Strawberry White Chocolate Mousse Cake(Flourless/Gluten free)草莓之恋

Strawberry white chocolate mousse cake 3

It is the strawberries season and I loaded more berries during my groceries shopping. I wish everyday is berries day so I can decorate my cakes with these juicy, vibrantly colourful berries.

This cake is designed for  playing the fresh , red and juicy strawberries as the main component. Moreover, I want to create a flourless(or gluten free) cake by implementing the hazelnut and almond dacquoise. This dacquoise produces the best hazelnut aroma with a slight crunch to it ,which giving a new depth of texture to a normal mousse cake.

I have made this cake couple of times and I received very generous and amazing comments such as :” I am hiring your wife for my wedding cake!”,” I do not mind eat this everyday!”,” I have eaten half of the cake by myself “. I never thought men could  love strawberry flavour mousse cake that much. Guess I must done something right to prove men can choose strawberry shakes too.😛

I am over the moon for anyone accepting my creation with such positive comment.I am blessed.

So I do hope you all like it too. ^_^

(this recipe has been made for couple of times since 2015 till now)

 

Few components you need:

  • Raspberry-strawberry gelee
  • White chocolate mousse
  • Hazelnut and Almond dacquoise
  • Strawberry mousse
  • Pink glacage/glaze

 Strawberry white chocolate mousse cake 8

 

Strawberry white chocolate mousse cake 4

 

Raspberry-Strawberry Gelee:

  • 100g raspberry frozen
  • 60g castor sugar
  • 100g fresh strawberry puree
  • 1/4 tsp lemon juice
  • 6g gelatin leaves (soak in cold water until soften)

1)Heat up frozen raspberry  together with castor sugar until thickened.

2)Blend the mixture into puree.Add in strawberry puree and gelatin.Mix well.Add in lemon juice.Mix well.Strain.

3)Pour into 4″cake ring(which wrapped with cling wrap at the bottom) sits underneath a tray lined with baking paper.

4)Allow to set in freezer for at least 4 hours or more.

raspberry gelee

White Chocolate Mousse:

  • 60g Cadbury baking white chocolate ( or any baking white chocolate)
  • 1  small egg, room temperature
  • 1 tbsp castor sugar
  • 100ml Bulla whipping cream ( or any whipping cream)

1)Beat whipping cream to soft peaks.

2)Melt white chocolate.

3)In a bowl: Beat egg and sugar until ribbon stage(a) over bain marie(b).(Ensure water is 40C )

4)Fold egg mixture through the whipped cream.

5)Scoop out one ladle of egg-cream mixture from step (4) and fold through melted white chocolate to well combine.Then fold it back to remaining egg-cream mixture.

6)Pour onto the hardened raspberry-strawberry gelee earlier and allow to set in freezer for at least 4 hours or more.

 

white chocolate mousse

 

Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

(b)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

 

Hazelnut and Almond Dacquiose:

  • 25g hazelnut meal
  • 25g almond meal
  • 10g Western Star unsalted butter ( or any unsalted butter)
  • 50g castor sugar
  • 6g corn flour
  • 40g egg whites
  • Icing sugar for dusting

1)Preheat oven to 170C. Line baking tray with baking paper or non-stick baking mat.

2)Melt butter. Mix hazelnut and almond meals with half of the castor sugar together.

3)Beat egg whites in a clean mixing bowl till bubbly foam, and slowly add in sugar while beating to stiff peaks meringue(c).

4)Fold in meringue into dry ingredients in 3 additions.

5)Add in spoonful of meringue mixture into melted butter.Fold together.

6)Pour butter mixture into rest of meringue mixture.Mix well.Pour into a piping bag.

7)Pipe  in circular motion into a 4″ round disc .Dust with generous amount of icing sugar.

8)Bake for 18-20 minutes until lightly golden brown.

 

hazelnut&almond dacquoise

Note:

(a) Dacquoise is a dessert made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax‘, a town in southwestern France.

