Monday, June 30, 2014

Green Tea Japanese Condensed Milk Bread ( Green Tea日式炼乳面包 )

Since that day I baked the Japanese Condenesed  Milk Bread, I liked it so much and so does my family. So today I tried another flavour by adding Green Tea with cranberries to it. I liked the cranberries taste and the bread still taste soft and fluffy too. This Condensed Milk Bread recipe is really a keeper and I think I will stick to this for my future bread making.




Recipe Source: winnie

Ingredients for bread: 

180g bread flour
20g Green Tea Powder
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter

Egg Wash

1 egg (lightly beaten)

Toppings:
some almond flakes 
 Cranberries
 * For the Cranberries, I soaked with Grand Marnier for 15 minutes.

Method:

- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.

- Mix in the cranberries and knead till well mixed.- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan. 
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinle some almond flakes.
- Bake at 170 degrees for 25 mins.


                                                                                                       
                                    
I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Sunday, June 29, 2014

Zebra Egg Roll

During my recent trip to Korea, I bought a lot of Seaweed back. When I came across Eugenie's Kitchen posting of this dish, I was attracted by the colour combination of this dish. So this morning, I make some for breakfast and it taste awesome. Is simple to make and is also a good way for me to get rid of the seaweed instead of munching it plain.


Recipe Source: eugeniekitchen  (She also shared how to do the Zebra Egg Roll)

Ingredients:

3 Eggs
1 tbsp Milk
1/4 tsp salt
Seaweed Sheet

Methods:

1. Crushed the Seaweed Sheet
2. Beat the eggs with the seasoning.
3. Strain the egg mixture.
4. Heat the wok and lightly grease the pan.
5. Pour a small amount of egg mixture just enough to cover the surface, sprinkle seaweed pieces all         over the top.
6. When the egg is half-cooked, roll the egg from the right side of omelette half way to the middle.
7. Repeat the process until all the egg mixture is used up.
8. Once cool, cut into bit size pieces.


 

Saturday, June 28, 2014

Miso Ramen with Karaage Chicken

Today I am having Miso Ramen again. This time I deep fried Karaage Chicken to add to the Ramen.
Karaage Chicken is a popular dish for appetizer. I kept munching the chicken while deep frying. My nephew and neices like the taste of this chicken too.


Miso Ramen with Karaage Chicken



Karaage Chicken 

Ingredients

450g chicken thigh
salt
black pepper
1/4 cup potato starch or corn starch
1/4 cup flour

Seasonings
1 inch ginger
8 cloves garlic
2 tbsp soy sauce
1 tbsp sake 
1 tsp seasame oil
1 tsp sugar

Methods:

- Rinse the chicken and pat dry. Cut each chicken thigh into pieces.
- Season with salt and ground black pepper.
- Grate the ginger and pound the garlic into paste.
- Combine the chicken and all the seasoning in the bowl.
- Cover with plastic wrap and let in marinate for about an hour.
- Combine the potato starch and flour and add to the chicken.
- Deep fried till golden brown.







Friday, June 27, 2014

Japanese Condensed Milk Bread ( 日式炼乳面包 )

This milk toast was very popular recently in FB. When I saw my friend Weilee post this Milk Toast, I was tempted to give it a try. Since I have almond flakes and all the ingredients available, I decided to give it a try too. The texture of this bread is really soft and fluffy and I liked it very much.





Recipe Source:  winnie

Ingredients for bread: 

200g bread flour
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter

Egg Wash

1 egg (lightly beaten)

Toppings:
some almond flakes

Method:

- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.
- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan. 
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinkle some almond flakes.
- Bake at 170 degrees for 25 mins.

                                                 

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)



Tuesday, June 24, 2014

Cat's Tongue Cookies

I have wanted to bake this for quite sometimes back but always put on hold. My friend bought this mould for me and it has been sitting in the cupboard untouched. I asked my friend for the recipe and has it translated as it was in bahasa.

I love the texture of this cookies and the buttery taste is so good and melts in your mouth. You have to handle with care when you pack in container as it breaks quite easily as it is thin and crispy. Origin recipe used only plain vanilla base but I want to make it more colourful so added colours to it.

