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.

Featherlight Cheesecake

I saw this cheesecake with the name featherlight, what is the meaning it's soft or too light to handle then I'm thinking try to make it. The first time is fail, coming out too watery at the top but the taste is nice then I'm try second time is perfect for me. My little monster and me doesn't like to touch cheesecake but this is absolutely fabulous. She have two in one go, the taste just perfect not sweet, moist and soft. Is doesn't feel like having cheesecake. Is worth for me to try second time...now on my shark always ask me when you gonna to make me the chicken feather cake. Already make the third time for them, will make it again and again. Thank for the recipes.

Adapted from : Wendyinkk

Recipes source: Alex Goh "Fantastic Cheesecake" cookbook

250ml milk ( I'm reduce to 150ml because if using 250ml will too moist)

20gm butter

125gm cream cheese( room temperature)

50gm flour

3 egg yolks

1 tsp vanilla extract

3 egg whites

1/8 tsp cream of tartar

80gm sugar

Pinch of salt

1/2 tbsp cocoa powder

1 tbsp boiling water

Method

1. Line the base of  8 inch square pan and preheat the oven at 150C(fan).(I'm line up the side of the pan as well)
2. In a bowl, stir the cream cheese until smooth
3. Mix milk, butter and bring to boil and pour 1/4 of it to the cream cheese mixture. Stir until incorporated. Pour another 1/4 milk mixture and stir. Lastly pour all the milk mixture into cream cheese and stir until smooth. (At this time, prepare some boiling water).
4. Let the cheese mixture cool down and add in flour. Mix it until no lump and smooth. Then add in egg yolks and vanilla. Gently stir to mix.
5. In another clean bowl, beat eggs white until bubble form put in salt and cream of tartar and beat until soft peaks. Last put in sugar slowly and beat until stiff.
6. Add 1/3 egg whites mixture into cream cheese mixture and lightly fold in. 
7. Pour the cream cheese mixture into the egg whites and fold until well incorporated. ( Can strain when pouring in to egg whites mixture if worried still have flour lump)
8. Mix the cocoa powder with boiling water until smooth. Add few tablespoons of the cheese batter and mix until smooth chocolate batter is foam. Set aside
9. Pour the main cheese batter into prepared pan. Drizzle chocolate batter over main cheese batter.
10. Use a knife and cut through the batter to create a marbling effect.
11. Put the pan into slightly bigger shallower pan. Fill the bigger pan with boiling water until halfway up and bake for 50-60 minutes. (Water bath).
12. When cake is ready, remove from oven and release the sides of the cake from pan immediately by running a knife between the sides of the cake and the pan. Cake with shrink evenly.
13. Leave to cool down totally and chill at least few hours before cutting.

Notes: 

This cake is too soft, handle with care.

My baking time is 150C for the first 20 minutes, then turn down to 120C for 30 minutes and lastly turn back to 150C for 10 minutes, to browning the top of the cake. My oven temperature is high if bake for 150C the whole progress the top of the cake will crack. Every oven is different.

I'm reduce the cocoa batter mixture to about 1 or 2 tbsp for the marbling effect because is too strong if add it too much.

Popiah

I'm remember ten years ago the price we get it on pasar malam per roll about RM 0.70 but now I think around RM 1.50 to 2.00 per roll, too much different. One roll is not enough for me at least 2 to 3 rolls. Then I'm prepared one time using spring roll pastry but the taste totally different. But we can't get the ready make popiah skin here, that we can get it in K.L easily. 

Then my shark say why we can't make it ourself, I'm start to seach for the recipes and give a try. The result coming out perfect, we can have the taste of Malaysia in here as well. And we can show to my little monster what is call Popiah and how to make it, they enjoy because can choose any filling they like, is playing time.

Recipes source : Seasaltwithfood

Ingredients for the batter

800gm plain flour

1 1/2 tsp sea salt (I'm using normal salt)

800ml water

(Makes around 50 pieces using 7 to 8inch pan)

Method

1. Combine all the ingredients in a mixer bowl. Stir to mix , wrap with cling film and let it rest for at least 3 hours. ( I'm put in the fridge overnight)
2. Beat the batter for about 15 minutes, or until the batter is smooth and elastic.
3. Prepared a non stick pan on a medium heat. Once the pan is hot, lower the heat slightly. Using one hand, coat the batter and rub onto the pan. Then use the other hand to peel off the wrapper when is cooked. ( The side of the skin coming off from the pan that means is cooked)

Notes:

Just need to beat the batter until smooth and elastic not over beat.

Must be practice a bit to coat the batter onto the pan quickly in a circular motion using one hand. (The first  few skin is always not perfect)

The temperature of the pan have to be just right, not too hot.

Can refer to seasaltwithfood video How to make Popiah Skin/Wrapper.

Ingredients for the filling

(Is flexible, you can add anything)

Fresh lettuce

Cooked jicama (I'm using cabbage)

Cooked Lap Cheong(chinese sausage) chopped small

Cooked Bean Sprout 

Fresh Cucumber, shredded

Cooked Omelet, shredded

Cooked dried shrimp, chopped

Fried Shallot, I'm using ready make from ikea

Sweet Sauce/Hoi Sin Sauce

Chili Sauce

To serve : Place a popiah skin on a plate or flat surface and spread some sweet sauce and chili sauce, follow by lettuce, cooked jicama and all other filling. Wrap it up like spring rolls and serve.

For the jicama

1 medium jicama, peeled and shredded

2 shallots, peeled and sliced

2 tbsp Oyster sauce

1 bowl water

Sugar to taste

Salt to taste

2 tbsp dark soy sauce

Pinch white pepper

Vegetable oil

Method

In a large wok, heat some oil, add the shallots and cook till fragrant. Mix the shredded jicama, stir.

Add the other ingredients except sugar and salt, mix to combine and bring to boil. Lower the heat, simmer until the jicama has softened. At last season with sugar and salt.