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.

Batterbaker -macarons tips

http://thebatterbaker.blogspot.com/2011/09/macarons-getting-it-right.html

NasiL-King of Soy Sauce Prawns

http://nasilemaklover.blogspot.com/2011/07/king-of-soy-sauce-prawn.html
King of soy sauce prawn(recipe souce: by Sonia aka Nasi Lemak Lover)

500g large prawns, clean and snip off the sharp points

10 cloves garlic, chopped

2tbsp good quality of light soy sauce, or to taste
1tsp sugar
10g dried shrimps, washed
2 stalks of spring onion, separate white part and green part, cut 1” in lengths
1 red chili, shredded

Method
1. Heat oil in a wok over high flame, sauté garlic, dried small shrimps and spring onion (white part only) till aroma.
2. Add in the prawns, put in light soy sauce and sugar, quickly toss well with prawns, cook for 1-2mins. Add in green onions, mix well and turn off the heat.
3. Dish out, garnish with red chili shredded, serve hot.

* sometime i will slightly fry the prawn first and set aside, later only add into the rest of ingredients.
* I forgot to add little thick caramel sauce, next time must remember to add this.
* remember to cook prawn over high heat and do not overcook it.

Foodcanon- Braised Belly Pork

http://www.foodcanon.com/2011/03/auntie-rubys-tau-yew-bak.html

Auntie Ruby's Tau Yew Bak recipe (Braised Pork in Soya Sauce) 1 kg of belly pork, with skin on (serves 4-5)
3 tsp sugar(or equivalent crystal sugar)
3 tsp thick soy sauce
5 tsp light soy sauce
10 cloves of garlic (as in photo, bruised lightly)
1 tsp of white peppercorn (pounded coarsely)
4 tsp oil
5 hard boiled eggs

Aromatics/Spices:
2 star aniseed
5 cloves
1 cinnamon stick

Method

1. Heat pot (or claypot) in medium flame Toss in the spices and peppercorn and fry for about 2 mins to release the oils and flavours.
2. Add the oil.
3. After 1 min, add the sugar.
4. When the sugar has dissolved, add pork and seal it by frying for about 5 mins
5. Add garlic, dark soy sauce and light soy sauce
6. Lower flame and simmer for about 35-45 mins or till pork is tender to your liking. Cover pot. Stir occasionally.
7. If necessary, add water in small portions along the way (see tips below).
8. Mid way through, add the hard boiled eggs and tau kwa.
9. Serve garnished with coriander leaves and sambal belachan

Foodcanon-steam Pork Rib Plum Sauce

http://www.foodcanon.com/2011/05/steamed-pork-ribs-in-plum-sauce.html

Steamed Pork Ribs in Plum Sauce

Ingredients

1 kilo of Pork Ribs (soft boned)

Marinate:

3 tsp of Plum Sauce

3 tsp of minced garlic

Dashes of Chinese Wine

3 tsp of Soy Sauce

1 tsp of sugar

Pepper

2 tsp of corn flour

2 tsp of oil

Diced red chili

Method

1. Marinate the meat for an hour at least.
2. Put the dish on the steamer. Make sure the ribs are spread out in one layer for even and effective  steaming.
3. Steam for 20 minutes. Mid way, add the diced chillis and some wine.
4. Serve immediately and garnish with coriander leaves.

Done. Fast and easy. Adding black beans ("Tau See") is a variation to this dish, as can be seen in the photo. If you find that there is too much water residue in your dish, just pour out the sauce, cook it further and thicken it with corn starch. Then add the residual sauce back into the ribs and serve.

Depending on the meat you use, sometimes adding some bicarbonate when marinating will help to tenderise the meat. As you can imagine, this dish is easy and convenient to make. Marinate the ribs and then just put the same dish on the steamer. Time it to finish cooking just before dinner starts. You can switch off the flame and leave it in the steamer to keep the dish warm if dinner has not started yet.

I normally use my wok, plate holder, some water of course and the wok cover to get the job done. I have been told that using a bamboo steamer absorbs water better, leaving less water in the dish. I may try using that next.   

