Monday, September 30, 2013

Pandan Butter Cake



Thank you to those who came by to read my previous post, Remove Almost Bourdain . If you know Almost Bourdain blog and havent read the post, do spare a minute to read it here

Moving on...saw Ann posting her little pandan cupcakes this morning and also at Jess's blog. As today is the last day of participating in the Little Thumbs Up Event, I quickly rushed out to buy coconut milk to make this recipe as i was very keen to bake them. I already have some thick pandan extract at home out from some pandan juice which i extracted last week, it was kept in the fridge and i smelled them, yes, they were still fine but it was just very little, just a couple of teaspoons. Due to that, i only made a small loaf. If you are going to make a small loaf like mine, you might want to consider using milk instead of coconut milk cos it is also just a very small amount required, otherwise make a big loaf or keep the rest of the coconut milk in the freezer. I find it a very crumbly cake, at the same time very soft and comes with delicate texture..you know i got to handle it with extra care when i needed to take photos of them...i was so gentle with the cake! a very nice cake to eat, i would say, thx to all who shared the recipe.


Recipe ( from AnnCoo Journal ) and as seen in Bakericious, whom adapted the recipe from My Mum's Cake House
this is half of the original recipe made in a 7"by 3.5" x 2.5". For full recipe, pls refer to links above.
Ingredients
90gm butter, softened
40gm sugar
1 A size egg, about 55 gm
20gm homemade pandan extract
20gm coconut milk
110gm self raising flour
1/2 tsp baking powder ( omitted )

Method :
1. Combine pandan extract and coconut milk together and mix well.
2. Cream butter and sugar till light and fluffy and slowly add in the egg mixture till well combined.
3. Sieve in the self raising flour and add in the coconut milk mixture. Gently fold the mixture well with a rubber spatula. Pour mixture into the prepared tin, mixture is fairly thick and bake in a preheated oven at 165C for 35 mins or until cooked when tested with a skewer.

tho not much of the pandan extract were used, the colour came out quite intense..



Rushing to link this post to Little Thumbs Up event hosted by Joceline of Butter, Flour and Me, an event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourites DIY


Remove Almost Bourdain - Important

Dear all friends,

Almost Bourdain by Ellie was a very popular blog few years back. She stopped blogging actively in May 2012 and the blog was closed down almost half a year ago due to her own reasons. Recently, the blog has been revived.

Don't be happy. It's NOT Ellie there. 


Ellie's screen shot of the "new" Almost Bourdain in Sept 2013 It is Ellie's old posts..... resurrected
Someone knew how popular this blog was, and waited for the blogspot name to be available again and snapped it. The new and old Almost Bourdain operate with the same URL and so, all the links from everywhere who have once linked to Almost Bourdain will still land on the homepage. This person also posted old blog posts from Almost Bourdain into the 'new' Almost Bourdain. To be able to post it word for word, with the same format , the person must have downloaded them long ago, in anticipation for this moment. But just to tell you Ellie's is not the person behind Almost Bourdain now. It's someone else. Ellie has written to the blog owner and the posts were removed, and the blog's new owner deleted it. But Google allows the blog to be revived by the same owner within a short period of time. Few days later the stolen recipes were replaced with a pretty girl's face. The blog is republished so that all redirecting and landings will still go there. The thief just wants to lock the blogspot and the traffic.

As seen on 27th September 2013
In order, not to let this person gain from Ellie's work, and traffic from the old Almost Bourdain's readers, PLEASE DELETE ALL LINKS to Almost Bourdain.

All recipes that you once tried and linked to Almost Bourdain, DELETE THE LINKS

If you followed Almost Bourdain and linked up, REMOVE IT

It's NOT a coincidence that this person became interested in the same blogspot, as this person originally intended to republish Ellie's work there, word for word, without her permisson. It's a planned, awaited scheme. If you loved the Almost Bourdain by Ellie, If you were thankful for her sharings, Please do this for her. DELETE and REMOVE


Ellie's  posts, but it's not Ellie

No need to go to the blog and give the new owner a piece of your mind. The new owner will be happy that you visited. 

