Lunch at Sungai Rengit

Last Sunday ( 24th July ) after check out from Lotus Desaru Resort, we went to Sungai Rengit for lunch which it's about 20 mins drive. We went to Jade Garden Seafood Restaurant.

Stir fry sambal kangkung ( stir fry spicy water spinach )

Butter oats prawns, this is good very crispy.

Steam red snapper

Stir fry spicy squid

Desaru beach

Part of the lazy river at Lotus Resort.

Oreo Coffee Bread

Oreo coffee bread, any taker?...... Can't decide what to prepare for breakfast. Think, think, think.... check my fridge for left over stuff or long forgotten almost expire stuff. Then I spotted left over oreo 5 pcs, not enough for oreo cake.
Then it click my mind why not try oreo bread, since only got 5 pcs I decide to add extra flavor by adding coffee. But I use one sachet of nescafe. The aroma during baking was so fragrant, my apartment was filled with coffee smell. The texture of the bread was soft and fluffy. Next time when I bake this again, I shall add extra oreo and maybe try out cappuccino coffee. So enjoy and do try out this recipe if you are interested.

Ingredients

400gm bread flour
60gm fine sugar
2 tsp yeast
1 egg
2 tsp bread improver ( optional )
50mls hot water
1 tsp strong coffee powder or 1 sachet nescafe
150mls milk (room temperature)
60gm butter
1/2 tsp salt
5 pcs oreo ( chopped ) Can add more if you prefer

1. Sieve the flour
2. Mix hot water with coffee powder, keep aside to cool.
3. Add flour, sugar, salt, yeast and mix well.
4. Pour the coffee mixture, egg into the flour, knead into dough.
5. Add butter and knead until the dough is smooth, add oreo and knead a little until well blend. Cover and prove for 1 hour.
4. Punch out gas, rest 5 mins. Divide the dough according to your pan size or the shape that you would like to made.
5. Roll out the dough and then roll up like swiss roll.(This step is for loaf type )
6. Put in a grease pan,cover and prove 45 mins.
7. Brush with egg wash and bake at 190 deg c for 15 mins or until cooked. If small bun bake 10 mins at 190 deg c
8. Remove from oven and cool on wire rack.

If using breadmaker
1. Add the ingredients to the bread pan in the order as suggested by the manufacturer of your breadmaker brand.( ADD OREO IN THE FINAL KNEADING CYCLE )
2. Press dough function, when ready remove from bread pan. Divide the dough according to your pan size or the shape that you would like to made, rest 5 min.
3. Roll out the dough and then roll up like swiss roll. (This step is for loaf type)
Cover and prove for another 45 mins.
4. Brush with egg wash, bake at 190 deg c for 15 mins or until cooked. If small bun bake 10 min at 190 deg c
5. Remove from oven and cool on wire rack.

Note: Please adjust the temperature and baking time according to your type of oven.

Banana Cake

Recipe source from Yochana Cake Delight
Ingredients:

180 gm. Butter

180 gm. Fine sugar

2 nos. Extra large Eggs - beaten lightly

250 gm. Cake flour

1 tsp. baking powder

1/2 tsp. Bicarbonate of Soda

220 gm. Bananas - mashed

50 gm. Dairy whip cream (can substitute with evaporated milk)

1/2 tsp. Banana essence ( I omitted )

2 bananas - slice

(1) Cream butter and sugar till light and creamy.

(2) Pour in eggs gradually and beat till creamy.

(3) Add in whip cream, mashed bananas and banana essence and mix well.

(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.

(5) Pour into an 8" round tray, and arrange sliced bananas on top.

(6) Bake at 175C for about 50 to 60 mins. or until cooked.

Desaru part 4

pool side

seaside

Desaru part 3

My son sliding in the Lazy river

Falling coconut waterfall

Swimming pool area

Beware of the falling coconut waterfall

swimming pool area

Desaru part 2

View from the room at 6.30am on Saturday

The corridor

Tuna sandwich for breakfast

Fried rice for lunch

Weekend get away to Desaru

Weekend relaxation at Lotus Desaru Resort for 2 nights.

Entrance to lobby, arrive Friday 23rd @ 9pm

The bedroom

Living room & dining area

The Kitchen, brought my mini rice cooker, electric pan & some food stuff.

Croissants

Croissant with egg mayo filling. My previous post for egg mayo is here
Recipe source from Alex Goh cookbook.

