Plain Snowskin Mooncake

 Makes 25pcs

Water 270g
Sugar 150g

Pandan leaves 5
Evaporated Milk 3.5 tablespoons
Shortening 54g
Fried Glutinous Rice Flour 162g (can get from 广祥泰)
Tang Mien Starch 18g (can get from NTUC)

1. Boil and chill sugar syrup with pandan leaves.
2. Add milk to step 1.
3. Rub shortening to dry ingredients.
5. Pour wet ingredients to dry ingredients and rub gently and quickly to form a dough.

Pastry Skin:
Filling = 20g
Filling =  30g

Moon Tart

 Make 100pcs

Ingredients
Milk Powder 32g
Plain Flour 1368g
Custard Power 8 teaspoons
Baking Powder 4 teaspoons
Crisco or Shortening 360g
Salted Butter 400g
Sugar 400g
Vanilla Essence 4 teaspoons
Ammonia 4 teaspoon
Egg 4

Glaze = Egg white x 4

Pastry Skin = 26g
Lotus paste without Yolk = 26g

Steps:
1. Cream sugar, Crisco, Butter and Ammonia.
2. Gradually add beaten egg and vanilla
3. Add sifted flour, custard powder and baking powder.
4. Add wet .ingredients into dry ingredients and gently knead into dough. Rest for 5 mins.

5. Divide dough and fillings. Wrap filling with pastry skin.

6. Preheat oven to 150°C.

7. Bake for 10 mins then rest for 10 mins.

8. Egg wash twice and bake further for 10 mins or until crust is golden brown.


Vegan version
1.  1 egg = 1 tablespoon of cornflour/custard powder mixed with 2 tablespoons of water.
2. Use maple syrup as glaze

Vegetarian Longan Mixed Nuts Pound Cake

Makes 10 mini pound cake (80×40cm) or 20 small cupcakes (3cm) 

(A) Dry Ingredients:
Cake Flour       416g
Corn Flour          88g
Baking Powder  16g

(B) Wet Ingredients:
Salt  4g
Light Brown Sugar 120g
Dark Brown sugar    80g
Milk   508g
Oil      112g
Lemon Juice  51g
Vanilla             37g

(C) Filling and Topping:
Dried Orange peel   40g
Dried Longan         140g
Pumpkin + Sunflower seed total 40g
Walnut 140g (half to coat with cake flour)

Steps:
1. Presoak Dried longan in chinese tea the day before (do not soak for too long as long as more than half are open/soften, drain them).
2. Sieve dry ingredients(A).
3. Add wet ingredients(B) to dry ingredients(A) and mix well but gently.
4. Add half of longan followed by lemon juice.
5. Gently mix in half of walnut.
6. Pour upto 3/4 of baking cup.
7. Top up with rest of longan and walnut pieces (without coating with flour).
8. Bake at 180°/160° (T/B) for 25 to 30mins (turn tray in between).

Mini cornflake cluster

Makes 50 minis (2.5cm)

Ingredients (A):
Unsalted Butter 90g
Honey 30g
Light Brown Sugar 30g
Salt 1/4 tsp

Ingredients (B):
Corn flake 120g or more
Dried Nuts 50g or more
Dried Fruits 50g or more
White roasted sesame 2 tsp

Steps:
1. Melt butter, add honey, sugar and salt and mix well.
2. Add the rest of ingredients (B) and mix well.
3. Scoop into cupcake paper cup and bake at 160 degree for 5mins.

Notes:
1. Dried fruits suggestion: Apricot, Cranberries, Orange Peel, Blueberries, Goji
2. Dried nuts suggestion: Almond, Sunflower Seeds, Pumpkin Seeds.

Eggless Apricot Almond Madeleine

(makes 25 mini cupcakes)

Ingredients (A):

Corn starch 15g

Plain flour 130g

Baking powder 1 tsp

Ingredients (B):

Salt 0.5 tsp

Light brown sugar 65g

Corn Syrup 20g

Melted butter 136g

Milk 120g

Ingredients (C):

Filling = Handful of apricot cut into bits 

Topping = Almond Slivers/Slices/bits

Steps:

1. Mix n sift dry ingredients (A).

2. Mix (B) until sugar is dissolved and well mixed into wet mixture.

3. Add wet mixture from #2 into dry ingredients from #1 and mix well.

4. Keep mixed batter into fridge for at least 30mins to make sure batter is form in thick paste batter.

5. Pipe or scoop into mini cupcake cup.

6. Add Apricot in between batter and top up with Almond bits.

7. Bake at 170 degree for 20 to 30 mins until well cooked and Almond is light brown color.

Note:

1. If using Madeleine mould, sprinkle flour on mould before piping batter.

2. Madeleine taste better the next day of baking. 

Eggless Lemon Cranberry Pound Cake

Make 2 sets of mini pound cake tin (5 x 5 x 15 cm)

