Saturday, November 23, 2013

Wholemeal Pumpkin and Raisins Bread

We are going to fly out for holiday and yet dear daughter still have not recover from her running nose, and worst she spread it to dear son. Bringing sick children to holiday is really not fun, I had experienced it when brought dear daughter to Japan, she had fever throughout the trip and once back to Singapore, she recovered immediately. That was a 7 days trip, and this time round will be a 2 weeks trip, really make me feel so sian....

Enough of ranting, back to baking. Due to my busy schedule I am totally MIA from blogging and since I will be away again for at least 2 weeks, so post this up quickly. Hope I will be active in blogging and baking again when I am back from my trip.

This bake was done quite sometimes ago, finally able to share it out. What will you do when you saw a must try recipe from your baking buddy? For me, of course is a must try if time permit :D I saw this recipe at Jessie's Cooking Moment when I was eager to try out good bread recipes. What's more, I have a bag of wholemeal flour to clear clock and there is always pumpkin in my fridge, since little kicker started to have solid food.

Recipe adapted from Carol 自在生活 and Jessie Cooking Moments

Starter Dough Ingredients :
300g bread flour
6g instant dried yeast (I used 3/4 tsp)
180g pumpkin puree
15g fresh milk

Method :
1. Wash the pumpkin, remove the seeds, cut into small cubes and steam for 12-15 mins until soft.
2. Mash the pumpkin and add pumpkin puree with bread flour, yeast and fresh milk, mix well into a dough.
3. Knead for another 5-6 mins  until the dough is smooth with no lumps.
4. Place in a bowl, spray some water on the top, cover with cling wrap and let prove for 1 - 1.5 hrs or until double in size.

Main Dough Ingredients :
all starter dough
45g bread flour
75g wholemeal flour
100g pumpkin puree, sifted
45g caster sugar
4g or 1/4 tsp salt
60g olive oil
60g raisins, soaked in water for 1 hour, drained
some egg wash

Ingredients :
200g cream cheese, soften
50g castor sugar
20g raisins, soaked with water to soften

-  beat cream cheese and castor sugar until smooth, add in raisins and mix well.
- each bun about 1 big tbsp cream cheese filling

Method :
1. Place all ingredients exclude raisins and egg wash in a bowl and knead until elastic. It is ready when you can stretch out the dough as thin as bubble gum.
2. Add raisins. Mix until well-combined.
3. Spray some water on the top, cover with cling wrap and prove in a warm place for 40-50 mins or until double in size.
4. Press to remove air bubbles.
5. Divide the dough into 6 x 50g small dough to make buns with fillings, mound into round balls. Balance dough divide into 3 equal portions to make into loaf. Cover with a wet towel and rest for 15 minutes
6.Roll out loaf dough into a 20cm x 30cm (8” x 12”) rectangle. Fold left and right side of the dough to the middle, then, roll up like a swiss roll. Press firm on the seam. Place into an oiled loaf pan. Flatten the dough ball into a round disc, spoon filling in the middle, wrap and seal and roll into ball shape and place on baking tray.
7.Spray some water on the top, proof in a warm place for 50-60 mins or until the dough reaches the top of the loaf pan for loaf.
8.Brush with some egg wash and bake in a 170C preheated oven for 35-38 minutes. For buns, about 15-20 mins.
9.Very quickly, remove the bread from the loaf pan and let to cool down completely on a wire rack.

I didn't suspect to receive such good response on the buns. Dear husband likes it a lot, even asked me to bake for his colleagues! My dept gals given thumbs up and said is even better than any bakery shop. As for the loaf, it tasted soft and nice even when eat it plain, I feel so much healthier eating it lol. This is definitely a keeper.

Wednesday, October 30, 2013

Braised Soy Sauce Chicken

I really cannot believe that I am missing from the blogging again, really too many stuff to settle and too little times for me. If is not because I need to post this up to support Mich's Little Thumb Up, I am not sure when I will be back to do some posting :(. I guess slowly I will be forgotten by my blogger friends hahaha... Sorry Mich, I cannot make it to submit more post to your event :(.

This was cooked long time ago, think at least 6 months ago and finally given a chance to post it up lol. For chicken I will normally bake since I am not so good at cooking. When I saw this recipe and highly recommended by Anna, plus look at the ingredients that I can locate them at my kitchen, except Lee Kum Kee Chicken Marinade which can easily find it at supermarket. I decided to try it and after that, I had cooked a few times, this is actually an easy dish :).

