Thursday, December 31, 2015

Hakka Kueh 河婆客家之元宝菜粄

Before the year end in a few hours, I better record this post as my personal achievement thus far.  At the same time, I'm also proud that this food had been selected by"MySingaporefood" and published here.






Unlike our better known dish, Hakka Thunder Rice 擂茶, selling in some hawker centres, you won't be able to find this pink kueh around easily.

This is a very traditional hakka dish well-liked by everyone in our family.  As the whole process is very tedious, it is considered a big project 大工程 in our family :D


All my siblings (including my 2 brothers) know how to shape the kueh, except the most important thing, the proportion of each flour for the skin...  After my numerous attempts, I'm glad that I've arrived at the skin texture that is very satisfactory and pretty similar to my mum's. This post is specially dedicated to my mum for her 铁沙掌 (iron hand)  in kneading the hot dough. 😊




Ready for steaming





Make  24 pcs (each abt 38g)

Fillings:
Turnips - washed, skinned n grate
carrots - washed, skinned n grate
black fungus (optional) - washed and soaked till expand n soften
Dried shrimps - washed and soaked to soften
Minced meat
Pork lard 猪油渣 ( optional, if you have time to extract the oil. This will definitely further enhance the finished kueh)

Seasonings:
Salt
Sesame oil

* The following is my way of frying. You definitely can fry it your way.

Method
1.  Heat up your wok. Add dried shrimps to remove residue water and prevent splatter.  Push aside. Heat up some cooking oil in the same wok. Return the dried shrimps to the hot oil. Fry till very fragrant (important).  Dish up without the oil.
2.  In the same wok, fry the minced meat till dry and slightly brown.Dish up.
3.  In the same wok, add some oil. Stir fry the black fungus a while. Prepare to take cover!  Dish up.
4. In the same wok, heat up some cooking oil. Add turnips and carrots and stir fry over high heat for abt 5 minutes.  Lower the heat.  Add salt and sesame oil. Mix well. Add black fungus, minced meat and dried shrimps, pork lard if using.  Mix thoroughly. Adjust taste accordingly to your preferred saltiness. Drizzle some more sesame oil if you want.  Remove to a big bowl and let it cool completely before using.

Dough ingredients
300g Rice flour
80g Tapioca flour
1t salt
Pinch of sugar
3 drops of rose pink colouring (optional)
600g boiling water
1T cooking oil (any flavourless cooking oil)
20g Tapioca flour (reserve flour 手粉 - may need more)

Method (by stand mixer)
1.  Add rice flour, tapioca flour, salt and sugar together. Mix well.  If possible, sieve the dry ingredients.
  
2. Pour the dry ingredients in the mixer bowl. Drizzle 3 drops colouring.  Switch on your mixer on low speed.
3. Pour in the hot water along the edges as the dough hook is mixing.   Use a rubber spatula to scrape the side of the mixing bowl to bring the lumpy flour closer to the dough hook. Mix till the flour n water are smooth.
4.  Add in the oil. Mix till incorporated.
5.  Transfer the semi-cooked dough to a floured work top. Give a few knead to smoothen the dough.  If sticky, sprinkle some reserve flour.
6.  Divide dough into equal portion. Cover with a cloth to prevent the dough from drying.
7.  Rolled into oval shape.  Make a well in the centre of the dough like a nest.
8.  Using your thumb n index finger,widen the nest, thinning the edges n sides as you go along.  Leave a thickness of about 0.5 mm at the bottom.
9.  Fill the nest with your fillings. Overlap the left and right flap to close the dough.  Set aside. Continue with the rest of the dough.
10.  Arrange the shaped kueh on a greased tray.  Steam in wok with rapid boiling water. High heat. 12 mins or till cooked.  Done !
11.  Serve hot or cold over a cup of pipping hot MILO.  

Method (by hand)

1.  In a big mixing bowl, add rice flour, tapioca flour, salt and sugar together. Mix well. If possible, sieve the dry ingredients.
2.  Pour the hot water along the edges of the bowl. Using a spatula, stir quickly to incorporate the flour and hot water.  It will appear lumpy.  Cover the bowl with a plate.  Let it stand for about 10/15 mins.
3.  Remove from bowl and transfer to a floured work top.  Knead in the cooking oil till well incorporated and smooth.
4.  Divide dough into equal portion. Cover with a cloth to prevent the dough from drying.
5.  Rolled into oval shape.  Make a well in the centre of the dough like a nest.
6.  Using your thumb n index finger,widen the nest, thinning the edges n sides as you go along.  Leave a thickness of about 0.5 mm at the bottom.
7.  Fill the nest with your fillings. Overlap the left and right flap to close the dough.  Set aside. Continue with the rest of the dough.
8.  Arrange the shaped kueh on a greased tray.  Steam in a wok with rapid boiling water. High heat. 12 mins or till cooked.  Done !
9.  Serve hot or cold over a cup of pipping hot MILO.  Heavenly! 

Tuesday, November 3, 2015

Wholemeal Loaf ~ Naturally leavened 天然酵母 全麦吐司

This is a real soft and moist wholemeal loaf now enjoy by my whole family. :D 

I modify from my usual loaf over here.












Ingredients:
250g  Bread flour
50g    Wholemeal flour

15g   Milk Powder
30g   Sugar
3g      Salt

170g Natural yeast
150g Iced cold water

34g   Unsalted butter


Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!


Wholemeal Loaf (Using Instant Yeast)

Ingredients:
250g   bread flour
50g     wholemeal flour

12g     milk powder
24g     sugar
3g       salt

3g      Instant Yeast (or 3/4 teaspoon)
195g   iced cold water

30g     unsalted butter

Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes.

