Easy homemade yeast-free flatbread

Recently I've been watching alot of TV, especially food & cooking channels. The one chef that I like most at the moment is Rachel Khoo on BBC Lifestyle, and it always seems a breeze and pretty sight to see how she prepare the delicious dishes. I was very very tempted to go down to Kinokuniya last Saturday to grab a copy of her cookbook as she was also in town for book-signing!

So I was so inspired when I saw an episode where she was doing flatbread! Sadly not all her recipes are featured online, and it's back to googling for "quick & easy" flatbread recipe.

I was quite lucky to chance upon this recipe, and it's sooo good and easy-peasy that I did it 3 times (but half the recipe each time) within a week, and another time making them into pizza (which I will write in a separate post)! What's even better is that there is very little washing, no machine needed and can be ready in less than 30 mins (including cooking and washing).

Easy homemade yeast-free flatbread
Recipe adapted from Keepin' it Kind
(yields 10 mini flatbread, about 4" each)

Ingredients/ Method
1 cup all-purpose flour (extra to flour the surface)
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 cup water
1/8 cup non-dairy milk (I used half whipping cream-half water)
1 tablespoons olive oil

1. Combine all ingredients in a bowl and mix well with a spoon until a dough forms.
2. Use hand to knead until it is soft and pliable. The The ball of dough should be soft, pliable, but not sticky. If it is sticky, add flour by the tablespoon until it no longer sticks to your finger when touched.
3. Transfer the ball of dough to a floured surface. 
4. Divide the dough into 10 small balls. 
5. Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 4" circle-ish shape. 
6. Place the flattened dough on the prepared baking sheet and repeat with the remaining dough.
7. Heat a frying pan over medium-high heat (I did on low-medium heat and with slightly longer cooking time). Place one of the circles of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on a plate. Cover with a clean kitchen towel to keep warm. Repeat with the remaining circles of dough.
8. If they are not eaten immediately, let them cool before transferring them to an airtight container. Refrigerate for 3 to 4 days.

The 1st batch of dough, I prepared four circles for our lunch and left the remaining flattened dough without covering for more than 4 hours. It turned out dry and it remained hard even after pan-frying - lesson learnt - rolled out the dough only when ready to cook, and keep the remaining covered with a slightly damp clean kitchen towel.  Another lesson - don't pan fry for too long or else it will turn out hard, though it can still be eaten like a pizza...haha

After the dough is prepared, I let it rested and covered loosely with cling wrap, whilst I prepared the fillings. The fillings can be versatile, and as usual I used whatever is remaining in the fridge, which I sauteed them with black pepper, salt, mixed herbs and dried parsley - potato, shiitake mushrooms, tomato, yellow onion, and add an boiled egg. I also spread some Japanese mayonnaise on the flatbread. Both my boy and I feel like we can eat this everyday, but of course with different variation of fillings!

Salmon, pumpkin & cheese mini pies

Since I've been cooking lunches during most of the weekdays, my pathetic knowledge of cooking is really being put to test. Without letting my boy getting bored with my home-cooked lunches, and myself cooking the same old thing, I will try to prepare different dishes for the little one. Luckily, there are many generous bloggers sharing their interesting recipes, so it is not a very difficult feat. The only tough part is choosing which one to cook/ prepare first.

Before bake

Here's another salmon recipe, and using mini-pies recipe which I bookmarked from Domestic Goddess Wannabe. I've also added some pumpkin puree as I like to incorporate vegetables to make our meal more wholesome and healthier. It turned out really easy and delicious. We had it for our lunch, and the next day, the boys re-heated them as their breakfast!

I'm copying the recipe here, with some modifications, for ready reference.

Salmon, Egg and Cheese Mini-Pies
(makes 4 ramekins)
(Recipe from Domestic Goddess Wannabe, with modifications)

Ingredients/ Method:
150g salmon
1/4 yellow onion, diced
3 tbsp pumpkin puree
1 egg, boiled and chopped
1/2 cup shredded Cheddar/mozzarella
Salt and pepper to taste
Black pepper to sprinkle

1. Pan-fried salmon. Roughly mash them using fork. Set aside.
2. In a pan, saute onions for 2-3 minutes in extra-virgin olive oil.
3. Add salmon, salt and pepper. Stir to mix.
4. Add pumpkin puree, stir to mix. Transfer into a bowl to cool.
5. Greased ramekins with vegetable oil.
6. Add a scant tablespoonful of batter, followed by 2 tablespoons of filling and 1-2 tablespoons of Cheddar/mozzarella. Top with another tablespoon of batter.
7. Sprinkle with black pepper.
8. Bake at 180C for 30 minutes, or until the tops of the pies have turned golden brown.
9. Cool completely before removing from muffin pan and storing in fridge (2-3 days) or freezer (up to 3 months).

