Breakfast Pancakes

Do you often crack your brain thinking about what to have for breakfast during weekends?  Hubby and I do. Afterall, it is weekend, we need something different. Something more fanciful.  Okay, at least pancakes are something different and fanciful for us.  I can count the number of times I had breakfast at MacDonalds :P

If you are looking to have a high carb breakfast, look no further. This is it.  These pancakes filled me up well.  Drizzle honey or maple syrup over them and dig in.

Morning Pancakes
Recipe adapted from Food.com
(Makes 6 pancakes)

1 cup all purpose flour (140g)
1 tbsp caster sugar
2 tsp double-acting baking powder
1/4 tsp salt
1 egg
1 cup milk (240ml)
2 tbsp olive oil
1 tsp vanilla extract

1. Preheat to medium heat a large non-stick pan.
2. In a large mixing bowl, mix together the dry ingredients.
3. In another bowl, beat the egg and then mix together the remaining moist ingredients.
4. Put the wet mixture into the dry mixture.
5. Stir until everything is just blended.
6. You will still have some lumps. (Ok to break up any very large lumpy pieces)
7. Put about 1.6 of the batter onto the hot pan.  Cook until the edges appear dry and top of pancake bubbly.  The bottom should be golden brown before turning.
(I used a ladle of mixture for 1 pancake, and that gives me a better gauge on the pancake size throughout)
8. Turn and cook until golden on the other side.
9. Serve with maple syrup and butter (I used honey and topped with some blueberries).

Claypot Bean Curd with Salted Fish & Minced Pork

This is yet another dish that I had at Mum's place when we were back for dinner one weekend, and I loved it so much I had to cook it on my own again.

It might just be a simple dish but I like how the simplicity of this dish kept me craving for more.  I can eat it on its own over a bowl of rice and nothing else.  I cannot stress enough on my love for one pot dishes huh? Hehe~

Bean Curd with Salted Fish & Minced Pork
(Recipe was adapted from a local recipe book - did not manage to get the book title & author's name)

1 tbsp chopped salted fish (deep-fried)
200g minced pork
2 boxes bean curd
2 chinese mushrooms (diced)
5 pieces button mushrooms (sliced)
10 to 12 pieces prawns (cut into cubes, about 3 pieces for each prawn)
2 chilli padi (diced)
1/2 minced garlic (I used 4 pcs because I love garlic!)

Seasoning
1 tbsp oyster sauce
1/2 tbsp sugar
1 1/2 chicken essence powder (I left this out since there is oyster sauce
added already)
1 tbsp chilli sauce
1/4 tsp salt
1/4 pepper powder

Starch Solution
1 tbsp flour / cornflour
1/2 cup water

Garnish
Spring onions

1. Steam bean curd for 8 minutes. Pour the water out and set aside.
2. Heat up 3 tbsp oil, fry minced pork, chilli padi and minced garlic till fragrant. (Add in prawns & chinese mushrooms and stir fry till prawns turn almost done)
3. Add button mushrooms and salted fish.
4. Add seasonings and fry for awhile.
5. Add starch solution, fry over medium heat till the gravy is thickened.

6. Lastly pour the sauce onto steam bean curd.  Sprinkle cut spring onions over (I had it in a claypot and served it as a one pot dish)

Matcha Japanese Cheesecake

Finally succeeded in drawing on my cheesecake! Uber pleased with it even though my drawing could improve further hehe!

I guess I watched too much Running Man that giraffe was the first animal I wanted to draw on this cheesecake!  If you are a Running Man fan, you will know what's with the giraffe ;)

Needed practice first to be sure I could draw quite steadily before working on the 2nd one. 2nd animal drawn was a piggy, and it was meant for a girlfriend (I cannot afford to have a blotched job for this giveaway!!).  I made 2 cheesecakes :D

Made specially for a nice girlfriend.

On a Japanese cheesecake baking craze? Yup, I think I am. Western no-bake and baked cheesecakes just have to take a back seat for now.

