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FRIDAY, NOVEMBER 8, 2013 PUMPKIN CONDENSED MILK SPREAD To make jams and spreads, most recipes involve just a few ingredients and a couple of steps. The keyword is "Patience" as you will be standing at the stove for some time and stirring continuously to reach the desired consistency. It is all worth the effort, you can rest assured. :) Pumpkin Condensed Milk Spread Adapted from: 四季鲜果手工果酱 by 渡部和泉 Ingredients (Makes 250 ml) 250 g pumpkin, peeled and cubed 65 g condensed milk 100 ml milk 15 g butter, softened Method 1. Steam the pumpkin till soft. Mash and sieve through a strainer or blend using a blender. 2. Combine all the ingredients into a pot and mix well. Cook with low heat and stir continuously. 3. Once the mixture is bubbling and boiling, remove from heat and fill up the bottle while hot. Notes - This can keep for 4 – 5 days. Posted by hanushi at 7:50 PM Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Condiments and Spreads THURSDAY, OCTOBER 31, 2013 WALNUT BUNS This time round, I make walnut buns using the same recipe as my earlier buns. :) Walnut Buns Adapted from: Hidehide Ingredients (Makes 8) 200 g bread flour 4 g instant yeast 20 g sugar 3 g (½ tsp) salt 100 g warm water 20 g egg 20 g unsalted butter 50 g walnuts Method 1. Toast the walnuts at 180°C for 10 minutes. Coarsely chop the walnuts and cool completely. 2. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. 3. Combine all ingredients except butter and walnuts in a bowl and knead till a non-sticky dough is formed. 4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test. 5. Add in walnuts and knead for a few minutes, or until the walnuts are incorporated. 6. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume. 7. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds. 8. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes. 9. Shape into rounds. Flatten the dough lightly and make 5 incisions 2-cm with a bread scraper. 10. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume. 11. Brush the top with egg wash. 12. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. Posted by hanushi at 5:30 PM Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Breads and Loaves TUESDAY, OCTOBER 29, 2013 EARL GREY TEA COOKIE BUNS A treat for all the Earl Grey tea lovers! The softness of these buns are complemented with a lovely crispy cookie top. Best eaten when warm. :) Earl Grey Tea Cookie Buns Adapted from: Hidehide Ingredients (Makes 8) Milk Tea 110 g milk 2 tsp Earl Grey tea leaves Bread Dough 200 g bread flour 4 g instant yeast 20 g sugar 3 g (½ tsp) salt 20 g egg 110 g milk tea 20 g unsalted butter 1 tsp Earl Grey tea leaves Cookie Dough 50 g butter 50 g sugar 50 g egg 50 g cake flour, sifted 1 tsp Earl Grey tea leaves Method Milk Tea: 1. Grind the tea leaves. Boil the milk with the tea leaves over low heat for 5 minutes. 2. Strain the milk tea. Add milk and make 110 g milk tea and cool completely. Bread Dough: 3. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed. 4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test. 5. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume. Cookie Dough: 6. Grind the tea leaves. Combine the tea leaves and cake flour together. 7. Beat butter and sugar together until fluffy. 8. Add in egg in 4 – 5 additions and beat till incorporated. 9. Add in flour mixture and fold until incorporated. 10. Place the cookie dough batter in a piping bag and chill before use. Assembling: 11. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds. 12. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes. 13. Shape into rounds again. 14. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume. 15. Pipe the cookie dough batter on top of the dough in spiral. 16. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. Posted by hanushi at 2:30 PM Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Breads and Loaves SATURDAY, OCTOBER 26, 2013 MATCHA RED BEAN BUNS A cute shaped matcha bun filled with red beans. Yum... Matcha Red Bean Buns Ingredients (Makes 8) 200 g bread flour 4 g instant yeast 20 g sugar 3 g (½ tsp) salt 20 g egg 100 g warm water 20 g unsalted butter 2 g (1 tsp) matcha powder 1 can of sweetened red beans Some beaten egg, for egg wash Method 1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. 2. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed. 3. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test. 4. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume. 5. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds. 6. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes. 7. Roll out each portion of dough into a 10-cm (4-inch) oval. Place a portion of sweetened red beans in the centre of the dough and fold the dough in half. Make 4 incisions 2-cm with a bread scraper. 8. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume. 9. Brush the top with egg wash. 10. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. Posted by hanushi at 12:20 AM Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Breads and Loaves TUESDAY, OCTOBER 22, 2013 RED BEAN BUNS I am in the bread-making mode these days. This bun is made using the direct (straight) bread dough mixing method. Red Bean Buns Ingredients (Makes 8) 200 g bread flour 20 g sugar 3 g (½ tsp) salt 4 g instant yeast 100 g warm water 20 g egg 20 g unsalted butter 240 g red bean filling Some black sesame seeds, for topping Method 1. Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. 2. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed. 3. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test. 4. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume. 5. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds. 6. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes. 7. Roll out each portion of dough into a circle. Place a portion of red bean filling (30 g) in the centre of the dough. Seal the bun tightly and shape into rounds. 8. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume. 9. Brush the top with egg wash and sprinkle with the black sesame seeds with a rolling pin. 10. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown. Posted by hanushi at 3:35 PM Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Breads and Loaves MONDAY, OCTOBER 21, 2013 MATCHA MUSHIPAN Mushipan are Japanese steamed cup breads. The texture is more like our Chinese steamed cake. A simple and healthy recipe to share with all of you! :) Matcha Mushipan Ingredients (Makes 5) 100 g rice flour / cake flour 1 tsp baking powder 1 tsp matcha powder 1 egg 50 g castor sugar 80 cc milk 1 tbsp vegetable oil Method 1. Sift rice flour, matcha powder and baking powder together. Set aside. 2. In a mixing bowl, whisk egg and sugar together. Add in milk and oil and mix well. 3. Add in flour mixture and mix well. 4. Pour the batter into the moulds. 5. Steam over medium heat for about 10 minutes. Posted by hanushi at 6:00 PM Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Cupcakes and Muffins SATURDAY, MAY 11, 2013 JOIN ME AT FACEBOOK Hi blogger friends and fans, I am a total beginner when it comes to Facebook and I have just started a page Rochelle & Crafts for my love for crafts and updates on the workshops that I am conducting. I will appreciate if you can take a few minutes of your time to visit, share and LIKE it. Who knows, you might find one craft that you might be interested and re-discover your hidden talents. :) Posted by hanushi at 1:35 PM Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Crafts Older Posts Home Subscribe to: Posts (Atom) SEARCH THIS BLOG ABOUT ME hanushi View my complete profile SUBSCRIBE TO Posts Atom Posts All Comments Atom All Comments BLOG ARCHIVE * ▼ 2013 (9) * ▼ November (1) * Pumpkin Condensed Milk Spread * ► October (5) * ► May (1) * ► April (1) * ► March (1) * ► 2012 (14) * ► December (1) * ► May (5) * ► April (3) * ► March (3) * ► February (1) * ► January (1) * ► 2011 (65) * ► December (2) * ► November (4) * ► October (9) * ► September (10) * ► August (6) * ► July (1) * ► June (3) * ► May (2) * ► April (4) * ► March (11) * ► February (4) * ► January (9) * ► 2010 (26) * ► December (6) * ► November (8) * ► October (4) * ► September (8) NUFFNANG LABELS Awards (5) Blogger Exchanges (3) Breads and Loaves (15) Cakes (13) Chiffon Cakes (13) Condiments and Spreads (1) Cookies and Scones (7) Crafts (1) Cupcakes and Muffins (24) Dates and Events (10) Financiers and Madeleines (3) Kuehs (5) Mooncakes (11) Pasta and Rice (1) Random (4) Swiss Rolls (1) FOODIE BLOGROLL MY BLOG LIST * No-Frills Recipes Chicken in Herbal Yellow Wine ~ 黄酒药材鸡 1 day ago * Lucky Inn❤幸福小站❤ Cheese Filling Fruits Tarts 芝士内馅水果塔 5 days ago * dailydelicious Cornet bread with milk buttercream 1 week ago * Cathy's Joy Melon Pans 3 weeks ago * Little Corner of Mine Stir-fried Baby Cauliflower 4 weeks ago * Anncoo Journal Oreo Cheesecake 奥利奥芝士蛋糕 4 weeks ago * White-Garden 蜂蜜辫子面包 4 weeks ago * 知足常乐。。。。 半年了~ 1 month ago * Helena's Kitchen 古早味传统鸡蛋糕 (Kuih Bahulu) 5 months ago * Cook.Bake.Love Lemon Butter Cake 7 months ago * Berniceの小天地 黑芝麻豆浆戚风蛋糕 1 year ago * Happy Flour Pandan Chiffon Loaf Cake 1 year ago * Table for 2.... or more Lepat Labu @ Steamed Pumpkin Parcels 1 year ago * @Kokken - A food blog dedicated to my experiments in the kitchen Mocha Kuih Lapis 2 years ago * Qi Qi in the house 3Q 月饼 2 years ago * ~温馨小厨~ Say Cheese 2 years ago * Awayofmind Nyonya Kuihs 2 years ago * Min's Blog Salted Egg Chicken 金黄咸蛋鸡块 3 years ago * Seasaltwithfood How To Make Hakka Abacus Bead/Seeds 客家算盘子 3 years ago * My Little Space Homemade Yee Sang Crackers 自制劳生薄脆 3 years ago * YUMMY BAKES Kahlua Coffee Chiffon 3 years ago * Bakericious Oil-less Strawberry Yogurt Chiffon Cake 3 years ago * eileenの记事本 车打乳酪蛋糕 3 years ago * Kitchen Corner Marbled Soufflé Cheesecake 4 years ago * Evan's Kitchen Ramblings Macarons 2019 5 years ago * Vivian Pang Kitchen Blue Pea Flower Chiffon Cake/ 兰花戚风 and Blue Pea Tea 5 years ago * 靓师奶 181127瑜伽练习 5 years ago * Jane's Corner Black Glutinous Rice Lapis (黑糯米九层糕) 5 years ago * My Kitchen Snippets What You Can Expect Today from a Top Home Grocery Delivery Business 5 years ago * Noob Cook Recipes Daikon Pork Ribs Soup 5 years ago * Peng's Kitchen Nasi Kuning & Ayam Masak Merah 6 years ago * Cosy Bake Simple White Loaf 6 years ago * Nasi Lemak Lover Brown sugar, Cinnamon Chiffon Cake 红糖肉桂戚风蛋糕 6 years ago * 袅袅烘焙香 抹茶凤梨饼 6 years ago * Small Small Baker Wolfberry Wholemeal Bread 枸杞全麦面包 6 years ago * Wen's Delight Cook with Tefal ClipsoMinut Duo 6 years ago * Tested & Tasted Launch Event : KitchenAid Artisan Mini Mixer and Stand Mixer Attachments 7 years ago * Honey Bee Sweets Almond Chiffon Cake 7 years ago * 简单生活,随心所欲,快乐充实 鳕鱼紫菜脆片 7 years ago * 最爱的。。。。 干炒叻沙粉(即煮料-premix) 7 years ago * frozen wings Bake Along Final Post - Bundt cake 8 years ago * Happy Home Baking seafood stew in pumpkin 8 years ago * Lite Home Bake Holly, Jolly Christmas Bread 8 years ago * 鲸鱼蓝蓝小窝居 纪念日小感 8 years ago * I Heart My Bakes Anak Bisa Mabuk Gara-Gara Cairan Pembersih Tangan 8 years ago * Sherleen's Kitchen Diary DIY Door Sign 手作板门牌子 8 years ago * Do What I Like Cranberry Oatmeal Cookies 8 years ago * Bits of Taste | Every bits of food and taste! 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Chinese New Year Cookies Galore 12 years ago * Baking Mum Chinese New Year 2012 12 years ago * j3ss kitch3n Crunchy Melty Almond Cookies 13 years ago * Jessie-CookingMoments * The Little Teochew: Singapore Homecooking Show 5 Show All AWARDS Thanks to Cathy of Cathy's Joy and Honey Boy of Cosy Bake Thanks to Eileen of Hundred Eighty Degrees Thanks to Kristy of My Little Space Thanks to Lena of Frozen Wings, Edith of pReCiouS MoMentS, Honey Boy of Cosy Bake, Joelyn of 幸福の起点 and Angel of Cook.Bake.Love Thanks to Lena of Frozen Wings Thanks to Zoe of Bake for happy kids FEEDJIT Feedjit Live Blog Stats Simple theme. Powered by Blogger. Diese Website verwendet Cookies von Google, um Dienste anzubieten und Zugriffe zu analysieren. Deine IP-Adresse und dein User-Agent werden zusammen mit Messwerten zur Leistung und Sicherheit für Google freigegeben. 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