Rasberry Cinnamon Rolls with Ribena Glaze

Sharing some of my favourite cinnamon rolls baked in different flavours using the same recipe from the Orange Marmalade Cinnamon Rolls.

We have here the Rasberry Cinnamon Rolls with Ribena Glaze.

I must say they really tasted very yummy. These cinnamon rolls had never failed to capture anyone's temptation.

With its usually soft bread texture....

And topped with your self made Ribena Glaze....

Mmmmmm.....heavenly delish:))

Chocolate Chips Bun

Using the recipe I baked recently for the Hot Cross Buns and the balance toppings from them, I decided to modify the recipe by changing it to chocolate chips. Hoping that these buns would attract the girls more.

 To make the chocolate dough, I had added 1 tsp of chocolate emulco and added some chocolate chips to the dough. But I would suggest to add tne chocolate chips into the dough ONLY after the 1st proofing as we would need to knead on the dough before and after the 1st proofing. Otherwise the chocolate chips would melt a little and it would be rather unmanageable.

 As you could see in my picture below, I had added the chocolate chips before the 1st proofing and ended up with the uneven round dough.

 Fortunately, some of the "round" dough did proofed up a little nicer than the rest...hehehe....

Using the balance topping, I had also used about 1 tsp of chocolate emulco. Piped it around the dough.

  And here, specially chosen the most decent looking chocolate chips bun I had baked tonight.

These buns did not really captured my girls' attention except for Nat. She said it was delicious. And surprisingly, hubby told me it was great and he had asked me for another one... As for me, I did liked them as well.

These buns were soft and with the chocolate chips too..., yum yum yum...:))

Using the same recipe from the Hot Cross Buns with my own modifications.

Feeling Hot & Cross today???

I never thought that I can bake bread again as I was never quite successful with them. I was pretty wrong and this time, my bread was soft and fluffy and it lasted for 3 days. Yummy indeed!!!

I came across this Hot Cross Buns from the Prima Flour website. Over there, they have some good recipes for different types of flour.
And of course, with their recipes, I was finally able to bake a soft and fluffy bread.

The dough was let to proof for about 1 hour, and it doubled up in size

After which they were divided into 50g each, and left to proof for another 1 hour.

Egg wash them and pipe the crossing.

And here we have, the "Hot Cross Buns".
Well, for mine, it's probably the PLAIN Hot Cross Buns as I had omitted the raisins, sultanas and lemon peel for fear that the girls will not eat them. Hmmm, but I guessed these buns ain't their favourite as they did not touch any of them. Whereas, for my friend and I, were couldn't wait to try them after they were taken out from the oven... Boy do I love the aroma of the freshly baked buns...:))

Recipe as adapted from Prima Flour

Ingredients:

(yields about 8 buns)

HOT CROSS BUNSPart (A)
200 g PrimaFlour Bread Flour
135 ml Milk
30 g Sugar
25 g Margarine
8 g Intant Yeast
¾ tsp Cinnamon Powder
½ tsp Salt

Part (B)
40 g Raisins
20 g Sultanas
10 g Lemon Peel

Method:

Using a dough hook, mix (A) at low speed for 2 mins, then at medium speed for 12-15 mins until dough is developed. Add (B) and mix at low speed for 1 min. Knead and leave to ferment for 1 hour at room temperature. Divide dough into 8 pieces (about 60g each) and shape into balls. Place onto lightly greased baking pan. Cover with plastic and leave at room temperature for 1 hour. Preheat oven to 200°. Egg wash and pipe a cross on each bun just before baking. Bake for 13-15 mins.

Crossing100 g PrimaFlour Plain Flour
165 g Margarine
65 g Sugar

1. Soften margarine and mix with sugar for 5 mins at low speed.
   
2. Add PrimaFlour Plain Flour and mix well.

Mexico Bread - No Kneading-Method

Another no-knead bread recipe...

Upon seeing this recipe, I was very tempted to try, as you should had realised that I can't bake a bread well with my kneading skills. :-p

As this recipe did not required any kneading, the proofing period took quite awhile like 14 hours; 2 hours in the normal room temperature and 12 hours in the refrigerator. But I did not manage to wait up till 14 hours, and only a mere 11 hours as I had to rush out during that day. So this is the 11 hours-proofing dough..which was still rather wet and sticky. I am not too sure how the dough would be like if it was proven for exactly 14 hours.

I had managed to get them in small little round shaped and piped the cream on the top. Looks perfectly pretty weren't they?

