Bigheadmagicmad

Cotton Soft Cheesecake

2010-11-13T06:33:00.000-08:00

Looking for a cotton soft cheesecake!!!Yes! yes! here is the recipe from Carol.
I really love all her recipes, she is so details..

I'm making a 7 inches cake, so here is the recipe.

(A) Cheese batter:
70g milk
30g fresh cream
100g cream cheese
10g caster sugar
2tsp lemon juice
2 egg yolks
30g cake flour
5g cornflour

Method:
Put milk and fresh cream into a double-boiler, with a low heat. Add in the soften cream cheese, using a hand whisk and mixing it into a smooth batter. Remove it from the heat and add sugar and lemon juice. Mix well. Add in egg yolk slowly once at a time. Then add the sifted flour and mix well.

(B) egg white mixture:
2 cold egg white
1/2 tsp lemon juice
30g caster sugar

Method:
Put egg white into a clean and dry bowl, using an electric beater, start beating egg white first, slowly add in the sugar then the lemon juice 1/2 tsp. continue beating until it form a stiff peak.

Combine A and B

Take 1/3 of the egg white mixture(B), fold it into the batter(A) with a spatula. Mix well and pour this batter mixture into the (B). Folding it lightly until it form a smooth batter, pour it into a 7 inches tin lined with the baking paper. Prepare another bigger cake tin filled with 1cm of hot water, place the cake on it and bake at preheated oven 180C for 15minutes, after that lower the temperature to 110C and bake until the cake is set about 35minutes.

C Topping:
1/2 tbsp gelatine powder
1/2 tsp cold water.

When the cake is cooled, brush the topping onto the cake.

Coffee Wholemeal Rice Bun

2010-11-08T20:47:00.000-08:00

Coffee Topping are piped on top of the bun before baking.

This is my second post in a day, I'm in love with all the different kinds of bread made by Carol and 孟老师。Happy to know that there are so many method of achieving soft bread.

For the past few posts on bread making, I have been using the tangzhong method, and this is my first experiment adding rice paste. The bread came out equally soft, just like the tangzhong method. Next time I can use leftover cooked rice to make these type of bread.

The bun I made today was a modified version of Carol's Wholemeal Custard Bun Recipe. If you are interested to know how carol did it please see below.

Carol's Custard Wholemeal Rice Bun

My Recipe is here:

To make rice paste ingredients:
100g Cooked rice
200g water

Method:
Mix cooked rice and water together in a sauce pan, bring it to a boil for a few minutes and let to cool. Blend it to a fine rice paste.

To make the coffee topping ingredients:
50g butter
40g icing sugar
1 whole beaten
2 teaspoon granulated coffee dissolve with 1 teaspoon water
50g plain flour

Method:
Beat the softened butter with icing sugar until everything well combine.
Gradually add in beaten eggs then the coffee mixture. Add the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

To make custard filling ingredient:
1 egg
20g caster sugar
130g milk
10g flour
1 tsp unsalted butter
1/2 tsp brandy

Method:
Mix egg and sugar well with a whisk in a bowl.
Add the sifted flour, then very slowy pour in the boiling milk.
Return to the pan and cook over a low heat, stirring continuously with a whisk, until it begin to boil and thicken.
Remove from the heat and add the butter and brandy.
to avoid a skin forming while the cream is cooling, cover with a cling wrap.
Keep in the fridge until ready to use.

For the dough

To make the bun ingredients:

Main dough
230g Rice paste
200g Bread flour
100g Wholemeal flour
1 tsp Instant yeast
A pinch of salt
30g Sugar
40g Unsalted butter

Method:
Knead all the ingredients together except butter.
When the dough become a smooth dough, add in butter and continue kneading until the dough become smooth and elastic but not sticky.
First, prove dough for 45-60 minutes.
Punch down dough and divide into 12 pieces. Roll them into round balls .
Let it rest for 15 minutes before add in the custard filling.
Roll out each doughs to a flat disc and add the custard filling. Seal it tightly. Make sure you seal it tightly otherwise it will split out during baking.

Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.

Top the bun with the coffee topping before baking

Bake at 180C-190C for 15-18 minutes.

Serve.

Dulce De Leche Cheesecake

2010-11-08T18:27:00.001-08:00

Dulce De Leche!!! What is this??? I have never seen this before and I can't pronounce it, but I'm very curous about it. After reading so much about it, I used the slow cooker method to make my first can of Dulce De Leche. It was quite easy. I submerged the whole can of unopened condense milk into the slow cooker and left to cooked it overnight. It came out perfectly.Haha...
Do you know what "dulce de leche" means? It means sweet milk and it is a traditional milk product from the country of Argentina. It is used as a topping for ice cream or fresh fruit, like bananas, as a filling for cakes, cheesecakes and cookies, or as a simply decadent spread for toast. Thick and intensely flavored, it should be slightly warmed to make it pourable.

I made some changes and did not follow the recipe that I found from Bakericious's Blog to make this cheesecake. Dulce de leche is used to give the cheesecake a delicious caramel flavor.

Ingredients:

Biscuit Base:
12pieces of oreo cookies
(used roller to crush the oreo)

Filling :
250g cream cheese
4 tbsp sour cream
4 tbsp of sugar
3 eggs
1 tsp of lemon zest
4 tbsp of milk
2 tbsp of dulce de leche

Method :
1. Prepare a spring form pan and greased it with some butter. Pre-heat oven to 160 degree.

2.Crush the oreo biscuits with a rolling pin. Press firmly to the baking pan and baked it for 10 minutes and set aside.

3. Mix all the filling ingredients and blend until smooth. Pour 2/3 of the filling on top of the crust. Add 2 tbsp of dulce de leche to the balance 1/3 of the filing and mix well.

4. Drizzle dulce de leche filing over the cheesecake filling then use a skewer to swirl it around.

5. Bake in the oven for 50-60 minutes or until the center of the filling set.

6. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving.

Red Bean Chinese Yam Tangzhong Bun （山药红豆汤种面包）

2010-11-05T00:47:00.000-07:00

The chinese yam(RhizomaDioscoreae 山药) is sweet in flavour, neutral in nature, and acts on the lung, spleen and kidney channels. It can be used in compatibitity with other herbs to treat deficiency of the lung, lingering cough, asthma, deficiency of the spleen, anorexia, loose stool, deficiency of the kidney, spermatorrhea, frequent micturition and other syndromes.

Effects: Invigorating Qi, nourishing Yin controlling spermatorrhea and reducing urination.

Ingredients:
Tangzhong ingredient:
(A)
115g chinese yam(grated)(山药泥)
100g water
45g bread flour

Mix chinese yam(山药泥), flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C Tangzhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the Tangzhong. Leave to cool before using it.

(B)
150g wholemeal flour
100g water or milk

Mix wholemeal flour and water or milk together while waiting for the tangzhong to cool.

