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Singapore’s Rottiboy (mexican Bun) Recipe

January 26th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Filling

  2. 200gsalted butter, softened
  3. 1/2teaspoonvanilla flavoring
  4. 70gbrown sugar
  5. Topping

  6. 200gbutter, softened
  7. 160gicing sugar, sifted
  8. 3largeeggs, lightly beaten
  9. 1teaspoon coffeeflavoring(available from bakery supplies shop, You can use 2 tablespoons instant coffee powder dissolved in 1)
  10. 1pinchground cinnamon, can be added to the coffee flavouring for extra flavour
  11. 200gall-purpose flour, sifted
  12. Sweet dough

  13. 500gbread flour, sifted
  14. 20gpowdered milk, sifted
  15. 75gcaster sugar
  16. 6gsalt
  17. 8ginstant yeast
  18. 1egg, lightly beaten
  19. 270gwateror milk(do not use milk powder if using milk)
  20. 60gbutter, softened

DIRECTIONS

  1. For Filling:.
  2. Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
  3. Blend in vanilla essence and brown sugar.
  4. Spoon mixture into bowl and refrigerated until firm.
  5. Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.
  6. For Topping:.
  7. Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.
  8. Gradually beat in eggs.
  9. Mix in coffee flavouring.
  10. Sift flour onto mixture and mix on low speed until combined.
  11. Refrigerate until ready to use.
  12. For Sweet Dough:.
  13. Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute
  14. Mix in yeast.
  15. Add egg and water or milk.
  16. Mix on low speed for another minute.
  17. Mix on medium speed for eight minutes.
  18. Mix in butter.
  19. Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
  20. Remove dough from mixture and shape into a ball.
  21. Divide the dough into 55 g portions(should get 17 portions).
  22. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute
  23. To shape the buns:.
  24. Flatten a ball of dough with the palm of your hand.
  25. Place a ball of filling in the centre of the dough.
  26. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
  27. Pat into shape and place on a greased baking tray.
  28. Repeat with remaining portions of dough.
  29. Place each bun about 7.5 cm apart on the baking trays.
  30. Prove for 45 min in a warm place.
  31. Pipe the topping on the buns in a spiral, starting from the centre.
  32. Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.

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Lasagna on a Bun Recipe

January 23rd, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1lbground beef
  2. 1cupspaghetti sauce
  3. 1teaspoongarlic powder
  4. 1teaspoonitalian seasoning
  5. 1cupricotta cheese
  6. 1/4cup shreddedparmesan cheese
  7. 1cup shreddedcheddar cheese
  8. 1cup shreddedmozzarella cheese
  9. 8hamburger buns

DIRECTIONS

  1. In a 9″ skillet, brown the ground beef, drain.
  2. Cut off top of rolls and hollow out center.
  3. Add to the cooked ground beef, the spaghetti sauce, garlic powder, and the italian seasoning. Mix well and simmer until sauce is heated.
  4. In a separate bowl, combine the ricotta cheese, parmesan cheese and half of both the cheddar and mozzarella. Mix well and set aside.
  5. Add the beef mixture equally to the buns. Top the meat mixture with equal parts of the cheese mixture. Place on baking sheet and lightly cover with foil. Bake at 350′ for 20 minutes.
  6. Uncover and sprinkle with remaining cheddar and mozzarella cheeses. Return to oven for 3 minutes or until cheese is melted.
  7. Can be frozen for leftovers.

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Cinnamon Bun Cake Recipe

November 9th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. BROWN SUGAR LAYERS

  2. 3/4cupbrown sugar
  3. 1teaspooncinnamon
  4. 1/2cupbutter(room temperature)
  5. CAKE

  6. 1 (18 ounce)box packageyellow cake mix
  7. 3eggs
  8. 1/3cupoil
  9. 1cupsour cream
  10. BROWN SUGAR SWIRLS

  11. 3tablespoonsbrown sugar
  12. 1tablespooncinnamon
  13. 1cup cakebatter
  14. FROSTING

  15. 2 (12 ounce)canscream cheese frosting

DIRECTIONS

  1. Preheat oven to 350 degrees.Grease WELL 2 9″ round cake pans.
  2. For Brown Sugar Layer combine ingredients and spread into each pan to within 2 inches of the edge.
  3. Combine all the ingredients for the cake and mix on medium speed until fluffy, approximately 2 minutes.Pour one cup batter into separate bowl and divide remaining batter into the pans.
  4. For Brown Sugar Swirls combine the reserved batter with cinnamon and brown sugar.Drop by tablespoons onto the batter in the pans.Swirl, being careful not to stir up the brown sugar layer.
  5. Bake for 25-30 minutes or until toothpick comes out clean.Cool in pans for 10 minutes then remove and cool on racks.
  6. Place one cake sugar side up on plate and frost the center.Top with remaining cake, sugar side down and frost the rest of the cake.

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Boston Bun & Pink Icing Recipe

October 20th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cup sieved cookedpotatoes
  2. 1cupsugar
  3. 1cupmixed fruit
  4. 1cupmilk
  5. 2cupsself raising flour
  6. For decoration

  7. coconut
  8. Pink Glace Icing

  9. 2cupsicing sugar
  10. fruit juiceor water
  11. vanilla essence, to taste
  12. red food coloring

DIRECTIONS

  1. Beat together potato & sugar.
  2. Add mixed fruit, milk & flour and mix thoroughly.
  3. Pour into 2 buttered 20cm (8in) round sandwich tins and bake in oven at 180 C (350 F)for 20-25 minutes.
  4. Allow to cool.
  5. Ice with pink glace icing,sprinkle with coconut and serve buttered.
  6. Pink Glace Icing:.
  7. Place the sugar in a bowl and stiring constantly, add enough liquid to make a creamy consistency.
  8. Add a drop of coloring at a time until the desired color is acheived.

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Bun Bo Hue (Spicy Hue Style Noodle Soup With Lemongrass) Recipe

August 24th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbham hocks
  2. 6stalkslemongrass, crushed and sliced thin
  3. 2tablespoonsnuoc nam
  4. 1teaspoonsugar
  5. 1teaspoonsea salt
  6. 2teaspoonsshrimp paste(mam ruoc)
  7. 1teaspoonblack pepper
  8. 4ouncesboneless sirloin
  9. 4ouncesboneless pork loin
  10. 16ouncesrice noodles, cooked
  11. 1cupbean sprouts
  12. 4sprigsThai holy basil(regular basil ok)
  13. 4sprigsfresh mint
  14. 4sprigsfresh cilantro
  15. 4teaspoonssambal oelekor hot chili sauce
  16. 4-8 freshThai red chili peppers (optional)
  17. 1lime, cut into quarters

DIRECTIONS

  1. Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
  2. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
  3. Strain the broth, reserving ham hocks if you desire them.
  4. Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
  5. Add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
  6. Thinly slice meats into small pieces.
  7. To serve, place a portion of noodles in serving bowl,top with some bean sprouts,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.

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