September 2008, Chicken Farm Bakers’ Project #2: White Chocolate Ice Cream with White Chocolate and Nougat Chunks

We bake by the heart, that's the motto of our group, the Chicken farm Bakers (the name comes from the fact that we use a lot of eggs when baking and it will be great if we have our own farm, haha). Now, we have more member from 2 to 8, I'm so happy. But I don't want to limit ourself to the bake goods, there are so many kinds of sweet which we love.
So this project #2 I'm a host and I suggest White Chocolate Ice Cream.

As we don't limit the creation or the recipe so my Ice Cream is my own creation. Due to the fact that I really want to make white chocolate ice cream but I brought a wrong chocolate (I wanted the plain one but picked the nougat one instead, Haha), so I have to find a delicious way to add the White Chocolate with Nougat into it.

So, welcome you to the Chicken Farm Bakers’ Project #2, the White Chocolate Ice Cream, that become one of my favorite recipes now.

September 2008, Chicken Farm Bakers’ Project #2: White Chocolate Ice Cream with White Chocolate and Nougat Chunks

80 g	White chocolate, Chopped
3	Egg Yolks
25 g	Sugar
¼ teaspoon	Sea salt
1 cup/250 ml	Milk
1 cup/ 250 ml	heavy (whipping) cream
50 g	White chocolate with Nougat, chopped

In a bowl, whisk together the egg yolks, sugar, and the salt. Cook the milk, cream, in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.

Whisk in the white chocolate until it is completely melted.

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight.

Churn the ice cream in an ice cream machine according to the manufacturer’s instructions. Fold the White chocolate with Nougat chunks into the ice cream and freeze until scoop able.

White Chocolate Ice Cream with White Chocolate and Nougat Chunks

Cheese and Salami Twists

ほんのりしあわせ。おうちパン―ぱん工房「くーぷ」のBakery Diary

by 門間 みか ( Mika Monma)

I really like the book from Mikasan and I just bought her second book (I wrote about her first book here). I can see that she add many interesting recipes, how to shape the bread in many style, and the photographs are much more beautiful.

Her recipes seen to be more complicate but it's not the truth, because most of them still base on the same two basic recipe the rich and lean types bread (looks like they are her tread mark, anyway I love it). But don't think that will be boring to see or use the same recipe again because there are more recipes like Bagel (plus variations), plain sandwich bread (4 of it!), butter roll, French bread (with variation too), Chinese steam buns and croissant.

All of the recipes come with clear photo illustration (as always in Japaneses cookbooks), I love the section of her magnet that make from the dough too, it's so cute and it comes with a clear drawing illustration, I will make them some day.

Actually I feel like her book is growing up from the book that don't require any special skill into a book for the people who really want to make something special at home, which is not just a bread. But the bread that looks and taste great, too. It's a great book for anyone who love baking bread at home, because you won't get only the recipe but you will get the inspiration to create different kinds of bread, too.

Cheese And Salami Twists

Makes 6

200 g	Bread Flour
3 g	Instant dried yeast
20 g	Sugar
3 g	Salt
20 g	Unsalted butter (soft)
140 g	whole milk
40 g	Salami cut into small pieces
40 g	Mozzarella cheese, shredded
	Mayonnaise

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Take the dough out of the bowl, deflate by touch it lightly.

Roll the dough into rectangular, 30 cmx25 cm. Sprinkle the salami and cheese on top of the half part of it, and fold the other part over the salami and cheese.

Seal the side of the dough and push the rolling pin over (not to roll but the make the salami and cheese stick to the dough).

Cut the dough into 6 pieces (using ruler to guide you ).

Cut the piece in the middle and fold one of the end into the middle of the cut, do it 2 times to form a twist.

Place the dough on the oven sheet, lined with non stick baking paper (the cheese will melt while baking and some will leak).


Preheat the oven to 180°C. Let the dough rise until almost double in size, (about 30 minutes).
Before put them in the oven, squeezes the mayonnaise over the bread.

Bake for 10-12 minutes or until the breads are golden brown.

Cheese and Salami Twists

Summer Nectarine Cakes : Great for lazy day !

Because I didn’t have a lot of time lately (almost everyday I went to the mall with my sisters, last week), I was tried. But I couldn’t stop baking and all I want is an easiest recipe which I don’t have to do anything more than mix and pour (yes, this one is the easy and yummy recipe, that I use very little time for mixing, about 5 minutes).

The recipe is from.......... I always place this book near my bed, haha, I think it’s a beautiful cookbook and the recipe are very simple and easy as the name of the book.

Nectarine is one of my favorite fruits and when turns it in to this cake the flavor of sweet fruit goes very well with the lightly sweet almond base cake.

So, take all the ingredients out of the fridge and you will have a lovely little cake to enjoy in less than 30 minutes.

Summer Nectarine Cakes

Makes 12

3	egg whites
1 cup (110g/3¾ oz)	almond meal (ground almonds)
½ cup (75g/ ⅔ oz)	icing (confectioner’s) sugar, sifted
¼ cup (40g/ ½ oz)	self-raising (self-rising) flour or cake flour with ¼ tsp of baking powder
50g (1¾ oz)	butter, melted
1 tablespoon	finely grated lemon rind
1	large nectarine, halved and thinly sliced

Preheat the oven to 180°C (350°F).

Place egg whites, almond meal, sugar, flour, butter and lemon rind in a bowl and mix to combine.

Spoon the mixture into 12 lightly greased ¼ cup (60ml / 2 floz) capacity patty tins and top with a slice of nectarine.

Bake for 15 minutes (I bake for 20 minutes) or until puffed and golden.

Summer Nectarine Cakes