Another backlog...

This is another backlog from May...

May is a busy month. My family has quite a few tauruses and geminis in this month, and I am more than happy to bake each of them a cake. The only problem is that I tend to bite off more than I can chew!

I had a darn busy day to bake but was too late to back out the promise, so I made a simple sponge cake with fresh mango filling which is Teng's favourite.

The rest of the decor was left to his parents, aka Icing Room! Look, they are having fun!

... and doing a pretty good job!

All kids love birthdays, don't they?

Happy Birthday, Kai Teng.

Steamed Pau - 莲蓉包

It's been a while since I pick up this packet of lotus paste. I used to think that we use the same type of lotus paste for mooncake and for the pao but obviously I was wrong. So when I saw this packet that was meant for pao filling, I grabbed a pack... and it sat in my fridge until now I need to clear the fridge before we leave SG.

My sister and brother are taking their family over for a swim last evening, so the grand plan is to have the piping hot steam bun ready when they are back from the swim. Imagine holding the scorching hot bun when the body is shivering... Agh, good plan.

Only that I didn't get the timing right. The pao was over an hour late... and the first tray only ready when they are having dinner. Haha, just in time for dessert!

Luckily my family is always supportive and finish up praise eveything that I make. I only keep 2 for my phototaking today (will be uploaded soon).

------------------

Basic Yeast Dough
Recipe Source: cookingmomster

Ingredients:
500gm pau flour, sifted ( I use Blue Key Brand Pau flour )
6gm instant yeast (I used 11g)
100gm sugar
50gm shortening (I used crisco)
250gm water

Method :
1. Mix instant yeast in the water. Sprinke some flour (from 500g) over it. Wait till it is frothy (about 15min). The orginal method provided was to dissove the yeast with sugar and water. But I am a little skeptical so I followed the my same old method. Her method may also work, so it could be just a personal choice.

2. Mixed all the dry ingredients in a mixing bowl. Make a well in the centre and pour the yeast liquid. Mix well with a spatula (or your hand). Slowly work the shortening into the dough. knead until it is smooth and elastic. I used a little more than 250g of water but it all depend on the type of flour and few other factors. So "feel" as you work the dough.

3. Leave the dough to proof until it doubles in size. Cooking Monster divide into small piece then proof. Again, I think it is a personal choice.

4. Deflate the dough and divide them into 40gm piece (you can get about 18 portions). Flatten it into a small round disc. Place some lotus paste onto the centre and pleat the top. Place each dough on a piece of baking paper. Set aside and let it prove again until double its size. Estimated about 10 minutes.

5. Steam pau with high heat (with rapidly boiling water) for about 15 minutes or until the pau is cooked. Serve hot.

------------------

Notes:

• I added a few drops of Lemon Emulco (from Phoon Huat) to make it the bun pale yellow. This also gives a light citrus flavour.
• The lotus paste for pao is softer and "wetter" than those for the mooncake. It is not as sweet as the mooncake lotus paste.

Watermelon Vodka Cooler

When the weather was unbearably hot last week, I seek solance in a big big watermelon. It was way too big, and my stomach too small... and lucky me found this old recipe from an dated Her World magazine for which I can use up all the balance watermelon!

I got down to make this right away and keep the jug in the fridge. It was amazing I managed to stay sober that afternoon!!!

You can also replace watermelon with rock melon or strawberries. Just don't use apple and banana cos they turn brown really quickly.

I love this drink - frothy and refreshing in a humid afternoon!

-----------------------

Watermelon Vodka Cooler
Makes 2 tall glasses

4 cups red watermelon cubes (without skin)
6 tbsp (90ml) vodka
2 tbsp fine sugar (I skip this)
Juice from 2 limes

1) Blend all ingredients in a blender until smooth.

2) Pour mixture thru a fine mesh sieve (this is to remove the watermelon fibre, you can skip this step if you dun mind some roughage in your drink)

3) Serve it very chill.

Blueberry Cake

I thought I was going to run thru all the past bake and put them up, but I found that my memory really sucks... I can't recall anything surrounding those bake, and i simply not quite inspired to put up the post if I cannot recall the circumstances.

This afternoon I was longing for a warm mantou, and I knew I have a box of bun flour to use up before i move out. But. Where is the recipe?

