30 May 2014

Super Soft Cinnamon Sugar Pumpkin Doughnuts 南瓜肉桂甜甜圈

When you see this scheduled post, it means Little Thumbs Up month of May "Milk" theme is coming to its end. My first thanks go to Zoe of Bake for Happy Kids and Doreen of my favourite DIY for giving me this opportunity to host Little Thumbs Up, this is such a wonderful experience for me. Thank you ladies for your full support and advice too!  

And, to all of you who linkup and support Little Thumbs Up month of May! Thank you! Thank you for sharing so much about your beautiful creations with me. I do learn and inspire by you. This month is a very challenging month for me because of the unscheduled plan in my family but I love to see myself taking action to try out some recipes which I long to bake. For this, thank you! 

Please give your full support to Jozelyn of Spice Up My Kitchen who will be hosting Little Thumbs Up month of June with her theme: Butter.

end of my speech...is baking time again! ^o^


我由衷感谢你们的支持和分享,除了说谢谢, 感恩!我没有别的话要说。请延伸你们的支持给予六月份小拇指:“牛油” ,它将由Jozelyn, Spice Up My Kitchen主持。

I bought my doughnut cutter from Daiso in Singapore three years ago, all these while it just sit in my kitchen...not cutting single doughnut dough. When I saw Fazees of BitterSweetSpicy introduced her super soft pumpkin doughnuts, I know is time for my doughnut cutter to do some exercises!

My doughnut dough was very sticky, I have to keep adding flour to the dough. I think the water contents in my pumpkin is higher than Fazees's pumpkin as I have to use about 350g of flour instead of the 250g. However, my pumpkin doughnut turn out well, feel so happy to make this popular sweet snack at home! I prefer cooking the pumpkin in the steamer instead of microwave, as i know my microwave always dried up my vegetables!

Verdict: The pumpkin is really super soft and fluffy! My son ate FIVE in a row! Knowing I deep fried the doughnut with fresh cooking oil and less sugar in the doughnut this is really a healthier choice then buying from outside. However, beware of the very sticky doughnut dough! 

you saw the doughnut dough...scary soft ETs!! But when they puffed up in the oil, they become a yummy doughnut! 

Recipe adapted from Fazees with changes
(yield 14~16)

350g bread flour (used 250g then slowly add the remaining flour when you find the dough is too wet)
5g dried instant yeast
50g sugar
100g cooked pumpkin (peeled, steamed and mashed)
50ml cold milk
2 egg yolks
30g butter
1/4 tsp salt
1 tbsp cinnamon sugar
icing sugar for coating

1. Combine flour, yeast, sugar, mashed pumpkin, egg yolks, salt, cinnamon sugar and milk in a bowl, use the electric mixer (dough hook) mix to combine. 
2. Add the butter and continue mixing until it form smooth dough.
3. Remove the dough from the bowl and shape it into a ball. Cover and leave it to proof for about 45 mins or until it double in size. Or you can leave it in the fridge overnight, that's what I did. Take out from fridge and leave it for 30 mins in room temperature before use.
4. Punch out the air in the dough. Knead and shape the dough into a ball, let the dough rest for 10 mins.
5. Work the dough on a floured surface and gently roll out to 1 cm thickness. Cut with a floured doughnut cutter.
6. Cover the dough loosely with a wrapping cling and leave it to rise for about 30 mins. or until it double it size.
7. Deep fry the dough in medium hot oil till it is golden brown.
8. Coat the doughnut with icing sugar.

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

18 May 2014

Black Sesame Chiffon Cake 黑芝麻戚风蛋糕

Chiffon cake is the cake I love to bake regularly at home, it is a soft and fluffy simple cake, love the way it is with no icing or cake decoration. The best part of baking one still because I love to unmold the cake with bare hands.  

My Black Sesame Chiffon Cake doesn't turn out as black as the photo in the recipe book, it confirmed that Keiko is using the pure black sesame paste and mine is not the one. However, I used the fresh crushed black sesame powder, the chiffon cake is filled with black sesame aroma. Try to bake one, you will love it! 

I made a minor change in the method of making meringue, the corn flour was added to the egg yolks mixture instead like in the original recipe added to the meringue.  It is just because I think the meringue can be whisked better without flour in it.

Note: I will be sifting again, we didn't plan to do it this month, but an opportunity arise and my family think we have to do it before we leave for summer. I know I will be very busy packing up the whole house within a few days time, as the schedule moving date is close to end of this month. Please pardon me if I can not visit your blog to say thank you for supporting Little Thumbs Up as I should do. I will try to schedule the system to post my back log baking as there is still one or two related to milk theme. Thank you!




