Taiwanese Windsor Bakery Bread

Ingredients:

250 g. bread flour, plus more as needed

1 tsp. instant yeast

25 g. granulated sugar

1/2 tsp. salt

1 egg yolk

140 g. milk, plus more as needed

25 g. softened unsalted butter

To brush on bread:

Egg wash

Icing sugar (dusting)

Methods:

1. In a mixer bowl add all ingredients, except for butter.  Using a dough hook, knead at low speed until it comes into a rough dough, about 5 minutes.  If the dough is too dry, you can add a bit more milk, teaspoon by teaspoon.
2. Add the softened butter and continue to knead on medium speed for another 15 minutes or until you reach a window-pane stage.  To check window-pane, just tear a small piece of dough, about 1" ball, flatten it with your fingers and hold it between your thumbs and slowly stretch it, you can stretch it thin like a membrane without it breaking.  If it breaks, try to knead for another minute or two and check again.  The dough should be smooth and very elastic at this point.  It is also important to note that you don't want to over-kneading the dough as the gluten can break and your bread will have problem rising.
   
3. Oil the bowl and put the dough in there, cover and let it proof at a warm place for about 1 hour or when the dough has doubled in size.  To check, poke your finger into the dough and the indentation stays, the dough is done proofing.
4. Punch the dough down to release air.  Tip it out onto a pastry mat.  Knead it a few times and then divide into 9 equal dough. Roll each into a round shape.  Cover and let them rest for 10 minutes.
5. Grease a 9" x 12" baking pan with butter.
6. Work with one dough at a time and keep the rest covered.  Take one dough and roll out into about 3 x 4 inches, then Swiss roll it up gently.  Pinch the seams together and put it aside and cover.  Repeat with the rest.
7. Starting from the first one you roll earlier, roll it out longer with your fingers and palms, to about 7" in length.
8. Place in the greased baking pan, and continue with the rest.
9. Cover the pan and let the shaped dough proof again at a warm place for about 1 hour or until they are puffy.
10. Preheat oven to 180 degree Celsius, 10 minutes before the end of the proofing time.
11. Brush the dough with egg wash.
12. Place the pan on the middle rack and bake for 15 minutes or until lightly golden brown.
13. Remove from the oven and place on a wire rack to slightly cool down and transfer the bread from the baking pan onto a wire rack.  Dust icing sugar generously over the top.  I did not dust icing sugar at this point as it will melt and create sticky top.  I dust icing sugar only upon serving.

Before final proofing

After final proofing

Into the oven

Done baking!

My breakfast is served....

This recipe is adapted from 'whattocooktoday.com' with slight adjustments to suit my baking preference.

Checkered Matcha Milk Loaf

 

Ingredients: 

Tangzhong:

20 g. high protein bread flour (sifted)

100 g. milk or water (I use milk)

Main Dough:

130 g. fresh milk (chilled)

1 egg yolk

30 g. caster sugar

1/2 tsp. salt

10 g. milk powder

280 g. high protein bread flour (sifted)

1 tsp. instant yeast

25 g. unsalted butter (room temperature)

Egg wash - for wash

Matcha mixture:

1 tbsp. milk

2 tsp. matcha powder (sifted)

Methods:

1. Prepare tangzhong by mixing flour in water in a pot; whisk together ensuring the mixture is well combined with no lumps.  Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
2. The mixture will gradually become thicker.  Once you notice that some 'lines' appear in the mixture for when you stir with the spoon, it's done.  Transfer into a clean bowl.  Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up.  Let cool for 15-20 minutes.  You can pre-make tangzhong ahead of time and store it chilled in the fridge for a few days.  If you have chilled your tangzhong, ensure to return it at room temperature first before using.
3. For the matcha mixture; in a small bowl, add 1 tablespoon of milk and add sifted matcha powder into the milk.  Stir to combine and dissolve matcha powder completely.  Set aside.
4. When tangzhong has cooled completely, in a mixer bowl, add egg yolk, milk, tangzhong, then followed by dry ingredients; sugar, salt, flour, milk powder and yeast.  Using a dough hook, mix on low until the dough almost comes together; add in butter, increase the speed to medium and mix until the dough is smooth, elastic and not sticky; for about 10 to 15 minutes.  Check to see if dough has achieved windowpane stage.
5. Remove dough onto a pastry mat.  Divide dough into two equal portions.  Leave one to rise, and place the other back into the mixing bowl.  Add matcha mixture from (3) above, into mixing bowl and mix using the dough hook until well incorporated.
6. Transfer matcha dough to pastry mat and shape both dough into smooth, round balls.  Let proof in a warm place covered with cling wrap until doubled in size; approximately 45 to 60 minutes.
7. Grease hands lightly with neutral flavored oil.  Punch down both milk and matcha dough to deflate/degas.  Divide milk dough into 8 equal portions.  Roll each portion into a round, even ball then let sit on the table top to rest, covered using a kitchen towel/cling wrap for 15 minutes.
8. Shape each portion into tight round balls and place in a greased loaf pan alternately.  This means if you are placing a milk dough on the bottom, you will need to place a matcha dough next to it on both sides, and also above it.  Cover with a cling wrap and let it rise for the second round of proofing.  This takes approximately about 45 minutes.
9. During the last 10 minutes of proofing, preheat oven at 190 degree Celsius.
10. Just before putting the proofed dough into the oven, brush with egg wash.
11. Place the loaf pan at second lowest rack, at 190 degree Celsius for  25 minutes, then lower down the temperature to 180 degree Celsius and continue to bake for a further 10 minutes.
12. Remove from oven and remove bread from pan and allow to cool completely on a cooling rack before slicing and serving.

Before 2nd proofing

After 2nd proofing

Out from the oven

My breakfast platter...

• As usual, I make use of whatever size of loaf pan that I have in my pantry.  Thus, I portion each milk and matcha dough into 8 portions instead of the original recipe of 6 portions.
• If you can't remove the bread right out from the oven, let it cool down a bit in the pan; then run a knife over the sides.

This recipe is adapted from 'thebakeanista.com' with slight adjustments to suit my baking preference.

Butter Chicken

 

Ingredients: (serves 2)

300 g. chicken thighs (skinless and boneless)

1/2 tbsp. chili powder (adjust the spiciness according to your preference)

1/2 tbsp. lemon juice

1 1/2 tbsp. unsalted butter

2 cloves garlic (peeled and finely minced)

1/4" ginger (finely minced)

1 tbsp. tomato paste

1 tbsp. tomato ketchup

1/4 tsp. garam masala

Salt (to taste)

1/2 tbsp. sugar

3 tbsp. water

2 tbsp. whipping cream

1/2 tbsp. parsley (roughly chopped)

Methods:

1. Cut chicken into chunks, place into a bowl and marinate with half of the chili powder and lemon juice.  Set aside.
2. In a heated pot, melt butter.  Add garlic, ginger and stir few times.  Add chicken and saute until turns white.  Add the remaining chili powder, tomato paste, ketchup, garam masala, salt, sugar and water.  Simmer on low until the chicken thighs are cooked through and becomes tender.
3. Add whipping cream and chopped parsley; stir to mix well and remove from pot.
4. Drizzle more whipping cream on top of the butter chicken before serving, if you like.

I adapted this yummylicious recipe from 'rasamalaysia.com' with adjustments to suit my cooking preference.

