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Blueberry Crumb Cake

Last month when I visit Borden Bookstore,I saw a baking book "The Modern Baking" by Nick Malgieri on sale.Of course I can't resist not buying it..The first recipe I would like to try from this new baking book is Crumb Cake because I never bake any crumb cake before and I have plenty of blueberry in the fridge.I have to use all the blueberry before we leave for our vacation..it's also a good idea to bring some of the cake with us as snack while we on our road trip..The recipe suggested that we should use 9 x 13 x 2 inch or twenty four 2 inch (5 cm ) baking squares pan but I only have 8 x 8 x 2 square pan..So the rest of the batter I use muffin cup to bake..On top of that I also adjust the recipe..I replaced 1 cup of cake flour instead of all purpose flour..The texture of the cake look really smooth and fine..The only down side is the cake is quite dry.I think I shouldn't add in egg yolk as the recipe indicted ..maybe next time I will just omit egg yolk all together...







Ingredients:
Cake Batter:
16 tbsp (2 sticks/8 oz/225 gm) unsalted butter,softened
1 1/2 cups sugar
3 large eggs
2 tsp vanilla extract
1 cup cake flour,sifted
1 1/2 cups all purpose flour,sifted
2 tsp baking powder,sifted
3 egg yolks
1/4 cup milk or buttermilk
2 punnet blueberries,picked and patted dry

Crumb Topping:
2 cups all purpose flour
1 tsp baking powder
1/3 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
12 tbsp(1 1/2 sticks) unsalted butter melted




Method:
1:Set a rack in the middle of the oven and preheat to 350°F(180°C).Prepare and buttered baking pan with lined fully parchment paper.

2:For the crumb topping,mix the flour,baking powder,sugars,cinnamon and the nutmeg in a bowl.Stir in the melted butter.Rub the mixture between your fingers to form coarse crumbs.Scatter the crumbs over the berries evenly as possible.Set aside.
3:In a large mixer bowl,beat the butter and sugar until soft and light.Add the eggs one at a time,beating smooth after each addition.Beat in the vanilla.

4:Stir together the flour and baking powder and add the dry mixture to the batter in 3 additions,alternating with the yolks and milk,beginning and ending with the flour.Spread the batter evenly in the prepared pan.
5:Scatter the blueberries and crumb mixture evenly over the batter,pressing in gently.
6:bake the cake until the batter is firm and the crumbs are well colored,about 40 minutes.Cool the cake in the pan on a rack.Cur the cooled cake into 24 x3 inch squares.Remove the squares from the pan to a platter.
7:Serve cake with coffee or tea..
cupcake
batter
crumb topping
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Onion Beef Cook in Red Wine

The only type or style beef of steak I know how to cook is grill or pan-fried with salt and ground black pepper.Other then that I'm hopeless..You might wonder why? Well,I don't eat beef (due to religion reason)but Eliot and Mishu do. I know that is not a good reason maybe I don't bother to cook different style or come out with something interesting because I don't eat.poor excuse,right? But I still buy top sirloin or bottom round part of the beef when it's on sale. I bought a large chunk of top sirloin and wonder should I be more creative other than grilled with salt and pepper? Well,I sliced the meat and coated with flour,pan-fried first before cook in red wine.I afraid the beef might be chewy or tough if I cook the wrong way but to my surprised Eliot said the meat is tender soft and juicy! Tadaaaa!!

If you're interested  in Freerange beef check out here :Cannings Freerange Butchers




Ingredients:(A)
1 lb top sirloin beef,sliced any type or style beef
1/4 cup flour
1 tsp salt
1 tsp ground pepper
________________________________
(B)
2 cloves garlic,peeled,minced
1 large onion,peeled and cut diced
1 cup green pea
1 cup red wine(table wine or any brand wine)
1 tbsp beef bouillon powder
1/4 cup canola oil


Method:
1:Seasoning ingredients(A) except flour for 30 minutes or longer.Heat aluminum skillet with oil at medium heat.Coat beef with flour ,shake the excess before place into the skillet ,pan-fry both side or 30 seconds.Do not overlapped or overcook the meat.

