Making Heavy Cream

Many popular recipe ingredients have easy homemade substitutions. If your recipe calls for heavy cream and you don't have any, don't worry. You can make your own heavy cream substitute with just a few simple ingredients in a matter of minutes! Note: unlike store-bought heavy cream this recipe will not beat into whipped cream.

Ingredients

• 3/4 cup whole milk
• 1/3 cup butter

Steps

1 - Melt the butter. Start with butter than has been thawed to room temperature. There are a few different ways to melt the butter. Here are some methods to consider:

• Melt it on the stove. Put your butter in a skillet and turn the heat on low. Butter melts between 82 and 97ºF (28–36ºC), which can be about room temperature on a hot day. Keep an eye on your butter and remove it from heat when about 3/4 of the butter has melted. Use a spoon or spatula to spread the butter over the bottom of the pan as it melts.
• Melt it in the microwave. Chop the butter into small pieces and place it in a microwave-safe container for about 10 seconds at a time until melted.

2 - Pour the melted butter into the milk. In a medium bowl, mix together 1/3 cup butter (melted) and 3/4 cup whole milk. Make sure you have let your butter cool before pouring it into the milk
If you prefer to use milk with a lower fat content you'll need to add 1 tbsp of flour to help your cream thicken.

3 - Whisk your ingredients together. Whisk together with an electric mixer, handheld whisker, fork, or spoon. Mix for several minutes until the cream is thick and frothy.

• Be aware that this homemade heavy cream will not whip into whipping cream like store-bought heavy cream will.

4 - Store your heavy cream (optional). Place your heavy cream into a covered container in the refrigerator and store for 1 to 2 days.

5 - Use your homemade heavy cream. You can substitute this 1 cup (236ml) of homemade heavy cream in baked goods, soups, and savory sauces immediately.

How to Make a Tortilla Cheese Roll Up

A cheese roll-up is wonderful and easy snack to eat on a relaxing day, and this wonderfully made article will show you how to make a yummy cheese roll up.

Ingredients

• Tortillas
• Shredded cheese
• Sour cream (optional)

Steps

1 - Gather up your ingredients. The ingredients are really easy to find at Walmart or a local grocery store.

2 - Rip off a paper towel and lay it down on a flat surface.

3 - Sprinkle the cheese on the tortilla. Sprinkle as much cheese as you want on it. It's your choice!

4 - Wrap the tortilla up. Wrap it as tight as you can.

5 - Put the roll-up in your microwave for 15 seconds.

6 - Let it cook thoroughly. If it's not cooked thoroughly, let it cook for extra time.

7 - Finished

Chinese Rice dumping ( Bak Zhang )

Ingredients: 
500gm glutinous rice (soak overnight and drain dry)
150ml cooking oil or lard ( about 10 tbsp)
½ tablespoon salt

250 ml of water- water just barely enough or less  to cover the surface of rice

The fillings: - as desired




Method:
1. Sock the rice for at least 2 hours or overnight. Drain dry.
2. Fry the drain rice in a pan with some oil for about 10 mins.
3. Put the rice in a cooking pan and add water to just barely enough or less cover the surface of the rice, or less. Too much water will make the rice soggy.
3. Steam the rice for about 10-12 mins (half cooked)
4. Transfer rice to a basin/cake tin and fluff the rice with a fork . Add in salt  while still hot and mix with 10 tablespoons of lard or oil..  Mix well.
5. Leave aside to cool before assemble 

To assemble the cake:     Scald or immersed the bamboo leaves in boiling water to soften them.
For each cake, take one or two  leaves and roll into a triangular shape. Put in  the compacted steamed rice and fill the centre with 2 teaspoon of fillings as desired. Fold over leaves and use strings ( e.g. from banana tree) to bind together.
Put the assemble cake into a pot and boil for another 20 minutes.

Wrapping rice dumping
    
    

Tip:- Pandan leaves for wrappings this cake should be the wider type. The ordinary ones sold in market or use for cooking agar agar will need 2 leaves as in the recipe but is not so easy to wrap.
Nylon string used for tying things can be used. These are divided into 4 or 5 strands each strings ( as they are quite strong )and washed and dried.

Akaline Red Bean Rice Dumpings

 


Ingredients
500g glutinous rice, rinsed and soaked for at least 4 hours
1¼ tsp alkaline water (kan sui)
Dried bamboo leaves, boiled till soft and wiped dry
Red bean paste filling
250g red beans, washed and soaked overnight
200g castor sugar
150ml oil

Method
To prepare red bean paste
Cook beans in a pot of water till soft. Drain off the liquid and blend or process the cooked beans to form a smooth paste.
Put the bean paste in a non-stick saucepan and cook until dry. Add sugar and stir until sugar dissolves, then add in oil. Stir slowly until the mixture turns into a smooth paste. Remove the paste and allow it to cool completely. Divide the red bean paste to make very small balls.

