tag:blogger.com,1999:blog-45837792811612188802024-02-07T12:55:41.664+08:00MuiMuiA mum of 2 kids. I like to bake and play facebook.I hope in future when i'm too old to remember anything. I can still refer back to this blog as memories.muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-4583779281161218880.post-68733465774998455382012-02-04T04:06:00.000+08:002012-02-04T04:06:40.627+08:00Triple hazelnut ganache cake<div class="separator" style="clear: both; text-align: center;">
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<span style="color: black;"> Finally, I'm back after MIL for a really long time. A glimpse of my overdue post, i bake these for my birthday on Nov 25 2011. It consists of 3 flavour vanilla, strawberry and chocolate; using hazelnut ganache mix with praline feuilettine as base. Using marshmallow fondant for covering and decorating the cake. Can you feel my love for roses and the colourful inner side of me?</span></div>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-37900094224151011012011-11-03T03:28:00.000+08:002011-11-03T03:35:10.915+08:00My first 2-tier fondant cake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">It time to cut the cake</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tasting time</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pink colour tends to fade, so it best colour it darker</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">We are quencing up to be place on the cupcakes</td></tr>
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<span style="color: black;">Finally, my dear sis pm me the pics. My sis V requested a pink and white theme with lots of flower surrounding the cake. The flavour of the cake must be chocolate and lots of chocolate without butter cream. Initially, her choice of cake was banana chocolate cake. But the cake was too moist to hold the weight, so i suggest a hazelnut chocolate fudge cake with ganache. Phew!</span></div>
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<span style="color: black;"> During the whole cake making process, i suffer panic attack and went brain dead. The old Chinese saying " <em>Haven't learn</em> <em>how to walk properly, already dreaming of running</em>". Luckily, my youngest sis came to my recuse. She helped me look after the kids, wash the utensil and even help me cut the fondant. During, the whole cake making process. It was very tough for me, i was so afraid that i will ruin my dear sis V 21st birthday cake expectation. I have to handle multi-task too. But i was really very happy, the feedback was excellent. Everyone said it was delicious bursting with lots of chocolate, but was not overdose. I told my sis V that all chocolate will get overdose and the cake itself looks like a wedding cake. She the bride, but no groom how? Overall, I'm glad that i took up the challenge. Never dream i can make such cake. </span></div>
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<span style="color: black;">The cake base was "10 inch" and the top was "8 inch". Each hazelnut chocolate fudge cake was slice into 3 layer using ganache as filling and i used Kahlua/rum syrup to moist the cake. The cake was covered and decorated using MMF only. Did not weight the cake, but my younger sis and i suffer from muscle cramp for almost 3 days haa... Next, i am planning a small cake for myself too. </span></div>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com6tag:blogger.com,1999:blog-4583779281161218880.post-61886392887696564132011-11-02T16:09:00.002+08:002011-11-02T16:10:05.677+08:00Angry Bird Marshmallow Fondant<span style="color: black;">Had some left over fondant and decided to play around with it. My tiny lonely bird.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKOi31Ay0_r6i365PJBA9sf-yG1AS155r9OOEHClRIFHiAXrwrLoBjR5NH5YUjmlN2Ynj6lHDdUm0aNq8FO7MerEs6_UTQjoAqeAyHyTZgBMp08GBQZtdu5zb-Tz5mLvVAYJY8XaJBbg/s1600/Picture+882+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKOi31Ay0_r6i365PJBA9sf-yG1AS155r9OOEHClRIFHiAXrwrLoBjR5NH5YUjmlN2Ynj6lHDdUm0aNq8FO7MerEs6_UTQjoAqeAyHyTZgBMp08GBQZtdu5zb-Tz5mLvVAYJY8XaJBbg/s320/Picture+882+copy.jpg" width="320" /></a></div>
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<br />muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com2tag:blogger.com,1999:blog-4583779281161218880.post-39882635981434583712011-11-02T03:48:00.000+08:002011-11-02T03:50:09.249+08:00Marshmallow brownie fondant cake<span style="color: black;">A quick post of my very first Marshmallow Fondant cake. This was specially bake for my youngest sister 20 yrs old birthday with the theme and the flavour of her choice. She requested a blue and white theme brownie cake with simple lemon butter cream. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">A lesson learnt, always cut marshmallow fondant thicker if you want it to hold properly.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Sorry for the poor pic taken. I do not own a proper camera, all my pic are taken using my IPhone.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">See my poor bow too thin and did have enough time to dry them.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Overall, i contented. It my first attempt and self taught. :) self-console again...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">I'm glad my sister loves it so much.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQANGiQLL-SAVspfRkPeR-ZW1ungGSqcAip9cofpb3l7tiKxnHy6lUW-N1izOIj9BDqujaX51TN1aG_HYErd-kNu7YUUTf5dOYJFmn93N7g8PVFmeE93PF75oQdk6q01M_pOtjfO9cDY/s1600/MMF.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" height="239" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQANGiQLL-SAVspfRkPeR-ZW1ungGSqcAip9cofpb3l7tiKxnHy6lUW-N1izOIj9BDqujaX51TN1aG_HYErd-kNu7YUUTf5dOYJFmn93N7g8PVFmeE93PF75oQdk6q01M_pOtjfO9cDY/s320/MMF.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Simple brownie with walnuts added, as requested by bday girl.</span><br />
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<span style="color: black;">I always wanted to lay my hand on fondant and i finally have the courage to do it. Even it does not look so pro and beautiful, but i'm really soot happy:> All deco are edible and made from marshmallow fondant, so it does not really holds well. Coming up soon, my biggest project. My 2nd sis 21st birthday and it was really a huge project. Still waiting for my sis pm me the cake foto, so stay tune with me.</span>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com2tag:blogger.com,1999:blog-4583779281161218880.post-24970063130274559912011-10-13T04:01:00.001+08:002011-10-13T04:01:55.977+08:00Simple marshmallow fondant deco<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUDFvKrTzurxrhXlbCGC-sptncbIPfFJO1y6XbyD9FnnYv_tHFe2xrdAaVN2PNU59Zx1YT1QmudDOLXK-bVwNT30TMOjU3nyb-xSsaz-shFi2FXw_5KkOR4GX6vyimctcifg9U2CDyjs/s1600/Marshmalloe+fondant+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUDFvKrTzurxrhXlbCGC-sptncbIPfFJO1y6XbyD9FnnYv_tHFe2xrdAaVN2PNU59Zx1YT1QmudDOLXK-bVwNT30TMOjU3nyb-xSsaz-shFi2FXw_5KkOR4GX6vyimctcifg9U2CDyjs/s400/Marshmalloe+fondant+1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first attempt on fondant</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1EwwWTN1C2YTM31yua8xpB5YlxHSfBTaDjIoW77Cb18BLlNOV50jSkrgn7Ihy-4LPZzmGFGgp7lXdyVi_su83frHeKmNs5qWSh5Xdnrq4rpy-pMJyy_0j5l4aazEKAfxbHU3rkJPY50/s1600/Marshmallow+fondant+part+3JPG.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1EwwWTN1C2YTM31yua8xpB5YlxHSfBTaDjIoW77Cb18BLlNOV50jSkrgn7Ihy-4LPZzmGFGgp7lXdyVi_su83frHeKmNs5qWSh5Xdnrq4rpy-pMJyy_0j5l4aazEKAfxbHU3rkJPY50/s400/Marshmallow+fondant+part+3JPG.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple flower and butterfly theme</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3pU5V6sPIsqeVG8wrsk8l1UF89fJBuWz7vL-59BvhNfkkf2zX-UyMlVp7gcTUanlg-wcn6aPN32no_gcvULiUNcV82rIEeYbNW1C-vmV7Ikz22fnIRT7hQ6-NRlqKuhozyZjVynM6Nk/s1600/Marshmallow+fondant+part+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3pU5V6sPIsqeVG8wrsk8l1UF89fJBuWz7vL-59BvhNfkkf2zX-UyMlVp7gcTUanlg-wcn6aPN32no_gcvULiUNcV82rIEeYbNW1C-vmV7Ikz22fnIRT7hQ6-NRlqKuhozyZjVynM6Nk/s400/Marshmallow+fondant+part+1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parts of the fondant waiting to be decorated</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9FQJ-DfVkjFCvLwgKrpaGqVU1BR1_fPF6xkjxzl7XBlrL7jCyHI64X5FHiRMisF-_ElTVlCkZzCbTcRkr49vh579UL_ID_xja52hjYdwGTFVh1nAiiuJ5eBXUwKplMUdtdE_7IUcvyk/s1600/Marshmallow+fondant+part+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9FQJ-DfVkjFCvLwgKrpaGqVU1BR1_fPF6xkjxzl7XBlrL7jCyHI64X5FHiRMisF-_ElTVlCkZzCbTcRkr49vh579UL_ID_xja52hjYdwGTFVh1nAiiuJ5eBXUwKplMUdtdE_7IUcvyk/s400/Marshmallow+fondant+part+2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The birthday girl name and age using chocolate fondant</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA77V38SKz8NzF8KGRKgNQkWawaK5m6KACuROfM_O6ZVpexLeKzD1OmCBaS-oK7Yto7-NCl3GwgbOYD93JxKjAZb04CrjF-T3ndJtAht7IT_X6R9rDuiMz54b-G9XzFBv_odA5PMf018Q/s1600/Candy+Fondant.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA77V38SKz8NzF8KGRKgNQkWawaK5m6KACuROfM_O6ZVpexLeKzD1OmCBaS-oK7Yto7-NCl3GwgbOYD93JxKjAZb04CrjF-T3ndJtAht7IT_X6R9rDuiMz54b-G9XzFBv_odA5PMf018Q/s400/Candy+Fondant.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center">
Finally, i did it! Phew :}</div>
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Have been busy preparing so hard for my sis V biggest 21st birthday coming on 1st of Nov. I was a novice to fondant world and knew nothing about 2 tier cake. She was very excited for her birthday and organize a celebration on chalet on this coming 30th Oct. I decided to take up these huge challenge to bake a 2 tier fondant cake, which i never try before.</div>
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So have been browsing through the web for tutorial on fondant, finally decides on baking a chocolate cake cover with marshmallow fondant and some daisy with butterflies. Recently, have been trying my hands on marshmallow fondant and butter cream. I venture different recipes and found the marshmallow easy and tasty. But was afraid the butter cream might melt on me and i finally found these. </div>
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The above cupcakes was a last min decision to bake for my friend daughter, i made 40 small cupcakes with butter cream and marshmallow fondant deco. Pardon me, i do not have the proper set of cutter for fondant. Currently, i am using the cookies cutter i had on hand. Marshmallow fondant was quite sticky to handle than sugar paste and it does not harden well. Shall try a fondant cake for my 2nd sis J on this 23rd of Oct to gain some confident first. Hopefully, i do have some spare time to join this month Aspiring Baker's on kueh theme. Baking fairy, if you can hear me please make a trip to my house and stay for a month :). I will have to go MIL for awhile to prepare for my exam LOL.....</div>
