Wednesday, May 25, 2016

Eggless Bean Paste Fancy Twisted Bun 豆泥花卷面包

More leftover found in my fridge.... the little bit of this & that bean paste ! First thing came to me was BREAD. Yeah, bread is always my favourite thing to do. Its fun and easy to manage. And I prefer using the prefermented method on my preparation cause it always give me soft, moist and durable bread. However, still the best to keep freshly baked bread into plastic bags individually & sealed it after cooled. Its the only way to maintain the moisture and to keep the bread stays soft for days. You may keep them into plastic container but its less satisfying though.

Here, let me show you the preparation.
Ingredients :
Prefermented dough
100gm  bread flour
2 tspn  yeast
125ml  water
(combine all ingredients, mixed well then leave to rest for an hour)

Main dough
400gm   bread flour
2 TB  milk powder
4 TB  sugar
170ml   water
1 tspn  salt
100gm   cold butter, chopped

Fillings :  250gm  red bean paste & 250gm  mung bean paste
               (divide into 50gm each)

Method :
(1) combine main dough ingredients into a big mixing bowl except salt & butter, then add in prefermented dough and stir to form a sticky dough.
(2) add in salt and butter and continue kneading till everything well cooperated, then set aside to rest for an hour or till dough double in size.
(3) once ready, press & punch dough to release excess air and continue kneading till smooth.
(4)  now, place dough to working table and divide into about 100gm each, then insert each dough with desired bean paste and sealed.
(5) sprinkle some all purpose flour onto working table and flatten each dough with rolling pin into oblong oval shape (about 13" long) as shown in picture.

(6) then cut flattened dough into stripes and place in some raisins.

(7) next, roll and twist everything up into rope shape, as picture shown above.

(8) finally, join both end into one then place each of them to a 13x19cm parchment paper individually and then fit them into a 9x13" baking tray.
(9) now, set them aside to rest for an hour, the second proving before entering to the oven.

(10) when ready, bake them into preheated oven about 185'C for about 25-30 minutes or till everything is well brown. No egg glazing needed. Check the bottom of the bread if it is in good light brown colour, then it is done.
(11) leave bread to cool before garnished with icing sugar.

Oh... yumm.... they turned out looking great and pretty tempting too.

And it looks even more indulgence after sugar coating. Just can't wait to dig into one of them ! Hope you guys will love it too. Enjoy the week ahead everyone !

Friday, May 20, 2016

Passion Fruit Jelly Cake 百香果菜燕蛋糕

The weather has been so hot for the past couple of weeks. No doubt, cause its drought season ! Luckily, the rain started a few days in a roll this week. Such a blessing. I have skipped baking quite a while, can't stand the heat. So finally, I decided to make jelly cake for Mother's day. I always wanted to try it out with passion fruit and finally I did it. For anyone who are all time in busy schedule and would love to prepare your own birthday cake, jelly cake is the best choice. Simply hassle free & refreshing too !

And its as easy as 1...2....3....

Ingredients :
600ml  water
12gm   agar-agar powder (1 packet)
145gm  sugar
3  passion fruit

**Decoration Topping : one pear (diced), one medium size mango (diced) & one green kiwi fruit (diced) & if possible strawberry (diced).

Method :
(1)  combine water, agar-agar powder, sugar & pandan leaves into a pot and bring it to boil over medium heat. Continue boiling it for about 15 minutes till mixture look a bit thick.
(2) now, discharged pandan leaves then stir in passion fruit, and off the heat one minute after.
(3) transfer mixture to a 7" bundt cake plastic mould and let to cool down before keep chilled for 2 hours or till set..
(4) unmould agar-agar cake once its ready then decorate the top with mixed fruit.

Strawberry is out of stock here ! So, just dump in whatever available and it still looks as good & delicious. Nothing will goes wrong cause simple is beautiful.

Tuesday, May 17, 2016

Reserved Forest Secret Exploration

Never expected to join this trip earlier. However, I accepted hubby's invitation ! I decided not to mention the name of this place, its to prevent from those destroyers getting in. Earlier I was scared when they mentioned its a brand new place that so far haven't been explored before. There is no track.... also meaning that there will be lots of work and loads of energy needed. Not an easy task at all ! However, I am so proud of these guys included my man, of course ! haha..... I had a great time. Thanks to you, guys.

By the way, this is actually my number 800th post after 8 blogging years. Horay !!!

The unknown wild flower.

See how it survive here in the middle of the forest.

A friend told me that this plant is used in many famous Chinese medicine. And its very expensive.

There are plenty of them but we didn't collect them.

And this is how the whole thing looks like ! Yeah.....Huge !

And this plant looks exactly like centipede.

We also found some interesting plant here as well. The black mushroom.

It looks like lingzhi (靈芝)but it is not ! The top shell is hard.

We also found these insect eating plants along the way.

There are plenty of them ! I think its called as CARNIVOROUS PLANT.

Birds and many other animals favourite food, wild fruit.

Now, this is the best catch of the trip..... a surprise visitor ! The ASIAN PALM CIVET.

Not easy to spot it ! I spent almost an hour under the hot sun for this few shots. Phewwww......  And its all worth it. >o<

Now, here's what really happened behind the scene !!! Loads of hard work, clearing off the fallen trees.

Though, its only about 4 km away from the logging track, it takes us more than 6 hours to arrive the destination.

Three hard working men with two sitting behind ladies along the way. You can do it guys !!!  I did drive some part while they're working on the fallen woods & trees.

However, hard work does paid off. We finally reached our destination. Yet, still have to travel by foot before reaching the river side. See, our friends can't wait to fish there.

