Friday, April 27, 2012

Blossom Mantou @ Moho Bun

These blossom mantou also called as 'wishful silver' and some even called it as 'moho buns' in China. This kind of bun is actually originated from Yantai traditional pasta varieties. According to the legend, this bun was invented by the Yuan Dynasty, Luoyang the Dongxiang 'Ma' family's kitchen helper.At that time, the Ming Emperor is still a 'Ma' family's handyman. He loves eating these buns and later after he became the Emperor. He started introducing these beautiful peony looking buns to everyone and now has became one of the famous snack in China. This bun is quite sweet unlike other steamed buns and it's widely sold during special occasions or festivals. Here, I have to  thank Vivian for the inspiration & the introduction. These buns are really awesome.

Ingredients :
Starter Dough :
200gm   all purpose flour
180ml   water
1 tspn   yeast
(combine all ingredients & mix well then set aside to ferment overnight or at least 8 hours)

Main Dough : (for 5 buns)
300gm   all purpose flour
2 tbsp   shortening
200gm   starter dough
150gm   sugar

100ml   water
1/4 tspn  lye water (or 1 tspn vinegar)
2 tspn  baking powder

*some food colouring

Method :
(1)  mix together ingredients (B) till baking powder dissolved.
(2)  then combine ingredients (A) & (B) into a big mixing bowl and stir to form a soft dough. Knead till smooth .
(3)  need not further fermentation, straight away divide into 5 portions by twisting the dough for separation. For better result do not use a knife.
(4) place dough to parchment paper & rest for 15 mins before steaming them over high heat for 20-25 mins .

You'll get more or less 420gm of starter dough after overnight fermentation, which can be used in making 2 portions of the above recipe. I made one portion with plain colour and another portion with colour as desired.  Then wrap one with another to form this colour mixture buns (as shown in picture). Some even making these buns by using rice flour and ended up with a name called 'moho kuih'.

Actually, these buns are not totally perfect cause I didn't dissolved the baking powder into water properly and causing the yellow spots on the bao skin. However, overall they look fine! haha.... Hope you guys will love it too. It's sugar high Friday! So, enjoy.
I'm sending this to Wild Yeast Blog @ Yeastspotting.

Wednesday, April 25, 2012

Kefir Wild Yeast ~ Caramel Ma Lai Go

FINALLY, there are holes in my cake !!! Bingo, I have finally get it right this time and got what I'm looking for.... the exact two layers which is clearly appeared in my cake. Yaaahooo ! I am totally thrilled. The last one I made here (& here)was very very fluffy but the bottom layer wasn't turning up as expected due to the raw sugar I used (without melting it which actually will help to increase the moisture in the cake itself to form the bottom layer). Other than that, shouldn't beat the mixture like making a common sponge cake. The fluffier your batter is, the worst it gets. So, here's what I did.

Ingredients :
Starter Dough :
200gm  all purpose flour
150ml   homemade kefir drinks / enzyme juice (at room temperature)

Caramel :
300gm  brown sugar (or half palm sugar)
3tbsp  water
80ml   coconut milk
(combine water & sugar and cook over low heat till thick, finally stir in coconut milk & bring to boil. Off the heat & set aside to cool)

Main Batter :
6 large eggs
1/4 tspn  salt
40gm    all purpose flour
20gm    corn flour
40gm    custard powder
1 tspn   coconut extract

Final Mixture :
60ml   corn oil
2 tspn  baking powder
1 tspn  baking soda

Method :
(1)  combine starter dough ingredients and mix well, set aside and let to ferment for 4 hours. (I made it over night, so that I could get it done by the next evening)
(2)  then beat egg & starter dough and caramel till well mixed.
(3)  now, beat together the remaining flour, corn flour, coconut extract, custard powder & salt till everything well combined (with low speed & do not over mix the batter, it will look a little lumpy but it's alright cause everything will be totally dissolved by the end of the day).
(4)  again set the mixture aside (cover with lid) for final fermentation for about 8 hours (mine is 7 hours).
(5)  finally, mix in the final ingredients and stir well.
(6) pour batter to a 9" tray lined with parchment paper, cover the top with aluminium foil and steamed for about 35-40 mins over high heat. (best to let batter stand in the tray for 5 mins before steaming)
(7) once ready, leave cool completely before slicing it.

Once the cake is ready I can't wait any longer to cut it and give it a check if there are holes in it. I don't even bother to tear off the parchment paper. haha.... The cake turned out great. The top layer of the cake is actually quite spongy unlike the bottom layer which is more dense & chewy. I still have more to explore. So, hope you guys will enjoy it too.
I'm sending this to Wild Yeast @ Yeastspotting & Shaz @ Muhibbah Malaysian Monday.

