tag:blogger.com,1999:blog-50744641318949502072024-03-13T21:42:58.760+08:00ScrumPtious-FlaVoursWhatever I have tried to do in life, I have tried with all my heart to do it well; whatever I have devoted myself to, I have devoted myself to completely.
-Charles DickensWinniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5074464131894950207.post-72076070459113082322012-05-13T22:32:00.000+08:002012-05-13T22:32:09.961+08:00<span style="background-color: white; color: #38761d;">Milo 鸡蛋糕</span><br />
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This is my mum's recipe, every year during the 7th month she will make this to celebrate the ghost month.<br />
I ask her for the recipe and steam this for my company ghost month celebration last year. My colleagues was so suprise that I steam such a big one. I like to eat this hot and normally I will steam it.<br />
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<a href="http://3.bp.blogspot.com/-HZYeqrgc2Y4/T6-9KRe-oVI/AAAAAAAAAMI/U9PxefIU08U/s1600/Milo+Ji+Dang+Kao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="240" src="http://3.bp.blogspot.com/-HZYeqrgc2Y4/T6-9KRe-oVI/AAAAAAAAAMI/U9PxefIU08U/s320/Milo+Ji+Dang+Kao.jpg" width="320" /></a></div>
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<strong>Ingredients:</strong><br />
<br />
10nos Egg<br />
600g Sugar<br />
600g Hong Kong Flour<br />
150g 7 UP<br />
Milo 11/2 Tsp<br />
Water 2 Tbsp<br />
<br />
<strong>Method:</strong><br />
<ol>
<li>Mix the milo and water in a bowl and leave aside.</li>
<li>Beat egg and sugar at medium speed for 5 mins then change to high speed and beat for 10mins.</li>
<li>Sieve the flour and fold into the batter in 3 portion using hand mix.</li>
<li>Add in 7 UP and mix well.</li>
<li>Pour the batter into the mould lay with glass paper.</li>
<li>Use spoon to scope the milo water and pour on top of the batter in circle and use the tip of a metal spoon to swirl to create marbling effect.</li>
<li>Sprinkle some sugar on top to form a cross.</li>
<li>Boil the water, once it boil put it in and then turn to medium heat to steam for 45mins. Add hot water every 15 mins. </li>
</ol>
<br />
Note: the bamboo mould I used is 11" x 3"Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0tag:blogger.com,1999:blog-5074464131894950207.post-34615729799562009382012-04-19T21:14:00.002+08:002012-08-17T19:43:09.957+08:00<h3>
<span style="color: #38761d;">Japanese Mocha Red Bean Cheese Cake</span></h3>
This was bake very late in the evening around 9+, I was so blur that the recipe state 1tbsp of caster sugar for the biscuits base but I add in 50g of the sugar, so I add about another 20g of the biscuits and 10g of the butter, after taking out from the oven and use a big fan to cool it down and keep in the fridge, the clock tic tok tic tok to half pass 12am. I was so tired that I immediately roll to my bed. <br />
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The next morning I unmould the cake and slice into bar to bring to office to share with my colleagues. The marble print is nicely form and the red bean goes well with the green tea, lucky the crust is not sweet just nice. <br />
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<a href="http://4.bp.blogspot.com/-esFFWhSHj0Q/T5AGEuizq-I/AAAAAAAAAMA/LJoLPNk4JXo/s1600/Japanese+Mocha+Red+Bean+Cheese+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" qda="true" src="http://4.bp.blogspot.com/-esFFWhSHj0Q/T5AGEuizq-I/AAAAAAAAAMA/LJoLPNk4JXo/s320/Japanese+Mocha+Red+Bean+Cheese+Cake.jpg" width="320" /></a></div>
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<em>Biscuits Base Ingredients :</em><br />
<br />
100g Biscuit Crumbs<br />
50g Butter Unsalted Melted<br />
1Tbsp Caster Sugar<br />
<br />
<em>Method:</em><br />
<ol>
<li>Blend the biscuit into a coarse texture.</li>
<li>Pull all the ingredients into a mixing bowl and mix to a crumber.</li>
<li>Pour into the square mould 9" x 9" and press it firm.</li>
</ol>
<br />
<em>Cheese Filling:</em><br />
<br />
250g Cream Cheese<br />
150g Plain Yoghurt<br />
90g Sugar<br />
3nos Egg<br />
2tbsp Plain Flour<br />
200g Fresh Milk<br />
1Tbsp Green Tea Powder<br />
3Tbsp Hot Water<br />
Kidney red bean<br />
<br />
<em>Method:</em><br />
<br />
<ol>
<li>Dissolve the green tea with hot water and set aside.</li>
<li>In a mixing bowl beat the cream cheese and sugar to a smooth texture.</li>
<li>Add in the egg 1 by 1.</li>
<li>Mix well the yoghurt and plain flour and add into the above and mix well.</li>
<li>Lastly add in the milk and mix well.</li>
<li>Take out 100g of the cheese mixture and mix with the green tea mixture.</li>
<li>Put the kidney bean on the biscuit and pour the plain filling into the mould and use a spoon to dribble the green tea filling ontop.</li>
<li>Use a Mix to a marble pattern.</li>
<li>Steam bake at 160<span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 宋体; mso-fareast-language: ZH-CN;">°C for 1hr 15mins.</span></li>
