STEAMED RED BEAN BUNS

Steamed Buns with Red Bean Paste
(Recipe adapted from here)

Ingredients:
(makes 12)
300g Hong Kong pau flour
3g baking powder
3g instant yeast
30g caster sugar
160ml water
15g vegetable oil

240g red bean paste

Method:

1. Sieve Hong Kong pau flour and baking powder into a mixing bowl. Add yeast, caster sugar and mix well.
2. Make a well in the centre of the flour mixture, add in water and mix to form a dough. Transfer dough onto a lightly floured work surface. Knead dough until it becomes smooth (about 5 mins). Knead in the vegetable oil and continue to knead for another 10-15 mins or until the dough becomes smooth and elastic.  Take a piece of dough  (about the size of a table tennis ball) and stretch it, you should be able to stretch it  to a fairly thin membrane without tearing off easily, if not continue to knead for another 5 to 10mins.
3. Roll dough into a smooth round, place in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 1 hr or until it doubles in bulk.
4. Punch down the dough and give a few light kneading to release the trapped air bubbles. Divide the dough into 12 portions (about 40g each). Roll each portion into a smooth round.
5. Flatten each dough into a small disc with your palm or a small rolling pin, make the edges thinner and the centre portion thicker. Wrap each dough with 20g of red bean paste. Pinch and seal the seams. Place dough seam side down on a square piece of parchment paper. Cover loosely with cling wrap and leave buns to proof for 20-25 mins.
6. Place buns in a steamer and space them apart so that they do not touch one another. Steam at medium to high heat for 12mins (make sure the water is already boiling before steaming). When ready, remove the lid carefully to prevent water from dripping over the buns. Remove immediately and serve warm. Keep any leftovers in fridge (covered with cling wrap or store in airtight containers) and re-steam till hot before serving.

WHITE SANDWICH BREAD

White Sandwich Bread
(Recipe adapted from here)

Ingredients:
(makes one 11cm x 11cm x 20cm loaf)

(A) Gelatinised dough (烫种)

75g bread flour
53g boiling water

(B) Overnight sponge dough (隔夜中种面团)

100g bread flour
60g water (room temperature)
1/4 teaspoon instant yeast

(C) Main dough（主面团）

225g bread flour
10g milk powder
22g caster sugar
5g salt
4g instant yeast
143g water (room temperature)
60g overnight sponge dough
gelatinised dough from (A)
30g butter (cut into cubes)


Method:

- Gelatinised dough (烫种)

Add the boiling water in (A) into the bread flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Wrap dough and leave it to chill in fridge for at least 12 hrs. (Bring back to room temperature before using.)

- Overnight sponge dough

Mix bread flour in (B) with instant yeast. Add water and mix to form a rough dough. Cover dough let it proof for 30mins. Wrap dough and refrigerate overnight. Note: only 60g is required. Bring back to room temperature before using.

- Main dough

1. Mix together bread four, milk powder, caster sugar, salt and instant yeast in a mixing bowl. Make a well in the centre, and add in water and overnight dough. Knead to form a rough dough. Knead in gelatinised-dough.
2. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15~20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
3. Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about 60mins, or until double in bulk.
4. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 3 equal portions. Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
5. On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the shorter end, roll it up swiss-roll style. Leave the doughs to rest for another 10 mins.
6. Flatten each dough and roll it out again to form a long rectangle (around 30cm x 10cm). Flip the dough over and roll up swiss-roll style, roll up as tightly as possible. Pinch and seal the seams. Place the three doughs, seam side down, in a well greased (with butter) pullman tin. (I use any rectangular tray as I dont hv a pullman tin)
7. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 50~60mins, or until the pan is 80% full. Cover the lid (well greased with butter) and bake at 220degC for 35mins. Unmold immediately and once cool store in an airtight container.

