Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Lotus Paste Pastry

4:49 PM | Posted by | | Edit Post
I prefer to buy Kwong Cheong Thye less sugar Lotus paste for this pastry.
Their pastry is not so sweet and taste better.
Location :
Kwong Cheong Thye
61 Lorong 27 Geylang, Singapore 388186
Tel: 65 6748 0128
 
Ingredients:
 
Main dough
83g margarine
200g plain flour
18g sugar
66g water
----------------------------
Total Weight : 367gm
----------------------------
Weight per pc = 367gm / 20pcs = 18.4gms

Oil Dough
133g plain flour
67g shortening fat (Crisco)
---------------------------------
Total Weight :200gm
---------------------------------
Weight per pc = 200gm/20pcs = 10gms

Filling
500 lotus paste
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Total Weight : 500gm
--------------------------------
Weight per pc = 500gm/20pcs = 25gms
 
 
Method:
 
Filling Method:
Divide filling into 25g portions and roll into a round shape.
 
Pastry Method:
Water dough:
Mix all ingredients together except water.
Slowly add water and knead till a dough is form a soft dough.
Spread dough and let it rest for approx. 30 minutes. (Prefer to let oil slight surface before divide dough)
Divide dough into 18.4g per portion and rolled into round shape.
 
Oil dough:
Mix all ingredients till a soft dough is formed.
Aside to rest for 30 minutes. (not important)
Divide dough into 10g per portion and rolled into round shape.
 
Rolling Of Pastry Method:
  1. Refer to My Kitchen Snippets  for steps to make the pastry skin.
  2. Slight flatten with a flat plate.
  3. Apply some oil (shortening) on the tray. 
  4. Put on a lined tray and apply egg wash (egg yoke with pinch of salt) evenly on top surface.
  5. Sprinkle some roasted sesame seeds after apply egg wash.
  6. Bake at 180°C for 20 minutes. (Depending type and size of oven)
  7. If already bake, the base should slight brown.
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Wheatmeal Bread

8:10 AM | Posted by | | Edit Post




Thank to Happy Home Baking) for Wheatmeal Bread recipe.
This bread is using sponge method that I never make before.

Changed some of method as I using mixer instead of bread maker for kneading and shaped into bun shape.
 




Ingredient:
(A)
(B)
(C)
120g wholemeal flour
85g bread flour
15g unsalted butter
85g bread flour
15g caster sugar1 teaspoon salt

4g (1 tsp) instant yeast
10g milk powder50g water

30g water

 

 

Method:


Sponge Dough

  1. Mix the dry ingredients in (A) in a mixing bowl.
  2. Add water to form soft dough. (I reduce water as slightly too much of water).
  3. Place dough in a mixing bowl, cover with plastic bag and let it rise for 90mins.

Main dough

  1. Place the ingredients in (B) into mixer and mix well.
  2. Add in the sponge dough.
  3. Mix at middle speed. After about 8mins of kneading, add in the 15g of butter (Ingredient C).
  4. And continue to knead the dough for 20 mins. Check the dough with window test.
  5. Use hand knead slight before place back to mixer bowl and cover with plastic bag and let it proof till double in volume for about 60mins.
  6. Remove dough and hand kneading to release air.
  7. Divide into 6 equal portions and shape into balls.
  8. Insert some pine nut and almond flake on top dough
  9. Cover with cling wrap, let the dough rest for 15mins.
  10. Apply egg wash before bake
  11. Bake at preheated oven at 180 deg C for about 15mins. (Note: Temp. depend on size of bun and oven)
  12. Remove from oven and ready to serve.

The next day, the buns still remains soft.
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Pandan Chiffon Cake

7:27 PM | Posted by | | Edit Post

This chiffon cake is my sister favorite cake. I make learn this cake from Mr. Richard because my sister is sick and unable to attend his class.
This cake is health as it use cooking oil and less sugar ( Reduce sugar from original recipe) .

Ingredient


Part A
Part B

50 Sugar
5 Egg Whites

20ml Pandan juice (Extract From Pandan Leaves)
50 Sugar

60ml Coconut milk
1/4" Cream Of Tartar

50ml Corn oil
 

75g Plain flour
 

1/2 tsp Baking Powder
 

35g Corn Flour
 
Method:
  1. Sift flour, baking powder and corn flour
  2. Beat the egg yolks and sugar at maximum speed for until double portion (creamy)
  3. Mixed pandan juice, coconut milk and corn oil together and mix with egg yolk mixture at low speed.
  4. Add flour, baking powder and corn flour into egg mixture and whisk until well mixed.
  5. Whisk egg,whites  sugar and cream of tartar until stiff with a clean bowl.
  6. Add part (A) into meringue until batter is smooth and well mixed.
  7. Pour into chiffon mould and bake at 180C at lowest rack for 1 hour.  (Depend you size and type of oven. I using a small oven)
  8. Take out from oven and reverse the whole mould.
  9. Let it cool down before remove cake from mould.
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Char Siew Puff

11:18 AM | Posted by | | Edit Post
Since the kitchen is not occupy and hunger to tried out the recipe that I have it.
It seem the internal skin (oil skin) is very dried after mixing.
Something is not right compare to tau sau pastry that I used to make.
Seem plain flour is not suitable and oil is not sufficient. I decided to change to Hong Kong Flour after checked some blog is using Hong Kong Flour and add more shortening.
I recalled my CC teacher, Mr. Richard told us that shortening will make the puff more crispy.
I re-do the internal skin (oil skin).
And I could not find the noodle flour, I change to bread flour that stated in the original recipe .
Here my modifed recipe. Not so nice but acceptable to me.

