tag:blogger.com,1999:blog-21992565169490376522024-03-25T06:03:25.552+08:00 Shoonyin's Recipes master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.comBlogger164125tag:blogger.com,1999:blog-2199256516949037652.post-32471990727346891252016-10-30T19:02:00.002+08:002018-07-29T15:15:32.917+08:00Pappa Mexican Bread<div align="left">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixn9J_fgLfJBnBtA7Jjk5ufWifpJYGjqq4V3OfVaWF4lQJHJ2rTYoKzBV24LmmisCvg84ESBUeaKfLC0o-hk8oOYkVuG6JgcU4HC2rnJsPULNFjigNgdnm3LhpUkI-KVDBPZCxmwb51Pkq/s1600/DSCN0752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixn9J_fgLfJBnBtA7Jjk5ufWifpJYGjqq4V3OfVaWF4lQJHJ2rTYoKzBV24LmmisCvg84ESBUeaKfLC0o-hk8oOYkVuG6JgcU4HC2rnJsPULNFjigNgdnm3LhpUkI-KVDBPZCxmwb51Pkq/s400/DSCN0752.JPG" width="400" /></a><br />
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This is a big bread. Make one loaf 967g. Best to divide into two loaves. I make this bread using the same recipe as making Pappa Mexican Bun but with slight modification using less sugar and less butter. It turns out perfect though it needs a lot of patient making this bread. The proving period take a long time about 4 hours but maybe my yeast is nearing expire.<br />
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<b>Predough (Tangzhong)</b><br />
100 ml water<br />
50 g Bread flour<br />
1. Mix flour in water well without any lumps. Heat the mixture over very low heat till it thickens .(about 2-3 mins). continually stirring, until the mixture become <i>gluey and starchy.</i> Remove from heat.<br />
2. Transfer into a clean bowl. Let cool. Cover with a cling wrap to prevent from drying up. Chill in fridge for at least two hours or overnight. Then the batter is ready to be used. <br />
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<b>Sponge (starter)</b><br />
300 g Bread flour<br />
<span style="font-family: "times new roman";">2</span><span style="font-family: "times new roman";"> tsp </span>Instant yeast<br />
1 tbsp caster sugar<br />
180 ml Warm water<br />
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1.Mix yeast together bread flour<br />
2. Dissolve the sugar in water <br />
3..Knead for around 10-15 minutes or until smooth.
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4.Cover with damp towel and rest in a warm environment for 2 hours or till double in size<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiq5cfOvXgnAXZxKkPEnxvbHWZVQepvhOusYUHrZEIjhBsuo1BIDvJqesbJ4rQfazCazU3k8yxCBeEEght7wQdMj6j10SGwWDZ1g7EpQMKRiVhNRc6vmXmk1Lj7a2Ty4Ks_Q6VYims7y-/s1600/DSCN0753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiq5cfOvXgnAXZxKkPEnxvbHWZVQepvhOusYUHrZEIjhBsuo1BIDvJqesbJ4rQfazCazU3k8yxCBeEEght7wQdMj6j10SGwWDZ1g7EpQMKRiVhNRc6vmXmk1Lj7a2Ty4Ks_Q6VYims7y-/s320/DSCN0753.JPG" width="320" /></a></div>
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<b>Main Dough</b><br />
10g caster sugar (one tablespoon)<br />
1 tsp salt<br />
10g Butter (one tablespoon)<br />
1 recipe of predough / tangzong<br />
1 egg<br />
30ml very cold water ( 2 tablespoon)<br />
200 g Bread flour<br />
15 g Honey<br />
15 g Milk Powder (one tablespoon)<br />
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<b><br />
Method</b><br />
1. Punch down the starter sponge dough after it double in size.<br />
2. Combine predough mixture to the sponge dough and then add remaining main dough ingredients.<br />
3. Add caster sugar, salt, milk powder, <br />
4. Add egg, honey, cold water, mix well. <br />
5. Add bread flour, mix well and knead for a short while<br />
6. Add butter and knead again until very smooth (around 15-20minutes Adding a little bit more flour if necessary ) <br />
7. Divide into three equal portions, knead and fold each portion several times<br />
8. Place inside a baking tin and set aside to prove again for another 2 hours or till double in size.
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9. Bake for around 45 min until golden brown in 180 C preheated oven.</div>
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For more detail information please visit my website <a href="http://www.recipies.50webs.com/Pappa%20Mexician%20Bread.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-81479726707888945792016-05-31T13:32:00.000+08:002020-01-16T04:04:05.529+08:00Crushed peanuts Rice dumplings ( Zhang)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm0gaFCkWkXGz0ozNocxJ_SXHDFEsJPqcUFS8Nq35VnIUte6EUb4frrFN4DzploqKJGw1Hcmi_OfwMCeOMcnnDbaxQv1-3m5HJrGCBkHuFVF3Y6ZO88UA1F_8tyCXXNhFucP_Qo291nn-/s1600/bak+zhang4.jpg" imageanchor="1" style="float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm0gaFCkWkXGz0ozNocxJ_SXHDFEsJPqcUFS8Nq35VnIUte6EUb4frrFN4DzploqKJGw1Hcmi_OfwMCeOMcnnDbaxQv1-3m5HJrGCBkHuFVF3Y6ZO88UA1F_8tyCXXNhFucP_Qo291nn-/s320/bak+zhang4.jpg" width="320" /></a></div>
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If you are from Miri, Sarawak, I am sure you have eaten <i>crushed or grinded peanuts</i> rice dumpling ( Zhang). I think Miri is the only place in this world that sells this type of dumplings. Today I made some zhangs with crushed peanuts. I used roasted peanuts from the supermarkets to save time and crushed them in a blender. Then re-fry them for a while in a pan and add some dark soya sauce.<br />
Making the rice dumplings I cheated and used the short cut method, cos gas is expensive here and we cannot afford to boil for 3 hours! The Zhang turned out just as good!<br />
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<b>Ingredients: </b><br />
500gm glutinous rice (soak 2 hours and drain dry)<br />
150ml cooking oil or lard ( about 10 tbsp)<br />
½ tablespoon salt<br />
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250 ml of water- <i> water just barely enough or less to cover the surface of rice</i><br />
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<b>Fillings:</b> roasted peanuts . crushed and grinded and add some dark soya sauce<br />
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<b>Method:</b><br />
1. Sock the rice for at least 2 hours. Drain dry.<br />
2. Fry the drain rice in a pan with some oil for about 10 mins.<br />
3. Put the rice in a cooking pan and add water to just barely enough or less cover the surface of the rice, Too much water will make the rice soggy.<br />
3. Steam the rice for about 10-12 mins (half cooked)<br />
4. Transfer rice to a basin/cake tin and fluff the rice with a fork . Add in salt while still hot and mix with 10 tablespoons of lard or oil.. Mix well.<br />
5. Leave aside to cool<i> before assemble<br /><br /> </i> <b>To assemble the cake: </b><b> </b> <b> </b><b><br /> </b>Scald or immersed the bamboo leaves in boiling water to soften them. <br />
For each cake, take one or two leaves and roll into a triangular shape. Put in the compacted steamed rice and fill the center with 2 spoon of fillings as desired. Fold over leaves and use strings ( e.g. from banana tree) to bind together.<br />
Put the assembled cake into a pot and boil for another 20-30 minutes.<br />
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For more info please also visit my website<a href="http://www.recipies.50webs.com/bak%20chang2.htm" style="color: blue; text-decoration: underline;"> Chinese rice dumping </a><br />
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<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com6tag:blogger.com,1999:blog-2199256516949037652.post-82270781351464043442016-04-15T18:59:00.000+08:002020-01-16T05:08:41.109+08:00How to make Chinese rice wine ( no mi jiu 糯米酒 - sarawak style)For more <span style="color: rgb(204 , 0 , 0);">detail info</span> visit my website <a href="http://www.recipies.50webs.com/Making%20Chinese%20Wine.htm" style="color: rgb(0 , 0 , 255); text-decoration: underline;">Making Chinese wine</a><br />
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Chinese rice wine 糯米酒 are mainly used during confinement and general cooking of wine chicken dishes like "Ka chang ma" and "Ginger wine chicken". There are various methods to make Chinese wine. Traditional recipes are mostly "agak agak" or just rough estimates. sometimes they are successful and sometimes not. This lead to a lot of Pantang and taboos. For example, you cannot make wine on certain days of the month or when a woman is having her period.<br />
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The recipe that I now use have been tested by myself and I have also given them to a few friends to try. They have all reported success even on their first attempt without any taboos. The recipe can be ratio and would suggest you to try using one kilo first until you are more confident.<br />
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<b>Ingredients :</b><i>(This may be reduced according to ratio)<span style="color: rgb(0 , 128 , 128);"> </span></i><br />
6 Kilo Glutinous Rice<br />
18 pcs small wine biscuit ** ( see below)<br />
3 bottles Chinese white wine.( <span style="font-family: "times new roman";">½ bottle per kilo of rice)</span> ++ see notes below<br />
150ml water more or less</div>
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<span style="font-style: italic;">** used the round type for wine biscuits. The ratio is 3 pieces for every kilo o</span>f rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph3sNQuHYJ_B5bOcNWV-7RUBUFEOiw5V8EGAolknWhbo8xkeVlkBGOCYWGR9fz3Ra6A_SZ-Attcye_7SEZ4NFDgPMi2vx3ZLBnueOY000_w8Yk0QFTTHZzXdB775esvbU2b1NKHk9YbxS/s1600/image003.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731587768008070690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph3sNQuHYJ_B5bOcNWV-7RUBUFEOiw5V8EGAolknWhbo8xkeVlkBGOCYWGR9fz3Ra6A_SZ-Attcye_7SEZ4NFDgPMi2vx3ZLBnueOY000_w8Yk0QFTTHZzXdB775esvbU2b1NKHk9YbxS/s320/image003.jpg" style="cursor: pointer; height: 167px; width: 223px;" /></a> Chinese wine biscuits</div>
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<b>Method:</b><br />
1. Cook all the Glutinous Rice and let it cool down completely, preferably overnight.<br />
*Letting it cool overnight to make sure all the rice have cool completely. If continue other steps by using the hot rice will cause the wine to become sour )<br />
