A Time To Share

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

Sunday, 12 November 2017

OVEN BAKED CRUNCHY CHICKPEA


Thank you Sherry Peris
for sharing this recipe.

Never realised that it could be done so easily!


Oven Baked Crunchy Chickpea

200g chickpea -
1. soak overnight
2. boil until soft
3. dry with kitchen towels & leave to air dry
4. season with garlic salt, salt or any of your favourite herbs 
5. bake in preheated oven 230'C for 30-45 min until browned & crunchy

NATURALLY YEASTED SOURDOUGH ORANGE MINI LOAF


This is Orange flavoured Mini bun
is naturally yeasted,
combining both orange yeast water and sourdough

It has a strong Orange flavour
with added orange peel to enhance its flavour.

No milk and no egg is required.

Just orange yeast water


Sourdough Orange Mini Loaf
200g stiff starter, 50% hydration
250g bread flour
70g wholemeal flour
250g orange yeast water
40g sugar
1 tsp salt
70g orange peel & raisins

1. starter, flours, yeast water and sugar into the bread machine, bread dough cycle 30min
2. 3 min before the programme ends, add salt & fruits
3. remove, shape & place in mini loaf pans
4. allow to proof at room temperature until about 75% more of its original size
5. cold retard 12 hours
6. remove loaves from fridge & thaw for 1.5 hours
7. bake in preheated oven 200'C 1st 15min. another 20min at 175'C (total 35min)

Thursday, 9 November 2017

PINEAPPLE LATTICE PIE



I like pineapples
I like sweet pineapples
Just discovered that I love pineapple pie

The pineapple filling is juicy and sweet with a tint of sour, 
and 
the crust is crispy and fragrant


I have adapted this recipe from 

The preparation in 2 stages
1st the filling, then follow by the pie crust

Pineapple Filling (chunky type)
300g pineapple, diced
60g sugar
1/16 tsp cinnamon powder
2 cloves
1/2 Tbsp cornstarch

1. combine pineapple pieces, sugar, cinnamon powder & cloves in a pot
2. leave aside for 10min for the pineapple to release the juice
3. cook on medium heat until the pineapple turns translucent & soft
4. remove cloves, stir in cornstarch & return to heat
5. continue cooking until slightly thicken
6. allow filling to cool down before using

Pie Skin
150g all purpose flour
80g cold salted butter
1/2 Tbsp icing sugar
25g whipping cream
1 Tbsp water (if needed to bind the dough)
egg yolk for eggwash

1. rub butter into flour & icing sugar
2. add whipping cream when mixture resembles fine bread crumbs
3. gently press dough to form a lump, add water if necessary
4. cover the dough & chill for 1 hour
5. remove dough from fridge & roll 3/4 of the dough between 2 sheets of plastic
6. fit the rolled dough into a 6" pie dish, gently press down the bottom & sides
7. roll out flat the balance dough between 2 plastic also
8. put both the pie base & rolled dough to chill while preheating the oven to 180'C
9. place filling into pie base & level it
10. form lattice top with the rolled dough cut into strips
11. to have a neat sides, go round it with strip of dough
12. egg wash the pie before sending into the oven
13. bake for 40min until done.

CANDIED ORANGE PEEL



Candied orange peels 
are good as a snack
and 
as ingredients for some fruity bakes like cakes and bread

Homemade ones are fresh and the taste is marvelous.

Candied Orange Peel
3 large Sunkist oranges
280g sugar
180g water

1. rinse the oranges & cut the top & bottom off the orange
2. cut the fruit into quarters & remove the skin
3. cut the skin into strips & scrape away part of the white pith
4. bring to a boil the orange strips with enough water to cover it
5. once boiled, drain & repeat (4)
6. stir together sugar & water in a pot, bring it to simmer
7. add the peel and continue to simmer until the peels appear translucent.
    Do not stir to avoid crystalization, but can swirl the pot or press in the peels
8. remove peels & spread to dry, may take a day or 2
9. store in air tight containers or fridge

Wednesday, 8 November 2017

LONG BEAN ONE POT RICE



Long Bean one pot rice
sounds easy

 Not so, if you want to add colour to your meal.