Recipe Source: adapted from Magic Bread by Alex Goh
 

SOUR CREAM MARBLE CHOCOLATE CAKE

Ingredients:
(Recipe adapted from here)


Chocolate Paste
3 tbsp cocoa powder
3 tbsp hot water

Cake Batter
250g butter, room temperature
350g caster sugar
5 medium eggs
2 tsp vanilla extract
210g sour cream (you can replace with yogurt)
420g all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/3 cup chocolate chips (I omitted this)

Method:

1. Preheat the oven to 180C. Sift flour, baking powder and baking soda.
2. In a small bowl, mix the cocoa powder and the hot water together to make a smooth  paste.
3. In a large mixing bowl, cream the butter and sugar together till light and fluffy. Blend in the eggs and then vanilla. Then add in the sour cream, and scraping the bottom of the mixing bowl to make sure it is evenly combined.
4. Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips or chopped chocolate chunks into the batter and mix well.
5. Remove 1/2 of the batter and mix in the chocolate paste in to it.
6. Spoon in big scoops of vanilla batter into the baking pan and alternating with some spoons on chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.
7. Place in the oven to bake for 35mins or 40 to 50 minutes if you use a bundt pan, depending on your oven. Bake till golden brown and the tester comes out clean. If the top of the cake browns too quickly, cover with foil first until done.
8. Once baked, remove from oven and let cool on rack for 15 minutes, then remove from pan and let cool completely. Enjoy!!

MEE HOON KUEH

(Recipe adapted from here. I did not add in the meat balls and shrimp)
Ingredients : Dough

• 500g all purpose flour，1tsp salt
• 200ml water
• 1 egg (lightly beaten)
• 1tbsp oil

Method:

• Mix flour, egg and salt in a large mixing bowl.
• Slowly add in water and knead to get a rough dough.
• add in oil and continue kneading till get a soft dough, take about 5mins.
• Shape the dough into ball, keep aside and cover with cling film & rest for 1 hour or more.

Soup Base:

• 100g ikan bilis (anchovy), 2tbsp soy bean, washed and cleaned。
• 1.5 litre water, 500ml meat soup 
• salt & fish sauce to taste.

Method:

1. Boil anchovy and soy beans in water for 45mins, discard anchovy n soy beans.
2. Add the meat soup into the anchovy n soy bean stock.
3. tasted with salt n fish sauce, set aside.

Others Ingredients:

• 200g fresh shrimps, stir fried, set aside。
• 200g mince pork, marinated with light soy sauce, sesame oil, pepper and tapioca flour. Stir fried and add in some dark soy sauce, fried till well cook, set aside.
• 20 meat balls
• 4 shitake mushroom, slice n fried till fragrant.

For Garnishing:

• 100g ikan bilis (anchovy), fried till golden brown and crispy.
• 15 shallots, finely sliced and fried till golden brown and crispy.
• Green vegetables such as bok choy.

To cook a bowl per person:-

1. Pour a small bowl of soup base (around 350ml) anf 4 meat balls into a cooking pot.
2. Once soup is boiled, turn to small fire. Tear the dough ball into small and thin pieces and drop it into the boiling soup.
3. Repeat until the dough is completed. Turn to big fire and cook for 1min and serve in serving bowl.
4. Add in mince pork, shrimps, mushrooms and green vegetables.
5. Garnish with fried anchovies and fried shallots.
6. Serve hot with cut chillies.

PUMPKIN MANTOU

Method:
(Recipe adapted from here)

1. cut pumpkin into small pcs. Steam till soft. Mash it while still hot. Set aside till cool before used.
2. Add water and yeast together. Mix well.
3. In a bowl add in flour, sugar, pumpkin puree and oil.
4. Add 2 in 3. Mix well. Knead till you get a smooth dough.
5. Rest dough for 5 minutes.
6. Roll out the dough into rectangle shape (or any shapes you like. I made mine into a rose). Brush some water on top of the surface.
7. Roll up the dough like a swiss roll. (I rolled mine into a rose)
8. cut into small pcs and put the small mantou on the wax paper.
9. Put the mantou in the steamer and proof for 15 minutes.
10. Steam on medium fire for 15 mins. (I actually used 30 minutes to proof)

OREO CHEESECAKE

Ingredients :
(Recipe adapted from here. I did not follow her steps.  I did my own method below.)
 
15 Oreo cookies (I used 1 roll)
8oz pack cream cheese (250g)
50g caster sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten, room temperature
60g sour cream (I used 75g) 

  Method:

1. Poured some tap water into a baking tray and preheat oven to 160C.
2. Crushed the oreo biscuits, add some butter and create a oreo biscuit base in a round tin.
3. Whisk cream cheese until smooth.
4. Add in sugar, beat until combined, scrape down the sides of the bowl when necessary.
5. Add in vanilla extract into the egg and mix well.
6. Add in the egg slowly, beat to combine, scrape down the sides of the bowl. 
7. Add in sour cream, beat untill combined. 
8. Pour the cream cheese mixture over the oreo biscuit base in a tin over a water bath for 40mins.  Leave to cool and refrigerate overnight.

