Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Sunday, February 17, 2013

Homemade Coconut Egg Custard Jam with Bread (Kaya)

.
The best result to eat kaya (coconut egg jam) is accompany with butter or margarine on two pieces of toasted bread.Toasted bread spread with kaya is a popular snack or breakfast eaten by all Malaysian.Making your own kaya at home is not a very difficult task if you don't mind the stirring handiwork.I understand some people use slow cooker to make kaya instead of using double boiler because they refused to stand an hour in front of open stove to stir the jam constantly.I would love to experiment kaya with slow cooker  but unfortunately my slow cooker is too big ( 10 quart).I recalled many moons ago I bought a small can of kaya in a store ,the texture is very silky smooth but it's has no egg or coconut flavor at all.I guess they mixed with flour or artificial ingredients to save cost and make the kaya look pretty on the surface.If you're healthy conscience and love this delicious jam,you should consider to try to make it yourself..Trust me..making your own kaya is really priceless!! have fun and enjoy!!








Ingredients:
600 ml coconut milk
10 large eggs
2 1/2 cups gradulated sugar
2 pieces palm sugar
5-6 leaves pandan,tie knotted




Method:
1:Prepare a double boiler with water on a stove over low heat.Crack all the eggs in the stock pot,beat well.Pour in coconut milk,sugar,palm sugar and pandan knot into the eggs.Use whisk to beat the egg mixture regularly.
2:Keep whisking the eggs mixture for about 1 hour or longer until thicken.The texture must be thicken and smooth.If you want a smoother texture,use food processor to blend the jam or use hand blender to beat it while stirring.(I just like the texture as it's)
3:Remove coconut egg jam from double boiler and let's cool down.Store in container in room temperature for a week .If you can't use up in a week,the jam must be store in fridge.






Continue Here To Read More..

Saturday, December 1, 2012

Homemade Roast Pork Bun 叉燒寶 Char Siu Bao

Roast pork bun is one of the popular snack sold everywhere at Chinatown bakery or Dim Sum place.For us who don't live near or around Chinatown or in Chinese community ,we don't have the luxury to eat this gem whenever we want.When I'm craving for this snack the only solution is to make this gem myself!! I even make the Roast Pork myself.. Of course, it's doesn't taste as good as the one the sold in Chinatown but beggar can't be choosy,right?






Ingredients:
Dough:

500 gm bread flour or high protein flour
95 gm sugar
1 tsp salt
14 gm instant yeast
50 gm butter
45 gm shortening
2 tbsp condensed milk
1 large egg
230 gm water



Filling:
500 gm diced roasted pork belly or roast pork butt
1 cup green peas,thawed
1 large onion,peeled and diced
2 tbsp oil

Seasoning:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp caramel sauce ( thick soy sauce)
1 tsp ground pepper
2 tbsp sugar
3 tbsp corn flour +3-4 tbsp cold water ,dissolve well
3 tbsp water


Topping:
1 large egg,beaten +2 tbsp milk or water
2 tbsp sesame seeds


Method for Filling:
1:Heat wok with 2 tbsp oil at medium heat,add in onion,fry until fragrant. Add in diced roast pork,green peas and all the seasoning in the wok,stir well for 2-3 minutes.Check the seasoning.
2:Pour in corn flour solution to thicken the sauce,mix well.Dish out and leave it to cool before use.



Method for Dough:
1:Combine all ingredients into mixing bowl except water,use low speed to whisk.Slowly pour in water in the mixer,beat for 1 minute.*if you don't have mixer use hand to knead the dough until elastic*
2:Change mixer speed to medium speed for approximately 7-8 minutes.
3:Remove dough from mixer and leave in on the kitchen counter.Cover with big bowl or wet towel and rest for 20 minutes.
4:Stretched the dough and fold over.Cover again and rest for 15 minutes.Stretched the dough again and rest for 5 minutes.
5:Divide the dough to 50 gm per portion in ball shape.