Japanese Corn Potage

 

Ingredients:

3 ear fresh corn

3 cups chicken stock

1 cup milk

1 small onion (peeled and diced)

30 g. unsalted butter

1 tsp. salt (add more to taste)

1 tsp. sugar

2 tsp. garlic powder

2 tsp. chicken stock granules

Garnish: Corn kernels, chopped fresh or dried coriander, cream

Methods:

1. Cut corn vertically, to remove corn kernels.  Reserve the cobs.
2. In a medium pot, add butter, saute onion till soft, about 1 minute.
3. Add corn kernels, corn cobs and chicken stocks.  Bring to a boil and reduce heat, simmering for 15-20 minutes.  I scoop about 1 tablespoon of whole corn kernels and set aside as garnish.
4. Turn off heat and remove corn cobs.  Let soup cool down a bit, then use handheld blender to blend soup until smooth.
5. Turn on heat again, add milk and the rest of the seasonings.
6. Bring to a boil and adjust seasonings.
7. Serve Corn Potage on individual serving bowls, garnish.

Note: 

I keep excess Corn Potage in air tight containers in the freezer.  To consume, I take out from the freezer and leave in the fridge.  Warm up in small pot over stove top.  It is as good as freshly made ones.

I serve these yummylicious Corn Potage with my freshly home-baked bread...

Serve with Checkered Matcha Milk Loaf

Serve with Wholemeal Toast Bread

I adapted this Japanese Corn Potage recipe from 'Bear Naked Food' with slight adjustment to suit my cooking preference.

Wholemeal Toast Bread

Ingredients:

300 g. wholemeal flour

200 g. bread flour (sifted)

2 tbsp. brown sugar

2 1/2 tsp. instant yeast

1 tsp. salt

1 tbsp. honey

320 ml. water

40 g. unsalted butter

Methods:

1. In a mixer bowl, add wholemeal flour, bread flour, brown sugar and instant yeast.  Using a dough hook with your hand, stir the mixture.  Then add in salt, honey and water.  Mix at medium speed until the dough comes together.
2. Add in butter and continue to mix for about 10 minutes, or until the dough pulls away from the side of the bowl.  Do a window pane test to check if the dough is ready.
3. Tip the dough onto a pastry mat, lightly floured.  Fold and tuck the dough over to the bottom until it forms a ball.  Cover with a kitchen towel and let it proof for 1 hour or until double in size.
4. Tip dough onto the pastry mat.  Flatten the dough with both your palms to degas.
5. Divide the dough into 3 portions. Fold and tuck the dough over to the bottom until each form into a ball.  Cover and leave for 10 minutes.
6. Take a dough and flatten with palm, then roll with rolling pin into oval shape.  Fold the longer left side into the middle, then the right side, where they both meet.  Using a rolling pin, roll from middle part up, and also middle part down, twice.  Fold and roll down the dough from the top using your fingers until the end nearest to you to form a log.  Pinch to seal the ends.  Repeat with the other 2 balls.  Cover and leave for 10 minutes.
7. Take one dough, and place it vertically on the pastry mat, press using your fingers to flatten, then use a rolling pin to roll up from the middle, follow by down from the middle for 2 times until long; then turn over the dough, roll using your fingers from the top to the end nearest to you to form a log.  Pinch to seal the ends.  Repeat with the other 2 balls.
8. Arrange on a greased baking tin.  Cover and leave to proof for 45 minutes.
9. Spray the surface with a little water.
10. Bake in a preheated oven of 190 degree Celsius for 40 minutes.  After 15 minutes, the top turns golden brown, cover it with aluminium foil, and continue to bake until the end of the baking time.
11. Remove from the oven and place on a wire rack to cool.  Turn the bread out of the baking tin, once its slightly cool down.
12. Slice and enjoy once the bread has totally cool down.

After first proofing

After second proofing

Note:

The actual size of the loaf pan is 23cm x 12cm x 11cm; since I don't have this size, I am just making use of whatever pan that is nearest to the size.  So, instead of dividing the dough into 2, I divide mine into 3; since my baking tin is longer but smaller in width.  

This recipe is adapted from 'Kathrine Kwa Baking Tutorial' with slight adjustment to suit my baking preference.

