Butter Rolls

My friend recommended using Japanese bread flour. After lunch at Liang Court I bought this flour from Mediya. This is premium and costs $8 for 1 kg.

I followed the recipe in the pack

I googled for a recipe and saw a YouTube recipe on bread using this flour

I followed the steps but incorporated the ingredients n timing on the pack 

http://youtu.be/waU7DRLWvGA

This video is using similar flour

Ingredients 

Flour 300 gm

Salt 5 gm

Caster sugar 40 gm

Yeast 6 gm

Mix the above in a large bowl using a whisk

Measure out 45 gm unsalted butter wait for it to soften 

To the flour mixture add in 175 ml or 3/4 cup of warm water

Beat an egg 

Measure out 30 gm and add into the flour 

Stir together using a wooden spoon until you can't anymore

Then knead - follow video

After 5 minutes I added in the butter and knead another 5 minutes 

Shape into a ball n proof in the same bowl covered with cling film

I kept in the oven with a bowl of hot water

Proofed for 50 minutes

Before proof

After proof - stick floured finger in and the hole remains 

Flour the mat or workstation

Remove onto your mat or workstation

Press slightly into circle 

Cut into 12 sections

Roll each section into a ball - follow video step

Cover with cling film plus a cloth and proof 10 minutes 

Each ball is about 45 gm

Prepare 2 baking tins or 1 large baking tin

Line with baking paper 

After proofing, follow the pack instructions n roll into the butter roll shape

Put spaced apart n proof covered with cling film for another 40 minutes

I put mine in the oven with hot water

Before proof

After proof

Add a little water to the balance egg n use it to apply as egg wash to the bread 

Preheat oven to 190 c

Bake for 9-10 minutes

Serve on its own or with some strawberry  jam

Cross section 

Happy baking!

White chocolate chip blueberry muffins

Awesome blueberry muffins!

If you wish to bake the original recipe is from 

http://www.willcookforsmiles.com/2013/12/cranberry-white-chocolate-chip-muffins.html

I have changed the recipe a little

My adjustments 

Changed cranberries to blueberries

Reduced white chocolate chips to 2/3 cup

Changed flour to self raising flour

Baking powder reduced to 1/4 teaspoon

Made 12 regular size and 2 small sized muffins

My baking time is 280-190c for 16 mins

The batter 

Baked at 180-190c for 17 mins      

Rolled oats and fruit muffins

These are lovely muffins - tasty n so beautiful to look at.

The recipe comes from Miranda Gore Browne

I adjusted the recipe by replacing two ingredients -

I used strawberry about 64 gm to replace peach as suggested

I used 2 tablespoon of flavored fruit yogurt instead of mashed ripe banana

My diced strawberries 

For dried fruits I used this

Rolled oats 

I used F & N low fat yogurt

Ingredients

170 gm Self raising flour 

145 gm soft brown sugar

1 tsp of bicarbonate of soda

80 gm rolled oats

45 gm dried mixed fruits ( instead of dried apricot or nectarine)

64 gm of diced strawberries

2 tbsp magnolia fruit yogurt ( replaced 1/2 mashed banana)

2 large eggs

80 gm unsalted butter melted

200 ml skimmed milk ( I used full cream)

Topping

20 gm or more rolled oats

2 tbsp of Demerara sugar

Mixed the above together 

Use a medium size bowl and put in the self raising flour, bicarbonate of soda & oats n mix together with a wooden spoon 

Add in the diced strawberries n mixed fruit and mix in

Add in 2 tbsp of yogurt 

Preheat the oven to 170c - I used 160c

Then make a well in the middle of the flour mixture

Beat the eggs lightly and then add in butter, and milk together in a jug or bowl 

Pour the butter mixture into the center of the flour mix

Use a wooden spoon and mix together till just mixed. Do not over mix 

My mixture looks wet but it is okay

Prepare your 12 hole muffin trays n line them

Scoop the mixture in till almost the top

Put the topping of oats 

Bake for about 22 minutes . Remove n let the muffins sit in tray about 1 minute.

Then remove to cool on wire rack

Enjoy!

Victoria cake sandwich

I was inspired to do this cake after I watched a cooking program during our lunch break. There are loads of recipes online and I tried this recipe from Bbcgoodfood.com

http://www.bbcgoodfood.com/recipes/1997/classic-victoria-sandwich

I followed this recipe but I replaced with cake flour and added 2 tablespoons of plain flour 

The caster sugar I reduced to 150gm as I didn't want to have too sweet a cake as it will be sandwiched with icing butter cream later 

Lovely cake texture

Ingredients 

200 gm unsalted butter softened

4 eggs slightly beaten to room temp

200 gm cake flour with 2 tbsp plain flour

(Original is self raising flour 200 gm)

1 tsp baking powder

150 gm caster sugar - original is 200 gm 

2 tbsp milk room temp

In addition I used 1 tsp of vanilla extract

Method ( slightly different )

In the mixer place the softened butter n caster sugar. Cream till light.

Creaming

Then slowly add in the beaten egg n whisk in till incorporated

If curdled add in a tbsp of flour

Then beat in vanilla n milk

Then beat in flour and baking powder  all at once

Put the cream equally into 2 8 inch pans greased n lined and greased again 

Bake at 160-170c for 20 minutes 

Cool them on wire rack 

Icing buttercream

Use 100 gm softened unsalted butter and beat with 140 sifted icing sugar

When cakes cool, spread the filling into the cake n top it with your favorite jam

Sandwich with the top layer with cake

Sift some icing sugar on top layer and it's done!

Great with tea!