All posts tagged Baking

Easy Peasy Pain au Chocolat

Published March 7, 2016 by Ninik Becker


Life can be easier with bite of chocolate….

This flaky pastry was made from homemade pastry dough. If using store-bought puff pastry sheet, then the 30 minutes rest is not necessary. I used dark chocolate in this recipe but milk chocolate will be great for somebody with sweet tooth.

Ingredients :

  • 500 g puff pastry dough (homemade)
  • 100 g dark chocolate/milk chocolate
  • 1 egg for egg wash

Method :

  • Roll out puff pastry dough into large rectangle. Mine was 30 x 40 cm.
  • Cut into 10 equally size 15 x 8 cm rectangles.
  • Cut the chocolate into finger size if possible or just break into small pieces.
  • Put some of chocolate on the narrow edge of pastry and then roll up. Repeat the process until finished.
  • Put on baking tray, seam side down. Because I use homemade puff pastry dough, I let the pastry rolls to rest for 30 minutes covered, until risen.
  • In the last 10 minutes rest, preheat the oven at 210°C.
  • (If you use store-bought pastry sheet, skip the ‘resting time’, and preheat oven before you roll up the pastry).
  • Beat the egg, brush on the surface of pastries.
  • Bake at 210°C for 15-20 minutes until golden brown, puffy and crisp.
  • Remove from oven, allow to cool slightly before put on serving dish. This pastry can be served warm or at room temperature.
  • Note : beware that when just come out from oven, the chocolate still melt, oozing, and hot ! Please don’t directly eat or it will burning your tongue.


Pain au Chocolat


You can make the size smaller for mini Pain au Chocolat or cut into triangles to make Chocolate Croissant.

Bon Appetit !




Apple Ring Bread

Published October 9, 2014 by Ninik Becker

Apple Ring Bread

Tired of designing and cutting dress pattern of my new creations, I looked into the kitchen and saw a pile of gala apples I had bought yesterday at the local market. Seem to be apple season now and I have bought a box of it.

And now the little problem is, Big Bear doesn’t like to eat apple just like that, so I think I’m gonna snuggle some of them into the dough and bake it. After that he enjoys apples without having to eat the ‘Apple’.

Apple ring bread

Maybe my recipe slightly different with common apple bread. The dough just slightly sweet. Serve with whipped cream and ice cream if you like. I think adding a glaze on top would be nice only that I was lazy to make it.

Ingredients :


  • 2 cups all-purpose flour
  • 1 packet dried yeast
  • 1 tsp baking powder
  • 1 sachet vanilla sugar
  • 1 large egg
  • 2 tbsp oil
  • 3 tbsp sugar and a pinch of salt
  • water as needed


  • 4 gala apples, peeled, small cubed
  • 1 tbsp toasted sesame seeds
  • 2 tbsp sugar
  • a half lemon
  • 1 egg yolk for brushing


  • Whipped cream and ice cream to serve


Methods :

  • Mix all dough ingredients in a large mixing bowl. I used a wooden spoon to mix it.
  • Add water a little at time to make a dough. If you think the dough consistency just right, stop adding water.
  • Transfer onto working surface and knead until smooth and elastic.
  • Shape into a ball and put back in the bowl. Cover to double in size. Couldn’t say exactly how long, it depends of your room temperature and the weather.
  • When the dough has risen, peel apples and cut into small cubes. Squeeze lemon over apple cubes, add sesame seeds and sugar. Stir.
  • Roll the dough using a rolling-pin then spread apples filling over it.

Apple bread dough

  • Roll into a log and combine both end to make a ring shape.
  • Use a scissor to make small cut section around the ring . Cover with loose a towel and rest for 30 minutes.
  • Brush with beaten egg yolk.

Apple ring bread

  • Bake in preheated oven at 180 C until the dough rise and golden brown.

Again, it depends on the character of your oven, every oven different. Please watch out the way your oven working. Ha..ha..ha..just joking but help.

If you use egg yolk like me, the bread will have more color than use whole egg.

Apple ring bread

Enjoy !

Apple ring bread


Rainbow Cake

Published October 2, 2012 by Ninik Becker

I’ve wanted to make Rainbow Cake for long time, but kept delaying it because I thought the process of making very difficult.

After practice it, it was not complicated as I thought before. I even can say how to make it pretty easy. Only need the time to get a variety of colors layer cake.

I didn’t use 30 cm a round baking pan as suggested, but using rectangle baking pan, 39 x 27 x 4 cm. In Germany we usually use this pan for baking German Plum Cake. Maybe it has a little different with US size.

And divided into three part by using baking paper as border. Sealed with a little butter/margarine between paper and the bottom of the pan to make the paper stay in place.

I have to bake two batches, three colors in one pan for each batch. Here I only covered the top of cake with cream frosting to let each side visible.

First, I don’t like too much cream frosting. Second, I want the beauty of the color of each layer will show up without having to cut it first. Because that is the main beauty of the rainbow layer cake.

I adapted and slightly modified Homemade butter cake recipe from

Homemade butter cake :

  • 125 g butter, softened (I used margarine)
  • 1 tsp vanilla extract (I used 1 tbsp vanilla sugar)
  • 3/4 cup castor sugar (I used 150 g superfine sugar)
  • 2 eggs
  • 1 1/2 cups self rising flour, sifted. (I used 190 g plain flour + 1 1/2 tsp baking powder)
  • 1/2 cup milk (I used 175 ml)
  1. Using electric mixer, beat butter, vanilla and sugar until light and fluffy. Add egg one at a time. Beating after each addition. Stir in flour.
  2. I beat into smooth and used spatula to scrap the bottom of the bowl.
  3. After this step, I divided into three and put in three separate bowl to put different food coloring.

Rectangle Rainbow Cake

I used 2 (two) quantities of Homemade butter cake from recipe above. One quantity at a time for three colors. Two rectangle baking trays.

  • 2 quantities homemade butter cake
  • rectangle baking pan ( I used 39 x 27 x 4 cm), divided into 3 with baking paper as border. Line the base and side.
  • food coloring, as you wish
  • sprinkles

Talk about food coloring, since many people using food coloring, means it’s safe. So I decided to try them.

In my case, I have 3 types of food coloring. Powder, gel and liquid. And in my opinion, the powder is the strongest. Wish I have vivid red and green in my cake. But for my first rainbow cake, this is more than good.

Direction :

Preheat oven at 180 C.

Prepare one quantity homemade butter cake. And divided into three bowl, add food coloring. I choose orange, yellow and pink. Hmm… supposed to be bright red!

Spoon into prepared baking pan and smooth the surface with spatula.

Bake at 180 C for 25 minutes. Remove from oven and let stand in the pan for 5 minutes, turn out from the pan, I peel gently the baking paper and put in wire rack to cool.

While the first batch in the oven, I prepare the second batch and repeat the step with different colors.

Now I make the frosting. I make the frosting use simple way.

  • 1 sachet (8 g) cream solid/powder
  • 250 ml schlagsahne/whipping cream.

1 sachet for 250 ml whipped cream. Double the quantity if want more.

Beat until stiff and ready to use.

Cut the edge of cakes to the same size and layer each cake with frosting (the thickness as you wish) until finish. I supposed to putting the pink on top but turned out it was already there in the middle.

About my first rainbow cake, the color composition and the color sharpness level is not exactly the same as the order of the rainbow colors in general..but…it’s great !

As I explained before that I only put frosting between cake and on top. Smooth with spatula and sprinkle with colored sprinkles.



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