Bread Maker Fun : Homemade Pizza Crust 自制比萨饼皮

This is a very simple, fuss free recipe. If you do not have a bread maker, simply use hands to knead till right texture and leave it in oven to rest for about 1 hour. Do not need to power on the oven when dough is resting in the oven. It's really that easy!

Ingredients for Pizza Crust Dough (enough for 2 large pizzas) :

• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp coconut or peanut oil
• 1/2 cup lukewarm water
• 2.5 to 3 cups bread flour
• 1 to 2 tsp dried rosemary (finely chopped)
• 2 tsp instant yeast

(tsp = teaspoon; tbsp = tablespoon)    

Tip 1 : Store yeast in freezer for longer life and effectiveness.

Tip 2 : When adding ingredients, do not let yeast get in direct contact with salt and water. Salt is a yeast inhibitor. It would retard or stop yeast activity.

Method :

1. Add all ingredients (in accordance to sequence mentioned above) into bread maker's bread pan.
2. Mount bread pan into bread maker and close lid. 
3. Set breadmaker to 'Dough' mode. Press 'Start'. 
4. The knead blade would start working. After about 5 minutes, you should see a nicely kneaded dough. In the first few minutes, if you see the dough being too watery, add a little bread flour. If you see the dough being too dry, add a little water (tsp by tsp) slowly until satisfied. Leave the dough in the bread maker for about 1 hour. 
5. Preset oven to 220C.
6. Line pizza baking tray with baking paper. Remove dough from bread maker and split to half. 
7. Roll dough to desired thickness and shape (with rolling pin or hands).
8. Top with preferred pizza toppings/ingredients.
9. Bake entire pizza/pizzas in oven for 30 mins at 220C (subject to thickness of crusts and toppings).  
10. Remove from oven and serve.

Notes : 

a.  I used only half portion dough to make 1 pizza on first day and used an air-tight container to keep the other half portion dough in the chiller. I made the 2nd pizza on the 3rd day. If you intend to keep the dough longer (up to 2 weeks), do freeze the dough. 

b. Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 

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Mixed Berries Yoghurt Chiffon Cake 杂莓优格戚风蛋糕

Ingredients (for a 20 cm tube pan) :

Group A (Egg Yolk Batter) Ingredients

• 5 egg yolks (est. 65 gm egg each)
• 30 gm castor sugar
• 70 gm cake flour (sieved beforehand)
• 55 ml vegetable oil
• 1/4 tsp baking powder (sieved beforehand)
• 1/8 tsp salt
• 60 ml mixed berries yoghurt drink
• 1 to 2 drops red gel food colouring (I used Wilton) if your yoghurt drink has no colour. I used Farm Fresh brand yoghurt drink (available at NTUC Finest) that has no colouring.

Group B (Egg White Batter) Ingredients

• 5 egg whites (est. 65 gm egg each)
• 50 gm sugar (subject to your preferred sweetness level)
• 1/8 tsp cream of tartar

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour about 3 to 4 cups water into a tray and insert below baking rack.
2. In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.
3. Fold in oil, mixed berries yogurt drink and 1 drop of red gel food colouring (if your mixed berries yoghurt drink has no colour) into same bowl and mix well. 
4. Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.
5. In a separate clean mixing bowl, add egg whites and whisk till foamy. 
6. Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed 
7. Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. 
8. Check if the batter colour is what you desire. Adjust by adding another drop of red gel food colouring if necessary.
9. Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.
10. Transfer batter to a 20 cm tube pan.
11. Tap baking pan against kitchen top a few times to rid air bubbles.
12. Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. 
13. Steam bake in oven at 150C for +/-60 minutes. 
14. Remove from oven once satisfied with the colour of cake at the end of baking time.
15. Immediately invert to cool. 
16. Wait till cake is completely cooled down before dislodging from tube pan.
17. Slice and serve.

Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 

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If you prefer, you may apply just 4 eggs in this recipe. Everything else remains the same except you get a shorter cake, like the one in the 2 pics below. 

