Chin Dui with Crunchy Peanut Butter

Chin Dui with Crunchy Peanut Butter

Ingredients

80 gr Glutenous Rice Flour

31/2 cup water

25 gr sugar

raw sesame seeds

Crunch Peanut Butter spread

Heat water and dissolve sugar and set aside to cool. Add sugary water gradually into the flour until a dough is form (discard any extra water to avoid dough being too sticky). Divide dough into 6 to 8 portions. Flour your hands and pinch out the dough into a round shape. Stuff some peanut butter in the centre and pinch the circumference of the dough together. If it is abit dry, damp your fingers with water when pinching it shut. Roll it in sesame seeds. complete the same procedures for the rest of the chin dui portions.

Heat oil on medium heat in a wok. Put Chin Dui in the oil and let it fry for a while. when it start to float a little, press gently with tongs or chop sticks. When it turns golden brown, remove and place Chin Dui over a paper towels to get rid of the extra fat. Serve while it last!

Nien Gau

Nien Gau

Ingredients

150 g Glutenous rice flour

50 g Wheat flour

200 g Brown Sugar

2 cups Water

3-4 Chinese rice bowls

Cling wrap for lining the bowls spray with olive oil

Steamer

Dissolve brown sugar in water(boil it) and set aside to cool. Mix together rice flour and wheat flour and add gradually into the cooled sugar water. Take extra care to dissolve all lumps in the water. Pour into lined chincese rice bows evenly. Boil water in the steamer and steam for 30 minutes or until firm when skewer comes out dry when porked. when cooled, remove from bowls and invert it onto plates or container. Freeze extra nien gau for later consumption.

I sift the nien gau mixture when I pour into the bowls to get rid of any small lumps. I was given the tips if your nien gau came out softer than usual, it is a goog idea to stick them in the freezer to harden them so that it would be easy to slice them for frying with eggs. I also tends to reduce the amount of sugar if you find it abit too sweet for your liking.

Potato Buns with Peanut Butter/ Jam/ Ham

Potatoes Bun with Peanut Butter/Jam/Ham

Ingredients

2 1/2 cups plain flour2 tbsp melted butter
2 tbsp sugar
1/2 cup mashed potatoes (boil potatoes beforehand. Mashed and cooled)

1 egg

1/2 cup warm water

2 tsp instant dry yeast

1/2 tsp salt

Fillings

Peanut Butter spread

Jam or conserve

Sandwich Ham cut into strips

To glaze bun

1 egg yolk

2 tbsp water

sesame seeds

I use bread machine for dough processing.

Dissolve yeast in the warm water and set aside. Put into bread machine; flour, mashed potatoes, butter, sugar, egg, butter, salt and the yeast dissolved in warm water. Set bread machine in dough mode and leave it to complete its cycle.

When dough is ready, remove from bread machine onto flour dusted surface. Divide dough into 12 portions. Roll one portion out into an oval shape, rub peanut butter across in the middle (amount depends on individual desire). Lift top and bottom over each other. Fold both sides inwards to form an envelop. (Do each type of fillings on four dough portions). Pick up the bun and place it folded side down on non stick baking tray (or line tray with baking sheets) and set aside in a warm place to rest for 30 minutes to double in size.

Glaze dough with egg wash (egg whites and water) and then sprinkles with sesame seeds. Bake in a 220 C oven for 16 minutes. Remove and leave to cool before placing in cake containers to avoid condensation or serve while warm.

Ginger Bread House

Ginger Bread House

3 cups plain flour

2 tsb baking poder

1 tlbs ground ginger

2 tsb ground all spice

6 egg whites

16 oz Sifted icing sugar

3/4 cup butter

7/8 brown sugar (pack it down)

1 tsb lemon zest

1 1/2 cups maple Lemon juice

1/2 cup maple syrup

2 eggs

Cream butter and sugar until fluffy in a big bowl. Add lemon zest, maple syrup and lemon juice. Add 2 eggs slowly. combin flour, spices and baking powder and sift before adding to the mixture. kneald into a dough, wrap in plastic and refigerate for at least an hour.

while dough chilling, cut out shape of the house wall.

2 pcs front/back of the house: 12.5 cm width x 11.25 cm height x square mid width up 5 cm for the pointy bit under the roof.

2 pcs side walls: 20 cm width by 11.25 cm

2 pcs roof: 23 cm with x 11 cm

Divide dough into six pieces, roll each out on smooth surface or in between two layers of baking paper. Use each template to cut out the shape. Bake in 190 c oven for 10 minutes. Remove and leave to cool overnight.

Beat two egg whites with icing sugar (add sugar gradually until foam becomes firm and smooth). Using a piping bag to pipe icing and glue all house pieces together at pace. Glue two piece at a time and allow them to dry out (around 15 minutes or so). When complete the house, leave it to dry out completely before adding all the decorations. Use any sweets/chocolate/nuts etc as you desire. Glue them on with egg white and icing sugar. Dust the house for snow. Have fun!

Coffee Flavoured Chiffon Cake

Coffee Chiffon Cake

Ingredient A
3 yolks
1 cup plain flour
¼ cup sugar
¼ cup vegetable oil
1/3 cup milk
2 tbsp instant coffee
¼ tsp salt

Ingredient B
3 egg whites
¼ cup castor sugar
¼ cream of tartar

Preheat oven to 175C
Dissolve coffee in the milk. Add in all wet ingredient in A. Sieve flour with all dry ingredient before combining all wet and dry ingredient in A.

Whisk egg whites together with cream of tartar until foamy. Gradually adding sugar until peaks formed. Add one third of the foam and fold into the coffee mixture until smooth. Fold in the remaining of the egg white foam gingerly until even.

Line 8” round or square with baking paper. Bake for 30 minutes then remove from oven. Simply lift the cake onto rack to cool. When cooled peel off baking paper. Slice and Serve.

Wholemeal Steam Pau

Wholemeal Steam Pau

Pau ingredient

400 gm wholemeal flour

100 gm plain flour

250 ml water

2 tsp instant yeast

50 gm sugar

10 gm vege oil

2 tsp baking powder

Filling

800 gm pork mince

2 tlbs soya sauce

2 tlbs sugar

1 tlbs corn starch to thicken

15 gm finely chopped ginger

Put oil in wok and fry ginger(add garlic if you wish). Add pork mince and then soya sauce, sugar and corn starch. Leave a side to cool.

Seasoning

1 tsp salt

2 tbsp sesame oil

1 tbsp soya sauce

2 tsp sugar

1 tbsp chicken stock powder

Bread Machine

Chinese pau steamer

Rolling pin

10 cm square pau paper for base

Put pau ingredient into bread machine, set machine in dough mode and leave it to work. When dough completed kneading circle, remove and place it on smooth surface. Cut dough into 10 portions. Use rolling pin to roll out one portion at a time into approx 10 cm round. Put enough fillings in the middle and lift side of the dough until it closes and place on one piece of pau paper. when finished with the remaining portions, put aside to stand for 15 minutes.

Put in the steamer to steam for 15 minutes, remove and serve warm. Can also freeze in freezer bags.

The wheath flour is good, gives the pau a different look! Hee It is not as pretty as the white pau, but hey, more healthy lor.