Apple Cider Drink

A trip to the States made me fell in love with Apple Cider drink. I discovered that the Americans like to have warm Apple Cider during Autumn season. When I was in Pike Marketplace during one of the Falls, I came upon a stall at the street selling Apple Cider. Since I had it before (in Singapore once), I decided to have a go at it again as I like Apple cinnamon combination. That one sip of th warm Apple Cider in the cold Autumn made me so happy! It was the nicest hot drink I ever had! It was so unforgettable!

Since then, whenever I am in US, I will look for homemade Apple Cider drink. And I usually like it hot. However, when I'm back home, Apple Cider is nowhere to be found. It is not readily available. And so, I decided to make it myself. The first attempt was made with ground cinnamon, and lemon slices. The oomph impact was not there. My second attempt was with much success with cinnamon stick and oranges. The richness and thickness of the apples was really nice. Nothing beats a homemade apple cider!

Recipe for Apple Cider, adapted from Sally Baking Addiction.
(Makes approx 3 litres)

Ingredients:

4 medium Oranges, zest the skin separately
11 medium Apples (I use royal gala)
1 Cinnamon stick
6 pcs Cloves

Method:
1. Wash the apples, cut into quarters, and place in the pot. Zest the orange, and add the zest to the pot. Slice the orange and add in. Add the cinnamon stick and cloves. Add enough water to cover the fruit.


2. Turn on high heat and let it boil. Once boiled, turn to low heat and simmer for 30mins. 
3. The fruit will be very soft. Use a potato masher to mash the fruit and release its liquids. Allow the cider to cook on low for 15 mins more.

4. Let it cool down till desire temp. Very slowly strain the chunky liquid though a fine mesh sieve into a pitcher/bowl. You can discard the solids. Serve the cider warm. 

5. Leftover cider keeps well in the refrigerator for up to 5-7 days. Warm up before serving-- or drink it cold.
6. Make ahead tip: Cider can be frozen up to 3 months. Thaw in the refrigerator.

Note: 
1. As I like natural sweetness, I did not add any more sugar. You may add sugar to your likeness.
2. If you want to simmer longer or keep the fruits in, remove the orange pith to avoid getting the cider to become bitter.

Cinnamon Condensed Milk Butter Cake

Inspired by a cinnamon drink from Seoul Hotpot, I decided to add cinnamon to the condensed milk and swirl it. However, the batter for the cinnamon was too little to have a full taste. Glad that those who tried it said the cake is nice, and the cinnamon taste was good even though it was very little. 

Recipe for Cinnamon Swirl Condensed Milk Butter Cake, adapted from A Family Feast.
(Makes a 7"cake)

Ingredients:
160g Plain flour
3/4tsp Baking powder
1/2tsp Sea salt
226g Unsalted butter, room temperature
40g Caster sugar
3 Large eggs
175g Sweetened condensed milk
2 tsp Vanilla extract

10g Cinnamon powder

Method:

1. Preheat oven to 180C. Line your 7" cake pan with baking paper.
2. In a bowl, sift together the flour, baking powder and salt and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy – about 2 minutes. 
4. Add the eggs one at a time, mixing after each egg until well blended. 

5. Add sweetened condensed milk and vanilla to the butter mixture and mix until combined.

6. With the mixer on low, slowly add the dry mixture to the wet mixture (increasing the speed of the mixer as needed and scraping down the sides of the bowl as needed) until well combined.

7. Take some batter out and mix in cinnamon powder until well incorporated.

8. Pour the main batter into the prepared pan. Then randomly drop in the cinnamon batter. Swirl it with a skewer.
9. Bake for 50 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

10. Cool for 10 minutes, then turn the cake out onto a wire rack to cool completely.

Apple Cinnamon Custard Pie

When weekends come, I usually like to bake some desserts to bring over to my mum's place to share with my parents and family members after dinner. Sometimes, there will be request for birthday cakes. These few weeks were not as challenging as there was no requests. So then, it depends on my mood for desserts. Recently, I was quite hooked on watching Korean dramas, so I'll choose to bake easier desserts. :p *confession* This weekend, I decided to make an easy apple pie.

