Monday, July 30, 2012

My Fancy Yuzu Wasabi & Lime Curd Castella

My first attempt on Castella cake making....very challenging though. I don't think I handle it well enough. The cake shrunk like no body business. haha.... However, overall the flavour of both lime curd & wasabi castella are awesome. So, it doesn't matter at all about the shape. But of course, I'll try my best to make a perfect one someday. :o)  Again, thanks Sonia for her lovely yuzu powder.

Ingredients :
5 egg yolk
3 tbsp  sugar
50ml    honey

5 egg white
1 tbsp  sugar

100gm  bread flour
1 tbsp  yuzu powder

about 1/2 - 1 cup  lemon lime curd

(E) ~ For 2nd cake
1 tbsp  wasabi paste
two drops of green food colouring

Method :
(1) beat ingredients (B) till foamy then set aside.
(2) now, beat ingredients (A) till light & pale then stir in ingredients (C) till well mixed.
(3) then fold ingredient (B) into (A) in two batches, mix till combined.
(4) fill batter into a 9.5x3.5x3.5" tray lined with parchment paper and then drizzle on the curd.
(5) finally bake at preheated oven 155-160'C for about 50-55mins.
(6) once it's done, immediately remove pan from oven then drop it to the counter from about one foot high to prevent shrinkage.
(7) leave to cool before removing the cake from tray then wrap cake with aluminium foil and keep refrigerated overnight by placing it upside down before serving.

For wasabi cake :
Repeat method (1), (2) and then stir in ingredients (C) but omit the yuzu powder. Next, place three quarter of the batter to a lined cake tray. Mix ingredient (E) into the remain batter and mix well then fold into cake tray. Finally, repeat method  (5), (6) & (7).

Guess what? After reading the recipe again, I think I'm quite blur and have accidentally skip method No. (6). hehe....  and that is why the cake shrunk and the other reason is the cake a bit over weight after the additional of curd. *wink*  Hope you guys will love it too.

Friday, July 27, 2012

Yuzu Giraffe Bread

YAHOOOO....My first ever winning prize from a giveaway....Yuzu powder from Nasi Lemak Lover 's blog. Thanks so much Sonia. Gosh, I am thrilled when someone congrats me & told me about it. I didn't even know that I have won something. Never in my life I have won anything except HUBBY ! haha.... OOoooooohhh... sssshhhh... don't tell anyone. :o) As soon as I received the package, I can't wait to try the yuzu powder out on something....something that I love the most...yeah, bread making. Yet, the bread doesn't look perfect enough. The crust doesn't crack as it supposed to. So disappointed !  This giraffe bread is also called as tiger bread where it has such a special mottled crust, looking just like the giraffe body printing. Here, I have one perfect looking giraffe bread I wanna to show you.

Ingredients for Bread dough :
500gm  bread flour
2 tspn  yuzu powder
300ml   warm water/milk
1 tbsp  yeast
2 tbsp  sugar
1 tspn  salt
2 tspn  corn oil

*For fillings : 1 small jar of marmalade jam

Method :
(1)  combine all dry ingredients into a big bowl, then slowly stir in water & oil to form a soft dough.
(2) set aside to rest for about 25 mins.
(3) now, knead dough till smooth and divide into 10 portions for large sizes (14 for smaller sizes).
(4) slightly flatten dough to fill the jam and sealed, place them to greased baking tray.
(5) at the same time spread on the rice flour mixture to the top of the dough and again let to raise for 10 mins.
(6) finally, bake at preheated oven 190-195'c for about 15-20 mins or till the top nicely brown.

Ingredients for topping crust :
150ml  warm water
200gm  rice flour
1 tbsp  yeast
1/2 tspn  salt
2 tbsp  sugar
2 tbsp  corn oil
(stir all ingredients together and mix to combine, then set aside to rest for 30 mins)

Overall the bread tastes really good. No doubt that the additional of marmalade jam is simply superb. Hope you guys will love it too. By the way, I've been extremely busy lately and will try to catch up with all of you guys as soon as I have the time. As always, thank you so much for spending your valueable time here with me. muakkkkk <3

I'm sending this to Wild Yeast @ Yeastspotting.

Thursday, July 19, 2012

Black Berry Jam Oat Bars

I think most of us momsie have problems trying to settle the unwanted or leftover food at home, right? Well, I have a bottle of black berry jam which was left aside for sometime. Don't know why my kids don't seem to like it ! I knew that it is impossible to finish the whole bottle of jam all by myself and don't like storing it for long period in the fridge as well. So, have decided to work it out on something else....something more saleable. hahaha.... 

