Too Much Egg Whites Left? Try Rose Angel Food Cake

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INTRODUCTION

Now is the Chinese New Year season, lots of people are baking cookies, tarts and have a lots of egg whites left. Preparing 1 kg of pineapple jam equivalent  of pineapple tarts will have 6 egg whites left; preparing coconut flavour kueh bangkit (of about 1 kg flour) needs only 6 egg yolks, preparing a traditional 9” x 9” of cake lapis will have 30 egg whites left, therefore, most families will have lots of egg whites left.

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Of course you can use these egg whites in your daily cooking, but there are a number of bakes that requires purely egg whites such as almond crisp, French macaroons, meringues tarts, soufflé and not forgetting this simple angle food cake that will be shared in this post.

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I have decided to have this simple post on Angel Food Cake, a rather traditional cake using purely egg whites. The ingredients are simple – egg whites, sugar, flour and some flavouring of your choice. There are no fats and egg yolks used for preparing the cake and it is a cake good for those who are health conscious.  Characteristics of this cake are soft, with crispy brown external but a white, soft cotton like cake structure. It is made using the angel cake tin or tube pan or what is commonly called in this region, chiffon cake tin.

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Per Wikipedia,

“Angel Food cake, or Angel cake, is a type of sponge cake originated in the United States that first became popular in the late 19th century. It is so named because of its airy lightness that was said to be the “food of the angels”.Angel food cake requires egg whites whipped until they are stiff, Cream of tartar is added to the mixture to stabilize the egg whites.] Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat; cake flour is generally used because of its light texture. The softer wheat and the lack of fat causes angel food cake to have a very light texture and taste.” (Source: http://en.wikipedia.org/wiki/Angel_food_cake)

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This is a basic coconut flavour angel food cake and I have opt out to use any frosting as we are not quite like having our cakes with rich frosting. So feel free to add any frosting of your choice. Other possible alternatives are ice creams, chocolate or strawberry sauces and etc. Without frosting, the cake will become plain. Though it is very beautiful that the cake is snowy white inside, to add a touch of colour, I have decided to add some dried rose petals . I loved the pink purplish debris in the white snowy cake. You can easily get rose petal in supermarkets or shops selling tea leaves. However this optional.

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WHAT IS REQUIRED

Recipe adapted from: Angel Food Cake from Joy of Baking

Servings: One 25cm angel food cake

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  • 125 grams of cake flour (sifted)
  • 300 grams of fine grain castor sugar (divided into 2 equal portions of 150 grams each)
  • 360 ml of egg whites (about 336 grams or 1.5 cups) – at room temperature (BEST TO USE A MEASURING CUPS TO MEASURE)
  • 1 teaspoon of cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon of vanilla essence
  • 1 teaspoon of coconut essence (optional)
  • 2 tablespoon of dried rose petals (use hand to mesh) (optional)
  • 1 tablespoons fresh lemon juice


STEPS OF PREPARATION

  • Preheat the oven to 175 degree Celsius. 
  • Have a 25 cm angel tube pan ready (DON’T GREASED THE TUBE PAN) and ensure that the pan is free of dirt and grease.

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  • Sift the cake flour and half of the fine grain castor sugar (150 grams) into a big bowl. Set aside for later use.

  • Beat the egg whites until foamy. Add 1 teaspoon of cream of tartar, lemon juice, coconut essence, vanilla essence and beat until soft peak. Add one tablespoon of sugar until the other sugars have been added (150 grams)

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  • Beat the egg whites using high speed until firm peak, white and glossy, Take the mixing bowl out, add/sift in again the sugar flour mixture (double sifting if preferred), add the broken rose petals. Quickly and lightly fold in the flour mixture until well combined. Transfer to the UNGREASED tube pan.