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2. Get ready the wine biscuit and crushed into powder form.<br />
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4. Get ready a Ceramic pot (I used a large pryrex glass bowl with lid for 1 kilo rice) and start with 1st layer of wine powder then 1 layer of Glutinous Rice…cover with another layer of wine powder.<br />
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5. Repeat Step 4 until all the Glutinous Rice & wine powder are finished.<br />
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6. Finally Pour a little bit of water on the top of those ingredients<br />
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7. Cover it nicely and keep at a dark cool place but <i>not airtight, the yeast fermentation need to breath.</i><br />
8. On the 3rd day open and pour the Chinese white wine into it to make it more 'thick and tasty. ++(see notes below)</div>
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9.Close the jar (<span style="color: rgb(204 , 0 , 0);">not air tight</span>) and leave the jar in a cool place to ferment for 21 days.<br />
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10. Open up after 21days. Stir wine and strained out the wine into a clean pot or bottles. Discard the residue.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8dtnGqfs0M3jpR1mo_JInwnAsd2WYbCD-Jr9Gpik9v11Yuh_9LgVq_SKXOXbf4be5Hxr2xKR7n6qzpDJSRZIFmGFN8LA2VUFRKrpHdudxAVePUUkSrdJF3YIp5PDlBBLFIHB8nWjn6Jz/s1600/wine+jar1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5783720577173951458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8dtnGqfs0M3jpR1mo_JInwnAsd2WYbCD-Jr9Gpik9v11Yuh_9LgVq_SKXOXbf4be5Hxr2xKR7n6qzpDJSRZIFmGFN8LA2VUFRKrpHdudxAVePUUkSrdJF3YIp5PDlBBLFIHB8nWjn6Jz/s400/wine+jar1.jpg" style="cursor: pointer; height: 226px; width: 299px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaTd0iSJtU0cb83fq1R7UenZ0OgN9Dp4GQHATtf8N4-UZ3xdEs-7tc9oa-thqf1tMkhvl7_S53pMGdFCl2jLFF3dT1QINleDUsUPJ6nKRMpwiJs6Cw7KzsYGJTJyG3X_5nflts4SnmF4c/s1600/wine+jar.jpg"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaTd0iSJtU0cb83fq1R7UenZ0OgN9Dp4GQHATtf8N4-UZ3xdEs-7tc9oa-thqf1tMkhvl7_S53pMGdFCl2jLFF3dT1QINleDUsUPJ6nKRMpwiJs6Cw7KzsYGJTJyG3X_5nflts4SnmF4c/s1600/wine+jar.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731731574249921698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaTd0iSJtU0cb83fq1R7UenZ0OgN9Dp4GQHATtf8N4-UZ3xdEs-7tc9oa-thqf1tMkhvl7_S53pMGdFCl2jLFF3dT1QINleDUsUPJ6nKRMpwiJs6Cw7KzsYGJTJyG3X_5nflts4SnmF4c/s320/wine+jar.jpg" style="cursor: pointer; height: 226px; width: 171px;" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaTd0iSJtU0cb83fq1R7UenZ0OgN9Dp4GQHATtf8N4-UZ3xdEs-7tc9oa-thqf1tMkhvl7_S53pMGdFCl2jLFF3dT1QINleDUsUPJ6nKRMpwiJs6Cw7KzsYGJTJyG3X_5nflts4SnmF4c/s1600/wine+jar.jpg"> </a></div>
<b>Notes :</b><br />
1) Keeping the wine longer than 20days will further the fermentation and may result in sour wine.(vinegar)<br />
2) With good result may produce 10 - 15 bottles (1 liter) sweet & tasty Chinese rice wine.<br />
3. Once bottled, wine may be kept for 1 or 2 years. The wine ages in its container and changes from a milky white color to cherry red while developing a sherry-like flavor.<br />
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++Use ordinary Chinese white wine. Some white wine sold in Chinese Oriental Shops which were imported from china were <i>salty. No worries, my friend informed me on her second attempt she used these salty white wines and also with good results.</i>The final Rice Wine would not be salty. She informed that upon opening on the 21st day, the wine were very sweet but without any wine smell. She just bottled it and eventually as the wine age in about another three weeks, the wine smell became stronger and tasty.<br />
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See related how to make<a href="http://www.shoonyin.blogspot.com/search/label/Chinese%20Red%20Wine%20%28%20Sarawak%29" style="color: rgb(0 , 0 , 255); text-decoration: underline;"> Chinese red wine (sarawak)</a><br />
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<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com14tag:blogger.com,1999:blog-2199256516949037652.post-49373725442496417432016-04-07T08:34:00.000+08:002020-01-16T03:57:26.228+08:00Chinese Flaky Pastry<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJIDjorTAyLdTq9nyaqvBs_Aw8VoWtO1u5XpmO1AXGFPhC0QABZeAWo5v0mcdBZg68FyfEwkk41JfWiUTfzzi2geK2i7t983LRQGIZFb7uoUtKXdKjFLk3CaVNtaAi-JFlDmeurA1Wi4e/s1600/haiyang+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJIDjorTAyLdTq9nyaqvBs_Aw8VoWtO1u5XpmO1AXGFPhC0QABZeAWo5v0mcdBZg68FyfEwkk41JfWiUTfzzi2geK2i7t983LRQGIZFb7uoUtKXdKjFLk3CaVNtaAi-JFlDmeurA1Wi4e/s1600/haiyang+12.jpg" width="320" /></a></div>
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Many people have often asked me about how to do the flaky skin as in my curry puff and as in many of my other recipes. Well, most often I used the Huaiyang Chinese method, although the western method flaky pastry is more comparable to the western puff pastry andt is more time consuming to prepare. The Huaiyang method flaky pastry is the generic layer found in Chinese pastry and are more common and can be found in streets and shops.<br />
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The Huaiyang method (淮揚酥皮) <br />
The pastry is basically made up of two separate dough, <br />
1.The water dough (水油麵皮)<br />
2.The other the lard or shortened dough (油酥麵皮). <br />
The basic water dough consists of flour, water and lard in the proportion of roughly 5 : 2-2.5 : 1-1.25 depending on recipes. In some recipes, a little bit of sugar or salt is added for flavour, but traditionally no flavouring is added. Although lard is the traditional fat used, shortening, butter or margarine, or even liquid cooking oil could also be used instead of lard. The lard dough consists of flour and lard in the proportion of roughly 2 : 1.<br />
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After the water dough and lard dough are mixed separately, the lard dough is wrapped inside the water dough, then the combined dough is layered by rolling and folding similar to making puff pastry. <br />
Two methods are used to accomplish the layering of the dough, the large-scale method (大包酥) or the small-scale method (小包酥). The large-scale method is quick and able to produce a larger quantity in a shorter time frame but the resultant layers are not as distinct and delicate. The small-scale method is slow and more suitable for preparation in domestic homes in small quantity, but it produces a more distinct and delicate layering effect. <br />
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Once the layering is done, the resultant dough pieces can be used to produce three different types of shaping <br />
depending on how you<i> cut or slice the dough</i>. <br />
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1. Hidden layering (暗酥)<br />
2 Half-hidden layering (半暗酥) <br />
3. Visible layering (明酥).<br />
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With the hidden layering, the layering cannot be seen on the outside of the end product, as the layering is in the cross-section. This is the easiest and most common method for beginners. <br />
The half-hidden layering is one where only half of the layering is visible on the outside of the end product. <br />
As the name implies, the visible layering is one where the layering can be seen on the outside of the end product. Within the visible layering, there are spiral layering (圓酥) and parallel layering (直酥).<br />
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For more detail explanation and technique please visit my website <a href="http://www.recipies.50webs.com/Huaiyang%20chinese%20pastry%20.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes/huaiyang Chinese Pastry</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-5655248930148796212016-02-22T09:38:00.000+08:002020-01-16T04:06:17.877+08:00Making Chinese Wheat noodles from Scratch.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqyR_nvHJ6y4TvhiqvCwWUGCRgUEsclbRORkoIS9Z5flaxba2ZnLQklNEw1bm2VtzTbiEWjNpQxBK_gPfLTnTTv-xZhDce3ypMkyjOSg13XUTmciqd294XxI1kd6swL-f1balfItFZhZ-/s1600-h/pasta2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5237465199973151922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqyR_nvHJ6y4TvhiqvCwWUGCRgUEsclbRORkoIS9Z5flaxba2ZnLQklNEw1bm2VtzTbiEWjNpQxBK_gPfLTnTTv-xZhDce3ypMkyjOSg13XUTmciqd294XxI1kd6swL-f1balfItFZhZ-/s200/pasta2.jpg" style="cursor: hand; float: right; margin: 0px 0px 10px 10px;" /></a><span style="font-style: italic;">Please see <span style="color: #cc0000;">updated version</span> -</span> <a href="http://www.recipies.50webs.com/Making%20chinese%20noodles.htm" style="color: blue; text-decoration: underline;">Making chinese noodles</a> on my website<br />
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<b>Basic noodles</b><br />
2 cups flour<br />
2 tablespoon of tapioca starch or corn flour<br />
½ tsp bi carbonate of soda or akaline water (kansui) optional.<br />
½ cup water<br />
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Method:<br />
A stiff dough is prepared from flour and water. Knead the dough thoroughly, cover with a cloth or plastic and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and make the dough more pliable and easier to handle. Flatten the dough with a rolling pin and make a sheet 1mm thick. Dust with tapioca starch flour to prevent sticking, as necessary. Roll the sheet into a log and cut slice of the width desired for the noodles. A pasta machine can be used to roll and cut the dough evenly. </div>
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When using the pasta machine, the dough must not be too wet, otherwise it will stick in the machine. After cutting up the noodles, dust them with tapioca STARCH FLOUR to prevent them from sticking together. The noodles may be cooked right away.<br />
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*<span style="font-style: italic;">Dusting with tapioca STARCH FLOUR (not wheat flour) will also give them better taste and prevent them from sticking together Noodles are soft to touch and may be covered with a wet towel.</span><br />
