~: December 2009

Sunday, December 27, 2009

Pan Fried Bao (生煎包)

Saw this from one of the TV food program and would like to have my hand on in making for the family to try.

With the courtesy from Florence, I proceed using her recipe

http://wlteef.blogspot.com/2009/06/pan-fried-baos.html

Here's the finished product and it was well received by the family member. You too can give it a try.

Thursday, December 24, 2009

Last year this time, I was at Harbin for holiday and have attended a wonderful Christmas Party on Eve of Christmas.

Consecutive for two years, office is having shut-down during this period. Like it or not, you’re asked to go on leave, one of the cost cutting measure and also due to seasonal off for most of the industry.

Some preparation done for the family gets together. I have order a Dinner Deal Feast $39.90 consists of Turkey Ham, Roasted Pork Knuckle, and Jumbo Chicken Bratwurst. If you’re within the first 500 customers, it comes with an early bird gift of Chocolate Log Cake. Quite a steal.

I have also pre-ordered a Christmas party pack from Coffee Bean.

Think the family member don't like the taste of the assorted cake. They prefers the free Chocolate Log Cake, I will stop ordering it next year .

We ate the Turkey Ham, Roasted Pork Knuckle and Jumbo Chicken Bratwurst going along with grape sparkling juice.

Merry Christmas and may all of us be happy and stays healthy. Cheer!

Monday, December 21, 2009

Winter Solstice 冬至 2009

Is another year of Winter Solstice 冬至 .

Same as last year, I have home made Glutinous Rice Ball. This time I put in three different type of filing. Peanut, Red Bean Paste and Gula Melaka (coconut sugar).

Oops, one mistake! I didn't have the red food colouring available. I used cherry paste as substitute. And guess what, the glutinous rice ball have a unpleasant taste.

What a pity!

Friday, December 18, 2009

Christmas Potluck 2009

This year we have Christmas Pot Luck on 15 Dec which is the best timing to suit almost everyone in our department.

Look, here are the food prepared/ordered by my fellow colleagues.

933 Golden Pillow Curry Chicken Bread/Mee Siam (Ching Harn/Janet)

Satay - beef, mutton & chicken (AY)

Turkey (Kirk)

Tidbits (Henry)

Sparking Juice (Teen Teen)

Otah (Kala)

Mushrooms salad (Cindy)

Hashbrown Bacon Chedder Cheese Puff (Yin Yin)

Cream Puff (Anthea)

Chocolate Fondue (Yanti/Juliah/Nuraini)

Cranberry Pear Cake (Ai See)

Cheesy Macaroni (Ai See)

Brownie (Yin Yin)

Ice-Cream topping (Charmaine)

Mixed Vegetable Smoked Salmon Salad (Yen Yen)

Tuna spread w cracker (Cheryl)

Chicken Pie (SP)

Christmas Tree filled with "the wish" tag for gift exchange

The "biggest" size gift exchange wish being fulfilled to kk , so envy her.

Not forgetting our "Little Guest of Honour"

Monday, December 14, 2009

Rich & Chewy Cranberry Cookies

There were few years back on one of the Christmas celebration. Annamma George who is a newbie to our department bakes these nice rich & chewy cranberry cookies for all of us in the office.

It aroma smell and appearance lure me to the first taste of this cookies. Mm, it taste heavenly and I was touch by her for putting aside her busy schedule to bake these for us.

I asked her for the recipe and she willingly share it with me by personally wrote it down in this lovely piece of notepad.

This is also the first time that I was being introduced to Panettone Bread. Trust me, it taste very nice.

Oh for the cookies, I think she still bake the best taste cookies.

In life, you get to meet a lot of nice people and I'm fortunate to meet many of them.

Ingredients

2/3 cup cutter - slightly warmed
1 egg
3 cup flour
1 cup cranberry
1/2 cup pecans/other nuts
1/2 cup oats
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup brown sugar
2 teaspoon honey
1 teaspoon vanilla essence
3/4 cup white chocolate

Method (12 big cookies size)

Mix butter, brown sugar & honey together.
Add lightly beaten egg + vanilla essence.
Mix well the above
In a separate bowl mix all other ingredients together
Combine 3 & 4 to form a soft dough.
Place dough in fridge to chill for 10 - 15 mins
Remove from fridge and dividle dough into desired shape and size
Place dough in grease paper
Preheat oven and bake at 180 c for 10 - 15 min depending on your oven heat
Remove from oven and place on wire rack to cool down before consumption or storage.

English-Chinese Flour Glossary

1) Low-protein flour/ cake flour
低筋麵粉 [Chinese]
Hakurikiko 薄力粉 [Japanese]
Notes: wheat flour, 6-8% protein
Cake Flour is a superb quality, soft-as-silk flour. It has excellent tolerance to a high amount of butter and sugar, resulting in cakes of good volume. This flour is best used for baking sponge cakes and very rich cakes like pound cakes.

2) Medium-protein flour/ all-purpose flour
中筋麵粉 [Chinese]
Notes: wheat flour, 10-12% protein
Plain Flour is an all-purpose flour, best used for making cakes, pancakes, pastries, batter and as a thickener. This flour is also ideal for Oriental specialities like Chinese dumpling (bao), Chinese dough fritters (yu tiao) and roti prata.

