Tuesday, November 30, 2010

Japanese Cream Buns

After few days of steaming recipes I finally came back with baking..;p Alot to bake from my "waiting list" but I'll like some simple bread or buns first. There are lost to bake for this coming weekend and lots of plans for the coming weeks until X'mas! Wow....I'm so excited and can't wait for the days to come..:D
Alright now, for today's post....Japanese Cream Bread. I'm not sure why this buns has such title but its definitely a good one.

120g bread flour
85g boiling water

380g bread flour
70g sugar
1/4tsp salt
8g instant yeast

120g cold milk
100g whipping cream
1 egg

40g butter

**Some cheddar cheese and dried basil leaves for topping.

~ Mix (A) well-blended to form a dough. Cover and set aside to cool. Keep into refridgerator for 12 hours. (It can be more than 12 hrs but not less)
~ Mix (B) until well blended. Add in (C) and knead to form rough dough. Add in (A) and knead mix.
~ Add in (D) and knead to form an elasic dough.
~ Let proof for 1 hour, divide the dough into small portions. (about 80g each) and mould it round. Let rise for another 10 minutes.
~ Roll it into a long oval shape then brush top with some beaten egg and sprinkle some cheddar cheese and dried basil leaves. Then let proof double in size.
~ Bake at 190'C for 10-15 minutes.

Its super soft and has a creamy taste. YUMMY!!
Just imagined I have 10 buns 2 hours ago, but now I left only 4!!! So this shows that I've succeed for another bread recipe...haha!

Hope you'll like this recipe too..:)

Thursday, November 25, 2010

Black Sesame Coconut Milk Kueh

After a week of my daughter's Pri-1 orientation, I think I'm more relax now knowing that she's getting use of the school enviroment and also the teachers there. I can say the teachers there are all very caring and firm enough..;) So the following week will be no problem at all.
Being stressful and busy this week, I thought a steaming recipe is more suitable for us. And also alot of fluid at this weather. Before I repeat my "old" recipes like paus or cakes, I've steamed a "new" kueh recipe instead. Well, the next will be paus..haha!..^^
Okay, this kueh has a very bouncy-soft texture, quite similar to the "Nyonya Layered Kueh" I've done long time ago. Have a look then you'll know what I mean.

Black Sesame Coconut Milk Kueh

The recipe:

Ingredients for black sesame layer:
60g water chestnut powder
50g rice flour
50g black sesame powder
300ml water

120g caster sugar
150ml water
some pandan leaves (knotted)

Ingredients for coconut milk layer:
60g water chestnut powder
50g rice flour
50g tapioca flour
250ml coconut milk

120g caster sugar
200ml water
some pandan leaves (knotted)

Method for black sesame layer:
~ Combine ingredient (A) together, set aside.
~ Bring ingredient (B) to boil. Discard pandan leaves and pour into (A) mixture. Mix well, divide into 3 parts, set aside.

Method for coconut milk layer:
~ Combine ingredient (A) together, set aside.
~ Bring ingredient (B) to boil. Discard pandan leaves and pour into (A) mixture. Mix well, divide into 3 parts, set aside.

Steaming method:
~ Lined a 7" square mould with plastic sheet. Pour in 1st part of black sesame mixture. Steam for 4 minutes. Then pour in the 1st part of coconut milk mixture, steam for 4 minutes. Alternate the layers till ingredients are used up.

~ Steam the final layer for 25 minutes. Cool kueh completely before slicing with a plastic knife.

The black sesame mixture & coconut milk mixture above

"It is indeed a very delicious kueh"...commented buy family and friends who tried them. So this is definitely a keeper for me..:)

Have a Nice Weekend!!

Wednesday, November 24, 2010

A Cake for a dear Friend (Triple Chocolate Cream Cake)

Last weekend we had a wonderful time and dinner out with my dear friend, BB who came visit. This was the 2nd time I see her this year since last September, but we miss her so much and seems like we have not enough time to chat..haha! Actually we've been chatting for hours that day..;p

This is the chance for me to bake for her now...to celebrate her belated birthday..:) I was so excited that I've planned this for weeks..haha! I'm alittle stress while baking and decorating this cake cause I really want it to be a perfect one before I give this to her. But somehow I still find that my work alittle rough..;p

First I've moulded some roses with chocolate fondant and let dry for 2 days. Think this will be nice on a chocolate cake..:)

A cake with chcolate sponges with a layer of "dark chocolate cream", "milk chocolate cream" and lastly "white chocolate cream. Simple decorations with the roses and strawberries, which were all her favourites.

