Thursday, January 21, 2016

Strawberry Shortcake

When i googled strawberry shortcake, i can see that there are 2 types of strawberry shortcake. One is in a biscuit form ( looks like a scone) which is filled with cream and strawberries and the other type is in a cake form. All along, i only know the cake type of strawberry shortcake until   when Zoe suggested this theme and mentioned it's cookie like or biscuits. Anyway what i have chosen to make is the cake type of strawberry shortcake. It is a 2 layered sponge cake that is filled with cream and strawberries. Just that and from what i just read from Nami's  blog, strawberry shortcake is probably one of the most popular and classic cake in Japan and no wonder some called it as Japanese Strawberry Shortcake, the type that its sponge is soft and fluffy

If you have a favourite sponge cake recipe, you can use it and here i'm just trying out this sponge recipe and isnt disappointing, the fact that i like is there is no egg separation. Well, with 2 eggs recipe, it came out rather a short cake with a 7 inch pan but after filling it with cream and strawberries, it looks just right. If you want a taller and bigger cake, you can double the sponge recipe and use a 8 inch pan as what Nami did.

So this is my strawberry shortcake cake and baking along with Joyce and Zoe. You can choose to make the cake or biscuits version, the link will be up till Jan30, 2016. Cheers!

Recipe ( from Ochikeron and with reference from Just One Cookbook )
makes one 7 inch cake

Ingredients for sponge
2 eggs
60gm caster sugar
60gm cake flour, sifted
20gm melted butter
1 tbsp milk

Syrup for brushing the sponge
Add 1/2 tbsp sugar into 20ml hot water and stir. Add 1tsp liquor of your choice ( i used rum)

1 cup of whipping cream plus 2tbsp of sugar and whip till soft firm peaks or spreadable consistency
( i have used non diary whipping cream)
Strawberries, cut into half or sliced

More whipping cream for decorate the cake

Method for sponge
Preheat oven to 170C. Line the base of the baking tin. Prepare a basin of hot water, not  boiling..Lightly whisk the eggs in a bowl. Add in the sugar and put the bowl over the basin of hot water and using hand whisk, whisk till sugar melts and mixture is warm to touch. Remove the bowl and using electric whisk, whisk on high speed till the mixture is pale and thick and glossy. This will take several minutes. Reduce the speed to lowest and beat for another minutes to set the texture.

Gradually add in the flour in 2 batches. Using a hand whisk, gently fold in the flour ( you can watch the video here how to fold in the flour by pointing the whisk downwards and fold in ). Then sprinkle in the melted butter and milk using a spatula and carefully mix it in as not to deflate the batter,
Pour the batter into the prepared pan. Drop the pan onto the counter to release air bubbles and bake for 25 mins.

When sponge is ready, remove from oven. Drop the pan onto the counter one more time . and turn the pan upside down onto the wire rack and let it cool. When it has cooed down, wrap the cake in plastic and keep in the fridge for few hours or up to 2 days

Assemble the cake
Slice the cake horizontally into 2 layers. Brush one layer with syrup and apply a layer of cream all over the base layer. arrange the cut or sliced strawberries onto the cream and apply another layer of cream on top of the strawberries. Cover with the remaining sponge layer that is also brushed with syrup. Frost the entire cake with cream if desired.


Thursday, January 7, 2016

Ruby Jewel Cookies

Happy New Year everyone! Soon, another few more weeks a lot of us here will be celebrating Chinese New Year, i am already hearing some restaurants playing chinese new year songs..i think those guys already in the mood..:) i believe that many of my blogging friends are going to start baking chinese new year cookies soon too. Well, these ruby jewel cookies i tend to believe that they are almost similar to thumbprint cookies which its name are more common being used and although these cookies are quite popular for christmas baking, i think they are just as good for chinese new year baking. We can use kumquat jam , add a little orange zest to the dough as another variation of this for chinese new year.

These cookies are buttery and a little tender and if you like something buttery for cookies apart from our favourite traditional chinese new year cookies, you can try this.

