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.