'Overnight' Waffles

Overnight Pancakes
(recipe adapted & modify from Fong's Kitchen Journal)

Ingredients

(A) 

Mix together:

200g plain flour

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

50g sugar

(B)

Mix together:

320g milk

1 egg

40g butter, melted

1/2 tsp vanilla

Method:  

1)  Prepare (A) & (B) & mix them together into a smooth batter.  Keep in fridge overnight.

2) Preheat the waffle maker.

3) Put 1/4 cup batter into the centre of the waffle maker. Close the lid & let it cook for 3-5mins or until golden brown.

Rosemary Oats Bread & Cranberry Oats Bread

Oats Bread
(recipe adapted & modify from Carol)

Ingredients

50g instant oats
150g Boiling water
1.5 tsp Instant yeast
270g bread flour

15g sugar
1/2 tsp salt
85g Milk 

1 Tbsp rosemary
30g Butter

Method: 

1. Mix oats & boiling water together. Set aside to cool down for 15mins.

2. Combine all ingredients together (except butter) in a mixer. Beat until a dough is formed. Proof for 1hr.
3. Punch out air from the dough.   

4. Shape the dough & placed in proofing basket. Proof for 1hr.
5. With a sharp knife, slash across the top of the dough.
6. Bake in a preheated oven @ 170°C for 45mins.

Cranberry Oats Bread

Orange Cranberry Bread

Orange Cranberry Bread
(Water Roux recipe adapted & modify from Kokken69)

Water Roux

Bread Flour 50g
Boiling water 75g

Bread Dough
Instant yeast 7g
Bread Flour 200g

Sugar 50g
Salt 1/2tsp
Milk 50g 

Egg 1

80g dried cranberries (soaked overnight in orange juice from 1 orange with zest + 1 Tbsp Grand Marnier)
Butter 30g

Method:
1. Mix water roux ingredients together in a bowl. Set aside to cool down.
2. Combine all ingredients together (except butter) in a mixer. Beat until a dough is formed. Proof for 1hr.
3. Punch out air from the dough.   

4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf tin. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf tin to proof for 1hr. 

5. Bake in a preheated oven @ 170°C for 45mins.

Bak Kwa Cookies

Bak Kwa Cookies
(Recipe adapted & modify from Passionate About Baking)
  
Ingredients  

125g butter, soften
35g Icing sugar

40g small Egg

1/2 Vanilla essence

200g Plain flour

90g Bak Kwa, mini diced

Method:  

1. Cream butter & sugar till light & fluffy.

2. Add the egg & beat till well incorporated.

3. Add Vanilla essence & mix.

4. Add the flour & bak kwa & mix thoroughly.

5. Put the dough in a plastic bag, roll it out evenly.

6. Refrigerate it for at least 30mins until firm.

7. Use a cookie cutter to cut out  dough & place it on a baking tray.

8. Bake @ 180°C for 18mins.

田园迷迭香面包

田园迷迭香面包
(Recipe adapted & modify from Carol)
  
Ingredients   

(A)

130g bread flour

1.5 tsp instant yeast

250ml cold water

(B)

280g bread flour

30ml milk

1 tsp salt

3 stalks Rosemary (chopped) 

Method 
1.  Mix ingredients (A) together & let it proof for 2hrs.

2. Mix ingredients (B) & mixture (A) in a mixer until you reached the window pane stage. Proof for 40mins.

3. Punch air out from dough & proof the dough again for 1hr.
4. With a sharp knife, slash across the top of the dough.
5. Bake in a preheated oven @ 200°C for 30mins. 

 

Chocolate Cake

Chocolate Cake
(Recipe adapted & modify from Anncoo Journal)
  
Ingredients   

100g salted butter, softened
160g Sugar

2 Eggs
1.5 cup milk

1 tsp Baking soda

2 Tbsp Kahlua
190g Flour

1/4 tsp Salt

3 tsp Baking powder

40g Cocoa powder 

Method

1. Sift flour, salt, baking powder & cocoa powder in bowl. Dissolve baking soda in milk. 

2. Cream butter & sugar until light. Add in eggs & continue beating. 

3. Add in the rest of the ingredients (alternate dry & wet ingredients) & beat till smooth. 

4. Pour batter into two 7" pan.

5. Bake in a preheated oven at 160C for 20mins.

 Happy Valentine's Day

Lemon Rosemary Poppy Seeds Cookies

Lemon Rosemary Poppy Seeds Cookies
(Recipe adapted & modify from Martha Stewart)
  
Ingredients  
(A)

1/4 cup lemon juice

1 stick butter

(B)

2 cups plain flour

1 tsp baking powder

1/2 teaspoon salt

(C)

1 stick butter

3/4 cups sugar

1 egg

(D)

2 tsp lemon zest

2 tsp Grand Marnier

2 tsp chopped Rosemary

1 Tbsp poppy seeds, plus more for sprinkling

(E)

1/2 cup sugar

1.5 tsp lemon zest

Method:

1. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.

2. Whisk ingredients (B) together. Cream ingredients(C) on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg & lemon butter from (1). Mix until pale. Mix in Grand Marnier & zest. Mix in flour mixture & poppy seeds.

3. Stir ingredients (E) together. Roll spoonfuls of dough & roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with poppy seeds.

4. Bake in preheated oven @ 190C for 15mins.

P/S: 

* This dough is a lot wetter than most cookie dough.

* Adjust the baking time accordingly (I bake longer as I like mine to be more crispy).

