D24 DURIAN ICE-CREAM

Homemade Durian ice-cream cake for my hubby on his birthday!

Quick and easy ,' Yummilicious ' eggless durian icecream which requires only 4 ingredients. Bon Appetit !! 

The amount is right for one 6inch round and 2inch tall ice-cream for 6 slices.  

Ingredients and method

D24 durian (1 large)
3/4 cup & 2tbsp nonfat fresh whip cream
1/4 cup fresh milk
Roasted almond for decorate

(1)Cut one or two pieces baking paper 1inch taller than side of an 6-inch pan and line inside of the cake pan .

(2)Place durian flesh and fresh milk into a container and mix till very smooth. (3) Whisk fresh whip cream to stiff peak . Fold fresh whipped cream to durian mixture and mix well. Pour into cake pan and freeze until it's firm. I sprinkle some roasted almond on it as decoration.
Mmm.....is really heavenly! The icecream is very fragrant with the sweet smell of durian and is very creamy too. hehee. . My Hubby is a DURIAN lover. He love this durian icecream so much ..he would love to have a few more slices, 'please, nevermind the calories' he said! haha..

Small Note : The method of mixing the icecream is the same as my checkerboard cookies and cream icecream.

Super Soft Raisin Bread (Tangzhong)

This recipe with tangzhong added has become my control, my baseline for experimentation. Whether it be a new mixing technique or a new ingredient added in , when i apply a change to this recipe i have the easiest time perceiving how that change modified the outcome of my bread. Simple , Sweet, juicy ,warm and gooey . SUPERSOFT RAISIN BREAD!!! Best with a steaming cup of coffee to go with.

Method and Ingredients

270g bread flour  
30g sugar
4g salt
1egg
90g tangzhong(secret key to soft bun)
60milk (warm)
5g yeast 
30g olive oil

Combine all the ingredients in a bowl and mix stir and knead until the dough is silky and smooth. Once you've kneaded the dough well, cover the bowl and let the dough rise until double in size, roughly an hour to two. Divide the dough into smaller portions and add raisins. I divided it into small pieces and place it in 2 different size pans. Cover the pans and allow to rise for half an hour, then glaze with egg wash. Bake the loaf and mini buns at 170c for 30mins or until golden brown. Absolutely the softest and silkiest loaf and buns! Love it!!!