Friday, July 31, 2020

5 Star Soft Bread straight Forward Method










Recipe modified from Jeannie Tay 

Ingredients :
690g bread flour
75g butter
75g sugar
6g salt
9g instant yeast
75g egg
375g milk



Method :
  1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
  2. Add in the butter and continue to knead until reach windowpane stage.
  3. Shape into a ball, cover to rest dough for about 1 hour or double in size. 
  4. Punch down, divide the dough evenly and roll each small dough into balls. Spray with some water, cover with cling wrap and let to rest for 10 minutes.
  5. Shaped the dough, wrap with desire filling and place in the greased baking pan. Repeat for the rest of the dough.
  6. Spray with some water and let to proof until double in size, about 50-60 mins.
  7. Brush some egg wash on top.
  8. Bake in a 180C preheated oven until golden, about 15-17 minutes.
  9. Remove from oven and place on the wire rack to cool down.
  10. Keep in air-tight container after completely cool.



Verdict?
The dough is easy to manage. Bread is soft and nice. Another keeper recipe for straight forward method.

Friday, July 24, 2020

Garlic Butter









Ingredients :
250g butter, soften
150g garlic, minced very thinly
adequate parsley

Method :
1. Mixed all the ingredients till well combined.
2. Wrap with aluminium foil.
2. Store in the fridge.

Friday, July 17, 2020

Brown Sugar Tapioca Pearl Milk










Dear daughter craving for pearls milk tea during CB period, plus seeing the photo sent by my friend that he has made himself the pearls milk tea, thus decided to give it a try. This is very time consuming to roll all the pearls especially I already tried to roll as small as I can but still came out big and odd shaped pearls lol.



Recipe adapted from Oven Fresh by Christine

Ingredients : 4-6 servings
50g dark brown sugar (I used black sugar and muscovado sugar)
70g water
100g tapioca starch

100g dark brown sugar
350g water
2 pcs of knotted pandan leaves


Method :
  1. Add 70g water and 50g dark brown sugar in the pan on low heat and stir until sugar dissolves.
  2. Once sugar and water starts to boil add 1 tbsp (from 100g tapioca starch), stir until it is  thicken .
  3. Remove from the heat and add the rest of tapioca starch and mix well.
  4. Knead the dough and make small round peals (5mm~8mm) .
  5. If the pearls are too soft ,transfer pearls in a flat tray, let it rest for a while to dry and roll it repeatedly.
  6. Bring 6 cups water to a boil in a pot and add tapioca pearls and stir to prevent from sticking.
  7. Cook for 15 mins, remove and place the pearls into cold or ice water.
  8. Add 100g dark brown sugar, knotted pandan leaves and 350g water in a pot and bring to a boil (low heat), add pearls and cook until mixture is thicken (15 ~ 20 minutes).



   

Serving :
  1. Tilt the glass or cup at a 45C angle, and place the pearls close to the lip of the glass, letting them slide down to the base. Repeat this on all sides to get a trippy, tiger stripe-like ripple effect.
  2. Add the ice cubes and fresh milk, soya milk or milk tea.
  3. Serve immediately.




Verdict?
Despite the ugly look of the pearls, the taste didn't compromise. Dear daughter and dear sister commented that the taste is very good, dear sister even prefer these homemade pearls than those store bought.

Friday, July 10, 2020

Copycat Crispy Famous Amos Chocolate Chip Cookies






Dear daughter was craving for Famous Amos Chocolate Chips Cookies that she requested from me to bake her some. 


Recipe modified from Baking for Happy Kids 

Ingredients : yield about 43 cookies
240g unsalted butter, softened at room temperature
160g dark muscovado sugar
80g caster sugar
50g or 1 egg
2 tsp vanilla paste or extract
300g plain flour
1 tsp baking powder
1 tsp salt
200g chocolate buttons

adequate chocolate chips or buttons to top on the cookies 



Method :
  1. Beat butter and sugar until pale and fluffy
  2. Add beaten egg bit by bit, mix well then add in vanilla paste, beat till well combined.
  3. Fold in sifted flour, baking powder, salt, mix well.
  4. Stir in the chocolate buttons and mix well.
  5. Transfer cookie dough onto a plastic wrap and use the wrap to press and knead the dough together.
  6. Wrap the dough with the plastic wrap and let it to rest in the fridge for at least 3 hrs or until it is totally firm.
  7. Drop 1 teaspoonful of dough onto the prepared baking trays, about 5 cm / 2 inches apart. Use the back of a metal spoon to flatten the cookie dough slightly. Top each cookie dough with more chocolate chips if desired. You can also top the cookie dough with chocolate chips first, then use a spoon to flatten the dough later, vice versa.
  8. Bake in pre-heated oven at 180C for 14-15 mins or until the edges of the cookies are firm. Do not under-bake the cookies if you want the cookies to be crispy. Allow cookies to cool slightly on the tray for 5-10 mins, then transfer onto wire racks to cool completely. The cookies are a little soft when they are freshly baked and will become crispy when they are completely cooled.


