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Posts Tagged ‘breakfast food’

For the last several years we have been celebrating Thanksgiving with our friend the Eppenberger Family. They make delicious cranberry sauce from scratch every year, and I always save extra cranberry sauce to make these delicious muffins.

The muffin batter is pretty much consisted of the “orange” part while the “cranberry” part comes from the cranberry sauce filling. It tasted so good, tangy and refreshing. Although the batter is dense and thicker than average muffin batter, but after baking the muffins were very nice– golden brown on the top, light and fluffy inside. I think I nail it down this time– the secret is egg separation method. It’s a bit more work, but definitely worth the efforts.

Orange Cranberry Muffins
Orange Cranberry Muffins
Orange Cranberry Muffins

Cranberry Orange Muffin Recipe (makes 12 muffins)

Ingredients:
2 cups flour
5 tbsp sugar
1 tbsp baking power
1/4 tsp salt
zest of 2 oranges

Egg yolk mixture:
2 egg yolks– room temperature
1/2 cup fresh squeezed orange juice
3/4 cup whipping cream
4 tbsp melted unsalted butter– keep warm
1/2 tsp vanilla extract

Egg white mixture:
2 egg whites– room temperature
2 tbsp sugar

Filling:
12 tsp fresh cranberry sauce– see note below

Topping (optional):
Chopped walnuts

Method:

  1. Preheat oven to 400F. Line muffin pans with muffin cup liners.
  2. In a large bowl, sift flour, 5 tbsp sugar, baking power and salt. Mix in orange zest. Make a well in the center.
  3. Whisk all ingredients (except melted butter) in egg yolk mixture to blend well. Add in melted butter and mix well again. Pour into flour mixture. Use a spatula to fold in just enough to moist. The batter will be stiff. Do not over mix the batter.
  4. In a separate clean bowl, whip egg whites on high speed until it looks white and bubbles are very tiny. Gradually add in sugar. Continue whipping on hash speed until soft peak (curve tip) forms.
  5. Fold in whipped egg whites into the batter in 2 batches.
  6. Fill each muffin cup 1/3 full, spoon 1 tsp cranberry sauce in the center. Top the muffins cups with remaining batter, covering cranberry sauce all around. Sprinkle some walnuts on top if used. Bake for 20-22 minutes or until golden brown, and the muffin top springs back when lightly pressed. Remove to cool on a rack for 5 minutes before serving.

Regina’s Note:

  • Eggs: be sure to use room temperature eggs. A quick way is to soak eggs in luke warm water for 10-15 minutes to bring to room temperature.
  • Cranberry sauce: cook the sauce a bit longer (can use microwave, uncover and reheat for a few minutes) so it gets thicker, and stay nicely in the center of the muffin instead of leaking to the surface of the muffins.
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Asiago Bacon Muffins

Asiago Bacon Muffins

Asiago Bacon Muffin Recipe (makes 12 Muffins)

Ingredients:
2 cups flour
1 tbsp baking powder
1/4 tsp salt
7 tbsp sugar
1/2 cup (8 tbsp) finely shredded Asiago cheese
1/2 cup bacon crumbs– microwave to crisp up slightly
2 stalks green onions– chopped
1 clove garlic– minced
1 cup (one 8oz tub) sour cream
2 eggs– room temperature
2 tbsp milk
1/2 cup (1 stick) unsalted butter– melted

Method:

  1. Preheat oven to 375 degrees F. Line muffin pan with muffin cup liners.
  2. Sift flour, baking powder, salt and sugar to a large bowl.
  3. Add cheese, bacon, green onions and garlic to flour mixture. Mix well.
  1. In a separate bowl, combine sour cream, eggs and milk. Whisk to blend well.
  2. Pour melted butter and cream mixture to flour mixture. Gently fold in the batter until all incorporated. Spoon batter into muffin cups.
  3. Bake at 375F oven for 25 minutes, until muffins spring back when pressed (or toothpick inserted comes out clean). Remove from muffin pan and cool on a rack.

Regina’s Note:

  • You can always add in 1/4 cups of walnuts if preferred.
  • Cheese: You can use other cheese like Parmesan or Cheddar, but the flavor would be different.

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65C Savory Wheat Loaf 65C湯種咸香麥片土司

I made wheat bread before using all wheat flour. It turned out denser than regular white loaf, but I would like it fluffier. The solution? Replace with some bread flour– 1.5 cup wheat flour/2.5 cup bread flour combination works for my large loaf recipe. This bread is marked savory but please don’t let it intimidate you– the savory is very subtle because the seasoning is very little and thin.

