Saturday, 12 August 2017

Hedgehog Pork Floss Bread Bun

Hola!! It's been a while again. When I was blogging regularly, I used to think it would be so hard for me to stop this routine of mine, it was the norm for me to turn on my computer then after my boys have gone to bed. I don't know why exactly I stopped doing so, I guess I just got lazy along the way. The me now find it hard to imagine why I can find the energy to stay up to blog then, I would now much rather go to bed early or do other stuff instead. And once I stopped this routine, it's so difficult to blog again. I doubt I will ever go back to blogging regularly again, but I do hope I can drop by at times to share some recipes. Meanwhile, I'm still sharing my creations over at Instagram, not as active as I used to be too, but I still update there weekly. And please don't ask me questions using comments on the blog, I don't check that anymore. -_- You can email me instead, I'll reply (sometimes a little slow) unless it ends up in the junk mail.

Just some updates that I've been meaning to jot down on the blog at the beginning of the year, they are more for myself, I guess. The last week of 2016 actually ended very badly for me. :( Something I dreaded/hate had to come true, it's something I won't be able to forget for the rest of my life, the many doubts I have won't ever be cleared up. I'm not going into any more details, but I am trying to move on, much as I want to, I know I won't be able to forget the hurt and pain, but I will move on, and I have to move on.

2016 also marks the end of a chapter in making bentos for IT, he has moved on to secondary school this year, and I finally stopped packing bentos for him. He was the reason I started on making charabens, it has been a good 6 years of packing bentos for him. I never expected to last that long, since bringing bentos is not common here, I'm really grateful he has never asked to stop and rejected bringing them all these years. He has been doing well in secondary school so far, it's not the school he thought he would be going initially, but I guess it turns out to be a blessing in disguise. He is happy at the school, and since hours are so much longer now, he is thankful for the close proximity. He even gets to come home for lunch on some days before going for CCA.

IMG_2219 Enough updates for now, it's getting too lengthy. Let's go on to the recipe for these pork floss hedgehog bread buns I did a while back. I made two designs, pull-apart ones and bread rolls. The recipe is for the pull-apart ones, but you can also use them for the bread rolls, the design for bread rolls are easier, as I skipped the limbs.

These were my second batch, as I did not bothered to take step-by-step photos for my first batch. I liked how the first batch turned out, so I decided to make them again, so I can take those photos.

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I've been using this modified version of a pull-apart bun recipe I found on Cookpad. I quite like it so it has been my to-go recipe for pull-apart bread buns, it works quite well when you need to have different coloured bread rolls for your pull-apart bread bun's designs too. You just need to portion your dough and colour them prior to proofing.

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This one was from my first batch. The bread buns are a little brown here. I experimented with having the bread buns white in my second attempt. I can't decide which version I prefer. The recipe below is for the white version, if you prefer them a little brown, just up the temperature by 10 degrees celcius and don't bother covering with aluminium foil.

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Pork floss can be replaced by chicken or fish floss is you don't take pork. :) And if you are from Singapore, chocolate pens can now be found at Daiso. Yay, I don't have to stock them up whenever I go Japan anymore. :)

HEDGEHOG PORK FLOSS PULL-APART BREAD BUN RECIPE

Ingredients:
200g bread flour
1 tbsp sugar
1 tsp salt
5g corn syrup
10g unsalted butter, at room temperature
5g instant yeast
140g milk
Pork Floss
Baked/fried pasta sticks
Chocolate chips
Chocolate pen(optional)
Pink food marker(optional)

Mayonnaise coating:
- 3 tbsp condensed milk
- 9 tbsp japanese mayonnaise
- 1 tbsp corn syrup