For the Batter using Ready-Made Bisquick Mix:

1/4 cup Bisquick mix* (pls refer below for homemade bisquick mix)

1/4 cup milk - this can be whole milk or low-fat milk

1 egg

1. Whisk Bisquick mix, milk and eggs in a bowl until combined.

Homemade Bisquick Mix:

3 cups plain flour, sifted

1/2 tablespoons baking powder, sifted

56.7g cold butter or shortening

1. Place flour, baking powder and butter in a mixing bowl. 
2. Use a pastry cutter (or food processor) to cut in the cold butter until evenly incorporated. (I used rubbing-in method.) 
3. Keep in refrigerator for up to 4 months.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Crispy pandan waffles

I've been trying out a couple of waffles recipes but sadly each one came out quite bland on its own. I remembered that when I worked at the confectionary during my school holidays in my teens, it was just measure-all-ingredients-and-mix batter, and it would turn out very fragrant and nice crisp. Alas I didn't keep the recipe nor remember them at all... sigh. I'm quite happy with this recipe as it gives out a nice pandan coconut taste!

Crispy pandan waffles
(makes 8 waffles)

1 egg, separated
1 cup coconut milk
1/6 cup coconut oil
1/4 tsp pandan paste
1/4 tsp buttermilk flavour
3/4 cup plain flour
1/4 cup corn flour
1/2 tbsp baking powder
1/4 tsp salt
1 1/2 tbsp sugar

1. Boil coconut milk, coconut oil, pandan paste, buttermilk flavour and salt in a small pot. Ready when small bubbles form. Set aside to cool. 
2. Lightly whisk plain flour, corn flour and baking powder in a small bowl. Set aside. 
3. Whisk egg white until foamy and add in sugar, continue whisking until stiff peak. 
4. Add coconut milk mixture to egg yolk and mix well.
5. Add flour into the coconut mixture and stir.
6. Fold in 1/3 egg white to the coconut/flour mixture. Fold another 1/3 egg white to the mixture. Add the remaining egg white to the mixture, and be careful not to deflate them. 
7. Pour the batter onto the pre-heated & pre-oiled waffle maker.

P.s. Waffles can be made in advance and toast for a couple of minutes before serving.

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from Domestic Goddess Wannabe.

Nian Gao Flaky Pastry

I've found another way to eating nian gao, other than fried nian gao or nian gao springroll... that is Nian Gao Flaky Pastry! Basically using the same method as Lao Po Bing, but just replaced the filling with nian gao. I like them this way too! 

Ingredients: 
Water dough 
100g cake flour 
25g icing sugar 
25g butter (cubed) or shortening or margarine or lard 
40g water 
Oil dough 
100g cake flour 
45-50g shortening or lard 
Filling 
30g nian gao, sliced  
Egg Wash 
1 yolk + 1 tsp water + a pinch of salt 

Method:

Refer to step-by-step method here

 

Dorayaki

I love how this Dorayaki turned out! My boy requested for cheese & peanut butter filling for his breakfast, and another one packed for his recess. 

You can easily get it done all within 20 mins, from weighing ingredients to serving. Recipe can be found here. 

Happy Mid-Autumn Festival 2012

 

 

Wishing all a Happy Mid-Autumn Festival 2012!

祝大家花好月圆庆中秋, 举家团圆赏明月!

  

Before the festive, I was thinking of making my own spiral yam mooncakes or the traditional mooncakes since I'd tried snowskin for the last few years. I wanted to do something different to give my family a treat and not the "same old thing" again this year. As the date drew nearer, and I was so caught up with work, I had to think of alternative (read: easier and fuss-free) mooncake recipes as both the recipes seem to be a little too tight for me. Anyway I already bought 1-kg packet of white lotus paste (low sugar) and it was sitting in the fridge before I could decide what type of mooncake or recipe to follow. I chanced upon e's joie walnut mooncakes recipe which was originally adapted from Baking Mum. Quite decided to bake this until I fell sick this week and was feeling quite lethargic and restless to do anything. I had almost 2 full days of rest at home, and finally pushed myself a little to roll out some walnut mooncakes and some piggy mooncakes. Aren't these little piggies look cute (though seem slightly disfigured!)?

