Hot Cross Buns

After baking the wholemeal buns a couple of times, I realized that I like to use this recipe very much. Mainly because the dough is really easy to handle. So I decided to use this recipe for making Hot Cross Buns.  
Recipe for Hot Cross Buns.
Makes 27 mini buns

Ingredients:

A)
400g Bread flour
6g Instant yeast
115g eggs 120g milk
(I totalled the liquid to 235g = eggs + milk )

B)

130g Bread flour
1 tsp Cinnamon powder
1/8 tsp Ginger powder
1/8 tsp Nutmeg powder
60g Brown sugar
1/4 tsp Fine salt
50g water (use the water from soaking the raisins and orange peels)
60g LIV unsalted butter, room temperature

C)
70g Raisins
80g Homemade Orange peels, cut into small pieces (refer to recipe here)
-> soak them in water to soften.

D)
Topping
60g Plain flour
1 tbsp Oil
60ml Water

Method:
1. Mix all ingredients (A) in a mixing bowl and knead to form a dough.
2. Cover with cling wrap or cloth, and leave to prove until double size (I left it in the fridge overnight.)
3. Add in ingredients (B) in a mixing bowl, tear dough (A) into small pieces and add into mixing bowl. Knead to form a smooth dough. 
4. Add in butter continue to knead till dough is smooth and elastic.
5. Add in drained ingredients (C) and mix thoroughly. 
6. Cling wrap and let it proof for 1 hour. 
7.Divide the dough into 40g each, roll into ball, and place it on a baking tray. Leave it to proof for another 45mins.

8. Preheat oven to 180C. 
9. Mix the topping together. Then put it in a small plastic. Cut the tip. Pipe a cross into the buns. 

10. Bake the buns for 13mins. Let it cool before serving.

Launching my first Workshop with Lessons Go Where

I'm pleased to announce that I've collaborate with Lessons Go Where to launch a Blogger Chef Workshop - Butter Cakes. Exclusively to Lessons Go Where, I'll be sharing on the creaming and rub-in method to produce a marble butter cake and chocolate chips muffins. If you are new to baking, join us for this workshop.

Date: 27 April 2014
Time: 2 - 4pm
Venue: Chantilly Culinary Studio


Sign up now before it's full! See you there!

More about Lessons Go Where, adapted from Lessons Go Where Website.
LessonsGoWhere.com.sg (LGW) is Singapore’s first online marketplace for FUN lessons!

They aim to provide users with a one-stop online location to select and book, as well as compare and review the widest selection of recreational lessons in Singapore, across all areas of interest and different vendors.

Shop for your favourite lessons right now in Baking, Cooking, Music, Sports and Exotic lessons! They're constantly bringing in more lessons and you never know what you’ll find!

Five Thousand Dollars Starter Dough Bread

This post is sponsored by Liv butter. Try Liv today!
Liv Butter - Salted & Unsalted-001
I saw so many posts on the Five-Thousand-Dollars-Starter-Breads. I was so curious why it was named 5K, so I decided to ask one of the baker. She pointed me to a blog post, and from there, I understand why it was named 5K bread. Many bloggers have also started baking this bread. Out of curiously, I decided to give it a try. For my last proofing, I went out and left it to proof for about two hours. By the time I came back, the dough was over the brim of the bread container.

The bread loaf was really soft and spongy after baking. I didn't find anything really special about this bread recipe though it stayed soft even after two days. Perhaps, I shall try baking buns like what Edith did. Otherwise, I thought the previous buns which I baked was actually nicer (because it was wholemeal compared to this white bread)!

Recipe for Five Thousand Dollars Starter Dough Bread, adapted from Cuisine Paradise and Victoria Bakes.
(Makes a bread loaf)

Ingredients:
Starter Dough:
105g Bread Flour
45g Plain Flour
13g Caster Sugar
4g Instant Dry Yeast
120g Water, room temperature

Main Dough:
105g Bread Flour
45g Plain Flour
42g Caster Sugar
3/4tsp Sea Salt
45g Lightly Beaten Egg
22g Water, room temperature
35g LIV Unsalted Butter, soften


Method:

  1. Mix all starter dough ingredients together and allow it to sit in a warm environment to rise till it looks like “honeycomb” (approximately 1hr).
  2. Mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. Then incorporate butter and knead till it is shiny and pliable.
  3. Allow dough to rise till it doubles in size (approximately 45-60mins).
  4. After dough has risen, punch dough down and WITHOUT RESTING dough, divide it into 3 equal portions, and make it into plaits.
  5. Place the plaited dough into an oiled loaf pan and allowed to rise (approximately 1hr).
  6. Brush it the top with milk.
  7. Bake in preheated oven of 180 degrees C on lowest rack for 25 mins.
  8. Once baked, immediately remove from the pan and let it cool completely before slicing.

