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Posts Tagged ‘cheese’

An Egg in my Cheesy Toast

While somedays I want to make something super quick and easy, I wanted to spend a little bit more time and effort today.
3A sunny side up egg in a toast topped with cheddar and mozarella.

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A well seasoned cast iron skillet is crucial. The egg cooked nicely, and did not stick to the surface. I covered the skillet with a lid while cooking to help cook the top of the egg.

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Happy Breakfast, everyone!

 

Macaroni & Cheese

We’re making the classic child pleaser today. The Macaroni and Cheese.

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I made fresh macaroni to make this. All thanks to this handy dandy machine.

renoodle

It makes fresh noodles, and pasta out of flour, water, and if you fancy, some eggs.

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This is how the macaroni looks like. They will all differ in terms of length because they have to each be cut individually.

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Add the boiled fresh macaroni, to some milk, cream and eggs, and homemade macaroni and cheese is ready.

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Much better than the boxed ones.
Here’s the recipe in Indonesian, where I am from.

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Loosely translated:
Ingredients:
Macaroni & Cheese
150 grams Macaroni
2 TBS Butter
4 slices Smoked Beef, diced
50 grams Onion, chopped
100 grams Cheddar Cheese
200 ml Fresh Milk
100ml Cooking Cream
1 TBS Parsley
1/2 TSP Black Pepper

For the tops:
Parmesan and Cheddar
Instructions:

  1. Boil the macaroni as according to package instructions.
  2. Saute onion with butter till fragrant. Add the smoked beef, parsley and black pepper
  3. Add the fresh milk ,the cooking cream, and the cheddar. Stir till the cheddar has fully melted. Turn off the heat, add the boiled macaroni.
  4.  Spoon the macaroni into heatproof bowls. Sprinkle some parmesan and cheddar
  5. Bake in a 170 degrees celcius preheated oven for about 20 minutes, or till the tops have turned a nice golden brown

Sourdough Discard Crackers

May 28, 2013 1 comment

Help. I cant stop eating these!

sourdough crackers 2

It may not look appetizing, but boy, does it keep you munching away!

Made from sourdough discard (I did warn you to be prepared for an avalanche of sourdough recipes ahead), seasoned just with garlic powder, cheddar cheese and salt, these nuggets really keep you coming for more!

sourdough crackers 1

If you had to know, these were the pretty much the only things i ate today.

Yep, I ate them for lunch, and i had them for dinner.

And i still want more!

In fact, i have some baking away in the oven as i am writing this down…. The new batch is flavored differently…. I used the leftover seasonings i had from a packet of instant noodles. So i bet they would taste good!

Sourdough Crackers

1 cup of sourdough discard, unfed

1/2 to 1 cup flour

1/4 cup oil

Seasonings of your choice (I used 1/4 tsp garlic powder)

1/2 cup shredded cheddar cheese

1/4 tsp baking soda

1/4 tsp salt

 

Mix the oil with the sourdough discard.

Add the flour to form a stiff dough

Set aside for 8 hours or overnight.

Preheat oven to 180 degree celcius

Sift the baking soda into salt, the cheddar cheese and your choice of seasoning. Mix well

Knead the baking soda into the dough

Roll it into 1/8 inch thick, and cut into bite sized pieces

Bake for 15 minutes  or till they turn a pretty golden brown.

Scalloped Potatoes, SPAM and Cheese

May 3, 2012 5 comments

I am glad the lazy bug who’s been sprinkling lazy dust all over me took off. I’m not sure how long will his leave of absence be, but he was definitely away this morning as i got myself busy with scalloping potatoes, cubing SPAM and grating Cheese.

Yup, you must have guessed that’s the ingredients I am gonna use for today.

Potatoes, SPAM and Cheese. That sounds like the start of something hearty and filling.

Layers of scalloped potatoes are sprinkled with bits of SPAM & cheese, then drowned in a slightly peppered mixture. Ahh.. Yumms..

That’s carbs, with some protein and definitely some fats.  A comfort meal fitting to feed the cold and the hungry.  Not that i am ever cold in this oven hot-climate of Indonesia, but i am certainly hungry.

