Yoghurt Chocolate Chip Cookies

I think this is the first time I attempted an eggless cookie recipe! Great recipe for those whom are allergy to eggs. Hmmm without eggs will it result the cookie to taste flat?? Glad that I attempted this as the cookies are full of flavour with crispy edge and chewy centres! hahaha I guess that anything with chocolate/chocolate chips involve it won't taste that bad afterall :P 

Recipe ref : Allrecipes.com

Ingredient

• 90gm brown sugar
• 90gm white sugar
• 60gm unsalted butter
• 60gm shortening
• 120gm plain yoghurt
• 2 tsp vanilla paste
• 220gm plain flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Method

1. In a mixing bowl, cream sugar, butter, shortening until light and fluffy.
2. Using a spatula, stir in yoghurt & vanilla.
3. Sift in plain flour, baking soda & salt and fold till just combined.
4. Stir in chocolate chips.
5. Drop tsp of cookie batter onto lined baking sheet.
6. Bake in preheated oven at 180 deg cel for 12 mins or until the edges begin to brown.
7. Cool on wire rack before storing.

I am submitting this post to Aspiring Bakers #36: Choc-a-Cookie (October 2013) hosted by Genie of Honeybee916food 

Vanilla Custard Puffs

It's been a long time that I've make this choux pastry! Worrying that my skills has rusted,  I made a small batch in case it fail :P Luckily these little gems puffed up beautifully and in the end the small quantity not enough to fill my kids tummy hahaha...no worries as I actually bake another batch the very same day :D

Vanilla Bean Pastry Cream

Ingredient

a) 400gm milk, 40gm sugar, 1/2 fresh vanilla bean pod

b) 2 egg yolks, 40gm sugar

c) 100gm fresh milk, 15gm corn flour, 30gm cake flour

d) 20gm unsalted butter

Method

1. Combine (a) and bring to boil.
2. Combine (b) and mix well.
3. Combine (c) until batter is free of lumps.
4. Combine flour batter into the yolk mixture and mix well.
5. Add in boiled hot milk (a) and whisk in, beating at the same time.
6. Strain mixture and cook the mixture over low heat (high heat will cause the mixture to curdle), whisking continuously until mixture is thick.
7. Remove from heat and cool down slightly. Stir in butter evenly. Sieve mixture if necessary to remove any lumps.
8. Transfer custard into an air-tight container and lay a plastic wrap over the surface to prevent a layer of skin from forming. Cool down and chill till use.

Choux Pastry

Recipe source : happyhomemaker88.com

Ingredient

• 125ml water
• 70gm unsalted butter
• 65gm plain flour
• 2 large eggs, lightly beaten
• 1/4 tsp salt

Method

1. Heat water, salt & butter in a saucepan to a rolling boil, reduce heat.
2. Tip in the flour and stir vigorously over low heat until mixture forms into a ball, about 1 minute.
3. Remove from heat. Cool down dough lightly. Dribble in beaten egg and beat at the same time until dough mixture is smooth.
4. Fill batter into a piping bag. Pipe dollop of batter onto lined baking sheet. Bake in preheated oven at 200 deg for 10-15mins, reduce oven temperature to 180 deg cel and bake for another 10-15 mins until golden brown. (duration of baking time depends on the size of your pastry, adjust accordingly)
   
   

before and after....

I am submitting this post to Aspiring Bakers #34: Choux Party (August 2013) hosted by Jasline of Foodie Baker

Steamed Luncheon Meat Buns

To be true, I seldom serve spam meat to my kids as you know it is loaded with sodium and preservatives. So when I make this simple steamed spam meat buns for my boy for tea-break, he can't get enough of it, keep saying very very nice! hahaha...

before steaming...

all puffed up after steaming :D

Recipe source : tigg3rsdelectablefare.blogspot.sg

Ingredient (9 buns)

• 200gm  Hong Kong Flour (sifted)
• 5gm instant yeast
• 1 tsp double acting baking powder
• 50gm sugar
• 10gm shortening 
• 70ml-100ml water
• 9 slices spam (luncheon) meat

Method

1. Combine hong kong flour, instant yeast and double acting baking powder together.
2. Dissolve  sugar in a bowl with 80ml water.
3. Make a well in the flour mixture and pour in the sugar solution. Combine well and gather into a dough. Add a tablespoon of water if it is too dry.
4. Add the shortening and knead until a smooth dough (Dough should be soft and may even be a little sticky, but it is okay)
5. Place dough in a greased bowl and prove it for 45 minutes or until almost double in size.
6. Knead dough a couple of times and roll into a long strip. Cut into 40gm pieces.
7. Roll into a flat disc and wrap with a slice of luncheon meat.
8. Leave to rest for about 10 minutes before steaming over preheated steamer at high heat for 10mins.