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</tbody></table>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com1tag:blogger.com,1999:blog-4583779281161218880.post-63710318712941449972011-09-30T04:01:00.000+08:002011-10-01T01:44:14.023+08:00Pumpkin Swiss Roll<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ERy0taJSNUlfFC3PlIbNR2cLfaJIirOQX1RHy2nAs0ozFbWMpiXfHP3gOkXobhBcSwpvUF0kVNsF2mbehU-QwwU1lf259uG5ZRPmoSJgRkH8TEHbPDmRvwfCcOomHAk79agyUUhBFrA/s1600/baking+1+584+-+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ERy0taJSNUlfFC3PlIbNR2cLfaJIirOQX1RHy2nAs0ozFbWMpiXfHP3gOkXobhBcSwpvUF0kVNsF2mbehU-QwwU1lf259uG5ZRPmoSJgRkH8TEHbPDmRvwfCcOomHAk79agyUUhBFrA/s400/baking+1+584+-+1.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJcrzAZFkKCgmis_v8rWwJ6clSRVd6024kJK5oi-Il5ULPKDD0q8CDbVqWuhCBLVsv0qrVglZEwuwPl098D7ZX8lyLRwq80G1Cd8xukwOS0p-uskcvQ0ATXcHCXxbkF6fOh1ChUArBgA/s1600/baking+1+594+-+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJcrzAZFkKCgmis_v8rWwJ6clSRVd6024kJK5oi-Il5ULPKDD0q8CDbVqWuhCBLVsv0qrVglZEwuwPl098D7ZX8lyLRwq80G1Cd8xukwOS0p-uskcvQ0ATXcHCXxbkF6fOh1ChUArBgA/s400/baking+1+594+-+2.JPG" width="400" /></a></div>
<span style="color: black;">Have been very slow in blogging recently. Once in awhile, i will tend to feel so exhausted that i hardly had any energy left to blog. Every time, i will just sit down and switch on my com admiring lovely blogger posting</span> <span style="color: black;">and will just waste my time starting blankly. Here. i am submitting this post to</span> <strong><span style="color: #4c1130;">{Event} Natural Colour</span></strong> <strong><span style="color: #4c1130;">Bakes hosted by HANKERIE</span></strong><br />
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<span style="color: black;"><br /><strong><span style="color: black;">Ingredients</span></strong><br /><strong><span style="color: black;">(A)</span></strong><br /><span style="color: black;">180g steamed pumpkin, mashed</span><br /><span style="color: black;"><br /></span><br /><strong><span style="color: black;">(B)</span></strong><br /><span style="color: black;">100g plain flour</span><br /><span style="color: black;">20g cornflour</span><br /><span style="color: black;">1/2 tsp baking powder</span><br /><span style="color: black;">1/4 tsp cinnamon powder</span><br /><span style="color: black;">60g caster sugar</span><br /><span style="color: black;">60g milk</span><br /><span style="color: black;">60g veg oil</span><br /><span style="color: black;">4 egg yolks</span><br /><span style="color: black;">1/4 tsp salt</span><br /><span style="color: black;"><br /></span><br /><strong><span style="color: black;">(C)</span></strong><br /><span style="color: black;">5 egg whites</span><br /><span style="color: black;">1/4 tsp cream of tartar</span><br /><span style="color: black;">60g caster sugar</span><br /><span style="color: black;"><br /></span><br /><span style="color: black;">(D)</span><br /><span style="color: black;">5 tbsps of melon seed</span><br /><span style="color: black;">80-90g apricot jam (individual preference)</span><br /><span style="color: black;"><br /></span><br /><strong><span style="color: black;">Method</span></strong></span><br />
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<li><span style="color: black;">Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper and sprinkle melon seed randomly.</span></li>
<li><span style="color: black;">Sift the flour, baking powder, cinnamon powder and add the salt. Set aside.</span></li>
<li><span style="color: black;">Whisk the egg yolks and caster sugar until sugar dissolve. Add oil, milk, mashed pumpkin and flour ingredients mix till smooth.</span></li>
<li><span style="color: black;">Whip egg whites until foamy and add in the cream of tartar, following by the sugar. Continue whipping until stiff peak.</span></li>
<li><span style="color: black;">Mix the meringue with egg yolks mixture until well incorporated.</span></li>
<li><span style="color: black;">Pour it into the lined tin and bake it in a preheated oven at 200C for 18 minutes.</span></li>
<li><span style="color: black;">Unmould it immediately when done. when it is cool spread the apricot jam on the cake and roll it up.</span></li>
<li><span style="color: black;">Leave it in the fridge for 1 hour. Remove from fridge slice and serve.</span></li>
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<a href="http://hankerie.blogspot.com/2011/09/event-natural-colour-bakes.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SxF00xViGdU/TmJGgKyez1I/AAAAAAAAAOA/ffRnyWGERSE/s1600/hankerie_event.jpg" /></a><br /><br />muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com5tag:blogger.com,1999:blog-4583779281161218880.post-46907175018132108882011-09-29T03:52:00.000+08:002011-09-29T14:40:13.533+08:00Ribena Yogurt Cheesecake<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-UUnPW7M3EeLtL_ZudiQdZypabWhRRvUtpOZNN6qsTnWo0-5XBrC-DeQwryzQQzew_Pu3v1pTGLK2-T4tX2MZoqgRvXgYEFuuEY5_SPJamtBOvIsLUo2gxU43iWZaSxy3YXetQx9OHU/s1600/Ribenna+cheesecake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-UUnPW7M3EeLtL_ZudiQdZypabWhRRvUtpOZNN6qsTnWo0-5XBrC-DeQwryzQQzew_Pu3v1pTGLK2-T4tX2MZoqgRvXgYEFuuEY5_SPJamtBOvIsLUo2gxU43iWZaSxy3YXetQx9OHU/s400/Ribenna+cheesecake.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">The surface of the cake</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq34KmQGAOwpsafmZVngaSUdEXOQybR5AmWImWxQ5fl4O2IJIRIq2j6QZ4uwcFswOZEIEhvslUMBJig-T7vt9H-CBtSfsGO0A3IonUhOLVaXGq5qrEbFJvgsjX9Eqy03edevRVmMwlhsI/s1600/Ribenna+cheesecake+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq34KmQGAOwpsafmZVngaSUdEXOQybR5AmWImWxQ5fl4O2IJIRIq2j6QZ4uwcFswOZEIEhvslUMBJig-T7vt9H-CBtSfsGO0A3IonUhOLVaXGq5qrEbFJvgsjX9Eqy03edevRVmMwlhsI/s400/Ribenna+cheesecake+2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Side view of the cake</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAmMZI3AxVBNpvrW4r-K7oYzqXRqvEG59RjYIuyLBjKNrAuZLUKm8vt8DGM23QcrDlcq7Wv7CG71st6ErAbTqJIk-JIkNYxtiF4rsk3Rmb9joi_-sHBW4x1vw7TB2Kf3KYYnuoDYiWJk/s1600/Ribenna+cheesecake+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAmMZI3AxVBNpvrW4r-K7oYzqXRqvEG59RjYIuyLBjKNrAuZLUKm8vt8DGM23QcrDlcq7Wv7CG71st6ErAbTqJIk-JIkNYxtiF4rsk3Rmb9joi_-sHBW4x1vw7TB2Kf3KYYnuoDYiWJk/s400/Ribenna+cheesecake+3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">These was how it look like, before adding the topping</span></td></tr>
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<strong><span style="color: black;">Ingredients <span style="font-size: x-small;">(Makes a 20 cm square tin)</span></span></strong></div>
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<u><strong><span style="color: black;">Cake Base</span></strong></u></div>
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<span style="color: black;">150g digestive biscuits, finely crushed</span></div>
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<span style="color: black;">75g melted butter</span></div>
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<strong><u><span style="color: black;">Filling</span></u></strong></div>
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<span style="color: black;">100ml water</span></div>
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<span style="color: black;">2 tbsps gelatin powder</span></div>
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<span style="color: black;">250g cream cheese, room temperature</span></div>
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<span style="color: black;">70g caster sugar</span></div>
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<span style="color: black;">250ml blueberries yogurt</span></div>
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<span style="color: black;">75ml Ribena blackcurrant juice cordial</span></div>
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<strong><u><span style="color: black;">Topping</span></u></strong></div>
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<span style="color: black;">100ml water</span></div>
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<span style="color: black;">2 tsps gelatin powder</span></div>
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<span style="color: black;">80ml Ribena blackcurrant juice cordial</span></div>
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<strong><span style="color: black;">Method</span></strong></div>
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<span style="color: black;">1.) Line the sides of the tin with aluminum foil. </span></div>
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<span style="color: black;">2.) <strong>Cake Base:</strong> </span></div>
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<span style="color: black;"> - Combine crushed digestive biscuits and melted butter, press the crumb onto </span></div>
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<span style="color: black;"> the base of </span><span style="color: black;">the </span><span style="color: black;">tin firmly.</span></div>
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<span style="color: black;"> - Chill in freezer for 1 hour or until firm.</span></div>
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<span style="color: black;">3.) <strong>Filling</strong>: </span></div>
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<span style="color: black;"> - Sprinkle gelatin powder in the water and set aside for 10 mins. </span></div>
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<span style="color: black;"> - Double boil the gelatin till dissolved and set aside to cool. </span></div>
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<span style="color: black;"> - Beat cream cheese and sugar till smooth. Add in the cool gelatin and </span></div>
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<span style="color: black;"> blueberries yogurt, mix till </span><span style="color: black;">combined. </span></div>
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<span style="color: black;"> - Divide the mixture into 2 portion.</span></div>
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<span style="color: black;"> - Add in the 75ml ribena into 1 portion and mix well.</span></div>
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<span style="color: black;"> - Alternately spoon the mixture into the cake base and swirl with a skewer</span></div>
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<span style="color: black;"> through the mixture to create</span><span style="color: black;"> marble effect. Refrigerate for 1-2 hours till set.</span></div>
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<span style="color: black;"> </span></div>
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<span style="color: black;">4.) <strong>Topping:</strong></span></div>
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<span style="color: black;"> - Sprinkle gelatin powder in the water and set aside for 10 mins.</span></div>
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<span style="color: black;"> - Double boil the gelatin till dissolved. </span></div>
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<span style="color: black;"> - Stir in the ribena and set aside to cool. When completely cooled, gently pour </span></div>
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<span style="color: black;"> the mixture onto the </span><span style="color: black;">cheesecake and chill overnight or until set.</span></div>
