Daring Bakers February Challenge - Quick Bread

banana bread, with plenty of walnuts!


The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

OMG I am so late and I've missed so many challenges!! Determined to complete March's challenge and post it. URGH!



lovely crumb and texture

So for the previous month, I've made a banana bread with plenty of walnuts. Bananas were expensive in Perth before I went back, at around 6 dollars a kilogram due to the floods in Queensland, where the bananas came from. I was so devastated that when I was back in Singapore, I made sure there was bananas in the house all the time since its perpetually cheap. Prices fell again this summer, back to 1.60 AUD a kilogram, which was way more reasonable and so here comes bananas in the house! =D Speaking of which, this is my first baking project in the new house!! WOOHOO! It worked! nomnomnom

I really love this banana bread, simply because my lovely friend, V.Lo mixed it for me while I watched her do it. Deft hands, dainty movements with loads of love, one can only expect the bread to taste amazing. And it did. Food from the heart always tastes better.


unknowingly finished the slices that I've cut for the photos.. oops

Recipe
from Joe Pastry

2 overripe bananas, made about 3/4 cup banana
3/4 tbs buttermilk
1/2 tsp lemon juice
1 cup all-purpose flour
3/4 tsp baking powder
1/8 tsp salt
1/4 tsp baking soda
55g butter
1/2 cup sugar
1 egg at room temperature
a cup of chopped walnuts, to spread on top

1. Preheat oven to 185 deg C.
2. Mash the banana, lemon juice and buttermilk together.
3. Cream the butter and sugar in a mixer until light and fluffy, pale yellow in color. Then add eggs one by one whilst beating between each addition.
4. Add 1/3 of the flour mixture and mix gently, followed by 1/2 of the banana mixture, then another 1/3 of the flour mixture, then remaining 1/2 of the banana mixture, and then the last 1/3 of the flour mixture. Gently mixing after each addition. Do not overmix!
5. Leave at least a few streaks of white (flour mixture) to ensure that you do not overmix. Remember to scrape the bowl a lot! Scrape it into the pan and spread the chopped walnuts on top. Alternatively, swirl the chopped walnuts in gently with a spatula
6. Bake for an hour until firm and toothpick test comes out clean. Cool it in the pan, before slicing and enjoying!


Pressure points and top tips! (from trial and error) =D

1. Don't overmix. Leaving that few streaks of flour ensures that the gluten in the flour isn't overly activated, which would lead to a bread with tough leathery texture.

2. Use really really really ripe bananas because the flavor from the banana will be really intense.

3. Eat the batter. Its delicious.


nomnomnom

Daring Baker's October's Challenge - Povitica

Sliced up and ready to be eaten

So after last month's accident of not finding time to bake the croissants, I was determined to fulfill this month's challenge. Thankfully, I had more time in the schedule this month and promptly made it on the first week, when one of our lectures got cancelled and I had an afternoon off. Yippee!

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

This bread is really yummy! CK and I loved the filling to bits. Hard to go wrong with that sort of filling actually. Plenty of nuts, butter, milk, eggs, cinnamon. Yum. Double yum.


innards

The bread came out slightly dry though. Wonder if it's due to our poor handling as some people seem to have moist ones. The filling wasn't grounded as fine as well so the pattern was disrupted by the larger walnut chunks.

Thanks Jenni for the excellent challenge and exposure! =D

Quarter Batch Dough Ingredients (Makes one loaf 1.25 lbs/565 grams)

To activate the Yeast:
1⁄2 Teaspoon (21⁄2 ml/21⁄4 gm)
Sugar 1⁄4 Teaspoon (11⁄4 ml/3⁄4 gm)
All-Purpose (Plain) Flour
2 Tablespoons (30 ml) Warm Water
1 1⁄2 Teaspoons (71⁄2 ml/31⁄2 gm/0.125 oz/1⁄2 sachet) Dry Yeast


