Sweet potato bun

I normally make rustic bread instead of the soft and sweet one as we prefer having it with jam or Nutella.



Love the colour!





Last week I got some purple sweet potatoes and I thought about making bread with potato cream filling.

So, let’s go to bake sweet bread!

Dough Recipe adapted from Mika

200 grams bread flour
20 grams sugar
½ tsp. of salt
1 tsp of active dried yeast
140 grams warm milk
20 grams unsalted butter (melted)


Sweet potato filling

180 grams mashed potato
35 grams sugar
35 grams unsalted butter
35 grams milk

Egg wash

1 egg yolk+1 tbsp milk
white sesame

Sweet potato cream

1.Cut the potato in small pieces and steam until it cooked.
2.Mash the potato and mix with sugar.
3.Melt the butter with milk and put the mashed potato and cook for 5 minutes.
4.Leave it to cool.

Dough

1.Mix together flour, sugar and salt.
2.Make a well in the center and pour warm milk, warm butter and yeast, stir to make a soft dough.
3.Knead for 10-15 minutes by hand until the dough is smooth and elastic.
4.Place in an oil bowl and turn the dough to coat in an oil and cover with clingfilm or tea towel and place in a warm place to rise until doubled in size, about 1 ½ hrs.
5.Knock the dough back by kneading lightly for a minute
6.Roll the dough into a rectangle measuring 20 x 30 cm.
7.Spread sweet potato filling and roll up from one of the long sides and pinch the dough where it joins to seal.
8.Make 6 incisions with a knife.
9.Shape into a ring and pinch both sides together.
10.Leave to rise in a warm place for 40-50 minutes or until doubled in size.
11.Brush with egg wash and sprinkle with white sesame.
12.Preheat the oven to 180° C.
13.Bake for about 25 minutes (depends on your oven), I covered the surface with tinfoil for the last 5-10 minute to avoid the bread turns too brown.



It's absolute delicious.

Enjoy ^o^

Matcha & Chocolate Shortbread

Hmmm… how long I have not made chocolate? Maybe 1 or 2 year!

I like making chocolate when I am free from everything: washing dish, cooking a meal, cleaning the house, doing my hobbies, etc. For me, the making of chocolate is like an art, so it deserves time, attention and you have to let yourself go with it!

Usually when I am at home, I like doing a lot of things, Paolo and his mom always ask why I cannot just do nothing and relax!! I’m kind of hyper!!!
I have been thinking so many times to make chocolate and last week I told myself that If I don’t make it now maybe I have to wait till next year and yesss I do not have enough patience to wait so long!




When I saw this recipe, I just oh….I gotta make it as we like shortbread but I have some doubts because it’s green tea shortbread. Not everyone like matcha green tea and Paolo is one of them as he seldom chooses green tea cake or green tea ice cream.




I was quite sure that he would have liked it because he’s mad about shortbread and chocolate!

Recipe adapted from “ Couture Chocolate”

185 g. all-purpose flour

125 g. unsalted butter, cut in cubes, at room temperature

60 g. caster sugar

1 ½ tsp matcha (green tea powder) plus extra for dusting

300 g. tempered dark chocolate to coat

Shortbread

1. Sift flour and matcha powder together.

2. Put all the ingredients, except the tempered chocolate, into a bowl and mix unitl the ingredients come together in a dough.

3. Remove from the bowl. Roll the dough to ¼ inch thick on a lightly flour surface.

4. Cut into 1 ½ inch squares and transfer to a baking sheet and leave to rest for at least 1 hour in the fridge.

5.Preheat the oven to 160° C.

6. Bake for 20-25 minutes until lightly golden.

7. Leave to cool on the rack and dip in the tempered dark chocolate and dust with matcha powder.

Tempering chocolate.

1. Place 2/3 of the chopped chocolate into a double-boiler or over a bain-marie (water bath). Do not boil the water, as it may scald the chocolate.

2. Stir regularly until the chocolate has completely melted and reaches 45-50° C.

3. Gradually add the remaining chocolate, stir vigorously and continue to stir until all of the chocolate has fully melted and the chocolate cools and thickens to 32° C –keep checking using a thermometer. If the temperature drops below this, simply warm it up over the bain-marie again.

