Bread Demo class at Creative Culinary 28 Jul 2010

Times flies, it has been two year back i last join Judy koh's demo class. She is very informative and will give a lot of baking tips. This round, she got his team member to do the demo and she do the translation in English.

After viewing these two kind of bread, both need double fold and follow by single fold to make the thousand layer effect. This is very tough for us as i saw the chef is using the big rounded roller to do the job and is tiring. But, i will give a try when i got the ingredient at home.

The mount fuji has custard cream as filling and top with the thousand layer and bake at 200c for 10-12mins and spray with snow icing. This is cripsy on top and soft at below pastry. Nice

For the Chocolate sprial bread, this will be the item i might try out as my son's favourite is chocolate. This is nice.

This is also the first lesson attended for bread. Learnt how to catch the timing and control of yeast as this is vital for the successful bread. Very fruitful after the lesson.

Assorted butter cupcake

This evening 22.07.10, i have adapt Florence Sunflower butter cup cake to make these assorted cupcake. (Green is with Pistachio nut cream, Chocolate chip flavour and topping with Almonds)

Ingredient:

200 cake flour

2 tsp baking powder

100g unsalted butter

1/4 tsp salt

110g caster sugar

2 eggs

120ml warm milk

Method:

1. Cream butter, salt and sugar till pale in colour

2. Add in eggs one at a time and mix well before the next addition

3. Stir in 60ml warm milk and blend well

4. Add in the 1/2 portion of the sieved four and baking powder mixture. Mix well

5. Pour in the remaining milk and mix well

6. Stir in the remaining flour and mix well

7. Pour batter into the paper cup to 80% full and bake at 170c for 25mins.

Assorted Pineapple for CNY

This is the one of the pineapple tart which i had made in this January. I have used the same recipe of the open tart to pinch some roses out. This is amazing as i am very happy of the result.

Almond cookies, Kueh bangkit

This is the almond cookies which is also one of the famous item in CNY. I used ground almond to do this, it was very fine and fragrance and consider a very easy item to make, my son has also help me to make the ball after i have used a cookies spoon to scope it out. I prefer to have a even size therefore, i need a cookie spoon to do it.

Another favourite of mine is kueh bangkit, this year i adapted Valeries' recipe to mix and match. To my surprise, this kueh bangkit is very lasting, my colleague whom ordered 6 bottles from me, left one bottle which she eat slowly, its taste is still as good after 6 months.

Making this cookies, you will find that the kitchen has a layer of flour every where and need to have a clean after baking.

Green Peas Cookies

This is the green peas cookies which i have used Aunty Yochana's recipe, this is a very good recipe as all my relatives tried had commented that this is good. Partly, this year i went to JB - Ng Ming Huat to get the correct green peas powder and it blend till very fine form.

Open Pineapple tart

These are the cookies which i made during this CNY, but i never had a chance to download into my computer as i have used my husdband sumsung handphone. Only today i have chance to bring to office and get my colleague - Jamie to teach me how to transfer to the PC.

This year i have some order from my son's school and some from my Sil' market place. I have mix some self cooked pineapple paste with the bake king ready paste.

For the pastry, i have used Valeries Pineapple tart recipe as i learnt it from her in Dec 2009. This is good, the pastry has a fragrance and soft texture.

Pandan Kaya

On Saturday 17.07.10, i cannot find the aunty Yochana's recipe of her Hanianese Kaya, i base on my agaration to make this pandan kaya. I have used up 2 branches of pandan leave and blend into juice. i love the pandan fragrance, i have brought all to office fridge as my family member don't appreciate. I just spread two piece for my colleague to comment, they find it alright but a bit on the dry side. I will do it again one of these day.

Method:

1.) 400g coconut milk blend with pandan leave and used a siever to squeeze out the pandan coconut juice.

2) i have cook 7 egg with 280g of sugar in double boiler and sieve to another pot when the sugar has melted.

3.) Pour in the no.1 pandan coconut milk into our egg mixture and cook for another 1.5 to 2 hrs. I never stir all the way as i have a lot of kitchen clean up after prepare for the dinner. therefore, my kaya is a bit scrumbled.