Ingredients

(A)210gm bread flour
40gm plain flour
30gm sugar
1 tsp salt
15gm milk powder
2 tsp instant yeast

(B)180ml water ( I use 150ml )

(C) 45gm butter

(D) 120gm pastry margarine

1. Mix (A) till well blended, add (B) and knead to form a dough.
2. Add (C) and knead to form a smooth dough. Cover with damp cloth or plastic wrap
and chill in the fridge fro 1 hour.
3. Wrap (D) with plastic sheet and roll it out. Then take the dough out from the fridge and roll into a rectangular shape. Roll about 10mm thickness.
4. Place (D) on the bottom half of the dough and fold it up.
5. Roll out the dough 10mm thick, then fold the bottom third up to the middle and the top third down to the middle. Turn the dough 90 deg and roll the dough into a rectangular shape and repeat one more time. Cover the dough and chill in the fridge for 20 mins.
6. Take out the dough and repeat step 5, cover the dough and chill in the fridge for 30 mins.
7. Take out the dough, divide into 3 or 4 parts. Roll the dough to 5mm thick, cut it crossways into equal triangles (W 13cm x H 17cm)then cut opening wide end to make a V shape. Roll them up to form crescent.
8. Place on grease tray, cove and let it prove for 45 mins
9. Brush with egg wash and bake at 190 deg for 15 mins.
10. Serve hot with any filling of your choice.

Chocolate Peppermint Cake

I had not bake this cake for a long time. For peppermint lover, chocolate with peppermint... the combination is awesome. The creaming method for this cake is slightly different, you have to cream the butter and flour first in a separate bowl.
Texture of the cake is good and it's one of the best peppermint cake I had tried.
I didn't add topping this round cos I baked the cake almost midnight, LOL. To my dear neighbor, sorry you had to bear with the aroma again.
Recipe source from Blue Key flour leaflet.

Ingredients

230gm butter
200gm self raising flour ( sieve )
220gm sugar
5 eggs
60mls hot milk
30gm cocoa powder
1 tsp peppermint essence
1 tsp vanilla essence
A few drop of green color

1. Mix the milk with cocoa powder and keep aside to cool.
2. Cream the butter and flour to a smooth paste.
3. In a separate bowl beat the eggs and sugar until spongy.
4. Pour the egg mixture to the flour mixture and beat until smooth.
5. Divide the mixture to 2 portion ( But I use less for peppermint portion )
6. Add 1 portion with cocoa mixture and vanilla essence, stir till combined.
7. Add the other portion with peppermint essence and green coloring.
8. Lined an 8" round cake pan with grease proof paper.
9. Put the cocoa mixture first, follow by peppermint mixture alternate until mixture finish.
10. Bake at 170 c for 45 to 55 mins or until cook.

Note: 1st: I put 4 tbsp cocoa mixture, 2 tbsp peppermint
2nd to 4th: 3 tbsp cocoa, 2 tbsp peppermint
5th to finish: 2 tbsp cocoa, 1 tbsp peppermint.

Optional topping
Honey chocolate Fudge

150gm cooking chocolate
90gm fresh cream
2 tbsp butter
2 tbsp honey

1. Prepare honey chocolate fudge topping by mixing all the ingredients in a pot and double boil. Whisk the ingredients for 5 to 10 mins until the fudge is smooth and glossy. Pour the warm fudge on the top and side of the cake.

Sweet Potatoes Bread

This bread is soft and fluffy, you can use orange or purple sweet potatoes to made this bread. Recipe source from one of the Chinese blog which I can't recall from where. Anyway thanks to the owner of this recipe.

Ingredients

260 mls sweet potatoes water
1 1/2 tsp salt
60 gm butter
1 egg - lightly beaten ( Reserve some for egg wash )
120gm mashes sweet potatoes
600gm bread flour ( Sieve )
1 1/2 tbsp milk powder
70gm sugar
4 tsp instant yeast

1. Wash and peel the sweet potato skin.
2. Cut cube and boil with water until soft.
3. Keep the sweet potato water aside to cool completely.
4. Mash the sweet potato and leave it to cool completely.
5. Sieve the flour, add milk powder,sugar,yeast, salt and mix well.
2. Add the egg, sweet potato and water, knead into a dough and add butter.
3. Knead until the dough is smooth, cover and prove for 1 hour.
4. Punch out gas, rest 5 mins. Divide the dough according to your pan size or the shape that you would like to made.
5. Roll out the dough and then roll up like swiss roll.(This step is for loaf type )
6. Put in a grease loaf pan,cover and prove 45 mins.
7. Brush with egg wash and bake at 190 deg c for 15 mins or until cooked.
8. Remove from oven and cool on wire rack.

