Jenny Bakery is one of the most famous bakeries in Singapore. There are queues from right in the morning despite the heat and haze outside. Originally from Hong Kong, the bakery is famous for its butter and coffee cookies. They can be used as desserts, a side with tea, or given as presents. They are wonderful for every occasion.
Since it is ridiculous to be standing in line for so long, we have brought an easy to follow recipe that you can try at home. We can guarantee that they will melt in your mouth just like your favorite Jenny Bakery Butter Cookies.
Preheat oven to 180 degree celsius.
Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.
Sift plain flour, wheat flour and corn flour twice.
Fold the ingredients together with a spatula until it is well incorporated. Do not beat or over mix as you will not achieve the airy texture.
Put the dough into a piping bag with star dip nozzle.
Pipe the cookies onto the baking tray lined with baking paper. Leave 1 cm in between cookies as they will expand a little during baking.
Bake for 15-20 minutes or until the cookies turn light golden brown.
Leave it to cool on a cooling rack before storing them in air-tight container.
Xiao Long Bao (XLB) is one of those cuisines that you must try in your lifetime. It is a traditional favorite with a Chinese influence. It is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is prepared in traditional bamboo steaming baskets called Xiao Long, and often referred to as a kind of dumpling. They can be often confused with Tang Bao, larger varieties of soup dumplings, but are quite different.
Traditionally, XLB are dumplings with gelatanized broth made from chicken, pork or cured ham. When the dumplings are steamed, the broth melts! Mouth watering right? Here is a simple recipe you can follow to make this delicious delight.
YIELD: Serves 6 to 8
ACTIVE TIME:1 hour
TOTAL TIME:12 hours
For the Broth:
3 pounds chicken backs or wings
1/2 pound chinese ham or slab bacon
6 scallions, white separated, greens roughly chopped
1-inch knob ginger
1 tablespoon white peppercorns
For the Filling:
1/3 pound ground pork
1/4 pound raw shrimp, peeled
2 teaspoons soy sauce
1 tablespoon XiaoShing wine
2 teaspoons sugar
For the Dough:
2 cups (10 ounces) all-purpose flour
1 cup boiling water
Napa cabbage leaves
Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.
Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use.
Meanwhile, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won’t need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled.
Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out.
To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
Place a bamboo steamer over a wok with 2 inches of water. Place over medium high heat until simmering. line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes. Serve immediately, being careful not to break them.
No, this is not your regular dessert. In fact this savory cake has no carrot! At least not the orange one.
This is one of Singapore’s hawker delicacies. It is locally known as “Chai Tow Kway”. It is made of radish instead of carrot. For some reason, back in time, some westerners, confused in translation perhaps, called it carrot cake, and the name stuck. It is made with white carrot, also known as radish, stir fried with eggs, and flavored with seasonings. Chilli is added on request to give you an extra kick.
Fried Carrot Cake Source: yoursingapore.com
Two variations can be found: black and white. The black one is fried with dark soy sauce, while the white one is fried only with beaten eggs to form a crispy crust.
1 pound daikon (also called Chinese radish or luo bo)
7 tablespoons peanut or vegetable oil
2 teaspoons salt
1 teaspoon white pepper
2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan)
2 cups water
6 large eggs
2 tablespoons chopped garlic
1/4 cup ketjap manis (Indonesian sweet soy sauce) or thick soy sauce
1 1/2 teaspoons sambal oelek or Sriracha (Southeast Asian chile sauce) plus additional for serving
3 scallions, chopped (1/4 cup)
1/2 cup loosely packed sprigs fresh cilantro
Special equipment: a well-seasoned 14-inch flat-bottomed wok with lid
Make and steam cake:
Oil bottom and side of a 9-inch round cake pan.
Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.) Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional sambal oelek.