Steamed Pumpkin Buns with Red Bean Paste

Steamed Pumpkin Buns with Red Bean Paste 

(Recipe adapted & modify from Nasi Lemak Lover)  

Ingredients:
150g mashed pumpkin
225g plain flour
1 Tbsp sugar
1/3 tsp salt 

yeast water (set aside for 5mins to bloom)
1 Tbsp water
1 tsp sugar
1 tsp instant yeast 

Red Bean Paste Filling
Pumkin skin- cut into small piece to make as pumpkin’s stem

Method:
1. Add in all ingredients & yeast water in a mixing bowl. Knead till smooth dough. Rest for 60mins.
2. Knock down dough to expel some air, transfer to a lightly floured surface & knead for a while.
3. Weigh out 30g of dough & roughly shape into a ball. Rest for 10mins.
4. Weight red bean paste 15g & lightly shape into ball.
5. Fatten & roll out the dough into a circle. Wrap in fillings & seal up.
6. Use a spatula, mark from top & lightly press down towards bottom, keep a small gap in between, repeat this step till whole dough ball finished. Place a small piece of pumpkin at the middle & lightly press down.
7. Place the pumpkin buns onto a piece of greaseproof paper. Rest for another 10mins.
8. Lightly mark bun with spatula again (to sharpen the pattern) before steaming the buns for about 15mins.

Almond Meal Butter Bread

 

Almond Meal Butter Bread  

(Recipe adapted & modify from Carol) 

Ingredients:
250g bread flour 
30g plain flour
1 Tbsp 紅麴粉
50g almond meal
1 tsp yeast
30g sugar
1/4 tsp salt
205g milk
30g butter
*Direct method  

 

Apple Dessicated Coconut Buns

Apple Dessicated Coconut Buns 

Ingredients

(A)

50g oats

150g boiling water

*Mix together & set aside to cool down

(B)

200g bread flour

30g plain flour

1 tsp yeast

15g sugar

1/4 tsp salt

80ml water

Oats mixture in (A)

*Direct Method

Fillings

3 apples (peeled & chopped into cubes)

2 Tbsp brown sugar

30ml water

cornflour + water

Dessicated coconut

*Cook all ingredients together over medium heat until apples are slightly soften

extra dessicated coconut to sprinkle on top of buns   

I simply love the combination of apples with dessicated coconut. 

Of course the buns are soft & fluffy too! *^_^*

 Using the same recipe, I made another loaf of bread ;)

红豆小酥饼

 

红豆小酥饼 

(Recipe adapted & modify from Carol)

Ingredients:
110g plain flour
15g salted butter 
30g sugar
1/8 tsp salt
25g egg
1 Tbsp honey 

Method:
1. In a bowl, whisk the butter till light in colour. Add in sugar, salt & egg till combined.
2. Add in honey & mixed well. Add in sifted flour & mixed till it formed a dough.
3. Chill the dough for 30mins.
4. Divide the dough into 2 portions Roll out the dough into 30cm x 8cm rectangle. Put red bean fillings inside & roll up the dough.
5. Chill the dough for another 30mins before slicing into small cubes.
6. Apply egg wash to the pastry & sprinkle sesame seeds on top.
7. Bake in a preheated oven @ 180 degrees for 15mins.

 I used ready red bean paste for the fillings. This red red bean paste is really good.

Crispy BBQ Pork Buns (Siew Pau)

Crispy BBQ Pork Buns (Siew Pau)

Ingredients: 
Fillings (recipe adapted from Awayofmind Bakery House):
250g pork, sliced into small cubes 
spring onions 
4 cloves garlic, finely chopped
2 Tbsp sesame oil
1 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp char siu sauce
3 Tbsp cooking oil 

Method:
1. Marinade all the ingredients (except garlic & cooking oil) for an hour.
2. Heat wok, add cooking oil. Stir-fry garlic for 2mins, add the marinade pork. Stir-fry the mixture until cook. Set aside to cool completely. 

Pastry Skin (recipe adapted from Honey Bee Sweets) : 

Water Dough 
95g plain flour
15g icing sugar
20g oil
50ml water 
*In a large mixing bowl, add all ingredients together to form a soft dough.Knead dough until it's not sticky & smooth. Let dough rest for 30mins & cover with plastic wrap. Divide the dough into 14g each. 

Oil Dough 
90g plain flour
30g oil
*Mix the oil into the cake flour & knead to form a dough that is pliable. Divide the dough into 10g each.

 

Assembly: 

1.Roll the water dough flat enough to encase the oil dough inside. Place oil dough inside water dough, cover & seal the edges.

2. Then press &roll out the combined dough into long flat oval. Then start rolling in from one end to make the dough like a swiss roll. Cover let rest for 10mins.