Quick Plum Sauce Chicken

From http://blessedhomemaker.blogspot.com/2011/06/quick-plum-sauce-chicken.html

Quick Sour Plum Sauce Chicken
Adapted from Mary Moh, with slight modifications

Ingredients A14 mid-joint chicken wings
1.5 Tablespoon plum sauce
2.5 Tablespoon tomato sauce
2.5 Tablespoon soya sauce
3/4 Tablespoon sugar
1 Tablespoon rice wine
3/4 Tablespoon oyster sauce
250ml water

Ingredients B (thickening) - optional
1 Tablespoon corn flour
60ml water

Method

1. Mix ingredients A together in a pot and boil for 30 mins.
2. For a thicken sauce, mix 1 tablespoon corn flour with 60ml water.  Mix well and pour into the pot of chicken.  Mix well and let it boil again to thicken the sauce. Turn off the fire and serve immediately

Plum Sauce Duck (1)

AMC cookbook

ingredients

1 duck 2 kg
170g plum sauce
2 tbsp soya bean paste
5 pcs chopped garlic
5 pcs chopped small onions
1 sliced chilli
1 tbsp dark soya sauce
1 tsp spices powder

Steps

1. clean duck
2. season duck with garlic, onion, soya bean paste, spice powder
3. Preheat pan (till yellow needle touch red zone)
4. add in duck, roast duck till fragrant
5. pour in plum sauce and chilli - use medium heat until needle touch C
lower flame and  cook - 30 to 40 mins

ChubbyH - Cream Scones

Truly great scones from http://chubbyhubby.net/blog/?p=573

Description from chubby hubby - "light, rich, hearty, savoury, just a touch sweet, and just plain delicious"

Cream Scones
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Makes 12 scones

1 large egg
2/3 cup cold heavy cream
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
1/2 cup currants

Preheat your oven to 200 Degrees Celsius.

Ensure you have a rack placed in the middle position in the oven. Line a baking sheet with baking paper.

In a small bowl or measuring jug, mix the egg and the cream.

In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.

Add the butter pieces into this one at a time, using your fingers to toss the butter in the flour mix. Then, using your fingertips, crush and rub the butter into the flour as quickly as possible. You’ll end up with small tiny pieces in different sizes, but that’s fine.

Quickly pour the egg and cream into the mixing bowl. Using a fork, stir until everything just comes together. Keeping the dough in the bowl, knead it by hand or use a silicone spatula to turn it a half a dozen to a dozen times. Stir in the currants.

Dust a suitable work surface or a counter and turn the dough out onto it. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that is about 12-13cm in diameter. Cut it into 6 wedges and place them on the baking sheet. Repeat with the other piece.

Bake the scones for 20 minutes of so, or until the tops are golden and just firm. Transfer to a wire rack and cool for 10 minutes before serving.

okashi - Souffle sponge roll

From book : Okashi - sweet treats made with love

keiko ishida

Souffle roll sponge

ingredients

Egg 1

egg yolks 3

vanilla extract  1 tsp

unsalted butter  35g

pastry flour 60g , shifted twice

fresh whole milk 60g

eggs white 3

castor superfine sugar 85g

fit

28cm x 28cm square cakepan

1. Preheat oven 180 deg C. Line cake pan

2. Combine egg, egg yolks,  vanilla - beat lightly

3. Place butter in small saucepan, heat gently - until melt

    add flour to butter and cook through

    Transfer to bowl and add egg mixture a little at a time

     Mix to smooth batter with spatula

   

    Add milk and mix to incorporate

    Strain batter and set aside

4. to make meringue - beat egg whites till foamy

    Add half sugar and continue beating till few minutes

    add remaining sugar untile egg whites are glossy and stiff peaks form

5. add one-third meringue into egg mixture and fold in lightly

   then add remaining meringue and fold until just incorporated

 

6. Pour into cake pan and bake for 20mins

Tips: since souffle roll is slightly more thicker and more moisture- need to bake at medium heat

the gluten content of the flour makes the sponge hard. cooking with butter weakens the gluten content in the flour, resulting in a light, bouncy and fluffy cake

the meringue is essential for the souffle roll sponge to rise, so it must be stiff and stable

Bourdian - Chocolate chip cookie

http://almostbourdain.blogspot.com/2011/09/new-york-times-chocolate-chip-cookies.html

print

Chocolate Chip Cookies Recipe

(Adapted from The New York Times Dessert Cookbook, recipe by Bill Yosses)

Makes 4 dozen cookies

INGREDIENTS:

4 oz. (1 stick) unsalted butter

1 cup granulated sugar

1/2 cup light brown sugar

1/4 cup unsweetened hazelnut paste or peanut butter

2 large eggs

1 vanilla bean, split lengthwise, pulp scrapped out

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

12 oz. bittersweet chocolate, chopped into 1/4-inch pieces or larger

1/2 cup chopped nuts, optional

METHOD:

1. Preheat the oven to 375°F. Line baking sheets with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars. Add the hazelnut paste, beating until smooth. Beat in the eggs and the vanilla bean pulp, scraping down the bowl as needed.

