Tuesday, May 3, 2022 at 10:07 AM
Posted by Vivian in
Pastry
Ingredients:
- 300 gm cake flour
- 13 gm baking powder
- 5 gm baking soda
- 110 gm salted butter (soften)
- 200 gm granulated sugar (separated into 50 gm and 150 gm)
- 2 eggs (yolk and white separated)
- 250 ml buttermilk
- 15 ml (1 tbsp) vanilla extract
Crumble Topping
- 60 gm cake flour or plain flour
- 60 gm granulated sugar
- 3 tbsp of melted butter
Preparation:
- Mix all ingredients for crumble topping together in a bowl using a spoon. Set aside for later use.
- Toss together cake flour, baking soda and baking powder. Set aside the dry ingredient mix.
- Start by whisking egg white on low to medium-low speed until it starts to foam. Increase speed and whip until soft peak. Gradually add 50 gm of sugar to the whipped egg white. Continue whipping and stop before it reaches stiff peak. Set aside.
- Cream butter and remaining 150 gm sugar until colour pales.
- Add in egg yolks. Mix well.
- Drizzle vanilla extract into the mixture.
- Add in a third of the dry ingredient mix and pour in buttermilk. Whisk to combine.
- Continue to mix in the dry ingredient in another 2 batches.
- Fold in whipped egg white.
- Add in other ingredients as desired (blueberry, crush Oreo, chocolate chip etc.)
- Fill muffin cups to 3/4 full.
- Sprinkle with crumble topping.
- Bake at 210 degree Celsius for 5 minutes. Drop the temperature to 190 degree Celsius and bake for a further 15 minutes.
Number of servings: 12 to 14.
Saturday, June 19, 2021 at 4:16 PM
Posted by Vivian in
Bread
Ingredients:
- 240 ml milk
- 35 gm sugar
- 12 gm salt
- 100 gm whole egg
- 8 g instant yeast
- 500 gm bread flour
- 60 gm cold unsalted butter
- Garlic butter spread
Preparation:
- Add all ingredients into mixing bowl, except for butter and garlic spread.
- Mix well with dough hook on low speed for 3 minutes.
- Scrap down sides and continue to knead for 6 to 8 minutes using medium speed. Dough will start to pull from the sides.
- Add in butter and mix on low speed for 3 minutes. Increase speed to medium and knead for 5 minutes. Up to high speed and knead for another 5 minutes. Dough will start to form into a ball shape. If the dough isn't coming together, leave the dough to autolyze for 15 to 20 minutes before attempting to knead again.
- Check on doneness using window pane test.
- Move dough into bowl oiled with olive oil. Cover and let proof for 60 minutes.
- Divide the dough into 2 equal portions.
- Roll one portion of the dough into a rectangular shape (around L40 cm x W20 cm). Spread with generous amount of garlic butter. Using a bench presser, cut the dough down the center along the length side. Divide each half further into 4 pieces, resulting in a total of 8 smaller pieces. Fold each piece into half. Stand the folded dough pieces in a loaf pan (9x5 inches), with the folded side facing downwards and the side with opened seam facing upwards, lining each piece against another.
- Repeat process with the second portion of the unrolled dough to fill a second loaf pan.
- Leave the 2 loaves to proof for an hour.
- Preheat oven and bake at 190 degree Celsius for 35 minutes. Check at 20 minutes mark and tent the loaves if need to to prevent overbrowning. Place loaf pans on dripping pan instead of rack while baking as there is a risk of the garlic butter flowing over.
- Once done and out from oven, spread the top of loaves with more garlic butter while hot.
Number of servings: 2 loaves
at 3:21 PM
Posted by Vivian in
Chinese,
Mushroom
Ingredients:
- 300 gm sea cucumber (pre-soaked and sliced thickly)
- 10 dried mushroom (soaked overnight)
- 2 pieces of scallops (pre-soaked)
- 5 slices of ginger
- 3 gm fatt choy (pre-soaked, snipped a few times to break up the clump)
- 2 stalks of spring onion)
- 1 ltr of chicken stock
- 1 tbsp potato flour mixed with 1 tbsp of water
Seasoning:- 2 tbsp of oyster sauce
- 1 tbsp of light soy sauce
- 1 tsp of sesame oil
- 1 tsp of sugar
- Dash of pepper
- 1 tbsp shaoxing wine
Preparation:
- Heat oil and fry ginger until fragrant.
- Add in mushroom and stir well.
- Add in dried scallops and sea cucumber. Fry for a minute or two.
- Mix in seasoning.
- Pour in chicken stock and let it boil.
- Reduce heat and let simmer for 45 minutes until sea cucumber is slightly softened.
- Add in fatt choy and spring onion.
- Simmer for another 3 to 4 minutes and thicken with potato starch.
Number of servings: 4 to 5
at 3:08 PM
Posted by Vivian in
Chinese,
Noodles
Ingredients:
- Choy sum (cut 1 inch long)
- Chinese parsley (cut into 1 inch long)
- 50 gm dried shrimp (soaked and pounded/minced)
- 12 pieces of tau pok (sliced into 1 inch long)
- 500 gm pork belly (julienned)
- 6 cloves of shallots (minced)
- Heng hwa beehoon (no soaking required)
- 10 pieces of dried mushroom (soaked overnight and julienned)
- 200 ml of water (reserved from soaking of dried shrimp)
- 1.5 ltr of chicken stock (with extra on the side)
(weight of ingredients purely based on estimation.)Preparation:
- Heat oil. Add in shallot, allowing it to brown.
