- Knead ingredients (A) together until it's well combine and become a dough ball. Let it sit in a clean bowl cover with cling wrap proof for 90 minutes at room temperature.
- Mix in the ingredients (B) to (A) and knead until a smooth dough then add butter.
- Continue to knead the dough until it's smooth and elastic. Proof for 60 minutes.
- Divide the dough in to 3 portions and rest for 10 minutes.
- Roll out each doughs into a longish shape and roll up like a swiss roll. Place the doughs in a grease bread tin cover with lid and proof for 50 - 60 minutes until the dough fill up 90% of the bread tin.
- Bake at 200'C for 30 minutes. Remove the bread from the bread tin and cool on a wire rack. Enjoy!
September 25, 2009
September 23, 2009
- Mix all the mixture (A) in a mixing bowl with a dough hook at low speed then medium speed until everything well combine and become a smooth dough.
- Add in unsalted butter continue kneading with a low speed until the butter mix with the dough then change to medium speed until it become a very smooth dough.
- Proof it in a large bowl cover with cling wrap for 50 minutes.
- Roll the dough out at 0.3 cm thick in rectangular shape. Brush egg whites on the roll out dough and generously sprinkle with cheddar cheese to cover the whole piece of dough. Use the hand to gently press the cheese to stick at the dough.
- Using a roller cutter to cut longish shape at 1cm thic then twist it with your hand by holding each side of the end of the dough.
- Place on a baking tray and bake for about 15 - 20 minutes at 150'C until it golden brown color. For crunchier texture, switch off the oven and let the grissini sit in the oven for 15 minutes before transfer to a wire rack to cool down. Otherwise, take it out after 15 or 20 minutes of baking to get a soft crumbs. Enjoy!
September 19, 2009
- For the fillings. Heat the oil in a wok at low heat, add in raw sugar, coconut sugar until it nearly melted then add the coconut water to prevent sticking. Add three or four pandan leaves. Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Discard the pandan leaves. Let it cool down on a plate before use.
- For the skin. Steam the sweet potatoes until soft. In a bowl, mash the sweet potatoes with a fork. Add glutinous rice, oil and water and mix well to obtain a smooth dough. Cover with a damp cloth and leave aside. You can add a little more water if the dough is too dry.
- Brush the ang ku kueh mould with a little oil to ease removal of the kueh from the mould.
- Take a small lump of sweet potato dough about 20g for my 4.6cm mold and using your palm or a rolling pin, flatten it, into a round shape with the centre thicker than the sides.
- Spoon some filling approximately 20g into the dough, pinch the sides of the dough together, and using the palm of your hand, roll it into a balls.
- Press the ball into the mould firmly, to obtain the design and shape of the mould. Tap the mould gently on the table to remove the ang koo kueh from the mould. Place the ang ku kueh on a square piece of oiled banana leaf.
- When all the ang ku kuehs are shaped, steam them in a wok over high fire for 3 minutes covered. After 3 minutes, remove the cover to release steam, then re-cover and steam for another 3 minutes over a medium fire, until the kuehs are cooked. Remove the kuehs from the wok and brush them with a little oil to prevent them from sticking to each other. Serve when cool.
September 16, 2009
- Heat the oil in a wok at low heat, add in raw sugar, coconut sugar until it nearly melted then add the coconut water to prevent sticking. Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn.
- Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Let it cool down on a plate before use.
- For the honey bun, place all ingredients except butter in the dough hook mixer. Knead at low speed until everything come together. Add in the butter and let the machine continue to knead the dough at medium speed until smooth and elastic about 30 minutes.
- Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 minutes.
- Divide the dough into 16 equal pieces of doughs and roll to form 'ball' shapes. Then, cover with cling film let it rest for 15 minutes.
- Flatten each dough and wrap in the coconut filling and shape it into smooth round shape. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of desiccated coconut.
- Place the doughs on a baking tray with baking paper for 60 minute proofing. Bake approximately 20 minutes at 200'C preheated oven until nice and light golden brown.
September 12, 2009
Anyway, I'm very surprise with the texture, it's very soft and fluffy. I reduced 3/4 to 1/2 cup of sugar, it taste just nice for me. Thanks Piggy's sharing the recipe and tips. I like this cupcakes very much and definitely will make it as a gift for my friends and love ones.
INGREDIENTS (recipe from CB's blog) Makes 12 cupcakes (I make 9 cupcakes) For the cupcake: 1 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature 3/4 cup sugar (I used 1/2 cup) 1 large egg 1 large egg yolk 1/2 tsp pure vanilla extract 1/2 cup buttermilk (I used milk) 2 oz bittersweet chocolate, melted and cooled For the glaze: 3 oz bittersweet chocolate 1 tbsp confectioners’ sugar, sifted 2 tbsp cold unsalted butter, cut into 6 pieces INSTRUCTIONS
- Center a rack in the oven and preheat the oven to 350 degrees F. Fit the 12 molds in a regular-size muffin pan with paper muffin cups, or butter them with flour and tap out the excess.
- To make the cupcakes—Whisk together the flour, cocoa, baking powder, baking soda and salt. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
- Bake for 22 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before glazing.
- To make the glaze—Melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes. Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip (I often dip the tops of the cakes into the ganache, then give the cakes a little twirl as I pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry). If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.
September 10, 2009
September 7, 2009
- Mix all the ingredients except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough. Add in the unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. Place the dough into a big bowl and cover with cling wrap to proof for 80 minutes.
- Divide the dough to 2 portions and round them into small balls. Let it rest for about 10 minutes. Roll out each doughs into a longish shape about 35cm and roll in into a sausage shape.
- Cut 12 portions at each rolls but not cut through and pull each one of the cut dough to the left and another to the right alternately. Proof for 30 minutes. Egg wash the doughs and sprinkle some sesame seeds.
- Bake at 180'C preheated oven for 18 minutes until golden brown.
September 1, 2009
- Pineapple jam: Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.
- Pastry: Mix butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Place into the fridge to rest for 30 minutes.
- Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg.
- Bake at 180C till golden brown. Leave to cool before storing.