Monday, September 29, 2014

Bag Sewing Projects

 

After I started the wristlets projects, I found many free online bag tutorials which were not as difficult to follow as I thought. With so many scrap curtain fabrics that my ex-classmate,Cecelia gave me after she shutdown her curtain fabric shop, I decided to fully utilize them. Instead of making more small wristlet and phone bags, it was time for me to take the challenge of making bigger bags.

2014 Wristlet collections

izawristlet

phonewristlet

mywristlet

I am really not a handbag person as I seldom wear handbag to work or even for shopping. Because of this, the likes of branded handbags such as Gucci, Prada, LV etc. were never in my “must have” list. I am ok to settle with any bag as long as it is functional. These online DIY bag patterns are functional and pretty. They are great for own use and also great as gifts to give away.

The following bag collections are the results of the many weekends that I spent since end of last year. Whenever I was not into baking, these sewing projects took place.

Most of these bags were no longer with me, except for the following three bags, which I just couldn’t give them up due to their nice fabric pattern.

Pleated bag by U- handbag

pleatedbag

My favorite evening bag, Rosette round handle bag

rosettebag

and this latest collection Diana Hobo bag

dianahobo_bagcollage

The following bags were gifts that I gave away to relatives, friends and colleagues for various functions such as New Year, new born and farewell.

These were diaper bags for my Finance team members. You can get the free diaper bag tutorial from here

diaper bag_collage

diapertotebag_collage

New year bag for my second Sister-in-law, Phoebe Bag pattern by Rebeka Lambert.

phoebebag_collage

Farewell gift to my ex-IT staff, round wooden handle tote bag.

mazurabag_collage

The latest hobo bag to my ex-Finance member.

shirleybag_collage

These bags may not be made from fancy expensive material, but every bag made was a limited edition as they never shared the same bag and fabric patterns. For all the bags that I gave away, I hope the new owners would cherish them dearly and whenever they used it, I would be in their thoughts.

Or maybe I should sign off my master pieces by making a small embroidery to be sewed inside as my own brand. clip_image001

Friday, September 12, 2014

Mrs NgSK’s Butter Cake 牛油蛋糕

 

Butter cake again ? Recipe #3

Following up from my previous post, here I am introducing another great butter cake recipe from a blog which I came across while I was researching on butter cake recipes.

I was glad that my trial turned out successful. The cake tasted really soft and moist as claimed by the blog post. The main difference of this recipe as compared to the last 2 recipes I blogged before was this recipe required the egg whites and yolks to be separated and to beat the white and sugar into stiff egg white. More skill was needed to make this cake as stiff egg white was not easy to make.

 

P1000604

Crack free butter cake Smile

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P1000606

P1000618

I baked this cake for my late mother-in-law’s passing anniversary jìrì () prayer ceremony. Besides this cake, I also made my signature dish roasted pork belly while Auntie Lan made rice dumpling ( Bak Chang). It was a sumptuous lunch for her.

Collage 2014-08-03 12_32_40

Mrs Ng SK's Butter Cake

The recipe adapted from Wendyinkk's blog. This butter cake recipe originated from one of the church members of Mrs Ng SK.

Ingredients

  • 230g Butter ( I used the whole butter 250g)
  • 150g Caster Sugar
  • 4 eggs ( about 200g), separated into whites and yolks
  • 200g sifted self-raising flour
  • 60ml milk
  • 1 tsp. vanilla essence
  • 50g caster sugar

Instructions

  1. Preheat oven to 180 C for at least 15min, line the base of 8” baking pan with parchment paper and grease the sides of the baking pan.
  2. Cream butter, sugar and vanilla at medium speed till pale and fluffed up.
  3. Add in egg yolks, one at a time making sure it's well mixed before adding the next.
  4. Add half of the flour, mix at slow speed. Add in milk, mix then the remaining flour.
  5. In a separate bowl, whisk egg whites with 50g caster sugar till soft peaks.
  6. Scoop ⅓ of the egg white into the batter, and mix it thoroughly, to lighten up the batter.
  7. Add in the remaining egg whites and fold it in with a spatula.
  8. Pour into the lined baking pan and level.
  9. Place in the middle rack of the oven, bake for 45 minutes at 170 C
  10. Lower the temperature to 150C at last the 15 minutes if you see the top is too brown, or using a aluminum sheet to cover the top.
  11. Using a skewer to check doneness of the cake by poking into the center of the cake, if it's cooked, the skewer comes out clean.

