Braided Ribbon Twists (麻花)

It's March!! Time flies....and school is going to have their 1st term break. Planning to go anywhere? I'm not....because this holiday is too short (only a week) and my daughter is going to have her Music Theory Exam during that week...*sigh*...boring!!
Then today, the contractors have started their work hacking and drilling my bathroom.....Oooo MESSY & NOISY!! Just because of the leakage underneath the bathtub, I got to remove everything to repair it...:(
Nevermind...I'll just go entertain myself in the kitchen...LOL!! So here it is...the braided ribbon twists was done while the drilling and hacking still going on..^^ ...And also I've cooked my favourite Ribs curry too...haha! YUMMY!!

This was my 2nd attempt since last month. That time I did not do a good job, so while frying the twists...all went loosen and became small biscuits instead. This time, I make sure I twist properly and tightly before frying. Ta-Da....*clap clap* for myself....:)

Done 2 types of braids here, the 2nd one below was my daughter's idea. She keep asking me to braid it like braiding her hair...okay then...so I did some for her..hehe!

This was easy to make which the recipe only needs a few things and no machine requires. The result was good too...very crispy!

Here's the recipe to share...(adapted from the Y3K magazine, Traditional Koh Kuih,Lap Mei & Cookies by Wong Sip Moi)

170g plain flour

65g icing sugar (original called for 70g)

1/4 tsp salt

30g shortening

1 tbsp white sesame seeds

70 ml water (may not need all)

Method:

~ Sieve flour, mix all the ingredients together (with the water adding in slowly) into a smooth dough by hand.

~ Rest dough for 30 minutes.

~ Divide into about 15g portions and shape into slim rolls. Braids them up like the above pictures.

~ Deep fry in hot oil (medium heat) until golden.

~ Remove, drain well and sprinkle with some icing sugar if prefer.

~ Cool completely and store in air tight containers.

Easy right?!..You may like to braid it with your own patterns but remember don't roll the strips too thick or else it may not cook properly. This recipe only yells 8-9 twists, so if you want more...double the recipe!!

A look at the inside, light and crispy. This is my father's favourite too...will make again next week when they come visit..:)

Cheers!!

Valrhona Chocolate Cupcakes with Valrhona Chocolate Cream

Suddenly feel like baking this morning, so once I woke up..straight into my kitchen and started baking (before having my breakfast)...LOL!! Feel like having some chocolate cakes, with rich chocolate cream....so Valrhona chocolate that's it!! My favourite chocolate!!
A recipe from my collection books, "Favourite Cupcakes & Cheesecakes", published by Page One which I got it long time ago. Well, I didn't follow the recipe to the dot.. infact, I created my own..haha! The result....super yummy!!

The recipe suppose to be a Vanilla Choc Cupcakes, but I wanted it to be with full of chocolate, so I changed it. Anyway, the topping was exactly from the book!
Remember to fill the batter just half of the paper cups so that it won't be over flow. (like below)

Recipe:

225g butter

200g sugar

3 eggs

1/2 cup thick cream

1+ 1/2 cup cake flour

1 tsp baking powder

100g valrhona chocolate (cut into pieces)

Topping:
100g valrhona chocolate (cut into pieces)
20g butter
1/3 cup thick cream
alittle silver balls for decorations

Method:

~ Preheat oven at 160'C. Beat butter and sugar till light and fluffy.

~ Add in eggs one by one.

~ At low speed add in flour & baking powder and cream. Mix well.

~ Add in chocolate pieces and beat for another 2 minutes.

~ Spoon into prepared paper cups and bake for 20-25 minutes at 160'C.

Fillings methos:
~ Place chocolate pieces and butter in a deep bowl, double boiled until melted.
~ Remove and add in cream. Mix well and leave to cool.
~ The mixture should be firm and velvety in consistency.
~ Use a fork to apply the icing on the cooled cupcakes and finish with some silver balls.

The texture of the cake was really soft and delicious. Try it out and let me know...I'm sure you'll like it..:)


Cheers!!

Tuna Cheese Rolled Buns

It has been a long time since I made some bread or buns for my family. The whole house smells so good today with these tuna buns...:))
I've wanted to try this recipe long time ago but I was so lazy until today...;p This recipe was taken from my old collection, "DIY home bread" ~ step by step. Somehow I've change the method by rolling it instead. Why?....actually it was just for fun...hehe!

By using the muffin pan, it really looks alittle different from the normal buns, they actually looks like a muffin cake instead..^^
The recipe made 14 buns (the normal muffin size) so I've 2 extras that sat into the muffin cups!!

Here comes the recipe....

(A)

230g Bread flour

5g instant yeast

170g water

(B)

20g egg (slightly whisk the egg before weighing)

60g sugar

1/4 tsp salt

25g cold water

3g instant yeast

100g bread flour

(C)

30g butter

Method:

~ Mix all ingredient (A) together and let rest for 2 hours

~ Add in ingredients (B) into (A) and beat till smooth dough then add in (C) and knead into an elastic dough.

~ Rest dough for 15 minutes then divide into 2.

~ Rolled out the dough into square about 1cm thick, then spread fillings onto it.

~ Rolled up like a swissroll then cut into 7 equal portions.

~ Placed onto muffin pans with cutting side facing up.

~ Let prove for 20 minutes or doubled in size then brush with egg wash and sprinkle some shredded cheddar cheese if prefered.

~ Bake in preheated oven at 190'C for 12-15 minutes.

Filling:

300g tuna in mayo

2 medium onion (chopped)

30-40g shredded cheddar cheese

alittle pepper

Method:

~ Saute onions with some olive oil till fragnant.

~ Then add in the rest of the ingredients and mix well.

After 20 minutes, the buns do doubled in sizes. They are nice to look at and nice to touch too...haha! I like to touch and press those dough before baking, just love the texture...;p

These are the 2 with muffin paper cups. They are equally nice and they need the same baking time as those in pans.

Oh...so fluffy and delicious!! Sharing some with my friends just now and hope they like it. My husband just tried one and said its nice....YEAH!!! I've done another good recipe to share..:)

Hope you'll like this too!!

Cheers!!