Wednesday, July 23, 2014

A Childhood Fav - Mini Sausage Buns

When I was a young girl, I loved following my Mum to bakery stores so I could pick out the buns I like to have during recess at school.

I am rather boring; I pick up the same few ones time and again. Sausage rolls were one of them, and I've missed eating them.

There are Asian bakery stores here in Melbourne such as Breadtop or Breadlicious (my favourite two) but the buns can be a tad expensive for at least $2 each.

So, when I came across this mini sausage rolls recipe by Sonia at Nasi Lemak Lover, I was ecstatic!! They were so cute in size to start, and they did look very much like what you'd get at the bakery. And well, they cost a lot less too; I probably spent about $7 in total for 15 buns.

I made The Boyfriend drive me to the supermarket at 9.30pm (and spent an hour there lol lol thank God for 24 hours Coles) to get all the ingredients so we could bake first thing the following morning.

And this is the final result! How cute are they? These buns were also soft and delicious. Both The Boyfriend and I really enjoyed them! 

They were not difficult to make and having the bread maker knead the dough for me definitely made it much easier for me. ;) 

Mini Sausage Buns
Recipe adapted from Nasi Lemak Lover & modified by The Bakeanista

  • 200g bread flour
  • 130g milk 
  • 35g sugar
  • 3g instant yeast (1/2 tsp+1/4 tsp)
  • 1/8 tsp salt
  • 25g butter, softened at room temperature 
  • 15 mini cocktail sausages, washed & pat dry
  • Sesame seeds (for garnishing)
  • Egg wash 

Super cute mini sized dough balls! (Step 3)

  1. If using stand mixer, combine all ingredients except butter in a mixing bowl, mix and knead till smooth. Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.
  2. Alternatively, if you're using a bread maker machine, simply put all ingredients in and using the dough-knead-only function, knead for 5-10 minutes until smooth. Then add in butter, without stopping the machine. Let the bread maker finish its round, then set aside to double in size.
  3. Divide the dough into 15 small round balls at 25g each then let rest for 10 mins.
  4. Take a small dough, use a rolling pin to flatten it, then close two ends and look like a cigarette then keep aside to rest for 10 mins. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat. Place a sausage at the bigger end, and start to roll like a swiss roll. Place sausage rolls on a lined baking sheet. Repeat the rest till finished. Let it to proof for another 30-45 mins.
  5. Apply egg wash then sprinkle sesame seeds on top. Bake at a pre-heated oven 170°C (fan-forced) for 15-20 mins or 180°C (no fan) for 15-20mins.
Photo credit to Sonia, from Nasi Lemak Lover
Sonia was very lovely to share the step-by-step pictures on how to roll the buns, which I found very convenient, especially as a first timer.

I love popping by Nasi Lemak Lover as I often find recipes that reminds me of home - I've bookmarked the link as one of my favourites and I highly recommend you pop over too. ;)

Anyways, back to the buns!! These buns make a good breakfast, and they're even perfect as an afternoon tea snack with a hot cuppa. I stored them in an airtight container, and they lasted me 3 days.

I hope you'll enjoy this recipe as much as I did! And if you're a Mum, it'll be fun making these with your kids. Good luck! ;)

Friday, July 18, 2014

Oh my, Patbingsoo! ♥

I'm sure the term "patbingsoo" (stylised from 팥빙수, or as it could be otherwise spelt as "patbingsu") isn't as foreign to us as it used to be.

This shaved ice dessert served with red bean paste and other sweet toppings such as ice cream, fruits, or sweet rice cake, is a very popular dessert and is widely available at many bakeries, cafés or restaurants around South Korea.

The unforgettable patbingsoo I had in Nami Island :')
It is however not as popular here in Melbourne and it's almost impossible to find any restaurants that serve this refreshing dessert which is particularly good in scorching summer.

You have no idea how happy I was to find that a new shop called Patbingsoo opened up their doors in South Melbourne, serving modern Korean food and as its name suggests, the shaved ice dessert too.

