Roasted BBQ Pork Bun

Ingredients:

Pastry

Water Dough
200 g all-purposed flour, sifted
100 g water
50 g shortening or lard
50 g icing sugar

Oil Dough
200 g all-purpose flour, sifted
100 g shortening or lard

Filling

300 g BBQ pork (Char Siew), diced
1 medium onion, finely chopped
1/3 cup of green peas
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp water
1/2 tbsp corn starch
1/2 tbsp sugar


1 egg yolk, lightly beaten
sesame seeds


To Make Filling

1. Add oyster sauce, soy sauce, water, corn flour and sugar in a small bowl and stir to mix well.
2. Heat 1 tbsp of oil in a frying pan. Stir fry BBQ pork, onion and green peas until fragrant. Add the oyster sauce, soy sauce, water, corn flour and sugar mixture and stir well.

To Make Pastry

1. Put all the ingredients of water dough in a food processor and pulse until it forms a soft dough. Cover it in a bowl and let it rest for 30 minutes.
2. Repeat the same with oil dough.
3. Divide the water dough and oil dough into 18 equal portions.
4. Roll out a piece of the water dough into a flat circle.
5. Place a piece of the rounded oil dough in the centre of the flat circle.
6. Gather the outer edges of the water dough circle and wrap up the oil dough ball.
7. Pinch and seal the edges.
8. With the heel of your palm, gently press the dough down to flatten it lightly.
9. Using a rolling pin, roll out the dough into rectangle shape.
10. Roll up the dough Swiss-roll style.
11. Turn the rolled dough 90 degrees.
12. Repeat steps 9 and 10.
13. The pastry is now ready for filling and shaping.

To Assemble

 Preheat the oven to 180 degree C.

1. With the heel of your palm, gently press the pastry down to flatten it lightly.
2. Roll out the pastry into a flat circle.
3. Place 1 tbsp of filling in the centre.
4. Gather the outer edges of the dough circle and pleat and pinch to seal.
5. Brush egg wash on the surface and sprinkle with sesame seeds.
6. Bake in the oven for 25-30 minutes or until golden brown.

Recipe by rasamalaysia.com

Coconut Macaroons

Ingredients:

1 pkg. (1 3/4 c.) coconut
2 tbsp. flour
1/3 c. sugar
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract

Directions:
Mix together coconut, flour, sugar, and salt. Stir in egg whites and extract. Bake on lightly greased baking sheet for 25 minutes at 325 degrees, or until lightly browned. Makes 2 dozen.
 
Recipe by Cooks.com

Hummus

Ingredients:

1 can chickpeas (drain, keep 1/3 cup of liquid)
1/3 c natural peanut butter (or tahini)
2 1/2 Tbsp. lemon juice
2 Tbsp. olive oil
2-3 cloves garlic, peeled or a couple spoonfuls jarred minced garlic
Pinch of salt
Cayenne pepper to taste

1. Put everything but the chickpeas in a food processor and process till garlic is well chopped; add in chickpeas and process till smooth and give it a taste. Adjust salt and cayenne pepper as desired.

Recipe by oneparticularkitchen.com

Halloween Chocolate Cupcakes

Chocolate Cupcakes

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Butter Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2-3 tablespoons milk or light cream
Assorted food colors (if desired)

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 5 minutes). Tint the frosting with desired food color.

Recipe by Joy of Cooking