2. In another bowl, sift together the flour, the baking soda and the salt. Gradually add the dry ingredients to the butter mixture, and combine at low speed until the dough comes together.mix in the chocolate pieces and, if desired, the nuts. Drop heaping tablespoons of the dough 2 inches apart onto prepared cookie sheets, flattening slightly by hand.

3. Bake until lightly brown, 9-12 minutes. Cool the cookie sheets on a wire rack before removing the cookies.

Maameemo - Black Sesame bread - water roux

• http://www.maameemoomoo.com/blog/2011/04/12/black-sesame-bread-with-cranberry-water-roux-method-tangzhong/
• 
  
• 350g cups bread flour
• 50g caster sugar
• 1tsp salt
• 56g or 1 large egg
• 7g milk powder (optional)
• 40g black sesame powder
• ½cup milk + 1 tbsp milk
• 120g tangzhong starter
• 2 tsp instant yeast
• 30g butter

Christine recipe japanese cheese cake

http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html

 

The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Best served after chilling. Prepare two baking pans, lined with baking paper (each size 11.5cmx22cmx6cm) Ingredients: 250ml milk 250 gm cream cheese, cubed and softened at room temperature 60 gm butter, softened at room temperature 6 egg yolks 55 gm cake flour 20 gm corn flour 1 lemon zest 6 egg whites 1/4 tsp cream of tartar 130 gm caster sugar Method: Preheat oven to 150C (302F). Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.) Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside. Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. (Please refer to this video: How To Beat Egg Whites.) Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times. (Please refer to this post with video: How To Fold-in Egg Whites). Pour the mixture into the two baking pans. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean. Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours. Enjoy! Notes: The delicate, velvety smooth texture of this cheesecake is produced by two low-protein flours, cake flour or corn flour. The beaten egg whites generate very small air pockets in the inner structure of the cake. So, when it comes to making this cake, it’s very important to know how to beat egg whites and how to fold-in egg whites properly. I’ve uploaded two videos on youtube for those who need them, here and here. To prevent the surface of the cheesecake from cracking: use low temperature and water-bath method during baking. The surface of the cake has a tendency to rise high to a point that breaks the structure. So, the basic principle is to keep the oven as low as the recipe suggests as 150C (302F). Mind you, every oven is so different, know your oven. And you have to keep an eye on it when baking. When the cake surface rises too high, that means the temperature of your oven is too high. Reduce the temperature accordingly. To prevent the cheesecake from shrinking: open the oven door ajar for 10 minutes or so, and let your cheesecakes cool down gradually. But don’t keep them there too long because moist would develop at the bottom of the baking pans. If using a loose base cake tin, cover the outside of the tin bottom with double layers of aluminium foil to prevent water from seeping in. Source: Japanese Cheesecake (Fluffy & Creamy) [Christine's Recipes]

The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Best served after chilling.
Prepare two baking pans, lined with baking paper (each size 11.5cmx22cmx6cm)
Ingredients:

• 250ml milk
• 250 gm cream cheese, cubed and softened at room temperature
• 60 gm butter, softened at room temperature
• 6 egg yolks
• 55 gm cake flour
• 20 gm corn flour
• 1 lemon zest
• 6 egg whites
• 1/4 tsp cream of tartar
• 130 gm caster sugar

Method:

1. Preheat oven to 150C (302F).
2. Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.)
3. Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.
4. Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. (Please refer to this video: How To Beat Egg Whites.)
5. Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times. (Please refer to this post with video: How To Fold-in Egg Whites).
6. Pour the mixture into the two baking pans. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.
7. Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours. Enjoy!

