I love the golden hue of this pumpkin loaf. The texture is so soft and it is so fragrant that you can eat it on its own.
I have just bought two loaf tins and you will see me baking more bread here.
Ingredients
Water Roux
2 teaspoon bread flour
5gm sugar
30g milk
15g of an egg
Bread Dough
(A)
above water roux starter
100g pumpkin puree
50ml water
250g bread flour
1 teaspoon yeast
30g sugar
1/2 teaspoon salt
(B)
20g margarine/butter
Method
Water Roux
Put the bread flour and sugar inside a pot. Pour in the milk and egg mixture slowly and whisk to combine till lump free. Cook over low medium heat till thick, about 2-3 minutes.
Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Keep in fridge at least 1 hour before used.
Bread Dough
Add in all ingredients (a) into kneading bowl. Knead till form dough.
Add in margarine and knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes
Transfer to working surface. Slightly knead to remove air bubble. Shape into ball and rest for 10 minutes
Flatten the ball into rectangle and roll it up like a swiss roll( I added pumpkin seeds)
Place the dough inside a greased mould and rest for 45 minutes.
'On coming to the house, they saw the child with his mother Mary, and they bowed and worshiped him. Then they opened their treasures and presented him with gifts of gold, frankincense and myrrh' Matthew 2:11
'The wall was made of jasper, and the city of pure gold, as pure as glass' Revelation 21:18
Finally, I get to bake this carrot cake. It was on my To Do List for a long time. I have borrowed Joanne Chang's Flour from the library and picked this recipe to try simply because it is a cake I'm familiar with and I am always on the lookout for the moistest crumb and not-too-sweet cream cheese frosting carrot cakes.
I have also planned to bake this cake and decorate with piped rose cream cheese frosting as a wedding anniversary gift to a couple. They have kindly invited me to lunch with their family. I thought this would be a perfect gift for them but I was late in telling them my intention, their daughter had already ordered a cake to celebrate their anniversary. Well, since I have bought the ingredients, I decided to bake this cake and shared with the church staff.
This cake is the best carrot cake I ever made. Light and moist with a slight hint of spice, and a not too sweet cream cheese frosting
Ingredients(makes one 8 in 2 layer cake or 12 cupcakes)
2 eggs
220gm packed light brown sugar
150gm canola oil
3 tablespoons nonfat buttermilk
1/2 teaspoon vanilla extract
160gms unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
260gms tightly packed shredded carrots
80gms raisins
50gms walnuts, toasted and chopped
Cream Cheese Frosting
340gms cream cheese, left at room temperature
114gms unsalted butter, at room temperature
230gms confectioner's sugar
Method
Position a rack in the center of the oven, and heat the oven to 350F. Butter and flour an 8 inch cake pan (or line a standard 12 cup muffin tin with paper liners).
Using a stand mixer fitted with the whip attachment (or a handheld mixer),beat together the eggs and brown sugar on medium high speed for 3 to 4 minutes, or until the mixture is light and thick. (this step will take 8 to 10 minutes if using a handheld mixer). In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.
In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots,raisins, and walnuts and continue to fold until the batter is homogeneous. Pour the batter into the prepared cake pan (or divide evenly among the prepared muffin cups).
Bake the cake for about 1 hour and 20 minutes (or the cupcakes for about 50 minutes), or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool completely in the pan on a wire rack.
Cream Cheese Frosting
While the cake is baking, put the cream cheese in the stand mixer fitted with the paddle attachment, and beat on medium speed for about 1 minute, or until smooth. If you have forgotten to take the cream cheese out the refrigerator 4 hours in advance, you can soften it in a microwave on medium power for 30 seconds.
Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the confectioners' sugar. Beat for 1 more minute, or until well mixed. You should have about 31/2 cups.
Cover the frosting and refrigerate for 2 to 3 hours before using to allow it to firm up enough to pipe and spread. (the frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator).
