Do You Know The Donutman?

"Do you know Ginger?", an adorable yet a chubby girl in her kindergarten pinafore asked in a polite manner, while assuring us that she knew Ginger in her life with her convincing expressions.

"Oh well, Ginger... The ale Ginger, my dead Sharpei named Ginger or the human Ginger?", we questioned back sarcastically as response.

"Oh goodness gracious, you know, Ginger! Don't you know who Ginger is?", she fumes while stomping her feet profusely.

"Okay, wait a minute young girl. Let's play this. Knock, knock", we said cheekily.

"Duh, who's there?", she rolled her eyes and that was real sarcastic, so wanna pinch her fat cheeks.

"No! You lead us! You'll start of with that knock knock thingy", we exclaimed impatiently.

"KNOCK KNOCK!", said the chubby lady in a loud voice.

"Who's there?", we questioned back.

"GINGER!", she scowled.

"Ahhh~ Ginger who?", we said in a melancholy tone.

"GINGER THE BREAD MAN!", she backfires in a fierce and high-toned voice, with that annoying glare that she used to give us.


Yes, that glare, like the prosperous owl above (The very tame and photogenic owl was found somewhere near a park, and we were so lucky to get some shots out of this gorgeous fat bird). Boy, that hits us hard to the rock-bottom of our self-esteems. That was a very good one indeed. We have never know kids nowadays are that good at riddles, jokes and knock-knock's. We were embarrassed by how the knock-knock riddle turned out, and ginger the bread man? Oh gosh. That hits us real hard. We should not have suggested knock-knock's at first.

We were not satisfied by how the kid managed to come up with a rather sarcastic answer, which made us in awe, made her stand out within, outshining other kindie kids. But, it was so unethical to run us down publicly with spoken words, just in seconds. In seconds! We wouldn't even mind if it was in the period of an hour or so. Killing our dignity within seconds is just too overrated and so untrue. ;P


Enough of ginger, the bread man. The word kept popping and wandering in our hollowed minds while we were prepping for a doughnut dough. Mixed feelings and highly possible; the feelings of anger and being embarrassed gradually faded after letting go by releasing our anger on the doughnut dough. Light punches and blows, followed by quick and consistent jabs were thrown onto the poor and innocent doughnut dough. It worked! The tension were released. The dough was doing just fine - no bruises but partly deformed. We then let the dough rise by proofing. After the dough doubles up in size, we proceed to dough-cutting, using a doughnut cutter.

As we were rushing and in a hurry, gingerbread man cookie cutter (pardon us, did we just heard ginger?) was simply used to hasten things up. We managed to come up with a doughnut shaped gingerbread man. As weird as it sounds, let's put it this way - donutbread man; gingerbread man's blood-related cousin.


The doughnuts taste just like how doughnuts ought to be. The sticky dough produce a lighter and fluffier bread texture, which is perfect for tea breaks. The dough that was ready to be dipped into a pool of hot oil will be handled gently before it gets into the oil. After frying, the golden brown and tanned donutbread man will be powdered by sifted powdered sugar, and best eaten while it's hot - Ouch!

Donutbread Man

500g plain flour
1-1/2 teaspoon instant yeast
1 cup water
1 teaspoon salt
50g softened margarine
40g sugar
1 medium egg

1. Place all the stated ingredients in a big bowl. Knead till soft dough are formed. Roll dough into a large gigantic ball.
2. Leave the dough in the bowl and cover it with a piece of plastic sheet. Scrutinize the dough, let it rise for about an hour, where you'll see a double sized dough by then.
3. Next, roll dough into the size of +/-1cm thick.
4. Cut the dough with a small gingerbread man cookie cutter and place them onto greased tray. Cover with a plastic sheet.
5. Scrutinize them closely for about 40 minutes. As long as these uncooked doughnuts rise again, they can be cooked just in no time!
6. Heat oil in a deep pan. Fry the doughnuts in the preheated oil till golden brown.
7. Dip the hot doughnuts into a plate of sugar (granulated or caster will do, brown sugar perhaps?). If you prefer coating the doughnuts with royal icing, chocolate or buttercream, or even icing sugar, coat them after cooling them for a few minutes.

