Younger Son Birthday

Another birthday cake in February. This time is my younger son who turns 4 this year. Sitting beside the cake is his favourite company bed time stuffed toy...little pink teddy bear. This bear is actually given as free gift by a bank which is having promotion fare few years back. He keeps it since the day he saw it. That time he is around 1 year old plus. Now, he can't sleep without its’ company. This including bringing along whenever he travels. We did buy him bigger brown teddy bear. But he doesn't like it and keep aside. He only likes this little bear... The special about this bear is small and cute (according to him).

As you see he likes chocolate flavour. Here comes the chocolate sponge cake with whipping cream icing. The birthday cake might not look perfect to me. But for him this cake is perfect! He is happy to see his favourite teddy bear cookies with his name written on the cake. This makes me happy too. J 

Hokkaido Milky Loaf/ Water Roux Method- Cottony Soft!

I read this Hokkaido milky loaf from Happy Home Baking who is strongly recommends this recipe. I had bookmarked this recipe quite sometimes. Since I have some whipping cream around, is time to try on this recipe.

The bread is amazingly great! The texture is really fluffy and cottony soft! Just like the bread selling at bakery shops. It is well effort to prepare the water roux. Furthermore the dough is easy to handle (I knead by hand). 

I baked the dough into loaf and several mini buns.

Source: Angie's Recipes, Hokkaido milky loaf2

Ingredients: yield about 600g dough

~Water Roux/ Tangzhong Starter (yields about 200g water roux)

50g bread flour

250ml water

~Bread Dough

(A)

120g water roux starter

55g sugar
1/2 tsp salt

1 egg

30g milk

50g whipping cream (original cream fraiche)

(B)

300g bread flour

50g cake flour (original rye flour)

30g milk powder

7g yeast

(C)

30g oil/ butter

(D) Filling for mini bun

Some sausages and cheddar cheese

Methods:

~ Water Roux/ Tangzhong Starter

1. Put the bread flour inside a pot. Pour in the water slowly and whisk to combine. Continue till all the water finish. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Store in fridge once it is completely cool.

3. Thaw at room temperature before use. Preferably to use up in 3 days.

~ Bread Dough

1. Put 120g water roux starter into a mixing bowl. Follow by other ingredients in (A). Stir to mix.

2. Add in flour from (B). Stir till all the flour coated with the liquid. Then, knead to form dough.

3. Add in oil and knead to form smooth and elastic dough. Cover and rest for 45 minutes.

4. Transfer to working surface. Divide the dough into 2 portions (300g each). Shape into balls and rest for 10 minutes.

(a) Loaf Bread

5. Flatten the ball into rectangle and roll it up like swiss rolls.

6. Place inside a greased loaf tin and rest for 45 minutes.

7. Bake at 180C for 22-25 minutes.

(b)Mini cheese and sausage bun

5. Divide the other portion (300g) into 50g each. Shape into balls and rest for 10 minutes.

6. Shape accordingly. Place in baking tray and rest for 45 minutes.

7. Bake at 180C for 12 minutes.

Mini Spiral Milk Mantou

This time I add some cocoa flavour into these mini milk mantou. Sometimes it is fun to eat mantou layer by layer…

Source : recreate from early post mini milk mantou

Ingredients : yields 20-22 pieces

2 cups plain flour

1 cup low protein flour

1 tsp baking powder

1½ tsp yeast

½ tsp salt

3 tbsp sugar

1 cup milk

2 tsp cocoa powder

* Dissolve with some water, this will be cocoa paste. Set aside

Methods:

1. Mix flour, baking powder, yeast, salt and sugar together. Pour in milk (reserve some) and mix into a pliable dough.

2. Divide the dough into 2 portions. Add in the cocoa paste in one of the portion and knead till well combined. Cover both dough and rest for 10 minutes.

3. Transfer ½ of the plain and cocoa each from the rested dough on working surface. Slightly stretch into strips. Twist the strips together into a rope-shape.

4. Flatten the rope-shape dough into rectangle. Brush the surface dough with some water. Gently roll the dough into swiss roll shape.

5. Cut into 10-12 pieces and place on lined paper (I used banana leaf). Put the mantou into steamer and rest for 10-15 minutes. Repeat for the other half of the dough.

6. Start steaming from cold water with medium heat. Once the water boiled, turn down to low-medium heat and steam further 7-10 minutes.

7. Once the steaming time is over, off the heat. Leave the mantou inside the steamer for 1 minute before open the lid.

Heart Shape Plait

This time I play with plait to form a heart shape. I will submitting this post to Aspiring Bakers #4 : Love In The Air (Feb 2011) hosted by Cuisine Paradise.

