Gifts and Homemade Slushies

For the first year EVER, my brother gave me something!!!! 😀 It’s sooo sweet! And literally sweet. A book of french dessert recipes. YUM.

A peek into my new favourite book!

Another peek!

Errr… more peeks!

Right after my horrendous A levels, this book’s going to get ragged and smudged with cake flour and eggs. (or not)

The above– my new shirt from my cell group. Yes cupcakes. Equally delicious, inedible nonetheless. I rarely buy clothes (all my pocket money go to something baking related and daily needs) so these were perfect.

Going on to the next issue…

SLUSHIES, the blender version of Katie’s Voluminous Vanilla Ice Cream, but Matcha & Mocha flavoured.

.

Chocolate Mocha Slushies

No. of servings: 2

from Katie’s blog

.

.

Ingredients

  • 1/2 tsp pure vanilla extract
  • scant 1/16 tsp salt
  • sweetener (4g stevia or 3T sugar)
  • 2 cups unsweetened soy milk
  • 1/2 tsp instant coffee
  • 1 tbsp cocoa powder

Directions

Mix the ingredients together and pour into an ice cube tray. Freeze.

Once frozen, pop the ice cubes out of the container and thaw for 20 minutes.

Blend in a blender.

Pour into cup and eat with spoon! :D

.

.

.

Matcha Vanilla Slushies

No. of servings: 2

from Katie’s blog

.

.

Ingredients

  • 1/2 tsp pure vanilla extract
  • scant 1/16 tsp salt
  • sweetener (5 packets stevia or 3T sugar)
  • 2 cups unsweetened soy milk
  • 2 tsp matcha powder

Directions

Mix the ingredients together and pour into an ice cube tray. Freeze.
Once frozen, pop the ice cubes out of the container and thaw for 20 minutes.
Blend in a blender.
Pour into cup and eat with spoon! :D
.

YUM! And remember to thank Katie! 😀

Here’s a little something something

My favourite Nyonya Ba Zhang or rice dumplings which are delicious by the way.

‘Brownied’ Cream-Cheese Matcha Brioche Buns (almost fat free with vegan option)

Which idiot buys a birthday present for her/himself?

Me.

A borsch MUM 4600 kitchen machine (wiped out SGD$149.00 from my savings)

And a wise decision it was. This baby was down for half-price and I figured since I was nowhere near getting my yellow kitchenaid, this would do for now. My little brother helped me to carry it home. I paid him for his service with a bottle of sugarcane water and sausage croissants.

Exams begin on Thursday. i.e. in 2 days’ time.

In preparation, I had non-home-cooked food for the past 2 weeks… and got myself 3 uncomfortable days of diarrhoea. It was a horrendous 3 days.

In a desperate attempt to avoid all non-home-cooked-food yet satisfy my intense craving for sweets,  I made these sweet delicious buns.

They were supposed to taste like Asian buns, but because I added LOTS of cream cheese, it tasted uncannily like brioche.  Oops.

the ‘brownied‘ cinnamon-roll-look-alikes-(or-not?)

The lady of the house just came back from Beijing, China and bought some lovely goodies!

You are looking at the cutest (non-living) pandas EVER!

and these, my friends, are PENS! So lovely, aren’t they! 😀

.

.

.

Brownied Matcha ‘Brioche’ Buns

No. of servings: 6

(adapted from Christine’s Recipes)

Print Friendly and PDF

.

Tangzhong preparation method:

Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

.

Ingredients

For bread dough
  • 100g bread flour
  • 75g wholewheat pastry flour
  • 22g black/brown sugar (5 tsp)
  • 2.5g salt (1/2 tsp)
  • 63 ml milk (1/2C)
  • 60 gm tangzhong (refer to this recipe for making tangzhong)
  • 1 heaping tsp instant yeast
  • 1/2 tsp baking powder (optional)
  • 25g cream cheese (I used low fat)
  • 1 tsp matcha powder
.
Filling

(adapted from Chocolate Covered Katie)

  • 1/3c + 1/4c wholewheat pastry flour
  • 2 tsp unsweetened cocoa powder
  • 1/16 tsp salt
  • 1/4 tsp baking soda
  • 1/8 tsp baking powder
  • 2 tbsp chocolate rice
  • 2T brown sugar (20g)
  • 1/2 tsp vanilla extract
  • 2T plus 2 tsp milk (any kind), or more if needed (40g)

Mix your dry ingredients, then add in wet. You can use it as the filling for the bun or roll it up into dough like a cinnamon roll!

.

Directions

Add all ingredients  into the mixer bowl of a stand mixer.

Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Divide into 50g portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.

Bake at preheated oven at 170 degrees Celsius for about 15-20 minutes.

Remove from oven and let cool on wire rack

.

.

