STUFFED CHICKEN FLOSS PANCAKE

Ingredients :
(recipe adapted from here)

*makes 10pcs
300g high protein/bread flour
1/4 tsp salt
125ml milk
60ml warm water
1 tbsp sugar
1 tsp instant yeast

Filling- Chicken Floss (I also added another Gu Chai fillings)

Method
1. Mix warm water, sugar and yeast, set aside until frothy

2. Combine bread flour, salt, milk and yeast base in a mixing bowl

3. Knead the dough till smooth and elastic (I use KA mixer for 20mins, speed 3-4)

4. Leave to prove until double in size.

5. Divide the dough into small ball weighted 50g each, rest for another 15mins.

6. Flatten the dough, spoon some chicken floss on it, seal and shape round and rest for another 10mins.

6. Pan fry in a non-stick pan over low heat.

7. Use spatula to flatten the pan cake while frying.

8. Fry till both sides of pan cake turned brown.

DONUT

Ingredients :
(recipe adapted from here )

Makes about 12pcs 
A)
High Protein Flour 412g
Water 247ml
Instant dry yeast 10g (about 2tsp)

B)
High Protein Flour 103g
Egg 41g (about 1-2 eggs)
Sugar 62g
Salt 10g
Milk powder 15g
Butter 62g
Water 26g (i omitted this as dough is sticky)

Steps:-
1. Mix (A) ingredients and knead till smooth dough, set aside and rest for 1hour or double in size.

2. Mix (B) ingredients with dough (A), knead till elastic.

3. Weight dough 60g each and shape it into a ball, set aside and rest for 10mins.

4. Made a hole in the middle of the dough, and shape it like a donut shape (don’t need to use donut cutter, also you can check out the video to have better understanding).

5. Fry in hot oil until golden brown, once done, immediately coat with sugar.

SOUFFLE CHEESECAKE CUPS

Ingredients:

(Recipe adapted from here)

(Makes approx. 15 cupcakes)
125g cream cheese
60ml milk
40ml canola oil (I used corn oil)
3 egg yolks
40g caster sugar (I reduced to 25g)
20ml lemon juice (I reduced to 14g)
30g cornflour, sifted
3 egg whites
70g caster sugar (I reduced to 50g)


Preparation :
1. Preheat oven to 150°C (I preheat at 160°C) . Line 15 muffin holes with paper cups (use a 12-hole muffin tray plus 3 more in a 6-hole tray, or fill the remaining batter in a remekin).  Place a large tray of hot water inside the oven just below the shelf where the cheesecakes are to be baked.

2. Soften cream cheese with milk and oil in a bowl placed over simmering water, or in a double-boiler. Whisk until smooth, remove from heat and let cool until lukewarm.

3. Beat egg yolks with 40g (I reduced to 25g) sugar until combined, beat in lemon juice. Gradually whisk in cheese mixture to combine. Lightly whisk in sifted cornflour, mix well.

4. Beat egg whites until foamy. Then gradually beat in 70g (I reduced to 50g) sugar, spoonful by spoonful, until firm but just under stiff peaks stage.

5. Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed in. Repeat two more times with the remaining egg white mixture.

6. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim. (note: the top of the cupcake will sink when cooled, so it is advisable to fill each cup to the rim)

7. Place the muffin tray on the shelf just above the tray of hot water.

8. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned. (I baked at 160C for 50mins)

RED BEAN PANDA BUNS

Red Bean Panda Buns
(recipe adapted from here)

Ingredients:

(A) 200g bread flour / 20g plain flour / 25g sugar / 1/4 teaspoon salt / 1/2 tsp + 1/4 tsp yeast / 15g milk powder / 25g eggs / 115g water / 15g butter 

(B) 200g red bean paste (divide into 8 portions) / 20g white sesame (I did not use this)

How we do it:

1. Mix ingredients (A) with bread machine for 30 minutes until it become a smooth and elastic dough. 
2. Place the dough into a clean bowl and cover with cling wrap to proof for 60 minutes. 
3. Divide the dough into 8 portions and round them into small balls. Then fill the doughs with red bean and shape it into a smooth balls. Let the dough proof for 15 minutes.
4. Slightly flatten each dough and use a scissor to cut the edges into 8 flower pedals.(I did not follow this step. Instead I decorated the buns into panda design). Continue to proof for 10 minutes. 
5. Egg wash the doughs then top with some sesame (I did not follow this step). Bake at 190'C (I used 180C) preheated oven for 15 minutes until golden brown.

