Sweet Corn Bread: Rolled corn bread

I love to eat sweet corn, in Thailand they are boiled whole and dip in the salted water. The fresher the sweeter. But when they are unavailable, the frozen or the caned one will do, ^ ^.

This bread is very soft, and very fragrance, because the dough using 2 yolks than whole egg. The sweetness of the corn is great when combines with the soft and sweet bread.

The recipe comes from ...............I love this book now, haha. There are many sections of this book that is very interesting, like simple bread and variation, easy to make, French toasted, sandwich, quick bread and many kind of bread recipes. I will show inside of the book next time, ^_^.

Anyway, I think this bread is very easy to make and anyone who love eating corn will love it as I do.

Sweet Corn Bread: Rolled corn bread
Makes 8 (8cm ramekins)

Filling
150g (net weight)	Caned sweet corn
Dough
200g	Bread flour
2tbsp	Sugar
1tsp	Instant yeast
½tsp	Sea salt
100 ml	Milk
2	Egg yolks
30g	Unsalted butter
Egg wash	Egg yolk + 1tbsp water (mix together)

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture 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 (see the picture here). 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 (up to your strength and up to the recipe) or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.


Brush 8 ramekins well with butter.
Roll the dough into 20x30 cm square.
Spread the corn over the dough, then roll into the cylinder.


Cut into 8 pieces and place into the prepared ramekins.
Let the dough rise until almost double in size.

Preheat the oven to 180°C.



When the dough is ready, brush with egg wash, then put the dough into the oven.
Bake for 15 minutes, or until the dough is golden.
Let the bread cool on the wire rack.

Sweet Corn Bread: Rolled corn bread

FRUITCAKES: Special occasion or not, I love it anyway!

This cake seen to be special, for the fact that most of the time we make it for Christmas. But you know me, I don't care about the occasion, haha, as long as it's delicious.

Last month I got an e-mail from someone, who wanted a recipe for a fruitcake that is not too sweet. Fruitcake is very sweet from the dried fruits but this recipe uses a lot of nut too and I use less sugar than the original recipe. I use only 220g of sugar but if you want less sweet you can use only 200g of sugar.

For the dried fruits you can use 2½ pounds of your favorite dried fruits, anything that you like, but don't forget to cut them into the same size. And for the fruits I let it stand for 1 week before using it (last time I make Light Fruit Cake: Easy Festive Cake! I felt so lazy I didn't want to wait for any minute ^ ^).

FRUITCAKES

MAKES TWO 8-INCH CAKES

2½ cups (15 ounces)	Raisins
2½ cups (15 ounces)	Golden raisins
2 cups (9 ounces)	Dried currants
2 cups (11 ounces)	Dried sour cherries
2½ cups (9 ounces)	Dried cranberries
1 cup (5 ounces)	Dried apricots, cut into ¼ -inch dice
¾ cup	Honey
1 cup	Cognac, Armagnac, or other brandy
3 sticks (1½ cups)	Unsalted butter, room temperature, plus more for pans
2¼ cups	Bread flour, plus more for pans
1 tablespoon	Coarse salt
1½ teaspoons	Ground ginger
1½ teaspoons	Ground cinnamon
1 teaspoon	Ground cloves
1½ cups (5 ounces)	Walnuts, coarsely chopped
1¼ cups	Sugar ( I use 220g)
7	Large eggs
1½ cups	Apricot jam
	Assorted nuts and dried fruits, for garnish (optional)

In a large nonreactive container (glass, ceramic, or plastic), combine the dried fruits, honey, and Cognac; set aside to macerate at room temperature for at least 24 hours, or up to 2 weeks, covered with plastic wrap.

Preheat the oven to 275°F. Generously butter and flour two 8-by-3-inch round cake pans; tap out any excess flour, and set aside. Sift the flour, salt, ginger, cinnamon, and cloves into a large bowl. Stir in the walnuts, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating after each addition to incorporate, and scraping down the sides of the bowl as needed. Transfer to a large bowl. Using a rubber spatula, fold in the flour-nut mixture and the drained fruit mixture; stir to evenly distribute fruits and nuts.

Divide the batter between the prepared pans. Bake until a cake tester inserted in the centers comes out with only a few moist crumbs attached, 2 hours to 2 hours 15 minutes. Transfer pans to a wire rack to cool completely. Invert cakes onto rack to re move from pans. Reinvert, top sides up.

To decorate cakes, combine the apricot jam with ½ cup water in a small saucepan; stir until melted and combined. Strain through a fine sieve into a bowl.

While jam is still hot, brush it liberally over cakes. Garnish cakes with additional dried fruits and nuts, if using, and top with a final coat of hot jam.

FRUITCAKES: Special occasion or not, I love it!

Chicken Farm Bakers' Project # 9: Pink Happy Birthday Cake, Raspberry Mouse Cake

For this month: Chicken Farm Bakers' Project # 9 is Pink Happy Birthday Cake. The host is my best friend Vanillaorchid , she got an idea from the fact that 3 of her family members' birthday is in the month, all of them are girl!.
So in order to celebrate 3 girls' birthday, she need pink birthday cakes (and I know that she need a suggestion for the cake from us, haha).

I have many ideas for this project, cake, cupcake, brownies and etc. But at last I choose: Raspberry Mouse Cake.
The reason is easy, I never make it before, so it's my change to make something new, ^ ^.
This cake is very easy to make (even thought you may think it's not because of the long list of how to and the long list of the ingredients, >*<), the base is the chocolate chiffon that top up with the raspberry mousse. I have to make a lot of change form the original recipe, I really don't know it's good or not but I believe that there is something wrong in the book. So, I don't want to give you the name of the book, ^ ^".

Pink Happy Birthday Cake, Raspberry Mouse Cake

Makes 4 (8 cm cakes)

Cocoa chiffon (makes 20x20cm square cake)
4	Egg yolks
70g	Caster sugar
2tbsp	Salad oil
50ml	Water
50g	Cake flour
20g	Cocoa powder
4	Egg whites
Syrup
20g	Caster sugar
50ml	Water
1tbp	Raspberry or Cassis liquor
Raspberry mousse
300g	Raspberry puree
90g	Caster sugar
6g	Gelatin powder
300g	Whipping cream

Preheat the oven to180°C
Line the base of 20X20 cm pan with baking paper.
Sift the flour and cocoa powder together.

Beat the egg yolk with half of the sugar until light, then gradually add the oil and water.

Pour the flour mixture into the egg mixture, whisk to combine.

*Note: if your cake is not black enough, use a little bit of black coloring gel.


Beat the egg white with half of the sugar until stiff peaks form.

Fold the egg white into the egg and flour mixture, until combine.

Pour the batter into the pan, level the batter.
Bake for 30 minutes.
Let the cake cool on the wire rack.

When the cake cool, cut into circle and place in the molds.

Make the syrup:

Mix all the ingredients in the pan then bring to boil.
Brush the cake with the syrup.
Put the cakes in the refrigerator.

Makes the Raspberry mousse:

Mix the gelatin with 2tbsp of water.
Pour half of the raspberry with the sugar into the microwavable bowl, heat for 1-2 minutes until hot.
Put the gelatin into the raspberry puree, whisk to combine.
Pour the hot mixture into the rest of raspberry puree, beat to combine. Let the mixture cool.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the raspberry mixture.

Gently fold back the raspberry and cream mixture into the cream. The mixture will be quite loose.

Top the cake with mousse. Refrigerate for 4 hours, or overnight, until set.

Chicken Farm Bakers' Project # 9: Pink Happy Birthday Cake
Raspberry Mouse Cake