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

IMG_8512 

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.

IMG_8519


 IMG_0613

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.

IMG_06101

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.

IMG_8521

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.

IMG_06591


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

IMG_0487

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

IMG_8523

 


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.

 IMG_8508


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

IMG_6793

  • 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.

IMG_0665

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

IMG_0636

  • 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)

IMG_0637

  • 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)

 IMG_0638

  • 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).

IMG_0639

  • 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

IMG_0616

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

IMG_0606

  • 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.

IMG_0607

  • 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

IMG_0608

  • 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. 

IMG_0609

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

IMG_8510


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.

IMG_06141


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.

IMG_8517

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. 

IMG_06621

 


  • 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.  

IMG_8514

A Quick And Easy Dish–Tuna Kiwi Salad

IMG_8145

INTRODUCTION

Today is Saturday and I have done my marketing earlier in the morning when my kids are sleeping and the crowds in the supermarket were lesser. I have just completed my marketing, cleaned my seafood and put back to the fridge and is time to issue my post today.

IMG_8111

Some of my close friends were asking me why am I having  a daily post.. Frankly speaking, I am tired of taking pictures, cooked, taking pictures again, compile, blog and publish. I do not have any worries about of what I am going to blog about as I have to cook at least one meal a day and there are many household recipes that I can blog. However, it is my intention to build up my readership number and my recipe database within a year.. That explained the reasons of my daily posting and  I will alternate between household savoury dishes and pastry items..I am sorry to take up your time to hear an old “grumbling”……

IMG_8141

Putting that aside, today I am going to share a very simple salad recipe that I have prepared yesterday. It should be one of the healthiest cuisines that I have blogged about as the fats involved is minimal and the ingredients are packed with proteins, vitamins and minerals. This is my own creation and I do not have recipe for you to refer. It is really a refreshing alternative after a few post of meat dishes such as Dongpo Meat and Chinese Barbecue Pork.

IMG_8104

I have named this salad as “TUNA KIWI SALAD” though the major ingredients were tomatoes. I will also share a number of presentations that you can consider how to serve this delicious salad.

IMG_8147


WHAT IS REQUIRED

Servings: About 6-8 persons

As it is a salad, therefore, I am rather reluctant to give an exact quantity. The quantity and types of ingredients are for reference only.

IMG_8071

Must haves

  • 3-4 large tomatoes

  • 1 small canned tuna (either in oil, with brine or with mayonnaise)

  • 2 tablespoons of olive oil (if canned tuna is in brine is used)

  • 2 kiwi fruits de-skinned and cut into small cubes.

  • Pinches of salt

  • Some shredded cheddar cheeses

Optional and substitutable

  • Pinches of black pepper

  • Some chopped coriander leaves or basil or Italian herbs preferred

  • 2 boiled eggs – cut into small pieces

  • Some pine nuts (not in picture)

  • Some cherry tomatoes (not in picture)

  • Some Chinese lettuces

IMG_8121


STEPS OF PREPARATION

IMG_8076

  • Cut the tomatoes into half. Use a spoon to take away the centre. Chop the centre into small pieces. You can either keep the seeds or throw away the seeds depending on how moist is your overall salad. However, it is advisable to throw away the seeds and juices but keep the centre. This illustration included the seeds and hence the salad was a bit moist.

IMG_8080

  • Cut the kiwi, boiled eggs, tomatoes and tuna into small pieces or chunks.

IMG_8085

  • Put all in a big mixing bowl. Add either chopped coriander leaves or dry Italian herbs, black pepper, pinches of salt and shredded cheddar cheeses. Stir until well mixed. Note: You have to be careful about the addition of pinches of salt.

IMG_8089

If your tuna is soaked in brine when you purchased it, there is no need to add salt but you may need to add in olive oil. If your tuna is soaked in oil when you purchased it, there is no need to add olive oil but you have to add it pinches of salt. If you prefer, you can add in some lemon juices.

IMG_8159

  • Scoop out the salad in the tomato cups or fresh lettuce leaves. Dust with additional cheeses or black pepper if desired.

IMG_8151


CONCLUSION

Personally, I liked this tuna salad very much. It is very healthy and easy to prepare. Try and see if you like the salad or not.

IMG_8093

Hope you like the post today and cheers.

IMG_8155

 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.

