16 March 2015

Ham Chim Peng (Chinese Five Spice Doughnut 咸煎饼)



今天终于下雨了!在这里可是难得一见的。那湿答答的路面,那清新的空气,那扑鼻而来只有雨独有的味道。。。是那么的想恋。我和儿子走在雨中一时忘了我们人在中东的实事,脚下贱踏的雨迹是那么的真实,心里知道这将很快的消失。

咸煎饼,小时候很喜欢的小吃,老爸喜欢买的夜宵。我想说。。。不难弄!要点是:Starter Dough 一定要发上八小时,醒面时一定要醒好,油一定要够烧,下锅煎之前一定要压扁面团。明天弄给集会的成品希望也是满意的才好不然一定被大姐头骂死咯。别遭踏了那来得不易的南乳!

Ham Chim Peng or Chinese Five Spice Doughnut is a street food I used to eat during my childhood days. I made this once sometime in Mar 2014 the taste was good as I love to taste the strong red fermented bean curd (Nam Yu) in the Ham Chim Peng. But...too much red fermented bean curd in the dough will turn the texture into light maroon and after deep fried the Ham Chim Peng its crust is really dark in colour, which is a bit unslightly. 

I modified a bit on my previous recipe, and must give thanks and credit to some of the friends who tasted the first batch of Ham Chim Peng and  for their sincere feedback, I tried a few rounds on perfecting the Ham Chim Peng and ...here it is the lovely texture, colour and taste. Thank you! You know who you are!

This recipe is with 1/4 tsp of baking soda. An ingredient I hardly use in my recipe.

10 March 2015

Sweet Potato Donuts 红薯甜甜圈


Recently true realization of the meaning of "if you help someone who is in difficult situation don't expect that person to be kind to you when he/she comes out from the shit". Of course, it pay off for us to see another true character of human being. I thank God for that. 

Today I started my day well with two free cups of chocolate milk from Bread Talk. Doing my usual round of attending to the plant in my garden make me feel refresh and free from any burden. I prefer to be alone in the home doing my own stuff most of the time, it was this way for the pass many years, this really rejuvenate my mind and soul rather than having coffee morning with people, this statement I think will make me "anti-social" in the eyes of many busybody. Life is so short, please let me live the way I want. 

Donuts is popular in my home, this time I added golden sweet potato in it instead of the pumpkinThe water contents in my sweet potato is less compared to my previous pumpkin donuts, so the flour I used is about ~280g. Homemade donuts is healthier choice compared to buying  from outside because we can use fresh cooking oil and lesser sugar in the donuts. I'm going to make another batch these few days! 

Verdict: This donuts remain soft until the third day, no heating up is requires but if compared to my super soft pumpkin donuts, I prefer the soft texture from the pumpkin donuts. The dough for this donuts is not as sticky as the pumpkin donuts. Water contents in the dough is crucial, in future may just use 250g of flour instead of 280g. 

04 March 2015

Chinese Roasted Pork Belly (Siu Yuk 脆皮烧肉)


Recently many things happened and my mind was too occupied to come back to this space doing what I love to do...writing my blog. 

God has a plan in everything, His priority never change... every times when I think of this issue, I felt so touch by how faithful God answer our prayers, this time is so tangible. He came and handled the incident for me, now I'm happy that I no longer holding grudge against the people involved in the incident. 

First time making Roasted Pork Belly in such a big bulk, 3 kg! It was for the second day of Chinese New Year gathering. I was so happy that the roasted pork belly turned out with a crispy crackling skin, the meat was tender and juicy! I'm using the recipe method that use the coarse sea salt to cover the skin at the first stage of roasting.

17 February 2015

Dahlia Butter Cookies (Strawberry Flavour) 草莓口味花开福贵牛油饼



This will be the last bake for the coming Chinese New Year, my previous baked on Dahlia Butter Cookies was with rose essence flavour, I like it but my hubby said he doesn't like the rose aroma. Today, even I still not completely  feeling well, I make an effort to bake this Dahlia Butter Cookies (Kuih Semperit) again with strawberry flavour. My boy loves this melt-in-mouth cookies with his flavorite strawberry aroma! Another beautiful Chinese New Year cookies that love by my family. 

May the Blessing of God be showered on you and your family, wishing you a Happy and Prosperous Chinese New Year!

新年快乐,一切顺心,身体健康,万事如意!

