Pineapple and Rosselle Tarts

The long long pending item is finally ready and taste super yummy.
Using the dough recipe from my previous post, chocolate tarts, I finally made the pineapple and rosselle tart.

 The pineapple balls

 The rosselle tarts, color does not looks so nice but taste good

The pineapple jam is cooked by my mom, kinda sweet for me. And the rosselle jam, i cooked them quite some time back when I bought some to boil water for the little girl, Instead of wasting the flower, I added some candied melon and sugar and cook it for like 40mins... still kinda wet, but good coz it gets just right under the heat.

Moist Chocolate Cake without Egg and Butter

Ingredients:

Dry Ingredients:

• All purpose flour - 1 and 1/2 cups (200 gms)
• Cocoa powder - 3 tbsp
• Baking soda - 1 tsp
• Baking powder - 1/8 tsp (optional)
• Salt - 1/4 tsp
• Granulated Sugar - 3/4 cup (165 gms) [Increase it to 1 cup if you dont use choco chips]
• Chocolate Chips - 2 tbsp

Wet Ingredients

• Water - 1 cup (250 ml)
• Vanilla essence - 1/2 tbsp
• Lemon juice / White Vinegar - 1 tbsp (I used lemon juice)
• Oil - 1/4 cup (60 ml)

Steps:

1. Take water in a mixing bowl, add vanilla essence, sugar, lemon juice and oil. Mix well till sugar completely dissolves . Keep aside.Now take flour, baking soda, baking powder and coco powder and sift together twice atleast to make sure the flour, soda and baking powder and coco powder is evenly spread out.Then slowly add the the sifted flour mixture to the wet ingredients mixture may be in 2 parts.
2. Gently mix in one direction, break the lumps forming...gently mix it.The batter is runny like you see in the pic.Fold in choco chips and give a quick stir. Preheat oven to 180 deg C for 10mins.Grease the pan with butter, sprinkle maida tap it so that it spreads on all sides.
3. Pour the batter into the cake pan. Bake it at 180 deg C for 35-40mins check with a fork if a fork inserted comes out clean

Easy Modified Tangzhong Bread

Enough of my own recipe, so this time, I google and thought of trying out this coz it looks so simple and easy. But due to lack of ingredients, there are some modification to the recipe (as usual). The original recipe is from http://munchministry.com/articles/the-joy-of-bread-baking-with-tang-zhong-method-汤种法/. 

Ingredients (my version):

• 120g tangzhong
• 125ml milk + one large egg
• 300g high protein flour
• 40g low protein flour + 10g corn flour + 5g double action baking powder
• 10g creamer
• 40g sugar
• 6g fast acting yeast powder
• 1/4tsp salt
• 25g olive oil

Steps: similar to the one posted on the original post :D

Conclusion: bread is yummy, soft and fluffy.

Quick Bread Recipe

Since I have some ingredients left in the fridge and not sure what to do with it, I decided to make some simple quick Bread for the girl as snack tomorrow's trip. 

Ingredients for the dough:

• 3g instant yeast powder
• 60ml warm water
• 2 teaspoon sugar
• 10g flour with 60ml water, mixed together and cook in low heat, constant stirring, once thicken, leave it to cool to room temperature - tangzong
• 80g flour
• 30g high protein powder
• 20g sugar
• 2g salt

Steps:

1. Mixed the first three ingredients and set aside.
2. Mixed the other dry ingredients together (sieved the flour).
3. Once the yeast bubble up, mixed it to the dry ingredients along with the tangzhong.
4. Knead the mixture till even. Set aside to double for bout 35mins. Cover it with wet cloth.
5. Knead the dough again and give it some punch. And leave it to set again for another 40mins.
6. Preheat oven at 150 degree celcius.
7. Cut the dough to the size required, shaped and fill with filling (i used the salmon mayo and some cheese..
8. Bake for 15mins at 200 degree celcius. When times up, leave it in the oven for bout another 10mins before removing from oven to cool.

** Outcome, super soft and fluffy and the girl ate two pieces at one go right after her  big dinner.

Yam Abacus

Thanks to the big adverts from Ying Ker Lou, I had been wanting to attempt making Yam Abacus. Finally today, I got all the ingredients from the wet market and manage to make that for dinner.