Sunday, September 29, 2013

Pasta With Tomato Cream Sauce




This creamy pasta dish is easy to make and it is delicious! Creamy but the pasta is not swimming on a pool of cream, it's just nice enough to coat every strand of the noodle. I know this sauce is not something extraordinary , in fact this is quite a basic recipe to a tomato creamy sauce but i have never tried this before and am loving it. I feel that the acidity and the flavours of the tomato sauce balance out the richness of the cream well, a little tangy ..really nice . The Pioneer Woman added cheese to her sauce, i wanted to but i forgot! It is still very tasty even without the addition of cheese but if you are someone who likes creamy cheesy sauce, then add it in according to your liking.


I have some pancetta at home so i threw some into it too. Ree said she's addicted to this kind of orangey red pasta sauces, i like the colour too ! Happy to link this to Cook Like A Star Event ( Pioneer Woman ) organised by Zoe of Bake for Happy Kids, co hosting with Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake



Recipe ( from The Pioneer Woman ) with some modifications
serves 4
Ingredients
8 oz / around 220 gm fettucine
2 strips of pancetta, finely diced ( my addition, optional )
2tbsp olive oil
1 medium sized onion, finely diced
2 garlic cloves, chopped
1 can ( 15oz ) tomato sauce
1/2 cup heavy cream ( i used anchor whipping cream )
Fresh basil ( i used chinese parsley )
salt and sugar to taste
black pepper

* i omitted the butter and cheese that called for in the original recipe *

Cook pasta according to package instructions. Drain and reserve 1/2 cup of pasta water just in case you need to thin down the gravy.

Heat oil over medium heat. Add in the pancetta and cook till they are crispy. Remove and leave aside. With the remaining oil, saute the garlic and onions  for a minute. Pour in tomato sauce, add the salt, sugar and pepper to taste. Stir and cook over low heat for about 15-20 mins, the sauce will appear thicker and flavourful now.

Remove from heat, add the pancetta and stir in the cream. Add cheese ( if you are using ) and check if more salt or sugar is needed. Stir in pasta and parsley. Thin with pasta water if needed. ( i did not ) Serve immediately.



Friday, September 27, 2013

Silver Dollar Pumpkin Pancakes





Silver Dollar Pancakes refer to pancakes about two to three inches in diameter or about the size of the old silver dollar coins in the US and usually one serving is around 5 to 10 silver dollar pancakes ( as stated in wikipedia ). When i saw these little pancakes in Pioneer Woman's site, i think that they are really cute and also because of the pumpkin in there,  they look golden and beautiful. I have some frozen pumpkin puree in my freezer and took them down to the fridge 2 days earlier to make them this morning.

the batter..there will be lumps, it's okay..and using 1/8cup to scoop the batter..just nice size..


I cooked 2 or 3 pancakes on my non stick pan at one time, so it did took a little while to finish cooking all the batter. Pioneer Woman made some maple whipping cream to serve along with these pancakes but for me at the moment, just maple syrup alone is good enough. The pumpkin flavour was subtle and it was good! For step by step pictures which is always helpful and full recipe, you can refer to The Pioneer Woman .




This post is linked to Cook Like A Star event organised by Zoe of Bake for Happy Kids, co hosting with Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake.

Recipe ( from The Pioneer Woman )
half of the original recipe, makes around 22 mini pancakes
Ingredients
1.5 cup cake flour
1/2 tsp salt
1tbsp baking powder
1.5tbsp sugar
1 cup pumpkin puree
1 egg
1.5tsp vanilla essence
11/4 cup milk ( i did not use all )
1/8 tsp pumpkin pie spice ( omitted )
maple syrup, maple whipped cream, butter, ice cream or nuts for serving ( optional )

* i did not use all the milk, i mixed till the consistency is pourable and not too thin as shown in the picture above. 

Method:
In a large bowl, combine flour, salt, sugar, baking powder , stir together and set aside.

In a separate bowl, whisk together the pumpkin puree, egg, vanilla and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon. Once combined, if mixture needs more moisture, add a little milk, batter should be pourable.

Heat a non stick pan over middle low to low heat, smear a little butter over the surface and drop tablespoon sized amount of batter onto the pan. ( i used 1/8 cup to scoop the batter ) Wait for about a minute the flip to the other side. Pancakes should be light golden brown and set in the middle. Remove from heat.

Serve with maple syrup or whipped cream.



