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.
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
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.
(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.
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:
- Preheat oven to 165C (330F). Use a small food processor to process the bananas into paste. Set aside.
- 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.
- 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.
- 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
- 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.
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 :
- Mix ingredients A, knead to form smooth dough. Let is rest for 15 minutes.
- Roll out the dough into rectangular shape.
- Place the pastry margarine onto half side of the dough then wrap it up.
- 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.
- Repeat step 4 three more times.
- Roll out the puff pastry into 3mm thick and 20x30cm rectangular shape, then brush the top with water.
- Roll it up like a swiss roll. Keep refrigerated for at least 3 hours to let it firm.
- Cut it into 10mm thick, coat both sides with sugar. Roll it to 2mm thick oval shape.
- Place it onto a prepared pan lined with baking paper and sprinkle some sugar on top.
- Bake at 170C for 20-25 minutes or until golden brown.
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
