Mini Cheese Bread

Mini Cheese Bread

As a fussy mom who’s very particular about the food that my children eat, I prepare most of their breakfasts at home. It’s not often easy though, since my 4 year old and 1 year old have rather different tastes when it comes to food! Thankfully, they both enjoy this cheese bread, the older one especially. She recently succumbed to a nasty virus and had many days of high fever. This was one of her first requests, together with mushroom soup. She loves dipping the bread in mushroom soup. Kind of like soft croutons maybe?

I first saw this recipe online, and thereafter experimented with a few variations, including adding sour cream to the dough! This variation is what works best for me, taste and texture wise. Try it! I’m sure it would be a hit both with young and old!

Mini Cheese Bread
 
Ingredients
  • 80 ml milk
  • 1 egg
  • 30g granulated sugar
  • ¼ tsp salt
  • 200 g bread flour
  • 30g grated parmesan cheese
  • 30g unsalted butter, cut into cubes
  • ½ tsp instant yeast
Instructions
  1. Place the first six ingredients into your bread machine, according to your machine's instructions.
  2. Add the cold butter cubes at the side of the pan.
  3. Make a well at the top of the flour mixture and add the instant yeast. (Make sure the yeast does not touch the salt)
  4. Set the bread machine to the dough function.
  5. When the dough is ready, remove it from the pan, press it down slightly into a disc and allow it to rest on a clean surface for 5-10 minutes.
  6. Using a rolling pin, roll the dough out into a square that's about 1 cm thick.
  7. Cut into cubes approximately 2cm by 2cm.
  8. Arrange the cubes on a baking tray lined with baking paper or a silicon mat and spray some water on top of the cubes.
  9. Cover loosely with cling wrap and allow it to rise till it doubles in size, about 30-45 minutes.
  10. minutes before baking, preheat the oven to 170°C and centre an oven rack.
  11. Bake for 10-12 minutes, or until the tops are golden brown.
  12. Cool slightly on a cooling rack. Enjoy!
Notes
Recipe adapted from http://my123favourites.blogspot.sg/2013/10/mini-cheese-bread.html

Quick and easy scones

Quick and easy scones

I woke up yesterday morning thinking about scones for breakfast. Earlier the previous day, I had bought a new bottle of chocolate rice crispies spread that I wanted to try and bread was just too… mainstream. Anyhow, decision for scones was made at 8am and piping hot scones were delivered to the table at 8.30am! These scones bake up tall and are so light and fluffy that you won’t be able to stop at one. I did try some with my new chocolate spread but quickly decided that jam and scones still taste the best. Alas, I did not have any clotted cream with me but butter and jam still tasted mighty good!

Are you craving for some scones too? These scones are sooo easy to whip up, especially because the recipe calls for ingredients that you probably already have at home. That’s right. No whipping cream required and no mixer needed too! Try the recipe and let me know how you like your scones.

Quick and Easy Scones
 
Prep time
Cook time
Total time
 
Tall and fluffy scones that can be whipped up in a jiffy!
Serves: 8 large scones
Ingredients
  • 175ml milk
  • 2 tsp lemon juice
  • 335g plain flour
  • ¼ tsp salt
  • 4½ tsp baking powder
  • 85g butter
  • 40g sugar
  • 1 tsp vanilla extract
  • 1 beaten egg
Instructions
  1. Preheat oven to 220°C. Centre an oven rack and place a baking sheet on it.
  2. Warm milk by heating it in a microwave for 20 sec or by sitting it in a basin of warm water. Add in lemon juice and set aside.
  3. In a large bowl, sift together flour, salt and baking powder. Whisk to combine.
  4. Grate 85g of cold butter into the flour mixture. Toss to combine. (Alternatively, cut butter into cubes and rub it into the flour mixture.)
  5. Stir in sugar.
  6. Add vanilla extract to the curdled milk mixture. Stir to combine.
  7. Make a well in the flour mixture and add the milk in.
  8. Using a spatula, roughly combine the mixture before tipping it out on a working surface. (I use a silicon sheet so that it's less messy.)
  9. Scatter some flour on top of the dough. Using floured hands, fold the dough a couple of times so that it's slightly smooth. There will still be some lumps and it's ok. Do not over work the dough.
  10. Pat it roughly into a 3 cm thick disc - don't roll it out using a rolling pin.
  11. Use a 5cm round cutter to cut out the scones. Gather the remaining dough, pat it out again and cut out the remaining scones.
  12. Remove the hot baking sheet from the oven. Place a silicon baking mat on it (or baking paper if you like) and arrange the cut out scones on the mat. Glaze with beaten egg and return to the oven for 10 min.
  13. Remove the scones from the oven and allow them to cool slightly. Serve warm with butter and jam. Enjoy!
  14. Note: If freezing scones, allow scones to cool totally, place them on a tray/plate and freeze for a few hours before storing in a ziplock bag. When needed, defrost and reheat at 160°C for a few minutes.
Notes
Recipe adapted from http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream

Salted Caramel Pecan Sticky Buns

salted caramel pecan sticky buns

In my humble opinion, salted caramel is one of the baking world’s best discovery. I cannot remember when I first tasted it but it was definitely love at first taste. The best part is that it can be used in sooo many desserts! I made a batch of salted caramel using the recipe from Brown Eye Baker and used a portion of it to make salted caramel buttercream to frost some cupcakes. The cupcakes were for my baby’s first month celebrations. Those were delicious and I would love to blog about them except that I gave them all away without taking a picture. Silly me. So now I would need to find another excuse to bake up another batch of salted caramel cupcakes so that I can eat blog about them.Continue Reading

Breakfast Series – Easy Honey Whole Wheat Rolls

Easy Honey Whole Wheat Rolls

The last post was supposed to be the last of the breakfast series posts, but I decided that I had one last favourite to share. These lovely honey whole wheat rolls. I love them because they are healthy, fluffy and simply delicious. My little one loves them! I’ve made them plain, and have also successfully incorporated raisins and chocolate chips in the dough to make raisin rolls and chocolate chip rolls. The best part? These rolls freeze very well. I freeze the extras and pop them into the toaster oven on busy days to get fresh hot rolls.

Do you want to find out how to make these breakfast rolls? I’ve shared the recipe at The Best Blog Recipes so hop on over now!

Breakfast series – Red Bean Anpan Buns

Red Bean Anpan Bun

In what may be the last of the breakfast series posts (for now), I’m happy to introduce you to my latest favourite bake – Red Bean Anpan Buns. I’ve made these in pretty flower shapes, and also as plain round buns. Either way, they are delicious and the smell of freshly baked anpan buns wafting from the oven will definitely make you want to eat these up, almost straight out of the oven. I had to practice self-control and reserve them for breakfast the next day! The bread dough can be prepared using a breadmaker with a dough setting function (the easier way) or using a standing mixer with a dough hook.

The buns will taste best with homemade anko (sweet red bean paste made with azuki red beans). If you don’t have the time to make your own, you can replace with store bought red bean paste. For a simple method on preparing the red bean paste, please refer to my post here.

Red Bean Anpan Bun

Breakfast series - Red Bean Anpan Buns
 
Serves: 9
Ingredients
Dough
  • ½ cup + 1 tbsp milk
  • 1 egg
  • 2⅓ cup bread flour
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 0.5 oz butter, softened
  • 1 tsp active dry yeast
Filling and topping
  • 9 oz of red bean paste, divided into 9 balls
  • 1 tbsp melted butter/vegetable oil
  • black sesame seeds
Instructions
Using a breadmaker
  1. Add ingredients into the breadmaker pan following instructions on your breadmaker for dough setting.
  2. When dough is ready, remove dough from pan and divide it into 9 equal sized balls.
  3. Allow the dough balls to rest covered for 15 minutes.
  4. Gently flatten dough balls and place the red bean filling in the centre. Carefully fold dough over to enclose the red bean paste. Shape into a ball and lightly flatten it. Using your finger, make a slight indentation in the centre of each flattened ball.
  5. Use a pair of kitchen scissors to cut 5 deep cuts around the flattened ball to make a floral shape (optional).
  6. Preheat oven to 190°C.
  7. Set aside on a non-stick baking sheet, covered, for about 15 minutes.
  8. When the buns have almost doubled in size, bake them in the centre rack of the preheated oven for 15 minutes.
  9. Once buns are golden brown, remove them from the oven and brush them with melted butter. This gives the buns a nice shiny golden colour. Sprinkle sesame seeds on top.
  10. Cool buns on a wire rack.
Using a standing mixer with dough hook
  1. Mix milk, egg, flour, salt and sugar together in the bowl of a standing mixer.
  2. Add the soften butter and knead for 8 - 10 minutes using a dough hook. The dough is ready when it is smooth and elastic.
  3. Transfer dough to a clean bowl. Cover with plastic wrap and allow to rise in a warm place till it doubles in size.
  4. Divide dough into 9 pieces.
  5. Follow the rest of the instructions from the breadmaker portion on shaping the dough.

