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Tuesday, July 29, 2014

Potato and Corn Fritters (马铃薯玉米饼)


近来都没时间下厨,所以这几天假期哪里都不去干脆躲在厨房玩烘焙和烹饪。
其实马铃薯也是我喜爱的食物之一,今天做了这个马铃薯小食,
趁“马铃薯”月这最后一班火车还没开走前,赶快乘上。。。
I barely have time to cook recently, therefore during this long Raya holiday, I have decided to spend my time baking and cooking. Potatoes month almost come to its end. ever since I have no time to join earlier. Today I have this potato and corn fritters for you, hope you'll enjoy it :)

Dip and dip...yummy!!!
Potato & Corn Fritters 马铃薯玉米饼
(Inspired by Jasline@ Foodie Baker)
(Makes : about 15 pieces) 

Ingredients

1 large + 1 small potatos, mashed
1/2 carrot, sheddeded
1 cup fresh corn
1/4 cup chinese parsley, chopped
1 fresh chilli, chopped
1 egg
100g all-purpose flour

Salt,black pepper and chicken powder to taste

Method
  1. Combine mashed potatoes, corns, carrots, parsley, chillis in a large mixing bowl. 
  2. Add in seasoning, egg and flour, mix and form into patties.
  3. Heat oil in a frying pan over medium heat. Fry in the patties until golden brown.

This post is linked to Little Thumbs Up (July 2014 Event: Potato) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY),hosted by Jasline (Foodie Baker)
Have a blessed day!

Friday, July 25, 2014

Famous Amos Double Chocolate Chips Cookie 浓厚巧克力曲奇

每次看到Famous Amos相关的饼干,
 我就巴不得马上一试,这次也不例外。
果然没令我失望, 好吃停不了口,呵呵!
I made "Almost Famous Amos"cookies once before~ hereToday another copycat "Famous Amos" double chocolate chips cookies. I hope you'll like as much as I do :)
I also like to take this opportunity to wish all my Muslim friends Selamat Hari Raya & Selamat Balik Kampung and Happy Holiday to all non-muslim blogger friends!
Famous Amos Double Chocolate Chips Cookie 浓厚巧克力曲奇
(recipe source : adapted from Victoria Bakes with minor changes)

Ingredients

150g Butter
110g Sugar (I use 100 g)
30g Brown sugar

220g Flour
50g Corn Flour

30g Coco Powder
1 tsp Baking Soda


1 Egg  
1 tsp Vanilla Essense 

1/2 tsp Salt

100g Walnut (I used almond and cashewnut)
50g 
Chocolate Chips



Method
  1. Sieve flour, corn flour, coco powder & soda together. Set aside
  2. Cream butter with sugar and brown sugar until it is creamy.
  3.  Add in egg and mix till well combined.
  4. Add in salt and essence vanilla
  5. Fold in the sieve flour till it forms dough and mix in the chopped walnuts and chocolate chips
  6. Spoon and drop the dough onto the lined baking pan
  7. Baked at preheat oven at 180c for15-20 mins.

Selamat Hari Raya & Happy Holiday to all my blogger friends!

Sunday, July 20, 2014

Japanese Dark Pearl Chiffon Cake日式黑珍珠戚风


近来忙碌的工作,让我无法时常烘焙和更新贴子。。。
日式黑珍珠戚风列入名单很久了,今天终于出现在我家廖。。。
我用的是64%的醇黑巧克力,蛋糕甜中带苦,绝对是我喜爱的那一款!棒! 

