Friday, November 8, 2013

Pumpkin Condensed Milk Spread

To 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. :)


Pumpkin Condensed Milk Spread
Adapted from: 四季鲜果手工果酱 by 渡部和泉

Ingredients (Makes 250 ml)
250 g pumpkin, peeled and cubed
65 g condensed milk
100 ml milk
15 g butter, softened

Method
1. Steam the pumpkin till soft. Mash and sieve through a strainer or blend using a blender.
2. Combine all the ingredients into a pot and mix well. Cook with low heat and stir continuously.
3. Once the mixture is bubbling and boiling, remove from heat and fill up the bottle while hot.

Notes
- This can keep for 4 – 5 days.

Thursday, October 31, 2013

Walnut Buns

This time round, I make walnut buns using the same recipe as my earlier buns. :)



Walnut Buns
Adapted from: Hidehide

Ingredients (Makes 8)
200 g bread flour
4 g instant yeast
20 g sugar
3 g (½  tsp) salt
100 g warm water
20 g egg
20 g unsalted butter
50 g walnuts

Method
1. Toast the walnuts at 180°C for 10 minutes. Coarsely chop the walnuts and cool completely.
2. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.
3. Combine all ingredients except butter and walnuts in a bowl and knead till a non-sticky dough is formed.
4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
5. Add in walnuts and knead for a few minutes, or until the walnuts are incorporated.
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.
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.
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.
9. Shape into rounds. Flatten the dough lightly and make 5 incisions 2-cm with a bread scraper.
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.
11. Brush the top with egg wash.
12. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. 

Tuesday, October 29, 2013

Earl Grey Tea Cookie Buns

A 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. :)


Earl Grey Tea Cookie Buns
Adapted from: Hidehide

Ingredients (Makes 8)
Milk Tea
110 g milk
2 tsp Earl Grey tea leaves

Bread Dough 
200 g bread flour
4 g instant yeast
20 g sugar
3 g (½ tsp) salt
20 g egg
110 g milk tea
20 g unsalted butter
1 tsp Earl Grey tea leaves

Cookie Dough  
50 g butter
50 g sugar
50 g egg
50 g cake flour, sifted
1 tsp Earl Grey tea leaves

Method
Milk Tea:
1. Grind the tea leaves. Boil the milk with the tea leaves over low heat for 5 minutes.
2. Strain the milk tea. Add milk and make 110 g milk tea and cool completely.
Bread Dough:
3. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed.
4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
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.
Cookie Dough:
6. Grind the tea leaves. Combine the tea leaves and cake flour together.
7. Beat butter and sugar together until fluffy.
8. Add in egg in 4 – 5 additions and beat till incorporated.
9. Add in flour mixture and fold until incorporated.
10. Place the cookie dough batter in a piping bag and chill before use.
Assembling:
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.
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.
13. Shape into rounds again.
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.
15. Pipe the cookie dough batter on top of the dough in spiral. 
16. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown.

Saturday, October 26, 2013

Matcha Red Bean Buns

A cute shaped matcha bun filled with red beans. Yum...



Matcha Red Bean Buns

Ingredients (Makes 8)
200 g bread flour
4 g instant yeast
20 g sugar
3 g (½ tsp) salt
20 g egg
100 g warm water
20 g unsalted butter
2 g (1 tsp) matcha powder

1 can of sweetened red beans
Some beaten egg, for egg wash

Method
1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.
2. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed.
3. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
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.
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.
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.
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.
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.
9. Brush the top with egg wash.
10. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown.

Tuesday, October 22, 2013

Red Bean Buns

I am in the bread-making mode these days. This bun is made using the direct (straight) bread dough mixing method.



Red Bean Buns

Ingredients (Makes 8)
200 g bread flour
20 g sugar
3 g (½  tsp) salt
4 g instant yeast
100 g warm water
20 g egg
20 g unsalted butter

240 g red bean filling
Some black sesame seeds, for topping

Method
1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.
2. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed.
3. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
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.
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.
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.
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.
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.
9. Brush the top with egg wash and sprinkle with the black sesame seeds with a rolling pin.
10. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown.

Monday, October 21, 2013

Matcha Mushipan

Mushipan 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! :)


Matcha Mushipan

Ingredients (Makes 5)
100 g rice flour / cake flour
1 tsp baking powder
1 tsp matcha powder
1 egg
50 g castor sugar
80 cc milk
1 tbsp vegetable oil

Method
1. Sift rice flour, matcha powder and baking powder together. Set aside.
2. In a mixing bowl, whisk egg and sugar together. Add in milk and oil and mix well.
3. Add in flour mixture and mix well.
4. Pour the batter into the moulds.
5. Steam over medium heat for about 10 minutes.

Saturday, May 11, 2013

Join me at Facebook

Hi blogger friends and fans,

I am a total beginner when it comes to Facebook and I have just started a page Rochelle & Crafts 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. :)

Wednesday, April 3, 2013

Chicken and Mushroom Spaghetti


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.

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.

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.

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

I have some time today to make myself a simple lunch: A light and delicious chicken and mushroom spaghetti! :)


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. :)

Chicken and Mushroom Spaghetti
Adapted from: Noob Cook

Ingredients
2 servings of tubular spaghetti / pasta of your choice (about 140 - 160 g)
100 g white button mushrooms, sliced thinly
100 g chicken fillet, cubed / sliced
10 cloves garlic, peeled and sliced thinly
4 tbsp olive oil, divided
20 g butter, cubed
Dried chilli flakes
Shredded parsley
Grated parmesan cheese
Salt
Coarse black pepper

Method
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.
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.
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.
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.
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.
6. Serve with Parmesan cheese and shredded parsley.

Monday, March 18, 2013

Earl Grey Tea Cupcakes

My first greetings in 2013!

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! :)



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. :)


Earl Grey Tea Cupcakes
Adapted from: 好想为你亲手做出美味的甜点! by 检见崎聡美

Ingredients (Makes 8 cupcakes of 100 cc)
100 g cake flour
2 tbsp (4 satchels) Earl Grey tea leaves / tea powder
100 g butter, softened at room temperature
80 g granulated sugar
3 eggs, separated
1 tbsp rum
Some lemon essence

Method
1. Line the paper cases in the cupcake tin.
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.
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.
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.
5. Add in rum and essence and give it a quick mix.
6. In a mixing bowl, beat egg whites till foamy. Add 10 g sugar and beat till stiff peaks form.
7. Add ⅓ of the beaten egg whites to the egg yolk batter and mix using a hand whisk swiftly without deflating.
8. Sift in the ⅓ of the flour mixture and mix using a hand whisk.
9. Add in the rest of the beaten egg whites and fold using a spatula swiftly without deflating.
10. Sift in the rest of the flour mixture and fold using a spatula.
11. Spoon the batter into the cases until 90% full. Bake in a preheated oven at 170°C – 180°C for 50 minutes.
12. Remove and cool in tin, then unmold and cool completely.

Notes
- I replaced rum and lemon essence with 1 tsp vanilla essence.
- I sifted Earl Grey tea powder together with the flour.