Pande- Siosa

Pande-siosa this is a very rich buttery soft bread with butter and sugar toppings , I never knew what it is called until someone requested for me to make this,  I always have then growing but never knewwhat it is called. So today I will be sharing my recipe for Pande-siosa.

This Recipe will yeild 2 Pande-siosa


Ingridients

3 eggyolks
1 egg
3 1/4 cup+2 TBS  and then during mixing I ended up adding 3 tbsp of flour extra
2/3 cup warm water
150 g butter or 2/3 cup
1/2 cup sugar +1 tbsp
1 packet of yeast
1/2 tsp of salt
1tbs of oil
some eggwash


For the toppings:

 130 g of room temperature butter
 sugar as needed maybe 1/4 to 1/3 cup
optional grated cheese


In my bread recipe especially if I am using all pupose flour I find that making a yeast dough paste,  is making the bread soft and prevents the bread from getting hard the next day.


Directions:

Dough Paste

* Add 1 tbsp of sugar into the warm water give it a stir and add the yeast  let it sit for about 5      minutes or until you see the foam starts coming up on top of the water .

* Combine 1 cup of flour and 1/2 a tsp of salt give it a good mix then add the yeast mixture. Give it a mix and once everything is well combined cover it with cling wrap and set it aside to rise. I usually put my yeast dough in the oven then I boil hot water  put in in a jug then place it aswell in the oven the steam and heat from the water will help the dough to rise quicker and more efficiently.

The Dough

* After the dough has risen about an hour  we can start putting together the rest of the ingridients.
Starting with the dough paste, then add 1/2 cup of sugar , 3 eggyolks and 1 egg then start  adding  about 2 cups of the remaining flour (you can knead the dough by hand if you do not have a stand mixer) then start kneading once everyting is incorporated add the butter a little at a time , at this point the dough will be very stick, add the remaining 1/4 cup +2 tbsp of flour continue kneading if you feel that the dough is still very sticky add extra flour but being carefully to put to much add a tablespoon at time. In my case I added extra 3 tbsp sometime making bread  you just have to feel if the dough is not sticky to work with anymore.  Knead the dough for about 5-7 minutes or until the dough is smooth and elastic, form the dough into a ball.

*In a bowl lighty put oil on it and roll the dough into the oil this will prevent the dough from sticking into the bowl.

*Let rise for 1 -2 hours or until the dough has doubled in size.

*Once the  dough has doubled in size you can start working, cutting and shapping the dough.

*Cut the dough in half , work on 1 dough at a time. form the dough into a ball cut it in half then quarter , each quater cut in half , making 8 equal pieces. Whewww its hard to explain this part.

*To shape the dough , what I usually do is to stretch the side of the dough and tucking it under until it forms a round shape, and to make the dough smooth I usually cupped my hand and roll the dough toward my work surface.

*You can place the rolls into any round cake pan , make sure that it is well greased with butter in my video I use 8x3 "round cake pan.

*Arrange the rolls in the pan forming like a flower, one in the middle and 7 on the sides . Cover again with cling wrap or plastic wrap and let it rise for 45 minute . 15 minutes before baking preheat the oven at 180 Deg Celcius .

*Bake the rolls for 20-30 minutes or until golden brown, but before baking brush the top with egg wash(0ne egg beaten ).

*Once its done baking let it cool down completely before proceeding to the next step.


Toppings

Beat the butter until light and fluffy (this step is optional )
Once the bread has completely cooled down brush the bread or spread the butter into the top of the  bread making sure that you get into all the creases then sprinkle in the sugar or dump the bread into the sugar.

At this point the bread is done, but you can always add greated cheddar cheese.

And this is how to make Pande-siosa.

Hope the instructions are clear but you can always watch the video I made to clear some points.

Thank you.

Love

My Sweet Ambitions

Pineapple Upside Down Cake ( My Version) 

SO this is it my,  first written recipe.