Recipe adapted from Okashi Sweet Treats Made with Love by Keiko Ishida with minor change
70g pastry flour, sift flour once
5 egg yolks
20g brown sugar
20g black sesame paste
60g water (used milk)
40g canola oil
20g black sesame seeds (used freshly crushed black sesame powder)
10g corn flour/rice flour

5 egg whites
90g caster sugar

1. Preheat oven to 160C. 
2. Combine egg yolks, brown sugar and black sesame paste in a bowl and mix well. Gradually add in the flour (pastry +corn flour+black sesame powder) in small batches. In the mean time alternately add milk and canola oil. Mix until the batter is sticky. (note, the batter should not be too stiff when stir with spatula)
3. Make meringue. Beat egg whites until foamy. Add sugar in 3 batches. Beat until the meringue is stiff peaks.
4. Add 1/3 of the meringue into egg yolk mixture, mix well. Then add the remaining meringue (in 2 batches), FOLD to incorporate completely before adding another batch of meringue.
5. Pour batter into ungreased chiffon cake tube pan. Bake for 45 mins. When done, remove the cake from oven and turn it upside down, leave it to cool.
6. Unmold from cake pan when the cake is completely cool. 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

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Cook-Your-Books #12 @ Kitchen Flavours

15 May 2014

Chocolate Nuts Brownies 巧克力坚果布朗尼

This is the second time brownies appeared in my blog. This round is after viewing so many chocolaty cakes baked by other food blogger. I think it just show how weak-minded I am not able to resist the beautiful food temptation. I follow suit to bake the mini chocolaty moist brownies with a good excuse of clearing my left over pecans and walnuts. I added crushed pecans in the brownies and top it with crushed walnuts. Ah... the issue on the weighing machine...we can talk another time. 

I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House (Me ^.^) 




Recipe adapted from 幸福甜点81道  with minor change

Ingredients for brownies:
80g unsalted butter
125g baking dark chocolate
80g eggs (about 3)
50g sugar
80g milk
80g pastry flour
2g baking powder (omitted)
70g crushed pecans

95g dark chocolate, crushed (prefer with some sweetness type)
50g fresh cream or whipped cream
10g unsalted butter

some crushed walnuts

1. Place the butter and dark chocolate in a heated double boiler, stir until the ingredients melted. Remove from heat.
2. In a bowl, whisk the eggs and add the sugar, whisk until combined.
3. Add the (2) to (1). Add milk, whisk until all combined.
4. Gradually add in the sifted flour, in small batches. 
5. Add the crushed pecans, fold the batter until smooth.
6. Pour the mixture into grease baking tin, bake at 170C for 20 mins. (I baked at 160C for 20 mins)
7. To make the ganache: Boil the whipped cream in low heat until boiled. Add in the crushed dark chocolate, wait for 30 seconds, and whisk until the mixture is smooth. Add butter and stir until all combined.
8. To assemble the brownies: The brownies has to cool down completely before you pour the ganache on it. Top with crushed walnuts and keep in fridge. 

80克 无盐奶油A
125克 黑巧克力A
80克 蛋 (~3个)
50克 糖
80克 牛奶
80克 中筋面粉
2克 泡打粉 (没放)
70克 粹胡桃

95克 黑巧克力B
50克 鲜奶油
10克 无盐奶油B


1. 隔水加热无盐奶油A和黑巧克力A,直融化。
2. 在另一个碗中,鸡蛋打匀加糖搅打。倒入 (1),加牛奶,使用打蛋器拌匀。
3. 拌入过筛后的中筋面粉,少量多次加入。
4. 加入粹胡桃,用刮刀拌成滑润面糊。
5. 倒入烤模中,放入已预热好170度的烤箱烘焙20分钟。 (我的烤箱160
6. 弄甘纳许:用小火煮滚鲜奶油。 离火。放进黑巧克力B,等待30秒后用打蛋器拌。
7. 拌均匀后加放软的无盐奶油B,匀。
8. 装饰:布朗尼得完全放凉才能淋上甘纳许,加上桃,放进冰箱冷藏。

Isn't it pretty?! 

