Soft Chewy or Crispy,You Choose Yourself! – Baby Cereal Oatmeal Cranberry Biscuits (麦片饼干)

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UPDATED POST ON 2-10-2014

A biscuit that I like very much but went unnoticed because I did not like the initial pictures taken.. Since I have some cereal at home, I decided to prepare this for my relatives as a hand gift. Nothing change except that I substitute the oats portion with instant cereal since I do not have it at home. In addition, instead of cranberry, I have used raisin instead. It is crispy outside and chewy in the middle. You can make it totally crispy if you make it a smaller size and extend the baking time at a lower temperature. A rather addictive cookie and I really love the cereal flavouring.

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INTRODUCTION

One number baking ratio now extends it to biscuit and of course it had to be slightly amended. In this recipe, one portion of milk was being substituted by a portion of flour to make it a cookie liked structure.  This biscuits can be a soft chewy type of biscuit that is crispy on the outside but slightly soft in the middle. It can also be a crispy type of biscuits it you prefer it to be crunchy.

This is not the first time I prepared these biscuits. I prepared these biscuits a few months back. I loved it for its chewy texture and the baby cereal fragrance.

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WHAT WILL HAPPEN WHEN INSTANT OATS “MEET” QUAKER OATS

I like to blend my instant Quaker Oats with the Nestum Baby Cereals and make it into a breakfast cereal drink. I usually put 50% of instant oats and 50% of baby cereals and use a food processor to blend these two items. The breakfast cereal drinks will have instant oats “stickiness” but with baby cereals fragrance. I usually sweetened it by some condensed milk and if it was too “sticky”, I will add in some fresh milk. Bananas and nuts were added when I craved for it. May be I shall have another post on this wonderful breakfast drinks and you wouldn’t be disappointed with this cereal drink..

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WHAT IS REQUIRED

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  • 100 grams of butter

  • 100 grams of plain flour

  • 50 grams of instant oat

  • 50 grams of instant baby cereals

  • 100 grams of sugar

  • 100 grams of eggs

  • 50 grams of cranberry (optional and substitutable with raisins or other dry fruits)

  • 1 teaspoon of baking powder

  • 0.5 teaspoon of baking soda

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STEPS OF PREPARATION

Preparing the instant oat baby cereal mixture

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  • Blend 50 grams of instant oats and instant baby cereal each using a food processor until your desired textures.


Preparation

  • Get ready 2 baking trays lined with parchment paper or baking paper.

  • Pre-heat oven to 180 degree Celsius.

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Preparation the batter and baking

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  • Cream the butter and sugar. Add the eggs and followed by the mixture of oats/baby cereals. Stir and mix well.

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  • Add in the sifted flour, baking powder and baking soda, mix until just combined. Stir in cranberries or raisins and mix well.

  • Place one teaspoon/tablespoon full of soft dough (depending on the size you want) on the parchment or baking paper.  Give adequate space for the dough to expand when cooked.

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  • Bake in the oven at 180 degree Celsius for 15-20 minutes or until the colour starts to turn golden brown on the edges but still soft in the centre.

  • Cooled completely in a rack before store in an air tight container.

  • Best served with hot tea and coffee and as a snack.

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VARIATIONS

  • If you preferred the crunchy version, after the 20 minutes baking at 180 degree Celsius, reduce your temperature to 150 degree Celsius and continue baking for another 10 minutes. Note that the cookies will not be hardened until you take it out from the oven. Let it cool and see if that is your desired texture. In the event you prefer to be even crispier, put back to the oven and baked for another 5 minutes. The longer you baked, the more moisture will be lost making it to be crispier. However, do watch out for the colour of cookies. If it is too brown, you can turn off the top heat and use the bottom heat to continue the baking.


CONCLUSION

From preparing the biscuits until I finished this posting, it took me about 2 hours. Therefore, readers should comprehend how easy this biscuit was. If you like baby cereal like I do, you will like it. If you like soft chewy type of biscuits where the edges are crispy and soft in the inside, you will like it. Take a step to make this, tailor to your family taste buds, it definitely wouldn’t disappoint yourself and your family members.

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Join me to have some of these cookies as breakfast and of course, not forgetting a cup of hot Earl Grey tea.

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Cheers and have a nice day!

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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How I Wish This World Is As Colourful As A Rainbow–Cranberries Raisins Rainbow Loaf

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INTRODUCTION

Guaishushu told himself, once in a while playing with colouring is okay since he did not have a chance to colour since after schooling.

Two months ago, he “accidentally’ brought a full set of colouring intended for icing decoration for about SGD 30 and he thought that it’s only SGD3. By hook and by crook, he wanted to use up some of his colouring and he knew that the only colour that he really needed and always used is the red colour for the preparation of red eggs during his kids’ Lunar calendar birthday celebration. Besides making the red eggs, he really don’t know what to do with these colourings!

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One day, when he was browsing his Flipboard application in iPhone, he saw some rainbow loaf which is extremely beautiful but he is hesitant whether or not he should proceed to prepare this since it will need a lot of colourings.

Though it is generally not encouraged to consume too much food with colouring, but there should be government regulations that governed the import of permitted food colourings. If it is hazardous to health, he shouldn’t be able to get it in this “efficiently administered” country, Singapore. He searched the manufacturer Wilton LLC, apparently, it is an USA well established company set up in 1929. He told himself he is just a commoner, if this company had been established for so many years, their products must have been used by many people in the world and he should not casting doubt on its product reliability! In this thinking process, he gradually convinced himself that it is acceptable for him to prepare the bread!

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He knew that if he bake the bread, he will have nothing to worry about the “marketability” of his rainbow loaf as his kids will definitely fight for the bread. While he was struggling to make a decision, he certainly thought of a blog “Bake for Happy Kids” by Ms. Zoe. Her blog title is correct, he should bake to make his kids happy!