Main Dough ingredients:
(C)
380g bread flour
30g brown sugar
1 tsp salt
6g instant yeast
1 whole egg
75g butter

Filling ingredient
300g homemade red bean paste(I made 10 red bean buns and 6 plain buns)
Divide the red bean paste into 10 portions and roll to a small ball.

Topping decoration:
A little flax seed or black sesame seeds

Method:
1. Mix ingredients(A), (B)and (C) except butter, flaxseeds and filling to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 16 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball. Using a rolling pin lightly roll the bun and flatten it a little like a pancake.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with some flaxseeds or sesame seeds. Apply a little egg wash again.

7.Bake at 190c - 200c for 15-17 minutes or till golden brown.

Char Siew Por Lor Pau（菠萝包）

2010-10-21T05:06:00.000-07:00

I'm making Char Siew Por Lor Pau!!! I found this recipe for the Por Lor Pau from Florence's blog- DO WHAT I LIKE. I added in my own recipe for the Char Siew filling within the Por Lor Pau. Por Lor Pau can be found either plain or with Char Siew filling. It is also a famous breakfast snack in Hong Kong. We can find it easily in the many Hong Kong cafes (Char Chan Teng) in Singapore. I let my neighbour try this Por Lor Pau and they said that it tasted like the ones in Hong Kong!!! I really got to thank Florence!

Here are the recipes:
Ingredients:(8 pieces @ 35g each)
Crust:
120g cake flour
10g milk powder
10g custard powder
60g icing sugar
3g baking powder
30g lightly beaten egg
60g melted butter

Method for crust:
1. Mix all the ingredient together to form a soft dough.
2. Chill in the refrigerator for use later.
3. Divide into 8 portions of about 35g each.
4. Shape them into a flat round disc.( use a piece of glad wrap and a rolling pin to do this)

Bread:(8 pieces @ 60g each)
185g bread flour
50g cake flour
4g yeast
15g milk powder
1/2 tsp salt
35g sugar
25g egg
75g water
75g tang zhong( you can check out 65c tang zhong making from my youtube channel- bigheadmagicmad)
20g butter

Method:
1. Mix all ingredients except butter to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 8 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with a piece of the crust. Apply a little egg wash on the crust.

7.Bake at 190c - 200c for 15-20 minutes.

8. Serve hot.

Mango Cake

2010-10-07T19:40:00.000-07:00

My girl loves mangoes very much. I baked this mango cake for her birthday this year. It was not very well done because of my inexperience. Although the cake doesn't look pretty, but taste wise, she loves it.

Here are the ingredients for the sponge cake:
(A)
5 egg yolks
100g sugar (I used 80g)
1/4 tsp salt
1/2 cup of fresh milk ( or water)
1/2 cup of sunflower oil
1tsp vanilla essence
170g cake flour(Top flour/Hong Kong flour)
1 tsp baking powder

(B)
5 egg whites
100g sugar( I used 80g)

Ingredients for Filling:

2 cups of mangoes-cut into cubes
about 450g of Pour N'Whip Pastry Topping Non-dairy whipping cream

Ingredients for mango 'mirror':

1 tsp gelatine powder
60ml of mango juice
(mix together and microwave this gelatine mixture till gelatine dissolves)

Method

For the Sponge cake:

Mix ingredients (A)
Mix all the dry ingredients together in a bowl.
Put all the liquid ingredients together and pour into the dry mixtures, stir till smooth.

Ingredient (B)
Using a clean and dry mixing bowl, put in the egg whites, whisk first then add in the sugar slowly.
Whisk, preferably with an electric beater, until the whites are stiff and glossy, but not dry. Fold in the whites into the (A)mixtures. Pour the batter into a 9" round tin and bake for about 45 minutes, or more, or till cooked. Remove from the oven and leave to cool completely on a cooling rack. Sliced into 3 layers.

For the filling
Using a clean and dry mixing bowl, pour in the whipped cream. On medium speed or high speed whisk until soft peaks form and gloss disappears.

To assembly cake:
Place a layer of cake into a cake board. Spread 1/3 of the Whipped cream and top with some mangoes cubes, then place second layer of the sponge cake on it. Repeat.
Spread the remaining cream over the whole cake. Lay the mango slices on the cake before pouring the mango mirror gently on top. Chilled then serve.

Char Siew Pau

2010-09-25T00:05:00.000-07:00

This is my 3rd attempt of making char siew pau in a week.
I'm so happy! Finally I got the texture that I want. I think adding baking powder play the trick, that made the pau soft and light texture.
The long slow fermentation of the yeast dough, that help the pau stay soft even when it turn cold.

Here is my new recipe.

Ingredients:

Yeast Dough Ingredient:
300 g Hong Kong flour
1 tsp instant yeast
150 ml water
1/2 tsp of salt

To make Yeast Dough
Mix flour, yeast, water and salt together. Just like the No Knead Method. Transfer it into a plastic bag and keep it in the fridge and leave it to rest for at least 15 hours.

Filling Ingredients:
4 chicken drum sticks, cut to small pieces
1 tbsp minced garlic
4 to 5 shallots sliced
1 tbsp of hosin sauce
1/2 tbsp soya sauce
2 3/4 tbsp sugar
1/2 tsp dark thick soya sauce
1 tbsp oyster sauce
1 tbsp tapioca flour diluted with 2 tbsp water
1/4 cup chopped fresh cilantro/ spring onion
1 tsp sesame oil

Method:

To make Filling:
Cut chicken into tiny dices, mix with hosin sauce, soya sauce, sugar, oyster sauce and dark sauce.

Heat wok with a little oil and add in the minced garlic, sliced shallot. Saute until fragrant and add the chicken meat, continue to cook until chicken is well done. Add the tapioca flour and water mixture. Cook until sauce comes back to the boil and thicken.

Add in chopped cilantro or spring onion and drizzle with sesame oil.

Leave to cool.

To make Pau Dough Ingredients:
150 g Hong Kong flour
1 tsp double action baking powder
3 tbsp sugar
1/2 tbsp shortening
1 tbsp water
1 tsp ammonium bicarbonate
2 tiny drops kan sui(akaline water/potassium carbonate & sodium bi-carbonate solution)

To make Pau Dough after 15 hours:

Sieve the baking powder with the flour.

Mix ammonium bicarbonate, kan sui(akaline water) and water and mix until ammonium bicarbonate is dissolved.

Tear up the yeasted dough into small pieces and place in a bowl, add in the sugar, shortening and the ammonium bicarbonate solution. Knead until well mixed, Add in flour and knead the dough until it is smooth.

Divide dough into portions. Line the divided dough up. Start from the first portion, cup the dough portion with your palm and round it. Repeat with the rest of the portions, lining them up in order.

While making the paus, fill steamer pot with water and bring to the boil.

Roll the first rolled portion dough out into a circle and fill with a tablespoon of cooled filling. Pleat the circle up and seal well. Roll the circle bigger, so that you can have more dough on top of pau. Put a piece of paper at the base of pau and leave in a steamer rack, covered with a damp cloth while you prepare another paus.

