Loaf size : 750g 900g
Water 200ml 270ml
Oil 2 tbsp 3 tbsp
Cinnamon 3/4tsp 1tsp
Dark brown sugar 1tbsp 1 1/3tbsp
Raisin 60g 80g
Nuts 60g 80g
Salt 1 1/2tsp 2tsp
Bread flour 350g 460g
Dry Yeast 1tsp 1 1/4tsp
Program : Sweet
Thursday, November 3, 2011
Cinnamon Raisin Nut Bread
Tried delay timing function with my bread machine to make this bread for breakfast. Was woken by the fragrant of the bread, makes a good start for a sunny Sunday morning ;)
Loaf size : 750g 900g
Water 200ml 270ml
Oil 2 tbsp 3 tbsp
Cinnamon 3/4tsp 1tsp
Dark brown sugar 1tbsp 1 1/3tbsp
Raisin 60g 80g
Nuts 60g 80g
Salt 1 1/2tsp 2tsp
Bread flour 350g 460g
Dry Yeast 1tsp 1 1/4tsp
Program : Sweet
Loaf size : 750g 900g
Water 200ml 270ml
Oil 2 tbsp 3 tbsp
Cinnamon 3/4tsp 1tsp
Dark brown sugar 1tbsp 1 1/3tbsp
Raisin 60g 80g
Nuts 60g 80g
Salt 1 1/2tsp 2tsp
Bread flour 350g 460g
Dry Yeast 1tsp 1 1/4tsp
Program : Sweet
Wednesday, October 26, 2011
Kuih Lapis
Kuih lapis is one of my favorite kuih, tried this recipe from Popular Kuih Muih published by one publisher, but the batter was quite thick compare to the other recipe that I tried before so the thickness was difficult to manage.
Ingredients
A)
350g rice flour
50g tapioca flour
300ml water
B)
280g sugar
800ml water
5 pc pandan leaves knotted
400ml thick coconut milk
colorings
Method
1. Mix A) in a mixing bowl, stir well.
2. Boil B) till bubbles, pour into A) and mix well.
3. Add in coconut milk and stir well.
4. Divide mixture into a few portions, add desire coloring.
5. Heat a greased 8" cake tin in a steamer, pour in a thin layer of white layer, steam for 5 min or until set.
6. Pour a layer of prefer colour mixture on top and steam 5 min till set.
7. Proceed alternating the colour layer till mixture is used up, make sure every layer is cooked before pouring the next layer.
8. Cool kuih completely before slicing.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker
Ingredients
A)
350g rice flour
50g tapioca flour
300ml water
B)
280g sugar
800ml water
5 pc pandan leaves knotted
400ml thick coconut milk
colorings
Method
1. Mix A) in a mixing bowl, stir well.
2. Boil B) till bubbles, pour into A) and mix well.
3. Add in coconut milk and stir well.
4. Divide mixture into a few portions, add desire coloring.
5. Heat a greased 8" cake tin in a steamer, pour in a thin layer of white layer, steam for 5 min or until set.
6. Pour a layer of prefer colour mixture on top and steam 5 min till set.
7. Proceed alternating the colour layer till mixture is used up, make sure every layer is cooked before pouring the next layer.
8. Cool kuih completely before slicing.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker
Saturday, October 15, 2011
Small Choux Bun
Have not made cream puff for a long time, tried this recipe from Michel Roux's Pastry book. The book makes the making of pastry looks easy. Did some chocolate cream and only coat the puff without filling, and some custard filling for another batch of puff.
Choux Paste
Ingredients:
125ml milk
125ml water
100g butter, diced
1/2 tsp salt
1tsp caster sugar
150g plain flour
4 eggs
Combined the milk, water, butter, salt and sugar in a saucepan and set over low heat. Bring to the boil and immediately take the pan off the heat. Shower in the flour and mix with a wooden spoon until completely smooth.
