Saturday, July 11, 2015

Kueh Momo Sarawak

18.12.2014 - Make yummy Kueh Momo recipe adapted from Sunflower food galore.  I make twice on the same time. My first batch made about 39pcs and 2nd batch slightly smaller about 42pcs.  I really have no regret making so much, these little snow balls really so delicious, it simply melts in your mouth.



Ingredients:
250g plain flour or all purpose flour
40g icing sugar (if you like a sweeter taste, add up to 75g icing sugar)
75g full cream milk powder*
150g ghee (clarified butter)
1/4 tsp salt
1 egg yolk

about 1/2 cup sifted icing sugar (confectioner sugar)

*Full cream milk powder is not common in UK. It is available in some big supermarkets like Sainos at the Asian products shelf, or in most Asian, Chinese or Middle Eastern grocery stores. If you prefer not to use or cannot find full cream milk powder, can sub with skimmed milk powder granules. Granules need to ground to powder using a coffee grinder or mini blender.

Method:
Add flour to wok or frying pan. Dry fry at medium low heat for about 5 - 6 minutes. Keep stirring the flour to avoid burning till flour becomes very hot and smells lightly nutty. Remove from heat and leave to cool.

Ground salt with 1 tsp of the dry roasted flour using pestle and mortar to a fine powder. Add this to flour.

Add milk powder and icing sugar.

Mix dry ingredients together then sieve, break up any large lumps with fingers, remove any remaining gritty grains.

Melt ghee in microwave for about 20 - 30 sec. Beat in the egg yolk.

Pour ghee and yolk mixture into the dry mixture. Mix with a folk or spoon then finish by rubbing with fingers till dough is evenly mixed.

The dough is crumbly but should form a lump when squeeze together.

Take a handful of dough, squeeze with hand to form a lump then break it up into smaller pieces.

Squeeze each small piece again into a rough lump. Continue forming these little lumps.

Lightly roll each lump between palms into a ball without pressure or it will crumble. Size of the momo balls is up to you. I like them quite small about 1.5 - 2cm diameter.

Place balls on baking tray (pan) lined with parchment paper, arrange balls with some space for expansion.

Preheat oven to 160deg C. Put the tray of cookies in the oven, lower heat to 140 deg C fan oven (or 150 deg non fan oven), bake for about 12 - 15 minutes till light golden. Momo balls will expand slightly after baking.

Leave to cool for few minutes till cool enough to pick up by fingers. Then coat generously with icing powder. They are very fragile, be gentle and don't crowd the bowl.

These kuih momo will keep fresh for couple of weeks in airtight container.







Butter Chocolate Cheese Cake

14.12.2014 - I remember this cake go gaga on the food blog and internet! everyone was trying out this cake and so do i.  It was really damn good!! i seriously love it!! i bake for myself as my Birthday Cake!! :) delicious indeed and rich.

Forget the fats after all gone into your stomach! because it really that yummy and you can't stop eating.  ENjoy!!

Recipe adapted and modified by Enne Tay, member of Baking’s Corner FB group (original recipe by Kitchen Capers)



A - BUTTER CAKE INGREDIENTS
230-250g butter, soften ( i used 250g golden churn ) 
160g caster sugar ( i reduced sugar to 130g, perfect sweetness of the cake ) 
4 large eggs/5 small eggs
1 tsp vanilla essence
200g self rising flour, sifted (replace 4 tbsp of flour with cocoa powder for chocolate flavour) ( i used cake flour added 1tsp baking powder )  
5 tbsp milk/whipping cream ( i used fresh milk )

B- CREAM CHEESE INGREDIENTS
250g cream cheese, soften
60g caster sugar
1 egg
1 tbsp corn flour/self rising flour/all purpose flour * i used self rising flour


Directions

– grease and line an 8 inch square pan. preheat oven to 160c

– beat ingredients B till fluffy and set aside

– from ingredients A, beat butter and sugar till pale and fluffy. add in eggs one at a time and mix well. add in vanilla essence and milk. mix well

– fold in sifted flour (together with cocoa powder ) into butter mixture. mix well

– spread half portion of batter into pan, then spoon in cheese mixture (B). cover cheese mixture with the remaining portion of cake batter (total of 3 layers)

– bake at 160c for 60-70 mins or until cake is done ( i baked at 180c for 1 hour 20 minutes, 1hr on middle rack, 20mins removed to bottom rack oven ) 

- If making cupcakes, bake for about 30-35 mins

- Removed cake to wire rack to cool.










