Classic Cinnamon Rolls

 

Processed with VSCO with f2 presetLately I’ve found it hard to wrap my head around the concept of balance and moderation, realising that I’m pretty wired to think about everything in black and white. I either have a totally intellectually fulfilling day or I don’t. I either eat extremely healthy one day or I don’t. Clearly balance is something I’m still trying to conquer as a habit, as elementary as that may sound. Translating this lack of moderation to my creative endeavours, sometimes I’m so focussed on creating something new and exciting that I forget the roots of my baking pleasure– classic favourites. I get a high from riding on this streak of new things that I forget the magic of a simple classic. I’ve been putting this particular recipe off for a while. Cinnamon rolls are a tried and true classic and I don’t know anyone who doesn’t enjoy a bite of these gooey, cinnamony treats. I made these the first time almost 5 years ago using a random online recipe and loved them best with a cream cheese frosting. Aside from cinnamon rolls, I’ve enjoyed and made a few things that I’ve really enjoyed the past few weeks:

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Rye strawberry balsamic brownies from Woodlands Sourdough
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Smoky cruffin from Maxi bakery by Bearded Bella
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A naked salted caramel cake for my mum’s 50th! 

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Back to rolls. I know the classic version doesn’t have the (Americanised) cream cheese frosting, but I must say that this is the version I prefer. The tangy cream cheese pairs perfectly with the sweet bun, which can get too cloying if not cut through with something a little sharper. I recently tried making them again. Although the buns themselves were heavenly- all airy and light, it was missing the element of moist tenderness which I believe a good cinnamon bun should have. So I modified it to have a shorter baking time and, as most good baking recipes have it, more butter. Quite a bit more. It’s also a good idea to cover the rolls before baking with a layer of aluminium foil so that the tops of the rolls do not burn from the direct oven heat. You get these golden-brown, soft, delicious cinnamon rolls with very little effort. You don’t need a standing mixer to make them but it made my life a hell of a lot easier (and cleaner)! You can also just use some elbow grease and knead these for a little longer, just 10 minutes. It’s a good workout, at least.

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Classic Cinnamon Rolls (makes 8-9 rolls)

Ingredients

For the dough:

240ml (1 cup) milk

2 tsp active dry yeast

4 tbsp white sugar

1 egg

60g (0.25 cup) salted butter, melted

0.5 tsp salt

250g (2 cups) cake flour

200g (1.5 cups + 3 tbsp) all-purpose flour

 

For the filling:

2 tbsp ground cinnamon

150g (0.75 cup) dark brown sugar

60g (1/4 cup) unsalted butter, at room temperature

 

For the cream cheese frosting:

150g cream cheese

0.5 tsp vanilla extract (or vanilla bean paste for a richer vanilla flavour)

150g white sugar

 

Directions

Pour the milk into a microwave-safe bowl and microwave on high for 2 mins. It should feel warm but not scalding to the touch. If it’s very hot then wait a minute for it to cool down a little. Add the yeast and wait for it to activate, or around 3 minutes. It should have a light brown froth on top. It is ready when there’s a light brown froth on top. Pour this yeast-milk mixture into the bowl of your standing mixer (or just a large bowl if you’re doing this by hand) and add the sugar, egg, salt and melted butter. Whisk together. Then add the two flours and on medium speed, let the standing mixer knead the mixture well for 6-7 minutes. If doing this by hand, knead the mixture a little bit in the bowl first to let all the ingredients come together, before tipping it onto a well-floured surface and knead for 10 minutes. If the dough is too sticky or is sticking to the bottom of the mixing bowl, add more flour. Add enough flour so that you have a pliable and slightly sticky but not too sticky consistency. Shape the dough into a rough ball, place it back into the bowl and let it rise for at least an hour with a damp cloth, to keep the dough moist while the yeast does its work to expand it.

