Pain au lait (Milk Bread)

It had been a while since I last made bread. I can't remember when was the last time I used my bread machine but there was once I used it to knead my pizza dough, I heard strange noises. It sounded like something came loose. The dough was kneaded, nothing unordinary and we had pizza.

Several months back, I decided to try out this Pain au lait recipe that I've shortlisted in Pook's blog. After weighing out the ingredients, they went into the bread machine and I went on my usual routine. The bread machine started to knead and I heard the noise again, then the machine stopped. Took a peek and what I saw was the ingredients were in it's original state. Darn!  I didn't want to waste the ingredients so I hand-kneaded.  It was a mess pouring out the ingredients.

Actually, I enjoy hand-kneading as I find it very therapeutic.  A great workout and a good time to destress.  But due to time constraint, I am very dependant on my breadmachine.  Oh well, now that it's dead, do I think I'll make more bread?  I guess not.  I just can't spare the time.  If you've been reading my blog, you'll know I don't blog as much as I used to now.

(Sis E passed me her breadmachine upon knowing my machine died on me, but it had been on the shelf since Aug 2010 and I've not baked a single loaf of bread :P)

I like how these bread turned out, soft and fluffy.  And an additional note, buttery too!

Pain au lait (Milk Bread)
Ingredients
(A)
230g All purpose flour
60g Bread flour
38g Sugar
4g Instant yeast

(B)
125g Whole milk
1 Egg (approx 50g)

(C)
5g Salt
63g Unsalted butter
Some sugar, for sprinkle

Method

1. Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth (the dough should not stick to your hand now).
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
3. Divide dough into 10 equal portions. Shape into balls and leave it to rest for 10 - 15 mins.  Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.
4. Let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
5. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough .  Sprinkle the pearl sugar (I used fine sugar) on top.
6. Bake dough in preheated oven of 210ºC for abt 10 - 12 mins, or until the bread is golden.

Sea Coconut with White Fungus Dessert

This is very much like the papaya dessert I've prepared here and here. But this time round, instead of using papaya, I replaced it with fresh sea coconut.  It is believed that sea coconut eliminates phlegm and relieves cough.

Fresh sea coconut from local supermarket.

After removing the endocarp (light brown skin), this is how it looks like.

This dessert may be served hot or cold but my kids prefer it cold.

Sea Coconut with White Fungus Dessert

Ingredients

1.5 litres water
10 fresh sea coconuts
20 - 30g white fungus
1/2 - 3/4 cup dried longans
20 - 25 red dates (I used pitted ones)
rock sugar to taste

Method

1. Wash and soak white fungus till soft. Remove the stalk and separate into petals.
2. Wash and remove the endocarp (light brown skin) off the sea coconut and sliced.
3. Bring water to a boil.  Add sea coconut and cook for about 15 minutes.
4. Add white fungus and red dates, bring to boil again.  Reduce heat and simmer for 30 minutes.
5. Add dried longans and rock sugar to taste.  Cook till rock sugar dissolves.
6. Serve hot or cold.

Gula Melaka and Coconut Milk Agar Agar

During my last trip to Melaka, I stocked up on quite a bit of gula melaka.  With an abundance supply sitting in my fridge, I googled for recipes to utilise them.

Found a few gula melaka agar agar recipes but decided to go for this one (by Amy of Che Cheh) which has minimal ingredients.

The coconut milk I used is not the suggested thick coconut milk.  I'm always willing to compromise on taste for a healthier version dessert/snack.  Anyway, my coconut layer occupies 2/3 of the whole layer.  Could this be due to the skim coconut milk used?

Gula Melaka and Coconut Milk Agar Agar

Ingredients

500ml water

180g gula melaka, chopped roughly (I used 160g)
3 teaspoons agar powder
1 pandan leaf, tied into a knot
300ml thick coconut milk (I used skim coconut milk)
pinch of salt

Method

1. Place water, gula melaka, agar agar powder and pandan leaf into a pan and bring it to a boil.
2. Lower heat and simmer until agar powder is completely dissolves.
3. Remove pandan leaf.
4. Add a pinch of salt to coconut milk and pour it into the same pan.
5. Bring it to a boil and immediately remove from heat.
6. Pour jelly into a glass bowl or cake tin.
7. Leave jelly to cool and then chill in the refrigerator.
8. The jelly should separate nicely into 2 layers – a clear gula melaka layer on the bottom and a coconut layer on top.