Saturday, April 21, 2012

Sweet Plum Sour Cream Cheesecake

What do you know! It's Saturday again. Wow, just imagine how time flies.....we're already in the middle of April. And Mother's Day is just another few weeks away. I bet some of you already start planning some luscious bakes for the coming celebration. Emmm.......NOT ME! I always plan my bakes at the very last minute. Yes, bad habit. hahaha..... However, sometimes that isn't completely bad. For instance, this plum cheese's my last minute baked too, without a plan or anything. It's all about the 'CLICK' ! You know what I mean, right!

So, here's what I did.
Ingredients :
For Base
200gm  digestive biscuit (chocolate Tiger biscuit), finely crushed
50gm  toasted pistachio, roughly chopped
125gm  butter, melted
(mix all ingredients to combine and then press it to a 9" tray, keep refrigerated till set)

For Fillings
500gm  cream cheese, softened
1 tbsp  corn flour
3 eggs
100gm  sugar
230gm  sour cream
100ml  sweet plum puree
2 tbsp  lemon juice

Method :
(1) beat together cream cheese and sour cream till smooth.
(2) add in the remaining ingredients and mix till well combined.
(3)  pour mixture to biscuit base tray and then bake at preheated oven at 160'C for about 90mins or till set.
(4)  once it's done, leave to cool completely before keep refrigerated overnight which is the best. And serve one the following day.

For Sweet Plum Sauce
3/4 to 1 cup  sweet plum sauce or puree
1 tbsp  sugar
1 tbsp  gelatine (soaked with 1/3 cup water)

Method :
(1) simmer plum puree and sugar with a non-stick pot till lukewarm, for plum puree..
(2) then stir in soaked gelatine till dissolved, do not boil them. For plum sauce, melt gelatine over a double boiler then stir in & mix well with the warmed sauce.
(3) remove from heat and leave it slightly cool before spread over the cake top.
(4) keep refrigerated till set before serving.
I especially adored the top layer of fresh plum jelly. Simply irresistible. See, what I mean ! It's not a bad idea either even if baking without a plan. It makes your day a little easier.

Wednesday, April 18, 2012

Black Grapes Streusel Rolls

How often do you guys make your own natural food colouring? And what are the ingredients you often used ? I actually found some interesting natural food colouring alternatives lately from this site.  I am so excited and would love to try it out someday. But for the time being, I have found mine by using black grapes. I'll have to say the colour is awesome.

And here's what I did.
Ingredients :
300gm   bread flour
1 tbsp     yeast
3 tbsp     sugar
1/2 tspn   salt
1 egg (whole egg)
120ml   black grape sauce/thick puree
60gm     butter

Ingredients for Streusel topping :
60gm  butter
2 tbsp  sugar
1/2 cup  all purpose flour
(cream butter & sugar till fluffy, stir in flour to form a soft dough then wrap with plastic sheet and keep refrigerated)

Method :
(1) combine flour, yeast, sugar, egg & grape sauce into a big mixing bowl, stir to form a soft dough.
(2) then add in salt & butter, knead dough till well mixed & smooth.
(3) set aside to rest for an hour or till double in size. It's best to keep it somewhere warm or in the oven with a cup of hot water..
(4) now, punch dough to release air and place it to a slightly floured working table and again knead to smooth.
(5) divide into 8 portions, then cover with damp kitchen tower & let to rest for 10 mins.
(6) shape dough into a ball & arrange to a 9" greased baking tray.
(7) brush with egg glazing then spread streusel crumb all over the top.
(9) again set aside to rest for about 30mins.
(9) finally bake at preheated oven 185'C for about 12-15mins or till golden brown.

# Ingredients for black grape sauce :
1/2 kg  seedless black grapes
3 tbsp  sugar

Method : (similar to here)
Tips for cleaning grapes : squeeze about 1/2 " toothpaste to one of your palm then rub between two hands. Once nicely spread,  rub grapes between your palms and rinse with clean water. Then dry them with kitchen tower.
Finally, puree the grapes and place them to a non-stick sauce pan together with sugar. Let them simmer till nice & thick. Leave cooled completely before used.

These rising dough is about time to send into the oven.

Black grapes has produced such beautiful colour which almost similar to blueberry, except that it is less sourish. It always fun to explore natural food colouring. If you have one with you, hope you can share with us too! Enjoy & have fun.
I'm sending this to Wild Yeast Blog @ YeastSpotting.

