CHOCOLATE LAVA CAKE

(A)
Cooking chocolate 240g
Unsalted Butter 130g

(B)
Whole Egg 4
Caster sugar 4 tbsp
Vanilla essence 1tsp

(C)
Cake Flour 63g

Method:
1) Double-boil the (A) until dissolve well and set aside .
2) Whisk the (B) with electric beater until fluffy .
3) Pour (A) into (B) and whisk well, sift in flour and whisk well with electric beater not more than 30 seconds.
4) Grease the muffin tray with melted butter and dust some cocoa powder over it and pour in the chocolate mixture into the muffin tray and bake in a preheated oven 240°C for 7 minutes ( baking timing was actually according to your lovely oven, you may tried it in between 7 to 8 minutes ).

Notes : Always keep an eye while baking because according to difference oven has their own temperature...the melted chocolate was actually the un cook chocolate mixture . You may adjust the sweetness according to your own preference .

Very very easy. All u need is get a old type of rice cooker. Put whole garlic in the rice cooker. Then on power. Make sure is on " keep warm mode". then leave it alone for 17-20 days (do not open) remember don't Off the rice cooker power, after 18 days have passed open the pot and switch out bottom layer of garlic with top layer of garlic then keep the cooker closed for 5-7 more days. before taking them out to air dry, peel off one or two to check if they are done (color should be  black in colour) air dry them for 15 - 20 days in the shade

Let me show you this !!!Amazing BLACK GARLICS ..!!! Do you heard about the BLACK GARLICS ,,!! I really did this on my own experiment ..and success .. I really feel proud of myself
Share how to make this wonderful fermented black garlic at home.

1. Buy 15-20 bulbs of organic garlics (I used organic garlic from China & Holland). USE ONLY ORGANIC GARLIC.

2. In a electrical rice cooker that has cooking and warming settings, place the basket vegetable steamer at the bottom of the rice cooker. Place the garlic about 15-20 bulbs in an upright position in the rice cooker.

3. Spray the garlic with draft beer (any beer) lightly.( this is optional ) you also can omit

4. Closed the lid and plug the rice cooker, set it at warming. I recommend keeping the rice cooker in store. It smells really very strong. I kept mine on the store room, water is evaporating from the garlic very quickly about 4 days.. ha ha ...  i can be sure that the Dracula and vampire won't be knocking on your house door... ha ha ha

5. Leave it alone for 18-20 days. DO NOT OPEN PRIOR TO 15 DAYS.

6. Take the garlic out and place them on a tray and let it dry for another 20 days in a cool dark place.
( I dried mine in normal room temperature.)

7. Put the garlic in a Ziploc bag and store air type container.

8. Peel 3 bulb at a time and eat 3 with food or just eat like titbit.

9. Drink plenty of water

Happy Baking with Fiona Lau @BC

Hello Kitty Cookie Recipe

Makes 22 pieces | Prep Time: 15 minutes | Bake Time: 35 minutes
Recipe adapted and modified from Cartoon Cookies (Y3K Cookbooks)

Ingredients:

125g Butter (room temperature)
50g Icing sugar
125g Plain / All-purpose flour
75g Potato starch
50g milled cereal – we used cornflakes
Heart shaped decoration sugar (large)
Round shaped decoration sugar (small)

Method:

Preheat oven to 130-140 degree C. Line a baking sheet with parchment paper.

Combine Butter and icing sugar in a large bowl, mix well.

Add in sieved plain flour, potato starch and milled cereal. Mix again.

Pour onto tabletop, knead with your palms to form a dough.

Roll out the dough to ¼” thick, use Hello Kitty shape cookie cutters to make cut outs. Arrange the cut outs on the lined baking sheet, 1” apart.

Place the large heart shape decoration sugar on as the ribbon and some round decoration sugar as the eyes and nose.

Bake in the preheated oven for 30-35 minutes till cooked through. Cool on a wire racks. Store in airtight container when cooled completely.

First time baking Portuguese Egg Tarts.

Ingredients
- 60g dairy cream
- 60g sugar
- 2 egg yolks
- 1 tbsp cornflour
- 260ml full fat fresh milk
- 1/2 tsp vanilla extract
- 9 frozen tart shells

Vanilla Cupcakes ( 香草杯子蛋糕 )
( makes 18-19 mini cupcakes )

Ingredients :

Cupcakes :
50ml milk
20ml corn oil
10g sugar
60g cake flour
1/4tsp salt
3 egg yolks
1 tsp vanilla extract

3 egg whites
40g sugar
1/4tsp cream of tartar

Whipped cream frosting :
200ml whipping cream
20g icing sugar
1 tsp vanilla extreat

Method :

1. In a double boiler, whisk milk, corn oil and sugar together until mixture is warm and sugar melted.

2. Remove from heat and add in sifted cake flour and salt, whisk to mix. Add in egg yolks and vanilla extract, whisk to mix. Set aside.