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  • Dust with additional rose petals if desired. Bake in the preheated oven of 175 degree Celsius for 40 minutes or when a skewer inserted comes out clean. Take out the baking tin and inverted immediately. Let it cooled completely  (1-2 hours) before reverted back to the sitting position. Use a sharp knife or metal spatula to run around the sides of the pan to loosen the cake. Remove the cake and use the same knife or metal spatula to run along the bottom and centre core of the pan. Remove and transfer to a serving plate. Use a serrated knife to cut the cake into desired pieces. 

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  • Best serve within the day it is baked or keep in the fridge for several days. To reheat, toast the cake using oven toaster or mini oven. Serve plain or desired sauces such as strawberry or chocolate sauces. Chocolate can also be considered.

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CONCLUSION

This is a simple recipe to utilize excess egg whites. It is good for those who are conscious about their weight issues since there are no fats and a good protein source for those who are keen into body building. It is rather similar to chiffon cake but less fragrant because no egg yolks were used. Do try to see if it meet your taste buds.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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Four Seasons Blog Hop #33 (January 16 2014)

Four Seasons Blog Hop - Easy Life Meal & Party PlanningWelcome to the Four Seasons Blog Hop

A party where we can celebrate the greatness that each season brings to our lives.
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Four Seasons Blog Hop - Hosts: Easy Life Meal & Party Planning, Losing Your Gut While Gaining Your Insanity, Gaui Shu Shu, Turnips2Tangerines, Scrumptilious 4 You

So Let’s Get This Party Started!!Let's Get this Party Started Share your  food creations, gardening, clever projects, tablescapes, decorations, party themes, and inspirational knowledge … Ok, you get the point.  Join us every Thursday (opens Wednesday evening at 6:00 pm). Please stay for awhile and show some love to the guests, join us in the fun and grab a button.

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Money Bag For Your New Year–Simple Epok Epok or Curry Puffs

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UPDATED POST ON 15-10-2014

I have some leftover curry chicken left, so I decided to use these curry chicken and potatoes to prepare some curry puffs. To transform the curry gravy into the filling, you will need to cut the curried potatoes and meat into small pieces, cook over the stoves and thicken with some plain flour or corn starch. Fried until it dries up. Please scroll down for the proper shaping of the curry puff.

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IINTRODUCTION

Epok Epok or potatoes curry puff is one of the very common snacks in Singapore, Malaysia and Thailand. At times, it was called “karipap”.

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My kid is an Epok Epok fanatic. He had reminded me to buy him this for his breakfasts for the last few days. He is just like an old man, grumble and grumble. He will remind me once in the afternoon, once at night, suddenly during shopping, or just before going to bed. I knew he like it, so do my other family members and myself. Since everyone like it, why not I learn how to prepare this myself.

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I searched for the recipes on the net and I came across this recipe : Epok Epok kentang potatoes curry puffs. I wanted to prepare in the shape of curry puffs but acknowledging my poor shaping skills, I can’t create a nice shape like what is sold in the hawker stalls. I did not have the special mould for Epok Epok either. I told my wife that we should cover our “weaknesses” and shaped it into a money bag for Chinese New Year.  Ha-ha

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Malaysia and Singapore are multi racial countries. As a Malaysian and Singapore Permanent Resident, I am proud of our racial harmony especially when I travelled overseas. We have 3 major festivals each year, Chinese New Year for the Chinese, Hari Raya Aidilfiltri (Eid Mubarak) for the Muslims (predominantly Malays) and Diwali (Deepavali) for Indians. It is definitely not wrong that as a Chinese, we incorporate some Malay cuisines in our Chinese New Year delicacies.

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In fact, curry puff is so common and I was shocked that Wikipedia have a write up on this famous pastry that is of Portuguese influence. It is believed that curry puff originated from the Portuguese pastry, Empanadas. Per Wikipedia:

Curry puff (Malay: Karipap, Epok-Epok; Chinese: 咖哩角,咖哩饺; pinyin: gālí jiǎo; Thai: กะหรี่ปั๊บ, RTGS: karipap, IPA: [karìːpáp]) is a Malaysian, Singaporean, and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada. The curry is quite thick to prevent it from oozing out of the snack.A common snack in the region, the curry puff is one of several “puff” type pastries with different fillings, though now it is by far the most common. Other common varieties include sardines and onions or sweet fillings such as yam. Though differing in the type of pastry used, the shape and structure of the curry puff may suggest that it has its origins in the Cornish pasty. Curry Puffs are a very popular snack item in Indian Bakeries. Several variations of it are available based on the content of the puff, like Egg puff, chicken curry puff and paneer puff.Some varieties of the South Asian samosa are very similar to curry puffs.

