Vivian Pang Kitchen

Chicken Nuggets

2012-02-22T11:20:00.000+08:00

One day my younger son asking for chicken nuggets. I was surprise because I never prepare nuggets for him before. After some conversation then I know he ate in school during party time.

I read about chicken nuggets recipe sometimes from fellow blogger friends. After some surfing I find it in Alex (I Love. I Cook. I Bake ) and Peng’s Kitchen blogs. Without any hesitate I get all the ingredients ready and here comes homemade chicken nuggets. My two kids and even their daddy like these nuggets very much! Thanks to them for sharing this great recipe. I definitely will make again.

Adaptedand slightly modified from Alex and Peng's Kitchen
Ingredient:
~ Nuggets
500g chicken breast (slice and chopped finely)
1 medium carrot (grated finely)
2 eggs (original use additional 2 egg yolks. That’s why mine turn out paleinstead of yellowish)
1 tbsp fried onion (omit)
1 tsp white pepper
1 tsp salt
1 tbsp fish sauce
1/4 tsp chicken stock powder(omit)
2 tbsp cornflour(original use sago flour / tapioca starch)
4 tbsp instant oatmeal(original use breadcrumbs)
5 tbsp mayonnaise

~ For coating
2 eggs(slightly beaten)
Some breadcrumbs

Method:

~ Nuggets
1. Lined 8" square pan with baking paper. Lightly coat with oil.
*Bigger pan will get thinner batter. I'm pretty happy with this thickness.

2. Mix all ingredients till well incorporated. Pour the batter into the greasedpan. Smooth the surface with spatula.

3. Bring water to boil. Steam on high heat for 15 minutes or till cooked.

4. Let it cool. Cut into shape of your choice with cookies cutter.
(or just cut small rectangular shape asAlex and Peng Kitchen did.)

5. Dip each piece into beaten eggs, after that roll onto breadcrumbs tillevenly coated.

6. Keep inside container and place in freezer for 30 minutes.
* You can store in this stage for future used.

7. Deep fry or pan fry till golden brown. Enjoy!

I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh.

One Bite Cheese Bread (Valentine) ^.^

2012-02-21T11:18:00.000+08:00

One bite cheese bread is our family favourite snack especially my kids.I baked many times and now I can bake without refer to the recipe :D

The only different is cutting the dough with cookies cutter-heart. Although my kids have them many times but still can't wait to eat them once came out from oven ^.^ Please refer here for the recipe.

My Elder Son Turns 7th!

2012-02-18T15:57:00.000+08:00

Todayis my elder son birthday. He is 7 years old now! He likes sea creaturesespecially sharks :D He has many types of sharks in his toy collection. Herequest "shark" as his birthday cake. Well as what you see thisdefinitely not a shark. I make him cake deco into little fish.

Son,I think you need to wait for few more years for your mum to master good cakedeco. ^o^

HappyBirthday!

I’musing Carol chiffon cake recipe here. If you are interested on how to getchiffon cake ready for birthday cake do refer here.

Red Bean Buns/ Water Roux Method

2012-02-16T10:06:00.000+08:00

I'm using the same dough recipe in my early post Loaf Bread for these red bean buns. My family likes the soft and fluffy texture of the buns.

*This is one of my old posts and the dough is kneaded with bread machine.

Recipe adapted from Christine's Recipes, Tangzhong Loaf bread

Red bean filling from YT Kitchen's Collection

Ingredient: yield about 650g dough

~Water Roux/ Tangzhong Starter

50g bread flour

250ml water

~Red Bean Filling

450g red bean

150g castor sugar (original 225g)

50g glucose syrup (麦芽糖‏)

1/4 tsp salt

40g butter

1 tbsp water

~Bread Dough

(A)

120g water roux starter

110ml water(milk)

55g sugar

5g salt

(B)

350g bread flour

7g milk powder

6g yeast

(C)

30g oil/ butter

Method:

~ 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.

~ Red Bean Filling

1. Soak the red bean overnight. Cook in pressure cooker or ordinary pot till soft.

2. Puree the cooked red bean with blender. In a wok, add in puree red bean, castor sugar, glucose syrup and salt.

3. Cook at medium-low heat by stirring continuously till thick. Once the paste is formed, add in butter in 2 batches. Stir to combine for each addition. Repeat the same process for the 1 tablespoon of water.

4. Once all incorporated. Turn off the heat. Leave to cool. Shape into balls, about 30g each. Set aside.

* This portion is more than enough for this recipe. Do keep the left over in fridge for future used.

~ Bread Dough

1. In a bowl, dilute the water roux starter with 110ml water. Then pour inside bread machine together with sugar and salt.

2. Add in flour from (B). Yeast is the last ingredient adding inside the bread machine. Turn the machine on and let it knead about 10 minutes or dough is formed. Do check the wetness of the dough, if too dry add water or otherwise.

3. Once dough is formed, add in oil and continue knead to form smooth and elastic dough. Cover and rest for 45 minutes.

4. Transfer to working surface. Divide the dough into 50g portions. Shape into balls and rest for 10 minutes.

5. Wrap each ball with the red bean paste. Shaping by slightly flatten the dough into round. Place them on greased baking tray and rest for 45 minutes.

6. Apply egg wash on the buns. With a scissor make several cuts around the buns. Sprinkle some sesame seeds in the center.

7. Bake at 180C for 12 minutes. Remove and cool on wire rack. Enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting

2012-02-14T10:48:00.000+08:00

There are few reasons why I bake this red velvet cupcake.First I haven't bake red velvet cake before. Therefore I like to support BakeAlong event and give myself a chance to try.

Second I want to try out my piping skills! I just bought myself nozzles. I would like to take this opportunity to try out and learn. February months is birthday months for my 3 heroes. For sure I will bake birthday cakes for them. Decorate cakes will come in handy then :)

Last but not least red symbolic romance and love. It is very meaningful to bake something red and pretty cupcake. Therefore I added red colouring in my cream cheese frosting as well. By the way my cupcakes are not that red :D My kids very happy to see my very 1st frosting cupcakes. I'm happy too seeing them enjoying every bite of the red velvet cupcakes. ^_^

Adapted and slightly modified from Nasi Lemak Lover
Ingredient: yield about 8 standard size cupcakes
~Cupcake
(A)
80g unsalted butter, at room temperature
120g caster sugar(I used 100g)
1 large egg
1/2tsp vanilla extract

(B)
150g cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder

1/2 cup buttermilk, at room temperature (I substituted by combine 1/2cup milk+1/2tbsp lemon juice, set aside for 5mins)
1 tbsp liquid red food colouring
1/2 tsp white rice vinegar
1/2 tsp baking soda

~Cream Cheese frosting
150g cream cheese, at room temperature(I used 100g)
40g butter, at room temperature(I used 30g)
70g icing sugar, sifted(I used 50g)
1tbsp lemon juices
Finely grated lemon zest from 1 lemon

Method:
~Cream Cheese frosting
1. Beat cream cheese and butter till light and creamy.

2. Add in icing sugar and mix well on low speed.

3. Add in lemon juices and lemon zest, combine well.

4. Store in fridge for later use.

~Cupcake
1. Preheat oven to 180C. Place cupcake liners into muffin cups.

