Monday, August 22, 2016

Kampar Curry Chicken Bread Copycat 金宝咖喱面包鸡

 
Curry chicken bread is one of the most famous signature food in Kampar, Perak. It normally comes with either two to three flavours which included herbal chicken, curry chicken & lamb curry, wrapped inside a soft & fluffy bread dough. I remember my first attempt, it was 4 years ago. And this is my 3rd attempt after my 4 long years. I'm glad I'm still be able to work out a wonderful Indian curry for this recipe. Hubby is not a big fan of bread though. However, he takes only the curry chicken with white rice. haha....  while my children & I quickly dig into the curry with the hot steamy bread. Hmmm.... yumm.... simply irresistible !

Ingredients for curry chicken :
1/2 portion from the following recipe, click here.

Method :
once its done, leave to cool then wrap curry chicken with a plastic sheet (size : 17x17") and tide it up with a non-plastic string.

Ingredients for bread dough :
300gm  all purpose flour
300gm  bread flour
90gm   sugar
3-1/2 tspn  yeast
300ml   milk
1 egg
60gm  cold butter, chopped
1 tspn  salt


Method :
(1)  combine flour, sugar and yeast into a big mixing bowl then mix well.
(2)  stir in milk and egg till a sticky dough is form then add in butter and salt and knead till smooth.
(3)  leave dough to rest for an hour or till double in size, then punch to release air and knead till smooth.

* Glazing :  1 egg beatened and some sesame seeds for topping
Note  :   I've been using wax paper, aluminium foil and the latest one with plastic sheet to wrap the curry fillings. I came across that wax paper & plastic sheet works better. However, hubby said plastic sheet is not encourageable. So, wax paper should be the best.

(4)  next, place dough to slightly floured working table and roll it out flat to fit the curry chicken parcel.
(5)  now, wrap curry chicken parcel with flatten dough and seal it. Do make sure there's no holes around the bread dough.

(6)  finally, brush with egg glazing then sprinkle on the sesame seeds, and bake at preheated oven 180'C for about 20-25 minutes.

And here's what happened after 25 minutes ! My curry chicken bread finally turns out beautifully

Oh yes, looks really presentable and love the curry gravy too.

Come on.... you're most welcome to join me !  Enjoy everyone & Happy Baking.

Thursday, August 18, 2016

Lotus Paste Red Bean Longan Red Dates Jelly Mooncake 红豆桂圆红枣菜燕月饼

A few days back I tried one batch agar-agar mooncake with mangoes and the result is really satisfying. And later yesterday, I tried another batch with my homemade red bean longan red date paste. Gosh, it turns out as wonderful too. The outer layer of red bean is smooth and delicious and the lotus paste filling is a double bonus too.

And here's what I did.
Ingredients :
280gm   lotus paste, divide into 35gm each

Note :  wrap lotus paste with plastic sheet then press it with a round mini size mooncake mould to shape it. Unwrapped paste and set aside.

Ingredient for lotus paste fillings : (for 8 pieces)
250ml  water
100ml  evaporated milk
2-1/2 TB  sugar
3 tspn  agar-agar powder
pandanus leaves, rinsed
8 muffin cups





Ingredients for red bean layer : (for 4 pieces)
300ml  water
100ml  coconut milk
80gm  sugar
2-1//2 tspn  agar-agar powder
130gm  Homemade red bean longan red dates paste
pandanus leaves, rinsed

Method :
(1) put together all ingredients for fillings and bring it to boil till everything totally dissolved. Discharged pandan leaves.
(2) pour one tablespoon agar-agar mixture to each muffin cups and let it set (for about 3 minutes).
(3) then place lotus paste to the center of the cup and top each with the remaining agar-agar mixture till the paste is well covered. Set aside to cool till set.
(4) now,  put together all ingredients for red bean layer and bring it to boil till everything totally dissolved.
(5) discharged pandan leaves then place about 1-1/2 TB red bean hot mixture to each mooncake mould and let to set (for about 3 minutes).
(7)  when ready, place lotus paste to the center of the mould and fill each with the remaining red bean agar-agar mixture till the filling is well covered.
(8) keep the agar-agar mooncakes refrigerated till set.
(9) finally, unmould the agar-agar mooncakes and serve cold.

So, here's my babies !  Loving them so much. Hope you will like it too. Enjoy & have a great day everyone.

Monday, August 15, 2016

Lotus Paste Mangoes Agar-agar Mooncake 莲蓉芒果菜燕月饼

This year I'm coming back with some exciting yummy chilling mooncakes which going to rock the coming festival ! Its been years since I started another batch of jelly mooncakes. Hope you guys will love it too !

The other day, hubby said I am a blogging addict. Well, I guess I have to disagreed with him. You see, as a mother of two I've already spent my whole life in taking care of my children & my other half. I have no extra time for myself, but blogging has built me a tiny little path to meet the outside world. Its also a little something to keep me moving on and started telling myself  "You're not alone !"

So, here's what I did.
Ingredients :
280gm   lotus paste, divide into 35gm each

Note :  wrap lotus paste with plastic sheet then press it with a round mini size mooncake mould to shape it. Unwrapped paste and set aside.

Ingredient for lotus paste fillings :
250ml  water
100ml  evaporated milk
2-1/2 TB  sugar
3 tspn  agar-agar powder
3 pandanus leaves, rinsed
8 muffin cups

Ingredients for mangoes : (for 4 pieces)
400ml  water
80gm  sugar
2-1//2 tspn  agar-agar powder
1/2 cup  mangoes, finely chopped
3 pandanus leaves, rinsed

Method :
(1) put together all ingredients for fillings and bring it to boil till everything totally dissolved. Discharged pandan leaves.
(2) pour one tablespoon agar-agar mixture to each muffin cups and let it set (for about 3 minutes).
(3) then place lotus paste to the center of the cup and top each with the remaining agar-agar mixture till the paste is well covered. Set aside to cool till set.
(4) now,  put together all ingredients for mangoes layer except mangoes chunk and bring it to boil till everything totally dissolved.
(5) discharged pandan leaves and stir in mangoes chunk till everything well combined.
(6)  next, place about 1-1/2 TB mangoes hot mixture to each mooncake mould and let to set (for about 3 minutes).
(7)  when ready, place lotus paste to the center of the mould and fill each with the remaining mangoes mixture till the filling is well covered.
(8) keep the agar-agar mooncakes refrigerated till set.
(9) finally, unmould the agar-agar mooncakes and serve cold.

This lotus filling turns out looking very thin but actually it is not. You can still clearly seen the layering after cutting it.

I am on cloud 9 ! Looks how gorgeous the jelly mooncake turns out.

And the lotus paste filling turns perfect as well. Absolutely a beauty !  Enjoy & have fun everyone.
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