<li><span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 宋体; mso-fareast-language: ZH-CN;">Let it cool to room temperature and keep in the fridge to let it set.</span></li>
</ol>
Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com2Bedok, Singapore1.324658 103.9323811.2929089999999999 103.892899 1.356407 103.97186300000001tag:blogger.com,1999:blog-5074464131894950207.post-19348170448473801852012-04-17T23:58:00.000+08:002012-04-17T23:58:31.439+08:00My stomach upset again..problem stomach cannot digest well, throw out whatever I ate. Whole night cannot sleep well so early this morning I went to Bedok Polyclinic to see doctor. The waiting time is not too long to take the queue number but to wait to see the doctor takes me 1hr 45min. Is was not very crowded today but the doctor was damn slow . Don't know what the doctor doing after the patient came out from the room it takes about 5-10mins for the next patient to see her. I notice one patient whose queue no is 8 patient behind me while in the queue to take the number to see the doctor has already went into the next room to see another doctor and left to get his medicine but I an still waiting to see my doctor. I waited till around 11.40 then get to see the Doctor. Once I went in she is like machine gun asking me - What's the problem with you, any fever , any flu, any urine, any poo? Within 3mins I was out of the room What is this, is she rushing for lunch..xyz..this doctor are very young should be those Yankee's whose just graduate and attach to polyclinic to do their practise..<br />
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Angrryyyyyyyyyyy... decide to go home and made some bread .. so I can knead and squeezee the dough to release my anger hahahaha...<br />
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<h3>
<span style="color: #38761d;">Green Tea Red Bean Loaf</span></h3>
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<a href="http://4.bp.blogspot.com/-PWj5H0A7R48/T4b6dXPA-EI/AAAAAAAAALA/AJD-bNYoftc/s1600/Greentea+Red+Bean+Bread+a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qda="true" src="http://4.bp.blogspot.com/-PWj5H0A7R48/T4b6dXPA-EI/AAAAAAAAALA/AJD-bNYoftc/s1600/Greentea+Red+Bean+Bread+a.jpg" /></a></div>
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<a href="http://4.bp.blogspot.com/-YVxS8brG_WA/T4b6gWu0ZeI/AAAAAAAAALI/T6HbngYwNVw/s1600/Greentea+Red+Bean+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qda="true" src="http://4.bp.blogspot.com/-YVxS8brG_WA/T4b6gWu0ZeI/AAAAAAAAALI/T6HbngYwNVw/s320/Greentea+Red+Bean+Bread.JPG" width="320" /></a></div>
<br />
<em>Tangzhong (汤种)Ingredient:</em><br />
<br />
<br />
<div>
</div>
</em>100g Bread flour <br />
500g water <br />
<br />
<em>Method:</em><br />
<br />
<ol>
<li><span id="goog_1755194708"></span>In a mixing bowl mix the flour and water over low fire, keep stirling until it reach 65°C then switch it off. </li>
<li>Use plastic wrap to cover the dough to prevent the top layer dry up and let it cool down before use. </li>
</ol>
<span id="goog_1755194709"></span><em></em> <i>Ingredients:</i><br />
<div>
</div>
<br />
<div>
</div>
237g Bread Flour<br />
1Tbsp Milk Powder<br />
3g Green Tea Powder<br />
30g Sugar<br />
3g Salt<br />
5g Yeast<br />
100g Milk<br />
78g Tang Zhong (汤种)<br />
25g Butter<br />
100g Red Bean<br />
<br />
<div>
</div>
<div>
</div>
<i>Method:</i><br />
<i></i><br />
<br />
<div>
</div>
<ol>
<li>Mix all the ingredients in a mixing bowl except salt, butter and red bean. </li>
<li>Mix to a dough then add in salt, butter and mix to a soft dough then add in red bean and beat at low speed for 10 sec. </li>
<li>Take out the dough and shape it round and cover a plastic wrap and let it proof for the 1st time to doubled in size. (Picture 1)</li>
<li>When the dough has proof to double in size divide the dough to 2 and shape into a round shape and proof for the 2nd time for another 15mins 20mins. (Picture 2)</li>
<li>Flatten the dough and roll into a loaf(Picture 3), put into the loaf tin (Picture 4)and let it proof for the last time to double size..and cover the loaf tin(Picture 6). </li>
<li>Bake at 180°C for 30mins, immediately remove the bread from the loaf tin once out from the oven. </li>
<li>Let it cool and slice to serve. </li>
</ol>
Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0Bedok, Singapore1.324658 103.9323811.2929084999999998 103.892899 1.3564075 103.97186300000001tag:blogger.com,1999:blog-5074464131894950207.post-39017414721063213842012-04-17T23:45:00.002+08:002012-04-17T23:45:23.920+08:00<br />
Father has been asking when am I going to bake his favourite Curry Chicken Bread. So last Saturday I decided to bake the bread as I still have 1pc of chicken breast in the freezer and some curry paste in the fridge. <br />
