Friday, October 29, 2010

Dragonfruit Flaky Mooncake

I still have some leftover red dragonfruit filling from the moooncakes that i made a month ago..didnt really know what to do with that. So i searched thru some recipes and finally decided to make this one..well, can also be treated as a kind of mooncake in some of the books but this is a pastry. I got this recipe from a weekend baking class sometime last year.. i call this a thousand layered pastry. I personally find that this recipe is quite good in the sense that the skin pastry turns out beautiful unlike in some of the recipe found in books, the skin often turns out to be very oily or looks very oily. I added some pink colouring to the pastry to match with the colour of the filling. This recipes makes around 20 pieces.

Any fillings of your choice, shape into balls , measuring 28gm each.

Pastry A(water skin)
25gm high protein flour
125gm pau flour
1/4tsp Mak Ngar tong ( malt sugar)
45gm cooking oil
90mls water( may not used up all the water )
some colouring

1. Mix all together in a food processor until it becomes a soft dough. Mix in on pulse mode. Leave aside for 5 minutes and divide into 10equal pieces

Pastry B ( oil skin )
150gm Pau flour
95gm shortening

1.In a food processor, pulse a few times till it becomes a dough. Divide into 10 pieces.
2.Wrap B into A and wrap up into balls.
3. Roll out into a log cylinder shape and roll up like swiss roll.
4. Turn 45C and roll flat and roll up like swiss roll again. Do this for all the 10 pieces.
5.For each roll, cut into 2 pieces. Roll flat and put filling in.
6, Bake in a moderate heat of 25mins. I baked mine at 160C.

Wednesday, October 27, 2010

Red Bean Swiss Roll

This is the 2nd swiss roll that i made for the blog and also from the previous book,"孟老師的美味蛋糕卷".
It is quite similar to the red bean swiss roll that i made earlier, but this time the red bean is on the chiffon roll and not as the filling and no green tea. I think this is much better looking than the first one that i made and taste better too. I baked this on a 26cmx26cm tray.

Ingredients for Chiffon Roll:
egg yolks 56gm
caster sugar 14gm
vegetable oil 28gm
fresh milk 28gm
low protein flour 56gm

egg whites 112gm
caster sugar 56gm
cooked red bean 70gm

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, add in the cooked red beans and spread onto a lined baking tray 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.

For filling:
unsalted butter 56gm, at room temperature
icing sugar 14gm
non diary whipping cream 35gm

1. Mix butter and icing sugar together and beat till well incorporated and creamy.
2. Add in whipping cream and beat till spreadable consistency.
3.Spread the filling onto cake and roll up the cake. Chill.

Monday, October 25, 2010

Heal Your Life Workshop in Malaysia

Today i want to sway away from my normal baking post and talk about something else. Well, i dont really write about my personal stuff but this is one thing that i would really like to share with you . It is regarding a workshop that i attended very recently in Ipoh. " Heal Your Life" workshop and it is based on the philosophy of Louise Hay. I was recommended by a friend to attend this workshop and i was actually quite reluctant to attend it at the beginning because i was afraid to open up myself. You see, this workshop is nothing similar to other job related workshops and it's more working towards ourselves and nothing to do with religion.

In our life, we might have gone thru difficult times or probably something happened to our life that had affected us..could be childhood history, relationships problems, death of someone very close to us or we think life is complicated or we are just not happy with ourselves, etc, etc...and we moved on. Without realising, all these had actually affected our thoughts and actions and ourselves today..even our health. At times, people blame us or we just blame ourselves for doing certain things and think that we are just lousy, then we have our fears, our doubts, our anger ,then we feel down, upset and eventually put a limit to ourselves. All these have created negative thoughts in us and causing us to build barriers that stop us from being the way we can. The workshop has awakened me in the sense that it has made me aware of some of the things that i have not awared of earlier and one of the greatest things that i learnt from the workshop is LOVE.

"There is so much love in your heart that you could heal the entire planet. But just for now,  let us use this love to heal you. Feel a warmth beginning to glow in your heart center, a softness, a gentleness. Let this feeling begin to change the way you think and talk about yourself"  quoted by Louise Hay.

