Cinnamon Rolls

I've been planning to bake the cinnamon rolls for ages!! And finally I've got time on my hands yesterday evening to bake these rolls. They're delicious and not too sweet for my liking.

So, here is the recipe for Cinnamon Rolls.




Cinnamon Rolls
Source: www.mekarwangi.blogspot.com

Bread dough:

• 250g bread flour (sieved)
  
• 50g plain flour (sieved)
• 50g butter
• 200g mixture of 1egg and fresh milk
• 30g of sugar
• 6g dry yeast
• 1/2 tsp of salt

Cinnamon Sugar:

• 50g brown sugar
• 25g walnuts ( I used 50g of mixed nuts and 50g of raisins)
• 1 tbsp of flour
• 1 tbsp of cinnamon powder

1. Mix everything together.
   

• 50g softened butter to brush onto the dough

Cream cheese frosting:

• 25g cream cheese
• 40g icing sugar
• 25g butter
• 1 tsp of pure vanilla extract

1. Mix everything together with a whisk. The mixture will turn into a creamy cheesy frosting!
   

Method:

1. Mix every ingredients for the bread dough in BM and select dough programme, let the machine do its job.
2. After that, take out the dough and and roll the dough about 20x40cm. Make sure to move around your dough when rolling so that it will not stick to your board.
3. Brush the softened butter onto the rolled dough and leave 1cm the upper dough unbuttered.
4. Spread the Cinnamon Sugar mixture onto the brushed area. Roll the dough together until becoming a log.
5. Cut the log evenly into 16 pieces. Put each pieces into a papercup.
6. Proof the cinnamon rolls until it double the size (40mins to 1hour)
7. Bake in the oven at 160'C for 12mins or until golden brown.
8. Then, while the cinnamon rolls are still hot, glaze them with the cream cheese frosting.
9. They are now ready to be eaten!

So there goes the recipe! Happy baking peeps!

When MrHubby's Oncalled

What did I do when MrHubby's oncalled on weekend??? I baked macarons!!! 
Macaron is a sweet confectionery made with egg whites, icing sugar, granulated sugar, almond powder/ground almond and paste/powder food colouring. 2 shells of macarons are sandwiched together with the filling that could be either jam, ganache or buttercream. This confectionery is considered posh, it costs up to almost 2euro each! I never bought macarons before but I've heard about it so long ago. And with spare time on my hands, I've decided i should try baking them. This was my second trial (using different recipe). In my opinion, this recipe is a keeper! The shells were smooth and shiny! Love them! 

Macarons with vanilla buttercream

Piped shells need to be rested for about 30mins before baking

Piping the shells on the imprinted circles

Red powder food colouring

Pandan, green paste food colouring

Folding in the sugar almond mix into meringue (beaten white eggs)

Soft-peak white eggs

Mixing the ground almond and sifted icing/confectioners sugar (sugar almond mix)

So here goes the recipe, and happy baking!
Source: www.grouprecipes.com

Swiss meringue buttercream

• 2 large egg whites
• 175g butter
• 120g granulated sugar (next time i probably will use 100g-slightly sweet to my liking)
• 1 1/4 tsp pure vanilla extract

Method:

1. Double boil the egg whites and sugar, whisk until sugar dissolved and mixture warm to touch.
2. Beat the egg whites until soft peaks (picture is above), continue to beat for 6minutes until mixture is cooled.
3. Add butter (several tablespoons at a time) until smooth. (use medium speed)
4. Beat in vanilla extract on lowest speed until well mixed.
5. Stir in until smooth.

Macarons

• 230g confectioners/icing sugar
• 1/4 tsp vanilla extract
• 120g ground almond
• 3 large egg whites
• 50g granulated sugar
• pinch of salt
• (1/4 tsp cream of tartar)-i added to the recipe-could be omitted if u don't have it

Method:

1. Make imprints of circles (1inch diameter) on parchment paper/baking sheets (as guidance for the piping)
   
2. Sift confectioners/icing sugar into a bowl. Whisk in the ground almond.
3. Beat egg whites on medium speed until foamy, then add salt (and cream of tartar)
4. Gradually, add in granulated sugar 1tsp at a time until soft peaks (picture is above)
5. Sprinkle half of the sugar almond mix and fold in with rubber spatula (picture is above) until just incorporated.
6. Then add the vanilla extract and remaining sugar almond mix, and continue to fold until incoporated.
7. Then pipe the mixture onto the imprinted circles. Let them rest for 30minutes before baking them at 160'C for 10-15minutes and rotating them halfway through until macarons feel slightly firm to the touch.
8. Let cool on the baking sheets for 5 minutes, then transfer parchment and macarons to a wire rack to cool completely.
9. Using a small offset spatula, carefully remove macarons from parchment. Spread 2 teaspoons buttercream on the flat sides of the half of macaroos; sandwich with the other halves, keeping flat sides down. Refrigerate until firm, about 20 minutes, before serving.

Note: My oven only needs 120'C and took about 7-9minutes for shells to be cooked.