Matcha Japanese Cheesecake
(Makes an 8" or 9" cake)
Adapted this recipe from here and added matcha powder to it.
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter (I used salted butter)
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
2 tsp matcha powder (I will up it to 3 tsp next round as 2 tsp was too mild, not much matcha taste)1/4 teaspoon salt (I did not use this as I used salted butter)

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the matcha powder, cake flour,  cornflour, salt, egg yolks, lemon juice and mix well. (This time round, I put the mixture through a sieve to get a smooth cheese mixture, you may skip this step if you dont mind little lumpy bits at bottom of cake)

2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.

3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. (I scooped out 3 tbsp of mixture and added 2 tbsp of cocoa to make some chocolate mixture and put into a piping bag to pipe the drawings on the cake batter after pouring the balance mixture into the lined pan) Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).

4. Preheat oven to 200C (I used 220C for 30min as my oven temp is slightly lower than other oven) non fan forced. Bake for 20min. Lower temperature to 160C and bake for 10min (I did mine at 180C 20min). Turn off oven, and leave cake in oven with door closed for 30min. Open oven door slightly ajar and leave cake to cool inside for 20min. Finally, take cake out of pan and cool on rack.

Chocolate Yoghurt Bundt Cake

Having seen many many nicely baked bundt cakes previously, I bought one bundt pan so long time back that I had forgotten when. It was stashed away in my bareware storage area that I almost did not know I had it.
I followed Diana's recipe closely except tt I had replaced sour cream with yoghurt, that's why the name - Chocolate Yoghurt Bundt Cake. 
For the cake:
For the chocolate glaze:
1. Position a rack in the center of the oven and heat to 350°F (176.6°C) . Butter and flour a 10 or 12-cup Bundt pan and set aside.
Notes: 


Diana Gale of Domestic Goddess Wannabe's post on her Chocolate Sour Cream Bundt Cake made me remember that I have THE pan.  Diana's bundt cake looked yummy.  I wanted one of my own.  Not much procrastination this time and I baked it soon after.

The cake was really tender.  I had it cooled for quite awhile before I unmoulded it but it definitely was not a clean job.  The cake came apart at one side, but I still thought I could make a good photo out of it.  At least I tried.  No one says that only nice perfect food pics can make it to a food blog.  I could put in blotched food pics too hehe!

A bad job at unmoulding the cake, yeah?

The cake tasted great with moist insides.  I did not do the chocolate glaze as I wanted to keep my cake to the minimal (that's an excuse, I was just too lazy :P).

Alright, chocolate lovers go bake this cake, you will love it.


Chocolate Sour Cream Bundt Cake (Serves 12-16)
Adapted from Domestic Goddess Wannabe and twopeasandtheirpod, Inspired by Jennifer Wong

1 cup (225g) unsalted butter, plus more for the pan
1/3 cup (39.3g) cocoa powder (we use Dutch processed) - I used Valrhona
1 teaspoon (5.69g) kosher salt
1 cup (240ml) water
2 cups (250g) plain flour, plus more for the pan
1 3/4 cups (350g) granulated sugar - I reduced this to 1 1/4 cups
1 1/2 teaspoons (7.2g) baking soda
2 large eggs
1/2 cup (116g) sour cream (or Greek yogurt)
1 teaspoon (5ml) pure vanilla extract

4 ounces (120g) bittersweet chocolate, finely chopped - I used Valrhona 70%
1 1/2 tablespoons(16.8g) corn syrup (or agave nectar)
1/2 cup (120ml) heavy cream
1 1/2 tablespoons (21g) granulated sugar

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Cake can be kept in the fridge in an air-tight container for up to 5 days, or frozen for up to 3 months. 
You can halve the recipe and make the cake in a 6-cup Bundt pan or a 5x9-inch loaf pan. You will need to adjust the baking time accordingly.

Flower-shaped Match & Cocoa Bread

Recently I purchased a flower shaped bread pan from Taobao.  I eyed it for some time and finally caved in.

Mood is good with the vacation date drawing nearer.  I wanna bake a loaf of flower shaped bread, can I? He he he~

Our trip this round is to Japan.  I went along with baking a matcha flower shaped bread then.  Friends know my love for anything matcha.

