Tag Archives: snacks

Cinnamon Roll

Freshly baked Cinnamon Roll – Oh so good!

These cinnamon buns are unbelievably good. It is soft and gooey with very aromatic spice. The beautiful scent wafted in the air in my kitchen is simply so irresistible that my children came out from their room to ask for some even though it was still baking. This is just perfect for an afternoon snack paired with a mug of hot milk tea. Yes, this is life! ๐Ÿ’•

This recipe yields 12 cinnamon rolls.

Ingredients (Roll)

  • 375g All purpose flour
  • 50g sugar
  • 5g instant active yeast
  • 185g warm milk (40 degree celsius) – cold milk is fine but it will take longer for your dough to rise.
  • 1 small egg (47g) – room temperature
  • 6g salt
  • 45g butter ( small cube/pieces)

Filling

  • 100g chopped pecan (or walnut)
  • 75g sifted brown sugar
  • 7g cinnamon
  • 25g melted butter

Glaze

  • 100g sifted powdered sugar or more if more thicker up to your preference
  • 12g water
  • 1g vanilla
  • 10g melted butter

Pan size

  • 2 8″ x10″ metal tray (if you use ceramic or glass, you would need to bake it slightly longer)

Method

  • Preheat the oven at 180 degree celsius.
  • Mix all ingredients for the roll in the mixer using spiral or j-hook except the butter and salt at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed, beat for about 2 minutes.
  • Add in the salt and continue beating at medium speed for 6-8 minutes or until gluten is form by using the windowpane test for gluten. (see picture below). A well developed gluten will allow the bread to expand and stretch as it rises, therefore better volume and gas retention, leading to a softer bread. The dough will be a bit tacky but not sticky. If it is sticky, add little more flour.
  • Roll the dough into a ball and place it into an oiled bowl and let it rise for about 45 minutes to an hour or until the dough becomes double in size. Cover and set aside.
  • Prepare the glaze by mixing all the ingredients until you reach to the consistency that you prefer. Personally I prefer the lava like consistency. Add more powdered sugar to thicken or more water to thin out the mixture. Set aside in a piping bag.
  • Prepare the filling, mix everything in except the melted butter, set aside.
  • Punch out the air on the risen dough, roll it flat into 12″x15″ rectangle, then brush it with the melted butter for the filling, sprinkle all the filling on the dough. Roll it up tightly. divide the dough into half by slicing it in the middle, then cut each dough into 6 pieces, yielding a total of 12 pieces.
  • Lay it on the tray with baking paper leaving enough spaces in between for it to expand into double in size. Do the same for the other dough. Cover and let it rise for about 30-45 minutes.
  • Bake the roll for about 14 minutes, turning the tray at 7 minutes interval.
  • Let it cool down a little bit, then cut a small hole at the tip of the piping bag with the prepared glaze and drizzle it on the rolls.
  • Best serve warm.

Note : You may reheat the bun by warming it in microwave for 20-30 seconds together with a cup of water.

can you see how soft it is?

Basque Burnt Lemon Cheesecake – Gluten Free Cheesecake

What stands out with this cheesecake is that it doesn’t look much appeal and yet the taste is irresistible. You got a slight bitter from the burnt top, sweet and a hint of sour from the lemon. According to google, Basque burnt cheesecakes originate from Basque Country and now it has gained popularity in Singapore.

So today, I decided to test my recently bought leak-proof push pan that I got from Phoon Huat. Oh yes! I love it, it indeed leaked proof! Now this is my favourite pan!. Better than any springform that I have used. Guess what?! I saw this same pan sold in a mall and they are selling it for $ 50+ while Phoon Huat sells it at $ 19+. Same size, same brand. Such a huge difference in price. Note that this cake will rise. A little less than 3/4 full of your pan is ๐Ÿ‘Œ.

Ingredients

  • 500g cream cheese (room temperature)
  • 200g stevia or erythritol
  • 340g eggs
  • 265g whipping cream
  • 10g lemon Juice
  • 1 lemon zest
  • 60g rice flour

Pan – 20 cm – lined with baking paper including the sides. Since I am using a non stick pan, I omitted the paper on the sides.

Method

  • Preheat your oven at 190 degree celsius
  • Using a paddle whisk attachment of your mixer, beat the sugar and cream cheese at medium speed until creamy.
  • Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
  • Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
  • Add in the flour, whip until all are combined at low speed for a minute. You may also choose to use folding technique instead of using the mixer.
  • Pour the batter into your pan. Gently tap the pan for 3x on the table to remove some big bubbles in the batter.
  • Bake for 30 minutes, then turn up temperature to 210 degree celsius. Bake for another 15-18 minutes or until the top turned brown. Note: 40 mins if you don’t want a wobbly centre. Up to your preference
  • Let it completely cooled down before unmoulding and slicing.
love it ! must try!

For kept friendly Basque burnt lemon cheesecake recipe, click on this link

https://decadentandsavoury.com/2020/05/08/keto-friendly-basque-burnt-lemon-cheesecake/