(b)If cannot find hazelnut meal, you can kindly eliminate hazelnut meal and increase almond meal to 50g.

(c)what is meringue?

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(d)Always remember when folding meringue into flour mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

 

Strawberry Mousse:

  • 4g gelatin leaves(soak in cold water till soften)
  • 180ml Bulla whipping cream ( or any whipping cream)
  • 110g strawberry puree
  • 40g castor sugar

1)Process fresh strawberries into puree.

2)Beat whipping cream to ribbon stage. [Picture 1  ]

3)Put half of strawberry puree and sugar in a saucepan.Gently warm till sugar dissolved.

4)Squeeze water from soaked gelatin, add into saucepan from step (3).Stir well.

5)Strain into mixing bowl. Add the remaining strawberry puree in.

6)Pour in whipped cream. Fold to combine.

strawberry mousse

 

Assemble:

1)Lightly torch the edges of the 4″ cake ring containing gelee and white chocolate mousse. Remove the set mousse from cake ring.

2) Place the hazelnut-almond dacquoise onto the base of a 6″ cake ring lined with baking paper in a tray.

3)Pipe in strawberry mousse around the cake ring. Place the raspberry gelee-white chocolate mousse onto the dacquoise.(White chocolate mousse touches the dacquoise)

4)Pipe in remaining strawberry mousse, smooth the top. Allow to set in freezer for at least 4 hours or more.

 

assemble 1

 

Pink Glacage:

  • 125g Bulla cream ( or any brand of cream)
  • 10g castor sugar
  • 25ml glucose ( or corn syrup)
  • some pink food colouring
  • 100g Cadbury baking white chocolate
  • 3g gelatin leaves (soak in cold water till soften)

1)Bring cream, sugar and glucose to boil at 85C.

2)Add in chocolate in few additions.Combine.Stir

3)Stir in soften gelatin.Mix together with pink food colouring and strain.

4)Allow to cool down to 25C.

Note:

(a)Stir the glaze now and then before glazing to prevent skin forming.

(b)Remember to be quick and generous when pouring the glaze over the mousse.

 

Assemble II:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place cake back to freezer for 15 minutes.

3)Place a small cake ring onto a tray. Place the mousse onto the cake ring.

4)Pour the pink glaze over the mousse.Allow to drip off excess.

5)Decorate with some fresh strawberries and macaron shells, dust with some icing sugar  or decorate with however you, go wild with your imagination.

pink glaze

 

 

 

Strawberry white chocolate mousse cake 5

 

 

Hope you like this sharing.

 

Strawberry white chocolate mousse cake 1

 

Today’s Word:

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I am sorry that I am still on sick leave here

sorry

  To those genuine friends and readers:

          I   Am Genuinely Sorry

For Being so Inactive on my blog

I am truly sorry for such a long disappearance and inactive on my blog .

Due to my personal health issues, I will no longer being so active on my blog like a year ago.

I am truthful thankful for those who supports me and worrying for me while I am gone.

Without your supports and kind understanding, I would not able to create a blog.

I do what I passionate without anyone could stop me down until this personal health problems came along,

makes me doubt how long I can hold on to what I love to do.

So thank you for your understanding, patience and genuine supports.

I have put everything aside included my cameras and blogging days aside for such a long time,

hoping to rest enough so I can stand back right up.

Sorry for my true friends who worry for me, sorry that I unable to answer everyone of you personally due to my health reason, I am so thankful that I found some of you who genuinely care for me. Please look after your health and continue do what you like and passionate.

Days without some of you just makes my days less colourful.I am going to miss you alot.

I will be uploading some of my recipes I created awhile ago from now on before my health is completely alarming.

These recipes were created while I was still capable , so bear with me with the time given.

I just need a long long rest . Having some of you to like what I do makes me no regret.

Welcome to leave any comments and question here and please be patience for my reply. Truly sorry for everything.

I am going to miss some of the nicest truthful kind souls I have met during my blogging days. Thank you friends and sorry that I unable to reply each of you, I want to say:”Never stop doing what you like no matter what others say.”

