Friday, September 28, 2007

Holiday Fruit Mix Butter Cake

The holidays are a time for friends and family and home cooking.I believe everyone is making fruitcake to sits on the shelf until the holiday season.So it's no surprise that holiday candied mix often show up in the supermarket and will probably stock different fruit mix brands,on the shelf.The moment I bought this holiday mix remind me that Christmas is coming soon.Eventhough few months away.I think you'll like it even if you usually don't like candied fruits (I usually don't).That's why I didn't put alot candied fruit in my fruitcake.The only ingredients I left out in this recipe are raisins and molasses.Who can resist the tempting smells coming from the kitchen.I can't even wait to eat it and I don't think I can keep it the fridge till christmas.Actually there are many different styles and recipes to choose.Have It Your Way...If there are certain fruits you don't like, you can always include more of another, or some of your own favorites.There are two basic types:-Light fruitcake and Dark fruitcake.I prefer dark fruitcake because it look tempting and I like the molasses aroma. I guess I have to make another batch of fruitcake now!

Chicken Bacon Pie

First, I must tell you I was out of flour for the last two weeks.As soon as I bought the flour,I can't wait to bake.This chicken pie was my first attempt.It’s much better than frozen as far as I’m concerned.This one is close to the “real” thing. . So, this is my family and friends favorite.

21/2 cups Flour
1 cup Unsalted Butter
1 egg - beaten
1/4 cup cold water
1 Tbsp white vinegar
1/2 tsp. salt

1.Cut butter and add into flour rub till mixture resembles fine crumbs.
2.Mix egg,vinegar and salt into flour and butter
3.Add water bit by bit to form a dough.
4.Put in the fridge for 15 minutes.

50g Bacon,diced

3 chicken thighs/breasts,boiled and diced
5 button mushrooms,cut into cube small size
4 Tbsp Onion, diced
1 Tbsp oil
1 Tbsp butter
3 Tbsp plain flour
½ tsp salt or to taste
1 tsp pepper
¾ tsp Chicken stock

5 Tbsp water
1 egg, lightly beaten

1.Heat oil and butter in a non-stick saucepan and fry the onion until fragrant.
2.Add chicken,ham,mushrooms and seasoning.
3.Add the water,flour and simmer until the gravy thickens.
4.Set aside to cool.
5.Roll out the pastry to 3mm thick.
6.Cut into round shape for the bottom and top shell enough to cover your small pie dish.
7.Stick pastry on bottom,and add a spoon filling into it.
8.Place a pastry on top and cut around edges so that it matches the shape of the pie dish.
9.Put a little hole in the top with a fork and brush with egg wash.
10.Bake in the oven for about 30 minutes or till cook.360'F

Wednesday, September 05, 2007

What is the best baked item that you make?Mine are sponge cake and crunchy butter cookies.
Macaroons and Biscotti are kinda tough for me. Biscotti have become very popular recently,I've been trying to bake a good biscotti for years.Till now that I haven't find the right recipe.I had difficulty in cutting them into thinly piece.The first Almond biscotti I'd ever tasted was three years ago.A friend of mine who are selling homemade Almond biscotti around KK coffee shops gave me some samples to try.It was really delicious!I did asked her to give me the secrect recipe but way.
About macaroon where they are called "amaretto or amaretti")What ever! is a cookie made with powdered almonds.Since I first saw of it in a cookbook,though I've never had a chance to try it.I've been working on them lately.A terrible success on this.My main problems was many crack and uneven shape.I think I need to do a thorough tasting investigation if i have a chance.

