Tag Archives: Loaf

Matcha Braided Loaf Recipe | Daily Cooking Quest

Lately, I see so many people in one of my FB groups showing off yummy looking bread, and they all use the same bread recipe. Although I already have my favorite bread recipe, I finally give this bread recipe a try, and it is delicious.

I highly recommend the bread dough recipe, and you can use it with all sorts of bread filling, and even plain one is a delight. Have fun!

Matcha Braided Loaf.

Hand Knead vs. Electric Mixer

This bread dough is a bit like brioche, so although you can knead with hand, it is better if you let your electric mixer does its thing for you. If you use your hands, you will tend to add too much flour and the bread will end up not as soft as it can be.

When I use an electric mixer, I start with 320 grams of flour, and at most only need to add 2 tablespoons of flour.

If you must use your hands, one trick I learn is to knead the dough a bit into a shaggy mass, walk away for 10 minutes or so, then continue kneading. If you do so, you tend to not add too much flour since the dough has time to develop enough gluten.

Matcha Braided Loaf.

Matcha Braided Loaf.

Braided Loaf

When I am lazy but still want to impress, I make a braided loaf. It looks super complicated, each bite is filled with delicious filling, and everyone looks at me like I am a master baker. 😀

It is not hard to make a braided loaf. I have a super complicated step-by-step instruction written out in the recipe, but just refer to my photos as guide. I think the photos do a much better job at explaining the step.

Matcha Braided Loaf.

Matcha Braided Loaf.

Warning: Filling Might Drip During Baking

This one is based on my own experience. As great as the filling is, it tends to bubble and drip during baking.

So if you have an extra baking sheet, and your oven has 2 racks, set up one rack at middle and place your loaf of pan there, and set up another rack at the bottom and place an extra baking sheet lined with aluminum foil as a precaution in case the filling drips.

Trust me, in case your filling does drip, the baking sheet is going to catch that dripping instead of your oven and making a smoky mess. And the aluminum foil means you can just toss away the mess instead of trying to clean it off from the baking sheet.

Matcha Braided Loaf.

Matcha Braided Loaf.

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Loaf Pan Cheesecake Recipe | Daily Cooking Quest

This loaf pan cheesecake recipe is for when you need a smaller size cheesecake, made with a regular loaf pan, and without the need of a water bath. If you have never made a cheesecake before, this is a great introduction recipe. Also equally great for people who seldom make a cheesecake since you don’t need to buy a springform pan.

Loaf Pan Cheesecake

Graham Crackers Crust

Most cheesecake recipes in United States use graham crackers for its crust. It’s basically digestive cookies. It may be called with a different name in different country. For example, I know that in Indonesia, our digestive cookies is Marie Biscuit.

If you are in United States and don’t want to weigh, you need about 8 sleeves to get about 135 gram of cookies. If you use anything other than graham crackers, the best way is to weigh your cookies.

To make the crumbs, you either place all the cookies in a ziplock bag and crush with a rolling pin. Or, you can use your food processor to pulse into fine crumbs.

Loaf Pan Cheesecake

Loaf Pan Cheesecake

Full fat cream cheese vs. 1/3 less fat cream cheese

There are two kinds of cream cheese you can buy in the market, the regular full falt cream cheese (probably just called cream cheese), and the 1/3 less fat cream cheese.

Maybe I am a traditionalist when it comes to cheesecake, but I like to use the full falt cream cheese, though most said they cannot detect the difference in taste. So it is up to you to choose whichever one to use.

If you are undecided, you can try using 1 block of regular full falt cream cheese, and another 1 block of the 1/3 less fat cream cheese.

Loaf Pan Cheesecake

Loaf Pan Cheesecake

Berries compote

The most familiar toppings for cheesecake is probably some sort of berries, with strawberries and bluberries topping the chart (most likely).

Since I still have plenty of leftover cranberries sauce from my Christmas dinner, I didn’t have to specially make a fresh batch of berries compote/sauce to go with my creamcheese.

One slice of this cheesecake topped with 1 tablespoonful of cranberries sauce, and I am in cheesecake heaven. 🙂

If you don’t want to make berries compote, you can just pair with fresh berries of your choice and it will be equally delicious.

Loaf Pan Cheesecake

Loaf Pan Cheesecake

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