Cheese Kopitiam Milk Bun ---- Kopitiam Milk Bun #3

 Again ....Kopitiam Milk Bun.... A Chessy version this time

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Wholemeal Flour
12 gm milk
30 gm egg
1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter
Additional : Mixture of cheddar Cheese & Parmesan Cheese

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Sprinkle some cheese on top of the bun
8) Bake at 180 C for 12 mins.

Pandan Kopitiam Milk Bun -- Kopitiam milk bun #2

Haha.... its kopitiam  milk bun again, have been trying out different flavours this time after seeing a chinese blogger Siew Hwei attempt ...

Thanks siew hwei for sharing ! this bun smells so good while baking in the oven..

Recipe adapted from siewhwei80.blogspot.com

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Bread Flour

                                                                   42 gm pandanjuice

1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Bake at 180 C for 12 mins.

Kopitiam Milk Bun

This recipe is a keeper , it's sponge dough is easy to prepare and the final main dough does not need 2 times proving time... but it produced soft fluffy

bun !!

Recipe adapted fromvinniebakingparadise.blogspot.com

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Bread Flour
12 gm milk
30 gm egg
1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Bake at 180 C for 12 mins.

Savoury Rice Dumplings

Well...its Duan Wu Festival again .... Wishing All Happy Duan Wu Festival !!

Recipe as published in my blog.... Enjoy!!

Wholewheat Focaccia Roll

Same recipe ....but i make it into a roll and added wholewheat flour to it

Same Great Taste !! Wholesome goodness!!

Recipe please refer here

Gruyere Cheese Focaccia

Seen this recipe at Bakes for Happy Kids for a long time , but only managed to get the gruyere cheese recently. Decided to quickly try out this great recipe

Gruyere cheese focaccia 
Adapted from Bakes for Happy Kids
Dough Recipe :-
250 gm Bread Flour
10 ml Olive Oil
4gm Instant Yeast
2 gm sea salt
150ml water

Layering ingredient :- 180gm gruyere cheese

Mix the above ingredients till you get a smooth dough. Covered  dough in an oiled bowl , proof for an hour or till double. Slowly tip out the proof dough & cut into half. 
Roll flat and put inside a pyrex square dish. Add in sliced gruyere cheese, and covered up with and second half of the dough .
Covered and proof for another hour or till double. Make small indentations on top of the dough. Sprinkle some sea salt & olive oil. Bake at preheated oven for 30 mins at 180 C

  

So Soft & Tasty !! See the melted gruyere cheese!!

Traditional chinese steamed egg cake- No leavening

Traditional steamed egg cake ... only three very basic ingredients to make this cake. It was delicious!

All you need is

a bowl of eggs
a bowl of caster sugar ( I reduced to half a bowl)
a bowl of rose flour or cake flour
a tiny bit of salt

You need to beat the eggs (cold from fridge!) and caster sugar till pass ribbon stage < i.e. when you hold up the balloon whisk the batter will drop when you count to 3. that is the stage you want to stop at.
Then gently fold in the flour & salt.
Steamed in a rattan bowl or i am using a dim sum wooden mould for 25 mins on high heat.

Hot !! from wok!!

No Leavening Agent use, but still can get soft & fluffy cake


My Dad told me that when they were kids, they were ask to whisk the egg by hand ! see how long they need to whisk to get the passed ribbon stage...we are lucky now to have high tech mixer...

Steamed Caramel banana cake

Steamed caramel banana cake Recipe adapted from Sonia 90g coarse sugar 200g evaporated creamer 15g butter 230g all purpose flour 200g mashed banana 120g caster sugar 3 eggs (large), cool from fridge 1tsp baking powder 1/4tsp salt Method Add coarse sugar in a saucepan, heat over medium heat till melt and turn brown. 2. Add in butter and stir till butter melted, pour in evaporated milk and mix well. 3. Remove from heat, stir till all caramel sugar dissolved. Set aside to cool. 4. Sift flour, baking powder and salt together, set aside. 5. Beat eggs in a mixing bowl over medium speed (I use hand mixer), gradually add in caster sugar, continue to beat till thick and pale in colour (5mins at medium speed and change to low speed for 2mins). 6. Add in mashed banana, caramel liquid and flour, use a balloon whisk to mix well till no lumps. Pour batter into prepared pan that line with paper. 7. After water boiled, steam over medium heat for 30mins.

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Pumpkin red bean bao

Tomorrow is a very important days for Malaysian... We will be casting our votes .
This recipe I have adapted from 孟老师 steamed bun recipe , resulting a beautiful orangey bao ...
Ingredients :-
75gm water ( you may not need all, add slowly till you get a pliable dough)
175gm plain flour
75gm pumpkin purée
15gm brown sugar
3/4 tsp instant yeast
1T corn oil

Knead all the above ingredients till you get a pliable and soft dough that will not still on your hand.
Covered and rest for 10 mins.
Divide into 25gm each . You will get 11 pcs. Roll flat and wrap in the red bean paste.
Let frement for 20 mins or till double .
Steamed starting with cold water , turning fire to medium heat for 20 mins Do not open the cover of wok immediately, off fire and let it sit for 3 mins before opening so you will get a smooth surface bao.