朋 友，我好想你

在医疗界为人群服务了十三年的我，总以为对于死亡早已麻目。事时上，并非如此。

当我或知你突然离去的消息时，我整个人都愣住了。是我听错吗？还是在开玩笑？毕竟同名的人也不少。

证实后，我好难过，不知到哭了好几回。我真的难以接受这个残酷的事实。为何是你?！

回想起我在美国那两个月，我门不是每天都在FB和whatsapp聊天？ 我还记得最后一次你在FB说你在诊所看医生等拿药，之后连续两天想找你却没有回应。我以为你在忙， 最后才知道原来你当晚就出事了。。。

是上帝的安排吗？让两个热爱烘焙的人相视？只不过是短短的几个月，但感觉上却好象是认识以久的深交。我门不是有着共同的梦想吗？为何如今只剩下我独自作战？我好恨，好讨厌这种感觉。

我好难过当时我人在美国，不能出席你的葬礼，送你最后一程。现在我回来了，好想第一时间去见你，但是却获知你的墓碑还没好。

朋友，我好想念你。对你说的一字一句，你是否听得见或感受得到？你现在过的好吗？是否在另一个世界有着属于自己的天空？

我答应回来后和你一起分享罂粟子。如今，我做了迷迭香柃檬罂粟子蛋糕，希望你会喜欢。

朋友，你安息吧。谢谢你的友宜，我会永远记住你那灿烂的笑容。

我也深信你会得到上帝的眷顾。。。。

Award

Thanks to Jane from 'Passionate About Baking' for passing this award to me. I am so honoured to receive this award from her.

I would love to pass this award to the following bloggers, do drop by their fabulous blog *^_^*

Min's Blog

鲸鱼蓝蓝小窝居

袅袅烘焙香

星厨房

Yeasted Scones

Yeasted Scones
(Recipe adapted & modify from The Second Book of Baking for Beginners)
  
Ingredients  
(A)
100g milk
30g sugar
1 tsp instant yeast
1 egg, lightly beaten

(B)
250g plain flour
50g cold cubed salted butter
 
60g Reese's peanut butter chips
 
Method:

1. Simmer the milk about to boil & stir in sugar. Add in yeast & leave aside for 5mins. Add in the egg. Set aside. 

2. Sieve plain flour into mixing bowl. Add in the butter & rub until it resembles bread crumbs.

3. Pour (1) into (2) & mix with spatula then by hand. Mix quickly to form a dough.

4. Add in the peanut butter chips & proof for 1 hour.

5. Place the dough on a lightly dusted working surface. Roll out into rectangle shape. Fold 1/3 to the center. Top up with the other 1/3 portion. Repeat this process for another 2 times.

6. Cut into triangle shapes. Place on lined baking sheet. Proof for 1hr.

7. Brush the surface of the scones with some milk. Bake in preheated oven 170C for 15mins. 

Liebster Blog Award

Thanks to Doris from 'Tested & Tasted' for passing this award to me

Here are the rules

• Thank your Liebster Blog Award presenter on your blog.

• Link back to the blogger who presented the award to you.

• Copy and paste the blog award on your blog.

• Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers each).

• Let them know they have been chosen by leaving a comment at their blog.

Here I would like to pass and present the Liebster Blog Award to the three blogs:

* Simply Hanushi

* Frozen Wings

* Fong's Kitchen Journal

Double Cinnamon Pretzels

Hey folks, I am finally back from US on Sunday! Well, I am having serious jet lag, got tons of housework to do & worst of all, I am sick again :(  I wonder why am I always a victim of fever & sore throat? I really hate the idea of popping Panadol strictly. Arrgghhh... :(

Anyway, my Cat's 'paws' are itchy today so I made some pretzels! Speaking of pretzels, I wondered why Americans love them so much? I saw many carts selling pretzels on the roadsides & long queue for Auntie Anne's Pretzels in most shopping malls. Guess what? My hubby is also a fan of Auntie Anne's Pretzels. Alright, so I gotta try making some for him & see what he got to say about Cathy's Pretzels. Hehehe.. ;)

Double Cinnamon Pretzels
(Recipe adapted & modify from The Second Book of Baking for Beginners & The Purple Foodie)
  
Ingredients    
300g bread flour
20g sugar
1 tsp instant yeast
1/4 tsp salt
30g olive oil
200mls warm water 

2 cups water + 2 Tbsp baking soda (for boiling pretzels)
Mini Cinnamon Chips
Melted butter
1 tsp Cinnamon powder + 3 Tbsp sugar (mixed together)

Method
1. Mix flour, sugar, salt, instant yeast, water & oil together in a mixer until dough is smooth & elastic.
2. Proof for 1 hr.
3. Punch out air in dough & divide into 7 portions. 
4. Roll the dough into 20cm ropes. Press the ropes of dough flat. Add in some mini cinnamon chips & roll the dough lengthwise, pinching it tightly shut to prevent filling from leaking out while shaping & baking.
5. Shaping: Form a U-shape with the stuffed rope of dough. Hold the ends of rope, and cross them over each other. Pull ends around and down to the bottom of the U, pressing dough together. 
6. Add baking soda to water & bring it to a boil in a large saucepan. Drop pretzels into water one at a time for 30secs. Remove & drain dry slightly with kitchen towels.
7. Bake in a preheated oven of 220 degree for 8-10mins.
8. Brush with melted butter once pretzels are out from oven & coat sugar cinnamon on both sides.