tag:blogger.com,1999:blog-19674114849951704492024-03-13T21:42:37.930-07:00All My LovesJust to be like the sunDorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-1967411484995170449.post-29571800850655833832014-01-15T17:07:00.000-08:002014-01-15T17:07:05.412-08:00My fav<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-e0ixgy2J2wU/UtctUyUmV9I/AAAAAAAAAtg/_3MNqVrO-j8/s1600/yuan+bao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-e0ixgy2J2wU/UtctUyUmV9I/AAAAAAAAAtg/_3MNqVrO-j8/s1600/yuan+bao.jpg" height="240" width="320" /></a></div>
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Went to Kallang for breakfast and after that pass by Kitchen Capers and saw they have low sugar pineapple paste, according to the seller, it's a very saleleble items and receive quite a numerous good feedback about it. Went ahead and bought 6 packets.<br />
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Decide to try out the taste of the newly bought paste and I follow the recipe from<a href="http://www.indochinekitchen.com/recipes/pineapple-tart/"> Indonchine</a><a href="http://www.indochinekitchen.com/recipes/pineapple-tart/">kitchen's</a> blog to do the pastry in which I did last year and receive good feedbacks.<br />
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I just bought the yuan bao plastic mould and I used it to do the shape of the tarts. When I was doing it, I was looking at it and wondering whether it is yuan bao or abalone... hee! hee!<br />
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Went distribution to my siblings and friend and they say is good, it just that one of my brother say got no butter taste. I will give him the cheap butter next time... just kidding....<br />
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Recipe extract :-<br />
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Pineapple Tarts, Nastar</h2>
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Yield 700 g cookies</div>
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Ingredients:</h3>
<div class="ingredients">
<strong>For pineapple jam</strong><br /> 2 kg pineapple, roughly 4 medium sized pineapples<br /> 600 g sugar<br /> 3 cloves<br /> 5 cm cinnamon stick<br />
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<strong>For cookies</strong><br />
200 g butter<br /> 50 g confectioners' sugar<br /> 40 g powdered milk<br /> 280 g flour, low gluten or all purpose<br /> 20 g cornflour<br /> 2 egg yolks<br />
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<strong>For egg wash</strong><br /> 3 egg yolks<br /> 1/4 tsp condensed milk</div>
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Directions:</h3>
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For pineapple jam<br />
<br /> Puree pineapple in an electric blender till smooth.<br /> Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.<br /> When it thickens and can be piped or rolled, remove from heat.<br /> The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.<br />
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For cookies<br />
<br /> Preheat oven to 150 degree Celsius<br /> Sift flour, powdered milk and corn flour twice.<br /> In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed.<br /> Add egg yolk, one at a time. Beating well.<br /> Add flour mixture into the bowl and beat over low speed using paddle attachment. Do this for 4-5 minutes, until everything is mixed well.<br /> Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.<br /> Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.<br /> Use a pair of scissors to cut them up into 4cm log and arrange on greased pan.<br /> Brush with egg wash mixture twice using small pastry brush.<br /> Bake in preheated oven till golden, 15-20 minutes.<br /> Let cool and store in airtight container.</div>
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Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-8022701674396623492013-11-10T02:17:00.001-08:002013-11-10T02:17:46.486-08:00No fun...<div class="separator" style="clear: both;">My mom n hubby hand in hand complain that I don't do the things they like to eat, especially nine layer kueh.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Decide to do today, recipe called for 9 inch but my steamer only accomodate 8 inch tin, decide to go ahead, planning to have some wastage, luckily no wastage but the layers are high.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Did not regret doing, it's a wonderful recipe. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Extract from With love, from the LITTLE NYONYA by Baba Philip Chia</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">600g fine sugar</div><div class="separator" style="clear: both;">1 litre coconut milk</div><div class="separator" style="clear: both;">1 litre Water</div><div class="separator" style="clear: both;">1 tsp fine sea-salt</div><div class="separator" style="clear: both;">Few pieces of pandan leave</div><div class="separator" style="clear: both;">350g rice flour</div><div class="separator" style="clear: both;">350g tapioca flour</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Mix sugar, coconut milk, water, salt, pandan leaves and bring to boil at low heat till sugar dissolved. Discard pandan leaves, turn off flame and allow to cool slightly</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In a large mixing bowl, mix the rice flour and tapioca flour. Then add the covonut milk mixture, whisk slightly till well blended.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Divide batter into 9 portions (I divide into 3). Ready to steam layer by layer, by adding in desired colour into each layer such as white, green, yellow, pink, blue and the final top layer is red.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Note: can be steamed in a11" x 11" cake tin (abt 45 pcs)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-E_kNj6Z5OQ8/Un9dSBoPVBI/AAAAAAAAAtQ/Otz2J7C36kQ/s640/blogger-image--1751570680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-E_kNj6Z5OQ8/Un9dSBoPVBI/AAAAAAAAAtQ/Otz2J7C36kQ/s640/blogger-image--1751570680.jpg"></a></div>Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-12689875940576136682013-11-08T16:20:00.004-08:002013-11-08T16:21:48.149-08:00pleating<div id="fb-root">
