Custard Raisin Bread: Soft and sweet bread, I know that you will love it!

My friend ask "Do you stop making bread?" well, she can think that way because I didn't post the bread recipe lately. I do make a lot of bread, but I just don't try anything new, so I really have nothing to show, haha.

So last night while I browsed through the books, I thought about this bread, the simple one that I want to try but just forgot about it.
The recipe come from 特別な日に焼きたいお気に入りパン (Favorite bread for special day) by 門間 みか (Mika Monma). She is one of my favorite food writer, how can I forgot her, ^ ^", may be the problem comes from the fact that I have more and more books, and I really want to try all the recipes, so when I got new book I will try new recipe and I have no time to look back to the recipe in the older book that I still didn't try it.
This bread is very easy to make, and it bases on her basic bread recipe. You can make this bread even you never make bread before (yes, I can promise the result, because many of my friends had their first home made bread by using this recipe). The dough is very easy to knead, and that the biggest part, because the first time bread maker will be happy to see that her (or his) bread dough really transform  from the mass mixture into smooth and satin dough in less than 15 minutes (hand knead).

The only problem from this time is I really want to put all the custard cream into the bread (haha, what can I do, I love to eat it), so it oozed out when I cut it into pieces, but it's still fine, only prepare for the mess.
This little bread can be serve as a breakfast or a tea time treat. So, welcome to the world of my bread baking (^ ^), hope you enjoy this bread like I do.

Custard raisin bread

Makes 8 (8cm foil cup)

Bread
200g .................... Bread flour
20g ...................... Sugar
3g ........................ Salt
140g .................... Milk
3g ........................ Instant yeast
20g ...................... Unsalted butter

Filling
80g ...................... Raisin
1tbsp .................... Rum

Custard Cream
2 .......................... Egg yolks
40g ...................... Sugar
20g ...................... Plain flour
150g .................... Milk
20g ...................... Unsalted butter
1/4tsp .................. Vanilla paste

............................ Apricot jam for glazing


First Make the custard cream:

 

Put  egg yolks, flour and sugar, whisk together, meanwhile put the milk in microwavable cup and heat for 1and a half minutes. Gradually pour the hot milk into the yolk mixture, whisk all the time until all the milk is in the pan.

Put the pan over low heat, whisk all the time until the mixture is thicken.

  

Take the pan off the heat and put the butter into the custard, stir to combine, put the vanilla paste and stir again, let the custard cool.

Mix the raisin and rum together.

Make the bread:

  

Put the bread flour, yeast and sugar 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.

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). Until all the dough are moisten.

Add the soften butter, 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, the dough will stop sticking to your hand.

Cover the bowl with a tea towel and leave the dough to prove for about 60 minutes.

  

Preheat the oven to 180°C

Roll the dough into a rectangle about 1 cm (1/2 in) thick.
Spread the dough with the custard cream.
Sprinkle the raisin over the custard. Roll up the dough as you would a Swiss roll.

  

Then cut into 8 pieces (the custard will ooze out a bit, it's ok) , and place in the prepared foil cup, leave to prove under a tea towel for about 30 minutes.

Put the bread in the oven, bake for 10-15 minutes or until golden brown.

Make the Apricot Glaze:

Heat the apricot preserves in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

  

Brush the bread with the apricot glaze, and let it cool completely.

 

Custard Raisin Bread: Soft and sweet bread, I know that you will love it!

Chicken Farm Baker's Project #19: Verrines, Trendy and Luxury in a Glass, Délice du Café Noir

 

The chicken farm bakers still fall in love with France, so this time, the dessert that we make has a French name: Verrines. The dessert in a glass that everyone will love.