The ingredients are:


Method
1) rinse rice & add sufficient water for working, leave aside
2) fry beaten egg as if a pancake. Then roll up & cut into strips
3) fry long beans until slightly soft, remove
4) add 1 Tbsp oil into the pan & fry garlic until fragrant
5) add soaked dried prawns & continue stir frying
6) transfer the fried dried prawns into the rice pot or steamer to cook together
7) when done, add fried long beans & egg strips & chili (if using)
8) serve 

Sunday, 5 November 2017

ORANGE YEAST WATER FRUITY TOAST





A Soft Toast 
baked with Orange yeast Water.

Besides raisins, cranberries and orange peel
I added grated rind from one orange
to get stronger orange flavour.


Orange Yeast Water Fruity Toast
(A) 10g each of raisin, cranberry & orange peel
       enough yeast water to cover & soak the fruits for an hour

(B) 120g active Sourdough, fed with orange yeast water
       200g bread flour
       100g (1 egg + fresh milk)
       1.5 Tbsp sugar
       1/2 tsp salt
       25g butter

(C) zest from 1 orange

1. knead all ingredients in the bread machine, bread dough cycle
2. before the machine stops, add the strained fruits & orange zest
2. when the machine stops, rest for 15 min, shape & put into an oiled loaf pan
3. allow to proof until 2.5 the volume, about 3 hours at room temperture
4. bake in preheated oven 175'C for 35min

PRUNE BUTTER CAKE



If you like prunes and butter cake
combine them and
you will get Prune Butter Cake
2 in 1

This Prune Butter Cake 
is quite dense & moist
and 
is flavourful.

It can either be served warm or at room temperature,
and are just as nice.

I have adapted this from Ann Low's recipe

Ann Low has it baked with rum liqueur or brandy, with prunes cut into small pieces
whereas
I prefer it to be fruity with large pieces of prunes.

Prune Butter Cake
A) 100g pitted prunes
      1 small orange, juiced

B) 170g cake flour sifted with
     1 tsp baking powder

C) 150g butter, softened
     125g caster sugar
     3 AA eggs
     1 tsp vanilla extract
     1 Tbsp fresh milk

1. Soak prunes in orange juice for an hour, steam over low heat to soften.
    Remove from heat & let cool. When cooled, drain & slice open the prunes.
2. Line a 7" round pan with parchment & preheat oven to 180'C
3. Cream butter & sugar until light
4. add eggs, one at a time. Mix well after each addition
5. add vanilla extract & juice from steam prunes
6. Gently fold in sifted flour & baking powder
7. add 1 Tbsp fresh milk and fold the batter until smooth
8. pour 1/3 batter into prepared cake pan, arrange 1/2 of the sliced prunes over it
9. repeat (8), and finally topped with the balance 1/3 batter
10. bake in preheated oven 180'C for 35min, or until done
11. Leave cake to cool in pan for 10min, remove & cool on wire rack.      

MUA CHEE



Thank you Emily Koh
for such an easy recipe

Steaming in an Electric Lunch Box 
is simply fuss free.

Once everything is mixed 
and put into the steamer,
switch on,
you can come back anytime to serve it!

Like to try Emily's Recipe?

Mua Chee
100g glutinous rice flour
90g water
1 Tbsp oil

1) mix them up in a steaming bowl
2) steam it until light goes off 
3) serve with grounded peanuts and caster sugar

Note:
If you do not have an Electric lunch box, just steam it for 20min, or until cooked



Friday, 3 November 2017

YEAST WATER SWEET POTATO BREAD


Calamasi (Asian Lime)
takes longer time to ferment - 5 long days
and more sugar is required to speed up fermentation.

As a result
the yeast water is on the sweet side.
Moreover, the orange sweet potato that I bought also sweet!

Now I have a sweet bread. 

Watch out! It browns easily when baked.






