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:))

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.

Sour Cream - Blueberry Crumb Cake

"Sour cream and lots of butter make the cake tender and moist and offset the bold, tangy flavor of gleaming fresh, juicy blueberries. A crunchy cinnamon-infused crumb topping cloaks the cake, adding a buttery caramel flavour"

And yes, as described by Tish Boyle, these cakes had a crunchy top and they were really moist and tender. A quite unusual combination but they were quite welcomed by us... hehehehe...

I had replaced the sour cream with low fat yoghurt as my yoghurt was expiring soon, and this also explained why I had attempted this bake... Oopsie...hehehehe... I had also reduced the sugar level if you do not wish your cake to be too sweet like me.

Recipe as adapted from The Cake Book by Tish Boyle

Yeilds a 9-inch square cake

Ingredients:

Crumb Topping

121g all purpose flour

50g caster sugar

80g firmly packed dark brown sugar

1 tsp ground cinnamon
1/8 tsp salt

100g unsalted butter, melted

In a medium bowl, stir the flour, sugar, brown sugar, cinnamon and salt until well blended. Add the melted butter and mix with the fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.

Sour Cream Blueberry Cake

181g all purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

142g fresh or unthawed frozen blueberries

242g sour cream

1 1/2 tsp vanilla extract

142 unsalted butter, softened

200g sugar

2 large eggs

1. Position a rack in the center of the oven and preheat the oven to 175C. Butter and flour the bottom and sides of a 9 inch square baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well blended.

3. In another bowl, toss the blueberries with 1 tbsp of flour mixture until the berries are coated; set aside. In a small bowl, whisk together the sour cream and vanilla extract; set aside.

4. In the bowl of an electric mixer, using the paddle attachment, beat together the butter and sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the side of the bowl as neccessary. At low speed, beat in the flour mixture in three additions, alternating it with the sour cream in two additions. Using a rubber spatula, fold in the blueberries. Scrape the batter into the prepared pand and smooth the top with a spatula.

Sprinkle the crumb topping evenly over the batter, breaking up any large lumps with your fingers.

5. Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Place the cake in the pan on a wire rack and cool completely.

6. Cut the cake into squares and serve from the pan.

Tres Leches Cake - Bake Along #43

Wait for me again....!!! Almost late but good enough just before the deadline... I had bought a new oven on Saturday and I was very thrilled as I had wanted to try baking this cake with it. But one of the oven "leg" had came come and I need to get the whole oven changed...:((

I have never known of this cake until I saw the bake theme for Bake-Along #43 by Joyce, Lena and Zoe.

Tres Leches Cake - A classic Latin American sweet is a light white cake soused with rum-flavoured milk and cream concoction and topped with dramastic swirls of meringue frosting served in squares.

 I had seen the rest of the bakes by the other members and seeing the light, soft, moist and milky texture made me want to attempt this bake.

 It was quite a great choice for a dessert as it was really sweet, even though I had cut down the sugar level. It had a similar cake texture like those baked cheesecake. Hmmm but I wouldn't fancy them too much due to the overly sweetness of its whole cake and milkness:-p 

Frosted with white chocolate topping made them heavenly sweet.

I was actually rushing for time to go for our Sunday Movie Treat  of Ironman 3. Hubby was rushing me and I was in a panicky stage... My cake wasn't cooled well for 10 mins. I quickly put in the cake into a bigger container and poured the soak onto the cake. I gotten a little worried as I saw Joyce, Lena and Zoe's cake had soaked up the milk mixture whereas mine was "floating"... 

Not enough time... my whole plattoon was waiting for me... I quickly poured in the milk mixture and refrigerate the cake, grabbing my recipe along as I dashed out of my house. I realised I hadn't poked the holes at the side of the cake:-p So I am not totally sure if the milk mixture had been totally absorbed by the cake... What a sotong I am...

Nevertheless, this cake still tasted very well though I personally will preferred them plain as what it was. What about you.

