意仁面包

意仁面包 ~ Barley Buns  
(adapted & modify from Carol 烘焙新手必备的第二本书)

Ingredients:
150g Bread flour
50g Barley (cooked)
20g caster sugar
1 tsp instant yeast
60ml barley water
10g salted butter

Oats

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1hr.
3. Beat dough again in mixer for 1min. Divide the dough into 5 portions & roll into rounds
4. Spray water & sprinkle oats on top of doughs. Proof the doughs for 1hr.
5. Bake in a preheated oven @ 180°C for 10mins.

 

see how soft my bread was on the 2nd day

I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

奶油花生面包

奶油花生面包 ~ Peanut Butter Bread 
(adapted & modify from Carol 烘焙新手必备的第二本书)

Ingredients:
270g Bread flour
30g Plain flour
20g caster sugar
1 egg
1 tsp instant yeast
130ml barley water
30g salted butter

Buttercream:
100g salted butter
25g icing sugar

*All mix together

Peanut powder

Method:
1.Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1hr.
3. Beat dough again in mixer for 1min. Divide the dough into 8 portions. Roll out each dough into a thin long stripe & roll up into an oval.
4. Proof the dough for 1hr.
5. Egg wash & bake in a preheated oven @ 180C for 10mins.
6. Slice the bread into half (do not cut through). Apply some buttercream & fold the bread up into two.
7. Apply buttercream on both sides of the bread & sprinkle peanut powder onto it.

I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

乳酪桂花面包

乳酪桂花面包~ Cream Cheese Osmanthus Bread 
(recipe adapted & modified from Pure Enjoyment)

Ingredients:
Bread flour 250g
Bread improver 3g
Milk powder 10g
Cream cheese 60g
Caster sugar 10g
Instant yeast 3g
Milk 130ml
Butter 20g
Osmanthus 2 Tbsp

Method:
1. Boil milk with Osmanthus for about 3mins. Set aside to cool down for later use.
2. Combine all ingredients except butter in a mixer & mix well till smooth dough is formed.
3. Add in butter till dough is smooth & shiny.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1hr.
5. Bake in a preheated oven @ 180C for 30mins。

I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

Teochew-styled Braised Duck 潮式卤水鸭

Being a Teochew myself, I loved braised duck especially after it has been soaked with the gravy overnight.  I was 'salivating' in front of my lappy when I saw Alan (from travellingfoodies) did this braised duck back in January. However, I reckoned that it is time consuming & thus gave up the idea of doing it myself.

I am very honoured to have Alan teaching me the techniques of braising duck step by step today! Both of us had arranged to meet up this morning at 'Giants' to purchase the essential  ingredients first before heading to my place. Thanks to Alan, I got to know how galangal looks like (yes, I know I am a mountain tortoise ;P) & also how to choose a duck.

Oh yes, did I mention that I am a novice when it comes to cooking? The kitchen utensils I have at home are limited as well. I guessed its a challenge for Alan when he stepped into my kitchen... hahaha ;P

Difficulties encountered:

#1: A large wok with lid to braise the duck
The pot which I perceived as 'largest' in my home is actually small to him still ;P 
Nevertheless we still managed to squeeze the duck in. 
However, it became a chore to turn the duck (in order to get both sides nicely coloured & cooked) due to the 'limited space' in the pot. 

#2: Cleaver to chop the duck
I do not have a cleaver at home! Hehehe ;P Scroll down to see what Alan used to chop the duck.

Teochew-styled Braised Duck ~ 潮式卤水鸭   
(Recipe adapted from Alan of travellingfoodies)

   Duck: Faint at the sight of sharp knife...  

Duck: Look at what Alan did to me when Cathy squirmed "Aiyeeeerrr!!!"

 

Duck: Rest in peace in Cathy's stomach

Cheezy Luncheon Meat Bread

Cheezy Luncheon Meat Bread

Ingredients
125g Bread flour
3g yeast
20g castor sugar
4g milk powder
1/2 Egg
80mls Milk
30g oats
10g butter

Luncheon meat
Chesdale cheese
Chili sauce
Chili powder 

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth.
3. Rest the dough for 30mins.
3. Knead the dough again for about 2mins & divide the dough into 6 portions. Roll out dough into rounds & put inside paper cups.
4. Proof the dough for 45mins.
5. Place a piece of luncheon meat in the centre of dough & cheese on both ends. Add some chili sauce on top & sprinkle a dash of chili powder.
6. Bake in a preheated oven @ 200°C for 10mins.

I am submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.

伯爵奶茶卷

 

Earl Grey Milk Tea Swiss Roll ~ 伯爵奶茶卷 

(Recipe adapted & modify from 孟老师的美味蛋糕卷) 

Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g milk
80g plain flour
1 sachet of Earl Grey Tea pack (add in milk & boil)

(B)
160g egg whites
80g castor sugar

Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & milk tea until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 12mins.
 
Earl Grey cream fillings:
Ingredients:  
80g butter
45g Earl Grey milk tea (1 tsp tea leaves+ 60g hot water, soak for 10mins) 
30g icing sugar

Method:
1. Whisk icing sugar & butter in a bowl. Add in milk tea & whisk till combined.
 

Chocolate Walnut Cake

Chocolate Walnut Cake
(recipe adapted & modify from Aunty Yochana)

Ingredients: 
(A)
3 eggs
100g sugar
 
(B)
50g milk
250g butter
50ml kahlua
80g chopped chocolate

(C)
180g Plain flour
1 tsp baking powder
20g cocoa powder
1 tsp baking soda

(D)
100g chopped walnuts
 
Extra chopped walnuts for sprinkling on top

Method:
1. Boil milk & melt chopped chocolate in it. Stir in butter & kahlua. Set aside.
2. Whisk (A) until light & fluffy.
3. Add in sifted ingredients (C) into (2). Stir in (1).
4. Add in chopped walnuts. Mix until combined.
5. Sprinkle chopped walnuts at the bottom of silicon mould & pour batter into mould. 
6. Bake at 180C for 20mins.