Friday, June 20, 2008

Oreo Butter Cake


Read with interest and enthusiasm that this cake received rave reviews from several bloggers: soft, light & moist. This is the kind of cake my family likes. (Original recipe from Angie-My Kitchen:My Laboratory)

Decided to make this since Oreo biscuit is one of my husband's favourite. My two kids love it too. As for me, I try to stay clear from biscuits and cookies because they are too "heaty" to me. :(




The wonderful aroma from this cake was simply delicious. My little son who was playing with his elder brother came running to me: "Mummy, what smells so good?"
While waiting for the cake to cool, he told his elder brother how he wished he could have 3 big cakes to himself!! :D
From the way my two kids ate the cake, I know they love the cake (or the biscuit?). Both of them finished the cake first and slowly enjoyed the biscuit topping!!!
It could be that my skill in beating the butter & sugar (to creamy stage), I felt that it wasn't that moist (though my husband thought otherwise). Its just soft & nice to me.

Monday, June 9, 2008

Cheese Potato Bread 乳酪洋芋香草面包





Made a batch of these bread buns for breakfast a few days ago.


Recipe as follows:

(Make 12 pieces)

Ingredients A:Bread Flour 300g
Castor Sugar 15g
Instant Yeast 6g
Water 165cc
Egg 30cc

Ingredients B:
Salt 5.4g
Milk powder 6g
小茴香 3g (I omitted this.)

Ingredient C:
Unsalted Butter 15g


Ingredient D:
Shredded Cheese 150g


Fillings:Mashed potato 200g
Bacon 60g
Onion 10g
Salt - some
Pepper - some
Parsley flakes - some


Others:Egg - for glazing
Shredded cheese - for topping


Method:

1. Use your basic kneading of dough: Add ingredients A,B,C & D to form a dough.

2. After the first fermentation, punch out the gas, weigh the dough and cut into 12 equal pieces.

3. Round each dough into balls with seams side down. Cover with a damp cloth and let it proof for 20 minutes.

4. For filling:
a) Sweat out the oil in the bacon in a frying pan till crispy. Chop into small pieces
b) Cut and chop onion into small pieces.
c) Fry the onion till fragrant. Add the bacon pieces till combined with onion. Dish up.
d) Add in the mashed potato. Stir till well combined with the onion bacon pieces.
e) Add salt, pepper and parsley till well combined. Set aside to cool.

5. After 20 minutes of proofing, take out one dough. Using your hand, flatten the sides of the dough. With the centre of the dough protruding up, lightly press out the gas.

6. Add in about 25g of the fillings, seal and wrap up into a ball.

7. With the sealed side down, put the shaped doughs onto a baking tray. Slightly press to flatten them a little. Final proofing: 20 to 30 minutes (with humidity: 85%)

8. After the final proofing, use a scissor to cut a small cross in the centre of the dough.

9. Glaze with egg wash and top them with some shredded cheese.

10. Bake in a preheated oven @ 180 deg C for 15 minutes.


These buns smell very nice when fresh from the oven. However, we found it a tad too salties.......:( But the next day, it wasn't that salties, strange! I passed a few of them to my sisters, niece and nephews. They tried and commented that they were very nice and not salties at all!! One of my nephew thought it was a store-bought one! :D If you're trying, may be you want to reduce the shredded cheese quantity which is incorporated in the dough.



Recipe source: <曾美子教你第一次做面包>







Sunday, June 1, 2008

Homemade Chwee Kueh (水粿)


This is one of the many chinese snacks I like, Chwee Kueh. Made of rice flour and part of corn flour. The texture of this snack should be soft and "Q". Most important part of this snack is the topping: preserved raddish. The raddish must be crunchy! The soft & Q chwee kueh with the crunchiness of raddish make this snack taste heavenly.

Recipe is taken from Fenying's Blog. But I'm very puzzled why the recipe called for the preserved raddish (菜脯) to be cooked in 500g of water till tender!?

However, I did not follow her method of cooking the 菜脯. Being born as a hakka, I know how this 菜脯 should be cooked. Afterall, 菜脯 is one of our dish in 擂茶. :)

By the way, I bought the 菜脯 in strips and chopped them into small pieces before frying them. Find that those ready-minced type does not have the crunch and bites. If you intend to buy, choose those that are "sweet". I can assure you your 菜脯 will taste delicious. This 菜脯 can also fry with eggs and goes very well with your plain porridge.