And my friend really want us to pay a lot of attention to this project, so she order (^ ^, well, in her queen of this month manner), that we should make 3 kind of thing in this dessert and one of them must be baked.
This kind of dessert is what I really want to do, the dessert in a glass, that easy to serve, and lovely to look. So, I really have a lot of fun making this.
I choose to make 4 things (well 3 is not enough for me haha). Start with the caramel chocolate mousse in the bottom, follow with the white chocolate mousse that divide with the coffee soaked chocolate sponge, then top with the chocolate sponge that has been drizzle with a lot of chocolate coffee ganache.
Each time that you dip the spoon into the glass you will be the one who decide, where to stop, ^ ^, the white chocolate mousse that is sweet and soft or go into the deeper taste of the caramel chocolate mousse.
As this is my first verrine, I make two size of it, first one the small size (5.5cmx 8.5cm) and the bigger one (7cmx9cm), both of them have their own benefit, the small one is very cute and easy to finish (well, I think it's not too much to eat it in one sitting haha) the bigger one is beautiful and will make everyone who love to eat the dessert very happy (and if you serve this size at the party, your friend will love you for your generosity).
Anyway, just choose the size that you like (or the glass that you have, ^ ^) and decorate it the way you like, we talk about the trendy and luxury in yours, so show it!


A lot of thank to my friends Koy who gave me the chocoloate sponge recipe.
Adaptation from: Verrines by José Maréchal 

  

Délice du Café Noir

Makes 6 (3x(5.5cmx 8.5cm) and 3x(7cmx9cm)) 

  

Caramel chocolate  mousse

30g ..................... Sugar

70ml ................... Whipping cream

2 ......................... Egg yolks

80g ..................... Dark chocolate (I use 50% cocoa mass), chopped

170ml ................. Whipping cream

1tbsp .................. Icing sugar

White chocolate mousse

150g .................. White chocolate, chopped

125ml ................ Whipping cream

1 ....................... Gelatin leaf (or 2g of powder gelatin)

125ml ................ Whipping cream

1tsp ................... Icing sugar

Chocolate sponge

85g .................... Eggs

42g .................... Superfine sugar

........................... A dash of salt

13g .................... Cake flour

8g ...................... Cocoa powder

20g .................... Corn flour

Chocolate coffee ganache

50g .................... Dark chocolate, chopped

85ml .................. whipping cream

1tsp ................... Instant coffee granules

Chocolate and gold leaf for decoration

Kahlua® or other brand coffee liqueur for sprinkle the sponge

Make the Caramel chocolate mousse:

 

Pour the sugar into the pan and put the pan over medium heat, and heat the 70ml of the whipping cream in the microwave (about 1-2 minutes).

When the sugar turn into amber pour the hot whipping into the pan and stir to combine.

Take the pan off the heat and pour the chocolate into the pan, stir until all the chocolate melt.

Whisk the egg yolk until homogenize, then pour the hot mixture into the egg yolks and whisk until combine, let the mixture cool completely.

  

Whisk the 170ml of the whipping cream with the icing sugar until soft peak form.

 

Put 1/3 of the whipped cream into the chocolate mixture, whisk gently to combine.

Pour the chocolate mixture back into the whipped cream and fold to combine.

Pour the mousse into the glasses.

Put the glasses into the fridge, while preparing the next layer.

Make the chocolate sponge cake:

  

Preheat the oven to 200°C Line 24x34cm sheet pan with paper.
Beat the egg and salt until mix and lighter in color, gradually add the sugar into the egg and beat until ribbon stage (you can see that you can lift the beater and make the letter 8).

  

Sift the cocoa powder, flour and corn flour together. Put the flour mixture into the egg mixture (divide the mixture into 3 parts) and fold gently until combine.

  

Pour into the prepared pan and bake for 7 minutes.

Make the white chocolate mousse:

  

Bloom the gelatin in the cold water.

  

Pour the whipping cream into the pan and bring to boil, when the whipping cream boil, pour the chocolate into the pan and whisk to combine.

When all the chocolate melt, put the gelatin into the chocolate mixture and stir to combine, and let it cool completely.

  

Put 1/3 of the whipped cream into the chocolate mixture, whisk gently to combine.

Pour the chocolate mixture back into the whipped cream and fold to combine.

Pour the mousse into the glasses.