I totally forgotten that my favourite recipes and folders have been cleared into boxes by now. Luckily I have few books which were intended to be remain in Singapore

Malaysian Baker, Kevin Chai, has a book where all the cakes can be whipped up without using any mixer. Though this is named Blueberry Cake, I think it is more like muffin than cake.

BlueBerry Cake
Source: Easy Stir n Bake Cakes, Kevin Chai
yield: I get about 5 muffins

100g plain flour
20g nestum (i used quaker oaks)
1 tsp baking powder
1/2 tsp baking soda
2 eggs
80g castor sugar
80ml corn oil
150g blueberry filling ( I used 120g fresh blueberries)
100g canned pineapple (I omit this)

1) Combine flour, nestum, baking powder, baking soda in a mixing bowl.
2) Combine eggs, sugar and oil. Stir into flour mixture together with blueberries and pineapple (if using) until well blended. Pour mixture into small paper cup.
3) Bake in preheated oven at 175C for 25-30min. Leave it to cool.

Tokyo Banana

Last night my kind sister nudged and reminded that I have long neglected my blog. Haha, lest I know there's at least 1 person in this whole wide world interested in what I write.

With most things being packed up for the shift, I hardly bake these days. Not that I have the time anyway. I remembered that I had quite a few things that were baked early this year, but never been blogged so I took few min to go thru my folder. And the very first photo I saw was this yummy banana cake which my buddy D brought back from Tokyo.

D told me this is a very popular souvenir in Japan - many people lug this home for their friends and relatives.

Each piece is shaped to look like the banana, and individually sealed, which is convenient for the modern urban people like us but a no-no to the environment. Haiz, but who is complaining!

Beneathe the wrapping is a ultra light chiffon (or is it sponge?) cake with banana cream filling.

The banana cream is delicious, a mysterious yumminess... The scientist in me wondered if it is made with real banana or just flavouring simply becos real banana will turn black in few minutes. To find the answer, I involuntarily reach out for another one, devouring after another, in my feeble attempt to reach a conclusion.

Soon enough the box is empty, and I am even thinking of ordering some on line and have then shipped to Singapore... hahaha, but the shipping cost is exorbitant!

D suggested that I made my own version which I think I would need years of research... but thanks for even thinking that I have the skills and knowledge to replicate this airy yummy stuff in my humble kitchen!

Thanks D for the "discovery" in Tokyo, and be sure I will send you a box if I succeed.

London Calling

I gone MIA again.

This time I was put on a west bound flight right after I returned from my family vacation at Club Med. I was expecting to have a nice warm summer in London, just like the sunny Cherating I basked with my family the week before.

But I was so so wrong, I had a miserably cold summer this morning. For tempearture of 16C, I was shivering all the way from hotel to the office. Lucky me it was a short 3 min walk!

Here's some pix taken at this trip:

nice new lounge at the Terminal 3!

going for healthier choices... or rather wanting to look classier snacking on fruits. :-)

Most ppl I know hates the airline meals, but I am among the few rare species that really enjoy the food served at 40,000 ft!

Buckingham Palace, London

Parliament Sqaure, London

The Millenium Eye, London.
taken this pix from my hotel window.

I was pleasantly surprised that the room is actually quite spacious.

You know what I did in the 13+hour flight? Listened and watched Jerry Yen through and through!

Happy Birthday J!

J does not like cake. He finds the cream more "yucks" then "yum", so this birthday I thought a birthday cookie will delight him.

I used the usual chocolate chip recipe, and baked it in the Pooh mold. Nutella is used to paint the eyebrown etc... really simpler and faster than baking a cake which will not be appreciated after all. :-)





This celebration means alot to us - I am grateful to him for putting his career on hold so that I can fulfil my dream to live in a the angmoh city! I am not good in saying anything mushy... just want to borrow this part from my fav drama "Down with Love" :

"...能够遇见你认识你喜欢你爱上你

感谢我每滴眼泪... "



---------------------
Will post the recipe shortly; am having problem with my word document now :-(

------------------------

Updated 30/8 with recipe:

Modified from here :

Chocolate Chunk Cookie

2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup granulated white sugar
1/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 1/4 cups (210 grams) chocolate chips

1. Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of your electric mixer, cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Beat in the vanilla extract.
4. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolate chips.
5. Roll the dough into about 1/4" thick. Press the mould over the dough, and remove the excess. ALternatively, put some dough inside the mould, and use a spoon to flatten out the dough, and fill up all the edges.
6. Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time.
7. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.