3. Then again repeat by taking a portion & roll it flat into a long rectangle & then roll it up from the short end into a swiss roll.

4. Using your rolling pin, roll out the dough into a round disc & place 1 heaping Tbsp of the filling in middle of the dough. Gathering the edges of the dough into top middle, pinching the edges together to seal up the top.

5. Brush the surface of each Siew Pau with egg wash & sprinkle some sesame seeds on top.

6. Bake in a preheated oven @ 180 degrees for 20mins

Swiss Rolls Overload

I baked a total of 15 rolls of swiss rolls for colleagues. Dun they look sweet? 

Now, which is yr favourite design?

 or do you prefer this beary swiss roll? ;)

Stuffed Tofu

Stuffed Tofu 

(Recipe adapted & modify from Vivian Pang Kitchen)   

Ingredients: 
4 pieces firm tofu 

Some corn flour for dusting

Filling:
300g minced pork

1 Tbsp soya sauce

1 Tbsp sesame oil

white pepper
1/2 Tbsp corn flour 

Sauce:
Laska paste +water 

Methods: 
1. Cut firm tofu into 4 equal squares. Cut a square in center (but not cut through) with a knife. Use a small spoon scoop out tofu to make a square hole for stuffing. Keep the tofu pieces & use as part of filling.

2. Filling: put tofu pieces, minced pork & all the seasoning into mixing bowl. Stir till well combine. Set aside. 

3. Before stuffing, sprinkle some corn flour inside tofu. Get some minced pork mixture & fill the hole as stuffing. Repeat till all finish. 

4. Cooking: Heat up wok, add in oil (about 1/2 way cover tofu square). Once oil is hot, gently put in stuffed tofu. Fry till golden brown in all side. Remove & set aside. 

5. Sauce: Add some laska paste & water in a wok. Stir well & bring to boil. Pour the sauce over the stuffed tofu.

Juz for you

芝麻葱烧饼

芝麻葱烧饼  

(Recipe adapted & modify from Carol)

Ingredients:
(A) 汤面面团
100g plain flour
50ml boiling water
15ml  tap water
pinch of salt

(B) 主面团 
300g plain flour
1 tsp yeast
150ml water
20g sugar
1/8 tsp salt
20g oil 
Dough from (A) 

(C) Fillings
spring onions
black pepper
salt
10g sugar
10ml water
black sesame 
  
Method:
1. 汤面面团: Put flour & salt together in a mixing bowl. Pour water into the bowl & use chopstick to mix till they combine into a dough. Remove the dough from bowl & use hands to knead until the dough is smooth & not sticky to hands. Proof for 30mins.

2.  主面团: Combine everything in a mixer & beat until the dough is smooth. Proof for 1hr.

3. Punch out air from the dough & rest it rest for another 10mins. Slowly roll out the dough into a rectangle 30cmx50cm. Sprinkle salt, black pepper & spring onions on top. Fold the dough skin into 3 parts. Cut into 8 equal pieces. Brush the top with a layer of sugar water & sprinkle black sesame. Proof for another 50mins.

4. Bake in a preheated oven @ 170degrees for 20mins.   

 

Pandan Butter Cake

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

 

Pandan Butter Cake  

(Recipe adapted & modify from Cook.Bake.Love)

Ingredients: 
(A)
250g unsalted butter 
170g sugar

(B)
4 large eggs
1 tsp pandan paste
   
(C)
250g plain flour
2 tsp baking powder

(D)
4 Tbsp pandan juice (milk blend with pandan leaves)

Method: 
1. Cream (A) till pale & fluffy.

2. Add in egg one at a time, mixing well. Add pandan paste. 

3. With the lowest speed, beat (C) alternate with (D) in a few times till just combine. Scrape bowl using a rubber spatula.

4. Pour batter into cake tin. Bake in preheated oven at 170C for 45mins or until a skewer inserted and comes out clean.  

Pandan Chiffon

Pandan Chiffon

Ingredients:
5 egg yolks 
50g oil
50ml milk blend with pandan leaves & sift
pandan essence
90g plain flour

5 egg whites
80g sugar 

Method:  
1. Whisk yolks, oil & pandan juice. Add in pandan essence. 
2. Fold in sifted flour mixture & mix well.
3. In another bowl with mixer, beat egg whites till frothy. Add in sugar gradually & beat till soft peak. 
4. Fold in 1/3 of the whites into the yolk mixture with spatula till incorporated.
5. Pour the mixture into the remaining egg whites & fold in gently till incorporated.
6. Pour batter into chiffon tube pan. Tap the pan lightly on the table to get rid of the air bubbles.
7. Bake in a preheated oven of 160 degrees for 40mins.
8. Remove from oven & immediately invert the pan & let cool completely.