Apple Crumble

Make 4 minis

Crumble Ingredients:
Plain flour x 85g (use 93g if omit cocoa powder)
Cocao Powder x 8g
Cold Butter x 50g
Brown sugar x 25g

Apple Filling Ingredients:
Fuji apple 1 or 2 Granny Smith apple
Cinnamon powder
Brown sugar
Lemon juice
Lemon zest

Cooking Apple Filling:
1. Cut apples into cube 0.7cm bit size.
2. Mix in cinnamon powder, lemon juice and brown sugar. Adjust to individual preference.
3. Cook over medium heat until apple is half cooked.
4. Add in lemon zest and off fire.

Make the Crumbles:
1. Rub butter into flour and brown sugar.
2. Once flour and sugar is blend into crumbs but DON'T rub into dough. They have to be crumbs form.

Baking:
1. Lay container with crumbles and top with apple filling before topping with more crumbles.
2. Bake at 180 or 185 degree for 15 to 20mins until the crumbs are golden brown (I did turn on the fan for last few mins).

Vegetarian Kimchi

Ingredients:
Chinese Cabbage (大白菜) x 1/2
Carrot (红萝卜) x 1 to 2
Sugar (糖) x 22g
Glutinous Rice Flour (糯米粉) x 22g
Mushroom and Kombu Water (香菇昆布)x 200ml
Grated Ginger (姜) x 13g
Sesame Oil (麻油) x 22g
Korean Red Pepper Powder (韩国辣椒粉) x 45g to 60g
Korean Pear (韩国梨) x 1/2

Steps:
1. Prepare the cabbage and carrot.
1a. Cut cabbage in lengthwise and wash.
1b. Cut carrot into strips.
1c. Marinate both cabbage and carrot with salt to remove excess water for minimum 3 hours.
1d. After 3 hours, rinse and pat dry both cabbage and carrot.
1e. Sprinkle some sugar in carrot.

2. Prepare the kimchi sauce.
2a. Wash and blanch 10 small mushroom.
2b. Boil mushroom with 300ml water and add 1 small kombu (cut into strips).
2c. Off fire and let it simmer for 1 hour.
2d. When the mushroom and kombu water is cold, add glutinous rice flour and mix well.
2e. Grate ginger and Korea pear.
2f. Add grated ginger, sesame oil, sugar and chilli powder and the grated korea pear last before mixing them evenly.

3. Making the kimchi.
3a. Spread the kimchi paste on each leaves and carrot.
3b. Add in the shredded kombu.
3c. Roll marinated cabbage and put them in a sterilised glass container together with the carrot and kombu.
3d. Let it rest in room temperature before storing in fridge the next day.

Black Fungus Cucumber Salad

Ingredients:

Japanese Cucumber 日本黄瓜 x 1

Unripe Mango 生芒果 x 1 small

Small Black Fungus 干小黑木耳 x 1 bundle

Ginger Flower 姜花 x 1

Sauce: 

Vietnamese Lemongrass Sauce 越南香茅酱 1 to 2 tablespoons 

Alternate Flavour :

Plum Sauce (酸梅酱) or Yuzu Jam (柚子果酱) with lime (酸杆)

Steps:

1. Cut cucumber into cubes or chunks.

2. Shred unripe mango.

3. Soak dried black fungus and then blanch in hot water.

4. Cut blanched black fungus to about same size as cucumber. 

5. Cut ginger Flower into strips.

6. Mix all ingredients with the sauce. Adjust flavour and may add pinch of sugar or honey if find it too sour.

7. Chill in fridge for an hour before serving.

Chilli Oil 红油

Ingredients:
Dried Chillies 3 cut into small rings (辣椒干)
Dried Orange Peel 1 cut into strips (橙皮)
Bay Leaves 2 to 3 pcs (月桂叶)
Green Peppercorn 1/2 tbsp (青花椒)
Red Peppercon 1/2 tbsp (红花椒)
Caradom 1/2 tsp or 2 pods (小豆蔻)
Star Anise 2 (八角)
Ginger 2 slices (姜)
Oil 200ml (油)

Steps:
1. Heat 200ml of oil and fry ginger till brown.
2. Put all ingredients in heat resistant bowl.
3. Pour hot oil and ginger into bowl of spices.
4. Let it infuse overnight.
5. Sieve the spices and store in container.

Note:
Spicy level for this chilli oil is very low. Do increase the dried chilli and/or peppercorns if prefer more spicy flavour.

