Recipe and some importance things

I have a feeling that my recipe list will be longer and hard to find in one day so this is my recipe page.

Cookies

Cakes

Tarts & Pies

Biscuits & Muffins

Desserts & Other

Ice Cream

Breads

Foods & Drinks

Doggy special

Technique

Chocolate and coffee CUPCAKES

Cupcakes are for party, and for this time I suggest Mezzo Mezzo cupcakes, a dark and handsome chocolate-coffee cupcake from ...............  Browsing the book last night and I had a feeling that this was the one I want. Chocolate and coffee flavor is great for everyone, and this one is very good for every party. This cupcake is not too sweet and filled with rich chocolate and coffee flavor, topped with chocolate and coffee whipped cream (that tastes like coffee ice cream, yummy). You can eat them plain if you like but the chocolate and coffee whipped cream makes this cupcake much more delicious.

Chocolate and coffee cupcakes

ABOUT 16 REGULAR CUPCAKES

1⅓cups (190g)	all-purpose flour
2 teaspoons	baking powder
1 teaspoon	baking soda
1 teaspoon	salt
½ cup(50g)	unsweetened cocoa powder
1 cup(210g)	light brown sugar
3 tablespoons	instant coffee powder
½ cup/1 stick	unsalted butter, melted and cooled
2	eggs, slightly beaten
1 cup	sour cream

CHOCOLATE WHIPPED CREAM FROSTING

1 cup	heavy whipping cream, chilled
3 tablespoons	sugar
1 tablespoon	unsweetened cocoa powder
1 tablespoon	instant coffee powder

Preheat oven to 350°F.

In a large bowl, mix all of the dry ingredients together and set aside.

In another bowl, mix butter, eggs, and sour cream together. Pour into dry ingredients, rapidly mixing with a wooden spoon until batter is smooth.

Spoon batter into cupcake papers, filling cups about ⅔full. Cook for 15-20 minutes or until a tester inserted into the center comes out clean.

Remove from oven and cool.

To make the frosting: put cream, sugar, cocoa, and coffee powder in a large bowl. Stir, cover, and let sit in the refrigerator for about an hour, until chocolate and coffee have dissolved. Remove from refrigerator and beat with an electric beater until stiff.

Frost cooled cupcakes just before serving.

Recipe from: Cupcakes Galore

Happy Home Made Bread by Mikasan

みかさんの手づくりパンのある楽しい食卓 (Happy Home Made (made by hand) Bread (a meal with a bread) by Mikasan (you can see her home page, quite cute but the page is in Japanese)) As the name suggest, the recipes in the book are not the fancy breads, just lovely little bread that you can make by your hand (and easy to make too), no technique require.

The book starts with the basic recipes of rich and lean dough, and by adding or changing some ingredients, you get a different kinds of bread (sound familiar, it the same idea as the one that I tell you about in sausage rolls, because bread don’t need many ingredients, so change a little bit can make a big different ).

The book look like a picture book as the Japanese cookbooks always be, the picture from start making the bread until it’s coming out of the oven is very promising that if follow her method, you can make a bread for sure. There are a lot of recipes (that comes from the basic), milk bread, brown sugar bread, table roll, raisin bread, French bread, Chinese steam buns (plus Japanese pork belly stew recipe to eat with), and a lot more.

The last time I made raisin bread, it’s very good, real soft and great fragrance from the rum. For today, ミルク　スクエア(Milk square bread) is the same dough for testing this time. For the best texture “Don’t use Microwave for reheat this bread”.

Milk square bread

Makes 9 squares

Bread Flour	200 g
Instant dried yeast	5 g
Sugar	10 g
Salt	½ tsp
Unsalted butter (soft)	20 g
whole milk	140 ml
Egg wash
1 egg + 1tbsp water

Put the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the milk mixture into the bowl, use large spoon to mix everything together. Put the butter in the bowl and rub until all butter is distributed, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.

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

Preheat the oven to 180°C. Take the dough out of the bowl. Gently press down the dough and a rolling pin to roll the dough to press the dough into a rectangle, about 18x18 cm. Cut the dough into 9 pieces (about 6x6cm). Place the dough on the oven sheet. Cover the shaped dough; let rise until almost doubled in volume, to 30 minutes. Brush with egg wash before baking.

Bake for 10 minutes (or more).

Bread recipe from: みかさんの手づくりパンのある楽しい食卓