Wednesday, July 12, 2017

Sugar And Butter Buns



Nothing beats having freshly homebaked sweet buns for our tea break.  And for me it is the kneading process that I love most. When the buns turned out delicious, I knew it was worth all the efforts.  I took the recipe from Dailydelicious.  The buns are sweet and buttery and the aroma is enough to warrant another few buns at one go.  Hubby loves it and asked to make these delicious buns more often for his tea break.  I don't mind making these often as I love making bread and buns manually instead of using a breadmaker :) The mixing of flour till the window pane stage is most intimidating yet it gives me great pleasure.  A joy that cannot be described.  Satisfaction all the way !  Try it to believe me.


 the mixing of the flour till you get a soft and sticky dough


 do not worry about the stickiness of the dough
once it rested and proofed, it will be less sticky


second proofing done, cut slits on surface
add soften butter onto the slits


 the aroma is so good , butter and sugar is perfect match


 you can pull apart the buns
once it has cooled down,


Sugar And Butter Buns - adapted from dailydelicious

 Dough 270 g Bread flour 30g Cake flour 5g  Salt 2tsp  Instant yeast 50g  Sugar 30g  Unsalted butter 100g  Milk 1  Egg 80g  Water

Topping
90 g  Butter
90g  Granulated sugar


Method:

Mix together egg, water and milk.

Put the flour, the sugar and yeast in a bowl, whisk to combine, add salt whisk again. Pour the egg and milk mixture into the bowl.


Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. But this dough is a bit sticky, use a bit of flour will help (1-2 tbsp)

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Preheat the oven to 200°C.
 

Line 2 baking sheets with baking paper.

Take the dough out of the bowl, deflate by touch it lightly.

Cut the dough into 10 pieces roll into a ball and let them rest for 10 minutes.
Flatten each ball with the side of your hand, fold the dough and roll into a small batard.
Let the dough rise until almost double in size, about 30 minutes.


5 minutes before baking, cut the top of the dough and place the butter cubes over the dough and sprinkle with granulated sugar.


Bake for 15 minutes or until golden brown.

Enjoy!


Maschine Mikro That Is So Cool!

Maschine Mikro is a cool unit to any music producers or any wannabe for music beat production . Let me introduce you to Maschine Mikro which is the perfect entry into the world of MASCHINE, giving you the tactile, hands-on control for beat production, sampling and performance.  Comes with a compact groove prodution system and has plenty to boast about with 16 ultra-responsive multi-color pads that will provide the ultimate feel in the thick of the beat. Its compact size and bus-powered operation mean you are in control no matter where you are.  Wow..this is cool right! And MASCHINE MIKRO is powered by MASCHINE 2 software, which is exploding with cutting-edge technology and has improved browsing, arranging and sampling, plus it comes with a new mixer, plug-in strip, and exclusive drum synths. With Maschine Mikro, get ready for the most responsive, fluid and musical beatmaking experience ever and you will be delighted with the features

FEATURES
  • Perfect entry into hands-on beatmaking
  • 16 ultra-responsive, multi-color pads
  • One monochromatic display (128 x 64 pixel)
  • 1 push encoder for direct parameter access
  • Direct control over Patterns and Scenes from hardware
  • Ultra-fast, tag-based browser easily locates kits, instruments and more
  • Intuitive drag-and-drop pattern export transfers MIDI to DAW
  • Includes MASCHINE 2 software, instruments, and new drum synths
  • Includes KOMPLETE SELECT – 10 premium instruments and effects
  • Includes NKS technology for closer 3rd party plug-in integration 
  • Seamless integration with KONTROL S-Series keyboards
 Log in to their website for more information at maschine mikro at musiciansfriend.com

Saturday, June 24, 2017

Japanese Vegetable Cake ( Cake Salé ) ケークサレ 野菜のケーキ






















The first time I saw this Youtube cooking demo on how to bake vegetable cake (Cake Sale) I knew that I will be making it the moment I get all the ingredients together. The cake is flavorful and has lots of nutrients in it. It taste quite similar to a quiche  but yet different in texture. It is a little bit salty and has lots of vegetables and baked in a cupcake pan or in ramekins. Very very delicious and it can be served as a meal on its own. It is best eaten fresh from the oven and it  still taste good on the next day if you cover it with a foil and warm it in the oven. Looks impressive with its colorful topping of vegetables and bacon.  Aromatic when freshly baked .  Bacon and cheese goes well together in any dish.  You can choose any vegetables you like and I chose cauliflower , japanese pumpkin and cherry tomatoes.  You can use any cheese you like as the recipe did not mentioned any kind. I used cheddar cheese and the whole combination is really an explosion of flavors.  Love it and if you are serving this to your guests, I am sure they will love it and will ask for a second helping.  Try it to believe me.

