Knock, knock,
Who's there?
Donut,
Donut who?
Donut, the bread man.

Going Bananas Over Bananas

Our evil eyes stare coldly at the almost-ripened bananas on the kitchen counter. We don't fancy almost-ripened ones when it comes to making banana bread or even banana cake, thus, we dump them into the refrigerator to further ripen the bunch of bananas that we have. Fully overripe; that's what we love to have our hands on. The darker and the browner the bananas are, the better the cake turned out to be. Cakes or breads baked using awfully dark brown (the best one were all blacks) and mushy bananas appear to be more good-looking, in terms of more refined banana strands can be seen, which we find it beautiful.


One do still wonder be it banana bread OR banana cake, both were almost the same. Almost, what say you? We can't even differentiate what's the difference and the unlikeliness between these two bakes; the refreshingly sexy and fancy banana cake and its handsome cum down to earth twin brother; the banana bread. Now, that's one shallow and ambiguous comparison to date. Simply, banana bread which is baked in a loaf pan, is in the middle of a bread and a cake texture with a low intensity of pure banana flavor. On the other hand, the banana cake is more to the crumbly side, most of the cakes were pretty-looking and sweet, which kids would love. We love to have both as they were great accompaniments to a hot cuppa.


As for the past week, we rendered into dozens of Cavendish bananas to enjoy the very well-defined banana week. Packed with extra calories and a few extra pounds, we wouldn't mind either since we were then crazy over bananas - especially caramelized bananas and banana milk shakes.

We were thinking, since it was a balmy banana week, participating NQN's Banana Bread Bakeoff Event will be fun and definitely motivating. It can keep track of where all the black bananas have gone to, while sparing us extra reasons to bake more banana breads and even cakes. After the banana week were all over, our bleary red eyes paid off as we were about to post three adapted recipes, hailing from various sources; banana bread with caramelized walnuts and caramel icing from Ma, up-side down banana cake from Women's Weekly, and last but not least, a loaf of simple yet refreshing banana and coconut bread adapted from a local cookbook; which is Delicious Cakes by Amy Heng.

The outcome was a blast-off. We totally had fallen for Ma's not too sweet caramelized walnuts and the moist banana cake itself, and also the upside-down banana cake. As for Ma's banana cake, we were very lucky to stumble upon her very own piece of cookbook - full of comprehensive written notes and recipes that were meant to be the family's favorite. As the bread was moist, soft in texture and pleasant-tasting, it was a definite keeper. As for the not-too-sweet caramel icing, it blended well with the bread as it was a softer icing. The caramelized walnut lends a big help of crunchiness to the entire bread. The banana bread can go with or without the icing and caramelized walnuts, but be sure to take a sip of a just-brewed hot cuppa for the extra umphh.

Ma's Banana Bread with Caramelized Walnuts and Caramel Icing

For the banana bread:

• 125g unsalted butter, softened at room temperature
• 280g caster sugar
• 2 medium eggs, lightly beaten with a fork
• 2 cups of mashed overripe bananas
• 1/3 cup fresh milk (mix with 1 teaspoon of lemon juice or white vinegar and set aside for 10 minutes)
• 2 cups of all-purpose flour, sifted
• 1 teaspoon baking soda, sifted
• pinch of salt

1. Prepare all the ingredients at room temperature. Preheat oven at 175"C or 350"F.
2. Grease and lined parchment paper into a loaf pan; 9x5 inches.
3. In a medium bowl with electric mixer of a whisk attachment, beat butter and sugar for about 3 minutes till light and creamy. While the mixer is still creaming the butter mixture, gradually add in the eggs and continue mixing to avoid curdling. Add in the mashed bananas and mix till incorporated.
4. In another small bowl, mix sifted flour, baking soda and salt. Set aside. This will be the flour mixture.
5. Fold in the half of the flour mixture into the batter, followed by half of the milk, until combined. Scrape the bowl. Fold in the remaining flour mixture and the remaining milk into the batter. Fold until the batter is smooth.
6. Pour mixture into prepared pan and bring into the preheated oven. Bake for about 30 minutes where the surface of the bread will be golden brown or until a skewer comes out clean when inserted into the middle of the bread.
7. Cool bread in tin for about 5 minutes before turning it onto a wire rack. While cooling, proceed to the icing and caramelized walnuts, which is optional. (recipe below)


