tag:blogger.com,1999:blog-84662891981094779602024-03-13T10:46:01.811+08:00Tested & TastedDGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.comBlogger294125tag:blogger.com,1999:blog-8466289198109477960.post-47650241044220818632017-05-12T15:22:00.000+08:002017-05-12T15:22:37.546+08:00Launch Event : KitchenAid Artisan Mini Mixer and Stand Mixer Attachments<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.kitchenaid.com.sg/"><img border="0" height="320" src="https://4.bp.blogspot.com/-CBSskuDd4No/WRGbGPAa0xI/AAAAAAAADpY/RDfOSL9I32cLRh3mcBKJGo-IMJ4CjebxACLcB/s320/ka8.jpg" width="240" /></a></div>
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An invitation from <a href="http://www.thezonghan.com/">Zong Han</a> to his garden party gave rise to
another privilege to check out Kitchen Aid’s standalone mixer that has extra capabilities
to create not only sweet (cake) but also savouries such as pasta or macaroni.<o:p></o:p></div>
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We are introduced on the prowess of this new Artisan Mini
Mixer (see below green mixer) by Kitchen Aid, which stands at 20% smaller in size and 25% lighter in weight
but derives as much turbo engine power from her counterpart, KA Artisan. The new
Mini Artisan Mixer lends us the flexibility to fit and earns a berth in any
kitchen space. Right here even for a small confined kitchen. <o:p></o:p></div>
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<a href="https://4.bp.blogspot.com/-bkpdzIRrnyU/WRGbE_8BYlI/AAAAAAAADo8/B2Vcn51uCHA9VAANm_rUwnrjxzjnRlYXACEw/s1600/KA2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-bkpdzIRrnyU/WRGbE_8BYlI/AAAAAAAADo8/B2Vcn51uCHA9VAANm_rUwnrjxzjnRlYXACEw/s640/KA2.jpg" width="480" /></a></div>
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Another set of quality culinary tools that contributes to
the making of these great foods is the Spiralizer attachment that contains
peel, spiralize, core and slice metal blades. With the aid of these tools, Zong
Han churned out those beautiful apple pies to treat our palates. <o:p></o:p></div>
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<a href="https://3.bp.blogspot.com/-h-UiYtTzjdA/WRGbFgJftgI/AAAAAAAADpg/nruGJA0sQL81kOsvadMLqPqsw0O4cbDCACPcB/s1600/ka6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-h-UiYtTzjdA/WRGbFgJftgI/AAAAAAAADpg/nruGJA0sQL81kOsvadMLqPqsw0O4cbDCACPcB/s400/ka6.jpg" width="400" /></a></div>
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<a href="https://1.bp.blogspot.com/-nb1adxPkavo/WRGbFoTS8PI/AAAAAAAADpg/xNjrUPJs46ofaiCJESg-KNpBrDOQXavKACPcB/s1600/ka5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-nb1adxPkavo/WRGbFoTS8PI/AAAAAAAADpg/xNjrUPJs46ofaiCJESg-KNpBrDOQXavKACPcB/s400/ka5.jpg" width="400" /></a></div>
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Check out the dishes below yourself and of course never forgetting
to share with you the good food and companions that we enjoyed together! <span style="font-family: "Segoe UI Emoji","serif"; mso-bidi-font-family: "Segoe UI Emoji"; mso-fareast-font-family: "Segoe UI Emoji";"><o:p></o:p></span></div>
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<a href="https://2.bp.blogspot.com/-PU-bcy9o5M4/WRQpn5IRrFI/AAAAAAAADps/Bq6RsNjHk4sid0L5RlFPhxSkFEgV9wczACLcB/s1600/Ka10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-PU-bcy9o5M4/WRQpn5IRrFI/AAAAAAAADps/Bq6RsNjHk4sid0L5RlFPhxSkFEgV9wczACLcB/s320/Ka10.jpg" width="320" /></a></div>
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<i>Puree Pumpkin Soup with a touch of Coconut Cream</i></div>
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<a href="https://4.bp.blogspot.com/-F6RmwnhYmnY/WRGbF15LNvI/AAAAAAAADpU/d-cltFvAOAoB1hLgimpoPuHO_OgyfL55gCEw/s1600/ka7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-F6RmwnhYmnY/WRGbF15LNvI/AAAAAAAADpU/d-cltFvAOAoB1hLgimpoPuHO_OgyfL55gCEw/s320/ka7.jpg" width="320" /></a></div>
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<i>Jasmine Green Tea Chiffon Cake with Double Layered Cheese</i></div>
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<a href="https://4.bp.blogspot.com/-Tqgb-6J47e8/WRGbGEzLKjI/AAAAAAAADpc/Qqwgl4dhgmAV_9_fVQMxiLPM0hGm9fePACEw/s1600/ka9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-Tqgb-6J47e8/WRGbGEzLKjI/AAAAAAAADpc/Qqwgl4dhgmAV_9_fVQMxiLPM0hGm9fePACEw/s400/ka9.jpg" width="300" /></a></div>
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<i>Apple Pie</i></div>
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<a href="https://1.bp.blogspot.com/-DLIbpmTcd2A/WRGbFUqwJ_I/AAAAAAAADpI/qCOf5bgxnN4TxlkKnJMn2YteKkoxogpOACEw/s1600/ka4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-DLIbpmTcd2A/WRGbFUqwJ_I/AAAAAAAADpI/qCOf5bgxnN4TxlkKnJMn2YteKkoxogpOACEw/s400/ka4.jpg" width="305" /></a></div>
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My favourite of the day :</div>
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<i>Singapore Curry Coconut Cream Linquine</i></div>
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<a href="https://1.bp.blogspot.com/-sTGk6JpGN_U/WRGbE8bCtDI/AAAAAAAADpE/qRMauoZdck0iy761D6tQdTz_2vgKEEpVQCEw/s1600/KA3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-sTGk6JpGN_U/WRGbE8bCtDI/AAAAAAAADpE/qRMauoZdck0iy761D6tQdTz_2vgKEEpVQCEw/s400/KA3.jpg" width="332" /></a></div>
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See, DIY Linquine looks so long :) so yummy</div>
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Without further ado, I will stop here for the moment and let
us look forward to another sharing from <a href="http://www.kitchenaid.com.sg/">Ktichen Aid</a> and Zong Han on their
latest products to satisfy our gastronomy.<o:p></o:p></div>
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<a href="https://1.bp.blogspot.com/-GlGa6INS08U/WRGbExVSRMI/AAAAAAAADpg/eFsl5VupcqIO6uKFi8xXFjv4PU_g65tIwCEw/s1600/KA1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-GlGa6INS08U/WRGbExVSRMI/AAAAAAAADpg/eFsl5VupcqIO6uKFi8xXFjv4PU_g65tIwCEw/s640/KA1.jpg" width="480" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-14527357478760525862017-01-24T12:00:00.001+08:002017-01-26T12:23:06.588+08:00Hazelnut Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-CsLLdnBDFuo/WIbBX-8EcOI/AAAAAAAADn8/-XnvllMrylo7c1saPY4M1GcmXLFxAkRPgCEw/s1600/nutella%252Bhazelnut%252Bcookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-CsLLdnBDFuo/WIbBX-8EcOI/AAAAAAAADn8/-XnvllMrylo7c1saPY4M1GcmXLFxAkRPgCEw/s400/nutella%252Bhazelnut%252Bcookies.JPG" width="400" /></a></div>
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CNY is approaching soon. Here, I would like to share my easy and yummy recipe. You may find this recipe in Bake & Celebrate - Cookies and Treats book published by Marshall Cavendish.</div>
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<b>Ingredients :</b></div>
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100 gr Salted Butter</div>
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50 gr Icing Sugar</div>
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75 gr Hazelnut spread (<i><span style="color: magenta;">I used Nutella</span></i>)</div>
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150 gr Plain Flour</div>
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25 gr Corn Flour</div>
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1/2 tsp Baking Powder</div>
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50 gr Chocolate Chips</div>
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50 gr Hazelnuts, diced </div>
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<b>Method :</b></div>
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- Mix butter and sugar until well incorporated ( Beat using mixer or about 1-2 mins )</div>
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- Add Nutella, beat until well incorporated..</div>
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- Fold in the flour (Plain flour, corn flour and BP) and chocolate chip to form a dough</div>
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- Shape into 10-11 gr balls, dip into hazelnut diced, place it onto a line baking sheet, flatten it. </div>
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- Bake in preheated oven at 160C for 20-25 mins or until lightly browned. Remove to wire racks to cool completely.</div>
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<i><span style="color: orange;">Yields : 40-45 cookies</span></i></div>
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The books got lots of yummy cookies, few recipes that I tried, one of them was from my good friends and talented Cathy, please visit her blog for the recipe <a href="http://cathy-joy.blogspot.sg/2017/01/ice-cream-scoop-cookies.html">"Ice-cream scoop cookies"</a> but I baked into round shape. Love the cookies so much, very light, buttery taste and crispy.</div>
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<a href="https://4.bp.blogspot.com/-hORexjje8VE/WIbOv_Z48zI/AAAAAAAADns/kDY-NeKc6egVzL1Hzn3PFGoc3eT7EoftACLcB/s1600/Wholemeal%252Bcny%252Balmond%252Bcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-hORexjje8VE/WIbOv_Z48zI/AAAAAAAADns/kDY-NeKc6egVzL1Hzn3PFGoc3eT7EoftACLcB/s320/Wholemeal%252Bcny%252Balmond%252Bcookies.jpg" width="320" /></a></div>
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And another recipe and I tried was Orange Cranberry Pistachio Cookies from IG talented friends @garden_of_serenity, please visit her IG for her yummy recipe. A refreshing citrus fragrance with my favourite cranberry and pistachio, never get tired eating it :)</div>
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<a href="https://1.bp.blogspot.com/-x9YAmZpDv-c/WIbPmLLFjAI/AAAAAAAADn0/9oz9dAPp16A5p1r1Oi0_GHhQPsNmm95sACLcB/s1600/Orange%252BPitachio%252BCranberry%252Bcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-x9YAmZpDv-c/WIbPmLLFjAI/AAAAAAAADn0/9oz9dAPp16A5p1r1Oi0_GHhQPsNmm95sACLcB/s320/Orange%252BPitachio%252BCranberry%252Bcookies.jpg" width="320" /></a></div>
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Happy Baking :)</div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-56668200777729513892016-12-21T09:00:00.000+08:002016-12-21T09:00:10.255+08:00Opera Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://3.bp.blogspot.com/-m68CNkmm4Cs/WFj6kB1v4uI/AAAAAAAADmw/xgl6CEjRayMk4t9woDI_nxbIcjxPwWCjgCEw/s1600/Opera%252BChocolate%252BCoffee%252BCake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-m68CNkmm4Cs/WFj6kB1v4uI/AAAAAAAADmw/xgl6CEjRayMk4t9woDI_nxbIcjxPwWCjgCEw/s400/Opera%252BChocolate%252BCoffee%252BCake2.jpg" width="400" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Host
& Recipe : @imeliciouz1085<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Here
I only made in half recipe, due to limited baking equipment. If you prefer
original (full recipe) please email me.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b><u>Jaconde
Biscuit (Almond Sponge Cake) </u></b><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Meringue:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">75
gr Egg whites<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">20
g granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">A pinch
of cream of tartar<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Almond
Mixture:</b><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">100gr
almond or hazelnut meal*<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">80
gr confectioner sugar (Original 110 gr)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">37
gr all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">125
gr Eggs<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">20
gr unsalted butter, melted<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Method</b><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Prepare
