Source: https://youtu.be/5e0yOKfrPAQ

Mixture A

2g yeast

15g sugar

20g warm water 40C 

Mix Mixture A

Mixture B

200g plain flour

10g oil

100g milk

Knead for 15 mins using palm

Rest dough for 5 mins 

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Source: https://tasty.co/recipe/pulled-pork-stuffed-milk-buns

Ingredients

for 9 servings

STARTER

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

DOUGH

• 3 ¼ cups bread flour(410 g), divided
• ¼ cup sugar(50 g)
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup whole milk(240 mL), warm to the touch
• ¼ cup unsalted butter(60 g), 1/2 stick, melted
• 1 large egg
• 1 tablespoon vegetable oil
• 1 ¼ cups pulled pork(310 g)
• 1 large egg, mixed with 1 tablespoon milk

Preparation

1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
2. Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
8. Preheat the oven to 350˚F (180˚C).
9. Brush the buns with the egg and milk mixture.
10. Bake the buns for 25 minutes, or until golden brown.
11. Let the buns sit in the pan for 10 minutes.
12. Invert the buns onto a serving plate, and pull apart.
13. Enjoy!

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This is a request from Albany. 

Source: Superfaries to the Rescue by Janet Louise Jones

Page 186

Superfaries Fairy Cakes

It's not a party in Peaseblossom Woods without fairy food! Celebrate the seasons like the Superfaries and their friends with delicate, delicious fairy cakes. fairy cakes, popular in the United Kingdom, are smaller than cupcakes and frizzled with icing, rather than covered with frosting. 

What You Need: 

1 cup butter, softened at room temperature

1 cup sugar (superfine,if possible)

1 3/4 cup self-raising flour

4 eggs, beaten

Muffin pan

24 cupcake liners / bakers cups

For icing: 

2 cups powdered sugar 

2-3 tbs warm water

What To Do

1. With a grown-up's help, preheat the oven to 355°F. While the oven heats, line your muffin pan with baking cups.

2. Beat butter and sugar together in a large bowl until light and fluffy. (Ask a grown-up to help you use an electric mixer.) Add half of the flour and half of the eggs and whisk until ootj. 

3. Spoon the batter into muffin cups and bake for 10-12 minutes, until the cakes are golden. 

5. While your fairy cakes bake, mix up the icing, whisking sugar and water until smooth.

6. Once the cakes are cool, drizzle icing over the tops me enjoy!

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Soup base:
Soy bean
Pork bone 0.940kg @ $2.99 = $2.81
Ikan bilis

Paste:
Pork mince 0.8kg @ $6.49 = $ 5.19
Sunny FZ featherback
Water chestnut
Salted fish

Mushroom

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Ngor Hiang (makes 10)

Ingredients:
1kg minced pork (approx $6.50)
1 onion (approx $0.20)
1 carrot  (approx $0.20)
1/2 can water chestnut (567gm can) $2
1 or 2 piece of black fungus (optional)
Spring onion (optional)

Seasoning: (approx $1)
1 tablespoon five spice powder
2 tablespoon salt
4 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon chicken stock
4 tablespoon plain flour

Beancurd Skin ($1.70 per pack) each pack makes 6

2 packets required

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Source: http://www.singaporehomecooks.com/2015/07/egg-tarts-by-yee-wai-lay-judy-wong.html

Pastry

1) sugar 100g
2) egg 1
3) Butter 175g
4) Plain flour 350g

Custard

1) Whole eggs 6
2) Egg yolks 4
3) Golden syrup 200ml
4) Fresh Milk 200ml
5) water 200ml
6) Honey 2 tsp

Method

1) preheat oven to 180c

2) pastry;
place sugar, eggs & butter in mixer & beat til sugar is just dissolved. Add sifted flour & mix till dough hold together. Divide dough into small portions & press dough evenly onto moulds. Bake at 180c for about 8mins, then remove & let it cool

3) golden syrup;
Dissolve 140g sugar in 120ml water & bring to boil. Add 2 slices of lemon & let it cool

4) custard;
Lightly beat eggs & egg yolks. Combine egg mixture with golden syrup, water, milk & honey. Mix well and strain. Pour into 1/2 baked pastry shells & bake @ 170c till custard is set. To avoid burning custard, release some heat by very briefly opening oven door 1/2way during baking.

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Source: http://nasilemaklover.blogspot.com.au/2014/07/mini-sausage-bread-rolls.html

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Source: http://ieatishootipost.sg/japanese-cheesecake-recipe/

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Source: http://thefussypalate.blogspot.com.au/2015/10/matcha-swiss-roll-cake-with-yuzu-jam.html

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Source: http://www.kidspot.com.au/kitchen/recipes/easy-chocolate-cake-1971?ref=collection_view%2Ceasy-cakes

Plan to try this with my little girl.

