Pizza - Pineapple & ham Pizza

Today making pizza for my son. We loves pizza especially homemade because you can mix in any flavors that you or your family prefers.

This one was the pineapple & ham thin crust pizza.

Recipe:

100 gm bread flour
100 gm cake flour
10 gm caster sugar (about 2 teaspoon)
1/2 t salt
2 gm instant yeast (about 1/2 teaspoon)
110gm water
10 gm extra virgin olive oil (1 Tablespoon)

Toppings of your choice.
Some shredded chesse (Mozarella, cheddar , parmesan)

Place all ingredients except olive oil in a mixing bowl, make sure that the yeast & salt do not contact each other.
Knead till dough leave the side of the bowl , then add in olive oil,
knead till you achieved a soft, smooth ,elastic dough

Proved the dough , covered, till double (picture 1 & 2), about an hour.
Lightly knead to release air. And roll flat (picture 3)
Put the dough onto a pizza pan (better with holes underneath , to get a better browning & crispier pizza)- picture 4.
Slowly pressed the dough to fit the pan ( i am using a 13" pan). Poke the dough with fork (picture 5 )
Let rest for 15 mins. After 15 mins, brushed (lightly) some olive oil on to the dough. Next, spread some tomato sauce, then some shredded mozarella cheese.
Follow by your preferred toppings ( i am using pineapple & ham).
Lastly , spread some shredded mix cheese (mozzarella, cheddar & parmesan) on top.
Let rest for 15 mins. Baked at preheated oven at 220 C for 12 mins or till pizza is lightly brown.

Traditional Mooncakes

Traditional Mooncakes is a must for my list when baking monncakes.

 Recipe as below :-

Makes 10 pcs Monncakes ( Outer Skin - 45 gm, Inner Fillings - 100 gms)

300 gm Hong Kong flour
90 gm peanut oil
195gm Golden Syrup ( Make in advance a year ahead)
1.5t alkaline water

Lotus paste - 1kg
Adequate Melon seeds ( 1 used 50 gm)
Salted egg yolks - 10 pcs (steamed for 10 mins, let cool)

Mix Oil, syrup & alkaline water. Stir to combine. Sieve in flour.  Dough will be very sticky at first. Knead well till non sticky to your hand.
Covered and rest for 1 hour at room temp .

After an hour, weigh the dough at 45 gm each. Fillings at 100 gm each.
Wrap in the salted egg yolks to the lotus paste .
Prepared the mould and wrap the fillings with the dough.
Release the moon cake from the mould straight onto a lined baking tin.  Rest for 10 mins.
Baked at preheated oven at 170 C for 10 mins.

After first baking for 10 mins.

Removed from oven, rest for at least 15 mins. brush with egg wash (1 yolk + 1T water).
Baked again at 180C for 15 Mins. Do not over baked moon cakes as the skin will turn hard.
Removed and cool well before storing. Traditional mooncake is best served after 3 days in order for the oil to release and soften the skin.

Happy Mooncake Festival.

Cheesy Shanghai Mooncakes

This year mooncake festival falls on 23rd September 2012.

Recipe adapted from Sonia

All packed up for delivery 

 This cheesy flavours Shanghai Mooncakes was my new flavors this year
Recipe as below makes 8 pcs Mooncakes (Outer Skin - 50 gm, Lotus paste fillings 50 gms

120 gm Butter
40 gm caster sugar
1-1/2T evaporated milk
2T Parmesan cheese powder
1T cornflour
180gm Hong Kong Flour

Lotus paste- 400 gm
Adequate amount of melon seeds (roasted)
Salted egg yolks - 8 pcs (steamed for 10 mins)

Method :-
Creamed Butter with caster sugar till creamy and fluffy. Slowly add in milk. Beat to mix well.
Lastly add in Parmesan Cheese, cornflour & hong kong flour.
Wrap dough & refirgerate for 30 mins.

Prepared the lotus paste fillings , weigh 50 gm each and wrap in the salted egg yolks.
After 30 mins, removed the dough from fridge and wrap in the lotus paste.