Recipe as adapted from The Cake Book by Tish Boyle

Ingredients:

200g cake flour

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

113g unsalted butter

143g firmly packed light brown sugar(i use 100g)

180ml milk

1 tsp vanilla essence

4 large egg whites

1/4 tsp cream of tartar

50g sugar

Method:

1. Sift the flour, baking powder, cinnamon and salt in a bowl. Whisk to combine and set aside.

2. Beat the butter and brown sugar at a mediym-high speed until light, about 2 minutes. In a small bowl, combine milk and vanilla essence. At a low speed, add the flour mixture to the butter in 3 additions, alternating it with the milk mixture in 2 additions.

3. In a clean bowl, beat the egg whites until foamy. Add cream of tartar and beat at mediym high speed until soft peaks begin to form. Gradually beat in the sugar and beat at high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Scrape the batter into the greased pan and smooth it into an even layer.

4. Bake the cake for 30~45mins until a toothpick inserted into the centre comes out clean. Cool the cake in pan on a wire rack for 10mins.

Meanwhile, make the Tres Leches Soak:

180ml light cream

One 12-ounce evaporated milk

One 14-ounce condensed milk

45ml dark rum

1 tsp vanilla essence

In a large mixing bowl, combine all ingredients. After the cake has cooled down for 10 mins, using a toothpick, pokes holes all over the cake at 1-inch intervals, going all the way down to the bottom. Slowly pour all the soak over the top of the cake, covering it completely. It will seem like a lot of liquid; the cake should be "floating". Refrigerate the cake for at least 2 hours, or overnight.

As for the frosting, you may wish to use as desired:)

Do join along with our hosts; Joyce, Lena and Zoe and other members whom had joined us as well :))

(Sorry Hosts, I cant link up to you as I posting this using my phone:-p  Pardon me...:)

■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.

Having fun with my new gadget...Rice cooker with the "Cake Function"

What do you do on a hot, sunny day?? Feeling lazy and bored.

Well, for me, I decided to "bake" a cake using a rice cooker, which I had never tried before. Of course, everything seems pretty easy and no fuss.

I had "bake" a Banana Cinnamon Cake using the rice cooker.

Look at the excellent texture of this cake. It is really soft and spongey. And look at the color of the bananas. This rice cooker cake simply looked and tasted wonderful. I can't help myself popping one piece after another.

I had bought this book on my recent trip to Taiwan last week. I had bought a quite a number of cookbooks from Taiwan but for sure, I regretted not getting more books as they were relatively cheaper than Singapore and Malaysia.

This book had alot of great recipes and I should be trying them out very soon.

And here is my new gadget...My Panasonic Rice Cooker with the cake function. Hehehe... Come to think of it, my new rice cooker had been hiding in my storeroom for almost or more than a year... Thank goodness I bought my new books and this rice cooker came in handy...♡

Here's Nat. More than happy to help me out whenever I am baking:-)

Recipe as adapted from 

你想吃的甜点电子锅都会做 by Kumiko

Ingredients:

(Yeilds an 18 cm size cake. However cake size varies due to the size of the rice cooker you use.)

Banana Cinnamon Cake

3 eggs

100g sugar (I use 75g)

120g plain flour

1 tsp baking powder

2 tsp cinnamon powder

40g unsalted butter

3 banana, sliced into 3-cm long

Method:

1. Beat the eggs and sugar until smooth. 

2. Add in the sieved flour, baking powder and cinnamon powder. Mix till well blended.

3. Pour the batter into the greased wok. Put in the bananas into the batter.

4. "Bake" the cake using the rice cooker.

5. Remove the cake once ready. Cool the cake on a cooling rack.

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:)

Green Apple Cupcakes ○ So soft & crumbly ○

Another great bake from "Easy Bake! By 梁家榕"

I had been wanting to try this recipe for a while but I hadn't had any green apples in my fridge till today...:-p

As usual, a no-fuss recipe, yeilds about 3 standard size ramekins.

Instead of using plain flour with baking powder, I had replaced it with self-raising flour. 

I might reduced the sugar in future as I think it is a little sweet for me. 

A soft and crumbly Green Apple Cupcake is waiting for you.

I had sprinkled some cinnamon powder on top and it gave the cupcakes a very great fragrance...