Sorry, this is mine. :D

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

                    This post is also link to the Bake-Along hosted by JoyceLena and Zoe
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14 May 2014

Sake Orange Quails

This dish was made in the last few days of April, it was too late for me to get it up for month April Little Thumbs Up. The original recipe is really long, beside the quail, it needs to prepare peach salsa and white miso eggplant and zucchini. Let me just share how I prepared the grilled quail as it really taste good in sake and orange juice!

In Qatar, we have no where to buy Chinese rice wine, Zhao Xin Jiu, etc. that we usually used in the kitchen (at this point of time). We have a place called QDC (Qatar Distribution Company) it is the only place we can get our alcohol and frozen pork. We need to get license to be able to buy things in QDC. So, let me introduce to you my kitchen weapon now is...Takara Masamune! It cost about QR135+ per bottle (not really can recalled the price, there is sake cost QR300+ per bottle also). Compared to the normal Zhao Xin Jiu, this sake for cooking is expensive! But I have no other choices.

This Sake Orange Quails recipe is by Paul Mecurio from Mercurio's Menu. Thumbs up for it! Unfortunately, my son was too afraid to see the whole quail on his plate!! 

Half palm size quail. Let's keep the quails have their massage, spa and relax a bit in the deep bowl. Quails please don't pee and poo there!!

Place in a zipper bag and keep in fridge until cooking time.

6 palm size quails, clean and drain
1/2 cup sake
1/2 cup mirin
1/4 cup soy sauce
1/4 cup orange juice
2 tsp ginger, chopped (used 2 tsp minced ginger)
1 tbsp sugar
1 tbsp fresh coriander, finely chopped (I used more)
1/2 tsp sesame oil
a pinch of crushed black peppers 

1. Mix ingredients together, make sure sugar is well dissolved and then pour over the quail and massage into the birds for a few minutes.
2. Keep in a zipper lock and set aside in fridge for 1 to 2 hours before cooking.
3. Cook on a hot grill or BBQ plate until the bird is nicely browned.
4. Place in the preheat oven at 220C for 5 mins. Serve hot!

13 May 2014

Cream Horn Bread 可可螺旋卷

Today make the cream horn bread for my son, this is one of his favourite breads. After placing this bread into the oven, I told my part time helper I have to go out for a while and will come back soon, I went out for 20 mins, come back to find my part time helper already gone! The air condition in my kitchen was on and my bread was still sitting in the oven after its baking time! Just 5 mins over baked, dash to save the bread!    

I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House(Me ^.^) 


卡达尔没得买的可可螺旋卷, 我儿子爱吃的! 

Recipe from 孟老师的100道面包 with minor change in method
(yield 6)

A. Ingredients:
100g bread flour
50g plain flour
20g super fine sugar
1/8 tsp salt
2g dried instant yeast
20g egg
80g milk

B. 10g unsalted butter

C. Chocolate custard cream
150g milk
45g super fine sugar
1 egg yolk
15g plain flour
10g corn flour
10g unsalted butter
2 tsp unsweetened cocoa powder 

1. Place A ingredients into the electric mixing bowl, mix until the dough is smooth.
2. Add butter and use low speed to mix the butter into the dough. Then use the medium/high speed to mix the bread dough until it form the elastic film. 
3. Cover the dough and let it proof for 60 mins. (Depends on the surrounding temperature)
4. Make chocolate custard cream: in a small saucepan, add milk, sugar and egg yolk together and whisk well. Add plain flour and corn flour, place the saucepan under the low heat and whisk until it thicken. Add unsalted butter, and cocoa powder, stir quickly. (I added the cocoa powder the same time as plain and corn flour, so that the cocoa powder can mix better) Remove from heat and cover with a wrapping cling. The wrapping cling has to touch and cover the custard cream. Set aside in fridge.
5. Take the bread dough, punch down the air, divide the dough into 6 dough balls. Cover with wrapping cling and let it rest for 10 mins.
6. Shape the dough, and wrap the dough onto the horn bread mould. Place the dough on a baking tray, cover. Let it proof for 25 mins.
7. Egg wash the bread dough, bake in the preheat oven at 190C for 15 mins. (May varies, as it depends on the oven capacity)
8. Cool the bread completely before pipe in the chocolate custard cream.  

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

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Cook-Your-Books #12 @ Kitchen Flavours

11 May 2014

Black Sesame Cream Jelly (revisit) 黑芝麻冻

Hi, you remember my two layers black sesame cream jelly the other day? Today I have the answer for why the Jelly separated into two layers. I have to give thanks to a wonderful lady ... Polly, one of my friend in Qatar, she has shared the tip with me. Polly is the founder of Asian Ladies Coffee Morning (ACM) event, an amazing lady who try to help every newly arrived Asian ladies here to settle down... also she cooks and bakes a lot!! Her creations which I had tried before, a cookies and homemade tofu dishes were yummy!  