Paper Line Cake (2nd try)

This evening (12.07.10) after work, i bought some fresh eggs from NTUC and wanted to make a second try on the paper line cake base on Florence Recipe:

Ingredient:

5 egg yolks

30g sugar

1/4 tsp salt

1/2-1 tsp vanilla essence

55g warm corn oil/ melted butter ( i used butter)

60 ml warm milk

1/2 tsp baking powder

80g cake flour

20g corn flour

1/2 tsp baking powder

5 egg whites

50g castor sugar

Method:

1. Sieve flour, cornflour and baking powder together

2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy

3. Stir in the warm corn oil/butter, and milk into the yolk mixture

4. Fold in the sieved flour mixture and mix well

5. Whisk egg white till white in colour and add in sugar beat till stiff

6. Fold half portion of white into egg yolk and blend well

7. Pour the yolk mixture into the remaining egg white and blend well

8. Spoon batter into paper cup and up to 80% full. Bake at 180c at 20 minutes

Paper Line cake

On Sunday 11.07.10 evening, i have make the paper line cake using on of the blogger recipe. But, i guess my egg is not fresh enough as the result are not as soft and fluffy. Will give a try this week again.

Chive Soon Kueh

Today, i would like to share with eveyone the making of chive soon kueh. The process of cleaning the chive can be quite tedious as we use to clean leave by leave as sometime the root of the leave has a lot of hidden soil.

After clean and dry it, we will need to cut into small pieces and we add in 1tsp of salt, 1tsp of aljinatmot, 1tsp of sugar, 1tbsp of oil and 1tbsp of kan sui.

Method:

1. We need to boil some hot water to stir the rice flour 300g with 100g of tapioca flour and 1/4 tsp of salt in a big pot

2. Add some oil and we wear glove and plastic glove to start kneading of the dough till soft.

3. We take a small portion of the dough and cut into a small portion and use a roller to roll it thin.

4. We use the mould to make the kueh

5. Steam in hot water for 10-12min to cooked.

6. apply some oil on the surface to prevent sticky.

Nonya Dumpling

On 10.07.10, after we sold all our kueh in the market, i started to prepare for nonya chang again as i want to take some photo as during the dumpling season, i am too busy to snap it and put in my blog.

Ingredient: 5kg og glutinous rice (soak for 4 hours and dry it)

600g of bamboo leave (soak a night before and cook with some alkaline and wash every leave thorougly)

B) Filling:

Meat 2.7kg (slice into dice) and squeeze some ginger juice in

200g of minced shrimp

200g of mushroom

540g of winter melon

500g of shallot

100g of garlic

180g of carriander powder

4.5tbsp of dark sauce

4.5tbsp of light sauce

2 tsp of five spice powder

4.5tsp of pepper

4.5tsp of salt

4.5tsp of alijinamoto

500g of oil

Method;

1. start to add in the 7 teaspoon of salt, 10tsp of sugar, 5tsp of aljinamoto into the drained gultinous rice

2. Fried the shallot and garlic in the oil till light brown and pour in the rice.

3. Start to cooked for the filling as per my ingredient in B, fried the shallot and garlic till light brown and add in shrimp and mushroom followed by the pork.

4. Tied the dumpling and cooked for 2 hr.

Cinnamon Roll & mini buns

On 05.07.10 evening, i have made some cinnamon roll and mini bun using Thang Zhong method. The water roux portion i have did it one day in advance and keep in the chiller for use.

I adapted Florence's receipe to make this buns.

Ingredient:

500g bread flour

160g Thang Zhong

50g caster sugar

50g butter

8g salt

10g yeast

210g warm water

Method:

1. Mix all the ingredient in the mixing bowl and beat till a non sticky dough.

2. Let the dough rest for an hour

3. Split to small portion 30g each and add in the filling as per our liking.

4. l put my dough in a muffin pan and let it raise for another one hour before i sent into oven to bake for 15mins at 190c

Soft and fluffy doughnut

On 04.07.10 evening, i have using lady Vanilla - Ms Anita recipe to make the deep fried doughnut, this is easy to made item and my little niece Yi lin has took 4pcs at one go. She told me at night time and said that this one taste yummy while warm. I am so happy that she has enjoyed the doughnut so well. Compared to first two times i did, is i will wait for the dough to raise for 1 hour and make the cutting which i find that my shape of dougnut is a bit odd. This round i use this method which cut it first and let it raise, it has make things easier.

Ingredient:

750 g of plain flour

16.5g of Instant yeast

37.5g of margarin

70g of shortening

60g of caster sugar

1 small egg

22.5g of milk powder

7.5g of salt

7.5g of bread improver

3.75g of baking powder

375g of tap water

half tablespoon of ovalette

Method:

1. Mix all ingredients except the shortening and margarine into a mixing bowl and knead till a sticky dough is form, add in the shortening and margarin and continue kneading till a smooth non stick dough is form.

