5c bread

Yield very soft bread. A must try if you are into bread making.

Starter dough ( can keep for at least 3 days. so long dough did not turn to greyish colour it can still be used)

300gm bread flour
300gm water
1g instant yeast
method
1) mix all the above till well cooperated and rest dough for 1hr at room temp covered. After an hr placed in the fridge for at least 16hrs and ready to use.

Sweet bread dough (yield abt 18-20pcs)
360gm bread flour
125 gm sugar ( I reduce to 90gm)
20g fresh yeast ( divide fresh yeast amt by 3 to get instant yeast required @ 6.5)
6gm salt
60gm water
75g egg
60g butter
25g honey
400gm starter dough
Mehtod
1) mixed all ingredient except butter to form a stretchable dough. add butter and continue to knead till stretchy and pass the window test
2)first proofing @ 40mins
3) cut dough to @60gm each, make round and rest for 20mins (possible covered)
4) make into desirable shape or wrap filling
5) rest for abt 30mins or double its size
6) egg wash and baked at 200c for 12mins

* additional steps i took is to 'feed' the yeast by dissolving yeast with some sugar in warm water (30c) for 5mins

Cheese chiffon 起司戚风蛋糕

Recipe from 一定要学会的经典烘焙 (吴娟宁 page 40)
Set A
90g fresh milk
60g butter
30g cream cheese
10g parmesans cheese
20g sugar
1/4 tsp salt
100g cake flour
80g egg yolks

Set B
175g egg whites
60g sugar
10g lemon juice

Method
1) bring cream cheese to room temp
2) double boil set (A) milk. butter, cream cheese, salt, parmesans cheese till well combine
3) add flour
4) add egg yolk to form a batter
5) Prepare Set (B), whisk white, sugar and lemon juice till stiff peak
6) take 1/3 of (5) and blend with(4)
7) pour (6) into the rest of the white and blend
8) pour batter into 8' baking pan and baked at 180c for 25-30 mins till golden brown
9) invert pan when baked and unmould after total cool.
10) best serve after fridge for at least 2 hrs
* I used 6 eggs (90g yolk, 195g whites)
* I reduce sugar by 10gm

Cartoon Bao: Doraemon, Kitty and Elmo

Are they cute? I bought the book because of the cute cartoon character found in it. Make an attempt and the children love it. Chocolate filling

Lotus filling

How to make the whisker =)

The remaining of the red dough used to make the nose has turn into Elmo =)

Recipe from Mr Lee Kian Seng (Chinese Buns 包好吃）

Set (A)

300gm Hong Kong Flour

5g instant yeast

5g baking powder

70g sugar * I reduce to 55g

3g shortening

120ml water

some blue & red colouring

black sesame

Filling

400g chocolate cream *or any filling you would like to have

Method

1) mix Set (A) except colouring, knead till smooth.

2) prepare blue/white/red dough. * better to use a water base colour and knead into dough.

3) prepare a smaller white and a bigger blue dough. Flatten the dough with rolling pin. wrapped filling with the white facing out and sealed. roll smaller white for eye and red for nose. Then use a tweezers to make the whisker and stick sesame seeds

4) let rest for 30mins

5) steam over high heat for 5mins

Egg White Steam Rainbow Cake

I have plenty of egg whites left from my baking of lapis. I google for egg white recipe and this rainbow cake from bisousatoi caught my attention immediately. Ms Rima who is the owner of the said site has many recipes which I can't help but keep browsing through it. You can see how fluffy her rainbow cake is by checking out at the link.

Er...but mine turn out to be kueh...wonder if it could be due to the following reasons

1) water dripped into the batter while steaming?Am using high flame for steaming?
2) I have omitted ovalette and egg whites batter got deflated?
3) I have reduce the sugar by 50gm. sugar not enough? ( But 275gm of sugar is still too sweet to my liking)
4) Can see a bum at the Mocca layer??? Trapped air bubble?
5) Recipe call for 8' sq tin but I used 8' round tin. too small?