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From the above definition, one would have a free hand to design the fillings you like. If you still want curry puff but afraid it to be spicy, you can use the Japanese curry roux to make it into a Japanese curry puff. You can refer to the post Japanese curry pies, a post that was once featured by Asian Food Channel on how to make turmeric curried potatoes that are not spicy.

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WHAT IS REQUIRED

Recipe adapted from: Epok Epok kentang potatoes curry puffs

Servings: Make 20-30 curry puffs depends on size

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For pastry:

  • 400 grams of self raising flour, sifted
  • 175 grams of butter or margarine
  • 160 ml of cold water
  • Pinches of salt

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For fillings:

This recipe is the simplest recipe and full of variations and feel free to increase or decrease the quantity stated here.

  • 2 onions – diced into small pieces
  • 2 potatoes – diced into small pieces
  • Some curry leaves (optional)
  • 2 tablespoons of curry powder or Garam Masala
  • 1 small cane of tuna (not in picture – optional)
  • 2 tablespoons of cooking oil (not in picture)
  • About 5 cups of cooking oil for deep frying
  • 1/2 cup of water (not in picture)
  • Seasonings to taste

Optional ingredients – Any spices that are used to cook curry such as chilli powder, cloves, anise, can be added. You can refer to the more authentic original recipes here.

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STEPS OF PREPARATION

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  • In a sauce pan under medium heat, put some cooking oil and stir fry the diced onion, curry leaves and curry powder until fragrant and onion are soft. Add in diced potatoes, stir fry until well combined. Add 1/2 cup of water.

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  • Let it simmer until the potatoes are soft and water dries up , add canned tuna (you can add earlier if you want) and seasonings to taste (e.g sugar, pinches of salt, pepper). Set aside for later use.

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  • In a mixing ball, beat your butter/margarine until light and pale. Add in sifted flour and cold water. Use the mixer’s slowest speed to stir until combined. Take out and lightly knead until smooth. Note that you can just rub the butter with flour with your hand, gradually add the water and knead until smooth. Stand mixer is optional.

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  • Roll the dough in a flat surface using a rolling pin. Cut a round shape out ( I used the cover from a Chinese New Year cookies container). Take out and stretch the sides. The sides should be thinner than the middle. Put 1-2 tablespoons of curry puff fillings. Pull the sides up and make it shape like a money bag. Remember to close the dough in the middle. Set aside for later use.

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  • In a sauce pan, have adequate cooking oil. Heat until when a wooden chopstick inserted, bubbles start to emit. To counter ensure the correct oil temperature, cut a small piece of dough and throw in the oil. If it turn brown too fast, the oil is too hot. Lower the heat to medium. Once the oil temperature is ascertained, put in all the money bags and deep fried until golden brown. If you are not speedy enough to handle the frying fitters, use medium heat. But when the colour is slightly golden, increased the heat to high and take out after one minute. This is to prevent the oil from absorbing back to the money bag so that you will have a crispy money bag. Drain and put on a piece of kitchen towel or oil absorbing paper before serving. Best served only when completely cooled but still crispy.

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Common shaping of curry puff

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  • Divide the dough into equally about 30-40 grams . Shape it into a ball and lightly flatten it. Use a rolling pin to roll it thin and of about 6-8 cm diameter. Place a tablespoon of two of the fillings on the centre of the dough. Fold half and seal the edges. Slightly press the fillings such that it conform to the shape we want. Pinch the edges in a regular pattern until all the edges are pleated.

