Friday, October 29, 2010

White Chocolate Swiss Roll & Vegetarian Baos

Friday has come, and we are planning for another weekend outdoor activities. My daughter likes to go picnic, instead of park we used to do it near our condo's poolside. (Actually I'm lazy to drive to the park..haha!) Oh well, as I mentioned in my last post that I'll bake my little one a swiss is it..White Chocolate Swiss Roll!! A little delayed..heehee... but she was full of joy when she sees this roll...probably she's thinking that she doesn't have to take anymore bread...;p

2 slices were gone for her tea, and the rest are for our picnic tomorrow...:)

A very simple one adapted from "Elegant Swiss Roll by Kevin Chai" but with slight changes.
Instead of making patches (by adding some cocoa powder) I'll like it plain white. Somehow I did added alittle dark chocolate chips in it.

180g sponge mix
3 eggs
1/2 tsp vanilla essence
40ml water
40g butter (melted)

80g White chocolate (melted)
1 tbsp cornoil
80g whipping cream (whipped)
a little dark chocolate chips (optional)

~ Prehear oven at 180'C and greased a 10x14" baking tray line with parchment paper.
~ Beat sponge mix, eggs, vanilla essence and water until light and fluffy. Gradually fold in melted butter and mix well.
~ Pour batter on prepared tray and baked for 8-10 minutes at 180'C. Leave to cool.
~ For fillings, mix cornoil with melted white chocolate. Fold in whipped cream and mix well.
~ Turn sponge onto paper, spread with fillings and roll gently. Keep in refrigerator for 30 minutes before slicing.

Another was my long missed baos! It was quite sometime that I haven't steam any baos.
Using all the old recipe from my previous posts but some look very cute here...;p
I've done some with redbean fillings but cut it and twisted it into some shapes..haha!

Well they were suppose to look like butterflies but when my little one sees them she said...Wa! They look like forg's eyes!!!...LOL!! they do actually...haha!

But they do impress the kids to give them a bite though. Kids always look for food with funny and cute shapes instead of how they taste.

Since we are going over friend's house for dinner, so I've decided to make some vegetarian "char siu" baos for them too. Similar with my older posts but with different kind of vegetarian meat I used. I still prefer the older one, maybe it depneds the qualities and brands selling in the market that make the difference.

Happy Weekends!!

Tuesday, October 26, 2010

Butter Potatoes Bun

Do you feel super excited when you've got your bakes done sucessfully and unexpectedly? Oh I did and I just did!! I was baking a new bread recipe today and the process of waiting to see the result was kind of worry. You know what I mean? Well when I was baking a bread or buns or swiss roll, I always have the feeling of "please don't fail"!! That counts I had lots of failure before..:(
I've been baking lots of breads and buns lately but today I did a good job!! I never expect my buns were that soft...I mean they were "super" soft!! Yippie!!!! I was over joy....^^
Somehow, my daughter said can she has some cakes instead...:( Okay, I've promised her a swissroll tomorrow but she has to finish the buns!

Everyone knows that potatoes did a good job in bread making but it's kind of difficult to handle the soft dough. Here's the recipe adapted from 面包DIY.

260g Bread flour
5g milk powder

70g castor sugar
1/8tsp salt
60g egg
40g potato flour
150g cold water
6g instant yeast

60g butter

~ Combine (B) till even then add in (A) to form almost a dough.
~ Add in (C) and knead until a elastic dough. Cover and prove for 30 minutes.
~ Divide dough into small balls (sizes as desire), flatten and roll up to long oval shape.
~ Place rolled dough on a parchment paper and let prove double in size. (About 30 minutes)
~ Egg wash the buns and with a sharp knife cut a straight line in the middle of the buns and spread some butter and sugar.
~ Bake at 180'C for 10-12 minutes.

It was totally exciting when my buns were done cause this is the very "first" time I got such a soft soft bread...:)

See...I did pressed all the buns ....haha! Opps! Please mind my manners....;p


Wednesday, October 20, 2010

Strawberry Cream Cheese Buns

Lately I've been trying to bake more breads and buns instead of cakes. Got bored on cakes..haha! And so bread becomes our daily food....for breakfast and tea. All kinds of buns but using the same recipe of sweet dough then I discovered a new method from my collection of bread recipe book. I don't remember when I bought this book (Magic Bread from Alex Goh) but it was well kept in my shelf with the wrapper..haha!

Okay today's bake is buns....Strawberry Cream Cheese Buns. The title itself already makes my saliva dripping..haha!

Don't they look lovely?!!

