Showing posts with label BREAD. Show all posts
Showing posts with label BREAD. Show all posts

Sunday, September 28, 2014

CHOCOLATE MARBLE BREAD

Yeast Bread Recipe @ http://treatntrick.blogspot.com


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 Recipe @ http://treatntrick.blogspot.com


Sunday, September 14, 2014

CHOCOLATE SPRINKLE PUMPKIN BREAD

Chocolate Sprinkle Pumpkin Bread Recipe  @ http://treatntrick.blogspot.com

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.

Sunday, May 18, 2014

CHOCOLATE SWIRL BREAD

chocolate swirl bread recipe @ http://treatntrick.blogspot.com

chocolate swirl bread recipe @ http://treatntrick.blogspot.com


This Chocolate Swirl Bread surprised my family and friends, it tastes so good. Don't be intimidated by the process of making the yeast bread, it's surprisingly  easy if you follow the basic steps.

If you have to choose a perfect time of the day to eat Chocolate Swirl Bread, it's probably snack time -  time when you come home from school or work and your  mom/wife   prepares  something warm and sweet to revive your fatigued  day.

For smoother spreadable filling, I strongly  suggested that you use icing sugar but this time had used castor sugar  since that was available in my pantry.  If you're pressed for time, opt for ready made  chocolate spread for the filling.

Sunday, April 27, 2014

BANANA HONEY CAKE


I've been looking at these poor bananas getting more and more ripe every day for the last week.  Obviously baking banana bread came to my mind. Hmm.. this comforting Banana Honey Cake was the answer to what to do with those  banana.

I have used melted butter but it  can be substituted with vegetable  oil for healthier option. If you're allergic to milk,  soy milk, almond milk or rice milk  can all be     easily  replaced   for dairy  in  most recipes.

Am not keen on dressing up my bakes with frosting but you can go ahead to use your favorite frosting if desired.

In case you have overly ripe banana,  peel  the skin then  wrap in plastic individually, again keep them sealed in a zip lock bag before putting them in a freezer.  If you want to use,  thaw them in your refrigerator overnight.



BANANA HONEY CAKE
Serves :  12

230 g self raising flour
30 g corn flour
1/2  cup  brown sugar
3 medium banana mashed
1/4  tsp salt
1/2 cup oil/melted butter
3/4 cup milk or non dairy milk
2 tablespoon  honey
1 tsp vanilla extract



METHOD

Preheat oven @ 180 C and grease 7 in cake pan.

Sift together self raising flour and corn flour.

Combine mashed banana, sugar, salt, oil, honey and milk.. Whisk until well combined.

Add in banana mixture to the dry ingredients, add in vanilla extract, stir until well incorporated.

Spoon mixture  into prepared pan, bake for  30-40 minutes or until a skewer inserted comes out clean.

Cool in the pan 5 minutes, transfer onto rack to cool.

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Sunday, November 3, 2013

HODDEOK (KOREAN PANCAKE)



Hoddeok is a Korean hawker's delight. Made with yeast dough and stuffed with sweet filling,  almost the same as other bread with yeast that requires rising.

After stuffing is done, it is flatten and lightly fried in oil on heated cast iron pan. When it turned brown, flip over and flatten the dough using your spatula. Care should be taken when pressing the dough, otherwise it will burst out.

Normally it was stuffed with brown sugar and nuts but this time I had used peanut butter and jelly as its stuffing.

The contrasting flavor from the plain dough and the sweet filling makes this Hoddeok  a great snack!

HODDEOK (KOREAN PANCAKE)
Yield :   8 pancake

2 cup all purpose flour
2 tablespoon sugar
1 tsp instant yeast
3/4 cup warm water
1/2 tsp salt
2 tablespoon oil

FILLING
8 tablespoon peanut butter
8 tablespoon jelly of your choice

DIRECTION

Place flour in a mixing bowl.

Combine warm water,  sugar and yeast.

Pour the yeast mixture onto the flour, sprinkle the salt. Combine until it forms into soft dough.

Place the dough into greased and covered bowl. Let rise for  1 hour or until double in size.

Divide dough into  8 balls, add flour if it is too sticky.  Place  the filling ingredients in a small bowl.




Flatten each ball, place a tablespoonful of filling, seal the edges and shape into a ball again.