Method:
  1. Mix all the ingredients, except butter, in a large bowl to get a dough. Add in butter and knead until dough is springy and soft, this takes around 10 minutes. If you have a bread maker, you can just use the dough function for this step, as well as step 2.
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  3. Cover the dough with cling wrap and keep in a warm place for it to rise. This takes around an hour and the dough should double in size. Do a finger test to check if it's ready.
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  5. Take dough out and punch out the air from the dough with your fist. IMG_1794
  6. Using the plain dough, roll out 13 portions of dough around 25g each, one at a time and form them into balls. Cover with a damp cloth or cling wrap and set aside for 5 minutes.
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  8. Roll out the 12 portions (the remaining 1 portion is for the limbs) of dough again, one at a time and form them into balls. Grease two 4in round pan, place an overturned ramekin in the centre of each. (I only used 1 pan in the picture, I used the rest for other designs) Arrange 6 dough in each pan. At this point, there will still be space, as the dough will expand in size. Cover with cling wrap or damp cloth and let the dough proof for 40 minutes.
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  10. Using the last dough, shape into hedgehog's limbs. Cover with cling wrap or damp cloth and let the dough proof for 40 minutes. Preheat oven to 180 degrees celcius, for the bread rolls, bake for 5 minutes. Turn down to 140 degrees celcius and bake for 20 minutes, cover with aluminium foil in the last 10 minutes.  For the hedgehog limbs, just bake at 140 degrees celcius for 10 minutes.
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  12. While the bread is cooling down, prepare mayonnaise mixture by whisking all ingredients together. Spread on mixture generously on the parts you want the pork floss to be on. Top on the pork floss.
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  14. Use baked pasta sticks to poke in hedgehog's limbs. Use chocolate pen to draw on the features, I used a chocolate chip for the nose. If you do not have a chocolate pen, melt the chocolate chips and use a toothpick to dip in to draw. Use a pink food maker to draw on the blush.
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Sunday, 7 May 2017

Despicable Me 3 Themed Breakfast

Hello!! It's been a long time since I last updated this little space of mine and I hope all is well with everyone. Today, I'm back with a tutorial post of one of our favourite character, Minions. Since Despicable Me 3 is going to hit the cinema soon on 15th June 2017, I came up with a Despicable Me 3 Themed Breakfast, I'm going to share step-by-step photos in this post, so you can create your own too.

12 I chose to make Minion Mel for my boy's breakfast. He's made out of cheese, ham and nori. I dyed the ham blue using butterfly pea flowers. I've shared about this method before, it's always tricky to get nice blue colored food naturally, so a great way to do this without using artificial food colourings, would be to use butterfly pea flowers.

1
Without further ado, let's start off with the steps to create your own Minion. Prepare (by printing or drawing) your desired Minion image.

2
Trace the chosen Minion image with a marker, on a baking or parchment paper.

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Place the (cut) tracing paper on your choice of food (eg. Cheese), and cut food along the paper outline.

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You could use cheese as the Minion's body, and cut out the drawn parts with a knife, scissors, or toothpick.

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To create the Minion's overalls, dye a piece of ham blue by soaking in butterfly pea flower or blue food colouring mixed with hot water. Remove ham from the water when you are satisfied with the shade of blue, dry ham on kitchen towels before using.

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Cut the ham along the outline of tracing paper with a cutting knife or scissors.

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Assemble the Minion's body and overalls.

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With a pair of scissors, cut out the nori (Japanese seaweed) for the Minion's details.

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For the Minion's eyes, cut out cheese by using a piping tip or a round cutter. For the Minion's G symbol, use a knife or scissors to cut out from nori.

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Finish off with the remaining nori details, and place Minion on a slice of charcoal bread.

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Draw Minion on fruit - banana with black food marker.

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Finally, complete the nutritious Despicable Me 3 Themed Breakfast with scrambled eggs, tomatoes, broccoli, and a cup of Magnolia milk. To save time in the morning, you can also prepare Minion the night before, cling wrap and store it in the fridge in an airtight container. Simply take it out and place it on your bread the following morning, and you will have your kawaii breakfast in no time. If you need more Minions food art idea, please check out my old creations here, you can also search for them on my Instagram.

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Before I end this post, I'll like to share the latest Despicable Me 3 promotion from Magnolia milk. They are giving away a free limited edition bag with any purchase of 2x1L, 1x2L pasteurised milk, or  2x800ml yoghurt smoothie.

