Saturday, May 31, 2008

@ddicted to Birthday Cakes - Blueberry Mousse Cake


ZH's Birthday Cake - 2 years old

@ddicted to Pineapple Tarts

@ddicted to Kek Lapis


Lapis Cake

Ingredients:

10 egg yolks
6 egg whites
8 oz caster sugar
15 oz butter
7 oz Hong Kong flour
2 oz cold water
2 tbsp ovelatte
4 tbsp condensed milk
1 tsp vanilla essence

Method:

  1. Cream butter & condensed milk until fluffy & set aside.
  2. In another bowl, beat egg yolks, egg whites, sugar, Hong Kong flour, vanilla essence, water & ovelatte until fluffy - double in size.
  3. Combine 1 & 2 together.
  4. Prepare a 8" baking tray, grease & flour the pan.
  5. Preheat oven with top & bottom grill for 5 minutes.
  6. Grill the first layer with top and bottom grill for about 4-5 minutes. Monitor the surface, so it won't burn. First layer is about 4-5 tbsp.
  7. After first layer is done, prick with toothpicks if there is any 'breakout' aka bubble appear & press slightly with lapis press.
  8. Second layer onwards should use ONLY TOP GRILL. About 4-5 minutes also. Need to monitor so it won't burn. Smile Continue to grill until the batter finish.

* This recipe is very easy to make, & you can add in haw flakes or pitted prune in the layer too. Then it will be come prune layer. Just slice the pitted prune into bites size and sprinkle on top of each layer. Personally i think 1 layer without prune & 1 layer with prune is better.

* You can also add other flavor to this cake too. Such as using coffee emulco, mocha, strawberry or any paste you like, & divide the batter for a colourful combination. Its all in your mind - how artistic you are.....



Thursday, May 29, 2008

@ddicted to Butter Cake

This is a very delicious butter cake. My family loves it very much.
The texture is very soft & moist.



Butter Cake
Recipe adapted from here.

Ingredients A:

250 gm butter
100 gm caster sugar
1 tsp vanilla essence
90 gm egg yolk
1 tbsp evaporated milk
200 gm cake flour
5 gm baking powder
a pinch of salt

Ingredients B:

160 gm egg white
100 gm caster sugar

Method:
  1. Beat butter, sugar, salt & vanilla essence until light & creamy.
  2. Add in egg yolk one at a time & beat until creamy. Add in evaporated milk.
  3. Fold in sieved cake flour & baking powder.
  4. Whisk ingredient B to a soft peak & fold gently into No. 2.
  5. Pour into a 20 cm round tin & bake at 175 degC for about 45 minutes or until cooked.


Wednesday, May 28, 2008

@ddicted to Doggie Horlick Cookies

Cute Cute Horlick Doggie Cookies

Recipe adapted from Kitchen Capers Forum

Ingredients:

180 gm Golden Churn butter
80 gm Horlick powder
200 gm top flour or cake flour
25 gm cornflour
25 gm milk powder

Decoration - Koko Crunch, Chocolate Chips, Chocolate Rice

Method:
  1. Sift flour, corn flour & baking powder.
  2. Cream butter & horlick for 3 minutes at low speed. Do not overbeat.
  3. Add the sifted flour & beat for 1 minute to form a dough.
  4. Divide dough into 10 gm each. Roll into a ball.
  5. Insert 2 pieces of Koko Crunch to form the ears & 1 chocolate chop as the nose. 2 chocolate rice for the eyes.
  6. Bake at 140 degC (preheated) for about 25 minutes.
  7. Cool before storing.



@ddicted to Chocolate Cheese Cake With Blueberries...Minus the Chocolate....


This was for my parent's
20th Wedding Anniversary
Huh?? 20th? Well its too complicated to explain here...hheeheh
Adapted from Aunty Yochana

@ddicted to Yuan Bao Cheese Cookies


I'm Gonna Be *Rich*...: )

@ddicted to Taiwanese Sun Pastry


Taiwanese Sun Pastry
This recipe was adapted from Do What I Like - Florence's Blog
You can find step by step to handle the pastry @ her website. She got many wonderful recipe shared there.