An International Pie That Will Suit Everybody’s Taste Buds–Japanese Curry Flavoured Potato Pie

IMG_7392

INTRODUCTION 

As a Malaysian, I loved curry but I can’t cook curry that is spicy because I have to consider the palate of my kids. Beside curry, I loved curry puffs but I do not really like the filo type of pastry or pastry that requires deep frying… and… I like the type of pastry that is usually used to make apple pies or chicken pies.  Therefore, I have decided to make “curry pie” using Japanese curry cubes. 

When I first travelled  overseas donkey years back, I always craved for Malay or Nonya curries. However, most restaurants overseas did not sell these curries. The more popular curries was the Japanese curries. Initially, I never like Japanese curries because it was sweet and not spicy hot.

IMG_7346

I did not “touch” these curries for many years until very recently because of my kids. My kids liked curries but they can’t take the spiciness. When we cooked curry, they will fight for the potatoes. When they know there was a curry dish, before their meals, they would take a cup of cold water with them. During the meal, they would dip the curried potatoes in the cold water and ate them. At times, they would run around the dining table because the washed curried potatoes were still too spicy hot for them.

IMG_7379

Two three month’s ago, my kind neighbour gave us some Japanese curries that she cooked and I am very happy to see that my kids were eating happily and requesting for more. Since then, it was quite common for us to cook Japanese curries at home and personally, I have get used to the taste and fell in love with it. Bear with me, the next post will also be another Japanese curry post and I am sure you will like it.

IMG_7395

This recipe incorporated both the Western and Asian cuisines ingredients. It is a normal pie crust and you have full flexibility to shape the pie crust topping to your desired pattern. It is cooked with Japanese curry cubes which was not spicy such that it will be more acceptable to Western readers. To make it creamier like Western pie, I have added fresh cream and some parmesan cheeses. The potatoes and curry should be well liked by the Asian readers as it is very common that potatoes are used curry cuisines.

IMG_7348



WHAT IS REQURIED

For Potatoes Fillings (Make 8 tarts)

IMG_7316

  • 3-4 potatoes (boiled and cut into cubes)

  • 100 grams of cauliflowers

  • 60 grams of Japanese curry cubes (about 3 curry cubes depending on brand)

  • 1/4 cups of parmesan cheese (optional)

  • 1/2 cups of double cream or whipping creams (optional)

  • Pinches of salt and sugar

  • 1 1/2 cups of water

IMG_7357



For Pie Pastry

IMG_7393

  • 50 grams egg yolks (lightly beaten)

  • 250 grams plain flour (sifted)

  • 20 grams of icing sugar (optional)

  • 125 grams of chilled butter cut into cubes

  • 50 grams of icy cold water

  • 1 egg yolk for egg washing

IMG_7351



STEPS OF PREPARTION

Preparation of Potato Filling

IMG_7321

  • In a pot, put the water and curry cubes and bring to boil under high heat. Once boiled, turn to medium heat. Add cauliflowers and let it boil for 1-2 minutes. Add in potatoes cubes and boil for 2-3 minutes. Add in cream, salt, sugar and parmesan cheese. Boil for another one minute before off the heat. Let it cool and set aside for later use.

  • It is wise that you take some cooked curried potatoes and taste whether the fillings suits your taste buds. It have to be slightly high handed with your seasonings because this pie crust is not very sweet.

IMG_7367



Preparation of Pie Pastry and Baking The Pastry

  • Preheat your to 180 degree Celsius.

  • Beat together one egg yolk, few drops of cooking oil and 2 tablespoon of water. Stir well and sift into a container. Set aside for later egg washing.

IMG_7396

  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix. Add lightly beaten eggs and water, mix slowly until it become a dough.

IMG_7326

  • Have a clinging wrap on the table, place the dough on top of the clinging wrap. Put another clinging wrap on top of the dough. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use your hand to press the dough against the sides and make it as even as possible.

  • Roll the remaining pie pastry into a flat piece, cut to small strips and set aside for later use.

  • Fill the pie tins with the curried potatoes. Place the dough strips on top of the curried potatoes in your desired pattern. (Initially, as I am unsure whether I have adequate dough to made a net pattern, therefore I have started the pie with this pattern. Subsequently, since I have some dough left, I have put additional strips to make it into a net pattern.)

IMG_7331

  • Use a brush to brush pie crust evenly and baked in the oven for 15 minutes .