3. In another mixing bowl, beat egg whites with cream of tartar until foamy. Add sugar in 3 additions and beat until stiff peak.

4. Gently fold in egg whites into yolk mixture in 3 additions to blend.

5. Scoop into cupcake liners 80% full and bake at 170C for 20 mins.

6. Whip whipping cream with icing sugar over an ice bath until stiff. Add vanilla extract and whisk to blend. Pipe as desire onto cupcakes

recipe link:  https://www.facebook.com/photo.php?fbid=815515171814190&set=gm.498468100289083&type=1&theater

Ingredients:

2 large egg white (about 64g each with shell)
50g plain flour
60g castor sugar
30g butter (melted)
100g almond flakes
1/8 tsp vanilla essence (optional)
1 pcs cream cracker mashed to powder(my Secret recipe) hehe...
adding cream cracker will smell nicer

Preparation:

- Separate egg white and yolk.
- Sieve plain flour twice.
- Melt butter
- Mash cream cracker

Methods:

Whisk egg white with a hand whisk until you see white bubbles. Add in sugar and beat until the sugar dissolves.
Add in flour and mix till lump-free.
Fold in 1/2 quantity almond flakes and cream cracker until well-combined.
Stir in melted butter and mix well.
Spoon mixture on the baking tray. Spread out into a round shape or any other shapes you like using a spoon.
Sprinkle the remaining flakes.
Bake at 170°C for 8-10 minutes or until golden brown.
Remove & leave to cool and then store into an air-tight container.

Preheat the oven with tray of water...@200C
Use water bath method throughout the two bake ..

Boiling sugar into Caramel
Sugar-1/2 Cup,Water-3Tbsp bring to boil until brown...add in 3 Tbsp of hot water to it and boiled for a minutes or two..pour into the pan or tin..
Evenly spread it around the 7" cake tin ,and give it a few bang to knock out the air bubbles within it.

Cooking Custard!
Fresh milk -250ml,sugar-30g
Stir shimmer until hot steam ...no boil ya..
In another bowl,lightly whisk 2 eggs .. Add in the milk into 2 eggs when warm not hot..or the egg will be cook...keep on whisking while pouring the milk ..
Then pour the milk mixture into the Caramel tin over a strainer..
Give it a few gentle bang to knock out the air bubbles in the fluid..
Water bath the custard for abt 10 min @ 200C

Vanilla Oreo Sponge
Eggs-4 + Sugar-100g whisk until well combine.
Add in cake flour-100g
Combine well..
follow by adding Ovalett 10g.
Continue to whisk in high speed until thick and shiny o texture
.. Add in adequate Vanilla paste and Fresh Milk/water-40ml
Whisk the fluid and Vanilla paste until well combine...
Lastly ,whisk in low speed ,add in the oil/melted butter-50ml..when combine,add in adequate Oreo crush and fold gently...(Oreo Crush is an optional ingredient ya..)

Take out the Caramel custard from the oven,and pour the ready cake batter onto the not so set custard..
And continue to bake at 180C until done ...my bake for the 2 round is somewhere around 26 -7 min..
Every oven different ,pls take note..

PS:  
Try Use middle or middle low level in the bake..when using upper and lower heat to bake..use flat tray instead of rack provided by the oven ..preheat together the tray..made sure it is in the right temp when you put in your bake in the oven...if use fan mode..the heat must be lower then the recipe specified ...unless it written using fan mode..

烫面草莓优格奶昔北海道蛋糕蛋糕

新鲜草莓 105g
草莓优格 65g
两者加在一起打成草莓优格奶昔

A）草莓优格奶昔 160g
草莓香精 1茶匙
植物油 60g
幼糖 30g
蛋黄 （A） 6粒
自发粉 120g

B）蛋白 6粒
幼糖 60g

做法：
1）草莓优格奶昔，植物油，草莓香精和幼糖以前煮至起泡泡（不需要滚）,加入自发粉拌均匀，再加入蛋黄，拌均匀待用。
2）预热烤箱
3）蛋白打到起泡泡，分3次加入幼糖，打至硬性发泡。
4）拿1／3蛋白糊加入蛋黄糊，拌均，把蛋黄糊倒入蛋白糊，用切拌式拌均匀，倒入杯子9份满（43~45g）
110度15钟，125度15钟，140度8分钟。蛋糕烤好了，烤箱的门开一条小缝，让热气出来，再把蛋糕拿出来敲敲几下，蛋糕就不会收缩了。
（我家烤箱Toyomi 60L很热情，自家烤箱，自己拿捏）

