Showing posts with label 九阳豆浆机. Show all posts
Showing posts with label 九阳豆浆机. Show all posts

Monday, 17 September 2012

Okara Black Butter Cake

After using Okara (豆渣) to make the Okara Mantou and Omelette (recipes here) I am again inspired to bake an Okara Butter Cake which is "Black" in colour. This is a random thought on baking something common but yet in a "black" theme to support a past "dining issue".

When I first drafting out the recipe I have a mixture of banana and Durian Butter Cake in mind whereby I replace certain amount of the mashed banana/durian pulps with fresh Okara and Homemade Organic Soymilk.


BLACK BUTTER CAKE
(using Homemade Soymilk, Okara and Charcoal Powder)


In order to achieve the "charcoal" colour and yet not using too many black soybean to bitten the taste of the soymilk and okara, I added a teaspoon of Bamboo Charcoal powder. 


(Make: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes   | Cooking: 40 minutes)

Ingredients:
  • 200g Self Raising Flour
  • 1 Teaspoon Charcoal Powder, optional
  • 200g Unsalted Butter, soften
  • 180g Caster Sugar
  • 4 Eggs (55g each)
  • 150g Okara
  • 50ml Homemade Soymilk
  • 1/2 Teaspoon Vanilla Extract


Method:-
1. Preheat Oven to 170°C degree Celsius.

2. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions.


4. Beat in Okara till combined (a few seconds). Using a rubber spatula, fold in half the sifted flour mixture (careful not to over-stir or beat the mixture) and follow by milk and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.


Overall the cake is moist and infuse with an aromatic fragrance from the soymilk and okara used. Best of all it's sweet and fragrance taste has take over the usual rich butter cake texture and hence it tastes "light" and "refreshing".

So if you do make your own soymilk, remember to keep some of those Okara to try out this unusual butter cake.

Thursday, 13 September 2012

Pandan Kaya Using Joyoung Soymilk Maker

My impulse on making this Pandan Kaya comes from Celes (Celestial Delish) who recently shared with us some of her delicious homemade kaya as we were both inspired by Chef Ann's mentioned on making kaya using Joyoung soymilk maker during the media preview (read more here).

Making kaya is quiet similar to the western style of making lime/lemon curd or custard where egg, sugar and in this case, coconut milk and pandan leaves are needed for it's uniquer fragrant, colour and taste. Here with either soymilk maker or bread machine that comes with "Jam" function, it actually cuts down cooking time a lot more and delicious homemade kaya will ready ready in breeze without you standing at the stove for hours stirring and keep an eye for it.


HOMEMADE PANDAN KAYA
(using Joyoung Soymilk Maker)


I love the natural jade green colour and taste of this Homemade Pandan Kaya. The natural green and unique aroma comes from using fresh Pandan Leaves blended with coconut milk which both can be found in either major supermarkets or wet markets.


(Make: 1 Cup  | Preparation: 10 minutes  | Cooking: 30 minutes)

Ingredients:
250ml Coconut Milk
4 (55g) Whole Egg
120g - 150g Caster Sugar
15 Pieces of Pandan Leaves


Method:-
1. Blend Pandan leaves (cut into 1cm wide pieces) together with coconut milk and strained through muslin cloth or soup bag. Set aside.

2. Whisk egg and sugar together till sugar dissolve (about 2 minutes or less). Stir in pandan coconut milk mixture and mix well.

3. Pour the mixture into Joyoung soymilk maker. Select "Jam" function. (I repeat the process twice in the soymilk maker to get a thicker texture)

4. Once done, let it stand in the machine for about 5 minutes. Transfer mixture to a double-boiler (I pour it into a glass mixing bowl and simmer over a pot of boiling water till the kaya is thicker, it takes about 8 - 10 minutes)

5. Store kaya in sterilized glass jar (boil glass jar in boiling water for about 5 minutes) and keep in the fridge after completely cool down.


Wednesday, 5 September 2012

Okara Mantou And Okara Omelette


Remember in the previous Homemade Organic Soymilk post we mentioned about Okara (豆渣) which is rich in dietary fiber. Instead of throwing them away after filtering the soymilk you could actually use it in your daily cooking or bakes to enhance the flavour as well as the nutritious values of the food.

To be honest, I have never taste or eaten "Okara" before I have this soymilk maker, so trying out various recipes using Okara is such an amazing experience and both my family and friends enjoy this new "taste and texture" too.


OKARA CHARCOAL MANTOU
豆渣馒头



This Okara Mantou is inspired by one of my boy classmates' mum who makes soft and delicious mantou using homemake soymilk and okara. So with my leftover black soybean okara and soymilk I decided to make this "black" Okara Charcoal Mantou.


