Soft & cheesy

It’s summertime  and happy days are here again. This is the best time to have fun in the beach . Time to go out, play outdoors and do everything that can be done under the sun.  Yes, I’ve been away from the house this past weeks so I did not have the chance to bake or cook something to share  here.  I just want to enjoy the sunny days as it won’t last. But yesterday was not a good day so I decided to try this recipe that I have been eyeing for a while now.  This kind of  bread reminds me back home and bring back some memories during my younger years. I used to buy this kind of bread in our local bakery. We call it cheese bread. I can recall the creaminess of the cheese inside the bread and that’s one I wanted to achieve in making this Cheese Rolls and it didn’t fail me. I am very happy as the bread came out soft,creamy and cheesy. cheese rolls

 

INGREDIENTS:

1 tablespoon yeast
1 tablespoon sugar
1/3 cup lukewarm water

For the dough
2 eggs
4 egg yolks
1/3 cup water
1/2 cup melted butter
4 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup powdered milk
1 teaspoon salt

softened butter for greasing and spreading
500 grams Cheddar cheese, sliced into 40 sticks
sugar for sprinkling

 

PROCEDURE:

1  In a small bowl, combine yeast, sugar, and lukewarm water. Let stand for 5 minutes to let bubbles form on top.

2  In a large bowl, mix together eggs, yolks, water, and butter. Pour in the yeast mixture and mix.

3  In another large bowl, mix together flour, sugar, powdered milk, and salt. Pour in the liquid mixture; mix. (Dough will be quite sticky.)

4  Grease your work area with butter. Knead the dough until smooth. (To check for the right consistency, dough should be easily stretched into a thin film without breaking.)

 Form dough into a ball and place in a greased bowl; cover with plastic wrap. Let dough rise at room temperature until it doubles in size, about 1 1/2 to 2 hours.

 Remove plastic and punch down dough to release air.

 Form dough into a log and divide equally into 40 (50-gram) pieces.

 Using a rolling pin, flatten each piece; spread with softened butter.

9  Place a cheese stick in the center of each piece; roll. Pinch ends to seal.

10  Arrange rolls on a greased baking sheet and proof until they double in size. Bake at 325ºF for 15 minutes.

11  Brush cheese rolls with butter and sprinkle with sugar.

 

Time- and energy-saving tip  Make it effortless! In Step 4, you can also use an electric mixer with the dough hook attachment to mix and knead the dough. To get a darker crust, brush top with milk before baking.

Recipe from Yummy.ph

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Cravings

It’s been raining for a week even though it’s summertime here already. I suddenly miss Philippines 😦  and the food that I love eating there  during rainy days like   mami(noodle soup) and pair it with siopao (steamed buns) .  I really want to cook mami but I don’t have available noodles so I ended up making some steamed buns. For the filling I just used roasted chicken leftover that my husband bought from the shop. I just flaked the chicken and  cooked it  in adobo style.

steamed buns(siopao)

steamed buns(siopao)

For the yeast dough recipe, here is  the link Jun-Blog.

1 1/2 tsp instant dry yeast
3/4 cup lukewarm water
2 Tbsp canola oil
2 Tbsp sugar
2 tsp baking powder
3 cups (12 1/2 ounces) flour

Put the yeast in a small bowl, add the water and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.

Combine sugar, baking powder and flour in a large bowl. Make a well in the center and pour in the yeast mixture.  Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour.  Keep stirring as a ragged but soft dough forms. Then use your fingers to gather and pat the dough together into a ball. Transfer to a clean work surface and knead for about 5 minutes.  You should not need additional flour if the dough was properly made.  Keep kneading until the dough is smooth and slightly elastic.Press your finger into the dough and it should spring back with a slight indentation remaining.

Place the dough in a large bowl that has been lightly oiled. Cover with plastic wrap and put it in a warm, draft-free place to rise such as an oven and let it sit for around 45 minutes until the dough has nearly doubled.  You can refrigerate the dough if you do not need it right away but make sure that it is covered well with a plastic wrap.

Lightly dust your clean work surface with flour.  Cut the dough in half and roll into a foot-long log.  Cut the log into eight pieces.

Roll each piece into a ball and flatten each piece gently into a small disc using your palm. Using a small rolling pin (either a 1-inch wooden dowel or the end of a wooden spoon like what I used, would do) roll the edges and only the edges. There should be a small bulge at the center of the dough, which the Chinese calls the belly.Place a generous tablespoon of your  filling in the center of the dough, right on the belly. Wrap the filling by pressing and pulling the edges of the dough.Gather and pull the edges up and twist the top to fully cover the filling.

Cut 2-inch square wax paper sheets and use these to line the bottom of each bun before steaming them. Steam up to 4 buns in an 8-inch steamer. Make sure that there’s around a 1 to 2-inch space in between buns inside the steamer.

