Pineapple char siu buns

Are you just like me who think that the baked char siu buns they served at the Chinese resto is too measly a portion  ?

That you need to double your order just for that item alone ?

Well , I was aiming for that size when I baked these buns - as those dainty baked char siu filled buns - two-bite ( okay , 3 or more ladylike bites ) tasty morsels are much more easier to fit in my square plate .

Instead of small buns , I've got the super size version , much more like the size of the popular pineapple buns here .

Oh , well ......

The hot weather sure did er didn't help !

Maybe it's the bread improver or maybe the extra proving time since I've forgotten to preheat the oven ......

Not dainty for sure but I'm not complaining !

Though the char siu filling needs more tweaking , not enough sauce for my taste .

And even without the filling , the bread itself was so fluffy and soft , the topping flaky and crispy - and just simply delicious !

While I was shaping the pineapple topping , I kept wondering why I can't make it into a neat ,  thin rounds . I had to put it the freezer thinking that it'll make it easier to handle but still had a hard time after the topping had been thoroughly chilled . As I'm typing the recipe and saw 1/2 of an egg yolk - now I know tsk tsk ! Instead of half of an egg yolk , I've added 1/2 of an egg ! Good thing that the topping turned out okay despite it .....

Recipe adapted from Foundation dim sum making by Kitty Choi

Makes 20 buns ( My slight modification in green ) 

1 lb bread flour
1 tablespoon instant yeast
3/4 tsp emulsifier ( bread improver )
3 oz sugar
2 tbsp milk
1/2 of an egg
5 tbsp butter
1 cup warm water

For the filling :

160 grams diced char siu
20 grams diced shallots ( 35 grams )
40 grams char siu sauce ( 1 tsp )
1 1/2 tsp hoisin sauce 
1 tsp light soy sauce
1 tsp brown sugar
1 1/2 tbsp diced spring onions 
6 1/2 tbsp water mix with 1 tsp tapioca starch  

For the pineapple topping :

196 grams flour
14 grams milk powder
112 grams caster sugar ( 100 grams ) 
56 grams butter
56 grams lard
1/2 tsp baking soda
1/2 tsp baking ammonia ( baking powder )
1 tbsp milk
1/2 of an egg yolk
1 tbsp minced pineapple
1/2 tsp vanilla

1 egg , beaten

* Combine the char siu filling and mix well ; set aside . Heat oil , add in shallots , cook until softens a bit then add in the char siu , char siu sauce , light soy , brown sugar and hoisin sauce . Cook until char siu is heated through . Add in the tapioca mixture , stir until thickens , add the spring onions . Remove from heat , Let cool before using .  

* Combine all the dough ingredients and mix well . Knead until you form a cohesive dough and tip in into a clean work surface . Throw the dough repeatedly on the surface until soft and elastic . Transfer in a lightly greased bowl and cover with a damp cloth and place in a warm area for 1 hour until it doubles in size .

* Form the dough into a long tube shape ; divide into 20 equal parts . Roll into balls and let rest for 20 minutes . Wrap in char siu filling , put bun into the baking sheet seam side down , repeat with the rest . Let rest for another 20 minutes .

* Meanwhile , preheat oven to 230°C .

* Sift flour and milk powder in a bowl , make a well in the center and add remaining ingredients . Knead to form a dough and divide into 20 equal portions .

* With a rolling pin , roll a portion into a thin circle and place on top of the bun ; brush with beaten egg . Repeat with rest .

* Bake buns for  8 minutes .

Snow peas , mushroom and pork stir-fry

I thrive on simple , easy , nutritious and affordable dish ....

Especially the last part ....

But then who wouldn't ? In this day and age ?

Everything is so expensive that when I see a sign - this way to the mall - I go the other way so as not to be tempted with everything that I want but don't really need  lol

I'm sure you've seen my previous post . That cost me a dollar only , the cheapest , I bet in food blogging ....

