Category: My Kitchen

Frozen puff pastry is so versatile. There is no need to make it yourself. It’s a lot of work. Just take it out of the freezer and defrost it to use. Quick and easy. Bake in oven or air fryer. You can make anything with it. Here are some ideas for you that you can try out for yourself.

Rainbow Sprinkles Puff

If you do not have sprinkles, just use sugar. You can never go wrong with sweet and buttery pastry. So simple and easy to make. Shape it to any shape you like.

https://www.youtube.com/watch?v=jn3VzW1yVo0

One-ingredient Mini Croissant

If your pastry sheet is of a bigger size, you can make the standard-size croissant. Of course, you will have to adjust the baking time and temperature for it. Bake till it’s golden brown and you are good to go. Eggwash it if you want. I’m just too lazy to break the egg for it haha!

Tuna Puff

I was trying to clear the canned tuna that was opened. So I made tuna puff with it. Eggwash is optional.

Nian Gao Puff

This is great for the Lunar New Year. No messy oil splatters, no need to deal with deep frying. Just wrap the nian gao in the puff pastry and bake or air fry it.

Lastly, have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

I think the bread machine and I don’t get along too well. There’s always drama with it. This one here is probably the last bread made with the bread machine. The recipe is from the manual but somehow it overflowed when proofing. I had to remove it and transfer the dough to a loaf tin to bake.

My initial plan was to make everything inside the bread machine as I didn’t want to deal with the dough. Didn’t want to dirty my hands haha… Oh well… It didn’t happen. In the end, I still had to clean up the mess of overflowing dough some more.

Everything was well in the beginning. Then at the last cycle of kneading, the machine stopped abruptly. I didn’t think much of it until I saw the belt residue under the machine. The belt was a goner. I decided to just let it be since the dough seemed well-knead. So I let it continue proofing. When it was proofing for almost 1 1/2 hours, I checked the machine. OH MY GOODNESS!!! It pushed the machine’s cover up and the dough was all over the window.

Left with no choice, I transferred to the loaf tin, and let it proof for about 30 minutes. Then, baked it in the oven. Luckily it turned out nice. The bread remained soft even until the next day. No falling crumbs too. Using bread flour is really important to achieve soft bread even until the next day. Besides that, yeast is very important too. Make sure it’s alive.

Recipe

I do not use green food colouring here. Hence, the green colour of the pandan wasn’t showing. You can add a bit of green food colouring if you want.

190ml pandan juice
1 small egg
2 tbsp milk powder
1 tbsp coconut oil
1 tsp salt
1 tbsp sugar
2 1/4 cup bread flour
1 tsp instant yeast

Let the bread machine does all the work. If you want to bake it manually then bake in a preheated oven at 180°C for 25-28 minutes.

Lastly, have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

When I first got hold of frozen smoked duck breast, I had no idea how to cook it. I didn’t want to deal with oil splatters so I decided to bake it. You can also air fry it. Just need to reduce the heat by 10 degrees Celsius.

Make sure you defrost it. Then preheat your oven. Bake the smoke duck breast at 180 degrees Celsius for 12 minutes. Then bake again at 200 degrees Celsius for 5 minutes. Lastly, let it rest for 2 to 3 minutes before you cut and serve it.

The temperature and time I’m sharing here are just a reference. Different ovens or air fryers will have different capacities. Do adjust them accordingly.

You can check out my Instagram Reel on how to bake frozen smoked duck breast:

View this post on Instagram

A post shared by Irene Law – Sweet Surrender (@lovebellbelle)

Very easy isn’t it? I’m so happy that I don’t have to deal with oily stove. Have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

I made Kuih Cara again. This kuih is known by many names namely kuih manggis, kuih cara, kuih bahulu, and kuih apam balik. However, I’m not sure of the actual name. I tried to ask around but was given with different versions of names. What is the actual name? Do you know? This version can only be found in Sarawak. It is quite different from those in West Malaysia. This is definitely no stranger to Sarawakians.

Here’s a Shorts sharing how to extract the pandan juice for this kuih. Click to view the Shorts.

Here’s the previous post of Kuih Cara Sarawak Style using coconut powder.

Kuih Cara Sarawak with Coconut Milk (no extra food colouring used)

Ingredients:
120ml pandan juice (blend 4 pandan leaves with 120ml water)
80ml coconut milk
3 tbsp icing sugar (can reduce to 2 tbsp if you don’t want it too sweet)
A pinch of salt
1 small/medium egg
2/3 cup plain flour
1 tsp baking powder
Oil to grease the mould

The method can be seen in the video. Make sure that your mould is properly greased and using small to medium heat. Adjust it accordingly. Every stove is different. I still can’t get the heat distribution to work nicely. Maybe using charcoal as the source of heat will result in a nicer browning effect. You can try this method out if you want.

If you wonder where I bought the mould, I got it from Shopee. I saw them in Super Save, Mr DIY, and some supermarkets too. Those selling pots and pans should have too.

Lastly, have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!