Crystal Bun with Red Bean Paste and Ginkgo Seed (豆沙白果水晶包)

Recipe from 'Reviving Street Hawker' by Pang Nyuk Yoon.
Following is half portion from the original recipe. Felt disappointed, the texture of the skin does not taste as chewy 'QQ' as I expect. It skin just taste like Har Gow skin(Shrimp dumpling). ;(
I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Recipe

Ingredients (yield about 15buns)
Dough:
100g sago powder
1tbsp wheat starch (澄面粉)
25g tapioca flour
200ml water
1 1/2tbsp shallot oil

Filling:
red bean paste
ginkgo seed (a pack of ready to use ginkgo seed or canned ginkgo seed)

Steps:
Filling:
1. Divide red bean paste into 20g each.
2. Wrap a ginkgo seed in red bean paste and roll it into ball, set aside.

Dough:
1. Boil water, remove 50ml of water first.
2. Add sago powder, wheat starch and tapioca flour into boiling hot water, quickly stir well with a wooden spoon. 
3. Add in oil, mix till soft dough and no trace of lump of flour in it. (Add in some more hot water if you find that the dough is dry or hard.) 
4. Hand knead dough till smooth. (Be careful as dough is still very hot.)
5. Cover dough to prevent dough from drying and turn hard. ) 

Wrapping:
1. Place a piece of clean banana leaf on steaming tray.
2. Grease leaf with oil and set aside.
3. Weigh 14g dough and roll it out into thin piece.
4. Wrap filling and seal opening. 
5. Arrange buns on steaming tray, brush surface with oil.
6. Steam in a preheated steamer over high heat for 10mins.
7. Dish out and serve. (You may brush buns with oil again to give it a shine.)

Kaya Sandwich Sponge Cake

Recipe

Ingredients
5 egg 
95g caster sugar
1/2tsp salt
50g corn flour
60g cake flour
35g butter
125g coconut milk/evaporated milk
few drops of green food colouring

adequate desiccated coconut
adequate kaya

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" x 13" baking tray and set aside.
3. Melt butter and coconut milk together over simmering water.
4. Mix in few drops of green food colouring and set aside.
5. With a cake mixer whisk eggs, salt and sugar until thick and fluffy. 
6. Sift cake flour into cake batter in 3 portions and fold in.
7. Mix some batter into the warm liquid mixture.
8. Lastly, pour green batter into plain egg batter and fold till well blended. 
9. Pour batter into prepared baking tray.
10.Either tap pan on counter top or use a skewer to stir the batter around to burst any big air bubbles.
11.Scatter adequate desiccated coconut on the surface.
12.Bake in preheated oven for 12mins.
13.Remove cake from tray and cool sponge on a wire rack.
14.Trim edges, slice sponge into 3 pieces and sandwich them together with kaya.
15.Slice cake into serving size.

Orange Soufflé Cake

Recipe

Ingredients
3 egg yolk
1/2 egg (about 30g)
15g sugar
1/4tsp salt
50g orange juice
1tsp orange zest
35g veg. oil
1/4tsp orange paste
40g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper and wrap base and surrounding with foil, set aside.
3. Sift flour and set aside.
4. Mix orange juice, zest, oil and orange paste together and set aside.
5. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
6. Add in liquid mixture and whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour batter into prepared cake tin.
13.Placed batter filled cake tin into another bigger cake tin.
14.Steam-bake cake in a preheated oven for 50-55mins.
15.Remove cake at once from tin and cool it on a wire rack.

Note: The recipe uses less flour which meant that the cake has a low gluten content to maintain it volume after it is baked. In other word the cake will shrink in height and width during cooling, so don't worry. This is a cotton soft moist cake.