The cake or ( or cupcakes) can be stored in an airtight container in the refrigerator for up to 3 days. It is best served a little cooler than room temperature, so remove it from the refrigerator about 2 hours before serving.
Powerlab
It is almost another week to camp and all preparations are well ahead of plans. All glory to God! I pray for all camp helpers to come with a prepared heart to serve joyfully and God will grant everyone good physical health to take care of the energetic young ones. I pray for good weather too, not too hot and no rain so that the young ones can enjoy their activities comfortably. Most importantly, God's Word will touch and impact each and every little hearts and especially for the children from non Christian homes, to begin Sunday School class after camp so that they can continue to know about God and grow in Him and serve and glorify Him.
This is a video of our last year camp 'Go, Jonah Go!' The story of Jonah and the Whale. The memory verse is 'Everyone who calls on the name of the Lord will be saved.' Romans 10:13.
The story of Jonah has many valuable life lessons we can learn. It teaches us obedience and compassion. It shows us God's love and greatness. He is also merciful and kind, giving us second chance to fulfill His plans. Jonah's personal struggles are like ours and the story helps us to address our own rebellious and selfish way.
Almost every novice home bakers will learn to bake cookies and muffins when they first started. I did my first bake when I was fourteen. My first bake was Rock Bun or Rock Cake and the recipe was from my Domestic Science textbook. The feeling then was ecstatic when the first tray came out of the oven.
Rock Bun is a small fruit cake with a crunchy texture and look like little rock, thus the name Rock Bun. It originated in Great Britain and is a traditional teatime cake. Rock bun is one of Harry Potter's favorite tea time treats.
There are hundreds of chocolate chip cookies recipes and I have tried baking no less than 8 recipes. I have not stopped my search for the best chocolate chip cookies yet, with each recipe more to my ideal each time I bake. This, for the time being is my recipe to go to, for soft centered cookies. Thank you Peng's Kitchen for recipe source.
Ingredients
115gm unsalted butter
50gm white sugar
100gm brown sugar
1 egg
1 tsp vanilla paste
1/2 tsp baking soda
1 tsp hot water
1/4 tsp salt
Cream butter and all sugar together until light and fluffy.
Beat in egg until well blended. Stir in vanilla. Dissolve baking soda in hot water and add into batter along with the salt. Beat briefly
Sift in flour and fold till batter formed. Stir in chocolate chips and walnuts until well mixed.
Drop large spoonfuls of batter onto lined baking sheets. (I use an ice cream scoop).
Bake in preheated oven at 180C for 12-15 mins until the edges are lightly brown.
Cool on baking sheets for 5 minutes before transferring on wire rack to cool completely before storing.
So good, they're gone fast
Gift of Salvtion
Last Sunday school lesson was on God's gift to us, The Gift of Salvation. This gift is so precious and we must be thankful and grateful to God who sent his one and only son, Jesus who died on the cross for our sins. Salvation is absolutely free, the true gift of God in Christ, and we receive this gift by faith through the Grace of Jesus Christ.
Learning to wrap gift boxes
"For I know the plans I have for you,' declares the Lord, 'plans to prosper you and not to harm you, plans to give you hope and a future'. Jeremiah 29:11
'For it is by grace you have been saved, through faith and this is not from yourselves, it is the gift of God not by works, so that no one can boast. Ephesians 2:8-9
There are days when you want to eat healthy and meatless, these two dishes are just right for you. Tofu with mushrooms and vegetables, and steamed fish with beans. Our body is the temple of Christ, we must keep it clean. They are like sacred sites where God dwells. Filled with His power and presence, we are to speak words of truth, touch,comfort,heal others, love and worship Him. Just as we treat temples with respect, we should treat our body with respect too, by keeping our heart and mind clean, reading, listening and watching only "things that are pleasing to God". So whatever you do, have God's Glory in mind. 1 Corinthians 6:19-20 'Do you not know that your bodies are temples of the holy spirit, who is in you, whom you have received from God? You are not your own;you were bought at price. Therefore honor God with your bodies.'