Though the outlook of the Mexico bread wasn't that perfect, it was REALLY soft.
I was very amazed with it.. Too bad I hadn't proved them longer enough, otherwise, I should have gotten a more solid dough to put in some butter in the centre of the dough. I will definitely attempt this recipe again and hopefully the next time it would be a better looking and tastier Mexico Bread.

Meantime, enjoy mine:)

Recipe as adapted from DoDoCook, Innana

As the recipe is in Mandarin, please CLICK HERE for the detailed recipe.

Have fun!!!

Fool-Proof Cup Bread

Fool-Proof Bread...

How fantastic I thought when I saw this recipe... Simply an excellent recipe for a bread-idiot like me... kekekeke... Not being able to bake a proper bread usually, this recipe suits me VERY WELL!!!! lol...

I had came across this recipe from DoDoCook website and this recipe is from Innana.

After work last night, I decided to give this recipe a shot, as mentioned by Innana, she said that these bread were soft and also, the methods were sooooo easy... Not much proofing was needed, just a mere 20 minutes here and there, PLUS, NO KNEADING of the dough... How amazing...!!!

As the bread was baking in the oven, we could smell the lovely fragrant of the bread aroma, lingering around our home.. We can't wait to try them, especially Nic. She told me it smelt sooo yummy...

Yes, indeed they were...

I had baked 2 portion and I had placed them in eight 5-cm cupcake cases. Recipe had stated to put about 70% full but I would think that 50% full is just nice as the batter will proof and would rise quite well while baking in the oven.

My girls loved these cup bread very much, they were really very soft... And having them while they were freshly baked... What more can we ask for. The girls had also packed their share for school tomorrow... :)

These bread maintained their softness the next day too. :))

So if you are a bread-idotic like me, whom do not know how to knead a bread dough well, this recipe might suit you well too.

Ingredients:

(yields about 5 cup bread)

100g bread flour

6.5g milk powder

65ml warm water

1 tbsp sugar

20g melted butter

1 beaten egg

1 tsp instant yeast

Method:

1. Mix the warm water, sugar and instant yeast in a bowl and let it proof for 10 minutes.

2. In a small mixing bowl, add in the egg and the melted butter. Mix well and set aside.

3. In a large mixing bowl, add the bread flour & milk powder together, add in the proven yeast and mix well.

4. Add in the beaten egg mixture into the flour mixture and blend well till there are no clumps in the batter.

5. Pour the batter in the cupcake case and allow it to prove for 10 minutes.

6. Bake in a preheated oven of 180C for about 20~25 minutes.

■Pioneer Woman Cinnamon Rolls■ Yummy Yum Yum ■

Yummy Yum Yum!!!

I am in for a big treat!!!!

These Pioneer Woman Cinnamon Rolls were really FANTASTIC!!!

Being a bread-idiot as usual, I hadn't been much successful in baking 90% of the bread attempts. Do not ask me why, I am as ??? as you are... I have seen many people baked wonderful, soft & delicious bread, but just not me... Probably it is just me.. hahahaha....:-p

I came across these Pioneer Cinnamon Rolls some where, but I can't remembered exactly where, but for sure, I had landed in The Little Teochew, and then Pioneer Woman Cinnamon Rolls.

However, these Pioneer Woman Cinnamon Rolls were really great as no kneading was needed.. And that's is just what I wanted. Even though no kneading was needed, I still had a little hiccups of rolling the dough somehow.. OK OK, I know, it was REALLY just ME!!!
I was supposed to spray the rolls before baking them, so as they would not become too dry. However, I did not have the water sprayer, so ended up a little too dry on my cinnamon rolls.

These are the rolls before and after bake.

As you could see, I did not manage to roll up nicely, and end up a little "off" the "rolls" shapes.

After the make-over with the lemon icing, these rolls looked pretty good, weren't they??

These rolls had a very soft-like bread texture and I was really impressed with them...!!!

Warning!!!!

These Cinnamon Rolls ARE DANGEROUS as they are very additive. You just can't help popping in one roll after another.

Unfortunatley, only my helper and myself were enjoying these rolls.