Yeast Water Sweet Potato Bread
180g Bread flour
150g Sourdough fed with yeast water
70g yeast water
30g water, may need to adjust amount depending on the sweet potato 
50g steamed sweet potato, mashed
1 tsp salt

1. combine bread flour, sourdough and water, autolyse 45min
2. knead in salt & mashed sweet potato, allow to rest 45min
3. SNF twice at interval of 45min
4. cold retard 10hours
5. remove from fridge & shape, leave in banetton to proof 2.5hrs until risen
6. bake in preheated oven 250'C for 20min, covered
    bake another 20min @ 200'C  with cover opened.

Note: tent bread when necessary

Wednesday, 1 November 2017

PINEAPPLE FRIED RICE


Pineapple Fried Rice
is a popularThai Delicacy.

It is loved by many because of its
1) colourful presentation in the shell of a pineapple
2) mixture of taste, spicy, sweet & sour
3) mixture of texture, soft and yet crunchy because of the added cashew nuts

I have some sweet pineapples in the fridge
and
with the inspiration of Serena Kuan
I have come out with this simply pineapple fried rice
served in a plate.

Toasted Cashew nuts  must be added to get the authentic Thai

Pineapple Fried Rice
1 bowl cooked rice
a handful of prawns, skin removed
1 egg, beaten
1/2 Tbsp garlic, minced
1/2-1 Tbsp oil for cooking
ripe pineapples, cut into small slices

seasoning:
soya sauce, fish sauce, pepper

garnishing/topping:
spring onions, diced
red chilli, diced
fried shallots (optional)  

1) heat oil in a wok, fry garlic until fragrant
2) add prawns & fry
3) push ingredients to side of wok, pour beaten egg to the centre to cook
4) turn the egg when it is cooked, add rice 
5) stir fry everything together, add seasoning
6) lastly, add pineapple slices & garnishing 
7) dish out to serve

Note: reserve some garnishing for topping

STEAMED PUMPKIN KUIH


Pumpkin is versatile.
It can be used in cooking and baking.

The bright yellow of pumpkin adds colour to whatever you cook.
It can be a tray of yellow kuih,
some steamed yellow buns or crusty baked loaves.

I have adapted this recipe from
Rebacca Tan's post in the Facebook



Steamed Pumpkin Kuih
125g pumpkin without skin, shredded
190g water
80g rice flour
30g tapioca flour
20-25g dried shrimp, soaked & coarsely diced
1/2 Tbsp garlic, minced
salt & pepper to taste
1 Tbsp cooking oil

1. combine in a bowl, water, rice flour & tapioca flour
2. oil the bottom & sides of a steaming pan (5.5")
3. pour remaining oil into a hot pan & fry the minced garlic
4. add dried shrimp, continue frying until fragrant before adding shredded pumpkin
5. lastly, add in batter to cook until thicken
6. dish into the oiled steaming pan, level with a wet palm
7. steam for 30min, until cooked
8. Cool well before cutting
9. serve with cut chilli, fried shallots & cut spring onions
    or pan fried plain

Tuesday, 31 October 2017

STEAMED PORK RIBS WITH FERMENTED BLACK BEANS


Steaming is the easiest way of Chinese cooking.

Firstly, assemble the ingredients,
arrange them on a steaming dish,
and 
steam over boiling water.

Once done, the gravy is clear 
and at the same time,
all the goodness has gone into it.

I love cooking this way,
especially in my little Electric Lunch Box.

It saves a lot of work cleaning up of the utensils!

This Steamed Pork Ribs with fermented black beans
is a common dish in Dim Sum Restaurants.

The secret of having the ribs soft & juicy
is the addition of 'wonder powder', 
Corn Starch!

Corn starch is often used in Chinese Cooking
but how many of us really know its function?

It is used as a tenderizer for meat
and
to thicken up the gravy.

Besides this, it makes your food look glossy and appetizing!


Steamed Pork Ribs with Fermented Black Beans
250g pork ribs, chop into bite size
2 tsp corn starch
1 Tbsp water
1 tsp old ginger slices
1 tsp fermented black beans, rinsed
1 red chilli, chopped

Seasoning:
1 tsp sugar
1 tsp shaoxing wine
1/2 tsp sesame seed oil
salt & pepper to taste

1. marinate pork ribs with seasoning and leave aside for 1/2 hour or so
2. mix corn starch & water to marinated ribs
3. arrange ribs on steaming plate, add fermented black beans & ginger slices
4. cover & steam for 30min, or until the ribs are cooked
5. sprinkle chopped chilli on top and serve hot.

