Green Pretzel/ Straight Dough Method

This recipe is modification from One Bite Cheese Bread. Although spinach is added it still tastes like cheese buns. Since this month is Saint-Patrick Recipe challenge by Very Good Recipe, I change these buns into green. Hope you all like it! 

Adapted and slightly modified from Carol

Ingredients: yield 50g x 8 pcs

(A)

200g bread flour

1/3 tsp yeast

30g sugar

1/8 tsp salt

1 tbsp pamesan cheese

*I used 30g finely grated cheddar cheese

50g cooked spinach + 60ml water

* Blend into puree

(B)

30g margarine/ butter

Methods:

1. Put all ingredients (A) into kneading bowl. Knead to form dough. Add margarine and continue knead to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes or double its size.

2. Transfer to working surface. Slightly knead to remove excess bubbles. Divide into 50g each. Shape into balls and leave to rest for 10 minutes.

3. Roll out each ball into rectangle and fold into oval shape. Seal tight and slightly roll into log (about 15cm length). Leave aside to rest for 10 minutes. Roll the log further to extend into rope (about 30cm). Hold the ends and cross over each other. Pull ends around and down to the center of the rope to form pretzel.

4. Place the pretzel on baking pan and leave to rest for 45 minutes or double its size.

 

5. Bake in preheated oven at 180C for 10 minutes. Remove and cool on wire rack.

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Spinach Loaf Bread/ Water Roux Method (Custard paste)

Another green bakes from my kitchen, spinach loaf bread. Lately my hubby used to buy spinach. Its' price is about the same as other vegetables eg bok choy (小白菜) and choy sum(菜心) . Not because spinach is cheaper nowadays. Other ordinary vegetables price increase! Sometimes our local vegetables price about the same as imported! I'm not sure is it due to bad weather or inflation.

I will try to add vegetables inside my bakes. I try to get my kids eat vegetables. My older son has no problem of having green. But the younger one always fussy when some vegetables on his plate. For him green = not nice! I try to educate him vegetables are not horrible that he thought. I will ask him how is his sandwich taste every time I adding green. Then I will tell him type of vegetables added. Hope I able to get him accept green in his meals.

Adapted and slightly modified from孟老师的‏ 100 types bread cookbook

Ingredients:
(A) Custard paste
1 yolk
10g sugar
15g bread flour
65ml milk

(B) Main Dough

250g bread flour
30g sugar
½ tsp salt
1 tsp yeast
100ml water
* Blend from 50g cooked spinach with 50ml water

25g margarine/ butter

Methods:

* I’m using L21cm x W10cm x H11cm sandwich loaf pan

~ Custard paste

1. Put the yolk, sugar and bread flour in a bowl. Slowly add in the milk and stir to combine.

2. Cook the mixture on stove at low flame. Do whisk constantly while heating up. The paste is done once become thick.

3. Remove from heat. Cover with cling wrap. Leave to cool. Store inside fridge at least 1 hour before used.

~ Bread

1. Add the custard paste with all the ingredients (B) except margarine into kneading bowl. Knead till form dough. Add in the margarine and continue knead to form smooth and elastic dough. Cover and leave to rest for 1 hour 15 minutes.

2. Transfer the dough onto working surface. Slightly knead to remove excess air bubbles. Divide the dough into 3 portions. Shape into balls and leave to rest for 10 minutes.

3. Roll out the dough into rectangle. Roll like swiss roll and place inside the loaf pan. Repeat the same for the other 2 portions. Leave to rest for 45 minutes.

4. Bake in preheated oven at 150C for 30 minutes. Remove from pan and cool on wire rack.

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Red Yeast Rice Loaf Bread(红鞠面包)/ Sponge Dough Method

After used up the 2 portions of sponge dough for the red yeast rice mantou here the last sponge dough end up- red yeast loaf bread.
 
You can't really taste the existence of the red yeast rice as the amount I put is very little. I want my kids enjoy their sandwich without knowing special ingredient is added :D I really like the colour of my loaf. For those who like to have natural red colouring do find out from Peng’s Kitchen for the idea! She has another great idea!