I added 2 drops of red gel food colouring because the yoghurt drink that I used has no colour. If your yoghurt drink is already in your desired colour, you may not need to use food colouring. 

Air Fried Prime Ribs 空气炸锅排骨 (Version 2)

Main Ingredients :

• 3 to 4 pcs large fresh bone-in pork ribs 

Marinade/Seasonings :

• 1 tsp hoisin sauce (or to taste)
• 1 tsp garlic black bean paste (or to taste)
• 1 tsp minced ginger (to taste)
• 1 to 2 tbsp honey (or to taste)

Method :

1. Rub a little salt on ribs, rinse and pat dry.
2. Combine marinade/seasonings in a tray/plate and mix well. Dip pork ribs into marinade mixture and leave to refrigerate overnight or at least half a day in the same plate/tray.
3. When ready to cook, arrange marinated pork ribs on a lined baking tray. Pour marinade sauce over ribs.
4. Air fry at 250C (or highest temp of your air fryer) for 5 mins. 
5. Adjust air fryer temperature to 150C for 20 to 25 mins (subject to size and thickness of meat). Flip the ribs at half-time.
6. When done, continue to air fry at 250C (or highest temp of your air fryer) for another 5 mins to 10 mins (subject to highest temp of your air fryer). 
7. Pork ribs should be slightly charred on the outside and still tender and succulent on the inside. Serve whilst hot!

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Mango Yoghurt Chiffon 芒果优格戚风蛋糕

Ingredients (for a 20 cm tube pan) :

Group A (Egg Yolk Batter) Ingredients

• 4 egg yolks (est. 65 gm egg each)
• 30 gm castor sugar
• 70 gm cake flour (sieved beforehand)
• 50 ml vegetable oil
• 1/4 tsp baking powder (sieved beforehand)
• 1/8 tsp salt
• 60 ml mango yoghurt drink

Group B (Egg White Batter) Ingredients

• 4 egg whites (est. 65 gm egg each)
• 50 gm sugar (subject to your preferred sweetness level)
• 1/8 tsp cream of tartar

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour hot water into a tray and insert below baking rack.
2. In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.
3. Fold in oil, mango yogurt drink into same bowl and mix well. 
4. Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.
5. In a separate clean mixing bowl, add egg whites and whisk till foamy. 
6. Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed 
7. Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. 
8. Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.
9. Transfer batter to a 20 cm tube pan.
10. Tap baking pan against kitchen top a few times to rid air bubbles.
11. Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. 
12. Steam bake in oven at 150C for +/-70 minutes. 
13. Remove from oven once satisfied with the colour of cake at the end of baking time.
14. Immediately invert to cool. 
15. Wait till cake is completely cooled down before dislodging from tube pan.
16. Slice and serve.

Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 

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Coffee Agar Agar Zebra Chiffon 咖啡布丁戚风蛋糕

I couldn't make up my mind. I wanted to try baking a custard layered cake but I do not have all the essential ingredients. I wanted to try baking a zebra chiffon but I'd never done it before.....So in the end...I married them all and did a Coffee Agar Agar Zebra Chiffon 咖啡布丁戚风蛋糕. It's my own creation. I used both instant coffee and coffee liquor to get a nice coffee aroma. Loving it! 

Group A - Cake Ingredients (For Yolk Batter) :

• 120 gm TOP or cake flour
• 1 tsp baking powder
• 5 egg yolks (est. 65 gm eggs)
• 2 tbsp kopi-o instant coffee
• 1 tbsp coffee liquor (optional) 
• 80 ml full cream milk
• 75 ml vegetable oil
• 30 gm sugar

Group B - Cake Ingredients (For Egg White Meringue) :

• 5 egg whites (est. 65 gm eggs)
• 80 gm sugar
• 1/2 tsp cream of tartar
• 2 tsp unsweetened cocoa powder (sieve beforehand)(to create darker colour meringue)

Group C - Coffee Agar Agar Ingredients :

• 10 gm agar agar powder
• 100 ml full cream milk
• 1150 ml water
• 1 sachet kopi-o instant coffee bag
• 1 tbsp coffee liquor (optional)
• 80 gm sugar (or to taste)