Chia seeds is a superfood, and I just bought a big bag from Costco (and wonder when am I gonna finish it) so why not add some to the bread… It turned out that chia seeds is a nice addition~ when the bread is toasted and buttered, it tastes just like the savory fried dough snack 咸煎餅 I had in Malaysia. The chia seeds resembles sesame seeds on the fried dough, adding a little texture to the bite …. mmm, the food memory…

By the way, 65C refers to the bread starter called TangZhong, which is cooked to 65C before adding to remaining ingredients. TangZhong bread starter makes the bread moist and soft that last for a longer period of time.

65C Savory Wheat Loaf 65C湯種咸香麥片土司

65C Savory Wheat Loaf 65C 湯種咸香麥片土司 (makes 1 large loaf)

Ingredients:

Bread starter:
1/4 cup bread flour
250ml water

1 egg– beaten
6 tbsp milk, plus 2 tbsp
6 tbsp whipping cream
2 1/2 cup bread flour
1 1/2 cup wheat flour
2 1/2 tsp dry yeast
6 tbsp sugar
3 tbsp milk powder
1 tsp salt
2 tbsp chia seeds
4 tbsp unsalted butter– melted and cooled

Seasoning (to sprinkle/rub on dough before rolling up):
1 tsp oil
Dashes of sea salt
Dashes of ground white pepper
Dashes of five spice powder

Method:

1 Prepare bread starter: Combine bread flour and water in a small sauce pan. Blend well with a balloon whisk over medium low heat (whisk continuously). When the mixture thicken slightly, reduce to lowest heat setting while whisking continuously, until the mixture reaches 65 degree C. The consistency will be like condensed milk. Remove from heat and cool before using.

2 While bread starter is cooling, beat egg in a bowl, then add in 6 tbsp of milk and whipping cream. Mix well.

3 Combine bread flour and wheat flour. When measuring be sure to use a knife to scrap off extra flours so you have a leveled cup.

4 Pour in egg mixture to the bottom of bread machine loaf pan, followed by bread starter.

5 Add flours to loaf pan.  Make an indent in the middle, and add dry yeast to the indent. Add sugar, milk powder and salt to different corners of the loaf pan.

6 For Zojirushi bread maker (model Zojirushi BB-PAC20), press HOME MADE button and set timing as follow and press START: Rest: OFF–> Knead: 25 min –> Shape: OFF –> Rise 1: 45 min –> Rise 2: 30 min –> Rise 3: 1hour –> Bake: OFF –> Keep Warm: OFF

7 1-2 minutes after the knead cycle starts, add in 2 tbsp milk (the dough will be very wet– add more milk if needed). Add melted butter and chia seeds in 2-3 batches before knead cycle completes.

8 When the final rise cycle is completed, transfer bread dough to a lightly floured surface. Gently roll out to 15 x 13 rectangle. Gently rub oil over the surface. Dash a very thin layer of salt , ground white pepper and five spice powder. Gently rub all seasoning to coat evenly. Roll the dough up like a jelly roll, pinch the end to seal.

9 Transfer dough to a greased Pullman loaf pan (do not use lid), cover with plastic wrap and let it rise almost to the rim.

10 Brush top with whipping cream, and bake in preheated 350F oven, middle rack, for 45-50 minutes. Remove from the pan. The bread should be nice and brown, with a hollow sound when tap the bottom.

11 Cool bread completely on a rack before slicing. To keep bread moist for longer time, put bread in a Ziplog bag then inside bread box.

Regina’s Note:

  • When the bread is toasted and buttered, it really tastes like savory fried dough咸香餅. Chia seeds adds texture with its slightly crunch.

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Tired of typical sweet Scones? Try this savory good eat. Calabrese is a type of salame named after a region in southern Italy. It is mildly hot due to the addition of red pepper flakes. I also used fresh jalapeno peppers to make my scones spicier. If you can’t find hot Calabrese you can always use pepperoni.