Love, 

Sivia,

hellosweetdessert

 

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Dessert Review : Stones Patisserie in Berrima, NSW

tanghana salted caramel gluten free

Stones Patisserie in Berrima, was the next patisserie bakery shop that we dropped by to grab one piece of dessert after having tried GUMNUT Patisserie’s desserts before we headed back to Sydney. It was nearly half past three in the afternoon and we need to head back before encountering any traffic. The experience in Gumnut patisserie ( which is located 4 minutes walk , opposite to each other) was the reason we had to stop by at Stones to give it a try. We could not find any dessert in Gumnut anymore, not on the day we dined in so we wanted to renew our luck at Stones Patisserie instead. [Find out you why : Gumnut Patisserie ]

We grabbed home one particular piece called:

Tanghana Salted Caramel Gluten free  $12.50 invididual piece

I tried to bring home to taste and identify the components myself and here are the components I guess:

Components are:

  1. 1st layer: Chocolate glacage/glaze
  2. 2nd layer:Dark chocolate cremeux/ cream
  3. 3rd layer:Gluten free Chocolate sponge/cake
  4. 4th layer:Salted caramel cream
  5. 5th layer:Milk chocolate cremeux/cream
  6. Base: Hazelnut chunks cream filling

[Components above are based on personal assumptions, since there was no any written explanation]

Overall:

It is pretty good for a gluten chocolate entremet.

I personally wish that they could add more solid crunch in the dessert apart from the hazelnut chunk pieces. Please do not get me wrong, I loved the hazelnut especially, wish the hazelnut chunk was incorporated with some joconde or cookies base to give the extra depth for the entire dessert. Apart from the hazelnut chunks, when I bite into it I felt as though I could only taste just one texture all the way down the entire dessert  that is soft and creamy.  I loved the idea of hazelnut. If the chef could turn the base  into some cookies base by using the same hazelnut chunks would be good.

Alternatively, keep the hazelnut base as it is, but  to increase the bite to the gluten free chocolate sponge would make this dessert fabulous and excellent even more.The time when I slowly taste the sponge, sogginess maybe the word to describe what the sponge has become, it could possibly be explained by all the cream layers  stacked altogether over the entire dessert? Or the sugar syrup has moistened the sponge so much that tasted unlike sponge, just my personal opinion.

All in all, flavour is good  for gluten free dessert.

[Forgive me for the dessert has been ruined on the surface due to the fact this dessert traveled with us for 90 minutes, I could have ruined it while holding it through the bumpy ride in some where along the trip even how careful I was.]

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Since time is ticking before heading home to Sydney, we only had 10 minutes left approximately to give a final wrap at Stones Patisserie.

When I first stepped in, I discovered that ambient lighting how cozy it  was unsuitable for such amateur photographer like me to snap some super quick shots in just few minutes included choosing my dessert and lining up at check out counter. Forgive me again for the poor and unclear pictures.

The decor is cozy and there was a line for desserts. On the left side when we walked further into shop, there was a place for customers to dine in for other choices of the menu.

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There is a table with all the chefs’s center pieces standing proudly . I unable to capture all the desserts on the table due to the line. (It is considered a little rude when customers are queuing up, while I force my way for some pictures, do you agree?)

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Beside the desserts sitting on the shelf(just right beside check out counter), there is a small kitchen for the real chefs to make the magic happen. The line was long, thus I unable to capture the precise movements of the chef, also due to space constraints.

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stone patisserie berima

To sum it up, I would not mind to try another desserts from the menu here again if I am given the chance.

Thank you for visiting.

[Article above is based on personal experience and opinions which has  no intention against anyone’s business associates as every individual has their own preference on how their dessert should taste like.]