Right before this hour is up, mix together the room temperature butter, brown sugar and ground cinnamon in a small bowl. Once the dough has risen (an hour later), tip the dough out onto a floured surface and use a rolling pin to gently roll it out into a 9×14-inch (22x35cm) rectangular piece of dough. Use a spatula to smear the brown sugar-cinnamon mixture onto the flattened dough, leaving a half inch border around the edges. It may initially seem like a lot but it really is just enough!

Tightly roll the rectangle lengthwise and place the log so that the edge is at the bottom. Use a serrated knife or piece of floss to cut the rolls into 1-inch pieces. You may have to cut off the two edges first as they don’t have much filling. Place the rolls in a greased 9-inch round or square baking pan, cover these and leave them to rise for half an hour. Preheat your oven to 180C (350F) in the meantime. Once the half hour is up, cover the rolls with a piece of aluminium foil and place them in the oven to bake for 16 minutes. While they are baking, make the frosting by mixing the cream cheese with sugar.

Once the rolls are finished, leave them to cool for 10 minutes before smearing a generous amount of cream cheese frosting onto each roll. These are best served the same day they are made, warm and fresh. They can also be kept in an airtight container for up to 3 days, but microwave before serving to make sure they are warm and the insides stay gooey.

Milk and Cream Cheese Roll

Processed with VSCO with f2 presetAnother week coming to a close, another surreal reality coming into focus, continuously playing.

Random things/journal excerpts:

07/05: This has been a foundation of salve and is keeping me sane throughout all the hours of each day and each night. Grateful.

08/05: Stop half-assing things. Full-ass everything. And remember there’s a whole world out there for me (and you) to discover.  Also, drew up a relatively simple Mother’s Day menu of tomato bruschetta, mini avocado toasts, banana-egg pancakes, vegetarian frittata…!

11/05: I have a Pinterest board now for French fashion and pretty interiors and it is making me so very calm and happy. For many years I’ve forgotten how much I love old, moody things. When I was a teen my own Instagram account started out as a more aesthetic page; the food existed as an aesthetic branch too but the reining theme was still wispy, old, pretty things. The delicate heel of a suede ankle boot, my favourite red lipstick smeared on a tissue paper, an elegant striped tee, an unusual floor tile, a messy strand of pasta on the edge of my plate. Coming back to that is very nostalgic in the best possible way.

And now for this sublime thing!

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Words can’t express how stunned I was by how light and fluffy this roll turned out. I got inspiration from a Youtube video and ended up changing most of its recipe so I thought I could make a blogpost out of this little experiment. A weightless sponge just about holding onto a whipped cream cheese filling. I have not played with a gluten-free version of this but that would be fun to experiment with, if you have a gluten-free flour blend or something like almond flour on hand.

It was so satisfying to make the sponge, like handling a bouncy cloud from a faraway dream. I can’t believe this is a sponge, I kept saying to myself as I spread the air-light batter onto the baking tin. The first time I made this there was too much cream cheese, which ended up weighing down the sponge and cracking it far too early. Tasted delicious but wasn’t as pretty. So if you’re not too bothered by that then feel free to add a little more cream cheese to the filling mixture.

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Milk and Cream Cheese Roll (makes one roll, serves 6-7)

Ingredients

For the sponge:

30g (2 tbsp) room temperature butter/melted butter (or flavourless oil)

1 tbsp condensed milk (tried this with ‘sweetened creamer’ too and it worked fine, so use that if you have that instead)

60ml (1/4 cup) milk of your choice

0.5 tsp salt

5 egg whites (vegan sub: use the equivalent in aquafaba, or the liquid from 1 can of chickpease. If using normal eggs, save the yolks for a soufflé pancake, devilled eggs or mayonnaise)

1/2 tsp cream of tartar

75g (3/4 cup) white sugar

60g (1/2 cup) cake flour

2 tsp milk powder (sub: vegan milk powder)

2 tsp cornstarch

 

For the filling:

100g (half a standard package) cream cheese (vegan sub: vegan cream cheese)