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Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-40382729796084416662013-10-01T18:43:00.001-07:002013-10-01T18:52:32.841-07:00A gift<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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Sharon has given me a packet of bitter 60 percent chocolate chips quite some time ago, decided to do chocolate chip chiffon from a recipe book bought from Taiwan.</div>
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Feedback from collegues, it nice, for me, I like it.. Thanks Sharon for your chocolate chips..:)</div>
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Recipe:-</div>
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7 egg yolks</div>
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90 gm of oil</div>
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100 gm fresh milk</div>
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12o gm cake flour</div>
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Vanilla paste</div>
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7 egg white</div>
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90 gm sugar</div>
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A bit of cream of tartar</div>
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70 gm chocolate chips</div>
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Lightly beat egg yolkswith sone vanilla paste. Add in milk and oil and mix well. Add in sieved flour and mix till batter is smooth, leave aside.</div>
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Whisk egg whites till frothy, add in 1/3 og sugar and continue to whisk and continue to add sugar in 2 more additions,. Whisk till it's soft peak.</div>
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Scoop 1/3 of egg white into egg yolk batter and mix well. The rest of 2/3 egg white batter, fold in till 80 per cent, add in chocolate chips and continue folding.</div>
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Bake in a 21cm chiffon tin and bake at 170 deg for about 40 mins.</div>
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Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-12502219674922818292013-09-25T07:11:00.001-07:002013-09-25T07:11:57.445-07:00Missing pandan ..I have been searching for pandan kaya cake, do not have most of the ingredients, settle for butter cake.<div><br></div><div>Search internet and decide to use Yochana's recipe and the recipe called for ovalette, I did not use and I use seperate eggs method to do the cake.</div><div><br></div><div>Quite like the taste.<div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-cEQfwYj4GPs/UkLvK7y-VmI/AAAAAAAAAsg/YlomTre7Zuk/s640/blogger-image--1294372956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-cEQfwYj4GPs/UkLvK7y-VmI/AAAAAAAAAsg/YlomTre7Zuk/s640/blogger-image--1294372956.jpg"></a></div></div>Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-90634446399259331852013-09-05T06:42:00.001-07:002013-09-05T06:42:39.207-07:00Can be bake..<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-RBVQZPoOk1k/UiiKR3TH8gI/AAAAAAAAAsI/wEo2eVS6C8E/s640/blogger-image--2138765237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-RBVQZPoOk1k/UiiKR3TH8gI/AAAAAAAAAsI/wEo2eVS6C8E/s640/blogger-image--2138765237.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This time round, I baked my spiral yam mooncake instead of frying, it's much more healthier, and easier to handle, the taste is not so bad, but i still prefer deep fry version.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-6XFisOxSKQw/UiiKTSibExI/AAAAAAAAAsQ/boOK2_kdWfI/s640/blogger-image-212090823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-6XFisOxSKQw/UiiKTSibExI/AAAAAAAAAsQ/boOK2_kdWfI/s640/blogger-image-212090823.jpg"></a></div><div class="separator" style="clear: both;"><br></div>Few days ago, I did some walnut mooncakes and upon recommendation from my friend, I used blue diamond brand walnut and It's goes very well with the pastry, crunchy and fragant. Now, I like the idea of using this, it's a bit more expensive but the walnuts inside won't be easily be rancid as those sell in packets.</div>Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-76334340438400373932013-05-19T17:24:00.001-07:002013-05-19T17:24:21.941-07:00redo<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pRvqx5fgWPc/UZlr1QgVUrI/AAAAAAAAAr4/0e7G56GjwHA/s1600/mar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-pRvqx5fgWPc/UZlr1QgVUrI/AAAAAAAAAr4/0e7G56GjwHA/s320/mar.jpg" width="320" /></a></div>
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The previous post, I have brown my macarons, instead of chewy is crunchy. I follow my oven heat instead of the instructions of Jill Colonna, she uses 160 degrees with fan forced.<br />
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This time round, I use the oven heat that she recommended and for 12 mins, yes the macarons cames out of the oven beautifully and I have declared I will always use this method instead of Italian meringue. Italian meringue is beautiful, it will gives u a glossy surface but I found that it's is a little bit troublesome to boil the sugar and et, no doubt, I did say is fool proof, it is indeed fool proof, few of my friends has problem in doing French method, but for Italian method, they are fine.Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-1408890259167104612013-05-17T19:58:00.002-07:002013-05-17T19:58:48.210-07:00Macarons Again<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3hTlcwg5dBA/UZbtdJfm68I/AAAAAAAAAro/dostAhQyHTk/s1600/macarons+,,,,.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-3hTlcwg5dBA/UZbtdJfm68I/AAAAAAAAAro/dostAhQyHTk/s320/macarons+,,,,.png" width="320" /></a></div>
