Wednesday, May 11, 2016

Pandan Chiffon Cake 青头仔戚风

曾经天天流连忘返的“家”, 如今且变得如此陌生。
如果不是要记录这颗心, 也不知何时才会回来。
深深的感谢好姐妹的这颗“爱心”, 帮我圆了“心”梦。
Pandan Chiffon Cake 青头仔戚风

6 Egg yolk (A)
40g Castor sugar
65g Corn oil
60g Pandan paste (10 pcs pandan leaves + 150g water, blend)
20g Fresh milk (I used coconut milk)
110g Cake flour (sifted)

6 Egg white (A)
85g Castor sugar (I reduced 80g)
  • Use electrical mixer to beat egg yolk and sugar till pale in colour.
  • Add in corn oil, pandan paste and fresh milk, mix well.
  • Add in cake flour, mix till well combined
  • In another bowl, beat egg white until foamy, add in sugar gradually, beat until almost stiff peak.
  • Add in 1/3 egg white into egg yolk mixture, mix well.
  • Fold in the remaining egg white batter till just incorporate.
  • Pour batter into 22cm chiffon mould.
  • Bake at preheat oven at 140C for 40 mins, 150C for 20 mins.
Note:
  • I used 20 pcs pandan leaves for pandan paste.
  • T oven- lower rack, 165C for 30 mins, 150 for 20 mins.
Recipe adapted from Sweethome小厨房

Tuesday, March 1, 2016

Honey Rose Osmanthus Tea 蜂蜜玫瑰桂花茶

Honey Rose Osmanthus Tea 蜂蜜玫瑰桂花茶

Ingredients

1 tbsp Manuka Honey
20 Dried rose buds
1 tsp Osmanthus 
350g Boiling water

Method 
  • Place all the ingredients (except honey) in a tea pot. 
  • Pour in boiling water and covered for 5 minutes. 
  • Stir in 1 tbsp manuka honey. Done

 Photobucket
I'm submitting this post to the event Little Thumbs Up [March 2016 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

Monday, February 22, 2016

Steamed Pork Ribs with Taucu Minced Bean Paste 豆酱蒸排骨

让人怀念的古早味~豆酱蒸排骨
I made this dish after being inspired by my SIL during our CNY reunion. Indeed this is an aunthentic and comfort chinese dish, so good worth trying it.
Happy Chap Goh Mei, 元宵节快乐~ 
Steamed Pork Ribs with Taucu Minced Bean Paste 豆酱蒸排骨

Ingredients
300g Pork rib, washed and pat dry

Marinate
1 thumb-sized ginger }
4 Chilli padi               }Blend
2 cloves garlic           }
1 1/2 tbsp tauchu minced bean paste (豆瓣酱)
1 tbsp tamarind sauce

Seasoning
1/2 tbsp oyster sauce
1 tsp light soy sauce
1/2 tbsp shaoxing wine
1 tbsp water
1 tbsp vegetable oil
1 tsp sesame oil
1 tsp sugar
1 tsp corn flour
pinch of salt and white pepper

Garnish
Some spring onion, chopped

Method
  1. In a mixing bowl, mix all the marinade ingredients and seasonings, stir well to combined. Add pork ribs and massage by hand,until all water is absorbed. Set aside for at least 30 minutes. (Mine marinate for 3 hours in the fridge)
  2. Place the marinated ribs in a steamer and steam for over middle high heat for 20 mins or until cooked.
  3. Garnish with chopped spring onions, done.
This post is link at Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids plus Cook and Celebrate: CNY at here

Saturday, February 20, 2016

Steamed Cocoa Coffee Lapis Bumi Cake 蒸咖啡可可千层蛋糕

Steamed Cocoa Coffee Lapis Bumi Cak
蒸咖啡可可千层蛋糕


Makes : One 7x7x1 square cake
Cup: base on a 250ml metric measuring cup

Ingredients1 cup (135g) all purpose flour, sifted
1/4 cup Horlick (62g)
5 eggs (grade A - without shell weight about 55g)(5 eggs=223g)
225g butter (i used golden churn)
4 tbsp kaya 
1/2 cup sugar (125g) 
1/4 cup condensed milk (62g)
1/2 tsp cocoa powder
1 tsp vanilla paste
1 1/2 tbsp instant coffee powder (nescafe) mix with 1 tsp cocoa powder, dilluted with 1 Tbsp of hot water. 
Some green and yellow food colouring (1 drop each)
Method : 

