Monday, August 8, 2016

Coconut buns, white grated coconut


Coconut bun, white grated coconut
Makes about          : 16 buns
Pre heat oven        : 150 c
KitchenAid mixer   : dough hook, speed 2

Ingredients
Bun dough
(A)
500 g bread flour
6 g instant yeast
50g caster sugar
5g salt
20g soy milk powder
1 (M) size egg
(B)
250g (-+) water
(C)
50g butter, soften
1 egg for glazing
Garnish - white sesame (optional)

Filling
(A)
100g water
1/4 tsp. sea salt
70g sugar
5 pcs pandan leaves, tied a knot
(B)
250g fresh grated coconut, white only
(C)
1 tbsp. Corn starch
2 tbsp. water

Method
1.    Put all ingredients (A) in the KitchenAid mixing bowl and attached to the mixer. Attach dough hook, use speed 1 to stir, till all we'll combine. Change the speed to 2 and add (B) and continue kneading till almost dough. Add (C) continue kneading for 10-15 minutes till the dough is shiny and not sticking to the side of the mixer bowl.

2.    Remover the dough from bowl and make it like a ball. Put back into bowl. Cover with a damp kitchen cloth and allow to rest for 45minutes or 1 hour or till double its size.

3.    Plunge down the dough on a clean surface. Weight 50g dough, shape it round and proof for 10 minutes. Continue doing this process for the balance of dough. Spray water to avoid dryness on the dough surface or cover with a damp cloth.

4.     Wrap with filling, brush with egg wash and sprinkle sesame on top. Proof for 10 minutes and bake at 190c for 15-20 minutes or according to your oven setting.

Method For Filling
1.    Put ingredient (A) to a pot. Allow to boil on a small flame till sugar has dissolve. Off the flame and allow the pandan to infuse for 5 minutes before removing the pandan leaves.

2.    On the flame to medium heat. Add coconut and keep stirring till well mix with the water. Then add the corn starch thickener to thicken the filling. It's should be wet texture but not watery.

 Notes: The filling can be cooked in advance and keep in fridge for a week before use.

 
By West Metric Sdn Bhd

Prepared by      : Chef Bee

 


Tuesday, August 2, 2016

Latte Chiffon Cake


Latte Chiffon Cake

Preheat oven : 170C
Baba cake tin : 21 cm
Stage : Intermediate
Preparation time : 1 hour or more

Ingredients
Coffee Mixture
10 g instant coffee powder
12.5 g hot water
120 g warm milk
Flour mixture-shift flour and mix well
188 g pastry flour or superfine flour
3 g baking powder
Egg yolk batter
5 g egg yolk (L)
75 g caster sugar or less
113 g olive oil or grape seed oil
Egg white
6 egg white (L)
87 g caster sugar or less

Cream
150 g whipping cream
10 g shifted icing sugar

Method
Preheat oven and prepare cake tin.

Prepare the coffee mixture and set aside.

Prepare the yolk batter. Put egg yolks and sugar in the mixing bowl. Attach the whisker and gradually adjust speed from 1 to 10 for 5 second then change the speed to 6. Continue whisking till thick and fluffy. (Pale in color). Decrease the speed to 2 and gradually add oil till well combine.
Add in the coffee mixture to egg yolk batter and whisk till well mixed. Set aside.

Prepare the egg white.  Put the eggs white in a clean mixing bowl. Attach the whisker and with speed 10 whisk the egg white for 2 second. Then change to speed 6 and gradually add sugar and continue whisking till firm peak form.

Mix 1/3 egg whites to the egg yolk batter and gentle mix with spatula. Add flour mixture and mix until well incorporated. Continue doing this process till all finish.
Pour the batter in the prepare cake tin. Tap gently on the counter top to release any air bubbles.

Bake for 40-45 minutes or until a skewer inserted into center of cake comes out clean.

Remove from oven and inverted the cake on a wire rack. Let it cool completely before un-moulding.
Prepare the cream. Put cream and icing sugar in a clean mixing bowl. Attach the whisker and with speed 10 and whipped till medium form peak. Do not over whipped. And keep in the fridge.
Slice the cake into 2 , spread the cream and sandwich with another slice. Spread the balance of the cream on top of the cake. Garnish with fresh fruits. Keep in fridge for 1 hour or more before serving.

Notes: cake can be keep for 2-3 days in fridge.

