Tag Archives: homemade

Marshmallow


Marshmallow, homemade, freeze dried fruit
Home made marshmallows are fun bites to have at any party and as gifts. These squishy bites are cloud-like and melts in your mouth! Perfect for cake decorating or donut-adorning. By adding the fruit powder you prefer, a multitude of flavours can easily be made.

I used Fresh As’s blackcurrant powder here, to give the beautiful purple hues. Check out their range: strawberry, blackberry, raspberry, blueberry, mandarin, mango, passionfruit, lime…even kaffir lime! Try variations with cocoa powder and freeze dried instant coffee powder too.

Ingredients:

  • 10g gold strength gelatine leaves (about 5 sheets)
  • 200g caster sugar
  • 60g water
  • 70g egg whites (about 2 size 7 eggs) 
  • 10g caster sugar
  • 15g Fresh As Blackcurrant powder

Mallowpowder for dusting:

  • 50g icing sugar
  • 50g corn flour

Directions:

  1. Mix the ingredients for mallowpowder.
  2. Line a small tray (15cm x 10cm) with baking paper. Dust a thin layer of mallowpowder on the paper with a fine sieve. Reserve the rest for dusting later.
  3. Soak gelatine sheets in a container with cold water.
  4. In a small pot, combine 200g sugar and water. Place a candy thermometer in, making sure it touches the sugar. Bring to a boil, till it reaches 130C.
  5. In a stand mixer, whisk the egg whites and 10g sugar together until soft peaks.
  6. Once the sugar water reaches temperature, pour it into the egg whites in a thin stream, all the while whisking. Keep whisking for 3 minutes.
  7. Squeeze excess water out of the soaked gelatine sheets and add to the marshmallow. Whisk till it is combined.
  8. Add fruit powder and whisk for a further 5 minutes to cool the mixture down.
  9. Spread onto prepared tray and use a pallet knife to smooth the top. Leave to set for 4 hours or more. 
  10. Dust mallowpowder on your knife before cutting, and cut in downward motion for clean cut sides. Dust cubes of 3cm x 3cm with more mallowpowder.
  11. Store in a tight lidded box. 

Sugar is ‘water loving’ so it might get sticky if you leave it at room temperature for too long. Try freezing the marshmallow cubes to add to hot chocolates and coffees later on. 

      Marshmallow, homemade, freeze dried fruit

      Soft Yoghurt Bread


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      If you want to have at least one little piece from this loaf, take my advice and make a double batch. This is because after making a single batch, about 11 small rounds, half of it disappeared within 20 minutes of it coming out of the oven. Two hungry hippos came home and gobbled them up while I was busy cooking dinner!
      They said it was delish and there was a dash this morning to breakfast for the rest of the loaf.

      Crunchy outside and soft within, no wonder we almost had to fight for the last piece 😉

      Ingredients
      100g greek yogurt
      60g milk, warmed
      5g yeast (1 tsp)
      30g egg (about half an egg)
      30g oil
      275g bread (high grade) flour
      15g sugar
      3g salt (1/2 tsp)

      Directions
      1. Place yeast in the warmed milk for 5 minutes.
      2. Place milk and yeast into bowl of bread machine and add yoghurt, egg and oil.
      3. Add dry ingredients.
      4. Mix in bread machine in ‘dough’ mode for 20 minutes.
      5. Tip the dough into a slightly greased larger bowl. Shape the dough into a ball. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
      6. When doubled in size, punch down the dough to release the air.
      7. On a floured board, divide the dough into small portions of about 50g. Roll the dough out into a rectangle. Roll the dough up from the bottom edge. Flatten the dough lightly. Roll the dough into thirds, like a snail. Shape each portion into a smooth ball and place them into a loaf pan.

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      8. Cover the loaf pan with a cling wrap and allow the dough to go for a second proofing until double its size again. I sometimes leave it in a switched-off oven which had been heated to 50C, for about 20 minutes.
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      9. Take the loaf pan out and turn the oven temperature up to 170-180C.

      10. Egg wash the top of the buns.

      11. Bake for 20 minutes until the top turns golden brown.

      12. Remove bread from loaf pan to cool completely.

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      See how soft and pillowy they are – simply gorgeous.

