Kinako Chiffon Cake

My sister brought back some Kinako (Soy Bean Powder) from Japan recently. I happened to find this recipe in Keiko Ishida's Okashi book that uses kinako & decide to give it a try. I must say this is the best chiffon I ever ate. I simply love the aroma when my chiffon is baking in the oven.  

Kinako Chiffon Cake  

(Recipe adapted & modify from Okashi)

Ingredients:
50g plain flour
5 egg yolks
20g brown sugar
60g water
60g vegetable oil
50g soy bean powder (kinako)

5 eggs whites
80g sugar

Method:
1. In a bowl, combine egg yolks & brown sugar & mix well. Add water & oil & blend together.
2. Add sifted flour & kinako. Mix till combined.
3. Beat egg whites until foamy. Add sugar gradually & beat until stiff peaks. 
4. Add 1/3 of meringue into egg yolk mixture & fold in lightly. Then add remaining meringue & fold to incorporate completely.
5. Pour batter into a tube pan. Bake in a preheated oven @ 160 degrees for 50mins.

You can also find Kinako (Soy Bean Powder) in 'Daiso'. Give this a try, I am sure you will get hook to this light chiffon & ask for more again!

Buttery Danish Loaf

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

   

I love the way they look after slicing. Aren't they pretty with the layers (due to the multiple folds of the dough)? 

 

Buttery Danish Loaf 

Ingredients

200g bread flour

20g plain flour

15g sugar

1 tsp yeast

1 egg

110g milk

20g salted Liv butter 

**Direct method

125g salted Liv  butter (to be wrap into dough)

**refer to My Little Space for step by step assembling.

 

I had difficulty slicing this loaf as the crust is too crispy & extremely soft inside. Hmm... very hard not to fall in love with this Buttery Danish Loaf. Once you start your first bite, you will definitely ask for more. Guess what? I just polish off 2 slices while taking photos ;P

Giraffe Bread

 Hello! Good morning everybody! Do you still remember me?

Well, today, I am going to present to you my 'look alike' bread!

Giraffe Bread

(Recipe adapted & modify from My Little Space)    

Ingredients: 
Bread dough:

250g  bread flour
1 Tbsp Kinako
170ml water
1 tsp  yeast
1/2 Tbsp  sugar
1/2 tsp  salt
1 tsp oil 

Fillings

Butter, cut into cubes
 
Topping crust:

90ml  warm water
100g  rice flour
1/2 Tbsp  yeast
1/4 tsp  salt
1 Tbsp  sugar                        
1 Tbsp  corn oil
*Stir all ingredients together & mix to combine, then set aside to rest for 30mins 

Method : 

1. Combine all dry ingredients into a big bowl, then slowly stir in water & oil to form a soft dough. Set aside to rest for 30mins.
2. Punch out air from dough & divide into 8 portions (55g each). Slightly flatten dough & wrap a piece of butter inside, sealed & place them onto baking tray.
3. Let the dough rise for 10mins, then spread the rice flour mixture on top of the dough. Rest for another 20mins. 
4. Bake in a preheated oven @ 190 degrees for 20mins. 
 

I am now the ambassador of my 'look alike' bread, hehehe

 Help! I am feeling dizzy when I saw my mistress eating my 'look alike' bread! Wanna faint... OMG... Call 995 please......

Steamed Pumpkin Buns with Red Bean Paste

Steamed Pumpkin Buns with Red Bean Paste 

(Recipe adapted & modify from Nasi Lemak Lover)  

Ingredients:
150g mashed pumpkin
225g plain flour
1 Tbsp sugar
1/3 tsp salt 

yeast water (set aside for 5mins to bloom)
1 Tbsp water
1 tsp sugar
1 tsp instant yeast 

Red Bean Paste Filling
Pumkin skin- cut into small piece to make as pumpkin’s stem

Method:
1. Add in all ingredients & yeast water in a mixing bowl. Knead till smooth dough. Rest for 60mins.
2. Knock down dough to expel some air, transfer to a lightly floured surface & knead for a while.
3. Weigh out 30g of dough & roughly shape into a ball. Rest for 10mins.
4. Weight red bean paste 15g & lightly shape into ball.
5. Fatten & roll out the dough into a circle. Wrap in fillings & seal up.
6. Use a spatula, mark from top & lightly press down towards bottom, keep a small gap in between, repeat this step till whole dough ball finished. Place a small piece of pumpkin at the middle & lightly press down.
7. Place the pumpkin buns onto a piece of greaseproof paper. Rest for another 10mins.
8. Lightly mark bun with spatula again (to sharpen the pattern) before steaming the buns for about 15mins.

Almond Meal Butter Bread

 

Almond Meal Butter Bread  

(Recipe adapted & modify from Carol) 

Ingredients:
250g bread flour 
30g plain flour
1 Tbsp 紅麴粉
50g almond meal
1 tsp yeast
30g sugar
1/4 tsp salt
205g milk
30g butter
*Direct method  

 

Apple Dessicated Coconut Buns

Apple Dessicated Coconut Buns 

Ingredients

(A)

50g oats

150g boiling water

*Mix together & set aside to cool down

(B)

200g bread flour

30g plain flour

1 tsp yeast

15g sugar

1/4 tsp salt

80ml water

Oats mixture in (A)

*Direct Method

Fillings

3 apples (peeled & chopped into cubes)

2 Tbsp brown sugar

30ml water

cornflour + water

Dessicated coconut

*Cook all ingredients together over medium heat until apples are slightly soften

extra dessicated coconut to sprinkle on top of buns   

I simply love the combination of apples with dessicated coconut. 

Of course the buns are soft & fluffy too! *^_^*

 Using the same recipe, I made another loaf of bread ;)

红豆小酥饼

 

红豆小酥饼 

(Recipe adapted & modify from Carol)

Ingredients:
110g plain flour
15g salted butter 
30g sugar
1/8 tsp salt
25g egg
1 Tbsp honey 

Method:
1. In a bowl, whisk the butter till light in colour. Add in sugar, salt & egg till combined.
2. Add in honey & mixed well. Add in sifted flour & mixed till it formed a dough.
3. Chill the dough for 30mins.
4. Divide the dough into 2 portions Roll out the dough into 30cm x 8cm rectangle. Put red bean fillings inside & roll up the dough.
5. Chill the dough for another 30mins before slicing into small cubes.
6. Apply egg wash to the pastry & sprinkle sesame seeds on top.
7. Bake in a preheated oven @ 180 degrees for 15mins.

 I used ready red bean paste for the fillings. This red red bean paste is really good.