2 pans of 22x30cm (9x12 inch) grease or cover with greased baking paper<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Combine
sugar with the eggs and beat on high speed for about 5 minutes until thick and
fluffy then fold almond meal, all purpose flour until well combined, then fold
the melted butter. Set aside.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Beat
egg whites along until frothy then add cream of tartar beat on high speed,
adding remaining sugar gradually and whip until stiff peak is achieved.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Gently,
fold one-third of the meringue into the almond mixture in 3 addition and mix
until just combined. Spread the batter evenly into each baking tray.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Bake
the sponges in 200ºC preheated oven for about 7-10 minutes. Once cool, set
aside (Joconde biscuit can be kept a couple of days at room temperature,
refrigerated a week or frozen for weeks; rolled into parchment and wrapped).<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Each pan, cut into 2 pieces, and one recipe yield 4 layers of 22x15 cm<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b><u>Coffee
Buttercream (Crème Anglaise Style)</u></b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">100ml
full cream milk <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">40
gr Egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">50
gr castor sugar<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">7gr
of instant coffee dissolved in 10ml of hot water<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">120
gr unsalted butter, at room temp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Method</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Bring
milk to boil, set aside. Beat egg yolks and sugar to blend, add milk and whisk
milk gradually into the yolk mixture whisking constantly.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Return
custard to the stove, gently heat the mixture to just below the boiling point
85ºC or until small bubbles appear in sides it will thicken. Do not boil or the
eggs will curdle. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Immediately
remove from the heat and transfer to a mixer bowl. Beat the crème Anglaise with
the instant coffee on high speed until has cooled to room temperature (or just
let it cool itself). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Add
the softened butter and whip until creamy on high speed. Buttercream Can be
kept refrigerated for a week or frozen for up to 3 months.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><u><b>Chocolate
Coating for Chablon</b></u><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">20g
dark chocolate compound<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2ml
oil (I used butter)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Method</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Melt
chocolate and oil and spread evenly on the bottom of one sponge cake and chill
to set.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Coffee </span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Syrup</span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">130
ml hot water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">40
gr granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">10
gr instant coffee<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Method</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Bring
all ingredients to boil and let cool to room temp before using.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b><u>Chocolate
Glaze </u></b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b><u><br /></u></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">100g
liquid whip cream<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">150
gr dark cooking chocolate compound or couverture<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">50
light corn syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1
tbsp vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Method</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Warm
the whip cream, put the chocolate in the bowl and gently stir it. <o:p></o:p></span></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Add
corn syrup and oil, stir until well combined. Set aside<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-CrdBQ2o2dlE/WFj6WM0d2KI/AAAAAAAADms/1ZwYHjziqAAVbzQ90eKbS6KCJj2YqgwEwCLcB/s1600/Opera%252BChocolate%252BCoffee%252BCake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-CrdBQ2o2dlE/WFj6WM0d2KI/AAAAAAAADms/1ZwYHjziqAAVbzQ90eKbS6KCJj2YqgwEwCLcB/s400/Opera%252BChocolate%252BCoffee%252BCake3.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Opera
Cake Assembly</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- For
the chablon, using a flat spatula, coat the surface of one sponge with the
melted chocolate (for the bottom). Cover immediately with parchment in contact
and flip over; chocolate side down and refrigerate to set. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Remove
from the fridge and brush generously with the coffee syrup (each layer of
sponge must be well soaked in coffee syrup; that’s one of the main
characteristic of the opéra cake).<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Carefully,
spread the coffee buttercream over the surface of the first sponge, then
chocolate glaze, continue to do the same until the last layers.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- <i><b>Every layers should be : jaconde bicuits, coffee buttercream, chocolate glaze</b></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Place
cake the refrigerator overnight (do not freeze before glazing or condensation
will appear on the surface which will damage the chocolate glaze and its
effect)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Spread
chocolate glaze over the cake from left to right in a slow but regular motion. Immediately
even the surface of the cake with a large offset spatula lightly moving back
and forth twice. Refrigerate opéra cake until top is set; min. two hour before
trimming off sides and serve. To make cuts look sharper bring a pitcher of hot
water, dip the blade in between cuts, and wipe with a towel.<o:p></o:p></span></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-82275881927797067272016-11-29T18:01:00.000+08:002016-11-29T18:04:20.711+08:00Bake & Celebrate Cookbook<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-n3knqcVpd5Q/WD1PocPg8JI/AAAAAAAADmI/sEVPtlGX3BYnTF5gyMgN3OOXSta6Y1XKQCLcB/s1600/Bake%2526Celebrate%2B600x600px.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-n3knqcVpd5Q/WD1PocPg8JI/AAAAAAAADmI/sEVPtlGX3BYnTF5gyMgN3OOXSta6Y1XKQCLcB/s400/Bake%2526Celebrate%2B600x600px.jpg" width="398" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">I'm so excited and happy to announce that I was selected to be participate together with other fellow bakers. Marshall Cavendish publisher has invited us to share our recipes in this cookbook, which will be available in Singapore major bookstores in December 2016.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Another excited news, to thank my blog readers/followers for your continuous support, I will be buying 3 copies of this cookbook to give away to 3 lucky winners. Please visit my instagram <b><i><span style="color: orange;">@dorisgoz</span></i></b> to join the giveaway. The giveaway is open from now until 2nd Dec 2016 - 23.59pm. The winners will be published only on my instagram posting.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Best of luck :)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Note : </span></i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">for Malaysian readers, you may buy online at :</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">http://www.mphonline.com/books/nsearchdetails.aspx?&pcode=9789814771689</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-3uckOdemT2c/WD1PqJdVEqI/AAAAAAAADmM/WWWYjkG4M6cycXSyMhRgoYQlPqQXil-0gCLcB/s1600/Giveaway1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-3uckOdemT2c/WD1PqJdVEqI/AAAAAAAADmM/WWWYjkG4M6cycXSyMhRgoYQlPqQXil-0gCLcB/s400/Giveaway1.jpg" width="400" /></a></div>
<br />DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com2tag:blogger.com,1999:blog-8466289198109477960.post-3971439098468389782016-11-29T17:45:00.004+08:002016-11-29T17:45:51.890+08:00Defying Gravity Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-K0akQjKFY0k/WD1LCPAX0PI/AAAAAAAADlw/TrVDI0ZsmiYdDVI6i7k1bDnleTkupvswgCLcB/s1600/Defying%252Bgravity%252Bcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://2.bp.blogspot.com/-K0akQjKFY0k/WD1LCPAX0PI/AAAAAAAADlw/TrVDI0ZsmiYdDVI6i7k1bDnleTkupvswgCLcB/s400/Defying%252Bgravity%252Bcake2.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">Recipe & Host : @ikekeidi<o:p></o:p></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">CAKE <o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">125gr
Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">175gr
Sugar ( <i><span style="color: magenta;">I only used 130 gr</span></i>)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3 Egg
yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/4tsp
Vanilla<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">125gr
Flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">50gr
Chocolate powder<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">25gr
Corn starch<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1tsp
Baking powder double acting<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">150ml
Fresh milk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3 Egg
whites<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1.
Sieve flour, corn starch and chocolate powder together. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2.
Whip butter and half of the sugar till white and fluffy, add in egg yolk,
followed by vanilla & baking powder, mixed well.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3.
Add flour mixture with mixer on low speed. Then add in fresh milk, mixed well
then set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4.
In another clean bowl, whip egg white and the balance of sugar till soft peak.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">5.
Using spatula, add in whipped egg white gradually to the yolk batter, mixed
well.<o:p></o:p></span></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">6.
Line greased 6" mould with baking paper and bake for 30mins with 170'c
temperature (adjust accordingly depending on each oven) till cooked.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-o34wA5rWXHs/WD1LEqGSfQI/AAAAAAAADl0/M0-DG3SppuMn5iIOjLzZAQ8NeDIeNLwkACEw/s1600/Defying%252Bgravity%252Bcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://3.bp.blogspot.com/-o34wA5rWXHs/WD1LEqGSfQI/AAAAAAAADl0/M0-DG3SppuMn5iIOjLzZAQ8NeDIeNLwkACEw/s400/Defying%252Bgravity%252Bcake1.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Butter cream </b>: see <a href="http://testedandtasted.blogspot.sg/search/label/buttercream">here</a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Decoration</b> : Oreo, chocolate, chopstick, melted white chocolate</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">CAKE ASSEMBLY:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1.
Put little bit of frosting on cake board to stick the first layer of the cake. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2.
Cover the whole cake with a thin layer of frosting (buttercream/ ganache/
whipped cream). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3.
Insert the chopstick into the can drink. Using melted chocolate, stick the chopstick
into the can . Spread melted chocolate (or you can use butter cream) to cover
up the chopstick. Then insert the chopstick into the middle of the cake.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4.