Went about adapting Kimmy's recipe.  I added some cocoa to one part and matcha powder to the other, and the loaf had that lightly marbled effect with more green than brown, but it was okay for me :)

Halved the recipe and made one loaf. Dough fitted well in the pan and I was pleased with the end result.

Flower-shaped Matcha & Cocoa Bread

Recipe by Kimmy Cooking Pleasure

Overnight Dough

100 gm bread flour

200 gm plain flour

3.5 tsp instant yeast

250 ml water

Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.

Bread Dough

300 gm bread flour

2 tbsp milk powder3 tbsp sugar

1.5 tsp salt

1 large egg

6 tsp cocoa powder

3 tsp matcha powder

50 ml water [more or less]

60 gm butter [2 tbsp]

1. Add all the ingredients [except water, butter and cocoa paste] to the sponge dough.

2. Knead until well combined, then gradually add in water [if necessary] while kneading until a soft dough is formed.  Knead for about 10 minutes then add in butter.  Continue kneading until soft, smooth, elastic and dough does not stick to the fingers [about 15 minutes on high speed].

3. Divide dough into 2 equal portions.  Add cocoa powder to 1 portion and matcha powder to the next and knead until well incorporated to each bread dough.

4. Shape into balls separately and cover each with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.

5. Roll each portion flat and stack up alternating the plain and cocoa dough.  Flatten and  fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size.

6. Bake in preheated oven at 180deg C for 25min. Remove to cool on rack immediately after baking.

Japanese Cheesecake

Inspired by the Japanese Cheesecake fb post by Dr Leslie Tay from ieatishootipost, I made one too. I followed Dr Tay's oven baking direction by putting it on high and bringing temperature slightly lower, then resting it and all and it brought about really good results. The cake rose nicely with no cracks, not much shrinkage when cooled and was cottony soft, so soft that it literally melts in your mouth. I aren't joking.

Hubby ate it first and told me "the cake's good, it is so soft, I prefer this to western style cheesecakes!" I did not believe him lor. And so I tried a slice, and it was gobbled up in no time. It was that nice.

Yup, I haven't eaten store bought Japanese cheesecakes before. I made one long long time ago and it was a flop, it was so heavy and cakey. That was my first and last encounter with baking and eating this cheesecake. It was not until I saw Dr Tay's post on his FB that I decided it was time to give myself and the Japanese cheesecake a second chance.  No regrets trying it out. I did it and will do it again. Different flavour next round!

Japanese Cheesecake
Recipe by Rasa Malaysia
(Makes an 8" or 9" cake)

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter (I used salted butter)
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 teaspoon salt (I did not use this as I used salted butter)

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.

2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.

3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. (I scooped out 2 tbsp of mixture and added 1 tbsp of cocoa to make some chocolate mixture) Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). (Dr Leslie Tay's baking direction: Preheat to 200C (I used 220C for 30min as my oven temp is slightly lower than other oven) non fan forced. Bake for 20min. Lower temperature to 160C and bake for 10min (I did mine at 180C 20min). Turn off oven, and leave cake in oven with door closed for 30min. Open oven door slightly ajar and leave cake to cool inside for 20min. Finally, take cake out of pan and cool on rack)

Cook’s Notes (Rasa Malaysia):
1. I baked the cake in 9” round tin, did not line the sides.

2. If you use a 8″ pan, it is very important to line the sides of the 8” pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5”.

3. If springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil, to prevent seepage.

4. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).

5. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath, I used hot water.

6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about ½ inch to 1 inch after cooling, it’s normal. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend.

7. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.

Durian Pancakes

Do you like Four Seasons Durians pancakes?  I loooove them.  Used to buy them whenever I am at Takashimaya, but not anymore. I make them now. Yes, at home.  So we can have durian pancake desserts whenever we feel like it till our durian puree runs out.