Tofu with mushrooms and vegetables
Ingredients
2 square firm tofu, diagonally sliced,cut into 16 triangles
1 cup sugar snap peas
4-6 dried Japanese mushrooms, soaked in hot water till soft
1 small carrot
4-6 medium prawns(optional)
1teaspoon ginger, finely chopped
1 tablespoon sesame oil
1 tablespoon oyster sauce
2 cups chicken stock
1 tablespoon cornflour + 1 tablespoon water for thickening
Method
Fry the tofu till golden brown. Set aside
Heat the sesame oil, fry the ginger.
Add in the mushrooms, carrots and sugar snap peas. Stir fry till fragrant.
Mix oyster sauce with chicken stock and pour into pan.
Add in fried tofu and let it simmer in the gravy. When gravy is reduced, stir in cornstarch mixture.
Steamed fish with preserved beans
Ingredients
1 whole fish
1 teaspoon vegetable oil
1 teaspoon preserved brown beans(taucheo)
1 teaspoon preserved black beans
1 red chili, seeded and finely chopped
1 thumbsize ginger, strips
1 tablespoon water
Method
Rub both sides of fish with vegetable oil.
Place preserved beans,chili,ginger on the fish and add in 1 tablespoon water
Cover steamer and steam fish for 10-12 minutes. Serve hot.
Complete meal with a serve of plain stir fry green leafy vegetables.
Another quick meal for you. Pasta with Pancetta and Leeks. Some of the quick meals I have done are here,here, here and here. Pioneer Woman claims it took her 15 minutes to make.
I cook this pasta very often. This is adapted from Pioneer Woman A simple and flavorful meal which is also the family favorite. This is also the only dish that I buy leeks to cook with. I usually buy a small stalk just for this.
Leeks
Sometimes, I will also prepare a side. It will be garlic toasts or Mushroom Tart. I use ready made puff pastry to make mushroom tart.
This mushroom tart or mushroom puff is just really only mushrooms and shredded mozzarella cheese, that's it, and if I have rocket leaves and prosciutto, I add them too,after baking.
Mushroom tart
Pasta with Pancetta and Leeks
(4 servings)
Ingredients
12 ounces, weight pasta, cooked al dente
Reserved pasta water, if needed
3 ounces, weight chopped Pancetta
3 whole leeks, sliced thin
1 tablespoon butter
1/2 cup dry white wine
1/2 cup cream
salt and freshly ground pepper, to taste
Parmesan Cheese, Shaved
Method
Cooked pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown.
Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This'll give the dish some scrumptious flavor. Add it after bacon is browned.
After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced.
Reduce heat to low, then pour in cream. Add salt and pepper to taste.
Stir in Parmesan shavings.Toss in pasta, adding a little pasta water to thin as needed.
Serve with Parmesan shavings over the top.
Note: You can replace Pancetta with Bacon. Once Pancetta is browned, I drained Pancetta and dish up before adding leeks.
Mushroom Tart
Mushroom Tart
Ingredients
1 Sheet of ready rolled puff pastry
Any type of mushrooms you like
Mozzarella cheese or gruyere
Eggwash
Method
Lightly score the edges of the pastry. Add cheese and mushrooms. Top with more cheese. Brush the edges with egg wash. Bake for 25 mins 200C oven.
The Bible Promise Book
In 1989,I moved into our first house and found this book outside my front door. I don't know whether it was left by mistake or it was meant for me. This book is a collection of Bible verses and it is such a handy reference when you feel the need for the Bible's guidance on a particular problem in your life.
I shall share with you one of the many verses under COMFORT
'God is our refuge and strength, a very present help in trouble. Therefore will not we fear, though the earth be removed, and though the mountains be carried into the midst of the sea; Though the waters thereof roar and be troubled, though the mountains shake with the swelling thereof. ' Psalms 46:1-3