This post is about rainbow raisin and cranberry loaf. Guaishushu aims are to share about the making of rainbow loaf and raisin loaf. Therefore if readers are not fond of making the rainbow loaf, he can just make the raisin loaf instead.



WHAT IS REQUIRED

This recipe was adopted from the Sarawak buns recipe here and some of the picture are in the above mentioned post.

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  • 360 g of bread flour (you can substitute 10 g of bread flour with milk powder, in that case you need only 350 g of bread flour)

  • 70 g of beaten egg

  • 60 g of sugar

  • 40 g of butter – soften

  • 90 g of tangzhong (refer below)

  • 110 ml of fresh milk

  • 11 g of instant dry yeast ( 1 package)

  • 7 different types of colour gel or colouring (refer below)

  • 100 g of raisins and/or cranberry soaked in water/rum.

  • Pinches of salt

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THE PROCESS OF MAKING RAISIN AND CRANBERRY RAINBOW LOAF

This illustration will use the Tangzhong method of bread making and it involved 4 stages in the following orders:

Part 1 – Making the Tanzhong (Water Roux)

Part 2 – Preparing and Colouring the Dough for the 1st Proofing

Part 3 – Wrapping of Cranberries and Raisins and 2nd Proofing

Part 4 – The Baking Process



Part 1 – Making the Tanzhong (Water Roux)

PLEASE REFER TO THIS POST for the making of Tanzhong and reasons and history of Tanzhong.



Part 2 – Preparing and Colouring the Dough for the 1st Proofing

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  • Mix all ingredients except softened butter and beat at slow speed for about 5 minutes.
  • Add the softened butter and continue kneading at medium high-speed for about 20-30 minutes or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough.

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  • In a flat surface dusted with normal or bread flour, take out the dough from the mixing bowl and slightly knead it using hand for 1-2 minutes and shape it into a ball.
  • Weigh the ball and divide into 7 equal portions.

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  • Take one dough and place some colour gel and knead until all the colour are even. Keep in a lightly greased bowl and covered with lightly greased cling wrap to prevent moisture loss.
  • Do the same for the remaining 6 dough with your desired colours.
  • Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s weather.

Colour Selection

For this pictorial illustration, the colours that I have selected was in this order (from left to right and eventually from the top level to the bottom level):

Lemon YellowGolden yellowPink”No-taste” RedKelly GreenRoyal BlueViolet

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Part 3 – Wrapping of Cranberries and Raisins and 2nd Proofing

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  • Lightly grease a loaf tin with a cover.

  • Get ready a small bowl of water and the raisins and/or cranberries to be wrapped in the dough.

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  • Start with the lowest layer, take out the violet dough and use a roller to roll into roughly the size of the loaf tin.

  • Brush slightly with some water on the surface and place your raisins/cranberries.

  • Get the royal blue dough (second bottom layer) and use the roller to roll into roughly the size of the loaf tin.

  • Place the royal blue dough on top of the violet dough. Press the sides and ensure that the royal blue dough and the violet dough stick together.

  • Brush slightly with some water on the surface and place some raisins and/or cranberries.

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  • Get the Kelly green dough (third bottom layer) and use the roller to roll into roughly the size of the loaf tin.

  • Place the Kelly green dough on top of the royal blue dough. Press the sides and ensure that the Kelly green dough and the royal blue dough stick together on the sides.

  • Repeat the same for all the other layers and finished with the lemon yellow dough on the top.


Part 4 – The Baking Process

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  • Place the dough into the lightly greased loaf tin and let it proof until it is double in size. How long it will take depend very much on the weather and today, it took me another 45 minutes to reach the desired size I want.

  • Set the oven temperature to 200 degree Celsius

  • When the second proofing is done, i.e when the dough have double the size, bake in the oven for 30 –45 minutes..

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  • At about 35 minutes or when you start to smell the aroma of the bread, use an oven thermometer and insert into the bread and see if the temperature inside the loaf is more than 90 degrees Celsius. If it is less than 90 degrees Celsius, your bread will not be cooked and it is likely that when you take out the thermometer, there will be some wet dough stick with your thermometer. In this case, continue baking until when you inserted again the oven thermometer, the thermometer shows at least 90 degrees Celsius. If you find that the top starts to turn brownish, you can lower the temperature by 10 degree Celsius. General rule of thumb is that if you are unsure, rather bake slightly longer than under cooked.

  • If you don’t have an oven thermometer, one way of testing is after about 45 minutes (which is a reasonable timing for this size of loaf), take out the loaf from the loaf tin and try to use your finger to knock the bottom of the loaf. If it is a hollow sound, your loaf is cooked, otherwise, the loaf is uncooked. Put it back into the loaf tin and continue baking for another 10-15 minutes until you are certain that the dough is cooked. Again, if the top layer has signs of getting burnt, lower the temperature slightly.

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Note that the LOAF IS NOT BURNT. The dark brown color is the color of the violet dough on the side of the loaf.

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CONCLUSION

While too much food colouring is not advisable, I choose to believe the Government’s stand on permitted food colouring. As long as consumption is not too often, such colouring shall not post a/any serious health hazard to our body.

While I am making this loaf, the kids were schooling. When they were back, I asked them to close their eyes and show it to them, “wow” are their reactions! They can’t believe that I am baking this loaf. They have requested to eat a piece of the bread but rejected by me because dinner is to start in 10 minutes time. In their mind, the loaf will definitely much tastier! Once in a while, why not bake your kids something “extraordinary” and joined them for a rainbow breakfast! Trust me, it will definitely a “colourful” and “fruitful” breakfast!

Hope you like this post on Cranberries and Raisins Rainbow Loaf. Have a nice day ahead and cheers.

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