Hokkaido Loaf

I first came across this recipe here.  Since then, I have read raving reviews about this recipe from various blogsites that I had to try it for myself. 

The result ? The addition of the whipping cream really did wonders to the texture of the bread.  The resulting loaf was so soft and fluffy.. almost cloud-like :). For a homemade bread with no addictive or improver, this is definitely as good as it gets.  However, there appear to be another method which promises a much softer and fluffier loaf, which is the water roux method.  That would be my next project.  Meanwhile, I am happy with this straight dough method.

Simple But Winning

I must admit that I have never thought very highly of a marble cake.  It could be due to the memory of my childhood marble cake.  That humble yellow-brown cake bought from the school canteen or roti-man which is often rancid.

I was browsing through some cookbooks the other day and came across this recipe from Rose Levy Beranbaum’s Heavenly Cakes. Not sure why, but I somehow got attracted to this Marble Velvet Cake, as she calls it.  The result ?  I am ready to retract my earlier statement, as this is by far, the best marble cake I have ever had.  Velvet is the perfect middle name for this cake, as the texture of this cake is so....how should I say it, velvety ?

Finally, A Square

Remember my earlier post about my almost square Pullman loaf ?  It bugged me so much that I jumped at the earliest opportunity to attempt it again when my mom asked for a breakfast loaf.  I am pleased to report that the outcome is no less than a perfect square :)

Almost A Square

I have never thought of myself as a bread baker as the idea of playing with a live ingredient (i.e. for those who don’t know, the yeast is a living organism) is just too profound for an amateur baker like me.

However, the simple act of combining 5 or 6 basic ingredients such as flour, yeast, sugar, salt, milk/water and butter to churn out a simple honest loaf is so satisfying that I saw myself experimenting over and over again until I was able to produce the fluffiest and softest bread.  If you have never baked breads before, you don't know what you are missing.  Try it today, don't despair nor be put off by my earlier remarks about the living organism - I guarantee you that the outcome is so rewarding and addictive.  Also, nothing is more delightful than the aroma of home baked bread wafting through your corridors.

Orange Cotton Cheesecake

As I have mentioned previously, every once in awhile, I would rummage through my fridge for a stock clearance exercise.  This time round, I found two unopened blocks of cream cheese.  Two cream cheese at one go is perhaps a bit too indulgent, not to mention, overkill whatever weight loss (or the lack of it) that I have achieved thus far.  As such, I decided to spread the calories, and keep one block for the not-too-distant future :).

Raisin & Cranberry Buns

When I tell people that I now bake my own bread, more often than not, the first question I get is "Do you put raisins in them ?".  I guess everyone just love raisins.  Well, I certainly do, and so does my family.

In addition to raisins, one can also incorporate other dried fruits into the buns, such as cranberries, apricots, figs etc. Try it, mix and match, the possibilities are endless.




Dough
140 ml fresh milk
200 g bread flour
2 tbsp sugar
1 tsp instant yeast
1/2 tsp salt
30 g butter

Dried fruits
50 g raisins
50 g cranberries
2 tbsp hot water

Egg Wash
1 egg yolk
2 tbsp milk

Preparation:
Soak dried fruits in the hot water for at least 30 minutes to plump them up.  Drain well and set aside.

Put all the ingredients (except for the butter and the dried fruits) in the pan of the bread machine according to the manufacturer's instructions.  Select the dough function.  Add the butter after about 5 minutes.  Add the dried fruits to the dough when you hear the raisin beep, otherwise you can add it about 5 minutes before the end of the kneading cycle.

If you do not have a bread machine, do not despair, you can also knead the dough by hand.  To do so, simply put the flour and yeast in a bowl. Stir to combine.  Add the sugar and salt, and stir again.  Make a well in the centre of the flour. Pour milk into the well, and mix to make a soft, moist dough.

Place the dough onto a clean, lightly floured surface and, with lightly floured hands, knead for 5 - 10 minutes, until it is smooth and elastic.  Add the butter into the dough, and continue to knead for another 5 - 10 minutes.  Incorporate the dried fruits into the dough, and continue to knead again for another 5 minutes until the dough is no longer sticking to the surface and your hands.

Place the dough into a large, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size.

When the dough program has finished (if using machine) or the dough has risen, take the dough out of the machine / bowl.  Place it onto a clean floured surface and punch down. Divide the dough into approx 55 - 60 g each, you will get 7 portions.  Shape into rounds, and arrange them on a lined 20 cm round baking tin.  Cover and leave aside to proof for another 30 - 45 minutes.

Preheat the oven to 180 deg Celsius about 15 minutes prior to baking.  Glaze buns with egg wash if you wish.  Bake for 15 - 20 minutes or until the buns are golden brown.

Orange Chiffon

My cousin has been asking me for advise on chiffon cakes, as all her attempts have never yielded the desired results.