For the abacus:

Ingredients:

• 211g yam (steamed till soft and mashed with the fork)
• 75g tapioca flour
• 60g warm water
• 1 teaspoon cooking oil
• a pinch of salt
• a teaspoon of sugar
• a pot of boiling water
• shallot oil

Steps:

1. Mixed all the ingredients till even and till it forms a soft looking dough, slightly dry.
2. Take a small pinch, roughly a teaspoon amount of the dough, roll it round n give it a pinch, set aside.
3. Boiled in a pot of boiling water, drain off when floating.
4. Spoon roughly a table spoon of fried shallot with some oil on the abacus so that they dont stick together.

For the frying stuff ingredients:

• a tablespoon of minced garlic
• 4 tablespoon of dried shrimps, soaked and chopped
• a handful of julienned carrot
• a handful of julienned black fungus
• 3 tablespoon of minced meat (marinated with salt, pepper, rice wine, corn flour and oyster sauce)
• a dash of fish sauce
• 1 handful of chopped parsley
• 1 teaspoon of oil
• 1 tablespoon of water
• a dash of pepper
• a pinch of sugar

Steps:

1. Stir fry the dried shrimps along with the minced garlic till golden brown.
2. Add in the carrot and fungus.
3. Add in the minced meat and stir fry, add in the water too.
4. Season with fish sauce, pepper and sugar
5. Add in the abacus. slightly fry and dish out. 
6. Served with the chopped parsley.

Pao Dough Recipe

Ingredients:
200g low protein flour
150g flour
35g corn flour
2 tablespoon sugar
2 tablespoon yeast
50g warm water (I used 20% room temp water and 80% of 85 degree water)
150g water
1 cup flour

Steps:
1. Mix the sugar, yeast and warm water together, leave it to rise bout 5mins.
2. Sieve and mix the flour evenly (except the 1 cup).
3. Pour in the yeast mixture in the middle of the flour mixture, mix well before adding in the water and knead till it form a dough.
4. Knead till the dough becomes even and smooth. If too soft, add a bit more flour and if too dry, add in a bit more water.
5. Leave it to rise for bout 30mins. Knead again. Then leave it to rise another 20mins.
6. Lightly knead it and then cut to small pieces and shaped as per required or fill with filling prepared.

Green tea and durian filled buyer free cupcakes

These are greentea flavored

These are with durian filling

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Ingredients:

Pumpkin Muffin

Last weekend when I was at my mom's place, I saw her bought a big pumpkin and asked her for a slice of it. After some googling, I found this nice steamed pumpkin muffin recipe and thought of giving it a try. Due to preference of taste, there are some modification to the recipe.

Make: roughly 8 normal cupcakes mould size

Ingredients:
125g pumpkin (I'm not sure how much I used coz I didnt weight mine)
1 egg (large) – i think mine not big enough
85g castor sugar, I reduced mine to 65g
½ tsp salt
100g thick coconut milk (canned or fresh) – I used normal cream instead and add bout 10g of milk
30g salad oil (I used extra virgin olive oil)
200g cake flour (which is roughly 185g flour with 15g of corn flour)
1.5 tsp double acting baking powder 

Methods:

1. Mix cake flour and baking powder together. Sieve and set aside.
2. De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.
3. Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack (it’s optional).  For half the portion, I actually try steaming them in the oven to test the different and I think it is better tasting.
4. In a mixing bowl, beat egg until foamy with a hand whisk.
5. Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.
6. Add in cream, milk, oil and pumpkin in sequence. Mix until well combined for each addition.
7. Make a well in the middle of the flour mixture from step (2). Pour the wet mixture from step (6) into it in 2-3 batches. Use a spatula to fold in the wet mixture until blended and no traces of flour.
8. Spoon the batter into the lined pudding moulds until 80% full.
9. Steam on high heat for about 15 minutes.
10. Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.
11. Best to serve warm.

Hokkaido Chiffon

I had gotten the recipe from: http://yummykoh.blogspot.com/2012/05/hokkaido-chiffon-cupcakes.html with a little modification. Since no one likes the cream, we do without it... :D

Ingredients:

4 Yolks
70g Sugar (reduced to 65g)
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil (I used Olive oil)
135g Cake Flour
4g Baking powder
6 Whites
50g sugar (reduced to 40g)

Steps:

1. Preheat oven at 100 degree celcius.
2. Arrange paper liners on baking tray
3. Hand whisk yolks with sugar until pale in colour.
4. Add drops of vanilla essence
5. Add in Milk, follow by oil, manually whisk till combined.
6. Sieve in Cake flour and baking powder (this I had presieved and stir well). Stir till well-mixed.
7. Whisk whites till foamy, add sugar. Whisk till medium peak.
8. Take 1/3 whites fold in with yolk mixture.
9. follow by folding in the rest of white
10. scope batter into pre-arranged paper cups about 80% filled.

