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Showing posts from June, 2017

Okinawan black sugar steamed cake ~ 黑糖蒸蛋糕

These Okinawan black sugar steamed cakes are soft, moist, fragrant and rich in flavour.  It has a toffee-like caramelised sugar flavour, slightly chewy texture and best taken piping hot from the steamer. Also great with a morning cup of hot coffee or tea.  Leftovers can be chilled and reheated before serving.






Okinawan black sugar steamed cake  ~   黑糖蒸蛋糕  (Adapted from  'here' )
Ingredients

180 gm plain flour20 gm cornflour175 ml milk80 gm Okinawan black sugar 2 Tbsp vegetable oil (I used canola oil)2 tsp baking powderpinch of saltMethod Sift plain flour, cornflour, baking powder and salt into a mixing bowl.Roughly crumble the black sugar and mix into the flour mixture.Blend milk and vegetable oil, then pour into the flour mixture.  Lightly mix with a spatula till free of lumps. Let rest for 10 mins.Divide batter into paper lined ramekins or cups.Steam over high heat for 20 mins.Test with a skwer/toothpick till it comes out clean,Serve immediately.Yield :  5 steamed cakesNote:  Ok…

Almond Choc Brownies ~ 杏仁巧克力饼

This Almond Choc Brownie is a cross between a fudge and cakey brownie with rich nutty chocolate flavour.   Instead of frosting I took the shortcut, topped it with a chocolate glaze and sprinkled on some goji berries for colour.  You can opt not to apply the chocolate glaze and just eat it as it is.  Either way it tastes just as good!



Almond Choc Brownies ~  杏仁巧克力饼Ingredients
113 gm butter120 gm bitter sweet chocolate, coarsely chopped100 gm caster sugar2 large eggs45 gm plain flour20 gm almond powder50 gm almond nibs, lightly toasted1 tsp vanilla a pinch of saltgoji berries (optional)Chocolate glaze 130 gm bitter sweet chocolate   35 gm butter/shortening           Method Melt butter and chocolate over a saucepan of simmering water.  Remove from heat.Whisk in the sugar and vanilla till sugar has dissolved and mixture is smooth and glossy.Add eggs one at a time and whisk.Stir in flour, almond powder, salt and nuts.Pour battter into an 8 inch parchment paper lined pan with overhanging sides…

Purple sweet potato bread ~ 紫色番薯面包.

I was mesmerised by the gorgeous colour of this Purple sweet potato bread made with purple sweet potato flour from Japan.   The purple colour is very intense for I thought that there will be some reaction with the yeast, colour wise, that is.  Although the dough did rise double in size on the two stages of proofing but once I removed the cling wrap, it 'deflated' and didn't rise much during baking.  As you can see this bread is of low loaf volume, but the texture is soft and you can taste and smell the sweet potato although it's dense and filling.




Served with a spread of peanut butter!

Purple sweet potato bread  ~  紫色番薯面包Ingredients

3/4 cup lukewarm water1.1/4 tsp dry yeast1/4 Tbsp sugar142 gm high protein flour or bread flour60 gm Japanese purple sweet flour 14 gm softened butter1 tsp milkMethod Combine lukewarm water with dry yeast and sugar.  Mix well, set aside for 10 mins.In a mixing bowl, mix high protein flour and sweet potato flour with the yeast and knead with a…