Pork Floss Steamed Cake

Feel like making a cake but don't feel like using the oven...went to dig my books and found the Magic Steamed Cake recipe book by Alex Goh...so here we go...original recipe is chicken floss..I used pork floss instead...

(A)
Eggs 2
Sugar 83g
Salt pinch

(B)
Chicken granules 1/4tbsp
Corn oil 33g

(C)
Flour 93g
Double action baking powder 1/2tbsp

(D)
Pork floss as desired

1. Whip (A) till double the volume. Add in (B) and mix well.
2. Fold in (C). [*Note to self, don't over mix]
3. Pour into mould. Sprinkle top with (D).
4. Steam for 30mins. [*Can try 25mins]

Orange Japanese Cotton Cheesecake

Thanks shifu for the wonderful idea.
We can always substitute the milk portion with juice now.
So refreshing and yummy.
And I did this to celebrate my colleagues birthday.
Love it to the max...but do watch out if you are on diet like me! Cheese is very very fattening.

Recipe from:
http://honeybee916food.blogspot.com/2013/04/japanese-cotton-cheesecake-marble.html

Steamed Egg

i realised that ever since i start baking, i hardly blog about cooking.
well, most of the time, cooking u can agak-agak...but not baking..baking gotta be precise...

well today, i saw my fren posted the steamed egg and this triggers me to blog bout it.
someone in the group recommended this youtube link, hence i took the chance to try it out..really smooth and silky egg...yummy!

ops! can't find my picture, wait till i get them!

Ingredients:
2 eggs
200 ml luke warm water

 

Seasoning:
1 tsp chicken powder
a pinch of sugar
1/3 tsp salt
1 tsp sesame oil

Method:

1. Beat up egg slightly
2. Mix seasoning to water except sesame oil, stir well.
3. Slowly add the seasoning water to egg and beat well.
4. Pour the egg mixture over strainer to another glass/bowl.
5. Add in sesame oil.
6. Pour egg mixture into plate that has been pre-steamed.
7. Steam at high heat for 3 mins, then off fire and let egg mixture sit for 15 minutes.
8. Garnish with some slices spring onions before serving.

http://www.youtube.com/watch?feature=player_detailpage&v=bu0VlLaqUCQ

Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) : Steamed Assorted Baos

No more buns left for breakfast. Once I saw this post from Peng's Kitchen, I got hooked up. Being a newbie and copycat, I followed exactly on the ingredients except for the filling. I had not only luncheon meat but hotdogs and azuki paste.

I'm submitting this post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.


Ingredients:

•     200gm Hong Kong Flour
•     1 tsp instant yeast

Aspiring Bakers #31 - Bao Ho-Chiak 包好吃 (May 2013) : Char Siew Bao

I'm submitting this post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.


Paisay hor, ran out of hongkong flour, used cake flour instead. aiyo, my bao so ugly looking.. T_T shall practice more!!

Makes 12 mini bao
Bao dough recipe:
150gm cake flour

Steamed Egg Cake

Bought this steamed egg cake premix from one of the baking supply shop.
quite nice but a bit sweet for me.
I've made few flavours to test out...and they turned out yummy..
some with pandan paste..some with cappucino emulco..

 

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)

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)