Muah Chee (Microwaved Version)

My hubby loves Muah Chee because of the peanuts. When I saw Janine from Not The Kichen Sink made one with microwaved version, I quickly hopped over to read her post :) Janine's recipe is enough to serve only one, therefore I'm using the lovely recipe from Ju, The Little Teochew 

Stone Ground Berry Rye Bread

This is my first attempt on stone ground bread, I used the healthy rye bread mix. I based the steps and recipe by using Carol's 天然孝母黑麦杂粮面包 with modifications because I don't have the natural yeast. End result of this project is ...burnt one of my right hand finger :(

Ingredients:

1 tsp Instant dry yeast 

250g bread flour

50g rye bread mix

120ml cold water

1/4 tsp salt

3 tbsp olive oil

some berries

Steps:

1. Add all the dry ingredients in a bowl except oil and berries. Knead the mixture until forming a smooth nonsticky dough. (Liquid part has to reserve 20-30ml, add in slowly)

2. Add in oil. Knead the dough with the standard kneading method, which is in an action of pushing the dough out. Knock the dough on the work surface until the dough is able to form elastic film.

3. Add in berries. Roll the dough into ball, spray water on the surface and cover it with damp cloth. Let it proof for 1 hour (about 2 times bigger)

4. Once proofing complete, use hands to press out air. Roll the dough into ball and cover it with cloth. Let it proof for 1 hour. (I don't have the round basket mould as stated in the recipe therefore I omitted the step)

5. Preheat oven to 210C. Place a cup of water into oven. Heat up the baking tray if you don't have the baking tiles.

6. Spray water on the bread dough and place it on the hot baking tray. (This is the part which burnt my finger :( My dough collasped when I moved it to the baking tray and I've to quicky took out for proofing again)

7. Place bread dough in oven at 210C for 15 mins, and reduce heat to 190C for 10-12 mins or until browning. Spray water on the dough a few times in between to get a crispy crust.

 

Place water in the oven and spray water on the bread about 3~4 times until the bread browning. See the ramekins...kekeke bought at Daiso for $2 each!

Crispy crust!

Texture is soft but not as soft as the usual bread that I made, I'm looking for a harder texture, still room to improve.

This is not a perfect stone ground bread but I love the crust and the chewy texture.

Imaging start a bright day chewing these rye bread with Balsamic vinegar, isn't it lovely?

I'm submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious

Soft and Spongy Banana Cake

If you are following my posts, for sure you knew about my attempts on banana cakes. Some cakes texture didn't turn out well as what I expected, mainly I'm too wild in changing the original recipes or could it be the method used :) When I saw Joelyn幸福起点 daring to add 500g bananas to her banana cake, I stunned and realized adding more banana wouldn't make the cake texture looks dense, it must be another reason....

Recently I saw Wen's Delight baked a Soft and Spongy Banana Cake, she used 400g bananas! Moreover, she has a special slide created to show how to make a perfect soft and spongy banana cake, this encourage me to give myself a try to bake a big banana cake :) Thank you Wen for your beautiful recipe and step by step slide!

The cake is for tomorrow cell group and I think it has the blessing from God as this is my first successful banana cake texture (not counting my previous chocolate banana cupcake, as it is smaller in size)