Ban Jiang Kueh

I am not sure whether I am allergy to something but ever since the weather turned cold, I kept having either a blocked nose or a running nose.  Some days, I will just keep on sneezing and some day it was okay.

This morning, I was woken up by a blocked nose.  Couldn't go back to sleep as my dearest next to me started snoring.

The first thought that came to mind after I woke up was Ban Jiang Kueh.  Crazy as it sounds, but there are mornings that I will crave for something to eat.  

Decided not to waste time trying to go back to sleep.  I got out of bed and went in search of a recipe.  I know I had one tucked away somewhere but I am not going to go through my huge pile of “to do” list early in the morning.

So this is what I found from Simply June.

The result was not what I expected though hubby said it was okay.  I also find that the batter was way too thick, thus I added in more water at the last minute.

Overall, this is not what I am looking. 

So friends, if you have more any good recipe that you know, hope you can share with me.  Thanks.

Have a great weekend.

For my reference, I am noting down the recipe.

What you need:

170g plain flour
100g rice flour
30g corn starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large egg
1 tsp vanilla
200g water
80g sugar

Method:

Whisk everything together in a bowl.  Cling wrapped and chilled for 3 hours.

Grease pan and pour batter.

Cook till crisp on the side.

Cranberry Yogurt Chiffon Cake

I need much assurance and confidence when baking a chiffon or a sponge cake.  My success rate for such is generally quite low.  Thus though I love chiffon cakes, you can hardly see me baking it.  

But I told myself that this year I need to work on it and hopefully made some improvement.

The year is coming nearly to an end but yet I didn't practice as much as I should have.

With a lovely gift from 最爱的。。。, I found no more excuses for my lack of discipline.

Next year, I promise that you see more chiffon cakes coming out of this kitchen.

I don't know why the exterior is a little damp feel but luckily the texture is good.  

As I didn't want to damage the outlook of the cake, I was worried that 6 eggs batter couldn't fit into this and create 5 cupcakes out of it.  Will check with IY for the next attempt.

Thanks IY for your thoughtfulness.

Note: Sorry won't be able to share this as the recipe is still being taught.

Egg white cake

While packing my baking pan drawers, I found this bundt pan that my sister in law helped me to buy while they were back for a holiday two years ago.  You guess right, it has been a white elephant in my drawer for TWO WHOLE years!  Back then, the baking supply shop in Bt Timah that stock a wide variety of bundt pans wasn't in operation yet and that was why I asked her.  One thing for sure, it wasn't an impulsive purchase though.  

I just love the heavy feel of this baking pan and the sharp lines that it create speaks volume of a good quality pan.

Anyway, am trying to clear my pantry and fridge.  Had so much leftover egg white that I was wondering how else I can use them quickly besides baking macaroons which I am sure these will be super liked by son.

Found this on the cyberworld and it looks really pretty.  The crust contrasting with the inner texture of the cake.

It is soft but I think it is good if we pair it off with some fruit frosting.  

Source: Nami Nami

What you need:

180g egg whites
250g castor sugar (set aside 2 tbsp)
160g plain flour
27g potato starch
1 tsp baking powder
100g melted butter

Method:

Preheat oven to 180 deg.

Whisk the egg white till foamy and add in the 2 tbsp of sugar.  Whisk till stiff peak.

Sift plain flour, potato starch and baking powder.

Add the remaining sugar to the flour mixture.

Fold in the flour mixture into the egg white mixture. 

Lastly fold in the melted butter.

Pour batter into the greased mould and bake for 30 - 40 mins or till golden brown.

Otah Bun

I was craving for something savoury last week.  Chwee Kueh came to mind but I was just too lazy to either drive to our popular haunt to buy or even to prepare it myself.   Then I started to crave for Otah.  Yes, this is manageable as I got hubby to drive me to Jln Kayu (the parking there is a nightmare these days).  After trying so many manufacturers, this one is still our favourite.

I am beginning to think that this snack will be the best way to train my little girl in eating spicy food. 

With Otah Bun in mind with the remaining sticks, I went on to look for a straight forward bread recipe.  Too impatient to wait for double the proofing time thus this straight dough method will be the most ideal.

I have got this book for years but never really attempt on any of it.  So perfect opportunity now.

A little crazy to have Otah bread for breakfast as it is a little hard on the stomache in the early morning but what the heck, life is short. 


Source: The world of Bread

What you need:

A
480g bread flour
120g plain flour
110g sugar
10g salt
20g milk powder
15g instant yeast

B
1 egg
291g cold water

C
60g butter

1 egg, beaten (for glazing)

Method:

Combine A thoroughly and add in B.  Knead till full incorporated.

Add C and knead till elastic.

Proof for 45 min or double in volume.

Punch down and weight approx 60g of dough. 

Wrap the otah and let it proof for 10 mins.

Brush egg wash.

Baked at 180 deg for 10 - 15 mins.