brioche ~ kenwood's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

i'm feeling so gedik excited!!
alhamdulillah.. my 1st trial with the new BM is a success
memang dah lama teringin sangat2 nak makan brioche
i have printed out 3-4 brioche recipes but never come arnd to do it
lazyness overruled! 'azubillah..

source: kenwood BM recipe book (the recipe below yield 750g loaf)

• 200ml milk
• 2 eggs
• 120 butter, melted
• 500g high protein flour
• 1 1/2tsp salt
• 60g sugar
• 2tsp instant dried yeast

1. put everything in the BM accordingly and select sweet bread program.
2. after 3 hours, wallah!!

subhanallah.. i didnt realize it was so very easy!!
even the kids can do it by themselves
i actually set the delay timer.. dumped everything at 1030pm and by 5am the house smells like a bakery! it is so good waking up to a nice bread-y smell and beautiful home-made bread. alhamdulillah..

very very soft.. yummmm..

aubergine, red pepper and tomato tart

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

while making dinner for kids,
i made this for my other half
alhamdulillah.. he likes it!

i have made a tart with pizza dough before
sangat2 mengenyangkan!
great for dinner, insyaallah.

source: popina book of baking
pizza base:

• 220g strong flour <-- i used 50g wholemeal flour + 170g bread flour
• 1 tsp dried quick yeast
• 1/2 tsp salt
• 2 Tbs olive oil
• 1 egg
• 80ml warm water

tart:

• 160g aubergine, chopped
• 2 large red peppers, deseeded and cut into strips
• 1 large red onion, thinly sliced
• 50ml olive oil, plus extra to drizzle
• 1 tsp salt
• 1/2tsp crushed black pepper
• 100g cherry tomatoes, halved
• 1 Tbs chopped parsley <-- nil.
• 110g mature cheddar cheese, grated
• 150g greek yogurt

method:
pizza base:

1. mix the flour, yeast and salt in a bowl. make well in center and pour in the oil, egg and water. draw everything together with your hands until you get a soft dough.
2. transfer the dough to a lightly floured surface and knead for a couple of minutes. the dough should be soft but not sticky. if sticky, add a little flour and knead again. roll out the dough with a rolling pin until 3mm thick.

tart:

1. preheat oven to 180C.
2. put the eggplant, peppers and onions in a non-stick roasting pan, drizzle with oil and season well with salt and pepper.  cover the pan with aluminum foil. bake in the preheated oven for about 20 minutes or until just soft. Drain any excess juice from the roasted vegetables.
3. reduce heat to 170C.
4. line the tart tin with pizza dough but do not trim the edges yet. set aside.
5. stir the tomatoes, parsley, and half the cheese into the roasted vegetables and set aside.
6. In a separate bowl, mix together the yogurt and remaining cheese. spoon into the tart shell.
7. Scatter the roasted vegetables over the yogurt, spreading it evenly. trim the excess of pizza dough neatly around the edges.
8. bake for 25-30 minutes. remove from the oven and leave to cool.

orange pull apart bread

bismillahirrahmanirraheem..

assalamu'alaikum wrm wbt.

for those who is adverse to cinnamon,

do try out this orange version of CPAB

it is oh-so-awesome! 

i just can't stop pulling & tearing it apart
and savour every moment i sink my teeth into this OPAB :D
alhamdulillah.. thank you Allah for this moment of joy
and the joy of seeing how friends love it as much as i do
subhanallah.. priceless!

 

 

yumminess overload!

 

 

 

source: thewhimsicalcupcake

the original name is lemon scented pull apart cake

but i used orange zest instead of lemon - hence the change of name ;)

For the sweet yeast dough:

• About 2 3/4 cups (12 1/4 ounces) all-purpose flour
• 1/4 cup (1 3/4 ounces) granulated sugar
• 2 1/4 teaspoons (1 envelope) instant yeast
• 1/2 teaspoon salt
• 1/3 cup (2 1/2 fluid ounces) whole milk
• 2 ounces unsalted butter
• 1/4 cup (2 fluid ounces) water
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs , at room temperature

For the lemon paste filling:

• 1/2 cup (3 1/2 ounces) granulated sugar
• 3 tablespoons finely grated lemon zest (3 lemons) <-- non. my lemons are all skinless
• 1 tablespoon finely grated orange zest <-- i grate 1 very large orange skin 
• 2 ounces unsalted butter , melted

For the tangy cream cheese icing:

• 3 ounces cream cheese , softened
• 1/3 cup (1 1/4 ounces) powdered sugar
• 1 tablespoon whole milk
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon lemon extract

you will appear again in my kitchen. soon! insyaallah.

