Easy Mango Yoghurt Ice Cream (manual method)

Wanna join me for some ice cream on a scorching hot afternoon like today?

I need to use up some mangoes cos my family were all not well (finger crossed, not H1N1) and collectively refused to consume those mangoes that were on the verge of overriped. Decided to make them into sherbet that my nieces love! This recipe adapted from aunty yochana is good cos I can enjoy home-made ice cream without investing in an ice cream maker!


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No Churn Mango Yoghurt Ice Cream

300 gm. fresh mangoes
20 gm. sugar (sweetness depends on how sweet the fruits are, taste and add more along the way)
200 gm. whipping cream
200 gm. yoghurt (preferably mango flavoured) - original qty 100g
Juice from 1 lemon

Method:
(1) Measure yoghurt, sugar, mango and lemon juice into the blender directly. Blend until it becomes smooth.
(2) Whisk whip cream until stiff.
(3) Fold (1) into whipped cream.
(4) Pour into a container and freeze overnight until it's firm.

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My Notes:

• I have reduced the sugar drastically from 100 to 20g cos mango is sweeter than strawberries.



• I find that President UHT Liquid Whipping Cream (avail at most supermarket) taste better though it is more difficult to whip. The easy option is to use non-dairy whipping cream as Aunty Yochana does.



• Ice cream will taste less sweet when frozen, so need to make it slightly sweet before folding into the whipping cream.



• Pakistanist Mango is in season now; it does not look appetising cos the pulp looks very pale... but it tastes terrific! In contrast, R2E2 which looks good was not as great when used in ice cream.



• I used more yoghurt to use up the leftovers, and also to up the nutrient value. You can use less if desire.



• I find that the lemon juice lifts the taste of fruit, accentuates the flavour of mango. I won't skip this :-)

The homemade ice cream is of pale yellow which is closer to ivory. The mango taste is authentic despite being light - I probably will increase the amount of mango to 500g next round. Another easy (and cheaper option) is to add mango essence or emulco but for homemade goodness, I won't take that route. Go ahead and call me snob *GRIN*

65°C TangZhong Pork Floss Bun

This is another great bread recipe... very soft bread without any bread improver. Stay soft for 2 days.

I like the puffy rounded shape; not sure if this is a one-time wonder or attributed to the recipe!

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65°C TangZhong Pork Floss Bun

Step 1:
Prepare 65°C TangZhong

80g water

15g flour

Combine flour and water in a small (preferably heavy bottom) saucepan. Stir until the mixture smooth. Place it over low heat. Due to the small qty, it will burnt easily so you have to watch carefully and keep stiring with a heat-proof spatula or whisk.

Use the thermometer to check when the mixture reaches 65°C. Alternatively, try writing a 8 with the whisk - it should stay visible.

You will have ~90g of tangzhong now.

I add them directly into the mixing bowl which I am going to use for preparing bread dough later. To save time, I keep stiring it with spatula until it is cool to touch. If you leave it to cool on its own, use a cling wrap cover directly over the surface. This is to prevent a "skin" forming.

Step 2:
Prepare the main dough. You will need:

250g bread flour
1 tbsp skim milk powder
~90g TangZhong (I use all I get in step 1)
105ml warm water
4g salt
25g sugar
12g fresh yeast (or 5g dry yeast)
25g unsalted butter

Method:

1. Mix all the ingredients with a spatula.
2. grease (or flour) your hand lightly and knead until the dough is smooth and elastic. Form a ball, then leave it to rest in a cover bowl until it doubles in size. Timing will depend on the ambient temperature.
3. Remove dough and lightly deflate the dough. Divide the dough into 50g portion, shape round and leave to rest for 10 min.
4. Roll out the dough, and wrap some filling before sealing the dough. Careful not to let the filling touch the edge; if it does, the dough will not seal properly.
5. Place dough pieces into baking tray and let it prove till about almost double in size.
6. Bake at 175 - 180°C for about 20 minutes.
   

Pork Floss Filling:

120 gm. pork floss
50 gm. Mayonnaise
1 Tbsp. condense milk or sugar
50 gm. soft butter

1. Toss them up in a small bowl.

My Notes:

I usually like to use Alex Goh's sponge and dough method, but when I do not have time to prove the sponge, I use this tangzhong method. Both gives me soft bouncy bread that last for 2 days (that's the longest I ever kept the bread).

Chocolate Cupcake

This is what I baked for the primary school gathering more than a month ago. These days I have little time to bake, and even less time to blog... sigh.

Anyway I quite like the pictures here. Sheen, then just watched Monster vs. Alien, loved heroine Susan so much. He told me to share the cupcakes with Susan:

Steamed Moist Chocolate Cake Recipe from here.

I thought of this recipe cos I saw Art of Eating baking this recently so came my cravings. I doubled the qty and got about 35 cupcakes.

But becos of the limited space in my wok, I have to bake them instead. I felt it loses the m-factor when baked. Next time will stick to steaming.