To prevent the Jelly separated into two layers, you need to place the jelly mixture into ice water bath after you have boiled the mixture! Keep stirring the mixture until it thicken, the liquid will be still in runny form. You can feel the liquid has thicken from the wooden spatula which used for stirring the jelly mixture. Then, pour the jelly mixture into the glass and keep in fridge until the jelly set. 

Nice smooth jelly texture and pretty black dots around the glass! Very happy, can dance for Mother's Day! I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House(Me ^.^) 

Today Facetime with my mum who is now still in the hospital, wishing her a Happy Mother's Day, it is so happy for me to see her able to sit up!  Get well soon mum!  

300g fresh whole milk 
50g store bought black sesame paste
35g castor sugar
5g gelatine sheets, soaked in ice water to soften
40g whipping cream (at least 35% milk fat)
black sugar, chopped into bits for topping, according to taste (used dark brown sugar)

1. Combine milk, sesame paste and sugar in a small saucepan and bring to a boil.
2. Add softened gelatine and whipping cream. Mix well. Remove from heat and place the saucepan into an ice water bath, keep stirring the jelly mixture until it thicken. Pour mixture into the prepared cups/glasses and chill in the fridge until it set. 
3. Serve jelly topped with dark brown sugar. 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

09 May 2014

Sticky Pecan Buns 蜜糖胡桃面包

A website said pecan is not truly a nut,  is this true? I like pecan and walnut but if you want my son and me to choose, we will go for pecan because of its crunchy and buttery flavor. Pecans and walnuts are similar in their overall nutrient value, both of them are able to keep our heart healthy!  

This time try out Anneka Manning's recipe with some changes on the method to make soft buns for my son. I'm using the straight dough method, the bun still remain soft when we eat it on the second days.  I love this sweet bun full of honey and brown sugar flavor, in the mean time you can munch on the crunchy buttery pecan!

I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House(Me ^.^) 

如果给我儿子选择胡桃和核桃,他会喜欢胡桃。我自己也是,种觉得胡桃的味道来得顺口哟。胡桃的营养成分和核桃一样好,是对心脏有益的也!这次选了 Anneka Manning 的食谱,在弄面包方法方面做了变动,面包可以留倆天都还柔软,有空你不妨也来试试。


Recipe adapted from Mastering in the Art of Baking by Anneka Manning with changes in method. 
(yield 9 big buns)
4 2/3 cups all purpose flour (I used bread flour)
1 tsp salt
2 1/4 oz chilled butter, cubed
1/2 cup superfine sugar
1 tbsp dried yeast
1 1/2 cups lukewarm milk, plus 1 tbsp extra for brushing
1 egg, at room temperature, lightly whisked
2 3/4 oz butter, extra, melted, still warm
3/4 cup firmly packed dark brown sugar
1/2 cup honey
1 cup coarsely chopped pecan halves

1. Place the flour, salt, sugar, yeast, egg and milk into a KitchenAid mixing bowl, whisk the mixture using low speed 1, when the mixture come together into a rough dough, increase the speed to 4, continue to mix until the bread dough become smooth. 
2. Add butter and mix using speed 1 for a min then turn to speed 4, mix until the bread dough become an elastic film.  (like in the picture, when you stretch out the dough it should be able to thin off and not break easily) Then the bread dough is ready.
3. Cover the dough and let it proof in warm place until it double in size. I placed it in a heat-off oven which has been preheated at 30C for 30 mins. 
4. Meanwhile, combine the warm melted butter, dark brown sugar and honey in a medium bowl. Stir until the sugar dissolved. Pour into a baking tray and sprinkle with pecans. 
5. Turn out the dough and punch out the air. Knead for 5 mins and cut it into small dough balls. I made 9 dough balls.
6. Flatten the dough and roll up Swiss roll style. Then flatten again from the short side and roll up Swiss roll style.
7. Arrange the bread dough smooth side down in the baking tray in step 4.
8. Cover loosely with a clean wet towel and leave in a warm place for 20 mins or until the dough double in size.
9. Brush the buns with extra milk and bake for 15-18 mins or until they are golden brown. Leave in the pan for 5 mins before turning out of the pan. Serve the buns warm or at room temperature. 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

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Cook-Your-Books #12 @ Kitchen Flavours