2. Sift flour, baking powder, salt and cocoa together ina bowl. In a jug, stir the red colouring into the buttermilk. Set aside.

3. In the bowl of an electric mixer, beat the butter andsugar until light and fluffy. Beat in egg, followed by vanilla extract untilthe mixture is smooth.

4. With the mixer on low speed, alternately add the flourand buttermilk in 3 additions, starting and ending with flour. Mix until evenlycombined. (I mix by folding with spatula)

5. Combine vinegar and baking soda in a small bowl untilit fizzes. Quickly add to the batter and fold through briskly until evenlyincorporated.

6. Pour into the prepared cupcake liners and bake in theoven on the middle rack for 25 minutes or until a skewer inserted comes outclean.

7. Remove from oven and let it cool on wire rack.

8. Apply cream cheese frosting and serve.

I hope you all like my cupcakes too. I like to share this red velvet cupcakes via this month Bake Along No. 18 : Theme - Red Velvet Cupcakes

HappyValentine !

Valentine Sandwiches ^o^

2012-02-13T16:14:00.001+08:00

Ihave two slices of white bread sitting around. So I decided to make some snackfor my kids. Since valentine is around I make hearts sandwich.

My 5 years old son was very happy when looking at the hearts.
Son: Mummy you like me. (smile as he take over the snack)
Me: Why?
Son: Because you make me heart shape sandwich.
Me: What if I don't like you?
Son: You will make "X" shape to me. ^0^

Hope this simple sandwich can give you some idea on your Valentine menu. I'm submitting this “heart” to Very Good Recipes for this month theme challenge Be My Valentine.

Ingredient: yield 4 mini sandwich
2 slices of white bread
2 slices cheddar cheese
2 eggs
Salt and pepper as seasoning
Some tomato sauce

Method:
1. Crack the eggs into a bowl. Seasoning with salt and pepper. Slightly beat tocombine. Put some oil in wok and fry till golden brown. Set aside to cool.

2. Cut the white loaf, fried egg, cheddar cheese into heart shape respectivelywith cookies cutter.

3. Assemble by stacking the cheddar and fried egg in between the sandwich. Decorate by drizzle some tomato sauce on top.

Valentine Buns/ Sponge Dough Method (Overnight)

2012-02-10T11:00:00.000+08:00

Usingsponge dough in bread making is not unusual. Normally we used bread flour aswell in sponge dough. What I want to highlight is what if using all-purposeflour instead of bread flour? Well I did posted the similar recipes in Black Sesame Loaf Bread. It works very well too. It still can produce soft and fluffy bread.When you are run out of bread flour why not use all-purpose flour in spongedough? (save $ as well) :D

I prefer sweet bun therefore I choose jam instead of tuna (as shown in Carol blog). I have experience of baking buns with jam. Due to the oven heat the jam become runny and out from its original place. In order to get pretty buns I baked the buns first then fill the jam. Why strawberries (red)? BecauseI like to send this post to February month theme :

Be My Valentine

organized by

Very Good Recipes.

Referencefrom 阿芳老师的三杯面粉and Carol (shaping)
Ingredient : yield about 70g x 9 pcs
~Sponge Dough
1 cup (about 120g) all-purpose flour
1/2 tsp yeast
60-70g water

~Bread Dough
(A)

Abovesponge dough

*Tearinto pieces
150g mixture of an egg and water
(keep some egg for egg wash)
50g sugar
1/8 tsp salt
2 cups bread flour
1/2 tsp yeast

(B)
20g butter

~filling
Strawberries jam

Methods:

~Sponge Dough

Mix all till form dough. Keep inside greased plastic bag (noproving needed). Make a tight knob without leaving any space for the dough. Storein fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15minutes at room temperature before use.

Before(left) and after (right) more than 4hours in the fridge

~BreadDough

1. Putall ingredients (A) in sequence into kneading bowl. Beat till form dough. Add inthe butter and continue knead till smooth and elastic.

2.Cover and keep to rest for 1 hour 15 minutes or double its size.

3.Divide into 70g each. Shape into balls and leave to rest for 15 minutes.

4.Roll out each ball into rectangle and fold into oval shape. Seal tight andslightly roll into log (about 15cm length). Make a cut in the center with oneend still attach (Look like a V). Place the cut side towards center to shapeinto heart. Please refer here for the steps.

5.Place the “hearts” on baking pan and leave to rest for 45 minutes or double itssize.

6.Apply egg wash and bake in preheated oven 180C for about 15 minutes.

7.Remove and leave to cool on wire rack. Fill in the jam of your choice. Serve!

Award

2012-02-09T17:28:00.000+08:00

Anotheraward! Thanks to Alice and Passionate About Baking for passing me this award.

Iwould like to pass this award to some of the great blogs.

Qi Qi in the house

Bake for Happy Kids

Small Small Baker

Sugar and Everything Nice

My Little Space

Hesti

My Little Favourite DIY

Award

2012-02-07T10:27:00.000+08:00

Thanks to Wen of Wen's Delight for passing this award to me.

Liebster is German and translates to

the English word “dearest”or” favorite”.

It’s meant for up-and-coming blogs with less than"200 followers".

Here are the rules:

* Thanks your Liebster Blog Award presenter on yourblog.

* Link back to the blogger who presented the awardto you.

* Copy and paste the blog award on your blog.

* Present the Liebster Blog Award to 5 blogs of 200followers or less who you feel deserve to be noticed. (Some say just 3 or moreblogs of less than 200 followers each).

* Let them know they have been chosen by leaving acomment at their blog.

Here I like to share with some of my favouriteblogger friends. ^.^

No-Frills Recipes

安琪玲の天空

HESTI’S KITCHEN : yummy for your tummy...

MY 123 Favourites DIY

Passionate About Baking

Nian Gao Puff (Chinese pastry)/年糕酥

2012-02-06T09:56:00.000+08:00

Happy Chap GohMeh! I’m sure most of you will spend time with family and love ones. WellI would like to end my Chinese New Year dishes with this Nian Gao puff.

I like the “melted” filling of Nian Gao while having them ~~hot~~ warm. This pastry recipe is using yeast. Therefore feel like having bread surrounded by pastry. Do try! Use any filling you like.

Adaptedand modified from 阿芳老师三杯面粉 recipe book
Ingredient: yields about 12 pcs
(A)
~Water dough
2 cups all-purpose flour
1 tsp yeast
1 tbsp vegetable oil
140ml water

(B)
~Oil dough
1 cup low protein flour(I usedall-purpose flour)
1/2 cup vegetable oil ( I used70g lard)

Method:
1. Mix all ingredients (A) to form smooth dough. Cover and rest for 15 minutes.

2. While waiting prepare oil dough. Mix all till form dough.

3. Divide both water and oil dough into 2 equal portions. Wrap the oil doughinside the water dough. Seal and proceed with the next one.

4. Place the ball on the lightly floured surface. Roll out into rectangle. Fold1/3 to the center and the other 1/3 on top. Repeat the same process one moretime.