Monday, April 16, 2012

Cake Of Wales ~ Welsh Cake

The cake of Wales is also called as Welsh cake. Welsh cake is originated from Wales, United Kingdom. It is something like in between scone, cookie and pancake. Because it is made from the ingredients of scone, then roll and cut like cookie dough and finally cooked like a pancake. Welsh cake is usually served during tea beak as a quick snack. While I would love to have it at anytime.

(recipe inspired by Rosa)
Ingredients :
350gm  all purpose flour
1 tbsp + 2 tspn  baking powder
100gm  sugar
170gm  cold butter, diced
1 large egg, beaten
2 tbsp  milk
1/2 cup  raisins
1/2 tspn  cinnamon powder (optional)

Method :
(1) combine flour, cinnamon powder, baking powder and sugar into a big bowl.
(2) add in butter and rub till butter is well combined with flour.
(3) add in raisins, egg & milk then mix to form a soft dough.
(4) place dough to a slightly floured working table and roll out flat about 5mm thickness.
(5) then shape dough with any cutter.
(6) finally. cook them over low heat on non-stick frying pan till brown or cooked.

I think they actually look a bit like English muffins. Are they?

These welsh cakes are really tasty. It has such terrific aroma with the touch of cinnamon powder (I prefer without it though!) and so is the melt in your mouth texture. Oh so tempting !

The special sauce for this special treat. I bet you all will love it too.

Ingredients for Sweet Plum Sauce :
4 large fresh plum, pureed
3 tbsp  sugar

Method :
combine both ingredients to a non-stick sauce pan and let it simmer till thicken, about 10 mins. (the colour looks darker) Keep refrigerated once it's cool.

Friday, April 13, 2012

Blue Cheese Sour Cream Scone

Scone is such wonderful tea snack & breakfast. I always enjoy having it fresh from the oven with my coffee but don't make them often though. Scone is another easy bake for a starter. All you need to do is just gather everything up and then RUB, STIR, SHAPE and BAKE !  Don't you love the sound of it ? haha.....

I don't use sour cream often in my baking nor cooking, I first came across sour cream was from some cheesecake recipes. Since it's not easy to get them here (my area), I used to make my own. Last week my neighbour Diane gave away a few tubs store bought sour cream. So, I am the lucky person ! :o) I was told that some sour cream branding contains of gelatine which isn't suitable for vegetarian consumer....just like this one here. So, always remember to read the ingredients carefully before heading to the counter.

Ingredients :
1-3/4 cup  all purpose flour
3 tbsp  corn flour
1-1/2 tbsp  nori flakes
1-1/2 tspn   baking powder
1/2 tspn  baking soda
1/2 tspn  salt
60gm  cold butter, diced
230gm   sour cream
30gm  blue cheese, diced
1/2 cup  shredded cheddar cheese for topping
*some milk for glazing
*some diced bak kwa (optional)

Method :
(1)  combine flour. baking powder, baking soda, salt & nori flakes into a big bowl and mix well.
(2)  add in cold butter and rub with flour till well combined.
(3)  now, stir in blue cheese and sour cream to form a soft dough.
(4)  shape dough and then cut into sizes as desired.
(5)  brush the top dough with milk glazing and spread on cheddar cheese.
(6)  finally, bake at 210'C for about 20 mins.

You can hardly find this kind of baked goods over here. Not to mention about my place (where I live) neither you can find this easily at the bigger city !  Unless you're at the International Buffet counter or at any special western  food cafe, otherwise you have to make your own. However, hope you will like this too. Happy Belated Easter Day, everyone! Enjoy.

I'm joining #Dairy Breakfast Club at Tidymom. And this scone will definitely a morning goodness for the family.

Wednesday, April 11, 2012

Homemade Gardenia Cottage Style Bread

Gardenia is considered as one of the largest bread manufacturer around the region. So far it has produce a number of varieties for both breads and cakes to the marketing. And the latest one was the Gardenia European Cottage Style Bread. It costs about RM4.00 something per loaf. Expensive but worth buying though. Just how could I not trying to make one at home ! Nope, never miss a chance of it. Here I go again.

Ingredients :
400gm   bread flour
120gm   mixed seeds & roll oats
2 tspn   yeast
250ml   water
2 tbsp   heavy cream
1 tspn   salt
60gm    butter

Method :
(1) combine flour, yeast and 80gm mix seeds & roll oats into a big bowl.
(2) stir in water & cream to form a soft dough, then add in salt & butter and knead till smooth.
(3) set aside to rest for 90mins or till double in size.
(4) then place dough to working table and knead to release air from dough.
(5) shape it and brush surface with water, roll dough over the remain mixed seeds & roll oats.
(6) now, place it to baking tray and set aside for 45mins or till double in size. (I sprinkled the dough with some flour and then make a nice cut to the center.)
(7) finally, bake at preheated oven 185'C for about 30 mins.

