This honey cornflakes is so easy to make.No extra fuss.Mix and stir and bake in a few minutes and you are done.Cool it and then serve to eat.It is perfect for all occassions like Hari Raya,Chinese New Year,Deepavali,,Hari Gawai and many other festive seasons including Christmas.It is a crispy snack.
Adding honey made it a perfect combination.Joy to all.
Ingredients:
40g Butter
1.5 Tbsp Honey
25g Caster Sugar
150g Cornflakes
1.. Mix all the ingredients in a saucepan.
2..Wait until the butter and sugar are melted,then add in the cornflakes.Stir and mix well.
3..Bake at 150°C for 10 mins.Take out from the oven and leave to cool before storing in an airtight container.
I like to see the combination of purple and white,so I sprinkle more white on it,
It's all in a day's work,and when my hubby came home,saw this on the table and said "wow",so beautiful buns.Still I think I'm not so perfect and not so professional yet.Still need improvement. I went shopping and when I enter the supermarket to buy some veggies home,I saw this purple sweet potatoes.I choose some and bought it home.Almost everyday I make something for my daughter to bring to school. I headed home and began searching for recipes.I wanted to make sweet potato buns. Then I found one source from youtube by ll Apron,so I follow. https://www.youtube.com/watch?v=SnZ5NlcUWwk
Ingredients: 300g Purple Sweet Potato
20g Butter
30ml whipping cream
240g bread flour
1/8 tsp salt
30g caster sugar
1/2tsp yeast
150ml milk +30g butter
20g x 8 purple sweet potato puree Method; 1. Peel the skin of the sweet potato.Cut small size.Boil in saucepan till soft.Mash the potato until smooth. 2. Add in butter.Mix well. 3. Pour in whipping cream.Mix with fork and then use a spatula to make it smooth. 4. Sieve bread flour. Put into a big mixing bowl.Add castor sugar,salt and yeast.Add in the milk..Attach dough hook or use a bread maker to knead. 5.After about 10 mins,add in the butter.Continue beating until dough is formed about 30 mins. 6. Flour table top.Take the dough out and put onto the floured table.Give a few stretch and knead. Shape the dough into round ball.Cover the dough and let rise to 50 or 60 mins. 7.After rise to double size,take the dough and put on the table top.Press the dough flat and cut to 8 pieces.Make small round balls each .Cover and leave to rise for 15 mins. 8. Next,make 20g each x 8 purple sweet potato balls. 9. Flatten each dough with roller pin to oval shape.Roll on both sides.Roll each purple balls to cylindrical shape.Place on top of the flattened dough.Hold the dough out and sealed.Pinch the edge. Turn over and roll.Use pizza cutter or knife to cut 5 lines on the dough. Begin making to spiral.Hold one end of the dough and turn diagonally.After finished twisting,make round and tuck in the center. 10. Rest it to proof for 50-60 mins. 11. Bake at 180°C/356°F for 15-20 mins or until baked. 12..Take out from oven.Sprinkle icing sugar onto the buns/bread.
This is my new ham chi peng recipe.Many years ago I made this fritters and I couldn't remember the texture.Few days ago,I suddenly think of eating yew cakoi and ham chi peng.I haven't been eating any local fritters for as long as I can remembered.Deep-fried things scares me.Leaving me with sore throat after eating.Nevertherless,I fried and eat more...more....and more.This time I only sprinkle less of the 5-spice powder.Hubby said he don't like the smell of the 5-spice powder.The texture is soft inside and crispy outside and not hard.
Old post Ham Chi Peng with more 5-spice powder added.I liked.What I don't like is got too much yeast,baking powder and baking soda added.I also say no no to alum and alkaline.In fact,a basic bread dough can also be used to make.
(A) Starter dough 120g plain flour 85ml hot boiling water 1. Place flour in a mixing bowl. 2. .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour
(B) Ingredients (main dough) 380g plain flour 170g lukewarm water 80gm sugar 50g condensed Milk 30gm butter (C) Ingredient (yeast paste starter) 1 tsp instant yeast 1 tbp flour 1 tbp sugar 2 tbp warm water Filling: 2 tsp five spices powder 2 tsp salt A little water
Method: Mix ingredient C.set aside until the paste turns foamy. Since I'm using the bread maker to knead,I put everything into the bread pan starting with the liquid ingredients,then follow by the dry ingredients,adding the yeast last.Press start to begin making the dough. When the machine has stopped and the dough is ready,transfer into a clean big bowl.Let the dough rise to double size. Sprinkle some flour on a table. Roll out dough into a rectangle sheet or split to few parts if working surface is not enough to use. Brush the dough with water,then sprinkle some 5 spice powder. Roll the dough up like rolling a swiss roll Cut dough into 1 inch slices. Shape and flatten each piece. Leave aside for 45-55 mins. Deep fry in hot oil till golden brown. Place the hot ham chi peng on wire rack to drip off excess oil.
