Tuesday, October 19, 2010

Swiss Roll



Ingredient

6 eggs
4 oz  castor sugar
1 tsp Vanilla
1 tbsp Quick 75
3 oz  flour
1 tbsp milk powder
4 oz  melted butter
chocolate paste
strawberry jam/butter cream/fresh cream(optional)



Bangkok Kaya Cake

Recipe's coming soon!

Monday, October 18, 2010

Sunday, October 17, 2010

Sausage Roll




500 gm shortcrust/puff pastry


A
Filling

20 gm oil
40 gm Onion,chopped

B

180 gm milk
120 gm white sandwich bread

C

1 bay leaf,finely chopped
1 1/2 tbsp parsley .chopped
1 tsp sugar
1 1/2 salt
1/4 tsp ground black paper
300 gm chicken fillet,minced


*egg wash and bake at 200'c for 25 mnt or until golden brown. 

Steam Pau(white n fluffy)


A
1 kg pau flour (blue key)
40 gm instant yeast
500 gm water
200 gm castor sugar
35 gm baking powder
1 tsp amonnia(optional)

B
100 gm shortening

500 g filling(chicken curry/sardine/beef/kaya/anchovies )



Nescafe Moist Cho.Cake


A

2 cup of flour
1 tsp baking powder
1/2 tsp soda bicarbonate


B

(Blend together & put into a freezer for 5 mnt)

1/2 cup coco powder
1 tsp nescafee
1 cup cold water
1 1/2 tsp vanilla
1 tsp coffee paste

C

5 oz butter
1 1/2 cup castor sugar
3 eggs

 

Ketam Masala



Ingredient:
A

500 gm crab
50 gm yoghurt
curry leaf
cooking oil

B (blend together)


225 gm onion
10 gm turmeric powder
10 gm cried chili
10 gm cumin
10 gm fennel seed
10 gm garlic
10 gm coriander

Cream Puff



pastry

350 g flour
250 margarine/ butter
600 ml water
8 eggs
2 tsp baking powder
Filling

100 gm corn flour
50 custard
1000 gm water
1 tin  evaporated milk
350-400 gm sugar
100 gm butter (don't use margarine)
 

Puff Pastry


Ingredient:

A
400 g flour
50 g Butter
1/8 tsp salt
220 g water

B
300 g Pastry margarine

Method:
1.Mix A to form a smooth dough.Let it rest for 15 mnt
2.Roll out the dough into the cress shape with the center thicker and the four limbs thinner.
3.Place the pastry margarine onto a center of the dough.Wrap it up.
4.Roll out the dough into a 10-mm thickness,and fold once.Let it rest for 15 mnt.
5.Turn the dough 90 degree.Repeat step four more times.
6.Roll the dough into a 3-mm thickness and cut into the required size.

Sweet Pastry

No photo

Ingredient:


(A)
200 g butter
100 g icing sugar
1/4 tsp vanilla essence
 (B)

1 egg

(C)
420 g flour
1 tbsp milk powder

Method:

1.Cream A lightly and add B.cream until smooth.
2.Add in C and mix  until well blended.
3.Press it into the mould.

*The weight of pastry is 780g.

Saturday, October 16, 2010

Singapore Fried Mihun



(A)

oil
3 garlic
chicken/squid/shrimp
1 egg
cabbage
carrot
bean sprout

(B)

1 portion mihun
1 tsp pepper (powder)
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp vinegar
1 tsp sugar
1/2 tsp ajinomoto
1/2 tsp salt

Basic Sweet Bun Dough

(Sorry no photo )






Ingredient:
A:
400 gm high protein flour,sifted
100 gm low protein flour,sifted
1 tsp bread improver,optional
10 gm milk powder
1 tsp salt
1 tbsp instant yeast
100 gm castor sugar
1 egg
220 ml water

B:
75 gm butter

*Method as usual 

Wednesday, October 13, 2010

Fluffy Cheesecake





(B)
mix together
50 gm flour
50 gm corn flour
(A)
60 gm butter(Unsalted)
250 gm Cream cheese
120 ml  double cream
3 egg yolk
1 egg
(C)
1 tsp lemon  zest
5 egg white
1/8 salt
125 gm castor sugar
1 tsp lemon jus
(D) 
Topping
2 tbs.apricot jam
2 tbs. hot water


* 150'c-75  minute.(let cheesecake cool in the oven)







Mexican Coffee Buns



dough:
1 portion of SWEET BUN DOUGH


 Topping:
120 gm butter
120 gm castor sugar
3 eggs
120 gm plain flour,sifted
1 tbsp hot water
1 tsp coffee paste


Method:
1.Divide into 60 gm portion and shape them into rounds.Place onto a baking tray,leaving enough space for  the dough to rise.