For the caramelized walnuts:

• 1/3 cup water
• 1/2 cup caster sugar
• 1 cup walnuts, coarsely chopped

1. Combine the sugar and water in a medium, heavy based saucepan. Stir over low heat until the sugar has dissolved. Stop stirring and let the mixture come to boil. Boil for 10 minutes, occasionally swirling the liquid around the saucepan. When the caramel mixture has turned dark brown, remove from the heat.
2. Quickly mix in the walnuts into the caramel and toss the walnuts until coated evenly. Spoon the caramelized walnuts onto the surface of the cooled banana bread.


For the caramel icing:

• 1/4 cup whipping cream
• 1/3 cup brown sugar

1. Combine the sugar and whipping cream in a medium, heavy based saucepan. Stir over low heat until the sugar has dissolved. Stop stirring and let the mixture come to boil. Boil for 2 to 3 minutes. Keep stirring with a wooden spoon, until the mixture had turned golden brown. The mixture will be soft and slightly thick. Remove from heat and stir the icing continuously until warm to touch.
2. Pour the icing onto the bread. Allow to cool.

Caramel and now what? The other banana baked goods winner was the upside-down TOFFEE banana cake from Women's Weekly. Toffee is sure to made us all go happy, as we are caramel and toffee fanatics. With slices of bananas and soft toffee as toppings, it was indeed sinful. Not very rich but still, sinfully tasty.


The cake was not as sweet as we have expected and our helpers convinced us that this upside-down cake is better than any upside-down cake that we have approached. It was very light and fluffy. Slices of bananas were laid onto the surface to enhance the distinctive banana flavor. After the cake was left for days, the top becomes pudding-like texture. So, gobble down everything as it is best eaten on the day it was baked. In this cake, vegetable oil was used instead of cubes of unsalted butter.

Upside-Down Toffee Banana Cake (adapted from Women's Weekly; Best Food Desserts)

• 1 cup (220g) caster sugar
• 1 cup (250ml) water
• 2 medium bananas (400g), sliced thinly
• 2/3 cup (160ml) vegetable oil
• 3/4 cup (165g) brown sugar
• 1 teaspoon vanilla extract
• 2/3 cup (100g) plain flour
• 1/3 cup (50g) self-raising flour
• 2 teaspoons mixed spice (we substituted with 2 teaspoons of cinnamon powder)
• 1 teaspoon baking soda
• 1 cup overripe mashed bananas

1. Preheat oven to 180"C. Grease deep 22cm round cake pan; line base with baking paper.
2. Stir caster sugar and the water in a medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered, without stirring, about 10 minutes or until caramel in color. Pour toffee into prepared pan; top with sliced bananas.
3. Combine eggs, oil, brown sugar and extract in a medium bowl. Stir in sifted dry ingredients, then mashed bananas; pour mixture into prepared pan. Bake, uncovered, in preheated oven about 40 minutes. Turn onto wire rack, peel off baking paper; turn cake top-side up. Serve cake warm or at room temperature with thick cream, if desired.



The last banana baked good was the Banana and Coconut Bread, for the ones who like it plain. The bread was not as moist as Ma's Banana Bread. This might be the pure banana bread; drier, less crumbs and denser; a basic recipe from Amy Heng's Delicious Cakes. It was plain and we would like to stress on the importance for a hot cuppa to go along with this bread. Besides, this bread itself calls for corn oil, banana essence and ovalette or emulsifier; a thick light orange gel.


However, alterations were made by adding 1/2 cup of dessicated coconut and 1 cup of 1/2 inch cubed bananas. Cubed bananas were incurred to moisten the bread as we prefer moister ones. Besides, these chunky cubed bananas made good surprises in a loaf. Omit the cubed bananas if you prefer having a simple yet light banana bread. The original recipe do also call for evaporated milk, which lends a pleasant aroma to the bread. We also stick to the original recipe by not substituting the ripe bananas with the overripe ones. It will yield 2 loaves of banana bread though.