Oh the side..well since I know my work is going to be rough, I've made some chocolate swirls for the side decorations. And here's the cake, Triple Chocolate Cream Cake just for you....Happy Belated Birthday BB, my dear dear friend..:)

If you like the recipe....
*Prepare the chocolate sponge with any sponge recipe you have then slice into 3 layers.
Dark Chocolate Cream:
100g dark chocolate (melted)
1 tbsp cornoil
50g fresh cream (whipped)
1 tbsp chocolate emulco

Milk Chocolate:
50g dark chocolate, 100g white chocolate (melted)
1 tbsp cornoil
100g fresh cream (whipped)

White Chocolate:
100g white chocolate (melted)
1 tbsp cornoil
50g fresh cream (whipped)

~ To make chocolate cream, melt chocolate separately. Stir in oil and fold in whipping cream.
~ Spread dark chocolate cream on the first layer of sponge then sandwich the 2nd layer and top with milk chocolate cream. Sandwich the 3rd layer of sponge and top with white chocolate cream.
~ Coat the cake (side) with milk chocolate cream. Decorate sides with your desire patterns. ( I melted some dark chocolate then spread them using a spoon on a parchment paper and leave to set in the fridge)

Hope you like this cake my friend..:)

Monday, November 22, 2010

Chocolate Milk Buns

I know alot of you will never like Mondays after a relaxing weekends. Especially if you need to wake up early and stuck in the jam...me too!! But today (which is a Monday) is a very excited one and the most happiest one for me! That was because my daughter is going to her pre-1 orientation! And I actually acoompanied her from the early morning until her school dismissed..haha! Yup, I do feel tired but very happy..:) I think all the parents at the school this morning feels the same way as me..;p

Now about today's post...its a new buns recipe I've tried a couple of days ago. Not much time consuming and the result was surprisingly soft.

Chocolate Milk Buns! Anyway the fillings can be anything you like...fruit jams, red beans etc etc.
Here's the recipe....

30g condensed milk (already been reduced)
10g egg
80g cold water
1/4tsp salt
3g instant yeast
130g bread flour
20g plain flour
3g milk powder
15g butter

Shredded dark chocolate
Raisins (Optional)

~ Mix well all ingredients except butter into a dough then add in butter to knead into a elastic dough.
~ Leave to prove for 30 minutes at least.
~ Divide dough into 70g each (or maybe small if you prefer). Shape into balls and let to prove 5-10 minutes.
~ Flatten balls and wrapped in fillings as shown below.
~ Roll up then placed in a muffin pan.
~ Let prove until double sizes (around 15 minutes) then brush with egg wash.
~ Bake at 190'C for 12-15 minutes.

Wrapped in fillings......
Roll up like a tiny swissroll.......

The buns were really soft and everyone who tasted it said nice..:) I like this cause its really fast and we can have the hot buns in no time!

My daughter said they looked like little snails after baked..haha! Try out the recipe and let me know whether you like it or you love it...:D


Thursday, November 18, 2010

Last day of Kindie

Yesterday was my bad bad day. Very bad, that I lost the thing I adored so much..:( That makes me so angry and sad but I'm very fortunate that I have lots of friends to cheer me up. "Thank you" to all my wonderful friends for being so supporting and caring..:)
Well, there is one more thing that keep me looking forward..that's my daughter's last day of school in her kindie. I've promised her that I'll make something special for her friends for the final day party. Okay, I admit that they were not that special, for those were cupcakes again...haha! But with the figurines on top....they should love it..:)

Here they are.....(left) for boys and (right) for girls with their names on it...^^

A closer look on those little cuties...that took me few hours to complete all of them. The same chocolate cupcakes which I posted long time ago, but this time added dark rich melted chocolate. Guess all kids love chocolate..:)

My daughter has been telling me that she'll miss the school and can't believe that she's really leaving the school..;p And I hope she can cope with her pri1 next year.

Not to forget about the teachers in her school, They have done alot and were so caring for all these years. Here's a tiramisu for the teachers and hope they'll enjoy it..:)

A simple recipe from my sister which we did for my grandma's birthday last month. If you like, do view here for the recipe..:)

Happy Holiday!!!!

Monday, November 15, 2010

Bananas Fatt Goh 香蕉发糕

School holiday will be here soon, but this year will be a busy holiday for me instead. My daughter will be starting her orientation for Pri 1 next week, and that mean I have to wake up early in the morning at 630am to prepare her to school for 2 weeks!! Oh dear, that means I got have less sleep then..haha! After that we'll be having visitors for the following weeks until X'mas!...Yup, I'll be very very busy..;p Let's hope everything goes smoothly and have a nice year end holidays..:)

About today's post, a very traditional cake called "fatt goh" that most of the chinese will like to have during Chinese New Year or maybe on some celebrations. It means "Good Luck in fortune"...and always hope that these cakes will have a nice split on top of after steaming. Somehow, mine (splits) were not as nice as I hope for but they were soft and fluffy as I thought..:)

