Mini Sausage Rolls and Carrot Cake

I haven’t updated this space for a while now but I have been baking from time to time. I made sausage rolls few days back for my little brother to bring to school and just for the family, basically. Taste and texture wise, it was alright, not too bad but appearance wise, uhm. Let the picture speak for itself.

The buns weren’t properly shaped, I guess. Mini sausage rolls semi failed.

Recipe from Agnes Chang

500g bread flour or high protein flour

1 1/2tsp instant yeast

100g castor sugar

1tsp salt

270ml water

50g soften butter

Chicken sausages, cut into halves

1 egg, lightly beaten

  1. Put bread flour, yeast, sugar and salt into a mixing bowl and mix well. Slowly pour in water.
  2. Use slow speed to knead the dough till gluten is formed (can be pulled into a very thin sheet without tearing). Add in butter and knead till well-combined.
  3. Remove dough from mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with wet cloth. Leave aside to prove till double in bulk.
  4. Punch down and knead again till smooth. Leave aside to rest for 15 minutes.
  5. Divide into equal portions and form into rounds. Rest for 10 minutes.
  6. Shape each roll portion into a roll. Take one sausage and use the dough to roll around it, showing two ends. Put on a bread case or greased baking tray.
  7. Brush with beaten egg, cover and leave to prove till double in bulk. (about 30 minutes).
  8. Bake in preheated oven at 200C for about 12-15 minutes.

 


There’s something really wrong with my camera these days. I’m not really sure if it’s because of the settings or the lens or the camera itself, but everytime I take a picture, it looks fine on the camera screen. However, when I transfer them to my computer, it has this vignette effect on the picture? Like black corners. It’s really annoying because I can’t seem to get rid of it and I have to edit my pictures a lot in order to get rid of the black corners. Even after editing, you can still see it. Help? Anyone?

Recipe from here (tweaked a bit)

100g walnut, roasted and chopped (I put in only about 70g?)

340g carrot, finely grated (I have no idea how much in I put because I agak-agak)

260g all purpose flour

3/4 tsp bicarbonate of soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon powder

4 large eggs

240g fine sugar

240ml vegetable oil

2 tsp vanilla extract

150g canned pineapples, drained and blended (I didn’t add this)

I used 5 inch pans for this cake, which made 3 layers.

  1. Preheat oven to 180C and grease and line your baking pans. Sift together flour, bicarbonate of soda, baking powder, salt and cinnamon powder. Set aside.
  2. In a mixing bowl, beat eggs and sugar on high speed till pale and thick. Lower the mixer speed and add oil slowly. Add the vanilla extract.
  3. Add the dry ingredients in 2-3 portions until just incorporated. Next fold in the pineapple paste (I left this step out because I didn’t add in any).
  4. Fold in the walnuts and carrot until well incorporated.
  5. Pour into prepared pans and bake for  30-35 minutes.

I used my usual cream cheese frosting for this cake and gave it a very very simple and basic decoration! Overall, the cake was good, even though I didn’t put it any pineapple paste and put it less carrots & walnuts. The cake was still moist even though I agak-agak a lot of things, but yeah!

 

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2 Comments

  • Jeannie Tay

    Your carrot cake is so well decorated.

    • Ashley Tay

      Thank you!

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