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<span style="font-size: x-small;"><span style="color: black;"><strong>Adapted from</strong></span><span style="color: #4c1130;">: </span><a href="http://happyhomebaking.blogspot.com/2009/02/yummy-delight.html"><span style="color: #4c1130;">http://happyhomebaking.blogspot.com/2009/02/yummy-delight.html</span></a> <span style="color: black;">with some changes</span></span></div>
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<strong><span style="color: black;">Notes</span></strong></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Do not burnt the gelatin. I used a glass bowl to bloom the gelatin and place it on another bowl filled with hot water, stir till dissolved.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Original recipes use plain yogurt, i replace with blueberries yogurt. I reduce 5g of sugar in the filling.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">I did the cake base and filling in the evening. The topping was done in the morning.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Topping can be replace with 1 pkt of blackcurrant jello, using 400ml of water with 2 tsp of gelatin powder.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">I increase 15g of the melted butter, as i find the base too dry.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Personal tips: use cake ring or removable cake tin for easy releasing the cake.</span></div>
</li>
</ul>
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muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com1tag:blogger.com,1999:blog-4583779281161218880.post-64151119753577959612011-09-17T03:32:00.001+08:002011-09-29T14:40:52.352+08:00Chocolate Fudge Banana Cupcake <br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs28vjpFNmjyx5_FbGsiqmaGjwJe5C9OqMBiXudHmKGAUpb004Xqdx-RCIVCtZavHnCKm8WYFcky6Q2VXXpoOwWi_TN24Qiz2qQR8X29Oa4eiExruOziC65C3soK3jxq1fbRB4tNK50_A/s1600/Picture+355+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs28vjpFNmjyx5_FbGsiqmaGjwJe5C9OqMBiXudHmKGAUpb004Xqdx-RCIVCtZavHnCKm8WYFcky6Q2VXXpoOwWi_TN24Qiz2qQR8X29Oa4eiExruOziC65C3soK3jxq1fbRB4tNK50_A/s400/Picture+355+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: Verdana, sans-serif;">Bursting with lots of chocolate</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHGk6CZxJs95jgqhBBPEdmdAw0AgXVHQuEeA-noR0-L68T0SZSvPSE88K8ifGs_u0kAsLjDdySV5zvIcHWD5v5BRZsWG5mEYQGRfoBXsFTMGLtEQ9O7R6whZ9VTFki4EjcAwA1-63rkA/s1600/Picture+343+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHGk6CZxJs95jgqhBBPEdmdAw0AgXVHQuEeA-noR0-L68T0SZSvPSE88K8ifGs_u0kAsLjDdySV5zvIcHWD5v5BRZsWG5mEYQGRfoBXsFTMGLtEQ9O7R6whZ9VTFki4EjcAwA1-63rkA/s320/Picture+343+copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">A Simple Cupcake for my Kids Teacher Day Gift!</span></td></tr>
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<span style="color: black;">Just to share my overdue, posting for Teacher Day! I made these using the same recipe</span><span style="color: black;">s</span><strong> </strong><a href="http://mui25.blogspot.com/2011/08/easy-bananas-chocolate-cake.html"><span style="color: #990000;"><strong>Easy bananas</strong></span> <span style="color: #990000;"><strong>chocolate cake</strong></span></a><span style="color: black;">, but i double the portion. It yield 80 small cupcakes, apply some Chocolate Fudge icing</span> <span style="color: black;">(<em>putting foundation for the cupcakes</em>) and add some deco on it (<em>put on some blusher & brush some</em> <em>eyeshadow</em>) Blah! Blah! Quickly, squeeze them into the cake box! Tala! Time to chat with Zhou Gong.</span>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com2tag:blogger.com,1999:blog-4583779281161218880.post-83385910379735818382011-09-14T03:57:00.000+08:002011-09-29T14:40:28.954+08:00Traditional Mooncake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RV8fs-Z0dGv0bWRgU3PF7QEI0iG9kGES7Krw2R1-4sKglQiq5moY5NOd_EHdJpK-UCJ2CvokSj3-B5iIoXtsIyxF3Ik41xL29oHRBUVvqHdFY0J7qUDJowAcgT96n_y8KimOzf2ly-Q/s1600/Picture+472+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RV8fs-Z0dGv0bWRgU3PF7QEI0iG9kGES7Krw2R1-4sKglQiq5moY5NOd_EHdJpK-UCJ2CvokSj3-B5iIoXtsIyxF3Ik41xL29oHRBUVvqHdFY0J7qUDJowAcgT96n_y8KimOzf2ly-Q/s320/Picture+472+copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
In the picture, 3 Mooncakes (double yolk lotus paste, single yolk lotus and red bean paste) and lotus wrapped red bean paste Shanghai Mooncake)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16Rh1t4D0itP37BMzpTa0iFZ-4XPmQJIdL9y2qHI2GZVgX_F9ZQqcbDI2ztj9LwcyNKvDDoGloNmRZdsgbNxsPA-4c5KFmtLGJgg2XjegYUABbqCk_1kZ9GqvAthekpfI1qWn_KS_0nI/s1600/Picture+523+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16Rh1t4D0itP37BMzpTa0iFZ-4XPmQJIdL9y2qHI2GZVgX_F9ZQqcbDI2ztj9LwcyNKvDDoGloNmRZdsgbNxsPA-4c5KFmtLGJgg2XjegYUABbqCk_1kZ9GqvAthekpfI1qWn_KS_0nI/s320/Picture+523+copy.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdupuo5Dty_rrEVQoplYQ06iETEkVnMx1MSLkUDhVMGpUSIgM3YaJSFu3hli7iW9BJKmIfOjiSQVOYV5qef0wTDYYVzuYxIagU0CKKvXFM7zizGxn8l9js629uVQSWCLn_J32AMDwVBo/s1600/Picture+535+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdupuo5Dty_rrEVQoplYQ06iETEkVnMx1MSLkUDhVMGpUSIgM3YaJSFu3hli7iW9BJKmIfOjiSQVOYV5qef0wTDYYVzuYxIagU0CKKvXFM7zizGxn8l9js629uVQSWCLn_J32AMDwVBo/s320/Picture+535+copy.JPG" width="320" /></a></div>
<span style="color: black;">I wonder why i can't get the deep browning and clear surface with glossy look. I followed the recipes to the brim. But i replace the oil with corn oil (again last min, so cannot find). All the Mooncakes posted are baked before Mid-Autumn. Sorry for being slow in posting, cos it school holiday and i need to bring my little prince out. I know i flung the test, but who cares anyway it my first attempt. In Chinese there's a phrases called " One must experience failure in order to success". ( Moo... Self console :O ) Anyway, really have to thanks <span style="color: #4c1130;"><strong>Small Small Baker</strong></span> for starting the <span style="color: #4c1130;"><strong>Aspiring Bakers</strong></span> events, that never failed to motivate me to try new thing or things that i never thought i would ever try. Also for all the kind blogger that hosted the events and blogger who are so kind to share their wonderful recipes.</span><br />
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<span class="Apple-style-span" style="background-color: #f5f1ea; font-family: Trebuchet, "Trebuchet MS", Arial, sans-serif; font-size: 14px; line-height: 19px;"><span class="Apple-style-span" style="color: #4f2700;"><span style="background-color: white;"><span style="background-color: white; color: #0b5394; font-family: Times; font-size: small;"><span style="color: black;">I am submitting this post to:</span><strong> Aspiring Bakers #11 for September(2011)</strong> <a href="http://happyhomebaking.blogspot.com/2011/09/aspiring-bakers-11-mid-autumn-treats.html"><span style="color: #4c1130;">http://happyhomebaking.blogspot.com/2011/09/aspiring-bakers-11-mid-autumn-treats.html</span></a> <span style="color: black;">hosted by HAPPY HOME BAKING</span></span></span></span></span><br />
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<strong><span style="color: black;">Ingredients <em><span style="font-size: x-small;">(Makes 9 pcs)</span></em></span></strong><br />
<span style="color: black;">300g hong kong flour</span><br />
<span style="color: black;">180g sugar syrup</span><br />
<span style="color: black;">12g alkaline water</span><br />
<span style="color: black;">75g corn oil</span><br />
<span style="color: black;">1kg lotus paste</span><br />
<span style="color: black;">9 salted egg yolks (i use 3 pcs double yolk)</span><br />
<span style="color: black;">some toasted melon seed</span><br />
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<br />
<strong><span style="color: black;">Method</span></strong> <br />
<ol>
<li><span style="color: black;">Knead lotus paste well and add melon seed. Weigh yolk and paste 116g and roll into ball. </span></li>
<li><span style="color: black;">Mix sugar syrup, alkaline water and corn oil together. (Combine well)</span></li>
<li><span style="color: black;">Sift hong kong flour in a large bowl, make a well in the centre and pour in the sugar syrup mixture.</span></li>
<li><span style="color: black;">Mix to form soft dough. Cover and let it rest for 20 mins.</span></li>
<li><span style="color: black;">Lightly dust hong kong flour on table and knead dough again till smooth. measure dough 60g each. Wrap the lotus paste with soft dough, dust some hong kong flour on it and press into mould and dislodge.</span></li>
<li><span style="color: black;">Place mooncake on lined baking tray. Bake in preheated oven for 180C 7 mins and rest to cool down before applying egg wash on mooncake, brush with soft brush and bake for 15 mins 175C.</span></li>
<li><span style="color: black;">Remove mooncake from oven and brush glaze on mooncake.</span></li>
</ol>
<strong><span style="color: black;">Notes:</span></strong><br />
<ul>
<li><span style="color: black;">Salted egg yolk ~ I rub 1 tbsp of shaoxing hua tao jiu on it and leave it for 15 mins, remove place on lined tray and bake at 180C 5 mins.</span></li>
<li><span style="color: black;">Egg glazing ~ 1 egg yolk + a drop of egg yellow colouring, sift and set aside.</span></li>
<li><span style="color: black;">Mooncake ~ Total weigh 176g (dough, yolks and filling).</span></li>
<li><span style="color: black;">I used 60g dough and 116g filling.</span></li>
<li><span style="color: black;">Filling ~ 116g (yolks, toasted melon seed and filling)</span></li>
<li><span style="color: black;">Melon seed ~ toasted at 180C 5 mins, or till i hear the tapping sound.</span></li>
<li><span style="color: black;">I did half portion and left with about 20g-30g dough.</span></li>
</ul>
<span style="font-size: x-small;"><strong><span style="color: black; font-size: small;">Adapted from:</span></strong> </span><a href="http://www.anncoojournal.com/2011/09/traditional-bake-mooncake-2011.html"><span style="color: #4c1130; font-size: x-small;">http://www.anncoojournal.com/2011/09/traditional-bake-mooncake-2011.html</span></a> <span style="color: black;">Thank you! Anncoo</span> <span style="color: black;">Journal for sharing this recipe. </span>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com6tag:blogger.com,1999:blog-4583779281161218880.post-74040923461489554762011-09-14T01:26:00.000+08:002011-09-14T01:26:03.799+08:00Walnuts Mooncake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVvkkTO77Gd-Z871Lh8mBCMv8aZHlt6Pi9-VoSm3R6G11vukXXsNYhy-szP4jXkoQF2MMCL6RXD2qKoGjo-e5yIkUvBByjhoO4FXdlSloe_VHHRPxmYi5dk45xyEflCxU8gZ7VSjcyNA/s1600/Picture+509+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVvkkTO77Gd-Z871Lh8mBCMv8aZHlt6Pi9-VoSm3R6G11vukXXsNYhy-szP4jXkoQF2MMCL6RXD2qKoGjo-e5yIkUvBByjhoO4FXdlSloe_VHHRPxmYi5dk45xyEflCxU8gZ7VSjcyNA/s400/Picture+509+copy.JPG" width="400" /></a></div>
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<span style="color: black;">So sad that i flung my Traditional Mooncake, i decided to try walnuts mooncake. </span></div>
