Coconut Flavoured Pai Bao # International Yeasted Recipe

Before going further, I would like to THANK everyone for joining the 'International Yeasted Recipe' event and make it happened successfully. I am more than thankful & honoured to have you all sharing the wonderful Asian & Western yeasted recipes with my readers from all over the world. And I am sure my readers are very much looking forward to more of your creation in future. Hope you guys will have fun ! And here's my April submission.

I have heard of 'Pai Bao' so often but haven't really try making it at home. 'Pai bao' is the kind of sweet bun arranged & baked in long shaped rows, and it tastes eggy soft. According to some blogger, 'pai bao' is one of the famous sweet bun in Hong Kong. Since I have not tasted one before, I have no idea what was the original taste of it at all. However, I've checked out some of the recipes over at the Chinese blogger site and finally came out with this NOT SO origin recipe. haha.....

Since I have yet baked anything with coconut on breads so far. So, I'm going to try something Asian this round. Hope you guys will love it too ! Here we go.....

Ingredients :
Sponge dough/Starter dough
150gm   bread flour
1/4 tspn   yeast
150ml   coconut milk
(100ml  thick coconut milk mix with 50ml water)

Method :
Mix all ingredients to form a soft dough then set aside to rest for an hour. Once its ready, wrap dough with plastic sheet then keep refrigerated for overnight or not less than 12 hours before used.

Main Dough
350gm  bread flour/high protein flour
1 pkt   coconut powder
3 TB  sugar
2 tspn yeast
1 egg, do not beat
100ml  coconut milk
80gm  butter, chopped
1 tspn  salt
all sponge dough, break into pieces

*1-/2 cups  raisins for filling

Method :
(1) combine all ingredients into a big mixing bowl, mix to form a soft dough then set aside to rest for 2 hours or till double in size.
(2) when its ready, punch dough to release air and knead to smooth dough.
(3) place dough to a slightly floured working table and divide dough into 12 portions, let to rest for 10 mins before shaping.


(4) now, flatten dough into oblong shape and spread on some raisins, roll dough by the longer side to form a long bread roll.
(5) leave rolled dough to rest on greased baking tray for 30-45 mins or till double in size.
(6) finally, brush on egg glazing and bake at preheated oven 185'-190'C for about 20 mins or till golden brown.

The bread is so soft & fluffy and the smell of coconut simply addictive.

I love raisins on bread and this is just remarkable. It would be so nice to have the bread with meat jerky. Definitely, its not the dog food. haha.....Its the Chinese meat jerky where its widely sold during the Chinese New Year. Enjoy guys !

Blueberry Streusel Sugee Cake With Condensed Milk

Oh finally, I'm taking this opportunity to give the sugee cake another try. . The last one I made (recipe here) was in pound cake form without soaking the sugee flour. The cake turned out beautifully though but a bit dense. Overall, it was good but not exactly the flavour that I'm looking for. And here I am experimenting another form of sugee cake with condensed milk.

After checking up with my dearest blogger friend Denise @ Singapore Shiok and some other site, I was curious about the difference between the none soaked and soaked semolina flour. I knew it I'll have to try it out myself. And for your info, Sugee flour is also known as semolina flour

So, here's what I did.
Ingredients :
250gm  butter, melted
140gm  sugee flour/semolina flour
1 canned condensed milk
4 eggs
100gm  sugar
160gm   all purpose flour
1-1/2 tspn  baking powder
1/2 tspn salt
a few drops of Vanilla Flavoured Stevia Liquid @ Nunaturals

Method :
(1) soaked semolina flour into melted butter for about 30 minutes.
(2) mix together all purpose flour, baking powder & salt in a bowl.
(3) in another big mixing bowl, place in butter mixture, condensed milk, sugar & eggs and beat till well combined.
(3) now, stir in flour mixture into the batter and mix well. Add in vanilla drops.
(4) pour batter into a 8" spring form tray lined with parchment paper.
(5) spread on the blueberries then cover with streusel topping, recipe as shown below.
(7) finally, bake at preheated oven 175'C for about an hour or till tester came out clean.
(8) let the cake rest for 15 minutes before releasing it from the pan.

Ingredients for Streusel topping :
1 cup  all purpose flour
100gm  cold butter, chopped
100gm  brown sugar
3 tspn  cinnamon powder

Method :
Mix everything together and hand mixed till everything well combined. Keep refrigerated for about 90 minutes before used or freeze it for an hour.

Here's the complete task of my little project and is waiting for its turn to go into the oven.

Oh wow.... the cake turned out so differently compare to the first one I made not long ago. The texture is soft and moist......and its in golden colour. Absolutely, gorgeous ! The additional topping is simply delish. Can't wait to have another piece of it. Hope you guys will love it too !
Enjoy & have a fabulous day everyone.

*I'm sending this to Foodie Friday.

Spring Season At Kahang, Reserved Forest

Well...since the drought season is over, hubby & I don't want to miss anything. So, we decided to visit Sungai Madek at Kahang again. I personally really looking forward to some surprises. And guess what ? We have visitor !!!! Want to know what's in the photo ??? Any clue what is it ??? It's the elephant dug. lol. Still fresh....guess the elephant passed by this area in the morning on the same day we arrived and the foot print is all over the place. Darn.... wish we arrived earlier.

This photo was taken on the following morning. Check out the difference between the last one I took on my first visit, click here. Did you notice the direction of the morning sun ? Yeah.... it shifting from one side to the other side. And of course, that's my 5 star hotel room on the right. HA !

Hubby accidentally caught this softshell turtle (labi-labi). However, we set it free.

This is actually my fruitful visit cause its the spring season in forest. The wild fruits & flowers blossoming like you've never seen anything like it out there. And these are some of the stuffs I found around my camp-site. The upper picture is some fruiting flowers, not knowing the name. Sorry !

There's actually two kinds of fruits here. One is the orange colour and the other is the light brown colour. The upper red fruiting flower is belong to the orange colour fruit (not knowing the name as well !)

And this is how the orange colour fruit looks like! I don't think its edible cause there's still so much more fruits hanging around the tree.

The tree next to the red colour fruit is this light brown colour fruit. Looks more like duku or langsat and its edible! The monkeys love it. There are a bunch of chimpanzee wandering around this area almost everyday.

And so is this palawan hornbill ! I'm having a hard time taking this photo cause the bird is more than 50 feet high up at the tree. There's about 4-5 of them travelling around this area everyday. I've once seen the rhinoceros hornbill around here as well.

What about this forest sakura (cherry blossom)! hehe.... According to the local orang asli, these are poisonous.

And these little flowers look awesome as well. The fishes love it. Yes, the fishes love it other than the engkabang flowers. The engkabang flower is empurau's favourite. Click here for more info.

And these flowers look absolutely awesome. Not knowing the name as well.

Can you imagine how colourful is the forest right at this moment !

And these are the flowers from the above picture. There's actually so many more but I only managed to show some of them here.

Am I in Japan ????? Are those sakura flowers (cherry blossom)??? Looks so so pretty. This picture was actually taken when I'm on my way back from Kahang to Kluang, So many cars stopped by to take pictures cause this only happen once a year, just like sakura flowers.  Enjoy guys !