Sunday, June 29, 2014

Norwich Bread Or Ciabatta ???

It looks like a Norwick bread but what's hiding behind it is Ciabatta ! Does that sounds weird to you ? It reminds me of Conchita Wurst. It doesn't look so right and yet HE sounded so awesome & talented.

See what I told you ! Does it look like ciabatta to you ? This definitely ciabatta alright ! Its been ages since I last made some Artisan bread. And this awesome recipe has inspired me to make one.

Ingredients for Italian Biga (Starter dough) :
1/4 tspn  yeast
60ml   water, at room temperature
200ml  cold water
330gm  all purpose flour

Method :
(1) dissolved yeast into 60ml water for 10 minutes at room temperature.
(2) now, stir in cold water and flour in two batches till well combined, became sticky dough.
(3) rub dough with a bit of oil then cover dough with plastic wrap and let to ferment at cool room temperature for about 10 hours or overnight. (ferment for 24-48 hours if you prefer sour bread)

Note : keep leftover biga refrigerated or even freeze untill ready to use. For refrigerated biga, can be used within 5 days time. For frozen biga, let it rest for 3 hours at room temperature till biga became bubbling or active again.

Note : you may use Italian Biga on this recipe or any other natural leavening agent, as recipe here & here.

Ingredients for Main Dough :
500gm   all purpose flour
500gm   Italian biga 
260ml    water
100ml    milk, at room temperature
1 tspn   yeast
1 TB  corn oil
1 TB   salt
some semolina/cornmeal flour for coating

Method :
(1) dissolved yeast into milk to rest for 10 minutes.
(2) now, add water, biga & oil together with dissolved yeast till well blended.
(3) next, stir in flour & salt till everything well combined and became sticky dough.
(4) place sticky dough onto slightly floured working table and knead till beginning to form a supple, moist & springy dough.
(5) then place dough into an oiled bowl, keep cover and leave to rest for an hour or for about 75 minutes. The dough should be full of bubbles and elastic.
(6) now, divide dough into 4 portions and roll into cylinder then flatten it into rectangle. Next, pull & fold into long wide shape about 4x10". (I only made two loaves)
(7)  place set dough to floured parchment paper separately then cover with damp towers and let to rise till puffy but not doubled in about 2 hours. (Dimple the dough vigorously with fingers, so that they don't rise too much)
(8) The dough should look flat at this stage but don't worried, it will rise. Preheat the oven at 220'C 30 minutes before baking by placing in baking stone or tray.
(9) Sprinkle some cornmeal to tray and place in the dough then bake at 220'C for about 20-25 minutes. Spray water into oven for the first 10 minutes 3 times.
(10) once its done, remove bread to wire rack to cool.

And this is the other half of the bread. It looks more like Norwich bread, isn't it ? I think maybe the bread dough is a bit too thick since I only divide them into two portions earlier, caused the improper rising. However, it was good overall. I think I should name this as Conchita Bread.  What do you think ? hehe...
*
I'm sending this to Wild Yeast @ Yeastingspotting.

Thursday, June 26, 2014

Gluten-Free & Eggless Chocolate Steamed Cake


Here comes the once a year time picnic event created by Louise @ Months of Edible Celebrations. As usual we will have to pick a letter from A to Z then bringing in the designated food to the party on the same day. And this year, I was a bit late to pick up the letter but still considered as a lucky pick that I got the letter 'G'. :o) Soooo.... after a long consideration, I finally decided to bring in something healthy and something that even a celiac eater can enjoy along with us. Here's my gluten-free chocolate steamed cake. It is not just gluten-free but eggless as well. So, its suitable for any vegan guests too. Isn't that wonderful !