Hee...will need expert to troubleshoot for me =)

Overall the cake still taste good if not for the dense texture. I find it taste like 九层糕 .
Close up view of the cake texture. Mocca layer still taste fluffy. The worst layer is the strawberry

Recipe from Bisousatoi

Ingrident:
500ml egg white
325g caster sugar
1tbsp of ovalette
1/2 tsp of salt
100ml evaporated milk
50g melted butter or oil
1tsp of baking powder
200g flour
50g corn flour
25g milk powder
1tsp vanilla essence
1tsp strawberry paste
1tsp lemon paste
1tsp mocca paste
1stp pandan paste
Method:
1. Whisk egg white, sugar, salt , ovalette till light and fluffy (abt 10 mins)
2. Sift flour, corn flour, milk powder, baking powder and put it aside
3. Mix melted butter and evaporated milk and put it aside
4. Add in vanilla essence
5. Add in siged flour a litte at a time
6. Divide batter into 4 parts ( 320g each) and add each paste to each part
7. Prepare steamer ., greased a 8x8inch square tin
8. Steam 7 mins for each layer, come to the last layer, steamed for 15mins , let it cool, unmould and slice.

Fresh Fruits Tart

I like the crust for these fresh fruit tarts. Yummy! Will defintely bake it again but I will need to make the crust thinner. * Ashly insist to be my model =)

Pastry
170g bread flour
170g plain flour
227g butter
76 icing sugar (sieve)
1/2 egg

1) Bring butter to room temperature.
2) Cream butter and icing sugar at high speed till white and smooth
3) add egg and cream till smooth
4) Sieve bread flour and plain flour into mixture and mix till smooth
5) wrap mixture with food cling and refrigerate till chill and not sticky.
6) baked at 180c for abt 15 mins or tart turn golden brown

Custard Cream
250g cold milk
100g instant custard
150g fresh cream

1) Whisk cold milk and instant custard at max speed till thicken
2) whipped cream
3) add instant custard with cream

Some fruits/peaches.

Finishing
100g Apricot gel with 80ml water. Brush on fruits

Green Tea Butter Cake

This butter cake was baked quite some time back. Not very strong green tea taste but its easy. Recipe from Kevin Chai

Ingredients

270g butter

250g sugar (I reduced to 200g)

1/4t salt

4 eggs

240g plain flour

10g green tea powder

1 tsp baking powder

Method

1) cream butter, sugar and salt till fluffy

2) add one agg at a time

3) fold in the flour

4) baked in a 8 inch lined square tin @ 180c for 40-45mins

Homemade Vanilla Extract

I follow The Little Teochew and The Waitakere Redneck's kitchen in making this homemade vanilla extract. I made this on 10 December 2010 so it will take at least another month i.e Feb 2011 before it can be use. Rather easy to follow with the clear instruction. Remember to give this a try. Nothing beats homemade stuff. To learn more about this do visit thier blogs.

What you will need.

2 vanilla bean ( I cut them into half)

250ml vodka

a empty glass bottle

1) cut the bean and placed them in the glass bottle

2) pour the vodka and it should cover the bean

3) Leave in a cool dark place and shake it once a while. The vodka will turn into darker shade of colour. Leave for at least 2 months before use.

New Books

Thanks to my dearest brother =) from Korea mochi bread flour to dozen of Taiwan books! All the way lug back to Singapore! 辛苦你了！老妈子好心疼 that you have to lug the heavy books around with you and instructed me not to give you further books order!!!

I have searched high and low for this mochi bread flour in SG but with no luck.....till brother brought it back...Then one fine day when I was at Vivo, I saw a korea shop outside Giant supermarket cant remember whats the shop name but I think it is 'Shine'....I saw a similar box on the shelves selling at $8.90....grrh.....ok ok back to the prepration of the bread.... Just add 1 egg and 70ml of water/milk into the premix, make into dough, brush with water and baked at 180c for abt 20-30 mins depending on the size of the dough. This taste nice when its serve hot. Its Chewy!!!!

And these are the books my brother brought back ~~~~~many .....so its heavy!! haha....Thanks Bro!

Calamari

Hubby went Indonesia for short fishing trip. Knowing rascals love calamari, he bought 3 packets of squid back. I cut them into rings and whipped up the dish. At the end of the day...吃到怕.... haha....

