Malay Tart NANAS

 

http://bahuluberintinaz.blogspot.com/2011/08/projek-tart-nenas-lagi.html

 

Nyonya pineapple tarts
By: Kak Jee
Reference: Kak Ita (Sour Sweet)




The blend can be estimated 35-40 seeds

300 GMS flour
4 tablespoons of cornstarch
3 tbsp icing sugar
200 GMS Butter
2 egg yolks only

pineapple jam

Sift flour, corn flour and icing sugar into a container. Then add the diced butter. If you use unsalted butter, a pinch of salt.

Squeeze the flour with the butter using your fingertips until the crumble (rub-in method). Then add egg and combine the dough.

IMB to be half an inch and use plaster molds or cutter. To more easily so it does not melekat2 liner with a plastic dough while kneading. 1 piece in a plastic 4 piece cut so large. Apply the plastic with a little oil. Place the dough in the center of plastic and plastic and wooden folding tu grind the plastic roll.

Then die with die tuk dough for tarts. If dough sticks tu Posted penerap tool. Posted Brush tool with a little bit of cooking oil. This helps to prevent dough from melekat2.
If you want to follow the way of preferment Posted easily jee kat Posted HERE
Arrange dough I had the pancakes on the burner pan.
Take the pineapple jam and bulat2 pellet of the marble. Place the dough I had in die earlier. For until the end.
Then bake in the oven I mix Posted temperature 170C for 20-30 minutes or until cooked.
Once cooked remove from pan and place on wire to cool. Store in airtight container.

 

 

 

 

 

 

TART NENAS NYONYA

By: Kak Jee

Rujukan : Kak Ita (Masam Manis)

Adunan dapat anggaran 35 - 40 biji

300 gms tepung gandum
4 sudu besar tepung jagung
3 sudu gula ising
200 gms butter
2 kuning telor sahaja

jem nenas

Ayak tepung gandum, tepung jagung dan gula ising ke dalam bekas. Kemudian masukkan butter yang telah dipotong dadu. Kalau guna unsalted butter, masukkan secubit garam.

Ramas tepung dengan butter guna hujung jari hingga berderai (rub-in method). Kemudian masukkan telor dan satukan menjadi doh.

Canai jadi setengah inci dan turap guna acuan atau cutter . Untuk lebih mudah agar tak melekat2 lapik dengan plastik semasa mencanai doh. 1 keping plastik 4 segi potong jadi sekeping besar. Oleskan atas plastik dgn sedikit minyak. Letakkan doh di tengah plastik dan lipat plastik dan kayu canai tu gelek atas plastik.

Kemudian terap adunan tadi dgn terap tuk buat tart. Kalau adunan melekat kat alat penerap tu. Beruskan sedikit alat tu dgn sedikit minyak masak. Ini dapat mengelakkan adunan dari melekat2.

Kalau nak ikut cara kak jee yg lebih mudah boleh tgk kat SINI

Susun adunan yg telah di canai atas loyang pembakar.

Ambil jem nenas dan gentel bulat2 sebesar guli. Letakkan atas doh yg telah di terap tadi. Buat hingga habis.

Kemudian bakar adunan ni dalam oven yg bersuhu 170C selama 20 - 30 minit atau sehingga masak.

Setelah masak keluarkan dari loyang dan letak atas redai hingga sejuk. Simpan dalam bekas kedap udara. 

TART NENAS

http://chunkiess.blogspot.com/search/label/tart

AMOS COOKIE

http://chunkiess.blogspot.com/2011/08/biskut-chips-ala-famous-amos.html

Malay Recipes

http://ayobhussin.com/resepi/resepi_kueh_mueh.htm#JEM_NANAS_

Ghee Pineapple tarts

http://patyskitchen.blogspot.com/2011/09/ghee-pineapple-tarts.html

Speaking about Pineapple Tarts, we all differ in opinion as to what makes a good pastry. Some likes the pastry firm and biscuit-like, some likes it firm but yet tender, and some likes it crumbly and melt-in-the mouth.  So which is your preferences? If you love the melt-in-the-mouth type, I just like to share with you the recipe that I discovered during the recent "Raya Open House" spree. Try add 2 tbsp of ghee to your pastry..you can see, feel and taste the different. I got this secret recipe from a friend of mine. Her tarts were fantastic melt-in-the-mouth type and as you can see above were the verdict of my experiment. Awesome!!!

250 g butter / 250 g mentega

2 tbsp ghee / 2 sdb ghee

1tsp salts / 1 sdt garam

450 g flour / 450 g tepung

1 egg yolk / 1 kuning telur

2 tbsp icing sugar / 2 sdb gula ising.

Combine butter and ghee./ Satukan ghee dan mentega

Combine flour and salts / Satukan tepung dan garam

Beat butter mixture with sugar.  Add egg yolk. Whisk and add in flour to form soft dough./Pukul mentega dan gula. Kemudian masukkan telur kuning. Kacau sebati dan masukkan tepung. Gaul rata sehingga terbentuk doh yang lembut.