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For long term storage, the noodles may be air dried by draping them on plastic coat hangers for several hours, or they may be refrigerated for use at a later time. The drying time will vary depending on the humidity of the air and the amount of moisture in the dough. If the dough is too moist, the noodles will tend to clump together. Once dried, the noodles become crispy as dried noodles like the ones ( instant noodles) sold in packets in supermarket.</div>
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<b>Basic Egg noodles</b><br />
( A more tasty noodles like the ones sold in hawker stalls - <span style="font-style: italic;">kwantung mein</span>)<br />
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4 cups plain flours<br />
4 tablespoon of tapioca starch (flour)<br />
1egg<br />
1tsp salt<br />
1 cup water<br />
1 tsp or bi -carbonate of soda or alkaline water (kansui) -optional<br />
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Few drops of <i>rice vinegar (after cooked before serving)</i><br />
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Method<br />
Beat eggs until light. Add salt and water. Work in flour to make a very stiff dough. Knead,then form into a ball. Cover with a cloth or plastic and allow it to rest for 20 minutes.<br />
The resting time allows the flour to absorb water uniformly and make the dough more pliable and easier to handle. Roll out on floured board until very thin about 1mm . Dust top with additional flour and roll up like jelly roll. Cut in desired widths. Dust with STARCH flour to prevent sticking as necessary.<br />
A pasta machine can be used to roll and cut the dough evenly or rolled up jelly-roll fashion and sliced through with a knife at the desired width. Or use the flat sheet of pasta to make ravioli or lasagne.<br />
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Dust with Tapioca STARCH FLOUR to prevent the noodles from sticking together. Noodles are soft to touch.<br />
Noodles may be covered loosely with a towel for several hours, but we use them right away. Freeze the excess,but best be consumed within one or two days.<br />
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<b>Green or Orange colour Noodles
<img align="left" border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cuMRjhh2s_OE185Xx_DXqD7L7XMsNomdm6LEAaEvdaZ7o_Sfe9AyfdqaHezkSPU43BjDpaIqcmt6H9KO8rDplbrTneLxvu5K94RMaxqy5Zm5fMetyAczcpJ2REuxuK_0OlOszWYEZVxw/s1600/Spinach+noodles.jpg%0A" width="133" /></b></div>
Green
or Orange noodles are made by adding some spinach or radish. The spinach or radish are first blended or pounded into a paste and added to the
recipe.<br />
Green spinach noodles are slightly sweeter than the ordinary basic noodles. <br />
<br />
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<br />
<b>Basic Lamain Noodles</b><br />
2 cups flour<br />
1 cup water<br />
2g of Kansui powder* (to be added to the water optional)<br />
<br />
*Kansui or alkaline water weakens the flour proteins. Improves moisture retention by hydrating the starches and produce a more pliable dough that facilitates pulling the noodles but it also gives a harder noodles.<br />
<br />
Method:<br />
A stiff dough is prepared from flour and water. Knead the dough thoroughly, cover with a cloth, and allow it to rest for 60 minutes to relax the gluten and allows the flour to absorb water uniformly and make the dough more pliable and easier to handle. The dough is placed on a counter top with plenty of TAPIOCA STARCH FLOUR TO PREVENT IT FROM STICKING TOGETHER and stretched until it looks like a long thick rope. The rope is folded in half, twisted and stretched back to its original length approximately ten times This process is repeated until noodles are of the appropriate thickness
<br />
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See also <span style="color: #cc0000;">related link</span> - <a href="http://www.recipies.50webs.com/Lau%20Su%20Fen.htm" style="color: blue; text-decoration: underline;">How to make Lao Shu Fen</a><span style="color: maroon;"><span lang="ZH-CN" style="font-family: "simsun";"> 老鼠粉</span></span><br />
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<br />master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.com2tag:blogger.com,1999:blog-2199256516949037652.post-63530987908016689442016-01-21T13:44:00.000+08:002020-01-16T03:58:50.140+08:00Pappa Roti or Mexican bun<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3kaS4AodZHImIpQbxjsVsQHU-d2Z3_PlXhFkAnkB9p2IFC77nduqWdmYcVHIjP4RdxgP31qb-3QDXBLW7QpdhwcY3Kz-PVwL3pz8DO5CX9dXv4r_VHreXiCFe-wnRtsODaAkshZgEo3A/s1600/Mexian+bun+(1).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3kaS4AodZHImIpQbxjsVsQHU-d2Z3_PlXhFkAnkB9p2IFC77nduqWdmYcVHIjP4RdxgP31qb-3QDXBLW7QpdhwcY3Kz-PVwL3pz8DO5CX9dXv4r_VHreXiCFe-wnRtsODaAkshZgEo3A/s1600/Mexian+bun+(1).JPG" style="width: 500px;" /></a></div>
<br />
This is the first time I made this famous Pappa Roti or bun. I notice from the recipe which I adapted with modification from an Indonesian blog that the ingredients are mostly cold. I prepared the predough one night before and leave it in the fridge. <br />
The resultant bun is very soft fluffy and the coffee aroma filled the house. The skin of the bun is crispy and it does rips when you crack open it. The texture is a little bit like the <a href="http://www.recipies.50webs.com/Tangzhong%20Hokkaido%20%20bread.htm" target="_blank">Hokkaido Bread</a>.<br />
Although this recipe is very time consuming with a lot of waiting time, this recipe is a keeper!<br />
This recipe may be ratio, as I actually used half the recipe or half the ingredients to make about eight buns.<br />
<br />
<b>Ingredients ( make 16buns)</b><br />
<br />
<b>Predough (Tangzhong)</b><br />
100 ml Hot water<br />
50 g Bread flour<br />
1. Mix flour in water well without any lumps. Heat the mixture
at low heat till it thickens .(about 2-3 mins). continually
stirring, until the mixture starts to have “lines ” <i>gluey
and starchy.</i>
Remove from heat.<br />
2. Transfer into a clean bowl. Let cool. Cover with a cling wrap
to prevent from drying up. Chill in fridge for at least
two hours or overnight. Then
the batter is ready to be used. <br />
<br />
Note: Predough mix can last 1 month in the fridge or 3 month in
the freezer
<br />
<br />
<div align="left">
<b>Sponge (starter)</b><br />
300 g Bread flour<br />
1<span style="font-family: "times new roman";">½ tsp </span>Instant yeast<br />
1 tbsp caster sugar<br />
180 ml Warm water<br />
<br />
1.Mix yeast together bread flour<br />
2. Dissolve the sugar in water <br />
3..Knead for around 10-15 minutes or until smooth.<br />
4.
Cover with damp towel and rest in a warm environment for 90 min
to 2 hour
or till double in size.</div>
<b>Fillings</b><br />
160 gram butter, divide into 10 gram portion (16 piece),
keep chilled in the fridge<br />
<br />
<b>Topping</b><br />
75 gram unsalted butter<br />
100 g sugar<br />
2 tbsp instant coffee<br />
1 egg<br />
75 gram plain flour<br />
20 gram milk powder<br />
Mix butter, sugar and dissolved in 1 tablespoon hot water
until soft <br />
Add egg and mix well<br />
Add sifted flour and milk powder slowly<br />
Beat or whisk the whole mixture thoroughly till it is smooth and creamy <br />
<br />
<br />
<b>Main Dough</b><br />
100 g Caster sugar<br />
1 tsp salt<br />
60 g Butter<br />
1 recipe of ‘predough’<br />
1 egg<br />
28 g Ice shavings (or smashed ice cube about 1 or 2 pcs)<br />
200 g Bread flour<br />
15 g Honey<br />
25 g Milk Powder<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CEz-pt5692M4UY9qqg4cF-WeIWCBLMldUFCLmWJNI2S_FqARtCDJTbHHehpn4xsJMwh7CxujipfABq5rMT_WHRbOgTvstxo9AxW0Ol6laM70kPZUCsxwME63xBp345cCzTAdv8ZOAp3p/s1600/Mexian+bun+(6).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CEz-pt5692M4UY9qqg4cF-WeIWCBLMldUFCLmWJNI2S_FqARtCDJTbHHehpn4xsJMwh7CxujipfABq5rMT_WHRbOgTvstxo9AxW0Ol6laM70kPZUCsxwME63xBp345cCzTAdv8ZOAp3p/s1600/Mexian+bun+(6).JPG" /></a><br />
<br />
<b>Method</b><br />
1. Punch down the starter sponge dough after 90minutes <br />
2. Combine predough mixture to the sponge dough <br />
add
remaining main dough ingredients.<br />
3. Add caster sugar, salt, milk powder, <br />
4. Add egg, honey, ice shavings, mix well. <br />
5. Add bread flour, mix well and knead for a short
while<br />
6. Add butter and knead again until very smooth (around
15-20minutes Adding a little bit more flour if necessary ) <br />
7. Rest for 5 min covered with a damp towel<br />
8. Divide dough into
16 portions and shape them into balls<br />
9. Add fillings, round the ball again, then flatten to thickness
of around 1cm<br />
10. Place on baking sheet lined with baking paper. Set aside to
prove again for 45 min to 1 hour<br />
11. Once bread rested for 45 min and spoon the topping on
top of bread. <br />
12.Bake for around 25 min until golden brown in 180 C preheated
oven.<br />
13. Fan to cool them down <br />
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For more detail information please visit my website <a href="http://www.recipies.50webs.com/Pappa%20Mexician%20roti%20.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com1tag:blogger.com,1999:blog-2199256516949037652.post-38687662810608685912015-12-01T14:21:00.000+08:002018-07-29T15:18:31.067+08:00Chinese egg noodles / Mee kolok ( Sarawak)<span style="font-style: italic;">Please see <span style="color: #cc0000;">updated version</span> -</span> <a href="http://www.recipies.50webs.com/Making%20chinese%20noodles.htm" style="color: blue; text-decoration: underline;">Making chinese noodles</a> on my website<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3yX_2s-njxQFSenwWHbYpo8LPyQVLRE8ao3n7Qb2AuGHmBbk9yjvIqWQEWZf8vP3Sm0cRQUAq00LF6Z3jNXhsWe3WJgn7DsOU4d_YgwmyAWYTR6-ByYgjF0ENZyZVD3TbMcyryaP8Vm1/s1600/noodles2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5729653779996234498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3yX_2s-njxQFSenwWHbYpo8LPyQVLRE8ao3n7Qb2AuGHmBbk9yjvIqWQEWZf8vP3Sm0cRQUAq00LF6Z3jNXhsWe3WJgn7DsOU4d_YgwmyAWYTR6-ByYgjF0ENZyZVD3TbMcyryaP8Vm1/s320/noodles2.jpg" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
<br />
I have tried numerous times but I simply just could not get the right taste of the noodles back in Sarawak. It was either too soft or too hard. This time I think I finally got it correct. I used 4 tbsp of corn starch this time instead of tapioca flour because I ran out of tapioca starch. Corn starch and tapioca flour or starch may be used interchangeably. Tapioca flour would give a more smooth and starchy and chewy taste.<br />
<br />
<b>Egg noodles</b><br />
4 cups plain flours<br />
4 tablespoon of Tapioca flour<br />
1egg<br />
1tsp salt<br />
1 cup water<br />
1 tsp alkaline water (kansui) optional<br />
<br />
Few drops of rice vinegar (after cooked)<br />
<br />
<br />
<b>Method</b><br />
Beat eggs until light and add in all ingredients.<br />
Mix well and knead to make a very stiff dough.<br />
Cover with a cloth or plastic and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and make the dough more pliable and easier to handle.<br />
<br />
Roll out on floured board until very thin about 1mm . Dust top with tapioca flour and roll up like jelly roll. Cut in desired widths. Dust with tapioca flour to prevent sticking as necessary. A pasta machine can be used to roll and cut the dough evenly or rolled up jelly-roll fashion and sliced through with a knife at the desired width.<br />
<br />
<br />
<b>Cooking the Noodles.</b><br />
1. Boil a pot of water and put a bowl of cold water by the side.<br />
2. Put each portion of noodle into boiling water for 3mins.<br />
3. Dish out and rinse thoroughly with cool water to prevent strands from sticking together. Put back into the boiling water to reheat for another 30 seconds<br />
4. Toss noodle with a tsp of onion oil and light soy sauce in a serving bowl.<br />
5. Add a few drops of rice vinegar .<br />
6 Serve with slice pieces of meat or minced meat<br />
<br />
<br />
See also <span style="color: #cc0000;">related link</span> - <a href="http://www.recipies.50webs.com/Lau%20Su%20Fen.htm" style="color: blue; text-decoration: underline;">How to make Lao Shu Fen</a><span style="color: maroon;"><span lang="ZH-CN" style="font-family: "simsun";"> 老鼠粉</span></span> (chinese short rice noodles)<br />
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<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com8tag:blogger.com,1999:blog-2199256516949037652.post-90345572473475486052015-11-26T06:04:00.000+08:002018-07-29T15:18:56.824+08:00Tangzhong Buttermilk Buns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiqRaZXJIDt465dncfHx89k4IcTieMmY65cjaZReAAKsgO8kps_uk4FQZWN5JBlLJe0p43jBfnFt33d1MhZOebYcagRSAMfaqMylTY2NoQ-nHA4eIjJJww5dLjQidmpFvPOlK8J6Yv2pV/s1600/buttermilk+buns2.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiqRaZXJIDt465dncfHx89k4IcTieMmY65cjaZReAAKsgO8kps_uk4FQZWN5JBlLJe0p43jBfnFt33d1MhZOebYcagRSAMfaqMylTY2NoQ-nHA4eIjJJww5dLjQidmpFvPOlK8J6Yv2pV/s400/buttermilk+buns2.jpg" width="400" /></a><br />
<br />
Yesterday was a hot day, nearly 32 degrees C. A good day for making bread. I decided to make some buttermilk buns again. It was still a very popular bread. It was actually a last min decision to make this bread. I started at about 3 PM. Since it was quite late already in the afternoon, this time I used the Tangzhong method to make the buns. After cooking the tangzhong, I let it cooled off about 15minutes before putting it inside the fridge to for another 15minutes to further made it cool down before using it.<br />
<br />
For Full details of this recipe visit my website <a href="http://www.recipies.50webs.com/Coconut%20Bun.htm" style="color: blue; text-decoration: underline;" target="_blank">Tangzhong coconut Buns </a><br />
or my earlier posts of this recipe under the same label.<br />
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<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com1tag:blogger.com,1999:blog-2199256516949037652.post-20128565412262970932015-09-20T15:59:00.000+08:002018-07-29T15:20:05.159+08:00 Char Siu Smiling Fatt Kou ( Smiling Bao)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlS1W8Q9DzK2yfTjmET2OMWRQfy9xe53GAA1gA1IfgJhDwLWabQK6yRb0yuKZh_fHor131o1L3rq2w1mr90eB-iZ9315-XxfZIF-iNEwBkg-z_9Mg27x8lW6lDrMvhGGL9EBsF-8WsFTVt/s1600/Char+Siu+boa+fat+ko2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlS1W8Q9DzK2yfTjmET2OMWRQfy9xe53GAA1gA1IfgJhDwLWabQK6yRb0yuKZh_fHor131o1L3rq2w1mr90eB-iZ9315-XxfZIF-iNEwBkg-z_9Mg27x8lW6lDrMvhGGL9EBsF-8WsFTVt/s1600/Char+Siu+boa+fat+ko2.jpg" /></a></div>
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Today I decided to try to make Dim Sim Bao using the Fatt Kou recipe as they are more or less the same. This time I am omit the ammonia bi- carbonate and substitute it with just baking powder as I learned that ammonia bi carbonate is not easily available.<br />
<br />
Make about 7 Fatt Kous Bao<br />
<br />
Ingredients<br />
Starter dough (A):<br />
· 120g Pau flour/Hong Kong flour/super fine flour<br />
· 2 tsp instant yeast<br />
· 1 tsp double action baking powder<br />
· 1 table spoon castor sugar<br />
· 1 tbsp shortening<br />
· 4 tbsp or 60ml water<br />
<br />
<br />
Main dough (B):<br />
· 130g Pau flour/Hong Kong flour/cake flour<br />
· 2 tsp double action baking powder<br />
· 3 tablespoon water (45ml)<br />
· 80g sugar (may be omitted)<br />
· 1/2 tsp baking power<br />
<br />
Method<br />
1. Mix ingredients (A) well and leave aside to ferment for five hours. This is the starter dough<br />
2. Sieve the flour and double action baking powder (B) into a large mixing bowl. Add in sugar and baking powder. Mix in the starter dough and water. Knead well to form a soft and smooth dough.<br />
3. Divide dough into 7 portions, depending on how big a Bao you want.<br />
4. Flatten one portion and put 1 tsp of Char Siew Filling. Continue to fill up the other portions.<br />
5. Place filled Pau/Bao on top of a piece of parchment paper, put it onto a steamer and cover with a damp cloth. <br />
6. Leave aside for 15-20minutes to rise<br />
7.Steam for 15-25 minutes over high heat.<br />
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Char%20Siu%20%20Fatt%20Kou%20Bao.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-1611087222514898332015-08-06T17:46:00.002+08:002019-07-08T16:26:24.820+08:00You Tiaw or You Char Kwai - No ammonia/no yeast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIu0MgmW9Br4GTIw5DTxkfBtF0jmOUqzoVLFcxpIW5qL7UKKXmLyXI4t3JDybQTrSUwookUNgbEaSA0n8OfNbRf7nYYwIA6O36rLkSpME3UobCeEo1LsQjXsRuKQ4Z_btQKYVKlwkx8Mf/s800/you+tiaw25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIu0MgmW9Br4GTIw5DTxkfBtF0jmOUqzoVLFcxpIW5qL7UKKXmLyXI4t3JDybQTrSUwookUNgbEaSA0n8OfNbRf7nYYwIA6O36rLkSpME3UobCeEo1LsQjXsRuKQ4Z_btQKYVKlwkx8Mf/s1600/you+tiaw25.jpg" style="width: 500px;" /></a></div>
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Making Your Char kwai or You Tiaw takes time and requires patience. After many attempts and varies trials I still prefer the recipe of not using ammonia or yeast. It tastes exactly like the ones sold in the market. The ones using yeast tastes like bread or doughnut!. <br />
Due to many request, today I made again using the recipe without ammonia and yeast but as I was making just a little small amount, I decided to combine my recipe <a href="http://www.recipies.50webs.com/Yau%20Char%20Kwai%20no%20ammonia.htm" target="_blank">You char kwai traditional</a> and <a href="http://www.recipies.50webs.com/Yau%20Char%20Kwai%20made%20simple.htm" target="_blank">You Char Kway made simple</a>. I used the ingredients ratio of "You Char kway traditional" recipe but using the method of made "You Char kway made simple" recipe as both methods are more or less the same and suing the same ratioof measurement. It turned out just as great! It was crispy n the outside and soft with hollow rings in the inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OzxNJgvhA0oIUPgQVbLJd_Tnn8w8dwvQaAhgZRIH_ZFuzDCDOtzWUWxmqtZE9CTOFU9i7CJQnK1wJtnnj9AM7Y19ueyu4MmKvvdA0GOwc3vWOKw21Cd537MlOwEvk2HpwYYOOFskXMvN/s800/Yu+Char+Kuih.jpg" imageanchor="1" style="margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OzxNJgvhA0oIUPgQVbLJd_Tnn8w8dwvQaAhgZRIH_ZFuzDCDOtzWUWxmqtZE9CTOFU9i7CJQnK1wJtnnj9AM7Y19ueyu4MmKvvdA0GOwc3vWOKw21Cd537MlOwEvk2HpwYYOOFskXMvN/s1600/Yu+Char+Kuih.jpg" style="width: 500px;" /></a></div>
<br />
<b>Ingredients<br />
</b>200 gm plain flour (sieved) <br />
2<span style="font-family: "times new roman";">½ tsp baking powder<br />
3 tablespoon vegetable oil<br />
100 ml plus another ½ tbsp water (or 110ml water)<br />
1</span><span style="font-family: "times new roman";"> tsp salt</span><span style="font-family: "times new roman";"><b> </b></span><br />
<br />
<span style="font-family: "times new roman";"><b>Method<br />
</b></span><br />
<span style="font-family: "times new roman";">1. Dissolve the salt with the water and mix all the ingredients together in a mixing bowl. Add a little more flow if necessary <br />2. Knead for 5 minutes. Let it rest for 1 hour. After 1 hour knead again for another 3-5 minutes or until smooth. The dough should be soft but not sticky <br />3. Brush a little cooking oil on a working surface. Divide the dough into half and shape the dough into a into a long rectangle block about 1/2 in thick. <br />4. Brush cooking oil on both side of the dough and cover them on a plate sealed with cling wrap <br />5. Keep the dough in the fridge for four hours ( 4 hours for best result)<br />6. Cut into 1 x 2 inch strips. Place two strips, one on top of each other. Do the same for the rest of the strips..<br />7. Heat oil in a kuali. Take the strips and press lightly on the two strips of dough with a chopstick. Holds both ends of the dough and stretch gently twist the strips before lowering it into the hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown. </span>
<span style="font-family: "times new roman";"><br /></span>
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Yau%20Char%20Kwai%20no%20ammonia.htm" target="_blank">You char kwai traditional </a> and