Inside the cupcakes were filled with rum-soak diced apples.

And if could see the soft texture of these Green Apple Cupcakes.

Vivian, this is another recipe that you might like too:-) 

Recipe as adapted from Easy Bake! By 梁家榕

Ingredients:

(A)

1/2 Green Apple, diced

1 tbsp sugar

1 tbsp rum

Diced the green apples into cubes, add in the sugar and the rum. Using low heat, simmer the apples until soft. Set aside for later use.

(B)

1/2 Green Apple

Cut the apples into slices. Set aside for the topping of the cupcakes.

(C)

75g butter, softened

60g sugar (I used 50g)

1 egg

100g plain flour

(I used self-raising and omitted baking powder)

1/4 tsp baking powder

1/4 tsp vanilla essence ( I used 1/2 tsp)

1/2 tbsp lemon juice

1 tbsp milk

some  cinnamon powder (optional)

Cream butter & sugar until white & creamy. Add in the egg and beat until well combined.

Add in the sieved flour, mix until well blended. Add in the vanilla essence, lemon juice & milk. Mix well.

Coat the ramekins with butter & dust with some icing sugar. Knock out the ecvess sugar.

Scoop 1/3 of the batter into each ramekins. Filled them with the diced apples and topped the remaining batter to about 80% filled. Dust with some cinnamon powder on top.

Bake in a preheated oven of 180C for abt 35-40 mins.

Remove from oven to cool. Remove from ramekins and best to serve warm.

Apple Walnut Mosaic Coffee Cake

Making it in time for the THB bake before we had a month's holiday... hehehe, Sounded like we are having school holidays:-p

This month, Mich, Piece of Cake had selected this bake and I must say it is another wonderful recipe as well. Mich had done up a very nicely walnut stresuel cupcake style, and they looked very appealing.. Do hope over to her blog for the recipe:)

I had baked mine in a 8" bundt pan, halving the ingredients, and modifying some of the ingredients like replacing the wholemeal flour to wheat flour, cranberries to raisns, brown sugar to golden caster sugar, reducing quite abit of the sugar level.

The batter was abit stiff as mentioned in the book, but to my surprise, this cake was so soft & moist. I like this cake very much, indeed. As I had reduced quite a fair bit of the sugar, the apples & raisins compliment the sweetness in the overall cake. Definitely another recipe for keeper

Do click here to see what the other THB members had baked for their version of this Apple Walnut Mosaic Coffee Cake

Banana, Macadamia Nut, And Coconut CupCakes

I was browsing my blog this morning and I had saw the THB was on.. I had missed a couple of the THB bakes and I didn't want to miss this again...I had gotten ready the conversion for this bake and I had quickly prepared all the ingredients.

 For those of you whom are unaware of this THB (The Home Bakers), it is a baking club set up by Joyce of Kitchen Flavours. For Bakers whom owned a "Coffee Cakes" by Lou Seibert Pappas, and we will all be baking the same cake in each theme, sharing our experience & tips. 

If you will liked to join us along in this THB bakes, please CLICK HERE for more information.

This time round, Kit has chosen this bake, and it was really delicious...

Fresh from oven today, I had made them into cupcakes instead of cake as cupcakes are easily managed(eaten), and for my small little oven, it would be definitely better as my cupcakes will be easily "cooked" rather than cake form...:-p

 Followed all stated in the recipe, I had blended all the wet ingredients using my blender. Mixing everything in with the flour, and oh, I have used dessicated coconut instead of the flakes. Just before pouring the batter into the cupcake cases, I realised I had forgotten to add in my oil with the wet ingredients...!!! Oh my... Thank goodness, the cucpakes were still edible... hehehehe, silly me...:))

As you can see, I was still able to get a very moist nice texture of the cupcakes. The best part of the cupcakes, were of course the macadamia nuts topped with the cinnamon sugar... So crunchy & yummy:))

Would you like to have one too?

Please visit Kit from I-Lost-In-Austen for the full recipe.

To view the others members bake on this cake, do drop by The Home Bakers (THB).