Blueberry Crumble Muffin

Blueberry Crumble Muffin

Recipe adapted from xucaca-life.blogspot.com with minor changes.

*make 10 muffins

Crumble

20g unsalted butter (cold)

20g shifted super fine flour

20g caster sugar

20g almond ground

- Mix all ingredients together become crumble, put in fridge.

Muffin

50g unsalted butter (room temperature)

30g caster sugar + 30g brown sugar

1 egg size A (lightly beaten)

60g milk (cold)

120g super fine flour + 1tsp baking powder (shifted)

100g fresh blueberry

Method:

1. Whisk the butter an sugar till pale white
2. Add in egg and mix well
3. Add in half of the flour, half of the milk, mix well by spatula
4. Add in the rest of flour and milk, mix well (do not over mix)
5. Add in blueberries, stir well
6. Put the batter in muffin liners about 70% full
7. Add the crumble on top with some blueberries
8. Bake in preheat oven 180C for 20-25 minutes

Before and after

Crunchy on top but soft inside

Hope you enjoy!

Oreo & Raisin Cupcake

Oreo & Raisin Muffin

Recipe adapted from imoteo80.blogspot.com with minor changes.

*able to make 15 muffins

115g unsalted butter

100g caster sugar

2 eggs

115g self-raising flour

12 pieces oreo biscuit (10.5 chopped, 1.5 remain for topping)

some raisins

Method:

1. Add butter and sugar, beat awhile
2. Add in eggs and flour, beat 2-3 minutes till pale white
3. Add in chopped oreo and raisins, mix well
4. Pour into prepared cupcake liners
5. Put some big pieces of oreo biscuit as topping
6. Bake in preheated oven 175C for 18-20 minutes

My family members like the muffin so much. I love it too :)

Hope you will like it.

Cheersss..

Pandan Steamed Cake

Pandan Steamed Cake 班兰发糕

The weather nowadays are way too hot..i'm thinking of steaming some cupcakes instead of bake from the hot oven.

Looking at the steamed cake smiling widely, i'm feeling happy even under the hot hot weather...

Recipe adapted from nasilemaklover.blogspot with minor changes

250g self-raising flour

1/2 tsp baking powder (i omitted)

120g caster sugar

1 large egg, lightly beaten

200ml pandan water (blend 6 pieces pandan leaves with water)

45g corn oil

Method:

1. Mix self-rasing flour and baking powder, sifted and set aside.
2. Whisk sugar and pandan water till sugar dissolved.
3. Add in egg and corn oil, stir to mix well.
4. Add in flour and stir to combine.
5. Pour to prepared cupcake liners.
6. Steam over high heat for 20 minutes.

Happy steaming :)

Vegetable Pao

Vegetable Pao 菜包

I'm staying with my parent in law. My mother in law is a good cooker. She can easily make our local delight in a very short time frame. 

The food that she usually made for the family are laksa, yam kuih, tofu fa, hokkien mee and many more.

One of my favourite is the vegetable pao. 

Today i wanted to try it out since i saw the pao recipe from karen-ho.blogspot.com.

I have just started using thermomix in my mother in law's kitchen, i decided to follow the thermomix man tao recipe to make the pao. 

Thermomix Man Tao Recipe

120g water

15g corn oil

20g caster sugar

1 tsp yeast

250g pao flour

pinch of salt

Method:

1. Place water, oil, sugar, yeast into TM bowl to mix. *30 sec, 37C, Sp 3
2. Add flour and salt. Knead the dough on interval speed. *2 mins, knead
3. Set aside, cover up for about 45 mins - 1 hour for it to rise

Filling

*recipe inspired by karen-ho.blogspot.com with minor change

250g jicama (mang kuang in hokkien) (cut into slices)

2 mushroom (soak, cut into slices)

20g small dried shrimp (soak and cut)

2 shallots

a little bit cooking oil

2 hard boiled egg (cut into 6 pieces each egg)

Seasoning:

1/2 tbsp soya sauce, 1/2 tsp salt, 1/2 tbsp oyster sauce, 1/2 tbsp black soya sauce, 1/2 tsp chicken seasoning powder, pepper to taste, water.

Method: 

1. Heat up oil, cook shallots and shrimp, add mushroom and cook till fragrance.
2. Add in jicama.
3. Add in all seasoning.
4. Pour the water in, wait until boil. Set aside.

Lastly, shape the dough into small ball, roll it to flat, put in the fillings and 1 slice of egg and close it neatly. 

Thats how the shape of my pao before steaming, still need to practise more. (Do not put too much filling inside as it will burst when steaming).

Steam the pao on high heat for 15 mins, when done, open the lid cover a little bit, wait for another 5 mins, then slowly open the lid cover to avoid the steaming water drip on the pao.

Taste of the pao i made were good, just that the filling taste a little bit salty.
If compare to the pao made by my mom in law, definitely hers one taste much more better.
I will go and ask her see if she has any secret ingredient to add or not...

Overall i still love the pao i made, my husband love it too.
I will definitely make this healthy pao again.

Thanks for reading. Cheers :) 

Portuguese Egg Tarts

Portuguese Egg Tarts

Good day everyone..here is my first post :)

June is here and we had almost gone through the first half of 2014..time really flies..

Egg tarts is one of my favourite to buy item if i am going in a bakery shop.

Never knew that making egg tart is so easy.

Thanks to Sonia from nasilemaklover.

When i saw the recipe, i just can't wait to try it out.

I'm a beginner in baking, look..here is my portuguese egg tarts.

sendiri makan with coffee..love it

The only problem was, i couldn't find the puff pastry here in any shop out there.

I have been looking up and down, a few bakery equipment shops also they don't sell.

But with today's luck, i found it at Giant, Penang Plaza.. Kawan brand is a local brand..I couldn't find the Pampas imported brand here. Anyone have any luck do let me know ya.

RM14.99 per pack

The recipe adapted from nasilemaklover

Portuguese Egg Tarts

*makes 6 egg tarts

50g egg yolks (about 3 size A eggs)

25g caster sugar

60g full cream milk

100g dairy whipping cream

1/4 tsp vanilla essence

1 sheet store-bought puff pastry, thawed

Method:

1. Mix all ingredients together, stir to mix well, strain the mixture.
2. Roll up puff pastry like a swiss roll, equally divide into 6 pieces.
3. Place the pastry on the prepared muffin pan, seam side up, slowly press the pastry to fill the whole cavity.
4. Pour egg mixture into pastry case, about 90% full. (i pour in the minute before goes in to the pre-heated oven)
5. Bake in pre-heated oven, 180C for 25mins, then increase to 190C (top heat only) for 5 min until caramelized.