Mexican Bun

Mexican Bun

Last week, my daughter Sofea made a request for this Mexican Bun….but she didn’t remember the name of the bun, so she said “Ummi, can you make a bun like the one that we bought at Summit?” Summit is a shopping centre near our house in USJ…..and we always buy the Mexican bun whenever we went there. Baking this bread remind me of the smell that always greets me whenever I enter KLCC from the LRT station in the morning (sometimes I do take LRT to work) and withot fail, forcing me to queue up and buy one…. Yes! You have to queue up to  buy this bun in the morning in KLCC….

 

Ingredients :

Fillings 🙂

  • 100 g butter – softened
  • 1/4 teaspoon vanilla
  • 35 g sugar

Topping :-

  • 100 g butter – softened
  • 80 g icing sugar
  • 2 large eggs
  • 1 teaspoon coffee emulco or you can use 2 tbsp instant coffee powder dissolved in 1 tbsp of water
  • 100 g flour

Sweet dough :-

  • 105 ml water
  • 250 g bread flour ( I used normal flour)
  • 2 tbsp powder milk
  • 40 g caster sugar
  • 1/2 tsp salt
  • 7 g instant yeast
  • 80 g water roux
  • 30 g butter – softened

Methods :

Sweet dough : Put all the ingredient in the bread maker, select DOUGH and press ON. The whole process will take about 1 hr 30 min

Filling : Beat butter for 3 mins and then add vanilla and sugar. Mix well. Refrigerate the mixture until firm and divide into 10 small balls.

Topping :Beat butter and icing sugar for 5 min till light and fluffy. Add in egg one at a time and mix well. Add the coffee emulco and the the flour. Mix until combined.

Mexican Bun : Punch the dough to release air and remove it  from the BM . Divide the dough into 10 balls and let it rest for 10 min. Flatten a ball of dough with the palm of your hand. Place a ball of filling in the centre of the dough. Gather the edge and pinch to seal. Pat into shape and place on a greased baking tray. Repeat with remaining portions of dough. Prove for 45 min in a warm place. Pipe the topping on the buns in a spiral, starting from the centre. Bake in preheated oven at 200 C for 12 to 15 min or until buns are lightly brown.

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Cheesecake

Blueberry Cheesecake

Salam to everyone and I hope that you had a good and productive morning….. I’m still having this holiday mood even though today is already second day of “work”..he he he….

This cheesecake I baked yesterday after so long putting it off due to “LAZY MODE”…ha ha ha. Pity my daughter… she has been asking me to bake a cheesecake for ages but I keep on delaying it. I don’t know why suddenly I felt like baking cheesecake yesterday… anyway half of cake was gone by the time the girls went to bed last night….glad that I baked it.

Cheesecake

Crust:

150 gram Oreo cookies – crushed
50 grm melted butter

Cheesecake filling:

2 x 8 oz cream cheese
2/3 cup sugar
2 eggs
2/3 cup heavy cream
2/3 tbsp lemon juice
2/3 tbsp vanilla

  1. Prepare and greased an 8” x 8” square baking pan. Line it with parchment paper or aluminum foil and left some overhang on the side (for easy removal later on) Pre-heat the oven to 175C.
  2. Combined Oreo cookies crumbs with melted butter. Press into the base of the baking pan and let it chill in the fridge while you prepare the filling.
  3. Beat cream cheese and sugar until smooth. Beat in eggs, one at a time making sure fully incorporated before adding next ingredient. Add heavy cream, vanilla and lemon juice and mix well.
  4. Pour mixture into prepared base and tap few times to bring air bubbles to the surface.
  5. Bake in water bath for 45 – 55 minutes or until the cake batter wobble a little, off the oven and leave it in the oven for another hour. Remove from the water, cover and cool in the fridge.
  6. Put the topping of your favourite.

Pandan Chiffon Cake

Pandan Chiffon Cake

Salam and I think it is not too late for me to say Eid Mubarak to everyone. I performed my first Hajj last year and it feels like it was only yesterday….I can still feel my feet  hurting  from the walk to the Jamrah from our tent in Mina…. hopefully I will be invited again by Allah to visit his Holy land…

Okay… lets talk about today’s cake…this cake is one of the cake that I found so difficult to make. When I was in Malaysia, I have wasted dozens and dozens of eggs trying to bake one. Why do I bother trying…? Well, my other half only eats this cake and no other…so, as a wife, I want to bake a cake that he loves… Alhamdulillah, last year I have successfully baked one for him. This cake is so fluffy and light…kids love it and normally it will be gone by the end of the day. This recipe I got it from Mat Gebu.

Ingredient A 🙂

  • 4 egg yolks
  • 70 ml corn oil
  • 70 ml coconut milk/evaporated milk
  • 45 ml water
  • 100 g fine sugar
  • 1 tsp pandan paste
  • 150 g flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Ingredient  B 🙂

  • 4 egg whites
  • 90 g fine sugar
  • 1/4 tsp cream of tartar

Method:-)

  • Preheat oven at 175 C. Sieve together flour, baking powder and salt. Set aside.
  • In a mixing bowl, mix egg yolks, coconut milk, water, pandan paste and sugar until well combine. Add in the corn oil and mix well. Lastly add the flour mixture and mix until the mixture is smooth.
  • In a mixer, whisk egg whites until foamy and then slowly add sugar and cream of tartar. Beat until stiff peaks form.
  • Fold in the egg white into the egg yolk mixture in 3 batches. Fold until well combined and pour into an ungreased chiffon cake pan. Bake for about 45 – 50 min or until skewer comes out clean.
  • Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.