Five Spice Baked or Grilled Chicken Wings

 

Ingredients:

6 whole chicken wings

1 clove garlic, peeled and minced

1/2 tsp. five spice powder

1 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tbsp. honey

1/2 tsp. sesame oil

Methods:

1. Clean the chicken wings, then pat dry with paper towels.  Transfer chicken wings to a Zip lock bag. 
2. In a small bowl, add garlic, five spice powder, light soy sauce, oyster sauce, honey and sesame oil. Mix to combine.
3. Pour over the chicken wings, press the bag to remove air, lock and squish to combine the seasonings with the chicken wings.
4. Leave in the fridge to let it marinate overnight.  In between, I continue to squish the bag and turn over, to ensure even marinating.
5. Take the chicken wings out from the fridge and leave in room temperature one hour before baking/grilling.
6. Arrange chicken wings on a rack place over a pan; bake in a Convention Oven of 180 degree Celsius for 20 minutes, or until golden brown; turn the wings over and let it bake until golden.  To get the charred, I turn over the wings (facing face up) and let it bake for another 3 minutes.
7. Remove from oven and place the chicken on a serving dish.
8. Serve with your favorite chili sauce.

This recipe is adapted from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

ANZAC Biscuits

 

Ingredients:

1 cup plain flour (sifted)

1 cup Desiccated Coconut

1 cup quick-cook oats/rolled oats

1/2 tsp. salt

1/2 cup brown sugar (add more if you prefers sweeter)

115 g. unsalted butter

2 tbsp. Golden Syrup

2 tbsp. water

1 tsp. Baking Soda (sifted)

Methods:

1. In a medium size mixing bowl, mix together flour, coconut, oats and salt.
2. Melt the butter, golden syrup and water together in a small saucepan, remove from heat.
3. Add the baking soda to the butter mixture and mix together until combined, the mixture should froth up.
4. Pour the frothy butter mixture into the bowl with the dry ingredients along with the brown sugar.  Mix together until combined.
5. With an ice-cream scoop, scoop out dough and place on a lined baking sheet, leaving some space in between.
6. Bake in a preheated oven of 160 degree Celsius for 15-20 minutes or until golden brown and crispy on the edges.
7. Leave to cool for a few minutes before transferring to a wire rack to cool completely.
8. Store them in air tight jars.

I adapted this recipe from 'recipesbycarina.com' with slight adjustments to suit my baking preference.

Dalgona Style Whipped Matcha

 

Ingredients: (Makes 1)

1/2 tbsp. granulated sugar (add up to 1 tbsp. if you prefers it sweeter)

1 tsp. matcha powder

1/4 cup whipping cream

Half glass of milk

Ice cubes (optional)

Matcha powder (sprinkle on top - optional)

Methods:

1. In a bowl, add granulated sugar, Matcha powder and whipping cream.  Whisk for 2-5 minutes (handheld, normal whisk or stand mixer, it works) until the mixture is soft and fluffy.  Beat until it creates soft peaks.
2. Pour half glass of milk into a serving jar/jug/cup.  Add ice cubes first, if you want a more refreshing drink.
3. Add the whipped matcha on top.
4. A sprinkle of matcha powder on top makes for a nice decoration.
5. Enjoy ~ smile ~

This recipe is adapted from 'Carina's Kitchen'.

ABC Soup

ABC Soup is the most popular and simple soup which is often cooked by most housewife; and also the favorite of all children and grandchildren.  It is indeed a comfort soup which warms the tummy of those school going children when they get back home from school. 

6 years ago, I've posted this ABC Soup, recipe here  This time around, I cooked this soup with addition of few other ingredients.