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Below is the recipe I like to share, end up I bake 3 different types of filling. Curry Chicken Bread, Pork Floss Seaweed Bread and Cranberry Polo Bread. I used my industrial mixer to mix the dough as I am going to made 4 recipe which total 36 buns. Given some to my family and BF the rest bring to office to share with my colleagues for breakfast.<br />
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Comments from them the bun is so soft and the curry is yummy not so spicy. Thumbs up ^-*<br />
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<a href="http://2.bp.blogspot.com/-PQI78zflSRY/T42DtFBfBHI/AAAAAAAAALo/EhIBlci92wg/s1600/Curry+Chicken+Bread.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" qda="true" src="http://2.bp.blogspot.com/-PQI78zflSRY/T42DtFBfBHI/AAAAAAAAALo/EhIBlci92wg/s200/Curry+Chicken+Bread.jpg" width="200" /></a><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BXLyfm7hgF4/T42DvGBt5dI/AAAAAAAAALw/v02cxWXpq4w/s1600/Pork+Floss+Bread.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" qda="true" src="http://1.bp.blogspot.com/-BXLyfm7hgF4/T42DvGBt5dI/AAAAAAAAALw/v02cxWXpq4w/s200/Pork+Floss+Bread.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
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<a href="http://1.bp.blogspot.com/-9xrnYcgXYeA/T42C4yLL_5I/AAAAAAAAALY/N1F4z3LCIdQ/s1600/Cranberry+Polo+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qda="true" src="http://1.bp.blogspot.com/-9xrnYcgXYeA/T42C4yLL_5I/AAAAAAAAALY/N1F4z3LCIdQ/s320/Cranberry+Polo+Bread.JPG" width="320" /></a></div>
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<br />
<em>Tangzhong (汤种)</em>Ingredient:<br />
<br />
100g Bread flour <br />
500g water <br />
<br />
<em>Method:</em><br />
<ol>
<li>In a mixing bowl mix the flour and water over low fire, keep stirling until it reach 65°C then switch it off. </li>
<li>Use plastic wrap to cover the dough to prevent the top layer dry up and let it cool down before use.</li>
</ol>
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<div>
<em>Ingredients: </em></div>
<br />
<div>
</div>
195g Bread Flour<br />
90g Plain Flour<br />
30g Sugar<br />
6g Salt<br />
6g Yeast<br />
12g Milk Powder<br />
60g Egg<br />
65g Water<br />
75g Tang Zhong (汤种)<br />
45g Butter<br />
<br />
<em>Method: </em><br />
<ol>
<li>Put all the ingredients in a mixing bowl except salt and butter and mix well.</li>
<li>Mix to a dough then add in salt, butter and mix to a soft dough. </li>
<li>Take out the dough and shape it round and cover a plastic wrap and let it proof for the 1st time to doubled in size. </li>
<li>When the dough has proof to double in size divide the dough to 60g and shape into a round shape and proof for the 2nd time for another 15mins 20mins.</li>
<li>Flatten the dough and put in the curry filling and shape it round. </li>
<li>Put onto the baking liner and proof to double size. </li>
<li>Brush with egg wash and bake at 180°C for 15mins.. </li>
<li>Let it cool and slice to serve. </li>
</ol>
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<div>
<em>Curry Chicken Ingredients:</em></div>
<br />
<br />
100g Curry Paste<br />
500g Chicken Breast<br />
100gBoil Potato Cubes<br />
100g Carrot<br />
1no Big Onion<br />
100ml Milk<br />
100ml Fresh Cream<br />
Salt to taste<br />
<br />
<em>Method:</em><br />
<ol>
<li>Cook the onion and curry paste to semi soft.</li>
<li>Add in the Potato, Carrot and fry to soft.</li>
<li>Add in the Salt, Chicken, Water, Milk and Fresh Cream and cook until it's boil.</li>
<li>Add in 2tbsp corn flour to thicken.</li>
<li>Let it cool before use.</li>
</ol>Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0Bedok, Singapore1.324658 103.9323811.2929089999999999 103.892899 1.356407 103.97186300000001tag:blogger.com,1999:blog-5074464131894950207.post-40735598193080533242012-04-12T22:34:00.000+08:002012-04-12T22:34:03.671+08:00Wake up at 7am this morning and prepare to go for the Customer Care Excellence Program at Parkroyal Hotel. Meet colleagues from Malaysia, Vietnam and Indonesia. This training is specially create for our service engineer to understand "The Important of Customer Service". <br />
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The exercise encourages engineer to explore their own expreiences in relation to Customer Service and how it was impacted them. I do not deal with customer face to face so Why am I attending this training? My job is to support the service department on all the administration work and also attend to enquiry and service call from customer. I am happy that I attended this training, during the training I came to know what are the problems my engineer have with the customer, how the customer feel about our product and service we provide. I also learnt " How to be a better listener" , "How to handle customer complaints" etc..., I feel that "Customer is not always right" some customer are very demanding, truculent and hegemony. This type of customer is very difficult to handle they will go straight to our boss to get whatever they want...<br />
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After one whole day training I was so tired that I fall asleep while watching the Korean drama, suddenly awake at around 8.15pm and decided to bake a cake for the 2nd day training for breakfast.<br />
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Here's the recipe for the Greentea Chiffon Cake and compliments from my colleagues ~ the cake is better then the tea break snack provided by the hotel ..<br />
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<h3>
<span style="color: #38761d;"> Greentea Chiffon Cake</span></h3>
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<a href="http://4.bp.blogspot.com/-Lfyh7EI7vfk/T4bjyjo9u6I/AAAAAAAAAKw/bunBi7ehf7U/s1600/Greentea+Chiffon+Cake.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qda="true" src="http://4.bp.blogspot.com/-Lfyh7EI7vfk/T4bjyjo9u6I/AAAAAAAAAKw/bunBi7ehf7U/s1600/Greentea+Chiffon+Cake.JPG" /></a></div>
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<em>Ingredients:</em><br />
<br />
3nos Egg Yolk<br />
80g Sugar<br />
50ml Salad Oil<br />
60ml Water<br />
80g Plain Flour<br />
10g Greentea Powder<br />
4nos Egg White<br />
2g Cream of Tartar<br />
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<em>Method:</em><br />
<br />
<br />
<ol>
<li>(Use Hand Mix) In a mixing bowl mix egg yolk, 1/3 sugar, salad oil and water, mix well with a whish.</li>
<li>Add in sift flour mix well into a smooth batter. </li>
<li>Beat the egg white until they hold soft peaks, add tartar powder and whisk again to stiff peaks but not dry. </li>
<li>Take 1/3 amount of white egg and add into batter mix and mix well then add in the rest of the egg white and mix well, don't over mix. </li>
<li>Carefully pour the batter into an ungreaded 6" x 6" tube pan.</li>
<li>Tap on the table to remove any large air bubbles. Bake in preheated oven for 25 to 30mins, or until golden brown and firm to touch. </li>
<li>After bake invert the cake with the tin and allow to cool before slice. </li>
</ol>Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0tag:blogger.com,1999:blog-5074464131894950207.post-4261731578821469842012-04-07T15:40:00.004+08:002012-04-12T21:58:46.073+08:00<span style="color: #ead1dc;">This roll cake is simply a thin sponge cake filled with whipped cream, jam or fresh berries, then top with more whipped cream or dust with confectioners' sugar. the cake is a bit elastic and flexible so it can roll without cracking. I recommend this recipe which I found in YouTube while searching some information for my course. I try the recipe and found that the texture of the cake is light and flexible enough for me to roll.</span><br />
<span style="color: #ead1dc;">I bake two with different filling, original recipe is filled with Fresh cream and walnut and the other one I mix the Fresh cream with some blueberry jam. </span><br />
<h3>
<span style="color: #38761d;"></span> </h3>
<h3>
<span style="color: #38761d;">Coffee Walnut Roll Cake</span></h3>
<h3>
<a href="http://3.bp.blogspot.com/-Tk3C5YS8gCI/T3_u9Q3ZHMI/AAAAAAAAAKg/tk5WEfYtI64/s1600/Coffee+Walnut+Roll+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nda="true" src="http://3.bp.blogspot.com/-Tk3C5YS8gCI/T3_u9Q3ZHMI/AAAAAAAAAKg/tk5WEfYtI64/s320/Coffee+Walnut+Roll+Cake.JPG" width="238" /> </a><img border="0" height="320" nda="true" src="http://2.bp.blogspot.com/-m4E51oO4ZLA/T3_u6rKTeYI/AAAAAAAAAKY/nPgcg-cyGDM/s320/Blueberry+Jam+Roll+Cake.JPG" width="238" /></h3>
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</div>
<em>Ingredients:</em><br />
<br />
<div>
</div>
½ cup Self raising flour<br />
3 nos Egg<br />
½ cup Sugar<br />
1Tbsp Coffee + 2 Tbsp Hot water<br />
200g Fresh cream<br />
Roasted Walnut – Chopped<br />
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<div>
</div>
<em>Method:</em><br />
<br />
<ol>
<li> Line a baking tray 13” x 13”. </li>
<li>In a mixing bowl beat the egg and sugar until soft peak. I add sugar in 3 portions. </li>
<li>Fold in flour gently in 3 portions (use spatula), do not over mix. </li>
<li>Add in the coffee mixture. </li>
<li>Pour into the baking tray and bake at 180°C for 12 – 15mins. </li>
<li>Whip up the cream to stiff peak. </li>
<li>Turn the sponge cake to cool for 5mins. </li>
<li>Peel the baking paper off carefully. </li>
<li>Spread whipped cream and walnut. </li>
<li>Roll the sponge cake, wrap and refrigerate for at least 1 hour before slicing.</li>
</ol>Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0tag:blogger.com,1999:blog-5074464131894950207.post-71703006365125453952012-04-07T14:42:00.001+08:002012-04-12T21:54:34.638+08:00<h3>
<span style="color: #38761d;">Butter vs. Shortening for Bread</span></h3>
By Jasmine Henry, eHow Contributor <br />
updated October 10, 2011 <br />
<br />