150ml whipping cream/double cream (vegan whipped or whipping cream)

2 tbsp sugar

 

Directions

Preheat your oven to 160C (320F). Line a standard baking tin/cookie tray with parchment paper. With a small whisk, whisk together the condensed milk, milk and butter in a microwave-safe bowl and microwave this for 30 seconds. In a separate bowl, briefly whisk together the cake flour, milk powder and cornstarch. Tip this into the wet mix and whisk well. Whisk in the salt. You should have a thick, beige batter that drops off relatively easily off the whisk. In a large, clean bowl, tip in your egg whites and cream of tartar. If using the aquafaba, it will take longer to whip up, around 5 minutes.

Whip the egg whites using an electrical whisk for a minute until frothy. Add half of the sugar and continue whipping until you get soft peaks that easily drop off the whisk. Add the rest of the sugar and continue whipping until you get relatively stiff peaks. Take 2 tbsp of this whipped egg white and add it to your first mixture of milk, condensed milk and butter. Mix this together well with a whisk or spatula until smooth and homogenous. Add this to the rest of the whipped egg whites/ aquafaba and fold until everything is just incorporated. Tip this glorious, whipped mixture onto the baking tin, spread into an even layer and bake in the preheated oven for 12 minutes.

While that’s baking, make the filling by whipping the whipping cream and 2 tbsp sugar  in a separate clean bowl until stiff. Tip in the cream cheese and fold it in well. Leave the mixture in the fridge until ready to use. Once the sponge is done, it will look slightly brown on top. Take it out and leave it to cool for 5 minutes on a cooling tray or heatproof mat, but not too long otherwise the sponge will crack when you roll it. Cut a piece of parchment paper that’s slighter larger than your cake and put it on top of the sponge. After 5 minutes, flip the sponge using the tray as a support. Remove the tray and peel off the layer of parchment that was originally underneath. Add the whipped cream cheese filling to the centre of the sponge and gently spread it evenly over the sponge. Using the parchment as a support, gently and slowly roll the sponge onto the filling. It should be a single, neat roll. Leave to cool in the fridge before cutting into 6-7 rolls with a serrated knife. Best enjoyed with coffee and a dainty fork because you need dainty cutlery for soft, fairylike, dainty desserts like this.

 

 

5-Ingredient Chewy Gluten-free Chocolate cookies

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“Life as we know it is merely an afterthought in the global scheme of the cosmos”- Avi Loeb.

It’s May and most of us are still under lockdown. It’s real easy to get caught up in the weirdness and pain of today, so estranged from the social entanglement, that milieu we are so familiar with. But as Avi reminds us soberly, we are a very small part of the universe and it’s easy to lose sight of the big picture– that is, the constant movement of the sun, of nature in general, the people who don’t have a roof over their heads (ever), the constant love we can show those closest to us, the constancy of human creativity which can be cultivated by indulging in our favourite hobbies– cooking, talking to friends, movies, knitting, whatever. This in itself is solace, to me.

Random thoughts and journal excerpts:

04/05: On a brighter note, pandemic solutions are also solutions for the environment. Prior to this current commotion, land clearing reduces biodiversity, which means that the species that survive are more likely to host illnesses transferred to humans.

24/04: Open your windows!! Virus aside, it’s very easy to have difficulty breathing because of too-high carbon dioxide levels in our own homes. Especially now of all times, when we’re all stuck at home.

03/05: There’s a new doughnut and sandwich place called Korio and they sell the fluffiest doughnuts (and cinnamon-sugar doughnut holes, the only thing I could get a hold of one sad Tuesday afternoon).

06/05: This girl’s channel is whack and I’ve started watching one of her videos after journalling almost every morning. I’ve really been savouring mornings, which are like pages of empty magic because nothing really happens yet, but I can sit and daydream and drink coffee and journal a bit before getting on with other things (exercise, work, etc). Talking about exercise, light weights can really transform a workout.