 I always love pineapple its a fruit that I grew up eating so when I started baking  I wanna make sure that I have a handful of recipe that will feature this tropical fruit

In this recipe I use quite allot of cake flour as to my normal Chiffon cake the  reason being  is the process after the cake is bake it needs to be flip upside down .

Lets go over the ingridients

Brown Sugar Topping

3/4 cups of brown sugar( if you don't want it as dark as mine you can use light brown sugar)
4 tbs of butter
pineapple rings  I use 8 pcs which is about the whole can
glazed cherries (optional)

In a pot melt the butter and the brown sugar over medium to low heat stirring occasionally making sure that the sugar is not burning  once the  sugar is all melted and smooth turn of the heat. Then pour it over into the cake pan you are using ( In the video I melted the sugar and butter directly into my cake pan ) I use a ungreased round cake pan whic is 10X3"   in diamaeter but please feel free to use any cake pan that you have you might need 2 cake pan in other cases.

While the brown sugar topping is still pretty warm you can start laying out the pineapple rings in to your baking pan  and in the middle of the pineapple place glazed cherries if you ever decide to used glazed cherries. Set aside
.
Pre heat oven at 175 Deg C

 For the Cake

1 tsp of baking powder
1/4 cup of the pineapple juice from the can of pineapple ring
1/4 cup oil
1 1/2 cup cake flour
1 tsp vanilla
6 egg yolks
1/2 cup sugar


Beat the egg whites and then add the sugar, continue beating until the eggyolks changes colour into light pale yellow
Then add the liquid ingridients in no particular order .  (pineapple juice, oil, vanilla)
Combine baking powder and cake flour mix it or sift it if you prefer, then combine this with your eggyolk mixture Set Aside.

For the Meringue
6 egg whites
1/2 cup sugar
1/2 tsp cream of tartar

Begin by beating the eggwhites until frothy then add the cream of tartar  then gradually add the sugar once all the sugar is in continue beating until the meringue  riches stiff peak stage.


Combine the eggyolk batter to the meringue mixture but first add about 1/3 of the meringue into the eggyolkbatter using the folding method in mixing the 2 mixture together. This will lighten up the mixture.  Once everything is well combine add half of the meringue and repeat the same process,  until  the 2 mixture is combined.

Carefully pour the batter into the cake pan where the brown sugar topping is in , before baking give the pan a good tap againts the counter  to realese air bubbles.

Bake at 175 deg Celcius for about 40-50 minutes or until when you insert a toothpick in the middle and the toothpick come out clean.

Extra tip:
Half way thru baking cover the top with aluminum foil to prevent the top from browning up to much

Once the cake is bake, it is really really important to flip the cake upside down and remove it out of the pan , this will ensure that the cake will come out of the pan, if you let the cake cool down from the pan there is the high risk that the cake will be stuck on the top.


THANKS for taking the time to read the recipe and hope you give them a try

Have a good day

Love

My Sweet Ambitions

Begining

Hi my name is Pamela aka My Sweet Ambitions, wife and mother of 2.  I moved to Australia 10 years ago.  After having my first son my husband and I made a concious decision for me to stay home and raise our kid.  I love to cook but I do not know much about baking since growing up we do not have an oven, so while my son is napping I watched YouTube and started watching videos about baking.  I grew interest on it and believe I can do that as well.  From then on I became hungry to learn more and started researching about the science of baking.  Yes I do not have a culinary diploma! Or a chef hat but I am passionate and I spend hours and hours learning online and testing out recipe and slowly I started making my own recipe if I can't find the recipe online. I love to share  I do not keep secret about the recipe if it doesn't work I don't share.
Fast forward to October 2013 I saw our video camera just sitting in the living room, it got me thinking maybe I should film myself making this Portugeese Egg Tart? So I did. Picked up the camera put it on the tripod and start filming and thats where MySweetAmbitions is born. I am quite surprise that people start watching and subscribing.  I love what I do and I want to continue sharing and I want to create more Sweet Recipe, hope you come along with me and try out some of the recipe I share.

Love
MySweetAmbitions