Hokkaido Soft Bread (Hokkaido Milk Loaf)

My hubby has been telling me that I need to look for new bread recipe. The bread recipe book provided by my bread maker doesn't let me make really soft bread. So once I recover slightly from flu, I decided to start baking again! And guess what? I found this Hokkaido Milk recipe from Christine's Recipes and Rasa Malaysia .

Ingredients:

- 4 1/2 cups bread flour

- 1/2 cup all purpose flour
- 250ml milk
- 190ml whipping cream
- 1 large egg
- 2 Tbsp milk powder
- 4Tbsp fine sugar
- 3 tsp dry yeast
- 1/2 Tbsp salt

Methods:

1.Grease 2 bread tin.

2.Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished it’s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size. OR use mix the dry ingredients with wet ingredients and knead on medium speed with a stand mixer until dough is smooth and non sticky.

3.Remove from the pan and divide dough into 4 equal portions and shape into a ball.

4.On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll.

* For the diagram, please refer to Christine Recipes.

5.Put it in the greased bread tin. Repeat with the second ball. ( Put 2 balls into a bread tin)

6.Set aside and let it proof for about 1 hr or till it rises till it fills up about 75% of the bread tin.

7.Bake at 190 degree Celsius for about 50-55 minutes if you cover the cake tin. If you do not cover the cake tin, 40 minutes of baking time is enough

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Taiyaki @ Home

Made some Taiyaki @ home after buying our Taiyaki Mould at Isetan for $20! Feel really excited. But think I put too much honey and cause the Taiyaki to look too brown. Guess I will share a good recipe another day coz this recipe wasn't very successful.

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Creme Brulee

I tried making some creme brulee today, using the recipe from Noobcook again ! Again I did some modification to the recipe according to my own oven and microwave.

Ingredients


•250 ml (1 cup) thickened cream

•½ tsp pure vanilla essence

•2 large egg yolks

•2 tbsp caster sugar (adjust to your liking)

•brown sugar

•boiling water


Garnish

•berries

•mint leaves


Methods:
1. Put the thickened cream and vanilla essence in a microwave-safe cup or bowl. Microwave for 1.5 minutes until the cream is warmed through but not boiling.
2. Add egg yolks and caster sugar into a large bowl and mix until they are just combined with an egg whisk.
3. Add one ladle of the warmed cream and mix well with the egg whisk. Then, add the rest of the cream and continue whisking.
4. Run the custard mixture through a sieve.
5. Pour the custard mixture into containers. If air bubbles form, flatten them out with the back of a wooden spoon.
6. Place the containers inside a roasting dish. Pour boiling water into the dish till it reaches about halfway up the containers. Be very careful not to spill any water into the containers.
7. Sit the roasting dish on the low rack. Cook at Convection 160°C for about 40 minutes. The custard should be wobbly like jelly when shaken. Let the containers cool to room temperature, then refrigerate for at least an hour or even overnight for the custard to firm up.
8. Before serving, sprinkle a thin layer of brown sugar on top. Preheat ‘Grill’ for 3 minutes at 220°C. Place containers on high rack and grill on turntable for about 2 minutes, or until the sugar browns. Garnish with berries and mint leaves.

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Hubby's Invented Sukiyaki Dish

As I have very poor appetite lately for being at home , hubby decided to invent his own Sukiyaki dish for me to try ... Presenting to u ... My Hubby's Sukiyaki

Will ask him for the recipe and update soon !

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Japanese Cotton Soft Cheesecake

Hubby bought a Japanese cheescake while doing grocery shopping in Giant. I always love Japanese cheesecake from Carrefour. It was the first time I tried the one from Giant. And it tasted exactly the same !! I decided to try doing it at home today since I am stuck at home for at least 2 months !! Yeah, I am successful in making my Japanese Cotton Soft Cheesecake. Gotten this recipe from Diana's Desserts.

Ingredients:


140g/5 oz. fine granulated sugar

6 egg whites

6 egg yolks

1/4 tsp. cream of tartar

50g/2 oz. butter

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk

1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour

20g/1 oz. cornflour (cornstarch)

1/4 tsp. salt



Methods:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

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Cream Puffs

I combined the recipes from Florence's Kitchen and Cooks.com . Pastry is from Florence's Kitchen and custard is from Cooks.com . But I don't really like the custard :P

Choux Pastry

Ingredients: (8 puffs)
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

Method:
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

Vanilla Custard Filling

Ingredients:
2/3 c. sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. flour
1 tsp. vanilla
3 egg yolks, beaten
3 cups of milk

Method:
Mix in saucepan sugar, salt, cornstarch, and flour. Stir in gradually 3 cups milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Remove from heat. Slowly add 1/3 of the mixture and blend into the egg yolks. Then add back to rest of mixture. Cook 1 more minute over heat. Remove and add vanilla. Refrigerate after cooling down. This can now be spooned into Cream Puffs.

** Tips: If you do not want to put custard cream, try putting ice cream, cold durian , chocolates . You will be surprised with the effect and the taste !!

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