Kueh Bolu

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My mother-in-law make Kueh Bolu every Chinese New Year, is a must have breakfast on the 1st day of Chinese New Year, but her recipe is not crispy on the outside at all. So many many years ago, I decided to attend a baking workshop on how to make Kueh Bolu. But the problem is in order to be crispy, I was told that I cannot reduce the amount of sugar, but the recipe was way too sweet for our liking. So after a few alteration, we finally stick to this recipe, though is still a bit sweet but is still crispy on the outside.

Cooking time is about 3 hours
Make about 174 pcs

Prepare the following few days in advance;
1. Dry the flour in pre heated oven at 100 degree for 30-40 mins – stir every 10min to remove the moisture in the flour. Leave to cool completely, sieve it and store it. 

  

2. Cook the coconut oil (by using this coconut oil, it not only gives a very nice aroma, it also helps your Kueh to last longer then using normal cooking oil)

METHOD FOR COCONUT OIL:

Heng Guan Fresh Natural Coconut Milk 250g or cann coconut milk (do not use coconut cream)

Cut 3 pandan leaves into section and cook in high heat (keep stiring) till oil exuded and the coconut become light brown, cool and sieve.

THERMOMIX Method: stir/Varoma/30 mins

Note:
1. Do not wash the mould before or after use. Wipe with cloth only and air it.

2. If too little sugar, it will not crispy

3. If you using a new mould, be prepared to have the first few batches to be burnt or uneven color, do not worry, as the longer you use the mould the nicer the Kueh will be.

4.  DO NOT turn off the mixer until all the batter is used up, keep the mixer running at min or speed 1. 

INGREDIENTS:
10 big eggs (70gm each) and weigh to 640g net weight without shell
640g icing sugar
2 teaspoon Vanilla essence (optional)
450g plain flour

Get ready 4 bowls: 1 to weigh the flour, one to weigh the batter, one slightly bigger bowl for mixing the flour and batter and another bowl for putting utensils. A large baking tray with cooling rack

METHOD:
1. Pre-heat oven at 200 degree. When it is hot, pre-heat the mould till very, very hot.

2. in a electric mixer, use the whisk attachment and whisk the eggs and sugar till pale, thick, light and creamy (speed 0-6) (must beat for 30mins)

3. Add in vanilla essence and mix for 20 sec.  Reduce speed to 1

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4.  Weigh 110g egg mixture and 34g plain flour in separate bowl, then pour into the 3rd bowl and use a metal spoon and stir well.

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5. Do not turn off the mixer till all the egg mixture has finish

6. remove the hot mould from oven and place it on stove (small burner with small fire, this is to maintain the heat on the mould)

7. brush the mould with coconut oil and spoon about 1 tbsp egg mixture in mould (about 3/4 full because it will rise) and bake it at 190 degree for 7 mins or till golden brown

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8. In the meantime, get ready your next batch of batter (step 4) you can mix it into your unfinished batter from the last batch together and mix well

9. remove the mould to stove again (small burner small fire) (this is to maintain the heat and for easy removal of the Kueh from the mould)

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10. remove the kueh bolu with a toothpick and place on the cooling rack. leave to cool before storing

  
11. Repeat step 7 to 9 till egg mixture is all finish.

12. If after a few days and is not crispy any more, you can re-bake in the oven at 100 degree°C for 3-4 mins or heat up in the oven toaster so it will become crispy again.

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Open Pineapple Tarts

  

Pineapple Tarts is a very common and well love Chinese New Year goodies.  This is a very good recipe given by a good friend of mine.  She not even generously share this recipe with me, she even allow me to post this recipe on my blog.  Thank you Irynn for this beautiful recipe as my family loves it very much!


Note: prepare the filling and dough one day in advance.


