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Hello Kitty Pan with Red Bean Filling

Posted on by editor
22
Jul

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Hello Kitty Pan with Red Bean Filling

by Trish Yee

This Hello Kitty-inspired Pan with Red Bean Filling is a great way to get the kids baking! These buns are soft, fluffy and the Azuki Bean Paste adds a sweet flavour. If you prefer a smoother Azuki filling, try mashing it with a fork before adding it into the buns!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 95 mins Cook : 8 mins Ready in : 103 mins Serves : 2-4

INGREDIENTS:

  • Basic Bread Dough
    • 200g Bread flour
    • 50g Cake flour
    • 110g Milk
    • 45g Sugar
    • 8g Milk powder
    • 7g Yeast
    • 1 Egg
    • 30g Olive oil
    • ¼ tsp Salt
    • 5g Bread improver

    Azuki Bean Paste

    • 1 cup Azuki beans
    • 5 cups Water
    • ¼ tsp Salt
    • ¼ tsp Sugar

DIRECTIONS:

          For the Basic Bread Dough

  1. Mix yeast and egg in a separate bowl. In a mixing bowl, add bread flour, sugar, milk powder, bread improver and salt. Add in eggs and yeast at the side.

  2. Using a kitchen machine, insert the dough attachment. Mix the mixture using low speed. Pour in milk and oil and beat for 6 mins till it forms into a ball.

  3. Cling wrap and set aside for 45 mins to proof.

  4. Divide the dough into 10 pieces and shape dough into balls. Slightly flatten and wrap it with fillings.

  5. Leave it aside to proof for 30 mins and bake for 8 mins at 200°C.

  6. Remove from oven and let it cool before decorating.

    For the Azuki Bean Paste

  7. Soak azuki beans overnight (8-12 hours). Rinse azuki beans and drain excess water in colander.

  8. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high.

  9. When boiling, turn off heat and cover with lid. Let it stand for 5 mins. Throw away water and put the azuki beans into a sieve.

  10. Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium-low and keep it simmering.

  11. Once in a while push the azuki beans under the water with a slotted spoon. Water will evaporate – keep adding water to cover just above the beans. If you put too much water, the beans will move and break.

  12. Turn up the heat to high and add sugar in 3 separate times. Stir constantly.

  13. Pour into a container to cool down. Do not leave it in the pot. Cover with plastic wrap and keep in the fridge to store after it cools.

     

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Quiche Lorraine

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22
Jul

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Quiche Lorraine

by Philia Ng

Learn to make the all-time favourite Quiche Lorraine filled with bacon, egg and cream cheese! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4-6

INGREDIENTS:

  • Group A
  • 170g Plain flour
  • 1 pinch of Salt
  • 85g Unsalted Butter
  • Group B
  • 1 Egg
  • 80g Bacon
  • 50g Chopped Onion
  • Salt and Pepper
  • 100g Egg
  • 75g Dairy Cream
  • 75g Milk
  • 70g Cream Cheese
  • Salt and Pepper
  • Shredded Cheese

DIRECTIONS:

  1. Rub group A (Plain flour, Salt, Unsalted Butter) together until resemble breadcrumbs.
  2. Add in group B (Egg) and mix well into a dough are form.
  3. Roll and line a 8 inch round tart case and chill until ready to use.
  4. Place the bacon, chopped onion and some salt and pepper in the chilled tart case.
  5. Mix the egg, dairy cream, milk, cream cheese, some salt and pepper and shredded cheese in a bowl. Pour the mixture in the tart case.
  6. Bake at 190 degree Celsius for 30mins fan mode until golden brown.
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Hello Kitty Hand Roll

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22
Jul

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Hello Kitty Hand Roll

by Trish Yee

The school holidays are right around the corner – prepare these cutesy Hello Kitty-inspired hand rolls with your kids! They are simple and fun to prepare, not to mention delicious! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 30 mins Serves : 1-2

INGREDIENTS:

  • 250g Sushi Rice
  • 20g Oboro (pink colored fish flakes)
  • 10cm Cheese Stick

DIRECTIONS:

  1. Divide the 250g sushi rice into 2 portions, one to mix with the Oboro to make the pink rice sushi.
  2. Divide the pink rice into 5 equal rice balls.
  3. Spread each rice ball evenly on a piece of nori and shape into a cylinder.
  4. Lift the sushi mat on your left hand and place 3 rolls downwards, and then place the cheese stick and the remaining 2 rolls on top.
  5. Wrap up and formt he flower shape.
  6. Using 1 and ½ sheet of nori, connect both sheets with small grains of rice. Leaving 4 fingers width of nori empty, spread sushi rice evenly.
  7. Place the flower-shaped sushi roll onto the centre of the white sushi rice.
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Cake Puffs

