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.