This post is going to YEASTSPOTTING!!!

I’M ALSO SUBMITTING THIS TO : ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011)

YAY! Thank you Jasmine of The Sweetylicious for hosting the event!

.

By the way, the pictures in this post are the NICEST I’ve ever posted because after a (very long) year, I’ve (finally) cleverly realised that the camera has a ‘super macro’ function.

Grrr….

Carrot Cake Buns w Cream Cheese filling (Vegan and Almost fat-free)


Dear Eraser,

Remember when we first started our journey together? You were long and clean. You were there. I was desperate for you.
You relieved my teachers of my eyesore of a handwriting. You granted their eyesights no damage whatsoever and helped me to continue my streak as a downright perfectionist.

You were loyal. You stayed with me all the time. Through my first exams, through my happy trips to wherever I wanted to go, through the not so happy days when I felt like killing somebody (but refrained with much willpower).

Time to time, I lost sight of you. Your small frame made you difficult to spot with my failing eyesight. But I would always find you. Because I needed you (though you were perfectly happy without me).

Then you started shrinking. It was such a slow process I almost did not notice. Nevertheless, I had to. As you shrunk, your clothes needed to be trimmed. They were starting to get into my way and into your work. My heart hurt as your clothes became shorter and shorter… as so did your life.

We spent our last days together studying for my mid-year exams. Though you knew your life was going to end, you did not say a word of anger. You stayed supportive by my side, getting rid of every wrongly written word, every wrongly written number, every wrongly written sentence, but also getting rid of yourself. You sat by my side as I dreamt of the delicious carrot cake from ‘The Carousel’, a divine taste I cannot forget, the best cake I’ve ever had (but smallest). You couldn’t taste it. You did not get a chance.

But I’ll let you live. You will now join all my other previous erasers in a small paper box. You will not die. I can’t bear to see that. Please stay happy forever.

To my lovely and loyal eraser, these carrot cake buns with cream cheese fillings are dedicated to you.

To your loyalty and love for me in spite of all I’ve done to you.

Love,
Qi Ting

P.S.: You can’t eat the buns. So I figured I’ll give you the recipe instead. Its in the ‘Appendix’

.

.

(updated pic: 20 June 2011)

.

APPENDIX :Recipe

.

Carrot Cake Buns

No. of servings: 5

Print Friendly and PDF

.

.

Ingredients

  • 60g bread flour
  • 40g whole wheat flour
  • 50g cake/pastry flour
  • 80g buttermilk or non- dairy milk with a bit of vinegar
  • 20g brown sugar
  • 1 tsp yeast
  • 1/8 tsp salt
  • 20g grated carrots
  • 1/2 tsp cinnamon
  • 10g cream cheese/ vegan cream cheese (I recommend tofutti)


Filling
  • 2 tbsp cream cheese (I used low fat)/ vegan cream cheese (I recommend tofutti)
  • 1 tsp low fat condensed milk/creamer/honey/agave syrup/soy creamer

(Mix and whip till smooth.)


Directions

Add all ingredients  into the mixer bowl of a stand mixer.

Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Divide into 50g portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.

Bake at preheated oven at 170 degrees Celsius for about 15-20 minutes.

Remove from oven and let cool on wire rack

.

.

This post is going to YEASTSPOTTING!!!

I’m also submitting this to : ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011)

YAY! Thank you Jasmine of The Sweetylicious for hosting the event!

.

MY Dream List– just for fun!

I saw Emma’s Dream List and wanted one too!!! I’m a copycat. But its okay… right? … Thanks Emma for the inspiration! 🙂 – My brother, daddy and I are now a threesome. For a week. We began our first day as a threesome waking up at noon and having lunch at McDonald’s. The lady of the house would have killed us if she were here.(Okay, its an overstatement. Its more like a 2 hour lecture. If we do manage to survive it) Which is precisely why we did it today. The lady of the house (my beautiful mummy– NOT being sarcastic. Daddy said he married her for her beauty) just left for Beijing last night (at midnight) for an educational trip. She was feeling a little under the weather. Okay. Alot. The slight fever, sore throat and headache in such a combination is pretty bad. Hope she’s feeling better now!! I tried to convince her to buy me the “65 degrees C” baking book and some sugar-free non- minty chewing gum. Didn’t work too much. She did say she would buy me some undergarments. Not too excited about that.

Anyway, the dream list comes in lieu with my birthday that’s coming up soon but totally not going to be a celebration because I’m having a test on that day… for the fourthstraight year. So that sort of guarantees me the right to dream right? Instead of having the real thing. I’ll buy myself a giant gift! Just to make up for it.  Still deciding… Any suggestions? I need someting practical.

DREAMMMMMM LIST

DISCLAIMER:  this is just for fun. I’ll probably never get/do some of these things.

