Soft Fluffy Wholewheat Chia Bread

Soft Fluffy Wholewheat Chia Bread

For TangZhong: 
30gm bread flour 
150ml water/milk 

For Bread: 
190g bread flour 
120g wholemeal flour 
3tbsp+2tsp caster sugar 
1tsp salt 
3 tbsp chia seeds 
1 large egg 
1tbsp+1tsp milk powder (optional) 
120ml milk
120gm tangzhong (use the tangzhong from above) 
2 tsp instant yeast 
3tbsp softened butter 

Making TangZhong: 

• Whisk flour in water and make sure mixture has no lumps.
• Cook mixture over medium-low heat, stirring consistently with a spatula to prevent burning and sticking while you cook. The mixture will thicken and when you notice some “lines” appearing in the mixture with every stir you make, remove from heat. 
• Transfer into a clean bowl. Cover mixture with a cling wrap ensuring that the wrap sticks onto the surface of tangzhong. (This prevents it from drying up.)
• Let cool to room temperature before use. (You may also chill in fridge for several hours but make sure you let mixture rest at room temp. for a while before use. 

Making bread: 

• Combine all the dry ingredients: flours, salt, sugar, chia seeds and instant yeast in a bowl. 
• Make a well in the center. 
• Whisk and combine all wet ingredients: milk, egg and tangzhong and add them into the well of the dry ingredients. 
• Knead until you get a dough shape and gluten has developed, then knead in the butter. (I use a bread machine in this stage adding the wet ingredients first and then followed by the dry.) 
• Keep kneading until the dough is smooth and no longer sticky. Knead the dough into a shape of a ball. Place it in a greased bowl and cover with a wet towel or cling wrap. 
• Let it proof till it doubles in size, about 40 minutes. 
• Transfer to a clean floured surface. 
• Deflate and divide the dough into three equal portions. Knead into ball shapes. 
• Cover with cling wrap and let rest for 15 minutes. 
• Roll out each portion of the dough with a rolling pin into an oval shape then roll from the upper, shorter end down to the bottom (as picture shown). 
• Flatten the dough with your rolling pin. Then roll once again. The seals face down. 
• Arrange the rolled-up dough in a greased or non-stick loaf tin.
• Leave it for about 40 minutes for the 2nd round of proofing, or until the dough rises up to 3/4 of the height of the tin inside. Brush whisked egg on surface. 
• Bake in a pre-heated 180C oven for 35 to 40 minutes. 
• Remove from the oven and tin. Transfer onto a wire rack and let cool completely. 

SERVE.

The Best Brown Butter Chocolate Chip Cookies

I love brown butter and the alluring nutty aroma that fills the kitchen as it sizzles on the stove.

Brown Butter Chocolate Chip Cookies

225g unsalted butter, softened to room temperature
150g light brown sugar
2 teaspoons vanilla extract
70g granulated sugar
1 large egg
1 large egg yolk
270g all-purpose flour
10g corn flour
1 teaspoon salt
1 teaspoon baking soda
150g bittersweet chocolate chips

• Lace half the butter (113g) in a medium skillet. 
• Melt the butter over medium heat, swirling it in the pan occasionally. Once the bits are amber brown (about 2 minutes after the sizzling stops), remove the butter from the burner and pour it into a small bowl, set aside to stop the butter from cooking.  Cool for 20 minutes.
• Beat the remaining (112g) butter with the brown sugar until the mixture is smooth.
• Add in the vanilla extract.
• Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for an additional 2 minutes till smooth and fluffy.
• Add the egg and egg yolk to the mixture, and beat for one minute.
• With the mixer on low speed, add in the flour, salt, and baking soda until just combined.
• Use a spatula to fold in the chocolate chips.
• Scoop the dough onto a piece of plastic wrap and refrigerate for at least 30 minutes or overnight.
• About 15 minutes before you’re ready to begin baking, preheat your oven to 170 degrees.
• Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets, 2 inches apart. 
• Bake the cookies for 12 to 15 minutes, until they’re golden brown.
• Remove them from the oven, and allow them to rest for at least 5 minutes on the cookie sheet.
• SERVE~~

Boozy Baileys Dark Chocolate Bundt Cake

Was stumbling through my secret stashes in the refrigerator one day and found a soon to expire bottle of Baileys. And then it struck me what's dark, sexy and boozy?

