Let it go, let it go.....

Butter Cake Gone Wild !

I took part in a baking contest in Facebook organized by SCS Dairy Singapore recently & was gald that my bake was shortlisted as one of the top 20 wildest butter cake.
 
Please kindly support Cathy's Joy by clicking 'LIKE' to cast a vote for my butter cake so that I can walk away with a SCS hamper. The last day of vote is 4th April 2014. Your help is very much appreciated *^_^*

Braided Nutella Star Bread

 I did not do a good job in shaping the bread as the dough is very soft.  

Braided Nutella Star Bread

Ingredients:  
270g bread flour
30g plain flour
15g sugar
190g Nescafe Smoovlatte
1/2 tsp instant yeast
30g Liv salted butter

Filling
Nutella 

*Direct method

* Shaping refer here

These nutella bread are too addictive! I actually ate half of them right after they were out from oven, so sinful right? :P

    I am submitting this post to  International Yeasted Recipe organized by Kristy of My Little Space

免揉果干面包

No Knead Fruit Loaf 免揉果干面包

(Recipe adapted & modify slightly from carol)    

Ingredients:
150g bread flour
50g plain flour 
1/4 tsp yeast
1/8 salt
1 tsp sugar
150g water
50g dried fruits soaked in rum
*Mix all ingredients in a bowl & cling wrap. Leave in fridge for 16hrs. The next day, shape, proof & baked.
*Dough is quite sticky due to the dried fruits in rum

    I am submitting this post to  International Yeasted Recipe organized by Kristy of My Little Space

Chocolate Yeast Muffin

Chocolate Yeast Muffin
(recipe adapted from Carol)

Ingredients:
3g yeast
50g milk
50g Liv salted butter, melted
1 egg
40g sugar
100g plain flour
15g cocoa powder
chopped cashew & almond nuts

Method:
1. Warm the milk. Add in yeast & rest for 5mins.
2. In a mixing bowl, add in egg & sugar. Add in melted butter & yeast milk mixture from (1).
3. Add in sifted flour & cocoa powder in 2 additions.
4. Add in chopped cashew nuts & mix till combined.
5. Pour batter into cupcake liners & let it proof until almost reaching the top of the cupcake liners.
6. Sprinkle some chopped almonds on top of muffins.
7. Bake in a preheated oven @ 160C for 20mins.

 

   I am submitting this post to  International Yeasted Recipe organized by Kristy of My Little Space

Pumpkin Bread Stick

Pumpkin Bread Stick

(Recipe adapted & modify slightly from Jessie Cooking Moments)

Ingredients:

water roux starter: 
25g hot water
25g bread flour
*mix till well-combined. Let to cool completely before use. 

Dough: 
38g water roux starter
181g bread flour   
140g water
50g plain flour
1 tsp instant yeast
30g sugar
1/4 tsp salt 
1 Tbsp yam powder
20g shortening 

Fillings: 

220g Mashed pumpkin 

Topping:  

12g chopped almond nuts

   I am submitting this post to  International Yeasted Recipe organized by Kristy of My Little Space

Tom Yom Thin Crust Pizza

Dough recipe here

(makes 2 big pizza) 

Fillings:

2 Tsp Tom Yum paste + 3 tomatoes puree

6 hot dogs, 1 can button mushrooms, 1 large green capsicum, 1 tomato sliced, mozzarella cheese  

  I am submitting this post to  International Yeasted Recipe organized by Kristy of My Little Space

Curry Chicken Potato Buns

Curry Chicken Potato Buns 

Ingredients: 

270g bread flour

30g plain flour

1 tsp curry powder

1/2 tsp yeast

1/4 tsp salt

40g oil

150g water

*Direct Method

Fillings

2 potatoes, diced

1 packet chicken breast meat, cooked & shredded

1 carrot, diced

30g dried shrimps

1 Tbsp Chilli paste

2 Tbsp Curry Powder

1 tsp salt

1 Tbsp sugar 

 

  I am submitting this post to  International Yeasted Recipe organized by Kristy of My Little Space

Cold Oven Cream Cheese Pound Cake

Cold Oven Cream Cheese Pound Cake   

(Recipe adapted & modify from hundredeightydegrees)  

Ingredients:
3 cups plain flour, sifted
1.5 tsp baking powder
230g Liv unsalted butter, softened
250g cream cheese, softened
200g caster sugar
5 eggs, room temperature
1 tbsp vanilla extract

Method:
1.  Combine flour, baking powder in a medium mixing bowl.
2. Cream butter, cream cheese & sugar in a mixer on medium-high speed until fluffy.
3.  Add in the eggs, one at a time. Add in vanilla.
4. Turn the mixer to low speed & add in the flour mixture from (1).
5. Pour the batter into an 8" lined tin.
6. Place the cake in a cold oven ( non preheated oven ).  Turn the oven to 160C & bake for 1hr.

Frangipane Tart

Frangipane Tart

(Recipe adapted & modify from Yochana) 

Ingredients:
Pastry:
200g plain flour
40g sugar
100g Liv salted butter
1 egg (lightly beaten)

Filling:
100g salted butter
80g sugar
1 egg
100g ground almonds
20g plain flour
*Mix everything together 

Method: 
1. Place flour, butter & sugar into a large mixing bowl & rub the butter till it resembles breadcrumbs.
2. Pour in beaten egg slowly & mix till a pliable dough is formed. Press into tart mould,
3. Scoop the filling on top & level it.
4. Bake in a preheated oven at 180C for about 25mins.

Pumpkin Mantou 南瓜馒头

Pumpkin Mantou 南瓜馒头
(recipe adapted fr here)  

Ingredients
250g plain flour
60g pumpkin puree
90g water
25g sugar
3g yeast
10g oil

Method:
1. Mix all ingredients together until you have a smooth dough. Rest the dough for 5mins.
2. Roll out dough into a rectangle & roll up like a swiss roll.
3. Cut into 6 pieces & placed on baking paper. Proof for another 15mins.
4. Steam the mantou for 15mins.

I am submitting this post to  International Yeasted Recipe organized by Kristy of My Little Space

Coconut Gula Melaka Madeleines

This post is sponsored by LIV butter. Try a Liv butter today!

 

Coconut Gula Melaka Madeleines    
(Recipe adapted & modify from Happy flour)

Ingredients 
2 egg
30g caster sugar
1 Tbsp milk
60g Liv unsalted butter
40g Gula Melaka (chopped)
95g cake flour
1/4 tsp baking powder
1/4 tsp salt
3 Tbsp desiccated coconut

Method:
1. Sift cake flour, salt & baking powder together.
2. Simmer butter, milk & chopped gula melaka together till butter & gula melaka melted.   Strain & set it aside.
3. Whisk eggs & sugar together till thick & fluffy.
4. Fold in flour in 3 portions till well blended.
5. Pour some batter into syrup mixture & mix well. Pour syrup batter into egg batter & mix well. Lastly mix in desiccated coconut till well blended.
6. Fill each madeleine well with batter till 3/4 full. 
7. Bake in a preheated oven @ 170C for 15-20mins.