It’s very tasty and it’s also a good idea for Christmas gift.

Enjoy cooking and baking ^O^

Chocolate sugar cookies

One of my closest friends came to visit me 2 weeks ago , so I took the chance to bring him for a city tour on Saturday afternoon; walking along the streets I found that there were already all the lightful Christmas decorations, and for sure I could not miss to show him the famous Christmas market.

I like going there although I seldom buy stuff there, but I love the atmosphere and the passion in this fest: the stalls, people walking from one stall to another and the murmuring of chit-chatting. One thing I enjoy so much is sipping vin brulè, a seasonal beverage made of red wine, sugar and spices. It drives me mad especially when I am sharing it with friends under a snow fall.

Even if I am a Buddhist, I love Christmas very much: this is the celebration when families spend time together, eating, chatting, laughing and playing bingo (it reminds me of Thai New Year because we celebrate almost the same way).




I like my time in the kitchen; when I am at home I spend most of the time there: I cook, listen to the radio, surf the net on my computer. With Christmas approaching I am there even longer.

In one month it will be Christmas, as every year I prepare various cookies to present to family and friends. Our favourites are ginger bread decorated with icing sugar and sugar cookies with jam.

As chocolate is a must for us , this year I want to make chocolate cookies and I’m sure that I will make Paolo happy with this.

180 grams all purpose flour
40 grams unsweetened Dutch processes cacao powder
¼ tsp salt
½ tsp baking powder
115 grams unsalted butter, room temperature
175 grams granulated white sugar
1 egg
1 tsp vanilla extract
Rasprose jam or other jam (as I made rasprose ,raspberry+rose, on summer and I think it will go well with this cookies)

1.Sift together flour, cacao powder, salt and baking powder.

2.Beat the butter and sugar with electric mixer until light and fluffy (about 3-4 minutes)

3.Add egg and vanilla extract and beat until combined.

4.Add the flour mixture and beat until you have a smooth dough.

5.Dived the dough in half and wrap with plastic wrap. Put the dough in the fridge for about one hour.

6.Preheat the oven to 175 degrees C.

7.Remove the chilled dough from the fridge and roll it out on a lightly floured surface to a thickness of ¼ inch. Cut out the dough using cookie cutter shapes, I used round and flower with a hole of star in the middle and transfer to the prepared baking sheet. Place the baking sheets in the cool place for 10 minutes (to prevent the cookies from spreading and losing their shape while baking).
8.Bake cookies for about 12 minutes (depending on size and oven) or until they are firm around the edges.

9.Let cookies cool on baking sheet a few minutes before transfer to a wire rack.

10.Put the jam in the middle of the round cookies and put the flower cookies on top and finish it with icing sugar.

Enjoy cooking ^o^

Chocolate biscotti

One cloudy day in the middle of autumn, I was at home sitting on the couch looking through the window, thinking how cold it is going to be. I felt like wishing to warm up and fulfill my house with a great scent from my oven.

We are big fan of chocolate, especially Paolo (he’s absolutely a chocolate monster) . Normally I make chocolate cake and dessert more often than other cakes, but I realize that I seldom make chocolate cookies, how come? I love biscotti, so this time I went for them, and I crossed my fingers that Paolo will enjoy them as well.



Since then, I have made them twice already as we are crazy for their nutty crunchy and full of chocolate flavor. I will make them again and again as they become one of our favourite biscotti.


Recipe

120 grams of all-purpose flour
30 grams of unsweetened cacao powder
1/2 tablespoon of instant espresso powder
1/2 teaspoon of baking soda
1/3 teaspoon of baking powder
1/2 teaspoon of salt
45 grams unsalted butter, at room temperature
90 grams of sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
50 grams chopped almonds
50 grams chocolate chips

