Friday, September 27, 2013

Pandan Coconut Mable Danish Loaf

Honestly, as an Asian, I am desperately in love anything with coconut pandan (screwpine leaf) flavour especially on baking products. The aroma is simply irresistible and non of my family members can resist such flavour as well. Since yesterday was my day off, I suddenly won't missed a chance to bake myself a nice loaf of bread.......with the irresistible pandan coconut fillings. Gosh, my kitchen smell so good the whole day. Can you imagine the taste of the bread huh.....! >o<

So, here's what I did.
Ingredients for Dough :
300gm  bread flour
200gm  all purpose flour
2 tspn  yeast
4 TB  sugar
100ml   milk
90ml   water
2 eggs
1/2 tspn  salt
40gm  butter, chopped

*250gm  butter, room temperature (cut into 10 pcs)
  1 TB all purpose flour

Method :
(1) combine all dry ingredients into a big mixing bowl then add in milk & egg and gently stir to form a stick dough.
(2) add in butter and knead till smooth then set a side to rest for an hour or till double in size.
(3) punch dough to release air and again knead dough till smooth.
(4) place dough to a greased plastic bag and keep refrigerated for an hour. (I kept mine in the freezer for 30 mins)
(5) once ready, place dough to a slightly floured working table and roll it flat for about 12x24" size.
(6) arrange butter onto dough (as shown as the above picture), fold dough over and nicely sealed.
(7) refer here for folding method.
(8) again, keep the ready dough refrigerated or frozen once it's done. And use it at anytime you want.

Ingredients for coconut fillings :
70gm butter, softened
120gm  icing sugar
110gm  grated coconut 
50gm  milk powder
1 egg

1 tspn  pandan coconut paste (store bought)

Method :
(1) combine coconut, milk powder & sugar into a big bowl then mix well.

(2) stir in butter & egg and beat till well combined.
(3) keep refrigerated for 30 mins or till mixture set.

TO ASSEMBLE :
(1) now, roll dough flat into 11x24" and spread on the coconut mixture to both side of dough, by leaving the center some empty spacing.
(2) roll dough like swiss roll from shorter side from both end to meet at the center, now divide dough by cutting the center to provide two rolls.
(3) by cutting each roll about three quarter length(as picture shown the above), twist the dough & place it to pan then leave to rest for about an hour or till double in size.
(3) now, brush on egg glazing and bake at preheated oven 190'C for about 18-20 mins or till nicely brown.


I actually double up the recipe and made a couple of loaves. I brought some out to have tea with some friends later in the evening. Good response from everyone. The combination between the buttery & pandan coconut smell absolutely stunning. They had at least two slices per person and brought the leftover home with them as well. haha..... However, hope you guys will love this too. Enjoy & have fun !

I'm sending this to Yeastspotting @ Wild Yeast Blog.

Monday, September 23, 2013

Mao Shan Wang Snow Skin Mooncake

Hi guys, sorry for being away for too long. Life has been so terribly hectic recently.A lot of things going on. Still trying to sort out between work, travelling, family & blogging  Hopefully I'll be able to come back blogging full time with loads of deliciousness soon. Gosh, you have no idea how much I missed my oven....my working table...all my cake moulds & pans and so much more. We have just celebrated the Mid Autumn or Mooncake Festival last Thursday. For a quick stir, I came up with one of the local die hard mooncake.....Mao Shan Wang Snow Skin Mooncake for the party. 'Mao Shan Wang' is actually the name for one of the most popular & delicious durian here in Malaysia especially down the south. I still have plenty of stock at one of my friends' durian store. He still keeping loads of branded frozen durians here for sale.