Recipe ( from Williams-Sonoma Baking Book )
makes about 20+ cookies in a miniature muffin pan/ baking pan
1 large egg yolk
1/2 tsp vanilla extract
180gm all purpose flour
70gm granulated sugar
125gm cold unsalted butter, cut into small piece
about 50gm raspberry jam or other thick jam ( using strawberry jam here )
Icing sugar for dusting( optional)

Preheat oven to 180C and get ready the miniature paper muffin liners. In a small bowl, whisk the egg yolk and vanilla , set aside.

In a food processor, combine the flour and sugar and process briefly to blend. With the machine running, add the butter 2 or 3 pieces at a time and process until mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of  the bowl.

Turn the dough onto a sheet of plastic wrap and shape into flat disk, wrap and refrigerate until chilled, about 1 hour. ( i did not chill as the dough is quite firm, i shaped right away )

with lightly floured hands, shape the dough into 2 cm balls and place each ball into the liner, if using.
Place the cookies 1 inch apart if on the baling sheet . Using the end of the wooden spoon handle dipped in flour to prevent sticking, make an indentation in the center of each cookie but do not press all the way through the dough. Using a spoon or a pastry bag with plain tip, fill each indentation with about 1/4 tsp jam. If your jam is not seedless, then use spoon.

Bake for about 20 minutes until the edges of the cookies are golden, let the cookies cool on the pans on the wire rack. If baking on pan without paper liners, use a thin spatula to loosed the cookies carefully while they are still warm. Transfer the cooled cookies and dust with icing sugar if desired.

Our next bake along will be 2 weeks from now, on jan21st and strawberry shortcake is the theme. Feel free to join me, Joyce and Zoe for our bake along together!

Thursday, December 3, 2015

Christmas Stollen

Our theme for bake along  which i am baking with Joyce and Zoe is Christmas yeasted bread, breads that are usually eaten during christmas season or any yeasted breads that you think it's appropriate or nice to serve during this festive season. I have picked to make a Stollen. It is a traditional German fruit bread which contains dried fruits , nuts and covered with icing sugar. I have never eaten a stollen before and most of the recipes i see comes with a marzipan filling but i am happy to try making one without marzipan.

Some say that it's never a christmas without stollen...i guess it's like me saying it's not Chinese New Year without Nin Gao and mandarin oranges..hehe. I have started by soaking the dried fruits in rum ( or any liquer of your choice ) along with some spices and start preparing the starter dough which needs to proof for about 1.5 hour. After the rise, the dried fruits are added in . It is not a bad idea here to only add in the fruits later as there are lots here and it may affect the rising of the dough if added in  at the initial rise..hmm..i think. Stollens are usually heavily covered with icing sugar to keep well but i just sprinkled mine lightly..i know these wont keep long in the house :)

Recipe ( from World of Bread by Alex Goh) with some changes
Starter Dough
2.5tsp instant yeast
20ml water
160gm bread flour
1 tbsp milk powder
90ml-100ml cold water

Mix yeast and water and let it stand for 5 mins . Add into  the bread flour, milk powder and slowly add in the cold water to form a dough . This starter dough is quite wet. Leave aside for 1-1.5 hour. Meanwhile prepare the following fillings

120gm raisins
50gm orange peel
1/4 cinnamon powder
pinch of nutmeg
4 tbsp rum

I have used a mixture of dried cranberries, golden raisins, black currants, glazed cherries and mixed peel for the above. Mix all of the above to soak in rum for at least an hour.

Main dough
1/2 tsp salt
40gm sugar
1/2 egg
90gm bread flour
80gm butter ( i used 40gm as the dough is quite wet )

when the started dough is ready, in a electric mixing bowl, add salt, sugar and the egg into it and beat till well mixed. Put in the bread four and continue beating to form a dough. The dough will be quite wet . Add in butter and continue to knead for about 10 mins for a smoother dough. Add in more bread flour if necessary as the dough is quite sticky at this point. I added about 1/8 cup of flour. Lastly add in the soaked dried fruits I threw in the rum as well! you can opt not to if you find that the dough is already very sticky. . Mix till well blended.