Ingredients for the fillings:

1 kg pineapple from Aillin Bakery

100g Butter – cut into cubes – I use Capel Traditional Churned Butter / you can also use Golden Churned Butter
  

Method for the filling:

1. In a large mixing bowl, mix the pineapple and butter till well mix

  

2. Wet your hand and teaspoon with water, scope 1 teaspoon of fillings and roll into ball and put into a container and put it in the fridge 

  

Ingredients for the dough:
600g plain flour

75g Corn flour

75g SIS super fine icing sugar

420g butter, cut into small cubes

4 1/2 eggs yolk 

1 teaspoon vanilla essence
4 1/2 tablespoon cold water

Method for the dough:
1. Put the egg yolk, vanilla essence and cold water into a bowl and use a hand whisk and mix well
  
2. Sift the flour, corn flour and icing sugar into a large mixing bowl and add in the cubed butter.  Use your finger tips to rub in till like crumb, do not melt the butter

  

3. Add in the egg yolk mixture and knead well and form a dough.

  

4. Remove to a bowl, cover with a damp cloth follow by cling wrap and put in the fridge till ready to make the tarts (can keep for 1-2 days in the fridge)

  
Method:

1. Pre heat oven to 160°C

2. Put 2 egg yolk and 2 tablespoon water and beat well – for egg wash

  
3. Put some plain flour in a bowl and put your mould in

  

4. Prepare baking tray line with baking paper

5. Roll out the dough (do not make too thin) and cut out the dough using the pineapple tarts cutter and put on the baking tray

  

6. Brush with egg wash then put the filling on top, decorate the top with dough

  

7. bake at middle rack for 10 mim

  

8. Turn the tray around and bake for another 10 min

9. Remove to the last rack and bake for another 5 min to brown the bottom (do not bake too long as it should not be brown color)

  
10. Leave to cool on the tray for awhile before moving to a cool rack and let it cool completely before storing in container.

Easter Cup Cakes🐰🐰🐰

  

Some Chocolate bunny and chocolate Easter eggs 

Ingredients for the Orange cupcake: 

5 large eggs

250g salted butter, softened at room temperature

125g caster sugar

200g plain flour

1/4 teaspoon baking powder 

2 tablespoon orange juice

2 tablespoon fresh milk

Zest of 1 orange

1 teaspoon vanilla essence

50g caster sugar (for egg white)

Method:

1. Preheat oven at 170°C

2. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl

3. Sift the flour and baking powder together

4. Use a K-beater, speed 6, cream butter and 125gm sugar until pale and fluffy.  Put in vanilla essence and and beat for a while. Put in egg yolks one by one and beat well after each addition.

5. Put in lemon juice and mix well. Add the flour in 2 addition, lastly add in the Orange zest and mix well.

 

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6. Use a ballon attachment, beat egg whites in speed 6 until soft peaks

7. gradually add 50gm sugar and beat until stiff. 

  

8. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

9. Fold in gently with the remaining egg whites 

 

10. Scope 45 of batter into cupcakes mould, level the batter

11. Bake for 20 minutes or until skewer comes out clean. 

11. Leave to cool completely and cut the top portion as shown and decorate with butter cream

Butter Cream for the grass:

Ingredients:

(A):

200g butter

50g shortening

(B):

110g icing sugar

1/2 teaspoon vanilla essence

Green gel food coloring 

Method:

Use k beater cream butter and shortening till smooth

Add vanilla essence, icing sugar and green gel color and cream till light and fluffy, put into the pipping bag 

  

Chocolate Chips Hot Cross Bun – Thermomix or Stand Mixer Method

  
This is my first attempt in making a hot cross bun this Good Friday.  Hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, the Caribbean, South Africa, India, and Canada.   I added chocolate chip in it as my boys loves to have chocolate chip in it.  Though the shaping is not very nicely done but my boys says is very yummy and he ate 4 in one go!

Dough ingredients:
(A):

1 egg

100g milk

250g  bread flour

30g sugar

1/2 teaspoon salt

3/4 teaspoon bread improver (optional)

1/8 teaspoon mixed spice (or cinnamon powder or cinnamon plus nutmeg powder)

2 teaspoon yeast 
(B)

25g butter 
(C)

50g raisins 

50g chocolate chips
Paste for topping:

30g of plain flour

1/4 teaspoon castor sugar

40g water
Glaze:

1 1/2 tablespoons castor sugar

1 tablespoon water

1 teaspoon gelatin powder
Stand Mixer Method:

1. Add (A) according to the ingredients listed into electric mixer bowl and use a dough hook and knead till form a dough

  
2. Add (B) and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) and knead well. 

 

4. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove for 45 mins.
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  
8. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  
11. When the bun are done, brush the glaze on top of the bun and leave to cool

Thermomix method:

1. Add (A) according to the ingredients listed into TM bowl 2 min / knead function 

  
2. Add (B), 10min / knead function and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) 30 sec/ knead function or till is well mix 

 

4. Put on the measuring cap and leave to proof for 45min or till double in size
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  

7. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  

Bak Kwa (肉干)Cookies



Decided to give this recipe a try as I still have some Bak Kwa sitting in my fridge, love the colour combination too!

