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Sunday, 15 November 2015

SESAME SUNNY BREAD (Mandy's)



Mandy's Sunny Bread
is popular among the bloggers

I cannot resist but give it a try
with added sesame seed powder


250g bread flour ( I replaced 30g with sesame seed powder)
3g yeast
20g milk powder (I omitted)
30g sugar
3g salt
1 egg
130g water
20g salad oil ( I used butter)

1) everything goes into the bread machine, bread dough cycle
2) when dough has risen to double, about 60min, form into a loaf
3) leave to rise in a loaf pan, until double in size
4) bake in preheated oven 190'C for 25min

ALMOND BUTTER CAKE



Butter Cake
does not taste as good if the butter is not pure

I am very particular about
Pure Creamy Butter

Another variation of butter cake
with added nut for fragrance and texture

Almond Butter Cake

recipe is adapted from Rumblingtummy


200g butter, melted
100g almond meal, extra fine
126g cake flour, sifted
6 eggs, separated
120g sugar (60g and 60g)
1/2 tsp salt

1) line 3 small loaf pan and preheat oven to 160'C
2) combine sifted flour & almond meal, mix well & leave aside
3) beat egg yolk, sugar and salt until light & fluffy
4) add melted butter & continue beating until well combined
5) fold in flour and set aside
6) in a clean bowl, beat egg white and sugar until stiff peak
7) fold in 1/3 egg white to flour mixture to loosen the batter
8) fold in remaining egg white
9) pour into loaf pans and bake for 45min





Note:
For added flavour
Sprinkle some almond flakes on top of the cake before sending into the oven



Can be baked in a 7" square pan

COPYCAT CRISPY PURE BUTTER SARTHE SHORBREAD


If you like butter 
I mean 'pure' butter
I am sure you will like these flavourful,
wonderfully crispy and crunchy little cookies

You can't probably 
stop at just one piece



It is for this reason
that I have searched high and low
for a recipe that can come close to its texture and taste

I have stopped at 
Karlynn Johnston's thekitchenmagpie
Chocolate chip cookie recipe


I made 2 variations:

a) Almond Delights


b) Chocolate Pinwheels


using the basic recipe as below:

Ingredients:
270g cake flour
1 tsp baking soda
1 tsp salt
220g butter, softened
200g granulated sugar
1 tsp vanilla
1 egg

1) sift together flour, baking soda and salt, and leave aside
2) preheat oven 375'C
3) cream butter with sugar until light & fluffy
4) add egg, vanilla & mix thoroughly
5) fold in sifted flour, do not over mix
6) press a teaspoon full of dough, flat onto parchment lined baking sheet
7) bake in preheated oven for 10-12min until golden brown

a) Almond Delights
    Roll the balls in a bed of almond flakes before pressing onto the baking sheet

b) Chocolate Pinwheels
     Mix in 2 cups of chocolate chips to the final dough before rolling into balls
     Note: The chocolate chips are too big for these dainty sheets of cookies
                 next time I will use chocolate rice instead

STEAMED EGG



Eggs 
is commonly used in Chinese Dishes


Eggs can be fried
with
bulb onions, chillies and spring onions




with shrimps, minced meat or char siu
or
with preserved raddish (choi poh)
or
a combination of meat, shrimp & spring onions (Fu Yong Dan)



Eggs when hard boiled, 
can be used 
to cook curry
stew pork
make soup (Tai Pin Dan)
or cook noodles

Steam egg may be the easiest method
if one can master the timing
and
 the ratio of egg to water






TOFU STEAM EGG


I steamed it 
10 min from the time the water boils
I used 1/2 piece soft tofu
cut into cubes
1 egg plus 2X water to the volume of egg
salt & pepper to taste
cut spring onions and chillies as decoration




PLAIN STEAM EGG

note the smooth texture
You can steam it plain like above
or
with large or medium size prawns
or
with minced meat
or
with vegetables or mushrooms 
or
with preserved cabbage (tong choi) etc



For soft and smooth steam egg
the ratio is 2.5 to 3 parts of water to 1 part egg 








Sunday, 8 November 2015

MANGO PUDDING




Mango Puddings
my grandson's favourite dessert

I followed the recipe from Happy Flour

250g mango puree
70g sugar
180g water
125g milk

4 tsp gelatine powder dissolved in
2 Tbsp hot water

1) boil water and sugar until dissolved
2) remove from heat and stir in gelatine mixture
3) when gelatine is fully dissolved, stir in milk and mango puree
4) STRAIN mixture and pout into moulds
5) chill before before serving

