Curry Potato Pies

Wanted something savoury, so I decided to make some Curry Potato Pies. They taste great when fresh out of oven. Reminds me of curry puffs.

Due to the extremely hot weather, it was so hard to handle the dough. Especially when I was trying make criss-cross pattern on top. The dough softened like less than a minute after out of the fridge. I couldn't be opening and closing the fridge many times. So I just 'anyhow' did it, resulting in the ugly top.

As I did the pies in 2 separate days, 1 day to make the base and another day to do the topping. I roughly estimated 2/3 of the dough to go to the base and 1/3 to the top. The top dough wasn't quite enough too. Just a note for myself to refer to in future. The ratio of top to base dough can be increased to 2:3 for my size of mould.

For the fillings, I use the same method as the Curry Potato Buns.

Curry Potato Pies

Fillings: (my anyhow cook method)

1 Potato, diced
1 stalk curry leaf (my homegrown)
1 tsp curry powder (more if you like)
1/2 tsp salt
1 tsp light soy sauce
1/2 tsp sugar
1 hardboiled egg, diced

1. Steam or deep fry potatoes until cooked (deep fry nicer, steam healthier).
2. In a frying pan, put 1 tsp oil, fry curry leaf until fragrant.
3. Add in potatoes, curry powder, stir-fry a while.
4. Add in some water and seasoning, cook until dry. Set aside to cool. Mix with eggs.

For the dough, I use Eileen's recipe.

Dough ingredients (9 pcs):

227g cold unsalted butter
340g plain flour
2g salt
60g ice cold water (add enough to form a dough)

1. Sift flour into a large bowl. Add in salt.
2. Cut butter into small cubes, rub in butter into flour until fine crumbs are formed.
3. Add in ice water gradually, just enough to form a dough (you don't have to add in all the 60g stated in the recipe). Press to form a dough, do not knead.
4. Cover with cling wrap and chill for 4 hours or overnight.

Method:

1. Divide the dough into equal portions (I use about 25-30g dough for the base).
2. Press the dough into the tart mould, poke some holes at the base with a fork.
3. Add in hardboiled egg and curry potato fillings.
4. Cover the top of the pie with dough, poke some holes again. Brush the top with beaten egg.
5. Bake at 180-190 deg C for 30 minutes or till golden brown.

Curry leaf plant from cutting

I took 1 year to grow a curry leaf plant!

Although I didn't record the date exactly, I remembered it was the day when I took some curry leaves from our neighbour downstairs to cook this cereal prawn/tofu. I took 1 extra cutting and just poked it into the soil and left it to grow.

For months almost the whole year, the curry leaf wasn't growing at all. While it still looked green, the leaves were always droopy. It didn't die either.

Then one day, my mum suddenly told me that she saw baby curry leaves coming out! I quickly took a photo (below). The day was 16 Jan 2013. It was a year later. :) The long stalk on the right is the old cutting. And the tiny leaves are the new leaves.

6 Feb 2013. You can see more clearly here the old brown steam and the new green stem. We cut away the old stalk of leaves already. The curry leaves were growing fast!

4 Mar 2013. More curry leaves!

17 Mar 2013. And more!

4 Apr 2013. It stopped growing a little while. I was getting abit worried. But new leaves were spotted again.

5 May 2013. Here's another photo taken to see how tall the plant is now.

I hope it will continue to grow into a little tree. Now I don't need to go to our neighbour to get curry leaves. Just cut some at our corridor.

Sometimes, you really need lots of patience to see the results. Not just for gardening.

Aspiring Bakers: 咖哩马铃薯包

其实很久以前就想再做一做包子。可是就是一拖再拖。终于拖到Aspiring Bakers找到理由找不到借口，开始了第一次包包子的经验。

我是不做豆沙包莲蓉包一般容易买得到的包子的。不然会被讲，这么容易买得到，做来浪费时间。;p 所以就选了咖哩马铃薯包。

No more excuse for not making baos, I finally tried making my first wrapped baos. I didn't put much filling cos I'm not sure if I can wrap properly. Actually it means, if I put too much filling, I dunno how to wrap, haha! Ok, will be better next time.

For the bao skin I use 孟老师 two-time proofing method. Actually, a lot of people like to use 孟老师 recipes. But I find that her bao skin recipe is quite tasteless. But I like the simple recipe, may not the best, probably also have to increase the sugar if you want to use.

Curry Potato Buns 咖哩马铃薯包 (two-time proofing method)

Fillings: (my anyhow cook method)

1 Potato, diced
1 stalk curry leaf (my homegrown)
1 tsp curry powder (more if you like)
1/2 tsp salt
1 tsp light soy sauce
1/2 tsp sugar
1 hardboiled egg, diced

1. Steam or deep fry potatoes until cooked (deep fry nicer, steam healthier).
2. In a frying pan, put 1 tsp oil, fry curry leaf until fragrant.
3. Add in potatoes, curry powder, stir-fry a while.
4. Add in some water and seasoning, cook until dry. Set aside to cool. Mix with eggs.