Directions: - same as CPAB expect for the filling part and this one has cream cheese icing!

1. Stir together 2 cups (9 ounces) of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.

2. Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

3. Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour. Knead gently until smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if necessary to lessen the stickiness. Place the dough in a large bowl, cover the bowl securely with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step. While the dough is rising, make the filling.
Make the lemon paste filling

4. In a small bowl, mix together the sugar and the lemon and orange zests. Set the sandy-wet mixture nearby (the sugar draws out moisture from the zests to create the consistency).
Make the coffee cake/ bread.

5. Center a rack in the oven and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan. Or, lightly coat the pan with nonstick spray.

6. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.

7. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.

8. Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
Make the tangy cream cheese icing

9. In a medium bowl, using a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.

10. To remove the coffee cake from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.

11. Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it.

12. Serve the coffee cake warm or at room temperature. To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don’t attempt to cut it until it is almost completely cool.

orange yogurt bundt cake

bismillahirrahmanirraheem..

assalamu'alaikum wrm wbt.

let us recite selawat before we start

allahumma solli 'ala muhammad wa'ala aali muhammad

kama sollaita'ala ibraheem wa'ala aali ibraheem

innaka hameedun majeed

allahumma baarik 'ala muhammad wa'ala aali muhammad

kama barakta'ala ibraheem wa'ala aali ibraheem

innaka hameedun majeed

alhamdulillahi rabbil 'alameen

thank you Allah for giving us opportunity to breath and live for another day

thank you Allah for giving us beautiful earth and sky for us to live by

my boy wanted to bring cake for maulidurrasul celebration

they held it today, in the school.

he does not want a chocolate cake

he prefers orange cake over chocolate cake

but he is one hantu-chocolate just like his ummi!

how come he does not like chocolate cake??

and he wanted it to be baked in bundt pan

so i searched for orange bundt cake

and settled on this recipe

source: poppytalk

• 2 cups flour 
• 1 Tbs baking powder
• 1/2 tsp salt
• 2 eggs 
• 3/4 c sugar
• zest of 2 Seville oranges
• juice of 2 Seville oranges + enough plain yogurt to measure 1 cup
• 1/3 cup olive oil <-- i used canola
• 1 tsp vanilla extract <-- nope. didnt put this.

Citrus syrup

•  juice of 2 Seville oranges
•  4 T sugar

1. Preheat oven to 350 F. Butter and flour your bundt pan and set aside.

2. In a large bowl, mix together the flour, baking powder, and salt.

3. In another bowl, combine the sugar and the orange zest together. Blend well so that the oils in the zest release into the sugar and becomes fragrant. Beat the eggs into the sugar until well combined and stir in the yogurt, orange juice, vanilla and olive oil. Add in flour mixture and stir until everything is all mixed.

4. Pour batter into the bundt pan, smoothing the tops with a spatula. Bake for 30-40 minutes or until the tops are golden and a cake tester inserted in the middle comes out clean. Cool for 5 minutes before inverting onto a wire rack.

5. While cake is cooling, mix together the sugar and the orange juice in a small saucepan until the sugar melts. Using a pastry brush, generously brush the orange syrup over the cake. Poke the cake a few times with a skewer if need be to help soak in the syrup, because the wetter this cake gets with the orange syrup the better it will be.


insyaallah pics will be uploaded later in the evening.

apple and strawberry oat crumble

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

i feel a sudden urge to eat fruit crumble
ok. i lied. i have both fruits: apple & strawberry in fridge
both are crying for help to save them from ageing
but oh my butter.. where have they gone???
there are less than 3/4cups of butter (abt 180gm)
and i found loads of oats that is pass due date
ting! thats when the oat crumble idea came.

scrummy + healthy = happy :)

source: onceuponachef  (i made half of below recipe)

For Topping

• 2 cups rolled oats
• 1½ cups all-purpose flour
• 1⅓ cups light brown sugar, packed
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, melted

For Fruit Filling

• 8 large baking apples, peeled, cored and sliced ¼-inch thick
• 2 cups (8 ounces) cranberries, fresh or frozen <- i used fresh strawberries
• 1⅓ cups granulated sugar <-- i reduced sugar to 1/3C for half recipe
• 2 tablespoons cornstarch
• 2 teaspoons ground cinnamon

1. Preheat oven to 375 degrees. Butter a 3-quart baking dish.

2. To make the topping, mix the oats, flour, brown sugar and salt together in a bowl. Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.

3. To make the fruit filling, toss the apples, cranberries, sugar, cornstarch and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.