For the dumplings
Mix the glutinous rice with the alkaline water for about 15 minutes.
Take 2 bamboo leaves and fold into a cone. Put a tablespoon of rice in the cone and add a ball of red bean paste. Cover with more glutinous rice. Shape the cone well and secure with hempstring. Repeat the process to make more dumplings.
Boil the dumplings in rapidly boiling water for 3½-4 hours. Drain the dumplings well before serving.

See how to : Wrapping Rice Dumping

Red Bean Filling ( Tau Sar Filling)

Ingredients
1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar



Method.
1. Soak  beans with water overnight . This helps shorten the cooking time.
2. The next day, bring the beans and water to a boil. Simmer for 1 ½ - 2 hours, until the beans have softened, adding more water as necessary. Drain. Make sure always have just enough water to cover all the beans.
3. Blend them into a puree in a hand held blender or food processor.



4. Press the puree through a sieve, discarding the skins, which will be left in the sieve.
5.  Place the thickened puree back into a saucepan, together with the sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigorously so that it does not stick to the bottom.
6. Remove from heat and let cool before filling buns.

*Stored in a sealed container in the refrigerator, homemade sweet red bean paste will last for approximately 1 week.

Glutinous Rice Gelatinized Bread

This is another method to create a soft and fluffy even after many days using glutinous rice flour in the starter dough. May also be baked as a whole loaf without any fillings.



Ingredients for Glutinous Flour Gelatinized:

• 2 2/3 tbsp glutinous rice flour 糯米粉
• 4 tbsp water
• 1/2 cup bread flour

Method :

1. Combine glutinous rice flour and water, mix well.
2. Heat the mixture over low heat until thicken, off the heat immediately once the mixture started to thicken and keep stirring until it turns gluey.
3. Stir in  Bread flour gradually and mix to form a dough.
4. Then leave to cool before adding into the main ingredients.

Ingredients of Main Dough :
(A)

• 1 eggs, beaten
• 1/3 cup water
• 1 1/3 tsp honey

(B)

• 2 tsp yeast
• 3 1/3 tbsp sugar
• 1/3 tsp salt
• 2 2/3 tbsp milk powder
• 1 2/3 cup bread flour

(C)

• 27gm cold butter, cubed
• 2 tsp corn oil

Method :
1.  Combine ingredients (A) & gelatinised dough pieces into ingredients (B), mix to form a soft dough.
2.  Then add in ingredients (C) and knead till the side of mixing bowl is clean.
3.  Leave the dough to rest for 1½ - 2 hour or until double in size.
4.  Punch to knead out the air and must be handle with care cause the dough is pretty sticky. Dust on extra flour if needed.
5.  Then divide dough into 13 equal portions and fill with Red bean paste filling.
6.  Sealed and place them to a 5x9" tray with butter coating.
7.  Again let to rest for another 1-1½ hour or until double it's size.
8.  Brush on egg glazing and sprinkle the top with sesame seeds.
9.  Bake at preheated oven 175-180'C for about 20 mins or until golden brown.
10 .Leave to cool complete before serving.


*If you want the buns to look more attractive and appetizing, you can glaze them while they are still
hot with butter, margarine, apricot gel, egg white or sugar syrup.
( Cook 1part of sugar with 2 parts of water till boiling).
As a Bread loaf- skip step 5.and divide dough into 4  portions. Shape into oval shape
and continue on step 6.

Roti Paun ( Red Bean Paste or Butter milk )

*makes 18pcs of roti paun and extra with few buns

Gelatinised dough

• 100g bread flour
• 70ml hot boiling water

Steps

1. Place  Bread flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or up to 48 hours

To prepare Basic sweet bread dough

• 300g bread flour
• 100g plain flour
• 80g sugar
• 1 tbsp instant yeast
• ½ tsp salt
• 175ml cold milk
• 1 cold grade A egg
• 60g cold butter, cubed

Steps

1. Combine flours, sugar, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold milk gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth. Leave stand to prove for 2 hour or until double in size.
6. Shape dough into a ball, leave to proof for  another 30-60mins.

To assemble Roti Paun

1. Divide and shape bread dough into a small ball weighted 30g each.
2. Spoon 1tsp of butter filling and wrap inside the small dough ball.* See below
3. Place dough ball in a greased 9” round cake tin (removable base).
4. Once completed, set aside to rest for 15mins.
5. Apply egg wash on top of the dough balls.
6. Bake at preheated oven at 180c for 20-25 mins.

Click how to make Red Bean Paste  or  here

Variations 

Butter milk fillings

• 70g butter
• 30g icing sugar *
• 1/8 tsp salt
• 30g whole egg (about half egg)*
• 1 tbsp cornflour (can add more)
• 80g skimmed milk powder

*you can use the other ½ egg for egg wash. 



Method:

1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in corn flour and skimmed milk powder, mix well with rubber spatula. Add more corn flour if dough is still too soft or watery depending on your egg size.

* Careful to seal buns well to prevent leaking when baked.  Make the same mistake twice. 
*If you want the buns to look more attractive and appetizing, you can glaze them while they are still
 hot with butter, margarine, apricot gel, egg white or sugar syrup.
 ( Cook 1part of sugar with 2 parts of water till boiling).