Thursday, December 18, 2014

Gingerbread Roll

Another sweet bread roll? Yes they are sweet as usual, but they are actually scones :D They are quick bread using baking powder as raising agent instead of yeast. 


No mixer needed for making this roll! Mix, knead, pat out the dough, sprinkle on fillings, roll up and slice and ready to bake.

For a festive feeling, I've stacked them into a X'mas tree or you can choose to place them apart on a line baking sheet :D

warm, sweet & buttery spiced roll



Ingredient (12 rolls)
  • 280gm plain flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 75gm chilled butter, cut into cubes
  • 1 egg
  • 150ml milk
  • 1 tbsp molasses
  • glaze cherries for garnish
Filling :
  • 100gm butter, softened
  • 50gm fine sugar
  • 100gm light brown sugar
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • zest of one orange
To glaze :
  • 80gm icing sugar
  • enough orange juice to thin

Method
  1. Sift flour, baking powder, salt and spices into a large mixing bowl. Add in chilled butter and rub in until it resembles fine bread crumbs.
  2. Whisk egg, milk and molasses together. Add the mixture gradually into the flour mixture, stirring it with a fork, until a soft dough is formed. You may not need all the liquid.
  3. Knead a few times. Turn the dough onto a lightly floured surface. Pat out to an 8" x 12" rectangle. Dot the softened butter all over. Mix the rest of the filling ingredient together and sprinkle evenly over the butter. 
  4. Roll the dough up tightly from the long side. Press the ends together to seal. Cut into 12 slices slices. Place the cut rolls on a lined baking sheet. Place glaced cherries randomly over the rolls.
  5. Bake in preheated oven at 200 deg cel for 20mins until golden brown.
  6. Remove the rolls from oven and place on a serving plate. Whisk the glaze together. Drizzle it over the rolls. Best serve warm.



This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe

Wednesday, December 17, 2014

Chelsea Buns

Not a fan of fruit cakes, how about some mixed fruit bread rolls? Somehow I love this lovely sticky sweet Chelsea Buns which are packed with dried fruits like cranberries, currants, apricots and raisins. Original recipe asked for mixed peel but I omitted that and replaced it with more dried fruits :) A lovely sweet rolls which is great along with a cuppa of tea! 




before & after proofing

Glaze with honey immediately out from the oven

lovely texture! But they are best served on the day itself!

Recipe ref : 'Children's Party Cakes & Cookies' by Martha Day
Ingredient (12 buns)
  • 225gm bread flour
  • 1/2 tsp salt
  • 50gm unsalted butter
  • 1.5 tsp instant yeast
  • 120ml milk
  • 1 egg, lightly beaten
  • 100gm dried fruits (cranberries, apricots, raisins, currants)
  • 50gm light brown sugar
  • honey for glazing

Method
  1. Sift flour and salt and rub in 25gm butter. Stir in yeast and make a well in the centre.
  2. Slowly add in milk and egg and stirring till a rough dough is formed. Knead lightly till dough is smooth and soft. Cover and proof for 1 hr or until double in size.
  3. Transfer dough onto a lightly floured surface and knead lightly. Roll out into a 12" x 9" rectangle.
  4. Mix dried fruits and sugar in a small bowl. Spread the remaining butter over the dough. Sprinkle fruit mixture evenly over the surface.
  5. Roll up the dough from the long side. Seal the edges and cut into 12 portions.
  6. Place the slices, cut sides up, in a lined baking pan. Cover and proof until double in size.
  7. Bake in preheated oven at 180 deg cel for 30 mins until golden brown. Remove from oven and glaze with honey and leave to cool slightly before turning out onto serving plate.


This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe

This post is linked to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Tuesday, December 16, 2014

Croque madame

Ever since the starting of December school holidays, the kids have been waking up rather late. Me too also get the chance to laze in bed longer than usual :D Waking up late means breakfast/lunch will be served late too.  While preparing a light breakfast and lunch for the kids (multi-tasking again hahaha...), I've made myself a simple classic French ham & cheese sandwich top with a fried egg known as Croque madame. Along with some healthy salad greens and fresh juice, this light and hearty brunch will last me till tea time!


Recipe ref : Good Food Magazine Dec 2010
Ingredient (1 serving)
  • 2 slices wholemeal bread
  • 2 tsp Dijon mustard
  • 2 slice black pepper ham
  • 1 slice cheddar cheese
  • 50gm mature cheddar, grated
  • 1 egg
  • salt & pepper to taste

Method
  1. Heat grill to high and lightly toast the bread on both sides.
  2. Spread 1 tsp mustard over one side, then top with ham and cheese slice. Top with another slice of toasted bread. Spread the remaining mustard over the top of the bread, sprinkle grated cheese over. Grill the croque for another 3 mins, or until the cheese is bubbling and turning golden.
  3. Meanwhile, heat a non-stick pan and add a little oil. Crack in egg and gently fry to your liking.
  4. Transfer the toast onto a serving plate. Lift the egg onto the toast. Sprinkle salt & pepper to taste.
  5. Serve immediately with bed of salad greens on the side.



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