This is Patbingsoo's version of the dessert. They brought in the bingsoo machine from Korea and I guess that's how they manage to create the snowy shaved ice texture. I loved it!

Milky-based shaved ice, topped with a scoop of green tea ice cream, some rice cakes and red bean paste - this is happiness in a bowl! ♥ ♥ ♥

And of course, The Boyfriend and I could not have gone to Patbingsoo without trying their modern fusion take on K-food so we ordered a deconstructed bibimbap to go with a plate of fried chicken.

Patbingsoo's fried chicken definitely did not taste like other KFC that I've tried. I'm guessing it's their fusion take on the marinade. But the fried chicken had a good crunch and was tasty, I guess that's all we need, really.

The deconstructed bibimbap was also very, very delicious. Although I don't quite understand why they've chosen not to present it in the traditional way, it did taste rather authentic.

I loved the addition of the spicy pork bulgogi which lent the dish more flavour to boot. And don't skimp on the gochujang sauce, it's not that spicy, so I'd say, just go all in! ;)

All in all, a really delicious meal. Patbingsoo is slightly more expensive than your usual Korean restaurant but I guess it's because they're taking an upmarket position here.

Patbingsoo on Urbanspoon
I really appreciate their contemporary presentation and modern approach on K-food and I look forward to coming back again to try the other items off their menu.

And here's another shot of the patbingsoo, just because! ;) I really need to make another trip back to Patbingsoo for this.

Monday, July 14, 2014

Jamie Oliver's American Pancakes

Last weekend, I was craving pancakes. But I wasn't feeling generous enough to head out to a brekkie or brunch place to spend $30 on pancakes for The Boyfriend and I.

I wanted to make some at home, and whilst looking for a recipe, I suddenly remembered about the ones Thanh raved about - Jamie Oliver's American pancakes.

I trust my food blogger buddies; when they say it's good, it must be pretty damn good. And it sure did turn out pretty damn amazing. If you love pancakes, I highly recommend that you try this recipe. ;)

Jamie Oliver's Pancakes USA Stylie
Recipe adapted from Jamie Oliver

  • 3 large eggs
  • 115g plain flour
  • 1 tsp baking powder
  • 140ml milk
  • 1 pinch of salt

  1. First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
  2. Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, if you have any flavouring to add, this is the time to sprinkle them on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
  3. Stack the pancakes up, then top or layer with whatever tickles your fancy. Finally, drizzle with a generous dash of maple syrup.
Let me tell you, these pancakes were so soft, thick, light and fluffy!!! Just like how I like my pancakes. This recipe is an absolutely keeper. ;)

Yes, it does take a little bit of extra effort with the egg separation method, but this extra effort is so worth it. Whipping up the egg white separately ensures that the final result is satisfyingly fluffy.

Making pancakes at home is fun and you get to choose your flavourings and top your pancakes with basically anything you want!

The Boyfriend prefers his pancakes with savoury toppings and I, on the other hand, like my pancakes sweet.

His; with butter, crispy bacon and 100% pure maple syrup. After this picture was taken, I placed this plated up stack of pancakes to sit in the oven for 2-3 minutes to help the butter melt. ;)

Please note, the oven has already been turned off, but it still contained heat from earlier when we used to cook the bacon.

Hers; with sautéed bananas, Greek yogurt in between the layers and a generous drizzle of 100% pure maple syrup.

Remember, when you're at the supermarket aisle looking for the right maple syrup to get, take an extra minute or two to check the ingredients on the labels to ensure that you're getting 100% pure maple syrup and not maple flavoured syrup as that's all sugar. ;)

As for my sautéed bananas, I simply sliced up a riped banana, and cooked it in approximately 15g of butter, melted in a pan with 1 tbsp of brown sugar until caramelised.

Can't wait to make these pancakes at home again with The Boyfriend! I'm going to try Jamie Oliver's suggestion next, with corn in pancake, served with bacon and maple syrup. Sounds so so delicious!!

I hope if you do try this recipe, that you'd enjoy the pancakes as much as The Boyfriend and I did. Good luck! :)
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