Make sure water is in a rolling boil before putting the steamer rack with the prepared paus to steam for 10 minutes, if you are making bigger paus, then steaming time will be longer.

Continue to wrap paus with the char siew filling and steam.

These paus cannot be consumed yet as they stink from the ammonium bicarbonate. A second steaming of 10 minutes is required to allow the ammonium to dissipate.

Enjoy the paus warm.

Please see Lilyng Blog, if you like the original smiling Char Siew Pau
http://lilyng2000.blogspot.com/2010/01/oyster-sauce-char-siew-pau.html

Making Shortcrust Pastry Apple Pie

2010-09-13T19:52:00.000-07:00

Crisp, light and easy to prepare, shortcrust is the most frequently used of all pie and tart pastries.

Shortcrust dough is made from flour, butter, water and a little salt-usually, half the amount of butter to flour.

The dough takes very little time to make. Indeed, to achieve perfect tender shortcrust pastry, speed is essential, overworking would only strengthen the gluten in the dough and make the butter oily- resulting in a mixture that will become hard and tough on baking.

To help keep the dough cool, chill the water and butter. Chilling any dough before use relaxes the gluten, making the dough less elastic and softer and easier to roll out.

For extra insurance, you can brush the bottom layer of pastry dough lightly with whisked egg white before adding the filling. In the oven the egg white will cook to a thin glaze that will prevent the filling's moisture from seeping into the dough.

Pastry Ingredients:

250g cold butter, cut to pieces
500g flour
pinch of salt
5-8 tablespoons iced water

Method

1).Rubbing the butter into the flour. add the salt to the flour and sift them into a large mixing bowl. Add all the butter cubes to the flour. Using the tips of your fingers and thumbs, pick up a small amount of butter and flour. Lightly rub them and together and let the mixture fall back into the bowl. Continue for 2 to 3 minutes, until all of the butter is incorporated and the mixture resembles very coarse breadcrumbs.

2).Adding water. Use a spoon to make a shallow well in the mixture, spoon in a little iced water. Because some flours absorb more water than others, the quantity of water you need may vary, always start with a minimum amount in order to avoid soggy result. Then, use your hands to lightly gather the dough together. Add a little more water if necessary, the mixture should cling together without being damp.

3). Finishing the dough. Lightly press the dough together and form it into a ball. Wrap the dough in cling wrap film, to prevent drying out, and chill the dough for about 15 minutes before use.

For Double-crust Apple Pie filling Ingredients:

1 kg apple (8 medium size)
2 tablespoons flour
pinch of salt
About 2/3 to1 cup of brown sugar ( if green apple use more sugar and less for red apple)
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon ground cinnamon
30g butter
1/2 lemon

Method
1).Mixing the apple filling. Place the flour, salt, sugar and spices in a mixing bowl. Peel, core and slice the apples, and add them to the bowl. With your hands, toss the apples until they are evenly coated with the dry ingredients.

2). Preparing the dough. Divide the dough into halves, one for the top of the pie and one for the base.

3). To make the base, roll the dough into a round about 5mm thick. Lining the tin. To ensure that the round of dough is big enough to cover the base and overlap the side of the pan, the pastry should be slightly wider than the pan.

4). Filling and covering the pie. Filling the base with the apples and dot them with butter. If the apple are sweet, sprinkle them with lemon juice. Roll the remaining dough to the thickness of 5mm and place it over the filling.

5). Finishing the edges. Use a knife to trim away the excess dough. Using your thumb and index finger, pinch the dough firmly to seal the base and top. With knife, pierce the top in several places to allow steam to escape as the pie bakes. If you like, glaze it before baking by brushing the top with a lightly whisked egg.

6). Bake the pie in an oven preheated to 220C for 10 to 15 minutes, then at 180C for 40 to 45minutes, or until the pastry is firm and golden-brown.

7). Hot pastry crumble easily. Let it cool for a few minutes before cutting. Serve the pie warm or cold..:)

White Snow Skin Mooncake

2010-09-12T20:11:00.000-07:00

To make Snow Skin Mooncake is so Easy....

For mooncake skin:

90g Kou Fen (Fried glutinous rice flour)
10g Tang Mien Flour ( Steamed)
30g shortening
About 180g-200g water
100g Sugar

Filiings:

250g Lotus Paste or Red Bean Paste
2 tablespoon of toasted melon seeds

Method:

1).For skin: Mix water and sugar together until sugar dissolved. Cool in the fridge.

2).Mix Kou Fen, Tang Mien flour and shortening together by rubbing-in method and then pour all the cold syrup and mix till you get a soft dough. Do not over mix.

3).Divide dough into 50g each, my mould is 100g. I'm using 50%.

4).Divide filling into 50g each and roll it into a ball.

5). Flatten the dough and wrap in the filling. Put it into the mould and press it out.

6). Serve chilled.

Here is my video showing you how to wrap a snow skin mooncake.:)

Traditional Mooncake

2010-09-03T22:49:00.000-07:00

Mooncake festival is coming soon hehe... I'm going to make mooncake again:). This will be my second year of making homemade mooncake from the scratch. All my recipes are mainly from Aunty Yochana blog. Last week, I have already use 1 kg of lotus seeds to make the lotus paste. The process of making the lotus paste is really tiring. It take hours of remove the skin of the lotus seeds, but the end result is really worth it.

Ingredients of making lotus paste
500g lotus seeds
450g of sugar
350g to 400g of groundnut oil
11/4 tbsp of alkaline water (need it when soaking of the seeds for removing of the skin)
2 tbsp of maltose
1 tbsp of condense milk
1/2 tsp of salt
for the caramel 4 tbsp of sugar

Method:
1. Mix lotus seeds with 11/4 tbsp of alkaline water and 3 tbsp of water, rest for 20 mins. Then pour in the hot boiling water and cover it for about 20-30 mins. Wash away the lotus seeds skin, then add water to the seeds and cook until lotus seeds are soft.

2. Blend the lotus seeds until very fine.

3. Heat the wok and fry the 4 tbsp of sugar with some oil till sugar turns caramel in colour. Pour in the blended lotus seeds, sugar, salt and oil and fry till water dries up.

4. Add in the maltose and condense milk, mix well. cool and keep.

For the Mooncake pastry

350g of Hong kong flour ( I used top flour)
90g of groundnut oil. ( I used cock brand 100percent groundnut oil)
200g of moon cake syrup ( This was made about a year ago, the recipe is from Aunty Yochana blog)
11/4 tsp of alkaline water
1 tsp of molasses (optional to make the pastry darker in colour only)

Method:
Mix all the liquid ingredients together, sift in the flour and mixing it into a soft dough and cover it to rest. Let the dough rest for at least 1 hour, but not more than 18 hours in the room temperature.

