Mango Float

Source : IG @kashkuisine

Recipe : Citarasawan

2 Mango – Sliced
200 gr Cream-crackers (I used Ladyfinger sponge)

1 cup Whipping cream – whip until stiff peak

In a separate mixing bowl, cream
200 gr Cream cheese
1 tsp Vanilla-essence
3/4 Cup Condensed-milk (I used only around 1/2 Cup + 1 tbsp)

Method :
- Whisk creamcheese & vanilla until smooth
- add condensed milk and keep whisk until incorporated.
- add in whipping cream and whisk until incorporated. Set aside.

Assembly method:
Rectangular Tray : 9 x 3 x 3 – lay with plastic 1 inch higher than the tray or loose base tin (easy to dismantle)

1. Arrange a layer of cream crackers in the tray
2. Pour cream on top crackers, just enough to cover the crackers
3. then top nicely with sliced mangoes
4. Repeat the above process (step 1. To 3.) until all the ingredients used up
5. For the final top layer, nicely spread creamcheese batter
6. Sprinkle with the crushed crackers
7. Cover up the tray with plastic cling wrap
8. Keep in the fridge at least overnight.

Dismantle method:
Pull out the greased plastic sheet. Decorated with sliced or chunk mangoes (as preference).

Killer Toast (just one proofing)

Source : Victoria Bakes

Ingredients (450g loaf pan)
260 gr Bread flour
3 gr Instant dry yeast
160-180 gr Liquid (combination of one egg (use ONE XL egg) + full cream milk)
30 gr Sugar (10 gr if making a salty toast)
2 gr Salt (6 gr for salty toast)
30 gr Butter

- Mix all ingredients (except butter) together and knead till you get a silky and elastic dough
- Incorporate butter and knead till window pane stage (crucial part, when the dough is not easy to bread when pulling the dough)
- 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)
- Rise till dough reaches 90% of height of pan (I let it proofing for 30-45 mins depending on the pan size)

- 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

Ham and Cheesy Chiffon Cake

First time trying savoury chiffon, but surprisingly it turn out great :) Thanks Wen for sharing this yummy recipe.

Source : Wen's Delight

Ingredients: (Size : 21 cm chiffon mould)
5 nos Egg yolks
70 gr Water
70 gr Oil
100 gr Cake flour (sieve)

6 nos Egg white
80 gr Castor sugar
10 gr Corn flour (I used ¼ tsp cream of tartar)

50 gr Virgina ham (approx 1 slice - chopped)
90 gr Pizza plus shredded cheese (mixture of moz cheese, cheddar cheese & parmesan cheese)
1 tsp Parsley flakes

- Preheat oven at 160 deg C
- 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.
- 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.
- 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.
- Fold in the cheese, ham & parsley, then pour the well mix mixture into the chiffon tin and bake for 40-50 minutes.
- When baked, turn upside down to cool. Unmould when completely cool.
- Best serve within 2 days.