tag:blogger.com,1999:blog-43828841279930432242024-03-13T16:06:30.829+08:00Simply Hanushihanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-4382884127993043224.post-67055284009335469782013-11-08T19:50:00.000+08:002013-11-08T23:22:13.457+08:00Pumpkin Condensed Milk SpreadTo make jams and spreads, most recipes involve just a few ingredients and a couple of steps. The keyword is "Patience" as you will be standing at the stove for some time and stirring continuously to reach the desired consistency. It is all worth the effort, you can rest assured. :) <br />
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<strong>Pumpkin Condensed Milk Spread</strong><br />
Adapted from: 四季鲜果手工果酱 by 渡部和泉<br />
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<u>Ingredients</u> (Makes 250 ml)<br />
250 g pumpkin, peeled and cubed<br />
65 g condensed milk<br />
100 ml milk<br />
15 g butter, softened<br />
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<u>Method</u><br />
1. Steam the pumpkin till soft. Mash and sieve through a strainer or blend using a blender. <br />
2. Combine all the ingredients into a pot and mix well. Cook with low heat and stir continuously. <br />
3. Once the mixture is bubbling and boiling, remove from heat and fill up the bottle while hot. <br />
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<u>Notes</u><br />
- This can keep for 4 – 5 days. <br />
hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-6477391909591960342013-10-31T17:30:00.000+08:002013-10-31T17:30:03.476+08:00Walnut BunsThis time round, I make walnut buns using the same recipe as my earlier buns. :) <br />
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<strong>Walnut Buns</strong><br />
Adapted from: <a href="http://home-baking.net/english/bread/walnut-bread.php" target="_blank">Hidehide</a><br />
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<u>Ingredients</u> (Makes 8)<br />
200 g bread flour<br />
4 g instant yeast<br />
20 g sugar<br />
3 g (½ tsp) salt<br />
100 g warm water<br />
20 g egg<br />
20 g unsalted butter<br />
50 g walnuts<br />
<br />
<u>Method</u><br />
1. Toast the walnuts at 180°C for 10 minutes. Coarsely chop the walnuts and cool completely. <br />
2. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. <br />
3. Combine all ingredients except butter and walnuts in a bowl and knead till a non-sticky dough is formed. <br />
4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test. <br />
5. Add in walnuts and knead for a few minutes, or until the walnuts are incorporated. <br />
6. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume. <br />
7. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds. <br />
8. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes. <br />
9. Shape into rounds. Flatten the dough lightly and make 5 incisions 2-cm with a bread scraper. <br />
10. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume. <br />
11. Brush the top with egg wash. <br />
12. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-57780102918409538962013-10-29T14:30:00.000+08:002013-10-29T14:32:43.881+08:00Earl Grey Tea Cookie BunsA treat for all the Earl Grey tea lovers! The softness of these buns are complemented with a lovely crispy cookie top. Best eaten when warm. :) <br />
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<strong>Earl Grey Tea Cookie Buns</strong><br />
Adapted from: <a href="http://home-baking.net/english/bread/tea-cookie-bread.php" target="_blank">Hidehide</a><br />
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<u>Ingredients</u> (Makes 8)<br />
<strong>Milk Tea</strong><br />
110 g milk<br />
2 tsp Earl Grey tea leaves<br />
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<strong>Bread Dough </strong><br />
200 g bread flour<br />
4 g instant yeast<br />
20 g sugar<br />
3 g (½ tsp) salt<br />
20 g egg<br />
110 g milk tea<br />
20 g unsalted butter<br />
1 tsp Earl Grey tea leaves<br />
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<strong>Cookie Dough </strong><br />
50 g butter<br />
50 g sugar<br />
50 g egg<br />
50 g cake flour, sifted<br />
1 tsp Earl Grey tea leaves<br />
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<u>Method</u><br />
<strong>Milk Tea:</strong><br />
1. Grind the tea leaves. Boil the milk with the tea leaves over low heat for 5 minutes. <br />
2. Strain the milk tea. Add milk and make 110 g milk tea and cool completely. <br />
<strong>Bread Dough:</strong> <br />
3. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed. <br />
4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.<br />
5. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume.<br />
<strong>Cookie Dough: </strong><br />
6. Grind the tea leaves. Combine the tea leaves and cake flour together. <br />
7. Beat butter and sugar together until fluffy. <br />
8. Add in egg in 4 – 5 additions and beat till incorporated. <br />
9. Add in flour mixture and fold until incorporated. <br />
10. Place the cookie dough batter in a piping bag and chill before use. <br />
<strong>Assembling:</strong> <br />
11. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds. <br />
12. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes.<br />
13. Shape into rounds again. <br />
14. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume. <br />
15. Pipe the cookie dough batter on top of the dough in spiral. <br />
16. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-13691602055264349782013-10-26T00:20:00.000+08:002013-10-26T00:21:51.085+08:00Matcha Red Bean BunsA cute shaped matcha bun filled with red beans. Yum... <br />
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<strong>Matcha Red Bean Buns</strong><br />
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<u>Ingredients</u> (Makes 8)<br />
200 g bread flour<br />
4 g instant yeast<br />
20 g sugar<br />
3 g (½ tsp) salt<br />
20 g egg<br />
100 g warm water<br />
20 g unsalted butter<br />
2 g (1 tsp) matcha powder<br />
<br />
1 can of sweetened red beans<br />
Some beaten egg, for egg wash <br />
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<u>Method </u><br />
1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. <br />
2. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed. <br />
3. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.<br />
4. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume.<br />
5. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds. <br />
6. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes.<br />
7. Roll out each portion of dough into a 10-cm (4-inch) oval. Place a portion of sweetened red beans in the centre of the dough and fold the dough in half. Make 4 incisions 2-cm with a bread scraper. <br />
8. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume.<br />
9. Brush the top with egg wash. <br />
10. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-29590776466074206592013-10-22T15:35:00.000+08:002013-10-30T17:34:51.170+08:00Red Bean BunsI am in the bread-making mode these days. This bun is made using the direct (straight) bread dough mixing method. <br />
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<strong>Red Bean Buns</strong><br />
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<u>Ingredients</u> (Makes 8)<br />
200 g bread flour<br />
20 g sugar<br />
3 g (½ tsp) salt<br />
4 g instant yeast<br />
100 g warm water<br />
20 g egg<br />
20 g unsalted butter<br />
<br />
240 g red bean filling<br />
Some black sesame seeds, for topping<br />
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<u>Method</u><br />
1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. <br />
2. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed. <br />
3. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.<br />
4. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume. <br />
5. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds.<br />
6. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes.<br />
7. Roll out each portion of dough into a circle. Place a portion of red bean filling (30 g) in the centre of the dough. Seal the bun tightly and shape into rounds. <br />
8. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume. <br />
9. Brush the top with egg wash and sprinkle with the black sesame seeds with a rolling pin.<br />
10. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-86711391217612576842013-10-21T18:00:00.000+08:002013-10-21T18:02:20.707+08:00Matcha MushipanMushipan are Japanese steamed cup breads. The texture is more like our Chinese steamed cake. A simple and healthy recipe to share with all of you! :) <br />
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<strong>Matcha Mushipan</strong><br />
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<u>Ingredients</u> (Makes 5)<br />
100 g rice flour / cake flour<br />1 tsp baking powder<br />1 tsp matcha powder<br />1 egg<br />50 g castor sugar<br />80 cc milk<br />1 tbsp vegetable oil<br /><br />
<u>Method</u><br />
1. Sift rice flour, matcha powder and baking powder together. Set aside. <br />2. In a mixing bowl, whisk egg and sugar together. Add in milk and oil and mix well. <br />3. Add in flour mixture and mix well. <br />4. Pour the batter into the moulds. <br />5. Steam over medium heat for about 10 minutes.hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-37289542135562533732013-05-11T13:35:00.000+08:002013-10-31T22:44:10.381+08:00Join me at FacebookHi blogger friends and fans, <br />
<br />
I am a total beginner when it comes to Facebook and I have just started a page <a href="http://www.facebook.com/rochellencrafts" target="_blank">Rochelle & Crafts</a> for my love for crafts and updates on the workshops that I am conducting. I will appreciate if you can take a few minutes of your time to visit, share and LIKE it. Who knows, you might find one craft that you might be interested and re-discover your hidden talents. :) hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-35015849322983353122013-04-03T16:40:00.000+08:002013-04-07T22:19:12.835+08:00Chicken and Mushroom Spaghetti<div class="separator" style="clear: both; text-align: center;">
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I know pasta is not new to most of you, be it cooking at home or dining outside. Believe it or not, the number of times that I have eaten pasta can be counted with two hands.<br />
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Well, that is due to my bad experience with the pasta that used to sell at my campus canteen. My recollection is, the spaghetti tasted really horrible then and after taking a mouthful or two, I got so sick of it that I couldn't finish the dish. That probably explained why the queue for that stall was the shortest and since I was rushing for classes, I had no other choice then.<br />