1.Preheat the oven to 175° C
2.Sift together the flour, cacao, espresso powder, baking soda, baking powder and salt.
3.In a large bowl using a hand mixer beat the butter and sugar together on medium speed until pale,about 2 minutes,the mixture may be crumbly.
4.Scrape down the sides of the bowl, add egg and vanilla and beat for another 2 minutes.
5.Reduce to low speed and mix the dry ingredients in 2 additions (or using a wood spoon to combine to dough), mixing only until a dough forms.
6.Mix in the chopped almonds and chocolate chips, then turn the dough out onto a work surface.
7.Divide the dough in half, working with one half at a time.
8.Roll the dough into 9-inch-long logs, flatten both logs with the palm of your hand, so they are about 1/2 - 1 inch high, 1 1/2 inches across.
9.Carefully transfer the logs onto the baking sheet, sprinkle each log with a little sugar.
10.Bake the logs for about 20 minutes or until they are just slightly firm.
11.Remove the baking sheet from the oven and put on the rack and let them cool for about 15 minutes. (leave the oven on)
12.Using a long serrated knife cut each log into slices between ½ and ¾ inch thick.
13.Stand the slices up on the baking sheet and bake them again for 10 minutes.
14.Transfer the biscotti to a rack to cool.




Enjoy ^o^

French yogurt cake

I have to admit that I have not had idea about Yogurt cake before until one of my friends told me about this cake!

I was curious to know it so I immediately went to my book shelf to find more about it and I found many recipes. I went straight to the kitchen to try some of them. After some trials I finally found the one I love the most.



Till now I have baked this many times as it's not only delicious but it's very simple to make.

The recipe from the book “Baking from my home to yours” by Dorie Greenspan.

180 g. all-purpose flour
2 tsp baking powder
Pinch of salt
180 g. sugar
Grated zest of 1 lemon
125 ml. plain yogurt
3 large eggs
¼ tsp vanilla extract
125 ml. flavorless oil

1. Preheat the oven to 175-180° C.
2. Whisk together the flour, baking powder and salt.
3. Put the sugar and zest in a bowl using your fingertips to rub the zest into the sugar until the sugar is moist and aromatic.
4. Add the yogurt, eggs and vanilla and whisk until the mixture is well blended.
5. Add dry ingredients using a spatula and fold in the oil.
6. Scrape the batter into the pan and smooth the top.
7. Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan. (a thin knife inserted into the center will come out clean)
8. Let it cool in the pan for 5 minutes before taking it off.




Enjoy ^o^

Double delicious : Chocolate crème brulee, delicious treat for the chocoholic in you.

I like having dessert with custard especially with some cake. I love the taste and the texture of its, but I dislike having only custard as dessert!!


Last week, I talked to my friend telling her that I really want to eat Crème Brulee but I don’t like the traditional one. I have thought making it with Earl grey or berries tea just having some aroma.


The day after, she told me that she just made Chocolate crème brulee which made my heart beat and I almost scream out loud. She said that because of me, she went to check out her baking book and found out this recipe.


She said that it's so delicious and hand me immediately the recipe.


My husband and I are chocolate lovers so, I did not hesitate to make it ASAP, but after looking in my fridge, I gotto wait the next day because I ran out some ingredients... poor me!!!





I made half recipe and modified it as I did not have enough ingredients.

Chocolate custard cream

338 ml. fresh cream
163 ml. whole milk
90 g. sugar
185 g. dark chocolate chopped
4 yolks

Caramel topping

some brown sugar

1. Preheat the oven to 150° C

2. Put the cream, milk and sugar in a large saucepan and bring to boil.

3. Remove from the heat and add the chopped chocolate and allow to stand for 2 minutes.

4. Then stir until smooth.

5. Beat the yolk with an electric mixer until its light colour.

6. Add the chocolate mixture and beat until combined.

7. Strain the custard into the prepared dish. ( I made 2 medium dish and 2 ramekins)

8. Put the dish and ramekins in a tin and add enough hot water to the tin.

9. Bake for 35 minutes (depend on the side of the dish and the oven temperature) or until the custard is set. The custard should be slightly wobbly in the center.

10. Remove the dish from the tin allow to cool.

11. Sprinkle the surface with the brown sugar use a small blow torch to caramelize the sugar.





It's absolutely delicious; you can have sweet and smooth texture with scent of toffee at the same time.

Thank you my friend, Pook from daily delicious blog.

