In search of perfect scones

One of my favorite past time is enjoying cream tea on weekend be it in quaint tea room or over at friends or in the privacy of my own garden during summer. It's quintessential part of the British way of life, enjoying a really nice brew and an ordinary plain looking scone (or must I emphasize it got to be 2 scones) top with clotted cream and homemade strawberry jam. Heavenly......

There are several useful tips on getting a good or almost perfect scones. But before I jumped on the recipes, let me give you a know-how and understand your ingredients and techniques that make a real different to the end results.

1. Self raising flour is preferred as it has raising agents mixed into it. Sift the flour to add air into it so that the final product is lighter.
2. Additional raising agents is required be it bicarbonate of soda, baking powder or cream of tartar. These raising agents produce light textures to the scones. It is important to be accurate when measuring them out. Baking powder is a ready made mixture of bicarbonate soda and cream of tartar. When liquid is added the baking powder reacts and produces carbon dioxide, and the heat of the oven expands these gas bubbles to give the airy texture. Bicarbonate of soda is a raising agent with gentler effect. Using of bicarbonate of soda must be measured accurately as too much of this ingredient will give a bitter aftertaste. Whereas cream of tartar is a fast acting raising agent, it begins to work the moment it is in touch with liquid. Always bake the mixture as soon as possible after adding cream of tartar or its effect will be reduced. I tend to use baking powder + additional cream of tartar to give a lighter texture, it's all about how tall your scone will rise.
3. Dried fruits like sultanas and raisins benefit from initial soaking in orange juice or alcohol, i.e brandy, rum, sherry. I tend to soak the dried fruits overnight to plump them up. I also tend to gently pat dry the fruits with kitchen towel prior to be added into my baking.
4. Do not overwork the dough. A few gentle knead to form a rough round ball will do. Then gently pat down to desired heights with fingertips, no rolling pin requires.
5. Use a ring cutter to cut the scones, try not to twist it when you cut. I tend to use a quick and fast movement to cut through the dough so as to avoid twisting.
6. A pre-heated oven is mandatory, so that the raising agent is put to work immediately and give that lovely light texture. I tend to use fan assisted oven mode as it circulate the hot air around evenly and heat up very quickly.

English Scones

Recipes (make 6)

• 250 gm self raising flour
• 60 gm chilled unsalted butter
• 1 tsp of baking powder
• 1 tsp of cream of tartar
• 150 ml whole milk or buttermilk (the choice is yours)
• 1 tbsp of caster sugar
• one handful of raisin
• 1 small egg beaten + 2 tbsp of milk for eggwash

1. Preheat the oven to 200C (fan assisted)
2. In a mixing bowl, sift in the flour, baking powder and cream of tartar.
3. Using rub in method, rub in the butter with flour mixture wit fingertips until it resembles breadcrumb.
4. Add in raisin to the flour mixture, then slowly add the milk to the mixture and gently knead with your fingertip and palm to form rough round ball. Dust some flour on work surface.
5. Put the dough on the work surface and gently pat the dough to required heights with finger tips (2.5 cm).
6. Use a cutter and cut the dough. Place the scone on baking tray. Assembled the remaining dough, cut and repeat until done. Brush the scone with egg wash.
7. Bake for 12 minutes until lightly browned and cooked. Bring out and cooled on rack for 5 minutes before serving. Serve with clotted cream and strawberry jam.

Summer cut flowers from my garden to adorn my desk at work

Taking care of Jerry for a week as owner is out on holiday

Stir Fry Minced Beef with Pointed Sweet Red Pepper and Black Bean Sauce

How time flies. It's been quite awhile since I last updated my blog. I've been busy, first I've family members over visiting in month of June, followed by lots of travelling during the weekend, workload, friend visiting from the north and finally on my mission to study life in the UK test. Not only have I negelected my blog, my garden has been slightly neglected too. It's all about priority :-) .
I promised myself to bake cake, one of those few favorite things that I love to do during summer, went and bought all the ingredients and yet they sat in the pantry untouch for the last 3 weeks. Perhaps procrastination perceeded priority in my case.
Well no cake recipes this time around but I still have simple stir fry recipes to try out.