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Now, I am hot on making macarons, my niece has given me encourage to made more.... Yupee, especially when someone really appreciates your bakes and way to go.............<br />
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Surf the website and I loved the looks of the macarons of this particular author, Jill Colonna, mades me wanted to follow her recipes and method and it works, no doubt my bake macarons is a little brown but the texture is good when tasted. Have a try.<br />
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<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/45GKDxfTC1U?feature=player_embedded" width="640"></iframe><br />
<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-22340922011345095782013-05-11T21:29:00.003-07:002013-05-13T18:13:02.737-07:00Macaronssssssssssss<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XjL-bLmPyE0/UY8U9yci5CI/AAAAAAAAArA/4L4my3XRj9k/s1600/macle.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" mwa="true" src="http://2.bp.blogspot.com/-XjL-bLmPyE0/UY8U9yci5CI/AAAAAAAAArA/4L4my3XRj9k/s320/macle.bmp" width="320" /></a></div>
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A group of friends have been doing macarons using Italian method and it really motivates me in doing it and I did. I made lemon & chocolate macarons.<br />
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I found out that this is not really difficult and it's even easier to handle than the french method. I did not even aged the eggs and did not even rest the macarons to let the skin formed. I liked this method and the first try, I am happy with the result.<br />
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<a href="http://1.bp.blogspot.com/-7b-t1U7PrJU/UY8XuYWOquI/AAAAAAAAArQ/ocKvXSygWkw/s1600/mmmmmmmmmmmm.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" mwa="true" src="http://1.bp.blogspot.com/-7b-t1U7PrJU/UY8XuYWOquI/AAAAAAAAArQ/ocKvXSygWkw/s320/mmmmmmmmmmmm.bmp" width="320" /></a></div>
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A friend's daughter even tried the italian method through internet learning, no doubt it's has bumpy and rough surface but it has little feet at the edge, but it's a good begining for her, She used star nozzle to pipe.<br />
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Recioes:- <strong><a href="http://thesweetspot.com.my/?p=3791">Sweet Spot's Blog</a></strong><br />
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<strong>Chocolate Macaron with Dark Chocolate Ganache</strong><br />
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(makes 20-24 macarons)<br />
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100g Almond meal<br />
100g icing sugar<br />
20g cocoa powder<br />
36g fresh egg whites (about 1 egg white)<br />
pinch of salt<br />
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100g caster sugar<br />
30g water<br />
36g aged egg whites (about 1 egg whites)<br />
1g egg white powder -( I did not add )<br />
<strong>Dark Chocolate Ganache</strong><br />
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80g Valrhona Guanaja discs<br />
50g cream<br />
15g butter<br />
Pinch of Salt<br />
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<strong>Method:</strong><br />
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1. Make ganache. Put chocolate in a bowl. In a small saucepan, bring cream to a light boil. Pour into chocolate and stir till chocolate has melted. Add in butter and salt and stir till everything is combined. Cover with a cling wrap on top of the surface and leave it to cool.<br />
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2. Make macaron. Sift almond meal, icing sugar and cocoa powder in a wide bowl. Add in the egg white and salt and mix well. Do this only when you’re ready to cook the sugar, otherwise it gets hard.
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3. In a medium sized pot, pour in caster sugar and water. Bring to a boil and to 118 C. Which means that yes you need a candy thermometer. When the sugar syrup reaches 110 C, in a mixing bowl, whisk egg whites and egg white powder (I’ve tried without it, it’s alright) It should be somewhat medium peaks when the sugar syrup reaches 118 C.<br />
4. While the mixer is still whisking (about medium speed), gradually pour in the sugar syrup. (To wash the pot, add in water and bring to a boil, it’s easier to wash) Then turn up the speed of the mixer for about 2 minutes till it turns glossy. Reduce the speed to medium and let it whisk till it’s stiffer. It should be somewhat stiff, but not so stiff. (Picture on row 3, left)<br />
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5. Now, add in 1/4 of the meringue into the almond mixture from step no.1. Whack it till it’s well incorporated. At this first step, I usually literally do it un-TLC-ly just to get some air out from the meringue and to lighten the almond mix.With the remaining 3/4 of meringue, add into the almond mix and fold it in. This time, a little more TLC until it becomes lava like.<br />
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6. I’m using a 10mm nozzle. Fit into a piping bag and scoop the batter into the bag. Pipe onto a tray lined with parchment paper or silpat. Lightly tap the tray on a table top. Let it rest for about 10 minutes then bake at 150 C for 14 minutes.
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7. When it’s cooked, remove from the oven and let it cool on a rack. Once it’s completely cool, it should be able to peel off easily.<br />
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8. Pair the right sizes and arrange them on a tray. Fill with chocolate ganache and let it mature in the fridge and eat the following day (That is if you can resist but trust me, macs definitely need the maturing stage)<br />
