Saturday, August 27, 2011

Pan- Fried Bao (bun) 水煎包

Recipe: (makes about 7 buns)


100g minced meat
100 g xiao bai cai (小白菜)
1/4 tsp salt
pepper and sesame oil to taste
1/2 tbsp corn flour
1/2 tsp. chicken stock granules
1/4 tsp Chinese cooking wine (optional)

Method: Mix all the ingredients in a big bowl, stir ingredients on one direction until very sticky. Chill in the fridge.

100g plain flour
1g (1/4 tsp) instant yeast
1/4 tbsp fine sugar
1/4 tsp salt
1/4 tbsp shortening
45 ml water

1) Mix all the ingredients (except shortening) into a dough. Add in shortening and knead into a smooth dough. Cover with a piece of damp cloth and rest for 10 minutes.

2) Divide the dough into 7 equal portions (about 23 g each). Roll into small balls and rest for 10 minutes.

3) Brush a non-stick frying-pan with 1 tablespoon of oil. Flatten the dough, wrap in filling and seal and place onto the prepared greased frying-pan. Repeat the rest . Cover and rest for 20 minutes.

4) Heat up the frying -pan for 2 minutes. Add 40-45ml water, cover with lid and simmer until water is dry and the baos are cooked. Dish up and serve.

Wednesday, August 24, 2011

Green Tea Bread



225g bread flour
100g dried mixed fruits
12.5g milk powder
40g caster sugar
25g butter
1/2 tbsp green tea powder
1/2 tbsp instant dry yeast
1/4 tsp salt
1/2 egg
+- 110 ml water

a) 15g almond flakes
b) crumble topping (recipe click here)

1) Mix all the ingredients into mixing bowl except water and butter. Slow down mixer speed and pour in water slowly, beat for 1 minute.
2) Change mixer speed to medium, beat till it forms a dough.
3) Add in butter, beat till it forms a smooth and elastic dough.
4) Add in dried mixes fruits at slow speed till well mixed.
5) Cover dough with a damp cloth, rest for 40 minutes.
6) Divide the dough into 6 equal portions. Roll into small balls. Cover with a damp cloth and rest for 5 - 10 minutes. Shape the dough into the desired patterns and let them to proof for another 40 minutes.
7) Brush the top with egg wash. Sprinkle almond flakes or crumble topping on top. Bake at 190 degree C for 15 - 20 minutes.

Tuesday, August 16, 2011

Sandwich Bao - 割包/扣肉包

On most occasions I would prepare my dinner with 2 main dishes (meat and seafood), 1 green vegetable and a soup. Sometimes it gets quite boring and monotonous to eat the same routine menu for dinner everyday. So, today I decided to prepare Chinese sandwich bun (扣肉包) and braised meat to go along with it. There is no rice , the staple is the bun。

I gathered all the ingredients as the recipe book had instructed. After a few hours preparing the dish, dinner was ready and served on the table. I was quite disappointed that my family did not like the braised meat. I know it is very subjective to everyone, a person's meat is another person's poison. Anyway, I will say the braised meat is above average to my taste bud. However everyone liked the sandwich buns.


Ingredients for the bun:
1 tsp. instant yeast
120 ml water
230g pau flour/Hong kong flour
20g wheat starch
35g icing sugar
1/2 tsp. white vinegar
20g lard/shortening
1/2 tsp. double-action baking powder

Ingredients for filling:
(B) : 8 slices belly pork (3" length,2" width, 1/2" thickness)

(C) : 1 tbsp chopped shallots, 1 tsp chopped garlic

(D) : For garnishing: 180g pickled mustard (shredded, soaked, drained), coriander leaves, spring onions, and coarsely grounded peanut.

(E) : (mixed together)
300ml water,
60g dark soy sauce,
1/2 star anise
1 tsp sugar
1/2 tsp five-spice powder, 1/2 tsp MSG
1 tbsp cooking wine

(F) : 1/4 tsp salt, 1 1/2 tsp sugar

For glazing:
Some cooking oil

8 paper cups ( flattened)/greased paper

1) For filling: Heat wok with one tablespoon of oil, saute ingredient (C), add in ingredient (B) and (E) stir fry for few minutes. Cover and simmer for 40 minutes, stir occasionally. Dish up and set aside.

2) Heat wok with 1 tbsp oil, saute pickled mustard with seasoning (F), set aside.

3) For Bun: Mix ingredients A), knead the mixture until becomes a smooth and soft dough. Cover with a damp cloth, proof for 30 minutes.

