temporary closure of this blog

dear friends and visitors.....due to the hectic schedule and maintaining the kids, I will temporarily stop posting to this blog. Instead, I will just concentrate on the earlier blog qistcupcakes.blogspot.com only. Sometimes, we need to prioritize our life though it is taken with a pinch of salt.

Japanese Style Bread with raisin and cheese

                                                                                                                                                                            Ingredients of Tangzhong                                                   50gm/ 1/3 cup bread flour

250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)

Ingredients of bread:

• 350gm/ 2½ cups bread flour
• 55gm/3tbsp+2tsp caster sugar
• 5gm/1tsp salt
• 56gm egg (equals to 1 large egg)
• 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
• 125ml/ ½cup milk

120gm tangzhong (use half of the tangzhong you make from above)

5 to 6gm/2 tsp instant yeast

30gm/3tbsp butter (cut into small pieces, softened at room temperature)

Fillings:

Raisin

cheese, to taste

Method of making tangzhong:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
4. Method of making bread:
   1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead.
   2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C.
   3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
   4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom. Flatten the dough with your rolling pin. Then roll once again. The seals face down.
   5. Arrange the rolled-up dough in a greased or non-stick loaf tin . Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
   6. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.                   (Adapted from Christine's Recipe)

It's pumpkin day...and It'sPumpkin Cheese Cake..

Spiced Pumpkin Cheesecake

Ingredients

For the crust:
5 oz. graham crackers, broken into large pieces
3 tbsp. sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
6 tbsp. unsalted butter, melted
For the filling:
1 1/3 cups (10 1/3 oz.) sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
¼ tsp. ground allspice
½ tsp. salt
1 (15 oz.) can pumpkin puree
3 (8 oz.) packages cream cheese, at room temperature
1 tbsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
5 large eggs, at room temperature
1 cup heavy cream
For the candied pecans:
½ cup pecan halves, coarsely chopped (i use walnut)
1 tbsp. unsalted butter
2 tbsp. sugar

Directions

   Preheat the oven to 325˚ F and place an oven rack in the lower-middle position.  Wrap the outside of a 9-inch springform pan tightly with two pieces of foil.  Spray the inside of the pan lightly with cooking spray.  To make the crust, combine the graham crackers, sugar, and spices in the bowl of a food processor.  Pulse to process until evenly and finely ground.  Add the melted butter to the bowl and pulse again until the crumbs are evenly moistened.  Transfer the crumbs to the prepared springform pan and press firmly into an even layer on the bottom of the pan.  (I like to use the bottom of a ramekin or measuring cup to do this.)  Bake until fragrant and browned at the edges, about 15 minutes.  Transfer to a wire rack and let cool 30 minutes.  Set the pan inside a larger roasting pan.

· Bring about 4 quarts of water to a boil; maintain at a simmer.  To make the filling, combine the sugar, spices and salt in a small bowl; whisk to blend and set aside. Line a work surface with a triple layer of towels.  Spread the pumpkin on the towels and cover with a second triple layer of towels.  Press firmly until the towels are saturated with excess liquid.

·  In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and softened, about 1 minute.  Add about a third of the sugar-spice mixture to the bowl and beat at medium-low speed until incorporated, about 1 minute.  Scrape the sides of the bowl as needed and repeat, adding the remaining sugar mixture in two additions.  Add the pumpkin puree, vanilla and lemon juice; beat at medium speed until blended, about 45 seconds.  Add 3 of the eggs and mix on medium-low until incorporated; repeat with the remaining two eggs.  Add the heavy cream and beat at low speed until combined, about 45 seconds.  Use a rubber spatula to give the mixture a final stir by hand.

  Pour the filling into the springform pan, over the crust. Smooth the top.  Pour enough simmering water into the roasting pan to come halfway up the sides of the springform pan.  Bake until the cake is slightly wobbly when the pan is shaken and the center reads 150˚ F on an instant-read thermometer, about 90 minutes.  Transfer the roasting pan to a wire rack and cool until the water is just warm, about 45 minutes.  Remove the springform pan from the water bath, discard the foil, and run a paring knife around the edge of the pan to loosen the cake.  Cool until barely warm, about 3 hours.  Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to 3 days.

  To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.

   To serve, remove the sides of the springform pan.  Slide a thin metal spatula between the crust and the bottom of the pan to loosen.  Transfer to a serving platter.  Garnish with candied pecans as desired.  Let stand at room temperature 30 minutes before slicing and serving.  (Adapted from  annies eat)

Tortilla Bread

A very healthy  bread .... i  freeze them for my stock ..... Prepare for enchiladas and nachos too!                                                                                                                                                           Ingredients 2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)

1/2 teaspoon salt
1/4 cup vegetable shortening or 1/4 cup vegetable oil ( i use olive oil )
1 teaspoon baking powder
1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)

Directions:

Sift the flour, salt & baking powder into a large mixing bowl.

Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.

Add the milk or water, working the liquid into the dough until a sticky ball forms.

Wrap in plastic and let rest for at least 30 minutes.

Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.

Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.

Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas. By spicygrits

A big dream comes from donuts!

have u ever heard or watch a story about a tiny girl who has a big dream?....once i watched this story with my kids ...then their English teacher asks them to understand and summarize the story...A tiny girl who has a big dream. i did not  really remember the title of the story..but this story gives me an inspiration ......hahhahaa   do i ? Last 2 weeks my daughter qistina told me that she wants to be a group leader in her class project .....but she is only 9 years old and in Year 4, all her classmates are 10 years old...because of  her age and size, they did not trust her credibility....so she misses her chance. My daughter was born @ 2.2kg within 8months pregnancy..and her size at that time.... was only as big as a 2 kg Nescafe  bottle ..hahhaaa. when she was 2 years old while watching naruto, she told her granny  " eventhough naruto is small but he is great"! ....hahaha...but today she is still 'small' compared with her friends size....