IMG_7337

  • Take the pie out and perform the second egg washing. Wash thoroughly and bake for another 5 minutes.  Note that this step is optional but I like to do this for all my pastries. Should the pie have signs of burnt, lower the temperature by about 20 degrees and continue baking.

  • Transfer to the wire rack for cooling. Let it cool completely before take the pies out from the pie tins. 

IMG_7372



CONCLUSION

If you like curry puff, you will like this. The pies were prepared after taking into consideration the needs of both Asian and Westerner’s taste buds. Of course, if you like to make the curried potatoes using the local curry paste, it is definitely acceptable. If you like it spicy hot, add in some chilli paste… But I preferred the sweet Japanese curried potatoes with a mild taste of cheeses and creams.

IMG_7385

Hope you like the post today and cheers.

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 .

group-board-picture72222222222222222[1]

 

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.

IMG_7375

Small Appetite Foodie’s Apple Pie

Processed with MoldivIMG_6806

INTRODUCTION

Being a business analyst before I become a food blogger, I like to do research if times permit. Therefore, readers who read my blog may be wondering why I like to quote Wikipedia’s definition. Seriously, I like Wikipedia’s concise definition on the food that I blogged about and at times I will use it as a benchmark against the food that I made. The same applies for today’s pastry, apple pie.

Processed with Moldiv

Per Wikipedia’s http://en.wikipedia.org/wiki/Apple_pie,

“An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top, or alongside cheddar cheese. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.”

Processed with Moldiv

I have made an apple pie yesterday. When I was chatting with a friend in Google plus about my red dragon fruit cheesecake, he was asking me if I know how to make an apple pie. I told him that I have not prepared before as apples are rather expensive. Unlike Western countries, most apples were imported from temperate countries. However, I have tasted apple pies before and it should not be a big problem for me to replicate the apple pie that I have eaten before.

Processed with Moldiv

Actually, the apple pie that I am most familiar with are those sold in McDonalds. However, those pies were deep fried and what I am going to share in this post is the modified version of baked apple pie to suit Asian Foodies’ smaller appetite for sweet desserts… Pardon me if I am wrong..

IMG_6788

 

IMG_6800


WHAT IS REQUIRED

Dough – make one 8 inch pie without  top pastry

IMG_6846

  • 35 grams egg (lightly beaten)

  • 150 grams plain flour (sifted)

  • 30 grams of icing sugar (sifted)

  • 75 grams of chilled butter cut into cubes

  • 1 teaspoon of vanilla essence.

Note: If you want to cover the entire pie with top pastry, you will have to multiply by 1.5 times the above volume. The above volume did not intend to have a upper pie crust like American style apple pie.

Processed with Moldiv


Apple Fillings

IMG_6847

  • 4 large apples (de-skin, pitted and cut into 0.5 cm slices)

  • half cup of brown sugar

  • 1/2 teaspoon of cinnamon powder

  • 1/2 teaspoon of nutmeg powder

Note:

  • Selection of apples – Apples selected shall be those that are crunchy in texture such as Fuji Apple or Granny’s green apple.

  • Quantity of apples – The apples stated here are for the preparation of a flat thin pie of about 1.5 cm height. If you like the American version of apple pie, you may want to consider to increase your apples to at least 6 large apples (or even 8 depending on how deep your baking glass dish can take)

IMG_6794


STEPS OF PREPARATION

IMG_5683

  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix.

 IMG_6843

  • Add lightly beaten eggs and vanilla essence, mix slowly until it become a dough. Put it in the fridge to chill for 20-30 minutes. Note that if you are able to handle soft dough, you can by pass this step.

  • Have a clinging wrap on the table, take the dough from the fridge and place on top of it. Put another clinging wrap on top of the dough. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use you hand to press the dough against the sides and make it as even as possible. Use a fork to make some holes in the dough (optional). Set aside for later use. If you have some left over dough, just keep it to put on top of the apple fillings.

IMG_6844 

  • In another big mixing bowl, add the sugar and spices to the apple slices. Mix well and pour on top of the pie pastry.  Level it. If you have additional pastry left from the making of bottom pastry, your can put on top of the apple fillings.

Note: If you have opt to cover the apple pie with top pastry, cover the pastry on top the apple and make some hole to the let the water vapour escape when the apple is cooked.

IMG_6845

  • Bake in the oven at 180 degree Celsius for about 25-30 minutes or when the pie crust turn golden yellow. (Note that this is a thin pie therefore, cooking time is relatively short). Egg wash the top pastry if desired.