 

For more information:

Stones Patisserie

11 Old Hume Hwy
Berrima, New South Wales
(02) 4877 1019

Love,

hellosweetdessert

Dessert Review: Gumnut Patisserie in Sydney

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Gumnut Patisserie, the place where you can many assorted kinds of pastries and  desserts which is at the heart of Berrima township , Southern Highlands. Gumnut Pattiserie has few different location around the highlands. My husband did some research of good pastries in Berrima and he found this Gumnut Patisserie was on the desirable list. It was a 90 minutes drive from Sydney. After few minutes of searching, we came by this place.

Outside of the bakery, I saw this most important road side signage that is good enough to attract  customer. I had to take this picture because I am excited that I am going to try their desserts soon. I love desserts despite of being lactose intolerant together with my husband. We are willing to take our own risk, included spending more money to take some lactose enzymes.

It was a good Sunday, rained for awhile and turned sunny again. There was no line for us to wait for too long on this particular day, yahoo we thought we were lucky.

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When we first stepped into the bakery, my eyes gazed around all the desserts and gateaux,The combinations of coffee and pastry, oh my goodness, we must come back for dessert right after my lunch at Zen Oasis restaurant. I must keep my stomach for second round of food, we quickly grabbed a cup of Long Black and left.

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Mobile phone shot

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Mobile shot

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Mobile phone shot

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Mobile phone shot

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Mobile phone shot

Around 2pm, we came back for seconds from a decent lunch and kept some empty space for trying some pastries here. Cannot wait as the aroma from the coffee and pastries were killing me softly.

So these are what we ordered. We ordered few desserts and planned to get some home initially for supper. Unfortunately, husband  immediately shook  his head in disapproval after having tasted their well known signature vanilla slice which has won an award, and the caramel tart. Its was my turn to taste and I have no doubt to agree with him. We were struggling to finish it. The flavours in our opinion is an acquired taste.

If we were given another chance to travel here, I would want to try  other pastries or desserts apart from the Vanilla slice which was merely suggested by the staff. I am super critical of choosing a good slice of dessert as the effort and time we traveled for , just to try the desserts, I have some high expectations especially with the good reviews and the title Gumnut has received over the years.

I wish the staffs were enthusiastic enough to give me or other customers some suggestions of their pastries, especially when we asked for the second slice. The girl was little less passionate of what she sells, perhaps? Maybe ask us what would we like for our palette and guide us to some good desserts, perhaps? The varieties are excellent.

I would love to give them some insight on how to identify what kind of customers are coming for just the desserts:

When someone who came back to the shop for the second time and who glanced through all the desserts  inside and out, occupied and engaged herself / himself in snapping pictures of the pastries and the front door sign, snapping pictures of  all the ordered desserts for a good 15 minutes before eating it and last but not least just concentrate in tasting the desserts and components without coming here for just a coffee talk, I think all tell tale signs are that is enough to show that this customer cares of her/his dessert. Two words: dessert lover.

I cannot judge the pastry by just two desserts and one mocha to define the final conclusion, that is unacceptable, do you agree?After the dessert experience in Gumnut, not knowing which one to choose(So many choices, I am sure there must be one or two I would love) , it might not be practical or enjoyable experience to travel back here  to get the dessert due to the time it took to get here.

People who travel  to Berrima here are majorly tourists. There are not more than even twenty shops around here. I assumed customers are mainly tourist who had to travel in the first place to get here? I hope Gumnut could give me another reason to try their desserts once again to proof that their desserts are exquisite. I don’t like to be critical, I want to enjoy the desserts, because  I am a dessert lover.

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Soy Mocha:

Reasonable taste however towards slight bitter after note. Perhaps they slight burnt the coffee, this is what my husband suspected who is considered  a coffee expert compared to me.

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Caramel Tart: $ 4++

Comment:

From the taste of the caramel, I can confidently tell you, they are using large amount of sweetened milk and some melted white chocolate. The 5mm thickness of the tart skin combined with the 90% of the caramel somehow does not balance out the taste. All I can taste is sweet , sweet and overly sweet. My husband has been brought up with heavy cheese and milk flavour but he just couldn’t take half of the tart without the soy mocha to swallow it down.