the ingredients are quite versatile as to the vegetables used...
I used cherry tomato, cauliflowers and japanese pumpkin


a colorful combination 






















keep some of the vegetable and  bacon choppings for toppings






















you can use paper cups to bake in
but I prefer ramekins























the aroma of baked bacon and cheese is so good
perfect match of ingredients





















hubby and I had these delectable vegetable cake for dinner
so rich and every mouthful is an explosion of taste






















wow, my first taste of a vegetable cake and I am in love with it 
and will make this again for the family

Japanese  Vegetable Cake ( Cake Salé ) ケークサレ 野菜のケーキ by Cook Kafemaru

ingredients:

7 (5cm/2inch) Baking cup or ramekins
100g(3.5oz)Cake flour
3g(0.1oz) Baking powder
2 eggs
60g(2.1oz) Milk
60g(2.1oz)Vegetable Oil

1/4tsp salt *  if you are using cheese that is salty, you can omit salt
1/4tsp pepper

220g(7.8oz)Your favorite vegetables(including topping)
※Boil broccoli and asparagus when you use them. ( I use jap. pumkin, cauliflower and tomatoes)
Cut the vegitables into small pieces.
180g(6.3oz)bacon
30g(1oz)cheese

Method:

1. Boil the vegitables and cut them into small pieces.
Slice the bacon into thin pieces and fry. Dice the cheese. (small)
2. Crack an egg into a bowl and beat it with a whisk.
3. Add milk, salad oil, salt and pepper and mix.
4. Add shifted cake flour and baking powder, and mix lightly. (do not mix too much)
5. Add the vegitables and the bacon to ④ and mix lightly.
(leave some vegitables and bacon for topping)
6. Pour the mixture into the pans and put on the left vegitables and bacon for topping.
7. Preheat the oven at 180°C and bake them for 12~14 min and serve!
Note:
You can use any vegitables you like.
Cherry tomatoes and broccoli can make the cake colorful.
The bacon will taste better with salt.
(if you use strongly salted one, you don't need to add salt)
 


Joe Is In Love Again - A Squier Vintage Modified Jaguar !

I think many of you who frequent my blog will know that we use to hang out with our musician friend Joe.  During our lastest meet up , he told us that he has fallen in love again and we thought he meant he has fallen in love with a girl...thank God it turned out he has fallen in love with  this beautiful authentically styled Jaguar, a vintage modified guitar with present-day touches including sharp, clear Duncan designed pickups and modern fingerboard radius. We were so relief as Joe is a married man :) it was this sexy vintage guitar afterall .  Joe is a darn funny guy, he is a clown alright besides having a beautiful voice. He plays guitar and keyboard for his band.  

As usual he is so in love with this sexy thing that he talks non stop about his lastest love :) Alright, we agree with him that it is one sexy vintage modified Jaguar that rocks the models distinctive hallmarks and has 24" scale ,dual-circuit switching and controls, has floating-vibrato bridge and comes with assortment of finishes. He loves the Maple neck with vintage -tint gloss finish. Now I can understand why he can talks about this sexy vintage Jaguar the whole night long.  If you are curious and want to know what is so sexy about this Jaguar that Joe is so in love with, you can check it out at their website and he told us that Guitar Center has, squier jaguar at a great price!  Wow, it will be great news for guitar players .


Monday, June 19, 2017

Rich Butter Cake






















Woke up very early this morning and I thought I will clear up some of my junks in the store room. And guess what ...I found some old note books with handwritten recipes and flipping the pages of my handwritten recipes I came across this particular recipe which caught my eyes...memories came flooding back, as  I remembered baking this cake 20 years ago. And in my excitement , clearing up took a back seat. I know I have to bake it again . A very basic butter cake recipe yet I am excited... I rummaged through the fridge to see if I have enough eggs to make this rich butter cake. Luck was on my side , found enough eggs to bake this rich moist butter cake.   A wonderful Monday...the rich butter cake turned out great with a bit of adjustment to the recipe.  Why I say it is rich..it uses 6 eggs !  I adjusted the recipe by adding some milk and reduced the sugar as I find the original recipe too sweet for my taste bud. This butter cake is by far the best I have eaten and I normally don't eat the cake that I baked.  The homemade rich vanilla extract added the final touch to the cake flavor.  As the cake was baking away, the aroma of butter and vanilla filled the kitchen. Smell good and  hubby loves butter cake , could not wait to sink his teeth into the richness of the cake. 

























the ingredients are the same as any butter cake recipe except this recipe
calls for 6 eggs  (A sized)

























love this bundt pan given to me by dear friend  Gertrude






















hubby loves it a bit more browned, he loves the top to be crisp






















love the texture, taste and moistness of this butter cake






















I used SCS salted butter for this recipe

























yummz !

Rich Butter Cake 

Ingredients:

8 oz  plain flour
8oz salted butter
8oz sugar * I reduced to 190 gm
1 tsp baking powder
4 tbsp full cream milk 
6 - A sized eggs
1 tsp vanilla extract

Method:

Preheat oven to 170 (Gas 5)

1. Cream butter and sugar till light and fluffy.
2. Add in eggs one by one. Make sure each egg is well incorporated into the creamed mixture or it will curdle. * If this happens, add in a bit of the flour.
3. Gently fold in flour mixture, alternately with milk ending with flour mixture. 
4. Pour cake batter into greased or lined pan and give the pan a light tap.
5. Bake at 190C or at Gas 5 for 50 -55 mins  
6.Insert a cake tester or bamboo skewer into center of cake and if it comes out clean, it is ready to be taken out of the oven .  Let the cake rest for 5 to 10 mins on a wire rack before taking the cake out of the pan. Cut into slices when the cake has cooled down completely.

 




Sunday, May 14, 2017

Tiramisu Crepe Cake


This is a beautiful Tiramisu Crepe Cake to make for Mother's Day or Birthdays of loved ones. I have a sudden craving for some decadent dessert and Tiramisu Crepe cake came to mind . I remembered that I have bookmarked one in my phone.  I have all the ingredients at home and thus making this is not a problem.  It is a very time consuming cake but WORTH every efforts as it taste really lovely. Perfect cake for Mother's Day.

I have an unopened bottle of Kahlua (coffee liquer ) bought two years back and it is time to use it now. What better time to use and it and make a tiramisu crepe cake for my Day..hehehe Mother's Day I mean.  I think I deserves a  lip smacking decadent dessert :)  The soft flavorful layers of crepe, sandwiched with flavorful cream filling and finished with a dusting of good quality cocoa powder...I called this Not-to-miss dessert for every Momsie . Every mouthful is a trip to heaven and back :) A lovely homemade dessert one should not miss ...yummz!


so happy with the bottle of Kahlua and Vanilla extract

























I love my non-stick crepe pan, though dented at the edge I still keep it
as this is the perfect size and hard to find :)

























sandwiching the crepes with the delicious flavorful cream cheese
makes me drool....just can't wait to savor them :)






















I used homegrown Butterfly blue pea flowers and Mandevilla to decorate the cake
for a special Day..Mother's Day :)






















this is a decadent dessert that on one should miss :p






















finally after chilling a nite, the tiramisu crepe cake is ready to be served






















when serving, pipe a rosette of cream cheese on top to add
character to the slice of tiramisu crepe cake...

Tiramisu Crepe Cake - adapted fromTatyanaseverydayfood with some adjustment

For Coffee Crepes:
6 large eggs
620 ml milk
90 ml strong coffee
80 melted butter
40 gm sugar
2 tablespoons  Kahlua
1 teaspoon vanilla
340 gm all-purpose flour

For Filling:
260 gm heavy cream
170 gm cream cheese
170 gm butter, softened at room temperature
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tbsp of Kahlua

 Cocoa powder for dusting


Sunday, April 30, 2017

Chocolate Swirl Bread


I have been making buns and bread since the day my kids started high school.  I prefer to feed them homebaked buns as I was aware that  softener were added to the buns that were sold at the bakery and not wanting them to consume so much of this chemical stuff, I started to learn how to make bread and buns. Ever since my first sweet success in baking, there was turning back and  my kids enjoy homemade buns . From sausage buns to bacon filled buns.  Cheese buns are their all time favorite. Now , my kids are all married and working far from home but I am still making bread and buns for hubby and myself :) There is no stopping as I love making my own buns and bread. 

