Red Velvet Monkey Bread

20160210-171915-62355860.jpgValentine is coming!!! Yeaay time for more red-pink-purple themed dessert.

I love making a themed dessert, and for valentine I came up with this red velvet monkey bread filled with cream cheese and drizzled with cream cheese strawberry yogurt for good measure.

Ow yeah it does sounds awesome. And there’s a secret ingredient on it that will makes this extra fluffy.

20160210-172611-62771095.jpgYep! Sweet potatoes. Don’t believe it? Wait ’till you try and make some.

Usually, potatoes or sweet potatoes are used in making a fluffy yummy doughnut and I thought, why not make it into a monkey bread?

So boil or roast the sweet potatoes then go ahead and mash them until smooth.

Remember to mashed the sweet potatoes first then weigh it into the exact amount.

20160211-163455-59695266.jpg And for the rest of the ingredients are
Flour, mashed sweet potates, coco powder, butter, egg, yeast, salt, sugar, warm water and red food colouring.

20160211-163653-59813561.jpgFirst thing first is to activate the yeast, pour in half of the warm water (mine has already been mixed with the food colouring) and a tablespoon of sugar. Leave it until it started to bubble.

20160211-163844-59924115.jpgNext, combine the flour with the coco powder, salt and sugar in a big bowl.

Once combined, rub in the butter into the flour.

Next add the mashed sweet potatoes and continue to roughly mix it in.

Make a well then pour in the warm water, food colouring and activated yeast.
Knead the dough until it no longer sticks to the bowl (it might be still a little tacky).

20160211-164601-60361706.jpgRub some oil (I use vegetable oil) all over the dough just to prevent it from sticking to anything.

20160211-164921-60561374.jpgLet it proof for about 1 hour in room temperature or 30 minutes in a warm place until it has doubled in size.

20160211-165714-61034986.jpgNow on to the cream cheese filling.

Suuuper simple. Just mix together softened cream cheese, icing sugar and vanilla extract.

20160211-184731-67651598.jpgWhisk them until all smooth and creamy!

Put in the fridge until ready to use.

20160211-184844-67724887.jpgNow on to the assembly!

We got the red velvet bread dough, cream cheese filling, melted butter and the coating sugar.

Oh, also don’t forget to butter your cake pan so you can get it out easily.

20160212-185552-68152020.jpgTake a piece of the dough, put a small dollop then try your best to wrap the cream cheese.

And yes you WILL messed up the first ones but you’ll get the hang of it.

20160212-185834-68314767.jpgCoat the bread pieces with the coating sugar.

The coating sugar is super simple to make too, just mix skimmed milk powder, vanilla powder and icing sugar then add 3 drops of red food colouring. Then just mix everything the best that you could, I found that by rubbing them together is easier. You may get some lumps, just sift them to get rid of it.

OR

Take some coloured sugar then mix it with milk and vanilla powder.
Or just use regular granulated sugar and mix.
I just don’t want the red colour to fade by the white powder.

20160212-185951-68391617.jpgThrow the pieces to the pan. I put some dollops of cream cheese filling in between and drizzle a bit of butter on top.

20160212-190126-68486375.jpgThis one is missing something… Something sweet.. Cheesy.. And yummy..

Oh yea by the way this is why buttering a generous amount of butter on the pan is important, I had a bit of trouble getting my monkey bread out since there are some cream cheese filling poking out.

20160212-190932-68972632.jpgYup! It needs a yummy sweet icing.

This one is made from the leftover cheese filling, mix with a bit of strawberry yogurt to balance out the sweetness and a bit of milk to thin it down.

20160212-193811-70691467.jpgOw yeah, this is the money shot 📷

Drizzle drizzle.. Loads and loads of it!

20160212-204504-74704929.jpgLook at that vibrant colour!

Perfect to share with your love ones.. ❤️

20160213-093532-34532460.jpgAnd the bread pieces are soft with the smooth cream cheese inside.

Oh yeah, this one could be my valentine.

20160213-093717-34637357.jpgI love how the red pops out and make it extra special.

And that oozing cream cheese icing…

20160213-213232-77552431.jpgTake a piece and share it with your love ones!

20160213-213404-77644390.jpgIn case you’re wondering the inside looks like, here you go! Fluffy and soft bread. Well it is a bit hard to rip the bread with one hand and take a photo with the other one.

