Flaounes @ The Cypriot Easter Bread

Flaounces is also called as flaounca which is a special Easter and Ramadhan food eaten during those special day in Cyprus, an Island which located at Eastern Mediterranean Sea (off the coasts of Syria and Turkey). Cyprus is the third largest and most popular island in the Mediterranean. For me, its a brand new discovery and still google around searching the famous eatery around that island. Not much luck though ! Anyway, this little flaounca is all ready for the trial.

Ingredients for dough :
500gm all purpose flour
1 TB yeast
1 TB sugar
60gm butter, melted
150ml water
90ml milk
1 tspn salt

Method :
(1) combine flour, yeast, sugar and salt into a big mixing bowl then stir in water, milk & melted butter till soft dough is formed.
(2) knead till smooth then set aside to rest for an hour or till double in size.
(3) now, punch dough to release air and again knead till smooth.
(4) place dough to working table and divide into 2 portions.
(5) next, divide each into 8 portions.

Ingredients for cheese fillings :
250gm cream cheese
250gm cheddar cheese
1 tspn salt
2 TB sugar
70gm all purpose flour
90gm semolina flour
1/2 tspn yeast
1 tspn baking powder
120gm raisins
3 eggs, beatened
1 lemon rinsed
some mint leaves, chopped (omitted)

Method :
(1) combine both cheese, sugar, both flour, baking powder, raisins & lemon zest into a big mixing bowl then stir to well mixed.
(2) now, add in yeast and eggs then stir till well cooperated.
(3) keep refrigerated for 30 minutes before used.

Ingredients :
1 cup sesame seeds (for coating)
1 egg yolk mixed with 2 tspn milk (for glazing)

TO ASSEMBLE
(1) flatten each dough with rolling pin to form a disk like sheet then place on a big scoop of cheese fillings at the center.

(2) fold two sides of sheet facing inward then following on the other side as well to form an open parcel, as picture shown.

(3) brush surface with egg glazing and coat each with sesame seed.

And its all ready to go into the oven ! Finally, bake at preheated oven 180'C for about 25 minutes or till golden brown.

The result of a perfect expansion on the fillings is satisfying but not the crust. Need more improvement on that one though ! Anyway, the bread is so tasty that I almost forgot about the imperfection..... LOL. Hope this will be something new on your Easter Day. Enjoy !

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Homemade Ginger Wine 自制姜酒

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