Recipe for Apple Cinnamon Custard Pie, modified from Alex's Irresistible Pastry.
(Makes a 9" pie)

Ingredients:
Shortcrust pastry
35g Icing sugar
75g Butter, softened
1 Egg yolk
130g Plain flour

Method:

1. Using a spatula, mix softened butter with icing sugar till light.
2. Add in egg yolk and mix well.
3. Stir in flour and mix till all incorporated.
4. Using a cling wrap, wrap the dough and refridgerate for at least 30mins.
5. Take out and roll between 2 sheets of plastic wrap to about 3mm to fit the 9"pie pan.
6. Chill in the fridge for about 20mins.
7. Meanwhile, preheat oven to 180C.
8. Line the pastry shell with parchment paper and baking beans.
9. Bake in the oven for 18mins, then remove the baking beans and continue baking for another 8 mins.
(My crust was a bit overcooked, therefore, it tasted bitter. The timing above has already been reduced to prevent overcooked.)

Filling
2 Green apples, sliced thinly (or any apple of your choice)
2 Eggs
100g Milk
30g Sugar
100g Whipping cream
1 tbsp flour
1 1/2 tsp Cinnamon powder (optional)

Method:

1. Mix the ingredients well (except apples) and strain into the pie shell.
2. Arrange the apples into the pie. Sprinkle with some cinnamon powder.

3. Bake at 180C for 25mins or until the custard set.
4. Refrigerate before serving.

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.

Baked French Toast

As it was coming to the end of a wonderful 2013, I decided to organise a New Year's Eve Potluck Breakfast for my colleagues in the same office floor. I thought it was a good way to end the year with a simple gathering and food. Food usually brings people together.

So after all of them have decided what to bring, I decided to do a Baked French Toast. I've seen this recipe for quite a while and was really interested to do it. When better to do it then this time? I watched the video, read the reviews and modified the recipe. It turned out to be really good. And I was glad my colleagues like them too! I love it myself, the top was crispy and crusty while the bottom was soft like beancurd. The taste was really great. Try it!

Recipe for Baked French Toast, adapted from Allrecipe.com.
(Makes a 9x13" baking dish, although I split into two pans)

Ingredients:
1 loaf Baguette, cut diagonally in 1 inch slices
7 Eggs
1 1/2 cups Milk
2 tsp Vanilla extract
1/2 tsp Ground cinnamon
60g Unsalted Liv butter (approximately 4 tbsp)
1/2 cups Brown sugar
2 tbsp Light corn syrup

Method:

1. Arrange the slices of bread in the bottom of the baking dish.
2. In a large bowl, beat together eggs, milk, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

3. The next morning, preheat fan oven to 160C. Bake the bread in the oven for 20 mins.
4. While the bread is almost done (before the 20mins), in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. 

5. Then remove the pan from the oven, pour over bread and continue baking for another 20mins.

6. Remove from oven and let it cool slightly before serving.

Happy 2014 everyone!

Honey Cinnamon Cookies

This post is sponsored by Liv butter. Try Liv today!

Christmas is round the corner. Ever since I started baking, I've been thinking what Christmas presents I should bake/make for my family and friends. As there are many people I wanted to give, I didn't want them to be too complicated. Even though I don't really like cookies, but I think cut-out cookies are really nice, especially when it's frosted. I have to admit, I'm not so diligent, nor am I a perfectionist. Hahaha... (did you hear excuses coming?)

With so many recipes online and from books and magazine, I finally decided on making Honey Cinnamon (Cutout) Cookies.