PART 1: Real dreams. Like the real ‘dream’ kind of dreams if you know what I mean. If you don’t, read on and you’ll probably understand.

1. Bungee Jumping

I LOVE HEIGHTS!!!!

2. Straight As for my ‘A’ levels

If that’s even possible…

On a side note, I should be studying now.

 –

3. To have my own sucessful ________ someday.

Sorry. I can’t fill in the blank right now. I’m too embarassed to publicly reveal it here. This has been my dream since I was 12.

When my father first heard of it, he laughed till his faced reddened because he thought it was impossible. I glared at him for about 5 minutes (couldn’t do it longer. My eyes hurt). My mum told me to stop dreaming and do my homework. Parents!

 –

4.  To be somebody who can donate a few thousand dollars to church/charity at one go (not once but often) instead of a measly $5 from my pocket money.

Not necessarily a millionaire. But just good enough to do this (the above).

5. To do all the baking experiments I want and conjure terrific delicious fat free desserts.

Not = writing a cookbook

Currently there’s a lot of limitations to this. i.e. lack of equipment and ingredients and time and $$

It’ll feel like a dream to be able to do this!


PART II: Dreams that are possibly possible.

6. My own kitchen aid mixer… in YELLOW!!! 😀

I’ll get it when I get my first paycheck… in about 5 years time? Hopefully.

(update: Above dream STALLED till my new Borsch mixer passes!!! Yep, its been so great I’ve been sorta thinking not to get the KitchenAid anymore. “Sorta” because a WHITE Borsch  mixer can NEVER EVER beat a beautiful YELLOW anything :D)

To replace this no.6, I have a NEW dream (okay…it does seem that I’ve been tooooo busy dreaming about dreams)

Here it is!

YES!!! A Vitamix!!! Actually, any model would do. If only it comes in yellow… But I guess paint would work 😀

7. Defatted Peanut flour & Hershley’s Special Dark Cocoa powder

Currently not available in Singapore, as far as I know…

(PIC: http://www.loriesmississippikitchen.com/2011/03/homemade-chocolate-syrup.html)

 (PIC: http://katsveganwhat.blogspot.com/2011/03/yum.html)

Update: Fulfilled via iHerb!

8. The Following Non-Stick Baking Pans!

Muffin- top pan! My favourite part of the muffin!!!

Donut pan! For healthier donuts!  https://ibakewhoeats.wordpress.com/2011/10/25/what-i-ate-on-wednesday-9-wiaw/

Update: Fulfilled, I bought for $6

Mini-muffin pan! 

https://ibakewhoeats.wordpress.com/2011/10/25/what-i-ate-on-wednesday-9-wiaw/

Update: Fulfilled, I bought for $6

A cookie sheet!

Don’t know what’s this but I WANT IT!

.

9. More baking books/ books about the science behind baking in simplified terms

10. MOST IMPORTANTLY: For my family to be safe, healthy, happy FOREVER under God.

(PIC: http://www.istockphoto.com/stock-illustration-10155243-big-family-cartoon-illustration-with-mother-father-children-seniors.php)

Do you have dreams that you don’t want anyone to know or are too embarassed to tell?

Have you fulfilled any dreams? 😀

What are your dreams? 🙂

Single Serving Fluffy 100% Wholewheat Mocha-Choco-Muffin Pancakes (Fat-free and vegan)

HELLO fellow human beings!

Today was BAD. I failed my (short) experiment with gluten free chocolate cupcakes. But, hey, its okay not to get it right the first time, isn’t it? It was terrible taste-wise. Too much baking soda, too little sugar. BUT texture-wise, it was AWESOME. It had the exact texture of full-fat muffins, with crumbs and also really moist! Too bad I had to throw away the whole batch…  😦

I’ll get the ‘Original MoFFb Gluten-free Chocolate Muffins’ down on pat for sure… watch out for it soon!

For now, have some pancakes… 😀

By the way, these can be made gluten free! Replace the wholewheat flour with all purpose gluten-free flour and it should turn out well 🙂

Single Serving Fluffy 100% Wholewheat Mocha-Choco-Muffin Pancakes (Fat-free and vegan)

Ingredients:

A

  • 1/4 cup minus 1 teaspoon whole wheat flour
  • 1 teaspoon cocoa powder
  • 1/8 teaspoon baking powder
  • 1/16 teaspoon baking soda
  • 1 tablespoon sugar (Brown sugar recommended!)

B

  • 1/4 teaspoon instant coffee powder
  • 1/4 cup unsweetened soymilk
  • 1/4 teaspoon vanilla
  • 1/4 tablespoon applesauce
  • 1/2 teaspoon vinegar

My non-stick pan wasn’t non-stick anymore. Pancakes got stuck and I had to scrape them off (gently). That exexplains the UGLY holes 😦

But not to worry! I just bought myself a new non- stick pizza-pan especially for flipping pancakes! YAY!