<a href="http://www.recipies.50webs.com/Yau%20Char%20Kwai%20made%20simple.htm" target="_blank">You Char Kway made simple</a>.master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.comtag:blogger.com,1999:blog-2199256516949037652.post-3190376135820887452015-07-28T16:16:00.002+08:002018-07-29T15:23:04.075+08:00How to Make Homemade Mayonnaise Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GmnYe6bXNYjcD856xJqFsms9nWHbK9litJnpNgdLnhqdUvei8TYSk-DXWn8bpI89WFjnjsl-3D64hVnj4vXTD-_54DjnB6u0G9op22jPNcUh8iro8mnvBaWp5GFlKfhV_ebT8ToymJZI/s1600/Mayonnaise.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GmnYe6bXNYjcD856xJqFsms9nWHbK9litJnpNgdLnhqdUvei8TYSk-DXWn8bpI89WFjnjsl-3D64hVnj4vXTD-_54DjnB6u0G9op22jPNcUh8iro8mnvBaWp5GFlKfhV_ebT8ToymJZI/s320/Mayonnaise.jpg" width="285" /></a></div>
<br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
1 egg yolk, at room temperature<br />
1 teaspoon dijon mustard or any other mustard would be fine too<br />
4 tablespoon Tablespoons lemon juice or white vinegar<br />
1/3 cup vegetable oil or cooking oil<br />
pinch of salt <br />
<br />
<br />
<br />
<b>Making by hand with a whisk:</b><br />
Place the egg yolks in the bowl and whisk in the vinegar (or lemon juice) mustard, salt and white pepper.<br />
Begin to whisk the egg mixture vigorously and slowly add the oil, either a tablespoon at a time.<br />
Once you have added the oil and the sauce is thick, Add salt.<br />
If the mayonnaise gets too thick, whisk in a tablespoon of ice water, one at a time, until it reaches the desired consistency.<br />
Keep refrigerated for up to 5 days.<br />
<br />
<br />
<br />
<b>Making using a food processor or blender:</b><br />
Place the egg yolk, the vinegar (or lemon juice), mustard, salt in the food processor bowl. Pulse several times to combine the ingredients. <br />
Turn the processor on and through the feed tube, pour in the oil in, in a very slow stream. <br />
The eggs and oil will begin to emulsify and thicken. <br />
<br />
Once you have added the oil and the sauce is thick. Add salt even an extra bit of vinegar or lemon juice to your personal taste.<br />
If the mayonnaise gets too thick, whisk in a tablespoon of ice water, one at a time, until it reaches the desired consistency. <br />
<br />
See also <span style="color: #cc0000;">related link</span> - How to make <a href="http://www.recipies.50webs.com/Home%20made%20Mayonnaise%20sauce.htm" target="_blank">Mayonnese at home</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-75646880801843686392015-05-01T09:42:00.000+08:002020-01-16T04:04:55.831+08:00Homemade Peanut Butter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinA1t-7xdpp7XTq4iJY0KJKGgklmyMs0uzak-Grsvc0ZB7GIdvgnu6hWeMR_Q6cGm1gAH0qws2mX7KQMPzVR9Es0qolZh7Doy8YeOqNmiK4QDpNOPS2RGkiKZcAliVp_jftM7J5RYL1_69/s1600/Peanut+butter.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinA1t-7xdpp7XTq4iJY0KJKGgklmyMs0uzak-Grsvc0ZB7GIdvgnu6hWeMR_Q6cGm1gAH0qws2mX7KQMPzVR9Es0qolZh7Doy8YeOqNmiK4QDpNOPS2RGkiKZcAliVp_jftM7J5RYL1_69/s400/Peanut+butter.jpg" width="400" /></a></div>
<br />
<br />
I always love peanut butter. I did not realize that it was so easy to make at home. All you need is a simple grinder which usually comes together with your blender. I always thought in order to make peanut butter you need sophisticated food processor till I view how it was made in you-tube video. <br />
<br />
<br />
<br />
<b>Ingredients<br />
</b>300 gm salted Peanuts (roasted & skinless)<br />
100gm leftover/balance creamy peanut butter<br />
1 tablespoon sugar<br />
1 tablespoon honey optional ( This is to make the paste more thicken if it is
too oily)<br />
1 or 2 tablespoon butter optional. (This is to make the paste more creamy)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6X8VIYCAb0SIegih6N-VOSwb59rrUTiXA_DYv4fqyySIT3WU8O3Aw5pwIzP9nrwI1ypoJDffr0Ww7qxA-E9flpz4-umnIPveKQLx55DQX7ar4YrALUxrploXyCM3AzHdluKuGIh7TNWLh/s1600/Blender.jpg" imageanchor="1" style="margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6X8VIYCAb0SIegih6N-VOSwb59rrUTiXA_DYv4fqyySIT3WU8O3Aw5pwIzP9nrwI1ypoJDffr0Ww7qxA-E9flpz4-umnIPveKQLx55DQX7ar4YrALUxrploXyCM3AzHdluKuGIh7TNWLh/s400/Blender.jpg" width="400" /></a></div>
<br />
<br />
Directions<br />
1.Put some peanuts in the grinder of an ordinary blender and grind
till they are fine . Empty and set aside the crushed peanuts into a bowl
or container. Repeat till all the peanuts are done.<br />
2. Now mixed some of the crushed peanuts with the left over peanuts butter
and put it back into the grinder and grind into a soft and creamy peanut butter.
Repeat this process till all the crushed peanuts are done. The objective of
mixing some of the crushed peanut with some of the leftover peanut butter is to
create a paste so that the blades of the grinder can grind the peanuts more
easily.<br />
3. If necessary you may add the optional honey just to thicken the peanut
butter if you find it too oily or add 1 tablespoon of butter if it is too dry
and to enhance the favour.<br />
<br />
<br />
<br />
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Peanut%20butter%20Homemade.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-87077729362370471602015-02-27T08:03:00.000+08:002020-01-16T04:19:23.444+08:00Bee Hive cake This is my 2nd attempt in making this cake after so many years. My first attempt the beehive is not so distinct but the taste is there. I think I does not add enough baking soda. Well here are the recipe which I used adapted from Y2K..<br />
.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb-Boi9rJ4X62Ptel4mJJG_DwH8OrYdApwNC9p9TNwyZ718EzGm_RLlYjOoh0rZUFWRYXQcYtteMzTSbc3yjE1A1SxfMT0TgltVsED0E1fydUVmY5YOXg3Z00A1CbfM2GE6m5-2pkKn8v/s1600/beehive+cake21.jpg" imageanchor="1" style="margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb-Boi9rJ4X62Ptel4mJJG_DwH8OrYdApwNC9p9TNwyZ718EzGm_RLlYjOoh0rZUFWRYXQcYtteMzTSbc3yjE1A1SxfMT0TgltVsED0E1fydUVmY5YOXg3Z00A1CbfM2GE6m5-2pkKn8v/s1600/beehive+cake21.jpg" /></a></div>
<br />
Ingredients<br />
(A.)<br />
3 tbsp butter<br />
½ tin or 194g condensed milk<br />
<br />
(B)<br />
Sieved together:<br />
120g plain flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
<br />
(C)<br />
5 large eggs<br />
<br />
230g castor sugar *<br />
200ml hot water*<br />
<br />
<br />
Method:<br />
1. Preheat oven to 200 degree C.<br />
2. Beat condensed milk and butter till pale and fluffy. .Gently fold in sifted dry ingredients (B).<br />
3. In another mixing bowl, beat eggs till fluffy and almost double in volume. Add into the condensed milk batter<br />
4 In a saucepan over low heat, caramelize the sugar ( without the water) until it turns a dark golden brown. <br />
* As soon as the melted sugar has turned golden yellow, turn the heat to right low. Continue heating till the sugar turns golden brown. Do not burnt the sugar or it could result in a bitter cake. This will take about 6 to 8 minutes and let the sugar brown slowly as you stir it. Then add the hot water a little at a time, the hot sugar may spit and splatter. Continue adding water one tbsp at a time till it stops sizzling, then pour in the rest of water. Stir and scrape the side until the caramel is dissolved in the water and it becomes thin syrup. Remove from heat and turn heat off<br />
Set aside the pan to cool off a bit.<br />
5. Fold the caramel into the mixed batter but do not over fold or air bubbles will be deflated Pour the caramel butter sauce into the batter and mix well.<br />
6. Pour the batter into a greased, 9-inch round cake pan.<br />
7. Bake at 200 degree C for about 45 minutes or until a skewer inserted into the cake comes out clean.<br />
<br />
<span style="font-family: "simsun";">材料:<br />
A: 炼乳半罐(194克),牛油3汤匙<br />
B: 低筋面粉120克,发粉1茶匙<br />
苏打粉1茶匙(一起筛过)<br />
C: 鸡蛋5粒(A级)<br />
D: 幼糖230克<br />
热水200毫升<br />
做法:<br />
1. 将A料的炼乳及牛油以搅拌器打至蓬松浅白,加入B料的粉类。<br />
2. 另外一个碗内,将C料的鸡蛋打至松发,加入(1)拌匀。<br />
3. 将D料的幼糖放入一个厚底锅煮溶至褐色,加入热水搅至形成糖酱,熄火。<br />
4. 将(3)倒入(1)内拌匀,不要搅拌过度以免面糊内的气泡消失。<br />
将面糊倒入一个已涂上牛油及底部铺上蛋糕纸8寸X4寸长形烤盘,以200℃预热烘炉烘烤40分钟,以一支竹签插入蛋糕中央,如果不粘蛋糕料即表示已经烘熟。</span><br />
<br />
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Beehive%20Cake.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes- Beehive honeycomb cake</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com1tag:blogger.com,1999:blog-2199256516949037652.post-61802796431815144222015-02-25T14:01:00.000+08:002020-01-16T03:57:56.555+08:00BeeHive Pandan cake ( vietnamese)<div class="separator">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG2fVyxiYeQACCAxeAKsk8sQfFniZ21ketfd-C4H2FLkpFKVh97RKly2DRZ_-rnJzyZi9mAhWsSFkw3-s9x4bjjIz-fVCDinbQBH8a4frYjE5HFnjETugugYtJc8JwqADoccvQt0aKeQd/s500/vietnamese+beehive+cake24.JPG" imageanchor="1" style="margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG2fVyxiYeQACCAxeAKsk8sQfFniZ21ketfd-C4H2FLkpFKVh97RKly2DRZ_-rnJzyZi9mAhWsSFkw3-s9x4bjjIz-fVCDinbQBH8a4frYjE5HFnjETugugYtJc8JwqADoccvQt0aKeQd/s400/vietnamese+beehive+cake24.JPG" width="500" /></a></div>
Here is another beehive cake which I made today. This is a Vietnamese cake and using tapioca starch instead of plain flour. Today I only use half of the original recipe and so is a very much smaller cake.<br />
<br />
Ingredients<br />
100 ml coconut cream <br />
½ cup (100gm) granulated sugar<br />
pinch of salt<br />
¼ tsp of Pandan favor extract<br />
120gm (1cups) tapioca starch <br />
3 large eggs<br />
1¼ ~½ teaspoons or 6 grams) single-acting baking powder<br />
(Do not use double acting baking powder)<br />
<br />
Vanilla favor -optional<br />
*You can substitute pandan juice with orange juice and it will be Bee hive orange cake.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8YkfAKfo-TPNPAG7Lt2qDVVSNufu2J7GtEn9uiNqnJBhU0tBTBhsozvQtWg9J80orPiyRBsysqgv8zi3HkmWeqeQq5z9EJbb_JZSzlwIds5FAjS2Ew_8sgenOtkPJ6vYFdAnA_NVjUXv/s500/vietnamese+beehine+cake.JPG" imageanchor="1" style="margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8YkfAKfo-TPNPAG7Lt2qDVVSNufu2J7GtEn9uiNqnJBhU0tBTBhsozvQtWg9J80orPiyRBsysqgv8zi3HkmWeqeQq5z9EJbb_JZSzlwIds5FAjS2Ew_8sgenOtkPJ6vYFdAnA_NVjUXv/s500/vietnamese+beehine+cake.JPG" width="500" /></a></div>
<br />
Method<br />
1 .Grease only the bottom of the baking pan.<br />
2. Preheat oven together with the baking pan to 175°C/ 350°F..<br />
