Sliced Pork Ramen

Ramen soup powder.

Fresh Ramen (Serve 6 pax)
Ingredients:
375g Bread flour
1 tsp Salt
135ml Water

Soup
Ingredients:
1200ml Water
3 Tbsp miso paste
2 packs of ramen soup powder

Method:

• Bring large pot of salted water to boil. Cook fresh noodles in boiling water.
• Cool shortly under cold running water to stop the cooking process, drain and portion in the serving bowls.
• Boil the 1200ml of water in a pot, add in stock powder and simmer for few minutes. Stir in miso paste.
• Top with Nitamago ramen egg, sliced cooked pork, corn kernels or any other topping that you desire.

Cluck here for Nitamago egg recipe!

Tips:
*You may use 2 pots to cook the fresh noodles and soup at the same time.
*Use the soup to cook your sliced pork.

Nitamago Ramen Egg

Ingredients:
3 Eggs (room temperature, 60gm+-)
some ices

Seasoning sauce
40g Kelp sauce
160g Water


Method:

• In a pan, bring to boil enough water to cover at least 2/3 of all the eggs. Add the eggs into boiling water for 6 minutes.
• When your eggs are finished cooking, place them into a bowl of ice water and sit for at least 5 minutes. Carefully peel the shells, while the rest are still in the ice water.
• In a sealable bag or tub add the seasoning sauce and eggs. Cover with a lid if you are using a tub. Leave them to stand for 1 day in the refrigerator.

Eggless Tiramisu in cups

My eggless and liquor free tiramisu! Kids are safe to consume!

Ingredients:

Sponge fingers (please click here! for recipe or you may get Italian ladyfinger biscuits from supermarket)

cocoa powder

(A) Cream mixture

250 grams mascarpone cheese

1 tbsp vanilla bean paste

2 tbsp caster sugar

2 tbsp thickened cream

(B) Coffee solution for dipping ladyfingers biscuits

 3 tbsp instant coffee mix in 150ml hot water

*can be reduced to 100ml.

 

- Recipe adapted from The Baking Biatch (for original recipe and method you may click here, The Baking Biatch )

- Makes 5 cups.

Sponge Finger Bites

Ingredients:

A
2 egg yolks
2 tsp sugar

B
2 egg white
70g sugar
1/4 cream of tartar

C
60g plain flour

Method:
1. Preheat oven at 180c
2. Beat A till pale colour
3. Beat egg white till foamy and egg sugar beat till stiff
4. Combine egg white mixture with yolk mixture, and fold in flour
5. Pipe into size/shape of your choice
6. Bake in center oven for 10-12mins.

汉堡包 ~ Hamburger Buns

材料:
高筋面粉270g，低筋面粉30g，即溶酵母(instant yeast)1/2茶匙，细砂糖10g，盐5g，橄榄15g，牛奶100cc，冷开水100cc。

- 9 x 50g。
- 180度，16分钟。

面包松饼 ~ Bread Waffle

材料:

高筋麵粉120g,
低筋麵粉100g,
速發乾酵母1/2t,

細砂糖50g,
鹽1/8茶匙,
雞蛋1顆,
35度c溫牛奶60g,
無鹽奶油50g.

Ingredients :
120g bread flour
100g cake flour
1/2t instant yeast
50g Caster sugar
1/8 teaspoon Salt (0.6g)
1 egg
60g warm milk (35°C)
1/4t Rum (I omitted)
50g unsalted butter


- Recipe adapted from Carol Original Flavor, page 62. You may check out this link for her belgian waffle recipe and method, click here!
- 33g x 12pcs.

迷你面包卷 ~ Assorted mini bread bun.

200g Bread flour
130g Milk (cold milk)

35g Sugar

3g Instant yeast (1 tsp)

1/8 tsp Salt (a pinch)

25g Unsalted butter, room temperature 

Egg wash (1 egg yolk +1tbsp milk)

- Receipe adapted from Nasi Lemak Lover
- Baked at 175c, 13mins.

迷你热狗面包卷 ~ Mini Hotdog Bread Roll

200g Bread flour

130g Milk (cold milk)

35g Sugar

3g Instant yeast (1 tsp)

1/8 tsp Salt (a pinch)

25g Unsalted butter, room temperature 

Egg wash (1 egg yolk +1tbsp milk)

- Receipe adapted from Nasi Lemak Lover
- Baked at 175c, 13mins.