 Recipe from  小雨伞の天空

Ingredient A :
4-5 maryland chicken or 1 chicken

Marinated Ingredients :
4 cloves garlic, smash
4-5 star anise
1 cinnamon, split into half and wash the internal thoroughly
3 tbsp dark soya sauce
4 tbsp Lee Kum Kee chicken marinade / SOS Perap Ayam or soya sauce
4 slices ginger

Ingredient B :
3/4 bowl Lee Kum Kee chicken marinade / SOS Perap Ayam or soya sauce, use rice bowl
1 bowl water
4-5 tbsp sugar, can adjust to suit individual taste
2 stalks scallion (cut into parts, separate white and green parts)
Method :
1. Wash the chicken and use kitchen towel to pat dry. Prick the chicken with fork so that the marinated sauce will penetrate in.
2. Marinate the chickens in the marinated ingredients for at least 3-4 hours, the longer the better. Leaving overnight in the refrigerator is best.
3. Heat up the wok with some oil, saute the marinated ingredients (leave out the sauce) for awhile, add in chickens and pan fry both side for awhile.
4. Pour in the sauce from the marinated ingredients and ingredient B, add in scallion white parts and cover the wok with lid.
5. Simmer in low heat for about 45 mins or the chicken has soften.
6. Add in the sugar and taste, add in the scallion green part and simmer for awhile.
7. Serve the chicken with gravy.

Notes :
1. Open up the lid to check once in awhile to avoid the wok turn charred.
2. Turn the chicken in every 15 mins and continue to simmering.

This chicken is really delicious that I had cooked a few times, pour some gravy onto the white rice and I can eat one big bowl although I am not a rice person (no choice since need to cut down carbo) lol. Next time, I wanna pair it with noodle, yum yum, salivating now :D.

 I am submitting this post to the Soya Beans Event, Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe from bake for happy kids, hosted by Mich of Piece of Cake

Wednesday, October 2, 2013

Dulce De Leche Coconut Chocolate Muffins

Just submitted my monthly budget report so at least I can breath some air now lol. Today should be quite relax for me so I am able to visit my favourite blogs after post this up :D.  After that, I will need to start working on the planning of my year end trip again, hope to be able to settle everything by this week. If not, dear husband will say I like to "mo" lol.

These are using one of my favourite recipe to whip up in different variety. Recently I have boiled a few cans of dulce de leche as give-away and keep 2 cans for myself, just nice, use it in this recipe.

Recipe modified from here and here.

Ingredients : (for about 8-9 muffins, bottom dimension of muffin case 5cm)
85g self raising flour
1/4 tsp baking soda
35g cocoa powder
1/4 tsp vanilla powder (use 1/2 tsp if you are using vanilla extract/essence and put under ingredients
90g castor sugar (you may increase to 110g if you prefer sweeter)
60g dessicated coconut
10 tbsp dulce de leche

60g butter, melted
120ml buttermilk
1 eggs

adequate dessicated coconut (to sprinkle)

1. Sift (A) into a mixing bowl and add in 60g dessicated coconut, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Add in dulce de leche and give a few stir. 
4. Fill up the muffin cases 60% full with the mixture and sprinkle some dessicated coconut on top.
5. Bake in pre-heated oven at 170C for 15-20 mins.

Oh these muffins are tasted heavenly, chocolate and dessicated coconut and dulce de leche are perfect match! The taste is quite similar to the dulce de leche coconut brownie that I had baked before. Truely a keeper!

Monday, September 30, 2013

Pandan Coconut Butter Cake

 This is another cut queue post to rush out to support Joceline's September Little Thumb Up. I intended to bake a pandan butter cake, initially thought of baking Cocopandan cake again but change the evaporation milk to coconut milk. However when I went through my blog reading list yesterday, I saw Angie's pandan butter cake  and was so tempting to change my mind. Final decision was made after I click into 鲸鱼老师 and saw hers too lol.

Recipe modified from My Mum's Cake House and 鲸鱼蓝蓝小窝居

Ingredients :
180g butter
90g castor sugar (you may increase if you have sweet tooth)
2 eggs size (60g each)
40ml concentrated pandan extract
40ml coconut milk (original recipe used milk)
220g self raising flour
1 tsp baking powder
30g dessicated coconut
2 drop green colouring (I found that my batter is very pale in color so I decided to drop in some green coloring)

* I used 8 pandan leaves and blend with water, left the juice in the fridge for 3 days to get the concentrated pandan extract at the bottom layer.

