I am the baker boy

Paul Hollywood’s Chelsea Buns recipe

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I am not putting the recipe for these here since you can find them here and here. I simply followed everything Paul instructed in the video for these. (I think I am becoming a really big fanboy!) The only difference is the lack of dried cranberries which I substituted for with more raisins and apricots.

The basic idea is to make an enriched dough, prove it, roll it out, put the filling, roll up like you would for a cinnamon roll, cut, second proving, make icing, bake, spread jam, drizzle icing and serve.

The results are mouth-watering. Simply mouth-watering. I mean just look at that apricot jam glaze. So tempting.

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I am the baker boy

Paul Hollywood’s Bloomer

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Okay like the bloomer above, I haven’t been in the best of shape. Honestly, a bloomer isn’t that difficult to do. The only reason why it’s burnt and weird-shaped is because I was in a foul mood that day and what I really wanted to do was to vent my frustration by kneading some dough. Really, the recipe is dead simple.

I don’t know about you but I guess my mood just translates into my baking. The saddest part about this bloomer is that no one ended up eating it and it just went stale after a couple of days.

I managed to salvage it by preparing bostock though. Sigh.

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Expresso Butter recipe

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The other night, I ended up in Drury Lane with Sam and she happened to be eating banana bread with expresso butter. That drove me to perfecting my own espresso butter recipe. It’s relatively simple and you can use it for toast, bagels, muffins and whatever spreadable.

INGREDIENTS : 
3 tsp of instant coffee granules
2 tsp of hot water
1/2 tsp of vanilla extract
110g of butter (the spreadable type)
1 heaping tbsp of icing sugar

 
RECIPE : 
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DISSOLVE coffee granules and vanilla extract with hot water in a small bowl

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CREAM butter and sugar in another bowl until light and fluffy

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COMBINE the two mixtures
BEAT until smooth
SPREAD IT.

 

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Bananareo Icecream recipe

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Yes it’s banana + oreo icecream!

It’s really simple. The texture isn’t quite like icecream but it does have a smooth consistency. Some people told me to add milk in order to get that icecream-like texture so I will experience with my next batch of bananas.

Maybe this time, I will do a nutella version.

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INGREDIENTS: 
4-5 frozen bananas
6 oreo cookies

RECIPE : 
CUT the bananas
BLEND bananas in food processor
ADD mashed cookies
FREEZE again for at least a day
SERVE

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Vanilla Cupcakes with Strawberry Buttercream recipe

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Firstly, I apologise for the daily lack of posts. A lot has been on our writers’ minds at the moment so we have been caught up in life. We are working to bring in more authors so thank you for your kind understanding!

Back to the post. I don’t even like cupcakes in the first place but out of all the things my niece, Athena could have requested, she asked for this so I simply used ratios to determine the cupcake and buttercream recipe.

INGREDIENTS : 
(for cupcake)
55 g of  salted butter
55 g of plain flour
1 egg
1/2 tsp of vanilla essence
55g of castor sugar
1 tbsp of milk
1 tbsp of strawberry jam

(for buttercream) 
2 tbsp of strawberry puree
70 g of butter
120 g of Icing Sugar

RECIPE :

(for cupcake)
PREHEAT to 180C
CREAM butter and sugar
BEAT in egg and vanilla essence
ADD milk and jam
FOLD in flour
POUR in muffin tin
BAKE for 10 minutes

(for buttercream)
CREAM butter and icing sugar
ADD strawberry puree
MIX well

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Well, despite that cheeky smile on her face, she didn’t enjoy the cupcake as much as she would have wanted since she expected it to be lighter and more fluffy. Perhaps I should use buttermilk and yoghurt in my cupcake recipe instead.

I know some of you out there are cupcake enthusiasts so do let me know if you have a brilliant cupcake recipe to share!

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Key Lime Tart recipe

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On Your Mark. Get Set. Bake.

I guess I really have been watching too much The Great British Bake Off. After watching Ryan churn out his Key Lime Pie, I was tempted to do something limely too so thus, here you have it. A first collaboration with Sis. Key Lime Tart.

The idea is pretty simple. It’s a simple shortcrust pastry recipe from Eugenie’s Kitchen and the filling from Sally’s Baking Addiction’s Key Lime Pie Squares. Just combine the two.

INGREDIENTS : 

(for filling)
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk
1/2 cup key lime juice
2 teaspoons lime zest

RECIPE : 

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BEAT cream cheese on high speed until smooth.
BEAT in the egg yolks 
BEAT
in the sweetened condensed milk, lime juice, and lime zest until combined.
POUR
into the warm crust.

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POUR into tart shell and bake for 15 mins (180C)
CHILL for at least 2 hours

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SERVE and consume.

The result turned out to be better than I thought. I have tried eating it cold and warm and I have found that it tasted better warmer. On first sight, it is reminiscent of the traditional portugese egg tart. However it packs a punch with it’s key lime pie filling which surprisingly goes well with the crust.

Perhaps a sweet crust could have been used to help balance out the sourness of the key lime filling. Do you prefer the traditional gingersnaps base and having it served cold? Well. Time to get this sorted.

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Apricot and Chocolate Brioche recipe

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Well there you have it. SORTED – Chocolate and Apricot Brioche with a The Great British Bake Off Season 4 Technical Challenge Episode 6 Technical Challenge glaze. My first collaboration with Yvonne. Perfecto.

INGREDIENTS :

(for brioche)
250 g of plain flour
80 g of butter, room tempature
2 eggs
1 tbsp instant dried yeast
2 tbsp caster sugar
80 ml of warm milk
pinch of salt
1 extra egg for glazing
large handful of dark chocolate chips
large handful of dried apricots, chopped

(for glaze)
50 g of apricot jam
100 g of icing sugar 
25 g of toasted flaked almonds

RECIPE : 

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DISSOLVE
 
the yeast into the warm milk by whisking together in a bowl.

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MIX the flour, eggs, butter, salt and sugar together in a mixer with a dough hook until combined and dough like.

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SPLASH in the milk and continue to knead until smooth and elastic. It will be very sticky.
TRANSFER to a bowl and cover bowl with Clingfilm or a clean tea towel.
LEAVE to rest in a warm place for 1-2 hours until it doubles in size.

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CUT chocolate and dried apricots (I didn’t have chocolate chips!)

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ADD chocolate chips to half and the apricot pieces to the other, using a little flour dusted on a work surface.
PLACE the chocolate half into the bottom of a 900g loaf tin (lined if it isn’t non stick).
LAY the apricot half on top of that, then cover again and leave to rise for 30mins.
PREHEAT an oven to 180˚C
BRUSH the risen dough with the egg wash.
BAKE for 30mins.

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ADD splash of water to apricot jam, heat up and stir.
ADD splash of water to icing sugar and stir till thick and consistent

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GLAZE by spreading apricot jam over, spamming flaked almonds and drizzling icing sugar

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SLICE and bon appetit.

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The result is a very light fluffy loaf which you can pull apart. It tastes part-bread, part-cake. The moment you sink your teeth, the sweet jam glaze hits you with the soft crust followed by an explosion of apricot and dark chocolate. The two simply complement one another in terms of flavor but the glaze does it’s magic by balancing the sweetness and bitterness of this brioche. The texture is exquisite and amazing, it tastes good, what more can I ask for?

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