Remove the dough to a floured surface and mould into a ball. Cover with cloth and let it rest for 10-15mins. Roll the dough into oval shape. Fold the bottom third up and the top third down, making sure the top does not extend over the base. Flour your hands and transfer to the prepared baking pan. Let it proof for about 40 mins in a warm place.

Bake in a preheted oven at 170C for 30 mins. Brush with melted butter when out from oven and leave to cool on a wire rack, Dust with some icing sugar when ready to serve.

Also linking this to Cook and Celebrate Christmas 2015 organised by Yen of Goody FoodiesDiana of Domestic Goddess Wannabe and Zoe of Bake for Happy Kids

Tuesday, November 17, 2015

Tomato and Olives Galette

Bake Along is back, so am I! It has been almost 2 months since my last didnt even thought that i would be taking such a long break....During this period, apart from going for a short weekend holiday, i dont know what else i was doing. Cooking i did, baking a little, my baking ingredients are getting lesser and lesser cos i didnt stock up for quite some time. Making this galette was also just 2 days ago and therefore I was trying to make something with just whatever i have at home

I have several tomatoes at home so i thought i can just used up a bit. The rest of the ingredients are already there but I did went out and get some thyme leaves for this. As for the base of the galette, i hv mixed a little wholegrain mustard with some kewpie roastsed sesame dressing, perhaps sound a little weird but it was okay. You can choose cheese or pesto as alternative as i see some did it with those but i have neither both..or marinara sauce too. Infact i find that this tomato galette do have some similar taste like a tomato pizza! Wondering now what galettes are Joyce and Zoe making, havent been talking to them for quite a while! Anyone wishing to join us for our galettes theme are free to link with us from today up till Nov29, 2015. Till then, bye!

Galette dough recipe ( adapted from here )
makes two 5 inch sized galette
125gm plain flour
56gm butter , cut into 1/2 inch cube
1/2 tsp salt
1/2 egg ( the remaining 1/2 egg can be used for brushing the crust )
30ml cold water

Combine the egg and cold water in a small bowl. Put the plain flour and salt in the bowl of the food processor and pulse to combine. Add in the butter cubes and pulse a few times till the mixture resembles coarse meal. Pour in the egg water mixture slowly and pulse a few times till the dough comes together. Divide the dough into 2 pieces ( or whole as you wish ) . Flatten and roll each dough into circle . Then wrap each dough with clingwrap and let it chill in the fridge for 30 mins or up to 2 days.

2 medium size tomatoes, sliced thin
1/2 medium sized red onion , sliced
1 tbsp olive oil
3/4 tbsp wholegrain mustard
3/4 tbsp kewpie roasted sesame dressing
2 black olives, sliced
some thyme leaves
salt and pepper
balsamic vinegar for drizzling

Lay the sliced tomatoes on a clean kitchen towel or cloth and pat them dry. Combine the sliced onion with the olive oil and some thyme leaves. Leave aside. In another bowl, mix the wholegrain mustard with the roasted sesame dressing. Preheat oven to 190C

Bring the chill dough out from fridge and transfer it to a baking pan.  Let it sit for several minutes till the dough just turns soft to enable the edges to fold . Spread some mustard sesame dressing on the base of the dough.Put in some onions, followed by the sliced tomatoes. Sprinkle some salt and pepper over. Then fold over the edge of the dough over the filling and brush the crust with the remaining 1/2 egg. Baked in the preheated oven at 190C for 35minutes till the crust turns golden brown. Remove from oven , sprinkle with some olives and drizzle with some balsamic vinegar over the filling.

Thursday, September 17, 2015

Chocolate Pots de Creme ( William Sonoma )

If you are looking for some easy make ahead desserts, you can try making some pots de creme, just like this one here. Easy here means simple, no mixer required, no complicating or confusing steps, no beating of egg whites ..etc. We just need to melt some chocolate together with some cream and milk and then blend them into the egg mixture... that's probably all...goes into  the oven.