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Anyway after that incident, I steered away from pasta for years. Whenever I go to Italian restaurants that serve mainly pizza and pasta, without a second thought I will always go for the pizza, despite being desperately hungry and knowing that pizza generally takes a longer time to serve. Hmm, that pretty much summarises how much I really dislike pasta. <br />
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All these changes after one holiday trip to Melbourne 2 years ago, where I got to eat delicious pasta prepared by Italian chefs for the first time. It was so yummy that I finish the dish within minutes! :D<br />
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I have some time today to make myself a simple lunch: A light and delicious chicken and mushroom spaghetti! :)<br />
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At least now I know how to differentiate the good from the bad. For those of you who don't like pasta or have not tried cooking pasta at home, this is a simple dish that you must try and I am sure that you will not be disappointed. :)
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<br />
<strong>Chicken and Mushroom Spaghetti</strong><br />
Adapted from: <a href="http://www.noobcook.com/mushroom-spaghetti/" target="_blank">Noob Cook</a> <br />
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<u>Ingredients</u><br />
2 servings of tubular spaghetti / pasta of your choice (about 140 - 160 g)<br />
100 g white button mushrooms, sliced thinly<br />
100 g chicken fillet, cubed / sliced<br />
10 cloves garlic, peeled and sliced thinly<br />
4 tbsp olive oil, divided<br />
20 g butter, cubed<br />
Dried chilli flakes<br />
Shredded parsley<br />
Grated parmesan cheese<br />
Salt<br />
Coarse black pepper<br />
<br />
<u>Method</u><br />
1. Bring a pot of water with some salt to a boil. Cook the tubular spaghetti according to the timing indicated on the packet, until al dente. Drain and set aside the pasta, reserving a small cup of the pasta water.<br />
2. Heat saucepan with 1 tbsp of olive oil. Add mushrooms and chicken, a pinch of salt and black pepper. Stir fry or sauté until cooked. Set aside cooked mushrooms and chicken on a plate.<br />
3. Heat 3 tbsp olive oil in the same pan; add garlic and chilli flakes. Sauté the garlic until it starts to turn light golden brown.<br />
4. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Melt the butter in the garlic and oil mixture.<br />
5. Add cooked pasta, cooked mushrooms and chicken mixture, some salt and black pepper. Toss to coat all the ingredients evenly, adding some reserved pasta water to help the ingredients bind together.<br />
6. Serve with Parmesan cheese and shredded parsley.hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-3137318506888397842013-03-18T13:45:00.000+08:002013-04-03T16:54:24.958+08:00Earl Grey Tea CupcakesMy first greetings in 2013! <br />
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Earl Grey tea is my favourite tea and I love these tea-scented cupcakes to every bit. After staying away from the kitchen for so long, I do not know that I will miss baking so much! To me, baking is a little time for myself to indulge in a fun and therapeutic activity. This little cupcake makes me itch for another baking time soon! :) <br />
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I love the look of the generous specks of Earl Grey tea powder in the cupcake. If I were to make this again, I will add in some lemon zest to enhance the flavour. :) <br />
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<strong>Earl Grey Tea Cupcakes</strong><br />
Adapted from: 好想为你亲手做出美味的甜点! by 检见崎聡美<br />
<br />
<u>Ingredients</u> (Makes 8 cupcakes of 100 cc)<br />
100 g cake flour<br />
2 tbsp (4 satchels) Earl Grey tea leaves / tea powder<br />
100 g butter, softened at room temperature<br />
80 g granulated sugar<br />
3 eggs, separated<br />
1 tbsp rum<br />
Some lemon essence<br />
<br />
<u>Method</u><br />
1. Line the paper cases in the cupcake tin. <br />
2. Place the cake flour and ground tea leaves (or tea powder) in a bowl and mix using a hand whisk, loosening / breaking up all the lumps in the flour. <br />
3. Whisk the butter till smooth and glossy and resembles mayonnaise. Add 70 g sugar in 3 additions and whisk till sugar is dissolved and the batter is pale and increase in volume. <br />
4. Add egg yolk one at a time, whisking well in each addition. Continue whisking until the batter is thick, creamy and lemon in colour. <br />
5. Add in rum and essence and give it a quick mix. <br />
6. In a mixing bowl, beat egg whites till foamy. Add 10 g sugar and beat till stiff peaks form. <br />
7. Add ⅓ of the beaten egg whites to the egg yolk batter and mix using a hand whisk swiftly without deflating. <br />
8. Sift in the ⅓ of the flour mixture and mix using a hand whisk. <br />
9. Add in the rest of the beaten egg whites and fold using a spatula swiftly without deflating. <br />
10. Sift in the rest of the flour mixture and fold using a spatula. <br />
11. Spoon the batter into the cases until 90% full. Bake in a preheated oven at 170°C – 180°C for 50 minutes.<br />
12. Remove and cool in tin, then unmold and cool completely. <br />