Hubby eats bread everyday. You can say he is a bread man. He loves plain bread. I love buns.  So we compromised.  We have bread and buns on alternate weeks.  Today I will share with you a simple to make Japanese Plain Bread recipe which I learned from YouTube. Bread Channel.  I tweaked it to suit my taste.  Turning it into a chocolate Swirl Bread instead .  I had so much fun making them. My hubby called it my 'play dough' time and he knows when to leave me alone unless he wants to be plastered with the dough LOL !


Making bread from the kneading to shaping them is so fun and so therapeutic for the soul. I love swirl breads as it gives me pleasure in stacking them in layers and rolling them into swiss roll.  One can never understand the joy of kneading a piece of dough manually unless he or she likes to make bread like me :p  Only a bread maker will understand another bread maker.






















Both are chocolate swirl bread...one the chocolate swirl starts from the inside out
and the other one starts from the outside in






















mmmm love the aroma of freshly baked bread






















so thankful they turned out nice






















soft and fluffy texture






















soft and fluffy texture






















once they have cooled down, use a serrated knife
 to cut them into desired thickness






















I love the Tarocco Orange Marmalade Jam 
(Crab Tree & Evelyn London)
on my slice of homemade bread


Chocolate Swirl Bread - adapted from Bread Channel - Japanese White Bread

To make the Plain Dough

2 cups all purpose flour
1 tsp  instant yeast
2 tbsp sugar
1 tsp salt
25 ml milk
150 ml water
1 tbsp butter, melted

Method:
Put all the dry ingredients in a mixing bowl, give it a quick stir so that the ingredients are well combined.  Mix milk, water, melted butter together till well blended. Add into the flour mixture and using a wooden spoon, mix till a sticky dough is formed.  Take out the sticky dough and on a floured surface, knead till the dough become smooth . Shape into a ball and place on a greased bowl, covered with a damp towel and let it rest for 40 mins or till it rise double.

To make the Chocolate dough

2 cups all purpose flour + 3 tbsp of cocoa powder
1 tsp  instant yeast
2 tbsp sugar
1 tsp salt
25 ml milk
150 ml water
1 tbsp butter, melted

Method:
Put all the dry ingredients in a mixing bowl, give it a quick stir so that the ingredients are well combined.  Mix milk, water, melted butter together till well blended. Add into the flour mixture and using a wooden spoon, mix till a sticky dough is formed.  Take out the sticky dough and on a floured surface, knead till the dough become smooth . Shape into a ball and place on a greased bowl, covered with a damp towel and let it rest  for 40 mins or till it rise double.

To shape dough

Knock down the plain dough and chocolate dough - divide plain dough and chocolate dough into 6 equal portions each. Shape each portion into round ball and leave it to rest for  a further 10 mins.

To make the swiss roll, take one chocolate ball and one plain ball.  Roll them out flat and into a rectangular shape. Stack the plain rectangular on the chocolate rectangular and roll into swiss roll. Make three swiss rolls with the plain dough outside.
Repeat same process for the remaining balls but this time reverse, chocolate bottom and the plain one on top. So you will have 3 swiss rolls with chocolate on the outside and 3 swiss rolls with plain on the outside.  
 Grease two bread tins with butter and place  3 swiss rolls in one bread tin. Leave to proof for another 40 mins .  Bake at preheated oven @200deg C for 30 mins.  Knock the top surface and if you hear a hollow sound, it is ready to be taken out.  Turn out the bread and cool on a rack. Once cool, cut into slices of desired thickness with a serrated knife.

Enjoy !


Looking For A High Quality Transformerless Microphone?

A high quality microphone is very important whether it is for home recording or for the music industry.  We recently discovered  that  Neumann TLM 103 Condensor  Microphone is a standard name in high-end recording studios around the world.  Neumann microphones deliver the professional touch that is needed to capture high-quality audio. It is fast becoming a standard for home recording and the music industry.

Hubby's friends are mostly great musician and are well verse with all brands of microphone and they can really enlighten us on music related stuff and the topic on neumann tlm 103 condensor microphone just pop out in one of our chill out sessions.  This is the microphone that can provides platinum quality sound on a bronze budget, a mic designed for everyone who does not want to do without the uncompromising Neumann sound .  And I know that one of hubby's friend is keen to get one :)  I could see the excitement on the face of one of them and I can guess that this friend is eager to get the mic for himself :)  I can bet before our next chill out session, he would have ordered the product and he will be using it for his own recording !  Hubby would love to have one too but now is not the right time as we are not into recording yet.  But I know he will get one for himself since his good friend is getting one now.  Hubby is easily tempted , we have two sets of microphones for our home Karaoke . We are not good singers but we love to sing :)