So, here's another 'HATE IT OR LOVE IT' durian recipe for some durian die hard fans. My very successful first attempt on these little durian mooncakes. >o<

Ingredients for Lemon Snow Skin :
300gm  koh fun / cooked glutinous rice flour
160gm  icing sugar
90gm  shortening
100ml   soft drinks (preferably citrus flavour)
100ml   soft drinks (plus 2 lemon juice & zest to make it 100ml)

Note :  An extra 100ml cold soft drinks to standby
(add into the dough if you feel that you have problem wrapping it)

Method :
(1) combine koh fun & icing sugar into a bowl and mix well. Then add in shortening and rub till everything well combined.
(2) now, stir in soft drinks slowly and mix tilll everything became soft dough. Set aside to rest for 30 mins before used.
(3) once its ready, divide each into 35-38gm and then flatten each
(4) wrap fillings with snow skin dough and then sealed, coat wrapped dough with koh fun then shape it with mooncake mould.
(5) best to keep chilled before serving.

Ingredients for pure durian fillings :
450gm  durian flesh, mashed
1 TB  gelatine powder (soaked with 2-1/2 TB water)

Method : cook gelatine over low heat till nicely melted then quickly stir into.mashed durian flesh to mix well. Keep refrigerated for an hour or till set. Once its ready then roll into balls for 35-38gm each. Coat with koh fun then again keep refrigerated for another 30 mins before used.

Ingredients for duo yong durian fillings :
350gm   store bought dou yong fillings
200gm   durian flesh, mashed

Method :  stir together dou yong (mung bean paste) & durian flesh and till everything well combined. Roll each into balls for 35-38gm each and coat with koh fun. Then keep refrigerated for another 30 mins before used.

Note : No extra sugar added to the fillings. Opinion from all my friends(white rats) ~ the natural sweetness is just perfect.

:
These durian mooncakes are actually special request from some of my friends, the durian trader. They said they want to try the homemade ones. So, there's no way I can reject them. haha.... Never try never know ! Surprisingly, the fillings turned out really nice. A bit soft at the beginning but it became thicken pretty fast after chilled. Clap...clap...clap.... So glad I made these. They said it tastes like durian ice cream mooncake. Hope you guys will love it too. >o< Enjoy!

Here's some of my mooncake collections :

Blue Cheese & Nori Flakes Shanghai Mooncakes
Margarita & Bloody Martini Snow Skin Mooncakes
Bamboo Charcoal & Cinnamon Baked Mooncakes
Chocolate Mixed Nuts Baked Mooncakes
Coffee Dried Figs Baked Mooncake Biscuits
Taiwanese Mooncakes
Assorted Jelly Mooncakes
Vegetarian Suzhou Mooncakes
'Jiang Nan' Rose Petal Mooncake
Sun Dried Tomato Mooncake Biscuit

ATTENTION to all my readers, I would like to apologize for the mistake that I've made on the amount of the recipe earlier  The soft drinks used for the skin is actually 100ml and 100ml instead of 200ml & 200ml.

Tuesday, September 3, 2013

Jamie Oliver ~ Chicken In Milk

Finally, I'm back on track again after another short vacation. Don't feel like messing up my kitchen for the time being, so made something simple instead. Something from the kitchen of Jamie Oliver. Jamie Oliver another favourite chef of mine. He's such a homey kind of cook and always love sharing with us his comfort food recipes. And one of the many popular recipes of his.....chicken in milk was being tried by so many blogger all around the global. I guess I shouldn't miss out this wonderful roasted chicken as well. It's an easy & simple to prepare recipe. So, good for all busy momsie ! >o<

Ingredients :
2 whole chicken leg
salt & pepper
1/2 tpsn mixed herbs (best to use fresh ones)
1 tspn ground black pepper
1/2 tspn  paprika powder
4 cloves of garlic, chopped
2 stalk celery, cut small
2 potatoes, cut small
a few slices of lemon
1 cup  milk
2 TB  butter

Method :
(1) marinade chicken with salt & pepper, herbs and garlic.
(2) then place everything to a ceramic bake ware and top with black pepper & paprika powder.
(3) bake at preheated oven 190'C for about an hour or till everything cooked.

I haven't been cooking much lately. Taking a huge break from my kitchen. However, this is a good start for a tasty meal after a long break. My kitchen smell so great again. Have a great week ahead everyone !
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