Homemade Chicken Vegetable Puff Pastry

Chicken Puffs is a perfect party recipe.

Today, I made another batch of chicken Puff.I made my own puff pastry and use one can of Flakes of chicken with mixed vegetable and one small onion.The pastry and filling can make about 12 medium puffs.HEY! its nice...to make it but time consuming.Well, not really time consuming but lots of cleaning up :).If you want to try my recipe...wish you all the best and enjoy!

You can make your own favourite filling.
Filling recipe

Here is what you need:

1 can Flakes of Chicken

Finely Chopped 1 small onion

1 cup mixed frozen vegetable

Salt

sugar

pepper

Heat a large frying pan over med-high heat. Add oil about 3 tbsp.When sizzling, add chopped onion.Reduce heat to med. Cook for 1-2 min, stirring often, or until lightly browned. Add mixed vegetable. Stir until well combined. Cook for a further 2 min or until vegetable are just softened.Add flakes of chicken,season with sugar,salt and pepper and stirring constantly until well combined. Remove from heat.Set aside to cool completely.That's it!

New recipe for Puff Pastry

250gm Flour

30gm butter

1/4 tsp salt

130gm water

130gm butter(cut into square shapeand then roll the butter into rectangular shape)

1.Mix water,salt and butter.

2.Add in some flour to mix well.

3.Add remain flour to mix into smooth dough.Rest for 10-15 mins.

4.Roll dough into rectagular shape.

5.Put butter(same size as dough shape)in on top of the rectagular dough .

6.Cover the butter with the dough.

7.Fold into layers.Roll out the dough 5mm thick.

8.Continue Fold into 3 layers.rest for 10-15 mins.

9.Turn dough by 90 degree and roll out the dough about 4mm.

10.Fold into 4 layers.Repeat the folding process and fold into 3 layers.I know it's confusing and pretty hard to imagine what is 3 layers folding.You can go to this website and check it out the step by step making of puff pastry.

http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/

Sweet Potato Chinese Crackers(vegan)

I always love to deep fry prawn crackers during Chinese New Year.When you deep fry it,in only a few seconds they will expand into a huge crackers.If you don't have prawn in your kitchen,you can always use sweet potato for the same recipe.The ingredients is very simple and easy to make.Try making your own Malaysian style sweet potato crackers during this summer.


Ingredients
200g -250g sweet potato
250g-300g starch flour
1tbsp salt
1tsp peepper
1/2 tsp ajinomoto(optional)
Oil for deep frying

Method

1.Steam and Mash sweet potato into puree.

2.Mix starch flour,salt,pepper and ajinomoto mix into a stiff dough.

3.Divide dough into 3-4 portions and roll into a long shape.

4.Place in a greased plate and steam for 45 minutes with high heat ot till cooked.

5.Leave completely cool.wrap with clean cloth and keep int he fridge till harden.

6.Cut into thin slices with sharp knife.

7.Place on a tray and leave under sun for few days(2-3days)till very dry.

8.Deep fry in oil before serving.

9.Enjoy

Traditional peanut cookies

Ingredients
A)

100gram roasted peanuts, finely ground

100g all-purpose flour
30g confectioners' sugar

30g castor sugar

B)

75-100ml peanut oil

1 egg yolk, beaten (optional)

Method
1.Preheat oven to 350 degrees F (175 degrees C).

2.Line baking sheets with parchment paper.

3.Combine together the peanuts, flour, corn flour, and confectioners'sugar in a large bowl until well-combined.

4.Make a well in the center of the peanut mixture.Slowly pour in the peanut oil and mix into a dough,slightly sticky dough.

5.Shape the cookie into a balls about 1/2-inch in diameter.

6.Place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.

7.Bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. Let cool on racks.

***It is best to use groundnut oil for an aromatic nut flavour.

Vanilla Swiss Roll

A)

3 Large Eggs

60g Castor Sugar
45g Flour
1/2 teaspoon baking powder (sifted with flour)
1/2 teaspoon vanilla essence
1/2 tablespoon ovallette

(B)
2 oz butter ~ melted (40g)


Method :

1. Place ingredients A in a mixing bowl. Beat on high speed for 7 minutes.

Lastly,(add in melted butter gradually)

2. Bake in a preheated oven at 170 C for 20 minutes.

3. Once baked, remove the cake from the tray onto a wire rack. Let it cool.

4. Turn the cake onto another piece of paper and spread the buttercream or fresh cream.

5.Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the filling to set before slicing it.

