Bye bye 2012 and Welcome 2013

Happy New Year to All and Wish all the best for year 2013......Happy and Healthy ....Good Luck !!!!

Japanese Light Cheesecake

This cake made for friend  Birthday.

Base

1 slice 8" sponge cake

Cream Cheese Mixture
 A
400g fresh milk
250g cream cheese
60g plain flour, sieved.

B:
5 egg yolk

C: 
5 egg whites
55g caster sugar

Method

1. Preheat oven to 180deg. line a 8" round cake tin with grease proof paper and put in a piece of prepared sponge cake.
2. Double-boil fresh milk and cream cheese until dissolved. Add plain flour, stir and cook until the mixture has thickened. Remove  from heat and leave to cool. Add B and stir well.
3. Whisk C at high speed until soft peak is formed. Slowly mix in mixture (2).
4. Strain the cheese mixture on top of sponge cake.
5. Stream bake the cake in a preheated oven at 180 degree C for 20 minutes. Reduce the heat to 140 degree C and bake for another 1 hour and 45 minutes or until cooked.
6. Leave cake to cool in the oven with door ajar 1 hour. Chill in the Fridge for 4 hours. Remove cake from tin and place onto a cake board. Cut into pieces and serve.


 Recipes from 芝味十足 by Chef Alan Kok

Chocolate Fudge Cap cakes

Made for 播恩堂兒童主曰学生日会。

材料

200g butter
180g brown sugar
200g plain flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp bicarbonate of soda
4 eggs
150g chocolate (melted)
2 tbsp corn oil

topping

I use fresh cream and sugar doll.

Method

1. Preheat oven to 175deg, place paper cases on a muffin tray.
2.Combine butter, sugar, flour, cocoa powder, baking powder, soda and eggs in a mixer and beat 
   until smooth and pale, about 2 - 3 minutes.
3. Stir melted chocolate with corn oil, then pour into flour mixture, mix well.
4. Spoon the mixture into cases. Bake for 20 - 25 minutes. Remove the cake from oven and 
    cool on  rack.
5. prepare the topping, beat fresh cream until light and smooth. then pipe on top of each cupcake. 
    Decorate with sugar doll.

Recipes from Beautiful cupcakes by chef kevin chai.

Birthday Cakes

 

做給播恩堂兒童主日学生日会

Lollipop Cake

100pcs

Lollipop again,

Made for 播恩堂兒童主曰学生日会。

清炒China Leek

China Leek

蝦

肉

蒜米切幼

 调味料：香菇精，Salt。

燒熱鍋中的油，爆香蒜米，加入China Leek,蝦,肉,炒匀，然後加入入调味料炒到熟,就可上碟.

  

咸旦黄炒四季豆

生咸旦黄 2粒（压烂）

四季豆（洗诤切段）

 蒜米切幼

调味料：香菇精，Salt。

燒熱鍋中的油，爆香蒜米，加入咸旦黄炒至起泡泡至熟，加入四季豆炒匀，然後加入入调味料炒到熟,就可上碟.

丹麦牛油餅干Danish Butter Cookie

 

 

225g Danish Lurpak unsalted butter
120g castor sugar 幼糖 ( 喜欢甜的可以放多些，也可以减糖份完成后再撒在饼干上 )
1 tsp vanilla Extract 香草精华
1 egg 蛋
335g 低筋面粉 (过篩)
1/4 tsp salt 盐

预热洪炉190度，用搅拌机把牛油和糖拌均匀直到颜色变浅，然后把蛋和香草精华加进去拌均匀，再来把面粉和盐加进去搅至均匀，面团太软就收进冰箱一小时再拿出来擀平，做你喜欢的造型即可。面团有点太软可以的话用cookie press 作比较容易。。
 

 Recipe from Facebook Baking Wonderland.

Bubby Batter Fried Prawns

  Bubby Batter Fried Prawns

Ingredient:  20 medium sized prawn (shelled, Leave tails intact)

Marinade: 1 tbsp light soy sauce.

Crispy Batter:
160g Self-raising flour (sieved)
2 tsps double action baking powder
1/2 tsp salt
1/2 tsp chicken granules (我放香菇精）
220ml Water
4 tbsps oil.

Method:
1. Mix well self-raising flour, double action baking powder, salt and chicken granules or 香菇精.
    add in water gradually and then oil. let it rest for 20 minutes.
2. Marinate prawns with marinate for 5 minutes. Blanch for a while, wipe it dry.
3. put in sufficient oil, heat well. Dip no(2).  into no.(1 ). deep fry it over medium heat til golden
    in colour. Serve with chilli sauce.

From Y3K receipe issue no 16.

Sea Cucumber Soup

燒熱鍋中3汤匙油，倒入切幼的蒜米和薑爆香，倒入黑木耳，Carrot，(切幼), 肉碎, 加入清湯煮滚後加入Sea cucumber。 最後倒入玉米粉+水勾芡，在加一粒鸡旦（旦要打散），就可上桌。

Mixed Vegetable

Broccoli, Carrot, 黑木耳，Fish Ball，少 許猪肉。

燒熱鍋中3汤匙油，倒入切幼的蒜米爆香，然後加入所有的材料煮到熟+入调味料，最後倒入玉米粉+水勾芡就可上碟.

21-12-12 Dong Zhi

湯圓

糯米粉+清水 适量，揉成面团。 

馅料：豆沙 （我是买便）

锅中倒入水大火煮开后，放入汤圆，改成中火煮约8分钟，待汤圆全部漂浮在水面上，再继续煮1分钟即可。