雙色心形麵包

雙色心形麵包
(recipe adapted from Carol) 

Ingredients:
Pumpkin dough
90g pumpkin puree
150g bread flour
1/4 tsp instant yeast
15g sugar
30g milk
15g Liv salted butter   

Plain dough
150g bread flour
1/4 tsp instant yeast
15g sugar
100g milk
15g Liv salted butter

Rich Scones

Rich Scones

(Recipe adapted from dailydelicious)

Ingredients:
250g plain flour
2 tsp baking powder
45g sugar
90g Liv salted butter, cool and cut into pieces.
90g Whipping cream
1 egg
chopped almond nuts

Method:
1. Put the flour, sugar & baking powder into a bowl.
2. Use your finger to mix the butter into the flour mixture until mixture resembles bread crumbs.
3. Whisk the egg & whipping cream together & pour into the bowl. 
4. Press & fold the dough until smooth. Cut out with a round cookie cutter.
5. Place on the  pan, brush with whipping cream & sprinkle nuts.
6. Bake in a preheated oven @ 160C for 20mins.

Peanut Butter Chips Doughnuts

Doughnuts   

(recipe adapted & modify slightly from FB）

Ingredients:

1 1/3 cup plain flour (remove 1 Tbsp)

1 Tbsp cocoa powder

1 tsp baking powder

1/4 tsp salt

1 egg

1/3 cup sugar

3/4 cup full cream milk

3 Tbsp oil

1 tsp rum 

Reese's Peanut butter chips

 

Method:
1. Sift flour, baking powder & salt together in a bowl.
2. Whisk egg, sugar, soya milk, oil & rum in another bowl till combined.
3. Stir in flour mixture into (2).
4. Fill each hole with 1-2 Tbsp of batter & add in the chips.
5. Bake in a preheated oven @ 160C for 10mins. 

Easy Creamy Scrambled Eggs

Easy Creamy Scrambled Eggs 

(Recipe adapted from Awayofmind) 

Ingredients:
2 large eggs 
40ml full cream milk 
20g Liv salted butter   
1 tsp dried parsley  
a pinch of salt 
a pinch of black pepper

Method:
1. Place eggs, milk & dried parsley in the medium bowl, beat lightly with a fork.
2. Melt butter in large frying pan over medium heat. Add egg mixture, wait for a few seconds, then use a spatula to gently scrape the set egg mixture along the base of the pan. Cook until creamy & barely set.  

My Melody Bento

My Melody bento with Japanese beef curry

Itatakemas *^_^*

北海道牛奶蛋糕 Hokkaido Chiffon Cupcakes

北海道牛奶蛋糕 Hokkaido Chiffon Cupcakes
(Recipe adapted & modify slightly from Min's Blog)

Ingredients:
3 egg yolks 
20g sugar 
35g corn oil 
60g matcha soyamilk 
60g plain flour
1 Tbsp matcha powder

3 egg whites 
25g sugar

Method:
1. Whisk egg yolks & sugar till pale in colour. Add in corn oil & soyamilk, mix well.
2. Sift in flour & matcha powder, stir to combine.
3. Beat egg whites until foamy, gradually add sugar & continue beat till soft peak form.
4. Take 1/3 of egg white & use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg whites with a spatula till well combine.
6. Scoop batter into pre-arranged paper liners to about ¾ full.
7. Bake @ 160C for 20mins.
 

Mentaiko flower sushi roll

 

 My hubby bought this mentaiko during his recent business trip in japan. Expensive stuff but the taste is really good =) 

Flower sushi roll

Ingredients:

1.5 piece of nori seaweed

1 cup of cooked rice 

1 Tbsp sushi vinegar

1 mentaiko

Method:

1. Add rice vinegar into cooked rice. Weight out 150g rice & add mentaiko. Mix well.

2. Divide a piece of nori seaweed into 6 equal smaller pieces. Wrap 25g of mentaiko rice mixture into each seaweed. 

3. Put the 6 mentaiko seaweed rolls together to form a flower & roll tightly with a sushi mat.

4. Take out another 1/2 piece of nori seaweed. Lay the remainder rice on top. Put the flower roll on top & roll up tightly using sushi mat again.

5. Slice the sushi with a sharp knife into 6 pieces.

Take a look at my mentaiko flower sushi roll. Aren't they cute?  Itatakemas *^_^*

Myeolchi-bokkeum 멸치볶음

Myeolchi-bokkeum 멸치볶음
(recipe adapted from Mangcchi)

Ingredients:
60g anchovies 
sauce:
1/2 tsp minced garlic
1 Tbsp gochujang
1 Tbsp brown sugar
2.5 Tbsp water
sesame oil

Method:

1. Stir dried anchovies in a heated pan till they turn slightly brown in colour. Set aside for later use.

2. Mix the sauce together.

3. Pour the sauce in a heated pan & simmer till sauce looks shiny. Return anchovies into the pan & mix well. Add a bit of sesame oil & toss.

4. Enjoy!

 

Served as side dish for my bento =)

Bungeoppang: 붕어빵

Bungeoppang 붕어빵  

(recipe adapted from Ochikeron)

Ingredients:

150g plain flour

2/3 Tbsp baking powder

40g sugar

180g milk
1 beaten egg
pumpkin fillings

Method: 

   1. Sieve plain flour & baking powder together in a large mixing bowl.

2. Add in sugar & mix well with a balloon whisk.

3. Add in egg & milk. Whisk till well mixed.

 4. Pour the batter into a jug for easy pouring.

5. Heat up the bunggeoppang pan & turn to low heat.

6. Open the pan & grease the bunggeoppang pan with a light coating of vegetable oil.

5. Pour the batter into one side of the fish mold until 1/3 full. Add some fillings to the center & then gently fill up the rest of the fish mold to totally cover the fillings.

6. Close the mold & cook over low heat for a total of 6mins (turn the pan over every min).

Chocolate Bungeoppang (chocolate chips fillings) served with a scoop of creme brulee ice cream