So, here's what I did.
Ingredients :
2 cup  quick oat
1-1/2 cup  all purpose flour
1 tspn baking powder
2/3 cup  brown sugar

250gm  butter

*1/2 cup  almond flakes
*1 bottle black berry jam

Method :
(1) combine ingredients (A) into a big mixing bowl & stir well.
(2) add ingredient (B) into (A) and rub by fingers till everything well combined.
(3) reserve 1-1/2 cup of mixture and set aside, then press the remaining mixture to a 9-13" tray.
(4) bake at preheated oven 185-190'C for 15 mins and cooled.
(5) once it's ready, spread on the black berry jam and then cover it by the reserved mixture and almond flakes.
(6) again, send in to bake for 15-20 mins at 185-190'C or till brown.
(7) finally, set aside to cool before slicing it.

Guess what? These bars are actually quite saleable. haha...... My family managed to polish off everything in two days. What a way to bottom up the jam huh. :o)  Frankly, I really love & enjoy the oat flavour and will definitely try out the roll oat some day.

Monday, July 16, 2012

Northern China Jiaozi

In China, jaozi is one of the many traditional Chinese food which is a must have especially during Chinese New Year eve. It is believed that having jiaozi on Chinese New Year eve will bring good luck & wealth to the family. And pork meat is commonly used in making dumpling's filling. But in Northern part of China, they love using lamb meat with the additional of pickled vegetables (ham choy). It is because lamb meat can keep their body stay warm the whole time and the preserved vegetables were the only vegetables available during the winter. It is normally  pickled in large quantities just before winter for storage. But I still choose to use chicken fillet on this recipe cause my family members don't really like taking red meat.

So, here's the recipe.
Ingredients for ham choy filling :
300gm  chicken fillet, minced
2 tbsp   chopped onion
some spring onion, chopped
2 tspn  ginger juice
100gm   pickled mustard (ham choy)
salt & pepper to taste
1 tbsp  tapioca starch
a dash of shaoxing wine / rice wine
(mix everything together till well combined)

Ingredients for dumpling skin :
( Recipe adapted from here )
300gm  all purpose flour
160gm  mashed pumpkin
(100gm  mashed pumpkin mixed with 60ml hot from steamer)

Method :
(1) stir together flour & mashed pumpkin, mix till a soft dough is formed.
(2) then divide into 50 small portions and roll each flat to fill in the meat, sealed and set aside.
(3) bring a pot of water to boil by adding in 1 tbsp of vinegar and  also 2 tbsp fried onion oil, to prevent sticky skin 
(4) throw in all the dumpling into boiling and let to cook for a couple of minutes or till it has floated to the surface.
(5) remove dumplings to a serving plate once it's done and serve it with dipping sauce.

*Dipping sauce :  1 tbsp light soy sauce + 1 tspn black vinegar + 2 tspn  sweet plum sauce + some chopped bird eye chilies & garlic.

I simply adored the colour of the pumpkin skin looks just like a gold pot and would be a perfect food for our guests on the next Chinese New :o) Yeap, into the list !

Wednesday, July 11, 2012

Lime Curd Cream Cheese Bars

I was quite curious about this kind of lime. I bought it from the local wet market and it was introduced to me by the stall owner saying that it is some kind of lime which tastes between lemon & key lime. The fruit is about the size of lemon and smell & looks like lemon but tastes like key lime. Key lime is much smaller the size. I am totally addicted to it eversince the first time I tried it. Absolutely awesome !

Here's the recipe.
Ingredients for lime curd :
1/2 cup  lime juice & zest (about 2 lime)
11-gm  sugar
3 eggs
50gm  butter
2 drops of green food colouring

Method : Please refer here.

Ingredients for Biscuit Base :
175gm  butter, softened
70gm   sugar
1 egg yolk
2 cups  flour

Method :
(1) cream butter, sugar & egg yolk till fluffy.
(2) next, fold in flour and mix to form a soft dough.
(3) spread dough & flatten it to a 9x13" tray lined with parchment paper.
(4) prick dough all over with fork and then bake at 180'C for about 25mins.
(5) once it's done, cool completely.

Ingredients for Cream cheese topping  :
500gm  cream cheese
1/2 cup  sugar
3 eggs
3/4 cup  plain yogurt
1 tspn  vanilla extract

Method :
(1) combine all ingredients into a big mixing bowl and cream till smooth & well mixed.
(2) pour mixture to the cooled biscuit base and then drizzle on lime curd.
(3) finally, bake at preheated oven 150'C for about 40-45 mins or till set.
(4) once it's done, cool completely before keep refrigerated overnight before serving.

Slurpppp..... these look so irresistible ! I can't help but had a few of it. I think I have to skip jumping  (stepping) up to the scale for some time. lol. Bad habit huh. haha.....