Recipe for Honey Cinnamon Cookies, modified from "Super Food Ideas", Dec2012/Jan2013 Issue.
(Makes approx. 46 cookies)

Ingredients:
250g LIV unsalted butter, chilled, cubed
3 cups Plain flour, sifted
3/4 cups Icing sugar, sifted
1 tsp Ground cinnamon
A pinch of Ground ginger
A pinch of Ground nutmeg
A pinch of Chili powder
1 Whole egg
2 tbsp Honey

Method:

1. Place butter, flour, powders and icing sugar into a large mixing bowl.
2. Rub in chilled butter until it resembles fine breadcrumbs. (You may use a food processor for this step if you have).

3. Add egg and honey. Stir until mixture comes together. (Continue to use food processor if you are using it.)
4. Turn onto a lightly floured surface. Knead gently until smooth. Divide mixture into half.

5. Shape into 2 discs. Wrap in plastic wrap. Refrigerate for 30 mins. (You can freeze the other half for up to one month. Thaw in the fridge overnight, stand at room temperature for 30 mins before continuing to cut out and bake.)
6. Preheat oven to 170C fan forced.
7. Roll 1 dough disc between 2 plastic sheets (or baking papers) until 5mm thick.

8. Using a cookie cutter of your choice, cut out the pattern from the dough. Re-rolling and cutting dough scraps.

9. Place on prepared baking trays, 1cm apart. Bake 1 tray at a time, for 13-14mins or until pale golden.

10. Transfer to a wire rack to cool completely.
11. Wrap it individually and give it as present.

Also to  'Baby Sumo's Christmas Recipes Collection 2013' hosted by Baby Sumo of  Eat Your Heart Out.
Wish everyone a Merry Christmas and a Happy 2014!

Banana Cinnamon Cake

On my previous post, I mentioned about too much fruits at home, especially when my spouse was out for his business trip. Knowing that he was coming back on Friday, I thought I'd better quickly finished up some of the fruits, else he will start nagging why I didn't feed the children the fruits.

With some ripen bananas, I decided on baking a Banana Cake. Somehow, I just felt like adding cinnamon to it. The cinnamon overwhelmed the banana a little. Will try this again next time with lesser cinnamon, and maybe add some nutmeg or so.

Recipe for Banana Cinnamon Cake, adapted from Nigella.
(Makes a 9" square cake. Can use a 8" round cake pan to be taller.)

Ingredients:
100g LIV Unsalted butter, soften
80g Caster sugar
¼ tsp Salt
2 Whole eggs, room temperature
1 lemon zest (I omitted this)
1 tablespoon rum (optional)
400g Bananas (overipe - mashed. I used only 330g (4 med) and it was a bit dry)
1 tbsp Lemon juice
300g Plain flour
¼ tsp Cinnamon powder (optional) (I used ½ tsp and I think it overwhelmed the banana)
2 ½ tsp Baking powder
4 tbsp Whole milk (optional)

Method:

1. In a mixing bowl, cream butter and sugar together.
2. Add the eggs and mix well. Add the lemon zest, if using.
3. Add the bananas, rum and the lemon juice. Once the bananas are mixed in, you might notice the mix looks curdled. Don't worry, just continue mixing.
4. Sift flour, cinnamon powder and baking powder together. Add to the egg-flour-banana mix and combine. If the dough/batter seems too heavy, add milk. (If you don't have enough bananas like me, the batter will be very thick. Add more milk to make it smoother.) 
5. Butter the tin and pour the batter in.
6. Bake it at preheated fan oven of 160°C for 45mins or when it turned brown and a skewer inserted in the centre comes out clean.

Note:

• This is a simple, but yet delicious cake.
• There must sufficient bananas to make it moist, even though the cake was light and fluffy.
• Original recipe includes 100g raisins soaked in rum and 150g nuts which you may want to add. 
• If you use a smaller pan, bake it for 60mins.

Mini Cinnamon Buns

This post is sponsored by Liv butter. Try Liv today!

Lately, I was quite into cinnamon buns. I felt that I've not found the perfect recipe for cinnamon buns yet. So I tried recipe which I thought could be good. They are good, but I just felt, it's still not there yet, for me. So, it happened that I found this Ninety Minute Cinnamon Rolls which I told myself I had to try.

