Baked Broccoli

Baked Broccoli 

(Recipe adapted & modify from Peng's Kitchen) 

Ingredient 

200ml UHT milk 
180gm broccoli florets 
6 prawns 
1 small carrot, diced
3 cloves garlic, minced 
25g Liv salted butter
1 Tbsp plain flour
4 slices cheddar cheese

salt & pepper to taste

Method 

1. Melt butter in a pan, saute garlic until fragrant.

2. Add broccoli & carrots & stir fry for a few mins.

3. Add in prawn & seasonings followed by flour.

4. Add in milk & bring to boil.

5. Add in 2 slices cheddar cheese & mix evenly till dissolved. Turn off heat.

6. Ladle broccoli mixture into individual ramekins. Top with balanced cheddar cheese.

7. Bake in preheated oven at 180C for 10mins.

Black Dates Rolls

 

Black Dates Rolls

Ingredients:
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 

20g sugar

90g pumpkin puree
175g bread flour
1/2 tsp instant yeast
15g Liv salted butter 

Fillings
250g black dates
20g sugar

*Boil black dates until soft. Add sugar & mix until combined 

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. Roll out the dough into rectangle shape with rolling pin & spread fillings on top. Then, roll up like swiss roll. Sliced & put in muffin tray.

3. Prove for 1hr. Bake in preheated oven at 170C for 15mins.

No Knead Baguette 免揉棍子面包

No Knead Baguette 免揉棍子面包 

(Recipe adapted & modify slightly from Carol)

Ingredients:
300g bread flour
1/4 tsp salt
1/2 tsp yeast
1 Tbsp sugar
230g hot water 
black sesame

Method:
1. Mix all ingredients together in a large bowl with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before use. 

2. Remove from fridge & shape the baguettes. Sprinkle sesame on top. Proof for 1 hour.

3. Bake in a preheated oven of 200C for 20mins. 

Watermelon Bread

I fall in love with this 17hrs pre-fermented dough method ever since I did my cream corn bread. The bread are extremely soft & fluffy. Give it a try if you haven't do so. I'm sure you will love it too =)

Watermelon Bread 

(Recipe adapted & modify slightly from Vivian Pang Kitchen)  

Ingredients:
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
100g Okara
175g bread flour
1/2 tsp instant yeast
20g Liv salted butter

2 Tbsp red yeast powder

dried logan, cut into cubes

1 tsp pandan paste 

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. Divide into 3 portions. Add red yeast powder with logan in one portion & pandan paste in another. Keep one portion white. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Roll out the red yeast dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Roll out white dough. Brush some water on the white dough & then cover it over the red dough. Roll out the green dough.  Brush some water & then cover it over the white dough. Place into baking tin.

3. Prove for 1hr. Bake in preheated oven at 160C for 40mins. 

皱皮狗香肠面包

Doggy Bread    

(bread recipe using 17hrs fermentation, shaping from 星厨房)

Chestnut Tart 香栗杏仁派

Chestnut Tart 香栗杏仁派 

(Recipe adapted & modify from 孟老师的‘甜派与咸派’)

Ingredients:
Tart base: 
160g plain flour
20g icing sugar
1/4 tsp salt
80g Liv unsalted butter
20g egg yolk
20g milk 
*Sift flour & sugar into a bowl. Add in butter & mix until the mixture resembles fine breadcrumbs. Add in egg mixture & milk. Knead lightly to form a soft dough. Press into a 7” tart pan & bake @ 180C for 15mins.

Fillings
60g Liv unsalted butter
50g sugar
80g eggs
25g plain flour
60g chestnut puree
45g almond powder
whole chestnuts
*Whisk butter & sugar together. Add in eggs & flour & mix until combined. Add in puree & almond power. Pour mixture into tart pan & arrange whole chestnuts on top.
Bake @ 180C for 20mins. 

Chestnut buttercream
120g chestnut puree
50g Liv unsalted butter
2 tsp rum
*Mix all together until combined.

 

Have some Watermelons

 Don't you find the weather super hot nowadays? Come & have some watermelon to quench your thirst. What? Too many seeds? Opps... but they are all edible! 

Gotcha! They are actually almond butter cakes! =)

 

Aren't they cute looking?

I heart 'My Melody'

Birthday cake for a 'My Melody' lover

Using my left over eggs to make a rose pattern swiss roll for my sister =)

Tish Boyle's White Butter Cake

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

  

Tish Boyle's White Butter Cake

(Recipe adapted & modify slightly from kokken)    

Ingredients:

325g sifted plain flour

3 tsp baking powder

250g salted butter 

300g sugar 

6 large egg whites

1 tsp finely grated lemon zest 

2 tsp vanilla extract 

300ml milk

Method:

1. Sift together the flour & baking powder & set aside.

2. Beat butter & sugar until light. Add in egg whites one at a time & mix until homogenous.

3. Add in lemon zest & vanilla extract & mix well.

4. Add the flour mixture in alternating with milk. 

5. Spoon into moulds & bake @ 140 degrees for 30mins until an inserted cake tester comes out clean.

Happy Nurses' Day!

 

时间过得很快，一眨眼，我在这行业也打滚了14年。还记得以前我不顾家人的反对固执地追逐我的梦想选择修读护理系。就因为如此，我从来不和家人说我在学习或工作上所遇到的波折和受到的为屈。对我而言，即然做出了决定就应该负责。如今我可以很自豪的说我并没有后悔夕日的决定。我依然很热爱护理这个行业。

"Constant attention by a good nurse may be just as important as a major operation by a surgeon." ~Dag Hammarskjold

 

献给我的同士，朋友 和学生 ~ ‘Happy Nurses' Day’