Thursday, June 30, 2011

意仁面包


意仁面包 ~ Barley Buns  
(adapted & modify from Carol 烘焙新手必备的第二本书)

Ingredients:

150g Bread flour
50g Barley (cooked)
20g caster sugar
1 tsp instant yeast
60ml barley water
10g salted butter

Oats

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1hr.
3. Beat dough again in mixer for 1min. Divide the dough into 5 portions & roll into rounds
4. Spray water & sprinkle oats on top of doughs. Proof the doughs for 1hr.
5. Bake in a preheated oven @ 180°C for 10mins.

video 
see how soft my bread was on the 2nd day

I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

Wednesday, June 29, 2011

奶油花生面包


奶油花生面包 ~ Peanut Butter Bread 
(adapted & modify from Carol 烘焙新手必备的第二本书)

Ingredients:

270g Bread flour
30g Plain flour
20g caster sugar
1 egg
1 tsp instant yeast
130ml barley water
30g salted butter

Buttercream:
100g salted butter
25g icing sugar

*All mix together

Peanut powder

Method:
1.Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1hr.
3. Beat dough again in mixer for 1min. Divide the dough into 8 portions. Roll out each dough into a thin long stripe & roll up into an oval.
4. Proof the dough for 1hr.
5. Egg wash & bake in a preheated oven @ 180C for 10mins.
6. Slice the bread into half (do not cut through). Apply some buttercream & fold the bread up into two.
7. Apply buttercream on both sides of the bread & sprinkle peanut powder onto it.


I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

Saturday, June 25, 2011

乳酪桂花面包

乳酪桂花面包~ Cream Cheese Osmanthus Bread 
(recipe adapted & modified from Pure Enjoyment)

Ingredients:

Bread flour 250g
Bread improver 3g
Milk powder 10g
Cream cheese 60g
Caster sugar 10g
Instant yeast 3g
Milk 130ml
Butter 20g
Osmanthus 2 Tbsp

Method:
1. Boil milk with Osmanthus for about 3mins. Set aside to cool down for later use.
2. Combine all ingredients except butter in a mixer & mix well till smooth dough is formed.
3. Add in butter till dough is smooth & shiny.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1hr.
5. Bake in a preheated oven @ 180C for 30mins。



I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

Thursday, June 23, 2011

Teochew-styled Braised Duck 潮式卤水鸭


Being a Teochew myself, I loved braised duck especially after it has been soaked with the gravy overnight.  I was 'salivating' in front of my lappy when I saw Alan (from travellingfoodies) did this braised duck back in January. However, I reckoned that it is time consuming & thus gave up the idea of doing it myself.

I am very honoured to have Alan teaching me the techniques of braising duck step by step today! Both of us had arranged to meet up this morning at 'Giants' to purchase the essential  ingredients first before heading to my place. Thanks to Alan, I got to know how galangal looks like (yes, I know I am a mountain tortoise ;P) & also how to choose a duck.

Oh yes, did I mention that I am a novice when it comes to cooking? The kitchen utensils I have at home are limited as well. I guessed its a challenge for Alan when he stepped into my kitchen... hahaha ;P

Difficulties encountered:
#1: A large wok with lid to braise the duck
The pot which I perceived as 'largest' in my home is actually small to him still ;P 
Nevertheless we still managed to squeeze the duck in. 
However, it became a chore to turn the duck (in order to get both sides nicely coloured & cooked) due to the 'limited space' in the pot. 

#2: Cleaver to chop the duck
I do not have a cleaver at home! Hehehe ;P Scroll down to see what Alan used to chop the duck.


Teochew-styled Braised Duck ~ 潮式卤水鸭   
(Recipe adapted from Alan of travellingfoodies)

   Duck: Faint at the sight of sharp knife...  

Duck: Look at what Alan did to me when Cathy squirmed "Aiyeeeerrr!!!"

