Cheesy Potato

Cheesy Potato    

(recipe adapted & modify slightly from Anncoo Journal） 

Ingredients:

600g Potato, skinned, cooked & mashed

50g Liv salted butter, softened

80g Cheddar cheese, grated

1 Tbsp plain flour

1 Tbsp corn flour

1 tsp salt

1 Egg, lightly beaten

extra grated cheddar cheese for topping

parsley

Method: 

1. Mash cooked hot potato & butter with a fork.

2. Combine mashed potato, parsley, cheese, flour, corn flour & egg in a bowl. Add salt &  pepper to taste. Stir with a rubber spatula until mixture combined. Spoon into a big bakeware. Sprinkle more grated cheddar cheese & parsley on top.

3. Bake at preheated oven 190C until brown.

Easy Korean Kimchi

Easy Korean Kimchi 韩国辛奇泡菜  
(recipe adapted & modify slightly from Nasi Lemak Lover) 

Ingredients:

1.8kg napa cabbage

100g coarse salt
1 medium carrot, shredded 
1 packet spring onion, cut into 2” length

(A)
200g apple, cubed
100g onion, cubed
30g garlic, chopped
30g ginger,chopped
1/2 tsp salt

B) 
120g Korean Gochujang
120g water
1 Tbsp sugar
20g glutinous rice flour
20ml soya sauce 

Method:

1. Remove the core from the cabbage & cut it into pieces. 

In a very large bowl, add the cabbages & toss with salt. Place a clean plate & heavy object on top. 

2. Put in room temperature for 1.5hr, remove & squeeze the excess water from the cabbage.

3. Prepare shredded carrot. Add a pinch of salt & rest for 30mins, remove & squeeze the excess water. Cut the spring onion into 2” length, keep aside.

 

4. Put all ingredients (A) in a blender & process until fine paste, set aside.

 

5. In a saucepan, put all ingredients (B) & stir well. 

Cook over low heat & stirring all the time till become a paste.

 

6. Add (4) into (5) & mixed till well blended.

7. In a large mixing bowl, add cabbage, carrots, spring onions, fish sauce & paste, mix well.

 Place the kimchi in a clean glass container & let it sit at room temperature for 1 day for fermentation. You should see surface bubbling when you use spatula to press firmly on the kimchi & there is a sour smell. Put in fridge after that.

All Time favourite Cinnamon Buns

Cinnamon Buns 

Ingredients: 

Dough 
250g bread flour

50g plain flour
3/4 tsp instant yeast 
200g cold water
20g sugar
20g Liv salted butter

Fillings:
Brown sugar
Liv salted butter
1 packet cinnamon chips

Method:

1. Dough: Put all ingredients except butter into mixing bowl. Knead till form a dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. 

3. Roll out dough. Brush some soften butter onto dough. Spread some brown sugar & cinnamon chips. Top with bits of butter. 

4. Roll up the dough into a swiss roll. Divide the dough into 12 pieces. 

 

5.   Arrange the buns into a tray greased with butter. Proof for 1 hr.

6. After 1hr, bake the buns in a preheated oven @ 200C for 15mins.

7. Drizzle with icing over the cooled buns.

Lemon Butter cake

Lemon Butter Cake
(recipe adapted from Nasi Lemak Lover)

Ingredients 
125g Liv unsalted butter
100g sugar
2 lemon, finely grate the rind
2 large eggs
175g plain flour
1 tsp baking powder
5 Tbsp milk + 1 Tbsp lemon juice

Lemon glaze
3 Tbsp icing sugar
1 lemon, extract juice

Method:
1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one & lemon rind, mixing well.
3. Fold in the flour & milk mixture. Combine well.
4. Pour the mixture into a loaf tin lined with greaseproof paper.
5. Bake in pre-heated oven at 160C for 40mins.
6. Mix icing sugar & lemon juice, set aside.
7. Prick all over the cake with a skewer & pour lemon glaze over the hot cake.

Coconut Flour Chocolate Chip Cookies

I am very excited as this is my first time working with coconut flour & coconut oil. I love the natural strong coconut smell when mixing the cookie batter & the aroma in my kitchen when they are baked in the oven! These yummy little cookies are crispy on the edges & little soft in the middle. Simply perfect for breakfast or afternoon tea with a cup of milk/tea (I paired them with a glass of matcha marshmallow soymilk).

Some information about Coconut flour & Coconut Oil:

Coconut flour is grain free,  gluten-free, high in protein & fiber. It serves as an alternative to traditional wheat flours & is a great option for anyone who has specific dietary restrictions. Coconut flour is extremely absorbent so there is a need to decrease the amount of flour used & increase the amount of eggs/liquid when a recipe calls for when using coconut flour.

Coconut oil is the oil content extracted from coconut kernel. It is great for baking, stir-frys or as a dairy free replacement to butter. Do read about everyday uses for coconut oil here. The benefits of coconut oil are just too amazing! 

I guess I should switch to coconut oil for my cooking & baking in future. Do give them a try. I am sure you will love them as much as I do =)

Coconut Flour Chocolate Chip Cookies  

(recipe adapted here)   

Ingredients

1/3 cup coconut flour
¼ cup melted coconut oil
¼ cup brown sugar
1 tsp rum
¼ tsp salt
2 eggs
1/3 cup dark chocolate chips

 

Method:  

1. Combine coconut flour, coconut oil, brown sugar, rum, salt & eggs together in a medium mixing bowl. Mix until you have a nice thick cookie batter.

