Most Fluffy Bread

 

I love this most fluffy bread which I adapted from 'Foodzizzles' and if you are interested to try it out, click this link here.

The photos which I am going to share below tells it all...

Ready for first proofing

It has doubled in size

Ready for second proofing

After second proofing

Done baking, brush top with melted butter

Breakfast is served!

Coffee Buns

This Coffee Buns or popularly known as Mexican Buns or Rotiboy in Malaysia, is one of my favorite.  I have attempted quite a number of times using different recipe source, including the Matcha one as well ~ smile ~

This recipe is the latest one that I try out... love the coffee aroma during the baking process, and not to mention the fabulous coffee taste of this buns.  If you are interested to try out this recipe, click this link here to get the full recipe.

For information of my readers, for the Buns recipe, I have to add more flour to the actual amount as specified in the recipe, as the dough is too wet and soft.  I added bit by bit of additional flour until the dough comes together.  For the Coffee Crust Topping, when I mix in all the ingredients together, it is also too soft, thus instead of following the steps in the recipe, I just transfer the coffee crust ingredients into a piping bag and pipe onto the top of the buns just before baking.

Let me share some photos of the process of baking this delicious Coffee Buns...

Ready for first proofing

After first proofing

It's time for second proofing

After second proofing

Done with topping

Baking in progress...

Spiral Cucumber Salad

 

Ingredients: (serves 2)

1 large Japanese cucumber

A pinch of salt

3 cloves garlic (peeled and chopped)

2 bird's eye chilis (sliced)

2 1/2 tbsp. cooking oil

1 tbsp. light soy sauce

2 tbsp. vinegar

1 tsp. sugar

Methods:

1. Cut off the ends of the cucumber.  Place it between a pair of chopsticks, and thinly slice it from one end to the other.  Flip over.  At an angle, slice it again from one end to the other.
2. Place the cucumber on a plate, and season them with salt.  Rest for 5 minutes.
3. To make the sauce: in a bowl, add the garlic and chili, and set aside.
4. In a small pan over high heat, add the cooking oil and heat it up until smoking hot.  Remove from heat and pour the hot oil over the garlic and chili.  Whisk.  Then, add in the light soy sauce, vinegar and sugar.  Mix well to combine.
5. Transfer the cucumber to a serving plate, and drizzle the dressing over it.
6. Enjoy!

I adapted this yummylicious recipe from 'cicili.tv' with a slight adjustments to suit my cooking preference.

Buttermilk Chicken

 

Ingredients:

2 chicken thighs (boneless) 

1/3 cup evaporated milk (add more if you want more sauce on the dish)

2 cloves garlic (peeled and thinly sliced)

1/2 onion (peeled and cubed)

3 tablespoon unsalted butter

2 sprigs curry leaves

3 bird's eye chili (cut into pieces)

Chicken stock granules (to taste, if needed)

Marinade for chicken:

2-3 plain flour

1 tbsp. curry powder

1 egg

1/2 tsp. salt

1 tbsp. water

Methods:

1. Cut the chicken into bite-sized pieces.  Add egg and salt, and mix to combine.  Add flour, curry powder and water.  Mix to coat the chicken well with the mixture.  Marinate for at least 30 minutes or more.
2. To fry the chicken, add oil into a medium heated pot.  Fry the chicken in batches until golden, dish and set aside.
3. To make the buttermilk, in a heated wok, add butter until melted.  Then add in garlic, chili and curry leaves; saute until fragrant.  Add in the milk and onion.  Give it a quick stir.  Then add in the fried chicken.  Stir and cook until the sauce has slightly thicken.  Taste for correct seasoning, add  chicken stock granules, if needed.
4. Remove from heat onto a serving plate.  
5. Serve immediately.

I adapted this delicious recipe from 'unclenublikumz' with a slight adjustment to suit my cooking preference.