17 HR CORN BREAD

17 hr Corn Bread

http://blog.yahoo.com/_6ZSRZGA2CR5XZBBZD3EUXVSUUI/articles/64653/category/17%E5%B0%8F%E6%99%82%E5%8C%85%E5%8C%85
 17 小時粟米吐司
中種:
筋粉       70%
水         40%
鮮酵母     2%
鹽         1%
脫脂奶粉   2%

在一天前先將酵母溶於水，再加入筋粉、鹽、脫脂奶粉搓至柔滑，放雪櫃17小時
麵團:
筋粉       30%
玉米汁     30%
鹽         1%
鮮酵母     1%
脫脂奶粉   3%砂糖       12％
無盬牛油   7%
罐頭玉米粒 38%

將新鮮玉米粒放攪拌機攪成汁，將麵團所有材料混合 (除了牛油、罐頭玉米粒) 搓至有柔滑，加牛油搓至可伸延薄膜，中途將中種一邊剝碎一邊加入，最後加入罐頭玉米粒。
用保鮮紙包看發三十分鍾，分割，滾圓，靜置二十分鍾。做形，最後發酵約45分鐘，入爐焗約30-35分鐘至金黄。
上一次去旅行時喝過玉米汁，覺得很香很清甜，也看過有網友用玉米做包包，於是我將兩種東西混再一起，做一個包身和包內都充滿玉米味的吐司。我將玉米先攪成汁，本來想格去渣，但我覺得有渣也很好呀，增加纖纖，也比較健康。如果大家不想搾汁，就用罐頭粟米湯吧！

ROCK BUN

http://www.taste.com.au/recipes/4740/rock+cakes

 

Makes

15

Ingredients

• 1 1/2 cups (225g) self-raising flour
• 1 tsp baking powder (Comments say to leave out)
• 115g unsalted butter
• 115g sultanas
• 50g mixed peel
• 75g caster sugar
• Grated zest of 1 orange
• 2 eggs

Method

1. Preheat the oven to 200°C.
2. Sift flour and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs. Stir in fruit, sugar and zest. Add eggs, stirring together, until you have a stiff dough.
3. Place walnut-sized mounds of the mixture on a greased baking tray, leaving space for spreading between each one. Bake for 15-20 minutes until golden brown. Cool on a wire rack.

COFFEE BUN TOPPING

Hearty bakes has a very nice recipe on easy making of coffee bun topping..
almost like those of the roti boy bun.

http://hearty-bakes.blogspot.com/2010/08/buns-for-soul.html

Coffee Topping:
75g Butter (soften)
60g Sugar
2 eggs
75g Plain Flour
* 1 tbsp Instant Coffee Powder dissolve in 1tbsp warm water
* 1/2 tsp Coffee Paste


Jessie's note:
* Depends on your liking for the richness of coffee taste, you may adjust the amount

♥ Prepare topping
♥ Hand whisk sugar and eggs until sugar dissolved.
♥ Add eggs continue whisk till well-mixed.
♥ Add in Plain flour, coffee mixture & coffee paste and stir well. ♥ Pour batter into piping bag. Pipe swirl on top to waistline of buns (the batter will flow down to bottom of buns in the oven)
♥ Baking time about 12-15minutes or until coffee crust turn golden brown

http://pureenjoyment.blogspot.com/2011/01/search-for-perfect-pineapple-tarts.html

http://tabetai.blogspot.com/2005/06/shf9-nyonya-pineapple-tarts.html

Pastry
45g milk powder*
15g custard powder*
65g corn flour*
275g plain flour*
2/3tsp salt
2tbsp caster sugar
250g cold unsalted butter, cubed
3 egg yolks
2tsp vanilla extract
50ml iced water (used only with rub-in method)
cloves, pits removed
1 egg, beaten with 1 tbsp water (for egg wash)

Creaming Method:

1. Preheat oven to 170c. Line baking tray/sheet with greaseproof paper
2. Whisk the first 5 ingredients together. Sift, twice.
3. Cream butter and sugar together until light and fluffy. Add yolk one at a time and beat well.
4. Fold in flour mixture and combine to form a smooth pastry dough. Divide into 3 portions and chill in refrigerator for 1 hour.
5. To make tarts, work with one portion of the dough at a time. I used a jam:pastry ratio of 1:3. I used 5g of jam to 15g of pastry. Roll the jam into tiny balls. Take a pastry dough and flatten to about 4mm thick. Place jam in the centre and wrap the dough up so that the jam is totally enclosed. Roll into ball shaped and placed on a baking tray at 3cm interval. Repeat with remaining portions of pastry and jam.
6. Brush tarts with egg wash to glaze and stick a clove into it. Place in preheated oven for 25-30 minutes or until golden brown. When done, cool on rack before storing airtight.

