NATURAL YEAST KILLER TOAST - PANDAN FLAVOUR

Hi Hi ... Long time did not update my post...sigh....

Today i am sharing my recipe of the famous killer toast , which required one proofing only but gives a wonderfullllly soft bread.
I have converted the recipe by using my yogurt yeast . Yes , i am addicted to my homemade yeast


:)

Adapted recipe as below :-

Bread Flour 220gm
Brown sugar 30gm
Sea Salt 3gm
Natural Yeast starter, fed- 120gm
Dairy Whip Cream 30gm
Pandan Milk 100gm , blended with 7 pcs pandan leaves
Butter 30gm

Knead all the above except butter till dough comes together
then add butter, continue to knead till membrane stage.
Rest 5 mins
Divide into 50 gm each & Prove till double
Bake at 180 C for 20 mins

It was super killer bread 

Cartoon Charactor kerokerokeroppi frog steamed pandan red bean paste bao

Kerokerokeroppi is my fav cartoon charactor when i was young. So this was the first cartoon bun or bao i am trying out.

Recipe adapted from a chinese recipe book

Pre Dough :-

200gm Bao Flour
115gm water
1/2tsp instant yeast

Roughly mixed the above, covered & let proof for 2 hours

Main Dough :-
100gm Bao flour
30gm caster sugar
30gm oil
50ml milk
all the above predough
1/2 tsp sea salt

Filling :-
adequate red bean paste

for coloring :-
2 tsp homemade pandan paste

Mix & knead all the above till you get a smooth dough( except the pandan paste)
Take out 50 gm of the white dough . Add 2 tsp of homemade pandan paste into the balance of the dough. mix well.
Divide the 50gm white dough into 20 pcs , roll into small ball. This will be the eyes
Divide the pandan dough into 10 portion (about 40gm each)

Wrap in the red bean paste. Put the pair of eyes on top.

Covered & let proof till double .
Steamed from cold water for 12 mins. Let stand  3 mins before opening the cover

In the meantime prepare some charcoal powder , mixed with a bit water.
Once time is up, uncover & paint the eyes & mouth of the frog using a skewer.

Cover & steamed again for another 2 mins. It's done!

Pandan Kaya Layered Cake

Pandan is one of our favourite flavour of cakes.

I have baked a vanilla sponge cake using my favourite sponge cake recipe shared by Sonia

Recipe for Sponge Cake as below (Makes one 6" round cake)

3 yolks
15 gm sugar
55 gm vanilla water
40 gm corn oil
80 gm cake flour

3 Whites
55 gm sugar
1/2 tsp tartar

Steps :-
Prepare a 6" round cake tin with a removable base.
No need to line the cake tin
Add Sugar into yolks , mix till fluffy
Add in corn oil, mix well.
Then add in vanilla water, stir well to combine
Sieve in flour, stir well to combine.
Whisk egg whites and cream of tartar till foamy, gradually add in sugar and continue beat till near stiff peak.
Take 1/2 of meringue and use hand whisk to mix well with the yolks  mixture
Fold in the balance .
Pour into the baking tin and baked at preheated oven at 140 deg for 25 mins, 160 deg for 30 mins or till cake is done.
Once baked , turn tin upside down and cool completely before remove from tin.

Kaya Layer recipe :-
Ingredients A
600 gm water
80 gm sugar
1 tsp agar agar powder
50 gm unsalted butter
80 gm pandan juice

Ingredients B
240 gm coconut milk
70 gm white hun kwee flour

Mix Ingredients A in a pot. Let rest for 30 mins
Mix Ingredients B in a Bowl, till lump free
Heat up ingredients A will near boiling , off fire then add in Ingredients B, Mix well
On fire to medium low heat, keep stirring . Cook till mixture able to coat the back of your spoon and not taste floury. Off fire , keep stirring for 1 min to slightly cool the kaya mixture

Get ready a cake ring, put one piece of the sponge cake , pour in 300 gm of the kaya
let cool for 1 min. Repeat.

Cool the cake in fridge for 4 hours (min) or overnite.

Cake is not sweet at all, Enjoy!

Pandan Kuih Kosui

This is one of my son's favourite kueh. Made this using pure pandan juice

Loves the color....

Recipe from Bernice's kitchen

Ingredients :-

Rice Flour 125 gm
Tapioca flour 25 gm
Caster sugar  110 gm
Pandan Juice 500 gm
Alkaline water 1/2 tsp

Prepare the steaming bowl by greasing it.
Mix all ingredients in a big bowl, strained it.
Preheat steaming wok , put in steaming bowl and steamed for 3 mins
Then add in the batter, steamed at high heat for 25 mins
Let cool completely before unmoulding

Pandan Chiffon Cake

I am happy ...yeah! i managed to get a tall and fluffy chiffon cake. Pandan flavour has been a popular choice when comes to chiffon cake...the aroma fills my house ...yumm...

Thanks to nasi lemak lover for sharing this wonderful recipe


Recipe : (makes one 21cm chiffon pan)

5 egg yolks
20g sugar
60g water + 20g homemade pandan paste
80g corn oil
125g cake flour

5 egg whites
90g sugar
1/2tsp lemon juices or 1/2tsp cream of Tartar

Method
1. Lightly whisk egg yolks and sugar till combined.
2. Add in water, homemade pandan paste and corn oil, mix well.
3. Add in cake flour, stir and fold till well combine.
4. Whisk egg whites and lemon juices till foamy, slowly add in sugar and continue beat until soft peak formed.
5. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
6. Fold in 2/3 or meringue and use a spatula, fold with egg yolk batter till combined.
7. Pour into chiffon tins, bake at pre-heated oven at 160c (fan-forced) for 40-45mins.
8. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

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.

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

Pandan Ogura Cake (相思蛋糕）

Today is still a public holiday in Malaysia.
Wake up early and managed to bake this YUMMY , Melt in your mouth cake

Recipe as below :-

Corn oil - 65gm
120ml fresh Coconut Milk blended with 6 pcs pandan leaves - sieved and get 80ml coco panda milk
1/4 t salt
65gm superfine flour - sieved
5 yolks
1 egg

Mix well the above except flour. Mix until bubbles appeared. Then add in flour. Mix well & cover.

Egg whites - 5 nos
70gm caster sugar
1/2 t tartar

whip whites till soft peak .

Fold in 1/3 of the whites to the yolks mixture. Mix well. Then add in the balance. Fold carefully . do not deflate the whites.
Baked bain marie  in a 7 " square pan at 160 C for 50 mins.
Invert pan and let cake cool inside the pan before unmoulding it.