Yummylicious Experiments: March 2009

It was supposed to be a weekend of Pineapple Tarts! But my Pineapple Tarts didn't look appealing, the pineapple jam turned out too dry. So I've decided to leave out the pictures until I have perfected them. On the other hand, I had lots of dough left from my Pineapple Tart, so I topped them up with strawberry jam and marmalade jam instead! Some pretty colors I had!

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It's buns, buns and more buns again! Pei wanted to learn how to make buns for her mum 'cause her mum who doesn't like bread... LOVES the buns! So here is Pei's buns with her favorite filling! While she was making, my parents kept asking why no Tuna. LOL!

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Hmmm... I don't know if it's because I didn't proof the dough enough, the bread turned out rather flatten. But it was soft to eat anyway!

The original recipe was from myrecipe.org, but it was meant for breadmaker machine. So kwf from Kitchen Capers re-wrote the recipe for bakers without breadmaker.

Cream Cheese Bread

Ingredients
160g water
250g bread flour
50g cream cheese
10g powder milk
15g sugar
3g salt
20g butter
3g dry yeast (original recipe calls for 2.5g)

Mix all dry ingredients in a large bowl until well blended.
Add in the wet ingredients to form a dough.
Knead dough until dough is elastic and smooth.
Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1 hr).
When proofing is completed, punch down the bread dough to release the air.
Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the loaf pan to proof until double its size again (about 30-45 minutes).
Bake in preheated oven at 170C for 30 minutes.
Remove bread from loaf pan to cool completely.

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I got this recipe off Kichen Capers Forum, but the actual source was from 'The World of Bread' by Alex Goh. Its easy to make (with the help of Kenwood Patissier of course!). Baking bun takes couple of hours, but most of the time is spent waiting for the dough to proof. Every step after handling the dough, you need to proof before moving to the next step.

But the wait was rewarding! Soft and sweet bun! I've tried stuffing with Tuna, Chicken Curry and bacons. Bacon Bun was the best! YUM!

BASIC SWEET BUN DOUGH

Ingredients

(A)
Bread flour 480 gm
Plain flour 120 gm
Caster sugar 110 gm
Milk powder 20 gm
Dry yeast 4 tsp
Bread Improver 1 tsp (optional)

(B)
Egg 1 no
Cold water 300 ml

(C)
Unsalted butter 60 gm
Salt 10 gm

For Tuna filling:
2.5 cans of Mayonnaise Tuna

Mix (A) till well blended (just use a spoon to stir to mix well). Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 mins.
Roll out dough and wrap with tuna fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
Egg wash dough. Bake dough at 180-190C for abt 12 mins

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On AL's numerous bugging and request, I've finally fulfilled her wishes of a Lemon Meringue Pie. This Digestive Biscuit as the base this time, everything was baked from scratch, including the crust. =D

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Took this recipe from a book, "Chocolate and Baking", that I bought years ago. =P

Hazelnut Chocolate Chip Muffin

Ingredients
100g soft margarine
225 castor sugar
2 large eggs
150ml natural yogurt
5 tbsp milk
275g flour
1 tsp baking soda
100g hazelnuts, toasted and chopped
75g chocolate chips

Line muffins tins with paper cases.
Place margarine and sugar in a large mixing bowl and beat till light and fluffy.
Beat in eggs, yogurt and milk until combined.
Sieve flour and baking soda and add to mixture. Stir until just blended.
Stir in hazelnuts and chocolate chips.
Spoon the mixture into paper case, to about 3/4 filled.
Bake at 190 degree celcius for 25 min.

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Another recipe taken from Joyofbaking.com. The muffins turned out pretty but it wasn't yummy. Partly due to the fact that NTUC didn't really sell sweet and delicious fresh blueberries. When baked, there's no strong blueberry flavor at all and the blueberry taste a tit bit sour.

So try this recipe if you really get very nice blueberries. =D

Blueberry Struesel Muffins

Ingredients
240ml milk
2 large eggs, lightly beaten
1 tsp vanilla extract
420g flour
200g castor sugar
1 tbsp baking powder
1/2 tsp salt
113g unsalted butter
260g fresh or frozen blueberries
1/2 tbsp grated lemon zest
2tbsp unsalted butter, melted

Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray.
In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
Gently fold in the blueberries and lemon zest.
Add the milk and egg mixture to the flour mixture. Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.
Fill each muffin cup almost full with the batter, using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.
For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal.
Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.
Place on a wire rack to cool.
Makes 12 - 14 regular-sized muffins.

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