....

There you have it.

Boozy Baileys Dark Chocolate Bundt Cake

Makes one 8" cake

The Cake
150g unsalted butter, cut into chunks
100g dark chocolate (i used 55%)
70g granulated sugar
70g dark brown sugar
50g cocoa powder, sifted
180 ml Baileys Irish Cream 
170g all-purpose flour
1 1/2 tsp baking powder 

1/2 tsp baking soda
1/2 tsp salt
3 eggs (room temp.)

• Preheat oven to 160C. Grease an 8-inch bundt/cake pan.

• In a double boiler: Combine the butter, dark chocolate, both sugars, cocoa powder, and Baileys into a large heatproof bowl and place the bowl over pot of simmering water. Melt the mixture and stir until smooth. 

• Remove bowl from simmering water and set it aside to cool for about 5 minutes.

• In a separate bowl, whisk combine the flour, baking soda, baking powder and salt. Set aside.

• Add the eggs one at a time into the chocolate mixture, whisking after each addition.

• Sift in the flour mixture and use a spatula to fold it into the chocolate mixture until just combined (Do not to over-mix!).

• Scrape the batter into prepared cake pan and bake 40 minutes or until a thin skewer inserted through center comes out with only a few moist crumbs.

• Remove cake from the oven and allow it to rest for about 10 minutes before removing from the pan. 

• Place cake onto a cooling rack to cool completely before adding chocolate glaze.

The Chocolate Glaze
30g unsalted butter
30g cocoa powder
70g icing sugar
3 tbsp milk

• Melt butter in microwave. 

• Combine with remaining ingredients and whisk till lumps disappear and you have a smooth glaze. Drizzle over cake.

Skinny Fudge Brownies

I had a bad chocolate craving today but really couldn't bear to think of all the calories that butter and sugar would bring so I decided to try settle for a healthier alternative so I adapted my brownies recipes a bit by using coconut sugar instead since it has a lower glycemic index. The greek yogurt and coconut oil replaces the butter usually required in brownies. I highly suggest using good quality cocoa powder for these brownies as they make a huge difference to how your brownies would eventually turn out, it is everything that gives it the chocolate flavour since there isn't any melted chocolate in there. Even though I do love melted chocolate... hmmm... You could drizzle some on.

Skinny Fudge Brownies

Makes 8" x 8"

90g all-purpose flour 

65g unsweetened cocoa powder (use good quality cocoa powder)

¼ tsp baking powder

¼ tsp salt

2 tblspn coconut oil, melted

2 large eggs, room temperature

1 tsp vanilla extract

100g coconut sugar (or light brown sugar)

120g plain Greek yogurt

125g chocolate/butterscotch chips (More if desired)

• Preheat the oven to 160C, and line an 8”square pan parchment paper with overhanging sides
• Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. 
• In a separate bowl, whisk together the coconut oil, eggs, and vanilla. Stir in the sugar. Mix in the Greek yogurt, stirring until no large lumps remain. Add in the flour mixture, stirring just until incorporated. Fold in half of the chocolate chips
• Spread the batter into the prepared pan, and gently press the remaining chips into the top. Bake at 160 for 15-18 minutes. Cool completely to room temperature in the pan at let the brownies rest for at least 3 hours before slicing into squares.
• Best refrigerated overnight before serving to allow the chocolate notes to develop (i couldn't wait, but really you should because it makes lots of difference. I sneaked a piece and kept the rest in an air tight container in the refrigerator.) 