20160213-213736-77856779.jpgHappy valentine and have a good one everybody! ❤️

20160213-214215-78135448.jpg

Red Velvet Monkey Bread with Cream Cheese Yogurt Icing
Makes 30cm bunt pan size monkey bread

Sweet potato bread dough ingredients
• 500 g bread flour
• 75g sugar
• ½ tsp salt
• 1 tbsp coco powder
• 7 g bread yeast
• 175 ml warm water (around body temperature)
• 50 g unsalted butter
• 300 g mashed sweet potato
• 1 large egg
• 2 tsp red food colouring

Cream Cheese filling & icing ingredients
• 250 g cream cheese (at room temperature)
• 150 g icing sugar (i)
• ½ tsp vanilla extract
• 100 g icing sugar (ii)
• 2 tbsp yogurt (I used strawberry flavour)
• 1 tbsp milk

• 50 g butter (melted)
• 50 g milk powder
• 150 g icing sugar
• a pinch of vanilla powder
• 5-7 drops red food colouring OR pink coloured sugar

How To Make
1) Activate the yeast by pouring half of the water into the yeast and add 1 tbsp of sugar into it. Leave it until bubbly.
2) In a large bowl, mix the flour, the rest of the sugar, salt and coco powder until all combined.
3) Rub in the butter just until it has roughly incorporated.
4) Add the mashed sweet potatoes and roughly combine it.
5) Make a well in the middle then pour in the activated yeast, the rest of the warm water and the food colouring. Knead until the dough has come together and becomes soft.
6) Oil the bowl then let the dough proof in it for at least 1 hour in room temperature or 30 minutes in a warm oven (around 70°C).

7) Make the cream cheese filling by whisking together the cream cheese, icing sugar (i) and vanilla extract until smooth. Set aside around ½ a cup of the cream cheese filling for the icing. Put in the fridge for about 30 minutes – 1 hour to harden it a bit.

8) Make the coating sugar by mixing the milk powder, icing sugar and vanilla until combined then add the food colouring and rub the sugar and colouring together until it changes colour, sift any clumps (or leave it, it doesn’t matter).

9) Coat the pan with generous amount of butter.
10) Punch back the dough, take a bit of it, flatten it then put a little dollop of cream cheese in the middle. Pull the sides of the dough to the top then seal it. Dip the ball of dough into melted butter then the coating sugar. Put it into the buttered pan, repeat until the dough has all gone.
11) Bake at a preheated oven at 180°C or 360°F for around 30 – 40 minutes depending on your oven. Let cool slightly before removing it from the pan.

12) Make the cheese icing by mixing the cream cheese filling with icing sugar (ii), yogurt and milk.

13) Once slightly cooled, take it out of the oven then drizzle the top with cream cheese icing.

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Red Velvet Cake

20150917-011014-4214147.jpg Elegant, moist, and super appealing. The red velvet got it’s name for a reason. The signature bright red colour and the velvety texture it has.
And the best part of a red velvet is it’s best friend, none other than creamy and smooth cream cheese!

I made butter and buttermilk yesterday and I thought why not make red velvet cake?

Let me tell you something about red velvets and this cake recipe in particular is very moist.

So the second time I made red velvet was for cake pops, using this very same recipe. It did not work out. Like at all. The cake was too moist , and oh dear me who didn’t realise it until I put some frosting in and only came to face the truth after trying so hard to stick the cake balls to the pop sticks. It kept falling off. I’ve refrigerate it, and the moment it thaw during the waiting for the chocolate coating, they just slides downwards from the stick.

So this recipe is not advisable for cake pops. Well you can.. Probably…. Just adjust the amount of oil when baking and the amount of frosting to form the cake pops. Haven’t tried it..

I made a red velvet related recipe as one of my very first post. It is a triple layer cheesecake which got a chocolate biscuit base, red velvet cake bottom and a creamy cheesecake filling. And I do promise to maybe post about a red velvet recipe someday so here it is.

So for the red velvet cake, the ingredients needed are:

20150922-005315-3195037.jpgVegetable oil, vinegar, vanilla extract, sugar, flour, red food colouring, eggs, cocoa powder, salt and baking soda.

The thing that makes this cake red (other than the food coloring) and moist is all the work of science.

The cocoa powder, buttermilk and vinegar act as the acids react together with the baking soda causes the red colour and the moist texture of the cake.

20150922-010548-3948119.jpgSo now that we got the ingredients prepped, the making of the red velvet cake is super easy all you need to do first is sift the dry ingredients and whisk them together.

20150922-014956-6596608.jpg

20150923-183519-66919217.jpgAnd then whisk all the wet ingredients.

Adjust the colour but remember that the red will be darker once incorporated with the dry ingredients

20150923-183240-66760961.jpgthen the last step is just pour the wet mixture into the dry mixture. Couldn’t be easier

20150923-183426-66866837.jpgWhisk until everything is incorporated.

