Carrot cake (Radish cake)- 2nd auntie's recipe edit

Ingredients A:

600-700g radish (sliced thinly/ shreded)
1L water

1 tsp salt 

3 tsp sugar

2 cloves garlic

3 tbs cai poh

1 tsp sole fish powder

1 tsp MSG (optional)

1 cuttfle fish (optional)

2 tsp pork lard (optional)

Ingredients B:

500g water

250g rice flour

50g glutinous rice

Method:

1. Add all ingredient A together and boil for 10mins.
2. Remove cuttlefish from wok.
3. Mixed ingredient B togther, use hand easier to remove all lumps.
4. Pour into the wok and mixed with ingredient A, immediately turn off the fire.
5. Stir and mix carefully, it should be sticky and gluey.
6. Transfer it to a mould and steam for 30mins and done.
7. After cool, move to fridge. Easier to cut after chilled.

Meat Patty Bread (肉馅煎饼）

This is inside fridge for 1 day, bring it out for 20mins before frying.

apply some oil on hand to avoid stickiness.

This looks a bit like Turkish bread, not sure what it should call.
So I call it meat patty bread.

Serving： 3

Flour 200g

Water 160g (warm)

Sugar 3g

yeast 2g

Minced meat 100g

Salt 3g

white pepper 1g

Green onions 1-2 stalks

Spice powder (五香粉）0.5tsp （optional)

Oil (to apply on hands and frying)  

Method:
1. Add water 160g, sugar and yeast together, let it rest for 5 mins.

2. Add in flour n mix well. Rest for 15mins

3. Briefly mix well again and rest for another 1hr in kitchen (warmer area).

4. Apply oil on hands and on table, divide into 3 balls.

5. Mix the rest of the ingredients into meat. 

6. Fold it into the balls.

7. Heat pan with oil, place the balls onto the pan and use oily fingers to press it down flat.

8. Fry till golden brown n serve.

Video reference here.

 

Spring Onion Pancake (葱油饼）

Ingredients:
150g plain flour
90ml warm water (40-50degree)
1.5g salt

Spring onion (chopped)
Salt
Hua jiao powder (optional)
Oil- enough to fill at least half of the dough

Method:

1. Mix salt, flour, water together. Knead till all stick together (no need till window panel, about 2-3mins).
2. Cut the dough to 4 pcs.
3. Place it inside a bowl, fill oil to at least half way of dough.
4. Let it rest for 1hr.
5. Knead the dough flat, sprinkle spring onion and some salt on it.
6. Roll it to a ball, press it flat, rest for another 5mins.
7. Fry it on pan and served.

https://www.facebook.com/CateTasteBuds/videos/2876027592494328/

Yuzu Chiffon Cupcakes

Yields: 7 cupcakes

Ingredients:

2 egg yolk

10g sugar

30g oil

37g yuzu juice

1/8 tsp salt

40g cake flour

1/4 tsp baking powder

2 egg whites

30g sugar

Method:

1. Preheat oven at 200 degree.
2. Beat egg whites till frosty, add in sugar n beat till firm peak.
3. Beat egg yolk till pale yellow, add in sugar and beat till light yellow.
4. Add in oil n yuzu, then add in the rest of ingredients.
5. Scoop 1/3 of the egg white n mix into egg yolk mixture
6. Then add the rest in to the egg yolk mixture.
7. Pour into the paper cup n left 1cm to the top.
8. Bang cupcakes 3-4 times on the table to let the air out.
9. Bake 10mins and adjust to 170degree for another 5-10mins.

Tips:

Firm peak is easier to mix than stiff peak. 

Use hands to mix the egg mixture is easier. Make sure hand is not too warm n wet.
Baking time is adjustable based on individdual oven,
I measure a total 40g sugar and use 1/3 on egg yolk mixture and the other 2/3 on egg white mixture.

Fried carrot cake

Ingredients:

2 tbs oil (prefer pork lard)

1 garlic, chopped

1 tbs fish sauce

1 tbs chye poh

1 tbs spring onion, chopped (optional)

2 eggs, beaten

1 tsp chilli paste

Carrot cake, sliced (see homemade carrot cake here)

Method:

1. Heat up wok, add in oil.
2. Add in chye poh, garlic.
3. Add in carrot cake, mix together.
4. Add in fish sauce.
5. Pour in eggs and cover the carrot cake fully.
6. Don't stir, just leave it with medium heat till the bottom is slightly crispy.
7. Turn over and fried the other side.
8. Spread the chilli paste on top of the carrot cake.
9. Turn over to heat the chilli for 5-10 seconds.
10. Ready to serve, sprinkle spring onion on top.

*** Adjust above sauce according to own taste. I prefer my favorable and salty.

Steamed Carrot Cake 2

Ingredients:

250g Rice flour 

10g Tapioca flour 

10g wheat flour

5g salt

15g sugar

500g radish. sliced thinly

900ml water

350ml water

3tbs chye poh

2 cloves garlic

1 dried cuttlefish (optional)

3 tbs pork lard, mashed to small pieces (optional)

Method (yields 9"inch pan):

1. Boil 900ml water in wok.
2. When boiled, add in radish and cuttlefish,turn to low heat for 15mins.
3. Add in garlic, chye poh, pork lard, sugar and salt.
4. Mixed all flour together and add in 350ml water.
5. Pour in the flour mixture to the raddish mixture, stir evenly.
6. Turn off the heat. Scoop it out and pour into the pan and steam for 45mins.

