Carrot Loaf / Bread

 

I used the left over carrot from the carrot chiffon cake to make this bread.  This is my own recipe and the texture turned out light and fluffy.  I hope you will like it.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

 

   

    

    

 

INGREDIENTS:      

 

Sponge Dough:

40g bread flour

¼ tsp sugar

¼ tsp instant yeast

26g water

 

Main Dough: 

260g bread flour

130g grated carrot

1 tsp yeast

15g brown sugar (add more if you like slightly sweeter)

½ tsp salt

1 tbsp milk powder

25g butter

70g water

 

Egg wash:  Whisk 1 egg with 1 tbsp water (Optional)

 

Utensil:

20 cm X 20 cm x 10 cm Pullman Loaf Pan

 

 

METHOD:

 

For the Sponge Dough:

  1. Mix all ingredients in a mixing bowl and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hours in a warm place and dark place.  (If you want to use the dough on the same day, please let the dough proof for 2 hours instead)
  2. Place into the refrigerator and use the next day.  30 minutes before using, take out the Sponge dough from refrigerator to return to room temperature.

 

For the main dough:

  1. Put all main dough ingredients and sponge dough in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).
  2. Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 2 equal portions.
  4. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough until a small log is formed. Place all dough in a pullman loaf pan lining with non-stick baking sheet without lid on.  Let it rise for another 50 -60 minutes or until double in size.
  5. 15 minutes before baking, preheat the oven to 190°C.
  6. Brush with egg wash (optional) and bake 30 minutes, or until golden brown.
  7. Remove bread to cool on rack completely.

Carrot Chiffon Cake

 

I baked this Carrot Chiffon Cake in a normal square pan. The top of the cake cracked slightly as the oven was a little too hot. I just changed to new oven and was not familiar with it. Other than that the cake is moist and nice.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

   

    

 

Yields:  One 6 inch square cake

INGREDIENTS:

4 egg yolks
50g coconut/olive oil/vege. oil
60g soybean milk/fresh milk
100g grated carrot

85g plain flour
½ tsp baking powder
½ tsp ground cinnamon (reduce to ¼ tsp if you do not want so strong cinnamon flavor)
¼ tsp salt

4 egg whites
¼ tsp cream of tartar
60g castor sugar (please add more sugar if you like sweeter)

 

Utensil:

6 inch square cake tin (greased the sides and line the bottom with non-stick baking paper. Wrap the pan with aluminium foil so that the water doesn’t get into the pan)

 

METHOD:

  1. Shred carrot with grater. Keep aside.
  2. Use hand, whisk egg yolks, coconut oil and milk. Then add grated carrot and mix well. Set aside.
  3. Sift flour, baking powder, ground cinnamon and salt. Then add the flour mixture to the egg mixture and mix until all well combined with the hand whisk.
  4. Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks. The meringue will curve a slightly when you turn the whisk)
  5. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  6. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
  7. Bake in a water bath for 60 minutes at 160°C. Remove water bath and aluminium foil, then return the cake to the oven and bake for another 10 minutes.
  8. When the cake is ready, remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
  9. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.

Crunchy Oats & Nuts Cookies

 

This is by far my favourite simple recipe for cookies that I would recommend you try.  It is healthy, crunchy and just addictively delicious. Everyone in my family love it.  You can substitute the nuts in the recipe with another nut though I think almonds work best.

 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

Yields:  Approx. 40 cookies

 

INGREDIENTS:

 

200g – 230g organic coconut oil

3 tbsp honey

 

80g organic brown sugar

200g plain flour

2 tsp baking powder

1 tsp baking soda

1 stp salt

130g rolled oats

100g almond flakes (toasted, use hand to crush into smaller pieces)

120g raisins or cranberry

2 tbsp chia seeds

 

METHOD:

  1. Move the oven rack to the middle position and preheat the oven to 180 C. Line 2 baking trays with baking papers and set aside.
  2. In a big mixing bowl, shift in the flour, baking powder, baking soda and salt.   Then whisk together the flour mixture with sugar, rolled oats, raisins, almond flakes and chia seeds.
  3. Gradually stir in the coconut oil and honey to flour mixture until well-combined.
  4. Roll the dough into small balls. Place the cookies about 1 inches apart on the lined baking tray.
  5. Using 2 fingers, lightly press down on each cookie dough ball to flatten it.
  6. Bake 15 to 20 minutes or until the cookies just start turning golden brown.
  7. Let cookies cool on a wire rack completely before storing in the air tight container. They will crisp up as they cool