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 :)

Saturday, April 8, 2017

Purple Sweet Potato Hot Cross Bun



This Sunday is Palm Sunday , the Sunday before Easter and it marks the start of the Holy week that encompasses Maundy Thursday which commemorates the last supper of Jesus ; Good Friday , when Jesus was crucified and Holy Saturday, the day Jesus was placed in His tomb after his death. He rose on the 3rd day and that will be Easter Sunday.  This is the time, we reflect on our lives, gives up our vices for Lent and remembering the sufferings and trials Jesus had to go through . My baking the hot cross buns has nothing to do with tradition or a must have but making them and looking at the cross reminds me of God's great sacrifice.He sacrifice His one and only Son that whoever believes in Him shall have eternal life .  

Instead of making the tradition hot cross buns using fruit peels ,  I used purple sweet potato for the natural purple color and it turned out fabulous.  The buns were soft and fluffy and the sweet purple color gave the bun its attraction.  I added some brandy soaked raisins  for extra flavor.  These hot cross buns were really delicious. A keeper for sure.






















beautiful piece of purple dough
love the natural color dye from the purple sweet potato






















 one recipe can make 9 pieces of buns






















once the buns have proof and ready for the oven
pipe in the cross.. so fun piping on the cross
 this is symbolic for me as the cross reminds me
of the  Gift God has given to us. Eternal life through
His only begotten Son


 after baking for 20mins, the buns were ready for our tea snack























the buns turned out soft and fluffy


 waiting for the buns to cool down before serving :)


 you will know it is fluffy when you see this :)






















Purple Sweet Potato Hot Cross Bun - adapted from Nasilemaklover

For the bread

75 gm mashed purple sweet potato
50 gm raisins soaked in brandy -optional
250 gm high protein flour or bread flour
30 gm caster sugar
25 gm sweetened condensed full cream milk
1 tsp instant yeast
120 gm milk
1/4 tsp fine salt
 25 gm unsalted butter

For Topping
40 gm high protein flour
55 gm milk
10 gm sugar

Method:
1. Mix all bread ingredients in a mixing bowl except butter, mix till smooth.
2. Add in butter, knead  till elastic and shining dough. Set aside to rest for an hour.
3. Divide equally into 9 portions, roll into round balls.
4. Grease a baking pan of 9" X 9" and place the round balls onto the greased pan. Leave to rise for another 30 mins.
5. Mix the topping ingredients together till you get a smooth paste. Put into a piping bag and pipe a cross on top of buns.  Baked at preheated oven 180C for 20 mins.

HAPPY EASTER !







Saturday, April 1, 2017

Fudge Ribbon Cake


























Love anything chocolatey and this is a gorgeous !  I managed to get some Valrhona cooking chocolate from Singapore and could not wait to use it and here is the most delicious fudge ribbon cake I have baked thus far. Googled and got the recipe from here.  It is moist , and so chocolatey that I just want to have the whole tray all to myself :) This is a keeper for sure. The ribbon swirl is cream cheese. Oh gosh! the waistline is getting broader :p  I omitted the frosting as I find this fudge cake is rich enough and I love it without the frosting.


























this is so chocolatey cheesy good that my piggy daughter asked for more


























Fudge Ribbon Cake - adapted from Grammy's Apron

Ingredients:

Cheesecake Layer:
2 Tbsp. butter
8 oz. cream cheese
1/4 c. sugar
1 Tbsp. corn starch
1 egg
2 Tbsp. milk
1/2 tsp. vanilla

Cream 2 Tbsp. butter with cream cheese, 1/4 c. sugar and cornstarch.  Add 1 egg, 2 Tbsp. milk and 1/2 tsp. vanilla.  Beat at high speed until smooth.  Set aside.

Cake:
2 cups all-purpose flour
2 cups sugar * I reduced to 3/4 cup sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter
1 1/2 cups milk (divided use)
2 eggs
4 oz. unsweetened Baker's chocolate (melted) * I used Valrhona cooking chocolate
1 tsp. vanilla


Combine 2 cups flour with 2 cups sugar, salt, baking powder and baking soda in large bowl. 

Add 1/2 cup butter and 1 cup milk;  blend, and beat 1 1/2 minutes. 

Add 1/2 cup milk, 2 eggs, melted chocolate and 1 tsp. vanilla.

Spread 1/2 of batter into greased and floured 13x9" pan.  Carefully spread cream cheese mixture over to cover.  Top with remaining batter, and again, carefully spread to cover cream cheese mixture. 

Bake at 350'F for 50-60 minute. 

Cool and frost with Fudge Frosting. * I omitted the frosting


Fudge Frosting:
1/3 c. milk
1/4 c. butter
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla
2 1/2 cups confectioners' sugar

Combine milk and butter in pan; let come to a boil.  Remove from heat. 

Blend in chocolate. 

Stir in vanilla and sugar.  Beat until of spreading consistency.  Add a few drops of milk if necessary.  Spread evenly over cooled cake.


 Enjoy !

Looking For MOX Series Keyboards ?

Yamaha MOXF8 is a respected keyboard that professional looked up to . It features an 88 key GHS keyboard that gives authentic, realistic keyboard response and very much like the playing feel of an acoustic piano - with a heavy touch in the bass reigster that changes to a lighter one in the treble, and has a natural gradation of touch in between. Catergory search mode features 16 different instrument categories, each comes with its ow sub-categories, thus getting the sound you need is a fast and intuitive process.  And with the Performance Creator , you can easily build up layer or split performances with a s process. ingle button press.  All you need to do is start with a voice you like, and then press LAYER to have the MOXF choose a suitable layer sound.  Press SPLIT to call uop a left hand bass sound automatically and then go to DRUM ASSIGN to access the huge variety of built-in-rhythm patterns available.  So cool! and if you are looking for a respect keyboard, this is the one .
Guitar Center has, yamaha moxf8 at a great price! Check it out !