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

Pandan Hee Pan

This is another good recipe. Chewy & Fragrant... If you craving for this kueh and do not have time to get ready the sponge dough...this is the recipe to try out..

Thanks to bernice Kitchen for sharing !!

Recipe (adapted from Bernice Kitchen)
All Purpose flour  150g ( I used 100 gm Cake flour +  50gm rice Flour)
Glutinous rice Flour 130g
Instant Yeast 1/2tsp+1/4tsp
Caster Sugar 70g
Pandan Leaves 5 pcs + 200gm water ( Blend & sieve to get the pandan Juice)
Corn Oil  15g
 

1) Sieve All purpose flour & glutinous rice flour into a bog bowl
2) Add in yeast , caster sugar , mix well
3) Slowly add in pandan juice and knead till become a dough and does not stick on your hand. (Note : you may not need all the pandan juice)
4) Slowly knead in the oil till you get a smooth dough
5) Divide dough in 50 gm each
6) Shape round and flatten onto banana leafs ( I am using parchment paper)
7) Cover and rest for 30 mins ( Note : you may test by pressing the surface of the dough, and if if feels springy then is ready for steaming)
8) Steam at medium heat for 12 mins. Turn off fire but do not open the cover yet. Open a small slit just to release the heat for 5 mins. Then slowly open the cover.

Pandan chiffon cake

Pandan leaves juice is good for our health. I do not normally buy pandan kueh or cakes from outside store as they normally used pandan paste or essence ..
Freshly squeezed pandan juice is way better . It is very fragrant as I can smell it while mixing the cake batter
I am using the cakeland heart shape mold in making this chiffon cake . I loves the shape .... They looks hearty ... Hehe

Recipe from Nasi Lemak Lover

Hakka Hee Pan

Today try on making my traditional kueh... hakka hee pan..

This recipe is a real keeper !! the kueh is soft, fluffy & chewy!!

Recipe from wendyinkk@blogspot.com

SPonge dough :-

1tsp yeast
200 gm flour
150gm water

Mix the above , covered and prove overnight at room temperature.

Main dough :-
100 gm flour
150 gm glutionous rice flour ( i used 130gm glutinous rice flour & 30gm rice flour)
125gm water
125gm sugar

a bit of red coloring
some oil for rubbing hand

Mix the sponge dough and the main dough together, knead till soft.
Cover and prove for another 4hours.
Then shaped 50gm each and place on a banana leaf.
Let proved for another 15 mins, steamed at medium heat for 15 mins.

 I am submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love 

Buttery Almond Squares Cookies

This was the most tedious cookies i have ever made !! but munching on it is very addictive !! Buttery , crispy with almond fragrant ....simply irresistible ...
Thanks again to Sonia of Nasi Lemak Lover for sharing this wonderful recipe

Even while updating my blog , i am still eating n eating on this cookie...

Recipe from Sonia @ Nasi Lemak Lover

Ingredients
190g butter ( I used Golden Churn Butter)
100g icing sugar
50g egg white
220g Top flour or Cookie flour ( I used Supreme Cake Flour)
2tsp custard powder ( I used Corn Flour)
50g ground almond

Almond flakes
For egg wash-3 egg yolks + 1tbsp milk

Method
1. Cream butter and icing sugar on low speed for 1 minute. Scrape mixing bowl and continue to mix on medium high speed for 3-4minutes till light and fluffy.
2. Add in egg white and mix on medium high speed for 1min.
3. Add in ground almond, mix well. Sifted in cookie flour and custard powder. Mix for 1 min to form soft dough (dough is wet).
4. Spread the dough onto the tray. Cover a plastic sheet on top and roll evenly with a rolling pin. Remove the plastic sheet.
5. Bake in a preheated oven at 170C (lower rack, fan forced) for 4mins until half cooked. 
6. Take out from oven and let cool for 1min. Use a pizza cutter or knife, slice into rectangles.
7. Brush with egg yolk and place two pieces of almond flake on each of the cookie repeat until finished. 

I am submitting this post  to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Love

Baked Nian Gao aka Mochi Cake

This Baked version of nian gao is simple & easy to make. Try it !

Recipe as below :-

1 packet glutinous rice flour
1 tin coconut cream ( i used Ayam Brand)
1 tin Ideal Milk
2 eggs
2tsp Baking Soda
125 ml melted butter
2 cups Molasses Sugar

Mix well eggs, melted butter and Molasses Sugar .
Then add in coconut cream & ideal milk. Mix till well combined.
Lastly add in glutinous rice flour with 2 tsp baking soda. Mixed till well combined.
Pour the batter into a 8" x 8" baking tin greased and lined the bottom of the tin with baking paper.
Baked at 180 C for 30 mins.

Let cool in the tin. When cooled, invert the cake and served the next day.

 This Baked Nian Gao is well received by everyone during our house celebration on the eve of chinese new year !! LOL!! everyone kept asking for recipe ....so here it is i have posted here...:)


I am submitting this post  to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover