Thursday, April 26, 2012

Monkey Bread

Recipe from dailydelicious  and I saw K.Nor  baked this bread too.

There's not enough nuts mixture on top of the bread.It's all slip down from top to the bottom of the bread.And too bad that I don't have any extra walnut left to top it up......Next time if I do this again, I'll add the topping just before I send it into the oven.
The taste , not bad, really soft bread,and it will be more umphhh/kick if the topping stayed there.

Ingredients :
240g Bread flour  
60g Cake flour
5g Instant yeast
20g Granulated sugar
4g Salt
1 Egg yolk
175g Water
20g Butter


For topping:
40g melted butter
40g Walnut
70g Light brown sugar
1 Egg white

Method :
Mix together egg yolk and water.
Put the flours, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and water mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together (add more water if the dough's too dry).
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes. Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
See how to knead bread, here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

For topping:
Preheat the oven to 150°C.
Roast the walnut for 10minutes, until fragrance, let it cool.
Put the nut and light brown sugar into the food processor and process until powdery.Set aside.


Preheat the oven to 180°C.

Butter the tube pan (if you have the one with removable bottom will make your life easier).
I used  9 inch  loose pan .
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 30 pieces (they will be small) roll into balls.
Dip the ball into melted butter, nut mixture and egg white.
Then place them in prepared pan.
Let the dough rise until almost double in size, about 40-50 minutes.
When the dough ready, put into the oven and bake for 30-35 minutes. If the top of the bread is too brown before the bread is done, cover it with an aluminium foil.
Let the rest in the pan for 10-15 minutes, then remove from the pan and let it cool on a wire rack.
Or, serve piping hot from the oven, it will be fun to eat ^^.




Tuesday, April 24, 2012

Nyonya Palm Sugar/Gula Melaka Layer Kuih




My imagination/plan of making this kuih is 8 layers only.When I finished mixing all the (A) and (B) ingredients, I realised that the (A) batter looks like not enough, so little.So, I weighed and mixed the (A) ingredients again, now it become double...haha
But, how come 10 layers??!!! Hahaha...I missed count ...lols.....while waiting for each layer to cook, which it took about 4 minutes, I watched drama  , I just couldn't stand there and wait, no patience at all......so I walked in and out from living room to the kitchen...hahaha....end up I missed count and forgot each layer volume too....:P 
But, it still looks nice and tall, right?
The taste?? It's a bit toooo sweet for me, I should cut down the sugar, but I like the nice aroma of the gula melaka/ palm sugar.
I write down the original recipe here, you can cut down the sugar into half , if you don't like sweetingy thing.
And, also if you want  it tall, like in the picture, double the (A) ingredients and use 7 inch tin (mine 7 inch square tin)
Ingredients:
(A)
60 gm rice flour  
30 gm green pea flour
100 gm caster sugar
30 ml thick coconut milk
200 ml water
1/4 tsp salt
some yellow colouring

(B)
60 gm rice flour
30 gm green pea flour
300 ml thick coconut milk

Syrup :
150 gm palm sugar/ gula melaka
200 ml water
3 blades pandan leaves (knotted)

Method:
To Make syrup : 
In a pot, add in syrup ingredients and cook over medium-high heat until the sugar completely dissolve.
Remove from heat,  leave  it cool .

Combine all ingredients (A) and strain well.
Combine all the ingredients (B) and add in syrup, strain well   .
Prepare 8 inch square tin , lined with plastic sheet or banana leaf. I lined mine with aluminium floil.
Spoon batters in tin on sequence of different colour at about 150ml each layer.
Cover and steam each layer for 4 minutes over high heat.
For the final layer, steam over high heat for further 15-20 minutes. 
Remove from heat and leave it to cool. Cut and serve.


Saturday, April 21, 2012

Cornflakes Cups

This is Agnes Chang's recipe which she posted in Yum Yum magazine. Originally named Chinese New Year Cornflakes Cup, but I made this last week, and not Chinese New Year, and I changed the name....:D
When I saw it for the first time,I found it interesting, cause, she's using anchovies and peanuts combined with cornflakes, glued with honey.
And it turned out really nice with the balance taste of saltiness ,sweetness , buttery and crunchy.

Ingredients:
100 gm butter
150 gm cornflakes
100 gm peanut, toasted and skinned
100 gm fried ikan bilis  (anchovies)( I used 150 gm)
100 gm honey/golden syrup

Method:
Melt butter in a wok, add cornflakes and stir well.
Add roasted peanuts , ikan bilis (anchovies)and stir well.
Pour in honey and mix well combined.
Line small petitins with small paper cups, spoon mixture into small paper cups and press slightly.
Bake in a pre-heated oven at 160C for about 12-15 minutes , till golden brown.
Remove and leave to cool before storing.

Mix all the ingredients.


