Wednesday, December 29, 2010

Banana Swiss Rolls

Hope everyone have a great christmas, there have been so many wonderful christmas related bakes, cooking for the past few weeks and as i visited those blogs, i felt as if i have grabbed a piece of that, eat it and moved on to another blog and eat again..it did brought much christmas mood to me though i dont really celebrate that. I wish whoever is reading this, good health and have a fantastic year ahead!



Another swiss roll here..i used to same method and recipe from my previous red bean swiss rolls but with bananas as filling. There are actually a few variations in making the swiss roll from this book,
"孟老師的美味蛋糕卷", they have chiffon type, sponge method, eggs separated method but so far i only tried the chiffon type as i find it easier and less fuss. Baked in a 26cmx26cm tray.

Ingredients for Chiffon Roll
egg yolks 56gm
caster sugar 14gm
vegetable oil 28gm
fresh milk 28gm
low protein flour 56gm
roasted black sesame seeds 1 tsp

egg whites 112gm
caster sugar 56gm

Method:
1.Add eggs yolks and sugar together and mix well with hand whisk. Add in fresh milk, oil and mix well.
2.Add in flour and stir well till incorporated. Leave aside.
3.Beat egg whites till foamy, add sugar and keep whisking with mixer till mixture is thick and stiff.
4.Fold into flour mixture, spread onto a lined baking tray , sprinkle with the roasted black sesame seeds and bake in a preheated oven at 190c for upper fire and 160C for lower fire for 12 mins.I baked mine at 150C for 12mins or until springy. Once baked, remove the cake from tin and after few minutes, invert the cake and pull off lining paper and roll it up.

Bananas Filling
1 ripe banana
unsalted butter 49gm, at room temperature
icing sugar 18gm
milk 25gm

Method:
1.Mash the banana. Mix the unsalted butter and icing together and beat till creamy.
2.Add in milk, mix well and lastly add in the mashed banana and continue beating till mixture is smooth.
3.Unroll the cake and spread the filling onto the cake and roll up the cake again. Chill for 30-60minutes to shape the roll.

Friday, December 24, 2010

A Bouquet of Panettones..and Panettone Muffins

This is my other entry for the Christmas Giveaway hosted by Swee San of The Sweet Spot to give my support to her. Friends, the closing date for submission is 2nd January 2011, there's still a week left so hurry if you want to join.

the panettones

the panettone muffins in squares
There is a reason why i'm baking these panettones. One of the things that we need to do for the entry is to write a relatable story about it but now i understand that we dont really have do that but we still need to do a little write up. Not so much of cracking my head this time but i still need to go back to history first to check if i have anything memorable on christmas..not very much cos i dont really celebrate christmas. But i can recall something happened last year, it was my first time baking something for someone as a christmas giveaway.. a doctor who has been treating a member of my family for close to one and a half years. We had many many encounters with him throughout. He started to treat her on the first day she got sick up till her final week of her life. I was very grateful to him and i told him that. I'm not going to go into detail here but in a way, he has indirectly helped me and given me the opportunity to do the things that i should be doing. After several months that she had passed away, i showed up at his clinic, it was at this time of the year. I know he celebrates christmas and i baked him a passionfruit cake and a few mini panettones. When he saw the panettone, he asked me, 'are these muffins?" Actually it did looked like muffins cos i baked them in muffin paper cases. I told him no and said they are known as' panettones', an italian kind of bread that usually served during christmas and new year and enjoyed very much by the people there.  But i told him that it was my first time making the panettones and i'm also new to baking so just excuse me if they are not good enough and i'm not sure if they will turn hard the next day and i remember him telling me, 'dont worry, i'll make sure i eat these by today'.
So this year i'll still be sending him some gifts ..i couldnt send him these batch of panettones cos i just checked and  he's off and will only be back by next week. So while thinking of the entry earlier, the 'muffin' thing just came into my mind. Is there such thing call 'panettone muffin' ? I searched on the internet and yes, there is!! Never knew that..all i know is just the bread type. So here are my 2 bakes, the panettone and the panettone muffins. For the panettones, there are hundreds of recipes all over the net but i chose one from Alex Goh because i trusted him for all his bread recipes which most of them turned out to be very good..this one no exception.

the big and mini panettone
As for the panettone muffin, i got it from this site. I'm not going to copy down the recipe here, whoever is interested to make these muffins, please go over to that link. There are some slight amendments i made to the recipe...i've have used a combination of mixed fruits, mixed peels and dried cranberries and soaked them in orange juice and on the "fiori di silicia" i've replaced that with lemon zest and i leave the cake enhancer out.



the panetton muffin

...simply moist..
the panettones..oops, the cranberries are not in this one..
Here's the recipe of the Panettone ( from The World of Bread with slight changes)
Ingredients A
210gm Bread Flour
1tsp instant yeast
130ml water