Banana and Coconut Bread (adapted from the original recipe of Amy Heng's Banana Bread)

• 5 eggs
• 15g ovalette or emulsifier
• 230g caster sugar
• 170ml corn oil
• 230g cake flour, sifted
  
• 1 teaspoon double-action baking powder, sifted
  
• 250g ripen bananas, mashed
• 60g evaporated milk
• 1 teaspoon baking soda, sifted
  
• 1 teaspoon banana essence
• 1/2 cup dessicated coconut
• 1 cup of 1/2 inch cubed bananas

1. Line and grease two 9 inches rectangular pans.
2. Preheat oven at 180"C.
3. In a mixing bowl, whisk eggs, ovalette and sugar at a high speed until light and fluffy.
4. Gradually beat in the oil, flour and baking powder at low speed until just incorporated.
5. Scrape the sides of the bowl and add in mashed bananas, evaporated milk, baking soda and banana essence. Mix until combined.
6. Fold dessicated coconut and cubed bananas with a wooden spoon or spatula. Pour into two prepared pans. Bake for 55-60 minutes or until a skewer comes out clean when inserted into the middle of the bread. Cool cake on wire rack before turning onto serving tray.

Happy baking and Happy Ma's Day!

Blueberry Buzz

We had a joyous blueberry moment last week. From buns to cupcakes, we've been experimenting blueberries and its preserves. We do prefer the preserves over the jam itself. First, we had the milk bun, or shall we say, Blueberry Milk Buns.


While awaiting for the bread dough's proofing time, the fillings were made. The fillings consists mainly of butter and milk powder, which smelt more like a vanilla pod rather than an infant's puke. (*Snorts*)


The fillings were used and divided accordingly. After wrapping up the filling with appropriate size of bread dough, it was then placed carefully onto a large baking tray for proofing once more.


Our favorite baking procedures of all then occurs, which is after the bread doughs have doubled in size; piping poolicious filling on the surface of the buns. We enjoy and love looking at the swirls. See, some poos are cute too. ;)


Next, the sweet and addictive blueberry jam on its top. It was piped out for the piping bag too. Lucky us for investing on stacks of disposable piping bag. And the last thing to do was popping them to the preheated oven.


Once baked and cooled on a wire rack, one can chow down these C-grade babies. The best part out of this bun was probably its milk based fillings, and oh boy, not the blueberry jams. The bread dough was pretty badly kneaded. And that is maybe why the bread had gone as hard as an artificial bone in days later. Well, no wastage. Let's play fetch and catch with the other poochies.


Some of the buns were sent to our loved ones. As for this month, we're working on fluffier buns. More experiments to come.


After the buns, dozens of vanilla cupcakes were baked. We ran out of ideas - in terms of the cupcakes flavors and toppings. Since we're in the heat of chowing carbs accompanied by blueberries, we bet that some blueberry jam slabbed on the top of the cupcakes will do just enough. Presenting the Blueberry And Chocolate Marshmallow Cupcakes.


We planned to cut the top a little and filled it with the fillings, too bad, it'll take time. Hence, we jumped onto the bandwagon and end up with the filler with a long rounded nozzle. The blueberry jam was then filled into the cupcakes.


Next, the purple buttercream were made. As we do not want much coloring paste to be infused into the buttercream, we add in sufficient amount of blueberry jam into it. Less icing sugar were used, as to fulfill Ma's wishes.


Then, sugar bug came to bit us in the arse. It's time to add some real rough purple colored sugars on the top.


As for the topping, we fully utilize the Blueberry chocolate coated marshmallows from Hershey's. Thumbs up for Ma, so happened that she bought packs of these!


We slice the marshmallows into two and top each of the cupcakes with a slice of it.


And we did slice the decorated final product; the cupcakes into two too. The main reason was to see how much filling can the long nozzle can filled the cavity of the cupcakes. Just a little. We'll try the cone method one fine day.


And the overall product was looking pretty. Taste wise, the blueberry flavor was not as strong as we have expected. We'll definitely scoop in the blueberry preserves - both; to fill or to be used as decors the next time.

