CINNAMON ROLL BREAD

Are you getting bored with the cinnabon style cinnamon rolls? I do! That's why I'm so excited when Divine Baking posted cinnamon swirl bread. I purposely changed the name of the recipe became cinnamon roll bread, because to me it just like eating a cinnamon rolls, but the only diffferent is this one is a bread. Also, I changed a little bit of the ingredients.

I, especially my hubby, like it so much. He kept asking me when will I make the cinnamon roll bread again :).

Cinnamon Roll Bread

Ingredients:
3-1/2 cups (16 ounces) unbleached bread flour
4 teaspoons granulated sugar
1-1/4 teaspoons salt
2 teaspoons instant yeast
1-1/4 teaspoons ground cinnamon
1 large egg, slightly beaten
2 tablespoons (1 ounce) vegetable shortening, melted and cooled
1/2 cup (4 ounces) buttermilk or whole milk, at room temperature
3/4 cup (6 ounces) water, at room temperature

For the swirl:
1 egg and 1 tbsp water, lightly beaten together
3/4 cup dark brown sugar mixed with 2 tablespoons ground cinnamon

Preparation:
Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg, shortening, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size (or leave the dough wrapped overnight in the refrigerator).

Roll out dough into a 12 by 10 inch rectangle, brush lightly with half of the egg wash, then sprinkle with the cinnamon sugar mixture. Roll up the dough and form a loaf. Place loaf in a lightly oiled 10 by 5 inch loaf pan, and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

About 10 minutes before baking, preheat the oven to 350 degrees F with the oven rack on the middle shelf. Brush the top of the loaf with the rest of the egg wash. Bake for 15 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 15 minutes. The finished bread should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. Allow the loaf to cool completely on a rack before removing from pan and cutting.

BAKED PARMESAN GARLIC CHICKEN WINGS

It tasted good, tangy and easy to make. So, what more can you ask for a recipe? :). I added a little bit sugar in the dipping sauce, and all are set for finger foods *I took it as my entrees ;)*.
Also, I submit this recipe from Steamy Kitchen to cooking games hosted by Liza.

Baked Parmesan Garlic Chicken Wings

Ingredients:
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
3 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)
1 teaspoon sugar (or to taste) --> added by me

Directions:
1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard and sugar (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese/mustard dressing.

THIN CRUST CHICKEN GORGONZOLA PIZZA

Don't you feel bored making the same pizza all the time? I do. That's why after making hawaiian pizza with thick crust all the time, then this time *yesterday to be exact* I made some experiment. I tried to make a new crust and topping recipe.

Thin crust from Kitchen Simplicity was my choice this time. The original recipe was made from AP flour, then I changed it into half AP flour half whole wheat flour. And for the topping, I tried the combination of chicken, cilantro and gorgonzola cheese with mayonnaise and mustard sauce *honestly, those are the only ingredients left in my fridge :)*

Surprisingly, the outcome of my experiment is really good! The crust is perfect *my hubby liked the thin crust more than the thick one now :)*, and the topping and sauce really made a perfect combination. I guess, this recipe is my to-be-true-recipe :).



Thin Crust Chicken Gorgonzola Pizza

Ingredients:
Pizza Crust:
1 cup warm water
1 Tbsp. sugar
1-1/2 tsp. yeast
2 tsp. olive oil
1 tsp. salt
3 Tbsps. apple cider vinegar
2 cups all-purpose flour
1-1/2 cups whole wheat flour

Pizza Sauce:
1-1/2 cups mayonnaise
1/4 cup mustard
1 Tbsp. sugar (I used 2 tbsps. splenda)
1 Tbsp. garlic powder
1 Tbsp. garlic salt
1/2 tsp. kosher salt
1/4 tsp. black pepper
1-1/2 tsp. oregano
2 tsp. pizza seasoning

Toppings:
2 pieces chicken fillet, boiled and shredded
1/2 red onion, sliced
1 can black olives, sliced
3/4 cup cilantro leaves, rinsed and drained
3/4 cup crumbled gorgonzola cheese
1-1/2 cup shredded mozzarella cheese

Preparation:
For Pizza Crust:
Mix all-purpose flour and whole wheat flour in a medium bowl. Set aside.
Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
Stir in oil, salt, vinegar and 2 cups flour mixture until well incorporated.
Add additional flour mixture and knead until pliable and barely sticky. If you use standing mixer, set the speed at speed 2 and beat it with dough attachment until pliable and barely sticky.
Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
Once doubled, punch it down.
Roll and stretch the dough to cover a 14-inch ungreased pizza pan. Cover with pizza sauce and toppings of choice.
Bake at 500ºF for 10-12 min. until browned and bubbly.

