Pumpkin Bread Loaf

Ingredients:

150g mashed pumpkin

280g bread flour

4g yeast(3/4tsp)

3g salt

20g honey

30g milk

30g butter

50g egg(1egg)

Steam pumpkin for 10-15 mins(until soft) then mash with fork. 

Procedures:
1. Mix flour, yeast, salt, honey, egg, mashed pumpkin, and milk using chopstick
2. Add in butter. Knead the dough until the dough is elastic and smooth. You can do it by hand or electric mixer. I usually do it by hand, and it takes me about 10-20 mins to get an elastic dough. To check whether you dough is ready, you can pinch off a small piece of dough, then stretch the dough by approx. 3-5 cm, if the dough forms a thin membrane and stretches without breaking, then your dough is ready.
3. Leave the dough in a container and cover with cling wrap, let it rise up to double size. This depends on the temperature of your kitchen. If it's warm enough, then it will take short time (45-60 mins). It may go up to 2 hours. I learnt a new technique, by placing the dough inside a warm oven that was preheated for 2 mins at 100 celcius. It takes less than an hour for the dough rise. 

4. Punch the dough with your fist to get rid of the air. Then flatten the dough, and roll the dough, like rolling swiss roll cake. 

5. Grease a loaf pan with about 1/2 tablespoon of vegetable oil. Place the rolled dough in the pan and cover with cling wrap. Then let it rise for the second time. You may place it inside the warm oven again. This may take about 40 mins.
6. Set oven temperature to 200 degrees celcius. Bake the bread for 18 mins. 

7. Let it cold before you slice it. You may keep the bread in freezer to keep it fresh. Whenever u want to eat, take out few slices and let it rest to room temperature. Your bread will still remain soft like a fresh one. 

Bao recipe

Bao recipe

1 tablespoon dry yeast

1/2 kg hong kong flour (can substitute with all purpose flour + cake flour, 1 cup flour=3/4 cup all purpose flour and 1/4 cup cake flour) 

10 g sugar

100 cc hot water + 150cc cold water

5 g White butter

1 tablespoon vegetable oil

Martabak Manis Bangka (Indonesian Sweet Pancake)

Ingredients:
Skin:
1 egg
70 g white sugar
125 g all purpose flour
100 ml coconut milk
50 ml water
1/2 teaspoon baking powder

Fillings:
1 tablespoon of white sugar
1 teaspoon of butter
One slice of cheese
2-3 tablespoons of rice chocolate ceres
1 tablespoon of slice almond (toasted)
1/2 tablespoon of white sesame seed (toasted)
1/2 tablespoon of condensed milk

Procedure:
Mix egg and sugar, beat until sugar is dissolved, add in some flour, then pour in some coconut milk, and water, mix, then add in the rest of the flour and liquid, mix well. You should get a mixture which is not too thick and not too thin. Add in baking powder, and beat hard with fork. Then, cover it with cling wrap, and let it rest for about 30 mins to an hour.

Heat a small pan (I use 8 inch / 20 cm size of ceramic pan). Use low heat, then sprinkle some water on the pan to check whether the pan is hot and ready to be used. When it's hot enough, pour the dough mixture, then use hand to turn the pan slightly to right, left, front, and back. This is done so that, you can create edge for your martabak. After a while (3-4 mins), you will see some bubbles start to create at the surface, then sprinkle sugar on top of the martabak and cover with a lid. Wait until the martabak is cooked (about 5 more mins), and remove it from the pan.

Spread one teaspoon of butter on top, put cheese then sprinkle rice chocolate, almond and sesame seeds. Drizzle the condensed milk evenly on top of the fillings. Cut the martabak into half, and fold it. Spread another teaspoon of butter on the skin.

Macaroons with raspberry dark chocolate fillings

  

Macaroon:

A

40 g almond powder

40 g icing sugar

Mix and sieve

B

30 g egg white (about 1 egg white)

40 g icing sugar

2 drops of strawberry essence

Beat at high speed, until it forms peaks (about 3-4 mins)

Then fold A mixture into B, slowly. The rest of procedure is similar to my previous post.

Filling:

Raspberry jam

4 tablespoons of frozen raspberry

4 tablespoons of sugar

Mix in a wok, and heat it up until it starts to boil, keep on stirring for another 2 more mins, the texture will be like jam, and it's ready to be used. Mix the jam with the chocolate fillings (recipe from previous post). 

The remaining procedures are similar to the one I wrote for chocolate macaroon.

Ice Chendol

Ingredients:

A.

10-15 Pandan Leaves chopped

5 Daun Suji chopped

500 ml water

Blend together and just take the juice. Store it in a container.

B. Palm sugar syrup

3-4 blocks of palm sugar

5 tablespoons of water

2 pandan leaves (tie in a knot)

Heat all mixture at low heat. It's ready when palm sugar has been melted. Store it in a container. 

C. Chendol (for 2-3 cups of Ice Chendol)

2.5 tablespoons of hun kwe powder

250-300 ml of pandan juice (A)

small pinch of salt

1 tablespoon of sugar

Mix them in a small pan, and heat it slowly at low heat. It will take about 10 mins for the mixture to be thickened. Then, pass through a chendol mold. I don't have one, so, I just  use a teaspoon and scoop the chendol mixture. So, the shape of my chendol was bigger and looked like scoops of teaspoon. Let the chendol form in ice water, then drain it.

Assemble a cup of ice chendol:

1 tablespoon of fermented black glutinous rice

1-2 pieces of fermented cassava     

2-3 tablespoon of coconut milk. Use fresh one if possible, and don't heat it. Coconut milk will produce bad cholesterol and fat after you boil it.  

1 tablespoon of palm sugar syrup

Ice cubes

Chendol

Chocolate Macaroon

Ingredients:

      37g Ground Almond

      3g Cocoa powder

      40g Icing sugar (A)

      30g Egg white

      40g Icing sugar (B)

Chocolate Fillings:

1 tablespoon of whipping cream (heat it in microwave for about 30 secs), then add semi sweet chocolate chips (about 3-4 tablespoons). I don't have the exact measurement for this. If you think it's too thick, you may add more whipping cream, or vice versa. Make sure the mixture is not too dilute, and not too viscous, so that you can pipe it easily later.

Procedures:

1. Sieve and mix ground almond, cocoa powder, and icing sugar (A). Put aside.

2. Beat egg white with icing sugar (B) until stiff. Then fold in the ground almond mixture (don't mix all powder one at a time, divide in to 3-4 mixtures).

3. Using piping bag with a 1 cm nozzle, fill with macaron mixture. Pipe on a baking sheet placed on a baking pan. Tap the baking pan few times to break any air bubbles, then leave it to dry for about 1 hour. The surface of the macaron will become smooth and shiny.

4. Preheat oven at 160 degree Celsius for 15 mins, then turn the temperature down to 150 degree C, bake the macaron for 3 mins, then turn the temp. down to 125 degree C and bake for 3-5 mins. You would see that the macarons will start to form skirt (foot), then turn the temperature down to 100 degree C and bake for another 5 mins.

5. Take out from oven, and turn the macaron shell so that the flat surface is facing up, then pipe the filling on top, and sandwich it with another shell. 

6. You may eat it directly or store them in an air tight container and keep it in the refrigerator.