Minced Beef Stir Fry with Sweet Pointed Red Pepper and Black Bean Sauce
Ingredients (serves 2)

• 250gm minced beef



• 1 large pointed red sweet pepper



• 1 thumb size ginger-finely chopped



• 1 clove garlic-finely chopped



• 1 tbsp sesame oil



• 1 tsp sugar



• 1 tbsp black bean sauce



• 1/2 tbsp vegetable cooking oil



• 1 tbsp shaoxing wine
  2-3 tbsp water
  

1. Heat 1 tbsp of sesame oil in a wok/pan on medium heat. Once hot, add the minced ginger and browned slightly. Then add in the minced beef and give a good stir fry for 2-3 minutes. Add shaoxing wine and stir fry another minute. Remove from wok and set aside.




2. Using the same wok, heat 1/2 tbsp of vegetable cooking oil, add in minced garlic and slightly browned. Add in the sweet pepper and give a good stir fry for a minute. Add black bean sauce, sugar and water and bring to simmering point.




3. Pour back the minced beef and give a good stir and coat. Off the heat. Serve it hot over piping hot steam rice.

Garden a bit unkempt-on the wild side

My first harvest of runner bean-easy to grow, and taste great when stir fry

Last year I only have 5 fruits, this year my green gage is doing extremely well

My harvest of greengage from the garden

Jerry will only pose for the camera if I'm doing string trick

Lush in July, sit back and relax

Xiao Long Bao (Steamed soup dumpling)

I like making little snacks but I always shy away from making xiao long bao. Yes, I love eating them very much especially when I'm away in Taiwan or back in Singapore. Of course Ding Tai Fung serves good xiao long bao but for the authentic version one can find in Nanxiang xiao long bao in Shanghai. One fine day I hope .......

So here I am in my first attempt on making xiao long bao.....

Xiao Long Bao

Ingredients

Soup Jelly
4 cups of water
6 chicken wings

• 5 dried scallops-soak till sot


• 2 spring onion


• 1 knob of ginger, smashed


• 3 cloves of garlic-smashed


• 1 tbsp of gelatin powder
  Bring to boil all the above ingredients (except gealtin powder). Once boiling, turn the heat to low and let it simmer for 2hrs. Off the fire.

1. Sieve the boiling liquid into a bowl. Then stir in the gelatin powder, mix well so that it's not lumpy.



2. Pour the liquid into a plate and let it to cool in fridge until it sets. Then cut into cube.

Filling

• 500 gm of mince pork


• 100 gm prawn-finely chopped


• 4 spring onion-finely chopped


• 3 tbsp soya sauce


• 1 tsp of white pepper


• 1 tbsp shaoxing wine


• 1 tsp sesame oil


• 1 tsp sugar

1. Mixed all the ingredients, also add in the cut soup jelly. Mixed well. Set aside in the fridge until you're ready to wrap the xiao long bao.
   

Skin

• 3 cups plain flour


• 1 cup boiling water


• 1 tsp vegetable oil


• 4 tbsp cold water

1. In a large mixing bowl, put in the flour. Pour in the boiling water, use a chopstick and continue to stir vigorously.


2. Then add in the vegetable oil and cold water, use your hand to knead the dough. The dough should feel sticky. Continue to knead for about 5minutes into a soft dough. Cover with a damp kitchen towel and let it rest for 30minutes.


3. Lay the bamboo steamer with either napa cabbage leaves or iceberg lettuce leaves.


4. Divide the dough into 4 equal portions. Take 1 portion and roll into a long log. Then divide the log into 14 pieces.


5. Dust the work surface with flour, use a rolling pin and roll each piece into 3inches circle. For wrapping, the thinner the edges the easier it will be for pleating later.


6. Scoop 1 tbsp of filling onto the skin wrapper, and start to pleat. Continue until you're done with all the fillings. You can learn how to pleat from this video.


7. Place the dumplings onto the steamer and steam for around 10-12minutes.

The flavors are there but I still need to improve the quality of the skin......