Lighty toasted some nut or seed ( walnut, pinenut, olive seeds or melon seeds about 100g) Mix it into the lotus paste. Divide lotus paste into 68g each.

Wrap with 32g of pastry and press into mooncake mould press out from the mould and bake for 10mins, cool slightly then brush with egg glaze( 1 egg + 1 tbsp water + 1tsp of groundnut oil), Then rebake again for another 10mins or till golden brown.

Madeleines

2010-09-03T21:20:00.000-07:00

This is the Madeleine mould pan that cost $2 from Daiso.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines. My madeleine mould pan was bought from the 2 dollars shop Daiso.

Madeleines Recipes

Ingredient:
3/4 cup of self raising flour or (3/4 cup of plain flour with 1 tsp baking powder and a pinch of salt)

1/4 cup + 2 tbs granulated sugar or castor sugar
2 large eggs
1 tbs honey
1 tbs packed brown sugar
finely grated zest of a lemon
6 tbs of butter melted and keep warm

Method

1. In a small bowl, sift self raising flour. Or sift together the plain flour, baking powder and salt if your are using the plain flour and set a side.

2. In a medium bowl, using a wire whisk, mix the eggs, sugar, honey , brown sugar and lemon zest together over a hot water pot, until the sugar dissolved. Remove from the hot water pot, continue to whisk till the mixture is light and fluffy.

3. Add the flour mixture step (1) and whisk just until combined.

4. Add the warm melted butter, stirring just until incorporated.

5. Pour it into a plastic piping bag and refrigerate for 1 hour.

6. Generously grease madeleine mould pan with butter, dust it with some flour. Pipe in some madeleine cold batter into the mould pan. Bake them for 13 to 15 minutes, at preheated oven 175C until they are puffed and turn golden brown. Invert the pans onto wire racks and give them a hard tap to remove the cookies from the moulds. Serve them warm dusted with a bit of confectioners’ sugar for the best flavour.

I have found this video from the youtube that show how to make this madeleine.

Yam Flaky Teochew Mooncake

2010-08-25T06:19:00.000-07:00

Ingredient for the skin
A
200g plain flour
30g icing sugar
50g shortening
120ml water
1/2 tsp white vinegar

Ingredient for the oil skin
B
180g plain flour
100g shortening
Few drops of purple colouring

For filling
C
5 shallots (chopped)
80ml cooking oil

D
500g yam(sliced, steamed, mashed while hot)
150g castor sugar
20g tang min flour

Method:
1.Fry shallots of (C) in oil till aromatic. Add in ingredient(D) and fry till mixture is thick. Turn off heat and cool. Divide mixture into 30g portions.

2.Combine flour, icing sugar and shortening of ingredient (A). Add in water and vinegar. Knead into a soft dough and roll into a square piece.

3.Combine ingredient (B) and roll into squarish, place in the centre of no(2).

4. Enclose both sides of no.(3) together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over and roll flat. Next, roll into a swiss roll, repeat process. Cut into 20 pieces, wrap in no.(1), seal edge facing downwards.

5. Place no.(4) on a baking tray lined with baking paper. Bake in a preheated oven at 180C for 20-25 minutes till cooked through but not golden looking. cool well.

Chocolate Birthday Cake

2010-08-17T21:05:00.000-07:00

This is BK's fiftieth birthday cake. Using the chocolate genoise and filling it with the blueberry filling, cover with the chocolate ganache. The flowers and words are made of chocolate fondant:)

Making Dora-Yaki (Sweet Red Bean Paste Pancake)

2010-05-07T02:13:00.000-07:00

Sweet Red Bean Paste Pancakes also known as Dora-Yaki is one of the popular sweets snack in Japan. I hope you’ll enjoy this recipe.

The Dorayaki Recipe

Here are the ingredients:
3 eggs
1/2 cup of sugar
2 tbsp of honey
3 tbsp of milk powder
1/2 tsp baking powder
1/2 tsp baking soda
1+3/4 cups of flour
about 3/4 cup to 1 cup of water
1 tbsp of soy sauce
some sweet red bean paste for the filling

Method

1. Using a electric mixer, beat the eggs and sugar until light and creamy.
2. Add in the honey slowly. Mix well.
3. Mix milk powder, baking powder, baking soda and flour together.
4. Add flour mixture into the egg mixture, mix well.
5. Add in the water, then the soy sauce. Mix well.

Oil a non-stick pan using some paper kitchen towel dub in oil. Heat pan up using low fire. Pour a spoonful of batter into the pan and make into a round shape. Let is cook until you see bubbles forming. Then turn the pancake over and fry for another 5 seconds. Repeat.

Sandwich sweet red bean paste between two pancakes and serve hot.

Once cooled down you may deep-freeze them wrapped in cellophane paper.

Tua Sar Bing ( Tambun Biscuit)

2010-05-03T23:42:00.000-07:00

Ingredients

For the filling

•250g split green peas, soaked for several hours and drained
•160g castor sugar
•2–2½ tbsp fried shallot oil
•2 tbsp deep fried shallot crisps or more
•3/4 tsp salt
.1/2 tsp pepper

For the pastry

Water dough
•150g plain flour
•1 tbsp icing sugar
•1/2 tsp salt
•30g corn oil & 30g shortening
•80g water
•1 tbsp lemon juice

Oil dough
•100g plain flour
•60g shortening / margarine

Egg glaze
•1 egg yolk
•1 tbsp water
•A pinch of salt

Method

To prepare the filling: Steam the well-drained split green peas until soft and cooked through. Blend in a food processor until fine.

Remove blended green pea paste into a non-stick wok and add in sugar, salt, pepper, shallot oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.

Water dough: Put flour, salt, icing sugar, shortening and oil into a mixing bowl. Combine water and lemon juice in a cup and pour into the flour. Mix well to blend until dough is smooth. Leave aside to rest for 25–30 minutes.

Oil dough: Combine flour and shortening / margarine and mix into a smooth dough. Set aside to rest for 25–30 minutes.

Roll out both water dough and oil dough into long sausage shapes and cut each into 40–42 equal sized pieces. Roll out a piece of water dough and wrap in a piece of oil dough. Roll out flat and roll up into a Swiss roll.

Repeat the rolling and flattening of the piece of dough three times. Do this for the rest of the pieces of dough.

To each piece of prepared pastry skin, add a heaped teaspoonful of filling. Gather up the sides and roll into a ball. Place each ball on a lightly greased tray.

Brush the biscuits with egg glaze and bake in preheated oven at 160°C for 15–20 minutes or until biscuits turn golden brown.

For water dough, oil dough and how to assemble the chinese pastry, please refer to this chinese video.

Gelatinized Dough Method Rye Bread

2010-05-03T21:27:00.000-07:00

Sweet Corn Bread.

Sweet Corn Bread, Rye Bread And Ham & Cheese Bread.

