SUNDAY IS MY COOKING AND BAKING DAY!
0 Comments Published by pink dimple on Sunday, July 22, 2007 at 5:57 PM.
It's Sunday again! I really look forward to this day because I get to do the one thing I like! Cooking and Baking!!! I promised my niece that I'll make char siew bao and oreo cheescake... so... I can't let her down right? he he:) Anyway, 'B' is out of town so I just have to keep myself occupied with all the cooking and baking.
STEAMED CHAR SIEW BAO
The Char Siew Bao all ready for steaming (I made about 16 Char Siew Bao)
The Char Siew Bao after steaming for 15 minutes! They look so nice right? And.. they taste good as well :P
The recipe:
For Dough:
1 1/2 tsp active dry yeast
1/2 cup warm water
1/4 cup superfine sugar
1 cup all-purpose flour
1/2 cup self-rising flour
3 teaspoons butter, melted
For Filling:
Ingredients:
500g char siew, diced
3 tbsp garlic oil
Parsley/Spring Onions, chopped till fine
1 tbsp Chinese wine
Seasonings
3/4 cup water
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp dark soy sauce
2 tbsp corn flour
2 tbsp peanut butter
pepper to taste
Method:
1. Mix all the seasonings together.
2. Heat garlic oil, add seasonings and bring to boil until gravy thickens.
3. Add in chopped char siew, parsley and Chinese wine. Mix well.
4. Remove and leave to cool before using it for fillings.
For the Dough:
In a small bowl, combine yeast with 2 tbsp warm water, I tsp sugar and I tsp all-purpose flour. Mix until well combined. Cover with a kitchen towel and let stand in a warm place until frothy, about 15 minutes.
Sift remaining all-purpose and self-rising flour into a big bowl. Add remaining sugar, yeast mixture, remaining warm water, and melted butter. Using a wooden spoon, mix to form a soft dough. Turn out onto a floured work surface and knead until smooth and elastic, 3-5 mins. Place dough in a large oil bowl, cover and let stand in a warm place until doubled in size, about 1 hour.
After 1 hour, punch down dough. Turn out onto a floured work surface and knead until smooth, about 5 mins. Divide dough into 16 pieces and roll or press out each piece to form a 6cm circle. Cover the dough with a damp kitchen towel. Working with one round of dough at a time, spoon 2 tsp of filling into the center. Gather edges together, twist to seal and cover with a kitchen towel. Repeat with the remaining dough.
Cut out 16 squares of parchment (baking paper) and place buns on paper and place them in a bamboo steamer and leave the bun to raise again for another 10 mins. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Steam the buns for 15 mins. Serve warm.
OREO CHEESECAKE
Recipe:
1 packet Oreo Chocolate Sandwich Cookies, divided
1/3 cup butter, melted
3 packet Philiadelphia Cream Cheese, softened
3/4 cup fine sugar
1 cup Light sour cream
1 tsp vanilla
4 eggs
Method:
PREHEAT over to 180degreeC (for dark nonstick 9-inch springform pan). Finely crush about 30 of the cookies, remove the cream inside. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with melted butter. Press firmly onto the bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and sugar in large bowl with electri mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.
BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 or 20 mins of baking time.) Cool completely on wire rack.
REFRIGERATE at least 4 hours. Run knife around side of pan to loosen cake; remove side of pan before serving.
STEAMED CHAR SIEW BAO
The Char Siew Bao all ready for steaming (I made about 16 Char Siew Bao)
The Char Siew Bao after steaming for 15 minutes! They look so nice right? And.. they taste good as well :P
The recipe:
For Dough:
1 1/2 tsp active dry yeast
1/2 cup warm water
1/4 cup superfine sugar
1 cup all-purpose flour
1/2 cup self-rising flour
3 teaspoons butter, melted
For Filling:
Ingredients:
500g char siew, diced
3 tbsp garlic oil
Parsley/Spring Onions, chopped till fine
1 tbsp Chinese wine
Seasonings
3/4 cup water
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp dark soy sauce
2 tbsp corn flour
2 tbsp peanut butter
pepper to taste
Method:
1. Mix all the seasonings together.
2. Heat garlic oil, add seasonings and bring to boil until gravy thickens.
3. Add in chopped char siew, parsley and Chinese wine. Mix well.
4. Remove and leave to cool before using it for fillings.
For the Dough:
In a small bowl, combine yeast with 2 tbsp warm water, I tsp sugar and I tsp all-purpose flour. Mix until well combined. Cover with a kitchen towel and let stand in a warm place until frothy, about 15 minutes.
Sift remaining all-purpose and self-rising flour into a big bowl. Add remaining sugar, yeast mixture, remaining warm water, and melted butter. Using a wooden spoon, mix to form a soft dough. Turn out onto a floured work surface and knead until smooth and elastic, 3-5 mins. Place dough in a large oil bowl, cover and let stand in a warm place until doubled in size, about 1 hour.
After 1 hour, punch down dough. Turn out onto a floured work surface and knead until smooth, about 5 mins. Divide dough into 16 pieces and roll or press out each piece to form a 6cm circle. Cover the dough with a damp kitchen towel. Working with one round of dough at a time, spoon 2 tsp of filling into the center. Gather edges together, twist to seal and cover with a kitchen towel. Repeat with the remaining dough.
Cut out 16 squares of parchment (baking paper) and place buns on paper and place them in a bamboo steamer and leave the bun to raise again for another 10 mins. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Steam the buns for 15 mins. Serve warm.
OREO CHEESECAKE
Recipe:
1 packet Oreo Chocolate Sandwich Cookies, divided
1/3 cup butter, melted
3 packet Philiadelphia Cream Cheese, softened
3/4 cup fine sugar
1 cup Light sour cream
1 tsp vanilla
4 eggs
Method:
PREHEAT over to 180degreeC (for dark nonstick 9-inch springform pan). Finely crush about 30 of the cookies, remove the cream inside. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with melted butter. Press firmly onto the bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and sugar in large bowl with electri mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.
BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 or 20 mins of baking time.) Cool completely on wire rack.
REFRIGERATE at least 4 hours. Run knife around side of pan to loosen cake; remove side of pan before serving.
Labels: Let's Eat
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