Egg Tart

I love having Egg Tarts but seldom bake them myself. My kneading is not so good but overall the texture and fillings are very satisfying. This is a last minute bake as I am craving for it. One of my favourite Dim Sum dishes that I will always order. The pictures are not well taken and the tarts are not pretty but the taste is good.

                                         

                       

Recipe source : christinesrecipes

Ingredients for crust: 

• 200g plain flour
• 25g cake flour
• 125g  butter
• 55g icing sugar
• 1 egg, whisked
• a dash of vanilla extract

Methods for making crust:

• Cream butter and sugar using medium speed till smooth, light and fluffy.
• Add in whisked egg slowly over low speed. Add vanilla extract and mix well.
• Sift in flour and combine well. Knead into dough.
• Roll the dough to 1/2cm thickness. Cut dough with a cookie cutter. Line dough in the middle of tart tins.Lightly press the dought with your thumbs. Trim away any excess dough.

Ingredients for Csutard:

• 2 eggs
• 70g caster sugar
• 150g hot water
• 75g evaporated milk
• 1/2 tsp vanilla extract

Method making custard: 

• Add sugar into hot water, mix until completely dissolved.
• Whisk egg with evaporated milk. Pour in sugar water. Mix well.
• Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method baking tarts: 

• Preheat oven to 200C.
• Bake tarts for 10 to 15 mins till the edges are lightly brown. 
• Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and

hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.

Cheddar Cheese Bread

I love Sourdough Bread but hardly will do it myself. The time to ferment the starters are time consuming. I had wanted to bake this quite sometimes back but kept holding back till now I tell myself I have to do it. I am very satisfied with this bake and will keep on practicing and trying out other variants of bakes.

               

             

Chocolate Birthday Cake

This cake was done for my colleague birthday. She has been bugging me to bake for her after trying the Tiramisu cake that I baked for my the other colleague. How can I ignore her request when she has been helping us in our administrative work for my department. 

            

            

             

       

Recipe Source: Tintin 

Ingredients:

180g Butter
200g Brown Sugar
200g Full cream evaporated milk
2 eggs, slightly beaten with fork
100g Plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
2 tbsp of rum (optional)

Methods:

- Combine brown sugar, evaporated milk, vanilla extract and butter in a sauce pan.
- Stir over low heat until sugar is dissolved and butter is melted.
- Turn off the fire and keep warm.
- Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
- Sifth the flour, cocoa powder, baking powder and baking soda into a large mixing bowel, then pour     the     egg mixture over the flour and stir till well mix. ( cake batter should be runny)
- Heat up the steamer.
- Lined and greased a 8 inch round baking pan.
- Pour the batter into the lined pand and place the pan into the steamer and cover the top of the pan             loosely with a piece of aluminium foil.
- Cover the steamer and steam over medium heat for 45 minutes.
- Cool the cake in pan before turning our for further decoration.

Chocolate glaze

70g Chocolate, chopped into small pieces
70g Whipping Cream
5 g Butter

Methods:

Scald the cream and pour it over the Semisweet Chocolate.
Add the butter and stir until smooth
Pour onto the cake and chill the cake.

Decoration:
Strawberry, Rasphberry, Black Berries

                                                   

This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted by Jess of Bakericious   

Raisin Bread

I am craving for this bread for my breakfast. Love the softness of this bread.

               

                   

Raisin Bread

Recipe Source: Cass

Ingredients:

50g   Cream Cheese
280g Bread Flour
40g   Dried Raisins
40g   Brown Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast


Methods:

1. Place all ingredients except butter and raisins in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the raisins till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double
    in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed, Sprinkled brown sugar and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

                                                   

This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted by Jess of Bakericious   

Siu Mai

This is another of my family favourite Dim Sum Dishes. Super duper easy to make and don't take up much of the cooking time. Just need to marinate the ingredients, wrap and steam. I didn't wrap it nicely as my hands are injured and so anyhow wrap will do.

Recipe Source:  http://www.cookingchanneltv.com/recipes/ching-he-huang/steamed-pork-and-mushroom-siu-mai-dumplings.html

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and

hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.

Century Egg with Pork Porridge

This is my favourite porridge whenever I go for Dim Sum. This dish is simple to cook and is my family favourite too. I love going for Dim Sum, it's the time where family members can gather together to enjoy a meal. There are so many dim sum dishes that I liked and will always order a varitey of each to try. So far I still love the dim sum I had in Hong Kong.

Recipe Source: http://www.tastehongkong.com/recipes/featured/how-to-cook-congee-with-salted-pork-and-century-egg-a-classic-hong-kong-rice-porridge/

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and

hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.

Green Mango Salad

This is one of my favourite Thai dishes.  My colleague requested this for her house warming and I had promised her I will make this dish for her. I have to run a few places to buy these green mangoes as they are not in season now. 

                         

                             

                                            

Green Mango Salad

Ingredients

1 cup Green Mango , shredded

3 tbsp Peanuts, toasted

1 tbsp Fish sauce

1/2 tbsp Lime juice

1 tbsp chilli padi, finely sliced

1 tbsp syrup

Method

Place the mango shred in a bowl. 

Add chilli padi, fish sauce, lime juice, strung , tossing to mix well. 

Scatter with toasted peanuts. 

Syrub 

1/2 cup brown sugar

1/4 cup water 

1/2 tsp salt

Method

In a small pot, combine salt,brown sugar water. 

Stir over low heat until the mixture has thickened. 

Leave to cool. 

   

This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted by Jess of Bakericious

Durian Cream Puffs

I love Durian Puffs and this recipe is a keeper. I did 2 batches, one with Craquelin and the other one normal puffs. I personally like the one with the Craquelin.

Recipe Source: Sonia & Irene

Choux pastry

125g milk
125g water 
125 salted butter
5g brown sugar
250g eggs (5 medium eggs ), lightly stir
163g all purpose flour

Method

1. Boil together milk, water, butter and sugar in a saucepan over medium high flame.

2. Remove from heat, using a wooden spoon, quickly stir in sifted flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan (3-4mins).

3. Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature(no steam).

4. Gradually add in egg mixture and stir to incorporate. Mix thoroughly until desired texture.

5. Pour batter into a piping bag fitted with a 1cm piping tip. Pipe on a baking tray line with non-stick       baking paper.

6. Bake at preheated oven at 190c for 20mins, then 5-10 mins (fan forced ) till golden brown.

7. Transfer to a wire rack to cool.

Craquelin

50g butter 
50g brown sugar
60g all purpose flour, sifted

Method

1. Beat butter and brown sugar till light and creamy.
2. Add in sifted flour, mix to combine.
3. Keep in fridge to harden.
4. Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).
5. Cut into small square and place on top of the choux pastry.

Durian cream

100g non-dairy whipping cream 
650g durian flesh

Method

1. Beat whipping cream over high speed till peak form.
2. Add in durian flesh, mix well.

This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted by Jess of Bakericious

Watermelon Bread

I had wanted to bake this Water Melon Bread quite sometime back. I love this fun bread cos of the colour combination. I used Betroot & Pandan Juice as colourings. 

Sun Dried Tomatoes

Sun Dried Tomatoes are very expensive and I personally like it so much so I thought why not make them yourself. As it takes a long time to bake and therefore I make a bigger potion and infused with Olive oil and kept in fridge. So as and when I needed them, I don't have to go to the grocery shops to buy. This Sun Dried Tomatoes taste so good with pasta and bread. 

Before Baking. 

 After 4 hrs of baking.