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I know a few people have requested a gluten-free recipe, and since I know a couple of gluten-intolerant people myself, why not! It’s one of the easiest recipes I’ve played with and takes just 13 minutes in the oven. Like many of my other recipes, you simply have to chuck the ingredients in one bowl, whisk them together and be done with it.

These cookies have an incredibly chewy exterior and moist, air-light interior richly studded with dark chocolate. They’re rich with gooey chocolate, yet light and melt-in-the-mouth. I originally just used the vegan egg for this, then experimented with actual egg, then just egg white which yields the chewiest texture out of all three options. It also makes the cookies shiny and glossy, while letting the chocolate stand out as the main ingredient, both in the form of the cocoa powder and chocolate chips. The chocolate added at the very end is optional (but not really).

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Chewy Gluten-free Chocolate cookies (makes 6 medium cookies)

Ingredients

150g (around 1.25 cups) icing sugar

60g (0.5 cups) cocoa powder

0.5 tsp salt

60-70g (large handful) chopped dark chocolate or chocolate chips

2 egg whites (vegan sub: use 2 flax eggs instead by mixing 2 tbsp ground flaxseed with 4 tbsp water and letting that gel in a small bowl for a few minutes before using)

Directions

Preheat your oven to 177C (350C). Line 2 large baking trays with parchment paper. If using vegan eggs, make that now with the ground flaxseed and water before using later. Whisk together the icing sugar, salt and cocoa powder in a bowl. If your icing sugar and cocoa have been sitting in your pantry for a while, then you’re better off sifting them together instead of just whisking. Add the egg whites/vegan egg and whisk together until smooth and glossy. Add the chocolate chips and use a spoon to fold those in until incorporated. Put heaped tablespoonfuls of wet batter onto the baking trays, leaving 2 inches of space between them because they will spread. Bake for 12-13 minutes, or until there’s a clear hard and glossy crust on the cookies. Enjoy alone or with a nice scoop of vanilla bean ice cream/yoghurt. Can be kept at room temperature for up to 3 days.

Éclair Cake

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The virus has swiftly shifted, uprooted, the entire the world. It came so suddenly, and I was whisked back home before my hair had a chance to get greasy. It’s been a while since my last post, but my suitcase is still half-open, propped up  near my bed, waiting for me to pack it again…  I honestly think we’re going to come out of all this better, in the sense that we’ll be more self-aware: keenly in tune with our emotions, how to work well from home, and with a better understanding of who we prioritise as regular contacts in our lives, or in other words, whose familiar presence, online or not, is gratifying and exciting in a rather ungratifying and unexciting period of our lives.

Below are some journal excerpts and other cool things I’ve learnt recently. I put these here not as a random gesture but rather to embrace the non-sequitur, the random ebbs and flows in everyday life, just like the onset of the coronavirus. The quotation marks are a reminder to myself and whoever reads this that this is coming straight out of my journal:

09/04: “neophobia= the fear of trying new foods. I used to try and learn a few every week and am trying to make that a habit again” and “consumption of fructose favours lipid biosynthesis in the liver”

11/04: “In the heat of the moment, be it conflict with family or self-frustration or feeling behind in anything or everything, it’s okay to try and love yourself”

12/04: “riposte: a retaliatory action”

13/04: “trying to control a disturbing emotion is a bad strategy: it teaches our brain that we can’t handle that emotion, and our distress intensifies-A.A.Gill’ By the way, I highly recommend Gill’s autobiography Pour Me, which was an intense, fun, unputdownable read”

16/04: “There was plenty anger inside me last night. Couldn’t control my tears and lashed out at the smallest thing. It was probably a lot of suppressed anxiety and anger that exploded at a bad time. Need to walk and walk and walk. That always helps. With a mask.”