HOMEMADE VANILLA MARSHMALLOWS (with egg white)

Ingredients :
(Recipe adapted from here )

Gelatin mixture :
15g Gelatin powder
30ml  Water 

Syrup :

15g Glucose syrup

150g Granulated sugar

50ml Water  

Others :

60g Egg whites  
1tsp Vanilla extract

Dusting mixture :
30g  Corn flour  
30g  Icing sugar
 
Method:
1.Line the base of 15x15cm pan with baking paper. Sift corn flour and icing sugar together, then sprinkle over the baking paper.

2.Put the gelatin powder and water in a heat-proved bowl and stir until the gelatin become moist. Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl). When the water boil take the sauce out of  the heat and place the gelatin bowl inside, stir until melt completely (when it melted you can let it sit in the pan and process the next  step).

3. In a sauce pan, put the sugar, glucose syrup and water and bring to boil over medium low heat.

4. When the syrup reaches 100°C, start whisking the egg whites. The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until the meringue is warm to touch pour the gelatin mixture into the meringue, and continue whisking it.

5.When the meringue cool whisk in the vanilla extract, then pour into the prepared pan, smooth the top. 

6.Let it sit for 12 hours.  Sprinkle the dusting mixture over the work surface. Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.

 

 

MIN JIANG KUEH

Ingredients: 
(Recipe adapted from here )
130g plain flour
1/2 tsp baking soda
1/2 tsp yeast
1 egg
25g sugar
160ml water 

Method:
1. Mix all ingredients together to form a smooth batter.
2. Leave it aside for 30 mins.
3. Pour batter into a non stick pan, smooth out to get an even thickness.
4. Cook on low heat for about 6-8 mins.
5. Remove from pan, spread your fillings. Fold into half and serve.

Filling : I used ready made peanut butter and lotus paste

CAT'S TONGUE COOKIES (SHIROI KOIBITO)

Ingredients:
(Recipe adapted from here)
70g Unsalted butter (I used salted butter)
150g Icing sugar (sifted) (I reduced to 110g)
120ml Whipping cream
2 tsp  Vanilla essence
60g Egg whites
130g Cake flour (sifted)
1/4 tsp Sea salt (I omitted this)

Preheat oven to 170C. Line the baking sheet with baking paper. (I preheat at 180C)

1. Melt the butter by putting the butter in a bowl and place over the pan of simmering
    water, then take the bowl out of the pan.
2. Pour the icing sugar and salt in the butter whisk to combine.
3. Pour the cream into the butter bowl and mix, then whisk in the vanilla essence.
4. Pour the egg whites into the butter mixture, whisk to combine.
5. Put the flour into the butter mixture, fold to combine.
6. Put the mixture into the piping bag fitted with 1.5cm nozzle.
7. Pipe into 6cm long cookie.
8. Bake the cookies for 10-15 minutes, or until golden brown around the edge.

HOMEMADE VANILLA MARSHMALLOWS (without egg white)

(Recipe adapted from here)
Bloom Stage
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water

Syrup Stage
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt

Mallowing Stage
2 teaspoons pure vanilla extract
3 tablespoons creamy peanut butter (I omitted this)

Coating 
1 1/2 cup of confectionery sugar
1 cup of corn starch or potato starch 

• Lightly coat a 9 X 13 inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly. (I used a 8" by 8" baking pan)
• Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
• In a 1 1/2 quart saucepan, stir together the sugar, 1/4 of the corn syrup, water and salt over high heat.
• Boil, stirring occasionally until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
• While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. (I double boiled over simmering water) (I Set the speed to low and keep it running.
• When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl.
• Increase speed to medium and beat 5 minutes.
• Increase speed to medium high and beat 5 more minutes.
• Increase speed to highest setting and beat 1-2 minutes.
• Beat in vanilla.
• Place peanut butter into a small bowl and add a quarter of the batter. Quickly stir until well blended. Scrape the peanut butter mallow back in the mixer bowl with the vanilla batter. Use a large spatula to gently fold the two batters together until mostly blended. (I omitted this step)
• Pour into prepared pan, using an offset spatula to quickly smooth it out.
• Sieve a layer of coating on top generously
• Let it set for about 6 hrs then cut into small pieces using a pizza cutter brushed with oil.  Put more coating on cut surfaces and shake off excess coating in a sieve.

