Durian Cream Puff

 

My colleagues have "Hari Raya Opening" in office, so I do cream puffs for friends, relative and family member. I didn't bake cream puff for sometime. Since got free durian paste, so I should do it for my son because he never tasted it before. Aiyoyo...after 1 bite and finished 1 pc, he asked for 2nd pc. Sorry to him, only 1 pc because baby can't eat durian too much.

I didn't follow the formulation for filling because I have 1 free box of durian paste. So fully utilize it. Rich of durian cream...Hahaha...

Ingredients (Cream Puff, 60-65 pcs) : Butter 250gm, Water 420gm, Salt (1 tsp), Bread flour (350gm), Egg (size C) (11 pcs),

Ingredients (Filling) : You can refer to Wendy's recipe. (I use all durian paste which I have and other ingedient adjusted to my own taste).

Cream Puff :
Boil the water, butter and salt in the wok, keep stir the butter till fully melt. Add in the flour slowly and keep stir to mix well (medium/low fire).

Pour into the mixer bowl. Stir with mixer and count 1-10. My class teacher said count 1-10 before we mix egg into hot flour. This is to avoid the eggs are cooked because the flour is too hot. So I did the same. Add in the egg one by one and mix it with low speed mixer.

After the flour and egg well mixed, put all the battle into a bag

Slowly push out and make it like a shell/round shape.








I attended the cream puff class before and I noticed when I baked at 210C, the puff will become darker. This time I checked few blogs to see other bloggers' recipes. I decided follow 1 of them. I bake at 200C for 13 minutes since I make smaller puff, then change to 170C for another 10 minutes. The puff come out nice colour. I think if we bake big cream puff, then 210C should be fine.

 

Durian Custard Cream
Slowly cook the filling ingredients till thicker. Keep into fridge overnight or cool. You can add the durian cream into the puff as much as you like.

 

Roti Prata Egg Tart

This morning I woke up 5.30am as usual to prepare baby food and my breakfast. I have frozen roti prata bought for sometime. So I decided to do roti prata egg tart since no need to prepare lunch box because got lunch appointment.

After I posted the photo in my facebook. My ex-colleague asked for the recipe. I wish to share this simple recipe with you.

Ingredients : 4 pcs frozen Roti Prata, 2 Eggs, 200ml fresh milk.

I beat lightly the egg with milk. I kept the egg in room temperature a day before because early morning has to bake. You can add 2 spoon of sugar into the egg if you want sweeter egg tart.

I cut the roti prata and put into cupcake tray. I kept the the roti prata in fridge overnight. So that it won't be too hard to round it and won't crack when we knead it into cup shape. Remember to put a layer of oil/butter on the cupcake tray, so that the roti prata won't be stick on cupcake tray when it cooked.

 

This is my 1st time try for this recipe, so I made a mistake because I didn't bake the pastry for a while and later pour in the egg. I suggest the roti prata should bake for 10 min, after that add in the egg. So that the egg tart won't become Portuguese Egg Tart :)

 

Steam Dumpling

Weekend Breakfast (Chai Kuey/Steam Dumpling) - 2/6/13

Actually I planned to do Hokkien Chai Kuey and Sausage bun during the weekend, but both also not so successful. My laptop also encountered problem to upload my photo from my handphone, so I have no photo to share for sausage bun.
My Hokkien Chai Kuey became Steam Dumpling because the skin is not what I want. Still need to improve a lot.
My Sausage bun also not so good, maybe too long didn't do bread and didn't follow the step properly. So I have to re-start my passion in bread making.

 

 

 The filings : Shallot, Dried Prawn, Garlic, Jicama (Mengkuang), Carrot, Oyster sauce, Salt, Pepper
I cooked the the filling a day before and keep into fridge.

 

The skin dough : Tang Mein Flour, Corn Flour, Hot boiling water, Salt (i omitted)
The recipe I used

http://nyonyafood.com/chai-kueh-steamed-vegetable-dumplings/?pid=128.

I didn't follow exactly the recipe, it may cause why my chai keuy skin thick and hard after cool. I also checked few recipes in internet and found the flour portion have differences in each blog. So I will try again to make it better. It is quite hard to knead the round shape, so the end I do China steam dumpling (Yuen Poa).

 

There are 3 shapes - Hokkien Chai Keuy/Penang Chai Keuy (round), Steam Chai Pao (in Klang) and China Steam Dumpling (Yuen Pao) 

Yam puff



Yam Dishes - Yam Puff (Wu Ko), Yam Ring

The yam dishes made sometime ago in this year. My sister-in-law bought a lot from Ipoh because it was very cheap. The look of Yam was not so nice compared to the yam which I bought in wet market, but the yam taste bought in Ipoh was better compared to the yam in wet market. If I was not wrong, the yam from wet market is imported from China. I bought the yam in wet market during CNY, so the price was most expensive due to CNY. That yam I did Steam Belly Pork Yam (Hakka Kou York) which my father's best recipe in past CNY in hometown.

 

To clear the stock, so I decided to make yam puff which my family like to eat. The price per pc is at least RM1.50 sell outside and it save my money. I never made before, so how? As usual, I surf internet to find recipe. I forgot which blog that I choosed, so can't share with you.

 

The skin recipes : yam, tang mein flour, hot boiling water, 5 spices (go heong), pepper, salt, sugar, soda powder. I think the soda powder is important to make the yam look crispy after deep fried and why we alway see the stall sell goreng pisang (fried banana) is crispy compared to homemade, but it is optional.

The filing recipes : mixed vegetable, breast chicken/pork, oyster sauce, black sauce, salt,sugar, 5 spices, pepper. I used chicken because my big boy at home didn't eat pork.

I ready the filing a day before and kept in fridge. The filing was easy to fill into the skin because its sticky after a day in fridge. The skin dough I made in the early morning. 

 

I have the finished goods photo only to share with you. The yam puff is darked because deep fried longer. The yam ring look nicer and look like dim sum shop. The yam dish with extra sauce was really for dinner because my family prefer more sauce/gravy. We had breakfast with yam puff and yam ring. The environment was good with a cup of local coffee and family gathering. Next morning I brought the balance for my breakfast in office.

 

My big boy and family members gave me thumb up, but my small boy and girl still cannot try because we believe the yam is not good for them.