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<span style="color: black;">I'm submitting this post to:</span> <span style="color: #073763;"><strong>Aspiring Bakers #11: Mid-Autumn Treats (September 2011) </strong><a href="http://happyhomebaking.blogspot.com/2011/09/aspiring-bakers-11-mid-autumn-treats.html"><strong><span style="color: #4c1130;">http://happyhomebaking.blogspot.com/2011/09/aspiring-bakers-11-mid-autumn-treats.</span><span style="color: #4c1130;">html</span></strong></a> <span style="color: black;">hosted by HAPPY HOME BAKING</span></span></div>
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<span style="color: #073763;"> </span><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;"><strong>Ingredients</strong> <span style="font-size: x-small;"><em>(Make 20 pieces)</em></span></span></div>
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<span style="color: black;">190g plain flour</span></div>
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<span style="color: black;">13g custard powder</span></div>
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<span style="color: black;">1/4 tsp baking soda</span></div>
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<span style="color: black;">25g icing sugar</span></div>
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<span style="color: black;">25g shortening</span></div>
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<span style="color: black;">110g salted butter</span></div>
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<span style="color: black;">1/4 tsp vanilla essence</span></div>
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<span style="color: black;">1/2 egg</span></div>
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<span style="color: black;">40 walnuts for deco</span></div>
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<span style="color: black;"><br /></span></div>
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<strong><span style="color: black;">Method</span></strong></div>
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Cream sifted icing sugar, shortening, butter and vanilla essence together until slightly white. (using slow speed first, then change to high speed)</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Gradually add the 1/2 egg.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Lastly add in sifted flour, custard powder and baking soda and mix till soft dough form. (do not over mix). Leave dough in the fridge overnight or for a few days.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Take dough out from fridge and divide into 20g each and 30g each for the fillings.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: black;">Wrap filling into dough and place walnut on both side like a bolster. Apply eggs wash and bake in a preheated oven at 160C for 10 mins. Take out and leave it about 10 mins and apply egg wash again. Bake it for 15mins. </span></div>
</li>
</ol>
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<span style="font-size: x-small;"><span style="color: black;">Adapted from: </span> <strong><span style="color: #660000;">Facebook-ShopnBa</span><span style="color: #660000;">ke</span></strong><span style="color: black;">, original from </span></span><a href="http://bakingmum.blogspot.com/2008/09/walnut-mooncakes.html"><span style="font-size: x-small;"><span style="color: #660000;">http://bakingmum.blogspot.com/2008/09/walnut-</span><span style="color: #660000;">mooncakes.html</span></span></a></div>
muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-9834544228193859832011-09-13T03:50:00.000+08:002011-09-13T03:50:51.502+08:00Shanghai Mooncake <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb_fwoj463Mrs4gbYXNFpXrOJFTX4_fbkqnG7tUVP5hlB484yWKNJHCmyK_tZj6kXcosGGNnB_NxXzCiSIbEPCOtNmhJ0LoOuywYiW0jvUu9BDd1twKWE5OVrxBcl79WgDYAyEMiPJMU/s1600/Picture+447+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb_fwoj463Mrs4gbYXNFpXrOJFTX4_fbkqnG7tUVP5hlB484yWKNJHCmyK_tZj6kXcosGGNnB_NxXzCiSIbEPCOtNmhJ0LoOuywYiW0jvUu9BDd1twKWE5OVrxBcl79WgDYAyEMiPJMU/s320/Picture+447+copy.JPG" width="320" /></a></td></tr>
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EzMcZEVw2wc02byQVftzNxFC-_P1hgq8-kWABS5O4im-wEpKb6EaMXir4mYMybC3rTU6XaI7cziOvzICBxjgCDJZM4hD7aJ01JN-NKkyFNHMSBe-DdPuGIsoHOVskVGCFVf-3qbpwd8/s1600/Picture+453+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EzMcZEVw2wc02byQVftzNxFC-_P1hgq8-kWABS5O4im-wEpKb6EaMXir4mYMybC3rTU6XaI7cziOvzICBxjgCDJZM4hD7aJ01JN-NKkyFNHMSBe-DdPuGIsoHOVskVGCFVf-3qbpwd8/s320/Picture+453+copy.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">This year i decided to try my hand on some baked mooncake. Pardon me, i do not like mooncakes due to the thick filling inside. These are my maiden attempt, hope it does not look too hideous. Hee! I'm glad that i tried, my DH said it was delicious. I did 3 lotus paste with red bean and 41/2 using red bean paste. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">I'm submitting this post to: <strong><span style="color: #073763;">Aspiring Bakers #11: Mid-Autumn Treats (September 2011) </span></strong><a href="http://happyhomebaking.blogspot.com/2011/09/aspiring-bakers-11-mid-autumn-treats.html"><span style="color: #660000;">http://happyhomebaking.blogspot.com/2011/09/aspiring-bakers-11-mid-autumn-treats.html</span></a></span><span style="color: black;"> </span><span style="color: black;">hosted by HAPPY HOME BAKING</span></div><span style="color: blue; font-size: x-small;"><strong></strong></span><br />
<span style="color: black;"><strong>Ingredients</strong> <em><span style="font-size: x-small;">(Makes 7 1/2 mooncakes)</span></em></span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><span style="color: black;"><u>A</u> (Mooncake Pastry)</span></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">150g plain flour</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">50g icing sugar</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">25g full cream milk powder</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">12g custard powder</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">3/4 tbsp baking powder**</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">50g shortening</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">25g salted butter</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">1 large egg</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><span style="color: black;"><u>B</u> (Fillings)</span></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">90g lotus seed paste</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">330g red bean paste</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">some toasted melon seed</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><span style="color: black;">Method</span></strong></div><ol><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;"><strong>Mooncake Pastry</strong>: Mix ingredient A till well combined. Divide into 50g each. Put it in the fridge for 15 mins. </span></div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;"><strong>Fillings:</strong> Knead the red bean paste and add melon seed until combined. Divide each paste into 60g. Set aside in the fridge.</span></div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">Wrap fillings with Mooncake Pastry. roll into balls. Arrange on a lined baking tray. Brush the top with beaten egg yolk and place some melon seeds on top.</span></div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">Bake in a preheated oven at 190C for 20-25 mins until golden brown.</span></div></li>
</ol><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><span style="color: black;">Notes</span></strong></div><ul><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">I used 30g lotus paste to wrap 30g red bean paste. </span></div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">Original recipe called for lotus paste with salted yolk. I replace the margarine with salted butter.</span></div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">The pastry was very soft, so have to work quickly. I chilled the wrapped ball for 10 mins to prevent the pastry from spreading. (i got a pair of very warm hand)</span></div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">Will try to reduce to 180C, my oven seem too hot and causes eruption on the mooncake. (Look like volcano, than mooncakes)</span></div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: black;">Will try to remove the baking powder or reduce.</span></div></li>
</ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-size: x-small;"><span style="color: black;">Adapted from: Mooncake Sonata by Alan Ooi</span></span></div>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-13035030252022576622011-09-12T02:29:00.003+08:002011-09-15T02:38:28.198+08:00Mixed flavour mini Snowskin Mooncake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8EqlhmxIGcc_vdGKSgph4KCK5G1uMAP9nMVUWPf-Qk-HP5HU9wf-PgvuQzIeueVAhtW1ckq7Op-YUoi1Fbr2gehwy-fdsojl9Zl4WIYNmJbrhCx2vJm8onpEC8Ql8NPHjB6jT7zaWmE/s1600/Picture+411+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8EqlhmxIGcc_vdGKSgph4KCK5G1uMAP9nMVUWPf-Qk-HP5HU9wf-PgvuQzIeueVAhtW1ckq7Op-YUoi1Fbr2gehwy-fdsojl9Zl4WIYNmJbrhCx2vJm8onpEC8Ql8NPHjB6jT7zaWmE/s400/Picture+411+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Chocolate and Green tea snow skin with red bean filling add with melon seed and cream cheese.</span></td></tr>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHTP1RlVY4j7-QUryKwoEQZISGr5DPYQkUZ09Vz_dZjjDrXOlV78LM09rYPJTMGvZDzw2xlCS-R9LbbPaSw_NGL_CfOhjcX1y74jRVJ9jKTSerEA4fbW3jXuVnxWyKUeiwopc9sfs8M8/s1600/Picture+407+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHTP1RlVY4j7-QUryKwoEQZISGr5DPYQkUZ09Vz_dZjjDrXOlV78LM09rYPJTMGvZDzw2xlCS-R9LbbPaSw_NGL_CfOhjcX1y74jRVJ9jKTSerEA4fbW3jXuVnxWyKUeiwopc9sfs8M8/s400/Picture+407+copy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">There are 4 types of flavour mooncake in these picture.</span></td></tr>
</tbody></table>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
<span style="color: black;">I'm submitting this post to</span> <a href="http://happyhomebaking.blogspot.com/2011/09/aspiring-bakers-11-mid-autumn-treats.html"><span style="color: #006699;">Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011)</span></a> <span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">hosted by </span><span style="color: #073763;"><strong>HAPPY </strong></span></span><span style="color: #073763;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">HOME</span> </strong></span><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="color: #073763;"><strong>BAKING</strong></span> and <span style="color: #073763;"><strong>{</strong></span><span style="color: #073763;"><strong>Event} Natural Colours Bakes </strong></span><span style="color: #4c1130;"><span style="color: black;">hosted by</span> <strong><span style="color: #073763;">HANKERIE</span></strong>.</span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuM3L-ZFhGrE7unhcMmQDsQXUe_M7qqXL2LNMKDRnSJAMWv5XGzt79eyU74erLSrIucLmTZD9GvBAxIbT1cCawMWjQAMwEbJ9VDbMsoPI77zSKBOoEfj2maTnESxPGqhjxxP8Oj9pljs/s1600/Picture+437+copy.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuM3L-ZFhGrE7unhcMmQDsQXUe_M7qqXL2LNMKDRnSJAMWv5XGzt79eyU74erLSrIucLmTZD9GvBAxIbT1cCawMWjQAMwEbJ9VDbMsoPI77zSKBOoEfj2maTnESxPGqhjxxP8Oj9pljs/s320/Picture+437+copy.jpg" width="239" /></span></a></div>
<span style="color: black;"><strong>Ingredients</strong> </span><br />
