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.