The following recipe is actually inspired by Victoria Bakes. I fell in love with it at first sight. Victoria used smaller cups for the cakes which caused the perfect rose. And here's what I did.
Ingredients :
70gm  rice flour
30gm  cocoa powder
1 tspn   baking powder
50gm   sugar
130ml   water
a few drops of NuNaturals Chocolate Flovoured Liquid (optional)
some chocolate chips, highly recommended

Method :
(1) combine all dry ingredients into a big bowl and mix well.
(2) stir in water and flavoured liquid then mix to combine.
(3) divide mixture into 3-4 paper cups top with some chocolate chips and steam for 12 minutes over high heat.
(4) discharge the cakes and let to cool on a rack immediately.

Louise, I made two dozen of these lovely cakes. Do you think its enough for everyone? :o) Hope you guys will love it too. Enjoy & have fun at the party everyone.

And here's the letters what everyone bringing in to the party before the letter "G".

A ~  Angel Food Cake                                                                
B ~  Basil Leaves In Caramelized Prawns
C ~  Chicken Piccata
D ~  Darned Easy Potato Salad
E ~ Eccles Cakes Filled With Leeks, Spinach & Blue Cheese
F ~ Forth Of July Picnic S'more Tartlet
G ~ Gluten-free & Eggless Chocolate Steamed Cake

I'm sending this to Foodie Friday.

Sunday, June 22, 2014

Khanom Sod Sai @ Kuih Kochi Santan

Khanom sod sai in Thailand meaning steamed sweet glutinous dessert covered with coconut custard which is quite similar to our local nyonya kuih kochi but with extra deliciousness coconut custard added in. Its a very very scrumptious snack. I have eaten this kuih during my childhood days but haven't seen it selling anymore since many...many....many years ago. Always wonder why ! The coconut custard is simply irresistible. So, I started google around to check if I could find something similar to what I have eaten. Finally, found one picture (recipe here) looks quite alike but not exactly what I'm looking for. Then later on, I came to this site and BINGO !  Found some recipes as well and finally this is what I have come out with. However, not sure if this is also called as Kuih Bungkus !

Ingredients for coconut fillings :
2 cups  grated young coconut
100gm  gula merah (jaggery sugar)
2 TB  sugar (omit sugar if using gula melaka)
1/3 tspn  salt
thickening (1 TB water mixed with 1 tspn tapioca starch)

Method :
(1) place all sugar, salt & water into a non-stick pan, let to melt over medium heat.
(2) now, stir in coconut and let to cook over high heat till everything well incorporate.
(3) once its done, off the heat then add in thickening and stir till well mixed. Set aside.

*ONLY HALF COCONUT FILLINGS WERE USED.
Note :  Jaggery sugar isn't as sweet as palm sugar, so extra sugar added in.

Ingredients for glutinous dough :
1-3/4 cups   glutinous rice flour
1/4 cup  black glutinous rice flour
1-1/2 cup water

Method :
Combine both flour and mix well then slowly stir in water and mix to form a soft dough. Cover the dough & set aside.

Ingredients for coconut custard :
1  cup  rice flour
1 TB  all purpose flour
4 TB  tapioca starch
2 tspn  salt
3 cups  thick coconut milk
1 cup water

Method :
Combine everything and mix well. Then heat over medium flame till mixture became thick paste. Set aside to cool.

Guess what ? After getting everything prepared, its already 5.00pm. I quickly ran to my next door neighbour  to get two large banana leaves, cut & trim then softened it with boiling water. It took me another an hour to get everything done, the dough nicely wrapped and set for steaming.

TO ASSEMBLE :
(1) Divide glutinous rice dough into about 30gm each then flatten dough and place in fillings, sealed & set aside.
(2) once its done, place 2 tspn of coconut custard to the center of banana leaf then insert the glutinous ball and cover it with another 2 tspn of coconut custard.
(3) now, fold banana leaf up into a parcel by wrapping the leaf towards the center then staple.

My banana leaf is a bit too small but added in an extra leaf to cover the top of the dough before sealing it. Its to prevent from dripping water which can destroy the custard.

