century egg tarts / char siew sau pau

Another new experience... Its so great but hubby says the few hours to baking is not really tat worth it. As this few hours, the outcome only like having 10 pcs of puff coming out. Well, for me, its all worth it.. NO PAIN NO GAIN. Standing for too long...

The recipe I used esp the pastry.. it can be multi purposes... why I said that.. hehehe.. cos this recipe for the pastry, I have make two different flavour... one is the char siew soh type.. which is some cheat at this.. and the other is the century egg puff... As I couldnt find the lotus paste.. I used the white bean paste.. wow.. its nice and not too sweet.. I will make this again soon cos I want my parents to taste everything I make.. hehehe.. Its a blessing to honour the parents oh..

Here come the recipe...

Ingredient A :

180g high protein flour / bread flour, mixed with

3tbsp custard powder, sifted

120g shortening, 1/4 tsp salt

3 tbsp water

Ingredient B :

90g plain flour

70g shortening

Filling :

400g lotus paste / white bean paste, mixed with

30g of kuaci (this i didnt use)

3 to 4 century eggs, cut into half or 1/4 part (all depends on ur liking)

60g preserved ginger (but I didnt put any)

Glazing:

1 egg, mixed with 1/8 tsp salt, beaten

Method :

1. Pastry: Mix and Knead all ingredient A together till smooth (its kinda messy). divide into 10 parts..

2. Mix ingredient B till just combined and divide into 10 parts. Wrap B with A, form into a n oblong shaped and roll up like a swiss roll. Roll out into a rectangular shape. Turn in over, roll up tightly again like swiss roll and fold into 4 layers. Use fingertips and press both ends to form a ball shape. Roll skin into thin rounds.

3. Filling : mix lotus paste and kuaci and divide into 10 parts. flatten lotus paste and wrap 1/2 or 1/4 of the century egg (and 1 part of the preserved ginger) and form into a ball.

4. Divide pastry into 10 parts, roll each into round and big enough to wrap up the century egg filling.

5. place the tarts onto a baking tray and glaze with beaten egg.

6. bake in a pre-heat oven at 190 deg. cel. for 30 minutes till golden brown.

7. remove, leave to cool and place onto paper cups.

mini pumpkin kuih

green bean paste in a round shaped

after steaming

In order for me to recycle the leftover green bean paste from the previous recipe. I have decided to make this mini pumpkin kuih... its kind of fun to experience something different. Its a very sticky situation and kind of oily too. If it is a bit more sweet then it will be great.. as the green bean a bit bare... as its not too sweet so its taste is not as wonderful.. welll, always learn from experience..

Ingredient


300g pumpkin


200g glutinous rice flour


60g corn flour


20 pieces cloves (since i dun have it, i used the crushed walnut)


1 tbsp oil


banana leaf (if have better, me... too smart use paper cup.. so become sticky situation)





As for the filling... pls. refer to the previous recipe (thailand bean paste fruits)





Method


1. steam pumpkin till cooked and mashed it. make sure drain all the water out if not the paste will be a bit watery.


2. add in glutinous rice flour, corn flour and oil, knead to form a dough


3. divide the green bean paste into 20 small portion, mould it round.


4. divide the dough evenly in 20 small portion. flatten the dough and wrap in fillings. use the back of knife to slice a few lines or maybe use the Satay stick to make the cross lines. stick in the upper part with the clove or the walnut. (for decoration only)


5. Base a banana leaf onto a tray.(really a better choice, i believed). put it inot steamer and steam over medium heat for 5 to 8 minuts. remove and serve.

Thailand Bean Paste Fruits

This is a very interesting dessert. I knew the existence of this dessert when I 1st went to Bangkok. And tat was like nearly 9 years ago.. yeah.. thats a long long time... only this year, I went to Bangkok, and I found it in MBK. So I bought it back and its soo nice.. just wondering how those people can make it and taste so amazing for a tiny food like this. Just few months back, I was flipping the pages of the recipe book. And there have this recipe, and i have no idea wat split green bean are, wat is green bean paste.. but just this few weeks, I have been thinking abt this green bean paste thing so I google it and google it back and forth, till I cant stand it anymore, I asked my mum wat is tat.. she dun do this type of baking but she have the knowlegde abt it... so i search in the supermarket for this split green bean . lucky I found it, and so happy as I can start the recipe running in my mind.. haahahaha,...

Ingredient:

250g grean bean paste (split green bean)

100g sugar

1/2 cup condensed milk (suppose to be coconut but i changed it)

few drops red colouring

few drops orange colouring

few drops yellow colouring

Agar-agar ingredient

13g agar agar powder

440g water

1tbsp sugar

Method :

1. soak split green bean in water for 1 to 2 hours. remove and drain. Put in the steamer and stea for 30 to 40 mins or until soft. remove and mash into paste. (For me, i used the blender to blend it)

2. dissolve milk and sugar, add in green bean paste, continue stirring and cook till fairly dry.. (its a bit of hand work here.. quite tiring to stir the dry paste)

3. take some paste, mould it into various fruit shape. Sitck with tooth pick, set aside to cool.

