Tuesday, May 26, 2009

Spiral Flaky Crust Mooncakes

Mooncake time!! I was so excited since this morning cause my very dear fren, BB is coming to teach me make this mooncakes...:) Although those with redbean paste doesn't come out nicely, but i'm happy enough that i know how to make the crust. Thank you so much, BB!, those with lotus paste are so so so nice!
I will definetely try to make again very soon...haha!

Can't wait to let my hubby see and try these yummy mooncakes,.....he's working late again today...haiz....:( Guess i got to wait till next morning.

I'm not posting the ingredients and method here, cause this is not from me. For the details, my very dear dear frens out there, please go view my fren's blog @ honeybeesweets....

Thursday, May 21, 2009

Vege Paus

Will be late to office tomorrow, that means will have breakfast at home. So i've made some paus...:) Yummy! My family likes this, and it's been a long time since i made. This is actually a chicken pau's method....but we prefered vege in it, so i've done some changes here. And it turned out just right!

My daughter just ate 2 after her dinner....she said can't wait till tomorow...haha!
500g Pau Flour (low-gluten flour)
2 tsps Double action baking powder
11g Instant yeast
120g Castor Sugar
50g Shortening
230ml Water (add slowly when kneading the dough, may not need that much)
80g Dried shrimps (diced)
200g Turnip (cut into thin slices)
4-5 Shallots (diced)
2 tbsps Oyster sauce
1 tbsp Sugar
1 tsp Thick soy sauce
3/4 cup Water (may need more, if dry up during simmer)
Salt to taste (optional)
Dash of pepper
**Cornflour solution for thickening)
2 Hard-boiled egg (quartered)-optional
~ Heat 2 tbsps of cooking oil in wok. Stir fry the shallots until fragnant, add in dried shrimps and continue stir fry until dried shrimps fragnant too.
~ Add in turnips and stir well. Then add in all sauces and pepper and mix well.
~ Add in water and simmer until turnips softened. Stir in cornflour solution. Keep aside.
~ Mix dough ingredients well (with dough hook) by adding the water slowly. Knead into a smooth dough.
~ Divide into small balls of 25g each
~ Flatten each small dough with rolling pin and wrap in filling and egg if using. Make sure its seal properly.
~ Place on the cut baking paper and cover with damp cloth until double in size.
~ Arrange in steamer and steam over high heat for 10 minutes

Its worth a try if u like dim sum...pau is the main dim sum that my husband will not miss. Now its my daughter's turn....maybe she's like 'father like daughter'...heehee!

Citrus Peel Steamed Cup Cakes

Just recovered from sore throat.....and I can't wait to bake! But just not to take any baking and fried food first...i decided to steam. When i go tru my references....found this steam cakes. Look interesting and delicious, so i just try it out. Result?...of course i like it but not my daughter.:(
She doesn't like the mix peels in it, so maybe next time i might add raisins.

5 Eggs
2 Egg yolks
200g Castor sugar
1 tsp Vanilla essence
220g Low protein flour
1 tbsp Milk powder
1 tsp Baking powder
2 tbsps Corn oil
50ml Orange juice
80g Mixed peel

~ Whisk all eggs, sugar and vanilla essence until fluffy
~ Fold in flour ingredients evenly
~ Add corn oil, orange juice and mixed peel and mix well
~ Arrange paper cups in cake moulds
~ Pour batter into the paper cups and steam for 20 minutes
~ Remove from cake mould immediately after steamed and cool on rack

Steamed Glutinious Rice with Pandan topping (Kuih Nasi Pulut)

Haiz...i thought this is easy....:( I mean of course it still can be eaten, but the topping was too soft and the colour is terrible. This is the 1st 'kuih nasi pulut' or steamed glutiniuos rice with pandan topping, and it was the lousiest! haha! Luckily my hubby sad the taste is nice....just have to close your eyes while eating...hahaha! So next time when i make this again, i'll never use pandan paste for the topping. Muz keep in mine,....use fresh pandan leaves' juice!

The colour of the topping shouldn't be that dark......mmmmm......but the rice is great.
Have to post this for my reference...and i promised myself...next time will be better;P
Frens out there, can have a try...but remember don't use pandan paste!
600g Glutinious rice
250g Coconut milk
200g Water
3 tsps Salt
~ Mix coconut milk with water and salt, stir well
~ Add into rice and mix well
~ Rub some oil on the base of the tray
~ The level of the coconut milk in the rice (after placing in the tray) should not be too much. Juz enough to cover the rice will do.
~ Steam for 20 minutes (high heat), then use a spoon or spatula to press the rice firmly.
(At this moment, if the rice was too dry, can add alittle water)
~ Continue to steam for another 15 minutes or until rice cooked.

