Durian Puff

Tiramisu

Made this for mother's day. I homemade the marcarpone cheese as the one selling outside is too expensive, 250g for $6+.

Sponge Fingers:

4 egg yolks
40 gm. Sugar
3 egg white
80 gm. sugar
120 gm. plain flour

Tiramisu:

2 egg yolks
1 egg
60 gm. sugar
10 gm. gelatine powder or gelatine leaves (soak in cold water)
2 Tbsp. Water (omit water if using gelatine leaves)
250 gm. Mascarpone cheese
200 gm. Whipped Cream
2 Tbsp. Kahlua

coffee syrup:

15 gm. Instant coffee powder (Nescafe)
200 gm. Warm water
2 Tbsp. Kahlua

Method:

(1) For sponge finger: Whisk egg yolks with sugar till fluffy.
(2) Whisk egg white with 80 gm. sugar till stiff. Then fold in egg yolk mixture and flour.
(3) Fill the batter into a piping bag fitted with a plain nozzle. Pipe fingers onto tray and bake at 175C for about 10 mins. or till golden brown.
(4) For tiramisu: Beat egg yolk, egg and sugar over a pot of simmering water. Make sure that pot is not sitting directly onto the water. Use a small pot, the mixing bowl slightly bigger and then sit on the rim of the pot. Whisk till egg yolk is lemoney in colour. Cool to room temperature.
(5) Add in mascarpone cheese and mix lightly. Don't overmix otherwise the cheese will be coarse.
(6) Soak gelatine powder with water and then microwave for about 20- 25 secs.
(7) Fold in whipped cream and kahlua and gelatine mixture.
(8) To assemble: Use a 7" sq. tray. Soak sponge fingers into the coffee syrup, lay a layer into the tray and then top up with some tiramisu filling. Continue the same process till all the sponge fingers and tiramisu are used up. Chill in the refrigerator for at least 3 hours for the gelatine to set.
(9) Sieve cocoa powder on top of the cake and decorate as desired.
(10) Serve chilled.

Recipe from:
http://auntyyochana.blogspot.com/2007/10/tiramisu-batik.html


Marcarpone cheese (for 250g)

Ingredients
300g dairy whipping cream (note, it must be the real cream from milk, no vegetable oil)
1/2 tsp tartaric acid/ citric acid (for this, i used about 2 tablespoon vinegar)

1) heat the whipping cream until simmering, not boiling.
2) add the acid and mix throughly. (if it doesnt not thicken, add more acid)
3) leave to strain in a cheesecloth (i used handkerchief) overnight in the fridge.

Po Lo Bun 2 (pineapple bun)

- before baking, no after photo as forgotten to take.

Chicken floss bun

Mixed Fruit Butter Cake

Ingredients:

125 gm. Butter
125 gm. Cake Margarine
100 gm. Sugar
1 tsp. Vanilla Essence
90 gm. Egg Yolk
1 Tbsp. Evaporated milk
200 gm. Cake flour
5 gm. Baking powder
a pinch of salt
160 gm. Egg White
100 gm. Sugar
- optional amount of mixed fruits.

Note: For a more buttery taste, use 250 gm. Butter instead of 1/2 butter 1/2 margarine

Method:

(1) Beat butter, margarine, sugar, salt and vanilla essence until light and creamy.
(2) Add in the egg yolk one at a time and beat until creamy. Add in evaporated milk.
(3) Fold in sieved cake flour and baking powder.
(4) Whisk egg white and sugar to a soft peak and fold gently into the creamed butter mixture. (mix in mixed fruit if you are adding in.)
(5) Pour into a 20 cm. round tin and bake at 175C for about 45 mins. or until cooked.

recipe from:
http://auntyyochana.blogspot.com/2006/08/butter-cake.html

Red Bean Bun

Chocolate Wassant

Chocolate paste
40g cake flour
100g sugar
2 egg white
160ml milk
40g cocoa powder
20g butter

Method:
1. Mix cake flour, sugar and egg white till smooth.
2. Heat the milk in a saucepan and stir in the cocoa powder.
3. Add in the egg white mixture stirring till thicken and dry.
4. Stir in the butter and mix till all butter is incorporated.
5. Leave to cool and measure out 300g of the chocolate paste. Put this chocolate paste into a freezer bag and roll it into a rectangular shape of size 22cm x 14cm.
6. Keep refrigerated for at least 2 hours before using.

