I am back with more food to share and this time it is about my cooking session at Irene’s house where we attempted the following: 1) Liu Sha Pau, 2) Pandan Chiffon Cake and 3) Fläskpannkaka.
First up was Liu Sha Pau. We followed the recipe on the blog very closely and chose the custard powder option. The most expensive item for this dish was the salted duck eggs which costs 95sek ($15) for 6. But based on the recipe, that would mean that the 6 eggs would give us 22 paus.
I didn’t take a photo of the custard filling process because I was too focused on making sure we had the right proportions that I forgot to take out my camera. Cooking and taking photographs at the same time is not easy I must say.
The next step was the pau dough which required a good 20 minutes of hand kneading. Irene had this cool bag that I could knead the dough in without dirtying my hands or the table.
After waiting an hour or the dough to rise, we started putting the pau together. The rolling of the paus was a slightly messy process because we had to make sure we sealed all the custard in the pau dough properly.
I don’t know if you can tell from the picture but the paus expand further after steaming so it is good to make sure the paus have enough space on the rack.
One tip Irene found online is that you should not open the lid immediately after steaming because the drastic drop in temperature will cause the paus to flatten. Thus, we took them off the heat and let them sit in the pot until it was cooler.
Finally the moment of truth was when we had to cut open the paus and it was a SUCCESS! To be honest, we were surprised ourselves but it felt like a kitchen victory and we were so happy.
I would say that this same pau dough can be used for other sweet buns like red bean or lotus seed but as a disclaimer, I would say the pau tastes best on day of steaming.
Next, we moved on Pandan Chiffon Cake.
This is one of my favourite things to buy from the bakery in Singapore so I was so happy when Irene told me that it is very doable. Her mixer was spoilt so we had to whip the egg whites by hand and it was such a good workout.
We carefully folded in the whites with the egg yoke mixture and filled the chiffon tin. It is awesome that Irene’s kitchen has (almost) everything.
I didn’t know the cake rises so much during the baking process but it eventually sinks a little after cooling.
This was the final product and even though we broke it a little during removal, it tasted good and I guess that it all that matters.
You can probably guess what I had for breakfast for the next few days. Hahaha!
Finally for dinner, we made Fläskpannkaka as requested by Irene’s fiance, Johan.
It was pretty amusing that two Asian girls were cooking a Swedish dish (that neither of us have tasted before) for a Swedish guy who grew up eating it.
Thankfully, it was super easy to make, with some help with the translation of the Swedish recipe haha! I guess not only is Swedish design minimalist, their cooking is very minimalist too.
This has been quite a long post but I hope you enjoyed it.
Till the next time!