cream cheese bun

This Cream Cheese Bun remains relatively soft the next day. For best result, microwave for 10 seconds if you consume it the next day.

I made the Cream Cheese Bun in the muffin pan as the recipe is for a small loaf. Helen had tried to make it as a loaf but it did not turn out right. I have never try to make it as loaf.

Arkensen and Nanzaro like to eat the Cream Cheese Bun with nutella. Sometime, I snug in some white chocolate wafer for a little surprise. You can fill the bun with red bean paste, lotus seed paste, etc. But my kids like it plain with nutella.

Ingredients

Ingredient A:

• 1/3 cup warm water
• 1 1/4 teaspoons yeast
• 1 tablespoon sugar

Ingredient B:

• 1 2/3 cups flour
• 2 tablespoons sugar
• 1 egg, beaten
• 3 tablespoons cream cheese

Ingredient C:

• 3 tablespoons butter, softened

Click on the link below for the instructions.

Instructions

Combine a;; the ingredients A in the bread machine and let sit for few minutes until bubbly.Add ingredients B and select dough and press start. When the bread machine beeps, add ingredient C.

The dough is very soft when it comes out of the bread machine.Place it on a flour surface.

Divide the dough into 12 equal pieces.

Roll the pieces into a ball and place in a greased muffin pan.Let rise in a warm and draft free place for 30 to 40 minutes or until it doubles in size. I normally place the pan in the oven with a bowl of hot water.

Brush the top with milk or melted butter or egg wash.

Bake in a preheated 325F oven for 10 minutes.Helen, thank you for sharing the recipe. A sure keeper for me.

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japanese cream bread

Thursday, May 12, 2011

Japanese Cream Bread

This is another bread recipe taken from the book, "Magic bread" by local pastry chef Alex Goh. I've done a few recipes from this book and none of them have failed me. If you 're keen in making bread especially using gelatinised dough method, i would suggest you go and get the book. Anyone of you who have tried the gelatinised method in bread making, i'm sure you 're pleased with its results. The recipes in his book are pretty straight forward and not difficult to follow. If you do not like the gelatinised method, you can also try straight dough method, sponge dough method, water roux in which all produce soft and tender breads. Foodie friend Vivian Pang has a series of breadmaking in her blog for the past week and this week, do visit her blog to see more. Also there's another method, the 17hour pre fermented dough method which i have yet to try by lovely Honey Bee Sweets. Take a look here.

Recipes:
Ingredients A
120gm bread flour
85gm boiling water

Ingredients B
380gm bread flour
75gm sugar
6gm salt
8gm instant yeast

Ingredients C
120gm cold milk
100gm whipping cream
1 cold egg

Ingredients D
40gm butter

Method:
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.
4.Let it proof for 40minutes. Divide dough into 60gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan ( i used a 8 inch round tin) and let proof for another 50minutes.  Bake at 190C for 15minutes.

I also used a small portion mexico topping for some of the buns. If you want to try, after the 2nd proof, pipe the topping onto the buns just before baking.

Mexico topping
A  60gm butter
     50gm sugar
B  1 egg
C  65gm flour
     1/4 tsp baking powder

Method: Cream A until well blended. Add in B and cream until smooth. Lastly, add in C and mix until well blended.

You might also like:

nasi lemak paste

材料 A:
小葱头 12粒
红辣椒3条洗净切块待用，
蒜头6瓣,
辣椒糊150克(巴刹有得买（小包装）不用自己费神去搅),
南姜1寸/不要加也可以不过加了会比较香),
1寸烤香belacan（事先烤香备用），
60ml的水,
将全部的材料A加入水搅烂直幼滑待用

材料B:
阿叁膏50g＋100毫升的水～(取水)待用,

调味料：
糖，盐适量（依自己的喜好做调整）
鱼精粉适量

温馨提示～记得这酱料要慢火煮喔。。不可以草草了事。。那么这酱料煮出来就不好吃。

煮法:
1）烧热锅倒入适量的油,倒入已搅烂的材料A,慢火拌抄直香浓而溢出红油。
2）此时，再加入材料B～亚叁汁,适量的的盐和糖和适量的鱼精粉～（依个人喜好做调整）再翻抄片刻直颜色变深红色即可。。
3）彻底放凉后，装入小容器（小瓶子）里再收进冰箱冷藏，待有用到的时候再拿出来使用，这方法好用可以放上1，2个月都没问题

chiffon cake - jackie ong

海鲜豆腐

材料～
水豆腐，150克（压烂成泥）
鱼胶肉，500克(鱼搅肉一定要搅拌起胶，这样炸好的鱼肉才会有弹性才好吃），
鸡蛋，一粒
芫茜，一大匙
粟粉，2大匙
胡椒粉，少许
鱼精粉适量
盐，少许
麻油，少许
水，少许

做法：
1) 将全部的材料加在一起搅拌均匀。。
2）准备一个6寸的方形盘，抹上油，或用锡纸铺在底下都可以，倒入拌好的材料，然后放进蒸笼里中火蒸15分钟至熟，取出待冷后才切块，
3) 最后一个步骤就是把鱼肉豆腐块沾上少许蛋白然后再沾粟粉拿到热油里炸至金黄色就可以了。。。食谱来自～Lifang..