Of the under-baked Angel Food Cake

This is my failed Angel Food Cake.

The part on the crown is still wet... it can't be underbaked cos this is the part that sits on the black baking tray... not likely to be unbaked at this part.

I have been thinking hard what causes it... anyone any idea?

What we had for dinner?

Last Sunday, was intending to bake these for the Monday breakfast morning. Since rain kept all of us homebound, the hungry tummies turned to these bread; were all finished up by my sister's and my family in 1 sitting. End up having to make a 2nd round.... luckily it helps to keep some ready dough in the fridge.

Otah bun, adult's favourite:

Cranberry and Raisin roll:

Pork Floss bun:

There's another tray of sausage roll... all whack by the kids before any pix were taken. Btw, Dot, here's the brand of sausage I used for the bun.

Sweet Sandwich Bread

Recipe from Alex Goh's “Baking Code”

adapted to be eggless.

Overnight Sponge
100g bread flour
60g water, room temp
5g fresh yeast (or ¼ tsp instant yeast)

1. Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form a dough.
2. Let it proof for 30min. Wrap with cling film and keep in the refridgerator overnight or upto 48hours.
3. Yield 152g sponge.

Ingredient A

550g bread flour
80g sugar
6g salt
20g milk powder
25g fresh yeast (or 10g instant yeast)

Ingredient B

150g overnight sponge (i used all 152g)

Ingredient C

320g cold water

Ingredient D

75g butter

Method:

1. Mix A until well blended. Add B, then C, knead to form a dough.
2. Add in D, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 45 min (or until it double in size).
3. Divide the dough into 50g portion, mould it round. Allow it to rest for 10min.
4. Roll the dough flat, then roll it up like swiss-roll. Allow it to rest for 10min. Repeat the step 1 more time, wrap with filling as desired.
5. Let it proof for 50min or until double in size.
6. Bake at 200C for 20min. Remove it immediately from the baking tray when baked.
   
   

This is one of my favourite basic sweet bread recipe. It is soft but not not cottony soft like those commercial bread - something I dislike cos it contains too much bread softener etc to make it so artifically soft. I have long forgotten how they taste until I had some (cos my MIL bought too much). When it was a day old, it became gummy and stuck to my gum as I chewed.

In contrast, the homemade day-old bread may not be as soft but it does not give the unpleasant taste and texture!

Yeast... the soul of bread

I happened to find fresh yeast, or cake yeast as it is sometimes called, at a bakers' supplies in Hong Kah Point. Adventurous as I can get, I bought a block. It's 500g for $2.50.

I know 500g is helluva yeast but now that my electric stand mixer is broken, bread is the next thing I can make.

Also, if you read recipes like a novel as I do, you will know that every baker raves how fresh yeast produces bread with better texture and flavour. I guess its time for me to validate the claims now ;-)

If you are also keen to make your life more difficult by ditching the instant yeats, here's the some guidelines I have gathered:

• To convert recipes calling for fresh compressed yeast to instant yeast: Use 0.4 times the weight; e.g. 10g dry yeast = 25g freah yeast
  
• Cake yeast should be white or light brown in color and crumble easily. It should have a pleasant yeasty smell. If it is dark brown, moldy, soft or gummy, it is either spoiled or has been stored improperly; simply discard.
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• Cake yeast must be kept refrigerated or frozen because cake yeast is highly perishable. It must be used before the expiration date if stored in the refrigerator, but you have more leeway if stored in the freezer. It has a refrigerated shelf life of about three to four weeks from the date of manufacture and can be frozen up to three months. (my notes: some website says if frozen, shelf life is infinite)
  
• Do not leave fresh yeast out of the refrigerator for more than 30 minutes.

I have already calculated the yeast qty in all my favourite recipes :-)

Passing on the Blogger Award

I hereby annouce my nominees of the Kreative Blogger Award:

1. Laureen at Eat and Be Happy - I wished I have her flare of photography and writing.

2. Art of Eating - for being such a darling mum to her 2 kids.

3. Elyn - the (enterprising) queen of chiffon cake!

4. Natalie at CupcakeLoft - the best bittersweet choc cupcake in SG, JB and some says Batam!

5. Halimah - my respectable baker churning out all things vegetarian!

6. Pook at Daily Delicious - Can't get enough of her step-by-step crystal clear illustration and beautiful creations.

7. Ovenhaven - creative design and engaging writings from a pretty young lad!

8. Teo Pau Lin aka Ms Crummb - the only person who can make a failed bake looks fun and enjoyable!

PS: I have exceed my quota but they are all too good not to be included so I decided some rules are meant to be broken.

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Ok here the boring bits; Here the rules of the game:

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link to the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreativ Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on which of the blogs to let them know they have been nominated.
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I did not start out to create a chain but to let you know that you are a fantastic baker in yuor own rights!

Do accept the nomination as it was from the bottom of my heart, and I looking to know you better thru' the 7 things about yourself!