Notes:

• The delicate, velvety smooth texture of this cheesecake is produced by two low-protein flours, cake flour or corn flour.
• The beaten egg whites generate very small air pockets in the inner structure of the cake. So, when it comes to making this cake, it’s very important to know how to beat egg whites and how to fold-in egg whites properly. I’ve uploaded two videos on youtube for those who need them, here and here.
• To prevent the surface of the cheesecake from cracking: use low temperature and water-bath method during baking. The surface of the cake has a tendency to rise high to a point that breaks the structure. So, the basic principle is to keep the oven as low as the recipe suggests as 150C (302F). Mind you, every oven is so different, know your oven. And you have to keep an eye on it when baking. When the cake surface rises too high, that means the temperature of your oven is too high. Reduce the temperature accordingly.
• To prevent the cheesecake from shrinking: open the oven door ajar for 10 minutes or so, and let your cheesecakes cool down gradually. But don’t keep them there too long because moist would develop at the bottom of the baking pans.
• If using a loose base cake tin, cover the outside of the tin bottom with double layers of aluminium foil to prevent water from seeping in.

Source: Japanese Cheesecake (Fluffy & Creamy) [Christine's Recipes]

NasiL - Lotus Pancake

http://nasilemaklover.blogspot.com/2011/09/lotus-pancake.html?utm_source=BP_recent

Lotus pancake
Recipe source: adapted from Flavours food magazine


Water dough

75g plain flour, sifted
10g custard powder, sifted
20g cold butter, diced
36ml water


Oil dough
50g plain flour
25g shortening
A pinch of salt


100g lotus paste
Oil for deep frying


To prepare water dough
1. Combine plain flour and custard powder, mixing well.
2. Rub the butter into the flour mixture until it resembles breadcrumbs.
3. Add water and combine to form a soft dough
4. Cover with cling wrap and rest for 10mins in the refrigerator.


To prepare oil dough
1. Combine flour and shortening to form a soft dough.


To assemble
1. Place lotus paste in two plastic sheets.
2. With a rolling pin, flatten the paste into 8x20cm rectangle.
3. Chill in the refrigerator for easier handling.
4. Flatten water dough and wrap it around oil dough.
5. Cover and rest for 10mins.
6. Flatten dough and roll out on a lightly floured surface into a long rectangular shape. Roll it up like a Swiss roll.
7. Flatten the dough again into a rectangular and roll up again.
8. Cover and rest for 10mins in the refrigerator.
9. Roll the dough into rectangle 20x22cm.
10. Place the lotus paste on one side of the dough, leaving about 1cm around the edge.
11. Fold the pastry to cover the lotus paste and seal by pressing along the edges.
12. Deep fry in a frying pan until golden brown and crisp over low flame, turning over once.
13. Drain on paper towels and slice to serve.

HoneySpice -Char Sui Roast Pork

http://honeyandspice.wordpress.com/2010/04/02/char-siu/

CHAR SIU – CHINESE ROAST PORK

Ingredients

• 680 g (1 ½ lb) pork butt/shoulder, excess fat removed, cut into 4 cm (1 ½ inch) strips
• 1-2 garlic cloves, crushed
• ½ t finely chopped ginger
• 4 T dark muscuvado (brown) sugar
• 1 T dark soy sauce
• 1 T shaoxing wine
• 2 t fermented red bean curd (nam yui in Cantonese)
• 1 t sesame oil
• 3 petals of star anise

Method

1. Make the marinade by mixing together the garlic, ginger, sugar, soy sauce, shaoxing wine, fermented red bean curd, sesame oil and star anise.

2. Place the pork into a large flat dish and pour over the marinade. Gently massage the meat with the marinade for about 1 minute, cover with cling-film (plastic wrap) and chill for overnight.

3. Preheat the oven to 120°C/250°F.

4. Place a wire rack on top of a baking tray (pan) and lay the marinated pork on top. Roast for 30 minutes, turning half way. Turn up the temperature to 200°C/400°F and continue to cook for an additional 20-25 minutes or until the pork is cooked all the way through and juices run clear or the internal temperature is 70°C/160°F.

5. Allow to rest for about 10 minutes before slicing. Serve over a bowl of steaming rice with the juices poured over the top. Enjoy!

NasiL -Fluffy Pancake

http://nasilemaklover.blogspot.com/2011/04/homemade-fluffy-pancake-with-maple.html

Homemade fluffy Pancake with maple syrup

(recipe source: by Sonia aka Nasi Lemak Lover)

150g Self raising flour

50g Sugar

1/4 tsp salt

110ml Fresh milk

1 egg

1tbsp Corn oil

Maple syrup

Method

1. Mix flour, sugar and salt in a mixing bowl.

2. Add in egg, milk and corn oil, use a hand whisk to stir well.

3. Spoon batter onto a non-stick pan (without oil) to pan fry until golden brown on both sides.

4. Serve hot with maple syrup