I really don't have much time to update my blog lately due to a current heavy workload, but I will try my best to post during weekend.
I used 64% dark chocolate for this Japanese Dark Pearl Chiffon cake, it turned out to be slightly sweet-bitter which is just perfect for my liking. 
I love this brand dark chocolate and their colourful "crayon" packaging :)
Japanese Dark Pearl Chiffon Cake 日式黑珍珠戚风
(Makes: 17 cm chiffon pan)

Ingredients

3 egg yolks
35g corn oil
60g milk
80g chocolate, chopped
35g cake flour
15g cocoa powder
1/4tsp baking powder
1/4tsp baking soda

3 egg whites
45g caster sugar
1/2tsp lemon juice
a pinch of salt

Method
  1. Melt chocolate and stir till smooth. Set aside
  2.  Mix egg yolks, corn oil, milk, and melted chocolate, mix well.
  3. Whisk egg white and cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.
  4. Fold egg white into the egg yolk mixture and then pour into chiffon cake pan.
  5. Bake at 175C for about 40 mins or till cooked. 
  6. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and servce.
(Recipe reference:花秘书, 花主席 & May, original source from Aunty Yochana's cake Delight)
I am linking this post to Bake Along #64 : Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings.

Sunday, July 13, 2014

Golden Cheese Toast 黄金芝士土司 (直接法)


因为想试博友送来的黄金芝士粉,也想试刚买的土司模,所以黄金芝士土司就“成立”了!
不过这个无意中从网上寻获的食谱,还真是让我惊喜万分!面包在室温下三天后依然柔软如初,太值得推荐了!
I want to try the golden cheese powder given by a baking buddy, and at the same time want to try my new pullman pan. Inadvertently I found a good bread recipe for Golden Cheese Toast. This toast is turn out to be incredibly soft and delicious even after three days. Highly recommended! 
Golden Cheese Toast 黄金芝士土司
(Recipe source : adapted from here)
Makes : 18cm x 10cm x 10cm
Ingredients

250g high protein flour
40g Castor sugar
3g salt
3g instant yeast
165g water
24g egg (1/2 egg)
18g unsalted butter
10g golden cheese powder

Method

  1. Mix all the ingredient (except golden cheese powder and butter) until smooth dough. (I used Stand mixer).
  2. Add golden cheese powder and butter continue to knead until smooth and elastic dough.
  3. Proof the dough until double the size.
  4. Divide the dough into 2 portion and let it rest for 15 minutes.
  5. Roll the dough into swissroll shape. Place it in the pullmall tin, 
  6. Final proof for 50 minutes or until 80-90% full. Cover with lid.
  7. Preheat oven at 210C and bake for 40 mins.(I bake 190C for 50 mins)

Happy Monday & Congratulations to Germany!

Sunday, July 6, 2014

Japanese Condensed Milk bread 日式炼奶面包

近来大红大紫的日式炼奶面包,你应该对它不陌生吧!?
我也不小心被卷入这股旋风里了。。。
面包造型很可爱,做法简单又好吃,难怪大家都爱它!如果你还没做,那就快快动手吧!
You can see this bread everywhere in facebook or blogsphere nowsaday.
The shape of the bread is so cute. It's easy to make and delicious as well.
If you haven't try it , just do it! :)
Japanese Condensed Milk Bread 
(Recipe reference :  Siew HweEileen, May & Sonia, originally from here )

Makes : 18 cm chiffon pan


Ingredients:
200g high protein flour
15g condensed milk
120 milk (I use 130g whipping cream + 10g milk)
20g castor sugar
3g instant yeast (1 tsp)
20g salted butter 

Filling

20g condensed milk
20g salted butter

Topping 

Almond flake, dried fruits or any nuts 
Icing sugar

Method:
  1. Mix all ingredients (except butter) into a smooth dough.
  2. Add in the butter, then knead until the dough is smooth and elastic.
  3. Proof the dough until double the size.
  4. Flatten the dough into a rectangle shape 12" x 8".
  5. Slice into 4 equal portion (I made 6 equal portion)
  6. Spread filling over the dough with a brush. Stack up the dough and cut into eight portions 
  7. Arrange the dough into a lightly greased chiffon pan. 
  8. Cover with plastic wrap. Let it proof until double in size or cover the whole pan.
  9. Brush the top of the dough with the balance filling and sprinkle some almond flakes, dried fruit on top.
  10. Bake in a preheated oven at 175°C for 25 minutes.
  11. Leave it to cool on a wire rack, unmold from chiffon pan and sprinkle with icing sugar.

