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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.

Friday, March 21, 2014

Prawn,Chicken & Corn Gyoza 虾仁鸡肉玉米饺子


I love Gyoza so much and have tried to make them a few times.  
This time, I experimenting new recipe by replacing the filling with prawn,chicken and corn instead of ground pork. As for dipping sauce, I swap it with my own mixed chilli padi (bird's eyes chilli)dipping sauce. It turn out to my liking and I hope you will enjoy this Malaysian style gyoza too :)


Prawn, Chicken & Corn Gyoza 虾仁鸡肉玉米饺子
(Inspired by : Nasi lemak Lover)

Filling ingredients
200g chicken mince
100g prawn meat, chopped
5 tbsp corn kernel
12cm carrot, chopped finely
Spring onion, chopped finely
1 tsp Japanese light soy sauce
1 tsp chicken powder
1 tsp salt or to taste
Pepper
200g Gyoza wrappers

For each frying
1tbsp oil
40g water

Chilli padi dipping sauce 
3 chilli padi (bird's eyes chili), sliced
3 cloves garlic, peeled and chopped finely
1 tbsp light soy sauce
2-3 limes juices

Method
  1. In a mixing bowl, use hand to mix all filling ingredients until sticky.
  2.  Wrap filling with gyoza wrappers. (refer here, How to wrap gyoza)
  3.  In a medium non-stick frying pan, heat oil on medium high heat. When the pan is hot, place gyoza in a row (touching each other) at the center and place the rest of gyoza to fill up the entire pan.
  4. Cook gyoza until lightly browned. Add in water and reduced heat. Cover and allow gyoza to steam until the water is gone.
  5. Serve hot with chilli padi dipping sauce.
I am linking this post to Little Thumbs Up "Prawn" for March 2014 
Hosted by Moon from Food Playground and organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
Have a great weekend ahead !

Tuesday, March 18, 2014

Ayam Percik

吃了这道Ayam Percik后,老公说以后不用上ayam mas了!
原来自己动手做Ayam Percik也可以这么香喷喷,好味道。真是幸福的一餐!


谢谢May的美味食谱 

Ayam Percik 
(Recipe adapted from May@厨苑食谱)

Ingredients
half chicken and 1 dumstick (I used 3 drumstick)
120g coconut milk
2tbsp water + 1 1/2 tbsp tamarind paste/assam jawa 
3tbsp oil

Spices 
3 cloves garlic
80g shallots
5 stalk lemongrass
40g turmeric/kunyit
40g ginger
10 fresh chilis (I used 4 fresh chilis)

Seasoning
1/2 tbsp sugar
1 tbsp salt

Method

  1. Blend all the spices ingredients until fine.
  2. Mix chicken with all the ingredient and marinate overnight or a couple of hours.
  3. Line a baking tray with aluminium foil. Arrange drumsticks on the baking tray.
  4. Preheat oven at 200C and bake for 40 mins.
  5.  Turn the drumsticks over and continue to bake for 30 mins or until cooked.
Enjoy :)