Flour Frosting




Flour in the frosting? Albeit sounds weird and unappetizing, this frosting had received raving reviews from many baking enthusiasts. In my quest to look for a perfect frosting, I decided to try this for myself. A taste of the real frosting worth more than reading a thousand reviews, right? 

The result? If you had tried buttercream before, you will find this less oily than buttercream, maybe because of the addition of the flour mixture. It is easy to handle, hold up well and can be piped with ease, suitable for cupcake topping. If you are planning to use this for cake, I am not confident that it can be leveled off easily for a smooth looking surface, as it gets a little, just a little, lumpy. However, I am sure it will work as a filling just well. 

I love buttercream, and I love this even more because it is less oily. This recipe is a keeper! 


Flour Frosting
make 6 cupcakes

Ingredients
  • 2.5 tbsp flour
  • 120g milk
  • 1/2 tsp vanilla essence
  • 110g butter
  • 100g sugar
Cooking Directions
  1. Heat up flour and milk for around 6 minutes, stir constantly. Let cool (not in fridge).
  2. Add vanilla essence to flour mixture. Set aside.
  3. Whip butter and sugar until light and fluffy, then add A and whip for another 45 seconds.
  4. Set aside in fridge for at least 3 hours.
  5. Take out the frosting from fridge 30 minutes before using. If it is not smooth, whip lightly again until smooth.
Tips: The purpose of refrigerating for 3 hours is for the sugar to dissolve in the frosting, preventing gritty texture. 

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粉制铺料
做6个杯子蛋糕
主料

  • 2.5汤匙面粉
  • 120克鲜奶
  • 1/2茶匙香草精
  • 110克牛油
  • 100克糖

做法
  1. 面粉和牛奶加热约6分钟，不断搅拌。放凉。
  2. 加入香草精华。
  3. 牛油和糖打到轻和蓬松，然后加入面粉糊再打45秒。
  4. 放入冰箱冷藏至少3小时。
  5. 使用前30 分钟丛冰箱取出，如果不够顺滑，再轻轻搅打，直到顺滑。

Children are often intrigued by this sweet treat. To be able to peel off the colorful kueh layer by layer, and enjoy every single soft chewy bites are simply magical to little children.

As we grew up, we tend to get a little impatient and just want to finish off the kueh in a few bites, a different sense of satisfaction I guess.

The 9 layer kueh sold outside are usually very colorful. Making these for my little ones, I insisted not to use any artificial coloring. Instead, I used red yeast powder. As you can see from the picture, there are some red dots in the pink color layer, it is not easy to dissolve it fully but it doesn't affect the texture at all. We even thought our kueh looked rather artistic!

I had tried many recipes with different liquid content. This is the one that I am most satisfied with. We are a family of small-eaters, hence our kueh always lasted a few days. This recipe produce kueh soft enough that it doesn't turn hard and dry even after few days in the fridge. 



9 Layer Kueh

Ingredients
  • 100g tapioca flour
  • 35g rice flour
  • 130ml thick coconut milk
  • 230ml water (warm)
  • 100g sugar
  • 1 tsp red yeast powder
Cooking Directions

  1. Mix sugar and water, stir to dissolve.
  2. Add in the rest of the ingredients (except red yeast powder)
  3. Divide the mixture to 2 (or more if you want to make more color), add in red yeast powder to one portion.
  4. Oil a mould, steam the mould for a few minutes.
  5. Pour a ladle of mixture into the mould, steam for 3-4 minutes.
  6. Repeat step 5, alternating different color.
  7. Steam the last layer for 12 minutes.
Tips:
  1. Keep in the fridge for at least 3 hours before slicing.
  2. Stir mixture each time before ladling into the mould to prevent the flour from precipitating at the bottom of the bowl.
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9层糕
主料
  • 100克木薯粉
  • 35克米粉
  • 130毫升浓椰浆
  • 230毫升水（温的）
  • 100克糖
  • 1茶匙红曲粉

做法
  1. 混合糖和水，搅拌溶解。
  2. 加入其余材料（除了红曲粉）
  3. 面糊分成两份（想要做多少颜色就分成多少份），将红曲粉添加到其中一个部分。
  4. 将模具抹油，放入蒸笼蒸几分钟。
  5. 倒一舀面糊入模具，蒸3-4分钟。
  6. 重复步骤5，交替不同的颜色。
  7. 最后一层蒸12分钟。

温馨提示：
  • 收在冰箱至少3小时才切片。
  • 面糊舀入模具前要搅拌均匀，以防止粉沉淀在碗底。
Photobucket

his post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious

Whenever we go for Western style breakfast, egg Benedict is always among one of my top picks. Poached egg on top of a slice of crunchy thick toast, drizzled with tangy creamy Hollandaise sauce- a nutritious and filling breakfast indeed. 


Poached egg is usually cooked just right with the yolk still runny. Once cut, golden yellow yolk flows out to mingle with the Hollandaise sauce, create a perfect harmony taste. As for us, we will be busy scooping up the sauce and yolk, and then gulp down the egg in no time. 

I was told that it is not easy to make poached egg, glad that I tried it anyway. In my opinion, it is a matter of getting the right timing, there is no special equipment needed, just a scoop, water, vinegar and a timer!