PASTRY SKIN METHOD ( 10 pcs)

 
Inner Pastry:
150gm Hong Kong flour
150gm Crisco Shortening
50gm Butter (cold and hard)
Inner Pastry Method
(1) Slightly mix with mixer.
(2) Use low speed until form into pieces of crumbled.
(3) Transfer to working table and use hand slight knead / slight press to form a soft dough.
(4) Put it into fridge and let it rest for 40 minutes.

 
Outer pastry
100 gm Plain Flour
50gm Bread Flour
8 gm Custard powder
8 gm Milk powder
40 gm butter
25 gm eggs
60 ~ 80 gm water
Outer Pastry Method
(1) Slightly mix with mixer.
(2) Use low speed until form into pieces of crumbled.
(3) Transfer to working table and use hand slight knead / slight press to form a soft dough.
(4)Put it into fridge and let it rest for 20 minutes.
Tip: Use cold water to cool your hand before knead dough if you have warm hand.

 

 
ROLLING AND FOLDING PASTRY METHOD


 
(1) Roll the outer dough into a square about 1.5cm thick and place the inner dough on top. Fold up to enclose 4 corners.
(2) Roll out into a rectangle shape.
(3) Fold 1/3 of it on top towards the centre and another 1/3 to overlap and roll into rectangle shape about 10mm thick.
(4) Repeat 2X for this the folding. Lastly rolled into rectangle shape about 3~5mm thick. Control rolling pressure, cannot too much or not will not puff after bake.
(5) Put into then rest the dough for 20 minutes in refrigerator.
(6) Chill in the refrigerator for about 30 mins
It should with multi layers view from cross section.
Tip: Dough prepare one week in advance. For leftover dough, it can be frozen and kept up to 1 week.
 

CHAR SIEW FILLING
Filling Ingredients
100gm diced Char Siew (S$2 ~ $3)
20gm (mixed vegetable sweet corn, green peas and carrot (optional)
Char Siew Sauce Ingredients
1/2 ginger juice
1 tbsp minced shallots /onion
1 tbsp oil
20gm sugar
15gm light soy sauce
8gm oyster sauce
5gm Sesame oil
40gm water
Starch Ingredients
16gm Potato Starch/ Corn Flour
25- 30gm water / char siew sauce ( ask char siew seller to give some sauce)
Char Siew Filling Method
(1) Heat oil in wok. add minced shallots and onions. Stir fry till fragrant.
(2) Add remaining ingredients (light soy sauce, sugar, oyster sauce, water) and bring to boil.
(3) Add ginger juice.
(4) Slowly at low fire, add starch mixture and cook until mixture thicken.
(5) Add cooked mixed vegetable.
(5) Set aside the char siew filling and let it cool.
Method
(1) Roll out dough about 2-3mm thick, cut into 31/2" with a knife.



(2) Place a portion of the filling into the center and press the edges closed with a fork.
(3) Bush the top puff with egg mixture ( 1 Egg with 1 tbsp fresh milk) and put some sesame seed on top.
(4) Bake at 190C ~ 200C for 15 ~ 20 minutes or turn golden brown.
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Homemake Pizza

10:59 AM | Posted by | | Edit Post

Home Make Pizza
I have make this pizza a few times and my nephew like it very much. Even edge of dough is still crispy on the next day. Here is the recipe, hope you like it.


Topping Ingredients
1 tbsp of soft butter
1 can tomato puree or Maggi tomato ketchup
3 tbsp of Maggi chillie sauce
1 tbsp oyster sauce.
1 tablespoon of minced onion
1 tablespoon of sugar
¼ teaspoon of salt
½ teaspoon of Italian herbs (optional - I did not put)
Sauce Prepare Method
Heat up medium sauce pan with butter over low frame.
Add minced garlic and onion, fry till fragrant.
Pour in tomato puree, salt and sugar.
Stir briefly, and add in Italian herbs.
Simmer for 20 minutes with low frame. Heat off, and let it cool down.
Reserve for later use on pizza crust, or store in the freezer for future use when completely cooled

