Author Archives for Geraldine's Kitchen Journey

About Geraldine's Kitchen Journey

A simple woman who has a strong passion for cooking and baking. Amidst all setbacks, she is determined to keep going.

Extra Cheesy Muffins

CHEESY!!!

Who doesn’t love cheese?? Being a cheese lover, I always try to incorporate cheese in every possible ways. So here I am sharing with you a cheesy muffin recipe. And yes, my family loves it! My niece who just stopped by to visit me also cannot resist my muffins in-spite of her on dieting mode. It is so good you would definitely won’t just stop for one.

Ingredients

  • 265g sifted cake flour
  • 11g sifted baking powder
  • 113g fine white sugar
  • 125g melted butter
  • 196g condensed milk
  • 124g eggs
  • 20g cheddar cheese powder (optional)
  • 27g parmesan
  • 120g grated cheddar

The nice thing about making muffins is that you do not need a mixer. You just simply mix everything then bake and that’s it!

Method

  • Preheat your oven to 180 degree celsius
  • Sift your dry ingredients which are the flour, baking powder and cheese powder together . I bought my cheese powder at iherb.com, set aside
  • Mix your melted butter, eggs and condensed milk. Make sure all are incorporated well. Slowly mix in your dry ingredients. Do not overmix.
  • Add in your parmesan and 60g of grated cheddar, the remaining 60g are to be used as toppings.
  • Scoop the batter into your muffin liners, about 3/4 full. Topped it with some grated cheese.
  • Bake it for about 18-20 minutes.
Nom Nom!!

Enjoy!!

Jalapeño Dubliner Sourdough

Ever since I learnt to make sourdough, I have been addicted to it. Through trail and error, I have been making and testing different combinations and flavours to achieve the perfect sourdough. Today I’ve decided to blog it out and share my recipes with you.

Ingredients

  • 255g Bob Mill Artisan Bread Flour
  • 195g water
  • 5g Salt
  • 6g oil
  • 90g levain (fed 10g of mother starter, 40g flour, 40g of distilled water)
  • 150g shredded dubliner + 50g shredded dubliner for the toppings
  • Jalapeno
  • Jalapeno and garlic seasoning (optional, or you may add in roasted minced garlic)

Autolyse the flour and water overnight for 12 hours at my counter table at 28 degrees Celsius. Add in the levain, and incorporate it well into the autolysed mixture. Cover and set aside for 30 minutes. Add in the oil and salt, ensuring that everything is incorporated well. Cover and set aside the mixture for an hour. I did 2x of stretch and fold with an hour of interval. Then I went out and was not back after 3 hours, hence the timing between my second and third stretch and fold was a bit longer. When I came back, I took out my dough, sprayed some water on my table and stretched out the four sides of the dough, spreading over it around 150g of shredded dubliner and sprinkling 2 TBS of jalapeño and garlic seasoning. Fold it in and shape into the banneton and cover, let it rest for about an hour at 25 degrees Celsius before keeping it into the refrigerator. I leave it there overnight for about 12 hours.

I preheated my cast iron to 300 degree celsius in the oven, the brought it down to 250 degrees Celsius to bake for the first 20 minutes with steam. I did this immediately after I took it out from the fridge. After 20 minutes, lower down the temperature to 200 degree Celsius. Took out the bread and sprinkle the remaining cheese on top then add in the chopped Jalapeño. Bake the bread for another 20 minutes.

hmmm the aroma!
See the oven spring?
yummy yummy !
Say no to diet!!

I decided to indulge myself a little by toasting it with mozzarella and beef salami. Whoops! There goes my diet!

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