Monday, June 30, 2014

Butter Rolls 奶油面包卷

这几天都没时间上来,现在要快快上个帖子,免得来不及参加“香香奶油”月份!嘻嘻~
准备了热乎乎的奶油面包,香浓的咖啡,大家请慢用啦~ :)
I have to quickly post this before it's too late for LTU 'Butter' month. 
Today I'm happy to share this butter rolls and a cup of coffee with you guys. 
So please help yourself :)
Butter Rolls 奶油面包卷
(Recipe source adapted and translated from Cookbook~简单揉就好吃的家庭烘焙坊 )
Makes : 8 buns

Ingredients:
230g Bread flour
50g cake flour
3g instant yeast
20g sugar
3g salt
1 egg
110ml milk
40g unsalted butter (at room temperature)

Garnish
1/2 egg for egg wash
Chopped almond

Method 
  1. Mix high protein flour, instant yeast, brown sugar & salt in a plastic container.
  2. Add in egg, milk and unsalted butter knead by hand until form a smooth dough.
  3.  Cover the container and leave the dough to prove for 1 hour at room temperature. Then, store in refrigerator at least 5 hours. (or overnight for 10-18 hours).
  4. Take out the air container from refrigerator and leave it (with lid) at room temperature  for 1 hours.
  5. Punch down the dough to expel air. Divide into 8 equal portions, shape into round ball (about 6og each). 
  6. Roll it into a tear drop shape (approximately 28cm in length) and roll each piece firmly from the wide end to the narrow end. Place the pointed side down on a parchment-lined baking tray.
  7. Leave to proof for 50 mins or double in size. Brush the whisked egg and sprinkle chopped almond on top.
  8. Preheat oven at 180c and bake for 18 mins.



I am also submitting this to Cook Your Books#13 hosted by Joyce of Kitchen Flavour


Let's make breakfast a daily habit!

Monday, June 23, 2014

Caramel Cookies 焦糖饼干

年尾书展时买了许多饼干书籍,也看了好几遍,就是没有认真选一个来做。。。
周末突然很有”Mood"想做小饼干。。。
选了这款焦糖饼干,刚好跟早前有位博友送来的饼干模型,是一模一样的,正好派上用场!嘻嘻! 这款饼干焦香四溢,甜度适中,太讨喜了!

I yet to try out my new cookies books that I bought in last year book fair. Last weekend when I'm in the mood for baking cookies, I flipped through a cookies book and I saw a recipe that used the cookies cutter that a blogger friend sent me earlier, so I decided to have a try. These cookies rich caramel flavour and the sweetness is to my liking which is exactly my cup of tea! :)
谢谢Mui Mui 送来的可爱饼干模型!
Thank you to Mui Mui for the lovely cookies cutter set!
Caramel Cookies 焦糖饼干 
(Recipe source: adapted and translated from I Love Cookies 每天都是饼干日~安星美)

Ingredients:
160g low protein flour
40g brown sugar
0.5g salt
4g ground cinnamon 
1g baking powder
1 egg yolk
40g canola oil
70g caramel sauce

Caramel sauce 
40g sugar, 10g water, 60g whipping cream (warm)

Method Mix the sugar and water in a saucepan over a medium-low heat until brown. 
                     Add warmed whipping cream in few batches and mix well, set aside.
  1.  In food processor, mix and blend all the brown sugar, salt, egg yolk, oil and caramel sauce.
  2. Add in sifted low protein flour, ground cinnamon, baking powder and continue to mix with food processor until a dough form.
  3. Wrap and chill the dough for 30 minutes.
  4. Place the plastic wrap over the dough and roll out to 0.6cm thickness. Cut with cookies cutter.
  5. Preheated oven at 170-180C and bake for 10-12 min. (I bake at 180C for 15 mins).

I am submitting this to Cook Your Books#13 hosted by Joyce of Kitchen Flavour


Just for you!