Thursday, May 20, 2010
Wednesday, February 11, 2009
Panetonne
Makes 1 large loaf
Ingredients
400g strong white flour
75g butter, at room temperature, cubed
50g caster sugar
a pinch of nutmeg
1 lemon, finely grated rind only
1/2 orange, finely grated rind only
1 and 3/4 tsps fast action dried yeast
2 eggs beaten
150ml milk
125g mixed dried fruit
50g diced candied peel
To decorate: icing sugar
To make by hand
1) Put the flour into a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, nutmeg, fruit rinds and yeast. Add the beaten eggs then gradually mix in enough warm milk to make a soft dough.
2) Knead well on a lightly floured surface for 5 mins until smooth and elastic. Gradually work in the fruit and candied peel then put the dough back into the bowl. Cover with oiled clingfilm and leave in a warm place to rise for 1 and 1/4 hrs or until doubled in size.
3) Meanwhile, line the sides of a deep 18cm (7 inch) round cake tin with a double thickness of nonstick baking paper 15cm (6 inches) deep and the base with a single circle of nonstick baking paper.
4) Tip the dough out on to a lightly floured surface and knead well. Press into the tin then cover loosely with oiled clingfilm or nonstick baking paper and leave in a warm place for 45 mins or until the dough reaches just above the top of the tin.
5) Bake in a preheated oven, 180 deg cel for 45 mins until the bread is a deep golden brown and sounds hollow when tapped with the fingertips. Check after 20 mins and cover with foil if overbrowning.
6) Holding the tin with oven gloves, loosen the gap between the lining paper and tin with a palette knife, then invert the bread onto a wire rack. Quickly peel off the paper, turn the bread up the right way and leave to cool. Dust liberally with sifted icing sugar.
To make with a breadmaker
1) Lift the tin out of the bread machine, fit the kneader blade then add the milk, eggs, butter, sugar, nutmeg and fruit rinds. Spoon in the flour. Make a slight dip in the centre of the flour and sprinkle in the yeast.
2) Insert the tin into the bread machine. Shut the lid and set to dough or enriched dough. Press start.
3) When the raisin beep sounds, add the mixed dried fruit and candied peel, shut the lid and allow the programme to continue.
4) Continue as step 3, above.
*recipe adapted from Bread by Sara Lewis*
Ingredients
400g strong white flour
75g butter, at room temperature, cubed
50g caster sugar
a pinch of nutmeg
1 lemon, finely grated rind only
1/2 orange, finely grated rind only
1 and 3/4 tsps fast action dried yeast
2 eggs beaten
150ml milk
125g mixed dried fruit
50g diced candied peel
To decorate: icing sugar
To make by hand
1) Put the flour into a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, nutmeg, fruit rinds and yeast. Add the beaten eggs then gradually mix in enough warm milk to make a soft dough.
2) Knead well on a lightly floured surface for 5 mins until smooth and elastic. Gradually work in the fruit and candied peel then put the dough back into the bowl. Cover with oiled clingfilm and leave in a warm place to rise for 1 and 1/4 hrs or until doubled in size.
3) Meanwhile, line the sides of a deep 18cm (7 inch) round cake tin with a double thickness of nonstick baking paper 15cm (6 inches) deep and the base with a single circle of nonstick baking paper.
4) Tip the dough out on to a lightly floured surface and knead well. Press into the tin then cover loosely with oiled clingfilm or nonstick baking paper and leave in a warm place for 45 mins or until the dough reaches just above the top of the tin.
5) Bake in a preheated oven, 180 deg cel for 45 mins until the bread is a deep golden brown and sounds hollow when tapped with the fingertips. Check after 20 mins and cover with foil if overbrowning.
6) Holding the tin with oven gloves, loosen the gap between the lining paper and tin with a palette knife, then invert the bread onto a wire rack. Quickly peel off the paper, turn the bread up the right way and leave to cool. Dust liberally with sifted icing sugar.
To make with a breadmaker
1) Lift the tin out of the bread machine, fit the kneader blade then add the milk, eggs, butter, sugar, nutmeg and fruit rinds. Spoon in the flour. Make a slight dip in the centre of the flour and sprinkle in the yeast.
2) Insert the tin into the bread machine. Shut the lid and set to dough or enriched dough. Press start.
3) When the raisin beep sounds, add the mixed dried fruit and candied peel, shut the lid and allow the programme to continue.
4) Continue as step 3, above.
*recipe adapted from Bread by Sara Lewis*
Wednesday, February 4, 2009
Horlicks Doggies Cookies
Chanced upon these cute cookies from HBB blog. I find them so cute and easy to make that I baked some for the girl to bring to class as snacks.
The taste is really good. Once u start one, you just can't help but to eat and eat non stop. Unfortunately, the girl do not know how to appreciate mummy's efforts and she told me that it's a doggie, she cannot "eat dogs". As a result, I have to bring it to the office and share with the colleagues. Luckily I got good reviews for these cookies. At least it makes my effort worthwhile :)
The taste is really good. Once u start one, you just can't help but to eat and eat non stop. Unfortunately, the girl do not know how to appreciate mummy's efforts and she told me that it's a doggie, she cannot "eat dogs". As a result, I have to bring it to the office and share with the colleagues. Luckily I got good reviews for these cookies. At least it makes my effort worthwhile :)
Sunday, January 25, 2009
CNY Pun Choy
Ordered a pun choy from Crystal Jade this year.
Verdict: Will not order again next year. Too oily for my liking. Think I only like the abalone and dried scallops
Verdict: Will not order again next year. Too oily for my liking. Think I only like the abalone and dried scallops
Thursday, January 22, 2009
Saturday, December 20, 2008
Tuesday, December 2, 2008
Subscribe to:
Posts (Atom)