Ingredients: (serves 2)

Chicken legs (bones in and skin on, blanched with boiling water and drained) - you can use spare ribs and/or chicken feet

1 Corn (cut into chunks)

1 big onion (cut into chunks)

3 medium potatoes (peeled and cut into chunks)

1 large carrot (peeled and cut into chunks)

1-2 tomato (cut into half)

2 dried scallops (washed)

Methods:

1. Fill the inner pot of the Cosway Thermal Pot with water, about 1/4 pot is enough, to serve 2; and once the ingredients goes in it will come up to about half pot.
2. Cover and boil over medium heat until water comes to a boil.
3. Add in corn, potato, carrot, dried scallops, and let it come to a boil again. 
4. Add in chicken and let it boils for a minute or two; then add in tomato and onion.  Once it comes to a boil, off the heat, put the inner pot into the Thermal Pot, put the lid on and let it continue to cook until time for out meal; usually I leave it in the Thermal Pot for about 5 hours.  
5. Add in seasonings of your choice; for me I use chicken stock granules as my seasoning.
6. If you are using pork ribs, you can put the blanched pork ribs into the inner pot to boil first before adding the other ingredients as pork ribs needs more time to cook.  However, it doesn't need to boil too long, just about 5 minutes is good enough, after which repeat with steps 3 to 5.
7. Enjoy this yummylicious soup!

Japanese Goma Dressing

I prepare a salad platter which comprises of simple ingredients: pasta, broccoli, cucumber, tomato, eggs, corn kernels and lettuce; drizzled generously with Japanese Goma Dressing to serve with the mouth-watering baked spicy tandoori chicken.

Ingredients: 

3 tbsp. white sesame seeds (roasted)

2 tbsp. Japanese Mayonnaise

2 tbsp. rice vinegar

1 1/2 tbsp. light soy sauce

1 tsp. sugar

1/2 tsp. Mirin

1/2 tsp. sesame oil

Water (add if dressing is too thick)

Methods:

1. Grind sesame seeds in a miller into coarse bits. (depend on your preference).
2. In a medium bowl, combine all ingredients together  and whisk until well combined.
3. Add some water, if desired.
4. Drizzle over salad and serve.

This salad dressing recipe is adapted from 'bearnakedfood.com.'

Baked Spicy Tandoori Chicken

My tastebud is awaken by this yummylicious Tandoori Chicken, which is marinated with Tandoori spice powder; not bought from supermarket shelf, but homemade.  This is indeed interesting.  I am sharing this delicious recipe with all my readers.

Ingredients: (serves 2)

2 chicken whole legs (skin on)

1/2 cup plain yogurt

1/2 lemon

1 1/2 tbsp. Tandoori spice powder

Tandoori Spice Mix: (mix and store excess in air tight container/bottle)

1 tbsp. paprika

1 tbsp. cayenne pepper

2 tbsp. garlic powder

1 tbsp. salt

1 tbsp. onion powder

2 tbsp. dried basil

2 tbsp. ground coriander

2 tbsp. ground cumin

2 tbsp. ground ginger

2 tsp. ground cinnamon

Methods:

1. Prepare the chicken - use a sharp knife and make 2 to 3 diagonal incisions in the thickest part of the chicken.  Set aside.
2. In a mixing bowl, stir in yogurt, tandoori spice mix and squeeze the juice of half a lemon.  Stir well until combined.
3. Place the chicken legs into a zip-lock bag, pour the tandoori mixture into the chicken, release air and close the zip-lock bag, squish the bag to ensure even marinating.  I marinate it overnight, as the longer we marinate the stronger the flavor.  During marinating, I turn and squish the zip-lock bag few times.
4. Take out the chicken from the fridge and leave at room temperature one hour before baking.  Place chicken pieces on a rack, skin side up, with a little water in the tray below to allow steam to keep the chicken moist.  Bake at 200 degree Celsius for 20 minutes, turn the chicken over and continue to bake for 10 minutes, again turn it skin side up and let it bake another 5 minutes until slightly charred.  To check whether it's properly done, use a knife to prick onto the bone area, if the juices are running clear, it means the chicken is ready.
5. Remove chicken onto a platter, serve with lemon wedges.
6. I also prepare a side dish of Pasta Salad loaded with veggies; drizzled with Japanese Goma Dressing to go with this yummylicious Spicy Tandoori Chicken.  Refer to my next blog to obtain the Salad recipe.
7. Let's indulge!

