Surprise Mixer

To give a little light on this "baking thing". My family's been into making bread and pastries ever since I was a kid. My parents owned a bakery. My mom and dad made Pandesal, Cheese rolls, Ensaymada and Spanish bread etc... everything became everyone's favorite. 

My mom and dad knows how much I wanted to own a KitchenAid mixer. But as we all know, buying one is no joke. Here in the Philippines, a KitchenAid mixer costs around Php25,000. If we're to spend that much, it's best to take baking a step higher and that's probably the best time to put up a business. 

 But as of the moment, this Homemaker Bench Mixer will do. With Planetary Action , 6 Speeds plus Pulse, 1 Dough Hook, 1 Beater, 1 Whisk, 4 litre stainless steel bowl (detachable), it's a great partner on enhancing one's baking skills. My friends with the same hobby gave a full thumbs up on this lucky buy and it's red. I haven't used it yet.

I'm thanking my dear parents for being thoughtful and supportive. I'm turning 35 next month, married for 10 years with 2 kids, but it feels like I never left home... My parents has always been there for me and my siblings. I'm so blessed to have this kind of relationship with my family.

My week started wonderfully with a call from my mom and told me that they bought a stand mixer. And when I talked to my dad. 

Here's what he said:

"Anak, yan na muna pang practice- practice, tapos bibili tayo ng KitchenAid".  ( For now, this mixer is good for practicing your baking skills, then we will buy a KitchenAid Mixer). 

I didn't even ask for it, but they're saving up for the big one. I'm so inspired that's why I want to bake a cake!

 And yes, my intention is to learn not only to make some sweet pastries but my mom's pandesal and her famous cheese rolls as well. Baking my mom's famous breads is a planned surprise. I just want to surprise them one day and serve some hot bread on the dining table.

With a new mixer, it doesn't mean I am going to let go of my mom's 20 year old hand mixer. Our hand mixer is working just fine, it's perfect for making small recipes and quick mixes. I just love the thought that I have both mixers!

It's happiness having freshly baked bread coming from your own oven first thing in the morning. I experienced that thru my parents when I was a kid. I want to do it for my children and my husband. It's one of the fond memories I had as a child and I will cherish and pass it over to my family.

VISIT: Homemaker Stand Mixer 2014 post  for more information. Thank you.

Pastries By Enchie

 I love to cook, but baking is another story. So here are some of the pastries I've made for the past weeks. I have to say, it's really hard to perfect something I don't really have knowledge of. My interest in making pastries started early this year. I just wanted to do something new. Something that my family can also enjoy, especially my 2 kids. Right now, making pastries has become a hobby. I try to bake every weekend, either a new recipe, or I stick with an old one and improve it.

 Most of the goodies I make are baked to my preference. From the texture, the taste, down to the frosting. Pastry shops are everywhere here in Manila and boy they're expensive. And come to think of it,  not all pastries being sold are as appealing and tasteful as their dining room or the "cute- looking" bake shop itself. I learn from those unsatisfying experiences  as a customer, then I imagine making my own.

 Putting up a business is far to be considered as of the moment by the way. I just want to be the mom who can bake for her children. It's very rewarding to personally bake pastries as snacks. Before, I go to a local bakeshop to get some sweet fix. Now, I make my own. My eldest son loves my cupcakes as his "baon" for school. And he even told his best friend whom he share his cupcakes with "his mama" makes them.

 Soft, moist Fudge Cupcakes coated with rich dark chocolate. 

 There's still a lot to learn. Some people they enroll in baking classes to have background. As much as I want to, I don't have the extra time for it, so I try my best to learn by reading recipe books, watch videos, demos then practice, practice, practice whatever I can absorb. And when I'm finally graced with the said time, I will get myself the proper education.

 Most recipes I've tried are good for 12- 24 pieces. Once I've perfected the recipes, I will share a couple here in my blog. 

 It relaxes me every time I create something. The Dark Chocolate Coated Fudge Cupcakes in particular was requested by my sister. I was happy to make some for her. She would often by commercial cupcakes. 

Her favorite is the chocolate coated ones. Instead of buying, I can always whip- up something heavier, richer, delightful and healthier because the ingredients I use are all from the finest quality.

Blueberry Muffins sugar-cinnamon crust, topped with cream cheese frosting.

 As much as possible I don't add coloring or anything artificial. It's just the basics enhanced to the top. Well anything for my family has got be from the finest. It's fun baking, especially when it's for the family or for the simply reason that you want to share and make people happy.

 One of the achievements I've made was to be able to make my own caramel. I immediately tried it with my fudge brownies. It blended well. It's chewy and it gave my brownies a distinct taste and an extraordinary texture. I can't wait to try my caramel as filling for my cupcakes. Caramel has always been a favorite. With caramel alone, one can concoct other pastries, it's up to the maker's imagination ;)

Made of rich cocoa mixed with some homemade caramel and almond shavings.

For the mean time, I've skipped 2 weekends of baking. I'm kinda busy gathering and preparing for materials needed for baking cakes, cheesecakes and mousse. All 3, mix and combine... a 2 or 3 layer cake in the making.

Oyakodon

Oyakodon is my favorite Japanese rice bowl. It's a simple rice bowl topped with egg, chicken and a special Japanese sauce. Since we can't always eat in restaurants, I've practised cooking and preparing rice bowls like Oyakodon from my small kitchen. The only ingredient that's missing in this recipe is Mirin, which is a sweet rice wine, a staple Japanese condiment. I was able to find ways and other alternatives to get the taste of an authentic Oyakodon sauce without the use of Mirin.

 Servings: 3-4 regular bowls

Ingredients:

• Cooked rice prepared in individual bowls
• 2-3 chicken breast fillet (chopped into pieces)
• 1 white onion (chopped)
• 1 tbsp chopped onion leeks
• 4 beaten eggs
• 1 tsp roasted sesame seeds
• 1 cup Kikkoman soy sauce
• 1 tsp sesame oil
• 1/4-1/2 cup chicken stock or plain water
• 1/2 tsp sugar
• a dash of salt
• 1/2 tsp minced ginger
• 1/2 tsp ground black pepper
• 1/2 tsp cooking oil

Directions:

• In a small pan, caramelize chopped white onion. Set aside.
• In a sauce pan, simmer Kikkoman soy sauce, sesame oil, water, minced ginger, sugar, salt and pepper.
• Add chicken and simmer until chicken is cooked. Add water if necessary so it wouldn't dry out.
• Pour chicken and sauce in prepared rice bowls.
• In a separate pan, fry beaten eggs half-cooked then divide cooked eggs in individual bowls.
• Garnish each bowl with chopped onion leeks/ scallions and roasted sesame seeds.

In restaurants where I've eaten Oyakodon, they serve the egg raw. Usually, a whole raw egg topped in the rice bowl. Others, would prefer beaten raw eggs. As for this recipe, just to be safe for the kids and those sensitive, scrambled eggs is also a good option.