3) High-protein flour/ bread flour
高筋麵粉 [Chinese]
Notes: wheat flour, 13%-14% protein
Bread Flour is a high-protein flour, ideal for making all varieties of bread, buns

4) Self-Raising Flour
Self-Raising Flour is a premium quality flour blended with the right amount of leavening agents. It is best suited for baking cakes, hot cakes such as American pancakes and cookies. It is also excellent as a batter for frying chicken, fish, prawns and banana fritters.
1 cup self-raising flour = 1 cup cake flour + 1 tsp baking powder + pinch of salt

5) Superlite / Hong Kong Flour
Superlite is a super soft flour. It is best used for making Hong Kong type steamed buns (bao), Japanese castella cake, Malay sponge cake (kueh baulu) and others where a specially soft and light texture is required.

6) Top Flour
Top Flour is an extra-fine quality flour to give exceptionally smooth and fine texture for your baking needs. It is especially ideal for baking very fine cakes; such as chiffon cakes, swiss rolls, crepes, cake doughnuts and butter cookies

7) Wheat starch
澄麵粉 [Cant.] tung mein fun
澄粉 [Mand.] deng4 fen3
Suitable for making chinese dim sum like prawn dumpling (ha kau), nian gao and turnip cake

8) Glutinous rice flour/ sweet rice flour
糯米粉 [Chinese]
Shiratamako 白玉粉 [Japanese]
It becomes thick when mixed with water and heated. Chinese dim sum and local desserts made from glutinous flour are smooth and shiny.
Notes: Cooked, or dry-fried, glutinous rice flour is sold as a different product called 熟糯米粉／糕粉 gao fun [Cant.]. According to Kuali.com, “You can dry-fry glutinous rice flour yourself but it will not be as fine as the commercialised kao fun. Those that are imported from China are very fine. Try looking for this item in provision shops around your area.”Cooked glutinous flour used for making Snow Skin - Ping Pei (chilled) mooncakes and banana rolls

9) Rice flour
粘米粉／黏米粉／在來米粉／在萊米粉／再來米粉 [Chinese]
Jyoshinko　上新粉 [Japanese]
Used frequently in chinese dim sum like turnip cake and yam cake, and local desserts like kuih lapis and kuih talam.

10) Corn flour/ cornstarch
生粉 [Cant.]
粟粉／粟米粉／玉米粉／玉米澱粉
Corn flour is very useful for gluten-free quick breads. As a thickener, having double the thickening properties of regular flour. It is widely used for thickening sauces, gravies, and puddings

11) Water chestnut flour
馬蹄粉 [Chinese]
Its best uses are similar to those for corn-starch, e.g., as a thickener and breading material. It is mixed with a small amount of water before being added to the hot mixture to be thickened.

12) Tapioca flour
樹薯粉／木薯粉／茨粉／(菱粉／泰國生粉／太白粉／地瓜粉)
Consumed as a vegetable, or used in bread baking or as a thickening agent in liquid foods, custards, puddings etc. When cooked, tapioca swells into a pale, translucent jelly.
Malaysians use this flour frequently in kuih making, e.g. kuih bangkit, kuih bongkong and onde-onde.

13) Potato flour
生粉／太白粉
Katakuriko 片栗粉
Gives smooth and transparent result when used as thickener in soups or sauces. Sauces thickened with potato starch turns thinner after cooling.

14) Sweet Potato flour
番茨粉
蕃薯粉 fan1 shu3 fen3
地瓜粉 di4 gua1 fen3
Normally used as thickener and in making of chinese dim sum.
Gives crispy skin when used as coating of fried food.

15) Soya bean flour (toasted)
Kinako きな粉
Soy flour turns up in an amazing array of food products, including fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts. Some meat loaves and other prepared meat products use soy flour. Baked products containing soy flour tend to brown more quickly, so it may be necessary to shorten baking time or lower the temperature just slightly.

16) Sago flour
沙谷粉
Used as thickener or Kueh Bangkit

17) Arrowroot flour
葛粉
Kuzuko葛粉
Used in diets requiring bland, low-salt, and low-protein foods. It is, however, mostly used as a thickening agent for sauces, fruit pie fillings, glazes, puddings, but can also be used as a flour substitute mixed with rice flour for gluten-free baking.

18) Mugwort flour
Yomogiko 蓬粉
A flour used in making in sai biang, molded steamed cakes served in celebration of certain Chinese festivals.

19) Hoen Kwe flour, Green bean flour, Mung bean flour
Commonly used in making Malaysian kuihs (like pandan layer cake, cendol) and Indonesian desserts.

Baker's percentage

As long as you're making the same bread, no matter how much you want to bake, you may easily calculate the amount of each ingredient with baker's percentage method. To determine the baker's percentage, the weight of flour is always set at 100%. All ingredients are measured by their weight in relation to that of flour. The total must add up to over 100%.

Example :

Calculate the baker's percentage according to the amount listed in a recipe.
Baker's percentage = (weight of a certain ingredient / weight of flour) x 100

Flour - 1000 g (100%)
Sugar - 30 g (30/1000 x 100) = 3%
Egg - 200 g ( 200 / 1000 x 100) = 20%
Sea Salt - 10 g (10/1000 x 100) = 1%
Yeast - 30 g (30/1000 x 100) = 3%

Based on the above percentage and re-compute the weight of each ingredients.

~

Sunday, December 27, 2009

Pan Fried Bao (生煎包)

Thursday, December 24, 2009

Christmas Eve at home 2009

Monday, December 21, 2009

Winter Solstice 冬至 2009

Friday, December 18, 2009

Christmas Potluck 2009

Monday, December 14, 2009

Rich & Chewy Cranberry Cookies

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