Spoon the mixture into paper cups


Friday, April 13, 2012

Kumquat Rolls

I still have some pureed kumquat compote in my fridge , the leftover from Kumquat Almond Tea Cakes.
I love the soft texture of the rolls .
And I made the rolls again....hehehe , but just changed the filling, I use kumquat compote as the filling, and it turned out great!
I like the sweet and tangy taste of these rolls ...yumyum, and  not forget the topping too.Don't skip the topping.
The rolls and Kumquat Compote originally from Wendy.

Ingredients:
Dough:
250 gm bread flour
125 gm fresh milk
50 gm sugar
5 gm instant yeast
1/2 tsp salt
38 gm butter
1 egg

Filling:
Some butter
Some Pureed Kumquat Compote

Frosting/ Topping
45 gm cream cheese
30 gm butter
70 gm icing sugar( I used 60 gm)
1/4 tsp vanilla extract
Pinch of salt

Method:
Mix all the ingredients for dough in a mixing bowl.
Knead on speed 4 for 15 minutes( using KA) or until window pane stage.
Cover and let the dough proof until double, for about 11/2 hour.
While dough is proofing, grease a 9 inch tin, ( I use square pan & lined the bottom)
When the dough is ready, roll it into a rectangle about 8mm thick( mine about 3-4mm thick)
Spread butter over the dough, then spread some Kumquat Compote over and roll up.
Pinch seams and cut roll into 9 pieces.
Arrange then in prepared baking pans .
Cover and let them proof for another 30 minutes, until they looks puffy.
Bake in preheated oven 150( fan) / 170C for 20-25 minutes.( Mine at 180C for 20 minutes)

While rolls are baking,prepare frosting.
Place all frosting ingredients into a microwaveable bowl and zap on high for 30 seconds.
Stir to combine.
(Or, you can just let everything come to room temp and beat together, not necessary to zap, but it's so much easier to zap)

If too runny, chill in fridge awhile waiting for the rolls to bake and turn warm.
Frost the warm rolls and serve.

 Waiting for it to rise...

Ready to go into the oven, like the color, very nice..

After baking....

Soft rolls with the sweet and tangy filling...yumyum with the topping ;)

Thursday, April 12, 2012

Steam Sweet Potato Cake


My sister gave me this purple sweet potatoes. Last year I made Angkoo kuih with it. But this time I search for a different recipe.
And found this recipe from Hearts Aflutter with Desserts book.
I thought it will be so sweet, so I cut down the sugar.
And it turned out not so sweet.The very good thing is, my sister can enjoy it without worrying her sugar level. Yup, she got diabetes, my poor sister :(. Whenever I made dessert for her , I'll reduce the sugar , or I'll warn her about the sugar level.
Ok, I'll share this recipe, which I copied from the book.

Ingredients :
(A)
300 gm sweet potato
300 gm coconut milk

(B)
300 gm water
200 gm sugar
220 tapioca starch
11/2 tsp salt

(C)
350 gm coconut milk
120 gm tapioca starch
1/4 salt
11/2 tbsp sugar
2 tbsp rice flour

Method :

Steam sweet potato till soft, about 15 minutes and mash to form a paste.
Mix ingredient (A). Mix in ingredients (B) and boil until slightly thicken.
Pour it into a square 9 inch pan and steam for 8 minutes (1)
Mix ingredients (C), pour it into (1) and steam for another 25 minutes.
Set aside to completely cool and cut into pieces.

Thursday, April 5, 2012

Cheddar Cheese Buns

These delicious buns were from  dailydelicious's blog. Try it and you'll love it.
Here's the recipe I copied from dailydelicious .

Dough
270 g Bread flour
30g  Cake flour
5g  Salt
2tsp instant yeast
50g  Sugar
30g Unsalted butter
100g Milk
1  Egg
80g Water

Filling
100g Cheddar cheese (grated)
90g Salad cream or mayonnaise


Topping
Cheddar cheese (grated)
Salad cream or mayonnaise

Method:
Mix together egg, water and milk.
Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. But this dough is a bit sticky, use a bit of flour will help (1-2 tbsp)
See how to knead bread, here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

For topping:   
Mix Salad cream or mayonnaise with cheddar cheese.

Preheat the oven to 180°C.

Line 2 baking sheets with baking paper.
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 10 pieces roll into a ball and let them rest for 10 minutes.
Flatten each ball with the palm of your hand into a  circle. Place a filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal and place it seam side down Repeat with remaining dough and filling.
Let the dough rise until almost double in size, about 30minutes.
Sprinkle with Cheddar cheese and drizzle salad cream or mayonnaise with before baking.
( I drizzled mayonnaise then sprinkle some grated cheddar cheese) 
Bake for 15-20 minutes or until golden brown.

Final proof.


Ready to bake.