Recipe from:
http://wlteef.blogspot.com/2008/03/65c-chocolate-wassant.html

Bread dough

245g Bread flour
105g cake flour
11g yeast
53g sugar
5g salt
11g milk powder
35g lightly beaten egg
35g unsalted butter
182g water

1) mix all and knead until smooth and elastic. must pass the window plane test.
2) proof for 1 hour or until doubled.
3) punch out air and roll into 50cmx18cm rectangle.
4) wrap the chocolate paste and roll into a rectangle.
5) fold and turn 90 degree, roll again and fold one more time.
6) roll into 28cmx55cm.
7) for cutting, please refer to the site below.

recipe from:
http://www001.upp.so-net.ne.jp/e-pan/choco_cro/minichoco_cro.htm

Yule Log

Actually was making a swiss roll but after rolling up, decided to just frost with chocolate ganache (melted chocolate + whipping cream). Filling: Whipping cream + raspberry jam.

Sweet potato Huat Kueh

Very soft and light, pau-like. My father liked this.

Hot Dog Bread

Cheesecake Brownie

Very nice however overbaked quite abit therefore sunk in the middle when cooled.

Green Tea Chiffon Cake

Very light and nice. Accidently spilled whole bowl of egg white and had to use frozen ones. Used it as base for dragonfruit mousse cake.

Mochi Bread (replica)

Mochi bread without uses of premix flour.

Before Baking


After


Overall verict, crust too thick due to over spraying of water during baking. Will add more water next time.

Cream puff Eclair

Cream puff with pastry cream and melted chocolate icing.

Kai Chai Paeng (Thick)

I edited the recipe for the crispy one and made the thick kai chai paeng. This recipe is came up by me so it might not be very similar to the ones you get from shop. I used mooncake pastry for the outer layer and omitted flour for the normal recipe for the filling. Let me know if anyone is interested so that i will post up the recipe. :)

Low Fat Chocolate Muffin

Made these two times now. It taste very moist due to the yogurt added and used only 1/4 cup (60ml) oil for 16 muffins. Although so little oil is used, it didnt feel dense like other muffin did so I will probably tweak around this recipe for my other muffins. I used chee kueh mould and was able to get 8 out of half of the recipe and added in some wheat germ. Initially the wheat germ was bought for my hamsters but i bought the honey crunch ones instead of raw ones so....i had to somehow finish it.



Make 16
Ingredients:
3 eggs
1 cup milk (i used yogurt instead of milk because my yogurt it homemade and therefore more watery)
1/2 cup yogurt
1/4 cup oil
1 teaspoon vanilla essence
2 3/4 cups all-purpose flour
1/3 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips (i omitted this)
1/2 cup white chocolate,chopped (i omitted this)

1) Mix eggs, milk, yogurt and vanilla essence together.
2) In another bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt.
3) Stir in chocolate chips and white chocolate in the dry mixture.
4) Stir in the wet mixture until just mix. (note: do not overmix, ie stir for too long)
5) Bake at 175C (375F) for 20 minutes.

note:
- i used full yogurt instead of 1 cup milk and 1/2 cup yogurt.
- i omitted any chocolate chips added.
1 cup = 250ml
1 cup of flour = 125g

Recipes referred from:
http://arabicbites.blogspot.com/2007/08/double-chocolate-muffins.html

Cream Cheese Butter Fruitcake

Made these from my leftover 250g of cream cheese. I halved the recipe to fit in a 16x7cm mini loaf pan. My mum said it was too sweet so reduce the sugar if you dont have a sweet tooth. =) This one is a moist cake, reducing sugar will affect the texture and moisture due to hygroscopicity of sugar.



Ingredients:

125 gm. Butter
125 gm. cream cheese
185 castor sugar
3 eggs (size B)
200 gm. Cake flour ) sifted together
1 tsp. baking powder )

150 gm. Mixed fruits - soaked overnight with 2 Tbsp. Rum/brandy/Kirsch
50 gm. Chopped walnuts
5 nos. green Cherries - diced

Method:

(1) Cream butter, cream cheese and sugar together till creamy.
(2) Add in eggs one at a time, beat well after each addition to prevent curdling.
(3) Mix 2 Tbsp. of the sifted flour with the mixed fruits to prevent the fruits from sinking.
(4) Fold in sifted flour and then add in the mixed fruits, green cherries and walnuts.
(5) Pour mixture into a 7" square tin and bake in preheated oven at 175C for about 45 mins. or until cooked.
(6) Remove from oven and leave to cool on the wire rack.

Recipe from:
http://auntyyochana.blogspot.com/2006/10/cream-cheese-mixed-fruit-butter-cake.html

3-Day Pau Dough

This is not my first time making paus but its my first time using a 3-day recipe. Wanted to see whether I could get better texture, but I feel that this one had a denser texture than my usual recipe. However it is good for those who doesnt have hong kong flour or pau flour but want white paus. I used all purpose flour (plain flour) for this recipe and had quite white paus compare to using other recipe.



Day 1
Dough starter A:
50g plain flour, sifted with 1/4 tsp salt
1 tsp instant yeast
1 tsp sugar
50ml water

Mix all ingredients. Cover with a damp cloth and proof for 1 day.

