Tuesday, November 20, 2012

Happy Bread



Honestly, this is a far cry from the original post I saw from here. However, I guess it is close but not that close. I should have cut a larger piece from both ends when rolled. If you are interested, her blog even has a video with the step by step 'how to'. Brilliant! The only thing is I did not follow her recipe. I used the Tang Zhong loaf recipe for the dough and used cinnamon filling for the in betweens. Predictable! But Tang Zhong is here to stay for now.

Here's another close up shot.

Sunday, November 18, 2012

More on decorated swiss roll




The pattern is not from a template but rather free hand drawing with the batter. This is really getting addictive. I keep imagining now what kind of pattern I can use for my next roll.




 
Using the same recipe as the one for Giraffe Swiss Roll. More to come for sure.

Saturday, November 17, 2012

Giraffe patterned swiss roll

 





One of the many bakes on my 'to bake' list and I finally tried and baked it. Decorated swiss roll. If you google and find out more, it all started with this Japanese blogger by the name of Junko and I think it got so popular that a special decorated roll kit is available for sale which comes with a special silicone mat with pre-printed designs and can also act as a dough mat for you to knead on. How ingenius! However, it is selling for about SGD$50 over and the recipe book is in Japanese and Chinese (translated) online (Gmarket). I don't read both so I figured it's not worth getting it. After all, patterns can be traced from almost anything that you like. You don't need to restrict yourself to what the mat has to offer. Furthermore, I got a silicone baking sheet from Phoon Huat which only cost SGD$3. It is also non-stick and allows easier handling of the cake. I saw what other bloggers did and decided to follow the recipe from Cathy's Joy. It has a lot of good reviews. Furthermore, the patterns for her recipe looked part of the cake when done unlike some recipes where the patterns looked not embedded and not part of the cake. Am I making sense? Well, google around and you will know what I mean.







This is my first attempt and I am pretty happy with the cake. It rolled up without cracks and of course the oohs and aahhs were enough to make me feel that my efforts have been paid off.



The recipe :






For the egg yolk batter :

4 egg yolks
15g castor sugar
40g vegetable oil
60g milk
1 tsp vanilla essence
70g top flour, sifted
10g cocoa powder (add later after you have scooped 2 tbsp out for the pattern's batter)

Batter for the patterns :

2 Tbsp egg yolk batter
1 tsp top flour
2 tsp sugar
20g egg white

Meringue :

4 egg whites
50g castor sugar

The steps :

Trace out giraffe patttern on a greaseproof paper. Prepare a swiss roll pan and place the paper with the pattern on the pan before lining it with another piece of greaseproof paper. Preheat oven to 180 degrees celcius.
  • Mix the egg yolks,sugar,oil, milk and vanilla essence till combined.
  • Stir in flour. Mix till smooth and well combined.
  • Remove 2 Tbsp of the batter and mix in 1 tsp top flour for the pattern batter. Set aside.
  • Add in cocoa powder to the remaining main batter. Set aside.
  • In another bowl, beat the 20g egg white with 2 tsp sugar till stiff peak. Add into the pattern batter and mix till combined.
  • Pipe the plain batter and trace the pattern on the pan. Bake for 1 min and remove from the oven.
  • Meanwhile, prepare the meringue. Beat till stiff peak. Fold into the egg yolk batter in a few batches gently.
  • Pour the prepared cocoa batter into the pan. Smooth the surface and make sure it is level.
  • Drop the pan onto the table top a few times to release air bubbles.
  • Bake for about 14-15 mins. To test doneness, press finger gently on the top of the cake, if it springs back , it's done. An inserted toothpick should comes out clean.
  • Remove the the cake immediately from the pan to cool on a wire rack.
  • When cooled slightly, remove the paper gently and let it cool completely on the wire rack.
  • Spread with your choice of filling and roll up the cake. Use the same greaseproof paper to wrap the roll and place in the fridge to set for at least 30 mins. Cut into smaller sizes and serve.

This is the pattern I used (printed from the internet)



This recipe is really good and I will probably use this again whenever I feel like baking swiss roll, almost perfect! But I guess it's subjective. Try it and see if it works for you too.

Monday, November 5, 2012

Pumpkin Caterpillars Buns



Could not resist trying when I saw the recipe and photos from the same library book which I borrowed a few weeks ago. Homemade Bread 2 from the Jolly Kitchen Series. The book has recipes that come in smaller quantities and this recipe used only yielded 4 caterpillars. Good enough. After all, it is using the straight dough method and probably will not keep long.



For the eyes on the buns, I used melted chocolate and decorated the top of the head of the caterpillars with meat floss. It turned out rather cute. The bread is very fragrant. Must have been the pumpkin. I was pleased and my son brought this to school for his lunch box. I hope it did bring some joy to his hectic school life despite his young age.

The Recipe ( Adapted from Homemade Bread 2 / Jolly Kitchen Series) :

180g bread flour
80g mashed pumpkin ( I steamed the pumpkin first then weigh the portion required)
3/4 tsp instant yeast
10g warm water ( might need more as different pumpkin might have more or lesser water content)
20g evaporated milk ( recipe calls for whipping cream but I don't have any so I used evaporated milk and it turned out ok)
20g egg ( break 1 egg and beat lightly before measuring the required portion)
15g sugar
2g salt
16g butter

For the filling : Filling of your own choice. Mine was filled with meat floss.

Steps :

  • Dissolve yeast in water and let it stand for 10 mins.
  • Place all ingredients in a stand mixer except butter and knead to form a dough.
  • Once the dough is formed and start to cling to the dough hook, add in butter and continue to knead to elastic. Dough should not tear easily when stretched.
  • Once dough is ready, transfer to a clean bowl (which has been greased) and cover with a wet towel to rise. About 40-45 mins. Dough should doubled in size.

Before rise

After 45mins
  •  Punch down to knock out air. Knead a few times. Divide the dough into 16 equal parts
  • Shape them to round balls and let them rest for 10 mins.
  • Flatten each dough and wrap with your choice of filling. Seal tightly and placed them on a baking tray. Arrange in sets of 4 each.

 
 
 
  • Cover with cling wrap to proof further for about 40 mins or till dough is twice it's original size.
  • Brush with egg wash and sprinkle the 'body' of the caterpillars with sesame seeds. 
  • Bake in preheated oven of 180 degrees celcius for about 10-13mins.
  • Once removed from oven, transfer buns to cool on wire rack after 5mins.

When buns are completely cooled, start decorating the 'head' of the caterpillars with melted chocolate to make the eyes and mouth. Done!


Thursday, November 1, 2012

Cupcakes again!


Today's batch looked perfect and to my satisfaction. Somehow if I don't post this, I am not being fair to myself. Ever since having a blog, I must admit that I am eager to share whenever bakes of mine came out nice and perfect. Although I do not really have a lot of followers but it feels great when I know there will be viewers no matter how low the number is.


 I used the same recipe as my previous posting on chocolate cupcake. This was how the cuppies looked like when they came out of the oven. Loved the nice little dome...not too high..just nice.Melted some chocolate and used them as icing spread.




Yumz!

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