  1. Prepared a wok or a steamer, add enough water and heat it up, Lined the bottom of a 7x7 inches square cake tin.
  2. Sift all purpose flour and horlick together, set aside.
  3. In a mixing bowl, beat butter and sugar till light and pale.
  4. Add in eggs, one at a time, beating with low speed. Add in vanilla paste. 
  5. Beat in Kaya then condensed milk mix well.
  6. Add in flour and mixed to combine.
  7. Divide batter into 3 portions (890g/3); mix 1 portion (297g) with nescafe mixture, 1 portion(297g) with yellow food coloring and 1 portion (296g) with green food coloring. (i used natural food coloring from Queen's brand) Then divide each portion into 2 parts into small bowls each. (total of 6 parts; 2 nescafe, 2 yellow and 2 green parts)(148g each).
  8. Pour 1 part of green color batter into cake tin, loosely cover with a piece of aluminium foil and steam for  5 to 8 minutes or until the surface is not sticky when touches it. (Steam at middle heat ( about 6-7 mins) Follow with the yellow color batter, repeat the same process for steaming. Then follow with the nescafe batter. Repeat the same from green batter to yellow batter then final layer is the nescafe batter.
  9. Completed with another 30 mins steaming to further cook the cake. Remove the cake from the steamer to cool for 15 mins before removing from the cake tin.
Recipe adapted from here (Thanks Mui Mui).



Note : A bit sweet for my liking, will reduce sugar next time.
This post is link at Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids plus Cook and Celebrate: CNY at here

Coffee Marble Chiffon Cake 咖啡大理石戚风蛋糕

简简单单的蛋糕,只要一家人都吃的开心,那就足够了!
Coffee Marble Chiffon Cake 咖啡大理石戚风蛋糕
Mould : 1 x (20cm or 22cm) chiffon pan

6 egg yolks
20g castor sugar
1g salt
45g corn oil
90g milk
2tsp instant coffee + 1 tbsp hot water (mix well)
120g cake flour
10g corn flour

6 egg whites
80g castor sugar

Method
  1. Egg yolks, sugar and salt mix well. Add corn oil, milk, mix well
  2. Add in cake flour and corn flour, mix to incorporate.
  3. in another bowl, whisk egg white and cream of tartar till frothy, then pour in sugar gradually, whiks till a soft peak is formed.
  4. Fold egg white into the egg yolk mixture in 2 batches.
  5. Take about 1/3 batter(or 2 small bowl), mix with coffee mixture.
  6. Pour coffee batter into cake pan, then follow by original batter.
  7. Bake at perheated oven 175C for 45 mins or till cooked. 
  8. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and servce.
Noted : T oven - lower rack

Recipe reference Butter, Flour and Me.(Thanks Sis.)

Friday, January 29, 2016

Pineapple Tarts 黄梨饼 CNY 2016

黄梨饼是我从小到大, 从一而终的最爱!  其实从小开始, 已经跟黄梨饼结下不解之缘。犹记儿时过年, 小小的双手, 总会在妈妈一粒粒的太阳花形黄梨饼上穿梭(不是偷吃哦!), 将那些黄梨饼点上花芯。即使到今天, 妈妈依然坚持纯手工制作黄梨饼。身为她女儿的我, 虽然喜欢各种创新的造型, 不过对保留传统美味这一块, 却很坚持哦! 
今年开始有一些年饼小订单,忙碌之余,却乐再其中!:)
This is just a record for my CNY 2016 cookies Order~ Love shaped Pineapple tarts.
这里做个小记录,食谱恕不公开。

Tuesday, January 26, 2016

Daisy Coffee Cookies 雏菊咖啡饼 CNY 2016

选来这个已经bookmarked 了三年的食谱。
常常在部落格才惊觉时间流逝之快。
把握当下,就快快把它完成!
Daisy Coffee Cookies 雏菊咖啡饼

Ingredients

Cookie Base
130g butter
120g low protein flour
120g corn flour
40g icing sugar
pinch of salt
1 tsp vanilla essence

Coffee Topping
80g butter
80g plain flour
30g corn flour
30g icing sugar
1/2 tsp coffee paste (I used 1/2tsp nescafe + 1/4tsp cocoa powder + 1/2 tsp hot water)
  • For Cookie Base: Line the baking tray with baking paper.
  • Sift the flour together, set aside.
  • Cream together, butter, sugar and salt until light (about 2-3 minutes), add the vanilla extract, beating well till combined.
  • Add in flour into the butter mixture, stir to combine.
  • Using your hand press all the ingredient together until you get a smooth dough.
  • use cookie cutter to cut out cookie base and arrange in tray.
  • For Coffee Topping: Cream butter and icing sugar till light. Add in coffee paste, mix well. Add in flour and stir to combine. 
  • Scoop the soft dough in piping bag fitted with daisy nozzle.
  • Pipe coffee topping on top of the cookie.
  • Decorate with red sugar heart or hundred & thousands or silver balls. 
  • Preheat oven at 180C and bake for 20 mins or until the cookies are light golden.
  • Let them cool completely and keep in the airtight container.
Recipe refer : Jane's Corner
This post is link at Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids plus Cook and Celebrate: CNY at here