Ingredients:

250g Salted butter, soften

70g Icing sugar

1 Whole egg

1 tsp Vanilla extract

400g Plain flour

130g Bak kwa, mini diced

Method:

1. In a electric mixer using K beater, cream butter and sugar till light and fluffy.



2. Add in the egg and vanilla extract and beat till well incorporated.



3. Add in flour and beat till well incorporated



4. Add in bak kwa, and mix thoroughly



5. Put the dough in a plastic bag, roll it out evenly.

6. Refrigerate it for at least 30mins until firm.

7. Weigh 15g dough and shape it round

8. Placed it on a baking tray, spacing out evenly.

9. Bake at 180C for 15 mins, or until it turned slightly brown.

Recipe from passionbaker.blogspot.com.au

财元心开Braised Pork Hock With Spice And Herbs



This is a Chinese New Year dish that I cook twice this year, it is not only looks pretty and presentable, most important of all, the ingredients are simple and also very easy to cook.  I cook this using pressure cooker and it cut down the cooking time greatly. The original recipes call for trotter, but I prefer using pork hock instead because it is more meaty and have lots of collegen which is a  key to keep your skin youthful and wrinkle free☺️

Method: easy

Serve: 4-5

Cooking time: 2 hour 20 min

Ingredients:

1 pork hock, about 1 kg

1 tablespoon oil

1 piece ginger

3 star anise

5 stalk spring onion

200g blanched choy sum or any vegetable of your choice

Seasoning:

3 tablespoon light soy sauce

2 tablespoon oyster sauce

1 tablespoon dark soy sauce

2 tablespoon sugar

1000ml water

1 tablespoon tapioca flour water for thickening

Method:

Blanch pork hock in boiling water for 10 min, dish and drain

Heat up oil and sauté ginger, star anise and spring onion until aromatic

Add in seasoning, pork hock and bring to boil

Lower the heat and simmer for 2 hours or till meat is tender

Place pork hock onto a serving platter and arrange blanched choy sum around 

Bring gravy to boil again and thicken with tapioca water

Pour gravy over pork hock and serve   

Note: I cook this in pressure cooker, when 2nd indicated goes up, reduce heat and simmer for 20min then off

Fatty Sheep Melt In The Mouth German Cookies🐏🐏🍪🍪

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This year Chinese New Year is the year of Sheep, lots of people make this cute little sheep cookies and I just couldn’t help myself to join in the fun, there are 2 popular design, the first design are easy to make, but the second design are just way too time consuming but they are the cutest! The cookies are yummy too as they melt in your mouth!

Ingredients:
125g butter
40g icing sugar (sifted)
125g potato starch
80g superfine flour (I used top flour, sifted)
chocolate chips (for the ears)
black sesame (for the eyes)

Method:
1. Using K-beater attachment, speed 0-6 cream the butter and sugar for 5 min till fluffy and light in color

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2. Sift in potato starch and flour and use hand to knead to form a soft dough. Wrap with cling wrap and chill in the fridge for 30min or longer before shaping it (for easy shaping)

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4. Bake at 160C for 25-30 min (you may need to adjust the timing n temperature according to your own oven)

Design 1:
Shaping dough to fatty sheep: Body: Weigh the dough at 8g, black sesame for the eyes, choc chips for the ears and roll 2 small dough and put them on the head and gently press it in the center using a toothpick, use a C fondant tool to make the mouth

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Design 2:
Body 6g, 2g for the face, and 2 small ball for the ears, roll 1 small roll and flatten in the middle, roll 2 small roll put them on the head and gently press it in the centre using a tooth pick, black sesame for the mouth.

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For the eyes white:
1. Beat 1 egg white with 1 teaspoon of cream of tartar, add in 120g icing sugar and 1 teaspoon lemon juice and beat till stiff peak.

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2. use a piping bag and pipe the eye white, then use a toothpick to dip with black fondant gel color for the eyes ball, put back into the oven and bake for 5 min.