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Rice cooker cooking. Chinese sausage, garlic, eggs, chives, salt and pepper. Add Maggi then enjoy. 🍲
📍 by me ☺️
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Pan seared Chinese sausage on white rice with a fried egg, kimchi and a drizzle of Maggi. Simple and straight to the point of a delicious classic meal. 🍲
📍 by me ☺️
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Recipe at: http://themeatmen.sg/stb-chwee-kueh
During this period, we might not be able to travel abroad but you can now VisitSingapore through recipes of our well loved local dishes!
Today, we’ll be making a popular snack and breakfast item amongst the Chinese community in Singapore. Chwee Kueh 水粿 is loosely translated as “watery rice cake”. The kueh (pastry part) is made mostly using rice flour, and it is served with chye poh (preserved sweet turnips) on the top. Take note that you’ll need to have moulds to shape the batter for the kueh – cupcake moulds would work too.
Serve your chwee kueh with a generous portion of chye poh and sambal chilli for a Singapore breakfast experience at home!
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Servings: 10 pieces
Cooking Time: 1 hour
Skill level: (Easy)
Hello friends! Today we're going to share with you how to make a classic Italian sweet buns: Maritozzi Con La Panna, sweet buns with whipped cream.
Maritozzi are gorgeous and delicious Italian cream buns. It's a kind of soft and light brioche style bun which is sliced in half, then filled with whipped cream! You can easy to get one in Rome's pastry shops or coffee shops. Usually people enjoy it with coffee for breakfast. Or even for afternoon tea.
Maritozzi buns are originally found in the Lazio region in Rome and date back to the Middle Ages. They're made with yeast, flour, egg, sugar, butter, honey, salt, and orange zest. There is a tradition that a boyfriend or future husband gives his lover these sweet cream buns as a sign of his love, or hides a ring inside the bun. So romantic. If you love cream buns, you need to try it. Enjoy :)
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How to make Maritozzi Con La Panna
Maritozzi Con La Panna Recipe
☞ Yield: Serve 5
✎ Ingredients
bread flour 167g
unsalted butter 25g
granulated sugar 27g
medium egg 2
instant yeast 2.2g
salt 2.3g
honey 7g
an half orange zest
milk 45g
✎ Instructions
1. In a large bowl, add milk (room temp), a teaspoon of the total quantity of sugar and instant yeast and 15g of the total quantity of flour together, mix well to create a smooth paste. Cover with plastic wrap and let rest for 30 minutes in a warm spot.
2. Then add egg mixture, the remaining of sugar, honey and orange zest into the bowl, mix to combine.
3. Add the remaining of flour and salt, combine the ingredients, incorporating the flour bit by bit.
4. Transfer the dough to the work surface, the dough will be sticky but try not to add too much flour, a little is fine, just knead until it becomes a ball, it should come together nicely. You can use a scraper to collect the dough.
5. Add the softened butter, press the dough out in a way on the work surface to help blending the ingredients together, then scrape the dough back into the center, and continue to press the dough again until fully incorporated.
6. Next, use the slap and fold method to knead the dough, just pick up the dough and slap it down, then fold it over, and repeat again, until the dough is smooth and soft. You can also use a mixer for this procedure.
7. Place the dough ball in a bowl and cover with a plastic wrap in a warm place for about 2 hours or until doubled in size.
8. Turn the dough onto a work surface. Divide the dough into pieces of 55g for each. Degas them gently, rolling each bun into a small round shape. Place them one by one onto a baking sheet with baking paper. Cover with a tea towel or plastic wrap loosely, let them rise for 30 minutes in a warm spot.
9. When ready to bake, preheat the oven to 200ºC, brush the maritozzo with an egg wash and bake for about 12~14 mins, or until golden on top.
10. Once baked, let the buns cool completely.
11. Cut the bread in half without cutting through. Open slightly and fill with fresh whipped cream, and dust with icing sugar.
12. Enjoy.
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Chapter:
00:00 opening
00:32 Ingredients
01:25 yeast
02:46 Make the dough
05:07 1st kneading(about 4~6 mins)
05:50 add butter, and 2nd kneading(7~8 mins)
07:02 let rise until it doubles in size(about 2~3 hours)
09:23 2nd rise(about 30 mins)
09:40 egg wash, baking time and temp
10:41 Fill the maritozzi with whipped cream
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#easydessert
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When we think of youtiao, we think of going to the hawker centres early on a Sunday morning and eating breakfast with our families. This recipe brings back bites of nostalgia!
Whether you like your youtiao with porridge, tau huay or coffee, there’s no denying this extra airy and fluffy snack is a Singaporean’s all time favourite.
Recipe at: http://themeatmen.sg/handmade-youtiao-油条/
Comment below your favourite youtiao combination :)
#meatmen #youtiao #singaporeanculture #breakfast #china
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Timestamps:
0:00 The only youtiao recipe you'll need!
0:25 Prepare flour mixture
0:36 Make milk mixture
0:49 Combine flour and milk mixtures
1:02 Mix until dough forms, continue kneading
1:11 Cover and let dough rest
1:28 Knead until smooth dough forms
1:52 SECRET TO YUMMY YOUTIAOS
2:22 Youtiao shaping method
2:56 Deep fry youtiaos
3:11 Let cool and serve!
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