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CONCLUSION

I honestly believed that this is definitely a good pastry to promote racial harmony. While this may not be able to keep for long, it will be an ideal party snack food for your Chinese New Year gatherings. Well, if you have good shaping skills, you can shape liked the traditional curry puffs as the recipe is essentially the same recipe.

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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A Good Party Snack To Try… Coconut Delights

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INTRODUCTION

This recipe came as a surprise. It is not my recipe nor a recipe  that I obtained from books or internet. It is a recipe that my Facebook friend from Athens had given me via private message in the mid night. She said that she loves these snacks very much and none of her friends have ever rejected her offer of this delicious snack. Her reason of giving me the recipe is very simple. She wanted me to try and share with more people and I have to thank her for her self less sharing of her recipe.

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On the next morning,  I read the ingredients and I knew immediately that it will be a very nice snack. There are only 3 ingredients in the recipe – sugar, desiccated coconuts and eggs.  Any combinations of these 3 ingredients will definitely be superb. It is just like Kaya (coconut jam) or traditional coconut tarts. Putting these 3 ingredients in another shape will not alter the taste.

IMG_67051 Prepared using fresh shredded coconuts

I have decided to try the recipe and on the next day, I happily rushed to the market to get hold of some freshly grated coconuts. I went home and tried the recipe. I found that something is funny, it is shapeless as the batter was very watery. I private message her and told her the scenario and she “screamed” – Did you read the recipe, it is desiccated coconut and not fresh coconut…… It was a blunder that I made…. Ha-ha. Well, the end product was also very nice.

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I told myself how can I issue a recipe that is not her original recipe. I hold on the post until yesterday. I went to the bakery shop and requested for the designated “desiccated coconut” and prepare another batch. Therefore, in this post there are two recipes, one is using fresh shredded coconuts and the other is using desiccated coconuts. Which is better? I should say both are equally delicious. But using the fresh shredded coconuts will yields very fragrant coconut aroma but the texture is slight chewy and almost shapeless. In fact, I like the rugged shape of the snack. On the other hand, the recipe using desiccated coconuts yields a much better shape, crispy on the outside and slight chewy in the middle but not wet. Frankly speaking, I loved both…

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RECIPE 1 – COCONUT DELIGHTS – USING FRESHLY GRATED COCONUTS


WHAT IS REQUIRED

Servings: Depending on size about 30 snacks

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  • 320 grams of sugar
  • 420 grams of shredded fresh coconuts
  • 4 eggs
  • 2 tablespoons of corn starch (not in picture)
  • 1 teaspoon of vanilla essence or lemon zest or orange zest (not in picture)
  • Some nuts for decorating (It can be any nuts – pistachios, walnuts, almonds, hazelnuts, macadamia, cashew nuts)

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STEPS OF PREPARATION

  • Pre-heat oven to 175 degree Celsius
  • Lightly greased a baking tray.

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  • Mix all ingredients (fresh shredded coconut, eggs, sugar, vanilla essence/lemon zest and corn starch) together. Stir until well mixed. Take a spoonful of batter and put it in the baking sheet.Place on baking tray with about 1 finger apart. lightly press it and put on top your desired nuts. Bake in the preheated oven of 170 degree Celsius and bake for 15 minutes or until the surface is lightly golden brown.

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RECIPE 2 – COCONUT DELIGHTS – USING DESICCATED COCONUTS


WHAT IS REQUIRED

Servings: Depending on size about 30 snacks

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  • 320 grams of sugar
  • 420 grams of desiccated coconuts
  • 4 eggs (disregard picture of 2 eggs)
  • 1 teaspoon of vanilla essence or lemon zest or orange zest (not in picture)
  • Some nuts for decorating (It can be any nuts – pistachios, walnuts, almonds, hazelnuts, macadamia, cashew nuts) – not in picture

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STEPS OF PREPARATION

  • Pre-heat oven to 175 degree Celsius and lightly greased a baking tray.

