Portugese Tart

recipe shared by my friend M
240g flour, pinch of salt
50g butter
1tsp lemon juice mixed with 150ml water
180g pastry margarine

1. Get ready all the ingredients
2. Place flour and salt into a mixing bowl and mix well. Rub in butter until resembles bread crumbs.
3. Add in lemon juice and water, knead for about 5 minutes to form a smooth dough.
4. Cover with cloth and rest for 30 minutes
5. Roll out dough into 1cm tick and oblong shape. Then roll the pastry margarine to just under 2/3 the size of the oblong.
6. Place pastry margarine to cover 2/3 of the dough.
7. Fold the empty 1/3 portion over 1/3; Then fold up the other end 1/3to form 3 layers;
Roll out into an oblong again;
8. Repeat (no.7), 3-4 times (rest for 15 minutes after each folding and rolling).
9. Puff pastry to be used
10. Roll out the pastry to rectangular shape about 3 mm thick. Roll it up like Swiss roll.
11. Chill until firm

recipe from Alex Goh’s Irresistible Pastry
200g Whipping cream
300g Milk
80g Sugar
3 Eggs
3 Egg yolks
¼ tsp Vanilla essence

- Cook whipping cream and milk until 70 degree C, stir in sugar and cook until the sugar dissolves.
- Add it into the beaten eggs and egg yolks. Mix until well blended lastly adds in the vanilla essence.
- Set aside to cool.

- Divide the pastry into small portions. Flatten into the pastry moulds.
- Pour the filling into the pastry tarts
- Then bake at 220C for 20 – 25 minutes.

Other pictures:

Chocolate Rice Chiffon Cake

This month baking event organized by NCC members is “Chiffon Week”. Since Chiffon cake is always our family’s favorite cake, therefore I will not going to miss it. Here is my contribution:

70 gr Cake Flour
1/8 tsp Baking Powder

3 Egg yolks
30 gr Caster Sugar
60 ml Milk
40 gr Oil
½ Vanilla essence

3 Egg whites
30 gr Castor sugar
1/4 tsp Cream of tartar

25 gr Chocolate Rice
Extra Chocolate Rice for sprinkle

- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk and sugar until sugar melted.
- Then add milk, oil and vanilla essence, mixed well.
- 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 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Add chocolate rice, mixed well. Pour into the tube pan. Finally sprinkle extra chocolate rice on top cake.
- Bake it for 35-40 minutes or until cooked.
- Invert the cake with the tube pan during cool down process.
- Remove the cake once cool down and serve.

Birthday cupcakes

The above cupcakes I baked for DS2 birthday celebration at school. The below mini oreo cookies cupcakes (recipe shared by Happyflour) I baked for his phonics classmates to bring back home.

Birthday Cake - Soccer Ball

We are lucky to have our both sons’ birthday just 2 days apart, so we will usually celebrate it on the same day. This year is my second attempt to make their birthday cake. As per their requested, finally I made the soccer ball cake. The bottom part was strawberry cake, that made from sponge cake recipe shared by Happy Home Baking. The ball cake was steam moist chocolate cake, the recipe shared by Blessed Homemaker. The half recipe yielded around 3 small bowl rice, then I combined 2 into a ball. The best part is the boys were happy with the cake.

Other pictures :

Sweet Treat Award

I am very happy to receive this sweet treat award. Thanks Anncoo :)