peach kuih 桃粿

Tried for the first time making this kuih today, results quite acceptable, but appearance not quite good, as I trust I have over-steamed them, and the wok temperature is too high. Shall take note on this part.

The "Skin"-Ingredients:

1) Rice flour-125g

2) Tapioca flour-75g

3) Oil-22g

4) Water-375g- Boiling temperature and then add to the flour mixture (a mixture of item 1 and item 2).

    Then add in oil, and knead it a bit and let it cool down completely before kneading another round.

5) For the blue color, I use Butteflypea flower.

Content:

1) Yam

2) Dried prawns

3) Pickle

4) Chinese celery

5) Shallots

6) Salt

7) Fish sauce

8) Dried Mushroom

9) Pepper

Here, the quantity depends on your personal preference and as I like Yam a lot more, I put in more together with Chinese celery and mushroom. 

Make sure that when you steam, the flame has to be in the medium range and do not steam more than 10 mins, otherwise, the appearance will look a bit soggy..

Sesame chiffon cake

Bake this also for the first time, Recipe  as follows:

Ingredients:

• 6 egg whites 
• 60 gm caster sugar 
• 1 tsp cream of tartar 
• 80 gm cake flour 
• 1/8 tsp salt 
• 1 tsp baking powder 
• 25 gm black sesame powder 
• 5 egg yolks 
• 30 gm caster sugar 
• 50 gm extra light olive oil 
• 80 ml milk 

I found that sesame is a bit "heaty" after consuming.......

Happy trying.
Read more: http://en.christinesrecipes.com/2013/02/black-sesame-chiffon-cake.html#ixzz3I6Blq865

Apple Banana Muffins

Seems like this is very easy to bake, very tasty and successful rate is very high and all my friends and relatives like it. So I just want to keep this as a record here for the recipe:

Ingredients: 

• 1  apple, about 125 gm 
• 1/4 tsp cinnamon powder 
• 2 large ripe bananas, about 320 gm 
• 60 gm melted butter (I use margarine)
• 100 gm sugar 
• 1 egg, beaten 
• 125 ml milk 
• 240 gm cake flour 
• 1/4 tsp baking soda 
• 1 tsp baking powder 
• 1/8 tsp salt

Read more: http://en.christinesrecipes.com/2012/01/banana-apple-muffins.html#ixzz3HoOHVUMu


Happy trying.

Choong

pandan chiffon cake

I am getting better and very much into chiffon cake, and today, I bake this Pandan chiffon cake but with coconut milk (normally people do not use, and I follow Christine's recipe). Anyhow, I think it taste better, the outer layer (like love letters, when u use coconut milk, you know the smell after baking).

You can see from picture one that the skin looks very even and golden in colour, but the problem is with me using too little panda juice, hence not green enough (and I do not like to use Pandan extract nor do I like to use colouring, hence my Pandan cake has further room of improvement needed. But overall, it taste quite good. 

Recipe:

• 5 egg yolks
• 20 gm caster sugar 
• 100 gm cake flour
• 1 tsp baking powder 
• 100 ml coconut milk
• 2 Tbsp pandan juice (see below for making pandan juice) 
• a few drops pandan essence/pandan paste, optional
• 3 Tbsp olive oil 

Ingredients of egg whites: 

• 5 egg whites
• 60 gm caster sugar 
• 1/2 tsp cream of tartar

• mix yolk, sugar, coconut milk together, then panda extract then the mixture of flour (flour, soda), and finally, olive oil.
• Once the egg whites ready, mix into the yolk mixture,
• Bake at 170 deg C then to 150C
• ready when needle inserted come out clean and dry.

Apple Banana Muffins

Recipe: (from Christine'srecipe)

• 1  apple, about 125 gm (I use green apple)
• 1/4 tsp cinnamon powder 
• 2 large ripe bananas, about 320 gm 
• 60 gm melted butter 
• 100 gm sugar 
• 1 egg, beaten 
• 125 ml milk 
• 240 gm cake flour 
• 1/4 tsp baking soda 
• 1 tsp baking powder 
• 1/8 tsp salt 

Method:

• mixed cut apple with cinnamon, put aside
• meshed banana mixed with melted butter, beaten egg, sugar and also milk.
• mix flour with baking soda and baking powder with salt.
• Then mix everything together, stir lightly
• Pour in the tray or mould and then bake at 170 for 15-20mins.