For Pizza Sauce:
In a saucepan, combine all ingredients. Stir until well combined. Heat it over medium heat until bubbly. Turn off the heat and set aside.

For Assemble:
Lay the pizza dough to cover a 14-inch ungreased pizza pan. Prick the dough with fork. Cover the dough with pizza sauce and toppings. Bake in preheated oven at 500F for 10-12 minutes until browned and bubbly.

SPICY PORK PIROSHKI

Sometimes, when you read a recipe book it is not just giving you the new recipe, also it gave you an idea to create a new recipe. It happened to me few weeks ago, when I borrowed a recipe book from a friend of mine, I saw a recipe that totally new for me. The name also was the first time I heard about. PIROSHKI *I know...I know...I'm not too familiar with western food tho I lived in US for almost 2.5 years*! Yes, piroshki is a name of pastry that originally from Russia.

Since I never see, taste or make it, I really blinded with what piroshki is. I can't tell the one that I made is the correct one or not. In my mind, pastry *as piroshki is catagorized in pastry fams by Russian* is always related with croissant, pie and flaky. But, to me, Russian pastry *at least piroshki* is same as mini bread *or we are Indonesian, called it roti unyil*.
When in the recipe book, it made eggplant piroshki, I made up my own piroshki which is made from pork, bacon and some herbs including chilli powder. It tasted good and my hubby and friends liked it :).



Spicy Pork Piroshki

Ingredients:
Pastry:
4 sachets (28 gr) dried yeast
2 tbsps sugar
315 ml lukewarm milk
3 cups (375 gr) all-purpose flour
1 tsp salt
125 gr butter, melted

Filling:
1 pound pork loin, minced
1/2 pound bacon, minced
1 small onion, finely chopped
1-1/2 tbsps Italian seasoning
1/2 tbsp oregano
1 tbsp tabasco
1 tbsp garlic powder
1 tbsp chilli powder
1 tbsp chilli flakes
1/2 tsp nutmeg
2 tsp garlic salt
1 tsp kosher salt
1 tsp black pepper
3 tbsps fresh parsley, chopped

Preparation:
For The Pastry:
In a medium bowl, combine yeast and sugar. Stir in the milk. Combine the flour and salt in a mixing bowl and make a well in the centre. Pour the yeast mixture and the melted butter into the centre of the flour. Stir with dough attachment at speed 2 until the dough is smooth and pliable. Place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour, or until the dough has doubled in size.
Remove the dough from the bowl. Knead the dough lightly (the dough will be very soft but should not be sticky). Then, divide the dough into 24 portions.

For The Filling:
Mix all ingredients in a big bowl. Divide it into 24 portions. Shape it into short log. Set aside.

Finishing:
Preheat the oven to moderate 350F (180C/Gas 4). Grease baking sheets. Set aside.
Flatten 1 portion of dough into a small disc and place 1 portion of filling in the centre of the dough. Wrap the filling and press the edges firmly and seal it tight. Place assembled pastries, sealed-side down on the prepared baking sheet. Set aside in a warm place for 20 minutes. Brush the piroshki with beaten egg and lightly sprinkle the sesame seeds over the top. Bake for about 10 to 12 minutes or until cooked through and golden.

KOREAN SEASONED FRIED CHICKEN (YANGNYEOM TONGDAK)

I never try this Korean Fried Chicken before, but once I saw the pic of it at CG's blog my mouth just can't stop watering :). Fortunately, I have almost all ingredients except rice syrup or honey.

The preparation didn't take more than an hour, it's a perfect recipe when you don't feel like cooking. Also, the taste is good :). My hubby and I can't stop nibbled it til I need to hide it so we have something to eat for dinner :).



Korean Seasoned Fried Chicken (Nangnyeom Tongdak)
Source: Maangchi via Cooking Gallery

Ingredients:
Fried Chicken:
6 pieces (3 lbs) chicken fillet (you can use chicken wings or whole chicken as well), cut into chunks
1 tablespoon black pepper
1 teaspoon salt
1/2 cup potato starch powder
1/4 cup all-purpose flour
1/4 cup glutinous flour
1 teaspoon baking soda
1 egg
Oil for frying the chicken
Toasted sesame seeds for garnish

Sauce:
6 cloves garlic, minced
1/3 cup ketchup
1/2 cup hot pepper paste (use 1/4 cup if you dislike spicy)
4 tablespoons sugar
1 tablespoon apple vinegar
1 tablespoon olive oil

Preparation:
For The Fried Chicken:
Season the chicken chunks with salt and pepper. Mix well with your hands.
Add all dry ingredients: tapioca flour, glutinous flour, all-purpose flour and baking soda, plus the egg.
Mix everything well. When you notice that it's too dry, add some drops of water, just to make sure that the chicken chunks are well coated.
Fry the chicken over high heat until brown and crisp, about 10 minutes.

