Soft & Buttery Condensed Milk Bread 炼奶甜面包【奶香浓郁、超松软拉丝手撕面包】

This easy homemade condensed milk bread recipe yields an incredibly soft and fluffy texture with sweet buttery and milky flavour, simply delectable! Great for breakfast, bento or snack any time of the day.

Ingredients: 
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150g Fresh Milk

20g Condensed Milk

1 tsp Instant Dry Yeast

220g Bread Flour

30g Cake Flour

40g Castor Sugar

25g Egg (lightly beaten)

30g Salted Butter (softened)

Condensed Milk Paste:

25g Condensed Milk

20g Salted Butter

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Method:

1. Mix together the paste ingredients, cover and keep chilled in the fridge. 

2. Prepare the dough using straight dough method  <<CLICK HERE for detailed method>>

3. Roll out the dough, evenly spread the paste fillings, roll up and seal. Egg wash and bake at 180'C 15mins.

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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Cute Puppy Bread 可爱小狗造型面包

I love making cute bread as it's always therapeutic for me. Making bread that is lovely to look at and enjoyable to eat is really fun. In the past, I have tried many bread designs <<CLICK HERE to view some of my bread collections>>. This is my first attempt at making Shiba Inu puppy bread 🐶

If you are sharing this 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！

I made these bread using my usual soft butter bread recipe <<CLICK HERE for Soft Butter Bread Recipe 点击进入～奶油软面包/餐包食谱>>, shaping method as shown in the picture below:

Made a simple and quick-to-pack breakfast bento that only takes 5-mins to put together,
that's the advantage of having cute bread made in advance :P

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

Enjoy!

Cute Bunny Mantou aka Steamed Bun 可爱小白兔馒头｜清水馒头做法 【Dairy-free Recipe】

Soft and fluffy mantou made with simple ingredients, hand-kneaded and it's dairy-free. It can be made with or without sugar and in different shapes or flavours as you wish! When done right, the steamed buns should be smooth and fluffy, and remain soft at room temperature. Leftovers can be kept in the freezer, and reheat before serving.

Watch the video below to see the mantou's texture, this video was taken after they were cooled at room temperature for 2 hours.

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

125g Plain Flour 

30g Hot Water 

1 tsp Sugar (optional)

1/2 tsp Yeast 

40g Water (35’C) 

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: 

1. In a mixing bowl, combine flour and hot water, mix well with a pair of chopsticks then stir in sugar, if using.

2. In another small bowl, combine yeast and water, and mix well. Combine all ingredients (1+2) and mix to form a dough, cover and let it rest for 10 minutes. Add 1/2 tbsp pork lard and knead the dough for 10 minutes or until smooth and elastic, as shown in the picture below.

3. Divide the dough and shape it as desired. If you're making bunny, use the picture for reference. Add a little charcoal powder to a small portion of the dough to make the bunny's facial details.

4. Proof for 1 hour and steam for 15 minutes (no need to preheat the steamer). When it's done, turn off the heat and wait for 5 minutes before opening the cover. 

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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Air-fried Crispy Dry Rub Chicken Wings | Louisiana Chicken Wings Wannabe 西式香料脆皮炸鸡【免油炸气炸锅食谱】

My son loves Wingstop's Louisiana chicken wings but their chicken wings don't taste "fresh" although the seasonings were good. Therefore I tried to replicate it at home, made my own dry rub, use fresh chicken wings instead of frozen ones, and air-fried. Although it's not 100% taste-alike, they're garlicky, flavourful and tasty. 

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

8 Chicken Wings, cut into half

Bread Crumbs

Marinade:

2 tsp Corn Flour

2 tsp Garlic Salt 

1 tsp Onion Powder

1/4 tsp Dried Oregano 

Seasonings:

1/8 tsp White Pepper

 

1/4 tsp Lemon Pepper, or Garlic Pepper + pinch of salt

1/2 tsp Garlic powder

1/16 tsp of Cajun/ Chili Powder

1/4 tsp Onion Powder

Homemade Wingstop's Louisiana Chicken Wings along with cheese sauce french fries.
Everything is air-fried, so easy and tasty!

