Almond Cream Buns: Sweet delicious buns

 I bake bread every weeks but lately I end up make a lot of white sandwich bread than other kinds of it. 
Because sandwich bread is easy and each person can turn it into the taste they like. But it's not what I want to be, haha, bake something again and again is boring. So this week I made sweet buns instead. This bread is easy to make and very easy if you have bread machine, that let you put all the ingredients into the machine and just wait until it's ready.
But you can knead by hand too, with hand kneading you will need more flour, but add it bit by bit until you get smooth and soft dough.
For the almond cream, you have to pipe it just before baking or it won't stay in place, but it will spread anyway, ^^. 
Serving suggestion, in a morning with a cup of black coffee is the best for me.

 Almond Cream Buns

Makes 10

 Bread
230g ..................................... Bread flour (if kneading by hand use 240-250g)
3g ......................................... Instant yeast
150ml ................................... Whole milk
2g ......................................... Salt
40g ....................................... Granulated sugar
25g ....................................... Salted butter
25g ....................................... Egg

Almond cream
50g ....................................... Salted butter, soft
65g ....................................... Granulated sugar
65g ....................................... Eggs
50g ....................................... Almond powder
25g ....................................... All purpose flour

 Put all the ingredients into a bread machine bowl.
Use dough program ^^.
If knead by hand, put flour, sugar, and yeast into a bowl, whisk to combine.
Put salt into the bowl and whisk again.
Pour milk and egg into the bowl, use spatula to mix until combine.
Remove from the bowl and knead until fully combine, add the butter and knead until smooth.
Cover and let the dough rest for 1 hour.

 Mix all the ingredients for almond cream together.

 Put in a zip-lock bag and refrigerate until ready to use.

 When the dough is ready, sprinkle work surface with flour.
Remove from the bowl and divide into 10 pieces.
Roll each piece into a ball.
 Place the rolled dough onto a lined sheet pan, cover and let it rise until almost double in size, about 30 minutes.

Meanwhile preheat an oven to 190C..

When the dough is ready.
Cut the top of the dough with a scissor, to make x cross.

Cut the zip-lock bag and pipe the almond cream over the dough, put into the oven bake for 15-18 minutes.

Almond Cream Buns: Sweet delicious buns

Whole Wheat Waffles: Healthier without fuss

 I used Non-hydrogenated rice barn oil shortening many times before in allergen free baking, but it's not the only way to use it. 

You can use it instead of any shortening. As it will become solid again after cooling so it's the same as other. For me healthy food, doesn't mean that you have to give up everything delicious ^^. Like this time, I use Non-hydrogenated rice barn oil shortening than simple shortening (it's better to your health as it made with natural process), and add whole wheat flour into the batter to increase the fibre, so you get better, and healthier food without fuss.  
I always believe that all foods are good as long as we eat them in moderation, and heathy food is better when it's delicious without using any chemical ingredients. For this recipe, I really recommend you to let the batter rest for 30 minutes, as the whole wheat flour will softer and the texture of the waffle will become better. You can add vanilla extract into the batter if you want to serve it as a dessert, but I didn't write it in the ingredient list, as I eat it both in sweet and savoury dish.

Whole Wheat Waffles 

Serves  4-5

150g .................................... All purpose flour
100g .................................... Whole wheat flour
30g ...................................... Granulated sugar
1tbsp ................................... Baking powder
1/2tsp ................................. Salt
340ml ................................. Whole Milk (room temperature or lightly warmed)
30g ..................................... Unsalted butter
30g ..................................... Shortening (Non-hydrogenated rice barn oil shortening)
2 ......................................... Eggs

I use this Shortening  (non-hydrogenated rice barn oil shortening).

 Mix both of the flour, granulated sugar, salt and baking powder in a bowl together.

 Melt the butter and shortening together.

Mix melted butter and shortening mixture with milk.

 Pour the eggs into the milk mixture and whisk to combine.

 Pour into the flour bowl.

 Fold to combine, the mixture will be lumpy.
Let the batter rest for 30 minutes.

Heat the waffle iron and pour the batter into the iron, cook until golden brown.
Serve warm with anything you like ^^.

Whole Wheat Waffles: Healthier without fuss 

Dutch Baby: Easy treat!

Last week I posted a photo of my Dutch Baby on my facebook page (Dailydeliciousblog) and I got a lot of requests for the recipe, so this is for everyone who want to try it.

