My Childhood Coconut Milk Agar - Agar

Not long ago, I talked to one of my friends (You know who you are) about this coconut agar-agar that I had during my childhood at one of the dim sum restaurants and she shared with me one of the recipes she has gotten online. As I don't like it too sweet and I really loved an overdose of coconut milk for its great aroma, I came out with this. 

Childhood Coconut Milk Agar - Agar

Ingredients: 

Agar-Agar Powder Mixture:

10g          Agar-Agar Powder (equals 1 pack as shown in pic)

125g        Water

Main Ingredients:

750ml     Coconut Water (used 2 Fresh Coconuts)

8 Blades  Pandan Leaves

130g        Caster Sugar

200ml      Coconut Milk (equals 1 pack as shown in pic)

Some       Coconut Flesh

Ingredients for Childhood Coconut Milk Agar-Agar

Method:

Step 1: Prepare the Pandan Leaves and tie into a knot.

Step 2: Scrape the Coconut Flesh from the Coconuts. Thereafter, prepare the Agar-Agar Powder Mixture and set aside.

Step 3: Bring the Coconut Water and Pandan Leaves to a boil. Lower to a simmer for 5 mins till you can smell the aroma of the pandan leaves.

Step 4: Add in Sugar and stir till it melts. Then, Pour in Agar-Agar Powder mixture. Keep stirring while pouring the mixture and bring it back to boil. Once boiled, turn heat to medium low.

Step 5: Pour in the Coconut Flesh and Coconut Milk.

Step 6: At this point, Remember not to stir the mixture and let it come back to a full boil using medium low heat adjusted earlier. Once boiled, turn off the heat.

Step 7: Remove the Pandan Leaves and transfer the mixture into a mould.

Step 8: Remove the bubbles by scooping them from the top of the mixture.

Step 9: Once all the bubbles are removed, let it cool at room temperature before transferring to the fridge to set.

And this is my Childhood Overdosed Coconut Milk Agar - Agar.

Recipe adapted from Table for 2 or More

Chocolate Milk and Peanut Butter Chips Hokkaido Loaf

I am so obsessed with the soft texture of Hokkaido Loaf that I went extremely busy experimenting the original recipe of Creamily Aroma Hokkaido Toast with different flavors. And so I am presenting to you the Chocolate Milk and Peanut Butter Chips Hokkaido Loaf recipe. The bread texture is soft and by sniffing the bread, I was mesmerized by the aroma just like sniffing the aroma of a cup of coffee. 

Chocolate Milk and Peanut Butter Chips Hokkaido Loaf (750g loaf)

Ingredients:

125g      Fresh Chocolate Milk

75g        Whipping Cream

1            Egg

40g        Caster sugar

4g          Salt (3/4 tsp)

270g      Bread Flour

30g        Cake Flour

15g        Milk powder

5g          Instant dry yeast (1+ 1/2 tsp)

70g        Peanut Butter Chips (to add on when machine beeps)

Ingredients for Chocolate Milk and Peanut Butter Chips Hokkaido Loaf.

Method:

Step 1: Pour in liquid ingredients ie. Chocolate Milk, Whipping Cream and Egg into Bread Pan. Then, pour in Sugar and Salt on each opposite side of the Bread pan, follow by flour, milk powder and yeast.

Step 2: Transfer the Bread Pan to the Bread Machine and Locked the Pan. Select Basic Function, follow by 750g loaf size and Medium Crust. And remember to Press Start.

Step 3: Get ready the Peanut Butter Chips to pour in to Bread Pan when the Bread Machine Beep after the First Proof.

Step 4: When Bread Machine start to blend the ingredients into a Dough, you may assist the machine by scraping down the flour that stick to the sides of the Bread Pan.

Step 5: When Bread Machine beeps (5 times), pour in the Peanut Butter Chips.

Step 6: As you can see, there are 2 stages of proofing of the dough. After the Second Proof, the baking process will start and so, you shall not open the lid to peep.

And when the baking ended, this is the Chocolate Milk and Peanut Butter Chips Hokkaido Loaf that you will be getting.

The End Product of Chocolate Milk and Peanut Butter Chips Hokkaido Loaf. Now, Are you hungry already?

Trust me! The Loaf is soft and the moment I opened the lid of the Bread storage, I am mesmerized by the aroma of the Peanut Butter Chips.

Original Gula Melaka Kaya

Courtesy of an old friend, I am blessed with 2 big packets of Original Gula Melaka and Yes, all the way from Malacca.

Original Gula Melaka from Malacca

Although originate from Malacca, there are many different types of Gula Melaka as they are from different sellers. A sniff at the aroma can tell which one will give you a better taste of the Gula Melaka Kaya. 

My sniffing tells me that the one of the lighter color on the right gives a better aroma of them all and I have used it to make my new batch of Gula Melaka Kaya based on my earlier sharing of the recipe here: http://easybreadmaker.blogspot.sg/2015/10/sumptuous-gula-melaka-kaya.html

And the end product yields even a better taste and softer texture.

Original Gula Melaka Kaya with Cream Crackers

As the saying goes that Action Speaks Louder Than Words, We have a saying of Photo Speaks Louder Than Words here. Comparatively, using the Original Gula Melaka that is shown in the first image above, the texture is softer. Blending the Kaya made out of the Breadmaker requires only a one time blending to achieve a soft texture.

