Saturday, September 24, 2011

Hong Kong Style Sausage Bun (Asian Hot Dogs)

Hong Kong style sausage bun
Lunch: 15-Mar-2010
Picnic: 24-Sep-2011

Recipe was obtained from Kwong Wai's friend... (& tweaked slightly) I did however, use the method from this website ( Thanks heaps Wai for sharing your friend's recipe! :-D and thanks heaps Wai's friend for allowing her to do so... Have used it quite a few times with great success! *hehe*

Note of caution though, recipe is easy to do but including all the proofing & baking time, this recipe can take up to 3 to 4 hours to do... so make sure you've got time up your sleeves... but it does make the yummiest sausage buns... the bread is beautiful and soft on the inside and so delicious smelling when they are fresh out of the oven...
2nd proofing
bread dough & sausages

Using a bread maker machine, add following ingredients in the following order:

2/3 cup warm water
2 tbsp olive oil
1 egg
300g Chinese Bread Flour
45g Raw Caster Sugar
2/3 tsp salt
1 1/2 tsp yeast (put last after dry ingredients)
Not to be put into bread machine the following ingredients necessary to complete dish:

approx 8 regular size frankfurter sausages (I like to skin them before using them or buy Costco's skinless american style hot dog sausages - about 14 in a pack - you would need to double the quantities of bread dough though, if you wanted to make all 14 into hot dogs.)

1 egg - lightly beaten for glazing

A few Cheddar cheese slices (I didn't use the Kraft Single slices, I find them to processed, I used the "real" "cheddar cheese... *hehe* OR grated mozzarella or cheddar cheese)

1. Set to "Dough" setting - includes kneading & 1st rise (approx 110mins)
2. Transfer to a clean floured surface.
3. Deflate and divide the dough into four to six equal portions (approx 75g per ball if doubled dough quantities for 15 sausage buns).
4. Knead into ball shapes.
5. Cover with cling wrap, let rest for 15 minutes.
6. Knead each part into a long tube, about 41cm in length (it depends on how long your sausage).

with egg wash &
cheese sprinkled
Put cheddar cheese slices around the sausage then wrap dough around sausage & cheese... (Note: Mine were precut to squares then i further cut them so I could put 4 little pieces about the length of the sausage, all around the sausage) Gives it that extra yummy taste! :-D Hubby has just had his 2nd sausage roll... even though its been made for the children's lunch... *hahahaha* 

OR sprinkle grated cheese on top after brushing with egg wash glazing.

7. Roll to enclose the sausage, with start & end points facing down.
8. Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel.
9. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size. (the weird thing I found about this level is that prior to going into oven, buns don't look like they were rising... until I put them into oven... then it started rising... so don't be too concerned if they are not doubled in size.)

10. Brush whisked egg on surface of rolls. (& sprinkle cheese on top if using grated cheese)
what's inside...
11. Bake in a pre-heated 170-180C (356F) oven for 35 mins (mine took about 25 mins), or until golden brown.
12. Transfer onto a wire rack and let cool completely.

Tip: if not eating all immediately - put into zip lock bags or covered container & refrigerate. When ready to eat, just cover in a microwave & microwave for about 30 seconds on High... worked for us for morning b'fast! :-)



Friday, September 23, 2011

Yummiest Egg-Free, Nut-Free, Dairy-Free Choc-chip Cupcakes

These are the yummiest Egg-Free, Nut-Free, Dairy-Free Choc-chip Cupcakes...

(sugar flowers - I bought & its
not egg-free but it does make it
so much prettier don't you think?)
(or so I've been told, admittedly, I haven't had a chance to try them just yet... since I'm in a desperate attempt to lose some kilos! LOL! They sure smelt beautiful though... the many parents at Mainly Music have told me that they were the yummiest & they could not believe that it did not have any egg in it... *hehe*)

Morning Tea & Birthday Surprise at Mainly Music: 23-Sep-2011

Blessed Birthday Sharon & Lisa... :-) Hope you thoroughly enjoyed the indulgence... :-D

Recipe for cupcakes adapted from:

Recipe for chocolate ganache adapted from:

serves: approx 36 (depending on the size of your cupcakes of course, I made small ones, not tiny but small)