Finally, my long lost craving kuih is done and ready to dive into my mouth. Love the combination of colour and flavour. Hubby thumbs up for a few more pieces. This kuih can last for 2 days without keeping it chill but you should keep them refrigerated if the weather turns warm, very very warm. Hope you guys will love it too. Enjoy & have a great week ahead everyone.

Wednesday, June 18, 2014

Steamed Glutinous Soft Cake @ QQ Ruan Gao


This special steamed cake is one of my favourite childhood snack. What I love about this cake it has to be that aroma brought me to it ! I then found out the secret of this cake only a few years back.... that special aroma is actually came from banana essence. HAhaha...  But then never had I thought of making it at home, NOT TILL a few days back when I accidentally pumped up the recipe again. I was immediately inspired by the homemade steamed glutinous rice cake prepared by this blogger. Such an easy and hassle free recipe and here's what I did.

Ingredients :
150gm   glutinous rice flour
25gm  wheat starch
25gm   tapioca starch
110gm   sugar
200ml   water (mix with 1/2 tspn  banana essence)

* 1 tspn rose flavoured red food colouring (mix with 1 TB water)
* 1 cup  rice flour (toast for 10 minutes before using)

Method :
(1) combine all dry ingredients into a big bowl and mix well.
(2) next, stir in water to form a thick batter then pour batter to a 7" or 9" greased tray.
(3) steam for 15 minutes over medium heat.

Note :  I used a 7" tray for one recipe and the cake came out quite thick. I supposed the 9" tray should give a perfect thickness to this steamed cake.

Once the cake is done, immediately brush on the red rose flavoured colouring to steamed cake. Set aside to cool for 10 minutes.

Now, try to loosen all the side of the cake by using a plastic scrapper and then simply start rolling it in the tray like a Swiss roll with the scrapper.

Finally, sprinkle some cooked rice flour to the tray and slowly transfer the rolled cake to working table. Leave cake to cool then keep refrigerated for 30 minutes before slicing. And you're done !

At the same time, I would like to thank all for the birthday greetings & blessings. I am so lucky to have you all. LOVE YOU ALL ! ((hugs)) 
*
I'm sending this to Foodie Friday.

Saturday, June 14, 2014

Three Layer Steamed Cassava & Sago Kuih

Steamed cassava is one of the many famous street food & kuih which is widely sold almost everywhere around Malaysia. And it is of course cheap as well. However, not everyone really fond of it included me. I mean I don't hate it but I don't love it as much either. Anyhow, just a couple of months back I found something interesting from the night market (pasar malam) nearby. Something really gets me into it.... and HERE let me perform you this three layer steamed cassava kuih. Its such delicious combination. I simply adored every layer of it.

Ingredients for Cassava kuih (bottom layer) :
350gm  yellow cassava, grated
100ml   thick coconut milk
50ml   water
100gm   sugar
1/3 tspn salt (to taste)
3 TB    tapioca starch

Method :
(1) place everything into a blender and blend till smooth & well mixed.
(2) pour mixture to a non-stick pan and slowly cook till thicken over medium low heat. Stir gradually & make sure you don't burn the batter.
(3) next, place the thick paste to a greased 7" tray then steamed for 15 minutes over high heat.

The process is much easier compare to most other steamed kuih. All you need is just a quick stir for the preparation and then go straight to the steamer.

Ingredients for Sago Coconut kuih (2nd layer) :
100gm   sago (I used green coloured sago), soaked for 30 minutes & drained
100gm   thick coconut milk
100gm   sugar
4 TB  fresh young grated coconut
1 pandanus leaf, break into small pieces

Method :
(1) heat coconut milk, pandanus leaf & sugar over medium heat (roughly for about 5 mins) or till sugar dissolved. Then discharge the leaf.
(2) now, combine soaked sago pearl, syrup and grated coconut together & mix well.
(3) then simply spread the sago coconut layer over the cassava layer evenly, once the bottom layer is ready.
(4) next, steam for the 2nd time for about 15 minutes.

