Passionfruit Macarons with Passionfruit Swiss Meringue Buttercream AND TIPS!! by Charlynn Gwee

Passion fruit Macarons with passion fruit Swiss Meringue Buttercream By Charlynn Gwee

Recipe and Tips Link

http://mybakingcottage.wordpress.com/2013/10/03/passionfruit-macarons-tips-on-macarons-making/

Bread Shaping Techniques by Gene Sim

This entry is really long so please click on the link below to open up the blog post.

Simple BM Instructions by Gene Sim

Condensed milk yogurt cranberry loaf

1. All the ingredients measured n laid out.

2. All into tin except flour , yeast n cranberries.
3. Flour in.
4. Dig a hole in the flour. Make sure you dun dig through to the liquid layer.
5. Add the yeast into the hole.
6. Bury the yeast.
7. Put tin into bm and set the function to sweet bread , crust n weight .
8. Let the kneading start n only cranberry is left.
9. Beep sound n then add the cranberries.
10. How the kneaded dough looks at exactly just finished kneading. Ie 30 mins
11. How dough looks like just b4 baking stage.
12. End product.

Ingredients
30g condensed milk
100g milk
50g yogurt
37g egg
20g sugar
3g salt
28g unsalted butter
4g instant yeast
280g bread flour
90g cranberries

Note :
Pics 1 to 3 show the ingredients being put into BM by way of exclusion. If you dun see the ingredient in the pic, it means that it has been put into the tin.
Pics 4 to 6 is showing what I mean by "burying" the yeast.
The rest are pretty self explanatory.
Hope this helps !

Basic Bread Dough Recipe using BM 250

Ingredients:

230g bread flour
70g cake flour
30g sugar
1 egg yolk + milk (add up to 210g)
4 g yeast

18g unsalted butter
4.5g salt

Method:

1.  Place egg yolk and milk into BM.
2.  Cover the liquid with bread and cake flour.
3.  Pour sugar at the side.
4.  Pour yeast in the centre of the flour. Take note that yeast should not touch any of the liquids below.
5.  Put bucket into BM and choose 500g loaf, medium crust colour, select function 1.
6. Press start button.
7.  When timer at 3.12, it will stop mixing. Add in salt and butter.
8. Leave BM to do the rest.

Note:
To add ingredients into the loaf (eg walnuts, cranberries), add them into BM at 2.56 when you hear the beep.
To add toppings to the bread, (eg almond slices), add them into BM at 1.15 timing.

Kenwood BM 250/450 User Manual + Tips

 

GUIDE FOR BUTTONS
Button 1 >>>- Weight
Button 2 >>> Functions 1 - 11
Button 3 >>> START Button
Button 4 >>> Loaf Colour (Medium is most commonly used)
Button 5 >>> Rapid Bake Button (DO NOT USE THIS FUNCTION!)
(I'd suggest that you use a sticker to paste over it or something)

WEIGHT SELECTION FOR LOAVES
Total Flour:
250-300g flour >>> choose 500g loaf
350-400g flour >>> choose 750g loaf
450-500g flour >>> choose 1kg loaf

The Time routine for bread loaf
Duration: 3 hour 18 minutes
1. at 3.12 stop
2. at 3.08 add salt & butter just when it starts to knead again
3. at 2.56 beep while kneading, add ingredients
4. at 2.48 stop for proof
5. at 2.09 knead for few seconds
6. at 1.43 knead for few seconds
7. at 1.15 put toppings during final stage of proofing
8. at 0.54 baking

For shaped bread
Function 8 (Function 10 for BM450 model): 1 hour 30 minutes
1. at 1.25 stop
2. at 1.20 - add salt & butter when it starts to knead again
3. at 1.00 proofing

Once done, take out the dough from BM, press it gently to allow air to escape. Roll & divide the dough into 3 balls and allow it to proof for another 15mins. Then divide into smaller doughs of 50g each, add filling, make shapes, egg wash and proof another 1 hour before baking for 15-20mins at 170 degree until top turns brown. (timing depends on your oven, thus watch the colour of your buns too)

NOTE:  Yeast is very sensitive, thus handle it with care. Ensure open bottle of Yeast must be kept in the fridge after used. Ensure not expired and avoid yeast touching any ingredients except flour, especially no water and salt.

REMOVAL OF KNEADER
We can choose to remove the kneader in the BM if we do not want it to be stuck in the baked loaf which will cause a big hole on the bottom and/or risking slicing the kneader. It is also helpful to have it removed if you are giving the loaf unsliced to family or friends.

Basically, you may open the BM cover, use a chopstick or spatula to lift up the dough and remove the kneader. This should be done after the kneading and before the first proof.

The exact timing as below:

For Program 1- Basic:
500g - 2.43
750g - 2.48
For Program 4 - Sweet (Program 6 for BM450):
500g - 2.47
750g - 2.52
 

Cupcake Frosting Tips by Karen Yee

Cupcake Frosting Tips by Karen Yee

" I support Lorna's Swiss Meringue buttercream. I also swear by that and cream Cheese Frosting. Both are stable and hold shape very well. Though dairy whip cream is still my personal favourite frosting, it is so difficult to hold unless you add gelatine as stabalizer. But still it cannot withstand room temp as well as the other 2 types.

As for non-dairy whip cream, I personally cannot tahan the taste no matter what flavouring I add to it....esp the red man brand, so that one is entirely out. American buttercream is beautiful to frost and easy to make but taste like pure sugar paste which is overpowering. Perhaps that is the buttercream that Colin tried and that is why it is super sweet. I tried folding dairy whip cream to mascarpone cheese....the effect is awesome in terms of taste, texure and shape. But the dairy whip cream must be beat till very stiff then fold into the mascarpone cheese.

However, because there is whip cream, I will not recommend it to be at room temp for more than an hour. In terms of sweetness, I personally find store bought cupcakes still using rather sweet frostings no matter what. So all frostings I make for my own cupcakes are less sweet. The sweetness has to compliment the cake I feel besides looking great."