Ive been cultivating my own sourdough starter for the past 5 months, and now, Ive been substituting yeast with an active leaven from my starter. This one was a leftover dough from a monkey bread I made for a friend's open house, its a few days fermentation, hence it have a nice zang to it.





As it was a midnight snack, I topped it with whatever leftovers I have left: sugar coated, pink ganache and chocolate ganache



Ive been wanting to get those doughnuts pans for my cake topper, but turns out this is easy-peasy (maybe because its from leftover dough - but still!). It was super fun and extremely satisfying midnight snack

For the Earl Grey Cake:1 cup milk 1 1/2 tablespoons loose Earl Grey Tea, 2 1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cup granulated sugar 3/4 teaspoon finely ground Earl Grey Tea, 12 tablespoons unsalted butter, softened 1 1/2 teaspoons vanilla extract 2 whole eggs 1 egg yolk

1. Preheat oven to 350 degrees (~175 degrees celcius).  Prepare three cake pans (I used 7inch). Butter (I used nonstick spray) the pan and line with baking paper. Set aside.
2. Place the milk in a saucepan and gently bring to a slight boil and add in the 1 1/2 tablespoons tea.  Let simmer for about 10 minutes.  Remove from the heat and continue to steep for an additional 5-10 minutes then strain.  Set infused milk aside.
3.  In another bowl, gently whisk the eggs and yolk together.  Set aside.
4.  Sift together the dry ingridients into the bowl. Cream butter, and sugar and add in the dry ingridients followed by vanilla, and infused milk with the mixer on low until the dry ingredients are well combines
5.  Turn the mixer to medium.  In two additions, add in the egg mixture, mixing for about 20 seconds before the next addition.  Stop the mixer and scrape down the bowl.  Do not over mix.
6.  Evenly distribute batter between the three cake pans.  Bake for about 22-24 minutes, or until done and a toothpick inserted in the center of the cakes comes out clean.  Cool on a wire rack 10-15 minutes before removing cakes from their pans.

 Recipe adapted from The Cake Blog 

Almost-Cinnabon Cinnamon Rolls
Dough
1 (7g) package active dry yeast
1 cup warm milk
1/2 cup sugar
1/3 cup soften butter
1 tsp salt
2 eggs
4 cups flour

1. Dissolve the yeast into warm milk, let it sit till its foamy
2. In a bowl, add sugar, butter, salt, eggs and flour and mix well
3. Pour the milk/yeast mixture into the bowl and mix till incorporated ( I always prefer to use my hand, but you can also use a mixer with dough hook)
4. Place dough into an oiled bowl, cover and let rise (about 1 hour or till the dough have doubled in size) - I usually make the dough before bed and let it rise in room temperature (under heater/ or in warmed oven in winter

Filling
1 cup packed brown sugar
3 tbsp cinnamon (I used more, I love cinnamon!)
1/3 cup soften butter

1. Mix the three ingredients well in a bowl
2. Flour your work surface, and roll (or I pressed it out) dough into a rectangular shape about 16 x 12 inches
3. Preheat oven 350F/175C, and line a 9 x 13 tray with parchment paper
4. Spread the filling onto the surface of the rolled dough. Alternatively, you can spread butter first, followed by brown sugar and cinnamon.
5. Slowly, from the long edge, roll the dough down. Cut it into a dozen pieces
6. Place the rolls onto the prepared pan. Cover with a damp cloth and let it rise for another 30 minutes/ double in size
7. Bake for 20 minutes or until lightly golden brown

Cream Cheese Frosting
6 tbsp butter
1 1/2 cups icing sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt

While the rolls are baking, mix all the ingredients together till fluffy
Spread generously when the rolls are done

The recipe is definitely a winner. I think its the closest to the real Cinnabon, and it is so soooo good, especially served with hot coffee.

1. I substituted pork fat with olive oil, and potato starch with corn starch
2. Omit the shaoxing wine and put more soy sauce and sesame oil
3. Add some enoki mushrooms and glass noodles

I did, however made it too big, and I was so ful after 4 shomai. But it was delicious, taste almost like my favorite one from Toh Yuen.


Following my earlier success, I decided to try again, this time Prawn and Shallot Wontons. For the filling, I basically used similar recipe as before, but I made a few changed to it.

Prawn and Shallot Wontons

Method:

Sesame Soy Dipping Sauce

Ingredients:

Method:

Using the same recipe as the Prawn and Shallot, I made another batch of Har Gow using the gyoza wrappers I had: with mushrooms. I added a handful of white mushroom to the mix. I freeze these Prawn and Mushroom Har Gow and use it in my soups. Which is way better than buying frozen ones from the store!