<span style="color: black;"><em><strong><span style="font-size: x-small;">(Makes about 19-20 mini mooncake)</span></strong></em></span><br />
<span style="color: black;"> <u><strong>A</strong></u></span><br />
<span style="color: black;">~ 95g Fried glutious rice flour </span><br />
<span style="color: black;"><em>(Kao Fen)</em></span><br />
<span style="color: black;">~ 120g icing sugar</span><br />
<strong><u><span style="color: black;">B</span></u></strong><br />
<span style="color: black;">~ 1 tsp matcha powder </span><br />
<em><span style="color: black;">(1/2 tbsp, if prefer stronger flavour)</span></em><br />
<span style="color: black;">~ 25ml hot water</span><br />
<span style="color: black;">~ 130ml green milk tea </span><br />
<span style="color: black;"><em>(Pokka premium green milk tea)</em></span><br />
<strong><u><span style="color: black;">C</span></u></strong><br />
<span style="color: black;">~ 20g shortening</span><br />
<span style="color: black;"> <em>(Crisco)</em></span><br />
<strong><u><span style="color: black;">D</span></u></strong><br />
<span style="color: black;">~ 450g red bean paste </span><br />
<em><span style="color: black;">(store bought)</span></em><br />
<span style="color: black;">~ 95g cream cheese</span><br />
<span style="color: black;"> ~ some melon seed (toasted lightly)</span><br />
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<strong><span style="color: black;">Method</span></strong><br />
<ol>
<li><span style="color: black;">Mix matcha powder into hot water (mix well), add into green milk tea and mix again. Put mixture into the fridge.</span></li>
<li><span style="color: black;">Measure kao fen and icing sugar. Sift them together in a medium bowl. Rub shortening into the sifted flour until crumbly mixture form.</span></li>
<li><span style="color: black;">Add in <strong>B</strong> and mix till soft dough form. (Do not over-work the dough, rest the dough for 15 mins in the fridge)</span></li>
<li><span style="color: black;">Knead the red bean paste, add melon seed knead till evenly combined. Measure 25g each and place 5g cream cheese in the middle and roll into balls. Place it on a tray, cover with cling wrap put it in the fridge.</span></li>
<li><span style="color: black;">Take the dough out measure 20g each roll into balls. </span></li>
<li><span style="color: black;">Sprinkle Kao Fen on work surface and hand. Press the dough into circle.</span></li>
<li><span style="color: black;">Take the dough and wrap the filling. (Pinch the ending tightly)</span></li>
<li><span style="color: black;">Press into mould and knock out. Store it in the fridge.</span></li>
</ol>
<strong><span style="color: black;"><u>Different flavour</u>:</span></strong><br />
<ul>
<li><span style="color: black;"><strong>Mocha Flavour</strong>- Replace the matcha powder with Cocoa powder and change the milk to coffee milk.</span></li>
<li><span style="color: black;"><strong>Chocolate Flavour</strong> - Replace the matcha powder with Cocoa powder and change the milk to chocolate milk.</span></li>
<li><span style="color: black;"><strong>Orange Flavour </strong>- 1 zest of small size orange and 155ml pure orange juice with some pulp. Prefer use bottle orange juice (not so sour).</span></li>
<li><span style="color: black;"><strong>Chocolate lotus paste </strong>- melted some chocolate and knead into the lotus. (best to use hand gloves, as it is quite messy)</span></li>
</ul>
<br />
<strong><span style="color: black;">Notes:</span></strong><br />
<ul>
<li><span style="color: black;">The mooncake are free of preservative, no essence or paste and colouring added. However, if prefer stronger flavour 1 tsp of paste can be added to enhance the snowskin.</span></li>
<li><span style="color: black;">I am using the plastic mould from phoon huat, pink in colour. I used 20g dough to 30g filling.</span></li>
<li><span style="color: black;">Lightly rub Kao Fen on the dough, before pressing into the mould. Store in container with a table cloth and cover the lid tigthly. (prevent water evapor dripping on the mooncake)</span></li>
</ul>
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<span style="color: black;">Will definitely keep this recipe, my MIL is a traditional person. But she loves these and requested for 3 boxes to be given to her. My 2nd year trying snowskin, have so much fun making this.</span><br />
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<span style="color: black;">Adapted from: </span><a href="http://blessedhomemaker.blogspot.com/2009/09/matcha-snow-skin-mooncakes.html"><span style="color: black;">http://blessedhomemaker.blogspot.com/2009/09/matcha-snow-skin-mooncakes.html</span></a><span style="color: black;"> with some changes.</span><br />
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<a href="http://hankerie.blogspot.com/2011/09/event-natural-colour-bakes.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SxF00xViGdU/TmJGgKyez1I/AAAAAAAAAOA/ffRnyWGERSE/s1600/hankerie_event.jpg" /></a><br />
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<br />muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com1tag:blogger.com,1999:blog-4583779281161218880.post-28077340849241491992011-09-12T02:29:00.002+08:002011-09-12T02:29:25.973+08:00HAPPY MID-AUTUMN FESTIVAL!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aM4ubNkfEsJ-COwqtItLHKDd1sOjHUpa2xPgHivXAaAk-vT8jSd5GzSiwP7BBvfzailewyM-JdvU_vbBF8s4heWp24nFuJapdTW-ogVZCcSsmJrCnIGZ1XpRR_HGWV0p0EO2femFIlE/s1600/mid-autumn_wallcoo_com_moon+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aM4ubNkfEsJ-COwqtItLHKDd1sOjHUpa2xPgHivXAaAk-vT8jSd5GzSiwP7BBvfzailewyM-JdvU_vbBF8s4heWp24nFuJapdTW-ogVZCcSsmJrCnIGZ1XpRR_HGWV0p0EO2femFIlE/s320/mid-autumn_wallcoo_com_moon+copy.JPG" width="320" /></a></div>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-14652693368859993822011-09-10T04:23:00.000+08:002011-09-10T04:23:49.136+08:00A simple farewell cake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KjQ6zAQR0-iw3JonQMwZJbps7CUjjolWYZLerLqqBgjwjTMD7-PYLp6IEoZV9-jPfS_v0jh6QoSHP-W4vjVhWjs8yMn3xXpPP1pi7NyWMZtpXLtA6m58nbU2TsCnHqBptO70TaSMSe4/s1600/Picture+279+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KjQ6zAQR0-iw3JonQMwZJbps7CUjjolWYZLerLqqBgjwjTMD7-PYLp6IEoZV9-jPfS_v0jh6QoSHP-W4vjVhWjs8yMn3xXpPP1pi7NyWMZtpXLtA6m58nbU2TsCnHqBptO70TaSMSe4/s400/Picture+279+copy.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VdQS5wzy6hKj7lgMy0gT8y6-nrEbARyippMEMiDZsJkxiiR_CI44c1FwhqKuJF_cV2FsW-JN7GpMAf_JyZaeW0wEoMzlK3ZEf8Hc1PRlO-JXo70PURy_qBpKvfLIvjrkD0s-E5gkkAc/s1600/Picture+275+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VdQS5wzy6hKj7lgMy0gT8y6-nrEbARyippMEMiDZsJkxiiR_CI44c1FwhqKuJF_cV2FsW-JN7GpMAf_JyZaeW0wEoMzlK3ZEf8Hc1PRlO-JXo70PURy_qBpKvfLIvjrkD0s-E5gkkAc/s400/Picture+275+copy.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="background-color: white; color: black;">Steam chocolate cake</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white; color: black;">My son school had a trend going on, his teacher leaving one by one. First was his English teacher, who suddenly inform the school that she was leaving after her holiday. Meanwhile, my dear son was still trying to adapt of the sudden changes. Then came a part-timer and she called it quit too! 2 weeks later, my friend told me that the Chinese teacher was leaving too. What a waste, i like this Chinese teacher alot. She was a patient lady, whom shower her students with lots of care and concern. My son was very attached to her, so i ask my son what he would like to give his teacher as a farewell gift without thinking he told me cakes. My dear son enjoys baking alot and he would pester me daily to let him bake. So i source around for kids friendly recipes and decided on this. These cake was recommended by many blogger and was given very good rating for it. Yes! It the steamed chocolate cake heard that it was very moist and chocolaty. But too bad, i didn't have the chance to taste it. A last minute bake too, as you can see from the foto that it was very dim. Luckily, i still have some left over cream from my previous BB full mth cupcakes. My mind was too tired to think of any design, but i went ahead and do the piping. Hee! Just let the hand do the work, without thinking.</span></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0tpsqSprx9T4U7v3T30PpieIz_tqIvW4Zu34I1GVy0RwDzL8lFngKkTcPa9oxG7zhoeYINp-2Agkm-mulOg2eGceKQloi2SyypWgxzMCL46pN4xZZcGgOrg1hOf3LaRpCaw0cVhqnNo/s1600/Picture+248.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0tpsqSprx9T4U7v3T30PpieIz_tqIvW4Zu34I1GVy0RwDzL8lFngKkTcPa9oxG7zhoeYINp-2Agkm-mulOg2eGceKQloi2SyypWgxzMCL46pN4xZZcGgOrg1hOf3LaRpCaw0cVhqnNo/s200/Picture+248.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLT2tn9Mu2usKl9zDmKAZ5TfvuDIy3r_85V5sgVrK1_yfsUhg4q6G7qC23QhUpbwe6R-4V11Wo0GJINT1rOwnxTsofQCVa_dZtt3aPWES50u7jWKw2nEjhV0FLUU91vHsI0BRJS0xbTMg/s1600/Picture+255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLT2tn9Mu2usKl9zDmKAZ5TfvuDIy3r_85V5sgVrK1_yfsUhg4q6G7qC23QhUpbwe6R-4V11Wo0GJINT1rOwnxTsofQCVa_dZtt3aPWES50u7jWKw2nEjhV0FLUU91vHsI0BRJS0xbTMg/s200/Picture+255.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GtRZbnSHjp11W7lqZZaVJdHCjQUIE0WtAaesIZb5B-X8zkb9w6QyUKa_fLrXL3FZ4UDI13J0ehjXx5PDByH_5QRzsrr_1Y5oR_ZG2rZSoPHmULWbPLhhxG8xTkqgXjskQYpaJ27htu0/s1600/Picture+261.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GtRZbnSHjp11W7lqZZaVJdHCjQUIE0WtAaesIZb5B-X8zkb9w6QyUKa_fLrXL3FZ4UDI13J0ehjXx5PDByH_5QRzsrr_1Y5oR_ZG2rZSoPHmULWbPLhhxG8xTkqgXjskQYpaJ27htu0/s200/Picture+261.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0QZmc72mTTuKB5PW6bo12ByaP0j5JagsE60kmmGMH7ietGD-csmNNRGfz4wxE80-kGMVjaEjesNJmgGNkSRCOX3_VETFB7JUsBG8Bl1o1aCQREjkY7okV9YaumhVC2AjyF5IW_Od3vE/s1600/Picture+264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0QZmc72mTTuKB5PW6bo12ByaP0j5JagsE60kmmGMH7ietGD-csmNNRGfz4wxE80-kGMVjaEjesNJmgGNkSRCOX3_VETFB7JUsBG8Bl1o1aCQREjkY7okV9YaumhVC2AjyF5IW_Od3vE/s200/Picture+264.jpg" width="200" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedyqDfFsxkYXZ0D8r6xHTzQmZTiK5U5I5Fzt9sS5RSfJ3ZR76D9EFoxSVQ_RY2Ac2BF0AXdAGekZO0C3kc2RGloxK0d5zhutEQV4tHDYosfavOSQCHOGWKSqxzShNSg-FcPyDo95H2qA/s1600/Picture+266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedyqDfFsxkYXZ0D8r6xHTzQmZTiK5U5I5Fzt9sS5RSfJ3ZR76D9EFoxSVQ_RY2Ac2BF0AXdAGekZO0C3kc2RGloxK0d5zhutEQV4tHDYosfavOSQCHOGWKSqxzShNSg-FcPyDo95H2qA/s400/Picture+266.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: black; color: #eeeeee;">Indeed a very serious student..<span style="background-color: white;"><span style="color: black;"></span></span></span></td></tr>
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</div>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com1tag:blogger.com,1999:blog-4583779281161218880.post-87425011090870008712011-09-02T04:12:00.000+08:002011-09-02T04:12:39.931+08:00Steam tofu with minced meat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmXOx0TzaTyAYNyGmS7qpcqRc7DjG40LFBzwW6eLxjRT62BvFhqyxghpRm_Z9SjysC6KxaqOS8U2k7LFPWpHOFYkxBi2XaRnzxDo72W7RG_l3b_ncdzaUp489gBMEDhhS-FJ-3rTCVFY/s1600/Picture+284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmXOx0TzaTyAYNyGmS7qpcqRc7DjG40LFBzwW6eLxjRT62BvFhqyxghpRm_Z9SjysC6KxaqOS8U2k7LFPWpHOFYkxBi2XaRnzxDo72W7RG_l3b_ncdzaUp489gBMEDhhS-FJ-3rTCVFY/s400/Picture+284.jpg" width="400" xaa="true" /></a></div><br />