I’m not sure if you can cut this dish up and present it nicely. For me, i just used the largest spoon nearby and spooned it out into my mouth, which i learnt is not such a good idea when it’s pipping hot.

So, please take the time to find a stray dish to save your tongue ( I learnt this the hard way…)

And when you are done with your mini heap, you can always go back for more!

🙂

 

Scalloped Potatoes, SPAM and Cheese

Taken from The Pioneer Woman

  • 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Diced
  • 3 cups Diced Ham (*subbed with SPAM)
  • 1-1/2 cup Half-and-half
  • 1-1/2 cup Heavy Cream
  • 1/4 cup Flour
  • Black Pepper To Taste
  • 1 cup Grated Cheddar Cheese
  • 1 cup Grated Monterey Jack Cheese
  • Chopped Parsley (optional)

 

Preparation Instructions

Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you’d like!

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

 

 

 

 

 

Pao de Queijo (Brazilian Cheese Bread)

April 30, 2012 9 comments

 

I haven’t been baking much recently. These couple of weeks, instead of over-zealously waking up at dawn to preheat my oven, i found myself relying more on more on my mini toaster.

I find myself buying  less of fresh baking ingredients.  No more filling up my cart with  butter, flour and eggs. Instead, i just grab a pair of tongs at the bakery section of the supermarket and fill my tray with cinnamon rolls, buns, croissant and even cakes.

I guess i just got lazy…  But it’s just so tempting to lie longer in bed… Not to mention how much more cost efficient it is to power up a mini toaster as opposed to heating up a full sized oven.

I was quite happy in my lull of baking inactivity.  Then a batch of Brazillian Cheese breads from Evan’s blog caught my attention. They sparked me and re-ignited my dormant oven.

Don’t let appearance deceive  you. Because plain looking as they are, these mini buns  are cheesier than my uncle’s jokes  (Don’t worry, he is not reading this).

Although they are called “bread”, i think they are more akin to choux pastry in terms of appearance. They puff up when baked, and form these little balls with webbed interiors.

They are also as chewy as can be. And by this, i don’t mean bread-like chewy. They are more like mochi-chewy.

I baked these up in a mini muffin pan. They came out looking like gorgeous balls of golden brown.

They are bite-sized and i find myself popping one after another in succession! They are as good as snacks as they are for breakfast! or maybe even appetizers!

Ps: I stored them in the refrigerator and popped them into my mini oven to eat two days later, and they are still as good as freshly baked! 🙂

 Brazillian Cheese Bread 

Recipe taken from Evan’s kitchen Ramblings

 

ingredients (makes 24-28 mini cheese buns) :

1/2 cup unsalted butter

1/4 cup water

1/4 cup milk

3/4 tsp table salt or 1 tsp kosher salt

2 cups tapioca flour or gluten-free tapioca starch

2 tsps minced garlic

heaping 2/3 cup grated Parmesan, Romano, or aged Asiago cheese

2 large eggs, lightly beaten
directions :

1. lightly grease a couple of baking sheets or mini muffin pans; or line baking sheets with parchment. put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. while the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.

2. pour the boiling butter mixture over the tapioca flour, beating to combine. beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly.

3. beat the garlic and cheese into the dough till well combined.

4. stick your finger into the dough. if it’s uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don’t want to cook the eggs when you beat them in. if it seems hot but not burning hot, continue with the next step.

5. with the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.

6. drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2″ apart. A level tablespoon cookie scoop works well here. or pour mixture almost to the rim into the muffin tins.

7. bake the rolls for about 20 minutes in a preheated oven of 375F (190C) till they have a freckled appearance (from the browning cheese), and they’re beginning to color a bit. remove them from the oven, and serve hot.

 

 

 

 

 

 

 

Chicken Cordon Bleu

October 24, 2011 10 comments

When i brought this dish out onto the dining table, i got a big “WOW” as a remark.

Clearly, this was a dish to impress. An elaborate dish which should only be attempted by a professional chef with the nimblest hands.

But, what do you know, looks can be deceiving.

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Because i (gasp! yes me!), was able to pull it off pretty effortlessly!

My attempt at this Chicken Cordon Bleu started off with chicken breast meat that has been pre-sliced to 1/4 inch thick. You would want the meat to be somewhat thin to be able to roll the filling inside it.

