13 July 2017

Creamy Custard Bread 卡士达面包 (65C Tangzhong Method)


Creamy Custard Bread some name it as Milk Pudding Bread. It is my favourite, when I happen to drop by a bakery I always look for custard bread or bun. A perfect Creamy Custard Bread to me is having a soft bread texture with creamy pastry cream in it. I know there are many different varieties for the filling but I love the pastry cream filling which is without the use of condensed milk. The filling which is build up purely using egg yolks, milk, sugar and pastry flour.

I bet my son and hubby will be thrilled to see these creamy custard bread later. I'm using water roux (Tangzhong 汤种) starter in the bread dough again, as this will produce a soft bread texture. I would suggest to prepare pastry cream a day in advance of the bread making as the pastry cream needs time to  settle and firm up, this will make wrapping the filling process a breeze. 

I have to bake this custard bread as all the 12 pieces of Pork Floss Buns finished in just two days! The recipe yield: 12 buns

漂亮鬆软的面包,简单素质的生活,来一杯热茶,爆破在口里浓度刚刚好的卡士达甜馅,感觉是。。。和泡芙馅一样美好。

11 July 2017

Pork Floss Buns 肉鬆面包 (65C Tangzhong Method)


Pork Floss Bun is one of my family's favourite. There are two ways of presenting this bun, one method is by slicing open the top of the bun, apply mayonnaise and place the pork floss on top of it. (like what I did here) Second method is place the pork floss inside the bun. I'm now doing the second method.

The biggest challenge of moving house for a baker is not just packing and unpacking the kitchen but facing the new oven. Every single record I made on the oven temperature and timing may become irrelevant. I'm using my previous recipe on pork floss buns with minor changes. This recipe produces very soft bread texture.

I ate two buns straight just after taking the photos ^^

This recipe yield 12 buns.

06 July 2017

Tri-Flavoured Chiffon Cake 三味戚风蛋糕


Chiffon Cake, a light and airy cake which is popular among Asian. There are many different recipes and may be "rules" for baking a successful chiffon cake (which the cake sponge will not collapse or shrink a lot, once the cake is out from the oven). I used to adhere to my pandan chiffon cake recipe which I baked a lot recently for fundraiser.  

In this Tri-flavoured Chiffon Cake recipe, first rule is "you have to know your oven", yes, as simple as the rule yet very difficult for us baker to remember the fundamental baking rule. I placed an oven thermometer in my oven to monitor the actual temperature while baking the chiffon cake. 

In my recipe, I don't use cream-of tartar and baking powder. Beat the egg whites to the exact soft peak is very important. Combine the meringue into egg yolks mixture by using the correct folding technique is crucial for a successful chiffon cake. Yes, even I abide with the above rules I still encounter many times of unsuccessful bakes. We are human after all. ^^ There are many factors contributed to it, for instance, water in the mixing bowl, oily unclean cake pan., etc. 

05 July 2017

Milk Bread Curry Buns 柔软咖哩面包 (65C Tangzhong Method)


I have some leftover chicken and potatoes curry filling from making Spiral Curry Puffs, this week I'm into bread baking. In fact, I have made three batches of Milk Bread Curry Buns! Some of the curry buns were given away as a present to my son's piano teacher.

When I was searching for curry buns on the Internet, I saw the lovely curry buns created by Nasi Lemak Lovers, she wrapped her curry buns with Pandan Leaves. I think this is a good way of presenting the curry buns in South East Asia style, the pandan and curry leaves give a lovely fragrance and it does make this curry buns standout a lot. I'm using the bread recipe from my Pork Floss Buns, this recipe produces a soft milky bun texture which I think is best to go with the warm chicken potatoes curry filling. 

If you didn't finish consume the buns within the same day of baking, you may place it in fridge, heat up 20 seconds in a microwave will warm up the curry filling. 

This recipe yield 10 pieces of buns.

28 June 2017

Spiral Curry Puffs (Karipap Pusing) 螺旋咖哩角



Spiral Curry Puffs also known as Karipap Pusing is mainly the Malaysian and Singaporean popular teatime snack. It is not just consume by Malay, but Chinese and Indian too. They are deep-dried crescent shape pastries filled with curry powder and curry leaves, which give its distinctive fragrance and flavour, if you want to make it a spicy Curry Puffs, you can add chilli powder in it.  The filling is mainly with potatoes, onion and chicken. 

The success of this pastries lies in how you make the spiral skin, beautiful, crispy yet able to stay the same way when the puff cool down. Don't be intimidated by the step of making puff pastries, it is actually easier than you think. 

I made 40 small Spiral Curry Puffs (1/2 palm size) using recipe from Huang Kitchen with adjustment on the filling. You can straight away freeze up the extra curry puffs in the freezer, deep fried it only when you need to consume, no thawing require. A handy snack for a busy mum.  

这里已近入冬天,今早还下了一场冬雨。寒冷的外头和刚煎炸好滚烫的螺旋咖哩角形成强烈的对比。厨房空气里还弥漫着浓厚咖哩香料的味蕾, 感恩可以待在里头,一手抓着咖哩角,一手捧着热茶,享受凌静和独处的喜悦。这个螺旋咖哩角真的好棒!

26 June 2017

Mexican Coffee Buns (Roti Boy) 墨西哥咖啡面包


This is my second time making Mexican Coffee Buns, the first time was in June 2015. The previous recipe was using water roux in the bread dough and the butter filling was with icing sugar. This time I'm trying out Savoury Days Kitchen YouTube recipe, she is not using water roux in her bread dough, inside the filling is only butter and the topping is with some cocoa powder. My personal preference is I like my previous Mexican Coffee Buns recipe more because of the icing sugar in its filling make the bun taste better. 

The Mexican Coffee Buns raised beautifully with brown, crispy round dome! The bun texture is good too. This recipe yield 12 buns.


24 June 2017

Chai Kueh (Steamed Vegetable Dumplings) 菜粿


Chai Kueh (Steamed Vegetable Dumplings) is a Dim Sum for South-East Asia Chinese. It is covered with crystal clear soft chewy skin and crunchy vegetables such as shredded carrot, jicama and white radish. The filling is without meat, it is depends on the used of dried shrimps to give its flavour. 

I love to make Chai Kueh for my family, this post is the fifth times I published about Chai Kueh, I tried a few recipes before, if you ask me what will ensure a successful Chai Kueh skin? My answer is hot boiling water. Yes, not just hot but the use of boiling water will ensure a soft chewy skin which will not turn hard after steaming.

This round I adapted recipe from Rasa Malaysia with adjustment on the water and oil quantities. I made 44 pieces which is able to feed two meals for family of three. Store the extra Chai Kueh in freezer, take out and steam only when you need to consume.

Tip: Make the filling a day in advance. I'm the kind of person who love everything well organized. ^^

菜粿,共44颗。看着家里那一大一小吃下20颗菜粿的感觉是幸福的。感谢有他们一直陪伴我厨艺的成长。

19 June 2017

Chocolate Marble Bread 大理石面包



It has been a while since I updated my last blog post. Life is busy with kid, school, exams and after school activities. I still bakes in the kitchen, just not taking photos with my camera. This morning I made an effort to snap photos on my bake. 

I'm using the recipe from my previous bake Chocolate Marble Bread Toast (7 Dec 2011) the original recipe is from the Japanese baker Matumoto Youiti 松本洋一. This round I have modified a bit on my previous recipe by using melted dark rum chocolate instead of the unsweetened cocoa power. By using Tangzhong (water roux starter) in the bread, it produces a soft bread texture.