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<u>Notes</u><br />
- I replaced rum and lemon essence with 1 tsp vanilla essence. <br />
- I sifted Earl Grey tea powder together with the flour. hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-55061305516835670022012-12-23T00:00:00.000+08:002013-03-18T13:51:50.361+08:00Merry Christmas! This will be my last post for this year. Sending my early greetings to all my
dear readers. Wishing all of you a joyous Christmas and a Happy New Year!!! :) hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-31131992340817908612012-05-23T17:20:00.000+08:002012-12-22T23:58:22.529+08:00Red Bean BunsThese flower buns are made over the weekend. Wrapped with <em>tsubu-an</em> (chunky red bean paste). <br />
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hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-77835593902871809092012-05-16T11:50:00.000+08:002013-10-22T23:39:03.673+08:00Coconut Buns<div class="separator" style="clear: both; text-align: center;">
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<strong>Coconut Buns</strong> <br />
Adapted from: <a href="http://wlteef.blogspot.com/2007/04/coconut-buns.html" target="_blank">Do What I Like</a><br />
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<u>Ingredients</u> (Makes 9)<br />
<strong>Bread Dough</strong><br />
240 g bread flour<br />
30 g cake flour<br />
4 g instant yeast<br />
40 g sugar<br />
1/8 tsp salt<br />
1 egg + milk / water to measure up to 170 g<br />
30 g unsalted butter<br />
<br />
<strong>Coconut Filling</strong><br />
130 g freshly grated coconut <br />
70 g gula melaka, chopped into small pieces<br />
2 tbsp hot water<br />
Pinch of salt<br />
<br />
<u>Method</u><br />
<strong>Coconut Filling: </strong><br />
1. Put hot water and gula melaka into a saucepan over medium heat and cook till gula melaka dissolves. <br />
2. Add in the freshly grated coconut and salt and cook till the mixture is a little dry. The filling should not be too wet but just moist enough. <br />
3. Remove from heat and set aside to cool.<br />
<strong>Bread Dough:</strong> <br />
4. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed. <br />
5. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. <br />
6. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 60 minutes, or until double in volume.<br />
<strong>Assembling:</strong> <br />
7. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. <br />
8. Divide the dough into 9 equal portions, about 55 g each and shape into rounds. <br />
9. Roll out each dough into a circle. Place a portion of coconut filling in the centre of the dough. Seal the bun tightly and shape into rounds. <br />
10. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 45 minutes.<br />
11. Bake in a preheated oven at 190°C for 15 – 20 minutes. <br />
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<u>Notes</u><br />
- I divided the dough to 10 portions, about 50 g each.hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-20972381084938882532012-05-08T09:35:00.000+08:002012-12-22T23:58:49.551+08:00Sourdough PretzelsIt is very easy to make these pretzels. The recipe calls for sourdough starter straight from the refrigerator, hence there is no need to feed it first. :) <br />
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These pretzels are really soft and chewy when fresh from the oven. Sourdough pretzels, anyone? :) <br />
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<strong>Sourdough Pretzels</strong><br />
Adapted from: <a href="http://www.kingarthurflour.com/recipes/sourdough-pretzels-recipe" target="_blank">King Arthur Flour</a><br />
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<u>Ingredients</u> (Makes 12)<br />
<strong>Pretzel Dough</strong><br />
3/4 cup lukewarm water<br />
1 cup sourdough starter, unfed and straight from the refrigerator <br />
3 cups plain flour<br />
1/4 cup milk powder<br />
1 tbsp sugar<br />
1 tbsp butter or vegetable oil<br />
1 1/2 tsp salt<br />
2 tsp instant yeast<br />
<br />
<strong>Topping</strong><br />
1 tbsp sugar<br />
2 tbsp lukewarm water<br />
Some pretzel salt, for sprinkling <br />
2 tbsp melted butter, for brushing (Optional)<br />
<br />
<u>Method</u><br />
1. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water. <br />
2. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F. <br />
3. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 ¼ to 2 ½ ounces. <br />
4. Roll each piece of dough into an 18-inch rope. Shape each rope into a pretzel. <br />
5. Prepare the topping solution: Dissolve the sugar in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt. <br />
6. Bake the pretzels for 25 to 30 minutes, until they're a light golden brown.<br />
7. Remove the pretzels from the oven, and brush with melted butter, if desired.<br />
<br />
<u>Notes</u><br />
- Cover the dough with plastic wrap as you work with the individual pieces to keep it from drying out. <br />
- There's no need to let the shaped pretzels rise before baking. <br />
- I made half of the recipe and omitted pretzel salt.hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-26962794024889267972012-05-07T12:00:00.000+08:002012-12-22T23:59:35.907+08:00Custard BunsI had a hard time trying to wrap the custard filling into the bread dough. Only a couple of the buns turned out to be presentable, without the custard filling seeping out while baking. Haha... <br />