Baking at home can prevent unwanted consumption of artificial ingredients Baking breads with shortening in place of butter can aid dieters in controlling consumption of saturated fats. An ounce of vegetable-derived shortening contains a mere 7 grams of saturated fat, compared to the 14 grams in an ounce of butter. Due to significant differences in flavor and water content, inexperienced bakers should use bread recipes designed for the use of shortening.<br />
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<em>Water Content</em><br />
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Substituting shortening for butter when baking yeast breads at home is complicated the most by the differences in water content between the products. A dough containing a high percentage of moisture will rise more quickly than a dry dough. Butter contains about 20% water content on average, while shortening is purely fat. Highly experienced bakers can switch between using shortening and butter while baking to adjust the rising time of yeast breads according to their scheduling needs.<br />
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<em>Flavor</em><br />
<br />
Shortening lacks any strong flavor that can be detected in the final product. Avoid substituting shortening in recipes which prescribe the usage of salted butter, as this can result in a flat-tasting final product. If shortening must be substituted for salted butter, add an additional 1/8 teaspoon per 1/4 cup of butter. Shortening is ideal for use in flavored, savory yeast breads. To enhance the taste, add chopped garlic cloves or rosemary to the dough or sprinkle salt on top before baking.<br />
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<br />Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com2tag:blogger.com,1999:blog-5074464131894950207.post-6433184877534749722012-04-07T13:31:00.000+08:002012-04-07T13:31:23.260+08:00Have booked my air ticket to Taipei for this coming Oct and looking forward to attend some baking course. This will be a short trip, only 5 days and hope I can learn some new recipe.<br />
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Early last year I went to Taipei to attend some cooking class and baking class for 3 weeks. I always go to this bakery shop to buy all my baking utensils and ingredients if I visit Taipei . I also attend a few demo class from this bakery retail shop, they invite chef from different hotel and bakery shop to conduct the class. <br />
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Below is one of the class that I had attend during my trip and here's the recipe.<br />
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<span style="color: #38761d;">Japanese Marble Chiffon</span></h3>
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<em>Ingredients:</em><br />
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112g Salad Oil<br />
150g Orange Juice<br />
150g Egg Yolk<br />
4g Vanilla <br />
180g Plain Flour<br />
4g Baking Powder<br />
300g Egg White<br />
180g Sugar<br />
2.5g Tartar Powder<br />
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<em>Coco Paste Ingredients:</em><br />
8g Cocoa Powder<br />
25g Hot Water<br />
25g Sugar<br />
25g Salad Oil<br />
10g Egg Yolk<br />
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<em>Method:</em><br />
<ol>
<li>(Use Hand Mix) In a mixing bowl mix salad oil, orange juice & vanilla essence, sift in the flour and baking powder and mix evenly.</li>
<li>Add in the egg yolk and mix evenly don't over mix.</li>
<li>Beat the egg white until they hold soft peaks, add tartar powder and whisk again to stiff peaks but not dry.</li>
<li>Take a small amount of white egg and add into batter mix and mix well then add in the rest of the egg white and mix well, don't over mix.</li>
<li>Spoon some of the batter into a separate bowl and stir in the coco mixture.</li>
<li>Scoop some coco batter into the chiffon tin 6" x 6" (refer to picture 1) then pipe in the plain batter. alternately repeat the step till the top. (refer to picture 2). Then use the spoon to swirl lightly for the marble effect (picture 3).</li>
<li>Tap on the table to remove any large air bubbles. Bake in preheated oven for 35 to 40mins, or until golden brown and firm to touch.</li>
<li>After bake invert the cake with the tin and allow to cool before slice.</li>
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<em>Coco Paste Method:</em><br />
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In a bowl mix coco powder and sugar. Pour the hot water in and stir evenly then add add in salad oil and egg yolk and mix evenly.<br />
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Note: This recipe can made 3 - 6" x 6 " chiffon.<br />