Original Gula Melaka Kaya

And guess what, it is so good that we finished the entire bottle of Kaya within 3 days. Not even having a chance to be in the fridge.

An empty bottle of the Original Gula Melaka Kaya

Bread Machine Banana Cake

Presenting to you another easy to do Banana Cake using Bread Machine. Very moist and nice banana aroma. Happy BM baking!

Recipe as follow:


Bread Machine Banana Cake


Ingredients:

130g Cold Butter
140g Caster sugar
4 Eggs
150ml Milk
230g Mashed Banana (2 pcs)
230g Self Raising Flour
1 tsp Baking Soda

p/s: Be sure to buy good quality bananas and wait for it to ripen.

Method:

Step 1: Cut Butter into smaller pieces and pour in to Bread Pan. Then, add in Sugar.

Step 2: Transfer the Bread Pan to the Bread Machine and press the Blend function for 25 mins (preset by machine). If your machine doesn't have Blend Function, then you may use Dough Function.

Step 3: While it is mixing, be sure to use a plastic spatula to help the machine to lightly scrap down the batter that stick to the sides of the Pan. Be careful not to touch the Stir Bar.

Step 4: When the Blend Function stopped, this is the batter that you will get for the mixture of Butter and Sugar.

Step 5: After the machine completed the first cycle of Blend Function, add eggs one by one, then mashed bananas, milk, flour and baking soda. Then press the Blend Function for 25 mins again.

Step 6: When the Blend Function completed and machine stopped, remove the Bread Pan to cover the top with aluminium foil and transfer the covered Bread Pan back into the Bread Machine. Then, press Bake Function for 1 hour.

Step 7: Once completed Bake, this is a very moist Banana Cake that you'll have.

Nice Shape and Texture of Banana Cake.

Taste it and this Banana Cake is as good as what the bakery shops are selling. 

Homemade Honey Yogurt

Have been busy lately experimenting my Bread Making Journey that I am lack in posting this delicious Homemade Honey Yogurt. This is a great recipe but would need the Bread Machine to work real hard for 8 hours.

Homemade Honey Yogurt

Ingredients:

1 litre   Fresh Milk

110g      Greek Yogurt

5 tbsp    Liquid Honey

Simple Ingredients for Honey Yogurt

Method:

Step 1: First, Sterilize the Bread Pan with Hot Water and pour away the hot water after sterilization.

Step 2: Pour in Fresh Milk into the Bread Pan. Do note that the Stir Bar of the Bread Machine is Not in Use.

Step 3: Follow by Greek Yogurt as starter and Liquid Honey. These 2 ingredients doesn't float and it sank deep down into the Bread Pan after pouring in. So use a plastic spatula to lightly stir to mix the 3 ingredients. 

Step 4: Transfer the Bread Pan into the Bread Machine and Lock it according to your machine's instruction manual.

Step 5: Press Function 13.Yogurt and the Bread Machine is preset to 8 hours of working time. So now you can relax. The other option is to make this yogurt at night and after it completes, it will be morning, ready for your breakfast.

Step 6: After 8 hours when the Yogurt completes.

Step 7: Transfer the Honey Yogurt to a Container for storing in the Fridge. 

Enjoy your Homemade Honey Yogurt.

Instant Oat Bread

I was given a sample pack of instant oat, just nice to make 1 portion. In the family, we don't really crave for blanching an instant oatmeal. How do you fare?

Surprisingly, when it is put to good use in the Bread Machine, it churns a very good loaf of soft bread. Try this.

Instant Oat Bread (500g loaf size)

Ingredients:

Cooked Oat:

20g       Instant Oat

100g     Hot water

Main ingredients:

120g      Cooked oat

75g        Water

15g        Caster sugar

2.5g       Salt (1/2 tsp)

250g      Bread Flour

25g        Unsalted Butter

2g          Instant dry yeast (1/2 tsp)

As you can see here, it is a Free Sample that I have gotten from my other purchases from NTUC Stores.

Method:

Step 1: First, Blanch the Instant Oat with Hot Water to yield 120g of Cooked Oat. Let the Cooked Oat rest at room temperature to cool.

Step 2: Pour in the Cooked Oat into Bread Pan, follow by water, then sugar and salt on each opposite sides of the Pan.

Step 3: Add on Unsalted Butter as part of liquid ingredients stated in my Bread Machine's User Manual. So remember to check yours.

Step 4: Pour Bread Flour into bread pan, covering all the liquid ingredients and dig a small hole for the Yeast.

Step 5: Pour in the Yeast.

Step 6: Transfer the Bread Pan back into the Bread Machine and Locked it as per the direction of your machine.

Step 7: While it is mixing and blending to form dough, you may peep to check the Bread Machine.

Step 8: There are always 2 stages of proofing of the bread dough. Notice a slightly bigger size after the second proof? No more peeping after second proofing as the Bread Machine will run on baking.

Finally you will have a nice soft loaf of Instant Oat Bread. Savor your achievement and enjoy! Again, Remember to cool the loaf for at least 30 minutes before cutting the bread for otherwise, the Bread will turn wet. I would usually leave to cool for 1 hour on a safe side.

p/s: After trying this Instant Oat Bread, I started to like instant oat. Cheers!