 
Duck: Rest in peace in Cathy's stomach

Tuesday, June 21, 2011

Cheezy Luncheon Meat Bread


Cheezy Luncheon Meat Bread

Ingredients
125g Bread flour
3g yeast
20g castor sugar
4g milk powder
1/2 Egg
80mls Milk
30g oats
10g butter

Luncheon meat
Chesdale cheese
Chili sauce
Chili powder 

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth.
3. Rest the dough for 30mins.
3. Knead the dough again for about 2mins & divide the dough into 6 portions. Roll out dough into rounds & put inside paper cups.
4. Proof the dough for 45mins.
5. Place a piece of luncheon meat in the centre of dough & cheese on both ends. Add some chili sauce on top & sprinkle a dash of chili powder.
6. Bake in a preheated oven @ 200°C for 10mins.


I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

Monday, June 20, 2011

伯爵奶茶卷


Earl Grey Milk Tea Swiss Roll ~ 伯爵奶茶卷 
(Recipe adapted & modify from 孟老师的美味蛋糕卷) 

Swiss roll:
Ingredients:

(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g milk
80g plain flour

1 sachet of Earl Grey Tea pack (add in milk & boil)

(B)
160g egg whites
80g castor sugar


Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & milk tea until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4.
Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 12mins.
 

Earl Grey cream fillings:
Ingredients:
 
80g butter
45g Earl Grey milk tea (1 tsp tea leaves+ 60g hot water, soak for 10mins) 

30g icing sugar


Method:
1. Whisk icing sugar & butter in a bowl. Add in milk tea & whisk till combined.

 

Sunday, June 19, 2011

Chocolate Walnut Cake


Chocolate Walnut Cake
(recipe adapted & modify from Aunty Yochana)

Ingredients: 

(A)
3 eggs
100g sugar
 

(B)
50g milk
250g butter
50ml kahlua
80g chopped chocolate

(C)
180g Plain flour
1 tsp baking powder

20g cocoa powder
1 tsp baking soda

(D)
100g chopped walnuts
 

Extra chopped walnuts for sprinkling on top

Method:

1. Boil milk & melt chopped chocolate in it. Stir in butter & kahlua. Set aside.
2. Whisk (A) until light & fluffy.
3. Add in sifted ingredients (C) into (2). Stir in (1).
4. Add in chopped walnuts. Mix until combined.
5. Sprinkle chopped walnuts at the bottom of silicon mould & pour batter into mould. 

6. Bake at 180C for 20mins.


Friday, June 17, 2011

Earl Grey Milk Tea Buns


Earl Grey Milk Tea Buns ~ 伯爵奶茶面包
*Use any basic plain dough recipe & add 1 sachet of Earl Grey tea leaves


Mexico Topping: 
50g butter
50g icing sugar
40g eggs
50g plain flour
1 tsp Earl Grey tea leaves

Method:
1. Cream butter & icing sugar till creamy.
2. Add in beaten eggs & cream till smooth.
3. Add in flour & mix thoroughly.
4. Put into a piping bag & pipe the topping on top of the buns in a coil shape.



I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious

Thursday, June 16, 2011

蔥油餅


蔥油餅 ~ Scallion Pancake 
(recipe adapted & modify from Carol)

Ingredients:
Dough:
300g plain flour
180g warm water

1/2 tsp instant yeast
10g sugar
1/8 tsp salt
 

Fillings:
Salt
Black pepper
Sesame oil
Scallions

Method:
1. Dough: Add warm water into the rest of the ingredients. Knead until it become a non sticky dough.

2. Brush a bowl with oil lightly & put the dough inside. Spray the dough with water & proof for 40mins.
3. After proofing, knead the dough lightly on a floured table top.
4. Divide the dough into 4 portions. Use a rolling pin, roll the dough out into a thin pancake.
5. Sprinkle 1/8 tsp of salt & pepper on pancake. 
6. Spread 1 Tbsp of sesame oil onto the pancake. Sprinkle scallions.
7. Roll the pancake lightly like a rug & roll it up like a snail / spiral.
8. Proof the pancake for 10mins.
9. Roll pancake out into rounds & pan fry in a little oil on both sides until golden.


Wednesday, June 15, 2011

抹茶核桃面包


抹茶核桃面包 ~ Matcha Walnut Bread
*Use any basic plain dough recipe & add 1 Tbsp matcha & 100g chopped walnuts

Refer here for plaiting method


 I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.  