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  • Mix all ingredients (fresh shredded coconut, eggs, sugar and vanilla essence/lemon zest) together. Stir until well mixed. Shape the coconut into a small balls and put it in the baking sheet.Place on baking tray with about 1 finger apart. lightly press it and put on top your desired nuts. Bake in the preheated oven of 170 degree Celsius and bake for 15 minutes or until the surface is lightly golden brown.

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CONCLUSION

It is true that the snack is very fragrant full of coconut aromas. It is a rather addictive cookie and one is definitely not enough. I have to thank my Facebook friend, Ms.

Lianlian Loh Gliptis for her willingness to share recipes with reader and I concur with her that it is a good party snack to be served at party or small house gatherings.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

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UPDATED POST ON 11-10-2014

Craving for the buns that I can get hold in Singapore, and I have decided to prepare these buns to surprise my wife. We usually bought back from Sarawak if we visited our home town. There is no change in the recipe but I have decided to use the BASIC BREAD DOUGH RECIPE instead of the tangzhong dough recipe here.  Please refer here for the BASIC BREAD DOUGH RECIPE. I find that the basic dough is much faster without compromise quality of the buns.

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INTRODUCTION

This is a rather simple basic bun of which I am yet to trace the history. The uniqueness of this bun is its filling. The filling is made of butter, sugar and flour. Throughout my years overseas, I have yet to find buns that have this filling. The nearest that I have came across is butter milk buns where milk powder is used used instead of pure butter.

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I came from Sarawak, Malaysia. Sarawak is located in the island of Borneo. Since young, I have been eating these buns for breakfasts and snacks.

I missed the buns. The fillings are aromatic. It is sweet and buttery in flavour. When I made the first batch 2 days ago, I posted my pictures in the Google plus certain baking communities and my Facebook timeline, I was surprised that there are a number of readers and my friends are requesting for the recipe. What shocked me is that most of them in Google plus communities have never seen or eaten the buns before. Apparently, they are either curious about the fillings based on my descriptions.

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As for the first batch, I did not take any measurements, I have decided to do the second batch so as to share the recipe with the readers.

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SARAWAK STYLE BUTTER BUNS

Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. The so called butter buns in recipe books are mostly refer to buns with no filling. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. In addition, they are also different from the so called “butter buns” whereby a butter cube is wrapped by the dough and when baked, the butter melts into the bread. Since there are possibilities of misunderstanding, I shall call these special buns as “Sarawak Style Butter Buns”.

Butter Buns – Normal buttery buns with no filling. (pic courtesy:  http://en.christinesrecipes.com)

Hong Kong Cocktail Buns – Fillings are shredded coconut and butter http://cornercafe.wordpress.com

Buttery Buns – Butter in the centre of the bun and melted when baked. This is also the type of buns commonly found in the famous Malaysian chain store called “Rotiboy” .http://thenewartofbaking.blogspot.sg

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Sarawak Style Butter Buns – Butter fillings. Found in Sarawak only.

   


THE PROCESS OF MAKING SARAWAK STYLE BUTTER BUNS

This illustration will use the Tangzhong method of bread making and it involved 5 stages in the following orders:

Part 1 – Making the Tanzhong (Water Roux) ..– Best to prepare the night before

Part 2 – Preparing the Dough for the 1st Proofing

Part 3 – Preparing the Butter Fillings

Part 4 – Preparing the Dough – Wrapping the Fillings and 2nd Proofing

Part 5 – The Baking Process

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TANZHONG METHOD OF BREAD MAKING

Tangzhong (汤种)is a relatively new method of bread making and the main advantages of it is because bread made using tangzhong were usually soft and fluffy and  able to keep longer. Previously, bread improver were used to make the bread softer for a longer period of time. However, this method have used all natural ingredients without any chemicals  to get the same effect.

According to Cookipedia:

“Tang zhong (also known as a ‘water roux‘) is a method used in bread making to create soft and fluffy bread which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.