5. Roll out the dough into rectangle. Divide into 6 portions (use the length of Nian Gao as guide). Place the Nian Gao inside and wrap. Make sure the closing is facing down. Press with fork to seal both edges.

6. Brush the puff with egg wash. Make some cuts on it. Bake in preheated oven 180C for 20 minutes.

7. Remove and cool on wire rack. Best to serve warm. Enjoy!

I’m submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight and Muhibbah Malaysian Monday hosted by Suresh.

Chinese sausage（腊肠）steamed buns/ Straight Dough Method

2012-02-04T19:54:00.000+08:00

Chinesesausage is commonly known by its Cantonese name "Lap Cheong" or"Lap Chang" (written as "腊肠" in Chinese).

Lap Chang (腊肠) is a dried, hard sausage usually made frompork and a high content of fat. It is normally smoked, sweetened, and seasonedwith Rose water, rice wine and soy sauce.

During this Chinese New Year I manage to buy sausage which texture is softer compare with the ordinary Lap Chang. As written in the package it says is made from loin part. If you happen to have it why not try out this steamed buns ?

I’m submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Adaptedand modified from Reesekitchen

Yields: about 60g x 12

Ingredients:
~Dough

(A)
320g cake flour
120 g corn flour
50g sugar
1 tsp yeast
200ml water

(B)
1 tbsp vegetable oil
10g double action baking powder

~Filling

Chinesesausage (cut lengthwise according to your preference)

Method:
1. Put all ingredients (A)in a kneading bowl. Mix till form dough.

2. Add in the oil and continue kneading till form smooth dough. Cover and leaveaside for 1 hour 30 minutes.

3. Add in the double action baking powder and hand knead till well combine. Shape intoa ball and leave to rest for 15 minutes.

4. Gently press to flatten the ball. Divide into 12 pcs of triangles (startwith 4 parts then divide each part into 3).

5. Wrap the sausage as shown. Place on greased paper and leave to rest for15-20 minutes.

6. Bring the water to boil. Steam the buns at medium heat for 10 minutes. Turn off the heat and leave the bun inside about 1 minute before open the lid. Enjoy!

I'm Not Bread/ Who Am I ?

2012-02-03T10:05:00.000+08:00

I need to behandled very gentle. I do not like massage. The less you handle the softer andfluffier I will be once baked. My other family members need baking powder torise but not me. They like to stay cold (fridge) before go into oven but notme. Can you guess who am I ?
...
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…
...
...

…

By looking at the shape I guess most of you get it correctly! Yes, isscone but not ordinary scone is yeasted scone.

This actually my 1st time of baking yeasted scone. This scone is using breadmaking method which required longer time compare with ordinary type. But it doesnot require long kneading process like bread. This dough requires minimummixing effort in order to produce soft texture.

The good thing about making this yeasted scone is can prepare the doughwithout machine. The dough is very easy to work with and not sticky at all. Ifyou looking for no knead dough recipe this is the one.

The texture is slightly different from the ordinary scone. This yeasted sconeyield softer texture especially having at the same day. Since this is the newrecipe that I bake for my family I asked my hubby his opinion on this yeastedscone. He is the person dislike butter cake. If happen to choose he preferchiffon cake. So his answer is "If you like to be choked, this is theright type of bakes" *~*' For those had scone before you know what is themeaning of "choked" here :D As for me I'm the opposite. I like buttercake and I like the dense and crumbly texture. I would say this is the bestscone I ever had. ^_^

Ibaked 1/2 dough as plain and the other 1/2 with mixed fruits. For those sconelover do try ! You might love and enjoy as much as I do.

Adaptedfrom Carol

Ingredients:

(A)
100g milk
30g sugar
3/4 tsp instant yeast

(B)
250g cake flour(low protein flour)
50g cold butter(cut into small cube)
Pinch of salt
1 egg

50g mixed fruits(optional)

Method:

1. Simmer the milk about to boil(around 35C), off the heat and stir in sugar.Follow by yeast and leave aside for 5 minutes. Add in the egg and slightly beatto mix. Set aside.

2. Sieve the cake flour into mixing bowl. Add in the chilled butter and rubinto bread crumb form.

3. Pour in the milk, yeast and egg mixture. Start mixing with spatula then byhand. Mix quickly to form dough.
*do not knead. This is to prevent develop the gluten of the flour which cancause hard texture.

4. Divide the dough into 2 equal portions. Add in the mixed fruits in one ofthe portion. This will be mixed fruits dough. Cover separately and leave torest for 1 hour or double in size.

5. Place the dough on the working surface. Roll out into rectangle shape. Fold1/3 to the center. Top up with the other 1/3 portion. Repeat this process foranother 2 times.

6. Cut into triangle shape. 4 triangles from each plain and mixed fruits dough.Place on lined baking pan. Leave to rest for 45 minutes or double in size.

7. Brush surface with some milk. Bake in preheated oven 170C for 15-17 minutes.Remove and cool on wire rack.

Golden Angkoo

2012-01-31T10:36:00.000+08:00

Everyone,Happy Chinese New Year! This will be my 1^st post after back from NewYear holiday in Peninsular Malaysia. I’m not travelling anywhere just spendingthe time with friends and family. Away from home I can’t bake due to lack of“utensil” and “ingredients”. However I can’t sit still without playing withflour and dough. I make quite a lot of steamed buns. I’m happy that thosesteamed buns are well received by my in-laws.

Mymother-in-law has quite numbers of angkoo moulds. Some of them are passing downfrom her mother. I love the mould’s patterns. Therefore I decided to make someangkoo kuih.

I still remember the 1st time I asked my mother-in-law about recipe ofangkoo kuih. She said she doesn't have the recipe. She use everything neededand adjust accordingly. I'm sure most of our elder like her making kuih base ontheir experience.

During the recent visit hometown I have the chance to make angkoo with her. I'm using pumpkin as part of the dough. Since I don't have weighing machine here I used bowl as my guide.I used equal amount of pumpkin purée and glutinous rice flour. Based on last experience of purple sweet potatoes angkoo I judge the doneness of the dough. It works really well.

With my mother-in-law helpand tips we manage to get the angkoo ready very fast! Since we not making alot, we used the peanut cookies as filling.

I will share some of the tips that I learned.

Reference from my mother-in-law
Ingredients: yield about 13 pieces
(A)
1 bowl pumpkin purée
1 tbsp sugar
1 bowl glutinous rice flour
Some peanut cookies as filling (13 pieces for 13 angkoo)

(B)
Some vegetable oil for greasing banana leaves and brushing the angkoo

Method:
1. Steam the pumpkin till soft. While the pumpkin is hot, mash and mix togetherwith the sugar till dissolve.

2. Add in the glutinous rice flour. Mixing with spoon/spatula by pressing thepumpkin against the flour. This is to help event coating. Do add some pumpkinpurée if the batter is dry.

3. Gather all the dough pieces into one. Slightly knead till form smooth andnot sticky dough.

4. Divide into individual portions. Wrap each dough with a piece of peanutcookies (filling of your choice).

5. Roll the ball in the glutinous flour (tips 1: Coat the ball with flourinstead of greasing the mould. This is to prevent dough stick on the mould). Press theball in the middle of angkoo mould. Press evenly and knock out.