Baking time: 20-25 minutes, bake at 180 degree celcius for the first 15mins and reduced to 150 degrees for another 5mins and then reduce to 100 degree celcius for another 5mins. Leave the cakes in the oven for about 2-3mins before removing to cool it down (this is my modification that I notice the cakes do not shrink).

Note from the original blog: This cake will shrink after cooled. However, do not overfilled up the liners as batter will over flow. Since I uses paper cups instead of any cupcake liners or the hokkaido chiffon liners, that is the reason I adjusted the temperature that way to ensure the whole cake cooks properly and it renders good result, no shrinking.. :D

Savoury scones with Rosemary flavor

Ingredients:

2½ to 3 cups organic all-purpose flour

1 Tablespoon + 2 teaspoons baking powder (i only uses 1 tablespoon coz no more stock)

1 teaspoon salt (need to buy some fine salt, mine are coarse and still bite it... hehehe.. though i like it tat way)

4 ounces feta cheese, crumbled 

4 ounces cream cheese, softened in the microwave 15-30 seconds (you want it very soft)

4 scallions (green onions), green & white parts, chopped - I mixed it with some rosemary too... fresh from my potted garden

1 cup whole milk or half and half

1 large egg

Steps

1. Heat the oven to 400°.

2. Combine 2½ cups of the flour, the baking powder, and salt in a large bowl.

3. Add the cheeses & toss gently with a fork until combined.

4. Add the scallions & toss gently with a fork until combined.

5. Beat the milk (or half and half) with the egg and gently it fold into the dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

6. On a floured surface, gently pat the dough into a circle approximately 1-inch thick (or into two smaller circles for 12 scones). The key to tender scones is to handle the dough as little as possible and with a light touch.

For this part, i did not follow the recipe, coz I try to minimize handling. So what I did, i transfer the dough to a plastic and flatten it there (dont even touch when i transfer, just use stainless steel spoon) and cut from there too.

With a sharp knife cut the dough into 8 or 12 wedges and place them on a lined parchment paper.

7. Brush the tops and sides of the scones with the milk if desired, and bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.

My yoghurt carrot cashew nut cup cakes

Ingredients:
200g egg white
1/8 teaspoon cream of tartar powder
56g butter, room temperature
25g sugar
25g yoghurt
100g flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
8 teaspoon shredded carrot
8 teaspoon of chopped cashew nut

Steps:
1. Beat the egg white till fluffy and stiff. Add cream of tartar powder and continue beating till stiff peak.
2. Cream butter with sugar till soft and fluffy. Add in yogurt and beat for another 2 mins.
3. Slowly add in bit by bit of the flour (sifted) and mix till even.
4. Fold in the egg whites till even.
5. Preheat oven at 200 degree celsius.
6. Scoop in 45g to each of the paper cups.
7. Add in 1 teaspoon of carrot and chopped cashew nut to the mixture. Shake to let the carrots sink in.
8. Bake the cake at 180 degrees for 13 mins.

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Chocolate Tarts

Ingredients
200 g butter
50 g confectioners' sugar (original request, I reduced to 40g)
40 g powdered milk (I dont have this, so used creamer powder instead)
280 g flour, low gluten or all purpose (mixture of 110g low protein with 170g of all purpose)
20 g cornflour
2 egg yolks
Lots of chocolate balls
Another 2 egg yolks with 1tbsp of milk to glaze


Steps:
1. Sieve the flour and cornflour first, leave aside.
2. Cream the butter and sugar till white and fluffy.

3. Slowly add on the egg yolk, one at a time (that's two only, not four).

4. While mixing, slowly fold in a little by little of the flour mixture.

5. Once down, use the hand to pinch out (I use the weighing scale for this, 10g for small chocolate balls and 15g for bigger ones) the dough and flatten it, wrapped the chocolate balls in it.

6. Pre heat oven at 150 degree celcius for bout 10mins.

7. Greased the baking tray with butter and flour.

8. Placed the shaped balls on the tray, with approximately 1" distance for each.

9. Glazed the dough before baking. 

10. Bake for 15mins at 150 degree. I open up every 5mins to glazed again.. :P

Carrot Cupcakes

Using the same recipe for Sweet potato recipe: http://myfoodies.blogspot.com/2012/07/sweet-potato-cupcakes.html, I switched the sweet potato with 2 cups of shredded carrot.

