Red Beans Bun

Source: Jane Chew / Arah / Kim sedikit penambahan dalam cara membuat
Bahan A:
300g Tepung Hong Kong (tepung pau boleh digantikan)
150g susu segar (guna susu low milk fresh milk)
50g gula caster
1 1/2 tbs shortening
1 tsp yis
Sedikit garam

Bahan B:
1 tsp Double Action Backing Power +1 tbs air

Bahan-bahan inti: Kacang merah / Kaya / Ubi Kentang dll
480g inti kacang merah readymade, bulatkan inti anggaran berat 30g sehingga habis dan ketepikan

Caranya:
Satukan semua bahan A dan uli sehingga licin tak melekat di tangan.  Tutup dengan tuala lembab atau cling wrap dan penaikkan doh 2 kali ganda (lebih kurang 45 minit - 1 jam).  Selepas doh naik pukul dan campak2kan doh supaya udara di dalam doh akan keluar.
Satukan pula bahan B dan uli doh kembali sehingga sebati dan licin.  Rehatkan lagi selama 15 minit sebelum dibentukkan bulat.  Pukul lagi dan campak2kan, kemudian diuli sebentar/
Kemudian, bahagikan doh kepada 16 bahagian iaitu berat setiap 1 anggaran 35g.
Isikan dengan inti merah tadi atau inti kesukaan dan tutup doh rapat-rapat untuk menggelakkan inti terkeluar semasa mengukus nanti.  Buat sampai habis dan susunkan di atas tray pengukus.
Rehatkan kembali lebih kurang 30 minit.
Panaskan air kukusan terlebih dahulu sebelum mengukus pau.
Apabila air kukusan telah mendidh, kukuskan doh yang telah disusunkan di dalam tray tadi dengan menggunakan api yang besar selama 10 minit dan renggangkan sedikit penutup pengukus dan biarkan lagi selama 5 minit.
Tutupkan api dan biarkan sebentar di dalam pengukus lebih kurang 3-5 minit, hidangkan panas-panas.\.
  

Cantonese Egg Tarts

Recipe: Christine's Recipes / Source: A Swoonful of Sugar
Makes about 14 - 16 egg tarts (3-inch Tart Tin or about 20 if using disposable foil tart liners)

For the Crust:

125g butter

50g icing sugar (original recipe 55g)

1 egg, whisked

a dash vanilla extract

225g plain flour

pinch of salt

Method:

Place butter at room temperature until softened.  Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in colour.

Add in whisked egg, half at a time, beat over low speed (at this point, the mixture turned very lumpy and is not wrong but it turned out fine so don't worry).  Add vanilla extract, mix well.

Sift in the flour in two batches, add the pinch of salt, scraping down the sides of the bowl between additions with a spatula and make sure all ingredients combine well.  Knead into dough.

Roll out the dough to a 1/2 cm thickness.  Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one.  Lightly press the dough with your thumbs, starting from the bottom then up to the sides.

While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell.

Trim away any excess dough.

Preheat oven to 200C.  Make egg custard.

Position rack in lower third of oven.  Bake custard filled tarts for 10 to 15 minutes until the edges are lightly brown.

Lower the heat to 180C.  Keep an eye on them.  Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches.  Bake for another 10 to 15 minutes until the custard is cooked through.

Just insert a toothpick into the custard.  If it stands on its own, and crust is slightly browned, it's done.

For the Egg Custard:
3 eggs
55g caster sugar (original 110g)
225g hot water
85g evaporated milk ( i used low fat fresh milk )
1/2 ts vanilla extract

Method:
Add sugar into hot water, mix until completely dissolved.
Whisk egg with evaporated milk.  Pour in sugar water.  Mix well.
Sift egg mixture to get rid of any foam into a tea port.
Carefully pour egg mixture into each tart shell.

Doh Karipap

sumber : normah ibrahim@myresipi

Bahan-bahan untuk doh: (+- 15 biji)

4 cawan tepung 

3/4 cawan minyak masak

3/4 cawan air

1 sk garam

Caranya:

Masukkan minyak yang betul-betul panas dalam tepung, kacau dengan senduk.

Kacau dengan jari sampai berderai, masukkan air, uli sampai rata sebati.

Buat bulat-bulat kecil sesuai untuk size kulit karipap 

Untuk inti bolehlah dimasukkan ayam+kentang / sardin+kentang / ikan bilis+kentang dan sebagainya yang bersesuaian dengan kulit karipap.

Nota dari Kim:
Rasanya tidak cepat muak kerana tiada penggunaan margerine.
Doh senang dibentukkan walaupun terasa macam lembik.
Jikalau gelek tipis akan menjadikan kulit rangup.

Chocolate Chips Cookies (2) & Coconut Mocha Chocolate Chip Cookies

Gambar atas: Chocolate Chips Cookies - Kak Fida & gambar bawah: Coconut Mocha Chocolate Chip Cookies - 10th Kitchen (adapted from Alton Brown)

Chocolate Chips Cookies - Kak Fida

Bahan-bahan:

190g mentega - dilembutkan

45g gula perang

80g gula halus/icing - Guna 60g

220g tepung gandum

1/2 sk rata baking soda

1 sk serbuk kok (lebihkan jika suka untuk mendapatkan cookie yang gelap)

1/2 sk esen vanilla

170g choc chips

170g badan cincang kasar - dipanggang

1 biji telur saiz M

Caranya:

Tepung, baking soda, serbuk kok di ayak bersama.

Mentega, gula halus/icing, gula perang digaul rata.

Masukkan telur dan esen dan digaul lagi hingga sebati.

Masukkan pula campuran tepung, gaul diikuti dengan choc chips dan badan cincang dan digaul hingga rata dan sebati.

Susun doh sesudu di atas loyang pembakar dan bakar hingga garing mengikut suhu kepanasan oven masing.

(Kim guna suhu 160C dan bakar lebih kurang dalam 30-35 minit).

Coconut Mocha Chocolate Chip Cookies

Ingredients:

1 cup (2 sticks) unsalted butter

2 1/4 cups all purpose flour

2 tablespoons espresson powder - used nescafe instant

1 teaspoon salt

1 teaspoon baking soda

1/4 cup sugar - used less than 1/4 cup granulated sugar

1 1/4 cups brown sugar - used 1 cup

1 large egg

1 large egg yolk

2 tablespoons milk

1 1/2 teaspoons vanilla extract

1 cup flaked sweetened coconut

1 3.5oz bar semi sweet chocolate, coarsely chopped or about a cup of chocolate chips

Method:

Melt the butter in a 2-quart saucepan over low heat.  Set aside to cool slightly.

Sift together the flour, espresson powder, salt and baking soda.  Whisk together the whole egg, the egg yolk, milk and vanilla extract in a cup.

Using a mixer, mix together sugar, brown sugar and melted butter in a large bowl on medium speed for 2 minutes.

Reduce the mixer speed and slowly add the egg mixture.  Mix until thoroughly combined, about 30 seconds.

Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.

Once the flour is worked in, stir in coconut and chocolate chips.

Prehat the oven to 160C (375 degress).

Divide the dough into 24 balls and flatten slightly to form cookies.

Place on parchment paper lined cookie sheets (6 cookies per half-sheet).

Bake for 10-15 minutes (10 minutes for chewy, soft cookies, 15 for some crispness on the outer edges),

rotating the pans halfway through for even baking.

Remove from the oven and cool on a rack.