Bee Hive Cake (Cliff Notes)

Full recipe and history here: http://kwgls.wordpress.com/2014/01/08/my-childhood-cakebee-hive-cakemalaysian-honey-comb-cake-or-kueh-sarang-semut-%E8%9C%82%E5%B7%A2%E8%9B%8B%E7%B3%95%EF%BC%89/

I use my blog as kind of a baking diary, and consult it while cooking, so this is my cliff notes version of the first recipe (with sugar, not golden syrup).

BEE HIVE CAKE

INGREDIENTS

  • 1.5 sticks of butter at room temperature
  • 1 can of condensed milk or sweeten beverage creamer (380 grams, 13.4 oz)
    • NOT sweetened condensed milk (Caution!)
  • 2 cups of self raising flours
    • SUBSTITUTE WITH 2 c flour, 3 tsp baking powder, 1/2 tsp salt
  • 2 cups of water
  • 2 cups of blended white sugar (so that it is superfine)
    • BRITISH call this blended sugar castor sugar
  • 1.5 teaspoons of baking soda
  • 8 eggs

DIRECTIONS

Preheat oven to 325 F.

Melt sugar (by itself) on low heat in saucepan on stove. STOP when it is light brown and partly melted OR ELSE it will BURN.  It takes a LONG TIME – around 10 minutes!

Add water to saucepan. Mix. (CAUTION! SUGAR IS HOT, SO IT WILL SPLATTER!). Let cool.

In mixing bowl, beat butter (by itself) until fluffy.

Add condensed milk.

Then add eggs, one at a time.

Add dry ingredients to mixing bowl – flour, baking powder, salt.

Add baking soda.

Add cooled sugar water milk mixture from saucepan.

Mix well.

In an 8 x 8 square glass brownie pan, well greased, with parchment paper lined on the bottom, add batter.

Bake for 45-60 min until toothpick comes out clean.

Cut when completely cooled.

Enjoy!

Korean Mocha Bread Recipe (Ki Jay Bakery) [US Measurements]

This receipe looks great, I love how it is explained. I wish the recipe was written out somewhere though. And of course translated from metric, as I’m American.

This recipe is made in two parts. Part one is making the bread dough and letting it rise. Part two is making the crackly sweet mocha covering (called a biscuit), which is rolled out with a rolling pin (like an Indian Roti!) and wrapped around the bread dough.

Mocha Bread
Mocha Bread – (a little overdone :() The baking time has been adjusted to ensure that if you use this recipe, your bread won’t come out overdone like mine. (It’s burnt, but still tastes great!)

BREAD DOUGH RECIPE:

2 c bread flour
2 tbsp sugar
1/2 tsp salt
1.5 tsp dry yeast

Mix dry ingredients.

1 c milk
2 tsp instant coffee
1 egg

microwave wet ingredients for 40 sec

Mix wet and dry ingredients in kitchenaid bowl.

Start kitchenaid. Mix.

Add:

2 tbsp (1/4 stick) butter (room temperature)

Kitchenaid for 9 min.

Add:

1 handful chopped walnuts
1 handful cranberries (dried)

Kitchenaid for 2 min.

LET RISE until double in size, around 30-60 min. While the bread dough is rising, make the biscuit below.

BISCUIT RECIPE:

3 tbsp butter (room temperature)
1/3 c sugar

Mix.

Add 1 egg. Mix.

Add:

1 tbsp milk
2 tsp instant coffee.

Mix.

Add:

1 c all purpose flour (sifted)
1/2 tsp baking powder.

Mix wet and dry biscuit ingredients.

Refrigerate biscuit dough until bread dough finishes first fermentation.

The video does not specify how long the first fermentation is. I’d go with 30 minutes.

Divide fermented bread dough into 4 round balls.

Roll out each ball of bread dough with a rolling pin into a circle (like a pie crust) about 8 inches in diameter.
Roll up like a fruit roll up (or like how you do cinnamon rolls).
Pinch ends and wrap under the elongated loaves. This makes it look cute and professional.

Now you need to roll out the biscuit dough into a flat disc (like a pie crust) and cover the bread dough rolls.
Roll the biscuit dough between two sheets of plastic wrap because it is sticky and unmanageable.
The biscuit dough is rolled into roughly a 9 inch diameter circle.

Wrap the biscuit dough around the bread dough loaves.

Let dough rise a second time. The video doesn’t say how long, I would go with 30 minutes again.

Bake at 350 degrees Farenheit for 20-25 min.

Enjoy!

Korean Mocha Bread Recipe (Ki Jay Bakery)(Metric)

This receipe looks great, I love how it is explained. I wish the recipe was written out somewhere though. And of course translated from metric, as I’m American.