If you can't find ovallete,you can omit this ingredient.

scoop out 1 tbsp of flour and add in 1tbsp cornflour in the dry ingredient.

Lime Green and Pink Layered Cake

I just made this cake last night, and it was quite easy, and looks absolutely beautiful!I came across this recipe from Fitri 's blog the other day.Her cake looks so yummy.I enjoyed every step of the process, but now the only problem is that it is so pretty my kids can’t stop eating it! I still can’t get over how good it looks.Her recipe definitely worth trying!

Nothing is better than homemade cake

The cake is soft and moist.Her pretty colorful homemade cake tops it all!It was a huge success and I got 5 stars from my family.Too bad I couldn't make it exactly the same as her's because I only have two 8 inches round pan so I only can make it green and pink in color.

I am not good at frosting.As you can see I only sandwich the cake with buttercream and the top of the cake with some pink chocolate rice.If you don't have rose water,you can replace it with Rose essence.Fitri thanks for the recipe!

Hazelnut Peanut Ball Cookies

Believe it or not!I never try hazelnuts cookie before and only recently I started really appreciating the wonderful taste of hazelnuts.So I decided on making hazelnuts cookies using peanut ball cookies recipe because this is the only nuts recipe I have.The cookies may look somewhat odd adding peanut oil but let me tell you that they are delicious in their simplicity and original nuts flavour.

It's easy to make.No butter?No problem!No blender?No problem!

Just use your hand to mix all the ingredients and you are done.Shape into small balls,brush eggwash on top of the cookies and bake it for 15-18 minutes.

90g Plain flour
40g confectioner sugar
40g Ground Hazelnuts
75ml Peanut oil
1/8 tsp of salt
1/2 tsp baking powder
1/2 tsp baking soda

Sieve flour,baking powder and baking soda in a bowl.

1. Combine all ingredients in a large bowl except the oil.Use your hands to mix thoroughly.Add oil in a slow stream and knead into a dough.

2. Refrigerate dough for 30 minutes -- a very important step.

3. Form dough into tiny balls.

4. Place 1 inch apart on parchment cookie sheet.Brush egg wash on each cookies.

5.Bake in preheated 350-degree oven for 15-20 minutes or until set.

6. Let stand 1 minute in pan then remove to wire rack.

7.Cool completely and store in an air tight container.

sandwich White Bread

Today I began baking sandwich bread using a Bread pan with lid.I bought this in a baking supplies wholesale back home few months ago.This type of Bread pan perfectly baked breads all the time.A sandwich loaf is baked in a special pan also known as a Pullman pan, which has a sliding lid that covers the dough while baking, trapping the dough inside in order to create the rectangular shape.The pan is available in several sizes.It makes a great loaf of sandwich Bread.

I've always wanted to buy this bread pan but I couldn't find it here but you can always buy it online.The recipes for bread in a Pullman pan call for baking with the lid on for the first 25 minutes or so, then removing the lid and finishing baking.I know don't know why.After googling the Sandwich Bread using Pullman pan in different blogs,I don't see any difference between the Pullman pan and mine(with holes).They both came out perfectly in shape.Any ideas what's the holes for?

Here,I used the basic white bread recipe where you can find it on my previous post.Divide the bread dough into 2 balls and roll the bread dough shape into a cylinder.Then,place the lid on and check every 10 mins to see when the dough has risen double in volume and make sure the bread dough is within half an inch of the top.Finally,close the lid entirely.I baked it at 380'F for 30 mins.I have not used an egg wash but I used butter to grease the pan and remember to grease the lid.

Oops!I forgot to grease the lid!!!You can see the cracked on the surface.:(

Turned out wonderfull!!....enjoy!!

Japanese honey cake AKA Castella cake

Aha!Here I am!back to blogging.There are tons of reason for being away.One of the main reason is lacking in inspiration and idea for a while.OK lets get started!I always wanted to make Castella cake and love eating them.Yesterday,I tried making one and it was my very first Castella cake.
I think everyone know little about this cake already.Castella is a Japanese sponge cake made of sugar, flour, eggs, and honey. You only can find this cake in Japanese/Korean or Chinese grocery stores.The texture is soft and melt-in-your-mouth with scent of honey.It's usually baked in a rectangular loaf baking tin or mold. You'll need the basic sponge cake baking method and you'll also have to make a sort of rectangle mold (just use some parchment paper, and outline a rectangle with it.Then pour the batter in the loaf pan mold and let it set for a few minutes.Then bake it for 30-35minutes or until golden brown.Here is the recipe.