Very easy and very fast to make.
I have taken 3 so far, taste very nice, soft and you can reduce a bit of sugar portion if you think it is too sweet, but I think the sweetness is okay if you are taking with plain tea.

Choong

Portuguese tarts...

Actually, this morning I woke up and was thinking what next recipe to try, and this tart coming to my mind, but as I have very conventional oven, it is not easy to bake the traditional cantonese egg tart, hence I chose this Portugese egg tart, due to the oven condition and temp.

Recipe is based on Easy Recipe cookbook which I bought.

Recipe:

Ingredients of crust:  

• 200 gm  plain flour
• 25 gm cake flour
• 125 gm  butter 
• 55 gm  icing sugar (I think 50gm should be enough)
• 1 egg, whisked 
• a dash  vanilla extract

Ingredients of custard:: 

• 2 eggs
• 70 gm  caster sugar (I shall try to reduce to 60gm, still too sweet for me)
• 150 gm hot water
• 75 gm evaporated milk 
• 1/2 tsp vanilla extract

Happy trying, I think this is good for afternoon tea.

pumpkin pie/bread

well, since I am crazy about Pumpkin, hence been looking for and trying different recipes, and this is one of them. Actually, I wanted to try this recipe in full, but since I do not have all the ingredients and wanting to try something different, I add in my tangzhong, and hence, I have different outcome, which looks more like a pie rather than a bread to me.1 1/2 - teaspoons nutmeg

Origina recipe

1 - teaspoon cinnamon 

1 1/2 - cups Truvia Baking Blend (brown sugar, I use normal white sugar, only 1 cup instead)

1/2 - cup canola oil

1/2 - cup unsweetened applesauce (I do not have this)

2/3 - cups water

1 - cup canned pumpkin 

3 - cups self rising flour, sifted (do not substitute)

50gm tangzhong

Teh Tarik Macha leaf..chiffon cake

One of the best chiffon cake that I have made so far, modifying the recipe shared by Christine's recipe.

The recipe:

Ingredients of Earl Grey tea milk (Ingredient for teh tarik, macha leaf

• 120 ml fresh milk (I use Japanese green tea, freshly brewed, then add in a pack of The tarik, 3 in one type)
• 6 gm (about 6 teaspoons) Earl Grey loose leaves (did not use this)

Ingredients:

• 5 egg yolks (Eggs-Type B)
• 20 gm castor sugar (only use 17gm)
• 110 ml Earl Grey tea milk -as mentioned above, I added in a bit of the green tea leaf
• 100 gm cake flour 
• 1 tsp baking powder 
• 80 ml canola oil 

Ingredients of meringue:

• 5 egg whites 
• ½ tsp cream of tartar 
• 60 gm castor sugar

Temperature: Varies between 150-170 C.

Shared with cake with friends and feedback was positive. This colour looks so nice and beautiful.

I love this recipe.

My Pumpkin Cake with Lemon Cheese Cream Frosting

I think I am slowly, falling in love with Pumpkin, as it is a healthy type of vege, and the colour looks very good, esp for baking cakes and bread.
I tried this today, and also first time for the frosting.

Recipe:
4 large eggs
1 cup corn oil
1tsp vanilla
13/4 cups white sugar
2 cups pumpkin puree
2 cups Rose flour or all purpose flour
1 cup wheat bran (I do not have this, replaced with oats)
2 tsp baking powder
1tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon powder
1/4 tsp ginger
1 cup walnut

glazing
200 gm cream cheese
3 Tsp lemon juice
grated lemon skin
mix and beat well, and spread on the cooled cake.

Choong
BM

greenapple-cinnamon bread

Yesterday, I was very much looking forward to eat something sour, with raisin (my favourite) and at home, there are a few green apples left, hence my green-apples cinnamon bread. I love this, and it was my breakfast and afternoon for yesterday and today, and later part of the day, I need to start baking again, hopefully something with green apple again.

