Piggy mantou revisit 

​So we had some bonding in the kitchen with a supervisor ( the didi) walking around as well.

I did the weighing and kneading and moulding for her and leave the nose and ears for her to complete. Lol we ended up with 2D nose and ears because she made it too thick and didn’t pressed it flat enuff… 
Revisiting recipe by Angela from fun @ sassy kitchen. Making some amendment to suit our taste.

1st attempt ( click here to see Angela original recipe)

2nd attempt with filling

Make 9 piggies 

Ingredients

(A)
1/2 tbsp yeast

75ml warm water (i used 50ml room temp water + 25ml hot water)

1/2 tsp sugar

(B)
250g Hong Kong flour – bake king brand ( can replace by bao flour)

3 tablespoons sugar

4 tablespoons oil

Pinch of salt

3 tbsp water

Pink  colouring 

Steps
1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.( If there’s no foam, Ur yeast is dead.)

2.In a mixing bowl, add part (B) and the ready yeast mixture. combine them together forming a nice dough,i knead it by hand till it’s smooth.
3. Place  dough at a warm place to proof for 45 mins covering with a damp cloth.

  • After 45min when your dough had double in size. 
  • Weigh 40g x 9 pieces, roll to a round dough and put on the parchment paper.
  • colour the remaining dough pink or colour of Ur choice. Divide into 9 portion to make the nose and the ears.
  • Then divide 1/2 for the nose, the other half for the ears.
  • Use black sesame for the eyes.

5. Bring water to a boil and steam in med-high heat for 12 -15 mins, line with baking sheet or parchment paper below.
Do not overcrowd the rack to allow expansion.
To freeze: finish the whole procedure here, let the mantou
cool completely, then into the freezer. Steam again when you want to consume.

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Dinner 

​Light dinner today

Congee using Japanese rice 

Stir fry sha sha collar pork with fresh black fungus 

Stir fry cabbage 

Cai por neng,  my comfort food. I love every bites with lots of cai por.

And fry egg for the kiddos.

Marble butter cake 

It had been many years since I had butter cake because no one is a fan of it. And I won’t purposely go buy a slice of it and of coz is the scary amount of calories available.. 
But I had 2 pieces of butter tats going to expire next month…. so I decided to give it a try to see whether the kids will like it. 

Using alex goh butter cake recipe with a twist to make it into a marble cake….  the kiddos had 3 slices after it cooled Down. I believed tml, it will taste better.

DAY 2 

Marble butter cake 

I must highly raved that it tasted so good…  it’s firm, moist and soft not too crumbles dropping out while cutting. worth all the calories… opps 

This is the book that I get my recipe from

It been a really old book available at home.

I chosen the separate egg method. More work but all worth it.

( click onto the pic to get a clearer image to see the recipe )

Notes

  • I reduced the sugar For part (c)from  (170g to 120g)
  • Added in 1tsp vanilla bean.
  • Added 4 tbslp of fresh milk after beating butter and sugar. Beat till well combine.
  • Scope out 1/2 rice bowl of batter for the coco swirl. 
  • Use 1 tablespoon extra dark hersay coco powder for the choco swirl batter. ( you can use any coco powder available) add 1 tablespoon of milk so that the batter doesnt get too dry.
  • I made 2x the recipe and gotta 7 small loaf. Baked for 35min 170 degree. ( my oven temp)

Honey pancakes with cheese 

    I made honey pancakes on national day but I still feel it can be better though it tasted good. So today breakfast, I improvised it. And to make the kiddos happy…. I added their favourite cheese as filling. Pancake with filling..  haha doesn’t it look like doraemon favourite food – dorayaki?

No no… it’s simmami’s honey pancake with cheese.

It just balance so well. That they had 2 serving each.          

Happy kiddos = happy mum.

Make 12 pancakes ( using 1tbslp scope)
Ingredients:

(1)
100g cake flour 

1 tblsp. corn starch
1/2 tblsp. baking powder
(2)

1 egg – my egg is 65g (including shell)
90ml milk -( full cream/uht/fresh milk )
2 – 3 tblsp honey ( use 3 if u have sweet tooth)
20g unsalted butter – melt it 

Note: if you are using 55g egg(exclude shell),  up the milk to 100ml 
Methods:
1. Sift in dry ingredients (A) in a bowl and mix well with a balloon whisk.

2. Mix in all the liquid into a cup. Slightly mix well.
3. Add all (2) into (1) and mix just until you don’t see any lumps of flour. DO Not over mix it.
4.Cover with plastic wrap and leave to set for 5 minutes. 
5. Meanwhile, heat a non-stick frying pan over low flame..Do Not Grease if you want a matt looking surface.
6.pour about 1 tblsp  of the batter onto the pan, and cook until bubbles appear on the surface..I had a lid to cover the pan.
7. Flip with a spatula, then cook for a minute until browned on the other side. Repeat the steps to complete the rest.

8. Put in sliced cheese in between 2 pancakes and you get a pancake with filling.

– Notes please read – 
If your pancake became harden, rubbery it means you overmixed it. 
I find that covering the batter while waiting for the bubbles to be formed helps to make it more fluffy.
Replacement of flour, yes but I have to let us know the texture will be differ as well. You can use plain flour + baking powder or self raising flour and omit the baking powder.
Replacement of oil, I would recommend corn oil, sunflower oil, grape oil, olive oil .. not those cooking oil like knife brand etc
Balance pancakes which you can’t finished or you wanna make extra
You can wrap in a plastic wrap and freeze to eat later.
Microwave for a minute and you can enjoy fresh and fluffy pancake:)


Ramen meal 

​2 weeks never cook in the kitchen

Missing the kitchen? Honestly I don’t. Hahaha because no need to wash up but I oso cannot stand outside foods ESP the MSG. 

And I knew someone missing my cooking. So today prepared an instant dinner..

Ramen using prepacked which means the soup is provided,  I only need to heat up adding water and get the noodle done. 
Prepare the eggs.

The kiddos had their non spicy ones while I added chilli padi for the adults served with garlic chips.

Heat up some Korean dumplings.. 

And did a fried pork to go along.