Wednesday, February 27, 2008

Ham Buns

Nothing fanciful just homemade ham buns for breakfast and as a snack for my younger son's outing tomorrow.

I used the sweet buns method from "Bread Magic" except:

1. use half bread flour and half cake flour;
2. omit milk powder and use fresh milk (banana flavoured);

Initially I wanted to make "Ham Twists" but found it not easy to twist and interweave. Guess what I did? I use a scissor to cut out and join them together! :) To make sure that they will join pretty well, I top them with diced cheddar cheese. You can tell from the pictures that I'm too liberal with the topping! Oops!!
Here is the recipe:
1 quantity "basic sweet bun dough"

For filling:
10 pieces sliced ham

For glazing:
1 egg (beaten)

For topping:
Cheddar cheese (diced)
Some dried bonito flakes ( omitted)

1. Leave dough in a big bowl, covered with a damp cloth. Proof in a warm place for 30 minutes or
till double in size. ( Mine took more than an hour to double.)

2. Divide dough into 10 equal portions. Roll and shape each portion into a long roll.

3. Place in a piece of ham and wrap up. Leave on a greased tray, spaced apart for spreading.
Make a slit through the centre and plait, interweaving one strand with the other. Wrap tray in a
roomy plastic bag. Let rise until double in size taking 45 minutes.

4. Glaze with egg wash and topped with cheese.

5. Bake in a preheated oven at 180 deg C for 15-20 minutes.

Hope they like it :)

Recipe source: Bread Magic

Saturday, February 23, 2008

Meme Time!

I was pleasantly surprised to be tagged by Happy Home Baker, my favourite local blog. I often visit her blog to get some yummy recipes to try and .... feed my two kids! Ha!

Here are the MeMe rules:

1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they've been tagged by leaving a comment at their blogs.

Well, this is my first time being tagged. I shall try my best!

1. I live in an HDB exec apartment in the east.
2. My kids are in Primary 1 and kindergarten 2. I tried to cook/prepare their daily lunch instead of buying out. (A big headache everyday of what to prepare? )
3. I started my first bread making only in August last year.
4. I have quite a big kitchen. I'm using a 28L "Rowenta" mini oven with grilling, and rotisserie functions. I also own a heavy duty "Kenwood" Chef stand-mixer, which is really a great helper when kneading bread dough and I just discovered: whipping up cream in minutes:) I truly admire those who use their arm power to knead bread dough. I think I would lay flat the next day! lol!
5. Next, I hope to pick up the skills to make "chinese buns" (bao). This is one of my family's favourite. So far my 2 attempts failed :(

Ok, here are the bloggers I would like to tag:

Lily Wai Sek Hong: Amazing blog! She got whatever recipes you want! :)
The Cooking Diva

Have fun!

Monday, February 11, 2008

Caterpillar Rolls

Made these buns and rolls using a "coffee red-bean paste" given by my in-law.
The sweetness of the paste was ok: not too sweet. However, the coffee flavour wasn't that strong. Despite this, my two boys love them very much. My elder boy remarked that the rolls resembled like a "caterpillar" ;) and he wanted to bring it to school tomorrow :)

On closer look, it did resemble a caterpillar :)

Recipe as follows:
1 qty "basic sweet bun dough
For filling:
250g red bean paste
some sesame seeds
For glazing:
1 egg (beaten)
For topping:
some white sesame seeds
1. Leave dough in a big bowl, covered with a damp cloth. Proof in a warm place for 30 mins till dough is double in size. Scale dough at 60g portions. Shape them into small balls and rest the dough balls for five mins.
2. Flatten and roll each ball of dough into a round. Place in a little filling, seal and wrap into a round. Roll flat once more and make several slits (use a dough cutter). Roll up and place on a greased baking tray. Repeat process with the rest of the dough. Cover with a damp cloth and leave them for 45 mins to rise a 2nd time.
3. Glaze with egg wash and sprinkle top with sesame seeds. Bake in a preheated oven at 180 deg C for 12-15 mins. Tray should be placed in the middle rack of the oven. Remove when golden. Cool well on wire rack.
Recipe source: Bread Magic by Alan Ooi

My CNY cookies

The following cookies were what I baked for Chinese New Year. I was crazy to attempt a few types of cookies and making a few batches EACH for my sisters, my mum, my in-law and myself! It was extremely tiring.... :( but very fun though, :) Luckily, all the cookies were very well-received by them. :)

These "Heart shape" almond cookies were made specially for my in-law who is diabetic. She had specially requested for no sugar. However, thinking that no sugar may taste bland, I added some sugar. Turn out that these "heart-shape" batch of almond cookies tasted the best! Think because of lesser sugar bring out the almond flavour even better. Next time, may consider using this method. :)

Flower-shape Almond cookies

Peanut Cookies: These peanut cookies were very well-received. Recipes taken from here.

Green peas cookies: Another well-received cookies :))

Here wishing everybody: GONG XI FA CAI! HAPPY NEW YEAR!