 

Breakfast Series – Wholewheat Blueberry Cheesecake Muffins

blueberry cheesecake muffins

If you are a frequent visitor to Delicacious, you would have noticed that there are several muffin recipes. In fact, there are several variations of muffin recipes just for blueberry or berry muffins. One of my favourite thus far are these Whole Wheat Honey Berry Muffins. These Blueberry Cheesecake Muffins however, are making it fast to the top of the favourites list. The inspiration hit when I had some cream cheese left over from baking a cheesecake and the little one asked for blueberry muffins. How about a muffin with some cream cheese in the centre? Sounds good doesn’t it? I wanted a whole wheat muffin, and so I opted to use half whole wheat and half plain flour in this recipe. You can however, substitute the plain flour for whole wheat flour if you prefer.

I have since made these muffins at least three times and each time, my little one loved it. I have substituted strawberries in place of blueberries and the muffins have turned out great too! It’s a very versatile recipe. Do try it!

Breakfast Series - Wholewheat Blueberry Cheesecake Muffins
 
Serves: 12
Ingredients
  • 1¼ cup whole wheat flour
  • 1 cup plain flour (you may substitute with whole wheat flour)
  • ¼ tsp salt
  • 4 tsp baking powder
  • 2 eggs, lightly beaten
  • 3½ oz unsalted butter, melted and cooled
  • ¼ cup honey
  • 1 cup milk
  • 5 oz blueberries
  • 2 oz cream cheese, cut into 12 pieces
Instructions
  1. Preheat oven to 200°C and centre an oven rack. Place 12 paper muffin cases on a baking tray.
  2. In a large mixing bowl, whisk together flours, salt and baking powder. Set aside.
  3. In a large measuring cup, whisk together butter, honey, eggs and milk.
  4. Pour wet ingredients into the flour mixture and using a whisk, stir gently to combine. Do not overmix.
  5. Fold in blueberries.
  6. Half fill each muffin case with the mixture. Place a piece of cream cheese in the centre. Evenly distribute the rest of the muffin mixture among the 12 cases.
  7. Bake for 15 - 20 minutes, or until muffins are golden brown.

This post is shared at these blogs.

Really Good Banana Muffins

banana muffins

How many recipes does one need for banana muffins? Just one really. A really good one. I’ve tried more than a couple of banana muffin recipes in the past years and this banana muffin recipe is definitely a keeper. There are a few tricks for good banana muffins. Firstly, make sure you use over-ripe bananas. When you have a bunch of bananas that are over-ripe and you don’t feel like baking just yet, peel them and freeze them for use later. Don’t throw them away! Personally, I find that the local variety “red meat bananas” make the best banana muffins/cakes/breads. My grandma calls them “ang bah jio”. Second trick – do not over mash the bananas. This gives the muffins a better texture. Lastly, use brown sugar for a more fragrant muffin.

Really Good Banana Muffins
 
Serves: 12
Ingredients
  • 2 cups plain flour
  • ⅔ cup brown sugar
  • ½ cup toasted coarsely chopped walnuts
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 large ripe bananas
  • 2 eggs
  • 3 oz unsalted butter, melted
  • ¼ cup buttermilk
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 180°C. Spray a 12 cup muffin tray with non-stick baking spray and centre an oven rack.
  2. In a large bowl, combine flour, sugar, walnuts, baking soda and salt.
  3. In a separate bowl, coarsely mash the bananas.
  4. Add beaten eggs, butter, buttermilk and vanilla and stir to combine.
  5. Add wet ingredients to the dry ingredients and gently fold (I use a whisk) to combine.
  6. Fill each muffin cup till ¾ full.
  7. Bake for 15-20 minutes, or until muffin tops are golden brown and a tester comes out clean.
  8. Cool to room temperature.