Method :

1. Sieve top or cake flour, baking powder and cocoa powder into a bowl.
2. In a separate bowl, add egg yolks with other Group A's ingredients (i.e. sugar, milk, instant coffee, coffee liquor, and vegetable oil. Whisk till even.
3. Fold in sieved cake flour and baking powder bit by bit. Whisk till even.
4. Pre-heat oven to 150C. Add a tray of water in the oven (for steam baking).
5. In a mixer, fold in egg whites and cream of tartar (from Group B). 
6. Start mixing at low speed. Add sugar slowly (from Group B).
7. Turn mixer to medium speed and mix till firm peak.
8. Combine meringue onto egg yolks mixture in 3 batches. Gently fold till even.
9. Divide combined cake mixtures into 2 equal bowls. 
10. Mix cocoa powder (from Group B) into only one bowl and gently fold to create a darker cake mixture.
11. Line baking paper at bottom of a 7-inch round cake tin.
12. Gently fold in alternate colours into cake tin layer by layer. Scoop equal amount of each colour every time. 
13. Gently tap cake tin few times to remove any air bubbles after each layer.
14. Steam bake at 150C for +/- 70 minutes (subject to oven size and brand).
15. Insert bamboo skewer into cake to check if they are fully cooked. 
16. Remove from oven when ready. Immediately dislodge cakes from tin.
17. Allow cakes to cool completely to room temperature on cooling rack.
18. Meanwhile, prepare coffee agar agar by bringing to boil all the Group C ingredients in a pot at low heat. Keep stirring till the jelly powder and sugar are fully dissolved and turn off heat when mixture starts bubbling. 
19. Discard instant coffee satchet. Sieve agar agar mixture till desired smooth texture.
20. Fold in a thin layer of agar agar mixture onto a very clean cake tin. Allow to cool for 1 minute. Arrange the entire cake into cake tin (leaving some space all round). Scoop agar agar mixture over it until the top is nice and smoothly covered. 
21. Allow to cool in room temperature before chilling them overnight in refrigerator. 
22. When agar agar is set overnight, dislodge entire cake from tin. Slice and serve.

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Savoury Treasures in Konnyaku 蒟蒻宝中宝

This savoury konnyaku can be served as a cold dish/starter on any dining table. It's full of treasures embedded in the cool jelly! Just like digging for treasures! 好像寻宝一样! The CP chicken gyoza is surely the jewel amongst the treasures! Refreshing, yummy and easy to make in just 5 simple steps!

Unique on first bite, but the more you dig in, the more you'd be enchanted with the layerings of flavours : Sweet (from konnyaku and wolf berries). Savoury (from gyoza and chicken stock). Tangy (from fresh ginger shreds and vinegar). Fragrance (from the osmanthus). Very refreshing yet enticing.

#CPCreativeGyoza @CP Singapore

Recipe : 

Ingredients


• 8 pcs frozen CP chicken gyoza
• 250 ml chicken stock (store bought or homemade)
• 500ml water
• 1 tbsp black vinegar
• 150 gm konnyaku jelly powder
• 1 tbsp dried osmanthus flowers
• 1 tbsp wolfberries (pre-soaked and drained)
• 1 pc 3 to 4 inch sized ginger (peeled and shredded)
• a handful coriander
• a pinch of salt


Method

1. Steam frozen CP chicken gyoza for 15 to 20 minutes and set aside to cool down.
2. Line 8 tart moulds (egg tart size) with coriander, wolf berries and shredded ginger. Insert 1 pc CP chicken gyoza into each tart mould. Set aside.
3. Bring chicken stock, water and vinegar to boil in a pot. At low heat, add osmanthus flowers, konnyaku jelly powder and a pinch of salt. Keep stirring till the konnyaku powder is fully dissolved and turn off heat when mixture starts bubbling. 
4. Fold mixture onto tart moulds and allow to cool in room temperature before chilling them in refrigerator. 
5. Dismount from tart moulds and serve when konnyaku is set.