Dinner roll - healthy version

After raining for few days, it's so sunny and warm today. I wanted to grab this chance to make 2 batches of dinner roll... but I found that I don't have enough all-purpose flour :( ok.. let me think... I'll try to mix it with other kinds of flour, to make it healthy :)

Ingredients
1cup Milk (slightly warm)
1/3cup Sugar
7g Dry yeast

1 cup all-purpose flour
2 cups multi-cereals flour
1 cup whole wheat flour
1tsp salt
1/3 cup or 75g butter at room temperature
3 egg yolks

Instructions - click here.


You may ask: What to do with the rest of the egg white? 
Store it in the fridge for a few days, then we can make:
1. Pavlova - click here to get the recipe
2. Mont blanc - click here to get the recipe

Tips to make meringue successfully, click here

Enjoy!

Green tea swiss roll with green tea filling

Recently I ran out of green tea powder, I have been waiting for weeks to get some in the Asian supermarket :( Finally I bought it yay! I can't wait to make this green tea swiss roll, I am green tea lover.

I tried several green tea recipes, but I am very satisfied with this one - the color of the cake is so nice. The taste is good too!

Ingredients of cake (28-30cm)
6g green tea powder
25g warm water

3 egg yolks
20g sugar
30ml vegetable oil (except olive oil)
40ml water
60g flour

3 egg whites
40g sugar

Instructions

1. Preheat the oven at 190°c

In a small bowl, mix green tea powder and 25g warm water, set aside

2. Mix egg yolks with sugar, mix well

Add in oil, 40ml water and the green tea water, mix well

3. Add in flour, little by little, mix well

4. In another large mixing bowl, beat egg white and sugar, it is ok to add sugar in the beginning, it works

Beat the egg white until it is firm enough - when you turn the bowl upside down, the egg white stick the bowl

5. Fold in 1/3 egg white into the egg yolk mixture, with fast and light motion, not to break the egg white

Add the rest of the egg white

6. Line the swiss roll mould with baking sheet

Pour the mixture onto the mould, scrap the mixture to flat & even surface

Hold the mould and slightly tape it towards the table, to remove the excess air bubble

7. Put in the oven 190°c and bake for 12mins or until it is golden color

Let it completely cool down on a rack

8. Cut off the edges and set aside

Filling of cream
250g mascarpone
5cl whole milk
50g icing sugar
6g green tea powder

Beat the mascarpone and whole milk, mix well
Add in icing sugar and green tea powder, mix well

Store the cream in the fridge for an hour or until it becomes firm

Combination

1. Lay the filling onto the cake (the golden part face upward)
Use a spetula to spread evenly the filling

2. Roll the cake delicately upward, from one end to another end

3. Put the cake into the fridge for few hours before serving

Enjoy!

Lebkuchen - German orange cookies

I am not a fan of cookies, but I do love gingerbread cookies and this orange cookies, I first tasted it in Germany. The taste of orange is very strong, that makes me keep eating more and more :)

I found this recipe in my kitchenaid cook book, so I want to share with you. Let's make them this Christmas/winter.

Version without glazing the cookies

Something to pay attention in this recipe is that you need to prepare the night before you bake...

Ingredients
250ml honey
175g dark brown sugar
1 egg
1tbsp dark rum
Grated zest of 1 orange

300g flour
1tsp cocoa powder
1/2tsp cinnamon powder
1/4tsp coriander powder
1/4tsp cardamom powder*
1/4tsp clove powder
1/4tsp nutmeg powder
1/2tsp salt
1/2tsp baking powder

50g finely chopped candied orange peel**
50g finely chopped hazelnuts**

1 egg yolk
1tbsp water

*can be replaced by 1/8tsp nutmeg or 1/8tsp clove and 1/8tsp cinnamon
** I didn't add them

Instructions
1. Heat honey in a saucepan until the bubbles appear
Remove from heat & stir in sugar, egg, rum and orange zest
Set aside 

2. In a large mixing bowl, mix flour, cocoa powder, spices, salt and baking powder, mix well
Add in honey mixture, mix well
Add candied orange peel and hazelnuts

Let it chill overnight in the fridge

Note: At this stage the mixture should look a bit liquid, don't worry, it is normal

3. The next day, preheat oven at 190°c
Line the baking tray with baking sheet

4. Divide the dough into 4 portions

Flour heavily on the working surface. Use a solid spetula to scrap 1/4 dough : it is normal if you find it very sticky

Put back the rest of the dough in the fridge, keep it chill

Note: You can use the 2nd spetula to help to scrap the dough on the working surface

5. Roll out the dough to 1/2cm thick
Stamp out 5cm or other shapes and place on the tray

6. Mix the egg yolk with water and brush it on the dough

7. Bake for 10-12mins or until it's golden brown
Let cool on the cooling rack - it is still soft when it is hot, so just leave it cool down before you touch them!

8. Repeat step 4-7 for 3 more times :)

Enjoy!

Brioche with coconut filling

My husband likes coconut, last week I saw a recipe of brioche with coconut filling, in Asian style, so I try to make it.