Panettone .... Merry Christmas

Last year I tried to make Panettone, Italian traditional Christmas & New Year cake but I failed.


This year, I do not want to give up even it's easier to buy from the shop but I just really want to try again ^O^





Fortunately I found the simple recipe on GoodFood magazine, Jan'10 and I immediately went to the kitchen as I was eager to make it.

It's not complicated and the result is quite close to the one we can get from the shop except the one from shop is softer and made with less ingredients.




Modified from GoodFood

500 g. flour
14 g. dried yeast
1 tsp salt
100 g. golden caster sugar
200 ml. milk
3 eggs
1 vanilla pod
200 g. butter, softened
125 g. raisins
120 g. mix dried fruits (orange candy peel, dried apricot, dried fig, green & red cherries glace)
85 g. chocolate (dark & white chopped into chunks)

To finish

1 egg lightly beaten
some whole almonds

1. Mix briefly flour, yeast and salt into the food processor fitted with a dough blade.

2. Add the sugar and mix again.

3. Warm the milk just warm and in a separate bowl, beat the eggs with the vanilla bean.

4. Add both the milk and eggs to the dry ingredients and mix to soft dough then leave in the warm place until doubled in size, about 1 hrs.

5. Put soft butter into the dough and pulse until incorporated, leave for another 1 hour to rise again.

6. Add raisins, candied peel, dried fruits and chocolates to the bowl then pulse to mix evenly.

8. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball.

9. The dough is very soft, better to flour you hands well before handing it and work quickly.

10. Drop the dough into a tin (I used the Panettone tin) and leave to rise for 30 mins.

11. Heat the oven to 180° C/ 160° C fan.

12. Brush top of the dough with beaten egg and spring the almonds.

13. Bake for 40-50 mins until the well risen and deep golden brown.

Merry Christmas ^O^

Rustic country loaf

Making bread at home is kind of joyful ... your house will full of the scent of fresh bread and once they just came out from the oven, it's fantastic.

In autumn and winter, I normally make bread twice a month and every time I bring some to my mother-in-law as she loves my home made bread. But I did not succeed in making this kind of bread before. I normally buy it from the shop.






Finally, I found this recipe and I can make it.... I'm really happy....I love it a lot :)


This bread had a crispy and authentic texture which I can eat it without jam or nutella!!






Recipe from BBC GoodFood, November'09

Starter

225 g. bread flour
1 tsp fast-action dried yeast
200 ml. warm water

Bread

500 g. bread flour (plus extra for kneading and dusting)
2 tsp fast-action dried yeast
2 tsp salt
150 ml. warm water
75 ml. plain yogurt
oil, for greasing

1. Make the starter by mixing flour, yeast and warm water; use a wooden spoon to mix together.

2. Cover the bowl with oiled cling film and leave in the fridge overnight.

3. Make the bread by putting the flour along with salt and yeast. (do not put the yeast directly to the salt because the yeast could not work well)


4. Pour warm water and the yogurt into the starter mixture, stir well then pour this into the bowl with the flour.

5. Using the wooden spoon to bring the mixture together into a ball. (add another 50 ml. warm water if the dough feels tight.

6. Knead the dough onto a surface lightly dusted with flour for about 10 minutes or until the dough feel slightly springy when touched and have a smooth surface. (you can knead the dough for about 5 minutes in a food processor with a dough attachment.

7. Lightly oil a large bowl and place the dough inside then cover with oiled cling film.

8. Leave in the warm place for about 45 minutes to about 1 1/2 hrs or the dough nearly trebled in size.

9. Knead a couple of times on the floured surface until smooth and the air has been knocked out. Shape the dough into a round ball and place of the baking paper sheet or silicone mat.

10. Cover with the kitchen towel and leave in the warm place for about 1 hr or until doubled in size.

11. Heat the oven to 230°C/210°C fan.

12. Place a roasting tin on the bottom shelf of the oven and fill with boiling water from the kettle.

13. Leave in the oven for 10 minutes so it gets steamy.

14. If you dough has spread out, carefully tuck the ends under to make a neat ball then use the knife to make three slashes across the bread before dusting with the flour.