Napa Cabbage Dumplings

 

Ingredients:

(1)  For the filling:

500 g. minced chicken

3 pieces dried shiitake mushrooms (minced)

1 sprig spring onion (chopped)

1 egg

1/2 tbsp. rice wine

2 tsp. chicken stock granules (to taste)

Pinch of ground white pepper

1/2 tbsp. sesame oil

(2)  For the dumplings:

7 large Napa cabbage leaves

7 small Napa cabbage leaves

7 pieces Chinese chives

(3)  For the sauce:

1 tsp. oyster sauce

1 tsp. cornflour

1 tbsp. water

Methods:

1. To prepare the cabbage and chives: In a pot of water over high heat, bring it to boil, and blanch the cabbage leaves for 30 seconds, and also the chives.  Gently remove them and place in cold water to stop cooking. Discard the water and drain.
2. To make the filling: In a mixing bowl, add minced chicken, shiitake mushrooms, spring onion, rice wine, chicken stock granules, white pepper, sesame oil and egg.  Thoroughly combine.
3. To assemble: On a flat plate, place a large Napa cabbage leaf on the bottom, and a small piece on top.  Add about 1 1/2 tablespoons of the filling in the center.  Gather the cabbage leaves together.  Wrap a piece of chive around it and tie a knot.  Trim off the extra length.  Place the dumplings on a steaming plate, and continue with the rest.
4. To steam: In a steamer over high heat, bring water to a boil, and transfer the plate of Napa cabbage dumplings into the steamer.  Cover the lid and steam until completely cooked through for about 10 minutes.  Carefully remove the steaming plate.
5. To serve:  In a small pan over medium heat, pour the extra liquid from the plate of steamed dumplings.  Bring to a simmer, and add 1 teaspoon of oyster sauce, then add the cornflour mixture (1 teaspoon of cornflour and 1 tablespoon of water).  Stir until thickened.  Drizzle the sauce over the cabbage dumplings.  Serve and enjoy hot!

Ready for steaming

Done steaming

Ready to serve!

I serve these Napa cabbage dumplings as a dish with rice and a must-have condiment of homemade Thai Sweet Chili Sauce.

There is still balance of the filling, so I place it in airtight container in the freezer for later use.

I adapted this recipe from 'cicili.tv' with slight adjustment to suit my cooking preference.

Coffee Chocolate Pound Cake

With leftover cocoa powder and chocolate (milk and dark) in my pantry, I am happy to come across this yummylicious recipe online. It's so rich and moist! As usual I reduce the amount of sugar so that it is not overly sweet.

Ingredients:

2 eggs (room temperature)

90 g. caster sugar

140 g. Naturel Blend Canola & Sunflower Oil

140 ml. hot water

15 g. Instant coffee powder

180 g. plain flour 

13 g. baking powder 

30 g. cocoa powder 

140 g. semi-dark chocolate, cut into chunks (for coating)

Methods:

1. In a small bowl, add hot water to the Instant coffee powder, stir to mix well, and set aside.
2. In another bowl, lightly mix the dry ingredients:  plain flour, baking powder and cocoa powder, and set aside.
3. In a bowl of a stand mixer, add 2 eggs and beat until well beaten.  Add caster sugar and oil, and continue to beat until mixture is smooth and silky.
4. Pour the coffee mixture into the egg mixture and beat on low until well combined.
5. Sift the dry ingredients into the wet ingredients in thirds.  Whisk the dry ingredients in until mixed in the batter before adding the next batch, this way you will have an easy way of mixing the batter with no lumps.
6. Pour the batter into a lined cake pan.  Gently tap the pan on the counter to remove air bubbles that may be in the batter.
7. Bake in a preheated oven of 176 degree Celsius for 35 to 40 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Set aside the cake to cool down completely before frosting it.
9. To prepare the chocolate coating; put the chocolate chunks into a medium heat-proof bowl and place over a pot of simmering water.  Do not let the water touch the bottom of the bowl.  Continue to stir until all the chocolate has melted.  Remove from heat.
10. Pour the melted chocolate over the cake and serve.  I prefer the chocolate to harden a bit than dripping, so I put the cake into the fridge until the chocolate has set, slice and enjoy!

Image of the pound cake before the chocolate topping...

This recipe is adapted from 'kitchencookbook.net' with slight adjustment to suit my baking preference.

Soft and Fluffy Dinner Rolls/Buns

 

This is another Dinner rolls or buns recipe which I tried out recently.  Thumbs Up!  Love the bread texture and it's soft and fluffy.  We had it for breakfast after our morning walk.  We just spread it with our favorite butter and kaya... YUMMY!

If you are interested in baking this delicious Rolls/Buns, click the link here for the full written recipe.