    牛油蛋糕

    改编自Wendyinkk的博客的配方。这奶油蛋糕配方源自她的教会成员之一。

    成份 :

    230克牛油(我用250克) 150克砂糖, 鸡蛋4个(约200克) ,分为蛋 白和蛋黄, 200克过筛自发面粉, 60毫升奶, 1茶匙香草精, 50克砂糖

    做法:

    1. 烤箱预热至170℃。最好先预热15分钟

    2. 将烤箱预热至180℃15分钟, 可减少至170, 烤盘抹油或置油纸。

    3. 使用低速将牛油+细砂糖一起混合搅拌,换到中速打至松发变白。

    4. 在糖还没有完全溶解,倒入第一个蛋黄后继续搅拌,每次加蛋奶油完全吸收蛋黄后,再加入蛋黄搅拌至蛋黄搅拌完毕。再加入香草精拌匀。

    5. 面粉划分为二分次拌入,鸡蛋奶油里最低速度搅拌混合 最后,加入牛奶拌匀。

    6. 在另一个碗,搅拌蛋清和50克细砂糖,搅拌至软峰 即蛋白膏的峰尖挺立不下垂并硬性发泡。舀蛋白膏分为三次拌入面糊中调匀了。

    7.把面糊倒入抹油的烤盘。在桌子上轻轻地震动和敲击烤盘面糊均匀分布​​,并让空气排出。

     8.将烤盘放进烘箱中架。烤45分钟或至金黄色。 用牙签/串以测试,串出来干净,它已熟, 从烘箱中取出,让烤盘冷却5分钟后才除去烤盘倒出蛋糕。

    注意事项:
    如果蛋糕表面过焦,最后15分钟可在面蛋糕覆蓋一張鋁箔紙

    Wednesday, August 27, 2014

    Butter Cake 牛油蛋糕

    Butter cake recipe # One

    For many baking rookies, this seem to be one of the basic cakes to try out with right? I was one of them. However, I soon found out that this cake was not as easy as it may have seemed to be rated by most of the recipes.

    When baking butter cake, I bet many of you might experience one or both of the following problems, which to me was really demotivating.

    1st – Why my butter cake taste dry?
    So far, I had attempted 3 times, with 3 different types of butter and experienced 3 different consistency of moistness.  Apparently, to yield a moist buttery butter cake, the key is very much depending on the type of butter and liquid used in the recipe.

    2nd – Why my butter cake crack in the middle? So far, out of the 3 trials, only the recent birthday cake that l made for my son turned out with perfect flat and smooth surface. In my previous two attempts, the cakes cracked miserably in the middle like an earthquake. So, what did I do in my recent trial that made a difference from the previous ones? For this trial, even though I did use a different recipe but I believed the key change was more of using a round cake pan rather than a loaf pan, which I happened to use for my previous 2 butter cakes.

    Thanks to Joy of Baking that helped to solve my mystery. In her blog, she pointed out most cakes baked in loaf, bar or ring pans crack slightly due to the confined space. Hence, if smaller cake pan is used, it is much easier for the cake to rise and crack in the center. In addition, oven temperature also plays an important factor - too hot an oven temperature causes the cake to peak faster in the middle and erupt, resulting in cracks.

    To avoid too hot an oven, it is best to bake with lower temperature in the beginning ( around 160/170 degree Celsius) and adjust placement of the cake to bottom rack of oven instead of the middle rack to make the top brown slower than the sides.

    The following were the loaf butter cakes I made comparing to the one bought in a store. Both had the same crack effect in the center. I baked these 3 loaf of butter cakes in April during Qīngmíng festival (清明節) prayer to pay honour to my late mother and parents-in-law.

    buttercake_collage

    Initially, it was disappointing seeing the cracked cakes came out from the oven. However, when my family members especially my father who tasted the cake and praised highly its moistness and buttery taste with positive comments that the cake was tastier than those from the store, I felt so much relieved!clip_image001[4]

    This butter cake recipe is adapted from Agnes Chang's Baking Made Easy, (蓝赛珍,轻轻松松学烘焙) but I added more milk in the recipe to give it more moisture. For this recipe, I used Buttercup brand butter which was not really butter but margarine. I was surprised that the cake turned out to be as moist and buttery as a branded butter.