  • Can be served either hot or cold with sour cream, ice cream or even custards.

Processed with Moldiv


CONCLUSIONS

There are many variations of apple pies. Some have top pastry like the American style version. It were usually prepared using a deep glass dish. Some are without top pastry but substituted with bread crumbles and rolled oats as in the Swedish version of apple pies. The French have another version called Tarte Tatin.

IMG_6808

Knowing Asian’s small appetite for Western desserts, I have prepared this pie in a form of thin slice. Both pastry and apple filling are rather thin as compared to the Western version. And if the diner is of big appetite, he can just opt to have 2 slices at the same time……

Processed with Moldiv

GUAI SHU SHU | Guai Shu Shu is a “shu shu” that is “guai”….


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

 

IMG_68231

 Processed with Moldiv

How About An Eggless, Butter Less, Milk Less Chocolate Almond Cup Cakes?

IMG_0496

UPDATED POST ON 5-11-2014

I will include in this post another recipe that I have developed this morning, it is gluten free, dairy free, egg less and fatless. It is a rather healthy moist and aromatic snack.  I hope this post will benefit those who are on a certain diet.

IMG_0508

It is the same recipe for both cookies and cupcakes. For cookies just make it in smaller size and bake slightly longer.. It can be crispy or chewy. It will not be as crispy as those using flour.

IMG_0504

Taste wise is satisfactory. You can imagine taking some almond meal, add some cocoa powder, water and sugar.. It is definitely acceptable to most. Please scroll down for the second recipe.

IMG_0494

 


 

IMG_6487

INTRODUCTION

Seriously, when I looked at the recipe, I was curious how it would turn out to be. When I prepared the batter and baking, I am even more doubtful about its outcome.. I did not have any picture to compare and I did not know whether what I have prepared and baked was correct or not. Not until I took the first bite this morning that I am confident to issue this post…

This is an eggless, butter less and milk less cup cake that I have adapted from a 2003 recipe. I have printed out this recipe as early as year 2005 when I just started to have interest in doing some baking. Then, I have been cracking my head to look for recipes that were suitable for niche markets like health conscious people or people that are less fortunate like diabetes . While flipping my recipe file yesterday, I saw this piece of printed paper and I thought I might wanted to give it a try.

IMG_6515

While I am writing this post, I try searching this recipe in All Recipes Cake Recipes website, I am rather happy that the recipe is still there but with no picture, that proves that it is a very old recipe. The recipe was submitted by Ms. Kathy Thurston and some body named Ms. Bernadette Beaupre had gave some explanation of this cake:

“This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53′. Sprinkle brown sugar or dust confectioner’s sugar over the top.” — Bernadette Beaupre (Source: All Recipes Cake Recipes website,)

Since it is an eggless, butter less and milk less, what should be the structure liked. If you looked at the recipe in detail in later part of the post, you will note that there are some shortening and water. Butter less can be substituted with cooking oil or vegetable shortening (as in this recipe) and milk less can be substituted with any liquids (be it eggs or water). Therefore, the crucial element that determine the outcome of the cup cake will be eggs.

IMG_6498

Eggs have the role of supporting the structure of the cup cake or in general any baked products. They are binder which help to hold the ingredients together. In addition, it contributed to the liquid component in a cake recipe. Therefore, it is expected that without eggs, the cake will be dense and the rising of the cake will depend entirely with the leavening agents such as baking powder and baking soda. 

IMG_6466

I am worry about whether the dense cake will be dry and difficult to swallow. The conclusion is not, as the recipe have minimal vegetable shortenings and some liquids which is adequate to make the cake moist.

In this recipe, I have increased the amount of water, addition of cocoa powder and some almonds chunks. The final baked products were well beyond my expectations and I concurred it was some form of good snacks. As I was experimenting with this recipe, I have reduced the volumes and managed to make 4 small cup cakes. As with any other cakes, serving with additional sauces and whipped cream will heighten the palate to another level.

IMG_6493


WHAT IS REQUIRED

Recipes adapted from: Eggless, Butter less and Milk less Recipe by Kathy Thurston (make 8 cup cakes)

IMG_6570

  • 2 cups plain four

  • 1 cup white sugar

  • 1 cup almond chunks

  • 2 cups water

  • 2 tablespoons vegetable shortening

  • 2 tablespoons cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon of baking powder

IMG_6506


STEPS OF PREPARATION

  • Preheat the oven to 180 degree Celsius and get ready some cup cake moulds.

