Thursday, April 29, 2010

Hazelnut Chocolate Swiss Roll



Recipe

Ingredients
3 eggs
55g fine sugar
1/4tsp salt
55g cake flour
10g corn flour
25g ground hazelnut
35g butter(melted)
1tbsp milk

butter cream }mix
hazelnut spread }together

Steps:
1. Preheat oven to 200C.
2. Sift cake flour, corn flour and ground hazelnut together and set aside.
3. Mix milk and melted butter together and set aside.
4. Use a cake mixer to whisk eggs, salt and sugar until thick and fluffy.
5. Gently fold in the flour until well combined
6. Lastly fold in the melted butter until well combined.
7. Pour batter in a lined and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the hazelnut chocolate butter cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Tuesday, April 27, 2010

Monday, April 26, 2010

Rock Melon Sponge Cupcakes




Recipe

Ingredients (yield 9 cupcakes)
2 eggs
80g caster sugar
1/4tsp salt
70g cake flour
2tbsp milk
15g veg. oil
1tbsp rock melon paste

3-4 apricot (diced)

Steps:
1. Preheat oven to 190C.
2. Lined cupcake tray with paper casing and set aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until thick and fluffy.
4. Shift the cake flour into the cake batter in 3 portions and fold in. (I used hand whisk to fold in.)
5. Mix milk, rock melon paste and oil together.
6. Pour some egg batter into the rock melon mixture and stir until well-blended.
7. Pour the mixture into the egg batter and mix until well-blended.
8. Spoon batter into cupcake tray until 80% full.
9. Scatter some diced apricot on the surface.
10.Bake in a preheated oven for 15-20mins.
11.Remove cakes from tin and cool on a wire rack.

Tuesday, April 20, 2010

Lotus Paste Pao




This is my first attempt on making steamed pao. Although the texture of the pao is not as fluffy as those we bought from the stall but I'm happy with my first attempt. The pao smell nice and it is soft while its hot. Hehehe...once it was out from the steamer, I quickly grabbed one and shared it with my hubby. I'm so happy to have his good compliment. :D

Recipe

Ingredients (yield 18buns)
125ml lukewarm water
5g instant yeast
300g pao flour/Hong Kong flour
55g castor sugar
5g baking powder
10g shortening

Filling
360g lotus paste (divide into 18 portions of 20g each)

Steps:
1. Mix yeast and lukewarm water together.
2. Add in 2tbsp of pao flour and 1tsp of sugar from the above main ingredients.
3. Stir until well combined, cover and set aside to rest for 2 hours (Yeast dough).
4. Sift flour and baking powder onto a clean surface and make a well in the centre.
5. Pour the yeast dough from step no.3 into the centre of the well.
6. Mix all the ingredients with yeast dough until sugar dissolved.
7. Stir in the flour and knead to form a smooth and elastic dough. (You may need to add some water if the dough is dry or add some flour if the dough is wet.)
8. Cover and set aside to rest for 20mins.
9. Place dough on a lightly floured surface and knead for a while.
10.Roll dough into a long circular shape and divide it into 30g each.
11.Flatten the dough and wrap in the filling.
12.Mould the bun into round shape and place it on a square(6x6cm) grease proof paper.
13.Cover and let it prove for 45mins.
14.Arrange buns on a steaming rack with some gap in between buns for expansion.
15.Steam buns in a preheated steamer for 10mins.

Note: Instead of hand knead I used my cake mixer to do the job. I pour everything into the mixer (using dough hook) and knead the dough until its surface is smooth and elastic. Then cover it and rest for 20mins.

Saturday, April 17, 2010

Mango Yogurt Cake



Recipe from 'Fruity Cakes' by Alex Goh.

Recipe

Ingredients
3 egg
280g Sponge Mix
100g mango yogurt drink
120g melted butter
60g mango yogurt

Steps:
1. Preheat oven to 175C.
2. Whisk eggs and Sponge Mix until well-blended.
3. Add in mango yogurt drink and continuous to whisk until thick and fluffy.
4. Fold in yogurt and melted butter until well-blended.
5. Spoon batter into a well greased muffin tray till 80% full.
6. Bake in a preheated oven for 20mins.
7. Remove cakes from tray and cool it on a wire rack.

Tuesday, April 13, 2010

Kuih Tako Pandan





Recipe from 'Traditional Kuih-Muih' by Wong Sip Moi.

It seem like, it quite difficult to get the broad type of pandan leaves in our local wet market. I had to ask the vegetable store keeper to keep a few bunches for me. Fortunately, he managed to get one bunch for me. However, I still find that it not the broadness which I wanted. He told me that mostly the broad type of pandan leaves are reserved for local restaurants. No choice, so I just have to use it. So my kuih is quite small and short.

Recipe

Ingredients (yield about 24 kuihs)
Water chestnut layer:
30g cornflour
30g green pea flour
195ml water
70g sugar
250ml pandan juice
1/8tsp salt
100g water chestnuts (peeled, finely diced)

Coconut layer:
28g rice flour
30g green pea flour
250ml concentrated coconut milk
350ml water
60g sugar
1/4tsp salt
(I used freshly squeeze thick coconut milk and dilute it with small amount of water, in order to get 600ml of liquid.)

Steps:
Water chestnut layer:
1. Mix all the ingredients together in a pot until well-blended except water chestnuts.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Add in the diced water chestnuts, stir well and remove from fire.
4. Spoon water chestnuts mixture into the pandan casings and lightly knock it on the table top to even out the surface.

