Tuesday, 9 July 2013
spinach and parmesan loaf
Wow it's been ages since I last logged onto blogger. Life's been a blur of late. So busy worrying about everything! Wedding preps, finding jobs, whether my teeth have moved too quickly and are now rootless... Well, one piece of good news is that I have finally paid off my bond and am now a free (wo)man! Which means I now have the power to decide my working hours! Which means that I have more time to bake! YEAH.
The downside is that the less you work, the less dough you roll in. Oh well. You can't have everything in life and right now I have decided I could do with a break. And some bread, since we're on the subject of dough.
This bread brings back fond memories of the time my elf and I first started dating. We were celebrating my birthday for the first time as a couple and the restaurant we went to served the most delicious spinach parmesan bread. I remember thinking I would love to try my hand at making some one day and so here I am, 8 years later, doing just that.
Started off by blending up some cooked spinach. I bought this stick blender/food processor for my sister as my dear niece has recently started taking tentative steps into the world of REAL FOOD (though in the pureed form, for now). I have a monster food processor which my elf gave me for Christmas but I was too lazy to bring it down from my room so I borrowed hers. I can't help marveling at a food processor in action the way most men marvel over the workings of a sports car (or a dyson vacuum cleaner). Is that sad?
Speaking of sad, I actually had to make this twice as the yeast I used in the first batch was inexplicably dead. Which is strange considering it was an unopened, unexpired packet that I had made sure to store in a cool, dry place. Ah, yeast. I have a love-hate relationship with the stuff.
looking less green in the glow of the golden hour
My version turned out slightly tougher and chewier than the original (at least from what I remember) but my elf really liked it. He says that's how real bread should be. (What?! Japanese soft fluffy milk bread rox4eva, hello?) That being said, it smelled heavenly and the flavour was great too. Pile on a slab of salted butter on a warm slice and I'm sold, tough and chewy or not.
Spinach Parmesan Loaf
Ingredients
100g spinach leaves (I used chinese spinach)
1 small onion, diced
2 tbsps vegetable oil
1/2 cup water
1/2 cup milk
1 egg
4 cups bread flour
1 tsp sugar
2 tsp salt
7g active dry yeast
150g grated parmesan cheese
1 tbsp of butter, melted
Directions
- Heat vegetable oil in a pan, add in the diced onion and sauté until golden brown.
- Add the spinach leaves and cook until tender.
- Place in a food processor and pulse until finely chopped (as in picture above).
- Leave to cool.
- In a mixing bowl fitted with dough hook attachment, add cooled chopped spinach, water, milk and egg.
- Add in bread flour.
- Create a small well in bread flour, add in yeast and bury it with the surrounding flour.
- Add sugar, salt and cheese.
- Knead on speed 2 for about 10-15min until dough is elastic and no longer sticky.
- Leave to proof in a bowl covered with a damp towel for about 2h or until doubled in volume
- Punch down dough on a floured working surface and shape into a sandwich loaf (or mini rolls if you prefer) and place in bread pan.
- Leave to rise until doubled in volume
- Preheat oven to 200°C.
- Brush the top of risen dough with melted butter
- Bake bread for about 20min or until crust turns golden brown and the loaf has a hollow sound when you tap it with a knife.
Thursday, 30 May 2013
salted caramel swiss roll
My taste buds have evolved quite a bit through the years but some things have withstood the test of time. Like my love for swiss rolls. All kinds really. Old school bakery type with the greasy buttercream, cheapo-but-still-decent Polar rolls, light-as-air but pricey Japanese ones... Give me a roll and I'll be swallowing it so fast my oesophagus will start to cramp--does that happen to you too?
My absolute favourite, though, has to be the ones from Rich & Good Cake Shop. I fondly recall the times we'd rush down from clinics in order to snag one (who am I kidding? 2, at the very least) of the limited rolls on sale at the hospital bazaar. It has always been my wish to recreate their swiss rolls but it just seemed like too daunting a feat.
Then I found Su-lyn's recipe.
I am my own worst critic and I usually don't think of the stuff I make as fantastic. But I have to say I was very pleased with this. It wasn't perfect (I tore a bit of the skin off while unrolling the cake and it's more oval than round) but it tasted almost as good as R&G's. Definitely way better than the old school bakery's and Polar's, at any rate. And the best part? It refrigerated really well! Usually cakes tend to dry out and harden when refrigerated but this was still light and fluffy after a night in the fridge.
Looks like a fleece blanket and has the texture of one too.
I filled mine with whipped cream and salted caramel because I am predictable like that. Had a panicky moment when I OD-ed on the (slightly under-whipped) whipped cream and the filling came oozing out like the blob from my childhood nightmares as I rolled up the cake. Explains the rather loose and flat roll. Well, our tummies were pleased even if my eyes weren't.