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You can also get a free sticker set with purchase of 6x250ml or 6x230ml Magnolia UHT milk multipack. More information of the promotions and upcoming roadshows can be found here.

Friday, 2 September 2016

Rilakkuma Pie & ASUS Zenbook Flip

I'm sure most of you know that I'm a stay-at-home mum. Even though I do enjoy staying home with my boys, the never ending chores and mundane tasks are not what I enjoy, but I've long came to accept them as part and parcel of my job. Over the years, I've also learnt to find joy in simple things, something we often take for granted. And finding time to indulge in making some cute food is one of the simple thing that flips my day.

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Over the past week, I had the chance of trying out the The ASUS Zenbook Flip, their latest laptop launched. Yes, you read it right, it's a laptop, though it looks like a tablet in my picture above. This is because, the laptop not only comes with a touch screen, it can also be flipped 360 degrees, allowing you to adjust the screen into four convenient viewing mode. The one I'm using above is the tablet mode.

I found it especially useful when I need to search for recipes to refer to when preparing food. In the picture above, I was searching for the Rilakkuma puff pastry soup on my blog, as I wanted to do a remake of it. This time, I used the same idea but made it into a pie instead.

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Here's how the Zenbook Flip looks when it's closed. I love the sleek and stylish design.

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As you can see in the picture, it is ultra slim, ultra light and compact. The best part is that it also comes at an attractive price, the Zenbook Flip is only retailing at $1298.

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Other than the tablet view, my other favourite view is the tent view, where it can be open up like a tent on the table. This view, together with the large screen, is perfect for me to watch my favourite variety shows and K-dramas, while I'm eating. You can find out more about the Zenbook Flip at this link.

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Now here's your chance to own a ASUS ZenBook Flip. To win a ASUS ZenBook Flip worth $1,298, simply follow the steps below:
  1. Like the ASUS Singapore Instagram page. 
  2. Share a photo on Instagram on an event OR item that will change your day around (“Flip your day”), tell us why and how is it so in the caption,
  3. Use the #flipmyday hashtag and tag ASUS Singapore (@ASUSSG) in your post to enter! Don’t forget to set your account to public so that your entry is visible!
Contest ends at 11.59 pm on 30th September 2016!  Good luck! 

Monday, 22 August 2016

Pikachu Steamed Bun

Pokemon Go has finally found their way here and we have been busy catching 'em all. It has been a long time since I last played games on my handphone, I much rather spend my free time reading up stuff or watching shows, but this game is surprising rather addictive, lol. And thanks to my Pokemon Go addiction, I've been making lots of Pikachu food art lately, he's the only character I used to know from Pokemon. Now thanks to the game, I'm slowly learning more characters, but I think he still remains my favourite out of the lot.

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Here are the Pikachu steamed buns, which I filled with ham, cheese and scrambled eggs. It's not the usual bun fillings, but this combi goes well with the steamed buns. It perfect for breakfast, though it can be eaten any time of the day. I'll be sharing the basic recipe for this at the end of this post.

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The cheese I'm using is The Laughing Cow Toast,  as the name implies, this cheese is extra melting and is great for using in toast. It tastes really nice, and goes very well with the eggs and ham in the steamed buns.

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The Laughing Cow is celebrating its 95th birthday this year, and the prizes are really good! It is holding a draw with the top prize being a trip to France for four! 

Here are the details: 

Full list of prizes:
a.       1 x trip to France for 4 
b.       10 x pairs of tickets to Hong Kong
c.       20 x IPAD 64GB
d.       64 x shopping vouchers worth $500

From 1 August to 31 October 2016, simply purchase any of The Laughing Cow product and stand a chance to win. Entry forms available at customer service counter in supermarkets or on website. 

3 ways to submit:
  1. Mail entry form and original receipt to Natrad Food Pte Ltd, 149 Ubi Avenue 4, Singapore 408778.
  2. ONLINE via www.natradfood.com/tlc. Please retain original receipt to claim prizes. 
  3. SMS “TLC<space>full name<space>NRIC<space>receipt no.” to 73333. Please retain original receipt to claim prizes.    
The Laughing Cow products and the promotion are available at all major supermarkets. Check in-stores for more details.

