29 May 2015

Flaky Swirl Mooncakes 芋头酥



家里那一颗芋头放了很久,本想弄芋头饭的现在却弄了芋头酥, 这是为将来临的集会做测试烘焙。第一次弄芋头酥是在2011年。这次弄的芋头酥比起2011年,小有进步,我想在压平面团时得弄长一些那卷起时就会多几圈吧。包面皮的手法还得加强才好,那酥皮的层次才会均衡分明。

Carol的食谱,馅料有我喜欢的奶香,朋友试吃了以后提议下回加葱油我想那是很不错的建议。这芋头酥得小心轻放,那酥皮如一个不小心被压着就粹散了。在制作油皮面皮过程中,面皮是一直松软很好超做的。而油酥面皮是柔软有黏性的。我家大王说他喜欢这不是很甜的芋头酥月饼, 怎样都好吃下去还是会增胖的啦!

First time making this Flaky Swirl Mooncakes or Thousand Layer Yam Mooncakes was in 2011. If I compared this bake to the one 2011, I think I have some improvements in handling the flaky layering. But still, there is rooms to improve on getting more flaky layers by elongate the dough a bit while flattening and get more spiral during roll up the dough. 

The water dough was soft and pliable throughout the making process. The oil dough is soft and sticky. Both pastry dough has to be in same consistency of softness to minimize the leaking of oil dough into water dough while flattening process. 

One friend has suggested to add shallot oil in the yam filling after tasting the mooncake, I think it is a good idea to enhance the taste of yam filling. This pastry has to be handled with care, as it is fragile even to hold it with your finger tips, to place it in a cupcake linear is a good option.    

I'm referring to Carol's recipe book (Carol 不藏私料理厨房 page 154, 155, 156) and Honey Bee Sweets's blog for my Flaky Swirl Mooncakes, thank you Carol for sharing the wonderful recipe with us.

Note:
This mooncakes is not advice to keep more than 2 days, the flaky swirl will turn soft on the third day.

26 May 2015

Tang Yuan With Sweet Osmanthus (Black Sesame Filling) 桂花黑芝麻汤圆



Have you ever link eating Tang Yuan (a bouncy chewy glutinous rice balls dessert) to Japanese Zen 禅?I do. ^^

Tang Yuan is a bouncy chewy glutinous rice balls traditionally eaten during Yuan Xiao 元宵 and Chinese Winter Solstice Festival 冬至. It has the meaning of reunion. It is usually cook in a pot of boiling water, serve with sweet soup. My late grandma loves to cook the Tang Yuan without any filling in it. The last time I made my own Tang Yuan was in December 2013.

Recently we have a friend served us her homemade Tang Yuan, it was served with Sweet Osmanthus soup. I'm not sure was it because of the sweet osmanthus or may be the utensils we used, I associated eating the Tang Yuan with Japanese Zen. The soup is clean and pure and the osmanthus is so pretty, the chewy glutinous rice ball go well with the warm sweet osmanthus, yes, the sweetness of the soup is just right, not over dose by sugar. This dessert is very comforting!

Today I can't resist the desire to eat that Zen's style Tang Yuan again. First time for me to make the Tang Yuan with filling, I search the Internet and come across China Sichuan Food's Tang Yuan, I modified the water contents in the recipe and used cook dough method to make the bouncy chewy Tang Yuan. If you prefer the filling to be more liquefied you have to add more butter in the filling, the black sesame filling will burst in one bite. ^o^ I have certain expectation on the filing, I don't like it to be too runny, when we finished eating the Tang Yuan I want my sweet osmanthus soup to be clear and not fill with bits of black sesame filling.

To get a successful bouncy rice balls, is important to gradually add water into flour as much as it can absorb, knead properly, the dough should be wet, smooth and not sticky. After cooking the glutinous rice balls in boiling water, make sure you scoop out the glutinous rice balls and let it sit in a bowl of room temperature water before serving. Freeze the Tang Yuan dough balls if you are not going to consume it immediately. 

Cranberry Cream Cheese Bread 蔓越梅阿扁面包


A few days ago, I brought home two yummy cranberry cream cheese flat buns after I attended Asian Coffee Morning. It was a beautiful bun baked by a friend, her beautiful bakes really inspired me to continue my baking journey which nowadays most of the time I find it lack of motivation to do so. My son love the cranberry cream cheese bread, he asked for more after taking two! As I have three tubs of Philadelphia Cream Cheese sitting in my fridge, I decided to put them into good use.

