Tag Archives: baking

How to Make Soft Rye Bread ขนมปังไรย์นุ่มๆ

Recipe adapted from https://www.kingarthurflour.com/recipes/double-light-rye-bread-recipe

240g Bread Flour

107g Rye Flour

1.5 tsp Dried Yeast

1 tsp Salt

1 Tbsp Sugar

14g Milk Powder

220g Water (+ more if required)

42g Malt Extract (or Molasses)

1 Tbsp Oil

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240 กรัม แป้งขนมปัง

107 กรัม แป้งไรย์

1.5 ชช. ยีสต์

1 ชช. เกลือ

1 ชต. น้ำตาล

14 กรัม นมผง

220 กรัม น้ำสะอาด

42 กรัม มอลต์สกัด หรือ โมลาส (กากน้ำตาล)

1 ชต. น้ำมันพืช

Hot Cross Buns with Crème Pâtissière Cross

Recipe adapted from Ima’s legendary hot cross buns: http://www.radionz.co.nz/collections/recipes/yael-shochat’s-hot-cross-buns

Makes: 9 large buns

For the buns

  • 425 Bread flour
  • 60g Butter, at room temperature, cubed
  • 90g Honey
  • 30g Fresh yeast
  • 250ml Milk (full fat), heated to 90°F
  • 1 tsp Salt
  • 1 Tbsp Ground cinnamon
  • 1 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 125g Currants
  • 65g Mixed peel

For the pastry cream crosses 

  • 1 Vanilla bean
  • 200ml Milk (full fat)
  • 25g Cornflour
  • 35g Caster sugar
  • 1 Large egg
  • 20g Butter

For the sugar syrup 

  • 50g Caster sugar
  • 50ml Water

How to put this together:

  1. To activate fresh yeast: crumb fresh yeast into a bowl. Mix together 100 ml warm milk + 10g honey, and add to yeast. Mix well with a fork until dissolved. Leave for 10 mins. The mixture should be very frothy. If this doesn’t become frothy, then your yeast is NOT active. Don’t continue. Get a new batch of fresh yeast and start again.
  2. In a stand mixer bowl, add flour + yeast mixture + remaining warm milk (150 ml) + remaining honey (80g) + butter. Using a paddle beater, mix on low speed until the mixture comes together.
  3. Change to dough hook, and mix on low speed (Kitchen Aid speed 1) for 10 mins.
  4. Add salt + cinnamon + nutmeg + cloves. Mix on low for a further 5 mins.
  5. Transfer dough to an oiled bowl. Roll the dough around a bit so the top is also oiled. Cover with tea towel and leave to rise in a warm spot until doubled in size (1.5 – 2 hrs)
  6. Once the dough has doubled in size, add currents + mixed peel. Knead with dough hook briefly until the fruits are evenly distributed.
  7. Divide the dough into 9 portions (about 115g each), forming each dough into a round ball. Place on a lined baking tray.
  8. Cover with tea towel and leave to rise in a warm spot until doubled in size (1 – 1.5 hrs).
  9. Make crème pâtissière: In a pot, add milk + vanilla pod and seeds (split pod in half and scrape out the seeds). Bring to boil. Take off heat.
  10. In a bowl, add cornflour + sugar + egg. Mix well into a paste.
  11. Pour 1/3 of warm milk into cornflour mix. Mix well & vigorously with a whisk.
  12. Add the mixture back into the pot with the rest of warm milk. Continue to whisk over medium heat. Keep cooking and whisking until thick.
  13. Remove from heat and cover with cling film, pressing cling film onto surface of the custard, to prevent a skin forming.
  14. Make sugar syrup: In a small pot, add sugar + water, bring to boil. Simmer for 1 min. Take off heat.
  15. Once the dough has doubled in size, preheat oven to 180°C
  16. Using a sharp knife, slash crosses on the buns.
  17. Pipe crème pâtissière into the scored lines on the buns.
  18. Bake for 20-25 mins, until buns are medium brown.
  19. Allow buns to cool for 5 mins, then brush the tops with sugar syrup
  20. Enjoy!

