Tuesday, August 31, 2010

Mantou Steamed Bun With Homemade Mung Bean Paste

This steam bun project was actually inspired by My Little Sprout during my visit to her blog. They were having dim sum at this Dragon-i Restaurant. And among those dim sum, I am totally attracted to these buns. They are so adorable! Can't wait to make them myself. So finally, I came up something like this. hehe.... So, what do you think about these cuties???

Ingredients for Mantou Bun dough :
500gm superfine flour
1/2 tbsp sugar
1/2 tspn yeast
3/4 tspn baking powder
240gm warm water

* 200gm Homemade Mung Bean paste

Method :

- combine all ingredients to form a dough.
- remove a handful of dough out and add in a few drops of red food colouring.
- let to proof separately for about 25-30 mins.
- place dough to working table & divide into 6 portion.
- roll the dough out flat and place in a tablespoon of mung bean paste.
- then sealed nicely and place it to a greaseproof paper.
Then start with the red colour dough by using 1/3 of dough. Rolling into an oblong shape and then carefully cut into 6 portion. Use a chopstick to mould the centre to make 2 good looking holes! haha.... Then paste them straight to the bun. Don't worry, it will stick!
And then use the leftover red dough to make the ears & tails. Just roll them out and cut into triangle shape. Fold both ends together (as shown in the above picture) and paste it to the dough. For the eyes, I used black beans. By the end of the process, the buns are all ready to steam (or proof at least half an hour before steaming). Finally steam those buns for 20 mins over a preheated steamer. Off the heat, once it's done and leave the bun in the steamer for 5 mins before withdrawing them. To prevent from shrinkage.
The texture of this mantou bun is slightly different from those dim sum steamed bao. Those dim sum steamed bao is much fluffier and softer. And mantou is more dense and can be used in deep frying or french toast. I will post about the homemade mung bean paste recipe after this. So, stay tune for more!

Friday, August 27, 2010

Butterscotch & Pandan Coconut Brioche

Yes, brioche again!!! Brioche is one of the famous Parisian Patisseries other than croissant, puff pastry and danish pastry. But I don't think the French will ever used pandan in their bread! hehe... Pandan is also known as screwpine/pandanus and it is one very common ingredient used in most of the Asian cuisines over here. And so is coconut milk! SO, have anyone of you ever tried pandan & coconut flavour brioche before so far? What about butterscotch? I find it pretty interesting as well.

At the same time, I would like to thank Lyndsey for the birthday gifts that she sent me. If it is not because of her butterscotch chips I will never be able to come up something like this. You know, there is no way you can find butterscotch chips here in Malaysia. This is actually the 2nd package she sent me. The 1st package went missing half way mailing! Lyndz, so sorry about the missing package. However, thanks a million for everything! By the way, Happy Birthday to you too. Wishing you the very best and have lots of fun on your big day!
My Birthday gifts from Lyndsey @ The Tiny Skillet.
(a pair of blue crystal earing, butterscotch chips, guava paste & some seasoning)

And here's the recipe.

Ingredients for Butterscotch Dough :
250gm bread flour
1 tspn salt
1 tbsp sugar
1 tspn yeast
4 small eggs, lightly beaten
125gm butter, softened
1/2 cup butterscotch chips

*combine all ingredients to form a sticky dough and wrap with plastic sheet or bag. Keep chilled overnight.

Ingredients for Pandan Coconut Dough :
250gm bread flour
2 tbsp dessicated coconut
1 tspn salt
1 tbsp sugar
1 tspn yeast
3 small eggs, lightly beaten
30ml coconut milk
125gm butter, softened
1 tspn pandan paste

*combine all ingredients to form a sticky dough and wrap with plastic sheet or bag. Keep chilled overnight.

- wtihdraw dough from refrigerator, place both dough onto a floured working table.
- flatten dough by hand/rolling pin between 2 plastic sheets , sprinkle more flour if needed.
(have to work fast due to very sticky dough)
- place pandan dough over the butterscotch dough, then divide into 6 portion.
(according to the size of your baking tray)

- now, carefully twist the two dough and place the twisted dough to the tray quickly.
- let to rest for 40-45mins for cooling (my room temperature is 31'c).
- brush on egg glazing.
- then bake at 180'c for about 30-35mins or untill browned.

Note : I'm using three 3x6" loaf trays lined with greese proof paper.

Do you like your brioche looking in this way??? OR.....

Or..... you like it in french toast??? ^_^ Hope you're enjoying your breakfast! .....& don't forget to put on your napkin! hehe....

Thursday, August 26, 2010

Hakka Abacus Bead @ Suan Pan Zi

'Suan Pan Zi' is one of the Chinese Hakka traditional dish besides of 'Yong Duo Fu' ~ stuffed beancurd. And it is made mostly during the festive season or New Year because it believes to bring good wealth to the family. The dough is made of yam/taro and flour/starch, just like the western gnocchi. 'Suan Pan Zi' is also called as abacus bead because the look of the yam dough just like the counter of the Chinese abacus. I wonder why my parents-in-law never made this before! I brought this home on my last visit and my in-laws like it alot.

And here's the recipe.

Ingredients for Suan Pan Zi/Yam gnocchi :

300gm yam/taro, steamed & then mashed
150gm tapioca starch
1/2 tspn salt
50ml hot water

Method :

- combine mashed yam, salt and tapioca starch in a big mixing bowl.
- slowly stir in the hot water to form a soft dough.
- knead untill smooth and then take out a teaspoon of yam dough.
- roll it to form a ball and mould the center with a chopstick.
(so that it looks like a hole in the center, like abacus bead)
- steam for 20mins or untill cooked; or you may also boil them untill cooked.

