Piggies Custard Bun

Every time going to have dim sum, custard bun will be our favourite. Then I'm thinking to make some custard bun with different piggies character of custard bun for my monster. They like it so much and the price much much more cheaper if having in restaurant. They can have own creative for the reaction of the piggies....with smiling, grumpy, with hair, sad, pirate and many more. Can keep them busy for one hour.

Bun recipe will same as the plain mantou Adapted from:  RasaMalaysia (Char Siew Bao dough)

Custard recipe Adapted from: Viet World Kitchen

The piggies face Adapted from: Sweet ipomoea

Custard recipe

Makes a scant 1 1/4 cups

1/4 teaspoon salt
2 tablespoons custard powder
1/2 cup sugar(I'm used 1/4 cup)
About 2 1/2 ounces (1/2 cup) cornstarch
1/2 cup coconut milk
2 tablespoons sweetened condensed milk
2 tablespoons unsalted butter, cut into 3 or 4 pieces
2 large egg yolks
1/2 to 1 teaspoon vanilla extract

Face of piggies recipe

Seaweed                                                                                              

1 teaspoon chocolate powder or cocoa power(mix with some hot water)

Method for face and ear

1. Take some dough to mix with the chocolate paste, make shape of rectangle and ear. Use some water to stick to the bun and use a chopstick to make a hole on the nose of piggies.
2. Cut the seaweed according what characters you like and use some water stick to bun before steaming.

Method for custard

1. In a saucepan, whisk together the salt, custard powder, sugar, and cornstarch. Whisk in the coconut milk and condensed milk. Heat over medium heat, stirring constantly, until smooth. Add the butter and continue stirring until the butter has melted.
2. Keep stirring for about 6 minutes, until the mixture has thickened substantially. If it seems hard to stir with the whisk, switch to a spatula. As the mixture stiffens it may look like there are lumps. If you see that, stir more vigorously to break the lumps up and evenly cook. Aim for a smooth texture.
3. When the mixture is thick enough to stick to the whisk and form a soft peak, move the pan off the heat and whisk in the egg yolks. This will thin the mixture out slightly for the moment. Return the pan to the heat and keep whisking to ensure that the yolks are well incorporated. 
4. Continue vigorously stirring for 1 to 2 minutes more, until the mixture thickens to the point where it cleans the sides of the pan and easily comes together as one smooth mass. If you have ever made dough for cream puffs, this is very similar. Stir in the vanilla, then take the pan off the heat. Stir it occasionally for a few minutes to quickly cool it.
5. At the end, stir the mixture off the heat for a minute and taste it. Make any changes you like at this point, as I suggest above. When you're satisfied, transfer the filling to a bowl, spreading it out.
6. After the filling has cooled, form it into balls.For my 16, each one was about 1 1/4 inches wide, like an extra- large or jumbo egg yolk! Loosely cover and set aside at room temperature, or refrigerate to firm up, until your dough is ready. Then use the balls of filling when you shape the buns. Do the second rise and steam as directed in the steamed filled bun recipe.

Note

Should the filling be too soft after it has cooled, portion it into generous tablespoons, dropping it onto parchment. Loosely cover with plastic wrap and refrigerate to firm up. I found that you can leave it in the fridge until you’re ready to shape the bun. However, a cold filling slows down the second rising so be patient.

Mango Mille Crepe

I haven't try this kind of mille crepe before, just heard from someone that was so delicious and expensive in Malaysia. Then I'm decided to give a try, lucky is look good for first time trying. Something new for me and for my two monster, but they not really like the texture and taste. 

Adapted from : Nasi Lemak Lover

(make 2 x 7” cake, about 22 crepes per Mille crepe cake)

For the mango cream
300ml non-dairy whipping cream
300gm fresh mango puree 
5tablespoon mango concentrated
1tablespoon lemon juice 

Method

1. In a mixing bowl, beat whipping cream on high speed until thick and stiff.
2. Add in the rest of ingredients, combine well and chill in the refrigerator.

For the crepes
6 eggs
1000ml full cream milk
300gm all purpose flour
90gm melted butter

Fresh mango for decorate

Icing sugar for dusting

Method

1. Lightly whisk eggs, add in milk and melted butter, sift in flour and combine well.
2. Strain and cover with plastic wrap and refrigerate overnight, this allows the gluten in the flour to relax.
3. Place a 7-inch nonstick pan over low heat.
4. Add a ladle of crepe batter and quickly tilt the pan to coat the entire surface evenly in a thin layer and pour the excess of batter.
5. While cooking, trim off the excess crepe at the area where the batter was pour out.
6. Cook only one side until golden (less than 1min) and remove crepe by lifting it by the edges.
7. Continue cooking the rest of the crepes, stacking up the crepes as you work.
8. Top with slice mango and dust with icing sugar.

Mango Mousse Cake

Mango is not my favourite fruit but when I'm seeing this lovely mango mousse cake can't even think more then a second, I must bake it. The result is absolutely fabulous, but is lot of work to do because they have three different texture. Definitely will make again....thank for the recipe.