2.Topping:Cream butter and sugar till light.Adds eggs one at a time,beating well after each addition.Fold in flour and coffee till well-combined.

3.Put mixture into a piping bag and pipe all over the surface of the buns.

4.Leave the bun t rise till they double in size.Bake in a pre-heat over at 210'c till golden brown(about 12-15 minute)


Potato Bread

Ingredient:
A:350g high protien flour(sifted )
1/2 tsp salt
2 tbsp milk powder
1 tbsp instant yeast
70 gm sugar
1 tbsp bread improver
B:
150 gm potatoes,peeled and mashed
1 egg
 80 ml water used to boil the potato
C:
75 gm butter ,softened
Glazing
1 egg,lightly beaten with 
1/8 tsp salt
Topping
2 tbsp instant custard powder,
mixed with water


Method:
1.put A into a mixer,use the dough hook to stir well.
2.Add B n mix into a sticky dough.Continue to knead  with the dough  until the dough is semi-developed,about 5 minute.
3.add C and knead for 10 minute until the dough is smooth and elastic,fully developed.
4.Form into a ball and leave to rise ia an oiled mixing bowl until the dough is double in bulk.
5.Punch the dough down and knead for 3 minute until smooth again.Divide the dough into 50g piece and form into rounds.
6.Arrange 9 round on a greased and floured8"square baking pan ,cover with the damp cloth and leave t rise until double in bulk,about 1 hour.Glaze the tops with beaten eggs.
7.Pipe custard crosses on each round.
8.Bake in a pre-heat oven at 200'c for about 15-20 minute until cooked and golden brown.

Chocolate Fudge Brownies





Ingredient:


1 cup butter
6 square unsweetened chocolate
4 eggs
2 cups sugar
1 tbsp  pure vanilla 
1/2 cup flour
1 cup semi-sweet Chocolate Chips


Directions:


1)Melt butter and chocolate


2)In a large bowl beat eggs.Bland in sugar.Add chocolate mixture and vanilla.Stir chocolate chips.


3)Pour into a greased 8 inch square pan.Bake at 150'c,for 45-55 minute.



Steam Brownies





Ingredient:


125 gm flour
50 gm coco powder
1/4 tsp salt
1/2 tsp vanilla
175  ml corn oil
100 gm Dark Cooking Chocolate,melted
6 eggs
225 gm castor sugar
1/2 tsp emulsifier 
75 gm condense milk


Filling:


200 gm chocolate
100 gm double cream
(mix together n melt it on slow heat ,stir until melt)





Sweet Bun

Mango With sweet Rice



ingredient:


2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 salt
3 ripe mango,cut into thick slices
1 tbsp toast (beras pulut)
1 tsp tapioca starch
1 tsp sugar
1/4 salt


method:
prepare the 2  cup sticky rice...(steaming),While sticky rice is steaming,mix together 1.5 cups coconut milk,1 cup sugar,1/2 salt and bring to boil.Set a side to cool.immediately  after sticky rice is cooked,and still hot,put it into the coconut sauce and stir together well.Cover for 1 hour and let cool.


Topping:
Mix 1/2 coconut milk with 1/4 tsp salt,sugar and tapioca starch.Bring to boil.

Cantonese Kwey Teow

Recipes !!!!!


coming soon!!!tngguuuuuuu.hehehe

Kampung Style Fried Rice



(A)
oil
anchovies
shrimp
3 garlic


(B)


Kangkung
1 bowl of rice
1 tbsp "Sambal Belacan"
1 tbsp Squid soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp ajinomoto




*please do not put salt..



Chicken Fried Rice

Nyonya Fried Mihun(Sarirasa Kopitiam Style)



(A)
oil
dried shrimp
shrimp/squid/chicken
fish cake
mix veggi 
Kangkung
Bean sprout 


(B)


1 bowl of rice
1 tbsp "sambal Belacan"
1 tbsp  Squid soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp "ajinomoto"



Shanghai Fried Rice


(1 portion)


ingredient:
(A)
oil
chicken 
fish cake
1 egg
3  garlic


(B)
1 bowl of rice
1 tsp  light soy sauce
1 tsp  squid soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1 tsp pepper(powder)
1 tsp sugar
1/2 tsp "aji-no-moto"(optional)
3 tsp leek(daun Bawang)