Secondly, I personally do not get the idea of decorating strawberry sauce on both caramel and vanilla slice serving plates, please kindly enlighten me? I understand that Vanilla slice could go well with the strawberry sauce but definitely not to caramel tart. I personally think that the sauce is unnecessary. The taste and the amount are not relevant to the heavy sweetness of caramel. I wondered: do they serve all pastries with the strawberry sauce? I rather prefer some ice cream or whipped cream to cut down the sweetness of caramel . We both shared the tart and ended up having no choice but to disrespect the  hard work by the chef, unfortunately we both had to leave aside 1/4 of the  caramel tart on the serving plate. Indeed, we struggled to finish the artwork although  we were born without wasting food as you all should know.

Personal Suggestion(actually 2 person):

  • Please make portion to a small mini tart if you insist in having this caramel tart on the shelf. The caramel flavour has killed the entire tart. It is as though I am drinking a canned of sweetened milk instead. Forgive me being so straightforward.
  • I respect the Chef job to create something nice, but I would prefer either top it up with some whipped cream  or reduce the tart size to at least 1/3 of original size which would greatly appreciated.
  • Perhaps chef can turn this caramel into salted caramel instead, to prevent any portion size reduction. I could understand some customers prefer to pay based on value.
  • Please kindly remove the strawberry sauce, or on other desserts too. Not all desserts are happily married to the sauce. Please kindly consider this key point too.
  • Passionate staffs to give some assistance in helping first experience customers like us in picking some desserts apart from Vanilla slice?

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This is known as the “famous”  Vanilla Slice that won many awards, made with layers of butter puff pastry with Crème Patissiere between the layers and topped with vanilla fondant, decorated  with chocolate ganache.

When I first entered the store, requesting politely from staff what would they suggest me to try on for our first visit. She had no doubt and answered: Vanilla slice. So we had a slice.

INDIVIDUAL Vanilla Slice  $4.60

Comment:

The good part is the buttery puff pastry , unlike other bakery cafe that serve their vanilla slice which is always soggy due to the cream patisserie sandwiched in between every puff pastry layers.Not only that, those unknown bakery shops love to use poor quality of butter to make the puff pastry which goes soggy easily. So bravo to “Gumnut patisserie ” of the buttery  and multiple layers of flakiness of puff pastry that never let us down.

The vanilla fondant is seemingly necessary component to tie up the entire vanilla slice due to the fact that the cream patissiere tasted towards rather on the plain side,it is screaming for considerable addition of sweetness. From what I tasted: The 90% of the sweetness comes from the vanilla fondant and 10% would be from the cream patissiere. When I tried the 3 components together in one mouthful, somehow to me, it is does not bind well together as though they were not belonging together in a family anymore.

Personal Suggestions:

  • Would be greatly appreciated if they can increase the amount of sweetness to the cream patissiere,
  • Reduce the the amount of the vanilla fondant,
  • Keep the vanilla taste and the buttery goodness of puff pastry,
  • With all these small adjustments, I would award them a pretty damn good “Vanilla Slice” of the year.

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Placing a slice of dessert for an unusual spot for a picture taking is another sign shows that I am a dessert lover.

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You will see a pretty adorable bookstore just right beside Gumnut Patisserie.

[Article above is based on personal experience and opinions which  has no intention against anyone’s business associates as every individual has their own preference on how their dessert should taste like. ]

For more information of BERRIMA SHOP:

Shop 1, Post Office Corner
Hume Highway
BERRIMA NSW 2577
Telephone: 48772 177
Thank you for visting. ^_^

Love,

hellosweetdessert

 

A Day out at Southern Highland,Berrima NSW

 

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Joadja Vineyards and Winery Love this outdoor wood fire oven behind the winery

 

2 August , husband and I went for a good trip in one of the secluded areas of New South Wales where the pace of life is alot slower without the hustle and the bustle of city life. It is a quiet country side with plenty of opened grass area, cows and horses are grazing deliberately.The occupants are definitely free from stress as they considered one of the friendliest people I have encountered compared to city inhabitants.

