Thursday, September 25, 2008

Don't get bored with bread

Since the first day of school,I have to prepare lunch for the kids everyday.Now they are bored with the sandwiches that I prepared.So I have to seek for new idea to make the sandwiches more interesting.To make the sandwiches look appetizing I add the cocoa powder into the bread.I love to bake anything that add with coloring.So if you like to make the bread more colorful just add some food coloring into the bread dough.
This is the recipe of the day.

(White bread)Part 1
300g All purpose flour,sifted
120ml cold water
1 tsp Instant yeast

1/4tsp Salt
25g Castor sugar
30g Butter or Shortening

(Chocolate bread) Part 1
300g All purpose flour,sifted
120ml Cold water
1 tsp Instant yeast

Part 2
1/4tsp Salt

25g Castor sugar
30g Cocoa Powder(Sifted)
30g Butter or Shortening

(1)Knead Part 1 (two separate bowl)to form a dough called the sponge and let ferment in the bowl for 3-4 hours.

(2)Add Part 2 to the sponge and remix until a dough is formed.

(3)After few minutes of kneading add the shortening and knead until the a smooth dough is formed.

(4)Shape the dough and mould into the loaf pan.

(5)Cover dough with a piece of damp towel until double in bulk for about 45 minutes and bake at 360F for 35-40 minutes.

Sunday, September 21, 2008

Multicolored Kuih

My new creation of Layer cake.Unliked any Kuih Lapis you've ever tasted.This cake not only can be eaten throughout the day but also perfect for holiday parties too.The cake combines with three layers which featuring colorful of Pandan Leaves(screwpines),Taro and Cassava.All the layers need to be steamed till cooked in a steamer.The steaming process is same as the Kuih lapis.The base and texture are built of rice flour and corn flour which play a very important part in giving the cake a distinctive soft and yet firm texture.Like most Malay traditonal cake,it is flavouring with coconut milk.This bite sized version of Multicolored Kuih are one of my kids favourite.

These are the grated yam and cassava I used

Here is the recipe

For Tapioca layer
200g grated tapioca
40g tapioca flour
125ml coconut milk

90g castor sugar
175ml water
1/8 salt

For Taro layer
150g taro paste
40g rice flour
30g tapioca flour
100ml concentrated coconut milk,50ml water
50ml water

70g castor sugar
125ml water
1/8 tsp salt
For pandan layer

Green Pandan Layer
50g tapioca flour
50g rice flour
1 egg
100ml coconut milk

80g castor sugar
1/4 tsp salt
200ml pandan juice
200ml water

Tapioca layer
1.Combine tapioca flour and coconut milk.
2.Strain and add in grated tapioca.set aside
3.Bring ingredients B to a boil.
4.Pour into no(2),mix well before pouring on the bottom of the cake pan(with a layer of banana leaf).
5.Steam for 4 minutes.

Taro layer
1.Combine rice flour,tapioca flour,coconut milk and water.Strain mixture.
2.Cook D till boiling point.
3.Pour mixture into no (1)mix well and set aside.
4.Pour into tapioca layer and steam for 4 minutes or till firm.

Pandan layer
1.Combine E and strain.Set aside.
2.Bring F to a boil.
3.Mix into (1)
4.Pour on top of the taro layer.
5.Lastly,steam for 20-25 minutes.
Cool for 4 hours before slice into pieces.

Thursday, September 18, 2008

Almond Puffs

Puff pastry not only can be used for pies or tart but it also can be used for savory dishes and as type of cookies too.You can always used top or filled them with sugar,almonds,cheddar,caramel or jam.

I used my own puff pastry which I made several days ahead and store in the freeze before I use it.If you don't have the time to make your own homemade puff pastry,you can buy it in the supermarket but sure enough the one I made can achieve similar crispiness as well.In this recipe all you need is 1 rectangular section of puff pastry,some good quality Almond Flakes and some coarse sugar for topping.
As you can see the Almond Flakes that I used is not perfectly sliced where you can tell this is not a good quality one.Although the appearance doesn't look quite presentable but it's still taste good.If you are using your own made puff pastry then it's only takes 10-15 minutes to bake.Frozen puff pastry from supermarket takes a bit longer about 20-25minutes but you still need to keep an eye on it from burning because Almond Flakes can burn easily. Almond puffs can look very elegant and pretty and surprisingly easy to make too.

Sunday, September 14, 2008

Special award

Today,I received a special email from one of my blogger friend.When I open the email I was thrilled and can't believe that I still can get an blogger award.I don't know what to say but what can I say is I am very very happy today.Thank you Nazarina to pass this award to me.I just wanted to say a big thank you for your support and you are totally amazing.