Rub In Method:

1. Preheat oven to 170c. Line baking tray/sheet with greaseproof paper
2. Whisk the first 6 ingredients together in a large mixing bowl until well blended. Add butter cubes and rub them in with your fingertips or a pastry blender, until the mixture resembles fine breadcrumbs.
3. Whisk egg yolks, vanilla and water together and add to butter-dough mix from step 1. Mix using a spatula and form into a ball. Knead lightly for 5 seconds, then divide into 3 portions. Wrap in plastic wrap and chill in refrigerator for 1 hour.
4. Follow steps 5-6 of creaming method above

TART CRUST

http://www.xeantech.com/proxy/browse.php?u=Oi8vYW5vdGhlcmN1cG9mc3VnYXIuYmxvZ3Nwb3QuY29tL3NlYXJjaC9sYWJlbC90YXJ0cw%3D%3D&b=5

NYONYA PINEAPPLE TARTS

record this only for info.
As blogger says, the original nyonya pineapple tarts are crunchy, chewy and not buttery, unlike the buttery rolled pineapple tarts which melt in your mouth.
note the main ingredients are margarine and eggs.

http://www.simpledishonline.info/?p=66

1kg of flour
8 Egg Yolks
4 Egg Whites
Planta Margarine; no measurement!
Add the margerine till the dough is soft. This is so subjective

PINEAPPLE TART TO TRY

Pineapple tart pastry to try

Why? - cos it got all the ingredients i thought would work - margarine, butter, milk powder

http://naimdin.wordpress.com/2011/08/19/how-to-make-tat-nenas-or-pineapple-tart/
http://recipe.tomtombak.com/2008/01/04/kuih-raya-recipe-tat-nenas-gulung-or-pineapple-tart/

PINEAPPLE TART GULUNG
INGREDIENTS:
Makes about 150 tarts
Pineapple jam:
2 medium-size pineapples, grated
300g sugar
Some cinnamon and star arise (optional)
METHOD:
1. Cook grated pineapple in a pot with sugar for about 1 hour, stirring occasionally.
2. Cook until the pineapple jam starts to leave the sides of the pot. Remove from stove and set aside to cool.
3. Roll jam into small balls, as shown in Pic. 1.


Tart pastry:
300g butter
130g margarine
100g icing sugar
80g milk powder
1 egg
600g cake/superfine flour
30g custard powder
METHOD:
1. Preheat oven at 170-180 deg C.
2. Cream butter and margarine in a large mixing bowl until light and fluffy.
3. Add egg and beat well.
4. Sift icing sugar, milk powder, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough.
For pineapple rolls:
1. Place some pastry dough into mould. Using your thumbs, pipe dough of about 5cm in length. Place a jam ball on it and roll the pastry up to enclose the jam (Pic. 5).
2. Brush tarts with egg wash. Bake in a greased, lined baking tin (Pic. 6) for 20 minutes, or until golden brown.
3. Cool the tarts on wire rack.

PINEAPPLE JAM FROM CANNED

http://www.singaporekopitiam.sg/food-and-dining/recipes/appetizers/item/205-pineapple-tarts

PINEAPPLE TART - W MILK POWDER

http://kristygourmet.blogspot.com/2011/01/pineapple-tart-roll.html

Ingredients for Tart Dough :

150gm butter, softened

1 tbsp sugar

2 egg yolks

120gm corn flour

80gm all purpose flour

30gm milk powder

* 1 egg yolk for glazing.

 

Method :

(1) combine corn flour, all purpose flour and milk powder in a big bowl.

(2) cream butter, sugar and egg yolks untill fluffy.

(3) fold in the dry ingredients and mix well to form a soft dough.

(4) form a dough sheet by using a flat shape gadget.

(5) place on pineapple jam and roll it up.

(6) brush on egg glaze and bake at preheated oven 165-170'C for about 20 mins.

(7) cool for 5 mins before removing to wire rack.

PINEAPPLE TARTS

 Was looking around for pineapple tarts recipe when i noticed the similiarity between the 2 blogs:

From:

http://resepi.mesra.net/Detailed/4024.shtml

SCS Butter 250gm
2 tablespoons sweetened condensed milk, F & N
1 tablespoon ghee ghee
 fine salt
2 eggs yolks
1 egg white beans slightly vanillin 500gm plain flour (or a little less for tenderness)
a little baking powder
4 pieces of pineapple,
young 2 ½ spoon sugar
 a little vanilla lime sejuring pandan leaves

Beat together butter, milk, ghee, salt to combine. Input eggs and beat again vanillin finally the sifted flour with baking powder. Mix thoroughly and gently. Pineapple Jam: Grated pineapple, and not removed the water. Cook with pandan leaves to dry as she stirred so as not to burn. After cleaning the input sugar, vanilla and lime. Stir continuously until thick.