If using breadmaker
1. Add the ingredients to the bread pan in the order as suggested by the manufacturer of your breadmaker brand.
2. Press dough function, when ready remove from bread pan. Divide the dough according to your pan size or the shape that you would like to made, rest 5 min.
3. Roll out the dough and then roll up like swiss roll. (This step is for loaf type)
Cover and prove for another 45 mins.
4. Brush with egg wash, bake at 190 deg c for 15 mins or until cooked.
5. Remove from oven and cool on wire rack.

Note: Please adjust the temperature and baking time according to your type of oven.

White bread

Ingredients

250gm bread flour
25gm sugar
1 tsp yeast
120mls milk
1 egg white ( slightly beaten )
30 gm butter
1 tsp improver

1. Sieve the flour, add sugar, yeast, improver and mix well.
2. Add the egg white and milk, knead into a dough and add butter.
3. Knead until the dough is smooth, cover and prove for 1 hour.
4. Punch out gas, rest 5 mins. Divide the dough into 2 portion.
5. Roll out the dough and then roll up like swiss roll.
6. Put in a grease loaf pan,cover and prove 45 mins.
7. Brush with egg wash and bake at 190 deg c for 10 mins, reduce to 160 dec c
bake for another 10 mins or until cook.
8. Remove from oven and cool on wire rack.

If using breadmaker
1. Add the ingredients to the bread pan in the order as suggested by the manufacturer of your breadmaker brand.
2. Press dough function, when ready remove from bread pan. Divide the dough into 2 portion and rest 5 min.
3. Roll out the dough and then roll up like swiss roll. Cover and prove for another 45 mins.
4. Brush with egg wash, bake at 190 deg c for 10, reduce to 160 deg c bake for another 10 mins or until cooked.
5. Remove from oven and cool on wire rack.

Soft Bread

Texture of the bread

This picture was taken at night after remove form the oven

This picture was taken in the morning

This is another version of soft bread.

Ingredients

310gm bread flour
60gm cake flour
40gm milk powder
120mls milk
60gm castor sugar
20gm condensed milk
2 tsp instant yeast
1 egg + 1 yolk (Slightly beaten) "RESERVE SOME FOR EGG WASH"
40gm butter ( room temperature )

1. Sieve both the flour together, add milk powder and mix well.
2. Add sugar, yeast, egg, condensed milk and milk. Mix till dough is form, if too dry add a little more milk. Add butter and knead till dough is smooth. Cover the dough and prove for 50 mins or double in size.
3. Punch out the gas, rest 5 min. Divide dough into 12 portion and shape it or add any filling of your choice. Cover the bun and prove for another 50 mins.
4. Brush with egg wash, bake at 190 c for 10 to 15 mins depend on your type of oven.
5. Remove from oven and cool on wire rack.
6. Serve with kaya or any jam of your choice.

If using breadmaker
1. Add the ingredients to the bread pan in the order as suggested by the manufacturer of your breadmaker brand.
2. Press dough function, when ready remove from bread pan. Divide the dough into 12 portion and rest 5 min.
3. Shape the bread or add any filling of your choice. Cover the bun and prove for another 50 mins.
4. Brush with egg wash, bake at 190 c for 10 to 15 mins depend on your type of oven
5. Remove from oven and cool on wire rack.
5. Serve with kaya or jam of your choice.

Tip on making bread extract from jodelibakery
1. Time suggested for proving/rising is approximate only. Please adjust time depending on weather.
2. Do not over-prove your dough as this will result in beer-taste and crumbly bread.
3.For shaping, do not stretch dough into shape or length that you require as this will pop the air bubbles built up during the proving. You may also break the gluten by stretching the dough. Just work gently after the 5-minute rest.

Victorian Sandwich Cake

Recipe source from here with some modification.

Ingredients

175gm butter
175gm caster sugar
175gm self raising flour
3 eggs
30mls milk
1 tsp vanilla essence
some lemon zest

This popular type of cake is made with a creamed mixture based on equal amounts of flour, sugar and fat. The fat enables it to keep moist longer than the fatless or 'true' sponge.

Serves 8

Prepare two 18cm (7 inch) sandwich tins. Cream the butter and sugar together until very pale in colour, light in texture and fluffy. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each one. Gently fold in the remaining flour with a metal spoon.
Transfer to prepared tins and smooth the tops with a knife. Bake at 180 0C / 350 0F / Gas 4 for 25-30 minutes or until well-risen, golden brown and firm. Leave in the tins for 2-3 minutes. Turn out on to a wire cooling rack. Leave until cold. When cold sandwich together with jam. Dust the cake with icing sugar.

VARIATION:

Jam and Cream Sandwich

Follow the recipe and method for Victoria Sandwich. When the cakes are cold, sandwich together with 3 tablespoons of jam and 4 tablespoons of double cream, whipped until thick. Dust with icing sugar.