Decorate with any decoration cookies or chocolate bar</span> </div>
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<a href="https://2.bp.blogspot.com/-CHSWps3rKVU/WD1LFiOQvVI/AAAAAAAADl4/3XZkY4zQpaUrIt8IGfGb8VsmxUSnHL1YgCLcB/s1600/Defying%252Bgravity%252Bcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-CHSWps3rKVU/WD1LFiOQvVI/AAAAAAAADl4/3XZkY4zQpaUrIt8IGfGb8VsmxUSnHL1YgCLcB/s400/Defying%252Bgravity%252Bcake3.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-55260522938415746552016-11-08T15:11:00.000+08:002016-11-08T15:11:23.494+08:00Raspberry Pistachio Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-MkPujNqlLT0/WCFBIf-HbmI/AAAAAAAADlM/4kU-UoiTaWIm2syloYADQYJQp8iUXR_jwCLcB/s1600/Raspberry%252BPistachio%252BCustard%252BCream%252BCake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-MkPujNqlLT0/WCFBIf-HbmI/AAAAAAAADlM/4kU-UoiTaWIm2syloYADQYJQp8iUXR_jwCLcB/s400/Raspberry%252BPistachio%252BCustard%252BCream%252BCake1.jpg" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I made these for <a href="http://droolsg.com/">Drool</a> fundraiser events. The layer cakes consist of pistachio sponge cake, raspberry jelly, custard cream and pistachio butter nuts. The combination is just well blended and very nice.</span></div>
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<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><b><u>CAKE - Ingredients:</u></b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">30 gr Boiling water<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">15 gr Pistachio
Butter Nut **( <i><span style="color: magenta;">I used @<a href="http://hunterskitchenette.com/">the_hunters_kitchenette</a></span></i> )<o:p></o:p></span></span></div>
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<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">10 gr Sugar<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">2 Egg yolks<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">25 gr Oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">40 gr Cake four<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">2 Egg whites<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">35 gr Sugar<o:p></o:p></span></span></div>
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<br /></div>
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<b style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Preparation cake:</span></b></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Place Pistachio butter nut and sugar in bowl, then pour in the boiling water and stir well incorporated.<o:p></o:p></span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Preheat oven 200 degree. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Hand whisk egg yolks lightly. Add in oil & the butter nut mixture, mix well.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Fold in cake flour until combined.<o:p></o:p></span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- In separated bowl, whisk egg white until foamy, add in 35gr sugar, whisk until stiff (medium peak).<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- 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.<o:p></o:p></span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Pour into tray (20x20x2cm) and bake for 10-12 mins.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Leave to cool on a wire rack<o:p></o:p></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><b><u>FILLING 1 –
RASPBERRY JELLY – Ingredients:</u></b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">150 gr raspberry
puree<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">50 gr sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">¾ tsp Gelatin
powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">20 ml Boiling water
<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<b style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Preparation raspberry jelly:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Stir gelatin powder in boiling water and let it dissolve. Set aside.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Combine raspberry puree and sugar, cook until sugar dissolve. Remove from heat.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Add in gelatin, stir well. Set aside and let it cool.<o:p></o:p></span></span></div>
<div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><b><u>FILLING 2 - CUSTARD
CREAM– Ingredients:</u></b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">1 Egg<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">50 gr Sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">20 gr Conrnstarch<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">A pinch of Salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">150 gr Milk<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">50 gr Butter<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">1 tsp vanilla
extract<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Preparation custard cream:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Place the milk in a saucepan and bring to boil.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring (to avoid burn on the bottom part). Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">- While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><b><u>FILLING 3 –
PISTACHIO BUTTER NUT **</u></b> ( <i><span style="color: magenta;">I used @<a href="http://hunterskitchenette.com/">the_hunters_kitchenette</a> </span></i>)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
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<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><b><i>Decoration: </i></b> Fresh Raspberry , pistachio nuts</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><br /></span></span></div>
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<br /></div>
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<a href="https://3.bp.blogspot.com/-dpQTLixZnIU/WCFJrjAAvDI/AAAAAAAADlg/BWBEedhGhz0dJbuqacJarpSzU0RiR5JuACLcB/s1600/IMG_2638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-dpQTLixZnIU/WCFJrjAAvDI/AAAAAAAADlg/BWBEedhGhz0dJbuqacJarpSzU0RiR5JuACLcB/s400/IMG_2638.JPG" width="400" /></a></div>
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<span style="font-family: "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><u><b>ASSEMBLE THE CAKE :</b></u><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">- Divide the cake
into 3 parts. Spread raspberry jelly on
the each layer. Let it set in the fridge for 10 minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">- On the flat
surface, place one cake with raspberry jelly layer, spread custard cream,
dizzling topping with Pistachio butter nut. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">- Continue by
adding cake layer, raspberry, custard, pistachio butter nut.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">- Finish with cake and raspberry layer. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><b>CAKE SLICING :</b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">- Let the cake set
in the refrigerator for at least 2 hours before slicing. Cut slices of desired
thickness. Serve it with fresh raspberry and pistachio nuts. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><b><u>NOTE :</u></b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;">If you cannot buy
the ready made pistachio nuts, you may option to make your own.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><span style="font-size: large;"><b><i>** Homemade Pistachio Butter
Nuts :</i></b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><i><span style="font-size: large;">200 gr Pistachio
nuts, toast<o:p></o:p></span></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><i><span style="font-size: large;">1 tsp Castor sugar<o:p></o:p></span></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><i><span style="font-size: large;">½ tsp Salt<o:p></o:p></span></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><i><span style="font-size: large;"><b>Method:</b><o:p></o:p></span></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><i><span style="font-size: large;">- Blend it until
80% smooth, add in sugar and salt, blend it until smooth.<o:p></o:p></span></i></span></div>
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</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , "serif";"><i><span style="font-size: large;">- Ready to use or
keep it in tighly sealed container, keep in the fridge after use it.<o:p></o:p></span></i></span></div>
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<i><br /></i></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Q_ePGEyd6Tc/WCFBJeceNJI/AAAAAAAADlQ/R3zuyb7pj3ch7nv0gjdYkKL66d1T3zv8gCLcB/s1600/Raspberry%252BPistachio%252BCustard%252BCream%252BCake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-Q_ePGEyd6Tc/WCFBJeceNJI/AAAAAAAADlQ/R3zuyb7pj3ch7nv0gjdYkKL66d1T3zv8gCLcB/s400/Raspberry%252BPistachio%252BCustard%252BCream%252BCake2.JPG" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com2tag:blogger.com,1999:blog-8466289198109477960.post-14508265042057220202016-11-08T11:04:00.001+08:002016-11-08T15:18:51.492+08:00Pumpkin Sago Desserts<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-jph55xAWdWk/WCE-pg5wfxI/AAAAAAAADlA/0i-7znVRtP0wXH59WjL3w7HPu2GnwqtsgCLcB/s1600/Pumpkin%252BSago%252BDessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-jph55xAWdWk/WCE-pg5wfxI/AAAAAAAADlA/0i-7znVRtP0wXH59WjL3w7HPu2GnwqtsgCLcB/s400/Pumpkin%252BSago%252BDessert.jpg" width="400" /></a></div>
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<b><span style="font-family: Times, Times New Roman, serif; font-size: large;">Ingredients :</span></b></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">100 gr Pumpkin, steamed and mashed</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">50 gr Sago, cooked and drained</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp Custard powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp Corn flour</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">30 gr Coconut milk + 100 ml Water</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">30 gr Sugar</span></div>
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<b><span style="font-family: Times, Times New Roman, serif; font-size: large;">Method :</span></b></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">- Mix Pumpkin, custard powder and corn flour, set aside</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">- Boil coconut milk, water and sugar. Once boiled add in pumpkin batter, stir until incorporated.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">- Add in Sago, stir a while, switch off the fire.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">- Ready to serve.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Note : If you prefer cold dessert, just let it set in the fridge, minimum 2 hours.</span></div>
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<i><span style="color: orange; font-family: Times, Times New Roman, serif; font-size: large;">Yields : 3 Ramekins (S)</span></i></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-38066140380395463512016-10-19T09:00:00.000+08:002016-10-19T11:25:39.859+08:00Homemade Noodle aka Chicken Noodle<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Z5dfzoPMQXk/WAX0m5FnBNI/AAAAAAAADkU/x7rFBJjazmQtP4cERqWPXGdccbHVxoqHQCLcB/s1600/Homemade%252Bnoodle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-Z5dfzoPMQXk/WAX0m5FnBNI/AAAAAAAADkU/x7rFBJjazmQtP4cERqWPXGdccbHVxoqHQCLcB/s400/Homemade%252Bnoodle2.jpg" width="400" /></a></div>
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<b><i><span style="color: orange;">Recipe : @shirleyliem</span></i></b></div>
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<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">*Noodle Ingredients</span></u></i></b><b><i><u><o:p></o:p></u></i></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">250 gr High
protein flour / Bread flour</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/4 tsp Salt</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">95 ml (1no
egg + water) <b>## (<i><span style="color: magenta;"> I used Spinach Phuay Leng</span></i> )<o:p></o:p></b></span></div>
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<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">## Other alternative :</span></u></i></b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></u></i></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">For vegetarian, you may just omit the egg and
replace with water.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">For vegetable noodle, you may replace the total
fluid amount to juice chye sym/juice carrot/juice spinach/juice tomato<o:p></o:p></span></div>
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<u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Other sauce ingredients for Noodle:</b></span></u><u><o:p></o:p></u></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3 Tbsp Sesame Oil</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 Tbsp Soya sauce </span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/8 tsp Salt</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Method:</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 Mixed all the noodle ingredients, roll the
dough using rolling pin until smooth and flat until approximate 25 cm long with
the thickness +/- 0.2cm. Left part of the dough for cracker (optional)</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 Boil the water and add in the noodle, cook
until it tender.</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3 Put the cooked noodle to a big bowl with other
sauce ingredients in it. Mix until well incorporated.</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">4 For cracker : Make as per preference and fried
it until cook or golden colour.</span><o:p></o:p></div>
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<b><i><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">*Chicken in Dark Sauce Ingredients:</span></u></i></b><b><i><u><o:p></o:p></u></i></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">250 gr Chicken
meat (sliced in cubes)</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 Tbsp Oil</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 cloves Garlic, minced</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3 nos Shallots,
minced</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/4tsp pepper
powder</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/4tsp salt</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3 Tbsp Dark
Soya sauce (kecap manis)</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Method:</b></span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Stir fry garlic and shallots in hot oil until
fragrant, add in chicken meat and pepper, cook until chicken change colour
(white). Add in dark sauce, then salt, with low heat, cook until seasoning is
absorbed and chicken is cooked. Ready to use.</span><o:p></o:p></div>
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<a href="https://3.bp.blogspot.com/-GOwdJIMNDmc/WAX0qVDKlgI/AAAAAAAADkY/HdIDbvqtIaUT4y_qK3Eub2BdpYqxfwfKgCLcB/s1600/Homemade%252Bnoodle1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-GOwdJIMNDmc/WAX0qVDKlgI/AAAAAAAADkY/HdIDbvqtIaUT4y_qK3Eub2BdpYqxfwfKgCLcB/s400/Homemade%252Bnoodle1.jpg" width="400" /></a></div>
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<b><i><u><span style="font-family: "times new roman" , serif; font-size: 12pt;">*Soup Ingredients:</span></u></i></b><b><i><u><o:p></o:p></u></i></b></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Chicken bones from 1 no. chicken</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">2 Tbsp Oil</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">2 cloves Garlic, bruised</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">1/4 tsp Pepper powder</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">2 litre Water (Boil) ( <i><span style="color: magenta;">I only used 1 litre</span></i> )</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Salt</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Method:</span><o:p></o:p></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">Stir fry garlic with hot oil until fragrant, add chicken bones. Cook until the chicken chicken change colour, add pepper, stir fry for a while, add boiling water and cook until the bones cook. Add salt for the taste.</span></div>
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DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com1tag:blogger.com,1999:blog-8466289198109477960.post-62371431980745733132016-09-14T17:58:00.000+08:002016-10-18T18:07:52.187+08:00Traditional Mooncakes II<div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-20LASjqxM0s/WAXyWdYEGDI/AAAAAAAADkE/rkA2dH_ObhUB26QMTJXp0BI8blFKTNY-gCLcB/s1600/Traditional%252BMooncake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-20LASjqxM0s/WAXyWdYEGDI/AAAAAAAADkE/rkA2dH_ObhUB26QMTJXp0BI8blFKTNY-gCLcB/s400/Traditional%252BMooncake2.jpg" width="400" /></a></div>
