Friday, September 27, 2013

Hokkaido Milk Bread with Wild Strawberry Jam

Submitting this post to Bake Along event hosted by Joyce of Kitchen FlavoursLena of Frozen Wings together with   Zoe of Bake For Happy Kids . This month's theme is Hokkaido Milk Bread .

Hokkaido Milk Bread with Wild Strawberry Jam
Adapted from HERE

For Tangzhong: (Click HERE for how to make Tangzhong method & use only HALF of the tangzhong) 

2 1/2 cups Flour
3 Tbsp sugar
2 Tbsp powdered milk
2 tsp instant dried yeast
1/2  cup milk ( more if needed)
1/8 cup cream
25 g butter (room temperature & cut into small pieces) 
Wild Strawberry jam (Bonne Maman)

1)  In a food processor , combine flour, salt, sugar powdered milk & yeast .
2) In a nother small bowl , combine cream, milk, Tangzhong till smooth .  Add into flour mixture & mix all together on slow speed till dough comes together .
3)  Add in pieces of butter & mix till smooth with elastic dough which is just short & sticky . Knead with machine or by hand till fsoft & elastic . If the dough is firm  & not soft to touch , add few teaspoon of milk & knead till soft . ( I've kneaded with hand for 20 minutes) . You should be able to stretch the dough without breaking right away . And when it break , the break should be form & circle .  Form the dough in a ball & place in a big greased bowl , cover with teatowel & let to proof in a warm place preferable 28°C for 45 minutes till double in size .
4)  Deflate the dough & place it on a floured worktop . Divide into 6 equal portions & roll each dough in oval  . Take one end of the dough from the shorter side of the oval & fold it to the middle of the oval . Take the other end & fold so it's slightly overlaps the other fold . Roll this folded dough with a rolling pin so the unfolded edges are stretched out to form a rectangle ( For full tutorial HERE ). 
5)  Spread strawberry jam on it & roll the rectangle frol one short edge to the other & seal well by pinching the dough . Cover with tea towel & proof for another 45 minutes in room temperature till double in size .  Brush with egg wash & bake in a preheated oven at 170°C for 20 to 30 minutes till golden brown & let to cool for 5 minutes on wire rack .

This is my very 1st time using Tangzhong method to make  bread & I'm   pleased with the result . Lovely soft & fluffy bread that  I've added some Bonne Maman's wild strawberry jam . YUMMY !

Monday, September 16, 2013

Peach –Cashew Coffee Cake

Chaya  from Bizzy Bakes  has selected this lovely cake for our 24th bake at The Home Bakers from Lou Sheibert pappas’s cookbook –Coffee Cakes . This event is hosted by Joyce from Kitchen Flavours .  A tasty cake with juicy seasonal peaches  topped with cashew nuts to enjoy anytime of the day . For the recipe please hop over to Chaya & for more of this delicious bake from all the members of THB HERE



Sunday, September 15, 2013

Pandan Snowskin Mooncake With Coconut Mung Bean Filling

Pandan Snowskin Mooncake With Coconut Mung Bean Filling

Yeild for 16 mini mooncakes

55g glutinous rice flour
45g rice flour
25g wheat flour/ wheat starch
60g caster sugar
190 ml milk
30 ml condensed milk
25 ml vegetable oil ( I ‘ve used sunflower oil )
40 ml pandan juice
2 to 3 drops of pandan paste (optional)
2 Tbsp cooked glutinous rice flour (for coating)
320 g mung bean filling ( for recipe HERE)


  1. Combine glutinous rice flour, rice flour, wheat flour and sugar well in a large mixing bowl
  2. Mix milk, condensed milk, pandan juice and oil together. Pour into the flour mixture and stir till combined. Drain through a fine sieve into a large and shallow pan.
  3. Steam the batter in a wok or steamer over medium-high heat, for about 15 to 20 minutes. Taste the dough if it doesn’t have any raw flour taste, it’s cooked through. Remove from wok/ steamer  and let to cool . Scrape the dough out onto a plastic board or a kitchen top lined with plastic film. Lightly knead  till smooth. Cut dough into 16 portions, 30 grams of each.
  4. Divide mung bean filling into 16 portions, 20 grams of each. Roll each into a round shape.

5. Wrap each filling ball with a dough portion. Roll with your palms & lightly coated with cooked glutinous rice flour. Shake off any excess flour. Place into a mooncake mould & press to print the pattern. Repeat this steps till finish all the dough and fillings. Store the mooncakes into an air-tight container&  put  baking paper on top to prevent any condensed water dropped on the mooncake surface. Refrigerate overnight.
 * For step by step tutorial HERE

  Linking this post to Little Thumbs Up event hosted this month by Joceline from Butter, Flour & Me .  This event is hosted by  Bake For Happy Kids & My Favorite D I Y. This month's theme is PANDAN

 Thanks to my friend Malay Mui for sharing this recipe with me .  Tasty mooncake that evokes my childhood with pandan & coconut flavour .  Another delicious Mid Autum Festival treat . 