Hotdog Roll

Remember the steamed bun version 2 I made was kind of like sticky and not fluffy at all.Thanx to the expired yeast.After several failure of making a sponge bread,I've finally succeed!.yahoo...
This method requires so many hours of resting,kneading and proving.The whole process is completed by hand.That's really make me exhausted.The reason I wanted to make it again and again until I get a very soft kind of sponge bread was simply because I want to prove to myself that nothing is impossible.I don't want to learn quick and easy in baking.To tell you the truth.The bread stay soft after keeping it for few days if using sponge dough method. The second most important thing in making a soft bread is the temperature.Setting the right temperature will give you a soft crust.In my previous soft bun recipe,I was using the straight dough method.You still can get a very soft bun too.In my recipe,I used bread softener(Emulsifier)to get the soft texture.But now,I prefer to use the sponge dough method.It is much more healthier and more flavorful.These hotdog rolls was really fluffy and soft.Everyone loves it!You can use any recipes with you as long as the method of resting,kneading,proving and baking are accurate.You still can make a soft bread too.Recipe

1 package active dry yeast/instant(or 2 1/2 teaspoon)
1/4 cup warm water
1/2 cup warm milk
3 Tbsp sugars
1/2 teaspoon salt
1/4 All vegetable shortening
1 large egg,lighly beaten
2-2 1/2 All purpose flour

Egg wash
1 egg and 2 tbsps milk(lightly beaten)


1)Dissolve yeast,warm water and 1/2 cup flour;let stand for about an hour.
2)Put lighly beaten egg,yeast mixture,milk,sugar,salt,shortening and 1 1/2 cup flour in a bowl.
3)Knead to make a soft dough.Add another 1/2 cup flour if necessary.
4)Knead on lightly floured surface until smooth and elastic.
5)Pinch seam and tuck sides under,again piching seam about 8-10 minutes. )
6)Cover and let rise in a warm place until double in size about 45-1 hour.
7)Place in a greased glass bowl(better result in proofing).
8)Punch down dough and turn out on to lightly floured surface.Knead another 1 minutes.
9)Divide dough into small equal pieces;then roll into long shapes and swirled the hotdog.
10)Place hotdog rolls,about 2inches apart on greased baking pan.
11)Cover and let rise in a warm place for about 30-40 mintues.
12)Brush rolls with beaten egg and milk.If desired,sprinkle with sesame seed.
13)Bake at 370'F for 8-10 minutes or till golden brown.
Fill the baking pan with some hot water(not full)and put it on the lowest rack.

14)Quikly remove the rolls from the pan and put it in a rack for cooling.15)Brush melted butter for a soft and shining crust.

Notes:I put a small pan filled with water and put it on the bottom of the oven for steamed bake.(This is to avoid get a hard crust)

Sunday, September 02, 2007

Potato curry puff

Kuih Lidah

Lidah means tongue.The Kuih Lidah crisps are among several Sabah traditional food.
Kuih lidah crisps used to be packed in a plain plastic bags and sold at stalls in the neighbourhood.The secrect ingredients are milk powder and icing powder.Since I can't find milk powder in canada except baby formula,I omit it and only sprinkle the icing powder.One of my friend who sell kuih-muih in her village,gave me the recipe and taught me how to make it.Thank you so much Annie.The first time I made this was three years ago.It's simple!.I had saw a new version of kuih lidah in the market now.I coulnd't remember what they call it.Quite similar-it's just that the pastry they use is spring roll sheet and thinly cut into long pieces ,deep fried and sprinkle some icing powder on it.This was actually the leftover pastry I'd made for Curry puff.

Black Poppy seed Bread stick

I used leftover bread dough to make some poppy seed bread stick.They are crunchy and smell good too.Maybe the poppy seed have the strong aroma.You can substitute the poppy seed to sesame seed-If you don't like poppy seed..It's a big attraction for those crunchy-snack lovers.Like me!

Steamed Bun version 2

This time,I used Active dried yeast to make a steam bun.The method I made is a bit different .These buns are abit sticky and light but not fluffy as the first batch I made.Most dimsum restaurant use this method to make the bun.Depend on what kind of texture you like.I prefer the 1st batch of steamed buns I made.If you are looking for fluffy and soft bun,use Instant yeast to make.I am not good in pleating the bun.As you can see the buns I made is uneven.I am still looking for the right method to pleat a beautiful bun.