STEAMED GLUTINOUS RICE

400gm white glutinous rice
10 pieces of Dried Scallops  -  soak to soften
10 dried mushrooms - wash n soak n diced (keep the water)
100gm dried shrimps - soak
2 med size chinese sausages - slice
3 garlics cloves - chopped
10 pieces Shallots  - diced (fried with oil until crispy for later use)

Seasoning:
1 1/2tbsp Dancing Chef  Hainanese Chicken Rice Paste
1tsp Raw Sugar/Fine Sugar
1 tsp dark say sauce
1 tsp sesame oil
Dash of Pepper

Method:

1. Soak glutinous rice for an hour, drain.
2. Soak mushrooms until soften,
drain mushrooms n slice.
3. Soak dried shrimps until soften and drain.
4. Rinse dried scallops, soak and keep the remaining water for later use.
5. Heat up a wok, add about 1tbsp shallots oil, fragrant chopped garlics, than add in dried shrimps, mushrooms, cut chinese sausages and scallops, fry for couple of minutes until the aromatic.
6. Add in the glutinous rice, fry for a few minutes and add in dancing chef hainanese chicken rice paste, fry until all evenly coated with the paste.
7. Transfer to a shallow plate/tray. Add in the soaked scallops water and sufficient water just enough to cover the rice.
8. Place in a wok with boiling water and steam for 30 to 35 minutes.
9. Remove the cooked glutinous rice from the wok.
10. Garnish with peanuts, fried shallots and spring onions and serve.
10. Enjoy

CRANBERRY CREAM CHEESE BUNS

Dough Ingredients:

- 75gm Mashed Potato (cooked & mashed)
- 250gm San Remo Durum Wheat Semolina Flour
- 30gm Raw Sugar
- 30gm Condensed Milk
- 1tsp Yeast
- 120gm Fresh Milk
- 1/4tsp Salt
- 25gm Unsalted Butter
- 100gm Cranberries

Fillings:
125gm Cream Cheese
30gm Icing Sugar
1tbsp Whipping Cream
1/2tsp Vanilla Extract

Method:
1. Cook potato till soft and mash.
2. Add mashed potato with dough ingredients into a mixing bowl until smooth *** EXCEPT butter  and cranberries.
3. Add in butter and continue to mix until smooth and shining, about 10mins.
4. Place dough in a greased bowl and allow to proof and rise for an hour or until double in size.
5. Punch down dough. Divide dough into 8 equal portions.
6. Gently roll each dough into round ball shaped and cover with cling wrap and rest for 10 minutes.
7. Flatten each dough and roll out into a round shaped. Pipe out 20gm cream cheese filling and
add some cranberries at the center of the dough. Shape  into ball shape and seal it tightly.
8. Place the filled dough on a baking tray with parchment paper. Place another sheet of baking paper on top of the dough then place a baking pan on top. Slightly press down and let them proof for 40 to 45 minutes.
9. Preheat oven temp to 180deg. After oven is preheated, place the baking tray together with the top baking tray into the oven and bake for 20 minutes.
10.Remove the top baking tray and baking paper continue to bake for another 6 to 8 minutes.
11. Once baked, remove the tray from the oven and allow the buns to cool on a wire rack.

Buon Appetito

EGG TARTS

PASTRY CRUST:

230gm Unsalted Butter
80gm Icing Sugar
330gm All Purpose Flour
1 Egg Yolk
1tsp Vanilla Extract 

Method:

1. Rub cold butter with flour and icing sugar with our finger until crumbly.
2. Add in add in beaten egg yolk andvanilla extract, mix to form a smooth dough.
3. Transfer dough into cling wrap and chill in the fridge for an hour.
4. After an hour, mould the dough into individual egg tart mould and trim the edges.


Eggs Filling :

300ml Hot Boiling Water 
90g Fine Sugar
4 eggs (60gm each)

80ml Evaporated Milk 
1/2tsp Vanilla Extract 

Method:

1. Heat up water with sugar on low heat.
2. Once sugar is dissolved remove from heat immediately. Set aside to cool 
3. In a bowl, lightly beat the eggs with vanilla extract. Add egg mixture into the sugar syrup together with evaporated milk and whisk to combine.

3. Sieve egg mixture twice.
4. Pour egg mixture into the mould egg tarts shell about 3/4 full.

and bake in at 190deg for 15mins, until the edges are light golden brown. 
5. When the egg is cooked, the center will rise slightly.

6. Leave the tarts in the oven to set for 5mins to allow the egg to set and firmed before remove from oven. 
6. As every oven is different, do keep an eye on the tarts.
7. Remove from oven and cool on a rack. The filling will firm up slightly and the surface is shiny.
8. Serve hot and enjoy.

-------