Hi! Most of you like to eat soft bread right? Making a high fibre bread like the Rye bread or Wholemeal bread, they will alway turn hard after it was left on the table after a day. Nowadays, people are more health conscious and they refer to eat food which is natural, without adding any chemical food additive. I have being making homemade bread, after learning about Water roux starter (65C TangZhong) from Florence. Few days ago, I found this book" Magic Bread" by Alex Goh, he is using the gelatinized dough method of making softer bread and his method was a bit diffence from Florence.

Rye Bread

Here is the recipe:

Rye Bread

A (The gelatinized dough)
60g Bread Flour
45g Boiling Water

Add the boiling water to the bread flour, mix until well blended to form a dough. cover and set aside to cool. Keep it into the refrigerator for at least 12hours.

B
170g Bread Flour
70g Rye Flour
15g Sugar
5g Salt
4g Instant Yeast

C
1 tsp Molasses
140g Cold Water

D
15g Butter

E
90g Raisins

Method
Mix B until well-blended. Add in C and knead to form rough dough.Add in A and knead until well-blended.
Add in D and knead to form elastic dough. Add in E mix until well combined.

Cover the dough and let it rest for about 1 hr or until double its size.

Divide the dough into 6 egual pieces and mould it round.
Let it rest for 10 minutes.

Flatten the dough and roll it up like a swiss roll.
Place it onto a greased pan. Let it proof for about 60 minutes. Bake at 190C for about 30 minutes.

65C Oatmeal Raisin Bread

2010-04-22T04:57:00.000-07:00

I made 65C Oatmeal Raisin Bread again. No more over baking, and I shaped them into small swiss rolls and baked them in the loaf tins. As you can see they look better than the 1st try..:)

See the texture are fine and softer.

Filling each small dough with margarine and cinnamon sugar.

This is my 1st try of making it..

Look a bit over baked, but it taste good:P (1st time)

Healthy Oatmeal Raisin Bread. My living room is filled with sweet flavour of cinnamon aroma fragrant:) I love it! I always looking for healthy bread recipe and I found this from Florence's Blogs ( Do What I like). I just baked it this evening and the bread is amazing! Slightly chewy texture from the addition of oats, and the warm flavour of cinnamon. It was delicious..:)

There are many way to make a loaf of bread. Today I'm trying out this 65C TangZhong（汤種）method which said to produce soft and bouncy bread, and which keeps bread well too. Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

To make this TangZhong,
Used 250ml water and 50g of bread flour.
Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C TangZhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the TangZhong. Leave to cool before using it.

Here is the picture of the Tangzhong（汤種）

Ingredients:
165g bread flour
70g rolled oats soaked in 115g hot water, leave to cool
75g wholemeal flour
55g egg beaten lightly
5g instant yeast
1/4 tsp cinnamon powder
1/2 tsp salt
30g brown sugar
20g sugar
15g melted butter
55g TangZhong(汤種)
80g raisin

Filling
20g melted butter
20g sugar+ 1/2 tsp cinnamon powder

Method

Mix all ingredients except raisin till a dough is formed. Knead in the raisins.
prove dough for 1 hour
Punch dough down to release the air and rest dough for 10 minutes.
Roll dough into a flat rectangular shape, brush it with the melted butter from the filling and sprinkle the cinnamon sugar mixture evenly on it.
Roll it up like a swiss roll and seal the edges properly.
Put it on the baking tray, Prove dough for another 1 hour and bake at 190C for 30 mins or till golden brown.

Lao Por Bing ( Wife Cake)

2010-04-21T05:28:00.000-07:00

Wife Cakes are actually made by men for their wives. It seems that long ago a wife sold herself as a servant to get money to pay for medical treatment for her father-in-law. The husband was so impressed by her dedication and wanting his wife back that he created the Wife Cake which he sold in the market. They became very popular so he was able to earn enough money to buy his wife back.

Lao Por Bing ( Wife Cake) has a long history and is popular in Hong Kong, and among Chinese. My Family loves this cake.

For the water dough, oil dough and how to assemble the pastry, please refer to this chinese video

This recipe is from Do What I Like
Water Dough:
100g top flour
25g icing sugar
20g margarine
20g sunflower oil
20g water

Oil Dough:
100g top flour
45g sunflower oil

Filling:
55g candied winter melon, chopped to bite size( I rinsed off some of the sugar)
55g castor sugar
70g cooked glutinous rice flour (Koh Fun)
18g margarine
15g roasted white sesame seeds
12g dessicated coconut
120g boiled drinking water (at room temp.)

Egg wash
1 yolk + 1 tsp. water + pinch of salt

Method:

1. Put all Filling ingredients into a big bowl, mix until combined. Divide into 14 equal portions.

2. Water Dough: Rub butter into sieved flour and icing sugar till bread crumb state. Add in the water till a pliable dough is formed. Cling wrap dough and rest for 30 minutes. Divide dough into 14 equal portions.

3. Oil Dough: Pour oil into flour and rub into an oily dough. Cling wrap and leave aside to rest for 30 minutes. Divide dough into 14 equal portions.

4. To Assemble: Flatten a piece of water dough and wrap in the oil dough. Press and roll out dough into a longish flar piece with a rolling pin. Roll it up Swiss roll-style. Turn the dough 90 degrees and then roll it into a longish flat piece. Roll it up Swiss roll-style again. Pinch the 2 side edges and shape it into a flat circular shape. Put a piece of filling in the center of the dough and wrapped it. Flatten it. Apply egg wash.

5. Place on parchment paper lined baking sheet and bake in preheated oven at 200C for 9 minutes. Apply egg wash again. Bake for another 5 minutes or until golden brown.

Tony Roma's Ribs Copycat Recipe

2010-04-11T14:23:00.000-07:00

My family loves BBQ ribs!!! I found this recipe on the internet, and did some changes to the recipe. If you are not willing to pay a lot to have this at the restaurant, you should try this.:)

Tony Roma's BBQ Baby Back Ribs

Tony Roma's BBQ Baby Back Ribs Sauce Ingredients:
1 cup of Ketchup
1 cup of Apple Cider Vinegar
1/2 cup of Dark Corn Syrup( I used golden syrup)
2 tsp of Brown Sugar
2 tbsp worcestershire sauce
2 tbsp of mustard
1/2 tsp of Freshly Ground Black Pepper
2 cloves of Fresh Garlic minced
1 apple puree or 1/2 cup of apple juice ( i used apple puree )
1 small fresh chilly minced

To make the sauce:
Combine all the ingredients in a small sauce pan and bring to boil. Reduce the heat and allow it simmer for about 20 minutes until it becomes as thick as any normal BBQ sauce should be.