There is so much love in all of us and around us and it is simply magnificent and makes our life magical. We are all beautiful. I would urge anyone who wants to make a difference in their lives to attend this workshop, unblock the potential within us , be happy and achieve what we want to achieve. I have included here its website and also their link in facebook here. No, this is not an ad.
Thousands and thousands have attended this workshop around the world and this is the first time that this workshop is being held in Malaysia. I believe the next workshop will probably be held in December 2010.
So anyone of you who might be interested, just hop into the website to find out more. Have a great day!

Sunday, October 24, 2010

Braised Fish Head with Leek

Fish heads are easily available in the market , i do cook them on and off and the only fish head i cook is the garoupa fish far as i know, there are also few types of garoupa..the ones that we normally eat from restaurants are the most common one i think, with reasonable price and they call it "pin koh' or 'pin pan' in chinese..then we have the more expensive ones like 'yuen pan' and also 'chu koh' ..which is almost double the price of the common garoupa...cannot really remember the price but i was paying something like RM40 over for that fish head that weighs slightly more than a kilo. ok, stop talking about the 'pan' and 'koh'. This dish is quite common in restaurants and i think it's also not that difficult to cook and again, sorry i didnt really take down the exact measurements of the's more or if you were to cook this , just put according to your taste. Also make sure that we clean the fish head properly as normally i find that there are still a lot of scales left, i usually use a small knife to unscale and also scrap off that glueey fluid  on the fish head.

1 garupa fish head +/- 600gms, after cutting into pieces)
some garlic and ginger slices
2 medium stalks of leek, cut to 2" length
1 onion, sliced
1 carrot, sliced
2 pieces of fried tou foo
1 1/2 tablespoon oyster sauce
oil for frying
salt and sugar to taste
a little dark soya sauce for colouring
some tapioca flour/corn flour for deep frying
a little salt for marinating the fish head
2 cups of water for braising

1. Rub a little salt on the fish head pieces and marinate for about 20 mins and then wash off.
2. Dust over with tapioca or corn flour and deep fry in wok until golden brown. Remove from wok and leave aside.
3. Leave a little oil in wok and saute garlic, ginger and onion slices.
4. Add in the carrot, leek and fish head and stir mix. Then add in the oyster sauce and sprinkle some water over the wok. Continue stirring , sprinkle some water around the wok occasionally. Add the dark soya sauce.
5. Stir fry for further 3 -4 mins, add some salt and a little sugar if you wish , can add in the tou foo here and stir gently to avoid breaking the tou foo.
6. Finally add water to braise and cover for about 10mins. Adjust the quantity of water accordingly, do not need to cover the whole fish with water, probably just half way up .Do not braise for too long , otherwise the gravy will become sticky. Dish up and serve.

Thursday, October 21, 2010

Berry Sour Cream Cake

I actually stumbled upon this recipe when i was browsing thru the website and  got attracted by the photo shown there, a cake with raspberries and blueberries and with some glaze. I had some blueberries and sour cream in my fridge and i thought, i might as well try bakingthis cake and bought some raspberries. Not a difficult cake to make but i find that the cake is a little dense but moist and nice flavour too. I did not make the glaze.Try this if you love berries. I made half of the recipe below and baked into a 6"x6" square tin.

225gm butter, softened
250gm sugar
2 eggs
230gm sour cream
5ml vanilla extract
250gm all purpose flour
5gm baking powder
2gm baking soda
245gm fresh raspberries
145gm fresh blueberries

240gm icing sugar
55gm butter,melted
3ml vanilla extract
30ml milk

1.In a mixing bowl, cream butter and sugar.Add the eggs, sour cream , vanilla and mix well.
2.Combine the flour, baking powder,baking soda, gradually add to the creamed mixture.
3.Spread into a greased 13"x9"x2" baking tin and sprinkle with raspberries and blueberries.
4.Bake at 325F for 40-45mins or until toothpick inserted near centre comes out clean. ( i baked mine at 145C)

For glaze:
1.In a mixing bowl, beat the icing sugar, butter, vanilla and enough milk to drizzling consistency. Drizzle over warm cake. Cool cake before cutting.

