Longan Fruit Tart

Didnt record down this recipe but the short crust is coconut flaked short crust and with custard and canned logan

Nutella rolled bread

This bread has the same recipe as the soft butter bun just than i change it a little.

Ingredients:

Bread Flour ( i use plain flour as i run out of bread flour ) - 240g

Instant Yeast - 6g

Egg yolk - 35g (2 no)

Sugar - 30g

Salt - a pinch

Unsalted butter - 35g

Milk ( i used soya milk ) - 95g

By hand :

1. Mix all the ingredient into one big bowl except for butter, use a wooden spoon or any spoon and mix the ingredient till it form a dough.

2. Knead the dough till it form gluten network ( window testing ) about 10 min

3. Add in butter and continue kneading till gluten develop ( window test )

4. Flour the original bowl and put the dough into the bowl than proof till double its size about 1 hour

( Note: put in somewhere warm around your house if you dont have a proofer, for me i on my oven and put the bowl near the window of my oven. OR you can boil some hot water, put the dough in the oven( OFF ) than put a bowl of the hot water inside and close the oven. )
5. When its done punch down the dough and roll out to the length of the bread tin u have.
6. Spread nutella spread onto the dough evenly than roll the dough up. than put the dough vertically and cut into half. twisting it like braiding hair.
7. coat the bread tin with abit of shortening and dust flour onto it. knock out excess flour.
8. Place the dough into the tin and let it proof for another 40-50min.
9. Bake at 180 degree Celsius.
10. Cool before slicing.

Baileys Cupcake

Its been quite long since i last post as i went oversea. Today special recipe is Baileys cupcake as i brought bottles and bottles of bailey! They are my favorite ! Good and easy for any party event!

you can add in any form of extra ingredient like chocolate chip and raisins at 50g to make it more delicious:)

Make about 10 cupcakes (x2 the recipe to make 20 cupcake ...)

Ingredients:

Unsalted Butter - 80g

Sugar - 160g

Eggs - 100g

Cake Flour - 175g

Baking Powder - 7.5g

Bailey - 110g

salt - 2g

1. Cream Butter and sugar using a whisk mixer at speed 1 for 1 min than speed 2 for 6 min till pale and creamy.

2. Add in egg than start mixing at speed 1 for 5min and than speed 2 for 1 min

(Note: add in egg yolk first so it can act as a emulsion and allow the mixture to be stablise and wont split.)

3. Sift the flour, salt and baking powder together.

4. Add in the sifted mixture into the yolk mixture at speed 1 alternately with bailey.

5. when the mixture is mixed measure 40gm for each cup of cupcake. 

6. Bake at 180 degree Celsius for 30min or till its baked.

(Note: poke in with a toothpick if its cook it will be clean)