To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. This is usually water, but can be milk or a mixture of both. The mixture is then heated in a saucepan until it reaches exactly 65°C (149°F), removed from the hob, covered and left to cool until it is down to room temperature, when it will be ready to use. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. If you are not making your bread immediately, the tang zhong will keep in the fridge for a couple of days, but will need to be brought up to room temperature before use. The tang zhong is added to the main flour with the liquid and mixed in and kneaded as normal.

The amount of tang zhong used should be about 35% of the weight of the main flour. It is best to make a little extra, because the liquid will evaporate slightly during heating. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted. “

(http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong)

You will note that my recipe for Tang zhong (that are detailed below) are different from what is mentioned above. You can either use my recipe or the recipe as mentioned above.

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PROCESS OF MAKING THE SARAWAK STYLE BUTTER BUNS

PART 1 – MAKING THE TANG ZHONG (WATER ROUX) …..

What is required

  • 50g bread flour
  • 50g boiling water (water should be boiling hot, otherwise you have to put it over the stove to cook it)

Steps of preparation

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  • Get ready the bread flour in a mixing bowl. Pour the boiling hot water into the flour, mixed well and shaped into a ball.
  • Let the ball cooled down at room temperature. Once cooled, covered bowl with a cling wrap and keep it in the fridge overnight.
  • This recipe will make about 90 g of tanzhong. If you cannot finish tanzhong, you can put it in a container and keep it in the fridge for future use.

Update:

The picture below is from my second batch whereby I have used the method specified in the Cookipedia above and is append here for your reference.

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What is required

  • 25 g of bread flour
  • 125 g of cold water

Steps of preparation

  • In a metal mixing bowl, mixed the water with the cold water. Stirred until well mixed.
  • Place the flour mixture under medium to low heat until the mixture boils.
  • Continue to stir until it resembles some types of glue or when the mixtures start to dissociate itself from the wall of the bowl. Cool and keep it in the refrigerator for the portion that was not used.

PART 2 – PREPARING THE DOUGH – 1st Proofing

What is required

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  • 180 g of bread flour (you can substitute 5 g of bread flour with milk powder, in that case you need only 175 g of bread flour)
  • 30 g of sugar
  • 4 g of instant dry yeast
  • Pinches of Salt
  • 35 g of beaten egg (the above picture is for illustration. 35 g of eggs is equivalent to about 1 egg)

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  • 55 ml of fresh milk
  • 20 g of butter – soften
  • 45 g of tangzhong, refer to recipe above (about half of the tangzhong made above)

 


Steps of preparation (dough)

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  • Mix all ingredients except softened butter and beat at slow speed for about 5 minutes.
  • Add the softened butter and continue kneading at medium high-speed for about 20-30 minutes or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough.
  • In the flat surface dusted with normal or bread flour, take out the dough from the mixing bowl and slightly knead it using hand for 1-2 minutes and shape it into a ball.
  • lightly oil you mixing bowl and place the ball in the bowl. Cover with damp cloth or cling wrap (to prevent moisture loss).

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  • Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s temperature.
  • If you are using a metal mixing bowl which are slightly cold when touched, put it in your oven at temperature of about 30 degree Celsius for about 10 minutes or when your bowl feel warm when touched.

 


PART 3 – PREPARING THE BUTTER FILLINGS

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What is required

  • 150 g of butter
  • 150 g of sugar
  • 180 g of flour

Steps of preparation

  • Melt the butter in the microwavable bowl (1 minute). Alternatively, you can also melt it over the smallest heat directly under the fire.
  • Add the sugar to the hot melted butter, stirred until dissolved.
  • Add in the sifted flour gradually and used a spoon to stir until well mixed.
  • Let the flour mixture cooled down and let it rest for at least 5-10 minutes (note that the flour need sometime to absorb the liquid and don’t worry if it is too watery. After 5 minutes, the flour will also expand and you can see a slight increase in volume.
  • Once cool, shaped it into 10 small balls of about 40 g each. Set aside for later use.