KASUTERA (CASTELLA)

1 cup granulated sugar
1 tablespoon granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract(I omit this)
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted(for best result)
1/8 teaspoon cream of tartar
1 tablespoon vanilla extract
3 tbsp milk (I add milk for extra moisture)

Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment.

In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.

Gently fold in sifted flour,alternately with milk.

In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry.

With a spatula, fold the egg whites in thirds. Pour batter into pan.

Tap gently on the counter to remove air bubbles.

Place on middle rack of oven 35 to 45 minutes or until golden brown.

Cool 20 minutes. Remove from pan carefully. Pull off parchment and cool completely.

Serve or store airtight for soft texture(for best result)

Notes:Don't add oil in this cake!!!!!!!!!!!!!!And do not add baking powder or baking soda!!!!!

Deep fried seaweed

Deep fried foods are my daughters favourite and they also love seaweed(Nori).I normally don’t like them, but after it was deep fried, it was great.I use basic frying batter but you can buy tempura batter from the Chinese or Japanese store.It was good and good combination,but I ‘d like try tempura batter next time.You can't store the deep fried seaweed because it won't crispy anymore if you leave it for more than half an hour.It should be serve right away.

A lot of people think deep frying is an unhealthy food. As long as the oil is hot enough and the food doesn’t stay in the oil too long.I think it should be fine.Don’t knock it til you’ve tried it!Remember to drink enough water especially this coming summer.I know its not good for you but come one once in awhile,anything can be deep fried.lol

Cut the Nori into rectangular shaped

Make a frying batter( rice flour,flour,water and ice cube)

Tips:Dip each Nori slice into the batter with hand to evenly coat and then place directly into the hot oil.Never use the chopstick or else the Nori will tear apart.

Pan fried red bean bun

Do you know how to make bread without an oven!Actually frying pan is a great idea for making a bun.Pan fried red bean bun AKA Hakka cheen loong bao is an old-fashioned traditional chinese dessert.It is usually wrap with roasted groundnuts or red beans paste.It's easy to make.

Recipe

For Filling:
200g red bean paste(shape into ball)
For skin Layer:
200g low protein flour(cake flour
1/2 tsp baking powder(dissolved in a little water)
1 1/2 tsp instant yeast
15g caster sugar
30g shortening or butter
100-150ml water

Method
1)Sieve flour and set aside.
2)Pour in the baking powder,instant yeast,sugar and shortening in the flour.Mix well.
3)Pour the water in a gentle stream.
4)Slowly work to form a non-sticky soft dough.
5)Leave the dough in a clean bowl to proof for 1-2 hours.
6)Scale the risen dough at 40g portions and shape into balls.
7)Flatten each ball of dough and wrap the filling in and seal.
8)Leave the flattened buns on a tray and wrap with a wrapping paper and proof a second time for 30 or untill double in size.
9)Arrange buns in a flat frying pan and pan fried it over low heat without OIL till both sides are golden brown.
10)It takes about 10-15 minutes.Serve hot.

Tips:Dissolve the baking powder in water to prevent the dough becomes yellowish.

A me-me tag

A tag from Ria's collection

Ria likes to know more about me.Sometimes I don't even know me very well and this is why I found this tag quite difficult for me to think what to write.

1. I am Marcia Lee.The only one in the world.
   
   
2. I like sharing food with others.Not only having a good company for food, but it's a good opportunity to try more different things and make it easier to choose.
   
   
3. I was baptized Catholic when I married to my husband and I don't go to church(pray at home sometimes).
4. In all things, I'm a slow worker.Even on houseschore,it always took me the entire week to finish.
   
   
5. I'm not a great writer but a great editor.I thing I only can write anything shorter and very difficult for me to write longer.
   
   
6. I am not a good cook but I am a good eater.
   
   
7. I can't sleep through a lot of light and background noise.I like to sleep in a room with a lot of blankets and make sure my feet is not sticking out form the blanket.
   
   
8. The first group singing competition I ever compete was in college.I felt like a superstar at that time.
   
   
9. I like to sing while I'm bathing.My favorite is "Wind beneath my wings"
   
   
10. My favorite fruit is Strawberry.
    
    
11. I'm the best singer in my family, but still not a good singer.
    
    
12. When I was in 20s I was a party girl.
13. I hate Star Trek. I know it's a quality show but it's too too boring for me.I don't understand why my hubby still enjoy watching it.
    
