Friday, June 26, 2015

Red Bean Rice Bran Buns 红豆奶香米糠餐包(低温发酵12 小时)

Red Bean Rice Bran Buns 红豆奶香米糠餐包
(Recipe reference : here with some changes)

260g High protein flour
40g Homemade Rice bran flour
5g (1t +1/4t) Instant yeast powder
50g sugar
3g salt
50g Egg
50g Whipping Cream
120g Milk

25g Unsalted Butter

Red bean paste

Some egg brush
Some black/white sesame seeds/Poppy seeds

Method :
  1. Mix all the ingredients except butter and knead until smooth.
  2. Add in butter, continue to knead to form a smooth and elastic dough. (I used Noxxa function #10 for dough).
  3. Wrap and store the dough in a container and leave to prove 12 hours or overnight in the fridge. 
  4. Punch down the dough to expel air. Divide into 12 equal portions (about 60g each) and cover with wet cloth and rest for 10 minutes. 
  5. Place red bean paste (about 20g each) in the center of the dough, seal and shape into round ball.
  6. Place the dough with point down, on greased baking pan.
  7. Cover with plastic wrap or cloth and leave to prove for 30-40 mins (or double size).
  8. Egg brush and sprinkle chopped black/white sesame seeds/poppy seeds.
  9. Preheat oven at 175c and bake for 25 mins.    

This post is linked to the event, Little Thumbs Up June'15 Theme~Cream 
and hosted by 
Diana from the Domestic Goddess Wannabe 

Monday, June 22, 2015

Danish Butter Cookies (Pretzel) 丹麦牛油饼干(扭结)

而后,做一个纯简的人。~ 取之于激励百科
Our emotions need to be as educated as our intellect.
 It is important to know how to feel, how to respond,
and how to let life in so that it can touch you. ~ Jim Rohn
Danish Butter Cookies (Pretzel) 丹麦牛油饼干(扭结)
(Recipe reference : Here and here)

150g Butter

80g Icing sugar
2 Eggs yolk
1/2 tsp Vanilla extract

280g Cake flour
20g Milk powder
1/2 tsp Baking powder

1 Egg white 
Some coarse sugar

Method :
  1. Cream butter, icing sugar until pale in colour. Add in egg yolk and vanilla, mix well.
  2. Add in all the flour, continue mix to form a rough dough.
  3. Flatten the dough between two sheets of cling wrap with a thickness of 4~5 mm. 
  4. Wrap and chill the dough for 30 mins.
  5. Cut the dough with cookies cutter.
  6. Place the cookies dough on the baking tray, brush with egg white and sprinkle with coarse sugar.
  7. Bake in the preheat oven at 150C for 20 mins or until it turned golden brown (I bake for 165C for 25 mins) 
  8. Leave the cookies to cool completely before store in airtight container.

Thursday, June 4, 2015

Pandan Chiffon Cake (Cooked dough/Tang Mian Method) 班兰烫面戚风蛋糕

做来做去,吃来吃去,还是对班兰椰奶口味戚风钟爱有加, 因为它是我记忆中的美味!
第一次尝试烫面戚风,成品组织比一般戚风更加湿润轻盈,带点弹性, 超棒
Pandan Chiffon cake is one of my all time favourites. Today, I'm giving cooked dough/tang mian method a try. This method produces a very light, moist and spongy texture, extremely good!

Pandan Chiffon Cake (Cooked dough/Tang mian) 班兰烫面戚风蛋糕
(Recipe reference : Joceline@Butter, Flour and Me)

Makes : 18cm Chiffon

Egg Yolk Batter

3 Egg yolk
40g Coconut Milk
30g Unsalted butter
25g Homemade pandan paste
A pinch of salt
55 Cake flour, sifted
Cooked Dough/Tang Mian method 烫面做法
Egg White Batter
3 Egg white
1/4 tsp Lemon juice
47g Castor sugar

  1. Cook coconut milk, unsalted butter, pandan paste in a pot over a medium heat. Stir until all butter dissolved.
  2. Add in sifted cake flour into (1) while it still hot.
  3. Combine salt and egg yolk, mix well. Add in egg yolk mixture into (2), mix well. Set aside.
  4. Beat egg whites till foamy, add in sugar gradually, beating until stiff peak. Add in 1/3 of the egg white batter into the egg yolk mixture, mix well.
  5. Fold in the remaining egg white batter till just incorporated, do not overmix
  6. Pour batter into  a 17cm chiffon pan and tap the pan to release big air bubbles
  7. Bake in preheated oven of 170C for 35-40 mins until cooked
  8. Invert to cool down completely before unmoulding.

I'm joining Best Recipes for Everyone ~ BREE#10
June 2015 Event: Secret of Chiffon & Roll Cake 

Tuesday, June 2, 2015

Pain de Campagne (Country Bread)乡村面包

一个新鲜的尝试 ~ 乡村面包。在大阪游时购买的发藤篮终于可以派上用场,同时也使用博友送来的自制米糠粉/。感谢哦
A new experiment ~Pain de campagne or County breadI'm trying my bread proofing basket bought from Osaka. Also thanks to my blogger friend who sent me her homemade rice bran flour. 
也谢谢Aunty Young的分享。
Pain de Campagne (Country Bread) 乡村面包
(Recipe reference : Aunty Young, recipe originally from 孟老师的100道面包 pg.114 with some change)