====================

and,

http://www.blogger.com/goog_453475749

Pineapple rolls (Nastar) –makes around 170pcs

Ready-made pineapple jam 680g
Condensed milk (susu manis pekat) 100g -I use F&N Sweetened Creamer(Krimer Pekat Manis)
Butter 375g
All purpose flour 570g
Egg yolks 2

Egg yolk for egg glaze -2

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until fluffy.
3. Mix in flour, mix till become a firm and non-stick dough.
4. Put mixture into a Nastar mould and press out into strips about 5-6cm long.
5. Place pineapple jam filling on the edge of a strip and make a small elongated roll.
6. Cut off excess dough, brush with egg glaze.
7. Bake in preheated oven at 180c for 13-15mins or till golden brown.
8. Cool on wire racks before storing. ===================

i combine the two and did the following:


Condensed milk  2tbsp..100g                                   ---> use 17g
butter                  375g ..  250g                                ----> use 65g
Flour                   570g ..  500g(eq 385g for 60%ratio) .--> use 100g
Egg yolk                2   ....  2                                       ---> use 1/2 yolk


1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until fluffy.
3. Mix in flour, mix till become a firm and non-stick dough.
4. flatten into a dough
5. use cutter, cut into shape
6. bake at 180 deg C for about 15 mins

欧蕾面包

http://canarylee6489.blogspot.com/2009/06/blog-post_1898.html#

材料
A 高筋面粉-300克，细砂糖 - 36克，盐 - 1/2小匙，奶粉 - 18克
B 冰水 - 180克，全蛋 - 24克 （我只用蛋白）
C 酵母 - 1/2小匙+1/2小匙 （4克）
D 奶油 - 48克

做法

1. 把材料A混合均匀，加入材料B搅拌1~2分钟左右，加入材料C继续搅拌至面团有弹性。
2. 加入材料D继续搅拌至可以拉出薄膜为止。
3. 盖上保鲜膜发酵60分钟。（或以手指在面团中间按一个洞，如果那洞不会立即弹回既表示发酵足够）
4. 翻面再发酵30分钟。（翻面为拉起面团四角向中间粘合，再把面团翻转而粘合处朝下）
5. 分割200克/250克（随意），再松弛15分钟。
6. 最后发酵45~55分钟或面团呈2~2.5倍大即可。
7. 送入预热烤炉以180度烘烤25分钟。（请以本身的烤箱为准，而我的则只烘烤10分钟）

refer: - http://hslingkitchen.blogspot.com/2009/12/blog-post_04.html

BCOTTAGE-DOUBLE SOFT BREAD

This is a straightdough method


Ingredients:

Bread flour 320 g
Dry yeast 3 g
Egg 38 g
Salt 4 g
Water 160 g
Whipping cream 35 g
Honey 33 g
Butter 16 g

straightdough milk bread

http://blog.sina.com.cn/s/blog_5d92aca50100ip31.html

之前網友分享一張簡報給我

裡面是寶春師傅的牛奶土司配方

貼在這裡給大家參考一下大師的配方

(換成百分比,按照自己的使用習慣來計算吧) 

 以下圖片通通都不是我的

取自聯合新聞網

材料：(12兩模大約*2.6,24兩模*5.2,26兩模*5.8)

高筋麵粉 100%

砂糖     8%

鹽       1.8%

奶油     5%

水       45%

酵母     1%

牛奶     23%

※溫度報紙上沒寫,我自己的使用習慣是220/220烤約25分改210/200烤20,共考45分

我的模子是26兩(1000G)

12兩模(450G)約烤35分

烤模均帶蓋
 

  

http://blog.sina.com.cn/s/blog_7268570e0100x9ib.html

450g吐司盒1个

材料：高粉  250g（金像）

砂糖  20g

盐    4.5g

酵母  2.5g

牛奶  57.5g

水    112g

黄油  12.5g

做法：1、除黄油外所有材料混合，泡面30分钟；

2、后油法至完全，基础发酵2-2.5倍大；

3、排气、分割2份、滚圆、松弛30分钟；

2、2次擀卷，中间松弛15分钟；

3、入模，发至8分满，195度40分钟

17HR 17小時牛油卷

http://blog.yahoo.com/_6ZSRZGA2CR5XZBBZD3EUXVSUUI/articles/64970

這牛油卷超好味，不難卷，只要用滾轆將它轆得瘦瘦長長，卷起便可以。飾面更可以只篩上麵粉，塗蛋洒芝麻又可以，放芝士亦美味，快做來試啊！




17小時牛油卷

中種:
筋粉       70%
水         40%
鮮酵母     2%
鹽         1%
脫脂奶粉   2%

在一天前先將酵母溶於水，再加入筋粉、鹽、脫脂奶粉搓至柔滑，放雪櫃17小時。

麵團:
筋粉       30%
脫脂奶粉   3% 
鹽         1% 
鮮酵母     1% 
砂糖       10％
蛋         10%
水         18%
無鹽牛油   10%

