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Wednesday, September 11, 2013

Snowskin (Pingpi) Mooncakes



First attempt for making Snowskin Mooncakes, finally this year I made it...yeayyy:-) I got the "Japan Snowskin Mooncakes" from Ailin Bakery House. The shop Uncle said this kind snowskin has softer texture than ordinary Kou Fien. And he is right...am happy with the results. They also provided the recipe.

Here is the the recipe...enjoy..

A. 240 gr Japan Snowskin Mooncakes
   200 gr Snow Powder
    15 gr Hongkong Flour
    80 gr Mooncakes shortening

B. 200 gr Water
      Pandan paste
      Durian Paste
      Strawberry Paste
      Lychee Paste

Method :
1. Mix well Ingredients (A) until like bread crumbs.
2. Add in (B) and stir till the snowskin dough is smooth.
3. Keep in the fridge to chill for 20 minutes.
4. Ready to use it.




Monday, August 12, 2013

Best Red Velvet Cake/ Cupcakes


 Ingredients:

    220 gr Plain Flour revised
    1 tsp of baking soda
    1 tsp of baking powder
    1 tsp of salt
    2 tbsp unsweetened, cocoa powder
    250 gr sugar
    237 ml vegetable oil
    2 eggs
    237 ml buttermilk
    2 tsp of vanilla extract
    1 tbsp red velvet emulsion revised
    1 tsp of white distilled vinegar


Instructions:


    Preheat oven to 160C.
    In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
    In a large bowl, combine the sugar and vegetable oil.
    Mix in the eggs, buttermilk, vanilla and red velvet emulsion until combined.
    Stir in white vinegar.
    Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until   combined.
    Generously grease and flour two round cake pans  with shortening and flour.
    Pour the batter evenly into each pan.
    Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
    Let cool on a cooling rack until the pans are warm to the touch.
    Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
    Remove the cakes from the pan and let them cool.
    Frost the cake with cream cheese frosting when the cakes have cooled completely.



~TIPS~
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.




Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
Ingredients:

    227 gr cream cheese, softened
    ¼ cup milk, made need more
    113 gr butter, softened
    1 tsp vanilla extract
    140 gr powdered sugar

Instructions:

    Add softened cream cheese into large bowl.
    Pour in milk, butter and vanilla extract.
    Mix until well combined.
    Pour in half of the powdered sugar.
    Mix until combined.
    Add the remaining powdered sugar.
    Mix until smooth and fluffy.
    Use a spatula to scrape down the side of the bowl if needed.



Original recipe from : Diva Can Cook



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