Friday, May 30, 2008

Ham & Cheese Buns

Our breakfast this morning.

Original recipe yield 19 pcs. I half the quantity to suit my family.

Recipe as follows: (yield about 10 pcs)

Ingredients A:
Bread flour 250g
Castor sugar 50g
Salt 3g
Instant Yeast 5g
Butter 25g (I use corn oil)
Egg 25g
Water 125g

Ingredients B:
Ham (Shredded)
Cheese slice 5 pcs (cut into half: triangle)
Some almond slices (for decoration)
Some mayonnaise (for piping)
Egg (for glazing)


1. Use your basic kneading process.
2. Once dough double, punch out the gas, divide into 50g each.
3. Round them up to form a ball. Rest for 5 mins. (I let them rest for 10-15 mins)
4. Slightly flatten the dough and wrap some shredded ham.
5. Round them up again. Using a rolling pin, roll them into a round shape.
6. Send them for proofing. (About 45 mins)
7. After the proofing, glaze with egg wash, place a piece of cheese on top.
8. Piped some mayonnaise across. Sprinkle some almond slices on top.
9. Bake in a preheated oven @ 200 deg C for about 15 mins. (I think about 12 mins is enough.)
I think because of my oven temperature, my buns always turn out to be a little on the brown side. :( But anyway, these buns were very yummy! My little son wanted me to make again! :D

Recipe source <简易家庭面包制作> by 王志雄/游纯雄.

Sunday, May 18, 2008

Minced Meat with Long Beans 长豆肉末

A simple dish that goes very well with plain porridge or multi-grain porridge (杂粮粥). A dish that my kids finish in no times! Even my little son who usually doesn't like to eat porridge finished his meal in record times. :D

Recipe as follows:

Minced Meat 80g
Long Beans 300g
Garlic 2 pcs (minced)
Red chillies 1 pc (minced)

Seasonings A:
Corn starch 1/2 tsp,
Water 1 tbsp

Seasonings B:
Dark Soy Sauce 1 tbsp
Salt 1/2 tsp
Sugar 1/4 tsp


1. Remove the head and tail of long beans before washing. Blanch the long beans in hot water for a while before dishing up. Cut into bite size.

2. Minced the garlic; Remove the stalk of the red chilli and chop into small pieces.

3. Standby Seasoning A: mix corn starch with water.

4. In a wok heat up 3 tbsp of oil, saute garlic, add minced meat and fry for a while.

5. Add in long beans, fry for a while. Add 2 tablespoon of water and braise for 3 minutes.

6. Add Seasoning B and red chilli and continue frying. Pour in Seasoning A to thicken. Dish up and serve.

Recipe source: 美味粥配小菜

You can omit the red chilli if you wish. But actually the red chilli add more "kick" to this dish.
Frankly speaking, the red chilli wasn't that hot as I'd removed most of the seeds.

One more delicious side dish anyone can cook: Szechuan vegetable fried with meat.

Thursday, May 8, 2008

Tuna & Ham Buns

Made this as our breakfast.

This recipe is quite interesting: the flattened dough was first filled with ham, roll up swiss roll style, fold up one end to the other and cut up from the centre, after that pull out the cut side. With the cut side up, the dough was sent for final proofing. Thereafter, glazed with egg wash and filled the centre with tuna mayonnaise.

Of course my "gongfu" for shaping dough was not up to standard as compared to the two expert baker lah!

Once the buns were out from the oven, I tried piping some tomato sauce on top. Look more appetizing with the tomato sauce, right?

My three testers at home gave thumb-up for these buns. :)

Original recipe yields 19 pieces. (I half the quantity which yield 9 pcs, just nice for the four of us.)

Bread flour 500g
Caster sugar 80g
Salt 6g
Dry yeast 10g (I used instant yeast)
butter 30g
Egg 50g
Water 250g

Filling A
: Ham, glazed egg wash

Filling B:
Tuna 100g [I use 1 whole can of tuna flake (in water)]
Celery 20g (I omitted)
Mayonnaise 40g
Onion 20g
Black pepper 3g

Note: I find that the quantity given for filling B is too little. So I made more or "agar agar". I'm sure you can use store bought one if you think is too much work to make your own tuna mayo. I like to try making my own as I find that store-bought one tends to have more mayo.:(

I use my normal kneading method as the basic dough kneading method in the book is quite long!


