Saturday, 16 October 2021

Mini Rice Cooker Steamed Egg


I like to use mini rice cooker to cook simple dish as I do not really have to watch over the cooking. Only have to time the cooking. Happy that the steamed egg cooked using the mini rice cooker was so smooth and silky just like θ±†θŠ± 😍

In general, the egg to liquid ratio for the steamed egg is about 1:2. In other words, 60g of egg will require about 60x2 = 120g of liquid. And this 120g of liquid include the liquid condiments. You can lower the liquid ratio to 1.9 or 1.8 if you prefer a firmer texture.

Topped the steamed egg with sweet and sour sambal chilli and pickled lettuce bits for a sweet and spicy version.



For a little luxury version, the steamed egg can also be served with BBQ chicken and pickled lettuce bits πŸ˜‹


Video showing the making process and the end product πŸ˜ƒ

Ingredients
All ingredients in room temperature

1 egg, 60g
25g low fat milk
90g water
5g yosenabe sauce*


Toppings
Quantity can be adjusted according to your taste
1/2 tsp sambal chilli paste for nasi lemak
1/2 tsp crispy shrimp chilli/hae bee hiam
1/4 tsp raw sugar, optional
juice from 1 green lime
2 tsp low-salt pickled lettuce θœεΏƒ, chopped finely
Some cut green scalllion

* 5g yosenabe soup sauce can be replaced by 4g light colour soy sauce and 1g hua diao jiu or rice wine, and a little mushroom powder/chicken stock powder. 


Directions

1. Coat a heat-resistant bowl with sesame oil, or any mild flavour oil. Set aside.

2. Add egg, milk, water and yosenabe sauce to a glass, and stir using a fork. Try not to stir air into the mixture in order to get a smooth texture later.



3. Pour the egg mixture into the sesame coated bowl. Skim off any bubbles on the surface of the egg mixture.


4. Cover the bowl with an aluminum sheet at the opening. Poke 4 pin-size holes to the aluminum sheet.

5. Pour about 100g of water into the inner pot of a mini rice cooker. Place a steamer stand in the pot.

6. Place the bowl from Step 4 into the rice cooker pot. Cover the lid, and start the cooking process. At the same time, start a 10-minute countdown timer.



7. When the timer buzzes, turn off the rice cooker powder, open the lid, and let the bowl of steamed egg sit in the pot for 5 minutes. If you are not sure whether the egg is cooked, open the aluminum sheet to check. If you swirl the bowl lightly, the steamed egg should wobble like jelly. Otherwise, continue to steam for a few more minutes.

I prefer to let the steamed egg cools down for about 15 minutes before serving.

8. While waiting, prepare the topping by combining sambal chilli paste, crispy shrimp chilli, raw sugar, and green lime juice together into a smooth paste.


Cut the pickled lettuce and green scallion into bits.

9. To serve, open the aluminum sheet, add the cut pickled lettuce, prepared sambal chilli and green scallions to the steamed egg. Enjoy πŸ˜‹











Sunday, 10 October 2021

Black Cobble Bun - Lemon Cream Cheese


Bamboo Charcoal milk buns sprinkled with bread flour to resemble cobbles.

Filled the buns with rich and delicious lemon flavour cream cheese. Do you want to have a try? 😊

Yield: 10 small buns
Raw dough weight: 518g
Baking temperature: Preheat oven to 200℃ for 8 to 10 minutes. Bake at middle rack of a preheated oven at 180℃ for 10 minutes, lower to 170℃ and bake for about 8 minutes.
My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration. 


Ingredients
200g bread flour
20g superfine wholegrain flour/plain flour
40g raw sugar
2~3g bamboo charcoal powder
1g instant dry yeast
pinch of vanillin powder, optional

50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
100g low-fat milk, cold 
10g whipping cream
20g beaten egg
25g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

Toppings
some egg wash
some bread flour for sprinkling before baking


* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 39g yudane dough is prepared by combining 15g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

Lemon Cream Cheese Filling

Ingredients
250g cream cheese, softened
30(40)g icing sugar
10g beaten egg
(10)g whipping cream
5g lemon zest

Figures in yellow highlight are waiting for my next attempt to be confirmed.


Direcions:
1. Knead the dough following your preferred method. 
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

2. Shape the dough into a ball,

keep the dough in a plastic bag coated with a thin layer of oil, tie a loose knot at the end. Keep in another outer plastic bag, place in a big mixing bowl, cover with a lid, and refrigerate for about 14 to 16 hours, or overnight.


3. Mix all the ingredients under the "Lemon Cream Cheese" into a smooth cream paste. Store in a closed container and keep in the fridge, Thaw the cream cheese paste while the dough is undergoing 15 minutes rest at Step 5.

4. In the next day, remove the outer plastic bag, invert the dough, and let it thaws for about 90 to 120 minutes before shaping.

5. Transfer the dough onto a floured work top. Divide it into 10 portions.

Shape into 10 balls, cover with a cloth, and let them rest for about 15 minutes.

While the dough is resting, take out the prepared cream cheese paste from the fridge to thaw in room temperature.

6. Roll flat a dough and add about 27g of cream cheese paste to the dough.

Wrap up the dough, and pinch to seal the end.


Shape into a ball shape and flatten slightly.

7. Arrange the shape dough over a non-stick baking tray. Spray some mist over the shaped dough, and place in the cool oven to undergo second proofing for about 40 minutes.

I place another baking tray over the proofing buns to keep the top flat.

7. Start to preheat oven to 200℃, when you begin to decorate the shaped dough.

Dust some bread flour over the shaped dough. You can use a stencil to create patter.


9. Bake at middle rack of a preheated oven at 180℃ for 10 minutes, lower to 170℃ and bake for about 8 minutes.
My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration.

I baked at 170℃ for 10 minutes, and the cheese filling started to ooze out from the side of the bun. I shall shorten the duration to 8 minutes in my next attempt.

10. Enjoy the buns warm πŸ˜‹