Wednesday, September 25, 2013

Hokkaido Milk Bread


I am baking along with Joyce and Zoe and together we are posting this Hokkaido Milk Bread today. I know that this is a very popular bread among bloggers and it is well known for its soft and fluffy texture. When i read here and here, i understand that the original Hokkaido Milk Bread from Japan is made from Hokkaido Milk, hence the name though there are also some from other sites who said that the bread is named Hokkaido following the white and clean nature of the city Hokkaido. So if Hokkaido Milk bread is made from hokkaido milk, then i think the same goes for Hokkaido cupcake that is probably made from Hokkaido milk too.


i used this pullman tin to bake with lid uncovered


There are a lot of recipes for Hokkaido Milk Bread if you google it, i never went and check each of them of course but it should be more or less the same and for mine, i have followed the recipe from Christine's Recipes in which she has adapted the water roux method or more known as Tangzhong method which requires a starter dough to make the bread. I am very sure that many of my malaysian and singaporean bloggers friends have tried the water roux method to make breads and are totally pleased with the results. Needless to say, this bread is so loveable and i dont have to go into describing how soft and pillowy the texture is. Taste not so milky i find it personally but i'm loving the texture lots!









Recipe ( from Christine's recipes ) with little changes
Starter
25gm bread flour
125gm water

* Mix the flour and water with a whisk to combine and break the lumps. Then cook over low medium fire , stirring along the way till it becomes thick and turn into a paste. This will only takes probably 2 mins..or if you have a thermometer, when the cooked mixture has reached 65C, it can be removed from heat. This will be the starter. Let it cool down to room temperature before using. This starter can also be kept in the fridge for 48 hrs, let it thaw to room temperature before using.

Bread recipe
makes one loaf in a 11cmx11cmx22cm tin
270gm bread flour
45gm sugar
1tsp salt
1 tbsp milk powder
6gm instant yeast
1 large egg, whisked
30gm whipping cream
27gm milk
90gm of the above starter
25gm unsalted butter, slightly softened

Method:
1. Combine bread flour, sugar, salt, milk powder, yeast with a fork or whisk and attach the dough hook to the electric mixer. Add in the dough starter, egg, cream and milk slowly with mixer running on low speed till it becomes a dough. Continue beating for about 5 mins with the mixer and add in the butter and beat for another 15mins till smooth. Remove from mixer bowl and let it proof till it doubles its size.
2. Remove to a lightly floured surface and divide the dough into 3 portions. Shape it round and let rest for 10 mins, covered.
3. Roll each dough into oval shape using a rolling pin. Fold 1/3 from top edge to the middle and fold 1/3 from the bottom edge to the middle. Turn the dough over and roll it long again with the rolling pin. Using your hands, roll the dough into a cycliner shape or like swiss roll and place it in the loaf tins. Repeat with the remaining 2 loaves. You can also refer to pics here.
4. Let the shaped doughs proof for another 45mins or almost double its size. Bake in a preheated oven at 180C for 35mins. Remove from oven , wait for several mins and remove the bread from pan and let it cool completely on the wire rack.



Sunday, September 15, 2013

Pandan Cold Kueh


I have posted this kueh before long time ago, back in 2010 here and also had made this several times. I'm here doing it again to join in for this month's Little Thumbs Up event with the  theme, Pandan. The texture of this kueh is something between a kueh and agar agar and most of the time, i chill it in the fridge after the kueh has cooled down from cooking although you can still have the option not to put it in the fridge but if you are not able to finish it, you still got to put it in the fridge due to the contents of coconut milk. There is always a little fun marbling them, if we pour in the green layer first you will get something like this..

pic from old post
contrary if we pour in the coconut mixture first, it will look something like this..


chilled...


cook the green layer till it becomes this..


before steaming..



Recipe ( from the book Nyonya Kuih Passions )
Syrup
150gm sugar
150ml water
1 pandan leaf, knotted

Cook sugar and water with pandan leaf until sugar dissolved. Remove the pandan leaf and divide the syrup into 2 portions, 175ml and 75ml for ingredient A and ingredient B

Ingredient A
43 gm green pea flour
300ml pandan juice
1/8tsp alkaline water
175ml syrup

Take half of the pandan juice ( 150ml ) to mix with green pea flour. Add the alkaline water to the balance of the pandan juice ( 150ml ). Mix both mixture together and strain. Add syrup and cook over low heat till it boils and slightly thicken,  keep stirring all the time. Remove and leave aside.