6:*sprinkle the counter top with flour*  Flatten the dough by your palm on the counter top and use a rolling pin to roll it out flat in round shape.
7:Scoop 2 tbsp filling on the center of the flatten dough before wrap or pleat all the edges together.Place the bun on a 2 x 2 inch wax paper before place on lined baking sheet.Repeat the same procedure until all the filling or dough used up.
8:Brush with egg wash ,then sprinkle with sesame seeds.Baked at pre-heat oven at 370 F for 15 minutes or until golden brown.Remove from oven and serve warm.






Continue Here To Read More..

Monday, October 17, 2011

Roti Bakar (Homemade Coconut Jam with Toast)

One morning I told Mishu that I'm going to make her peanut butter and jelly sandwich for breakfast but she said when she was in Malaysia Ah Ma(her grandma) make her sandwich look like peanut butter,it's taste good but not peanut better.She said it's has brown and yellow color taste sweet and sticky..Then I asked her it's kaya(coconut jam) with margarine but she said she have no idea what it's..I guess my mom spread kaya on bread for her..Then I decided to make some kaya since Mishu gave me an idea what she want to eat at for breakfast..Kaya or coconut jam is a popular local jam typically spread on toast,local delicateness or sweet dessert.This is my 3rd time making kaya but each time I experiment different recipe .This batch of kaya recipe was created by myself..When we mentioned coconut jam we thought this jam must be really hard to make and have lot of work..Actually it's not!! The only downside of this task is the cooking time.Have to keep stirring the ingredients in double boiler for at least an hour.









Ingredients:For Kaya(Coconut Jam)

8 large eggs
1 can premium coconut milk 400 ml
1 1/2 cup sugar ( adjust to your own sweetness)
4-5 sleeve pandan leave(screwpine leaves),washed before tie knot


Method:


1:Prepare double boiler with water at medium heat.Whisk all eggs with 1 cup of sugar until frothy.Then pour the eggs mixture in the double boiler,use a hand beater to stir the egg mixture from time to time.Slowly add in coconut milk while stirring..


2:In another small stock pot caramelize the remaining sugar(1/2) at low heat,then pour into the coconut mixture to get a brownish texture.Reduce the heat to low.


3:Keep stirring the mixture(about 5 minutes) for 90 minutes or until the jam thicken and creamy.


4:Remove the jam from heat and let it cool completely before remove the pandan and store in container.Store at room temperature (60-70 F) or can store in fridge after a week.(I believed after storing coconut jam in fridge it's taste different,lost the wonderful coconut fragrant)


5:Spread coconut jam on bread,toast or cracker..







Continue Here To Read More..

Thursday, May 27, 2010

Roast Pork BBQ Bun( Char Siew Bao)叉烧包

It's been a while since I make my own roast pork pastry bun Chinese style a.k.a "Shao Bao" in Mandarin or "Siu Bao" in Cantonese . I have some left over roast pork,so instead of re-cook the leftover roast pork again I think I might as well make into something different or special..Most the time I store enough of baking ingredients at home,so whenever I feel like baking,it's become handy to just grab whatever I needed and mix with it,right? I adapted this recipe from Patsie Cheong of "Joy of Making Dim Sum".Overall the result of the pastry bun is really great ♥!!! I manage to make the dough extra thinner and flaky!! viola!♥









Ingredients:

Water Dough:

200 gm all purpose flour

60 gm shortening

2 tbsp sugar

125 ml cold water



Oil Dough:

160 gm all purpose flour

160 gm shortening

50 gm unsalted butter

Ingredients for Filling:

500 gm roast pork,diced

1 large onion,peeled and dice

1/2 cup green peas

1 tbsp oyster sauce

1 tbsp caramel soy sauce

2 tbsp corn flour + 4 tbsp water

2 tbsp sugar

1/2 tsp ground white pepper

2 tbsp oil

1 egg + 1 tbsp water for brushing

4 tbsp raw sesame seeds

Method:
1:Heat 2 tbsp oil in large skillet or pan.Add in roast pork and onion in the skillet,stir-fry until fragrant..Then add in seasoning and green pea,fry for another 2-3 minutes before add in corn flour solution.Stir all the ingredients until well combine .The filling should be googy texture.Dish out and cool completely..Store in fridge if necessary.
2:Knead water and oil dough separately.Wrap dough in ball shape with cling saran wrap and store in fridge for 30 minutes for easy wrapping.
3:Roll out water dough with the center thicker and the four edges thinner.Place the oil dough in ball shape over the center of the water dough.Let dough rest for 10 minutes.
4:Roll dough out with rolling pin in square shape and fold once.Turn dough around and roll it out one more time.Fold into 3 layers and let it rest for another 10 minutes.
5:Preheat oven to 375 F.Prepare parchment paper on 2 baking sheet.
6:Divide the dough into 18 portions,ball shape.Flatten each portion,roll out in round shape and wrap filling in it.Use 1 tbsp or more filling in the center of the wrapper,flute edges of wrapping.Bring all the edges together to form a sack and seal by giving a slightly twist and pinch with thumb and finger on the top of the bao.Repeat the same procedure until all the dough finish. Brush egg wash on the top before sprinkle with sesame seeds.
7:Bake for 30 minutes or until lightly golden brown.Remove from oven and serve warm.







Continue Here To Read More..

Thursday, October 15, 2009

Roti Canai/Paratha Bread

If I miss Paratha a.k.a as Roti Canai,I just buy the frozen form from Indian or Asian store.I know the recipe of Paratha is easy and simple.The only hard part of making Paratha is to stretch and swirls the dough to the thinness as possible.It's really need the special skill likes throwing and stretching the dough which I lacked. I was curious how to make a successful roti canai at home. When I was young lived in Malaysia ,I saw many roti canai seller prepared roti canai dough overnight for their next day business ..I thought making roti canai it's really a straight forward answer but unfortunately my result is not really up to the expectation!! When I was "googling" looking for a perfect roti canai recipe I found Shida's healthykitchen. !! Too bad my roti canai is not flaky but it's crispy and crunchy..I try to figure out what has happened..Maybe I didn't knead with hands coz I dump everything in bread maker to do the work..I will try to make another batch again soon..Hope my next experiment will have flaky result! By the way,here us my humble crispy and crunchy roti canai!!