<br />Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0tag:blogger.com,1999:blog-5074464131894950207.post-164402361002992152012-04-07T10:47:00.002+08:002012-04-07T10:47:40.659+08:00Get StartedHave been ask to start a blog and have created the accounts since years back but fail to update the blog. Because I am not good in writing, think now I should and since I am not goods in long composition I will start with short sentence and with photos for my blog.<br />
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The blog name "Scrumptious - Flavours" was suggested by my customer from Adelaide Mr. Trevor William. He always travels to Singapore once every 2 months and will sure visit my shop very day for coffee and have an hour chat with me.<br />
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During his recent visit I happened to bake my BF favorites Muffin and he was offered to have one. His comment was the muffin is very moist and he likes it.<br />
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This recipe I made was a pre-mix muffin from PH. It was so easy to make and only takes 10 minutes for the whole mixing.<br />
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<a href="http://3.bp.blogspot.com/_1khr48kqo7w/TMep54YCAWI/AAAAAAAAAE4/YqloIQ8rNzQ/s1600/photo.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5532577479098761570" src="http://3.bp.blogspot.com/_1khr48kqo7w/TMep54YCAWI/AAAAAAAAAE4/YqloIQ8rNzQ/s320/photo.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 239px;" /></a><br /><br />White & Chocolate Chips Muffin ; Almond & Pistachio Muffin</div>
<a href="http://4.bp.blogspot.com/_1khr48kqo7w/TMeq6GFWuoI/AAAAAAAAAFA/jUkpgPwm5b8/s1600/IMG_0179.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5532578582290152066" src="http://4.bp.blogspot.com/_1khr48kqo7w/TMeq6GFWuoI/AAAAAAAAAFA/jUkpgPwm5b8/s400/IMG_0179.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 299px;" /></a><br /><strong>Ingredients:</strong><br />A packet of French Chocolate Muffin Mix<br />Eggs – 6nos (medium)<br />Butter Unsalted – 250g (cut into small cubes)<br />Water – 74g<br /><br /><strong>Method:<br /></strong>• Preheat oven to 170º C<br />• Mix all the ingredients in the mixing and beat at medium for about 6 minutes.<br />• Fill each muffin mould to the brim<br />• Bake at 170º C for 25 to 30mins.<br /><br />Make around 14 muffin with this muffin casing from PH.<br /><br /><br />I welcome comment and feedback.Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0tag:blogger.com,1999:blog-5074464131894950207.post-92681812186990112012-04-06T23:00:00.000+08:002012-04-18T00:10:23.848+08:00<br />
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Giving everybody something nice to eat must surely be the aim of all cooks of all ages and I am no exception. I love baking and was inspire by my Mum, she is also very good in baking and she learn from CC, but all her recipe was lost when we shifted to our new home. I start to attend baking class 10 years ago in CC and now still learning & exploring for new recipe. I bake with love - not so much for my own sake but for the satisfaction it gives to others. My greatest reward - despite pile of washing-up after the bakes - is to see those around me enthusiastically greet and then enjoy with obvious relish something I have prepared for their eating pleasure. Good food has no barriers and the enjoyment of it is the prerogative of everyone. With that in mind, I hope my recipes, in all their variety, will secure a place in their hearts and stomachs. <br />
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It has been a while I did not made bread after browsing through various recipe I decide to bake Raisin Cream Cheese Bread to share with my colleagues. I went home quite late after work so I did not use the “汤种”method. I replace the “汤种”portion to increase the bread flour portion, the texture of the bread although is not as soft like the Barcook Raisin cheese bread.<br />
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Comments form my colleagues: Bread is soft and they like the cheese filling with the sour taste from the lemon.<br />
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Will bake this recipe again with the “汤种”method soon as I still have 1kg + of cream cheese in my fridge.<br />
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<span style="color: #38761d;">Raisin Cream Cheese Bread</span></h3>
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<em>Dough Ingredients</em>: </div>
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250g Bread Flour </div>
50g Caster Sugar <br />
100ml Water <br />
7gm Yeast<br />
½ no Egg<br />
35g Condensed Milk<br />
½ tsp Salt<br />
10g Shortening<br />
10g Butter <br />
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<em>Method:</em><br />
<ul>
<li>Mix all the ingredients in a mixing bowl except salt, shortening, butter. </li>
<li>Mix to a dough then add in salt, shortening, butter and mix to a soft dough. </li>
<li>Take out the dough and shape it round and cover a plastic wrap and let it proof for the 1st time to doubled in size. </li>
