Guess I was really very slow in catching up on the latest trend…. Saw on Instagram & Jap books at Kino that there is a thing called – Food style blogging …
Tada! My first attempt. It’s not perfect, I know.
Natural light at my living room, on my IKEA square table. Was having a super late Sunday brunch and decided , why not just take a snapshot and see how it turns out. The effect is still Ok (for my standard anyway)
What I cook in this photo: The omelettes ~
Total eggs = 5 whites 3 yolks
Milk (half a small pkt of Hokkaido milk)
1/2 tsp salt
Mix all up. Cook in three batches for omelette style. Once pour in, start stirring from the center, then you stop and let the eggs form a pancake like then start fold-in. Once you fold in, flip and another 10-20 seconds , dish up.
Undercook your eggs will ensure it will be fluffy and soft inside. When you dish up your egg omelette, it will “continue to cook” with the remaining heat so it’s ok to undercook it.
Bought a jar of Toraya Cafe Red Bean Paste and it’s really smooth! Not so sweet. Perfect to go with my bread – just like anpan bread. Yummy!
So much stuff has been happening in 2017. The last time i blog was my data went burst. After that, I monitored my data and didn’t blog anymore. Well, that doesn’t mean i didn’t bake anything…
I did, but I was too busy to upload photos.
So, what happened in 2017?
I moved house – yup, literally my entire stuff moved out from my parents place to a new place. Imagine, this, all my cookbooks, baking books, cross-stitch books, beading books, romance story books, bake pans, bowls, baking instruments, 1 oven, 2 kenwood machines, clothes, shoes… the list goes on.. By the time I move out, unpack, it’s 2018. Haha
I got married – yeah, it comes with the house entitlement.
Well, I hope I can blog more and perhaps now, I can share some recipes on this blog in the near future. Nevertheless, doubt anyone reads on my blog but just to say something since it is always in the beginning of each year that I have a new resolution for myself – to blog more. Let’s see how long can I last again in 2018.
After last month’s data burst, I’ve to keep monitoring my data usage and only uploads when there is wifi. 😓
Did two attempts using my Pano breadmaker to do a Ham & Cheese Loaf and my 2nd attempt looks much better. Still need improvement but it looks and taste ok.
Using the P104 model ~ this is the basic model, mode 8 for pineapple bread, the breadmaker allows you only about 10mins of window time to divide to 12 pcs, roll flat, roll up the ham and put them all back into the tin. Not forgetting taking the blade out and clean out any reside dough and flour bits to ensure to load looks “clean” when you take it out.
Honestly, that’s not enough time!
It automatically starts back to rise the bread even if you haven’t put all the dough back inside and you cannot press stop. Talk about being stress…
Armed with 1st attempt experience, I decided to attempt 2nd time tonight ana voila! The ham and cheese looks much more evenly spread.
2nd attempt, I am much prepared.
Anyway, instruction guide and recipe from Panasonic breadmaker recipe book. 😜
Mix A together until the coffee powder are dissolved in the hot water. Leave to cool and fridge at least 2 hrs before you start your bread making. Basically, as the mixture turns as cold as the milk – you are start your bread making.
Place your bread tin ( don’t forget to insert the blade! ) on the weighing scale, click TARE function to set back to 0. Add in sequence : FLOUR , SALT(dig a hole and pour salt & buried ), HONEY, BUTTER.
Add the coffee liquid in circular motion around the tin. Final weight should be around 500+++g.
Put the tin into the breadmaker, press Method 3 for soft bread. It will take 4hrs 20mins. You will see the the time it is done on the screen when you press the Method No. I chose Light Crust and No additional items added. Press Start!
Cover and open the lid that holds the yeast compartment, add 1tsp instant yeast. Cover lid and wait for the final beep time.
Instant yeast, coffee liquid and milk ( coffee mixture) & butter are all straight from the fridge. No thawing is required.
Verdict : Bread is super soft since we chose 4hr plus to let the bread rise. Coffee is only a tint of presence. Likely not enough coffee. However, it still tastes good. Will add more instant coffee next round.