    
14. I don't plan ahead very well (such as backing-up files I might want later). Actually, that's not true. I plan ahead just fine. It's the execution of the plan that is often the problem.
    
    
15. I take physical, spiritual and emotional comfort from the tv. I realize this is weird, but I don't really care.
    
    
16. I prefer eye glasses to contact lenses.I look ugly with my glasses on.
    
    
17. I am in my early thirties.
    
    
18. I am the shyness extrovert I know. Or perhaps the most unsocialize person.
    
    
19. I'm a good speller with terrible grammar skills.
    
    
20. I rarely drink alcohol because I will get high right after the first few sips.
    
    
21. I am a natural worrier which turns into stress all the time.
    
    
22. If I can afford it, I would spend my time in travelleing the world than I would at home because now I don't go out much.
    
    
23. I enjoy computer games of all sorts (virtual,board, role-playing, etc),Currently addicted to combat arms which sounds odd butI am sure there are women, including myself, who have a desire to fight.
    
    
24. The first thing I will do is turn on my computer.I have a constant need to be done.
    
    
25. I don't talk alot because I have no one to talk to(besides my kids when they come home after school)

Here I like to tag Kim and Nazarina enjoy!

Oatmeal and Chocolate Chip Cookie

All the while I don't know that much about oatmeal cookies since I don't really like oatmeal.I always thought oatmeal cookies should be like dry,awful smell and not chewy.Until one day,I found a post from Sweet and Simple Bakes about oatmeal and chocolate chip cookie Monthly Baking Event.The pictures in the post looks delicious and without a second thought I quickly write down the recipe and try to bake it.

What a delightful surprise,the cookies came out with a wonderful aroma.The oatmeal and chocolate chip cookies are chewy and not too wet or too dry but just a little too sweet for me.Words cannot express it and you must experience it on your own..This recipe is simple and quick to make.Oh my goodness these are good and I have proof to show you!

Look at my daughter :)reach for a second cookies straight away

This turned out to be the best version of oatmeal cookie I've ate and ever made!

Butter cream swiss roll

I have tried making few swiss roll these days and I have to admit I was impressed with this one.It looked fine,soft and rolled well but I would definitely roll it with dry clean cloth next time or else the skin will stick to the wrapping paper.I used butter cream filling today and it was a hit for my families afternoon tea.

Recipe

Ingredients:

A)
4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt

B)
40ml Melted butter/canola oil
40gm milk

Method

1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.

8)Bake for 15-18 minutes.

9)You need to roll it immediately while it's hot,then let it cool.

10)Unwrap and fill your favourite filling and roll back up.

Croissant of the day

My very first attempt at making these croissants.I always wanted to make croissant for a long time but never really understand what the recipe meant by turning,folding and the rolling part.But from the video I watched the other day,then I had the clue what the recipe was referring to.If you need the recipe,there were lots of tips in Fine Cooking which were helpful.I used my own recipe for the dough,and follow the rest of the instructions.

Final proof

I cut down the butter layer measurement to 1 cup(not 1-1/4 cups) and I brush the croissants with milk only.It came out golden brown too.Remember,always start watching the croissants after 10 minutes as the butter can cause them to burn.According to the recipe,it calls for 400°F convection but I found the temperature is too high.I set the oven 360°F for about 13 minutes.

Phew!what a long process.Done!

I don't know what went wrong with my croissant.They were not what a croissant is suppose to look like.It’s supposed to have layers,right?But the outer layers of my croissants are crisp and the inner layers soft and buttery.Well,I’ll probably fold the dough a few more times to create more layers next time.I know I'm not there yet, but I am getting closer.

I prefer plain croissants with butter?or with tuna mayo.What type of croissant you like?chocolate,plain or almond?:P

Yam Swiss Roll

It's a challenge to make a swiss roll.First if the swiss roll is over baking then it will end up not easy to roll.Second,if the swiss roll is too dry it might turn out not soft(Not enough water or oil).Third,if the swiss roll is under baked(like mine)it will not presentable.It is also very important to adjust the right oven temperature and baking time for swiss roll.Another problem is the egg whites won't beat correctly if the sugar is added at the beginning.Adding it gradually, at the soft peak stage, so that you don't break down the "fluff" of the peaks.