Sunday, 29 October 2017

PEPPER CORN PIG'S STOMACH SOUP


This Pepper Corn Soup
is popular among the Chinese.

Often times you can order this dish from a coffee shop
which offers simple stir fry dishes. 

It is also one of the popular Confinement Food.
Pepper corn and ginger has been added to expel 'wind' 

If you have a lot of bones left, be it chicken or pig's,
it can be used to cook this soup.

Why bones?
Pig's stomach needs long hours of cooking to soften,
and 
bone needs long hours of cooking to extract the collagen & nutrients.

So, it is just nice to pair them this way.

Of course, if you love to have some meat in the soup,
add it when it is almost done!

There is no exact measurement as how much to put in the soup.

The 2 important ingredients:
pepper corns and ginger, 
both smashed and added to give the extra ordinary taste of the dish!



To clean the Pig's stomach:
1. snip off all fats from the surface of the pig's stomach
2. turn the stomach inside out, wash away the slime under slow running water
3. use a knife to scrap off the remaining sticky substance
4. drain, add 2-3 Tbsp salt & scrub as you would scrub your kitchen towel with your hands
5. add 2-3 Tbsp tapioca starch or corn starch, continue rubbing & scrubbing
6. rinse off the sticky substance & repeat 4 & 5
7. rinse & put into boiling water, cover & turn off heat. Leave aside for 15min
8. can leave to cool or just add tap water to cool down
9. use a knife to scrape off any loose white skin
10. the pig's stomach is now ready for cooking.

SOURDOUGH KENNIE SWEET POTATO BREAD



There are many posts in the Facebook baking with 
Purple Sweet Potato
I cannot help but try my hands on it too!

In this recipe
I added the steamed, mashed sweet potato to the dough together with salt.

I love the different shades of purple
in this Sourdough Kennie Sweet Potato Bread

It is so colourful!



Sourdough Kennie Sweet Potato Bread
180g Bread flour
150g Sourdough
100-140g water, depends on the wetness of sweet potato 
50g steamed sweet potato, mashed
1 tsp salt

1. combine bread flour, sourdough and water, autolyse 45min
2. knead in salt & mashed sweet potato, allow to rest 45min
3. SNF twice at interval of 45min
4. rest another 45min when completed SNF
5. preshape, rest 15min
6. final shape & rest in banetton for 45min
7. cold retard 10hours
8. bake cold in preheated oven 250'C for 20min, covered
    bake another 20min @ 225'C  with cover opened.

HOMEMADE LUNCHEON MEAT


Luncheon Meat 
is 
ready cooked meat.

It can be eaten on its own 
or 
pan-fried with eggs,
can also be used to fry rice or vegetables

I have adapted this recipe from Peng's Kitchen

Homemade Luncheon Meat
350g minced pork,with some pork fats
2 Tbsp cake flour
2 Tbsp corn flour
2 egg whites
1 Tbsp water

Seasoning
1.5 Tbsp light soy sauce, make sure it is really light
1 tsp sugar
1 tsp 5 spice powder
2 tsp red rice wine lee, mashed with back of spoon
1 Tbsp fresh ginger juice
1/4 tsp white pepper
2 tsp sesame seed oil

1. combine all seasoning with minced pork, mix well
2. add egg whites & stir until mixture binds together
3. add corn flour & cake flour, stir until sticky
4. stir mixture vigorously in one direction for 1-2 min.
5. Add water in between stirring
6. line a steaming bowl with parchment paper
7. pour in the mixture, compact & smooth the top with wet palm 
8. cover bowl with aluminium foil
9. steam for 35min or until cooked through
10. cool before slicing

I used this simple electric lunch box to steam my homemade luncheon meat.

SOURDOUGH KENNIE PUMPKIN


Pumpkin 
when added to bread dough
gives a bright and lovely colour.

Laurie Smith
from Pure Sourdough Banking
has given me the inspiration of shaping the bread into a pumpkin.