@ddicted to Lao Po Bing



Lao Po Bing

My mother in law asked "Em...why do your Lao Po Bing not flat de??"
I say "Oh, its because the Lao Po Bing looks like me.... round and fat" LOL

@ddicted to Serikaya Cake



Seri Kaya Cake

Ingredients A:

230g butter
1/2 tsp vanilla essence
5 eggs

Ingredients B: (sieved together)

175g plain flour
1 1/2 tsps double action baking powder

Ingredients C:

100g condensed milk
150g kaya
125g horlick
100g black treacle (I add 1 tbsp of browning)
200ml evaporated milk

9' cake tin

Method:

  1. Line and grease a 9' round cake tin. preheat oven at 180C.
  2. beat butter and vanilla of ingredient (A) in a mixing bowl until creamy.
  3. Add in eggs one at a time.
  4. Gradually add in ingredient (B) and ingredient (C) alternately until well combined.
  5. Pour into prepared tin.
  6. Steam bake for 45-50 minutes or until skewer comes out clean when inserted into cake center. (I did'nt steam bake it, i steam it for 60 minutes)

Friday, May 23, 2008

@ddicted to Red Bean & Green Tea Mousse Cake


Red Bean & Green Tea Mousse Cake

This recipe was adapted from Aunty Yo. For inside view, please visit Aunty Yo's Blog. Tq!
I made this for my grandmother's birthday on 3rd , May 2008.

Ingredients:

Sponge cake - 80gm cake flour
75 gm sugar
4 nos. eggs
30 gm corn oil

  1. Whisk eggs & sugar till creamy.
  2. Fold in flour & cornoil & pour into 8" square tray.
  3. Bake for 35 - 40 mins at 175C till cooked.
  4. Leave cake to cool on wire rack. Place into an 8" square cake ring.
(I used sponge cake mix for this sponge cake & I'm using a 10" round cake ring)

Green Tea Mousse Filling

5 gm green tea powder
30 gm sugar
2 nos egg yolks
50 ml fresh milk
1 tbsp gelatine powder
30 ml water
200 gm whipped cream
a drop of green colouring (I omitted this)

Red Bean Mousse Filling

130 gm canned Japanese Red Beans (I used red bean paste)
2 nos egg yolks
20gm sugar
50 ml fresh milk
1 tbsp gelatine powder
30 ml water
200 whipped cream

Method:
  1. Green Tea Mousse - Whisk egg yolks with sugar & whisk till pale in colour.
  2. Warm up fresh milk, add in gelatine mixture & stir till dissolved.
  3. Pour into egg yolk mixture & stir vigorously & put back onto stove & cook over low heat till slightly thickened.
  4. Add in green tea powder & stir till well mixed. Leave to cool.
  5. Fold in whipped cream & pour on top of square cake. Leave in fridge to set a little.
  6. Red Bean Mousse - same method as green tea mousse filling. Use red beans instead of green tea powder.
  7. Pour red bean mousse filling on top of green tea mousse filling.
  8. Leave to set in the fridge.
  9. Slice cakes into rectangles & pipe some whipped cream on top. Decorate with some canned red beans.



@ddicted to Matcha Chiffon Cake


Matcha Chiffon Cake

Ingredients:

5 Grade 'A' eggs (separate yolk & white)
170 gm self raising flour
150 gm castor sugar (divide into 2 portion)
90 gm corn oil
60 gm coconut milk
1 tsp matcha aka green tea powder
1 tsp cream of tatar

Method:
  1. In a clean bowl, put egg yolks, 1 portion of sugar, corn oil, coconut milk & matcha & mix until incorporate.
  2. In another clean bowl, beat egg whites with the other portion of sugar & cream of tatar until stiff.
  3. Combine egg whites with No. 1 slowly until mix well. Do not over stir.
  4. Pour into a chiffon cake mould and bake at 180C preheated oven for 35-40 minutes.
  5. When cooked, turn over the cake together with the mould and let it cool.