(A)
Oil        40g
Milk   190g
Sugar   65g
Vanilla essence   1/2tsp

(B)
Lemon Juice             20g

(C)
Cake Flour              150g
High Protien Flour   20g
Almond Flour           40g
Baking Powder          7g
Lemon Peel               1 tsp

Filling/Topping:
Cranberry          15g (soak in advance or overnight)
Almond Nuts    15g

Preheat oven to 180 to 190 degree for 20 mins.
Line or oiled baking mould 

1. Soak dried fruits amd squeeze out extra water. Before bake, add little cake flour to coat (optional).

2. Mix all Dry ingredients (B) together.

3. Mix all Wet ingredients(A) with balloon whisk till well mixed.

4. Mix Dry ingredients from #2 into Wet Ingredients #3  in 3 batches.

5. Add most of almond bits into batter (leave some for topping) and use cutting method to mix well.

6. Pour half of batter into mould and add cranberries (leave some for topping) then top up with rest of batter.

7. Sprinkle balance almond bits and cranberries on top of batter.

8. Drop tin on table top to release air pockets.

9.  Bake for 30 to 40 mins.

Notes:
1. Bake at higher temp (180 or 190 degree for first 15 to 20 mins).

Pizza Focaccia II

87% KA bread flour 270g

10% Wholemeal flour 30g

1.5% Canadian flour 5g
1.5% KR BF 5g
29% Discard 90g
80% Liquid (pasta sauce + water) 231 g
1.5% salt 5g
4.5% olive oil 14 g
3% honey 9g

Overal hydration 84%

1. Fermentolyse with salt and honey for 1hr.
2. Add in olive oil n knead gently.
3. S&F every 30 to 40 mins interval for 3 to 4 rounds followed by CF.
4. When dough is doubled, pour dough onto floured table top. 1
5. Gently pat into same shape as container.
6. Oiled container generousl with olive oil.
7. Transfer dough into container and gently push it to cover the base of container.
8. Gently dimple the dough and douse the surface with olive oil before adding toppings.
9. Sprinkle with sea salt, black pepper or herbs as per preference.
10. Let dough rest for another 30 mins while preheating the oven.
11. Cover and bake with steam n fan at 240C for 20 mins.
12. Continue baking without cover and off fan at 210/220C for 10 to 15 mins or until the top is crispy.

Pizza Focaccia

 

Ingredients

• Active Levain or Cold Sourdough Discard 200g
• High Protein Bread Flour 100g (min 13.5%)
• Japanese Bread Flour 50g
• Korean Soft Plain Flour 100g
• Pasta Sauce 120g
• Italian Herb 1.5 to 2 Tbsp
• Black pepper 1/2 tsp
• Sugar 40g
• Sea Salt 4g
• Soft Butter 40g

• Extra Virgin Olive Oil for dizzling

Instructions - Refer to Sourdough Focaccia post 

Chocolate Lava Cake

 

Make 8 to 10 mini cakes

Dark chocolate 138g
Butter 121g
Sugar 115 to 120g
Egg 210g
Plain flour 55g

1. Melt chocolate and butter using bain -marie method.

2. Whisk sugar and egg to soft foam

3. Add Melted chocolate into egg mixture.

4. Fold in plain flour gently.

5. Rest mixture in fridge for 12 hours or 1 night is possible.

6. Cream interior of baking cups (5cm diameter and 6cm height) with butter.

7. Piple batter into  baking cup and fill upto 3/4 of the volume.

8. Bake at 190C for 8mins or until overall set but center wobbly.

9. Rest for 3 to 5 mins before removing from cup and serve warm with ice cream.

Pilaf Rice

Serve 7 to 8

Ingredients:
Balsmatic Rice 3 cups
Celery stalk 2 (or Small Onion 2)
Thyme Sprig 2
Bay leave 1
Butter 25g
White and Black Pepper to taste
Salt to taste

Steps:
1. Wash balsmatic rice and fill up rice cooker with water (4.5 to 5 cups of water for 3 cups of balmastic rice).
2. Chopped celery (or onion) into bit sizes.
3. Melt butter till foamy and add in chopped celery (or onion).
4. When celery (or onion) is brown, add white and black pepper and salt to preference.
5. Add in thyme and bay leave and off fire.
6. Transfer the celery (or onion), melted butter and herbs into rice cooker.
7. Cook as usual white rice.
8. Gently stir the rice when cooked.

