Tuesday, April 21, 2015

Beetroot bread with Apricot and Cream Cheese

Yes guys, you see right. It's Beetroot bread! I actually had this idea of incorporating beetroot into my bread recipe for the longest time, just never really execute it. It comes to no surprise why I want to try it...mainly because of it's vibrant magenta colour of course. Adding it to bakes just makes it look so "catchy", nice I hope and not in any way scary haha! But often too many times I turned away the idea because I was worried about the stain of the root vegetable getting on my kitchen tiles haha! Well, this time I was well prepared! So these lovely (really la) breads were born. ;9
Okay, the colour does look a little unusual on a bread I admit...but still not bad aye? I'm getting quite fond of that sweet pink in case you don't know haha! But in terms of taste, texture and flavor...I have to say I've got it on point. Yes, I may sound a little overrating my own creation here...but I was truly please with my new bread creation, woot! (Omg...what's with the big head? lol)

Recipe for Beetroot bread 
Pre-fermented dough recipe
250g bread flour
160ml water
3g instant dry yeast
1g salt
  • Knead everything together till it forms a soft pliable dough. No need to be smooth. Divide dough into 50g or100g portions depending on your needs and let chill in fridge up to 12 hours. Alternatively store in freezer up to 3 months.
Main Dough recipe
200g pre-fermented dough (above for recipe)
150 beetroot, pierced, steamed l, peeled and blend (~200g with skin before steam)
300g bread flour

100ml water
20g milk powder
5 g instant active yeast
3 g salt
50g caster sugar
30g unsalted butter room temp

1 tbsp unsweetened cocoa powder



  • Rinse the beetroot clean, then pierce with a sharp knife so it will steam up easier. Then place the whole root vegetable into the steamer over medium high fire. Steam for a good 15minutes or till a toothpick can pierce into it easily. 
  • Remove from steamer and let cool before working on it. 
  • Please wear cloths before handling the beetroot...unless you don't mind having pink hand for the next day or two! Peel the beetroot, cut into large chunks.
 
  • Place the beetroot chunks into the blender and blend till puree. Need about a good minute on that.
  • Then in the mixer, add in pre-fermented dough, beetroot puree, bread flour, caster sugar, salt, instant active yeast, milk powder and water. 
  • Starts kneading till the dough comes together. It might be sticky at first, but DO NOT be tempted to add in more flour. Give it time to knead through 8-10minutes, break 2 minutes, knead another 8-10 minutes till the dough pulls away from the mixer bowl completely.
  •  Just look at the vibrant pink! No edit at all, this is the true natural colours of beetroot bread dough. Love much aye?
  •  Once the dough pulls away from the bowl, add in the unsalted butter and continue to knead. It should take at most another 4-5 minutes for the dough to knead through and pull away from the mixing bowl or reaches window panel.

  •  Okay I have to admit guys, it's hard to stretch the dough to thin window panel in one hand while the other is holding that heavy DSLR trying to snap a good picture. So pardon me if this picture didn't really show the window panel clearly, but you get the idea ya?
  • Place dough in a greased bowl and let proof covered for 1.5hrs or till the dough doubled in size.
  • In the meantime, make your apricot and cream cheese filling.
Ingredients for Cream cheese filling
150g cream cheese 
30g confectioners sugar
20g unsalted butter

100g dried apricot 
  • In the blender, add in all the ingredients except the apricots. Zap at high speed till the mixture is smooth and creamy. Scoop out and set aside for use later.
  • Next you cut the apricots into smaller chunks.

  • By now the dough should have already doubled. Check out the big pink ball!

  • Punch out the air and divide out dough portions of 520g and 80g. The remaining dough can be shaped into a flower bun like what I did. Where each ball is about 50g.
  • Roll out the 520g into a flat rectangle of 35cm by 25cm. Then spread the cream cheese mixture over the rectangle dough surface, leaving about 1 inch of allowance on the sides.
 
  •  Next you sprinkle the cut up apricot chunks over the surface as seen above. Distributing the dried fruit evenly over the surface.
  • Then from the shorter end, roll it up like a swiss roll.

  • Once you rolled all the way to the end, seal up the sides by pinching in the dough.

  • Once sealed, gently place the whole rolled up dough into a greased loaf pan.
  • Next you can make some patterns using the remaining 90g dough; divide into 3 equal portions of 30g. Roll into long logs about slightly longer then the length of the loaf pan. Pleat into a ponytail and place over the loaf in the pan.