Ta~ ~Da~ ~ Whoopie, what a great fat looking loaf of bread! And very very soft too.

I have no patient at all to wait till the bread turns cooled.... it looks really tempting. Did you hear that......someone is calling...."come to mama ~ !". :o)  Anyway, hope you guys will love it too.
I'm sending this to Wild Yeast Blog @ Yeast Spotting.

Monday, April 9, 2012

Teochew Braised Tofu

Do allow me to introduce you another delicious local dish. This kind of braised tofu is available almost every corner of Chinese food stalls all around Malaysia. It's normally come together with hard boiled eggs and meat. The origin of this Teochew braised cuisine is basically cooking with loads of spices & seeds together with duck, egg & tofu. But still I love the most is the braised tofu. I have tasted quite a number of it and found that almost different stalls serve different versions. Some salty & some sweet! And I love the sweet ones the most.

So, here's my very own version.
Ingredients :
4 pcs  fried tofu (do not use Japanese tofu)
3-1/2 cups  water
1  cinnamon stick
2  star anise
3  pot of cloves
2  cardamom seeds
1 tspn  sichuan pepper

Seasoning :
1-1/2 tbsp  vegetarian oyster sauce
1/2 tbsp  light soy sauce
1/2 tbsp  dark soy sauce
1 tbsp   sugar (or to your taste)

Method :
(1) preheat a non-stick small pot with a little oil and then stir in cinnamon stick, star anise, cardamon pot, seeds & sichuan pepper. Saute till fragrant.
(2) now, add in water & all the seasonings and bring it to boil.
(3) add in fried tofu and simmer for about 15-20 mins or till gravy became thickened.

This kind of tofu goes perfectly delicious especially with chicken rice. While I love having it together with noodles or vermicelli for brunch. amazing!

Wednesday, April 4, 2012

Udon In Local Style Tom Yum Soup

I wonder if anyone of you tried the local style tom yum soup before! It's normally served at the tiny Malay restaurants (not mamak stall). It's a bit different from the Thai style which is super red hot in colour. Local style tom yum soup is very much like clear soup but with a touch of Thai tom yum flavour. Interesting...right? This soup is often cooked with seafood especially fish fillet, prawns & squid. Making it looks even more tempting huh ! What about making this special soup with the addition of homemade udon noodle?

Here's the recipe.
Ingredients :
1 Litre  water
20ml   lime juice
2 stalk  lemongrass
handful of curry leaves
7-8  bird eye chilies, slightly smashed
1 tspn   vegetables granule
1 inches  ginger, smashed
1 tbsp  fish sauce
salt & pepper to taste

#one homemade udon noodles recipe
  some fishballs & sliced fish cake
  some bok choy or choy sum (green veggie)
OR any seafood as desired

Method :
(1) bring water to boil and then add in all ingredients, let soup simmer for about 10-15 mins.
(2) now, add in udon noodles, green vegetables, fishballs or meat as desired and continue simmer for another 5 mins.
(3) once ready serve warm with some fried garlic/onion oil.

Unexpectedly, the udon noodle looks slightly whiter after cooking for the second time. It was very satisfying after all. I love especially the soup. Spicy and aromatic ! Hope you guys will love it too. Enjoy!

Monday, April 2, 2012

Homemade Udon Noodle

I've been so curious how udon noodle is made and google for quite awhile but have yet found a perfect one for myself. Actually, I have tried a few recipes but still not very satisfying. I always compare mine with the store bought ones. Of coz, those store bought ones are so mighty white and springy and beautiful. But at least, my final batch is the closest one to my personal target.

And here's what I did.
Ingredients :
1-1/2 cup  all purpose flour
1 cup  tapioca flour
1/2 cup  hot water
80ml  cooking oil
1/2 cup  water, room temperature (I added a bit extra more)

Method :
(1) combine both flour into a big mixing bowl and mix well, then make a hole in center.
(2) stir in hot water and cooking oil, roughly mix together all the flour.
(3) now, add in the remaining water and knead till form a soft dough.
(4) set dough aside to rest for an hour, then roll it out on a slightly floured working table and cut in stripes.

It is alright if you cut it thick. It tastes better in this way. You can even roll them to make it look rounder. Then cook them in boiling water till each of them float on top. Drain noodles then keep in a container and mix with a bit of oil to prevent from sticking.

You can either use them straight away or keep refrigerated and use them days later. They can last for quite a while. Hope you guys will love it too!
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