Sunday, 29 November 2015

Mango Soft Milk Toast (1 proof) 芒果牛奶软吐司(一次发酵)

I saw this Soft Milk Toast recipe the other day and it needed only 1 proofing.  After my success story on this Killer Toast.  I am game for another easy recipe.

As usual I have difficulties in translating the ingredients and after much effort, I finally did it.

Did this Mango Soft Milk Toast 芒果牛奶软吐司 for the family.

Findings: The bread is so soft and nice.  Even the next day, it is still soft.  This recipe is easy to put together and tasted great.  Especially with the mango puree, the fragrance is evident.

Source: 随随鱼 (Please refer for pictorial guide)

What you need:
yield a small loaf

250g bread flour
40g castor sugar
15g milk powder
3g salt
3g instant yeast
25g butter, softened
1 egg (55g)
60g milk
50g mango puree


Greased a 20 X 10 X 10cm bread mould

Mix egg, sugar and salt together.

Add in milk and mix well.

Add this egg mixture into the bread flour, milk powder and yeast.

Using a spatula, combined.

Knead until it is smooth.

Add in the softened butter.  Continue kneading until it pass the window pane stage.

Divide dough into 3 and roll into a ball.

Using a rolling pin, roll into an oblong and roll downwards.

Place dough in the bread mould and let it rise until double in size.

Bake at 180°C for 40 mins.

This post is linked to the event Little Thumbs Up (November 2015:Mango) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen

Happy Sunday!

Saturday, 28 November 2015

Cauliflower Spaghetti Alfredo

The other day, NH was telling me she made a really nice creamy sauce using cauliflower for her pasta and told me to try it.

Having that in mind, I bought a big head of cauliflower for this Cauliflower Spaghetti Alfredo.

Putting this nearly fat free pasta sauce is as easy as ABC.  It is fragrant as well as healthy.  I was really surprised that it turned out so yummy.

Findings: I have problem browning the cheese crumbs.  Was really afraid to burnt it so I set the heat to really low and turning it really slowly.  Thus I didn't achieve that deep tan but am still happy to achieve the golden tan of the cheese crumbs.

Overall this dish is really yummy and I will definitely double up the portion for the cheese crumbs as it is really delicious.  The sauce also has this cauliflower fragrance to it.

Thus if you are on a meatless meal, go for this recipe.

Source: Food wishes

What you need:

3 cloves garlic, crushed
2 tbsp olive oil
1 head cauliflower, cored, cut in large pieces
½ tsp dried Italian herb blend
½ tsp red pepper flakes, or to taste
salt and fresh ground black pepper to taste
4 cups water
¼ cup heavy cream
½ cup grated Parmesan cheese

for topping:  (I will double this next time)

½ cup fine bread crumbs
grated Parmesan cheese
1 tbsp olive oil
salt to taste
2 tbsp any chopped fresh herbs (thyme, parsley, oregano, basil, etc)

300g spaghetti, cooked and drained
½ lemon, juiced


Heat pan with olive oil and sautee garlic until fragrant.  Not burnt.

Add in cauliflower.

Fill water until it reached half of the cauliflower.

Add in the herb, red pepper flakes and 1 tsp of salt.

Cook until the vegetable is tender.

In another pan, fill with bread crumbs.  

Add in parmesan cheese and drizzle in the olive oil and on low med heat, stir the bread crumb and cheese until it is dark tan.

Remove from heat and season with salt and chopped herbs.

Once cauliflower is done, turn off heat and add in the cream.

Using a immersion blender, liquify the cauliflower.

Season with black pepper

Add in parmasan cheese and stir until cheese melted.

Next, place pasta in cold tap water.  Bring pasta to a boil and simmer for 12 mins until pasta is done.  This way, it cuts down the time to get the pasta ready.  Drain and then add in the lemon juice.  Toss well.

Add in the cauliflower sauce and toss well.

Place pasta onto plate, add in a little more sauce.

Top with a generous cheese topping.

Serve immediately.


Thursday, 26 November 2015

Spring Onion Pancake (葱油饼)

I am not a fan of spring onion.  As best as possible, I will remove it when I am served with this garnish.  The elders always said, if you don't eat 葱, you are not going to be 聪明 (as in smart).

Initially I thought I am the only weird one but slowly I came to know many friends who don't take spring onion as well.

It was on a Taiwan trip that I got to savour Spring Onion Pancake (葱油饼) as there was a famous stall there.  Initially I just wanted to try so my friend and I only bought one piece and it was so good that we actually went back to queue for a second helping.

The pancake was fragrant but do not have that sharp bite of spring onion.

I have attempted once on this but that didn't turn out well as it was bland and dense.  This time round, I added in more salt and did a different method.

Finding: The dough is flaky and fragrant.  It has also a crisp bite to it when fresh out of the pan.  Though I didn't get the same taste as the one I ate before, as compared to my last attempt, this is so much better.

What you need:
8 Serving:

410g plain flour
½ boiling water
1 cup warm water (I mixed room temp water to ¼ cup hot water)
1 tsp salt

4 tbsp plain flour
1 tsp salt
6 tbsp oil
100g spring onion, chopped

cooking oil (you can add as much oil as you want, the more you have the richer the flavor)


Add boiling water to the flour.  Mix to incorporate all the water.

Next add in the warm water slowly while mixing.  Stop once you are able to form a dough.  Depending on flour, that 1 cup of water might be too much.

Knead the dough until it is smooth and cling wrap.  Set aside for 20 mins.

In a small bowl, add plain flour, salt and oil.  Mix well. 

Floured the table top, place dough and gently roll the dough into a ball.

Divide dough into 8 portion.

Gently knead each portion again.

Roll into a thin disc, spread the oil mixture and sprinkle spring onion.

Roll up tightly into a tube.  Flatten and spread another layer of oil mixture.

Roll up the tube, make sure the ends are sealed.  Flatten into a disc again.

Roll the disc flat.

Heat up the pan, place pancake in it and pan fried with no oil on medium heat until it is cooked.  Flip and do same for the other side.

Drizzle in oil onto the pancake, flip and cook until it is golden brown.  Flip and do same for the other side.

Crush up with your palm to “loosen” the pancake.

Serve hot.