Tuesday, July 29, 2008

@ddicted to Assorted Cookies - Sakura Sweet Cookies


The actual name for this cookies is Triangular Sweet Cookies but since I used a flower cookie cutter, so I name it Sakura Sweet Cookies....ehhehe
Recipe adapted from Y3K Cookbooks - Cookies by Alan Ooi

Ingredients

120 gm butter
60 gm icing sugar
20 gm potato starch
30 gm milk powder
150 gm plain flour

Some pumpkin seeds

For glazing
1 egg yolk (lightly beaten)

Method:
  1. Beat butter & icing sugar in a mixer until well-combined. Fold in potato starch, milk powder & plain flour.
  2. Place No. 1 in-between two plastic sheets & roll to a thickness of 5mm. Stamp out designs with lightly floured cutter. Arrange on lined baking trays. Glaze cookies & top on pumpkin seeds.
  3. Bake the cookies in a preheated oven at 180 C for 15-20 minutes until well baked. Cool well before storage.



@ddicted to Coffee Sponge Cake


Coffee Sponge Cake

This is a very soft & moist cake. Indeed a recipe to keep...
This recipe was adapted from Kitchen Capers posted by Gina.

Ingredients A

120 gm flour
120 ml whipping cream
4 egg yolks

Ingredients B

2 tbsp of instant coffee powder
2 tbsp of hot water

Ingredients C

4 egg whites
1/2 tsp cream of tatar
130 gm sugar (I used 100 gm)

Method:
  1. Mix warm coffee with whipping cream & stir till its evenly mixed. It should smell like cafe latte & has a nice brown color.
  2. Beat egg whites with cream of tatar & sugar till it peaks.
  3. Then add egg yolks, one at the time & continue to whisk till its well blended.
  4. The batter should look silky smooth & yellow in color.
  5. Add coffee milk & continue to whisk till its well combined.
  6. Turn off the cake mixer & fold in flour till its well combined.
  7. Pour batter into cake pan. (I used a square tin)
  8. Bake at preheated oven 180 C for 20 minutes then reduce heat to 170 C for another 10 minutes or till done.
  9. Remove from the oven & cool completely before slicing.

Saturday, July 26, 2008

@ddicted to Steamed Moist Chocolate Cake


Original recipe was from Dralion, KitchenCapers.net
& I found it from Thelazychef...here is mine...slightly adapted by me...

Ingredients:

3/4 bar of butter (188 gm - I used 90 gm of Corn Oil - to be more moist &
90 gm of butter - to be more fragrant.)
1 cup (175 gm) castor sugar
1/2 can (200 gm) evaporated milk
2 eggs, slightly beaten with a fork
1 cup (140 gm) of plain flour
1/2 cup (56 gm) of cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essence

Method:
  1. Combine castor sugar, evaporated milk, vanilla extract/essence & butter in a saucepan.
  2. Stir over low heat until sugar is dissolved & butter is melted, off fire & keep warm.
  3. Add the beaten eggs into the slightly cold evaporated milk mixture & stir till well mix.
  4. Sift the flour, cocoa powder, baking powder & baking soda into a large mixing bowl then pour the eggs mixture over the flour & stir till well mix. Cake batter should be runny.
  5. Heat up steamer.
  6. Lined & greased a 8 or 9 inch baking pan.
  7. Pour the batter into prepared pan & place the pans into the steamer & cover the top of the pan loosely with a piece of aluminium foil.
  8. Steam over medium heat for 45 minutes
  9. Cool the cake in pan before turning out for further decoration.
Chocolate fundge topping

1/2 can of condensed milk (Small)
1/2 tsp of vanilla extract or 1 tsp vanilla essence
1/4 cup corn oil
2 tbsp of cocoa powder, sifted
a pinch of salt
  1. Combine the sifted cocoa powder, milk & oil.
  2. Stir over low heat till thicken. Stirring all the time.
  3. Add in salt & vanilla extract/essence
  4. Cool the chocolate topping a little before spreading on the cooled cakes.


@ddicted to Assorted Biscuits - German Crunch


This recipe was adapted from Y3K Cookies Book
A very simple yet delicious cookie.

Ingredients:

250 gm butter
100 gm icing sugar
250 gm potato starch (I used corn starch)
100 gm plain flour

Method:

  1. Cream butter & icing sugar in a mixing bowl. Cream well, add in potato starch & plain flour to form a dough.
  2. Scale no. 1 at 6 gm each piece. Shape into rounds & arrange on lined baking trays. Press flat with a fork to create the pattern.
  3. Bake in a preheated oven at 170C for 15-20 minutes until well baked through. It should be pale in colour, not a golden brown. Cool well on wire racks. Keep them in airtight containers.

Friday, July 25, 2008

@ddicted to Double Chocolate Chip Muffins


These muffins are really nice.
And what most important is that I had to try 3 attempts to get it right!! :(
I over mix on my first attempt.
And my second attempt was I added 100 gm of sugar to the recipe (I want a sweeter muffin) & makes the muffins didn't rise well. . . Sigh...
Lesson: Do not Kepoh, must follow exactly to the recipe
But hey I did it at last... the recipe was adapted from Kitchen Capers Forum posted by Gina.

