Chocolate Chocolate Chips Muffins

         Don't miss it if you are a chocolate lover.These muffins are made with semisweet chocolate chips. Used coconut oil replace vegetable oil and and cut down sugar, so these muffins are not too sweet , moist and tender. These muffins are perfect for breakfast , brunch or tea break in the afternoon. Let's get start......

Ingredients

2 cups or 260 g of cake flour
3/4 cup of cocoa powder
1/2 cup of granulated sugar
1 Tbsp of backing powder
1/2 tsp of salt
1+1/4 cup whole milk
2 Tbsp of malted butter
1/3 cup of coconut oil
2 Large eggs
1tsp Vanilla extract
1 cup of semisweet chocolate chip and 1/3 cup for topping

Method

1.Preheat the oven to 350 F or 180 C

2.Combine the dry ingredients flour, cocoa powder, baking powder, sugar and salt in a large bowl, set aside

3.Combine the wet ingredients, milk , melted butter , coconut oil, and eggs, stir them together then add vanilla extract.

4.Add the wet ingredients into the dry ingredients and mix well in 15 seconds. add semisweet chocolate chip mix again

5.Spoon the batter into the prepared muffin pan or muffin cups. (I used an ice-cream scoop)  

and sprinkle the remaining chocolate chips onto the tops of the muffins.

6.Transfer the muffins to the oven , Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

7.Remove muffin pan from the oven and let them cool for a few minutes then remove on a wire rack

I hope you will love them....Enjoy baking

Deep fried dough stick: Pa Tong Ko: Thai Youtiao

     The Deep fried dough stick ,Thai called "Pa Thong Ko", Chinese calle "youtiao" , Myanmar called e Kya Kway ,Malaysia and Singapore called you char kway, you char kuey. So Pa Thong Ko is a popular breakfast food in many counties in Asia

In Thailand , especially in Bangkok or big cities you can find Pa Thong Ko in the early morning market or food stands nearby office area , Bus terminals, MRT stations etc. We eat Pa Thong Ko with hot coffee, hot chocolate drink ,soy milk, condensed milk and porridge. most of the food stands are going to sale with soy milk, pandan custard, pumpkin drink

credit by โรงคั่วกาแฟมิสเตอร์ลี

When I lived in Thailand, I never know how to make Pa Thong Ko or interested in making it. because I can buy Pa Thong Ko every where I went. Until I moved out of Thailand, every time when I miss Thai food or Thai desserts, I have to find out how to cook or make them. and this time I'd like to eat Pa Thong Ko. Actually I have tried to make them 4-5 times before but they did not come out well (sometime could not eat) unit this time. I'm proud to present to you all.....Let's get start.

Ingredients

200 g Bread Flour
50 g All purpose flour
1/2 Tsp. Baking Powder
1 Tbsp. Milk Powder
1/2 Tsp. Yeast
170 g water
1/2 Tsp. Baking Soda
1/4 Tsp. Ammonium bicarbonate
1/2 Tsp. Salt
1 Tbsp. sugar
1 Tsp. vegetable Oil
and vegetable Oil for frying

Method

1.sift Bread Flour ,All purpose flour ,Baking Powder , Milk Powder, Yeast, set aside
2. Add water ,Baking Soda ,Ammonium bicarbonate ,Salt, sugar and vegetable Oil in a cup and mix well

3.Pour wet ingredients from(2) into dry ingredients (1) stir to combine about 5 minutes

4. Cover with film and leave to rise in a warm place for about 1 hour then turn the dough and leave to rise in a warm place for  other 1 hour.

Keep the dough over night in the fridge

5.Remove the dough to the plastic container , try to use bigger container to have room for rising dough, keep in the fridge over night

6. Sprinkle flour on the table, Divide 1/3 of the dough and flatten the dough into 0.5 cm. thick and 5 cm.wide , Sprinkle flour if the dough stick on your hands.

7.Cut the dough into 2x5 cm. tap the water in the middle of each piece and press them together and gently pull the tips.

8.Heat about 3 inch deep of vegetable oil in a pan. Gently drop the dough into hot oil over medium-low heat. just fry 2-3 pieces at the time. when the dough puff up use chopsticks to turn them and fry both side until nicely golden brown, take out and place on paper towels to drain off the excess oil.

9. Serve them with hot coffee, hot chocolate drink condensed milk ,eat with Bak Kut The or eat with porridge.

Enjoyed your Pa Thong Ko

Homemade Milk Buns : super soft, fluffy,easy and testy

      when we were in Barcelona. We went to visit our family in Zamora ,Spain. Every morning Aliss would eat milk buns for breakfast, she really like soft bread with butter as same as her granduncle. In Spanish we call Buns de leche. So every times when we travel in Spain I always carry the packets of buns de leche.

One-day Aliss asked me, mommy can you make buns de leche for me? Of course I said YES immediately. I have no scale because our apartment in Barcelona only have basic kitchen stuffs. we plan to stay there only 3 months. I only have measuring cups and intention.

