Smiling Mantou @ Moho Buns 莫哦贵

It was 2012 when I first attempted this smiling mantou @ steamed buns. I tried making it last year but failed to give me the happy face. haha..... I really have no time to go for further experiment at that moment and stopped working on it for a while. Since the Hungry Ghost festival is coming soon, I'm planning to make one batch this year offering to the 'Hungry Ghost'. >o< And the buns are making me smile again ! Honestly, I haven't seen these buns sold around here before. However, according to Kenneth @ Guaishushu these mantou can still be found in Kuching, Dalat and Miri, Sarawak.

My beautiful blossom mantou @ moho buns !

Yet still many of them was wondering.... how could a simple dough like this can be turned into such a fantastic looking buns !

Ingredients :
Starter Dough
130gm all purpose flour
100ml water
1 TB sugar
1-1/2 tspn yeast
(mix all ingredients till smooth then rest for an hour)

Main Dough
300gm all purpose flour
150gm sugar
2 TB shortening
100ml water
1 tspn vinegar / lye water
2 tspn baking powder

Method :
(1) mix together water, vinegar & baking powder and stir well.
(2) now, place starter dough, flour, sugar, shortening & water mixture into mixing bowl and stir to form a soft smooth dough. Then set. aside to rest for an hour
(3) when ready, punch dough to release excess air then knead till smooth.
(4) divide dough into two portions, roll one portion into about 20" long rope shape and then flatten the other portion into 20x12" rectangle shape.
(5) next, place the rope shape dough onto the flatten dough and roll it up like a swiss roll.
(6) divide into 6 portions by twisting each of them for separation and place each dough to parchment papers.
(7) rest for another 15 minutes and then steam for 25 minutes over high heat.

HOT... HOT.... HOT !!!! Its steamy hot buns.

My buns are smiling at me. Clap... clap... clap..... I am one happy momsie again !

For the first batch, I've tried making it by rolling the dough directly into a swiss roll then divide into small portions for steaming. But it turns out without a smiling face. So, can you catch what I'm trying to say here !!! Yeap, its the rolling technique which keep the buns smile. And I hope I can keep you smile too. Have fun !

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

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. ...

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