將麵團所有材料混合 (除了牛油) 搓至有柔滑，加牛油再搓至可伸延薄膜，中途將中種一邊剝碎一邊加入。
用保鮮紙包著發酵三十分鐘，分割，滾圓，搓長一邊成水滴型，靜置二十分鐘，用滾轆將它轆得瘦瘦長長，卷起，發酵約20分鐘，入爐焗約15分鐘至金黄。

17HR PUMPKIN AND SUNFLOWER SEED LOAF

(天然麵包香 ~ 獨角仙@藍色大門.) 

http://alittlebitofplumleaf.blogspot.com/2010/09/butternut-squash-and-sunflower-seed.html

Pumpkin and Sunflower Seed Loaf 南瓜葵花籽包
Pre-ferment Dough
bread flour                   70%          411g
water                           40%          235g
fresh yeast                    2%           12g
sea salt                         1%           6g
skim milk powder         2%          12g

Dissolve the yeast in water.  Add bread flour, sea salt, skim milk powder and knead until soft.  Cover the dough in cling wrap.  Refrigerate to let it prove for 17 hours.

Dough
bread flour                    30%         176g
skim milk powder          3%            18g
sea salt                          1%              6g
sugar                             10%          59g
egg                                3%            18g
fresh yeast                     1%              6g
water                             7%           41g
unsalted butter                7%           41g
cooked pumpkin puree   23%       135g
julienne pumpkin            15%          88g
roasted sunflower seeds 10%          59g

acc to blog:

"The author of the book I'm using says that if you use instant yeast for the recipes, use 1/3 of the amount listed.
Steps would be the same as instant yeast doesn't need to be reactivated in water first - just add to the ingredients."

STEAM CHICKEN WITH WINE,GINGER

http://www.noobcook.com/steamed-chicken-with-fungus-and-salted-fish/

Ingredients
(Serves 2)
- half chicken
- 1/2 to 1 packet Chinese herbs for stewing chicken soup (炖鸡汤料)
- 3 slices ginger
- 4 garlic cloves, peeled and slightly bruised
- a small handful of dried black fungus, soaked in hot water, drained and cut to strips (optional)
- 1 cup water
- 1 tbsp sesame oil (reduce the amount if you want less “heaty”)
- 1/2 tsp light soy sauce
- 1 tbsp Chinese wine (hua tiao/shao hsing)
Directions
1. Place chicken in a wide and deep plate. Scatter washed Chinese herbs, ginger, garlic and cut fungus (if using) over the chicken.
2. Add water, sesame oil, light soy sauce and Chinese wine. Stir to mix well.
3. Seal the plate with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4. Lower down the heat and continue to cook for about 50 minutes to an hour.
5. Season the soup to taste with salt or soy sauce if needed. Use a spoon to drizzle some soup onto the chicken.
6. You can serve the steamed chicken dish as it is, or serve the shredded chicken meat and soup in a soup bowl.

Cooking N
1. To test if the chicken is cooked, insert a fork in the thigh area. If clear liquid (no blood) runs out, it is cooked.
2. You can also use cut chicken pieces instead of using a half or whole chicken, steaming time will be slightly faster.
3. You can also use fresh mushrooms such as shiitake instead of black fungus

Ingredients
(Serves 2)
- half chicken
- 1/2 to 1 packet Chinese herbs for stewing chicken soup (炖鸡汤料)
- 3 slices ginger
- 4 garlic cloves, peeled and slightly bruised
- a small handful of dried black fungus, soaked in hot water, drained and cut to strips (optional)
- 1 cup water
- 1 tbsp sesame oil (reduce the amount if you want less “heaty”)
- 1/2 tsp light soy sauce
- 1 tbsp Chinese wine (hua tiao/shao hsing)
Directions
1. Place chicken in a wide and deep plate. Scatter washed Chinese herbs, ginger, garlic and cut fungus (if using) over the chicken.
2. Add water, sesame oil, light soy sauce and Chinese wine. Stir to mix well.
3. Seal the plate with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4. Lower down the heat and continue to cook for about 50 minutes to an hour.
5. Season the soup to taste with salt or soy sauce if needed. Use a spoon to drizzle some soup onto the chicken.
6. You can serve the steamed chicken dish as it is, or serve the shredded chicken meat and soup in a soup bowl.

Cooking Notes
1. To test if the chicken is cooked, insert a fork in the thigh area. If clear liquid (no blood) runs out, it is cooked.
2. You can also use cut chicken pieces instead of using a half or whole chicken, steaming time will be slightly faster.
3. You can also use fresh mushrooms such as shiitake instead of black fungusotes

17HR COFFEE BREAD

http://blog.yahoo.com/_6ZSRZGA2CR5XZBBZD3EUXVSUUI/articles/64604/category/17%E5%B0%8F%E6%99%82%E5%8C%85%E5%8C%85