Ingredients:Roti Canai (Makes 8-9 medium size roti)
4 ½ cups all purpose flour ( Extra 1-2 teaspoons if needed)
1 tsp fine salt
1 cup water ( 250 mL)
1 large egg , room temperature
¼ cup condensed milk
1 Tablespoon melted butter
Enough canola or other cooking oil and butter for submerging/soaking / coating and stretching .
Method: Note (I dump everything in bread maker)
1- In a large mixing bowl, mix all purpose flour with salt. Make a well in the center.
2- In a small bowl, stir together water, egg, condensed milk and melted butter until mixed.
3- Gradually pour in the mixture from small bowl ( wet mixture) into the prepared well in the large mixing bowl.
4- Using fingers to work the flour into the liquid until we can form a ball. Knead the dough until it is very smooth but we might notice the dough is a little sticky. Do not add flour just yet.. Keep kneading for about 10 minutes in total.
5- Cover the dough with kitchen towel and let it rest for 15 minutes.
( Note: This process helps the dough absorb the liquid evenly and to relax the gluten ever so slightly.)
6- Continue to knead the dough for another 8-10 minutes until elastic and feels like satin. Now, at this point.. we will notice that dough will be no longer sticky. BUT if it still is.. please add only one teaspoon. Continue kneading. Cover and let is rest once again for another 15 minutes. ( Kneading resting process helps minimizing development of the gluten and makes stretching and shaping the roti way easier without over tearing it.)
7- Knead the dough , this is to assure that all ingredients are evenly absorbed. At this point, we should be able to get a very elastic and smooth dough.
8- Divide the dough into half. Divide each half into 5-6, repeat with the other half, we will get 10-12 portion total. Form each portion into a ball.
9- Now, it’s an optional whether to coat the balls with butter or oil.
If we choose butter, grease the bottom of a large pan with generous amount of soften butter so the balls won’t stick. Then generously coat each ball with butter, please make sure that each of them are well coated otherwise they stick to each other.
If we choose submerge them in large amount of oil, simple!! Pour small amount of oil into a medium bowl.. enough to coat the bottom of the bowl. Add the balls , all of them.. yes, lay them stack on each other.. don’t worry, they won’t stick cause you will add more oil into the bowl enough to cover the top of the balls.
To my personal opinion, submerging into cooking oil is much easier to work with , plus if coating with butter.. still we will need some amount of oil while working on the dough later.
10- Cover the bowl/pan with plastic wrap. Let them rest in the refrigerator for more than 4 hours. Preferably overnight, 12 hours.
11- We are ready for the adventure ; shaping, stretching and frying. Before that, remove the bowl/pan from the refrigerator, let them sit at room temperature for at least 30 minutes. Just so the dough will be easy to work on.
12- Working on the dough, we need a large working space – about 35 inch or bigger table , counter top etc. With palm, press each balls to make 5 inch diameter disk, one at a time. Let them rest for another 5 – 8 minutes. ( yes, a lot of resting require to minize the gluten from developing.)
13- This time we will have to play with oil.. lotsa oil.. Oil the working surface/board .. including our hands.. oil them generously. Oil prevents friction between our hands and the dough and between the dough and the working surface. Oil also keeps the dough moist. This is very important method to be followed otherwise we will have difficulty to stretch the dough really thin and the dough will stick and messy and tearing everywhere.
14- Start with the first pressed dough, lay the dough on oiled working surface.Brush the dough with oil or oil plus melted butter. Lightly press in middle of the dough with fingers, from the center.. start pulling and stretching the dough evenly. Be careful not to tear it esp in the middle because the tear will grow bigger as your stretch and you really need to start over. Just lightly press it until we get about 8-9 inches disk. If by chance the dough spring back when stretching, let it rest for 5 minutes and then come back.
15- If the dough gets dry, brush more oil. Then work at the edges, with the heel of palm, press the edges .. stretching the dough evenly so as not to tear it and working all around the dough in a circle.
16- Oil our hands and the dough again. Take the dough from one edge with one hand. Slam the dough quickly and working all around in circle the same way. This is what we call ‘kebar/tebar’ or stretching roti canai. Repeat until the dough gets really thin and translucent. There will be tears and holes at the edges, do not worry, they will be covered by the many layers on untorn part.
If this method is found tricky .. yes it is for the beginner. Here is another method we can try.
On oiled big plate, lay the dough in the middle. Stretch dough (See step 14 and 15) until we get to edges of the plate. Keep oiling the dough if it start to dry out. Stretch and pull into thinner sheet.
17- Bring one side of the thin dough to center. The other side to center to form a long dough. . If we can get air trapped in the thin sheet at this point, don’t press air out as it would give a lighter fluffier result.
18. Hold one end upwards and the other end on the working surface. Swirl it down to form a piece of swirly turban . Let it rest for about 15 minutes, the longer the better ( reason? Because later we will pat it to make a larger and thinner turban, so we need to rest the gluten again to make it easy to shape it.)
Repeat step no.13 – 18 with the rest of the balls.
19- Pat the turban dough with tips of our fingers. If needed,Only slightly stretching required. Pat until 10-12 inches disk is formed. Preheat a medium pan on medium heat, pan fry/cook the roti . Flip on the other side when it start to bubble , slightly brown and crisp. Keep flipping until cooked. Repeat with the remaining.
20- Serve it warm with Dhall Curry with dollop of sambal or anything to your liking.
Please refer to the original for step to step of roti-canai-malaysian-paratha at healthykitchen ..She make awesome roti canai which I can't perfect!








>
Continue Here To Read More..

