Honey Yogurt Bread Rolls

 

It's interesting to try out different recipes from different sources.  Watching the bread dough rose from a small ball dough into double or even more, gives me real satisfaction; and love the smell of freshly baked bread/buns/rolls which fills the whole house!

To get the full recipe, click this link here.

Let's journey with me through the process of baking this delicious Honey Yogurt Bread Rolls. The pictures tells it all....

Ready for first proofing

After first proofing

Now, ready for second proofing

After second proofing & ready for the oven!

Carrot, Orange, Apple Smoothie

On such hot weather, a glass of cold and easy to prepare healthy smoothie is the best option.  Not only does it helps to quench our thirst, but also it's high in fiber.  I did not strain it as this is my preference.

Get ready all the ingredients:

1/2 carrot (peeled and diced)

1 apple (peeled, cored and diced)

1 orange (peeled, removed seeds and cut out in segments)

1 cup cold water (fridge cold water)

1. Place all the ingredients and water into the blender jar.
2. Blend until smooth.
3. Enjoy!

Stir-Fried Cabbage With Minced Chicken

 

Ingredients:

100 g. minced chicken (I use breast and thigh meat)

1 bowl cabbage (shredded)

3 cloves garlic (peeled and chopped)

1 red chili (sliced)

1 tbsp. light soy sauce, separate

1/2 tbsp. corn flour

Dash of chicken stock granules (to taste)

1 tbsp. cooking oil

Methods:

1. Marinate the ground chicken with 1/2 tbsp. light soy sauce and 1/2 tbsp. corn flour.  Let sit for 15 minutes.
2. In a heated wok, add cooking oil.  Add garlic and chili, stir fry until fragrant.
3. Add marinated chicken and stir-fry until it changes color and is fully cooked.
4. Add shredded cabbage and stir-fry quickly over high heat until softened.
5. Add 1/2 tbsp. of light soy sauce and dash of chicken stock granules.  Toss everything together evenly.  Taste for correct seasoning.
6. Switch off heat and dish onto a serving plate.
7. Serve with freshly cooked fluffy rice.

This recipe is adapted from 'Taste Recipe' with slight adjustment to suit my cooking preference.

Hokkaido Style Milk Buns

Revisiting an old recipe, which I baked and posted on August 2022, makes me feel nostalgic and aroused my taste bud.

This Hokkaido Style Milk Buns are really delicious.  Click here to get the recipe link.

Fried Prawn and Fish Paste Rolls

 

Ingredients:

(A) Filling

150 g. prawns (without shell and head)

150 g. fish paste

1/2 tbsp. Shaoxing Wine

2 tsp. sesame oil

a pinch of sugar

1/4 tsp. ground white pepper

1/4 tsp. chicken stock granules

2 tsp. cornstarch/cornflour

1 tbsp. diced carrot

1 tbsp. chopped spring onions

(B) Others

1/2 tsp. cornstarch/cornflour (mix with 1/2 tbsp. cold water to form a slurry)

6 pieces dried beancurd skin (12cm x 20cm)

Cooking oil for deep frying

Methods:

1. First, devein the prawns.  Cut into small cubes, set aside in a bowl.
2. In a bowl, mix prawns, spring onion, diced carrot and fish paste. Then season the mixture with Shaoxing wine, white pepper, sesame oil, sugar, chicken stock granules and cornflour.  Mix until well combined. Pick up the mixture and throw it back into the bowl repeatedly until the ingredients stick together and pasty.  Set aside.
3. For the dry beancurd skin, wipe it with a damp cloth to remove any dirt and excess salt that may remain from production.
4. Place a portion of the filling on one end of each beancurd skin (the long side), leave some space on both sides. Apply the cornflour water on the end of the 3 sides.  Roll it up tightly and seal it firmly.  Place on a flat dish and repeat until all is done.
5. Deep-fry them in oil using medium heat until both sides are golden brown.  Avoid over crowding the pan and flip them often to ensure even cooking.
6. Once done, remove the rolls from the oil and drain on paper towels to remove the excess oil.
7. Cut the rolls in half, plate and serve!

I adapted this delicious recipe from 'Taste of Asian Food' with slight adjustment to suit my cooking preference.

Sesame Cucumber Salad

 

Ingredients: (serves 2)

1 large Japanese cucumber

1/2 carrot (peeled and shredded)

1 tablespoon white sesame seeds (toasted)

3/4 tbsp. light soy sauce

1 1/2 tbsp. rice vinegar

2 tsp. sesame oil

1/2 tsp. sugar

Small pinch of salt, plus more for drawing out water from the cucumber

Methods:

1. Prepare the cucumber: Wash and slice the cucumber very thinly or use a mandoline.  Place the sliced cucumber in a colander set over a bowl.  Sprinkle with salt and let sit for at least 20-30 minutes to draw out excess water.
2. While cucumbers are draining, prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar and a small pinch of salt.
3. Rinse and drain cucumbers:  Thoroughly rinse the salted cucumbers under cold water to remove the excess salt.  Squeeze gently to remove as much water as possible.  Pat dry with paper towels.  This KEY step is to prevent sogginess.
4. Combine ingredients:  In a medium bowl, combine the drained cucumbers, shredded carrot, toasted sesame seeds.
5. Dress the salad: Pour the prepared dressing over the vegetables.  Toss gently to coat everything evenly.
6. Serve:  Serve immediately for the best texture.  The salad is still good if it sits for a short while, but for ultimate crispness, enjoy right away.