This cakes have a soft and slightly chewy texture with bananas flavour. Of course besides bananas, you can always replace with some other fruits or even taro (yam).
Here's the recipe...
Starter dough:
60g plain flour
1tsp instant yeast
50ml water
200g ripen bananas (mashed)
150g plain flour
1/2 tbsp baking powder
120g sugar (reduced)
125ml coconut milk
~ Combine all ingredients in starter dough, mix well into a rough dough. Leave to ferment for 2 hours.
~ After 2 hours, combine sugar, baking powder, mashed bananas, coconut milk into the starter dough. Mix well.
~ Add in flour and stir well.
~ Place paper cups into fatt goh moulds (I used a muffin tray), fill in batter till 3/4 full.
~ Steam over rapidly boiling water for 20 minutes.
Left over fatt goh can be panfried after dipping in a beaten egg mixture. Just slice them into thin slices and dip into the egg mixture and panfried until brown on both sides. You'll have a crispy fatt goh then..:)


Friday, November 12, 2010

Fruit Jam Puff

This coming weekends will be a very busy one for me....my daughter is going to have her graduation ceremony!!! I'm so excited and I just can't wait to see her wearing the robe..haha! Okay, I know I'm abit over excited for she's only 6...heehee! But seeing her wearing her robe makes me feel like she's a big girl now and I just can't wait to prepare her to the primary..;p
Alright, lets talk about today's post. "Puffs"! I like this version of puffs which filled with fruity jams instead of cream or custard. They had a very fuirty taste and a light texture.

The steps are easy to follow but alittle time consuming during the process.

200g bread flour
50g superfine cake flour
30g butter
1/4tsp salt
130g water
130g pastry margarine
*1 egg yolk (beaten)

~ Mix all ingredients together except pastry margaring and egg yolk into a dough.
~ Press till form a smooth dough. Rest for 10-15 minutes.
~ Roll pastry margarine into square shape on a plastic sheet. Flatten dough and place the pastry margarine on top of the flatten dough.
~ Wrap up then roll out into a big rectagle sheet. Fold in 4 folds and rest for 10-15 minutes.
~ Repeat this folding process for 3 times.
~ Roll dough into a thin sheet, use a cutter to cut out base and top (as shown below)
~ Brush egg yolkon the base and stick the top together.
~ Place on the tray with parchment paper and bake for 20-25 minutes or until golden brown at 180'C.
~ Cooled and fill with jams.

I like the blueberry jam fillings the most but may daughter prefer eating in another way...with chocolate!! Oh, about the jams...I used those blueberry and strawberry fillings from bakery stores. I think you can eat them with any fillings you desire, they may taste great too.

See the puffs with the layered pastry? They were so crunchy and light. Yummy!
Below was what my daughter prefer..with melted chocolate...she took 6 in a go!!

Have a great weekend!!

Tarts on Foodista

Wednesday, November 10, 2010

Peanut Chips Cookies & Chocolate Fudge Cake

Have been baking chiffons and sponges lately until my hubby and daughter said...."not again"!! Hahaha!! Alright then, something heavy for them..:) A peanut chips cookies and a chocolate cake. How it sounds then?....to me, its like..."Oooo so fattenning"!! But they enjoy them so much..:D

These peanut chips cookies was the most easiest cookies I ever make. Just mix everything, cut and bake! You can always replace the peanut chips with chocolate chips, raisins or even dried fruits. Here's the recipe.....

180g butter (cut into small pieces)
500g plain flour
3 tsps baking powder
170g sugar
180g peanut chips
3 eggs
25g milk
3tsps vanilla essence

~ Mix flour, baking powder and butter with finger tips until crumbs.
~ Add in sugar and mix well.
~ Add in eggs and vanilla essence and form into a dough. Do not knead.
~ Fold in peanut chips
~ Flatten the dough and cut into desire shapes.
~ Placed on a tray with parchment paper and bake at 170'C for 20-25 minutes.

And here's the chocolate fudge cake. I've baked them in a small rectangle muffin mould which made them easier to serve..;p Interesting for the recipe, please view here..:D

Very moist and rich with chocolate. For those chocolate lovers out there, this cake cannot be miss! Try it out and let me know..:)


Monday, November 8, 2010

Vanilla Coffee Layered Sponge

Ever since my daughter's exam was over we've been out almost everyday. Last weekend was a super nice one which we've been shopping for 2 days, having coffee at CoffeeBean Cafe and a relax picnic that my daughter wanted so much. How I which it never ends...haha!
But we already have plans for the coming year end holidays!! YEAH!! This coming holidays we'll have lots of visitors and trips...woohoo...I've been counting down for them..:D What about you?
Do you notice that almost all shopping complexs have started their X'mas decorations? Oh I love X'mas, just can't wait!
Well, today's bakes...a light and soft Coffee Sponge Cake. I love cakes, but worry about the fats and calories in it. Since I've been craving for it, why not a lighter one to satisfy myself..:)

Not to mention about coffee..that's something I must have everyday. So I just mix and match the sponge with my desire flavour, well its nice..heehee..;p Its soft and fluffy too!