Monday, October 18, 2010

Tapioca in coconut milk

this is really a simple dessert to make and delicious too. But i think the trick is that we have to choose a very nice tapioca because this doesnt really require baking or complicated cooking. I do not know how to pick a nice tapioca so each time i just get from the same lady from the market, whether it's tapioca or yam. She picked one that's its flesh is yellow..actually i cant really notice the difference before cooking as i dont cook tapioca often but it came out really tender.

Ingredients: ( from Oriental Cuisine mag)
600gm tapioca, peeled and cut into 3 inches length
120gm sugar
sufficient water to cover

Coconut syrup
1 knotted pandan leaves
150ml coconut milk
50gm Gula Melaka, chopped

to thicken syrup
1/2 tbsp cornflour
1 tbsp water
a little salt

1.Soak tapioca in water covering tapioca 1 hour before cooking. Discard water.
2.Bring another pot of water to boil. Water must be covering tapioca. Boil tapioca for 20mins, do not cover lid.
3.After 20 mins, drain the water and add new water to the pot. Add sugar and bring to the boil, simmer uncovered for another 30mins until sugar dissolves and tapioca becomes tender and translucent.
4.Remove from heat.
5.Pour coconut syrup over tapioca when serve.

Thursday, October 14, 2010

Coconut and Cranberry Cookies

Have not been making cookies ever since Chinese New Year. Sometimes i think baking cookies a little tedious for me the moment those cookies got into the oven partly due to the oven that i have, it's not a big oven so most of the time i cant follow exactly the temperature and duration stated on the recipes and  also have to switch trays up and down to check most of the time. I have this book" 1 Dough 100 cookies" for about probably more than a year but i only started trying out a recipe now. There's one good thing about the book is that most of the recipes do not require baking powder or baking soda to make cookies..just very basic ingredients. I think i will make more cookies from this book in future and share the recipes with all.

225gm/8oz butter, softened
140gm/5oz caster sugar
1 egg yolk, lightly beaten
2 tsp vanilla extract
280gm/10oz plain flour
40gm/1.5oz dessicated coconut
60gm/2 1/4 dried cranberries
a little salt

1. Preheat oven to 190C/375F and line tray with parachment paper.
2.Put the butter and sugar into a bowl, mix well and beat in egg yolk and vanilla extract.
3.Sift together the flour and pinch of salt into the mixture, add the coconut and cranberries and stir until thoroughly combined.
4.Scoop up tablespoons of the dough and place onto baking tray , spaced well apart.
5.Bake for 12-15 mins or until golden brown. Leave to cool for 5-10mins, then transfer to wire racks to cool completely. ( i baked mine at 170C for around 35mins )

Tuesday, October 12, 2010

Egg tarts

I love egg tarts and so far i think one of the best egg tarts i have eaten  is the one found in one of the local
markets here in Ipoh., it is the flaky and crispy type of pastry just like the one that we usually eat in the Dim Sum restaurant.Unfortunately, i do not know how to make that..this is a much simpler version that i made but still i have not really master the technique of baking egg tarts. I cant really get a smooth surface as you can see from the photos, taste not bad  but still far from the one from the market. I got this recipe from a baking class which i attended xxx years ago..actually from 2 different baking classes, skin from one recipe and the filling from another there's some balance of the filling left. By the way, I feel like I've been watching the entire baking process in the oven to ensure not to be overbaked but still it got slightly brown on the edges of the filling.

Ingredients for skin:
Butter 190gm, softened
Flour 225gm
Custard Powder 75gm
Sugar 60gm
1 egg

1. Just mix all the ingredients together into a pastry and place pastry into tarts moulds.

Ingredients for filling:
Boiling water 200gm
Sugar 150gm
Egg 5 nos
Fresh milk 250gm

1.Preheat oven at 200C for 15mins
2. Dissolve sugar in boiling water, let cool, add egg and fresh milk. Do not beat, just stir and mix.
3.Strain the mixture and pour into the tart mould. Bake at 180C for 25mins or until cooked.