Ingredients B
90g Bread Flour
3gm salt
50gm sugar
10gm milk powder
1 egg
60gm butter

Ingredients C
100gm mixed fruit
40gm mixed peel
25gm dried cranberries
1/2 orange zest
3 tbsps orange juice

Method:
1.Mix all of ingredients A to form a smooth dough and let it proof for 2-4 hrs.
2.Add in the ingredients B, except butter , to form a dough then add the butter and continue to beat until smooth dough is formed.
3.Mix Ingredients C, evenly, add fruit mixture into dough till well blended. Divide the dough into 80gm pieces and shape into balls. leave them to rest for 15mins . Makes 9 pieces for this recipe.
4.Knead them again and reshape into balls and put in a 7.5cm round x 5cm muffin cases. Leave to prove for 60minutes.
5.Cover with egg wash , cut a cross on top  and bake at 175C for 25minutes. ( i forgot to egg wash and cutting a cross)

Thursday, December 23, 2010

Gingered Shortbread


This is my first attempt making a shortbread, i've not tasted a fresh baked ones before..the ones that i've tried are from the supermarket, scottish shortbreads. Though they are not really fresh from the oven, they taste good. But i dont always eat that..the price is a little bit dear to me about RM11 or slightly more that USD3 for one small packet. The reason why i made this is because i just joined in to this baking group, Have The Cake (HTC). Each month, someone will get a chance to suggest a theme and for this month, it's SHORTBREAD. So anyone who might be interested, just check on the link. I happened to know about this group when i read Zoe's post on her macadamia shortbread.






I do not have any recipes on shortbread offhand so i just checked from the internet and i finally decided to make a gingered shortbread. Tender..yeah so tender that i have to carefully transfer it for phototaking and gives a distinctive flavour due to the added ginger powder and the crystallized ginger. I hope i got the texture right, crumbly but tender and they do melt in your mouth!



Ingredients ( recipe from epicurious.com )
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1 2/3 cups all purpose flour
1/3 cup white rice flour or cornstarch
1 tsp ground ginger
1/2 cup ( 2 ounces) finely chopped crytallized ginger

Method:
1. Preheat oven to 350F. Lightly butter a 91/2 inch springform pan.
2.In a medium bowl, using a handheld electric mixer at hogh speed , beat the butter until creamy for about 1 minute.
3.Add the sugar and continue beating until mixture is light in colour and texture , for about 2 mins.
4.Using a wooden spoon, stir in flour, rice flour and ground ginger to make into a soft dough. Stir in the crystallized ginger.
5.Press the dough evenly into the pan. Using the tines of the fork, press around the perimeter of the dough.
6.Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
7. Bake until lightly browned, about 30minutes. Cool completely in pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations of the dough.

Tuesday, December 21, 2010

My Bar of Chocolate

actually i wouldnt call this 100% my own bar of chocolate, i made this out of a common diary chocolate bar. I got this idea also from the ' My nourishment ' magazine as a personalized gift for christmas. No recipe, it says that just melt 100gm of your favourite milk, white or dark choc over simmering water and pour it into a linebased tin and sprinkle it with your favourite toppings. So you could do it with nuts, dried fruits or edible flowers.Refrigerate till firm and wrap it up.


I have used dried cranberries here but i think it would look better if i chopped them into much smaller pieces. I'm sure many of you can make this better than me. Another thing i realised is that it actually melts faster than the chocolate bar  that we buy from the supermarkets..maybe a little strange cos it's the same bar of choc i got from the mart..now i think that maybe i have prolonged the melting process and overheated the cocoa butter content in it. I read that cocoa butter is a kind of fat that will stay solid at room temperature , it also helps the choc to stay solid at room temperature, has a low melting point but will change structure if it is at high melting point, so probably that explains why this melts more quicker. Anyway, the reason of this post is to share an idea on making personalized gifts ,not just only for christmas, it can be a gift to anyone anytime,  make your own customised bar of chocolate from scratch and top it with your favourites.

Am submitting this post to Aspiring Bakers #2 - Christmas ( dec2010) and also my entry for the Christmas Giveaway hosted by Swee San of TheSweet Spot

Monday, December 20, 2010

Nyonya Fried Turmeric Chicken Wings


Turmeric or some call it 'yellow ginger' or more popular known as 'kunyit' and lemongrass are widely used by the people here especially for cooking curries. This is also one dish that one would normally eat during their confinement period as it believes that it will promote healthy circulatory system. To cook this, one must also be generous with the lemongrass, some onions and fresh turmeric. Just pound them all together and put the chicken pieces for marinating and pan fry them. If you do not want to 'yellow' your fingers, it's advisable to put on gloves while you handle the turmeric or doing the marinating. The colour can stay on your fingers for days and i remember once someone asked me if i always colour my nails and never remove them properly causing them to turn yellow! see how bad that is.