Adapted from : Baking Library

Sponge cake( Sponge recipe adapted from 超人气香港蛋糕56款)

70gm egg yolks (4 eggs), room temperature

40gm caster sugar

4tablespoon vegetable oil

3 tablespoon water 
95gm cake flour
1/2 tsp baking powder
140gm egg whites (4 eggs), room temperature
40gm caster sugar

Method for sponge cake:

8 inch round pan

1.  Preheat oven to 160C (150C(fan) oven)
2. Sift cake flour and baking powder in a large bowl. Mix to combine.
3. Mix the egg yolks with 40gm caster sugar in another bowl and whisk the mixture until the sugar completely dissolved. Add in oil and water and stir well.
4. Add the flour mixture to the yolks mixture and mix well. Make sure the flour is evenly incorporated. Set aside.
5. Whisk egg whites on low speed. Increase speed slowly to medium until egg whites are foamy. Add the remaining 40gm caster sugar and increase speed to high. Beat until the egg whites to stiff peaks form. The whites will not drop out when the bowl is overturned.
6. Fold one third of egg whites into egg yolk mixture and lightly combine. Fold the rest of the egg whites to combine. Folding egg whites gently using balloon whisk will prevent egg whites from deflating too much.
7. Pour batter into a greased and lined 8 inch round pan and bake at 160C(150C(fan)) for 25  to 30minutes. Test using a skewer or toothpick. Cake will shrink from edges on cooling. Unmould sponge cake and leave to cool on a wire rack upright. 

Mango Mousse layers (recipe slightly modified from Do What I Like)

350gm fresh mango puree, at room temperature
350ml whipping cream, 
3 tablespoon icing sugar (vary to your liking and the sweetness of the mangoes)
17g gelatin powder soaked in 4 tbs hot water 
about 180g mango, cubed (not too big)

Method for mango mousse:

1. Whip cream until mousse state (roughly 70% stiff).  Add in icing sugar and whip on low speed to dissolve the sugar. 
2. Soak gelatin in hot water and allow to bloom for 5 minutes. Leave to cool.
3. Combine gelatin to mango puree. And fold in the whipped cream to get a smooth pale orange mango mousse.

Method to prepared the layer:

8 inch round cake ring

9 inch round cake board

1. Slice the cool sponge cake into 2 even layers using long palette knife. 
2. Place one sponge layer into a 8 inch cake ring supported by a cake board below. There should some allowance surrounding the sponge layer. Spread 100g of cubed mango over the first sponge layer. Pour half of the mango mousse over the first sponge layer. I measured the mousse by weight and divided it evenly into 2 portions. Level the mousse as evenly as possible.
3. Place the second sponge layer over the mousse layer. Spread remaining 100g cubed mango over the second sponge layer. Pour the remaining mousse mixture over the second sponge layer and level the top as evenly as possible. Place cake ring in the refrigerator and allow a chilling time of 4 hours or until mousse is firm. 

Mango Gelee Layer(recipe adapted from All that Matters)

100gm mango puree
2 teaspoon gelatin soaked in 3 tbs hot water  
100gm mango, cubed

Method for mango gelee layer:

1. Soak 2 tsp gelatin in 3tbs hot water and allow it to bloom for 5 minutes. Leave to cool. 
2. Combine cooled gelatin and mango puree. Pour it over the chilled and assembled mango mousse cake. Scatter 100g cubed mango over the mango gelee layer. Allow cake to chill until mango gelee layer is firm. 

Unmoulding finished cake: 

To unmould, wrap a warm kitchen towel around the ring or use a hairdryer to briefly heat up the exterior of the cake ring. Take care not to apply too much heat using the hairdryer. Remove cake ring slowly and steadily. Bring cake back to the refrigerator to firm up before decorating and cutting. 

Roses Mantou

When I'm searching the recipe for bun, I saw this lovely purple sweet potato roses mantou. My sister birthday is almost here then I have an idea to make a bouquet of mix colour roses mantou because she like rose and mantou so much. Lot of preparation and work but result is so nice and she like it so much. But we can't get purple sweet potato here then I'm just replace with yellow sweet potato and mix with plain colour mantou. The result coming out like the roses is smiling.....everyone happy.

Recipes source : Wendyinkk

Yellow roses

250gm steamed yellow sweet potato( original recipe is purple sweet potato)

200gm water

500gm pau flour (I'm using low protein flour)

1 teaspoon baking powder

100gm sugar

50gm shortening

1/4 teaspoon salt

11gm instant yeast

White roses

Using plain mantou recipe.

For the leaf take some plain dough and add few drop of green colouring.

For the stick I'm using lolly sticks and wrap with green colour tissue paper.

Method :

1. Mash sweet potato, or blitz sweet potato with almost all the water to get a fine paste. Purple varieties tend to be firmer than orange ones.
2. With balance of water, mix with yeast.
3. Combine everything except shortening and mix to form a dough.
4. Add in shortening and knead until dough is smooth. If the dough is slightly sticky just continue to knead, the gluten just hasn't form.
5. Cover and let dough proof until double, about 1 hour.
6. Punch down dough and knead 1 to 2 minutes.
7. Divide dough to 90gm per portion. To form a rose bud.
8. Cover and let the formed dough proof another 45 minutes until double the size.
9. Steam on high heat for 12 minutes.

