Dragonfruit Blueberry Chiffon

another success! god bless!

Ingredients:
(A)
4 egg yolks
50ml oil
60ml dragonfruit puree + water
2 spoonful blueberries, chopped and coated with flour
70g cake flour

(B)
4 egg whites
70g sugar

Method:

1. Sift flour.
2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed (except blueberries).
3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
5. Fold in blueberries.
6. Pour into ungreased 17cm tube tin.
7. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.)
8. Remove from oven and invert the tin. (leave more space between tin & tabletop)
9. When cake is completely cooled, unmould from tin,slice and serve.

Char Siew Sauce

made the char siew sauce for buns making but i dun really like the taste..need to look for better recipe liao le

Coffee Chiffon

fuh...finally successful for my chiffon cake...countless liao ler..maybe this is the 5th one..but the 1st successful cake oh...

Ingredients:
(A)
4 egg yolks
50ml oil
60ml coffee + water
70g cake flour

(B)
4 egg whites
70g sugar

Method:

1. Sift flour.
2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
5. Pour into ungreased 17cm tube tin.
6. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.)
7. Remove from oven and invert the tin. (leave more space between tin & tabletop)
8. When cake is completely cooled, unmould from tin,slice and serve.

Kaya Bao

hehe..finally bought the "bao hao chi" book as recommended by my fren, keiko

Ingredients: 

300gm hongkong flour

1/2 teaspoon instant yeast
1/2 teaspoon baking powder
70g sugar
3gm margarine

120ml water
filling - anything that you like (i've used KAYA for this round)

Method:  

- Mix all ingredients except filling and knead into a smooth dough. (about 10-15 minutes)

- Cut dough into even sizes and roll them flat.
- Wrap with filling
- Shape as desired (i did funny funny ones..ahahaha)

- Place on parchment paper and set aside to rise for 30 minutes

- Steam over high heat for 5 minutes

- Serve hot (i kept mine in fridge and re steam the next morning)

Variety Chocolate Chip Cookies

1/2 portion from previous baking

Ingredients

190gm all purpose flour

2 tsp cocoa powder

1/4 tsp baking soda

1/4 tsp salt

100gm butter

60gm sugar

1 egg

1 tsp vanilla essence

100gm choc chips

Method:

1. Preheat oven at 180'C

2. Line tray with baking sheet

3. Mix flour, soda, salt n cocoa powder in a bowl

4. Beat butter n sugar with mixer till creamy

5. Add egg n blend well

6. Gradually add in essense and dry ingredients

7. Mix well and scoop in chips

8. Keep in fridge for 30 mins

9. Roll n shape accordingly (abit sticky)

10. Bake at 180'C for 15-20 mins

Cranberry Chocolate Chip Cookie

Ingredients:
375gm all purpose/plain flour
1/2 tsp baking soda
1/4 tsp salt
200gm softened butter
150gm sugar
50gm brown sugar (i omitted)
2 large eggs
2 tsp vanilla essence (i omitted but replaced with 2 tsp of cappuccino emulco)
180gm chocolate chips
180gm cranberry (soaked, washed and drained -used up bout 100gm only)

Method:
1. Preheat oven at 180'C
2. Butter 2 trays of baking sheet
3. Mix flour, baking soda and salt in a bowl
4. Beat butter and sugar with electric mixer till creamy
5. Add in egg, one at a time and blend well
6. Gradually beat in vanilla essence and dry ingredients
7. Mix well and scoop in chocolate chips and cranberries, stir them with spatula
8. Drop batter on baking tray
9. Bake at 180'C for 10-15 mins or till side are brownish

Misc: dinner i've prepared

most of the food i've prepared has been blogged. therefore, no recipe updates for the following..just pics that i've posted to FB

Steam Bao with peanut nutella filling

Adapted recipe from my dear friend:

http://www.dequeenkitchen.blogspot.com/2012/05/red-bean-chinese-bun-bao.html

Ingredients: 

300gm hongkong flour

1/2 teaspoon instant yeast
1/2 teaspoon baking powder
70g sugar
3gm margarine

120ml water
filling - anything that you like (i've used peanut filling mix with some nutella)

Method:  

- Mix all ingredients except filling and knead into a smooth dough. (about 10-15 minutes)

- Cut dough into even sizes and roll them flat.
- Wrap with filling
- Shape as desired (i didn't do creative ones)

- Place on parchment paper and set aside to rise for 30 minutes

- Steam over high heat for 5 minutes

- Serve hot (i kept mine in fridge and re steam the next morning)