3. In a small saucepan under low heat, dissolve the sugar and salt with the coconut milk. Let cool to room temperature. <br />
4. Mix together baking powder and tapioca starch.<br />
5. Break the eggs in a mixing bowl. Use a fork or a whisk to stir the eggs (about 25 times). Do NOT beat the eggs or over-stir; just stir enough to homogenize the whites and yolks. This is to avoid creating foam.<br />
6. Add the coconut mixture to the egg mixture and give it a few stirs.<br />
7. Use a strainer and sift (this is to avoid lumps) the starch and baking powder into the mixture .<br />
Stir the mixture in one direction until smooth. Add the pandan extract<br />
8. Take out the baking pan from the oven and use a strainer to strain the mixture (this is to avoid any lumps) into the heated pan .<br />
9. Bake at 350'F/175C for about 45-50 mins, until golden.<br />
10. Let the cake cool upside down on a rack. <br />
<br />
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Beehive%20Pandan%20Cake.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes- Bee hive Pandan cake</a><br />
<br />master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.com1tag:blogger.com,1999:blog-2199256516949037652.post-87085214207174430162014-12-09T14:02:00.001+08:002018-07-29T15:24:23.919+08:00Kueh Seri Muka / Kueh Salad.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEm2XRZ05xtk13ed2OUVXxeZ5bknwh-8EBsav7k71FTmN5ACfCTRY6RfLjkbjyDCsfQn1pd2CSPWc9Z4pGQSRglCTjBLyo1dI0NouoxsA62Tv2N98t-PS7i3DRIiVgv7SqDKVWfSwDv4r/s1600/DSCN0619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Today I made kueh Sri Muka again with some modification. I lined my pan with plastic lining for easy removal later as advised by my friend. Also for the top green layer, I precook it over a very small fire till slightly starchy. This is ensure a smooth and even layer every time<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEm2XRZ05xtk13ed2OUVXxeZ5bknwh-8EBsav7k71FTmN5ACfCTRY6RfLjkbjyDCsfQn1pd2CSPWc9Z4pGQSRglCTjBLyo1dI0NouoxsA62Tv2N98t-PS7i3DRIiVgv7SqDKVWfSwDv4r/s1600/DSCN0619.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEm2XRZ05xtk13ed2OUVXxeZ5bknwh-8EBsav7k71FTmN5ACfCTRY6RfLjkbjyDCsfQn1pd2CSPWc9Z4pGQSRglCTjBLyo1dI0NouoxsA62Tv2N98t-PS7i3DRIiVgv7SqDKVWfSwDv4r/s1600/DSCN0619.JPG" /></a><br />
<span style="font-size: medium;"><br />Ingredients (8" x 8"):</span><b><br />
</b><br />
<b>Bottom Layer</b><br />
450g Glutinous Rice, soaked for 4 hours and drained<br />
300ml Thin Coconut Milk<br />
¼ tsp Salt<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NhvaKLpVpeYslxlTUIhQe5bGAtwBdV4f9a8a1m3JolUemFu_e4u1rBZtlq8VNrbS_xAOghN63pgagyXAwJBSdAApEG9fuwRM-k_zkdmC1ETxWtKFqcKuNnO8U_IzWkKl8bV4OVFf0JV6/s1600/kuih+salad3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NhvaKLpVpeYslxlTUIhQe5bGAtwBdV4f9a8a1m3JolUemFu_e4u1rBZtlq8VNrbS_xAOghN63pgagyXAwJBSdAApEG9fuwRM-k_zkdmC1ETxWtKFqcKuNnO8U_IzWkKl8bV4OVFf0JV6/s1600/kuih+salad3.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
<b>Top Layer</b><br />
2 Eggs<br />
150g Castor Sugar<br />
100ml Pandan Water (Blend about 10 pandan leaves with 120ml water)<br />
400ml Coconut Milk<br />
120g All-purpose Flour<br />
3 tbsp (25gm) Tapioca Flour<br />
¼ tsp salt<br />
Green Colouring (optional)<br />
<br />
<b>Methods:</b><br />
<b>Bottom Layer</b>: Steam glutinous rice with coconut milk and salt for 30
minutes. Rest for about 10 minutes, then transfer and press steamed
rice onto a bottom of a 8" square pan.<br />
<br />
<b>Top Layer:</b> <br />
Beat eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and green colouring.
<br />
Mix well.<br />
Sift in flours and whisk till well combined. Strain the mixture and
rest for 10 minutes.<br />
Cook over a very small fire for about 1 min till slightly starchy.<br />
Pour the mixture in the pan with pressed glutinous rice (1) and
steam over MEDIUM heat for 30 minutes.<br />
Cool completely before serving.<br />
<br />
Tip: for easily removal later, line your pan with plastic lining so
as the cake will not stick to the pan.<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Kuih%20Seri%20Muka.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-55656286973700142692014-04-04T07:26:00.000+08:002018-07-29T15:25:07.436+08:00Coffee Muffins <div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6OvehuFUNayO_X-HwPJ7URr5_BU0SalQXEVeYnli7eTyzyFdhKxuV3ZPc171I-lNtNZq2fJXxR9Bnub2fWI_xMil5khso90X9r2gRMADnUrjIqEvmqLqmePGGdSWZXek9qZPPvCSOPt8/s1600/DSCN0911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6OvehuFUNayO_X-HwPJ7URr5_BU0SalQXEVeYnli7eTyzyFdhKxuV3ZPc171I-lNtNZq2fJXxR9Bnub2fWI_xMil5khso90X9r2gRMADnUrjIqEvmqLqmePGGdSWZXek9qZPPvCSOPt8/s1600/DSCN0911.JPG" width="400" /></a></div>
<br />
<br />
Yesterday I baked some coffee muffins. This is another Malaysian creation. I used the recipe of chololate muffins but instead of using chololate I used 2 sachets of instant coffee powder. <br />
<br />
INGREDIENTS:<br />
100g butter<br />
50g corn oil<br />
120g soft brown sugar<br />
1/4 tsp vanilla essence<br />
2 eggs<br />
100g plain flour<br />
90g self-raising flour<br />
1 ½ tsp baking powder<br />
12g instant coffee powder ( nescafe)<br />
1/8 tsp salt<br />
50ml milk<br />
30g chocolate chips<br />
<br />
<br />
Method<br />
1. Grease a 12-hole muffin pan and set aside. Sift flour, self-raising flour, baking powder and cocoa powder onto a baking sheet and add salt to mix.<br />
<br />
2. Beat butter, oil, sugar and essence until creamy. Add eggs and beat for 1–2 minutes.<br />
<br />
3. Add milk to mix, then sift in dry ingredients to combine. Gently mix in the chocolate chips and walnuts.<br />
<br />
4. Spoon batter into the prepared muffin pan – fill each hole up to two-thirds full. Bake in preheated oven at 200°C for 25–30 minutes. <br />
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Chocolate%20Muffins.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-26795516536508671262014-03-28T12:44:00.000+08:002018-07-29T15:25:27.788+08:00Japanese Cheese Cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOmMRDudy6FFbgRueBeByQZHbYeBqiJNWZ6y5DxQYRfZJifke_xpaZMO-SVg3FqH_WI4Y_zFecCkOIkaPr1EwuaOZI_tmHuRxrztMJmIOOo6QW2qr0l1qG9U4JA9YFqqhBFxry6QXLiBR/s1600/japanese+cheese+cake+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOmMRDudy6FFbgRueBeByQZHbYeBqiJNWZ6y5DxQYRfZJifke_xpaZMO-SVg3FqH_WI4Y_zFecCkOIkaPr1EwuaOZI_tmHuRxrztMJmIOOo6QW2qr0l1qG9U4JA9YFqqhBFxry6QXLiBR/s1600/japanese+cheese+cake+%25282%2529.JPG" width="320" /></a></div>
<br />
My cousin tells me that she has a good recipe on Japanese cheese cake which she wants to try at my place. The cheese cake is very fluffy and soft..but I think it sink a bit at the bottom because I fail to let it cool down inside the oven for 10 minutes as per the recipe. The smell and favour of the cheese is not there though the lemon zest favour is very strong. I am a bit disappointed in this cake recipe. <br />
<br />
<br />
<b>Ingredients:</b>
<br />
250ml milk<br />
250 gm cream cheese, cubed and softened at room temperature<br />
60 gm butter, softened at room temperature<br />
6 egg yolks<br />
55 gm cake flour<br />
20 gm corn flour<br />
1 lemon zest<br />
6 egg whites<br />
1/4 tsp cream of tartar<br />
130 gm caster sugar<br />
<br />
<br />
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<br />
<b></b> Baking tray floats on baking pans filled with water.<b> </b><br />
<b><br /><br />Method:</b><br />
1. Preheat oven to 150C (302F).<br />
<br />
2. Use a large bowl, pour in milk. Place the bowl float over
simmering water. Add cream cheese, stir occasionally, until
completely dissolved and the mixture become smooth. Stir in butter,
till dissolved. Remove from heat. Let cool down a bit, then add the
egg yolks and combine well. Make sure the mixture is not too
hot, as to cook the egg yolks at this stage.<br />
<br />
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, without any flour lumps. Stir in freshly grated
lemon zest. Set aside.<br />
<br />
4. Place egg whites in a large clean bowl. 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. <br />
<br />
5. Fold-in the egg whites into the cream cheese mixture gently with
a rubber spatula. Do not stir or beat. For a better result,
fold in egg whites a little a time, about 3 times or more. <br />
<br />
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 skewer that
comes out clean.<br />
<br />
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. <br />
<br />
<b>Notes:</b><br />
<ul>
<li>The delicate, velvety smooth texture of this cheesecake is
produced by two low-protein flours, cake flour and corn
flour.</li>
<li>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). When the cake surface
rises too high, that means the temperature of your oven is too
high. Reduce the temperature accordingly</li>
<li>To prevent the cheesecake from shrinking: open the oven door
ajar for 10 minutes or so, and let the cheesecakes cool down
gradually but too long as moist would develop at the bottom of
the baking pans.</li>
</ul>
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Japanese%20Cheese%20Cake.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-57024981145904646272014-02-19T11:20:00.003+08:002018-07-29T15:27:21.561+08:00Banana Cup cakes<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_ErH2zxcfO-vipxDbbSHs7C20eNHfsJSp8dOR7-mSjb66beBb3tZsP6m1qrXAEcsvhPIozqx-N0ThhsZI-UDafLfJp1EVSfbn1_DM5f0ALwRmJAQzvasTyL5EQYpdAFy8u2lglA8n3Cd/s1600/Banana+cup+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_ErH2zxcfO-vipxDbbSHs7C20eNHfsJSp8dOR7-mSjb66beBb3tZsP6m1qrXAEcsvhPIozqx-N0ThhsZI-UDafLfJp1EVSfbn1_DM5f0ALwRmJAQzvasTyL5EQYpdAFy8u2lglA8n3Cd/s1600/Banana+cup+cake.jpg" width="320" /></a></div>
It was quite sometime back since I made these banana cup cakes. At the request of the kids who had been asking me to make again banana cakes, I decided to make again. It is a fairly easy recipe as it uses self raising flour .<br />
<br />
<br />
<b>Ingredients</b><br />
* 125g butter<br />
* 150g caster sugar<br />
* 1 tsp vanilla extract<br />
* 1 egg, beaten<br />
* 2 very ripe bananas, mashed<br />
* 190g self raising flour<br />
* 60ml milk<br />
<br />
<b>Method</b><br />
<br />
1, Melt butter in
a saucepan over a medium heat.