17 小時咖啡吐司
中種:
筋粉       70%
水         40%
鮮酵毋     2%
鹽         1%
脫脂奶粉   2%  
在一天前先將酵毋溶於水,再加入筋粉、鹽、脫脂奶粉搓至柔滑, 放雪櫃17小時  
麵團:
筋粉       30%    75G bread flour
奶         8%     20g milk
鹽         1.2%    3g salt
鮮酵母     1%     2.5g yeast
砂糖       10％   25g sugar
蜜糖       8%     20g honey
蛋         12%    30g egg
特濃咖啡粉 3%     7.5g coffee powder
無盬牛油   10%    25g unsalted butter

將麵團所有材料混合 (除了牛油) 搓至有柔滑，加牛油再搓至可伸延薄膜，中途將中種一邊剝碎一邊加入。
用保鮮紙包看發二十分鍾，分割，滾圓，靜置二十分鍾。做形，最後發酵約45分鐘，入爐焗約35-40分鐘至金黄。

17HR GREEN TEA BREAD

http://blog.yahoo.com/_6ZSRZGA2CR5XZBBZD3EUXVSUUI/articles/64609

17小時綠茶紅豆包
中種:
筋粉       70%
水         40%
鮮酵毋     2%
鹽         1%
脫脂奶粉   2%

在一天前先將酵毋溶於水,再加入筋粉、鹽、脫脂奶粉搓至柔滑, 放雪櫃17小時

麵團:
筋粉           30%
奶             8%
鹽             1.2%
鮮酵母         1%
砂糖           8％
罐頭紅豆茸     40%
蛋             12%
宇治綠茶粉     3%
無盬牛油       10%
將麵團所有材料混合 (除了牛油、紅豆茸) 搓至勻，加牛油再搓至可伸延薄膜，中途將中種一邊剝碎一邊加入，加入紅豆茸搓至柔滑。用保鮮紙包看發三十分鍾，分割，滾圓，靜置二十分鍾。做形，最後發酵約45分鐘，入爐焗約35-40分鐘至金黄

english version:
http://fong-kitchen-journal.blogspot.com/2011/06/green-tea-red-bean-bread-notes-on-17-hr.html

Recipe for Green Tea Red Bean Bread(from 茄子)

Pre-ferment dough:
210g bread flour
120g water
1 tsp yeast (about 5 to 6g)
6g skimmed milk powder  [I omitted this, I used 80g milk + 40g water instead]

Main dough:
80g bread flour
10g green tea powder  [I cut down to 6g]
1/2 tsp yeast (about 3g)
40g sugar
70g water [Original recipe uses milk, sweetened canned red bean and eggs]
25g butter

17HR ORANGE CHOCOLATE CHIP BREAD

http://alittlebitofplumleaf.blogspot.com/2010/10/orange-chocolate-chip-bread.html

Orange Chocolate Chip Bread 香橙巧克力麵包

Pre-ferment Dough
bread flour          70%         
water                  40%         
fresh yeast           2%          
sea salt                1%          
skim milk powder 2%         

Dissolve the yeast in water.  Add bread flour, sea salt, skim milk powder and knead until soft.  Cover the dough in cling wrap.  Refrigerate to let it prove for 17 hours.

Dough
bread flour              30%         
skim milk powder     3%            
sea salt                     1%          
sugar                       10%        
water                       2%         
egg                           6%        
orange marmalade   24%         
fresh yeast               1%         
unsalted butter         8%         

Filling 
100g chocolate chips 

DODOLM -WHEAT BREAD SPONGE DOUGH

Recipe from:

http://dodol-mochi.blogspot.com/2010/10/another-great-loaf.html

Original source:

Whole-Wheat Bread 全麥土司
Adapted from “100 Bread Recipes by Madam Meng,” by Zhaoqing Meng   改自《孟老師的100道麵包》。孟兆慶著
Makes one 20 cm (L) x 11 cm (W) x 11 cm (H) loaf


(A)
120 g whole-wheat flour
85 g bread flour
1 Tbsp wheat bran
* I either replace this with oat bran or quick oats, or totally omit this. *
4 g instant yeast
130 g water — at room temperature will do

(B)
85 g bread flour
15 g granulated sugar
* I sometimes use brown sugar. *
1 tsp salt
10 g powdered milk
50 g water — at room temperature will do

