Tuesday, June 12, 2012

Sweet potatoes buttermilk bread rolls

最近又开始想做面包. 上网找食谱,找到了sweet potatoes buttermilk bread. 还蛮特别的嘛~
其实这面包还蛮容易做的,但是我觉得这次烘太久(因为同时也在做其它的东西,忘了看时间),所以有点“干”.. 好可惜!想要再做一次~
星期六通常都是我最忙的时候. 烘培,教会,练唱等等~
所以这次也不例外! 由于时间紧迫,只好找帮手帮忙了~ 他就是我家其中一个韩国人!



300g bread flour
2 tsps instant yeast
10g milk powder
3/4 tsp salt
55g caster sugar
1 egg - half for mixing in, half for brushing on
90g sweet potato, boiled and mashed
90ml-100ml water, cold (depends on your dough)
25g butter


60g butter
50g sugar
60g milk powder


1. Sift the dry ingredients into a bowl or stand mixer fitted with a dough hook. Mix on low speed.

2. Add in egg and mashed potatoes. Mix well.

3. Add cold water in small separate drips and continue beating for about 20 minutes on medium speed until the dough comes together.

4. Add in butter and beat for another 10 minutes until the dough turns elastic. You can test it by stretching some dough. The dough should snap lightly.

5. Place the dough into a light buttered bowl and let it rise in a warm place until double in size. Depending on room temperature, it can take between 30 to 45 minutes.

6. Mix the ingredients for the filling till combined. Put in the fridge while waiting for the dough to rise.

7. Once the dough is doubled, punch down the dough to let the air out. 

8. Divide dough into 40g balls. Wrap the fillings in. Then arrange on a greased pan and let the balls rest for another 20 minutes or until they rise.

9. Using a brush, apply the rest of the egg mixture on the dough balls and let it rest for 5 minutes before baking in a preheated oven at 185 C for 20 minutes.

10. Once out of the oven, brush melted butter on hot buns.

Oreo Cupcakes

自己又有点喉咙不舒服. 相信应该是前几天吃了辣的食物.
家里来的两个韩国人将要回去韩国,好难过哦~ 因为他们真的和友善,也很有礼貌!
上星期六做了Oreo Cupcakes. 现在才拿来上帖子, 因为没时间啦~


84g bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa powder
3/4 cup hot, strong-brewed coffee
1 cup all purpose flour
3/4 cup granulated sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbsps vegetable oil
2 large eggs
2 tsps white vinegar
1 tsp vanilla extract
16 Oreo halves, with cream filling attached


250g unsalted butter, softened to room temperature
6 to 8 cups confectioners' sugar ( I only put 1/2 cup, as I don't want to have too sweet frosting)
1/2 cup milk
2 tsps vanilla extract
6 tbsps Oreo cookies, finely crushed
16 Oreos for the top of each cupcakes (I use mini Oreos)


1. Preheat oven to 180 C and line a muffin pan with cupcake liners. Twist the Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

2. Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes. Whisk flour, sugar, salt and baking soda together in a medium bowl; set aside. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

3. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

4. In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, milk and vanilla. Beat until smooth and creamy. Add in the crushed Oreo cookies. Beat for another 1-2 minutes until icing reaches desired consistency.

5. Spoon the mixture into a pastry bag and pipe on top of the cupcakes. Place the Oreo cookies on top.

Monday, June 4, 2012

Tub tim krob/ Red Ruby dessert

每次有聚餐的时候,一定要给一个主题. 不然,我们就会吃一样的菜. 简直就是心有灵犀一点通!
曾经一次忘了给,结果每个人带来了咖哩鸡、菜!搞笑的是,用同样一个instant paste, 煮出来的味道根本不一样~

这次做泰式甜点,刚刚好可以参加 Aspiring Bakers 所主办的 Asian dessert. 一举两得~
我参考了Little Teochew 和 Table of 2 or more..的食谱.

我简直就是把我的厨房给翻了~ 因为要做 15-20 人份~ 做一点点好像不怎么够吃!

我把 coconut milk 冷藏, 再打成刨冰. 虽然是冬天,但是吃这个甜点时,一点都不冷!
记得在家乡的时候,特别爱吃这泰式甜点. 但是外面买的,很贵!更气的是,给的rubies 可以算得到,一定少过10粒,而且非常小粒!现在自己会做了,可以吃到够!哈哈!
我也加了jackfruits (nangka),这里只有罐头的!没办法!


1.5 cans water chestnuts
2 tbsps rose syrup for soaking
Few drops red food colouring
1/2 cup tapioca flour or more
1 cup sugar
1 cup water
2 pandan leaves
1 can jackfruits (nangka), sliced
2 cans Coconut milk (freezed to use as shaved ice) 
Few rose syrup for flavour


1. Take the water chestnuts, and cut them into the sizes you want. Set the chestnut pieces into a bowl and soak with rose syrup and few drops of the red food colouring. Stir until each piece is evenly coat in red.

2. Turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put tapioca flour in a big bowl. Drop the chestnuts in and toss the bowl around to coat the chestnuts with flour.

3. Scoop the chestnuts into a strainer to get rid of the excess flour. Put them into another bowl. 

4. If you want bigger rubies, spray some water on the chestnuts. Put them back in the flour bowl. Coat them with flour again. Repeat the spraying and flouring to make bigger rubies.

5. Boil a pot of water. When boiling, pour the coated rubies in. The cooked rubies will floated and show their beautiful colour. Scoop them up in a strainer and dump them in ice water.

6. In a small cup add sugar, water and pandan leaves to make syrup. Cook the syrup till the sugar dissolved.

7. Shaved the coconut milk ice cubes and put aside.

8. Divide the rubies into the serving cups. Pour out the water from the bowls. Add the shaved coconut milk ice and sugar syrup. Add few rose syrup for flavour. I added jackfruits as well.