As usual I am sharing some photos which I captured during my process of baking this Dinner Rolls/Buns.

Ready for first proofing

After first proofing

Rolled them into balls, ready for second proofing

Ready for egg wash & baking

Baking in progress

Five-Spice Chicken Rolls

Ingredients:

400 g. chicken mince (mixture of both breast and thighs)

1/2 onion (peeled and chopped)

1/4 cup carrot (peeled and chopped)

3 pieces bean curd skin (6"x4")

Seasonings:

1 egg

1/4 tsp. five-spice powder

1/2 tbsp. oyster sauce

1/2 tbsp. cornflour

1/2 tsp. chicken stock granules

1/2 tsp. sugar

Methods:

1. Combine chicken mince, onion and carrot with seasonings.  Stir to form a sticky paste.
2. To assemble the rolls; take a piece of the bean curd skin and place on a flat plate.  With a spoon, scoop the filling in (1) and spread over the bean curd skin, leaving about 1/2" from each side.  Roll into a cylinder and seal both ends by twisting it.  Place it onto a flat plate.  Repeat with the other two rolls.  I keep the balance of the filling ingredients into an airtight container and put in the freezer.
3. Deep fry the chicken rolls in medium heated oil until golden brown and cooked.
4. Cut and serve with chili sauce or any other sauce you prefer.

This recipe is adapted from 'SEASHORE - A Homey New Year' by Amy Wong with just a slight adjustment to suit my cooking preference.

Homemade French Bread

 

This is my first time trying out this French Bread.  This recipe has been sitting in my 'to bake list' for quite a long time.  Since I am baking bread more often off late, I decide to try it out.  The result is great, a crusty bread as compared to those bread which I've baked before.  If eaten warm the crust is slightly crunchy, spread with butter and have it with a cup of hot coffee/tea, and it's yummylicious!  It definitely also goes well with Pumpkin Soup, Mushroom Soup or any creamy soup... Enjoy!

To get the full recipe click this link here.

It's my greatest pleasure to share some photos captured during the process of making this French Bread...

Ready for first proofing

The dough has doubled

Ready for second proofing

Time for the oven!

Hocus Pocus Cookies

When I saw this recipe online, I just can't let it off my baking list.  Though it is a perfect treat for a Halloween Party, but I bake it less sweet for self indulgence.  Though the purple gel coloring does not comes out purple, instead more brown or chocolate color, but it's fine for me... what is important is that I get to enjoy these colorful and delicious cookies... YUM! YUM!!

Ingredients:

171 g. unsalted butter (softened)

1/3 cup granulated sugar (add more if you prefer sweeter)

2 medium eggs

1 1/2 tsp. vanilla extract (Queen)

3/4 tsp. cornflour

3/4 tsp. baking soda

1/4 tsp. salt

1 cup cake flour (sifted)

1 1/4 cups plain flour (sifted)

Orange, Green and Purple Gel Food coloring

For decorations:

White chocolate chips

Colorful chocolate rice crackers

Methods:

1. In a bowl of a stand mixer whisk butter and sugar on high speed until light and fluffy.
2. Add eggs, one at a time, mixing after each addition until all the eggs have been incorporated.
3. Add in vanilla extract and continue to mix until blended.
4. In a separate bowl, add flour, cake flour, cornflour, baking soda and salt; whisk together to combine.
5. Add the flour mixture into the butter mixture, 1 cup at a time, mixing on medium speed after each addition.  Continue until all the dry ingredients have been well incorporated.
6. Remove the dough from the bowl and separate into 3 equal parts.  Add green Gel Food coloring to one, orange to the second, and purple to the third.  Knead until the food coloring is incorporated into the dough and the color is even throughout.
7. Scoop out about 2 teaspoon of each color dough and roll into separate balls.  Then gently put the balls together so they stick but the colors don't blend.  Roll the combine dough into a ball and place them on a lined baking sheet, leaving enough space between them.  I flatten the dough with the bottom of a glass.  Top with white chocolate chips and colorful chocolate rice crackers.  Continue with the rest of the dough.  I place mine in two baking sheets.
8. Place the cookies in the fridge for 30 minutes.
9. After 30 minutes, bake in a preheated oven of 200 degree Celsius for 14 minutes.
10. Remove from oven and allow to cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
11. Store in an airtight container.

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