Dorayaki

I'm going to make Dorayaki! You know, the snack that doraemon loves? Yea! Look forward to the recipe! The first few fry were fail because the oil was either too hot or too much, so trial and error to get the right temperature and amount of oil. :)

(Makes 24 dorayaki)

To make the red bean paste
Redbean filling (350g) (I used gula malacca instead of the usual caster sugar)

To make the pancakes
240g cake flour
200g caster sugar
100 ml water
4 eggs
2 tbsp honey

1. Beat the eggs and sugar on high speed till thick and forms a ribbon.

2. Add the honey and beat to combine.

3. Add the water and whisk to combine, the batter should still form a ribbon when dripped from whisk (see photo below).

4. Sift in the flour and fold using whisk.

5. Cover with cloth and leave to rest for about 30 minutes.

6. Stir the batter gently before frying in pan over low heat. When the batter bubble all over, flip and brown the other side. Leave to cool.

7. Spread redbean filling on one pancake and sandwich with another.

They look cute and I made them in different sizes. I think I'll make all in bite size the next time and experiment with chocolate, peanut butter and maybe even green tea.

Red Bean Filling

Cooked and sweetened red beans are so versatile! They can be used in cakes, pastries and desserts. I used up a batch already and this is the second batch. My recent favourite is to put a spoon or 2 in my overnight oats, so yummy! Here's a photo of the lovely red beans. ;)

300g red bean

220g sugar

A pinch of salt

1. Boil the red beans in water till soft.

2. Add the sugar and salt after the red beans soften, the should only be a little water left.

Therefore I tell you, whatever you ask for in prayer, believe that you have received it, and it will be yours. And when you stand praying, if you hold anything against anyone, forgive them, so that your Father in heaven may forgive you your sins. ” (Mark 11:24-25 NIV)

Strawberry Eclairs

I've just returned from a work trip and found some time to bake again! Wheee!! Before I leave to catch a movie later, I shall bake something. I have some strawberry pastry cream left and to intensify the strawberry flavour, I'm experimenting with strawberry icing on top of the strawberry Eclairs. 

(Makes 24 eclairs)

For the eclairs 

190ml tap water

150g plain flour

100g unsalted butter

65ml milk

8g sugar

3g salt

3 eggs (you may need more or less)

Egg wash (optional)

Remaining eggs from above
1 tbsp milk

For the strawberry pastry cream

180ml whipping cream 

125g strawberry purée

125ml milk

50g caster sugar 

50g egg yolk

30g corn flour

18g butter 

1tsp vanilla bean paste 

(makes 600g, we only need 185g for this recipe,hence the rest can be kept in fridge for other use)

For the strawberry icing
175 icing sugar
3 tbsp strawberry puree
1 tbsp unsalted butter (melted)

To make the strawberry pastry cream

1. Whisk the yolks and sugar till light and fluffy.

2. Add the corn flour and whisk to combine.

3. In a pot, bring the strawberry purée, milk and vanilla bean paste to a boil over medium heat, stirring periodically. 

4. Pour the strawberry mixture over the yolk mixture gradually, whisking as you pour to prevent cooking the yolks. 

5. Pour the mixture back into a pot and heat over low heat, whisking continuously. This will thicken and the cream is ready when you see one or two large bubbles. This will take 2 to 3 minutes. Remove from heat.

6. Whisk in the bubble till combined.

7. Transfer the pastry cream onto a tray lined with cling wrap, making sure the cling wrap touches the surface of the pastry cream. Cool in the fridge before use. 

8. Whisk the whipping cream till soft peaks. 

9. Transfer cooled pastry cream to a mixing bowl and whisk to smoothen the cream.

10. Fold in a third of the whipped cream into the pastry cream. 

11. Fold in the rest of the whipped cream in two additions. 

12. Fill a piping bag fitted with a star nozzle and chill in fridge till choux buns are ready to be filled. 

To make the profiteroles

1. Preheat the oven to 180 degrees. Place the butter, sugar, salt, milk and water in a pot and bring to boil.

2. Remove from heat and pour the flour into the boiling mixture all at once and stir vigorously, making sure there is no lump.

3. Cook over low heat for 2 to 3 minutes till the flour mixture forms a ball and fall away easily from the side of the pot.

4. Transfer to a mixer and beat for about 5 minutes on low speed till the mixture is no longer hot.

5. Pour the eggs gradually, mixing at medium speed and the batter should gradually transform to a sticky smooth batter that is not too fluid. You may not need all the eggs.

6. Transfer the choux paste into a piping bag, fitted with a plain tip.

7. Pipe the paste onto baking tray lined with baking paper, into round shapes.

8. Once piped, bake in preheated oven of 180 degrees for about 45 minutes.

9. Once done, leave to cool completely.

To make the strawberry icing

1. Sift the icing sugar in a mixing bowl.

2. Beat the icing sugar together with the strawberry puree till smooth.

3. Stir in the melted butter.

To assemble

1. Cut the top off the cooled profiteroles and pipe in the pastry cream.

2. Replace the top and sift powdered sugar on top to decorate.

They're girlishly sweet in vision and taste and I'll definitely be trying the chocolate version ones soon.