Easy to make and nice to eat. If you have ever made dorayaki or english pancakes before, this is gonna be a breeze for you :)

Durian Pancakes
Recipe from Cuisine Paradise
(makes 9, 10cm diameter pancakes)

100g Plain Flour
1/2 Teaspoon Double Acting Baking Powder
200ml Thick Coconut Milk/ 150ml Fresh Milk
1 Egg, 60g
70g Caster Sugar
Pinch of Salt

Filling
200g Fresh Durian Pulp, seeds removed

1. Sift plain flour and double acting baking powder together.

2. Beat egg and sugar until creamy and fluffy (about 3 - 4 minutes) before stirring in the flour mixture.

3. Next add in remaining ingredients, mix well to form a smooth batter.

4. Set batter aside in the fridge for about 30 minutes.

5. Heat up a non-stick pan, lightly grease it with cooking oil and add in 1 1/2 tablespoon of batter, swirl pan and cook the pancake skin over medium low heat. (for thin and crispy wrapper reduce to 3/4 tablespoon and swirl it as thin as possible)

6. Turn the pancake over when you see large air holes appearing on it and cook for another 1 minute or less depend on its thickness.

7. To serve, scoop some mashed Durian pulp onto pancake skin and fold into half to form semi-circle. Serve immediately or keep in the fridge for cold version.

Wanton Mee with Cha Siew & Choy Sum

Singapore is a food paradise and there are just so many local delights to eat and try here.  Hainanese chicken rice, char kway tiao, Laksa, Wanton Mee and so many more that are yummy.

Hubby loves eating Wanton Mee.  Since I have tried my hands at making my own cha siew the last round (and it wasn't all too bad for a 1st timer!), I thought why not make cha siew again, then wrap some wantons and... cook Wanton Mee for dinner, for him - my hubby :)

I used the same cha siew meat recipe that Mum has always used.  This time round I added some maple syrup to the marinate so that the meat could be sweeter (which I like!), hehe~

I was a tad lazy to make my own wanton skins, so I bought ready-made ones from the supermart.

It was my first time making wanton.  I have seen my Mum make them before and had tried helping her with the wrapping part, so it was not all too difficult.  Afterall, with the wide amount of info we can get from the internet and with youtube, anyone can more or less self-learn cooking and baking easily.

Anyway... long post ahead.  Beware.

Airfried Cha Siew 
(Improved version)
150g pork butt (shoulder)
1/2 tbsp soya sauce
1 tbsp cha siew sauce
1 tbsp maple syrup (you can use honey too)
1/2 tbsp sesame oil
3 pcs garlic
A pinch of red food colouring (optional)

1. Mix all ingredients (except the meat) together and test taste to see if it is of your desired sweetness. Place in meat and coat well and let it season for 2 hours, or overnight, if possible.
2. Preheat airfryer at 200deg for 5 min.

3. Place marinated meat on baking tray and airfry 5 min.  Brush meat with sauce on both sides and continue letting it be airfried for another 5 min.

4. Brush sauce on both sides, reduce temperature to 180deg and airfry for about 15 min until charred at some areas. Same thing, brush sauce and flip at every 5 min interval till done.

5. Remove cha siew and slice when slightly cooled.


Wanton Soup

Filling
* 300g minced meat
* 4 pcs of water chestnuts (de-skin and minced)
* 3/4 tbsp of minced dried sole fish
* 3 tbsp sliced spring onions

1 packet wanton skin wrap

Marinate
1 tsp sesame oil
1.5 to 2 tbsp soy sauce (I use premium grade soy sauce by Kwong Cheong Thye and the soy sauce tastes salty sweet)
1/4 tsp pepper
1/2 tbsp Shaoxing / hua diao wine
1/2 tbsp cornstarch

Soup base
1 small handful of anchovies (remove head, wash 2x and drain)
1 carrot (de-skin)
1 onion (de-skin, wash and leave as whole)
1200ml water
1/2 pcs of dried sole fish

1 bunch of choy sum vegetables (or any type of vegetable of your choice)
Salt to taste (after soup has been cooked)
Finely chopped spring onions (for garnishing - optional)
1/2 tbsp fried sliced onions (for garnishing - optional)


1. Combine all filling ingredients with * asterisk in a bowl.
2. Add in all marinate ingredients into meat mixture.
3. Mix meat mixture with a fork/ a pair of chopstick/ spatula till well mixed.

