30 August 2012

Chili Anchovies Buns (Gelatinized Dough)

I am still in the midst of packing up my stuff for the big move, 80% of my stuff is in the boxes and my kitchen is close to "empty" :) Looking at the bare and neat kitchen, suddenly I have a taught of wanting my kitchen to be always in this kind of minimalist stage. Is like clearing all the clutter out of my soul and wanting to live a more healtier life by eating less sugar, salt, and excersice more. Haha... lossing 2 kg for me seems mission impossible (btw, I'm not really "fat" but wanting to reduce from 52kg to 50kg) just wonder how some can do it within a short period.
This bread was make months ago, I improvised my leftover pulut panggang filling by adding some anchovies to make chili anchovies bun filling. The bun tastes lovely with the grated coconut in it. Hope you don't mind seeing my old recipe again :)

Ingredients for making gelatinized dough
100g bread flour
70g boiling water

1. Add the boiling water into flour, mix until well blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.

Ingredients for filling:
3 tbsp Woh Hup sambal shrimp paste
100g anchovies
1 tsp sugar
3 tbsp oil
100g pulut panggang filling (ingredients B and C)

1. Add oil and anchovies, fry until anchovies is crispy. Add sambal shrimp, sugar. Add the 100g pulut panggang filling. Add a bit of water if it is too dry. Stir well, set aside to cool.

Ingredients for bread
300g bread flour
100g plain flour
50g sugar
20g milk powder
175g cold water
9g instant yeast
1 egg
50g butter

1. Mix all dry ingredients for bread until well blended. Add water and knead to form rough dough. Add in 100g gelatinized dough and knead until well blended. Add in butter and knead to form elastic dough. Cover and let it proof for 1 hour.
2. Divide the dough into the number of breads you want (for my case, I made 8) Let it rest for 10 mins.
3. Flatten the dough and roll it into round disc, stuff in the filling, wrap up. 

4. Let it proof for 35 mins, glaze with egg.
5. Place in the middle shelve of the oven, bake at 180C for 25 mins. or until brown.

12 August 2012

Cream Corn Cranberry Chiffon Cake


本来七人组的团体到最后一堂课也只剩四个孩子,而我从没想过我的孩子会是那坚执到最后的其中一个。明天(28/7/2012),他将在老师朋友面前弹出他的第一次钢琴演凑 。四岁的他为自己选了“Ten Little Indians" 曲子。

回想这一年多以来,每堂课都必须家长倍伴曾是让我很困扰的问题。那可是本来我可自由上美容院的日子!加上键盘课的时间是那最不实合孩子的下午班,开始上课时好多时候孩子都会因太累了而显得精神无法集中,有过动的现象。记得有一次,孩子过动得过火我气愤的告诉他“如果你不想专心,不想学键盘,那更好!我们现在就离开。” 说罢就拉着他要走,没想到孩子尽哭着说他要留下,他还要学键盘。那是第一次让我看到孩子对学习的任真,坚执。

在看到孩子的热忱后,我诚认我是对他有了不一样的要求。我开始要孩子每天练习弹个30 分钟。好多时候当面对比较难的曲子,他都有“今天就练到这里好了。”的心态。有好多次,练习完后是抱着我哭的。这样的一个孩子对每一堂课还是期待的。

上了两堂钢琴课,老师题意孩子报名参加Creative Musicianship Class (CMC),我想学钢琴这回事。。。是来真的了。

Ingredients for flour mixture:
5 egg yolks
20g fine sugar
60g olive oil
100g top flour
100g cream corn
50g dried cranberry, finely chopped

Ingredients for meringue:
5 egg whites
60g fine sugar
1 tsp lemon juice

1. Add fine sugar and egg yolks, whisk until well mix.
2. Add olive oil, add cream corn and dried cranberry. Sieve in flour. Stir until mixture is smooth.
3. In the mixing bowl, whisk egg whites until bubbles, add in lemon juice and sugar. Whisk until the meringue is stiff peak.
4. Add 1/3 of meringue into the egg yolks mixture, mix well. Fold in the rest of meringue in another two batches.
5. Pour the mixture into baking pan. Knock the baking pan on the worktop to release trap bubbles in the battter.
6. Place the baking pan into oven, bake at 170C for 50 mins.
7. When cake is baked. Take it out from oven and turn it upside down immediately. Cool completely before dislodge the cake from mould.