Wednesday, January 31, 2007
Basic Sweet Recipe
75 gm. Plain flour
50 gm. sugar
2 tsp. Baking Powder
1/4 tsp. salt
75 ml. fresh milk
1 large egg
30 gm. or 2 tbsp. melted butter or vegetable oil
100 gm. caster sugar for coating
Preheat doughnut maker for 5 mins.
(1) Mix all the dry ingredients in a mixing bowl.
(2) Add the milk, egg and oil and stir till well mixed and smooth.
(3) Fill each hole with 10 ml. (1 dsp.) of batter.
(4) Close the lid and lock the latch.
(5) Bake for 2 mins.
(6) Remove cooked doughnuts and toss quickly in the caster sugar.
Tuesday, January 30, 2007
200 gm. Glutinous Rice
3 nos. chopped mushroom
2 coves Garlic - chopped
2 nos. shallot - shredded
100 gm. Char Siew - cut into cubes
200 ml. Water
1/2 Tbsp. Dark Soya Sauce
1/2 Tbsp. Light Soya Sauce
1 tsp. salt
1/2 Tbsp. Oyster Sauce
1/4 tsp. Pepper
1 Tbsp. Sugar
2 Tbsp. Water
1/2 tsp. sesame oil
Ingredients for pau:
400 gm. Hong Kong flour
1 tsp. Baking powder
1 tsp. Instant Yeast
1/4 tsp. salt
50 gm. Castor sugar
50 gm. shortening
225 ml. Water
(1) For fillings: Soak glutinous rice for 3 hours. Drain it ,add 200 ml. water and then steam for 30 mins. or till cooked.
2) Fry shallots ad garlic with 3 Tbsp. oil until aromatic. Add in mushrooms and char siew and stir fry.
(3) Add in steamed glutinous rice and seasoning and mix till well combined.
(4) For pau dough: Mix water sugar and yeast together and stir till dissolved. Mix pau flour,salt, baking powder and shortening together.
(5) Mix yeast mixture with flour mixture till a soft dough forms. Rest for 5 mins.
(6) Divide to 10 portions and roll flat into rectangle, fill in glutinous rice and roll up. Seal the opening tightly. Place onto a piece of greaseproof paper.
(7) Rest for 40 mins.
(8) Steam for about 15 mins.
Monday, January 29, 2007
Sunday, January 28, 2007
100 gm. Cake flour
30 gm. Self-raising flour
1/2 tsp. Bicarbonate of soda
1 tsp. Ground ginger
1/4 tsp. cinnamon powder
1/4 tsp. Mixed spice
90 gm. castor sugar
1 large egg
1/2 cup milk
60 gm. butter
100 gm. Treacle
20 gm. golden syrup
30 gm. chopped candied ginger - for sprinkling
Some sesame seeds for sprinkling on top
(1) Sift plain flour, self-raising flour, bicarbonate of soda, ground ginger, cinnamon powder and mixed spice into a large mixing bowl and stir in the sugar.
(2) Whisk eggs and milk together.
(3) Put butter, treacle and golden syrup together and microwave till butter melts and stir till evenly mixed.
(4) Pour liquid mixture into dry mixture and mix evenly. Mixture is runny.
(5) Spoon mixture into 10 paper cups. Sprinkle sesame seeds and chopped ginger on top and bake at 180C for about 20 mins. or till cupcakes are cooked.
(6) Cool on wire rack before serving.
**Recipe adapted from the book "Tempt"
Tuesday, January 23, 2007
1 1/2 cups of Fresh Milk
1 1/2 cups of Whipping Cream
4 egg yolks
100 gm. Sugar
a pinch of salt
1 tsp. vanilla extract
100 gm. Roasted Walnuts - chop coarsely
2 Tbsp. Butter
2 Tbsp. Dark brown sugar
(1) For ice cream base: Heat up the cream and milk in a pot till warm.
(2) Whisk egg yolks with sugar until smooth.
(3) Pour in the warm milk mixture into the egg yolks mixture and stir till smooth.
(4) Pour the egg and milk mixture back into the pot and cook over medium heat till mixture thickens. Add in vanilla extract and leave it to cool then put in the freezer to freeze for about an hour.
(5) For butter walnuts, melt the butter in a saucepan. Then add in chopped walnuts and fry for about 2 mins. before adding the dark brown sugar. Stir and switch off heat and leave it to cool.
(6) Beat the ice cream base either in an ice-cream maker or use a whisk to whip up.
(7) Mix in butter walnuts and then pour into an ice-cream tub. Put in the freezer to freeze for at least 4 to 5 hours.
(8) Scoop the ice-cream into a glass and pour chocolate sauce over it. Sprinkle some roasted walnuts on top. Serve and Enjoy!!