Flavourful Golden Quail Egg

WARNING: these flavourful golden quail eggs can be addictive ‼️‼️ Once you start to take one, you can’t stop at one 😋😋

This simple to prepare dish is done using cold ingredients. Best serve as an appetiser to your guests while they are patiently waiting for the main dishes to be served 🍲🍛🍤🥗

Serve the flavourful quail eggs with a long slice of Japanese cucumber added a crunchy texture to the creamy texture of the eggs. The cucumber-quail egg stick also symbolised the appearance of 2025 zodiac sign - the snake 🐍

Y2025 zodiac decoration at Chinatown 

Working video:

𝐅𝐥𝐚𝐯𝐨𝐮𝐫𝐟𝐮𝐥 𝐆𝐨𝐥𝐝𝐞𝐧 𝐐𝐮𝐚𝐢𝐥 𝐄𝐠𝐠
金玉满堂黄金蛋

Ingredients

135g cooked quail eggs

You can use cooked quail eggs or cook from raw ones.

Marinade
20g light soya sauce, low-salt
15g Woh Hup Oyster Sauce Extra Flavour
12g raw sugar
10g freshly roasted sesame seeds
120g drinking water

14g onion , chopped finely
20g garlic, chopped finely
15g red chilli, chopped finely 
12g green chilli, chopped finely 
3g coriander stem, chopped finely
1 pc red chilli padi, give a few slits *
1g low-sodium salt, optional

* increase the quantity of the chilli padi if you prefer to spicier taste.

Directions

1. Combine all the ingredients in the marinade together in a big bowl. Add salt as needed.

2. Add cooked quail eggs to the marinade and mix well. 

3. Transfer to a mason jar with lid.

Let the quail eggs marinate for at least 2 hours in the fridge. A longer marinating period will help to infuse a more intense flavourful to the quail eggs.

4. Serve it cold or in room temperature 😋

If you would like to have a snake-like cocktail, you can "pin" a long slice of Japanese cucumber to the broader base of the quail egg.

One-Egg COR Mini Butter Cupcake

Happy Y2025 New Year to everyone 😀😀😀🎈🎶🎉

I began baking my first cake for Year 2025 with nine mini butter cupcakes flavoured by vanilla, dried flowers of chrysanthemum , osmanthus, and French rose. The osmanthus flowers seemed to dominate the fragrance, while the tiny rose petals were just for visual pleasure.

Working video:

Yield: nine petite cupcakes

Paper cup size: 3 cm base, bought from Daiso 

Baking temperature: Preheated small oven toaster at 160℃ for 3 minutes. Bake at 160℃ for 20 to 25 minutes, or till golden brown and cooked through.

Ingredients

All ingredients in room temperature

A

38g unsalted butter, softened

2g rice bran oil/mild flavour vegetable oil 

15g raw sugar

15g fine sugar

B

1 egg, 55g

Pinch of low-sodium salt

5g raw sugar

5g fine sugar

C

30g top/cake flour

10g plain flour

5g milk powder

1g baking powder

Pinch of vanillin powder, optional

D

10g chrysanthemum tea, sweetened 

5g honey

a small amount of dried osmanthus flowers

E

1 tsp dried osmanthus flower

A few dried French rose petals, chopped 

𝓓𝓲𝓻𝓮𝓬𝓽𝓲𝓸𝓷𝓼

1.Beat Ingredient B till light and frothy. 

2.Cream Ingredient A using a hand whisk till light and pale.

3. Blend Ingredient B to A till well combined.

4. Mix and fold in Ingredient C, mix well.

5. Blend Ingredient D to batter till smooth and glossy.

6. Scatter E over the top of the batter, and mix well.

7. Pour batter to paper cake cup, about 22~23g batter each cup.  Lightly rap against work top to level batter and get rid of trapped air bubbles. 

8..Transfer the filled paper cups to a small pan.

9. Preheated a small oven toaster to 160℃ for 3 minutes. Bake at 160℃ for 20 to 25 minutes, or till golden brown and cooked through.

10. Remove  the hot cup cakes from oven toaster, and cool down over wire rack for 5 minutes. Cover the cupcakes with food wrap while cooling down to lock the moisture in, optional. 

11. Serve after cooling down 😋

Molasses Milk Bread

A soft milk bread with a hint of dark brown sugar fragrance. Love the nice golden colour which the molasses lent to the bread crumb.

Molasses has many health benefits over refined sugar, which include low GI, more antioxidants,  minerals and vitamins, as well as anti-inflammatory property. As I have bought a bottle of molasses recently, these health benefits have driven me into developing new molasses-related recipes. And this definitely includes breads 🍞

Yield: 1 small loaves

Pan size: 17.5x10x9 cm 1 L

Raw dough weight: 428g

1st proofing: overnight, about 14~16 hours

2nd proofing: 60~70 minutes

Baking temperature: Preheat oven to 190℃ for about 10 minutes.  Bake at 190℃ for 8 minutes, reduce the temperature to 180℃, and bake for about 10 minutes, turn off the oven and let the breads bake for another 2 minutes, or till the crust is golden brown.

Ingredients

160g superior bread flour

25g spelt flour

10g raw sugar

5g milk powder

2g instant dry yeast

Pinch of vanillin powder, optional

40g natural yeast/sourdough, 100% hydration*

20g yudane dough^

30g molasses, dissolve in low-fat milk below

90g low-fat milk, cold 

5g whipping cream, cold

25g  cold water, to be added depending on dough condition

3g low sodium salt

10g unsalted butter, softened

* 40g natural yeast can be replaced by 20g of bread flour and 20g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 20g yudane dough is prepared by combining 10g of bread flour with 10g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, cool down and refrigerate before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

 

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. 

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 60 minutes.

4. Flatten the dough to remove most of the trapped air.

Fold in the two wings into a long dough.

Flip over and rest for 15 minutes, Cover the dough while resting.

5. After the 15 minutes rest, roll flat the dough to remove the trapped air.

Flip over and roll flat again.

6. Roll up the dough, from the shorter end, into a Swiss-roll-like.

7. Transfer the dough to a loaf pan brushed with homemade non-stick spread, or butter.

Spray some water over the top, and proof the dough in a cold oven for about 60 to 70 minutes, or till the dough double in size.

60 ~ 70 minutes later 👇

8. Start to preheat the oven to 190℃ for about 10 minutes. 

Cut about 3 floral parchment paper stencils and rest on the top of the dough. Dust some bread flour over the stencils.

Remove the stencil carefully, and dust another light coat of bread flour over.

9. Bake at 190℃ for 8 minutes, reduce to 180℃ for 10 minutes, turn off the oven and let the bread bake for another 2 minutes, or till the top is golden brown.

10. Remove the bread from the hot pan soon after leaving the oven.

Let the bread cool down over a wire rack.

Slice and serve 😋

Turned the stale molasses milk bread into bread pudding. Recipe to be up soon 😉