Basic Pizza Dough Ingredients
225 lukewarm water.
1 packet active dry yeast
50 teaspoon sugar
1⁄2 teaspoon salt
500 gm bread flour, plus additional for shaping
250 gm plain flour
75gm butter
Topping.
2 pcs of chicken sausage
1 green or red pepper
1 handful of mixed vegetable
1 white big onion
1 handful crab bite
6 pcs of slice button mushroom
Prepare Dough Method
1. Take out butter from fridge and let it soften.
2.Then add some sugar in lukewarm water transparent glass. And add the yeast in a transparent glass and stir slightly.
Set aside so the yeast can begin to bubble. You can see foam about 5 minutes that mean the yeast is good. If it doesn’t, throw the mixture out and start again. The water may too hot or the yeast expired.
3. Fixed hook type (dough hook) into the mixture.
Pour all ingredient into the mixing bowl and mixed well at low speed except egg and butter.
Add in the egg and mixed well.
Add 2/3 of yeast water and it should not combine .The whole process should take about 8-10 minutes.
Add in the soft butter and knead at low speed until combine.
Turn to medium speed and mix until form a dough for 7 ~ 10 minute depending mixture.
If too dry add tbsp by tbsp of water a time and form a smooth dough.
Take a bit of dough and stretched. This method is window testing method. If do not torn easily, it mean the gluten is already form and it ready for 1st stage proof.
Let it proof for 25 ~ 30 minute until double size. (Note: depending the weather, time is shorter if warm weather).
Punch and knead to release the proofed dough.
Take about 120gm of dough and shaped to a ball and let it proof for 15min.
This stage, I skip due to time constraint.
Apply a light layer of butter on the tray
Let it proof for 15min.
Roll it to size of small tray and place the dough onto the tray. It shrink slight due to skip 2nd proofing.
Poke some hole with fork at the topping area and let it proof for 10~20mm
Apply a layer of topping sauce and topping.
Bake at 200C for 10 ~ 15min depending on oven use.
Put some cheese on top and bake for 1~ 3 minute.


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老婆饼 Lao Po Bing

9:23 PM | Posted by | | Edit Post

老婆饼 Lao Po Bing translated from chinese is wife cake.
It is Chinese pastry with sweet winter melon paste as filling and a flaky pastry.
I managed to find a good recipe from Florence Blog.
I prefer slightly crispy skin, I use Mr Richard pastry recipe (change to plain flour) and omitted desiccated coconut

Ingredients:
 
Main dough
83g margarine
200g plain flour
18g sugar
66g water
----------------------------
Total Weight : 367gm
----------------------------
Weight per pc = 367gm / 20pcs = 18.4gms

Oil Dough
133g plain flour
67g shortening fat (Crisco)
---------------------------------
Total Weight :200gm
---------------------------------
Weight per pc = 200gm/20pcs = 10gms

Filling
83g Candied winter melon (chopped to bite size)
83g icing sugar
105g cooked glutinous rice flour (Kao Feng)
27g margarine
22g roasted white sesame seeds
180g water
--------------------------------
Total Weight : 500gm
--------------------------------
Weight per pc = 500gm/20pcs = 25gms
 
 
Method:

Filling Method:
Put all ingredients into a mixing bowl except water,mix until well combined.
Slowly add water and knead till a dough is formed.(Depending weather and flour condition)
Divide filling into 25g portions.

Pastry Method:
Water dough:
Mix all ingredients together except water.
Slowly add water and knead till a dough is form a soft dough.
Spread dough and let it rest for approx. 30 minutes. (Prefer to let oil slight surface before divide dough)
Divide dough into 18.4g per portion.

Oil dough:
Mix all ingredients till a soft dough is formed.
Aside to rest for 30 minutes. (not important)
Divide dough into 10g per portion.

Rolling Of Pastry Method:
Refer to Florence blog for steps to make the pastry skin.
I like the skin like Tau Sau pastry, therefore I continue rolled flat instead follow step 6 of Florence method.
 
Put the Wife Cakes on a lined tray and apply egg wash (egg yoke with pinch of salt) evenly on top surface.
Sprinkle some roasted sesame seeds after apply egg wash.
Bake at 180°C for 20minutes. (Depending type and size of oven)
If already bake, the base should slight brown.

Note: Take out from refrigerator to let cool to room temperature if you put your ingredient inside the refrigerator. The result will be better.















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Egg Tart

3:28 PM | Posted by | | Edit Post
Egg Tart (Learn from Richard Goh at community center)
Quite sometimes, forgot most all steps to make this tart.
Fortunately, Mary's important notes help me to make this tart.
Ingredient:

Shell
Egg Filling
250 Hard Butter (Chop to small pieces)
400g Water
100g Sugar
120g Sugar
1Egg
200g Evaporated milk
500 Plain Flour
6 Egg, Whisked
 
Serving : 24 tart mould of no.152 mould
 
 
Method :
  1. Preheat oven to 170 degree C. (Depending on your oven)
  2. Cream butter and sugar until pale and add egg.
  3. Add in flour slowly and knead well, then mould into tart mould.
  4. Pre-bake the shells at 170C for about 15 ~20min until 3/4 baked.
  5. Boil water, sugar and leave to cool and bake at lower rack at 150C for 20 ~25minutes.
 
Note:
  1. Take care that the oven temperature is not too high.
  2. Wriggle egg filling to test for doneness.
  3. The texture should appear slightly firm but not runny.
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