 

Nutella Rugelach

These tiny treats are kind of a cross between pastry and cookie – they’re so cute and so morish!

Makes: 48 cookies

What you need

  • 300g plain flour
  • 250g butter, at room temperature
  • 250g cream cheese (full fat)
  • 4 Tbsp caster sugar
  • 1/2 tsp salt
  • 6 Tbsp nutella
  • 1 egg yolk

How to put this together

  1. Put butter + cream cheese in mixing bowl. Using paddle beater, mix on low speed until they’re just mixed
  2. Add flour + caster sugar + salt. Mix on low speed until the dough forms. Do NOT over mix!
  3. Divide the dough into 3 portions. Wrap each portion in plastic wrap, and flatten to a round flat disc. Put in the fridge, and leave them overnight.
  4. Take dough out from the fridge, and leave for 30 mins.
  5. Roll each dough between two sheets of parchment paper into a large circle, with diameter of 10-12 inches.
  6. Freeze each rolled-out dough sheet for 15 mins
  7. Preheat oven 175 C
  8. Take a sheet out from the freezer, gently peel off parchment paper from one side, put the paper back on. Turn the dough over, and gently peel off the other side.
  9. Spread 2 Tbsp nutella on the dough, leaving about 1 cm space from the edge
  10. Using a long sharp knife, cut them into 16 wedges (cut into quarters, then 4 wedges in each quarter)
  11. Starting from the end of the wedge, gently roll up towards the pointy end. Place this onto baking sheet.
  12. Beat egg yolk with 1 Tbsp water to make egg wash.
  13. Brush each pastry with egg wash
  14. Bake for 22-25 mins
  15. Leave on the tray for a few mins, then transfer to cool on a wire rack.

White Bread Loaf

What you need

  • 250g bread flour
  • 2 Tbsp white sugar
  • 1 1/2 tsp instant yeast
  • 1/4 tsp salt
  • 2/3 c water
  • 1 Tbsp oil

How to put this together

  1. Put flour in mixing bowl. Add sugar + yeast to one side of the bowl. Add salt to the other side of the bowl.
  2. Give the mixture a quick stir.
  3. Mix together water + oil
  4. Using dough hook, mix on medium speed (KitchenAid speed 4)
  5. Slowly add water + oil mixture. Mix until it forms a rough dough.
  6. Continue mixing for another 5 mins until you have a smooth dough. You may need to add a little more flour if the dough is too wet.
  7. Place in an oiled bowl and cover with tea towel. Leave for 1 hour, or until double in size.
  8. Punch the dough down and tip it out onto a lightly floured work surface.
  9. Oil a 9×5 inch loaf tin
  10. With floured hands, shape the dough into a rectangle, roughly the same size as loaf tine
  11. Place dough in loaf tin and cover with tea towel. Leave for 45 mins, or until double in size.
  12. Heat the oven to 175 C
  13. Bake for 30 mins
  14. Leave in the tin for 10 mins, then turn out to cool

Blueberry Mini Muffins (No Butter)

My hubby has been asking for me to make him blueberry muffins for a few months now.

I’ve had a few recipes up my sleeves, but all of them call for butter being at room temperature. Honestly, room temp butter is such a baking mood killer. When I want to bake, I want to bake NOW! I can’t waste time waiting for butter to be at room temp!

….then I found this recipe, which calls for no butter! It also looks very easy to make, and turned out amazing!

Original recipe: http://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/

Makes: 24 mini muffins

What you need

  • 195 g plain flour
  • 100 g caster sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 c vegetable oil
  • 1 large egg
  • 1/3 c (approx) milk – see details below
  • 1 1/2 tsp vanilla extract
  • 1 c fresh blueberries
  • Brown sugar to sprinkle

How to put this together

  1. Line muffin tray with parchment paper (or use muffin paper cups if you want)
  2. Preheat oven 200 C
  3. Sift together flour + caster sugar + salt + baking powder. Stir with a fork to mix. Make a well in the middle.
  4. In a jug with 1 cup mark, add oil + egg. Top up with milk until it reaches the 1 cup mark. Add vanilla extract. Mix well with fork.
  5. Add wet ingredient to dry ingredient. Combine with fork. IMPORTANT: Do NOT over mix! The batter should be quite thick
  6. Add blueberries. Gently fold in with spatula
  7. Divide the mixture into muffin tray
  8. Sprinkle a little bit of brown sugar on top
  9. Bake for 10-12 mins, or until a clean skewer inserted comes out with crumbs (not wet batter).
  10. Leave muffins to cool in the tray for 10 mins.
  11. Transfer to cool on wiring rack.