Source : The world of bread, Alex Goh

Ingredients:

(A)

250g bread flour

35g sugar

½ tsp salt

10g milk powder

2 tsp yeast

(B)

1 egg

100ml water

(C)

15g oil/ butter

Methods:

1. Put all ingredients (A) into a bowl and stir to mix. Add (B) and knead to form dough.

2. Add oil and continue kneading to form smooth dough. Cover and let it prove for 45 minutes.

3. Transfer to working surface. Divide the dough about 100g pieces. Shape into balls and rest for 10 minutes.

4. Roll out the dough into 6 long strips, then plait 3 pieces together. Connect 3 pieces of strips at one end. Start to braid. Once end, pinch the end and tuck them under the braid. Makes 2 plaits.

5. Arrange the plaits to form a heart shape on a greased baking tray. Leave to prove for 45 minutes.

6. Brush with egg wash, sprinkle some sesame seeds and bake at 180C for 18-20 minutes.

My Elder Son Birthday

February month is birthday month in my family as my 3 heroes are celebrating birthday! Today is my elder son turns 6. I decorate his cake pink as he usually asking for. He just likes everything red or pink. : D

Nothing fancy, just a plain chiffon cake decorated with whipping cream. This time I use mini mash mellow for the topping. Both my sons enjoy the cake.

Here I like to wish my son a very happy birthday, 身体健康,快高长大‏.

Tortilla

It is very expensive to buy a packet of tortilla here. It costs more than RM10 for 10 pieces ! It is easy to make at home as it is mainly make from flour, yeast and water. I used the tortilla as base for my heart shape pizza. Just spread the tortilla with spaghetti sauce and top with your favourite pizza cheeses and topping. 

I'm submitting this post to Aspiring Bakers #4  February 2011 to support the theme of this month “ Love In The Air” hosted by Cuisine Paradise.

Source: 阿芳的3杯面粉
Ingredients: yields 10 pieces
3 cups plain flour
2 tbsp castor sugar
1½ tsp yeast
1 egg
3/4 cup water

2 tbsp oil

Methods:
1. Put all the ingredients except oil into a bowl. Stir with chopstick till all the flour coated with liquid.
2. Start to knead till form dough. Add in the oil and continue kneading to form smooth dough.

3. Cover and rest for 30-40 minutes.

4. Transfer to working surface. Divide into 10 equal portions. Shape into balls and rest for 10 minutes.

5. Roll each ball into flat and round shape.

6. Heat up a wok (prefer nonstick or thick base wok). Place the flat dough inside the wok. Cook on low heat about 2-3 minutes each side.

7. Rest the tortilla on a rack. Ready to serve with your favourite filling!

Nian Gao Pancake

This is a simple pancake and easy to make at home. I used to make for my kids with different filling like sausage and cheese, tuna, red bean etc. This time I use nian gao. It is best to serve when the filling is still warm and gooey. Do try!

Source: 阿芳的3杯面粉

Ingredients: yields 12 pieces

(A)

3 cups plain flour

2 tbsp castor sugar

1½ tsp yeast

1 cup water

(B) Filling

12 slices of nian gao

Methods:

1. Put all the ingredients (A) into a bowl. Stir with chopstick till all the flour coated with liquid.

2. Start to knead till form smooth dough.

3. Cover and rest for 25-30 minutes.

4. Transfer to working surface. Divide into 12 equal portions. Shape into balls and rest for 10 minutes.

5. Wrap each ball with a slice of nian gao. Shape into round and flatten. Rest the pancake for 10 minutes.

6. Heat up a wok (prefer nonstick or thick base wok). Coat the wok surface with little oil. Arrange the pancake inside the wok. Cook on low heat about 4-5 minutes each side. Enjoy!

Flower, Flower...Everywhere...

I used to walk around my father-in-law bongsai and orchid garden every time I visit home. This time I took a lot of pictures on these beautiful plants especially orchid.

Before I go to orchid let me start with one of the interesting bongsai that I found. These photos are taken from the same bongsai tree in different dimension. Every corner has its own look!

How small and how big are orchid that you ever seen? There are even smaller or bigger orchid elsewhere.

These are the same species of orchid plant. The bright red pedals are male and the dull green pedals are female. According to my mother-in-law, I'm pretty lucky as it is hard to find blossom female species! Do you think the male orchid hiding a dolphin inside ?

