Braided Mongo Brea / Braided Mongo Loaf 

TO make the red bean paste click the link pls: https://www.youtube.com/watch?v=uduAUaOedLs

For Dough 1
2/3 cup water
1 tbsp sugar
1 packet of yeast which is 7-8g
1 cup bread flour
For dough 2 :
2/3 cup warm milk
60 g melted butter
1 egg
dough 1 that we let rise for an hour
1/2 cup sugar
3 cups bread flour plus I added 2 tbsp more, (you might need less or more flour )
1 tsp of oil.


For Dough 1

Proof the yeast by combining  lukewarm water and  1 tbsp sugar give it a mix then add 1 packet of yeast  leave it to rest for about 10 minutes or until the yeast bubbles up.
Meanwhile combine the 1 cup of bread flour and salt  give it a mix.

Once the yeast is bubbly add the flour salt mixture, mix and cover with cling wrap or plastic, place in a warm spot and let rise for an hour or until doubled in size.

Dough 2
Combine the milk, melted butter, egg, sugar and dough 1 mix then gradually add the rest of the flour ( you can use stand mixer or knead the dough by hand ). Knead the dough for about 8-10 minutes or until smooth and elastic.
Form the dough into a ball and roll it into a bowl with 1 tsp of oil in it .
Cover with cling wrap  place in a warm spot to rise for an hour or until doubled in size.

Once the dough has doubled in size its ready to be rolled.
(I have provided a video for you watch just incase there is a confusion with the instruction).
On a lightly floured surface or as for me I use parchment paper and rolled my dough into square about 15x15 ( its just an estimate).

Then spread the mongo bean paste evenly on the surface of the dough leaving about 1/2 inch on the edges of the dough.

Using a rolling pin roll the dough tightly just like a swiss roll,  once you reach the middle of the dough cut it using a knife or dough scrapper ( this will be the wreath mongo bread).
Then roll the remaining dough in  a swiss roll aswell this other half will be the loaf.

Working on the other half of the dough now. Make a cut down the middle of the dough using a knike or dough scrapper leaving the ends of the dough intact. Twist ends overtop each other making sure to turn the cut side towards the top. Then form it into a circle just like a wreath make sure to seal the connecting lines  by pressing it together. Then cover with a towel or cling wrap and leave to rest for about 45 minutes or until it doubles in size.

To make the loaf Bread
Make sure to grease the loaf pan with butter or oil.
Then do the same procedure with the wreath bread but instead of forming it into a circle cut the dough in half and place it into the loaf pan. Again cover with cling wrap or a towel and let rise for about 45 minutes.

Important to preheat the oven at 180 deg C .
Before baking brush the top with a beaten egg  this will give the bread a rich golden brown appearance.
Bake for 20-25 minutes.
Let it cool down in a wire rack and enjoy your homemade bread.

Happy baking.

Love
My Sweet  Ambition

Coconut Mango Jelly 

To purchase the same bundt pan that I have here is the link  http://goo.gl/FguR4I

For the coconut Jelly

4 can 400 ml coconut cream 

1 cup sugar may add more or less depending on how sweet you want 

3 tbsp unflavoured gelatin 

2/3 cup water

1/2 tsp salt

For the Mango Jelly

4 mangoes

1/2 cup water

1 cup orange juice

3/4 cup sugar again depending on your taste you can add more or less

2 tbsp unflavoured gelatin 

2/3 cup hot water 

squeeze of lemon juice (optional)

Prepare a bundt pan by greasing it with oil just to ensure that the jelly will set once it is set.

Combine hot water and unflavoured gelatin mix and set aside. 

In a pot combine 4 cans of coconut cream, sugar and salt   let boil in a medium to low heat stove.

Once the coconut cream starts boiling add the gelatin and let simmer for about 2-3 minutes. 

Set aside while moving on to the next step .

Cut and remove the stone of the mango. 

Combine the hot water and unflavoured gelatin mix and set aside.

In a blender or food processor combine the mango and orange juice process until you reach a smooth puree. 

Just to make sure that the mango jelly is smooth use a strainer to strain all the fibers from the mango. 

In  pot combine the water, mango puree and sugar then let it boil in the stove using medium low heat, taste the mango  and see if it  needs some tang on it if it does add few drops of lemon juice to balance the flavour  and check for sweetness, once its boiling you can add the gelatin.

Gelatin does not set at room temperature it needs to be refrigirated for it to set. 

TO assemble:

Add the coconut jelly into the prepared bunt pan. Put it in the fridge once all the steam is gone,  let it set for about 30 minutes or until when you touch the jelly it does not stick to your hand. 

Once it sets you can add the next layer which is the mango jelly, be careful in adding the mango jelly make sure that its not hot or else it will melt the cococnut jelly and they will combine. Let the mango jelly set then repeat the process of alternating the coconut jelly to the mango jelly. 

As shown in the picture I made 3 layers of coconut jelly and 2 layers of mango jelly. Once done with the process leave it to set in the fridge overnight. 

To unmold use a pan of hot water and just let the bunt an soak for less than 30-40 second. 

A video is provided for your reference incase of confussion. :D

Thank you so much for taking the time to read my blog and hopefully you give this recipe a try :D

Love , 

My Sweet Ambitions 

Lemon Chiffon Cake 

 

Ingredients

8 eggyolks
115 g of sugar or 1/2 cup
100 ml vegetable oil
40 ml lemon juice
60 ml water
1 tsp lemon rind
150 g cake flour

For the meringue
8 egg whites
1/2 tsp cream of tartar
90 g sugar

Optional
1 cup icing sugar
juice of lemon ( as needed)  to reach the desired consistency might use half lemon juice and half
water

Preheat oven at 170 deg C

* Combine egg yolk and sugar using a whisk beat until light and pale yellow.
* Combine the liquid ingredients such as  oil, lemon juice and water.
* Add the liquid ingredients into the egg yolk sugar mixture then gradually add the cake flour and          lemon zest. Set aside


Meringue :

*Beat the egg white using a handheld mixer until frothy
* Then add the cream of tartar
* Gradually add the sugar and continue beating until it reaches stiff peaks



Add meringue into the egg yolk mixture in three additions using the folding method.
Make sure not to over mix.
Pour the batter into a ungreased chiffon pan.
Bake in a preheated oven at 170 deg C for about 40 -45 minutes or until when you insert a skewer  or toothpick and the skewer comes out clean.
Once done baking immediately flip the chiffon pan upside down (really important).
Let cool completely before unmolding.

Optional Icing :
Combine and mix  icing sugar with lemon juice in a bowl  adding lemon juice slowly to be able to get the right consistency and taste that you desire


Video has been provided for your reference :D

Happy baking :