Ha! Ha!.Make this on Chinese New Year,only now then post.Too many things wanted to post but no time to totally concentrate on posting and blogging,
Inspired by everyone who kept posting on facebook during the special season,I finally decided to give it a try.It is not hard to make.While most people used almonds,I on the other hand used sunflower seeds because there is no almond at home but got sunflower seeds.Reason is lazy to go out and buy.
I didn't get to make much.Chinese New Year is so busy.Got a lot of things to do-baking and cleaning the house to prepare for the coming guests.If no celebrate,then free free.Anyway, there's a lot of cooking to do during that time,and so who cares about eating cookies and all those junkies,krek! krek! when they have so much nice food to eat?The guests wouldn't eat much of the sweet delicacies.
Well,the ingredients is as follow.Adapted from the web or facebook I forgot.At that time I quickly scribbled on a piece of paper. 75g egg whites from 2 large eggs 60g castor sugar 50g cake flour 100g almond flakes/150g sunflower seeds 25g melted butter Hand whisk egg white and sugar till dissolved and bubbly. Add flour,almond flakes/sunflower seeds plus melted butter.Combine with a spatula till well done.Rest 30 mins in fridge. Spoon the batter onto a square tray lined with grease baking paper as thin as possible. Bake at preheated oven 150°C at lowest rack fan forced for about 18 mins .(will depends on your oven,so check for crispiness done).or when it turns brown.Rotate the tray for even baking. When cooled,store in an air-tight container.
When I bought my machine home,I noticed that it has a jam function.So,besides making bread the machine also can make jam.Only two years later then I try to make jam.I make apple jam because there were a lot of apples inside my fridge.I do not want to stand long hours making jam standing in front of the gas stove,stirring and stirring until my hands grew tired,so I used the bread machine to make for me and partly because of curiosity of how the machine make jam.This I wanted to test. I peeled the apples,cored,cut to small pieces and put inside the blender to blend first then put into the machine and just press the "jam function".The machine will start making the jam until a buzzer will sound to tell you that it is all done. From time to time I will look through the glass of my machine cover.If I open the cover the jam will splash to my face.Anyway,it's not hard to make jam.Can also cook in the low fire until it become jam,that's it. Ingredients: 6 apples,peeled,core,cut small 100g sugar 2 tbsps orange juice Blend the ingredients in a blender.Transfer to the bread maker and press the jam function. Wait until the buzzer sounds to tell you that it's all done. Now,you can spread on your bread,but before that you have to let it cool first.
The kek lapis that I'm making here is strawberry flavour.According to my friend who gave me this recipe,said i can put in any flavours/paste that I like.Be it pandan,strawberry,orange,yam or colours if you prefer no flavour.I've altered the recipe a bit.I less the sugar from 250g to 220g,and 4tbsps of condensed milk from the original recipe of only 4tsps condensed milk.I prefer more condensed milk to more sugar.Both are sweet.You can stick to the original recipe if you want more sugar and less condensed milk.
Please use golden churn butter.Happy Baking!
INGREDIENTS;
10 egg yolks
5 whole eggs
220g sugar
145g Hong Kong flour or plain flour will do too.
30g ovalette
500g butter
4 tbsps condensed milk
1/2 tsp vanilla essence
1-2 tsps strawberry paste
Method:
1. Beat butter and half of the sugar until creamy.Add in condensed milk and vanilla essence.
2. Beat ovalette,eggs, and half of the remaining sugar until smooth and creamy.Add in the flour and mix well at low speed.Add in the butter mixture until well-combined.
3. Divide the batter into 2 portions.1 portion,add in strawberry paste and the other leave it plain.
4. For the first layer,set the oven to top and lower heat at 200°C until the top of the cake turns brown.Then,for the second layer,adjust the oven setting to only the top heat and grill layer by layer with alternate colours until all are used up.