Recently work has been very pressurized and baking does lighten my load. And this cookies does brighten up my days too. My nieces said they looked like colourful marsmallow  but I called it the "meow meow cookies"







 Cat's Tongue Cookies

Ingredients

250g Unsalted Butter
150g Icing Sugar
3 Egg Whites
150g Plain Flour
100g Cake Flour
1/2 tsp Vanilla Essence
1/8 tsp saltd

Methods

- Mix Butter and Sugar until fluffy and light.
- Add in egg white one at a time
- Add in salt and vanilla essence and continue whisking
- Add in flour and mix well
- Put the batter in 4 different bowls
- Mix in the colour you want
- Grease the cake tray
- Pump out thinly on tray
- Bake at 170 degrees for 7 mins

                                                        

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Monday, June 23, 2014

Miso Ramen with Braised Pork Belly & Marinated Soft Boiled Egg

I love to eat Japanese food but it has becoming more and more expensive nowadays. Is difficult to find one that is not so expensive and yet taste good.

Ramen is a popular Japenese Noodle Soup.  So during the weekend, I told my mum that I will cook Ramen for her. This is my first time cooking Ramen soup base from scratch. Though there is lot's of work in prepartion of the soup base to the braising of the pork belly, I enjoyed myself cooking in the kitchen and when I see the happy face of my family eating the bowl of piping hot Ramen, I felt so much appreciated.


Preparation of the Soup Base
 Marinating of the Soft Boile Egg
Prepartion of the Braised Pork Belly
 Soaking of Seaweed


Marinated Soft Boiled Egg

Ingredients

1/2 cup Water
1/2 cup Sake
1/4 cup soy sauce
1/4 cup mirn
1 tbsp sugar
3 eggs

Methods

- Combine water, sake, soy sauce, mirin and sugar in a bowl and whisk till sugar is dissolved.
- Set aside.
- Bring water to boil in a medium pot over high heat.
- Carefully put in the eggs and boil for 6 minutes.
- Prepare a bowl of ice cold water and carefully put the eggs in and let it soak for 6 minutes so as to prevent it from further cooking.
- Put eggs into bowl with marinate and leave it overnight in the fridge.
- When they are ready to serve, slice into halves and serve with ramen.

Saturday, June 21, 2014

Wu Pao-Chun Champion Toast

This is my first time making this Wu Pao-Chun Champion Toast. I have heard so much about this toast
so I goggled and give it a try. I have added raisins to my toast and I quite like it. My dough kneading is not very good so you can see the surface is not very smooth. My mum tried but she still prefer the Hokkaido Milk Loaf using the Tangzhong method.

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Wu Pao-Chun Champion Toast

Recipe Source: Victoria Bakes  / Aunty Young

Ingredients

300g High Protein Flour
24g Sugar
1 tsp Salt
15g Unsalted Butter
3g Instant Dry Yeast
198g Milk

Methods

- Mix all ingredients (except butter) into a dough using low speedm then use medium speed to knead it itno a shiney and smooth texture.
- Add in the unsalted butter, then knead it using medium speedn until it forms dought that can be stretched into s thin, transulucent membrance.
- Prood the dought for about 60 minutes.
- Divide dough into 3 equal balls, then allow to rest for another 10 minutes.
- Flatten the dough into a rectangle shape and roll it up. Rest it for 10 minutes.
- Repeat step no.5 to the rolled up dough, the plact it on the baking tray and go for final prooding for another 50 minutes.
- Bake in a preheated oven at 190 degrees for 30 - 35 minutes.

Remarks:  I have added a handful of raisins to the dough.

                                                    

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)  



Wednesday, June 18, 2014

Passionfruit Cheddar Cheese Cake

I bake this simple cheddar cheese cake to suprise my goodfriend on her birthday. She likes cakes that is not too heavy. So I decided to bake this Cheddar Cheese Cake for her.
For toppings, I used Passionfruit sauce to mix with the whipping cream and topped with peaches.
Overall I like the taste of this cheese cake. I think I am in love with this refreshing and delicious Passionfruit.
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Recipe Source: Jane's Corner
I used Passionfruit sauce instead of Matcha Green Powder.