Verdict?
The cookies are crispy at the edge and chewy inside, very yummy, my kids love a lot and I have to bake again for them.

Friday, July 3, 2020

Crispy Roasted Pork 脆皮烧肉











Finally had uploaded most or probably all of my baking and cooking that done a few years ago from year 2014-2018 lol. I baked or cooked very little during year 2018 and 2019, most of the photos taken during these 2 years, were accidentally deleted :(.

I started to bake more actively during CB period as dear husband hinted he missed my baking and cooking lol. After finally settled down and get use to working from home, since I have saved a lot of times from travelling to work, so I used the extra times to do some baking.

I started to bake butter cake, bread... until my friends shared with me the brown sugar pearls, muah chee, roasted pork that they made that enticed me to make it as well lol.

Roasted pork is dear husband's favorite, when he knew that I am going to make it, he was so happy. 

My MIL sliced the pork belly into 3 pieces before I can tell her that is not for her cooking lol.


Recipe adapted from 搵到食


Ingredients :
1.2 kg pork belly
½ tbsp white vinegar
1 tbsp oil

Marinated Ingredients: (mixed well)
3.5 tsp salt
1.5 tsp sugar
1.5 tsp five spice powder
1 tsp pepper


Methods :
1.      Wash and dry the port belly.

2.     Boil a pot of water, cook the pork belly for 10 mins, remove the pork belly from the pot and soap it into a bowl of water to cool. Tap dry the pork belly with kitchen tower. Prick the skin until the skin is completely punctured with holes (you can use satay stick or fork), this is crucial in order to create a crispy skin.

3.     Place the meat side facing upwards and use a knife to slice the meat at equal intervals. (take note do not to slice through the skin)

4.     Rub the meat sides evenly with the marinated ingredients even the sliced areas. (take note do not rub the skin with marinated ingredients)

5.     Wrap the meat with aluminum foil, do not wrap the skin, let it expose.

6.     Brush the skin evenly with white vinegar.

7.      Store the pork belly in fridge (I actually store it in a Tupperware) and chill in the fridge for 2 days (I chilled for 3 days cos no time to bake). This is to dry out the skin.

8.     Allow pork belly to return to room temperature on the day of roasting.

9.     Use a long satay stick to poke through the pork belly to prevent the meat shrink during roasting.

10.  Roasted the pork belly in preheated oven at 200C. Place the pork belly at baking rack at the center of the oven, skin facing up. (place a baking tray lay with aluminum foil to contain the oil that dripping)

11.   After 40 mins, adjust to 250C, use only top heat, move the pork belly to the top layer of the oven, roast the pork belly skin until bubbles (about 15-20 mins)

12.   Remove the pork belly from the oven, use a small knife to scrap away the charred parts of the skin

13.   After scrapping, brush the skin evenly with cooking oil. 


Note:
Cass has provided step by step photos, you may hop over her blog for reference.



Verdict?
The pork belly is very tasty and the skin is so crispy and crunchy after 2 times roasting. My family love it, especially dear husband kept asking for encore. A definitely keeper.

Thursday, July 2, 2020

Nutty Chocolate Chiffon Cake 榛果巧克力戚风蛋糕










Recipe adapted from Nasi Lemak Lover


Ingredients :
4 egg yolks
15g caster sugar
35g sunflower oil
55g milk
80g self-raising flour
40g roasted hazelnut (roast at a pre-heated oven 180C for 3mins, remove skin)
10g corn flour

4 egg white
60g caster sugar

2 tsp cocoa powder


Method
  1. Put the self raising flour, corn flour and roasted hazelnuts in a food processor, and whizz until the nuts are finely ground.
  2. Add in sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light.
  3. Add in the oil, mix well. Then add in milk, stir well to combine. Add in flour mixture, stir to well combine.
  4. Beat egg whites till foamy, gradually add in sugar in there batches and continue beat until soft peak formed.
  5. Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter.
  6. Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
  7. Pour 1/3 cake batter into chiffon pan, sift a thin layer of cocoa powder on it. Repeat the rest of layers.
  8. Bake at pre-heated oven at 170c for 45mins at middle rack or until cooked.
  9. Once done, turn your chiffon tin upside down and cool completely before remove from the tin.


