Sakura Roll

Take a look at this blog, and now tell me that is not the prettiest swiss roll that you’ve ever seen.

That’s why i immediately searched for online vendor to buy the picked sakura and sakura essence. Both vendors are located in Japan, so it only takes 1 week for me to get all the important stuff that i need for this beautiful recipe.

Now, since this is my first trial on making swiss roll, you have to forgive me on the not so smooth surface of the cake .

I use the sponge recipe from this site since this sponge cake is so soft and smooth in your mouth (I’ve tried to use this before for my mousse cake base)

Sponge Cake Recipe (makes 36 cm x 26 cm cake)

Things you need:

  • 4 eggs
  • 80 gr self raising flour
  • 100 gr sugar
  • 2 pinch of salt
  • 40 gr whipping cream (warm )
  • 1/2 tbs Sakura essence

Thing you need to do:

Preheat oven to 180 C. Line your pan with grease proof baking paper (put it nicely and fitted to the pan – if not you will get wrinkly result like mine :p).

Sift the flour and salt together ( i use self raising flour here since i want to avoid failure result due to over mixing).

Whisk the eggs till lighten, then add the sugar gradually. Whisk them till it forms thick fluffy ribbon.

Sprinkle the flour over the eggs and fold to combine. Take 1/2 cup of the mixture and mix it with the warm whipping cream and sakura essence.  Pour the batter back and fold it to combine.

Baked for 10-12 mins.

Note: Do not over mix the batter, you need to fold it gently :).

Filling:

Things you need:

  • 80g unsalted butter, softened
  • 30g egg yolks
  • 30g caster sugar
  • 15g cake flour
  • 160ml milk
  • 1/2 vanilla bean pod, seeds scraped
  • 15 gr picked cherry blossom
  • 15 gr cherry puree
  • 60g shiro-an (the recipe source is the same blog as this recipe, she has many great recipes 😉 )

Things you need to do:

Rinse off the salt on the pickled cherry blossoms, soak them in water for 3 hrs and pat dry with paper towels. place them on 1/2 side of the baking tray lined with baking paper.

Put softened butter in a bowl. In another bowl whisk together egg yolks, sugar, cake flour, milk and vanilla bean then whisk in the shiro-an.

Cook mixture on stove until thick then leave to cool over an ice water bath. Whisk butter until smooth then add in the above mixture in 2-3 additions.

Lastly add in the cherry puree into the mixture.

Note: originally i wanted to put cherry to top the filling but ended up putting the cherry puree all together which turn out just fine :D.

Putting it all together:

Spread a layer of filling onto cake, make it even with spatula then roll cake up starting from the end (without the sakura) using a sheet of parchment paper as a guide. Keep the cake rolled up and wrap it with parchment paper (tuck the sides of the paper in). Refrigerate cake for 30-60 mins until firm.

Wrinkly but still pretty

The Sweet Bun

The Sweet Bun

It’s been a while from the last recipe posts, the busy office schedule and some cake orders took most of my time.

But here we go again, trying the latest stumbling result.

So I’ve been stumbling around to seek for more entremets recipes, but then I saw this recipe from one of my favorite blog: http://dailydelicious.blogspot.com/2008/05/sweet-blanc-sweet-bun-with-cream-cheese.html

I instantly fell in love with the pretty picture in the web and decided to make it right away.

The bun is sweet, soft and so delicate; I think this is one of my favorite bun recipes so far.

Things you need:

Dough

Ingredients A:

  • 210 g Bread Flour
  • 40 g Cake Flour
  • 6 g Instant Dried Yeast
  • 4 g Salt
  • 30 g Sugar

Ingredients B:

  • 63 g Plain Yogurt à I use vanilla yogurt instead (I think it is makes the bun sweeter)
  • 1 Egg
  • 13 g Condense Milk
  • 8 g Honey
  • 50cc  Water
  • 30 g Butter (soft)

Egg Wash:

  • 1 egg + 1 tbsp water

Cream Cheese Filling:

  • 230 g Cream Cheese
  • 50 g Sugar
  • 80 g Plain Yogurt  (Vanilla yogurt)
  • 30 g Whipping Cream
  • 2 tsp Lemon Juice
Things you need to do:

Make the filling

1. Beat the cream cheese and sugar until smooth and creamy in a bowl.

2. Pour the yoghurt into cream cheese mixture, beat to combine.

3. Pour the whipping cream and lemon juice into the mixture, mix well

4. Cover the bowl with cling film and refrigerate until use.

Make the dough

Mix the (B) ingredients together.

Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 20 – 25 minutes (using hand).

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.

Preheat the oven to 180°C, and butter the muffin pan. Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. then gently presses down the dough into the muffin pan to form a cup.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.

Bake for 12 minutes.

When cool, place the strawberry on top and sprinkle with icing sugar.

