Tuesday, September 23, 2014

Yogurt Raisin Bread

I made this bread a while ago, and it turn out slightly too saltish as I added more yogurt to replace the milk in the recipe as I tot it would mark the bread softer.. So today I make sure to just follow the recipe strictly. Ha~

I used Greek yogurt as heard it is better. And I use 1/2 cake flour & 1/2 bread flour as I don't have enough bread flour. Added 3 mini box of raisins & 10g rolled oats too. 

The bread turns out well, soft and fluffy. Loved the texture very much, and it's a healthy loaf of bread made from Greek Yogurt!

Yogurt Raisins Bread (adapted & adjusted slightly from CherryOnACake)
185ml Liquid - 1 Egg, 100g Yogurt and milk to make up to 185ml liquid in total
250g Bread Flour
15g Sugar
3g Salt
3g Yeast
30g Butter

1) Add ingredients as per above sequence in breadmaker. Use bread function.

Monday, September 22, 2014

Tofu Milk Bread

Chanced upon this bread recipe the other day as I was searching for recipes to try few days back. Bookmarked it a while and finally I tried it today. The interesting part is that it is using tofu! Recently I tried another 2 types of ingredients too, but I haven blog about it as I forgot to take pics but I will bake them again as it's really good. Guess what ingredients they are?

I bought the tofu with Omega 3, I always used this for my home-cooked dishes at home for meals. So I cooked some soup and left some for my bread.. The recipe calls for egg in the instructions but I was halfway so I didn't had time to check with the originator. Thus I replace with additional 20g of water as I don't have any more milk left..

Keeping my hearts heavy as I was worried about the outcome, it turns out well. It smells like G-brand bread and soft. Supposed it didn't turn out wrong... Try it..

Tofu Milk Bread (modified from IWannaBakeThisToday)
120g Milk (used water)
50g Tofu
200g Cake Flour
50g Bread Flour
30g Sugar
4g Salt
3g Yeast

1) Put ingredients in above sequence and set to bread making in your breadmaker. 

Thursday, September 18, 2014

Easy Fruit Tarts

The other day my neighbor made us Pandan & Strawberry flavored Egg Tarts and the tarts make me crave for fruit tarts... My all-time fav and that is the only way I really eat fruits from. Haha~

I was tossing and turning last night so I went to search for a easy recipe and came across this one. The crust is wat I like hard enuf to handle after baking them and it's crunchy like butter cookies with flavour and goes well with the Longan and kiwi fruit. I forgot to get agar agar powder to make th glaze so I melt some chocolate to keep the fruits in place. It goes very well.. 

I definetely need improvement on the shaping and it definetely looks good if I added strawberry with tt hint of red. Too bad it wasn't the season... But defiantly recommend this recipe to try out.

Pie crust (adapted from PlayingWithFlour)
85g Butter, soften
50g Brown Sugar
1 yolk
140g Plain Flour (I sub 60g Cake flour as not enuf plain flour)
1/8tsp Salt

1) Beat butter n sugar well, add yolk and mix in. Do not over mix.
2) Add flour n salt together, mix into dough.
3) Measure 45g dough for each muffin hole. (I am using the standard muffin pan) Press down n slowly work dough up the sides. Freeze an hour.
4) Pre heat oven to 180deg, bake for 20-30min. (I baked approx 35-40mins til tarts are golden brown)
5) Cool before assembling.

Wednesday, September 3, 2014

Rainbow Chiffon missing you!

Saw this rainbow quite a while ago but didn't get down to it. So lazy in between managing my small small online biz, handling the kids solo daily and on top of many chores, I kind of only find time to try different bread recipes as hubby mainly have bread as breakfast!

Last week, a FB fren cum customer, she baked this rainbow chiffon and it so so got me into the Rainbow Chiffon mode. I was thinking how much it could have brighten my kids faces. (Perhaps she took a pic of her lovely gal eating a slice of it so the motherly instinct strikes!) I decided to make it tonight, after clearing up dinner and settling a white loaf of bread for tml..

I refer to the recipe, beating the meringue up after I mixed up the cake batter. I used a separate mixing bowl, scooping out 1 scoop of batter to 2 scoop of meringue each time. I only managed to do 6 colours - Pink, Green, Violet, Orange, Blue & Yellow and I didn't add yellow colourings since the cake batter aldy yellowish in colour.

Towards the last 2 colours, I can feel the meringue getting drier, so worried about my end results... Keeping my fingers crossed as I sent it into the oven.. Luckily it turned out well. But I feel my vanilla taste not strong enuf. Will try it again!

Rainbow Chiffon (recipe adapted from Lovingcreations4u)
Meringue : 7 Whites, 75g Sugar, 1/4tsp Cream of Tartar (I omit)

Batter : 5 Yolks, 33g Sugar, 65g Oil, 70ml Water, 8ml Vanilla, 100g Cake Flour ( I used Plain flour)

1) Method as per normal chiffon. Pls divide cake batter into 6-7 portion and add colourings before adding the meringue colour by colour. Put each colour gently and level out. 
2) Bake for 15mins at 160deg, then change to 150deg for 30mins or til top browned.
3) Cool upside down before slicing.