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.

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)

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

Teochew Spiral Yam Mooncake (潮州芋蓉月饼)

I remember eating this Teochew Spiral Yam Mooncake that I buy from one of my ex-colleague who makes to sell. The yam fillings covered by the crispy spiral skin is so fragrant on your every bite. Unlike those that sell in the shop, the filling is not too sweet and sticky. You can still feel the yam crumb blend with pinch of savory taste.

I decide to attempt baking this myself since I have lost her contact and no longer able to place the order with her.











Ingredients (12 pieces)

Water Dough :

200 gm plain flour
1/2 tsp white rice vinegar
50 gm shortening
30 gm sugar
80 gm water

Oil Dough :

180 gm plain flour
100 gm shortening

Fillings

500 gm yam
140 gm sugar
4 tbsp shallots oil (4 nos of shallots, slice and fry till golden brown. Use the oil for the fillings)
1/4 tsp salt
40 gm melon seeds (roast / microwave the melon seeds for about 5 mins)
8 salted egg yolks (optional)

Method

- Fillings

1. Peel, wash and cut the yam into wedge or quarter size.
2. Steam yam in a cooker or wok until soft.
3. In a mixing bowl, mashed the yam.
4. Add in sugar, shallots oil, salt and melon seeds.
5. Mix well and put aside to cool down.
6. Soak the salted egg yolks in white rice wine for 5 mins. Discard the white rice wine (to remove the strong smell). Steam salted egg yolks over medium heat about 5 mins. Put aside to cool down.

- Water Dough

1. Rub shortening with flour until it looks like breadcrumbs.
2. Add in water, sugar and mix together to form a small dough.
3. Rest for 30 mins.
4. Divide into 4 portions.

- Oil Dough

1. Mix all the ingredients together into a smooth dough.
2. Divide into 4 portions.

Assemble

1. Take water dough and wrap up the oil dough.
2. Roll into a long rectangle and roll up into a swiss roll shape.
3. Turned 90° and repeat step 2
4. Repeat step 3
5. Cut the roll into 3 pcs each. Roll out the cut dough, spiral side facing up and wrap up with yam + salted egg yolk (optional) filling.
6. Repeat step 1 to 5 until you finish with all the dough.
7. Deep fry in medium hot oil till golden brown.

Grab, 4 pcs to FIL house for bunch gathering. Very glad that FIL likes the Teochew mooncake. Seeing him finished up one whole piece by himself warmth my heart.

Mixed Vegetable Pie

Ingredients (Puff Pastry)

200 gm High protein flour
50 gm Plain flour
30 gm butter
1/4 tsp salt
130 gm water
130 gm pastry margarine

Method

1. Mix well water, salt and butter.
2. Add in some flour to mix well.
3. Add in remain flour to mix into smooth dough. Rest for 10 - 15 mins.
4. Roll dough into rectangular shape.
5. Put pastry margarine in the middle.
6. Fold into 3 layers.
7. Roll out the dough 5mm thick.
8. Fold into 3 layers. Rest for 10-15 minutes.
9. Turn the dough by 90 degree and roll out the dough 4 mm.
10. Fold into 4 layers. Repeat step (9), fold into 3 layers (x 3).

Ingredients (for the fillings)

100 gm vegetable mixed

3 nos of potatoes

1 chicken cube

1 tsp of pepper powder

2 nos of hard boil egg (shell and slice)

Half onion

Half rice bowl of water

One tbsp of cooking oil

Method

1. Put one tbsp of cooking oil to heat
2. Add in onion
3. Fry until the onion is fragrant
4. Add in mixed vegetable and potatoes
5. Stir fry for three minutes
6. Add in chicken stock cube
7. Add in pepper
8. Add in water
9. Stir fry for another 3 minutes
10. Put aside for use

Assemble

• Roll puff pastry to thin pastry
• Cut pastry to idea size (round or square, depending on self reference)
• Scoop enough filling to fill up the pastry and put slice of hard boil egg.
• Brush pastry with egg wash to seal the pie pastry
• Preheat oven to 180 temperature
• Bake at 180 temperature for 20 minutes or pastry turned brown.

Mini Apple Pie

Same recipe with the American Apple Pie but in mini version.

Sandwich Maker

This Sandwich Maker is purchase from Carrefour (Bluesky) at S$15.90. A good buy with the additional $1.00 discount for being the Lucky Charm member. Actual price is S$16.90 offer to public.

I want to have something new aside from using bread as the original toast. I visit Shop N Save to see if there's any new product on the shelf.

