baking – SweetSourMoments

Purple Peonies Cake

Published on September 13, 2016 by sweetsourmomentsLeave a comment

Hi! been quite some time since my last post.

This is cake I made last week for someone’s 60th birthday. I wasn’t sure what would be the best color for 60th birthday, after mixing red, pink, orange, and blue finally I got this color and love it. These peonies were the biggest buttercream flower I’ve ever made, I was afraid they would not hold their shapes after transporting.. fortunately all come out great and the customer was happy with it.

Hope this inspires you!

Raspberry Pastry

Published on January 10, 2016January 10, 2016 by sweetsourmoments1 Comment

Happy New Year!

Feels like just last month I wrote 1st posting in 2015… and here I’m now writing my 1st posting for this year. Everything seems so fast and quick nowadays… well talking about quick, this is a quick snack you can make anytime effortlessly, Raspberry Pastry.

Cut the pastry sheet square about 2″x2″, fold the corners onto the center, top with sweetened and softened cream cheese, top with raspberry, brush with egg wash, bake until golden brown, dust with powdered sugar. Serve!

Brioche Bun with Raisins

Published on October 28, 2015 by sweetsourmoments4 Comments

I’ve made this recipe several times, and have always been happy with the outcome… I can say that this is fool proof brioche recipe since even me who just started baking bread not long ago can not mess it.

The original recipe is by Simply Delicious, Brioche Loaf.

If you don’t have bread maker or fancy standing mixer, hand mixer and elbow grease will also do, hopefully this tutorial will help.

In a bowl combine 125ml warm milk, 70 gr sugar, and 10 gr dried yeast.
Let it stand for 5 minutes until creamy and start to froth slightly.
Add 4 eggs, beat with mixer until well incorporated, light, and creamy.
Slowly add 500 gr all purpose flour and 2 tsp salt, continue to mix until all the flour has been incorporated, then continue for another minute. At this stage, the mixture will start to form sticky rubbery dough and your hand mixture might not be able to go further. It’s ok, next step we will continue with hands so you can put aside the hand mixer.

5. Add 175 gr butter, cubed. Butter has to be slightly soft for our hands to knead it.

6. Knead for 7 minutes. At this point you might wish for kitchen aid mixer to the rescue or doubt yourself whether you are in right direction ( just like I did). Don’t worry, it is a tricky and sticky dough, just try your best to knead it 🙂

7. Remove from the bowl and place it in buttered bowl.

8. Cover with clingwarp, allow to rise for 2 hours. Place it in fridge to stand overnight.

9. The next day, remove it from the fridge and allow to come to room temperature.

10. Add some raisins ( soak the raisins in warm water first), divide the dough into small buns, place them in muffin tin, cover with cloth and allow to rise for 2 hours.

11. Preheat oven to 180C.

12. Brush the buns with eggwash, bake about 20-30 minutes depending on the size of your bun, until golden brown.

13. Remove and let to cool.

14. Enjoy!

Mushroom Hand Pies

Published on August 23, 2015 by sweetsourmomentsLeave a comment

Mushroom is definitely one of my favorite thing in cooking… it is versatile and tastes delicious. Often times I only saute it in oil and add generous amount of garlic and that’s it, this simple menu’s never failed me. Mushroom in pasta is a perfect addition, mushroom in quiche is also very good. Though we, my husband and me, like mushroom very much, my little one does not. Luckily she likes this mushroom pie. This recipe is so good and easy, perfect for my little one snack time, I got it from King Arthur : http://www.kingarthurflour.com/recipes/spinach-and-mushroom-hand-pies-recipe. For the dough I followed the original recipe, for the filling I excluded the spinach.

Making the pie dough is easy and quick, I only used 2 forks and little elbow grease… I prepared the dough the day before, refrigerated it, baked it in the next morning…. you know when you have 2 yo, things can’t be predicted and plans often need to be adjusted. The good thing with this recipe is you can always refrigerate either the dough or the filling, so no need to worry when you are not able to make it the same day.