Sunday, September 28, 2014

CHOCOLATE MARBLE BREAD

Chocolate Marble Bread using cocoa powder



This  week  I ventured into baking a yeast bread called Chocolate Marble Bread.  It has two contrasting flavor and the marbling effect looks so pretty when sliced.

This Chocolate Marble Bread is super simple but the only disadvantage was time  consumed  to  proof the dough before and after shaping.

But, I have no regret  it turned great in taste and appearance!   Make one today to  surprise your family and friends..


CHOCOLATE MARBLE  BREAD
Serves :    10

2 1/2 cup all purpose or bread flour
2  tsp instant yeast
1/2 tsp salt
3 tablespoon  sugar
1  cup milk removed 2 tablespoon
3 tablespoon  butter
2  tablespoon cocoa powder
1-2 tablespoon hot water



METHOD

Whisk together flour, yeast. salt and sugar in a mixing bowl.

Place milk and butter in a small pot, cook until butter is melted. Remove and cool until warm.

Add milk mixture to the flour. By hand or using electric mixer, beat with low speed until the flour mixture is moistened. Increase the speed to medium, scraping down the sides of the bowl until the dough is smooth.

Transfer the dough to a lightly floured surface, knead until elastic for 2 minutes.

Divide dough into 2, add cocoa powder and hot water little by little. Add this to one part while the other half, leave it plain.

Place the dough in  2  lightly oiled  bowl,  cover and let rise until it doubles for 1 hour or more.

Transfer dough to the work surface, punch it down,  divide  each dough into 2.

.Roll out each dough into 5 in  diameter circle  about 1/4 in thick.

Stack each dough layer by layer starting with plain dough and the last one is chocolate dough.

Flatten the dough lightly, roll into a log.

Place onto loaf pan, leave to rise until doubled for 1 hour or more.

Preheat the oven @ 190 C.  Bake until golden brown fir 25 minutes.

Transfer onto rack to cool.

Chocolate Marble Bread using cocoa powder


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Sunday, September 21, 2014

CRUNCHY SESAME COOKIES

Crunchy Sesame Cookies


Hello friends,

Thanks so much for your wishes and prayers,  am now getting better but once in a while I still cough.  I have completely stopped taking  any medications but  feeling drowsy after few hours  staying
awake.

After about more than a week, there was no activities in my kitchen but am so eager to continue my baking.  So I have chosen to bake this simple Crunchy Sesame Cookies especially for all my readers.

This recipe requires you to roll the cookies into small balls and lightly press down to flatten.  They smell fantastic while baking.  They are crunchy and tasted so good with a glass of milk or coffee.



CRUNCHY SESAME COOKIES
Yield :  30 cookies

3/4 cup all purpose flour
1/2 cup corn flour
1/2 tsp baking powder
1/2 tsp vanilla essence
125 g butter softened
1/4 cup caster sugar
4 tablespoon black sesame seeds

METHOD

Preheat oven @ 170 C.  Sift together all purpose flour, cornflour and baking powder.

Cream butter and sugar, add vanilla essence.

Add sesame seeds and dry ingredients, mix until well combined.

Roll 2 tsp of mixture into small balls.  Transfer onto baking sheet.

Press down lightly with fork, bake for 15 minutes.

Leave on pan for 5 minutes.  Transfer onto rack to cool completely.



Crunchy Sesame Cookies


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Sunday, September 14, 2014

CHOCOLATE SPRINKLE PUMPKIN BREAD

Chocolate Sprinkle Pumpkin Bread

Hi Everyone,

I am not feeling well right now and am sick with high fever, cough and other minor things. Sorry for not replying to your comments but will do so as soon as I feel better.  Please keep commenting and I will catch up with you soon.
.
Are you a fan of pumpkin bread?  When deciding on a dessert to  make,  consider this Chocolate Sprinkle  Pumpkin Bread recipe.  It was super easy and much healthier.

Have you thought for a minute what a whole loaf of pumpkin bread would cost you if you purchased from a bakery. I can show you how to make delicious Chocolate Sprinkle  Pumpkin Bread with a few simple ingredients.

