Lemon Curd Loaf

Lemon Curd Loaf

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 

2 Tbsp sugar

120g lemon curd
175g bread flour
1/2 tsp instant yeast
10g 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 45mins. 

 This is really a very nice & soft loaf. I simply love the lemon taste in the bread. I gave half of the loaf to my parents & they give thumbs up as well.

Laksa Pesto Cheese Bagel

 
Laksa Pesto Cheese Bagel  
(Basic bagel recipe adapted fr Carol)  

Ingredients
250g bread flour
50g plain flour
2 Tbsp home made laksa pesto paste
1/2 tsp yeast
3/4 tsp salt
15g sugar
15g oil
190g water

mozzarella cheese  
 

Green Pea Cookies

Green Pea Cookies

(Recipe adapted from Tested & Tasted)

Ingredients:  
130g fried green peas, grinded
150g plain flour
90g icing sugar 
1/4 tsp salt
100g oil 

Method: 
1. Place all the ingredients, except oil into a mixing bowl, mix well.
2. Add oil & combine to form dough.
3. Roll dough into thin sheets & cut out cookies.
4. Bake in a preheated oven @ 170C for 15mins.

马蹄糕

Water Chestnut Cake 马蹄糕

(Recipe adapted from here) 

Ingredients：
600g water
100g water chestnut flour
2 tsp cornflour
2 tsp oil
50g white sugar
50g brown sugar
12 fresh water chestnuts, roughly chopped

Method：

1. Grease the pan with a little of oil in order to help remove the cake from it at ease. 

2. Dissolve the water chestnut flour with 300 ml of water & cornflour completely. Drain through a fine sieve. Stir in 2 tsp oil. Set aside. 

3. Put the other 300 ml of water, together with white & brown sugar into a deep pot. Cook until the sugar dissolves completely. Bring it to boil. Add the water chestnuts. Reduce the heat to low. Stir in the dissolved water chestnut flour mixture. Immediately stir to combine well into a thick but smooth batter. Make sure not to let the batter stick to the bottom. 

4. Pour the batter into the greased pan. Use a  spatula, wet with some water, to level the surface. Cover with foil & steam in a wok for about 30minutes, or until the cake turns translucent.

For my Valentine

Shortbread 

(Recipe adapted from carol)  

Ingredients:
100g salted butter

50g sugar 

200g plain flour

Cashew Nut Cookies

Cashew Nut Cookies  
(Recipe adapted from My Kitchen Snippets)  

Ingredients:

210g LIV salted butter
100g icing sugar
1 egg yolk
1/2 tsp rum
250g plain flour

50g corn flour
1/2 tsp baking powder
200g ground cashew nuts

some exra cashew nuts for decoration 

Method 

1. Sift all the dry ingredients & set aside.
2. Cream butter & icing sugar until light. Add in egg yolk & rum. Mix well.
3. Stir in the dry ingredients & ground cashew nuts. Mix well. Chill dough in fridge for 40mins.
4. Shape the dough into small balls. Arrange on a lined baking tray. Place half cashew nut on top of cookies & press slightly to flatten it.
5. Bake in a preheated oven @ 170C for 20mins.

Rilakkuma リラックマ

 

Almond Cookies

Almond Cookies   

(Recipe adapted from Anncoo Journal)

Ingredients: 
250g Plain flour
1 tsp Baking powder
3/4 tsp Baking soda
1/4 tsp Salt
90g Icing sugar
60g Ground almond
130g Corn oil 

Method: 
1. Sift all the dry ingredients together in a large bowl.
2. Pour in corn oil & mix the ingredients till combined into a soft dough.
3. Divide dough into 8g each. 

4. Bake in preheated oven at 150C for about 15mins.

Happy New Year

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

 

Pineapple Tarts

(Recipe adapted & modify slightly from Anncoo Journal) 

Ingredients:

80g plain flour

20g corn flour

40g icing sugar

1 egg yolk

150g Liv salted cold butter

500g Pineapple Jam

Method: 

1. In a large bowl, sift in plain flour, corn flour & icing sugar, mix well. Cut in butter & rub with fingertips until mixture resembles coarse crumbs.

2. Add in egg yolk & bind the ingredients to a soft dough. Put dough in the fridge for 30mins.

3. Remove pastry from fridge. Roll pastry between two plastic sheets to abt 5mm thickness, cut into shape with a pineapple tart mold & fill the center of tart with pineapple jam. 

4. Bake in a preheated oven of 180C for 15mins.