Rose Shaped Buns Method :

1. Make small dough balls of 15gm each. 
2. Flatten each ball and roll out circle.
3. With fingers, press the sides of the circle to make them flatter and create ripples(uneven)
4. Arrange 6 pieces of flattened dough, half stacking on top of each other.
5. Start rolling from the first piece on the bottom.
6. With a chopstick, saw the roll, it will roll while you saw, creating a fatter center than the sides.It will break into 2 rose bud.
7. Place rose buds upright on a piece of baking paper.
8. Let the buns rise to double and steam on high heat for 12 minutes.

Notes: 

In some rose I'm make two colour together, yellow and white. The result is nice.

Flatten out enough dough balls for one round of steaming before flattening out the rest. Keep the rest dough in fridge to prevent over proofing while you slowly form the rose buds. And keep the formed rose buds in the fridge(covered) to slow down the 2nd proofing while you shape. The shaping rose buds take time to complete. I'm making 24 roses is take me around the whole afternoon.

Siew Pau (Crispy Barbeque Pork Bun)

Siew Pau is famous in Seremban, one of the place near Kuala Lumpur. And one of my favourite snack after lunch but we can't get it easily here. The beginning I'm thinking is hard to make it myself because they have water and oil dough, lot of work but I'm can't wait anymore to have my favourite siew pau . Result is not that hard work I'm imagine, everyone can make it. Lot of good memories coming back when having fresh siew pau from oven.

Adapted from : The Waitakere Redneck's Kitchen

Water dough

60gm all purpose flour

60gm bread/high protein flour

40gm cooking oil

18gm sugar

1/2 teaspoon golden syrup

60ml water (minus 1 tablespoon)

Oil dough

62gm all purpose flour

37gm shortening

(Can make 9 siew pau if you like more just double up the amount)

Method for dough: 

Water dough

1. Rub oil with flour until it looks like breadcrumbs.
2. Dissolve sugar and syrup in water and add to the flour mixture. Mix together to form a smooth dough. Cover and rest for 15 minutes.
3. Divide dough to 9 pieces.

(If too sticky add more flour)

Oil dough

1. Rub the shortening with flour to form a soft dough. Cover and rest 15 minutes.
2. Divide dough to 9 pieces.

Method for bun :

1. Wrap oil dough into water dough and flatten.
2. Roll out into oval shape and roll up like a swiss roll.
3. Turn 90deg and roll out again to ovel shape and roll up like swiss roll.
4. Press down with palm and lightly roll out into a circle.
5. Place the filling (do not put too much filling), wrap and pleat into a pau shape. Place on a baking paper.
6. Brush with egg wash, sprinkle with some sesame seed and bake at 180C(fan) for 20 to 25 minutes or until golden brown.

Note :

Too much filling will makes it hard to pleat and will burst open during baking.

Do not let the filling touch the sealing edge. 

Filling

1. 85gm char siew. (chopped to small pieces)
2. 5 tablespoon peas

Seasoning for filling

1. Some water
2. Few drop of sesame oil
3. 1 teaspoon oyster sauce
4. 2 teaspoon sugar
5. 1 teaspoon dark soy sauce
6. Dash of pepper
7. Dash of chinese wine
8. 1/2 teaspoon cornflour (add with some water)

Method for filling:

1. Heat oil, add the char siew and the seasoning, mix well.
2. Add the cornflour to make the gravy thickens.
3. Remove and leave to cool down.

(Leftover filling can be frozen for future pau making)

 

Char Siew (barbeque pork)

Char Siew Pau is my shark and monster favourite, then I try make the char siew(baebecue pork) before make the outer. I'm try different recipes but this is the most delicious, the taste is just perfect. But the oven is bit messy but worth because can taste the lovely homemade char siew without food colouring or MSG.

Adapted from : Camemberu

Recipes source : ieat Fatty Cheong

1 kg Pork Collar (if you like it juicy) or Pork Shoulder (if you like it leaner)

250 gm sugar

150 gm oyster sauce

100 gm bean paste(Taucheo or Dou Jiang)

100 ml Soya Sauce

2 teaspoon rice wine

2 teaspoon black soy sauce

1 teaspoon red colouring (if you like to add, but I omitted)

(The amount can be use for 1 to 2kg Pork)

Method :

1. Mix all the ingredients together, marinade the meat in for at least an hour (best result is overnight)
2. Roast in a moderately hot oven for half an hour, turning and basting the meat till cooked and slightly charred.

Notes :

I roasted in my oven at 180C(fan) for half an hour, turning halfway and at the end turn to 200C for another 10 minutes for greater char  result.

The balance of the marinade sauce can keep it in refrigerate for cooking. (been used to cook other dishes the result is delicious) Because the amount of the marinade sauce can make more then 1kg Pork.