4) Divide dough into 8 equal portions. Roll into balls. Using a rolling pin to flatten into a oval shape of 3" x 6". Brush little oil on top, fold into half and place on flattened paper cups/greased paper. Cover and proof for 30 minutes.

5) Bring water to a rapid boil, place into a steamer, steam over high heat for 5 minutes or till cooked .

Recipe source from "包Paos" by Y3k"

Saturday, August 13, 2011

Taro Bread - 芋泥奶香

Recipe: Tangzhong Method.


A ) Taro paste dough (Tangzhong):
.......20g mashed taro
.......10g bread flour
.......50g water

B) 210g bread flour
.....20g caster sugar
.....1/2 teaspoon /1/4 teaspoon instant dried yeast
......1/4 teaspoon salt
.......95g water

C) 15 g unsalted butter

D) Filling:
......150 g mashed taro
.......15g unsalted butter
........20g fine brown sugar

E) Crumble topping:
.....30g icing sugar
.....5g milk powder
.....50g low protein flour
......40g unsalted butter

1) Mix ingredients A together, cook over low heat, keep stirring all the time until it is cooked, the mixture should look like starchy glue. Leave to cool, wrap with clingwrap or cover with a damp cloth, put in the fridge for 60 minutes.

2) Place ingredients B and method 1) ingredients into a mixing bowl, beat until dough becomes smooth.

3) Add in butter and beat till the dough is smooth and elastic and not sticky.

4) Cover dough with clingwrap or cover with a damp cloth to prove in a warm place for 80 minutes.

5) Filling:
~~Add in sugar and butter while the mashed taro is hot, divide into 6 equal portions.

6) Divide proved dough into 6 equal portions, roll into round balls. Flatten ball and put in filling, pleat up to form a ball. Place pinched side down onto a paper cup.

7) Cover with a damp cloth and proof in a warm place for 30 minutes .

8) Brush egg wash, sprinkle crumble topping on the dough. Bake in a preheated oven for18 minutes at 190 degree C.

1) When making crumble topping, the butter must be hard . Use rubbing method, rub the mixture into fine bread crumbs.

2) Cut taro into thin slices, steamed and mashed with a fork while it is still hot.

3) As the dough contains mashed taro, do not over beat, otherwise the dough becomes sticky. Use low speed to beat the dough.


A) 芋泥面团(汤种) : 芋头泥20克,高筋面粉10克,水50克

B)高筋面粉210克, 细砂糖20克,即溶酵母粉3克(1/2小匙+1/4小匙),盐1/4小匙,水95克





2)做法1的材料和材料B 全部混合,先用慢速搅拌成团,再用中速搅成稍具光滑状。



5)内陷:芋头泥乘熱加入金砂糖及无盐奶油搅拌均匀,分成6 等分备用。






Thursday, August 11, 2011

Butter Cheddar Cheese Cake

I had bookmarked this recipe very long ago. Yesterday, I finally baked it. It is too nice to be eaten while it is still hot, the cheddar cheese on top is so crispy and fragrant, one loaf had been eaten immediately after baking. It couldn't even last till the next day.

Recipe : ( Makes 2 4"x8" loaf pans)


250g butter (at room temperature)
180g caster sugar
5 nos eggs (A grade)
250g plain flour + 1.1/2 teaspoon baking powder.
150g Cheddar Cheese ( shredded)

1) Preheat oven to 180 degree C.
2) Sieve flour and baking powder together.
3) Beat butter and sugar till light and fluffy.
4) Add in eggs, one at a time, beating thoroughly after each addition.
5) Fold in shredded cheese (keep some for topping), then fold in sifted flour and baking powder, mix well.
6) Pour batter into prepared greased pans. Sprinkle cheese over the batter. Bake on oven for 40 -45 minutes or until cooked.

Tuesday, August 9, 2011

Stir-fried Eggplant with Chilli Bean Paste - 鱼香茄子



2 eggplants (about 300g)
50 gram minced meat
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
1/2 tbsp broad bean chili paste (available at Super Market, made in Taiwan/China)


1 teaspoon light soy sauce
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Chinese ZhenJiang fragrant vinegar ( I do not have so I used Balsamic vinegar, not bad) .
1/2 tablespoon Chinese cooking wine
pepper to taste
1/3 cup water

1) Wash and clean whole eggplant. Cut into thick strips.
2) Deep fry for 1 minute and dish out. Dab dry of oil.
3) Heat up 2 tablespoons cooking oil. Saute chopped garlic and ginger until fragrant. Add in eggplant and a dash of Chinese cooking wine.
4) Add in seasoning. Simmer over low heat until eggplant is soft and sauce thickens.
5) Sprinkle spring onions. Serve.