Heating Up Pan Dulce

As we tried to google up the other recognized term for Pan Dulce, we found out that these sweet baked goods were generally originated from Mexico. Easily defined as a sweet bun which have been topped off with sweetened streusel topping, best yet, traditional ones were pretty colorful. The Mexicans christened these sweet buns as Mexican Sweet Bun. And obviously, Mexican Buns does not only refer to the very famous Roti Boy. Roti Boy, buns filled with melted butter and coffee flavored streusel topping were surprisingly part of these Mexican Sweet Bun. There were hundreds when one speak of the colored toppings and shapes. More samples of Mexican Sweet Buns from this link; Rico Pan Dulce. As for the recipes, click here; Pan Dulce's recipe.


As the bread dough were proofing, we got ourselves into topping-making. Two toppings and one portion of bread dough. No fillings were incurred as we were out of time - Fatass Michelle needs to prepare for her college's stuffs.


This is down to the sweet vanilla streusel topping with white icing and the other was the coffee flavored streusel sprinkled with colorful chocolate rice. Coffee topping were spread onto the proofed bun, followed by the colorful chocolate rice.


Within an hour and the half, the Pan Dulce With Coffee Topping were done.


Next up, the Pan Dulce With Vanilla Topping.


The vanilla streusels were rubbed with fingertips, onto the surface of the unbaked bun in order to looked as crumbly as possible.


Once baked, it was cooled on a wire rack.


Icing were made and spooned into a piping bag. By using a small round shaped nozzle, the piping begins. Patterns varies.


Some were perfect; with beautiful swirls which is good enough to catch some unwanted attention.


While some others looked sperminated. (*Devilish Grin*). Hmm, this calls for more food porn. x)

Speaking Of Homer...

When Homer Simpsons go D'OH!,


we'll go nuts.


Well, we've been buying dozens, every visit taken to Big Apple Donuts And Coffee. We enjoyed dining in the place since we can actually get a sneak peek of their way of making and frying these freshly cooked doughnuts. Serving the crowds a big ol piece of glazed doughnut for samples, we must say that; that's very generous of them. We have been a group of avid Dunkin Donut's craver since we knew the way to venture our taste bud. But then, nothing's perfect. We'll be standing on both sides though.


We favor Dunkin's and the other; Big Apple's. By comparing, it's obvious that prices does not really differ much though the sizes of each individuals isn't the same. Dunkin's had bigger and more bread-like texture doughnuts. On the other hand, Big Apple's had a fluffier, airy and crispier doughnuts.


As for the creative mind award, it'll definitely be Big Apple's, as they had loads of variations. For instance, Duran Duran, the one with Durian cream and artificial spikes and some others like the one; with oreo cookie crumbs, cheese, kiwi flavored jam and etcetera. Speaking of glazings and creams, we'll definitely be rooting on Dunkin's. Dunkin's creams and glazes are thicker in terms of liquidity, and slightly sweeter.


A great doughnut should be airy, fluffy, crispy on the outside, filled with thick and lucious sweetened cream with a hint of a detectable flavoring; our food for thoughts. We want meaty fillings for doughnuts, that's what we usually called for. On once occasion, we tried playing with play dough aka bread dough, trying out our newly learned bread-twisting skills.


Since we wanted meaty doughnuts, we opt for the mini sausages and curry chicken as its fillings. For the former idea, we wrapped the frozen and boneless curry chicken with an appropriate amount of bread dough. Then, after proofing for some time, it was time to coat the breadcrumbs onto the enlarged filled dough.


This is cheeky, because there's a need to handle these proofed dough with care. We dipped them into a bowl of lukewarm water and roll them onto the breadcrumbs to coat their surface.


By then, it can be cooked on a deep pan, on a low heat. While frying, turn these meaty doughnuts over and over to prevent excess browning.


The outcome of the Curry Chicken Doughnut; hmm, best served warm. (*Chuckles*)


Next, the leftover dough were used up to wrap the mini sausages for some Mini Sausage Rolls.


The same process repeats. Proofing.


Coating.


And none the less, frying. The kids loves the crunchy breadcrumbs, but not the sausages. They even commented that we should get a better tasting sausages.


Oh D'oh!