Dutch Baby is one kind of pancake that puff while baking and the top of it will sink after removing from the oven. I think it's close to custard in taste (but not that rich). It's very easy to make, and don't need any special equipments, you can use Cast iron, or stoneware to bake it. But using Cast iron is better because you can heat the pan in the oven (or on the stovetop), to make it become hot before pour the batter into the pan, it make the Dutch Baby rise beautifully. 
You can serve it with any topping, whipped cream, fruits, or ice cream. This recipe is a sweet one but if you want to make savoury one, just reduce the sugar to 1/2tsp instead.
*If using stoneware, melt the butter and pour into the pan before pour the batter into the pan.

Dutch Baby

Makes 20cm pancake

75g ............................... Cake flour
100g ............................. Milk
2 ................................... Eggs
1/4tsp ........................... Salt
1tbsp ............................ Granulated sugar
20g ............................... Unsalted butter

Topping
....................................... Whipping cream
....................................... Caramel banana 
....................................... Icing sugar for sprinkle over the pancake

Preheat an oven to 220C
And place  20cm Cast iron pan in the oven.
Whisk flour, sugar, and salt together.

Pour milk into the pan, and whisk to combine.

Pour eggs into the bowl.

Whisk to combine.

Remove the pan from the oven.
Put the butter into the pan and tilt the pan until the butter melt completely.

Pour the batter into the pan.
And put it the oven, and lower the temperature to 200C.

Bake for 15-16 minutes.

Remove from the oven and let it cool slightly before serving (the top of the pancake will sink).
Top with the topping and serve.

Dutch Baby: Easy treat!

One bowl chocolate chip cake with crushed strawberry butter cream

 After making time consuming entremets, I'm back to lazy mode again, haha.

 Well, I still bake everyday but easy is what I'm looking for. As I said, easy doesn't mean bad, not tasty or not interesting, and doesn't mean that you can play with flavour. Today I woke up and thought about chocolate cake, you know that I'm crazy about it and I didn't have it enough lately. But with lazy mode, I didn't want to spend 2 day for it, something quick is the best choice. 
One bowl chocolate for me, it has to use only one bowl, and yes you can see that you put all the ingredients into a bowl and stir that's all, because lazy mode means I don't want to wash a lot of dish too, haha.
Because I have strawberries in the fridge, so I thought it would be great to mix it with chocolate (they belong to each other anyway, ^^). So, I made easy butter cream (no, don't talk to me about any kinds meringue here, only icing, butter and whipping cream is enough). You just put everything into a bowl and whisk until smooth, Done! 
Because the butter cream contains fresh fruit, it's better to finish it in 1-2 days, anyway mine is almost gone by now, so I don't have to worry about it, haha. 

One bowl chocolate chip cake with crushed strawberry butter cream

Makes 15cm cake

 Chocolate chip cake
60g ......................... All purpose flour
1/2tsp ..................... Baking soda
35g ......................... Cocoa powder
80g ......................... Vegetable oil (I use rice bran oil)
80g ......................... Whipping cream
1tsp ........................ Lemon juice
100g ....................... Granulated sugar
1 ............................. Egg
1/2tsp ..................... Vanilla extract
1/4tsp ..................... Salt
30g ......................... Chocolate chips

Crushed strawberry buttercream 
60g .......................... Unsalted butter
50g .......................... Icing sugar
30g .......................... Whipping cream
100g ........................ Strawberry, chopped

................................. Icing sugar, for sprinkle over the cake

Preheat the oven to 180C
Line 15cm. pan with baking paper.

 Put egg, oil, whipping cream, sugar, lemon juice, vanilla extract and salt into a bowl, and whisk to combine.

 Sift flour, baking soda, and cocoa powder into the bowl, follow by the chocolate chips.

Stir until combine.

 Pour into prepared pan.

 Bake for 35-40 minutes, or until toothpick insert into a center come out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.

Crushed strawberry buttercream :
Put all the ingredients except the strawberry, into a bowl.
Whisk until smooth.

Put 70g of chopped strawberry into the bowl, stir and lightly press until combine.
Frost the top of the cake with butter cream, top with the rest of the chopped strawberry, and sprinkle the icing sugar over the cake.

One bowl chocolate chip cake with crushed strawberry butter cream

Lime Berry Tart: Lovely tangy tart

I have a lot of limes now, and the best thing that I can do is using them ^^.

Using lime is a bit different from lemon as it has sharp tangy taste while lemon has a hint of sweetness. The first version of this tart was not as good as I expected, I tried to make it the main ingredient but the result is it too monotone, no depth in flavour and texture -*-.
It's not hard to use with but it needs more flavour to make it shine. So, I took another chance, this time lime is not alone, it come with berry filling. Not a lot of amount but the berry filling add enough depth to this tart. I add another lime flavour in different texture "the curd". As the fist time I tried to pair the lime with white chocolate and hoped it would add enough richness but it's not. So curd with a lot of butter is a better choice, as it has egg and butter, both of them make the tart richer both in taste and texture. 
Making this kind of sweet is fun, esp. when I have enough time, haha. Actually each step is very easy to make, don't forget to plan it wisely as some part of them needs time to set before using. 
Serve this tart with a cup of black hot tea (the one with floral or citrus note) is the best companion.

