Steam Cheese Brownies

Recipe shared by Nia - Radin Cake

Ingredients:
A
2 egg yolks
2 eggs
100g sugar
½ tsp vanilla extract ( I put vanilla essence )
½ tbsp emulsifier ( I use sponge gel )
½ tsp salt

B – Shifted together
75g plain flour
25g milk powder
20g corn flour ( I use maizena )
1/2tsp baking powder

C - melted25g butter
85 ml vegetable oil

D
50g cheddar cheese, cut in cube ( instead I grated it )

Methods:
- Preheat the steamer.
- Beat A (except salt) using high speed until ribbon stage (thick and can write on the batter will appear visible for a while). Add salt, then beat again for awhile.
- Pour B to A.
- Add D, mixed well.
- Add in C, mixed well.
- Pour into the tin with paper line on the bottom part, then steam it over medium heat for 40-45 minutes. ( before steam, I put some grated cheese on top of the batter ).
- Serve the cake. (or you may decorate it with butter and shredded cheese on the top)

Mini Mango Mousse

Mousse - Ingredients:
150g Mango Puree
200g Fresh Cream
1 tbsp Gelatin
3 tbsp Boiling Water

Method:
- Dissolve gelatin in the boiling water over a low fire, stir well mixed.
- Whisk Fresh cream at high speed until stiff.
- Add mango puree into the fresh cream, stir well mixed.
- Pour the Gelatin and mix well.

Topping - Ingredients:
100g Mango Puree
2 tsp Gelatin
3 tbsp Boiling Water
Mango Cube (optional)
Chocolate (optional)

Method:
- Dissolve gelatin in the boiling water over a low fire, stir well mixed. Let it cool.
- Pour into the mango puree and stir well mixed.

Base - Chocolate sponge cake

The way to assembly:
- Cut the chocolate cake using round cutter (dia 5cm), then wrap in with plastic to make a circle.
- Pour the mango mousse by piping it into the cake until the high that you want it.
- If you like, you can put in the cake between the mousses. Set it into freezer for half an hour.
- Pour the mango puree mixture onto the mango mousse.
- Design it with mango cube and chocolate.

Yields : 9 pcs

Sweet Potato Ball

Ingredients:
100g Sweet Potato
1 tsp sugar
1 tbsp plain flour
1 tbsp tapioca flour

Methods:
- Steam sweet potato until soft
- Add sugar while its still hot, and mash it
- Add flour and mix until it form soft dough
- Form ball each @ 8g each, coat with bit tapioca flour (if afraid sticky when it fry)
- Fry sweet potato balls till golden brown over low heat
- Ready to serve

Yields : 12 pcs

Cheese Pancake with Blueberry

Original recipe from : Sedap

Ingredients:
150ml milk
50g cream cheese
2 eggs, lightly beat
1 tbsp unsalted butter, melted
120g plain flour
1 tbsp icing sugar
1 tsp baking powder
¼ tsp salt
Butter/Oil for frying
Blueberry jam

Method:
- Boil the milk, add cream cheese. Stir until the cheese melted. Measured 120g. Add egg, stir. Add melted butter. Mixed well, put aside.
- Add flour, icing sugar, baking powder and salt. Mixed well, then pour in the milk mixture and mixed to make a smooth batter.
- Heat a little oil/butter in a frying pan until hot and then pour one tablespoon batter. Cook for a couple of minutes each side.
- Serve with Blueberry jam.

NOTE :
I found the above pancake a bit thick, then I add the remaining milk or you can substitute with water, make it more dilute, then fried into thinly coat to make a crepe. The taste was much nicer. Spread the Blueberry jam or nutella on the crepes as below!

PennyLane's Brownies

This recipe has received so many good review and has been published in the book. If you would like to try it, please click here for the recipe :)

Orange Chiffon Cake

Ingredients:

120g Cake Flour

1/2 tsp Baking powder

6 egg yolks
Pinch of salt
30g castor sugar
85ml warm orange juice

60ml Corn oil
½ tsp Vanilla essence
1 Finely grated zest orange

6 egg whites
70g castor sugar
1/2 tsp cream of tartar

Method:
- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk, salt and sugar until creamy and light in colour. Then add orange juice, corn oil, vanilla essence and zest orange.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
- Pour ½ egg white into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Bake it for 45 minutes or until cooked.
- Invert the cake with the tube pan during cool down process
- Remove the cake once cool down and serve