sixtydoses. where od is harmless.

November 8, 2009

Blueberry and apple braids.

Filed under: Recipe — Tags: , , , — od @ 10:40 am

I am proud of this one. I love baking bread. The part I like the most is when the dough rises, doubled up the original amount. And punching it. And let it rise again. Lol. My place smells so good, I feel like am in a bakery wonderland.

Dough.

The rise of the dough.

I got this recipe from The Fresh Loaf site – an awesome website for bread lovers. The original recipe is here http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid.

Blueberry Cream Cheese Braid
Makes 2 braids

Sponge
1 tablespoon instant yeast
1 tablespoon sugar
1 1/2 cup warm milk
2 cups unbleached all-purpose flour

Dough
2 eggs
1 1/2 teaspoons salt
1/3 cup sugar
2 1/2-3 cups unbleached all-purpose flour
1/2 cup (1 stick) butter

Blueberry Filling
2 cups blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice

Egg Glaze
1 egg
1 tablespoon milk

Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg glaze

I couldn’t find unbleached all-purpose flour at the bakery ingredients store near my place, so I bought 2 packets of high gluten flour (each weigh a kilo). I thought I would be using it a lot, but seriously, unless you like a real tough bread, DO NOT incorporate too much of this flour in your recipe. When I first used this flour I substituted a cup (or more) of all purpose flour with this flour and the bread turned out too tough and dry. Not yummie at all 😦 .

For this blueberry cheese braid, I only used 2 – 3 tablespoon of high gluten flour, mixed with all purpose flour. The bread is soft and moist, just the way I like it aha aha! I like it! Aha aha!

Awesome.

Blueberry braid in the making.

For the first braid filling, I used something like a chunky pureed blueberry paste or whatever you wanna call it. Fresh blueberries will cost me a bomb, and I can only find them at supermarkets. This not so fresh pureed blueberries is cheaper, and it’s ready for spreading. I just added a couple of tablespoon of lemon juice to compensate its sweetness.

Blueberry braid.

Blueberry braid.

As for the second braid, I stuffed it with green apple – original recipe is here http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid#comment-165

Awesome.

Apple braid in the making.

2 cups of freshly cubed Granny Smith apples
2 tbsp fresh lemon juice
1/4 cup BROWN sugar
1 cup walnuts
1/3 cup corn starch
1 tsp. cinnamon
1 tsp. nutmeg
1 tbsp. butter

In a small pot, combine; butter, brown sugar, and chopped walnuts. Stir until combined. Add apples, cinnamon, nutmeg, lemon juice, and corn starch. Combine and heat until you get a gooey concoction 🙂 . The goal is to get the nuts a touch roasted…the apples will finish baking in the oven.

Apple braid.

Big fat ass apple flavoured caterpillar.

If I were to make these wonderful braids again (which I will, definitely), I would wanna try stuffing it with butter mixed with brown sugar, sprinkle with semisweet chocolate chips and cinnamon powder. Ah… the soft, moist, gooey cinnabons.

December 14, 2008

Cakes!

Filed under: Recipe — Tags: , , — od @ 4:36 pm

I’m happy and in a very good mood today 🙂 .Haven’t felt this happy for quite sometime. Life is good 😀

And so I was planning to post about my birthday last DC10 but I haven’t edited the pictures yet so am gonna post on something that I love doing besides dicking with my computer.

Baking!

Red Velvet cake.

Red Velvet cake.

I love baking cakes. Just before my birthday was my niece’s birthday. I baked for her the Red Velvet cake aka Waldorf Astoria cake, which I like the most for it looks. The contrast between the vibrant red colour with the cream cheese frosting is just awesome. But I personally feel that the cream cheese frosting is too sweet for my liking though (I used 2 cups of icing sugar). I followed the recipe from Pinch My Salt website. The only thing that I modified is that I used 2 1/4 cups of all-purpose flour instead of 2 1/2 cups cake flour. This cake uses quite a lot of colouring.. I don’t think I’d put so much if I were to bake it just for the family, non-occasion stuff. The taste is ok, but the next time am gonna bake it I think I’ll just add in a little bit more of cocoa powder or chunks of bittersweet chocolate.

I think I did quite a good job decorating this cake. Simple and cute lol.

Yummie!

Yummie!

Another cake that I baked is this rich chocolate cake. It’s a flourless cake. Very rich, suitable for chocolate fanatics. The chocolate cake is supposed to be sliced into half, with a thick layer of whipped cream in the middle, but since the texture is soooo soft I couldn’t even placed the cake to a proper cake board, I didn’t dare to try slicing it.

)

Just look at how chocolatey the cake is 🙂

So here’s the recipe, adapted from DianasDesserts:

Rich Chocolate cake

113gm butter, cut into pieces
300gm good quality bittersweet chocolate, coarsely chopped
6 large eggs, separated
1 cup caster sugar
1 tsp vanilla extract
butter and flour, for greasing and flouring cake pan

1 ) Melt chocolate in a double boiler until it almost melted.
2 ) Add butter and stir until mixture is completely smooth. Keep warm.
3 ) Beat egg yolks using a food mixer until its light and lemon coloured.
4 ) Gradually beat in 3/4 cup of sugar until mixture becomes thick.
5 ) Blend in the chocolate mixture and vanilla.
6 ) In a separate mixing bowl, beat egg whites until it form soft peaks.
7 ) Gradually beat in the remaining 1/4 cup of sugar.
8 ) With a rubber spatula fold 1/3 of egg whites into the chocolate mixture.
9 ) Fold in the remainnig egg whites and blend it well.

Oven settings:

First 15 minutes (pre-heated): 190 C
Next 15 minutes: 150 C
Last 30 minutes: 120 C

After an hour baking the cake I let the cake stand in the oven for about 30 minutes with the door left ajar. Then I took it out, cover the pan with a damp cloth and let it stand for about 10 minutes or so. Then because the cake is so soft like it’s going to melt, I just refrigerate it for several hours before glazing it with chocolate ganache.

For the chocolate ganache:

300gm good quality bittersweet chocolate, coarsely chopped
200ml double cream
A pinch of salt

Prolly not the proper way of preparing a ganache though:
1) Melt chocolate in double boiler until it melts completely.
2) Remove from heat and add in double cream. Whisk until it thickens.

Rich Chocolate cake.

Rich Chocolate cake.

It has almost a similar texture like a chocolate mud cake, something that I’ve been looking for for ages. I was planning to cover it with a chocolate mousse, but I forgot that I need to wait the melted chocolate to be slightly cold before whipping it with double cream, so I ended up with a chocolate ganache instead. Not a bad thing.. not a bad thing at all. Eating this chocolate cake alone is nice, eating it with a whipped cream, is artery choking. Lol. But it is seriously delicious. This recipe is definitely for keep 🙂

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