I am using Panasonic SD-P104. There is an updated model stated in Panasonic Singapore which allows you to bake a 500g or 700g loaf choice. Else, I think this breadmaker is good enough. Watch out for sales to get this older model especially at Isetan Private Sale. It is slightly less than S$300 during special sale time.
Reason why I choose Panasonic ( not sponsored!) because all are added straight from the fridge. No thawing is required. Simple! Commercial reasons e.g yeast compartment is seperated and only added at the correct timing, nah…. As long as you don’t mix salt and yeast at the same place, still ok. But most other brands doesn’t allow you to use milk/ water/ butter straight from the fridge and into the breadmaker. This is the most simple, no brainer to use.
Other liquids eg soya milk ( will be slightly shorter bread but still yummy) , Yakult/Vitagen ( a bit sourish ) , milk powder & cold water ( original recipe book) can be used. All straight from fridge. I don’t have ice water in fridge at all times so milk or soya milk is the best with added flavor. Always choose reduced sugar for flavored liquids.
What shall we bake ? A Bake A Week ~ WK16 ~ Banana Cake | Richard Goh’s Method.
Last week, Wk15, I baked a banana cake BUT because I ran out of bananas, only had 200g and no banana paste, accidentally measured the flour with 1 tsp salt and 1/2 tsp baking soda instead of half of it, I decided to still go ahead with the full recipe. ALAS! There wasn’t much banana smell. I added much vanilla paste and extract, hoping to compensate it. Just wasn’t the same.
It looks good, taste fluffy. Just not buttery , not banana banana smells and taste. Sigh. Since I am going to do again this week, decided not to post first.
Bought 6 bananas on Monday to make the cake.
Today, my bananas went too ripe. Decided today is the day to make it!
This time, I had enough bananas and bought banana paste from Sunlik. The result is super banana fragrant smell! Cooling now. Tomorrow, I will cut and post the photos on my Instagram and Twitter. Follow me in my experiental journey in photos 😝
Original recipe from Richard Goh who teaches in CC. Post here for my reference because it’s not easy to use the hand folding in technique. Not spatual nor hand whisk. For about S$80-90 8 lessons, that’s only 10bucks per lesson to learn 2 recipes and bring 2 huge slices of cakes, I urge you to learn from Richard Goh who teaches in various community centers in Singapore. He also teaches decorating classes which learns the cutting the shapes techniques.
My version on Richard Goh’s Banana Cake
400g bananas mashed
1 tsp banana paste ( from the fridge @ Sun Lik)
1 tsp Vanilla extract
5 eggs ( 60-63g with shell)
200g caster sugar
300g cake/top flour (prima)
1/2 tsp baking soda
1 tsp baking powder (double action from PH)
200g butter ( I used salted, if unsalted is used, add a pinch of salt) ~ melted over a bowl of hot water ~ golden churn brand
Preheat oven 160 degree C, top bottom heat.
Grease 9″square aluminum tin, line with baking paper- bottom and sides.
(A)Put items 1-3 in a bowl, mash and mix up.
Put items 4 &5 with A into the electric mixing bowl, high speed, whisk attachment, whisk 10-11 mins or until it becomes very thick. It should have a thick consistency and drips slowly down from the whisk. Handheld beater will be slightly longer. I took 12-13 mins, maybe due to my bananas were slightly more than 400g.
Sift twice items 6-8 , make sure melted butter is warm to touch ( on the bowl).
Using hand folding technique, pour 3x sifted flour mixture into the beaten batter. After pouring the last flour mixture, pour the warm melted butter all in , and hand folding quickly till batter is shiny, no flour traces. Here, the batter will deflated to about 2/3 size. Becareful not to OVERFOLD!
Pour into the prepared tin. The last remaining batter at the bottom, if oily, DO NOT POUR in the tin. Waste it. Else the center will sink slightly and oily. Bake @ 160 degree C for 40-50mins.
Note: My cake took about 60mins. After 30mins in the baking, I reduce to 150 degree C. At 50mins, I use the black tray to shield on top of cake as the cake gets darker and darker on top. Press lightly on cake and if bounce back and the sides leave the tin, it’s ready!
Invert to cooling rack, peel off the paper and cover back the cake with that paper and continue to cool. This allows the cake to cool and still stays moist. Remember, don’t use fan to cool your cake, else your cake will be drier.