Ingredients:
10 pieces of chicken wings
6-7 pieces of thumbsize fresh turmeric
4 stalks of fresh lemongrass, white parts, cut into small pieces
( can leave some green parts for fying later)
8-10 small onions
a little salt
oil for pan frying
4 tablespoons of tamarind juice ( optional)

1. Clean and cut each piece of chicken wing into 2 parts.
2. Rub a little salt on to the chicken wings and leave on for 30 mins and rinse after that.
3 .Pound the lemongrass and the small onions together until fine. Use this to marinate the chicken for several hours or overnight if you wish.
4. Pour enough oil into the wok just for pan frying on medium fire, you dont need a lot of oil  as the chicken wings are not going to be deep fried. You might need to fry this in 2 batches and also can throw in some green parts of the lemongrass stalk if you wish. There might also be some leftover marinates on the plate just save them for frying later
5. Pan fry the chicken wings until cooked and golden in colour
6.If you like a little sour juicy flavour in the chicken, you can add in the tamarind juice here and cook for another 2 minutes. Dish out.
7.Fry the leftover marinates in the wok for 2 minutes , scoop up and pour onto the cooked chicken.


Submitting this post to the Muhibbah Malaysia Monday #2 event hosted by 3 hungry tummies

Friday, December 17, 2010

Mont Blanc- Cream of Chestnut on Almond Tart


For some of you who might be following on the Aspiring Bakers #2, you know that the theme for this month is CHRISTMAS.. we can bake, cook, roast anything related to Christmas.In the latest issue of the magazine, "My nourishment', there are actually quite a number of christmas recipes in there but there this picture that actually caught my eye, they call it ' Mont Blanc-Cream of Chestnut on Almond Tart '. Google ' Mont Blanc' and it will tell you that it is the highest mountain in the Alps, Western Europe and The European Unions. So somebody named this tart as Mont Blanc as it was baked and assembled in such a way that it looks like a mountain.


My mont blanc looks ugly actually , well it's a very cheat version of mont blanc..you read then you know why..I will post the original recipe from the magazine here but i actually made a little changes, not that i purposely made but out of accidents..2 accidents. Sorry friends, if you wanna try this, i would suggest to stick to the original recipe. These tarts are divided into 4 parts ie base of the tart, the almond cream to pipe onto the base, then the mascarpone filling to pipe on to form mountains and lastly some chestnut cream as finishing touch around the "mountains". The 1st mistake i did was on the chestnut cream, i thought of just making a chestnut puree and then just blend in some whipping cream..i did that but i added too much whipping cream..well the cream did actually have the taste of chestnut ..infact i can still get to taste the nutty feeling of the chestnut paste but not so much as it should be..and the colour of this cream should be a little on the brown side but because of the volume of whipped cream that i poured in, it actually turned white. From the picture, you can see that it's brown..oh, it's because i cheated! So disappointed with the cream, i added a little brown colouring to restore its brown colour, ha!

The 2nd mistake which i did was the mascarpone filling..this is one thing that we should take note ..to check our ingredients before baking. I never checked and when i opened my remaining half tub of mascarpone cheese, i found out that it has turned bad. So i just replaced that with cream cheese which i have in my fridge. But i found that it's not really a good combination where the strong flavour of the cream cheese have actually covered the supposedly lovely taste of the nutty chestnut cream. But the tart base was delicious.If i serve this to my friends, i still think they would love this but it's just that it doesnt seem to bring out the flavours of the chestnut here..and also on the mascarpone filling, otherwise it would really be a divine! Nevertheless of all these  mistakes i made, i would still be submitting my entry to the Aspiring Bakers Challenge#2 -Christmas (Dec2010). One day, i shall try making a better looking mont blanc!!

Original Recipe (from My nourishment mag)
Ingredients for Base
100gm Plain Flour
75gm ground hazelnuts
30gm icing sugar, sifted
25gm margarine ( i have to use 40gm softened butter to form a dough) 
1/2 egg yolk ( i used 1 egg yolk)
4tbsp marmalade
3tbsp Grand Marnier( optional)

Almond Cream
2 tbsp margarine
2tbsp icing sugar, sifted
2 egg yolks
4tbsp ground almond
1/2 Monin almond syrup ( almond essence)

Chestnut Cream
400gm ready to eat packaged chestnut
150gm margarine
120gm granulated sugar
150gm red wine
100gm whipping cream
1tbsp fine granulated sugar

Mascarpone filling
250gm mascarpone cheese
1/4 tsp vanilla seed from 1 vanilla pod

Method to make the almond base
1.Preheat oven to 180C.Sieve the flour into a large bowl, pour in ground hazelnuts and iing sugar to mix. Rub in margarine then add egg yolk and stir to combine.
2.Roll the dough out until 1/2 cm thick. Using a small 1.5inch round cutter, cut out a circle of dough and transfer to a baking sheet. Repeat until all the dough is used up, around 10 pieces.
3. To make almond cream, cream margarine and sugar together with a wooden spatula, add egg yolk, ground almond and almond essence.Mix well and make into a paste. Transfer the almond paste into a piping bag and pipe onto base.
4.Bake in preheated oven for 15-20mins or until cooked. Cool on rack.
5.Mix together the marmalade and grand marnier, brush generously over almond base to coat, keep aside.

