Tuesday, March 30, 2010

Cranberry Nutty French Fougasse

LOOOOVE at first sight! Anyone believe in this??? I fell in love with this french fougasse since the very first look at it. And just can't stop thinking of it night and day untill the day I finally took my very first bite on it and I love it even more. hahaha.... Oh gosh, am I crazy? No, I'm not. This french bread is absolutely fantastic... the texture, the smell and taste. Hmmm...mm... Fougasse looks very much alike flat bread but much thinner. It goes so well...so well with my cappuccino! And here's the recipe.

Ingredients :
270gm bread flour
30gm all purpose flour
1/2 tspn salt
3/4 tspn yeast
190gm cold water
20gm sugar
1-1/2 tbsp olive oil/corn oil
extra olive oil/melted butter for glazing
Filling :
2/3 cup crashed roasted mixed nuts
1/2 cup dried cranberry
1 cup grated cheddar cheese
Method :
- combine all dry ingredients and starter dough into mixer bowl.
- starts mixing the ingredients by adding in the water slowly untill formed a soft dough.
- add in oil and continued the kneading process untill smooth.
- and leave to rest for an hour or double in size.
- release air from dough and knead untill smooth.
- divide dough into 4 portions.
- roll dough flat and place in cheese, mixed nuts & berries.
- then roll it up and again roll into circle.

- again roll out flat and shape dough into oval.
- make a few slashes right through the dough down each side and the middle to form a leaf.

- then slightly pull open the cut and place it to baking tray.
- spread on the oil glazing and leave to proof for an hour or untill double in size.

Finally, bake at 230'c for 15 mins or untill golden brown.

Ta..da....here's my sweetie pie! Oh, lovely! Can't wait to make another batch of this next week.

Friday, March 26, 2010

Chocolate Coconut Stack Cake

Are you guys drooling over this cake??? ME TOOoooo...!!! I was so excited the other day when I found this recipe through a magazine. And there I go straight to the kitchen and start working on it. Here's what I did.

Ingredients for shortbread pastry :

320gm butter, softened (I used margarine)
100gm sugar
1 tspn coconut extract/vanilla extract
3 tbsp whipping cream
100gm desiccated coconut
375gm all purpose flour
2 tspn baking powder

Method :

- beat butter and sugar untill fluffy.
- add in coconut extract and whipping cream, mix well.
- fold in the dry ingredients to form a soft dough.
- chill dough for 1/2 hour.
- divide dough into 2 portion, roll dough over to a 9x13" pan lined with baking paper.
- bake at 170'c for 20-25mins.
- then leave to cool completely and cut into half.

Ingredients for chocolate glazing :

60ml milk
60ml whipping cream
350gm dark chocolate, chopped

- stir milk and cream in a bowl over a pot of simmering water untill mixture is hot.
- off the heat and then stir in dark chocolate untill smooth.


Sandwich the shortbread pastry with chocolate glazing to create a stack. Then pour all the glaze over the cake. Finally, freeze for 2 hours before slicing. Keep chilled in an air-tight container.

I'm still not very good in handling melted chocolate. Need a lot of practising! But I'm lucky cause everything ended up so lovely.

Hurray, what a successful bake!

Oh my, oh my, I just can't hold this any longer. Just one bite....... hmm...mm....

Hereby, I would like to thank Pam @ The Gypsy Chef for passing these beautiful awards to me. I'm truly honoured! And would like to pass these on to the following foodie friends.

(1) Krissy @ The Food Addicts
(4) Catherine @ Noble Nourishment
(5) Elizebeth @ Couple's Kitchen
(6) Chaya @ My Sweet & Savory

Prawn & Chicken Pandan Roll

This recipe was inspired by Angie's Oolong Tea Rolls but I'm using chicken and prawns meat instead cause my family doesn't keen in pork. Thanks again, Angie! This is such a wonderful recipe.

Ingredients for dumpling skin :
100gm four
60ml water
1 tspn pandan paste/1 tbps pandan juice

- add all ingredients to form a soft dough and divide into 10 portion.

Fillings :

1 whole boneless chicken leg, minced
200gm prawns, sliced into half
1 chopped onion
100gm chopped jicama
salt & pepper to taste
2 tspn corn starch
2 tspn sesame oil

- combine all ingredients together and leave aside.

Method :

- roll out the dough thinly and place in the filling.

Then seal it and again roll into a circle. And let it rest for 1/2 hour.

Preheat frying pan with a little cooking oil. Place in the rolls and pan fry over low heat.

And serve hot with spicy garlic soy sauce dipping! Yummm....

Wednesday, March 24, 2010

Roulette Cinnamon Roll

I have once made this with yam paste fillings which I love very much, but not easy to please everyone though especially my son. Since I love to explore new things, so I think I should try this out with their favourite flavour....cinnamon and chocolate! Phew..... no jokes, my son is the first person came in to ask for the bread. He said the aroma has dragged him over and he had two slices in one shot! By the way, this is an easy hand knead recipe. So, enjoy and have fun!

Sponge :
1-1/2 cup warmed milk
1 tbsp sugar
3 tspn yeast
1 cup bread flour/high protein flour

- combine all ingredients and mix well, leave to proof for 1/2 hour.

