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Kangyou | 02-Jan-12 | Uncategorized | (57 Reads)

Black Sesame Buns

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Black Sesame Buns (sponge method) 

Ingredient:

(A)
Bread Flour 230g
Cold Water 170g
Instant yeast 5g

(B)
Bread flour 100g

Pure Black Sesame Powder 30g

Castor sugar 20g

Pinch of Salt 

Cold Water 20g +/-


(C)
Butter 30g

Topping :-

* egg wash for brushing (lightly beaten) or


Method:

  1. Combine the dry ingredients in (A) in a mixing bowl, knead till dough formed. Cover with cling wrap and let it rest for 1.5 hours.

  2. Add ingredients B to (1), knead for 6 minutes. Add butter and continue to knead till the dough smooth and elastic touch about 6 - 8 more minutes.

  3. Let it rest for 20 - 30 minutes.

  4. Punching down dough (degassing) - this is to expel some of the carbon dioxide trapped in the dough. Then, knead again to get smooth dough.

  5. Divide into 16 small balls, place on baking sheet.

  6. Last proof : 40 minutes or till double in size.

  7. Brush with egg wash or just sprinkle some bread flour on top.

  8. Bake at preheated oven at 375°F for about 12 minutes.

  9. Remove from oven and cooled.

* Adjust the timing or temperature according to your oven


 Tau Sar Piah

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Recipe is adapted from here (Amanda). 


 Orange Chiffon Cake

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Orange Chiffon Cake Recipe

Ingredients:-

  1. Egg Yolks 5 nos
  2. Olive Oil 50g
  3. Orange Juice 80g
  4. Orange Zest 1 tsp
  5. Cake Flour 100g
  6. Egg White 5 nos
  7. Castor Sugar 50g (Reduced)
  8. Lemon Juice - Few drops

Method:-

  1. Combine ingredients 1 -5, mix well and set aside.
  2. Beat egg white till frothy, add few drop of lemon juice then gradually add sugar (2 - 3 times), continue to beat till stiff peak formed.
  3. Fold 1/3 egg white with the egg yolk mixture, then pour egg yolk mixture into remaining egg whites. Remember to FOLD carefully.
  4. Bake in preheated oven @ 350F for 25 minutes (2 X 16cm chiffon tin). Pls adjust timing according to the size of chiffon tin.
  5. When cake is done, remove from oven and overturn the cake tin immediately. cooled. 

Banana Chiffon Cake

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Banana Chiffon Cake - 2 X 16cm chiffon tin

Ingredients:-

  1. Egg Yolk 80g

  2. Olive Oil 50g

  3. Superfine Flour 115g

  4. Mashed Banana 150g + few  drops of lemon juice

  5. Water 60g +/-

  6. Egg White 160g 

  7. Lemon Juice 0.5 tsp

  8. Castor Sugar 50g

Method:-  

  1. Combine Ingredient 1 - 5 and mix well until smooth batter, leave aside. Preheat oven to 350ºF.

  2. Beat egg whites with electric beater till frothy, add sugar (2-3 batches) and 0.5tsp lemon juice, continue to beat till stiff peaks are formed.

  3. Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk.

  4. Pour batter into a chiffon cake tin and bang the tin to release the bubbles.

  5. Bake in preheated oven 350°F for 25 minutes for (2 X 16cm chiffon tin).  

  6. Remove from oven and invert cake tin immediately for 30 minutes


Mocha Cupcake

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Recipe is adapted from browneyedbaker.


Mocha Chiffon Cake

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Butter Cookies 

Happy 2012 !

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aiya...my son's name wrong already !

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Another Butter Cookies

For Tzu Chi's friends and Ooi Family !

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Happy New Year to all of you !

新的一年, 新的希望 !