15 g cold unsalted butter — cut into smaller cubes

1. For the sponge (中種): place (A) into a large mixing bowl and mix together till a dough forms. Then, cover the mixing bowl with a sheet of cling wrap and set aside to proof for 90 minutes.
2. After proofing the sponge for 90 minutes, knead in (B) thoroughly. Turn the dough out onto the counter and knead till gluten has developed. Then, knead in the cold cubed butter till incorporated. Knead the dough further till it’s elastic and has reached the windowpane stage – i.e. a thin "membrane" can be formed by slowly, gently pulling the dough out towards opposite directions.
3. Round the dough up and place it into a greased bowl; cover and let it proof till it's doubled in size. To know whether it's doubled in size, dip your finger in some bread or plain flour and gently, slowly poke into the dough--of course, don't puncture it! If an indentation remains at where you poked your finger in, this means proofing is sufficient; otherwise, if that spot bounces back, let it proof further till the dough is double in size.
4. On a lightly floured counter, deflate and divide the dough into three equal portions. Next, round them up and cover with cling wrap to let rest for 15 minutes.
5. To each portion of the dough, with a lightly floured rolling pin, flatten up and roughly roll out into an olive-like oval or a rectangular shape (about 10 cm in width and 20 cm in length). Next, roll it up tightly from the shorter ends – like how you’d do for a roulade; pinch the seams to seal the dough tightly. It might be slightly challenging to shape whole-wheat bread dough. Lightly dust your hands with flour, if and as necessary.
6. Arrange the shaped dough in a greased 20 cm (L) x 11 cm (W) x 11 cm (H) Pullman loaf pan starting from the center – till the pan has been filled up – leaving some room in between them for expansion. Whole-wheat bread dough doesn't rise as much as plain white bread dough does. Plus, I actually never follow any bread loaf recipe verbatim. When I'm aiming for a square or any super tall loaf that can actually rise almost to or over the rim of the loaf pan, I always ensure the dough placed into the loaf pan actually has:
   •  1/3 or a little over 1/3 the height of the loaf pan, for a square loaf;
   •  at least 1/2 the height of the loaf pan, for a bread loaf that has "humps" (i.e. its height is taller than the height of the loaf pan). It should look something like this:
7. Cover the Pullman loaf pan with cling wrap and let the dough proof till it's taken 90 percent of the overall capacity of the loaf pan. (If you want a square loaf, cover the pan –leaving 4 to 5 cm of "hole" for you to peek in – with the lid that comes with the Pullman loaf pan before the second round of proofing – it should be right underneath the piece of cling wrap.)
8. For those who want a square loaf, slide the lid to cover the loaf pan completely. For those who don't plan on using the lid to make a square loaf, you can brush the loaf with some slightly beaten egg if you want a glossy finish to the bread.
9. Bake at 200°C for 30 minutes or till the bread is golden brown and cooked through.
10. Remove from the oven and immediately unmold the bread from the loaf pan. Transfer the bread to wire rack to let cool completely. Slice to serve and/or store airtight once the bread is cooled.

COOKINGC-EGGS TOMATO

http://cookingcrave.blogspot.com/2009/09/scramble-egg-with-sausages-tomatoes.html

Junzi -cranberry cookie

http://blog.sina.com.cn/s/blog_4a5089ff0100avgm.html

Kokken -Pau

http://kokken69.blogspot.com/2011/08/chinese-chicken-pau-following-heritage.html

Dough Recipe : (from Dim Sum in Hong Kong)

Hong Kong Flour            150g
Dry Yeast                         2g
Baking powder                 2g
Sugar                                28g
Milk                                  75g
Shortening (crisco)           2g (or lard)

Method :

1. Place all ingredients into a mixer and blend until smooth at low speed.
2. Ferment for 10mins at room temperature.
3. Blend in mixer again for 5 mins.
4. Divide the dough into pieces of 19g each. Roll out to form a round wrapping of about 2 inches in diameter.
5. Place filling in the center of the wrapping and pleat the edge to seal the bun with a round top.
6. Proof Pau at room temperature for 45 mins.
7. Steam Pau over boiling water for 15mins.

HHB -tau suan

http://happyhomebaking.blogspot.com/2011/09/everyday-dessert.html

Original source:
http://esther247.blogspot.com/2010/09/yellow-split-beans_4844.html

Tau Suan with You Tiao

Ingredients:
(serves 4)

1.5 ltr water
2 ~ 3 bundles of pandan leaves
250g split mung beans
3 tablespoons granulated sugar
50g sweet potato flour (original recipe calls for 30g water chestnut flour and 20g sweet potato flour)
50ml water
2 ~ 3 tablespoons granulated sugar (adjust according to taste)
1 stick of you tiao

Method:

• Soak mung beans for about 5mins. Drain and set aside. 
• Wash pandan leaves and tie into bundles.
• Place water and pandan leaves in a pot. Leave to simmer for about 10mins.
• In the mean time, place mung beans in a frying pan. Add 3 tablespoons of sugar and stir fry continuously over low heat till the mung beans caramelised (about 8~10 mins).
• Discard the pandan leaves from the pot of water.
• Transfer mung beans into the pot of water. Bring it back to boil. Leave to boil for another 5~10 mins. Taste the beans for the prefered texture. Cook a couple of mins longer if prefer softer texture. Add in 2 ~ 3 tablespoons of sugar. Stir to dissolve the sugar.
• Dissolve sweet potato flour with 50ml of water. Stir in gradually. Turn off the heat once it comes to a boil. 
• Serve with you tiao or dough fritters

(note: in order to get a nice consistency, do follow the ingredient amount closely, especially amount of water, amount of water chestnut/sweet potato flour.)