Cranberry Almond Granola

Granola is really easy to bake and they are really versatile. Was really lazy to update this blog, but I think I'll persevere since this will help me archive the recipes and it'll be a convenient platform to share recipes. So, here you go. :)

 

40g butter

2 cups rolled oats

0.75 cup dried cranberries

0.5 cup desiccated coconut

0.5 cup whole almonds

0.25 cup honey

0.25 cup maple syrup

0.625 cup juice (can be cranberry or pomegranate)

0.5 tsp almond extract

0.5 tsp sea salt

 

1. Preheat the oven at 160 degrees and line the baking tray with baking paper.

2. Place the honey, maple syrup, juice, butter and salt in a pot and bring to boil over medium heat. Once boiling, simmer over low heat for about 10 minutes until the sauce thickens.
 

3. Put the almond, desiccated coconut and oats into a large mixing bowl, add the almond extract and pour the honey mixture over, mixing to combine.
 

4. Pour the mixture into prepared trays and bake in preheated oven of 160 degrees for about 15 minutes.

5. Take it out of the oven and stir in the cranberries and bake for 18 more minutes.
 

I made these many times and these were packed to be given away. Have fun baking!
 

 

 

 

Behold, I send you forth as sheep in the midst of wolves: be ye therefore wise as serpents, and harmless as doves. (Matthew 10:16 ASV)

Strawberry Profiteroles

I've got so many posts in my drafts and I'm wondering how I am going to complete all the backlogs. I'll start with this bake. This was done in 2 batches and I must say it turned out better than expected. 

Before I go on with the recipe, I've got some thoughts I need to pen down.

The sad news of students and teachers reported missing after the earthquake in Kota Kinabalu struck me deeply and my heart ached for the young lives that could be endangered together with the teachers. I pray they'll all be safe and fine. I don't why this has to happen and the students are barely 12 years old. Lord, your will and not our will and it's my prayer that the students and teachers be brought back safely....

(Makes 25)

To make the strawberry pastry cream

180ml whipping cream 

125g strawberry purée

125ml milk

50g caster sugar 

50g egg yolk

30g corn flour

18g butter 

1tsp vanilla bean paste 

To make the profiteroles

190ml tap water

150g plain flour

100g unsalted butter

65ml milk

8g sugar

3g salt

3 eggs (you may need more or less)

Egg wash (optional)

Remaining eggs from above

To make the strawberry pastry cream

1. Whisk the yolks and sugar till light and fluffy.

2. Add the corn flour and whisk to combine.

3. In a pot, bring the strawberry purée, milk and vanilla bean paste to a boil over medium heat, stirring periodically. 

4. Pour the strawberry mixture over the yolk mixture gradually, whisking as you pour to prevent cooking the yolks. 

5. Pour the mixture back into a pot and heat over low heat, whisking continuously. This will thicken and the cream is ready when you see one or two large bubbles. This will take 2 to 3 minutes. Remove from heat.

6. Whisk in the bubble till combined.

7. Transfer the pastry cream onto a tray lined with cling wrap, making sure the cling wrap touches the surface of the pastry cream. Cool in the fridge before use. 

8. Whisk the whipping cream till soft peaks. 

9. Transfer cooled pastry cream to a mixing bowl and whisk to smoothen the cream.

10. Fold in a third of the whipped cream into the pastry cream. 

11. Fold in the rest of the whipped cream in two additions. 

12. Fill a piping bag fitted with a star nozzle and chill in fridge till choux buns are ready to be filled. 

To make the profiteroles

1. Preheat the oven to 180 degrees. Place the butter, sugar, salt, milk and water in a pot and bring to boil.

2. Remove from heat and pour the flour into the boiling mixture all at once and stir vigorously, making sure there is no lump.

3. Cook over low heat for 2 to 3 minutes till the flour mixture forms a ball and fall away easily from the side of the pot.

4. Transfer to a mixer and beat for about 5 minutes on low speed till the mixture is no longer hot.

5. Pour the eggs gradually, mixing at medium speed and the batter should gradually transform to a sticky smooth batter that is not too fluid. You may not need all the eggs.

6. Transfer the choux paste into a piping bag, fitted with a plain tip.

7. Pipe the paste onto baking tray lined with baking paper, into round shapes.

8. Once piped, bake in preheated oven of 180 degrees for about 45 minutes.

9. Once done, leave to cool completely.

To assemble

1. Cut the top off the cooled profiteroles and pipe in the pastry cream.

2. Replace the top and sift powdered sugar on top to decorate.


I missed out some photos again, will update another version soon.

And do not forget to do good and to share with others, for with such sacrifices God is pleased. (Hebrews 13:16 NIV)

Coffee Profiteroles

I made some pastry cream the other day because I had to use up some extra egg yolks. What best way to use up the pastry cream than to make some profiteroles? 

I flavoured the pastry cream with coffee emulco and topped them with whipped cream too. Really good, a little salty when complemented the sweetness really well.

Do not seek revenge or bear a grudge against anyone among your people, but love your neighbor as yourself. I am the Lord. (Leviticus 19:18 NIV)

It's a command, obey! 

Orange Chiffon Cupcakes Bouquet

I am so excited about Mothers' Day project. As usual, I was stalking some blogs and saw a really lovely cupcakes bouquet! I shall try this! However, my variation will be orange chiffon cupcakes. I have just bought the pots and sponge, fingers crossed! Looking forward! 

Look! They're so pretty! Totally satisfied! I hope the mothers love them! I was worried that the buttercream can't hold through the journey to the mothers' place, but they did! They're so pretty, I can't even...

Accept one another, then, just as Christ accepted you, in order to bring praise to God. (Romans 15:7 NIV)