纳豆炒饭

Not everyone can accept 纳豆. I only start to love it after my trip in Japan June 12. Hence after our returned we went to buy some from Mediya. It goes well with mustard sauce.. yummy! So when I came across this recipe I decided to give it a try hoping that my children will like it...but they are not. So now still only papa and mama can accept 纳豆in the family :)

Japanese Char Siew

Recently I bought this book titled 「日本人妻边惠玉教你做家庭幸福料理」the recipe is quite easy to follow through. So far I have cooked 3-4 dishes using this book. The Char Siew is so easy to prepare and it goes well with Ramen. Recipe adapted from the book page 66-67 with some modification

Ingredient
350g pork (I used the part with slight fat, I used 650g)
1/2 stalk Spring onion (use only the rear)
1 slice ginger
Some oil for pan frying

Sauce
100cc soya sauce
100cc sake
200cc water
6-7Tbs sugar (I used 2-3Tbs)

Method
1) tie the meat with food string (i bought mine from Daiso) this is to hold the shape of the meat
2) pan fried with some oil till golden brown
3) using my smallest pot (green happycall pot) placed the spring onion, ginger, sauce and meat and bring to boil. Simmer in the sauce for 1hr in low flame.
4) remove the string and slice the amount required. Soaked the balance of meat in the sauce.

I served the Char Siew with bowl of Ramen. My children love it!

Ashly Korilakuma birthday cake

I wanted to make Rilakuma as the colour is easier to achieve but Ashly prefer Korilakuma. It's her cake so she have the says. But wait...Korilakuma is between the shade of beige and yellow so how? I decided to use Wilton beige colour but I have added too much as a result it turn out pinky! Now just hope the cake taste ok...anyway this is a black forest cake. Happy birthday to my 宝贝！

How to make croissant look alike bun

I like to play with my bread dough and shape them into variety of buns. Just to share how I shape this croissant look alike bun.

1) mould the dough into tear drop shape.( try to lengthen the dough)
2) flatten the dough
3) roll from the broad side to the sharp point
4) sealed the end by pressing the dough together

More bread....

Ok have stop blogging for so so long....still bake but definitely not as frequent as before...these are some of the bread I baked...again am using the 5c bread dough

Falling in love with bread making

Not only I am falling in love with bread making but I am also in love with the 5C dough. The assortment buns are baked using the 5c dough while the cinnamon buns are using a direct dough recipe from Carol's bread book.

Birthday cake for him

A birthday cake I have baked for my hubby. Wishing him good health and stay happy! This is a Charcoal cream cheese roll cake. Verdict from my children except my elder boy is good. My elder boy just refuse to take the cake after hearing the name Charcoal..... =) And this is the cross section of the cake. My first attempt of a roll cake

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

Variety of bakes (3)

How about some bread..sausgae buns, otah buns and chicken floss bun

Variety of Bakes (2)

Baked for SY birthday

For my brother birthday
Turn some into cuppies and small cake

Variety of bakes (1)

Ok...publishing my long list of bakes.....

A spongebob cake for my girl classmate Ian on his birthday

Marble butter cake

A sponge cake for mango mousse cake

One Lovely Blog Award

Thanks to BakerTan from Baking Library and Annann from 人生加油站 for dedicating the award to me. 谢谢你们！

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

Bento #11 and Doggie Bone bun

I was attraced by the look of the doggie bone bun when I came across Carol's blog. But mine turn out of shape...but I have fun making it =) The next morning I pack this for my girl for her to bring to school.

Honey Bun

I saw this piggy burger from a bento book I bought recently and decided to embark on it. So in order to make that set of bento I need to have small bun. As usual, I started to surf many food blogs and decided to bake this since I have all the ingredients in the fridge. Recipe from 星厨房 Honey Bun.

300g bread flour

30g egg

45g honey

3g salt

5g instant yeast

165g milk

30g butter

method

1) mixed all ingredient except butter

2) make into a stretchable dough and placed in butter

3) pass the window test and allow 60mins for 1st proofing or double its size

4) press the dough to allow air to be released and cut into required size and rest for 10mins

5) Wrap filling into dough ( I omit this step since I making plain bun)

6) 2nd proofing for 40mins

7) egg wash the bun

8) baked at 150c for 20mins