We did not have any strict schedule and time constraint for this trip. The atmosphere was peaceful and serene that we had to stop by almost every place that we encountered. Although in saying that, Berima is a very small town with small population  without many touristy things to do, which did not stop the fact Berima is a fantastic place to unwind. The drive which took us estimated about 90 minutes one way, the time taken is immaterial as the peacefulness was worth every single minute, as exhibited in my pictures.  I hope you enjoy my visual journey

Allow the pictures to speak it’s own  little story.

 

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Joadja Vineyards and Winery: I spot this scenery when I first walked into the winery and I love it.

 

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I saw this along the way we traveled. Husband saw it and instantly stop for me to capture the scenery.Love how the different shades of colours on all these lined up trees.

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Saw plenty of hourse and cow along the way we traveled, it speaks closely the word of country side.

 

 

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Spotted this when we went to nearby public toilet from far distant.Don’t get to visit this rabbit shack store due to limited time during winter.

 

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I love all kind of peculiar design, and look at the tap, fully covered with the wild leaves, amazing for such small thing.

 

 

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Love this feminine signage.

 

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Duckies wear colourful winter boots captured almost all the tourist who passed by.

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Thanks for visiting.Hope you enjoy my sharing of such short trip.

Simplicity in life comes from feeling within your heart.

 

Love,

hellosweetdessert

Food Review: Zen Oasis Vegetarian Restaurant in Berrima, NSW

I always miss vegetarian food from my home town but to get on a flight every time I crave for it is just not economical at all.

So, husband and I went for 90 minutes drive to Berrima in Southern Highlands. Although it is situated on fringe of the beautiful historic village, we both enjoyed the entire trip. This restaurant is only open on weekends for lunch time. I heard so much good feedback of it, so I thought to give it a go.

The restaurant  offers a variety of gourmet delicacies which is over 30 selections of yum cha entrées, freshly wrapped sushi, home made desserts and a wide variety of hot and cold beverages. We did not get to taste the desserts much as we had plans for next dessert at some well known cafes nearby.

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There was a long line outside the entrance , waiting for the restaurant to open. So, its true for the rumour, indeed there was a long line.

When I first entered the place,  Chinese calligraphy was the first thing I spotted, then gave a quick glance through the entire place, it  gives away the  rustic and cozy  ambiance   with the wood fire fired up to warm up the place. Mind me, the temperature outside was around 13° Celcius. The only problem was I did not get to take any proper pictures in with the limited time, the lighting did not make is easier as well. Besides, everyone rushed in for the food like a pack of wolves, unlike me who came in to look around and started to take pictures. Customers were lining up for food while I was standing there causing some inconvenience for them to feed their hungry appetite. Everybody lined up for food, if I took any longer time to capture picture, perhaps by the time I am done , there might not have been any food left for me  as too many starved tummies to be fed here. Forgive me  for the poor qualitiy of pictures .

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Freshly rolled sushi finished so quick that I got to taste 2 varieties.I only snapped this picture before I served myself. Lucky there was a person decicated in making new ones as the images below:

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This lady is the one who serve freshly rolled sushi.

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What I picked for making my tummy happy:

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Deep Fried Breadcrumb tofu with vegetarian abalone

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Vegetarian Bak Kut Teh: bean curd skin, goji berries, some vegetarian meat in the soup

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Assorted deep fried snacks: glutinous rice balls, popiah, popiah skin with seaweed sheets, and more deep fry bean curd skin with vegetables…..

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Fried rice, vegetarian BBQ pork(char siu), deep fried snacks(unsure what is that but husband loved it the most)

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Stir fry vegetables, stir fry spicy mushroom with soy meat, crispy fish and mushroom skewer(my favourite but did not like the olive though)

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The least favourite is these steam glutinous crystal vegetables dumpling and steam glutinous pumpkin-like filled with some coconut fillings(not my favourite)

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All in all, the taste is very close to Malaysian vegetarian food. I wish that I could taste more of the dim sum such as steam BBQ bun, deep fried taro balls, or more mushroom made food. For appetite like my husband and he such a poor eater, this could be the one time deal.