Reference from Peng's Kitchen, Matcha Raisin Loaf

I’m using L23cm x W13cm x H8cm cake pan
Ingredients:
~ Sponge dough
120g all-purpose flour
1/4 tsp instant yeast
80g water
Pinch of salt (omit)

~ Main dough
(A)
75g overnight sponge dough, tear into small pieces (I used about 60g)
30g egg
120g water
15g red yeast rice
40g sugar
Pinch of salt
250g bread flour
1 tsp instant yeast
 
(B)
40g butter, softened
 
 
Methods:
~ Sponge dough

Mix all till form dough. Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. Thaw it for 10-15 minutes at room temperature before use. I prepare the sponge dough one night before. Tear into small pieces before use.

*if using active dry yeast do increase to 1/2 teaspoon. Add the yeast in warm water (not hot when touch) and leave for 5 minutes.
* This yields about 190g. Only 50g sponge dough is required. I divide into 3 portions, about 60g each. I keep the rest in fridge. Can be keep up to 3-5 days.

~ Main dough
1. Add all ingredients from (A) in sequence into kneading bowl. Knead till form dough. Add in the butter and knead until smooth and elastic. Cover and leave aside for 1 hour 15 minutes.
 
2. Slightly knead to remove air bubble. Divide into 3 portions (about 160g each). Leave to rest for 15 minutes.
 
3. Roll out into rectangle shape. Roll like Swiss roll and place inside the loaf pan. Repeat the same for the other 2 portions. Leave to prove for 45 minutes.
 

4. Bake in preheated oven at 150C for 30 minutes. Remove from pan and cool on wire rack.

Pandan Coconut Swiss Roll/ Chiffon Cake Method

 

I’m using my favourite swiss roll recipe from Carol for this Pandan Coconut Swiss Roll. I’m added coconut powder for more flavour. Since I have some piping jelly to clear I used it by adding some pandan colouring.

Adapted and slightly modified from Carol's green tea Swiss roll
Ingredient:(A)
4 yolks
20g castor sugar
30g vegetable oil
40g pandan juice
*from 5 pandan leaves and some water
50g cake flour
20g rice flour
20g coconut powder

(B)
4 whites
1 tsp lemon juice
50g castor sugar


~Filling
Piping jelly + pandan paste colouring

Method:
1. Whisk yolks and castor sugar till well combine.

2. Add in vegetable oil and mix well.

3. Whisk in the sifted flour and pandan juice in 2 batches alternatively.

4. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and lemon juice. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.

5. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

6. Pour the batter into lined Swiss roll pan (I'm using 30cm x 36cm). Smooth the surface with scraper. Give the pan some tap to remove big bubbles.

7. Bake in preheated oven at 180C for 14-15 minutes.
* I'm using steam bake method. Bake by placing a pan with hot water at the bottom of oven.

8. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).

9. Invert the cake and gently remove the baking paper. Turn the cake over. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface. Leave 1-2cm remain unspread.

10. Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.

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Red Yeast Rice Mantou(红鞠山东馒头)/ Sponge Dough Method

Red yeast rice (紅鞠米) is a bright reddish purple fermented rice. It is widely used as colour in food products, including pickled tofu, red rice vinegar, char siew, Peking Duck. It is also traditionally used in the production of several types of Chinese wine, Japanese sake, and Korean rice wine. It has pleasant taste to food and is commonly used in the cuisine of Fujian regions of China.

Recently my neighbour gave me a box of red yeast rice. At first I don't know what to do with it. After seek advice from her she told me she used to cook it with chicken and pork belly. For the 1st time I used it in pork dish. It tastes great! I love it!

After some surfing I get to know actually can be used in steamed buns. Without any hesitate I try it. I would say this is another one of my favourite steamed buns. Not only the bright red colour but also the scent of the red yeast rice.

1st batch

If you are looking for soft fluffy steamed bun this is not your type. This mantou has firm and chewy texture (扎实馒头). In order to achieve the firmer texture, extra flour is added after the first proving time. I had made this mantou twice! The 1st time I follow the recipe exactly. In order to find out the difference I divide the dough into 2 portions. One with the exact amount flour needed (as stated in recipe). In the second portion I used half of the amount flour. For the first portion it yields firmer texture. In conclusion, the more flour you add the firmer the texture will be. I actually prefer the second one, lesser flour. (^_^)



Right is firmer texture. Actually can't tell by looking at it ^o^

Sponge dough is used in this recipe. Although the amount used is small it able to increase the chewiness and flavour (彈性及風味) to the steamed buns.