NOTE: For every layers,press the cake with a flatterner.If you don't have a flatterner,you can use the bottom of a glass to press or pork with a fork before putting in the next layer.
Happy Baking!
Not long ago,people went crazy over making ondeh ondeh cake.I guess I'm late,but still never too late.A cake that has the ingredients using palm sugar(gula melaka),pandan juice and coconut flakes.The cake was called like that simply because it is similar to the local kueh ondeh ondeh which uses this few ingredients except in cake you have eggs added. Recipe for sponge cake was adapted from Zan's Treat from youtube channel and recipe for the swiss meringue was adapted from Bake With Paws.
Method for assembling my cakes was simple.Each layer was topped with gula melaka and dessicated coconut and cream.
I can't seem to find any written recipe from Zan's Treats.I was having a hard time copying the ingredients from her youtube video,pausing every moment to try to get her recipe and having to repeat the video to double check that I was copying correctly. Zan's Treats recipe: Ingredients: (mix together) 3 egg yolk 42ml water 35g canola oil 15g corn flour 55g self-raising flour 1/4 tsp salt 1 tsp pandan paste Method: Preheat oven to 160°C. In a bowl,mix together the egg yolk and water.Add canola oil in.Stir to combine. Add in corn flour bit by bit.Stir,combine. Add in self-raising flour.Make sure there are no lumps. Add in the salt and pandan paste.Mix thoroughly until you have a flowing batter consistency.Put the batter aside.
In another clean bowl,beat the egg whites. Beat at low speed first,then increase the speed to medium.Add in the cream of tartar when bubble start to come out.Beat again,then add in the sugar slowly.Beat till stiff peak. Mix the egg whites with the yolk mixture with a spatula.Mix well. Pour the batter into 2 baking tray.Use 6"x6" tray. Bake for 20-25 mins depending on your oven temperature. When it is baked,take out from the oven and leave to cool on a wire rack. To make the meringue buttercream: Ingredients: 5 large egg whites 133g caster sugar 250g butter,room temperature 1/4 tsp salt 4-5 tbsps pandan juice,very thick and concentrated juice Method: Cut butter into cubes.Set aside to room temperature. Combine egg white and sugar in a heat proof bowl over a pot of simmering water.Make sure the base of the bowl is not touching the water.Whisk with hand whisk until the sugar is dissolved. Transfer the egg white mixture to a mixing bowl.Beat at high speed until stiff peak.Let it cool to room temperature before adding the butter.This will prevent the butter from melting.To speed up the process,you may leave the meringue in the refrigerator. At low speed,add in the butter cube gradually,then turn to high speed.Beat until the mixture comes together.Scrap the bowl if necessary.Keep on beating until it turn into a smooth buttercream. Once the buttercream becomes smooth,add in salt until well-incoporated.Do not add in pandan juice all at once.Start with 2 tbsps,then slowly add.Turn down speed and add pandan juice one tbsp at a time.Scrap the bowl with spatula and beat until well-combined.Use 41/2 tbsps.Not require to use all pandan juice. To make the gula melaka syrup: 35 gula melaka 120ml water knotted pandan leaf In a pan,boil the gula melaka with the water and add in the knotted pandan leaf.Stir to syrup and let it to cool. To assemble the cake: Cut each piece of the cake into half. Put the cream into a piping bag.Pump the first layer with the cream.then the gula melaka syrup,then some coconut flakes.Place the second layer onto the top of the first layer.Then the cream, gula melaka and coconut flakes.Repeat for the last 2 layers.All four layers.Deorate the top with some gula melaka and coconut flakes and pump some flowers or whatever you wish to.
This banana cake is a winner.The original source of recipe was adapted from the book by Betty Yew and I made some changes to the recipe.I add in some parmesan cheese and lessen the sugar cos I think banana are already too sweet. I wake up and have this for breakfast with milo.I can't tell you how nice it is.Try it for yourself. Ingredients: 90g butter 75g castor sugar 1 egg 2 ripe bananas,peeled and mashed 1 tsp vanilla essence Dry Ingredients sifted: 120g plain flour 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1 tbsp milk 1tbsp parmesan cheese Method: Cream butter and sugar till fluffy and light.Add in the egg and continue beating.Add in the mashed bananas and parmesan cheese. Add in vanilla essence.Mix thoroughly.Fold in sifted dry ingredients and milk. Lined 9 paper cups on muffin tin.Spoon the mixture to each paper cups. Bake in pre-heated oven 175°C for 35-40 mins until toothpick inserted in the center comes out clean.
