Ashly Korilakuma birthday cake

I wanted to make Rilakuma as the colour is easier to achieve but Ashly prefer Korilakuma. It's her cake so she have the says. But wait...Korilakuma is between the shade of beige and yellow so how? I decided to use Wilton beige colour but I have added too much as a result it turn out pinky! Now just hope the cake taste ok...anyway this is a black forest cake. Happy birthday to my 宝贝！

How to make croissant look alike bun

I like to play with my bread dough and shape them into variety of buns. Just to share how I shape this croissant look alike bun.

1) mould the dough into tear drop shape.( try to lengthen the dough)
2) flatten the dough
3) roll from the broad side to the sharp point
4) sealed the end by pressing the dough together

More bread....

Ok have stop blogging for so so long....still bake but definitely not as frequent as before...these are some of the bread I baked...again am using the 5c bread dough

Falling in love with bread making

Not only I am falling in love with bread making but I am also in love with the 5C dough. The assortment buns are baked using the 5c dough while the cinnamon buns are using a direct dough recipe from Carol's bread book.

Birthday cake for him

A birthday cake I have baked for my hubby. Wishing him good health and stay happy! This is a Charcoal cream cheese roll cake. Verdict from my children except my elder boy is good. My elder boy just refuse to take the cake after hearing the name Charcoal..... =) And this is the cross section of the cake. My first attempt of a roll cake

5c bread

Yield very soft bread. A must try if you are into bread making.

Starter dough ( can keep for at least 3 days. so long dough did not turn to greyish colour it can still be used)

300gm bread flour
300gm water
1g instant yeast
method
1) mix all the above till well cooperated and rest dough for 1hr at room temp covered. After an hr placed in the fridge for at least 16hrs and ready to use.

Sweet bread dough (yield abt 18-20pcs)
360gm bread flour
125 gm sugar ( I reduce to 90gm)
20g fresh yeast ( divide fresh yeast amt by 3 to get instant yeast required @ 6.5)
6gm salt
60gm water
75g egg
60g butter
25g honey
400gm starter dough
Mehtod
1) mixed all ingredient except butter to form a stretchable dough. add butter and continue to knead till stretchy and pass the window test
2)first proofing @ 40mins
3) cut dough to @60gm each, make round and rest for 20mins (possible covered)
4) make into desirable shape or wrap filling
5) rest for abt 30mins or double its size
6) egg wash and baked at 200c for 12mins

* additional steps i took is to 'feed' the yeast by dissolving yeast with some sugar in warm water (30c) for 5mins

Cheese chiffon 起司戚风蛋糕

Recipe from 一定要学会的经典烘焙 (吴娟宁 page 40)
Set A
90g fresh milk
60g butter
30g cream cheese
10g parmesans cheese
20g sugar
1/4 tsp salt
100g cake flour
80g egg yolks

Set B
175g egg whites
60g sugar
10g lemon juice

Method
1) bring cream cheese to room temp
2) double boil set (A) milk. butter, cream cheese, salt, parmesans cheese till well combine
3) add flour
4) add egg yolk to form a batter
5) Prepare Set (B), whisk white, sugar and lemon juice till stiff peak
6) take 1/3 of (5) and blend with(4)
7) pour (6) into the rest of the white and blend
8) pour batter into 8' baking pan and baked at 180c for 25-30 mins till golden brown
9) invert pan when baked and unmould after total cool.
10) best serve after fridge for at least 2 hrs
* I used 6 eggs (90g yolk, 195g whites)
* I reduce sugar by 10gm