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Monday, April 21, 2014

Orange Chicken 香橙鸡丁

香橙鸡丁~ 散发水果清香味,酸中带甜。绝对令人食指大动,胃口大开!
Oranges and Kiwi bring out the fruity sweet and  sour taste to this dish.
 It will makes you do a little happy dance when you taste it! lol... 
Orange Chicken 香橙鸡丁
(Recipe source : adapted and translated from Carol "自在生活“ pg.108)

Ingredients 
300g chicken breast (I used 200g) (cut into bite-size cubes)
1 kiwi fruit
1-2 clove garlic
2 slice of ginger

Marinate
1tbsp soya sauce
1tbsp chinese wine
1 egg yolk
1tbsp corn starch 
1/4tsp white pepper

Orange sauce
200ml (about 3 orange) freshly squeezed orange juice (I use 2 orange)
20g rock sugar (adjust according to the sweetness of orange)
1tbsp corn starch + 1/2tbsp water (I use 1tsp corn starch + 1tbsp water)
Orange zest (1 orange)

4-5tbsp corn starch

Method: 
  1. Marinate the chicken meat for at least 30 mins.
  2. Coat the chicken pieces with corn starch and deep fry until golden brown, set aside.
  3. In a wok, add 1tbsp cooking oil, saute the garlic and ginger until aroma.
  4. Pour in orange sauce and cook for 2-3 mins.
  5. Add in deep fried chicken,Kiwi and orange zest, continue to stir fry until thicken.
  6. Dish out and serve hot.

I'm submitting this post to Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal 

I am sharing this post with Cook-Your-Books #11 
Enjoy!

Saturday, April 19, 2014

Orange Hot Cross Buns (Tangzhong Method) 香橙十字面包 (汤种)



明天就是复活节了!为了紀念主耶穌為世人死在十字架上,並勝過死亡而復活。
我选择了这款有“十字”记号的面包来庆祝这个充满意义的日子!
这是改编版的香橙十字面包,用橙皮屑取代传统的香料粉,口感清香。
加了汤种的面包更柔软。第一次的“复活十字面包”,我感到满意!
愿主爱常伴,祝福大家复活节快乐! 没有庆祝的朋友,周末愉快!

Happy Easter to everyone! To those that don't celebrate Easter, Happy Weekend!
Orange hot cross bun is a bit different from traditional hot cross bun which I use the orange zest to replace mixed spices. I feel more comfortable with the orange flavour and soft-pillowy texture from the tangzhong method. 
I was satisfied with my first attempt "Easter cross buns"result :) 
Orange Hot Cross Buns (Tangzhong Method) 香橙十字面包 (汤种)
(Recipe adapted from :Christine's recipes with minor changes)

Yield: 15 buns 

Tangzhong

50g bread flour
250ml water (or 50/50 water & milk)

Ingredients: 

350 gm bread flour
35 gm sugar
5 gm salt
56 gm whisked egg, plus extra for egg wash
7 gm milk powder, optional 
125 ml milk (35g orange juice + 90g milk)
120 gm Tangzhong (Tangzhong recipe you may refer here)
5 to 6 gm dried instant yeast (1 1/4 tsp)
30 gm butter, softened at room temperature
100 gm raisins
1/2 tsp mixed spice, or to taste (I replace with 2 tbsp orange zest)

Flour paste: 
4 Tbsp plain flour
2 to 2 1/2 Tbsp water (3tbsp)

Method

  1. Mix all the ingredient except butter and knead till smooth.
  2. Add in butter and knead till smooth and elastic dough.
  3. Add in raisin and orange zest 5 mins before ending of kneading process.
  4. Cover with cloth and let it prove for 1 hour or double size.
  5. Divide into 15 portion (50g each). Shape into round ball and rest for 20-30 mins.
  6. To prepare flour paste: Combine 4 tablespoons of plain flour with 2 tablespoons of water. Stir to a smooth paste, then spoon into a piping bag and cut away the tip.
  7. Brush whisked egg on the surface of buns. Pipe flour paste over tops to form crosses. 
  8. Bake at preheat oven at 190C for 15 mins or until golden brown.

I'm submitting this post to Little Thumbs up organised by Bake For Happy Kids



Happy Easter Day! Happy Weekened!

Wednesday, April 16, 2014

Japanese Curry Buns (日式咖喱面包)

Sonia 家看到这个面包时,才突然想起我也有买"东京面包屋"这本书!
看到它原封不动的躺在书架上,深感愧疚!

双手捧着热呼呼的面包,轻咬一口,外脆内软,满口咖喱香味。此刻愧疚感没有了,内心洋溢着温馨的感觉,幸福的滋味。。。
喜欢这面包雪花飘飘的外形!哈哈!