Method :
1. Greased and line a 7" square cake pan. (I suggested to use smaller size e.g. 9" x 4" x 3" cake pan to yield taller cake)
2. Cream butter and sugar until light and fluffy.
3. Add in eggs one at a time and beat till it incorporated.
4. Fold in sifted flour and baking powder, alternate with pandan extract plus coconut milk, well mixed.
5. Add in dessicated coconut and mix well.
6. Bake in pre-heated oven at 170C for 30-35 mins.

The cake was full of pandan fragrant when baking inside the oven. I guess I had over mixed the cake batter (due to "helpful" dear daughter insisted to help and kept folding the batter), thus the cake was dried and very crumbly. The cake easily break into pieces if you didn't handle with extra care. The pandan and coconut taste is quite mild as well. Perhaps I should try it again since I trust Angie and 鲸鱼老师's taste but next time must ensure dear daughter is not in the mood of helping lol.

** 1/10/13 : I tried the cake this morning again, tasted so much nicer. The cake become soft and moist, less crumbly. There is a hint of pandan taste with the bite of dessicated coconut, this cake will be very delicious if  didn't over mix the cake batter!

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Wednesday, September 25, 2013

Pandan Hee Pan 香兰喜粄

This is another post to support Joceline's September Little Thumb Up. Since I always wanna make hee pan again after I tried the pumpkin hee pan, dear daughter and mil quite like it so I decided to make pandan flavor this time.

Recipe adapted from 小雨伞的天空 

Ingredients : (50g for 11 pieces, 30g for 17 pieces)
150g plain flour, sifted
130g glutinous rice flour, sifted
70g castor sugar
1/2tsp + 1/4tsp instant yeast
5-6 pandan leaves (I used 8)
200ml water
15g canola oil
Banana leaves or parchment paper or cupcake case
Method : 
1. Wash the pandan leaves, cut in pieces and blend with 200ml water, squeeze out 200g of pandan juice.
2. Wash and clean the banana leaves, steam to soften and cut into square.
3. Mix plain flour, glutinous rice flour, sugar, yeast and pour in the pandan juice slowly and knead till dough is smooth. (I left over about 20-30g liquid, next time will try use all)
4. Add in oil bit by bit, mix well with the dough. If dough is too sticky, use the plastic spatula to scrape.
5. Divide dough into 50g portions (do not need to proof), brush some oil on palm and roll into balls. (I divided into 30g portion)
6. Place the ball onto the greased banana leaves or parchment paper and flatten it using palm.
7. Let the shaped hee pan proof for 25-30 mins.
8. Use finger to press the hee pan, fermented hee pan will be spongy, once ready can start to boil water in the steamer.
9. Once water is boiled, steam the hee pan for 12 mins at medium low heat. Turn off the fire immediately. 
10. Do not remove the hee pan from the steamer.
11. Open the steamer lid a bit for 5 mins, then remove the lid carefully not to let water drip on the hee pan.
12. Remove the hee pan and cool on the rack.

May be I didn't put enough liquid, the hee pan seem doesn't rise well so the texture is not spongy only chewy. However the pandan taste is quite evident and sweetness just nice, definitely gonna try make again.

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Monday, September 23, 2013

Hokkaido Pandan Milk Loaf - Straight-Dough Method 直接发酵法

I have missing in action from blogger for more than a month, too busy with work and children that I dun even have time to bake or touch my laptop. Okay lah I must admit, the lazy bug is clinging tightly on me as well that making me become very lazy too hahaha....

Well, if not because of Joceline, the host for September Little Thumb Up, I think I will continue to let spiders crawling around in my blog lol. "Jess, wake up, die die must show some support to Joceline!" I tell myself :p. I wish I am able to squeeze sometimes to do some blog hopping, soon, so wait for me ya heeheehee...

This recipe was modified from Hokkaido Milk Loaf.