Hot Calabrese and Jalapeño Scones

Hot Calabrese and Jalapeño Scones

Hot Calabrese and Jalapeño Scones (makes 12 Scones)

Ingredients:
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
4 tbsp (1/2 stick) unsalted butter– chilled, cut into small pieces
1/2 cup toasted walnuts– corsely chopped
1 cup shredded cheese (jack, Cheddar)
3/4 cup chopped hot Calabrese 
1 jalapeño– chopped

2/3 cup whipping cream
2 eggs
1 tsp vanilla extract

Method:

  1. Preheat oven to 400 F. Line a baking tray with parchment paper.
  2. Combine flour, baking powder, salt and sugar in a big bowl. Mix to blend well.
  3. Rub chilled butter into flour mixture with your fingers to resemble coarse crumbs. Stir in walnuts, Calabrese and jalapeño.
  4. In a separate bowl, whisk together whipping cream, eggs and vanilla extract to blend well. 
  5. Reserve 2 tbsp of egg mixture for egg wash, pour the remaining to flour mixture all at once. Use a spatula gently FOLD IN until it mostly incorporates (it’s okay if there is still some dry flour visible). Do not over mix the dough. Transfer dough out to a generously floured surface. 
  6. Use your hand to quickly form the dough into a ball. Avoid kneading.  Cut the dough in half to form two separate balls. Flatten each ball to 1 1/2– 2 inch thickness, then divide into 6 wedges on each. 
  7. Place each dough wedge on lined baking tray, 3 inches apart. Brush the top with reserved egg wash. Bake in preheated oven for 15-18 minutes, until the top is golden brown. Cool on a rack completely before storing in a container.

Regina’s Note:

  • Hot Calabrese: Use pepperoni if you can’t find hot Calabrese.
  • Egg Wash: Instead of wasting an egg for egg wash, I like to use whipping cream as it also gives the baked good a sheeny look.
  • Reheat Scones: To taste the best texture of a scone, it is best to reheat cooled scones briefly (325 F for 3-5 minutes) to capture the flaky exterior crumbs while the interior is fluffy and soft.

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Chocolate Belgian Waffle

Chocolate Belgian Waffle~~ maple syrup, whipping cream and berries topping really bring out the rich chocolaty flavor of the waffle.

Chocolate Belgian Waffles (makes 7 round waffles)

Ingredients:

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
4 tsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
2 tbsp sugar

Method:

  1. Sift flour, cocoa powder, baking powder and salt into a big mixing bowl.
  2. In a small bowl, whisk egg yolks, milk, cooking oil and vanilla extract to blend well. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until batter is smooth.
  3. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Take care not to over mix the batter, otherwise the waffles will be dense. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.

Regina’s Note: 

  • Waffle batter can be prepared the night before and refrigerated. Let batter sit in room temperature for 1 hour before cooking.
  • Because unsweetened cocoa powder is used so I increase amount of sugar to 2 tbsp. If you eat the waffle plain you might taste a little bitterness from cocoa powder, but the waffles taste perfect with maple syrup, whipping cream and berries.
  • Choosing a good waffle iron is very important for making good fluffy waffles. I recently upgraded to Waring WMK600 Double Belgian Waffle Maker (at a unbeatable price!) and I LOVE it! It is FAST, and makes FLUFFY waffles!
Chocolate Belgian Waffle

Chocolate Belgian Waffle

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IMG_3732

Okay, last time I made strawberry chocolate muffins, I used 3/4 cup milk for 10 muffins– it was good, but a little too moist and too soft to hold its shape. The batter was kinda runny because I used milk, which contains more water. This time I fine tuned the recipe around– changed the ingredient proportion for 12 muffins, used whipping cream (which is thicker than milk), and switched to egg separation method. I believe the egg separation method is the main key to fluffy muffins. It’s the same principle as making a chiffon cake, and the outcome is really fluffy baked goods. Yes, it requires more work, but not too bad in this case. Give it a try!

IMG_3738

Strawberry & Chocolate Muffins #2

Strawberry & Chocolate Muffin #2 Recipe (makes 12 muffins)

Ingredients:
1 1/3 cup flour
2/3 cup unsweetened cocoa powder
1 tbsp baking powder
4 tbsp sugar
1/4 tsp salt
4 tbsp unsalted butter– melted and keep warm

Egg yolk mixture:
2 egg yolks– room temperature– see note below
3/4 cup whipping cream– see note below
1/2 tsp vanilla extract

Egg White mixture:
2 egg whites– room temperature
2 tbsp sugar

1/2 cup bittersweet chocolate chips
1 cup chopped fresh strawberries

Method:

  1. Preheat oven to 400°F. Line muffin pans with muffin cup liners.
  2. In a large bowl, sift flour, 4 tbsp sugar, baking power and salt. Make a well in the center.
  3. Whisk all ingredients in egg yolk mixture to blend well. Add in melted butter and mix well again. Pour into flour mixture. Use a spatula to fold in just enough to moist. The batter will be very lumpy and thick like  wet dough. Do not over mix the batter.
  4. In a separate clean bowl, whip egg whites on high speed until it looks white and bubbles are very tiny. Gradually add in sugar. Continue whipping on high speed until soft peak (curve tip) forms.
  5. Fold in whipped egg whites into the batter in 2 batches, until all whipped egg whites just blend well. The batter at this point will still be lumpy but a little loose. Add in strawberries and chocolate chips, fold in a few more times.
  6. Spoon batter into muffin cups. Bake for 20-22 minutes and the muffin top springs back when lightly pressed. Remove to cool on a rack for 5 minutes before serving.