Hokkien Prawn Noodle Soup






This is dear sis's signature dish that is our family's favorite, we never get tire of eating it. The soup taste really yummy especially consume the next day.


Recipe adapted from Feast To The World 


Ingredients :(Serves 4)

For the broth:
250g pork spareribs
250g fatty pork chop
16 large raw tiger prawns
2 tbsp lard or sunflower oil
2 tbsp crushed rock sugar (from any good Chinese supermarket, alternatively use granulated sugar)
2 garlic cloves, thinly sliced
1 tsp whole black peppercorns
3 litres water
30g dried anchovies/ikan bilis (optional but will yield a tastier broth)
2 tsp light soy sauce
2 tsp dark soy sauce
sea salt, to taste
freshly ground black pepper

For the garnish:
Fried shallots
1 spring onions, green parts only, cut into rings

To serve:
400g fresh egg noodles
200g kangkong (water spinach)
100g bean sprouts
2 large red chilled, cut into rings
2 tbsp light soy sauce


Method
Cut the pork spareribs apart into manageable size pieces. Bring a pan of water to the boil, add the ribs and blanch for 2-3 minutes before draining and rinsing with plenty of cold water to get rib of any visible blood. These will give you a clearer stock. Set aside.

Prepare the prawns. Remove and reserve the heads and shells. Cut a slit along the back and remove the thin black thread intestines, Wash thoroughly and pat dry. Set aside in the fridge.
(Note: If like me, you have plenty of frozen prawn heads and shells laying about in the freezer, you can use them instead and leave these prawns whole and skip this step. )

Heat the lard or oil in a wok over medium-high heat. Once smoking, add the prawn heads and shells to the wok and fry for 1 minute before adding the rock sugar, garlic and peppercorns and continue to fry for another 3-4 minutes, until the prawn heads and shells have turned a deep red colour and coated with glossy lightly caramelised sugar.

Pour in the water, add the blanched ribs, trimmed pork chop and anchovies and bring to the boil.  Lower the heat and simmer uncovered for 2 hours. Skim off any floating foam occasionally.

Remove the pork chop from the simmering stock after 30 minutes, which should now be cooked and tender and set aside to cool. Once cooled, thinly sliced the pork and set aside.

After this time, remove the ribs from stock and discard as they will have no more flavour. Strain the stock through a fine sieve lined with a muslin cloth into a clean pan, pressing on the heads and shells to extract as muck stock as possible. Season with light and dark soy sauce, salt and pepper to taste. Bring the stock to the boil, add the shelled prawns and blanch for 2-3 minutes, until they turned pink and just cooked through. Lift out with a slotted spoon and set aside. Keep the stock on a simmer.

Bring a pan of water to the boil. Blanch the noodles until just heated through, then drain using a slotted spoon and divide into separate serving bowl.

Using the same pan of boiling water quickly blanch the kangkong and bean sprouts for a few seconds, until just cooked through. Divide the vegetable, cooked prawns and sliced pork and arrange neatly onto the noodle among the serving bowls. Pour enough hot stock over these to cover the noodles and top with the garnishes.

Place some light soy sauce in a small sauce dish with some sliced red chillies on the side.

Wednesday, July 1, 2020

Gula Melaka Chiffon with Gula Melaka Bits











Recipe modified from here


Ingredients : (20cm round shape cake pan)
5 egg yolk
120g cake flour
100 gula melaka palm sugar, chopped
100g coconut milk
50g coconut oil
1/4 tsp salt

5 egg white
1/2 tsp lemon juice or vinegar
35g caster sugar

50g gula melaka, chopped in small pieces


Method


  1. Prepare a chiffon cake pan, don’t need to grease or line paper. 
  2. Separate egg white and egg yolk into two mixing bowls.
  3. Melt the chopped gula Melaka with coconut milk in a saucepan with low heat.
  4.  Remove from heat and add in the sifted flour immediately, quickly stir to mix well and form a soft dough.
  5.  Add in coconut oil and salt to mix well, then add in egg yolks one by one and mix well.
  6.  Beat egg whites and lemon juice till frothy. Gradually add in sugar and beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
  7.  Loosen the egg yolk batter and take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
  8.  Fold in 1/2 of meringue and use a spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
  9.  Pour 1/3 of the batter into cake pan, drizzle half of the guala melaka bits evenly around the cake batter. Pour balance half of the batter to cover, drizzle the balance guala melaka bits evenly on the batter and pour the balance batter to cover it.
  10. Bake at pre-heated oven at 100C at center rack for 25 mins. Then adjust to 160C for 15-20 mins. (I off the top heat element and on it back during the last 15-20 mins)
  11.  Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
  12.  Turn the cake pan upside down and cool completely before remove from the cake pan.

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