Another bread maker recipe? Ok being the noob that I am, I never thought that I could bake a cake in the bread maker. So when I read that it was possible to in the Panasonic SD-P104, I did the ONE thing that I do best and nobody can fight- ACT ON IMPULSE: Bake a cake!
My mum makes the best butter cake. When we were kids, she used to bake the amazing butter cake once a month. And every month, my brother and I would fight over the cake tin AFTER the cake was unmolded. And what were we after? The thin layer of cake stuck to the cake tin. We would run our tiny fingers along the sides of the tin to unravel the baked bits.. and after a substantial amount was “collected” on our messy fingers, we would pop them into our little mouths for
one of the best childhood kitchen memory ever.. one which we still remember 30 years on. Show you what awesomeness looks like:
And I’m back to business! I was going to blog about my Taiwan trip first but got reminded by someone that “你正经的事不做，blog 什么 travel?” Oh! So now blogging about recipes and food is “正经的事”. Ok!
The first thing I wanted to do when I got back from Taiwan was explore the Panasonic bread maker. It can make basic bread, bread rolls (that are to be finished in the oven), cake, dumpling skin and even chocolate! Apart from this polo bread loaf, I also made a Cheese and White Chocolate Cake in the afternoon. I declare today “Bread Maker Day”!
When it comes to Pineapple Cake and Sun Biscuits, Chia Te and Li Yi are two of the most famous names in the business. During our previous trips to Taiwan, we always bought Chia Te because they *are* delicious, and there’s lots of variety in their store at Nanjing East Road. This time round, we decided to try Li Yi, another brand name which originated from Jiufen, with an outlet at Taipei Main Station.
Amateur post! I was given the chance to review Panasonic’s latest SD-P104 Breadmaker yesterday, and being extremely excited to try out a breadmaker for the first time, I set off to bake basic white bread almost immediately.
I followed the instructions almost to a T (I suck at reading instruction manuals)– and some combination of ingredients, a push of a few buttons plus four hours later, I have a crusty soft loaf of bread just in time for the world cup finals.
Quick dinner! These chicken skewers were done in all of 20 minutes including preparation.
The husband works on shift, so he comes home at weird timings all through the day (and night). I kinda prefer it if he comes home around 8+ so that I have time to cook, but I kinda not prefer it because it means less time spent together, so I’d say I kinda prefer it only when I’m in the mood to cook.
Today’s one of those days. I haven’t cooked anything different for a while now. My original plan was to use up my last few strips of chicken fillet in a claypot ee mee, but I opened my refrigerator and saw the NEW Teriyaki Marinade Lee Kum Kee sent over a few days ago. I want to make something with this sauce!
Using it as a glaze over roasted chicken fillet sounds a bit boring. so I decided to make chicken skewers, Japanese style. Kaypoh Aegon popped into the kitchen while I was laying the skewers on the Airfryer grill pan:
Aegon: “Whacha doin’ Yayaya?”
Me: “Fixing dinner! What do you think I’m making?”
Aegon: “Hmm.. SATAYS!”
Then he skipped off to the living room and continued watching his TV while calling out for “Yayaya!” every three seconds. I love that kid.
Because I only had chicken fillets, I minced them by slicing and chopping repeatedly with the knife. You don’t even need a food processor. Of course, you don’t have to do this if you already have minced meat to begin with. And now I’m gonna tell you how to make this!
And now for the 3-DAYS-ONLY-GIVEAWAY! Lee Kum Kee has prepared 3 mini hampers for budgetpantry’s readers which includes their brand new Teriyaki Marinade, LKK’s XO Sauce, and tomato ketchup in a cutesy, squeezable bottle.
All you need to do is:
1. “LIKE” my Facebook page at: https://www.facebook.com/budgetpantry
2. “SHARE” the Facebook GIVEAWAY post and be sure your SHARE settings are set to “PUBLIC”
3. “COMMENT” in the Facebook post with your answer to this question: “What is Lee Kum Kee’s latest addition to its range of premium sauces?”
General terms and conditions:
Open to readers with a SG address. For other t&cs please refer to what’s stated on the picture above.
Budgetpantry is one of the Top Ten Finalists in SG Blog Awards 2014 for “Best Cooking Blog” under “Advertiser’s Choice”!
Step 1: Click on https://apps.facebook.com/panasonic_sg_vote/
Step 2: Click “Next” and Filter by “Best Cooking Blogs”
Step 3: Look for “budgetpantry” and/or my face to vote! You can vote once a day.
Here’s the face you should be looking for (this sounds weird but ok):
Please vote for me once a day! Because erm although the prizes are not fantastic, I could do with a new microwave! The breadmaker also looks not bad. Hahaha! Thank you!
Before the KitchenAid, I’ve tried making bread from scratch once but failed miserably. The recipe seemed simple enough, but it was my amateur kneading “skills” (I have none) that destroyed the bread. I attempted sugar butter buns I think, but because I didn’t know how to knead the dough, the texture turned out heavy and dense and the “buns” were inedible.
I’ve made pretzels a few times with success though, but they’re not as complicated as bread. After that first failure, I stuck to cakes and muffins and cookies– I could make those– and never ventured into bread again.
Every time someone asks me to recommend a higher-end stand mixer for cakes and breads, and for whipping egg whites quickly, I reply apologetically that I am not qualified to give a recommendation.
You see, this is what I have been using for the past 4 years:
I am an amateur baker but I love to bake. The first thing I ever baked was rock buns in home economics class. And in the next few months, I “progressed” proudly to making chocolate chip cookies. “50g sugar = 1 level tablespoon. 50g flour = 1 heaped tablespoon.” I chanted in my head those times in the school kitchen. I was a fine student in baking and cooking, but when it came to sewing, I caught Miss Lim rolling her eyes at me (or us, the adolescent girls) quite a few times. I could’t blame her though. I had a penchant for sewing skirts upside down, but this is a story I will reserve for another day.