Ingredients:

  • 6 slices of cheddar cheese
  • 100g fresh milk
  • 100g unsalted butter 
  • 6 egg yolks 
  • 6 egg whites
  • 100g caster sugar 
  • 100g low protein flour

Method:
  1. Preheat the oven to 150C with a water bath.  Grease and line 8" square baking pan.
  2. Warm milk, butter and tear up cheddar cheese slices in a double boiler bowl until smooth and creamy mixture.  Cool slightly before use.
  3. whisk in the egg yolks and shift in flour gently so as to get a smooth batter.
  4. (Note: if you wish to add in passionfruit flavour, then take 3-4 tbsp of cheese mixture out to add with 1 tbsp  passionfruit sauce.  Passionfruit Sauce can refer here Then add in 6tbsp stiff peak form egg whites. Fold gently and create marble effect)
  5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks.
  6. Mix 1/3 of egg white mixture with cheese mixture. Gently mix to combine.
  7. Fold in the balance egg white mixture with a spatula, mix well. 
  8. Pour the batter into the prepared pan and smooth out the surface. Then bake the cake in the oven for about 60 minutes at lower rack or till the tester comes out clean.
  9. Let cake sit inside the oven for 5mins with oven door ajar. Remove from oven, immediately remove cake from cake pan, cool on wire rack.
                                                      

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)  



Tuesday, June 17, 2014

Mini Purple Sweet Potato Chiffon

Since that day when I make the AKK, I still have balance of Purple Sweet Potatoes sitting in the fridge. Purple Sweet Potatoes Chiffon has always been in my "wanted to bake list" and now is the opportuntity to do it. 

I am very happy with this bake which turns out soft and fluffy and super love the colour too. Overall I like the subtle sweetness and the contrast of the cubes of the cakes. The taste, texture and colour is just so adorable. This recipe is a keeper for sure.

The original recipe yields a 17cm chiffon cake tin but I have double the recipes as I wanted to clear all the leftover sweet potatoes and have make 8 mini size chiffon instead. 









Recipe Source: Do What I Like

Remarks:  I have double the recipe and total I make 4 mini medium & 4 mini small chiffon.

Ingredients: (17cm chiffon tube pan)100g purple sweet potato (steam and mashed)
3 tbsp milk

(A)
3 egg yolks
20g brown sugar
pinch of salt
50ml corn oil
3 tbsp water

(B)
85g cake flour

(C)
4 egg whites
50g sugar
1/2 tsp cream of tartar

(D)
Diced steamed sweet potato cubes (optional)

Method:
1. Steam sweet potato, add milk to it and mashed till fine or blend it in a blender.
2. Mix all ingredients in (A) till well blended. Add in (1) and mix well. Sieve in (B) and mixed till smooth and lump-free. If batter is on the dry side, add a tablespoonful of water - some purple sweet potatoes can be quite dry.
3. Beat egg whites in (C) till stiff.
4. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.
5. Pour egg yolk mixture into the remaining white and mix till well-combined. Stir in (D) - sweet potato cubes.
6. Pour batter into chiffon pan. Bang the cake pan a couple of times to release air bubbles in the batter.
7. Bake at 180C for 30 minutes or till cooked.




Sunday, June 15, 2014

Hokkaido Milk Loaf (Tangzhong Method) ~ 北海道牛乳 面包 (汤种法)

Today is Father's Day and I would like to wish all Dads a very Happy Father's Day. 

Though my dad passed on last year, I still miss him alot. I would like to tell my Day how much he meant to me. No words to say how much I appreciate him, how much I admire him, how much he had done for me. I love you Dad. 

My dad would love to eat this loaf with butter, jam and coffee. When he was still around, I have not learn how to bake bread, and now when he is gone, he has no chance to taste the bread that I baked. He used to see me baking kueh lapis using a hand mixer and he told me he want to get me a Kenwood Mixer when he had save enough money so that I don't have to stand long hours holding the hand mixer to mix the batter. So one day he gave me money and told me to get one. I will always treasure this mixer and it brings back many happy memories.





Taste so good with home made blueberry jam.


Hokkaido Milk Loaf (Tangzhong Method) ~ 北海道牛乳 面包 (汤种法)

Recipe Source: fiona @ bakingscorner


Recipe Tangzhong Method

25gm bread flour
125gm water

* Mix the flour and water with a whisk to combine and break the lumps. Then cook over low medium fire , stirring along the way till it becomes thick and turn into a paste. This will only takes probably 2 mins..or if you have a thermometer, when the cooked mixture has reached 65C, it can be removed from heat. This will be the starter. Let it cool down to room temperature before using. This starter can also be kept in the fridge for 48 hrs, let it thaw to room temperature before using.