Rendition of Bubur Ayam BCA Grogol

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One of our favorite must-have meals whenever we go back to Indonesia is the Indonesian Chicken Porridge. And we only buy it from our favorite vendor nearby our grandmother’s old house (she moved out recently). In our opinion, the man … Continue reading

Recipe: Sole Meuniere

When I watched Julie and Julia, I was amazed with all the food they cooked in the movie. One of them is the pan fried fish that Julia had the first time she arrived in Paris.

So I browsed and looked for the fish recipe, which is surprisingly very simple.

But, don’t under estimate the simplicity of the recipe, because the result is really really REALLY good!

So if you’re in the mood to cook fish, you should really try out this recipe!

Makes 2 portion

Adapted from “Barefoot Contessa Back to Basics” by Ina Garten

  • All-purpose flour, 1/2 cup
  • Salt, 2 teaspoons, (add a bit more for sprinkling)
  • Pepper, 1 teaspoon
  • Sole, 4 fillets, 3 to 4 ounces each (I used halibut fillet, however you can also choose other types of fish such as cod fish or any whitefish that you like)
  • Lemon zest, grated, 1 teaspoon
  • Freshly-squeezed lemon juice, 6 tablespoons, from about 3 lemons
  • Fresh parsley, minced, 2 tablespoons

Pat sole fillets dry with paper towels and sprinkle one side with some salt.

Combine flour, salt and pepper in a big shallow plate.

Heat 3 tablespoons of butter in a pan over medium heat until it starts to turn brown in color. Dredge the fillets in the flour mixture on both sides and place in the hot butter. Low the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for two minutes on the other side. While the second side cooks, add half of the lemon zest and juice to the pan.

Plate the fillets on the warmed plates and pour any pan sauce over them. Keep the cooked fillets warm in the oven while you repeat with the remaining two fillets.

Sprinkle cooked fillets with parsley and serve immediately.

Note: you can serve it with sauteed bell pepper and mushroom for variation.

Smells fishy? Actually, no.

Baked Doughnut (Holes)

I love doughnuts. Those lovely snacks are good for morning breakfast, afternoon tea time or even midnight snacks.

But unfortunately they are DEEP FRIED….. so I’ve been avoiding any chewing activities involving those round shaped evil goodies. Until one fine day when I found a perfect Baked Doughnuts recipe that can replace its evil fried – sister.

This baked doughnut is chewy, tender and fluffy.  And personally, I like them in small sizes (doughnut holes size) so I don’t really feel guilty if I chew lots of ‘em unconsciously. The recipe you’ll see below is basically taken from the link above, but I’ve made some modifications on the topping part.

Note :

These doughnuts taste best if made and eaten on the same day. You can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter for about an hour before baking.

Makes about 20 doughnut holes

INGREDIENTS:

Doughnuts:
1 1/3 cups warm milk, 95 to 105 degrees
2 teaspoons instant yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour
1 teaspoon salt

Topping:
1/2 cup butter, melted (you can reduce it if you don’t like it too buttery)
1 1/2 cups granulated sugar
1 tablespoon cinnamon

Or

1/2 cup butter, melted (just like the above, you can lessen the amount if you don’t like it to be too buttery)
1 1/2 cups icing sugar
1 tablespoon chocolate powder

Paper bag – to shake the topping 😉

Things you need to do:

Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt.

Working with the dough – you can use your mixer to make the dough.. as for me, since my mixer was spoiled the last time I made bread, this time I did it manually.. by hands ..oh yeah it’s like burning the calories before consuming the doughnuts.. (wise move, right 😉 ?)

Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t over-flour.

Knead the dough for a few minutes and then put the dough to a lightly-greased bowl. Cover it and then let the dough rise for about an hour or until it has doubled in size (how long it takes will depend on the temperature of your kitchen).

Punch down the dough (yeah, you just gotta use your hands here) and roll it out to about 1/2-inch thickness on a lightly-floured counter (just spread some flour on the counter where you will be punching the dough). Cut the dough with a 1-inch cookie cutter to make the doughnut holes. Carefully put the them onto a parchment- or silpat-lined baking sheet. Cover the tray with lightly greased plastic wrap. (At this point, you may choose to either refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.

Bake in a 180 C degree – fan oven until the bottoms are just golden-colored, about 8 to 10 minutes. Start checking your doughnut holes around the 8-minute mark. They should still be pale on top, not golden and browned, and just barely baked through.

Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter.

Fill the paper bag with the cinnamon and sugar (or chocolate powder – icing sugar), put in the doughnuts in the paper bag, then shake them till they are well coated! (this is one of the fun part ;), kind of reminds me of those shake-fries they have over at the McDonald’s).

Serve immediately.

Note:

  • If you bake the dough till the top is golden brown, the result will be less chewy and soft. 
  • You can also serve them with cream cheese dipping sauce if you like

Enjoy!

Baked Doughnut (Holes)