Ingredients:

1 3/4 cups self raising flour
1 cup milk
1/2 cup molasses
50 gm castor sugar
120 gm melted butter
1 egg
1 tsp vanilla essence
1 tbsp Cadbury's Drinking Chocolate powder
(I substitute with cocoa powder)
1/4 cup of chocolate chips

Method:
  1. Add melted butter in a mixing bowl & cream with molasses & sugar.
  2. Add beaten egg & mixed.
  3. Add flour & milk, vanilla essence, Choco powder. (Do not over mix, fold in just combine will do)
  4. Spoon mixture into paper cups (80%) full.
  5. Drop a few chocolate chips on the top.
  6. Baked in preheated oven at 180C for 15-20 minutes
  7. Leave in oven for another 5 minutes before removing on wire rack to cool.




Monday, July 7, 2008

@ddicted to Mango Pudding


Mango Pudding

Ingredients:

100 gm blended mango (puree)
100 gm mango cubes (I use peach)
100 ml whipping cream
20 gm gelatine
80 gm sugar
300 ml water
250 gm vanilla ice cream

Method:
  1. Mix water, sugar & gelatine in a pan. Boil over slow fire until sugar & gelatine dissolve.
  2. Leave the mixture to cool. When cool, add mango puree, mango cubes, whip cream & ice cream.
  3. Stir mixture until all ice cream melted. Pour into small cups & leave in fridge to set.
Recipe adapted from here.




@ddicted to Shortbread Hearts

Shortbread Hearts...anyone?!

Ingredients:

250gm unsalted butter
1/2 cup caster sugar
2 1/2 cups plain flour
1/2 cup rice flour
90 clear coloured boiled lollies

Methods:
  1. Beat butter & sugar in a bowl until light & fluffy.
  2. Add sifted flours & mix well to form a soft dough. Divide dough into half. Cover with plastic wrap & refrigerator for 30 minutes.
  3. Preheat oven to 180C
  4. Roll half of dough between 2 sheets of baking paper until 5mm thick. Cut our hearts using a 7cm cutter. Place hearts about 3cm apart on baking tray lined with baking paper. Using a 4cm cutter, cut another heart from center of each heart.
  5. Re-roll hearts cut out with remaining dough.
  6. Bake for 5 minutes then place a boiled lolly in the center of each hearts. Bake for another 5 minutes or until lollies are melted & shortbread are lightly browned.
  7. Transfer the cookies together with baking paper onto a tray, cool on tray completely.
Recipe adapted from here & here.

This is the boiled lollies that I used.



Thursday, July 3, 2008

@ddicted to Coconut Milk Osmanthus Jelly

Coconut Milk Osmanthus Jelly



Ingredients:

Coconut Layer:
6.5 gm Agar-agar powder
50 gm sugar
200 ml water
135 ml coconut milk

Add all the ingredient together and bring to boil.

Osmanthus Layer:
6.5 gm Agar-agar powder
50 gm sugar
225 ml water
1 tbsp osmanthus flower

Add all the ingredient together and bring to boil.

Method:
  1. Prepare 6-8 jelly mould.
  2. Pour coconut jelly into prepared mould until half full.
  3. Wait till coconut layer almost set then pour in the osmanthus jelly on top and let the jelly chill in fridge until set before serve.
This recipe was adapted from here.

This is for you... Angela -------%@ Rainbow Cup Cakes

This was sold by our local bakery shop. Quite pricey, so making your own
will save $$ & healthy too.
(You don't know what they add in your cakes u buy ha ha)

Hope you like it Angela...



Ingredients:

3 eggs
300 gm Hong Kong flour
250 gm caster sugar
200 gm coconut milk
1 tbsp ovellette
1 tbsp pandan juice
some food colouring you like

Method:
  1. Beat eggs and sugar until fluffy. Add in the rest of the ingredients and beat until it rise in double size.
  2. Divide into several bowls and mix with the colour you want.
  3. Put batter into paper cups and steam at medium high fire for 10-12 minutes.
  4. Suitable serve for breakfast, or tea time.


@ddicted to Green Tea Ice Cream & Strawberry Yogurt Ice Cream


Made this last weeked to cool down the super duper hot weather :)

This is the basic recipe.

Ingredient A:

3 egg yolks

60 gm sugar (I use 2 tbsp only)
2 tbsp vanilla essence
150 gm UHT whipping cream
(can subtitute with dairy milk too)

Ingredient B:

250 gm Non dairy whipping cream - whipped till stiff


Method:

1. Use a double boiler to heat up ingredient A until thickened. Set a side to cool.
2. Whip ingredient B until stiff and combine with No. 1.
3. Put into a container and freeze at least 5 hours.
4. Serve with chocolate sauce, caramel, toasted almond flakes or nibs,
chocolate rice or just the ice cream it self is nice to eat alone.