Ingredients for Stir Fried :

1 cup black wood ear, soaked
1 cup mushroom, fresh or dried
1 stalk Chinese leek
1/2 cup lily bud, soaked & make knots
1 inch ginger, shredded
1 red chili
Seasoning :
2 tbsp vegetarian oyster sauce
1 tspn light soy sauce
* Thickening : 1/2 cup water mixed with 1 tspn corn starch

Method :

- put everything into slicing job (except lily buds) and making sure is nice & thin.
- preheat the wok/frying pan with enough cooking oil.
- stir in shredded ginger and saute untill fragrant.
- add in sliced black wood ear, yam gnocchi, mushroom, leek and lily buds; roughly stir fried for a few second.
- now, add in the seasoning and mix well then stir in the thickening.
- let simmer untill the sauce became thickened.
-off the heat and then stir in the shredded chili.
Note : you may also add in some ground meat but I prefer to have it green. So, enjoy!

Monday, August 23, 2010

Dragon Fruit Jam & Lemon Marmalade Jam

Jam is something that I really wanted to put my hands on since the beginning but most of the recipes need to have pectin powder which I can't even find it here. Well, that was my last year story! Thank goodness that we can actually make our own natural pectin! At last.... at last.....
So, here comes my babies.
Ingredients for Lemon Marmalade :
5 cups lemon, thinly sliced (equal to 7 lemons)
4-1/2 cups sugar
5 cups water
*a chilled plate and 4 empty jars
Method :
- before slicing the lemon, cut off both ends, remove seeds and inner pith completely.
- tie up the unused lemon parts in a cheese cloth and set aside to use it to make pectin later on.
- then soak sliced lemon for 6 hours or overnight.
- boil the lemon once it's ready with the unused lemon parts for about 1/2 hour or untill soft.
- remove the cheese cloth and try to squeeze out the natural pectin from there.
- now, add in sugar and keep boiling for another 1/2 hour or untill became a little thickened.

- test the jelly by placing a teaspoon of the hot jelly on a chilled plate.
- if the jelly holds its shape a bit, like an egg then its ready.
- off the heat, pour the jelly out into jars and sealed.
To prepare jars : You can either bake them in the oven at 200'c for about 5-10 mins and then leave aside for cooling. Or boiling them in a pot of water, drain & dry up fast and then leave aside to cool slowly.
To seal the jars : quickly put on the lids once finished filling in the jam. Then over turn the jar and leave cool completely upside down.
Do you know that lemon marmalade is actually much yummier than orange marmalade? And its quite affordable too! I only spent RM$7.00 on the fresh lemons and about RM$2.50 on sugar. And I got all together 4 jars of lemon marmalade jam.
Ingredients for Dragon Fruit Jam :
1 kg dragon fruits, cubed
400gm sugar
1 lemon, quartered (squeeze out the juice)
1/3 cup water
* a chilled plate and 2 empty jars.

Method :
- combine dragon fruit, lemon juice, lemon skin and water into a non-stick pot.
- simmer over medium heat untill the fruit became soft & juicy.
- add in sugar and leave to boil by increasing the heat.
- in the other hand, try to press on the lemon skin for the pectin.
- keep stirring the mixture constantly untill thickened.
- again place a teaspoon of the hot jelly to a chilled plate to test if it is ready for canning.
- finally, off the heat and pour out the jelly into jars.
Don't you think this dragon fruit jam looks very much like raspberry or strawberry jam? Frankly, dragon fruit itself is actually quite light in flavour unlike other fruits. But it tastes completely different with the addition of lemon. It gives you a very special mingled flavour between the two.
I'm going to surprise my mom with these jams! Sent out three jars this morning by fast post. Hopefully, she will call me up by tomorrow morning! hehe.... By the way, I wonder if Malaysia can produce this kind of jam as one of our local product!

Sunday, August 22, 2010

Pull-Apart Brioche With Cream Cheese Custard

Brioche is a highly enriched French bread which is high egg and butter content gives it a rich and tender crumb. I, especially love this kind of bread......totally filled with butter aroma just like croissants. In additional of the cream cheese fillings that would be perfectly alluring!

Ingredients :
Starter Dough :
1/2 cup all purpose flour
2-1/2 tpsn yeast
1/2 cup milk
1 tspn sugar
- combine all ingredients and leave to rest for 5 mins.
Main Dough :
2-1/2 cups all purpose flour
1 tspn salt
3 tbsp sugar
3 large eggs
200gm butter
- combine starter dough together with main dough ingredients
- mix well to form a soft & sticky dough.
- wrap dough and keep refrigerated overnight.
( if possible release air from bag a couple of times before dough started to chilled up)

Cream cheese filling :
125gm cream cheese, softened
100gm sugar
1 egg
40ml milk
1 tbsp milk powder
1 tbsp lemon juice
- combine all ingredients and cook over medium heat over a double boiler untill thickened.
- then leave cool.
Method :
- place dough to slightly floured working table.
- divide dough in 12 ball dough and filling in cream cheese custard.
- sealed dough and place them a baking tray.
- brush on egg glaze and sprinkle on some cinnamon sugar.
- leave to rest for 1/2 hour.
- finally, bake at 175'c for about 20mins or untill brown.

Here's my simple pull-apart brioche which is easy to make. Just to fulfill your crave... or MINE especially! hehe.... Have fun!
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