  

Cut the chocolate sponge and place on top of the white chocolate mousse sprinkle with the coffee liqueur and pour the white chocolate mousse on top of the sponge.

Put the glasses into the fridge, while preparing the next layer.

Make the coffee chocolate ganache:

  

Pour the whipping cream into the pan and bring to boil, when the whipping cream boil, pour the chocolate and the instant coffee granules into the pan and whisk to combine.

Finish the dessert:

  

Cut the rest of the sponge into tiny dice and place the sponge in the glasses.

Drizzle with the coffee chocolate ganache.

Decorate with the gold leaf and chocolate.

 

Chicken Farm Baker's Project #19:

Verrines, Trendy and Luxury in a Glass, Délice du Café Noir

Berry Coffee Cake: Easy, and delicious cake to start your day!

 

Coffee cake is very easy to eat, and well, very easy to make too. Because one of my sisters really love to eat coffee cake and that's the reason why I love to make it too.

So as a recipe tester ( haha, I already promote myself, ^ ^), I have to choose one recipe to try, and the coffee cake is one after I told my sister to make a decision between this recipe and the Berry Kuchen. Actually I didn't have to ask her because I already know the answer.
And I'm glad to make it, the cake is very good, not too sweet and moist (I think the streusel is too sweet for some people but I like it, taste like a oatmeal cookie). When I eat this cake, I like to eat the streusel and the berry first, then finish the rest of the cake.
The method of making this cake is like the way you make the muffin (or other quick bread), so it's very easy and very quickly to make too. So, if you want to have a freshly baked coffee cake in the morning, just prepare everything at night, like the streusel, the flour part, and the wet part, then mix all of the ingredients in the morning and put then in the oven. After 35-40 minutes your house will full of sweet and homey fragrance of this coffee cake. Imagine it, your morning will be great and your whole family will be happy very  too.

 

Berry Coffee Cake

Makes one 8x8-inch square pan

  

STREUSEL
60g ............................ cold unsalted butter
50g ............................ granulated sugar
100g .......................... light brown sugar
35g ............................ all-purpose flour
40g ............................ rolled oats
.................................. a pinch of salt

COFFEE CAKE
210g .......................... all-purpose flour
75g ............................ granulated sugar
1½ tsp ....................... baking powder
½ tsp ......................... salt
2 ................................ eggs
85g ............................ unsalted butter, melted and slightly cooled
½ tsp ......................... vanilla extract
170g .......................... sour cream
250g .......................... Fresh or frozen berry

Prepare to bake.

Preheat the oven to 350°F. Lightly grease and flour a 8 by 8-inch baking pan.

Make the streusel.

  

Dice the butter into to ½-inch cubes, then combine it with the granulated and brown sugars, flour,oats and salt. Use two knives, a pastry blender, or your fingers to mix the ingredients until crumbly . If you’re making the streusel ahead of time, cover and refrigerate it until you’re ready to proceed with the recipe.

Make the cake:

  

Lightly whisk the eggs, butter, and vanilla together.

 

Sift the flour, sugar, baking powder, and salt into a bowl with high sides. Make a well in the center.
Pour the wet mixture into the well, then add the sour cream by evenly distributing large spoonfuls around the edges of the dry ingredients. Gently mix the batter, using a large spatula to fold the dry ingredients into the wet ingredients. Use big, slow, circular strokes that scrape the bottom and sides of the bowl with each motion. Don’t worry if the batter appears slightly lumpy, or if there are streaks of sour cream. The delicate texture of this batter is achieved through minimal mixing. (Some small patches of flour may still be visible; this is okay, as they’ll be absorbed during the baking process.) Scrape the batter into the prepared pan.

  

 Distribute the fruit in an even layer over the batter, then sprinkle evenly with the streusel. Bake for 35- 40 minutes, rotating the pan halfway through the baking time. The streusel should be crunchy and brown, and a skewer inserted in the center should come out clean.
Serve the coffee cake straight from the oven with plenty of fresh, piping hot coffee.

  

Berry Coffee Cake: Easy, and delicious cake to start your day!