Chayote Prickle 佛手瓜凉拌

Makes 1 small bottle

Ingredients:

Chayote 1 

Salt

Vinegar 

Sugar

Chili oil

Steps:

1. Cut chayote into cubes and marinate with salt for min 2 hours.

2. Rinse the marinated fruit and pat dry.

3. Add sugar, white vinegar, salt and the chilli oil. Adjust to preference.

4. Rest the prickle in room temperature overnight and then into fridge. 

5. Best eaten after 2 weeks to let the taste infuse.

Sourdough Focaccia

Ingredients:

Dough
KA Bread Flour 260g
Wholemeal 20g
Active Starter 60g
Water 200g
Olive Oil 10g
Salt 6g

Topping:
Olive oil
Rosemary
Sea salt flake
Any vegetables (onion, capsicum, olive, tomatoes etc)

Steps:
1. Place starter, salt, and water in a large bowl and mix well. 

2.  Add in the flour then followed by olive oil. Mix again until the flour is completely incorporated. If the oil is difficult to incorporate to the dough,  let the dough rest before kneading or folding in.

3. Rest for 30 mins and perform Stretch & Fold (S&F).

4  Repeat the process until gluten form followed by Coil Fold (CF).

5. When the dough is relax and about 50% size, perform lamination and spread pesto before folding into envelope dough. May do more CF in between if dough is slack else let it develop and rise.

6. When dough has grown 80%, oil the nonstick pan. Transfer the dough into the oiled pan and gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.

7. Preheat oven at 220C for 30 mins.

8. When the dough is ready for baking (finger dent
test for proof readiness), drizzle olive oil generously and dimple GENTLY on the dough (make sure not to deflate the dough).

9. Sprinkle with rosemary and a bit of flaked sea salt OR decorated the focaccia as per preference.

10. Bake at 220C for 25 minutes or until the crust is golden brown and crispy.

11. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

Strawberry Jam

 

Make 1 small jar (about 200ml)

Ingredients:
Strawberries 250g (after washing and drying)
Brown sugar 170g
Lemon juice 1 tablespoons
Butter 1/2 tsp

Steps:
1. Sterilise glass jar and cover in oven.

2. Wash strawberries and and wipe dry before removing the stem. For bigger pieces but them into halves or quarters. Smaller ones leave it as it as as I like to have pieces of strawberries in the jam.

3. Put strawberries and sugar in cooking pot and cook over small fire.

4. When sugar dissolve and strawberries start to soften, add in lemon juice.

5. Turn up the heat and continue to cook till jam in boil and adjust sugar and lemon juice to individual preference.

6. When bigger strawberries start to flatten and there is a good mix of jam with soften chunk of strawberries.

7. Test the viscosity of the jam. It should be thicken and not too fluid. The thicken jam will form sticky jam on cold plate or back of metal spoon.

8. Add in the butter and melt it. Then boil the jam till it is bubbling.

9. Off fire and pour jam into sterilised bottle (beware not to burn yourself from the hot bottle and handling the hot jam).

10. Enjoy the fresh home cooked jam.

Note:
You may reverse the hot filled jam of bottle to sterilise the cooked jam but I don't as dislike the idea of jam touching the seal. Also, pouring hot boiler jam immediately into hot sterilised bottle I have never have issue with that so far.

Warm Fried Tofu Salad

Warm Fried Tofu Salad (serves 4 pax)

Ingredients:

Semi Firm Tofu(板豆腐) 2 boxes

Cherry Tomatoes 10 cut into halves

Cucumber 1 cut into chunks

Seasoning:

Japanese Chilli Powder

Ponzu Japanese Salad Dressing OR

Balsamic Vinegar + Olive Oil + Sugar + Lemom Juice + Lemon Rind

Instructions:

1. Cut tofu into 2cm cubes.

2. Marinate with salts and wrap tofu in kitchen towel and use plate to stack above to dry up excess water.

3. Marinate cucumber chunks with pinch of salt to remove excess water and make them crunchy.

4. Fried tofu till sides crispy.

5. Assemble everything and sprinkle chilli powder and serve with salad dressing.

Mixed Vegetables Miso Pumpkin Stew Soup

Ingredients:
Pumpkin 300g (without skin n seed cut into chunks)
Corn 1 (cut in 1.5 cm slices)
Carrot 1 Big or 2 Small (cut into chunks)
Baby Spinach 1 small bundle
White fungus 1 (soak and cut into big pieces)
Shimeiji mushroom 1 packets
Kombu Vegetables Stock 5 cups or 1.25L

Seasoning:
Fresh milk 1 cup (optional)
Miso 1.5 to 2 TBSP

Instructions:
1. Heat oil and fry pumpkin and 1 TBSP of miso.
2. Fry until fragrance is out. Remove half of pumpkin and put aside.
3. Blend the balance half of fried miso pumpkin into paste.
4. Add in Kombu soup and boil.
5. Add carrot and corn then boil till half cooked.
6. Pan fry mushroom without oil until fragrance and water release.
7. Before carrots and corns are too soft, add balance pumpkin, mushroom and white fungus into soup then bring to boil.
8. Add milk (optional), adjust flavour with additional miso then boil.
9. Add baby spinach just before turning off the fire.