<br />
2. Remove from heat and add the mashed bananas, sugar and vanilla. mix well.
<br />
3. Add the egg, mix well.
<br />
4. Stir in the flour and the milk.
<br />
5. Divide the batter evenly among muffin cups, about 2/3
full..
<br />
6. Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 35 mins,
until a skewer comes out clean. Leave to cool"<br />
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Banana%20Cup%20cakes.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-74327180738554897082013-11-18T14:18:00.000+08:002018-07-29T15:27:56.052+08:00Pizza Dough <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzms6Ue_7D81idY9_YYhkMO2E1h7HASZGwz15rww2x5kEifTuWz2sz5ShqYbH8UP_LcBdDB_8Cr_8B4DOHoAUv9IJhBkwGcYA4PKWfnCF6JTDJhC1J9ePURVSDUTQ7UoP4EtXCaA5Lr_Vt/s1600/Pizza2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzms6Ue_7D81idY9_YYhkMO2E1h7HASZGwz15rww2x5kEifTuWz2sz5ShqYbH8UP_LcBdDB_8Cr_8B4DOHoAUv9IJhBkwGcYA4PKWfnCF6JTDJhC1J9ePURVSDUTQ7UoP4EtXCaA5Lr_Vt/s400/Pizza2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna Pizza</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlcCr6_omzxAMsPGD5LHhNsNa57wl3mA35W2qh9tkf1s-PK7a4svsRvPhtmSZJR5_ATcHJl7YvJ4qPnNcEtsEdQsAVA3Vrx5SncLaLOow8aJP9FErO89guzWavpjE6-zwsmtU62VxMf_k/s1600/Pizza+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlcCr6_omzxAMsPGD5LHhNsNa57wl3mA35W2qh9tkf1s-PK7a4svsRvPhtmSZJR5_ATcHJl7YvJ4qPnNcEtsEdQsAVA3Vrx5SncLaLOow8aJP9FErO89guzWavpjE6-zwsmtU62VxMf_k/s400/Pizza+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pineapple Mushroom Pizza<br />
<div style="text-align: left;">
<br /></div>
</td></tr>
</tbody></table>
It is always cheaper to make your own pizza and you can choose to fill it with anything you like. Most important it is fresh and the bread crust is not hard. Making pizza is very easy. Today I make two pizza, one is top filled with tuna and another one filled with pineapple and mushroom. It is just delicious and fresh. <br />
Here is the ingredient for the Pizza dough.<br />
<br />
<b>Pizza Dough</b><br />
Ingredients:<br />
1½ cups (225g) Bread/High Protein Flour<br />
1/2 tsp instant yeast<br />
1 tsp salt<br />
⅔ cup (160ml) lukewarm water<br />
1 tbsp cooking oil<br />
<br />
Method<br />
1.Sifted flour and salt into a food processor or mixing bowl.<br />
2.Dissolve yeast in a little lukewarm water then stir in remaining
water.<br />
3.Make a well in the centre of flour mixture, place the dissolved
yeast mixture and oil into the well and gradually work the flour in
from the sides.<br />
4.Remove dough from bowl and knead by hand until smooth and elastic.<br />
5.Place dough in a clean bowl, cover with a damp cloth and leave to
rise in a warm place until doubled in volume.<br />
6.Roll out dough on a lightly floured surface.<br />
7.Add desired toppings and bake at 220 C (200 C fan forced) for
15-20minutes or until golden brown<br />
<br />
<br />
More detail information please visit my website <a href="http://www.recipies.50webs.com/Traditional%20Pizza%20Dough.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-55008338764618130422013-11-14T12:39:00.001+08:002018-07-29T15:25:47.340+08:00Crusty Honey wholemeal Bread<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJceuq2ERwhcIgZE5GFrjW8VOuGJhRJW7ChsEmqfw7LHQFhV9_PS9rzzj6c0vMBAf5Rlsau1bAVet8mzWThYsyVEXhecltVmmJ4TZEvyrBNt-CitBsoUVmp67LbfWZ5ZegE_KObCoFYkO/s1600/Honey+wholemeal+bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJceuq2ERwhcIgZE5GFrjW8VOuGJhRJW7ChsEmqfw7LHQFhV9_PS9rzzj6c0vMBAf5Rlsau1bAVet8mzWThYsyVEXhecltVmmJ4TZEvyrBNt-CitBsoUVmp67LbfWZ5ZegE_KObCoFYkO/s400/Honey+wholemeal+bread2.jpg" width="400" /></a></div>
<b><br /></b>I still have some wholemeal flour in my cupboard and so I decided to use it up. This time I used it to make the honey and wholemeal bread. Although the bread turned out well, it was not as tasty as expected. <br />
<b><br />Ingredients</b><br />
* 1 1/8 cups warm water (110 degrees F/45 degrees C)<br />
* 3 tablespoons honey<br />
* 1/3 teaspoon salt<br />
* 3 cups whole wheat flour<br />
* 2 tablespoons vegetable oil<br />
* 1 1/2 teaspoons active dry yeast<br />
<br />
<b>Crunch Topping paste (Rice flour ingredients)</b><br />
1/2 tsp of instant yeast<br />
3 tablespoons milk/warm water<br />
1 tablespoon vegetable oil<br />
1 tablespoon sugar<br />
4 tablespoon rice flour<br />
Mix all together for topping and set aside for 15minutes before coating the bread dough on 2nd proofing.<br />
<br />
Method<br />
1. Mix everything together except for the butter. Knead till the
dough is smooth. <br />
2. Let the dough proof covered for one hour or till double in volume.
<br />
3. Punch down and knead for about 10 mins. <br />
4. Coat the top of the dough with the Crunch topping paste (Rice flour ingredients).<br />
5. Set aside for 2nd proofing, about 1 hour<br />
6. Grease the baking tin / pan and preheat the oven to 180C.<br />
7. Then bake in the oven for 30 mins or until golden brown.<br />
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-4964029162706613642013-11-11T12:34:00.001+08:002019-07-08T16:28:05.379+08:00You Char kwai<div class="separator" style="clear: right; text-align: center;">
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<br />
Ingredients<br />
200 gm sieved flour<br />
2½ tsp baking powder<br />
3 tablespoon vegetable oil<br />
100 ml plus another ½ tbsp water (or 110ml water)<br />
<span style="font-family: "times new roman";">1</span><span style="font-family: "times new roman";"> </span>tsp salt<br />
<br />
Method<br />
1. Dissolve the salt in the water.<br />
2. Mix all the ingredients together in a mixing bowl. Add a little bit more flour if necessary. Knead for about 3 minutes<br />
3. Set aside for 1hour cover with a wet cloth.<br />
4. After one hour, knead and fold again for about 5 minutes. The dough need to be soft but not sticky.<br />
5. Put the dough into a plastic bag and sealed with a rubber band.<br />
6. Keep the dough in the fridge for four hours ( 4 hours for the best result)<br />
7. .Brush some oil onto a working surface and roll the dough out into a long rectangle block about 1/2 in thick.<br />
9. Cut into 1 x 2 inch strips. Place two strips, one on top of each other. Do the same for the rest of the strips..<br />
10. Heat oil in a kuali. Take the strips and press lightly on the two strips of dough with a chopstick. Holds both ends of the dough and stretch and twist gently the strips before lowering it into the hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Yau%20Char%20Kwai%20no%20ammonia.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />master3http://www.blogger.com/profile/18431428874594731028noreply@blogger.comtag:blogger.com,1999:blog-2199256516949037652.post-89240484509192038482013-10-22T09:08:00.004+08:002018-07-29T15:26:40.107+08:00Bao / Pau or Baozi<div class="separator" style="clear: both; text-align: left;">
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<br />
Today I make some Bao again because the weather is good for yeast fermentation. I used the same recipes for " <a href="http://www.shoonyin.blogspot.com/2012/03/for-more-softer-bao.html" target="_blank">for a more softer bao</a>" from my last post. It been tested and I have just it over and over again and is proven to work every time. This morning when I look at the recipe again, I realize that I have made a typing error in the amount of yeast used. Instead of 1 tablespoon which is far too much, I have corrected it to 1 teaspoon of instant yeast. Here is updated version. I always use instant yeast which is always easier.<br />
<br />
<b>INGREDIENTS<br />
<br />
(A)
Gelatinised dough</b><br />
1/3 cup (40g- all purpose plain flour)<br />
30ml hot boiling water<br />
1. Place flour in a mixing bowl.<br />
2. .Add hot boiling water and mix with wooden spoon to form a rough
dough.. <br />
3. Cover bowl with cling film and leave dough to cool in the fridge
for at least 1 hour<b><br />
<br />
(B)
Starter dough</b><br />
1½ teaspoon active dry yeast * ( or just 1 tsp instant yeast)<br />
1 teaspoon white sugar<br />
¼ cup all-purpose flour<br />
¼ cup warm water<br />
<br />
* If instant yeast is used instead of active dry yeast, reduced the yeast by 20% and add extra 1 tsp of sugar to avoid the yeast smell of over fermentation. (change to 1tsp instant yeast Plus 1tsp extra sugar)<br />