Egg Benedict

Ingredients
Poached egg
  • 2 eggs
  • 1 tbsp vinegar
  • 5 cups water
Hollandaise Sauce
  • 40g butter
  • 2 egg yolks
  • 1/2 tbsp lemon juice
  • 2 tbsp water
  • Salt, to taste
Cooking Directions
Poached Egg
  1. In a pot, fill in 1.5 inches of water (here I use 5 cups), bring to boil and reduce heat to gentle simmer.
  2. Add vinegar.
  3. Crack egg into small dish / sauce plate, gently pour egg into water.
  4. Cook for 3 minutes (medium heat, water not boiling)
  5. Remove egg with slotted spoon, let the water drip out.
Hollandaise Sauce
  1. Melt butter,  let it cool to warm (not hot).
  2. Combine the rest of the ingredients together. 
  3. Using gentle heat, heat up the sauce while whisking until the sauce thicken.
  4. Add butter slowly while whisking until well combined. Remove from stove top.
  5. Drizzle over the poached egg and sprinkle some black pepper for garnish.
Tips: 
1. Do not crack egg directly into the water, or else it might break or couldn't hold up the shape well.
2. If the sauce get overheat and curdle, you can try to add some water, tablespoon by tablespoon while whisking to salvage the sauce.

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本尼迪克特蛋
主料
蛋
  • 鸡蛋2个
  • 1 汤匙醋
  • 5杯水
荷兰酱
  • 40克牛油
  • 2个蛋黄
  • 1/2汤匙柠檬汁
  • 2汤匙水
  • 适量盐
做法
蛋
  1. 在一个锅里， 放入1.5英寸高的水，煮沸，然后转成中火（水不要沸腾）。
  2. 加入醋。
  3. 把蛋打入小碟/酱碟，然后轻轻倒入水里。
  4. 煮3分钟（中火）
  5. 用漏勺取出鸡蛋，让水淌出来。
荷兰酱
  1. 融化牛油，然后让它稍微降温。
  2. 混合其他的食材。用文火，把酱汁加热，要不停搅拌，直到酱汁开始变稠。
  3. 加入牛油，一边加入一边搅打。直到混合均匀。
  4. 把酱汁淋在蛋上，撒些黑胡椒。
温馨提示：
1.不要直接把鸡蛋打入水中，否则蛋可能会散开。
2.如果酱汁过热和凝固，您可以尝试加入额外的水，一汤匙一汤匙加入，一边加入一边搅。


Mc Donald used to sell Sausage McMuffin at $2, with a coffee/tea inclusive during the breakfast hours. Although it does not really have a super-delicious kind of appearance to be admired at, it was actually one of my favourite! It is not so easy to find muffin bread in Singapore, some premium Cold Storage carry it so every time I hit that supermarket I would simply buy a few packets of them and freeze them! Of course, until... I made my own. 

 Homemade sausage patties free of preservative, paired with homemade muffin bread. No more Sausage McMuffin for me!

 Tips: The patties shrink during the cooking process, so try shape it slightly bigger!

 Sausage Patties

Ingredients
  • 500g minced beef
  • 2 garlic, chopped
  • 40g onion, chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp fennel
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp salt
Cooking Directions
  1. Mix together all the ingredients.
  2. Divide into 8 and shape into round.
  3. Flatten the patties and lightly dimple the middle so that the patties will remain flat (and not puff up in the middle) when being pan-fried.
  4. Pan fry patties for around 7 minutes ( depend on the thickness) each side. (If using oven, bake the patties at 200C for 15 minutes, then flip the patties and bake for another 8 minutes)
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香肠肉饼
材料
  • 500克牛肉碎
  • 2粒蒜头, 剁碎
  • 40克洋葱， 剁碎
  • 1/2茶匙干百里香
  • 1/2茶匙茴香
  • 1/2茶匙干罗勒
  • 1/2茶匙干牛至
  • 1茶匙盐

做法
  1. 混合所有材料。
  2. 分为8份，撮圆，压扁
  3. 肉饼中间，轻轻压下，这样肉饼在煎的时候会保持平面，中间不会凸起。
  4. 取锅煎肉饼，每一边大约煎7分钟（时间长短取决于肉饼厚度）。


Pumpkin is such a gem! It is a nutrient dense food, full of vitamins and minerals yet low in calories. Having rich in beta-carotene, fiber, potassium, and vitamin C, it offers protection against heart disease, cancer, promote fertility, boost immunity, and even protects our eyes!

 Given the extensive list of nutritional benefits, pumpkin should be made a regular part of our diet. However, does it bother you that everytime after a pumpkin is cut, there comes the recipe hunting activity - gather as many recipes as possible so that you could finish it off before those fuzzy mold find their way into it? Well here is just another addition to your recipe list.

If you had not tried a hee pan before, let me describe to you the texture of this treat. It is a little bread-like, but soft and chewy with the addition of glutinous rice flour. It stays chewy and soft after cool, perfect for a afternoon snack or even as a picnic dish! A store-bought one is usually tinted with food coloring. I bet this naturally-tinted-with-beta-carotene hee pan will surely be much more appetizing and nutritious, agree?

 Pumpkin Hee Pan
makes 8

Ingredients
  • 100g plain flour
  • 100g glutinous rice flour
  • 60g sugar
  • 60g water
  • 2.5g yeast
  • 100g pumpkin, steamed and mashed
  • 12g Oil
Cooking Directions
  1. Mix all the ingredients together and knead until smooth.
  2. Divide the dough into 8, shaped round and lightly flatten with palm.
  3. Leave the dough to proof for one hour or almost double in size.
  4. Steam over medium heat for 12 minutes.
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金瓜喜板
做8个
材料
  • 100克面粉
  • 100克糯米粉
  • 60克糖
  • 60克水
  • 2.5克酵母
  • 100克南瓜，蒸熟压成泥
  • 12克油

做法
  1. 把所有的材料一起，揉成团。
  2. 将面团分成8份，磋圆后稍微压扁。
  3. 让面团发酵一小时。
  4. 用中火蒸煮12分钟。
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