Saturday, September 14, 2013

Shanghai Mooncake

This is my 1st attempt making baked mooncake & this recipe is  from one of my favorite blog –No-Frills Recipes .  I’ve never had this Shanghai mooncakes before & making them from scratch was really a great experience  . I’ve bought some salted eggs from the Asian store & made red bean paste from scratch too  .  No special mooncake mould is  required for this mooncake  , that’s what I like about it . Love the flaky pastry with nice sweet filling  ! YUM!  Thanks to Cheah from No- Frills Recipes for sharing this delicious Mid- Autumn Festival goodies .  For more  of Cheah’s lovely mooncakes…  HERE

Shanghai Mooncake
Adapted from No- Frills Recipes 
Red bean paste recipe from Tastehongkong


For Pastry Skin:
300g flour
40g custard powder
1 tsp baking powder
80g icing sugar
75g shortening
1 egg lightly beaten
75g butter / margarine
¼ tsp salt
1/2 tsp vanilla extarct
Pumpkin seeds
¼ tsp sesame oil

For the Filling :
1 kg red bean paste ( recipe here)
 6 Salted egg yolks (Optinal)

For egg glaze:
1 egg yolk
1 tsp water
 A pinch of salt

Directions :

1)      Sift flour with  baking powder, custard powder & salt into mixing bowl .
2)      Sift in icing sugar to flour mixture .
3)      Cut in shortening & butter/ margarine & rub in till resembles bread crumbs . 
4)      Make a well in the center & add in beaten egg , combine into soft dough but do NOT knead . Let it rest for 30 minutes .
5)      Wash salted egg yolks , add in sesame oil, roll into egg yolks, steam for about 2 minutes . Set aside to cool. 
6)      Divide red bean paste into 90g each, roll onto balls . If egg yolk is to be added, reduce to 80g each, wrap it in the center of the red bean paste ball . 
7)      Divide the dough into portions of 60g each , roll into balls . 

8)      Place the dough into a plastic bag, roll into flat disk, cut open the plastic bag , wrap a piece of filling in the center , & shape into a dome . arrange them on greased pan or baking tray . 
9)      Decorate with pumpkin seeds & cloves & bake in preheat oven at 180°C for about 10 minutes .  Take them out of the oven & let to rest for 5 minutes . 
10)   Brush them with egg glaze & return back to the oven & bake for another 25 to 30 minutes till golden brown

Monday, September 9, 2013

Morning Glory Breakfast Cake (THB)

 For our 23rd bake at  The Home BakersLena of Frozen Wings has selected this recipe from Lou Sheibert Pappas cookbook - Coffee Cakes . This event is organized by Joyce of Kitchen Flavours . Great pick, Lena  .  For the recipe please go to Lena's blog & more bakes of this cake from all THB memebers ..HERE

Lovely moist texture with juicy blueberries . YUM!

Friday, September 6, 2013

Dates & Pistachio Rugelach

Dates & Pistachio Rugelach
Adapted & inspired from Gold Medal Flour .com

Ingredients :
225g softened butter
2 Tbsp sugar
227g softened cream cheese (St Moret)
2 cups all purposed flour

For the filling : 
1 cup finely chopped dates
½ cup finely chopped pistachio
1/3 cup sugar
2 tsp cinnamon
150 g softened butter
1 Tbsp sugar + 1 Tsp cinnamon ( For topping)

1)      Combine 1 cup of butter , 2 Tbsp sugar & cream cheese . Beat till light & fluffy . Fold in flours till well combined . 
2)      Shape the dough  & divide in 4 balls . Flatten into 1.5 cm  thisck disk with a rolling pin . Wrap each disk with plastic wrap & refrigerate it for at least 1 hour. ( I’ve chilled it for 1 night) .

3)      Preheat oven to 180°C . Line baking tray with baking paper or greased the pan. In a mixer , mix dates , butter, sugar & cinnamon till paste . 

4)      On a floured surface roll out one disk with rolling pin into 5mm thick . Spread ¼ date paste on pastry dough . Sprinkle ¼ of chopped pistachio & cut round into 16 wedges . Roll each wedge from curved edge to point . Place on baking tray & sprinkle with sugar/cinnamon topping . Bake for 13 to 15 mins till golden brown .

Submitting this post to Bake Along event hosted by Joyce of Kitchen Flavours & co –hosting with Lena of Frozen Wings together with Zoe of Bake For Happy Kids