Apple Crumble Cake

Ingredients

250g flour

1 egg

80g butter

100g sugar

1/2 tsp baking powder

1 grated lemon

3 apples (peel and dice)

2 tbsp of sugar

1/2 tsp cinnamon

1/2 lemon juice

Directions

• in a bowl, mix the egg and sugar
• add in butter, flour and baking powder followed by lemon zest
• crumble the dough and keep in the fridge
• in a saucepan, add apples, sugar, lemon juice and cinnamon
• cook for 12min under low heat
• in a springform pan, grease the bottom sides and bottom with butter (or line with parchment paper)
• pour half the dough and pat down to cover the base and sides of the dough
• pour in the apples and top with the balance dough crumbling it and lightly squeeze and smooth it afterwards
• bake at 180°C for 35-40min
• remove from springform and sprinkle the top with icing sugar

Foodnote: Recipe taken from here. Ok only lah... 

Apple Cake

Ingredients

1 1/2 cup (210g) all purpose flour

2 tsp baking powder

1/2 tsp baking soda

3/4 cup (150g) sugar

1 cup apple (peeled and chopped into cubes)

2 large eggs

1 tsp vanilla extract

1/2 cup (120ml) vegetable oil

1/2 cup (120ml) greek yoghurt (can be substituted with milk)

a pinch of salt

**add 1-2 tbsp of milk if batter is thick

Directions

• in a mixing bowl add flour, baking soda, baking powder and sugar and mix evenly
• in a separate bowl add eggs, vanilla, salt, oil and yoghurt and whisk briefly
• add dry and wet ingredients together and fold gently till combined (do not over mix)
• add in the apples and mix together
• pour the batter mixture into a greased springform pan lined with parchment paper
• bake at 180°C for 30-35min or till skewer comes out clean
• cool for 10min, release from pan and let cool to room temperature
• dust with powdered sugar and ready to serve

Foodnote: Since I always get apples, so this time I decided to try this recipe. I decorated it as I want to present this to my 3rd niece for her birthday. I hope she likes it.

Singapore Sandwich Bread

Ingredients

Tanzhong A

3 tbsp of water

3 tbsp of milk

2 tbsp of bread flour

Tanzhong B

1/2 cup of milk

1 large egg

Dough

2 1/2 cups of bread flour

1/4 cup of sugar

1 tsp of salt

1 tbsp of instant yeast

2 tbsp of milk powder

4 tbsp of melted butter

1/2 tsp of green pandan extract

1/2 tsp of red coloring

Egg wash

1 egg + 1 tbsp of water

Directions

• prepare the tanzhong by Tanzhong A ingredients with a whisk in the saucepan and cook till paste is form then turn off the heat
• add Tanzhong B to the paste, whisk together and put aside
• in a mixer, add the bread flour, sugar, salt, yeast and milk powder
• using a paddle attachment, give it a mix on low
• as it is mixing, add the tanzhong mixture and butter
• mix for 8min or till clean up and window pane stage
• divide the dough into 2 portions
• one portion add the green pandan extract and the other one with red coloring
• round the dough and place in an oiled bowl and rest till double in size (1hr or 1 1/2 hr)
• divide each color into 2, roll one green and pink flat
• place on top of each other and roll like spring roll
• place the 2 rolls into a bread pan and cover and let it rest for 50min
• brush the top of the dough with egg wash
• bake at 165°C (no fan) for about 25min (might need to cover the foil about 20min so that it will not get too burnt)

Foodnote: This time, I am trying the recipe from here. The dough is pretty much easy to handle. The bread turns out supersoft... I like it a lot. Really nice to eat with ice cream or just butter+kaya. I have sambal egg yum yum but I bet it will also be nice with sambal tumis ikan bilis woohoo. Will definitely be making this again.

Boiled Chickpeas

Ingredients

2 cups dried chickpeas

1 bay leaf

3-4 cloves

few curry leaves

few dried chillies (optional)

1 tbsp sea salt

1 tsp chicken seasoning (optional)

2 tsp baking soda

Directions

• wash and soak chickpeas overnight
• drain the water and replace with fresh water to boil the chickpeas together with bay leaf, cloves and curry leaves for 1 hour
• scoop and remove any white foams that appear on the surface of the water
• after 1hr add in the baking soda and stir well and boil for another 30min
• add in the sea salt and chicken seasoning and stir well and boil for another 30min (total 2hours)
• check that the chickpeas is soft enough, remove from stove and drain

Foodnote: Since I love chickpeas, decided to learn to prepare it myself as buying the dried ones is very cheap. After checking the internet, fail on first try as my chickpeas turn out too chewy... finally success! I don't have pressure cooker so boiling time takes 2hours. But it is worth it. I can boil a lot next time and freeze it. When I want to eat it... just steam it again woohoo. So happy! Munching while WFH.