 


PART 4 – PREPARING THE DOUGH – Wrapping the fillings and 2nd Proofing

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  • Take the dough out, punch into the dough to let any trapped air escaped. Knead for one minute and divide into 10 equal size round ball.

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  • Wrap the dough around the butter filling ball as even as possible. Put it in a baking tray and cover with the same damp cloth.
  • Let it proof for another 30 minutes or when balls were almost double in size.

 


PART 5 – THE BAKING PROCESS

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  • Set the oven to temperature 190 degree Celsius.
  • Put  in the oven and bake at 10-15 minutes. After 10 minutes of baking, egg wash (please see below) the buns quickly and continue baking for about 5 minutes or when the top start to turn slightly golden brown. Alternatively, you can egg wash first before you send into the oven. I prefer to egg wash at the latter stage as I can control the colour better.
  • Egg wash – Crack one egg and mixed with 3 teaspoons of water and 2 drops of oil, slightly beat and sift into a small box, use the brush to brush on top of the surface. The purpose is to let the buns looks shinny and golden brown. 

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  • Take out from the oven and transfer to a rack for cooling.

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MODIFICATIONS AND VARIATIONS

  • For the butter fillings, you can add 1-2 tablespoons of milk powder to the flour. Personally, I do not prefer to have milk powder added since it will negate the butter aroma. However, commercially, they do add milk powder to this and in fact, my kids loved the fillings that have milk powder.
  • For the dough, you can add 1 teaspoon of milk powder as well. However, both this modification are not traditional methods of preparation.

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CONCLUSIONS

  • This is a traditional bun that is very popular among the Sarawakians.  The history has yet to be traced. However, this bun is usually prepared by Hainanese “kopitiam” (coffee shops) and most of the good bakers are Hainanese. Hainanese are the descendants of immigrants from the Island of Hainan in People’s Republic of China. It is also a Chinese dialect group and they are very good chefs and pastry chiefs. This is because they arrived South East Asia later than other Chinese dialect groups (like Cantonese, Hokkien, Foochow) and they were employed as chefs in the then British families and well to do local and nonya families. They were trained by the British in baking and when the colonial era ceased, they started to set up coffee shops cater for the Chinese immigrants in from China. The consumption and usage of butter in pastry were mostly influenced by the British administration. Though unconfirmed, however , it appeared to be logical because Chinese traditional cooking did not use its butter in its delicacies.
  • The Sarawak Style butter buns have a nice buttery fragrance and taken a bit resembles taking a teaspoon of butter and sugar in the mouth….It is divine especially eaten with a cup of tea or coffee. It is ideal as a breakfast item or afternoon snacks.
  • The use of tanzhong in this recipe made the bread softer even after a day or two. This newly developed baking method is widely used by bakers in the Asian region and that is one of the reasons that sweet buns and soft buns were popular in Asian region. The texture will definitely different from the traditional method of bread baking.

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Hope you take a move in trying out this new recipe. For my readers who are in other countries and never tasted this bun, just take a bowl, add equal amounts of melted butter, sugar and flours, stirred and put in the microwave for 2 minutes. Have a small scoop of filling and tell me if this is your cup of teas.

Thanks for reading and have a nice day. Cheers. 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Nothing To Shout About–A Simple Walnut Butter Cake

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INTRODUCTION

I loved the cake very much. The cake is tasty, very moist and soft though it was not as fluffy as what I wanted it to be. However, I believed that it is my fault because of my hurry folding of meringues (egg whites).

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That morning, I was extremely busy and rushing to send my kids to school. I am rather impatience when I folded the egg whites and I forgot to knock the baking tin against the table, therefore, some meringues were trapped in the batter causing the cake becoming dense and have holes on the top part of the cake.. That is my mistake and not the recipes fault. I am still very pleased with the cake..