When searching on the filling, I find there are two types of filling recipe, one is cream cheese with condensed milk the other one is cream cheese with icing sugar, I used the later. With water roux in the bun, it produces a fluffy soft bread texture.  Huh... I forgot to flatten the bun a bit after shaping, and thought I could press down the bun with a tray on top before baking, I think I pressed it too hard. It was a mistake that cause some buns to have hairline cracks on the edge of the bun after baked.

Thanks Cook With No Books for the beautiful recipe!


近来的我在烘焙这方面都是懒散的,孩子每一天的课程都是排得满满的,一有空摊我就想在沙发上磕睡一下。好不容易在朋友那找回烘焙灵感,看她完成每一个漂亮的成品让我手瘾大起,这是real world 的Bake-Along。 那天从集会带回倆个朋友弄的蔓越梅阿扁面包,我家孩子吃下倆个还嫌不够,今天就开工弄了十二个,这应该够吃了吧? ^^ 

日子里能有闲情游博客真的真的太棒了。。。是的今天新的钟点拥人开始上班,她迟到了一个小时,来了五个小时才只弄好楼上。。。我都一一忍下了,有钟点帮忙得感激才好还得提醒自己别随便炒了人家咯!


25 May 2015

Castella Cake 蜂蜜长崎蛋糕


Castella Cake is here again! :) Thanks to my friend who lend her wooden cake mold to me. I tried out a new recipe using the wooden cake mold ...three attempts totally with one unsuccessful attempt, one dry cake and one consider a good texture cake. All these attempts were using same recipe with whole egg, not the egg separation method that I tried on my previous bakes on Jul 2013, and Mar 2012

Verdict is I prefer the cake texture using egg separation method, as it produces dense, soft chewy and fine texture compared to whole egg method. 

Out of my three attempts on whole egg method, two of the attempt I used water steam bath underneath the cake, the cake turned out moist and chewy and not dry as the one baked without water steam bath. So, I have to record down this point to keep myself remember. 

This Castella Cake is with only four ingredients, egg, sugar, honey and bread flour. But I think I prefer the one with maltose sugar and milk in it, as it produces smoother and finer cake texture. 

13 May 2015

Yakitori Chicken


Today a tiring day, finally able to sit down and enjoy my own time. Going through the photos backlog and decided to post Yakitori.

One of my family favourite on-the-go snack is Yakitori the Japanese grilled chicken. We ate a lot of it when we were in Singapore. Never cross my mine to make one myself until I saw Nami of Just One Cookbook Yakitori video. It looks easy and simple and I just went on to try it out. 

All these photos here were from my first attempt, the second attempt was for a friend birthday. I would say that the taste of my second attempt was better because I marinated the chicken, also I added a bit of sake, dark soy sauce and oyster sauce into the sauce to enhance its taste, yes, I prefer stronger taste. Trust me, a little golden brown on the meat will make it more appetizing. 

10 mins of broiling time will give you a perfect tender Yakitori, however it also depends on the size of your chicken chunk. 

08 May 2015

Bacon Parmesan Gougeres



五月,好多朋友将离开卡达尔的月份,说不伤感是假的。 夏炎的空气有时闷热得让人抓慌,菜埔里的菜啊,水果啊,都死轿轿了!日子回到原来的厨房,关在有空调的屋里,心是平静的。我爱我的厨房!那天看到 Fine Cooking 的 Bacon Parmesan Gougeres 就动工了,好一道不用酵母的面包。成品是偏咸带奶酪香有咬劲的软面包,实合加入孩子的午餐合里,当然也是很好的早餐。除了好吃之外,这面包加分在。。。速战速决!

This May a few of my friends are leaving Qatar for good. The sun physically burn the leaves of my Australia Avocado, the plant which took me eight weeks to care from seed, root and sprout! Now, I only hope it can survive the summer. My days back to the kitchen with air-conditioning 24 hours blasting, temperature in the house is cool and my heart is calm.  

Saw the Fine Cooking introduces this Bacon Parmesan Gougeres, I swing into action to make this yeast-less bread. The end result is a soft savoury bread with cheesy aroma. Is a good choice for kid's lunch box, of course is a healthy breakfast too. Besides the taste, I like this bread because of its short making time.