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A nice break in Lake District

I was away to Lake District with few friends for 5 days. Plan was to do scenic hike up some scaleable peaks dotted around there. Lake District National Park is such a lovely place. We did camping with a hint of glamour/style or better known as 'glamping'. We slept in tent that has been refurbished with clean sheet and comfy mattress, a wood burner as cooking stove, proper dining table and even a toilet within it. It was new experience to me, as you still have access to great outdoor, coming back after a long walk to a nice cosy tent. It was a good break, away from hectic life, breathing in spring fresh air, embracing the lovely scenery etc, etc....did I forget to tell you, the weather was superb (almost summer like) considering it's still early spring. I allow the pictures do the talking for me:-)

Sheep grazing the field

Lake view at Buttermere

Lake District famoulsy known for English author Beatrix Potter, Tales of Peter Rabbit

A curious and friendly sheep

Scenic route up Buttermere

Ullswater lake in the distance

Still a bit of snow left up Hallevelyn (3rd highest peak in Lake District)

Pistachio Biscotti

Where have I been or what have I been doing? I am still enjoying the wonderful April weather, it's been sunny and warm (20degC), which is rather rare for early spring. The whole city is buzzing when weather is nice, people will go out to lie on the grass and enjoy a sun kiss skin. After all, you've to enjoy the brilliant sunshine weekend, any other things will take second place. I've been baking to enjoy the freshness of baked goods right from the oven. So I thought I should give it a try at biscotti. Baking cookies are quick and no hassle. The enjoyment of having freshly baked cookies with a cup of freshly brew coffee or tea is an enjoyment to behold.

Pistachio Biscotti

Ingredients (make about 30)

• 280 gm flour


• 250 gm butter softened


• 130 gm caster sugar


• 1 egg yolk


• 2 tsp brandy


• pinch of salt


• 1 egg yolk lightly beaten


• 85 gm pistachio nut roughly chopped


• Icing sugar for dusting (optional)

1. Cream the butter and sugar . Then add in egg yolk. Mix well.


2. Then add in brandy, pistachio, flour and salt. Use a spoon to mix well.


3. Pour the soft dough onto cling film and wrap around and roll into a log.


4. Then put in the fridge and cool for an hour.


5. Pre heat oven to 190C. Line 2 baking trays with baking paper.


6. Remove the log from fridge, unwrap the cling film, use a sharp knife and cut diagonally into 5mm slices.


7. Place them on the baking tray.


8. Bake for 12minutes until golden brown. Leave to cool f0r 5 minutes in the oven, then transfer to wire racks to cool completely. Store in airtight container.

I took some lovely pictures again from Cambridge and my garden.....

I love April for its tulips, cherry blossom and lovely weather.......

King's College Chapel

The leaves has appeared on the trees

View of King's College from The Backs

Punting on Cam River

Jerry guarding his daffodil

Daffodils Salome

Daffodils and Tulips at back garden

Spring colors in my back garden

Bright yellow tulip brightening up a shady corner

Always make time for a cuppa

Flowering bleeding heart

Tulips in the raised beds at front garden

Tulips Appeldorn

Spring Colors

Truly spring has arrived here, we've just tuned our clock to BST again. I'm also much or less out of hibernation mode to enjoy the fresh spring air, it's still a little chilly in the morning but it warm up quite quickly. As a keen gardener, March is a busy month, so much to do in the garden, from clearing out borders, flower beds, potting up, sowing seeds and etc. It is not all about doing this and that in the garden, always make time to rest and enjoy the blossom of early spring bulbs. :-)

After a hard day in the garden, how about enjoying a slice of banana cake and a cuppa. Yes... lovely indeed.

Banana Cake

Ingredients

• 125gm butter


• 125 gm sugar


• 240 gm self raising flour


• 2 large eggs


• 2 large very ripe bananas


• a handful of walnut (roughly chopped)-optional


• 1 tsp vanilla essence

Pre-heat the oven to 180C. Line a 2lb loaf tin with grease proof paper.


Mash the banana with fork.


Lightly beat the eggs with fork.


Cream the butter and sugar and add the eggs slowly while continue on creaming.


Mix in the mashed banana. Then add in the flour. Use a metal spoon and fold in.


Then pour the mixture into the tin and bake for around 30-40mins till cook.

Lovely winter pansy

Cherry Blossom

Cut flowers from my garden, white tulip and muscari

Cut flowers from my garden-fragance hyancinths

Sowing vegetable seeds

Blooming daffodils in my garden

Sowing flower seeds

Garden supervisor having a siesta again