2013! Sam's Cakes & Bakes have been established for 10 years! In commemoration of these past 10 years, Sam's Cakes finally decided to incorporate social media as part of its ongoing tools for marketing. Do keep a lookout on our upcoming promotions! Most importantly, invite your friends to "like" our page!
Sam's Bake Journal
The Science of Baking Revealed
Tuesday, January 01, 2013
Friday, December 03, 2010
Sam's at Yule Market
Hello Everyone!
Sam's Cakes & Bakes will be at Singapore First Farmer's Market again on Saturday (11th December 2010) from 8.30am to 2pm. There will be lots of christmas cakes and goodies at the Yule Market. Do come down and support!
The stall at this upcoming Yule Market is a joint collaboration between Sam's Cakes & Bakes and Sarah's Loft.
You could also read Notabilia's Blog on her experience at the previous Farmers' Market here.
Wednesday, November 17, 2010
Friday, June 25, 2010
Sam's on Manawatu Standard Page 4
Friday, June 04, 2010
Bread Baking Day (BBD #30) - Round Up
Here is Natashya from Living in the Kitchen with Puppies round up on twisted bread. Check out the multi-post round-ups (Part 1, Part 2, Part 3 and Part 4) Natashya made.
Tuesday, June 01, 2010
Bread Baking Day (BBD) #30 - Cranberry Almond Plait
BreadBakingDay is a monthly event for passionate and to-be bread bakers and was started by Zorra of Kochtopf way back in July 2007.
This month's theme of twisted breads is hosted by Natashya from Living in the Kitchen with Puppies. I have decided to participate in this event with a recipe that I have recently taught.
Cranberries are full of antioxidants and are the "in" thing to use in baked goods these days. They can be use to substitute raisins, sultanas or any dried fruits in the recipes. Given its tartness and colour, it will make any product appetising!
For this event, I will be sharing with you a Cranberry Almond Plait. Alternatively, you could also make them into buns or rolls.
Bread Ingredients:
350 g Bread Flour
50 g Almond Powder
15 g Milk Powder
½ tsp Salt
50 g Fine Sugar
11 g Instant Yeast (Gold)
140 g Water
56 g Egg (1 No)
50 g Butter
175 g Cranberries, conditioned
Egg Glaze:
1 No Egg
1 Tbsp Water
Toppings:
Almond Flakes, Pearl Sugar
Method:
1. Place all the ingredients in a bowl except butter. Knead till the side of the bowl is clean. Add in the butter and knead till well developed. Add in the conditioned cranberries.
2. Round the dough and rest for 2 hrs.
3. After resting, turn the dough bottom side up and punch down to flatten. Divide the dough into 15 X 60g pieces. Roll out each dough piece into rod shaped strands. Take 3 strands and plait (See Demo) and place the plaited dough onto a baking pan.
4. Proof the bread till double in bulk, approximately 1 hour.
5. Preheat the oven to 200C. Brush the surface lightly with Egg Glaze and sprinkle the top with Almond Flakes & Pearl Sugar.
6. Bake at 200C for 12 to 15 minutes until golden brown. Brush with oil when baked to give a glossy finish.
175 g Cranberries, conditioned
Egg Glaze:
1 No Egg
1 Tbsp Water
Toppings:
Almond Flakes, Pearl Sugar
Method:
1. Place all the ingredients in a bowl except butter. Knead till the side of the bowl is clean. Add in the butter and knead till well developed. Add in the conditioned cranberries.
2. Round the dough and rest for 2 hrs.
3. After resting, turn the dough bottom side up and punch down to flatten. Divide the dough into 15 X 60g pieces. Roll out each dough piece into rod shaped strands. Take 3 strands and plait (See Demo) and place the plaited dough onto a baking pan.
4. Proof the bread till double in bulk, approximately 1 hour.
5. Preheat the oven to 200C. Brush the surface lightly with Egg Glaze and sprinkle the top with Almond Flakes & Pearl Sugar.
6. Bake at 200C for 12 to 15 minutes until golden brown. Brush with oil when baked to give a glossy finish.
Friday, January 08, 2010
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