Thursday, July 26, 2012


My over bloomed flower bun >.< I followed the recipe using 20cm ring pan and too small to fit in all the dough! I've got a normal 8" cake pan but never thought of changing to a larger pan. Just squeeze in all the cut rolls and in the end not enough space for it to proof :P After 30mins of 2nd proofing the dough started to 'overflow'. Arggghhh...dun care just preheat my oven and bake it immediately. While the bread is baking, I knew I would have problem removing the bread as I added extra cheese to it :P Indeed some melted cheese got stuck at the bottom of the pan! But manage to remove without much damage hehehe...If am going to bake this again, will just put the cut rolls into individual cases ^.^

Spring Onion & Ham Cheese Bread Roll
  • 180gm bread flour
  • 55gm cake flour
  • 15gm milk powder
  • 30gm sugar
  • 3 gm salt
  • 5 gm instant yeast
  • 30gm beaten egg
  • 65gm water
  • 70gm Tang Zhong
  • 25gm unsalted butter, softened
Filling :
  • 100gm spring onion, chopped
  • 100gm honey ham, chopped
  • 50gm cheddar cheese, grated
  • black pepper
  • white sesame seeds

  1. Combine all ingredients, except butter, and knead into a dough formed. Add in butter and knead for 10mins until a smooth and elastic dough is formed. Cover and proof for 60mins.
  2. Punch down proofed dough and knead lightly. Rest for another 15mins.
  3. Roll out dough into a 30cm x 25cm rectangular. Brush some beaten egg over the dough, leaving a 1 cm at the edge unglazed. Sprinkle fillings evenly over and roll up the dough and seal the edge tightly. Slice the roll into 1/2, and divide each slice into 3 equal rolls.
  4. Place rolls into a greased 9" ring mould and proof for another 60mins until double in bulk.
  5. Glaze with egg wash and sprinkle sesame seeds over. Bake in preheated oven at 180 deg cel for 30mins or until golden brown. Unmould immediately and cool on rack.

Assorted Stuffed Portebello

It's been quite some time I bake portobello mushroom....This morning baked some bread roll and left with some fillings, therefore make full use of the balanced ingredients and come out with this simple and delicious stuffed portobello mushroom :)

Bacon & Onion Portobello
  • 10 medium Portobello Mushroom
  • 1 medium onion, finely chopped
  • 3 slices back bacon, finely chopped
  • 2 cloves garlic, chopped
  • 1 stalk spring onion, chopped
  • black pepper
  • grated cheddar cheese

  1. Heat 1 tbsp olive oil in pan, add garlic & onion and fry for 2 mins until onion is soft.
  2. Add in bacon and fry for another 2 mins until golden brown.
  3. Stir in spring onion and black pepper. Set aside to cool.
  4. Remove stalk & gills of mushroom. Brush bottom and surface with some olive oil.
  5. Spoon some bacon & onions filling into the mushroom cavity and press down slightly. Sprinkle some cheddar cheese over.
  6. Bake in preheated oven at 200 deg cel for 20mins.

Tomato Portobello : Just place a slice of tomato into the cavity, sprinkle some salt & black pepper and top with cheddar cheese.

Sunny Side Up Portobello : Bake portobello for 15mins, crack a small egg (I used new born egg which is really small) into the cavity, continue to bake for another 5 mins until the egg is set!

served with simple tomato pasta

Wednesday, July 25, 2012

Steamed Matcha Mushi Pan

This is my 2nd attempt after some adjustment to the ingredients :) First attempt I added 1 tsp green tea powder which I find the matcha taste not strong enough. So this time round I added 2 tsp :) Aren't the steamed cupcake looks adorable?! It is so rounded and it did not crack as normal steamed huat kueh!

But one mistake I've made...I forgotten to grease my silicon mould, aren't they suppose to be non-stick >.< , anyway all the cakes got stuck!! all disfigured! sigh~~~ Luckily my boy do not care of the appearance and say it taste good :) Indeed it still taste good after 6 hours in room temp :) I just eaten one disfigured dragonfly for my tea break hahahaha...

a disfigured dragonfly....

a disfigured bumble bee....

  • 195 gm Pau Flour (can use Cake Flour)
  • 2 tsp baking powder
  • 2 tsp green tea powder
  • 2 eggs
  • 115 gm sugar (cos I increase the amt of GT powder, so I up the sugar slightly)
  • 80 gm milk
  • 2 tbsp corn oil
  • some raisins

  1. Sift pau flour, baking powder & green tea powder.
  2. Using a manual whisk, beat eggs until frothy.
  3. Add in sugar and beat till sugar is well dissolved.
  4. Beat in milk & oil.
  5. Fold in flour mixture in 3 batches until well combined.
  6. Spoon some batter into cupcake mould or a small lined loaf pan, sprinkle raisins over, cover with balance batter. Steam over preheated steamer over medium heat for 20mins for cupcake sizes, 30mins for loaf size. Remove from steamer immediately and cool completely before unmoulding.