Pandan Coconut Butter Cake

Recipe

Ingredients
Cake batter:
125g     unsalted butter
95g     caster sugar
1/4tsp   salt
2        egg
130g     cake flour
1tsp   baking powder
3tbsp    thick coconut milk
1/2tsp pandan paste

Filling:
100g      grated white coconut
25g      palm sugar (chopped)
1/2tbsp brown sugar/caster sugar
2blades   pandan leaves
1 1/2tbsp water

Steps:
Filling:
1. Simmer water, palm sugar, brown sugar and pandan leaves together til sugar dissolved.
2. Add in grated coconut and stir till dry.
3. Discard pandan leaves and set aside to cool.

Cake batter:
1. Preheat oven to 180C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg until well combined. 
5. Fold in flour and coconut milk alternately until well combined.
6. Scoop about 2tbsp of batter into greased mini loaf pan/muffin pan.
7. Spoon some coconut filling onto batter.
8. Spoon more batter to cover filling and smooth surface.
9. Bake in the preheated oven for 25mins.
10.Remove cakes from pan and cool on a wire rack.

Wishing Mothers Around The World 'A Beautiful and...

Strawberry Soufflé Cake （相思在草梅）

Recipe

Ingredients
3 egg yolk
1/2 egg (about 30g)
15g sugar
1/4tsp salt
50g strawberry milk
35g veg. oil
1/4tsp strawberry paste
40g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper and wrap base and surrounding with foil, set aside.
3. Sift flour and set aside.
4. Mix milk, oil and strawberry paste together and set aside.
5. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
6. Add in liquid mixture and whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Spoon 1tbsp of cake batter and mix with a drop of pink food colouring.
13.Pour the plain batter into prepared cake tin.
14.Drop few drops of pink batter onto plain batter, use a skewer and stir the pink batter around to create a swirl effects.
15.Placed batter filled cake tin into another bigger cake tin.
16.Steam-bake cake in a preheated oven for 50-55mins.
17.Remove cake at once from tin and cool it on a wire rack.

Note: The recipe uses less flour which meant that the cake has a low gluten content to maintain it volume after it is baked. In other word the cake will shrink in height and width during cooling, so don't worry. This is a cotton soft moist cake.

Xiang Si Coffee Cake (咖啡相思蛋糕)

Recipe fromSiew Hwei Blog-香草相思蛋糕.

This is another popular recipe among the Chinese blogs. The texture of this cake is extremely soft like cotton. Its texture also remind me of 'okashi sweet treats made with love' by Keiko Ishida - Souffle Roll Sponge. Recipe is under testing so I'll not post the recipe. Those who are eager to give it a try, you may refer to the above link.

Steamed Chicken Glutinous Rice (米鸡)

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Recipe

Ingredients: (yield 5 bowls)
1 chicken thigh (boneless and skinless, cut into chunk)
3 dried mushroom room (soaked, remove stalk and cut into 2pcs)

Seasoning (A): (adjust seasoning according to your taste)
1/2tbsp oyster sauce
1/2tsp black soy sauce
1tsp soy sauce
1/4tsp salt
1/2tsp ginger juice
1/2tsp sugar
dash of pepper
dash of sesame oil

300g glutinous rice (soak overnight)

Seasoning (B): (adjust seasoning according to your taste)
1tbsp oyster sauce
2tsp soy sauce
1/2tsp salt
1/2tsp sugar
2tbsp chicken stock/ water
1/2tsp sesame oil

1/2 Chinese sausage (sliced)

Step:
1. Marinate chicken and mushroom with Seasoning (A), set aside for an hour.
2. Grease mould and set aside.
3. Drain glutinous rice, spread rice on tray and sprinkle some water on surface.
4. Steam glutinous rice in a preheated steamer at high heat for 20mins.
5. Remove lid, sprinkle some water on glutinous rice and continue to steam for another 20mins.
6. Remove cooked glutinous rice from steamer and fluffy rice with a pair of chopstick.
7. Mix Seasoning (B) together and pour it into cooked glutinous rice.
8. Mix well with a pair of chopstick.
9. Arrange chicken, mushroom and Chinese sausage at the base of mould.
10.Fill with glutinous rice and press firmly.
11.Place it in preheated steamer and steam at high heat for 25mins.
12.Dish out and serve.