Onde-onde
10 oz sweet potato peeled, cooked and mashed
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NICE IZIT!!!!
Cup cakes
Ingredients:
Ingredients:
Vanilla buttercake:
90 gm. butter - softened
1/2 tsp. vanilla essence
100 gm. castor sugar
2 eggs
150 gm. self-raising flour
2 Tbsp. UHT milk
Mascarpone Cream:
250 gm. mascarpone cheese
40 gm. icing sugar
1 Tbsp. Marsala wine or Kahlua coffee liquer
180 gm. whipped cream
Coffee syrup:
1 tbsp. instant coffee granules
80 ml. boiling water
2 Tbsp. marsala wine or kahlua coffee liquer
Decorations: 50 gm. dark cooking chocolate - grated finely
Method:
(1) For cupcakes: Cream butter, vanilla essence and sugar till creamy. Add in eggs, flour and milk and mix on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Spoon miture into muffin pan with paper cups.
(2) Bake at 175C for about 20 mins. Turn cakes onto wire rack to cool.
(3) To make mascarpone cream: Combine mascarpone, sifted icing sugar and wine into small bowl and then fold in whipped cream. Note: I added in some coffee paste to make it a more fragrant coffee taste.
(4) For coffee syrup: Combine coffee, the water and wine in a bowl and cool.
(5) Remove paper cups from cakes. Cut each cake horizontally into four slices. Brush each slice of cake with coffee syrup. Join cake slices with mascarpone cream.
(6) Spread top of cakes with mascarpone cream and then sprinkle with grated chocolate. Refrigerate till set before serving.
Wheat
Wheat is a worldwide cultivated grass from the Levent area of the Middle East. Globally, after maize, wheat is the second most produced food among the cereal crops; rice ranks third.Wheat grainis a staple food used to make flour for leavened, flat and steamed breads; cookies, cakes, breakfast cereal, pasta juice,noodles and couscous and for fermentation to make beer, alcohol vodkaor biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatcht.
Although wheat supplies much of the world’s dietary protein and food supply, as many as one in every 100 to 200 people has Coeliac disease, a condition which results from an immune system response to a protein found in wheat: gluten
Wheat Flour
Wheat flour is most important ingredient in the bakershop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies and pastries. While the home cook depends almost entirely on a product called all purpose flour, the professional baker has access to a wide variety of flours with different qualities and characteristics. To select the proper flour for each product and to handle each correctly, you should understand each type of flour and how it is milled.
Dorayaki
Ingredients:
Whole eggs 200g
Cake flour/top flour 240g
Castor sugar 60g
Honey 60g
Baking soda 3g )
Water 6g ) mix together
Corn oil 40g
Milk 15g
Some sugar syrup*
Methods:
1. Pour eggs into a mixing bowl. Whisk the eggs until well mix. Add in castor sugar and mixing in the same direction, whisk eggs until the colour is lighter and fluffy.
2. Add in honey and mix well. Then add in baking soda that was mixed with water and mix well. Add in sifted flour and using a spatula mix the flour into the egg mixture. Lastly add in the corn oil and mix well. Do not mix it for too long.
3. Cover the batter with clingwrap and let it rest for 30 mins in the fridge. After the resting time, use the milk to dilute the batter if it is too thick. (Note: I have added more milk than what the recipe says because my mixture was very thick. You have to use your own discretion when doing this.)
4. Oil a non-stick pan using some paper kitchen towel dub in oil. Heat pan up using low fire. Pour a spoonful of batter into the pan and make into a round shape. Let is cook until you see bubbles forming. Then turn the pancake over and fry for another 5 seconds.
5. Apply sugar syrup onto the hot pancake to prevent it from getting dry and hard. Add filling of your choice and sandwich it with another piece pancake.* Sugar syrup - mix 100g of sugar with 100g of water and boil until sugar dissolve. Leave aside to cool. You can add 15g of honey into the sugar syrup and mix well. (Note: I did not add honey as I try not to make it too sweet.)
Ingredients for red bean paste:
Red beans 600g
Maltose 100g
Sugar 200g (Original recipe is 600g)
Salt 2g
Methods:
1. Soak red bean overnight. Discard water. Refill enough water to cover the red beans. Bring to boil over high heat. When it is boiling, add cold water to bring down the temperature to 50C. Continue to let it boil over high heat until it is really boiling. Turn off fire and sieve red beans and discard water. Fill enough water again and let it boil. Turn down to low heat and continue to boil until red beans can be pressed and is soft. Sieve and discard water.