This chicken recipe is adapted from 'lovefoodies.com' with a slight adjustment to suit my cooking preference.

Peking Pork Chops

 

Ingredients: (serves 2)

270 g. pork tenderloin (cut into 1/2" thick slices)

Cooking oil (for deep frying)

1 tsp. sesame seeds (toasted)

Marinade:

1 small egg

3/4 tbsp. cornflour

1/2 tsp Shaoxing Wine

1/4 tsp. salt

Sauce:

1 tbsp. tomato ketchup

1/4 tbsp. plum sauce

1/4 tbsp. chili sauce

1/4 tsp. hoisin sauce

1/4 tbsp. Worcestershire Sauce

1 tbsp. black vinegar

1 tbsp. sugar

1/2 pinch Chinese five-spice powder

1 1/2 tbsp. water

Methods:

1. Pound the pork slices with meat mallet, not until too thin.  Set aside.  In a bowl, mix the marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
2. In a separate bowl, mix the sauce ingredients.  You may add more or less sugar, or other sauce ingredients to your own liking.  Set sauce mixture aside.
3. Heat up a wok with enough oil, deep-fry pork slices until golden brown and slightly crispy.  Dish up, drain on paper towels and set aside.
4. Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with the sauce.  Dish up and sprinkle the pork chops with some toasted sesame seeds.
5. Serve as a meat dish with other dishes and a bowl of hot fluffy rice.

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

Din Tai Fung Pork Chop Fried Rice

 

Ingredients: (serves 2)

2 cups cooked rice

1 tbsp. cooking oil, plus more for frying pork chops

2 large eggs

1/2 tsp. salt

1/2 tsp. chicken stock granules

Dash ground white pepper

1/2 sprig spring onions (chopped) - to garnish

Pork Chop brine solution:

250 ml. water

1/2 tsp. baking soda

15 g. salt

1/2 tbsp. sugar

Pork Chop marinade:

2 pieces boneless pork chop (about 3/4" thick)

1/2 tsp. five spice powder

1 1/2 tbsp. cornflour

1 tsp. light soy sauce

1/2 tbsp. sugar

1/2 tbsp. Shaoxing Wine

Methods:

(A) Prepare the brine solution

• Put water, salt, sugar and baking soda in a saucepan.  You don't need to bring to a rolling boil,  just cook until the salt and sugar dissolves.  Set aside to let it cool down completely.

(B)  Prepare the pork chops

• Cut some short slits on the fat side of the pork chops.  This prevent the meat from curling up during cooking.
• Use a meat tenderizer to tenderize the pork chop, but not too thin.

(C)  Brine the pork chops

• Once the brine has cooled down, put the pork in the brine solution and let them soak in the brine for 1 hour, maximum.  Do not over do it or the pork chops will have mushy texture from over brining.
• After brining, rinse the pork chops to get rid of salt and baking soda with clean water.  There is no need to pat dry.

(D)  Marinate the pork chops

• Combine all the ingredients in a bowl and set aside.
• Pour the marinade over the pork chops and rub all over, cover and let them marinate overnight in the fridge for best result.

(E)  Cook the fried rice 

• Use clean hands to separate any clumps from the rice.
• Preheat wok over medium-high heat.  Add 1 tbsp. oil.  Crack in eggs and scramble about 10 seconds.  The eggs should be only 50% cooked at this point.  Add rice and stir to break up any lumps and make sure rice grains are coated with the eggs.  Add seasonings and continue to stir-fry until rice grains are really dry.
• Taste for correct seasoning, add more chicken stock granules as needed to suit your taste.

(F)  Frying the pork chops

• Bring the pork chops out from the fridge 1 hour before cooking.
• In a heated pan with medium heat, add about 1" oil.  Oil is ready when you put a wooden chopstick into the oil and bubbles form around the chopstick.
• Add in the pork chops, if you are making larger portions, fry them in batches.  Fry until golden brown, turning over to ensure evenly fried.  Remove from oil and place on kitchen paper.  Rest for 5 minutes before cutting.