Recipe

850gm squid

1 1/2 tsp salt

1 egg

1 tsp black pepper

1 tsp parsely

1 tsp hua tiao jiu

Flour coat

125gm plain flour

30gm rice flour

Method

1) Wash squid and drain away water

2) Season with all the above seasoning for 30mins

3) Mixed the flour coat in a plastic bag

4) Place some of (2) into (3) and shaked

5) Tapped the excess flour and deep fry for 8-10mins or till golden brown

6) serve with mayo

Deep fried for 8-10mins. Serve with mayo =)

如意蛋卷

Recipe adapted from 名师名厨爱吃蛋

2 eggs ( add 1/2 tsp salt, [1Tbs corn flour + 1Tbs water])

160gm squid paste

1 pc seaweed

Method

1) heat work and pan fry the egg

2) dish up the egg and lay a pcs of seaweed follow by squid paste

3) Roll by the side

4) steam for 6 mins

5) cut & serve

Children's Day 2010

Baked this batch of fondant cookies for Ashly to bring to school. Hope the children like it =) Cookies recipes from BakingMum. I reduce the sugar to 160gm since I have fondant to go with the cookies and baked at 160c for 24mins

I like this 'Ripple' ice cream most =)

Many flavors~~~Yam, mango, ripple

Remaining dough baked into plain cookies

Recipes for spritz cookies

250gm butter

200g sugar (I reduce to 160c)

2 eggs

650g plain flour + 3/4 tsp baking powder

1/4 tsp salt

Method

1) cream butter and sugar till creamy

2) add one egg at a time

3) add flour

4) cool dough in fridge for abt 30mins

5) Roll and use cookie cutter to cut

6) Baked in pre heat oven 190c for 15mins or golden brown (depending on the thickness of the cookies)

Custard Charcoal Pingpi Mooncakes 奶皇黑炭冰皮月饼

I love the colour contrast. This have to serve chill else I find it bit soggy. Will add corn to the custard filling. Using the mould I have the ratio is Skin:Filling 25gm:25gm. The mini one have corn added to the filling and are only 20gm each so its 10gm:10gm. Just pop one in the mouth and you are done. =) Best serve chill.

Recipe adapted from Y3K cookbook 冰皮月饼

Skin

Set(A)

80g cooked glutinous flour

30g cooked corn flour (I used cooked plain flour)

40g icing sugar (I used 35g)

Set(B)

30g shortening, 30g liquid glucose (I used corn syrup)

Set(C)

1/2 t charcoal powder

125-150ml water (I used ice water)

Custard filling

Set (D) (mixed together and strained the liquid)

40g custard powder (Sieved)

10g milk powder (Sieced) (No milk powder I replace with creamer)

125g fresh milk, 50g water ( I used UHT milk)

Set (E)

40g sugar ( I used 35g)

Set(F)

20g butter, 1/4 t vanilla essence

Method

1) Skin: combine (A) & (B) together. Add (C) and knead into smooth dough

2) cover dough and rest in fridge for an hr or overnight

3) Custard filling: Combine (D) & add (E) into a pot. Cook over low heat, stirring at all time till thickened.

4) turn off heat add (F). Mix well. Set aside to cool

5) Start to mould.

Note from book: This recipe is for mould that can hold 50gms. Always work on the ration of 60% skin weight and 40% filling weight. Do not overwork on the skin else it will toughen. ( My ratio is slightly different 50%)

Rosti

My first attempt of Rosti. Thanks to Peng's Kitchen for this easy recipe. The kids love it.

Ingredient
3 Russet Potatoes
1 large onion, finely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp butter
olive oil

Method
-Cook potatoes in boiling for 10mins. Cool down. Remove skin and coarsely grate the potatoes.
-Heat olive oil in pan, pan fry onion till soft. Cool slightly.
-Combine onions with grated potatoes. Season with salt & pepper.
-Melt butter in a pan. Spread potatoes mixture evenly over the pan. Pan fry for 6mins until golden brown.
-Cover the frying pan with a plate larger than the circumference of the pan, flip the patty over the plate.
- Slide the patty into the frying again and fry till golden brown on the other side. Serve with mayonnaise, mustard or ketchup.

Mooncakes

I bought this book 专业面包甜品制作 from a bookshop at 百胜楼 quite sometime back. Therein a snowskin mooncake recipe which I thought was quite unique. Strawberry/Blueberry Cheese snowskin mooncake. Lots of preparation work but am curious how the taste will be like with cream cheese added.

Am a lazy person so thinking that I can just do some short cut to everything. I replaced the fruits to mango since I have 5 sitting in my fridge. I prepared the jelly according to the recipe but it did not turn out as it is. It did not curd like jelly as a result I can't even wrap it. As for the outer filling, the recipe used green bean paste + cream cheese which I think is a hassel to prepare the former. Hence I used store bought lotus paste. I used my KA to cream the 2. Not sure if I have over done with the creaming it become oily and soft like tofu.