IMG_6571

  • In a sauce pan under medium heat, bring  the vegetable shortenings, water and sugar to boil and continue boiling for about 2 minutes.

  • Sift the flour, cocoa powder, baking powder and baking soda together into the liquid.

IMG_6572

  • Use a spatula to stir the batter until it is well mixed.

IMG_6573

  • Stir in the almond chunks and ensure it is well mixed.

  • Scoop into the paper cups for cup cakes and baked in the oven for about 20 minutes or when the skewer inserted come out clean.

IMG_6574


CONCLUSION

This is a rather unusual cake. So who should prepare this? In fact this cake is very suitable for people who are vegetarian in accordance with Buddhist principles.

In my circle of friends, I have a few friends who are vegetarians. However, though all are  vegetarians, there are certain ingredients that fell into “grey area” and subject to arguments.

IMG_6506

One of the ingredients is eggs. Some of my vegetarian friends do not eat eggs as they believed there may be an embryo attached to the eggs. However, other Buddhist vegetarians believed that current eggs are commercially “produced”, therefore , it is impossible to have any embryos in the eggs.  Even if you hatch the eggs, no chicks will be born,

Another two special ingredients are two diary products, milks and butters. Some vegetarian will not touch any food “produced” by an animals, therefore milks and butters were excluded in their diets. Whereas some choose to believe that as there is no need to kill a cow to get milks and butters, therefore, these can be included in the vegetarian diets.

IMG_6490

These belies have an impact in pastry terms. Every year, when I baked my pineapple tarts for my relatives and friends, I will have to bake two types, the normal with milk, eggs and butter and another version, which is rather hard to prepare that is eggless, milk less and butter less! Of course the onus will lie on me to find relevant substitute for the ingredients.

Hope you like this rather strange post today. But, I have to admit that looking at the picture, you may not be convinced until you take a bite of it. Have a nice day and cheers.

IMG_6513


RECIPE 2 – GLUTEN FREE, DAIRY FREE, EGG LESS AND FATLESS CHOCOLATE CUPCAKE AND COOKIES

 IMG_0498

WHAT IS REQUIRED

  • 1 cup of almond meal or almond flour
  • 3/4 cup of water
  • 1/3 cup of sugar
  • 2 tablespoons of cocoa powder

IMG_0500

STEPS OF PREPARATION

  • Pre-heat the oven to 160 degree Celsius
  • Mix all the ingredients above until well combined
  • Transfer to cup cakes cup .
  • Baked in the pre-heated oven at 160 degree Celsius for about 15 minutes or until a skewer inserted comes out clean

IMG_0502

  • For cookies, add about 1/8 teaspoon of baking powder to the batter, bake at 160 degree Celsius for about 20 minutes. Let it sit in the tray for 5 minutes before transfer to the rack for cooling. If you want it to be crispier, can extend baking time by another 5-10 minutes.

IMG_0506


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

IMG_0492


After Red Dragon Fruit Pie Bar, Shall We Have A Red Dragon Fruit Cheese Cake?

IMG_6387

INTRODUCTION

Life as a food blogger has his/her fair share of pressures. He/she will have to design a dish, prepare the dish, decorate the dish and take picture for the blog. A poorly taken picture may ruin all his efforts putting in for the dish he or she prepared.

IMG_6423

All bloggers will have its own strengths and weaknesses and some of my weaknesses are cake cutting, decoration and photographing. I am especially wary of cutting an 9” inch diameter cakes. I am not fully satisfy with the images in this post and I shall improve on it.

IMG_6400

Though I do not really like the colour of red dragon fruit, however, I am amazed by the visual presentation that it can create for cakes and pastry. I have blogged about red dragon fruit pie bars yesterday and have another half a red dragon fruit left. I thought it would be a good idea to use it for some cheese cakes. I looked up my favourite dessert cookbook “The Essential Dessert Cookbook” published by Murdock Books 2007 and found this Raspberry Swirl Cheesecake that I have always wanted to try but do not have the opportunity as it is not a seasonal fruit in Singapore and Malaysia. Prices of raspberry were rather costly and readers may not have a chance to prepare the cake if I blogged about it. So I have decided to use red dragon fruits for the cake.