Strictly-speaking, the skin should be on the internal surface according to the recipe but I quite liked the golden-brown colour so I took the liberty of inverting it. Err... plus I made a crater when peeling off the foil but let's not talk about that. Either way, it's gonna end up in your stomach faster than your oesophagus can handle so have a cup of tea (preferably not scalding hot) at the ready.
Salted Caramel Swiss Roll
Roll Cake
This is the link to Su-lyn's roll cake recipe. Her instructions are so clear and concise I decided I can't make it any more comprehensive.
For the filling:
Salted Caramel
Ingredients
125g caster sugar
12.5ml water
75ml whipping cream
75g butter
Sea salt (to taste)
Instructions
- Put sugar and water in saucepan and heat gently, stirring until sugar dissolves.
- Raise the heat and, without stirring, wait until sugar caramelises and turns amber (watch closely and prepare to remove from heat once it turns golden as it burns quickly).
- Remove from heat and slowly pour in whipping cream, whisking well as you add the cream. (Be careful when adding the cream as it spits and hot caramel burns like hell.)
- Stir in the butter.
- Add sea salt as desired.
- Leave to cool.
Whipped cream
Ingredients
200ml whipping cream
Instructions
- Pour cream into a mixing bowl and using a whisk attachment, whisk until soft peaks form.
Friday, 22 March 2013
banana cupcakes with bailey's buttercream
One time my uncle decided to add a splash of Bailey's Irish Cream to the milkshake and it was so good I've come to associate Bailey's with bananas. Hence this recipe.
Banana Cupcakes with Bailey's Buttercream Frosting (makes ~12 cupcakes)
Banana Cupcakes
Ingredients
160g plain flour
110g caster sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
125g unsalted butter
3 eggs
½ tsp vanilla extract
3 small bananas or 2 large ones (the riper the better)
Directions
- Mash the bananas in a bowl and set aside.
- Preheat the oven to 175°C.
- Cream the butter and sugar until pale and fluffy.
- Add in the vanilla extract and mix well.
- Add in the flour, baking powder, baking soda, salt and eggs and mix until well-combined.
- Add in the mashed bananas and continue mixing.
- Fill cupcake liners with mixture until ~¾ full
- Bake for 15-20min until you can smell the cupcake aroma from the oven, the tops have turned golden brown, and toothpick inserted in centre comes out clean.
Bailey's Buttercream Frosting
Ingredients
2 egg whites
60g caster sugar
84g unsalted butter, softened
30-40ml Bailey's Irish Cream (or to your liking)
Directions
- Pour egg whites and sugar into a clean, heatproof bowl and heat over a saucepan of simmering water, whisking the egg and sugar constantly so it does not curdle.
- Continue whisking until mixture reaches 70°C.
- Remove from heat and transfer to a mixing bowl with whisk attachment
- Whisk until soft (not stiff yet), glossy peaks form and mixture has cooled to room temperature.
- Add in the Baileys a little bit at time, whisking well between additions.
- Change to paddle attachment, add in the butter and beat until it reaches frosting consistency. (Refer to this post for greater detail)
- Taste the buttercream--you can still add in more Bailey's if you wish.
- Frost as desired.
Additional:
I decorated my cupcakes by sprinkling some Banana Nut Crunch cereal (finely crushed), and topped it with a banana slice coated in honey.
Tuesday, 19 February 2013
(not quite) black forest cupcakes
For my Valentine's Day baking project I was hoping to do something a little edgier than the usual trite heart-shaped confections. Looked to the supermarket for some inspiration and was delighted to find cherries at the offer rack. [Truth be told, I spend more time at the supermarket than any other retail outlet. Which is a bit sad for a woman who is not yet married with children.] I love my stone fruits and cherries are tied for first place favourite with peaches. Cherries in their natural form, that is. I cannot stand maraschino cherries. Or indeed, any type of "cherry"-flavoured foods, which I automatically associate with cough syrup.
But I digress.
The original intention was to do a Black Forest cupcake inspired by the excellent BFG (Black Forest Gateaux) we had at the Fat Duck which I still dream about from time to time. Sadly, I didn't manage to find kirsch so I substituted it with rum, which apparently is commonly used in the Austrian version. Brandy might have been a better alternative but I was rather reluctant to use the Cognac at home.
I also switched the whipped cream for a cherry-rum-infused cream cheese frosting as the cherries I used were rather sweet and I wanted something tart to complement the richness of the chocolate cake.
So yes. There you have it! My Valentine's Day project which my valentine was rather pleased with.