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<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-38036847768265603782013-05-05T07:12:00.002-07:002013-05-05T07:12:31.602-07:00Choc Marble Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yaWQC5J4AM0/UYZkjMdr88I/AAAAAAAAAqg/GFa43TKLB38/s1600/choc+marble+bread.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" lua="true" src="http://1.bp.blogspot.com/-yaWQC5J4AM0/UYZkjMdr88I/AAAAAAAAAqg/GFa43TKLB38/s320/choc+marble+bread.bmp" width="320" /></a></div>
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It's was on my wanted list to do,and finally I did it, not very nice in appearance but taste great, and I have difficulty in rolling and the chocolate paste keeps oozing out, I just go ahead and braid and decide not continue to fold and roll again ,inorder not to get too messy.</div>
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I did not have a proper size baking tin, need to buy and I will try again.. Next time, I must get a perfect bake, if not perfect, almost perfect also can....:)</div>
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<a href="http://1.bp.blogspot.com/-QFhZedZCf1Q/UYZkco6x4pI/AAAAAAAAAqc/0pCI1JOwK1Q/s1600/tausarbreead.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" lua="true" src="http://1.bp.blogspot.com/-QFhZedZCf1Q/UYZkco6x4pI/AAAAAAAAAqc/0pCI1JOwK1Q/s320/tausarbreead.bmp" width="320" /></a></div>
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I did extra half portion of bread dough for some leftover red bean paste and this dough goes very well with the paste.</div>
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Chocolate Marbled Loaf ~ 巧克力大理石吐司 (Recipe from <a href="http://tw.myblog.yahoo.com/carol-jay/article?mid=77394&prev=79892&next=76006&l=f&fid=38">Carol 自在生活</a>), Extract from <a href="http://cathy-joy.blogspot.sg/2011/05/blog-post_23.html">Cathy Joy's Blog</a></div>
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<br />
<br />
<br />
Chocolate portion:<br />
<br />
<br />
<br />
50g chocolate<br />
<br />
20g butter<br />
<br />
20g bread flour<br />
<br />
10g cocoa powder<br />
<br />
5g cornflour<br />
<br />
60g milk<br />
<br />
20g castor sugar<br />
<br />
1 egg white <br />
<br />
<br />
<br />
Method<br />
<br />
1. Melt chocolate & butter separately.<br />
<br />
2. Sift flour, cocoa powder & cornflour together. Put the flour mixture in a saucepan.<br />
<br />
3. Add in milk & sugar into the sifted flour mixture.<br />
<br />
4. Add in melted chocolate, butter & egg white.<br />
<br />
5. Put the saucepan over the stove on low heat. Using a balloon whisk to stir the mixture until it becomes thick. It will becomes a soft dough.<br />
<br />
6. Remove the saucepan from stove. Pour out the chocolate dough onto a cling wrap to cool down.<br />
<br />
7. Roll out the chocolate dough into 18cm x 18cm & put in fridge for later use. <br />
<br />
<br />
<br />
Bread dough:<br />
<br />
<br />
<br />
260g bread flour<br />
<br />
20g plain flour<br />
<br />
1 egg<br />
<br />
25g castor sugar<br />
<br />
3/4 tsp instead yeast<br />
<br />
1/4 tsp salt<br />
<br />
125g milk<br />
<br />
20g butter <br />
<br />
<br />
<br />
Method<br />
<br />
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.<br />
<br />
2. Add in butter & beat again until the dough is smooth.<br />
<br />
3. Roll out the dough into a square (at least 2x the chocolate dough)<br />
<br />
4. Put the chocolate dough on top of the bread dough & wrap it up.<br />
<br />
5. Roll out the dough slowly until double of the original.<br />
<br />
6. Fold the dough into 1/3 (2 times) & roll out.<br />
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7. Repeat step 5 & 6 again.<br />
<br />
8. At the final roll out of the dough, divide the dough into 3 strips (but do not cut the dough totally) & do plaiting. <br />
<br />
9. Place in a lightly greased loaf tin & proof for an hour.<br />
<br />
10. Bake in a preheated oven @ 180C for 30mins.<br />
<br />
<br />
<br />
Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-8847021000709845742013-05-02T18:25:00.002-07:002013-05-02T18:25:45.991-07:00Chiffon Again!!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lU2Q_QJFBR4/UYMLMw0Sv0I/AAAAAAAAApw/QBXm_otEJQw/s1600/maple+syrup+chiffon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://2.bp.blogspot.com/-lU2Q_QJFBR4/UYMLMw0Sv0I/AAAAAAAAApw/QBXm_otEJQw/s320/maple+syrup+chiffon.png" width="320" /></a></div>
<br />
My hubby is complaining that I always made chiffon but not his favourite things... Haiz.... All depends on my mood and now I am crazy over this and it's very easy. Daughter mention something about eating maple syrup chiffon and she like it... so I try lor......<br />
<br />
I surf the net and found one common blogger and I tried and don't like like the chiffon and we found that the cake was not light and dry. Told my friend, Sharon, and she help me to surf the net, I always surf english version and she always surf the chinese, I am no good in chinese and I don't like to read. I realise when surfing the chinese website which has recipe from China and Taiwan bloggers and there's is a lot of variations for maple syrup chiffon.<br />
<br />
I select and choose from<a href="http://home.meishichina.com/recipe-105403.html"> this website</a>, and the chiffon is really soft and fragant and not so sweet and I loved it. We had for breakfast. No regrets and the recipe is a keeper for me.<br />
<br />
3 Egg Yolks<br />
50gm Maple Syrup<br />
50gm Fresh Milk<br />
30gm Oil<br />
85gm Flour<br />
A Pinch of Salt<br />
<br />
4 Egg White<br />
20gm Sugar<br />
30gm Maple Syrup<br />
<br />
<br />
<ol>
<li>Whisk egg yolk for a while, add in maple syrup,fresh milk and oil, salt, mix well.</li>
<li>Add in flour and stir till smooth.</li>
<li>Whisk Egg white till frothy, add in 1/3 of sugar and maple syrup Whisk and repeat adding sugar and maple syrup till almost firm peak.</li>
<li>Fold 1/3 of egg white batter into the egg yolk flour batter, repeat till finish and pour into 17cm chiffn mould.</li>
<li>Bake at 170 degrees for about half an hr</li>
</ol>
Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-66771564106164934022013-04-22T18:53:00.000-07:002013-04-22T18:54:22.846-07:00Honey sweet potato..<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZDPbn86WcU4/UXXm0e91ruI/AAAAAAAAApg/-rQFTRO2mQ8/s1600/sweet+potato+chiffon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-ZDPbn86WcU4/UXXm0e91ruI/AAAAAAAAApg/-rQFTRO2mQ8/s320/sweet+potato+chiffon.png" width="320" /></a></div>
<br />
<br />
Went NTUC supermarket, saw that they are selling honey sweet potato from indonesia, just have to try and have been keen on baking sweet potato chiffon as well.. at least I am trying to kill 2 birds at one stone and here I am and did it.<br />
<br />
When the chiffon is baking, the room was filled with sweet potato fragance and I loved it. I baked using the same chiffon book recipe and the book is really good, it's just too bad is out of publication and on the <a href="http://blog.sina.com.cn/s/blog_644cc1f60100jhxc.html">internet</a> you only can get partial recipe of the book.<br />
<br />
My collegue tasted the chiffon and she say it's was fragant and soft and y brother was saying that he was my guinea pig... ha! ha!...<br />
<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-5271905814669437642013-04-18T18:49:00.000-07:002013-04-22T18:54:40.902-07:00Out of Publication<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--lN_ii9iJfs/UXCf_rJguAI/AAAAAAAAApI/f38I5xh8o9Y/s1600/chiffon+bl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/--lN_ii9iJfs/UXCf_rJguAI/AAAAAAAAApI/f38I5xh8o9Y/s320/chiffon+bl.jpg" width="237" /></a></div>
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Have heard of this book and has been searching locally and international, check with bookstores in Taiwan and was out of publication... what a pity... Just have to do with some internet searching and some of the bloggers have been using these books and their chiffons are great. It a must to try, and true enough the recipe works, my first try and don't know what I did, it just drop off from the tin, my friend say could be underbake.</div>
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With a never die attitude, I did it again and this is what I get. I like the taste and it is full of banana fragrance if you like the fruit and you don't even have to add in banana essence, I just put some vanilla essence juz in case there is some eggy smell.</div>
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<a href="http://2.bp.blogspot.com/-9Z-XlTbZpEc/UXCgF0GA2uI/AAAAAAAAApQ/87C8QKpIlLk/s1600/banana+chiffon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://2.bp.blogspot.com/-9Z-XlTbZpEc/UXCgF0GA2uI/AAAAAAAAApQ/87C8QKpIlLk/s320/banana+chiffon.png" width="320" /></a></div>
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Recipe extract from GraceKitcheCorner if you want to try<a href="http://gracekitchencorner.blogspot.sg/2009/07/banana-chiffon.html">http://gracekitchencorner.blogspot.sg/2009/07/banana-chiffon.html</a></div>
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Recipe for 21cm round chiffon pan:</div>
<div align="justify">
For the egg whites mixture: 180g egg whites / 110g caster sugar / 10g corn flour/ 140g chopped banana (in snall chunk)</div>
<div align="justify">
<br /></div>
<div align="justify">
For the egg yolks mixture: 70g egg yolks / 30g water / 70g vegetable oil or olive oil / 90g mashed banana / 70g plain flour</div>
<div align="justify">
<br /></div>
<div align="justify">
How I made it:</div>
<ol>
<li><div align="justify">
Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and smooth. Gently mix in the chunky banana.</div>
</li>
<li><div align="justify">
Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture (Using an electric mixer would be great!). The egg whites mixture should be peak foam, smooth and shiny. </div>
</li>
<li><div align="justify">
Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.) </div>
</li>
<li><div align="justify">
Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.</div>
</li>
<li><div align="justify">
Unmold the cake, keep the cake in the fridge it could last for 5 - 6 days. Best serve in 3 days.</div>
</li>
</ol>
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<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-12984843618256198802013-04-06T20:31:00.002-07:002013-04-22T18:54:57.016-07:00A gadget must have.....<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-54C07R9MhYU/UWDlgdbP9BI/AAAAAAAAAo4/Ur6XYd_w-NA/s1600/cake+cutter.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" mta="true" src="http://1.bp.blogspot.com/-54C07R9MhYU/UWDlgdbP9BI/AAAAAAAAAo4/Ur6XYd_w-NA/s320/cake+cutter.bmp" width="320" /></a></div>
<br />
<br />
This moment, when I was using this gadget, I loved it beacause first of all the thickness of the layer can be adjusted and it has given me a neat cut on the layers of my sponge cake.<br />
<br />
It was a present from my friend, Sharon who has bought from Taobao, Thanks Sharon. When I first received it, I was quite skeptical about it, all long, I have been using 2 steel bars to help in slicing the cake.Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com2tag:blogger.com,1999:blog-1967411484995170449.post-67568676180613415942013-04-05T06:01:00.001-07:002013-04-22T18:55:07.873-07:00Coffeeeee............<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-T_NqpqX7RbQ/UV7HQBkgLUI/AAAAAAAAAoo/4RLrxqZpeso/s1600/coffeechiffon.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" mta="true" src="http://3.bp.blogspot.com/-T_NqpqX7RbQ/UV7HQBkgLUI/AAAAAAAAAoo/4RLrxqZpeso/s320/coffeechiffon.bmp" width="320" /></a></div>
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Recently have been crazy about chiffon, and seeing Baking Wonderland, someone has been trying the recipe from one of the books that I have and seeing how soft is her chiffon cake... I must try.</div>
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Never did a marbling chiffon before and I tried this .. coffee chiffon. After baking, I like it, no doubt it's hnot 100 percent perfect but it was soft and full of nescafe flavour if you like coffee, have a try....</div>