Operation Macaron – attempt #2 (fail)

Result: disaster (see photo)

Mistakes: left it for too long, piped then forgot about it for 2 hours (oh dear)

Next time: don’t leave it for too long. See if you can help the drying process along by fanning the top. Try lower oven temperature? (140?)

Recipe: Martha Stewart

  • 6 Tbsp almond powder
  • 1/2 cup icing sugar
  • 1 large egg white, room temperature (submerged in warm water for 5 mins)
  • Pinch of cream of tartar
  • 2 Tbsp caster sugar
  • Food colouring

What we did this time:

  1. Did NOT try the make the almond powder smaller
  2. Sift almond powder + icing sugar 2 times
  3. Using balloon whisk, whisk egg white + cream of tartar on medium (KitchenAid 4) for 2 mins
  4. Increase the speed to medium high (KitchenAid 6), while slowly adding caster sugar to the mix. Whisk for 2 mins.
  5. Increase the speed to high (KitchenAid 8) for 2 mins. In the last 30 seconds, add food colouring.
  6. Peak = stiff-ish, hard to see the gloss with food colouring
  7. Sift all the almond powder + icing sugar into the egg mixture
  8. Fold with a spatula. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  9. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip
  10. Line baking tray with 2 parchment papers (double layer gives more heat protection to the macaron bottom during the bake)
  11. Pipe 3/4-inch rounds 1 inch apart, flicking the pipe nozzle slightly at the end, instead of leaving a peak.
  12. Tap the tray firmly on work surface a few times to release trapped air
  13. Left it to stand at room temperature for 2 hours
  14. Heat the oven to 160 C
  15. Bake for 10 mins
  16. All look equally hideous, and stuck to the baking paper
  17. Binned.

Pita Bread

We’re going through a bread phase. Here’s another recipe from Paul Hollywood’s book.

What you need:

  • 250 g bread flour (strong white flour)
  • 2 tsp kosher salt (or 1 tsp table salt)
  • 7 g instant yeast
  • 120 ml water + 40 ml water
  • 2 tsp olive oil

How to put this together:

  1. In a clean mixing bowl add flour and make a well in the middle. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
  2. Add olive oil + 120 ml water in the middle
  3. Using dough hook on slow speed, start to mix the ingredients together.
  4. Slowly add 40 ml water, a little at a time, until all the flour from the sides of the bowl are picked up. The dough should be soft, but not soggy. You may not need all the 40 ml water, or you may need slightly more.
  5. Coat the dough in olive oil and place back in the mixing bowl. Cover with tea towel, and leave to rise in a warm place for 1-2 hour. The dough should double in size.
  6. Heat the oven to 220 C. Line baking tray with foil, and put in the centre to heat up
  7. Dust work surface lightly with flour, and tip the dough onto it
  8. Fold the dough repeatedly until all the air is knocked out and you end up with a smooth dough
  9. Divide & shape into 8 equal-size balls. Keep them covered with tea towel
  10. Roll each piece of dough into a rough oval shape, about 3mm thick
  11. Take hot stone from the oven, and lay pita bread on the tray. Mine fits 4 with space between them.
  12. Bake for 5-7 minutes. Take them out as soon as you start to see any colour on them. Watch carefully – ooh-ing and aah-ing as you see them puff up beautifully. This is a very satisfying sight.
  13. Wrap the hot pita bread in clean tea towel. The trapped steam with keep them soft.
  14. Repeat with remaining dough
  15. Eat within 24 hours or freeze

Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I personally find them slightly too sweet & syrupy, and have adjusted the recipe accordingly.

