Friday, 10 January 2020
With the approaching of the Rat Year in the Lunar Calendar, it is quite common for home bakers to shape their cookies into rat shape. Using the original butter cookie dough and 2 sesame seeds, I shaped some pineapple jam balls into rat shape.
However, the shaping process was quite time consuming, so I finished the remaining cookies in simple ball shape decorated with some coloured dough bits. Both designs have an equal festive feeling too, right? 😉
Butter Cookie Dough
200g unsalted butter, softened
40g icing sugar
1/2 tsp fine salt
1/4 tsp vanilla essence
295g plain flour plus
10g milk powder
25g corn starch
300g pineapple jam
1. Cream softened butter with icing sugar and salt till light and fluffy.
2. Blend in the yolk and vanilla essence before adding the sieved flours and milk powder.
3. Divide the butter dough into smaller portions of about 14g each, and divide pineapple jam into 7g each. Roll all the butter dough and pineapple jam into balls.
4. Pinch out a small portion of the butter dough for shaping the ears, nose and tail later.
Wrap a pineapple jam ball in the center of the bigger butter dough.
Roll into a smooth ball.
Slowly pull out a pointed end from the thicker part of the butter dough ball.
Divide and shape the smaller butter dough into 2 ears, a nose and a tail.
Assemble the parts, draw 3 pairs of whiskers using a needle, and insert two black sesame seeds as eyes.
5. Place the shaped dough on a baking tray lined with parchment paper.
6. Bake in a preheated oven at 200℃ for 8 minutes, and 170℃ for 8 minutes.
7. Let the cookies cool down before enjoying, or storing in a air-tight container 😋😍
A delicious sweet bun with a melted cheddar cheese centre. As the dough has a relatively high sugar content, the proofing time is slightly longer than normal bread dough, unless you are using sugar-tolerant instant dry yeast 😊
Yield: 9 buns
Raw dough weight: 520g
Baking temperature: Preheat oven to 190℃, bake at 180℃ for 7 minutes, 170℃ for 3 minutes, 160℃ for 10 minutes, middle rack.
10g bread flour
1g raw sugar
2g instant dry yeast
30g natural yeast, 100% hydration *
Mix all the ingredients together and let it stands for about 60 minutes.
* 30g natural yeast can be replaced by 15g each of bread flour and water, together with about 1/8 tsp of instant dry yeast.
Dough Ingredients205g bread flour
25g top/cake flour
40g raw sugar
25g beaten egg
Sponge from above
125g milk, cold
20g condensed milk
30g unsalted butter, softened
18 pcs candy size cheddar cheese
Directions1. Knead all the Dough Ingredients together till reaching window pane stage using your preferred method.
2. Place the dough in a big mixing bowl coated with a thin layer of oil. Cover and let it proof in room temperature for about 90 minutes.
3. Turn out the dough onto a floured work top. Deflate the dough and divide it into 9 portions.
Shape the cut dough into balls, cover and let them rest for about minutes.
While waiting, take out the candy cheeses from the fridge, and them thaw in room temperature.
4. Flatten a dough slightly, place two candy cheeses in the center, and wrap up.
Shape the dough into a ball,
and place on a non-stick baking tray. Allow good spacing in between shaped dough.
5. Place the tray of shaped dough in the cold oven to undergo second proofing for about 1 hour
6. Remove the tray of shaped dough from the oven, and start to preheat the oven to 190℃ for about 10 minutes.
While waiting, dust some bread flour over the top of the shaped dough.
7. Bake at 180℃ for 7 minutes, 170℃ for 3 minutes, 160℃ for 10 minutes, middle rack.
As the dough has a higher sugar content, it will brown relatively fast, so it is best to keep a close eye at the buns during baking.
8. Transfer the baked buns out of the oven to cool down slightly before enjoying them warm 😋
Monday, 6 January 2020
I called this my ultimate pandan butter cake which have the great flavour combination coming from fresh pandan juice, butter, coconut, palm sugar and cocoa powder. The caramelized desiccated coconut topping and all the edges bring out the nice aroma of the cake in every bite.
Looking at the velvety texture of the pandan flavour butter cake, aren't you want to have a slice? 😍😋
Yield: one 20 cm loaf cake
Pan size: 21.5x11.5x5.5 cm
IngredientsAll ingredients in room temperature
Using 57~59g Omega 3&6 eggs
110g unsalted butter, softened
110g fine sugar
1/8 tsp fine salt
3 eggs, beaten
110g top/cake flour
10g coconut cream powder
5g desiccated coconut
3g baking powder
20g pandan paste*
15g condensed milk
10g palm sugar
1/4 tsp cocoa powder
a little water to make a paste
5g desiccated coconut
* Collect 20g pandan paste from blending 20g of pandan leaves with 50g of water without filtering.
Directions1. Grease the cake pan with butter and set aside.
2. Cream softened butter, fine sugar and salt till pale and fluffy. About 4 minutes using medium speed of an hand mixer.
3. Add in eggs, one at a time to the butter cream. Mix till the egg is well incorporated with the butter cream before adding the next portion of beaten egg.
4. Mix top flour, coconut cream powder, desiccated coconut and baking powder in a small bowl.
Sieve in the flour mixture to mix with the batter.
5. Combine pandan paste, milk and condensed milk in a small glass. Add to the batter and mix well.
6. Mix palm sugar, cocoa powder and a little water in a small bowl. Add about 1/5 of the pandan batter from Step 5 to the palm sugar paste. Mix well and pour to the pan to form a thin layer.
7. Add the remaining pandan batter onto the palm sugar batter using a big spoon. Bang the pan to get rid of trapped air bubbles and to level the batter.
8. Sprinkle desiccated coconut over the top.
9. Bake at the second top rack of a pre-heated oven at 160℃ for 30 minutes.
Shift down to middle rack, and increase the temperature to 170℃ and bake for about 10 to 15 minutes, or till the cake is done.
10. Allow the cake to cool in the loaf pan on a wire rack for about 10 minutes before remove it from the loaf pan.
Loosely cover the cake with cling wrap to retain the moisture in the cake.
11. Cut and enjoy 😋
<Preparing the fresh pandan leaf paste>
1. Cut 20g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.
2. For the remaining pandan paste, cover with the lid provided, and keep in the fridge. If kept at chilled or Prime Fresh compartment of 0~3℃, it can be kept up to 2 weeks.