Ingredients:
1 cup (150g) self-raising flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1/3 cup (80g) butter, softened
1/2 cup (125ml) milk
2 eggs, lightly beaten

Method:
1. Preheat oven to 180°C (160°C fan-forced). Grease and flour or line a 24cm cake tin and set aside.

2. Place all ingredients into a bowl and using a mixer and mix on high for 4 minutes.

3. Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.

Notes:

This recipe is great for when you have to whip up a cake in a hurry.

This recipe work for cupcakes too. Just pour even amounts into 12 patty pans and bake for 12-15 minutes at 180°C (160°C fan-forced).

I have tried this recipe using my blender and food processor. It gives the same great results every time.

This is a great basic recipe. Also try this everyday chocolate cake if you prefer more butter in your cake mix. It also comes with a simple but delish icing.

Need more of a choc fix? This decadent chocolate cake is made with real chocolate and smothered in a rich icing.

Fans of crumbly Flake bars will devour this chocolate cake which is sprinkled in chocolate flakes.    

For a dark chocolate twist on this recipe, try making luscious chocolate cake which is sinfully delicious.

Discover how almond meal in place of flour can give your chocolate cake a lovely texture and taste.

There’s nothing healthy about cake, but this low fat chocolate cake made with diet Greek yoghurt will lesson your guilt!

See how cream cheese and walnuts in chocolate cake is a yummy addition. 

This chocolate basket cake brimming with Easter eggs is the perfect cake to make for Easter. 

This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

Use 1 cup (150g) self-raising flour, 1/3 cup (50g) cocoa, 1 cup (220g) caster sugar, 1/3 cup (80g) butter and 1/2 cup (125ml) milk.

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Source: http://www.taste.com.au/recipes/13020/choux+pastry

Tried this. Failed miserably. Wil try it again.

Ingredients:
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
Vegetable oil, to grease

Method:

Step 1
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.

Step 2
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.

Step 3
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.

Step 4
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.

Notes:
When making choux, cut the butter into small pieces so it melts quickly and evenly, reducing the amount of water that evaporates. All the flour must be added at once so it cooks evenly. Beat vigorously until them mixture is smooth and comes away from the side of the pan. Do not over-beat. Set the mixture aside to cool slightly so the eggs don't cook when they are beaten in. The amount of egg required varies with each batch. It depends how big the eggs are and how much egg the flour absorbs. Too much egg will make the choux rise unevenly and spread. Not enough egg and the choux will be stodgy.

P.s. picture taken from source with thanks! :)

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Source: http://www.taste.com.au/recipes/20073/bacon+and+cheese+rolls

Ingredients:
450g (3 cups) plain bread flour
1 tablespoon (14g/2 sachets) dried yeast
2 teaspoons caster sugar
1/2 teaspoon salt
250ml (1 cup) warm milk
2 tablespoons melted butter
175g short-cut bacon rashers, finely chopped
120g (1 1/2 cups) coarsely grated cheddar

Method:

Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.

Step 2
Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.

Step 3
Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.

Step 4
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.

Step 5
Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.

Step 6
Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.

Step 7
Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

Notes:
Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

P.s. have not tried recipe as do not have bread flour. Plan to try it.
P.s. pic taken from source with thanks! :)

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Source: http://m.allrecipes.com/recipe/6889/cheddar-cheese-straws/

Review:
I put less cayenne pepper. I think i doubled or tripled the baking time cos it did not seem ready.

2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
3/4 cup margarine
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup water

Method:

1. Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.

2. Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.

3. On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.

4. Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

P.s. Photo taken from source.

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Source: http://www.taste.com.au/recipes/22933/cauliflower+soup

Tried this last week. Amendments i made:
1. I halved the portion as i have less cauliflower.
2. I used chicken stock powder and added water. I may have added more stock powder for flavour.

I slow boil until soft. Blend before eating for my little girl. Did not put cream as i did not any. It is yummy. Worth to try if you have too much cauliflour. :D

Ingredients:
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 head (1.3kg) cauliflower, cut into florets
500g sebago potatoes, peeled, chopped
1 litre Campbell's Real Stock Chicken (Use vegetarian stock for a vegetarian soup)
1/2 cup pure cream

Method:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.

2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

3. Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.

P.s. Picture is taken from source. What i ate was thicker because i omit the pure cream as i did not have any at the time of cooking.

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Source: http://www.taste.com.au/recipes/16855/carbonara+sauce

Ingredients: 

• 2 teaspoons olive oil
• 200g sliced pancetta, roughly chopped
• 3 garlic cloves, crushed
• 2 egg yolks (at room temperature)
• 2 eggs (at room temperature)
• 1/2 cup thickened cream
• 75g parmesan cheese, finely grated

Method: 

1. Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
2. Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
3. 
   Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.

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