Other one reason that I like to make bread at home is fresh bread is substantially tastier than store-purchased bread....Let's get start

Ingredients

1 +1/3 cup All Purpose Flour or Wheat Flour or Plain Flour

1/4 Cake Flour

1/2 cup Malted Butter

1/2 cup Milk

1 large Egg

2 tsp Active dry Yeast

1/4 tsp Salt

4 tsp Brown sugar

Method

1.Malt the butter in the microwave , Pour cold milk in the malted butter and sugar , salt and egg ,mix well and then add yeast mix again, set aside

2.Pour the wet ingredients into dry ingredients mix well, Cover the dough and let it rise for 1-2 hours , or until it's nearly double in side

3.Time to knead the dough, you can knead the dough by hand or mixer or bread machine to make the dough soft ,smooth dough, cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes.

After 30 minutes

(by hand: I suggest to wear plastic gloves and apply some oil on the gloves when you knead the dough until soft and smooth. It takes around 10-15 minutes)

4.Divide the dough into 12 pieces. Shape each piece into a round ball. Cover them by towel and let them rise in a warm place for 10 minutes.

5.Flatten the balls and roll into 3-4 inch logs. Line a baking sheet parchment paper. Place the buns onto the paper, leaving enough room in between each dough to have a place to go while it's rising. Cover and let them rise about 30 minutes.

after let them rise 30 minutes

6.Preheated the oven to 180C or 356F. When the buns have risen, gently brush egg wash generously onto each buns.

7.Cut 3 diagonal slits on top of the buns but not too deep. Then bake the buns for 12-14 minutes or until golden brown, remove them from the oven. Cool the buns on the rack.

So soft and fluffy

Enjoy your baking......

Stir-fried minced pork and holy basil with Eryngii mushrooms

     What is clean eating??? eating clean food is as easy as these simple , back to basic cooking as same as the former did. 40 years ago I believe that my grandma does not know how to use soy sauce, fish sauce or oyster sauce even if could find them in the market.

So today my clean food that I prefer to cook is a plain and simple Thai cuisine.It’s easy to prepare, fast and delicious. Pad Kra pao Moo Sap or Stir-fried minced pork and holy basil with eryngi mushrooms. (mushroom is the option some people like to add long beans, carrot, baby corn etc.) 

if you love spicy food of course you can add more chilies but if you don't like spicy food you can make it without the chilies also, but it is not going to be delicious. truth me add some chili you will love it.

Pad Kra pao can cook with chicken , fish, beef, pork  or only vegetable for vegetarians. normally we use light soya sauce, oyster sauce, fish sauce and a bit of dark soya sauce. but on my clean food today I wont use any sauces only salt  and no oil  >>>>> Let's get start

Ingredients by Dozo_toy

3 tbsp. of minced pork (no fat)
1 Eryngii mushroom (slide in small pieces)
1 chili padi (slide)
1 clove of garlic (finely chopped)
Pinch of salt and pepper
1/4 cup of water
Thai basil leave (holy basil)

Method

1.Heat half of water in a pan till boiled add minced pork, breaking up the clumps and stir till pork is almost cooked.
2.Add chili padi, garlic, salt and pepper then add Eryngii mushroom and other half of water stir till pork is done.
3.Add basil leaves and cooked for 1 min. Turn the heat off, Serve with stream rice (prefer brown rice)

Enjoy your Thai Food

Prosciutto and Parmesan Rye Bread

I got this book when I bought the mixer Kenwood  "Making Great Food Simple by Jennie Shapter (Recipes for the Kenwood Chef & Major)" so Prosciutto and Parmesan Rye Bread is the first recipe that I'd love to try. Let's get start




Ingredients

450g (1lb) strong plain white flour
50g (2oz) freshly grated Parmesan cheese
7.5ml (1 1/2 tsp) salt
2.5ml (1/2 tsp) freshly ground black pepper
7g sachet (1 1/2 tsp) fast action dried yeast
15ml (1 tbsp) olive oil
1 egg, lightly beaten
250ml (8fl oz) lukewarm water
50g (2oz) prosciutto, torn into small pieces
cornmeal, for dusting

Method


1. Place the flour, Parmesan cheese, salt, pepper and yeast in the Kenwood Bowl. Using the Dough Hook on minimum speed, gradually mix in the olive oil, egg and lukewarm water to form a soft dough. 

2. Set the timer for 1 minute and knead on minimum speed, then set the timer for 4 minutes and knead on speed 1 until smooth and elastic. Remove the Bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size.

3. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to a lightly floured surface and divide in two. Flatten each half into a round and sprinkle over half the prosciutto ham

4. Fold each piece of dough in half, flatten slightly and sprinkle with the remaining ham. Roll up, tuck in the sides, and roll into stubby long loaves. Transfer to a baking sheet dusted with cornmeal, leaving a space between the loaves. Cover with lightly oiled clear film and leave to rise for about 30 minutes, or until nearly doubled in size. 

5. Meanwhile preheat the oven to 200°C/400°F/Gas 6. Brush the top with water and dust with cornmeal. Slash the top of the loaves diagonally 5 or 6 times. Bake for 20 minutes, or until the bread is golden and sounds hollow when tapped on the base. Cool on a wire rack.

enjoy your cooking