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!

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!

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!

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!

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

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

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.

Water Chestnut Pudding

Ingredients:

Water chestnut flour – 250g

Fresh water chestnuts – 250g

Brown Sugar – 150g

Oil – 1 tbsp

Water – 2 cups + 5 cups

Cornstarch - 1 tbsp

1. Skin and wash water chestnuts.  Smash and chop roughly.
2. Mix water chestnut powder with 2 cups water.  Stir well and strain mixture.
3. Bring 5 cups water to a boil.  Add in the brown sugar and stir till sugar is dissolved. Pour 1/3 water chestnuts powder mixture solution into the sugar water and stir quickly.
4. Add 1 tbsp of oil to the mixture.  Cook over low heat, stir all the time, immediately turn off fire when mixture starts to thicken. Let it cool down. The mixture now is transparent brown colour.
5. Add the remaining mixture and stir till well combined. The mixture now is solid brown colour.
6. Pour into a greased round tin or any mold of your choice, steam over high heat for 30 minutes.  Cool thoroughly before cutting.  Chill before serving.