♡ Muah chee 麻糍◟♡

How long ago since I make muah chee again. Around half a year?
Homemade ones is still the best as in terms healthier and I also make my own crushed roasted peanuts . Same time I can sastify cravings of my mum who's diabetic .

For crushed peanuts , I go by agaration again (lols) at 150ºc for around 30mins. Then I use blender to blend slightly not too fine but with little bits of peanuts inbtwn for the crunch ^^

(For convenience, we can use ready packed peanuts powder as well.)

♡Muah chee 麻糍◟ ♡
Ingredients:
200g glutinous rice flour (糯米粉)
2 teaspoons sugar (两茶匙白糖)
1tablespoon veg.oil (一汤匙食用菜油 )
250ml water (水)
Pinch of salt (少许盐)
Toppings: Crushed peanuts mixed with sugar (花生粉加少许白糖搅拌均匀)
Method :
1) Mix all ingredients into a mixing bowl (*except crushed peanuts) & stir well till mixture dissolved.
把所有材料搅拌均匀至融化。(*除了花生粉不要加入)
2) Brush the bowl with abit of veg.oil & pour mixture into the bowl.
涂抹一些食用菜油在预备蒸用的豌上,再倒入麻糍浆。
3)Steam for 25mins (when cooked will looked semi transparent. )蒸至25分钟至呈现半透明状即可。
4)Let to cool & brush with veg.oil. Serve with crushed peanuts.待冷却,涂抹上一些食用菜油。最后撒上花生粉

♡ Seaweed Chicken Floss Roll ♡

It's been a long long while since I baked bread again..admitted I been feeling very lazy esp. of hand kneading breads..(lols..)

These few days, Mummy been asking for seaweed pork floss roll ,  these are also a all time favourite mini breadies for our family. So I made 2 of them (6 rolls each) One with seaweed chicken floss and the other with pork floss. All was almost gone within seconds. 

Recipe adapted from : Happy Home Baking

♡ Seaweed Pork Floss Rolls ♡

(65degC TangZhong)

Ingredients : (make 6 rolls)

Water roux :

20g bread flour

100ml water

Dough:

195g bread flour

90g cake flour

30g caster sugar

12g milk powder

6g salt

6g instant yeast

60g egg , lightly beaten

65ml water

75g water roux(tangzhong)

45g unsalted butter

Fillings :

chopped spring onions

sesame seeds

seaweed pork floss

mayonniase

To make tang zhong:

* Place 20g bread flour in a saucepan. Add 100ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. (Take a look at the video clip here. ) The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it. Measure 75g for the recipe, there will be a little bit of leftover.

To make dough (by hand):

* See video here on kneading by hand

Mix all the dry ingredients in a mixing bowl. Make a well in the centre and add in the egg and tang zhong. Reserve about 20ml of water and add the rest into the mixing bowl. Mix the ingredients with hand and slowly form into a rough dough. Add in a little of the reserved water if the mixture is too dry.

Transfer dough to a lightly floured work surface. Knead the dough till smooth. Add in the remaining water a little at a time, knead well after each addition. (This way, the dough will not be too wet and sticky). Use up all the water. The whole process should take about 10mins.

* Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 20 to 30 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.

* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about 40mins or an hour, or until double in bulk.

* Turn dough out onto a lightly floured surface and give a few light kneading to press out the gas. Roll into a round dough. Cover with a damp cloth or cling wrap and let the dough rest for 15mins.

Roll out the dough into a rectangular shape to fit a 30cmx40cm baking tray (I used a 10" by 14" tray). Place dough in baking tray(lined with parchment paper). Cover and let it proof for around 30~40 minutes.

* Use a fork to poke holes all over the surface of the dough (this is to ensure the bread will not puff up too much during baking). Brush with egg wash then sprinkle with chopped onions and sesame seeds. Bake at 170~180degC for about 15 minutes (do not over bake)

To assemble:

* Remove bread from tray and leave to cool. Invert the bread on a parchment paper. Cut a few slits along the longer edge of the bread, make the slits only half-way through the bread do not cut through. The slits will make rolling up the bread easier.

* Spread a thin layer of mayonnaise on the surface and sprinkle with pork floss. From the longer edge, roll up like a swiss roll. Wrap the bread roll with the parchment paper. Secure and leave it for about 30mins so that the roll can stay in its shape without unrolling. (I tried to tape it down, but the tape couldn't stick onto the parchment paper, so I had to use stripes of paper to secure the roll.) Trim away the edges and cut the bread into 6 portions. Spread the cut sides with some mayonnaise and coat with pork floss.

Recipe source: 65度C汤种面包, 陈郁芬

♡Strawberry yoghurt-chocolate cuppies♡

I have some korean strawberries & meji strawberry yoghurt in my refrigerator. At the same time was craving for some chocolate~♡

So decided to try combining these 3, and here I got this sweet & yummy cuppies. Full of strawberry scent with tint of chocolatey.

♡Strawberry yoghurt-chocolate cuppies♡
(about 18 large cupcakes)

Ingredients:
-350g self raising flour
-350g butter/magarine
-260g sugar, 6 eggs beaten
-1 1/2 teaspoon vanilla extract
- 8 strawberries, diced mini cubes
-12 strawberries, mashed mix with 140g meji strawberry yoghurt
-little bit of pink colouring.
-1 tablespoon Vanhouten cocoa powder ,mix with 3 tablespoon of milk.

Method:
* Cream butter/margarine until light & creamy.

*Add the eggs gradually to creamed mixture, beating the mixture with each addition until all eggs is added.