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Extract from </div>
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<a href="http://2.bp.blogspot.com/-6peY54M5gO4/UV7G4fxtXJI/AAAAAAAAAok/W1mXmX-fCds/s1600/chiffon+hn.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mta="true" src="http://2.bp.blogspot.com/-6peY54M5gO4/UV7G4fxtXJI/AAAAAAAAAok/W1mXmX-fCds/s320/chiffon+hn.bmp" width="266" /></a></div>
<br />
Mould - 17 inch<br />
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4 eggs yoilks</div>
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50 g milk</div>
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50 g corn oil</div>
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70 g flour</div>
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4 egg whites</div>
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65 g sugar</div>
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2 tbsp nescafe stir with 1 tsp hot water</div>
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<ol>
<li><div class="separator" style="clear: both; text-align: left;">
Whisk egg yolks, add oil, stir till mix.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add in milk, stir</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add in sieved flour, mix well.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Use hand mixer, whisk egg white till foamy, add 1/2 portion of sugar, and as you beat, add in the sugar gradually till finish and beat till firm peak.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Take 1/3 of white egg and fold into egg yolk batter.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Pour all the egg yolk batter and fold into the remaining 2/3 of beaten egg white. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Lighly fold in nescafe mixture and bake at 160 degrees for about 30 mins.</div>
</li>
</ol>
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Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-54689088631323030872013-03-29T20:42:00.003-07:002013-03-29T20:42:43.639-07:00Catching Up<a href="http://3.bp.blogspot.com/-JdiLXzpf-ks/UVZcklyUY2I/AAAAAAAAAnE/_vCLcnEVAr0/s1600/pandan+chiffin.png" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-JdiLXzpf-ks/UVZcklyUY2I/AAAAAAAAAnE/_vCLcnEVAr0/s320/pandan+chiffin.png" /></a><br />
<br />
Over Good Friday, I made 2 pandan chiffons, using 2 different recipes, one from IeatIshootIpost's recipe and one from the class that I have attended at workshop conduct by Mdm Tay Tong San.<br />
<br />
TheT trainer used a slightly different method and she use hand to mix the batter , I never did before because I , decide to use her method. The result.. good... hubby comment that both cakes are equally good and so far this is the best chiffon that I have made, more light and bouncy, I tell my friend "twong Twong" she said SKII...Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-2065081087684076182013-01-12T02:35:00.002-08:002013-01-12T02:35:58.734-08:00Restaurant Style<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-R7Fou2tspGs/UPE7F1ItJLI/AAAAAAAAAmw/4xffsJRCyv4/s1600/deepbraisedpork.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="220" width="320" src="http://4.bp.blogspot.com/-R7Fou2tspGs/UPE7F1ItJLI/AAAAAAAAAmw/4xffsJRCyv4/s320/deepbraisedpork.bmp" /></a></div><br />
Last monday,went to Yio Chu Kang C C to attend a cooking class, Chef Wang Wei was the instructor, nice guy. Learn from him 3 dishes and today, I did one of his dishes, Deep Braised Pork Ribs "Jin Shao Nam Pai"<br />
<br />
After work today, went for lunch and Sheng Siong is nearby, told hubby that I wanted to buy spare ribs to cook and I bought 2 Kg just to test it out. Ine thing about cooking, don't have to exact in the ingredients, not like baking which have to be precise.<br />
<br />
Deliver half portion to my mom, my niece just message that she likes it.<br />
<br />
Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-80255951688237144902013-01-06T01:27:00.000-08:002013-04-22T18:55:29.939-07:00To Reminisce<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-A_nP3QbF6jg/UOlFeqBmKzI/AAAAAAAAAmA/nWs3eax_mXs/s1600/kueh%2Bbangkiit.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-A_nP3QbF6jg/UOlFeqBmKzI/AAAAAAAAAmA/nWs3eax_mXs/s320/kueh%2Bbangkiit.bmp" width="205" /></a></div>
<br />
It has been ages, that I have done this, I did this for my friend and mom who loved to eat this... worried that I won't be able to get the same texture and the last time, I did was almost 15 years ago.<br />
<br />
Almost 3 months, over my father's demise and we, the children has been given my mum the full care and attention and has been cooking and baking mom's favourite things, so that she will consume some food, Bless the Lord, that she has recovered fast and has been more independent now, Thanks for all the people who has given moral support and concern to us.<br />
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<a href="http://4.bp.blogspot.com/-N8UVVJmAWdY/UOppvQNCn_I/AAAAAAAAAmY/RMiVF2alZk0/s1600/kueh%2Bbangkit.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://4.bp.blogspot.com/-N8UVVJmAWdY/UOppvQNCn_I/AAAAAAAAAmY/RMiVF2alZk0/s320/kueh%2Bbangkit.png" width="320" /></a></div>
<br />
<br />
Back to Kueh Bangkit, I don't really like to do this because of the flour, it has to fry until it's light and it will "fly" all over the place. I live in a HDB flat, and I have a portable stove where we use for steamboat, luckily, outside the door there is a space and a bit away from neighbour and I fry my flour over there, it really helps but I don't know whether my downstairs neighbour's plant, will it be coated with flour? for these, I am not going to find out :)<br />
<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-60766968904563669332012-10-14T17:33:00.001-07:002013-04-22T18:55:45.060-07:00Run Out of Snow<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jdvd7xG9zOk/UHtXmLrfqUI/AAAAAAAAAk0/SJ_r_P7e6WA/s1600/H%2BCAKE.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://1.bp.blogspot.com/-jdvd7xG9zOk/UHtXmLrfqUI/AAAAAAAAAk0/SJ_r_P7e6WA/s320/H%2BCAKE.png" width="320" /></a></div>
