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Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.


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Friday, 27 March 2020

Cute Bear Steamed Bun With BBQ Pork Filling aka Char Siu Pau 可爱小熊叉烧包


Steamed Chinese BBQ Pork Bun aka Char Siu Pau is my family's all times favourite. Love these soft and fluffy steamed buns that stay soft even after cooled.  



Another batch of Cute Pig Steamed Bun With Char Siu Fillings.

Photo updated: 22 August 2019
My Neighbour Totoro Steamed Bun, aren't they cute?
Made using natural colour from edible charcoal powder (grey and black) and green tea powder  (green).
Photo updated: September 2019
The simplier version using Japanese rice paper.
Photo updated: 8 April 2020.





Recipe adapted from here.


Ingredients: Yield 5 buns

(A)


150g Plain Flour/ Hong Kong Flour/ Pau Flour 中筋面粉/包粉 150克
(use Pau flour if you're new in making steamed bun, the success rate is higher 新手建议用包粉,面团比较容易操作)

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

(B)

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

~~~~~~~~~~~~~~~~~~~~~~~

Charcoal Powder 黑炭粉,适量

1 tbsp Milk, if needed 牛奶,适量


Char Siu filling recipe 点击链接进入叉烧馅料食谱:<< Click here for BBQ Pork Filling Recipe 叉烧馅食谱 >> 





If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!





Method: 步骤

1. Mix (A) in a bowl, stir in (B) to form a dough and continue to knead for 15 minutes or until the dough is glossy and smooth.
将所有材料搅拌成团,揉15分钟或至面团光滑有弹性。




2. When the dough is ready, transfer the dough onto table top. Take a small portion of dough and knead in some charcoal powder. Portion out the remaining dough, knead each individual dough into round shape. If the dough is too dry, add some milk when kneading the dough.
把揉好的面团先割出一小份加少许碳粉做黑面团,剩下的面团分割后每份搓圆。如果面团太干可加少许牛奶。





3. Wrap in char siu fillings. Repeat for all buns.
包入叉烧馅料。





4. Shape the bun as desired. Brush some milk on the bun to attach the facial details. You can refer here for detail method.
分别造型。详细做法可参考这里




5. Let it proof for about 50 minutes or doubled in size and steam on high for 15 minutes. When it's done, turn off heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.
做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火,待5分钟才开盖把包子拿出。待凉后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


By readers, some feedback from those who have tried this recipe:

By ennyleanalis


Tuesday, 10 March 2020

Light Cheese Cupcakes 奶酪海绵蛋糕/ 芝士纸杯蛋糕



Fluffy, soft and light cheese cupcakes with a nice balance of sweetness. Baked using water-bath method yield nice and smooth top perfect to print my son's favourite cartoon characters on top! 


Ingredients: 材料
Recipe adapted from here

Yield 10 cupcakes

材料:

(A)

35g Salted Butter 牛油 35克

35g Milk 牛奶 35克

2 slices Cheese 奶酪/芝士 2片

(B)

2 Egg Yolk 蛋黄 2粒 

35g Cake Flour 低筋面粉 35克

2 Egg White 蛋白 2粒

40g Castor Sugar 细砂糖 40克

1/8 tsp Cream Of Tartar 塔塔粉 1/8 小匙


Cute Totoro Character Cupcakes easily decorated using Hot Stamp Tool.


Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.




If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1.  Double boil (A) until butter and cheese melted. 
材料(A)隔水融化。





2. Remove from heat, the mixture should be warm, not hot. Add in yolk, one at a time, mix well with a whisk.
分次加入蛋黄,拌均。


3. Sieve in flour, mix well. Do not over-mix the batter. 
加入面粉(过筛)。拌均。


4. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until firm peak. 
把蛋白和塔塔粉打至起泡,慢慢加入细砂糖,继续打至硬性发泡。









5. Fold egg white into yolk batter in 3 batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。



6. Pour batter into paper cups. 
把混合好的蛋糕糊倒入纸杯。







Imprint cartoon character on cupcakes using Hot Stamp Tool,
a quick and easy way to decorate cakes, no skill required. 

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

7. Bake in a preheated oven 150'C about 45 minutes (water bath). When it's done, open the oven door and let the cake sit in the oven for 2 minutes before removing the cake from oven. 
放进已预热的烤箱,以150度,水浴法,烘烤大概45分钟或至熟。烘烤完成后,把烤箱的门打开,2分钟后才取出蛋糕。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!


By readers, some feedback from those who have tried this recipe:


By Jean Ng


By Gina Chen
By Iris Chia

Friday, 6 March 2020

Basic Doughnut Recipe (Sugar Donuts) 古早味甜甜圈





This soft and fluffy homemade doughnuts recipe is very versatile, you can make many different doughnuts of your choice with this basic doughnut recipe. In this blog post, I'm sharing the simplest version... Old-fashioned Sugar Doughnuts, my family's all times favourite ;) 


Making doughnuts is quicker than baking bread, especially with the help of a bread maker. I'm using Song Cho bread maker #dough function to knead the dough, it's so easy and fuss-free. 




Song Cho Bread Maker SC-BK06A






古早味甜甜圈,传统不退流行的口味。简单无需花俏装饰,大小朋友都喜爱,尤其是现炸的甜甜圈,外酥内松软,真让人无法抗拒。。


Ingredients: 
材料

(A) 

130g Milk 牛奶 130克

20g Castor Sugar 细砂糖 20克

200g Bread Flour 高筋面粉 200克

1 tsp Yeast 酵母 1小匙


(B)

15g Milk 牛奶 15克

20g Egg 蛋液 20克

20g Castor Sugar 细砂糖 20克

1/2 tsp Salt 盐 1/2 小匙

10g Milk Powder 奶粉 10克

30g Butter 牛油 30克

50g Bread Flour 高筋面粉 50克


