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Thursday, January 12, 2017

Kueh Bangkit challenge


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Without the patterns, these bangkits look like white jade

Like many bakers before me, most bakers know that Kueh Bangkit is particularly finicky. The issue that must be taken care of are: removal of moisture from the flour, the problem of gluten so only flours like sago or tapioca flour will do and lots of patience tending it over the stove. The last bit I promise, will not take more than 20 minutes. It is the wait for the flour to cool that can take the fire away from me! ( About an hour before separating the pandan leaves from the fried flour )

Baking martyrs like fatboo has gone through some experiments to figure out what works and the comments are encouraging. It is worth going over there to take a look at what transpired in her kitchen in the quest for melt in the mouth bangkits.

I was hoping my neighbor would make some but it looks like none might be coming this year so here I am. Anyways, I am starting small ( portions, that is ). Hey, better than nothing. There is a tendency to get it right the first time for me because I am careful for virgin projects. The first batch was successful in terms of taste. Hopefully I am no one night wonder and hope to repeat a successful bangkit story after this.

Some takeaways : Keep in mind that the pastry must have the consistency of wet clay, so don’t dust too liberally or else it gets dry and doughy. The word that comes to mind is non-Newtonian as the cut pastry joins the main dough if I am slow to lift it off. The bangkits are not pretty but certainly airy and melt in the mouth. Handle with hand as little as possible so that the bangkits do not loose their shape during transfer.

Makes about 50.

Credits : fatboo

Dry ingredients :

400g sago flour
10 pandan leaves, washed and wiped dry, cut into 2 inches long

Wet  ingredients :
120g coconut cream
100g icing sugar ( split to 2 portions )
1.5-2 small egg yolks ( about 25g of yolks )

Method :

·      Over medium heat, in a deep pot, fry sago flour for 10 minutes, stirring with slotted spatula. Flour will be dense at this point and gradually gets lighter.

·      Add pandan leaves into the cooked flour. Stir with a pair of chopsticks and fry over medium heat.

·      When leaves are shriveled and dry and the flour becomes light ( about 6 minutes ), remove the pot from the heat source.

·      Cool completely, about 4 hours. As moisture escapes, the flour gets even lighter. Handle properly to prevent a dust storm.

·      Sieve flour and reserve. Be careful not to let the leaves disintegrate and get into the flour. Discard leaves.

Next up, the pastry:

·      Stir coconut cream and 50g ( half ) icing sugar until sugar dissolves. Set aside.

·      Whisk yolks and remaining 50g of icing sugar until pale and creamy.

·      Add coconut/icing sugar mixture. Whisk on low until mixture is homogenous.

·      Portion out 280g of sieved flour.

·      Prepare a lined baking tray. Line worktop with silpat or cellophane.

·      Stir in 280g of the dsasieved flour. Pastry should be sticky and non-newtonian in nature.

·      Flour worktop and cookie cutter with remaining flour.

·      Knead the pastry with floured hands until it comes together.

·      Roll out the pastry to about half the thickness of your pinky. Cut out cookies and transfer to the baking tray. Cookie expands about 5% so space them on the tray.

·      Preheat oven to 160C.

·      Bake the cookies at 160C for 10 minutes, then 130C for 20-22  minutes or until cookies starts to tan.

·      Cool and then store in an airtight container.






Thursday, January 5, 2017

Kampar Chicken Biscuit



A pack of Kampar biscuits I bought from HK was so delicious that it was quickly consumed without any left for hubby, lover of Kampar biscuits. I could not find the recipe  for the thick KCB to pass it off as the original ones in the pack but this recipe was very agreeable with hubby. Friends said that its taste and texture was very authentic. If I have my way, I would make it less hard but that’s the way most of my folks remember KCB, so I will leave it as it.  Recipe is adapted from Guai Shu Shu with minor modifications.

Credits : here

Makes about 120 biscuits.
Dry :
100g soft brown sugar
120g canola oil
2 tsp sesame oil
2 Tbsp maltose
2 Tbsp 5 spice powder
1 tsp pepper
1 egg


Wet :
150g chopped candied winter melon
3 pieces of fu yue ( red type )
1 clove of garlic, minced
250g plain flour
50g white sesame seeds
50g black sesame seeds
1/8 tsp of baking soda ( ¼ tsp if you wish for it to be less hard )
1 tsp baking powder

Combine dry ingredients in mixer bowl.
Add wet components into the mixer bowl.
Mix on medium until ingredients come together and pulls away from the sides.
Roll the dough into a rope.
Make small balls. Transfer to a lined baking tray. I line it with silpat.
Glove a glass cup with plastic bag. This prevents the dough from sticking to the cup.
Flatten the dough with the base of the cup until as thin as possible.
Preheat oven to 160C.
Bake at 160C for 20 minutes.
Remove from the tray when fully cool.





Sunday, September 25, 2016

Dousha buns

Addictive dousha with buns

After cooking a pot of very delicious mung bean paste (dousha), I almost made a meal out of it! It reminds me of Proust’s lost flavor, in this case mung bean rather than madeleine.

I chose this bun recipe because the soft, fluffy bun pairs perfectly with the sweet, savory paste with umami flavor.

To keep it soft with a tender crumb, lightly cover the warm buns with muslin so that it does not loose too much moisture through its steam. Alternatively, do the shortcut and glaze with melted butter so a soft crumb.

Makes 12 big buns.

Ingredients :

Water roux :
30g bread flour
150g cold water

Bread dough dry ingredients:
370g bread flour
30g whole wheat  flour
70g sugar
30g milk powder
1 tbsp instant yeast / 11g
1/8  tsp fine salt

Bread dough wet ingredients:
1 egg, about 40g ( whole weight )
160g cold water
70g cold butter, cubed

Filling :
Dousha paste, 12 portions ( 1 ice cream scope each )

Method :
Prepare water roux. Mix bread flour and water. Cook until it reaches 65C, stirring continuously. The roux should congeal and form lines with the whisk. Cool, covered.

Now prepare the dough. Combine all the dry dough ingredients in the mixing bowl.

Combine the cooled roux, egg, water.

In the bread machine, add to the dry ingredients the wet component and butter. Set the machine to dough mode, 1.5 hr or until dough doubles.

If you are making by hand, knead combined ingredients to form a dough until it is smooth and elastic, about 15 minutes. Transfer to an oiled bowl and let it ferment, covered.

Transfer the dough to a floured worktop. Knead lightly.

Make out 12 portions. Roll into little buns.  Rest the buns for 10 minutes.

Flatten and encased the dousha with the prepared dough.

Mist spray the buns, leave to ferment for another 10 minutes.

Just before baking, mist spray one more time.

Bake in a preheated oven at 210C for 12 minutes.

Glace with melted butter for a softer crumb.