IMG_6408


WHAT IS REQUIRED

For Biscuit Crust

IMG_6409

  • 150 grams of plain sweet biscuits

  • 50 grams of melted unsalted butter

For Fillings

IMG_6410

  • 500 grams cream cheese (at room temperature)

  • 125 grams caster sugar

  • 80 ml (1/3 cup) lemon juice

  • 315 ml (1 1/4 cups) of creamed (whipped)

  • 250 grams of red dragon fruit (meshed and become puree)

  • <font face="Microsoft PhagsPa"3 tablespoons of gelatine

  • 1/3 cup of water

IMG_6435


STEPS OF PREPARATION

Preparation of biscuit crust

IMG_6411

  • Blend the biscuits in a food processor. Add the melted butter to the biscuit crust and mix well.

  • Have a 9” diameter spring form baking tin, spoon the crushed biscuits and press firmly against the base of the baking tin. Chilled in the refrigerator for at least half an hour or until firm. Lightly grease the sides of the baking tin with butter.

For biscuits, it can be any type of biscuits. In fact I have used some biscuits that have some meringue on top and therefore you can see some coloured meringues in my biscuit crusts.

IMG_6441


Melting the gelatine and preparation of red dragon fruit purees

IMG_6412

  • Have a metal bowl, put in 1/4 cup of water and sprinkled the gelatine on top of the cold water as evenly as possible. Use a tablespoon to lightly stir the gelatine powder solution and ensure all the gelatine absorb the water.

  • Bring a pot of water to boil in a stove. Turn off the heat. Place the metal bowl with gelatine on top of hot water, stir until all the gelatines are dissolved without signs of gelatine powder. Leave the metal bowl floating in the hot water for later use.

  • Put the dragon fruits in the food processor and blend it until it become puree form. Add in half of the gelatine and set aside for later use.

IMG_6413

  • In a standing mixer, whipped the cream until firm peak form and set aside for later use.

  • Using the same mixing bowl, put sugar and softened cream cheese.

IMG_6414

  • Beat until light and smooth. Scrap bottom of the mixing bowl and ensure there are no deposit of cheese at the bottom of mixing bowl.

  • Add in half of the gelatine, lemon juice and whipped cream, use the slowest speed of the mixer to whisk until well mixed as indicated in the fourth images.

IMG_6415

  • Take out the spring form tin from the refrigerator and place some whipped cream cheese on top of the biscuit crust.

  • Place two to three tablespoons of dragon fruit puree on top of the whipped creamed and followed by another level of whipped cream cheese.

  • Perform the same procedures alternating between whipped cream cheese and dragon fruit puree until all was done. Use a knife to lightly swirl through the cheesecake.

IMG_6445

  • Lightly tap or shake your baking tin and you will see patterns start to evolve.

  • Chilled in the refrigerator for at least 4 hours before serving. Top with whipped cream or additional red dragon fruit or other topping as you wished.

IMG_6429

CONCLUSION

Not as difficult as one thinks to make this cake, The visual effect, in my humble opinion is astonishing. While in my red dragon fruit pie bars, the red dragon fruit appeared to be red in colour. However, in this cake, it appeared to be purplish colour which shocked me!

IMG_6439

It is a big cake, a 9” inches diameter cheese cake, I am now thinking how I can finish the whole cake!  Haha. If you are interested on cheese cakes, you may want to check out my other two cheese cakes –  Durian Cheese Cake , Ferraro Rocher Ice Cream Cheese Cake not forgetting the peanut flavour cream cheese ice – cream.

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

IMG_6444

Let Try Something New–Red Dragon Fruits Pie Bar And Blueberry Pie Bar

IMG_2700

UPDATED POST ON 5-12-2014

Saw some blueberry in the supermarket and I have decided to update this post with some new pictures. Decided to prepare blueberry pie pars.. I have always loved pie bars especially its crumbly top.. Unlike normal pie, pie bars have more short crust pastry than its fillings. If you like short crust pastry of any sort, you shall try this..No major changes in the recipe, just torn down the sugar content to suit Asian taste buds..Changes are highlighted in red.