BBQ Baby Back Ribs Procedure

Ingredients:
2 slabs of Baby Back Ribs

Tony Roma's BBQ Baby Back Ribs Sauce

Start by preparing the ribs. This is quick and easy, if you have never done it. The only real consideration is to ensure that the membrane has been removed from the bone-side of the slab. If not, just slide a dull knife under the membrane and lift it up a small section of it. (You might have to pry it a little bit.) Then grab that section and peel the membrane off. It's pretty tough so it should come off in one piece. Finally, clean anyway any excess fat that may have been trapped underneath it. Once the ribs are cleaned up, place them in a pot of water and boil them for about 30minutes. Afterwards give them a generous coating of sauce and wrap them in aluminum foil suitable for baking. Don't use the super thin stuff, if it breaks, you are going to have a nasty mess to clean up.

Make sure you sealed them up good and then pop them in the refrigerator for a couple of hours. After that preheat the oven to 175°C and stick the ribs in. Let them cook for about 2and 1/2 hours and take them out.

At this point you have two choices. The first is to coat the ribs with the remaining sauce and stick them back in the oven with the foil unwrapped (so they are exposed). Turn the oven on broil and let them cook for about 15 more minutes. This will give them a nice crispy top.

The other alternative is to allow the ribs to cool, seal them back up and put them back in the refrigerator. Later when you are ready to serve them; fire up the grill, coat them with the remaining sauce and cook them until they are warm and a little bit crispy. It shouldn't take more than a few minutes on each side. There you have it. Tony Roma's BBQ Baby Back Ribs right at home. It's a fairly lengthy procedure but it's not the least bit hard, just time consuming.:)

Swiss Roll Cake

2010-03-25T06:31:00.000-07:00

I'm having a hard time editing this video.

Making a sponge cake for the swiss roll.

The ingredients are as follows:

4 eggs
1/2 cup of sugar (125g)
1 cup of cake flour (125g)
30ml of milk
30ml of sunflower oil
A teaspoon of vanilla extract
Some swiss meringue butter cream for filling

You will need to use an electric mixer. Put the eggs in a clean mixing bowl, start at high speed. Add in the sugar and beat until the volume of the mixture increases, then change the beating speed to medium and continue to beat until it is stabilised. Then change to low speed and fold in the flour. You can use a spatula or a hand whisk to fold in the flour. Pour part of this flour mixture into the milk, oil and vanilla mixture and mix well. The oil mixture will become lighter therefore it will be easier to mix with flour mixture later. This way the cake batter will deflate less (to retain the air bubbles within) when both combined. Try not to over mix otehrwise the cake will become hard.:( Bake the cake at a preheated oven temperature of 190 degree C for 8 mins.

Simple Banana Cake

2010-03-18T18:34:00.000-07:00

This is not a very well baked cake. I can't say that it is a failure but only a little under baked. As you can see from the middle and top part of the cake is a little moist. Haha.. next time I will make a super duper good one to show you hehe...

Although this doesn't look good, I still like banana cake very much.

My whole living room smells of banaNA.... :P

Simple Banana Cake Recipe

Ingredients.

1 cup of banana puree, about 4 to 5 bananas
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon powder
A pinch of salt
1 teaspoon pure vanilla extract
1/2 cup (125g) butter, room temperature
1/2 cup caster sugar
2 large eggs, room temperature

Directions
1.Preheat oven to 180 degree C. Line an 8 inch tin with baking paper; set aside.
2.In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon powder and salt; set aside. In a small bowl, mix together banana puree and vanilla; set aside.
4.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add one egg at a time until just blended.
5.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the banana mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6.Pour batter slowly into the prepared tin. Transfer the tin to oven and bake until skewer comes out clean when inserted into the centre of cake after 50 to 55 minutes. Turn out, remove paper and transfer to a wire rack and let cake cool completely.

海綿砂糖蛋糕卷 Sugar Roll

2010-03-17T02:16:00.000-07:00

Hi, I'm going to copy and paste this recipe and the video. To make a sucessful sponge cake, you need to make sure all the ingredients is at the room temperature.

材料：
A.全蛋450公克、細砂糖385公克
B.低筋麵粉260公克、香草粉1/2小匙
C.奶水50公克、沙拉油50公克
D.鮮奶油150公克、細砂糖適量

作法
1.將材料A放入攪拌缸中，用攪拌器快速打到變白，再轉中速攪拌到呈現浪花狀，且勾起麵糊時會垂2 ~3公分備用。
2.低筋麵粉與香草粉過篩，加進作法1的麵糊中，用刮刀拌勻。
3.用軟刮板先刮作法2的攪拌缸底確定底部已沒麵粉，取1/3作法3的麵糊倒入拌勻的材料C中攪拌均勻，再倒回麵糊中由下往上拌勻呈麵糊攪拌均勻。
4.將作法3的麵糊倒入烤盤中約6分滿，重摔兩下讓空氣跑出來。
5.將作法4放入已預熱的烤箱中，以上下火190/150℃烤約15分，放涼5分鐘以上備用。
6.將作法5的蛋糕抹上鮮奶油往內捲成蛋糕卷，表面沾上細砂糖即可。

香草海綿蛋糕 Sponge Cake

2010-03-17T02:05:00.000-07:00

Hi, I'm really lazy to make my own video, so I copy and paste again. I should tell you this video is very good. I have learned a lot from it. The same reminder again, make sure all the ingredients are at the room temperature.

材料:低筋麵粉140公克、雞蛋4顆、牛奶30公克、砂糖206公克、香草粉1小匙、鹽4公克、沙拉油30公克。

先把麵粉、香草粉一起過篩。
把蛋、糖、鹽一起加入調理盆中，馬上用攪拌機打散，不馬上打會讓糖包住蛋會讓蛋打不起來，開始時攪拌機可以用快速打散，之後體積會膨脹5倍以上，打出來後的型態很像濕性發泡的蛋糊。
把之前過篩的麵粉倒入盆中用慢速來攪拌，攪拌到麵粉完全與蛋糊結合即可。
把牛奶、沙拉油一起混和，取一些麵糊與牛奶、沙拉油一起攪拌，再倒回調理盆中用刮板攪拌均勻這樣就好了。
把麵糊倒入活動烤模裡大約6~7分滿送進烤箱，烤箱溫度180度時間35分鐘左右。
烤完後等蛋糕變涼後在活動烤模的蛋糕周圍上壓一下，這樣就能脫模裝盤，這樣就完成香草海綿蛋糕。

Steamed Chicken

2010-03-08T02:17:00.000-08:00

Making Steamed Chicken at home is very economical. You can buy a kampong chicken at the NTUC supermarket for just $7.00. I learnt this simple and easy method from a cooking program on the TV. There are 2 methods. One is poaching by boiling the chicken in a pot of water.

Today, I'm using the steaming method to make this dish. You may ask... how long does it take to steam it to get a tender and juicy steamed chicken? Last time I always just try my luck. Agak agak lah.:) Haha....now no more.