Saturday, August 29, 2009

Ham Chin Peng ( Savoury Pancake wt Red Bean)

Ham Chin Peng literally translate to English as Salty Deep Fried Pastry .This fried round pancake is a popular hawker or street food. It's also eaten by many Chinese Malaysian as the breakfast food.I understand Ham Chin Peng may comes in 3 types;Plain,Red Bean filling and Glutinous Rice. My favourite Ham Chin Peng is with red bean paste filling. Here is my simple and humble Ham Chin Peng with Red Bean Paste filling.





Ingredients Started Dough:

150 gm plain flour (sifted)

100 ml water

1 tbsp instant yeast




Ingredients:

300 gm bread flour (sifted)

60 gm sugar

10 gm fermented red bean curd(nam yu) mashed

160 ml water

1 tsp instant active yeast

1 tsp 5 spice powder

1/4 tsp baking soda

2 tsp oil

1/2 cup sesame seeds

Method:

1: Started dough:Combine well all ingredients in a medium bowl and leaves to proof for at least 8 hours.

2:Combine 150 gm starter dough with bread flour,sugar,fermented red bean curd,water,yeast,5 spice powder and baking soda and knead into dough.Add oil and continue to knead well.(I dump all ingredients in bread maker to knead and proof) Cover and leave to proof for about 30 minutes.

3:When the dough has risen,roll into a large thin rectangular shape.Brush with some oil (not necessary to brush the edges) and roll up.Cut each piece to about 1 inch each.

4:Brush the surface of one side with water ,then coat with sesame seeds.Roll out the dough to about 2 inch wide on the edges,then place sesame seed side dough on the bottom of your counter .Repeat the remaining cut dough with the same procedure.Sprinkle some flour to work on the counter if necessary.Scoop 1 tsp of red bean in the center of the dough,then top another piece of roll up dough together before roll again on the thin edges to smooth out the round shape . Set aside to proof for about 20 minutes before deep fry.

5:Heat fryer with oil at medium high heat.Place round filling dough into fryer,deep-fry in hot oil till golden brown. Dish out and place on a towel paper to drain the excess oil,serve warm.
roll up dough
round shape dough with sesame seeds



Note:

Dough made from a starter dough with yeast is more fragrant and stable.








Continue Here To Read More..

Saturday, August 15, 2009

Roti Jala (Lacy Pancake)

Last week I cooked some rendang chicken(dry curry chicken).Most of the time I just eat with white rice or roti canai(Paratha).It's been years I didn't try any roti jala and would love to dip roti jala with rendang chicken.Roti Jala literally translate to Malay as "Net Bread" or "Lacy Pancake".Too bad I don't have the mould but I do have plenty of dry measurement cup. Actually I never see any original roti jala mould before but I guess I can use measurement cup as the mould,right? So I request hubby to use his drill bits to drill few holes on the cup for me.Yoo..wooo!! it's work but not perfect .I wonder why the pancake lace doesn't turn out to be the same lace pancake I recalled .Then I "google " roti jala mould image and found the mould bottom have few funnels!!*sigh* well..for now this mould will do until I have the chance to get the real roti jala mould when I go back to Malaysia.






Ingredients:
150 gm all purpose flour
1/2 tsp salt
2 large eggs,beaten
300 ml coconut milk
2 tbsp oil for brushing
2 drops yellow food coloring or 2 tbsp turmeric powder
Method:
1:Combine flour,salt,eggs,coloring or turmeric powder and coconut milk in large bowl,use whisk to beat or mix the ingredients well and smooth.Sieve the batter well into another bowl.
2:Heat non-stick omelet pan,about 8 inch at low heat.Brush the pan lightly with some oil .Dish a ladleful of batter into the roti jala cup and in a circular motion,form a thin lacy pattern or perforated appearance crepe in the pan..
3:Cook until set or lightly golden pale color,no need to cook the other side.If the standing batters is thick add few tablespoons water if necessary.Remove and fold each pancake into quarter or roll up.Serve warm with curry or rendang.
roti jala with rendang chicken
bottom of measurement cup after drilled






Continue Here To Read More..

Popular Posts

About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.