Bread recipe

makes one loaf in a 11cmx11cmx22cm tin
270gm bread flour
45gm sugar
1tsp salt
1 tbsp milk powder
6gm instant yeast
1 large egg, whisked
30gm whipping cream
27gm milk
90gm of the above starter
25gm unsalted butter, slightly softened

Method:

1. Combine bread flour, sugar, salt, milk powder, yeast with a fork or whisk and attach the dough hook to the electric mixer. Add in the dough starter, egg, cream and milk slowly with mixer running on low speed till it becomes a dough. Continue beating for about 5 mins with the mixer and add in the butter and beat for another 15mins till smooth. Remove from mixer bowl and let it proof till it doubles its size.

2. Remove to a lightly floured surface and divide the dough into 3 portions. Shape it round and let rest for 10 mins, covered.

3. Roll each dough into oval shape using a rolling pin. Fold 1/3 from top edge to the middle and fold 1/3 from the bottom edge to the middle. Turn the dough over and roll it long again with the rolling pin. Using your hands, roll the dough into a cycliner shape or like swiss roll and place it in the loaf tins. Repeat with the remaining 2 loaves.

 4. Let the shaped doughs proof for another 45mins or almost double its size. Bake in a preheated oven at 180C for 35mins. Remove from oven , wait for several mins and remove the bread from pan and let it cool completely on the wire rack.

* I sprinkled some Sunflower Seeds & Black Sesame Seeds to the dough before baking.


                                                    

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen) 



Saturday, June 14, 2014

Fruity Sponge Cake

I enjoy baking birthday cake for my family. Today I am baking one for my sister in law birthday. This is a simple sponge cake with fruits as decoration. I am not very creative when comes to decoration so I will make it as simple as possible.



Recipe Soure for Sponge: Tanoshii Pg 38

Ingredients:

25g unsalted butter
40g milk
300g eggs (about 6 eggs) at room temperature
170g sugar
16g honey
16g glucose
170g pastry flour, sifted

Chef tip: Be careful not to over mix the batter after adding the butter of it will deflate,                            resulting in a stiff sponge.

Methods:

- Preheat overn to 180 degrees.
- Fill a pot with water up to 4cm high and simmer over medium heat.
- In a heatproof  bowl, lightly whisk eggs, sugar, honey and glucose.
- Place bowl over pot of simmering water and whisk constantly in large strokes until mixture is warm.
- Transfer to the mixing bowl.
- Whisk mixture at high speed until tirpled in volume and very pale.
- Using a spatula, fold in flour a third at a time.
- Mix in warm milk and butter mixture.
- Mix thoroughly and stop as soon mixture is even.
- Pour batter into prepared baking tin and bake for 35 - 40 minutes, until top of cake is golden brown and a skewer inserted into the centre of cake comes out clean.
- Unmould sponge and place on wire rack to cool.

Decoration:

Fruits - Longan, Pomelo & Mango ( you can use any fruits you like for deco)
Whipping Cream
Passion Fruit Sauce

                                                  

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen) 

Friday, June 13, 2014

Mango Sago Pomelo

Mango Sago Pomelo is a popular dessert from Hong Kong. This light and easy dessert instantly crossed my mind when I was at the supermarket thinking what I should make for this hot scorching weather.
As this is still the Mango season, so practically every where is selling this fruits. This time I am using Thai Pomelo as I prefer the slight pinkist flesh. You can make a huge bowl of this with generous toppings of cubed mangoe and pomelo at home. It's simple, delicious and lower cost with better quality to make this at home.


Mango Sago Pomelo

Recipe sourcethebakingbiatch

This recipe yields about 10 soup bowl portions

Ingredients 1
Mango Puree
600g Mangoes (about 2 mangoes)
100ml Water

Methods:
- Cut the mangoes into cubes.
- Blend together with 100ml water.