Coconut layer:
1. Mix all the ingredients together in a pot until well-blended.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Remove from fire.
4. Spoon coconut mixture into the half filled pandan casings and lightly knock it on the table top to even out the surface.
5. Leave it aside to cool then chill them in the fridge.

Pandan casings:
1. Peel off blades of pandan leaves and wash them.
2. Trim away the thick, hard end.
3. Give a half snip on the leaf about 4.5cm long each. (refer to the 1st and 2nd photo)
4. Fold the pandan leaf inward by over-lapping one another.
5. Use a thin toothpick to secure the casing. (I didn't use any toothpick as it will tear the leaf.)

Sago Coconut Mlik Layer Kuih



Recipe from 'Traditional Kuih-Muih' by Wong Sip Moi.

Recipe

Ingredients
Coconut layer:
20g rice flour
20g green pea flour
225ml concentrated coconut milk
150ml water
50g sugar
1/8tsp salt
(I used freshly squeeze thick coconut milk and dilute it with small amount of water, in order to get 375ml of liquid.)

Sago layer:
80g pearl sago
2blades pandan leaves
half pot of water

70g palm sugar (chopped)
15g sugar
1/4tsp salt
45ml water
2blades pandan leaves

50ml concentrated coconut milk

Steps:
Coconut layer:
1. Mix all the ingredients together in a pot until well-blended.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Remove from fire.
4. Spoon coconut mixture into mould and lightly knock it on the table top to even out the surface.

Sago layer:
1. Boil half pot of water and pandan leaves together.
2. Discard pandan leaves and add in the pearl sago.
3. Cook until sago appear clear, remove from fire and drain.
4. Boil palm sugar, sugar, salt, pandan leaves and water until sugar dissolved.
5. Strain syrup into pearl sago.
6. Add in the coconut milk and stir well.
7. Return it to the fire and bring to a gentle simmer for a while.
8. Once it started to boil, remove from fire.
9. Spoon sago mixture into the half filled mould.
10.Leave it aside to cool then chill them in the fridge.

Wednesday, April 7, 2010

Bak Kwa Hamburger



Recipe

Ingredients
Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
(A)
220g bread flour
100g plain flour
15g milk powder
55g sugar
4g salt
6g instant yeast

(B)
130g water
1 egg

(C)
45g butter

bak kwa
white sesame seeds

Steps:
Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in the gelatinized dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Cover dough and leave it to prove for 50mins.
7. Divide dough into 55g each.
8. On a lightly floured surface, mould it into round shape.
9. Cover and rest for another 10mins.
10.Flatten two doughs separately and roll it into round shape.
11.Place a piece of bak kwa on a flatten dough and cover it with another piece.
12.Use a 9cm ring and cut out the dough.
13.Place it in a greased 9.5cm diameter aluminum round mould.
14.Cover and leave it to prove for 50mins until it doubled in size.
15.Preheat oven to 190C.
16.Brush surface with egg wash and sprinkle top with some white sesame seeds.
17.Bake in a preheated oven for 15mins until brown.
18.Remove bread from mould and cool it on a wire rack.

Monday, April 5, 2010

Kuih Kosui



Recipe

Ingredients
100g palm sugar(gula melaka)
45g brown sugar
2pcs pandan leaves
500ml water (If you prefer a firmer texture, reduce the water to 480ml.)

110g rice flour
90ml water
30g tapioca flour
1/2tsp alkaline water

1/2 grated white coconut
1/2tsp salt

Steps:
1. Mix grated white coconut with salt and steam for 10mins.
2. Set aside to cool.
3. Boil water, palm sugar, brown sugar and pandan leaves together until sugar dissolved.
4. Strain syrup and leave it aside to cool.
5. Add water into the rice flour and mix well.
6. Add in tapioca flour and alkaline water and mix well.
7. Slowly add in the cooled syrup and mix well.
8. Strain the batter.
9. Pour batter into preheated moulds until 80% full.
10.Steam kuehs in a preheated steamer for 35mins.
11.Leave it aside to cool.
12.Remove kueh from mould and coat it with grated coconut.

Saturday, April 3, 2010

Two Wonderful Awards

Thanks, ReeseKitchen and Anncoo's Hobby for sharing theirs lovely awards with me. :)


Bread Pudding



Recipe

Ingredients
Pudding:
6slices day-old bread
2 egg
3tbsp sugar
1/2tsp vanilla paste
1/4tsp ground cinnamon
1/4tsp salt
2cups milk

adequate raisins

Streusel topping:
30g sugar
25g butter
50g plain flour

Steps:
Streusel topping:
1. Put on a pair of gloves and mix sugar and butter together until crumbles.
2. Add in the flour and rub until resemble bread crumb.
3. Keep in a container and store it in the fridge.

Pudding:
1. Lightly butter a baking dish.
2. Cut the bread into cubes and spread it on the baking dish.
3. Use a hand whisk, whisk eggs, sugar, vanilla paste, ground cinnamon and salt until well blended.
4. Pour in the milk and whisk until combined.
5. Strain the mixture over the bread cubes.
6. Let it stand for 20mins, pressing the bread occasionally so it will be evenly soaked.
7. Preheat oven to 180C.
8. Scatter the raisins over the surface of the pudding and press it down to soak the raisins.
9. Steam-bake pudding in a preheated oven for about 30mins or until the surface started to set.
10.Remove pudding from oven and sprinkle the streusel topping on it.
11.Return it to the oven and bake for further 10mins or when a knife is inserted into the pudding and come out almost clean.
12.Remove from oven and serve it warm.