Cupid's Kitchen is basically a blog that i decided to start up, to share all my knowledge and experience about COOKING whether we're in or out of the kitchen. Here I would encourage all my reader's to go Eco-Green. Save the earth for our next generation.
One month ago I learned Raw Food from Matthew Kenney Culinary school. Amazing course, keep visiting my blog for more raw food recipes..
I was invited to do a cooking class for Christmas Cooking Show at a famous mall in town. I always visit Pinterest for ideals, this is where I come across this recipe. I modify the ingredients but I just use the ideal to make the bread to a X'mas tree. I hope you enjoy and Merry X'mas
CHRISTMAS TREE BREAD
bread flour + 20g milk powder
g caster sugar
g instant active yeast
pinch of salt
egg yolks (keep the egg white for glazing the bread)
Method: Prepare KitchenAid mixer
attached with dough hook @ speed 2 1.Put ingredients
(A) into mixer bowl. Give a little mix to the ingredients. 2.Add the warm milk to the dry
ingredients (if it is warm will help activate the yeast) together with the egg
yolks. 3.Start kneading the ingredients
together. When it start to form a sticky dough, add (D) butter and continue
kneading till it’s shinning and elastic about 20 to 25 minutes using speed 2.
Take the dough out from the bowl and form into a ball. 4. Brush the
bowl with sunflower oil in it and put the dough back and seal with a plastic
wrap. 5.Keep the dough in a warm place and let
its rise for 1 hour. 6.Remove the dough from the bowl, punch
down and cut it into 4 even pieces. 7.Sprinkle some flour on your countertop
and take one of the 4 dough's. Start teasing it and you will want to make a
slightly square bottom, more like a triangle shape. It should start looking
like a Christmas tree. Stretch it until it is fairly thin, the size of tree
depends on you. 8. Place the
dough on a piece of baking paper. 9. Take one cup of Nutella and spread it out
across the surface of the bread, but not all the way down, leave a little bit
of surface free and there you will make the trunk of the bread (add Nutella
there). Don’t spread Nutella too thick, it will be a mess! 10. Repeat the process of dough shaping
and Nutella spreading for all of your remaining dough. Place each dough's over
the other when finished, and then spread the Nutella, but not on the last
dough! 11. After your
dough's are ready and in place, cut out a straight line with the edges, and then
you will cut out the trunk area. 12. Make two
imaginary lines starting from the trunk area, going up to the top, then start
cutting stripes horizontally (they should be about one inch thick) on both
sides. 13.Start twisting the sides as you can
see in the pictures. 14.When you finished doing your twists,
get the bread with the baking paper on a baking pan and then cover it with a
damp cloth for half an hour, 40 minutes. 15.Preheat oven for 180 degrees Celsius
(350 degrees Fahrenheit) and mix the remaining egg whites with a little warm
milk. 16.Brush it over the tree and put it into
the oven for about 15 minute until golden brown. 17.Take the bread out and brush some
sugar with water over it so it will have a nice glow. 18.Sprinkle the edges with some white
sesame seeds and your tree is ready to serve… merry Christmas…
Chocolate cake with
salted chocolate caramel sauce
tray: KitchenAid 13” x 9” cake pan with lid. Coat and line
oven to 175°C
½ coconut sugar or brown sugar
(L) size egg
cup cranberry seed oil or corn oil
tsp. vanilla extract
cup very hot water
cups cake flour or all- purpose flour
¾ cup cocoa powder
tsp. baking soda
tsp. baking powder
tsp. sea salt
tsp. vanilla extract
½ tsp sea salt
tbsp. cocoa powder (shifted)
cups shifted ice powder
Method for the cake
1.Attached whisker to KitchenAid mixer
and whisk wet ingredients (A) till sugar are dissolve. Then add all ingredients
(B) till well combined and lastly add the hot water. The batter should be thin.
2.Now, change the attachment to flat
beater and add in the dry ingredients spoon by spoon till all finish.
3.Pour the batter into the prepare
cake tin and bake for 35 or 40 minutes according to your oven instruction or
until a cake tester inserted in the center of cake and comes out clean. Cool
the cake in pan before pouring the caramel sauce on top.
Method for caramel
1.Prepare small pot and heat
ingredients (A) over medium heat till butter are completely melted.
2.Turn the heat to low, add
ingredients (B) and continue whisking till smooth. Then add in icing sugar and
continue whisking till smooth and slightly thick texture. You can add more salt
if not to your desire taste.
3.Pour over the cool cake. Allow to
set for 1 hour or more in the fridge before serving.
browsing thru internet and I saw this sponge cake method from KitchenTigress
video and decided to try. I hope my followers will try too. Happy and enjoy
baking… thank you Kitchentigress
– size 9” paper cupcakes Prepared
the cupcake tray with paper cups and preheat oven at 170°C
(A) 60 g egg yolk 20 g castor sugar (B) 50 g sunflower seed oil or corn oil (C) 1/8 tsp. sea salt 65 g unsweetened soy milk or fresh milk (D)(Shifted)
80 g cake flour or superfine flour
¼ tsp. baking powder
Ingredients for Meringue
150 g egg whites A pinch of cream of tartar 50 g caster sugar
Filling – 100 g chicken floss & Japanese Mayo
1.Used KitchenAid mixer attached with flat beater to
beat ingredients (A) to light and pale color with speed 6. Then change to speed
2, add in (B) oil, mix till combine then add (C) and mixed till mixture are
well combine, lastly add (D) cake flour with baking powder and mix well. Keep
aside for next step.
2.Used another clean mixer bowl with attached
whisker and pour the egg whites & tartar cream into the bowl.
Gradually increase the speed from 1, 2 to speed 8
and whisk till semi peak. Change speed to 6 the gradually add sugar and whisk
till stiff peak.
3.Add the meringue by batches to the egg yolk batter
using a hand whisker by folding method.
4.Lastly only use the spatula to draw a figure 8 and
fold till evenly mixed.
5.Pour half way into each cup and fill chicken floss
then cover with the batter.
6.Baked at 175°C for 20-25 minutes or till brown.
7.Remove cupcake from tray. Spread mayo on top of
the cake and garnish with chicken floss.
This sponge cake is suitable for any filling. This recipe was use for pandan
flavor but I modify to another flavor. You can make this into a chiffon cake. I used a 6" chiffon cake tin.