Arts Gallery Opening Ceremony

These mini cupcakes are for my kids art teacher shop opening ceremony. Those monster are the logo or sign for the shop. How do u all like it??????

Ocean Park Outing on 26 Aug 2009

Due to the house renovation works, shifting house and H1N1, this summer didn't bring them anyway. Before, promise to bring them somewhere outing. And they going to back to school next week. Time pass.

Brioche bressane & Brioche Sucre

With the same Baguette au levain SAF dough, I make these few variety of breads. It used 100% egg (without any water) + lots of butter on the dough.

Banana Cake

Chocolate Chips Hearth

With same milk dough, I added chocolate chips in the middle and cut different cutting to seperate types of bread i made.

For different flavour change chocolate chips to Red Bean or lemon peel or raisin or cranberries which ever u have on hand.

Milk Hearth

This milk dough recipe are from the new book i bought.

It was made with 100% milk + egg yolk, NO Water is added to the dough. It has a very stronge Milk flavour. With adding 30% cake flour, the bread has a soft and chewy texture. Good to make sandwich.

New Book

Just bought a new book on Bread. It's about the secret famous Japanese bread store in Taiwan. 100% nataural and healthy bread.

Coconut Jelly

It's made with fresh young coconut juice + coconut + jelly powder. Adult will love it but kids some like some don't like.

Big "Pat Pat" Birthday Cake

Last minute make this cake, cause we're shifting house this Saturday. So, simple simple one only.

Inside is chocolate fudge cake with mocha buttercream.

Mix Berry Crust Bread

With the balance of crust topping. I make this bread by flatten the dough into square shape and poke holes. Leave it for final fementation b4 piping it with jam and crust topping.

Green Tea And Red Bean Paste Bread

With same dough and balance of red bean paste i made. I make these bread. It's more refreshing.

Topping:

Butter 50g

Green Tea Powder 5g

Egg 50g

Sugar 80g

Black Sesame 5g (I don't have it at home, so i change it to poppy seed)

Cake Flour 50g

Methods:

Mix Butter + Sugar B4 adding egg and dry ingredients last.

Red Bean Filling:

Glutinouse Powder 75g

Sugar 1tbsp

Hot Water 75g (At 120 degree C)

Red Bean 80g

Methods:

Mix Glutiouse powder + Sugar b4 adding the water. And add the red bean lastly.

Mix Berry Cheese Bread

Today snake "chua" at home, didn't go down the shop. So i end up make these bread. I'm using Taiwanese soft bread with difference topping or filling.

What u need to do is after the last fementation. Pipe them on top, with zigzag shape. Start with cheese, follow by Jam than crust topping.

Cheese Topping:
Cream Cheese 250g ] mix them together.
Butter 113g ]
Icing Sugar 100g ]

Crust Topping:
Sugar 75g ] Rub them together with like u making pie crust.
Cake Flour 175g]
Butter 113g ]

Kuching Laksa

I miss Kuching Laksa, so end up cooking it yesterday. This is the laksa that we cannot found it anyway except Kuching. The different between Kuching laksa and other parts of Malaysia or Singapore laksa is the sauce and the topping.

For the topping. We've prawn; bean sprout; fried egg and shredded chicken on top of rice nooddle. As for the sauce, used the laksa paste from Kuching + prawn paste + prawn shell (fr topping when u unshell it) + chicken bone + coconut milk (was added at the end, when u shifted the prawn shell and chicken bone.

Stollen

Here is the recipes i used to make this stollen.

Sponge Dough
(A)
6g Dried Yeast
160g Bread Flour
1tbsp Milk Powder
110ml Cold Water

Main Dough
(B)
1/2 tsp Salt
40g Sugar
1pc Egg
90g Bread Flour
80g Butter

(C)
200g Dried Mix Fruits
(Lemon + Orange Peel; Raisin; Cranberries; Blueberries & Prune; which ever u can find)
1/4 tsp Cinnamon Powder
50 ml Rum

Topping
Pinch of Icing Sugar

Methods:
1) To prepare sponge dough: Mix A and knead to form a dough. Let it prove for 1 hour (but i leave in the fridge for 3 hrs).
2) Pre-mix item (C) at least 1 hr in advance.
3) Add Item (B) to into sponge dough except butter till form a dough. Than add butter and knead till a smooth, elastic dough is formed. B4 u add in item (C)till well blended.
4) Divide the dough into 2 portions and mould them into a ball. Lets them rest for 20 min.
5) Roll the dough into oval shape, fold the bottom third up, the top third dow, making sure the top flap doest not extend over the base. Leave them to rest for 40min b4 baking.
6) Brush with melted butter and bake at 170 degree C for 30mins. When bread is baked, bush again with melted butter and leave to cool on wire rack.
7) Dush with icing sugar b4 serving.

Low Sodium Mirin White Bread

This is a low sodium white bread make with Japanese Mirin.