Look at that bright red colour!

I kept thinking about “roses are red, violet are blue” whenever I typed “red” even though I can’t make out the rest of the poem (I’m bad at finding things that rhymes)

Anyway bake the cake, cool it off, level it then on to the layering the cake

20150923-184444-67484093.jpgNow let’s talk about cream cheese.

The cream cheese buttercream I used for this recipe uses swiss meringue buttercream method because the usual cream cheese buttercream still requires at least 3 cups of icing sugar so it’s still is too sweet for me.
Swiss meringue method does requires more steps so feel free to use any cream cheese method that you like.

But seriously though anyway it is, cream cheese buttercream is good no matter what…
My. Favourite. Frosting. Of. All. Time.
I can say a cake is good just because of the cream cheese frosting.
Smooth… Creamy.. Cheesy.
Cream cheese is probably the only buttercream that I actually would finish without a trace.

Anyway a red velvet cake is not a red velvet without it’s classic pair, the cream cheese frosting.
They complete each other. Any red velvet inspired dessert should somewhat have something cream cheesy on it.
I won’t admit that it is a red velvet without the cream cheese. IT SHOULD BE AGAINST THE LAW.

20150924-014652-6412031.jpgAnyway moving on from my cream cheese rampage.
This to me, looks like a blank canvas, ready to be painted.

Layer the cake, then crumb coat it.
For those of you who doesn’t know crumb coating, it is applying a thin layer of cream all over the cake (it doesn’t have to be pretty and neat, just covered) then refrigerate the cake, once the frosting hardened, another layer of frosting can be apply. This ensures the cake to be neat and doesn’t have any cake bits on it especially working with dark coloured cakes or light coloured frosting.

A little tips, to make sure the cake layers is even, portion the buttercream, for example people use ice cream scooper to portion it. I usually use cups to portion my buttercream layers

Ignore my awful, duct taped spinning cake board. I got it from my aunt, and I am pretty sure that the cake board is at least as old as me.
But it has helped me like… A Lot
Still works perfectly well too so…..
20150924-021700-8220846.jpgThis part is optional but I got a lot of leftover cakes cutouts from leveling the red velvet cakes so I decided to make crunchy crumbs to decorate the side of the cake.

All I do is break the cake apart, them crumble it.
Bake them in a low temperature, basically just drying them so that the cake don’t lose their red colour.
I’ll explain the how to more on the recipe below.

20150924-022145-8505572.jpgPut a second coat of cream cheese frosting to the cake.

Next is the messy part, there are no neat way to do this so put a tray big enough to catch the cake crumbs that fell, then start scooping a handful of cake crumbs onto the sides of the cake, pushing slightly so that the crumbs sticks, try your best to cover everything.

20150924-144540-53140500.jpgOnce done, put the rest of the cream cheese into a pipping bag with a tip, then pipe rosettes on top of the cake.

Here’s a tip, do some research on how to pipe the rosettes and which pipping tip you want to use.

20150924-144830-53310221.jpg Pretty, elegant enough to impress, easy enough for beginners.

If you still have a lot of crumbs left that haven’t been dried, you can make cake truffles (that’s what I did with the leftovers), or the triple layer cheesecake, that’s why I made that cheesecake, it was because I had some cakes leftover.

Or if you have some crumbs that has been dried leftover, sprinkle it on ice cream, waffle, etc.

I’m thinking of making a post about what to do with leftover cakes. Maybe soon.

20150924-152123-55283584.jpgI’m ready to eat it…

20150924-153127-55887280.jpgTime to see how’s the inside look.

20150924-153213-55933421.jpg Red cakes layers goes contrast with the white frosting layers.

Well not the reddest red velvet cake, but I was too horrified to put too much red food colouring in. Well I could use beets but I don’t find and buy beets very often.

The first original red velvet cake was by a guy who sell food flavourings and food colourings. No wonder if the original recipe got a lot of food coloring in it.

20150925-003703-2223238.jpgI made another one of a different top design for my cousin’s birthday

Anyway have a great one everybody!

