Creme Caramel

I had my very first taste of Creme Caramel  in the early 1980's in one of the coffee shops in Ipoh old town and I fell in love with it.  I only knew it as Egg Custard then.   Anyway, Creme Caramel has become one of my favourite desserts; I loved its smooth, velvety and silky texture.  I would usually  baked it in a water bath but yesterday I decided to steam it in my wok instead.  This morning, much to my delight, when I turned  my creme caramel out, they tasted exactly the same as they would baked.  By steaming, it definitely saves time. 

Makes 6

For caramel:
3/4 cup caster sugar 
3 tbsp water

• Combine sugar and water in a small heavy-based saucepan.  Stir over medium-high heat until sugar melted and become an amber-coloured caramel.   Remove saucepan from heat. Pour caramel into ramekins and immediately tilt the ramekin to spread the caramel evenly over the base.  Set aside.

For custard:
1/4 cup caster sugar
2 cups milk
1/2 cup fresh cream
2 whole eggs
3 egg yolks
pinch of salt
1/2 vanilla bean

• Place the cream and milk in a saucepan.  Using a small sharp knife, split the vanilla bean lengthways, then scrape the seeds out and add the seeds and bean into the milk mixture.   Slowly bring the cream and milk just to a boil.
• Meanwhile, whisk together the eggs, yolks and sugar.
• While still whisking, drizzle in about a quarter of the hot milk mixture.  Gradually, while whisking,  pour in the remaining of the hot milk mixture.  
• Strain the mixture through a fine sieve into a jug and fill the ramekins with custard.
• Put the ramekins in a wok or steamer and steam them over medium-high heat for about 13 minutes or until custard sets.  (Remember to place a large plate or foil over the ramekins)
• Remove from the wok and let custard cool to room temperature.  Cover ramekins with clingwrap and refrigerate custard for at least 4 hours or overnight.
• Before serving, run a thin knife around the edge of each ramekin.  Turn out onto a plate and serve.

Banana Milk Buns

 

Recipe source:  Carol


Ingredients:

180g bananas, mashed

270g high protein flour

30g plain flour

30g condensed milk

1 tsp instant dried yeast

60g fresh milk

1/8 tsp salt

20g butter, cut into cubes

15g butter, cut into thin strips
sugar, to sprinkle on the buns

• In a mixer fitted with a dough hook, combine all the ingredients together, except butter.
• Knead until it forms a slightly sticky soft dough. Then add in butter.  Continue to knead until smooth and elastic.   
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Set aside to proof until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 8 equal portions.  Roll into balls.  Cover and rest for about 15 mins.
• Flatten each dough and roll into oblong shape.  Pinch the seam together to seal.  Place the roll, seam side down, onto a greased pan. 
• Mist the rolled dough with water and loosely cover with cling wrap. Proof until just about doubled in size (90%).
• Using a sharp knife, make a slash at the centre of the rolls and place strips of butter into the incision.  Then sprinkle some sugar over the butter.
• Bake the rolls in a preheated oven (175 deg C) for about 25 minutes or until golden brown.

 

Wholemeal Mantou (全麥刈包)

 

 

Split mantou with Red-Cooked Pork Belly filling.



Recipe from: Carol's 全麥刈包

ed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.
Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99

Steamed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.  Nowadays they are also served as fast food or with a spicy dip made with chili crab. Deep fried Mantou is usually served as a dessert with sweet condensed milk dip on the side.

Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99

Steamed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.  Nowadays they are also served as fast food or with a spicy dip made with chili crab. Deep fried Mantou is usually served as a dessert with sweet condensed milk dip on the side.

Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99

Steamed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.  Nowadays they are also served as fast food or with a spicy dip made with chili crab. Deep fried Mantou is usually served as a dessert with sweet condensed milk dip on the side.

Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99

Steamed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.  Nowadays they are also served as fast food or with a spicy dip made with chili crab. Deep fried Mantou is usually served as a dessert with sweet condensed milk dip on the side.

Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99
Ingredients:  (Makes 12)

Ingredients:

250g plain flour
50g wholemeal flour
15g caster sugar
1/8 tsp salt
1/2 tsp instant dried yeast
1 egg
130g water
20g oil

squares of baking paper

• In a mixer fitted with a dough hook, combine all the ingredients together, except oil.
• Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until dough is smooth and leave the sides of the bowl.
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Then place it in a warm and moist place to allow the dough to rise until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 12 equal portions.  Cover and set aside to rest for 10 minutes.
• Flatten the dough and roll into an oval shape.  Brush with oil and fold into half.  Place the bun onto a square piece of baking paper.  Repeat with the rest of the dough.  Cover and proof until almost doubled.  
• Steam mantou in medium-high heat for about 12 minutes.