Japanese Curry Buns (日式咖喱面包)
(Recipe source: adapted from Cookbook Tokyo Pastry House(东京面包屋) with some changes and also refer to Nasi Lemak Lover)

Makes : 9 buns

Ingredients 

A) 250g Bread flour
     30g sugar
     4g salt (1tsp)
     1/2 + 1/4tsp instant yeast
     1/2 egg
     135-140g water (139g)
     25g butter

B) 1/2 egg for egg wash
     Bread crumbs
     9 pecans

Method 
  1. Mix all the ingredient A except butter and knead till smooth.
  2. Add in butter and knead till smooth and elastic dough.
  3. Cover with cloth and let it prove for 1 hour or double size.
  4. Divide into 9 portion (50g each). Shape into round ball and rest for 30 mins.
  5. Place 1-2 tablespoon curry filling in the center of the dough, seal and flatten it.
  6. Brush the top of dough with egg, place one pecan on center and lightly press.
  7. Then coat it with bread crumbs.
  8. Let it to prove for 40-50 mins.
  9. Bake at preheat oven at 200C for 15 mins. 

Curry filling (I don't follow the Japanese curry filling)
1 onion
1/2 carrot
2 potatoes
200g chicken breast
1tbsp curry powder
1/2tbsp red chillis powder
4tbsp milk
4tbsp water
1/2tsp salt


  1. Heat oil in a wok, sauté onion till aroma.
  2. Add in curry paste, red chillis paste stir till fragrance. Add in chicken and potatoes and carrot, mix well.
  3. Add in water & milk, cook over low medium heat till potatoes tendered. Set aside to cool.
I am sharing this post with Cook-Your-Books #11 
hosted by Joyce from Kitchen Flavours.

I also submitting this post to International Yeasted Recipe 

Happy Day !

Wednesday, April 9, 2014

Chocolate Orange Loaf Cake (香橙巧克力蛋糕)


柳橙在我家的冰厨365天不缺货!一般都是切了就吃,或榨橙汁喝,鲜少拿来烘焙或烹饪。在Ann家看到这个组织湿润的蛋糕,感觉不错!所以,就用它来支持Ann的小拇指活动~香橙飘香。
Not a single day, my fridge is without any orange. That's how important the orange is to me. Usually I just peeled it to consume or extracted the juice out for thirst quencher ! Seldom will it cross my mind that it can turn out to be such a wonderful creation in baking and cooking. 

However,When I saw Anncoo Journal posted this Chocolate Orange Loaf Cake, I was so tempted by the soft and moist texture of the cake that i decided to try it out to show my support to Ann for this month's theme Orange in LTU event.
原来香橙和巧克力可以是好搭挡!
This cake is not only soft and moisture but the flavor of orange and chocolate are
 well-matched, so delicious!
Chocolate Orange Loaf Cake (香橙巧克力蛋糕)
Makes one 8 x 4 1/2 inches cake pan  
(adapted from "Nigella Kitchen" by Nigella Lawson)

Ingredients:
 1-1/4 sticks Soft unsalted butter (160g)
2 tbsp Lyle's Golden corn syrup (I use honey)
1 cup Brown sugar (70g)
1 cup All purpose flour/plain flour, sifted (115g)
1/2 tsp Baking soda
3 tbsp Unsweetened cocoa powder, sifted 
2 large Eggs
zest of 2 regular orange and juice of 1 (60g orange juice - from one orange)
Method:
  • Preheat the oven to 165 degrees C and line your loaf pan with parchment paper all sides up.
  • Beat the already soft butter with corn syrup and the sugar until you have a fairly smooth cafe Americano cream, though the sugar will have a bit of grit about it. 
  • Mix the flour, baking soda,  and cocoa powder together, and beat into the syrup mixture one tablespoonful of the dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg.
  • Carrying on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled. 
  • Pour and scrape into the prepared pan and bake for about 40 - 45 minutes, though check 5 minutes before and be prepared to keep it in the oven 5 minutes longer if needed. A cake tester won't come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness.
  • Let cool a little in the pan on a wire rack, then turn out with care and leave on the rack to cool.
I'm submitting this post to Little Thumbs up organised by Bake For Happy Kids
and My Little Favourite DIY, hosted by Ann of Anncoo Journal 
I'm also linking this post for Cook Like A Star hosted
 by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake. 
Have a great day!

Monday, April 7, 2014

Pumpkin Bread 南瓜面包

习惯了吃早餐,没吃或迟吃的话,四肢会变得软趴趴,全身无力。。。
一个健康又简单的南瓜面包,就是我理想的营养早餐!
之前也做过南瓜面包,不过觉得这个面包的口感更软,味道更佳。

My body will react and become weak whenever I missed my breakfast.
A healthy and simple Pumpkin bread is a perfect breakfast to start my day!
I baked the Pumpkin loaf before but I prefer the taste and texture of today's bread.
This bread remain soft and good until the next day.
面包放到隔天依然还是很柔软!
Pumpkin Bread 南瓜面包
(Recipe source translate from Cecillia Cookbook~简单揉就好吃的家庭烘焙坊 page 63 with minor changes)
Baking pan size : 24 x 13 x 6 cm

Ingredients

230g Bread flour
50g cake flour
3g instant yeast 
20g brown sugar
3g salt
120ml milk
20g unsalted butter
100g pumpkin puree