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I'm sharing the recipe for the basic ham, cheese and scrambled egg buns, you can shape them into any characters you fancy. I've coloured mine yellow and shaped them into Pikachu. If you do not want to use food colouring, you can replace with this pumpkin steamed buns recipe over here instead.

STEAMED HAM, CHEESE & EGG BUNS 

Ingredients:
300g Morinaga pancake mix
1 1/2 tbsp salad oil
90 to 100ml water
1 tsp cocoa powder
yellow food gel colouring(optional)

Fillings:
The Laughing Cow toast cheese slices
Scrambled eggs
Shave ham

Method:
  1. Prepare fillings and set aside.
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  3. To make the dough, sieve pancake mix.
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  5. Add in salad oil.
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  7. Add in water gradually, use your hands to keep mixing till the dough comes together. Dust work surface with some flour, use your hands to knead for around 5 minutes, till the dough becomes soft and smooth. If you are colouring the dough, you can do so at this point, add in food colouring and knead till the colours are even.
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  9. Divide dough into 6 parts and roll each into a ball. Use a rolling pin to flatten each ball. 
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  11. Place scrambled eggs, shaved ham and cheese in the middle of the dough, wrap it up and pleat the edges to seal. 
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  13. Place the buns on wax paper and steam them on low heat for around 15 minutes.IMG_4801IMG_4844
Note: If you can’t get hold of Morinage pancake mix. You can also use 270g plain flour and 1.5tsp baking powder to 140ml water. You need to add in 3 tbsp of sugar and a pinch of salt as well. Cover the dough after step 7 and leave it for half an hour before you start rolling out.

Tuesday, 2 August 2016

Baymax German Cookie

Sorry, another long absence again, I don't really know what happened, for some reason, I just ended up doing other stuff. I guess I just got used to not blogging, lol. I doubt I will be updating my blog as much anymore from now on, but I will still try to update recipes now and then.

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For today, I'll be sharing the recipe for these Baymax cookies. I know I promised to update about watermelon bread piggies before this and some of you are asking me where that recipe is. Sorry, I was actually drafting up that post a couple of weeks back, but I misplaced some of the measurements I took down for that recipe, so I will have to make that again before I can share.

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These Baymax cookies were made with my usual german cookies recipe. These cookies have a crumbly texture that just melts in your mouth. This recipe only requires a few ingredients, is very easy to make, and it's very versatile, as you can mould the dough into almost any characters you fancy.

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I used one to decorate my boy's ice-cream, just for fun, lol.

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I used charcoal powder to colour the dough black, but if you can't get hold of it, please replace with either dark cocoa powder or black food colouring.

BAYMAX GERMAN COOKIE RECIPE

Ingredients:
125g butter
50g icing sugar, sifted
125g potato starch
80g cake flour
1/2 tsp charcoal powder

Method:
  1. Beat butter and icing sugar till light and fluffy.
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  3. Sift in potato starch and flour, mix till a soft dough is formed.
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  5. Scoop out around 3 tbsp of the dough and mix with charcoal powder. Mix till it turns black. Wrap both the black dough and the white dough separately with cling wrap and refrigerate for half an hour.
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  7. Take out the white dough, mould into 2 balls, 1 for the head and 1 for the body(mould the body slightly bigger than the head) and join them together. I measured the dough for this so that it's more consistent, but you can choose not to do so if you prefer. For your reference, I measured 8g for the body and 6g for the head.
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  9. Mould out Baymax's arms and legs and join them to the body. I did not weigh the dough for the limbs.
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  11. Take the black dough and roll into two small circles for Baymax's eyes. Roll out a thin  strip for Baymax's mouth. Alternatively, you can also add water a few drops at a time to the black dough, till you get a thick paste, that you can fill in a pipping bag and pipe on the details.
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  13. Add on heart shaped sprinklers.
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  15. Bake cookies at 130 degrees celcius for around 25 minutes. To prevent cracking, please place at the middle to low rack and insert an empty tray above it.
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