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<b><span style="color: orange;"><i>Recipe : @liangoenawan</i></span></b></div>
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<b><u><br /></u></b></div>
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<b><u>SYRUP
Ingredients:</u></b> (<i>OPTIONAL or can buy ready made Golden
Syrup</i>)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
300 gr Sugar<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
200 g Water<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 no Lemon <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
½ tbsp Maltose <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ tsp Salt<o:p></o:p></div>
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<b>Method:</b><o:p></o:p></div>
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- Cook all the ingredients in a pot for 1.5 – 2 hours
or until thickened<o:p></o:p></div>
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- Set it cool and ready to use. It can be stored
up to 1 year.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u>Glazing
Ingredients: <o:p></o:p></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
2 Egg Yolks<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 Egg<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Lightly beaten and filtered<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u><br /></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u>SKIN
Ingredients:<o:p></o:p></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b> A <o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- 180 gr Low Protein Flour / Top Flour<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>B <o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
125 gr Syrup ( <i><span style="color: magenta;">I used ready buy Golden Syrup</span></i> )<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
45 gr Groundnut Oil<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
½ tbsp Alkaline Water / Air abu<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1/8 no lemon water <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><i>Filling : Lotus paste, Chicken Floss, Assorted nuts, Salted eggs (optional)</i></b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Method: </b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Combined ingredients B to A, mix well. Let it
set minimum 5 hours, or more in closed container.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Scale as per your mould, or about 60 gr with
filling of 100 gr lotus paste, with 1 egg yolk, wrap it.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Dust mooncake with flour, tap out excess
flour. Place in a mooncake mould, press gently. Knock out and dislodge
imprinted mooncake. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Bake for 12 minutes in preheated oven of 175C
(depend on individual oven), remove and let it cool 2 mins, then glaze surfaces
with egg yolks. Rebake for another 10 minutes. Remove can glaze with salad oil
(optional). <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Cool mooncakes, best served after a keep of 2-3
days.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-QC9ut9DegeE/WAXyWSAeLqI/AAAAAAAADkI/3IFUnD7rSpcFO2No9G-m4tDIDQPoQB5vQCLcB/s1600/Traditional%252BMooncake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://4.bp.blogspot.com/-QC9ut9DegeE/WAXyWSAeLqI/AAAAAAAADkI/3IFUnD7rSpcFO2No9G-m4tDIDQPoQB5vQCLcB/s400/Traditional%252BMooncake1.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-62047385870175613942016-08-17T17:53:00.000+08:002016-10-18T17:57:47.624+08:00Bread Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-yb8z1m82LIQ/WAXxRGtd8dI/AAAAAAAADj0/QU1bzyczDmchUpvtDjSBYC_Q2h_lIWZKQCLcB/s1600/Bread%2BCake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-yb8z1m82LIQ/WAXxRGtd8dI/AAAAAAAADj0/QU1bzyczDmchUpvtDjSBYC_Q2h_lIWZKQCLcB/s400/Bread%2BCake5.jpg" width="400" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i><span style="color: orange;">Recipe : @lysa_tangkulung</span></i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u>BREAD Ingredients:</u></b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
125 gr Bread flour<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
25 gr Plain flour<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
25 gr Butter <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
20 gr Castor sugar<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 sdm Milk powder<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 sdt Yeast<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
2 gr Salt<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 btr Egg yolks<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
15 gr Condensed milk<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
70 ml Milk<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
50 gr Raisin / Cranberry <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Method :</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Mix and knead all the ingredients, except yeast. After 10 minutes add
in yeast and knead until smooth.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Roll flat the bread dough as big as the bread tin (see attached
picture), then add raisin / cranberry on it,<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Roll from the bottom and press it while you roll until the last part
of the dough, and then seal it by pinching the dough. Please grease the bread
tin or use greaseproof paper if you are not using non-stick tin.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Put the dough into baking tin
( W12,5 cm x H 12 cm x L 23 cm) and put
the pinching part facing below and let it proof until twice the size or about 1
hour 15 minutes<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- After 1 hour, please start to make cake batter.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><b>CAKE:</b></u><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><i>Egg yolks Ingredients:</i></b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
3 Egg yolks<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
20 gr Castor sugar<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
30 ml Milk<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
30 ml Olive oil / vegetable
oil<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
55 gr Plain flour<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp Pandan paste<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Method :</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Beat the egg yolks and sugar until pale add milk, oil and flour. Mix
until incorporated, set aside.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><i>Egg whites Ingredients:</i></b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
3 Egg whites<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1/4 tsp Cream of Tartar<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
30 gr Castor sugar<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Method :</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Whisk the egg white and cream of tartar until foamy, gradually add in
sugar. Beat on high speed until frothy and medium peaks form.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- Gently fold into egg yolks and egg whites with spatula, mix until
well blended.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- pour on top of the proved bread dough.<o:p></o:p></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
- bake in preheated 180C oven for about 40-55 minutes or depending on
individual oven.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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<a href="https://3.bp.blogspot.com/-Sm02uVNSPY4/WAXxRO9WzwI/AAAAAAAADj4/GnYmUfOaZyIxKdgLt--9fCEkHS2LMP_gwCLcB/s1600/Bread%2BCake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-Sm02uVNSPY4/WAXxRO9WzwI/AAAAAAAADj4/GnYmUfOaZyIxKdgLt--9fCEkHS2LMP_gwCLcB/s400/Bread%2BCake4.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-87501300113080950972016-07-20T17:52:00.000+08:002016-10-18T18:27:48.316+08:00Ayam Kodok (Frog Chicken - Deboned and Stuffed Chicken)<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-9ZVWG-3g7pI/WAXu_yGRmsI/AAAAAAAADjs/pOc-lR8tamUun9JvNeyDhbbXpL6rwzlxwCLcB/s1600/Ayam%252BKodok%252BDeboned%252BChicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-9ZVWG-3g7pI/WAXu_yGRmsI/AAAAAAAADjs/pOc-lR8tamUun9JvNeyDhbbXpL6rwzlxwCLcB/s400/Ayam%252BKodok%252BDeboned%252BChicken1.jpg" width="400" /></a></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="color: orange;"><b>Source : Endang JTT via @nirmawidi</b></span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1 whole Kampong
Chicken<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 500 gr chicken mince
from the deboned chicken meat<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 4 no steamed egg,
remove shells<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 300 gr beef mince ( <i><span style="color: magenta;">I change to prawn</span></i> )<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 6 slices bread loaf ( <i><span style="color: magenta;">I omit this</span></i> )<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 200 ml fresh milk ( <i><span style="color: magenta;">I omit this</span></i> )<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 2 no eggs, lightly
whisk<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Seasoning:</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1-1/2 tsp pepper
powder<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1/2 nutmeg<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 8 cloves of garlic<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 8 cloves of shallot<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Other seasoning:</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 2 tbsp light soya
sauce<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1 tbsp oyster sauce<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1-1/2 tsp chicken
powder<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1/2 tsp salt<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Glazing sauce when BBQ the chicken:</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 2 tbsp black sweet
sauce (eg. kecap ABC)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1 tbsp light soya
sauce<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1 tbsp vegetable oil
or melted margarine/butter <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Brown sauce:</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1 tbsp
butter/margarine<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1 no onion, finely
dice<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 4 cloves garlic,
finely dice<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1-1/2 tsp black
peppercorn<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1/2 nutmeg, grind<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1/4 tsp pepper
powder<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 2 tsp oyster sauce<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 3 tbsp black sweet
sauce<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1-1/2 tbsp light
soya sauce<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 1/2 tsp chicken
powder<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 500 ml broth<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
• 2 tbsp corn flour,
dilute with 2 tbsp water<o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>METHOD :</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u>Skin removed preparation</u></b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
1. Place chicken on flat surface. Rub whole chicken with coarse salt.
Rub until clean. Rinse under running water. Now chicken texture will be rough
and shiny. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
2. Prepare pairing knife or any small sharp knife. Now we will remove
the skin from the whole chicken.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
3. Start removing skin from bottom opening of the chicken ( the chicken
buttock) Note: do not tear the skin.
Handle with extreme care slow and steady. Now you can insert your fingers in
between the skin and flesh.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
4. Carefully remove the tissues underneath the skin. If knife is
difficult for you, use scissors. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
5. Remove skin from 2 directions. Option A: top “chicken buttock”
opening . Option B: Bottom “chicken buttock” opening. This step enhance your
fingers reaching middle. Do the same for
thighs slightly cut the thigh joint so it doesn’t “clip on” but not detaching
from the whole chicken. Lift the thigh skin up. Pull up thigh skin so you can
Insert your fingers in until you touch the joint end. Cut the thigh flesh which
is close to the joint end. Use chopper or hammer to break it ( I choose stone
pestle) <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
6. Now the skin shouldn’t be attached to flesh at all. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
7. Lay the skin flat now.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
8. Now stitch whole chicken skin up to make a sack. Note: stitch it
tightly. Leave the “neck area” opening for fillings insert later part.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
9. DONE! Cover the skin to prevent dehydration. <o:p></o:p><br />
<br />
Here is the video link that I found out quite useful on how to deboned chicken skin<br />
<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/sznK-E3dPwc" width="480"></iframe></div>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u><br /></u></b>
<b><u>Filling:</u></b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Remove the chicken meat from the bones, and will be collected about 500
grams of meat. Minced meat with a sharp knife and insert into a food processor
and process until blended<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Soak bread in milk, knead until the bread is soften. Add milk / water
if the bread is not soggy. Set aside<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Prepare a bowl, put chopped chicken meat, minced beef, scrambled eggs,
spices and bread. Stir well. Add the soy sauce, oyster sauce, broth and salt ,
mix well. Try it (by cooking a tbsp. of it), if less salty, soy sauce added to
it.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Fill in the filling batter to the chicken skin:<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Lay the chicken skin flat on the chopping board, make sure the skin is
nicely laid (pic. 10). Enter half the filling batter by piping into the skin of
the chicken, press and push so it become fully filled and firm. Insert two
hard-boiled eggs in the left and right sides of chicken (pic. 12), reinsert the
remaining filling up to the thigh and chicken breast section, make sure it
fully filled-up. Insert another 2 hard-boiled eggs in the bottom part, left and
right. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Press and push the filling batter until fully filled. Compress the
filling batter and pull the skin to close, using a sewing needle and thread to
seal. Turn the chicken, get it shaped.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Put the chicken in the pan steamer, steam over medium heat for
35-45menit or until chicken is cooked<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Too long steaming chicken will make the skin becomes broken and
damaged. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Check the water used to steam the chicken, take as much as 500 ml from
the remaining boiled water (pic.15). It is part of water dripping from the
chicken broth, we'll use to make brown sauce.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Brush the chicken with glacing sauce, spread thoroughly to the chicken
surface with a brush, flatten to cover the entire surface of the chicken (pic.
16) Bake the chicken in the oven with a temperature of 170C for 15 minutes or
until the surface of the chicken becomes golden brown and looks shiny. Remove
the chicken, spread again with the glazing sauce once again and bake for 5
minutes. Remove the chicken, transfer to a serving dish. <o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><b>Brown Sauce Method :</b></u><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Heat margarine in the saucepan until melted and hot, saute the onions
and garlic until fragrant and browned. Pour the rest of steaming chicken broth
500 ml, and cook until boiling.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Enter the soy sauce, oyster sauce, soy sauce, black pepper, bouillon
powder and pepper powder. Stir well. Pour the cornstarch solution to it. Stir
until thickened solution, taste great, lift.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><u>Dish presentation</u></b><o:p></o:p></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Cut chicken lengthwise from the middle of the neck to the back end.