(Not quite) Black Forest Cupcakes (makes ~24 cupcakes)
A. Cherry Filling
Ingredients
12 cherries, pitted and halved
1 cup rum (or just enough to soak the halved cherries in)
Directions
- Place the cherries in a bowl and pour in the rum, making sure that the cherries are immersed.
- Leave to soak for at least 3h.
B. Chocolate Cupcake
Ingredients
1¾ cup plain flour
1½ cup caster sugar
¾ cup cocoa powder
1½ tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup strong black coffee (steaming hot)
Directions
- Place flour, sugar, cocoa powder, baking soda, baking power and salt into a mixing bowl.
- Add in eggs, buttermilk, oil, vanilla extract and coffee.
- Mix well using paddle attachment.
- Preheat oven to 175°C.
- Fill cupcake liners with batter until ¾ full.
- Bake for ~18min or until skewer inserted in centre comes out clean.
- Leave to cool on wire rack
- When cool, use a sharp knife to core out centres of all the cupcakes. Do not discard the 'lid'.
- Stuff in a rum-soaked cherry half and ¼ tsp of cherry-rum (from A.) into each cupcake and replace cored out cupcake lid
C. Cherry-Rum-Infused Cream Cheese Frosting
Ingredients
240g cream cheese, softened at room temperature
120g unsalted butter, softened at room temperature
~1 cup confectioner's sugar (This is arbitrary. You can adjust the amount according to your preference for frosting sweetness.)
2 tbsp of cherry-rum (from A.)
Directions
- Mix cream cheese and butter together until well-combined.
- Add in sugar ¼ cup at a time until desired sweetness level is achieved
- Add in cherry rum and continue mixing until fully incorporated.
- Frost as desired!
Monday, 18 February 2013
pineapple jam
We are about a week into the Lunar New Year and as tradition dictates, I am down with the flu. There's something about the frenzied activities that just kills your body. Or it could the daily gathering of lots of people in confined spaces that facilitates the spread of germs. Or it could be the "heatiness" from all the LNY goodies, as the older generation would say.
LNY is a time for feasting. Snacks are practically shoved in our faces whenever we enter someone's home (which is rather often, if you've got a big family like mine) with the end result being a lot of grumbling from people about burgeoning waistlines. I generally don't have a problem with weight gain during LNY. Not because I am secretly dieting like most people believe, but because I am just not very fond of LNY snacks. The only exception being Mrs Lim's pineapple tarts. (Mrs Lim is the mother of my binge buddy. How appropriate.)
Having been fortunate enough to get my hands on the recipe a few years back, I've been religiously making my own tarts every LNY. My family and future in-laws love the tarts so much, I have to make 4 large batches to keep everyone happy.
I prefer making the closed kind of pineapple tarts because it has a more favourable pastry to jam ratio for me. But then again, this can vary according to how thin you roll our your pastry and how big a dollop of jam you use. There was one year we tried these closed tarts at my grandparents' which had such an appalling amount of filling we couldn't bring ourselves to finish the thing. "Pineapple bomb", my cousin called it. I suppose it wouldn't have tasted that bad if the pineapple wasn't candied to the extent that it was.
For the past few years, I've been using the store-bought pineapple paste to make my tarts. They work well enough but I've always wanted to try my hand at making my own jam so my tarts would be 100% home-made. So that's what I did this year! And now I can't go back to using store-bought pineapple paste. As my elf puts it: "You don't know what you're missing until you've tried pineapple tarts made with home-made pineapple jam." They make you realise that store-bought pastes just don't taste of pineapple.
Pineapple Jam
(adapted from Table for 2... or more)
Ingredients
2 large pineapples* (mine were about 1.2kg each, 600g after peeling)
[opt: 20ml water (if your pineapples are juicy you can leave this out)]
1¼ cup sugar
1 small cinnamon stick
*note: the sour, fibrous variety of pineapples is preferred.
Directions
Cut out the core of the pineapple, chop it up and and place it in a blender.
Blend until you get a fine puree.
Chop up the rest of the peeled pineapple and place the chunks (and any juice) into a blender.
If your pineapples are not very juicy, add 20ml of water.
Blend to a fine consistency while still maintaining a bit of chunkiness.
Place in a wok or heavy-based pan together with the cinnamon stick, and reduce over medium heat until at least 80% of its fluid content has evaporated.
Add in the sugar. (This will cause the mixture to turn watery again.)
Continue cooking, stirring occasionally, until the mixture thickens to a paste.
Increase to high heat and cook until desired colour is achieved.
Remove from wok/pan and leave to cool, which will cause the jam to thicken further.
If the mixture is still too wet, you can either return it to the wok/pan to continue cooking, or strain the syrup out.
**Sorry I can't disclose the recipe for the pineapple tart pastry without permission from Mrs Lim.
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