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 from Miki's Food Archives. 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: 

1. Combine marinade ingredients and chicken wings, and let marinate for an hour or overnight. 

2. Lightly coat the chicken with some bread crumbs.

3. Air-fry 180'C for 8 minutes, flip/ toss the wings, then continue to cook another 8-10 minutes or until golden and crisp.

4. Coat the wings with seasoning, and serve right away with fries. Tap here for <<Air Fried French Fries Method>>.

Note: Spray/ brush oil on the chicken wings and basket before cooking. 

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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Yam Paste/ Taro Paste With Almond Cream Dessert 芋泥杏仁露/杏仁糊

Smooth, creamy, and yummy yam/ taro paste with almond cream dessert is a combination of my two favourite Chinese desserts. 

Making it at home isn't difficult at all if you follow my simplified recipes, tap the link below to get the recipes:

<< Homemade Almond Cream Dessert Recipe 点击进入～自制杏仁糊｜杏仁露食谱>>

<< Homemade Yam Paste / Taro Paste Dessert Recipe 点击进入～椰香芋泥食谱>>

If you are sharing this 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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Rice Cooker Chinese Five Spice Braised Pork Rice With Eggs 五香卤肉饭【电饭锅食谱】

An easy version of Chinese braised pork rice with eggs that you can cook using your rice cooker. It's a great way to add eggs to the rice cooker so there's no need to cook the eggs separately and it's ideal for those who can't make perfect hard-boiled eggs. The eggs cooked in the rice cooker are perfectly done and easy to peel! 

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

185g Pork Collar/ Belly

2 Egg, chilled

2/3 block Tau Kwa 

2 Clove

1 Cinnamon Stick

1 Star Anise 

10g Fried Shallot

1 cup Rice 

1 & 1/4 cup Water

Marinade:

1 tsp Tapioca Flour

1 tbsp Oyster Sauce

1 tbsp Rice Wine/ Mirin

1 tbsp Light Soy Sauce

1/4 tsp Chinese Five Spice 

1/2 tbsp Sesame Oil

1 tsp Dark Soy Sauce

1/8 tsp White Pepper 

Optional: 1 tbsp Shallot Oil, 1 tsp sweet soy sauce, and some coriander for garnishing

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:

1. Combine pork and marinade ingredients, let marinate for 30 minutes or overnight.

I'm using Song Cho IH rice cooker
Click here for product details

2. Add all ingredients to the rice cooker pot. Select <RICE> <STANDARD>.

3. When the cooking has completed, stir in shallot oil and sweet soy sauce, if using. Garnish with coriander and serve warm with your favourite veggies for a complete wholesome meal!

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Enjoy!

Copycat Din Tai Fung Steamed Chicken Soup 元盅鸡汤【鼎泰丰风味家常做法】

My son is a superfan of Din Tai Fung restaurants, he loves their fried rice, dumplings, prawn pancakes, and steamed soup. Thus, it's one of our favourite restaurants to dine in over the weekends since he was a toddler. And, he'd ask me to replicate DTF food at home! 😅

Previously I've tried replicating their prawn pancakes and Xiao Long Bao. This time, I tried making their steamed chicken soup 元盅鸡汤 and I'm happy that my son loves it and he says "very nice mummy, it tastes like Din Tai Fung steamed soup". 

  <<CLICK here for Homemade Prawn Pancake  Recipe>>  

 <<CLICK here for Easy Homemade XiaoLongBao/ Steamed Dumpling Recipe>>. 

Preparation is easy with a few simple ingredients, here's sharing a time-saving shortcut method to prep this delicate yet flavourful chicken soup.

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 Kampong Chicken Leg, blanched

1 stalk Spring Onion

2-3 slices Ginger

1 Scallop, optional (if using large chicken leg, omit this)

300g Hot Water

Marinade:

1/2 tbsp Rice Wine

1/2 tsp Salt, or add to taste

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: 

1. Marinate the chicken for 15 minutes. Add all the ingredients to a heat-proof bowl/ container, and cover with a lid. Add water to the pot - 2 cups level. 