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      Peking duck with Chinese pancakes


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      This is the cheats way to a Peking duck dish. I didn’t make the roast duck – I bought it. I really don’t have the time to make the roast duck and when these are so readily available, how could I not buy them instead? The time saved could be used to make another batch of macarons or, watch a movie with J! Equally pleasurable. The pancakes are a totally different story. These should be homemade. The aroma of the pancakes cooking will draw everyone to the kitchen and they will wait at their seats patiently, for you to say, ‘Dinner time!’ or in Chinese ‘Sik Fan la!’

      This recipe will make about 30 smallish pancakes. Here’s how:

      340g plain flour
      240ml boiling water
      1 tbsp sugar

      Combine plain flour and sugar in a bowl. Add hot water gradually to the flour, stirring with a fork as you go.

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      Keep pouring and mixing with a fork until the mixture starts to get sticky.

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      Bring the mixture together with your hands. Knead the dough on the countertop until the dough is not sticky anymore, and feels elastic.
      Add more flour/water as required (you shouldn’t need to!) It should end up quite smooth and elastic and non-sticky.

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      Cover with a wet tea towel, and leave to rest for 30 minutes.

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      Cut your dough in half. Roll out the first half on a floured surface to about 3-4mm thick and cut with large round cookie/ pastry cutters. Gather the off-cuts together, re-roll, and re-cut until all the dough has been cut, including the other half.

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      Lay out all the dough circles on a baking sheet, and brush the tops of every other circle with sesame oil.

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      Sandwich each pair together, with the sesame oil inside.

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      Roll out each pair as thin as you can – don’t worry about it sticking, it just won’t because of the oil which makes it elastic and very flexible.

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      Heat a pan on medium heat, pick up the rolled out pancake, and lay it into the dry pan. You should be able to place two pancakes in the pan at the same time,
      It will start to bubble within 30 seconds. Not like a eggy pancake, but you will see the pancake rise in places.

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      Turn it over and cook the other side. Once you see nice brown spots on it, they are done! It will take about 45 seconds for each side.

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      Lift out, and place on a plate and let it rest for about a minute before carefully peeling the two paired pancakes by running your finger between them to break the seal, let the steam escape, and then carefully peel the top pancake from the bottom pancake.

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      Finished pancakes

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      How the inside looks like of a paired pancake

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      They look quite inviting with the irregular shapes.

      20120503-215418.jpgA quick tip: get yourself into a bit of a pattern while making them:
      1) roll out 2 pancakes pairs
      2) place in hot pan to cook
      3) roll out 2 more pancakes pairs
      4) flip first 2 pancakes pairs, wait 30 seconds for it to cook
      5) remove from pan and set aside
      6) place second lot of pancake pairs in hot pan to cook
      7) roll out third lot of pancake pairs
      8) flip second pancake pairs (and now you are at the point where you starting repeating these actions)
      9) tease apart the first lot of cooked pancake pairs which had been set aside in step 5).
      10) remove second pancake pairs from pan (8) and set aside
      11) place third lot of pancake pairs in hot pan…

      So essentially you move between your board, the pan and the plate with the cooked pancakes.
      Once you get into a pattern, it will take no time to finish them all, and they will look identical in colour.

      The duck and condiments
      The hero of this dish is the duck, so don’t carve into it too early or risk draining the wonderful juices that are inside.
      I have to admit I don’t like to eat the visible fat that lines the duck skin, so when slicing I would try to remove as much of them as possible.
      I removed the legs and wings first, so that I have a wider surface to carve the skin and meat from (traditionally only the skin is eaten! The meat is reserved to make a secondary dish, like Sang Choy Bow, but I like the meat in these pancakes so I would carve the meat out along with the skin).
      Chop cucumber and spring onions into similar sized lengths, usually the length of your finger, and put some Hoisin sauce in a small dish for serving.

      To assemble, you pick up a piece of the pancake. Spread a little spoonful of hoisin sauce on it and place a piece of duck on. Top with some cucumber and spring onion slices, and roll it up tight. The gorgeous smell of the flour pancake mixed with the duck is purely addictive. Don’t say I didn’t warn you, so make you make enough for everyone.
      Give it a try, this is a fun dish!

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