 Lime Berry Tart

Makes 6 (7cm tart)

Lime White chocolate mousse
45g ..................... Milk
3g ....................... Gelatine sheets
120g ................... White chocolate, chopped if large
10g ..................... Cocoa butter
45g ..................... Lime juice
170g ................... Whipping cream

White chocolate glaze
135g ................... White chocolate, chopped if large 
2.5g .................... Gelatine sheets
85g ..................... Whipping cream
20g ..................... Water
15g ..................... Glucose syrup
13g ..................... Vegetable oil

Pate Sucree
67g ..................... Unsalted butter, soft
............................ Pinch of salt
46g ..................... Icing sugar
16g ..................... Almond powder
3/4tsp ................. Vanilla extract
36g ..................... Eggs
130g ................... Cake flour

15g ..................... White chocolate for brushing the pastry

Lime Curd
88g ..................... Eggs
10g ..................... Corn starch
72g ..................... Granulated sugar
80g ..................... Lime juice
65g ..................... Unsalted butter
............................ Pinch of salt

Berry filling
55g ..................... Raspberry puree
55g ..................... Strawberry puree
17g ..................... Granulated sugar
8g ....................... Lime juice
3g ....................... Gelatine sheets

Make Berry filling
Bloom the gelatine sheets in iced cold water, for at least 5 minutes.
Put the rest of the ingredients into a microwavable bowl, heat in the microwave for 1- 1.30 minutes (600W) or until boil.
Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water.
Put the gelatine into the hot mixture, stir to melt.
Let the mixture cool completely, and refrigerate. 

Make the Lime White chocolate mousse:

Bloom the gelatine sheets in iced cold water, for at least 5 minutes.
Put the milk and lime juice into a pan and bring to the boil. Meanwhile melt the white chocolate and cocoa butter together.
Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water.
Put the gelatine into the hot mixture, stir to melt.

 Mix the hot mixture with the melted white chocolate and cocoa butter mixture.
Let the mixture cool completely before mixing it with the whipping cream.

 Whip the whipping cream until soft peaks formed.
Fold 1/3 of the whipped cream into white chocolate mixture.

 Pour the mixture back into the whipped cream bowl.

Fold to combine.
Pipe the mousse into 6 pieces 7cm half sphere mould.
Freeze until firm (overnight or 12 hours).

Make the White chocolate glaze:
Bloom the gelatine sheets in iced cold water, for at least 5 minutes.
Put the white chocolate into a bowl.
Put all the rest of the ingredients into the pan, and bring to the boil.
Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water.
Put the gelatine into the hot mixture, stir to melt.
Put the hot mixture over the white chocolate, wait for 2 minutes, then stir slowly until the white chocolate completely melted. Let the mixture cool to 35C before using.

Remove the Lime White chocolate mousse from the mould and cover the mousse with White chocolate glaze. Freeze until ready to use.

Make the Pate sucree

 Put the butter into a bowl, stir until smooth.
Pour the icing sugar into the bowl, and stir to combine.

 Pour the egg into the bowl, stir to combine.

 Put the almond powder into the bowl, stir to combine.

 Sift the flour and salt into the bowl, stir to combine.

 Remove from the bowl, and press with the palm of your hand until fully mixed.

 Cover with plastic wrap and refrigerate for at least 2 hours.

Remove from the fridge. 
Roll into 4mm thickness.

 Line 6  (8x2cm) tart rings with the pastry, and prick the base with fork.
Refrigerate uncovered for at least 2 hours or overnight.

When you're ready, preheat the oven to 160C.
Bake the pastry for 20-30 minutes or until golden brown.
Let the pastry cool completely before using.

Make Lime Curd:

 Put all the ingredients except the butter into a saucepan, place over low heat, stir all the time.
Heat until thick.

 Pass through sieve into a bowl.

 Place the butter over the curd, let it melt slowly.

 Stir slowly until smooth, place the plastic wrap directly over the curd and let it cool completely.

 Melt 15g of white chocolate and brush it over the base of the pastry. Refrigerate for 10 minutes to set the chocolate.

 Spoon the lime curd into the pastry.

Pipe the berry filling over the curd.
Place the Lime White chocolate mousse over the berry filling, refrigerate the tart for 2-3 hours (the mousse will defrost).
Decorate as you wish before serving.

 Lime Berry Tart: Lovely tangy tart