草莓奶油馅：
草莓果酱 50g
Topping cream 150g
草莓香精 1茶匙
全部一起打发，收进挤花袋，放入冰箱，一个小时以后才挤花。
Tangmian Strawberry Yoghurt Milkshake Hokkaido Cup Cake-LinLin Bakkie

Fresh Strawberry : 105gm
Marigolds Strawberry Yoghurt Drink : 65gm
Blend both together become strawberry yoghurt milkshake - use 160gm of milkshake to make cake and the balance use to make strawberry cream filling

A) Strawberry yoghurt milkshake 160gm
Strawberry essence 1 tsp
Vegetable oil 60gm
Castor sugar 30gm
Egg yolk (A grade) 6
Self-rising flour 120gm

B) Egg white 6
Castor sugar 60gm

Method:

1)Use low heat to cook strawberry yoghurt milkshake, vegetable oil, strawberry essence and castor sugar till you see small bubble appear (do not need to boil) , add in the self rising flour stir to combine , add in the egg yolk and combine well, set aside
2)Preheat oven
3)Beat egg white until foamy, add the sugar in 3 portions and beat till stiff peak form.
4)Take 1/3 of egg white mix into egg yolk batter combine well, then fold in this mixture to the remaining 2/3 of the egg whites with a spatula till well combine. Scoop batter into paper cup to about 90%full. (43-45gm)
5)Bake at 110c for 15 mins, 125c for 15 mins, 140c for 8 mins. Total about 38 mins.
6)When done leave the cup cake in the oven for a while with the oven door open a bit to let the hot air escape. After take out the cup cake from oven “Bang bang” a few time to prevent the cake shrink.

Strawberry cream filling:

Strawberry Jam 50gm
Topping Cream 150gm
Strawberry essence 1 tsp
Beat all together till firm and stiff , fill into the piping bag then refrigerated 1 hour before use.

CHEWY BROWNIES

50g dark chocolate, chopped
25g butter, (scant 1 oz)
3 eggs
1 tbsp clear honey
225g soft light brown sugar
75g self-raising flour
175g walnut pieces
25g white chocolate, (scant 1 oz), chopped

Preheat the oven to 160°C (325°F/Gas 3). Lightly grease or line a 20cm (8in) deep square cake tin with greaseproof paper.

Put the dark chocolate and butter into a small heatproof bowl over a saucepan of simmering water until melted, stirring occasionally. Don’t let the bowl touch the water. Remove the bowl from the pan and set aside to cool slightly.

Beat the eggs, honey, and brown sugar together, then gradually beat in the melted chocolate mixture. Sift the flour over, add the walnut pieces and white chocolate to the bowl, and gently fold the ingredients together. Pour the mixture into the prepared tin.

Put the tin in the oven and bake for 30 minutes. Cover loosely with foil and bake for a further 45 minutes. The centre should be a little soft. Leave to cool completely in the tin on a wire rack.

When cold, invert the brownies on to a board, remove the tin, and cut into squares.
Makes 16

Base...

120g digestive biscuits, chopped into fine crumbs (placed in ziplog bag & crush with roller pin)

50g melted butter

Filling

250g cream cheese, room temperature

80g fine sugar

1 tsp vanilla

250 whipping cream (I used Bulla Thickened Cream)

60g Oreo crumbs (remove filling)

1 tablespoon gelatin powder

3 tablespoon water
10g lemon juice

additional Oreo crumbs for the top, optional on your own choice

1.Combine digestive biscuits crumbs (for crust) with melted butter.

2.Press into the bottom and halfway up the sides of a 7" inch spring form pan or cake ring.

Set in refrigerator to firm.

3.Place gelatin powder, lemon juice &  water in a bowl. double boil until Dissolve gelatin

4.With electric mixer, beat cream cheese, sugar and vanilla together in a large bowl until smooth and well combined.

5.Beat whipping cream with electric mixer until stiff peak

6.Blend in gelatin solution.Gently stir whipping cream with a spatula. 

7. Add Oreo crumbs and chopped Oreos and gently mix until well combined.

8. Pour filling into crust and smooth the top.

9. Top with additional Oreo crumbs, if desired.

10. Refrigerate for about 4 hours or until firm.

Tiramisu

Ingredient:
1) Whole egg X 3
2) Mascarpone cheese - 500g
3) Vanilla extract - 1 tea spoon
4) Espresso instant coffee powder - 1 full spoon
5) Baileys russian wine - Half bowl
6) Whipping cream - 250ml
7) Pure cocoa powder - 1 full spoon
8) Italian ladyfingers - 1 whole pack
9) 50g white sugar

Tools:
1) Whisk
2) 2 bowl
3) 3 big mixing bowl
4) Tea spoon
5) Spoon

Instruction:
Step 1) Prepare espresso coffee liquid
Put a full spoon of espresso coffee powder into a filter bag and put it inside a bowl, make sure you close the filter bag so when later on we add hot water to the bowl, the powder won't float around everywhere.