 
After the 1st batch I make again. Mostly because I like it. Second I want to get better looking mantou. If you notice my 1st batch steamed buns skin is not smooth. At the shaping stage, I feel hard to shape the dough into perfect smooth round. Therefore in the second batch I shape them with mantou method (roll into Swiss roll and divide). I shaped some into dinner rolls too. Third I found that the mantou will taste better if more sugar added. Besides increase the sugar I steamed some with raisins as filling too. I actually enjoy the plain one. The fragrant of the red yeast rice is more obvious as I chew. ^^ The sweetness that I added make this mantou perfect for me.
 

Another point I like to highlight is the 2nd proving time. It tooks longer than the ordinary steamed buns-40 minutes (as written in recipe). For the ordinary steamed buns I used to prove around 15-20 minutes. Long proving time will cause big holes and sour to the buns. Do refer to my early post for the story. (^.^) Although this red yeast rice mantou prove longer time it doesn't raise much. I guess due to high amount of red yeast rice inside the dough.

Adapted and slightly modified for Carol's 红鞠山东馒头
Ingredients:

~ Sponge dough
120g all-purpose flour
1/4 tsp instant yeast
80g water
Pinch of salt (omit)

~ Main dough
(A)
110g water
20g light brown sugar (I used 70g castor sugar)
80g red yeast rice

50g sponge dough (I used 60g, tear into pieces)
250g all-purpose flour
50g low protein flour
1/2 tsp instant yeast

(B)
120g extra all-purpose flour. Add in after 1st proving. (I used 60g)
 
 
Methods: 

~Sponge Dough
Mix all till form dough. Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. Thaw it for 10-15 minutes at room temperature before use. I prepare the sponge dough one night before. Tear into small pieces before use.

*if using active dry yeast do increase to 1/2 teaspoon. Add the yeast in warm water (not hot when touch) and leave for 5 minutes.
* This yields about 190g. Only 50g sponge dough is required. I divide into 3 portions, about 60g each. I keep the rest in fridge. Can be keep up to 3-5 days.

~ Main Dough
1. Put all ingredients (A) in sequence into a kneading bowl. Knead the dough till smooth (I used stand mixer). Add 5-10g more water if the dough is dry.

2. Shape into ball, cover and rest for 1 1/2- 2 hours (mine 2 hours) till double or 2 1/2 bigger in size.

 

3. Divide the dough into 4 portions (about 140g each).
*I divide into 2 portions.

4. Gradually add in 30g flour from (B) into each portion (4 x 30g). Knead with hand till all well combine. The dough will become smooth again. Shape into round and place on greased paper.
*Since I cut down the amount of flour I used 30g for my each portion (about 280g each).
*I roll out the dough into rectangle shape. Roll like Swiss roll and divide into 5 portions. For the dinner rolls shaping refer here.

5. Place inside steamer and leave to rest for 40 minutes.

 

6. Steam from cold water with medium-low heat for 15 minutes. Serve!

I'm sending this recipe to Weekend Herb Blogging # 326 hosted by Haalo from Cook (almost) Anything

Easy Chocolate Cupcake

 

I read this recipe from Kitchen Flavours and know about this Avid Baker’s Challenge (ABC). Some called this silly-easy or even emergency cupcake. The methods are very easy and no baking skills required. But it produces incredible moist and soft cupcake!!! It tastes great although without the frosting. It keeps well and still stays moist the next 2 days. I hope you can see the texture from my photos.
 

I strongly recommend this cupcake. Try it!

Ingredient: yield 12 cupcakes
1 cup (4 ½ ounces) all-purpose flour
1/2 cup (1 ½ ounces) unsweetened cocoa powder
1 cup castor sugar (I used 150g)
½ teaspoon baking soda
¼ teaspoon salt
¾ cup hot water (I used milk, simmer and off the heat once about to boil)
½ cup vegetable oil
1 ½ teaspoon vanilla extract
1 large egg
 

Method :
1. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda and salt until well blended.

2. Pour in the hot milk/water, oil and vanilla. Crack the egg into the bowl and whisk until blended, about 1 minute.

3. Pour evenly into the lined muffin cups. Bake in pre-heated oven at 180C for 18 minutes or until a pick inserted in the center of one of the cupcakes comes out clean.

