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

Profiteroles with Chocolate Sauce

Ingredients Choux pastry

125 ml Milk
200 ml Water
150 g Plain Flour
1 teaspoon golden caster sugar
½ teaspoon Salt
100 g unsalted butter
4 medium Eggs lightly beaten

Method  Choux Pastry

Preheat the oven to 200°C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).

Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain
nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.

Remove from the oven and transfer to a wire rack to cool completely before filling.

Chocolate Filling

45g Cream
72g Couverture Chocolate 55%
100g Whipped cream
3/4tsp vanilla essence (optional)

Direction:
1. Heat 45gm cream gently, then stir in chocolate till dissolved. Cool.
2. Fold in mixture into whipped cream. Cool and pipe onto choux buns.

Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.

Chocolate Glace

Melt 100g of chocolate with 20 to 45 gms of butter. Cool. Dip the choux buns in chocolate sauce.

Recipes Adapted by Gorden Ramsay

Marble Apple Gugelhopf (Marmor-Apfel-Kranz)

Ingredients:

1 1/8 cups (2 1/4 sticks) Unsalted Butter

2 Apples, diced

1 1/4 cups Sugar

1 package Vanilla Sugar
4 Eggs
4 cups All-Purpose Flour
5 teaspoons Baking Powder
1/2 cup Milk
Juice and Zest from one Lemon
2 tablespoons Cocoa Powder
1 tablespoon Plain Bread Crumbs
Powdered Sugar

Directions:

Preheat oven to 375°F (190°C).

In a mixer, mix the butter until creamy and all lumps are gone. Add sugar and continue to mix. Add eggs one at a time, making sure each is absorbed by the butter before adding the next egg. If the mixture begins to curdle, add a teaspoon of the flour to help the butter absorb the egg.

Combine flour and baking powder. Add to butter mixture. At the smae time, drizzle in the milk so that the flour and milk get mixed in to the butter at the same time.

Divide the batter evenly into two bowls. In one bowl, add the lemon zest, apples and lemon juice. Fold into the batter. In the other bowl, add the cocoa powder. Fold into the batter.

Prepare a cake pan (Bundt form or Gugelhupf form) by greasing it with butter. Sprinkle the pan with the bread crumbs and shake pan around to distribute the bread crumbs. Fill half of the "lemon" batter into the bottom of the pan. Top it with the "cocoa" batter. Then top that with the remaining "lemon" batter.

Bake cake for about 45 minutes. Test cake for doneness by sticking the center with a toothpick - if it comes out clean, the cake is done; if it doesn't come out clean, bake the cake a few more minutes and retest.

Remove cake from oven when its done and allow it to cool in the cake pan for 20 minutes. Remove cake from pan and turn-over, so that the flat side becomes the bottom. Allow cake to cool completely.

Sift powdered sugar over the cake as decoration.

Recipe by: www.germanfoodguide.com

Vanilla Cupcakes with Chocolate Buttercream

Ingredients:

Make 2 dozen cupcakes

1 1/2 stick (3/4 cup) unsalted butter
1 3/4 cups sugar
2 large egg
2 teaspoon vanilla
2/4 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
3/4 cup milk

Directions:

1. Preheat over to 350 degrees.

2. In large bowl, cream together butter and sugar.

3. Beat in eggs, vanilla, salt and baking powder.

4. Add flour in 3 batches, alternating with milk.

5. Mix until batter is smooth with no lumps. Do not overbeat.

6. Divide batter evenly among cups. Bake for 16 to 20 minutes or until tops are pale gold and toothpick inserted into center comes out clean.

7. Cool on wire rack for 45 minutes or until at room temperature.


Chocolate Buttercream Frosting

1 cup cocoa powder

2 cup confectioner’s sugar

1/4 cup milk

1/2 cup (1 stick) unsalted butter, room temp

1 tsp vanilla extract

pinch salt

Directions:

Add the cocoa powder and confectioners’ sugar, and salt; beat at medium-low speed until most of the sugar is moistened. Scrape bowl, add vanilla and milk, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

The frosting was a bit too dry and thick according to the recipe. I added more milk (3-4 teaspoons).

Reciped by: Amy Sedaris I Like You & /milkandhoneycafe.blogspot.com