Recipe based on:
http://www.mygreekdish.com/recipe/ravani-greek-cake-with-syrup-and-almonds/
http://cookmegreek.blogspot.co.uk/2012/05/coconut-ravani-coconut-semolina-cake.html

Print

Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I have adjusted the recipe to reduce the sweetness to my preference.
Course Dessert
Cuisine Vegetarian
Keyword Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 24 pieces

Ingredients

What you need:

  • 23cm x 33cm pan
  • 150 g butter at room tempurature
  • 250 g caster sugar
  • 4 eggs separated
  • 200 g lukewarm milk
  • 250 g self-raising cake flour or 245 g plain flour + 3 tsp baking powder
  • 1/2 tsp baking soda
  • 200 g desiccated coconut
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • zest of 2 oranges

For the syrup:

  • 1 cup sugar
  • 1 cup orange juice

Instructions

  • Preheat oven to 170 C
  • Line baking pan with baking paper
  • Beat egg whites until shiny with stiff peak
  • Cream butter + sugar + salt until light & fluffy. Gradually add egg yolks, one at a time, beating continuously
  • Add milk + vanilla. Beat until well mixed.
  • Add baking soda + dessicated coconut + flour + orange zest. Mix with spatula.
  • Add in half egg whites. Fold gently until all incorporated.
  • Add remaining half egg whites. Fold gently.
  • Pour batter in the pan. Bake for 50-60 mins or until clean skewer inserted come out clean. Leave the cake to cool completely.
  • When the cake is fully cool, cut them into squares
  • Heat orange juice + sugar on medium heat and bring to boil. Boil for 10-15 mins until the syrup slightly thickens.
  • Slowly ladle the HOT syrup over the COOL cake. Allow each ladle to absorb fully before adding more syrup.

Green Tea Lava Cake

When we dine out and eat something that hits the spot, we will come home and religiously try to replicate the dish.

This happened when we had dinner at Tatsumi (see blog here: Tatsumi, Auckland) and the green tea lava cake was so incredible we could not stop thinking about it.

So I got googling, and found a few recipes. Crystal’s recipe is the most promising one and has the prettiest photos: Valentine’s Day: Matcha Green Tea and White Chocolate Molten Lava Cake

I’ve made lava cakes before but it was always a bit of hit and miss. However, I’ve made many batches of Green Tea Lava Cake using this recipe, and all have been successful (fingers crossed this continues!) – so this is pretty fool proof to me.

Please try this at home – you will not be disappointed. It’s so easy to make and tastes amazing.

p.s. I amended the recipe slightly because we find the original recipe slightly too sweet for our liking

p.p.s. Ours don’t turn out as pretty as the original one, but we cannot fault the taste. Amazing result. See how beautiful it “can” look from the original blog post.

Serves 2-3

What you need:

  • 40 g butter
  • 80 g good quality white chocolate
  • 20 g castor sugar
  • 2 eggs
  • 34 g all purpose flour
  • 1 Tbsp good quality matcha powder

To make the batter:

  1. Lightly butter the insides of 3 ramekins, lightly dust with flour, and line the bottom with baking paper. Chill in the fridge.
  2. Melt butter using double boiling method.
  3. Take melted butter off the heat. Add white chocolate, mix with a hand whisk until smooth.
  4. Sift in matcha powder. Mix well using hand whisk.
  5. In a separate bowl, gently beat together eggs + sugar until sugar has melted
  6. Add egg mixture to chocolate mixture. Mix well.
  7. Pour mixture into the chilled ramekins. Put plastic wrap over the ramekins and freeze overnight.

To bake:

  1. Preheat oven at 180 C
  2. Bake for 16-20 minutes (varies depending on your oven). At the 15 minute mark, sit and watch it. Timing is very important in making this. The surface will cook from the outside in with the center remaining dark glossy green, while the outside start to become more matt and become a lighter green colour. As soon as the center fully seals up take it out from the oven. The center will still wobble a little bit – this is fine.
  3. Leave to rest in the ramekin for 2 minutes
  4. Run a clean sharp knife around the edges. Put the serving plate over the top, and gently inverting it
  5. Serve immediately.