This is a custard type of dessert, it is cooked by using the water bath method  Making pots de creme reminds me of making creme brulee in one of our bake along session long time ago. I remember when i did my first creme brulee, i had some calculations made worrying that my custard wont set properly but here i didnt bother, it sets beautifully. The texture is neither too solid or runny, i'm just very pleased with the outcome. I must confess though half way thru the baking, i was on the phone and totally forgotten about the custard in the oven after that. So my pots de creme actually sat in the oven 30 mins more after the heat went off! It didnt do any harm to the pots de creme luckily, the custard is very smooth and the surface didnt get rough...could be also due to the pan has been covered with some foil paper, phew!

can be kept for several days before serving. Serve chilled!

So if you are keen on some make ahead chocolate desserts, do consider trying out this and get some good quality chocolate or make some this weekend and join JoyceZoe and myself in this bake along.

Recipe ( from Williams Sonoma Baking Book )
this is half of the original recipe
170ml heavy cream
170ml milk
3oz bittersweet chocolate ( i used dark choc with 50% cocoa) finely chopped
1/2 tbsp expresso powder/instant coffee powder
3 large eggs yolks
25gm sugar

Get ready 3 180ml ramekins and a shallow roasting pan. Preheat oven to 150C

In a small saucepan over medium heat, combine the cream, milk, chopped chocolate, coffee powder and cook, whisking frequently until the chocolate has melted and the liquid is hot. Do not let boil. Remove from heat.

In a bow, whisk the egg yolks and sugar together using a hand whisk until well blended. While whisking constantly, gradually pour in the hot chocolate mixture into the egg yolk mixture. The pour the custard over the sieve into a glass measuring jug. Skim off any foam and bubbles from the top.
Divide the custard evenly among the ramekins. Place them in a shallow roasting pan and pour hot water to come halfway up the sides of the ramekins. Cover the pan with aluminium foil.

Bake the custards until they are set but centers still jiggle slightly when  the ramekin is slightly shaken, about 55-60 minutes. ( after 55 minutes, i left the custards in the oven for another 30 mins with power off ) . Remove the pan from the oven, cover the ramekins and refrigerate until well chilled. at least 2 hours or overnight.

Thursday, September 3, 2015

Salted Pretzels - Auntie Anne's Pretzel's Copycat Recipe

With this copycat recipe, we can now make these very similar auntie anne's pretzels at home! Pretzels can be very addicting. Flavours aside, the soft , the fluffiness and the chewiness of the pretzels are loved by many. I have tried pretzels from another chain outlet but i personally like Auntie Anne's more...

..and so to bake this, i began searching for a recipe. Wow,  there are actually Auntie Anne's copycat version of pretzels in the internet, quite a number of them, each with almost similar recipes. So i settled for this recipe here for my bake along with Joyce and Zoe. The dough was easy to form and handle though i read from the reviews that the dough is a bit sticky but mine was alright . No additional flour was needed..everything works well. The harder part was forming a balanced long rope at both ends before shaping them. Noticed how long it takes for the workers at the mall to shape pretzels? Probably just 2 seconds for each pretzels.....genius!

This recipe makes 6 regular size pretzels. It comes with a sauce, i didnt make the sauce. I just made some simple salted plain ones. If we do not want to shape them like pretzels, we can turn them into nuggets.  Yes, these pretzels are comparable to Auntie Anne's :D

Recipe ( from cooking classy, )
1 cup milk
2 tsp / 6gm instant yeast
3 tbsp brown sugar
280gm bread flour
2 tbsp melted butter
1tsp fine salt
1/3 cup baking soda
kosher salt/coarse salt for sprinkling

8 tablespoons of melted butter ( for dipping the warm pretzels ) - i didnt do this. I brushed the pretzels with some egg wash and sprinkled some kosher salt just before baking.

Combine milk, instant yeast and sugar in the mixing bowl and using a dough hook, whisk till well mixed. Stir in the 2 tbsp of melted butter. Using low speed, gradually mix in the four and salt . Increase the speed and let it knead till the dough is smooth. Shape into a ball and transfer the dough into a lightly greased bowl, cover with plastic and let it proof till almost double its size.

