BBQ Meat Puff Pastry 叉烧酥

After a great holiday last 2 weeks, I've gained some weight but that doesn't stop me from baking anyway..;p During the holidays, I've got some new recipe books and today's post is from one of them. A nice book but somehow I find that the recipes inside does not really give us the correct way or measurements. So I've done some changes and make sure it turns out right.

Let me tell you my story about making this puffs. I've prepared my own version of bbq meat the night before and was nicely kept in my fridge. The very next morning, I woke at 730am to start making the pastry. I was so excited and put so much hope that I can bring all these puffs back to my hometown for my grandma and others. But something was not right when I started to knead the water dough of the pastry. I followed exactly from the book and the I can't knead the said ingredients into a dough. I was so upset and frustrated then I started to panic because I've promise to bring back some nice puffs for our tea that day. Then I try my best to make some changes out from the book.

I was nervous when the puffs was still in my overn and keep praying for good results..haha!
Well, from the pictures above I can say those puffs taste good and crispy. And so I've done another new version of the ingredients again..hehe!

Here's the recipe.......

Fillings:
300g Bbq chicken meat or BBq pork (finely chopped) ~ Recipe here.

Pastry:
(Water dough)
300g Plain flour
60g Margarine
3 tbsps fine sugar
2 eggs
5-6 tbsps water ( may need more if the dough still dry)

(Oil dough)

150g plain flour
100g Margarine

Method:
~ Mix all water dough ingredients and oil dough ingredeints separately until a smooth dough form. Rest dough for 10 minutes.
~ Divide water dough into 20g each and 15g each for oil dough.
~ Wrap oil dough into water dough and roll into reactangle shapes. Fold into 3 layers and roll out again. (repeat 2 times).
~ Roll out dough (still rectangle shape) and place some fillings on one side of the pastry and fold the other end over the fillings. Seal tight all edges and seal both side edges with a fork.
~ Brush beaten eggs over surface and bake at 180-190'C for 20 minutes until golden brown.

Try these out and let me know if you have a better recipe for these puffs. Thanks in advance..:)

Happy baking!!

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.

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

Method:
~ 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!!

Steamed White Cake （白糖糕）

Yeah...I did it!! This is my mother and grandmother's favourite. My grandmother always buy this keuh for her supper when she go 'pasar malam' (night market). My mother told me she had a recipe of this kueh long time ago but she never succeed. But after she told me all those ingredients that needed inthat particular recipe, I decided not to try. Way too many ingredients to prepare.
But after I saw this keuh so nicely done by Kitchen Snippets, I decided to give it a try. And I did it! Not perfect but successful..:) Thank you so much for the recipe Gertrude..;)



Here's a look of the steamed kueh right from the steamer.


Oh I like the yeasty smell and the unique springy texture of this kueh.



Hmm...I just love it love it love it...;p Even my girl said its nice and took 2 slices right away..:)
If any of you are interested with this kueh, get the recipe from Kitchen Snippets and give it a try..:)

Happy Baking!!

Nyonya Spiral Curry Puff

Hey my dearest reader, as i promised you before that there will be m0re nyonya recipes be posted...;) Of course i'll keep my promise, but sorry for the delay..;p
Now here's one of the recipe from my favourite Nyonya collection, "Curry Puffs".
I enjy most of the curry puffs selling outside, and i always hope to make those myself one day.
Yeah, this was the first time making curry puffs..;p Not bad ha! I'll give myself a thumbs up for this...;=p

There is not much trouble to prepare this puffs but the washing part was..."sigh"..:( By then i'll wish i have a helper..haha! Ok ok, here goes the recipe and method......

Ingredients Pastry:

210g Plain flour

1 Egg

60ml Cold Water

(B)

110g Plain flour

90g Melted margarine

1/4tsp Salt

Ingredients Filling:

(A)

150g Onions (chopped)

80g Shallots (chopped)

1/2 tbsp, each..Curry leaves (shredded) and lime leaves (shredded)

3 tbsps Meat curry powder, mix with 1 tbsp of water into a paste

1 tbsp Chilli paste (optional)

(B)

150g Diced Chicken breast

200g Cooked potatoes (small cubes)

1 tsp Salt

1 tbsp, each..Sugar, cornflour

Method:
~ Making the filling: Fragnant ingredients (A) with some oil, then add in ingredients (B) and stir fry till chicken has cooked. Leve aside to cool.
~ Mix pastry ingredients (A) well and knead into a dough.
~ Mix pastry ingredients (B) well to form the second dough.
~ Wrap dough (B) inside dough (A), as shown in picture below.
~ Flatten and roll out the dough and roll up like a swiss roll, as in picture no.2
~ Turn the rolled dough 90 degrees, and roll out again.
~ Roll up swiss-roll style again, cover the dough and rest for 20 minutes.
~ Divide dough into small portions then flatten it lightly, roll out the dough. After flatten, a spiral will appeared as shown in picture no. 3
~ Wrap up the filling and seal the edge by pinching the edge like picture no. 4
~ Heat up oil and deep-fry to golden brown.

Do remember to place the cooked puffs on a absorbent oil paper to drain away the extra oil.

Its really yummy, and i can easily took 2 right after frying. haha! Opps...got to drink lots of water after eating all these oily frying food, ha!

Somehow, after trying, i find my fillings are not spicy enough. So if you like, do add more chilli paste to spice up. Try it out and let me know how is it..;)