The big boy & the 3 girls were hiding as far as they could from these rolls:-D

For Pionner Woman Cinnamon Rolls notes, please click HERE

Recipe

(Adapted version from The Little Teochew)

(with my own measurements in blue)
1 1/3 cup whole milk (315ml)
1/3 cup vegetable oil (75ml canola oil)
1/3 cup caster sugar (45g)
1 1/2 tsp dry yeast (instant yeast)
2 2/3 cups plain flour (+ 1/3 cup) (340g + 45g)
1/2 tsp baking powder

1/3 tsp baking soda
1 tsp salt
100g unsalted butter - melted 

1/2 cup brown sugar (100g)
Adequate Cinnamon powder 

Sultanas, as desired

Method:1. Mix the milk, vegetable oil and sugar in a pan.
2. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
3. When the mixture is lukewarm to warm, but not hot, sprinkle in dry yeast. Let this sit for a min.
4. Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
5. Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. At this point the dough will be quite sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.
6. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape.7. Drizzle melted butter over the dough. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon powder and sultanas.
8. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
9. Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
10. Let the rolls rise for 20 to 30 mins or until they look bloated, then bake at a 180℃ pre-heated oven until light golden brown, about 20-25 mins.

♥Another lovely Sunday♥Loaded with more homebaked donuts♥

Have you started your donuts baking???

Another fulfulling Sunday with more homebaked donuts for the girls.

They really ♥♥♥♥♥ these mini donuts!!!!

This time I had baked 2 portion and guessed what??? 

Nothing had been left by the end of the evening. If I hadn't packed them up for their giveaways to their teachers and friends, all the 38 mini donuts would have been in their little stomaches...especially the 2 jiejies, Nic & Nat.

Now I'm thinking if I should buy the normal size donut pan. But then it will be easier for the children to eat these mini donuts???

Enjoying our cloudy & rainy weekend with homebaked donuts♡

What are you baking this weekend?

We are having homebaked donuts at home on a cloudy & rainy day.

This time, I am trying a new baked donut recipe from my new recipe book I bought from Taipei.

 Yes, it is delicious and we..., especially the girls loved them very much.

It had a cake-like and soft texture, unlike the ones I had previously tried.

 Needless to say, these girls were very excited as they get to decorate their own donuts.

They were having lots of fun when decorating and eating the deco bits as they went along.

 From an original baked donut to a "dressed-up" donut...

How about that???

And the ones Mummy did verses tne ones the girls' did...

Of course, mummy's ones looked better. But I must say for this time, the girls had did a pretty good job in their deco.:)

Here is the recipe as adapted from

慕斯甜甜圈&烤甜甜圈 by Sachi

Ingredients:

(Yeilds about 25 mini donuts)

160g plain flour

1 tsp baking powder

(A)

1 egg

1 egg yolk

85g sugar

1 1/3 tbsps honey

Pinch of salt

70ml milk

35g unsalted butter

1 tbsp canola oil

Method:

1. Grease the donut pan and set aside.

2. Seived the flour & baking powder 3 times and set aside.

3. Melt the butter and oil using double boil method. Set aside to let it cool completely before use.

4. Whisk (A) in a mixing bowl until you get a pale light color. Add in the milk and mix well. Add in tne melted butter & oil into the batter. Mix well. Finally, add in the seived flour and mix until well corporated.

5. Pour the batter into a piping bag and pipe into the greased donut pan.

6. Bake in a preheated oven of 200C for about 12~15 mins.

(I prefer to bake it for 10mins, toss the donuts to the other side and let it bake for another 5~8mins)

7. Let it cool for about 1 min in the pan before tossing them out.

8. Decorate your donuts as desired.

Have fun!!

Banana Nut Bread - Bake Along #40

Wait for me... Wait for me...

Finally bake the Banana Nut Bread in time to join in the Bake Along #40.

I think recently I had been baking quite a lot of bananas recipes and I really enjoyed tasting them.. Oops, but I think I have to go on a diet...hehehehe

Instead of using butter, I had replaced it with canola oil.

This bread still turned out very light and moist, a really bread texture.
I had halved the recipe and baked in a 2.5" x 7" rectangular tin and a little small little cuppie as you can see in the pictures above & below. We do quite like this Banana Nut Bread.

But should I classify this Bread under Bread or Cake???

Banana Nut Bread (The Williams Sonoma Baking Book)

makes one 9 by 5 inch loaf

(I have halved the recipe and replaced the following in brackets)

95gm unsalted butter (40ml Canola Oil)

170gm sugar (65g sugar)

280gm mashed bananas (150g bananas)

3 large eggs, lightly beaten (1 1/2 egg)

125ml buttermilk (65 ml milk)

2cups plain flour (125g flour)

1tsp baking soda (1/2 tsp baking soda)

1tsp baking powder (1/2 tsp baking powder)

1 tsp ground nutmeg (1/2 tsp cinnamon)

1/2 tsp salt (1/4 tsp salt)

100gms walnuts (Chop coarsely) (50g walnuts)

How to bake:

1. Preheat oven to 180C. Grease and lightly grease a 9x5 inch loaf pan.

2. In a stand mixer fitted with paddle attachment, beat together the butter and sugar on medium speed until creamy, about 1 min.

3. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat until just combined.

4. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

5. Pour the batter into the prepared pan. It should be no more than two thirds full. Bake until the top is dark golden brown and dry to the touch, about 55-60minutes.

6. A cake tester inserted into the center of the cake should come out clean. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let cool completely.

(As I had replaced the butter with oil, I had mixed the milk & sugar, stir to get the sugar a little dissolved. Add in the egg, oil and banana, stir till corporated. Add in all the sieved flour mixture. Stir well to get a smooth, lumpy batter)

Storage tip: Wrap the bread tightly in plastic wrapper and can be store in the refrigerator for up to 5 days.

Do hope along to our host of Bake-Along: Joyce, Lena & Zoe's blog & rest of the bakers whom are joining us in this theme. Have fun:)

Apple Bread Pudding苹果面包布丁

Hahahaha... sometimes when I think back, I might be outdated... Reason being.. I am always late.. Regardless being the Aspiring Bakers Theme I hosted for October, I didn't even posted any entry for myself, being late for Bake Along, THB, and many others.... hahaha, till sometimes I also can't remembered which recipe I had used...

Today I had an Apple Bread Pudding, topped with raisins & chocolate chips....

I have gotten this recipe from one of the cookbook I had bought from Taipei... Regretted not doing my "homework" in SG to see what books I could have gotten from there... I shall do my "homework" and buy more books when I am in Taipei next March... Hehehehe...

This apple bread pudding was surprisingly easy to prepare and bake.

I hadn't baked bread pudding before, so I wasn't too sure of how I should go about it. Plus the cookbook are in chinese, so taking my time to read and making sure I had followed and gotten the steps and ingredients correct:-p

Well, pudding turned out well and delicious. I was glad that I had added some chocolate chips in the pudding, and I should hve added more as it would really turned out very tempting with a combination of the apple & chocolate chips... I will omit the raisins next time or lessen them as they are not my favourite...:))

It was delicious indeed, and I couldn't help myself finishing one pudding after my photo-takings...

Here, have one too and enjoy....:)

Ingredients:

2 pcs of diced bread

1 apple, cored, peeled & diced

5g butter

1 tbsp sugar

30g raisins soaked in 1 tbsp of Rum

2 eggs

200ml milk (i use lo-fat milk)

40ml whipping cream

20g sugar

Method:

1. Cook the diced apple with the butter under low heat. Add in the sugar and cook for awhile.

2. Put the apples, bread, raisins into the ramekins. Set aside.

3. Prepare the egg mixture. Beat the eggs, milk & whipping cream until well combined. Add in the sugar and mix until the sugar had dissolved.

4. Pour the egg mixture into the ramekins and baked at 190C for about 35-40mins.

Pizza Using Wraps as Base

This is definitely a very lazy method...

But it is a very quick method to prepare & make pizzas for the kids whenever they feel like having one... Well, now we don't really have to "ordered" for one, as this quick & easy method suits us very well... Lazy me as usual.... kekekekeke...

And I have Nat here, very enthuastic in helping out to prepare the pizza...

And here we have, our quick method of pizza, all ready within 15mins:)

For those of you like me whom like to prepare a quick pizza:

Wraps

Tomato paste or Sparghetti sauce

Ham

Mozerella cheese

other ingredients as desired

Method:

Spread sauce over the wrap, topped with ham followed by mozerella cheese.

Bake at 200C for about 15mins.

Donuts are just so fun!!!! - Mini Sugar Donuts

Hehehe... We did had alot of fun with these baked little mini donuts... Or rather should I say, I was having so much fun with it...

My dear hubby had preferred sugar donuts than the ones coated with chocolates & sprinkles. On the other hand, the girls preferred those coated with chocolates.

Nic told me, "Mummy, I am going to bring some more mini donuts to school. My classmate had asked me for some more. They have to pay me.. 10c per donuts..." So I told Nic, it was okay, just bring for her classmates to eat. But Nic replied,"They have to pay for the food that they are eating right?"

Me, -_-"

Alright, probably that a sign that she might be a business woman in future... hahahah!!!!

This time, I will be trying out the recipe from Blessed Homemaker...