Who says food blogging is expensive ?! I beg to disagree ! I bet some of you also lurk at some beauty blogs . I'm sure you've seen  that a mere bottle of nail polish retails for more than HK $ 100. ?!!! Don't forget the price of lipstick , eye shadow , eye liner , foundation , moisturizer...... To think you can't eat those . But then you can use those war paint over and over again , that is , until the new season dictates a new trend , then you want to buy something new , again . At least you won't a problem gaining weight while putting on your make up ^___^

Don't worry , moderation is the key . As long as you won't stuff yourself silly with everything that is deliciously awesome but unhealthy food , you're safe .

Yeah , keep telling that to your self , Anne lol

Serves 1 , on its own or with rice

80 grams snow peas , trimmed
60 grams  shimeji mushroom
50 grams pork tenderloin , cut into bite-sized pieces
2 shallots , cut into quarters
1 tsp finely chopped ginger , divided
1 clove garlic , minced
1/2 tsp chili sauce
1/4 tsp brown sugar
a pinch of coarse salt
1 stalk spring onion , sectioned plus extra for garnish

* Marinate pork slices with a tiny bit of coarse salt , a dash of ground white pepper , 1/2 tsp of light soy sauce , 2 drops of sesame oil and 1/4 tsp of tapioca starch . Mix well and chill in the fridge for 20 minutes

* Trim and briefly rinse mushroom under running water , drain well ; set aside .

* In a large nonstick pan , pour a little bit oil , add in half of the ginger , stir fry until fragrant then add in the mushroom , cook for about a minute . Transfer to a plate , keep warm .

* In the same pan , wipe the surface with kitchen towel , add a little bit oil , put in the shallots , ginger and garlic , stir fry until fragrant , add in the pork , cook for 2 minutes . Add in the snow peas , some salt and chili sauce , stir well to combine , cook for about 30 seconds . Add in the mushroom and   pour in 2 tablespoons of water , adjust seasoning . Add in spring onion ,and give it another good stir . Dish up and serve immediately .

This post is linked to the blog hop event Little Thumbs Up organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . The ingredient for this month is MUSHROOM and hosted by Joyce of Kitchen Flavours . 

Chinese steamed egg

 

How do you like your eggs ?

Me ? I like eggs in any form .....

Don't be dirty-minded ......

Heck , I even like Balut  lol 

Steamed egg is not as popular as sunny-side up or scrambled even boiled egg , that is , outside Asia ....

I haven't even heard of it before coming here .....

If you're a Chinese , you've already tried this and I'm sure a fixture in your Mom's home-cooked meal ....

For those who haven't eaten it before , just imagine you're eating Taho or silken tofu because the texture is almost the same .....

The texture of this steamed egg is smooth as silk as long as just strain the mixture and cover it with foil before steaming ....

The right proportion of water to egg is really important to achieve the light and smooth texture ...

It may not look much but what can you expect with just one egg and water combination ?

A drizzle of light soy sauce and some diced spring onions is a must !

Serves 2 or 1 hungry tummy

1  ( 65 grams ) egg , at room temperature
80 ml  lukewarm water
a small pinch of salt

some light soy sauce and diced spring onions to serve

* Whisk egg thoroughly , season with salt and add in the water ; stir well until combined . Strain mixture and pour it in the two small bowl or a shallow plate and cover the top with foil .

* Steam in a wok over medium-high heat , with the cover slightly ajar to let some of the steam escape ,  8 to 12 minutes ( check after 8 minutes ) or until mixture is firm  .

* Drizzle with soy sauce and garnish with some spring onions , serve warm .

Dulce de leche and condensed milk dunking buns

If you're on a diet , look the other way .....

If you're just like me who doesn't have that four letter word in her vocab , you're in the right place lol 

Now , now - see that pot of tea ? That will offset some of the carbs and sugar .....

Yeah , right !

I know that it's easier just to buy bread and slathering it with dulce de leche or condensed milk - saves time , money and effort ...

But there's something about the smell of freshly-baked bread and of course , I just love to make baked sandwich bread !

Another thing is kneading the dough - really a good exercise for my flabby arms .....

Well , sweating armpits aside , that is -___- ''

The weather here is starting to get toxic , hot and humid - for sure will continue  in next 4 to 5  months *sigh*

At least , I didn't have to prove the dough under the desklight heh !

