Buttermilk Mini Donuts

I have been trying out various donuts recipes & decided that this is the best. I think it’s because of the use of buttermilk, which makes d donuts ‘proof’ very nicely. Esp when it’s used with my mini donut-maker machine, heehee..

Ingredients

2 cups bread flour

1½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 egg

1½ cups Buttermilk

1 tbsp maple syrup

½ cup of blueberries + cheese cubes

Mix all together.

Grease donut-maker & heat it up be4 pouring 1 tbsp of batter into each ring.

Add 1-3 blueberries / cheese cubes onto each batter be4 closing d top for baking.

After 2mins, remove from donut-maker & allow cooling for 10mins be4 moving into container.

Best eaten warm!

Steam GreenTea cake

With so many successful tries of the steam chocolate cake from fellow blogger’s post, I decided to give it a variation – green tea flavour.
The end result – color was not what I expected. As for taste, MIL & Hubby likes it but my colleague mentioned too sweet for her… thus, might reduce d amt of sugar next time.
p.s. d only changes I made was to add 1 ½ tbsp green tea powder, & increased d amt of flour to match total amt of dry ingredients.

Photo Pix

We rec’d these 2 very beautiful artwork from 2 of our very close friends & I would like to showcase their creativeness.

Pix 1 from my little 'sister' from Bangkok

Pix 2 from our close friend
TQ so much for their wishes!

Coconut Jelly

Saw this recipe from the newspaper & so decided to give it a try.

End result – because I have put in too much cendol, d cendol part of the jelly breaks off very easily. Might not try this again as no-one in the family is interested to eat it...

Chinese TeaLeaves Eggs_茶叶蛋

Like my friend, fellow blogger (BHH), I love the smell & taste of Chinese tea leaves egg (茶叶蛋 Cha Ye Dan). And when she posted a recipe on how to homemade, I grabbed the chance to try it out. However, since she mentioned that d herbs smell is not strong enough for her, I triple all the herb ingredients.
And d result - Thumbs up!

Hokkaido Milky bread - another version

Another version of Hokkaido Milky loaf - adding whatever ingredients that I was trying to finish;-p

6g salt
38g Sneaky Chef's Healthy version of flour blend
20 g milk powder
155g self-rising flour
200g bread flour
53 g sugar
1 Egg (abt 60g)
170 g Fresh milk
100 g heavy cream
2 tbsp raw wheat germ
¼ cup raisins
¼ cup of crushed almonds

Put all ingredients into d ABM & select normal cycle with light crust
End result – not as fluffy as d original recipe but good enough with all the goodness in it.

Chrysanthemum Jelly

My ‘little sister’ from Thailand had this dessert in a restaurant & fell in love with it. When she came back, she requested me to try out & teach her how to make. So here’sd end result served on top of fruit punch.
Ingredients
A handful of chrysanthemum flowers
900ml water
A pkt of konnyaku jelly powder
190g of sugar ( can adj according to yr own taste)

Method
Wash chrysanthemum flowers be4 putting them into the boiling water. Let it boil for another 5-10 min be4 removing from d heat. Do not boil too long or d jelly will turn out bitter...
Remove from heat. Steep covered for another 10 min be4 sieving d tea into a cooking pot.
Add jelly powder & sugar, stirring constantly bringing boil. Ensure both powder & sugar has alrdy dissolved be4 removing from heat.
Pour into moulds to set and let it cool. Chill before serving.

Super good on a hot sunny day!