Boil water in your wok or a large pan and place the steamers with the buns in your wok or pan. Steam for around 15 minutes. Make sure that the water does not come in contact with the buns.Remove the lid before you turn off the heat to avoid condensed water from dripping back to the buns. Continue steaming the rest of the batch.

siopao

siopao

Cinnamon Rolls

My husband wants some bread to pair with his cup of coffee so even if I am not a big fan of cinnamon I still want to give it a try.  I don’t like the smell of cinnamon but I am sure that it taste heaven. Making bread is tedious and time consuming so it really requires a lot of patience.  I chose Aileen S Cinnamon Rolls recipe. As she said ” Be patient—you’ll need to let the dough rise, roll it, let it rise again…but it will all be worth it. As soon as they come out of the oven, a sweet, buttery cinnamon scent will fill your kitchen.” The bread came out soft and delicious.These cinnamon rolls are truly heavenly!

cinnamon rolls

cinnamon rolls

cinnamo

cinnamon rolls

 

Makes 12 rolls
Prep Time 
45 minutes (excluding proofing time)
Baking Time 12 to 15 minutes

For the dough
1 (1/4-ounce) package dry yeast
1 cup warm milk
1/3 cup sugar
1/2 cup butter
2 eggs
4 cups bread flour
1 teaspoon salt

For the filling
1 cup brown sugar
3 tablespoons cinnamon
1/2 cup butter, cubed and softened

For the glaze
1/2 cup butter, cubed and softened
1/3 cup cream cheese, cubed and softened
1 cup confectioners’ sugar
1 teaspoon vanilla

1  In the bowl of an electric mixer fitted with the dough hook, dissolve yeast in warm milk. Leave for 5 minutes.

2  Add sugar, butter, and eggs. Run the mixer on low speed to stir the mixture.

 Gradually add bread flour and salt, and knead until mixture forms a smooth, elastic dough, about 20 to 30 minutes.

4  Place dough in a greased bowl. Cover with a damp towel and leave in a warm place. Allow dough to rise until double in size; about 1 hour.

 Punch dough then transfer to a work surface. Roll dough into a rectangle (24-inch- long, 16-inch-wide, about 1/4-inch-thick).

6  Make the filling: Combine brown sugar and cinnamon in a bowl and mix well.

7  Using a spatula, spread softened butter evenly over the dough then sprinkle the surface with the cinnamon-sugar filling.

8  Roll dough tightly into a log. With the seam side down, cut the dough into 2-inch slices. Place on a greased baking pan, 2 inches apart. Allow dough to rise until double in size, about 30 minutes.

9  Bake the rolls in an oven preheated to 375ºF for about 12 to 15 minutes or until golden. Place on a wire rack to cool slightly.

10  Make the glaze: Cream butter and cream cheese together. Gradually add confectioners’ sugar then add vanilla.

11  Spread some icing over the rolls and serve warm.

Glazing tip: Allow the rolls to cool a bit before spreading the tops with the yummy cream cheese glaze.

Make-ahead tip:  
These rolls are freezer-friendly! Just pop them in the toaster oven when ready to eat.

failed egg pie

It’s been years I have not eaten an egg pie. I just missed it and I am craving for it badly:( .Egg pie was on my wishlist to make for a long time too so the other day I decided to bake it anyway. Sad to say it was not successful 😦 I don’t know what went wrong but my pie was too watery. I bake it  for an hour or more and chilled for 3 hours but it didn’t firm up 😦 I don’t know. But I suspect my oven temperature is not right maybe. But nevertheless I will still post my failed egg pie. The egg pie turned out delicious.:)

egg pie

egg pie

Ingredients:
Crust:
Filling:
  • 1 -12oz. can evaporated milk
  • 3 pcs. eggs
  • 1 pc. egg, white and yolk separated
  • 1 tsp vanilla extract
  • 1 tsp fresh kalamansi or lemon juice
  • 1 cup sugar

. In a mixing bowl, combine flour, sugar,baking powder and salt. Mix well. Add butter and mix thoroughly with other ingredients using a pastry mixer.

Gradually add the cold water to the mixture. Continue mixing until all the ingredients are well combined.

Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.

On a clean flat surface sprinkled with flour, flatten the dough using a rolling pin into about ½centimeter thick and wide enough to cover a 9″ pie pan/dish

Arrange and press the flattened dough on the baking pan or pie dish. Use kitchen shears to trim the dough to about a half-inch overhang. Save the scraps. You can use those to bulk up thin areas of the crust when you’re fluting the edges.

Crimp the edges either with a fork or by pinching around the edge with your fingers. I did the latter.Keep the dough in the refrigerator while making the filling.

For the filling:
1. Heat the evaporated milk in the microwave oven for 1 minute.
2. In a large mixing bowl, combine and whisk the 3 eggs and the separated egg yolk.
3. Gradually add the sugar while whisking. Add the vanilla extract and lemon juice, and  continue whisking until all ingredients are well combined.
4. Add the milk and mix well with other ingredients.
5. Using an electric mixer, beat the egg white until it forms soft peaks.
6. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown colour after baking.) 
Baking the Pie:
1. Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
2. Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
3. Remove the egg pie from oven and allow to cool down.

I was torn between Pinay In Texas Cooking Corner and Our Awesome Planet  recipe. I don’t know which one to follow so I ended up using  the goldilocks pie crust recipe and pinaycookingcorner for the filling recipe:) 

I miss Pandesal

I just miss the pandesal I used to buy on our local bakery store in my country Philippines. It is usually eaten with coffee in the morning.It is also the most popular bread among Filipinos.  So I then search for a good recipe , but of course there are loads of it so it’s up to you which one you will choose. I then manage to pick one whom I think might meet my expectations. I wanted my  pandesal to be soft, crusty and of course tasty and  this recipe didn’t fail me 🙂 from Panlasang Pinoy.

pandesal

Ingredients

Note: I did not use bread flour as I can’t find one  instead I use  four cups of all purpose flour, still  it turned out right.

Cooking Procedure

  1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved
  2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  4. In a flat surface, knead the dough until the texture becomes fine.
  5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  7. Roll each part until it forms a cylindrical shape
  8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on)
  10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes
  12. Put the tray with dough in the oven and bake for 15 minutes
  13. Turn off the oven and remove the freshly baked pandesal.
  14. Serve hot. Share and enjoy!