Elephant Wings (Honeybee version of buffalo wings)

suddenly, someone craved for buffalo wings, so we wnt cold storage nearby to grab the ingredients..and off we make our own version of buffalo wings which we named it ELEPHANT wings..hhhahhahahhaha

Ingredients:
- chicken wings
- buffalo wings sauce (used Discovery Brand, can't find the one i used to use)
- Celery
- Flavoured cream cheese

Tools:
- Oven
- Baking tray (i used non stick)
- Aluminium foil

Method:
1. Wash and cut chicken wings accordingly
2. Marinade with some BW sauce
3. Keep in fridge for at least 30-45 mins, preferably overnight
4. Do cut the celery to prefered sizes and soak in cold water (i kep them in freezer for almost 30 mins)
5. Heat oven at 180'C
6. Line marinated chicken wings on non stick pan
7. Cover pan with aluminium foil
8. Bake in oven for 35 mins at 180'C
9. Remove aluminium foil and continue baking for another 15 mins or till browned

**while baking the chicken wings, prepare the celery. Line them in plates and pour a tablespoon of cream cheese on plate

Homemade Pandan Essence

Angela is my idol in baking...got the homemade pandan essence from her site...but i guess i've added too much water liao ler....diluted my essence

http://angelcookbakelove.blogspot.com/2012/04/home-made-pandan-essence.html

Steps:
1. Cut pandan leaves into small pieces.
2. Blend them in blender till puree. I've added too much water here, should follow Angela's advise, as little as possible.
3. Sieve and store in container
4. The very next day, you will notice the green part will be at the bottom of the container, that the essence. Shall use it for my pandan chiffon soon. The upper part is the pandan juice.

erm..wonder how long can i keep the essence.
the remaining puree, i boiled them as pandan water..smells fragrant..similar to the one i had in thai restaurant, will add sugar before serving.

Chocolate Moist Muffin

there's some premix flour in my store, so since mum n aunt came over to my place, i've decided to bake it as muffin for them and SIL

Ingredients:
- 170gm soften butter
- 270gm fine sugar ( i used about 200gm only)
- 3 eggs
- 270ml milk
- 1 pack of moist choc premix (i bought it from bake with yen)

Method:
- Cream butter and sugar till light and fluffy
- Add eggs 1 at a time until well combined
- Slowly add in premix alternate with milk, premix being the last
- Pour mixture to greased pan (in my case, i pour to line muffin cups and heart shape pan)
- Bake at 180'C for 40 mins

Some cooking and baking tools

Thanks bee for fetching me here and there and allow me to buy so many tools...store room is getting crowded again..

and thanks sis for the house warming gift! love it!

Flower Shaped Egg in Bread Toast

Ingredients:
- 2 eggs (depending on how many you want to make, ratio 1 egg: 1 bread)
- 2 slices of bread (i used my leftover mango yogurt bread)
- butter/ margarine
- salt and pepper to taste
- cheddar cheese (optional)

Tools:

- cookie cutter (any shape that fits bread and egg)

- HCP

Method:

1. Using the cookie cutter, cut bread at the centre

2. Heat HCP with butter

3. Lay the bread on HCP

4. Pour the egg to the empty hole on bread

5. Flip over the other side when the egg has set

**optional step, add in cheese in between egg before flipping

6. Remove from pan when it's done (depending on how well done the egg you preferred)

7. Add a pinch of salt and pepper on the egg

8. Serve hot

** the other piece of bread, which has been cut out can be toasted in HCP with butter (in my case, is the flower shape bread)

Mango Yogurt Muffin

Ingredients:

120gm vege oil (i estimated, so too densed)
140gm caster sugar (should have cut down abit)
150gm mango yogurt
2 eggs
200gm cake flour (i used 150gm cake flour, 50g plain flour)
2 tsp baking powder
1/4 tsp baking soda
150gm fresh mangoes
70ml milk

Method :
1. Preheat oven to 180 degrees for 10 minutes
2. Weigh all ingredients and set aside
3. Beat egg and sugar in small bowl light and fluffy
4. Add in oil and yogurt, mix well
5. Sieve in flour, baking soda and baking powder (do in 3 batches). Fold till just mixed
6. Add in milk alternate with flour (last should be flour).
7. Fold in cut mangoes
8. Pour the mixture to line cups (3/4 cup)
9. Bake for 30 mins at 185'C or until browned. Use toothpick to test. Make sure it comes out clean
10. Put on wire rack to let it cool before keeping. (i left mine overnight with a cloth covering it)

Red Dates, Snow Fungus and Mango Dessert

have some spare mangoes in fridge, browsed through the website introduced by colleague and ended up with the following menu...yummy dessert...quick and easy...best is that you can choose to serve it HOT or COLD...i chose mine to be HOT anyway, cos i boil it early in the morning and brought it to office