This delicious cucumber recipe is adapted from 'Easy Dessert Recipes' with a slight adjustment to suit my cooking preference.

Marble Cake

Marble Cake is one of my favorite to bake Cake.  What not to love with the beautiful swirl.  Since I have leftover unsweetened cocoa powder in my pantry, and this recipe cross path with me, so this is it... ~ smile ~

Let me share how it looks like before baking...

Ingredients:

1/2 cup caster sugar

113 g. unsalted butter (room temperature)

1/2 cup oil

3 eggs (room temperature)

1 tsp. vanilla

1 cup milk

2 cups plain flour (sifted)

1 tbsp. baking powder (sifted)

2 tsp. unsweetened cocoa powder (sifted)

Methods:

1. In a mixer bowl, add sugar and butter, mix until creamy.  Add eggs, vanilla and oil; beating until smooth.
2. Pour in milk, then sift in flour and baking powder, and continue mixing until smooth.
3. Divide the mixture in half.  Add cocoa powder to one half, mixing until combined.
4. In a greased round pan, alternate spoonfuls of white and cocoa mixtures. Place the white in the center of the pan, follow by the cocoa over the top of the white and continue until both the mixtures are used up.
5. Use a wooden skewer to create a marbled effect.
6. Bake in a preheated oven of 180 degree Celsius for 35-40 minutes, or when a skewer inserted into the center of the cake comes out clean.
7. Remove cake from the oven and place on a wire rack for it to cool down.
8. Cut and serve!

This recipe is adapted from 'Mama's Yummy Recipes' with a slight adjustment on the amount of sugar to suit my baking preference.

Chocolate Marble Cake

 

Ingredients:

115 g. dark chocolate (coarsely chopped)

2 tbsp. coffee

195 g. cake flour (sifted)

2 tsp. baking powder (sifted)

1/4 tsp. salt

113 g. unsalted butter (room temperature)

1/2 cup and 2 tbsp. granulated sugar

2 large eggs

1 tsp. vanilla extract

120 ml. plain yogurt (room temperature)

Methods:

1. Butter a 9x5x3 inch loaf pan, and line the bottom of the pan with parchment paper. Set aside.
2. In a bowl, melt chocolate and coffee placed over a pot of simmering water.  Stir until melted and smooth, remove from heat and set aside to cool to room temperature.
3. In a separate bowl, add cake flour, baking powder and salt.  Stir to mix.
4. In the bowl of the stand mixer, beat butter and sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until well combined.  Scrap down the sides of the bowl as needed.
5. With the mixer on low speed, alternately add the flour mixture (in three additions) and yogurt (in two additions), beginning with flour and ending with the flour.
6. Spoon a little less than half of the batter into a separate bowl, and then stir in the melted chocolate.
7. With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc).  Run (don't stir) a wooden skewer through the two batters to achieve a marbled effect.
8. Bake in a preheated oven of 180 degree Celsius for about 50-60 minutes, depending on your oven, or until a wooden skewer inserted into the centre just comes our clean.
9. Remove from oven and place on a wire rack to cool for 10 minutes before removing from the pan.  Cool completely, slice and enjoy!

I adapted this recipe from 'kitchencookbook.net' with a slight adjustment on the amount of sugar to suit my baking preference.

Amish Potato Bread

I have been wanting to try out this recipe for quite a while; which uses a combination of Bread Flour, Wholemeal Flour and mashed potato.  It's a big loaf of soft and delicious bread, so fulfilling for breakfast.

I adapted this recipe from 'Taste of Home' and to get the full recipe, click the link here.

I would love to share pictures  which I captured during the process of baking this delicious bread....

Ready for first proofing

After first proofing

For second proofing

After second proofing

In the oven!

Fried Nian Gao aka Chinese New Year Cake

I love this Nian Gao aka Chinese New Year Cake.  Since I saw this recipe online, and still having stock in the fridge, I try it out; it's delicious, crispy on the outside and chewy on the inside.

Ingredients: 

8-9 pieces Nian Gao/sticky glutinous rice cake

Batter:

20g. rice flour (sifted)

20g. plain flour (sifted)

1/4 tsp. salt

60ml. Carbonated drink (chilled)

1 tbsp. white sesame seeds

Methods:

1. In a bowl, combine all the batter ingredients until smooth.
2. In a medium heated wok add some oil for deep frying.
3. Coat the Nian Gao slices with batter and deep fry until golden brown and crisp, turning over in between frying.
4. Remove and dish onto a serving plate. Repeat until all is done.
5. Serve!

I adapted this yummylicious recipe from 'Miki's Food Archives.'