This Pumpkin shaped bread is fragrant.
With its bright yellow soft and spongy crumbs,
it is particularly attractive!
The crust is fragrant and crusty!
Simply delicious!


Sourdough Kennie Pumpkin
200g bread flour
150g sourdough
130g pumpkin puree (steamed & mashed with spoon)
20g water
1 tsp salt

1. mix all ingredients except salt, allow to autolyse 45min
2. knead salt into the dough, rest 45min
3. SNF twice at 45min interval, rest another 45min
4. preshape, rest 15min
5. shape, tie with string & rest in banetton at RT 1.5 hrs (double 45min)
6. bake in preheated oven 250'C for 20min (covered)
    bake another 20min @225'C, remove cover.




This is the string I use to tie the bread


Tuesday, 24 October 2017

SOURDOUGH KENNIE SOFT TOAST



My Sourdough, 
Kennie
is happy and very active.

Kennie is always at its peak after 2 hours feeding.

Kennie Soft Toast,
 a soft and spongy white loaf
is great for sandwiches and toasts.

It is machine knead 
with
Kennie working very hard to blend & stretch.

In less than 4 hours,
you will have a steaming hot loaf on the table.

Love it?


Kennie Soft Toast
140g active starter
160g bread flour
25g sugar
25g butter
1/2 tsp salt
80g (1/2 egg + water)

1. all ingredients into the bread machine, mix, autolyse & knead (1/2 hour)
2. shape & place in an oiled loaf pan
3. allow to proof at room temperature until at least 2.5 times (about 2.5 hours)
4. bake in preheated oven 175'C for 35 min
5. tent the bread if necessary.

Sunday, 22 October 2017

SOURDOUGH RED BEAN FLAT BUNS


Sourdough
has become very popular among the bloggers

Most people use the Sourdough Starter for Artisan Bread
while others prefer the Asian Soft Bread

The difference is the amount of sourdough used.
Artisan Bread requires long hours of proofing to get the distinct taste
so less sourdough is used, about 20%

Whereas, the Asian Soft Bread needs a shorter proofing time 
so that you will not get the sour taste.
As such, to speed up fermentation, about 50-70% of sourdough is used.

I have adapted this recipe from


Sourdough Red Bean Flat Buns
310g bread flour
250g sourdough
25g sugar
1/2 tsp salt
115g fresh milk
25g butter

Filling: 350g red bean paste, divided into 14 balls

1. all ingredients into the bread machine, bread dough cycle, knead for 30min
2. remove, shape and wrap the filling
3. place on parchment lined baking tray
4. wet centre of bun with a wet finger, add some black sesame seeds to decorate
5. cover the buns with a parchment & place another baking tray on top to weigh down the buns
6. allow to proof until double in size (2-3 hours)
7. bake in preheated oven 200'C for 20min, half way remove the top tray & parchment on top

Notes:
Using the same recipe, I have made some kaya swirls.
These are just as soft and spongy as the buns

Monday, 9 October 2017

CHOCOLATE CHIP SPONGE CAKE


Chocolate Sponge Cake 
is nothing new to us

What attracted me in this cake is its appearance.
It is topped with so much chocolate chips!

"The cake texture is light and moist"
This is the findings of the owner of the recipe,


Chocolate Chip Sponge Cake
A) 65g cake flour      ) sifted with
     25g cocoa powder) and leave aside
     5 egg yolks
     50g oil
     90g fresh milk

B) 5 egg whilte
     1/8 tsp vinegar
     70g sugar

C) 100g chocolate chips

1. preheat oven 150'C & prepare bain-marie baking. Line a 8X8" square pan
2. heat oil to warm, add sifted flour mixture. Mix until incorporated & free of lumps
3. add fresh milk & egg yolks. Mix until batter is smooth & leave aside
4. In another clean bowl, whisk egg white & vinegar until foamy
5. add sugar in 3 additions. Whisk until stiff peaks
6. fold meringue into yolk batter in 3 additions also
7. pour 1/3 batter into baking tin, scatter some chocolate chips on top.
8. repeat the next 1/3 and the next. Sprinkle all remaining chips over the cake
9. steam bake 30 min. Dry bake another 10 min until cooked, test with a skewer


HOW MUCH DOES GOD CARE FOR YOU AND ME?