(G)  Serving

• Portion rice into 2 serving plates.
• Top with pork chop slices.
• Sprinkle with chopped spring onion and serve immediately.

This recipe is adapted from 'whattocooktoday.com' with slight adjustment to suit my cooking peference.

Milo Coffee Roti Boy or Mexican Coffee Buns

I have been wanting to try out this popular buns from Bakery Shops, but it kept sitting in my 'to-bake' list for quite a while.  My plan is to bake Buttermilk Buns for the next morning breakfast; however, all of a sudden it strike my mind in topping my Buttermilk Buns with this Mexican Coffee Bun's Toppings ~ smile ~  I can still remember the long grin on my face.

For the start, we need to prepare the Buttermilk Filling and the Buns dough first.  Both the recipes can be obtain here

When the buns are in for the final proofing, prepare the Milo Coffee Topping.

Ingredients: (makes 12 buns topping)

10 g. instant coffee granules (I use black coffee)

1 tbsp. hot boiling water

60 g. unsalted butter (room temperature)

60 g. icing sugar (sifted)

1 medium egg (50g. without the shell, at room temperature - please use exact weight)

65 g. plain flour (sifted)

1/2 tsp. salt

2 tbsp. Milo

Methods:

1. Dissolve coffee granules with hot boiling water.  Set aside to cool slightly.
2. Beat butter and sugar in a large mixing bowl until combined.  Add egg, bit by bit and beat well after each addition.  Add coffee mixture and mix until combined.
3. Add flour, salt and Milo into the butter mixture.  Fold in gently using a rubber spatula until combined and smooth.
4. Transfer mixture into a piping bag fitted with round tip.  Chill topping slightly (10-15 minutes) if it is too runny for piping and remember to remove it from the fridge 5-10 minutes before piping or the mixture will become too firm to pipe.
5. Pipe Milo-coffee topping in spiral pattern onto buns just before baking.
6. Baked in a preheated oven of 170 degree Celsius for 20 minutes until the topping is set.
7. Transfer immediately onto a wire rack to cool slightly for the topping to harden and crisp.  These buns are best eaten when still warm, as the topping when cool will be soft.  To enjoy the buns with crisp topping, pop it into the oven for a quick minute or 2.

I adapted this Milo Coffee Topping recipe from 'Bake for Happy Kids.'

Molten Lava Cheese Tart

 

Ingredients: (makes 16 tarts)

(A) Pastry

125 g. salted butter (cubed and chilled)

50 g. icing sugar (sifted)

250 g. plain flour (sifted)

30 g. ground almond

1 egg (lightly beaten)

Methods:

1. In a large bowl; add butter, plain flour, icing sugar and ground almond.  I use a pastry cutter to mix the mixture until it resembles fine breadcrumbs.  You can use your fingers, but I did not as I have warm fingers, which easily melts the butter.
2. Add in lightly beaten egg.  Using hand, knead to form a soft dough.
3. Wrap with cling film and refrigerate for 30 minutes.
4. Remove the cling film and turn the dough onto a bowl.
5. Take a portion of the dough, weigh it and press it into a tart mold (either reduce or add more). The amount for the first tart is used as a guide for me to make the rest.  Remove excess dough, if any, using a small knife.  Repeat until all the dough is used up.
6. Place all tart shells on a large baking tray.
7. Prick some holes with a fork onto the pastry shells.
8. Bake in a preheated oven of 180 degree Celsius; at the second lower rack for 20-25 minutes.
9. Remove from oven and let it cool down on a wire rack.
10. I prepare the tart shells a day before; so I remove the tart from the tart shell and let it cool down completely on a wire rack.
11. Keep them in airtight container in room temperature.

