30 September 2011

Siew Bao 2 (Baked BBQ Chicken Buns) 烧包

I plan to bake the Siew Bao for my parent when I go back Penang next month, therefore lot of practise is needed. I find the pastry dough in my previous baked was a bit dry, it resulted the Siew Bao didn't close well on the top. This time I went through Carol's steps on how to make a good pastry and strictly followed every steps and tips. The pastry dough is soft and smooth throughout my rolling, even until the final process. I managed to get a better result, the pastry puffed well and there is hollows and crips feeling when you touch it! This make me really happy! 

I used butter instead of oil, managed to make 14 instead of 12 Siew Bao.

28 September 2011

Chilli Crabs

I cooked this dish last Friday to celebrate WT finally has a break to stay in Singapore for two weeks! Cooking Chilli Carbs really not an easy task, you need to have live crabs, the frozen one is not advisable. In this post I'll share with you on how I put my crabs into "sleep" before it goes under the chopper. 

25 September 2011

Angku Kueh (Red Tortoise Cake/Steamed Glutinous Rice Paste with Mung Bean Filling)

Angku Kueh is a kind of Chinese Nyonya kueh usually serve during religious event or auspicious occasion such as baby's full moon or birthday. Still remember the days when I was young and lived with my grandma in Penang, we often received Angku Kueh from relatives on occasion such as child birth. People give Angku Kueh together with yellow glutinous rice and curry to relatives to inform them of the arrival of newborn. The relatives will know whether the baby is a boy or girl by looking at the shape of the Angku! If there is round Angku in the gift box, it means the baby is a boy. In Hokkien Angkoo or Angku means Red Tortoise. Kueh means Cake and tortoise symbolizes longevity.

The filling for the Angku can be mashed potatoes/sweet potatoes, or sometime mung bean. Recently I saw Lena posted her beautiful Purple Sweet Potato Angku, however, I've run out of purple sweet potato I decided to used beetroot, an ingredeint used in ReeseKitchen's Angkoo. This is my first Angku and I'm very exciting about the result, thanks ReeseKitchen for the recipe! 

I pureed my beetroot. It was bright red, after mixing it with the glutinous rice flour, the mixture turned pink. The Angku was pinkish before steam, when it is hot it was orange, then it turned red when the Angku has cool down.

22 September 2011

Chocolate Green Tea Bao/Bun (with red bean)

I have lot of red bean paste leftover from my mooncakes making, what should I do? Lot of ideas cross my mind. To me, Bao/Bun making is easy and fast with less cleaning up, as no machine required. I made these buns in 1.5 hour using Straight Dough Method! (I've  mentioned so many times, still I need to say, I love Gelatinized Dough Method)

Cocoa powder and green tea powder are used to create double tones on the bao skin, but as you can see the green is subdued. May be you can share with me on the type of green tea powder to be used for getting the beautiful green. I'm referring to 爱生活,爱厨房 to make mine baos.

20 September 2011

Chocolate Purple Sweet Potato Two Tone Toast (Gelatinized Dough Method 汤种)

Weekdays means WT needs to fly again, sigh! This week is challenging because Gabriel is down with runny nose and coughs, this means many times of vomitting and cleaning up, sigh! Emotionally I'm a bit tire.

"Come to me, all of you who are tired from carrying heavy loads, and I will give you rest. Take my yoke and put it on you, and learn from me, because I am gentle and humble in spirit; and you will find rest. For the yoke I will give you in easy, and the load I will put on you is light." ... Matthew 11:28-30

15 September 2011

Chocolate Purple Sweet Potato Roulade

I could feel the breeze on my face, it was bending branches in the trees. I woke up to my amazed to see the rabbit dressed and had a watch, ran by at full speed, muttering "I'll be late!". There were colourful flowers in the countryside, a sleepy-looking caterpillar laid on a giant toadstool, a cat curled up on the tree's branch.

The Queen of Hearts ate the log with purple swirl without hesitating! What?! ...yes, you are in the Wonderland.

Manage to get a copy of 孟老师's roulade recipes from Kinokuniya, swing into action as I have been long wanting to bake her roulade. For the sponge I'm using the recipe for Chocolate log that used France Style Egg Separation Method 法式分蛋海绵蛋糕。As the filling I'm using her method for Yam Swiss Roll as it doesn't require to whisk the whipped cream, this really save me time on cleaning up :)   

The texture of this roulade is difference from my previous roulades because of the method and almond powder used. The sponge is soft and dense, the taste is better with almond. Oh, dear! time to wake up from my wonderland.  

12 September 2011

Steamed Creamy Purple Sweet Potato Custard Bun (紫薯奶黄包)

It has been a while since my last making of bao/ bun. I made these Purple Sweet Potato Custard Buns, WT was around to help me taking care of Gabriel that afternoon. I packed the bao as dinner, we were in a rush to attend the Moon/ Lantern Festival celebration at the Singapore Zoo and we have friends help sampling food too :) Actually it is my first time asking friends to sample my bao.

It was in a hurry to make these buns, I used the straight dough method instead of the usual gelatinized dough method which I preferred. The texture of the bun is still soft when I consumed it the second day, it could be because of purple sweet potatoes added.  

08 September 2011

Purple Sweet Potato Snowskin Mooncake: purple obsession

Gabriel brought home a piece of small yellowish snowskin mooncake, he told me "teacher made it!" the smell of the snowskin is ...yuck! too much shortening used! (Don't misunderstanding me, the snowskin mooncake he brought home was placed with his unfinished snack in his snack box, the mooncake was made in class to strengthen the students knowledge on mid-autumn festival, so as a mum you wouldn't let your kid eat this too) and I threw it to rubbish bin straight away. The story didn't end because after lunch my son asked me for the mooncake he brought home! He insisted to have it back, I shown him the rubbish bin and promised to help him make a nice one.

My purple obsession started when I baked Thousand Layers Yam Mooncake, then I saw Wendy's purple sweet potato chiffon and then again Lena's purple sweet potatoes angkoo kuih, so I couldn't get rid of the purple and come out with this Purple Sweet Potato Snowskin Mooncake! This round no food colouring used, is natural romantic purple :)

06 September 2011

Thousand Layers Yam Mooncake (Teochew Spiral Mooncake 芋头酥)

Mid-Autumn Festival is around the corner, I'm making this Thousand Layers Yam Mooncake or Teochew Spiral Mooncake for an old friend. Please go to Carol's blog to see the method in making yam paste and the flaky yam mooncake.  

04 September 2011

Penang Tau Sar Piah/ Mung Bean Biscuits 豆沙饼

Ghee Hiang and Him Hiang are the two oldest shops in Penang which is famous for theirs' Tau Sar Piah or Mung Bean Biscuits. I ate this quite often when I was young because the Ghee Hiang shop is just opposite my father working place :) 

After baking my first Siew Pow, I've more confidence in baking my own Tau Sar Piah. I refered to Jane's Corner and My Kitchen Snippets recipes and found that they have some differences in the ingredients, Jane used peeled mung beans and Gertrude used dried mung beans and vineger, both creations were beautifully done. At the end I used Gertrude, My Kitchen Snippets recipe because she didn't use shortening. However, as I don't have dried mung beans, I used mung beans and ...that's really lot of time in preparing the filling, it took me nearly 4 hours in the kitchen just to make these Tau Sar Piah, while two boys rushed me to go picnic with them in West Coast Park! I think this is a good excuse why I forgot to peel the mung beans :) My filling end up in frightening....grey greenish.