Walnut mooncakes
(I used 1.5x of the recipe to make 41 mooncakes)

(A) 50g icing sugar

50g shortening

220g salted butter

1/2 tsp vanilla extract

1/2 tsp ammonium (can be omitted)

(B) 1 egg

(C) 380g plain flour

25g custard powder

1/2 tsp baking soda

Filling
1kg white lotus paste (low sugar)

Others
200g walnuts (for decoration)
2 egg yolks + 2 tsp water (egg wash)

1. Cream (A) together till slightly pale and well mixed.

2. Gradually add in egg and mix well.

3. Add sifted (C) into mixture and form a dough. Do not knead or mix for too long.

4. Leave the dough in a plastic bag or cling wrap and leave in the fridge overnight or for a few days.

5. Weigh out the 20g skin and 25g filling.

6. Wrap lotus paste in the skin and decorate with walnuts.

7. Apply egg wash and bake at 175 deg C for 10 mins.

8. Bring out and leave to cool for 10 mins.

9. Apply egg wash again and bake for another 15 mins.

Note:
I added about 30g melon seeds (toasted at 180 deg C for 10 mins and left to cool) to 500g of lotus paste.
I made the piggy mooncakes following Anncoo's tutorial here.
 

Pink Lady & Granny Smith

What's with Pink Lady and Granny Smith? Some of you may already know, they are fanciful names for different variety of apples. Both are named feminine and originated from Australia. I wonder whether all apples are female? When I was young (or not too long ago), apples are just either red apple or green apple, or China apple or USA apple. Anyway it's interesting to read up some history on these 2 ladies on wikipedia (Pink Lady or Granny Smith) or the offical website on Pink Lady. Isn't it good that the peripheral of baking is knowledge?

I've digressed. I'm sharing 2 recipes using these apples for my recent bakes. The Apple Frangipane Tart is highly recommended!


Pink Lady Apple Cinnamon Roll

Ingredients/ Method

Water Roux (Tangzhong)125g water
25g bread flour

1. Cook 125g water with 25g bread flour at medium low heat, keep stirring until becomes thicken and no lumps left. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.
2. Transfer to clean bowl and cover with cling wrap to prevent skin forming.
Note: Water roux can be stored for 2 days, and if colour turn dark grey, to discard.
Apple Cinnamon Fillings
2 Pink Lady apples, peeled cored and cubed (can used any apples)
30g brown sugar
1 tbsp caster sugar
1 tbsp cinnamon powder
1/4 tsp nutmeg powder

1. Add all ingredients into a pot and cook on medium-low heat until apples are soft and mixture looks 'gluey'.
2. Set aside to cool.

Dough

(A) 210g bread flour
56g plain flour
20g milk powder
42g sugar
1/2 tsp salt
6g instant yeast
30g eggs
85g water
84g water roux (refer to water roux recipe as above)
22g butter

(B) 15g butter, soften

1. Put all the ingredients (A) except butter and knead until it form a dough.
2. Add the butter little by little and continue the kneading process until smooth and elastic and the dough does not stick at the side of the mixing bowl.
3. Proof for 40 minutes in a clean bowl cover with cling wrap.
4. Take half the dough and flatten it with your hand and roll it out in longish shape with a rolling pin about 25cm x 20cm.
5. Brush butter on the surface of the dough then spread apple cinnamon fillings dough evenly, leaving about 1-inch gap around the dough.

6. Roll it up like a swiss roll and seal it tightly.
7. Cut into 8 equal portions using lightly floured knife.
8. Place dough in a round cake tin and cover with a cling wrap. Leaving enough space between each roll to allow them to double in size later.
9. Repeat for the remaining half of the dough.
10. Proof for a further 40 minutes.
11. Bake at 180 deg C preheated oven for 15 minutes.


Apple Frangipane Tart
(adapted from Joyofbaking, with modifications)

Ingredients/ Method
Frangipane (Almond Cream)
1/2 cup (50gm) almond meal
1 tbsp (12gm) all purpose flour
25gm caster sugar (original recipe uses 50gm)
3 tbsps (40gm) unsalted butter
1 large egg
1/2 tsp vanilla extract/ vanilla bean paste
1/8 tsp salt

1. Place almonds, sugar and flour in a food processor and process until finely ground.
2. Add the remaining ingredients and process until you get a smooth paste.
3. Transfer into a small bowl, cover and refrigerate.