@ddicted to Orange Poppy Seed Cakes



Or4ngy Poppy Seed Cake
Adapted from Aunty Yochana

Ingredients:

175 ml fresh milk
1/3 cup poppy seed
200 gm butter
180 gm fine sugar
1 tbsp orange zest
1/2 cup orange juice
270 gm cake flour
1 1/2 tsp baking powder
3 nos eggs
1 tsp orange essence (optional)

Method:
  1. Soak fresh milk with poppy seed & leave aside
  2. Cream butter & sugar till creamy. Add in orange essence
  3. Add in orange zest.
  4. Add in eggs, one at a time till well mixed.
  5. Add in milk mixture & orange juice into the creaming butter & fold in the cake flour & baking powder.
  6. Pour into a 8" round tray & bake at 175 degC for about 50-60 minutes or till cooked.
  7. Remove from oven, leave in the tin for 5 minutes before removing from the tin.
  8. Cool on wire tack.







@ddicted to Tuna Puff Pastry


Tuna Puff Pastry
recipe adapted from Yum Yum Magazine

Filling:

1 tin tuna fish, 3 tbsp mayonaise
1/2 onion, removed skin & diced

Ingredients:

5 pieces frozed puff pastry (15cm x 15xm) (Can buy from KS Tan Bakery Supplies 085-418728)
some beaten egg

Method:

  1. Filling :Put all ingredients into a mixing bowl and mix well.
  2. Brush a little beatan egg onto the sides of a piece puff pastry. Put 3 tbsp filling on top & fold the puff pastry into a triangle. Press the sides using a fork. Glaze with beaten egg.
  3. Bake in a preheated oven at 200C for 20 minutes or until golden brown. Remove and serve.



@ddicted to Heart Shape Chocolate Almond Cakes


Chocolate Almond Cakes

Ingredients:

Cake:

12 ounces (336 gm) butter, room temperature
1 pound (450 gm) almond paste (I use ground almond )
1 3/4 cups (306 gm) sugar
3/4 cup (94 gm) flour plus 2 tbsp cocoa powder
8 large eggs

Glaze:

4 ounces (112 gm) dark chocolate, melted

Method:

  1. For the cake: You will need a half-sheet pan 12"x17"x1". Line the pan with parchment paper. Butter & flour the parchment paper.
  2. Preheat oven to 180C.
  3. In an electric mixer, beat the butter & almond paste together on medium speed for about 5 minutes until it is very light and fluffy, scraping down the sides as necessary.
  4. Add sugar & flour, cocoa & continue blending together on low speed.
  5. Increase speed to medium & add the eggs one a time, letting each egg incorporate before adding the next.
  6. Let the batter mixing for a couple more minutes until it has lightened in color.
  7. Pour the batter into the prepared pan & spread evenly. Bake for about 25 minutes, unitl the center is just set - it may feel slightly spongy but skewer inserted into the center should come out clean.
  8. Remove the cake from the oven & place on cooling rack. After cooling, put the cake into refrigerator for about 20 minutes before you cut it as it will be quite soft & moist.
  9. To glaze cakes: Using a 2 1/2" cutter or any size u desired of your choice, cut out shapes from the cake.
  10. Brush or pour some of the melted chocolate over cut out cakes. Let the cake sit for a few minutes for the chocolate to set. Chill in refrigerator before serve.







@ddicted to Baked Cheese Cake...Again : )


Baked Cheese Cake

Ingredients:

A - 300 gm Cream Cheese at room temperature
20 gm castor sugar

B- 50 gm sour cream (I subtitle with plain yogurt)
2 egg yolks

C - 10 gm (1 tbsp) low protien flour
10 gm
(1 tbsp) corn flour

D - 70 gm egg whites
50 gm castor sugar
1/4 tsp salt

Method:
  1. Prepare a 8" baking tray. Preheat oven at 150C.
  2. Cream cream cheese & sugar.
  3. Add in B & C & mix well.
  4. In a clean bowl, beat D until stiff.
  5. Combine No. 2 & No. 3, using slow motion, not to broken the air bubbles, until incorporated.
  6. Steam bake for 60 - 70 minutes at 150C.




@ddicted to Baked Cheese Cake

Baked Cheese Cake - Adapted from here.

