Let me now introduce to you the third and final recipe, Cinnamon Roll.

It is classified as a type of bread as it uses yeast. Cinnamon Rolls are sweet and smells great. These rolls are usually eaten during breakfast or tea. They are more popularly known to the Westerners as compared to their Asian counterpart but it is increasingly gaining popularity here too.

Cinnamon Rolls

500g Bread Flour
75g Caster Sugar
50g Butter
1 sachet Yeast (Approx 10g)
1 tbsp Milk
1 tsp Salt
250g Warm Water
1 tbsp Cinnamon Powder
2 Eggs, Beaten

Filling

Cinnamon Powder
Sugar
Raisins

*Extra Milk for glazing

Methods

1) Combine all dry ingredients using mixer.
2) Mix in the wet ingredients.
3) Allow the mixer to combine all ingredients together and also form gluten networks in the dough.
4) Proof dough for approximately 2hours or until double the size.
5) Punch the air out and roll out dough into a rectangle.
6) Sprinkle the mixture of filling and roll the dough like you would a swiss roll.
7) Divide and cut the dough into 7 pieces and place into a greased pan. Allow it to proof again until 3/4 the size. In the mean time, preheat the oven to 160 degree celcius.
8) Once the dough has risen, glace with milk and bake until the exterior is hard and hollow to the sound.
9) Leave it to cool before removing bread from the mould.

Function of Ingredients
Bread Flour: It is used as it has a high protein content. This means that there is high gluten content which is essential in bread making as the gluten networks help to make breads fluffy as well as give structure and shape to it.
IFood Media LLC. (2010). Flour. Retrieved on September 8, 2010 from http://www.joyofbaking.com/flour.html

Caster Sugar: Sugar gives taste to the bread. Sugar also aids in the fermentation of yeast to give out carbon dioxide and allow the dough to rise. Sugar also contributes to Maillard reaction whereby a chemical reaction occurs between a protein and reducing sugar in the presence of heat to produce browning.

Butter: Provides flavour.

Yeast: It is a leavening agent which causes the dough to rise through the process of fermentation whereby carbon dioxide is released.

Milk: It provides flavour as well as contributes to Maillard reaction as milk is a source of protein.

Salt: Gives taste.

Warm Water: It is a suitable temperature for yeast to activate and start the process of fermentation.

Cinnamon Powder: Provides flavour.

Eggs: Provides structure to the bread when egg coagulates.

Moving on, the second recipe which I am going to introduce to you is the making of Beef Lasagna.

It is an Italian baked pasta dish. The pasta comes in a form of sheets which is layered alternately with pasta sauce as well as cheese sauce which is ultimately made from roux. These alternate layers are then topped with a final cheese layer and then baked till golden brown. Some variations of lasagna include using eggplant and even spinach as sheets instead of pasta. It is a delicious and easy to make dish which does not take much time to make.

Beef Lasagna
1 box Instant Lasagna Sheets

Sauce
1 bottle tomato-based pasta sauce
250g minced beef
1 red onion, chopped
2 cloves garlic, chopped
1 carrot, diced
Oil for sauteeing
Sugar TT
Salt TT

Cheese Sauce
2 tbsp butter
2 tbsp plain flour
250g chedder/ mozarella cheese
2 cups milk
Salt & Pepper TT

Methods
Sauce
1) Sautee onion and garlic till golden brown.
2) Add in the minced meat and allow most of the liquid to dry up.
3) Add the diced carrots.
4) Once the minced meat is thoroughly cooked, add sauce and allow to simmer.
5) Add mushrooms and seasonings to taste.
6) Allow the sauce to thicken furhter and put aside to cool.

Cheese Sauce
1) Melt the butter in a saucepan.
2) Take the pan off the heat and add in flour.
3) Return to heat, add in milk.
4)Stir well, ensure that the solutes dissolve.
5) All the sauce to thicken, add seasonings to taste.
6) Once sauce simmers, add cheese.
7) Allow for cheese to melt then switch off the flame.

Presentation
1) Preheat oven to 180 degrees celcius.
2) In an oven-proof dish, start layering alternately, the pasta sheets, pasta sauce and cheese sauce, starting with the pasta sheets as the base. This is followed by the pasta sauce then lastly, the cheese sauce.
3) Arrange them layer by layer and end with a layer of cheese sauce.
4) Bake the lasagna for approximately 20 minutes or until the surface turns golden brown.

Functions of Ingredients
Instant Lasagna Sheets: Provides a source of carbohydrates to the meal.

tomato-based pasta sauce: It is the bulk of the entire dish. Provides flavour, gives structure to the dish.

minced beef: Provides a source of protein to the meal.

red onion: Provides taste (sweetness when sauteed).

2 cloves garlic: Provides taste.

1 carrot: Provides a source of vitamins and minerals.

Oil: For sauteeing

Sugar: Provides taste to the otherwise sour tomato sauce.

Salt: Seasoning.

Butter: Essential for making roux which is the base of the cheese sauce.

Plain flour: An ingredient used in the making of roux.

Chedder/ mozarella cheese: Good source of protein, calcium. It is the main ingredient of the cheese sauce.

Milk: Bechamel sauce is made by adding milk to the roux.

Salt & Pepper : Seasoning.

What you'll need:

Hi all! This time, Im back with 3 more recipes for you guys to try. First up, let's go traditional with a classic Onde-Onde or Stuffed Glutinous Rice Balls as it's called in English.

Onde-onde is a traditional kuih well-loved by the Malay community in both Malaysia and Singapore. It is a sweet dessert formed in a shape of tiny balls which is coated with grated coconut on the outside. The filling is basically palm sugar which is finely chopped and it gives a burst of flavour when bitten through it.

Information credits to Rasa Malaysia. 2010. Onde-Onde. Retrieved on August 28, 2010 from http://rasamalaysia.com/onde-onde-ondeh-ondeh/

Onde-Onde
200g Glutinous Rice Flour
150ml Pandan Juice*
2 tbsp Water
200g Palm Sugar, finely chopped
1/2 tsp Fine Salt
75g Grated Coconut

Methods
1) Combine glutinous rice flour, pandan juice and water in a medium-sized bowl, kneading well to form a smooth, pliable dough. Cover dough with a damp towel to prevent it from drying out.

2) Mix salt and grated coconut together and place on a plate. Steam mixture.

4) Pinch off small balls of dough the size of calamansi limes and roll in palm to form smooth balls. Carefully make a small well in the centre of the dough and fill with chopped palm sugar. Pinch dough together to enclose, roll them gently to smoothen and drop them into simmering water.

5) When the dough balls float to the top, carefully remove them with a slotted spoon and allow any excess water to drip off. Drop the balls into the grated coconut and roll them around to coat evenly. Transfer to a serving plate.

*Pandan Juice
6-8 Large Pandan Leaves
150ml Water

Methods
1) Rinse pandan leaves and, using kitchen scissors or a sharp knife, cut leaves into 2cm lengths.

2) Place leaves and water in the jug of an electric blender or chopper and process until pulverized. Pour through a fine strainer and discard solids. Measure out the required amount of juice as specified in the recipe.

Recipe taken from Jelani. R. Malaysian Cakes & Desserts. Published by Periplus Editions (HK) Ptd.

Function of Ingredients
Glutinous Rice Flour: Provides an elastic outcome to the product.

Pandan Juice: It is a form of natural colouring. It gives the product a fragrant smell as well as gives flavour.

Water: Wets the flour and forms a dough.

Palm Sugar: Frovides flavour; sweetness to the dessert.

Fine Salt: Provides taste.

Grated Coconut: Gives flavour. For coating purposes.