The 2nd layer came out soft & nice but be caution not to touch it. Its very very HOT !

Ingredients for Final layer kuih :
60gm   tapioca starch
30gm   rice flour
a pinch of salt
100ml   thick coconut milk
100gm   sugar
50ml    water
1 pandanus leaf, break into small pieces

Method :
(1) heat sugar, water & pandanus leaf till sugar dissolved. Then discharge leaf and set aside.
(2) combine tapioca starch, rice flour, salt & coconut milk into a big bowl then mix to combine.
(3) now, stir syrup into flour mixture and mix well.
(4) finally, pour batter over the sago coconut layer and again steam for another 10 minutes.
(5) leave to cool completely once its done, then keep refrigerated for 30-45 minutes. It helps to harden the texture quickly which is good for slicing.

This kuih is still a bit warm when I started slicing it. No patient to wait any longer.... just wanna to try my first bite on it.

Oh boy..... this is good ! Then later on, I tried another one just came out of the refrigerator. Its even yummier ! You may also try my other baked cassava butter cake recipe. Enjoy & have fun !

Tuesday, June 10, 2014

Appelkruimeltaart @ Dutch Apple Pie

We all learned about apple pie so much earlier when we just started baking long time ago. Yet, did you know how to differentiate the apple pie around the world ? Well, I have to thank Google wikipedia for the introduction. Finally, I learned more about the Dutch apple pie, French apple pie, Swedish apple pie and also the American apple pie. The American apple pie is well known as the two pastry disks covered pie. And the French style apple pie is known as tarte tatin, which is an upside down tart where the fruit are caramelized in butter & sugar before baking. For Dutch apple pie is often comes with a crumb like topping called streusel. And finally, the Swedish apple pie where the famous pie called as appelkaka or apple cake. It is actually a sponge cake baked with apple mixture.Its highly recommended by me. Please refer here for my Swedish apple pie recipe. I'm sure this is something you wouldn't want to miss out.

However, don't forget about the Dutch apple pie as well and here's what I did.

(Recipe adapted from here)
Ingredients for pastry crust :
2 cups all purpose flour
2 TB  sugar
pinch of salt
115gm  cold butter, diced (or margarine for vegan)
4 TB  cold water

Method :
(1) combine flour, sugar & salt into a big bowl and mix well.
(2) add in cold butter then use your fingertips to rub the butter into the flour till became crumble.
(3) once its ready, add in cold water to bind the mixture to form dough.
(4) then wrap dough with a plastic sheet and keep refrigerated for 20 minutes before using.
Ingredients for apple fillings :
8 large green apples, diced
3/4 cup  raisins
1 lemon juice & rinds
1 lime juice & rinds
1 cup  brown sugar
1 tspn  cinnamon powder
1 tspn  nutmeg powder
2 TB  all purpose flour (optional)
8 slices large soda cracker, finely crushed
(combine everything and mixed well except butter, set aside)
*50gm  butter, chopped (or margarine)

Ingredients for streusel topping :
1 cup  all purpose flour
1/3 cup  brown sugar
100 gm butter (or margarine for vegan)
(combine everything and mix to form a dough then keep refrigerated for 15 minutes before using)

Method :
(1) place pastry dough to a floured working table then roll into a flat round sheet about 10" for 9" tray or as desired width. Then carefully place pastry sheet to tray then fold the edges or anything as desired or you may refer here.
(2) next, spoon the apple fillings into the pastry tray and then spread the top with chopped butter and follow by covering the top with streusel topping (by breaking the dough into small pieces).
(3) finally, bake at preheated oven at 185'C for about 40-45 minutes.

And TA...DA.... here's the long waiting dessert I've been craving for.  Slurppp.....

I definitely will used the pie crust recipe again. It was really crispy and durable, not turning soggy so easily. Absolutely a splendid baked of the day ! Looking forward to more scrumptious baking. Enjoy & have fun guys !
*
I'm sending this to Little Thumbs Up .
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