15. Place the baking sheet on the middle shelf of the oven (I used to place on the top of the oven, but after baking the bread stuck in the top) and bake for 20 mins.

16. Turn the heat down to 220°C/200°C fan bake for another 25 mins. then take out of the oven.

17. Tap the bottom of the loaf; it should sound hollow if not return to the oven for another 10 mins.

18. Leave to cool on a wire rack.



Enjoy ^O^

He made pudd (ing).... I took pic (tures) : CHOCOLATE PUDDING

My husband is the best one making chocolate pudding in his family by using the instant one. I have tried to convince him so many times to make it from real ingredient!!

Finally, he was convinced!



He has made it three times already but the first time he made it, he somehow complained that it was complicated and there were a lot of cleaning work! But, after the 1st bite he said it was very delicious!!!

The last time he made once we invited his mom and his brother for dinner and yessss they loved it a lot.





I’m really happy that my husband starts liking to make the real chocolate pudding and every time he wants to eat it he can do it himself!!

Modified from Tartine book

Whole milk 425 ml
Heavy cream 155 ml
Cornstarch 30 g
Sugar 140 g
Cacao powder 3 tbsp
Medium egg 4
Salt 1/4 tsp
Dark chocolate chopped (85%) 90 g
Biscuits

Combine milk and heavy cream in a saucepan and heat to just under a boil.

Combine the cornstarch and sugar in a mixing bowl and sift in the cacao powder.

In another mixing bowl, whisk the eggs with the salt until blended then add to the sugar mixture and whisk until well combined.

Slowly add half of the hot milk mixture to the egg mixture while whisking constantly.

Put the egg mixture back into the pan with the rest of the milk mixture and cook over medium heat, whisking constantly until the mixture has thickened and registers 208°F.

Pour the cream through the sieve and add the chocolate and let it melt.

When the chocolate has melted, blend with a blender until no lump.

Pour the cream to the prepared individual cup just half bowl, then put one biscuit and pour other cream until reach the top of the cup.

Let it cool and serve at room temperature. (I like to keep it in the fridge over the night and eat it as I feel the cream is stickier)



Enjoy ^O^

Macaron

I seldom make macaron because we do not fancy it too much as it's too sweet for us. I used to make it from the recipe which needs to let the top of the macaron to be dry before baking.





But, I do want to try to make this from P'Thip, Bonbini blog; I'm convinced by her recipe because it can bake immediately once we piped the batter.


The 1st time I made, it did not turn out as macaron, so I tried again and this time they turned out better for the second bat.





I tried for the 3rd time; and finally I was satisfied.


Thank you so much ka P'thip for listening and for your help ^O^

Please check here for her recipe http://www.namthip.com/2009/06/i-heart-u-french-macaroon.html.

Hello Kitty & Brush Roll

I love Hello Kitty although I'm not a teenager any longer hehehe... and one of my friends, Act, loves it too, and maybe more than me!!!



Both of us have so many stuff from Helly Kitty collection, I can say that we are Hello Kitty fan club ^O^







I had a chance to buy this fabric from Japan, when it arrived I could not let it lay in my cabinet!! I decided to make these for her birthday.







As she always travels, so I made 2 sizes, the big one for keeping her cosmetic stuff in her luggage, and the small one for her handbag.






The small one can keep enough things inside.






She just received them today and I'm really happy that she loves and adores them a lot.






I also made her this roll to keep her cosmetic brushes.







Before, I wanted to make with some linen but as she likes the colourful things I preferred to choose these colourful fabrics.






I'm happy to know that she already put all the brushes she has in this roll!!!

Crème Brulee Custard Green Tea Chiffon Cake

Chicken farm baker’s host for this month is J-Nap and the idea is Green Tea Dessert.

Once I knew this, I immediately thought about custard because I lately notice that I like having dessert with cream custard!!!





I have made this custard chiffon cake with the recipe from J'Lee blog and it's very delicious. So, I decided to make this again in green tea version.




