Friday, June 28, 2013

Baileys Chocolate Cheesecake


Baileys Chocolate Cheesecake

Ingredients:
250g cream cheese
3 Tbsp sugar
3 Tbsp Baileys
250g whipped whipping cream
1 Tbsp gelatin + 3 Tbsp water (microwaved)
10g Liv unsalted butter + 50g chocolate (microwaved)

caramel chocolates (for decoration)

Method:
1. Whisk cream cheese with sugar till smooth. Fold in whipped cream & add gelatin till combined.
2. Add 1/4 of the batter to chocolate mixture. Add in baileys to the remaining batter.
3. Pour some Bailey batter into tin alternate with chocolate batter, swirl to combine.
4. Chill till set.



Monday, June 24, 2013

Danish Swirl Bread


Danish Swirl Bread
Ingredients
180g bread flour
20g plain flour
30g Kinako
10g sugar
1 tsp yeast
1 egg
120g milk
**Direct method

125g Liv salted butter (to be wrap into dough)

Another version of Danish Swirl bread with chocolate chips
 These little crispy bread are really addictive!

Friday, June 21, 2013

叉烧面包


叉烧面包 

Ingredients:
200g bread flour
50g plain flour
1 tsp yeast
1/4 tsp salt
1 Tbsp sugar
4 tsp orange curd 
110ml milk
20g Liv unsalted butter 
*Direct method 

Verdict: Soft, fluffy bread with a light orange taste & it goes very well with the moist char siew fillings.

Thursday, June 20, 2013

N95 masks, do you need them?

 My collection of N95 masks

The smoke haze from the fires in Sumatra has affected Singapore since 13 June & the PSI (Pollutant Standards Index) is getting worse these days. Staying indoor in an air conditioned room is the best & recommended option so far.  However, sad to say that I still experiences some eyes & nose irritations as a result of the haze =(

Everybody in Facebook were 'updating' & discussing about PSI. There are even sales of N95 masks going on! These thoughts came to my mind immediately,
*Do they know their mask size when purchasing?
*Do they know how to don/remove an N95 mask correctly?
*How do they know whether the mask fits them?  

Well, it is quite worrying to see people buying things 'blindly' (no offence). As a healthcare professional, we were trained & certified on the usage. In school, this is the first few lessons that we taught our nursing students as they need to go out attachment & needed protection when needs (such as SARS) arise.

Just to share some tips on how to don & remove an N95 mask:

Donning an N95 mask
* Cup the N95 mask on your palm
* Place the mask over your nose & mouth
* Pull the top elastic strap & place it over top of your head
* Pull the lower elastic strap & place it on the base of your neck
* Adjust the mask for a comfortable fit & mould (Not Pinch!) the metal strap on the nose using fingertips of both hands
*Perform a seal check. If air leaks, adjust, reseal & recheck (in sch, we ask the student to wear his N95 mask & stand inside a hood. It is a plastic dome-shaped enclosure that covers their head & shoulders. A small hole is on the front of the hood where we insert a nebulizer & sprays a few puffs of a bitter solution at the student. The student is then asked to lift, bend & move his head sideways. Finally he needs to count to 10 slowly. If he is able to taste the bitterness at the back of his throat, that means the mask does not fit snugly & is 'leaking' somewhere. He thus needs to adjust, reseal & recheck. Some people may still failed the test despite multiple tries & using different brands of N95 mask!) 

Removing an N95 mask
* Hold the lower elastic strap of mask & bring the strap over to the front of mask
* Pull the top elastic strap with the other hand & lift the mask off the face
* Do not touch the front of the mask
* Discard after use (in hospital, we discard after our shift duty ends ~ roughly 8hrs) or store in Ziploc bag (during meal times & reuse until shift duty ends)

Choosing the right mask size is very crucial, else it defies the whole purpose of wearing an N95 mask! (btw, the size of mask is printed on the mask itself) If you have try wearing an N95 mask before, I'm sure you know how hot & suffocating it was =P

Take a look at this video by 3M 

Wednesday, June 19, 2013

Sunday, June 16, 2013

Double Celebrations

Just a simple cake to celebrate my dad's birthday & Father's day


Friday, June 14, 2013

Potato Bacon Tart 薯泥培根咸派

 

Potato Bacon Tart 薯泥培根咸派 
(Recipe adapted & modify from 孟老师的‘甜派与咸派’)

Ingredients:
Tart base:
(A)
120g plain flour
1/8 tsp salt

65g Liv unsalted butter
10g egg mixture 
**Sift (A) ingredients into a bowl. Add in butter & mix until the mixture resembles fine breadcrumbs. Add in egg mixture. Knead lightly to form a soft dough. Press into a 7” tart pan & bake @ 180C for 10mins.