1. Use your basic kneading process.
2. Once dough double, punch out the gas, divide into 50g each.
3. Round them up to form a ball. Rest for 5 mins. (I let them rest for 10-15 mins)
4. Flatten the shaped dough and place a piece of ham on top.
5. Roll up swiss roll style. Fold up one end to the other.
6. Using a cutter, cut the centre of the fold up dough.
7. Open up the cut dough with the cut side up.
8. Send for proofing. (about 45 mins to 1 hour)
9. After proofing, glaze with egg wash and spread a layer of tuna mayonnaise on top.
10. Baked in a preheated oven @ 200 deg C for about 15 mins.
11. Once out of the oven, piped some tomato sauce on top.

One thing I like about this book is: most of the recipes are shown step-by-step. It even showed the length & width of the shaped dough before and after proofing. For example this tuna ham buns, before the 2nd proofing, the length is about 8cm, the width is about 6 cm. After proofing, the length is about 10cm with the width 8 cm. This allows me to gauge whether my shaped dough is proofing correctly or not.

Recipe source <简易家庭面包制作> by 王志雄/游纯雄.

Tuesday, May 6, 2008

Steam Banana Cake

Ever since I came across this "Steam Banana Cake" from Amanda, it went straight into my top to-do list for banana cake. The reason being: its healthier and will be ready within minutes.

I made this yesterday morning to supplement part of our lunch. Like Amanda, I also made this into muffin cups. And they all turn out very well: soft, light and fluffy and not too sweet! My elder son brought one piece to school as his snack. :) As for my husband, he gave a thumb-up: very nice!

Think because I used pure olive oil that's why the appearanec so creamy!

This will be our regular steam cake from now on.... :)

Thursday, May 1, 2008

Pandan Red Beans Cupcake Bread

This was our breakfast a couple of days ago. Made this using a sweet buns recipe from "Bread Magic".

The original recipe is called "Sesame Seeds Pandan Scroll". Since I do not have any ring mould to hold the shape, I decided to replace it with paper cupcake just like my peanut butter cupcake bread. This time round I used a better cupcake to hold the dough. And the bread turned out very nice: taller with full body! :))

However, I did some modifications to the recipe:
1. For the sweet buns:
- I used half bread flour and half cake flour.
- I added a teaspoon of pandan paste to the dough during kneading.
- I used a coffee red beans paste

Recipe as follows: (Make 11 pieces)
1 quantity "basic sweet bun dough

For Filling:
250g pandan bean paste
Some white sesame seeds

For glazing: 1 egg (beaten)
1. Leave dough in a big bowl, covered with a damp cloth. Proof for 30 minutes in a warm place till it double in size.
2. Scale dough at 55g portions each. Shape into a small balls, rest for 10 minutes.
3. Flatten and roll out each ball of dough. Put in some bean paste filling. Seal and wrap. Then roll it flat once more. Cut an opening in the middle and invert dough to the exterior, glaze with egg wash, coat with sesame seeds.
4. Place on a greased tray, enclose each portion with a 2.5" greased ring mould. Leave to proof for 45 minutes. (You don't have to grease the tray if you're using paper cupcake.)
5. Bake in the middle layer of a preheated oven at 180 deg C for 12-15 minutes. Remove moulds. Cool bread on a wire rack. (For using paper cupcake: remove the paper cupcake and cool well on wire rack. If you like, put the bread back to the cupcake once the bread has cooled well.)
My elder son liked it very much that he brought it as his snack during his school recess. He remarked that the coffee red beans tasted like chocolate!
Unlike those store-bought buns which are light and airy (and I mean really light and airy!) , these bread buns are solid “ 扎实” and moist. The sweetness from the red beans paste is just right to our liking.
Recipe source: Bread Magic by Alan Ooi