Thursday, May 30, 2013

Steamed Scalllion Flower Buns ( Hua Juan)

Steamed Scallion Flower Buns aka Hua Juan

Adapted from The Cooking Of Joy

Ingredients :

For the bun dough :
½ packet yeast
3 cups flour
1 cup of warm milk
3/8 sugar
¼ cups vegetable oil ( I used sunflowers oil)

For the glaze:
3 tbsps chopped scallions ( only the green parts)
1 small carrot ( shredded)
½ tsp salt
¼ tsp sugar
2 tbsp sesame oil


1)      Turn on oven to ‘light’ or lowest setting . In a large bowl dissolve yeast in warm milk  . Add in the rest of the dough ingredients & knead . Cover with moist cloth & place in the oven for 1 hour to proof till double in size .
2)      Mix all the ingredients for the glaze & set aside .
3)      Knead the again before dividing it into 12 egg sized pieces. With a rolling pin, roll each pieces of dough into a long oval & cut into long strips, leaving 1 cm section attached at one end as shown on the photo below . 

4) Brush with glaze. Twist the dough like rope & shape buns . Place on square parchment paper . Proof the buns again in the oven for 40 to 60 mins .  Steam the buns in steamer for 10 to 13 mins.

My pau making experience 

My very  1st pau , Siew Pau .

My 2nd pau , Chinese Custard Steamed Pau aka Lai Yau Pau another favorite of mine.

My 3rd pao experience  - Steamed Scalllion Flower Buns aka Hua Juan .

Wednesday, May 29, 2013

Osmanthus Cookies

Osmanthus Cookies


180 g unsalted butter (room temperature)
140 g icing sugar
1 egg yolk
260 g flour
40 g cornstarch
1 tsp baking powder
½ tsp salt
2 tbsp dried Osmanthus flowers
1 egg (egg wash)

Directions :

1)      Preheat oven to 180°C .  Sift flour, baking powder, cornstarch & salt . Line or greased baking tray / pan with parchment paper .
2)      Beat butter & icing sugar till light & fluffy . Add in egg yolk & beat till combined . Add in Osmanthus flowers & mix well .
3)      Gradually mix in flour on low speed till it forms a dough .  Transfer dough to a lightly floured work surface  & roll out the dough to about ¼ , cut into desired shape with cookie cutter . Place the cut dough on baking tray .
4)      Brush egg wash to the pre-cut cookies & bake for about 15 mins or till the edges turned light brown .  Let to cool on wire rack & once cool , store in an airtight container

Linking this recipe to Tea Time Treats event hosted by   Karen of Lavender & Lovage & co hosting with  Kate of What Kate Baked  . This month’s theme is biscuits & cookies! YUM! 

Tuesday, May 14, 2013

Marionberry – Almond Cake

I was really looking forward to bake this  berrilicious  cake  for our 18th bake for The Home Baker event this month selected by  Janis from The Kitchen Is My Shrink .  What an awesome pick as I was really glad that I’ve baked the full recipe for this event  organized by   Joyce  from Kitchen Flavours .  We’re to bake every single recipe from Lou Shibert Pappas cookbook – Coffee Cakes  & to be honest I’ve never baked so many recipes from one cookbook before . And I supposed that I’m not the only one .  LOL  I love berry cakes & tarts especially when in season . Making the most of the  fresh seasonal berries is always the best for taste & value too .  This recipe calls for hazelnut meal but I was a bit lazy to drive to the store so I just used almond meal from my pantry .  LOL  I’ve baked the full recipe & I’ve added blackberries, blueberries with few raspberries for the topping  .  It might not look that appealing but believe me that this is a wonderful summery coffee cake .  I just love this rich nutty flovor cake with juicy berry topping  that goes well with a cup of mocha .  I’m definitely baking this cake again , when I harvest some blueberry & raspberry from my garden , this summer .  For the full recipe for this delicious cake please hop over to  Janis  & for more yummilicious bakes from all the members of THB  HERE .  

 Tulips from my garden

Savory Mushroom Cake – Cake forestier


Mushroom Cake – Cake forestier
Adapted from Cakes of HACHETTE Practique cookbook

 Ingredients :
150g  butter ( room temperature)
300g sliced fresh mushrooms ( I used frozen wild mushrooms)
2 minced shallots
50 g bacon
3 eggs
 50 ml milk
200g sifted flour
10g  baking powder
 Salt & pepper

1)      Add mushrooms, shallots & ham in a sauce pan  & cook till all the water has evaporated to nearly dry  . Let to cool; 
2)      Beat  butter & gradually add in egg , one at a time  . Then add in milk & mix well . Fold in flour & baking powder till well combined . 

3)      Add  mushroom mixture into the butter batter & add salt & pepper  & stir till all incorporated  .  Pour batter mixture in a greased loaf pan & let to proof for 1 hour . 
4)      Preheat oven to 200°C  & bake the cake for 20 mins till golden brown .


Little Thumbs Up

Submitting this post to Little Thumbs Up event organized by Bake For Happy Kids & My Little DIY .   Joyce of Kitchen Flavours is our hosts for this month & she has selected mushroom as the main ingredient . 

Tuesday, May 7, 2013

Jasmine Cupcakes

 I’m baking these floral scented cupcakes for Bake Along 2nd anniversary  . This event is organized by 3 talented ladies ,  Joyce of Kitchen Flavours,  Lena of Frozen Wings &  Zoe from Bake For Happy Kids .  It’s been more than a year now that I’ve joined this awesome event & baking along with these  lovely ladies &  many inspiring bloggers .  The theme for this month’s Bake Along is celebration cupcakes for Bake Along 2nd anniversary .

Jasmine Cupcakes

Ingredients for 12 cupcakes :

150g softened butter
100g sugar
10 g vanilla sugar
3 eggs
200g flour
2 tbsp baking powder
Pinch of salt
½ tsp Jasmine extract

For Chantilly cream frosting:
100 ml liquid cream/ double cream
2 tbsp sugar 


1)      Preheat oven to 180°C & line cupcake pan with paper liners.
2)      Combine flour, baking powder & salt .
3)      Beat butter, vanilla sugar, sugar & eggs till creamy . Fold in flour mixture till well combined . Spoon batter into paper liners till 2/3 full . Bake 20 to 30 mins or till toothpick inserted in center comes out clean . Let to cool for 5 minutes in pans then place on wire racks 2 cool completely.
4)  For Chantilly cream : Beat double cream & sugar till soft peaks & frost cupcake using a piping bag

Submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours,  Lena of Frozen Wings &  Zoe from Bake For Happy Kids .  This month’s theme is celebration cupcakes for Bake Along  2nd anniversary . Happy 2nd Birthday Bake Along !

Made some donuts as requested eeehhh.... ages ago by my sons !! LOL

Chinatown Tulips from my garden