Ingredients:

200 gm cream cheese
100 gm fresh milk/UHT milk
60 gm butter
20 gm corn flour
25 gm cake flour
5 egg yolks
5 egg whites
110 gm castor sugar

Method:

  1. Using double boil method - Melt cream cheese & milk. After melt, add in butter & stir well.
  2. Add corn flour & cake flour. Mix well.
  3. Add in egg yolks. (Stir vigorously to prevent the egg yolks from cook) Set aside.
  4. In a clean bowl, beat egg whites into bubbles, & add in 1/2 portion of sugar. When the batter turn into smaller bubbles, add the remaining 1/2 portion of sugar & use a medium speed to beat until become stiff.
  5. Combine egg whites with egg yolk batter stirring slowly not to break the air bubbles.
  6. Steam bake in a preheated oven 160C - 170C for 50 - 60 minutes.

@ddicted to Char Siew Pau


Simple Char Siew Pau
Adapted from Aunty Yochana's Blog




@ddicted to Mango Mousse Cake


Mango Mousse Cake
This wonderful cake was adapted from here.

You can use a basic sponge cake or swiss roll recipe for the sponge.

Ingredients:

Mango Mousse:

360 gm whipped cream
330 gm mango puree
1 1/2 tbsp lemon juice
mango cubes (optional)
20 gm gelatine powder
4 tbsp water

Method:
  1. Soak gelatine with water until dissolved it with microwave for 20 seconds.
  2. Pour mango puree in whipped cream, add in gelatine mixture and lemon juice.
  3. Add in mango cubes.
Mango Mirror

150 gm mango puree
50 gm water
1 tbsp gelatine powder

Dissolved gelatine with water. Melt it over double boiler or microwave for 20 seconds. Add in mango puree. Pour over chilled cake.

Assembly:

  1. Wrap cake ring with a cling film. (This is to prevent the mousse from leaking out)
  2. Lay 1 piece of sponge in center of cake ring. Sponge should be slightly smaller than ring.
  3. Pour half the mango mousse on the cake layer.
  4. Place 2nd layer of sponge on the mousse then pour in remaining mousse and let it chill in fridge till almost set.
  5. Do the mango mirror, and pour it over the set mousse and chill till set.




Thursday, May 22, 2008

@ddicted to Rainbow Agar-Agar


RAINBOW AGAR AGAR

Consist of coconut milk, agar-agar powder, sugar and food coloring.

@ddicted to Fruit Tarts


FRUIT TART

This wonderful Fruit Tarts was adapted from this Forum - Imperial Kitchen.
Since it's very difficult to get imported fresh fruits here in Miri & when it does, mostly very expensive.
So I just use canned peach...
;D

@ddicted to Cut Out Cookies

After searching high & low for the Pooh n Tigger & Mickey n Minnie cookies cutter, finally I found it from this site. Yay...;)

This recipe was adapted from Happy Home Baking.

BUTTER COOKIES

Ingredients:
(makes about 36 pieces)

100 gm butter, softened at room temperature
80 gm caster sugar
1 egg yolk
180 gm cake flour
(I added more flour b'cos I find it too fragile to handle - about 50gm - 80 gm) (I add till the dough doesn't stick to my hands)
20 gm corn flour

Method:-
  1. Sift cake flour & corn flour together & set aside. Line baking tray with parchment paper, set aside.
  2. With an electric mixer, add in sugar to the butter in 2 ~3 additions & cream till the mixture turns pale & fluffy.
  3. Add in egg yolk and mix well.
  4. Add sifted flour mixture in 2 ~ 3 additions, stir with a spatula to form a soft dough.
  5. Place dough in a plastic bag & flatten with rolling pin.
  6. Refrigerate the dough for about half an hour.
  7. Remove dough from fridge. Roll out dough on slightly floured work surface & cut out with slightly floured cookie cutters. If the dough appears to be a little to hard & breaks into pieces while rolling, leave it at room temperature for a few minutes. The dough will soften up & can be rolled easily.
  8. Bake at pre-heated oven at 175°C for 15 mins.
  9. Let cool & store in air-tight container.