BANANA CHIFFON CAKE

Prepare a 8inch (20cm) round cake mould, removable base preferred

(Recipe adapted from here.)
(I made the following changes :1) I used 5 small chiffon cake mould. 2) I preheat oven at 180C 3) I baked at 180C for about 25mins)

Ingredients of batter:

• 80 gm cake flour
• 3 egg yolks
• 14 gm caster sugar
• 35 gm vegetable oil
• 45 gm milk
• 1/8 tsp salt
• 2 ripe bananas, about 240 gm

Ingredients of egg whites:

• 4 egg whites
• 40 gm caster sugar
• 1/2 tsp cream of tartar

Method:

1. Preheat oven to 165C (330F). Use a small food processor to process the bananas into paste. Set aside.
2. Mix the egg yolks with 14 grams of sugar until smooth. Add oil, milk and mashed bananas. Combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form. 
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites 
5. Transfer the batter into the cake mould that shouldn’t be non-stick or greased. (The mould you use is very important to get the best result. It helps the cake avoid from shrinking too much after removing from the oven, once the temperature drops.) Pop in the preheated oven and bake for 55 to 60 minutes. Test it by an inserted needle coming out clean. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould. 

JAPANESE PASTRY

Puff Pastry
(Recipe adapted from here)

Ingredients A
300gm plain flour
100gm bread flour
40gm butter
1/8 tsp salt
15gm sugar
1 egg
160gm water

Ingredient B
300gm pastry margarine

adequate sugar

Method :

1. Mix ingredients A, knead to form smooth dough. Let is rest for 15 minutes.
2. Roll out the dough into rectangular shape.
3. Place the pastry margarine onto half side of the dough then wrap it up.
4. Roll out the dough into 1.5cm thick and fold the two ends to the centre then form a book fold with 4 layers. Let it rest for 15 minutes.
5. Repeat step 4 three more times.
6. Roll out the puff pastry into 3mm thick and 20x30cm rectangular shape, then brush the top with water.
7. Roll it up like a swiss roll. Keep refrigerated for at least 3 hours to let it firm.
8. Cut it into 10mm thick, coat both sides with sugar. Roll it to 2mm thick oval shape.
9. Place it onto a prepared pan lined with baking paper and sprinkle some sugar on top.
10. Bake at 170C for 20-25 minutes or until golden brown.
    

PAN FRIED BAOS/PANCAKES

Note: I did 2 methods of cooking - pan fried pancake with oil and pan fried baos using the method below. The method below tasted better than the oil pan fried method. I prefer this dough recipe than the stuffed chicken floss pancakes dough as it is softer and lighter.

Ingredients:
(Recipe adapted from here )
 
Dough 1:
100g plain flour
1/4 tsp salt
1 tbsp oil
45ml boiling water
10ml - 15ml water (to regulate dough)

Dough 2:
160g plain flour
40g cake flour
1 tbsp sugar
3g instant yeast
heaped 1/4 tsp baking powder
1 tsp oil
105ml water

Frying mixture:
Make a frying mixture of 230ml water + 2 tbsp flour + 0.5tsp sesame oil.

Method:
1. Mix all items for dough 1 together using a pair of chopsticks. If dough is too dry add in some water. Leave to cool.

2. Mix all items for dough 2 together till you get a smooth dough. Rest dough for 20 minutes.

3. After 20 minutes, knead dough 1 and dough 2 together. Rest dough for 20 minutes.

4. Divide dough into 20g pieces. Roll into flat round disk of about 8 -9cm in diameter. Wrap in 1 tablespoon full of the pork filling.

5. Heat up a little oil in a flat based fry pan, arrange all the baos in the fry pan and fry for 1 minute on medium low heat.

6. Pour in the frying mixture, make sure the baos are at least 30% but not more than 50% submerged in the frying mixture. Cover the fry pan with a lid till the frying mixture has dried up.
Half way through the frying process, remove the lid and sprinkle some sesame seeds onto the sticky baos.

Pork Filling:
150g minced pork
1 tsp sugar
1/2 - 3/4 tsp salt or (1/2 tsp salt + 1/4 tsp chicken powder)
1 tbsp soy sauce
0.5 tsp sesame oil
1 tsp - 2 tsp oil
1 tbsp water or chicken soup
1 tsp Chinese wine
some white pepper
some grated ginger
some minced garlic

a) 200g Chinese cabbage (diced)
b) 1.5 tsp corn starch
c) 1 - 2 stalks scallion (thinly sliced)

Method:
1. Soak the diced cabbage in hot boiling water for 1 - 2 minutes. Drain and leave to cool.