Tips: can add in dried shrimps and minced pork for extra flavour.

Orange Chiffon Cake

Ingredients A:

110g cake flour

1/4 tsp baking powder

40g sugar

60ml oil

60ml orange juice

1tsp black sesame seeds (optional)

1tsp flax seeds (optional)

5 egg yolks

Ingredients B:

5 egg whites

70g sugar

Method (yields 23cm chiffon pan):

1. Preheat oven 170degree.
2. Beat egg whites till frosty.
3. Add in sugar and beat till firm peak (glossy white).
4. Beat egg yolks till pale, add in sugar and beat till slight bubbles.
5. Add in the rest of the ingredients B and mix evenly.
6. Slowly add 1/3 of egg white mixture to egg yolk mixture.
7. Add in the rest of egg whites and slowly mix evenly.
8. Pour into the chiffon pan, bang on table top a few times to let out the air.
9. Bake for 45mins.
10. Bring out and overturn the pan till cool.

Tips and tricks:

1. Beat egg white till firm peak NOT stiff peak (glossy white and stop once you can see lines using machine).
2. Egg yolks must be beat till pale yellow before adding other ingredients.
3. Bake at lower rack of the oven.
4. Use oven thermometer.
5. Use baking powder NOT double action baking powder.

Marble cupcake -Great recipe!

This is a easy and nice cupcake recipe.

Moist and smell nice in the kitchen. One of my kids favourite.

Ingredients:

155g cake flour

1tsp baking powder (omit this if using self raising flour)

125g butter

125g sugar

2 eggs

1 tbs cocoa powder

1/4 tsp vanilla extract

3 tbs milk

Method (yields 5 cupcakes):

1. Preheat oven at 170 degree.
2. Cream butter and sugar till light and fluffy.
3. Add in eggs and beat well.
4. Fold in flour, add in milk and vanilla extract.
5. Scoop out 1/3 portion of the mixture.
6. Add in cocoa powder to the 1/3 portion.
7. Scoop 1tbs batter into the papercup, add chocolate batter over it, top with butter batter again.
8. Fill to 2/3 of the papercup.
9. Use a chopstick to stir the batter in papercups lightly (2 round), don't overmix.
10. Bake for 25-30mins or till skewer comes out clean.

Cinnamon Roll with icing (5K Bread Dough)

This is one of the best bread dough I tried.

The bread is still soft on second day.

Icing- The butter had not fully softened yet.

Starter dough:

105g bread flour

45g cake flour

12g sugar

3g instant yeast

120g water

Main dough:

105g bread flour

45g cake flour

48g sugar

3/4 tsp salt

12g milk powder

45g egg

27g water

36g butter

Fillings: 

1-2 tbs cinnamon sugar (personal preference)

Icing ingredients:

1/2 cup icing sugar

1 tbs butter, softened

1/2 tsp vanilla extract

1 tbs milk

Mix all together

Method (yields 9 rolls):

1. Lightly grease the a 9 inch pan.
2. Mix the starter dough and allow to sit in a environment to rise till it looks like "honeycomb".
3. Mix the main dough ingredients except butter. The initial dough will be very wet, it will be fine after several kneading. Knead till is soft and non sticky, incorporate butter and knead till it don't stick to the side.
4. Allow the dough to rise till doubles in size.
5. Punch down and roll dough flat in square size.
6. Sprinkle cinnamon sugar on the dough, roll it like swiss roll. Cut it to 1.5inch thick.
7. Place inside pan and let it rise (around 45-60mins).
8. Preheat oven at 180degree, bake it at lower rack for 25mins.
9. Remove from oven, pour the icing glaze onto the roll and let it cool.
10. Glaze will hardens once it is cooled.

Icing recipe adapted from here.

5K Bread dough receipt adapted from here.

Sausage bun

I made this bread late night and the bread is abit tough early morning.

After reheat in oven, the bread is soft again.

Not a perfect recipe, will look around again.

Ingredients:

295ml warm milk

8g instant yeast

50g sugar

1 egg

55g butter, softened

6g salt

440g plain flour

20g butter, melted

Method (12 servings):

1. Mixed yeast, milk, sugar together in a mixer bowl and rest for 5mins.
2. Add in eggs, flour, salt and better.
3. I use machine to mix evenly (the dough will be very wet).
4. Cover the bowl and let it rest for 45mins (or till double its size).
5. Punch the dough, covered and let it rest for another 45mins.
6. Punch down again, knead to the shape you like and rest for another 30mins.
7. Preheat oven to 200 degree.
8. Bake bread for 12-15mins.
9. When done, brush butter on top of it.