Dough ingredients (8 pcs):

(A)
165g water
1/2 tsp instant yeast
200g plain flour

(B)
100g plain flour
10g sugar
1 tsp oil

Method:

1. Mix (A) water, instant yeast and flour. Cover in cling wrap and proof for 1 hour.
2. Mix (A) from step 1 with (B) and knead to form a smooth dough. Cover and rest the dough for 5 minutes.
3. Roll the dough into cylinder shape, divide into 8 equal pieces.
4. Place the dough, cut side up, press flat and roll into flat disc using rolling pin, make the outer side thinner.
5. Wrap the buns with fillings.
6. Put the buns on baking paper and into the steamer (heat off). Cover and proof for 15 minutes.
7. On the fire, when the water starts boiling and steam on medium-high heat for 12 minutes.
8. Off the heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.

Recipes from: 孟老师的中式面食

I am submitting 咖哩马铃薯包 to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

There is a series of bao-making videos by 孟老师 on YouTube. You can search 白色20變. Here I added a video for making wrapped buns. I think it is still better to learn making baos from a video, especially the wrapping part. The rest is just more practice!

Aspiring Bakers: 南瓜小馒头&刈包

真好笑。查看了我以前的记录，竟然没做过包子！可能是太容易买得到的关系吧。

就在去年的时候，我尝试了第一次做包子。虽然感觉不是很完美，但是趁现在Aspiring Bakers是包子主题，终于有勇气把它们post上来。

这两个食谱都是来自《孟老师的中式面食》。是当时从图书馆借来的书。食谱我随意的抄下。如果有不清楚的地方，请去找找这本书吧。

I did 2 chinese baos last year. Don't laugh at me yah, it was only my first time making baos. Since this month's Aspiring Bakers is Bao Ho-Chiak, I find the courage to post up these not so nicely made baos.

There are 2 types of method for making baos based on the Chinese book by 孟老师. The Mini Pumpkin Mantou 南瓜小馒头 is made using one-time proofing method. The Lotus Leaf Buns 刈包 is made using two-time proofing method. I tried both and find that the two-time proofing method seems to produce softer buns.

Mini Pumpkin Mantou 南瓜小馒头 - Before steaming

Mini Pumpkin Mantou 南瓜小馒头 - After steaming

Lotus Leaf Buns 刈包 - The process

Lotus Leaf Buns 刈包 - The fat fat buns

Mini Pumpkin Mantou 南瓜小馒头 (one-time proofing method)

Ingredients (40 pcs):

60g pumpkin (without skin), diced, steamed and mashed
90g water
1/2+1/4 tsp instant yeast
250g plain flour
25g sugar
2 tsp oil

Method:

1. Mix water and instant yeast.
2. Add in mashed pumpkin, flour, sugar and oil. Mix well and knead to form a smooth dough. Rest the dough for 5 minutes.
3. Roll the dough into 30x20cm flat rectangle shape. Brush away excess flour. Then brush a layer of water over the dough.
4. Roll up the dough swiss-roll style into a cylinder shape. Then continue to roll it thinner until you get a longer cylinder shape of about 85cm in length. Make sure the diameter of the cylinder dough is of even thickness.
5. Cut the dough into 40 even portions.
6. Put the dough on baking paper and into the steamer (heat off). Cover and proof for 15 minutes.
7. On the fire, when the water starts boiling and steam on medium-high heat for 10 minutes.
8. Off the heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.

Lotus Leaf Buns 刈包 (two-time proofing method)

Ingredients (10 pcs):

(A)
160g water
1/2 tsp instant yeast
180g plain flour

(B)
120g plain flour
25g sugar
2 tsp oil

(C)
1 tbsp oil for brushing

Method:

1. Mix (A) water, instant yeast and flour. Cover in cling wrap and proof for 1 hour.
2. Mix (A) from step 1 with (B) and knead to form a smooth dough. Rest the dough for 5 minutes.
3. Roll the dough flat into about 0.8cm thickness. Cut out round doughs with a 10cm round cutter.
4. Roll each round dough to oval shape.
5. Brush the surface of the dough with some oil (to prevent sticking), then fold the dough into half.
6. Put the dough on baking paper and into the steamer (heat off). Cover and proof for 25 minutes.
7. On the fire, when the water starts boiling and steam on medium-high heat for 12 minutes.
8. Off the heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.

Recipes from: 孟老师的中式面食

I am submitting 南瓜小馒头&刈包 to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Bake sale is back - Kids special!

Since my last CNY charity bake sale with lots of support, I have been thinking about organizing another one.

During the past few weeks, I baked quite a few times with my nieces and shared with their friends. All of them like the kids cookies that we have made. So since exams are over soon and school holidays are coming, I have decided to sell some cookies again.

These are the 3 types of kids cookies that I am currently selling.

