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Tuesday, September 27, 2011

Elmo Cakes

Base cake Brownies Kukus Coklat uk 18 cm. Elmo Head dibuat dengan teknik Buttercream transfer.

Friday, September 23, 2011

Basic Sugar Cookies

Basic Sugar Cookies
Recipe by Peggy Porschen
Modified by me

Makes about 30 cookies
1 3/4 sticks (200 gr) unsalted butter
1 cup (150 gr)  castor sugar
1 extra large egg, lightly beaten (about 60 gr without skin)
3 cups (330 gr) plain flour ( add +/- 75 gr)
1/2 tsp salt
1/2 tbsp corn flour
1/2 tbsp milk powder

Optional Flavors :

for vanilla cookies, add seeds from 1 vanilla bean
for lemon cookies, add finely grated zest of 1 lemon
for orange cookies, add finely grated zest of 1 orange
for chocolate cookies, replace scant 1/2 cup( 60 gr) of the plain flour with scant 1/2 cup ( 60 gr)unsweetened cocoa pwd

Method :
Cream the butter with the sugar and chosen flavouring until well mixed and just creamy in texture. Do not overwork, or the cookies will spread during baking.

Beat in the egg untill well combined. Add the dry ingredients and mix on low speed until a dough forms.
Place the dough on a floured surface and knead briefly.

Use cookie cutters to cut out shapes. I roll my cookie direct on parchment paper. Preheat the oven to 170C - 180 C. Bake for about 10 to 12 min until golden brown at the edges. Let cool on a wire rack.

Tuesday, September 13, 2011

Ice Cream Layered Cake

This is the first time i made this kind of Layer Cake with the different method too. I was very excited when i got this recipe from book Fancy cakes & Jellies by Vickie Chieng. Here is the recipe....enjoy.

Ice Cream Layered cake


A. 400 gr butter
B. 5 egg whites + 15 egg yolks
   200 gr caster sugar
   180 gr top flour, sieved together with 1 tsp baking powder ( me: 150 gr flour)
C.  50 gr vanilla flavoured ice cream powder + few drops of yellow and green coloring
D.  25 gr strawberry flavoured ice cream powder + few drops of pink and orange coloring

1. Beat ingredient (A) till light and fluffy.
2. In a clean mixing bowl, beat egg whites till it starts to bubble. Very gradually, add in sugar and beat till a well combined. Add in egg yolks, one at a time. Beat after each addition. Add in half amount of the sieved flour.
3. Fold no.(1), no.(2) and the remaining half amount of flour together. Mix well till properly combined.
4. Divide no.(3) into two portions. To the first portion, add in ingredient (C), subdivide it into another two parts. To the second portion, add in ingredient (D), subdivide it into another two parts.
5. Grease an 8" square cake tin, line base with greaseproof paper. Scoop 1 ladle of vanilla ice cream orange colour mixture into cake tin, level it and bake in a preheated oven at 170 C for 7 min on the upper shelf. Repeat again the next layer with vanilla ice cream green mixture, each color for 4 layers. Then strawberry ice cream pink mixture and strawberry ice cream yellow mixture.
Continue the full process alternating between the four color mixture till ingredients are used up.

Tuesday, September 6, 2011

Traditional Lotus Mooncakes

Ingredients :
A. Mooncake Pastry
    500 gr Plain Flour
    380 gr Golden Syrup
    100 gr Peanut Oil
        2 tsp Alkaline water ( Lye Water/ Air Abu)

B. Filling 
    2 1/2 kg Lotus Seeds Paste
        70 gr roasted Melon Seeds

Method :
1. Mooncake Pastry : Mix all ingredients A till well combined. Set aside for 30 min. Divide into portions ( each 35 gr ), I used mooncakes mould 125 gr total with filling.
2. Divide lotus seed paste into portions ( each 90 gr). Roll into balls.
3. Wrap filling with mooncakes pastry. Roll into balls. Press into mooncakes moulds. Tap lightly to the mould.
4. bake in a preheated oven at 200 C for 10 min. Remove and leave to cool, for about 10 to 15 min. Brush the top with beaten egg yolk. Bake in oven again for 10 to 15 min till golden brown.

Source : Alan Ooi

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