20150928-004922-2962278.jpg

Red Velvet Recipe
Makes 3 tiered 22cm in diameter cake

Ingredients

Red Velvet Cake
• 3 ¾ cups (480g) all purpose flour
• 2 ½ cups (500g) sugar
• 1½ tbsp (11g) cocoa powder
• 1½ tsp (7g) salt
• 1½ tsp (7g) baking soda
• 3 eggs
• 2¼ cups (540ml) vegetable oil
• 1½ cups (300ml) buttermilk
• 1½ tbsp (23ml) vinegar
• 2 tsp vanilla essence
• 2 tbsp red food colouring

Cream Cheese Buttercream
adapted from korenainthekitchen’s recipe
• 2 egg whites
• 120 g granulated sugar
• 1 cup (226g) unsalted butter (cubed and room temperature)
• 225g cream cheese (cubed and room temperature)
• 1 tsp vanilla essence

how to make:
The cake
1) Preheat the oven and smear 3 baking pans with non-stick pan release or butter all over the pan and line the bottom with parchment paper and coat the sides with flour.
2) Sift the flour, sugar, cocoa powder,salt and baking soda in a bowl then whisk to combine.
3) Whisk the eggs, vegetable oil, buttermilk,vinegar, vanilla and red food coloring until combined.
4) Pour the wet mixture to the dry mixture, whisk until combined.
5) Pour the batter evenly into the prepared pans and bake at 350°F or 180°C for 20-30 minutes or until a toothpick inserted comes out clean.
6) Once the cakes had cooled, level the top and make sure all the layers are even.
7) Crumble the leftover cakes from the leveled cakes and put them in a baking pan, spread evenly then dry them in an oven at 266°F or 130°C and leave the oven door slightly ajar for 1-2 hours (until the biggest chunk of the cake is crunchy)

The buttercream
1) In a heatproof bowl, combine the egg whites and sugar and whisk over a pan of simmering water, don’t let the bowl touch the water. Whisk until all of the sugar has dissolved (when you rub the mixture between your finger it is smooth).
2) Take the bowl off the heat, then whisk with an electric beater until stiff and glossy and the mixture is no longer hot
3) Beat the room temperature butter one cube at a time until all the butter has incorporated thoroughly.
4) In another bowl, beat the cream cheese until no big chunks left then start incorporating the meringue buttercream one spoon at a time until everything are well combined.
5) Add the vanilla and beat well. Store in the fridge until ready to use (thaw it first if it took more than 1 hour)

Assembly
1) In the plate you want to present the cake, smear a little bit of cream cheese in the bottom of the plate.
2) Put the first layer of the cake then put about 1-2 cups of frosting in between, evenly spread then put the second layer of cake, keep doing it until the last piece of cake.
3) Thinly spread the buttercream all over the cake (crumb coating) and put the cake in the fridge for about 1 hour.
4) Once cooled, spread the second coat of the buttercream.
5) Put a big tray on the bottom of the cake then start gently pushing handfuls of cake crumbs all over the sides of the cake until all around the sides of the cake has coated.
6) With the rest of the buttercream put in a piping bag, pipe rosettes on top of the cake.

Triple layer cheesecake

20140309-142245.jpgthe first layer of this cake is chocolate, that is my whoopie pie cookies dough. I had some leftover from my dough i thought it will be a good idea to bake it not just to make whoopie pie since the texture of the whoopie pie is kind of cakey. The second layer is red velvet cake. Now, i made the red velvet from scratch but feel free to use the box cake mix one since i know it will be a lot of work to make every single layer from scratch. But in my local grocery store, finding a red velvet cake mix is not that easy so i decided to make the cake from scratch. The last layer is the cheesecake. This is a no-bake cheesecake which mean gelatin is used in this cheesecake. Shall we start?

First thing first, be sure to make the chocolate layer first. As i’ve said before i’m using my whoopie pie dough recipe. Next, is to make the red velvet. If you’re using the box cake mix then go ahead and make it as the direction stated. This is for those who want to make the red velvet from scratch
Red velvet ingredients:
Dry ingredients are:

20140310-003728.jpgsugar, flour, coco powder, salt+baking soda

20140310-004030.jpgsift all the dry ingredient and set aside
Wet ingredients are:

20140310-004551.jpgbuttermilk, vinegar, vegetable oil, red food coloring, vanilla essence

20140310-005208.jpgcombine everything together and mix until incorporated.

20140310-005647.jpgpour the wet to the dry ingredient

20140310-155331.jpglook at that lovely red color

20140310-193918.jpgmix them up. I love the color

20140310-225306.jpgpour the batter into a greased pan, use whatever pan you’d like, it doesn’t matter since you’re going to crumble it eventually. I use muffin tin just to save up some cooking time.

20140310-230025.jpgonce done, cool them off then crumble it into these pretty red crumbs.
You could most certainly use this red velvet recipe for the actual cake, just bake it in a pan or maybe double the recipe. Ice them with some cheese frosting and that would be a perfect red velvet cake. Maybe i’ll do an entry on that soon.

