Baked Donuts, Eggless

175g Milk, Warm
45g oil
40g sugar
150g Bread Flour
100g All Purpose Flour
1/2tsp yeast

Knead first 10 mins
Proof till double size
Shape Donuts
Proof till double size
Bake 335 degF, approx 12-15 mins on lowest rack

Orange Chiffon Cake

Recipe from Steffie’s Orange Chiffon Cake on YouTube

1. Hand whisk 6 egg yolks + 20g sugar
2. Add  100g orange juice (freshly squeezed). Continue to hand whisk.
3. Add 150g cake flour. Stir well with whisk.
4. Add 80g oil. Stir well with whisk.
5. Add zest from 1 orange
6. Beat 6 egg whites. Slowly add 80g sugar. Until soft peaks form
7. Mix whites into yolk batter 1/3 at a time.
8. Bake at 300degF for 45 mins (9” chiffon pan) or 55mins (8” chiffon pan)

Salted Egg Yolk Cookies

(Modified from Nasi Lemak Lover)

150g Salted Butter
80g Icing Sugar (or extra fine sugar)
4 salted egg yolk
10 curry leaves (finely chopped)
130g All purpose Flour
1/2tsp Baking Powder
1/4tsp Baking Soda
70g Panko

1. Beat butter and icing sugar.
2. Add salted egg yolk and chopped curry leaves. Mix well
3. Add in flour mixture (with Baking Powder and soda).
4. Add Bread crumbs
5. Scoop small teaspoon of batter on a lined baking tray. (It will spread)
6. Bake at 340 deg F for 15 mins.

Chinese Pork Buns

Ingredients (Bun):

150g Plain Flour
30g Cake Flour
25g Sugar
5g Instant dry yeast
100ml warm milk (not too hot otherwise yeast will be killed)
1 tsp salt
2 tsp oil

(Also can replace all purpose + cake flour with extra fine bao / bun flour)

Ingredients (pork filling)
180g ground pork
Chopped Chives
1 tsp mirin
3 tsp soya sauce
1 tsp sesame oil

1. Marinate the ground pork
2. In a bowl, add half the flour, Sugar, yeast and warm milk. Mix well.
3. Add in the remaining flour, salt and oil.
4. Remove dough from the bowl onto a tabletop and knead until dough is smooth and soft.
5. Cover with cling wrap for first fermentation (approx. 1 hr in winter, 30 mins in summer). It should increase in size by 1.5 to 2 times
6. Punch out air after the first fermentation and divide the white dough into 6-8 portions. Cover with clingwrap and let it rest for about 15-20 mins.
7. Flatten the dough, add some pork filling and seal the bun.

Dairy Free Cream Cheese

Ingredients:

• 2 Cups Raw Cashews - Soaked in hot water for 1 hour (or until soft)
• 1/4 cup lemon juice
• 3 Tbsp Water
• 2 Tbsp Coconut Oil

In a food processor blend the soaked cashews (drain water for the cashews before blending) until they turn into a coarse texture. Then add the rest of the ingredients and blend until completely smooth

Once the cashew mixture turns into cream cheese consistency, use it or store in the fridge for up to 1 week.

Mom's Pineapple Tarts

Pineapple Jam:
2 Pineapples
10 Tbsp Sugar (more or less)
1 tsp vanilla essence

Blend and strain pineapple. Cook (low heat) until dry. Add sugar and vanilla essence towards the end.


Pastry:
(for 1kg Pineapple Paste)

500g butter
120g castor sugar
2 egg yolks
pinch of salt
2 tsp vanilla essence
730g plain flour

1. Cream butter and sugar
2. Beat in egg yolk
3. Add salt & essence
4. Fold in sifted flour

Chinese Roast Goose

We had a Chinese style roast goose for Thanksgiving, and this recipe is definitely a keeper. It's a goose stuffed with my favourite glutinous rice. (Actually, the glutinous rice is yummy enough to eat it on its own). I got this recipe off a friend's magazine, and made a few changes to it just because I do not like / have some of the ingredients.

Our Thanksgiving Lunch 2017

GLUTINOUS RICE STUFFING
400g Glutinous Rice, washed and soaked for 2 hours
100g Oil for frying (I used a mix of sesame oil and avocado oil because sesame oil adds some fragrance and both oils have high cooking temperature.)
4 Large Shallots (or more if it's smaller)
3 Cloves of Garlic, chopped
80g Dried Mushrooms (1 packet), soaked and sliced
75g Dried Shrimp, washed and soaked
100g Chinese Sausage, diced
50g Dried Scallops, soaked and shredded
100g Gingko Nuts, parboiled until soft
150g Yam, cubed (1 inch)
150g Pumpkin, cubed (1 inch) - or omit this and double the yam
350ml Chicken Stock
1 tsp Five spice powder
1 tsp Salt
1 tsp Sugar
2 tsp Dark Soya Sauce

Glutinous rice waiting to be steamed

Steps:

1. Heat oil and fry shallots until crisp and fragrant
2. Add garlic and fry until light brown
3. Add mushroom, dried shrimps, diced sausage and shredded scallops. Stir fry until fragrant.
4. Stir in gingko nuts, yam and pumpkin cubes. Toss and fry for 5 mins.
5. Add glutinous rice and fry for another 5 mins.
6. Mix the seasoning (five spice, salt, sugar and soya sauce) into the chicken stock. Then fry until the chicken stock mixture is well absorbed.
7. Transfer to a dish for steaming for 30 mins until the ingredients are fully cooked.

Note: The glutinous rice can be prepared in advance the night before.

The goose and the stuffing

 

GOOSE PREPARATION
1 Large Goose (4.5-5kg / 10-12lb), washed and clean
2 Tbsp Sea Salt
1 Tbsp Black Peppercorns, crushed
1 Tbsp Coriander Powder
1 tsp Five Spice Powder
300ml Water

Browning Baste (Mix all to form a paste)
3 Tbsp Honey
1 Tbsp Mustard
2 Tbsp Vinegar
4 Tbsp Wine (I used Red wine)

Steps:

1. Prick the goose all around with a skewer. This allows fat to drain during roasting. Rub the goose with salt, pepper, coriander and five spice powder.
2. Brush the browning baste all over the goose and keep the remaining baste for later use.
3. Stuff the cavity of the goose with rice stuffing and tie the legs up.
4. Place the goose on a roasting rack and into a roasting tin. Make sure the goose does not touch the bottom of the tin.
5. Add 300ml water into the tin and roast the goose for 5 mins at 450 degF (230 degC) and then reduce the heat of the oven to 320 degF (160 degC). Watch the bird regularly (if it gets too brown, cover it with a foil).
6. Roast the goose for using the guiding timings: 20-25 mins per pound of goose. (Do the math depending on the weight of your bird!). Baste the goose every 15 minutes to add moisture and flavor.
7. Remove the goose when it's done and allow the goose to rest on a rack for 20-30 mins. Loosely cover goose with foil.
8. Save the pan drippings (ie. Goose Fat) for the sauce.

Cooking in the oven

GOOSE SAUCE
1 Tbsp Goose Fat
4 Plums (or 2 small apples), diced
100g Plum Sauce
3 Tbsp Sugar
350ml Chicken Stock
3 Tbsp balsamic Vinegar
2 pinch of Sea Salt

1. Heat the pan drippings / goose fat int he pan and add diced plums (or apples), plum sauce and sugar. Stir fry until plums / apples are soft.
2. Add chicken stock and a few more scoops of pan drippings. Add balsamic vinegar. Boil until slightly reduced.
3. Add salt and adjust to taste.
4. Serve with the carved goose.