Beef lasagna

Ingredient
500 g mince beef
2 cloves garlic, sliced thinly
2 onions, chopped
1 cm ginger (crushed)
1 tbsp  blended chili
2  bay leaf
1 tsp black pepper
1 can plum tomato (i just blend the fresh tomato)
1 tbsp curry powder
1 can button mushroom..slice(i don't have any stock..so i skip it heehe)
Lasagna sheet  and Sugar , salt(i use spaghetti ..)

White sauce40g butter
2 Tbsp plain flour
310ml milk
grated Parmesan cheese
White sauce: Melt butter in medium saucepan; add flour, stir over, until bubbling and grainy. Remove pan from heat, gradually stir in milk; stir over heat until mixture boils and thickens. Remove pan from heat; stir in cheese.
 

METHOD

Heat oil in large saucepan or casserole dish;  cook onions and garlic until translucent. Add beef and cook until brown.
Add tomato  and all the ingredient...lastly add some seasoning; bring to a boil.  cook abt 30 minutes.

In a 35cm x 25cm oven dish, alternately layer the meat sauce and pasta for 2 layers each. Then add half of the white sauce. Repeat the 2 layers of meat sauce and pasta finishing with pasta.

Top the pasta layer with the remaining white sauce and cheese.

Steamed Rice Cake

Ingredient
1 cup rice
2 cup rice flour
1 cup white sugar
1 1/4 cup water
1 tsp yeast
1 sachet eno

How to do?
1. Blend rice and water 
2. Add in sugar, rice flour and yeast. Continue  blend until mix well
3. Pour in airtight tupperware. Keep for 4 hours...
4. After 4 hours...add in eno and stir slowly.
5. Add in  colour  and keep for 5 minute.
6. Pour batter into cups mould till 90% full
7. Steam over rapidly boiling water for about 15 minutes.
8. Remove from mould and cool it on a wire rack.

Remarks:
Nice to eat with grated coconut /brown sugar
(Adapted from Watie, Penang)

Orange with Poppy seed Soft Muffin

1 Tsp ovallatte @ Mayonise
15gm poppy seeds ( i don't use this..hehhe no stock!)
1/4 tsp salt and ....1tsp baking powder *
10 gm powder milk*
150gm plain flour*(* combine the ingredient and sift)
125g brown sugar
125g butter
25gm ground almond 
2 eggs, lightly whisked
2 tsp finely shredded orange rind
60ml (1/4 cup) fresh orange juice
Icing sugar, to dust (optional)

Preheat oven to 180°C. Combine the poppy seeds and almond in a small bowl. Set aside.. .

Step 2

Combine butter, brown sugar and ovallate , beat until combine. Add in an eggs and beat again. In slow speed   add in flour mixture  and orange juice.

Step 3

Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centers comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

 (Adapted from dapur tanpa sempadan.blogspot.com)

Happy Birthday Hana

Simple celebration for hana's 4th birthday with teacher and friends at Learning Tree School. I just prepare some dadih, bake some muffin  chocolate chip  with m&m cookies and small meringue cookie for the goodies. Posing with class teacher ,Tcr Rakiah

 

Super Soft Slice Cheese Cake

Ingredient

• 5 slices of cheese
• 200ml of milk
• 70gm butter
• 4 egg yolks
• 70gm cake flour
• 1 tsp vanilla paste
• 65gm sugar
• 4 egg whites
• 
  

Method

• Place a greaseproof paper on the base of an 8-in pan and preheat oven to 170C.
• Break sliced cheese into smaller pieces and add to the milk in a small pot.
• Apply low heat to the milk and melt the cheese, making sure that there are no lumps.
• When cheese had melted, remove pot from fire, stir in the butter. Set aside.
• Whip egg whites in a clean bowl till foamy and add in the sugar. Continue to whip till stiff peaks form. Set aside.
• In another bowl, beat the egg yolks till light, pour in the milk/cheese/butter mixture and drop 1 tsp of vanilla extract into it. Stir till well blended.
• Sift in flour and fold into the mixture till batter is smooth.
• Fold in 1/3 of the whipped egg whites into the batter, once well blended, fold in remaining egg whites. Be careful not to deflate the egg whites. Final batter will be watery.
• Pour batter into 8-in tin and bake, baine marie, at 170C for 20mins and lower the temperature to 140C and bake it for further 50mins.
• Cool cake and chill before serving.

(Adapted from baking fiends.blogspot & onigiri@myresipi.com  

 

Homemade Mushroom Soup

"Nice served with  toasted bread..."
INGREDIENTS                          500g / 1lb 1oz mushrooms 90g / 3oz butter 2 medium onions, chopped 1 clove garlic, crushed 2 tablespoons plain flour 1 litre / 1.8 pints hot chicken stock (or vegetable stock for vegetarians) 1 bay leaf ½ cup / 4 tablespoons cream (i don't use...) Salt and freshly ground black pepper to taste     RECIPE INSTRUCTIONS STEP 1 Heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned. This should take five to six minutes. STEP 2 The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly. STEP 3 Sprinkle the flour over the mushrooms, mix well to combine. Stir in the flour and mix well, making sure all the mushrooms are well coated. STEP 4 Pour in the hot chicken stock and bring to the boil. Add the bay leaf and simmer for 10 minutes. Remove the bay leaf and leave the soup to cool for a few minutes. STEP 5 Place the soup in a food processor or if you have a hand blender this is much easier to use. Blend well till smooth, it may be necessary to do this in two batches. STEP 6 Rinse the saucepan and return to soup, season with salt and pepper and reheat until boiling. Stir in the cream.....   (Adapted recipe from sue mason)