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Monday, October 27, 2014

Peanut butter cookie bun


We almost looked like our famous cousins. Almost.

Blond is in. Lumpy, not.

I almost became a roti boy lookalike today. Unfortunately, my baker maker forgot that she was running short of butter for the topping. In the end, instead of having coffee black hair, my baker turned stylist and have me a head of highlight – in peanut color. The peanut butter was the crunchy kind and I hate it ! My distant relatives now think I have tu-tu on my hair. How am I to tell the world that those were peanut chunks and not some yucky bugs ?

Despite being grossly misunderstood, I still taste good. Some of my siblings have ‘feet’, as a result of my baker maker using too much peanut butter hair dye. We are long suffering buns.

This is so embarrassing, looking so mumsy. Perhaps I will have to pretend to be an overgrown macaroon to get over this terrible hair day.

Credits : Adapted from happyhomebaking

Makes 10

To make the water-roux :

15g bread flour, 75ml water
Whisk to combine the above ingredients.
Cook over low heat, stirring continuously.
When the whisk makes lines on the mixture, remove the pot from the heat source. If using a thermometer, whisk and cook until it reaches 65C.
Leave to cool.
When cooled to room temperature, add 85g water, 30g of egg ( lightly beaten ).
Combine. Set aside.

To make the bread dough:
210g bread flour
56g cake flour
20g milk powder
42g caster sugar
1/8 tsp salt
6g instant yeast

 20g unsalted butter, softened

Combine all the dry ingredients, minus butter.
Add final roux mixture.
Combine to bring the ingredients together.
Add butter.
Transfer the mixture to the bread machine.
Set to dough mode to knead and let the dough ferment, about 1.5 hr.

Meanwhile, we make the peanut butter cookie topping. Combine these ingredients :
70g peanut butter ( 50g recommended ), 50g caster sugar ( 70g recommended ), 1 tbsp water , 50g egg-lightly beaten.
Whisk.
Sift in 50g cake flour.
Whisk to combine again.
Transfer the topping to a piping bag.
Chill until it is ready for use.

Assembly:
Grease a baking tray , the worktop and your hands. I used ghee.
Portion out dough, 10 equal portions.
Make round balls. Form a cage with the fingers, lightly depress the ball of dough and roll within the confines of the fingers.
Leave the balls on the tray for about 30 minutes in a warm place, covered.
Preheat oven to 180C.
Pipe the topping on the twice-fermented balls.
Bake at 180C for 15 minutes.
Cool well before storing, if it is not eaten first !

Verdict : I think 70g of peanut butter is a tad too thick for the topping to flow nicely over the bun’s dome during baking. Maybe 50g would be better , plus a tbsp of melted butter ?


Baker has a peculiar tilt when applying the topping. Most ended up lopsided.

Thursday, October 23, 2014

Chwee Kueh ( Steamed rice cakes with chopped radish )

Looks so innocently easy to do

I am on a chwee kueh trail. So far, I did three trails, 2 were huge failures but the last one got me to where I wanted to.

The earlier batches were total disasters. Anyone looking at it will be hard pressed to even remotely identify what I made. ( reasons : unsuitable utensils and high heat caused blisters on the cakes, overly salty radish topping ,  cake so mushy it could not hold its shape )

The ratio of the 3 kinds of flours   ( rice, corn, wheat starch ) is critical if you are picky with the texture of the rice cake.  These, I took great pains to experiment. It was a stroke of luck that  I ‘mistook’ my hand for a measuring spoon and scooped more wheat starch than planned. What an eureka moment because the rice cakes turned out perfect – soft to the bite but firm enough to handle !

I steamed the chwee kueh in the hollow of the cupcake baking tray , 4 inches above a pot of water that did not fit very well. Another eureka moment again because the medium heat gave the rice cakes a nice shiny finish !  

If there is anything to improve , it would be to soak the chopped radish more to reduce the salt. Even so, I polished off 5 of the cakes before remembering to serve them.

Makes 24 kuehs, cupcake size.

Credits : rumblingtummy

Ingredients ( batter ) :

75g rice flour
10g corn flour
10g wheat flour
360ml water
a pinch of salt
1 tsp canola oil

Ingredients ( radish topping ) :

1 cup chopped radish, soaked and rinsed 3 times until it is no longer salty. Drain.
2 cloves of garlic, minced and pressed.
3 tsp gula Melaka
2 tsp oil

Method ( rice cake ) :

Prepare a cupcake tray and a steamer with 1 cm of water. Oil the cupcake depressions.

In a pot, combine all the ingredients for the batter.

Cook over medium low heat under the batter is about to thicken, stirring constantly. The batter should NOT congeal or thicken but remain liquid.

Put the batter over the prepared tray.

Steam the batter over medium-low heat for 15 minutes, until the batter changes from white to translucent, covered.

Allow it to cool as it is, about 15 minutes.

Remove the steamer cover and cool further. Remove the rice cakes with a toothpick.

( Radish topping ) :

Fry the garlic in oil under it is soft but not brown.