2: Remove cooked beef to a plate and set aside.Remove the excess oil from skillet before add in minced garlic.Fry garlic until lightly brown,add in (B) beef,red wine,beef bouillon powder ,onion and green pea.Stir all the ingredients well and cook for 4-5 minutes.
3:Check the seasoning before dish out and serve warm.






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Homemade Chicken BBq Sauce Pizza

Don't we all love pizza? Both Hubby and Mishu are pizza freak.Whenever Mishu see me working with dough,she will said "mommy are you making pizza? Hmmm..... yummy and delicious pizza!!" that statement crack me up! hahaha! most of the time I just get pizza from our local pizza place but sometimes making our own pizza is quite fun and cool,right? I can also use any topping I like,have more choice or selection I guess..Making your own pizza dough at home is not hard at all,in fact it's really easy and simply.I adapted this pizza dough recipe from AllRecipe .. I'm a lazy person when it's comes to knead the dough.Since I have bread maker I dumped all the ingredients in Bread Machine to do the work..Viola!! delicious homemade pizza ready for dinner tonight!









Ingredients for Dough:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour ,plus extra for dusting
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
1 tbsp bread improver
__________________________________
Topping:
2 pieces boneless chicken breast,cut cube
1/2 cup Cattleman BBQ sauce( or any brand BBQ sauce)
1 bottle spaghetti sauce
2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
I large onion,peeled and sliced
Yield 2 round portion pizza dough


Method:(For dough) *But I dumped all the ingredients in BM*
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 400 degrees F
3:Prepare skillet at medium heat,add cube chicken and bbq sauce in and cook for 5 minutes or 60 % cooked.Remove bbq chicken and set aside.
4.Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape on a brick plate. Top with spaghetti sauce,bbq chicken,sliced onion,shredder cheese .Bake in preheated oven until golden brown, about 20 minutes.
5:Remove pizza from oven,rest for 10 minutes.Sprinkle with Parmesan cheese,cut and serve warm.
chicken cook in bbq sauce
proof pizza dough

ready to bake




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Twisted Sausage Bun with Tangzhong Starter/Water Roux Starter

I always wonder why the bun sold in Chinese or Asian bakery always stay soft and moist even after days.I even bought bread improver to add into the dough when I make bun but the texture is nothing like the bun I bought in Chinese bakery..Well,I saw many blogger especially the pro-baker blogger who use tangzhong starter “湯種”or Water roux starter to make wonderful and long-lasting freshness bread. I always said I want to try tangzhong or water roux method when making bun or bread but don't have urge and opportunity until now.When I saw Angies posted Twisted Wienerwurst Buns in her blog,I promised myself I'm going to try out her recipe!! yes that right!! The result of the bun is really great and awesome!! For those who loves soft,moist and spongy bun ,this tangzhong starter or water roux starter method recipe is worth to try!! Of course I adapted her recipe slightly to suit my taste..I added shredded cheese on the topping since my family loves cheese!!Here we called wienerwurst as hot dog or sausage or frankfurter,so I'm going to called mine as Twisted Sausage Bun!! Thank you Angies for sharing your wonderful recipe!! This recipe is a keeper!!







Ingredients:(A)

Tangzhong starter / Water roux starter (refer to Angies Tangzhong Starter)

50 g Bread flour

250 ml Water


Dough (B)

300 g Bread flour

1 tbsp Instant Active dried yeast

30 g Sugar

1 tsp Salt

1 Egg

65 g Warm milk

75 g Tangzhong Starter - Water Roux Starter via Starch Gelatinization

45 g Butter


Topping(C)

10 sausage(chicken or beef)

1 stalk Spring onions, chopped

1 Egg + 2 tbsp water for brushing

1 cup shredded cheese

1 small onion,peeled and sliced

3-4 tbsp Sesame seeds





Method:

A Tangzhong starter / Water roux starter :

1:In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
2:Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.

For dough: (please refer to Angies step by step method) I dump all the dough ingredients in breadmaker(BM) coz I'm lazy to knead.