Sweet Potato Cupcakes

Ingredients:

• 110g sugar
• 120g flour
• 50g sweet potato (steamed and blend with 10g butter)
• 110g butter
• 3 eggs
• 1/2 tsp baking powder and 1/2 tsp bicarbonate soda
• 1 tsp vanilla essence
• 2tbsp milk

Methods:

1. Cream butter and sugar. Make sure butter is soft so you spend less time creaming it. Once this mixture becomes fluffy and pale yellow, add in eggs, one at a time. 
2. Add in the sweet potato mixture and continue beating.
3. Mix well. Then add vanilla essence. 
4. Add in half the flour (sieve with baking powder and bicarbonate soday first). Then add some milk. Put in remaining flour and milk and mix on medium speed till all combined.
5. Fill cup cake casings about 3/4 with batter each. The batter will be enough for 12 casings.
   Bake in a 160 degree Centigrade oven for 15 to 20 minutes or until a skewer poked into the cake comes out clean. (Pre-heat oven for 20 minutes before you start mixing your cake batter).
   
   These cakes are rather dry, though yummy still.
    

Okara Fish Chicken Potstickers

Ingredients:
Fillings

• 500g chicken fillet
• 4 tablespoon of okara
• 4 tablespoon of fish paste
• 1 tablespoon of chopped cilantro
• 4 tablespoon of shredded carrot
• 3 cloves of shredded garlic
• 2cm of shredded ginger
• 1 teaspoon of 5 spice powder
• 1/8 teaspoon of pepper
• 2 teaspoon of salt

Dough

• a pinch of salt
• 3.5cups of flour
• 1 cup of water

Steps:

1. Blend everything of the fillings ingredients in the blender, then leave in fridge to chill.
2. Use the mixer to mix all the dough ingredients. Then use the hand to knead. Cut to small pieces and form round balls. If the dough is sticky, use more flour to cover the tabletop and your palm.
3. Flatten the dough, use the rolling pin to roll it to flat round pieces of dough.
4. Filled in the filling (approximately 1.5 teaspoon, depending on size of the dough).
5. Pleat the dough.
6. After all done, heat up the non stick pan with a little oil
7. Place the potstickers on the pan, fry one side for bout 1min, then turn. Add bout 1table spoon water. Cover the pan and let all the water dry. Dish out and continue with the rest.
8. Serve with dipping sauce.

Blueberry Yogurt Ice cream

Ingredients:

• 3/4 cup of blueberry
• 3/4 cup of sugar (too much, need to reduce)
• half lemon juice
• 1/8 teaspoon of cinnamon
• 1 cup plain yoghurt without sugar
• 1/2 cup of full cream milk
• 3/5 cup of cream

Method

1. Blend blueberry, sugar, lemon juice and cinnamon powder. 
2. Add in the rest of the ingredients and blend.
3. Put in the freezer and freeze for bout 4-5hrs.
4. Remove and blend again.
5. Freeze again.

Lemon Melting Cookies

Recipe from : http://www.taste.com.au/recipes/24586/lemon+melting+moments with a little adjustment to meet ingredients available.

Ingredients

• 200g (1 1/3 cups) plain flour
• 100g (2/3 cup) cornflour
• 225g unsalted butter, chopped, softened (I used bout 180g butter and the rest, olive oil coz out of butter)
• 80g (1/2 cup) icing sugar, sifted, plus extra, to dust (use normal sugar, no dusting :)
• 3 lemons, zested (used two, juice and zest)
• 1 tsp vanilla extract (omitted coz no stock)

Method

1. 1 Preheat oven to 170C. Sift flours with 1/4 tsp salt into a bowl. Using an electric mixer, beat butter and sugar until pale and fluffy. Add zest and vanilla, then gradually beat in combined flours until mixture just comes together.
2. Roll 2 teaspoonsful of dough into balls, placing them on 2 oven trays lined with baking paper. Using a floured flat bottom of a glass, flatten balls to 3.5cm rounds, then, using the back of a floured fork, mark biscuits with tines. Bake for 12 minutes, swapping trays halfway, or until biscuits are light golden. Transfer to a wire rack to cool.

My Own Version of Cucur

Yesterday, I started with the first version, prawn only snd the batter is not so right. Today fid a little modification. This is estimated measurement:

1. 1cup flour

2. 1 small egg

3. 1/4 teaspoon soda bicarbonate

4. 1/4 water

5. Pinch of salt n pepper

6. A handful of chopped chicken n prawn

7. 1 teaspoon of chopped parsley

8. Oil to fry

Mixed everything other than the oil till the batter is gluey like the pic. Use the spoon to drop the batter on the heated oil. Flip after bout a min, medium fire. Fry another min and dish out.

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