My best therapy for the weekend... baking when home alone.... nobody to disturb and interrupt you with their questions and the dogs are happily sleeping (oh yes, they can very demanding at times.... ie pee and barking for attention) and the only noise are the ones that comes from you mixer. I can take my time ...
Recipe adapted from the recipe of Guai Shu Shu...
instead of bacon, I used these
leftover from Chinese New Year. These are homemade bak hwa from a friend.
We loved this meat and almonds combination and I had kept a few back in the freezer...till I almost forgotten about them.
Butter and cheese are added to the dough after 5 minutes.
The dough is further kneaded for another 10 minutes.
Remove dough from stand mixer onto floured tabletop. Knead in the pieces of the pork jerky till combined.
Place dough in a greased bowl and let to proof for about 2 hours...
till double in size. Remove from bowl and deflate and lightly roll out to about 1cm thick
I rolled the dough into a long stick and cut out each disc about 1cm thick
Bake at 180C for 15-20 minutes till golden brown.
These are some of the ingredients needed for the Coffee Pecan Cake ..condensed milk (only 50 gm required, that means still another half can to go... what next?), fresh milk, chopped pecan (only 100 gm) instant coffee 4 tablesp mixed with 1 tablesp warm water) 250gm butter, self raising flour and sugar.
basic creaming method.. butter and brown sugar.
I used 2 8-inch cake tin and bake at 180C for 20 minutes
I was thinking of making some Irish coffee buttercream to sandwich them but in end was too lazy to do so.
Steamed pork paus