Got the opportunity to try this famous coffee bun when I and my 2 colleagues went to Kuala Lumpur 2.5 years ago. In Malaysia, this coffee bun is famously called Roti Boy. It was very easy to find the bakery that sold this bun, you can tell by the smell of the coffee from 300 meters away from the bakery.
So, today while I'm waiting my hubby back from work I tried to make it and I'm so happy when I saw the buns were beatifully rised and the coffee 'topper' were melted as my expectation.
And same as the one sold at bakery, I can smell the coffee came out from the oven. Once, the buns came out from the oven, I can't wait too long to try it. The bun is soft with coffee flavor for the filling and the toppers. It is so good.....For all coffee lovers, you must try this. I guarantee you will like it :)
Roti Boy (Coffee Bun)
The Buns' Recipe are from Joy of Cooking
The Filling and Toppers are from Kitchen Corner *with a little change from me*
200g butter (softened)
1 tsp coffee mixture (1/2 tsp granulated coffee dissolve with 1/2 tsp water)
70g brown sugar
100 gr butter
80 gr icing sugar
80 gr beaten eggs (2 small eggs)
2 tsp granulated coffee dissolve with 2 tsp water
A pinch of cinnamon powder
100 gr plain flour
500 gr bread flour
2 sachets (@7gr) active dry yeast
35 gr granulated sugar
25 gr dry milk powder
1 large egg
1 large egg yolk
50 ml evaporated milk
175 ml water
1/2 tsp salt
75 gr unsalted butter
For the filling:
Using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the coffee mixture for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.
For the toppings:
Beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.
For the buns:
In a mixing bowl, mix all dry ingredients until well mixed. Add in egg, egg yolk, evaporated milk and water. Knead with hook attachment over speed 2. When the dough become a smooth dough add in salt and butter and continue the kneading process until the dough become smooth and elastic but not sticky. Let the dough rest for about 30 minutes or until doubled in bulk.
Pinch dough to let the air out. Divide the dough into 12 little doughs, shape it into balls. Fill it with the butter filling. Seal it tightly. Place each doughs on a greased baking sheet, leaving about 3 inches space between each one to avoid sticking to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
Before baking time, pipe out the toppings in a spiral start from the top center of each buns. Then, bake it for 12 minutes at 400F preheated oven.
Bailey's is the most alcohol drink that I like. For my tastebud, its not too alcoholy and not as bitter as other alcohol drink.
Actually, I am not the kind of person who can drink alcohol. The very first time I drank alcohol is when I was in high school, and that is Singapore Sling, and even though we (me and my 2 other girl-friends) shared it together yet I still fell sick the next morning. So, from that day I always refused to drink any alcohol drink.
But, Bailey's is a different story :). Tho I dare not drink a full glass of serving, but I like it *it isn't bitter at all*.
Since I made tiramisu ice cream which contained rum and kahlua, I've been craving bailey's ice cream. For some reason, I'm unable to make it until one day, I took *forced exactly* my hubby to buy bailey's irish cream at liquor store.
Then....here we are with this creamy rich bailey-ish ice cream which I changed the recipe here and there from the original recipe. I love love love it!
Bailey's Ice Cream
600ml whole milk
450ml heavy cream (double cream)
150ml Bailey's Irish Cream
1 tsp vanilla extract
3 large eggs
5 large egg yolks
2 teaspoons pure vanilla extract
Combine the milk and cream in a medium saucepan. Stir in vanilla extract.
Bring the mixture to a simmer over medium heat. Boil it until barely boiling.
Combine eggs, egg yolks, and sugar in a medium bowl. Beat on medium speed until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise).
Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey's, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Process custard according to the ice cream machine manufacturer's directions.
The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Alcohol contained ice cream will take about 10 hours to freeze.
I'm interested with the shapes of this dumplings when I saw it at my talented friend's blog, Sinta from CG. Then, from her blog too, I found this wei-chuan's cookbook that convinced me to order it. So, after took a while, at last I received my dimsum book a week ago.
Once I got it, I made lots of plans already for which dim sum from the book that I want to make :). And this four-flavor dumpling is my first project. So, don't be surprise, I spent 2 hours to make it! The shaping process took me for ages! It's not bad for a beginner like me, right? :).
All my time that I spent and my energy to make it are paid off when I heard my hubby compliments me, "The look is great and the taste is good!". I love cooking, I love baking, and I love making people smiling when they eat my foods, just as simple as that :).
2-1/2 cup AP flour
1/2 cup boiling water
1/4 cup cold water
1 cup lard or shortening
1 lb ground pork
1-1/2 cup shrimp, deveined, shelled, ground.
1 cup bamboo shoots, coaresly chopped
4 stalks green onion, chopped
1 tbsp ginger, chopped
2 tbsps tapioca starch
3 tbsps cooking wine
2 tbsps sesame oil
1 tbsp sugar
1 tbsp salt
1/2 tsp pepper
Green onion, chopped
4 egg yolks, stir fry to half solid, chopped
4 egg whites, stir fry to solid, chopped
Combine all ingredients and mix it thoroughly. Set aside
In a mixing bowl, combine flour and hot water and mix. Add in cold water and lard, mix it with hook attachment and set on speed 2. Mix it until all ingredients are well mixed.
Dust a flat surface board with flour. Transfer the dough on to the prepared board. Knead it for 2 minutes until smooth. Roll the dough into a long log shape, then cut it into 24 pieces. Use a rolling pin to roll each piece of dough into a thin 2 inch circle. Repeat for the rest of the dough.