Chocolate Cupcakes

Chocolate cupcakes

Salam and morning everybody. Today is the first day of 5 days Eid holidays for the kid…. as usual, they are always hungry…so this morning after sending my other half to work, I decided to bake this cupcakes that I just saw during the weekend on Food network. The cupcakes are so yummy and soft….and just to get them involved, I let them decorate the cupcakes. I only made 1/2 of the ingredient and yield about 24 cupcakes. Lets see the ingredient…

Ingredients

Cupcake:-)

  • 8 ounces sour cream
  • 1 tablespoon vanilla
  • 2 cups flour
  • 2 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup strong brewed coffee
  • 1 cup vegetable oil
  • 3 large eggs

Frosting 🙂

  • 200 g cooking chocolate
  • 250 g thick cream

Directions

For the cupcake:

Preheat oven to 350 degrees F (175 C). Line cupcake pans with cupcake liners.

In a large bowl, combine all the ingredients. Beat at medium speed with an electric mixer until smooth. Pour into cupcake liners about 2/3 full. Bake for 16 to 18 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

For the frosting:

Melt the cooking chocolates using double boiler. Once melted add the thick cream and mix till everything smooth. Cool and ready to use.

Peanut Brittle

Homemade Peanut Brittle

My husband always gets a box of chocolates/sweets on his birthday from the bank where he works. Besides chocolates and cakes, they also put in the box a small amount of peanut brittles….I love them very much and since this only happens once a year, I have to find the recipe so that I can make them whenever I feel like eating…. I took this recipe  from Allrecipes.com and have tried it for few times….just that I made it half with peanuts and another half without peanut since my daughter Nurin doesn’t like the one with peanuts.

Ingredients

  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 cup peanuts
  • 2 tablespoons butter, softened
  • 1 teaspoon baking soda

Directions

  1. Grease a large cookie sheet. Set aside.
  2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

Surprise Surprise

Chocolate Cake

Last Friday my husband’s office had a Dessert Competition…so, we decided to bake a Chocolate Cake  and participate just for fun of it  and to my surprise…we won the first place…he he he. Lucky me… The Dean & Deluca hamper (Master Chef collection) was excellent…he he he… free….

First Prize

Pad Thai

Pad Thai

Last night my hubby had a product launching and dinner at J.W. Marriott, so, I end up cooking something that is easy and fast…Pad Thai… but the trick is you have to prepare the sauce ahead of time or you can purchase them from local grocery store. Pad Thai is one of the most popular Thai dishes, maybe it comes second after Tom Yam. Pad Thai simply means Thai Style Stir Fried Noodles. I got this recipe from Chez Pim blog but I modified the sauce a little bit to suit my taste .

Pad Thai sauce ingredients:

  • 1/2 cup of palm sugar
  • 1/3 cup white sugar (original recipe doesn’t have this…I add because I can’t taste the sweet part of the sauce…purely optional)
  • 2-3 tbsp of fish sauce (original recipe ask for 1/2 cup…I think it is too much..too salty)
  • 1/2 cup of concentrate tamarind juice
  • 2 tsp chili powder or paprika

Pad Thai noodle stir fry ingredients:

  • 100 g Dried rice stick noodles – soak for 30 minutes.
  • 8 peeled shrimp / 2 oz chicken meat
  • 1 egg
  • 2 cloves of garlic, chopped
  • 3 tbsp of vegetable oil
  • 1 cup of  bean sprouts
  • ¼ cup of chop Chinese chives
  • 1 – 2 tbsp dried shrimps – pounded
  • 1 – 2 tbsp of ground peanuts

How to prepare :

Pad thai sauce: heat a small pan on medium low and add fish sauce, palm and white sugar and concentrated tamarind. Cook sauce until palm sugar and white sugar have completely dissolve. Taste and adjust the flavor balance until it suits you. Then add the chilli powder, begin with a teaspoon or two, depending on your taste, and keep adding until it tastes the way you like it. By the time you’re done flavoring, the pot should be simmering happily. Turn off the heat and let the sauce cool down.

Stir fry the noodles: Heat a large work over high heat and add 3 tbls. oil. Add chicken and garlic. Stir rigorously for 1 – 2 min, then add 1 – 2 tbsp of sauce just to flavour the chicken. Cook for another 1 min. Add the noodles and 1/4 cup of warm pad thai sauce. Stir rigorously till the noodles soften. Taste and when it is ok, push the noodles to a side and crack egg in the middle. Leave for 10 – 15 seconds and then toss together. Add shrimps, ground nut, ground dried shrimps and bean sprouts. Add more sauce it it looks pale. When the shrimps cooked, add the chopped Chinese chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.