(Serves: 10 - 12 pieces   | Preparation: 90 minutes  | Cooking: 15 minutes)

Ingredients:
  • 280g Plain Flour
  • 1/2 Teaspoon Charcoal Powder (竹碳粉)
  • 1/2 Teaspoon Baking Powder
  • 20g Tablespoon Caster Sugar
  • Pinch of Salt
  • 100g Okara (豆渣), drain well
  • 1 Tablespoon Vegetable Oil
  • 1/2 Teaspoon of Dry Yeast
  • 40ml Lukewarm Water

Method:-
1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.

2. Sift plain flour and baking powder together in a big bowl with the caster sugar and salt till combined.

3. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand follow by okara till it forms soft dough.

4. Add in oil and give the dough a quick knead till well combine or dough does not stick to your hand.

5. Set dough aside in a lightly flour/oil bowl, covered with cling wrap and let it proof for about 30 minutes or until dough became double the size.


6. Knead proof dough on a lightly floured work surface for about 5 minutes, flatten and roll into a rectangular shape, roll it up lengthwise into an oblong shape.

7. Repeat the process once or twice depends on your preference.

8. Roll the final dough into oblong shape, cut them into equal portions, place each shaped mantou on steamer rack with greaseproof paper below.

9. Spray some water on the mantou before steaming them over medium heat for about 13 - 15 minutes. (depending on the size of the mantou)

10. When done, removed and served hot/warm. You can keep cool mantou in the freezer for a week or so. Reheat by steaming it for 5 minutes before eating.

Note:
~ Lukewarm is about 36 - 37 degree Celsius


This is the Black Soybean Okara which is being filtered from the soymilk. It can be kept in the fridge for about 2 - 3 days.


OKARA OMELETTE
(豆渣煎蛋)



Other than steamed bun, I have also in cooperate Okara into our daily dishes by add it into omelette. This dish could be consider as half vegetarian dish if egg is allowed. We love this omelette dish a lot as it taste quiet similar to the usual "Minced Meat Omelette (肉碎煎蛋)" and when eaten you can't even tell Okara is added to it. The omelette has a very fragrant and slight sweet taste (read more here on how to filter the okara) which makes it different from the usual fried omelette dish.


(Serves: 2  | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
2 Eggs (55g each)
2 - 3 Tablespoons Okara (豆渣)
1/2 Tablespoon Wolfberries
1 Tablespoon Chopped Spring Onion
Pinch of Salt


Method:-
1. Add all the ingredients into a bowl, whisk till combined.

2. Preheat 1/2 tablespoon of oil in a frying pan, pour in egg mixture, swirl and spread it evenly around the pan.

3. Fry the omelette for about 2 minutes on medium low heat till slight golden brown in colour, carefully flip it over using a spatula. Cook for another minute or two.

4. Dish up and serve.

Other than the above two recipes on using Okara, do stay tune for the my "Black Butter Cake" which I have give it a twist on adding okara into the normal butter cake recipe. Stay tune!

Monday, 3 September 2012

Homemade Organic Soybean Milk Using Joyoung Soymilk Maker

With the help of modern kitchen gadgets, making your own soymilk at home has become a breeze especially if you have a soymilk maker. And if you have being following my recent posts and photos on soymilk making I am sure you have read about my new loot on the Joyoung soymilk maker (九阳豆浆机 ).

In this post, I would be sharing two recipes on Homemade Organic Soymilk using my new loot and it is so easy with just a touch on the button. After which you would get to enjoy a glass of healthy warm soymilk in less than 30 minutes.


HOMEMADE ORGANIC SOYMILK


As you know, there are many benefits from drink soymilk such as it contains high protein, low cholesterol and also helps to prevent high blood pressure. On another end, it also promote blood circulation, antioxidants, anti-aging, eliminating constipation and etc.

These are some brands of the Organic Soybeans that I am using. You can use any brand of soybean despite of whether they are organic or not. Soybeans can be easily found in any local supermarket or grocery stores under the dried beans sections.


(Serves: 4   | Preparation: 6 - 8 hrs soaking  | Cooking: 25 minutes)

Ingredients:
  • 1 Cup (130g) of Organic Soybeans
  • Water
  • 50g Rock Sugar (or more or less to taste)
  • Some Pandan Leave (optional), tie to knot


Method:-
1. Rinse soybeans for a few rounds, soak it in water for about 6 - 8 hours. (I usually soaked it overnight)

2. Add soaked soybean and water (fill water up to 1300ml mark shown in the jar) in Joyoung soymilk maker and select "Soak Bean" mode. But if you prefer a richer and thicker taste, select "Dry Bean" mode even if you are using soaked beans.


3. When the soy milk is ready, the machine will beep and you will see blinking light on the selected mode.

4. Switch off the power. Add in pandan leaves and rock sugar, give it a quick stir and leave the mixture to stand for about 5 minutes.

5. Lastly, give the mixture a few stir to completely dissolve the sugar. Filter out the soy milk and it is ready to serve.

Quick Tip:
~ The minimum amount for making soymilk is using 90g Soybeans with 900ml water in order for the soymilk maker to operate.