The recipe:

Ingredients of buns: (this I copy from Christinesrecipe)

• 350gm/2 1/2 cups bread flour
• 55gm/3 tbsp+2 tsp caster sugar
• 5gm/1 tsp salt
• 56gm egg (equals to 1 large egg)
• 7gm/1 tbsp+1 tsp milk powder (to increase fragrance, optional)
• 125 ml/1/2 cup milk
• 120gm tangzhong (refer to this recipe for making tanzhong, use half of the amount for this recipe)
• 5 to 6gm/2 tsp instant yeast
• 30gm/3 tbsp butter (cut into small pieces, softened at room temperature)
• a handful of flaked almond, for topping
• extra whisked egg for brushing

Ingredients of apple filling:

• 2 apples, peeled and core removed, cut into smaller pieces
• 30gm sugar (I use raw sugarcane sugar, and you adjust this to your own personal taste. I reduce the amount from 60gm to 30gms)
• 1/2 tsp cinnamon powder (I use 1.5 tsp, as I like cinnamon a lot
• I add in 100gm of black raisin too, I love them
• Nutmeg powder, I add in 1/2tsp

Choong

BM

my carrot cake

very happy with the result of this baking and with this recipe shared by a friend.

240g self raising flour

240 g grated carrot

250 g brown sugar

3 eggs

180ml corn oil

100g walnut

100g black raisin

1/2 tsp salt

1/2 tsp vanilla essence

1/2 tsp soda

1/2 tsp baking powder

1/2 tsp cinnamon powder

1/2 tsp nutmeg powder

cheese frosting recipe

cream cheese-250g

icing sugar-80g

2tsp lemon zest

2tsp lemon juice

Choong

Pumpkin Bread

It will become of one my favourite breads for sure, Pumpkin. Healthy and delicious.

Again, I follow Christine's recipes.

120 gm tangzhong (please refer to this recipe to make tangzhong and measure out the desired quantity)

100 gm pumpkin puree (i make the fresh one on my own)

50 gm whisked egg

110 ml milk

40 gm honey

12 gm milk power

½ tsp salt

350 gm bread flour

2 tsp instant dried yeast

25 gm butter, melted

pepitas (pumpkin seeds), optional, for garnish- I use Almond instead as I do not have pumpkin seeds at home..

Happy trying.

Choong

steamed rice huat kueh

I have been wanting so much of this recipe because I like the taste of huat kueh with rice, though the the fermentation process takes longer time (versus those using soda or baking powder). But end of the day, taste is very important. First time trying this, and hope I will try this another round, with much improved performance.

I got this recipe from "Resipi Kek Kukus" but modify a bit of the process and the recipe itself.

2 cawan nasi sejuk (2 cups of cooked rice)
2 cawan tepung gandum (2 cups of flour)
2 cawan tepung beras (1 cup of rice flour)
1 cawan brown sugar (1 cup of brown sugar)
3/4 cawan gula pasir (3/4 cup of sugar)
2 1/2 caw an air (2 1/2 cup of water)
2 sudu kecil yis kering - mauripan 2 teaspoon of yeast)

pewarna makanan
Kelapa parut putih dikukus - gaul dengan sedikit garam

Cara-cara :
1. Blend nasi dan air sehingga hancur. Setelah hancur, campur brown sugar dan gula ke dalamnya dan blend sehingga sebati. (add all ingredients together, rice must be blended with water)
2. Dalam bekas lain, satukan tepung gandum, tepung beras dan yis. Kacau rata.
4. Masukkan bahan cecair tadi ke dalam bekas tepung. Kacau sehingga sebati.
5. Perap selama 3 jam (fermentation process, 3 hours)
6. Didihkan air dalam pengukus dan balut penutupnya dengan kain bersih.
7. Sapukan sedikit minyak pada acuan kecil.
8. Ambil sedikit adunan ke dalam mangkuk kecil. Masukkan beberapa titik pewarna yang digemari dan kacau rata-rata.
9. Masukkan adunan dalam acuan kecil dan kukus selama 15 minit dengan api besar (steam for 15 mins)
10. Hidang bersama kelapa yang telah di gaul dengan sedikit garam (can be served with grated coconut)

pumpkin fried cake...