Deflate the dough and divide into 6 pieces. Roll and stretch each piece of dough into a long rope, about 25-30 inch , holding the ends and slapping the dough as you stretch. Shape each dough into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzelin the soda solution and arranged on a baking sheet, sprinkle with salt and bake for 10-12 mins.After baking, dip the warm pretzels into the 8 tbps of melted butter, turning to coat. Let excess butter drip off.  ( i changed the method here : Prepare a pot of boiling water ( 8 cups of water ) and let it simmer . Dissolve the baking soda and it gently transfer the pretzels into the pot ( i do 2 at a time ) and let it boil in the soda water mixture for 30 seconds. You can use a slotted spoon to gently press the pretzels down as it is boiling ( cos i did not flip over the pretzels ) . Drain and place the pretzels onto a prepared baking sheet. Brush with egg wash, spinkle a generous amount of kosher salt onto each pretzels and bake in a preheated oven at 230C for 10-12 mins or till golden brown.  

Saturday, August 29, 2015

Chinese Triangle Sugar Buns ( 糖三角包 )

Triangle sugar buns as its name implies, are chinese steamed buns basically made up of sugar as its main filling. These chinese buns i believe are kind of traditional type of buns in china as i read ( frm here ) that eating these buns bring back childhood memories and when there are additional wrappers, people will just use sugar to make these buns. It is also one of those popular dim sum found in China.

On the internet, i see some using brown sugar as filling and some using black sugar. The filling appears to be quite dark in colour and to get something close to that and a deeper flavour, i have used molasses sugar here.

One suggestion when sealing these buns, seal them real tight and better to give the seal a wider pinch as when the bun is proving, it will expand and bound to open up the seals if not sealed properly. It happens to some of my buns during the proving process and because there are 3 seals on the bun, the buns opened up all. So i had to slowly pinched it back as not to disturb the shape and the puffiness of the buns. I have made them a little smaller than common, each dough weighing around 25gm, anything between 25gm to around 40gm should be fine.

Dough Recipe ( from @kokken )
Hk flour 150gm  ( i used pau flour )
Instant yeast 1 tsp /2gm
Baking powder 1tsp /2gm
Sugar 28gm
Milk 75-85ml ( replaced with water )
Shortening 2gm

Filling ( from chinasichuan food )
1/2 tbsp roasted sesame seeds
1 tbsp flour ( fry over pan ) *
3 tbsp brown sugar powder ( i used molasses sugar )

* The source suggested frying the flour till it appears a little brown as this gives more aroma. You can have the option to fry or not to fry the flour. 

Some vegetable oil for sealing the buns

Method :
Combine flour, yeast, baking powder and sugar in a mixer bowl and using a fork, mix and stir them together. Add in milk /water and shortening and using a dough hook, mix and knead till smooth.
Let it rest for 10 mins, covered in the mixer bowl. After 10 minutes, knead again for another 5 mins.

Divide the dough into desired sizes, here i have made mine at 25gm each or ( between 25-35gm ). Roll out each dough to a circle and scoop some filling to the center of the dough.  Use thumb and index finger to fold the sides into a triangle and seal the edges with oil. Place a small parchment paper at the bottom of each bun.

Arrange the buns on a steamer rack and let it proof for about 45 mins and steam on high heat for about 12 mins.

This post is linked to Little Thumbs Up event ( August 2015 : Brown Sugar and Molasses ) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

Also linking to Best Recipes for Everyone ( August 2015 : Dim Sum ) organised by Fion of Xuan Hom .s Mom Kitchen Diary and hosted by May of 厨苑食谱

Thursday, August 20, 2015

Chocolate-Strawberry Marble Pound Cake with Chocolate Glaze

Here's a fun twist on a marble pound cake, the book says. What's the fun twist? Some berry jam is stirred into part of the batter to create a subtle fruity flavour , drop dollops of different batter to create marbling effects, coat the cake with more jam and glaze with chocolate . That's the cake I'm baking along with Joyce and Zoe today. The recipe from the book uses raspberry jam , i have used strawberry jam for mine.