I am submitting this post to Aspiring Baker #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everyone Eats Well in Flanders.

Pan Fried Buns 生煎包

I've bookmarked this particular steamed pau dough for quite some time! It is special as it uses a starter dough unlike the usual direct method. The texture turns out great as this sweet pau skin is smooth and fluffy though not that as fluffy as those traditional char siew pau. But at least it does not stick to the teeth which I like :) Only complain from hubby is that the fillings is to little >o< hahaha but I find it ok as I do not want risking with trays of bursting paus. It tasted so good after pan frying, soft pau with a crispy base! 

before steaming...

 after steaming...

 pan-fried in oil

Pan Fried Bun Fillings
Ingredient (enough for 16 buns)

• 150gm minced pork
• 150gm fish paste
• 10gm spring onion, chopped
• 1/2 tsp salt
• 2 tsp sugar
• 2 tsp custard powder
• 1 tsp sesame oil
• 1/2 tsp pepper
• 5 tbsp water

Method

1.  Combine all the ingredients and mix till texture is sticky. Chill in fridge for at least 30mins.

Recipe adapted from Catherine's Blog
Ingredient (16 buns)

Starter dough

• 140gm Hong Kong Flour (sifted)
• 6gm instant yeast 
• 90ml warm water

Main dough

• 160g Hong Kong Flour (sifted)
• 1 tsp double acting baking powder
• 70gm sugar
• 3 tbsp water
• 15gm shortening 

Garnishing : spring onion & toasted sesame seeds

Method

1. In a mixing bowl combine all the starter dough ingredients together and form a dough. Do not have to knead until very smooth. Cover with cling wrap and set aside to let it prove for 45 - 60mins.
2. In a small bowl, combine 70gm of sugar with 3 tablespoons of water. 
3. In a large bowl, combine hong kong flour and double acting baking powder together. Make a well in the middle.
4. Pour in the sugar solution and mix slightly. Add the starter dough and combine well to form a dough. Knead for 5mins.
5. Add the shortening and knead for another 5mins until dough is smooth and elastic.
6. Place dough in a greased bowl and prove it for 30 minutes.
7. Knead dough a couple of times and roll into a long strip. Divide into 30gm pieces each.
8. Roll into a flat disc and spoon in filling and shape accordingly. Sprinkle spring onion & sesame seeds over the top. Rest for 10mins.
9. Steam over preheated steamer* on high heat for 12mins. Cool slightly.
10. Heat some oil in a non-stick pan, add in buns and pan fry till base is golden brown. Serve immediately with ginger & vinegar.

** Cover the lid of the steamer with a piece of cloth to prevent water from dripping onto the paus.

I am submitting this post to Aspiring Baker #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everyone Eats Well in Flanders.

Siew Pau (Roasted Bun) 烧包

I misses out the MFF Seremban month event 3 months ago. Glad that I finally attempted this Seremban Siew Pau! It tasted so wholesome and flaky when is warmed! Not sure how the texture will turn out next day as I doubt there will be any left for tomorrow hehehe...Unlike Lena whom use a food processor to prepare both of the doughs, I uses my pair of bare hands :)

Both dough are very easy to handle and takes me less than 5 mins to get both the dough ready. After which I let it rest for 30mins while I went to busy with other stuffs :) The whole process runs very smoothly except when I checked out the siew pau in the oven, I realized a lot of the pastry top are wide opened! arrrggghhh guess I did not pinch the edge tight enough resulting this ugly looking pastry. But at least the fillings did not spill out. 'as long as taste good, ugly is fine' commented by my hubby ^.* 

Recipe adapted from Frozen Wings
Ingredient (10 buns)

fillings :

• 180gm chopped char skew
• 1 clove garlic, minced
• 3 tbsp green peas

sauce : 

• 1 tsp hoisin sauce
• 1/2 tbsp oyster sauce
• 1.5tsp char siew sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• dash of pepper
• 1 tsp tapioca flour + 1 tbsp water for thickening

Method

1. Mix all the sauce ingredients together except pepper and flour. Heat 1/2 tbsp oil in pan, saute garlic until fragrant. Add char siew and sauce and mix till char siew is well coated with sauce.
2. Add in pepper and greens peas, fry for 1-2 mins. Add in thickening mixture and mix evenly. Cool down completely before use.