 They were a delightful treat! My tummy is happy :)

Boozy Baileys Chocolate Truffles

Boozy Baileys Chocolate Truffles
Makes 30 truffles

227 grams bittersweet chocolate, chopped
180 ml heavy whipping cream
28 grams unsalted butter
60ml Bailey's Irish Cream (or any liqueur you like)

• Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
• Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.
• Immediately pour the boiling cream over the chocolate and allow to stand for few minutes. Stir with a whisk until smooth and add the Baileys
• Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until cool and texture resembles firm cream cheese, about 1 hour. (If the mixture has been chilled for a longer time and becomes very stiff, let stand at room temperature for 30 min)
• With an electric mixer, beat the mixture at high speed until fluffy, mousse-like about 1-1.5 minutes
• Spread the mixture into a shallow pan and freeze until firm enough to scoop, at least 3 hours
• Remove from freezer and use a sharp knife to cut the base into little squares. 
• Roll each piece between your fingers into 1-inch balls.
• Set on the prepared sheet and repeat with the remaining truffle base.
• Freeze the filling again until firm, about 1 hour
• Coat with Cocoa powder and serve
• Leftover truffles may be refrigerated

Friendly tip:  Keep your hands cold with an ice pack with paper towels when you are rolling the balls. Periodically place your hands on the ice pack to cool your hands down so that the heat from your hands doesn't melt the truffle balls while you roll them. 

These were a lot of fun to create. Works great as gifts or after dinner treats. 

Fudgy Oreo Brownies

One of my favourites because why?
Oreo will never let you down.

Fudgy Oreo Brownies

Makes one 8" x 8" pan

165g, plus extra for greasing
200g dark chocolate, chopped
3 eggs
2 egg yolks
2 tsp vanilla extract
150g soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch salt
154g Oreos, chopped

·

• Preheat the oven to 180C.
• Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little
•  Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the chopped chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.
• Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. 
• Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. 
• Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
• Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. 
• Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
• Pull the brownies out using the overlapping paper and cut into squares.

These were some really delectable brownies. You have got to try it to believe it. 

Green Tea Matcha Madeleine

So I have been away for a while now...


Just thought I'll drop in an update on the experiments I've been up to. Yes, decadent Matcha goodness. How can anyone possibly say no?

Green Tea Matcha Madeleine
Makes 12.
57g unsalted butter, plus 1 Tbsp. for coating the pan
57g granulated sugar
60g all-purpose flour, plus 1 Tbsp. for dusting the pan
A Pinch of salt
1/2 tsp baking powder
1/2 Tbsp matcha (green tea powder)
1 large egg, at room temperature
1 Tbsp. milk, room temperature
1/2 tsp vanilla extract

• Melt the unsalted butter in a small saucepan over medium low heat. Be careful not to burn the butter. Once melted completely, transfer to a small bowl and let it cool.
• In a large bowl, add sugar. Then sift 1 cup all-purpose flour, a pinch of salt, baking powder, and matcha (green tea powder). Whisk together to combine.
• In a separate bowl, combine 2 eggs, 1 Tbsp. milk and vanilla extract. Whisk together till frothy.
• Add the egg mixture into the flour mixture. Fold using a rubber spatula.
• Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add the remaining butter. Mix until just blended and do not over mix!
• Fill a piping back with batter and refrigerate for 1-2 hours
• Melt the 1 Tbsp. butter in microwave. Using a pastry brush, brush butter in the madeleine pans. Then using a fine mesh strainer, lightly dust 1 Tbsp flour. Turn pan over the sink and allow excess flour to fall off. Place the pan in the refrigeration till you are reading to bake
• Remove the batter from the refrigerator and fill each mold in the madeleine pan with approximately 1 Tbsp. of the batter. There is no need to smooth out the batter in the pan as it’ll melt in the oven.
• Bake at 190°C for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched
• Remove the pan from the oven and let cool for 3 minutes before you release the madeleines from the pan and transfer them onto a cooling rack
• Serve slightly warm or at room temperature 
  

Bon Appetit!