October ’10: Green Tea Bread, Coconut shortbread, Lemon Coconut Bread, Pumpkin Bread, Cornbread

  • Green Tea Bread
  • Coconut shortbread
  • Lemon Coconut Bread
  • Pumpkin Bread
  • Cornbread

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Green Tea Bread

Green tea powder ain’t cheap…. the one I used is a Japanese brand.  The green tea powder from Taiwan lacks a nice green tea aroma, and the green tea powder from China is bitter :X.

I made two different recipes.  The first recipe was a failure because I forgot to add one whole cup of flour, so it wasn’t the recipe’s fault.  It’s called a condensed milk cake.  I was afraid it might be overly sweet, and turns out it’s just right amount of sweetness.  I really liked this recipe so I think I’ll make it again.

I think I tried the second recipe before with a lemon bread, I decided to go with the second one because it only required one egg.

Recipe One: Condensed milk pound cake

Ingredients

Unbleached flour………………………………..2 2/3 cups
Sugar………………………………………………..1/2 cup [I didn’t use sugar because I thought condensed milk was sweet enough]
Baking powder…………………………………….1 1/2 teaspoons
Salt…………………………………………………….1 teaspoon
Unsalted butter…………………………………..4 sticks [sub with 2 cups of yogurt]
Eggs, large…………………………………………..6
Vanilla essence…………………………………….4 teaspoon
Condensed milk……………………………………1 can
Green tea powder………………………………….3-5 teaspoons

Directions:

  • Preheat oven to 325.
  • Butter and flour a 9″ x 5″ loaf pan.
  • In a small bowl, combine flour and baking powder, set aside.
  • In the bowl of a stand mixer, cream butter, sugar and salt until light and fluffy, about 2 minutes.
  • Add condensed milk and mix until just combined.
  • Add the dry ingredients, mixing just until all of the flour disappears into the mixture.
  • Add eggs, mixing until combined.
  • Stir in vanilla extract.
  • Spoon batter into prepared pan, smoothing the top with a spatula.
  • Bake for 70 – 80 minutes, or until a thin knife inserted into the center comes out clean.
  • If the top of your pound cake looks like it’s browning too quickly, place a foil tent over it for the remainder of its time in the oven.

Recipe Two: One egg pound cake

Ingredients

Unbleached flour……………………………….2 cups
Sugar……………………………………………….1 cup
Baking powder…………………………………..2 teaspoons
Salt………………………………………………….1 teaspoon
Butter……………………………………………….1 stick [sub]
Egg, large…………………………………………..1
Milk………………………………………………….1 cup
Vanilla extract……………………………………1 teaspoon
Green tea powder………………………………..3-5 teaspoons

Directions

  1. Preheat oven to 350 F, grease and flour an 8×4 inch loaf pan.
  2. In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla.
  3. Pour batter into an 8×4 inch loaf pan. Bake at 350 F for 30 minutes or until a toothpick inserted into the center of cake comes out clean.

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Coconut shortbread

Was going to make cookies, the dough was too hard to roll and so I just made into bar cookies.  I will add more coconut if I was going to make it again.

Ingredients

Unbleached flour…………………………………..330g
Cornstarch……………………………………………33g
Coconut cream powder…………………………..66g
Sugar…………………………………………………..165g
Unsalted butter……………………………………..2 sticks [sub]
Vanilla…………………………………………………1 teaspoon
Salt………………………………………………………1/2 teaspoon

Directions

Just bake at 325F until done…. I used a 3 x 7 bake pan, and now I just remember I have a 8 x 8 square pan….

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Lemon Coconut Bread

Good blend of lemon and coconut.

Ingredients

All-purpose flour………………………………….2½ cups
Baking powder……………………………………..2 teaspoons
Salt…………………………………………………….½ teaspoon
Granulated sugar………………………………….1¼ cups
Finely shredded unsweetened coconut…………..2 cups
Eggs……………………………………………………2
Milk……………………………………………………¾ cup [I used water]
Fresh lemon juice………………………………….½ cup
Lemon zest…………………………………………..1 Tablespoon
Vanilla extract……………………………………..1 teaspoon
Butter, melted………………………………………1 stick [sub]

Directions

  1. Heat the oven to 350°. Grease and flour an 8×4 inch or 9×5 inch loaf pan.
  2. In a large bowl, mix together the flour, baking powder and salt using a rubber spatula, then stir in the sugar and coconut.
  3. In a small bowl or large measuring cup, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla.
  4. Make a well in the center of the dry ingredients and pour in the egg mixture, stirring just until combined.
  5. Add the melted butter and stir just until smooth. Be careful not to overmix.
  6. Pour the batter into the prepared pan and bake for 65 to 70 minutes, or until a toothpick inserted near the center of the loaf comes out clean. Ovens vary, so start checking for doneness after about 60 minutes (55 if you’re using a 9×5 inch pan).
  7. Let the bread cool on a wire rack for 10 to 15 minutes and then carefully remove it from the pan. Try not to slice into the loaf until it’s completely cool, but that probably won’t be possible. Store in an airtight container for 3 days or wrap in plastic and/or aluminum foil, pop in a plastic zipper bag, and freeze.

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Pumpkin Bread

Faye faye~~

Ingredients

All purpose flour………………………3 1/2 cups
Baking powder…………………………2 teaspoons
Baking soda…………………………….1 teaspoon
Salt………………………………………..1 teaspoon
Ground cinnamon…………………….1 tablespoon
Ground nutmeg………………………..1 tablespoon [I used all spice]
Sugar………………………………………2 1/2 cups [I used 1 1/2 cups]
Large eggs……………………………….4
Canola oil………………………………..1 cup [sub]
Pumpkin puree………………………..One 15-ounce can
Water…………………………………….1/2 cup [I used milk]
Pure vanilla extract………………….1 teaspoon

Directions

  1. Preheat your oven to 350 degrees.  Grease and lightly flour two 9x5x3″ loaf pans (we used ceramic loaf pans).
  2. Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a large bowl and set aside.
  3. Whisk together the sugar, eggs, and oil in a separate bowl until well blended.  Add the canned pumpkin.
  4. Back to the recipe – stir into the egg/sugar/oil mixture the pumpkin puree, water, and vanilla.  Mix well.
  5. Now gradually fold the dry ingredients into the wet, stirring just enough to moisten and blend all the ingredients.  Do not overmix.
  6. Pour the batter evenly into the two prepared loaf pans.  The recipe says to bake for “about an hour or until a toothpick inserted in the center comes out clean.”
  7. Let the loaves sit for about 15 minutes in the pan.  During this time, as the loaf cools, the edges will start to pull away from the sides of the pan.  When you see this gap all the way around the loaf will turn out of the pan pretty easily – a couple shakes may be necessary.
  8. Let the loaves cool out of the pan for at least an hour before slicing, if you can wait that long.

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Cornbread

This is from a mix I picked up when I moved out from residence in April.  I substituted some of the cornmeal mix with oatmeal.

3 Comments (+add yours?)

  1. Jan
    Nov 25, 2010 @ 01:37:43

    I never knew you baked so much!🙂 I love baking and cooking as well.. but not much time nowadays. Too busy to even sleep!

    Reply

  2. cindy
    Nov 30, 2011 @ 20:08:29

    i love it😀

    Reply

  3. Trackback: Dinner tonight was a rice bowl with shark, plus green tea pound cake for dessert | What I Eat, Apparently

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