Apple Cake / Muffin 苹果小蛋糕

Its July, and its already half a year pass for 2011. I can't wait for the year ends holiday which we had planned for almost a year but in another hand, I'm worry of getting old..hehe! My wrinkles are so obvious and my health is not getting any better..:( Wish I can leave a long life at least to see my daughter weds...haha! I'm talking like an old lady now...okay okay, lets go into my post today.

I've made this cute little bear cake for my daughter yesterday. Its an apple cake which was adapted from the book "The Lifestyle Cuisine Magazine And Cookbooks, issue 68". The original recipe was to steam the cake but I baked it instead..;p

The ingredients are healthy and the steps are easy too. Let's have a look....

Ingredients:
(A)
2 eggs
60g sugar (original called for 70g)
1 tsp ovelette / emulsifier

(B)
130g cake flour / plain flour
1/2 tsp baking powder

(C)
150g red apples (original called for 100g) ~ Peeled, discard core and blend with a pinch of salt till smooth paste
70ml corn oil


Method:
~ Mix the corn oil with the apple paste and keep aside.
~ Whisk egg, sugar and ovelette become soft forms, then gradually add in ingredients (B), mix until well combined.
~ Add in apple paste mixture and mix well.
~ Spoon batter into greased heatproof cups or any muffin cups or pans as you desire but the depth must not be more than 2" deep.
~ Bake at 180'C for 15 minutes.


The texture was soft and fuffy even up till the next day. It has a simple taste of apples and eggs, and I think its the most healthier snack for the little ones. My daughter grabbed 2 yesterday after her dinner and 2 for her breakfast this morning, she told me she just love the bears...haha! She didn't mention about my cake..;p


Hope you'll like it too..:)

Cheers!!

Hakka Stuffed Beancurd （Hakka Yong Tau Fu）

Yesterday my hubby just came back from his 1 week business trip and insisted he wants dinner at home and requested something soupy. Well, I've thought of few dishes and at the end I came up with my mum's recipe...hakka yong tau fu. This is our favorite since I was a little girl. Actually this recipe was adapted from my grandmother and my grandfather was actually selling this when he was young. Anyway, according to my mother, the recipe has been modified to suit our taste. And for so many years, this was my first attempt for it. The taste was good and the fillings were nice but its not as delicious as my mum's..;p


It took me half a day preparing the soup and stuffed the fillings into the beancurds and others but it really worth it. At least they finished all of it and even drank all the soup..:) And the most satisfying words from my daughter..."Yummy, I like this mummy"!!
Ingredients for the fillings:
200g Mackerel ( I used spanish mackerel) ~ Scraped out the flesh, make into small balls and soaked i salt water
50g minced pork (with fats)
2 tsps salted fish (panfry & mashed)
dash of pepper and salt to taste


~ Drain the fish paste and mix into minced pork. Mix in pepper and salt to taste. Set aside.


Ingredients for the soup:
The above Mackerel bone
50g yellow beans
5-6 cups water
1 tbsp fish sauce

~ Toast the yellow beans until slightly brown and washed clean.
~ Pan fry the fish bone and beans with a little oil until fragnant.
~ Pour in water and bring to boil. At low heat simmer for 30 mins.


Stuffed the fillings in all the prepared taufu, brinjals, bitter gourd, red chili, lady fingers...etc.
You can even make the fillings into small balls like fish balls. Then pan fry with some oil before putting them into the pot of soup. Note that for the white tau fu, just pan fry where the fillings were been stuffed.
Then about the brinjals, splash some light soy sauce in the pan when its almost done. Dish up and its ready to serve.
This dish is nice to serve with white steamed rice or noodles. Of course its good enough to go by its own...:)
We had a wonderful dinner last night and we were too full to have any desserts..hehe! Guess my daughter was the most happiest one, besides her favorite meal she had a big surprise gift from her daddy's trip! Me ah...a few packs of pepper...:(

Have a nice weekend...!!

Black Sesame rolled buns with Peanut Butter

There's no fun staying home alone, especially when you feel like having some tea and some freshly bakes buns. No fun eating alone either..:( And so there is no doubt that i'll post immediately with my buns and have a nice tea breaks in front of my lap top..hehe!
So, my bakes today is the freshly baked "Black sesame Rolled buns with Peanut Butter". Love it! Have a look below...don't they looked lovely...;p


Here's the recipe I figured out by rolling it and spreading some peanut butter in it..:)

Ingredients:
125g Bread flour
13g fine sugar
1/8 tsp salt
2g instant yeast
5g milk powder
80g water
5g unsalted butter
10g black sesame powder


Method:
~ Mix flour, sugar, salt, yeast, milk powder and water until a dough form.
~ Mix in butter and knead until an elastic dough form, then add in black sesame powder and mix well.
~ Rest dough for 60-80 mins and divide dough into 8 small balls.
~ Roll out and spread a layer of peanut butter and roll up like a swiss roll.
~ Rest the buns for another 30 mins and bake at 180'C for 15-18 minutes.


**Feel free to double the portion here, for its only 8 mini buns I've made from the above ingredients.

Spread, spread, spread....Opps! I think I've over spreading for the peanut butter oozed out from the buns while baking..lol!

I just love the texture of the buns after the 2nd time resting...soft soft! I can't stop touching it before baking...haha! Its really soft after baking too, as you can have alook below........

Well, this is a fast and easy recipe I can find and the texture is guaranteed soft..:) Hope you'll try it!

Cheers!