This is a quick bread recipe so need to mix your wet and dry ingredients together but don't over mix a quick bread, just enough to get the lumps out.



CHOCOLATE SPRINKLE  PUMPKIN BREAD
Serves    :   8

1 1/4 cup plain flour
1/4 cup cornflour
1 cup brown sugar
1 cup pumpkin puree
1/4 cup melted butter
1/2 cup + 2 tablespoon milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 tsp ground ginger
1/2 cup chocolate sprinkles divided

Chocolate Sprinkle Pumpkin Bread



DIRECTIONS

Lightly grease a loaf pan.

Combine butter, milk, pumpkin and salt in a bowl.

Whisk together plain flour, cornflour, baking powder, ginger and sugar

Combine together dry ingredients with milk mixture, add in chocolate sprinkles.

Scoop batter into prepared pan, level top and sprinkle with balance of chocolate sprinkles.

Bake at 180 C in a preheated oven for 45-55 minutes  or until a skewer inserted comes out clean.

Cool in pan for 10 minutes. Transfer onto rack to cool.

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Sunday, September 7, 2014

CHOCOLATE ROLLED OAT COOKIES

Chocolate Rolled Oat Cookies using cocoa powder


Cookies are always a favorite to accompany a cup of coffee or a glass of milk. This sweet treat  has numerous different and amazing varieties that are love by children and adults.

Chocolate Rolled Oat  Cookies has a healthy combo of ingredients,  loaded with oat which produces a crunchy on the outside but chewy in the middle.  Despite its simplicity  with bursting flavor, it is one of the most delightful desserts you can make in no time

They are delicious without any add on but you can add half a cup of chocolate chips or chopped nut if desired.

Chocolate Rolled Oat Cookies are so delicate to handle, make sure you leave them for 5 minute on pan before transferring them onto rack to cool.

CHOCOLATE ROLLED OAT COOKIES
Yield : 40 cookies

3/4 cup  all purpose flour
3  tablespoon   unsweetened cocoa
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup melted  butter
3/4  cup   brown sugar
1 tsp vanilla extract
1 1/4 cup   rolled oat
1 medium banana mashed

Chocolate Rolled Oat Cookies using cocoa powder


METHOD

Preheat oven @ 170 C sift together flour,cocoa, salt,  baking soda and cinnamon.

Beat butter and sugar until  well mixed. Add in banana and  vanilla extract.

Mix  in dry ingredients and oat. .

Roll into small ball and flatten slightly. Bake for 10-15 minutes.

Leave biscuit in the pan for 5 minutes before transferring to rack to cool completely.

When completely cool, store in an airtight container.

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Sunday, August 31, 2014

ABOK ABOK SAGO

Abok Abok Sago w/coconut and palm sugar


Abok Abok Sago is a traditional Asian dessert normally wrapped in banana leaf made with pearl sago, grated coconut and palm sugar.

This time this dessert is undergoing a makeover by adding 2 different color, one with green food coloring while other portion was orange (I got this after adding the orange colored sugar) and using small tart mould.

You can also make use of jelly mould and changing the color according to your choice. It's fun to see the transformation.

These Abok Abok Sago have  special  coconut aroma and slightly chewy texture




ABOK ABOK SAGO
Serves   :   12

1 1/2 cup pearl sago
1 1/2 cup grated coconut (white part)
10 heaped tablespoon palm sugar chopped
green food coloring
1/2 tsp salt

Abok Abok Sago w/coconut and palm sugar


METHOD

Put sago in a strainer and rinse under running water to get rid of excess starch.  Drain well.

In a mixing bowl, combine sago, coconut and salt. Stir until well incorporated.

Divide sago mixture into 2.  One portion add green food coloring, the other mix with  palm sugar.

Boil  2 in depth  water in a steamer, heat the  tart mould.

Fill the bottom layer of the mould  with green sago, cover the green part  with  palm sugar portion. Press down firmly.

Steam for 15 minutes. Cool before removing them from the mould.

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