I seasoned the meat with salt and ground black pepper, and laid a piece of cheese and ham over it.

I then rolled the breast meat to enclose the filling, and used some toothpicks to secure them in place.After which I dipped the rolls in a mixture of egg and milk, and dredged it in some panko flour.

I slid the rolls into hot oil and watched it sizzle. When the panko flour got that gorgeous golden tan, i flipped it and waited for the second side to get the same colour.

Once they are all golden and pretty, i tossed them into a preheated oven. Just to be safe as we don’t really fancy raw chicken.

While the chicken was baking, i also made these maple glazed carrots

Cooked with brown sugar and maple syrup, these carrots are really really sweet and caramel-ey. Adding a pinch of salt to this brought out the flavour even more. This makes eating vegetable that much easier.

Especially if they are served alongside regal looking rolls!

Chicken Cordon Bleu
Adapted from Nibbledish

  • 1-11 ounce or 2-4 oz. log Fresh Goat Cheese, such as Chavrieshopping list (I used sliced cheddar cheese)
  • 4 – 6 oz. Boneless, skinless chicken breast halves
  • 4 ea. Slices Serrano Ham
  • 1 Tbsp. Chopped fresh parsley (I omitted this)
  • 1 Cup All Purpose Flour
  • 3 ea. Eggs
  • 2 Tbsp. Milk
  • 2 Cup Panko or Bread crumbs
  • 2 Cup Vegetable oil
  • Salt and pepper
  • Preheat the oven to 350 degrees F.
  • Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down (I used pre-sliced thin breast meat), being careful not to cut through to the other side. Repeat with the remaining breasts. Wash hands well.
  • Season each pocket with salt and pepper
  • Place a slice of ham in each pocket
  • Cut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts.
  • Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes. (I place ham and cheese on the meat and rolled it up to enclose the filling)
  • Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one.
  • Beat the eggs and water together.
  • Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko or bread crumbs.
  • In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side.
  • Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes.
  • Split each chicken breast in half and serve

Maple Glazed Carrots
Taken from epicurious.com

  • 4 1/2 cups water
  • 4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 3 tablespoons sugar
  • 1 1/2 teaspoons coarse salt

 

  • 6 tablespoons pure maple syrup
  • 3 tablespoons (packed) dark brown sugar

 

  • 2 tablespoons chopped fresh Italian parsley

Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.

Transfer carrots to large bowl. Sprinkle with parsley and serve.

Mini Pizza Bites

August 11, 2011 10 comments

I knew i had to make these the first time i saw it at Annie’s eats.

Mini Pizza Bites.

Mini buns of pizza dough, wrapping around cheese and pepperoni.

Totally handy to eat.

Because they dont drip and droop they way pizzas do,

and because they are bite sized.

They are also not crazily coated with pizza sauce. Which makes them light enough for breakfast.

Hmmm breakfast…

 I am a morning person. Breakfast is totally my favourite meal of the day.

But if for some reason, sauce-less pizza bites for breakfast dont fly with you,

You can totally have pizza dipping sauce at the side (I just warmed ready made pizza sauce).

Either way, they were wonderful. And they are totally making it to my breakfast staple list.

Pizza Bites taken from Annie’s Eats

 

Breakfast!

August 5, 2011 9 comments

I have a new obsession.

It’s called making breakfast.

I dont mind waking up early, just to make breakfast.

I am not good at it though, cause most of the time, it involves cooking.

Take this cheese, ham and egg crepes for instance.

It involved cooking the crepes on the stove top first.

It took several tries, and a few youtube videos, before i somewhat got the hang of it.

Then, we arrange the crepes.

You would want the yolk to sit right smack in the centre.

That’s not easy, because eggs are slimy. They slid all over the place.

But thankfully, these made for breakfast.

In the quiet break of dawn, when the rest of the world is still asleep,

And when there is no one to annoy you.

Or break your focus as you try to flip crepe batter,

or attempt to hold runny egg yolks in place.

Ham, cheese and Egg Crepes from Framed Cooks

Categories: Breakfast Tags: , , , ,

Ham and Cheese Sandwich

August 3, 2011 5 comments

What you are looking at, is an attempt at making hamburger buns.

Go ahead, laugh if you want.