    Last month 14th of July, in celebrating my son’s 10th birthday, I did another attempt by using an expensive branded butter, SCS butter. This time I opted for a different recipe, adapted from Christine’s Recipes Butter Pound Cake. Click the link to access this recipe directly from her famous food blog.


        roundbuttercake_collage

    I was pleased to see a crack free round butter cake. clip_image001[6]However, my family felt that the taste of this cake was drier and not as moist as my previous butter cake. I was not sure whether it was due to the change of recipe or the butter that I used. 

    Thanks to hubby’s great calligraphy writing skill that transformed this plain looking butter cake into a nice looking birthday cake. clip_image001[7]


    raycutcake10thbd_collage

    Shared below is the butter cake recipe adapted from Agnes Chang’s Baking Make Easy.

    BUTTER CAKE

    P1000501


    Source: Agnes Chang’s Baking Make Easy

    Ingredients:
    250g butter, at room temperature
    250g self rising flour
    200 -250g castor sugar ( I reduced to 180g)
    4 eggs
    4 tbsp. fresh milk ( I added 6tbsp.)
    1 tsp. vanilla essence
      

    Methods:
  1. Preheat oven to 180°C for 15 minutes. ( I reduce to 175)
  2. Lightly grease a 22cm round baking tin or line it with grease-proof paper.
  3. Sieve self rising flour and set aside.
  4. Mix butter and sugar using low speed until well combined.
  5. Change to medium speed and beat until light and pale in yellow.
  6. (Note: Sugar has not dissolved yet).
  7. Add in the first egg, beat well after each addition of egg until creamy.
  8. Scrape down the sides for even mixing.
  9. Add in vanilla essence and mix well.
  10. Divide flour into three portions, use lowest speed to mix in flour.
  11. Scrape down sides for even mixing.
  12. Finally, add milk .
  13. Pour the mixture into the greased baking tin.
  14. Shake and tap on table  lightly to distribute cake mixture evenly and to get the air out.
  15. Place the cake at the lower rack in the oven.
  16. Bake for 45 minutes or until golden brown and cooked.
  17. If a toothpick/skewer comes out clean, it is done.
  18. Remove it from the oven and leave the cake in the tray to cool on the rack for 5 minutes before removing from tray.

  19. Notes:

  20. If the cake turns brown too quickly, cover it loosely with a piece of aluminum foil towards the last 15 minutes.
     
  21. 牛油蛋糕




    资料来源:蓝赛珍,轻轻松松学烘焙


     


    材料:
    牛油250克
    白砂糖 - 180-200g
    全蛋 4个
    低筋面粉250克(过筛)
    发粉 1茶匙 (过筛)
    鲜奶 4汤匙
    半茶匙盐
    1茶匙香草精


    做法:

    1.     烤箱预热至180。最好先预热15分钟

    2.     将烤箱预热至18015分钟, 可减少至175 烤盘抹油或置油纸。自发面粉过筛。

    3.     使用低速 将牛油+细砂糖一起混合搅拌,换到中速打至松发变白。

    4.     在糖还没有完全溶解,倒入第一个鸡蛋液后继续搅拌,每次加蛋奶油完全吸收蛋液后,再加入蛋液搅拌至蛋液搅拌完毕。再加入香草精拌匀。

    5.     面粉划分为三分次拌入,鸡蛋奶油里最低速度搅拌混合 最后,加入牛奶拌匀。

    6.     把混合物倒入抹油的烤盘。在桌子上轻轻地震动和敲击烤盘使蛋糕混合物均匀分布​​,并让空气排出。

    7.     将烤盘放进烘箱中的下架。烤45分钟或至金黄色。 用牙签/串以测试,串出来干净,它已熟。

    8.     从烘箱中取出,让烤盘冷却5分钟后才除去烤盘倒出蛋糕。


    注意事项:
    如果蛋糕表面过焦,最后15分钟可在面蛋糕覆蓋一張鋁箔紙。







    Friday, August 8, 2014

    Pumpkin Loaf (Tangzhong) 南瓜汤种面包


    Healthy Golden Vegetable bread

    Pumpkin is one of our family favourite vegetables, if you search thru my blog you will find quite a number of recipes using pumpkin with various cooking methods from baking, stir fry to porridge making. 