To make chestnut cream
1.In a saucepan, melt margarine and sugar over medium heat. Stir until sugar starts to caramelise, add in chestnuts and keep stirring until chestnuts evenly coated with melted sugar.
2.Pour in red wine, turn heat to low and simmer until liquid  is reduced and turns syrupy, while the chestnuts are fork tender.
3.Mash chestnuts well and strain thru a strainer to get a smooth and creamy paste. Whisk together whipping cream and sugar until stiff, fold into chestnut paste to form chestnut cream. Transfer the cream into piping bag. Keep aside until ready to use.

To assemble
1.Mix together the mascarpone cheese and vanilla seeds.Transfer the mascarpone mixture to a piping bag fitted with nozzle to pipe 'mountains'
2.Pipe an upright mound of mascarpone onto the almond base, then pipe chestnut cream over the mascarpone cheese in spiral patter, piling it high until the mascarpone is well covered. Refrigerate overnight. Serve chilled.

Notes: I've replaced all the margarine used with softened butter..the original recipe states "Daisy"margarine, their sponsors for this and also on the 'Monin' almond syrup.

Thursday, December 16, 2010

Homemade Tau Foo Fah (豆腐花)/ Soymilk Custard


Not long ago, i saw wendy making her own tau foo fah, then next came elin who also did her own tau foo fah ..and they all sounded so easy making them and their tau foo fah looked so smooth that already tempted me to make that on my own too. Yeah, it was easy..well, even if you dont believe me, you have to believe them. Both of their recipes used GDL ( Glucono delta lactone) , just another kind of coagulant in replace of the gypsum powder, which believed to have negative effects to our health.. Even some tau foo fah sellers at my place here are putting signs saying "no gypsum powder". In chinese, gysum powder is called "sek koh fun" which people said is the powder that one used to heal fractured bones and also the one used to form plasters for building materials..so maybe that's the reason why they claimed that gysum powder has got negative effects to our body.. now i'm just wondering the tofu that i usually buy, do they use gypsum powder or some other coagulants?

Now back to this soymilk custard, initially i thought of just buying the soymilk to make this but my mum said "why not just make your own, it's also very easy" all i need is a blender so i ended up making the soya milk too. I'm glad that i made the soya milk , it tasted really good especially when it's still warm and knowing that it's really fresh . I referred to wendy's recipe for the soymilk but i used 300gms of soya beans instead of 250gms and with 1.8L of water and elin's recipe for the making of tau foo fah.

Soymilk ingredients:
300gms soya beans, soaked overnight
1.8L water

1. Blend the soya beans with water ( i did that in 4 portions)
2.Pour the soya milk into a cheesecloth ( i used a clean baby cloth diaper) and squeeze out the soya milk ( also did that for couple of times) into a large pot.
3. Before putting the soya milk on boil, i actually strained the soya milk again to ensure it's totally grainless.
4.Boil the soya milk ( make sure it's totally boiled.)


from the pot..after scooping the bubbles out

soft and silky smooth
Soymilk custard /Tau Foo Fah (makes around 7 bowls)
Ingredients A
5 1/2 cups of boiling soy milk

Ingredients B
1 tbsp cornstarch
1/2 tsp GDL
1/4 cup cold water

Ginger sugar syrup
6 tbsp sugar
1 cup water
1 piece of old ginger, thumbsized, crushed
(bring to a boil until sugar dissolves)

Method:
1.In a small cup, mix ingredients B
2. Pour the boiling soy milk in a gushing motion at 2 ft above the pot with GDL mixture.
3.Give the mixture a quick stir and cover it with a cloth before putting the lid on. Leave for 30 minutes.
4.Scoop away the layer of bubbles on top of the soy milk custard and now ready to serve.

Actually i do not know how long it took to set becos after doing that, i went out and only came back after an hour and it has well set by then.

****UPDATE 6th Sept, 2012 ****
i have made another 2 more versions of tau foo fah using agar2 powder and gelatine, the post is 
http://herfrozenwings.blogspot.com/2012/08/all-about-tau-huaytau-foo-fah-soybean.html

Monday, December 13, 2010

Scones...and scones!