A easy dish that i learnt recently from Sam Leong demo classes. The actual topping was scallop, but i changed to minced meat. My DH loves it alot due to the gravy and my golden mouth who hates veg also google it up without any grumbling.muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-18776516827708236342011-09-02T03:57:00.000+08:002011-09-02T03:57:10.290+08:00Vanilla lemon cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58ZFvSR6mMabPgAqDWVO5ta6ifsMiFpu9WkDscUphaer0yk1gVkaiq9MbuvM52zr4yNDd2NB4Ol5klj5tZYya8Z3y9Rkp46PzS1ryW2pDlMGqy4ZrX6UCD2GgopXxx4YzjG8wjcaR5-I/s1600/baking+1+927+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58ZFvSR6mMabPgAqDWVO5ta6ifsMiFpu9WkDscUphaer0yk1gVkaiq9MbuvM52zr4yNDd2NB4Ol5klj5tZYya8Z3y9Rkp46PzS1ryW2pDlMGqy4ZrX6UCD2GgopXxx4YzjG8wjcaR5-I/s320/baking+1+927+copy.JPG" width="320" xaa="true" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQObMkstUchSjx2WdyF8v_8XrNvtNrhGf3xn-Zta41isucRJPt1h-wWtjGnKYLksnBOm3L29o1T5DdXcUyXqpg4Fx3_p7IuMnRGpgVKH5V9wDua9T-_7yUnMctD_FEG5Wu5MqQJ4RWJBo/s1600/baking+1+910+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQObMkstUchSjx2WdyF8v_8XrNvtNrhGf3xn-Zta41isucRJPt1h-wWtjGnKYLksnBOm3L29o1T5DdXcUyXqpg4Fx3_p7IuMnRGpgVKH5V9wDua9T-_7yUnMctD_FEG5Wu5MqQJ4RWJBo/s200/baking+1+910+copy.JPG" width="200" xaa="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTjnOCWmefKoCFc4oVFzi28MGURN9sRKwtREYXZUI8jtWkPFzo40LVkL88lqDOLrQ2pIhxpZUFRwTDRUqINoJCX_Tt-ehHxmOqqk4KxxJ8tlG22rWziASqIbLGuSj4qjys0UwRhrAEXU/s1600/baking+1+938+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTjnOCWmefKoCFc4oVFzi28MGURN9sRKwtREYXZUI8jtWkPFzo40LVkL88lqDOLrQ2pIhxpZUFRwTDRUqINoJCX_Tt-ehHxmOqqk4KxxJ8tlG22rWziASqIbLGuSj4qjys0UwRhrAEXU/s200/baking+1+938+copy.JPG" width="200" xaa="true" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zKB5XToV8Z86mAYAO2LSKOnTkYwVH38DZWvf0CjyLzdAH7o1XFay5pQYM6kGNKUisuE1wbqEBvAaqEN53fjFLt8zbZbNEO81iOkD7xgprJgPGNFCx6JUS5Jfb1ZiDprT98VvCy3GV_Y/s1600/baking+1+942+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zKB5XToV8Z86mAYAO2LSKOnTkYwVH38DZWvf0CjyLzdAH7o1XFay5pQYM6kGNKUisuE1wbqEBvAaqEN53fjFLt8zbZbNEO81iOkD7xgprJgPGNFCx6JUS5Jfb1ZiDprT98VvCy3GV_Y/s200/baking+1+942+copy.JPG" width="200" xaa="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckK-CXxByjLF15cKI2H97uNTgvc3UrmYwb0LMATSmBcdsKCTekKZammxbp3g5PgUDlpXngQG0cbeEe0_64SEcFhPn2hIRMRzRKKU8r_VQRubURg0gOPJIJXPmS13KXsc1f1BO9OEmhAQ/s1600/baking+1+930+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckK-CXxByjLF15cKI2H97uNTgvc3UrmYwb0LMATSmBcdsKCTekKZammxbp3g5PgUDlpXngQG0cbeEe0_64SEcFhPn2hIRMRzRKKU8r_VQRubURg0gOPJIJXPmS13KXsc1f1BO9OEmhAQ/s200/baking+1+930+copy.JPG" width="200" xaa="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="justify" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> A simple butter cream cupcakes for my dear friend baby 1st month celebration. Hopefully, she will like it :). These was a last minute decision to bake for her, as she told me she forgot to order cupcakes for her daughter. So i thought of baking some cupcakes for her as an surprise, but i ran out of whipping cream so i substitute with butter cream. Hope my poor piping skill do not scare her. Phew! These was bake at 9 pm the day before her invitation, everything was in a hurray and i was left for my poor brain to do with anything that came to my mind.</div><br />
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</div>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-44382733749608436442011-08-24T04:11:00.001+08:002011-08-24T04:13:44.497+08:00Apple Crumble Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-4l4K1dWI_nJICAHsMbJn8bGadVP0wlxACO0wo6IfNM-hbn3BrT00pBHNu1_oAOhY_CIbCkctvUy8lyGTh451Nnuq9Dc_xLn0vHHHQuo0obp8A9ZEjG_SC9lRtBCKaE_6S2_1nUY0-M/s1600/baking+1+947+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-4l4K1dWI_nJICAHsMbJn8bGadVP0wlxACO0wo6IfNM-hbn3BrT00pBHNu1_oAOhY_CIbCkctvUy8lyGTh451Nnuq9Dc_xLn0vHHHQuo0obp8A9ZEjG_SC9lRtBCKaE_6S2_1nUY0-M/s400/baking+1+947+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Have been wanting to bake an apple pie, which taste like McDonald. Initially i thought McDonald apple pie was make from puff pastry, but after doing some research i realised that the loving apple pie that i ate was deep fry type, which i find it very unhealthy for my kids to eat. So i google the website for some easy and delicious pie to satisfied my craving.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"> Here i have to thanks Janine for hosting this month event or i will never found these and they are really yummy :O "<b>I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of <a href="http://not-thekitchensink.blogspot.com/"><span style="color: #2288bb;">Not the Kitchen Sink</span></a>!</b>" </span></div><div class="separator" style="clear: both; text-align: justify;"><a href="http://not-thekitchensink.blogspot.com/2011/08/aspiring-bakers-10-easy-as-pie-august.html"><span style="color: blue;">http://not-thekitchensink.blogspot.com/2011/08/aspiring-bakers-10-easy-as-pie-august.html</span></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"><strong>Ingredients</strong> <strong><em>(Makes 12-13 Tarts)</em></strong></span></div><div class="separator" style="clear: both; text-align: justify;"><strong><u><span style="color: black;">Sweet pastry</span></u></strong></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">- 125g cold butter, (cut into cube)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">- 30g icing sugar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">- 1 egg yolk, (i used large egg, weighing 70g egg yolk)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">- 180g plain flour</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">-1/4 tsp salt</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><strong><u><span style="color: black;">Filling </span></u></strong></div><span style="color: black;">- 5 green apple, (skin remove, encore and diced)</span><br />
<span style="color: black;">- 45g brown sugar</span><br />
<span style="color: black;">- 30g butter</span><br />
<span style="color: black;">- 1 tsp ground cinnamon</span><br />
<span style="color: black;">- 1 tbsp lemon juice</span><br />
<span style="color: black;">- 1 tsp potato starch, (mix with 1 tsp water)</span><br />
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<span style="color: black;"><strong><u><span style="color: black;">Crumble topping</span></u></strong> </span><br />
<span style="color: black;">- 40g cold butter</span><br />
<div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">- 35g caster sugar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">- 45g plain flour</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">-20g ground almond</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"><br />
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</span></div><div class="separator" style="clear: both; text-align: justify;"><strong><span style="color: black;">Method</span></strong></div><div class="separator" style="clear: both; text-align: justify;"><strong><u><span style="color: black;">Sweet pastry</span></u></strong></div><ol><li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Sift flour and icing sugar together and add salt.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Using a pastry cutter cut the butter into the flour mixture until it resemble bread crumb.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Add egg yolk and mix till soft dough form. Put it into the fridge to chill for at least 30 mins.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Take out the pastry, put in between 2 sheets of plastic or baking paper. Roll into thin sheet about 0.5cm.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Remove one sheet, invert and place pastry to cover the tarts moulds.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Spread pastry to cover and press the side to remove excess pastry.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Repeat till pastry are used up and put it back into the fridge for chill for 30 mins.</span></div></li>
</ol><div class="separator" style="clear: both; text-align: justify;"><strong><u><span style="color: black;">Filling</span></u></strong></div><ol><li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Put all ingredients into a pot except the corn flour and water.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Using low heat cook the apple till soft.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Add the potato starch with the water mix well, slowly pour in the mixture and stir till thicken.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Remove and set aside to cool.</span></div></li>
</ol><div class="separator" style="clear: both; text-align: justify;"><strong><u><span style="color: black;">Crumble topping</span></u></strong></div><ol><li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Sift flour and ground almond. Add in the sugar and mix well.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Using a pastry cutter cut the butter into the flour mixture until it resemble bread crumb.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Put it into the fridge to chill until use.</span></div></li>
</ol><div class="separator" style="clear: both; text-align: justify;"><strong><u><span style="color: black;">Assemble tart</span></u></strong></div><ol><li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Take the tarts out from fridge and spoon filling into the tarts (i used 3 tsp full in 1 tart).</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Sprinkle crumble topping onto it and bake in a preheated oven for 25 mins or until slightly browned.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Remove tarts and cool on rack.</span></div></li>
</ol><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Some parts of the filling and crumble topping was fully adapted from Happy Flour. Thank you Happy Flour for sharing these finger licking pie. </span><a href="http://happyflour.blogspot.com/2011/02/apple-crumble-pie.html"><span style="color: black;">http://happyflour.blogspot.com/2011/02/apple-crumble-pie.html</span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"><br />
