Monday, April 20, 2015

Candied Kumquat Crumble Buns


candied kumquats crumble buns

This recipe from Wendyinkk with some modifications.
I don't have strawberries in hand but made a huge portion of candied kumquats the other day.
Maybe next time will try it with strawberries.

With the candied kumquats , the buns smells really good and awesomely delicious.

Ingredients:

Dough :
250 gm plain flour (I used high protein flour)
40 gm sugar
1/4 tsp salt
40 gm butter
1 egg
120 gm milk
1 tsp instant yeast

Crumble :
40 gm flour
1/2 tsp vanilla extract
30 gm cold butter
30 gm sugar

Topping :
200 gm strawberries( I used candied kumquats )
more milk for brushing

Sugar Drizzle :
Icing sugar + water(add enough wateruntilit's pipeable)
( I used my left over pastry cream)

Method:
Combine ingredients for dough and knead til smooth.
Cover and proof til double.
Make 12 portions, form each portion into a patty about 1 cm thick.
Proof for 30 minutes.
Make crumble by rubbing all the ingredients together. Keep chilled.
Preheat oven at 180 C.
Press proofed dough pieces with a glass( flour the base) and make a dent.
Place candied kumquats /strawberries in the dent.
Brush with milk and sprinkle crumble.
Bake for 15 minutes on middle rack or until golden .
Pipe sugar dizzle over if preffered.

candied kumquats crumble buns

Before baking...... 

candied kumquats crumble buns
After baking.....

candied kumquats crumble buns

Piped some pastry cream, or some sugar drizzle......

candied kumquats crumble buns


candied kumquats crumble buns

yummmsssss.......

Saturday, April 18, 2015

Candied/Preserves Kumquats

preserves kumquat

Kumquat season is over, but lucky me still manage to get some about 2 kilos from Longtan Lake at Yilan County, Taiwan. Yilan County is well known for their kumquats , spring onions and hot springs.
I turn all of this precious gems into candies/preserves. Why candies/preserves not jam? Simply because I like to use it for baking, my family loves when I bake some of this tea cakes with chunks kumquat preserved not pureed.Also made some buns with it, which I'll share in another post.

After some reading here and there from nets about this candies/preserves,I got the idea from here ,came out this simple ratio of sugar ,water and this little gems.

If you want to  turn it into jam , you can refer to wendy's blog. Few years back I made some from her blog and it taste awesomely good too.

Here's the recipe from here with some modifications.

1 kg kumquats
500 gm water
500 gm sugar

Method:
Wash and cut kumquats into half.
Remove seeds.
Place kumquats in a large pot of boiling water.
Boil  for 5 minutes and drain.
Combine water and sugar. Heat until sugar has dissolved.
Add kumquats, bring to a simmer until kumquats are soft and translucent and the syrup is slightly thick. 
Spoon into a sterilized jar and seal tightly.

kumquat preserves

Lucky me , still manage to get 2 kilos of kumquats although the season is over....

kumquat preserves

It is better to cut it into half than into rings....so can get the petals shape...;)

kumquat preserves


Friday, April 3, 2015

Nutella Brownies


nutella brownies

This recipe is adapted from Minty'skitchen .
  
Ingredients:
nutella brownies


170 gm dark chocolate , chopped
8gm cocoa powder
2 gm instant coffee granules 
130 gm butter
175 gm caster sugar
1/2 tsp vanilla extract
3 eggs
3/4 tsp salt
95 gm plain flour
85 gm pecans, chopped( I omitted )
100 gm nutella

Method :
Preheat oven to 180 deg C.  Line a 8 inch pan with baking paper. 
Melt the chocolate, cocoa powder, coffee granules and butter in a bowl set over a saucepan of simmering water, stirring until smooth. 
Remove bowl from heat and let cool for a few minutes.   
Add in sugar and vanilla extract, stir to combine.   
Add in eggs, one at a time, mixing well after each addition.  
Add in salt and flour and stir until well combined.  
Fold in pecans.   
Pour batter into prepared pan and use a spatula to spread evenly. 
Drop spoonfuls of Nutella onto the batter, about 4 cm apart, then use a toothpick to swirl the Nutella into the batter. 
Bake for about 30 minutes, or until the edges appeared crispy but a skewer inserted into the centre comes out with moist crumbs.   
Remove pan from the oven and let cool completely on a wire rack before cutting. 
Brownies can be stored in an airtight container at room temperature for several days or in the fridge for a week.

nutella brownies



Thursday, July 24, 2014

Honey Sprite Chicken Wings


Honey Sprite Chicken WIngs

Ingredients :
6 pcs chicken wings
Some chopped coriander leaves

Marinade : 
Honey Sprite Chicken Wings
Marinade for about 30 minutes.
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp soy sauce
2 tbsp custard powder
2 tbsp tapioca flour
1 egg

Sauce:
200 ml sprite
3 tbsp honey
1/2 tsp salt
1 tbsp rose wine
1 tbsp plum sauce

Method:
Rinse chicken wings and drain well.
Season with the marinade for 30 minutes.
Deep fry into hot oil, until golden brown and cooked.

Remove and drain well, keep a side.
Cook the sauce mixture with some chopped corainder leaves until half thicken.
Add in chicken wings,stirring constantly at high heat until well combine and thicken.
Dish up and sprinkle some fresh chopped coriander leaves and serve with hot steaming rice.

Honey Sprite Chicken Wings

Finger lickin' good :)

Friday, May 23, 2014

Banana Cake


Banana Cake

This banana cake is definitely a keeper. It's all start with a bunch of overiped banana ,sitting on my counter top.Ya,  bought lots of banana, end up cannot finish it.....zzzzzz!!

Although I made quite a numbers of banana fruit cakes,ie :Chocolate banana cupcakes , Chocolate banana muffin and Banana and poppy seeds cake, but, I still looking for another banana cake, and I found this easy yet delicious recipe from Dailydelicious.

My family  loooove it very much!! Asking for more....!! Give it a try, and you will love it......;)p

Here's the recipe from Dailydelicious, which I copied and made a small modification.
Ingredients:

195 gm All purpose flour
Banana Cake

1/2 tsp  Baking powder
1/2 tsp  Baking soda
1/4 tsp  Salt (omit, if use salted butter)
130 gm Unsalted butter or salted butter
130 gm Granulated sugar( I used 100 gm )
1 Egg
1 tsp Vanilla extract
190 gm  Mashed banana ( I used 220 gm)
85 gm Whipping cream
1 tsp Lemon juice
2 Bananas for topping
Torbinado sugar or Demerara sugar, for sprinkle on top of the cake( I used coarse sugar)

Method:
Preheat the oven to 180°C
Line 20cmx20cm pan with baking paper.( I used 8 inch pan)
Sift flour, baking powder and baking soda together.
Mix the whipping cream and lemon juice together.
Beat the butter and salt until soft., 
Add the granulated sugar then beat until light in color.
Add the vanilla, beat until combine..
Add the egg, beat until combine.
Add the mashed banana, beat until combine.
Pour 1/3 of the sifted flour into the bowl, fold to combine.,
Pour half of the whipping cream mixture into the bowl,  fold to combine, repeat with the rest of the flour and the whipping cream mixture (end with flour).
Pour the batter into the prepared pan, smooth the top, cut the banana into small rings, and place on top of the cake.
Sprinkle with  Torbinado sugar or Demerara sugar.
Put into the oven and bake for 35-40 minutes.
Let the cake rest in the pan for 10 minutes before remove from the pan.

Banana Cake


Banana Cake