  • Shaping the flower buns is easy. just divide the dough into 7 equal portions. Take one of the portion and add in 1 tbsp of unsweetened cocoa powder and knead in. The colour will become slightly darker. The rest of the 6 dough just roll round and seal necessary edges. Place the dark brown dough in the center and the rest of the six buns around it. I have chose to leave these buns plain without filling. Feel free to fill them with anything you fancy.
  • Let the shaped out doughs proof. It should take no longer then 45minutes. Preheat the oven to 175C in the meantime. (My oven is slightly on the high side) Mama Mia...look at the colour! I swear I didn't add filters!
  • Once the dough in the loaf pan proof and filled till rim of the pan, it's ready to be baked. Bake in the preheated oven. 20-23 minutes for the flower buns while 28-30 minutes for the loaf.
The dough did becomes a little toasty brown on the surface after baking, but it still look awesome. ;) And if you follow me on Instagram, you would have seen how I have torn up my bread in that little "bread porn" video to demonstrate the fluffiness and softness of the bread. Yes go watch and don't get too excited about it please haha!
A look at the sliced interior...since I ain't uploading any video here haha. Ahh...so loving the well proofed interior! Though the cream cheese filling did weigh down a little but it was so delicious, I regret not adding it in at all! :9 
Of course the bread is delicious on it's own. But with a little more butter and wildflower honey, it gonna taste amazing, yummy! So happy that my first attempt of this beetroot bread turned out successful! Gonna attempt more exciting flavors real soooon! Why? Because I love bread and I love baking it even more!

Have a great day ahead all!

Friday, April 17, 2015

Mango Sticky Rice Cake / Cupcake

This is kinda unintentional. Baking this Mango Sticky rice cake I mean. :P As much as I love my Mango Sticky Rice dessert, I can only eat that much. And considering I made enough to feed 6 people...huh huh. :P Portion baby! Yeah...still need to work on that sometimes. But being the practical me...I ain't gonna throw those delicious coconut glutinous rice away, no siree! And recreating them into cakes / cupcakes is the next best thing. :9
So this recipe is my own creation, one of a kind ....so stay on at your own risk, heh heh. And if you decided to give this a go (thank you very much), you will need to refer to my previous post "Mango Sticky Rice" for some of the steps involve as well. ;) Now let's get on with it shall we?

Recipe for Mango Sticky Rice Cake/Cupcake  
200g glutinous coconut sticky rice (refer to here for recipe)
60ml coconut milk
50ml cold pressed coconut oil
2 large eggs
100ml fresh milk
70g cake flour
1.5 tsp baking powder
80g caster sugar
1/2 tsp salt
1 large ripe mango
1 pack 100g dried sweetened mango slices (optional)
  • Preheat oven to 170C. Line a loaf pan with parchment and grease well. You can also make a smaller loaf and use the remaining batter to make small cupcakes.
  • In a blender container, add in the glutinous sticky rice. If it was from the fridge, steam or microwave it till slight warm for easier blending.

  •  Next you add in the coconut milk and coconut oil.

  •  Give it a quick blend for about 30 seconds. It should look like the mixture below. It is okay if the coconut oil is a little separated from the mixture.
 
  •  Next add in the milk, caster sugar, eggs and salt. Blend for another 1 to 2 minutes.

  •  The mixture should look as follows. Slightly grainy but shouldn't be too thick.
  •  Pour the mixture into a large mixing bowl and sift in the flour and baking powder.
  • Gently stir in with a whisk until the mixture is smooth with no lumps.
  • Scoop the batter into prepared pan and cupcake liners.
  • At this point, you can insert that slice of sweetened dried mango slice into the cupcakes. I love the idea of adding more bite and texture into the cake. ;)
  • Bake the cakes in the preheated oven, 12 minutes for the small cupcakes, 15 for large cupcakes and 30 minutes for small loaf, 45 minutes for large loaf. Use a cake tester or a toothpick to test for doneness. 
  •  Cool on the rack completely in the meantime while you move on to make the mango buttercream.

Recipe for Mango Buttercream

150g vanilla buttercream (you can get the buttercream recipe here
100g fresh mango
50g cream cheese
  • Place all the ingredients in the blender and blend till it is smooth and creamy. Chill in the fridge till slightly firm.
  •  
  • Spoon the mixture into a piping bag and pipe over the cupcakes and loaf. Decorate with fresh mango slices if desired.

 You can of course enjoy the cake on its own, but adding the mango buttercream just makes it more luscious and moist. Who doesn't love some good fruity flavored buttercream on that cupcake?!
 See that creamy goodness? And how can you say no to that...haha!
Check out the texture! Fluffy soft interior with a creamy coconut rice fragrance. Texture has a unique chew and yet soft and creamy after taste. My hubby actually prefer my Black Glutinous Rice Cupcakes, but I prefer this. ;P I guess the only way to find out is to try baking both to find out...yeah go try it. ;)

 I love the idea of incorporating local authentic dessert flavors into cakes and cupcakes. Same same but different different. ;)

 Okay guys, have a good day ahead and a fabulous weekend. Remember to bake something. ;)