Return the pan to a medium heat and stir continously for about 1 min to dry out the paste, then tip it into a bowl.
Add the eggs one at a time, beating with the wooden spoon.
Once the eggs are al incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use.
Choux bun
For small choux buns, put the paste into a piping bag fitted with a 1 cm nozzle. Pipe small mounds in staggered rows onto a baking sheet lined with greasedproof paper for preference, or directly on greased baking sheet. Lightly mark the top with the back of a fork. Bake at 180 deg C for 15-20min until the outside of the buns is dry and crispy but the inside is still soft. Cool on a wire rack.
Custard Filling
250ml milk
1/2 tsp vanilla essence
3 egg yolk
55g sugar
20g cake flour
5g butter
1. Pour milk and vanilla essence in sauce pot, stir over medium heat till slight boil.
2. Mix egg yolk and sugar in another bowl, use whisk to mix till egg mixture turns pale color.
3. Sift flour into egg mixture, mix till well combined.
4. Add flour mixture into milk of step 1. Mix till well combined. Put on stove and turn on fire(medium fire).
5. The mixture will be watery at first, continue to stir and it will thicken. When the mixture turn smooth, glossy and thick texture, turn off fire.
6. Transfer custard to tray,cling wrap with the plastic touch the custard, chill. Pipe the chill custard into puff when serve.
Choux Paste
Ingredients:
125ml milk
125ml water
100g butter, diced
1/2 tsp salt
1tsp caster sugar
150g plain flour
4 eggs
Combined the milk, water, butter, salt and sugar in a saucepan and set over low heat. Bring to the boil and immediately take the pan off the heat. Shower in the flour and mix with a wooden spoon until completely smooth.
Return the pan to a medium heat and stir continously for about 1 min to dry out the paste, then tip it into a bowl.
Add the eggs one at a time, beating with the wooden spoon.
Once the eggs are al incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use.
Choux bun
For small choux buns, put the paste into a piping bag fitted with a 1 cm nozzle. Pipe small mounds in staggered rows onto a baking sheet lined with greasedproof paper for preference, or directly on greased baking sheet. Lightly mark the top with the back of a fork. Bake at 180 deg C for 15-20min until the outside of the buns is dry and crispy but the inside is still soft. Cool on a wire rack.
Custard Filling
250ml milk
1/2 tsp vanilla essence
3 egg yolk
55g sugar
20g cake flour
5g butter
1. Pour milk and vanilla essence in sauce pot, stir over medium heat till slight boil.
2. Mix egg yolk and sugar in another bowl, use whisk to mix till egg mixture turns pale color.
3. Sift flour into egg mixture, mix till well combined.
4. Add flour mixture into milk of step 1. Mix till well combined. Put on stove and turn on fire(medium fire).
5. The mixture will be watery at first, continue to stir and it will thicken. When the mixture turn smooth, glossy and thick texture, turn off fire.
6. Transfer custard to tray,cling wrap with the plastic touch the custard, chill. Pipe the chill custard into puff when serve.
Sunday, October 2, 2011
Min Jian Kuih
Made this pancake for today's breakfast, recipe adapt from 'Reviving Street Hawket' by Pang Nyuk Yoon.
I did half recipe.
Ingredients:
600g plain flour
2 eggs
2 tsp baking powder
60g custard powder
300g sugar
900ml water
Filling:
300g peanut (toast at 150 deg C till slight brown, remove skin, grind it and add 150g sugar)
50g sesame seed (I omit it)
Method:
1. Sieve the flour, baking powder and custard powder together.
2. Beat the eggs, add in sugar, flours, water and mix well.
3. Rest the mixture for about 15min to let the gluten in the flour relax.
4. Heat flat pan, grease the pan with little oil, scoop about 1-2 laddle of batter into pan depend on how big the pancake preferred.
5. Level the pancake and fry over v weak fire until cooked. Then add Fillings at on half of the pancake and fold out the other half.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker
I did half recipe.
Ingredients:
600g plain flour
2 eggs
2 tsp baking powder
60g custard powder
300g sugar
900ml water
Filling:
300g peanut (toast at 150 deg C till slight brown, remove skin, grind it and add 150g sugar)
50g sesame seed (I omit it)
Method:
1. Sieve the flour, baking powder and custard powder together.
2. Beat the eggs, add in sugar, flours, water and mix well.
3. Rest the mixture for about 15min to let the gluten in the flour relax.
4. Heat flat pan, grease the pan with little oil, scoop about 1-2 laddle of batter into pan depend on how big the pancake preferred.
5. Level the pancake and fry over v weak fire until cooked. Then add Fillings at on half of the pancake and fold out the other half.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker
Monday, September 12, 2011
Happy Mid Autumn Festival
Happy Mid Autumn Festival to All!
Manage to squeeze out some time to make traditional mooncake and snowskin mooncake.
On saturday morning I've done some snowskin mooncake with pandan paste with some chocolate pearl mixed in the paste.
As the lotus paste I made couple of weeks back was spoil when I need it to make mooncake, thinking that its still more economical to bake mooncake myself, last minute went to buy 2 kg of white lotus paste and did 14 pcs of traditional mooncakes. The mould is not so sharp, thus the goldfishes are not obvious :(...
Manage to squeeze out some time to make traditional mooncake and snowskin mooncake.
On saturday morning I've done some snowskin mooncake with pandan paste with some chocolate pearl mixed in the paste.
As the lotus paste I made couple of weeks back was spoil when I need it to make mooncake, thinking that its still more economical to bake mooncake myself, last minute went to buy 2 kg of white lotus paste and did 14 pcs of traditional mooncakes. The mould is not so sharp, thus the goldfishes are not obvious :(...
Snow skin Mooncake with pandan paste & chocolate pearl
I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011)...
Traditional Mooncake with Lotus paste & Macademia nut
Making Mooncake skin,
Ingredients
300g golden syrup (available at baking supply shops)
90g peanut oil
3 tsp alkaline water
400g plain flour
Method:
1. Sieve flour in a big bowl and set a side. Mix golden syrup, peanut oil and alkaline water in together in a bowl. Add syrup mixture into flour and mix together using a spatula till well combined.
2. Cover the sticky dough with cling wrap and let it rest for 2 hours.
Making of Mooncake
1. Toast preferred nuts or melon seed till golden brown, set aside to cool.
2. Mix nut into lotus paste and knead till well combined-I use macadamia nuts so I chopped it smaller for better bite.
3. Weigh the lotus paste and 40g of mooncake pastry inorder to determine the paste weight require for the mould*. Roll paste into a ball and set aside on a tray.
4. Dust hand with some flour, take 40g of mooncake pastry roll into a ball, flaten it on one palm, place on ball of lotus paste on pastry, wrap paste in pastry. Dust mould with flour. Put the wrapped filling in the mould and press it flat. Knock the four sides of the mould to loosen the mooncake, place palm under the wrapped filling and unmould shaped filling onto palm, place it on baking tray. Keep a distance between each piece of mooncake so that it will be fully baked.
5. Place mooncake into preheated 160 deg C oven. Bake for 15min, remove and let it cool. Brush with egg wash then put it back into oven and bake till 15min or till golden brown.
6. Rest the mooncake for 2 days before eating it.
* There are various mould sizes. Wrap the lotus paste with cling wrap, then press it into the mould. After deduct the weight of the pastry, only the weight of the filling remains. If want to add salted egg yolk, deduct the same weight of paste and replace with yolk.
Thursday, August 25, 2011
Mango Yoghurt Cheese Cake
Randal had been requesting for cheesecake, read this recipe in Yum Yum #73, so try it out and serve it for desert after dinner. He said its very nice and he had 2 servings.
I feel the mango taste in this cake is not that obvious so its a choice for people who do not like to much of fruit taste in cheese cakes.
Ingredients:
500g cream cheese
60g caster sugar
170g mango yogurt (org recipe use 150g yogurt but I adjusted to my taste)
1 egg
grated zest of half lemon
juice of half lemon
120g non-dairy whipping cream (org recipe use 100g but I adjusted to my taste)
-( I use nestle canned cream cos cant find dairy or non dairy whipping cream at the supermarket)
Biscuit base:
160g digestive biscuits - use food processor or rolling pin + plastic bag and break it into fine crumbs
80g melted butter
Wrap 8 inch loose base or springform cake tin with aluminum foil.
Mix biscuit crumbs with melted butter till well combined. Pour into 8 inch loose base cake tin, spread it evenly then press the crumb firmly with back of spoon or cake presser. Chill for 15 min.
Method:
1. Mix cream cheese with caster sugar until soft. Add mango yogurt, egg and mix well.
2. Add in the remaining ingredients, and mix well. Pour the mixture onto the cake tin lined with biscuit base.
3. Steam bake the cake in a preheated oven at 150 deg C for 1 1/2 hours. Let cake cool in oven with door open for about half hour.
4. Put cake with tin in fridge and chill for about 4-6 hours before serve.
I feel the mango taste in this cake is not that obvious so its a choice for people who do not like to much of fruit taste in cheese cakes.
Ingredients:
500g cream cheese
60g caster sugar
170g mango yogurt (org recipe use 150g yogurt but I adjusted to my taste)
1 egg
grated zest of half lemon
juice of half lemon
120g non-dairy whipping cream (org recipe use 100g but I adjusted to my taste)
-( I use nestle canned cream cos cant find dairy or non dairy whipping cream at the supermarket)
Biscuit base:
160g digestive biscuits - use food processor or rolling pin + plastic bag and break it into fine crumbs
80g melted butter
Wrap 8 inch loose base or springform cake tin with aluminum foil.
Mix biscuit crumbs with melted butter till well combined. Pour into 8 inch loose base cake tin, spread it evenly then press the crumb firmly with back of spoon or cake presser. Chill for 15 min.
Method:
1. Mix cream cheese with caster sugar until soft. Add mango yogurt, egg and mix well.
2. Add in the remaining ingredients, and mix well. Pour the mixture onto the cake tin lined with biscuit base.
3. Steam bake the cake in a preheated oven at 150 deg C for 1 1/2 hours. Let cake cool in oven with door open for about half hour.
4. Put cake with tin in fridge and chill for about 4-6 hours before serve.
Juicy Pork and Chicken Burger
Made some burger patties for dinner and the left over was ate for breakfast with buns...
Recipe reference from Yum Yum #73
Ingredients:
300g mince pork
300g mince chicken
1 onion, peeled and chopped
1 tsp mixed herbs
1 tsp ground black pepper
1 egg
1 tbsp light soy sauce
50 g bread crumbs
oil for frying
Method:
1. In a mixing bowl, combine all ingredients untill well combined and sticky. Chill in fridge for 30 min before cook.
2. Remove meat mixture from fridge. Form meat mixture into rounds and flatten into patties.
3. Heat up oil, pan fry burger patties over high heat on both sides and lightly brown. Then place in preheated oven of 180 deg C and bake for 10min. Remove from oven, dish and serve.
Recipe reference from Yum Yum #73
Ingredients:
300g mince pork
300g mince chicken
1 onion, peeled and chopped
1 tsp mixed herbs
1 tsp ground black pepper
1 egg
1 tbsp light soy sauce
50 g bread crumbs
oil for frying
Method:
1. In a mixing bowl, combine all ingredients untill well combined and sticky. Chill in fridge for 30 min before cook.
2. Remove meat mixture from fridge. Form meat mixture into rounds and flatten into patties.
3. Heat up oil, pan fry burger patties over high heat on both sides and lightly brown. Then place in preheated oven of 180 deg C and bake for 10min. Remove from oven, dish and serve.
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