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Wednesday 31 July 2013

Plain Milky Buns (Kopitiam Milk Buns)

I guess most of you all would agree with me that given a choice you would prefer to make your own bread and buns at home.  Nowadays store bought bread and buns are too commercialized.  You can taste the difference in their texture and you will notice too that the bread that kept at room temperature for more than a week and they don't get moulded at all. 

Well, while I'm in Auckland that few months, there are so many choices of bread to choose from at the supermarket shelves.  And that, I called is real bread, even it is store bought but the texture is so different and they taste so wonderfully good!

Saw this at Sonia's post and thought of give it a try.  No doubt about it, it is such indeed soft in texture.  

Plain Milky Buns / Kopitiam Milk Buns
Recipe sourced from Sonia's
*makes 9 buns

Overnight sponge dough
215g high protein flour
125g milk (cold)
2g instant yeast (1/2 tsp)

Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12 hours).

To prepare milk buns
1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1tsp)
3g fine salt (1/2tsp)
60g sugar (I used only 50g)
45g butter (room temperature)
1 tbsp milk (cold)

Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.

Add in the butter and knead until dough is smooth and elastic. Cover with cling film and set aside to proof till double in size.

Punch down the dough to expel air, equal divide the dough to 9 portions, shape into round balls. Place dough in a square pan. Let it proof for another 30-45mins.

Bake at pre-heated oven at 170C for 20mins.

As advised by Sonia, I have kept the left over in an air-tight container!  Thank you!

Tuesday 23 July 2013

Fallen Almond Pound Cake

Hot! Hot! Hot!  Yes the weather is getting terribly unbearable HOT to me!  From 4Celcius to 36Celcius and how's that?  And yes, I am back home sweet home and I am still on jet lag.  I wakes up at 3am every morning and feeling not knowing how to spend the wee hours away, so I thought of baking away and make use of my new 12 hole bundt pan.  

I have been eyeing this 12 hole bundt pan for so long and when this pan caught my eye while shopping in Auckland, it was way too expensive to own.  So my sister and I waited till for the next offer/discount and yes.....finally it was buy one free one.

I have previously used this bundt pan while I'm still in NZ, but it was used to make agar agar......  And now I am using it for baking pound cake instead.

Fallen Almond Pound Cake 
Recipe from sophistimom


225g unsalted butter, softened
225g package of cream cheese, softened slightly
285g cups sugar (I added only 220g)
4 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
250g unbleached all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoons kosher salt

sliced almonds, for garnish
confectioners’ sugar for dusting
2 cups sour cherries (or another kind of berry)

1. Preheat oven to 165 degrees celsius. Butter 2 8 inch cake pans, and line with a round of parchment paper.  (I used 12 hole mini bundt pan and 1 small loaf pan)

2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.

3. While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.

4. Distribute batter evenly between the pans and bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.  Let cool and cut into slices. Sprinkle with almonds and dust with confectioners’ sugar. Toss cherries or other berries with about a tablespoon of sugar (depending on the sweetness of the fruit), and spoon over the top of the cake. Wrap any extras tightly in plastic wrap and freeze for up to one month.

  Using mini bundt pan usually shorten the time of baking.

Just love this mini bundt pan so much......isn't it sweet to make Agar Agar in it too?

Friday 19 July 2013

Kueh Bengka Beras (aka "Fei Chee Yoke")

I know I have been MIA from updating my blog, thousand apologies!

Kueh Bengka Beras is one of my family's favourite kuih.  I remember I had this when I am still staying in my hometown, Kampar and after I left, this kueh has totally been forgotten.

Kuih Bengka Beras
Recipe sourced from Lily's Wai Sek Hong

100g green bean flour blend with 200 ml water and soak for 30 minutes
2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml
   (* you may use less coconut milk here but as long as you mix it with water to obtain 1050ml)
1/4 tsp salt
150g rice flour
1 tbsp cornflour/tapioca flour

For the syrup
325g castor sugar  (I've used only 280g)
300ml water
3–4 pandan leaves,

For Glazing
2 tbsp of thick coconut cream

To prepare the syrup

In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk into soaked green bean flour mixture and sifted rice flour. Add the cooled syrup and salt and mix into a batter.

Strain batter into a large microwable bowl and cook on high 1 minute at a time until it thickens and bubbles. Stir with a whisk after every minute.

Pour cooked custard into a 8 inch square tin lined with softened banana leaf.

Spread and smooth the surface with a spatula.

Bake in preheated oven at 200C for 30 minutes until the topping is lightly brown.

Glaze with coconut cream and broil/grill until top is brown.

Cool thoroughly before cutting