I do have mixed feelings regarding the cake. I could hardly taste the fruity jam flavour of the cake, even it's meant to be subtle.'s more like a chocolate cake to me especially it comes with the ganache. Otherwise it is still a not too bad chocolate pound cake. However i do have to highlight that this cake gets extremely hard when it sits in the fridge. I put it in the fridge right after i covered it with ganache and took pictures the next day. From the pic, you can see that the the crumbs looks a bit hard. If keep in the fridge, we will have to bring it out and let it sit for a while before serving for the cake to return soft. Alternatively, after baking , just leave the cake at room temperature for 2 days before storing it in the fridge. oh ya, i did add a drop of red colouring to the jam batter...even tho it didnt taste any fruity, can psycho the people a bit la, it is a strawberry chocolate cake..hee hee..

Recipe ( from the book, Cake Keeper )
For The Cake
3 oz semisweet or bittersweet chocolate, finely chopped
4 large eggs, room temperature, lightly beaten
2 tsp pure vanilla extract
190gm cake flour
3/4 tsp baking powder
1/4 tsp salt
225gm unsalted butter, softened
1 1/4 cup sugar( i used 180gm )
1/4 cup raspberry jam ( i used 1/2 cup strawberry jam)

For The Glaze
1/4 cup raspberry jam / strawberry jam
6 tbsp heavy cream or a little bit more for pourable consistency
2 tbsp light corn syrup ( i used 1 tbsp golden syrup )
4 oz bittersweet chocolate
1 tbsp raspberry liquer ( omitted )

Preheat oven to 165C. Grease and line a 9inch by 5 inch loaf pan and dust with flour
Place the chocolate in a bowl and melt completely over a pot of simmering water. Set aside to cool.
Combine the eggs and vanilla in a bowl and lightly beat. Combine the flour, baking powder and salt in another medium mixing bowl.

Combine the butter and sugar in a mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 mins, scraping down the sides of the bowl as necessary
With the mixer on medium low speed, pour in the egg mixture in slow stream, stopping the mixer once or twice to scrape down the bowl. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

Scrape half of the batter in a bowl and whisk in the raspberry jam. Whisk the melted chocolate into the remaining batter. Scrape 1/2 of the raspberry batter into the prepared loaf pan, smooth the top then add 1/2 of the chocolate batter. Repeat the layers with remaining batter ( or drop dollops of each batter into the pan ) then run a knife blade through the batter to create marbling. Do not overmix.

Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto wire rack to cool completely.

Make the Glaze
Heat up the 1/4 cup of jam until loose and brush the warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup and chocolate in a small pot and heat over medium , whisking until smooth. Stir in the liquer if using. Let stand until thickened, about 30 minutes ( i only let it sit for about 10 minutes before it gets too thick ) , spoon the glaze all over the cake, smoothing it over the top and sides of the cake with a small spatula. Let stand until glaze firms up about 1 hour before slicing.

Can store at room temperature for 2 days, wrap loosely in plastic or keep in the fridge. Thaw before serving.

Wednesday, August 19, 2015

Lo Mai Kai ( 糯米鸡 ) Steamed Glutinous Rice with Chicken

Lo Mai Kai or Lo Mai Gai, as called in Cantonese is one popular dim sum dish. Not only we can get them at dim sum restaurants, some very small dim sum stalls at coffee shops do sell them too. They normally come in small portion, like in a bowl but even so, normally when we order Lo Mai Kai , we share. Hardly i eat the whole Lo Mai Kai by myself. You know, the after effect of eating Lo Mai Kai can be very filling! Everyone orders his or her favourite dim sum, everyone eats a bit of this and that is what all about dim sum eating. Sharing. Even egg tarts, some they cut into half and even quarters, unless it is a teeny mini egg tarts, sorry then cannot share.

