Monday, April 27, 2009

Yule Log





Actually was making a swiss roll but after rolling up, decided to just frost with chocolate ganache (melted chocolate + whipping cream). Filling: Whipping cream + raspberry jam.

Sweet potato Huat Kueh



Very soft and light, pau-like. My father liked this.

Hot Dog Bread

Cheesecake Brownie





Very nice however overbaked quite abit therefore sunk in the middle when cooled.

Green Tea Chiffon Cake



Very light and nice. Accidently spilled whole bowl of egg white and had to use frozen ones. Used it as base for dragonfruit mousse cake.

Mochi Bread (replica)

Mochi bread without uses of premix flour.

Before Baking


After


Overall verict, crust too thick due to over spraying of water during baking. Will add more water next time.

Cream puff Eclair



Cream puff with pastry cream and melted chocolate icing.

Sunday, April 5, 2009

Kai Chai Paeng (Thick)

I edited the recipe for the crispy one and made the thick kai chai paeng. This recipe is came up by me so it might not be very similar to the ones you get from shop. I used mooncake pastry for the outer layer and omitted flour for the normal recipe for the filling. Let me know if anyone is interested so that i will post up the recipe. :)

Low Fat Chocolate Muffin



Made these two times now. It taste very moist due to the yogurt added and used only 1/4 cup (60ml) oil for 16 muffins. Although so little oil is used, it didnt feel dense like other muffin did so I will probably tweak around this recipe for my other muffins. I used chee kueh mould and was able to get 8 out of half of the recipe and added in some wheat germ. Initially the wheat germ was bought for my hamsters but i bought the honey crunch ones instead of raw ones so....i had to somehow finish it.



Make 16
Ingredients:
3 eggs
1 cup milk (i used yogurt instead of milk because my yogurt it homemade and therefore more watery)
1/2 cup yogurt
1/4 cup oil
1 teaspoon vanilla essence
2 3/4 cups all-purpose flour
1/3 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips (i omitted this)
1/2 cup white chocolate,chopped (i omitted this)

1) Mix eggs, milk, yogurt and vanilla essence together.
2) In another bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt.
3) Stir in chocolate chips and white chocolate in the dry mixture.
4) Stir in the wet mixture until just mix. (note: do not overmix, ie stir for too long)
5) Bake at 175C (375F) for 20 minutes.

note:
- i used full yogurt instead of 1 cup milk and 1/2 cup yogurt.
- i omitted any chocolate chips added.
1 cup = 250ml
1 cup of flour = 125g

Recipes referred from:
http://arabicbites.blogspot.com/2007/08/double-chocolate-muffins.html

Cream Cheese Butter Fruitcake

Made these from my leftover 250g of cream cheese. I halved the recipe to fit in a 16x7cm mini loaf pan. My mum said it was too sweet so reduce the sugar if you dont have a sweet tooth. =) This one is a moist cake, reducing sugar will affect the texture and moisture due to hygroscopicity of sugar.



Ingredients:

125 gm. Butter
125 gm. cream cheese
185 castor sugar
3 eggs (size B)
200 gm. Cake flour ) sifted together
1 tsp. baking powder )

150 gm. Mixed fruits - soaked overnight with 2 Tbsp. Rum/brandy/Kirsch
50 gm. Chopped walnuts
5 nos. green Cherries - diced

Method:

(1) Cream butter, cream cheese and sugar together till creamy.
(2) Add in eggs one at a time, beat well after each addition to prevent curdling.
(3) Mix 2 Tbsp. of the sifted flour with the mixed fruits to prevent the fruits from sinking.
(4) Fold in sifted flour and then add in the mixed fruits, green cherries and walnuts.
(5) Pour mixture into a 7" square tin and bake in preheated oven at 175C for about 45 mins. or until cooked.
(6) Remove from oven and leave to cool on the wire rack.

Recipe from:
http://auntyyochana.blogspot.com/2006/10/cream-cheese-mixed-fruit-butter-cake.html

Wednesday, April 1, 2009

3-Day Pau Dough

This is not my first time making paus but its my first time using a 3-day recipe. Wanted to see whether I could get better texture, but I feel that this one had a denser texture than my usual recipe. However it is good for those who doesnt have hong kong flour or pau flour but want white paus. I used all purpose flour (plain flour) for this recipe and had quite white paus compare to using other recipe.



Day 1
Dough starter A:
50g plain flour, sifted with 1/4 tsp salt
1 tsp instant yeast
1 tsp sugar
50ml water

Mix all ingredients. Cover with a damp cloth and proof for 1 day.

Day 2
Dough starter B:
All the dough starter A
300g plain flour, sifted
150ml water

Mix all the ingredients. Cover and proof for 1 day.


Day 3
Ingredients A:
450g of dough starter B (save the remaining 100g, it will act as starter A of your next round)
150g castor sugar
1 tsp ammonia powder
1/2 tsp alkaline water
1 tbsp DA baking powder
3 tbsp water

Ingredients B:
300g plain flour, sifted with 1/2 tsp salt
3 tbsp shortening

1. Mix and knead dough starter B with sugar until it has dissolved.
2. Add in the rest of ingredients A and mix well.
3. Slowly mix in B to form into a smooth and pliable dough.
4. Cover with a wet cloth and rest for 15 minutes before going to shaping and wrapping.

note:
- for whiter paus, add 2-3 tbsp vinegar to steamer water before steaming.

recipe from:
http://jodeli.proboards.com/index.cgi?board=chinese&action=print&thread=273