Updated Recipes Issued For http://www.guaishushu1.com from 14 December to 26 January 2016

INTRODUCTION

I am sorry that I did not updated this old blog since i have the new blog http://www.guaishushu1.com. However, this blog is still alive.

Just an update, the 24 posts that I have issued in the last weeks are as follows. Please click on the title or picture to go to individual recipes in the new blog. If you are following my old blog www. https://kwgls.wordpress.com, I would appreciate if you can follow the new blog too..

Due to the transition to this new blog, I have in in fact missed out a lot of readers of the old blog (https://kwgls.wordpress.com) who are still not away of the new blog http://www.guaishushu1.com. I just hope that they have a chance to see this update and follow me to get new recipes. On and off, I will update this blog and some sections of the old blog will be closing soon after Chinese New Year.


SPECIAL COMPILATION OF 80 CHINESE NEW YEAR RECIPES–PART 1–Cookies, Snacks and Cakes ( 80 春节食谱汇编 1–糕点和曲奇)

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Poon Choi aka Peng Cai or Basin Dish (盆菜)

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Red Bean Niangao (红豆年糕)

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Auspicious Koi Agar Agar (吉祥鲤鱼燕菜)

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Agar Agar Sweets (燕菜糖)

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Monkey Fortune Biscuits (猴王贺饼)

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Chickpeas cookies (马豆酥)

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Cashew Nut Cookies (腰豆酥饼)

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Coffee Cookies (咖啡曲奇)

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Chinese Almond Biscuits (杏仁酥饼)

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Oreo Milky Biscuits (Oreo 奶香饼干)

Oreo Milky Biscuits (Oreo 奶香饼干) 26

Traditional Flower Moulded Chinese New Year Snack–Honeycomb cookies, Kuih Loyang aka Kuih Ros (蜂巢饼或糖环)

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Kampar Chicken Biscuit (Kai Zai Paeng or 鸡仔饼)

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Lemon/Orange Meringue Kisses or Ice Cream Cookies (香橙蛋白霜饼/冰淇淋饼)

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Prune Lapis (黑枣千层蛋糕)

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Special Compilation On Egg White Recipes (蛋清食谱特别汇总)

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Braised Egg Whites (卤蛋白)

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Classic Cottage or Shepherd Pie (牧羊人馅饼)

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Korean Ginseng Chicken Soup–Samgyetang (삼계탕 韩式人参鸡汤)

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Braised Sea Cucumber With Minced Meat (海参酿肉)

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Chinese Preserved Radish Steamed Fish (菜脯蒸鱼)

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Sambal Stingray (烧烤魔鬼鱼)

Sambal Stingray (烧烤魔鬼鱼) 36

Sichuan Style Dried Fried French Beans (干煸四季豆)

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Mixed Fruit Log Cake (杂果树桐蛋糕)

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Sweet Peppery Meat (胡椒肉)

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INTRODUCTION

Dear readers, this is a transition period for relocating my blog from Http:kwgls.wordpress.com to my new Humble blog http://www.guaishushu1.com.;

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As such all the new recipes will be posted here..Therefore, for this recipe, I hope that you can go to my new blog by clicking HERE. or click on individual pictures  to read the recipe. I also hope that you can subscribe blogs from  http://www.guaishushu.com. Presently there are still many teething problems there which I hope to sort out as soon as possible.

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Thank you and have a nice day.

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Oreo Muffins (Oreo 小松饼)

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INTRODUCTION

Oreo is a trendy cookie and it seems that any recipes that have Oreo cookies will receive great attention. It is definitely one of the most successful product that Nabisco has introduced.

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My kids loved to eat Oreo and since I have a packet at home, I thought I might as well churn into some Oreo muffins and share with readers. Since October 2014, I has only shared one muffin recipe  it is time to create some recipes.

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You will be surprised that readers who excel in the preparation of chiffon and ogura cakes failed terribly in the preparation of muffins. Again, for muffins, not to over mix the batter is critical.

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Essentially, muffin is just a mixing of dry and wet ingredients lightly and swiftly.. Unlike other cake batters that need to mix until well combined, always remember that lumpy batter is acceptable or recommended for muffins. If you stir too much, gluten will be formed and your muffin will become kuih like structure.

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Preparation of muffins is fast, baking is also fast and taste is good. It is very suitable for working mothers.

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WHAT IS REQUIRED

Servings: 6-7 medium muffins depend on size.

