Apple Doughnut 苹果甜甜圈

Once in a while, I'll have all the leftover green apples or half half to make apple pie fillings for storage. The latest batch has been in the fridge for too long. I haven't been baking much since my mother in law passed away last month. Just want to clear up my fridge today and decided to use it on doughnut fillings. Gosh, missed those apple filling Dunkin Donuts so much. These going to fulfill my crave for sure. Yum... yum... Please click on for more.

Ingredients for apple fillings :

4 large green apples, diced
1/2 cup raisins
1 lemon juice & rinds
1 lime juice & rinds
1/4 cup brown sugar
1/3 cup sugar
1 tspn cinnamon powder
1/2 tspn nutmeg powder
2 TB all purpose flour (it helps to thicken the sauce)

Method :
(1) combine everything into sauce pan and let to cook till apple became slightly soften.
(2) off then heat then stir in flour and set aside to cool. But best to prepare this one day before and kept chilled before used.

Ingredients for doughnut dough :
450gm all purpose flour
250ml full cream milk
70gm butter, melted
1 large egg, beatened
1 TB yeast
3 TB fine sugar

Method :
(1) combined melted butter, milk, sugar and yeast then let to rest for 10 minutes.
(2) when ready, stir milk mixture and egg into flour till soft dough is formed.
(3) next, let dough rest for an hour or till double in size.
(4) now, transfer dough to working table and knead till excess air released. Then divide into 57gm each and round them.
(5) flatten dough to filled in apple fillings then sealed nicely. Then again rest for 20 minutes.
(6) finally, fry them till golden brown and leave cooled before dusting with icing sugar.

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer. This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm corn oil 60gm pandan juice 50gm all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn cream of tartar 50gm fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm taro, skinned & sliced 300-350gm roast pork, sliced 3 shallots, slice

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