17/04:”Scientific American: Remdesivir is a popular antiviral known for treating Ebola, and inhibits the enzyme RNA-dependent RNA polymerase, which RNA viruses including SARS-CoV2 uses to replicate their genetic material. Compassionate use of Remdesivir in 53 severe Covid-19 patients found that 63% of those taking it improved, although this wasn’t an RCT”

18/04: “The morning feels peaceful and there is fresh light pouring from my window. Covid-19 or not, Nature reigns supreme. Nature knows no pandemic. It just IS. Existing. Still standing. Feeling lucky to be alive. But I miss Oxford and seeing friends in cafés so terribly much (picture below)!!”

Of course there’s plenty I don’t share from this journal, which is a messy mishmash of science bits and food bits and personal bits.

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Pretty gardens around my college

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This cake was one random, impetuous adventure. It’s not a prissy élan sort of cake made up of little éclairs, rather one which has components reminiscent of parts of an éclair. It has a creamy batter and chewy edges, which reminded me of the milky éclair middle and the chewy choux its encased by respectively, in a typical éclair. Of course, the signature chocolate ganache top. Eaten with yoghurt, sour cream or anything mildly tangy, the chocolatey top and wobbly, chewy middle, it’s unusually perfect. Look at the inside– it’s dense without being tough or chewy, except the edges. I added some homemade salted caramel because I felt that extra posh but of course there’s no need, although I do recommend adding a little more salt on top of the ganache before serving.

Another one-bowl affair. Another sweet moment, and a time to pause.

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Éclair Cake (Makes one dense cake in a 9×5-inch loaf pan, around 6-7 slices)

Ingredients

160g (1.25 cups) flour

1 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

2 eggs (vegan sub: vegan flax eggs made by mixing 2 tbsp ground flaxseed with 5 tbsp water in a small bowl and setting that aside for a while to gel up)

225g (1 cup) butter, softened to room temperature (vegan sub: vegan butter/ margarine)

100g (0.5 cup) sugar

1 tbsp maple syrup mixed with 240ml (1 cup) milk of your choice (I used whole but feel free to use a vegan substitute)

120ml (0.5 cup) double cream (vegan sub: vegan double cream)

1 cup dark or semisweet chocolate chips

 

Directions

Preheat your oven to 175C (350F) and then butter or line a 9×5-inch loaf pan. Line the pan by cutting a piece of parchment paper that has two sides the same length as the loaf pan itself, and the other two sides a little longer than the pan’s breadth so it will be easy to take out at the end. In a large bowl, whisk together the soft butter, salt and sugar, then add the eggs and whisk well until nicely incorporated. Then add the milk-maple mixture and mix well.

In a separate bowl, briefly whisk the flour, baking powder and baking soda together. Tip into the wet mix and use a spatula or wooden spoon to mix everything together until just incorporated. Pour the mixture into the loaf pan and bake for 50 minutes. Check at the 45-minute mark- a wooden skewer inserted into the middle should come out clean. While it’s baking, make the ganache by putting the cream and chocolate into a microwave-safe bowl and microwave on high in 30-second increments until melted together. Mix with a spoon after each increment to encourage the melting. It will look like a lovely, glossy pool of thick melted chocolate.

When the cake has cooled for around 20 minutes, slowly pour the ganache on top. You may have some left over, which you can use to spoon on top of ice cream or your PB&J toast because anything in this life, in your life, is possible. Serve a slice with sour cream or whipped cream, and homemade salted caramel

Millionaire’s Shortbread

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21/03: How weird it feels to be somewhat stranded in my own home, wearing a mask and maintaining distance from my own family members. Weirder still to know there is potentially something incredibly deadly I’m harbouring in my own body, because ‘statistically speaking, there was definitely someone with Covid on that plane…’, in the parlance of my friend!  Day 1 of my quarantine started at 8pm last night, after a groggy long flight home. I remember the very sudden, very sad decision I had to make back in Oxford just a couple of days ago, to come home. Mostly to appease family, to at least be (nearer) them during such a strange and curious time. Anyway, walking around the city centre was not the same anymore, this virus which has manifested itself as the anomie of the new decade turning every city we know and love into practical ghost towns.

