Decoration : Oreo, chocolate, chopstick, melted white chocolate
CAKE ASSEMBLY:
1.
Put little bit of frosting on cake board to stick the first layer of the cake.
2.
Cover the whole cake with a thin layer of frosting (buttercream/ ganache/
whipped cream).
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.
4.
Decorate with any decoration cookies or chocolate bar
95 ml (1no
egg + water) ## ( I used Spinach Phuay Leng )
## Other alternative :
For vegetarian, you may just omit the egg and
replace with water.
For vegetable noodle, you may replace the total
fluid amount to juice chye sym/juice carrot/juice spinach/juice tomato
Other sauce ingredients for Noodle:
3 Tbsp Sesame Oil
1 Tbsp Soya sauce
1/8 tsp Salt
Method:
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)
2 Boil the water and add in the noodle, cook
until it tender.
3 Put the cooked noodle to a big bowl with other
sauce ingredients in it. Mix until well incorporated.
4 For cracker : Make as per preference and fried
it until cook or golden colour.
*Chicken in Dark Sauce Ingredients:
250 gr Chicken
meat (sliced in cubes)
2 Tbsp Oil
2 cloves Garlic, minced
3 nos Shallots,
minced
1/4tsp pepper
powder
1/4tsp salt
3 Tbsp Dark
Soya sauce (kecap manis)
Method:
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.
*Soup Ingredients:
Chicken bones from 1 no. chicken
2 Tbsp Oil
2 cloves Garlic, bruised
1/4 tsp Pepper powder
2 litre Water (Boil) ( I only used 1 litre )
Salt
Method:
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.
- Combined ingredients B to A, mix well. Let it
set minimum 5 hours, or more in closed container.
- Scale as per your mould, or about 60 gr with
filling of 100 gr lotus paste, with 1 egg yolk, wrap it.
- Dust mooncake with flour, tap out excess
flour. Place in a mooncake mould, press gently. Knock out and dislodge
imprinted mooncake.
- 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).
Cool mooncakes, best served after a keep of 2-3
days.
- Mix and knead all the ingredients, except yeast. After 10 minutes add
in yeast and knead until smooth.
- Roll flat the bread dough as big as the bread tin (see attached
picture), then add raisin / cranberry on it,
- 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.
- 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
- After 1 hour, please start to make cake batter.
CAKE:
Egg yolks Ingredients:
3 Egg yolks
20 gr Castor sugar
30 ml Milk
30 ml Olive oil / vegetable
oil
55 gr Plain flour
1 tsp Pandan paste
Method :
Beat the egg yolks and sugar until pale add milk, oil and flour. Mix
until incorporated, set aside.
Egg whites Ingredients:
3 Egg whites
1/4 tsp Cream of Tartar
30 gr Castor sugar
Method :
- Whisk the egg white and cream of tartar until foamy, gradually add in
sugar. Beat on high speed until frothy and medium peaks form.
- Gently fold into egg yolks and egg whites with spatula, mix until
well blended.
- pour on top of the proved bread dough.
- bake in preheated 180C oven for about 40-55 minutes or depending on
individual oven.
• 500 gr chicken mince
from the deboned chicken meat
• 4 no steamed egg,
remove shells
• 300 gr beef mince ( I change to prawn )
• 6 slices bread loaf ( I omit this )
• 200 ml fresh milk ( I omit this )
• 2 no eggs, lightly
whisk
Seasoning:
• 1-1/2 tsp pepper
powder
• 1/2 nutmeg
• 8 cloves of garlic
• 8 cloves of shallot
Other seasoning:
• 2 tbsp light soya
sauce
• 1 tbsp oyster sauce
• 1-1/2 tsp chicken
powder
• 1/2 tsp salt
Glazing sauce when BBQ the chicken:
• 2 tbsp black sweet
sauce (eg. kecap ABC)
• 1 tbsp light soya
sauce
• 1 tbsp vegetable oil
or melted margarine/butter
Brown sauce:
• 1 tbsp
butter/margarine
• 1 no onion, finely
dice
• 4 cloves garlic,
finely dice
• 1-1/2 tsp black
peppercorn
• 1/2 nutmeg, grind
• 1/4 tsp pepper
powder
• 2 tsp oyster sauce
• 3 tbsp black sweet
sauce
• 1-1/2 tbsp light
soya sauce
• 1/2 tsp chicken
powder
• 500 ml broth
• 2 tbsp corn flour,
dilute with 2 tbsp water
METHOD :
Skin removed preparation
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.