Tried making this yesterday, quite easy but I think my frying process was not properly done. 3 main ingredients:

Steam and mashed pumpkins, about 160gm, 60gm brown sugar and 80gm glutinous rice.

Add all portion by portion was still hot, because the texture will depends on this temperature upon mixing of the glutinous flour (polymerisation issue). Then knead a bit and add in a bit more of G. flour if it is still sticky and make it into the shape you want.

Let it cool and air dry a bit, then fry using your pan.

Best if to serve with tea, afternoon tea time.

Choong

My Greenapple Cinnamon Raisin Almond cake...

Oh gosh, today, I did a lot of baking,,, first with my moon cake but it was not so successful, hence I did not write my summary here. For this cake, well, I kind of like it, though again, I learn from website but as usual, my Aquarius curiosity, I modify the recipe.

Here is the general recipe that i follow:

3 - cups all purpose flour 

 2- cups sugar (I only use 1.5 cup )

3 - eggs (average size)

3 - cups apples, peeled and chopped (I used about 4 small sized green apples)

 1 - cup olive oil (atau minyak masak pun boleh) 

2/3 - cup milk 

1 - teaspoon baking soda

 2 - teaspoon vanilla 

2 - teaspoon cinnamon (put more is better, I put 3 tsp)

1/4 - teaspoon nutmeg (i used my own nutmeg juices which I made on my own)

1/2 - teaspoon salt

1 - use almond and raisin as I do not have pecan

You mix everything well, then put inside the oven, and my baking time was close to 80 minutes, I am not sure, may be my oven is a bit old. And temperature has to be hot enough, and I put 200 degree C for close to 30 minutes, otherwise, it was hard for the middle portion of the dough to be fully baked and dry.

Anyway, taste is good as feedback by my cousin and friend eating them and personally, I feel satisfied since this is the first time I bake this.

Choong 

BM

Bread again-- With oats and dried fruits

Today must be very productive day I guess, as far as my baking is concerned. I tried 3 recipes today,  pic 1 is one recipe, pic 2 and 3 is another recipe and I also tried out the recipe for scones, but I think it was not very satisfactorily as yet, hence I did not include the picture here (though I can eat it and taste good too, but the texture is not something I want as yet. Will continue to try out more in near future as I like scones too). Pic 2 and 3, the recipe is actually the same as the Hokkaido bread which I shared already in my earlier posting. For pic I, again I tried the recipe from Christine's recipes, but I modified a bit of that recipe to suit what I want.

Here is the recipe from Christine's webpage and my modification is in red:

Ingredients:

• 350 gm bread flour, sifted
• 55 gm sugar use only 50gm
• 5 gm salt  use 4gm only
• 56 gm whisked egg
• 7 gm milk powder, optional
• 125 ml milk
• 120 gm tangzhong (refer to this recipe for making tangzhong)
• 5 to 6 gm instant dried yeast
• 30 gm butter, at room temperature
• 90 gm dried raisins, or to taste (add in oats and dried fruits)
• 2 to 3 Tbsp rum (didn't add this)
• 90 gm walnuts (didn't add this)

Recipe copied from this website:

Read more: http://en.christinesrecipes.com/2010/12/braided-raisin-walnut-bread-tangzhong.html#ixzz3C48j8hGN

Choong

BM

Coconut Bread

Today, was thinking of the ya chai boa, coconut bread that we used to eat in our younger days. Usually we bought this from our Indian Roti Vendor and it taste so delicious, but nowadays, I am not sure if we still have them. I guess it is hard to find. I cannot make exactly the same. what I did was, i copy the Hokkaido bread recipe, as I have tried this bread before and I think the texture is good for my coconut bread, hence I used it here. The recipe is as appended below, and I got it from Christine's Recipes. Very good and easy to manage, but I would like to reduce the salt content, as I think it is a bit salty for me.

• 540 gm bread flour (don't add all, esp if you do not have a bread maker and have to make the dough manually)
• 86 gm caster sugar
• 8 gm salt ( I think 6 gm is enough for me)
• 9 gm full cream milk powder（original recipe calls for a kind of natural milk essence,
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (50gm bread powder, 250ml water, heat)
• 49 gm unsalted butter, melted

Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.

Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.

Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.

Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely. For this part, I think from my own experience, you have to make sure that the egg is well whisked before you brush it on the surface of the fully risen dough, If too thick, it will turn to dark brown too fast, and the colour does not look fresh or attractive.

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.htm

For my coconut:

• 200gm of freshly grated coconut
• 1 pc of Gula Melaka (about 200gm, but it depends on your personal choice)
• Mix and stir over small flame with panda leaves
• Let it cool and use when the dough it ready

And I am happy, it turned out to be quite good. My cousin sis, Mary said it was good. I also sent a few to Sunny but haven't got his comment. And I have tried one on my own, and I am very satisfied. The bread texture is so good.

Choong

BM

Bread/Buns

After second trial, only then I manage to get the texture I want. You see, I like to eat bread a lot and if you have been to Japan or good Japanese bakeries, you will know what I meant here. They bake the best breads ever, in my opinion, and only when I was working in Food related sector when I was with Wolff Cellulosics, only then I knew that there is such a thing called High Protein flour. I though all flour are the same. Know that I am learning to bake, you have many types, oh gosh I can't even remember them. You have fine flour, pau flour, bread flour (high protein flour), all purpose flour, Rose flour, self-raising flour....and the list goes on. But it is fun, and actually the type of flour you use is very important, besides the technique you apply. You miss out one thing, then the result will turn out differently. Say for instance when I try this recipe out the first time, and as I do not have a dough maker (it is machine where you put everything in, set the timer, and choose who mode you want, you can just leave it there, and it will process for you), and I have do it manually with my hands. The first time doing that, I failed to get the texture I want because I added in too much flour...so that the dough will be less sticky. Well, when I got the first batch of my bread after the baking, I was sad.....but they say, never give up and being a persistent person, I tried again the next day, after doing some post analysis on which part I failed and which area should I zoom into (I need to thank my late Aunt, as when I was a boy I used to sit next to her when she is preparing the pau dough, and hence I got an idea how to improve my dough making process, manually). And here you are, after my second testing...though the appearance is still not perfect, but I got what I want and the bread texture is simple gorgeous. I got the recipe again from Christine's recipes but I modify a bit of it to suit what I want.

350 gm bread flour (leave some if you are making the dough manually, without the machine)

35 gm sugar

5 gm salt

56 gm whisked egg, plus extra for egg wash

7 gm milk powder (I use Nestle milk powder)

125 ml milk (full cream Dutch lady milk)

120 gm Tangzhong (refer to the method mentioned below. All I copied from Christine's recipe, weblink is enclosed for your reference).

5 to 6 gm dried instant yeast

30 gm butter, softened at room temperature

100 gm raisins (I use 50gm raisins, and 50gm dried longan)

1/2 tsp mixed spice, or to taste

Ingredients of tangzhong (湯種 The amount is enough to make two loafs):

• 50gm/ 1/3 cup bread flour
• 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk

Method of making tangzhong:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Read more: http://en.christinesrecipes.com

Thanks.

Choong
BM

Butter Pound Cake

Lately, I have been baking a lot, enjoying every moment of it, and when you get the results you wanted, and when friends and relatives, after trying it, giving positive and good comments, it motivates you even more. And I have been feeling like in cloud nine lately, simply because of this. Life can be very simple, and happiness can come from many simple things in life.

Oh, by the way, my recipe comes from Christine's recipe and it is as appended below if you want to try them.

Ingredients:

• 200 gm cake flour
• 1 tsp baking powder
• ½ tsp salt
• 200 gm unsalted butter, room temperature
• 175 gm caster sugar
• 3 eggs
• ½ tsp vanilla extract
• 50 ml milk

Choong

BM

Butter Cookies

Good to try this cookies, with the recipe from Christine's recipes book. It tasted yummy and I would like to keep a record here, just to make sure I remember I had the chance to make this before.

• 150 gm plain flour / all-purpose flour
• 30 gm corn flour / corn starch
• 20 gm custard powder
• 160 gm butter, softened at room temperature
• 50 gm icing sugar
• 1/4 tsp vanilla extract
• 1 tsp baking powder

Choong

BM