4. Cover with clingwrap and leave in fridge for 2 hours to 4 hours.
5. Meanwhile, cook the soup base.  Place all soup base ingredients and water into a pot and bring to boil.
6. Lower fire and let soup simmer for further 45min.
7. Turn off fire and leave till ready to be used.  Remove all soup base ingredients.
8. When ready to wrap wanton, gently tear off each piece of wanton skins and leave on a clean dry plate (with each wanton skin stacked on each other).
9. Prepare some water in a small saucer (for dapping around wanton skin to help stick the skin together)
10. Place a piece of wanton skin onto the palm and scoop a teaspoon heap of marinated filling on centre of skin.
11. Dip a finger with some water and dap it around half side of skin.
12. Bring the skin together to form a triangle shape, then bring 2 ends of the triangle to meet the centre with the help of some dab of water.
13. Apply slight pressure to to crumple up the excess skin, forming a rounded "bottom" (fillings portion).  Repeat the same for the remaining wanton.  Keep in airtight container.
14. Bring the pot of soup base to boil (add choy sum and cook, then add salt to taste), and at the same time, bring a small pot of water (for blanching of dumplings) to boil.
15. Add a few drops sesame oil/ cooking oil to the boiling water (for blanching).
16. Lower heat to medium, gently put in required amount of wanton into water and let it cook.  It will float when done, then leave for about 20 seconds more before scooping it up with a sieve.

17. Put wanton into bowl and scoop soup and choy sum over wanton.

18. Garnish with spring onions and fried onions.  Serve on its own or with wanton mee.


Wanton Mee

Sauce for each place of noodles
1 tbsp fried shallot oil or sesame oil
1 tsp soy sauce
1 tsp oyster sauce
1 tsp sambal chilli sauce
1 tsp tomato ketchup (optional)
1 tbsp of soup base (if preferred)

1 small pack of egg noodles
Water

1. Put a small pot of water to boil (for blanching of the egg noodles).
2. While waiting for the water to boil, prepare the sauce for each plate of wanton mee. Mix well.

3. When water comes to a boil, put in loosen bunch of egg noodles and cook till al-dente.
4. Place blanched noodles into a bowl of room temperature water with strainer and do a quick blanch back at the boil water for 3 seconds, strain well and place noodles on the plate with sauce.

5. Place some pieces of wanton, sliced cha siew and choy sum on top of egg noodles and serve immediately accompanied with soup and some green chillies.

Pull-apart Red Bean Buns with Mickey Cocoa prints

Mum used to buy us red bean buns when we were young.  Easy to pack to school and filling enough, and above all that,  Dad loves red bean buns, those pull-apart ones. Hehe, back down memory lane.

 I have red bean paste, hence I did these, and of course packed some for Dad!  I wanted it to be cute buns, not plain ones.  Cocoa prints to liven up the buns came into my mind and I did just that. I had previously bought some mickey mouse cookie cutters during my first trip to Tokyo Disneyland some 7 years back and it was left untouched! Im not a cookie person so cookie cutters were like white elephants to me, but not anymore now. Who says cookie cutters are only meant for cutting cookies? :P

I thought the buns looked sweet more rather than cute haha!  Okay, anyway,  I like them still. Soft buns even on the next day.

The pull-apart buns were made using Alex Goh's gelatinized sweet bun recipe from the Magic Bread book.  I halved the whole recipe and yield about 480g dough, divided them into 9 pieces weighing between 53g to 54g each.

Gelatinized dough
100g bread flour
70ml boiling water

1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.