This is something that i wanted to make for a long time..way long before i started this blog. The reason i could give myself is that scones are not easy to make..though it comes with simple ingredients but it requires deep understanding of baking and kneading techniques. I remember seeing this post from Happy Home Baking when she made her scones and she actually laid out all the tips in making scones. You can go over to the above link and check out all her useful tips. yeah, so useful that i wrote it down in notes, read that a couple of times before i started making them..like cold ingredients, kneading part, cutting them out, arranging them close to each other.. though i did not use her recipe, i must admit that without those notes, the scones might not turn out as good as it should be.

I actually made 2 batches of scones on that same day because i wasnt fully satisfied with the appearance of the 1st batch of scones..they looked bit short to me and so i made another batch, well, it didnt take long to make one batch of scones..maybe around 30mins.  These scones were light and soft.I would say though the 2nd batch looks better , the texture of the 1st batch was more satisfying..the 2nd batch was a little slightly crumbly..you know like when you take one bite, there will be bits of pieces at the side dropping, it's strange because i was using the same recipe ..the only difference is that i rested the dough in the 1st batch for about 15mins before i cut them out, so i'm not really sure becos of this , the texture turns out better or maybe it was due to my kneading part, but overall i was more than pleased with the results.

the 2nd batch
the 1st batch

Recipe ( from Biscuits, Baking and Cakes - the essential recipe cookbook)
Ingredients ( makes around 8 )
225gm/8oz self raising flour
1tsp baking powder
pinch of salt
40gm/ 1 1/2 oz cold butter, cubed
15gm/1/2 oz caster sugar
150ml/1/4pint milk plus 1 tbsp for brushing
some raisins, if you wish

Method:
1.Preheat oven to 220C, 15mins before baking. Sift the flour, baking powder and salt into a large bowl.
2.Rub in the cold butter until the mixture resembles fine breadcrumbs. Stir in the sugar and mix in enough milk to give a fairly soft dough.
3. Knead the dough on a lightly flour surface for a few seconds until smooth.( i rested the dough here for 15mins or chill for 30mins as suggested by happy home baking)
4. Roll out until 2cm thick and stamp out using a 6.5cm floured round cutter
5.Place on an oiled baking sheet and brush the tops with milk - do not brush it over the sides of the scones will not rise properly.( i skipped the brushing part)
6.Bake in a preheated oven for 12-15mins or until well risen and golden brown. Transfer to a wire rack and serve warm or leave to cool completely.

( if you want to add in raisins, you can add them in at step 2 together with the sugar and milk)

Thursday, December 9, 2010

Double Chocolate Loaf Cake


I cannot remember how i actually ended up making this cake but i know something to do with
getting rid of some choc chips which i bought long time ago. I came across this in the internet
and thinking i could just make this, not too many ingredients needed and simple steps. I was
actually quite impressed with the end results..simple yet moist, full of chocolate flavour , it's not
light nor dense..maybe in between , just nice. The original recipe comes with a simple decoration,
some choc drizzling over the cake to look more attractive but i just skipped that.



Ingredientsfrom this website )
175gm softened butter,plus extra for greasing
175gm golden caster sugar ( i used normal caster sugar)
3 eggs
140gm self raising flour
85gm ground almonds
1/2 tsp baking powder
100ml milk
4tbsp cocoa powder
50gm plain choc chips or chunks
few extra chunks, white,plain and milk choc, for decorating

Method:
1.Heat oven to 160C.Grease and line a 2lb/900gm loaf tin with parchment paper.( i used a 9"x5" loaf tin)
2.Beat the butter and sugar with electric whisk until light and fluffy.
3.Beat in the eggs,flour, almonds, baking powder, milk and coca powder until smooth.
4.Stir in the choc chips and then scrape into the baking tin.
5.Bake for 45-50mins until golden, risen and skewer comes out clean in the centre of the cake.
6.Cool in the tin,then lift out onto a wire rack over some kitchen paper. Melt the extra choc chunks separately over barely simmering water or in bowls in microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

Monday, December 6, 2010

Kuih Bengka Beras (肥豬肉)- Muhibbah Monday #01



Before i start talking about the kuih, i would like to thank Zoe of bake for happy kids for passing an award to me, 'The Versatile Blogger", thanks Zoe! I received this with great honour and that's very encouraging. I've placed that at the sidebar of my blog.

