Friday, April 18, 2014

☆Happy Easter☆Hot Cross Buns☆

Happy Easter Day!!!
 
Finally a decent looking hot cross buns I have gotten today.
 
 
Look at how pretty they turn out this time?


 
I had added raisins and orange zest into the dough, more spice, to enhance the Hot Cross Buns. And used another "cross" paste.
 

 
The before and after baking, and after glazed look.
 

 
My little helper's hands. More than eager to help me to glaze the buns.
 


 
So, what do you think of my Hot Cross Buns today?
 


 
We can't wait.... and tried our 1st bun...
 
Yum Yum Yum...!!!


 
Ingredients:
 (For 12 buns from about 78-80g)

500g flour bread flour

75g caster sugar
 5g of dry yeast
a pinch of salt
2 teaspoon of cinnamon powder
1/4 teaspoon nutmeg
1/4 tsp ground spice
 250g warm fresh milk
1 medium egg at room temperature
1/2 tsp vanilla paste
1 orange zest
60g butter, melted and cooled 
75g sultanas

For the glaze:
apricot jam for polishing
(you can use any jam)

Method:
1. Using my electric mix, pour all the dry ingredients (except the raisins & orange zest). Add in the warmed milk and lightly beaten egg, mix till you get a smooth and elastic dough. Slowly add in the melted butter, continue kneading till you get a smooth & glossy and elastic dough. Add in the raisins and the orange peel at the last bit of kneading.
=>Takes me about 10-15mins to knead the dough.
=>you should be able to get a transparent veil when you pull the ready dough

2. Place the dough in a greased bowl and cover the bowl with cling wrap. Allow it to proof to double, roughly about 1 hour.

3. After the 1st proofing, deflate the dough to release any extra air inside the dough. Weigh the dough and divide them into 12 equal round balls.

4. Arrange the 12 balls on a 20x30-cm baking tray, lined with baking paper. Space the dough evenly and cover them with the cling wrap. Allow the round doughs to go on the 2nd proofing for about 30 minutes.

5. Bake the buns in a preheated oven of 180C for about 20 minutes, or until the buns are golden brown on the surface.

6. Once ready, remove the buns and glazed them immediately with the apricot glaze.

7. Serve the buns warm with a generous helping of butter or cream cheese.. Yummy!

For the cross:
50g cake flour 
5 tbsp water

While the doughs are on the 2nd proofing, prepare the cross batter.

Mixing the flour, and adding the water gradually till you get a smooth and thick paste. Pour the batter into a piping bag with an opening of 3mm.
 
This recipe is modified based on the previous ☆My Not-So-Hot-Cross-Buns☆ .


Thursday, April 17, 2014

☆My Not-So-Hot-Cross-Buns☆

Easter Day is just tomorrow, and hot cross buns are traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa & Canada. But now we can have them anytime of the year.

It is a spiced, sweet bun made with currants or raisins and marked with a cross on the top.

If you were to goggled for the hot cross buns, you will find that these days they are plenty of new versions hot cross buns and they are all so pretty.

My buns on the other hand, were just so so looking.
 
This was my 2nd attempt on these buns. 
 
My previous Hot Cross Buns were sourced from Prima Flour.
A very simple recipe, and yielded a very soft, bread texture.
 
This recipe, after goggling so plenty of hot cross buns recipe, this picture caught my attention. This Italian lady, Martina, had baked some gorgeous looking hot cross buns, and I thought I could attempt in those.


The process of these hot cross buns took me about 2 hours in total, though it was stated in Martina's blog. I had made a rough estimation of the proofing time of my buns.
 
Some website had stated to cut a cross on the buns on the 2nd proofing, so that you would be able to pipe the cross easily and nicely afterwards. So I did so, but I was afraid that I had "overly" cut them.
 
I wasn't that adventurous in my hot cross buns, I had made them plain just in case they did not turn out the way they should be.


But nevertheless, these buns did not failed me. 
Despite the ugly looking buns I made, the bread texture was awesome!!!
 
So......,
I will attempt soon, with the raisins & the orange peel and a little bit more spice in the buns.
 

Look at the soft fluffy texture of these buns.
 
I love them!
 