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This bun was for my breadfast on the following day. With some light toasting, the inside of the bun remains soft. Pardon the stingy amount of custard filling. If not, I might not be able to wrap this bun. Haha... <br />
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hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-62897182135042178992012-05-06T11:45:00.000+08:002012-12-22T23:59:54.729+08:00Melon PanMy 100th post goes to these Melon Pan, a soft bun topped with a crunchy cookie crust. :) <br />
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<br />hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-78025190411957622792012-04-13T16:10:00.000+08:002012-12-23T00:00:20.084+08:00Matcha Financiers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWrJaDkWm-dlotW0-U476xiovdi8z2ne74OPn_J2xOCVqLl_0B9EBWtjPzEwCRUnPx7X0650lmrTEuFZNs3X6X4Cnnw1CzE9sbMrJs-9mrk440bgd8yuh8bAKx9iHDp-DzyQYD27b7Os/s1600/DSC00701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWrJaDkWm-dlotW0-U476xiovdi8z2ne74OPn_J2xOCVqLl_0B9EBWtjPzEwCRUnPx7X0650lmrTEuFZNs3X6X4Cnnw1CzE9sbMrJs-9mrk440bgd8yuh8bAKx9iHDp-DzyQYD27b7Os/s400/DSC00701.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPfFoW92flmGvz0sIcUu-8c4cWeaPdl_WBNq-7HFElggMe575SHYre48pW5p_6FQ2QHaAvDbc9XqvlUCTodJ43g49DATQ_NFwPRKC9oAzY9Mq5cMP-xf3Omb6XsMRn_pZOQTmhTROuaI/s1600/DSC00703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPfFoW92flmGvz0sIcUu-8c4cWeaPdl_WBNq-7HFElggMe575SHYre48pW5p_6FQ2QHaAvDbc9XqvlUCTodJ43g49DATQ_NFwPRKC9oAzY9Mq5cMP-xf3Omb6XsMRn_pZOQTmhTROuaI/s400/DSC00703.jpg" width="300" /></a></div>
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<strong>Matcha Financiers</strong><br />
Adapted from: <a href="http://happyflour.blogspot.com/2012/02/green-tea-financiers.html" target="_blank">Happy Flour</a><br />
<br />
<u>Ingredients</u> (Makes 10)<br />
50 g unsalted butter, melted<br />
65 g egg whites<br />
35 g caster sugar<br />
25 g cake flour<br />
25 g ground almond<br />
1/2 tsp corn flour<br />
1 tsp matcha powder<br />
Pinch of baking powder<br />
Pinch of salt<br />
<br />
<u>Method</u><br />
1. Melt butter over low fire until slightly brown and gives off a nutty aroma. Set aside to cool and strain. <br />
2. Sift cake flour, ground almonds, corn flour, matcha powder, baking powder and salt together and set aside. <br />
3. In a clean big bowl, whisk egg whites until foamy. <br />
4. Add in sugar and continue to whisk till sugar is dissolved.<br />
5. Fold in flour mixture until well-blended.<br />
6. Fold in melted butter until well-blended.<br />
7. Spoon the batter into greased moulds till 90% full.<br />
8. Bake in a preheated oven at 190°C for 10 – 15 minutes or till lightly browned.<br />
9. Remove the financiers from the moulds and cool on a wire rack.<br />
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<u>Notes</u><br />
- I did not strain the butter after melting.hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-46241610655282132742012-04-12T13:05:00.001+08:002012-12-23T00:00:39.538+08:00Rustic Sourdough Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMO7mjJ0ucYAdEd4EMoh4TH95lryGADZe0yf46v0fxrX8IKxjFdbuLbFKQOkqYf5UM1Qluy8SLDV9vJb99axPpN5Lc6oXpzLHQnpQ_ds-GvW9WfETPm2ayXDt8x6SxGpNxGyBSviPHjF0/s1600/DSC00704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMO7mjJ0ucYAdEd4EMoh4TH95lryGADZe0yf46v0fxrX8IKxjFdbuLbFKQOkqYf5UM1Qluy8SLDV9vJb99axPpN5Lc6oXpzLHQnpQ_ds-GvW9WfETPm2ayXDt8x6SxGpNxGyBSviPHjF0/s400/DSC00704.JPG" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtsegjdKcfqwQ_35n2TMMbDdJ6BmHpDIf4f8UpgaS3TyGzJ_lDgWJw3en9djrCgDJDSr6Nw7YSx79OGKtaM7Yj3pi4gR5SHa0WOsXgT79jTJklamcCp6gk1O48tn5bGfXkoi2QS0NKUk/s1600/DSC00707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtsegjdKcfqwQ_35n2TMMbDdJ6BmHpDIf4f8UpgaS3TyGzJ_lDgWJw3en9djrCgDJDSr6Nw7YSx79OGKtaM7Yj3pi4gR5SHa0WOsXgT79jTJklamcCp6gk1O48tn5bGfXkoi2QS0NKUk/s400/DSC00707.JPG" width="400" /></a></div>
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<br />
<strong>Rustic Sourdough Bread</strong><br />
Adapted from: <a href="http://www.kingarthurflour.com/recipes/rustic-sourdough-bread-recipe" target="_blank">King Arthur Flour</a><br />
<br />
<u>Ingredients</u> (Makes 2 loaves)<br />
1 cup "fed" sourdough starter <br />
1 1/2 cups lukewarm water <br />
2 tsp instant yeast <br />
1 tbsp sugar <br />
2 1/2 tsp salt <br />
5 cups plain flour<br />
<br />
<u>Method</u><br />
1. Combine all of the ingredients, kneading to form a smooth dough. <br />
2. Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes. <br />
3. Gently divide the dough in half; it'll deflate somewhat. <br />
4. Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. <br />
5. Spray the loaves with lukewarm water. <br />
6. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. <br />
7. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.<br />
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<u>Notes</u><br />
- I made half of the recipe.hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-53586725073196083982012-04-03T21:11:00.000+08:002012-04-03T21:17:04.867+08:00Awards (Liebster Blog, The Versatile Blogger)This is a long over-due post. <br />
<br />