Ciabatta

Ingredients

340g biga or levain

800g bread flour

5g malt flour

22g salt

15g yeast

10g soya flour

610g water

50g olive oil

Directions

• mix dry ingredients together and add to biga or levain in a mixing bowl with paddle attachment
• on low speed mix for 3min and medium speed for 7min till clean up stage (window pane)
• get a large rectangular tray and oil generously with olive oil
• pour out the dough into the tray and spread the dough evenly to the edges
• cover with clingwrap and leave to rest for 1 hour
• using a scraper, push down the edges of the dough to loosen 
• flour the working surface (size bigger than tray)
• carefully and swiftly turn over the tray so that the dough would fall over the flour
• using a scraper, gently shape the dough to rectangle shape by pushing the flour to all edges
• with the scraper, make marks to divide the dough to 12 rectangular pieces (3x4)
• cut each dough carefully and scoop with the scraper to quickly transfer to baking tray lined with baking paper
• adjust the shape to rectangular shape
• proof the dough for another 1hour
• bake at 190°C for 18 to 20min

Foodnote: Happy to finally get to learn to bake my own ciabatta bread. Well it is a faster version of making ciabatta but it still turns out good. It is a very sticky dough so must be very careful when handling it especially to transfer the soft dough to the baking tray. Maybe one day... if I have lots of time, will try to make it without the yeast with lots of folding (the traditional way... we don't have time for that in class) because according to my chef, of course it will taste better! Anyway, packed one with tuna mayo & cheese for my niece to bring to work and froze the rest for other days. Best kept frozen for up to 6 months woohoo.

Foccacia

Ingredients

400g levain

800g bread flour

3g malt flour

22 salt

15g yeast

10g soya flour

500g water

30g oil

2g dried herbs

olive oil

optional: chopped olives, fresh herbs, tomatoes for garnishing

Directions

• mix all dry ingredients together and add to the levain in a mixer with paddle attachments and lastly add in the water
• on low speed, mix for 2min and medium speed for 6min till clean up stage (window pane)
• transfer dough on working surface... with lightly oiled hand and a scraper, round the dough by tucking in tightly
• cover the dough with a large bowl and leave to proof for 30min
• divide the dough into 12pcs at approximately 145g each
• round each dough on the tray and proof for another 30min
• brush each dough with olive oil generously and using oiled fingers, poke the dough to form few holes (at this stage, can add herbs, olives or tomatoes)
• rest the dough for another 15min or so
• pre-heat the oven at 190°C
• right before baking, brush the top generously with oil again and poke through the holes once more to form the signature foccacia design
• sprinkle sea salt lightly over the foccacia
• bake for 18 to 20mins

Foodnote: Don't think I have ever ate foccacia before but good to learn to make it because I've been seeing some people making foccacia garden art like this. So yeah... maybe next time I will make it in a pan and do a bit of decorations and gift it to someone who appreciate it :)

Saw on youtube where they add sliced garlic, fresh rosemary and pepper flakes to olive oil... soak lightly before brushing on the foccacia before baking. Looks yummy so hope to one day make this.

Spicy Chickpeas / Chilli Chana

Ingredients

1 1/2 cups of dry chickpeas 

2 tbsp olive oil

2 tsp smoked paprika powder

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp chicken stock powder (optional)

sea salt to taste

sugar to taste

2 tbsp oil for frying

Directions

• soak chickpeas overnight and boil for 2 hours till soft (add a pinch of salt)
• drain the chickpeas, add olive oil, paprika, cumin powder, cayenne pepper and sea salt
• mix well
• using a non-stick pan, add oil till hot then add in the chickpeas
• cook till the chickpeas is crispy... ready to serve

Foodnote: I love chickpeas so decided to cook this. Actually I just agak2 the recipe and it turns out yummy. Will definitely make this again as snacks. For healthier version... I will bake it in the oven next time. Maybe it will turn out crunchy... nom nom nom.

Decorative Braid Bread

Ingredients

1000g plain flour

50g skim milk powder

100g sugar

15g salt

100g cold butter (cut cubes)

6g yeast

550g water

5-10g of flavor (eg. pandan essence, coffee or herb)

Directions

• in a mixing bowl with paddle attachment, add all ingredients and mix at low speed for 5-8min (dough will be heavy) till window pane stage
• divide to 50g "hot dog shape" and rest in chiller for 1-4 hours
• shape with 5 braids: 5 over 2 >  1 over 3 > 2 over 3 > repeat till end
• final proof for 1 hour
• brush with egg wash
• bake at 160°-180°C for 15 to 20min

Foodnote: Very nice to dip in hot milo or coffee or tea!! The bread is not as soft as zopf/challah but the dough is easier to manage... that is why it is more suitable for decoration to make other shapes. Perhaps as a gift basket or something. Happy to learn to make braided breads woot woot.