Coconut Yeast Scones

又有好吃的 !

British can't do without

Our group of chompers' infinite love for scones propelled me to strive for a perfect recipe that pleases everyone. Percentage of baking powder is very high in this wondrous pastry and some after eating them may get slight rashes the next day or a bitter lingering taste. However, without this raising agent , scones aren't going any further than a sight of a large stiff flat pancake.  We like the scones to be puffy high and a tender softness centre. 

Traditional bakers added yeast in this pastry. Likewise I did the same and adjusted my recipe. I reduced two teaspoons of baking powder and subsitituted with 2 tsps instant yeast. The baking soda is also omitted. To bring out a tropical-sun-lazying-by-beach flavour , coconut cream and rum are added to the dough. Golden raisins and candied gingers were soaked in Gin many days ahead till they are plump and soft. Make a tub of these beautifully-aged dried fruits ever ready available in the pantry, sprinkle a cup into any batter and there you get a flavoursome cake or muffins to everyone's delight. 

The method of preparation is similar to  that of Yorkshire Fat Rascals. Another fun recipe for beginners in baking. Since yeast is been used, the dough need to be proofed till double in a very light warm oven. Having to proof dough turned friends away from bread making. As I always tell them, "go grab a coffee and read the day's newspaper ". Next important pointer : knead out the air with hands before patting it flat on a lightly dusted pastry board. Use a large round cookie cutter to shape it and do not toss anymore flour on them. Handle them with lightly dusted hands. Leave them to proof for 10 mins before baking. Glaze the top with beaten egg - two coats.

let's go for coffee-break

Ingredients List:

300g plain flour
20g sugar
70g salted butter chilled
2 tsp instant yeast
1 tsp baking powder

100g milk
100g coconut cream
1 cup golden raisins mixed with candied ginger
1/2 tbsp Malibu rum 
1 egg for glazing

food quote:   I am not a glutton - I am an explorer of food.

― Erma Bombeck

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Kueh Splendour 9: Apam Balik Durian

又有口福

Durian stalls are sprouting every corner in the heartlands' marketplace since month of May. Its distinctive sweet fragrance yet strong and penetrating smell lingers in the air and there is no way any non-durian lovers can avoid during the season. It's a tragic and sad to see them exhibiting negative appreciation while the rest of us are digging fingers into the custard-like flesh of the seeds. Musang King, a popular cultivar with bright yellow flesh and its highly potent taste has a hefty price tag to it. While enjoying the smooth and almost seedless one ($14 per kg) at the stall, I was also waiting for the inperfect ones to be sold at a song $5 per pack which I planned to stir into the apom balik batter. Returned home happily with a $5 pack in bag; and the next day , Yuliana and I had a great time dishing out these petite apoms to others' delights.

Step one, get hold of a medium size mixing bowl, sieve the flour, add in the salt, sugar, yeast and baking powder. Get a whisk and swirl them a few strokes for a even blend. In a small cooking pot, melt the crushed gula melaka and three knotted pandan leaves over low fire. Always sieve gula melaka syrup to remove the unknown inedibles and set aside to cool.  

Get both hands into disposable gloves to remove durian seeds. Avoid direct contact with the durian pulp. The durian smell stubbornly clings to the skin for at least two days and isn't aromatic as I described above. Combine water with durian pulp and gives it a quick blend. Lastly, combine the gula melaka syrup and durian pulp blend with the dry ingredients in mixing bowl. Using a whisk helps to achieve a smooth texture faster.

 

Heat up a frying pan or apam pan and lightly grease the surface. Fill two thirds with the batter and cook over medium low fire. Once the surface of the batter is dry, use satay stick to loosen edges and flip it to form semi-circle.

Ingredients List

150g top flour

3/4 tsp baking powder

1/8 tsp instant yeast

1/8 tsp salt

pinch of sugar

100g gula melaka

3 pandan leaves

1 1/2  eggs - 55g size

200g coconut cream

260g water

100g durian pulp

fun quote:  心旷神怡，事事顺利 xīn kuàng shén yí, shì shì shùn lì - a merry heart goes all the way.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

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Light Sourdough Multigrain Bread

Ingredients List:

3-days Sourdough:

150g bread flour
1 tsp instant yeast
160g water
a pinch sugar

Main Dough:

150g baguette flour
150g bread flour
1 1/2 tsp instant yeast
3/4 tsp seasalt
20g brown sugar
140g water
20g olive oil
20g Malibu rum

1/2 tsp crushed fennel

1/2 caraway seeds

1/4 tsp white pepper

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Korean Bbang with Homemade Azuki Bean Paste n Japanese Chestnut

Contributed by : Yuliana

The many hours of toil in cooking the azuki beans paste is eventful now that Yuliana conquered another popular korean street food in her kitchen this afternoon...d making of bbang. With the guidance from AerisLee, these dreamy beautiful buns are going to make the rest of us drool till thursday for another bak chang making. She had also wrapped the red bean paste with japanese chestnut and that made them even more delectable. These bbangs are staying fresh in the freezer till we devour them. Wait for us !!!

proofing

bake me

be patient, I'll be out soon

gorgeous me

Recipe @ AerisKitchen
Homemade Azuki Bean Paste Recipe

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Butterscotch Brioche for Beginners

大家吃的开开心心

Dear bread lovers, join me over the next few months on a bread making odyssey and we shall kick off with these tiny chewy broiches soused with a velvety butterscotch sauce (from bottle). They existed on Earth for a short afternoon. I baked them from a recipe found on a yeast box (SAF). The recipe using a straight method is great for beginners who wants to bake some tea delights in the fastest possible time. 

This technique buns always a disappointment in its life span, hardly can retain its moisture for a day. By the next day, the texture turn into that of a dampened packing carton box. Fortunately I found takers who loved chewing this batch immediate from oven. I squeezed lots of the sauce on them when taken out of the oven piping hot . The takers were over the moon to eat them. I suppose the delicious sauce camouflaged the flaws of this fast bread making method. After this fun-loving session playing with dough and the interest is still fluttering in your heart, hop over to my other bread posts with dough starters and be enlightened. A myriad list of these real bread is ecstatic and the baking goes on and on...Try the Asian Hot Cross Buns next.

Recipe from SAF Instant 

250g plain flour

11g - 1 sachet SAF-instant yeast 

1 teaspoon seasalt

6 teaspoons sugar

7 teaspoons milk

2 eggs

50g soft unsalted butter

egg wash - 1 egg plus 1 tbsp water

• All ingredients at room temperature
• Mix the flour, yeast, salt, sugar together
• Then mix in the milk and eggs.
• Gradually add in the butter.
• Knead the dough for 15 mins.
• Let the dough double in size about an hour.
• Punch down the dough and shape accordingly.
• Proof again the shaped dough till double.
• Preheat oven 200 degrees centigrade 15 mins.
• Brush the buns with eggwash.
• Bake for about 20 mins 180 degrees or till light golden.

Bible Quote: Psalm 104:15  wine that gladdens human hearts, oil to make their faces shine, and bread that sustains their hearts. 
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

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Bread: 30% Rye Sourdough

大家吃的开开心心

Taste of Artisan

Bible quote:  Psalms 37:25  I was young and now I am old, yet I have never seen the righteous forsaken or their children begging bread.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

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