Basic sweet bread dough
(Yield 1000g to 1100g dough)

300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175ml cold water
1 cold egg (about 60g)
60g cold butter, cubed 
(Since I halved the recipe, the balance egg yolk was kept for the cocoa prints on the buns, I removed as much of the white)
270g red bean paste (divide into 9 balls weighing 30g each)

Cocoa Printings
Remaining half egg yolk
1.5 tsp cocoa powder
1 tsp water
Required: Cookie cutters or clean brush to "draw" on the buns

1. Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the side of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40 min or until doubled.
7. Punch down dough and divide into 53g / 54g ball, leave aside for 5 min for easier shaping.
8. Roll out each ball and fill with the red bean paste ball.  Seal up and place sealed sides facing down on greased baking tray, flatten it slightly with the palms and let proof for 45 min or till double in size.
9. Mix all the ingredients for cocoa prints till a smooth paste. Dip cookie cutter or clean brush into cocoa paste and gently place cutter on bun top to stamp out the outline / draw out desired picture on bun tops. No need to egg brush bun tops when doing prints.

10. Bake in preheated oven at 180 deg for 15-20 min.  Remove to cool on rack.

How's these Mickey Cocoa print buns?  Keke~ ♡♡♡

Bamboo Pith & Chinese Mushroom Soup

Nothing proves to be more heart-warming than to have a bowl of delicious soup at home, right?

Some 2 months back when we were back at my Mum's place for dinner, Mum cooked some nice dishes plus a pot of delicious soup that I fell in love with. I asked Mum for her recipe and cook this soon after.

Simple yet yummy and nutritious.  Hubby who is not much of a mushroom lover gave positive comments after drinking a mouthful.  Just thinking of it makes me miss the soup so much!  Okay, I must admit I am not only a soup lover, but also a mushroom lover, so this soup works for me.

Bamboo Pith & Mushroom Soup
Serves 2

10 pcs of bamboo pith (竹笙)
5 pcs of chinese mushrooms
10 pcs of canned button mushrooms (optional)
10g white fungus
8 to 10 pcs of dried scallops (rinsed)
2 tbsp of dried lily bulbs (rinsed)
A small bunch of Solomon Seal Rhizome (玉竹片) (rinsed)
1 pc chicken breast (remove fats and washed)
2 tbsp goji wolberry seeds
1.5 to 2 litres of water
Salt to taste

1. Soak bamboo pith till soften then cut both ends, remove any dirts and black specks, rinse and drain. Cut into half if you prefer smaller pieces.
2. Soak chinese mushrooms till soften and remove stalks. Cut into half.
3. Soak white fungus till soften, remove the hard centres and shred into smaller pieces, rinse and drain.
4. Place bamboo piths, chinese mushrooms,  white fungus, dried scallops,  dried lily bulbs and Solomon Seal Rhizome into a pot of water and bring to boil.
4. Bring a separate small pot of water to boil,  put in chicken breast and blanch it for about 1 min to remove oil and scum. Rinse blanched chicken breast under running water and place chicken breast into the main soup pot.
5. Bring to boil on medium high heat for about 20 to 30min then let it simmer on low heat for further 45min.
6. Meanwhile, soak goji wolfberry seeds till plump, rinse and drain.
7. Add button mushrooms and goji seeds into soup pot.
8. Add salt to taste. Serve.

Note:
- Chicken breast can be replaced with chicken drumsticks if preferred.
- Chicken breast works better if you prefer the soup to be less oily. Breast meat can be yummy too when dipped in some black soy sauce while paired with the soup.

Chocolate Magic Custard Cake

When was the last time I bake a chocolate bake with my oven?  I cannot recall.  I spend more time making bread more than any other bakes now, but when I saw Diana Gale's post on her chocolate magic custard cake, I knew I had to bake it. Diana's photos of her rich looking chocolate cake won me over.

If I had any worries about the cake not doing its magic to form the layers, they were unfounded lor!  The cake did its job and formed its layer. Though mine had only 2 layers formed (there should be 3 layers rightfully), it was still delicious.

Really a nice, smooth, rich and yummy chocolate custard cake.  Easy to prepare and serve during gatherings since you can do this in advance, chill it and serve.

Next try will be the matcha flavoured magic custard cake!