Almond Cookies

Happy New Year to all my readers!!!  I know I'm late but there's a saying, "better late than never" ;-)

I've planned to post this before CNY, in order to submit this to Aspiring Bakers #3 but I was too busy baking.

Some years back when I first started baking, an ex-colleague (also a blogger) shared her Almond Cookies recipe in a forum.  Those who tried all gave thumbs up as it's a very simple recipe yet yield good results.  I had the recipe copied onto a piece of paper then and made it once.  It was good.  But I misplaced the recipe and couldn't find it anymore.  I thought there is no harm asking my ex-colleagure for the recipe again, she replied in her sms that she will send me the recipe, but to promise not to broadcast as she is selling the cookies.  I waited for a few days, nothing came.  Sent her an sms reminder, but still no reply.  Alright, I got the message, she's reluctant to give me her recipe.  I didn't give up, continued to search the internet for the recipe but aint got much luck.

This year, Lady Luck decided to pay me a visit when I was blog hopping.  I couldn't quite recall the ingredients but I vaguely remember it calls for very simple ingredients and no creaming method, just dump and stir.  Another verification, the dough will be crumbly.  The final confirmation, Jess wrote this recipe was from Phoon Huat Demo class, bingo!

Upon getting all my ingredients ready, I baked these babes.  This was from my first tray, baked for 15 mins flat.

My 2nd tray was baked a little longer as I went to open up the door for DS2.  Some diced almonds turned slightly darker but thankfully they were not charred.

As I was rushing (you may read here to find out why),  I didn't bother to shape them into rounds.  As long as the dough comes together, I just dumped them into the paper casing.

Verdict:  Expect a crunchy and melty cookie in this no fuss recipe!  What else can you ask for?  It's so easy to make with very simple ingredients.  And if you're looking for a quick and easy recipe, look no further!

Almond Cookies

(makes approximately 50 cookies)

Ingredients
150g plain flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
60g icing sugar
80g ground almond
80g diced almonds
100g corn oil
Egg yolk for brushing (I used the balance from my pineapple tarts making)

Method

1. Sift together flour, baking powder, baking soda, salt and icing sugar.
2. Add in ground and diced almonds, mix well.
3. Add corn oil to form a soft dough. (the dough will come together when you roll them so don't worry about it being crumbly)
4. Shape into small round balls and place into small paper casing.
5. Brush with egg yolk and sprinkle some diced almonds on top (optional).
6. Bake in a preheated oven of 170°C for 15-20mins or until slightly brown.
7. Cool completely on wire rack before storing into airtight containers.

Aspiring Bakers #3: CNY Cookies (2011) - Pineapple Rose Tarts

When it comes to pineapple tarts, one man's meat is another man's poison.  Some like a hard crust with a cakey pastry, whereas some like flakey pastry.  For me, I prefer flakey pastry, one that literally melts when you take a bite.  Some like the rich creamy taste (from formula milk or cream cheese) but I like mine with good old butter.

I'm happy with my current recipe but I've seen another similar recipe with more butter, less sugar and no rising agent.  This year, I decided to give this recipe (by Lekker, she made open tarts) a try, just to make a comparison.

This recipe has no rising agent so I presumed the pastry wouldn't puff up too much but I was wrong.  My rose tarts look so puffed and this made the crimp petals least obvious.  Argh!  I should have taken a picture of the tarts before baking, they sure do look like roses.

Another patchy egg wash maybe I should just omit next time.

Time was running out as I need to fetch my son from school but I've 2/3 pastry sitting in my fridge.  I have another cookie to bake and I have no wish to stop the oven.  My mind had to work fast to find a quick and easy way to finish up baking. 

