Saturday, July 5, 2014

Pumpkin Char Siew Bao

These were not well received by my kids as they looked golden yellow instead of white, not their expected traditional ones. The pumpkin used in this recipe gave that golden hue and would be spot on if used to serve during Chinese New Year for that auspicious touch which I am pretty sure the old folks at home will nod and approve.
I ended up with quite gigantic baos as it did not cross my mind that a little goes a long way because the dough expanded and risen more during the steaming process. So, go easy on the dough. I think my skill in sealing up the buns needs more practice too. Oh well, all for the fun of making them so who cares!

Here is the recipe used (adapted from Table for 2) :

For the dough :
60gm sugar
90gm pumpkin puree
1 tsp instant yeast
150gm Hong Kong/Pau flour
1 tsp baking powder
1 tbsp cooking oil 

For Char Siew Filling (adapted from Honey Bee Sweets) :

300g Char siew pork, chopped finely (market stall bought)
6 shallots*, sliced thinly and fried till golden brown
120ml water
1 tbsp corn flour
2 tbsp char siew sauce (from the market stall, came with the char siew bought)

Method (for dough) :

  • Combine sugar, pumpkin puree and yeast.
  • Combine flour, baking powder and oil.
  • Add in pumpkin mixture to the flour mixture and mix to form a dough. Add more oil if too dry to combine.
  • Knead dough until it is smooth and no longer sticky.
  • Let dough proof in a warm place, covered till double in size.

Assembly :

1. Punch down dough after it has doubled. Knead it for 2 minutes and divide dough into 12 pieces ( I divided them to 7 pieces instead , that's why I ended up with gigantic ones :)...)
2. Remove char siew filling from the fridge.
3. With lightly floured hands, take one piece of dough and flatten it, making it thinner at the sides.
4. Place 1 tsp of filling onto flattened dough.
5. Wrap and seal bun. Place on grease paper (cut out in small squares).
6. Let buns proof (covered) for 45 minutes and steam on high heat for 12 minutes.

Method for the char siew filling :

- Mix corn flour with water.
- Place the water and char siew sauce into the wok.
- Once bubbling, add in char siew and fried shallots.
- Season to taste if required with sugar.
- Stir till sauce thickens.
- Leave to cool or if preparing in advance, keep in the fridge.

Waiting to go into the steamer

The steamed baos looking good and yummy

Tuesday, July 1, 2014

Pear and Frangipane Tart

The thing about pie is it has to look mouth watering when it comes out from the oven. Not too shabby huh? I even have extra dough to do a few minis. I used canned pears and it is my first time baking with pears.

After blind baking the pie crust

 The recipe used is from Keiko's cake, a paid site so I will not share the recipe to be fair to the chef.
 However, if you google, you will be able to find a great deal of recipes that will work too.

Sunday, June 8, 2014

Candy Crush Cake

Here's my version of the candy crush cake. It is a small 6 inch 6 layers rainbow cake with lychee flavor. The candies are moulded from fondant like candies bought from a Japanese store in a very small quantity. This cake is meant as a sample for someone who wanted to see if I can make a decent candy crush theme cake to celebrate her wedding anniversary.

When she agreed to have the cake done by's the actual version of the anniversary cake.


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