Education 37

The other day one reader left a comment in a very old post (way back 2009), said everyone should try this very soft bread. This is a bread recipe that i have totally forgotten. After i re-check back the recipe, and realized that this recipe is using egg white. Since that day i have leftover egg white, so i go ahead to modify this old recipe into plain loaf bread.

1. Mix all ingredients in a mixing bowl except butter, mix and combine till soft dough.
2. Add in butter, knead it until it forms dough that smooth and elastic.
3. Proof the dough in warm place until double the size.
4. Divide dough into 3 equal portions then shape to ball, allow to rest for another 10 minutes.
5. Flatten the dough into a rectangle shape and roll it up or just roll into balls, then place it in the Pullman tin (if using ) or baking tray, go for final proofing for about 45-60mins. Let it rise till about 90% full .
6. Cover the Pullman tin, bake in a preheated oven at 190C (fan forced ) for 35mins, then 180C(fan forced) for another 5mins. Every oven is difference, please adjust accordingly.

Before blogging, i did make this cookie during CNY. But don't know why, i just stopped making this cookies after i started blogging, maybe due to too many new recipes to try out ^_^ Since few readers requested me to share this recipe, so this year i made them again.

London Almond Chocolate Cookies ??????????

*makes around 95pcs

150g whole almonds

30g nibbed almonds

170g butter (salted)

60g icing sugar, sifted

20g egg yolk

300g cake flour

300g chocolate ( I used Beryl�s dark compound )

Method

1. Bake whole almonds in oven at 180C for 13-15mins, and bake nibbed almonds at 180C for 1-2mins. Set aside to completely cool down before use.
2. Cream butter and icing sugar till light and pale.
3. Add in egg yolk, beat well to combine.
4. Add in cake flour, mix to become not sticky soft dough.
5. To weight dough 6g each, wrap up a whole almond, and shape into oval.
6. Bake cookies at 160C (fan forced) for 15mins or until golden brown, set aside to cool completely.
7. Melt chocolate over double boiler or microwave oven. Dip cookie in melted chocolate. Use a small fork, transfer coated cookie into a mini paper cup.
8. Sprinkle some toasted nibbed almonds on top. Chill in the fridge (~10mins) to set the chocolate before storing in air-tight container. Store in cool place to prevent chocolate from melting.

Recipe by Sonia a.k.a Nasi Lemak Lover

These dual colours of baozi or mantou was inspired from a TV food show. I always like to use purple sweet potato in baking or making baozi as the colour always look beautiful.

Dual colours Purple Sweet Potato Mantou or Bao??????

Purple dough

60g mashed purple sweet potato ( steamed then mashed)

120g Pao Flour

5g vegetable shortening

30g caster sugar

1/2tsp double action baking powder

1/2tsp instant yeast

65g water

Plain dough

175g Pao Flour

5g vegetable shortening

30g caster sugar

1/2tsp double action baking powder

1/2tsp instant yeast

90g water

Method

1. To make purple dough. Mix all ingredients in a mixing bowl, slowly add in water and knead till smooth dough. Cover and set aside at warm place to proof for 15mins.
2. To make plain dough. Mix all ingredients in a mixing bowl, slowly add in water and knead till smooth dough. Cover and set aside at warm place to proof for 15mins.
3. Divide the dough into 40g each and shape to smooth ball. Shaping individual as per your preference. Set aside to proof for 30-45mins.
4. Steam over high flame for 15mins.

Recipe by Sonia a.k.a Nasi Lemak Lover

Cerita Lucu - Cerita Lucu Banget - Seorang wanita yang cantik dan s3ksi pergi ke Dokter untuk mengkonsultasikan penyakitnya.

Pasien : "Dok, p4yud4raku kok terasa keras sekali dan sakit ya?"

Kemudian si Dokter mulai memeriksa dengan memegang p4yud4ra wanita tersebut untuk beberapa saat, dan si pasien kembali bertanya

Pasien : "Jadi bagaimana dok?"

Dokter : "Ini sepertinya penyakit menular. Sekarang p3n1s saya yang keras dan sakit."