Ingredients 2
400ml Mango Juice
125ml Evaporated Milk
250ml Water
3 tbsp Sugar
1 tbsp corn flour
1 tbsp water
4-5 wedges of shredded pomelo ( I used the Thai Pomelo which had pinkish tinted flesh)
2 to 3 mangoes

Methods:
- Mix well 1 tbsp corn flour & 1 tsp water.
- Boil the 250ml water & 3 tbsp sugar.
- Add the corn flour mixture and reduce heat to medium.
- Stirring constantly, allow starch solution to dissolve completely in liquid.
- Set aside to cool.
- Add the Evaporated Milk, Mango Juice & Mango Puree.
- Add 2 to 3 cubes mangoes.
- Add the Sago & Shredded Pomelo.
- Serve chilled.

Ingredients 3
Sago
3 cups of water
80g Sago Pearls

Methods:
- Boil 3 cups of water in a shallow wide pot.
- Add in Sago and bring to a boil.
- Allow sago to boil. Once it boils, remove from the heat and put on th lid.
- Set aside for 20 minutes.
- After 20 minutes, bring the sago to boil again.
- Cover and remove from heat.
- Set aside for 10 minutes.
- Once the sago has gone through the 2nd round of "resting", drain from hot water and rinse.
- Soak in tap/cold water for a few minutes and drained.












Wednesday, June 11, 2014

Purple Sweet Potato Ang Ku Kueh

My family love to eat Ang Ku Kueh. This time I am using Mung Bean Paste instead of Peanut Paste. Overall I still prefer the Mung Bean Paste. I love the colour of these Purple Sweet Potato and the colour turn out vibrant after steaming. Am keeping some for prayer tomorrow. I liked the texture of this AKK too and mum said it taste much better than those she bought from the market. Guess I will be busy making this AKK whenever there is prayer occassion.




Recipe Source: Joceline

糕皮:

紫番薯泥 - 200克
细砂糖 - 2汤匙
清水 - 250克(注意番薯泥的湿度慢慢加入)
糯米粉 - 400克
食油 - 2汤匙


重量:皮 - 25 / 馅料 - 15(大约)



馅料:

扁豆(dried mung bean) 300克、黄砂糖 180克、香葱 3汤匙、油(少许)


馅料做法:

* 把豆冲洗干净,然后用清水浸泡数个小时或隔夜。
* 把水滤干,然后蒸上30分钟或扁豆软烂。(可以用扁形汤匙把豆压烂或用搅拌机打烂)
* 锅里加入少许的油,把豆加入。再加入适量的糖炒溶。再拌入适量的油炸香葱。
* 如果太过干,需要的话,可以加入少许的清水炒拌。
* 豆蓉待凉后,取出平均揉成每份约15克搓圆备用

综合做法:


1)把所有的糕皮的材料(除了水)放入容器里。搅拌均匀。
2)慢慢加入清水,将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3)把面团平均分割。搓成圆形,压扁后包入豆蓉馅后再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
4)蒸锅水滚后,大火把糕放入蒸3分钟。然后立刻开盖把锅盖的水蒸气的水滴干或抹干。再快速把盖关上,再继续蒸3-4分钟。
这样出来的红龟糕花纹就会好看了。
5)蒸好后,在糕的表层涂上少许的食油(玉米油)便可

Skin Ingredients

200g Purple Sweet Potato
2 tbsp Castor Sugar
250g Water (Add slowly)
400g Glutinous Rice Flour
2 tbsp corn oil

Methods:
- Cut Sweet Potato into chunk and steam till soft and smash.
- Mix all the skin ingredients into a bowl except the water. 
- Slowly add water and knead the dough to smooth. Add a little more glutinous rice flour if you find the dough is till sticky.
- Roll dough into small balls about 25g each.
- Flatten the dough and wrap the filling about 15g.
- Press firmly into the floured mould.
- Knock out the kueh and place it on to the greased banana leaf.
- Steam with high heat for 3 minutes, remove the wok cover with the residue, then cover back and steam for another 3 minutes.
- Apply some oil to the kueh after steaming.

Filling:

300g Dried Mung Beans
180g Brown Sugar
3 tbsp Shallot oil

Methods:

- Rinse the bean, then soaked with water for several hours or overnight.
- Drained and steam for about 30 minutes till the beans are soft.
- Add a little to the frying pan, then add the beans, followed by sugar.
- Fried till sugar dissolved.
- If the filling is too dry, can add a little bit of water.