I think most of us here are quite familiar with this kuih..do they actually have an english name for this..i've seen some name it as white rice cake but sounds a little funny to me , in chinese they call it 肥豬肉and after looking at the photos that i've taken , i think they also look like roasted pork especially the skin. Just another
kind of kuih that i've been longing to make, those who loves the taste of coconut milk would definately love this but for myself, i've actually diluted the coconut milk slightly cos i'm afraid that it would be too creamy for my liking. I made half of this recipe in a 6"x6" tray)


Ingredients: (recipe from Nyonya Flavours)
180gm rice flour
45gm green pea flour
10gm sago flour/tapioca flour
1200ml coconut milk ( i used 400ml coconut milk +200ml water for my half recipe)
200gm sugar
1/2 tsp salt
3 pandan leaves, knotted

Method:
1. Grease a 20cmx20cm (8"x8") square tray with oil, preheat oven to 225C
2. Mix the flours and coconut milk together and straininto a deep saucepan .Add sugar, salt and pandan leaves, cook over low fire until thick, stirring continuously for about 5 mins. Stir right to the bottom to prevent batter from sticking to the pot and burning.
3.Turn off the heat and pour into the prepared tray. Spread with a spatula or spoon to level the surface. Put it into the preheated oven and grill for 30mins or until dark brown and aromatic, turning tray around to even out the colour, if necessary. Cut into squares when cooled


( 7 Dec2010 - just got a suggestion from Shaz from Test with Skewer that i can submit this to the Muhibbah Malaysian Monday Event hosted by Shaz and 3 Hungry Tummies so i am submitting this post in)

Friday, December 3, 2010

Oat Wholemeal Loaf


another wholemeal loaf..nothing fancy, just a simple, fresh, soft, fine, nice, warm, tender, beautiful, loving loaf of homemade bread with some added oats. well, nothing much to blog about, the method is rather straight forward except for the time required for proofing.. as usual.


Ingredients A (recipe source 孟老師的100道麵包)
Wholemeal flour 190gm
Instant yeast 4gm ( 1tsp )
Water 125gm

Ingredients B
Wholemeal flour 110gm
Caster sugar 25gm
Salt 1 tsp
Milk powder 15gm
Water 65gm

Ingredients C
Unsalted butter 10gm

Topping:
Egg whites 15gm
Instant oats 100gm


Method:
1. Mix all of ingredients A till well combined at low speed until dough is formed
2.Cover and let proof for 2 hours
3.After proofing, add in ingredients B and beat together with mixer until smooth dough is formed.
4.Add in the unsalted butter, continue beating until dough is smooth and shiny.
5.Cover and let proof for 2nd time for 50mins.
6.Divide dough into 5 portions, shape into balls and rest for 10mins.
7.Roll out into rectangle shape at 15cm in length, slowly roll up to shape into loaf, brush with egg whites
and sprinkle with oats on top and let final rest for 25mins.
8.Bake in a preheated oven at upper fire 180C and lower fire at 160C for 20mins. (I baked this at 190C for 12 mins.

Wednesday, December 1, 2010

Burger Pancakes/ Pancakes Freezing in Snow- Sponge Pancake Giveaway




 
Well, this time i made this is for the submission to the Sponge Pancake Giveaway created by Wendy for Table for 2 ..or more, simply because to join in for another fun and to support wendy. Of course, if i can receive the gift, that would be an additional delight for me but we have to abide by a few rules set by the queen. Wendy wants "creativity", i'm not a creative person, try to be creative in this but sorry wendy, cannot be more creative than this. Using your basic recipe, i doubled it , using a 4 inch nonstick pan and i got 6 pieces of small pancakes. 2 pieces for the ' burger pancake', 1 piece for 'pancake freezing in snow' , 1 plain one go to my stomach and the remaining 2 pieces which were badly burnt and murdered by me into the trash!


Recipe:
2 eggs ( egg whites separated)
2 tablespoon of sugar
2 tbsp of all purpose flour
butter for frying

Burger Pancakes
some pork floss or chicken floss
some shredded cucumber

Method for Burger Pancake
1.Beat egg whites until frothy and add in sugar and beat till medium stiff peaks
2. Put in egg yolks and mix.
3.Sift in flour and fold into the egg mixture
4.Heat up a 4 inch nonstick pan, put in some butter, pour in some batter and swirl around it and cook
till both sides turn slightly brown.
5.On one piece of pancake, put some shredded cucumber followed by another alyer of pork floss and then another layer of shredded cucumber. Top it with another piece of pancake. For garnishing , put some shredded cucumber and some pork floss on top.


Pancake Freezing in the snow
Some creamy sweet corn from the can ( i used the ones left from my sweet corn chiffon)
Some fresh young grated coconut

Method:
1. Spread some fresh young grated coconut and some creamy sweet corn on a piece of pancake, roll it up and cut into 2.
2. Sprinkle some grated coconut and some corn kernels for topping.