Vegetarian Dumplings 素红油抄手

Make 20 dumplings

Ingredients:
Dumpling Skin 1 packet (水饺皮)
Omnipork 1/2 packet can replace by taugua (新猪肉或以豆干取代)
Small Firm Beancurd 1/2 cut into rectangular bits (小豆干)
Chestnut 5pcs cut onto small cubes (马蹄)
Shanghai Cabbage 1 - use the stem only and cut into small pieces (上海青 )
Small Black Fungus 10pcs - cut into strips (小黑木耳)

Seasoning:
Mushroom powder 3/4 tsp (香菇粉)
Salt 1/4 tsp (盐)
Pepper dash (胡椒粉)
Sesame oil drizzle (麻油)

Vingegar Chilli Oil Sauce:
Black Vinegar (浙江醋)
Homemade Chilli Oil (自制红油)
Dark Soy Sauce (黑酱油)
Mushroom Powder (香菇粉)

Garnish:
Corainder leaves (芫茜叶)
Roasted Sesame (烤过的白芝麻)
Fresh Chilli cut into strips (辣椒)

Steps:
1. Prepare ingredients as described.

2. Prepare the sauce for cooked dumplings.

3. Mix seasoning to all ingredients except tofu and dumpling skin.

4. After well mixed, gently mix in the tofu.

5. Wrap each dumpling.

6. Boil dumpling and scoop out when it float as considered cook.

7. Scoop the cooked dumpling into the vinger chilli oil sauce.

8. Add corainder leaves and sesame oil before serving.

Sourdough

Bread Flour          240g
Wheat flour            60g
Water                     210g (72.7%)
Starter/Levain        60g (20%)
(Natural yeast starter)
Salt 6g
Sunflower seeds    40 g

Steps:
1. Mix flour and water and rest for min 1 hour at room temperature.
2. Mix in levein and rest for 15 mins.
3. Mix in nuts and salt and rest for 15 mins.
4. Stretch and fold and rest for 30 mins. Repeat this cycle for 6 rounds.
5. Perform coil fold on the 6th folding if the dough does not develop much gluten then rest for another 30mins.
6. Flour table top and place dough on it. Pre-share by folding dough from top to bottom and then left to right. After that, cover the dough and rest for 15 mins.
8. Shape dough by turning side to middle to form boule and place shaped dough with seam side up in floured proofing basket or oiled metal bowl.
9. Place in fridge for final proofing overnight.

Next Day
10. Preheat oven to 260C with a cast iron pot with lid on for about 30 minutes.
11. When oven is ready, remove cold proofed dough and place it on baking paper gently with seam below.
12. Dust or sieve flour above the dough and tap the side to evenly coat the surface.
12. Score the dusted dough top and place the scored dough with baking paper into the hot cast iron pot and cover it.
13. Bake at 250 degree with lid on for 20 mins and reduce temp to 230 degree and bake for another 20 mins without lid untillthe crust is golden brown.p

Tips:

Dent bounce back SLOWLY but NOT completely

Under Proof = Spring BACK completely (not enough time)
Ugly
Scoring will expand as soon as slash and open the gap.

Over Proof = Does not spring back at all
Dense and unappealing
Scoring will deflate the dough and not open cleanly

Score deep enough the cut through the skin of dough but not too deep to compromise the structure.

Score only immediately before putting into oven else will not open to desire.


Hydration = 68% enligh stiffness to tolerate cut

Proofing = underproof is better than ovenproof

Super Moist Pandan Chiffon Cake

Ingredients
·        Cake Flour              100g
·        Corn Flour              15

·        Salt                       1/4 to 1/2 teaspoon
·        Egg Yolks               6
·        Sugar                    30g
·        Kara coconut milk    225g
·        Sugar                    30g
·        Oil                        30g

·        Pandan juice 100ml (60 leaves + 3/4 cup water and let it settle for 1 hr)

·        Egg White              7
·        Sugar                    55g
·        Cream of Tartar       1/4 tsp or 1/2 tsp lemon juice


Steps:
1)      Pre heat the oven to 160 degree.

2)      Pour the coconut milk into a saucepan and add 30g sugar. Stirring slowly to dissolve the sugar and smoke start to form.

3)      Set aside; add oil follow by pandan juice then cool mixture.

4)      Whisk the egg yolk with the other 30g sugar till thick and pale. Slowly add the warm pandan coconut milk.

5)      Gently fold in the sieved flour and salt.

6)      Using a balloon whisk gently fold 1/3 of the beaten egg whites into the egg yolk mixture and blend well. Follow by two more steps with the balance 2/3.

7)      Place the finished mixture in an ungreased chiffon cake mold. Level and band the filled cake tin 5 times.

8)      Cover the cake tin with aluminum foil and bake in the oven (bottom rack) at 160 degree for 45 mins.

9)      Remove aluminum foil and continue to bake for another 10 to 20 mins depending on oven and size of cake tin.

10)   Remove from oven and immediately reverse it on rack to cool.

11)   Only remove cake from tin when it is completely cool.