*Fold in flour until cake mixture is of a dropping consistency.

*Add vanilla extract , mix well.
Divide into two portions.

A) Add in mashed strawberry yoghurt mixture in 1 portion, Add alittle bit pink colouring. Mix well.
(Strawberry batter will be slighty runny.)

B)Add in 1 tablespoon cocoa powder with 3tablespoon of milk , mix well with the other portion.

* Use two individual tablespoon,scoop 1 tablespoon of strawberry batter onto each cupcake liners follow by 1 tablespoon of chocolate batter. Repeat till ard 3/4 filled up. Sprinkle diced strawberries over the cupcakes.

*Bake at preheated oven at 180ºc
For 25-30mins.

♡Strawberry Heart Pie♡

I still have a box of strawberry in the fridge , So I decided to bake strawberry pies for teatime Since this is also 1 of my To-bake list. 

I always love pies esp. Apple pies!! 
Today It's White V'day , So I gonna bake something different , sweet and dreamy~♡ Strawberry heart pies!! 

My kitchen is now filled with sweet strawberry aroma , even my Jrt wawa is licking her tongue (lols) hoping to get a share of these dreamy pies.


Recipe adapted from : Miss Buttercup

Happy White V'day to Everyone~♡♡♡
白色情人节快乐~♡♡♡

♡ Baked Mini Donuts ♡

It's friday♡♡ sweet mini chocolatey donuts for teatime , isn't they cute (๑´`๑)♡ !!

♡Baked Mini Donuts♡

Recipe adapted from : Guai Shu Shu

Servings : Prepare about 40-50 mini baked donuts of 15 grams each.

• 50 grams of melted butter
• 50 grams of castor sugar
• 375-400 grams (about 3 cups) of plain or all purpose flour
• 120 grams (1/2 cup) of fresh milk
• 6 grams of instant dry yeast
• Pinches of salt
• 2 eggs

---

STEPS OF PREPARATION

• Melt the butter and let it cool slightly. Add in eggs and  milk. In a bowl of a standing mixer, sift in all the flour, add sugar and yeasts, stir until well mixed.  Add the liquid mixture. Use  a tablespoon to lightly stir it to make it look like a paste. Transfer the bowl to the standing mixer, use medium speed to knead it until the dough is smooth and leaves the side of the bowl. This will take about 20-25 minutes. If it is too sticky, add some flour tablespoon by tablespoon. If it is too dry, add additional milk teaspoon by teaspoon. Once done, transfer the dough to a lightly floured surface. Shape it into a round ball, covered with a clingy wrap and let it proof until double in size.

• Pre-heat the oven to 200 degree Celsius.

• Once it doubles in size, divide the dough into 15 grams each. Take one portion of the dough and use the hand to lengthen it until it look like a thick string. Seal the edges and out on the mini donut tins. If you do not have a donut baking tin, just shape it round and put in a greased baking tin. Note that 15 gram is a guideline. The weight should depend on size of your donut tin but it should only cover about 1/3 of the height of the donut tins.

• Once the shaping had done, let it proof until double in size. Note that for this step, it is rather fast at it took me about 15 minutes on the day’s weather. Try not to proof until it reach the full height of the donut baking mould as it will rise further when baked. If it rise too high, when baked, the holes will be sealed.

• After the dough is about 2/3 of the height of the baking mould (or the dough doubles the size), bake in the pre-heated oven at 200 degree Celsius for 5-8 minutes. This bread can get cooked rather fast so keep in an eye on the oven.

• After baking, if you find that the holes in the donut are very small and some are sealed, take out the donut, invert it and press the small holes into the mould and the holes in the donut will become more obvious.

• Decorate your mini baked donuts with your favourite icing or chocolate ganache. For simple icing, mixed one tablespoon of cream with 1/4 cups of icing or powdered sugar. Stir until well mixed and drizzle on the mini donuts and sprinkles some beautiful colour sugar of your choice. For chocolate ganache, you can refer here to here for a more professional type of coating. : Chocolate Mirror Glaze Recipe (镜面巧克力蛋糕装饰）

♡ Banana & Nutella Cheesecake♡

I wish to have a piece of banana & nutella cheesecake now~♡

 ♡Banana & nutella cheesecake♡

A ) Biscuits base :
80g disgestive biscuits crushed/blended , 40g melted butter.

*Mix crushed biscuits & melted butter. Gently press with a spoon into base of springform pan. Chilli until firm.

B) Ingredients :
-250g mascarpone cheese
-300g whipping cream
-100g condensed milk
-100g nutella
-2 egg yolks
-1 ripe banana (blended /mashed)
-12g gelatin powder
-70g boiling water

C) decoration toppings  :
*Cocoa powder
*1 banana , sliced
*1 strawberry
* mint leaves
* nutella

Method :
-Dissolve gelatin in boiling water,set aside.

-Beat condensed milk & egg yolks till creamy white. Add mascarpone cheese , blend till smooth.

-Add gelatin solution, stir well. Lastly add in whipping cream,combine.

- Divide into two portions
1) Add blended/mashed banana, mix well till combined.
2 ) Add in nutella to the other portion and mix well till combined.
(Prepare two portions of cheese respectively.)

- Take out the springform pan from refrigerator, pour in banana cheese mixture & chill for 1 hour  until firm.

-Then pour in nutella cheese mixture & chill for 2-3hrs until firm or overnite .

Decoration : Garnish with cocoa powder , sliced banana , strawberry, mint leaves, drizzle some nutella over the fruits.
(For banana as it'll oxides i will only sliced & deco.when abt to serve :) )