Recipe source: adapted from Makansutra Cooking

Wendy -long bean rice

http://wendyinkk.blogspot.com/2008/06/long-bean-rice.html

2 cups long beans ( cut into 2cm long, I cut 13 strings of beans)
1 chinese sausage (deskinned, sliced)
1 Tbsp dried shrimp (chopped)
1 egg
2 shallots (thinly sliced)
1 Tbsp oil
1 Tbsp dark soy sauce
1 ½ tsp salt

1 ½ cups rice
2 cups water (depends on the type of rice, but reduce it slightly as long beans release some moisture)Method:
1. Heat wok with oil
2. Saute shallots until golden, dish up and drain off excess oil.
3. With remaining oil in wok, carefully fry Chinese sausage. Be careful not to burn them. When they are cooked, remove and put on a plate.
4. There should be oil in the wok, as sausages release oil when cooked. Use the same oil to sauté dried shrimp until very fragrant.
5. Put in long beans and stir fry for 1 minute or until cooked, but not soft. Put in dark soy sauce and salt. Mix well. Dish up.
6. Pour in egg into the same wok and scramble them (u can omit the egg, but I use the egg as a method to not waste the seasonings and oil.. haha).
7. Put rice and water into a covered casserole.
8. Microwave High 4 minutes, Med 6 minutes. Give rice a stir.
9. Pour in everything (sausages, eggs and long beans) except shallots. Spreading them evenly over rice.
10. Microwave again 2 minutes on high, 8 on medium.
11. Remove from microwave and sprinkle on shallots and mix up everything.
12. The rice is ready to be served

Wendy -stir fry long beans

http://wendyinkk.blogspot.com/2008/08/stir-fried-long-beans.html

Ingredients

2 cloves of garlic, smashed with the side of a cleaver(even if u want to chop it, u must smash it first. If not the fragrance will be different)

200 gm long beans (washed n cut into long slants)

1/2 tsp salt

1 1/2 Tbsp oil

1 Tbsp water (if u want it slightly softer)

Method

1. Heat wok until hot.

2. Put in salt, stir a bit and wait for them to be jumping around.

3. Put in oil (at this point, the wok will be smoky)

4. Put in garlic and stir.. be careful, it'll burn easily at this point

5. Put in long beans (should be slightly damp at this point) and toss well for 1 minute.

6. Pour water around the wok, not onto the beans. The steam will soften the beans a bit.

7. Dish up.

Warning: If u cannot stand the "green smell" of vege, you may find this too raw for ur liking. Adding more water to further cook it will spoil the original intended texture & smell. But in the end, u're still the one that'll eat ur own stuff... Up to u then.

Kokken -Simple Soya sauce noodles

Recipe :Dried Egg Noodle               200g (blanched quickly in hot water to soften. Drain and set aside)
Premium light soya sauce     2 tbsp (生抽王）
Premium dark soya sauce    1 tbsp (老抽王）
Oyster sauce                       1/2 tbsp
Sugar                                  1/8 tsp
Pepper                                Generous dash

Bean sprouts                       1 loose cup
Chinese Chives                    1/2 loose cup ( I didn't have this with me so I omitted this)
Toasted Seseame seeds       Generous sprinkle.

Method :
1. Heat 1 tbsp of oil in a heated wok.
2. Add bean sprouts and fry for 1 minute over medium heat. Add softened noodles and fry for 1/2 minute over high heat.
3. Add all seasoning and continue to fry noodles over high heat for about 2-3 minutes.
4. Add in Chinese chives and fry for another 1/2 minute. Sprinkle on toasted sesame seeds and dish out. Serve with chilli sauce.

Kokken -yukone soft buns

Variation of water roux

http://kokken69.blogspot.com/2011/05/bread-talk-yukone-method-sweet-soft.html

Water RouxBread Flour                 50g
Boiling water                75g

Bread Dough
Active Dry East           6gm
Bread Flour                160gm
Plain Flour                  40gm
Sugar                          50gm
Salt                             2gm
Water                         50gm
Egg                             1
Butter                          40gm

Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for  2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins. (I am using Kitchenaide speed 2)
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 12 balls - about 40g each.
8. Roll each small ball into a round ball and leave to proof for 10mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place 18g of Hei Bee Hiam filling in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof for 1 hour.
11. Brush with egg white and decorate.(I used a Sakura ebi shrimp)
12. Bake at 185C for 8-10mins until brown.
13. Leave to cool.

Kokken -Ganache Filling

http://kokken69.blogspot.com/2011/08/pierre-hermes-macaron-au-chocolate-amer.html?utm_source=BP_recent

Ganache Filling
180g       70% Dark Chocolate
20g         100% Dark Chocolate
200g       Cream
70g         Butter (room temperature)

To make the ganache

Cut the butter into pieces.

Put the chocolate into a bowl. Boil the cream and pour about a third at a time onto the chopped chocolate, mixing each time. The mixture will separate and look grainy, but keep mixing and it will come together.

Allow the chocolate mixture to cool to 122F/50C.

Add the chopped butter and beat until smooth.

Pour into a wide dish. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.