Coconut Buns (Tangzhong method)

And sometimes we just want some sweet fillings in our buns for snack and one of my absolute favorite is coconut!

Coconut Buns
(adapted by Jeannie)

Makes 12 buns in a 9” x 11” pan

Ingredients:

Tangzhong

30g bread flour
150g milk

Cook into a smooth paste and cool before use.

Main dough

All the above tangzhong
255g bread flour (12-13% protein)
190g All Purpose flour
50g sugar
40g whipping cream
7g salt
1 egg + milk = 218g (Please hold back 20g milk to be added if needed)
4g instant yeast
35g butter
1 tsp vinegar

500 g grated coconut
350 g chopped gula melaka
2 leaves of pandan
1 tbsp of vanilla extract
Pinch of salt
1 tbsp corn flour and 1 tbsp water (mixed together to make a slurry)

Cook gula melaka with cut pandan leaves until melted, medium fire. Add 2 to 3 tsp water to help in the melting process. Add salt and grated coconut and cook until evenly mixed. Add slurry and mix well. Cool the coconut before dividing into 40g portions. Set aside. Balance can be kept in freezer for future use.

Instructions:

In a stand mixer bowl, place all dry ingredients and mix with a whisk until combined.
Add in the milk, egg and all the tangzhong. Start kneading till dough is formed before adding in softened butter and continue to knead to window pane. Add in the vinegar and knead until it is absorbed by the dough. Lastly, add in the raisins and knead to distribute into the dough.
Round up the dough and allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 12 equal pieces and roll them into balls. Cover and rest for 10 minutes.
Flatten a piece (keep the center thicker than the sides) and add a portion of coconut filling, pinch to seal and place it sealed side down into prepared pan. Proof until doubled again, then egg wash the top and sprinkle some sesame seeds (optional).
Bake in preheated oven at 180C for 20 – 25 minutes or until golden. Tent if the top gets too dark. Remove from pan and place on a cooling rack.

Cinnamon Raisins Buns

Sometimes we just want some plain buns for snack and these are perfect with a hot cup of black coffee! Of course you are may slather on some butter and apple jam too for sheer indulgence!

Cinnamon Raisins Buns
(adapted by Enne)

Makes 12 buns in a 9” x 11” pan

Ingredients:

Tangzhong

30g bread flour 
150g milk

Cook into a smooth paste and cool before use.

Main dough

All the above tangzhong
255g bread flour (12-13% protein)
190g All Purpose flour
1 tsp Cinnamon powder
50g sugar
40g whipping cream
7g salt 
1 egg + milk = 218g 
4g instant yeast 
35g butter
1 tsp vinegar
50g rum soaked raisins

Instructions:

1. In a stand mixer bowl, place all dry ingredients and mix with a whisk until combined.
   Add in the milk, egg and all the tangzhong. Start kneading till dough is formed before adding in softened butter and continue to knead to window pane. Add in the vinegar and knead until it is absorbed by the dough. Lastly, add in the raisins and knead to distribute into the dough.
2. Round up the dough and allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 12 equal pieces and roll them into balls. Cover and rest for 10 minutes.
3. Shape each portion as desired and place into prepared pan. Proof until doubled again, then egg wash the top.
4. Bake in preheated oven at 180C for 20 – 25 minutes or until golden. Tent if the top gets too dark. Remove from pan and place on a cooling rack. 

Coffee Prune cake

A very soft and moist cake bursting with flavour of coffee infused prunes. If you don’t like prunes on its own, try this cake!