<br />
Most of my friends are doing Hokkaido cupcakes and I said one day, I will try, just never get to that corner. Last saturday, went Phoon Huat to get some stuff and I get a string of Hokkaido cake cases just in case, I will have it, when I need it.<br />
<br />
My niece wanted to go facial, my beautician is so nice and she likes the things that I made, so. I came to a conclusion and ended in this, I follow <a href="http://hearty-bakes.blogspot.sg/2010/07/every-sunday-without-fail-i-will-wake.html">HeartyBakes's Blog</a> recipe.<br />
<br />
I made 18 pieces of Hokkaido Cupcakes and I brought some to my brother's house, some to beautician and hairdresser, gave 1 to my part time helper and 1 share with my husband.<br />
<br />
Overall verdict, they loved it. Thanks HeartyBakes.<br />
<br />
Recipe extract from the blog<br />
<br />
Ingredients:<br />
<br />
<br />
(A) 4 Yolks<br />
70g Sugar<br />
<br />
<br />
(B) 2g Salt<br />
drops of Vanilla Essence<br />
<br />
<br />
(C) 80ml Milk<br />
60ml Corn oil<br />
<br />
<br />
(D) 135g Flour <br />
4g Baking powder<br />
<br />
<br />
(E) 6 Whites<br />
50g Sugar<br />
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Method:<br />
♥ Preheat oven 180°C<br />
♥ Arrange paper cups on baking tray<br />
♥ Hand whisk (A) till pale in colour. <br />
♥ Add (B) <br />
♥ Follow by (C). Whisk till combined<br />
♥ Sieve in (D). Stir till well-mixed.<br />
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.<br />
♥ Take 1/3 whites fold in with yolk mixture.<br />
♥ follow by folding in the rest of white<br />
♥ scope batter into pre-arranged paper cups about three-quarter filled<br />
♥ baking time est. 20-25mins.<br />
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Recipe reference: 不用模型做点心<br />
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<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com0tag:blogger.com,1999:blog-1967411484995170449.post-10439477195922962412012-08-12T02:44:00.002-07:002012-08-12T02:44:32.066-07:00Early Mid Autumn For Me?<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oMyxw2aGwZc/UCd3xHcbCXI/AAAAAAAAAkc/fwDScwmvXSE/s1600/meicai%2Bmc.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="185" width="320" src="http://1.bp.blogspot.com/-oMyxw2aGwZc/UCd3xHcbCXI/AAAAAAAAAkc/fwDScwmvXSE/s320/meicai%2Bmc.bmp" /></a></div><br />
This week, I am very industrious on baking, baked 2 sugee cake, 1 cotton cheese cake and last night, mei cai mooncake. Sometimes, when you have the mood, I will bake or not or not, I just sit in front of TV or just because I feel bored, especially, my favourite Tv program has ended, just find something to do... hmmmm......<br />
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I was being recommended to buy preserved mei cai from HK called "mei cai wang", I have a recipe for mei cai mooncake and decide to try it out. After tasting the finished products, I like the overall taste of this mooncake.<br />
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This morning, pass some mei cai mooncake to some of my hubby's hobby friends and they thought this is lao Por Bingm it's not but appearance looks like it, maybe it's the brushing of egg wash and the sprinkle of the sesame seeds.... Yummy...Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-3386293352336210002012-08-09T04:41:00.001-07:002012-08-09T17:33:34.735-07:00Puff Puff Away......<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tqI6-Fx2s74/UCOhKC1fDmI/AAAAAAAAAjs/wjpgw55gKWQ/s1600/curry%2Bpuff.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="293" width="320" src="http://1.bp.blogspot.com/-tqI6-Fx2s74/UCOhKC1fDmI/AAAAAAAAAjs/wjpgw55gKWQ/s320/curry%2Bpuff.bmp" /></a></div><br />
Four years ago, I did this, and I did it again upon request of my neighbour who asked me to teach her, I prepare the ingredients and I did not inform her before hand, I tried it first in the morning, just in case it's a failure, turns out to be okay, but not so perfect and I am ready... Sad to say, she was busy and said some other day :(<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jioMfdFLpwU/UCRWUGch07I/AAAAAAAAAkE/xtVTSq5r1iM/s1600/puff.png" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="220" width="320" src="http://4.bp.blogspot.com/-jioMfdFLpwU/UCRWUGch07I/AAAAAAAAAkE/xtVTSq5r1iM/s320/puff.png" /></a></div><br />
Give mum 10 pieces of curry puff and she liked it, asked me how to do, told her and I told her, if she wanted to eat, maybe 4 years later.... hee! hee!<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-82937572984547217062012-08-03T21:03:00.000-07:002013-04-22T18:56:02.543-07:00sugeeeee<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-L4tdZDMFgAM/UByden97ReI/AAAAAAAAAjU/pEQ45VNXdcY/s1600/sugee%2Bcake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" src="http://4.bp.blogspot.com/-L4tdZDMFgAM/UByden97ReI/AAAAAAAAAjU/pEQ45VNXdcY/s320/sugee%2Bcake.png" width="320" /></a></div>
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A friend has given me a can of sugee flour, and recently has expired, and hearing that they say that the expiry date is a guideline and can be used, not to waste it, I bake sugee cake last night.<br />
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This morning, I tried the cake and still surviving, that's means the sugi flour is still okay... :)Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1tag:blogger.com,1999:blog-1967411484995170449.post-45421152835754337252012-07-23T04:55:00.000-07:002012-07-23T18:32:08.455-07:00They are doing it<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CTwEWqigkxg/UA055IRMA1I/AAAAAAAAAjE/Ed2B8SgAtxU/s1600/sk%2Bbuttercake.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="249" width="320" src="http://4.bp.blogspot.com/-CTwEWqigkxg/UA055IRMA1I/AAAAAAAAAjE/Ed2B8SgAtxU/s320/sk%2Bbuttercake.bmp" /></a></div><br />
