Cream METHOD: 1. Use electric mixer beat the topping cream until soft peak. 2. Put the cream into fridge for 1/2 hour then apply on cake.
1）Whisk egg yolk with salt, then add in oil then pandan juice till well combine. 2）Sift in flour and pandan pasta, mix well. 3) Using an electric mixer, whisk egg white, cream of tartar and castor sugar to stiff peaks formed.. 4) Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well. 5）pour the batter into cup, 90% full, give the cup a few tap. 6）baked in 140c in 20 minutes, 150c for 25minutes, then use 170c for 10 minutes. 7）when it's done, let it cool down and pipe the cream in.
Homemade Muah Chee Kids love it!
Thanks to Ling Yen Seong for the English version of Recipe..
250g Glutinous rice flour 320ml water 10g sugar 2 tsp sesame oil (I used 2 tbsp coz I love sesame oil ) Mix first 3 ingredients and add sesame oil last Pour into oiled pan Steam 20mins Cut into small pieces in bowl of ground peanut premix with sugar
Em, try out something different today, give my oven a break, I made
Ang Ku Kueh! Sweet purple potato, natural colour with bean filling, so
yum! My very first try, damn happy.
Ang Ku Kueh (Purple sweet potato)
Make about 40 AKK.
Recipe credit: Butter flour and me
Dried mung bean 300g
Castor sugar 180g (Already reduced, not too sweet)
4 tbsp oil
3 glove of shallot (just give it a few pat, we just want the flavor)
1. Wash the bean, soak for at least 2-3 hours.
2. Drain the water, steam for 30 minutes, mash and add in sugar and oil.
3. Put 2 tbsp (not in ingredients) on pan, fry the shallots till golden
colour and take off the shallot, then put bean to fry for a while.
4. After the bean cool down, divide it into 17g small ball.
Purple sweet potato 200g (you can change to normal sweet potato or pumpkin)
Sugar 2 tbsp
Water 250g (I used about 300g, as sweet potato need more water, add in
water slowly, if it need more water, you can adjust yourself)
Glutinuos rice flour 400g
Oil 2 tbsp
Banana leafs (Cut into suitable size, apply some oil)
1. Steam the purple sweet potato until cooked, mash it.
2. Mix flour and sugar, then add in sweet potato, and add in water gradually.
3. Rub the dough for about 5 minutes. The dough should be moist, something like Tang Yuan （湯圓）
4. Divide the dough into 25g small dough.
5. Wrap the skin with filling. Dust some flour on the mould, then press the dough into it.
6. Put the AKK on a banana leaf.
7. Boil the water, steam for 3-4 minutes, then open the lid and mop away the water vapor.
8. Close the lid, steam for another 3-4 minutes. Dont steam for too long, or the mark on the AKK will lose it's shape.
9. Take the AKK out when done, apply some oil with fingers on AKK, to avoid it goes dry.
Melt the butter in a heavy medium saucepan over medium heat.
Remove the pan from the heat and whisk in the sugar, lemon juice, zest,
and salt. Whisk in the yolks until smooth. Return the pan to medium-low
heat and cook, whisking constantly, until the mixture thickens, 5 to 6
minutes. To check if the curd is thick enough, dip a wooden spoon into
it and draw a your finger across the the back of the spoon; your finger
should leave a path. Don't let the mixture boil. Immediately force the
curd through a fine sieve into a bowl, using a rubber spatula. Let cool
at room temperature, whisking occasionally. Refrigerate, covered, until
ready to use.
Methods : 1) Using hand whisk to whisk “A” until sugar dissolved and thicken. 2) Double boil B until cheese melted. Off heat and take out the pot in double boil, then add “A” and mix well. 3) Add “C” and mix until all well incorporated. 4) Prepare a 7” round tin, greased and lined. 5) Bring the water to boil, put the tin into the wok with boiling water, steam 25 minutes with medium heat. Notes : *I am using 4 slices of cheddar cheese mix with approx. 100g of Parmesan cheese. *Cover the lid with cloth to prevent water dripping on the cake. *Original recipe was called for 220g cake flour with 1.5tsp double action baking powder.