KitchenAid Mixer - Accessory used - whisker

West Metric Sdn Bhd

Raw Dessert - Green Tea Cheesecake, Cocoa Nibs, Mango sauce

 
Green tea Cheesecake, Cacao nibs, mango sauce
9” loose base pan or 2 smaller loose base pan (line with cling foam hanging from sides)
Equipment                    : Excalibur Dehydrator, Blendtec HP blender, KitchenAid 13 cups food processor
Total preparation days : 3 days
 
Ingredients: Base
2 cups pecans or walnuts soaked & rinsed
3 tbsp.  Coconut sugar
1 tbsp. melted cacao butter
1 tbsp.  Lucama
3 tbsp. cacao powder
Pinch of sea salt
1 tsp. vanilla extract

Method
Put all the ingredients into a food processor. Press pulse till crumbly texture. Press in to the line pan and keep in fridge to harden the base.

 Ingredients: Filling
Fermentation  : 2 cups soaked cashews
                           1 cup water
                           1 capsule probiotics or 1 tsp. probiotics
Flavoring:      2 tbsp. lemon juice
                ¾ cup raw cane sugar
                        ½ tsp. vanilla extract
                        3 tsp. green tea powder (high quality)
                        Pinch of sea salt
                        ¾ grape seed oil or coconut oil (warm) (some people don’t like coconut oil taste, option use grape seed oil)

Method
1.     Blend the cashews and water in a high power blender till smooth. Then lastly add probiotics for a quick mix.
2.     Transfer to a bowl and cover with a cloth in the dehydrator at 85F overnight. It’s should be sour taste and tiny bubbles too during fermentation. If you are happy with the taste, then can proceed to the flavoring process.
3.     Put the cashew fermentation (must be cool) and the rest of the flavoring ingredients except the oil in to a blender. Blend till well combine and gradually add warm oil.
4.     Pour on to the base and fridge overnight till set. If the cheese filling is too soft, place the whole cake into the freezer for few hours before serving.

Prepare Cacao Nibs
1 cup pitted dates (soak if it’s hard)
1 cup walnuts
¼ cup cashews
1 tbs. tahini
½ tsp. sea salt
1 tsp. vanilla extract
¼ cacao powder
 
Method
1.     Process dates to fine paste, then add the cashews and walnut and grind to fine bites.
2.     Finally, add the rest of the ingredients till well mix. Keep aside for garnishing.
 
Mango sauce
1 or 2 fresh lily mangoes
Method
1.     Cut the flesh and blend till smooth. Keep aside.
Notes: No fresh mango, substitute with 1 cup dehydrated mango, soaked overnight till soften,

 

Monday, January 4, 2016

Flourless Nutella Hazelnut Cake

Flourless Nutella Cake
Serves: 10 or 12
9” round loose base cake pan, greased
Preheat: 180°c
Ingredients
(A)       125g soft butter (cut cubes)
400g Nutella (1 big jar)
(B)        6 (L) eggs yolk
100g grounded hazelnuts
2 tbsp. hazelnuts liqueur or rum
(C)        100g dark semisweet chocolate 60% - chopped (melted)
(D)       6 (L) eggs white
A pinch of cream of tartar
For Topping
100g hazelnut without skin (toasted) keep aside

125g dark chocolate 60% (chopped)(sweet or unsweetened)

125ml whipping cream/heavy cream

2 tbsp. hazelnut liqueur or rum

 Method

1.     Preheat the oven. Beat (A) till butter are combine and smooth texture. Add the (B) egg yolks one at a time till all finish then follow by ground hazelnut and rum.

2.     Fold in the cooled melted chocolate and mixed till all well combined. Keep aside.

3.     In another mixing bowl, whisk (D) egg whites till stiff.

4.     Add a large dollop of egg white into the chocolate mixture. Here you can mix as hard as you want. Then the rest of the egg whites, you have to fold as gentle as possible till all finish.

5.     Pour into the prepared grease pan and baked for 40-45 minutes or until the cake begin to come away from the side of the cake pan or insert a stick and it’s come out clean. Cool on a rack before unmold the cake. Once cold unmold carefully.

Toast the Nuts: In a dry frying pan, toast the nuts until aroma and golden brown color. Keep shaking the pan so that they don’t burn and evenly toasted. Keep aside to cool.

Topping: In a saucepan, add cream, liqueur and chocolate and gently heat. Once chocolate melted, remove the pan from heat and whisk till smooth and shining. Gently pour onto the top of the cake and dot the toasted hazelnuts on top.

 

Notes: Don’t buy hazelnuts with skin, can use slice almond. Can use another liqueur if don’t have rum or hazelnut liqueur. This cake is less sweet, if you want a bit sweeter, you can use sweet chocolate then dark chocolate but the cake color will be lighter brown.