20140311-133356.jpgmy chocolate dough and my springform pan is ready to work

20140311-133523.jpgspread the chocolate dough on the greased springform pan. Bake and let cool.

Now let’s get to the cheesecake
Cheesecake ingredients:

20140310-230734.jpglemon juice and the zest, agar-agar (or gelatin), sugar, condense milk, vanilla essence, cream cheese, yogurt, water, double cream.

I use agar-agar for this recipe because i love the way agar-agar is a lot more stable than gelatin. It doesn’t melt as easily and it’s a great vegetarian substitute. But you can use gelatin if you can’t find or don’t want to use agar-agar.
For the yogurt, i only had strawberry drinking yogurt when i made this cheesecake but i would definitely suggest you to use greek yogurt or any other plain thickened yogurt.
The sugar in this recipe is optional. I didn’t add any on the cheesecake because i thought that it had got the sweetness it needed from the condense milk and just to balance out from the sweetness of the base. For those who got a sweet tooth feel free to add sugar as much as you desire.

20140310-231757.jpgfirst thing first is to mix the agar-agar (or gelatin) with the water

20140310-232111.jpgheat the agar-agar/gelatin until it boils and thickens, set it aside to cool a little

20140311-131306.jpgto the cream cheese, add in the lemon juice and zest (add the sugar too if you’re using sugar),

20140311-131944.jpgand condense milk

20140311-132157.jpgbeat them all together

20140311-132143.jpgadd in the yogurt and vanilla essence

20140311-132706.jpgbeat them again

20140311-132945.jpgadd in the cream and beat until fluffy

20140311-133142.jpgadd in the agar-agar/gelatin and give a quick mix

20140311-133841.jpgpress the red velvet crumb over the chocolate dough

20140311-134201.jpgpour the cheesecake over the base and tap a few time to remove any air bubble

20140311-134356.jpgscatter some of the red velvet crumb over the cheesecake

20140311-134522.jpgput in the fridge until set. Overnight is best.

20140311-134807.jpgto take out, run a knife over the edges and carefully remove the springform pan. Use the back of the knife and run it around the cake to smooth the edges just in case you did a messy job (like me).

20140311-135143.jpglook how creamy it looks when i cut into it

20140311-135220.jpg see the layers? Indulgent chocolate with bits of marshmallow and chocolate chips, moist red velvet, and the creamy and light cheesecake. In case you’re wondering what’s the pink bits are, its just pink chocolate. Why i add it? I don’t really know either. Just because….

Red Velvet Cake
Ingredients:
• 1 ¼ cups all purpose flour
• 1 cups sugar
• ½ tsp salt
• ½ tsp baking soda
• ½ tbsp cocoa powder
• 1 egg
• ½ cup buttermilk
• 1 tbsp vinegar
• ¾ cup vegetable oil
• 1 tsp vanilla essence
• 5-10 drops red food coloring

How to make red velvet cake:
1) Sift in the flour, salt, baking soda, coco powder into a bowl and mix well with sugar.
2) Mix in the egg, buttermilk, vinegar, vegetable oil, vanilla essence and food coloring (use the food coloring until you reach the desired color)
3) Add the wet ingredient to the dry ingredient and mix until incorporated
4) Pour to a greased pan and bake on 180°C or 350°F for about 20-30 minutes depending on your oven and what pan you use or until a toothpick inserted come out clean.
5) Cool on a counter and once cooled crumble the red velvet cake (add in about 1 tbsp of cream to moistened the crumbs)

Triple Layer Cheesecake
Ingredients:
• whoopie pie dough
• crumbled red velvet cake
• 1 small lemon (take the juice and zest)
• 9 gram gelatin (or 1 tsp agar-agar)
• ½ cup water
• 1 package cream cheese (softened)
• 1-2 tbsp sugar (if using)
• ½ can condense milk
• ½ cup yogurt
• ½ cup whipping cream
• 1 tsp vanilla essence

How to make:
1) Spread the whoopie pie dough on a greased springform pan. Bake and let cool.
2) Combine the agar-agar (or gelatin) with the water and bring to a boil. Set aside to cool a little.
3) To the softened cream cheese add the lemon juice and zest, sugar (if using) and condense milk, mix until coorporated.
4) Add yogurt and vanilla to the cheese mixture and beat again. Add the whipping cream and beat until fluffy.
5) Add in the agar-agar (or gelatin) to the mixture and mix for a little just to combine the agar-agar.
6) Press the red velvet crumb over the chocolate dough. Use a flat bottom utensil to neatly press it.
7) Pour the cheesecake batter to the chocolate and red velvet base.
8) Refrigerate until set. It is best to be refrigerate overnight.