*Double boil mean to boil half pot of water in a big pot, put the
cheese and other liquid in another smaller pot, put the smaller pot in
the big pot and simmer it, keep stirring till the cheese melted.
30pcs of Oreo cookies 80g salted butter 250g Nutella 200ml Whipping Cream 500g Philadelphia Cream Cheese
1. Crush all Oreo cookies into crumb. Add into the bowl of melted butter and mix it with a spoon.
2. Press crumb evenly onto the springform pan and flatten using the base of a glass. Chill it while making the topping.
3. Using a mixer, beat the softened cream cheese with the whipped cream
(whipped till soft peak) and Nutella and until well combined. Pour over
chilled base and smooth top. Then chill for 3-4 hours. Serve straight
from the fridge.
Note: These amount of ingredients is good for a
8" springform pan, but i have a 9" so it looks abit low.. Haha.. The
amount of icing sugar added is up to indiviual as how sweet u want ur
topping to b. For me, i nv add any..
Optional: U can add crush almond nuts or peanut on top as the finishing for that extra crunch but i dun have any so nv add.. 😐
oil..u can either mk ur own muscodovo sugar, combining sugar n molasses
or buy from ntuc finest or cold storage baking section sugar
side..Alternatively, just use normal brown sugar. Muscovado
is very dark brown and slightly coarser and stickier than most brown
sugars. Muscovado takes its flavor and color from its source, sugarcane
juice. It offers good resistance to high temperatures and has a
reasonably long shelf life.
When produced under regulated conditions, it is nutritionally richer than other brown sugars or refined sugar
u r referring to any white sugar as being normal sugar, thn my
suggestion is no, because brown sugar is generally what helps in giving
the baking goods the soft moist texture.. Just normal Hershey's chocolate will do..
INGREDIENTS : 3/4 pound (12 ounces) (340 grams) semisweetchocolate, coarsely chopped (can also use 2 cups semisweet chocolate chips) 1/2 cup (113 grams) unsaltedbutter, cut into pieces 3 largeeggs, at room temperature 1 cup (200 grams) granulated whitesugar 1 teaspoon (5 grams) purevanillaextract 3/4 cup (95 grams) all-purposeflour 1/2 teaspoon (2.5 gram)baking powder 1/4 teaspoon salt
- Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray
with a nonstick cooking spray) an 8 inch square (20 cm) baking pan. Then
line the bottom of the pan with parchment paper. - Melt the
chocolate and butter in a large heatproof bowl placed over a saucepan of
simmering water. Remove from heat and set aside to cool to room
temperature. - Meanwhile, in a large bowl whisk (can use a hand
mixer) the eggs, sugar, and vanilla extract until frothy. Fold in the
melted chocolate mixture. - Whisk together the flour, baking powder, and salt and then fold into the chocolate mixture until combined.
Pour into your pan and bake for about 30minutes, or until a toothpick
inserted in the center comes out with lots of moist crumbs and the
brownies are just starting to pull away from the sides of the pan. You
will notice that the top of the brownies will be dry and slightly
cracked. Remove from oven and let cool on a wire rack for a few hours so
the brownies have time to become firm enough to cut. Serve at room
temperature or chilled. These brownies can be frozen.
1. Panaskan oven 180'C. Olesi loyang dengan mentega dan alasi dengan
kertas roti. Oles kembali dengan mentega. Pada bagian sisi-sisi loyang
lebihkan sedikit kertas rotinya sekitar 1 cm (fungsinya untuk mengangkat
brownies keluar dari loyang). Sisihkan.
2. Campur dan ayak terigu, coklat bubuk, baking powder dan garam. Sisihkan.
3. Lelehkan butter. Masukkan dark cooking chocolate. Aduk-aduk hingga coklat meleleh dan tercampur rata dan licin. Angkat.
4. Masukkan gula pasir halus. Aduk rata dengan whisker hingga gula
terlihat menyatu dengan coklat. Masukkan telur. Aduk rata kembali hingga
rata dan lembut. Masukkan campuran terigu. Aduk rata hanya sampai
tepung sudah merata dan tidak terlihat lagi. Jangan diaduk terlalu lama!