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22
Jul

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Cake Puffs

by ToTT

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • Japanese Vanilla Sponge Cake Group 1
    • 45g Full cream milk
    • 40g Melted unsalted butter or Sunflower oil
    • 15g Castor sugar
    • 50g Cake flour
    • 40g Egg yolk
    • 1 tsp Vanilla essence
    • Group 2
    • 90g Egg whites
    • 35g Castor sugar

    Cream Filling

    • 200g Dairy whipping cream

DIRECTIONS:

        Japanese Vanilla Sponge Cake

  1. Mix group 1 together.

  2. Whipped group 2 until stiff peak and fold in together with group 1.

  3. Spoon the batter into the silicon cavity until ¾ full.

  4. Bake at 180°C, non-fan mode for 10 mins.

    Cream Filling

  5. Whip dairy cream in a bowl until soft peaks form.

  6. Add in icing sugar and whip until stiff peaks form.

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Grilled Pork Tenderloin with White Wine Sauce

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22
Jul

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Grilled Pork Tenderloin with White Wine Sauce

by Anil Singh

For an elegant main course, try Chef Anil Singh’s Grilled Pork Tenderloin with White Wine Sauce recipe, a succulent roast seasoned perfectly with cumin, garlic and thyme.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 1

INGREDIENTS:

  • 200g Pork Tenderloin
  • 1tsp Cumin Powder
  • Black Pepper as needed
  • 1/2 tsp Chicken Powder
  • 1tsp Onion Powder
  • 1tsp Garlic Powder
  • 1tsp Dried Thyme
  • 1 stem of Fresh Rosemary
  • Olive Oil as needed
  • Whipping Cream
  • 1 Egg
  • 50g White Wine
  • 1/2 tsp Butter
  • 1/8 tsp Black Pepper
  • Salt as needed

DIRECTIONS:

  1. In a bowl, add cumin powder, black pepper, chicken powder, onion powder, garlic powder and dried thyme and mix it.
  2. Place the pork tenderloin in the bowl and mix it together with the mixed spices. Set aside.
  3. Place the pork tenderloin in the bowl and mix it together with the mixed spices. Set aside.
  4. Put olive oil in a pan and sauté the rosemary, set aside.
  5. In the same pan, add whipping cream, egg, white wine, butter, black pepper, salt. Mix until well incorporated.
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Hokkaido Cake with Lemon Cream

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22
Jul

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Hokkaido Cake with Lemon Cream

by Philia Ng

These Hokkaido Cakes with Lemon Cream are light and fluffy – the lemon cream cheese filling adds a nice surprise when you bite into the centre of the cake! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 12

INGREDIENTS:

  • Batter A
    • 90g Full cream milk
    • 80g Sunflower oil
    • 25g Castor sugar
    • 100g Cake flour
    • 80g Egg yolks
    • 2 tbsp Freshly grated lemon zest

    Batter B

    • 180g Egg whites
    • 55g Castor sugar

    For the Lemon Crème

    • 300g Dairy whipping cream
    • 35g Icing sugar
    • 2 tbsp Freshly grated lemon zest

    For the Lemon Crème Cheese Filling Batter A 

    • 125g Cream cheese
    • 25g Icing sugar
    • ½ tbsp Lemon juice
    • ½ tbsp Freshly grated Lemon Zest

    Batter B

    • 130g Dairy whipping cream

DIRECTIONS:

  1. Mix Batter A together and well combined.
  2. Whip Batter B and add in sugar gradually, continue whisking it until stiff stage.
  3. Fold in Batter B into Batter A gently and well combined.
  4. Scoop the batter into individual square case.
  5. Bake at 180ºC for 15mins, non-fan oven mode.

    For the Lemon Crème

  6. Whip dairy cream and icing sugar until soft peak.

  7. Add in lemon zest and whip it until stiff peak.

  8. Storage: This cream can be kept in air tight container in the fridge for 3 days.

    For the Lemon Crème Cheese Filling

  9. Whip cream cheese until soft, add in the icing sugar.

     

  10. Add in the lemon zest and juice and mix well.
  11. Whip Batter B until soft peak forms.

     

  12. Fold in together with Batter A.
  13. Pipe into the Hokkaido sponge.

     

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Ricotta Gnocchi with Brown Butter and Sage Sauce

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22
Jul

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Ricotta Gnocchi with Brown Butter and Sage Sauce

by Chris Ng

Chef Chris Ng shares the perfect recipe for a luxurious Ricotta Gnocchi with Brown Butter and Sage Sauce which is both light and rich at the same time.