~~~~~~~~~~~~~~~~~~~

Some Castor Sugar 细砂糖 适量





If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method: 步骤

1. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Castor Sugar >  Flour > Yeast into bread barrel. 
将牛奶》细砂糖》面粉》酵母跟次序放入松厨面包机。






2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Select <#11 DOUGH > , press < START >. 
安装好后按键选择 《#11 DOUGH》,按 《START》。



Note: Need not complete the default 30 minutes kneading time.
Stop kneading when the dough is smooth, as shown in the picture.


3. Stop the machine when the dough is smooth. Let it proof for 1 hour or double in size.
面团搅拌均匀即可,无需搅拌30分钟。发酵1个小时或双倍大。






4. Add in (B), repeat step 2.
加入材料(B),重复步骤 2。





5. When the dough is ready, transfer the dough onto table top. Roll out the dough, let it rest for 5 minutes.
取出面团,擀平后静置5分钟。






6. Cut out the dough using 2 round cookie cutters, rest the dough for 15 minutes.
造型后静置15分钟。




7. Heat oil to 170'C, deep fry the doughnuts till golden brown, coat with sugar and serve.
炸至上色,沾上细砂糖即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

By readers, some feedback from those who have tried this recipe:

By penguinq


Monday, 2 March 2020

We Bare Bears Bento/ Lunchbox 【咱们裸熊】可爱便当



Cute rice based bento ~ We Bare Bears theme bento/ lunchbox, filled with Baked Honey Chicken Wings, Luncheon & French Beans Egg Roll and blanched spinach...




Made the junior/ younger version of We Bare Bears Bento/ Lunchbox for kids, aren't they cute?

Created on 28 Feb 2020.
We Bare Bears Bento/ Lunchbox for kids.

Created on 2 March 2020.



We Bare Bear Halloween Bento
Created in October 2020

Ice Bear - We Bare Bear Rice Bowl 
Created on 19 October 2020




I don't have mould or cutter to cut the exact shape of the bears. So all the rice balls in the bento/ lunchbox were shaped by hands. Here's a close-up picture of Grizzly, Panda and Ice Bear in the making...




RECIPE 食谱 》Click the link below for recipe 点击以下链接进入食谱网页:

< Bake Honey Chicken Wings 蜜汁烤鸡翅膀食谱 >

< Egg Roll 蛋卷食谱 >


If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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