Friday, July 10, 2015

Basic Bread Dough for making a variety of Sweet Buns

31.12.2014 - This is one of very useful Basic Bread Dough with a large quantity that can use for variety of sweet buns.  Recipe adapted from Kenneth Goh basic-bread-dough-recipe-and-plum-blossom-sausage-buns-  please click link for recipe.

I used Basic Bread Dough Recipe to make "Buttermilk Buns", "Mini Sausage Buns" and "Coconut Sweet Buns".  For buttermilk filling, please refers to butter-milk-buns recipe.   I bake at 180c Pre-heated oven for 25mins or until golden brown.

This dough can make any sweet buns you desire like pizza, redbean buns, hamburger, sausage buns, any sweet bread, doughnuts or hot dog buns etc... as  mentioned on Kenneth's blog.




For Mini Sausage Buns
4 sausages ( cut into half )
1 egg ( egg wash )
Sesame Seeds
Basic Bread dough

Use the same dough to roll up the sausage in any shape you desire, brush egg wash, sprinkle sesame seeds.  let it rest for 15mins and bake at  Pre-heated oven 190c for 35 minutes or until bread turn golden brown.


For Coconut Filling ( for 8 pcs ) 
125g freshly grated coconut
70g caster sugar
30g butter,softened
30g egg, lightly beaten

1. Mix everything together. Divide into 8 equal portions and keep in the fridge to use when needed.
2. Roll out dough in to disc shape, take one portion of filling and seal tightly and flatten it with the rolling pin and shape the buns using any method you desire.
4. Let rise for 15mins, lightly covered, until double in size on a lightly greased tray. When ready, brush with egg wash.
5. Bake in preheated 190°C oven for about 25 minutes or until golden brown.















Thursday, July 9, 2015

Almond Peach Tart

Hi to all readers!! Im back to update my humble blog as i have too many recipes pilling up in my brain..hehe...and im running out of space!! got to share it with y'all.   I will starts from where i stopped last year December and will continue until today.  So i hope you all enjoy my blog and recipe.  Take Care and thank you for reading.

07.12.2014 - ( date is for my own record of cooking ).  Here i prepared a beautiful and delicious Almond Peach Tart, it was my 2nd time making this yummy tart.  Its simply delicious.

My Tart pastry recipe adapted from "The Complete Book of Baking" and for the Almond filling adapted from "Something Sweet - Food Lovers " cookbook.



FOR PASTRY / CRUST INGREDIENTS:-
190g All Purpose Flour
4ml salt
90g Cold Unsalted Butter, cut into pieces
1 egg yolk
40-45ml / 2 1/2 - 3tbsp ice water ( i used only 1tbsp ice water ) 

* For the pastry, sift flour and salt into a bowl.
* Add in cold butter and cut in with a pastry blender until mixture resembles coarse breadcrumbs.  Stir in egg yolk and just enough water to bind the pastry.  Gather into a ball, wrap in baking parchment and chill for at least 20 minutes.
* On a floured surface, roll out the pastry to 3mm thick.  Transfer to a 24cm pie dish.
* Trim the edge, prick base and chill until need. Not needed blind bake.


FILLING INGREDIENTS:-
3 Eggs
150g Sugar ( i reduced to 120g ) 
150g heavy cream
2tbsp lemon juice
1tsp lemon zest
75g butter
150g Ground Almond
3-4 peaches ( i used 1/2 half canned of sweet peaches )
Almond Flakes, sprinkle - topping, optional
Dash of cinnamon powder, optional

* Meanwhile, put the eggs and sugar in a bowl and beat together until thick and foamy.  Stir in the cream, lemon juice and lemon zest and add the butter in small pieces.  Stand the bowl over a saucepan of simmering water and beat with an mixer until thick and creamy.  Stir in the ground almonds.

* Drop the peaches into boiling water for a few seconds, then skin, halve, remove the pits ( stones ) and slice thinly.  If u canned peach, drain syrup and slice peaces into desire shape and size.

* Pre-heat the oven to 200c.

* Roll out pastry on floured work table and use to line 9-10" / 24- 26cm tart pan / tin, cut off the excess by rolling over the top of the pan with your rolling pan.  Line with a sheet of baking parchment and weight down with dried beans.  Bake in the oven for 20 minutes.  Remove the baking parchment and dried beans, set aside.  Spread the almond filling smoothly into the hot pastry shell and arrange peach slices attractively on top and * sprinkle with almond flakes and dash of cinnamon powder ( optional ).

* Bake at 180c for 1 hour and 30 minutes until the filling is set andlightly browned, but cover with foil if it browns too quickly.   Removed tart from oven, brush peach syrup on tart and leave to cool before serving with vanilla ice cream.








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