6. Place the angkoo on greased banana leave. Brush the surface with oil (tips 2:Brush the angkoo before steam and not after. This step can get shining lookingangkoo and prevent stick to each other at the same time).

7. Bring water to boil. Turn down to medium heat and steam the angkoo for about8 minutes.

Why not prepare this golden angkoo as one of desserts ? I’m submitting this post for Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight and for Muhibbah Malaysian Monday hosted by Sharon.

My favourite Chinese New Year Dishes for the Year of Dragon

2012-01-18T11:27:00.000+08:00

Have you think of what dishes to prepare for your reunion dinner ? Why not browsing down and let me give you some idea from my previous dishes.

You can prepare this char siew a day or few days before the reunion dinner. The char siew sauce is incredible delicious! You can use it as sauce for steamed tofu or even boiled vegetables.

Char Siew

Crispy skin roasted duck. Dislike duck ? How about crispy skin roasted chicken ? Do find out more for the recipe.

Crispy Skin Roasted Duck

How about pork belly stew ? You can adding hard boiled eggs and tofu as the side dishes.

Pork Belly Stew(dong po pork)

Bored of having rice ? Make some Chinese burger to go with the delicious pork belly stew.

Chinese Burger

Why not gather around and wrap dumplings ? I'm sure everyone will like to have some delicious dumplings after all the hard work ^-^

Dumplings (Shanghai Jiaozi)

Fish paste is very versatile. You can use it in many ways. Do find out on how to make your own fish paste, here. Below are some of my dishes with fish paste.

Fish Cake

Fish Paste Bencurd Rolls

Fish paste with mushroom

A lot of Nian gao and bored of having them fried ? How about using the nian gao as filling in pancake ? Goey inside while serving these pancake hot !

Nian gao pancake

I will away for Chinese New Year celebration in Peninsular Malaysia. Therefore I won't be blogging until I'm back. See you guys in weeks time. Here I like to take this opportunity to wish all a very

Prosperous Lunar New Year.

祝福大家龙年順利平安,恭喜发财！

Traditional Peanut Cookies

2012-01-17T08:08:00.000+08:00

Thisis the last cookies I baked as gift for friends and family. Another cookiedough just roll and bake. Even my 7 and 5 years old sons able to help! One shapethe dough while the younger one glazing the cookies. They are very sweet ^_^ Iwish they can help me every year while I prepare Chinese New Year cookies. I'msure this will be part of their childhood memory too.

I grind my peanut. In order to ease my job I choose theone without shell. I fry them in wok at medium heat till slightly dark brown(make sure not too dark as it will taste bitter). Grind the toasted peanut withequal amount of flour (part of the all-purpose flour) in batches. This willhelp and ease to achieve superfine ground peanut. If you have time, choose thepeanut with skin as it is more fragrant. Do refer to Wendy blog on how toprepare shelled peanut for traditional peanut cookies.

Reference from Cook.Bake.Love
Ingredients:
(A)
400g peanut (toast and grind together with flour till fine)
250g icing sugar
550g all-purpose flour

(B)
300ml peanut oil

(C)
1 egg yolk (for glazing)

Method:
1. Mix (A) till well combined.

2. Add in (B) slowly, mix till form dough.
*do not knead the dough. Kneading will make the cookie hard.

3. Roll the dough into a small ball and place on a lined baking tray.

4. Shape by pressing straw on top of ball (type of straw for bubble tea). Brushthe surface with egg yolk.

5. Bake in preheated oven at 170C for 15 minutes. Transfer to wire rack forcooling. Keep in airtight container after cool down completely.

German Cookies

2012-01-14T19:53:00.000+08:00

Germancookies are very popular. It is famous with the “melt-in-the mouth” texture. Iwould say another type of cookies have the similar texture like kuih bangkit. SinceI have no time to bake the traditional type of kuih bangkit, this is my choice.I did bake some for my mum to bring home as Chinese New Year cookies. Hope myfather, sisters and brothers will like it as much as I do ^-^

Adaptedfrom Cook.Bake.Love
Ingredients:

(A)

125g butter, soften at room temperature (I used salted butter)
40g icing sugar

(B)

125g potato starch (马铃薯粉/上等生粉/风车粉/太白粉)
80g cake flour (can be replaced by plain flour)

Method:
1. Beat butter and icing sugar till light and fluffy. Sift in potato starch andflour, mix to form soft dough.

2. Roll into small ball, arrange on lined baking pan and press lightly with afork.

*To prevent cookie dough from sticking on fork, dip the fork in water beforeeach use.

3. Bake in preheated oven at 170C for 15 minutes. (do not bake till cookiesturn brown).
* Actually I suppose to bake at 150C for 20 minutes instead of 170C (shorten the baking time :P). Therefore some of my cookies a bit light brown.

Crispy Chocolate Chip Cookies

2012-01-13T19:53:00.000+08:00

This year, I keep my cookies simple. Can’t effort to bake“fancy” cookies like last year… Well this chocolate chip cookies definitelyeasy! Just drop the cookie dough and bake ^-^

For those who looking for crispy cookies, this is theone. Once cool it harden and crunchy when bite. My kids like it very much.

Adapted and slightly modified from Wendy
Ingredients：yield about 145 pieces
(A)
250g unsalted butter (soften at room temp)
100g white sugar
100g brown sugar

(B)
2 tsp vanilla extract
2 eggs (room temp, lightly beaten with VE)

(D)
200g (or more) semi-sweet chocolate chips

Method:

1. Cream (A) until the mixture turns pale and fluffy.

2. Add egg mixture gradually, mix well after each addition.

3. Add in (C) in 2 batches and beat at low speed till just incorporated.Fold in(D) with a spatula.

4. Drop a teaspoon of the cookie dough onto lined baking tray (use 2 smallspoons, one for scooping and another one for ‘pushing’). Leave some spacebetween the cookies to allow spreading.

5. Bake in preheated oven at 180C for about 15 minutes.

6. Transfer to a wire rack to cool completely before keep in airtightcontainer.

Japanese Cotton Cheesecake

2012-01-12T10:44:00.000+08:00

This Japanese cotton cheesecakedefinitely not my 1st try. In order to get it right I have attempts many times.How many? Well lost count :D I'm sure quite numbers of baker experience failurewhen baking Japanese cotton cheesecake. The ingredients and methods are verysimple but yet hard to bake a pretty looking cheesecake. After all thosefailure I manage to get my very 1st successful Japanese cheesecake.

This year I bake this cheesecake as part of my Chinese New Year gifts. With mymum help on taking care my baby girl I manage to bake cheesecake and cookies!Thank you mum! Without your help I really can't get my Chinese New Year bakesdone in time.

They are a lot of successfulJapanese cotton cheesecake baker. With their generous sharing I able to sharemine cheesecake now. Below are some of the useful links for your reference.

1. Carol

2. Christine's recipe

3. Forbidden Garden (with video)

4. Table for 2 or more...(Wendy)

Special thanks to j3sskitch3n on her advice while I encounter problem with my cheesecake. Thank you Jess!

