Recipe: Chinese pan fried turnip cake

Posted by vivien | Recipe | Monday 31 August 2015 11:08 am
802 Total Views

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above is cooked mixture before steamed

Recipe:

472g grated daikon/chinese turnip

141g rice flour

141g wheat starch

19g cornflour

472g water

3 shallot, diced finely

38g dried shrimp, 4 tablespoon, chopped finely

half teaspoon salt

Note:
– must use shallot for best flavor, onion just don’t cut it. For this time, i am using Indian shallot, wonder what the more expensive variety of shallot like rose shallot or thai shallot will bring…

– many recipes specifying to use sugar, which i find is not really necessary, you can add half teaspoon sugar to this recipe if you want

Direction:

1. Combine the flours and water to form a slurry.
2. Over medium heat, in a wok or pan large enough to contain all ingredients, saute shallots under slightly golden, add shrimp and cook for a 2-3 minutes. Fry the dried shrimp till bubbly and very crispy add good flavor!
3. Add radish and cook for a further 3 minutes, remember to cook the radish through else the end product will end up wet and crumbly for water which comes out from radish during steaming or pan frying process.
4. Stir the flour mixture and add to the wok. Cook unit it thickens, stirring constantly.
5. Tip contents into an oiled loaf tin or 9 inch round tin.
6. Steam for 45 minutes until cooked through.

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I have tried 3 recipes of pan fried radish cake recipe, this out turns out the best. The other 2 radish cake turned out too soft. This out turns out just ok, soft without breaking up too much, and this recipe using the most wheat starch in ratio with rice flour, the other 2 recipes using much less wheat starch which could be the cause of too-soft-texture.

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pan fry

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pan fried

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom’s Mum Kitchen Diary) and hosted by May (厨苑食谱).


 

Recipe: Cream Puff

Posted by vivien | Recipe | Saturday 1 August 2015 9:30 pm
6,138 Total Views

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cream puff testing, i have used MIB-Malaysian Institute of Baking’s recipe and also king arthur’s recipe. In a way, i prefer king arthur flour’s recipe which yields puff which is slightly more dry and crunchy with less eggy softness

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piped

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baked


 

Recipe: Wholemeal bread

Posted by vivien | Recipe | Saturday 6 June 2015 11:31 am
Tags:
9,663 Total Views

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Using recipe from Malaysian Institute of Baking (MIB), i had a go at making wholemeal bread using bread machine as i only have a small hand mixer only suitable for cake mixing and definitely not for bread making, putting all wet ingredient into the bread machine, and topping with all dry ingredient

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weighing butter

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take the dough out from machine, and shape it into a pullman loaf pan

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baked

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looked wet and not brown enough

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whole loaf

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cross section, overall i find using bread machine may not have developed the gluten network enough, it is still okay though, can make again.


 

Recipe: Perfect Cheesecake

Posted by vivien | Recipe | Monday 9 March 2015 12:19 am
Tags:
11,945 Total Views

PerfectCheeseCake

Recipe from SimplyRecipes

I halved the recipes and make it into 6 -inch round cake and about eight muffin size small-cakes, below the portion used.

200g Munchy’s brand malt-milk cookies
Pinch of salt
70g melted butter

500g cream cheese
135g sugar, can be further reduced, maybe 100g will do
pinch of salt
1 tsp vanilla
2 large eggs
80g sour cream
100g whipped cream

For topping:
130g sour cream
10g icing sugar, can be further reduced, maybe 7g

When i first tried the cheesecake made in muffin size, it taste quite perfect. Whereas on the next day, i ate from the 6-inch cake round for a birthday party, it feels quite cloying, maybe this cake has to be quite cool to be good? For the picture above, the sour cream topping looks to be “melting” from the surrounding heat as we had move the cake around a bit while bringing it to a birthday party.

Since making this cake, i have made cheesecake using another recipe which uses lemon juice instead of sour cream, i find the lemon cheesecake taste quite good, so don’t think i will be making this sour cream version again as sour cream is quite expensive here.


 

Recipe: Overnight Chocolate Chip cookie (New York Times Chocolate Chip Cookies)

Posted by vivien | Recipe | Thursday 15 January 2015 10:18 pm
Tags:
13,937 Total Views

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recipe similar to previous try, only slight modified the amount of sugar

Below recipe makes about 36 tablespoonsful cookie, above are the cookie i made after leaving the dough in fridge 24 hours, leaving some to be baked after 48 hours in the fridge

First batch (24 hours rest period in fridge) turn out not bad, just that the one on the black bottom pan are little burnt on underside of cookie, next time should put the pan middle or upper. I left the cookie more towards bottom on first 10 minutes, subsequent 5 minutes in middle position

Baked in 180 Celcius, 15 minutes, turn out a soft cookie, i prefer it to be harder, crunchy on the side, and soft in the middle… Turn out i just need to bake the cookie slightly longer for a crunchy cookie

240g flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons sea salt, else normal salt
140g unsalted butter
70g brown sugar, can be reduced to 48g! 
100g granulated sugar, can be reduced to 60g!
1 large eggs
1 teaspoons natural vanilla extract
100g chocolate chips (i simply pour in desired amount of choc chips,ie 70g semi-sweet, 30g milk choc), can be reduced to 36gram!
Sea salt, optional for sprinkling on top of cookie before baking

Note: After i baked this batch, did try to bake choc chip cookie using less sugar and chocolate chip(noted in bold lettering above). In conclusion, can use total 108g of sugar for this 240g flour recipe, ie 45gram sugar for each 100g flour for choc chip cookie recipe.


 

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