4. Leave to cool completely before frosting.

I’m submitting this post for this month’s Avid Baker’s Challenge hosted by Hanaa.

Spinach Rolls/ Straight Dough Method

Adding spinach is one way of adding green colour into dough. Here are my spinach mantou. Simply delicious especially have them with my favourite curry sauce or mushroom soup.

Are they look like snails to you ? ^o^

Reference from 阿芳的3杯面粉cookbook

‏Ingredient: yield about 12 pcs

2 cups all-purpose flour
1 cup low protein flour

1 tsp yeast
2 tsp baking powder
3 tbsp castor sugar

70g cooked spinach

180ml water

*Blend into purree

1 tbsp oil

Method:
1. Put all ingredients except oil into kneading bowl. Knead till all well incorporate. Add in oil and continue knead till form pliable dough.


2. Cover the dough and rest for 1 hour or double in size. Transfer the dough to working surface. Slightly knead to remove air bubbles. Shape into round and leave to rest for 10 minutes. 


3. Divide evenly into 6 portions. Shape as shown in the pictures. Put on greased paper. Place inside steamer and leave to rest for 15-20 minutes.

4. Steam from cold water with medium low heat. Once water boiled steam further 8 minutes. Serve! 

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Super Easy and Super Soft, Moist Banana Muffin

 

We are lucky as we able to get variety of banana through the years. When you have some super ripe banana and don't know what to do please try out this super easy, soft and moist banana muffin. I'm sure everyone who ate it will like it!

 

I read this recipe from My Life who adapted from Carol's banana cake. Do hop in her blog for other great ideas on transform ripped banana into yummy desserts!

 

This portion only yields 6 muffins. Therefore I double the ingredients for more yummy muffins to feed my hungry family :)
 

I'm sending this recipe to Weekend Herb Blogging # 326 hosted by Haalo from Cook (almost) Anything

Adapted and slightly modified from Carol's banana cake(with vegetable oil)

Ingredient :
(A)
2 eggs
90g light brown sugar
90g vegetable oil
60g milk
1/8 tsp salt

(B)
200g cake flour
1tsp baking powder
1/4 tsp baking soda
260g medium banana (about 6pcs), mashed

(C)
Some almond flakes on top

Method:
1. Whisk the eggs and sugar till combine.

2. Add in vegetable oil, milk and salt. Whisk to combine.

3. Add in sifted cake flour, baking powder and baking soda. Whisk to combine. Make sure do not over mix.

4. Lastly add in the mashed banana and mix well.

5. Spoon the batter into lined muffin cups. Sprinkle almond flaks on top. Bake at 180C for 20-23 minutes. Cool on rack and serve!
 

 

 

Chocolate Swiss Roll with Whipped Cream/ Chiffon Cake Method

This is the first time I bake Swiss roll with Carol recipe. The result is very great! My hubby gives very good ranking for it :) I find that the cake is flexible when come to rolling stage. I'm wondering is it due to the rice flour?  

This time I use steam bake method. I bake the cake at the middle rack with a pan of hot water at the bottom of oven. By doing this the cake can stay moist. I know this tip from YouTube. It really makes the difference!

For Swiss roll lovers this recipe definitely worth to try!

Adapted and slightly modified from Carol's green tea Swiss roll
Ingredient:
(A)
4 yolks
20g castor sugar
30g vegetable oil
40g milk
50g cake flour
20g rice flour
1 tbsp cocoa powder
 
(B)
4 whites
1 tsp lemon juice
50g castor sugar
 
 
~Filling
Whipped cream

Method:
1. Whisk yolks and castor sugar till well combine.

2. Add in vegetable oil and mix well.

3. Whisk in the sifted flour and milk in 2 batches alternatively.

4. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and lemon juice. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.

5. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

6. Pour the batter into lined Swiss roll pan (I'm using 30cm x 36cm). Smooth the surface with scraper. Give the pan some tap to remove big bubbles.

7. Bake in preheated oven at 180C for 14-15 minutes.
* I'm using steam bake method. Bake by placing a pan with hot water at the bottom of oven.

8. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).

9. Invert the cake and gently remove the baking paper. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface. Leave 1-2cm remain unspread.

10. Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.