This recipe is made in two parts. Part one is making the bread dough and letting it rise. Part two is making the crackly sweet mocha covering (called a biscuit), which is rolled out with a rolling pin (like an Indian Roti!) and wrapped around the bread dough.

Mocha Bread – (a little overdone :() The baking time has been adjusted to ensure that if you use this recipe, your bread won’t come out overdone like mine. (It’s burnt, but still tastes great!)
Mocha Bread – (a little overdone :() The baking time has been adjusted to ensure that if you use this recipe, your bread won’t come out overdone like mine. (It’s burnt, but still tastes great!)

METRIC:

BREAD DOUGH RECIPE:

300g bread flour
2 tbsp sugar
1/2 tsp salt
6g dry yeast

Mix dry ingredients.

110 g milk
10g instant coffee
1 egg

microwave wet ingredients for 40 sec

Mix wet and dry ingredients in kitchenaid bowl.

Start kitchenaid. Mix.

Add:

30g butter (room temperature)

Kitchenaid for 9 min.

Add:

1 handful chopped walnuts
1 handful cranberries (dried)

Kitchenaid for 2 min.

BISCUIT RECIPE:

40 g butter (room temperature)
60 g sugar

Mix.

Add 1 egg. Mix.

Add:

1 tbsp milk
2 tsp instant coffee.

Mix.

Add:

150 g all purpose flour (sifted)
1/2 tsp baking powder.

Mix wet and dry biscuit ingredients.

Refrigerate biscuit dough until bread dough finishes first fermentation.

The video does not specify how long the first fermentation is. I’d go with 30 minutes.

Divide fermented bread dough into 4 round balls.

Roll out each ball of bread dough with a rolling pin into a circle (like a pie crust) about 8 inches in diameter.
Roll up like a fruit roll up (or like how you do cinnamon rolls).
Pinch ends and wrap under the elongated loaves. This makes it look cute and professional.

Now you need to roll out the biscuit dough into a flat disc (like a pie crust) and cover the bread dough rolls.
Roll the biscuit dough between two sheets of plastic wrap because it is sticky and unmanageable.
The biscuit dough is rolled into roughly a 9 inch diameter circle.

Wrap the biscuit dough around the bread dough loaves.

Let dough rise a second time. The video doesn’t say how long, I would go with 30 minutes again.

Bake at 350 degrees Farenheit for 20-25 min.

Enjoy!

Korean Mocha Bread Recipe

Ate delicious mocha cream bread at Lotte Dept Store in Myeongdong.

Best. Bread. EVER.

Can’t find the recipe online.

So first, a little research into “Korean Mocha Bread recipes”. Then later I’ll try to figure out how to add the cream cheese filling to the bread.

REFERENCE SITES AND VIDEOS:

(Recipe not written out, spoken during the video)

http://www.verascookbook.com/2012/11/korean-style-mocha-bread_24.html

http://www.misscooktocook.blogspot.com/

http://hungry4sweets.blogspot.com/2012/01/korean-mocha-bread.html

http://mistyyoon.com/2010/10/15/roti-buns/

http://allrecipes.com/recipe/mocha-java-bread/

BEST EVER DINNER ROLLS

BEST EVER Dinner Rolls / Indian Pav Bread / Indian Dabeli Bread
(Water Roux / Tongzhen Method)

STARTER

1/3 c flour (King Arthur bread flour or all purpose flour)
1c liquid (2/3 c water + 1/3 c milk)

Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.

DOUGH

5c flour
1/2 c sugar
1/2 c milk powder (Carnation nonfat dry milk powder)
1/2 c half and half (or whipping cream)
3/4 c milk
2 eggs
4 tbsp (half a stick) butter
4 tsp (or two packets) yeast
1 tsp salt
All the STARTER

DIRECTIONS

Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.

Cover. Let rise until double in size, about 1 hour.

TO MAKE DINNER ROLLS

Roll dough into 12 equal-sized balls, 4 to a pan, in 3 pans. (Add stuffing to the rolls now if you want, for example red bean paste, or potato onion mixed vegetable, or meat). Cover loosely. Let rise 30 min. Rolls will smush together.

Glaze with milk or egg wash (1/4 c milk and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny.

Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.

Bake at 350 degrees for about 40 min.

Hokkaido Milk Bread

Hokkaido Milk Bread

Amazing recipe.  Use  for the softest, airiest, most amazing bread and rolls.

You can also stuff it with red bean paste, or something savory.  Just amazing.

The King Arthur Flour people recommended this site and particular recipe in order to replicate the Indian pav bread.

EDIT: For sweet buns, add more sugar (1/4 c more?) and candied fruit (1/2 c?).

Makes 25 rolls.  So maybe halve the recipe next time you make it.