2. Mix all items in the pork filling together except (a, b & c) and stir with pair of chopsticks till mixture is sticky and paste like. Add in (a and b). Chill in the fridge till ready to use. Add in (c) only when you are ready to wrap the baos

ALMOST FAMOUS AMOS CHOCOLATE CHUNK COOKIES

Ingredients
(Recipe adapted from here)

250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt (i didnt add)
1/2 tsp coffee oil (obtained from Sun Lik, this is the one that gives the cookie its distinctive fragrance) (I didn't have this. I soaked some grinded coffee powder in corn oil overnight, discard the powder and used the oil as a substitute for the coffee oil)
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i used nestum)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i used whole hazelnut.. toasted)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks (don't use cheap chocolate chips,the flavour is compromised)
300g self-raising flour (i used plain flour with 1/2tsp of baking powder)

Method
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.
Eat one freshly made and one the day after,there is a difference!

PANDA BREAD

(Recipe adapted from here.)

This is the translated version of TARO's Panda Bread recipe:

Ingredients: ＜600g loaf (206 x 108 x100h)
230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used skim milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
8g green tea powder dissolved in 10g boiling hot water (I replaced with pandan paste and added green colouring)
8g cocoa powder dissolved in 8g boiling water

Method:
1. Heat up milk and yolk to temperature of 38℃. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea (I changed to pandan).
4. Add chocolate to the 75g dough and knead till the colour is even. Add green tea (I changed to pandan paste) mixture to the 280g dough and knead till colour is even. (I did this step manually).
5. Prove all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 - 40 minutes.
6. Punch air out of dough and prove for another 20 - 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO's site).
8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO's site).
9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO's site).
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO's site).
11. Use 70g of the green tea (changed to pandan) dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO's site).
12. Wrap the rest of the green tea (I changed to pandan) dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO's site)
13. Place dough into a well-greased loaf pan and cover it with a lid and prove for 50 - 60 minutes in an enclosed area eg. microwave oven.
14. Bake at 200℃ for 25 – 30 minutes. (I baked at 180C)

CHOUX PASTRY CREAM PUFF

Ingredients: (8 puffs)
(Recipe adapted from here)

Choux Pastry:
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

Creme Patisserie:
240ml skim milk (I reduced milk to 220ml to have stronger egg yolk taste)
5 tbsp castor sugar
1/2 tsp vanilla essence
1 egg + 2 yolks
2 tbsp cornstarch

Method:
Choux Pastry
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

Creme Patisserie
1. Mix 60ml of milk with the cornstarch till smooth.
2. Add the beaten egg and yolks into the cornstarch mixture.
3. Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all the time.
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk. Stirring constantly till mixture thicken. Do not burn the custard.
5. Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.

Notes:
Do not open the oven door in the baking process. Open oven door to remove puffs only after the 30 minutes in-oven cooling process.

ROTI PAUN

Ingredients :
(Recipe adapted from here)
*makes 18pcs of roti paun and extra with few buns

Gelatinised dough
100g bread flour
70ml hot boiling water

1. Place flour in a mixing bowl.

2. Add hot boiling water and mix with wooden spoon to form a rough dough.

3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.

To prepare Basic sweet bread dough
300g bread flour (I mixed in some wholemeal wheat flour)
100g plain flour
80g sugar
1 tbsp instant yeast
½ tsp salt
175ml cold milk
1 cold grade A egg
60g cold butter, cubed (I added 30g more butter if I omitted the filling)

1. Combine flours, sugar, yeast and salt together in a mixing bowl.

2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs

3. Using a stand electric mixer, mix on low speed, adding cold milk gradually.

4. Mix until dough is well combined and leave the sides of bowl.

5. Add in the cold butter cubes and mix on medium speed until dough is smooth.

6. Shape dough into a ball, leave to proof for 40mins or until doubled.

Butter filling
100g butter, room temperature
80g coarse sugar

1. Mix butter and sugar in a small bowl, stir to combine.

2. Place in the fridge (to harden) before use.

To assemble roti paun
1. Divide and shape bread dough into a small ball weighted 30g each.

2. Spoon 1tsp of butter filling and wrap inside the small dough ball.


3. Place dough ball in a greased 9” round cake tin (removable base).

4. Once completed, set aside to rest for 15mins.

5. Apply egg wash on top of the dough balls.

6. Bake at preheated oven at 180c for 20-25 mins.