Sweet potato Huat Kueh

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

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. :)

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

Spiral Pastry

Made these as i tried some 'puff pastry' recipe and it end up a disaster. So instead of wasting the butter and flour dough, I added more flour and make a spiral pastry instead. Used curry puff filling for these, taste very good.



Water Dough (A)
200g plain flour }sift
28g icing sugar }
80g cold butter
80g water

Cut butter into flour mixture using fingertips or pastry blender until mixture resembles breadcrumbs. Add in water and mix to form a soft, non-sticky dough. No need to knead. Cover and set aside to rest for 20 mins.

Oil Dough (B)
180g plain flour, sifted
90g oil (I use canola)
½ tsp pandan paste

Make a well in the centre of the flour and add in oil and pandan paste. Draw in the flour from the sides and mix to form a soft even coloured dough. So not over-mix. Cover and set aside for 20 mins.

300g green bean paste filling (C) - or use any filling you desire :)

To assemble:
1) Divide (A) and (B) each into 10 equal pieces, and (C) into 20 pieces.
2) Taking one piece of (A), flatten and wrap (B) in it. Pinch to seal edges
3) With the sealed side facing up, roll into a rectangle
4) Roll up like a swissroll, turn the cylinder 90 degrees and repeat.
5) Using a sharp knife, cut the cylinder into two pieces.
6) With the cut side facing down, flatten the dough, making the edges slightly thinner than the centre. Wrap the filling and pinch to seal – Pic 12. Try not to 'tug/pull' too hard, otherwise the layers will tear. Best to flatten the dough larger than smaller so it's easier to pinch 8) Place sealed side down - Pic 13 on lined baking tray and bake in preheated 185C for about 30 mins until the top and bottom are a light golden brown.

note:
- for pictures you can view this site:
http://cornercafe.wordpress.com/2008/08/01/huaiyang-flaky-pastry/

recipe from:
http://mykitchenmylaboratory.blogspot.com/2006/04/chinese-pastries-iii.html

Sweet potato huat kueh

made this and 'flower' very nicely. i used milk instead of coconut milk because i dont like coconut smell. i halved the recipe and had four of them in a 'chee kueh' mould. (something like muffin cups) The original recipe used orange sugar but i find them having a weird taste, so use normal white sugar if you dont want to a funny taste.

recipe from:
http://sakurambokitchen.blogspot.com/2007/07/huat-kueh-pumpkin-durian-sweet-potato.html

Ingredients:

A)
50g Plain flour
50g Water
1 tsp Yeast

B)
200g Sweet potato (steamed/boil)
120g Coconut milk
40g Water
140g sugar
1 Egg
200g Plain flour
1 tsp Double acting baking powder

1)Mix yeast dough (A) ingredient together. Leave aside for ½ hr until it has proofed.
2)Combine sweet potato, sugar, egg, coconut milk, water together and blend it.
3)Add in flour, double acting baking powder, yeast dough and mix evenly.
4)Pour mixture over cups. Dip a spatula in oil and make an “X” across the batter and proof for 10 minutes. Steam over high heat for 15 minutes.

Kok Chai (deep fried peanut puff)

made them cause i heard my mum saying that she made them before but was quite hard. lols. anyway this recipe was crispy and abit flaky. note, seal the dough tightly to prevent bursting during the frying as peanut tend to get burnt like what happened to mine with a few of them burst and end up with black spots on the others. you can also use other filling such as meat floss (pork/ chicken floss).

Recipe from:
http://lilyng2000.blogspot.com/2008/01/kok-chaimini-peanut-puffs.html

Ingredients:

300 gm. all purpose flour
70 gm. rice flour
120 gm. margarine or butter or lard
90 - 100 ml. cold water
1 large egg

Filling:

225 gm. roasted peanuts - skinned and chopped fine
3 Tbsp. roasted sesame seeds - crushed
120 gm. fine granulated sugar
50 ml. oil (preferably peanut oil)

Oil for deep-frying


For pastry:

1)Using the food processor, pulse magarine , flour and rice flour till it becomes breadcrumbs like.

2)Add water , beaten egg and pulse into a pliable dough and rest for 15 minutes.

For filling:

1)Mix all the ingredients together.

To make the puffs:

1)Use the pasta machine to roll pastry into a thin sheet and cut into 1 3/4 - 2 inches rounds.

2)Put in 1/2 tsp of filling into the center of cut pastry and wrap up filling . Pinch edges neatly.

3)Heat up oil for deep-frying peanut puffs and fry till golden brown using medium heat.

4)Remove and drain onto kitchen towel.

5)Let it cool before storing into containers.

huat kueh

Made this today. doesnt look very nice as it shrink a little, maybe because of steaming it for too long. I steamed it for 25 minutes instead of 15 minutes cause the batter look quite thick to me. The recipe was from a cookbook belong to my mum. Will not post the recipe unless someone request for it. :)

char siew pau

made char siew pau yesterday. still stay soft today, i used blue key pau flour instead of hong kong flour because it is cheaper.

used the recipe from auntyyochana:
http://auntyyochana.blogspot.com/2006/11/simple-char-siew-pau.html

Ingredients for dough:

300 g Hong Kong flour
60 g castor sugar
2 tsp Instant Yeast
2 tsp double-action Baking Powder
35 g Shortening
120 ml water

Fillings:

250 g Char Siew (diced)
1 Onion - diced
1 Tbsp Oyster sauce
1 Tbsp Soya Sauce
1 tsp sesame oil
150 ml water (combined with cornflour)
1 1/2 Tbsp. cornflour
Salt and sugar to taste
oil for frying

Dough:
Sieve flour and baking powder into a mixing bowl.
2) Add in sugar, instant yeast and shortening and beat with a 'K' beater for awhile to mix, then pour in water and knead till a dough is formed.
3) Change into a dough hook and continue to beat till it is non-sticky or you can knead with your hands for about 15 mins.
4) Remove dough from mixer bowl and let it proof for about 30 mins.
5) Weigh and scale into small dough of about 30 gm. each.
6) Wrap with fillings and seal tightly. Place onto greaseproof paper and leave to proof for another 30 mins.
7) Steam over high heat for 10 mins.

Fillings:

1) Heat up oil and fry the diced onion until fragrant.
2) Add in Add in char siew and the rest of the ingredients.
3) Cook till thick.
4) Leave to cool before wrapping.