The service is excellent. I saw those waiters  explained the ingredients of the varieties food to non-asian customers patiently. If anyone loves a good Asian vegetarian food, this is one of the options here close to Sydney so far I reckon.

After settling a nice meal, we went out of the restaurant to capture some surrounding area:

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I enjoyed my time in Berrima, people here are mostly friendly.

Thanks for visiting.Hope you enjoy this simple sharing.

More Information:

Zen Oasis

Address and contact details are as follows:
230 Medway Road Berrima NSW 2577  (Berrima & Moss Vale Exit of Hume Highway).

Tel: (02) 4877 1285 or 0404 099 285  (Between 9:30am and 5:00pm Monday to Sunday for bookings. ) 

http://www.zen-oasis.com/

Crispy Garlic Oat Bread Roll

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My husband loves these garlic bread, so I bake it very often. The crispiness of the japanese breadcrumb after crisped up from the homemade garlic butter, makes the bread roll extra tasty. The garlic butter perfumed the entire bread,especially freshly came out from oven.

These bread is extra soft , goes well with soup or just eat it on its own.

Hope you like this sharing.Let’s get started?

 

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Garlic Butter:

  • 150g Lurpak unsalted butter,room temperature (Or any unsalted butter)
  • 5-6 cloves of garlic, minced or grated
  • 1/4 tsp dry mix herbs
  • 1/4 tsp lemon juice or white vinegar
  • 1/4 tsp of salt
  1. Mix everything together and place into a prepared parchment paper.Roll it up into a log and twist both ends properly.
  2. Keep in the freezer for 30 minutes until hardened.

Note:

  • Garlic butter can be made in bigger portion and stored in the freezer up to half year.
  • Garlic butter can be made in advanced.

 

garlic bread 1

 

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Oat Bread Roll

  • 300g bread flour / strong flour/ bakers flour
  • 2 tbsp instant oats
  • 30g castor sugar
  • 4g salt
  • 15g  Lurpak butter ( or any butter)
  • 5g instant yeast
  • 100g soy milk ( or any full cream milk )
  • 110g water
  • 2-3 tbsp of Japanese breadcrumb( Panko breadcrumb)

 

Methods:

  1.  Mix all ingredients together except butter. ( reserve 20 ml of milk)
  2.  Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.
  3.  To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.thin membrane of dough
  4. Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.
  5. Once the dough is done, release the air by kneading it. Divide into 12 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.
  6. Roll each portion into a round smooth ball.
  7. Lined a metal tray (2″ deep) with oil paper. Spread 1/3 of your garlic butter all around the base and sides of the tray. You can cut into cubes and place all over the tray.Scatter in Japanese breadcrumb all over.
  8. Arrange 12 ball of dough  into the metal ray ( 3 across x 4 long). Scatter 1/3 of the garlic butter onto the balls. ( or you can brush it onto the balls.Sprinkle more breadcrumb onto the balls(Roughly 1 tbsp)
  9. Allow to proof to double in size, roughly an hour.
  10. Bake in a  180C preheated oven for 25-30 minutes until golden brown,depending on individual oven. You can bake the bread on the bottom oven for the last 3 minutes at 200C to achieve golden brown crispy breadcrumb.
  11. Once done, remove from oven and brush the remaining garlic butter onto each golden brown bread roll.Serve.

garlic bread step 1 garlic bread step 2

garlic bread step 3 garlic bread step 4

garlic bread step 5 garlic bread step 6

Note:

  • If you prefer just plain bread without oat, remove oat  from recipe.
  • Remember to use Japanese breadcrumb to achieve crispy and golden texture on the bread roll.
  • If you cannot find dry mix herbs, just replace with freshly chopped parsley.

garlic bread 3

 

Thanks for visiting and your comment is much appreciated.

 

Love,

hellosweetdessert