Just in case you're interested in making these buns , better use muffin tins , smaller is better especially with sweet filling . I filled each dough with about 2 1/2 tablespoons dulce de leche - really too much , methinks and 1 tablespoon condensed milk which is just the right amount to me . The recipe calls for condensed milk only but I've got some dulce de leche so I used half of that and half condensed milk . Instead of the twisted top  , the top of my buns look like the top of a char siu buns  ^____^ ''

Condensed milk dunking buns , recipe adapted from Mad about bread

Makes 8 buns

For the dough :

300 grams bread flour ( I used 200 grams bread flour and 100 grams wholewheat flour )
1/2 tsp salt
2 tsp dried milk powder
1 1/2 tsp ground cinnamon
30 grams light muscovado sugar
1 sachet easy'blend yeast ( 2 1/4 tsp Saf red instant ) 
15 grams butter , melted ( sunflower oil ) 
170 grams warm water ( plus 1 tsp ) 

For the filling :

1 can / 397 grams condensed milk ( about 10 tablespoons dulce de leche and 4 tablespoons condensed milk ) 
30 grams melted butter for brushing

Cinnamon-sugar mix for sprinkling : Mix together 40 grams of granulated sugar and 1/2 tsp ground cinnamon . You'll have more than enough for this recipe .  

* In a large bowl , whisk together the first 5 ingredients ; add in the yeast , stir well to combine . Make a well in the center of the flour mixture then add in the last 3 ingredients . Mix to form a cohesive dough ; tip in the dough on a clean surface . Knead for about 10 minutes or until dough is soft and elastic , Transfer dough into a lightly greased large mixing bowl , cover with cling wrap and top with kitchen towel . Let rise in a warm place for 1 hour or until double or triple in size .

* Grease and flour individual pudding basins and place them all on a baking sheet .

* Divide dough into 8 equal ( 65 grams ) portions . Mould them into round shape . Cover and leave to rest for 5 minutes .

* Roll out each portion into a 6 inch / 15 cm round . Brush the top surface of each with melted butter .

* Pick up one round and lay it , butter side-down , on top of one prepared tins , allowing the dough to dip into the basin slightly  . Spoon or pour 45 grams of the condensed milk into the middle of the dough . Carefully gather up up all the edges and gently twist the edges shut like a candy wrapper . Ease the parcel into the tin and put it back into the baking sheet . Repeat with remaining rounds .

* Brush remaining butter on the topknots of the parcels and sprinkle with cinnamon sugar mix . Cover the dough with plastic wrap and a kitchen towel and leave to rest for 30 minutes .

* About 15 minutes before the end of the resting time , preheat oven to 220 °C . Bake for 13 to 15 minutes

* The cinnamon sugar tends to stick so , remove the bread as soon as possible .

 

Stir-fried udon

I've been meaning to post another stir-fried noodles for weeks now ....

You can never have too many noodle posts , right ?

Since , I don't really like udon with soup , stir frying it makes perfect sense .

This simple and easy dish is great when you don't have time to whip something fuzzy but still want a hearty and filling meal .

Serves 2

2 pack udon noodles
100 grams pork tenderloin , cut into bite size pieces
a portion each of red , yellow and green bell pepper or 1 large bell pepper , sliced
1/2 of a small onion , sliced
1 teaspoon chilli sauce
1/2 tsp brown sugar
1 clove garlic , minced
1 tsp ginger , finely chopped
1/2 tsp chicken powder

lime wedges to serve

For the sauce : Mix 4 tablespoons water , 1 tsp dark soy sauce , 1/2 tsp brown sugar .

* Marinate pork with 1/8 tsp dark soy , a pinch of salt , a dash of ground white pepper , few drops of sesame oil and 1/2 tsp tapioca or cornstarch for 20 minutes .

* Heat wok and pour some oil , when the oil is hot , add in the pork , stir fry until it changes color then add in the onion , garlic and ginger , cook for 2 minutes . Add in the bell peppers , season with chicken powder and brown sugar ; cook for a minute then transfer to a plate . Set aside .

* In the same pan , add in the noodles , cook for 4 minutes , stirring constantly to prevent from sticking at the bottom of the pan . Add in the pork and bell pepper mixture , stir well to combine then pour in the sauce , stir and adjust seasoning . Continue cooking until the sauce is absorbed . Dish up and serve hot