Pastry

Water Dough :

• 110gm plain flour
• 30gm butter, cubed
• 12gm icing sugar
• 60ml water

Oil Dough :

• 80gm plain flour
• 50gm shortening

Garnish : egg & sesame seeds

Method

1. Water Dough : Place flour, butter & icing sugar in a mixing bowl. Using finger tips, rub mixture till breadcrumbs liked. Add in water and mix into a dough. Do not over handle the dough. Shape into round and cling wrap. Rest for 30mins.
2. Oil Dough : Combine flour and shortening together. Using hands, lightly mix till a dough is formed. Cling wrap and rest for 30mins.
3. Divide both dough into 10 equal portion and shape into round balls.
4. Wrap the oil dough into water dough, round them again and flatten it.
5. Using a rolling pin, roll them into oblong shape. Roll up like a swiss roll.
6. Turn 90 deg and roll them out again into oblong shape and roll them into swiss roll.
7. Flatten the dough into round disc and put in filling. Wrap and seal the buns.
8. Apply egg wash on all the surface of the buns and sprinkle some sesame seeds over.
9. Bake in preheated oven at 180 deg cel for 30mins or until golden brown.

I am submitting this post to Aspiring Baker #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everyone Eats Well in Flanders.

Chia Seeds & Wholemeal Mantou

This is the best steamed mantou I've ever made! Very soft and fluffy and nutritious too with added superbrain food chia seeds and wholemeal flour :) Only my little girl does not fancy steamed buns, starting to get picky with food nowadays >.< Luckily my boy loves it as he eaten 1 whole mantou spreaded with his favourite kaya :D 

Sliced dough and placed in steamer

                         After proofing for 40mins....                  After steaming bloomed even bigger! >o<

Recipe modified from Frozen Wings
Ingredient

• 250gm pau flour, Hong Kong Flour
• 80gm organic wholemeal flour
• 2 tsp double action baking powder
• 3gm instant yeast
• 30gm sugar
• 200gm milk
• 10gm corn oil
• 4 tbsp organic chia seeds for garnishing

Method

1. Combine flour, sugar, yeast and sugar and mix together with a scraper.
2. Combine milk and oil together. Pour in 1/2 of the liquid into the flour mixture and mix into a rough dough.
3. Add in liquid gradually and knead for 10mins until dough is smooth and pliable.
4. Cover and rest dough for 5 mins.
5. Sprinkle chia seeds over a clean working surface.
6. Roll out the dough over the seeds into a rectangular shape. Roll up dough like a swiss roll and seal the edge tightly.
7. Cut the dough into 8 pieces. Place each dough on a greaseproof paper (I lined the steamer with banana leaves) and proof for 40mins until double in size. 
8. Fill steamer with water and bring to boil. Steam the proof buns for 20-25mins. Open the lid of the steamer a little to let the steam escape. Serve warm or room temperature.

I am submitting this post to Aspiring Baker #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everyone Eats Well in Flanders.

Green Tea Crepes

What to serve for breakfast or teabreak for the kids? Try this simple and delicious green tea crepes! I only tasted a slice, the rest all wiped out by my 2 little hungry monsters ^.^

Recipe source : xinshipu.com

Ingredient (6 crepes)

• 5 tbsp cake flour
• 1 tsp green tea powder
• 2 tbsp sugar
• 1 egg
• 1 tsp mirin
• 120ml milk
• 1 tsp olive oil

Method

1. Sift flour and green tea powder into a mixing bowl.
2. Combine egg, mirin, milk and olive oil, mix well.
3. Beat in milk mixture into flour and mix well. Set aside for 30mins.
4. Heat a pan and lightly grease. Wipe away excess oil. Lower heat and scoop 2 tbsp of the batter and drizzle into pan. Swirl the pan to form a thin circle.
5. Cook for 1 min till set. With a spatula, gently remove the crepe from the pan. Repeat with balance batter.
6. To serve, fold the crepes into triangular and serve with whipped cream and fruits at the side.

I'm submitting this post to Aspiring Bakers #30 : it's Tea time! (April 2013) hosted by Food Playground

Earl Grey Milk Tea Cake by HCP

This is my one and only attempt cake baking in the Happy Call Pan :P Why?? As it is rather tedious and tiring standing in front of the stove to move the pan around the fire to prevent the base from burning. The cake turns out well, quite evenly browned and fluffy. But I do not really fancy the taste of this cake, still prefer oven-baked cakes :D

