Green Tea Financiers

Recipe

Ingredients (yield 10 financiers)
65g      egg white
35g      caster sugar
25g      cake flour
1/2tsp   corn flour
1tsp green tea powder
pinch    baking powder
pinch    salt
25g      ground almond
50g      unsalted butter (melted)

Steps:
1. Preheat over to 190C.
2. Sift flour, corn flour, baking powder, green tea powder, salt and ground almond together and set aside.
3. Whisk egg white in a clean big bowl until foamy.
4. Add in sugar and continue to whisk till sugar dissolved.
5. Fold in flour mixture until well blended.
6. Lastly, fold in melted butter until well blended.
7. Spoon batter into greased mould till 90% full.
8. Bake in preheated oven for 10-15mins or till it is lightly browned.
9. Remove financiers from mould and cool it on wire rack.

Butter Shortbread

Recipe

Ingredients
160g plain flour
80g rice flour
75g caster sugar
1/2tsp salt
160g butter (chill and cut into small pieces)

granulated sugar

Steps:
1. Sift flour and rice flour into a mixing bowl.
2. Mix in sugar and salt.
3. Rub butter into flour mixture to form dough.
4. Press dough into a greased 8" loose base pie dish.
5. Smooth surface and rest in fridge for 10mins.
6. Preheat oven at 170C.
7. Prick dough with fork and sprinkle with granulated sugar.
8. Bake in a preheated oven for 35-40mins until lightly brown.
9. Remove shortbread from dish, cut into slices while it is still warm and soft.
10.Cool shortbread on wire rack.

The Versatile Blogger

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Strawberry Jam Shortcake

Recipe

Ingredients
30g butter
2tbsp caster sugar
1/4tsp salt
1 egg
185g self-raising flour
70g milk

milk
granulated sugar

Steps:
1. Preheat oven to 210C.
2. Cream butter, salt and sugar till creamy.
3. Add in beaten egg and mix well.
4. Sift flour into a mixing bowl and make a well in the centre.
5. Pour in the creamed batter and milk into flour.
6. Lightly mix till a soft dough is formed.
7. Wrap dough in cling wrap and rest in fridge for 10mins.
8. Knead the dough briefly on a lightly floured surface until smooth.
9. Roll out dough to 2cm thick.
10.Use a floured 5cm pastry ring and cut out dough.
11.Place round dough onto a greased baking tray.
12.Brush surface of dough with milk and sprinkle with granulated sugar.
13.Bake in preheated oven for 12-14mins or until lightly browned.
14.Remove shortcakes from tray and cool on wire rack.
15.Split shortcake, spread with jam and serve.

Chocolate Two Tone Steamed Buns

Recipe

Ingredients
85g warm water
1 1/2tsp instant yeast

250g Hong Kong flour/ pau flour
65g icing sugar
1/2tsp baking powder
30g egg white
15g shortening

1tsp cocoa powder

Steps:
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Pour yeast mixture, egg white and shortening into the centre of the well.
4. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
5. Cover and set aside to rest for 40mins.
6. Place dough on a lightly floured surface and knead for a while.
7. Divide dough into two portions (210g and 238g) .
8. Knead cocoa powder into 210g dough while leaving the other dough plain.
9. Place chocolate dough on floured greased proof paper, flatten dough and roll out dough into long rectangular, trim 4 edges to get straight lines.
10.Flatten plain dough on floured tabletop and roll it into long rectangular, trim 4 edges to get straight lines.
11.Together with the grease proof paper, flip the chocolate dough onto the plain dough and remove grease proof paper.
12.Press lightly and roll it up from the wider side.
13.With a shape knife cut into 10 slices.
14.Place it on a square(6x6cm) grease proof paper.
15.Cover and let it rest for 30mins.
16.Preheat steamer, bring water to a rapid boiling.
17.Arrange buns on steaming rack with some gap in between buns for expansion.
18.Steam buns over medium heat for 10mins.

Note: The dough is very soft and slight sticky. Don't add too much flour during kneading as a result the buns texture will be hard and dry.

Pumpkin Two Tone Steamed Buns

Recipe

Ingredients
Plain dough:
70g warm water
3/4tsp instant yeast

150g Hong Kong flour/ pau flour
35g icing sugar
1/4tsp baking powder
9g shortening

Pumpkin dough:
2tbsp warm water
3/4tsp instant yeast

130g Hong Kong flour/ pau flour
30g icing sugar
1/4tsp baking powder
50g pumpkin flesh (steasmed and mashed)
7g shortening
15-20g water

Steps:
Plain dough:
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Pour yeast mixture and shortening into the centre of the well.
4. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
5. Cover and set aside to rest for 40mins.

Pumpkin dough:
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Pour yeast mixture, mashed pumpkin, water(add 1tbsp of water first, if you find that the dough is dry then add in some more water.) and shortening into the centre of the well.
4. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
5. Cover and set aside to rest for 40mins.

Moulding:
1. Place dough on a lightly floured surface and knead for a while.
2. Divide plain dough into 20g each.
3. Divide pumpkin dough into 12g each.
4. Flatten the plain dough, wrap in the pumpkin dough and seal it.
5. Flatten it and roll out the dough into oblong shape.
6. Use a pastry wheel to cut through vertically about 2mm apart from each cut.
7. Twist the dough into round shape and place it on a square(6x6cm) grease proof paper.
8. Cover and let it rest for 30mins.
9. Preheat steamer, bring water to a rapid boiling.
10.Arrange buns on steaming rack with some gap in between buns for expansion.
11.Steam buns over medium heat for 10mins.