Feel free to play around with the sweet, sour and spiciness of the dish to your liking.

2 条茄子(300克)
1/2 汤匙蒜茸
1/2 汤匙辣豆瓣酱




Monday, August 8, 2011

Yam Paste - 潮洲芋泥

300g taro (nett)
50g pumpkin (nett))
15 ginko nuts
10 lotus seeds
5 tbsp sugar
3 -4 tbsp cooking oil

1) Steam ginko nuts and lotus seeds until soft. Leave aside.
2) Steam taro and pumpkin until soft. Mashed taro until very fine and smooth.
3) Heat up oil in a non-stick frying pan, place sugar and taro stir fry until well combined and smooth.
4) Transfer to a shallow dish, decorate with ginko nuts, pumpkin and lotus seed.
5) Steam for 20 minutes. Serve.

300 克 芋头 (净)
50克 金瓜 (净)
15 粒 白果
10粒 莲子
5 汤匙 白糖
3 - 4 汤匙食油


Saturday, August 6, 2011

Coconut Pumpkin - 椰汁南瓜


Ingredients A:
1 1/2 tbsp oil
1/2 big onion, sliced
1/2 tsp chilli sauce
1/4 tsp black pepper powder
1 tbsp dried prawns, soaked

Ingredients B:
250g pumpkin, cut into big pieces
1/2 cup water

Ingredients C:
3/4 cup coconut milk
1/2 cube ikan bilis stock (or chicken cube stock)
1/4 tsp salt

Ingredients D:
1oo g prawns, shelled
1/2 stalk spring onion, cut into 2 cm length

1) Heat up oil, saute ingredients A till fragrant, add Ingredients B, cover and cook with medium heat till pumpkin is soft.

2) Pour in Ingredients C and bring to boil, add prawns and cook well, taste and dish onto a big serving bowl, sprinkle spring onion on top. Serve hot with rice.

1. Do not stir during cooking and use low heat to cook so that pumpkin will not break up.
2. Can use fresh milk to substitute coconut milk, but the flavour will not be the same.

Friday, August 5, 2011

Chewy Pumpkin Sesame balls - 南瓜芝麻球



Chewy pumpkin Dough:

150 g pumpkin, discard skin, steamed and mashed
150 g glutinous rice flour
55 g wheat starch flour (澄面粉)
75 g sugar
5 g shortening

Filling Ingredients:

~ 70 g dessicated coconut
~ 45 g sugared melon strips (冬瓜糖)
~45 g ground peanut
~35 g white sesame seeds
~35 g sugar

OR Red bean paste, roll into small balls.

Extra sesame seeds for coating


1) Combine filling ingredients and set aside.

2) Combine dough ingredients with enough water to form a pliable dough (see note below). Roll it out on a floured surface into a cylinder. Divide dough into 25 equal portions, and roll into small balls.

3) Slightly flatten dough, wrap in filling and enclose. Roll into balls again.

4) Roll balls over wet sesame seeds.

5) Pour oil in a wok, with medium heat, deep fry the balls until golden brown.

6) Dish up and serve.

picture A
During my last trip to Guangdong, while walking to the restaurant to have dinner with the relatives, we passed by a biscuit shop, I was attracted by the appearance of the cakes ( picture A), out of curiosity, I asked the boss what it was. He told me they were pumpkin cakes. They were freshly made from the kitchen.  And I also saw 3 sacks of pumpkins on the floor. That already told me , this is their signature cake of the shop., I bought 500g of it, it costed me only a few RMB. It tasted good, and chewy to the bite. I like.

So today, I tried making it . to my surprise , it turned out to be very similar (my picture on the top) . What do you think? Do they look alike? Method is very easy. With the same recipe as per the chewy pumpkin balls above, slightly flatten the balls (make bigger ball to adapt to the size of the biscuit), roll over sesame seeds, over medium heat deep fry until golden brown.

note :
it is a matter of your ingredients and 'feel'. let me suggest that you first combine all the dough ingredients and knead. If small amount cannot be rolled into a small ball , i.e. it breaks or crumbles in your palm, it means the dough needs water (room temperature). add 1-2 table spoon full of water to the dough and knead. if the small ball still crumbles, some more water is needed in the dough. i honestly cannot tell you the exact amount as i added water in small amount each time and i never measure. To be conservative, add small amount of water each time.

please note : if the dough first kneaded (before adding any water) feels wet and sticky ( because your ingredients contain water) . add some glutinous flour.