Ingredients:
- snow fungus
- red dates
- diced mango
- sugar / rock sugar

Method:
(the night before)
- soak snow fungus in water until soft
- cut into small and big pieces, depending on preference
- throw the yellow hard part away
- keep in container and chill

(in the morning itself)
- boil a pot of water
- add in snow fungus and red dates, boil for 8-10 mins
- stir in diced mangoes and sugar (better to use rock sugar, but i was in hurry, so use normal sugar)
- boil for another 5 mins
- transfer to thermal pot (optional, i did that becos i wanna bring to office and keep it warm enough for all to try)

Mango Yogurt Bread

Thanks Angela for the recipe!
Will stick to it when i make bread with Bread Machine..

Ingredients：

100ml milk
1 medium egg (lightly beaten)
2 tbsp sugar (like my bread to be sweet)
1 tsp salt
300gm bread flour
75gm plain flour
2 tsp instant yeast
150gm mango flavour yogurt (I used my homemade easiyo mango yogurt)
45gm butter (soften at room temperature)
150gm mango cubes

Method:
1. Add yeast, flour, sugar, salt, yogurt, egg and milk according to the sequence in the bread pan.

2. Select light crust and 500gm, then press Start.

3. After 10-15 minutes, add in butter gradually.

4. When the machine beeps after some time, add in the mango cubes.

5. Wire cool it when it's done.
**Angela suggested to off it 10-15 mins earlier so that the crust will not turn so dark, but i forgot! will keep this in mind.

Stewed Minced Pork with Mushroom

Ingredients:

Minced pork
Dried mushrooms (Soak mushrooms in water and dice into small cubes)
Red shallots(sliced)
Water/ Vege Broth
Seasonings:
Light soy sauce
Dark soy sauce
Sugar
Sesame oil
some corn flour

Sauce:
Oyster Sauce
Dark Soya Sauce
Light Soya Sauce
Sugar
Pepper
Pinch of 5 spice powder

Method:
Season minced pork
Heat wok with oil
Fry sliced shallots till fragrant
Add mushroom and fry till fragrant

Add minced meat and stir fry until almost cooked
Add sauce ingredients
Transfer to inner thermal pot
Add water/vege broth and simmer on low heat for 15 minutes in inner thermal pot
Turn off heat and put to thermal pot the minced meat over night
Heat up again before serving

Original: http://blessedhomemaker.blogspot.com/

Homemade Mango Yogurt with Easiyo

my 1st testing on my easiyo yogurt maker!

Mango Yogurt

Ingredients:
- 1 pack of Easiyo yogurt powder
- Hot water
- cold water
- diced mangoes (optional)

Steps (follow instructions on pack):
1. Boil water
2. Pour Easiyo yogurt powder to container and half filled with cold water (tap water also ok)
3. Shake the container till well mixed
4. Add in more cold water to container till level
5. Shake well again
6. Pour hot water to the bigger cointainer till level
7. Push the smaller container into the big container
8. Leave it for 15 hours (concept almost similar to thermal cooking)
9. Refrigerate once the yogurt has set
10. Serve chilled with cut mangoes

pics to be uploaded soon

Coffee Chiffon

Ingredients:
4 egg yolks
25gm caster sugar
50ml vegetable oil
1 tsp baking powder
75ml water (i used coffee)
100gm cake flour

1/4 tsp cream of tartar
40gm sugar
4 egg whites

Method :
1. Whisk egg yolks, 30g caster sugar, oil and coffee together.
2. Add in flour (sifted with baking powder) and stir to form a smooth batter.
3. Whisk egg whites till stiff peak and fold in the egg yolk mixture.
4. Bake for 40 mins at 180 degrees. (think should lower down temperature and time, as the top part cracked)
5. Overturn the cake and cool completely before removing

my 2nd trial for chiffon, but this doesn't turn out too good

Original recipe from : http://dequeenkitchen.blogspot.com/search/label/Chiffons

Mango Ice Cream

Recipe from my friend Pinc

Ingredients:
2 mangoes (i used 1 only, the other 2 not ripe)
50 gm sugar ( i think i use lesser than that cos mango kinda sweet)
1 bottle of yogurt ( i used homemade yogurt, bout a small glass)
200 gm whipping cream

 Method:
1. Blend the sugar with 70% of your cut mangoes + yogurt ( i got no blender yet, so i diced the mango till small pieces, cooked them with sugar over low heat, then mashed them with FORK)
2. Beat the whipping cream until puffy.
3. Finally mix both and put inside freezer.
4. Keep overnight.