   

   Before baking

CHOCOLATE ECLAIRS

Chocolate Eclairs
(recipe adapted from here)

Makes twelve
300ml/1-1/4 cups double (heavy cream)
10ml/2 tsp icing sugar, sifted
1/4 tsp vanilla essence
115gm/4oz plain semi-sweet chocolate
2 tbsp water
2 tbsp butter

For the pastry
65gm/9 tbsp plain (all-purpose) flour
pinch of salt
50gm/1/4 cup butter, diced
150ml/2/3 cup water
2 eggs, lightly beaten

1. Preheat the oven to 200C/400F/Gas 6 (I preheat at 180C). Grease a large baking sheet and line with baking parchment. To make the pastry, sift the flour and salt on to a small sheet of baking parchment. Heat the butter and water in a pan very gently until the butter melts.
2. Increase the heat and bring to a rolling boil. Remove the pan from the heat and immediately tip in all the flour. Beat vigorously with a wooden spoon until the flour is mixed into the liquid.
3. Return the pan to a low heat, then beat the mixture until it leaves the sides of the pan and forms a ball. Set the pan aside and allow to cool for 2-3 minutes.
4. Add the beaten eggs, a little at a time, beating well after each addition, until you have a smooth, shiny paste, which is thick enough to hold its shape.
5. Spoon the choux pastry into a piping (pastry) bag fitted with a 2.5cm/1in plain nozzle. Pipe 10cm/4in lengths on to the prepared baking sheet. Use a wet knife to cut off the pastry at the nozzle.
6. Bake for 25-30 minutes, or until the pastries are well risen and golden brown. Remove from the oven and make a neat slit along the side of each to release the steam. Lower the oven temperature to 180C/350F/Gas 4 and bake for a further 5 minutes. Cool on a wire rack.
7. To make the filling, whip the cream with the icing sugar and vanilla essence until it just holds its shape. Spoon into a piping bag fitted with a 1cm/1/2in plain nozzle and use to fill the eclairs.
8. Place the chocolate and water in a small bowl set over a pan of hot water. Melt, stirring until smooth. Remove from the heat and gradually stir in the butter.
9. Carefully dip the top of each eclair in the melted chocolate, then place on a wire rack. Leave in a cool place until the chocolate is set. The eclairs are best served within 2 hours of being made, but they can be stored in the refrigerator for up to 24 hours.

VARIETIES OF BREAD USING SWEET DOUGH

I made a varieties of bread from the sweet dough recipe I did for Roti Boy.  Refer here   for the recipe on how to make the sweet dough.  I made walnut cranberry bread, ham and cheese bread and garlic bread.

Roll the dough into a rectangular shape.  Scattered the ingredients like nuts and cranberry on top of dough and roll it up like a swiss roll.  Cut into small pieces.

MRS NgSK's BUTTER CAKE

MRS NgSK's BUTTER CAKE

(I adapted this recipe from here.  I made the changes in blue)

Ingredients 
230gm butter (salted), softened (cool at 18-20C, not glossy)
200gm eggs, no shell (4 grade B eggs)
50gm + 150gm sugar ( reduced the 150g sugar to 100g)
200gm self raising flour, sifted.
60ml milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

Method
1. Preheat oven at 180C (conventional). (I only use 170C). (I baked at 180C) Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity)Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar (I used 100g) until pale and fluffy (KA speed 2-4 ). Put in vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Pour batter into pan and level.
7. Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 15 minutes because the top seems to be getting dark)

*Note: I did step 2 and 3 simultaneously. Butter in the stand mixer and egg whites with the hand mixer.