Tuesday, November 30, 2010

Hazelnut Chiffon Cake


This will be my 2nd and last submission to the Aspiring Bakers#1:Chiffon Cake(Nov 2010) hosted by Small Small Baker. It is a Hazelnut Chiffon Cake which i personally find this taste better than the sweet corn chiffon..at least here, no essence required and i'm still able to get the much flavour of the hazelnuts. I whipped up some cream with a little coffee emulco,just to dress up the cake...with some gumpaste flowers.. simply just for photography purpose. Like my previous Sweet Corn Chiffon Cake, i also got this from the same book, "chiffon cake is done" by Kevin Chai. Lots of ideas and some very strange too, i think! Here's the recipe:


  
 Egg Yolk Batter
2 egg yolks
2tbsp cooking oil
20ml milk
1/2 tsp grated lemon rind
20gm caster sugar
30gm grounded hazelnut
10gm self raising flour

Egg white foam:
2 egg whites
1/4 tsp cream of tartar
40gm caster

Method:
1. To make egg yolk, combine egg yolks, oil, milk, lemon rind and sugar into a mixing bowl .Fold in sifted flour and grounded hazelnut until forms batter
2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks, gradually add in sugar,beating at high speed until frothy and stiff peaks form.
3. Gently fold beaten egg whites foam into egg yolk batter until blended.
4. Pour batter into ungreased small heart tube pan ( i used 16cm tube pan) and bake in a preheated oven at 170C for 20minutes or until cooked
5. Remove oven , invert cake onto table until completely cooled.

Sunday, November 28, 2010

Sweet Corn Chiffon Cake


I've been seeing so many chiffon cakes posting for the past 2 weeks, reason being for the submission for
Aspiring Bakers#1 event- Chiffon Cake hosted by small small baker. It's so inspiring looking at the varieties of the chiffon cakes; they have sweet potato, prickly pear, beetroot, dulce de leche and many many more. All these seems so interesting and i cant wait to see the final posting of all these compilations. So me being inspired by all of the aspiring bakers out there are joining in the fun too and what i got here is Sweet Corn Chiffon Cake, sourced from "chiffon cake is done - Kevin Chai". Texture of the cake is really soft , only thing is i find that the taste of sweet corn is not strong enough, i think that's also because i didnt put in the corn essence as in the recipe. I'll be submitting this post for this Aspiring Bakers #1:Chiffon Cake


Ingredients:
Egg Yolk Batter
6 egg yolks
50gm caster sugar
60ml cooking oil
250gm canned sweet corn( cream type)
1/2 tsp corn essence
few drops yellow colouring(optional)
120gm plain flour
30gm santan powder

Egg white foam
6 egg whites
1/2 tsp cream of tartar
100gm caster sugar

Method:
1. To Make egg yolk batter, combine egg yolks, sugar, oil, sweet corn puree, essence and coloring in a mixing bowl. Fold in flour and santan powder until forms batter.
2.To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak forms.
3.Gently fold beaten egg white foam into egg yolk batter until blended
4.Pour batter into ungreased 9in ( 22cm) tube pan. Bake in a preheated oven at 170C for 30-40 minutes or until cooked
5.Remove from oven, invert cake onto table until completely cooled.

Saturday, November 27, 2010

Italian Prawn Skewers


I made these just simply because i want to use the grill function on my little breadmaker machine that also comes with the grilling function. So i chose a hassle free, simple recipe from the book "400 appetizers and party recipes" and i'm just making my first one from this book. But i think i probably grilled them a bit longer than required, the prawns tend to be a little overcooked. The recipe can be adjusted accordingly to the amount of prawns you're cooking.

Ingredients
900 gm tiger prawns, cleaned and peeled
4 tbsp olive oil
3 tbsp vegetable oil
3 oz fine dry breadcrumbs
1 garlic clove, crushed
1tbsp chopped fresh parsley
salt and ground black pepper
lemon wedges to serve

Method:
1. Slit the prawns down their backs and remove the dark vein .Rinse in cold water and pat dry on kitchen paper.
2.Put the olive oil and vegetable oil in a large bowl and add the prawns, mixing them to coat evenly.
3.Add the breadcrumbs, garlic and parsley and season with salt and pepper. Toss the prawn thoroughly, to give them an even coating of breadcrumbs. Cover and leave to marinate for 1 hour.
4.Thread the prawns onto the metal or wooden skewers, curling them slightly as you work, so that the tails are skewered neatly and securely in the middle.
5.Prepare the barbeque or preheat the grill ( broiler) .Cook the skewers for about 2 mins on each side, until the breadcrumbs are golden. Serve with lemon wedges.