Heat little oil in a cast iron pan, place 2 balls on the hot pan, seams side down and fry then flip after the bottom is slightly browned,  flatten the ball using the spatula.  Cook until  golden brown. Complete the rest of the dough.

Serve hot.

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Sunday, September 29, 2013

ROTI JOHN (ASIAN FRENCH TOAST)

Breakfast recipe @ treatntrick.blogspot.com

My son is craving for something simple yet fulfilling meal called Roti John.  This is an Asian style savory french toast. It is made with bread topped with a mixture of onion, red chili, garlic, minced meat or chicken and eggs are added as a binding agent. Season well with black pepper and salt. This goes straight to your kitchen for pan frying until golden brown. I used canned sardine this time.

Making Roti John is simple. I do not have to make the dough, just need to use bread as the base preferably baguette or hot dog bun. Now if you do not have baguette at home, you can use your normal bread, it will do just fine. Highly recommended to use wholemeal bread for a healthier choice.

Normally they are eaten with chili sauce but my son loves to eat them on its own. It is so fast and satisfying!


Sunday, September 1, 2013

HOMEMADE APPLE ROLLS

Yeast Rolls Recipe @ http://treatntrick.blogspot.com


We are having Homemade Apple Rolls for warm breakfast food in our home. I like to make them from scratch.

As with yeast, for this Homemade Apple Roll, you will need to plan ahead but it's so worth it. The apple filling can be well prepared a day before and keep refrigerated. It is cooked using microwave but could be done on stove top by combining all the filling ingredients, let cook for 10 minutes with  constant stirring. Leave to cool completely before use.

Unlike regular rolls, these rolls are baked as a log then equally slice after baking.

This dough works up beautifully, it is easy to do and they are so good.

Sunday, April 28, 2013

BACK OF THE BAG OATMEAL ROLLS



Back of the bag Oatmeal Rolls


I'm so inspired to bake my own bread after seeing those fluffy and wonderful bread on the net.

You know, how much I love rolled oat in baking. So decided to give this Back of The Bag Oatmeal Roll  a try. The dough is enough to make 16  moist, nutty flavored rolls or one delicious loaf of bread.

The honey in the dough adds a nice richness but you don;t actually taste it. As you can see, they turned  out awesome. My boy gobbled 3 of them as soon as it was out of the oven.

Sunday, April 7, 2013

BLACK BREAD ROLLS


I bake this lighter and flavorful  Black Bread Rolls made with unsweetened cocoa, honey and instant coffee

This Black Bread  Rolls gets its color from cocoa and coffee. While it was a straight forward method but it takes a longer time to rise, mine took 2 hours to double in size. Anyway it worth to wait since this produces a remarkably pleasing roll.

Instead of having a regular loaf, I turned it into sliced rolls after brushing some butter over the dough then sprinkle sugar over the butter. It was rolled into a log then slice equally about an inch thick.

MY TIPS

Use your bread machine, it will be super easy. just put everything in the BM to prepare the dough.

Add more sugar since this recipe did not turn out very sweet, incorporate additional sugar for a bit extra sweetness

You can use other filling too, cream cheese, coconut, chopped nut are great alternatives.

BLACK BREAD ROLLS
Yield    :    10 rolls

2 cups all purpose flour
1/4 cup honey
1 tsp instant coffee
1/2 tablespoon cocoa
1/2 tsp salt
1 1/4 tsp instant yeast
2 tablespoon melted butter
1 medium banana mashed
less than 1/2 cup warm water
2-3 tablespoon softened  butter to brush over dough
2-3 tablespoon white/brown sugar to sprinkle

METHOD

Place flour, instant coffee, cocoa and instant yeast in a mixing bowl.

In another bowl, combine melted butter, banana, salt, honey and warm water.

Add in honey mixture to the dry ingredients.


Mix well and forms into soft dough. Knead on floured board until elastic and smooth.



Transfer into greased and covered bowl, let rise until double for 1.5 to 2 hours.

Punch dough down, roll out dough into rectangle about 10 x 12 in.



Brush 2-3 tablespoon of softened butter over the top of the dough. Sprinkle sugar over the butter on the prepared dough.

Starting with long edge, roll up dough, pinch seams to seal.  Using sharp knife,  equally  cut into  1 in  thick slice.

Place cut side up in a prepared pan, flattening them slightly. Let sit for 45 minutes, towards the end of rising time, heat the oven @ 190 C.