God created the earth and everything that is in it. When he created mankind, He gave dominion of all His creation, the birds in the air, the fish in the seas and all the animals on earth to them. He wanted them to enjoy His creation.

When man sinned because of disobedience, was expelled from the garden of Eden. Suffering, disease and death crept in as a result of sins.

God has not left us on this earth to suffer the consequence of our sins. He 'became flesh and made His dwelling among us' as the person Jesus Christ. (John 1:14). He lived His earthly life as a human, experiencing difficulty, uncertainty, threats and betrayal. He has been through it all and He understands the problems we face today.

Having said that, if we read through the 4 Gospels in the New testament: Mathew, Mark, Luke and John, we get to see all that Jesus has done on earth. He is full of compassion and LOVE for all those around Him. He heals the sick and the broken hearted. He raised the dead.

His life-giving love continues even after Jesus was crucified and gone back to be with the Father, and seated at the right hand of God. He has not left us orphaned. God send us His Holy Spirit to live in us, continue to guide us and to teach us. He promise to never leave us nor forsake us.

God's powerful restoration is still available to all of us if we trust His unfailing love and call upon Him. God knows what we want before we pray. As we open our mouth to pray, the Holy Spirit will lead us and guide us. Jesus, who sits at the right hand of God intercedes for us too.

God the Father has provided the way for us to go. All we need to do is simply believe and trust in His promises and claim our inheritance as children of God. God did not give up on us when we sinned. As a loving Father, He provided the way that we can still be in His great plan.

By now, I am sure you are able to answer this question:
How much does God care for you and me?

Praise God, for He is good. His plans for us are good, amen.

Sunday, 8 October 2017

STEAMED ONE POT CHICKEN RICE


I like simple meals,
more so if it is one pot.
It saves a lot of time cleaning up.

Sometimes when you are busy with chores,
too troublesome to get dressed and go out and eat,
this is an easy way out, 
One Pot Meal

Just these 3 easy steps: cutting, marinating & steaming
and 
it is stress free bacause
you will probably have all the ingredients in your pantry!

Like it?
Here is the straight forward recipe.
You need to adjust the seasoning according to your liking.


Steamed One Pot Chicken Rice
chicken, cut into bite size
ginger, shredded
Chinese sausage, sliced

Marinate: amount of seasoning is not fixed but to your liking:
soya sauce, dark soya sauce, oyster sauce,
Chinese cooking wine, sesame seed oil, pepper
and a little sugar

Garnishing: spring onions, red chili & fried shallots

1. marinate chicken & leave aside for an hour or so
2. cook rice in a steamer, reduce the water 
    (how much to reduce depends on the amount of marinate sauce you have)
3. keep an eye on the rice when cooking. 
4. when water in the rice starts to dry up, add the marinated chicken, sauce & all
5. also, add the shredded ginger & sausage slices on top
6. continue steaming until rice & chicken is cooked.
7. serve with cut spring onions, red chili & fried shallots.

Note:
you can cook this in the rice cooker too.


Steamed Chicken Rice
you can actually cook it inside this small steamer

Tuesday, 3 October 2017

SINGLE PROOF SOURDOUGH SANDWICH LOAF


Many of us love soft sandwich bread.

This is a soft sandwich bread recipe
adapted from Xiuli Zhang's
Soft Herman Bread.

 Sourdough baking
requires long hours of proofing.

With this single proofing method
the bread can be done within the same day
and
 the bread remains soft.


Single Proof Sourdough Sandwich Loaf
130g Sourdough
210g bread flour
50g whole meal flour
1 egg
50-60g milk (to adjust consistency)
1/2 tsp salt
30g butter

1. all ingredients except butter into a bread machine, bread dough cycle
2. 1/2 way add butter & continue kneading 
3. when machine stops kneading, remove dough & divide & shape into a loaf
4. Allow loaf to proof on greased loaf pan until double in size
5. bake in preheated oven 175'C for 35 min

Sunday, 1 October 2017

HERMAN SOUFFLE PANCAKE


Pancakes for breakfast
many of us love it
especially if you can have a splash of maple syrup to go with it!