Thank you to Cathy of <a href="http://cathy-joy.blogspot.com/2012/02/liebster-blog-award.html" target="_blank">Cathy's Joy</a> and Honey Boy of <a href="http://cosybake.blogspot.com/2012/02/first-ward-of-year-2012.html" target="_blank">Cosy Bake</a> for passing this Liebster Blog Award to me. It is really sweet of them to remember me, even though I haven't been active on blogosphere. :) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mNfRljPSV0JVAgAQaOWjqHnMaHlkOL2kXF055Wt8zdvj3PlRkReamZnBi6B4Gw8eDKV_0u4YVtxpBLx6UN3QA1hG8lnlcaAw5rLhwiBu5NptKa3R8Fpj3_lKZpmvLKhGpx6i08QYVl0/s1600/Liebster-Blog.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mNfRljPSV0JVAgAQaOWjqHnMaHlkOL2kXF055Wt8zdvj3PlRkReamZnBi6B4Gw8eDKV_0u4YVtxpBLx6UN3QA1hG8lnlcaAw5rLhwiBu5NptKa3R8Fpj3_lKZpmvLKhGpx6i08QYVl0/s1600/Liebster-Blog.png" /></a></div>
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<br />
And thank you to Eileen of <a href="http://hundredeightydegrees.wordpress.com/2012/02/11/my-first-award/" target="_blank">Hundred Eighty Degrees</a> for passing "The Versatile Blogger" award to me. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieY9mT8aFGhaZxR6XhDa8rR-WJfe6WPRiSpXVAQiTAO4l_oXQfILvPprB0C77vmEDCj5vMAY_Ce6qRz40D04A26B2W-zw2YLCT8kbNMnrxvEE26KTSvn5y89KR3ibAIoANkbz_hPRXx6s/s1600/versatile-blogger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieY9mT8aFGhaZxR6XhDa8rR-WJfe6WPRiSpXVAQiTAO4l_oXQfILvPprB0C77vmEDCj5vMAY_Ce6qRz40D04A26B2W-zw2YLCT8kbNMnrxvEE26KTSvn5y89KR3ibAIoANkbz_hPRXx6s/s1600/versatile-blogger.jpg" /></a></div>hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-24706775701729258682012-03-29T19:00:00.000+08:002012-12-23T00:01:00.130+08:00Natural Yeast Bread LoafWith courtesy of Cathy, I am now a proud 'owner' of <a href="http://cathy-joy.blogspot.com/2012/03/natural-yeast.html" target="_blank">natural yeast</a> too. It is really so fun to see the yeast bubbling, full with liveliness. :) <br />
<br />
With this, I made this wonderful bread loaf. I have no problem when handling the dough as the dough is really soft and reaches the membrane stage easily. :) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jSd8-kduLPDW5MDur2iaLRJ1Zn8J109Oet-hLytYQg94Bq1GRNEjDukLstXGhW6Nvb4VxMPt9RuHfPgVY7euJN6dcqDGxNaLNzdrezlXZSXHmJ3H9tPFynd9DYEC2rrqyZAuNF9InTA/s1600/DSC00664-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jSd8-kduLPDW5MDur2iaLRJ1Zn8J109Oet-hLytYQg94Bq1GRNEjDukLstXGhW6Nvb4VxMPt9RuHfPgVY7euJN6dcqDGxNaLNzdrezlXZSXHmJ3H9tPFynd9DYEC2rrqyZAuNF9InTA/s400/DSC00664-2.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa3dS_Yxa-6u9ke5Q6QjLaQ0EpIQtfXYttJxt6ZLlx1_WEZlq-g3vrF9Fpp2sRYK8PjHrUWYLdGczxhoneCZT6QCx9IHbwbVver_ftFy7kwQYYzz7M4HHu0SATHNuS8GTz5OejYS7wgM/s1600/DSC00666-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa3dS_Yxa-6u9ke5Q6QjLaQ0EpIQtfXYttJxt6ZLlx1_WEZlq-g3vrF9Fpp2sRYK8PjHrUWYLdGczxhoneCZT6QCx9IHbwbVver_ftFy7kwQYYzz7M4HHu0SATHNuS8GTz5OejYS7wgM/s400/DSC00666-2.jpg" width="400" /></a></div>
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<strong>Natural Yeast Bread Loaf</strong> <br />
Adapted from: <a href="http://cathy-joy.blogspot.com/2012/03/blog-post_08.html" target="_blank">Cathy's Joy</a><br />
<br />
<u>Ingredients</u> (Makes a loaf) <br />
200 g natural yeast <br />
230 g bread flour<br />
20 g plain flour <br />
20 g sugar<br />
1/4 tsp salt<br />
90 ml milk<br />
30 g butter<br />
<br />
<u>Method</u><br />
1. Combine all ingredients except butter, in a mixer and beat until a non-sticky dough is formed. <br />
2. Add in butter and continue to beat until the dough is smooth, elastic and non-sticky. Do the window pane test. <br />
3. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 1.5 hrs, or until double in volume.<br />
4. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough.<br />
5. Shape into round, cover with a damp cloth or cling wrap and let it rest for 20 minutes.<br />
6. Roll out the dough into a long rectangle, with the shorter end to be the same length as the length of the loaf pan. Roll up the dough from the shorter end in a swiss-roll style. Pinch and seal the seam.<br />
7. Place the dough in a lightly greased loaf pan and let it proof for the second time for about 1.5 hrs, or until double in volume.<br />
8. Bake in a preheated oven at 190°C for 45 minutes. <br />
9. Remove from the oven, unmold immediately and let it cool completely before slicing.<br />
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<u>Notes</u><br />
- I divided the dough into 2 portions after the first proof. <br />
- I sprinkled some water and Nestum cereals on top of the dough before popping it into the oven to bake.hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-71415660945224779682012-03-26T20:55:00.004+08:002012-12-23T00:01:16.766+08:00Baking TogetherI had a great time with <a href="http://cathy-joy.blogspot.com/" target="_blank">Cathy</a> last last Friday. I guess most of you would have already seen the photos of our bakes. :) <br />
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<strong>Matcha Swiss Roll with Red Beans</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB47Bavn-za0Y8aKvgEQeMK7Jb2qr9I0fFVJcOOxqcmIM9hVL0XISBivuOqF_3oERPcvQL7oeHp_V-GgcreOh0a5EVl41G9XJupbiw9AJ21rEohjz3h74b5e0ix_2V7BlY6Gk83o-D3U/s1600/DSC00628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB47Bavn-za0Y8aKvgEQeMK7Jb2qr9I0fFVJcOOxqcmIM9hVL0XISBivuOqF_3oERPcvQL7oeHp_V-GgcreOh0a5EVl41G9XJupbiw9AJ21rEohjz3h74b5e0ix_2V7BlY6Gk83o-D3U/s400/DSC00628.jpg" width="400" /></a></div>