Monday, July 9, 2012

Soft Buttery Danish Loaf

Wow....can you imagine how time flies! It's already middle of the year 2012. I have been extremely busy for the past couple of weeks. Wish to have something to pamper myself. I am so craving for some danish bread lately and have made a loaf of danish bread on last weekend. Phew....finally can stuffed my mouth full and enjoy it slowly the next day with my coffee.Is this what life is all about ???? :o)

However, here's the recipe.
Ingredients :
400gm  bread flour
100gm   all purpose flour
80gm  sugar
20gm   yeast (I used 2 tbsp)
2 eggs, beaten
150ml  water
60gm   butter
1 tspn  salt

*200gm   butter
(at room temperature then slice into pieces)

Method :
(1) combine flour, sugar. yeast, eggs & water into a big bowl and stir to form a soft dough.
(2) add in butter & salt and knead to combine and then set aside to rest for an hour or till double it size.
(3) now, punch dough to release air then place it to working table and knead to smooth.
(4) roll dough into rectangle shape and place in butter. For further instruction, please follow here. To make it easier, I didn't used chilled butter. It works quicker than usual cause saving me a lot of rolling process.
(5) keep the finished dough chilled before dividing & braiding.
(6) place braided dough to a 4.5x4.5x10" greased loaf pan or separate them into two smaller trays.
(7) bake at preheated oven 180'C for about 25-30 mins or till golden brown.
(8) cooled for 5 mins before removing the hot loaf from tray.

This is a very very soft loaf, so must handle with care. May be it will look better to bake in smaller trays. Overall it looks great & inviting. The crust is absolutely stunning. Really really crispy. Yeah, too soft and too heavy to must separate it into two smaller loaves the next time. Guess what? Probably life is all about self satisfaction. And mine is the cheapest one! haha....
I'm sending this to Wild Yeast @ Yeastspotting & BYOB.

Friday, July 6, 2012

Stir Fried Local Brussels Sprouts

I managed to get some local brussels sprout at the farmer's market (pasar pagi) last weekend. It's cheaper compare to the imported ones, of coz! :o) And they both look a bit different. Local ones looks bigger and the leaves is harder.....I mean crunchier. And that is why it need to be cooked in a different way. Other than that I am quite curious about the plant and started google about it. And here's what I found.

Brussels sprouts on stalk.

Ingredients :
4 large brussels sprout, cut into small portions
50gm  dried shrimp, soaked in water & then pounded
1 tbsp  ginger,  finely chopped
1 tbsp  garlic,  finely chopped
2 tbsp  shaoxing wine or rice wine
2 tbsp  vegetarian oyster sauce
salt & pepper to taste

*thickening : 2tbsp  water + 1 tspn tapioca starch

Method :
(1)  prepare a pot of simmering hot boiling water then cook brussels sprouts in boiling water in a few seconds or till a bit softened, and drained.
(2) preheat frying pan or wok with just enough cooking oil.
(3) once it's ready, stir in dried shrimp, ginger & garlic and saute till fragrant.
(4) next, stir in cooked brussels sprouts and cook over high heat.
(5) add in shao xing wine, oyster sauce, salt & pepper and mix well.
(6) off the heat, then stir in thickening and mix to combine. Finally, transfer to serving plate.

Of coz, you may replace dried shrimps with other ingredients such as minced meat or just omit it. It tastes as good. Hope you guys will love it too!

Monday, July 2, 2012

B/B Sour Cream Crunch Cake

You must be wondering what is Kristy doing with this such a name called B/B ! haha.... Na... B/B is actually just a short form stand for Butterscotch & Banana. I'm sure you know what is actually going on here now. Yeah, it is a butterscotch banana sour cream crunch cake I'm making today. I know it's not easy to get butterscotch chips here in Malaysia but you can somehow replace it with something else if possible but still butterscotch taste the best.

Ingredients :
125gm   butter, softened
100gm   sugar
2 eggs

3 bananas, mashed
1/2 cup  sour cream
1 tspn  vanilla extract

2 cups  all purpose flour
1 tspn  cinnamon powder
1 tspn  baking powder
1 tspn  baking soda
1/4 tspn   salt
(combine all & mix well)

1 cup   butterscotch chips

Method :
(1) cream ingredients (A) till fluffy and well mixed.
(2) stir in ingredients (B) & hand mix till combined.
(3) now, slowly fold in ingredients (C) and mix till well combined.
(4) finally, fold in butterscotch chips and mix well.
(5) place batter to a greased bundt cake pan and then bake at preheated oven 175'C for about 45 mins.
(6) once it's done, leave to cool for 10 mins before removing from tray.

This cake came just right out from my new silicon mould. How do you like it? I actually bought a few new silicon moulds a few days ago with less than RM50. Great bargain ! Here let me show you what I bought for  my belated birthday. hehe....

Looking forward to try them all out soon.

Love the crunch crust of this cake and the butterscotch flavour simply the addition of banana is totally up to the sky. Ooooo....No kidding ! Very addictive. Hope you guys will love it too.
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