Nancy Ho

Its another bread again .... yeap die die must make a toast!!
This recipe came from connie from KC forum.
She taught me how to calculate how much dough to out in the loaf pan!! 662g to be precise for my loaf pan .... that's how my loaf got into a perfect square

Ingredients:

220ml Cold milk
1 Egg
30g Butter
1 tsp Salt
260g Bread flour
60g Wholemeal flour
80g Plain flour
1 TBsp Milk powder (optional)
20g Sugar
2 tsp Instant yeast

Method:
(1) Put all the ingredients in the order above into mixer
(2) Knead till window panel stage
(3) Remove the dough from the pan and put it into a big mixing bowl. Wrap the bowl with cling wrap. Let it prove until double the size. (Timing will depend on the weather)
(4) Divide it into 4 equal pieces, mould them into balls and let the dough rest for 10 minutes.
(5) Roll each dough flat and roll it up like a Swiss roll. Leave to rest for 10 minutes. Then, repeat the rolling process one more time and place all the 4 pieces of dough into the greased bread loaf tin. (Note 2)
(6) Let it prove for 45 minutes, or when the risen dough has filled 80% of the loaf tin. Cover it with the loaf tin lid.
(7) Bake in a preheated oven at 200C for 35 minutes. Remove it immediately from the tin when baked. Let it cool on wire rack.
(8) Slice after it is completely cool.

Having been thinking of making wholemeal cakes but was not able to get any recipe till ... i saw my Yum Yum magazine.
The freshness of fruits here really makes this cake wonderful, the smell of orange peel was intoxicating man!!
Btw this cake is not dry ... in fact its very moist!



Ingredient
(A)
150g butter
60g brown sugar
3 eggs
100g honey

(B)
150g wholemeal flour
150g plain flour
50g oatmeal
11/2tsp baking powder

100ml fresh squeezed orange juice
grated zest of 1 orange
80g raisin

Method:
1. Cream butter brown sugar and honey till creamy. Add in eggs one at a time and beat well afer each addition
2. Add in B the remaining ingredietns and stir well. Pour batter in a lined 5x9' baking tin
3. Baked in preheated oven at 170 deg for 35-40 min until cooked. Remove and cool on wire rack
4. serve cake with plain yogurt

Dough critter is a very common breakfast item over here.
Most people have it with porridge or soya milk.
The local however, are very careful about where they buy their dough critter as it contain aluminium based ingredient during the making
Therefore, most prefers to make themselves.
So here's mine version btw the recipe was from gzmama web
Its not very fluffy, but can eat lah!



Ingredient A
300g High protein flour
180g water
5g yeast
20g sugar

Ingredient B
1g soda
5g salt
15ml warm water
Method
1. Mix A together, let it rise for 1hour
2. Mix B together, knead into A in small quantity till well mixed
3. 3.Let it rise for another hour or till double
4. Roll the dough into long string then cut into 3cm strip
5. Stack two dough strip together then press it using a chopstick
6. Heat up the oil in a wok, put the dough strips in and fry till golden brown.
Remember to keep turn the doughstick while its frying

I had promised my girl to make gultinous rice ball during Dongzhi but never quite get into making it.
Since today she had requested for a afternoon snack .... we made sesame tangyuan

Its really an art to understand how dough works ..... how much water and when to stop
Actually i am still learning, its my mum that helped me with the glutinous rice dough.
Frankly i really hate to make tangyuan with filling as it can get very messy esp when the filling touches the dough

Over in China, there are many variety of tang yuan.
In fact, one of the recipe was to cook a dough then you mix with dry glutinous flour
As for the filling, they use flour, sesame, sugar and animal fat to form a dough .... sounds unhealthy!!!!

Here's what we did to make it healthier and it works!!
Just put in some sesame paste, mixed into sesame powder and granulated sugar.
This method will form a soft paste that is much easier to handle, at the same time you can put in more filling
For sesame filling use sesame paste
For peanut filling use peanut butter (smooth version)

Learnt many things during my recent trip to HK.
One of which is how to make a nice smooth sesame paste from a dessert shop owner.
According to her, sesame is grind with rice several times in a stone grinder, never in a blender.
For blender can never produce some as smooth as stone grinder.
In our modern living, its not possible to get a stone grinder ...
So here's what i did .... with my soya machine

Simply put sesame powder and rice into the soya machine ....
Within 10 mins i have a hot sesame paste that ia very smooth, though not as good as HK dessert shop
If you do not have just put water, short grain rice/glutinous rice and sesame powder/paste into blender and blend. Then boil
Enjoy!!

This is the season for strawberry, its very cheap too.
Decided to make my own jam as imported jams (to us is normal jam) are very expensive over here
While surfing local blogs, found a recipe for jam!!
Never knew its that simple, no need to buy pectin (gel like agent)

Local here are very good in making sweet rice wine!!
This dish is very popilar amongst the locals, its good for the stomach as ginger helps in digestion, also the wine keeps body warm. red sugar release wind in stomach
Anyone with stomach problem can eat this - for breafast, snack, whatever



Ingredient
ginger slices
egg x1?(lightly beaten)
red sugar
sweet rice wine (just the rice only) -quantity up to you

Method
Just boil water with ginger slices, red sugar.
Stir the boiled solution while pouring the egg into it. Do not cook the egg for too long
Off fire. Upon serving add the sweet wine rice to the bowl and eat it while its warm.

A simple and warm dish for tummy!!

This is the 1st time that i managed to make a artisan bread !!
I managed to get wheat germ from a local farmer via mail order.
This recipe came from "Bread bible" by Rose