Chocolate Chip Loaf

A gigiantic chocolate chip bread loaf I done 2 days ago! :) This is the largest loaf I've ever done, weighing 800gm ++ >.<....hehehe I even have to search for a super huge air-tight container to store the loaf. Not a perfect looking loaf as you can see the tunnel inside the bread. But the texture is fluffy and soft with rich chocolate taste which I like! :)

  • 350gm bread flour
  • 10gm milk powder
  • 1.5 tbsp Valrhona Cocoa Powder
  • 70gm sugar
  • 1/4tsp aalt
  • 7gm instant dry yeast
  • 1 egg (60g), lightly beaten
  • 120gm TangZhong
  • 125ml fresh milk (I did not use all)
  • 30gm unsalted butter, soften
  • 100gm dark chocolate chips

Method : As per normal bread making, 180 deg cel for 35mins.

Chicken Dish #3 : Chicken Slices with Ginger & Wine

The flavour of this dish reminds me of the food I exactly eaten during my confinement period!! As I do not have yellow wine (黄酒), I replaced it with black glutinous wine, which also taste sweet and flavorful! :)

  • 300gm chicken breast, slice into stripes
  • 2 eggs
  • 50gm ginger, shredded
  • 1/2 tbsp chopped garlic
  • 100gm enoki mushroom
  • 20gm black fungus, soaked and shredded
  • 1/4 tsp salt
  • 2 tsp corn flour
  • 1 tsp sesame oil
  • 1.5 tbsp oyster sauce
  • 100ml black glutinous wine
  • 1 tsp sugar

  1. Marinate chicken slices with salt, corn flour & sesame oil, for at least 30mins.
  2. Beat eggs and pan fry till golden brown. Cut into stripes.
  3. Heat 2 tbsp oil in pan, add ginger and fry for 2 min until golden brown. Add garlic and fry briefly.
  4. Add chicken slices and stir fry for 2mins.
  5. Add enoki mushroom and black fungus. Stir in wine, oyster sauce & sugar and stir fry for 1 min.
  6. Toss in shredded omelette and mix evenly. Remove from fire.

Chicken Dish #2 : Braised Chicken with Corn in Beer

Super yummylicious braised chicken dish! with beer?! yes the gravy has this delicate malt flavour and kids won't get drunky after eating this hahaha as the alcohol has already evaporated after cooking!

  • 3 chicken thighs, cut into 2 sections
  • 1 sweet corn, cut into sections
  • 20gm black fungus, soaked
  • 10 dried shitake mushroom, soaked and cut into 1/2
  • 3 slices ginger
  • 2 shallots, sliced
  • 4 cloves garlic, chopped
  • 300ml white beer
  • 1/2 tbsp sugar
  • 2 tbsp light soy sauce
  • 1 tsp salt
  • 900ml water

  1. Add 2 tbsp oil in wok, fry ginger for 2 mins until fragrant. Add in garlic and stir fry briefly.
  2. Add chicken thighs and cook for 3mins.
  3. Add corn, mushroom and black fungus. Mix evenly.
  4. Add in beer, water and seasoning and bring to boil. Braise over medium low heat for 30mins until chicken is cooked through and gravy reduced.

Chicken Dish #1 : Thai Chicken Curry with Sweet Potato

What do you like to eat curry with? Rice? Bread? or Fried Mee Hoon?.... I like mine with Mee Hoon!! I stir fry a simple Fried Mee Hoon (will post recipe soon :)) and drench it with lots of the curry gravy!! Sedap!

Recipe adapted from Good Food Mag Jun 2011
  • 1 small chicken, cut into medium size pieces
  • 300gm sweet potatoes, peeled and cut into chunks
  • 2 tbsp oil
  • 1 onion, sliced
  • 5 curry leaves
  • 3 cloves garlic, chopped
  • 5cm length ginger, grated
  • 500ml coconut milk
  • 1/2 tbsp sugar
  • 3/4 tsp salt
Marinade (process into a fine paste)
  • 10 dried chillie, softened
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp white pepper
  • 1 tsp ground turmeric

  1. Combine chicken with spice paste and allow to marinate overnight.
  2. Steam sweet potato in a preheated steamer for 10mins. Set aside.
  3. Heat oil in a wok, add onion, curry leaves, garlic and ginger. Fry on medium heat for 5 mins until fragrant.
  4. Add in chicken pieces and stir fry for 5 mins.
  5. Add in coconut milk and simmer for 20mins until chicken is cooked through.
  6. Add in seasoning and sweet potato and cook for another 5mins. Ready to serve!