Thinly slice each piece so that the egg can be nicely sliced as well. Place on
a serving plate and pour the brown sauce<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qUWMvVPvLv0/WAXu_0NgCTI/AAAAAAAADjo/OwskC8zq4dMK4XGc9LHOXAk6XYQKb6-OQCLcB/s1600/Ayam%252BKodok%252BDeboned%252BChicken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-qUWMvVPvLv0/WAXu_0NgCTI/AAAAAAAADjo/OwskC8zq4dMK4XGc9LHOXAk6XYQKb6-OQCLcB/s400/Ayam%252BKodok%252BDeboned%252BChicken2.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-76413616390068948122016-06-15T08:30:00.000+08:002016-07-07T17:53:33.299+08:00Choux Pastry with craquelin<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UCu6XHsqWtI/V1_VCQ2f8uI/AAAAAAAADio/j9W088F4zm4XXZA7xFGk4yFPyWzxkZ5owCLcB/s1600/Choux%252BPastry%252BCraquelin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://1.bp.blogspot.com/-UCu6XHsqWtI/V1_VCQ2f8uI/AAAAAAAADio/j9W088F4zm4XXZA7xFGk4yFPyWzxkZ5owCLcB/s400/Choux%252BPastry%252BCraquelin1.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Host : @anysuprianto</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Recipe : <b><i><span style="font-family: "times new roman" , "serif"; font-size: 12pt; line-height: 115%;">Choux Book – Hannah Miles</span></i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><u>Choux</u> - Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">65
gr Plain Flour ( <b><i><span style="color: orange;">Used High Protein/Bread flour to get a firm result</span></i></b> )<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">50
gr Butter, cut into cubes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">75ml Milk + 75ml water or only 150 ml water ( <i><span style="color: orange;"><b>I used water only</b></span></i> )<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1
tsp Caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">a
pinch of salt<o:p></o:p></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 Eggs ( approx. 100 gr)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span></b><br />
<b><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1.
Shift the flour twice to remove any lumps<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2.
Heat a butter in a saucepan with milk & water, sugar and salt until the
butter is melted. As soon as butter is melted remove the pan from the heat
(don't let it boil too long as the batter will turn out dry)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">3.
Quickly shoot the sifted flour in all at one go. Stir the mixture very hard
with a wooden spoon or whisk until the dough forms a ball and no longer sticks
to the sides of the pan. You may notice the dough seems wet, not to worry after
few minutes the flour absorbs the water. Pour in to separate bowl to cool down
+/- about 5 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">4.
Preheat the oven to 200C<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">5.
Whisk the eggs in a separate bowl and beat a small amount at a time into the
pastry using a wooden spoon or a balloon whisk, beat until well incorporated.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">6.
Pour in to the piping bag with the nozzle as preference.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">7.
Bake for 20-25 mins. </span><br />
</div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">**
Don't try to open your oven door if your choux is not ready/golden brown or until
the batter form<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">**
Make sure bake in grease paper or normal baking paper/muffin tray grease with butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
</div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<i><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: orange;">Yield : 12 pcs<o:p></o:p></span></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<i><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><br /></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><strong><u>Cream Pastry</u></strong> with modification </span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 egg yolk </span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">12 gr corn flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">
30 gr Caster sugar</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">a pinch of salt</span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">125
ml milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">10 gr butter</span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2
tsp Vanilla extract </span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">100gr Whipping Cream</span><br />
</div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><strong>Method:<o:p></o:p></strong></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1.
Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2.
Place the cream and the milk in a saucepan and bring to boil.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">3.
Pour small part of milk over the egg mixture, whisking all the time. Then pour
the whole mixture back to the milk in a saucepan and whisk over a gentle heat
until the mixture becomes thick and boiling. Keep out from heat, keep stirring.
Wait for a few minutes, add in butter and vanilla. Stir until it well
incorporated with the cream. While cooling, cover it with the plastic clingwrap
to avoid the cream turn dry. </span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">4. Whip the cream until stiff, then add in the cooling cream pastry, whip until incorporated.</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">5. Chill in the refrigerator until needed.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
</div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><em>Note : Separate the cream pastry, and pipe it only when are ready to be served.</em></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><br /></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-AhBFTFoSw-4/V1_VERdwsSI/AAAAAAAADiw/kOve9unmSyA4O1jBZkwXUZfrnrMxOqrjQCLcB/s1600/Choux%252BPastry%252BCraquelin4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-AhBFTFoSw-4/V1_VERdwsSI/AAAAAAAADiw/kOve9unmSyA4O1jBZkwXUZfrnrMxOqrjQCLcB/s400/Choux%252BPastry%252BCraquelin4.jpg" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><b><u>Craquelin</u></b>
- <i>Recipe : <a href="http://nasilemaklover.blogspot.sg/2011/07/choux-with-durian-cream-recipe-from.html">Sonia-Nasi Lemak Lover</a></i><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">50
gr Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">50
gr Brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">60
gr All purpose Flour, sifted<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><strong>Method:<o:p></o:p></strong></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">- Beat
butter and sugar till light and creamy, add in sifted flour, mix to combine.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">- Keep
the fridge to harden.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">- Place
dough in between two sheets, roll thinly<o:p></o:p></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">- Cut
into small square and place on top of the choux pastry (see above picture)</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vjJaixmEgr4/V1_VGdQiteI/AAAAAAAADi4/2EyRDnu_nd8WlaNa4tKdvT7ulpU732z3QCLcB/s1600/Choux%252BPastry%252BCraquelin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-vjJaixmEgr4/V1_VGdQiteI/AAAAAAAADi4/2EyRDnu_nd8WlaNa4tKdvT7ulpU732z3QCLcB/s400/Choux%252BPastry%252BCraquelin2.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com2tag:blogger.com,1999:blog-8466289198109477960.post-82842083874443388902016-06-08T15:50:00.000+08:002016-06-08T17:34:31.465+08:00Rainbow Legit and Lapis Surabaya<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-IqlbGFeI3_M/V1fLcOBZOxI/AAAAAAAADhw/d6cfbin7f1orCLVeN3I2jd9JtJ5Dh6JWgCLcB/s1600/Rainbow%252BLapis%252BLegit%252BSurabaya2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-IqlbGFeI3_M/V1fLcOBZOxI/AAAAAAAADhw/d6cfbin7f1orCLVeN3I2jd9JtJ5Dh6JWgCLcB/s400/Rainbow%252BLapis%252BLegit%252BSurabaya2.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
Thanks for <a href="http://iloveicookibake.blogspot.sg/">Alice - ILove.ICook.IBake</a> for the inspiration, please see her version <a href="http://iloveicookibake.blogspot.sg/2013/02/lapis-legit-surabaya-cake.html">here</a>. :)</div>
<div class="separator" style="clear: both; text-align: left;">
Here are my combination Lapis Legit and Lapis Surabaya Cake. </div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Lapis
Legit</b> - Half <a href="http://testedandtasted.blogspot.sg/search/label/layer%20cakes">recipe</a> from what I normally baked<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Ingredients:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>A.</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">100
gr Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">75
gr Margarine<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1
tbsp Condense milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1
tbsp Rum<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">B.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">12
Egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2
Egg white<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">85
gm. Caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>C.</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">25
gr Plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">5
gr Milk powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Colouring
(optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Preheat 200C<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Cream butter till creamy and pale in colour. Add in condense milk and rum, mix
well.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Whisk ‘B’ until thick & double in volume, then add ‘A’, whisk until mix
well.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Fold in ‘C’, mix well using spatula.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Prepare 8 inch (20x20cm) tray, lined at the bottom.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Bake the first layer with top-bottom heat.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Then bake the next layer until the last layer using top heat. Try to bake it
each layer not more than 5 minutes or else, the cake will turn hard.<o:p></o:p></span></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Use back spoon to press lightly to flatten each layer while you mixed the
batter into the tray.<o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hwZLWAS7gtM/V1fMluSdnTI/AAAAAAAADiM/xiP7oZevFD8h_HFHfqNp-Y-2ajTK7lS-gCLcB/s1600/Rainbow%252BLapis%252BLegit%252BSurabaya3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-hwZLWAS7gtM/V1fMluSdnTI/AAAAAAAADiM/xiP7oZevFD8h_HFHfqNp-Y-2ajTK7lS-gCLcB/s400/Rainbow%252BLapis%252BLegit%252BSurabaya3.JPG" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Lapis
Surabaya </b> - recipe from <a href="http://ncc-indonesia.com/2013/09/lapis-surabaya/">NCC (Natural Cooking Club)</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Ingredients </b>: One recipe : yields 2 layers<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">20
egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">200
g sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">250g
butter, beat till soft and white<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">100g
plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Beat
egg yolks and sugar till ribbon stage. Off mixer<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Add
in beaten butter and fold in using rubber spatula<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Fold
in sifted flour, also using rubber spatula<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Divide
batter into two, and pour on two 20cm square pan and bake in preheated oven of
180C for 25 minutes or till the tester skewer comes out clean<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Remove
from oven, let cool for 5 minutes in the pan before transferring to cooling
rack<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b><u>Assembling:</u></b><o:p></o:p></span></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Put
the lapis legit cake in between two layers of Lapis Surabaya and spread with
your favourite jam or buttercream. Cut the sides for presentation<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-x54RTyWIrb8/V1fLfjJHBYI/AAAAAAAADh4/CVa7rAT84UUQ0oXjgiJ4KR92HUUzg6mCwCLcB/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-x54RTyWIrb8/V1fLfjJHBYI/AAAAAAAADh4/CVa7rAT84UUQ0oXjgiJ4KR92HUUzg6mCwCLcB/s400/FullSizeRender.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com2tag:blogger.com,1999:blog-8466289198109477960.post-27777252634950000142016-05-18T08:30:00.000+08:002016-05-18T08:30:14.527+08:00Leopard Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-l_PuQiy9nRE/VzqSkUXdBjI/AAAAAAAADhM/_kO8F6bC7_IYJ7OV7Ko7mZ-gVAKQfTPkQCLcB/s1600/Leopard%252BButter%252BCake4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-l_PuQiy9nRE/VzqSkUXdBjI/AAAAAAAADhM/_kO8F6bC7_IYJ7OV7Ko7mZ-gVAKQfTPkQCLcB/s400/Leopard%252BButter%252BCake4.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Host : @juw1t4_ling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Recipe
: @charlie_ynj with modification<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">8 Egg
yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">4 Egg
whites<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">250
gr Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">175
gr Plain Flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">225
gr Caster sugar (<i><span style="color: magenta;">original 275gr</span></i>)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b><i>Cocoa
paste:</i></b> 15 gr Cocoa powder + 30 gr Hot water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Method:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Preheat oven at 160C. Lightly grease the base of a 8" square or round
cake pan and line the bottom of the pan with parchment paper.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Cream butter and sugar until light and fluffy<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Add egg yolks one at a time, beating well after each addition. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Fold in the flour mixture in 2 or 3 batches.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
In a separate bowl, whisk the egg whites until stiff peak. Fold white eggs mixture
partially into butter batter, Do not
over fold or the egg will deflate.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
If you would like to make leopard effect, get 1/3 portions of the batter. After
that divide into 2 portions, (Lighter version) 2/3 mix with ½ portion of cocoa
paste and (Darker version) 1/3 mix with ½
portion of the cocoa powder mixture, fill in to the piping bag.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- To
make the leopard pattern : Put the plain batter as the base, then pipe the dark