Thursday, November 25, 2010

Pumpkin Mantou

Bought a half pumpkin from the market after a bit of persuasion from the seller..and i thought maybe i could make some buns or mantou as i havent made these before out of pumpkin. So i checked thru some blogs and finally decided to make pumpkin mantou using a recipe from Wendy's blog. In her recipe, she actually put some pumpkin filling into the buns, i didnt do that, i just left it plain and yes, the buns turned out exceptionally well.. soft , fluffy and the hint of this pumpkin flavour , it's just wonderful even if it's plain.
Thank you to wendy for sharing this recipe. Initially i was a bit sceptical while waiting it to proof to double size cos it was a rainy day and it almost took me close to 2 hrs for doubling the size and i was thinking whether it would affect the texture of the buns but no..the result is just fantastic. Wendy has got pictures of kneading the dough so just go to her blog to get a more detailed way of doing it. The recipe is what i got direct from her post, but i changed the method of shaping cos i rolled up the dough and cut into pieces.
You may like it round..just shape it anyway you like.


love the colour too from the pumpkin



Ingredients ( inspired by wendy from Table for 2..or more )
60gm sugar
90gm pumpkin puree
1tsp instant dry yeast
150gm pau flour
1tsp double action baking powder
10gm butter

Method:
1.Combine sugar, pumpkin puree and yeast
2.Combine pau flour, double action baking powder and butter and mix to form crumbs.
3.Pour (1) into (2) and mix to form dough
4.Knead dough until smooth and no longer sticky
5.Let dough proof in a warm place until double in size. Cover it.
6. After proofing, punch down the dough and knead for 2 mins and roll out  into a rectangle.
7.Slowly roll like swiss rolls, trim off the edges and cut into equal pieces.
8.Cover and let buns proof for 2nd time for another 45 mins. Steam on high heat for 12 mins.

Tuesday, November 23, 2010

Sour and Spicy Crabs


From small till now, i always love eating crabs and my mum always cook this type of spicy crabs.
Cooking the crabs i think it's not too difficult , as these crabs have already got their own sweet distinguished flavour..even just by steaming it can already bring out the flavour in them. This sour and spicy crabs is just one way of cooking them and i remember when i was small, we usually dip the bread into the gravy and eat and in those days, restaurants that serve these dish will also provide you few slices of bread. But i do not like the cleaning part where we have to make sure it's really clean and each time , i will use a toothbrush to brush off the muds that are stick onto their bodies. Again, please do whatever necessary to suit your taste if you really want to try this.



Ingredients:
3 medium mud crabs, cleaned and cut into pieces
some garlic
3 tablespoons Kg Koh chilli garlic sauce
3 tablespoons ketchup
1 tsp sugar
1 1/2 tsp salt
1 egg , lightly beaten
1tbsp vinegar
water to cover
some cornstach solution (optional)

Method
1.Saute the garlic and put in the crabs on medium high fire. Mix and stir for 2 minutes.
2.Pour in the chilli garlic sauce and the ketchup and stir fry in the wok.
3.Sprinkle some water, add in the sugar and salt and keep stir frying. Pour in some water (depends on how much gravy you like but not too much) and cover it for 3 minutes, turn the fire lower.
4. Add in the beaten egg and stir to mix. If you want a thicker gravy, add some cornstarch solution and further cook for 1 minute. Dish up and serve.

Thursday, November 18, 2010

Blueberry Tiramisu


Came across this recipe from the internet, from foodnetwork.com. I was attracted by the picture of the tiramisu but i noticed that it's actually a dessert, i would actually prefer something more like a cake so i made some changes here and there, made a sponge cake and sandwiched the tiramisu layer in between the cakes. Well, this is supposed to be called Lime and Blueberry Tiramisu but the flavour of the lime here is not significant at all, hence i just put this as blueberry tiramisu. The original recipe asked for lime concentrate.I dipped the sponge fingers in pure extracted lime juice but i must say that they have not been properly soaked..as for the tiramisu layer, to me it's good but i would prefer the mascarpone layer to be lighter and i was thinking if i have whisked some egg whites into mascarpone layer, would it turn out better? But the blueberries sure added points to this cake...something unusual from the classic tiramisu.






Ingredients and method for sponge cake ( for 9" square pan) can be found here

Ingredients for tiramisu layer
2 medium egg yolks
30gm sugar
250gm mascarpone cheese
80mls non diary whipping cream
50mls heavy cream

sponge fingers
blueberry pie filling

Method for preparing tiramisu layer
1. Whisk the egg yolks and sugar until pale
2.Add in the mascarpone cheese and just stir by hand to mix. Keep chilled .
3. Whisk the non diary whipping cream until slightly thick and add in the heavy cream and continue whisking
until soft med peaks.
4.Remove the mascarpone cheese mixture from the fridge and add the cream mixture(3) into the cheese mixture(2)

Method for assembling cake:
1. After sponge cake has cooled down, cut into 2 layers.
2. Dip the sponge fingers into lime concentrate or juice and arrange side by side on top of one layer of the sponge cake. Do this to fill up the whole cake.
3.Spread a layer of the blueberry pie filling on top of the sponge fingers layer and followed by the tiramisu layer
4.Cover with the 2nd piece of sponge layer and to finish the cake, top it up with another layer of blueberry filling. (Can also top this up just before serving.) trim the sides of the cake to look neat. Chill.