Tuesday, June 14, 2011

鸡蛋奶油卷


鸡蛋奶油卷 ~ Butter Egg Rolls
(adapted & modify from Carol 烘焙新手必备的第二本书)

Ingredients
270g bread flour
30g plain flour
1 tsp instant yeast
3g bread improver
30g sugar
50g milk
3 eggs
30g salted butter

Filling
Chesdale Cheese slices 

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth.
3. Divide the dough into 8 portions. Roll out one dough into a thin long stripe. Place a piece of cheese in it & roll up.
4. Proof the dough for 1hr.
5. Egg wash the rolls & sprinkle a dash of chili powder.
6. Bake in a preheated oven @ 180°C for 10mins.


I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

Monday, June 13, 2011

Matcha Chiffon


Matcha Chiffon~  抹茶风蛋糕
(Recipe adapted & modify from Anncoo Journal
)


Ingredients: 

70g Plain flour
10g matcha powder
4 egg yolks
30g caster sugar
70g milk
60g corn oil

Meringue
70g caster sugar
4 egg whites

Method:
1. In a mixing bowl, whisk egg yolks & sugar together. Add in oil & milk. Add in sifted flour & matcha powder.


2. In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy & foamy. Turn to high speed & gradually beat in the sugar until soft peaks forms.

3. With a spatula, gently fold in 1/3 of the beaten egg whites into the yolk mixture until just blended. Repeat with 1/2 of the remaining egg white. Finally, pour the resulting batter to the remaining egg white. Fold in to combine.

4. Pour batter into a tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

5. Bake in pre-heated oven at 160 degrees for 30mins or until a skewer inserted into the center of the cake comes out clean.

6. Invert the pan immediately & let cool completely before unmould.


Sunday, June 12, 2011

葡萄果酱餅干


葡萄果酱餅干 ~ Grape Jam Cookies
(Recipe adapted & modified from The First Book of Baking for Beginners by Carol) 

Ingredients
40g salted butter
10g castor sugar
100g plain flour
30g grape jam (I used my left over home made grape jam)

30g egg
chopped peanuts 

extra grape jam

Method:
1. Using a balloon whisk, beat butter & sugar till light & fluffy.
2. Add in egg mixture gradually & beat until combined. Add in grape jam.
3. Fold in sifted flour & mix until a soft dough is formed.

4. Divide dough into small portions (10g each) & roll them over chopped peanuts.
5. Lightly pressed with thumb to make a depression at the centre of each dough & fill with grape jam.
7. Bake at 180°C for 20mins.


Saturday, June 11, 2011

Belgian Waffles


比利時鬆餅 ~ Belgian Waffle
(recipe adapted & modify from Carol)

Ingredients:
120g Bread flour
100g Plain flour
50g Caster sugar
1/2 tsp Instant Yeast
1/8tsp salt
1 egg
50g butter, cut into small pieces
1/4 tsp vanilla essence
50g milk 

Method:
1. Sift bread & plain flour together in a mixing bowl.

2. Add instant yeast into milk.
3. Add salt & sugar into (1) & mix well.
4. Add (2), egg & vanilla essence into (1) & knead until a dough is formed.
5. Add in butter & knead for about 5-6mins until the dough is not sticky.
6. Proof the dough for about 1-1.5hrs until it becomes double in size.
7. Knead the dough again slightly to release the air inside & divide into 8 portions.
8. Roll into rounds & rest the dough for another 20mins.
9. Preheat the waffle maker.
10. Put one dough into the centre of the waffle maker. Close the lid & let it cook for 3.5mins or until golden brown. Repeat for the rest of the doughs.