I rolled the dough into oblong and rolled in the pineapple jam.  By doing this, I don't have to worry about sealing up the ends.  Despite this, I couldn't make it in time to fetch my son.  Thankfully I have a parent's contact number and had to seek her help to bring DS2 across the road.  Thanks SM!  Will bake you some pineapple tarts after CNY, I'm sure they are as good as the Malay store you've recommended ;-)

Verdict: This recipe is another keeper.  Gives you really flakey tarts BUT the dough is difficult to handle.  You need to work with quick hands as the dough gets soften fast due to our warm hands.  Nevertheless, it is a recipe worth trying if you like flakey tarts like me.

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Pineapple Rose Tarts

Ingredients
(A)
340g Plain Flour
1 tbsp Icing sugar
1/2 tsp salt (omit if using salted butter)

(B)
250g Cold butter, cut into cubes

(C)
1 Egg yolk
1/2 tsp vanilla essence (I used Martell instead)
*lightly beaten

(D)
25ml ice cold water

(E)
Egg glaze: Lightly beat1 yolk with 1 tbsp water

(F)
Pineapple fillings (I used store bought but improvised it)

Method

1. Lightly beat egg yolk with brandy. 
2. Sieve flour and icing sugar into mixing bowl. Stir in salt and blend well. 
3. Cut in butter until it resembles fine bread crumbs. 
4. Add egg yolk and ice water into flour and roughly work it into a ball. Do not overwork the dough. 
5. Divide dough into 3 equal portions, place each portion in a plastic bag and flatten it slightly.  Chill in fridge for 1 hour.
6. Remove 1 portion of dough from fridge and divide dough to portions of 15g - 20g each. 
7. Wrap pineapple paste (15g each) with dough and shape into rounds.
8. Chill the wrapped dough for 15 mins.
9. Using a crimper, crimp the top to make a triangle.  Then crimp the next layer to make a hexagon.
10. Place tarts onto baking tray lined with baking sheet.
11. Glaze the tarts with egg wash.
12. Bake in preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 5 minutes or until golden. Turn tarts out to cool on a wire rack before storing in air-tight containers.

Aspiring Bakers #3: CNY Cookies (2011) - Matcha Oatmeal Cookies

It is very frustrating to get phone calls when I'm in the midst of something, especially when I'm busy in the kitchen.  It is even more infuriating when the calls are unimportant calls.  I do get irritated when I received calls from banks/survey companies blah blah blah... but I can easily shut them off, end the call and go back to what I was doing earlier.  If the call is from a close friend or my maiden family, I will explain that I'm busy and will return call later (eh... that's a few days later).  But if it's a call from friends (or rather, acquittances) or relatives, I tend to be a little more polite.  Hypocrite?  Maybe.

Anyway, I've been getting the same questions from some people over the past 2 years, asking me why DD1's teacher allows her to do certain things but not her child.  Hey, these 2 kids have never been in the same class and their form teachers are different.  We are moving into the 3rd year and I'm still getting similar questions.  Given the same request from 2 students in different classes, do we expect to get the same reply?  When the response from the teachers differ, I get questioned, "Why huh?"  I'm not the teacher, don't ask me, go ask the teacher.

Alright, enough of my rants.  I just need to get it off my chest.

This is not a traditional Chinese New Year (CNY) cookie.  When I say traditional CNY cookies, I'm actually referring to peanut cookies, kuih bangkit, almond cookies, love letters and the ever famous pineapple tarts.  It is common to find these cookies all over the shops in Singapore during this festive season. Over the years, with some influence from the West, we have included western cookies into our CNY.  Yes, similar to the checkerboard cookies I've baked earlier, I'm sharing another western cookie for CNY - Matcha Oatmeal Cookies.

I've baked this using Oatmeal Currant Chocolate Chip Cookie recipe but modified it to include matcha.  Despite not being a great fan of matcha (green tea), my kids love these cookies.  I think this is a great combination, oatmeal and matcha, a healthier choice ;-)

With my previous attempt with cocoa powder, I thought the cookies were still too sweet so I omit caster sugar altogether.