Makes: 1 loaf


A. Sponge-dough: 120g bread flour, 30g rice bran flour(米糠粉/米麩)
    170g water, 5g brown sugar, 1/2tsp salt, 4g instant yeast, 1/4tsp lemon juice

B. Dough: 50g bread flour, 5g brown sugar, 30g water

C. 7g unsalted butter

D. 50g Cranberry

D. Dusting: Some bread flour

  1. Mix all ingredients (A) evenly and knead into a dough using slow speed. Cover the dough with a cling wrap and rest for 3 hours. 
  2. Mix the dough from (1) with all ingredients (B) and knead into a smooth dough using slow speed. Next, slowly knead in the butter until the dough is pliable and elastic.
  3. Place the dough into containers, cover with a cling wrap and rest for 50 minutes.
  4. Roll the dough into a round shape and coat it with bread flour. Place it into a bread proofing basket and rest for 40 minutes.
  5. Cut "+" sign on the dough, add in butter. Rest for 20 minutes.
  6. Bake at preheated oven at 180°C for 30 minutes.

Wednesday, May 27, 2015

Green Bean with Purple Sweet Potato Balls 紫薯丸綠豆糖水

Purple Sweet Potato Q Ball (QQ紫薯丸)
[Recipe reference : Joceline (chinese version)]

100g Mashed Purple sweet potato,sifted
50g topioca flour
10g castor sugar
2 tbsp water
  • In a bowl, add all the ingredients together. Gradually add in water. Mix well until a smooth and non-sticky dough is formed.
  • Divided the dough into 3-4 portions and roll each out into a rectangle shape. Cut into 1cm cubes.
  • Boil a pot of hot water, drop in the cut dough, once it floating on top, dish out and soak in a pot of water before use.
Green Bean with Purple Sweet Potato Balls 紫薯丸綠豆糖水


100g Green beans, soak in water for 30 minutes
1 medium size orange sweet potatoes, cut into cubes
30g Sago, cooked and soaked in water
200ml Water 
50ml coconut milk
6 tbsp sugar or to taste
3 Pandan Leaves (tie into a knob)

Purple sweet potato balls

  1. Boil water in a saucepan over low heat. Add green beans and pandan leaves, cook for 15 mins. 
  2. Add in orange sweet potatoes, continue to cook 20 mins or until green beans are soft. Add in coconut milk, sugar, purple sweet potato balls and sago, stir to mix. Remove from heat and discard pandan leaves. 
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young

Monday, May 25, 2015

Keroppi Tang Yuan/Glutinous Rice Balls 大眼蛙可洛比汤圆

My female colleagues love Keroppi!!! So I decided to make these keroppi tang yuan for them. Seeing them happy make me feel happy too! :)
Keroppi Tang Yuan/Glutinous Rice Balls 大眼蛙可洛比汤圆
(Recipe reference : 婉婉下午茶 Chinese Version) 

Makes : 14 Keroppi

Kerropi Ingredients:

Matcha Dough 
80g Glutinous rice flour + 1 tbsp Matcha powder + 60g water (add water gradually. If the dough too dry add more water and if it is too wet/sticky add some flour)

White/Original Dough
80g Glutinous rice flour + 60g Water or more, knead the dough until soft and smooth.
  • Reserve 70% White dough for later use.
Pink Dough
  • 30% of White dough + few drops pink colouring
Chocolate Dough
  • 10% of white dough + 1 tbsp Chocolate powder 
Step of making Keroppi
  • Shape the matcha dough into an oval ball (10g).
For Keroppi's eyes
  • Shape the white dough into 2 small balls, lightly flatten and put them over matcha oval ball.
For Keroppi eyes and mouth 
  • Add water to chocolate dough till it form a soft batter. Pour batter into piping bag. Pipe the kerropi's eyes and mouth.
For Keroppi's cheeks
  • Add water to pink dough till it form a soft batter. Pour the batter into piping bag. Pipe on pink batter for kerropi's cheeks
  1. Bring water to boil . Cook the tang yuan for 5-6 minutes or until they float on the surface. Transfer them immediately to a bowl of room temperature water to cool down. .
  2. Boil a pot of ginger soup. (I use 2 Brown sugar cubes with ginger, longan & wolfberry 桂圆枸杞姜母茶).Add in cooked tang yuan, serve hot. 

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young

Saturday, May 23, 2015

Green Tea Tofu Pudding (Tau Fu Fa) 绿茶豆腐花

嫰滑滑的绿茶豆腐花配上自制蜜红豆, 太适合我们家的口味,大爱!
Green Tea Tofu Pudding with homemade red bean paste such a perfect combination, healthy and no doubt to go for second bowl!
I am glad that I have more opportunity to explore about desserts during this month!

Green Tea Tofu Pudding 绿茶豆腐花
(Recipe adapted from Jessie Cooking Moments)

Serves 4


600ml Store-bought Sweetened Soy Milk

1.5tsp Matcha/Green tea Powder

1/2tsp Agar-agar Powder

4 - 5tbsp Homemade Red Bean Paste 
Dried Osmanthus Flower桂花, to garnish (optional)

  1. Place soy milk & matcha powder in a blender. Whiz to mix well.
  2. Pour the matcha soy milk into a saucepan. Add agar-agar powder, stir to cook over low-medium heat until bubbles form around the edges of saucepan. Remove from heat & pour into a heavy bowl or some glasses. Spoon out bubbles & leave to cool down completely. 
  3. Refrigerate for few hours. Serve cold with red bean paste & dried osmanthus flower.
NoteThis dessert can only be served cold because of the use of agar-agar powder.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young