2. Add in chocolate chips. Stir until combined.

3. Using a small cookie scoop, scoop the dough onto silpat mat. (This batter does not spread out in the oven like a traditional cookie batter, so be sure to flatten the cookie out a bit with your fingers/palm).

4. Bake in a preheated oven @ 180C for 14mins.

 Enjoy!

Easy Ganache Tarts

Previously I used Mastrad cupcake pops kit to make Pumpkin Raisin Bread Pops. Today, with limited ingredients in fridge, I am using the kit again to make some ganache tartlets. I simply love these tartlets as they are bite size & is ideal for parties!

Ganache Tartlets
(Yields 36 tartlets)  

Ingredients: 
Tart
1 cup plain flour
2 tsp matcha powder
1 Tbsp sugar
pinch of salt
90g Liv salted butter, cold & cubed
1 Tbsp matcha milk

Ganache
100g 60% cocoa bittersweet chocolate
100g chocolate milk

Method:

 1) Sift flour, matcha powder & salt together in a mixing bowl. Add in sugar.

2) Add in cold butter & mix with fingertips until it resembles fine crumbs. 

3) Add in milk & continue to knead until a soft dough is formed.

4) Fridge the dough for 5mins. Divide them into balls of 6g each.

5) Gently press the doughs into mould. 

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

Remove the tarts from mould & let them cool down.

Ganache:

Warm the milk & pour over the chocolates. Gently stir till combined.

Assembly:

Pipe ganache into tartlets. 

Sprinkle peanut bits/hundreds & thousands or any toppings as desired.

Enjoy!

Giraffe Toast 长颈鹿吐司

当我看到 Victoria Bakes 的长颈鹿吐司时，我告诉我自己一定要做这个面包。我很喜欢长颈鹿，也有一只超级可爱的长颈鹿玩伴（Miu Miu）。哈哈，我就是喜欢做跟她‘一模一样’的面包和蛋糕卷。瞧一瞧，Miu Miu 站在吐司旁，是不是显得特别可爱呢？接着，好奇的 Miu Miu 嗅了嗅吐司。Hmm...好香哟，一定很好吃。她低头望了吐司一眼,尽然跟她长得一模一样，像双胞胎似的！结果。。。结果。。。Alamak.... 你看 Miu Miu 被吐司吓到昏倒了。快！快打995！

我的傻Miu Miu，疼你都来不及了, 哪会舍得吃你哦！*^_^*

Giraffe Toast 长颈鹿吐司 

(recipe adapted & modify slightly from Victoria Bakes)

Ingredients 

300g bread flour
10g sugar
10g Liv salted butter
200g water
1 tsp instant yeast
20g cocoa powder + 3Tbsp hot water (to form a paste)

Method:

1. Mix all ingredients together (except butter) & knead till you get a dough. Incorporate butter & knead till window pane stage.

2. Remove 140g dough. Knead in chocolate paste in the remaining dough. Proof both doughs for 1hr.

3. Punch dough down & divide each dough into 8 equal portions. Rest for at least 10mins.

4. Roll out one portion of chocolate dough into a flat rectangular sheet then roll up lengthwise. Take a portion of original (white) dough & roll into a flat rectangular sheet. Place rolled chocolate dough in the middle & wrap white dough around it. Seal seams well. Repeat this process till all dough has been used up

5. In a greased loaf pan, place 3 rolls on the bottom of the pan, then top with 2 rolls, then finally, 3 more rolls on the top layer. Proof till the dough reaches 80% of the height of the loaf pan.

6. Bake in preheated oven of 180 degrees for 40mins.

 

 

 喜欢我的'Miu Miu'面包吗？看一看我在两年前做的另一款长颈鹿面包 ，超可爱哦 *^_^*

Happy Nurses' Day !

Time really flies, it's Nurses' Day again!

2015 marks my 16 years in this profession. Yes, I did encounter rough times over the years, but I'm still loving my job & have no regrets choosing this career. 

Happy Nurses' Day to my nursing friends/ex-students/ex-colleagues & nurses all over the world. Nurses unite!

 

 Now, let's have some sweet cupcakes to celebrate our Nurses' Day *^_^*

 

Devil's Food Cupcakes
(recipe adapted from Anncoo Journal)

Ingredients: 
25g unsweetened cocoa powder 
30g dark chocolate, chopped to pieces 
1/4 cup boiling water
1/4 cup chocolate milk 
75g plain flour
1/2 tsp baking soda
1/4 tsp salt
60g brown sugar
45g oil
50g sugar 
1 egg
1/2 tsp rum
1/4 cup chocolate chips

Frosting
90g semi sweet chocolate 60%, chopped to pieces 
1 tbsp whipping cream 
15g butter 
1/4 cup natural yogurt
1 tsp rum
10g icing sugar 

*Stir chocolate & butter in a medium bowl over simmering water until melted & smooth. Remove from water & whisk in yogurt & rum, then icing sugar. 
Let stand until thick to spread or put in the fridge

Methods:  
1. Combine cocoa powder & chopped chocolate together. Pour boiling water over it & whisk till smooth. Whisk in the chocolate milk.
  
2. In a separate bowl, sift flour, baking soda & salt together. Set aside.

3. Using electric mixer, beat brown sugar, oil, sugar, egg & rum until light & creamy. Beat in the flour mixture, alternating with chocolate mixture in additions. Stir in chocolate chips.

4. Scoop batter evenly among cupcake liners. Bake in a preheated oven @ 160C for 20mins. 

5. Let cupcakes cool completely before frosting & decorate as desired.

I’m submitting this to Bake-Along #83 : Devil’s Food Cupcakes hosted by：

Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours & Lena from Her Frozen Wings