2. Take the dough out and rest for 5 minutes.

3. Roll the dough out on a floured surace into 1.5cm thickness and cut with a doughnut cutter

4. Place doughnuts ina floured baking tray and lightly sprinkle some flour on top and let it prove for 1 and a half hour or till double in sizes.

5. Fried doughnuts in low fire till light golden color and coat with caster sugar.

6. Serve warm or cool.

I have reserved 5 pieces to coat with white chocolate and green tea powder. True, the mixture is well blended as the sweetness is just nice and is fragrance.

Verdict: this recipe is a sure keeper for future reference.

Meat Dumpling

02.07.10, i took some photo taking of my sil made meat dumpling as during the dumpling festive, we were so busy to make from morning to night and i have no chance to took a picture of it. That time, both of us has spent four solid day to tie the dumpling, really is hard work and hard money. And both of us are allergic to the bamboo leave and cannot sleep well in the night because of the hands keep itcy, is terrible experience.

Ingredient: 5kg of glutinous Rice, 20pcs of shallot, 10pcs of garlic, salt, sugar, aljinamoto, pepper and five spice powder and dark sauce.

600g of bamboo leave, soak overnight and wash with a cloth leave by leave.

4kg Pork belly- marinate with five spice powder, pepper, salt, light and dark sauce, sugar and salt and some minced garlic.

300g Chestnut- soak overnight and use toothpick to get rid of the red skin and boil for 5 mins.

200g shrimp - wash and fry with oil and pepper with a bit of sugar

200g of mushroom - soak overnight and cut into half and cook with oil and salt with a bit of sugar

Method:

1. Fry the shallot, garlic and pour in the rice with low fire, so that the rice will not form lumpy.

2. Start to tie with those ingredient prepare earlier on.

3. Boil in water for at least 2 to 2.5 hr, we usually will turn the position of the dumpling in the pot in 1 hr times, so that the dumpling can cooked fully.

Lemon Butter Cake

On 01.07.10 evening, i managed to find this recipe from GracekitchenCorner.blogspot.com, i decided to give a go as her picture of the cake is so soft and moist. Here, is my item to show you. When i m grinding the skin of the lemon, the smell is so good that my family member can feel it. My sil is always busy doing her kueh for selling in the market the next morning, also ask me what is the good smell and i told her that i m grating the lemon zest. It is very good. I have increase recipe 2 times and bake into 2 loaf of cake.

Ingredient: 250 plain flour, 60gm of Ground Almond (baked for 5-10mins), 250g butter, 180g sugar, 1tsp of baking powder, 1tsp vanilla essence, 5 eggs, 2 lemon zest, 4 tbsp of lemon juice, 4 tbsp of milk.

Method.
1. Sieve flour, Ground almond and baking powder and set aside for use later.
2. Cream butter with half of the sugar till pale and add in egg yolk one at a time.
3. Add in lemon zest and juice and stir well and stir in the no. 1 and set aside.
4. Whish egg white with another half of sugar to peak white foam
5. Stir in 1/3 of egg white into no.3
6. Pour No. 5 into the balance of egg white batter.
7. Bake at 170c, after ten minute, we use a knife to make a cut from the center of the tin as it will later bloom very nicely. we bake for another 30-35 min till cooked.

Valerie's Strawberry Shortcake

Finally, the dumpling season is over. This is the first time i spent total four full day to help my sil to make about two thousands pieces of bak chang, nonya change for her to sell in the market.

Now, i have some spare time for my baking. Especially, i leart this from Valeries sometime in May, i m eager to try this item out as i knew my girl and niece - Yi Lin is going to love it. For another reason for me to make this cake is because i have promised Edith that i would give a try and have to feed back to her on the whipping of cream. As this is using dairy whipping cream, i m a bit kaisu and has put in the pair of whisk in the freezer for half an hour, and i whip on a tub of ice water. It was sucessful for the cream.

But, i guess is the egg is bought from sheng siong is not so fresh and thus, my sponge cake is shrinking from the side, luckily i mananged to whip up the dairy cream. My frosting is not perfect, hopefully one day i can reach the stage as professional chef do.

Overall, i love the recipe of valaries Sponge. It was very soft and moist.