I know i have a long way to go in my shaping skills.

These may not look like hamburger buns, at least they still function as one.

Here it housed a slice of ham and cheese.

I would have totally put on some lettuce,

and maybe tomatoes.

But i didn’t have any of that fancy veggie stuff in my fridge.

I did however, used the leftover egg wash mixture for the buns,

to make scrambled eggs.

 

I hope everyone had a good breakfast.

I know i did!

Asian Sweet Bread Recipe for the Buns.

Asian Buns With Mayo Spam

July 28, 2011 5 comments

Today’s breakfast came in the form of Asian buns

Plaited and folded upon itself into a circle.

Topped with a mixture of

mayonnaise,

 spam,

cheddar

and scallion.

 🙂

Asian bun dough Recipe HERE

 

Pepperoni and Cheese Pizza

May 29, 2011 8 comments

So after days of not turning the knobs of my oven, i decided to crank it up today.

All the way up, at 500 F.

Cranking the oven at such a high temperature is one of the steps to achieving flat, crusty pizza dough.

While some people prefer chewier, thicker dough. I like mine to be on the thin and crispy side.

Not taco shell thin and crispy of course, but just thin enough so that i don’t have to battle the chewy dough with my teeth.

And i read the key to that was to pop the pizza dough in the oven before it had the chance to rise, and the intensified heat of 500F will make sure that the underside of the pizza crisps up.

And as for the filling, i opted the easy way out of using a canned prego spaghetti sauce (How predictable right?). Then i sprinkled some grated mozarella, mixed italian herbs, pepperoni slices, and grated cheddar.

and Voila!

Pepperoni and Cheese Pizza

Taken from Annie’s Eats

Perfect Pizza Crust Recipe

Ingredients:
½ batch of perfect pizza crust

3 TBS canned Prego Spaghetti Sauce

Some dried Italian Herbs

¾ cup shredded mozzarella cheese

A handful of pepperoni

¾ cup shredded cheddar cheese

Directions:
Preheat the oven and a pizza stone to 500° F.  Allow the stone to heat for at least 30 minutes.  In the mean time, cut a round of parchment paper the size of your pizza stone.  (Alternatively, use a pizza peel.)  Sprinkle lightly with cornmeal or semolina flour.

*Note: I dont own a pizza stone, so i just placed a dark cookie sheet at the lowest rack in my oven.

Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust.  Spread the Prego spaghetti sauce in a thin layer evenly over the unbaked crust.  Sprinkle with  Italian herbs, then shredded mozzarella.  Top with pepperoni slices and finally sprinkle with shredded cheddar.  Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone (*dark cookie sheet) and return to the oven.  Bake for 10-12 minutes, or until the cheese is melted and browned.  Slice, serve, and enjoy!

Baguette and Mushroom Crostini

May 24, 2011 12 comments

This is ground breaking.

I think i might have cooked (as opposed to baking) today.

And i think i might have liked it!

In fact, i liked it so much that i am gonna focus on the cooking today, and downplay the fact that the cooking lies over homemade, freshly baked baguettes.

Homemade baguettes. That’s pretty groundbreaking too.

I am always baking Asian breads, so this is a bit out of my area. Literally.

But let’s keep that to another day.

So what was cooking anyways?

Sauteed creamy mushroom, flavoured with cheese and garlic

Sure, it’s nothing impressive. But it’s a mile stone for me (I can barely cook an egg!)

They call this arrangement a “crostini”.

And just as i like these crostinis, i think i am liking cooking too!

Mushroom and Swiss Crostini

Recipe from Tomcat in the Kitchen

Souper Quiche

May 19, 2011 15 comments

I have recently taken up yoga in my attempt to “counter” all the sinful forces that are lurking in my blog here. And in my journey to yoga-dom, i was introduced to the term “yogic power”.

But instead of taking in that word, and listening to what it signifies, i giggled foolishly in class. Geez, I must have came across as a moron, disrespectful of Yoga and its terms. But please,  please forgive me, for that was not at all my intention. You see when i heard the word “yogic power”, my mind wandered to public parks and stealing picnic lunches, a power possessed by YOGI Bear.

Yogic power. Yogi Bear’s power. See the connection?

