Sunday, September 30, 2012

Bear Fondant Ice-cream Cake


Preparing ice-cream:
Freeze ice-cream using a 1 liter mixing bowl for 2 hours

Cake Ingredients:
3 eggs
30g vegetable oil
60g milk
60g suger
90g cake flour
A pinch of salt

Preparing sponge cake
Preheat the oven to 180 degrees C
Whisk eggs for 30 seconds, then add vegetable oil, whisk until fluffy
Sieve flour and gently fold the flour into the mixture
Pour the mixture into non-stick 7 inch (18cm) tins.
Place them in the oven till golden brown 15-25 minutes.
Cool on a wire rack

Cut cake into triangular shape
Place ice-cream onto the cake base
Quickly cover the ice-cream with cake layers. 

Put back into the fridge for 15 minutes

After fondant parts are done, decorate the cake and its done!










Wednesday, August 1, 2012

Snowy Moon Cake - Strawberry

Skin Ingredients:

50g glutinous rice flour
50g wheat starch
50g rice flour
50g icing sugar
100ml milk
40ml condensed milk
40ml vegetable oil
3 tbsp cooked glutinous rice flour

Filling:
180g Red Bean paste (how to make red bean paste).
6 pcs Strawberries


Direction:

(a) Making the Skin Dough

Mix all flour & starch, add in sugar
Stir the mixture evenly into milk as you sift.
Filter the mixture and put it into a plate.
Steam the mixture for 30 minutes.
Let it cool, knead it until it form a smooth dough.
Chill for 2 hours.

(b) Making the Mooncake

Separate the red bean paste into 30g each and roll them into balls.
Wrap strawberry with red bean paste, set aside.
Separate the skin dough into 28g each and roll into balls with smooth surface.
Dust hands with cooked glutinous rice flour. Flatten the dough.
Place the filling into the center of the dough.
Wrapped it up tightly and seal the edges.
Put in a floured mooncake mould. Tap and  remove it.
Chill for at least 6 hours before serving. Enjoy!

Monday, July 30, 2012

Tiramisu (without egg)

Ingredients:
1 cup heavy cream
1 cup mascarpone cheese
1 tsp vanilla extract
3 tbsp Marsala
6 tbsp powdered sugar, divided
1 cup strong cold coffee
22-24 savoiardi biscuits

Decoration:
unsweetened cocoa powder

Steps:
1. Whip cream and 4 tbs powdered sugar to almost stiff peaks.
2. Add mascarpone cheese and vanilla to the cream. Whisk till medium peaks.
3. Combine coffee plus 2 TBS powdered sugar and Marsala wine.
5. Dip savoiardi biscuits in coffee mixture and place in pan...breaking biscuits to fit.
6. Add a portion of the mascarpone cream mixture and level out. Repeat layer once more or two more times if doing a 3 layer cake. You can sprinkle some cocoa/shaved chocolate between teh layers, if you like. Enjoy!

Sunday, July 29, 2012

Dorayaki - Red bean pancake

Ingredients:

3 eggs
80g  sugar
2 Tbsp. honey
6 tsp. milk
160g (1 cup) all-purpose flour
1 tsp. baking powder
1 can Ogura-An (sweetened red bean paste)

Instructions:

Mix eggs and sugar in a large bowl until mixture becomes fluffy.

Add honey and milk to the mixture, stir and mix well.

Sift in flour and baking power, mix well with the egg mixture.

Heat a large non-stick frying pan on medium-low to medium heat. Grease the pan with oil.

Drop 3 tbsp. batter to the pan to create 3 inch diameter “pancake”.

When the surface of batter starts to bubble, flip over and cook the other side.

Make sandwich with red bean paste. Enjoy!








Saturday, July 28, 2012

Banana Muffin

Ingredients:
230 g all-purpose flour
15g granulated white sugar
 1 teaspoons baking powder
 1/4 teaspoon baking soda
 1/4 teaspoon salt
 2 large eggs, lightly beaten
113 grams unsalted butter, melted and cooled
 3 ripe large bananas, mashed well
 1 teaspoon pure vanilla extract

Preheat oven to 180 degrees C and place the oven rack in the middle of the oven.
Line a 12 - 1/2 cup muffin pan with paper liners.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.
Spoon the batter into the prepared muffin tins.
Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool for five minutes and then remove muffins from pan.
Serve warm or at room temperature.

Makes 12 regular sized muffins. Read more: http://www.joyofbaking.com/breakfast/BananaMuffins.html#ixzz21uK5BS1G

Saturday, June 23, 2012

Japanese Cheesecake

Ingredients:
100 ml milk
200 gm cream cheese, cubed and softened at room temperature
60 gm butter, softened at room temperature
6 egg yolks
80 gm cake flour
1 tsp lemon juice
6 egg whites
70 gm sugar

Method:




  • Preheat oven to 150C (302F).
  • Melt butter, cheese into milk over bath of hot water over heat. Stir occasionally, until completely dissolved and the mixture turns smooth. Remove from heat. Let cool down.
  • Add the egg yolks and combine well. 
  • Sift in the flours into the cream cheese mixture, a small amount at a time. Add lemon juice and mix well.
  • Beat egg white  until very stiff peaks form. 
  • Fold-in the egg whites into the cream cheese mixture.
  • Pour the mixture into the two baking pans.  Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.
  • Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. 


  • Adapted from: http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html#ixzz1yZlY1cIK

    Saturday, April 28, 2012

    Green Tea Creamy Cup cake



    Ingredients:

    Cup Cake:
    2 Eggs
    10g Sugar
    10g Olive Oil
    20g Milk
    60g Flour
    10g Chocolate Chips (optional)

    Cream:
    1 cup Whipped Cream (Cold)
    5 tsp Confectioners' sugar 
    3 tsp Green Tea Powder

    Instructions:
    Preheat oven at 160 degree
    Separate egg white and yolks

    Mix 1/3 sugar with egg yolks
    Add oil, milk and salt to the yolk mixture


    Sift in cake flour
    Mix until batter can draw

    Whisk egg white with 2/3 sugar until peak form
    Add 1/3 egg white mixture to yolk mixture, stir well
    Add all egg white mixture and mix well.
    Pipe batter in cupcake linerAdd chocolate chip on top of the batter. (optional)
    Bake in oven at 160 degree for 10-15 mins
    After baking, put to cake to cooling rack upside down


    Cream:
    Whip the cream, and add confectioner's sugar.
    Add green tea powder
    Continue whipping until the green tea powder is incorporated.

    Pipe cream on top of cup cakes when they are cool.