Butter Cheese Bun

I still remember when I was a kids, my parents will give me a cheese bun every friday as a snack. I like it but quite hard to find it at here in Netherlands, so I try to make it by myself. It is soft, with a little crusty crunch creese on top and tasty.

Source: Alan OOi Bread Magic

Ingredients:
(Sweet Buns)
330g bread flour
1/2 tsp salt
11/2 tbsp milk powder
60g sugar
120ml water
12g instant yeast
1 egg
40g butter
(Filling)
110g diced butter
6 slices cheedar cheese (diced)
(Topping)
1 egg (beaten)
6 slices cheedar cheese (diced)

Methods:
(sweet buns)
1. Combine all dry ingredients, add in egg,water and yeast and knead to a smooth dough, add in butter and continue knead until become a smooth and test the dough by streched into a thin layer without tearing and it is ready. If not, continue knead till it is done.
2. Remove the dough and leave it in a big bowl and covered with a damp clothes. Leave to prove till double size in a warm but dark place.
3. Scale the dough for 60g each ball, Flatten the dough and wrap the filling, seal it and place them on a greased tray. Cover the tray with damp clothes and proof it till double size.
4. Brush the surface with beaten egg, sprinkle some diced cheese on top. Bake in a preheated oven at 190 degree celcious for 15 minutes or till golden brown. Remove and cool on wire reack. served.

Dou Hua - Tau Foo Fah - Tau Huay - Soya bean curd - 豆腐花

Yeah, I did it ! I made my every first tau foo fah. For more information , click here http://en.wikipedia.org/wiki/Douhua . I used chow time recipes. Well, it doesn't as good as we bought but happy that i can make it by myself and will try other methods such likes using pectin or gelatine or even agar-agar.

Source: Chow Time
http://chowtimes.com/2006/03/21/sweet-soy-pudding-tou-foo-fa/

Ingredients:

1 liter soy bean milk
1.5 tsp gypsum powder
1.5 tsp cornstarch
1 tbsp hot water

Methods:

1. Boil the soy bean milk.
2. Dissolved the gypsum powder with hot water and then adding cornstarch and mix well, set aside.
3. When the soy bean milk is boiled, remove from heat immediately. Pour the gypsum-cornstarch mixture into a pan (stir well before pour it), the strain in the hot boiled soy bean milk to the pan. Cover lid and leave it for an hour. Do not touch or move it! Serve hot or cold with some syrup.

Notes;

1. Don't move ot touch the tofufah or it may be failed.
2. Ginger Syrup : Boiled 1 cup sugar with 1/2 cup water with some ginger slices till dissolved and a bit syrup alike.

Cucur - Fried Sweet Rice Flour Cake - Chewy pancakes

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I have a very nice indonesian cookbook Yasa Boga, I found this recipe and try it. What a surprise ---- it is totally diffferent with malaysian cucur which known better as cucur udang (prawn fritter). This version is a sort of kueh which chewy, slighty sweet and very fragnant. Conclusion, it is worth to try this indonesian snack.

Source: Yasa Boga

Ingredients:

220g rice flour
200g brown sugar
250ml water
Oil for frying

Methods:

1. Combine all ingredient except oil, stir until the batter feels light and smooth.
2. Heat some oil over medium heat, fry the batter (about 3tbsp for each). Cook until the batter riseand edges become curly. Remove, drain, and served.

Notes:
1. I used sugar in stead of brown sugar and adding some pandan paste.
2. I pan-fry the cucur with some oil.

Sitiawan's Hockchew (Foozhou) Specialities

Kong Piang or gong piang or 光饼 is a very common street food in sitiawan or to hockchew peoples. Well, I'm cantonese-hokkien but I grown up in this little small town and marry to a hockchew husband will sur love this kind trditionale street food. When we are back, sure will not miss the chances to taste and enjoy it. Not much of peoples know it but trust me if you are in sitiawan, buy one and taste it and see or it is worth. For more information ,please look athttp://en.wikipedia.org/wiki/Kompyang

QQ Homemade Birthday Cake

Hi, everyone, here are my homemade birthday cakes for all my family members. Yes, it looks ugly and not so nice as buy one in the shop but all of us enjoyed it very much from the moments of preparing ingredients till we taste it. Hahhahha.... hope you will enjoy and 'laugh' when you see these.

Hello..........I'm back!

Hi everyone,
Sorry for so long been absent, please forgive me for neglecting this blog. I'll post some new pictures and recipes soon. I did receive some nice friendly comments and also some 'impolite' comments, thanks for all but I'd prefer to have critics in good manners. Please consider for other peoples too.