Coffee Prune cake
Adapted by Enne

Ingredients

(A)

100g Prunes 
65g Warm water
1 tsp Instant coffee granules 

(Chop prunes to bits and soak in water/coffee solution for 30 minutes and drain)

(B)

60g Castor sugar 
70g Salted Butter
2 eggs (lightly whisk)

(C)

80g AP flour
3/4 tsp Baking powder

Method 

1. Preheat oven to 160 deg C.
2. Grease and fully line a 7 x 3” loaf pan.
3. Beat butter and sugar till light and fluffy, scrapping down the sides intermittently.
4. Drain the water from prune and keep the liquid for later. This will minimise prunes sinking during baking.
5. When butter is ready, add in egg gradually, beating thoroughly with each addition.
6. If mixture curdles, add in a couple tablespoons of flour (from the 80g).
7. Next, add half of the dry ingredients and mix in at lowest speed till combined followed by the liquid drained from prunes.
8. Add the drained prunes and give it a quick whisk.
9. Finally add in the remaining flour and mix till just incorporated.
10. Pour into prepared pan and bake for 50 – 55 mins on middle rack.  Test for doneness before remove from oven.
11. Remove to cool slightly and de-pan.

Strawberries Snowflakes Nougat

Simple ingredients, big in flavour, such a delight to snack on. It’s mildly sweet, salty and tangy in one bite! Texture is chewy and crispy with some crunch when you bite into the almond. Another bonus is no baking required! Do not use those large type of marshmallow used for BBQ as it doesn’t melt easily!

Ingredients for a 7 x 7” square pan

• 230g marshmallow – mini ones (white & pink mix)

• 65g unsalted butter

• pinch of salt (omit if crackers are salty)

• 80g milk powder + more for coating (I’m using full cream)

• 150g any brand cheese crackers

• 50g roasted almonds

• 50g dried cranberries

• 60g freeze dried strawberries

Instructions

1) Fully line a 7” square pan and dust some milk powder in.

2) In a deep non stick pan, melt butter on low fire and add in the marshmallows. Keep stirring till it’s all melted.

3) Add in the milk powder and OFF THE FIRE. Continue stirring till mixture is combined and looks thick and flowy. Over cooking will harden the mixture!

4) Next throw in all the other ingredients and mix fast! The marshmallow mixture will harden as it cools. Wear plastic gloves before pulling and folding the whole lump to distribute the inclusions making sure they are coated.

5) Press the nougat into lined pan and compress it as level as you can.

6) Sprinkle the top with more milk powder to prevent sticking when you slice it later. Place it in the fridge to set before cutting into desired shape for packing. Dust more milk powder if necessary.

Seaweed/sesame Sandwich Loaf

Adapted the Garlic buns recipe to make this loaf with added seaweed and sesame for a more fragrant loaf. Also replace some bread flour with whole wheat for a healthier version.

Ingredients for tangzhong:

100g milk
20g bread flour

In a sauce pan, mix all the ingredients together and slowly cook on low heat until a soft paste forms. Cover with cling and allow to cool completely before using. You can keep this overnight too if you wish but thaw to room temperature first before using.

Main dough:

245g Bread Flour (I used Japanese Bread flour with 12% protein)
50g coarse whole wheat flour
30g sugar
1/2 tsp salt
4 g instant yeast
1 egg and top up with milk to get 140g
25g whipping cream
30g softened butter
2 tablespoons of seaweed and sesame seeds mixture

Instructions:

1.In the stand mixer bowl, place all dry ingredients and mix with a whisk until combined.
Add in the milk, egg and all the tangzhong and stir to mix before adding to the dry mixture.
Knead until a smooth dough forms then add in the softened butter and continue to knead to window pane. Add in the seaweed/sesame and knead until well distributed.
2.Allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Shape and place into baking pan.
3. Proof until dough reaches the top of the baking pan. Bake in preheated oven at 180C for 30 minutes or until golden. Tent if the top gets too dark.
Remove from pan and place on a cooling rack.

Gula Melaka Chiffon

Gula Melaka Chiffon is one of my favourite flavors for chiffon cakes. If you are thinking of making this, please use a very good quality gula melaka. The genuine ones are very soft and easy to cut through. Good ones can be found in online shops these days too. Add some pandan leaves to melt with the gula melaka and coconut milk for that extra fragrant.

By Jeannie Tay

Ingredients:-

5 eggs yolks

50g corn oil

85g plain flour or cake flour

1/4 tsp salt

45g coconut milk.

40g pure gula melaka

5 eggs whites

1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)

40g sugar

Method:

1. Melt gula melaka with coconut milk and a piece of pandan leaf. Strain into a large mixing bowl and allow to cool slightly before adding the oil and yolks and mix well.

2. Add sifted flour and mix with a hand whisk until combined. Set aside.

3. Beat the egg whites until foamy then gradually add sugar to beat until very firm peaks form.

4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.

5. Pour into an 17cm tube pan and place it into another seamless pan before placing these into a shallow water bath. Bake at 160C for 30 mins or until the top of the cake is beginning to brown. Remove it carefully and slit the top. Continue to bake for another 50-60 mins. Water bath should be drying up towards the end of the baking time.

6. Once cooked, invert immediately to cool completely before unmolding.

Pineapple Tarts

Here’s another version of pineapple tarts, using pretty pineapple tart mold to shape. You can easily purchase the mould from online shops in different sizes. Let’s begin!

Ingredients for pastry

150g butter
100g margarine (may use all butter)
50g icing sugar
1 egg yolk + equal amount of white
(Use 2 yolks if you like really melting pastry)
1/2 tsp vanilla extract
1/4 tsp salt
350g plain flour
40g cornflour

To make the pastry:

Cream butter, margarine and sugar.
Beat in egg yolk/white mixture.
Add vanilla and salt; continue to beat until incorporated.
Fold in sifted dry ingredients and mix to a firm dough. Remove about 50g dough and mix in some matcha powder for the leaves. My pineapple tart mould is for 25g tart. Therefore, weigh out 12g of plain dough and 3g of matcha dough and roll them into balls.

To shape:

Using plain dough, wrap the pineapple paste and roll neatly into balls. Then put a matcha ball into the leaf part of mould and then place the pineapple wrapped ball on top. Press down the handle of mould few times before lifting up the mould to release the pineapple shaped tart. Repeat till all is done.

Place the pineapple tarts on a greased/lined tray. Apply egg glaze on the yellow part before baking in preheated oven at 150ºC for 30 minutes or till golden. Cool completely on wire rack before storing.

Egg Glaze

1 egg yolk
1 tsp water/milk

To make egg glaze, lightly beat the above glaze ingredients together.

Pineapple paste

300g grated pineapple
150g castor sugar (adjust to your preference)
One small piece of cinnamon stick

To make the pineapple paste:

Peel and remove the eyes of pineapples.
Chop into small pieces and put into a big saucepan or wok with medium heat on.
Let the pineapple cook till juice is nearly dried; stirring every now and then.
When the juice has been reduced, off fire and allow to cool slightly.
Blend the pineapple and then continue to cook with cinnamon stick, stirring continuously to prevent splatter.
When it’s almost dried but still moist, add sugar according to taste. Keep stirring till it becomes a paste. For enclosed tarts, cook it dryer. Do not add sugar too early else paste will be dark.
Best to chill overnight to firm up the paste before rolling into 10g balls.

Taiwan Old fashion sponge cake

Revisiting this old fashion sponge cake that was so popular many years back. I was baking this almost every other week until I got bored and forgotten about it! Flipping through my phone, I found the old recipe and decided to try baking it again.

Taiwan old fashion sponge cake

• Ingredient A:
• 50g Corn oil

• 6 Egg yolks (from large eggs about 65g with shell)
• 90g Cake flour

• 90ml Fresh milk

• 1 tsp vanilla extract
• 1/4 tsp salt
• Ingredient B:
• 6 Egg white
• 90g Castor sugar

• 1/4 tsp Cream of Tartar OR 1/2 lemon juice
• Optional: 4 pieces cheese slices or some grated cheese for topping

METHOD:
Preheat oven to 170C, second lowest rack. Line the bottom of a 7” square pan. Do not grease the sides.

• In a large mixing bowl, hand whisk egg yolks, oil and milk until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
• In another clean dry bowl (make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar/lemon juice. Continue whisking until thick foams before slowly adding sugar and continue whisking until firm peaks form.
• Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
• Pour half the cake batter into the pan, then place the cheese slices gently on top; lay the cheddar slices on top. Top up with remaining half batter and lastly add shredded cheddar cheese on the top. if using. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour or until cake is cooked. Please take note that temperature and timing is only indicative here.
• De-pan immediately and allow to cook before slicing.

Gula Melaka Ogura

This cake was trending a few years ago and everyone wanted to try baking one because of the beautiful smooth top and soft, moist texture. It’s similar to sponge cakes or chiffon cakes except it’s much more moist and delicate. It’s also very difficult to get it right because it tends to crack if baking temperature is not right. Hence the use of water bath to regulate the heat in the oven. Let’s get started.

Gula Melaka Ogura by Jeannie Tay

Ingredients:
A
egg yolk ~ 100g (about 5 eggs)
whole egg 1
salt ~ 1/4 tsp
corn oil ~ 60g
liquid palm sugar ~ 70g
coconut milk (santan) – 20g
superfine flour ~ 75g

B
egg white ~ 200g (from 5 eggs)
castor sugar ~ 40g
lemon juice ~ 1 tsp or 1/4 tsp cream of tartar

utensil :
7″square pan or 8″ round pan – use the normal pan and line the bottom only.

Instructions for yolk batter:
1. Beat the egg yolk, whole egg, salt, corn oil, palm sugar and coconut milk until combined.
2. Sift in flour, then mix it well. Set aside.

Instructions for egg whites and baking:
1. Beat egg white, lemon juice and castor sugar until firm peaks form.
2. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to scoop the batter from bottom to fold up. Keep doing this until no streaks can be seen.
3. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.
4. Put pan into a shallow pan and put these into another larger pan and filled up with room temperature water. Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 30 min. Temperature and baking time are indicatives only.
5. Once baked, remove from the pan immediately. If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.

Snowskin Mooncakes

I recently do not make this type of mooncakes often because they do not keep well and best to be consumed in 1-2 days. This recipe is using dough which is steamed and kneaded until smooth. No shortening was used so this is good news for those who are not so keen on using it.

Adapted the recipe to yield six to seven pieces of 80g snowskin moon cakes

• Ingredients:
• 40g Glutinous rice flour
• 35g Rice flour
• 15g wheat starch
• 40g icing sugar
• 145g full cream milk
• 30g vegetable oil
• 240-280g red bean paste or lotus paste or other flavors of your choice
• some toasted melon seeds (optional) to be added into the paste
• 2-3 tablespoons of cooked glutinous rice for dusting your dough when shaping(I used store bought)

Method:

• In a mixing bowl mix together all the flours, sugar, milk and oil. Using a handwhisk, stir until all the ingredients are combined.
• Sift mixture into a heat resistant bowl (make sure you oil it well before pouring in). Steam for 25 mins over medium heat.
• Remove from stove and using a sturdy spatula, knead the mixture while it is still hot until the dough is smooth. Divide the dough and add coloring to each portions. Knead in the color until smooth. Wrap each portion with cling film and chill them in the fridge for 30 mins.
• To assemble, divide the redbean/lotus paste into 40g each. Mix and match the colored dough to get 40g each. Flatten a piece of dough with your palm and place a piece of paste in the center and wrap it up. Roll into a ball and coat it with the cook glutinous rice before placing into the cavity of the mooncake mould and press it out. Repeat until all complete.
• Place each completed mooncake into a container and make sure they are well sealed. Refrigerate for 1 hour before serving. Best eaten on the day they are made and keep leftovers well covered in the fridge for up to a day. The cakes harden the longer you keep in the fridge.

Note: wear gloves to handle the dough as they can be sticky.