Monday, November 6, 2017

Soft Wholemeal Loaf

290g bread flour
5g wheat germ
5g wheat bran
12g coconut sugar
5g sea salt
4g instant dried yeast


205g water (I used 140g water + 65g Greek yogurt)
15g fresh milk
20g olive oil

  • Combine all ingredients (A) in a mixing bowl and mix well.  Add in (B) followed and knead until dough is smooth and elastic and passed the "window pane test".
  • Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
  • Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.  
  • Divide into 3 portions.  
  • Flatten the dough and roll it up tightly.  Place onto a greased loaf pan (24 x 13 x 7cm).  Repeat with the other 2 portions of dough.  Cover and let it rise until almost doubled (90%).
  • Preheat oven to 190°C.
  • Bake for about 35 - 40 minutes or till golden brown.

Tuesday, October 24, 2017

Coffee-Walnut Cupcakes

Calling all coffee lovers, this is the cake for you! The combination of coffee and walnut is quite delightful and there is no better aroma to fill your home than with coffee in the form of cakes.  This cake is moist, buttery with a soft texture and packed with coffee flavour.  It is deliciously satisfying, especially with a cup of steaming coffee.

[4 Eggs (with shells) weighed 230g]
Ingredients:  Makes 12 cupcakes

180g unsalted butter, softened at room temperature
45g caster sugar

4 egg yolks

(C)  Mix together:
150g self-raising flour
20g milk powder
30g almond meal
1/8 tsp sea salt (omit if using salted butter)

55g espresso coffee

30g walnut, toasted and chopped
extra whole walnuts, for topping

4 egg whites, bring to room temperature
45g caster sugar
  • Preheat oven to 170°C.  
  • In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until medium peaks formed.  Set aside.
  • Using the same beaters, cream butter and sugar until light and pale in colour.
  • Gradually add in egg yolk, one at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
  • Add in flour mixture and coffee in 3 additions, starting and ending with flour. Combine until just incorporated.
  • Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.  Gently fold in chopped walnuts.
  • Divide batter among cupcake cases, filling each case about 3/4 full.  Place a whole walnut on top of the batter.
  • Bake for about 25 mins or until a skewer inserted into the centre of the cake comes out clean.
  • Transfer the cupcakes on a wire rack to cool.

Wednesday, October 11, 2017

No-Bake Mini Strawberry Cheesecake

With fresh strawberries in abundance and relatively cheap I decided to make something out of these big, luscious, sweet strawberries.  After making the Lychee Cheesecake recently, of course Strawberry Cheesecake came to mind.  

This is a no-bake smooth, creamy and refreshing cheesecake where Greek yogurt is added to give a lighter texture and adds more flavour.  Top it with fresh strawberries before serving and it will suit any dinner party.

150g Marie biscuits, or any biscuits of your choice
85g butter, melted

250g cream cheese, softened
150g caster sugar
350g strawberries, washed and hulled
6 gelatin sheets
40g lemonade (I used Sprite)
125g thickened cream (chilled)
125g Greek yogurt

  • Process biscuits finely in a food processor.  Add in melted butter and mix to combine.
  • Press biscuits into individual dessert mould and using a glass, firmly press down the crust to compact it.  Refrigerate while preparing the filling.
  • Beat chilled cream and yogurt together until soft peaks form.  Set aside in the fridge.
  • Place gelatin sheets into a bowl of cold water for about 10 minutes to soften them. Meanwhile gently heat up the lemonade. Squeeze out excess water from the gelatin sheets; then add into the warmed lemonade and stir gently until it dissolves.  Set aside.
  • Using a stick blender blend the strawberries to get 250g of strawberry puree.  Then push the puree through a fine sieve.  Add gelatin mixture into the strained puree and blend to combine.
  • Beat softened cream cheese and caster sugar until smooth and creamy.  Gradually add in the strawberry puree and beat to combine.   
  • Lastly fold in whipped cream and yogurt mixture.
  • Spoon the mixture into crusts and cover with plastic wrap.  Chill for at least 4 hours or overnight.  
Note:  If you are using gelatin powder, dissolve  15g gelatin powder in 40g strawberry puree or lemonade.
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