Doggie butter cookies - Most Popular!
* Container full: $8.00

Honey stars cookies - Simple and Yummy!
* Container full: $8.00

M&M's cookies - All Time Favourite!
* Container full: $8.50

Please note that this will be the container I'm using (wrapping excluded)

Top diameter 11.5cm, Height 6.5cm

This bake sale is ongoing till End of June! Order anytime!

Email to order: smallsmallbaker@yahoo.com.sg

Collection:

Self collect at Toh Guan Road (near IMM).

Courier delivery:

From $6 onwards

***

For every container of cookies sold,

I will donate $1 to "Make-A-Wish Foundation® (Singapore) Ltd"

which helps make wishes come true for children with life-threatening medical conditions 
and bring them hope, strength and joy.

(Through sggives.org charity donation portal)

***

Please support and a big thank you!!!

The bright sunny sunflower

I had a lot of fun growing a sunflower last year. Bought a packet of seeds that contains only 12 seeds, so precious! So I only planted 1 seed in to see if it can grow successfully.

(6 Sep 2012) I planted the seed on 2 September 2012. 4 days later, it had already become a little seedling.

(30 Sep 2012) This was how it looked like about 1 month later. It was only this tall, quite slow. But growing well.

(5 Nov 2012) At 2 months, it had grown much taller and stronger.

(25 Nov 2012) When it was almost 3 months old, I noticed something different. Yes, a sunflower is forming! Excited!

(22 Dec 2012) It took another month for the sunflower to develop. Do you know that the sunflower follows in the direction of the sun, turning from east to west everyday? Yes, it is true. The flower head will face east in the morning and then slowly turn to west in the evening. Then next morning, you will find it facing east again. Amazing! That's why it is called 向日葵 in Chinese, which means "facing the sun".

(26 Dec 2012) Waiting to bloom!

(27 Dec 2012) Very soon!

(30 Dec 2012) Finally fully bloomed, just before the New Year.

(8 Jan 2013) The sunflower started to dry up. I was eager to collect the seeds. I read that you have to wait for the seeds to mature first, that is when it is completely dried up.

(18 Jan 2013) While waiting for the sunflower to dry up to harvest the seeds, a baby sunflower started growing below the main sunflower! Can you spot it? Never expected this little surprise!

(22 Jan 2013) The baby sunflower! :)

(5 Feb 2013) After the baby flower wilted, the main sunflower head had also turned brown and dry, so we cut off the flower head, let it dry up further. This is how we harvest the seeds. Just rub the flower with your fingers and the little seeds will drop out. I was expecting a lot of sunflower seeds. But to my little disappointment, I only managed to collect 7 seeds. But I'm still happy about it. I have learnt more about sunflowers and watched them grow from seeds to seeds (harvested). Always remember the joy that the bright sunny sunflower gives us!

Aspiring Bakers: Matcha and Milktea Chiffon

I don't drink coffee and tea at all. To support this month's Aspiring Bakers #30: It's Tea Time! (April 2013), I tried out 2 types of tea chiffon cakes.

These 2 chiffon cakes are supposed to be my 12th and 13th chiffon cake (my target to do many chiffon cakes). But to avoid posting for Aspiring Bakers too late, I skip my 9-11th chiffon cakes to post up these 2 first. :)

Chiffon Cake #12: Matcha 抹茶

I wonder why my matcha chiffon did not have a nice green colour although I'm using a very good quality matcha powder. If anyone has any idea or suggestion do let me know. I love this matcha chiffon as it tastes so light and refreshing.

17cm chiffon tin:

3 egg yolks
12g sugar
36ml vegetable oil
42ml water
42g cake flour
6g matcha powder

3 egg whites
54g sugar (can reduce a little)
6g cornflour

Bake 170 deg C, 35 minutes

Adapted from Okashi: Sweet Treats Made With Love

Chiffon Cake #13: Milktea 奶茶

17cm chiffon tin:

1 tbsp tea leaves (I use 2 sachets 2g lipton tea)
30ml water
90ml milk

Heat up water till boiling, add in the tea leaves. Off the heat, cover and steep the tea for 3 minutes.
Add in milk, bring the mixture to a boil again, cook for 2-3 minutes.
Filter the mixture and measure to get 60ml* of milktea. Set aside to cool.
* If more than 60ml, can boil again to reduce to liquid, if less than 60ml, add more milk to get 60ml

3 egg yolks
20g sugar
40ml vegetable oil
80g cake flour
1 tbsp tea leaves, chopped finely (I use 2 sachets 2g lipton tea)

Whisk egg yolks and sugar till sugar dissolves. Add in vegetable oil, followed by 60ml milktea (from step above). Add tea leaves and then sifted flour.

4 egg whites
50 sugar

Beat egg whites till foamy, add in sugar gradually and whisk until stiff peak. Add egg white into the egg yolk batter in 3 additions. Pour into the cake tin. Knock the pan a few times to get rid of air bubbles.
Bake 170 deg C, 35 minutes

Adapted from 好吃戚风蛋糕轻松上手

I am submitting Matcha chiffon cake and Milktea chiffon cake to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground