Sunday, 26 October 2014

Spiral Apple Bread with Caramelized Apple Glaze

Oh look what I found on Pinterest! (again!!),  combination of apple, cinnamon and loads of butter!!

Spiral Apple Bread with Caramelized Apple Glaze


Bread dough:
2 cups flour
3/4 cup warm milk
2 tbsps sugar
2 tbsps butter, melted
1 1/2 tsp yeast
1/2 tsp salt
1/4 tsp cinnamon (optional)
2 apples, peeled, cored and sliced

Place flour, sugar, salt, cinnamon and yeast in a stand mixer with the dough hook. Stir to combine.

In a small bowl, add melted butter into your warm milk, pour the mixture to the flour mixture slowly until it forms a soft dough.

Knead the dough on medium speed for few minutes. Then transfer the dough into a lightly oiled bowl, cover loosely and let it rise in a warm place until it double in size.

Punch dough down, on a lightly floured surface,  roll the dough into a rectangle, cut into strips (not to thin nor too large)

Lightly gread baking sheet or round pan. Starting at the center of pan, coil apple slices with dough strips into spiral, pinching ends securely as strips added.

Cover loosely the bread and let it rise for 30-45 minutes.

Preheat oven at 175*C. Bake for 35-30 minutes or until golden brown.

3 tbsp butter, melted
1/4 tsp cinnamon
1/8 cup sugar (or less)

For topping, mix cinnamon and sugar in a small bowl. Once the bread is removed from the oven, brush the bread with melted butter then sprinkle with the cinnamon and sugar mixture.

1 tbsp butter (yes more butter !!!!)
1/8 cup packed brown sugar 
1/2 tbsp apple juice
1/4 cup confectionery sugar

Melt butter in a saucepan over medium heat, Stir in brown sugar, Heat to boiling, stirring constantly, reduce heat to low, boil and stir 2 minutes, until the sugar dissolve. Stir in apple juice. Heat to boiling. Remove from heat and let it cool to lukewarm.

Gradually stir in confectionery sugar into the mixture. Drizzle glaze over the bread.

Original recipe from Inspired by Charm

Saturday, 25 October 2014

Chocolate Coated Marshmallow

I was asked at the very last minutes to prepare this for the charity sale.

And this is the original photo that caught the attention of the person who asked me to do it

Sunday, 19 October 2014

Almost Traditional English Fruit Cake

Almost? Indeed... almost traditional as I omitted few ingredients which included spices, brandy, candied fruits and only used 2 types of dried fruits I got in the pantry.

Almost Traditional English Fruit Cake

250 g flour, sifted
120 g butter, softened
120 g sugar
2 large eggs
1 tbsp baking powder
200 g dried fruits (i used raisins and cranberries)
1 tsp vanilla extract

Preheat oven 160*C. Greased loaf pan.

In a mixing bowl of electric mixer, beat sugar and butter until light and fluffy. 
Add egg one at a time, beating well after each addition. 

Stir in sifted flour and baking powder and beat again in higher speed. Add the dried fruits and mix everything until combine.

Pour the mixture in the prepared pan and bake for 40 minutes or when skewer came out clean when inserted.


What do you do when tou have some leftover of ganache?? Turn it into truffles of course..

Saturday, 18 October 2014

Kitkat and M&Ms Birthday Cake

What a wonderful feeling when I was asked by a friend to bake something for her daughter's birthday. I feel honored.

The cake was a simple chocolate cake Moelleux au Chocolat, chocolate ganache from Natacha's Kitchen and tons of mini Kitkat and M&Ms..

Hope the little girl will be happy to see this..

Wednesday, 15 October 2014

Pain au Raisin

Another french classic, using basic croissant dough from Anna Olson.

Pain au Raisin
Ingredients :
Roll the dough into a rectangle and spread the frangipane across the surface of the dough. Scatter evenly the raisin.
Roll the dough into a log and cut it crosswise. Arrange each slice on a lightly greased baking sheet with at least 2 inched between each pastry. Cover them loosely with plastic wrap and allow them to rise for about 2 hrs, or until they are doubled in size.
Preheat oven at 170*C.  Brush the egg wash across he surface of each pastry.
Bake the pastry for 15 minutes or until they are puffed and golden brown.
For Fillings (make ahead):
1 cup dried raisin, soaked and drained
Frangipane Cream:
1/2 cup almond meal
1/4 cup sugar
1 egg
3 tbsps butter, softened
3/4 tsp vanilla extract
1 tbsp flour
Using a food processor, combine all the ingredients until a smooth creamy paste is formed.
Keep aside until it ready for use.
Egg wash:
1 egg yolk
2 tbsps milk
 Whisk the egg and 2 tablespoons milk together to make an egg wash.

Sunday, 21 September 2014

Crying Tiger (Thai-style Grilled Steak with Dry Chili Dipping Sauce)

A friend of mine, Marion, keep on talking about this and make me wondering that this must be good for her to keep on repeating. After googling the name, i saw a lot of recipes, some called it Weeping Tiger and some called it Crying Tiger. Whatever name this dish is given, it is good and I will definitely making it again.

* I used peri-peri chili powder for the extra kick and next time I will sprinkle some toasted chopped peanut too.

The photo don't justify the taste though....
Crying Tiger Beef
(Thai-style Grilled Steak with Dry Chili Dipping Sauce)