In the beginning, the dough was not quite easy to handle. However, after resting it, it was easier. I was able to roll it out to the size I wanted. I made many minis and it tasted fantastic. Well, as the name says - 90mins, I used double the time to make my cinnamon rolls. I will make this again, it didn't take as much time as the rest of the cinnamon rolls I made...at least for now.

Recipe for "Ninety Minute" Mini Cinnamon Rolls, modified from Allrecipes.
(Makes approximately 60 minis, or 18 regulars)

Ingredients:
265g Whole milk
85g Liv Unsalted butter
200g Bread flour
410g Plain flour
10g Instant yeast
75g Caster sugar
5g Salt
90g Water
1 large Egg

Fillings:
150g Liv Unsalted butter
10g Ground cinnamon
160g Dark brown sugar
Some raisins (optional)

Method:

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let it cool until lukewarm.
2. In a large mixing bowl, combine 450g flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. 
3. Add the remaining flour, approx. 80g at a time, stirring well after each addition. Continue kneading until smooth, about 15 minutes.
4. Cover the dough with a damp cloth and let rest for 30 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.
5. Divide the dough into four. Roll out each dough into a rectangle.

6. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. (I sprinkled 2 doughs with raisins)

7. Roll up dough and pinch seam to seal. Cut into 15 equal size rolls and place cut side up in a tray (my tray was 13"x15") lined with parchment paper. Place them in the oven and let them rise until doubled, about 30 minutes. Preheat oven to 180C.

8. Bake in the preheated oven for 18-19 minutes, or until browned. Remove from the oven and let it cool in the tray.

Cinnamon Buns

Easter week no hot cross buns, so I baked cinnamon buns. The picture from Indochine Kitchen just tempted me to bake these lovely cinnamon buns. I cannot resist cinnamon buns...especially when they are loaded with walnuts! These buns were really soft and fluffy. I shall attempt this again, this time, loaded with walnuts!

Recipe for Cinnamon Buns, adapted from Indochine Kitchen.
Makes approximately 18 regular buns

Ingredients:
300g Bread flour
148g Plain flour
91g Castor sugar
7g Fine salt
77g Unsalted butter
298g One egg + whole milk
3g Lemon zest (1 lemon)
6g Instant yeast

For cinnamon sugar
10g Ground cinnamon
60g Brown sugar
75g Unsalted butter, soften
--> Combine all together.

Method:

1. Combine salt, sugar and butter in a mixing bowl. Cream with paddle attachment until smooth and pale on high speed.
2. Add lemon zest. Beat until everything is mixed well, for another minute.
3. Add in flour, yeast, egg and milk. Mix over low speed until all ingredients are combined together.
4. Switch to dough hook and beat over medium speed for 15 minutes, until the dough crawls up the hook.
5. The dough should be shiny and tacky, not sticky. If the dough is too sticky, add a spoonful of flour at a time and scrape the sides of the bowl during middle of beating process. (Mine was slightly sticky. I added one more tablespoon of plain flour.)
6. Form the dough into a shape of ball. Place them in a bowl, spraying both bowl and dough with some oil if desired.
7. Cover dough with plastic wrap.
8. Let it proof at room temperature for 1-1.5 hours, until dough doubles in size.
9. Lightly dust working surface with flour. Transfer dough to the counter and roll the dough into a rectangle with 0.5 cm thickness.
10. Spread the cinnamon sugar all over on the dough. Roll the dough away from you to the end, not pressing it too hard. The roll should be quite loose.
11. Slice the roll into 2.5cm thickness buns.
12. Line pans with baking paper. Lightly greased paper with oil. (I omitted this step)
13. Place shaped buns on pan, spacing them about 2cm from each other.
14. Let it continue to proof at room temperature for another 75 minutes. The buns should have grown into one another and almost double in size.
15. Preheat oven to 180C and bake it for 20-25 minutes, or until brown.