Chocolate Magic Custard Cake (Serves 10-12)
Recipe by Diana Gale from Domestic Goddess Wannabe

1/2 cup (113g) unsalted butter
1/4 cup (45g) chocolate - I used Valrhona 70% - break into smaller pcs
2 1/2 cups (600ml) milk - I used whole milk
1 cup (115g) plain flour
1/8 teaspoon salt
3/8 cup (44g) cocoa powder - I used Valrhona
4 large eggs, separated
1/8 teaspoon white vinegar
1 3/4 cups (210g) icing sugar
2 tablespoons (30ml) espresso, lukewarm
1 teaspoon (5ml) vanilla extract
extra incing sugar sugar for dusting - I used a combination of icing sugar and cocoa powder (I did not dust the cake top)
fresh berries for garnish - optional
whipped cream for garnish - optional

1. Preheat the oven to 325°F (160°C). Lightly grease a 8x8-inch baking pan.
2. Melt the butter and then add in the 45g of chocolate and stir till melted, then set aside to slightly cool. Warm the milk to lukewarm and set aside.
3. In a separate bowl, whisk together the flour and cocoa powder. Set aside.
4. Whip the egg whites with vinegar to stiff peaks. Set aside.
5. Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
6. Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk in the milk until everything is well mixed.
7. Whisk in the egg whites in three batches until all of the egg whites are folded in.
8. Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly.
9. Allow cake to completely cool before cutting and then dust with confectioner's sugar and/or cocoa powder.
10. Garnish with fresh berries if desired.

Baked Chocolate & Matcha Mooncakes

An advanced Happy Mid Autumn Festival to all!!!  It is a good time to get together with your family on this day, chatting and savouring mooncakes paired with a pot of good chinese tea.  And yup, I fell for it in end. I just had to make these mooncakes when I saw Ann's post on her baked chocolate and matcha mooncakes.  It was easy, real easy to do and were yummy.  I used red bean paste for the fillings as I had some stashed away in my freezer.  I just had to buy the alkaline water, golden syrup and melon seeds and got on the mooncake baking craze.

It was definitely a long wait before I could cut these mini mooncakes up to see the insides and take a bite into them.  3 days' wait! Yeah, this is especially important because   the crust will then soften and then turns slightly chewy, a term which is called 回油 in Chinese.

With this first try at making mooncakes, I am now confident to try making more of them.  It really isn't that tough to do afterall.  Plus mooncaking making is so so fun lor!

Baked Chocolate Mooncakes
Recipe by Anncoo Journal

113g Plain flour
18g Cocoa powder (I used valrhona cocoa powder)
85g Sugar syrup
25g Peanut oil
1/2tsp Alkaline water

360g Coffee lotus paste (store bought) with one handful of melon seeds,  divide into 12 portions, 30 each (I used red bean paste instead)

1. Mix sugar syrup, peanut oil and alkaline water together thoroughly.
2. Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
3. Divide dough into 12 portions, 20g each and roll into balls. Wrap the dough around the coffee lotus paste.
4. Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
5. Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
6. Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately with the crispy skin.
Wait for about 3 days for the mooncakes for skin to soften (回油)before serving.

Baked Matcha Mooncakes
Recipe by Anncoo Journal

120g Plain flour
10g Matcha powder
100g Sugar syrup
30g Peanut oil
1/2tsp Alkaline water
 
Filling :  420g Red bean paste (store bought), divide into 14 portions, 30g each
dough skin : 18g
 
1. Mix sugar syrup, peanut oil and alkaline water together thoroughly.
Sift plain flour and matcha powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
2. Divide dough into 14 portions, 18g each and roll into balls. Wrap the dough around the red bean paste.
3. Shape it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
4.  Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
5. Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately with the crispy skin.
Wait for about 3 days for the mooncakes for skin to soften (回油)before serving.

Air Fried Char Siew

I have kind of neglected my airfryer. And so it is time to put it to use again huh? Hehe... I used Mum's recipe and made char siew with my airfryer.

How is it for a first try? Hubby said it was not too bad despite it being a first time at it.  Happy was I, but I definitely had more rooms for improvements.  That means I could make more cha siew! I love char siew.   Sweet ones especially. Yummy!