Seems like everything eventually comes around to food in here.

Predictably, for today’s post, i had picnic lunches in my mind. While sandwiches are probably the most common items, so are pies. But i decided to take on the savoury road on this one.

and made a broccoli and ham quiche.

As mentioned before, i am not much of a cook. I was therefore more than happy to pop open that can of Campbell soup and SPAM for this. Easy Peasy right?

But before you go all judgemental on me, let me redeem myself by telling you that i did make that pie dough, and boiled those broccolis. 🙂

And what came out of this homemade crust and storebought cans of food was indeed a very beautiful union. The custard was able to set up so perfectly. It was silky smooth and was yet firm enough to slice through. It’s almost like the squares of soft, Japanese tofus you see in supermarket, only waaaaay more tastier.

The custard was not only creamy, but it was so full bodied and rich. With Campbell soup, i dont think you can err in terms of taste. They must have spent a gabazillion dollars and years upon years of research perfecting that.  You can be sure to bank in on that.

As for the crust, i have used Martha Stewart’s patee brisee, which almost always produces the flakiest and tenderest of pie crusts. It’s one of my favourite pie crusts recipe to date.   

So between the reliable Martha Stewart pie crust, and the uncontestedly delicious Campbell soup in the custard, this quiche is soupberply good. In fact it is so good that i am thinking of organizing a picnic lunch around it.

For Pate Brisee Recipe, Click HERE

For Filling Recipe:

Taken from Cooks.com

4 eggs
1 can (10 3/4 to 11 oz.) condensed soup
1/2 c. light cream
1 c. shredded cheese
SPAM
1/2 c. Broccoli
1. In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well.

2. Sprinkle cheese, meat and vegetable evenly over pie crust. Pour soup mixture over all. Sprinkle with nutmeg.

3. Bake at 350 degrees F. 50 minutes or until center is set. Let stand 10 minutes before serving. Makes 6 servings.
* Note: I blind baked my pie crust before adding in the custard and baked it a second time.

Chicken and Cheese Buns

May 14, 2011 14 comments

My incompetence in cooking magnifies itself whenever i make savoury buns.

With so many choices for a filling out there, i had to fall back on either frozen sausages or canned Spam.

Just because i didnt know how to grill, sautee, or stir fry for the life of me.

Today’s chicken and cheese buns are not any different. I’ve suckered and used frozen chicken nuggets.
I know… frozen chicken nuggets. How lame can i get?

Well, at least i wrapped some cheese in it,

piped tomato sauce on the surface, and sprinkled some dried herbs over.

And my family will just have to swallow the unfortunate situation and stomach these for now.

Chicken and Cheese Buns

For the Bun recipe, CliCk HERE

Hidden Cheese and Spam Burgers

May 1, 2011 11 comments

Just the usual bread dough, stuffed with cheese and SPAM

And it’s pretty easy too. I just rolled the bread dough into a square, lay the cheese and Spam on the bottom half of the square, fold the top half over the filling, and seal it at the edges. Bake, and

cut them as desired!

It’s like having a hidden Burger!

Almond Brownies With Sliced Cheddar

April 21, 2011 11 comments

Some of you areprobably wrinkling your nose in disgust at the title.

Brownies with cheddar cheese? Really?

If you have noticed, i really like salt in my dessert. They are like my personal fairy dusts, powerful and magical, and at the rate i am sprinkling them, you can call me a seasoned salt sprinkler.

By using cheddar cheese, i was expecting to introduce the same kind of savoury depth into these brownies.

You might need to use your super sight powers to spot the slice of cheese in here. But it’s there, almost at the bottom of the brownies.

Okay, a word of warning, the next picture might gross you out as i had to practically mince the brownies to reveal the cheese.

Whoops, sorry for the carnage.

While putting cheddar into your dessert may sound foreign, it’s very common here in Indonesia. We sprinkle grated cheese on our cakes,and cookies all the time. And the fact is, the combination works, for me at least, or maybe it’s an acquired taste, since i grew up with it.

But do give this a shot! who knows you might like it too!