Adapted andslightly modified from Wendy

Ingredients:

(A)

125g creamcheese

90ml milk

15g butter

(B)

30g flour

24g corn flour

3 egg yolks

(C)

3 egg whites
pinch of salt

1 tsp lime juice

75g sugar

Method:
1. Place cream cheese, milk and butter in a bowl. Cook with double boilermethod until thick and smooth. Set aside.

2. After the cheese mixture turned warm, mix in both flours. Stir with a whiskuntil smooth.

3. Add egg yolks into the cheese mixture and stir until well combined.

4. In anotherclean bowl, beat egg whites until frothy. Put in lime juice and add in sugar gradually, beat until softpeaks.

* Do refer to Forbidden garden (video attached)

5. Fold 1/4 ofegg whites into cheese mixture, and then another 1/4 of egg whites. Lastly the rest of egg whites. Make sure all the egg whites is well combined with the cheese mixture.

6. Pour batter intoa lined pan. I used regular 8” round pan with lined base and sides.

*If you are usingspringform pan, do refer Wendy blogon how to prepare the springform for water bath.

7. Place cakepan into a slightly bigger, shallower pan. Fill the bigger pan with boiling waterand put in oven to bake at 180C for 15 minutes. Then turn down to 120C andfurther bake for 40 minutes.

*I follow Carol oven temperature. Do adjustaccording to your oven.

8. Unmould cakeimmediately upon removal from oven, if not, the cake will shrink a lot.

* Don't worry of handling soft cotton cheesecake. If the cheesecake is well cooked you won't have the problem of removing the cake. It is not fragile that you think :)

9. Once cool, keep the cake infridge to chill before serving.

I’m sure everyoneis busy with Chinese New Year bakes :) For the coming posts I will share oncookies! Hope I manage to get all posted before I travel back to Peninsular Malaysiafor Chinese New Year celebration. Happy Baking!

Perfect Fudge Brownies

2012-01-10T15:16:00.000+08:00

This recipe is using ice bath. It involves baking thebrownies at a high temperature then dunking the pan in an ice bath, which stopthe cooking from the outside in. This method able to create smooth andcreamy in the center, crisp on the top and firm at the bottom.

I baked in 8" square pan. I found the batter is too little for mypan. I baked for 20 minutes as recommended. My brownies seems cooked throughinstead of “smooth and creamy” in the center. If happened to bake again I willshorten the baking time to 15 minutes.

Adaptedfrom Baking Bites, New Classic Brownies
Ingredients:

(A)

8tbsp unsalted butter (1/2 cup)
4 oz unsweetened chocolate (I used semi-sweet chocolate)

(B)
1 1/4 cups sugar (I reduced to 50g)
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup all-purpose flour
2/3 cup walnuts or pecans (I omit)

Method:

1. Melt the butter and the chocolate together in a bowl via double boilermethod, stirring often until smooth.

2.Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour.Stir until very smooth, about 1 minute. Add nuts, if using.

3.Scrape batter into prepared pan and bake at 200C for 20 minutes.

4.Meanwhile, prepare a water bath. Fill a large roasting pan with water and iceabout 1 inch deep. When the brownies are done – and they will look a bit dry ontop – take them immediately from the oven and place in the water bath. Add moreice to the water if necessary. Allow to cool completely in the bath beforeremoving the pan and cutting the brownies.

I'm submitting this for Bake Along No. 16 : Theme - Brownies. Do bake and share your brownies recipe too.

Chocolate Rolled Oatmeal Cookies

2012-01-02T07:02:00.000+08:00

It is hard to get children eat oatmeal. However by adding inside the cookies they won't even know! This is a simple and yet delicious and healthy cookies. You can chilled the dough and bake whenever when you are free.

Inspired by Little cookies earn big$ recipe book
Ingredients:
(A)
125g margarine/ butter
60g icing sugar

1 egg

(B)
100g flour
20g cocoa powder
1/4 tsp baking powder
* Sift and set aside
120g rolled oat (grind into powder)

Methods:
1. Cream margarine and sugar till creamy. Add in the egg and cream lightly till smooth.

2. Add in sifted flour from (B) and ground rolled oatmeal. Mix till well combine.

3. Divide the dough into two portions. Wrap with cling film separately. Shape according to your preference (round or square, big or small).
* I have the difficulty to shape into round shape :D

4. Keep the shaped dough in fridge and chill until firm. (I chill about 3 hours)

5. Remove from fridge. Transfer to working surface. With a sharp knife, cut the dough into slices (about 2mm thick). Arrange slices on lined baking trays.

6. Bake in preheated oven at 170C for 10-12 minutes.

7. Transfer to cool on wire rack. Store in air tight container.

Crispy Skin Roasted Duck

2012-01-01T14:28:00.000+08:00

Lately I'm busy with house cleaning and son's preparation to school. Mymum is here and she will stay with us about a week. I'm sure will cook and bakesomething she like.

My elder son is going to primary 1, Chinese school. I'm worry about hisadaption to his new school. He hardly talks mandarin although we as parentcommunicate in mandarin. Worry about his ability to listen and read his textbook. Planning to send him for tuition after Chinese New Year. I hope he ableto catch up.

Well enough story of mine let's move to today recipe. 2012 1stpost...crispy skin roasted duck :) I bake this yesterday! Still have another halfin my fridge. My family especially my sons enjoy it very much! They told metaste just like the one having in restaurant :D Here I like to thanks My LittleSpace and My Kitchen Snippets for the recipe and idea of preparing this dish. Idefinitely will bake again.

Adapted and slightly modified from My Little Space and My Kitchen Snippets

Ingredients:

1 whole duck (about 2kg)
3 cups water
2 tbsp maltose
1 tbsp vinegar

~Seasoning
3 tbsp fermented soybean paste
1/2 tsp chinese 5 spice
1 tsp salt
1 tsp pepper

3pieces shallot (without skin)

3cloves garlic (with skin)

Method :

1. Combinewater, maltose & vinegar in a wok/a large pot and bring it to boil.

2.Pad the duck dry. Bath the duck with the boiling mixture for several times.

3.Place the duck as shown and sun dry for 2 hours.

4.Bath the duck for 2nd time, sun dry again for another 2-3 hours or till a dried& hard skin is formed.

5.Combine all the seasonings (except shallot and garlic) and mix well. Spread theseasoning around the inner part. Lastly put in the shallots and garlics. Do notrub mixture over the outer skin!

6.Bake in preheated oven 190C for about an hour or until the skin is brown &crispy. (I bake mine about 1 hour 15 minutes).

Hope your all enjoy my crispy skin roasted duck.

Wishing all

Happy New Year!

Happy cooking and baking in year 2012!

Flower Steamed Buns/ Sponge Dough Method

2011-12-25T16:42:00.000+08:00

Afterhaving so much heavy meal during these holiday season why not having somethinglight such as steamed buns? To make it more festive looks I shaped them intoflowers.

Inspiredby 阿芳的3杯面粉 cookbook recipe
Ingredients: yields about 45g x 12 pieces
(A) overnight sponge dough
1 cup all-purpose flour
60ml water
½ tsp yeast
1 tsp sugar

(B) Main dough
2 cups all-purpose flour
50g sugar
¼ tsp salt
¼ tsp yeast
100ml water

Few drops of red food colouring

Methods:
~ Sponge Dough
Mix all till form a dough. Immediately store in greased plastic bag (no provingneeded). Make a tight knob without leaving any space for the dough. Store infridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutesat room temperature before use. You can prepare the sponge dough one nightbefore. Tear into small pieces before use.