Apples
3 Granny Smith apples, peeled cored and sliced.
20gm caster sugar
20gm brown sugar

Pie Crust (Pate Brisee)
1 1/4cups (175gm) all purpose flour
1/2 tsp (2gm) salt
1 tbsp (14gm) caster sugar
1/2 cup (113gm) cold unsalted butter, cubed
1/8 to 1/4 cup (30 - 60 ml) ice water

**The original recipe uses the processor for preparing the pie crust. As my processor is the mini type, I used rubbing-in method instead.
1. Place flour, salt and sugar and mix well.
2. Add the cold butter and using fingertips to rub-in butter with flour mixture until resemble coarse meal.
3. Slowly add in water to the mixture and knead till the pastry just holds together when pinched.
4. Gather pastry into a ball and cover with cling wrap. Refrigerate for about an hour or until firm.
5. Roll the pastry on a lightly floured surface, 12 inch (30cm) circle.
6. Transfer rolled pastry to a parchment lined baking sheet.
7. Spread frangipane evenly over the pastry, leaving a 2-inch (5cm) border.
8. Arrange the apple slices even over the frangipane layer, leaving a 2-inch (5cm) border.
9. Fold the border of pastry up and over the apples, sealing any cracks. Brush the pastry crust with milk.
10. Sprinkle the caster/ brown sugar over the crust and apples.
11. Place the rack in the center of the oven.
12. Bake in pre-heated oven at 190 deg C for 50-60 mins, or until the apples are tender and the crust is golden brown,
13. Remove from oven and place on a wire rack to cool.

Mooncake or not?

These days the monthly Aspiring Bakers event is one that gave me the little push to continue baking 'something'. So far, the theme of each month had been very interesting and it really serve as a good on-line encyclopedia for all who loves baking. Kudos to Small Small Baker who initiated this splendid AB, and to all hosts who spent so much time and effort to compile all entries every month!

Being the 8th month of the lunar calendar, naturally it's Aspiring Bakers #11: Mid-Autumn Treats (September 2011) and hosted by Happy Home Baking. Of course, I'm submitting this post for this month's AB event. BUT....

Back to the title of this post.... I'm not very convinced that mine is a mooncake, though what I've "researched" from wikipedia skewed towards the answer "yes". What is a mooncake? Crust - can be chewy, flaky or tender, glutinuous rice, jelly. Filling - can be lotus seed paste, five kernels, durian, chocolate, etc. Shape - can be round, rectangular, piglet, cute cartoon characters, etc. Not wanting to do the snowskin mooncakes which I did previous years, and have not got the time to try baking traditional mooncakes, I did mine using 老婆餅 (wife's biscuit) recipe and shaped using the mooncake moulds/plunger that I just bought from Elyn of ShopnBake. The previous set of mould/plunger was given to my sis-in-law, and I only ordered this new set and collected on Sunday. You'll see how I always do my things at the last minute (oh no...)!

You will decide whether this is a Mooncake or not?

Anyway, Wishing all 中秋節快樂 or Happy Mid-Autumn Festival 2011!

During my 3-weeks getaway in States, other than making lao po bing, I also had my hand on the Best blueberry muffins and soft fluffy pancakes. My original plan was to bake-like-crazy when I'm holidaying at my sis' place, if we had only stayed at her place. But we decided to have a week stay at her house "doing nothing", and another 2 weeks on road trip from central States heading westward to San Francisco. For the last decade that my sis left S'pore for States, this is our first time visiting her together with my dad & Zakris; my gf E tagged along as well. My regret is that my mum didn't get the chance to see the well-being of my sis in a far-away land, and I do not want to have another regret that my dad didn't get to do it too! It was definitely a good trip but it won't be the last for sure! I'm already planning another trip in 2013, and to see my 1 year+ niece then!

When I saw the big array of baking tins, tools, ingredients, spices, pots & pans etc left me & my friend in awe! Even the sugar and salt are particular! The kitchen is so well-equipped that you can bake anything almost anytime. For someone who don't cook at all before she left S'pore, it's a pleasant surprise!

The blueberry muffin recipe is highly recommended by my sis, and with the lemon-sugar toppings, they are luxurious to the bits. The only problem I had was the measurement used - cups, half stick butter, etc.

Blueberry Muffins
(Recipe adapted from Hooney's The Best Blueberry Muffins)
Makes 12 muffins.