brown batter and make it lines around the baking pan, take your light brown
batter and pipe on the top of the dark brown batter lines. Pipe dark brown
batter again on top of you light brown batter, finally cover with the plain
batter, and continue to the pattern. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Bake for 45-50 mins or until a skewer inserted in the center of the cake turns
out clean. (Cover up with aluminium foil if you see the cake turns brown too
quickly and continue bake until cook)<o:p></o:p></span></div>
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</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> - Remove cake from oven and let it cool for 5-10
minutes before inverting onto a cooling rack.<o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-JkIGdUl1N9I/VzqSoDNYc6I/AAAAAAAADhQ/_VbrLV_RUDUYBmX0DztcYTrulFv5AYRbgCLcB/s1600/Leopard%252BButter%252BCake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-JkIGdUl1N9I/VzqSoDNYc6I/AAAAAAAADhQ/_VbrLV_RUDUYBmX0DztcYTrulFv5AYRbgCLcB/s400/Leopard%252BButter%252BCake1.JPG" width="400" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Very good tutorial video, credit to : CookiesCupcakesandCardio:</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/c0tGGFZwNIg" width="480"></iframe></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-udpV1kveTRQ/VzqSsBC6GnI/AAAAAAAADhU/x5GHSeOVonYKbanNG860xYxYLcq3dbRRQCLcB/s1600/Leopard%252BButter%252BCake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-udpV1kveTRQ/VzqSsBC6GnI/AAAAAAAADhU/x5GHSeOVonYKbanNG860xYxYLcq3dbRRQCLcB/s400/Leopard%252BButter%252BCake2.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com6tag:blogger.com,1999:blog-8466289198109477960.post-4451984763610495992016-05-14T14:00:00.000+08:002016-05-16T17:48:28.612+08:00Cendol Gula Melaka Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-gqEoeGdIn5A/VzWnjl1yjjI/AAAAAAAADgs/4DcRQSY4JcojlFT1OsKP9nOhDWme1kZFgCLcB/s1600/Cendol%252BPandan%252BGulamelaka%252BChiffon%252BCake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-gqEoeGdIn5A/VzWnjl1yjjI/AAAAAAAADgs/4DcRQSY4JcojlFT1OsKP9nOhDWme1kZFgCLcB/s400/Cendol%252BPandan%252BGulamelaka%252BChiffon%252BCake3.JPG" width="400" /></a></div>
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<br /></div>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Ingredients :</span></b></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both;">
<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Gula Melaka syrup:</span></b></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">45 gr Gula Melaka, chopped</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">30 gr coconut milk</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 pandan leaves</span></div>
<div class="separator" style="clear: both;">
<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></b></div>
<div class="separator" style="clear: both;">
<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Gula Melaka Batter:</span></b></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">3 Egg yolks</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">45 gr Gula Melaka Syrup</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">30 gr Oil</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">20 gr Water</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">60 gr Cake Flour </span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1/4 tsp Baking Powder</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both;">
<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Pandan Batter:</span></b></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">3 Egg yolks</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">45 gr Sugar</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">10 gr Oil</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">20 gr Pandan juice</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">40 gr Coconut milk</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">60 gr Cake Flour</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1/4 tsp Baking Powder</span></div>
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<span style="font-family: "times"; font-size: large;">one drop of pandan paste</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Cendol 100 gr, </b>drained and coated by sprinkle a bit flour</span></div>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></b></div>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Egg White Foam:</span></b></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">6 Egg whites</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">¼ tsp Cream of tartar</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">50 gr Sugar</span></div>
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<a href="https://4.bp.blogspot.com/-sK6h7k-qBNc/VzWnkccOcaI/AAAAAAAADgw/Sz4xUj-GaU0urUjV0yR-xGzt3ZBFsTzEgCLcB/s1600/Cendol%252BPandan%252BGulamelaka%252BChiffon%252BCake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-sK6h7k-qBNc/VzWnkccOcaI/AAAAAAAADgw/Sz4xUj-GaU0urUjV0yR-xGzt3ZBFsTzEgCLcB/s400/Cendol%252BPandan%252BGulamelaka%252BChiffon%252BCake1.jpg" width="400" /></a></div>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Method:</span></b><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Preheat oven to 160C.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- <b><i>Gula melaka syrup :</i></b> cook the ingredients until gula melaka melted and well incorporated, throw away the pandan leaves. set to cool</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- <i><b>Pandan batter :</b></i> whisk egg yolks and sugar until well incorporated, add oil, pandan juice and coconut milk, mix until well blended. Fold in the flour + BP. Set aside.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- <b><i>Gula melaka batter : </i></b>whisk egg yolks and sugar syrup until well incorporated, add oil and water, mix until well blended. Fold in the flour + BP. Set aside.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- <b><i>Egg white foam :</i></b> Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peak form.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Pour the coated cendol to the pandan batter. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Start by pouring the pandan cendol batter mixture into ungreased 22-23cm tube pan, then continue with the gula melaka batter.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Bake in for 40-50 minutes or until cooked.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Remove from oven, invert cake onto table until completely cooled.</span></div>
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<a href="https://2.bp.blogspot.com/-f5fwDzL_HHo/VzWnlRIz-DI/AAAAAAAADg0/SJmoVeoqYRQAszBwH-b3u4XlDy3-zur-wCLcB/s1600/Cendol%252BPandan%252BGulamelaka%252BChiffon%252BCake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-f5fwDzL_HHo/VzWnlRIz-DI/AAAAAAAADg0/SJmoVeoqYRQAszBwH-b3u4XlDy3-zur-wCLcB/s400/Cendol%252BPandan%252BGulamelaka%252BChiffon%252BCake2.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com8tag:blogger.com,1999:blog-8466289198109477960.post-75504310593133243762016-05-08T01:55:00.000+08:002016-06-07T15:19:58.952+08:00Marble Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-B5cXUHOvhzo/Vy4nU8nBZfI/AAAAAAAADf4/ESSukji3bRQWM17mlZoX4G80lrPF2bvhgCLcB/s1600/Marble%252BButter%252BCake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-B5cXUHOvhzo/Vy4nU8nBZfI/AAAAAAAADf4/ESSukji3bRQWM17mlZoX4G80lrPF2bvhgCLcB/s400/Marble%252BButter%252BCake2.JPG" width="400" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Ingredients:</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">275 gr Butter</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">5 Egg yolks ( <i>approx. 90 gr </i>)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">150 gr Castor sugar </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">250 gr Cake flour</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tsp Baking Powder</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tsp Vanilla extract</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">60 gr Fresh milk</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"> </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">5 Egg white ( <i>approx. 200 gr</i> )</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">60 gr Sugar</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><i><b>for Marble effect</b></i></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 Tbsp Cocoa powder + 1 Tbsp Hot water</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Methods:</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Preheat oven at 160 C. Lightly grease the base of a 8" square or round cake pan.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Cream butter and sugar until light and fluffy</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Add egg yolks one at a time, beating well after each addition. Add vanilla extract.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Fold in the flour mixture and milk in 2 or 3 batches.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- In a separate bowl, whisk the egg whites until foamy. Gradually add the 60 gr of sugar and whisk until stiff peak.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Fold 1/3 white eggs mixture into butter batter, slowly pour the rest of the egg whites until well-blended, then Do not over fold or the egg will deflate.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- If you would like to make marble effect, get 1 small portions of the batter and mix with the cocoa powder mixture. </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Pour the base of 8" greased pan with the plain batter, then pour</span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"> alternately with chocolate and plain batter in the middle part of the cake, cover with the rest of plain batter. Swirl it using chopstick or fork.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Bake for 60 mins or until a skewer inserted in the center of the cake turns out clean. (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"> - Remove cake from oven and let it cool for 5 minutes before inverting (pan still intact) onto a cooling rack. </span></div>
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<a href="https://3.bp.blogspot.com/-Efytv8APr60/Vy4naqJpg1I/AAAAAAAADf8/HoxeKS2WOyE8kFWmDVACuLTxP5dooZ6WgCLcB/s1600/Marble%252BButter%252BCake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-Efytv8APr60/Vy4naqJpg1I/AAAAAAAADf8/HoxeKS2WOyE8kFWmDVACuLTxP5dooZ6WgCLcB/s400/Marble%252BButter%252BCake1.JPG" width="400" /></a></div>
<br />DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-33300340203893648692016-05-08T01:31:00.000+08:002016-05-08T01:31:11.614+08:00Classic Sponge Cake II<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-aHwjKGMQNKg/Vy4lU6Jm6MI/AAAAAAAADfg/c9yEGAUwezUXadZZBl-vjbMO8oGGtLWgACLcB/s1600/Classic%252BSponge%252BCake%252BJadul3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-aHwjKGMQNKg/Vy4lU6Jm6MI/AAAAAAAADfg/c9yEGAUwezUXadZZBl-vjbMO8oGGtLWgACLcB/s400/Classic%252BSponge%252BCake%252BJadul3.JPG" width="400" /></a></div>
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<i><span style="color: orange; font-family: "times" , "times new roman" , serif; font-size: large;">Source : IG @chenniezhang</span></i></div>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Ingredients : (try to use XL egg)</span></b></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">5 no Egg yolks </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 no Egg whites </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">65 gr Caster sugar </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">50 gr Plain Flour</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">8 gr Corn Flour</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">8 gr Milk powder</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1/2 tsp Vanilla extract</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">75 gr Butter, melted</span></div>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Method :</span></b></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Preheat oven 160-170 C</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Beat eggs and sugar until thick or ribbon stage</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Add vanilla, mix well</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Fold in flour + corn flour + milk powder and butter partially into 2 times</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Pour in to 20 inch square pan and bake 20-30 mins or until cook.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Let it cool and spread with your favourite buttercream and sprinkle chocolate rice (optional).</span></div>
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<a href="https://1.bp.blogspot.com/-T-lXwQTRJ7w/Vy4lUy9thzI/AAAAAAAADfk/eZHCujvxbXEIATiVyvFM3KLVfbLDfuAcwCLcB/s1600/Classic%252BSponge%252BCake%252BJadul4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-T-lXwQTRJ7w/Vy4lUy9thzI/AAAAAAAADfk/eZHCujvxbXEIATiVyvFM3KLVfbLDfuAcwCLcB/s400/Classic%252BSponge%252BCake%252BJadul4.JPG" width="400" /></a></div>
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<a href="https://1.bp.blogspot.com/-HvhGMhvM0JU/Vy4lUwGenFI/AAAAAAAADfo/Y1Ju8Bw_alYNoo0Vl7O6ewqYd5t255IFwCLcB/s1600/Classic%252BSponge%252BCake%252BJadul5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-HvhGMhvM0JU/Vy4lUwGenFI/AAAAAAAADfo/Y1Ju8Bw_alYNoo0Vl7O6ewqYd5t255IFwCLcB/s400/Classic%252BSponge%252BCake%252BJadul5.JPG" width="400" /></a></div>
<br />DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-41312756802687509762016-05-08T01:26:00.000+08:002016-05-08T01:26:06.852+08:00Classic Sponge Cake I<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-nllou7F-FDM/Vy4h4PJ7wSI/AAAAAAAADfQ/nonwWpkpNQgbKmOdR_fdOaj7sxF000QYwCLcB/s1600/Classic%252BSponge%252BCake%252BJadul1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-nllou7F-FDM/Vy4h4PJ7wSI/AAAAAAAADfQ/nonwWpkpNQgbKmOdR_fdOaj7sxF000QYwCLcB/s400/Classic%252BSponge%252BCake%252BJadul1.JPG" width="400" /></a></div>
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<i><span style="color: orange; font-family: "times" , "times new roman" , serif; font-size: large;">Source : IG @doyanbaking</span></i></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Ingredients :</span></b></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">4 no Eggs</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">125 gr Caster sugar (<i><span style="color: magenta;"> I used only 100 gr </span></i>)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">100 gr Plain Flour</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">20 gr Milk powder</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1/2 tsp Baking Powder</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tsp Vanilla extract</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">75 gr Butter, melted</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Method :</span></b></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Preheat oven 160-170 C</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Beat eggs and sugar until thick or ribbon stage</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Add vanilla, mix well</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Fold in flour + milk powder + BP and butter partially into 2-3 times</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Pour in to 20 inch square pan and bake 20-30 mins or until cook.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- Let it cool and spread with your favourite buttercream and sprinkle chocolate rice (optional).</span></div>