Earl Grey Milk Tea Cake 

225gm cake flour

2 tsp baking powder

1/2 tsp baking soda

150g sugar

1 egg

1 tsp vanilla paste

250ml milk

2 Earl Grey tea bag

70g canola oil

Method

1. Sift flour, baking powder/soda.
2. Heat the milk then pour all the tea powder in the hot milk, keep aside to cool.
3. Mix egg and sugar, Add in oil and vanilla.
4. Stir in milk tea mixture.
5. Stir the liquid ingredients into flour and fold till smooth batter formed. Do not over mix.
6. Pour batter into lighlty greased HCP and cook on low heat with lid closed (really low as I do not want risking a burnt cake) for 10mins. (Sift the pan to left and right at 3 mins interval each side to achieve even browning) 
7. Open the pan, use a spatula and lightly loosen all the sides. Close the pan and flip to the other side & cook for another 6mins. (Shifting the pan to left and right at 2 mins intervals)

Recipe source : MunchMinistry.com

I'm submitting this post to Aspiring Bakers #30 : it's Tea time! (April 2013) hosted by Food Playground

Bovril Chicken with Potatoes

Getting bored with seeing all the bread postings? hehehe let's have some homely cooked food instead! Cooking chicken with potatoes will never go wrong :) With added bovril seasoning makes this dish even more appetising! 

Recipe source : Munch Ministry
Ingredient

• 250gm chicken breast, cubed
• 1 medium onion, cut into chunks
• 1 large potatoes, cut into chunks
• 1 stalk spring onion, chopped

Marinate:

• 1 tsp of bovril
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1 1/2 tbsp corn flour
• 1 tsp sesame oil
• dash of pepper

Sauce :

• 1 tsp bovril
• 1 tbsp sugar
• 1.5 tsp tomato sauce
• 1 tsp wine
• 4 tbsp water

Method

1. Marinate chicken for at least 1 hour.
2. Heat some oil in wok. Pan fry potatoes until golden brown. Dish up.
3. In the same wok, add marinated chicken and pan fry until golden brown. Dish up.
4. With remaining oil in wok, add onions and saute until fragrant and transparent.
5. Add in sauce ingredients and bring to boil.
6. Toss in cooked potatoes and chicken and mix evenly. Cook till mixture heated through and sauce thickens. Stir in spring onion. Dish up.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (Feb 2013) hosted by SSB of Small Small World.

Ultra Rich Chocolate Ice-Cream

simply indulgence in this super hot weather!! smooth & creamy chocolaty ice-cream top with bananas and crushed almonds!!

mixture ready to freeze in a 9" x 9" shallow tray....

after freezing for 2-3hrs, beat till smooth and refreeze again till set :D

chocolate sheet mould!

Recipe source : Ice-Cream & Desserts by Periplus Cookbooks
Ingredient

• 325ml fresh cream
• 125ml milk (I used soy milk)
• 65gm sugar
• 100gm dark chocolate, chopped
• 3 egg yolks, lightly beaten
• 1/2 tsp vanilla essence

Method

1. Place cream, milk, sugar & chocolate into a heatproof bowl over pan of simmering water. Stir over medium heat until chocolate & sugar are well dissolved.
2. Remove from heat. Cool slightly.
3. Whisk in egg yolks & vanilla essence.
4. Pour into freezer tray and freeze for 2-3 hrs until just solid around the edges.
5. Transfer into a bowl, using a electric whisk and beat till smooth. Pour into freezer container and freeze till set.

Submitting this recipe to Aspiring Baker #7 : Chocolate Delight (May 2011) hosted by DG of Tested & Tasted

Aspiring Bakers #28: Chicken Feast : 南乳苹果烤鸡

I baked this oriental style chicken for our previous christmas meal and it was well received by my hubby and kids :) See their fingers-licking good picture hehehe....

Recipe source : Sweet Coco
Ingredient

• 1 medium chicken
• 3 piece red fermented tofu 南乳
• 3 tbsp red fermented tofu sauce
• 5 tbsp honey
• 3 tbsp oyster sauce
• 2 tbsp rice wine
• 3 tbsp olive oil
• 1 large red apple, diced
• 20 pieces roasted chestnuts
• red apple wedges & gooseberry for garnishing

Method

1. Combine all marination in a bowl.
2. Clean chicken thoroughly, discard the legs and head. Pour the marination over and rub evenly inside out.
3. Allow to marinate overnight, turning the chicken occasionally.
4. Remove chicken from the marination and place on a roasting pan.
5. Toss the diced apples and roasted chestnuts into the reserved marination. Stuff the mixture into the cavity of the chicken. Seal up with a skewer. 
6. Bake in preheated oven at 180 deg cel for 1.5 hours. Meanwhile bring the reserved marination to boil. Brush the sauce evenly over the chicken every 20mins until the chicken is cooked through and golden brown.
7. Rest the chicken for 30mins before serving.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (Feb 2013) hosted by SSB of Small Small World.