Maybe you’ve all have seen the statistics, but it’s still worrying to know that despite Italy’s early efforts to contain the virus by shutting down many of its schools and quarantining a dozen towns in its northern regions, 600 people died by 10 March, up from just 100 on 4 March. It’s clear to see how Covid-19’s course has put us all on a trajectory of uncertainty and stress. As imprisoning as it felt to sign the 14-day quarantine form, it was pretty relieving to face the familiar, vigilant, Singaporean healthcare system, knowing I’ll be able to walk and visit cafés (as you do), and see dear friends afterwards. More than 12 hours in and feeling fine, and hopefully some planning and scheduling of distracting yet enjoyable hobbies, together with some mind-ticking activities, will dampen the stress and anxiety that has yet to build up over the course of the next few days. I am lucky enough to have a space at home large enough to see me through hours of sleeping, exercising and writing, with the occasional trip to kitchen because these baking fingers won’t calm down by themselves. These things help. Baking, can help.

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A close friend mentioned his penchant for Millionaire’s Shortbread, something I have only tried once on a whim from a corner store, and only ever seen in the UK (although it’s apparently Australian). It seemed too simple not to try, with its pleasing three layers of crumbly, buttery shortbread, caramel and milk chocolate, in that very order from base to top. I toyed around with a few recipes and utilise a very handy microwavable caramel, an experiment which arose from a combination of laziness and curiosity. And it’s during times like these that that very combination can be so rewarding.

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Easy Millionaire’s Shortbread (makes 16 squares)

Ingredients

For the shortbread:

226g (1 cup) salted butter (add a half teaspoon of salt to the flour if your butter is unsalted), at room temperature

100g (0.5 cup) white sugar

250g (2 cups) plain flour

 

For the caramel:

113g (0.5 cup) salted butter

1 tsp extra salt

300ml (1.25 cup) heavy/double cream

350g (1.75 cup) brown sugar

 

For the chocolate layer:

200g (2 thin bars) milk chocolate

 

Directions

Preheat your oven to 180C and line an 8×8 or 9×9-inch baking pan with parchment, with two longer sides to help you lift the squares out of the pan easily later on. In a medium bowl, cream together the room-temperature butter and sugar with a fork or whisk. The butter should either be a little too cold or just about room temperature, not melting. Add the flour (and salt if you did not use salted butter) and mix everything together with a spoon until it all just about comes together. You should have a crumbly mixture that holds together when you squeeze it with your hands. Tip this mixture into your baking pan and press down until you get an even layer of shortbread. Bake in the oven for 20 minutes or until you see the edges go a very light golden.

While that is baking, make the caramel. Melt the butter by putting it in a microwave-safe bowl and microwaving it for 30 seconds or until just melted. Then add the salt, cream and brown sugar and mix everything together until well combined. Microwave this on high for 3 minutes, then take it out. The mixture will be very hot and bubbly so just be careful here. Stir the caramel briefly, then microwave it on high for another minute. Open the microwave door and leave the caramel to cool for at least 15 minutes.

Once the shortbread is done, take it out of the oven (you don’t need the oven anymore at this point so you can turn it off) and leave it to cool for half an hour before pouring on the cooled caramel.

Now for the easiest part of all the easy parts: Break up your milk chocolate into another microwave-safe bowl and microwave it for 1 minute on high. Take out the bowl and use a fork to mix the chocolate to spread out the heat which will continue to melt the remaining chunks of hard milk chocolate. Leave the chocolate to cool for 10 minutes or until it’s just warm to the touch, before pouring it on the caramel layer. This is an important step because pouring on too-hot chocolate will melt the hardened caramel layer and the chocolate and caramel will merge into one homogenous mess. Not that it won’t taste good, but you want the three separate layers for taste and visual impact.