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<a href="https://1.bp.blogspot.com/-awoj-usCOiM/Vy4h4C81pxI/AAAAAAAADfM/5VNgncLV07o3XPYLeSNG_xIKPclatTSBACLcB/s1600/Classic%252BSponge%252BCake%252BJadul2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-awoj-usCOiM/Vy4h4C81pxI/AAAAAAAADfM/5VNgncLV07o3XPYLeSNG_xIKPclatTSBACLcB/s400/Classic%252BSponge%252BCake%252BJadul2.JPG" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-1952145141324511992016-04-20T08:30:00.000+08:002016-04-20T08:30:06.693+08:00Jelly Art Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RqKYfvlSZBg/VxX0Pn-CupI/AAAAAAAADeg/izwzPPu4c54k4gEhB1SzpTae13J4VPAVwCLcB/s1600/Jelly%252BArt%252BPudding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://1.bp.blogspot.com/-RqKYfvlSZBg/VxX0Pn-CupI/AAAAAAAADeg/izwzPPu4c54k4gEhB1SzpTae13J4VPAVwCLcB/s400/Jelly%252BArt%252BPudding1.jpg" width="400" /></a></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Host : @nyonyarecipe<o:p></o:p></span></b></div>
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<b><i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Recipe
: Niken Indriati<o:p></o:p></span></i></b></div>
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<b><i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Tools
: Syringe with refill 10ml – 3 sets, container – 1 pc<o:p></o:p></span></i></b></div>
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<b><i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></i></b></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredients A : **<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- 15
gr Instant Jelly (Konyaku) - plain<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- 10
Tbsp Sugar<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
700 ml Water<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- 1
tsp Vanilla essence <o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredients B :<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- 1
tsp Agar agar - plain<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- 1
tsp Instant Jelly (Konyaku) - plain<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
600 ml Fresh milk<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
4 Tbsp Sugar<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Food colouring (yellow, pink and green ) or you can make them from fruits <o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredients C : (OPTIONAL)<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- additional
Jelly made to cover the pudding base <o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><u>METHOD</u>:<o:p></o:p></span></b></div>
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<b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Step 1<o:p></o:p></span></u></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Boil
ingredients A until dissolve. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Pour
in to the container. Leave to cool and set.<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Step 2<o:p></o:p></span></u></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Boil ingredients B until dissolve, divide according to the colour preferences
colour<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- <span style="background: yellow; mso-highlight: yellow;"><b><span style="color: #444444;">ANTHER/FILAMENT</span></b></span> : Firstly,
make the filament in the middle of container using the syringe (normally in
yellow, orange or chocolate colour)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Fill
the yellow agar2x by using the syringe suction, and inject in the middle, <b><i><u>PRESS
UP and DOWN method</u></i></b> but make sure not touching the container (if not
the colour will spill out)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Once
the filament done, now preparing with other colour of syringe to make the flower petal.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- <span style="background: aqua; mso-highlight: aqua;"><b><span style="color: red;">FLOWER PETAL</span></b></span>: try to inject
from the side way just beside the filament, method of injection <b><i><u>PRESS
and PULL to the SIDE WAY with imagination to make flower petal</u></i></b> ( if
making filament is UP and DOWN ) <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- <span style="background-attachment: initial; background-clip: initial; background-color: lime; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><b><span style="color: blue;">LEAVES</span></b></span> : once the flower petals
are ready, now we are preparing for the leaves part, use the syringe fill with
green, inject on the side way beside the flower petals, this time the injection
in <b><i><u>ZIG
ZAG method</u></i></b> (left right) slightly bigger from filament.<o:p></o:p></span></div>
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<b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Step 3 (optional)<o:p></o:p></span></u></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Boil
ingredients C if you would like to make a base in different colour ( the reason
to cover up the mess/hole that created earlier ). You may option to skip this
method because it will merge in to the flower that had created earlier.<b><u><o:p></o:p></u></b></span></div>
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<b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Step 4<o:p></o:p></span></u></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Let it set in the fridge<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Inverted from the container once it is completely cold.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Ready
to serve. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> </span><a href="https://4.bp.blogspot.com/-MxmzyltijSw/VxX0Pyqo4rI/AAAAAAAADeo/GoUWkRmIcL4J6aeC3AmhW_MghEOdgyx6wCLcB/s1600/Jelly%252BArt%252BPudding2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="395" src="https://4.bp.blogspot.com/-MxmzyltijSw/VxX0Pyqo4rI/AAAAAAAADeo/GoUWkRmIcL4J6aeC3AmhW_MghEOdgyx6wCLcB/s400/Jelly%252BArt%252BPudding2.jpg" width="400" /></a></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">NOTES:<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">- ** I replaced ingredients A by using Redman - Konyaku premix jelly powder</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">- I made the Koi mini fish one day ahead and put in ingredients A </span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">- While
you are preparing the arts pudding, all ready made ingredients B need to be
soaked in the bigger bowl with hot water (au bain marie) or double boil to prevent the liquid
to be hardern. If not, there will be a difficulty to use it later part or easily
choked in the syringe.</span></div>
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<a href="https://3.bp.blogspot.com/-a0RxYhfDKeg/VxX0P8XzVOI/AAAAAAAADek/Rg5V6dz7paYkfqOl2ndDVxrWIpk6UFKTwCLcB/s1600/Jelly%252BArt%252BPudding3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://3.bp.blogspot.com/-a0RxYhfDKeg/VxX0P8XzVOI/AAAAAAAADek/Rg5V6dz7paYkfqOl2ndDVxrWIpk6UFKTwCLcB/s400/Jelly%252BArt%252BPudding3.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com4tag:blogger.com,1999:blog-8466289198109477960.post-50571066201115787892016-03-16T08:30:00.000+08:002016-03-16T08:30:00.173+08:00Mango Float<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-jX57pB9DStk/VufReVDjEuI/AAAAAAAADeA/zfZ2zLYs600lZd-dhfnj7GCBBY7SdekwA/s1600/Mango%2BFloat3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://4.bp.blogspot.com/-jX57pB9DStk/VufReVDjEuI/AAAAAAAADeA/zfZ2zLYs600lZd-dhfnj7GCBBY7SdekwA/s400/Mango%2BFloat3.JPG" width="400" /></a></div>
<br />
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Source
: IG @kashkuisine<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><i>Recipe
: <a href="http://resipicitarasawan.blogspot.sg/2014/06/mango-float.html">Citarasawan</a></i><o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2
Mango – Sliced<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">200
gr Cream-crackers (<i><span style="color: magenta;">I used Ladyfinger sponge</span></i>)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1
cup Whipping cream – whip until stiff peak<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><i>In
a separate mixing bowl, cream</i><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">200
gr Cream cheese<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1
tsp Vanilla-essence<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3/4
Cup Condensed-milk (<i><span style="color: magenta;">I used only around 1/2 Cup + 1 tbsp</span></i>)<o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Method :<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Whisk
creamcheese & vanilla until smooth<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
add condensed milk and keep whisk until incorporated. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
add in whipping cream and whisk until incorporated. Set aside.<o:p></o:p></span></div>
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<b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Assembly method:<o:p></o:p></span></u></b></div>
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<i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Rectangular Tray : 9 x 3 x 3 – lay with
plastic 1 inch higher than the tray or loose base tin (easy to dismantle)<o:p></o:p></span></i></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1.
Arrange a layer of cream crackers in the tray<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2.
Pour cream on top crackers, just enough to cover the crackers<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3.
then top nicely with sliced mangoes<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">4.
Repeat the above process (step 1. To 3.) until all the ingredients used up<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">5.
For the final top layer, nicely spread creamcheese batter<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">6.
Sprinkle with the crushed crackers<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">7.
Cover up the tray with plastic cling wrap<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">8.
Keep in the fridge at least overnight. <o:p></o:p></span></div>
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<b><u><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Dismantle method:</span></u></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Pull
out the greased plastic sheet. Decorated with sliced or chunk mangoes (as
preference).<o:p></o:p></span></div>
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<a href="https://4.bp.blogspot.com/-LlTRPY-oP8U/VufRendpWtI/AAAAAAAADeE/lknzAwZ7kyQNxAOHJwZ6NhN4CrTI8RB2Q/s1600/Mango%2BFloat5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-LlTRPY-oP8U/VufRendpWtI/AAAAAAAADeE/lknzAwZ7kyQNxAOHJwZ6NhN4CrTI8RB2Q/s400/Mango%2BFloat5.JPG" width="400" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-JGLazvdZ6Tw/VufRqR5riSI/AAAAAAAADeI/4rfJYpnWkHgxm6ZQMKcJrvabbQ_UJG7Lw/s1600/Mango%2BFloat4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-JGLazvdZ6Tw/VufRqR5riSI/AAAAAAAADeI/4rfJYpnWkHgxm6ZQMKcJrvabbQ_UJG7Lw/s400/Mango%2BFloat4.JPG" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com2tag:blogger.com,1999:blog-8466289198109477960.post-46424836226791844332016-03-15T17:08:00.002+08:002016-03-15T17:21:51.933+08:00Killer Toast (just one proofing)<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-p_Dl--3ZHCQ/VufKwjEeXHI/AAAAAAAADdk/zoEQ7WCuQ1cOCCPEH3tV6cKyfcLCyWT1w/s1600/Killer%252BToast%252BVictoria%252Bbakes4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-p_Dl--3ZHCQ/VufKwjEeXHI/AAAAAAAADdk/zoEQ7WCuQ1cOCCPEH3tV6cKyfcLCyWT1w/s400/Killer%252BToast%252BVictoria%252Bbakes4.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><i>Source
: <a href="https://bakingintotheether.wordpress.com/2015/11/10/killer-toast/">Victoria Bakes</a></i><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Ingredients
</b>(450g loaf pan)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">260 gr Bread flour<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3 gr Instant dry yeast<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">160-180 gr Liquid (combination of one egg (use ONE XL egg) + full cream milk)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">30 gr Sugar (10 gr if making a salty toast)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 gr Salt (6 gr for salty toast)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">30 gr Butter<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Method: </b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Mix
all ingredients (except butter) together and knead till you get a silky and
elastic dough<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Incorporate
butter and knead till window pane stage (crucial part, when the dough is not
easy to bread when pulling the dough)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Divide
dough into any preferred portions (I let it rest for 10 mins), then roll out
flat. Roll just like a swiss roll (or fill any preferred filling) , and place
into greased loaf pan ( TIPs : put the dough side by side, you want your bread
to grow TALLER instead of grow FATTER)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">-
Rise till dough reaches 90% of height of pan (I let it proofing for 30-45 mins
depending on the pan size)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">- Bake
in preheated oven of 170-180 degrees C, second lowest rack for 15-40 mins,
tenting bread with foil if it browns too quickly<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-FsXJDQLjcC8/VufKydqjcNI/AAAAAAAADds/cl3iq8s9D4MVRy6DXDB4UG1BX1ZKmxUfw/s1600/Killer%252BToast%252BVictoria%252Bbakes2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-FsXJDQLjcC8/VufKydqjcNI/AAAAAAAADds/cl3iq8s9D4MVRy6DXDB4UG1BX1ZKmxUfw/s400/Killer%252BToast%252BVictoria%252Bbakes2.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-BN1AwWfeGeg/VufKyeRf75I/AAAAAAAADdo/dfr8FZA_mDktWsXnYL10BJX3sIGttslWQ/s1600/Killer%252BToast%252BVictoria%252Bbakes3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-BN1AwWfeGeg/VufKyeRf75I/AAAAAAAADdo/dfr8FZA_mDktWsXnYL10BJX3sIGttslWQ/s400/Killer%252BToast%252BVictoria%252Bbakes3.JPG" width="400" /></a></div>