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</span></div><div class="separator" style="clear: both; text-align: justify;"><strong><span style="color: black;">Notes:</span></strong></div><ul><li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Sweet pastry was prepared 1 day in advanced. Do not over mixed the dough or it will be tough.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">For sweet pastry and crumble topping can be done by rubbing in method using finger / using fork to rub / pastry cutter or food processor. </span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Salted butter was used in my pastry to enhance the pie. (personal preferences).</span></div></li>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcTLXyZL8gM8tP0N0iuwaEIrzoa3OepWNg0A0WruBoK8tSrTuYGFEnJx1dBOfs3U-VmvCX-QxpH0AJiR7ra9yXjU8Q14ZnJ5y3MygrmvqirQSEWufbvxp7J5noIKTYbD46YGySk_UXLE/s1600/baking+1+663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcTLXyZL8gM8tP0N0iuwaEIrzoa3OepWNg0A0WruBoK8tSrTuYGFEnJx1dBOfs3U-VmvCX-QxpH0AJiR7ra9yXjU8Q14ZnJ5y3MygrmvqirQSEWufbvxp7J5noIKTYbD46YGySk_UXLE/s400/baking+1+663.jpg" width="400" /></a></div>A healthy cooling smoothie to pair with the heatiness...muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com1tag:blogger.com,1999:blog-4583779281161218880.post-70881025866121876242011-08-15T04:14:00.002+08:002011-08-15T04:18:14.518+08:00Durian Puff<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBqEazCKwxqzufx_OheHfzJNVQSCYQtoC9y-cKONACHgl0aFWUK_MgbnNU0GMXmmdJQJYiXV_HNHGFNP4SwcHPLVkFPZmiiYiN-L0GN5G8BuygGPlycXui_o4PmM0OvBCwVrVTugi4FM/s1600/baking+1+693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBqEazCKwxqzufx_OheHfzJNVQSCYQtoC9y-cKONACHgl0aFWUK_MgbnNU0GMXmmdJQJYiXV_HNHGFNP4SwcHPLVkFPZmiiYiN-L0GN5G8BuygGPlycXui_o4PmM0OvBCwVrVTugi4FM/s320/baking+1+693.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZYCZiyiz6y2B3kj6NgJSQY_XCg9SCOyBaW14pdAgLJMZlPsZDAyvswB53elHKprN7f2BtZV4XiKQ_lQWuXUgzA9WDCAtI5XN40lpwbbWbCR5ZVM3F7SV8LOt3mJ3z7gb3drrx5Vjjsc/s1600/baking+1+651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZYCZiyiz6y2B3kj6NgJSQY_XCg9SCOyBaW14pdAgLJMZlPsZDAyvswB53elHKprN7f2BtZV4XiKQ_lQWuXUgzA9WDCAtI5XN40lpwbbWbCR5ZVM3F7SV8LOt3mJ3z7gb3drrx5Vjjsc/s320/baking+1+651.jpg" width="320" /></a></div><span style="color: black;">Sorry for MIA again. Just had 2 of wisdom tooth extract and currently on pain killer that cause drowsiness. Have been in dazed and the pain OMG! Finally, its over 4 horrible tooth remove cum a damage nerve all done. Hopefully the wound recover fast and the day for my stitches to be remove. Horray! No more dentist :< plss.. It durian season now and i can't resist the urge to gobble them up. Ssh! my third attempt on choux pastry, don't understand why i can't get the right consistent of the custard side. My puff was consider ok lol! But the custard always turn out runny and the stubborn gal refused to buy instant custard. No choice now have to go back to whipping cream to replace custard.</span><br />
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<strong><span style="color: black;">Ingredients</span></strong><br />
<u><em><strong><span style="color: black;">Durian cream</span></strong></em></u><br />
<span style="color: black;">600g durian pulp, (blended)</span><br />
<span style="color: black;">180g whipping cream, (whipped)</span><br />
<span style="color: black;">2 tbsp icing sugar</span><br />
<span style="color: black;">21/2 tbsp milk</span><br />
<span style="color: black;">21/2 tbsp golden syrup or honey</span><br />
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</span><br />
<u><em><strong><span style="color: black;">Choux Pastry</span></strong></em></u><br />
<span style="color: black;">250ml water</span><br />
<span style="color: black;">100g butter</span><br />
<span style="color: black;">150g cake flour</span><br />
<span style="color: black;">1 tsp baking powder</span><br />
<span style="color: black;">1/4 tsp salt</span><br />
<span style="color: black;">4 Large eggs</span><br />
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<span style="color: black;">Will be continue....</span><br />
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muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com1tag:blogger.com,1999:blog-4583779281161218880.post-5616645029367216872011-08-01T03:45:00.002+08:002011-08-01T03:47:16.539+08:00Easy Bananas Chocolate cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwVG2bWLLPMcOxLy2rIPT4SaYUnwEnJAd9j56RsAJxf37AY4CpA0Yq-CfArdwx9DNMECCf18JN57pWxmE33VZ576MHgofZbHKEy8jO_IIRoqRXh2RO1D-8O9VmqWF1BmSUochAL-EPv8/s1600/baking+1+495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwVG2bWLLPMcOxLy2rIPT4SaYUnwEnJAd9j56RsAJxf37AY4CpA0Yq-CfArdwx9DNMECCf18JN57pWxmE33VZ576MHgofZbHKEy8jO_IIRoqRXh2RO1D-8O9VmqWF1BmSUochAL-EPv8/s400/baking+1+495.jpg" t$="true" width="298" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aMS0Jlz0x1PNPGcBrAcHvPwIcll0veZNexB1EpKYmdcXK9kK0z6VGdLNeDPUAG40P3LIH-wJPd-uR_74sMHVRcEjOedJuwsKZlrek33BZIDy0Wl7-NNxPMnAsLJE9hTy7bSjB2QiI-M/s1600/baking+1+490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aMS0Jlz0x1PNPGcBrAcHvPwIcll0veZNexB1EpKYmdcXK9kK0z6VGdLNeDPUAG40P3LIH-wJPd-uR_74sMHVRcEjOedJuwsKZlrek33BZIDy0Wl7-NNxPMnAsLJE9hTy7bSjB2QiI-M/s400/baking+1+490.jpg" t$="true" width="400" /></a></div><span style="color: black;">Previously</span><span style="color: black;">, i baked a banana chocolate cupcakes and gave some to my sisters. The feedback was excellent and my elder sis was craving for it. So i decided to bake some to fulfill her bananas craving (monkey loves it) Ssh! Hopefully, she was not reading this! I think it the bananas that makes this cakes so moist and yummy...</span><br />
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<strong><span style="color: black;">Ingredients (Makes a "9 inch square tin")</span></strong><br />
<strong><span style="color: black;">(A)</span></strong><br />
<span style="color: black;">200g caster sugar</span><br />
<span style="color: black;">200g brown sugar</span><br />
<span style="color: black;">250g cake flour</span><br />
<span style="color: black;">70g cocoa powder</span><br />
<span style="color: black;">11/2 tsp baking powder</span><br />
<span style="color: black;">11/2 tsp baking soda</span><br />
<span style="color: black;">1/2 tsp salt</span><br />
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</span><br />
<strong><span style="color: black;">(B)</span></strong><br />
<span style="color: black;">2 Grade A eggs (70g with shell)</span><br />
<span style="color: black;">3 medium bananas</span><br />
<span style="color: black;">90ml water</span><br />
<span style="color: black;">90 ml chocolate milk</span><br />
<span style="color: black;">60ml unsalted butter (melted)</span><br />
<span style="color: black;">1 tsp vanilla essence</span><br />
<span style="color: black;">1 tsp banana essence</span><br />
<span style="color: black;">80g chocolate chips</span><br />
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</span><br />
<strong><span style="color: black;">Methods</span></strong><br />
<ol><li><span style="color: black;">Whisk <strong>Ingredients</strong> <strong>A</strong> together well.</span></li>
<li><span style="color: black;">In another large bowl, whisk <strong>Ingredients B</strong> well.</span></li>
<li><span style="color: black;">Add <strong>Ingredients B</strong> to <strong>Ingredients A </strong>stir until combined.</span></li>
<li><span style="color: black;">Pour into the lined and well greased tin.</span></li>
<li><span style="color: black;">Bake it in a preheated oven 180C for 45 minutes.</span></li>
</ol><span style="color: black;">Adapted with some changes from:</span> <a href="http://joyofbaking.com/ChocolateBananaCake.html">http://joyofbaking.com/ChocolateBananaCake.html</a>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com1tag:blogger.com,1999:blog-4583779281161218880.post-75298465463211832622011-07-30T03:54:00.001+08:002011-08-02T01:49:36.209+08:00Pandan Kaya Roll<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijb7nc3oSfrMFEm1G3u8FvQaAt9Q0mQdeOBq5G7pwcJwYkGgl2MuWJf4VkSse4g31lI24CqsPyk7DFbgxLYnj1Zaw2qagmuXdUvCL0ZKAEpTRr4FmYVjKxOKwXq13mwVNZw8suitnTHkg/s1600/baking+1+532+copy.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijb7nc3oSfrMFEm1G3u8FvQaAt9Q0mQdeOBq5G7pwcJwYkGgl2MuWJf4VkSse4g31lI24CqsPyk7DFbgxLYnj1Zaw2qagmuXdUvCL0ZKAEpTRr4FmYVjKxOKwXq13mwVNZw8suitnTHkg/s400/baking+1+532+copy.jpg" t$="true" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvWR6YNUDJhZvqQMaqrlt0B6zeeOHChvVb7IizWrq9YkkeLQwdK-q9jre3nrci0hf3KQWaS3iZ2tCHl9feYJqVnxrutcVUnVzqNcttzLehLjXXsSBslfP1VXajmxw1JYmxoY4AXYGOuw/s1600/baking+1+537+copy.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvWR6YNUDJhZvqQMaqrlt0B6zeeOHChvVb7IizWrq9YkkeLQwdK-q9jre3nrci0hf3KQWaS3iZ2tCHl9feYJqVnxrutcVUnVzqNcttzLehLjXXsSBslfP1VXajmxw1JYmxoY4AXYGOuw/s400/baking+1+537+copy.jpg" t$="true" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNQ_8KqpRmCgHZIcaqPT_hO7RdesWn7KC21YWK44UM-9DQCWm9RvTxQNSx7Tmbewm9X5m-GliFhq2J9IQSvq_PREFwaVb7FxeGp5tW5hCdFA0R43cZpv7ASn-DVYx2lFSAIjOEb5uLPM/s1600/baking+1+548+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNQ_8KqpRmCgHZIcaqPT_hO7RdesWn7KC21YWK44UM-9DQCWm9RvTxQNSx7Tmbewm9X5m-GliFhq2J9IQSvq_PREFwaVb7FxeGp5tW5hCdFA0R43cZpv7ASn-DVYx2lFSAIjOEb5uLPM/s400/baking+1+548+copy.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">A simple Pandan Roll with kaya filling submitting to: <strong>Aspiring Bakers #9 July 2011 "Swiss Rolling Good Times" <a href="http://obsessedfoodie.blogspot.com/2011/07/aspiring-bakers-9-swiss-rolling-good.html">http://obsessedfoodie.blogspot.com/2011/07/aspiring-bakers-9-swiss-rolling-good.html</a></strong></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">After 2 flung cases i was a quite dishearten, so secretly i told myself, this is my finally attempt (the deadline reaching, i have no time). The cake was left to cool on my table and my heart was pounding again. I wonder can the cake be roll, will it break into strip or crack. No! These was easy no cracks, no strip and even allow my son to touch too. Actually, my DH requested for a pandan chiffon, he complaint that i did not bake his favourite pandan cake for a long time and he is misses it so much. While preparing the ingredients for the chiffon, i remember that some blogger recommend that Swiss roll can be bake in chiffon method. So i quickly took a tray out and lined it with baking paper and then at the moment i was wondering should i grease it (luckily i did). Now i can finally roll a Swiss roll cake, tho picture was not well taken and roll was not attractive enough; but i was very contented, my family loves it. Especially my son (his golden mouth), he even took the little crumb i trim away from the cake side to eat licking his finger after eating too.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><span style="color: black;">Ingredients</span></strong></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">80g plain flour</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">20g corn flour</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">1 tsp baking powder</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">1/4 tsp salt</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">4 egg yolks</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">50g castor sugar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">11/2 tbsp pandan juice</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">90g coconut milk</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">30g canola oil</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">1/4 tsp pandan paste (optional)</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">4 egg whites</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">1/8 tsp cream of tartar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">50g castor sugar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">80-90g kaya (own preference)</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><span style="color: black;">Method</span></strong></div><ol><li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;"> Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Sift the flour, baking powder and add the salt. Set aside.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Whisk the egg yolks and castor sugar until sugar dissolve. Add oil, pandan paste, coconut milk and flour ingredients mix till smooth.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Whip egg whites until foamy and add in the cream of tartar, following by the sugar. Continue whipping until stiff peak.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Mix the meringue with egg yolks mixture until well incorporated.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Pour it into the lined tin and bake it in a preheated oven at 200C for 15 minutes.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Unmould it immediately when done. when it is cool spread the kaya on the cake and roll it up.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Leave it in the fridge for 1 hour. Remove from fridge slice and serve.</span></div></li>