For The Sauce and Serving:
Heat olive oil in a pan and add the minced garlic. Stir fry until fragrant for about 30 seconds under medium heat. Add tomato ketchup, hot pepper sauce, sugar and apple vinegar. Cook until thoroughly mix, for about 1 minute. Toss in the fried chicken until well coated. Sprinkle the chicken with toasted sesame seeds. Serve it with lettuce and warm rice.

ROTI BOY (COFFEE BUN)

Got the opportunity to try this famous coffee bun when I and my 2 colleagues went to Kuala Lumpur 2.5 years ago. In Malaysia, this coffee bun is famously called Roti Boy. It was very easy to find the bakery that sold this bun, you can tell by the smell of the coffee from 300 meters away from the bakery.

So, today while I'm waiting my hubby back from work I tried to make it and I'm so happy when I saw the buns were beatifully rised and the coffee 'topper' were melted as my expectation.

And same as the one sold at bakery, I can smell the coffee came out from the oven. Once, the buns came out from the oven, I can't wait too long to try it. The bun is soft with coffee flavor for the filling and the toppers. It is so good.....For all coffee lovers, you must try this. I guarantee you will like it :)



Roti Boy (Coffee Bun)
The Buns' Recipe are from Joy of Cooking
The Filling and Toppers are from Kitchen Corner *with a little change from me*

Ingredients:
Filling:
200g butter (softened)
1 tsp coffee mixture (1/2 tsp granulated coffee dissolve with 1/2 tsp water)
70g brown sugar

Topping:
100 gr butter
80 gr icing sugar
80 gr beaten eggs (2 small eggs)
2 tsp granulated coffee dissolve with 2 tsp water
A pinch of cinnamon powder
100 gr plain flour

Bun:
500 gr bread flour
2 sachets (@7gr) active dry yeast
35 gr granulated sugar
25 gr dry milk powder
1 large egg
1 large egg yolk
50 ml evaporated milk
175 ml water
1/2 tsp salt
75 gr unsalted butter

Methods:
For the filling:
Using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the coffee mixture for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.

For the toppings:
Beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

For the buns:
In a mixing bowl, mix all dry ingredients until well mixed. Add in egg, egg yolk, evaporated milk and water. Knead with hook attachment over speed 2. When the dough become a smooth dough add in salt and butter and continue the kneading process until the dough become smooth and elastic but not sticky. Let the dough rest for about 30 minutes or until doubled in bulk.
Pinch dough to let the air out. Divide the dough into 12 little doughs, shape it into balls. Fill it with the butter filling. Seal it tightly. Place each doughs on a greased baking sheet, leaving about 3 inches space between each one to avoid sticking to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
Before baking time, pipe out the toppings in a spiral start from the top center of each buns. Then, bake it for 12 minutes at 400F preheated oven.

BAILEY'S ICE CREAM

Bailey's is the most alcohol drink that I like. For my tastebud, its not too alcoholy and not as bitter as other alcohol drink.

Actually, I am not the kind of person who can drink alcohol. The very first time I drank alcohol is when I was in high school, and that is Singapore Sling, and even though we (me and my 2 other girl-friends) shared it together yet I still fell sick the next morning. So, from that day I always refused to drink any alcohol drink.
But, Bailey's is a different story :). Tho I dare not drink a full glass of serving, but I like it *it isn't bitter at all*.

Since I made tiramisu ice cream which contained rum and kahlua, I've been craving bailey's ice cream. For some reason, I'm unable to make it until one day, I took *forced exactly* my hubby to buy bailey's irish cream at liquor store.

Then....here we are with this creamy rich bailey-ish ice cream which I changed the recipe here and there from the original recipe. I love love love it!



Bailey's Ice Cream

Ingredients:
600ml whole milk
450ml heavy cream (double cream)
150ml Bailey's Irish Cream
1 tsp vanilla extract
3 large eggs
5 large egg yolks
225g sugar
2 teaspoons pure vanilla extract

Preparation:
Combine the milk and cream in a medium saucepan. Stir in vanilla extract.
Bring the mixture to a simmer over medium heat. Boil it until barely boiling.
Combine eggs, egg yolks, and sugar in a medium bowl. Beat on medium speed until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise).
Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey's, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Process custard according to the ice cream machine manufacturer's directions.
The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Alcohol contained ice cream will take about 10 hours to freeze.