These orchid are come with big pedals. Can you spot some animals inside these orchid?

These orchid are with small pedals.

These orchid are grow in bundle. Some orchid is facing downwards and some is facing upwards.

Orchid is really interesting! They come in different shape and colour. What can you spot in the above photos ? Monkeys somewhere! And even has my sons' favourite BEN 10 alien character "Chill".

These orchid have big, wide colourful pedals. Looks like an alien hidden in every orchid.

Below is other type of flower that I found.

Pretty lanterns.

 

Do you know that vanilla beans that we use in baking are come from orchid plant? Above is one of the vanilla orchid tree.

Valentine Day is just around the corner. I like to wish you all a very Happy Valentine with your lover and everyone that you love. Hope you all like my above present...

Banana Sponge Cake

As I know sponge cake recipe used to start with beating egg and sugar till light and fluffy before adding any dry ingredients. I tried before and end up failure. I did beat the egg mixture till light and fluffy. It turns into disaster once I add in flour. The batter becomes “heavy” and not light as it suppose to be. Still don’t know why….

It catches my eyes once I notice this sponge cake recipe is different. It is a lot easier! Basically just add everything and beat till light and fluffy. Yes I succeed this time! Thanks for her recipe.

Source : Banana sponge cake from Cook.Bake.Love. 
I had made some adjustment to suite my taste.

Ingredients:

(A)

75g light brown sugar

½ tbsp ovalette

4 eggs

120g cake flour

1 tsp cinnamon powder

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

 (B)

200g mashed banana

3 tbsp vegetable oil

Methods: 

1. Beat brown sugar with ovalette till combine. Add in the other ingredients from (A) and beat at high speed till light and fluffy as shown in the picture.

 

2. Add in mashed banana and beat till well incorporated. Lastly stir in oil till well combined.

3. Pour into 20cm chiffon mould. Bake at 160C for 38-40 minutes.

4. Invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

Sausage & Pork Floss Pau

These are mini pau which I made during my stay in my mother-in-law house. These are mainly for kids' party. In order to make it attractive, I shape them into flower (sausage) and rabbit (pork floss).

Ingredients: yields 20 pcs mini pau
(A)
3 cups plain flour
1 tsp yeast
2 tsp baking powder
2 tbsp castor sugar
1 cup water

(B)Filling
10 pcs mini sausage
Pork floss for "rabbit"

Methods:
1. Mix (A) into dough. Knead to form smooth dough.
2. Cover and rest for 10 minutes.
3. Transfer to working surface, divide into 20 portions, shape into balls and rest for 5 minutes.

4. Shape into flower (sausage) as shown in the picture. As for rabbit, wrap with pork floss and shape into oval. Use sunflower seeds for the ears, red colouring or "bak kua" for the eyes.
5. Place inside the steamer and rest for 10 minutes.
6. Bring the water to boil. Steam the pau at medium heat for 7 minutes. Off the heat, rest inside the steamer for 1 minute before open the lid.

Banana Cake with Bread Flour

   

I am still on vacation, since I have access to internet I like to post this which I had draft early.

I have bookmarked this recipe since the day I read it in one of my book collection. The reason is this banana cake is using bread flour (high protein flour) instead of cake flour (low protein flour). I never use bread flour for the whole cake before. Therefore, I'm very curious how is the texture will turns like. At the end, the cake turns up surprisingly good! It is not dense neither dry. It is soft and moist! It has its own characteristic.

Since the batter doesn't have any cinnamon powder in it, I sprinkle some on top together with some coarse sugar. It gives slightly bites when fresh from the oven. I definitely will bake this again.

source: Favourite Home-made Recipes, recipe book
I had done some adjustment to suite my taste.
Ingredients:
60g margarine (butter)
60g castor sugar
1/4 tsp salt

1 egg

150g bread flour
1/2 tsp baking powder
1/2 tsp baking soda

150g mashed banana
35g water (milk)
50g raisin

Topping (optional)
Sprinkle with 1 tsp cinnamon powder and 1 tsp coarse sugar

Methods:
1. Beat margarine (butter), sugar and salt till soft and fluffy. Slowly add in the egg (in 3 batches). Beat till well incorporated.
2. Add in sifted flour, baking powder and baking soda. Gently stir to mix. Add in mashed banana, water and raisin before the flour well combined with the beaten margarine (butter). This time stir to well combine. Make sure do not over mix.
3. Pour the batter into greased cake mould (I'm using L23cm x W13cm x H8cm). Bake in preheated oven 180C for 25-28 minutes.