</ol><div class="separator" style="clear: both; text-align: justify;"><strong><span style="color: black;">Notes:</span></strong></div><ul><li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">For easy folding of meringue with egg yolks mixture, take 1/3 of the meringue and mix well. Then add into the rest of the meringue.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Pandan paste was added to enhance the fragrance, can be replace with green colouring.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">Trim all side of the cake.</span></div></li>
<li><div class="separator" style="clear: both; text-align: justify;"><span style="color: black;">I just grab the nearest tin around me.</span></div></li>
</ul>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com6tag:blogger.com,1999:blog-4583779281161218880.post-14803199529366164992011-07-27T03:59:00.001+08:002011-07-27T04:09:45.272+08:00Banana swiss roll<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqsvrLD5r4ptMKZFyLhB6a8OnA6pOrtYdeuQon8nl1s2kEDld4qtNL4FZK8duFqyoxhDmYlVi9eM3VOmXF5lbi5EpYGSmQrIDzceX0XA7LCxVop1WL2ZuD7Bv5cS9PiUMW6xztcC5dGE/s1600/baking+1+498+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqsvrLD5r4ptMKZFyLhB6a8OnA6pOrtYdeuQon8nl1s2kEDld4qtNL4FZK8duFqyoxhDmYlVi9eM3VOmXF5lbi5EpYGSmQrIDzceX0XA7LCxVop1WL2ZuD7Bv5cS9PiUMW6xztcC5dGE/s320/baking+1+498+copy.jpg" t$="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6eSuMw1K1JHV95pien6GCge0D1ms3JQhWu1SA6sVxXd9sH30qLGFOoxd1W7PnBRD4PldmQsCimVBczWmUnIDUUfHLGOlBb3MOTeG_bx8rJJ1F6Bry8midj8rKXh4isLyLwSRMxeKPk4/s1600/baking+1+516+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6eSuMw1K1JHV95pien6GCge0D1ms3JQhWu1SA6sVxXd9sH30qLGFOoxd1W7PnBRD4PldmQsCimVBczWmUnIDUUfHLGOlBb3MOTeG_bx8rJJ1F6Bry8midj8rKXh4isLyLwSRMxeKPk4/s320/baking+1+516+copy.jpg" t$="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sKHS9TlR8OKkwGdQE3BLb0iJ05W38fHdo-_40FPB7vuUAwRAFDH4nsNbVxLPAItiKeu7I7F61eREsBcipsU37G7IE3cOXtOWS0rxqvhxiLkNrNNdruH4x8kJCJH1OCf2ItMib682SMY/s1600/baking+1+522+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sKHS9TlR8OKkwGdQE3BLb0iJ05W38fHdo-_40FPB7vuUAwRAFDH4nsNbVxLPAItiKeu7I7F61eREsBcipsU37G7IE3cOXtOWS0rxqvhxiLkNrNNdruH4x8kJCJH1OCf2ItMib682SMY/s320/baking+1+522+copy.jpg" t$="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I wonder this Swiss roll was a success or failure again. I flung my previous one, it broke in strip while i tried to roll. These was a modified recipe, i did manage to roll up with slightly crack on the surface. But overall it was still quite good, i mean at least i can still roll up without any breaking in strip or pieces again. But i find it too soft and must really handle with care. It like rubbing lotion on a newborn baby. Phew! Finally manage to roll one after my third attempt. Maybe i should have try to make Swiss rolls like chiffon method.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"> I always find that baking chiffon cake are much more easier than sponge cake. Again and again, i end making the same mistake (too greedy) always tried to stuff too many cream and cut my fruit too thick. Oh! Boy look at my fatty Swiss roll, adorable right.... I used the left over cream and play around by piping on the roll. Horrible piping, i know (the cream was not thaw, left in the fridge for two days). But my DH loves this roll alot, he finish the whole roll all by himself. The only complain i receive was the roll was too fragile, must handle with care and his tummy is becoming dibo.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">The recipe was adapted from: <a href="http://smallsmallbaker.blogspot.com/2011/07/soft-spongy-banana-cake.html">http://smallsmallbaker.blogspot.com/2011/07/soft-spongy-banana-cake.html</a> </div><div class="separator" style="clear: both; text-align: justify;">The original recipe was from: <a href="http://wensdelight.blogspot.com/2011/03/soft-spongy-banana-cake.html">http://wensdelight.blogspot.com/2011/03/soft-spongy-banana-cake.html</a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Will be posting the recipes soon. </div>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-72578150074918396872011-07-25T17:41:00.001+08:002011-07-26T01:50:10.997+08:00Fudge chocolaty cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0CvlCXF3puDGdbVAFbd-QqfAw4SGvq9jK7NAWV12hH5uZP1Vkg8TUxTdU7nrko6AdPLz3-t0ifHHsVVu-x3hBjjw14QRKakvJkMephkhI3SLeWorRwEhog09NC5646AjOmQUS9NoL-s/s1600/baking+1+422+%2540+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0CvlCXF3puDGdbVAFbd-QqfAw4SGvq9jK7NAWV12hH5uZP1Vkg8TUxTdU7nrko6AdPLz3-t0ifHHsVVu-x3hBjjw14QRKakvJkMephkhI3SLeWorRwEhog09NC5646AjOmQUS9NoL-s/s320/baking+1+422+%2540+1.jpg" t$="true" width="320" /></a></div>Suddenly had the craving to take very chocolaty stuff. Hence, recently have been baking alot of chocolate cupcakes to cakes. I was suppose to make a fudge icing, but my laziness creep in, Therefore i just dust some icing sugar on the cake.<br />
<br />
<strong>Ingredients <em>(Makes a 9 inch square tin)</em></strong><br />
100g caster sugar<br />
100g brown sugar<br />
130g dark chocolate<br />
6 tbsps chocolate chips<br />
350ml chocolate milk<br />
300g self-raising flour<br />
130g unsalted butter, (<em>softened</em>)<br />
1/4 tsp salt<br />
1 large egg, (<em>beaten</em>)<br />
2 tsps vanilla essence<br />
some icing sugar to sprinkle<br />
<br />
Method:<br />
<ol><li>Grease and lined the cake tin. Preheat the oven to 180C.</li>
<li>Place half of sugar and chocolate in bowl. Heat the milk in a pan and when simmering remove from heat.</li>
<li>Add in the chocolate and sugar. Stir till chocolate melted and sugar dissolved.</li>
<li>In another bowl, whisk the butter, remaining sugar and vanilla essence until light and fluffly.</li>
<li>Stir in the beaten egg and whisk for a 5 minutes.</li>
<li>Mix in the chocolate mixture, 3 tbsps of the chocolate chips and flour.</li>
<li>Pour the ready batter into the cake tin, sprinkle the another 3 tbsps of chocolate chips and bake for 45 minutes or until just set.</li>
</ol>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-90345268481136839432011-07-25T03:59:00.000+08:002011-07-25T03:59:59.298+08:00Dulce de leche pound cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18Zj4b_4mGKUGVrx_rQYVATLOf4P2Ms_WRQiEaceSyoTKoh04rymlo4gl1wYJSwbWC1BMe6A0UnEHGaDOP_7SD_uuNM_F68_E7yPgMNIuacx5q2Pq9toW84KIhS1nP21QNyzkzyhgGWA/s1600/baking+1+233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18Zj4b_4mGKUGVrx_rQYVATLOf4P2Ms_WRQiEaceSyoTKoh04rymlo4gl1wYJSwbWC1BMe6A0UnEHGaDOP_7SD_uuNM_F68_E7yPgMNIuacx5q2Pq9toW84KIhS1nP21QNyzkzyhgGWA/s400/baking+1+233.jpg" t$="true" width="400" /></a></div><br />
<strong>Ingredients</strong> <em>(<strong>Makes 2 loaf tin or 8 inch square tin</strong>)</em><br />
<br />
160g unsalted butter<br />
60g caster sugar<br />
1/4 tsp salt<br />
2 tsp vanilla essence<br />
1 cup homemade dulce de leche<br />
200g plain flour<br />
40g corn flour<br />
2 tsp baking powder<br />
4 large eggs<br />
<br />
<strong>Methods</strong><br />
<ol><li>Sieve all flour twice and set aside.</li>
<li>Grease cake tin if using and preheat oven at 170C.</li>
<li>Cream butter and sugar till light and fluffy.</li>
<li>Add in salt, vanilla essence and dulce de leche, whisk till incorporated.</li>
<li>Turn to low speed slowly add in all the sifted flour and whisk till smooth and not lumpy.</li>
<li>Add in the eggs gradually one at a time, whisk well.</li>
<li>Pour the mixture into the prepared pan and bake at 170C for 1 hour.</li>
</ol>Adopted from: <a href="http://allthatmatters2rei.blogspot.com/2008/06/condensed-milk-pound-cake-ii.html">http://allthatmatters2rei.blogspot.com/2008/06/condensed-milk-pound-cake-ii.html</a> with some changes.<br />
<br />
<strong><u>Verdict of this cake</u></strong><br />
<ul><li>My DH and son like it alot, they had it for supper and breakfast. Each took two slices at ago.</li>
<li>Don't be fool by it appearance ( lousy presentation and foto taking), the pound cake itself was very moist and light..... I can't describe the feeling some furry feeling with the strong aroma of dulce de leche lingering in your mouth.</li>
<li>Will try to bake it again using the original recipes with condensed milk. </li>
</ul>Hope it not too bad for my first attempt!muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com0tag:blogger.com,1999:blog-4583779281161218880.post-2169484595895614262011-07-21T02:38:00.000+08:002011-07-21T02:38:33.710+08:00Assorted mini cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwZUVpqntQcJ932fjY1R4hTl4RuThgN801JjgeeIaIS62xzLYp44K1Wl4CzdpnbQ98acLr1t5aGZmQ07n8IDvOieaZOlR1mfNBabgKpo2efwqUAUMiy4Oq_sJxqeif73eT9CK_9Bw1nU/s1600/baking+1+319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwZUVpqntQcJ932fjY1R4hTl4RuThgN801JjgeeIaIS62xzLYp44K1Wl4CzdpnbQ98acLr1t5aGZmQ07n8IDvOieaZOlR1mfNBabgKpo2efwqUAUMiy4Oq_sJxqeif73eT9CK_9Bw1nU/s400/baking+1+319.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">These was a last minutes decision to bake for my dear son Bird Park outing with school. I didn't expected to have so huge patch of cupcakes made. But the batter was already done, so i decide to share with his classmate too. I packed 30 pieces in a box, 6 pieces in his lunch box and 6 in our stomach, 27 in another box for my DH colleague and left 9 for supper. Finally, settle the whole huge patch. Yummy!!! The assorted cupcakes are consists of chocolate chips, white chocolate chips, strawberry jam and Blueberry jam.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><strong>Ingredients</strong>: (<strong>Makes 76 mini pieces</strong>)<br />
125g unsalted butter<br />
1/2 tsp sea salt<br />
2 large eggs (70g each / i used white eggs/ slightly beaten)<br />
210 plain flour<br />
40g corn starch<br />
1 tbsp baking powder<br />
81/2 tbsp milk<br />
Some strawberry jam, blueberry jam, black and white chocolate chips (1/4 tsp on the cupcake and swirl)<br />
<br />
<strong>Method</strong><br />
<ol><li>Preheat oven at 190C for 15 minutes.</li>
<li>Sift all flour, baking powder and sea salt together. Mix well using a fork or spoon.</li>
<li>Using a mixer whisk the butter and sugar till light.</li>
<li>Add the eggs slowly.</li>
<li>Fold in the sifted flour, alternatively with milk in 3 patch.</li>
<li>Pipe the batter into the mini cupcakes holder till 80% full.</li>
<li>Sprinkle chocolate chips or spoon the jams on the batter.</li>
<li>Bake it for 20-25 minutes</li>
</ol>muimuihttp://www.blogger.com/profile/10637144396233331199noreply@blogger.com1