Doesn't these donuts gave a lovely shiny browned look??? I was like... hmmm, these donuts must be great too... Tossing the donuts halfway through the baking time to give them a lovely shine.

Oh goody!!! These donuts are ready!!! Texture was good, soft & fluffy. But these donuts wouldn't last too long as the taste texture will be different.

And of course, I had tried to coat them with sugar... Yes!!! It did stick to the donuts nicely... So there we go, 16 mini sugar donuts were gone within minutes..

Nat loves these mini sugar donuts too...:))

Recipe with compliments from Blessed Homemaker:

Ingredients:

100g all purpose flour (I used cake flour)

50g caster sugar

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 egg

150g yoghurt (I used low fat strawberry yoghurt)

1 tbsp canola oil

2 tsp lemon juice (omitted)

Method:

1. In a small bowl, combine all dry ingredients.

2. Combine egg, yoghurt, oil & lemon juice, mix well.

3. Combine the dry ingredients to the egg mixture, mix & blend well.

4. Pipe batter into the pan, about 3/4 full.

5. Bake at 200C for about 10-15 mins

6. Cool in the pan for about 5 mins before transferring into the rack.

7. Decorate as desired.

Donut Day - Assorted Mini Donuts (Strawberry Flavor)

Ain't these little mini donuts a cutie...???

Nah, I didn't buy these cute mini donuts... I made them...

We were all in for a big treat this time....

I had came across 2 baked recipes. One from Ellena, from Cuisine Paradise and one from Blessed Homemaker.

Today I will bake these donuts using Ellena's recipe.

I had KIV these baked donuts for almost a year. I had 1st came along the baked donuts from Blessed Homemaker. I had wished to bake some then but I did not invest in a donut pan as I had just started my baking last year. I wasn't so prepared to spend so much money at that time.:-p

So finally, I bought it last week... I had bought it from Bake King shop. It cost about S$8.00.
There... my 1st donut pan, a small little mini ones... As my oven is rather small, so this size pan fits it well. :-p

I had greased the pan and piped the batter into the pan.
(As it is a non-stick pan, thus it is unneccessary to grease it)

Ta-da!!!! A very nicely baked donuts using low fat strawberry yoghurt. While the donuts were half way through baking, my friend & I were so excited. We were so excited that the donuts had risen very nicely and we can't wait to taste them. With the sweet frangrance of the strawberry yoghurt, my friend had asked me to give him one immediately when the donuts were baked.

And......

He said the donuts were excellent!!!

Texture of the donuts were great! It was rather soft. The girls were all pretty excited too...

Decorating the donuts with whatever I had at home, it was actually great fun doing so...:))

Here, the mini donuts were all packed up nicely for the testers in my office the next day...

These mini donuts were best eaten on the same day, otherwise the texture will be different. Unlike the fried donuts with the bread texture, these minis had a little cake texture. Though testers & I had eaten these minis on the next day, we still think that the donuts were still alright, only 2 whom said that they were slightly hard.

MiMi, of course, having her fair share of her mini donuts... She had 5 donuts, and as she knew that whenever she eat something, she had to pose for mummy...

Check out her poses...hehehehe...

Recipe with compliments from Ellena, Cuisine Paradise 

Ingredients: (makes about 20 minis) (with slight modifications)

1 1/4 Cups Top Flour, sifted (160g cake flour)1 Teaspoon Baking Powder
Pinch of Salt
150ml Mixed Berries Yoghurt (Meiji Strawberry Yoghurt)1/4 Cup Castor Sugar (50g)1 Large Egg
3 Tablespoons of Melted Unsalted Butter, cool (45g)Zest of 1 Lemon (omitted)1 Disposal Pipping Bag, optional

Method:

1. Grease mini heart shape/donut pan with cooking spray or melted butter and set aside. (You can omit this step if you are using a non-stick pan)2. In a medium mixing bowl whisk sugar and lemon zest until moist and fragrant.
3. Crack in the egg and give it a quick whisk till combined before adding the yoghurt and mixed well.
4. Next sieved in flour, baking powder, salt and whisk together with melted butter till the mixture resemble paste like texture.
5. Spoon mixture into disposal pipping bag, snap off the tip and pipe into prepared trays at about 3/4 full.
6. Bake in preheated 180 degree oven for about 8 - 10 minutes or until donuts spring back when touched.
7. Cool donuts in pan for another 2 - 3 minutes before removing it from tray.
8. Decorate the donuts with melted chocolate, sprinkles, fresh fruits or etc.