Butternut Squash Cuties

This is another way to use up the other half of the butternut squash that has been my fruit's companion. These cuties are so easy to make and too pretty to eat. The color of the butternut squash is so vibrant and a few speckles of black sesame seeds is a crowned glory.


Ingredients:
1 1/4 cup steamed buttersquash(mashed)
1 cup glutinous rice flour
3/4 cup tapioca flour
2 tbsp sugar
A pinch of salt
50 - 75 ml water

Oil for brushing

Filling:
1/2 cup chopped roasted peanuts
2 tbsp sugar
1 tbsp toasted sesame seeds

Garnish:

Toasted black sesame seeds

Method:

Mix the filling ingredients and set aside.

Mix glutinous rice flour, tapioca flour, salt and sugar together.

Knead the steamed mashed butternut squash and water into the flour mixture until it form a soft dough. (Add some water at a time. You may need more or less water depending on the moisture of butternut squash.)

Cook mixture on high in the microwave, one minute at a time, stirring after every minute until the mixture is cooked - the color should change to a bright orange and the dough feels dry.

Use rubber gloves as the dough is sticky, rub a little oil before removing a small ball of dough and flatten ball into a circle. Spoon a little filling onto circle and bring edges up to form a ball. Using the edge of a plastic spatula, push sides of ball in to form ball to look like a flower. Top with toasted black sesame seeds.

Alternatively, drop back the filled balls into the filling and swirl around to coat or shape filled balls to look like mini butternut squash

Serves

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Hot Cross Buns

Hot cross buns,

Hot cross buns,

one ha' penny,

two ha' penny,

Hot cross buns.

If you have no daughters,

give them to your sons,

one ha' penny,

two ha' penny,

Hot Cross Buns

Hot cross buns are traditional buns baked for the Easter time celebrations. The fact that they are homemade makes them extra special.Hot cross buns are traditionally served on the Christian holiday of Good Friday and during Lent. They are smallish, slightly sweet buns containing spices and raisins, or currants, and they sometimes contain chopped candied fruit. Their tops are marked with a distinctive white cross made of glazed sugar or lightly cooked dough to symbolize the Crucifixion of Jesus Christ.These festive buns are best served warm from the oven with a butter spread. They taste so good you will want to eat them the year-round



Ingredients:

Bun Crossing Paste
1/2 tbsp vegetable oil
1/4 cup flour
1/8 cup water
Pinch of salt

Bread:
All the Water Roux
100ml water
1 large egg
2 tbsp fine granulated sugar
1 tsp salt
1 tbsp milk powder
2 1/2 cups plus 1 tbsp bread flour
2 1/2 tsp instant yeast
2 tbsp butter

Water-Roux Paste:
2 tbsp bread flour
100ml water

Glazing:
1 tbsp Milk
1 tbsp Apricot Jam

Method:

To make the Water Roux follow Tangzhong Starter-Water Roux.

For the Bread:

Put the bread ingredients into the bread machine bowl according to the order in the list. First the liquids and ending with the yeast.

Select the dough function and press to start. When the dough comes to a ball, add in the butter and continue the function. When a beep is sounded, added in the raisins and mixed peels. Continue the function until the dough has risen, in 1 1/2 hr.

When function is done. Remove the raised dough gently and divide into 8 pieces.

Rest cut dough for 10 minutes before shaping.

Shape each piece into a tightly formed ball and place on greased 10 inch x 6 inch baking pan.

Cover baking pan with plastic wrap and let rise in a warm place until buns are touching and doubled in size.

Preheat oven to 375 degrees.

Brush buns with milk

Place bun crossing paste in a ziplog bag and snip off one of the ends of the bag.

Pipe crosses over the surface of each bun.

Transfer buns to oven and bake until golden brown, 18 to 25 minutes, rotating baking sheets after 10 minutes.

Transfer to a wire rack and cool to room temperature.

Meanwhile, place apricot jam in a small microwable bowl and nuke on high for 20 seconds, until heated through; (strain through a mesh sieve set over a bowl if jam is very lumpy - in this case, use more than one tablespoon of jam, otherwise it is not worth the effort to strain ).

Brush heated jam over buns.

Serve warm with butter.

Bun Crossing Paste

In a medium bowl, whisk together oil and water. Add flour and salt, and whisk until well combined.

Let stand 1 hour before using.

Serves

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Yoke Lan Kai/Steamed Chicken with Ham and Kai Lan

This dish used to be on any chinese restaurant's menu of yesteryears and i wonder if it is still as popular. It is one of my favorite dish to prepare - the saltiness of the ham enhances the smooth velvety chicken, and the luscious green , crunchy kai lan gives a touch of sweetness. I garnished with a couple of spoonfuls of XO Sauce - homemade of course. This dish is easily prepared if you have leftover White cooked chicken, then you only have to cook the kai lan and assemble the dish.

Ingredients:

White Cooked Chicken slices

Boneless Ham Slices

Yau Kai Lan

2 tbsp XO Sauce

Sauce:

1/2 cup chicken stock

1/2 tbsp cornstarch/tapioca starch + 1 tbsp water

Sesame oil

Method:

Assemble the dish by alternating slices of chicken and ham.

Prepare kai lan and decorate it around the chicken and ham.

Heat saucepan or wok and pour in the chicken stock. When stock comes to a boil, drizzle in the cornstarch/tapioca starch mixture and bring back mixture to the boil. Pour sauce over the assembled dish.

Top with XO sauce and drizzle with sesame oil.

Serves

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