This time I've tried with different technic of the sweet dough. "Gelatinized dough" was first introduced by Japanese chefs and the result was soft and springy. This recipe was adapted from Magic Bread by Alex Goh.

Ingredients for the sweet dough:
100g Bread flour
70g Boiling water

300g Bread flour
100g Plain flour
80g Sugar
6g Salt
20g Milk powder
9g Instant yeast

175g Cold water
60g Cold eggs

60g butter

~ Mix well (A) to form dough. Cover and set aside to cool. Keep refrigerator for at least 12 hours.
~ Mix (B) until wel blended, add in (C) and knead to form rough dough. Add in (A) adn knead until well blended.
~ Add in (D) and knead to form elastic dough. Let proof for 40 minutes.
~ Divide dough into required weight and mould into round balls and let to rest for 10 minutes adn ready to use.
Prepare the cream cheese shown above......
125g Cream cheese
50g sugar
50g whipping cream
10g Instant custard powder
2 tbsps Strawberry fillings
~ Cream cream cheese with sugar till light. Add in whipping cream and cream until smooth.
~ Add in instant custard powder and mix until well blended.
~ Add in strawberry fillings and mix well.

Prepare the Streusel topping......
60g sugar
50g butter
100g bread flour

~ Mix sugar and butter until crumbles by using finger tips.
~ Add in flour and mix until crumbles. Keep in refrigerator before use.

Method for Strawberry Cream Cheese Buns...
~ Divide sweet bread dough into 70g each and mould it round. Roll out each small balls into long stripe and twirl around to form a circle and place on a parchment paper on a tray.
~ Egg wash the surface and pipe the strawberry cheese fillings following the twirled lines and sprinkle some streusel over it.
~ Bake at 180'C for 15 minutes.
My cute babies are ready to go in the oven....:)

Here they are......crispy on top and soft at the bottom...beautiful!! Super nice to go with a cup of tea which I'm having now...;p

I'm so happy for myself for trying a new recipe which I don't have the courage to do all the time. myself..haha! Hope you like this too....^^

Happy weekend!!

Monday, October 18, 2010

Steamed Spare-Ribs Curry

I've been craving for curry lately even I'm on a strict diet..haha! Why diet with such good foods around me all the time?!! I've been putting on weight ever since and that's why. Anyway I still eat but with smaller portion now and regular exersice. I hope I'll meet my target soon...;p

Okay enough with those diet thing...blah blah's the curry I cooked for myself..:D

Steamed Ribs Curry...yum yum!


500g Spare-ribs (chopped into 3" length)

4 potatoes (cut into pieces)

200ml concentrated coconut milk

2-3 stalks lemon grass

2 stalks curry leaves

1 tbsp Chilli powder (mixed with 2 tbsps water)

1 tbsp chilli boh or chilli giling


1 tsp salt

30g Meat curry powder

a little sugar

a little water

** Salt to taste.

~ Marinade ribs at least one hour.

~ Heat wok with some oil, stir-fry shallots, chilli powder (mixed with water) and chilli boh until fragnant, add in curry leaves and lemon grass.

~ Add in potoes and ribs followed by coconut milk and mix well. Add a little more salt to taste.

~ Transfer into a tray and steam for 25-30 minutes or until meat tender.

These are the ingredients needed..:)

Oh so yummy. Who can resist with this delicious dish??

What I'm serving for dinner tonight were plain fried vegetarian meehoon with steamed ribs curry...:)


Sunday, October 17, 2010

Simple Blueberry Swiss Roll

What's for tea today? My daughter always have her tea at 4pm, almost everyday..;) She always look for food and that makes me wonder did she takes her lunch properly in school. Anyway, since I'm home early today, I thought of bake something simple and nice for her.
Blueberry Swiss Roll...but in a simple and easy one.

I admit that the roll look ugly, and it doesn't look like the book at all..haha! But it does taste nice and super soft..:)

Recipe adapted from "Y3K Recipes Vol.56".

4 eggs, 1 egg yolk
130g sponge cake mix
30g Superfine flour
60ml Iced water
1 tsp cake stabilizer

45ml Corn oil

1 or 2 tbsps Blueberry filling

60g Whipping cream (whipped)

~ Preheat oven at 180'C and greased pan (10x14")
~ Combine (A) together and beat until light and fluffy. Gently add in (B) in a slow stream. Divide into 2 parts
~ Add in (C) in one of the parts and spoon into a piping bag.
~ Pipe batter onto the tray shown below.
~ Bake at 180'C for 8-10 minutes, remove cake and cool completely.
~ Spread whipped cream from (D) on surface and roll up.
~ Keep roll chilled for at least 30 minutes before slicing.