So Lo Mai Kai is basically steamed glutinous rice with chicken, mushroom and chinese sausages.  They are steamed in small aluminium or stainless steel bowls, so to do it at home if you do not own any of those bowls, you can use those foil packed ones or heat resistant rice bowls. Here, i have used the common small aluminium bowls and made 4 portions.

makes 4 portions
Ingredients A
150gm chicken meat/ boneless chicken thigh, cut into small bite sized**
Marinate with :
1/2 tsp salt
1 tsp oyster sauce
1/4 tsp dark soya sauce
1 tsp ginger juice

Method : Marinate the chicken and keep in the fridge overnight.

** instead of weighing, you can just cut out 12 pieces of bite sized chicken, ie 3 pieces for one portion

Ingredients B
220gm glutinous rice, rinse and soak overnight
1 tbsp light soya sauce
1/2 tsp oyster sauce
3/4 tsp sugar
1/2 tbsp garlic oil
1/8 tsp chicken powder

Drain the glutinous rice and steam the rice on a shallow pan for 20 mins. Sprinkle some water over the rice once during the steaming process. After steaming, add the seasonings to the hot glutinous rice and mix till well combined with a wooden spoon and fork. Taste and adjust seasoning if needed. Set aside.

Ingredients C
1 clove garlic, minced
1 shallot, minced
8 mushrooms, soaked and stem removed ( if mushroom is big, cut into half )
approx 2/8 cup of water
1/2 tsp light soya sauce
1/8 tsp dark soya sauce
10 slices chinese sausages

In a wok, saute the garlic and shallot till aromatic and add in the mushrooms. Stir fry the mushrooms and for a while and add in the marinated chicken plus all the juices. Stir fry for about one minute and add in about 2/8 cup of water and let it boil. Add n dark soya sauce if necessary for darker colour. and cook on medium heat for several minutes till the chicken is cooked. Taste and see if more seasoning is needed. The gravy will be lesser after cooking. Off the fire and reserve the gravy.

On each steaming bowl, allocate 3 pieces of chicken, 2 pieces of mushroom and 2-3 slices of sausages and layer them in between the cooked glutinous rice and fill them up to the rim of the bowl. Then use a spoon to flatten the surface. Spoon some reserved gravy on top of that, do that for each bowl and steam the rice again for 15mins. Remove from heat, invert the bowl onto a plate and serve immediately.

This post is linked to Best Recipes for Everyone August 2015 ( Theme : Dim Sum ) organised by Fion of Xuan Hom's Mom Kitchen Diary and hosted by May of 厨苑食谱  

Friday, August 14, 2015

Green Tea Hokkaido Chiffon Cupcakes

The idea of making these green tea hokkaido cupcakes came up when i saw those cute little green tea chocolates at the supermarket. Well, actually i do have in mind of making another batch of cupcakes earlier, just not sure about the flavours, so when i happened to see those chocolates, green tea cupcakes it shall be and use those chocolates to complement the topping, ..ta dah!

I have used the same recipe as in the Chocolate Hokkaido Cupcakes only with a small increase of sugar in the cupcakes. As for the filling, it's just plain whipping cream with some sugar. Happy baking and happy weekend!

3 egg yolks
25gm casster sugar
35ml oil
50ml milk
60gm cake flour
10gm green tea powder
3 egg whites
25gm caster sugar

Preheat oven to 170C. Sift cake flour and green tea powder together. Using electric mixer, beat egg yolks and sugar till pale, this takes about 4-5 mins. Add in oil and half amount of milk and whisk. Add in the sifted flour and green tea powder and and rest of the milk and whisk till well combined.

Whisk egg whites till foamy and gradually add in sugar and whisk till soft and firm peaks. When the beaters lift up, it shows a droop but firm. Mix 1/3 of the meringue into the egg yolk batter to loosen up and fold i the rest of the meringue into the batter. Scoop batter into cupcake liners till 34 full and bake at middle rack for about 20-25 minutes. Let cupcakes cool before putting in the filling.

Whip 150ml dairy whipping cream and 3 tbsp castor sugar together till firm. Fill piping bag with filling fitted with a rounded tip . Poke the tip into the centre of the cupcake and fill in the cream into the cupcakes.