Egg white batter:
6 egg whites
1/2 tsp cream of tartar
80g castor sugar

Coffee batter:
1 tbsp (good quality) instant coffee powder
30ml fresh milk
3 egg yolks
20g castor sugar
20ml cornoil
40g self raising flour

Vanilla batter:
1 tbsp vanilla powder (I used the Coffeebean's)
30ml fresh milk
3 egg yolks
15g castor sugar
20ml cornoil
40g self raising flour

Method for coffee batter:
~ Stir instant coffee powder with milk until melted.
~ Beat the egg yolks and sugar until well mix then add in coffee mixture, follow with oil and flour. Set aside.

Method for Vanilla batter:
~ Stir in vanilla powder with milk until melted.
~ Beat egg yolks with sugar then add in vanilla mixture and follow with oil and flour. Set aside.

Method for egg whites:
~ Beat egg whites and cream of tartar until mixture forms soft peaks.
~ Gradually add in sugar, beating at high speed until stiff peaks form.
~ Divide into 2 portions and fold into the coffee mixture and vanlla mixture respectively.

* Pour a layer of vanilla batter and coffee batter into ungreased pan by sequence. (Iused a tube pan)
* Bake in preheated oven at 170'C for 30 minutes.
* Remove from oven and cool completely before slicing.
Happy Baking!!

Wednesday, November 3, 2010

Peanut Pancake

Deepavali is around the corner, so what's your plan for the long weekend? I won't be going anywhere but just shop shop here and eat eat there around town..;p Since I'm not travelling, so maybe baking will be part of the plan too.
Alright about this post.....it was done few days ago. It was something similar to the "Ban Chien Kueh / Apam Balik" but it was more to a pancake we use to eat for breakfast. Get what I mean?...haha!
Well, have a look at it............

130g plain flour
50g rice flour
20g custard powder
1/2 tsp baking powder
2 eggs
80g castor sugar
350ml water

Some roasted groundnuts (coarsely milled)
Alittle castor sugar
Alittle salt
Some cream-style sweet corn (canned)
** measurement depends to individual

~ Mix well all flour ingredients, set aside
~ Beat eggs and castor sugar in a bowl and mix into the flour mixture.
~ Add water in a slow stream and mix until the mixture is free of lumps.
~ Cover the mixture and rest for 15 mins.
~ Heat a non-stick pan, grease alittle oil or butter. Ladle in some mixture and panfry at low heat until the top is set.
~ Sprinkle in groundnuts, sugar, salt and spoon in some sweet corn. Leave to fry well.
~ Roll up the pancake (like a swissroll) or just fold half portion over.

A nice pancake best for teatime or maybe supper. My girl love the nuts and sweet corn in it. Maybe you can replace it with some chocolate or maybe fruit jam...that will be nice too..:)

Once again, I'll like to wish all my Indian friends a very Happy Deepavali and a great great happy weekends!!

Monday, November 1, 2010

Strawberry Chiffon Cake

Seeing my friend and the other bloggers's Strawberry Chiffon made my hand itch. I wanted to try this recipe so much that I purposely drive out to the market near by to get a box of fresh strawberries..heehee! With all the other ingredients in hand, I started making immediately. Somehow, the cake was not as pink as the book one.
There are so many versions of this cake when I tried to google it, but since this will be my first time making I'll rather try the one in Chiffon cake is done by Kevin Chai.

Well the outlook of this cake was not as nice as those orange chiffons I made, but the texture was good. Soft and fluffy so it was!!

Ingredients for Egg yolk batter:
200g fresh strawberries
6 egg yolks
60ml cornoil
1 tbsp strawberry paste
120g plain flour
Ingredients for Egg white batter:
6 egg whites
1/2 tsp cream of tartar
100g caster sugar
~To make egg yolk batter, blend the strawberries until puree. Combine with egg yolks, oil, sugar and strawberry paste in a mixing bowl. Fold in flour until forms batter.
~ To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
~ Gently fold beaten egg white foam into egg yolk batter until blended.
~ Pour into ungreased 9" tube pan. Bake at preheated oven at 170'C for 35 minutes.
~ Remove from oven, invert cake until completely cooled.

There are lots of chiffons in my to-do-list. Will get them done soon..:) What about you?
At the mean time, I've took part at the "Aspiring Bakers #1 : Chiffon Cakes (Nov 2010) by Small Small Baker...;) I'm glad and excited to have the chance to join this monthly event..:)
Happy Baking!!


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