2. In a pot or wok, add in sugar and maltose and cooked red beans. Use low heat to cook the red beans stirring from below up. Keep stirring until sugar melts and excrete water. Continue to stir and cook until red beans becomes dry. Add in salt and mix well.
3. Leave red bean paste in a shallow pan to let it cool down for later use.
(Note: I did not follow this recipe’s method of cooking the red beans. Instead I cook the red beans the normal way I would cook my red beans by boiling until it becomes soft and drain it.)
Baked Cheese Cake
BAKED CHEESE CAKE
Base:200 gm Digestive biscuit
90 gm Unsalted butter (melted)
1. Crashed the digestive biscuit.
2. Pour the melted butter into it and mix well.
3. Press the digestive biscuit into a 10-inch springform pan and refrigerate before use.FillingCream cheese 500 gm.
Caster sugar (1)175 gm
Egg yolk 4 nos
Egg white 4 nos
Juice and skin (grated) of half lemon
Caster sugar (2)87 gm
Whipping cream 250 gm
Optional 2 tsp of Nescafe
1. Beat cream cheese and sugar (1) until creamy – about 3 mins at medium speed.
2. Add in egg yolks one at a time and mix well. Then add in lemon juice and grated lemon skin.
3. If using Nescafe, dissolve Nescafe with the whipping cream (just a little warm). Pour this to mixture (2).
4. Whisk egg white and sugar (2) to a soft peak. Add to cheese mixture and mix well.
5. Pour cheese mixture onto the prepared cake pan and steam bake it at 150ºC for 2-2½ hrs. Cheese cake is cooked when top is firm. Leave to cool for 30 mins and keep in fridge for a few hours before serving.
Pizza with Staff Cheese Crust
Ingredients:
4 tsp instant dry yeast
300 ml lukewarm water
500g plain flour
1 tsp salt
Methods:
Sprinkle the yeast into 100 ml of the water. Leave to dissolve for 5-10 minutes. Add about 2 tbsp of the flour and mix to a smooth paste then stir in the remaining water. Cover and leave the yeast mixture for about 30 minutes or until it is bubbling and foamy.
Combine the flour and salt in a mixing bowl and make a well in the centre. Pour in the yeast liquid. Using a wooden spoon, work the ingredients together by pulling the flour into the liquid until it comes together. Use your hand to transfer the mixture to a lightly floured surface. Knead the dough for 10 minutes or until it is smooth and elastic. Form the dough into a round loaf. Leave to rise under a clean tea towel for about 1.5 to 2 hours or until doubled in size.
Punch down the dough and knead for a couple of minutes. Divide the dough into four balls. Press each dough ball out flat and using a floured rolling pin, shape into a 25-30 cm (10-12 inch) diameter circle. Using your knuckles, press just inside the edge to raise them slightly. Leave to rest for 10-15 minutes. Preheat oven to 220C/425F/Gas mark 7.
Add your toppings. Cook in the middle of the oven for 10-12 minutes or until crispy and golden and the base is cooked.
Note: I used my Kitchenaid mixer to mix the dough so I did not follow exactly the recipe here for the hand kneading part.
Mochi
Mochi (aka Daifuku)
Ingredients
10 strawberry
Red bean paste
100 g glutinous rice flour
180 cc. Water
50 g. sugar
Corn flour for dust
1. In a glass bowl, put glutinous rice flour + water mix well to paste, then add sugar and mix till dissolved.
2. Cover with plastic wrap and microwave for 2 minutes. It will be half cook remove and stir well…move quickly…must do it while hot and have to be fast. Cover and return to microwave for 30 sec. Stir well. You may need to repeat this step for few time…..due to heat of individual microwave (should not more then 30 second at a time or you will over cook or burn it).
3. Sprinkle some corn flour on working top. Divided dough in to 10 pcs. (Use spoon dip in corn flour for help in dividing and with your hand). Divide red bean paste to 10 pcs. Wrap red bean paste to cover strawberry (leave sharp part or end of fruit expose, will be nicer with red and white color…do try them). Then cover red bean paste with dough. Try to make it to round shape.
(Note 1: Japanese glutinous rice flour is best use. It’s give more smooth and starch.)
Note 2: You can omit the strawberry and use all red bean paste.)