    Last week, pumpkin was on offer in the local market and we have bought one at a good price. With only 4 of us in a family, I used to buy a cut portion of a pumpkin. This time with a whole pumpkin,  Since, I decided to use some for bread making. 

    Those who follow my blog will know that I love making Tangzhong bread. While google through the net, I came across one of my favourite food blogger Christine’s Recipes Tangzhong Pumpkin loaf, which was exactly the right bread recipe that I was looking for.

    Thanks to Christine, her recipe never fails me. I have another great soft fluffy loaf that I hope can last for 2 days of breakfast meals for my family !
    Photo Editor http://www.tuxpi.com pumpkinbreadcut
    Following are the main ingredients to make this pumpkin bread. For the full recipe, check out Christine’s blog.

    Main Ingredients:
    • 120g Tangzhong (please refer to this to make Tangzhong)
    • 100 g pumpkin puree
    • 50 g whisked egg
    • 110 ml milk
    • 40 g honey
    • 12 g milk power
    • ½ tsp. salt
    • 350 gm bread flour
    • 2 tsp. instant dried yeast
    • 25 gm butter, melted

    pumpkin_breadcollage
    After kneading use windowpane test to test dough elasticity before placing it back into the greased bowl to start the proofing process.

    Once the second proofing is finished, brush whisked egg on surface then placed the dough into oven to bake with 180C degree for 30 minutes.

    pumpkinbread_proofing_collage eggwashpumpkin_collage
    Leave it on rack to cool for 5 minutes before demould. Brush some melted butter on the loaf and cover with tea towel for 10 minutes. Once cooled completely, slice the bread and it’s time to enjoy the healthy vegetable golden bread!

    pumpkinbread_cutcollage


    Monday, July 28, 2014

    Sesame Kaya Buns 芝麻咖椰面包


    To my Muslim readers and friends, I would like to wish you

    Selamat Hari Raya Aidilfitri !


    During this Raya ( Muslim new year, Eid al-Fitr (Aidilfitri) ) break, my dad and brother's family came from Penang to KL for a short visit. To welcome them, I made these Kaya buns for their breakfast .Smile 

    I have introduced these buns before in my old posts but with butter crumb topping and now I gave it a new twist, by sprinkling some sesame seeds on top to make into Sesame Kaya buns.
    I made some kaya ( egg coconut jam) a few days ago, now it was just the right fillings for these buns. To learn how to make homemade Kaya, just click the link to my old posts.

    So glad to see the buns came out so feathery fluffy and soft !
    P1000598
    P1000590
    Hey! Where is the missing bun?                                      Here you are!
    kayabuns_collage
    SESAME KAYA BUNS
    sesamekayabuns_collage
     
    INGREDIENTS
    A – Sweet Bun dough
    600g bread flour or high protein flour
    2 tsp. instant yeast
    100g castor sugar
    1 tsp. salt
    3 tbsp. milk powder
    1 small egg
    325ml milk /water
    B
    50g soften butter
    C
    Some white sesame seeds
    Melted butter for glazing
     
    FILLINGS
    Kaya ( Coconut Egg )jam
    METHOD
    1. Mix all ingredients (A) knead till it can be stretched into thin sheet.
    2. Add in the butter and knead until the butter combines with the dough and continue until it becomes smooth.
    3. Place the dough into a lightly greased bowl and cover with greased cling wrap to prove till double in bulk.
    4. kayabunsrise_collage
    5. When dough double in size, to test the readiness of the dough - press dough with finger, if the impression stays and the dough does not spring back it is ready.
    6. Punch down and knead again till smooth. Rest for 15 minutes.
    7. Divide the dough into 60g each portion, flatten the dough and wrap up 1 tbsp. kaya filling and make into the form of balls.
    8. kayabunskaya_collage
    9. Arrange in a greased square/round baking tray covered with greased cling wrap and let it double in bulk for the second time.
    10. When the dough rises the second time, spray a little water and sprinkle some sesame seeds on top.
    11. kayabunsesami_collage
    12. Bake at 200 degree Celsius for 15-20 minutes or till golden brown.
    13. Remove and take out from the baking tray.
    14. Brush melted butter on baked buns.
     