Dough:
1⁄2 Cup (120 ml) Whole Milk
3 Tablespoons (45 ml/43 gm/11⁄2 oz)
Sugar
3⁄4 Teaspoon (33⁄4 ml/9 gm/0.17 oz) Table Salt
1 Large Egg
1 tablespoon (30 ml/30 gm/1⁄4 stick/1 oz) Unsalted Butter, melted
2 cups (480 ml/280 gm/10 oz/0.62 lb)
All-Purpose Flour, measure first then sift, divided


Topping:
2 Tablespoons (30 ml) Cold STRONG Coffee
1 1⁄2 Teaspoons (71⁄2 ml/7 gm/1⁄4 oz) Granulated Sugar
Melted Butter


Quarter Batch Filling Ingredients (enough filling for one loaf)
13⁄4 Cups (420 ml/280 gm/10 oz) Ground English Walnuts
1⁄4 Cup (60 ml) Whole Milk
1⁄4 Cup (60 ml/58 gm/1⁄2 stick/2 oz) Unsalted Butter
1 Egg Yolk From A Large Egg, Beaten
1⁄4 Teaspoon (11⁄4 ml) Pure Vanilla Extract
1⁄2 Cup (120 ml/115 gm/4 oz) Sugar
1⁄4 Teaspoon (11⁄4 ml/1 gm)
Unsweetened Cocoa Powder
1⁄4 Teaspoon (11⁄4 ml/3⁄4 gm) Cinnamon

Directions:


To Activate Yeast:
1. In a small bowl, stir sugar, flour, and the yeast into cup warm water and cover with plastic wrap.

2. Allow to stand for 5 minutes

To Make the Dough:

3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.

4. In a large bowl, mix the scalded milk, sugar, and the salt until combined.

5. Add the beaten eggs, yeast mixture, melted butter, and 1 cup of flour.

6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.

7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick.

8. Place dough in lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.


To Make the Filling
9. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.

10. Heat the milk and butter to boiling.

11. Pour the liquid over the nut/sugar mixture.

12. Add the eggs and vanilla and mix thoroughly.


13. Allow to stand at room temperature until ready to be spread on the dough.

14. If the mixture thickens, add a small amount of warm milk.


To Roll and Assemble the Dough:
15. Spread a clean sheet or cloth over your entire table so that it is covered.

16. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)

17. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle
and working your way out, until it measures roughly 10-12 inches (251⁄2 cm by 301⁄2 cm) in diameter.

18. Spoon some of the melted butter on top.

19. Using the tops of your hands, stretch dough out from the center until the dough is thin and
uniformly opaque. You can also use your rolling pin, if you prefer.

20. As you work, continually pick up the dough from the table, not only to help in stretching it
out, but also to make sure that it isn’t sticking.

21. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin
that you can see the color and perhaps the pattern of the sheet underneath.

22. Spoon filling (see below for recipe) evenly over dough until covered.

23. Lift the edge of the cloth and gently roll the dough like a jelly roll.


24. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.

25. Brush the top with a mixture of 1⁄2 cup (120 ml) of cold STRONG coffee and 2
tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.

26. Cover pans lightly will plastic wrap and allow
to rest for approximately 15 minutes.

27. Preheat oven to moderate 350°F/180°C/gas
mark 4.

28. Remove plastic wrap from dough and place
into the preheated oven and bake for approximately 15 minutes.

29. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.

30. Remove bread from oven and brush with melted butter.

31. Check the bread every 30 minutes to ensure that the bread is not getting too brown. You may cover the loaf with a sheet of aluminum foil if you need to.

32. Remove from the oven and allow to cool on a wire rack for 20-30 minutes.

33. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.


nomnomnom

July Daring Bakers Challenge - Fresh Frasiers

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

Wheeeeee, my first post in a long time! And my first post for Daring Bakers! =D

Ok excitement over. I was SUPER excited about this challenge cause of a few reasons. First, it is my first challenge for DB *omgexcites* and second, its a cake I've never seen, heard nor done before!



So this was my final product. A very simple and ugly Durian Frasier. I made it 2 layers instead of 1 so that I can stuff more durian in it! because I wanted to be, uh, different.