Filling (I skip this)
175g pumpkin puree
50ml whipping cream
10g brown sugar
10g butter (softened)

Garnish

Egg wash - one egg 
some pumpkin seeds

Method
  1. Mix high protein flour, instant yeast, brown sugar & salt in a mixing bowl.
  2. Add in milk, pumpkin puree and butter, knead well to form a smooth and elastic dough. (I used stand mixer to knead).
  3. Cover with plastic wrap or cloth, leave to prove for 1 hour or until double size.
  4. Punch down the dough to expel air. Divide into 4 equal portions and cover with wet cloth and rest for 20 minutes. Shape into round ball  (Lightly dust your hands with flour to keep the dough from sticking too much).
  5. Mix high protein flour, instant yeast, brown sugar & salt in a mixing bowl.
  6. Add in grated carrots, honey, yogurt, butter and knead well to form a smooth and elastic dough. (I used stand mixer to knead).
  7. Cover with plastic wrap or cloth, leave to prove for 1 hour or until double size.
  8. Punch down the dough to expel air. Divide into 4 equal portions and shape it into ball. Cover with wet cloth and rest for 20 minutes.  (Lightly dust your hands with flour to keep the dough from sticking too much).
  9. Roll out dough into 22 cm x 9 cm rectangle shape. Spread filling on top (I skip this) and roll in tightly like swiss roll. 
  10. Place the dough with point down, on greased baking pan.
  11. Cover with plastic wrap or cloth and leave to proof for 50 mins (or double size).
  12. Brush the top with egg and place some pumpkin, lightly press.
  13. Preheat oven at 180c and bake for 26 mins.
I am sharing this post with Cook-Your-Books #11 
hosted by Joyce from Kitchen Flavours.
I also submitting this post to International Yeasted Recipe
Enjoy!

Monday, March 31, 2014

Condense Milk Bunny Cookies 煉乳乳兔饼干

 看到这些可爱的小兔子,心情也跟着轻松了起来!
 造型饼干准备过程简单又好玩,很适合亲子一起玩烘焙! 

这款奶香诱人的煉乳饼干,相信大人小孩都会喜欢!
Happy.Love.Joy.You & Me!

谢谢Crystal & Victoria的食谱分享。
Condense Milk Bunny Cookies 煉乳乳兔饼干
(Recipe source : adapted from Victoria Bakes and 厨房找快乐, originally by I love Cookies 安星美)
Ingredients
170g cake flour
100g condense milk
1g salt
60g unsalted butter (softened)
3g vanilla extract
3-4g cocoa powder
Black sesame seeds (for rabbit eyes)
Method
  1. Cream butter slightly, then add condense milk and salt. mix well
  2. Add in vanilla extract, and incorporate well
  3. Add in sifted flour and mix well to form a dough using rubber spatula
  4. Remove 50g of dough and knead in cocoa powder
  5. Roll original dough into a thick flat disc. pinch and place small bits of cocoa dough onto original dough.
  6. Roll entire dough out to a thickness of 0.4cm
  7. Cut cookies out and bake in preheated oven of 165-170 degrees C for 10-12mins.
Happy Monday!

Monday, March 24, 2014

Zebra Cake/Baked Ji Dan Gao(班马纹烤鸡蛋糕)

听说了,也看到了,这个在书和部落格最热门的烤鸡蛋糕
跟风一族,当然也要来插一脚!网上最赞的就是好食谱一起分享,一起学习。
细密柔软的口感,类似相思蛋糕,不过比相思更容易操作。
这样美丽的“相遇”,令人心醉。。。

Baked "Ji Dan Gao" is very popular among fellow bloggers and in FB as well.
This cake is rather light and fluffy in texture, with taste like ogura/xiang si cake. However, it is easier to handle than ogura cake. Highly recommended to all!

谢谢部落好友送的可爱道具,我喜欢!
也谢谢Eileen的食谱分享。
Zebra Cake/Baked Ji Dan Gao(班马纹烤鸡蛋糕)
(Recipe source adapted from Eileen & May

Makes:  One 6" round cake with removable bottom

Ingredients:
A) 3 eggs white
     65g icing sugar

B) 3 egg yolk
     1 whole egg
     50g corn oil
     65g self raising flour, sifted

C) 8g cocoa powder + 2 tbsp hot water

Method:
  1. Whisk eggs yolk and whole egg, flour till well combined, set aside.
  2. In another bowl, use mixer to beat the eggs white and gradually add in sugar. Beat until stiff peak form.
  3. Fold in 1/3 of eggs white into egg yolk batter, then fold in remaining whites.
  4. Divide cake batter into 2 portion (2/3 for plain cake batter, 1/3 for chocolate cake batter).  Add (C) into 1/3 cake batter, fold lightly to mix.
  5.  Scoop one plain batter into middle of cake pan, then add a scoop of chocolate batter on top of plain batter. Continue to alternate between plain  and chocolate layer until finished.
  6. Give the tin a few slight knocks on the tabletop to remove air bubbles.
  7. Preheat oven at 170c and bake for 35 minutes.
  8. Invert to cool down completely before unmoulding.