***Can keep unused dough in freezer after 2nd rest. I roll them to balls, defrost it, shape and rest for the 30mins before bake.

Recipe adapt from here.

Black Sesame Matcha Ogaru Cake

This is a very light and fluffy recipe after several tried on others.

A keeper!

Ingredients:

4 egg whites

1/4 tsp cream of tartar

70g castor sugar

4 egg yolks

40g oil

70g milk

55g cake flour

1/4 tsp salt

1 tbs match

1 tbs black sesame (pound slightly)

Method (7 inch round pan):

1. Preheat oven at 160 degree, add in 2 bowl water at the bottom tray 
2. Beat egg yolk till pale, add in oil and milk and beat till bubbles.
3. Add in the rest of ingredients till fully mixed.
4. Beat egg whites till frosty, add in tartar and sugar and beat to stiff peak.
5. Add 1/3 of the meringue to the mixture, mix and fold evenly.
6. Add in the rest of meringue. do not over mixed.
7. Lined the pan and pour the mixture in. 
8. Tap the pan on table top a few times to level the batter and let the air out.
9. Bake at 160 degree for 15mins, then lower down to 140 degree for another 60mins.

*Adjust oven temperature accordingly, different oven may varies.

Tips: Beat egg whites ill firm peak not stiff peak. Firm peak is between soft and stiff peak.

Multi Grain Bread

Ingredients:

152g bread flour

1/3 tsp salt

13g sugar

12g cooking oil

70g water

2tbs hot water (for water roux)

1 tbs oats

1 tbs white sesame seeds

1 tbs black sesame seeds

1.5 tbs flax seeds

For the water roux:

Take out 1 tbs flour from the 152g.

2 tbs hot water

Mix together till sticky

Method:

1. Mix all ingredients including water roux and knead till window pane .
2. Knead till a ball and place it on a greased plate. Let it proof for 1 hr.
3. Punch down shape and proof for another 1 hr in a greased pullman tray.
4. Bake at 180 degree for 25-30mins.

Tips: 

I preheat oven at 50degree and turn off, proof inside oven will rise faster.

Adapt from here with some changes.

Hokkaido Milk Bread

Ingredients:

2.25 cup bread flour

1/4 cup plain flour

125ml milk

95ml whipped cream

0.5 egg

1tb milk powder

2tbs sugar

1tsp yeast

0.25 tsp salt

Method:

1. Mix all ingredients together (avoid salt mix next to yeast).
2. Knead and proof for 40mins.
3. Sprinkle some flour inside the pullman tin.
4. Punch down and put dough inside pullman tin and proof for another 30mins.
5. Preheat oven at 160 degree, bake for 20-25mins.
6. Apply some butter on top of the loaf.

Recipe from here.

*** The bread is soft on first day, subsequent day become drier. Will update again after second try.

Cinnamon Roll

Using the same bread dough recipe as garlic bread bun.

1. Roll the dough flat (square).
2. Sprinkle cinnamon sugar on it.
3. Roll it and cut into 8 parts.
4. Place it into a pan and bake till cooked.

Green Tea Chiffon Cake

Yields 21cm chiffon pan

Ingredients A:

110g cake flour

5 egg yolks

60ml milk

60ml oil

1/4 tsp baking powder

40g castor sugar

1.5 tbs green tea powder

Ingredients B:

5 egg whites

80g castor sugar

Method:

1. Beat egg yolks and sugar till pale.
2. Add in other wet ingredients and mix.
3. Add in all dry ingredients.
4. Beat egg whites till foamy.
5. Add in sugar and beat till stiff peak.
6. Pour 1/3 of egg white mixture to egg yolk mixture and mix well.
7. Pour the rest of mixture in, do NOT over mix.
8. Pour in the chiffon pan and bake 150degree for 55mins (lower rack).
9. Once done, when pressed it will bounce back.
10. Inverted straight when remove from oven.
11. Remove cake only when cooled.

*** Temperature will varies in different oven, I use a oven temperature to determine the actual heat.

Chwee Kueh

Very easy and shall use plate to make the whole piece chwee kueh in future.

Less work:P

Yields: 20 pieces
Kueh Ingredients:

150g rice flour
12g wheat starch
12g cornflour
1/2 tsp salt
2 tsp oil
300ml room temperature water

400ml boiling water

Topping ingredients:
200g chye poh (salted turnips)
4 garlic, peeled and smashed
1 tsp dark soy sauce
3-4 tbs vegetable oil
2 tbs sugar
1 tsp sesame seeds

Method: 

1. Pour all ingredients to 300ml room temperature water.
2. Whisk mixture together and to make sure no lumps. (I use my hands to feel if there is any more lumps inside).
3. Add in boiling water, whisk again.
4. Pour into mould or plate.
5. Prepare wok to steam on high heat.
6. When boil, add in the kueh to steam for 15-20mins.

Method for toppings:

1. Heat oil.
2. Add in chye poh and garlic.
3. Stirred fry and covered. Check every 5 mins.
4. Add in dark soy sauce.
5. After 10mins, add in sugar and sesame seeds.
6. Total cooking time 15-20mins.