At least I did not have to treat "Mr. Bin" to my hot cross buns.. :))

This recipe as adapted from Martina's blog:
 
 If you refer to Martina's blog, she has a tutorial of how to make a smooth, round dough.
 
Recipe stated in Italian, and I had goggled them and translated it, and modified it to my own preference.
Please refer to Trattoria da Martina's blog for the exact recipe 

Ingredients: 
(in my own modifications) 
 (For 12 buns from about 70-75g) 

500g flour bread flour 

75g caster sugar 
 7g of dry yeast 
 a pinch of salt
 2 teaspoon of cinnamon powder
 250g warm fresh milk
 1 medium egg at room temperature  
1/2 tsp vanilla paste 
1/2 orange zest 
60g butter, melted and cooled  
100g sultanas

For the glaze:
apricot jam for polishing
(you can use any jam) 

Method:
1. Using my electric mix, pour all the dry ingredients (except the raisins & orange zest). Add in the warmed milk and lightly beaten egg, mix till you get a smooth and elastic dough. Slowly add in the melted butter, continue kneading till you get a smooth & glossy and elastic dough. Add in the raisins and the orange peel at the last bit of kneading.
=>Takes me about 10-15mins to knead the dough.
=>you should be able to get a transparent veil when you pull the ready dough
 
2. Place the dough in a greased bowl and cover the bowl with cling wrap. Allow it to proof to double, roughly about 1 hour.
 
3. After the 1st proofing, deflate the dough to release any extra air inside the dough. Weigh the dough and divide them into 12 equal round balls.
4. Arrange the 12 balls on a 20x30-cm baking tray, lined with baking paper. Space the dough evenly and cover them with the cling wrap. Allow the round doughs to go on the 2nd proofing for about 30 minutes.
 
5. Bake the buns in a preheated oven of 180C for about 20 minutes, or until the buns are golden brown on the surface.
 
6. Once ready, remove the buns and glazed them immediately with the apricot glaze.
 
7. Serve the buns warm with a generous helping of butter or cream cheese.. Yummy!

For the cross: 
75g cake flour 
1 tablespoon powdered sugar  
80g of water
While the doughs are on the 2nd proofing, prepare the cross batter.
 
Mixing the flour with the sugar and adding the water gradually till you get a smooth and thick paste. Pour the batter into a piping bag with an opening of 3mm.
=>Smooth enough for you to pipe the cross, too runny will ended up like mine:(

Wednesday, April 16, 2014

•Banana Chiffon Cake•Rice Cooker•

Let's have a Banana Chiffon Cake in my rice cooker today.


Well, I think, Rice Cooker Cakes were another easy option out for some people like me. It was absolutely fuss free. You mixed all the batter, pour them into the pot/mould, and select "cake". Just wait for the beep beep sound to receive your surprise.


This time, I tried to pour in just a little bit more batter but it overflowed a little. So perhaps, it was a "MUST" to leave at least 1/5 off the mould before you "cook" the chiffon.

My cake session probably took about 40 minutes to "cook" the chiffon. So if you think yours is not ready, you may wish to select another cycle but please do make sure you check on every 10 minutes interval to make sure that the chiffon is not overcooked.


This is the top view of the center of the chiffon. Pretty neat, wasn't it.


There, another 5"-Banana Chiffon Cake was ready for my girl's breakfast.
Hope they will like them as much as I did.


Look at the soft, fluffy texture of this Banana Chiffon Cake.


I am using the same recipe as Cocoa Chiffon Cake
Just replace the cocoa powder+40ml hot water with half a banana+40ml milk. 


This is the book that I had gotten my recipe from, and I had bought it when I was in Taipei last year. So this book came in very handy as it had plenty of amazing recipe using rice cooker.

Some tips for Rice Cooker Cakes adventures:
1. Be patient - Absolutely no peeping on the 1st cycle of the "CAKE" or "COOK", otherwise your cakes might sink nor would not rise nicely as they should.
2. If you think that your cake is not ready cooked, select another cycle, but do check like every 10 minutes interval to make sure that the cake was not overcooked.
3. Some recipes do require greasing of the rice cooker pot, so do take note of that.

If you liked to know which rice cooker I am using, please click on the link to my previous posts:  


I will be submitting this post to "Rice Cooker Cake Challenge #1 Are You Game for It?", hosted by Miss B of Everybody Eats Well in Flander.