Thursday, 30 July 2020

Pandan Butter Cake



Pandan butter cake with a soft and velvety texture and a wonderful aroma coming from the pandan and the caramelized crust surrounding every slice of the cake 😋


Yield: one 20 cm loaf cake
Pan size: 21.5x11.5x5.5 cm

Ingredients

110g unsalted butter, softened
90g fine sugar

3 eggs, about 174g in total

110g top/cake flour
15g milk powder
3g baking powder
1/8 tsp fine salt

30g pandan paste*
15g condensed milk

* Collect 30g pandan paste from blending 20g of pandan leaves with 50g of water without filtering.

Directions


1. Grease the cake pan with butter and set aside.

2. Blend 20g of fresh pandan leaves with 50g of water into a smooth paste.


Collect 30gof the pandan paste to use. Keep the remaining pandan paste in the fridge for future use.

Combine the pandan paste with condensed milk. Set aside.

3. Combine top flour, milk powder, baking powder, and salt in a bowl. Set aside.


4. Beat eggs till frothy. Set aside.

5. Cream softened butter with fine sugar till the butter cream turns light and fluffy.


6. Gradually combine the beaten egg from Step 4 to the butter cream at Step 5.


7. Sieve and fold in half of the flour mixture from Step 3.


8. Add in the pandan mixture from Step 2

Sieve and fold in the remaining flour mixture from Step 3.

Add the green food dye, optional.

Mix well.

9. Pour the batter to the prepared cake pan.


10. Bake at second upper rack of a preheated oven at 160℃ for 30 minutes. Shift the cake pan to middle rack, and continue to bake at 160℃ for 15 minutes. Turn off the heating, and let the cake stays in the oven for 5 minutes, or till an inserted skewer draws out clean.

11. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the cake shrinks away from the wall of the pan.

Transfer the cake to a cooling rack.

Cover the warm cake with a cling wrap, and let it cool to room temperature.


12. Cut and enjoy 😋






Homemade Bread Crumb (Air Fryer)




Using my home-baked soft crust milk bread to prepare my bread crumb, it gave the bread crumb a nice butter-rich flavour. Only an air-fryer and a food processor are required in the preparation 😃 
As bread crumb is not a regularly needed ingredient in my kitchen, so being able to prepare the bread crumbs in the quantity needed, I also saved on buying a big packet of bread crumbs 💰


Equipment: Daewoo mini air fryer K3 and food processor


Ingredients

2 slices butter bread/white bread

Directions

1.Trim away the brown crust of the bread slices. Cut the bread crumb into strips or squares.


2. Place the bread strips into the basket of the air fryer, allowing spaces in between. 

3. Select air-frying function, set the temperature to 120℃, and the timer to 15 minutes. The air fryer will operate automatically. Let the bread strips dry in the air fryer for 5 minutes after it finishes the program.
If the bread strips brown earlier than 15 minutes, stop the air fryer.



4. Blitz the crispy bread strips in a mini food processor using flat blade cutter in several pulses.


5. Keep the bread crumbs in an air-tight container and in refrigeration. It can last for about 2 weeks in the fridge.







Saturday, 27 June 2020

Mini Rice Cooker Pineapple Rice


An easy to prepare pineapple rice cooked in a mini rice cooker using the convenient ingredients sponsored by Kitchen Joy.

Serving: 3 persons

Ingredients

Ingredients can be adjusted according to your taste

1.5 cups rice

2 tsp sliced garlic
2 tsp sliced onion
2 tbsp lotus root, diced, optional
1 cup honey pineapple chunks
2 tbsp sliced carrot
2 tbsp edamame beans

1~2 tsp dark brown sugar
1~2 tsp light soy sauce
2 tsp coriander powder
1/4 tsp turmeric powder
1/8 tsp pepper powder
1~2 tbsp pineapple juice
water to cook rice
Salt to taste

1 egg, cooked into omelette
3 peri peri charcoal grilled chicken inner fillets
some coriander leaves for garnishing


Directions

1. Rinse and soak rice for about 30 to 60 minutes.

2. Cut honey pineapple into chunks, partially squeeze out the pineapple juice. Keep the juice for later use.

3. Add about 2 to 3 tsp of olive oil and sliced garlic into the inner pot of a mini rice cooker. Start the cooking process. Stir the garlic at interval to brown evenly.

Transfer the golden garlic flakes to a saucer. Add in the sliced onion and cook till fragrant.

4. Add in the lotus root chunks and pineapple chunks, stir fry till the pineapple chunks slightly drier.

5. Add in dark brown sugar,

light soy sauce,

and mixture of coriander powder, turmeric powder and pepper powder,

and pineapple juice collected earlier. Stir fry till the sauce starts to boil.

6. Add in the soaked rice, and top up the water to cook the rice to your desired softness.

Add some salt and stir to mix well.

Top with sliced carrot. Cover the lid and let the ingredients cook till the rice cooking mode switches to "Keep Warm".

7. Add the edamame beans and peri peri charcoal grilled chicken inner fillets to the top of the hot rice. Cover the lid of the rice cooker, and let the ingredients simmer for about 30 minutes.This is to allow the rice to absorb the moisture before serving.


8. Remove the chicken fillets, loosen the rice, and add in the golden garlic flakes, and omelette bits. Stir to mix.

9. Serve the hot  rice topped with tender and flavourful chicken fillet and coriander leaves. Yummy meal 😋😍