A Frasier is a beautiful layered sponge cake with pastry cream in the middle, with fruits in the middle and exposed. It's SOMEWHAT like a Japanese Strawberry Shortcake, but with pastry cream instead of whipped cream. Omg typing that description just made me tingle in foodcitement.

Having said all those however, I am just immensely disappointed with my photos this month. The cake doesn't look as pretty as the other Daring Bakers'! =( *hangs head down in shame*. I got so much to go in food styling. Sigh!

I was back in lovely Singapore for my winter holidays and man was it enjoyable. Being in Dental school means that my holidays are shortened considerably as compared to other courses so that sucks epicly. We had to return 2 weeks earlier than the rest of the school for lectures and lab work. URGH!!!!!!!!!!!!!!! On top of that, we had a test on the following Monday after school starts. Yes, 1 week after school starts, and I've got a test AND assignment due. CRIESSS

ANYWAY, I was on a mini baking and cooking frenzy in Singapore. Before I knew it, I had to come back to Perth. So July in Singapore only meant one fruit, and that is The Durian. Omg. People who know me knows my list of loves. And durian is right up there with chocolate. I wanted to make my Durian Frasier WITH chocolate cream on top but I got shot flabbergasted looks. Since I was making the cake for more than just ME, I had to hold my chocolate fingers at bay.

So the mention of durian induces 2 extreme responses. Either the OMGILOVEIT or the OMGIHATEIT. Some weird people in the world think it's too pungent and disgusting. (I'm kidding! =P) Personally I'd bottle the fragrance and spray it everywhere in my house. There's something about durian that sends my nose into overdrive, my soul into excitement, and my salivary glands into active secretion. The creamy rich thick delicious fruit has the texture of puree.

Sigh. I weep with forlorn desire.

To be honest, the cake is not much, really. It's all about celebrating the durian, and my short time in Singapore. I should have cut and taken a picture of the slice perhaps it'll be better. But you know.... Circumstances.... I ended up eating the cake directly with a fork. Well, I was sharing with family alright! They don't mind fork marks! I hope..

Recipe for the Chiffon Cake


1 cup + 2 tablespoons (270 ml) (51⁄2 oz/155 gm) all-purpose flour
1 teaspoon (5 ml) (4 gm) baking powder
3/4 cups (180 ml) (6 oz /170 gm) sugar
1/2 teaspoon (21⁄2 ml) (11⁄2 gm) salt, preferably kosher

1/4 cup (2 fl oz/60 ml) vegetable oil
3 large egg yolks
1⁄3 cup + 1 tablespoon (3.17 fl oz/95 ml) water
1 teaspoon (5 ml) pure vanilla extract
3/4 teaspoon (33⁄4 ml) (3 gm) lemon zest, grated
5 large egg whites
1⁄4 teaspoon (11⁄4 ml) (1 gm) cream of tartar


Directions:

1. Preheat the oven to moderate 325°F (160°C/gas mark 3).

2. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the
sides of the pan.

3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45
ml.) of sugar, and all of the salt. Stir to combine.

4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.

5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.

6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a
medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.


7. Using a grease free rubber spatula, scoop about 1⁄3 of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.


8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.


9. Removed the cake from the oven and allow to cool in the pan on a wire rack.

10. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form
sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Let me say that this chiffon recipe is a KEEPER! Really. I've never smiled so much, for so long, after eating a sponge. It's.... Just sheer beauty. The fluff, the flavor, the caramelized crumb, the fluff, the fragrance. lovessss

For the filling, I mixed in copious amounts of durian flesh and a cup of whipped cream to lighten the mixture. Then I also made a simple syrup of 2 tablespoon sugar to 2 tablespoon water to brush over the sponge layers to keep them moist and excited. The assembling is pretty straightforward, as I smeared durian flesh all around the sides and spread my durian filling in the middle.



Oh what I would give to have even a mouthful of that cake right now. Should've taken more pictures. Drats. NOT a good first post, at all. Pretty, it definitely isn't. But as a vehicle for the best fruit (no its not healthy, unlike other fruits. this is Calorific with a capital C.) in the world, damn that was a fine one.