Method:

Mix ingredients A together.

Mix ingredients B separately

Pour mixture from B slowly into A while mixing gently.

DO NOT OVERMIX.

It should be very lumpy (not too lumpy that its not mixed properly of course)

Let batter rest for 5-10 minutes.

When a bit of water sizzles in the pan it is ready to pour in the batter.

Continue cooking slowly for another five minutes or until the center is thoroughly done.  You can put a knife in the centre to test it. When it is done put it on a plate and keep it warm in the oven until the other pancakes are finished.

(Method partially retrieved from: http://www.veganoccasions.com/pages/easy-whole-wheat-pancakes.html )

STACK UP YOUR PANCAKES and tuck in 😀

By the way, this is sweet enough to go without any syrup! I usually have them plain 😀

Qn of the day/post: Do you prefer pancakes or waffles?

I prefer pancakes!!!! 😀

99% Fat-Free Wholegrain (Singaporean) Chicken Rice (with Vegan option)

Hi MUFFINS! Been really busy with studying (and recovering from studying) these few days. In between the fun, I tried to relax, granting myself some baking/cooking therapy (more cooking and flipping pancakes than baking). And then, back to the business of cellulose, acetylcholine, synapses, 2,4-dinitrophenylhydrazine, vectors, recurrence and so on.

Fun? Try the opposite. 😦

BUT.

Real fun awaits!

In 6 months’ time any way.

Anyhoowww… you must be getting sick of my Low Calorie Choco-Cookie-Dough Spread

WAIT!! Who gets sick of Low Calorie Choco-Cookie-Dough Spread? That’s impossible. That’s insane.

But just in case… the offer today is some really delicious Chicken Rice, Singapore style. Its supposed to be unhealthy. But of course I had to healthify it. Somehow.

Somehow it must have more than 90% wholegrains. Somehow it cannot include chicken fat. Somehow it must be quick and take me a maximum of 10 minutes. Somehow it must taste almost exactly like the real thing (but with the wholegrain texture I love)

Somehow that was supposed to be possible.

Somehow.

And of course… it was.

Or I wouldn’t be writing this post (duh!)

Amazed? My mum sure was. She was rather taken back by the fragrance floating out of the kitchen, and so was I.

Deliciousness. For your health. And mine. 😀

99% Fat-Free Wholegrain (Singaporean) Chicken Rice (with Vegan option)

Ingredients:

2 cups brown rice

1/3 cup glutinous rice (can be replaced with regular white rice)

4 1/4 cups chicken broth or mushroom/vegetarian broth for vegan option!

6 pandan leaves [also called screwpine leaves]

1/2 tsp salt

5 cloves sliced garlic

Sliced 10 cm ginger

I used this brand of chicken broth:

Method 1: using rice cooker

Thoroughly rinse the rice till water runs clear. Drain thoroughly.

Add all ingredients into rice cooker and cook!

Method 2: without using rice cooker (instructions adapted from http://www.malaysianfood.net/recipes/recipehainanchicken.htm )

Thoroughly rinse the rice till water runs clear. Drain thoroughly.

Add rice to a pot, garlic, ginger, then add broth, salt, pandan leaves in the above order

Bring to a boil, reduce heat, simmer uncovered, until the broth is absorbed by the rice

Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins

Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]

Fluff up the rice with a fork [If rice is not fully cooked, simply add a little broth, cover and steam on very low heat for another 5 mins or so]

Next up: Single Serving Fluffy 100% Wholewheat Mocha-Choco-Muffin Pancakes (Fat-free and vegan)

By the way, what’s your staple of choice? 😀

(i.e. Bread, potatoes, rice, … )

Mine’s bread!

Single-Serving Peanut Butter Cookie Dough Fudge

Lets some fun with peanut butter!

By mixing them with my favourite spread: Low Calorie Choco-Cookie-Dough Spread !!

.

.

Peanut Butter Cookie Dough Fudge

No. of servings: 1

Print Friendly and PDF

.

.

Ingredients

  • 1 tbsp Low Calorie Choco-Cookie-Dough Spread
  • 1 tsp peanut butter/ coconut butter or other nut butter
  • 1 tsp low fat condensed milk (or agave syrup/ maple syrup/ soy creamer for vegan version)
.

Directions

  1. Mix all ingredients together.
  2. Shape mixture into a ball (don’t worry it won’t be sticky!)
  3. Flatten it by pressing the centre of the ball with a finger.
  4. Freeze for an hour.

.

.

.

I’m sending this to Kid’s Delight hosted this month PJ, themed on Cool Comforts !

Coming up next: 99% Fat-Free Wholegrain (Singaporean) Chicken Rice