 

 

Equipment: KitchenAid mixer

 

West Metric Sdn Bhd, Jan 2016

Tuesday, July 28, 2015

Hokkaido Bread

Hokkaido Bread

Made: 2 loafs bread
Prepare 2 tin loaf (8" x 4" x 4")
Preheat oven: 180c
Kneading time: about 20-25 minutes

 *How to made Tang Zhong dough (similar to sponge dough but no yeast is used)
100g bread flour plus 80g hot boiling water and knead into dough. Leave it cool before chill in fridge till overnight before using

Ingredients
(A)
1 portion of the Tang Zhong dough
400 g bread flour
1 tsp.  salt
2 1/2 tsp. yeast
1 egg
120 g almond milk (unsweetened)
120 g whipping cream
70 g caster sugar
(B)
50g soften butter

1 egg slightly beaten for glazing

Method
1.        Add all ingredients (A) into a mixer bowl except the almond milk till we'll combine. Then add the almond milk bit by bit till it become a dough. Add (B) and knead into a shining dough and elastic to touch. To do a stretch test check if the dough is fully develops by stretching a small piece of dough with your fingers. If the dough can stretch thinly, it is good but it tears, and then kneads again till it passes the next stretch test.

2.        Cover with damp cloth and leave to rest for 1 hour or double in size.

3.        Divide the dough into 6 equal portions. Round up and cover with damp cloth and rest for 10minutes before shaping.

4.        Flatten each dough and roll up tightly like a Swiss roll. Place in the loaf tin and cover with damp cloth and rest till double in size or for 45 minutes. ( each tin loaf is 3 portion and don't place to near to each other)

5.        Glaze with egg wash and bake in preheat oven for 30 minutes or till cooked. Remove and cool for 10 minutes before remove from pan. Leave to completely cool before cutting.

 

Notes:         is better to bake in bread loaf tin.
Almond milk can be substitute with fresh milk.

 
Equipment: KitchenAid Mixer

Baked Tapioca Cake



Baked Tapioca Cake

2 aluminum loaf cake pan (18cm x 10cm x 8cm) - grease with butter
Preheat oven at 180c

Ingredients

750g grated tapioca (don’t squeeze the water out)
220 g caster sugar
160ml thick coconut milk
2 eggs
75g melted butter
1/2 tsp. salt

 
Method
1.        Combined all ingredients in KitchenAid mixing bowl. Attached the flat beater, adjust to speed 2 and mixed till all ingredients are well combined.

2.        Pour to the prepared aluminum loaf cake pan and bake for 45-1 hour or till golden brown.

3.        Remove from oven and leave to completely cool before cutting into pieces.

 *note: You can use round or square pan.

 
Equipment
KitchenAid mixer
KitchenAid food processor

Monday, December 1, 2014

Mui Choy Steamed Pau


Mui Choy Steamed Bun (Pau)
Makes: 15 Pau +-
Mixer: KitchenAid & dough hook
Speed used: 2

Filling Ingredients
300 g dried mui choy, wash, cut and soaked
50 g cut young Ginger
150 g vegetarian minced meat
1 tbsp. corn oil
Seasoning
1 tbsp. vegetarian mushroom sauce
Sugar
Salt - taste before adding
150ml +- water

Dough
(A)
5 g instant dry yeast
2  tbsp. water
50 g sugar
(B)
500 g low protein flour
(C)
200 ml +- water
(D)
30 g corn oil

Method
Filling: After soaking the mui choy remove and drain. Then squeeze out the excess water. Put into a wok with slow flame and fry till dry. Remove. Now, put oil and fry Ginger till aroma. Now add in minced meat and mui choy fry till we'll combine. Add water and seasoning except salt and simmer for 10 minutes or till sauce reducing.  Dish out and keep aside to cool.

Dough
1.     Dissolve (A) with 1tsp low protein flour and rest for 5 minutes.
2.     Put (B) into mixer bowl and add in the dissolve yeast and water. Mix well. Now add oil and continue kneading to smooth dough.
3.     Cover the dough with a damp cloth and rest for 1 hour or double its size.
4.     Transfer the dough to a work surface and divide the dough to 60g each.
5.     Wrap up with filling and line with cupcake paper or cut grease proof paper.
6.     Put the Pau into a steamer, cover and let it to proof for 40 minutes or double its size.
7.     Steam on high heat for 15 minutes.


Tips
- Steamer water should be high heat.
-    Filling:  Any choice of yours or stew meat that are left over from meal.


By West Metric Sdn Bhd