Egg And Chicken Roll Pies.

Better late than nothing...Let's make our Brunch!

 Roll pasty out to thin it ( This will help with the problem of the resulting tarts having doughy bottoms). Cut squares of puff pastry large enough to be pushed into the greased Ramekins with the corners sticking out. Push the squares into the holes in Ramekins, but leave enough pastry so coners flop over the edges. Fill the resulting well with chopped chicken roll, herbs and cracked raw eggs. Then, bake them in the oven at 180C or until the edges puff up and the tilling cooks through.

Custard Mantou

INGREDIENTS

300gm flour
5gm instant yeast
70gm sugar
Adequate water (to make a dough not too sticky or not too hard)
3gm shortening
40gm custard powder

METHOD
1. Mix well dough ingredients until smooth. Use rolling pin to roll it into flat and thin sheet.
2. Roll the sheet from outside to inside into long stripe.
3. Cut the stripe into equal sections. Let prove for 30 minutes. Steam over high heat for 6 minutes.

* Add a little coconut milk makes the Mantou better flavours.

Two Tone Mantou Roll

INGREDIENTS

300gm plain flour
5gm instant yeast
70gm sugar
Adequate amount of water (to make the dough not too sticky or too hard)
Pandan essence

METHOD

1. Mix well dough ingredients until smooth. Divide into two parts.
2. Add Pandan essence into one of the dough.
3. Use rolling pin to roll the white and green dough into thin and flat sheet.
4. Place green sheet onto white sheet, then roll it even.
5. Roll up the both sheets from outside to inside.
6. Cut the long stripe into equal sections. Leave to rise for 30 minutes. Steam over high heat for 6 minutes.

Bubur Kacang Hijau

INGREDIENTS

Kacang Hijau/ Mung beans ( soaked overnight in cold water, then drained and rinsed).

Pandan leaves, tied into a knot

Water

Coconut Cream

Tapioca stripes

Sugar

Brown Sugar

Pinch of salt

METHOD

1. Bring the mung beans, pandan leaves and water to a boil until the mung beans half cook.

2. Add the coconut cream, tapioca stripes, sugar and brown sugar, and season with the salt. Stir to mix well and cook the mixture until the mung beans and tapioca stripes completely cook.

3. Then remove from the heat and serve hot or cold.

I used to made by my self, but now I found it available from the groceries shop..Make my job more easier. 

Yu Char Kueh

INGREDIENTS
(A)
3/4 tsp instant yeast
2 tbsp lukewarm water
1 tsp sugar

(B)
200ml water
1 tsp soda bicarbonate

(C)
315gm bread flour
1 tsp salt

METHOD

1. Mix ingredients (A) an set aside for 10 minutes.
2. Mix ingredients (B)
3. Sift ingredients (C) into a mixing bowl.
4. Ad in mixture of (A) an (B) into the flour.
5. Use a wooden spoon, mix the dough until well combined.
6. Knead for 5 minutes. ( The dough is a bit sticky)
7. Cover with cling wrap and let the dough proof for 2 hours.
8. Turn the dough onto a well floured work surface.
9. Sprinkle an roll the dough out into a long rectangle.
10. Cut into stripes. ( The length of chopstick)
11. Brush with water on one sided of each stripes.
12. Place 2 stripes one on top of each.
13. Let it proof for another 5 minutes.
14. In the meantime, prepare oil for deep frying.
15. Press lightly on the two stripes of dough with a satay stick.
16. Hold both ens of the dough an stretch the strips a little an lower into the hot oil. Deep fry. Turning constantly until each cruller turns puffy an golden brown.