Wednesday, 22 November 2017

Pecan and raisin bread

Do you prefer the kids having school holiday or do you not?  

For me, I do enjoy having the kiddo at home because she actually motivates me to be in the kitchen trying out new recipes.   

Since she is home, I have additional tester too.  Today's attempt is Pecan and Raisin Bread.   I kind of like this recipe because I can prepare the dough the night before and have a freshly baked loaf for breakfast the next day.

With home baked, it allows me to fill it up with lots of fruits, nuts and seeds too.

What you need:
1 loaf

250g bread flour
3g instant yeast
15g sugar
½ salt
160g water

1 tbsp olive oil

100g pecans
100g raisins (I used two types of raisins)
30g black sesame


Combine all the ingredients together and mix to form a rough dough. 
(Mix on 30 sec, sp 2-6)

Add olive oil and knead 
(Mix on 15 sec, sp 6)

Knead until it passed window pane stage. 
(Knead 2 mins)

Add in the pecans and raisins
(Tear dough into small balls, add ingredients, knead 2 mins)

Oil plastic bag.  Shape dough into round and place into bag.  Seal.

Proof for 1 hour.

Chill overnight.

Thaw for 1 hour, gently pat it flat and shape the dough.  Score.

Bake on 200°C for 20 - 30 mins.

Wednesday, 15 November 2017

Lemongrass Pandan Drink

It was a nice 2 weeks break.  I enjoyed myself thoroughly and needed to shed that extra kilos that I piled up.

Today I decided to reattempt a Lemongrass Pandan drink as I wanted to achieve that same fragrance and taste as those we had in restaurant.  Somehow I just can't replicate that strong taste of lemongrass.

This time, I used sugar to maintain the colour.

Findings: Though the lemongrass is evident but I still can't achieve that strong taste of lemongrass despite boiling for a longer period. 

Having said that, I did enjoy the nice aroma of lemongrass while it was boiling.

I really wonder whether it is flavouring that do the trick.

What you need:

8 stalks lemongrass, bruised and chopped into 5" long.
9 blades of pandan leaves
Sugar to taste.
1.5 litre water


Scrub lemongrass clean.

Combine lemongrass, pandan leaves and water.

Bring to boil and lower to med heat and boil for 45 mins.

Add sugar to taste.

If you know of a way to attain that flavour, give me a shout out.  Thanks.


Wednesday, 1 November 2017

Pandesal (Filipino Bread Rolls)

I have strong attachment to food from the Philippines, and I wanted to built a list of good recipes so that in the future, my child can refer to them.

I particularly like, Ensaymada but I have no recollection whether I had Pandesal before, so today, I shall bake some since this is also a popular bread that the Filipinos eat.

Findings: As compared to Ensaymada, these buns are plain and best accompanied with jams or butter.

I particularly like it when it is either fresh out of the oven or a quick toast in the toaster to crisp up the bread crumbs.  Goes really well with jam or in my case, I pair it off with Green Tea Spread.  


What you need:
Yield: 24 rolls

2¼ tsp instant yeast
1¼ cup (305g) fresh milk, warmed to 37°C

410g plain flour
210g bread flour
1½ tsp sea salt

45g unsalted butter, room temperature
65g sugar
2 large eggs, lightly whisked

breadcrumbs, as needed


In a mixing bowl, dissolve yeast in warm milk. Add 2 tsp of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.

In a large bowl, whisk together plain flour, bread flour and salt.  Set aside.

Add remaining sugar, butter, and lightly whisked eggs.

With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.

Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let it proof for 1 hour.

Punch dough down and divide into 24 portions.

Roll dough into balls and dip the top of the bread roll into breadcrumbs.

Place rolls breadcrumb side up on a parchment lined baking sheet.

Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 15-20 minutes, until double in size.

Preheat oven to 180°C.  Bake for 20-25 minutes until fragrant and golden brown.

Eat bread rolls warm or at room temperature.
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