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Saturday, 1 August 2015

Crispy Char Siew Pastry(aka Char Siew Bao) 脆皮叉烧酥






Finally I managed to tune the outcome to 80% of my own satisfaction after a few round of experiments. Experiments result shown that oil dough using pork oil( I produce it from raw pork oily part) produce the best Chinese pastry skin. By the way, I'm using pastry margarine instead of shortening as I was told that shortening is very unhealthy( mostly is chemical/wax). For the filling, I'm making it from scratch instead of using ready made char siew. I seasoned the raw pork meat cube for at least an hours( this round over night) so that the it taste well. My past few experiments failed on the preparing the good filling taste due to the char siew seasoning sauce. It tasted different after cook which is not under my control. The filling taste well during cooking but it become very salty after that. I believe it is due to the meat that I seasoned. It release additional taste after it cool. At the end I switch to another brand of char siew sauce and this round it doesn't alter the taste that I tuned during cooking.







Third Attempt:

Started to master the wrapping method after third trial. However, the filling still need to fine tune. New filling batch but still not able to tune well. The taste during cooking is not the same as after cook. Really make me frustrated!





Second Attempt:

Slightly improved wrapping method. Skin no longer as thick as first trial. This trial was using the same filling as first batch after I  cooked it again. However, it still tasted salty!





First Attempt:

I had numerous of experiences on pastry making but this is my first time experimenting with the Chinese pastry. The water dough look so sticky when mixing up the batter and it doesn't look like a dough at all. Then regarding the kneading method to make this pastry, I did google a lot and referring to some books to try it.  It doesn't results a satisfy outcome. My hubby said the skin is thick and filling is salty. Besides that, my skill on wrapping the skin is really terrible, I do not know how to wrap it well. Almost all center of the pastry are burst out as the pastry closing doesn't wrap well.

Sunday, 3 May 2015

Bak Chang( Dumpling)


Max filling dumpling!!!!



Raw ingredients preparation:
1. Glutinous Rice
2. Mixture of Pork Belly Meat and Lean Meat
3. Dried Chinese Floral Mushroom
4. Dried Chestnuts
5. Braised Peanuts Cans
6. Salted Duck Egg Yolks
7. Dried Oyster
8. Peeled Mung Beans
9. Minced Garlic
10. Slice shallots
11. Bamboo leave for wrapping
12. Spices:
       a. 5 spices
       b. pepper
       c. oyster sauce
       d. dark soy source
       d. salt and MSG for taste




Methods:
1. Soak all the dried ingredients. 
2. Marinated pork meat with dark soy source, 5 spices, salt and oyster source. 
3. Removed mushroom stalk, cut each of them into half or quarter. Then marinated them with oyster       source.
4. Clean and removed all cuticles on the soaked chestnuts.
5. Cooked each ingredients separately and leave it cold first before wrapping them.
6. Clean and drained dry the bamboo leave.


Cooked and get ready the ingredients:












Saturday, 25 April 2015

Variety Bread Bun



It has been so long I never bake bread! This was the bread I baked when I just bought my giant oven.=p. Can't wait to try out the new oven to see how is the baking result compare to the cheaper oven. Luckily the result still quite satisfying! The even golden color of the bread skin is very encouraging, =)!














Cupcake Batter Dispenser

This tool make the process of pouring the batter into the paper cup become very simple. The batter will not spread everywhere and the quantity of each pump is quite consistent. However, one drawback is it is only applicable to plain batter. When I used it for batter with nut and/or chocolate chip, the tool doesn't work as expected as those chip/nut is blocking the batter flow. I end up will use back the spoon to do the job.

Walnut Carrot Cake With Cream Cheese Frosting


A dense Carrot Cake with plenty of walnut and thin layer of cream cheese frosting on top of it! It smells very nice even during baking due to the coarse toast walnut. This is not a sweet cake but with a little nice chewy texture.  

The cake used 350g grated carrot and 160g coarse toast walnut not including the walnut for decoration on top of the frosting. Beside that, it is using a 250g SCS butter block. The butter, cream cheese and the walnut itself make the cost of the ingredients quite high. However, it is recommended to try it out if you are a carrot cake lover! 




Friday, 24 April 2015

Japanese Cotton Cheese Cake



If you like soft, spongy and not too cheesy cheese cake, here is the right cake you should go after...... Japanese Cotton Cheese cake! This cake only requires 250g cream cheese in order to make a 8in x 8in cake. However, it took 1 1/2 hours to steam bake. My kids do not like the dense cheese cake but they like this cotton cheese cake, especially my elder girl!


Wednesday, 22 April 2015

Fruit Sesame Butter Cake/ Chocolate Rice Sesame Butter Cake


By adding 100g of the fruits mix into the sesame butter cake, we get Fruity Sesame butter cake! =).



Due to my kids only like butter cake with chocolate rice/chips, I always need to make half of the cake with chocolate rice!


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