Ingredients for dough :
2 cups bread flour
2 cups all purpose flour
1/3 cups sugar
1 tspn salt
4 tbsp butter, softened

* cinnamon mixture : 1 tbsp cinnamon powder + 1/3 cup brown sugar
* extra butter for spreading
* egg yolk for glazing
* 100gm white chocolate for ganaching.
* roasted almond flakes for ganaching. (optional)

Method :

- combine flour, sugar and salt in a large bowl.
- stir in the sponge and mix till it formed a soft dough.
- add in butter and starts kneading the dough untill smooth.
- then leave to rest for an hour.
- press out the air and knead for another 5 mins.
- roll the dough out flat in rectangle shape.

- spread on the butter and then top with cinnamon mixture.
- roll the dough like swiss roll about 1/3 of the dough.

- cut the base dough in stripes and then continue rolling the dough.
- join both end together and place dough to baking tray.
- and leave to proof for 45mins.

Finally, brush on egg glaze and bake at 190'c for 20-25 mins.

Now melt the chocolate and drizzle over the bread once it's cool. And serve!

Then I have to stop them from touching the breads cause these are for tomorrow breakfast. hehe...

Monday, March 22, 2010

Poppy Seed Plum Muffin

Muffin always a perfect choice of baking during the busy day, even for busy server hosting managers. Just dump everything you like in and stir to mix, then bake. The best thing was you can have it soon after taken out from the oven while it still hot. I have to thank the specialty shop owner for the poppy seeds! She purposely kept this up for me from last X'mas. How nice of her! And here's what I did.

Ingredients :

1 cup plums, cubed
2 tspn poppy seeds
150gm butter
150gm sugar
250gm all purpose flour
1-1/2 tspn baking soda
100ml milk
3 eggs, beaten

Methods :
- beat butter and sugar together untill fluffy.
- fold in flour, baking soda and milk, mix well.

- then stir in eggs & plum, mix untill combined.
- fill in the muffin cups and bake at 190'c for 25mins.

Fresh from the oven! How lovely!

I had two of these straight away! Sounds like a gimmick! hahaha.... Oh yes, just love it with more ..more ...more butter and jam.

Thursday, March 18, 2010

Stir Fried Black Pepper Chicken With Wine

Ginger and black pepper always my favourite cooking ingredients because of the strong aroma and flavour. And the addition of spring onion just gave an extra kick to the dish. This is such a perfect dish for postnatal mothers. According to doctors, postnatal mothers are advice not to take ginger for the first week after gave birth, if they're breastfeeding their newborn. It believes will cause the newborn jaundice. Through my experience, my mom did cook with ginger during my postnatal but I didn't take them. And I breast fed my newborn. Not a problem at all! So, Do not take ginger vs cooking with ginger???? Anyone got anything to say about this!

However, here's my recipe.

Ingredients :

2 whole boneless chicken leg, sliced in medium size
100gm slightly smashed ginger
50gm spring onion, cut in about one inch long
salt & pepper to taste
sesame oil
1 tspn corn starch

Seasoning :

1/2 cup rice wine/red wine/'shao xing' wine
3/4 tbsp crashed black pepper

*thickening : 1 tspn corn starch + 1/4 cup water

Method :

- marinade chicken meat with salt & pepper, sesame oil and cornstarch, leave aside.
- preheat frying pan/wok with 2 tbsp cooking oil.

- stir in ginger, black pepper and the chicken meat, stir fry over high heat for about 30sec.
- add in wine and lower down the heat, let it simmer untill cooked.

- finally, stir in thickening and spring onion.
- off the heat once the gravy is thick enough and serve.

Hmm...mm...... yummm! By the way, I'm sure everyone would be interested in sharing your postnatal experienced with all of us especially for those mother to be. Please make a comment and share!

Wednesday, March 17, 2010

Chocolate Milk Bread

This is my favourite daily bread loaf. Love the flavour so much especially with some yummy spread. And here's the recipe.

Ingredients for chocolate dough :

170gm bread flour
10gm cocoa powder
1/4tspn salt
120gm milk
1 tbsp sugar
1/2 tspn yeast
20gm butter

- combine all ingredients to form a soft dough and leave to proof untill double in size.

Ingredients for Milk dough :

170gm bread flour
10gm milk powder
1/4 tspn salt
120gm milk
1 tbsp sugar
1/2 tspn yeast
20gm butter

- combine all ingredients to form a soft dough and leave to proof untill double in size.

Method :

- roll bread doughs into rope, simply twist both dough together.
- place dough into a 4x9" pan, then let to proof for another an hour or untill double in size.

Finally, bake at 190'C for 40 mins.

Oh yes, here comes my lovely soft bread.

Nice and soft! Just the way I want it.
Before ending this, I have a little something for some of my foodie friends.

Herewith, special thank to Mia @ Vanillastrawberryspringfield again for these beautiful awards. I am truely honoured. I would like to pass the awards to the following friends.
(6) Danielle @ So Many Recipes
(8) Rebecca @ Chow and Chatter
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