Bake for 15 minutes, transfer onto rack to cool.

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Sunday, March 24, 2013

BAKED YEAST DOUGHNUTS

Baked Yeast Doughnuts Recipe @ treatntrick.blogspot.com


I really love baking doughnuts because I can easily avoid some calories and fat. This is a great make ahead  recipe. You can get the dough mixed up the night before and let it rise overnight in the refrigerator.

The baked yeast doughnuts make from ingredients you probably already have. Using yeast dough these little treat involve no deep frying but still taste delicious.

Make them more exciting and fun with variable glazes/toppings, such as chocolate, nuts and sprinkles, vanilla, caramel or maple. They are such a delight for the whole family!

Baked Yeast Doughnuts Recipe @ treatntrick.blogspot.com

Sunday, March 3, 2013

DRY FRUIT NAAN

Dry Fruit Naan Recipe @ http://treatntrick.blogspot.com


This flat bread needs no introduction. It was a popular bread served in an Indian restaurant. Normally made using clay oven or tandoor but  it can easily prepared in your kitchen by baking them in a oven or  on stove top.

Naan was a regular fare in our home since my son was a great fan of this naan stuffed with dry fruit. Am using ready made mixture of sultanas, glaced cherries and mixed peel as its stuffing.

I had successfully pan fried these naan without oil and it doesn't  stick to my cast iron pan at all.  To get a perfect result, make sure the pan was  fully  heated  before placing the naan and cook them using medium heat.

Naan Recipe @ http://treatntrick.blogspot.com

Sunday, February 3, 2013

SOFT BUTTER ROLLS

Yeast Rolls Recipe @ http://treatntrick.blogspot.com


Soft Butter Rolls Recipe @ http://treatntrick.blogspot.com


This roll is light and fluffy tasted so good  warm from the oven with butter spread on top.

It's  just a basic rolls but you can create a lot more from it.  The dough can also be shaped in many other ways, so use your imagination . These make awesome cinnamon rolls, crescent rolls,  filled buns or stuffed bread  too.

This is my all time favorite rolls.  These Soft Butter Rolls  make a perfect soft roll always!

Sunday, January 27, 2013

HEALTHY FOOTBALL PARTY RECIPES



Having a super bowl party or get together this weekend? I have lined up for you a  healthier and non complicated collection for you to serve your guest and free you from  tying up in the kitchen all day and away from your guest..

These recipes are great to make ahead of time and don't take a lot of effort or expense. So try a few of these tasty snacks and party on! Click each title for full recipe.

1. SOUR CREAM PIZZA


This is just a basic recipe but add your own twist to it and let your guest enjoy your creation.

2. BAKED BANANA DOUGHNUTS




3.SESAME OAT BARS




4. EGGLESS CUSTARD BUNS



5. BRAIDED TUNA BREAD




6. EGGLESS CHOCOLATE CAKE DIARY FREE



7.BAKED YOGURT & TURMERIC CHICKEN


 8.  DIARY FREE OATMEAL BANANA SQUARES




9. SAVORY HAND PIES



10,CHOCOLATE SPRINKLE COOKIES


11. MINI SAMOSA



12. OAT CRUNCH COOKIES EGGLESS


If you're not into football, these are great food to serve for any occasion and I'm sure there will be an idea or two you'll be bookmarking.

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Sunday, January 13, 2013

EGG FREE FRENCH TOAST

Egg Free French Toast


Made this  Egg Free French Toast  for our breakfast today using pandan (screw pine leaves) flavored bread, which was perfect.

My family was super impressed, can't really tell that it was eggless. We loved it! I served them with brown sugar and banana slices. Actually the syrup was a left over from my Monkey Bread from scratch , diluted with few spoons of milk.

For other variation, you can add besan (chickpea flour) instead of cornflour and seasoned with ground black pepper and chopped cilantro for a savory  version.

To obtain a nice golden color, use low medium heat when frying the toast.  If you are allergic to dairy product,  replace it with  almond or soy milk instead.


Sunday, January 6, 2013

MONKEY BREAD FROM SCRATCH

Monkey Bread From Scratch Recipe @ treatntrick.blogspot.com


Nothing beats homemade bread, fresh or fluffy from your own kitchen. Get your kids involved for lots of kitchen fun especially for this Monkey Bread from scratch recipe, make them rolling and coating the dough with sugar, a great way to introduce them into baking.

