Potato Cranberry Braid

Freshly baked from the oven. Smelling good and tasting good too.
Found this recipe from the Bread Experience blog. Girl, does she know bread. I just found myself a real bread treasures. I modify her recipe (of Pumpkin Cranberry Braid ) with potato and fresh cranberries. She does not use any liquid. I add 1 cup of almond milk and some changes here and there which I noted in my recipe below.

Recipe:

A.
2 1/2 tsp yeast
2 cups flour
1/3 cup  + 3 tbsp sugar
2 eggs
1/3 oil
1 cup almond milk ( you can use water + 2 tbsp milk powder ), luke warm

B.
1 big potato ( cut in small cube, boiled separately till soft and tender, then mash with folk, add 2 to 3 tbsp of milk to soften mixture ).
3 to 4 cup flour
1 cup fresh cranberry (or frozen or 1/3 cup dried cranberries or 1/3 raisins) ... optional.

1. In a electric mixer with a hook ( or manually in a big bowl ), stir up all the items on A. except the milk, then add milk and mix it well.
2. Gradually add more flour from B to the mixer.
3. Add mashed potato to mixture, mix well.
4. Add in cranberry, mix well.
5. Continue to beat on medium speed for a total of 15 mins. (max)
6. Place dough in mixer bowl. Cover, let rise in a warm place until double.
7. Punch dough down. Cut dough into 6 pieces, form each piece into long strips.
8. Braid 3 strips to one loaf, makes 2 loaves. Let rise in a room temp or warm place for about 30 minutes.
9. Bake in a 375 degree oven for 20-25 minutes.

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Egg Coconut Jam aka Nyonya Kaya

My mom used to make Kaya for us when we were growing up. We loved them with toast. It was a big favorites of school kids back in those days, just like peanut butter and jelly sandwich here in US.

There are many of other uses of Kaya. I can come up with just few here:
Kaya Bao - Kaya filled bread rolls or steam bread rolls
Pulut with Kaya - sticky rice topped with kaya.
Kaya Puffs - kaya filled (instead of cream) puffs

Here is my Bread Rolls filled with Egg Jam.

Actually, I am thinking of using Kaya on Sushi next, well I know this is sweet stuff and not seafood. Hey, I just come up with something new.

I am making Kaya this morning. As I don't have pandan leaves and I will not be make the Kaya with caramelized coloring, I opt to add vanilla extract in place of pandan extract and a drop of food coloring.

Here is my Kaya recipe:
Ingredients:
6 eggs
1 cup sugar
1 cup coconut milk
1 drop of green color
1 tsp vanilla extract

Method:
 1.Beat eggs and sugar with electric mixer (which I use) or hand whisk till sugar has dissolved.
 2.Add coconut milk, color, vanilla extract into egg mixture.
 3.Put egg mixture into the double boiler and keep on stirring.
 4.Continue stirring the egg mixture till it has thickened. This process will take about 1 to 1.5 hours.
 5.Remove from double boiler and cool thoroughly.
 6. Store in refrigerator until ready to use.

Bread Rolls of Fun Varieties

Before I lose these pictures with the 'other pile' of things I have on my  to do list, I thought I would post a couple of photos of some home made bread rolls from recipes I recently tried out.

These rolls shown below were filled with lightly sweetened mung beans. We like them with coffee in the morning or hot tea at tea time in the afternoon.

I made these next rolls to go with some hamburgers we grilled on our deck. They paired up really well and complimented the burgers nicely. Sure beats store bought hamburger rolls! I hate those dry, store bought hamburger rolls.They kill your cookouts.

Rose Coconut Rolls

When I pulled these rolls from the oven I was so excited as these piping hot sumptous looking rolls look so irresistible. I quickly snapped several pictures. I am so what disappointed with my photography on these batch of cuties. It seems the pictures do not do its justice. These rolls definitely look much better than what the pictures show here. These rolls are a definite welcome and yum yum afternoon treats/snacks with your favorite tea.

Also, I am showing the steps on how to shape the rose rolls.

Adding the recipe.

Ingredients:
2 1/4 tsp yeast
3 1/2 cups all purpose flour
1 cup 2% milk
3 Tbsp sugar
3 Tbsp oil
1 beaten egg

Directions:
1. In the mixer, combine 1 1/4 cups of flour and yeast.
2. In a saucepan heat and stir milk, sugar, oil until warm (120 degree), add to flour mixture.
3. Beat mixer on low speed. Add egg. Add in remaining flour gradually.
4. Continue to beat on medium speed for a total of 8 mins.
5. Place dough in mixer bowl. Cover, let rise in a warm place until double.
6. Punch dough down. Shape dough in 20 - 24 balls.
7. Shape each dough into rosettes. Let rise in a warm place for about 30 minutes.
8. Bake in a 375 degree oven for 15-22 minutes until rolls sound hollow or brown.
9. Hint / note: spray top of each rosettes with butter spray if you want before baking.

my first Le Creuset cookware

I get to pick among many enticing gifts for my 15 year service with my current company. I have picked the Le Creuset Signature Cast Iron 5-Piece Cookware Set in Cherry color.

I finally have my very first Le Creuset cookware, set includes: 3 1 /2 qt round finch over with lid; 1 1/4qt. iron handle saucepan with lid; 9 inch iron handle skillet. I have always wanted to own a few pieces of Le Creuset but I never wanted or imagine myself paying the kind of money for cookware. Now I am so happy I received these, my very own Le Creuset for my 15th year anniversary with my company. I have proudly sat all the 5 pieces on my stove top for use, display and admiration. How about that?

On a side note, according to the Le Creuset Heritage writeup, each piece of cast iron is hand crafted and made from an individual sand mould, so its is unique. Here is what they look like, aren't they gorgeous? Quality stuff !!!

Black Bean Dinner Rolls

My second batch of bread rolls. Instead of plain dinner rolls, I thought I add black bean filling just for kicks. Turns out, these are not much better or worst then the original plain dinner rolls. I am sure I will continue to venture more and new favors, just to keep it interesting... after it is all for fun and good. Stay tuned !

Rosettes Breakfast Rolls

I am making my first yeast bread. These are called Rosettes, good as breakfast or dinner rolls especially when they are hot out of the oven. Recipe taken from Better Homes and Garden. Since these rolls turned pretty successful, I will be baking more of my own bread for sure... :). I like to try different varieties and possibly some fancy kinds too...will fun.

Ingredients:
2 1/4 tsp yeast
3 1/2 cups all purpose flour
1 cup 2% milk
1/4 sugar
1/3 cup butter
1 beaten egg

Directions:
1. In the mixer, combine 1 1/4 cups of flour and yeast.
2. In a saucepan heat and stir milk, sugar, butter until warm (120 degree) and butter almost melts, add to flour mixture.
3. Beat mixer on low speed. Add egg. Add in remaining flour gradually.
4. Continue to beat on medium speed for a total of 8 mins.
5. Place dough in mixer bowl. Cover, let rise in a warm place until double.
6. Punch dough down. Shape dough in 20 - 24 balls.
7. Shape each dough into rosettes. Let rise in a warm place for about 30 minutes.
8. Bake in a 375 degree oven for 15-22 minutes until rolls sound hollow or brown.
9. Hint / note: spray top of each rosettes with butter spray if you want before baking.