I see most of the bloggers are doing Mrs S K Ng's Butter Cake from <a href="http://wendyinkk.blogspot.sg/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html">Table for 2 or more </a>blog, Curious, they baked it, so I also baked one. <br />
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i have almost all the ingredients except short of self raising flour by 50gm and I used cake flour to topped up the desired weight. The baked cake texture was soft and my husband who loved butter cake did not like this texture. He told me, he loved those oily ones, and say this one is just like any other normal cakes (he meant sponge cakes texture).<br />
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This morning bought a piece for my collegue to try, she loved it and say it's soft and fragant and I think this cake is personal preferences.<br />
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Below is the recipe extract from ber blog<br />
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Ingredients<br />
230g Salted Butter, room temperature. <br />
200g Eggs (no shell) - About 4 eggs (Grade B). <br />
50g + 150g Castor Sugar<br />
200g Self raising flour, sifted<br />
60ml Fresh Milk <br />
1 tsp Vanilla Essence <br />
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Method <br />
1. Pre-heat oven at 180C (Conventional).<br />
<br />
2. Prepare a 8 x 8 inch square pan. Line the base, grease the sides.<br />
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3. Separate egg whites & yolk. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff. <br />
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4. Cream butter and 150g sugar until pale and fluffy. Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.<br />
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5. Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour. <br />
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6. Put in half the egg whites in and mix on low speed. Pour the balance egg whits in and FOLD using your spatula. <br />
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7. Pour batter into pan and level. <br />
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8. Bake for 45 minutes or until skewer comes out clean. <br />
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<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com3tag:blogger.com,1999:blog-1967411484995170449.post-23359199502667279672012-07-22T02:58:00.000-07:002012-07-22T06:00:37.028-07:00Just to keep in touch<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DglgW6912_k/UAvL6NgxYGI/AAAAAAAAAh8/Hl6x-2CXCM0/s1600/steam%2Brice.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://3.bp.blogspot.com/-DglgW6912_k/UAvL6NgxYGI/AAAAAAAAAh8/Hl6x-2CXCM0/s320/steam%2Brice.bmp" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Afternoon for lunch, I made "zhong zai fan", steamed rice with preserved vegetable meat patties with salted egg yolk, nimus the egg yolk, for me I quite like this cooking, not so oily but I still like fried fish.. hee!hee!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eKi0RbCF594/UAvPfRUtCyI/AAAAAAAAAik/tIKu1vwSRDk/s1600/macaron%2B1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://4.bp.blogspot.com/-eKi0RbCF594/UAvPfRUtCyI/AAAAAAAAAik/tIKu1vwSRDk/s320/macaron%2B1.bmp" width="320" /></a></div><br />
Long time, I never made a proper macaron, my friend has been baking and has been tempted me, decide to practice, I think I overfold and my macarons are flat and the sizes are uneven, not satisfied.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YUBC6pXtfTI/UAv5ZJnfvHI/AAAAAAAAAi0/V0kFQnQduXg/s1600/macaron%2B3.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="161" width="320" src="http://1.bp.blogspot.com/-YUBC6pXtfTI/UAv5ZJnfvHI/AAAAAAAAAi0/V0kFQnQduXg/s320/macaron%2B3.bmp" /></a></div><br />
After lunch, decide to do again,this time round, I made sure that I not to fold too many times, I think this time round, I miss a little bit but I like the effect of the macaron despite of with a little peak and a little rough, maybe I should made this my signature macarons.... :)<br />
<br />Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com2tag:blogger.com,1999:blog-1967411484995170449.post-50674379419616834582012-07-15T02:05:00.002-07:002012-07-15T19:33:56.431-07:00Naughty Crabby<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SW0pd8l6LdA/UAKEjXK-ANI/AAAAAAAAAhs/yrkCQ5_nYVs/s1600/CRAB%2BTANGHOON.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="249" width="320" src="http://4.bp.blogspot.com/-SW0pd8l6LdA/UAKEjXK-ANI/AAAAAAAAAhs/yrkCQ5_nYVs/s320/CRAB%2BTANGHOON.bmp" /></a></div><br />
This morning, went to Circuit Road market to have breakfast and after that, went into the market to see what I can get to cook for lunch or dinner. I saw crabs selling on one of the stall, feel like buying but on hesitations because normally if you buy crabs from neighbourhood market, seldomly you can get good ones, unless you are very lucky. I bought 3 crabs with a total weight of 1.3kg and decide to cook Rice Vernicilli Crabs (Tang Hoon Crab)<br />
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I went to the provision stall to buy garlic, ginger and tanghoon and was talking to her and she wanted to see whether my crabs are fresh. I open my plastic bags and she put in her hand and one of the crab suddenly pinch her with the pincer and she immediately withdrew her hand together with the crab out of the plastic bag. She shook her hand and the crab wasvflung to the other corner of the market and the people, who saw. found it amusing.... We had a good laugh but luckily it was a small cut and the crab broke one of it's pincer.<br />
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Once reached home, I immediately killed the crabs and use claypoot to cook the crabs with the tanghoon. Both of us loved it and what out of my expectation, it's true, the crabs are not really good. Nevermind, the most important is taste.Dorishttp://www.blogger.com/profile/13438655288896115738noreply@blogger.com1