Ingredients/ Method:

Lemon-Sugar Topping
1/3 cup sugar (I used Turbinado Sugar)
1 1/2 teaspoons finely grated zest from 1 lemon

Muffins
2 cups fresh blueberries, picked over
1 1/8 cups sugar plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (1/2 stick or 56.5gm) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (may substitute with 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk)
1 1/2 teaspoons vanilla extract

FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

FOR THE MUFFINS:
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees F (or 218 deg C).
2. Spray standard muffin tin with nonstick cooking spray.
3. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat.
4. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
5. Whisk flour, baking powder, and salt together in large bowl.
6. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous,about 45 seconds.
7. Slowly whisk in butter and oil until combined.
8. Whisk in buttermilk and vanilla until combined.
9. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
10. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).
11. Spoon teaspoon of cooked berry mixture into center of each mound of batter.
12. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.
13. Sprinkle lemon sugar evenly over muffins.
14. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.
15. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

As we had to settle our own breakfast during the first week of our stay (both my sis & bro-in-law were out at work on some days), we created "chaos" in the kitchen. One of the brekky items I prepared is the soft & fluffy pancakes. I like how easy it was to prepare and the result is real good. This is a keeper!

Fluffy Pancakes
Recipe adapted from Wen's Delight)

Ingredients/ Method:
150g Self raising flour
50g Sugar
1/4 tsp salt
110ml Fresh milk
1 egg
1 tbsp Corn oil

1. Mix flour, sugar and salt in a mixing bowl.
2. Add in egg, milk and corn oil, use a hand whisk to stir well.
3. Spoon batter onto a non-stick pan (without oil) to pan fry until golden brown on both sides.
4. Serve hot with maple syrup/jam.

Lao po bing (Wife's biscuit) & POP

This is my longest break from blogging and I was almost contemplating to neglect it totally. I'm so sorry if anyone is waiting for an update on this 'pathetic' blog, that is if there is anyone LOL. I can't promise a regular posting but will try my best to keep my hobby going and this blog alive.

Actually, there are a couple of recipes that I will be posting, but this Lao Po Bing "step-by-step" will take priority as it's a long overdue request & promise. I only managed to get it done whilst I was on my 3-weeks holiday at my sis' place in US. This recipe originated from Florence's Do What I Like, but it seems that the post cannot be found in Florence's blog anymore.


Ingredients/ Method:
Water dough
100g cake flour
25g icing sugar
25g butter (cubed) or shortening or margarine or lard
40g water
Oil dough
100g cake flour
45-50g shortening or lard
Filling
50g candied winter melon, chopped to bite size
55-60g castor sugar
70g commercialised glutinous rice flour (koh fun)
18g shortening
15g white sesame seeds, roasted
12g dessicated coconut (can be omitted)
120g boiled drinking water, room temp.
Egg Wash
1 yolk + 1 tsp water + a pinch of salt

1. Pastry:
Water dough: Rub butter into sieved flour and icing sugar till breadcrumb-like. Add in water till a pliable dough is formed. Cling wrap dough and rest for 30 to 45 mins. Divide dough into 12 equal portions.

Oil dough: Rub shortening into flour till well mixed. Cling wrap and leave it aside to rest for 30 to 45 mins. Divide dough into 12 equal portions.

2. Filling: Put all ingredients into a big bowl, mix till well combined. Divide filling into 12 equal portions.


3. Flatten a piece of water dough. Place a piece of oil dough in the centre of water dough.

4. Wrap oil dough with water dough.

5. Press and roll out dough into a longish flat piece with a rolling pin. (I didn't do a good job here.)

6. Roll it up like swissroll style.

7. Turn the dough 90 degrees.

8. Roll it into a longish flat piece.
9. Roll it up like swissroll style again.

10. Pinch the 2 side edges.

11. Using hand, shape it into a flat circular shape.

12. Place the filling in the centre of the flatten dough.

13. Wrap up the filling with the dough. Ensure dough completely covers the filling.

14. Using hand, roll the dough to make it like a round ball. Then flatten it with a rolling pin. Egg wash the dough.

15. Bake in pre-heated oven at 200 deg C for 20 to 25 mins or until golden brown.

POP (Pig Out Party)

Just last Saturday, I attended my 2nd bloggers' party which was initiated by Eelin and it was held at Jo's cosy home. In fact, I'm surprised initially with the invitation but very happy that I got invited. Since my baking bug hasn't returned, I'd chosen to bring tau suan instead of baked stuff. All my other blogger friends put in so much efforts and brought along super sumptuous and tempting homemade TLC cakes, puffs, ice-cream, pizza, fried fritters, chwee kueh, and alot more. The gathering was very enjoyable and I look forward to another one soon. I promised to do a proper dish the next time! You can visit the wonderful blog of my friends here, plus many of them have put up pictures that will make you salivate & envious of our POP party.

