Thursday, March 29, 2012

Hakka Cheen Loong Pau

Pertama melihat resepi ini di blog MaDiHaA , terus rasa tertarik untuk mencuba.

Hakka Cheen Loong Pau

Source : Aunty Yochana

Ingredients for the skin:

200 gm. Hong Kong flour (I used all purpose flour)
1/2 tsp. baking powder
1 tsp. Instant Yeast
35 gm. castor sugar
40 gm. shortening
100 ml. water (if dough is too dry, add a little bit more water)

Ingredients for fillings:

Mix all together:

100 gm. roasted groundnuts - blend
1 Tbsp. sesame seeds - roasted
30 gm. castor sugar
a pinch of salt
some water


(1) Mix all the skin pau ingredients into a mixer and beat till you get a smooth pliable dough. If it's too dry, add in a little bit water.
(2) Scale into a round ball and let it rest for 1 hour.
(3) Scale proved dough into 40 gm. portions and then wrap with fillings of your choice. You can either wrap with peanut fillings or red bean paste. Press lightly to flatten the surface.
(4) Leave to proof for another 45 mins.
(5) Heat up frying pan with some oil (not too much) and fry the paus until golden brown on both sides

Wednesday, March 28, 2012

Eggless Brownies

This is more like a chocolate cake so I added chopped almonds in the ingredients.

Eggless Brownies


1 cup all-purpose flour
1/2 cup cocoa powder, sifted to remove lumps
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons melted butter, olive oil or vegetable oil
1 teaspoon vanilla
1 cup buttermilk (or 1 tablespoon of white vinegar + milk to make up 1 cup)
2 teaspoons instant coffee, dissolved in 1 tablespoon hot water (or one espresso shot)


Preheat oven to 350F
Measure dry ingredients in a large bowl. Stir with a whisk or fork to combine.
Measure wet ingredients in a small bowl. Stir to combine.
Pour wet ingredients into dry ingredients, all at once. Stir with a spatula or spoon, just until all the dry ingredients are moistened.
Pour the batter into a greased 8″ square pan or a 11″x7″ rectangular pan.
Bake for 25 to 30 minutes, or just until the top springs back when lightly touched.
Cool on rack. This may be hard to remove from the pan unless totally cooled.

Tuesday, March 27, 2012

No Knead Soft Cinnamon Rolls (Eggless)

Resepi yang mudah. Sesuai bila tak ada mood untuk menguli. Hasilnya tetap lembut.

No Knead Soft Cinnamon Rolls (Eggless)

Ingredients for dough :

Milk - 1 cup (Maisya guna air)
Sugar - 1/4 cup
Vegetable Oil (or any flavorless oil) - 1/4 cup
Instant yeast - 1 teaspoon (or 1 1/4 teaspoons Active Dry Yeast)
All Purpose Flour - 260g (2 cups) plus 33g (1/4 cup) Divided use
Baking powder - 1/4 teaspoon
Baking soda - 1/4 teaspoon
Salt - 3/4 teaspoon

For the filling: Alter the quantities to suit your taste.

Cinnamon powder - 3/4 teaspoon
Soft Brown sugar or white sugar - 3 tablespoons
Unsalted butter, soft - 2 tablespoons