Almond Brownies with Sliced Cheddar

(Taken from Sedap Magazine)

150 gr Butter

200 gr Dark Chocolate

3 eggs

125 gr sugar

30 gr AP flour

15 gr cocoa powder

50 gr almond flour

1/2 tsp baking powder

3 tsp almond extract

15 gr sliced almonds (to be sprinkled)

1. Heat butter till melted. Add chocolate and stir  till both are melted and  well combined.

2. In another bowl, beat eggs and sugar till they get slightly thick. Add  the egg-sugar mixture to the chocolate mixture and mix well.

3.   Sift AP flour, cocoa powder, ground almonds and baking powder into the chocolate-egg mixture. Add the almond extract and mix till just combined.

4. Pour half of the batter into a pregreased and prelined (with overhang to lift the brownies easily later)8×8 baking tin. Arrange cheese slices over the batter, the pour the remanining batter over the cheese.

5. Bake at 180 degree Celcius (not F) for 25 minutes or till they are well cooked

6. Slice into squares to serve.

Garlic Cheddar Rolls

April 16, 2011 19 comments

This would be one of the very rare moments when I post something savoury.

A crown of cheddar cheese rolls, topped with sliced cheese and dried herbs. Breakfast fit for the kings, or at least the kings dwelling in my house.

These buns are made from my Rotiboy bun recipe. I wanted to have ultra soft rolls which can remain moist and tender overnight without having to be reheated for breakfast the next day. Because Kings don’t do things like re-heating. I dont even think they know how to work the oven.

As you can see, i have retarded shaping skills. They were supposed to be perfect rounds, not irregularly egg shaped.

Here is one of the weird eggs, haphazardly pulled apart from its circle of friends.

And what’s going on underneath that cheesy exterior?

MORE cheese of course. I absolutely loved the cave the cheese made within each bun.

I used a sliced cheese for each bun. I tore each slice into mini pieces and stuff them into the dough. The cheese will melt, coat the walls of the hollow and turn chewy, making it my favourite part of the bun.

While the buns may remain soft and moist for extended periods of time, these buns taste best when they are served warm. The cheese in them would be in its gooey, semi-molten state when warm. Poor kings, if only they knew how to on the oven.

The buns get brushed with garlic butter the minute they get out of the oven. The butter will ensure the skin of these buns to remain flexible and soft, while the garlic will just enhance the delicious aspect of these buns. Cheese, herbs and garlic. Who can go wrong with that?

For the Bread Dough

Adapted from and Indonesian Cookbook Roti Unyil by Chendawati (Please pardon my poor translation)

Ingredients A

700 gr Bread Flour

300 gr AP Flour

250 gr Sugar

5 Egg Yolks

2 Egg Whites

150ml Evaporated Milk

275 Iced Water

20 gr Instant Yeast

10 gr Bread Softener *

50 gr Milk Powder

Ingredients B

75 gr Butter

75 gr Margarine

50 gr Butter Substitute **

10 gr Bacom (Bread emulsifier) *

15 gr salt

*(  U can omit these if you like, but i think they really helped in making the bread that much softer and moister)

** These are butter flavoured margarine.

1. Combine Ingredients A till the dough stops sticking all over the surface and starts getting tacky and elastic.

2. Gradually add ingredients B and knead till the dough gets so elastic, you are able to stretch it into a thin membrane.

3. Gather the dough into a ball, and leave it covered for its first proofing for about 30 mins.

4. Punch down the dough, and scale the dough into balls weighing 30 grams each. Let them rest for 15 minutes, covered.

5. Roll the dough, fill with sliced cheese, seal, and shape it into rounds.

6. Let it proof for a second time till it doubles in size (60 minutes).

7. Brush the surfaces with some evaporated milk, and put a square slice of cheese over it. Sprinkle with dried herbs.

8. Bake at 160 degree CELCIUS or till cooked. The surface will turn a gorgeous shade of golden brown  (about 20 mins).

9. Pull bread from the oven and brush some melted garlic butter over it.

10. Store in airtight containers.

This post has been submitted to Aspiring Baker #6: Say Cheese, hosted by Jean of needmorenoms. Thanks for hosting Jean!

Have a SPAMming Good time!

March 12, 2011 8 comments

Its the weekend again! which means i get to muck around in the kitchen the whole day without the usual weekday morning rush. Translated, that means i get to spend some precious time with yeast and play some dough.