<br />DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com4tag:blogger.com,1999:blog-8466289198109477960.post-52779041793939920482016-03-09T12:29:00.000+08:002016-03-09T12:29:14.008+08:00Ham and Cheesy Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UqrSuOkcock/Vt-kuQ25kGI/AAAAAAAADdQ/YwRBEA3bvmg/s1600/Ham%252BCheese%252BChiffon%252BCake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-UqrSuOkcock/Vt-kuQ25kGI/AAAAAAAADdQ/YwRBEA3bvmg/s400/Ham%252BCheese%252BChiffon%252BCake2.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">First
time trying savoury chiffon, but surprisingly it turn out great :) Thanks <a href="http://wensdelight.blogspot.sg/">Wen</a>
for sharing this yummy recipe.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i>Source : <a href="http://wensdelight.blogspot.sg/2010/11/aspiring-bakers-1-ham-cheesy-chiffon.html">Wen's Delight</a></i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Ingredients:
(Size : 21 cm chiffon mould)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">5
nos Egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">70
gr Water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">70
gr Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">100
gr Cake flour (sieve)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">6
nos Egg white<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">80
gr Castor sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">10
gr Corn flour (I used ¼ tsp cream of tartar)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">50
gr Virgina ham (approx 1 slice - chopped)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">90
gr Pizza plus shredded cheese (mixture of moz cheese, cheddar cheese &
parmesan cheese)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1 tsp
Parsley flakes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Method:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Preheat
oven at 160 deg C<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Put
egg yolks, water and oil in a mixing bowl, used a handheld electric mixer to
mix till incorporated. Add in sifted flour and mix well till thick &
smooth. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Whisk
egg whites in a clean bowl until foamy. Gradually add in sugar and finally add
in corn flour. Continue whisk till peak foam, smooth and shiny.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Gently
fold in 1/3 of the egg whites mixture into the egg yolks mixture. When
everything well combine then gently fold in remaining egg whites mixture till
smooth flowing.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Fold
in the cheese, ham & parsley, then pour the well mix mixture into the
chiffon tin and bake for 40-50 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- When
baked, turn upside down to cool. Unmould when completely cool. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">- Best
serve within 2 days.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-1BDpYLz2tuk/Vt-kwXBWaWI/AAAAAAAADdU/n1XUHDqKnf0/s1600/Ham%252BCheese%252BChiffon%252BCake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-1BDpYLz2tuk/Vt-kwXBWaWI/AAAAAAAADdU/n1XUHDqKnf0/s400/Ham%252BCheese%252BChiffon%252BCake1.JPG" width="400" /></a></div>
<br />DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-47520546794670555522016-02-24T09:05:00.002+08:002016-03-15T17:26:37.866+08:00Batik Deco Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Rp-K_sbPwl0/Vsz_-SyIgXI/AAAAAAAADcE/ZQ5-H7amDtk/s1600/Batik%252BDeco%252BCake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-Rp-K_sbPwl0/Vsz_-SyIgXI/AAAAAAAADcE/ZQ5-H7amDtk/s400/Batik%252BDeco%252BCake1.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">First time doing this, tried to copycat the drawing from my batik selendang (Batik piece that I used to carry my baby boys hahhahaaha) Although the result not too perfect, but at least I am quite satisfy with the colours and the end results :)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">Source : IG <a href="http://elsaelwin.blogspot.sg/">@elsaelwin</a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b><i>Tools
: for 18x18x4 cm baking pan, your favourite drawing picture</i></b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b><u>Ingredients
A</u></b> (batter for decoration):<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
Egg whites<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">20
gr Caster Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">20
gr Corn flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">20
gr Plain flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Colouring
(optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b><u>Ingredients
B</u></b> (batter for cake):<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">3
Egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">30
gr Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">30
cc Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">50
cc Fresh milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">60
gr Plain flour (for chocolate cake: 30 gr cocoa powder + 30 gr plain flour ) or
add chocolate paste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">1/4
tsp Vanilla<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b><u>Ingredients
C</u></b> (batter for cake):<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">2
Egg whites<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">20
gr Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">12,5
gr Corn Flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Filling:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Strawberry
jam or your favorite fillings<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Ingredients
A (Decoration):</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Whisk egg whites until frothy, add caster sugar until stiff peak, fold in the
corn and plain flour.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Divide into few portion as you need for colouring. Fill into piping bag and
ready to pipe.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Prepare the picture that you want to draw on your cake, put int the base of
18x18cm baking pan. Lay the baking paper on top of it.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Start drawing on top of baking paper by using ingredients A<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Once ready, bake in preheat oven with 180C for 4 mins ( watch carefully, don’t
let it burn) Take out from oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Ingredients
B:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Whisk
egg yolks and sugar until pale and thick, using low speed, add oil and fresh
milk until mixture incorporated. Add in shifted flour, whisk until batter
thick.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Ingredients
C:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Whisk egg whites until frothy, add in sugar slowly, add in corn flour, and beat
until stiff.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Mix B to C partially until batter finish, mix. Slowly pour in to the pan with
drawing in it. Don’t forget softly tap the pan few times to let the air out.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Bake in preheated oven 180C for 20 mins or cook.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Let it cool and slowly open the baking paper.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Notes
:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">For
chocolate cake, the step almost the same, except add cocoa powder or chocolate
paste.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<div style="text-align: center;">
<a href="https://3.bp.blogspot.com/-Q9_CDIF-NqU/Vsz_-fBJ1uI/AAAAAAAADcI/DXfvLsm5wsE/s1600/Batik%252BDeco%252BCake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://3.bp.blogspot.com/-Q9_CDIF-NqU/Vsz_-fBJ1uI/AAAAAAAADcI/DXfvLsm5wsE/s400/Batik%252BDeco%252BCake2.JPG" width="400" /></a></div>
</div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com6tag:blogger.com,1999:blog-8466289198109477960.post-79508479775019500472016-02-19T08:30:00.000+08:002016-03-15T17:29:35.040+08:00Layers Swissroll ( Lapis Gulung )<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-PseWTJewg_s/VsWU38PO9LI/AAAAAAAADbw/XlK3pof3p0M/s1600/Layers%252BSwissroll%252BLapis%252BGulung1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-PseWTJewg_s/VsWU38PO9LI/AAAAAAAADbw/XlK3pof3p0M/s400/Layers%252BSwissroll%252BLapis%252BGulung1.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Source : @eliz_willyam</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Ingredients
for Lapis rolls:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>A:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">5
Egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">40
gr Icing sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>B:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">80
gr Chilled Salted Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>C:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
gr Cake flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
gr Milk powder<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Optional
:</b> filling rolling - condensed milk or jam<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Preheat oven to 200C<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Cream butter (B) until pale and fluffy. set aside.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Beat Ingredients (A) until thick & fluffy. While keep beating, fold in
slowly the creamy butter (in small amount until finish)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Fold in Ingredients (C) with spatula until the mixture is well incorporated.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Place the baking paper on the preheated 20x20 cm tin. Spread thinly approx. 40
gr for he first layer. Bake at the centre rack with top-bottom heat at 200C. It
should take 5-10 mins until brown.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Then bake the next layer approx. 55 gr until the fourth layer using top heat.
Try to bake it each layer not more than 5 mins or else, the cake will turn
hard.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Use back spoon to press lightly to flatten each layer while you mixed the
batter in the tray.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Remove from oven, leave to cool for 5 mins, cut into half and start rolling
into 2 rolls then set aside.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Ingredients
for Swissroll:</b> ( you need to bake two sets )<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">4
Egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">40
gr Icing sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">20
gr Cake flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">50
gr Melted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Preheat oven to 200C <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Beat egg yolks and icing sugar until thick or ribbon stage.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Add flour, then fold in the melted butter, mixed until incorporated.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">-
Pour in 20x20 cm tin and bake for 10 mins.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><b>Final
Assembly:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Use
swissroll cake to cover up the lapis roll with Nutella filling (or you can put
any of your favourite filling)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
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</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Yields
: 2</span> rolls</i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-s7ht0BOUlsw/VsWU391_FPI/AAAAAAAADb0/y7pMk6nxFJs/s1600/Layers%252BSwissroll%252BLapis%252BGulung2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-s7ht0BOUlsw/VsWU391_FPI/AAAAAAAADb0/y7pMk6nxFJs/s400/Layers%252BSwissroll%252BLapis%252BGulung2.JPG" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0tag:blogger.com,1999:blog-8466289198109477960.post-37944156956697598562016-02-19T02:32:00.001+08:002016-02-19T02:32:30.649+08:00Kuih Bangkit II<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hCYY67yXFuU/VsWReKqpLvI/AAAAAAAADbc/D6cDBQ51lEo/s1600/Kuih%252BBangkit1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-hCYY67yXFuU/VsWReKqpLvI/AAAAAAAADbc/D6cDBQ51lEo/s400/Kuih%252BBangkit1.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i><b>Source : <a href="http://nasilemaklover.blogspot.sg/2010/01/kuih-bangkit-simply-melt-in-mouth.html">Sonia - Nasi Lemak Lover</a></b></i></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients:</b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
200 gr Tapioca flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
60 gr Sago flour <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4 screwpine (pandan) leaves, cut into small pieces<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 egg yok<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
85 gr Icing sugar <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
70-80ml coconut milk (or adjust accordingly) -only use freshly squeeze
coconut milk by not adding any water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
A pinch of salt<o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Red food colouring (for decoration)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><br /></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>Method :</b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Stir fry tapioca flour and sago flour with pandan leaves in a clean
wok for 75mins over low flame (<i><span style="color: magenta;">I only fried it around 30 mins</span></i>) until flour very
light and slightly turned yellow, and pandan leaves turned crispy. <i><b>The final
weight should be around 210-225 gr.</b></i><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Cool flour for several days (if you intend to keep more than 3
weeks, then store in air-tight container and keep inside the fridge) .<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Whisk egg yolk until creamy, add in icing sugar and half coconut
milk, whisk till combine.-. In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Slowly add in(little by little)the balance coconut milk into
mixture, mixing by hand till mixture clings together to form a stiff dough,
smooth and pliable(neither too wet nor dry, knead about 5mins).</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Dust a Bangkit mould with extra flour, press dough gently into
mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Bake in preheated oven at 160c for 25mins.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span style="color: orange;">Yields : 50-60 pcs</span></i></b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-JVZwe6tMcDU/VsWReD_0z9I/AAAAAAAADbg/r46WY1abSCo/s1600/Kuih%2BBangkit-tile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-JVZwe6tMcDU/VsWReD_0z9I/AAAAAAAADbg/r46WY1abSCo/s400/Kuih%2BBangkit-tile.jpg" width="400" /></a></div>
DGhttp://www.blogger.com/profile/12420436556920672758noreply@blogger.com0