4. Press the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.

Storage: This crumble is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days. Reheat in a 300 degree oven for 10-15 minutes, until warm.

lemon coconut custard cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

ingatan untuk diri sendiri pada hari ini..
sebelum buat sesuatu perkara, baca bismillah & ingat Allah..
niat dihati tujuan buat perkara itu kerana Allah
masak utk anak2 kerana Allah
masak utk teman2 di opis kerana Allah
insyaAllah.. ada keberkatannya..

kek ni dibuat sempena meeting dgn para staff
sempena hari ulangtahun salah seorang senior staff
tapi takdak gaya macam kek hepibeday2u langsung!
takpa.. janji semua warga kerja boleh makan (7 out of 8 are guys)
kalau kek hepibeday2u penuh aising org2 lelaki kurang minat
err.. kenyataan tersebut berdasarkan org2 lelaki yg ada disekeliling saya

moist but crumbly - mabeles!
on 2nd tot; i think crumbly but moist sounds better.

sumber: womansday

• 1¼ cups self-raising flour
• ¼ cup custard powder
• 1 cup caster sugar
• ½ cup desiccated coconut
• 1 tablespoon grated lemon rind
• 1 cup milk
• 120g butter, melted
• 2 eggs

Coconut icing

• 1¼ cups icing sugar <-- i reduced to 3/4cups
• 2 tablespoons lemon juice
• ½ teaspoon grated lemon rind
• 1/3 cup shredded coconut 
• Lemon zest, to serve

1. Preheat oven to moderate, 180C. Lightly grease a 20cm-round cake pan and line the base with baking paper.
2. Sift flour and custard powder together in a large bowl. Stir in sugar, coconut and rind. Add milk, butter and eggs. Using an electric mixer, beat for 2-3 minutes until smooth. Do not over-beat.
3. Pour mixture into prepared pan. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
4. Coconut icing. Sift icing sugar into a heat-proof bowl. Stir in juice and rind. Mix until smooth. Place over a saucepan of simmering water and heat gently, stirring until mixture is of spreadable consistency. 
5. Spread icing over cooled cake. Sprinkle with shredded coconut. Serve topped with lemon zest.

gula aising dikurangkan separuh.. tapi manis leting jugok!

makan kek ni terimbau kenangan makan manisan kelapa yg mamak roti jual masa kecik2 dulu.. nama candy rasanya.. coconut candy?? tapi candy mamak tu jauh lebih manis.. kecik2 dah tunjuk tanda2 gigi-manis (sweet-tooth) :p

cinnamon swirl buttermilk pound cake - tish boyle's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

ever since shirley @kokken69 posted it in her blog..
i've been dreaming of this cake
imagining how am i going to do it - sort of exercising the steps in my mind
ok. its a little bit overboard since its only a pound cake
nobody can go wrong making pound cake, i suppose.
but then, when i saw sis rima posted it. aduyai..
i feel like running back home from the office
and bake this cake there & then!
i finally made this for my department meeting
(yup! i need a reason to bake)

moist + gebu + lemak merdu - everything u asked for in a cake!

sumber: kokken69
Cinnamon Streusel Swirl

• 1/2 cup (60g)             All purpose flour
• 1/3 cup (72g)             Firmly packed light brown sugar
• 1/4 tsp                        Ground Cinnamon
• Pinch of salt
• 3 tbsp(42g)                Unsalted butter melted

Buttermilk Pound Cake

• 2 cups (242g)            All purpose flour
• 1/2 cup (57g)            Cake flour
• 1 tsp                          Baking powder
• 1/4tsp                        Baking soda
• 1/4 tsp                       Salt
• 1/8 tsp                       Ground cardamom
• 1cup (227g)              Unsalted butter, softened
• 2 cups (400g)            Castor sugar (I used 340g)
• 3 large                       Eggs
• 2 tsp                          Vanilla Extract
• 1 tsp                          Finely grated orange zest <-- i used lemon zest.
• 1cup (240ml)            Butter Milk

the best pound cake i ever made. sungguh! tak tipu!

1. Preheat oven to 170C / 325F. If using a bundt pan, grease the inside of a 10inch bundt pan with butter  and dust it with flour. I used a loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. (2mins) Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

5. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

6. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

7. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.

8. Bake the cake for 65 to 75mins, until the cake tester inserted into the center comes out clean.

9. Cool the cake for 15 mins before turing out the cake to cool completely.

u complete me.

nota:
utk kek yg sedap sila guna butter yg sedap. hehe.. sah2 la kan..? :p
butter yg paling sedap utk buat cake to me so far is SCS.. tapi mahalnya tak ampun!

and pls.. don't opt out the ground cardamom (buah pelaga) - that is one of the reason this pound cake is different from others. combined with the fresh grated lemon/ orange zest.. it tastes so exotic & dramatic! (ayat yg sgt over.)