English Hop Pickers Oast Cakes Recipes

Steps:

• In a jug or bowl, dissolve the yeast in 50ml warm water and leave to bubble for 15 mins.
• Put the flour and sugar in a bowl with a pinch of salt. Add the coconut water and milk, whisking continuously to avoid lumps, then add the yeast mixture and mix until you have a smooth batter. Cover with cling film and leave to ferment for 2 hrs.
• When it's time to cook the hoppers, whisk the base mixture to remove any lumps. It should be the consistency of double cream, so add a splash more coconut water to thin it if needed. Heat a lidded, non-stick frying pan or small, lidded, high-sided wok until very hot and brush on a little sesame oil with kitchen paper. Add a ladleful of mixture to the pan and immediately swirl it around and up the edges to create a bowl-shaped pancake. Cook, uncovered, for 1 min, then cover with a lid. Cook for 2-3 mins more until the edges are starting to crisp and the base is cooked through. Remove and set aside, then repeat with the remaining batter. Serve with the cauliflower curry, leek seeni sambol and chutney (see goes well with).

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease a 9" x 5" loaf pan.
• Cream butter and sugar in large mixing bowl; add eggs one at a time, beating well after each addition.
• Mix flour, baking powder and salt; add alternately with milk to the butter mixture.
• Pour batter into pan.
• Bake until wooden pick inserted in center comes out clean, about 45 minutes to one hour.
• Meanwhile make Lemon Glaze. Heat sugar, fresh lemon juice, and lemon zest until just boiling in a small saucepan.
• Pour glaze over cake immediately after removing cake from oven; cool in pan.

Steps:

• Preheat oven to 350.
• Cream sugar and butter together with beater until fluffy.
• Add flour, baking soda, baking powder, salt, milk, and eggs; mix until all is incorporated.
• Add one orange which you have removed imperfections from, quartered, deseeded, and then pureed in a blender or food processor (yes, rind and all).
• (Optional) Stir raisins and walnuts into batter.
• Pour into greased cake mold with a center hole. Bake for 50-60 minutes until knife inserted comes out with moist crumbs. Let cool to warm and overturn onto a plate.
• While cake is still warm, mix the juice of one orange with 1/2 cup sugar until the sugar dissolves (may need to heat slightly). Slowly pour by spoonfuls all over the cake.

Steps:

• Heat oven to 325°. Grease bottom and sides of an 8" x 8" metal baking pan with butter and line bottom of pan with parchment paper. Grease parchment paper with butter and dust paper and sides of pan with a little cake flour. Heat 8 tablespoons butter, golden syrup, brown sugar, and marmalade in a 2-qt. saucepan over medium-high heat. Cook, stirring often, until syrup thins and sugar dissolves, about 5 minutes; let cool for 10 minutes. Whisk in the milk and eggs; set syrup mixture aside.
• In a large bowl, whisk together cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add reserved syrup mixture and whisk until just combined. Pour batter into reserved baking pan. Bake until a toothpick inserted into center of cake comes out clean, about 50 minutes.
• Transfer cake to a rack and let cool for 10 minutes. Meanwhile, heat remaining butter along with sugar and lemon juice in a 1-qt. saucepan over medium heat and cook, stirring often, until sugar dissolves, about 3 minutes. Using a pastry brush, brush half the lemon syrup over top of cake. Invert cake onto cooling rack, discard parchment, and brush the remaining lemon syrup on bottom and sides of cake. Invert the cake onto a serving stand and wrap in plastic wrap; let cool completely. The cake tastes better the day after baking and will keep for up to 4 days. To serve, cut cake into squares and sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 400 degrees F. Grease a square 9x9 baking pan. Set aside.
• In a small bowl, whisk together flour, matcha powder, baking powder, and salt.
• In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
• In a third bowl, whip egg white to medium-stiff peaks.
• Add dry flour mixture to yolk mixture. Fold to combine. Then add whipped eggs in three additions. Gently fold to incorporate egg whites.
• Pour batter into prepared baking pan. Use a spatula to spread batter into an even layer. Bake for 9-11 minutes or until a toothpick comes out clean. Remove from oven and run an offset spatula around the edges of the pan to loosen the cake. Let cool completely.
• Use a knife, wet with warm water, to cut the cake into 3 inch squares.
• Decorate with icing for hair and stitches, add sprinkles and candies for bolts and eyes.

Steps:

• Prepared ungreased mini muffin or mini tart pans with 12 built-in molds.
• Set aside and bring enough water to boil in a wide steamer.
• In a bowl, blend well all ingredients up above.
• Spoon mixture into muffin molds about 2/3 full. Place muffin pan carefully in steamer.
• Cove and steam for about 8 t 10 minutes.
• Carefully remove the muffin pan and let the puto cool a little.
• Remove puto by loosening sides with a small and thin metal spatula and carefully pulling cakes away from pan.
• Repeat process with the rest of the mixtures.

Steps:

• Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
• Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
• Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
• Beat whipping cream; gradually add sugar until soft peaks form.
• Fold in the dissolved gelatin mixture.
• Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
• Sprinkle each layer with chopped bars.
• Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.

Steps:

• Cut pork belly into 3cm cubes.
• Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
• Mix well and stand for 15 minutes.
• Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it's colour.
• Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
• Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
• Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again.
• Add mushrooms and half the green onions and toss to combine.
• Transfer to a serving dish.
• Top pork with remaining green onions, coriander and sliced red chilli (if desired).
• Serve with steamed jasmine rice and steamed Asian greens.
• Suitable to freeze.
• Note: Prep time does not include the 15 minutes standing time.