Chouquette

C1

Hello June 2018!

I hardly bake these days already.  Zann was asking for my bakes many times which I finally helped her with these little ones (chouquette).

I feel happy that she miss my bakes. I will start to bake more often soon.  🙂

Advertisements

Cream Scones

1

I have never tried scones before.  I was so tempted to bake them but never had the chance. Until I saw the recipe in 8days.sg. I decided to make then today. The result is 14 small fluffy and light scones. Hub loves them. I prefer to eat them with jam. 

2

Pumpkin Sponge Cake

cake1

Baked this pumpkin sponge cake for the kids today. The cake was finished in a day. Zann wanted to eat the whole cake but I stopped her. Little Bro and myself only had a small slice, while Daddy didn’t get to eat. 

I wanted to take a good shot of the cake but I was too tired to take a second shot. well… 

Chocolate Marble Pumpkin Bread

bbb2

bbb1

recipe 

bread dough 
bread flour 270g 
cake flour 30g
sugar 30g
salt 1/4tsp 
butter 30g (melted)
yeast 1/2 tsp 
milk 210g 

Combine all ingredients together. Leave it to proof for 30mins. Fold 20 times.
Repeat the steps each after 30mins.
Roll and shape accordingly.
( I shaped the dough into long rolls with chocolate layer and sliced 8 portions) 
Bake 170d for 30mins.

Purple Sweet Potato Butter Rolls

be2

I was so eager to try the purple sweet potato powder Hub just bought for me. Which was why the butter rolls were baked today. By using the sponge dough method, the bread texture was very soft.

 

be1

Recipe 

Sponge dough 
214g bread flour 
128g cold milk 
2g instant yeast 

** Combine all ingredients and left to proof at room temp for an hour and then leave it in the fridge for 16hr. 

Main dough 
42g bread flour 
55g cake flour (or wholemeal flour) 
12g milk powder 
20g purple sweet potato powder
25g milk 
30g egg 
35g butter 

** Combine all ingredients, together with the sponge dough
** Usual way of kneading the bread until panel stage. 
** Shape and Proof for 60mins
** Bake in preheated oven at 180d for 15mins. 

Potato Bread

B1

Two ingredients which I love, that is potato and bread . Loves the bread aroma when it was freshly baked.   

B2

The dough is sticky to handle so really need time and patience if use hand kneading method.  

recipe 

potato puree 150g 
bread flour 270g
cake flour 30g 
yeast 2/4tsp 
maple syrup 60g 
milk 80ml 
egg 50g
butter 50g 

** usual straight dough method