I browse around the supermarket and come across this product called "Toaster Flat Bread" from Chinatown (brand name) S$3.95. Making wild guesses that it will be similar to pancake type at the first look of the cover on the product.

And to my surprise, yes is indeed a pancake. Similar to the Indian style of "Roti Prata". Big and Small Poh Bei like it very much. As it is crispy and not too big piece for the breakfast. Most importantly is the convenience, oil free and no mess preparation. Something worth to try on... with or without fillings.

Egg Custard Puff Tarts

Ingredient (10 - 12 egg tarts)

Oil Dough

75gm flour

100gm pastry margarine/butter

Water Dough

75gm flour

20gm egg yolk

30gm cold water

Egg Tart Filing

3 eggs (whisked with 1 tsps of custard powder)

90gm sugar

210 ml boiling water

45 ml evaporated milk

Method

Oil Dough

1. Pour flour on desktop, add in pastry margarine
2. Use hand to short crust pastry
3. Knead into dough
4. Use plastic bag or cling wrap to wrap
5. Put in fridge for 10 mins
   

Water Dough

1. Pour flour in mixing bowl
2. Put a well in the centre
3. Pour in egg yolk, cold water to mix
4. Knead into dough for use
5. Put in fridge for 10 Min's

Combination

1. Put the water dough on a counter top. Roll thin into square (the centre needs to be thick). Put the oil dough on top at the centre. Wrap it up.
2. 

2. Sprinkle a bit of flour on it. overturn sprinkle a bit of flour

3. Over turn again. Roll the pastry out into a rectangle.

4. Roll into 1/2 inch thick and fold the left and right sides towards the centre (3 fold) and put into plastic bag. Into fridge for 20 - 3o mins (repeat step 3 to 4 for 2 more times)

5. Take out from fridge. Sprinkle flour and rolled over

6. Turn over and continue to roll

7. Roll into 1/2 inch thick and fold the left to centre and right sides to the centre (4 fold) and put into plastic bag. Into fridge for 15 - 20 mins (repeat 6 to 7 for another time)

8. Roll out the pastry. Shape into circles with moulds. Press into tart moulds. Press with your thumb while turning the tart mould at the same time until the pastry fits snugly on the mould.

9. Remain an edge of about 1/4 inch above the mould. Refrigerate until firm.

10. Put sugar in the filling into boiling water and mix until it dissolves completely. Add egg mixture and mix well. Put in evaporated milk and essence. Mix well and skim off the bubbles.

11. Pour the filling into tart moulds until 90% filled. Bake in a pre-heated oven at 200c for about 15 to 20 minutes. Serve.

Peanut Puff

Peanut Puff is one of my favorite Chinese New Year delicate. In my younger day, I used to do this with my mother and one of the Cantonese neighbors "Ma Jie". In fact Ma Jie taught us how to knead the flour and folding of the trimming.

In the eve of Chinese New Year, she will stay up the whole night to make this peanut puff to keep her awake for the purpose of 守岁, it is believe that by doing so, it can prolong the parent life.

I missed the chatting and bonding time with my mother while kneading the peanut puff. Is really an asset to me as I can't get the same flavor from the ready make peanut puff.
Most importantly the tactics of folding the timming that I have acquired over time.

Ingredients

For the pastry filling
100gm groundnut
(fry, cool, shell the skin and blend coarsely)
4 tsp Sesame seed (roasted)
4 tsp fine sugar
(mix together and ready for use)

Pastry
300gm plain flour
half cup of syrup (boil half cup of water with 2 dessert spoon of sugar)
2 tbsp of cooking oil

Method:

1. Pour syrups into plain flour.
2. Knead and mix well
3. Add in the cooking oil gradually and knead in between
4. Leave dough with wet covered cloth for 10 minutes
5. On a rolling area, take small portion of pastry and roll it out
6. Use a circle mould to cut out the design
7. Take the cut pastry, put in 1 tsp of peanut filling and seal the edges.
8. Continue til pastry is used up
9. Heat the wok and deep fry the peanut puff
10. Leave to cool and keep in air tight container

Deep Fried Crispy Groundnut Biscuits (Rempeyeh)

Rempeyeh Kacang - Is a kind of crispy groundnut biscuits likes/commonly know by the local in Indonesia. However, each might use different spice to enhance the favour.

A popular snack to enjoy while you watching a television programme/movie, when gathering with friends and also a all time favourite for the afternoon tea break.

I add this to my Chinese New Year's Cookies collection.