2. Place the bowl/ container on the rack. Close the pressure lid, and seal. Set Pressure Cook （HI）30 minutes. 

3. After natural pressure release, serve warm with steamed rice or noodles. 

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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Easy Homemade Xiao Long Bao aka Steamed Soup Dumpling 鲜肉小笼包【简单家常做法】

Xiao Long Bao also known as soup dumpling is famous for its delicate soupy meat fillings. It's a must-order item whenever we dine at Ding Tai Fung restaurant as my son loves it so much! Recently he has been pestering me to make it for him, I wonder why this boy enjoys giving me challenges >.<

I happened to have some pork collagen broth at home, so I tried making for him using store-bought dumpling skins.  The basket was emptied quickly so I think it was a success! The soupy fillings taste just like the real thing at Ding Tai Fung. I'll probably try again with homemade dumpling skin next time.

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

500g Ground Fatty Pork 

250g Pork Collagen Broth, cut into small cubes

Dumpling Skin

Marinade:

1 tbsp Tapioca Flour

1/2 tbsp Sesame Oil

1 tbsp Light Soy Sauce

1 & 1/2 tbsp Shao Xing Hua Tiao Wine

1/4 tsp White Pepper 

1/2 tsp Sugar

1 stalk Spring Onion, chopped

15g Ginger, grated

1 tsp Salt

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: 

1. Combine pork and marinade ingredients, mix well and let marinate for 30 minutes.

Homemade Xiao Long Bao 

2. Mix together collagen cubes and pork mixture. Wrap in fillings, brush some water on the edges of the dumpling skin then seal. Steam for 8 minutes and serve right away.

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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Lychee Martini Rose Snowskin Mooncake 荔枝马蒂尼玫瑰红豆馅冰皮月饼

Mid-Autumn Festival is around the corner, this year I've created a new flavour that I put together all my favourite elements in one ~ Rose Lychee Martini Snowskin Mooncake! 

An uplifting, delicate flavour with a combination of soft and chewy rose-infused snow skin filled with rose red bean paste and Lychee Martini truffle. The snow skin is made with glutinous flour, rice flour, and wheat starch, with no shortening, Gao Fen (糕粉） or premixed flour because I only make a small quantity. I preferred simple ingredients that I can get in my pantry, no need to buy extra ingredients just for mooncakes. ;)

Ingredients: 材料

2 tbsp Glutinous Rice Flour (for dusting) 糯米粉 2汤匙 （手粉）

Rose Red Bean Paste 玫瑰红豆馅 

Lychee Martini Truffle 荔枝马蒂尼酒精巧克力

Snow Skin Dough: 冰皮材料

90g Milk 牛奶 90克

25g Glutinous Rice Flour 糯米粉 25克

20g Rice Flour 粘米粉 20克

10g Wheat Starch 澄面粉 10克

20g Icing Sugar 糖粉 20克

15g Coconut Oil/ Peanut Oil 椰子油/花生油 15克

For rose flavour: Infuse with a handful of rose petals or add 1 tbsp rose syrup

This recipe was adapted from my usual snow skin recipe

<<Tap here to view the method ~ snow skin mooncake recipe 点击进入 ～冰皮月饼做法>>

If you are sharing this 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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Easy Grilled Ribeye Steak 简易香料牛排饭

Thought of making a simple grilled steak with salad but the son wanted to eat it with rice, so I made this quick-cooking ribeye steak on pumpkin fried rice and ramen egg for him, just salad and steak for the rest. 

Here's sharing a simple way to cook ribeye steak without hassle.

Ingredients:

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Ribeye Steak

Some Steak Seasoning (store-bought)

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:

1. Coat the ribeye steak with steak seasoning (if time is allowed, marinate overnight.) 

2. Spray some oil on both sides of the steak, and grill 3-4 minutes to the desired doneness. 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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.