13 February 2015

Valentine Rainbow Heart Cookies 情人节心型采红曲奇


第一次这面子书上看到Eugenie Kitchen的情人节心型采红曲奇就大大喜欢,於是就动手弄了。烘焙这种采红曲奇真的还得花点耐心,还有得计划好面团的厚度,这是成功的关键得记得哟!成品是亮丽的香脆牛油曲奇。。。我的牛油曲奇过早切面团了道至曲奇的背面不工整。

Fall in love with Eugenie Kitchen's Rainbow Heart Cookies when I saw her video on Facebook for the first time! Swung into action to bake this beautiful Rainbow Heart Cookies. I'm going to say that this is not a simple task as it involved lot of patient for the cookies dough to harden in the fridge and you need a little planning on the cookies dough thickness. 

The height of the dough before cutting has to be the same height as your cookies cutter. When you are flattening the dough, you have to estimate with your cookies cutter on what is the maximum number you can cut out from the dough, then decide the wide and length of the dough you are flattening. For my case, I want to cut out two hearts on each slice of the dough and  with the cookies cutter thickness, I have four slices of the dough stack. I got 9 rainbow hearts. With one salvage from the left over dough.

The end result is an awesome, attractive, crunchy butter Valentine Rainbow Heart Cookies that everyone who want to eat it will say "I love you!" Hahahaha!!! My hubby said it!! 

Happy Valentine's Day!

Note: For future bake on this cookies, I will prefer using 160C~170C to prevent the browning on the side of cookies. My cookies was baked at 190C for 10 mins.

08 February 2015

Mantou (Two Tone Chocolate-Plain Milk Steamed Bun 鲜奶巧克力双色馒头卷)


Mantou (Chinese Steamed Bun) a simple bun that can be taken plain or even go with chili crab, braised pork, curry, etc. In some occasions, we eat deep fried mantou. It is with no filling but mantou can have many varieties of flavour depends on what you like. I used to make bao, a type of Chinese steamed bun with filling, to me there is a little difference between these two steamed buns. The texture of the mantou is not so fluffy as the bao. Mantou texture is soft but firm... ahh, am I right to use this term? Lol! My son ate two of the mantou straight after I took the photos!

The proportion of chocolate dough and plain dough for this creation is 1:3, I have tried on 1:1 but the swirl turned out is not what I like. I love how this swirls turned out, it looks beautiful! 

This recipe is with reference to Carol's Milk Mantou (鲜奶馒头) with minor change. I add a tsp of cocoa powder and extra 30ml of milk. 

今天上的馒头。。。自己是非常满意那双色卷。巧克力和白面团的对比是 1:3



06 February 2015

Dahlia Butter Cookies (Kuih Semperit 花开福贵牛油饼)



This Dahlia Butter Cookies was on my baking list for long, but I didn't take any action thinking I'm not good in cake pipping. I was wrong! One day when I was searching on the web, I chanced on Nasi Lemak Lover's blog, she shown us the tool she used for her Dahlia Cookies which make me think that I should try baking one. 

I tried on a few pipping tips but it is the Wilton 847 big nozzle that work for me. I pushed and pipped the dough using my fingers without the pipping bag. This is actually a beautiful festive bakes with its unique rose aroma, of course who can resist the melt-in-mouth cookies. This cookies really make me feel that Chinese Lunar New Year is near!!

这是好久以前就想烘焙的牛油饼,那时的我看了以为很难的挤花后来才知道不难!所以说在生命里没有不能成的事,难在人心成事在人!我用了不同的挤花尝试,后来找出Wilton 847 大挤花头是用手直接把面团塞进花嘴挤出的。这是一道很漂亮的应节牛油饼,我想大家都会喜欢它那独得的玫瑰香还有酥滑的牛油口感。 这道牛油饼真的把过年的气息带来卡达尔了!

Thanks Jane for the recipe and Sonia for showing how to pipe the Dahlia Flowers. This recipe is a keeper as it doesn't distort the shape of the flower after baked!!

Peanut Cookies 花生饼


Peanut Cookies is sure in my menu because it is one of my hubby's favourite! This was the second batch I baked in a row, this year I changed the peanut cookies pattern a bit, it is with indentation in the middle. My first batch of peanut cookies actually didn't take the indentation well, the cookies dough cracked when I made the indentation in the middle. So I added more oil for my second batch of baking so the dough is able to bind well. 

To get a smooth peanut cookies, you need to use icing sugar and make sure you knead the dough well! Love this crumbly and addictive cookies!! Oops! the top of the cookies is way too dark...next time no more adding of golden syrup in the glaze. 

想家的时候。。。就是一直在厨房弄着想恋又熟悉的食物。把那对生命的热诚都化成了热量吃进肚子里了。。。所以说不在这个季节变胖是假的!!但是哟。。。那花生饼是真的弄得有点黑过头了啦。。。下次不会在蛋液里加糖酱了!!