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.

NIGELLA'S OLD FASHIONED CHOCOLATE CUPCAKE

Ingredients :
(Recipe adapted from here)
Makes about 8 slices (or about 12 cupcakes).
For the cake
- 200g plain flour
- 200g caster sugar (I reduced to 140g)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 40g best quality cocoa (I used Valrhona for best results)
- 175g soft unsalted butter
- 2 large eggs (or 3 medium eggs like I did)
- 2 tsp real vanilla extract
- 150ml sour cream

For the icing (I skipped this)
- 75g unsalted butter
- 175g best quality dark chocolate, broken into small pieces (I used Valrhona Caraïbe 66%)
- 300g icing sugar
- 1 tbsp golden syrup (this gives the lovely sheen to the icing, but it is optional, in my opinion)
- 125ml sour cream
- 1 tsp real vanilla extract

Source from the video here which is made in a cake form.

STIR FRIED CRISPY MUSHROOM

Ingredients :

(Recipe adapted from here)

200gm Abalone Mushrooms
2 sprig curry leaves (I omitted this)
6 tbsps rolled oats (I omitted this)
2 tbsp butter (I omitted this)
 
Batter :
1 generous cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1 cup water

Seasoning (I skipped this) :
1/4 tsp ground black pepper
1/4 tsp ground white pepper
1/2 tsp chicken stock powder
1 tsp sugar

Method :
1. Clean mushrooms and slice to three or four pieces, depending on the size of the mushrooms. Keep aside.

2. Combine batter ingredients well in a mixing bowl. If there are lumps, use a hand whisk to whisk until batter is free from lumps.

3. Heat oil, enough for frying. Dip mushroom pieces in batter and fry in the hot oil until golden brown on both sides. Dish out and drain on absorbent kitchen paper.

4. Heat butter in clean wok until melted. Stir-fry curry leaves until fragrant. Add oats and seasoning. Stir-fry briskly, then add the crispy mushrooms. (I skipped this step)

5. Toss and fry over high heat until oats are crispy. (I skipped this step) 

6. Dish out and serve immediately

YEE CHAI PANG SPIRAL EAR BISCUIT

Ingredients :
(Recipe adapted from here) 
Makes : 48 biscuits

175g plain flour
1/8 tsp bicarbonate of soda
1/8 tsp Chinese five spice powder
1/4 tsp pepper
1/3 tsp salt
25g castor sugar

1 shallot, blended finely
1-3/4 tbsp oil
45ml or enough water

Method :
1. Sift flour, soda and five spice power into a mixing bowl. Add in salt, pepper and sugar. Mix in blended shallots and oil and add in just enough water to combine. Mix into a soft and pliable dough.

2. Roll dough out into a flat rectangle then roll up into a spiral. Put the roll in the freezer for 1 hour (this is done to harden the dough so that cutting it is easier).

3. Slice the roll thinly and deep-fry slices in hot oil over a moderate flame. Remove and drain the biscuits. (note: sliced as thin as possible as it is easier to bite else quite hard to bite if it is thick)

Store cooled ear-like biscuits in airtight containers

 

MAGNOLIA VANILLA CUPCAKE

Ingredients:
(Recipe adapted from here )
Makes approx. 36 mini cupcakes

85g Self-raising flour  
70g Plain flour  
113g Unsalted Liv butter, softened (I used SCS butter)
130g caster sugar  
2 large eggs, at room temperature  
122g Whole milk  
1/2 tsp pure vanilla extract (or vanilla bean for even more intensity)

Method:  
1. Preheat oven to 170°C.

2. Line muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.

5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

6. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.

7. Bake for 18 minutes, or when the top turns golden brown.

8. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

RASPBERRY MUFFIN

Ingredients:
(Recipe adapted from here)

Makes 24 Small Muffins

360g Plain Flour

Pinch of Salt

1tsp Baking Soda

2tsp Baking Powder

4 Eggs

200g Caster Sugar

180ml Vegetable Oil

270g Sour Cream <See Note 1>, softened at room temperature

2tsp Vanilla Extract

250g Raspberry

Icing Sugar for dusting, optional

Method:

1. Preheat oven to 170C.

2.Place 24 small cupcake cases into the lightly greased muffin trays. <See Note 2>

3.Sift the flour, salt, baking soda & baking powder into a bowl. 

4.Beat the egg & sugar in a separate bowl until pale & sugar is all dissolved. With low speed, continue beating the egg mixture, slowly adding vanilla extract, oil & flour mixture. Mix well on each addition.

5.Add the sour cream & mix until well combined.

6.Gently stir in the raspberries. Spoon the batter into the muffin cases to 80% full. I filled up to 90% & some of them were over-flow.

7.Bake for 15 minutes or until the cake tester comes out clean. Remove & let to cool in the pan.

8.Serve warm or at room temperature, dusted with icing sugar, if desired. Keep unconsumed muffins in an air-tight container.

Tip:

Don’t over-mixing as this results a tough texture.

CROISSANT

Ingredients:
(Recipe adapted from here )
Makes 9

1 and 1/4tsp instant yeast
45 ml warm water (less than 100 ° F/38 ° C)
1tsp caster sugar

250 g all purpose flour
2tsp caster sugar
1tsp fine salt
125ml milk
30 ml of neutral oil (sunflower, canola, corn oil)

120g unsalted butter at room temperature

1 egg yolk, for egg wash

To make dough
1. Mix yeast, warm water and sugar in a small bowl for 5mins.
2. Heat the milk until lukewarm, then dissolve salt and sugar in the milk.
3. Add flour, yeast mixture and oil in a mixing bowl. Slowly add in milk mixture and combine well.
4. Knead the dough until smooth. Place the dough in a bowl and cover with plastic wrap.
5. Let dough rise at room temperature for 3hours or until triple in size.  

Folding
1. Roll out the dough on a floured surface into a large rectangle of 14 x 8 inch (35 cm x 20 cm).
2. Spread butter on 2 / 3 of the dough and fold in 3 (The non-buttered the middle, then the last 1 / 3 above). Cover with plastic sheet and refrigerate for 30mins.
3. Take the dough out of the fridge and rotate the dough 90 degree so that the dough will be rolled in opposite direction from previous fold. Repeat this folding and resting process twice more.
4. After the final round, refrigerate the dough, wrapped in plastic wrap, 5 hours or overnight.

Shaping
1. On floured surface, roll dough into a rectangle 15 in. x 6 in. (38 cm x 15 cm ).
2. Using a pizza cutter, cut triangles 3 inches (7.5 cm) core.
3. Starting from the base and roll up towards the tip, pressing the tip of triangle to make the triangle longer. Pull away two corners at the base and roll it towards the tip to secure.
4. Place croissants 2inches (5cm) apart from each other on the baking pan lined with parchment paper.
5. Cover with plastic wrap/cloth and let rise for 1hour in a warm place (72F/22C) or until they have doubled in size.

Baking
1. Preheat oven to 475F (240C). (I baked at 200C as I'm worried my old oven cannot take the high temp)
2. Mix the egg yolk with a teaspoon of water, then brush on the croissants.
3. Bake the croissants in the oven for 12mins, until top is golden OR reduce oven temp to 190C and bake for about 15 mins, or until a deep golden colour.
4. Remove the croissants from the oven and place on wire rack. Cool slightly on tray before serving.