Here are the guide.
Chicken weight and steaming time needed
about 1.3kg to 1.5kg Steam for 15 mins to 18 mins
about 1.6kg to 1.8kg Steam for 19 mins to 21 mins

Ingredients

You can use a whole chicken or just chicken parts

Mixture A
Mix 2 tbsp of water with
2 slices of ginger
1 tsp of salt
some spring onion
1 tsp of hua tiao wine

Rub the chicken with the mixture A. Place chicken on a big plate with the mixture A. Place it into the steamer only when water is boiling and then cover it. Steaming on high heat. DO NOT OPEN THE COVER DURING STEAMING. Follow the steaming guide. Turn off the fire when the time is up. BUT DO NOT OPEN THE COVER. Let it stay in the steamer for another 10 Mins. Remove the steamed chicken immediately when 10 mins is up. Transfer to a new plate to stop the cooking process. Use a stalk of spring onion to apply sesame oil onto the whole chicken and then leave to cool. Reserve the stock.

Chop the chicken into small pieces only when it has cooled down. Mix 1 tbsp of Lee Kum Kee Superior Light Soy Sauce with some chicken stock and sesame oil. Pour it over the chopped meat and it is ready to be served.

You can also stir fry some cabbage and carrot, add some chicken stock. The vegetable will taste really good.:)

Making Almond Biscotti

2010-03-06T07:39:00.000-08:00

I decided to make biscotti today. Biscotti has a crunchy texture, and it need to be baked twice in the oven. It goes nicely with a cup of hot coffee or tea.

Rolling the sticky dough into a logs

Slicing the biscotti after the first baked, need to bake again after cutting

The Biscotti are ready to serve with a cup hot tea or coffee

Almond Biscotti

Ingredients
2/3 cup granulated sugar
2/3 cup brown sugar
21/2 cups all-purpose flour
Pinch of cinnamon
1 tsp baking powder
3 Tbsp butter, softened
21/2 eggs beaten with 1 Tbsp vanilla extract ( the other 1/2 egg use for glazing )
2 cups baked whole almonds (skins still on)
Egg wash ( 1/2 egg mixed with a little water )

Preheat oven to 175 degrees C.

Mix the sugar, flour, cinnamon, baking powder, soft butter, and baked almonds in a large bowl, whisk eggs and vanilla extract in a small bowl until well blended. Add egg mixture slowly to the flour mixture until it forms into a sticky dough. You can mix them either with an electric mixer or by hand.

Take the sticky dough out and divide it into 3 pieces, rolling each into a log, flattened just a bit, place them on a baking sheet lined with parchment paper. Brush with egg wash.

Bake in a preheated 175 degree C oven until firm, but not too hard. Mine took about 30 minutes to bake.

Remove from oven and let rest for several minutes, slice on the diagonal with a bread knife.

Place slices onto the baking sheets; place in the still warm oven with the temperature off and the oven door closed for 30-60 minutes. The longer it stays in the oven, the harder it will become. Remove from oven and cool completely before storing in an air-tight container. Stored properly, biscotti can last up to a month.

Wholemeal Bread Bun

2010-03-02T05:06:00.000-08:00

Wholemeal Bun

Making a cross cut on the bun

Shaping the bread dough

This bread is nothing special, I decided to make it because, I have some bread flour left on the shelf for quite while.

Making Homemade Kaya and Caramel Sugar

2010-02-28T21:19:00.000-08:00

Hi Everyone,

I'm cooking again, you'll be worried about my weight going up again right? hehe.. What to do, I like to try out new things. The ingredients are simple for making kaya but is the time spent standing by the stove that is tedious. Nevermind this will be well worth it, if the kaya turns out good haha.

Homemade Kaya

The Ingredients,

5 eggs

325g of sugar ( or about half of the caramel recipe below with 100g of sugar)

about 150ml to 200ml of thick coconut milk

a few pieces of pandan leave cut to 3cm long

If you want the kaya to be brownish in colour then you have to make the caramel sugar first

To make for about 500ml of caramel
Put 150ml of water in a heavy pan and add 500g of sugar. Stir gently over a medium heat until the sugar has dissolved. When the syrup comes to a boil, do not stir anymore and wait till it turns reddish-amber. Dip the pan in cold water and let the caramel cool a little before pouring in about 350ml cold water. Return the pan to the heat and stir the water and caramel together until the caramel is smoothly dissolved and has the correct consistency. Once diluted, the caramel will not harden even when quite cold. You can prepare this in advance to let it cool completely.

Let's start.. Using a mixing bowl, beat eggs with the sugar or caramel sugar until is smooth. Half fill a pot with water and heat until it simmers, then reduce to just a bare simmer. Place the mixing bowl onto this pot. Stir the egg mixture with the pandan leave till sugar dissolves. Adding the coconut milk slowly, a bit at a time. Continue stirring until it is completely well mixed, then add little bit of the milk again and repeat this process until the coconut all mixed into the egg mixture. This will take quite a while. Haha. I spent about 1 1/2 hours stirring and adding the coconut milk. After a while you will see the kaya thicken and it has the correct consistency. Your Kaya should look shiny and smooth. Hope to hear from you, if you have tried this out!!!

Cornflake Cookies

2010-02-05T06:42:00.000-08:00

Cornflake cookie is getting more and more popular during Chinese New Year. I started to make this cookies only 3 years ago, and now this is my favourites cookie of all time.

Recipe of Cornflake cookie

Ingredients

336g of butter
180g of caster sugar
3/4 tsp of salt
3 egg yolks
11/2 tsp of vanilla extract
450g of top flour
3/4 tsp of baking powder
3/8 tsp of baking soda
150g of cornflakes crushed them untill it becomes half amount.
3 tbsp coconut flake

Method

Sift top flour, baking powder and baking soda together. Beat butter, sugar and salt till light and creamy. Add in the egg yolk one at a time till well combine. Add in vanilla extract and mix well before folding in the flour mixture, cornflake and coconut flake. Mix well till you get a soft dough.

Roll out into a 1/2cm thick dough, and cut out pattern using a cutters.

You can also shape dough into small balls.

Bake in oven at 165C for about 15 mins or till golden brown.

Kueh Bangkit

2010-02-02T06:14:00.000-08:00

Making Kueh Bangkit is troublesome... you know why? That is because you need to fry the tapioca flour till light and fluffy, and it makes that whole house very powdery..need to do lot of cleaning up.

My daughter likes kueh bangkit very much!!! Haha...so I make this cookie specially for her.

Here is the Kueh Bangkit Recipes

Try to get very fresh tapioca flour. Please check the manufacturing date.
Get 1 whole grated coconut without the brown colour layer. 1 coconut can extract out about 150-200ml coconut milk.

Ingredients,

350g tapioca flour
5 pieces of pandan leaves
1 tsp of salt
2 large egg yolks
120g fine granulated sugar (2 tbsp to put into the coconut milk)
150ml of thick coconut milk
1 tbsp of butter (optional)Put in if you like the cookie to be buttery

Method

Wash the pandan leaves. Wipe them dry and cut into 3cm pieces

Use low heat fry the tapioca flour in the wok together with the pandan leaves till it is very light and fluffy. It takes about 15mins

Use low heat boil coconut milk with 2 tbsp of sugar( taken from the amount 120g fine granulated sugar)and salt. Leave to cool before use.

