Monthly Archives: August 2020

Single Proofed Cream Cheese Condense Milk Loaf With Cranberries

This is another recipe that will result in a fluffy and soft loaf. Definitely a keeper. The condense milk and cream cheese just melted into the bread, giving it extra moist and flavour that is just perfect for any type of sandwiches. I prefer to use my smoked ham with cheese and mayo. hmmm. Delicious! =).

Ingredients

  • 300g bread flour
  • 3g instant active yeast
  • 10g sugar
  • 50g condense milk
  • 30g well beaten egg
  • 170g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt

Filling

  • 50g cream cheese (I use the spreadable type, President Brand)
  • 25g condense milk
  • 80g dried cranberries (presoaked in hot water for 20 minutes to hydrate and soften, drained)

Other

Non- Stick Bread loaf Pan (19.5×10.3×11.3cm)

Method

  • Preheat the oven at 180 degree celsius
  • Mix the filling together except the cranberries. Set Aside.
  • Mix all the wet ingredients together (condense milk, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential.
  • Rest the dough for 15 minutes
  • Roll the dough to rectangular shape, about 18x30cm
  • Spread the filling, leaving about 2.5cm top and bottom with no filling.
  • Use a knife or pizza cutter to make slits on the dough, leaving about 2.5 cm top and bottom uncut. Refer to image below
  • Sprinkle all the cranberries on the filling
  • Roll the dough tightly like a swissroll
  • Place it into the tin pan, as shown on the image below
  • Cover and let it rise till about the rim of the bread tin. This will take about an hour and half or two. Depending on the weather humidity and temperature.
  • Brush with egg wash (1 beaten egg + 1 tbs water)
  • Bake for 30-35 minutes. Tent the top of the bread with foil after 15 minutes to prevent it from getting too dark. 
  • Remove from the bread box and let it cool down on the wire rack. Brush the top with melted butter. Brushing it with melted butter will result in a soft crust. Let it completely cool down for about an hour and half to 2 hours before slicing.

Noodle with Chicken and Prawn in Oyster Scallop Gravy

I just love how this noodle is drenched with the delicious gravy. Actually you may have the option of leaving some crunch in your noodles or not, it all depends on how much gravy you add. For me, I love how the noodles are soaked with the gravy, giving you more flavour in each and every bite =).

Ingredients

  • 180g chicken thigh (bite size)
  • 1 medium size carrot (sliced)
  • 1.5 tbs minced garlic
  • 1.5 minced shallots
  • 8 prawn (shell removed and deveined)
  • 65g baby chye sim or any greens you prefer (chopped)
  • 8 pieces fishball (sliced each ball into 3
  • 220g crispy noodle ( refer to image below. You may also use yee mee noodle)
  • 1 pack of bunashimeji mushroom (remove the base, separate the mushrooms)

Marinate (Chicken )

  • 1 tbs shaoxing wine
  • 2 tbs kikkoman soy sauce
  • 1 tbs cornstarch

Marinate the chicken and refrigerate for 30 minutes

Gravy

  • 800ml water
  • 4tbs lee kum kee oyster sauce with dried scallop
  • 1 tbs kikkoman soy sauce
  • slurry (20g cornstarch mixed with 40g water )

Method (cooking)

  • Preheat the oven for 100 degree celsius
  • Bake the noodles for 5 minutes. (Since we won’t be cooking the noodles, this is my way to kill any bacteria that might exist in the pack of noodles). Place the noodles in a shallow dish. Set aside.
  • Add 1/4 cup of oil into a heated wok. At medium high heat, Add in the garlic and shallots, followed by the chicken. Stir fry until golden brown
  • Add in the mushrooms, followed by the fishballs. Stir fry for about a minute
  • Add in the carrots, greens and prawn. Stir fry for about a minute.
  • Add in the gravy ingredients. Except the slurry. Let it boil
  • Add in the slurry to thicken the gravy. Let it boil for about 30 seconds.
  • Turn off the heat and pour the gravy on your noodle.
  • Serve hot