BISCOTTI PECAN AND DATES



Biscotti
are easy to bake
and has no fats in it

Nice to dip in coffee or tea
and
can be baked in your choice of nuts and dried fruits 
to suit individual taste buds


I have chosen
dates

and pecan

following this recipe

100g cater sugar
2 eggs
1 tsp baking powder
1/4 tsp salt
230g plain flour
60g pecan, halved
75g dates, cut

1) beat sugar and eggs until thick and fluffy
2) in a separate bowl, whisk together flour, baking powder and salt
3) add in egg mixture and beat until well combined
4) fold in buts and dried fruits
5) transfer dough to a floured surface and form into a log
6) place log on parchment lined tray 
7) bake in preheated oven @ 180'C for 25min until slightly golden
8) remove and leave to cool for 15min
9) slice into 1/2" thick and lie cut side up on baking tray
10) bake in preheated oven 165'C for 10min both sides


SWEET LAYERED BUN



I like to try making
different types of buns

I found this recipe in Victoria Bakes

She made them in the shape of scones
but I made mine 
squares, rectangles and triangles

These are sweet little buns
If you do not like sweet buns
can very well forget about making therm


Dough
250g bread flour
50g sugar
2g salt
2.5g instant dry yeast
7g honey
25g milk
25g whipping cream
50g water
50g egg
25g butter

Filling
50 g butter, softened
30g icing sugar
25g egg
100g cake flour

1) all ingredients in dough recipe go into the bread machine,
     bread dough cycle (rest until double)
2) mix all ingredients in filling & roll into a flat square sheet, leave aside
3) when main dough is ready, roll out into a rectangle
4) place filling dough on top of the main dough and fold in the 2 sides
5) roll flat into a rectangle and fold again (repeat 3 x)
6) rest the dough for 15min if it resists the stretching
7) cut into desired shape and leave to rise until double
8) egg wash & bake in preheated oven 200'C for 15-20min



Monday, 2 November 2015

CHAR SIU



Char Siu
being grilled in the toaster oven
to get the 'char' taste

You can try this recipe
if you like simple and no fuss recipe


500g pork belly

Marinate:
2 Tbsp Hoisin sauce
1 Tbsp dark soya sauce
1 Tbsp light soya sauce
2 Tbsp sugar
1 Tbsp red rice wine residue 
1/2 tsp pepper

1) marinate pork belly & leave in fridge overnight
2) cook in non-stick pan, covered, for 15min, 
     turn occasionally until sauce become thick & caramelized
3) grill in toaster oven for 5-10min to get a dark or 'charred' colour
4) pour gravy over char siu to get the juicy look!

Note: can freeze meat after leaving pork belly in fridge overnight
            if not cooking next day



Sunday, 1 November 2015

EGG TARTS



Egg Tarts
are sold in markets
and
Dim Sim Restaurants

Texture varies from markets to expensive restaurants:
biscuit tart case,
short crust pastry,
and
crispy layered & oily egg tarts

I found this recipe from MiMi Bakery House


Pastry:
200g plain flour
70g icing sugar
140g butter
1/2 egg (beaten)


Filling:
2 eggs
60g sugar
140ml water
50ml evaporated milk (I used fresh milk)

1) rub butter into dry ingredients until combined
2) add egg & knead lightly to form a dough
3) refrigerate 20min
4) for filling, boil sugar in water until dissolved and leave to cool
5) whisk in eggs and milk, strain the mixture
6) when dough is ready, press evenly into moulds, 
     edges should slightly higher than the mould
7) pour egg mixture into these moulds (80% full)
8) bake in preheated oven of 200'C for 15-20min



NONYA KUIH KOSUI PANDAN




Nowadays, Traditional Nonya Kuih
is not easy to get.

Many, so called Nonya kuih today, 
does not taste or look like one,
both in texture or colour!

I like Nonya kuih,
only the traditional ones

Kuih Kosui
is in the shape of a small bowl or cup
filled with juicy shredded young coconut
in a tint of salt

I tried this recipe from Butter, Flour & Me

Kuih:
70g rice flour
30g tapioca flour
100g caster sugar
300g water
1/2 tsp alkali water
8-10 pieces pandan leaves+200g water (squeeze out juice)

Topping:
200g shredded coconut
pinch of salt

Method:
1) strain juice from pandan leaves+ water
2) steam topping ingredients for 5min, leave to cool
3) dissolve sugar in water for kuih, let cool
4) combine alkali water, pandan juice and sugar solution
5) steam cups empty for 5min
6) sieve flours & stir in liquids until well combined
7) cook over medium heat until mixture slightly thickens
8) pour into hot cups and steam for 15min
9) remove and let cool before add topping to serve