Procedure: First things first. Measure out all your ingredients and keep them ready.
-Mix milk, sugar and vegetable oil in a pan, preferably one big enough to mix the dough in too, less cleanup later. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins to an hour. The milk mixture must be lukewarm at the end of this period. In case you leave it for longer, just warm it till its lukewarm.
-When the mixture is lukewarm, add the instant yeast. (if using active dried yeast, leave it for about 5-10 minutes till frothy and then carry on)
-Then add 260 grams of flour to the mixture. Stir with a spatula, you will get a batter that's quite sticky. Cover and let the batter sit for 1 hour or till double. Mine took an hour. It may take lesser time if its warmer.
-Mix the 33 grams (1/4 cup) flour, baking powder, baking soda and salt. Add this to the flour mixture in the pan. Mix till everything comes together. It will still be very sticky. You could make the rolls straightway or refrigerate the dough. I would not attempt handling the sticky mass at this point of time. Chilling makes it easier to handle. So transfer it to a large box, close the lid loosely. The box must be large enough to allow the dough to more than double and still have some space left over. You don't want a mess in your fridge when you wake up! Divide dough into half, refrigerate and use separately if you can bake only one small tray at a time.
-When ready to make the rolls, before you even take the dough out of the fridge, get these things ready. Line your baking tin with parchment and grease the sides. You could also bake two separate batches, taking out only portion of the dough at a time. Mix ground cinnamon and sugar in a small bowl. Have your silicon brush, soft butter, rolling pin, sharp knife or dough scraper, extra flour ready. Flour your work surface with enough flour. This being a sticky dough, it would otherwise be impossible to roll out. If you take the dough out first and then spend time on this, your dough will lose the firmness and will not be as easy to handle.
-Roll out the dough into a rectangular shape. I rolled it out into a 17'' x 11''rectangle aprox. This will be quite thin. Dust the dough and work surface with flour when necessary.
-Brush the rolled out dough with the butter. Sprinkle the cinnamon and sugar mixture evenly over the surface. Use your fingers to spread it if needed.
-Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
Using a sharp knife or bench scraper (a bench scraper works really well for this), cut into1 inch thick slices and arrange in your pan(s). Place them spaced apart.
Let the the rolls double in size. This again took about 50 minutes. Preheat oven to 180 degrees C / 350 degree F towards the end of the rise time.
-Bake for 20 -25 minutes until golden brown
-Brush the rolls with melted butter for a softer crust. Cool in the pan for 5 minutes, then completely on the rack.

Monday, March 26, 2012

Kek Lumut

Maisya jumpa resepi ini di blog Azlita Aziz Resepi asal dari Dayang Jack. Maisya bakar kek ini menggunakan teknik baine marie selama sejam pada suhu 160 C , api atas dan bawah dan seterusnya tambah lagi 10 minit tanpa teknik baine marie pula menggunakan hanya api bawah. Bahagian atas kek ditutup dengan aluminum foil apabila dah nampak perang(lebih kurang pada minit ke 50 - 60 supaya tak hangus.

Resepi oleh :

Bahan-bahan ( loyang 7 " x 7 ")
1 cawan tepung gandum ~ diayak
1 cawan horlicks
3/4 cawan gula halus
250 g mentega
4 biji telur A
pewarna hijau secukupnya
4 sudu besar seri kaya
1/4 cawan susu pekat manis
1 sk esen vanilla

Sediakan pengukus. Didihkan air. Griskan Loyang dgn mentega dan taburkan dgn sedikit tepung.
Pukul mentega bersama gula halus hingga kembang dan berkrim. Gunakan kelajuan maksima.
Masukkan telur sebiji dan pukul hingga sebati (guna speed sederhana). Kemudian, masukkan lagi sebiji telur dan pukul lagi. Ulangi proses ini sehingga habis.
Masukkan susu dan serikaya. Ratakan.
Masukkan tepung sedikit demi sedikit diselangselikan dgn horlicks dan gaulkan sebati.
Masukkan pewarna hijau dan esen vanilla. Sebatikan.
Tuangkan adunan ke dalam Loyang dan tutupkan dgn kertas foil.
Kukuskan selama 2 jam 30 minit. (tambah air panas jika hampir kering)

Sunday, March 25, 2012

Apam Koko

Resepi di ambil dari fotopages mamaFaMi tetapi resepi asal dari blog . Maisya ubah sedikit kuantiti tepung gandum dan serbuk koko.

resepi asal dari

Bahan-bahan :

1 3/4 cawan tepung gandum (resepi asal menggunakan 2 cawan tepung)
4 sudu besar serbuk koko (resepi asal menggunakan 2 sudu besar)
11g yis kering
1 cawan gula
1 cawan air

Method :
1. Panaskan pengukus.
2. Ayak tepung dan serbuk koko. Gaul bersama yis.
3. Campurkan gula dengan air dan tuang ke dalam bahan kering. Gaul rata. Adunan adalah sangat pekat.
4. Rehatkan lebih kurang 20 minit.
5. Alas acuan dengan papercups atau griskan dengan minyak.
6. Isikan adunan ke dalam acuan hingga penuh.
7. Kukus dengan api besar selama 5 - 6 minit.