Place 1 tbsp or 1 portion of 24 of the filling in the center of a dough circle. Pinch together the opposite edges at the midpoint. Bring the other opposite edges to the midpoint and squeeze together to form four loops. Shape the loops into pockets. Fill each pocket with one of garnish ingredients. Steam the dumpling over boiling water, over high heat for 7 minutes. Remove and serve it.
The looks are not as good as the taste. That's true! I loved chicken feet dimsum style since I was a kid. I always ordered chicken feet everytime my family and I went to dimsum restaurant in Jakarta. And, there were times when I craved chicken feet then I just bought it in to go box and ate it at home :). But the funny thing is I only like chicken feet in dimsum style. I would refuse to eat chicken feet if it is not cooked in the way dimsum style cooked.
When my hubby saw chicken feets in our slow cooker, his face changed suddenly became 'yuck' face....hahaha. I know he dislike chicken feet. He always said,"It is disgusting, the feets were digging dirty things!" I explained to him that of course those feets are clean cause I washed it over and over again. But still he refused to eat it tho it smells good.
Believe me or not, in Indonesia, when a baby is starting to eat rice porridge, we will use chicken feet's broth and to cook the porridge. I don't know now, but that was happened long time ago at my mom's era :). When I told this to my hubby, again, he showed me funny faces :)). Then he said,"This is America, we will not feed our babies that kind of foods" :).
Ok, let's back to the food. This is my first attempt to make it. I got the recipe from here. The recipe is easy, but you just need to be careful when you fry the feets, the oil will splash all over your kitchen. So, the best way is cover the skillet with a lid and let it fried. Also, prepare a big container full of very cold water, so once the feets are fried, you can dump it to the prepared cold water immediately.
For me, I am so satisfied with my first homemade chicken feet dimsum style :).
Angsio Ceker Ayam (Black Bean and Garlic Chicken Feet
2 lbs chicken feet, deep fried until dried. Soak it in the very cold water and keep it in the refrigerator for at least 4 hours or overnight.
8 cloves garlic, bruised
6 pieces star annise
2 tbsps oyster sauce
3 tbsps Indonesian ABC salty soy sauce (or any other brand)
3 tbsps mushrooms soy sauce
3 tbsps shaoxing wine
3 tbsps cooking wine
4 tbsps sugar
1-1/2 tbsps salt
1 tsp white pepper
1 liter water
Red Yeast Rice (or you can use 1/4 tsp red coloring food)
2 tbsps chopped garlic
2 red chillis, coarsely sliced
3 tbsps salted black bean
3 tbsps sesame oil
2 tbsps tapioca starch dissolved with 1 tbsp water
Place the fried chicken feets in the slow cooker. Set aside.
Heat 2 tbsps oil in a skillet, stir in garlic until fragrant. Pour in shaoxing wine, cooking wine and water. Add in the rest of spices A, well stirred and let it boiled.
Pour the whole sauce into chicken feets in the slow cooker. Set the slow cooker at low heat, and cook it for 8 to 10 hours until the chicken feets are tender.
In a skillet, stir in garlic until fragrant, then add in salted black bean and red chillis, well stirred. Transfer it to the chicken feets in the slow cooker, stir well. Pour tapioca starch solution, stir it until thicken. Drizzling with sesame oil. Set the slow cooker at warm heat.
Whoever dislike durian, they don't know what they are missing out :). Most Asian people love durian, including me!
So, when I found this durian soft cheesecake recipe, I am so excited and can not wait to make.
In the math method, cheese plus durian equivalent HEAVENLY! That's true! Additional of soft sponge *when normally you put crushed crackers* really made this cake is delightful! Overall, it just melts in your mouth.
For the recipe, I modified a bit from the original recipe and put more seedless durian in it.....so YUMMY!
Durian Cheesecake (Soft version)
Sponge Cake 9" round pan:
3 tbsps (40 gr) unsalted butter, melted, cooled
6 egg yolks (100 gr egg yolk)
2 tbsps (20 gr) caster sugar
160 gr egg white
1/2 cup (75 gr) caster sugar
2 ounces (55 gr) all-purpose flour
1 slice 9" sponge cake
16 oz (500gr) cream cheese
4 egg yolks
200ml fresh milk
2 cups (400gr) seedless durian
4 egg whites
2/3 cup (120 gr) caster sugar
For The Sponge Cake:
1.Prepare a baking tray lined with baking paper.
2.Whisk the egg yolks with sugar in a double boiler until thicken and pale in color.
3.In another bowl whisk the egg whites with caster sugar until peak foam.
4.Fold the egg yolks into the egg whites then gently fold in the shifted flour.
5.Pour some egg's mixture into a clean bowl then mix in the melted butter until well combine. Pour back into the mixture of no.4 and mix gently until everything well combine.
6.Pour the batter into prepared baking tray and spread evenly.
7.Bake at 375F (190C) for 10 - 12 minutes. Do not over bake it.
8.Remove the cake from the baking tray immediately when it come out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.
For The Durian Cheesecake:
1.Preheat the oven to 350F (180C). Line a 9" round cake pan with greased and floured baking paper (or wax paper) and put in a slice of prepared sponge cake
2.Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, seedless durian and mix well.
3.In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix into durian-cream cheese mixture in 3 batches.
4.Pour mixture onto sponge cake.
5.Steam bake the cheesecake at 350F (180C) for 20 minutes. Reduce the heat to 250F (130C), cover the pan loosely with alumunium foil and bake for another 1-1/2 hours. Remove the alumunium foil and continue to bake for another 1 hour.
6.Leave cake to cool in the oven with ajar door for 1 hour. Chill in the fridge for overnight.