    芝麻咖椰面包
     
    材料:甜面包面团
    600克面包粉或高筋面粉
    2茶匙速溶酵母
    100克细砂糖,
    1茶匙盐,
    300ml 奶/水
    B
    50克软化牛油
    C
    适量白芝麻
    软化牛油, 上光
     
    馅料
    咖椰酱
    面包做法:
    将所有材料面粉,酵母,糖和盐放入碗中搅拌均匀, 慢慢地倒入水。使用慢速度,拌打面团,直到面团形成可以拉得很薄又不会裂与有弹性, 直到面团光滑, 加入牛油揉至均匀。
    将面团取出揉成圆形,放入抹油的碗,用抹油过的保鲜膜盖上。让它发至双倍。(放在温暖的地方,以加快发面过程。)把面团打下再揉至光滑,休面15分钟。
    把面团分成60克份,包入咖椰酱馅料后做成小圆球排放在抹油过的圆/四方烤盘用抹油过的保鲜膜覆盖让它再发第二次面至双倍大。当面团发好, 用少量的水喷在发好的面团,撒上酥白芝麻.使用200摄氏烘约15-20分钟至金黄色后取出脱模后用少许软化牛油上光。

    Thursday, July 24, 2014

    Kimchi Yaki Udon 韩国泡菜炒乌冬面

     

    Another 10 minutes Korean  lunch meal

     

    friedudonkimchi

    This is another easy and quick meal that I used to rush back from office during lunch time to prepare for myself. Trust me, within 10 minutes, you’ll get to enjoy this delicious fusion of Korean & Japanese Kimchi Yaki Udon a.k.a Kimchi fried Udon noodles.

    friedeggkimchiudon

    This recipe uses similar ingredients to the previous Kimchi Noodle soup.  However the ingredients are not cooked in soup base but instead stir-fried. You can use other types of noodles as you like such as egg noodles.

    Again you can add a variety of flavor to it by adding slices of meat such as pork, chicken or turn it into seafood flavor by adding prawns and squid or whatever ingredients available from your fridge.

    I am very pleased to know that  a few of my FB friends have successfully tried out the simplified Kimchi recipe that I introduced. In fact, they localize the recipe by using chili paste made from local dried chili instead of the Korean Chili powder.  I am glad to learnt that their version of Kimchi is not only hot in taste but also hot in demand! Smile

     

    Kimchi Fried Udon

     

    cookudon_collage

     

    fried_kimchiudon_collage

     

    Ingredients:

    1 pack of udon ( you can opt for other noodles)

    3-4 pcs of fish balls/meat balls/fish cake

    1 egg

    3 to 4 tablespoon of well-fermented Kimchi with Kimchi brine

     

    Seasoning:

    1 tablespoon oyster soy sauce (to your taste)
    1 tsp. soy sauce (to your taste)

    1/2 teaspoon sugar (to your taste to reduce Kimchi sourness)

    1 tsp.of Korean chili paste ( for those who like extra heat)

     

    For garnishing:
    1 tablespoon of Gim ( Korean seasoned roasted dried seaweeds)

    or

    1 tablespoon of spring onions


    Instructions:

    1. In a small pot bring a pot of water to boil and add in Udon and add in side ingredients cook for 2 minutes, drained and set aside.

    2. Heat up a pan with 2 tbsp. of oil.

    3. Add in Kimchi. cooked Udon and fish balls stir fry a while before adding an egg and seasoning and continue to stir fry for 2-3 minutes until well mixed.

    4. Dish up and garnish with spring onions/dried seaweeds before serve.

     

    韩国泡菜炒乌冬面

    主料:

    1乌冬面或任何您所选择的面条/冬粉等

    34汤匙发酵泡菜以及泡菜卤水

    3-4个鱼丸/肉丸/鱼饼


    调味料:

    1汤匙蚝油, 你的口味

    1茶匙酱油,你的口味
    1/2茶匙,糖(任选,以降低泡菜酸味)
    1
    茶匙韩国辣椒酱的(对于喜欢额外辣的口味)

    配菜:
    1大匙,青葱的


    1
    汤匙韩国调味的烤海藻

     

    方法:
    1
    ,把一锅水煮沸,加入米粉,煮2分钟,沥干待用。
    2
    ,热油加入发酵泡菜爆香,加入配料炒香
    3。再加入乌冬面,蛋,调味,翻炒均匀3分钟。
    4
    洒上青葱/干海藻即可上碟享用。

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