I only use 2 cups of flour since I'm feeding a small family but feel free to double  or triple the recipe. Also  had rolled the dough into a  smaller ball (1/2 in) instead of 1 in. In fact it rose up to the brim of my bundt pan.

It should work with 18 cm  ring pan too. Anyway it turned great and my family devoured them in no time. I'm sure your family will love it as much as we do!.

Monkey Bread  Recipe @ http://treatntrick.blogspot.com

Sunday, December 9, 2012

BUTTERHORN ROLLS



This is not an ordinary throw together and bake recipe but the outcome is so much better than any regular yeast rolls. It requires some rolling,  shaping and brushing with butter before  allowing  it to  rise for an hour and half.

Though many are intimidated by making yeast dough, you will find this one soft and so easy to handle. I enjoy the work of kneading my dough by hand but  a  bread machine or  stand mixer will work just fine.

Buttery and delicious, these are perfect for upcoming holidays and special occasions.

As you can see from the photo, they are a bit smaller but you will get enough to feed a small family.

BUTTERHORN ROLLS
Yield   :  16 rolls

2 cup all purpose flour
1/2 tablespoon instant yeast
3/4 cup warm milk
1/4 cup melted butter
1/3 cup sugar
1/2 tsp salt
Extra butter for brushing

METHOD

Place flour and yeast in a mixing bowl.

Combine water, milk, sugar and salt in a separate bowl, stir well.

Now add the milk mixture to the dry ingredients, forms into soft dough using a mixer or by hand.

Transfer dough onto floured surface and knead by hand until smooth for 10 minutes.

Place dough onto greased bowl and covered bowl, let rise until double for 1.5 hours.



Punch dough down. Divide into 2 equal portions.  Roll out each portion 10 in circle. Brush with butter,  cut into 8 triangles. Roll up dough starting from the wide end.

Repeat rolling and cutting for the balance of the dough. Place dough  point side down onto baking sheet spacing evenly.

Cover rolls with clean kitchen towel, let sit for 45 minutes. Towards the end of rising time, preheat oven @ 180 C.

Bake rolls until golden for 15 minutes. Transfer onto rack to cool.


Linking to  Yeastspotting-12-14-12

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Sunday, October 28, 2012

BRAIDED TUNA BREAD


I bake yeast bread quite often because my family loves them.    My boy specially requested this bread for his breakfast.

It is a great bread to bring to potlucks or family gatherings.  Filled with tuna, you can also choose other stuffing of your choice.

If you have a bread machine, the process is even easier because the machine kneads the bread for you. But if don't have a BM, no worries! Good old fashioned kneading with your hand is perfect (it's a good workout).

Using a sweet dough,  this bread turned out soft and  buttery, however frozen bread dough may also be conveniently substituted by time pressed readers.

BRAIDED TUNA BREAD
Yield   :     2 mini loaves

3 cup all purpose flour
2 tablespoon cornflour
3 tablespoon dry milk
3 tablespoon soft butter
2 tablespoon sugar
1 cup warm water
2 tsp instant yeast
1 tsp salt

FILLING
185 g  tuna flakes drained
1 big onion chopped
3  tablespoon light mayonnaise
salt and black pepper to taste

METHOD

Combine all ingredients except the filling in a mixing bowl, mix and knead using your hand, a stand mixer or bread machine set on dough cycle - to make a soft and smooth dough.

Place the dough in a lightly greased bowl, cover and allow to rise for 1-1.5 hours until doubled.

In a medium bowl, combine all ingredients for the filling.

Gently punch the dough, transfer onto lightly floured surface. Divide into 2 equal  portion.


Roll out each portion into 9 x 12 in rectangle. Spread half of the filling down the center section.

To form the braid, cut 1 in cross wise strips down the length of the outside sections. Make sure both sides have  same number of strips.

Starting from the left, lift the top dough strip, gently bring it across the filling diagonally. Repeat on the other side so that  2 strips crisscross each other.

Complete the other piece of the dough using same step.

Cover and let rest for 45 minutes. Towards the end of rising time, preheat oven @ 190 C.

Bake for 20-25 minutes until golden brown. Remove from the oven, brush with melted butter.

Transfer onto rack to cool.

Linking to  Yeastspotting 11-2-12

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