Fillings
50g bacon, fry till crispy
250g potato, boiled & mashed
1/2 tsp salt
1/2 tsp black pepper
1 small carrot, chopped into cubes
30g Liv unsalted butter
**Mix all ingredients together. Divide into small portions & form balls. 

Egg custard
50g milk
60g eggs
1/4 tsp salt
1/4 tsp black pepper 
mozzarella cheese  
capsicum 
**Lightly whisk all ingredients together & pour into tart. Sprinkle some mozzarella cheese in top. Bake @ 180C for 25mins.   

 Before I pour in my egg custard

 
Ready to be eaten ;)

Monday, June 10, 2013

Cream Corn Bread

 
This is my first time baking bread using a 17hrs pre-fermented sponge dough. All thanks to Vivian Pang Kitchen for sharing this recipe. The bread texture is amazing soft & fluffy just like chiffon cake! You ought to give this a try!

Cream Corn Bread
(Recipe adapted & modify slightly from Vivian Pang Kitchen)  

Ingredients (yields 1 loaf & 3 small buns):
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour

**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 
25g sugar
90g cream corn (canned)
175g bread flour
1/2 tsp instant yeast
15g Liv salted butter


Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Shape into round & set aside to rest for 10mins. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined baking tin.


3. Prove for 1hr. Bake in preheated oven at 160C for 30mins. 

I added some mozzarella cheese on top of the buns... heavenly yummy ;) 


I added some sliced zucchini, tomato & prawns with mozzarella cheese =)

Friday, June 7, 2013

Dual Colour Loaf


Dual Colour Loaf

Ingredients:
Sponge Dough
125g bread flour
8g sugar
1 tsp yeast
80mls water
*Mix all ingredients together & proof for 3hrs

145g sponge dough
63g bread flour
20g egg
1/4 tsp yeast
1/2 tsp yam powder
10g water
5g butter 
*Direct method

145g sponge dough 
63g bread flour
20g egg
1/4 tsp yeast
1/2 tsp 紅麴粉
10g water
5g butter 
*Direct method


Tuesday, June 4, 2013

Panda Cookies


Panda Cookies
(Recipe adapted from the cookie cutter package)

Ingredients
60g unsalted butter  
60g sugar                      
25g egg                      

(A) 80g plain flour    
(B) 75g plain flour
       5g Cocoa flour

Method: 
1. Sift (A) & (B) & put aside.
2. Put butter in bowl. Beat until creamy form. Add in sugar & mix well. Add beaten egg & mix well.
3. Divide into 2 portions. One portion add to (A). The other portion add to (B) & mix well. Wrap up both doughs separately & put in fridge for 30mins before rolling out.


Saturday, June 1, 2013

Steamed Wholewheat Biscuit Coffee Cake

 This post is sponsored by LIV butter. Try a Liv butter today! 

Steamed Wholewheat Biscuit Coffee Cake  
(Recipe adapted & modify from 鲸鱼) 

Ingredients:
5 eggs
280g wheat crackers
20g kinako
150g sugar
250g Liv salted butter
1 tbsp cocoa powder 
2 Tbsp water + 1 Tbsp coffee granules

chocolate chips

Method:
1. Cream butter & sugar till light & fluffy.  Add in the egg one at a time.  Finally, add in the the grounded digestive biscuits & kinako.

2. Divide the batter into 3 portions. Mix in the cocoa powder & coffee mixture into one portions.

3.  Pour one lighter tone batter into a greased & line 8" cake pan.  Steam on high for 12mins.  Test with a toothpick to ensure the first layer is done, before pouring in the second layer (the darker tone layer & add in chocolate chips).  Steam for another 12 minutes & finally the third layer.

4. Remove the cake from the steamer.  Flip over, remove greased paper & let the cake cool completely on  rack.