Recipe

Ingredients:

A)
4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt

B)
40ml Melted butter/canola oil
40gm milk

C)
Some Icing(for decoration)

Yam filling
A packet of ready frozen yam filling( thawed)
Add some castor sugar,4 tbsp coconut milk and yam puree in a pan.
( Adjust the sugar according to your taste)
Heat the pan and stir till the sugar dissolve and creamy.Blend it in a blender till smooth.Set aside and cool.Method

1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.
8)Bake for 15-18 minutes.
9)You need to roll it immediately while it's hot,then let it cool. Unwrap and fill your favourite filling and roll back up.10)Leave it cool and then spread the yam filling and roll the cake. Sprinkle some icing sugar on top.

Cream Cheese Jelly Layer Cake

I am sure not everyone like No-bake cheese cake.Perhaps they found it horrible and doesn't compare to a baked one.Well,that's including my kids!No-bake cheesecakes are a type of dessert that usually includes gelatin,jelly powder or cornstarch to make it set up.It has silky,creamy and light texture.I rather take the extra time and make a baked one because no one in my family likes it.Baked cheesecake has that firm and slightly crumbly texture.For sure the it is much more tastier.A baked cheesecake is the only true cheesecake.Although it needs extra work but worth it.No-bake cheesecake can be tasty, but are no match for a really good baked cheesecake.

Recipe

For the jelly layer use:

• 1 pkt Strawberry Jelly or JELL-O

• Make the liquid jelly as instructed on the packet.

The base:

• An 8 inches thin layer sponge cake or cookies for the base.

For the cheese layer, mix:

• 300gm of philly cream cheese

• 200gm of cream, whipped

• 70gm white sugar or more(This amount can be adjusted according to your taste).

• 2 teaspoon gelatine melted in about 4 tablespoons hot water(1 tbsp lemon juice or vanilla essence) or Jelly powder(2 1/2 tsp with 5 tbsp hot water)
  

Method

• Beat the fresh whipping cream. set aside.

• Put the cream cheese into a bowl with the white sugar.
  

• Beat the cream cheese and sugar till light and fluffy.

• Gently fold in the whipped cream and gelatine or jelly mixture.Set aside.

• After the jelly has set,put the jelly on the bottom of a round 8 inches cake pan.

• Then,pour in the cream cheese mixture.

• Lastly,place the thin layer sponge cake on top of the cream cheese mixture and press lightly.Refrigerate till cheese is firm (usually overnight)

• Invert jelly cake onto a plate.Serve cool.

White Chip Chocolate Cookies

The easiest way of making cookies is by using two spoons to drop the soft dough onto the prepared baking tray.Usually it needs more space between dough to allow spreading.I normally like my cookies a little on the crisp side and not the chewy and soft.This recipe makes my chocolate chip cookies thin and crisp.If you like the chewy and soft cookie try not to use white sugar just use brown sugar it work for me or add instant vanilla pudding in your recipe.

Recipe

Ingredients

A)

70gm Sugar

110gm Brown Sugar

Pinch of salt

160gm Butter

B)

1 Egg

1/2 tsp Vanilla Essence

C)

200gm Flour

1/2tsp Baking Soda

1/2 Baking Powder

D)

100gm White chocolate chips(chopped)

Method

1)Cream (A) light.

2)Then add in (B)and cream till smooth.

3)Lastly add in (D) and mix well.

4)Drop a teaspoonful of dough into greased baking pan.

5)Bake for 15-18 minutes at 170c.

Macadamia Nutty Biscotti

Biscuit or Biscotti is a hard,dry and instensely flavoured cookie which is usually dipped in coffee or milk.They're made by baking a loaf of cookie dough, slicing it and then twice-baked.They come in several flavors including almond, chocolate, hazelnut and etc. Make sure stored it in a dry and airtight container to keep the cripsyness but if you want them soft just don't bake them hard on the second round in the oven so they stay soft.Usually, if biscotti recipes don't have egg whites and rice flour,they have a better chance of being on the soft side.This recipe isn't hard as a rock but crispy.

Recipe

Ingredients:

A)

4 egg whites

110gm castor sugar

Pinch of salt

B)

120gm Flour

30gm Rice flour

C)

100gm Whole Almonds

100gm Macadamias

1 tbsp Almond Extract

(1) Whisk egg white with sugar till light and fluffy.

(2) Fold in flour,nuts and almond extract lightly till till mixture.

(3) Pour into a 2 loaf tin and bake at 175C for 40 mins.

(4)Let it cool and refrigerate for few hours or till harden.

(5)Cut into thin slices about 2mm thick and bake at 150C for another 15 mins. till dry and crispy. Leave to cool before storing into containers.