4. mix red, yellow and orange colourings accordingly with some water, brush it with different colouring. dip the paste into agar-agar mixture. Let it set.

5. repeat the step and dip the agar agar mixture for second layer and third layer, leave it to cool

6. for the agar-agar, boil the ingredients till the agar-agar powder dissolves.

devilish chocolate roulade (for me its slice)

This chocolate cake is really a killer... if a person loves the bitterness of the chocolate, this is a sure try cake. Esp the center cream area... its a lot of cream cheese and chocolate, also tope with some whipped cream and strawberrries... It is a good combination as the sour sweet strawberries make the cake have a extra kick taste... well.. wat to do, strawberries here is quite costly and most of the time is more sour than sweet taste.. Anyhow .. its time to typo in the recipe..

Ingredients :

a) 175g dark plain chocolate, chopped n melted

b) 4 grade B egg yolks plus 50g castor sugar

c) 4 grade B egg white plus 40g castor sugar

Filling:

a) 150g semisweet chocolate, melted (can add 3 tbsp coffee liquer, if u like)

b) 2 egg yolk

c) 2 egg white

d) 250g cream cheese

Method :

1. preheat the oven 190 deg.cel. Grease swill roll pan and line with baking parchment. Melt (a).

2. whisk (b) in a bowl until pale and thick, then stir in melted (a)

3. whisk (c) in a clean, grease-free bowl to soft peaks, then fold lightly and evenly into the step (2) mixture.

4. scrape into the swiss roll pan and spread into the corners. Bake for 10-20 mins, until risen and firm to the touch.

5. dust a sheet of baking parchment with cocoa powder. Turn the sponge out of the paper, cover with a grease proff paper and leave to cool.

filling method:

6. double boil (a). remove from the heat. beat (b), then pour (a) into the mixture and mix well.

7. in a separate bowl whisk (c) to soft peaks, then fold (d) lightly and mix in step (2) evenly into the filling. uncover the roulade, remove the parchment and spread with filling.

8. spread the filling mixture over the top, then top the second layer of the cake on the cream cheese mixture.

Pineapple Tarts

more brownish.. bake for extra time.. more crispy and the paste more chewy
lighter brown version.. more softer

just a upclose pictures only.. hehe

my first trial..oblong shape.. too lazy to make this pattern.. rounder more better/easier

The greatest thing about baking.. hmm.. alot of of ingredientssss can be store bought. And there created something like pineapple paste, red bean paste, etc.. I have bought the red bean paste for quite a while but yet to prepare anything tempting.. then last weekend, i just woke up and start digging out the recipe book and see wat i can make for fun.. and finally this pineapple tart tempted me soo much and i was looking at the ingredient. And I found out the ingredient needed is quite simple.. so I make the decision to make it and I went to look for the pineapple paste and see any available or not... yeah... so many box of container... so excited about it. So my mission began, and who knows the most simple ingredients can make u soo tiring yet so enjoying. As this ingredient used is cold butter and I was thinking cold butter. oh no.. my hand sure feel very tired from the spatula pressing... hehe.. but as long as the outcome is satisfying.. here comes the recipe

Ingredient:
Rich Short/Crust Pastry:
250g cold butter
50g icing sugar
1 egg yolk
360g plain flour, mixed with 2 tbsp custard powder and sifted

Pineapple Jam Filling:
Store Bought Pineapple Paste.
But if anyone wants to make their own paste, here's the recipe

2 pineapple, grated
200g sugar, 2 cloves
3cm cinnamon stick
1 tbsp lime juice

1 egg, beater, for glazing

Method:
1.pineapple jam/paste:
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.

2. Pastry:
Mix cold butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Leave aside for 30 minutes.

3. Get ready some flour and spread around the plate so that the pastry can be roll out OR for me, I used my palm to flatten the pastry and I place the pineapple filling in between and rolled it with both my hand.. there are many ways to do it... it all depends on the pattern you like.

4. Bake at 180 deg. cel. till golden brown. For me my estimated time is around 15 minutes to 20 minutes.

Note: Pineapple tarts must be totally cooled before storing so that the tarts will not turn mouldy easily.

peach trifle

well.. my first trial for trifle is not as appealing and as nice as i thought.. maybe i didnt really get the rite ingredient to make it. .. hehehhe...but still i will post out the picture..

Ingredient

for the cream : (A)

250g cream cheese

1 cup whip cream

1/2 cup of sugar

1tsp vanilla essence

for the sponge finger : (B)

one packet of sponge finger (around 20 stick)

one or two can of gina mango nectar or orange juice

One can of peach to layered

method :

1. mixed all ingredient (A) till fluffy.

2. dip the sponge finger in the mango nectar or the orange juice till soft

3. prepare a ramekin or a glass for layering the sponge finger then cream then the peaches then the sponge finger then the cream.

4. decorate with the left over peaches or maybe biscuit wafer.

my crafty card for xmas...

ya ya ya... its already new year .. hehehe... but these card have been made b4 the xmas and given out.. its not spectacular but all are a hard working hand made card.. happy viewing..