Saturday, April 30, 2016

Sugar Donuts 甜甜圈 [30 Apr 2016]

Today it's Mimi's craving...

Craving for Sugar Donuts...and she specifically requested for the mini donut balls.

Today I will be using another recipe from my book and these donut stayed soft even after the next day.

So soft and squishy after they were being fried...I couldn't helped but ate 2 donut balls once they were coated with sugar...

These donuts were plainly our favorite!!!

Are they yours too???

Sugar Donuts 甜甜圈
(recipe as adapted from 
巧思妙点 by林锈美 )


250g bread flour
45g sugar
30g egg
1 tsp instant yeast
1/4 tsp baking powder
pinch of salt
110ml water

30g unsalted butter

1. In the mixing bowl, put all the ingredients (except butter) and knead till they form a dough.
2. Add in the butter and continue kneading to a pilable dough. Rest the dough for about 15 minutes.
3. Roll out the dough, using a donut cutter to cut out the dough and place the dough on a tray lined with baking paper. Rest the dough for about 60 minutes.
4. Heat up the oil and deep fry the dough until golden brown. Dish and drain the donuts and coat them with sugar.   

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Friday, April 29, 2016

Glutinous Rice (Using RC) [29 Apr 2016]

I had always loved glutinous rice, especially with the crunchy peanuts and lots of garnishes.

I decided to take up the challenge to cook my own Glutinous Rice with my own estimation.

On my 1st attempt, my glutinous rice turned out quite hideous. It was overly cooked and it was very soggy. I was about to throw it away while the little ones said it tasted not too bad and Mimi said it was like "lor mai gai". Anyhow, I threw it away.

I went to the market the very next day to buy more glutinous rice for my GR project, and I hope I would be successful on my 2nd attempt.

So here it is!!!

Finally I made it....

It was awfully yummy and Mimi loved it soooooo much that she had it for lunch, tea-break and dinner... 

Glutinous Rice
(Ingredients used are based on my estimation. You can adjust accordingly to your own preference.)

1 cup of glutinous rice
1/2 cup of peanuts
30g dried shrimps
1 tbsp of minced garlic

1/2 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tsp sesame oil
salt & pepper to taste

1. Wash and soak the glutinous rice & peanuts together and soak them overnight. Drain the water before cooking.

2. In a wok, heat up about 2 tbsp of canola oil, add in the mince garlic and dried shrimps. Stir-fry till fragrant.
3. Add in the glutinous rice and peanut and stir evenly.
4. Add in the seasonings and stir-fry until the rice is well coated with the dark soy sauce.

5. Transfer the rice into the rice cooker, filling with water just covering the rice and let it cook. (My RC took about 45 minutes). Serve and garnish before serving.

Do link back to MiMi Bakery House if you have used any information as published in this blog.