IMG_2696

INTRODUCTION

I have been challenged that most of my recipes that I have written are very “colourful”. If you think that I like permitted food colouring, that is not entirely true. You may have seen a few post that uses food colouring, but that essentially was because I am doing it more for illustration and picture taking purposes. If you read my post on Rainbow Loaf, you will understand how I justified the usage of permitted food colouring and struggling whether such a post should be issued. While I don’t encourage the use of food colouring, but we have to be realistic in our daily lives. I strongly believed the usage of permitted food colouring are all over the food outlets. What about Angkukueh? Do you think all mango puddings are consistently as yellow as what you saw every time your bought it? How about various type of tapioca pearls, milk teas, pasta sauces or even moon cakes? Well that is up to individual and I tend to choose to believe that NOT all the green colour in the Pandan Kaya or Kueh Srimuka/Salat that are sold in eating outlets  are all from the Pandanus leaves….

IMG_6254

This post is  using a natural colour. A colour that I am very hesitant to touch. I even hate it when it stained my cloth! It is one of the very strong natural colour – Purplish Red dragon fruits. There is an influx of purplish red dragon fruits in Singapore supermarkets in current year. Though I do not really like to touch the colour by itself, but I do believed it will help to create a visual effect in pastry’s presentation.

IMG_6250

In last week’s marketing, these dragon fruits were on sale and I managed to get 2 big red dragon fruits for S$2.50.. I think that it is a deal and I think I should made use of its natural colour to make some pastries. Then it reminded me of some blueberries pie bar that I read while browsing the internet. therefore, I have decided to use these dragon fruits to prepare some dragon fruits pie bars..

IMG_2692

Pie bar is a type of short crust pastry usually loaded with seasonal fruits and served as desserts. Fruits that are usually used include strawberries, blueberries and blackberries.

IMG_6305


WHAT IS NEEDED

IMG_6292

Pie Pastry for crust and toppings

  • 400 grams of plain flour

  • 330 grams of butter (cold and cut into cubes)

  • 300200) grams of sugar

  • Pinches of salt

IMG_6293

Dragon Fruit Fillings

  • 4 eggs (about 200 grams)

  • 400 (250 ) grams of sugar

  • 100 grams of plain flour

  • 150 grams of sour cream or whipped cream

  • Pinches of salt

  • 200 grams of dragon fruit (meshed) or mashed blueberries

IMG_2694


STEPS OF PREPARATION

Meshing Of Dragon Fruits

IMG_6301

  • Use some kitchen utensils or sharp objects such as forks or knifes or potatoes mashers to mesh the dragon fruits.

IMG_6252


Preparing the short crust pastry

  • Get ready a baking tray of 12” x 15” baking tray.

  • Preheat the oven to 180 degree Celsius

IMG_6300

  • In the big mixing bowl, put cold cut butter, flour and sugar. Use finger tips to rub the butter and flours mixtures together until resemble some crumbs.

  • Divide the crumbs into two portion, one for the bottom layer and another portion for the toppings.

  • Press half of the pastry against the bottoms of the baking tray. Use a fork to make a few holes in the pastry and set aside for later use. 

IMG_2690


Preparing the fillings

IMG_6298

  • In another mixing bowl, beat eggs, sugar, and cream together. Add flour and followed by mesh dragon fruits and mixed well.


Assembling And Baking The Pastry

IMG_6295

  • Pour the dragon fruits fillings on top of the pastry. Sprinkle the remaining flour mixture evenly over the fillings.

  • Bake in the oven for about 45 minutes at 180 degree Celsius.

  • Cool at least one hour before cutting your desired sizes.

  • Best served with some whipped creams, ice creams, additional fresh fruits or on its own.

IMG_6255


CONCLUSION

  • It is a dessert that is not that tough to prepare. I believed it is still relatively uncommon in Singapore and Malaysia. For a person with sweet tooth like me, I definitely wouldn’t object such a treat. The crispy and crunchy toppings resembles a bit of the biscuits with some mild fruity flavour of the red dragon fruits.

IMG_2702

  • I have hold up this post for one day as I am unsure about the colour combination and the acceptability of this desserts in this area of the world. When I posted up to one international communities in Google Plus, I was being encourage to proceed with the post as the pie bars looks appetizing.. Thanks to those members who have encouraged me to have this post.

IMG_6253

  • I have quite a number of posts in the past one month, this is due to the assistance from my mother in law who is visiting me and able to help me to “nag” my kids performs some household chores. In addition, Singapore was having a school holiday last week.  In the next few days, as my mother in law will be back to her home town, I will have to slow down my posting as I need my energies to nag and cooked for normal household meals. She has been a great helper in the house and I really appreciate and thankful for her presence and I know I am going to miss her like her grandsons and grand daughters…

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

IMG_2698


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

IMG_2688