2 Eggs
227g Sugar
3 tbsps Cornflour
75g Rice flour
2 tbsps Pandan juice
800g Coconut milk
pinch of salt
~ Beat eggs and sugar together using an egg beater
~ Mix all the other ingredients together with coconut milk
~ Add into eggs mixture and stir well
~ At low heat, keep stiring the liquid until it thickens
~ Pour onto cooked rice and steam for 20 minutes at medium heat
~ Cool properly before cutting
* The topping will only hardened properly when the kuih really cool down

Saturday, May 16, 2009

Butter Marble Cake

This is actually another plain butter cake recipe....which my hubby adored. But i wanted to make him something different, so i added chocolate this time to give it a touch of sophistication. But somehow, i added too much chocolate (i added nearly 80g, which is left in my fridge) and it made the cake looks more like chocolate cake...haha! Luckily my hubby took 3 slices straight....and yet he prefers plain ones.....:( At the end, it's my daughter's favourite now! The texture is good....soft and its not sweet.... It really goes well with a cup of coffee.....that's definetely for me!

2 cups Cake flour
1 tbsp Baking powder
1/2tsp salt
3/4 cup Butter
1 tsp Vanilla essence
1/2 cup Sugar
3 Egg yolks (Size B)
2/3 cup UHT Full cream milk

3 Egg whites
1/4tsp Cream of tartar
1/2 cup sugar
45g unsweetened baking chocolate (melted)
**It can be replaced with coffee paste (1/2tbsp coffee melted in 1/2tbsp hot water)

~ Sift flour, baking powder and salt together.
~ Beat (A) butter, sugar and vanilla essense until light and fluffy.
~ Add in egg yolks one at a time
~ Fold in flour and milk alternately (always begin and end with flour). Set aside
~ In another bowl, beat egg whites, cream of tartar and sugar till stiff but not dry.
~ Then fold into egg yolks mixture (A)
~ Separate 3/4 or 1/2 of mixture and add in melted chocolate.
~ In a greased 9" round pan, pour the plain batter and then follow by the chocolate batter.
~ Swirl for marble effect.
~ Bake for 30mins at 180C

Coffee buns (Roti-boy)

Today was my baking day with my friends again! Coffee buns, which we never bake before. This was my very first coffee buns baked! Luckily it turned out quite well, though i kneaded the dough wrongly:P I mean i dun exactly know how until my very dear friend taught me. I'll like to thank her for her advice...THANK YOU SO MUCH! (No wonder my buns and breads were so lousy before)......

This was the best part.....pipping the topping

This is the happiest part....hehe:P

Can't wait to taste it!!
This recipe is actually from a blogger, Passionate about baking, but i post it again here for my buddies and families....

Bread dough:
250g Bread flour
15g Milk powder
5g Instant yeast
25g Sugar
1 Egg
110g Water
35g Butter
1/2tsp Salt

Filling: Shredded Mozzarella Cheese, or Cheddar Cheese if want a stronger taste

35g Butter
50g Icing sugar
1tbsp Coffee, melted in 1tsp hot water
1/2 Beaten egg
45g Plain flour
10g Milk powder
1/2 tsp Coffee paste

METHOD (Bread dough):
~ Beat all bread dough ingredients, except butter for 10 mins until dough is formed.
~ Add in butter & continue kneading till smooth pliable dough is form ( about 25-30mins)
~ Roll into balls & rest for 1 hour
~ Divide the dough into 10 portions, roll into balls and rest for another 10 mins.
~ Flatten dough and wrap in the shredded cheese, make sure it seal properly.
~ Prove the dough again for another 1 hour, until doubled in size.

METHOD (Topping):
~ Beat butter and icing sugar till creamy, gradually pour in beaten egg.
~ Fold in flour, milk powder, coffee paste and coffee mixture, stir well till smooth.
~ Fill into piping bag, pipe topping mixture on top of each buns in coiling motion.
~ Bake at 180C for 10-12 mins, until buns are crispy on top.

Sunday, May 10, 2009

BBQ Chicken

BBQ.....i bet its everyone's favourite. In Malaysia, the weather is humid hot throughout the year, but still....we love BBq. Ha ha! As usual.....there'll be sausages, chicken wings, corns...etc. etc! Here....the chicken wings i've marinated with something different. I got this marinated ingredients from the magazine Women's Weekly....and then i changed/added something more inside......What's the result???? Everybody loves it!! Bravo....!!

Marinate Paste: ( For 10 Chicken Wings)

1 (Big) Onions
Half Small bowl Shallots
2cm Old Ginger
3 Stalks Lemon Grass
1 small bunch Corriander (with roots)
2-3 cloves Garlic

**All blended finely

3 tbsps Fish Sauce
1 tbsp Castor Sugar

** That's all ingredients needed! Trust me....it really turns out great! After grilling, i added some lemon juice before serving...taste great. Anyway it depends to individual prefered.