I finally get to join the swiss roll craze made popular by Junko's 彩繪蛋糕卷, thanks to the guidance from Cathy. Look at the beautiful swiss roll that we have made. Trust me, it not only looks pretty, it tastes fabulous too! You have my word on it. :) <br />
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<strong>Steamed Dual-Coloured Buns</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OIS2pxJvU1EIilTrjM1Sh3rkULvpAltRqaV5XhgCqv1JNhEIx2lN5lYm6ZJiM5ACD8IoRgmLBhxFUroSSxI8CCKPqcztqjis3O1OOGZrrmWsG-ZYISWyGwyQofW56uW0DeBK0WJSB9o/s1600/DSC00642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OIS2pxJvU1EIilTrjM1Sh3rkULvpAltRqaV5XhgCqv1JNhEIx2lN5lYm6ZJiM5ACD8IoRgmLBhxFUroSSxI8CCKPqcztqjis3O1OOGZrrmWsG-ZYISWyGwyQofW56uW0DeBK0WJSB9o/s400/DSC00642.jpg" width="300" /></a></div>
Mantous (Chinese steamed buns) are normally shaped in round spiral. Due to my inconsistencies, these mantous have been transformed to triangular instead, which remind me of onigiri (a Japanese rice ball which are normally formed into triangular shapes). Soft and fluffy, they go well with a cupof green tea too! A new food fusion perhaps? :) <br />
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Please refer to <a href="http://cathy-joy.blogspot.com/2012/03/baking-together.html" target="_blank">Cathy's Joy</a> for the recipes of the Matcha Swiss Roll with Red Beans and Steamed Dual-Coloured Buns. :)hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-34772633769626171482012-03-22T21:20:00.001+08:002012-12-22T23:54:41.662+08:00I am back!Hello everyone, here are just some updates from me. Of course, you can skip this post totally and you won't be missing anything. :) <br />
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A small confession, I haven't been baking actively during my MIA (i.e. missing in action) from blogosphere. And even if I did, I find little motivation in grabbing the camera, since I wasn't able to check the quality of the photos taken. Hence that isn't much backlog either. <br />
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Haha... I know, that is me and my excuses. :) <br />
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Anyway, I am happy to announce that I am back to blogosphere finally! Stay tuned! =)<br />
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P/S: I miss all of you! :)hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-90559830162935882882012-02-07T14:05:00.006+08:002013-03-18T14:42:08.257+08:00Purple Sweet Potato CupcakesBlogging from my sister's laptop... <br />
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I found the rare yet popularly raved purple sweet potatoes during one of my grocery shoppings. Imagine my excitement and joy! :) <br />
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I really love these cupcakes. The cupcakes have a wonderfully soft texture and exude the lovely sweet potato fragrance. Strongly recommend! :) <br />
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<strong>Purple Sweet Potato Cupcakes</strong><br />
Adapted from: <a href="http://www.anncoojournal.com/2010/05/purple-sweet-potato-cupcakes_30.html" target="_blank">Anncoo Journal</a> <br />
<br />
<u>Ingredients</u> (Makes 6)<br />
120 g butter<br />
80 g sugar<br />
2 eggs<br />
120 g fresh milk / whipping cream<br />
1/2 tsp vanilla extract<br />
140 g plain flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
200 g purple sweet potatoes, steamed and mashed<br />
<br />
<u>Method</u><br />
1. Sift plain flour, baking powder and salt together. Set aside. <br />
2. Beat butter and sugar until creamy.<br />
3. Add eggs one at a time, beating well after each addition. <br />
4. Add in <span lang="EN-SG" style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-SG; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;">½ </span>of the fresh milk (or whipping cream) and vanilla extract, mix well. <br />
5. Add in the mashed sweet potatoes, mixing well at low speed. <br />
6. Add in the remaining fresh milk (or whipping cream) and flour mixture alternately until all has been used up. <br />
7. Spoon the batter into the muffin cups. Bake in a preheated oven at 180°C for 20 – 25 minutes. hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-73853865111473075932012-01-20T20:30:00.000+08:002012-01-20T20:30:28.820+08:00Happy Chinese New YearIt is gonna be our Chinese New Year in a few days time. <br />
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Wishing all readers a happy and prosperous lunar new year! :)hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-51816303581822452812011-12-25T12:25:00.001+08:002012-01-20T20:31:38.211+08:00Merry Christmas!Wishing everyone a joyous Christmas and a happy new year!!hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4382884127993043224.post-24246893561890931212011-12-03T19:15:00.000+08:002011-12-20T16:51:27.791+08:006 items on Christmas Wish List<i>Dear Santa,<br />
I have been a good and sweet girl this year. Wherever you are, whoever you are, please put me on your good kids list. :)<br />
Love,<br />
hanushi</i><br />
<br />
Since Christmas is just round the corner, I would like to compile my Christmas wish list! :)<br />
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<b>1. White glass cake stand</b><br />
