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.

Ingredients:
(A)
120g bread flour
85g boiling water

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

(C)
120g cold milk
100g whipping cream
1 egg

(D)
40g butter

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

Method:
~ 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..:)
Cheers!!

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:
(A)
60g water chestnut powder
50g rice flour
50g black sesame powder
300ml water

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

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

(B)
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!!

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..:)