So here I am, dusting my old blog and making an entry… There really isn’t any excuse for not posting apart from laziness. While i have been cooking and baking up a storm over the past couple of months, I haven’t been posting them up in here.
Nevertheless, it’s 10.38 pm on a Good Friday evening. I didn’t want to miss posting a “Hot Cross Buns” recipe. Because as we all know Hot Cross Buns are made to celebrate Good Friday. And i didn’t want to wait till Good Friday 2015 to post this up!
These buns were made using sourdough starter which i’ve been growing in my kitchen for the past couple of months (more on that on a later post). They were studded with raisins and are refined sugar free with the use of coconut sugar.
“Why the sudden health kick???”, u ask… Well, it’s because these buns were made with my toddler’s health in mind. And you know how paranoid mothers can get… Plus, they are all not that bad for you!
So here’s wishing everyone a Good Friday!
Sourdough Hot Cross Buns
250 gram bread flour
120 gram sourdough starter
50 gram coconut sugar
5 gram salt
1 egg yolk
35 grams butter
50 ml water
100 grams raisins
For the crosses, i just made a paste out of water and flour.
1. Mix the flour, sugar, salt and sourdough starter into a bowl. Make a well in the center, add in the egg yolk, water and milk. Pour the dough onto a kneading table, add the butter and start kneading away till the dough turns elastic and is able to be stretched to thin membrane without tearing. Add the raisins and knead till they are well distributed around the dough
2. Round the dough into a ball and leave it at room temperature, covered, till it doubles in size (about 2 hours, on a hot climate like mine).
3. Gently deflate the dough and cut the dough into balls each weighing 50 grams. Place them on your baking sheet and set aside till it doubles in size again. (about 2 hours)
4. Make a paste with flour and enough water. Pipe crosses across each bun
5. Preheat oven to 200 degree celcius. Bake for about 10-15 minutes till the bread turns a nice golden brown.
I’ve never really known how to spell “cinnamon”. I always get confused with double ‘N’s or double ‘M’s, or double both.
What i always do is, i type them in and try the different combinations till the red wriggly line, which signify a spelling error is gone. That’s on good days. Sometimes, i don’t even bother. Who cares if i spell “cinammon” wrong? I am pretty sure everyone still knows i am referring to that bark of a spice.
Nevertheless, here’s a cinnamon (Ha! I got it right @ first try) French Toast with Red Berry Sauce. I decided to make this because :
1. I’ve just made a loaf of sandwich bread, which means i could cut them up as thick as desired.
2. I’ve got spare berries lurking about in the fridge
The selected star for the month of July is Curtis Stone. I know him from watching snippets of “take home chef” whereby he surprises his guests going into their homes and cooking for them.
So, here’s your “berry” delicious toast Curtis. Enjoy the month of July where everyone will be flocking to your site to join the event. 😉
Red Berry Sauce
1 6-ounce/170g package fresh blueberries
1 6-ounce/170g package fresh raspberries
1 4.4-ounce/125g package fresh blackberries
3/4 cup/180ml sugar
6 large eggs
4 1/2-inch-thick slices brioche bread, halved diagonally
3 tablespoons butter
1/4 cup sugar
2 teaspoons ground cinnamon
1/3 cup crème fraîche
Assorted fresh berries
- To prepare the red berry sauce: Combine all the berries and sugar in a blender and puree until smooth.
- Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan.
- Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently.
- Remove from the heat and keep warm while preparing the French toast.
- To prepare the French toast: Using a fork, beat the eggs in a 13×9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.
- Melt the butter on a heavy large griddle pan over medium heat.
- Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through.
- Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
- Divide the French toast among 4 serving plates.
- Top with a dollop of crème fraîche. Spoon the berry puree over the French toast.
- Scatter the fresh berries over and serve immediately.
After all the sourdough recipes you had to put up with, I am glad to say that the sourdough adventure is almost coming to an end.
You see, my previous recipes were all recipes that didn’t require the lifting powers of the yeast thriving in the sourdough starter. Items such as brownies, muffins, pancakes, waffles all had either baking powder or baking soda in them that did the lifting. The sourdough starter was superfluous at the very best. It’s just there to add flavour, or as a means to use up all the sourdough discard that came with each sourdough feeding.
Last night however, i put my sourdough starter to its ultimate test. I baked a bread with it.
Unlike instant yeast which probably takes two hours to proof, i had to let it sit for about three hours for its first proofing, and another 5 hours for its final proofing.