As later on when we soak our ladyfinger into the bowl, it won't soak up together with the coffee powder :P.

Add half bowl of hot water and set this aside first.

Step 2) Whisk egg yolk mixture
Separate the 3 whole eggs, this time we want the egg yolk.

Put the 3 egg yolk into a mixing bowl and add 25g of white sugar. Whisk until the mixture become creamy and start to turn lighter in color.

Then we add 1 teaspoon of vanilla extract and whisk again... beat it up until while you put your whisk up and the liquid just enough for you to write a letter... mum... how to explain...!?
A little bit gluey sticky but a few second later the trace disappear.... OMG... I hope you get what I mean :P so difficult to explain.

Maybe you can check out the video for more accurate "VISUAL" ^^

Step 3) Add cheese
After you finish whisking the egg yolk, add the whole box of 500g mascarpone cheese... just dump it all in and start folding in until you get a smooth mixture.

Step 4) Whisk whipping cream
In another mixture bowl, add 250ml of whipping cream...  and start whisking until the cream become creamy thick and stiff. ^^

Step 5) Whisking egg white mixture
Again in another mixing bowl, add the remaining 25g of white sugar into the 3 egg white. Whisk until the egg white become fluffy and when you whole your whisk up, the mixture won't fall down back to the bowl.

Step 6) Mix in all 3 mixture.
In sequence of adding the egg white and whipping cream back to the cheese and egg yolk mixture. Mix well all the ingredient. You will finally get a paste like creamy mixture.

Okay so far we have all the calories burn in whisking all the mixture, is time for some relaxing work.

Step 7) Layering
Remember we have prepared the espresso coffee right at the beginning?  Yup... is time to use it.

So we prepare a deep glass container, we dip our ladyfingers into the espresso coffee, just a touch of coffee at both side of the ladyfingers is enough.

Then we layer the ladyfingers at the bottom of the glass container 1 by 1. After we fill up the bottom with a layer of ladyfingers, we add our creamy cheese mixture, I put about two scoop just to make sure it covers up all the ladyfingers.

Then we start doing 2nd layer. Repeat the whole process but instead of using espresso coffee, we use Baileys russian wine, just to have a taste of its creamy coffee flavor... mum... nice~

After that repeat the process for the 3rd and 4th layers, until your fill up to the top and make sure the cream cheese mixture cover all the ladyfingers on the most top layer.

Step 8) Put it inside the fridge
Put the whole thing into the fridge, just the normal food section, don't have to put it up to the ice section. :P Then let it sit there for at least 4-6 hours before you eat.

Step 9) Finishing touch of cocoa powder
After a few hours, before you eat it... just to add a full spoon of pure cocoa powder to the top, adding an extra touch of cocoa flavor~ mum~

This recipe is portion for around 8 people Lol.

 Recipe source & credit to http://bakingtaitai.blogspot.sg

Recipe link :http://bakingtaitai.blogspot.sg/2014/03/cute-caterpillar-cookies-tutorial-recipe.html

CHOCOLATE BROWNIES
125gm dark chocolate
125gm butter
3 eggs
1 cup sugar
¼ cup flour
¼ cup cocoa powder
Oven 150 deg C.
Bake for 35 mins

Almond Biscotti

Ingredients:

3 egg white
100 gm. castor sugar
125 gm. cake flour
150 gm. whole almonds - slightly roasted

Method:

(1) Whiske egg white with sugar till light and fluffy.
(2) Fold in flour and almonds lightly till till mixture.
(3) Pour into a loaf tin 6" x 9" and bake at 180C for 30 mins. or light brown on top.
(4) Remove cake and leave to cool and then refrigerate till harden.
(5) Slice thinly and arrange onto baking tray and bake at 130C for another 45 mins. till dry and crispy. Leave to cool before storing into cookie containers.

Home made Chicken Pie

Ingredients:
2 whole chicken breast
5 potatoes, diced
2 carrots, diced
1 large Red onion
5 to 6 fresh shitake mushrooms, diced
5 cloves garlic finely chopped
1 cup or green peas
1 can cream
Some flour for thickening
Pre-prepared puff pastry
Method:
1) place butter into pan, add onions n garlic
2) add chicken and cooked together till chicken is cooked
3) add.in potaotes n carrots. Stir together n cover with lid for about 3 to 4 minutes
4) add in mushrooms and peas. Stir n cover with lid for another 3 to 4 minutes
5) once potatoes are soft, add in the can of cream. Stir thoroughly n cover with lid.
6) after 4 to 5 minutes sprinkle abt 1 table spoon for flour as thickening agent. Stir well.
7) once simmer, turn off fire and set aside to let it cool down before wrapping.
8) before baking the pie, brush pie with egg yolk. Bake till golden brown.