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)

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.

 

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.

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)

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)

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.

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)