Tuesday, July 24, 2012

Sweet Potato Buns

Any special about this bread recipe? hmmm I realize this particular recipe uses egg yolk instead of whole egg. The bread dough does look more yellowish compare to those make with whole eggs :) I like to make little bread rolls as I like to play around with the shaping! hehehe so with this small batch of dough and learnt 2 ways of shaping the buns! The flower heart shape is a breeze for me. But the spiral roll bun gave me some problem :P Think I put in too much filling causing the dough skin to burst when I tried to roll out the wrapped dough >.< Quite messy when I try to twist and coil it up. Luckily only did this design for 3 buns and one of them turn out a heart shape instead! hahaha....


How to shape into a Flower Heart Shape Bun

Suppose to be a spiral round shape but end up becoming a heart shape bun :)

How to shape into a spiral round bun...

Sweet Potato Paste
Ingredient (approx 150gm)
  • 125gm sweet potato, peel and cut into chunks
  • 1 tbsp sugar
  • 25gm unsalted butter

  1. Steam sweet potato for 15mins until soften. Add in sugar and butter and mash till smooth.
  2. Cover the surface with cling wrap and chill till use.

Sweet Potato Buns
Ingredient (5 buns)
  • 155gm bread flour
  • 25gm sugar
  • 2 gm salt
  • 2gm instant yeast
  • 20gm egg yolk
  • 40gm milk
  • 50gm Tang Zhong
  • 25gm unsalted butter
Filling :
  • 150gm sweet potato paste
  • some almond nibs for garnish

Method (hand knead)
  1. Mix all ingredients, except butter, combine to a rough dough, knead for 2mins. Add in soften butter and knead for 10mins till a smooth and elastic dough is formed. Cover and proof for 1 hour until double in bulk.
  2. Punch down proofed dough and knead lightly. Divide into 60gm each and roll in rounds. Cover and rest for 15mins.
  3. Roll out each dough and wrap with sweet potato fillings. Shape the dough into your favourite shape (refer to pics above). Place on baking sheet and proof for another 1 hour, covered.
  4. Brush surface with egg wash and sprinkle some almond nibs.
  5. Bake in preheated oven at 180 deg cel for 20mins until golden brown.

Recipe adapted from '超简单面包精选'

Sunday, July 22, 2012

Pandan Pancakes

Awfully green tone pancakes >.< Dunno why my lil gal does not fancy these pancakes! In the end, me and my son finished it and she had her usual bread and jam for breakfast ;0

Spread with Pumpkin Jam and roll up!

  • 100gm cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tbsp sugar
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup milk
  • 1 tbsp corn oil
  • 1 tsp pandan paste

  1. Beat egg & sugar until sugar is well dissolved.
  2. Stir in milk,oil and panda paste until well combine.
  3. Sift in flour, baking powder & baking soda and fold till batter is free of lumps.
  4. Lightly grease a heated pan, ladle in some pancake batter and pan fry 2-3 min on each side until golden brown.

Steamed Sweet Corn Mushi Pan

is a cake? is a bread? is a Steamed Cup Bread >o<....As am curious what is the texture like and google on a few recipes, and choose to make this sweet corn version as both of my kids loves sweet corns! Texture wise not as fluffy as steamed huat kueh, really like tasting between huat kueh and bread :P

Steamed Sweet Corn Mushi Pan (蒸しパン)

  • 100gm Pau Flour
  • 3/4 tsp doubt action baking powder
  • 25gm sugar
  • 1 large egg
  • 50ml milk
  • 1/2 cup sweet corn kernels
  • 1 tbsp corn oil

  1. Sift flour and baking powder in a bowl. Set aside. At the same time, preheat a steamer/wok filled with water till boiling point.
  2. Using a balloon whisk beat egg and sugar together till foamy and pale in colour before adding in oil and stir till combined.
  3. Next divide the sifted flour into two batches, stir in alternately with water to form a smooth batter.
  4. Lastly stir in 2/3 of the sweetcorn kernels and reserve the rest as toppings.
  5. Spoon the cake batter evenly into 4 small muffin cases.
  6. Place the cups in the steamer/wok(with boiling water in it), cover and steam over high heat for about 10 mins or until a skewer inserted into one of the buns comes out clean.

