Golden Raisins Bread

When I saw 茄子 baking this, and thanks to her :) that it remind me of this kind of wheel pan, which actually I bought long time ago but not yet try it. Since this month Learn2Bake challenge, the topic is a loaf of bread, then I decided to bake this to participate for the challenge :)

Original recipe from 这里, here I made some modification:

250 gr Bread flour
4 gr Instant yeast
15 gr Milk powder
50 gr Sugar

30 gr Egg
120 gr Fresh milk

A pinch of Salt
30 gr Butter (can reduce to 20-25gr)

60 gr Golden Raisins (soaked with little bit hot water for a while, then tap dry)

- Combine ingredients A together in a mixer bowl.
- Give it a slight blend before adding in ingredients B.
- Beat using a ‘S’ hook for about 5 minutes to form a dough.
- Add in ingredients C (I found my dough up to here too wet at this point, therefore I added more flour)and beat further until the dough has a smooth surface.
- Add in raisins, beat for another 1 minute.
- Remove dough and leave it in a big bowl, covered with a piece of damp cloth or cling wrap. Leave bowl in a warm place and let the dough to proof for about 30-40 minutes or until it doubled in size
- Take out the dough and press out the gas produced during the proof.
- Divide it into 4 portions, round up and let it rest for 10 minutes.
- Roll out each portion dough and place in the wheel pan. Let it rest again for another 30 minutes then close the wheel pan.
- Bake in a preheated 180C oven for about 45 minutes or until golden brown.

I found my bread a bit compact, so I guess that maybe too much dough put in. My final dough weight was 520 gr, next time I will reduced to 470 gr place in the wheel pan. Hopefully by then will get a better texture.

Other pictures :

Oreo & Raisin Cupcakes

My boys & I like anything with oreo’s! It seems anything with oreo will always taste good, isn’t it :) I saw this recipe from Aunty Yochana, but bake only half of recipe with minor changes. This cupcakes are really yummy and have a butter taste too.

115 gr Butter
80 gr Sugar
2 Eggs
115 gr Self-raising flour
50 gr Oreo Cookies - chopped
25 gr Raisins (Optional: I soaked in hot water for 5-10 mins, tap dry before use)

- Preheat oven to 190C
- Cream butter and sugar until pale, add in eggs one by one until mix well.
- Slower the mixer speed, add flour mix till combined, then beat at higher speed until smooth about 1-2 minutes.
- Stir in chopped oreo & raisins, mix well.
- Pour into paper cups and bake for 20-25 mins or until cooked.
- Leave it cool.

Yield : 6 cupcakes

Moist Orange Cake

When I saw this moist orange cake from Mat Gebu, it looks soft and fluffy. He promoted this cake because simplicity of the recipe and with only 5 ingredients in used. So, I have the ingredients at home, so why not to give a try …. :) Too bad, I don’t have nice bundt pan, try to utilize of what I have at home, and at the end … hahahaha …. produce a shallow cake. Most important, the cake is indeed soft, moist & yummy.

130 gr Butter
1/2 cup caster sugar (I used 100 gr)
2 Egg yolks
1 cup Self-raising flour (I used 150gr)
1 Orange to make juice (I used 100 gr) + orange zest

2 Egg whites
20 gr caster sugar

- Preheated the oven 175C
- Cream butter and sugar until pale.
- Add in one by one the egg yolks and orange zest.
- Switch mixer to lower speech, add in flour alternately with orang juice, ending with flour. Set a side.
- Whisk egg whites until foamy, add in 20 gr sugar and continue whisk until stiff peak form.
- Take 1/3 of white eggs batter to the butter mixture, mix well.
- Then partially pour the butter mixture to the remaining egg whites, mix until well combined.
- Pour in the baking pan and bake for 40-45 minutes or golden brown.
- Remove the cake from the mould immediately.
- Set aside to cool.

Cook and Feed with Love

First of all, I would like to thank Edith to let me be part of this meaningful “Cook and Feed with Love” event. We prepared food for the quantity of 80 persons for PEACE-Connect Neighbourhood Link last Saturday, 16 October 2010.

The old folks enjoyed the food and Karaoke session after the lunch.

Here are the menu dishes that we provided on that day:
Jane's Fried Bee Hoon
Edith’s Taukwa with Beansprouts
Josephine's Stir Fried Mixed Vegetables
Shirley's Braised Mushroom with Meat Sauce
Zhuoyuan's Red Bean Soup

I forgot to take pictures of the dishes, you may check out on their blogs. However, here are fried bee hoon and stir fried mixed vegetables which I volunteered to cook from home.

This is my first time to meet and know the new friends thru such wonderful events, bloggers and non-bloggers. I really had fun that day and looking forward for the next meaningful events or gathering :)

Here are the participating bloggers including the committee members :

Christine @ Yummy Koh
Edith @ Precious Moments
Eelin @ The batter Baker
Esther @ Baking on Cloud 9
Shirley @ Kokken69
Jane @ Passionate About Baking
Jess @ Bakericious
Josephine @ Sugar & Everything Nice
Judy @ A Busy Gran's Kitchen
Sheryl @ Sweet and Happy Ending
Wendy @ Wens' Delight
Winnie @ Winnie Bakerz Corner
Zhuoyuan (Baker Tan) @ Baking Library

Please hop over their blogs for more photos and detailed write up if you are interested.

Finally … here is the group picture :) (Thanks Jane for the picture)

Durian Cream Cake

3 Eggs + 1 Egg yolk
60 gr Sugar
75 gr Plain Flour
10 gr Condensed Milk
60 gr Melted Butter

Durian Cream Filling:
250 gr Durian flesh
150 gr Whipping cream
1 heaped Tbsp Icing sugar (optional)

Cake crumb for the decoration (optional)

- Preheat oven 160 degree.
- Whisk eggs and sugar until stiff.
- Add flour, stir well, then add condensed milk + melted butter, mixed well until batter is shiny.
- Pour into 6 inch round tin and bake for 45-60 mins.
- Leave to cool on a wire rack

Durian Cream:
- Whisk the whipping cream until bubbled form, then add Icing sugar, and beat until stiff.
- Add durian flesh and mix until incorporated.

- Divide cake horizontally into 3 layers ( I divided into 3 and half layers, as the last half layer I used for cake crumb for top decoration).
- Cover cake with the durian cream, decorate cake as desired, then fridge it.
- The cake is best served cold

Black Sesame Chiffon Cake

Thanks to my colleague GF, who sharing her black sesame paste generously with me. I have been wanted to bake this black sesame paste chiffon cake for quite sometime, where I happened to know about this from Happy Flour, therefore straight away I knew what to do with the paste and where to find the recipe heheeheehe …. :)
The chiffon turned out soft and fluffy with a nice aroma of black sesame :)

3 Egg yolk
15 gr Sugar
1/4 tsp Salt
30 gr Oil
30 gr Black sesame paste
60 gr Fresh milk
75 gr Cake flour

3 Egg white
1/4 tsp Cream of tartar
60 gr Sugar

Toasted black sesame seed for topping (optional)

- Preheat the oven to 170C
- Combine milk, oil, salt and sesame paste together, set aside.
- Use hand whisk to whisk egg yolk and sugar until creamy and light in colour.
- Then add in the black sesame mixture and flour together into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then gradually add the sugar and beat until stiff perks form.
- Fold 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white in 3 portions and mixed well.
- Pour batter into a 20 cm tube pan (I put some black sesame seed first before pouring the batter).
- Bake it for 35-45 minutes or until cooked.
- Invert the cake with the tube pan during cool down process
- Remove the cake once cool down and serve