I adjusted some ingredients:

Caramel

50 g. sugar

Custard

110 g. sugar
280 g. condense milk (the one without sugar)
4 egg yolks
1 vanilla stick

Green tea chiffon cake

1° part

90 g. flour
10 g. matcha green tea
1 1/4 tsp baking powder
50 g. sugar
3 tbsp vegetable oil
95 g. water
2 egg yolks
1 vanilla stick

2° part

3 egg whites
1/2 tsp cream of tartar
50 g. sugar

Preheat the oven to 175° C.

Caramel

Put the sugar in the prepared pan and cook over low heat.

When the sugar melts and turns to dark colour, spread it all over the pan.

Leave it to cold then you will see the crack on the surface.


Custard

Mix together all the custard ingredients.



Green tea chiffon cake

1° part

Sift together the flour, baking powder and green tea into a large bowl.


Add the rest of ingredients and whisk quickly for about 1 minutes until smooth.


2° part

Put the egg whites and cream of tartar in a large mixing bowl.

Whisk on the medium speed until frothy.

Slowly add the sugar and beat until the whites hold firm, shiny peaks.

Add one-third of the white onto the yolk mixture and fold in gently to lighten the batter.

Gently fold in the remaining whites just until combined.

Put the prepared pan with caramel on a big pan filled with water.

Put the custard mixture in the pan following with the green tea batter.

Bake for about 45 minutes or until the cake slightly disconnects from the pan.

Leave the pan cool shortly about 1 minute. (do not leave it longer because the caramel will stick to the pan)

Invert the cake, the caramel custard will be on the top.

Sprinkle the sugar on the top of the custard and using torch for making crème brulee.

Tomato sauce

Normally I make the tomato sauce around the end of August or the beginning of September. But this year the guy at the veggies shop told me that I'm already late for making it, as the summer began earlier and it's hotter than last year.

So, I paid for the tomatoes a little bit higher than last year. It was about 8 euro for 10 kg instead of 6 euro.







If you ask me whether it's worth to make it myself, I can say this: talking about the cost, of course the one we made is more expensive than buying. But talking about how delicious and healthful, it’s absolutely worth!!!!







I made 3 kinds of tomato sauce:


- tomato paste (the one I have made for the past 3 years)
- arrabbiata sauce, spicy tomato sauce
- simple sauce







Tomato paste



I got the idea for arrabbiata and simple sauce from Jamie's Dinner Cookbook.







Arrabbiata sauce



5 kg plum tomatoes, boiled and peeled
5 tbsp of extra virgin olive oil
8 cloves of garlic, chopped
2 handfuls of basil leaves, chopped
12 fresh red chillies (pierce the chillies with a knife so they don't explode when frying)
salt & black pepper
a pinch of sugar
2 tbsp of red wine vinegar

1. Fry the garlic in olive oil with chopped basil leaves and fresh chillies.

2. Add the peeled tomato (try to get hold of the tomato and leave the tomato whole)

3. Season with salt and ground black pepper.

4. Simmer for about 30 minutes then remove the chillies.

5. Break the tomato with a spoon (you can use the blender if you like) and carefully season again with salt and pepper.

6. Add the red wine vinegar to give a little twang.

* the seeds can be a little bit bitter, if you chopped the tomato straight away the sauce won’t be as sweet as it should be.








Simple sauce



5 kg. plum tomatoes, boiled and peeled
5 tbsp of extra virgin olive oil
8 cloves of garlic, chopped
2 handfuls of basil leaves, chopped
2 fresh red chillies (pierce the chillies with a knife so they don't explode when frying)
salt & black pepper
a pinch of sugar

Follow the same steps as for arrabbiata sauce.

For sterilization:

1. Fill the sauce in the jar and close with the new lid.

2. Put the kitchen towel in the bottom of a big pot.

3. Put the jars inside the pot and wrap each jar with kitchen towels to avoid the jars to touch each other during the sterilization process.

4. Fill the pot with water until the water covers the jars for about 10 cm.

5. Once the water boils, keep boiling for 40 minutes more.

6. Leave the jars to cold in the pot, you will hear the "click" sound of the lids going down; it means the sterilization process is finished.

• If everything went through the process, you can be sure that the sauce will last for at least 2 years.

• You can make this as present by making a good packaging with some cute handwriting word.