Char Siew Bao(Chinese Barbequed Pork Bun)

Traditional dim sum, Char Siew Bao is a must order dim sum when we visit dim sum restaurant. Is our family favourites. Been make this bun for many times, more healthy to have homemade dim sum.

Adapted from : Rasa Malaysia

Dough
(30 gm for each dough can make 23 buns-if you prefer more bigger bun use 50 gm)

8 gm instant dry yeast

160 ml lukewarm water
½ teaspoon white vinegar or lemon juice (optional)
280 gm low-protein flour aka hong kong flour
100 gm wheat starch
90 gm icing sugar
30 gm shortening or vegetable oil

10 ml cold water
10 gm baking powder

Filling
(minor changes by monsterandsharkkitchen)

300 gm  char siew, diced
½ tablespoon cooking oil
1 tablespoon garlic
1 medium onion, diced
1 tablespoon oyster sauce*
1 to 2 tablespoon dark soy sauce
1 teaspoon sesame oil
Sugar and pepper to taste*

6 to 8 tablespoon water

Some corn flour

Notes from Rasa Malaysia : *Some store-bought char siew comes with sauce, use it for preparing filling. Omit sugar, oyster sauce and pepper.

Method for dough:

1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. (depend the weather, I'm need 1 hour to rise)
5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into equal portions and flatten with a rolling pin to make a circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on square parchment paper, seal side up.
6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.

Notes:
There is no need to rest the dough after adding in baking powder, but    if time allowed, rest it for 10 minutes or so to get fluffier buns.Adding a few drops of vinegar into steaming water will produce whiter buns, but this  is optional.Steamer must be preheated otherwise bun would not rise to the volume as it should be.Spray the surface of bun with water mist helps to produce buns with smooth surface after steamed.DO NOT open the lid during the steaming process.If there are yellowish spots on the steamed buns, it means the baking powder is not fully dissolved.
Method for fillings:(I'm prepared one day before and keep in fridge, when ready to use get it out to room temperature)

1. Heat oil in pan, saute garlic and onion for 1 to 2 minutes.
2. Add in all other ingredients except water and corn flour, stir fry for 1 to 2  minutes.
3. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
4. Transfer to plate and allow to cool, set aside for later use.

Chocolate Oreo Cake

Happy Father's Day to all the lovely Papa in the world included my monster lovely daddy. We love you. Here is your favorites Oreo with Rich Chocolate Cake.

Rich Chocolate Sponge Cake adapted from : Nasi Lemak Lover

Middle layer mousse adapted from : Annie's Eats

(I'm used the top layer of the triple chocolate mousse cake)

8 " round pan with removable base

8 " round cake ring

A round cake board

Cake use 8 " round cake pan

(minor changes by monsterandsharkkitchen)

50 gm corn oil

90 gm full cream milk
20 gm cocoa powder
120 gm semi-sweet chocolate (can use Lindt 70% cocoa or plain chocolate)
6 egg yolks 

6 egg whites 
100 gm caster sugar
90 gm cake flour

Middle layer mousse

1 teaspoon powdered gelatin
1 tablespoon water
180 gm white chocolate, finely chopped
1½ cups double cream

Decorated

Oreo biscuits

Some crushed Oreo biscuits

2 cups double cream

Method for cake:

1. Heat corn oil and milk over a pot of simmering water.
2. Add in chocolate, and stir till melted.Add in cocoa powder, stir well. 
3. Add in egg yolks once slightly cooled.
4. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
5. Take one-third of egg whites mixture to mix with the egg yolk chocolate mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
6. Sift in the flour, slowly fold well.
7. Pour batter into a 8” round cake pan with removable base.
8. Bake at pre-heated oven at 180 c for 40 minutes or a needle comes out clean when inserted in the middle.
9. Immediately inverted the cake pan and cool on a wire rack.

Method for mousse layer:

1. Sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften.
2. Place the white chocolate in a medium bowl.  Set aside
3. Bring ½ cup of the cream to a boil in a small saucepan.
4. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth.  Cool to room temperature, about 5-8 minutes, stirring occasionally.
5. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted.
6. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it.  Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.

Method to prepared the layer:

Use 8 " round cake ring

A 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.  Pour half of the white 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. Place the cake in the refrigerator for at least half an hour.
3. After half an hour take out the cake and place some Oreo biscuits on top and pour the balance of the mousse to cover all the Oreo biscuits.
4. Place the second sponge layer over the mousse layer. Return the cake to the refrigerator and chill until set, at least 2½ hours or overnight.
5. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the 2 cups of double cream at medium speed until it begins to thicken. Increase the speed to high and whip until stiff peaks form, add in some crushed Oreo biscuits and mix it evenly. Keep in the refrigerator for later use.
6. When the mousse is set,  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.
7. Spread the Oreo biscuits cream mixture all over the cake and smooth with an offset spatula and decorating the cake with your own fantastic idea.
8. For the writing, melt some plain chocolate and filled in pipping bag.
9. Bring cake back to the refrigerator to firm up before cutting. 
10. Remember , when slicing the cake need to dip the knife in warm water and clean it after every slice.