Thursday, October 21, 2010

Char Siew Por Lor Pau/Tangzhong Bun(菠萝包)

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)
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

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.

Thursday, October 7, 2010

Mango Cake

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:
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

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)


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.