One of the things that I fall in love when reading Donna Hay magazines and The Australian Women's Weekly cookbooks are not just the wonderful bakes, but also the stylish and elegant cake stands that are featured. How I wish to own one of these beautiful cake stands too.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJqmJ20vUY3RGLE2NPtiTj2mfm8O-CsmO-38WARxf8bTNT7_ETN6Uk2FHS1lEmnMrLIvgjrlwaU4FcbjPmk5BSiQXqncRZrCkuU5aYFdvcYvIhkxPqkNGb10RaOXKRhyn612gnvWMl1o/s1600/Xmas_DH_CakeStand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJqmJ20vUY3RGLE2NPtiTj2mfm8O-CsmO-38WARxf8bTNT7_ETN6Uk2FHS1lEmnMrLIvgjrlwaU4FcbjPmk5BSiQXqncRZrCkuU5aYFdvcYvIhkxPqkNGb10RaOXKRhyn612gnvWMl1o/s320/Xmas_DH_CakeStand.jpg" width="320" /></a></div>Source: <a href="http://www.donnahay.com.au/shop-online/gifts/white-glass-cake-stand-small">Donna Hay</a><br />
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<b>2. Non-stick small cheesecake pan</b><br />
With the removable bases, this 6-cup pan is perfect to make small individual cheesecakes for dessert treats. The size of this pan is just right to put into my small oven too.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7Kw0myg2EmtNtz4OmD6Dv6rh54Ey9uOykIsT5wbK6C7bsXwK53EdqHIPSnzpWINHs0FfxEnXF7xajPp8P28DsCWOpHMIVhS046XRRDxNIXGZ1AHuenOt1tkyC6_EiQjaTgax5gjkLi0/s1600/Xmas_Norpro_CCPan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7Kw0myg2EmtNtz4OmD6Dv6rh54Ey9uOykIsT5wbK6C7bsXwK53EdqHIPSnzpWINHs0FfxEnXF7xajPp8P28DsCWOpHMIVhS046XRRDxNIXGZ1AHuenOt1tkyC6_EiQjaTgax5gjkLi0/s320/Xmas_Norpro_CCPan.jpg" width="320" /></a></div>Source: <a href="http://www.amazon.com/Norpro-Nonstick-Small-Cheesecake%20Pan/dp/B002NV3V6O/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1322919518&sr=1-3">Amazon</a><br />
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<b>3. Cake and cupcake caddy</b><br />
It will be lovely if I can put my bakes in a pretty and reusable cake caddy and bring them to a party to share with friends. It will be a bonus if the cake caddy can double up as an air-tight container and keep the ants away from the food.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKC6Go2FlHxDGjganu35Ua_aiYWkVegeIVMO11u5zEH7-1IatKkAjEwZUeXAzcI87GUYE0FZ6jUXgXS3Jr9gB7VXLrFlF4ZkYPHByiNNVg5rWyqXUZTi9xKxdHLdj2EgmIX2k-lDVcWKY/s1600/Xmas_Wilton_Caddy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKC6Go2FlHxDGjganu35Ua_aiYWkVegeIVMO11u5zEH7-1IatKkAjEwZUeXAzcI87GUYE0FZ6jUXgXS3Jr9gB7VXLrFlF4ZkYPHByiNNVg5rWyqXUZTi9xKxdHLdj2EgmIX2k-lDVcWKY/s320/Xmas_Wilton_Caddy.jpg" width="320" /></a></div>Source: <a href="http://www.amazon.com/Wilton-2105-9952-Cake-Caddy/dp/B000EN4FCM/ref=sr_1_112?s=kitchen&ie=UTF8&qid=1322998588&sr=1-112">Amazon</a><br />
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<b>4. Ornate cooling rack / wire trivet</b><br />
I have a soft spot for anything that is pretty and sweet. These ornate cooling racks simply melt my heart away. Be awed by the exquisite design, don't you think that your kitchen will always have space for these pretty wire trivets? <br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKu0QFLB-7E4FY0xxkCQiHFAhyphenhyphen12o8faSqGrcoJ1WfFfzZdbWBF5vG48ahsvYCkz5sbDKWwOvuIf0OGizs8-o4lZcUKdRCXi730QnQIm1pVlT2ESdaIb04VR1adqD4Avt1zeaGhUdJYE/s1600/Xmas_DH_OrnateHeartCoolingRack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKu0QFLB-7E4FY0xxkCQiHFAhyphenhyphen12o8faSqGrcoJ1WfFfzZdbWBF5vG48ahsvYCkz5sbDKWwOvuIf0OGizs8-o4lZcUKdRCXi730QnQIm1pVlT2ESdaIb04VR1adqD4Avt1zeaGhUdJYE/s320/Xmas_DH_OrnateHeartCoolingRack.jpg" width="320" /></a></div>Source: <a href="http://www.donnahay.com.au/shop-online/kitchen/ornate-cooling-rack">Donna Hay</a><br />
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<b>5. Cupcake / Batter dispenser</b><br />
With this cupcake / batter dispenser, messy worktops and wastage of batter becomes a thing in the past. I am sure your little ones will love to help you in the baking process too.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s_OnJy2cqqT0UnL7DE5g3tz_Yqm1xnNXkNy61aafTPe5gAX5IozL9GH1uZcdO7Ojy4gBAylJvcPzqoQ3Qe6vQtgd-1iA8WpvFRPsiCd_LlUOsR1RCc_UBxfM3tNgQjmafVJM6hjMtxQ/s1600/Xmas_Chicago_BatterDispenser.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s_OnJy2cqqT0UnL7DE5g3tz_Yqm1xnNXkNy61aafTPe5gAX5IozL9GH1uZcdO7Ojy4gBAylJvcPzqoQ3Qe6vQtgd-1iA8WpvFRPsiCd_LlUOsR1RCc_UBxfM3tNgQjmafVJM6hjMtxQ/s320/Xmas_Chicago_BatterDispenser.jpg" width="320" /></a></div>Source: <a href="http://www.amazon.com/Chicago-Metallic-Essentials-Cupcake-Dispenser/dp/B003O47WSW">Amazon</a><br />
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<b>6. Silpat non-stick baking mat</b><br />
A remarkable and useful baking tool that everyone who owns it, loves it to every bit. There is even one right size that can fit for my small oven. Bravo! <br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNjDu6cg-R4OZ3M1_Lj1f9LLfPMG2KgB0OvIyXoH6f5wftFdkiuCwAmAjdEHsCV4FtvDc5lG1v4660ZHcouWai5VrTAKcr1I5U6TcT5BNesdHXsWYoNpKOFCcgjKE3MahipJDyiDZySmg/s1600/Xmas_Silpat_BakingMat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNjDu6cg-R4OZ3M1_Lj1f9LLfPMG2KgB0OvIyXoH6f5wftFdkiuCwAmAjdEHsCV4FtvDc5lG1v4660ZHcouWai5VrTAKcr1I5U6TcT5BNesdHXsWYoNpKOFCcgjKE3MahipJDyiDZySmg/s320/Xmas_Silpat_BakingMat.jpg" width="320" /></a></div>Source: <a href="http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1323169414&sr=1-2">Amazon</a>hanushihttp://www.blogger.com/profile/15650835567711210807noreply@blogger.com