Nevertheless, I am pretty happy with the result. The bread came out sufficiently soft with that sour twang that trademark sour twang that comes with sourdough bread! I can’t believe i just baked a bread with yeast that i grew in my own kitchen!
Sourdough Sandwich Bread
Slightly modified from “Rahasia Membuat Roti Sehat & Lezat Ragi Alami” by Sangjin Ko
375 grams Bread Flour
180 grams sourdough starter
7 grams salt
37 grams sugar
165 grams water
30 ml milk
45 grams butter
In a bowl, mix the flour, salt, sugar and sourdough starter. Make a hole in the middle and pour the water and milk into it. Mix well. Transfer the batter onto a table top that has been dusted with flour. Add the butter, and knead till is elastic and stops being sticky.
Shape the dough into a bowl. Cover and let to proof at room temperature till it doubles in size (3 hours).
Punch the dough down to let out excess air. Divide dough into 2. Cover with plastic and let rest for another 30 minutes.
Grease you S\sandwich tin with butter. Preheat oven to 200 degree celcius.
Take one of the dough, flatten it and roll it up like a swill roll. Place the dough onto the sandwich tin.
Let the dough proof for another 2 hours (i left mine to proof for 5 hours).
Bake the dough at 180 degree clecius, for about 30 minutes till the tops get crusty and golden brown.
Lots of cakes out there claim to be sugar free.
But they are laden with synthetic sugar.
I’ve seen cakes that claim to be refined sugar free.
But they are laden with a whole party of unrefined sugar.
This cake however is wholly Sugar Free.
It relies wholly on bananas and raisins to its sweetness.
Perfect for my 10 month old baby Crusta.
Yup, she is still not allowed sugar. Refined, or not refined.
My poor baby.
So till you hit your 12 month mark,
and are finally allowed a moderate amount of sugar
here is something to tide you over.
Sugar Free Banana Bread with Raisins
Makes 2 large muffins
20 grams organic raisins, chopped
40 grams boiling water
40 grams whole wheat flour
12 grams All purpose flour
1/4 tsp organic/natural baking powder
28 grams olive oil
125 grams (about 1) banana
1 egg yolk
Pour the boiling water onto the chopped raisins, set aside for half hour
preheat oven to 180 degree celcius, Grease and line the muffin tins.
Sift whole wheat, all purpose flour with the baking powder.
Drain the raisins, reserving the liquid.
Put the olive oil, banana and 12 grams of the steeped raisin water in a food processor. Process till smooth.
Pour the processed banana mixture onto the flour mixture and mix till well combined.
Add the chopped raisins and pour the batter onto awaiting muffin tins.
Using yesterday’s swirled sweet potato sandwich bread, i made this bread pudding, with brown sugar crumbles.
It’s a recipe re-visited, from HERE
Happy Friday everybuddy!
Some of you are probably sick of the babyfood posts that i’ve been putting up lately.
Today, I shall suspend baby-related activities and return to regular Crustabake-y kinda post.
“Back to basics” as everyone would say.
Basics, in Crustabakes, would probably be baked goods.
While still on a “healthy” strike,
I bring you this Purple potatoes sandwich swirled bread.
No, its not gluten free, and yes, there is sugar involved in making this.
But it’s low gluten, due to the potatoes.
And no artificial coloring was used to get this beautiful hue.
It’s all natural from the pureed purple sweet potatoes.
Purrty ain’t it?
Sweet Potato Loaf
(adapted and modified from Jess of J3ss Kitch3n)
Starter Dough Ingredients
200g bread flour
1/2 tsp instant yeast
130g cooked purple sweet potato (mashed)
- Combine bread flour, instant yeast and mashed sweet potato in a mixing bowl, add in sufficient water to form a soft pliable dough, cover with cling wrap or a wet cloth and prove for 1hr or until double in size.
Main Dough Ingredients
All of Starter Dough
30g bread flour
50g all purpose flour
65g cooked purple sweet potato (mashed)
40g olive oil
- Combine all of the Main Dough Ingredients in your bread maker machine or stand mixer and knead till the window pane stage, cover with cling wrap or wet cloth and prove for 1hr or until double in size.
- Punch out the air from the proofed dough and divide the dough into 2 equal parts, cover and rest the doughs for 15mins.
- Punch out the air from the rested doughs and shape into rounds, place into bread tin and prove for 1hr.
- Bake in preheated oven of 170C for 38mins or till golden brown, remove bread from tin immediately once done and cool completely on a cooling rack before slicing.