~ Main dough
1. Put all ingredients (B) together with pieces of sponge dough in kneadingbowl. Knead till all ingredients well incorporate and form smooth dough.

2. Add in red colouring into 1/3 (about 180g) of the dough. Cover and rest bothplain and red dough for 30 minutes.

3.Transfer onto lightly flour working surface. Start with the plain dough, rollout into rectangle shape (about 30x 15cm). Put aside. Repeat the same for thered dough.

4. Place the red dough on top. Fold 1/3 to the center. Fold the other 1/3 ontop. Divide into 2 equal parts.

5.Roll out one of the dough into rectangle (about double its size). Divide into 6 equal strips asshown. These will be 6 flower buns.

6.Shape each strip one at a time. Slight flatten the strip by pressing withefingers. Cut into 3 equal strips with the top still attach. Braid the stripsinto plait. Roll (from top of plait) as shown into flower shape.

7. Place each flower on greased paper. Leave to rest for 15-20 minutes.

8. Start steaming from cold water with low-medium heat. Once the water boiledsteam further 8 minutes.

9. Once the steaming time is over, off the heat. Leave the buns inside thesteamer about 1 minute before open the lid.

I'm submitting this post to

White Christmas Recipe Challenge organised by Very Good Recipes via Quay Po Cooks.

HereI like to take this opportunity to wish all

Merry Christmasand Happy 2012 Year!

Caramel Oatmeal Brownies

2011-12-23T19:39:00.000+08:00

According to theoriginator (Baking Bites) the cookie layer is heavy on both sugar and oats. Itis partially baked before the brownie topping is added to the pan, giving thesugars a chance to begin to caramelize and harden (hence the “caramel” part ofthe brownie name).

I’m using browniesrecipe from Hesti’s Kitchen for the topping as I prefer richer chocolateflavour.

Adaptedand modified from Baking Bites,Hesti’s Kitchen

Ingredients:

~Base
1/3 cup (40g) all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar (I used 40g)
1 cup oatmeal(I used rolled oat)
1/3 cup (80g) butter, melted

~Brownies
(A)

85g unsalted butter, cut into pieces
115g semisweet chocolate, chopped

(B)

2/3 cup (130g) sugar (I used 60g)
2 large eggs, at room temperature

(C)

½ cup (70g) all-purpose flour
1 tablespoon unsweetened cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt
1 teaspoon vanilla extract
¼ cup (for batter)+ ¼ cup (for topping) chocolate chips

Method:
1. In a medium mixing bowl, whisk together flour, baking soda, salt, brownsugar and oatmeal. Pour in melted butter and stir to combine. Pour intolined 8-inch square baking pan. Bake for 12 minutes in preheated oven 180C.

2. Meanwhile, start on the brownie batter. In a bowl, melt chocolate and buttertogether via double boiler method. Stir until smooth. Remove from heat.

3. Add in the sugar then theeggs. Whisk in flour, cocoa powder, baking powder, vanilla extract and salt.Give it a stir then ¼ cup of the chocolate chips.

4. When cookie base comes out of the oven, pour brownie batter on top andspread it out evenly. Sprinkle the balance of ¼ cup chocolate chips on top. Bakefor 25 minutes. Cool on a wire rack before slicing.

* Storage: Thesewill keep in an airtight container for a couple of days. They also freeze well too.

I'msubmitting this post to

White ChristmasRecipe Challenge organised by Very Good Recipes via Quay Po Cooks.

Crystal Tang Yuan(汤圆）

2011-12-21T14:57:00.000+08:00

Ever since stay apart from mum and dad I hardly eat tang yuan. Everyyear my mum sure will make some for praying although most of my family membersdislike tang yuan. Only me and my little sister will finish most of them :D

After I have family I don't make them as my hubby not tang yuan fans. My 4 and6 years old sons don't know about these tang yuan until today. The main reasonis to relate them to some of our Chinese tradition. I'm happy they enjoy theshaping process. They can't stop from asking me when they can taste the"balls" :D

I read these crystal tang yuan from

Lucky Inn. My kids love the combo colours of the"ball". I keep it simple without filling. I eat the plain tang yuanwith gula Melaka syrup. Do find out the recipe here.

祝大家‏冬至快樂

Easy Dough/ Stir and Mix Method

2011-12-19T17:09:00.000+08:00

For those who used to blog surfing Happy HomeBaking sure know about her Magical Rolls (Cinnamon rolls). She used the samerecipe for her pizza too! I felt in love with this no knead bread recipe the 1^sttime she posted. When thinking of handling super sticky dough it stops me fromtrying. Until the 2^nd time she posted the same recipe for pizzadough. This time I decided to give it a try. Shaping pizza dough definitely alot easier than shaping rolls :D

This no knead dough is indeed very good! It yields soft and light pizza dough.The stir and mix with all-purpose flour really done its magic! My hubby whoseldom praised my pizza dough said this dough is really soft :D

Actuallythe dough is not that sticky as I thought. If you handle the dough properly itwon’t be so sticky until can’t work with. The tip is DO NOT knead the dough. Afterthe pizza making experience, I bake this dough into bread. The result is stillas good as pizza dough. It is soft enough to be named as "Bread". Idid keep some for the next day. Although is not as good as the day, it is stillsoft enough to eat.

I strongly recommend this stir and mix dough recipe to new baker and busy lifebaker. With this simple recipe you can make your own pizza and bread. Since Christmas is around the corner, do try! Who knows this will be your very 1st bread that can impress your family and friends. I hopethis post can help.

Burger buns

Sausage buns

Adapted from Happy Home Baking

(Recipe source: Pioneer Woman's Cinnamon Rolls)
Ingredients:
(A)
1 cup (250ml) milk/ water
¼ cup (50g) sugar
¼ cup (62.5ml) vegetable oil (I used 30g)

(B)
250g (2 cups) + 30g (1/4 cup) all-purpose flour
1 teaspoon instant yeast (or 1½ teaspoon active dry yeast)
¼ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt

Method:

. Mix milk, sugar and oil in a pan. Simmer justabout to boil. Off the heat and leave to cool for 45 minutes to 1 hour.

. In a mixing bowl add in flour and instant yeast. Make a well in the centre and addin the mixture from above. Stir with a spatula until the mixture comestogether and form a thick batter(1). (If using active dry yeast, sprinkle theyeast into the milk mixture and let it sit for a minute before adding theall-purpose flour). Cover and let it rest for at least 1 hour.

. Add in the remaining 30g (¼ cup) flour, bakingpowder, baking soda and salt (3). Stir till the mixture comes together.
* I found is hard to get all mix well with spatula. After few mixing withspatula(4), I mix with hand. In order to prevent too much dough stick on my hand Imix with fingers instead of palm(5). This able to minimize the surface contactwith the sticky dough. Few lift and fold will do the trick.