During my younger years,butter buns was the only buns that my family and I love the most.During school days,I would walk by the factory near my school and smelled the fragrance of the famous butter buns.Unfortunately,this factory had close due to many competitors around.More and more bakeries are open and have sell different choices of buns besides butter buns.From time to time we still craved for butter buns,but they are now very expensive that I decided to make it at home.We loved butter buns that is taken out hot from the oven and then warm to eat.
Below is the recipe taken from youtube that I used to make sausage buns.It uses the tangzhong method which is very easy to make.Prepare it in advance and keep it in the fridge and you are on your way to make a nice,soft,fluffier butter buns to enjoy in the comfort of your own home without going to the bakery to buy.The dough recipe was from:https://www.youtube.com/watch?v=1C65CfhTUDg
Here are some more update pictures to my Sarawak Butter Buns.The last time I feel that I did not take many good pictures.I would like to add some more pictures now.
Tangzhong: 125 ml water 25 g flour Stir on low heat until thickens to 65°C. Take out to cool and cover with plastic cling wrap. Dough Recipe: 125ml milk 1 tsp salt 4 tbsps sugar 2 1/2 cups bread flour 1 tbsp milk powder(optional) 1 large egg 2 tsps yeast 30g butter Make the dough using a bread maker or mixer with dough hooks. Here,I'm using the bread maker.
Add in the milk,tangzhong,salt,sugar,flour,milk powder,(optional),egg,and lastly yeast.
Select dough setting and press start.
After 10 minutes of kneading,add in the butter.
When the dough is ready,let it to rise in the machine or take it out into a clean big bowl and cover with a towel.Let it rise for 45 minutes.Sprinkle some flour onto a clean table.Deflate the dough on the table.Divide into 8 or 10 equal portions and shape into round.Cover with plastic wrap for about 15 minutes.Deflate each of the balls.Put in the butter fillings and wrap round bun shape. Place it in the baking tray.Cover with a clean towel and leave to rise again.
Bake it in the oven at pre-heated 180°C for 20 mins.Take it out.Glaze egg yolk on top of the buns.Put back into the oven again and bake until golden brown for 5 mins.
Butter Fillings:
150g melted butter
130g castor sugar
150g plain flour
50g milk powder
1.Add the melted butter and sugar into a saucepan.Stir until the sugar dissoved.
2.Add in the flour and milk powder and stir using a spoon.Mix well until well combined.
3.Let it to cool.After cooling down for at least 15 mins,you can now use it for making the buns.
Note: Next time I'll try using only the basic dough recipe.
Updates: For basic dough,please refer;Here You can use any kind of dough recipe to make.
I got 2 packets of free "Bumas" coconut cream from an event,and I wanted to use it up and so make this agar-agar with milo. Ingredients: 30g agar-agar strips 700ml water 3/4 cup milo 1 cup sugar 90ml Bumas coconut cream 1. Soak agar agar 30 mins before cooking. 2. Throw away the soak water.Boil the agar-agar with 700ml of water until well dissolved. 3. Add in the sugar.Stir well. 4. Lastly add in the coconut cream and stir again until thoroughly mixed 5. Divide the mixture into half.Add milo in one half,and leave the other half plain. 6. Put the plain agar-agar back to the fire under low heat so that the agar-agar won't set. 7. Pour the milo agar-agar mixture into a tray.When it is halfway set,but look firmed, pour the hot plain agar-agar mixture over the top.Leave it to cool and put inside the fridge to chilled so that you have a cool and chilling agar-agar.Best served on sunny days.
200g butter 300g castor sugar Ingredients(A)-Sieve together
240g plain flour 11/4tsp baking powder 1/2tsp bicarbonate soda 50g cocoa powder Ingredients (B)-Mixed Well 1/2tsp vanilla essence 150ml evaporated milk 3 large eggs Chocolate Fudge: 200g cooking chocolate 50g butter Method: ..Combine the sieved flour ingredients(A) and sugar.Add the mixture to the butter and mix well. ..Fold in the beaten egg mixture(B)slowly until the batter is smooth. ..Pour the batter into baking tray.Bake in pre-heated oven 170°C for 30-40 mins or until cake is cooked.Leave to cool. Spread fudge on top of the cake.