Very soft texture, so there was difficulty rolling this roll. I always feel stress and tension when rolling up a swiss roll. I think I really need alot more practice to have a nice and beautiful roll..;p

Hope my daughter will enjoy this later...;p And hope you like this recipe too!!


Thursday, October 14, 2010

Pumpkin "Hee Pan" with Peanut Filling

Hey there, do you notice that time past really fast? Its another weekend already, and I've done nothing!! I've been relaxing and playing all sort of games on facebook lately..haha! Opps...what a bad example for my daughter, heh...;p
Well, I did bake anyway...a cake and a kueh..:) Nothing special on the cake, it was an old recipe of Orange Chiffon Cake, since it's my family favourite. But the kueh, it was special. Maybe it's not for you but it was special for me cause I've never eat this kind of kueh but seen this selling and almost quite famous in my hometown since I was a kid.

Okay, here is it.....Pumpkin Hee Pan with Peanut Filling. It was not the same as those selling outside which is pink in colour. I think those pink ones are without filling too. The kueh was chewy and soft, oh-so-yummy!

Have a was in natural golden yellow from the pumpkin...lovely!

Here's the recipe adapted from my latest collection, Traditional Kuih Muih - Step-by Step.
Starter dough:
80g Plain flour
75ml water
1 tsp instant dry yeast
Dough ingredients:
120g pumpkin (pared off skin, steamed and mashed)
60g glutinous rice flour
30g plain flour
1/4 tsp baking powder
50g castor sugar
2 tbsps cooking oil
Alittle water to bind
150g toasted groundnuts (finely milled)
1 tbsp white sesame seeds (panfried)
60g castor sugar
1/8 tsp salt
Alittle water to bind
**Some banana leaves, cut ito small rounds and oiled.
~ Combine ingredients of starter dough well and proof for 2 hours.
~ Combine filling ingredients together and make into small balls of 20g each. Set aside. (Water is added until the nuts can be formed into a ball)
~ Combine starter dough with sugar and baking powder and mix well.
The starter dough after 2 hours and after mixing with the sugar and baking powder as pictures shown below.

~ Add in remaining ingredients and knead till dough is smooth. Glaze oil on surface and rest for 10 minutes. (as picture shown below)

~ Roll out dough into long strips and cut into small balls (about 30g each).
~ Slightly flatten and wrapped in the filling.

~ Flatten the kueh and place on the oiled banana leaves. Rest for another 20 minutes.

~ Steam over medium heat for 10 mintes and cool before serving.


Sunday, October 10, 2010

My Grandmama's Birthday

What a weekend!! We had a wonderful time celebrating my grandmother's birthday last Saturday, although not all the members of the family attented..;p Well, what I mean "we" were my grandmother's daughters and their children. Uncles?...They will have their turns celebrate with grandma soon...haha!
Okay, since I'm going to share with you all the foods taken from the restaurant, I don't want to make this post too long...;p

First of all...this was the cake made by my sister and me..:) Actually my sis did most of the job..;p Want the recipe, click here...:) Me will show you the steps here...

And then a small cake for the kids....without alcohol & coffee...but aaaaa...abit ugly..haha!

These were the foods we had for our dinner. A wonderful and yummilicious one and it only costs us RM450++. Cheap!!

1st....The "Four Season" appetizer.... with a combo of yam basket with chicken, crabs, squids & special fish balls.

These were the special fishballs I mentioned....

2nd, Charcoal Grilled Chicken in a pot................

3rd, Sharkfin soup....

4th, Steamed "Patin" fish...................

5th, Thai-style Buttermilk Prawns.................

6th, this was special....Stirfry Pumpkin and Lotus with Mixed Vege. And it was top with crispy cuttlefish.

7th, Red Wine Trotter..............
8th, XO Fried Rice with dried shrimps and Chili............

9th, fried mee....
Desserts..........Soft Mochi with Redbean fillings.....

A look at the inside.....delicious!!

Lastly...Glutinous Rice balls with black sesame fillings in Redbean soup.

Tempting? Yea...we will definetely go back to this restaurant soon, very soon...;D
It was located at my hometown and here's the address if you think you'll like to try too...:)
Silver Dragon Restaurant
PT 21383 Persiaran S2-D5,
City Centre Seremban,
Negeri Sembilan, Malaysia.
Tel: +60126741910

And before I end this post, here's another cake I did last week... ^-^


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