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.

Thursday, August 6, 2015

Chocolate Hokkaido Chiffon Cupcake with Strawberry Cream ( 巧克力北海道蛋糕 )

Hokkaido cupcakes are so popular that many of my blogging friends have already made them many times and are still making it every now and then, trying out new flavours. I can understand why. Besides its soft and light texture that may of us like,  hokkaido cupcakes do not really need any fancy decoration , just some simple whipped cream coupled with some cute or the proper hokkaido cupcake cases, it looks pretty enough, at least thats what i think!.

The irony thing is that even though they are called Hokkaido Cupcakes, they did not come from Hokkaido or Japan. From where then? I dont know. There's a bakery near where i stay named their Hokkaido cupcakes as Osaka Cupcakes . Just like Ogura Cakes which sound very much like a Japanese thing right? ..but originated from a bakery in Batu Pahat.

Hokkaido Cupcakes, a chiffon cupcake that is center filled with cream. 

Here i have made some chocolate hokkaido cupcakes with simple strawberry whipped cream using frozen strawberries. I have thawed them for quite a while before blending it in a food processor, then add them into some whipped cream.  Yes, Hokkaido Chiffon Cupcakes is our theme for bake along up till Aug15, 2015, that's me baking along with Joyce and Zoe , do link with us if your are baking some or a new flavour to try out.

Chocolate cupcake recipe ( from Cuisine Paradise )
makes around 8-9 cupcakes ( depending on cupcake size )
3 egg yolks
20g castor sugar
35ml oil
50ml milk
1/2 tsp vanilla extract ( omitted )
60gm cake flour/ superfine flour
10gm dutch cocoa powder
3 egg whites
25g castor sugar

Preheat oven to 170C. Sift cake flour and cocoa powder together. Using electric mixer, whisk egg yolks and sugar till pale, this will take around 4-5 mins. Add in oil and half amount of milk and whisk. Then put in the sifted cake flour and cocoa powder and rest of the milk and whisk till well combined. Leave aside.

Whisk egg whites till bubbly and gradually add in sugar and whisk till soft and firm peaks. When the beaters lifted up, it shows a droop but firm. Mix 1/3 of the meringue into  the egg batter to loosen up and fold in the rest of the meringue into the batter. Scoop batter into prepared cup liners till 3/4 full and bake at middle rack for about 20-25 mins ( my cupcake liners are smaller than normal, i baked for about 20mins) Let cupcakes cool completely before putting in the filling.

Strawberry cream
100ml dairy cream
2tbsp castor sugar or a little bit more
2.5 tbsp strawberry puree

Whisk chilled dairy cream and sugar together till firm and add in the strawberry puree. Whisk till well combined . Using a rounded tip, poke in the tip into the cupcakes to fill up and decorate.