 

I have decided to go on savoury for this one, since all of us know that there is enough dessert items in this blog to last us a couple of lifetimes. So i settled on this bacon and cheese bread from Happy Home Baking – A loaf bread studded with bacon bits on topped with shredded cheese.

I’ve made a few changes though, making do with whatever i had in my pantry. I subbed bacon for canned luncheon meat (or better known as SPAM), mozarella cheese for cheddar, and added my own dried herbs to the party.

So i kneaded the dough and waited for the first rise, and kneaded, and waited some more for the second rise, (now you see why i need the weekend?) before i was able to pop them into the oven.

I was really surprised by how much further the dough grew in the oven. What went in as an average heighted loaf, promised a much taller outcome. A good payoff, to put it in financial terms.

The only drawback i had on this was the kink at the sides of the bread. Instead of a square loaf, my loaf had a waist, which i suspect was due to me taking out the bread too soon.

Nevertheless, i am still pleased at how cottony soft and moist this bread turned out. It’s a good contrast the to slightly crusted cheese on top. Needless to say, between the cheese and luncheon meat, this bread is good enough to be eaten on its own.

So go SPAM!

Bacon & Cheese Bread

(Taken from Happy Home Baking)
Ingredients

A:
3 slices of bacon; finely chopped
1/2 tsp black pepper

B:
250g bread flour
15g caster sugar
1/2 tsp salt
1 tsp instant yeast
150ml water, lukewarm
20g unsalted butter

C:
40g grated mozzarella cheese
1/8 tsp black pepper
some dried parsley

Method:

  1. Pan-fry finely chopped bacon over low heat, until brown and crisp. Drain off any excess oil and mix in the black pepper. Set aside to cool.
  2. Place all ingredients B, except the butter, in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now), add in the 20g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
  3. Add in the bacon and black pepper mixture and let the machine run for another 1~2 mins until the bacon mixture is incorporated into the dough.
  4. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl, cover bowl with cling wrap and let dough rise till double in volume for about 80 ~ 90 mins.
  5. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Shape into a round dough and cover with cling wrap, let the dough rest for 15mins.
  6. Flatten and roll out the dough into a rectangular shape (20cm by 15cm). Roll up swiss roll style and pinch the seam in place. Place dough in a loaf pan (size, 7.5″x4″x4″, lined with parchment paper, both bottom and sides), seam-side down. Cover with cling wrap and let dough proof for 50~60mins or until the dough reaches about 90% of the height of the pan.
  7. Sprinkle top with grated cheese, black pepper and some dried parsley.
  8. Bake at preheated oven at 190 degC for about 30mins until the bread is golden brown all over. Cover the top with a sheet of aluminum foil if the surface browns too quickly.
  9. Remove from oven and unmold immediately. Let cool completely before slicing.
  10. Recipe adapted from 孟老师的100道面包

 

Oh my, aren’t u a Cheesy Mess.

August 31, 2010 Leave a comment

Okay, i think i might have gone overboard with the cheese. But no one is complaining.

The recipe called for a scant 40 gram of mozarella cheese. But i just had to do it my way and forcefully piled whatever amounts that would cling to the surface of the bread.

Oh, did i mention that it’s a loaf bread hidden underneath all that crusted golden brown goodness?

Yeah, just a regular sandwich loaf, topped with crazy amounts of cheese and baked to a golden brown perfection.

Sounds simple enough?

Sponge Cake with Fermented Cassava

August 5, 2010 Leave a comment

This is not your average sponge cake.. No sire, this cake has a lil extra ingredient, the fermented cassava, or better known as “tape”.

Tape is commonly served as a dessert here in Indonesia. It  is characterised by a unique distinctive sweet – sour taste, and a slight alcoholic aroma. To me, it tastes like something that has gone rather rancid.

Fortunately, the peeps in my office are so exposed to the tape that they took no second thought sinking their teeth into the cake. And fortunately, the tape didn’t impart too much of it’s flavour into the cake. In fact, it was so mild that it was almost missable. 😉

I guess the point of using the tape is to keep the cake moist and soft. Just like bananas in a banana cake. The further along the ripening process in the fruit, or in this case, the tuber (is cassava even a tuber?) the better it is for the cake.