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BBQ Pork(Bak Kwa) Muffins(recipe n pic)

 
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Sat Feb 24, 2007 1:07 pm    Post subject: BBQ Pork(Bak Kwa) Muffins(recipe n pic) Reply with quote




Makes 6 muffins
Ingredients
1 tbsp sugar
60g butter(melted at room temperature)
1 egg(lightly beaten)
250ml milk
150g Plain Flour
pinch of salt

2 slices of BBQ pork-- cut into small cubes(local name is Bak Kwa)

Method
1. Whip sugar into melted butter.
2. Add egg, milk and stir till well mixed.
3. Add flour mix and stir gently to mix.
4. Batter should be lumpy.
5. Add 2 tbsp of batter into each muffin cup. Add 1 tbsp of cut BBQ Pork. then pour remaining batter on top to about 80% full.
6. Sprinkle the tops with cut BBQ pork
7. Baked in preheated oven 180C for 20 mins.
8. Serve warm.
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Last edited by Gina on Fri May 15, 2015 10:41 am; edited 2 times in total
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Dream
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PostPosted: Mon Feb 26, 2007 12:47 pm    Post subject: Reply with quote

Gina, how much sugar to use?
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Gina
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PostPosted: Mon Feb 26, 2007 1:03 pm    Post subject: Reply with quote

oops! sorry..edited the recipe already Embarassed
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Gina

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mycoffee
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PostPosted: Mon Feb 26, 2007 1:39 pm    Post subject: Reply with quote

Wow, Gina. So innovative! Wink How's the taste like?
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Last edited by mycoffee on Tue Feb 01, 2011 3:32 pm; edited 1 time in total
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Gina
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PostPosted: Mon Feb 26, 2007 6:34 pm    Post subject: Reply with quote

viv

like bacon muffins except it has the taste of bak kwa which is actually on the sweet side. Razz
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Gina

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mycoffee
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PostPosted: Tue Feb 27, 2007 10:03 am    Post subject: Reply with quote

Do you think it will work if I don't use bak kwa but just sprinkle the top with bak hu (meat floss) before baking? Thanks.
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Last edited by mycoffee on Tue Feb 01, 2011 3:32 pm; edited 1 time in total
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Gina
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PostPosted: Tue Feb 27, 2007 3:14 pm    Post subject: Reply with quote

mycoffee wrote:
Do you think it will work if I don't use bak kwa but just sprinkle the top with bak hu (meat floss) before baking? Thanks.


yes..too. ai ya you! I also want to try. coffee I don't have prok floss. island
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honeylemon
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PostPosted: Tue Feb 27, 2007 3:31 pm    Post subject: Reply with quote

Actually, wouldn't it better to take away the sugar after all, bak kwa is sweet?
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Gina
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PostPosted: Tue Feb 27, 2007 4:15 pm    Post subject: Reply with quote

shirley

sugar is necessary. it does not make the muffin sweet(the pastry). although the bak kwa is sweet, its not added in 100g of it. only a tsp or less.

like for example, when I made the pastry for the pineapple tart, sugar is added. but when its baked, and eaten, the sugar taste is not very evident. it adds texture/flavour to the pastry.
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Gina

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jellykaya
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PostPosted: Mon Dec 31, 2007 1:10 pm    Post subject: Reply with quote

Gina...is it 1 tsp or 1 tbsp sugar? when should the salt be added?
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Gina
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PostPosted: Mon Dec 31, 2007 3:31 pm    Post subject: Reply with quote

its 1 tbsp of sugar.
salt is added to balance the taste of sugar.
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sourlime
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PostPosted: Mon Jan 07, 2008 4:36 pm    Post subject: Reply with quote

hello!

was wondering if i could use all purpose flour + baking powder or baking soda to replace the self raising flour...

is that possible?

many thanks!
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Gina
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PostPosted: Mon Jan 07, 2008 4:40 pm    Post subject: Reply with quote

yes sourlime

you are correct! yummy
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sourlime
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PostPosted: Mon Jan 07, 2008 4:42 pm    Post subject: Reply with quote

Gina wrote:
yes sourlime

you are correct! yummy


thanks for the fast reply gina... but do i add baking powder or baking soda or both?

and how much would you advise to add to lets say 150g of all purpose flour?
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jellykaya
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PostPosted: Mon Jan 07, 2008 5:41 pm    Post subject: Reply with quote

Gina, I tried out this recipe over the weekends. But maybe it's due to my lousy baking skills, the texture of my muffin is like "kueh like". Very heavy and wet, the flour doesnt seem to rise properly. I bake it for 20 mins, then bake for another 20 mins..still like that.

Do you know what could have gone wrong? I swear I follow every ingredient and steps diligently leh see stars
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coolcookie
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PostPosted: Tue Jun 03, 2008 11:44 pm    Post subject: Reply with quote

sourlime wrote:
Gina wrote:
yes sourlime

you are correct! yummy


thanks for the fast reply gina... but do i add baking powder or baking soda or both?

and how much would you advise to add to lets say 150g of all purpose flour?


The commercial self raising flour contains only flour+baking powder, so I suppose you add only baking powder.

Ratio is 150g APF + 1.5tsp baking powder.
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