Steamed Nine Layers Kueh
500 gm tapioca flour
450 gm Sugar (* i reduce sugar to 400 gm)
1 tsp vanilla powder
150 gm rice flour
1 tsp salt
1 and half coconut (1st squeeze milk 500 ml)
(2nd squeeze milk 1000 ml)
A few pandan leaves
Methods
1. Put rice flour, tapioca flour, VP in a large bowl. Add in 1st squeeze coconut milk (500 ml), salt and 200 ml of 2nd squeeze coconut milk and mix well.
2. Put sugar, pandan leaves, 800 ml of 2nd squeeze coconut milk, stir well. Boil and leave it aside to cool.
3. Add flour mixture in (1) to (2).
4. Divide mixture into 3 portions to have a green, red and white portions.
5. Pour 1/3 (abt 2 big scoop) of white mixture into round or square 9 x 9 inch tray and steam for 8 mins.
6. Pour 1/3 mixture (abt 2 big scoop) of green mixture and steam for 5 mins. Followed by 2 scoop of red mixture and steam for 5 mins. Repeat until you get 9 layers.
* Note: First layer white must steam for 8 mins the rest just steam for 5 mins.
You can follow the above method but for me, I used a 9×9 square tin and use 1 cup of white mixture as 1st layer and steam for 8 mins. Then another 1 cup of white mixture again as 2nd layer and steam for 5 mins. Then it will be 1 cup of white mixture (add your own colouring as desired) and this will be the 3rd layer. Carrying on doing the coloured layers until you finish using up the mixture. I have exactly 9 layers and 7 different colours.
This is a website to show and share with everyone who is interested in baking…dessert lover…
The paradise dessert ……
Bakeries can be such a draw, with its delectable pastries, cakes, bread and cookies. It brings about a yearning to bake your own perfect pastries and cakes. Turning ordinary dough into divine works of have enthusiastic chefs who have mastered the art of making exquisite pastry guiding you through every step of the way………..
Fun Mousse
Swank Mousse
Cool Mousse
Comfort Mousse
To make (dark chocolate) Mousse:
40gms egg yolks
30gms castor sugar
30gms water
170gms dark chocolate melted
300gms heavy cream
Beat egg yolks till pale and frothy. Bring sugar and water to a boil in a small saucepan till 118degrees Celsius.(use a candy thermometer) Whip the hot syrup in a slow stream into the egg yolks, whipping continuously till it cools. Fold melted chocolate into the egg mixture. It will form a thick and gooey sauce. Whip the cream in an electric mixer till soft peaks form. Whip one third of the cream into the chocolate to loosen the mixture and fold the remaining cream in till well combined. Pour into desired cups/containers and refrigerate for several hours till set.
There’s just something about a creamy, smooth and indulgent pot of chocolate which takes our breath away. You can’t deny that smirk across your face as you devour a thick scoop of delightful luxury.
I personally love my mousse in tiny portion cups. I see them as guilt free hints of a delicious treat. A little mousse occasionally never hurt nobody. *grin*
But of course mousse does sometimes come in handy in large portions. For when a dear friend winds up having the worst day… there’s nothing like a tub of creamy chocolate and 2 spoons to help make her day.
~~Special For Chocolate LOvEr~~
Chocolate
Chocolates are one of the most popular treats in the United States (some sources claim that over 50% of the candy sold in America is some form of chocolate). Some chocolate creations are simple in shape (like a standard chocolate bar) and some are extravagant sculptures. At home, it’s not always easy to get chocolate to melt and set properly. Sometimes the chocolate burns, sometimes it seizes, and sometimes it just doesn’t seem to harden as expected. In order for melted chocolate to harden (and shaped) properly, it needs to be tempered. In this article, I’ll hit on the basics of melting and tempering chocolate.
Chocolate Tempering
Melt the chocolate in a double boiler while stirring to ensure unform temperature
Once the chocolate has fully melted and reached a temperature of over 105°F (41°C), remove it from the heat. At this temperature, all the crystals, loose or stable, should be melted. Add a piece of unmelted chocolate to provide the seed crystals. This piece can be as big as 2 ounces (if you’re melting a sizeable amount of chocolate) or can be chopped up into a few smaller pieces.
Stir until the chocolate’s temperature enters the tempering range, 88-90°F (31-32°C). The chocolate should be kept at this temperature until used.