Ingredients of coconut filling
30g sugar
30g beaten egg (less than 1 egg)
28g butter at room temperature
50g grated coconut

Rest of the egg - for brushing

Instructions
1. Mix sugar and egg until they combine together
Add in butter and then grated coconut
Store it in the fridge

Keep the rest of the egg aside

--------------------------------
Ingredients of brioche
100g warm water
3g dried yeast

Strong flour (winter quantity = 225g , summer = 250g) *
8g milk powder
8g custard powder/ corn starch
30g sugar

1 egg
20g butter at room temperature

*need to adjust according to the humidity of your place, it is dry here. If humid, add more flour

Instructions
1. In a small bowl, mix water and yeast and set aside for 10mins

2. Meanwhile in a large mixing bowl, mix all dry ingredients, mix well
Add in egg, mix well
Add in yeast mixture, mix well
Add in butter, mix well

3. Knead the dough for 10mins with stand mixer (kitchen aid) or until you can stretch the dough thin enough like semi transparent with your fingers

4. Let the dough rise at a warm and humid place for 1-1.5hour or until the size is doubled

5. Punch down the dough with your fist
Take the dough out and place it on the mat, let it rest for 15mins

Preheat the oven at 180°c, put a small bowl with water inside

6. Take the coconut mixture from the fridge
Roll out the dough into large rectangular shape
Use a specula, spread the coconut mixture on 2/3 of the dough - from the left side to the middle
Note: Do not spread the coconut mixture on the edges

7. Fold 1/3 dough (without coconut mixture) towards the left side
Fold another side towards the right side
Now it forms a narrow long rectangle, squeeze all the edges so that they stick together

8. Turn the dough 90°c (it becomes a wide rectangle)
Fold 1/3 dough from right towards left, another 1/3 from left towards right

9. Roll out the dough into long rectangle shape again
Divide the dough into 3 parts = leave the top part 1cm uncut, start there and cut towards the bottom

10. Knit the dough into braid like the following picture, twist a bit the cut edge facing upward - we can see several coconut mixture layers

11. Place the dough on the mould, let it rise until the size is doubled

12. Brush the beaten egg on the top
Put in the oven and bake for 23mins or until it becomes golden color

Enjoy!

Hot grog for winter keeps you warm

It is colder and colder, I love drinking herbal tea after dinner, to keep us warm and to have better sleep.

There is hot grog too, alcoholic drink which keeps you warm. Also when you get a cold, it is a good drink to cure it :)
I love the flavor of cinnamon, but my suggestion is to use cinnamon stick instead of powder, the flavor will be better. Also you won't want to chew the cinnamon powder in your mouth.

Ingredients
57g dark rum
14g fresh lime juice*
1tsp brown sugar
113g water
1 cinnamon stick

Slice of orange

* I used 1/2 orange - cut into pieces and squeeze the juice out

Instructions
1. In a small pot, put all the ingredients except slice of orange

2. Let it boil, then turn off the heat

3. Add in the slice of orange
Serve hot!

Enjoy!

Porcelain vases for home decoration

These porcelain vases are not too expensive here, I bought them to decorate my home :D I can also put a flower in it!

Earl grey chiffon cake

I love earl grey tea, especially as a morning tea, smell very good. Actually I love the taste so much that I want to make a cake!

I found this recipe suits me because I have earl grey tea leaves at home.

Ingredients (for 7" mould, I used 6")
2tsp Earl grey tea leaves

1tbsp Earl grey tea leaves
4tbsp/60ml hot water (prepare more than 60ml hot water)

3 egg yolks
28g sugar
3tbsp vegetable oil
75g cake flour*
1tsp baking powder

3 egg whites
57g sugar

• 
  

* Take 3/4 cup of all-purpose flour, remove 1 1/2 tbsp, and then add back 1 1/2 tbsp of corn starch. Make sure to mix well the flour

Decoration - see step 12

Instructions

1. Preheat the oven at 160°c

2. Blend 2tsp Earl grey tea leaves in a small food processor and grind them to fine powder
Set aside

3. Place 1 tbsp Earl grey tea leaves in a fine sieve in a bowl

Pour 60ml hot water into the bowl to make strong tea

After cooling down, drain and ensure you have 4tbsp/60 ml Earl grey tea

Set aside

4. In a large mixing bowl, separate 3 eggs : whites and yolks

Whisk 3 egg yolks and 28g sugar

5. Add vegetable oil and tea, mix well

Add tea powder in the egg mixture and mix well

6. Add in cake flour and baking powder into the egg yolk mixture

 Whisk until totally incorporated - should be no lumps!

7. In a stand mixer or a large mixing bowl, beat egg whites & 57g sugar on medium speed until the egg white becomes foamy and with soft peaks, then beat it at high speed until it forms stiff peaks

Techniques for beating egg white, click here.

8. With the help of a spatula, fold in 1/3 egg whites to the egg yolk mixture, with fast and light motion

Fold in the rest of the egg whites, again with fast and light motion

9. Pour the mixture into the ungreased chiffon cake mould, drop gently a few times (you can also run a knife around mould to remove excessive big air bubbles)

10. Bake in the middle rack of the oven for 35 minutes, or until a toothpick inserted comes out clean

The cake must be cooled upside down in its pan, on a cooling rack, 

Note: The gravity helps the cake holds its shape and it won't collapse

Let it cool completely

11. Run a thin sharp knife around both the outer and inner edge of the cake, as well as the bottom. Then tap the cake out onto a serving plate.

12. You can fill the middle (hole) of the chiffon cake with vanilla mascarpone cream, click here to get the recipe.

Enjoy!