Cerita Lucu - Cerita Lucu Banget

Cerita Lucu - Cerita Lucu Banget - Pada sebuah acara konferensi penjualan kelas dunia, seorang wanita berprestasi sebagai Top Sales diwawancarai oleh wartawan mengenai kiat suksesnya.
�Apa kiat sukses Anda?� tanya wartawan.
�Saya mengikuti petunjuk suami,� jawabnya.
�Bisa lebih spesifik dijelaskan, petunjuk suami Anda seperti apa?� tanya wartawan lagi.
�OK. Setiap pagi hari ketika bangun tidur, kusingkapkan sarung suamiku. Jika hari itu itunya menunjuk ke utara, maka hari itu aku prospek menuju utara. Kalau menunjuk ke timur, maka aku prospek menuju timur� jawabnya.
�Bagaimana kalau �itu� suami Anda menunjuk ke atas?� tanya wartawan lagi.
�ya berarti hari itu saya tidak melakukan prospek� jawabnya.

Cerita Lucu - Cerita Lucu Banget

The best time to enjoy Lap Mei Fun is during CNY time, as we can easily get good quality of imported waxed meats especially from Hong Kong. I got some good one during my recent short visit to Ipoh.












 

Waxed Meat Claypot Rice (Lap Mei Fun) ???

*serve 5-6

2 and � cup rice ( I used Jasmine new rice, so add less water), soak for an hour

3 cups water

2 pcs Chinese pork sausages

2 pcs of Chinese duck or goose liver sausage

1 pc of waxed duck thigh

Seasonings (mix together)

1tbsp dark soy sauce

1/2tbsp oyster sauce

1/2tbsp light soy sauce

Spring onions, for garnishing

Method

1. Remove fat from waxed duck, soak in hot water for 5mins as to remove oil and reduce saltiness. Chopped into small bite-size pieces.
2. Soak Chinese sausages and liver sausages in hot water for 5mins, then remove the skin, and slice thinly.
3. Add rice and water in the claypot, arrange waxed duck on top, close with lid and bring to boil (~5mins).
4. Once boiled, open the lid, stir the rice to mix well. Then lower down the flame, close the lid and continue simmer for around 10mins, or water all absorbed and rice is cooked.
5. Place both Chinese sausages on top, sprinkle seasoning sauce on top, turn off the flame, cover the lid and let it simmer for another 5mins.
6. Garnish with spring onions, stir well the rice before serve. You can serve together with green vegetables and a bowl of soup .

Recipe by Sonia a.k.a Nasi Lemak Lover

I have so long did not have this Hei Zho ?? which is one of the Hokkien common dish serve during CNY. I remember my mother did cook this dish when i was young, sometime she also made crab version called as Ching Zho ??. But don't know since when she has stopped making this dish during CNY but instead she made the Hokkien meat balls which is nice too.

Hei Zho or Prawn Rolls ??

*makes 20pcs

1 large sheet of tofu skin (for making Ngor Hiong type)

250g prawns (medium), peeled and deveined, lightly chopped

100g minced pork

40g mackerel fish paste

4 water chestnut, peeled and minced

1 clove garlic, chopped

1 spring onion, chopped

� onion, chopped

15g carrot, chopped

1/2tsp salt

1/4tsp Chinese five spices powder

1tsp sugar

1/2tsp sesame oil

1/2tsp soy sauce

White pepper

Method

1. Mix all ingredients in a mixing bowl except tofu skin, mix till gluey.
2. Cut tofu skin into half, then fold each into half again. Lightly rub them with a damp, clean cloth to soften them (also remove salt as some tofu skin contains salt).
3. Fill each tofu skin with the prawn mixture lengthwise and roll up the sheet to form a log (use flour batter (flour mix with water) to seal the end). Use grass strand (if you have left over from making Bak Chang) or you can use kitchen twine, tie the head then tie segment by segment, about 1� each.
4. Steam the entire prawn rolls log for 15mins. Keep aside to let it cool. Remove the grass strand, then cut into pieces.
5. Dust with some rice flour, deep fry in hot oil (medium flame) till golden brown. Serve hot or warm, with chili dipping sauce.

Recipe by Sonia a.k.a Nasi Lemak Lover