Wholemeal Vanilla Butter Buns

This post is sponsored by Liv butter. Try Liv today!
Liv Butter - Salted & Unsalted-001
My spouse was down with stomach flu for a whole week. His fever refused to subside, fluctuated more than the share market. So finally, I decided to take a day off from work today and took care of his needs. I also took this opportunity to bake bread for breakfast tomorrow. I haven't baked breads for almost half a year! I was getting desperate now.

I decided to try Sonia's Micro butter buns (Wei Bo buns) 微波面包. It looked so shinning good and I can't resist it. Her instructions were also very clear and easy. I adapted from hers and the originator. Here is my version - Wholemeal Vanilla Butter Buns.
buns_wholemealvanilla03
Recipe for Wholemeal Vanilla Butter Buns, adapted from Sonia & SiewHwei's Kitchen.
Makes 23 buns

Ingredients:
A)
400g Bread flour
6g Instant yeast
115g eggs ( 2 A size eggs)
120g milk
2 tsps Vanilla extract (homemade)
(I totalled the liquid to 135g = eggs + milk + vanilla extract)

B)
130g Wholemeal flour
80g Brown sugar
1/4 tsp Fine salt
50g water
60g LIV unsalted butter, room temperature

Egg wash-1 egg + 1tbsp milk

Method:

1. Mix all ingredients (A) in a mixing bowl and knead to form a dough.
2. Cover with cling wrap or cloth, and leave to prove until double size (I left it for 1 hour).
3. Add in ingredients (B) in a mixing bowl, tear dough (A) into small pieces and add into mixing bowl. Knead to form a smooth dough. (I accidentally threw in everything including butter, and it works too!)
4. Add in butter continue to knead till dough is smooth and elastic.
5. Divide the dough into 40g each, roll into ball, repeat the rest till finished.
6. Take a ball (start from the first ball), roll out into long rectangle shape, then roll in tightly like a swiss roll, keep aside to rest, repeat the rest till finished.
7. Take a swiss roll dough (start from the first swiss roll dough), roll out into long rectangle shape, then roll in tightly like a swiss roll.
8. Arrange the doughs into a baking tray, leave to prove for 50mins.
buns_wholemealvanilla01
    9. Brush with egg wash, bake at a pre-heated oven at 170C for 13-15mins or until golden brown.
    buns_wholemealvanilla02buns_wholemealvanilla04

    Red Velvet Ombre Cake

    My younger sister turned 40 years old last month. She decided to have a birthday bash for family members and some very close friends. She requested for a birthday cake which can serve up to 30 people. We discussed for quite a while, and I couldn't think of any good cake which I baked, that can serve her guests. Most of the cakes were meant for "internal" consumption. I baked my mum's 70th birthday cake, but decided the size was too big for her guests. Furthermore, she wasn't a big fan of blackforest cake. My initial proposal was to bake Tiramisu, since her birthday lunch was to be held in an Italian restaurant. Then I changed my mind because I didn't have most of the ingredients.

    Finally, two days before her birthday party, I decided to bake her a (surprise) Red Velvet Cake. I know she loves my Red Velvet Cake and Chocolate Cupcakes. Instead of just frosting it normally, I decided to make an ombre rose frosting for her.