Friday, October 8, 2010

Orange Chiffon Cake

When i started learning to bake a chiffon cake, i thought it was pretty easy..quite straight forward and no complicated steps and most of them turned out quite well. I tried baking one last week , having not baking this cake for such a long time and to my suprise, the cake flopped! It didnt rise up well, looks like half dead.. i didnt know what went wrong..i checked the expiry date of my baking, still long to be due..then i suspected probably the folding part of the egg whites into the batter was probably not gentle i made another one..same thing happened. I read the the instructions again and i realised that i didnt invert the cake tin while cooling. I'm not really sure is that the cause of that ..i havent really checked from other blogger's recipes if they need to invert the tin. So the chiffon cake that i posted here is my 3rd one which was finally successful, very soft and rise up really well.

Ingredients A
6 egg yolks
40gms sugar
1/2 tsp salt
4 tbsp corn oil
70mls fresh orange juice
110gms plain flour,sifted
1/2 tsp double action baking powder, sifted

Ingredients B
6egg whites
1/2 tsp cream of tartar
65gms sugar

1.Beat egg yolks, sugar and salt with a hand whisk until thick and pale.
2. Add in the corn oil and orange juice. Then add in the flour and baking powder and mix until smooth. Leave aside.
3. Combine wgg whites and cream of tartar and whisk until slightly thick , add in the sugar and continue whisking until stiff peaks.
4.Fold in the egg whites into the egg yolks mixture, pour into a chiffon cake pan.
5.Bake in an preheated oven 140C-145C for 45 mins.
6.Remove from oven and invert cake tin and let cool, probably around 4 hours before removing from tin.

Wednesday, October 6, 2010

Grilled Mussels with Cheese

Quite an easy dish to prepare, can be served as appetizer. Those are the NZ mussels that i bought from the supermarket, i believed those were already cooked but to be on the safe side, i cooked them under boiling water for 2 mins. I searched for some recipes for mussel and ended up making this from this site.
I followed the ingredients but adjusted the amount needed to suit my liking and i only bought about 8 mussels and i put this in the oven under broil mode.

Ingredients: ( original recipe from here )
24 green lip mussels
100gm butter
3 cloves of garlic
100gm parmesan cheese
enough water to cover
white wine, chardonnay
1tbsp chopped bacon ( i used ham)

1.Cream the butter and crushed garlic, add the chopped bacon and put aside.
2.Remove the beards from the mussels and scrub and put into a pot.
3.Cover with enough water to cover musselsand bring to a boil.
4.Once mussels start to open but not fully remove the pot from stove and discard any that havent opened
5.Shell the mussels and put mussel meat in one halve and lay out on oven tray.
6.Sppon 1/2tsp of white wine into each mussel and a nob of garlic butter/bacon onto each top, with an even amount of parmesan cheese, about 1/2 tbsp on each,
7.Grill under a hot grill until butter and cheese melted and turn into light brown colour. Done!

Monday, October 4, 2010

Honey Wholemeal Rolls

here's another bread recipe from the book, "孟老师的100道麵包", the bread was soft on the first two days and turning hard on the 3rd day. Honey was added to this recipe for extra flavour, however if we do not like the flavour of the honey, no problem omitting it. Notice that the rolls are slightly different colour , it's because i baked this in 2 separate ovens.

Ingredients A:
wholemeal flour 130gm
high protein flour 95gm
instant yeast 4gm ( 1tsp)
water 150gm

Ingredients B:
high protein flour 95gm
salt 1/2 tsp
honey 25gm
water 50gm
unsalted butter 15gm
black sesame seeds 2 tbsp

1. Mix all of the ingredients A with a mixer at low speed until dough is formed. Cover and let ferment for 90mins.
2.Mix ingredients A and B together with a mixer and beat till smooth dough is form.
3. Add in the unsalted butter , continue beating till dough is shiny , add in the black sesame seeds.
4.Let the dough ferment for 2nd time for 60mins.
5. Remove dough. Here you can weigh the dough and divide into sizes you want. I used a chiffon pan and i divide into 8 pieces at 68gm each . Let rest for 15mins.
6. Shape into balls and place it into a lightly greased pan and let rest for 70mins.
7 If using a bread loaf tin, bake in a preheated oven at 200Cfor upper fire and 210C for lower fire for 30mins. I bake mine using chiffon pan at 190C for 18mins.