1:Remove dough from BM and form the dough into a smooth ball. Place it in a lightly greased bowl, covered with a plastic wrap, and leave in a warm place until dough is double in volume, about an hour. Press the dough down to release gases produced in the fermenting process. 2:Divide dough into 10 portions, each is about 50-55 grams and round up and rest for 10 minutes at the room temperature.
3:Flatten each dough ball, with seam side down, and roll into a rectangle. The length of the dough should be the same as the sausage you are going to use. Now turn the seam side up, and place a sausage on the dough. Roll it up and cut into 5 equal portions, but DO NOT cut them through, leaving a thin joint between portions. Cross the first and the last joints, turn the cutting edges of 3 portions over to obtain a flower pattern. Place on a baking tray lined with a baking sheet and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
4: When the buns have doubled in size, brush them with reserved egg mixture, then place some onion and scallion mixture atop. Finally sprinkle with some sesame seeds and shredded cheese.
5:Bake in preheated oven at 175C/350F for 15 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool completely.
I store the bun in air tight container in fridge for a week,when I want to eat I just microwave for 30 second .The bun still retained softness and moist as it's just bake!

Tangzhong starter/water roux starter
ready to chill in fridge
dough
dough ready to wrap with sausage
dough wrapped with sausage
cut the sausage roll into 5 equal cut but NOT thoroughly cut,still attached
twist the sausage dough
with topping
let's it proof to double size before bake
ready to serve










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Summer Berries Puff Tart

Couple weeks ago when I shop at the Premium Outlet near my place I bought few packets of pastry puff and some fish crackers from Pepperidge Farm store Well,I been to that store before and know that the store usually offer lower price products than any regular market. I wonder why all the local supermarket in my area didn't carry Pepperidge Farm puff pastry in their store..Actually if we are lazy to make dough, this type of ready made Pepperidge Farm puff pastry is quite handy and convenience for us to make puff tart..All we need is just some cream cheese filling or icing and berries!! Tah...dah!! A pretty and yummy puff pastry ready in no time for dessert or snack!!








Ingredients:1 pack ready make puff pastry,thawed(6 pieces a pack)
8 oz cream cheese (1 block)thawed
1/2 cup sugar
1 cup whipping cream
1 tsp vanilla extract
1/2 punnet blackberries,washed and drained
1/2 blueberries,washed and drained
3-4 strawberry,washed and cut diced

Method:
1:Preheat oven to 350 F.Prepare parchment paper over baking sheet.Place pastry puff on the baking sheet and bake in oven for 30 minutes or until lightly brown.Remove from oven to wire rack to cool completely.
2:In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese , sugar and vanilla. Beat until smooth, then fold in whipped cream. Chill the cream mixture in fridge for 30 minutes or more .
3:Fill cream cheese mixture in pipping bag with any design tip.Break each pre-cut puff from the middle into 2 pieces.Pipe cream cheese mixture on each piece of the puff and top with berries before top with another piece of puff that decorate with cream and berries before serve as dessert.










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Salt and Pepper Chicken with Oregano

The oregano at my vegetable patch grew so much and so healthy.I have no idea what to do with them anymore..Most of the time I snip the top of the oregano to decorate as my photography props but this herbs still keep coming back again.I even gave a bunch of the oregano with root to my neighbor.It's seem this herbs thrive so well without much maintenance.Suddenly I had this idea !! How about infusing this special herbs when cooking salt and pepper chicken? It's sound great and cool,right? This dish is also simply and easy to cook..not to said it's taste garlicky and delicious!!







Ingredients:(A)
2 large boneless chicken breast,about 2 lbs,cut chunk 2x2 inch
1/2 cup all purpose flour
4-5 tbsp corn flour
1 tsp salt
1 tbsp ground white or black pepper
1 cup corn or canola oil
**************************************************
(B)
3-4 cloves garlic,peeled,minced
1 tbsp olive oil
1 tbsp sugar
1 tbsp ground white pepper
1 tsp salt
2 sprig fresh oregano,use leaves only
Method:
1:Heat fryer or aluminum pan with oil at medium heat.Combine(A) seasoning with both flour,mix well.Coated chicken chunk with the flour mixture.
2:Slowly placed coated chicken into the hot oil and fry until lightly golden brown.Remove cooked chicken from fryer and set aside.
3:Heat skillet or pan with olive oil and minced garlic.Fry garlic until fragrant or lightly brown,toss is cooked chicken ,seasoning(B) and oregano.Keep tossing all the ingredients well for 2-3 minutes before dish out and serve warm as snack or meal.







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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.