655g sifted plain flour
120g dark cocoa (Mine is Homebrand from Safeway but found in section with coffee)
3 tsp bicarb soda
(Reese's peanut butter cup
additional  - not nut-free)
1 tsp baking powder
660g raw caster sugar
4 - 8 tbsp dark chocolate chips (I think I added about 6-7 tbsp)

250ml vegetable oil (I used rice oil)
700ml water
1 tbsp vanilla essence
1/2 tsp vinegar

1. Preheat oven to 170C & line muffin tray with cupcake liners.
2. In a large bowl, sift all dry ingredients together (flour, cocoa, bicarb soda, baking powder). Add sugar & choc chips and mix all dry ingredients thoroughly.
3. Mix all wet ingredients (oil, water, vanilla essence, vinegar) together.
4. Pour wet ingredients into dry ingredients and mix thoroughly.
5. Pour into cupcake liners. Fill till about 2/3 full.
6. Bake in preheated oven for about 20 mins - 25 mins or until skewer inserted in centre of cupcake comes out clean.

Dark Chocolate Ganache Buttercream frosting (optional, but note, this is not dairy-free)
250ml whipping heavy cream
400g dark eating chocolate (eg. Lindt 70% Cacao, I used Cadbury Old Gold Dark Chocolate - original)
250g unsalted butter (optional, but I added this as the ganache was not holding its shape, perhaps too much cream)

1. Coarsely chop dark chocolate into small pieces.
2. Bring cream to a boil in a small saucepan.
3. Remove from heat when bubbles subside and add chocolate, stir until smooth. Leave to cool.
4. Cream butter until light. Add chocolate & cream mixture in and beat until well combined.
5. Pipe onto cooled cupcakes.

Note: If chocolate ganache buttercream is not holding its shape, refrigerate for a while until buttercream is firmer, then try piping again.


Thursday, September 15, 2011

Taiwanese Mooncake

Made: Wed, 14-Sep-2011

This recipe was from Ruth Syn - thanks heaps! Love it & so do the children! I've made it just in time for Mid-Autumn Festival... Hopefully it'll last till the weekend, between me giving them away & the children (& hubby) popping them? LOL! 

My sis reckons this tastes very similar or exactly like Tau Sar Pneah, which I intend to try out soon... the flaky skin on the outside is similar or same as Tau Sar Pneah, but filling is lin yung like moon cake... :-)

- Makes approx 32 moon cakes (or 64 – 88 mini moon cakes)

Larger Mooncake
made with Ruth!
(my 1st time making)

1 – 1.5 kg Lotus Seed Paste (Lin Yung)
(or Mung Bean Paste to make Tau Sar Piah)

Water Dough (Skin):
2 cups plain flour
½ cup water (room temp)
½ cup oil

Oil Dough (Inner layer):
1 ½ cups plain flour
½ cup oil


    1. Mix & knead water dough ingredients together & leave to stand for approx 30 mins.
    2. Weigh out Lin Yung & roll into balls approx 30g per ball (or 15g - mini mooncake version: Note: 1.5kg lin yung yielded approx 88 mini balls).
    3. Portion out water dough to approx 32 balls (or however many to match lin yung balls – approx 12g per ball (or mini mooncake version it is 6g/ball).
    4. Portion out oil dough to approx 32 balls (or however many to match lin yung balls - approx 8g per ball (or mini mooncake version it is 4g/ball).
    5. Press out to a thin layer the water dough portion. Put oil dough portion inside & wrap with water dough portion to a little ball.
    My children's play toys
    came in handy! :-)

    6. Flour table top & rolling pin (optional, do if sticking, I did when making for first time, but subsequent times, I found that I didn't need too). 7. Roll out in 1 direction the mixed dough ball to flat.
    8. Roll back up into a sausage (like a swiss roll).

    9. Flour table top & rolling pin again (optional - do if sticking).
    10. Put sausage roll standing top down & press downwards, then roll back out again in 1 direction.

    11. Put a portion of lin yung into rolled out dough and wrap lin yung ball inside. (Note:Dough can be stretched to fit over lin yung ball.)
    12. Shape into a ball & place on paper-lined baking tray.
    13. Do the same for the rest of the ingredients.

    Mini Taiwanese Mooncake
    made by yours truly! :-)
    14. Bake at 170oC for 10 – 15 mins.
    15. Brush with beaten egg. Sprinkle with sesame seeds. 

    16. Bake another 10 mins – 15 mins till golden.
    17. Cool & store.