Airfried Char Siew
(With reference from YukieCody's recipe)

500g pork butt (shoulder)
2 tbsp soya sauce
2 tbsp char siew sauce
1 tbsp sugar
1 tbsp sesame oil
5 pcs garlic
A pinch of red food colouring (optional)

1. Season all ingredients with meat for 2 hours, or overnight, if possible.
2. Preheat airfryer at 200deg for 5 min.
3. Place marinated meat on baking tray and airfry 10 min.  At 5 min, brush meat with sauce on both sides and continue letting it be airfried.
4. Reduce temperature to 160deg and airfry for about 15 min until charred at sime areas. Same thing, brush sauce and flip at every 5 min interval till done.
5. Remove char siew and slice when slightly cooled.

Pandan Bread with Crumble Toppings

How do you like using pandan leaves in your food and bakes?  I love the fragrance it gives off when incorporated into my food and cakes.  I use them in desserts as well.  Good to use them in my bread too!  I made this pandan bread many times before and is definitely one good recipe to go to when I have this crave. Too bad I finished the kaya spread, otherwise it would make a good combi with this loaf!  Try it, you will love it :)

Pandan Bread with Crumble Toppings
Recipe by Honey Bee Sweets

300g bread flour
55g caster sugar
5g instant active yeast
2g salt
1/2 tbsp milk powder
1 egg
55ml coconut milk
2 tbsp pandan juice (2-3 pandan leaves blend with 2 tbsp water, sieve) - I blended 5 pcs of pandan leaves with 2 tbsp water, sieve and leave overnight, and used the bottom dark green portion as it gives off more fragrance)
1/2 tsp green colour pandan extract (Just a few drops will do)
90ml water

Filling:
6 tbsp kaya spread - I omitted this

Crumble Topping:
25g butter, room temperature
25g caster sugar
40g all purpose flour

Crumble Topping Method:
1. Using mixer or just wooden spoon, mix butter and sugar together till creamy.
2. Add flour in, using finger tips, incorporate the mixture till it resembles bread crumbs.
3. Refrigerate till needed.

Pandan Kaya Loaf Method:
1. Mix all ingredients together for the Pandan loaf in a large mixing bowl. Mix well till it comes together.
2. Knead the dough till it is not sticky and elastic. Takes about 20 to 25 minutes.To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
3. Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes till double in size.
4. Punch out the air after proofing. Divide the dough into 3 equal portions. Roll into balls and let rest for 10 minutes before shaping.
5. Grease the loaf tins. Taking one dough ball and roll flat using a rolling pin into an oval shape. Spread 1 tablespoon of kaya (optional) onto the surface.
6. Roll it up in a swiss roll form length wise and seal the edges tight. Set aside.
7. Repeat with the rest of the dough balls till all is completed. At the end, you have 3 long logs. Using the 3, plait the dough logs together and gently place it into the prepared loaf tin.
8. Let proof for 45 minutes covered till it fills 90% of the tin.
9. Preheat oven to 180°C. Brush the top of buns with egg wash. Sprinkle the crumble topping over the loaf.

10. Bake in the oven for 35 to 40 minutes. Once done, remove from oven and let cool in the tin for 10 minutes before unmoulding. Slice when it is cooled down.

Condensed Cream of Mushroom Soup

A simple recipe for condensed cream of mushroom soup I have here.  You too could whip this up fast, and serve it right away, paired with some garlic bread for dips.

I came across this recipe from Salad in a Jar and just had to try it out.  Made using just a blender and microwave, cook noobs like me can now enjoy yummy mushroom soup at home in no time.

Condensed Cream of Mushroom Soup
Recipe from Salad in a Jar
Serves: 3

1 teaspoon onion powder (I do not have this, so I used half side of a yellow onion, chop till fine)
2 tablespoons cornstarch
1 tablespoon canola or vegetable oil
⅛ teaspoon white pepper
¼ teaspoon salt (or to your taste)
Pinch of sugar
8-ounces 2% evaporated milk
Handful (approx. ¾ cup) fresh mushrooms, sliced (I used a mix of swiss mushrooms and portobello mushrooms)
A handful of oyster mushrooms (I added them for extra bite)

1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
2. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.