. Once all mix, the dough is ready for shaping. Orcover and leave to chill in fridge over night or until needed. It is better to chill as the dough will become firmer and easierto work with (I kept mine about 2 hours).

. Generously sprinkle flour on working surface.Gently transfer the dough on it. Without any kneading, divide the dough intohalf. Roll out into rectangle shape (about 18 x 30 cm).

*For easy handling I roll out the dough on the non-stick baking paper and proceed with the rest.

. Place the filling (your choice) in thecenter. Flatten with spoon. Cut the side about 1cm wide. Cover the filling asshown in the picture. Dust the dough and work surface with flour whennecessary.

. Cover and leave to rise for 30 minutes (1 hour ifdough was left to chill overnight) or until the bread double in size. For pizza, just proceed with the topping and bake without proving.

. Apply egg wash. Bake in preheated oven at 180Cfor 18-20 minutes until golden brown.

I will sending this recipe to Muhibbah Malaysian Monday Event hosted by 3 hungry tummies.

Panettone/ Water Roux Method

2011-12-16T14:26:00.000+08:00

Christmas is around the corner therefore I bake some panettone. Since Idon’t have special mould for this type of bread I use the small muffin cups.

Reference from Christine'sRecipes, Tangzhong method
Ingredients:
~Water Roux/ Tangzhong Starter
50g bread flour
250ml water

~ Bread dough

(A)
130g tang zhong
100ml water
60g sugar
1/8 tsp salt

(B)
300g bread flour
50g cake flour
6g instant yeast

(C)
50g margarine/ butter

120g mixed fruits

Method:

~Water Roux/ Tangzhong Starter

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

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is toprevent 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. Add in all ingredient A into kneading bowl. With a spoon lightly stir to mixfor better result.

2. Follow by all ingredients B with the yeast added last.

3. Knead into dough and add in the margarine. Continue kneading till formsmooth and elastic stage. Add on the mixed fruits and mix till combine.

4. Cover and leave to rest for 1 hour 15 minutes or double its size.

5. Slightly knead to remove excess air bubble. Divide into 45g portion andshape into ball. Place the dough inside individual paper cup. Leave to rest for 45 minutes.

6. Apply egg wash. Cut a cross on top of proved dough. Place a small piece ofbutter in center.

7. Bake in preheated oven 180C for about 15 minutes.

Strawberry Swirl Loaf Bread/ Straight Dough Method

2011-12-14T12:02:00.000+08:00

Ihaven’t bake strawberry flavour bread to my elder son until now. The reason ismy younger son and their daddy is not strawberry fans! Well since I baked chocolateflavour before (which is my younger son favourite) now is strawberry.

Inspired by breadrecipe in 孟老师的‏ 100 types breadcookbook

Ingredients:yields about 350g dough
(A)
200g bread flour
20g sugar
¼ tsp salt
3g yeast (½ tsp + ¼tsp)
35g whole egg
100g milk

(B)

15g margarine/ butter

2 tsp strawberry paste

Methods:

1. Put all the ingredients (A) inside kneading bowl. Knead toform dough.

2. Add in margarine and knead to form smooth and elasticdough. Weight 150g dough out. Add in strawberry paste and knead till wellcombine. This will be the strawberry portion. Cover both dough and rest for 1 hour30 minutes.

3. Transfer both dough to workingsurface. Slightly knead to remove air bubble. Shape into balls and rest 10minutes.

4. Flatten the strawberry doughinto rectangle. Same with the plain dough(slightly longer). Then, stack the strawberrydough on top and roll up like swiss roll.

5. Place the dough inside agreased sandwich tin (I'm using L21cm x W10cm x H11cm sandwich mould) withcover and rest for 45 minutes.

6. Bake in preheated oven 180C for 28-30 minutes. Once cooked,immediately remove from mould and leave to cool on wire rack.

Good news forall bakers.

There is giveaway of vanilla beans in My Kitchen Snippets

Do drop by and find out more! Dateline is 19th December 2011. So hurry!

Chocolate and Coffee Square

2011-12-12T11:04:00.000+08:00

I bake this cake specially for my sons' school teachers. Actually this chocolate coffee square is using the same recipe from previous bake-chocolate chips muffin. This time I double the recipe with one part added coffee flavour. Since the batter is too much for 8" square pan I baked some in mini muffins. Hope their teachers will like it.

Ingredients:
~Cocoa batter
(A)
1 egg
250ml milk
90g vegetable oil
90g castor sugar

(B)

240g plain flour
25g cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside

¼ cup of chocolate chips

~Coffee batter
(A)
1 egg
250ml milk
90g vegetable oil
90g castor sugar

1 packet of 3 in 1 instant coffee powder
* dissolve with some hot water

(B)

250g plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside

¼ cup of chocolate chips

Methods:

1. Mix all ingredients (A) in a bowl till well combine.

2. Follow by sifted dry ingredients from (B). Slightly mix and pour in the chocolate chips. Stir till well incorporate but not over mix. Repeat the same for the coffee batter.

3. Pour the cocoa batter into lined 8" square pan. Follow by the coffee batter. Sprinkle chips on top. Bake in preheated oven at 180C for 30-33 minutes.

Orangey Mixed Fruits Butter Rolls/ Straight Dough Method

2011-12-10T06:39:00.000+08:00

This is anothergreat recipe from Carol. This bread dough is using mashed sweet potatoes. Anothersoft and fluffy texture bread with only straight dough method. Sweetness fromthe mixed fruits and fragrance from the sweet buttery filling and topping just perfect!

Adapted and slightly modified from Carol

Ingredients:

(A)

150g orange sweet potatoes (mashed)
250g bread flour
1 egg
¾ tsp yeast
20g sugar
¼ tsp salt
80ml milk

(B)
15g margarine/ butter

50g mixed dried fruits

(C) filling
50g melted butter
50g brown sugar

(D) Topping

30g icing sugar
50g cake flour
40g butter
* Mix all into crumbs. Keep in fridge for later used.

Methods:

1. Put all ingredients (A) into kneading bowl. Knead to form dough. Add margarine and continue knead to form smooth and elastic dough. Add in the mixed fruits and mix till combine. Cover and let it prove for 1 hour 15 minutes.

2. Transfer to working surface. Slightly knead to remove excess bubbles. Divide the dough into 2 portions. Shape into balls and leave to rest for 10 minutes.

3. Roll out the ball into rectangle shape. Brush the melted butter and sprinkle brown sugar evenly on surface. Roll up like swiss roll. Cut into 8 portions. Repeat the same for the other portion.

4. Place the rolls on 8" greased square pan and leave to rest for 45 minutes.

5. Apply egg wash. Sprinkle the topping evenly on top. (You can keep the leftover topping in deep freezer for future used).

6. Bake at 180C for 15-18 minutes. Remove from mould and cool on wire rack.

I am submitting this post to

Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

My Version of Chocolate Chips Muffins

2011-12-08T08:44:00.000+08:00

Since I am having these muffins as part of my breakfast, I upgrade them in terms of nutrinuous value. I replace white sugar with dark brown sugar. The molasses really give some deep flavour to these muffins. I replace part of the butter portion with vegetable oil. Using dried longan together with the chocolate chips. Lastly adding wholemeal.