<li>When the dough has proof to double in size divide the dough to 60g each and shape with some raisin into a round shape and proof for the 2nd time for another 15mins 20mins.</li>
<li>Flatten the dough and wrap with cheese filling, put on the baking tray and let it proof for the last time to double size.</li>
<li>Bake at 190°C for 10mins then turn over the bread to the other side and place a tray on top of the bread and bake for another 10mins. </li>
</ul>
<em>Filling Ingredients:</em><br />
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125g Cream Cheese<br />
40g Icing Sugar<br />
1Tbsp Lemon Juice<br />
Raisin<br />
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<em>Method: </em><br />
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Cream the cheese and icing sugar to soft and add in the lemon juice and beat till smooth. Fridge it before use.<br />
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Note: This recipe can bake 8pcs.<br />
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<u><strong>Tangzhong (汤种)Method: </strong></u><br />
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<em>Ingredient:</em><br />
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100g Bread flour <br />
500g water <br />
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<em>Method:</em><br />
<ol>
<li> In a mixing bowl mix the flour and water over low fire, keep stirling until it reach 65°C then switch it off. </li>
<li>Use plastic wrap to cover the dough to prevent the top layer dry up and let it cool down before use.</li>
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<em>Dough Ingredients:</em><br />
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228g Bread Flour<br />
60g Plain Flour<br />
6g Yeast<br />
30g Sugar<br />
3g Salt<br />
120g Milk<br />
30g Egg<br />
72g Tangzhong (汤种)<br />
30g Unsalted Butter<br />
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Method: <br />
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<ol>
<li> Put all the ingredients in a mixing bowl except salt and butter and mix well.</li>
<li>Mix to a dough then add in salt and butter and mix to a soft dough. </li>
<li>Take out the dough and shape it round and cover a plastic wrap and let it proof for the 1st time to doubled in size. </li>
<li>When the dough has proof to double in size divide the dough to 60g each and shape with some raisin into a round shape and proof for the 2nd time for another 15mins 20mins. </li>
<li>Flatten the dough and wrap with cheese filling, put on the baking tray and let it proof for the last time to double size. </li>
<li>Bake at 190°C for 10mins then turn over the bread to the other side and place a tray on top of the bread and bake for another 10mins. </li>
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Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0tag:blogger.com,1999:blog-5074464131894950207.post-36128528899663654752011-05-22T16:58:00.001+08:002012-04-07T09:23:32.909+08:00Rice Cooker Cheese CakeWas not feeling well for the pass 2 weeks and have no mood to switch on the oven to bake so I try using rice cooker to bake a cheese cake. Didn't expect it will work, when I remove the cake from the pot I saw the base was burn. It's a failure I think but I still chill it in the fridge for 3 hours.<br /><br />When I cut the cake it is soft like taukua, when I bite a small bit I feel the texture is in between toufu and taukua.<br /><br />Will be trying another recipe to bake using rice cooker - Japanese Castella.<br /><br />Rice Cooker Cheese Cake<br /><br /><br /><a href="http://4.bp.blogspot.com/-KnCSolEo5nE/TdjQgVB0ZmI/AAAAAAAAAIo/vtlzuo8l5L0/s1600/IMG_2229.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5609462589709117026" border="0" alt="" src="http://4.bp.blogspot.com/-KnCSolEo5nE/TdjQgVB0ZmI/AAAAAAAAAIo/vtlzuo8l5L0/s400/IMG_2229.jpg" /></a>Ingredients:<br /><br /><br />Cream cheese - 250g<br />Sugar - 80g<br />Egg - 3nos<br />Cake flour - 1Tbsp<br />Dairy whipping Cream - 200ml<br />Lemon juice - 1Tbsp<br /><br /><br />Method:<br /><br /><br />1. In a mixing bowl whip up the cheese and sugar to light and fluffy.<br /><br />2. Add in the lemon juice and egg and mix well.<br /><br />3. Sieve the flour and add in to the mixture<br /><br />4. Add in the cream and mix to smooth texture.<br /><br />5. Coat a layer of butter in the inner pot.<br /><br />6. Pour the mixture into the inner pot of the rice cooker and bake for 30mins.<br /><br />7. Allow to cool before removing from pot.<br /><br />Notes: for the baking time it depends on the rice cooker use, for mine I have to press the button to cook for 3 times.Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0tag:blogger.com,1999:blog-5074464131894950207.post-70676453939781798052011-03-17T20:51:00.000+08:002012-04-07T09:23:32.936+08:00高丽菜培根煎饼<div align="center">Chinese Cabbage & Bacon Pancake </div><br /><p align="left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585043831604243378" border="0" alt="" src="http://4.bp.blogspot.com/-lW0BduLXUhE/TYIPxiXB67I/AAAAAAAAAIg/c2S8r8JuQAk/s400/IMG_1967.jpg" /><br /></p><br /><p align="left">Ingredients:</p><p align="left">Chinese Cabbage (shred) 200gm</p><p>Carrot (shred) 50gm</p><p>Bacon (丁片) 2 slices<br /><p></p><p>Garlic (chopped) 4 cloves</p><p>Batter:</p><p>Plain Flour 90gm</p><p>Rice Flour 40gm</p><p>Water 160cc</p><p>Seasoning:</p><p>Salt 1/4 tsp</p><p>Chicken Flavor 1/8 tsp</p><p>White Pepper 1/2 tsp<br /><br />Method:</p><p>1. Sieve plain flour and rice flour in a bowl, add the water and whisk to form batter and let it rest for 40mins.</p><p>2. Add in all the ingredients and the seasoning into the batter.</p><p>3. Heat 2 tbsp of oil in a 28cm frying pan. Add a ladleful of the batter to the pan and cook for 5 minutes for both side or until golden and set.</p><p>4. Remove the pancake and serve hot will a sweet chili dip.<br /><br /><br /><br /></p>Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0tag:blogger.com,1999:blog-5074464131894950207.post-57422196198364781502010-12-11T21:57:00.000+08:002012-04-07T09:23:32.918+08:00Scallion Cakes 葱油饼In year 2006 I went to Taiwan to learned their traditional savoury 薄饼面食班 is a 5 days course. It was fun and the student there are all very friendly, they are very curious how I came to know about the school and suprised that I know how to speak their language 台语 which is know as Hokkien in Singapore.<br /><br />Finally, after 4 years I make one of their famous 小吃 which you can find in their night market. Scallion cake 葱油饼 is similar to our local Loti Prata. In Taiwan they wrap with different filling like Ham & Cheese, Egg, Corn , etc... and spread with sweet sauce. Is one of the favourite snack whenever I visit Taiwan I will sure eat it.<br /><br />Yesterday I make this I goes with Javanese Curry Chicken.<br /><br /><br /><a href="http://1.bp.blogspot.com/_1khr48kqo7w/TQOYGqBhg-I/AAAAAAAAAF4/5m5LFjucn48/s1600/Copy%2Bof%2BP1040139.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549446405977900002" border="0" alt="" src="http://1.bp.blogspot.com/_1khr48kqo7w/TQOYGqBhg-I/AAAAAAAAAF4/5m5LFjucn48/s400/Copy%2Bof%2BP1040139.JPG" /></a><br /><br /><br /><br /><br /><div><br /><a href="http://2.bp.blogspot.com/_1khr48kqo7w/TQOYHiSe_sI/AAAAAAAAAGA/YPmA5S4agBc/s1600/Copy%2Bof%2BP1040140.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549446421081423554" border="0" alt="" src="http://2.bp.blogspot.com/_1khr48kqo7w/TQOYHiSe_sI/AAAAAAAAAGA/YPmA5S4agBc/s400/Copy%2Bof%2BP1040140.JPG" /></a><br /><br /><br /><br /><br /><div><br /><a href="http://2.bp.blogspot.com/_1khr48kqo7w/TQOYIJIc-KI/AAAAAAAAAGI/9vY8yHKDNMs/s1600/IMG_0531.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 299px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549446431508330658" border="0" alt="" src="http://2.bp.blogspot.com/_1khr48kqo7w/TQOYIJIc-KI/AAAAAAAAAGI/9vY8yHKDNMs/s400/IMG_0531.jpg" /></a></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><a href="http://3.bp.blogspot.com/_1khr48kqo7w/TQOYI4Ga7BI/AAAAAAAAAGQ/XiFo9vN6WlA/s1600/IMG_0533.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 299px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549446444116274194" border="0" alt="" src="http://3.bp.blogspot.com/_1khr48kqo7w/TQOYI4Ga7BI/AAAAAAAAAGQ/XiFo9vN6WlA/s400/IMG_0533.jpg" /></a><br /><br /></div><br /><div></div><br /><div><br /><br /><br /><br /></div><br /><div><br /><br /><br /><br /><br /><p><strong></strong></p><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><div></div><div></div><div></div><div></div><div></div><div>What We need:<br /><p><strong>Ingredients:</strong><br />Plain Flour - 400g<br />Hot Boiling Water - 160g (100ºC)<br />Tap Water - 160g<br /><br /><strong>Filling:</strong><br />Scallion - 80g (chopped)<br />Oil - 3 tbsp<br />Salt<br />Sesame<br /><br />Method:<br />1. Put flour in a mixing bowl.<br />2. Boil hot water at 100ºC and pour into the flour, stir to form a loose dough.<br />3. Slowly add in the cold water.<br />4. Take out the dough and cover with a damp cloth and let it rise for 20minutes.<br />5. Divide the dough into 8pcs, cover and let it rest for another 60 minutes.<br />6. Roll each dough into thin piece and spread oil, salt and chopped scallions.<br />7. Fold the top third of the dough down and fold the bottom third of the dough up over it.<br />8. Roll one end to the other end like a spiral shape. Let it rest for another 60 mins.<br />9. Flatten the dough with the plam and roll flat with a rolling pin.<br />10. Heat a frying pan, add oil and fry over a medium flame.<br />11. While frying, pat with a spatula to make loose and crispy. Fry on both sides until golden brown. </p></div></div></div></div>Winniehttp://www.blogger.com/profile/02473007827817606098noreply@blogger.com0