This pancake is spongy, soft & tall
hence its name
Souffle Pancake

This pancake is naturally yeasted with herman or sourdough
and is shared by
 Melissa Ho Lee cheen

Herman Souffle Pancake
2 egg yolk
10g corn oil
10g milk
20g herman
38g cake flour, sifted

2 egg white
few drops of lemon juice
16g sugar, can be more if you have sweet tooth

1. Beat yolk & oil, add milk & starter. whisk until combined
2. fold in sifted flour until all ingredients incorporated, leave aside
3. use electric mixer, whisk egg white, lemon juice & sugar until stiff peak
4. fold 1/2 meringue into egg yolk mixture until all blended, fold in the remaining
5. preheat a non-stick pan, apply a little oil
6. scoop the batter into the hot pan, cover during cooking
7. flip the pancake over to brown the other side
8. serve plain or with maple syrup & fruits 




SOURDOUGH RED BEAN BUN



Sweet Red Bean Buns
are my hubby's favourite

So long as it is stuffed with red bean paste,
the buns or bread can be of any texture,
he will finish all for me.

I started making bread because he loves to eat.
Happiness is able to see him enjoying my bakes!
Honestly, I am not a fan of bread.

He can never get tired of eating bread.
He has never stopped eating bread ever since he started during schooling time.

He says it is convenient to have bread for breakfast.
Sometimes, he even chooses to have bread for dinner too.

He does not eat his bread plain, even if it is a sweet bun.
He likes with a spread of peanut butter.
This is a simple machine knead sourdough red bean bun.

Sourdough Red bean bun
120g sourdough
190g bread flour
30g cake flour
1 egg
50g whipping cream
50g fresh milk
30g sugar
30g butter
1 tsp salt

Filling: 360g red bean paste 

1. all ingredients into bread machine, knead for 30min, allow to proof 1 hour
2. divide dough and shape into balls, wrap with fillings
3. arrange on parchment lined baking sheet to proof until double, about 3-4 hours
4. bake in preheated oven 170'C for 35-40min
5. unmould to cool on wire rack.

SOURDOUGH CINNAMON SWIRLS



Cinnamon Rolls 
are known for its sweet & a little gooey texture
with cinnamon sugar taste
and
a bright glossy finish

Thank you Mandy Ng for your advice and sharing

Sourdough Cinnamon Swirls
120g sourdough
190g bread flour
30g cake flour
1 egg
50g whipping cream
50g fresh milk
30g sugar
1 tsp salt
30g butter

Filling: melted butter, cinnamon powder. brown sugar

Topping: melted butter, caster sugar & almond meal (optional)

1. all ingredients into bread machine, knead for 30min, leave to proof 1 hour
2. roll dough out into rectangle shape
3. spread a thin layer melted butter, sprinkle some cinnamon powder & brown sugar generously
4. roll dough up into a log
5. divide into 9 or 18 equal pieces & arrange cut side up on a square baking tin
6. leave to proof until double, about 3-4 hours
7. apply topping if used & bake in preheated oven 170'C for 35-40min
8. unmould & leave to cool on a wire rack when done

Note:
Topping will give a nice glossy look. Mine is without the topping

Friday, 29 September 2017

SAME DAY BAKE SOURDOUGH BAGELS


I love bagels
I love its soft but chewy texture

I like it plain
while most people like it with seeded toppings
and yet others prefer the fruity interior

All of us like it with a spread
of either cheese, butter or marmalade

I wish to express my special thanks to Nelson Mansfield's invitation
to join the Event
Sourdough Bagels for 
on 1 Oct 2017


I am submitting this for the Event.