Add the chopped radish and gula Melaka. Add a tsp of water if needed.

Fry until the gula is melted and caramelized.

Serve with the rice cake / chwee kueh.




Friday, October 17, 2014

Oyster mushroom and chestnut pasties

Not quite a cornish pastie, which is 'patented' by Cornwall and its ingredients has to be raw before baking.

One thing I like about Jamie Oliver’s cooking show is that his recipes are so robust  that he estimates most of the ingredients for his dishes. While one needs a certain degree of accuracy in the ways of the kitchen, I think some guesswork can be fun sometimes.  

So today, I pretend to be a Jamie Oliver and use mostly my hands to work out the main component of this pastie. I am rather careful with what does into the dough for repeatability purposes but otherwise I used my handy fingers to crush the chestnuts and potato. If I were Edward ScissorHands, I will use my fingers to cut the onions as well.

The sensation of butter, flour and floury bits of chestnut and potato is something to get used too. It is like playing in the mud, a no-no, but the sensation is , Ooh!

This concoction has a rather dry filling because I worry how a soggier version will work with the dough. The only bugbear is that it needs some effort to make the mass come together, which is where my ‘nimble’ fingers come in. The hot water dough is a dream to work with, because it is springy and pliable.

Goes well with Scarlet Division’s ‘Shooting Star’.

Credits : The Guardian with adaptations

3 big pasties.

Ingredients :

Pastie case :
65g cold butter butter
125g plain flour
30ml boiling water
1 egg, lightly beaten and salted,  as eggwash glaze

filling :
2 small onions, chopped
2 cups oyster mushroom, coarsely chopped
2 cups boiled chestnuts, partically crushed 
1 small potato, boiled, peeled and partially crushed
1 Tbsp of cream
salt and pepper to taste

Method :
To make pastie case, grate the cold butter over the plain flour. Rub butter into flour lightly to make crumbs.
Pour 30ml of hot water over the crumbs. Stir with a fork.
Knead until the dough comes together and becomes pliable and smooth, about 10 minutes. Dust your hand lighlty if the dough is too sticky to manage.
Make out 3 portions and set aside, covered.

To make the filling, saute onions, mushroom until onion is translucent and mushroom wilted.
Toss in chestnuts and potato. Combine with cream.
Season to taste. Leave it to cool.

Assembly :
Knead each individual portioned out dough for 1 minute.
Flatten it to a disc, about 1 handspan wide.
Spoon 1/3 of the filling onto the disc.
Fold the disc and encased the filling by sealing the edges of the paste.
Transfer to a greased pan.
Repeat for the other 2 pasties.

Baking :
Preheat the oven to 200C.
Apply eggwash on the pasties.
Bake the pasties at 200C for 20-25 minutes, until  the pasties are golden brown.
Serve hot with greens and chowder.


Friday, October 10, 2014

Raspberry molten chocolate cupcake


Fudge and tart is the perfect taste for a lava mini
In my life, some difficulties are real and some are perceived. Whichever the case, they are a big part of my life and I think I will spend a lifetime overcoming them.  

When I was a student faced with having to jump over hurdles ( during my PE lessons ), I felt that the pesky structures were an emotional challenge as well as a physical one. The hurdles loom large as I raced towards them but I managed to jump over them half the time. Of course there was the occasional injury. Even so, scars eventually heal but the glee of clearing those cumbersome hurdles never left me.

During this exam season, I would like to encourage those who face stress, coping with all kinds of expectations to do their best. Now almost half a century old and with so many cobwebs in my foggy head, I have again hit the ‘books’ to appreciate how the little one is coping. There’s only this much tricks you can teach an old dog but struggling to move on makes me feel more alive than staying where I am.

For a very long time, I always thought lava cakes or such should be left to the experts. I have always been thrifty and paying top dollars for such an item never fails to make me flinch.

To cut a long story short, I build upon my basic baking skills and crafted this in my kitchen. My heart swells with happiness knowing that days of costly lava cakes is over. I can now eat fresh. As for my friends who are not in the things of whisks and measuring cups, I am going to dazzle them with my newest works.

Between you and I, shall we keep it a secret that it is not as hard as it seems?


Makes 17 mini barely sweet cupcakes

Ingredients :


85g butter, softened
¼ cup fine sugar
4 eggs, room temperature
300 g plain chocolate, melted and left to cool
½ cup flour
¼ tsp baking powder
pinch of fine salt
raspberries


Method :

Preheat oven to 200C.
Cream butter and sugar until it is pale and fluffy, medium speed.
Whisk in the eggs, one at a time. Batter will appear watery. It is fine if butter clumps at this stage.
Whisk in melted chocolate, in 3 portions, until batter is velvety smooth.
Sift in flour, baking powder and salt.
Whisk until all components are well mixed and batter appears glossy.
Spoon ¾ Tbsp of batter to the cup liner, add 2 whole raspberries, and cover with another spoonful of batter.
Bake at 200C for 9 minutes. Eat warm with ice cream.