~ "Dry Bean" mode gives a much richer texture to the soymilk as compared to the "Soaked Bean" mode.



HOMEMADE ORGANIC BLACK SOYMILK
(using Joyoung Soymilk Maker)


To test out another flavour, I mix 1/2 cup each of soybean and black soybean instead of using 1 whole cup of black soybean which the taste might be slightly stronger and bitter for everyone. And also by adding black soybean is a good way to help reduce weight, whiten skin as well as strength the body.


(Serves: 4   | Preparation: 6 - 8 hrs soaking  | Cooking: 25 minutes)

Ingredients:
  • 1/2 Cup (65g) of Organic Soybeans
  • 1/2 Cup (65g) of Organic Black Soybeans
  • Water
  • 50g Rock Sugar (or more or less to taste)
  • Some Pandan Leave (optional), tie to knot


Method:-
1. Repeat the same procedures as shown for the making the normal soybean milk above.


If you want to try out black soybean milk, perhaps you can start off with 3/4 soybean and 1/4 black soybeans and slowly adjust the taste to your preference.



OKARA
(豆渣)


Soymilk would taste smooth and better when "Okara (豆渣)" is being filtered from it. But do you know instead of throwing them away, you could actually incorporate this rich dietary fiber into your daily cooking or baking. Below are some recipes on using Okara, hope you would find them useful.

Okara Omelette

Okara Mantou

Okara Butter Cake (coming soon)


Friday, 24 August 2012

The Official Launch of Joyoung Soymilk Maker

About 2 weeks ago I was invited to attend an official media launch for Joyoung Soymilk Maker (九阳豆浆机), the No.1 Soymilk Maker in the World which sells about 13 million sets per year. This easy to use soymilk maker is remarkable with only 2 simple steps such as add in soy beans and water, select the function and homemade soymilk will be ready in just 25 minutes. For your cleaning convenience, the soy milk maker also comes with an easy-wash function too.

As you can see from the above, Joyoung Soymilk Maker comes with a stunning, elegant design and its inner jug and grinder is also made stainless steel. And with the ultra fine technology, Joyoung Soymilk Maker breaks each soybean down into bits and particles which make it more nutrients and richer in taste and fragrance.

Above shows the two models; DJ13C-D08D(S) (S$268.00) on the left and DJ12C-A11D(S) (S$218.00) on the right which are available in Singapore retailing at Audio House, Best Denki, Gain City, Harvey Norman, Isetan, Mustafa, NTUC X-tra and etc. And with these two newer models of Joyoung Soymilk Maker – DJ13C-D08D(S) and DJ12C-A11D(S) it also boast new technologies that allow you to choose your own preference such as smoother, healthier or thicker soy milk.


Ms Lim, General Manager of Happiness (Pte) Ltd sharing the function of the soymilk maker which has over 200 patent rights during product development stage. According to her this amazing soymilk maker can used to make different types of recipes for everyone in the family such as:-

~ Rice gruel with fresh vegetables and meat for babies
~ Western style cream soup
~ Smoothies
~ Dessert
~ Homemade Jam
~ Flavoured Soymilk
~ Grains

Owner of Joyoung Soymilk Maker sharing their company profile with the media. Joyoung Co. Ltd was established in 1994 and it is now a modernised enterprise that specialises in Research and Development, manufacture and sale of kitchen appliances. Joyoung has 8 product lines containing over 200 models which include soymilk maker, blender, juice extractor, electric kettle, rice cooker, slow cooker and induction cooker.

And being the pioneer and leader of soymilk maker, the pioneer of juice extractor and blender commanding top 3 market share, Joyoung's products is available in Chinese and 30 other countries and regions including Japan, USA, Korea, Taiwan and Singapore.

During the official launch, Chef Anna Phua also shared 8 recipes which she had created using Joyoung Soymilk Maker where you could take look from the photos shown below.

Walnut Paste:- Although it is a bit dilute compared to the normal walnut paste dessert, but it still taste good and easy to prepare at home.

Look at the texture of the above Cantonese Style Chicken Porridge, can you believe it is cook using Joyoung soymilk maker? The texture is incredibly smooth and silky which makes a great baby and old folks food.

If you like western-style of Cream Soup, Joyoung soymilk maker can also complete your request in less than 30 minutes.

Base on chef Anna demo, making Strawberry Jam is such a breeze by using Joyoung soymilk maker.

Close to "Lao Ban Beancurd" texture and taste but Chef Anna used Horlic (malt) instead of creamer to enhance the taste.

Lastly I would like to thank to Brand Cellar Pte Ltd, Happiness (Pte) Ltd and Joyoung for the complimentary Soymilk Maker to media who attend their Official Launch.

I will be sharing some recipe(s) using this quick and easy Soymilk Maker soon over at my recipe blog. But meanwhile, you can preview what I have made using Joyoung soymilk maker over at my facebook page HERE.

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