<br />
<b>(C) Main Dough</b><br />
1 1/3 cup (140g) all-purpose flour<br />
<span style="font-family: "times new roman";">¼</span> teaspoon salt<br />
2 tablespoons white sugar<br />
1 tablespoon vegetable oil<br />
<span style="font-family: "times new roman";">⅓ cup warm water</span><br />
<br />
<br />
<br />
<b>DIRECTIONS</b>
<br />
1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup
warm water. Allow to stand for 30 minutes.<br />
<br />
2. Mix in starter yeast preparation in step1 in a mixing bowl.
Add in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and
vegetable oil. Tear the gelatinized dough into pieces and add to the
bowl . Knead until dough surface is smooth and elastic. Roll
over in a greased bowl, and let stand until triple in size, about 2
1/2 to 3 hours. <br />
<br />
3. Punch down dough, and spread out on a floured board. and knead for
15-20 minutes.<br />
<br />
4. Divide into 5-6 parts. Shape dough into balls. Put each ball on a
wax paper square. <br />
<br />
5. Roll each ball out into a circle, (like Won-Ton wrappers). Put 1
tablespoonful of prepared meat mixture in the center of each circle,
and wrap dough around filling. Place seams down onto wax paper
squares. Let stand 30 minutes to 1 hour or until doubled in
size. <br />
<br />
6. Bring water to a boil in wok, and reduce heat to medium; the
water should still be boiling. Place steam-plate on a small wire
rack in the middle of the wok. Transfer as many buns on wax paper as
will comfortably fit onto steam-plate leaving 1 to 2 inches between
the buns. At least 2 inches space should be left between steam-plate
and the wok. Cover wok with lid. Steam buns over boiling water for
15 minutes. <br />
<br />
Tips:<br />
REMOVE LID BEFORE you turn off heat, or
else water will drip back onto bun surface and produce yellowish
"blisters" on bun surfaces. Continue steaming batches of buns until
all are cooked.<br />
<br />
<br />
For more detail information please visit my website <a href="http://www.recipies.50webs.com/Chinese%20steam%20Bun.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-54379155800783887762013-10-21T15:39:00.002+08:002018-07-29T15:27:04.043+08:00Tiger Bread aka Dutch Crunch Bread<div class="separator" style="clear: both; text-align: left;">
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<div>
If you have eaten Tiger Bread or Dutch crunch bread, you would just love it. It has a crusty exterior, but is soft inside. It is fairly common in the western world but rarely seen in our Asian market. Even then, it is fairly expensive as compare to the ordinary loaf of bread; almost nearly twice the price. This is my second attempt in making this bread. The first time it does not turn out too well and so back to the drawing board. Although this time I spend almost five days rewriting the recipe to suit our asian taste buds, the effort is worth it. The skin is very crunchy and the bread is soft inside. The skin does not crack that much to give it the distinguish cracking skin because I do not coat the skin thick enough and maybe on the next attempt I will just do that.<br />
<br />
<br />
<br />
<b>Ingredients</b><br />
2 cups (240g) Bread flour<br />
1 cup plain flour<br />
2 tsp dry yeast or 1<span style="font-family: "times new roman";">½</span> instant
yeast<br />
2 tsp sugar<br />
200ml warm water<br />
1 tsp salt<br />
1 tbsp oil <br />
<b> </b><br />
<b>Crunch Topping paste (Rice flour ingredients)</b><br />
1/2 tsp of instant yeast<br />
3 tablespoons milk or warm water<br />
1 tablespoon vegetable oil<br />
1 tablespoon sugar<br />
4 tablespoon rice flour<br />
<b>Method</b><br />
1. Place yeast, sugar and warm water in a bowl. Whisk with a fork
until yeast has dissolved. Stand in a warm place for 10 minutes or
until frothy.<br />
2. Sift flour into a large bowl. Make a well. Add salt, yeast
mixture and oil. Mix to form a soft dough. Turn out onto a lightly
floured surface. Knead dough for 10 to 15 minutes or until smooth
and elastic.<br />
3. Place in a large, lightly greased bowl. Cover with lightly
greased plastic wrap. Set aside in a warm place for 1 hour or until
doubled in size.<br />
4. Using your fist, punch dough down. Turn onto a lightly floured
surface. Knead until smooth. <br />
5. Combine all the rice flour ingredients in a large bowl and
beat with a whisk; beat hard to combine. The consistency should be like stiff
royal icing – spreadable, but not too runny. If you pull some up with your
whisk, it should drip off slowly. Add more water or rice flour as
necessary. Let stand 15 minutes.<br />
6. Coat the surface of the
bread with the Tiger Paste and leave to prove again uncover for a further
another 1 hour or till double in size.<br />
7. Bake the Bread 180c for 35minutes. Tap the bottom of the bread,
if it sounds hollow then the bread is cooked. Leave to cool on a
wire rack <br />
<br />
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<br />
Note:
<br />
The paste dries and cracks during the baking process. The rice paste
crust also gives the bread a distinctive flavour. It has a crusty
exterior, but is soft inside. Typically, tiger bread is made as a
white bread bloomer loaf or bread roll, but the technique can be
applied to any shape of bread.
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For more detail information please visit my website <a href="http://www.recipies.50webs.com/Tiger%20bread.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-47084414952756332132013-10-10T07:36:00.000+08:002018-07-29T15:27:38.705+08:00Kaya Pandan Cake<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuT1Qm7BP5Ndd9-ON5rUm99vSY3FKh-ruj4x2QCAD8tkrTx-ZcrhjxRPDfOeRrWtX3oMBMleZZMVro3UyJCLLpNEBrVbKDO6D6rkwDjGvgbXFJ5E9sPEFdr9wlhITL2jYhlXiUZo63-FB/s1600/Pandan+kaya+cake+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuT1Qm7BP5Ndd9-ON5rUm99vSY3FKh-ruj4x2QCAD8tkrTx-ZcrhjxRPDfOeRrWtX3oMBMleZZMVro3UyJCLLpNEBrVbKDO6D6rkwDjGvgbXFJ5E9sPEFdr9wlhITL2jYhlXiUZo63-FB/s400/Pandan+kaya+cake+.jpg" width="400" /></a></div>
I have made this cake numerous times. Sometime requested by others and some times just for the family. This recipe is always a keeper. We just love the kaya and the coconut with the cruncy taste. The good thing about this cake is it used only few eggs and no butter which is non fatening.<br />
This time I used only 1/2 of the orginal recipe which required only 2 eggs and instead of optima flour I used self raising flour and sugar. I always prefer self raising flour to ready cake mix because self raising flour the texture is always firmer. This time I also used a new brand of agar agar powder as below which was made in Thailand.<br />
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<b><br />Ingredients </b><br />
125 gm. self raising flour<br />
80gm sugar<br />
2 eggs<br />
1
Tbsp. Pandan juice (optinal)<br />
a little green pandan paste or green colouring<br />
1 1/2
Tbsp. Thick coconut milk<br />
3/4 Tbsp. cooking oil<br />
<br />
<b>Pandan Kaya:</b><br />
400 ml. thick coconut milk cream <br />
5 Tbsp. Hoen kwee flour / green pea flour<br />
1Tbsp. Instant agar agar Jelly Powder<br />
1/4 tsp. salt<br />
a little green colouring<br />
a little pandan paste<br />
90 gm. sugar<br />
<br />
30 gm. Desiccated coconut for covering cake<br />
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<b>Method for cake:</b><br />
(1) Whisk sugar and eggs till light.<br />
(2) Add Pandan juice and continue to beat till fluffy.<br />
(3) Add green colouring and Pandan paste.<br />
(4) Fold in flour and coconut milk and corn oil and mix till combined.<br />
(5) Pour into a small round or rectangle cake tin and bake at 175C (conventional oven) or 155C (fan oven) about 40
to 45 mins. or till skewer inserted comes out dry.<br />
(6) Slice on wire rack to cool before slicing into 3 or 4 slices
, your preference.<br />
<br />
<b>Method for Pandan Kaya:</b><br />
(1) Put all the ingredients into a pot and stir till evenly
mixed.<br />
(2) Cook over medium heat. Stirring till mixture thickens.
(gluey and starchy)<br />
(3) Place a slice of sponge cake into a cake ring, pour in some
kaya and continue the same process till the last layer is
covered with Pandan kaya.<br />
(4) Leave aside to cool and set before chilling in the fridge.<br />
(5) Remove cake from cake ring and cover the whole cake with
desiccated coconut.<br />
(6) Slice and serve chilled.
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For more detail information please visit my website <a href="http://www.recipies.50webs.com/Pandan%20Kaya%20cake.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0tag:blogger.com,1999:blog-2199256516949037652.post-17275106194145985542013-10-03T16:44:00.004+08:002018-07-29T15:28:18.724+08:00You Char Kway made simple<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredients</b><br />
250g all purpose flour<br />
200ml water<br />
2½ tsp baking powder<br />
1 tsp salt<br />
<br />
<b>Method </b><br />
<br />
1. Dissolve the salt in the water. Mix all the ingredients together in a mixing bowl. Add a little bit more flour if necessary.<br />
2. Knead for about 3 minutes<br />
3. Set aside for 10 minutes cover with a wet cloth.<br />
4. After 10 minutes, Brush a little cooking oil on a working surface.<br />
5. Divide the dough into half and shape the dough into a into a long rectangle block about 1/2 in thick.<br />
6. Brush cooking oil on both side of the dough and cover them on a plate sealed with cling wrap<br />
7. Keep the dough in the fridge overnight or at least 12 hours.<br />
8. The next day take out the dough and set aside about 2 hours to cool to room temperature. The dough should feel very much softer than the day before.<br />
9. Cut into 1 x 2 inch strips. Place two strips, one on top of each other. Do the same for the rest of the strips..<br />
10. Heat oil in a kuali. Take the strips and press lightly on the two strips of dough with a chopstick. Holds both ends of the dough and stretch gently twist the strips before lowering it into the hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.<br />
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For more detail information please visit my website <a href="http://www.recipies.50webs.com/Yau%20Char%20Kwai%20made%20simple.htm" style="color: blue; text-decoration: underline;" target="_blank">Shoonyin Recipes</a><br />
<br />Shoonyinhttp://www.blogger.com/profile/00082878051543498909noreply@blogger.com0