Wrapped up . Ready for 1st baking

Baked for 10 mins at preheated oven 180 C . removed from oven, rest for 15 mins. Brushed with egg wash (1yolk + 1T water) , decorate with melon seeds, and rebaked for another 20 mins.

Let cool completely before storing at air tight container

A birthday Celebration - Fresh Fruity Cake

Birthday celebration for my sister today.
Make a simple sponge cake with fresh fruits for her.

Recipe adapted from sonia

4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
1/2tsp vanilla extract
90g cake flour

4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of tartar
60g caster sugar

Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil and milk, stir to combine.
3. Add in cake flour, mix well, set aside.
4. Add lemon juices into egg white, beat till foamy.
5. Gradually add in sugar, beat till stiff peaks
6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
7. Fold the balance of egg white mixture into egg yolk mixture, combine well.
8. Pour batter into the pan (don’t line with paper), bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C (at lower rack) and continue to bake for 30mins.

For Decoration :-
400gm non-dairy whipping cream
1 canned halves peach
strawberry
golden kiwi

After the cake cooled, slice evenly to 3 slices.

 

Whip the non dairy whipping cream till stiff

Slice cake evenly

fillings

Do a crumb coat & fridge for 15 mins to set

After crumb coating. you may decorate as you wish. 
Best served cake when cooled.

Honey Bread (With prefremented dough)

This was my second time baking this soft soft bread.

Recipe adapted from Honeybeesweet.blogspot.com

Prefremented dough :-
250gm bread flour
160ml water
3gm instant yeast


Knead till pliable dough, no need to be smooth. Chill for 12 hours in the fridge or maximum 3 months inside freezer , covered .

Main Dough :-

270 gm Bread Flour
30gm cake flour
70 gm prefremented dough (above)
3 gm salt
12 gm milk powder
15 gm brown sugar
40gm honey
6 gm yeast
80 gm egg
8 ml fresh milk
35 gm butter

Knead the above till membrane stage. Covered and proved for an hour or till double .
Lightly knead to release air. Rest for 10 mins.
Then roll and shaped the dough. Proved second time till double .
Baked at preheated oven at 180 C for 30 mins.

Butter split top Honey bread

Verdict : Soft, Bouncy bread with slight tinge of honey smell.

Easy to achieve membranne stage , 1-1/2 cylce on bread maker.

Try it !

Macarons

First time doing this macaroons, really temperate little pastry . Every steps need to be done precisely and with love !

Recipe as below using French Meringue method :-

53gm egg whites
28gm caster sugar

83gm icing sugar
64 gm ground almond

Sieve ground almond with icing sugar . throw away all the bits of almond .
Beat egg whites with caster sugar till near stiff peak.
fold in the almond and icing mixture . Stop when you test by drop the mixture and the peaks dissolved in the count of 10.

Pipe 1-1/2" in diameter on a baking paper. Tap hard on bench to release the air. Dry out the macarons till dry skin form.
Preheat oven to 180 C , turn down to 150 C and put in the macarons, bake for 14 mins.

Pipe out macaroons, no peaks , as peaks will dissolved by itself if proper macaronage is done

Unfilled Macarons , with feet ! yay!

Look ! No hollow ....yippeee!!

Filled macarons with dark chocolate ganache, Yum!

Macarons all finished up within an hour , really nice !

Vanilla Bean Ogura Cake (相思蛋糕）

Another version of the soft , delicious , melt in your mouth Ogura Cake .

Recipe as below :-

65gm oil
80 ml milk + 1 vanilla bean (scrapped off and add into milk, heat up milk & off fire , let the vanilla bean immersed in the milk)
100 gm egg yolk ( about 5 )
1 egg
65gm cake flour - sifted

Mix the above till bubble appeared, set aside.

200gm egg whites (about 5)
75 gm sugar ( i used 50gm only)
1/2t tartar

Whisk till soft peak.

Add 1/3 into yolk mixture , mix well. Then add in the balance of whites. fold carefully , not to deflate the whites. Pour batter into a 7" square pan. Bake bain marie for 50 mins.

Invert immediately onto wire rack and let cake cool inside tin till cool.

Remove and served!