Day 2
Dough starter B:
All the dough starter A
300g plain flour, sifted
150ml water

Mix all the ingredients. Cover and proof for 1 day.


Day 3
Ingredients A:
450g of dough starter B (save the remaining 100g, it will act as starter A of your next round)
150g castor sugar
1 tsp ammonia powder
1/2 tsp alkaline water
1 tbsp DA baking powder
3 tbsp water

Ingredients B:
300g plain flour, sifted with 1/2 tsp salt
3 tbsp shortening

1. Mix and knead dough starter B with sugar until it has dissolved.
2. Add in the rest of ingredients A and mix well.
3. Slowly mix in B to form into a smooth and pliable dough.
4. Cover with a wet cloth and rest for 15 minutes before going to shaping and wrapping.

note:
- for whiter paus, add 2-3 tbsp vinegar to steamer water before steaming.

recipe from:
http://jodeli.proboards.com/index.cgi?board=chinese&action=print&thread=273

Spiral Pastry

Made these as i tried some 'puff pastry' recipe and it end up a disaster. So instead of wasting the butter and flour dough, I added more flour and make a spiral pastry instead. Used curry puff filling for these, taste very good.



Water Dough (A)
200g plain flour }sift
28g icing sugar }
80g cold butter
80g water

Cut butter into flour mixture using fingertips or pastry blender until mixture resembles breadcrumbs. Add in water and mix to form a soft, non-sticky dough. No need to knead. Cover and set aside to rest for 20 mins.

Oil Dough (B)
180g plain flour, sifted
90g oil (I use canola)
½ tsp pandan paste

Make a well in the centre of the flour and add in oil and pandan paste. Draw in the flour from the sides and mix to form a soft even coloured dough. So not over-mix. Cover and set aside for 20 mins.

300g green bean paste filling (C) - or use any filling you desire :)

To assemble:
1) Divide (A) and (B) each into 10 equal pieces, and (C) into 20 pieces.
2) Taking one piece of (A), flatten and wrap (B) in it. Pinch to seal edges
3) With the sealed side facing up, roll into a rectangle
4) Roll up like a swissroll, turn the cylinder 90 degrees and repeat.
5) Using a sharp knife, cut the cylinder into two pieces.
6) With the cut side facing down, flatten the dough, making the edges slightly thinner than the centre. Wrap the filling and pinch to seal – Pic 12. Try not to 'tug/pull' too hard, otherwise the layers will tear. Best to flatten the dough larger than smaller so it's easier to pinch 8) Place sealed side down - Pic 13 on lined baking tray and bake in preheated 185C for about 30 mins until the top and bottom are a light golden brown.

note:
- for pictures you can view this site:
http://cornercafe.wordpress.com/2008/08/01/huaiyang-flaky-pastry/

recipe from:
http://mykitchenmylaboratory.blogspot.com/2006/04/chinese-pastries-iii.html

Japanese Cheesecake

Bought 500g cream cheese a few weeks ago from phoon huat. Used 250g for non-bake cheesecake for my dad's birthday and had 250g left for playing =D. I tried to maximize my use for these 250g cream cheese for as many recipes as possible. Baked this japanese cheesecake yesterday. It taste very light and had a strong cheese flavor compare to the non-bake cheesecake. I dont know how they get the spongy feeling but i feel its more of a light fudgy feeling, like those america cheesecake but less dense. I halved the recipe and bake in a 15x7cm mini loaf pan.



Ingredients:

125 g cream cheese
20 g butter
40 ml milk
3 egg yolks
32 g cake flour
8 g corn flour
1/4 tsp salt
1 tbsp lemon juice
1/2 tsp grated lemon rind
3 egg whites
55 g caster sugar
1/4 tsp cream of tartar
1 tbs apricot jam (Omitted)

Method:

Preheat the Oven to 160°C.
Melt the butter, cream cheese, and milk on a double boiler, leave to cool slightly.
In a large bowl, beat together egg yolks, salt, lemon juice, lemon rind, and cake flour together until well mixed.
Add cheese and milk mixture into egg yolk mixture until well mixed.
In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add in the sugar and continue beating until soft peaks form, and the mixture is glossy.
Slowly fold in the egg white batter into the egg yolk mixture, 1/3 at a time, until incorporated. Pour into an 8 inch springform tin and bake in a waterbath for 30-40 min or until cooked when inserted with a skewer.
Remove from the mould immediately to prevent the cake from sinking.
If using apricot jam, mixed the apricot jam with a bit of water and warmed it in the microwave.
Brush the apricot jam all over the top of the cheesecake to give it a glossy finish.
Refrigerate after cooling

recipe from:
http://mybakingcottage.blogspot.com/2008/01/japanese-souffle-cheesecake.html