Tuesday, November 13, 2012

Sweet Potato Pau/Bun甜薯莲蓉包

Sweet Potato Pau 甜薯莲蓉包

Please refer to the pau making video below

Ingredients for sponge dough:
1 cup of plain flour
1/2 cup of water
1/2 tsp of instant yeast
sponge dough

Mix all the ingredients together cover and let it rest to ferment at room temperature for 2 hours. After 2 hours the sponge dough is ready to be used or you can also freeze it for future use.
sweet potato and sponge dough

Ingredients for sweet potato pau/bun

  • 80g sweet potato (already steamed and mashed)
  • 200g sponge dough ( already made earlier )
  • 145g hong kong flour ( depend on the wetness of the sweet potato, you might need some adjustment)
  • 50g milk
  • 1/2 tsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 Tbsp cooking oil
  • 120g lotus paste or any type of filling you prefer.

Lotus paste

Knead dough till soft and smooth

Mix all the ingredients together and knead it until soft and smooth. Let it rest for 15 minutes.

Divide dough into 8 equal portions, shape and fill each portion with some filling, then steam for 15 minutes.

Friday, November 9, 2012

Curry Chicken/Ayam Masak Merah

Curry Chicken Ingredients

  • 1kg chicken parts
  • 1/2 tsp turmeric powder
  • 1 tsp salt
Marinate chicken with turmeric powder and salt for 1/2 hour.
  • 3-4 shallots
  • 2-3 cloves of garlic
  • 1 piece of ginger
  • 3 chilli padi
  • 4-5 dried or fresh chillies 
Mill shallots, garlic,ginger and chillies into a paste.

  • 2 inches cinnamon
  • 3 cloves
  • 2 cardamoms
  • 1 onion chopped
  • 1 lemongrass
  • 1 tomato chopped

  • 1/3 cup of tomato ketchup
  • 1/3 cup of coconut milk
  • 1 cup of water
To prepare this dish please refer to the video below .

Thursday, November 8, 2012

Salted Egg Yolk Custard Buns(奶黄流沙包)

Failed 奶黄流沙包
Salted egg yolk custard buns

This is a video of making salted egg yolk bun.

For the filling:
1 salted yolk (cooked and mashed)
25g fine sugar
25g icing sugar
68g butter
80g custard powder ( used too much today, need to reduce to 40g)
2 Tbs coconut milk

 Mix altogether into a paste, and keep it in the refrigerator for 1 hr.

 Mix altogether into a paste.

 Keep it in the refrigerator for 1hour.

Ingredients for the buns:
210g hong kong flour
80g coconut milk
about 30g - 40g water (for adjustment )
1/2 tsp yeast
15g fine sugar
1/2 tsp baking powder
1/2 tsp salt

Mix altogether into a soft smooth dough and knead dough till it can be stretched into a thin translucent membrane. Covered and let it rest for 10 minutes.

stretching the dough into a thin translucent membrane like a windowpane.

knead to a smooth soft dough.

Divide dough into 12 equal portion.

Steam buns for about 15 minutes.

Sunday, November 4, 2012

Tower Of Chocolate Cake

Yes! You are right this was my birthday cake and this was really a ridiculous chocolate cake; it was full of chocolate and you will die for it if you love chocolate.
I didn't mention to you that we love chocolate. I usually make chocolate cake for them on their birthdays and this time although is my birthday, my son requested for a chocolate cake. So, we came to know about Crumb Boss and her special heavenly cake, which she calls the 'Chocolate Tower of Death Cake'. I didn't want to use the same name which I find unlucky and changed to the 'Tower of Chocolate Cake'.

I didn't follow all her recipe and made some changes to it, but if you like to know more about Crumb Boss you can refer to her blogs.

Tower of chocolate cake recipe:

For the ingredients
You will need:
  1. Chocolate cake
  2. Chocolate ganache
  3. Cream cheese icing
  4. Salted caramel butter cream

For cake ingredients:
  • 11/2 cups plain flour
  • 1 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 227g butter
  • 300g fine sugar
  • 6 eggs about 50g each
  • 170g buttermilk( I made the buttermilk myself by using 170g milk with 1Tbsp of lemon juice)
  • 1tsp vanilla


  • Preheat oven to 170°C, measure all the ingredients and sift all the dry ingredients together, get 2 round 8 inches baking pans and lined them with baking paper.
  • Beat butter and sugar until light and creamy, then add eggs one at a time. 

  • Add egg gradually, beating thoroughly after each addition. In between mixing, add some flour mixture to combine if the mixture started to curb. 

  • At low speed add in the flour mixture alternately with the buttermilk.

  • Stir until just combined and the mixture is smooth. Pour mixture into the prepared pans and bake at 170°C for about 35 minutes or until done.

To prepared the Cream cheese icing:

  • 170g cream cheese
  • 40g butter
  • 70g icing sugar
  • 1 tsp vanilla

Cream together until light and creamy.

To prepared chocolate ganache:

  • 130g chocolate 70% cocoa butter
  • 130g cream
  • 30g butter

Heat cream to simmering and add to chocolate, wait for a few minutes then stir to a smooth mixture. Add in the soft butter and continue stirring to combine well.

For the salted caramel butter cream recipe, you can find it at the salted caramel macarons recipes. I never make this, because I still have some left over from the macarons making.

To assemble cake:
Slice each cake into 3 equal layers, so you will have 6 layers.

  • Assemble it with different cream filling for each layer. 

  • Cover the outside with a thin layer of chocolate ganache and keep it in the fridge for a few hours first before pouring a layer of warm chocolate ganache over it.