5. Tuang ke dalam loyang. Ratakan permukaannya. Beri taburan
kacang-kacangan dan chocolate chips bila suka. Panggang dalam oven
sampai matang sekitar 50 menit. Test sentuh permukaan bagian tengahnya
sudah kokoh bila ditekan dan akan terbentuk lapisan 'shiny crust' khas
brownies. Test tusuk bila perlu.
6. Keluarkan dari oven. Diamkan sekitar 30 menit dalam loyang. Keluarkan
dengan cara mengangkat kelebihan kertas roti di sisi loyang. Dinginkan
di rak kawat. Potong-potong sesuai selera.
Note: Untuk membuat melted brownies, saya menambahkan couverture
chocolate kepingan atau batangan yg dicincang. Tuang 1/2 bagian adonan
ke loyang, tata coklat couverture. Tuang kembali sisa adonan. Panggang.
Ingredients: 140g of Butter, at room temperature 200g Dark Compound Chocolate, melted 1 Cup of Sugar (I usually lessen it) 2 tsp of Vanilla Extract ¼ tsp of Salt 1 Tbsp Cocoa Powder 2 Large Eggs 2 Tbsp of warm Water 1 tsp of Nescafe 2/3 Cup of All Purpose Flour
Preheat oven to 180°C. Spray an 8 by 8 inch square pan with non stick
cooking spray and lay the bottom with parchment paper. Allow access
paper on the sides for easy lifting. Set aside.
2) In a small cup mix together the warm water with the nescafe and vanilla, set aside.
3) In a large bowl whisk together the sugar and butter until fluffy. Add the eggs. Beat until all is combined.
Add the melted chocolate and whisk, add nescafe mixture. Switch to a
spatua and add the dry ingredients and mix everything together until
it’s incorporated but don’t over mix.
Pour batter into your prepared pan, smooth it out to the corners and
bake for about 40 to 45 minutes or until when a toothpick inserted in
the middle comes out with moist crumbs but not wet batter.
Cool for about 10 minutes in the pan and then lift using the edges of
the parchment paper and transfer them to a cooling rack to cool
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder Frosting: 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter.
Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth.
Frost brownies while they are still warm.
All done! Now take a photo, rate it, and share your accomplishments!
5 ounces (150 grams) semisweet or bittersweet chocolate chopped 1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces 2 tablespoons (15 grams) cocoa powder 1 cup (200 grams) granulated white sugar 1 teaspoon pure vanilla extract 3 large eggs 3/4 cup (95 grams) all-purpose flour 1/4 teaspoon salt 3/4 cup (125 grams) semi-sweet chocolate chips (optional)
Instructions: Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.
Recipe adapted fr Sylvia Sew: (A) 250g Dark Chocolate 250g Butter (B) 6× Eggs - size A 340g Brown Sugar (C) 40g APF/Superfine Flour/Plain Flour 60g Cocoa Powder
- Preheat oven to 150 Celsius & lined 11"×11" square tin. - Double-boil (A) till melted & set aside. - Mix (B) & pour into mixing bowl. Using balloon whisk beat till creamy & pale. - Slowly pour (A) into (B) & mix in low speed. - Lastly, fold in (C) till well mixed. Pour batter into lined cake tin & bake at 150 Celsius for 50-60 mins. - Unmold & serve with ice-cream when cool.
Played with dough today. Finally get the texture that I wanted.
Mini black pepper chicken sausage roll. Shiok!
500g bread flour 50g sugar 300ml milk 1/2 tsp salt 11g instant yeast 50g softened butter
1) Mix well all ingredients except butter till smooth. 2) Add in butter, knead till smooth and elastic. 3) Proof dough for about 1 hr, till twice its original size. 4) Punch out air from dough, divide and shape as desired. 5) Place shaped dough on baking tin, proof for the second time for about 50min. 6) Bake at preheated oven at 170 degree, for 20 minutes.
This is a versatile dough. Cut the salt and add sugar to make sweet
dough. Make into any shape, fill with any fillings. Let your creativity
Steps 1. Sift together self raising flour and baking soda, set aside 2. Whisk together egg and sugar till foamy 3. Add in mashed pumpkin and oil, mix till combined 4. Gently fold in flour mixture. Pour batter into muffin mould, 80% full 5. Steam over high heat for 15mins