(B)  Filling

250 g. cream cheese (room temperature)

40 g. caster sugar

125 ml. whipping cream (room temperature)

1 tsp. lemon juice

1/2 tbsp. corn flour (sifted)

1 egg yolk (for washing)

Methods:

1. In a mixer bowl add cream cheese and beat until soft.  Scrap down the sides of the bowl with a rubber spatula, and add in caster sugar.  Continue to beat until almost combined.  Scrap the sides down again.
2. Add in whipping cream, lemon juice and corn flour.  Beat to combine.
3. Using a rubber spatula, scrap the sides down and stir until well combined.
4. Pour the filling mixture into a piping bag and clip it.
5. Arrange the tart shells onto a large baking tray.
6. Snip the tip of the piping bag and fill the shell tarts with cheese filling.
7. Refrigerate for 1 hour.
8. Crack and place an egg yolk in a small bowl.  Beat with a fork.
9. Take the cheese tart out from the fridge and brush the top with egg yolk.
10. Bake in a preheated oven of 200 degree Celsius for 12-15 minutes; with the baking tray place on the second lower rack.
11. Cool on a wire rack and enjoy...

These cream cheese tarts are so yummy.  Since I don't have enough of one type of tart shell mold, I make use of 2 types.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with slight adjustment to suit my baking preference.

Cream Cheese Bun or Dinner Rolls

I belief we all loves soft and fluffy buns/rolls.  This is one recipe which will sure  capture your hearts.  

Ingredients: (makes 9 buns)

280 g. Bread Flour/Plain Flour (I use bread flour)

1 tsp. instant yeast

2 tbsp. granulated sugar

1 whole egg

140 g. milk (lukewarm)

1/2 tsp. salt

50 g. cream cheese (room temperature)

Methods:

• In a mixer bowl, add flour, yeast and sugar.  Stir to mix using the dough hook with your hand, and make a well in the center.
• Add egg into the center, and break the egg using dough hook.
• Pour in lukewarm milk, and add salt.  Fix the dough hook on the mixer machine, and mix until a rough dough is form, with still some strains of flour.  Add cream cheese and continue to mix until all the ingredients are well combined; and a very soft and sticky dough form.  Cover and let the dough rest in the mixer bowl for 10 minutes.
• Rub some corn oil onto your hands (this enable us to handle the dough and not sticky at all).  Take the dough out from bowl; gather, fold the dough with both hands, form into a round ball, at this point the dough is not sticky but smooth.  Cover and proof dough for 60 minutes or until double in size.
• Tip dough over the work surface. To degas the dough, pull the sides and fold and shape into a ball.  Use your palms, flatten the dough into a disk, use a dough scrapper to divide the dough into 9 evenly pieces.  You can use a digital scale to measure to get an even sized balls, but I did not.  Take each dough, pull and fold until a round ball is formed, (if the dough is too sticky, can dust with a bit of flour) then, roll it using our palm. Repeat with the rest of the dough balls, and leave it aside on the work top.  Cover with a cling wrap and let it rest for 15 minutes.
• After resting, take a dough ball and shape the dough again by using our fingers, lightly press to flatten it into a round disk, pull up the sides and fold until a round ball, turn it over, then use our palm to roll into a smooth ball and place dough balls into a 8"x8" square pan, with a piece of parchment paper at the bottom.  Repeat with the rest of the dough.
• Cover and proof for another 45 minutes.
• To make the buns/rolls looks pretty, I use a small round cap to put over the top of each bun, use a small sift to sift flour over the top of each bun, and repeat until all is done.
• Bake in a preheated oven, place on second lower rack, of 160 degree Celsius for 30 to 40 minutes until brownish top.
• Remove from oven, and let it cool on a wire rack.  Remove the buns from the pan once its not too hot to do so, as the bottom will sweat and the buns will be wet.

Before final proofing

Into the oven for baking

Done with baking

This recipe is adapted from Youtube 'Gabaomom Cuisine'.  To get a better understanding of the step by step of making this buns, check it out in Youtube.