- Add shrimp and mix well.
- Lower heat slightly and add in pork belly.
- Once the pork belly is half cooked, mix in the mushroom, followed by tau pok.
- Add in around 1.5 ltr of chicken stock.
- Mix in choy sum and parsley.
- Season to taste with salt.
- Add bee hoon in batches, allowing the bee hoon to soak up the stock.
- More chicken stock can be added if the mixture is drying before all bee hoon are well cooked.
Number of servings: 10 to 12
Saturday, February 13, 2021 at 10:54 AM
Posted by Vivian in
Pastry
Ingredients:
- 500 gm plain flour
- 1 tbsp of ground cinnamon
- 1 tbsp of ground ginger
- 3/4 tsp of baking soda
- 3/4 tsp of ground cloves
- 1/2 tsp of ground nutmeg
- 1/2 tsp of salt
- 3/4 cup of unsalted butter, softened at room temperature
- 100 gm of brown sugar
- 1 egg
- 1/2 cup of molasses
- 1 1/2 tsp of vanilla extract
- 2 tbsp of olive oil
Simple icing:
- 1/2 cup of icing sugar
- 2 tbsp of milk
- 1/4 tsp of vanilla extract
Preparation:
- Whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg in a bowl.
- Cream butter and sugar using paddle attachment of stand mixer, for 2 minutes using medium high speed until light and fluffy.
- Add in egg, molasses and vanilla extract and beat on medium speed until well combined.
- Add in flour mixture in 2 to 3 batches and mix on a reduced speed.
- Divide dough into 4 equal portions and form into a ball.
- Gently flatten each ball into a 1-inch thick disk.
- Wrap each disk with cling wrap and refrigerate overnight.
- Allow dough to soften slightly on countertop for around 10 minutes before rolling out.
- Unwrap dough and place on lightly floured parchment paper.
- Dust the top of dough with some flour and cover with another piece of parchment paper.
- Roll using rolling pin until approximately round 0.5 cm in thickness.
- Prepare a plate of flour for "dipping" of cookie cutters, to dust the side of cookie cutters.
- Remove top parchment paper, and cut into desired using cookie cutters. Underside of cutters should be dusted first before each use for easier handling of dough.
- Gently move the shaped dough onto lined baking tray.
- Bake at 160 degree Celcius for 8 to 10 minutes or until the cookies are crisp around the edges.
- Cookies can be decorated after completely cooled.
- For the simple icing, put half of icing sugar in a bowl and add in vanilla extract. Stir till well combined. Gradually add in milk, half tablespoon at a time and mix well before addition as necessary. Depending on the consistency, add sugar or milk to adjust.
at 10:20 AM
Posted by Vivian in
Dessert
Ingredients:
- 250 gm dry split mung beans
- 4 pandan leaves (cut into 3 inches long)
- 16 pandan leaves (tied into a knot)
- 200 gm of sugar
- 6 cups of water
- 2/3 cup of sweet potato flour mixed with 1/3 cup of water
- 2 tbsp of olive oil
Preparation:
- Soak mung beans in water for 2 hours. Drain.
- Spread half of mung beans onto a plate. Top with the loose pandan leaves. Add on remaining beans.
- Steam mung beans over boiling water for 10 minutes. Remove pandan leave from beans once done.
- Put sugar into a pot. Drizzle with 2 tablespoons of water. Cook over medium-high heat. swirling to ensure even browning.
- Once sugar is lightly coloured, lower heat and continue to brown sugar.
- Turn off heat, add 6 cups of water and knotted pandan leaves.
- Turn on heat and bring to boil for 10 minutes.
- Adjust sweetness as necessary.
- Lower heat. Drizzle in sweet potato starch and keep stirring.
- Once the desired consistency is reached, stir in mung beans, taking care not to over cook the beans.
- Serve wth youtiao.
at 9:43 AM
Ingredients:
- 2 kg of baby back pork ribs
- 2 tsp of garlic powder
- 1 tsp of onion powder
- 2 tsp of paprika
- 2 tsp of salt
- 1 teaspoon of grounded black pepper
- 1 tsp of five spice powder
- 2 tbsp of olive oil
Sauce:
- 350 ml of barbeque sauce
- 2 tbsp of minced garlic
- 2 tbsp of olive oil
- 2 to 3 tbsp of honey
Preparation:
- Preheat oven to 180 degree Celcius.
- Place ribs (bone side down) on baking tray lined with aluminium foil.
- Mix together remaining ingredients, except for olive oil in a bowl.
- Sprinkle the seasoning mixture on pork ribs and drizzle with olive oil. Rub seasoning and olive oil all over pork ribs on both sides.
- Cover tray with foil and bake for 2 hours.
- Mix together sauce ingredients.
- Take ribs out from oven after 2 hours of baking, remove top foil and spread sauce mixture on the top of the ribs.
- Up the oven temperature to 220 degree Celcius and return ribs to oven uncovered.
- Bake for 10 mins.
- Allow ribs to sit for at least 10 minutes after baking before slicing to allow juices to recirculate back into the meat.
at 9:17 AM
Posted by Vivian in
Pastry
Ingredients:
- 150 gm Golden Churn brand salted butter (soften at room temperature)
- 30 gm icing sugar
- 95gm plain flour
- 75 gm corn flour
Preparation:
- Cream butter and icing sugar.
- Fold in sifted plain flour and corn flour and mix well with spatula.
- Pipe on to baking sheet.
- Bake at 160 degree Celcius for 25 min or until slightly golden
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