Pls link back to this site if you're using any information here.  一起做个有礼貌的人喔。。

Wednesday, October 28, 2015

Wholemeal Soya Loaf II ~ 天然酵母 全麦豆渣吐司 第二版

I'd another go after a pretty successful baked here. In fact, it was immediately the next day. :)  This time with some changes.





 


lovely texture :)




















Ingredients:
250g   bread flour
50g     wholemeal flour
40g     soya beans residue
17g     milk powder
33g     sugar
3g       salt
178g   Natural Yeast
150g   iced cold water

34g     unsalted butter

Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!

Personal observations
- May be more wholemeal flour was used,  the rise was slower.
-  Texture still soft but not as soft.
-  Another note, more natural yeast was added, less hollow holes as yesterday's baked.
-  May be because of the cold bulk fermentation to retard the dough yesterday , the baked loaf for yesterday was so... so good!有点韧性 It was so different from all my other baked. :D
              

Tuesday, October 27, 2015

Wholemeal Soya Loaf Naturally leavened ~ 天然酵母 全麦豆渣吐司

Everyday bread with a twist from 王传仁老师经典 ~庞多米吐司 ~ Pain De Mie

Made a twist to my regular loaf by using part wholemeal and some soya bean residues.  Outcome was fantastic and I think can 拉丝 also judging from the thin 光泽 :D 



Can you see the shinning part? 光泽?   :D


Forgive me, I'd tightened the bottom part too much, resulting in a thick layer below.  :(









Ingredients:

250g bread flour
30g    Wholemeal flour
20g    Soy beans residue

30g    caster sugar

15g    Milk Powder

3g       Salt


170g  Natural yeast

150g  Iced cold water

34g     unsalted butter


Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!


Note on Final proofing:
- 30 min @ room temperature (11.05 am to 11.35 am)
- 11.35 am put the whole tin in the fridge to retard fermentation as I'd to rush out.
- 4 pm came home. Took out immediately~ dough rose to about 70%.
- 4.35 pm - Rose to about 75 to 80%
- 5 pm almost to the brim.


Tuesday, August 25, 2015

Red Yeast Rice Ang ku kueh 红曲米花生红龟粿

Red Yeast Rice Ang ku kueh 红曲米花生红龟粿




My maiden attempt: Peanut  'Ang Ku kueh' using natural colour, red yeast rice. 红曲米花生红龟粿

Made these kueh for my mum's birthday celebration in advance on 23 August 2015.

With the help of my 2 teenage boys,  I managed to complete them in time.  Was very glad that they stayed soft n moist hours later.  The imprint was distinct too!  :D




The whole recipe (from dough skin, colouring and peanuts fillings) comes from 3 different links, of which peanuts fillings from Kenneth Goh with some adjustments to suit our family taste buds.

First of all the dough skin.  The secret ingredient comes from one of our common pantry item - our humble potato!  Potatoes do wonder not only in this kueh by making it soft and moist,  but also in bread making!

Dough recipe is taken from here:  Jane's corner

Colouring idea from here: Peng's Kitchen


Peanuts fillings from here: Kenneth Goh/ Guai Shu Shu


Dough Recipe [with slight adjustment]

Yield abt 13 pcs ( Abt 60g per piece - Ratio dough to fillings- 1 : 1 )

Ingredients A
170g glutinous rice flour
1T sugar
Pinch of salt (not in original recipe)

Ingredient B
120g Mashed Potatoes (I used my chopper to mash till smooth)

Ingredient C
50g - 60g hot water (I used the water from cooking potatoes)
15g red yeast rice ( grind into powder or use red yeast rice in powder)

Method
In a bowl, add the red yeast powder + hot water from the cooking potatoes. Mixed thoroughly and pass through a fine sieve. Measure out the  required water. If not enough, add some more water. If  the water has cooled down, warm up it up. This will be your ingredient C to be mixed with the flour mixture.

Ingredient D
2T Cooking oil

Method (I'm using my stand mixer)
1. Mixed Ingredients A thoroughly.
2.  Add mashed potatoes (ingredient B) and red yeast water (Ingredient C)
3. Mix thoroughly to form a dough follow by adding the cooking oil (ingredient D). Knead till it form a soft dough.
4.  Divide dough into equal size, wrap in your preferred fillings.
5. Press into your mould and knock it out carefully.
6.  Place the kueh on a piece of lightly greased banana leaf and steam for 7 minutes over medium heat.
7. I lightly greased the kueh only after it has completely cool down.

Note
You may need more or less water for the dough. Pls adjust accordingly.
The final dough should be soft and not sticky. If stickly pls add some glutinous rice flour. A little bit sticky is fine.

Peanuts fillings (adapted from Kenneth Goh)

300 grams coarse peanut (粗花生碎)
120 grams of coarse sugar (粗糖)
20 grams of roasted sesame seeds (芝麻)
50 grams of plain water (白开水)
10 grams of peanut oil or other cooking oil (花生油)
2 tablespoons of plain flour (普通面粉)


Method
1.  Blend your coarse sugar a few second, if they are too coarse.

2.  Blend the coarse peanuts to powder form. You may take out some to slightly blend to maintain some crunchy bite.

3.  Pour all the peanuts powder to a large mixing bowl. Add the coarse sugar, roasted sesame seeds and flour. Mix thoroughly.

4. Add in the water and peanut oil. Stir or use your hand to mix thoroughly to form a firm dough.

5. Form into equal balls. Set aside.



Note
Am using coarse sugar as we like the texture of biting the unmelted sugar while munching 😀. It is so yummy!  At the same time, we are also trying to replica the texture of a particular ang ku kueh we tried before with a firm grounded peanut in the centre.

妈妈祝您生日快乐,身体健康!:D