8 inch square tin

ingredients A:
corn oil 50 g
pandan juice 60 ml or fresh milk 60ml
egg yolk 5
whole egg 1 pc
flour 70g
green pandan coloring a few

B:
Egg white 5
Sugar 80 g
Tar Tar 1/2 tsp

做法 / Methods：
1)Above ingredients A - corn oil, egg yolk, whole egg, add together and whisk till light bubble add in flour, put aside (avoid wind blowing)
2)Beat egg white till stiff , add in sugar in 3 parts till stiff peaks, scope a little in egg yolk batter (step 1) using folding in method, do not stir
3) Pour mixed batter into baking tin, level up evenly, lightly drop tin to remove big bubble in batter
4)160c for 1 hour and 15 mins then set it to 150c for 45 min, Using Water Bath Method. Once baked , remove from oven, overturn and cool on rack.***TEMPERATURE IS DEPENDS ON YOUR OVEN***

Look ..!! this is home make Hor Fun / Kuay Tiaw .. i Follow my mum recepi it really taste so good and always my child hood Favorite dishes and my princesses....yummy


Home make kuo tiau- by Fiona Lau
Ingredients ..6 serving
150g rice flour
1½ Tbsp Wheat starch flour
2 Tbsp Corn flour
450ml cold water
3 Tbsp Oil
pinch of Salt
Method
1. Mix the rice flour, wheat starch and corn flour together. Add the water and stir continuously.
2. Add in the oil, salt and mix thoroughly.
3. Prepare your steamer.
4. When the water is boiling, ladle and spread a layer of batter onto the tray is your own choice weather you want thick or thin . Steam for about 4-5 mins on high. repeat till finish the batter
5. Remove the tray from the steamer and leave to cool slightly
6. Cut (at ur own choice) into thin strips for fried kway teow. The noodle sheets can be kept in airtight containers in the fridge, Ziploc bag, refrigerate up to 5 days, freeze up to 1 month or more

Ingredients :

3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk
8 pcs pandan leaves (screwpine leaves)

Steps:-

Mixture A - Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.
Mixture B - Add sugar into beaten eggs, using a hand whisk to stir mixture until sugar dissolves (Do not beat, just gently stir, you do not want to create bubbles for this jam)

1. Add mixture A into mixture B, stir to mix, strain to get rid of lumps and your kaya mixture is ready to be cooked.
2. Use a double boiler to cook this jam (stainless steel preferred). Alternatively, you can place stainless steel mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals)
4. You need to cook at least 1 hour to achieve the desired thickness. Cool completely before storing in a clear jar. Keep refrigerated.

** Recipe adapted from Kitchen Tigress Blogspot**

Miss Korea is on this thread you know....Nonetheless here's the recipe.   
I used 20" chiffon in. Perfect size.

110g cake flour sifted
6 fresh eggs
60g veg oil.... 
1/4 tsp baking powder
110g castor (50 + 60)
1 tsp vanilla essence
1 whole lemon zest
4 earl grey tea bags (I used twinnings)
60ml hot water

Heat up oven 150 deg.

Sift cake flour & baking powder and set aside.

Use 1 teabag soak with 60ml hot water for 5mins then discard the teabag

Whisk 50g sugar, egg yolk till fluffy. Add in tea and flour and mix well.
Add in oil, vanilla essence,
Lemon zest and mix well.
Toss in 3 tea bags and mix well.

Whisk egg whites and sugar (3 parts) till stuff peak.

Fold in the meringue into the yolk (3 parts) and mix well.

Pour into chiffon to and name 150 for 1 hr.

This is a very small loaf of cake.

Recipe for cake only:

1/2 cup shelled raw pistachios
2/3 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cardamom
4 tbsp unsalted butter room temp
1/3 cup sugar
1 egg room temp
1/2 cup milk
1/2 tsp vanilla essence

Method:
Heat up oven 180 deg
Grind the pistachios till fine and set 2 tbsp aside as topping use.
Sift flour, baking powder, cardamom powder, salt & set aside
In a bowl, add butter and sugar and whisk 3 mins medium speed till light & fluffy
Add 1/2 portion of flour mixture, whisk low speed till combined
Add milk, vanilla and mix medium low speed till smooth about 15 sec
Add remaining flour and mix
Fold in ground pistachios gently into the mixture
Place into a small rectangular disposable foil tin and bake for 15-30 mins depending on your oven temp.

Recipe for Rose buttercream:

3 egg whites
1/3 sugar
12 tbsp unsalted COLD butter (cut cube) from chiller / not freezer
Very little small tinge of Rose essence using toothpick
A tiny drop of pink coloring using toothpicks.

Bring a pot of water to boil and place a metal bowl above.
Add in whites and sugar. Hand whisk till turn opaque or 3 mins
Transfer the mixture into a mixing bowl and whisk at low speed for 30 sec then high speed for 7mins
Add 2 tbsp butter each time and whisk 10 sec till you finish all 12 tbsp.
When all 12 tbsp butter is added, turn high speed and whisk mixture till foamy thick and shinny frosting.
Then reduce to medium high and final whisk for 1 min.
Use toothpicks and dip into pink coloring and drip the coloring into the mixture.
Use a toothpick and dip into Rose essence and drop VERY LITTLE into the mixture. TOO MUCH the smell is very overwhelming
Coz you only need a tinge of Rose scent.

Place the mixture in fridge to chill for about 30mins before use.

 
Ingredients

Please note: this recipe tastes best when you allow it to rest for 24 hours before serving. It isn't necessary, but a suggestion for optimal flavor.
Crust
1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
2 tablespoons butter, melted, plus more for the pan
Filling
3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 (8-ounce) container sour cream, at room temperature
6 Oreo cookies for the batter
9 Oreo cookies for the top of the cheesecake
OPTIONAL INGREDIENT
1 cup of butter
Pan Needed
8 inch Spring Form Pan
Instructions

Crust

Mix melted butter with Oreo crumbs and press in an 8 inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies, when you make crumbs out of them. Leave the filling in the cookies when you crush them.

Filling

All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into the cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the 6 coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggily, then cook for an additional 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.

 Read more at http://www.copykat.com/.../cheesecake-factory-bakery.../...