A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Monday, 22 July 2013

LITTLE MOONCAKE BISCUITS



These little biscuits look simple

They are soft and nice

Well loved by my 2 grandchildren

They can have a few at one go



Mooncake Biscuits

200g syrup
50g peanut oil
1/2 Table spoon alkali water
300g plain flour

Egg wash-1 egg yolk beaten with 1 tsp water

Method:
1) mix all 3 liquids together
2) pour liquid into flour, mix well and leave for 40min to 4 hours
3) press dough into moulds and knock out
4) arrange on parchment lined baking trays 
5) brush with egg wash
6) bake in preheated oven of 175'C for 10-15min



I thought my grand children like the figurines
but once I baked like these
they also finished them all!




These Mooncake biscuits are just out of the oven

It will take one or two days for them to mature 
and 
will look shiny and nice

Note:
If you are making for adults, you may like some variations as follows:
1) wrap dough with fillings: red bean or lotus paste before pressing into the mould
2) add roasted melon seeds or kuaci to the dough for crunch effect


MINI FLAKY MOONCAKE



Mooncake Festival 
is just around the corner

Many have already started baking Mooncakes

Hope you like these little sweetie


Mini Flaky Mooncake

Water Dough: 
200g plain flour
1/2 tsp vinegar
 50g shortening
 30g sugar
100g water (optional: replace some with pandan leaf juice for colour) 

Oil Dough:
180g pain flour
100g shortening

Filling:
500g red bean paste


Method:
1) mix all ingredients in water dough to form a dough
2) rest in fridge for 20min
3) mix all ingredients in oil dough and let rest until water dough is ready
4) divide red bean paste into 40 balls
5) divide water dough & oil dough each into 20 balls
6) wrap oil dough ball with water dough
7) when all 20 already wrapped, start to roll each ball lengthwise
8) then roll up into a swiss roll, leave aside and continue with the rest
9) you need to roll out and roll up each of them again a second time
10) cut each roll into 2 and flatten each piece
11) wrap the filling into the disc 
12) bake in preheated oven of 180'C for 25min

TRIPLE CHOCOLATE BROWNIE


This is one of my difficult project, 
finally completed to my satisfaction.  

I know it may not be your taste 
but I think this is already my best so far. 

If you should try my recipe, 
hope you will give me some feedback 
so that I can improve.......


Triple Chocolate Brownie



A.  120g butter
      225g chocolate 62%
      100g castor sugar

B.  100g brown sugar
      3 Large eggs
      1 tsp vanilla

C.  125g plain flour
        25g cocoa powder
        1/2 tsp double action baking powder
        1/2 tsp salt

D. 50g chocolate chips
     50g walnut, toasted & chopped


Method:
1) sift all dry ingredients in C, and add salt, mix well
2) double boil butter & chocolate to melt
3) stir in sugar, off heat when sugar starts to dissolve
4) beat eggs with brown sugar & stir in vanilla
5) add cooled chocolate mixture to egg in 3 parts
6) carefully fold in dry ingredients, chocolate chips & walnut
7) mix until just moistened.DO NOT OVERMIX
8) pour batter into lined brownie pan 
9) bake in preheated oven of 175'C for 35min
10) cool on wire rack for 15-20min before removing from pan


Monday, 15 July 2013

BUTTER CAKE



BUTTER CAKE

BUTTER CAKE is popular.  
Many people just love its buttery flavour.  
There are many ways of baking one, 
from one bowl method 
to the more complicated method 
of preparing the egg white and egg yolk separately, 
like this one
 that I am going to share with you.
Different method produces different texture. 
If you like a very dense butter cake, 
this is not for you. 


A) 100g self raising flour
       75g plain flour
       1/2 & 1/4 tsp double action baking powder

B) 175g chilled butter
       75g castor sugar
         5   AA eggs

C)     5   AA egg white
       1/4 tsp cream of tartar
       50g castor sugar

D)   70ml milk

Method

1) preheat oven to 160'C with a basin of water at the bottom shelf
2) line & butter an 8" pan and coat with flour
3) sift (A) the dry ingredients together - one time only
4) cream butter and sugar until fluffy, and add egg yolk one by one
5) switch off machine when the last egg yolk goes in
6) separately whisk egg white, add cream of tartar, continue beating
7) add sugar in 2 additions, whisk until stiff
8) in 3 batches, add egg white into egg yolk cream
9) carefully & slowly fold in flour
10) adjust consistency with milk
11) pour into the baking pan and bake for 45min
12) turn the cake onto a rack to cool after 10min from the oven

Notes:
Use quality butter for better taste

Sunday, 14 July 2013

PAIN DE MIE




Pullman Pan

This is my new toy-a pullman pan,
busy experimenting with it.

Like to share with you,
a nice, slightly sweet and soft loaf:



Honey Oats Pain De Mie

227g water
1 & 1/2 tsp salt
57g melted butter
85g rolled oats
360g all purpose flour
2 & 1/4 tsp instant yeast
64g honey

1) put all ingredients in a bread maker & let stand 15min to soften oats
2) bread dough cycle 1.5 hours
3) gently deflate dough & shape into a 9" log
4) place log in a lightly greased pain de mei pan
5) cover with plastic wrap & let rise until 1 inch from top (1 hour)
6) slide the pan lid to cover & bake in preheated oven 180'C for 30min
7) remove lid & bake another 5-10 min to brown the top
8) remove from oven & turn loaf out of the pan to cool completely

Source: King Arthur Flour


CRANBERRY LOAF

added some cranberry while kneading