特制辣椒酱的食谱~
4大匙泰国辣椒酱
番茄酱少许
一小匙醋
一大匙life辣椒酱
酸甘汁一汤匙
一大汤匙切幼的芫茜然后将全部的材料搅拌均匀便可。。
谢谢。。就这样简单，不过好好吃哟！！！

Mango Cream Puff

Mango Cream Puff :皮的材料： ( Kathrine Kwa's recipe )
1）160g水、100g牛油、半小匙糖
2）高筋面粉130g
3）3粒鸡蛋、半小匙云尼拉香精、半小匙莱母酒（Rum）

做法：把（1）煮沸，加入（2）拌成光滑面团，待稍微凉。把蛋逐粒加入拌匀，再加入其余材料即可。将面糊放入已放入星形嘴的挤花袋内，挤在烤盘上，以190度烤20至25分钟。馅料： 100g打发植物性鲜奶油 + 100g 芒果泥， 拌均即可

在烘焙店可买到"instant custard " 它是粉状加水( 像mayonis ) 装在Plastic bag底corner剪斜小角,挤在面包上

班兰戚风蛋糕

 班兰戚风蛋糕 材料：
蛋黄糊： A 蛋黄 5个，细砂糖30g ，班兰汁 70g ，玉米油50g，低筋面粉83g
蛋白霜：A蛋白5个，细砂糖70g
做法：1.蛋黄+细砂糖，用刮刀或打蛋器拌均至糖溶解。
2.加入鲜橙汁，油拌均，混合至面糊呈现滑润。
3.加入低筋面粉，拌至滑润状态。
4.蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用刮刀拌均，加入其余的蛋白霜，混合拌成面糊。
6.将面糊倒入戚风模，放入预热烤箱170度，烤35分钟至熟。(每个人的烤炉温度不一样，所以在150度是最安全，可以拉长时间烤至45分钟。)
7.出炉倒扣，待凉。
温馨提醒：喜欢甜的朋友，砂糖的分量可以自己加多一点哦！蛋黄糊是用手拌均的，只有蛋白霜是用机器打而已。
谢谢 Caryn Man Yoke Peng 的食谱分享！！！！

asam laksa

槟城亚参叻沙

Like · 汤料 A：
1. 1kg新鲜甘望鱼（大約5-6條），洗净然后再拿去煮10分鐘（水的分量大约7000ml，煮到成品出來大概只剩下一半）

汤料 B （打烂）：
1. 30粒小葱头，去皮
2. 一小块的姜
3. 10支香茅
4. 1 支姜花 
5. 200克辣椒干 （喜辣的可以加多點）
6. 2cm 马来盏 

汤料 C ：
1. 10片阿三片（酸的程度依自己喜好）
2. 100克金凤叶（laksa 葉）

汤料 D：
1. 一罐沙丁鱼（大） （什么牌子都无所谓）
2. 适量盐调味

湯料E：
半粒黃梨，切塊（我是攪碎）

材料：
1. 1棵新鲜生菜，洗净，切丝
2. 2粒洋葱，去皮，切丝 
3. 黄梨，切块
4. 1/2棵姜花 ，切丝
5. 1kg的新鲜濑粉 （米粉也很好吃）
5. 薄荷叶 
6. 虾膏 
7. 适量的酸柑

做法：
1. 将7000ml水煮滚，放入甘望鱼煮约10分钟，小心捞起鱼， 沥干，将鱼起肉。魚湯備用。

2. 魚湯加入C煮出香味後，加入B料煮滾

3.再加入 D料煮滚。（沙丁魚先起骨後壓碎）整罐包括油都到進湯裏，才夠香。

5. 加入E料，煮滾

6. 最后加入甘望鱼肉小火煮一個小時。（起魚肉時別弄太碎，小心魚骨） 

7. 一個小時後，適量的鹽、糖調味

8. 将濑粉放进冷水冲洗，弄到至散开，沥干

9. 将适量濑粉放在碗里，再放各种蔬菜，淋下滚烫的叻沙汤（还没放之前先搅一搅湯），
可随喜好加入虾膏和挤上酸甘汁享受..

南瓜kaya

南瓜kaya
材料A：
南瓜350g
Custard powder 2汤匙
椰浆 300g
盐少许
黄糖 200g
B)pandan叶 5片
南瓜蒸熟，材料A过筛倒进锅里，放进pandan叶以小火煮至浓稠就可以了

watan ho

滑蛋河

滑

滑蛋河～简单又好吃

材料：
粿条 - 2包
黑酱油 - 适量
酱青 - 1大汤匙
蒜米碎 - 1大汤匙

配料：
菜心 - 2颗（切段）
鱼片 - 2片（切片）
肉片 - 半碗（用木薯粉和酱油拌均备用）
鸡蛋 - 2粒
高汤 - 3大碗（鸡骨熬汤）
胡椒粉 - 适量
幼盐 - 适量
木薯粉水 - 勾芡

做法：
1.把粿条和黑酱油拌均匀备用
2.热锅下油炒香蒜米碎加入果条和酱青炒至香备用
3.把高汤煮滚下所有材料（除了鸡蛋）煮至滚后下调味料最后下木薯粉水勾芡
4.息火倒入鸡蛋让鸡蛋在热汤里熟透即可淋在粿条上

chocolate muffin