Cuisine : European Course : Main Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 150g Ricotta
  • 30g Toasted bread crumbs
  • 1 Egg yolk
  • Salt to taste
  • Pepper to taste
  • 3 tbsp Flour (for rolling)
  • 100g Butter
  • 1 tsp Sage

DIRECTIONS:

  1. Drain the ricotta.
  2. Mix the ricotta, egg, bread crumbs, salt and pepper.
  3. Let the mixture sit for half an hour to allow the bread crumbs to thicken the mixture.
  4. Roll the dough into small balls using well- floured hands. Drop the ball into a bowl of flour and gently shake the bowl so that the outside of the ball is well covered with flour.
  5. Boil in well salted water until they float to surface. Remove from water.
  6. Melt butter till slightly brown. Add in the gnocchi and sage. Toss till well coated.
  7. Serve.
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Lemon Butter Cookies

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22
Jul

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Lemon Butter Cookies

by Philia Ng

These lemon butter cookies are perfect as a mid-day snack! The tangy lemon flavour cuts through the butter nicely. They are also a cinch to make! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 10-12

INGREDIENTS:

  • 330g Plain flour
  • 2 tsp Baking powder
  • 240g Unsalted butter
  • 180g Castor sugar
  • 1 tbsp Freshly grated lemon zest
  • 20g Egg yolk (around 1 egg)

DIRECTIONS:

  1. Cream the softened butter and sugar until light yellowish and fluffy.
  2. Add in the lemon zest and egg yolk and whip until combined.
  3. Add in the plain flour and baking powder into the mixture and mix well.
  4. Shape dough into small balls and place on the tray. Alternatively, you can roll out the dough and cut the shapes out accordingly.
  5. Bake for 180ºC, fan oven for 15 mins or until golden brown.
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Fried Seasoned Lamb with Hollandaise Sauce

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22
Jul

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Fried Seasoned Lamb with Hollandaise Sauce

by Anil Singh

You can now make a fantastic seasoned lamb with this recipe from Chef Anil Singh. It is seasoned to perfection and taste fantastic with the creamy Hollandaise Sauce!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 1

INGREDIENTS:

  • 3pcs of Lamb Rack
  • 1tsp Cumin Powder
  • 1tsp Smoked Paprika
  • 8pcs Basil Leaves
  • 1/4tsp White Pepper
  • 1/2 tsp Chicken Powder
  • 2 Eggs
  • Palin Flour as needed
  • 50g Bread Crumbs
  • 4 Egg Yolk
  • 2tbsp White Vinegar
  • 50g Melted Butter
  • Salt as needed

DIRECTIONS:

  1. In a bowl, add cumin powder, smoked paprika, basil leaves, white pepper, and chicken powder and mix it.
  2. Place the lamb in the bowl and mix it together with the mixed spices. Set aside.
  3. After marinating, tap the lamb rack to flour, dip into the egg, bread crumbs and then fry.
  4. Boil water and then place a silver bowl on top.
  5. Add egg yolk, white vinegar, butter, and salt in the silver bowl until it thickens slightly.
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Chocolate and Coconut Cake

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22
Jul

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Chocolate and Coconut Cake

by Trish Yee

Try this impeccable combination of chocolate and coconut cake which is perfect for any time and occasion!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 45 mins Ready in : 60 mins Serves : 12

INGREDIENTS:

  • 3 Eggs
  • 100g Butter
  • ¾ cup Sugar
  • 2 tsp Chocolate emulco
  • 1 tsp Vanilla extract
  • ¼ cup Unsweetened cocoa powder
  • ¼ tsp Salt
  • 1 tsp Baking powder
  • ¾ cup Flour
  • ¼ cup Desiccated coconut

DIRECTIONS:

  1. Preheat oven to 180°C.
  2. In a separate bowl, combine the flour, baking powder, cocoa powder and salt. Sieve well.
  3. In a mixing bowl, beat butter and sugar till fluffy for about 5-7 mins.
  4. Add in eggs gradually one by one.
  5. Add in the chocolate emulco. Pour in all the flour mixture and continue to beat till you get a smooth mixture.
  6. Pour in the desiccated coconut and stir well.
  7. Pour the cake batter in a baking pan lined with parchment paper.
  8. Put inside oven and bake for 45 mins or till cake is ready.
  9. Leave to cool completely before cutting into two layers.
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