Ingredients B
25gm green pea flour
110ml water
85ml coconut milk
1/8tsp salt
75ml syrup

Mix all of ingredients B and strain. Cook on low heat till hot and just boiling. Pour this into a prepared tin. Pour in ingredients A and stir to form marble pattern. Steam for 40mins. Remove and let cool before chill in fridge or you can eat after it has cooled down for several hours.


I am linking this post to Little Thumbs Up ( September ) - Pandan hosted by Joceline of Butter, Flour and Me, an event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite



Also linking this to Cook Your Books #4 event organised by Joyce of Kitchen Flavours

Thursday, September 12, 2013

Chocolate Cream Pound Cake


I made this cake two times. The first time i did it i wasnt too happy with it, although it came out soft but there tend to be a little dryness at the same time. I think there's nothing wrong with the recipe, i actually cut the amount of sugar drastically when i did the first cake Usually i dont cut that much and i dont know why i did that. Hmm..and i was also not very sure if the reduction of sugar causes the cake to be dry So the second time i made it..to a smaller recipe and just reduced only a mere ten percent of the sugar. I also added a bit of Ritter Sport Extra Dark Chocolate as i find that it was not chocolatey the first time...and the result was super moist with tender crumbs and nice chocolate flavour. .but then even sometimes we make a same recipe again and again, the results can still vary. In the book, it says that this cake is also very crumbly which i did not really find it so. Taken as a whole, i'm satisfied and enjoyed eating it.

this is how the first cake looks like ...
the second time..


..with some extra dark chocolate added in

Also please visit my baking partners, Joyce and Zoe on their chocolate cream pound cake. We will be posting Hokkaido Milk Bread next on our bake along Sept25, 2013. It is a very popular bread especially among our asian bloggers here at one time and is well known for its soft and fluffy texture. Everyone is welcomed to join and here is a little note : Please only link new and current posts and related posts according to the theme . The hostesses are trying to be nice people and do not wish to delete anyone's link, okay?




Recipe ( from the book Cake Keeper, Lauren Chattman )
made 2 small loaves, measuring 5" x 3" x 2"
Original recipe can be seen here
2tbsp unsweetened cocoa powder
1/8 cup heavy cream
70gm cake flour
1/8 tsp baking soda
1/8 tsp salt
56gm butter, softened
130gm sugar
1.5eggs
1tsp vanilla extract
50gms dark chocolate, chopped

Directions:
1. Preheat the oven to 325F/165C. Grease your baking tin  and dust with flour

2. Sift the cocoa powder through a fine strainer and into a heatproof bowl. Place the cream in a microwave-safe measuring cup and heat until just boiling, 30 seconds to 1 minute depending on the power of your microwave or  double boil the cream over a pot of simmering water. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.

3. Combine the flour, baking soda and salt in a medium mixing bowl.

4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the cocoa powder paste until smooth.

5. With the mixer on medium low speed, add the eggs, scraping down the sides of the bowl after each addition. Stir in the vanilla.

6. Turn the mixer to low speed and add the flour mixture, in 2 batches scraping down the sides of he bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

7. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 45mins. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.


Wednesday, September 4, 2013

Gruyere Brioche Braid


I have never tasted gruyere cheese..and so when Alice of I Love I Cook I Bake made her selection to bake this gruyere cheese bread for our The Home Bakers # 22( THB ) , i was hoping that i could get this cheese here. Although i can replace the cheese with some other cheese, i thought it would be a best time to get the cheese to make this bread since i ve never tasted the cheese before. Whooh, i cracked a beautiful smile when i saw a block of gruyere cheese selling on the supermarket, it is not a normal sight of these cheese on the shelves, you know. Checked the price, rather pricey for that block of cheese but never mind cos i really wanted to try it.

the shredded cheese to be incorporated into the dough

Not too bad..i can accept the taste of the cheese..the level of saltiness is quite mild..perhaps this is a young cheese as i read that it will develop a much stronger taste as it matures. I made 2/3 of the recipe and came out quite a huge loaf.  To get the full recipe, please visit Alice of I Love I Cook I Bake. You can also view everyone's Gruyere Brioche Braid here