Eelin of The batter baker
Jo of Sugar & everything nice
Edith of Precious moments
Jane of Passionate about baking
Doris of Tested & tasted
Jess of J3ss kitch3n
Zhou Yuan of Baking library
Grace of Kitchen corner
Bee Bee of Honey bee sweet
Cathy of Cathy's joy

Hand-made with love

Continuing from my earlier post where i set myself to cook at least a meal on Saturday for little zak, I'm happy that i've at least did it for the last few weeks. For yesterday, we had home-made breakfast, lunch and tea-time.

Actually wanted to bake a loaf of bread on Friday for our next day breakfast, but was too tired to do anything by the time i reached home. Before getting to bed, i just browse through some recipes from my to-do list for something suitable for breakfast, and decided on Happy Flour's red bean paste pancake. Simple enough and absolutely yummy yummy! My boy like it so much that he asked for another helping, his eating portion is anytime bigger than mine!

Dorayaki

Ingredients/ Method:

2 eggs
50g sugar
70g cake flour
1/2tp baking powder
30g milk
30g butter, melted

1. Shift cake flour and baking powder, and set aside.
2. Use cake mixer to whik egg and sugar till light and fluffy. (Ribbon stage)
3. Gently fold in flour, and followed by milk.
4. Lastly fold in melted butter until well combined.
5. Cover and rest in fridge for 30mins.
6. Heat up non-stick pan and do not grease.
7. Pour some batter and cook until there are bubbles on the surface and brown underneath.
8. Spread your favourite jam or put a slice of cheese on the dorakayi.

Next for our lunch was not just home-made, but also hand-made - noodles. Whilst preparing, my boy got 'sticky' to me again, and i've no choice but to think of ways to keep him entertained. I thought why not let him play with the dough, by rolling and cutting fun shapes. Of course, the usual half an hour affair turns to an hour of 'entertainment'. Although fun, it's a torture to stay so long in the hot kitchen in this kind of extreme hot weather. I was busying preparing the stock, perspiring & sweating, rolling and cutting the dough, and making sure little zak doesn't mess up my kitchen top or fall down from the chair he was standing on.

Despite the efforts and the cute noodles, little zak does not seem to like my hand-made noodles, he only ate the mushroom and minced meat that i've added in. So sad ;-( Got to think of what to prepare for his next Saturday meal.



Our tea-time was using the same dorayaki but spread with nutella, and decorated like a smiling face ;-) Needless to say, I think i would use this recipe often.

Lao Po Bing (Wife's Biscuit)

Click here for link to step-by-step of making this pastry.

I always look forward to Saturdays as that seems to be the only time now that i can do my baking. Although i can do it during the weekday, i have to ensure i reach home earlier. Also, these days my little one insists that i sleep with him, otherwise, he will be wide awake and running around the house til the wee hours. Most of the time, i will fall asleep at the same time as him, or sometime 'knock-off' before he does!
Lao Po Bing is a must when we go Hong Kong, and i used to be able to consume at least 2 at one go. So when i got the recipe from Florence's blog, you bet i was pretty excited! Finally got the chance to do it yesterday, and it is real good! I didn't wait for the pastry to cool down, and almost gobble down one immediately after i took the pictures ;-p What can i say.... something i will definitely do it again and again.

Egg-washed dough ready to be baked

Freshly baked pastry just out of the oven ... delicious!

Two of the better-looking ones... though not that pretty

I will only list down the ingredients used, but not the method, as the detailed and pictured step-by-step in Florence's blog is what all first timers need.

The filling is simply yummy

Ingredients:

Water dough
100g cake flour
25g icing sugar
25g butter (cubed) or shortening or margarine or lard
40g water

Oil dough
100g cake flour
45-50g shortening or lard

Filling
50g candied winter melon, chopped to bite size
55-60g castor sugar
70g commercialised glutinous rice flour (koh fun)
18g shortening
15g white sesame seeds, roasted
12g dessicated coconut
120g boiled drinking water, room temp.

Egg Wash
1 yolk + 1 tsp water + a pinch of salt

Shouldn't a traditional pastry be served in a traditional bowl