I'm happy how these cookies turned out ^-^

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Matcha Oatmeal Cookies
Ingredients
110g unsalted butter
100g light brown sugar
1 large egg
1/2 tsp vanilla extract (I omit)
90g all purpose flour
1 tsp matcha/green tea powder
1/2 tsp salt (omit salt if you are using salted butter)
130g rolled oats
100g chocolate chips

Method

1. Preheat oven to 175 degrees C.
2. Cream together the softened butter and brown sugar until smooth and creamy.
3. Add the egg and beat well (if you are making full recipe, add egg one at a time).
4. Add in vanilla extract.
5. In a separate bowl, mix flour, matcha/green tea powder and salt.
6. Add the flour mixture to the creamed mixture and beat until incorporated.
7. Stir in the rolled oats and chocolate chips by hand using a wooden spoon.
8. Using a cookie scoop, drop cookie dough onto the prepared baking tray.
9. Flatten the cookies slightly and bake the cookies for about 15 - 20 minutes. The cookies are done when golden brown around the edges but still a little soft in the centers. (The longer the cookies bake the more crispy they will be.) Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. These cookies will keep several days at room temperature.

Aspiring Bakers #3: CNY Cookies (2011) - Checkerboard Cookies (JOB)

There were no intentions to make any checkerboard cookies until Aunty A called me last Sunday.  I was brainstorming with her over the phone on how to get the checker effect but she doesn't quite understand me. Actually I wasn't quite sure of myself and since I wasn't planning to cook dinner, I decided to drop by her place to see if we can get it right.  After spending a good half an hour in her house, I left without seeing the final outcome as the dough was resting in the freezer, waiting to be sliced, and I had to go pack dinner.  Aunty A sent me an sms to let me know that it turned out pretty alright.  Now my hands are itching to try making some :P

I googled online and found this recipe by Joy of Baking.  There were no step-by-step pictures to show how this was done so I googled more and found this.  Paul attempted the same recipe and did it so beautifully.  Yes, I've got the steps almost correct at Aunty A's house except that I sliced the stack breadth-wise instead.  Silly me!

Though it looks difficult, it is actually not, just slightly time consuming as you need to chill the dough several times.  I like how these turn out and although I'm not a cookie person, I enjoy munching on them.  My kids love these too and kept asking for more :-)

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Checkerboard Cookies

Adapted from Joy of Baking

Source: Baggett, Nancy. The International Chocolate Cookbook. Stewart, Tabori & Chang. New York: 1991.

For step-by-step pictures, please refer to Paul's blog here.

Ingredients
1/3 cup (45 grams) hazelnuts (I replaced with almonds)
2 tablespoons (15 grams) unsweetened Cocoa Powder
2 1/2 cups (325 grams) all purpose flour
1/8 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar (I used 100g)
1 large egg
1 1/2 teaspoons pure vanilla extract (I omit)
1 1/2 teaspoons orange zest (I used lemon zest instead)

Method

1. Place the almonds and cocoa powder in a food processor and process until the almonds are finely ground. (I didn't bother to toast them)
2. In a small bowl whisk together the flour and salt.
3. In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and lemon zest and beat until well blended. Add the flour mixture and beat just until incorporated.
4. Divide the dough into 2 portions (mine was 350g and  400g) and add the cocoa/almond mixture to the larger dough. Set aside.
5. Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22 x 26 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
6. Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (22 x 26 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
7. When both the white and chocolate dough are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper. Lightly brush the top of the white dough with a little water (this helps the layers to stick together). Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough. Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21 x 25 cm). (Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3 - 2 inch by 10 inch stripes) (5 x 25 cm). Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
8. When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2 inch (1 cm) wide and 10 inch (25 cm) long strips. (You will end up with 4 strips). Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap stack and place in freezer again to firm up.
9. Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.
10. Remove stack of checkerboard dough from freezer and place in center of chocolate dough. Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm. Can freeze dough for up to a month.
11. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Remove dough from freezer and place on a cutting board. With a sharp knife cut the block of dough into 1/4 inch thick slices. Place on prepared baking sheet spacing about 1 inch (2.5 cm) apart. Bake for about 5-8 minutes or until cookies just start to brown around the edges. Remove from oven and place on wire rack to cool.
12. Baked cookies can be stored in an airtight container up to one week.