2. Prepare pairing knife or any small sharp knife. Now we will remove
the skin from the whole chicken.
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.
4. Carefully remove the tissues underneath the skin. If knife is
difficult for you, use scissors.
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)
6. Now the skin shouldn’t be attached to flesh at all.
7. Lay the skin flat now.
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.
9. DONE! Cover the skin to prevent dehydration.
Here is the video link that I found out quite useful on how to deboned chicken skin
Filling:
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
Soak bread in milk, knead until the bread is soften. Add milk / water
if the bread is not soggy. Set aside
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.
Fill in the filling batter to the chicken skin:
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.
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.
Put the chicken in the pan steamer, steam over medium heat for
35-45menit or until chicken is cooked
Too long steaming chicken will make the skin becomes broken and
damaged.
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.
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.
Brown Sauce Method :
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.
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.
Dish presentation
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
65
gr Plain Flour ( Used High Protein/Bread flour to get a firm result )
50
gr Butter, cut into cubes
75ml Milk + 75ml water or only 150 ml water ( I used water only )
1
tsp Caster sugar
a
pinch of salt
2 Eggs ( approx. 100 gr)
Method:
1.
Shift the flour twice to remove any lumps
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)
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.
4.
Preheat the oven to 200C
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.
6.
Pour in to the piping bag with the nozzle as preference.
7.
Bake for 20-25 mins.
**
Don't try to open your oven door if your choux is not ready/golden brown or until
the batter form
**
Make sure bake in grease paper or normal baking paper/muffin tray grease with butter
Yield : 12 pcs
Cream Pastry with modification
1 egg yolk
12 gr corn flour
30 gr Caster sugar a pinch of salt
125
ml milk
10 gr butter
1/2
tsp Vanilla extract
100gr Whipping Cream
Method:
1.
Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.
2.
Place the cream and the milk in a saucepan and bring to boil.
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. 4. Whip the cream until stiff, then add in the cooling cream pastry, whip until incorporated. 5. Chill in the refrigerator until needed.
Note : Separate the cream pastry, and pipe it only when are ready to be served.
-
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.
-
Cream butter and sugar until light and fluffy
-
Add egg yolks one at a time, beating well after each addition.
-
Fold in the flour mixture in 2 or 3 batches.
-
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.
-
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.
- 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.
-
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)
- Remove cake from oven and let it cool for 5-10
minutes before inverting onto a cooling rack.
Very good tutorial video, credit to : CookiesCupcakesandCardio:
Tools
: Syringe with refill 10ml – 3 sets, container – 1 pc
Ingredients A : **
- 15
gr Instant Jelly (Konyaku) - plain
- 10
Tbsp Sugar
-
700 ml Water
- 1
tsp Vanilla essence
Ingredients B :
- 1
tsp Agar agar - plain
- 1
tsp Instant Jelly (Konyaku) - plain
-
600 ml Fresh milk
-
4 Tbsp Sugar
-
Food colouring (yellow, pink and green ) or you can make them from fruits
Ingredients C : (OPTIONAL)
- additional
Jelly made to cover the pudding base
METHOD:
Step 1
- Boil
ingredients A until dissolve.
- Pour
in to the container. Leave to cool and set.
Step 2
-
Boil ingredients B until dissolve, divide according to the colour preferences
colour
- ANTHER/FILAMENT : Firstly,
make the filament in the middle of container using the syringe (normally in
yellow, orange or chocolate colour)
- Fill
the yellow agar2x by using the syringe suction, and inject in the middle, PRESS
UP and DOWN method but make sure not touching the container (if not
the colour will spill out)
- Once
the filament done, now preparing with other colour of syringe to make the flower petal.
- FLOWER PETAL: try to inject
from the side way just beside the filament, method of injection PRESS
and PULL to the SIDE WAY with imagination to make flower petal ( if
making filament is UP and DOWN )
- LEAVES : 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 ZIG
ZAG method (left right) slightly bigger from filament.
Step 3 (optional)
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.
Step 4
-
Let it set in the fridge
-
Inverted from the container once it is completely cold.
- Ready
to serve.
NOTES:
- ** I replaced ingredients A by using Redman - Konyaku premix jelly powder
- I made the Koi mini fish one day ahead and put in ingredients A
- 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.