If you are interested, this is the recipe he provided:


Same Day Bake Sourdough Bagels
350g Bread flour
120g cold milk
16g soft brown sugar/malt
10g (1 2/3 tsp) salt
300g active 100%-hydration sourdough starter

1 Tbsp baking soda
1 Tbsp malt

1. combine starter, milk, flour, sugar and salt in a bowl of a stand mixer
2. mix on medium speed until dough is smooth & strong
3. tip dough onto unfloured counter & work a few turns by hand
4. form dough into a smooth ball, cover & leave aside for 30min
5. divide dough into 8 balls of 100g each, allow to rest for 10min
6. shape balls in bagels & leave on semolina dusted parchment lined tray
7. slip the tray into a plastic bag & allow to rise for 2-4 hours at room temperature
8. when the bagels feel a bit puffy, chuck into fridge for easy handling later
9. preheat oven to 190'C & bring water with baking soda & malt added, to a rolling boil
10. remove bagels from fridge & dust off semolina from its bottom
11. drop bagels (one or 2 at a time) into boiling water for 20 sec, flip over 1/2 way
12. remove bagels with a slotted spatula & drain on rack for 30sec
13. place on semolina dusted, parchment lined baking tray
14. bake for 16min, half way through open oven door to let out steam

Tuesday, 26 September 2017

BAK KWA (PORK JERKY)





Bak Kwa
in Hockien is dried meat
is popular during Festive Seasons.

It is a must-have for Chinese New Year

These are sold in bags of 1/2 kg 
or 
boxes of one kilogram each

Nowadays, because of its rising cost,
it is also sold in pieces.

You can see them roasting the slices of meat in front of you
and you tend to believe they are fresh,
never realise that 
many of these were processed weeks ago or even months

Well, these meat slices are really tasty
and you will not stop at one slice!

You can eat it on its own,
with bread,
or as fillings for buns

You can actually make your own
at a fraction of the cost

I have adapted this recipe from
Malaysian Chinese Kitchen, Linda Ooi's recipe

Bak Kwa
900g minced pork
2 Tbsp cooking wine
145g sugar
3/4 Tbsp dark soya sauce
1 Tbsp fish sauce
1/2 tsp 5 spice powder
1/2 tsp pepper
1 tsp sesame oil

Glaze:
2 Tbsp maltose dissolved in some hot water (optional)

1) combine minced meat with all ingredients
2) stir with a spoon until the mixture turns gooey, takes about 2 min
3) leave to marinate in the fridge overnight, no need to cover
4) spread meat on parchment paper, cover with cling wrap & roll to 2mm thick
5) peel off cling wrap & bake in preheated oven 120'C for 15min
6) cut the partially cooked meat to size, glaze pork on both sides
7) grill meat @220'C for 5 min on each side, take care not to burn the meat!
8) when the desired colour is reached, cool on wire rack

Note:
If meat layer is too thick, juice may ooze out.
Blot with paper towels if necessary

Sunday, 24 September 2017

COPYCAT WALKERS SHORTBREAD



Shortbread
 a traditional Scottish Cookies
 loved by many 
especially those who love the strong aroma of butter
(use a good butter)
and 
its crunchy texture.

I am one of them
and have been searching for a recipe for these lovely cookies.

This recipe is shared by
'3 Ingredient Shortbread Cookies'

Only 3 ingredients,
available in most pantry.
How about rolling up your sleeves now, and taking out a mixing bowl?

No need to use a mixer, only hand mixed!
Minimum utensils to wash, only 1 mixing bowl!
Haha! like it?

I love it
because the steps are simple
and 
the cookies are yummy!



Copycat Walkers Shortbread

1 cup salted butter (225g), if use unsalted butter, add 1 tsp salt
1 cup confectioners' sugar (125g)
2&3/4 cups all purpose flour (340g)

1. cream soften butter in a large mixing bowl, add salt if butter is unsalted
2. add sugar & cream until light & fluffy
3. sift in flour all at once, mix to combine. Do not overmix!!!
4. cover & chill dough in fridge for 1 hour
5. roll dough out (1/2" thick) on a piece of parchment paper
6. cut dough with a pastry cutter in rectangle, square or triangle, the choice is yours
7. poke top of cookies with a fork to prevent cookies from bubbling
8. bake in preheated oven 150'C for about 45min until light golden brown
9. cut the cookies again when it comes out of the oven, let cool completely

2nd batch done by Facebook friend
Ding Mee Ling


Facebook friend, Agnes Tan:
"Butter Cookie, recipe from Katie Foong... not sure the same taste.. 
cos the oven stop halfway twice..."