Ingredients (Batter) : (mix together)
40gm Rice flour
40gm Tapioca flour
1 egg
150gm coconut
1 tbsp Ikan billis
1/2 tsp Jintan manis
1/4 tsp Jintan putih
1 tsp salt to taste
1 tsp sugar

150gm groundnuts
5 cups oil for deep-frying

Method :

1. Wash and dry groundnuts.
2. Put all the ingredients for batter together into a big mixing bowl. Mix well until there is no lumps. Add a little bit of water if batter is too thick.
3. Heat up oil for deep frying. Soak the mould in hot oil till hot, pour a little batter into the mould to make it round and pour the excess batter away, stick 5-6 groundnuts on batter and let it fry till it come off from the mould, fry till the groundnut are crispy and the batter is golden in colour. Dish and drain.
4. Repeat till all the batter is used up.

Marshmallow Crispie Bites

Ingredients

150gm bag of toffees

50gm butter

3 tbsp milk

115gm marshmallows

150gm Crispy Rice Puff

Method

1. Lightly brush a 8" x 13" roasting tin with a little oil. Put the toffees, butter and milk in a saucepan and heat gently, stirring until the toffees have melted
2. Add the marshmallows and rice crisps and stir until well mixed and the marshmallows have melted.
3. Spoon the mixture into the prepared roasting tin, level the surface and leave to set.
4. When cool and hard, cut/break into pieces, remove from the tin and serve.

Garlic N Spices Cookies

Ingredients

(A)

250gm butter

100gm icing sugar

2 egg yolks

(B)
360gm plain flour
20gm cornflour

(C)

100gm garlic and spices spread

Method

1. Beat (A) until creamy, fold in (B) to form a dough.
2. Put dough in icing pipe and press out pattern.
3. Bake at 160 c for 15 minutes

Prune Delights

Ingredients

Pastry

500 gm flour

1 tsp baking powder

50gm icing sugar

300gm slightly salted butter or ghee, chilled

80ml Marigold King of Kings full cream evaporated milk

Filling

500gm pitted prune (blend into paste)

100gm icing sugar (mix with the prune paste)

Egg Wash

1 egg yolk

1/2 egg white

Method

1. Sift the flour, baking powder and icing sugar into a mixing bowl
2. Rub in the butter till the mixture resembles fine breadcrumbs.
3. Add Marigold King of Kings full cream evaporated milk and knead till the dough just come together.
4. Chill the dough in the fridge for an hour or until firm enough to handle.
5. Take 10gm of dough and shape into round ball.
6. Flatten the pastry.
7. Wrap pastry with 1 tsp of prune paste.
8. Shape it into a ball.
9. Place pastry ball on baking tray (lined with non-stick baking paper) and press down slightly with your index finger.
10. Brush with egg wash (beat 1 egg yolk with 1/2 white of an egg).
11. Bake in preheated oven of 160 c for 15 minutes.
12. Remove from oven and brush the prune delights with egg wash again.
13. Bake for another 5 - 10 minutes
14. Cool thoroughly on wire rack before storing in airtight containers.
    

Pineapple Cheese Tart

Pineapple Tart Filling

Ingredients (A):

10 raw pineapple (1kg pineapple flesh), 200gm caster sugar

Ingredients (B):

2 cinnamon stick, 4 cloves, 4 blades pandan leaf (knotted)

Method :

1. Cut pineapple flesh into pieces, blend it in a blender until finely paste, remove. Strain well.
2. Cook blended pineapple paste in a non-stick frying pan, add in ingredients(B). Stir-fry over medium heat until slightly dry.
3. Add sugar, keep stirring over medium heat until the sugar is well dissolved, stir-fry the pineapple paste until golden in colour. Remove from heat, remove the ingredients (B). Set aside the pineapple paste filling to cool, ready to use.

Pastry Ingredients :

250gm margarine

60gm icing sugar

2 egg yolks

370gm plain flour

40gm Parmesan cheese

2 tbsp custard powder

2 tbsp corn flour

Topping : (mix well)

1 egg (beaten)

1/4 tsp salt

Method:

1. Divide the pineapple filling into small portions, form it into oval shapes.
2. Combine all the pastry ingredients in a mixer until form into soft dough. Remove, rest dough for 5 minutes.
3. Place some dough into mould. Pipe dough of about 2 1/2 - 3 inch in length, place a piece of pineapple filling on it. Roll the pastry up to enclose the filling.
4. Brush the pastry with some beaten egg, bake in the preheated oven at 160 for 20 minutes till cooked and slightly golden brown, remove and serve.