Beat egg yolks and the balance sugar till pale and creamy. Add the butter if you like the buttery smell.

Alternately add flour and coconut milk to the egg mixture slowly. The last addition of the flour should be done bit by bit to get a good firm dough. The dough should not be too wet or dry.

If it is too wet. The cookie will expand till the pattern disappear. If it is too dry the will be very hard.

Roll dough to 1/2 cm thick cut out cookie with the cookie cutter.Lay on the tray with baking paper. Baking at 160C for about 15 mins.

Kuih Rose

2010-01-31T19:04:00.000-08:00

Last saturday, after making kueh koya, there was about 150ml of coconut milk leftover. So I used it to make my Kuih Rose. In making of this kuih, mixing of the batter is very simple but it is hard to deep fry them. If the cooking oil is too hot, the kuih will stick to the mould and it will also get burnt easily. If you are using low heat, the kuih will absorb too much oil. The oil temperature is the main problem when you are frying the kuih rose.:)

Kuih Rose recipe

Ingredients

2 eggs
85g of sugar
100ml of thick coconut:). I have too much leftover so I used 150ml instead
1/2 tsp of salt
150ml of water.:) I used 100ml of water.
50g of plain flour
150g of rice flour

Method

Beat eggs with sugar till the sugar dissolves then add coconut milk, salt and water and mix well.

Combine with plain flour and rice flour. Mix well into batter.

Heat sufficient oil for deep frying. Dip mould into the hot oil and heat till mould is hot. Remove from the oil, rest mould on kitchen paper to remove excess oil and coat mould with batter. Return mould to the oil and deep fry over medium heat till the kuih rose changes colour, then remove from the mould and continue to fry till golden brown.
Remove and drain on kitchen paper. When cooled, store the kuih rose in an airtight container.

Bak Kwa

2010-01-31T02:08:00.000-08:00

The Sundaytimes Newspaper Home section, reported, Crowd Control. Beat bak kwa queue by going to factory sale..Haha..I'm not going to follow the crowd.. I'm making bak kwa myself. Last month, after making a few batches of it, I decided to make some changes to the recipe that I found it from Lilyng and I came out with my own new recipe.

You can visit Lilyng's blog below
LilyNgBakKwa
This is My Bak Kwa Recipe,
The Ingredients
1 kg of Minced Pork ( With about 20% fat)

Marinate
11/2 Tbsp of fish sauce
11/2 Tbsp of light soya sauce( I used Tai Hua Special light soya sauce)
1 Cup of coarse sugar
1/8 Tsp of 5 spiced powder
1/2 Tsp of cinnamon powder
1/2 Tsp of white pepper powder
1/2 Tsp of kam cho (licorice) powder
1 Tsp of rose wine
11/2 Tsp of hua tiao chiew
1/2 Tsp of corriander seeds powder
1 piece of preserved bean curd red colour
1 Tsp of dark soya sauce

Season minced pork with the marinate and leave in the fridge overnight.
Spread meat onto the baking paper. You can cover with cling wrap and using a rolling pin to roll it out flat. Try to spread meat as thinly as possible.

Bake in the oven at 75 degree C till dry, for about 1/2 an hour.

Remove and cut meat into pieces. Set oven to 175 degree C and grill meat until golden brown.

You can view my video on youtube how make to my bak kwa.

Kueh Koya (Green Bean Cookies)

2010-01-30T21:46:00.000-08:00

K
Last Friday, after my girl's dental appointment, we stopped by Sun Lik at seah street. Thinking of making some kueh koya over this weekend. I want to buy the green bean flour from this shop. After reading alot on Auntyyochana blogs, now I know where to get all my baking ingredients. Thank You Auntyyochana. :)

To make this cookie,

Kueh Koya

Ingredient,

300g of green bean flour
165g of caster sugar grinded till becomes powder
100ml of thick coconut milk

First, I started frying the green bean flour with pandan leaf on low heat till light. Leave to cool.
As for the sugar, I used a grinder to grind caster sugar into powder. I wanted to make Nonya Kueh Koya, so the last ingredient is coconut milk. The coconut milk need to be boiled, then cooled. When all the ingredients are measure, sift green bean flour with icing sugar into a big mixing bowl. Slowly sprinkle the coconut milk into the flour mixture, a little at a time. Stop adding the coconut milk, when mixture becomes breadcrumb like.

Press mixture into kueh koya mould. Knock out then place cookie onto a baking tray. Bake at 75C for about 2 hours or till cookies hardened with a dry surface.

Tips

When pressing the mixture into the mould, don't press too hard. Though it can be knocked out easily, but cookie becomes very had after baked.

If you don't want the coconut milk it can be replaced by water.

Pineapple Tart

2010-01-30T17:04:00.000-08:00

Chinese New Year is comming... as usual I'm very busy baking cookies. I had prepared the Pineapple tart jam two weeks ago. This time, the jam sweetness is just right. I used 10 unripe pineapples to 1kg of coarse sugar. My friend came by to learn how to make the pastry, and we tried making some..it came out really good!!

This is the Blogs I got this recipe.
http://chezannies.blogspot.com/2009/01/homemade-pineapple-tarts-part-2.html

The recipe we used is the enclosed jam verson.
Pineapple tart
Ingredient :
350g of all purpose flour
350g of cake flour ( I'm using the top flour )
500g of scs butter
100g of caster sugar ( if you are using the ready made jam reduce sugar to 50g, because the jam usually is very sweet)
100g of milk powder
1 whole egg and 2 egg yolks

1 egg for glazing

Method
Place parchment paper on the cookie tray, or use small baking cup. I'm choosing the baking cup it's easier to handle...haha.
Preheated oven at 175C Baking time total is 20 to 30Mins

Let start now...

For the Pastry
Measure and place all the flour, milk powder and sugar into a big mixing bowl. It is better if you sieve them together. If you are using rub in method.. cut the cold butter into smaller cubes and rub it into the flour mixture. Rub in butter till it becomes breadcrumbs like.
Eggs lightly beaten and mix into the flour mixture. Mix well. knead it to a dough. Don't over knead it. Once they are combine is fine. Over knead dough will give you a hard pastry for your tart.

Chill the pastry dough for 10mins

Use 1/2 tablespoon of dough, roll it into a ball and press thinly, wrap with 1/2 teaspoon of jam, shape it into a ball.
Put it into the baking cup. Place on the tray. You need sometimes to make all the tart.

When finished shaping all the tarts... now you can bake them. Preheated oven at 175C. Bake the tart for 6 mins first, remove from the oven, brush them with the egg wash. Place its back again and continue baking till golden brown, it take about another 20mins Total baking time is about 25 to 30mins

This recipe is for the enclosed jam version only, don't use this for the open face cookie.

See video how to make pineapple jam.