Mediterranean Grilled Fish

Taiwanese Pineapple Cake(pastry)

Third times, I'm making these pastry for this year!

Ingredients: 30 Pcs

Pastry Dough:

170 g cultured butter (or) unsalted butter, softened

65 g powdered sugar

a pinch of salt

25 g egg yolk

10 g condensed milk

40 g milk powdered, sifted

15 g cheese powdered, sifted

1 tsp baking powdered, sifted

245 g cake flour, sifted

Pineapple filling:

It's easy to buy in Taiwan! So, I didn't make by myself.

But you can watch how to make this filling in here.

380 g Ready made filling

20 g butter

Method:

1. Cream the butter, sugar and salt together until they're light and fluffy.
2. Add the egg yolk , condensed and mix well. ...
3. Mix with powdered and flour, until mix well...
4. Then sealed with plastic wrap and placed in the refrigerate for 30 minutes.

* Preheat Oven to 180/200 C and baked for 18 min + 12 min, until both sides is golden brown.

you can buy pineapple cake mold in Amazon. 

Bacon Chicken Roll

Crispy Butter Bread with Sugar!

I also like to eat sweet, even eat banana, I have to dip sugar, ha-ha!! Well...this is not important. A few days ago, I bought a half of toast from the supermarket, it had only 3 days of shelf life. But, I couldn't finish it, so I kept it in the refrigerator. But taste not very good (I mean bread is too hard). So ,I wanted to change~ I love to eat crispy butter bread . It's easy to make!!

Ingredients :

1. Toast slices ( I used wholemeal)

2. unsalted butter

3. Sugar

Direction:
1. First, melt butter. (I use the microwave)
2. Brush the bread (toast) with melted butter, then have to wipe evenly. (need to brush two sides of toast)
3. Then, dip the bread into the sugar. (also need both sides)
4. Then, cut the toast into strips, place onto baking sheet, preheat oven to 180 degrees.
5. Baked for about 20 minutes. Then turn it over and continue bake for about 15 minutes (bake until crispy so far).

Baking process , I also smell the aroma of butter, have been causing me, can't wait to eat !!

Custard moon cake

Moon Festival (Mid-Autumn Festival) to eat moon cake is the traditional Chinese customs and culture. Moon cake was originally shaped like a full moon cake, look for the round, then a square or other shape. Moon cake by region, cultural characteristics vary, so that the skin, stuffing diversification.

Custard filling : (about 18)

60 g   Sugar
20 g   Low-gluten flour 
20 g   Custard powder
20 g  Milk
25 g  Condensed milk
30 g yolk or whole egg
100 g Coconut milk
30 g    unsalted butter
15 g Cheese powder
pinch of salt
5  salted egg yolk, Adding an appropriate amount of rice wine and bake 180 C for 10 min.

• Sifted flour and custard powder in a bowl.  Add to the egg mixture and mix well, then added with coconut milk, condensed milk, stirring until no particulate, paste.
• Add the softened butter and mix well.
• Prepare a steamer to the steaming mixture entered. Steam about 15 to 20 minutes, at medium heat, not too big nor too small. Steaming process , every 3 to 5 minutes, use the spoon to stir(mix) once. End of media time, turn off the heat, let cool down filling.
• And then, add chopped salted egg yolk and mix well.
• Custard filling the entire strip, with baking paper roll up, then put crisper sealed and placed in the refrigerator overnight.
• The next day, take out into 16 small parts, each about 20 ~ 23 g, and knead into the ball.  And then back into the refrigerator  .

 

Pastry dough: (about 18, using a small moon cake mold)

65 g icing sugar
130 g Unsalted butter
5 g   salt
30 g  whole eggs
30 g Coconut milk
265 g Low-gluten flour

• Stir butter and sugar (mix well), 2~3 times adding the egg mixture, and mix well.
• Then added 3~4 times of coconut milk, but also to uniformly with stirring.
• Then add the sifted flour, mix well. Then sealed with plastic wrap and placed in the refrigerate for 30 minutes.
• And then divided into 16 smaller parts, each about 30 ~ 33 g.
• Took a crust, wrap with plastic wrap from top to bottom, and then hand pressed into round flat.
• Then pack into the custard filling. Then removed the plastic wrap .
• Pack into round ball shape, brush on thin hand flour (high gluten flour).
• Place into a moon cake mold. Press to print the pattern. Repeat this step until finish all the dough and fillings.
• Cover with plastic wrap, and refrigerate at least 30 minutes. Preheat oven to 250 C.
• Brush a layer of egg yolk and bake the moon cake surface for 5 mins. Remove the moon cake and brush again with egg yolk. Then continued bake for 6 ~8 mins to complete.