    "Ombre refers to colors that blend into each other, often from dark to light." - Kind Arthur Flour. I'm very often awe by beautiful colours of ombre cakes and rainbow cakes. I've finally pick up the courage to try this ombre frosting. The Red Velvet Cake turned out to be really good. Her guests were very impressed with the beautiful frosting, and the great tasting cake I made. My sister was also very pleased and delighted. I was so happy to have made the right last minute decision.
    cake_RVOC05
    Recipe for Red Velvet Ombre Cake, recreated from Joy of Baking and previous post.
    Makes a 4-layered 9" round cake 


    Red Velvet Cake
    Ingredients:
    500g Cake flour, sifted
    1 tsp Fine salt 

    30g Dutch-processed cocoa powder
    227g Liv unsalted butter, at room temperature
    280g Caster sugar
    4 large Eggs
    2 tsps Vanilla extract
    480g Buttermilk (480g whole milk + 2 tsps fresh lemon juice)
    2 tsp Liquid red food coloring
    2 tsp White distilled vinegar
    2 tsp Baking soda

    Method:




  1. Grease two 9" round cake pans and line the bottoms of the pans with parchment paper. Set aside.
  2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
  3. In bowl of your electric mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes).
  4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  5. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  6. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 
  7. Working quickly, divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula or the back of a spoon. 
  8. Bake in the preheated fan oven of 160C for approximately 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 
  9. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight).


  10. Cream Cheese Frosting (adapted from Martha Stewart)
    750g Cream Cheese
    500g Liv unsalted Butter, softened
    210g Icing sugar, sifted
    3 tsp Vanilla extract

    Method:
    1. With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.
    2. Reduce speed to low. Add sugar, in three batches, then add vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Before using, bring to room temperature and beat on low speed until smooth again.

    To assemble:

    1. Slice both the cakes into 2 layers, making a total of 4 layers.
    2. Place one layer on the cake board, spread with cream cheese frosting.
    3. Repeat for 2nd, 3rd and 4th layer.
    4. Then crumb coat the whole cake, ie. frost the cake all over with cream cheese frosting.
    5. cake_RVOC01
    6. Refrigerate it for at least 30mins.
    7. Meanwhile, take about 100g (or 120g) of the cream cheese, mix with your desired colour. In my case, it's pink. I used a toothpick, insert into my Wilton gel colour lightly, then stir it into my bowl of cream cheese.
    8. Using a nozzle tip #21, pipe a flower at the side of the cake, starting at the bottom. Filling up gaps as you piped.
    9. cake_RVOC02
    10. When completed 1st layer, with the remaining cream cheese, add in slightly more colour, adding more cream cheese as desired.
    11. Continue piping the second layer.
    12. Repeat #8 & #9 for the 3rd layer flowers.
    13. Then using the remaining colour of the cream cheese, add in more cream cheese, and add in red colour. Mix well.
    14. Using nozzle #1M. Pipe roses all round the top. Filling up gaps as you go.
    15. cake_RVOC03
    16. Chill it before serving.
    cake_RVOC04 cake_RVOC06
    I'm submitting this post to Aspiring Bakers #40: Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatch.

    Lavender Chiffon Cake

    chiffon_lavender03
    Still on my chiffon baking frenzy, I decided on a nice flavour - Lavender. Lavender was very mild and a very subtle zesty taste from the lemon zest. I like the flavour very much, not too overwhelmed. If too much lavender, then it might seemed like lotion taste. Try this, I'm sure you'll like it too.
    chiffon_lavender02
    Recipe for Lavender Chiffon Cake
    (Makes a 8" tube pan)

    Ingredients:
    5 Egg yolks
    20g Caster sugar
    90g Whole milk
    50g Cooking oil
    1/4tsp Salt
    1 tsp Dried Lavender
    Zest from one Lemon
    120g Self-raising flour

    5 Egg whites
    70 Caster sugar
    1 tsp Corn flour

    Method:

    1. In a heatproof bowl, microwave dried lavender with milk for about 20secs at high heat. This is to bring out the fragrance of the lavender. Leave aside.
    2. Mix egg yolks with sugar till light yellow.
    3. Add in salt, lavender with milk and cooking oil. Mix well.
    4. Sift in self-raising flour and mix well.
    5. In a separate clean bowl, beat egg whites till foamy.
    6. Mix in corn flour into caster sugar. Gradually add in the sugar into the egg whites till soft peaks.
    7. Take one-third of the egg whites and fold into the egg yolk batter.
    8. Continue to fold in the egg whites into the egg yolk batter in two batches.
    9. Pour the batter into the prepared tube pan. Bang it hard onto the table top.
    10. Bake at preheated oven of 180C for 45mins.
    11. Remove from the oven and invert the cake until completely cooled.
    12. Cut and served. Can be served chilled.
    chiffon_lavender01 chiffon_lavender04

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