Belgian Waffles with home made Grape Jam ;)

Friday, June 10, 2011

Custard Buns


卡士达面包 ~ Custard Buns
(adapted & modify from Carol 烘焙新手必备的第二本书)

Ingredients for Custard Fillings
(A)
200ml milk
20g castor sugar

(B)
1 egg yolk
20g castor sugar
1 tsp vanilla essence

(C)
50ml milk
10g corn starch
15g plain flour

(D)
10g salted butter 

Method:
1. In a small saucepan, combine ingredients (A) until sugar dissolved, remove from heat.
2. Using a balloon whisk, beat together ingredients (B) until well combined.
3. Stir ingredients (C) until well combined.
4. Add (C) into (B) until well combined. Pour (A) slowly into the mixture, stirring constantly. Strain the mixture & pour back into the saucepan. Heat the mixture over low heat, stirring constantly until the mixture thickens then remove from heat.
5. Stir in (D). Cover the surface with cling wrap to prevent skin from forming. Set aside to cool completely before using.

Ingredients for dough
270g bread flour
30g plain flour
3g bread improver
1 tsp instant yeast
1 egg
30g castor sugar
150ml milk
30g butter 

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth.
3. Divide the dough into 8 portions & place some custard fillings in the center of the dough, seal the edges thoroughly & shape them into balls.
4. Proof the dough for 1hr.
5. Brush the tops of the dough with egg wash & place the the remaining custard filling into a piping bag fitted with a plain nozzle and pipe on the top of the bread in circles
6. Bake in a preheated oven @ 180°C for 15mins.



I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

Thursday, June 9, 2011

葡萄果醬


葡萄果醬 ~ Grape jam  
(recipe adapted & modify from Carol)

Ingredients:
Red grapes 500g
Caster sugar 70g


Method:
1.Wash the grapes & use paper towel to wipe dry.

2. Using a blender, blend the grapes until it become puree.
3. Sieve the puree to obtain grape juice.
4. In a saucepan, mix sugar with the grape juice mixture.
5. Using a spatula, stir the mixture over medium heat on stove until it thickens.
6. Spoon the jam into a glass bottle & leave it to cool.

Wednesday, June 8, 2011

Oink Oink Oink

I loves bread making & especially loves to explore different cute bread designs. What's next after my Panda & Moo Moo animal theme bread? 
 *Clears throat*
See this flying pig? Yeah, let me proudly present you my PIGGY Bread! Oink Oink...


Oink Oink Oink ~ My 3 little pigs

Recipe refers here
* I divided the dough into 2 portions & 'assembled' this piggy based on my estimation


 
Piggy: "Smile at me if you think I am adorable..."

I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

Tuesday, June 7, 2011

Chocolate Bottom Banana Square

  
香蕉巧克力方块 ~ Chocolate Bottom Banana Square 

(recipe adapted & modify from Sweets & loves) 

Ingredients:

120g unsalted butter
60g castor sugar
1 egg 
1 tsp vanilla essence
3 bananas, mashed
180g plain flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
25g cocoa powder, sifted
1/2 cup chocolate chips
Chopped peanuts

Method:
1. Cream the butter with sugar till light & fluffy. 


2. Slowly add the egg, vanilla essence & mashed bananas. Beat till well incorporated.
 

3. Add the flour in 3 additions & fold into the mixture with a rubber spatula. Add in some chopped peanuts.
 

4. Divide the mixture into half & add the cocoa powder into one half of the mixture.
 

5. Pour the chocolate mixture into an 8" square pan, followed by the banana mixture. Top with chocolate chips & remaining chopped peanuts.
 

6. Bake at 180°C for 30 minutes. 


Monday, June 6, 2011

番茄起士面包


番茄起士面包 ~ Tomato Cheese Bread
(recipe adapted & modify from 老师的100道面包)

Ingredients:

Bread flour 200g

Bread improver 3g
Tomato puree 10g
egg white 30g
Caster sugar 20g
Instant yeast 1tsp
Milk 85ml
Salted butter 10g
 

Fillings 
Diced tomato
Butter cubes

Toppings
Chesdale Cheese slices
Tomato slices
Dash of chili powder 

Method:
1. Dough: Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth.
3. Divide the dough into 4 portions. Wrap some diced tomato & butter cubes in each dough.
5. Flatten the dough slightly & use a knife to make slits on 4 sides of each dough. 

6. Proof the dough for 1hr.
7. Add a slice of cheese on top of each dough & top with a slice of tomato. Add a dash of chili powder.
8. Bake in a preheated oven @ 190°C for 15mins.




I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.