Since there's no suitable site for us, we decided not to camp there. We only spent about an hour resting then returned to other camp site. The exploration won't end here. Will be continue somewhere next month !

Enjoy & have a great week ahead everyone !

Wednesday, May 11, 2016

Crunchy & Crispy Eggless Churros 西班牙油條

I accidentally found this wonderful eggless recipe yesterday at BBC Good Food. No patience to wait any longer, I knew I got to try this immediately since this is such a hassle free recipe. Absolutely, fast and easy ! Just combine everything and straight away you can fry it and enjoy them within an hour. This is my first attempt in making churros. So, have to cross my fingers !

I have tried mixing the dough with the given water level earlier but I felt that the dough is a bit too dense. So, decided to increase the water to 450-500ml. And it turns out fine, yet still need a little energy to squeeze them out. It will take a bit of time though. Overall, it is good !

Ingredients :
250gm  all purpose flour
1-1/2 tspn  baking powder
1 tspn   homemade vanilla extract
450ml 500ml  water (original 350ml)
80gm   butter

**for coating :  1/2 cup  icing sugar mixed with 2 tspn  cinnamon powder

Method :
(1)  mix together flour and baking powder till well cooperated.
(2)  combine water and butter into a sauce pan then bring it to boil.
(3)  off the heat, stir in vanilla extract and flour to form smooth dough.
(4)  place dough to pipping bag and press it out onto working table for the size as desired, then later fry them till golden brown.
(5)  leave to cool before coating with cinnamon sugar, then serve.

These churros turned out beautifully even without eggs. The crust is so crispy !

They look even more tempting after dashing with some icing sugar. Absolutely drooling now !

Surely going to make another batch on this coming weekend for my boy. Bet he will loves it ! Enjoy & have a fantastic week ahead everyone. And remember to SMILE ......

Sunday, May 8, 2016

Korean Sticky Fried Chicken @ Dakgangjeong 韩式炸鸡

Cool.... I tried two types of Korean fried chicken two days in a roll ! My boy loves it. This is the recipe I mentioned earlier, dakgangjeong, without the usage of ssamjang paste. The ingredients is more or less similar to the Chinese 'gong bao ji' 宫保鸡 but tasted a little difference due to the additional of vinegar. Quite interesting though !

You may use chicken wings on this recipe but I've chosen to use chicken strips.

Ingredients :
4 chicken upper thigh, deboned and cut into strips
salt & pepper
3-4 TB  corn starch
1 TB  toasted sesame seeds
1 TB  chopped garlic
1 inch  ginger, julienned

Seasoning ingredients :
10 pcs  dried chilies, cut & soaked for 30 minutes
1 TB  sweet plum sauce
1 TB  brown sugar
1 TB  vinegar
1 TB  light soy sauce
* Thickening  :  1/2 cup water mixed with 1/2 TB tapioca starch

Method :
(1)  marinade chicken with salt & pepper for 15 minutes then stir in cornstarch till everything well cooperated.
(2)  next, fry chicken till crispy golden brown and set aside.
(3) to prepare the sweet & spicy coating sauce, saute ginger till crispy brown & fragrant then discharged and set aside.
(4) next, saute garlic & chilies over preheated frying pan with cooking oil till fragrant.
(5) now, add in all the seasoning ingredients and bring it to boil, till sauce became thickened.
(6) finally, off the heat and place in fried chicken and stir till everything well coated and decorate it with toasted sesame seeds.

I have omitted the toasted peanuts on this since my boy doesn't like it.  Again, he polished everything up and washed the plate. haha...... Hope you will like it too ! Enjoy.

Friday, May 6, 2016

Korean Seasoned Fried Chicken @ Yangnyeom-tongdak 韩国甜辣炸鸡

As usual.... need to finish up the leftover items from the fridge ! Guess, this going to be a Korean week cause still plenty of ssamjang needed to be bottom off. Other than making kimchiI am actually very much looking forward to try up the Korean fried chicken. There are two types of Korean fried chicken, one is call as Dakgangjeong and the other is Yangnyeom-tongdak. The difference between the two recipes is the used of ssamjang (which earlier I have mistaken it as gochujang. Still learning. OK ! hehe.... ) I am very sure this will be an excellence recipe.Since my boy is back for the weekend, I'm going to make extra to satisfy his taste bud. So, here..... I go !

To my all my readers, I would like to apologize for my mistake regarding the ingredients used here. After further search, I noticed that the one I have here is gochujang instead of ssamjang. Gochujang is the mixture of red chili, fermented beans and glutinous rice. And ssamjang is the mixture made from gochujang,, garlic, onion, doenjang (Korean bean paste) and brown sugar. And still, you may use ssamjang on this recipe.

Ingredients :
6 chicken wings, cut half
salt & pepper
3-4 TB  corn starch
1 TB  toasted sesame seeds
1 TB  chopped garlic

Seasoning ingredients :
3 TB  gochujang or ssamjang
2 TB  sweet plum sauce
1 TB  sugar
1 TB  vinegar
* Thickening  :  1/2 cup water mixed with 1/2 TB tapioca starch

Method :
(1)  marinade chicken with salt & pepper for 15 minutes then stir in cornstarch till everything well cooperated.
(2)  next, fry chicken till crispy golden brown and set aside.

(3) to prepare the sweet & spicy coating sauce, saute garlic over preheated frying pan with cooking oil till fragrant.
(4) then add in all the seasoning ingredients and bring it to boil, till sauce became thickened.

Finally, off the heat and place in fried chicken and stir till everything well coated and decorate it with toasted sesame seeds.

No doubt.... this is such a scrumptious recipe you shouldn't missed out. My boy polished everything off and surprisingly he even washed the plate for me. haha..... Happy weekend everyone !
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