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One member in the Facebook Group asked me whether I have a walnut cake recipe. I said I did not but will be in my to do list. When I Googled the walnut butter cake recipes that morning, I found a few recipes and  decided to select this recipe :Indonesia Walnut Butter Cake”. I have selected this recipe because it looked like the walnut cake that I used to eat. As to why the name was associated to Indonesia still puzzled me. However, in Singapore, there is a famous bakery – Begawan Solo  (a bakery that sells a lot Indonesian cakes and cookies) have this cake as one of their popular cakes.

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WHAT IS REQUIRED

Recipes adapted from: Indonesia Walnut Butter Cake

Servings: One 9” x 9” cake

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  • 250 grams of butter
  • 200 grams sugar (divided into two 100 grams portion)
  • 200 grams of plain flour
  • 100 grams of fresh milk (not in picture)
  • 4 grams of baking powder
  • 200 grams of toasted walnuts, chopped
  • 4 eggs – separated into egg whites and egg yolks

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STEPS OF PREPARATION

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  • Lightly greased a 9’’ x 9’ square baking tin  or line the baking tin with parchment paper.

  • Preheat the oven to 160 degree Celsius.

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  • Blend the lightly toasted walnut using a food processor until as fine as possible. Set aside for later use.

  • In a big mixing bowl, cream half of the sugar (100 grams) with butter until light and fluffy. Add one egg yolk at a time, beat until well mixed. Repeat the same for the other 3 egg yolks. Scrap the sides and bottom of the mixing bowl ensure there is no unmixed egg yolk settled at the bottom of the mixing bowl.

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  • Sift in the plain flour and baking powder. Add the chopped walnuts. Use the mixer’s slowest speed to stir the batter until well combined. Add the fresh milk and fold until well mixed. Scope out to another mixing bowl for later use.

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  • In another clean mixing bowl, place your egg whites and beat using the machine whisk to whisk the egg whites until soft peak. Note that the bowl have to be extremely clean, dry and free of any oils. When the volume expands, add in the sugar (100g) gradually, beat until thick and glossy and until all the sugars dissolved (firm peak). Spoon the egg whites into the batter.

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  • Fold in the egg whites as swiftly and lightly possible until all the ingredients are well combined. Transfer the batter to the lightly greased baking tin or baking tin lined with baking paper. Knock the baking tin on the table a few time to ensure there is no trapped egg whites in the batter. Level and bake at 160 degree Celsius for about 45-50 minutes or when a skewer inserted comes out clean.

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  • Rest the cake for at least 1.5 hour in the cooling rack before cutting. It is best to leave the cake overnight before serving if time permits.

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CONCLUSION

Don’t judge this cake by the images you have seen in this post. It is a nice cake and I have to apologize that the dense look is because of my hurried folding of the egg whites. Trust me, by following the procedures above, you will definitely be able to come out a much better cake than I do. Taste wise is full of walnut flavour, moist and buttery.

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Four Seasons Blog Hop #32 (January 9 2014)

Four Seasons Blog Hop - Easy Life Meal & Party PlanningWelcome to the Four Seasons Blog Hop

A party where we can celebrate the greatness that each season brings to our lives.

So Let’s Get This Party Started!!Let's Get this Party Started Share your  food creations, gardening, clever projects, tablescapes, decorations, party themes, and inspirational knowledge … Ok, you get the point.  Join us every Thursday (opens Wednesday evening at 6:00 pm). Please stay for awhile and show some love to the guests, join us in the fun and grab a button. Four Seasons Blog Button

We will share your posts in a variety of ways on Pinterest, Twitter, Facebook and Google Plus.  We will also have features of the week! Be sure to follow our Four Seasons Board on Pinterest!

By participating in this linky party, you agree to have your posts shared on social media and Pinterest and to receive email and Google notifications for reminders about the party. If you don’t want to receive notifications, please let us know. If you are sharing on this party and have a linky party that you host or co-host, we would love to have you link it at the end of this post (after the Four Seasons Blog Hop)!  Your linky party will show up on the Four Seasons Blog Hop for the next month – just a small way in which we can show our appreciation and support to you!

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