Nontheless I go ahead with the wrapping. Along the way I added this (oreo) and that (Raisins soaked in rum)...as a result the taste become complicated =P But Alden has show support to me. He say its nice haha...=) Thanks to my dear son.

I will show the original recipe here. My dear blogger friend, if you try out the recipe pls let me know how it taste like.

Recipe

Snowskin

70g cooked plain flour

100g cooked glutinous rice flour

30g shortening

170g strawberry juice/milk ( I used 185g mango pureen with mango juice)

100g icing sugar ( I used 80g)

cooked glutinous rice flour for dusting and coating

~ mix in a bowl, knead to smooth, wrap in food cling. Refrigerate for 15mins

Jelly

120g Strawberry jelly/blueberry juice ( I used mango pureen)

12g sugar

7g corn flour

14g water

~boil juice and sugar in pot. Add corn flour water and stir till boiling. Pour in flat basin and refrigerate to coagulate. Upon coagulation, cut into cube

Green Bean Paste

200g Crosscut green bean

40g oil

80g sugar

12g corn flour

20g water

~ cook green bean itll soft, press into sieve to make it to smooth bean paste

~ stir fry bean paste with oil in low heat till thick. Add sugar to fry again

~cooked until it is firm and corn flour water and stir fry. set aside to cool

Cheese filling

250g cream cheese

350g green bean paste from above

50g icing sugar

100g dried strawberry/dried blueberry

~soften cream cheese in room temperature. Add bean paste and icing sugar, stir till smooth

~ add dried berries and mix well. Refrigerate to chill and divide equally

Assemble

According to your mould. Wrap jelly with cheese filling follow by snowskin. Coat with cooked glutinous rice flour and press into mould.

Cookies

Got a tin of Crisco to finish off and decided to try the cookies recipe from Carol's book (Pg 24). Pretty simple and I have added walnuts (30gm) and reduce the amount of sugar (50gm) and chocolate chips (60gm) required. Baked a batch for Ashly's Teacher ~~ Ms Zhang who will be leaving PCF to another school. Wish her all the best! And another batch for Ken & Vel. Thanks to Ken who has been sending me to and back from work during this period. =)

Most likely I will bake this again for this coming Teacher's Day Celebration cos its just so simple and also save me lots of time haha....=)

Recipes (make 12 pcs Temp: 160c for 15mins)

170g cake flour

80g unsalted butter

30g sugar

30g Molasses sugar

1 egg

1/2 T Rum

1/8 t salt

100gm choco chips ( I used only 60gm)

Method

1) Cream butter and sugar & salt till creamy

2) Add egg and rum gradually

3) Add sieved flour by 2 batches. Mix the flour and form a dough

4) Add choco chips (nuts)

5) Make a dough @35gm each and press lightly to @ 0.5cm in thickness

6) Baked and cool before keeping.

Cheese and Lemon Chiffon Cake

To finish off the Meiji cheese I attempt on the Cheese & Lemon Chiffon Cake from the Chiffon book I just bought. Though the reciepe call for cream cheese I simply replaced with the same amount of Meiji Melting Cheese. I baked the 20cm version recipes which called for 5 egg yolks (large) and 8 egg whites (large). However, I find the batter is kind of too much for the tin. As a result the top portion of the cake is slightly dense and not airy (too heavy? ) I also need to extend the baking time by about 12mins and covered the top of the cake to prevent it from getting burnt further...

Question....how do you measure your chiffon tin? From the top or base. For my case I measure the top which is 20cm. The egg size I used is 65gm. Or is the egg size that is cosider too big? Hee....maybe my dear blogger guest can help me solve the problem. =) Pls share with me. Much Thanks!

Recipes (180c for 40 mins 20 cm tin)

160g cream cheese

130gm sugar

5 eggs yolk (large)

25g oil

25g lemon juice

70g milk

2/3 t lemon rid

130g cake flour

2/3 t baking powder

8 egg whites

Methods

1) Cream the cheese with 1/3 of the amount of sugar

2) Add one yolk at a time, follow by oil, lemon juice, milk, lemon rid.

3) fold in flour (sieve with baking powder) and the batter should be smooth

4) whisk egg white, add sugar and whisked till stiff peak

5) removed 1/3 of white into (3) and fold to form a smooth batter

6) pour (5) into remaining whisked whites and fold. Ensure whites is well cooperated into the batter and DO NOT over fold and inflate the whites

7) Pour (6) into baking tin at a height and bake

8) invert cake and unmould only when the cake is cool