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  • 125 grams of butter (melted)
  • 125 grams of brown sugar or castor sugar
  • 120 grams of self raising flour
  • 100 grams of Oreo biscuits
  • 50 grams of fresh milk
  • 2 eggs
  • 1/8 teaspoon of baking soda (optional)
  • Extra 2-3 Oreo biscuits for toppings

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STEPS OF PREPARATION

  • Pre-heat the oven to 180 degree Celsius.

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  • Melt the butter in the microwave. Add the beaten eggs and milk , stir until well combined. Set aside.

  • In a food processor, blend Oreo biscuits until fine. If you do not have a food processor, you can always put in a plastic bag and use something hard to pound it .

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  • In a mixing bowl, put self raising flour, baking soda, brown (or castor) sugar , stir until well mixed.Make a well in the centre.  Gradually pour the egg and butter mixture. Use a fork or tablespoon to lightly and swiftly mix the batter. Note that lumpy batter is acceptable.

  • Transfer the batter to the muffin cups filling at least 80% full. Top with additional Oreo crumble if preferred.  Bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes or when a skewer inserted into the centre comes out clean. Timing will depend on size of muffin and individual oven. Muffin taste better after one night of resting.

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CONCLUSION

All muffin recipes are simple and straight forward and do give it a try if you are an Oreo  fan.

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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 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Christmas Wreath Bread (圣诞花环面包)

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INTRODUCTION

It is my own wish to share one Christmas bread recipe per year for the reader and this year I have decided to share a wreath bread..

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Actually, Christmas wreath bread is nothing difficult and I have lots of idea how it should be done. As long as the bread is shaped in a circle, it can be called a Christmas wreath bread.

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I have amended the design along the way and I can’t exactly tell you the measurement of each part of the dough required. Well, for the leftover dough, I have used it to make it into buns shape ..For this bread, I have added mixed fruits to the bread but this is optional.

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To be frank, as I am not a Christian, I do not know exactly what is a Christmas wreath.. Therefore, I assumed many non Christians may not know too. As per http://www.holidayinsights.com/xmas/wreaths.htm,

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“Wreaths have been used as a decorative sign of Christmas for hundreds and hundreds of years. Christmas wreaths can adorn any part of your home, inside or out. In many homes, this symbol of growth and everlasting life can be found both inside and out. It is common to find a number of wreaths on doors, over the mantle, or hung in windows.The wreath has significant meaning for the season. It’s circular shape represents eternity, for it has no beginning and no end. From a Christian religious perspective, it represents an unending circle of life. The evergreen, most frequently used in making wreathes, symbolizes growth and everlasting life. Holly branches have thorns. When used in a wreath it represents the thorn on Jesus’ crown when he was crucified. Bright red holly berries symbolize Jesus’ blood that was shed for us.”

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WHAT IS REQUIRED

Servings: Prepare one big size wreath bread

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  • 500 grams of bread flour
  • 100 grams of sugar
  • 5 grams of salt
  • 11 grams (1 packet) of instant dry yeast
  • 30 grams of butter
  • 1 egg
  • 220 grams of lukewarm  water
  • 150 grams of dried fruits soaked in orange juice or cherry wine overnight

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STEPS OF PREPARATION

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  • In a mixing  bowl, mixed all the ingredients  together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. After 5 minutes, change from medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. Add the drained soaked dried fruits and knead for another 1-2 minutes until all the fruits are incorporated to the bread dough.

  • Transfer the dough out to a lightly flour surface.  Lightly knead for 1-2 minutes and let it proof until double in size. Cover the dough with a wet towel or clingy wrap. Proofing time will depends on the weather but it will take about more or less 30 minutes in Singapore weather.

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  • Take some dough, use a rolling pin to roll it to about 1 cm thickness. Use a round cutter to cut the dough and place a piece the dough to the baking tray. Cut the second dough and place half way on top of the first dough. Perform the same for the others until a round circle is form . This part shall used up about at least 60% of the dough but that depends very much on the size of your round cutter and wreath diameter.

  • Take some dough and shape it into a small ball.

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  • Stick the small dough balls at the side of the wreath. Use hand to pinch one side of the round flat dough and the small dough balls such that they are intact with each other. Let it proof until double in size.

  • Pre-heat the oven to 180 degree Celsius .

  • Once the second proofing is done, egg wash the bread (one egg yolk + 1 tablespoon of water, stir until well mixed, sift and apply). and bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes. Timing will depend on the size and thickness of the wreath .

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CONCLUSION

This is a soft bread and it taste like ordinary buns. Servings shall be pull apart style and served with butter and jam. I hope this post will benefit readers who are looking for Christmas bread 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 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.



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