Yuzu Tea Chiffon Cake

So please to see my chiffon standing tall again! ^o^ And absolutely loves the citrus yuzu flavour! This 9" chiffon was wiped out within 2 days! :o

  • 4 egg yolks
  • 50gm yuzu tea mixture (I snip the fruit into small pieces)
  • 65ml corn oil
  • 65ml yuzu honey citroen juice
  • 100gm cake flour
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 70gm sugar

  1. Using a wire whisk, beat the egg yolks and yuzu tea mixture.
  2. Add the oil and yuzu drink juice and whisk to combine.
  3. Sift in flour and fold till smooth batter formed.
  4. In a separate clean bowl, using an electric beater, beat the egg whites and cream of tartar. When it is at foamy stage, gradually add in the sugar in 3 batches, with the beaters mixing constantly. Whip till stiff peaks to form meringue stage.
  5. Fold in 1/3 egg whites into the egg yolks mixture. Pour the batter into the remaining egg whites and fold evenly.
  6. Pour into ungreased tube pan and bake in preheated oven at 18 deg cel for 40-45 mins. Remove from oven. Invert immediately and leave to cool completely before removing from pan.

Japanese Spread

This is the first time I deep fried enoki mushroom! Usually I use them for stir frying or in soup :) and usually my boy will discard them if cook in soup! Think he find it too tough? But for this fried version, he can't get it enough!! 'Can I have some more??!' :)

Crispy Enoki Mushroom

Assorted Yakitori!

My boy enjoyed these sticks a lot and he called them Satay! >.<

Pork Balls, Shitake Mushroom, Teriyaki Chicken, Chikuwa & Crabstick, Pork Belly with Enoki & Asparagus...

Japanse Style Pork Balls
  • 300gm minced pork
  • 1 slice wholemeal bread, processed till fine
  • 1 small onion, finely chopped
  • 1 small egg
  • dash of pepper
  • 1 tbsp light soy sauce
  • 1/2 tsp salt

  1. Heat 1 tbsp oil in pan, fry onion until soft & fragrant. Leave to cool.
  2. Combine minced, onions, egg, breadcrumbs and seasoning. Stir well till combine and mixture is sticky. Chill in fridge for 30mins.
  3. Shape mixture into small balls and thread 3 balls into a wooden skewer.
  4. Grill on medium heat for 5-10 mins, basting with teriyaki sauce* (see teriyaki chicken recipe) in between, until cook through.

Pork Belly with Enoki Mushroom & Aspragus
  • 400gm pork belly, thinly sliced
  • 100gm enoki mushroom, ends trimmed
  • some thin asparagus stem
  • 2 tbsp sugar
  • 3 tbsp light soy sauce
  • 3 tbsp mirin

  1. Marinate the pork belly with seasoning for at least 30mins.
  2. Lay a slice of pork on a board and top with some enoki mushroom & asparagus. Roll up tightly.
  3. Thread 3 pork rolls onto a wooden skewers. Grill on medium heat for 5-10mins , basting with teriyaki sauce*(see teriyaki chicken recipe) in between, until cook through.

Teriyaki Chicken
  • 3 boneless chicken thigh, cut into cubes
  • 5 tbsp light soy sauce
  • 5 tbsp rice wine
  • 5 tbsp mirin

  1. Marinate chicken cubes with seasoning, preferably overnight.
  2. Thread 3 cubes of meat into a wooden skewer. Grill over medium heat, basting with teriyaki sauce in between, until brown and cook through.

I thread some chikuwa & crabstick with some balance asparagus, baste with some teriyaki sauce in between while grilling. For the shitake mushroom, I also did the same method :) Sprinkle over some seaweed after the stick are cooked.

Crispy Enoki Mushroom
Recipe adapted from Wokking Mum
  • 2 packet Enoki Mushroom, ends chopped off
  • Oil for Deep Frying

  • 4 tablespoon Self Raising Flour
  • 2 tablespoon Rice Flour
  • 4 tablespoon Water (I used 5 tbsp as I find the batter too stiff)
  • a pinch salt

  1. Mix batter well and set aside.
  2. Separate enoki mushroom into small batches.
  3. Heat oil hot but not smoking.
  4. Dip enoki mushroom into batter.
  5. Drip off excess batter and deep fry in batches to prevent them from sticking together.
  6. Remove when they are lightly golden brown (mine is a bit too brown).
  7. Drain on paper towel.
  8. Serve with crispy enoki mushroom with sprinkle of seaweed & paprika.

Related Posts with Thumbnails