Geraldine's decadent and savoury adventure

This is a simple and economical Chinese dish that you can easily prepare. It is one of our favourite dish too. The tomato juices just blends so well with fluffy scrambled eggs that I have trouble resisting the urge to finish the whole plate in one sitting lol. My recipe doesn’t require you to remove the skin of the tomatoes as it is packed with essential nutrients, though this is left to your preference! What’s so great about this dish is that even with so few ingredients, you can easily have a flavourful meal that will make your day! Truly a comforting food.

Ingredients

5 eggs (well beaten)
1/4 tsp white pepper
1/4 tsp salt
3 big red tomatoes (sliced into wedges)
5 tbs chicken stock (home-made or store bought) * see note
1 tbs sugar
1 tbs catsup
5 tbs oil
spring onion (garnish)

*Note you may substitute it with 4 tbs water + 1/4 tsp chicken powder

Method

Add 1/4 tsp white pepper and 1/4 tsp salt to the eggs, mix well to combine
Heat a wok over medium. When smoke starts to come out, drizzle 3 tablespoon of oil, add in the beaten eggs, scramble the eggs and cook until about 80 percent done ( Soft and no visible liquid eggs can be seen) Remove and set aside
Using the same wok on medium heat, drizzle 2 tbs oil. Add in the tomato wedges and stir-fry for about a minute. Add in the chicken stock, sugar and catsup. Turn down the heat to medium low so that the liquid doesn’t dry up. Stir fry until all the tomatoes are softened.
Turn off the heat, add in the scrambled egg. Stir to combine.
Garnish with chopped spring onions

This butter bun is so addictive that I made it twice in a week. Its ingredients are simple yet the taste is overwhelmingly good. The buttery and milky taste is a perfect match that you cannot resist – truly more than the sum of its parts. My husband fell prey to the tempting snack and even ate 4 buns in a day! Nothing beats a nice homemade bun!

Ingredients (yields 20 buns )

Dough Ingredients

430g bread flour
100g all purpose flour
80g sugar
10g milk powder
7g instant active yeast
260g water
1 large egg (55g)
60g unsalted butter (chopped into small chunks)
9g salt

Note1: Since we are using two kinds of flour, it is preferably to sieve the flour. A small percentage of all purpose flour helps give a softer texture as compared to all high gluten flour which is the bread flour.

Method

Mix the dry ingredients followed by the wet ingredients into the mixer using a dough hook except the salt and butter. Mix for about 2 minutes at speed 2 until a dough is formed.
Add in the butter , and continue to knead for about 2 minutes at low speed (speed 2)
Add in the salt, and continue to knead until the dough becomes elastic and gluten has developed. The dough should be a little tacky but not sticky. Add little flour if it is too sticky.
Set aside in an oiled container and cover for about an hour or until the dough double in size (depending on your room humidity and temperature).

Filling

200g room temp butter (cut into chunks )
80g icing sugar
200g milk powder

Method

Sieve the icing sugar and milk powder together
Add in the butter
Use a spatula or by hand (wearing food grade gloves), and start mixing until it becomes a pasty dough. Refrigerate.

butter crumbs coating

25g butter (cold butter cut into small piece)
10g icing sugar
40g all purpose flour

Method

Sieve the icing sugar into the flour, then give a gentle mix using a spatula
Add the butter, use the tip of your finger to rub the butter on to the flour. Do it until no butter can be visibly seen. The texture should be look like sand. The method is similar to how you make streusels. Set aside.

Assembling and baking Method

Preheat the oven at 180 degree celsius
Punch out the air on the dough and divide it into 20 portions. Approximately at 50g each. Cover and set aside
Divide the filling into 20 balls. Approximately about 23-24g each
Get one dough, flatten it and place one ball filling into the middle and wrap it, round it up into a ball, and gently use your palm to flatten it. Ensure that the filling is well wrapped inside.
Place each bun in individual waxed casing.
Do the same for the rest of the buns
Cover and let it rest for about 30-45 minutes or until double in size . Note that the time given is just a guideline as it all depends on your room temperature and humidity.
Brush with egg wash (1 beaten egg +1 tsp water) , then sprinkle it with butter crumbs.
Bake for 15 minutes (rotate the tray at half way through of baking )
Let it cool down completely on a wire rack