Kombu Vegetables Stock

Ingredients (makes 6.5L stock)
Kombu 150g
Cabbage 1/4
White carrot 1
Corn 1
Water 7L

Instructions:
Boil in medium heat for 30 mins or use pressure cooker (15mins).

Gluten Free Blueberries Almond Cookies

Ingredients:
3 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
90g melted butter
2 tablespoons honey or maple syrup
2 teaspoons vanilla extract
3/4 cup blueberries

Steps:
1. Preheat oven to 160°C.

2. Combine almond flour, salt, baking soda.

3. Add in melted butter, honey and vanilla until dough forms.

4. Fold in blueberries.

5. Scoop 1/2 tsp of dough and form into ball and press it flat on lined baking tray.

6. Bake for 8-10 minutes until lightly brown.

7. Cool before storage.

Note:
These cookies turn brown easily because of the honey.

Multi Grain Crackers

Ingredients:
Sunflower seeds 1/2 cup
Pumpkin seeds 1/2 cup
Black sesame seeds 1/4 cup
Flaxseed 1/4 cup
Chia seeds 1/4 cup
Salt 1/2 tsp
Water 1 cup
Presoaked Raisins or Cranberries 1/2 cups
Optional: Presoaked Goji 1 tablespoon

Topping:
Salt Flakes to Sprinkle.

Steps:
1. Preheat oven to 170 degree.
2. Combine all ingredients except topping and let it rest fo 15mins to form paste.
3. Spread the multi grain paste on lined baking tray.
4. Sprinkle salt flake on top.
5. Bake for 30 mins and cut half baked cookie sheets into square bite sizes.
6. Continue to bake for another 30 mins until crispy.
7. Cool on rack before storage.

Salted Tau Sar Piah

Filling: 38 pcs @11g/12g
Mung Bean 227g
Sugar 50g
Shallot Oil 60g
Salt 4g
Pepper 1/2 tsp

Water Dough (recipe 1):
Plain Flour 180g
Icing Sugar 35g
Water 65g
Shortening 70g

Oil Dough (recipe 1):
Plain Flour 120g
Shortening 60g

Glaze (recipe 1):
1 egg yolk + 1 drop of water
1/8 tsp salt

Water Dough (recipe 2):
Plain Flour 200g
Sugar 30g (mix into water to form syrup)
Water 95g
Oil 45g

Oil Dough (recipe 2):
Plain Flour 110g
Oil 45g


Temp 185 degree 15 to 20 mins.

Steps (Filling):
1. Soak mung bean overnight.
2. Steam mung bean with pandan leaves (optional to add pandan leaves).
3. While is hot, blend it into smooth paste.
4. Mix the seasoning to the paste.
5. Fry the seasoned paste over low fire until the paste does not stick to the wok n can form into dough.

Steps (Pastry):
1. Water dough: Rub shortening into dry ingredients then add in liquid and knead to form dough. Rest dough for 15 mins.

2. Oil dough: Knead shortening/oil with flour to form dough and rest 15 mins.

3. Cut both water and oil doughs into equal individual portions.

4. Flatten water dough and wrap with oil dough. Seal up and rest for at least 15 mins.

5. Flatten dough and roll it and turn 90 degree nd then roll it again. Rest the final rolled dough for 30 mins.

6. Wrap the rest rolled dough with filling. Glazing as optional.

7. Bake in 180 to 185 degree until base is golden brown.

Notes:
1) Make sure dough is covered during resting time.
2) The filling suppose to make 16pcs of 20g but find the filling too big and change it to 38pcs of ~11g.
3) Recipe 1 suppose to make 24pcs (big) and Recipe suppose to make 16pcs (big). I used half of each recipe to make 19pcs minis from each recipe (but the skin is abit thin).
4) Recipe 1 turn out to be softer than recipe 2. Recipe 2 keeps it crunch for 1st day and also turn soft the next day.

Pesto Sauce 素青酱

Ingredients:

(make approximately 500g)

Cashew Nuts 100g (roasted and blend but not too fine)

Thai Basil 160g

Baby Spinach 160g (those for salad type)

Olive Oil 130g to 140g (I substitute 10g with avocado oil)

Salt 1 to 1/2 tsp

Black Pepper 1.5 tsp
Lemon 1/3 extract juice (about 1 tbsp)
Lemon zest from 3/4 lemon

Steps:

1. Blend Thai Basil and Baby Spinach to paste form.

2. Mix rest of ingredients and adjust to individual preference.

3. Store in fridge or into ice cube tray to freeze. Keep in fridge for 3 weeks and longer in freezer.

Note:

This sauce is very versatile and can be used as spread for sourdough, salad, pasta and baked salmon.