Oh yes....while grilling, just brush some oil on the chicken after grilling about 20 mins...no honey please...it'll turn out too sweet and may change the original taste.

Thursday, May 7, 2009

Milk & Cheese Plait

Another of my daughter's favourite. Instead going to bakery to purchase, i decided to bake for her. Well, it turned out not very nice though, but at least she likes it:) She loves the topping actually....crispy she'll say! Got this from the book, bake with yen, but i added more cheese on top...(too much actually, until can't see the plaits after baked) haha!

500g Strong White Flour (Bread Flour)
75g Milk Powder
8g Bread Improver
4g Instant Dry Yeast
70g Sugar
9g Salt
300g Water
40g Butter (Softened)

Grated Cheddar Cheese

~ With electric mixer and dough hook, mix all dry ingredients for 1 minute on low speed.
~ Add water and mix for another minute, then increase to medium speed to develop the dough for 3 minutes.
~ Add butter, and continue mixing for 10 minutes until dough is fully developed.
~ Round up dough and place into an airtight container to rise in a warm place for 1 hour until dough is double in bulk.
~ Divide dough into 50g pieces (or less if making mini ones), round up again and leave for 10 minutes.
~ To braid a loaf, roll out 4 pieces of dough into long strips. (Strips should be thinner on the ends and thicker in the middle)
~ Place the strips with the tips at one end touching.
~ Weave the strips together to form a braid, by weaving strip 2 over 3, strip 4 over strip 2 and strip 1 over strip 3. (Repeat until completed)
~ Prove the braid in a warm place for 1 hour. Brush beaten egg over the surface, sprinkle cheddar cheese over it.
~ Bake in a preheated oven at 190'C for 20-25 minutes.

Monday, May 4, 2009

Cream Cheese Raisin Bun

Cheese, Cheese, Cheese.....is my daughter's favourite. So i came across this recipe from Don Yong Bread Winner which i didn't try before. Luckily it turned out fine..;P It's not difficult but need time.....waiting! I made into small tiny buns....looks 'cute'....hee hee! Do have a try, you'll love it

400g Cream Cheese
60g Sugar
500g Bread Flour (High Protein Flour)
8g Bread Improver
10g Dry Wheat Gluten
13g Instant Dry Yeast
8g Salt
125g (2 Large) Eggs
100g Cold Water
200g Raisins


Walnuts (Whole) / Almond Flakes
Cream Cheese
Poppy Seeds (Optional)

~ With an electric mixer and paddle on medium speed, mix cream cheese & sugar for 2 minutes until softened.
~ Remove the mixture and attach a dough hook. Mix all dry ingredients together for 1 minute on slow speed.
~ Add eggs then water and continue mixing on slow speed for another minute.
~ Change to medium speed and mix for 5 minutes. then add in the cream cheese mixture.
~ Continue to mix for another 7-10 minutes until dough is fully developed.
~ Mix in raisins on low speed for 1 minute, making sure not to crush the raisins.
~ Transfer the dough to a flour-dusted surface and round up the dough.
~ Place dough into an airtight container and let it rise for 1 hour until dough is double in bulk.
~ Divide the dough into 80g (40g for mini buns) each.
~ Round up and rest the dough for 10 minutes, then remould into balls
~ Place 4 dough balls together (or desire shapes) and prove for 45-50 minutes until doubles in size
~ Brush beaten egg over the dough, place a walnut or some almond flakes and pipe softened cream cheese over it.
~ Sprinkle poppy seeds ( which i avoided) and bake for 15 minutes at 200'C until the top turns golden brown.

Sunday, May 3, 2009

Chives Pancakes

Well, dunno what to have for dinner tonight. When it comes to think of the menu, it really cracking my head. Wondering around the market juz now.....then i saw some fresh chives. "Chives Pancakes"..it comes to mind. We'll have it tonight. Its a traditional recipe from my grandmother i think. My mum used to make tis when i was a little kid. You may say its only a pancake, can we have it for dinner...?? Of course "YES"...we can eat alot, cause its too delicious...YUMMY!

3 cups All Purpose Flour
1 cup Dried Shrimps (Soaked,finely diced)
1.5 cups Chives (Cut into 1")
1.5 tsps Salt
2 tsps Five Spice Powder
A dash of Pepper

**Water (Room temperature)

~ Mix the flour, salt, pepper and five spice powder in a bowl, add in water slowly until gets a quite watery texture.
~ Add in the soaked & diced dried shrimps and chives.
~ Mix well, then taste a little of the mixture before frying (you may need a stronger taste, so can add alittle more salt or five spice powder or pepper)
~ Heat up a non-stick frying pan with 1 tbsp of cooking oil.
~ Spoon some mixture on the pan and flatten it (Otherwise the pancake will be too thick)
~ Panfry both sides until cook/golden brown.
~ Serve it plain or with some chili sauce.


Related Posts with Thumbnails