These muffins are more on chewy texture. Sweetness from the dried longan and chocolate chips go well together. Although it is not buttery and rich as the early post, it still moist and nice.

Ingredients:
(A)
30g dried longan

50ml water

(B)
1 egg
80g dark brown sugar

50g melted butter

40g vegetable oil
250ml mixture of milk and water (from longan)

(C)

200g plain flour

25g cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside
30g wholemeal

¼ cup of chocolate chips (keep some for topping)

Methods:

~ Dried longan

1. Bring 50ml water to boil. Add in dried longan and cook till soft (about 1-2 minutes)

2. Drain the longan and keep the water. Set aside.

3. Mix the water with milk to get 250ml of liquid.

~ Muffin

1. Mix all ingredients (B) in a bowl till well combine.

2. Follow by sifted dry ingredients from (C). Slightly mix and pour in the soft longan and chocolate chips. Stir till well incorporate but not over mix.

3. Fill the batter into lined muffin cup. Sprinkle chips on top. Bake in preheated oven at 180C for 23-25 minutes.

Hazelnut Cookies

2011-12-05T10:18:00.000+08:00

Ibaked these cookies very long time ago. That time I’m pregnant with my 3^rdchild. Since Christmas season is around the corner this is the right time forme to post this draft.

Mysons like to help me on decorate the cookies. Here are some of their"art". They are having fun taking part in the decoration process. Themost fun part of course is eating the cookies. I strongly recommend thesecookies as it is creamy and fragrant with the used of hazelnut.

Ingredients:

(A)
100g butter
50g icing sugar
1 egg yolk

(B)
220g low protein flour (sifted)
75g ground hazelnut

(C )
Topping of you choice for decoration(optional)

Methods:

1. Cream butter and sugar till smooth(hand whisk is good enough). Add in the yolk. Mix till wellcombined.

2. Fold in ingredients from (B) and mix till well incorporated. Do notover mix.

3. Roll the dough in between plastic wrap, about 1/2 cm thick. Cut outthe cookies with the cookie cutter. Arrange on lined baking pan.

4. Decorate as you wish.

5. Bake at 170C for 10-12 minutes.

Pumpkin Loaf Bread/ Water Roux Method

2011-12-03T15:12:00.000+08:00

Besides using pumpkin for soft texture bread, I used the water roux method at the same time. I'm very happy with the result as it is indeed soft and fragrant. I can eat on its own without any spreading. Do try!

Inspired by 孟老师的‏ 100 types bread cookbook

Ingredients:

~Water Roux

2tsp bread flour

5g sugar

30g milk

15g of an egg

~Bread Dough

(A)

Above water roux starter

100g pumpkin puree
50ml water
250g bread flour

1 tsp yeast

30g sugar

½ tsp salt

(B)

20g margarine/ butter

Methods:

~ Water Roux/ Custard Paste

1. Put the bread flour and sugar inside a pot. Pour in the milk and egg mixture slowly and whisk to combine till 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. Keep in fridge at least 1 hour before used.

~ Bread Dough

1. Add in all ingredients (A) into kneading bowl. Knead till form dough.

2. Add in margarine and knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes.

3. Transfer to working surface. Slightly knead to remove air bubble. Shape into ball and rest for 10 minutes.

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

5. Place the dough inside a greased mould (I'm using cake mould L23cm x W13cm x H8cm) and rest for 45 minutes.

6. Bake at 170C for 30 minutes.

Banana Yeasted Sugar Tart

2011-12-02T09:00:00.000+08:00

Originally this tart is using apples as topping. Since Ihave some ripe banana I decided to use them. Banana and cinnamon can’t go wrongright?

Adapted and slightly modified from Wendy, Apple yeasted sugar tart

Ingredients:

245gm all purpose flour

1 tbsp sugar

Small pinch of salt

1 tsp yeast

120g warm milk

1 egg

20g butter

5-6 banana (sliceeach into half. I used pisang emas)

50g dark brown sugar

100ml whipping cream

I’m using electric mixer for the kneading process. Do refer to Wendy blog if you knead by hand.

Method:

1. Combine flour, sugar, salt and instant yeast together ina kneading bowl. Pour in mixture of milk and egg. Knead to form dough. Add inbutter and knead till all well combine (it should be very soft but not sticky).

2. Cover and let it proof for 30 minutes. Meanwhile preparea loose bottomed 9 inch tart pan. Generously butter the pan.

3. Punch down the dough and knead 1-2 minutes. Let it restfor 5-10 minutes before flattening it into the pan.

4. Let dough in panproof for another 30 minutes. Arrange the banana slices in and press gently.Sprinkle brown sugar on top.

5. Bake the tart in 180C preheated oven for 10 minutes. Meanwhile beat the whipping cream to soft peaks.

6. Remove tart from oven and spoon the cream over the bananas.Return tart back to oven for 20 minutes or until the dough (side) separate fromthe pan.

7. Remove the tart from mould and let it cool on rack. Slice only when tart turned warm to touch, if not thecream filling will be runny.

Chocolate Sponge Cake

2011-11-29T08:24:00.000+08:00

Another cupcake recipe to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Adapted from Carol, chocolate sponge cake

Ingredients :
(A)
2 egg whites
30g sugar

(B)
2 yolks
15g vegetable oil

(C)
35g cake flour
10g cocoa powder
*sift and set aside

Method :
1. With electric mixer beat the whites till foamy. Gradually add in thesugar and continue beat till soft peak.

2. In another bowl whisk yolk and oil till well combine. For easy mixing scoopsome of the whites from step 1 into yolk mixture and stir to mix. Pour all back into whites in step 1.

3. Fold in sifted flour in 2batches and gently stir to combine.

4. Scoop into lined muffincups or paper cups till 80% full.

5. Bake in preheated oven180C for 12 minutes.
* Adjust according to your oven temperature

Old Fashioned Butter Cake in Cup

2011-11-27T15:17:00.000+08:00

I read this old fashioned butter cake recipe inNasi Lemak Lover blog and they are very tempting! Therefore I like to give it atry. They are simply delicious! This butter cake is very rich and buttery fragrant.My sons like them too. Sure will bake again in future.

I'm submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Adaptedand slightly modified from Nasi Lemak Lover

Ingredients:

(A)

250g butter

100g sugar

1/2 tsp vanilla extract

¼tsp salt

(B)

5 yolks

(C )

230g cake flour

50g cornmeal (optional)

1 tsp double action baking powder

*Sift and set aside

4 tbsp milk

(D)

5 egg whites

50g sugar

Methods:

1. Put all ingredients (A) into mixing bowl. Beat tilllight and creamy.

2. Then add in yolks one by one into the buttermixture. Follow by dry ingredients from (C). Beat till well combine.

3. Fold in the milk and mix well. Set aside.

4. In another bowl, beat the egg white till foamy.The, add in the sugar gradually and beat till soft peak.

5. Fold 1/3 of the beaten egg whites into buttermixture. Fold gently till well combine. Follow by the rest of egg whites.

6. Scoop into lined muffin cup. Bake inpreheated oven 180C for 20-22 minutes.

* You can bake in 8" square baking pan.