Regina’s Note:

  • Eggs: be sure to use room temperature eggs. A quick way is to soak eggs in luke warm water for 10-15 minutes to bring to room temperature.
  • Whipping cream: I used whipping cream instead of milk because whipping cream is thicker, and thus the batter was not as runny compared to using same amount of milk. If you use milk (preferably whole milk), start with 2/3 cup first to get the batter moist enough (batter should be dense like scone batter). You can always add a little more if needed. You can also use whipping cream/milk combination or substitute milk for cream, but if milk is used then cut down amount of liquid (starts with 1/2 cup then gradually adding a little more as you fold in batter) because milk contains more water and better absorbed by flour mixture, and thus you don’t need as much amount as cream.
  • If you have hot cocoa mix sitting in your pantry too long, you can use it too instead of unsweetened cocoa powder, but cut down sugar to 2 tbsp as there is sugar in hot cocoa mix. The chocolate flavor won’t be as strong but the muffins still taste good.
  • Other tangy berries like raspberry and blackberry are also good choices for making these muffins.

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IMG_3713

Tiramisu Cake Roll 提拉米蘇蛋糕卷

Tiramisu Cake Roll 提拉米蘇蛋糕卷

Ingredients:

Four mixture:
6 tbsp cake flour
1 tbsp unsweetened cocoa powder
1 tbsp instant espresso coffee powder

Egg yolk mixture:
6 egg yolks
3 tbsp sugar
2 tbsp milk
2 tbsp oil
1/4 tsp salt

1 tsp golden rum

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Filling:
3/4 cup tiramisu cream– see note below

for brushing (mix well, optional):
1 tbsp strong coffee
1 tbsp golden rum

Method:

  1. Preheat oven to 350°F, place a oven rack in the middle of the oven. Line the bottom and 4 sides of a 15 x 10 x 1 inch jelly roll pan. Combine cake flour mixture.
  2. In a big bowl, whisk egg yolks and sugar with a balloon whisk until it is pale yellow and fluffy, scrape the bowl several times. Add in milk, oil and salt. Mix well.
  3. Sift in cake flour in 3 batches, mix well until the batter is smooth after each addition. Add in rum, mix well again.
  4. Whip egg whites in a dry clean mixing bowl (I use KitchenAid stand mixer) on high speed (KA speed 8) until bubbles are small and no visible clear egg whites. Add in cream of tartar and continue whipping on high speed (speed 8). Scrape down the bowl if necessary.
  5. When egg whites turns white and the bubbles becomes very tiny, slowly pour in sugar. Continue whipping on high speed (speed 8), scraping down the bowl once, until it has a sheen appearance like a pearl. When you lift the whisk upside down, the egg whites will form a soft curl at the end of the tip (this is called soft peak. If the curl is too much then it’s not ready yet– continue whipping). Turn to low speed (speed 4) and whip for another 1-2 minutes. This is to remove any big bubbles in the egg whites so the cake will have a more delicate, fine texture.
  6. Gently fold in whipped egg whites into yolk mixture in 3 batches. Slowly pour batter onto the prepared jelly roll pan. Spread and smooth the top. Tap the pan a couple of times and bake at the middle rack of the oven for 15-18 minutes. Lightly press the top of the cake, if it springs back then the cake is done. Remove from the oven.
  7. Transfer the cake (with parchment) onto a cooling rack. Flatten out parchment paper on 4 sides of the cake.
  8. When the cake is cooled, place another piece of parchment paper (larger than cake) on top of the cake. Carefully and quickly flip cake and 2 sheets of parchment papers over (so the cake crust will face out when rolled up). Now the cake bottom is facing up. Remove parchment paper liner. Brush coffee+rum mixture on the surface if desired.
  9. Spread tiramisu cream evenly on the cake. With the short side facing you, roll up the cake like a jelly roll. Wrap the cake roll in the parchment paper and chill in the fridge before serving.  Before slicing each piece, run knife in hot water and wipe dry with a paper towel to ensure a nice clean cut.

Regina’s Note:

  • Tiramisu cream— since cake roll only requires 3/4 cup of tiramisu cream, I don’t border making it purposely. I just save some cream when I make tiramisu for the cake roll.

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