Monday, 24 November 2014

Hearty Homemade Buns/Bread with Unique Sweet Aromatic and Nutty Flavor

After my first attempt at making Red Bean Paste Rolls, my children have been asking me to make this red bean paste bread again.  Well, I gladly obliged with some modifications.
Click here for the recipe-->Red Bean Paste Rolls
As I have ready stocks of organic pumpkin and sunflower seeds, I decided to add these seeds to the bread. Besides being healthy and nutritious, pumpkin and sunflower seeds enhanced the flavor of the bread even more and give the bread an interesting sweet and nutty taste,.... yeah,.. and slightly chewy texture too!!
In addition, sesame seeds give a very unique sweet aromatic flavor to the bread ....... as well as the kitchen while the bread is baking in the oven!!!

Pumpkin, Sunflower and Sesame Seeds with Red Bean Paste Buns
Recipe adapted from Bread Magic page 37 using Basic Sweet Dough Method
(My modification in red)
Ingredients (A) :
- 330 high protein flour
- 1.5 tbsp milk powder
-1/2 tsp salt
- 60g caster sugar
Ingredient (B) :
- 1 egg (grade B)
Ingredients (C) : Mixed together
- 120ml water
- 10g instant yeast
Ingredient (D) :
- 40g butter

Ingredients for Filling : Mixed together
- 250g black date paste (I used red bean paste)
- some sesame seeds
- some sunflower seeds
Glazing :
-1 egg (beaten)
Topping :
- some sesame seeds
some pumpkin seeds

Method :
1) Combine ingredients A together in a mixer. Slightly blend it before adding ingredients B and C.

2) Beat approximately 5 minutes to form a dough.

3) Add butter and continue beat until the dough is smooth. To check whether the dough is fully developed, stretch a small piece with your fingers to see if it can be stretched into thin layer without tearing it. If it does not stretch, continue beating again until it passes the stretch.

4) Remove dough and leave it in a big bowl, covered with a piece of damp cloth. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.

1-4) I used bread machine to knead the dough. Just put the ingredients as per your machine instructions and let it proof. After the 1st proofing, take the dough out from the machine.

5) Scale dough at 60g portions. Shape them into small balls and let them rest for 5 minutes.

6) Flatten and roll each ball of dough and place filling, seal and wrap into a ball.

Oopss.... my camera battery was running low.... but it's still better than nothing, right?

7) Roll flat once more and make several slits as the above pic and place on a greased baking tray or pan. Repeat the above process with the rest of the dough. Cover with a damp cloth and leave them for 45 minutes or more for a second time proofing.

8) Once they are doubled in size, glaze with egg wash and sprinkle top with some pumpkin and sesame seeds.

9) Bake in a preheated oven at 180°C for 12-15 minutes depending on individual's oven. So, do adjust the temperature and timing accordingly.

10) Remove and cool on wire rack.

You can shape the bread anyway you like
Pumpkin and sunflower seeds enhanced the delicate and nutty flavor to this hearty bread
A hearty delicious bread loaded with delightfully nutty taste
Healthy and Nutritious bread for all my dear readers :)



I am linking this post with Cook-Your-Books #18 @ kitchen flavours


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Monday, 17 November 2014

Quick and Easy Strawberry Muffins

Who doesn't like strawberries???? I am sure most of us love strawberries. We can serve strawberries in anyway we like, be it sweet or savory bakes or dishes. Strawberry jam is our favorite jam. Whenever hubby happens to see strawberries on offer, he is sure to buy some for us and also for me to make jam. In case you also like homemade strawberry jam, you can also try this very easy homemade jam.

That day, I happened to see one of the many recipes which I have bookmarked in one of my many cook books collection. It's blueberry muffins which seemed to be so easy. (In fact, this recipe has been in my KIV files for quite sometimes and it just slipped my mind until I by chanced saw it, hehehe...) But, I did not have any blueberries. Strawberries?? YES, there were some in the fridge. So, what I did was to substitute it with strawberries.

Well, I am glad I substituted it with strawberries

This Quick and Easy Strawberry Muffins is great when you have unexpected guests, and also ideal for satisfying a craving for baked treats.


Quick and Easy Strawberry Muffins
Recipe adapted from Popular Cupcakes & Muffins (Bluberrry Muffins page 102)
Ingredients :  (my modification in red)
- 250gm all-purpose flour
- 2 tsp baking powder
- 110gm superfine sugar
- 125gm fresh strawberries (cut into small pieces)
- 160ml milk
- 125g butter (melted)
- 1 egg (lightly beaten)
- cut 6 strawberries into half (make 12 pcs)
- some icing sugar 

cut fresh strawberries
Method :
1)  Preheat oven to 180°C. Grease a standard muffin pan or line with paper liners.
2)  Sift flour, baking powder and sugar into a large bowl.  Stir in strawberries.  Make a well in center of dry ingredients.
3)  Combine milk, butter and egg.  Mix into dry ingredients, until just combined.
4)  Spoon mixture into prepared pan until to two-thirds full. Arrange halved strawberry on top of the batter.  Bake for 15 to 20 minutes, until skewer inserted in the center of a muffin tests clean.
5)  Cool in pan for 10 minutes, then transfer to a wire rack to cook completely.
6)  Sprinkle some icing sugar onto the muffins.
Goes well with a cup of hot tea or coffee
If you like strawberries as well as muffins, then this recipe is a keeper
Have a fabulous week ahead and happy baking!




I am linking this post with Cook-Your-Books #18 @ kitchen flavours
and
as well as
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Monday, 3 November 2014

Pumpkin Waffles... is it comparable to True Belgian Waffles?? You judge ...

I still have some pumpkin left and I decided to do something different. Pumpkin Waffles, yes, that’s right. However, I chanced upon a waffle recipe from Taste of Home which have in fact captivated me instantly. I have wanted to try it immediately. It’s True Belgian Waffles, but what about my pumpkin puree??? ... Eh..., I can actually add pumpkin puree to this recipe, right? However, I have no idea how a True Belgian Waffles really taste like; without the addition of pumpkin. So, is there anyone who have tried this True Belgian Waffles without any modification? Anyway, I will do this waffles again without the pumpkin puree and will update you all on this.
Overall, I can tell you, this pumpkin waffles is really very very yummylicious and my girls and hubby giving all thumbs up for this. They prefer this pumpkin waffles to the normal waffles version which hubby used to make for us.  Hubby enjoys making pancakes and waffles for us on weekends and holidays and usually we would wake up to the sweet aroma of his bakes feeling so blessed and loved :)  Now hubby wants to bake this version instead of his usual ones, hahaha...

Recipe source : Taste of Home (with some minor modification in red)
Ingredients :
- 2 cups all-purpose flour
- 3/4 cup sugar (I used ½ cup)
- 3.5 teaspoons baking powder (I used 1 tsp double acting baking powder)
- 2 eggs, separated
- 1.5 cup pumpkin puree (steamed and slightly blended)
- 1.5 cups milk
- 1 cup butter, melted
- 1 teaspoon McCormick® Pure Vanilla Extract (I omitted)
- Sliced fresh strawberries or syrup, honey


Yield : 14 mini waffles
Directions :
1) In a bowl, combine flour, sugar and baking powder.
2) In another bowl, lightly beat egg yolks.
3) Add pumpkin puree, milk and butter; mix well.
4) Stir into dry ingredients just until combined.
5) Beat egg whites until stiff peaks form; fold into batter.
6) Grease preheated waffle iron with butter and bake according to manufacturer's directions until golden brown.
7) Serve with strawberries, maple syrup or honey.


It’s great to serve this waffles warm with maple syrup or honey
Top it with your favourite fresh fruits....

Isn’t this a very satisfying and heartwarming breakfast for your family??

Do have an enjoyable week!





I am submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.


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