Thursday, February 6, 2014

Sarawak Steamed Coffee Layer Cake

This was a MUST cake for Chinese New Year when we go back to Sibu , Sarawak for Chinese New Year

Recipe from my Mother in Law :-

10 eggs
14 ounce Butter
4 Oz Icing Sugar
6 Oz plain Flour
340gm Kaya
1 small tin Condensed milk
4T Coffee (nescafe)
2 T cocoa Powder
1tsp Baking Powder

~ Beat Butter with icing sugar till pale & fluffy
~ Beat in egg one at a time
~ Add in flour, Baking Powder ,  kaya & condensed milk
~ Mix till smooth
~ Separate into 2 portion with one portion plain , the other portion add in nescafe & cocoa Powder
~@@ we making 4 layers of coffee & 3 layers of plain
~Prepare steamer , when water is boiling, put in the first coffee layer, covered & steamed at low heat for 6-7 mins
~Repeat with the next layer till finished up to 7th layer
~ steamed extra 20 mins

Our chinese New year Decoration at Sibu

Dinner Roll - TangZhong Method

Happy Chinese New Year 2014 Year of the Horse !!

I have be lagging lately, really lazy to update my blog...

Here is another recipe for soft bouncy bun

Before Going into Oven 

 Spread with kaya & Cold Butter !!

Recipe : (Makes 5 Buns @ 80 gm each)

Tang Zhong dough :-

40 gm Bread Flour
40 gm Hot water

Main Dough :-

200 gm Bread Flour
20 gm sugar
30gm egg
100 gm milk
40 gm tang zhong
3 gm yeast
20 gm butter
3gm salt

*Mix Tang Zhong dough and set aside to cold.

~ Mix All Main Dough Ingredients.
~First Prove ~ 1 hour or till double
~Shape & prove again till double
~ Bake at 180 C for 15 mins