Ingredients :
270g bread flour
30g cake flour
20g milk powder
5 pandan leaves
150g cold milk
80g whipping cream
40g brown sugar
3g salt
5g instant yeast 

Method :
1. Take 30g cold milk and blend with pandan leaves and squeeze out the juice.
2. Mix the pandan milk juice with the balance 130g cold milk and mix well.
3. Mix everything together and mix until a dough form and knead until smooth and elastic.
4. Add raisins. Mix until well-combined.
5. Pour some oil into a bowl and let it spread around the bowl. Put the dough in and put plastic wrap over top of the dough. Then let the dough complete the 1st round of proofing, about 1 hour or until double in size.
6. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions and roll them round. Cover with cling wrap, let rest for 10 mins at room temperature.
7. Roll out dough in longish oval and roll up like making swiss roll, can repeat the process for 1-2 times.
8. Place inside a greased loaf tin for 2nd proofing for 45  mins.
9. Pre-heat oven and bake at 180C for 35 mins or until turn brown.
10. Remove from the oven and transfer onto a wire rack. Let cool completely.

The bread has very mild pandan taste and fragrance, however can't see much green color on the bread.

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Monday, August 19, 2013

Double Chocolate Muffins

My baking buddy "I" given a box of chocolate muffins to me and within 1 days, the 8 muffins were finished. Dear daughter ate it and her 1st comment was she dun quite like it cos the cake texture is too soft, "I prefer not so soft cake" she said. However, after she finished one, I saw her taking another one, I asked her why she is taking another one since she dun quite like it. She answered me that she changed her mind and love it now. Then after that, she took another one more again but she can only finished half, so in total she ate 2 1/2 muffins at one go!

So of course, how can I not asking for the recipe lol.

Recipe adapted from "I'.

Ingredients : (for about 18 muffin, bottom dimension of muffin case 5cm)
170g self raising flour
1/2 tsp baking soda
70g cocoa powder
1/2 tsp vanilla powder (use 1 tsp if you are using vanilla extract/essence and put under ingredients B)
190g castor sugar (you may increase to 220g if you prefer sweeter)
160g chocolate chips

120g butter, melted
240ml buttermilk
2 eggs

40g chocolate chips / chocolate rice (to sprinkle)

1. Sift (A) into a mixing bowl and add in 160g chocolate chips, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Fill up the muffin cases 60% full with the mixture and sprinkle 40g of the chocolate chips / rice on top.
5. Bake in pre-heated oven at 170C for 15-20 mins.

These muffins are very chocolaty, soft and moist. The texture is so tender that making it to be easily "breakable" into pieces. These muffins are truely delicious, definitely a keeper.

Friday, August 16, 2013

Salted Egg Yolk Chicken

Not sure what happened to my blogger reading list, my recent published post is not appearing the updates in my reading list. I had checked with other bloggers and realised that my published post also did not appear in their updated reading list :(. So if you are viewing the post base on your reading list or blog favourite list, you will not see my updated post :(. If you know the solution, pls help! Thanks in advance.

I had promised dear husband to cook salted egg yolk chicken for him, has been delayed for quite sometimes and finally fulfilled my promised :).

I am not good at deep frying food, I think I had over cooked the chicken as I was not sure when will the chicken be cooked lol. I got my helper to help me coated the chicken with tapioca flour, and she had coated too much flour. Although I had tried shaking away some of the flour but the outer layer of chicken meat still a bit hard :(. Luckily the interior still very tender.

The color of the chicken really looks weird till to the lighting :(

Recipe adapted from Table for Two or More

350gm boneless whole chicken leg, cut into 1 inch thick large slices
1/3 tsp salt
1 egg white
1 cup tapioca starch
Oil for deep frying

Dry chicken properly. Mix chicken with salt and pepper. Then put in egg white. Marinate for half an hour, at least. Coat whole pieces of chicken with tapioca starch. Dust off extra starch.
Deep fry chicken pieces until golden and crispy.

2 Tbsp butter
2 sprigs curry leaves, remove from stem, leaves only
1 or 2 bird’s eye chilli, sliced
3 salted egg yolks, steamed and mashed
2 Tbsp evaporated milk
1 tsp oil
1/3 tsp salt
½ tsp sugar

In wok, on medium heat , put in oil and butter. When butter has melted, put in sliced chilli and curry leaves. When they are fragrant, put in mashed egg yolks, with spatula, try to flatten the yolks into the oil and cook until it look bubbly and fragrant (won’t take long). Turn heat to low and put in milk, salt and sugar. Turn heat to high and and cook until very bubbly. Put in chicken and toss until well coated.

This is a sinfully delicious dish, dear husband said is even better than some of the restaurant that he had tried. So, a definite keeper.


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