The Cake and The Buns.

Now I am back, I have been away for a short holiday to the UK, Netherlands, Vienna and a stop by in Hong Kong on the way home to Australia.  The two nights stay in Hong Kong were funny and very interesting, one day I may be able to share with you about the holiday.

I am still having a jet-leg, feeling tired and disoriented.  It has been three days since we arrived home. But I am not with it; nevertheless, the routine is jumbled up, I do what I could do.
I long for a sweet, delicious home-baked cake, and managed to bake a pineapple cake, which was ready for early afternoon tea.  I have also decided to have a hot meal for dinner, and luckily, I have enough ingredients from the pantry, cooked frozen meat ready in the freezer.  Open steamed buns with pork and egg were prepared successfully, and they were delicious.

As I did not measure the ingredients correctly,  I have no recipe for you. But I could show you the steps and the result for my cooking today.

Pine Apple Quick Mix Cake.

The ingredients:
I used my preserved pineapple in syrup, three slices round pineapples (for decoration on the outside of the cake) and about half a cup of the heavy syrup.
One and a half cup of self-rising flour, and teaspoon bicarbonate of soda.
A half firmly packed brown sugar.
Three small eggs, three quarter cup milk.
Melted one hundred gram of unsalted butter
Mix all ingredients quickly until all combined, stir it to get to spoon drop consistency.
Cut the preserved pineapple in halves, you would have six pieces.
Butter a round baba tin and dust with flour, place the pieces of pineapple around the tin, add in the cake mixture on the tin (about two third). level it gently
Bake in a preheated oven at 160 degrees C, for 45-50 minutes.  In my oven, I baked for 45 minutes.

Leave in the tin for 10 minutes before turning out the cake to cool.
Cut and serve when the cake is entirely fresh.




The cake will keep for a few days, held in an airtight container

To serve the cake, dust the cake with icing sugar.

The cake is served cold, can be enjoyed within a few days. The next day the cake tastes much better and moist.

The hot meal that I did was, steamed buns with pork and egg filling, I intended to have open buns which can be presented better with the garnishes.  They were garnished with fresh herbs and nasturtium flowers.  You may not find the buns like these elsewhere, it is the way I do it.

Open Steam Buns with Pork and Egg Filling.

The dough - use steamed bun dough (look up my older post for the recipe)
What I need is about 390 gram, and divided it into 6, it makes 65 g per ball.
The fillings: three boiled eggs cut in halves.  And the sweet pork was 240 gr chopped cooked pork which was added with salt, white pepper, sweet soy, sugar and sesame oil and teaspoon cornflour.  Mix them together to make a sticky mixture.  Knead each dough into a round, roll into a skinny and more massive round, place the egg on each round, and put tablespoon pork filling on top, gather the edges to the middle.  Put it on a round baking paper.  Place six of them on a steamer, and steam for 16 minutes.

Add some fresh parsley, steam for 16 minutes.

Freshly Steamed Open Buns with Pork and Egg Filling

Garnished Open Steamed Buns are Ready to Serve

It is delicious hot food for us, simply enjoy the hot buns with a cup of tea or serve it with a bowl of hot spicy broth.

Serving The Steamed Bun

The Hot Open Steamed Buns with Delicious Filling

We were nourished with the hot broth, and the hot buns were simply helping to recover from the jet leg faster.

Indeed it's not very traditional steamed buns, but the flavour of the filling is almost the same.  I will do it again, mainly to serve it hot on the day and fresh from the steamer.

I am pleased to start posting with the cake and the buns, and I will do more in this blog.

Until Next Post

Susy