My New Toy

Basic pasta Dough
(recipe adapted from the batter baker)

Ingredients:
1 cup plain flour
1 egg
1 tsp salt
drizzle of olive oil
water, as required

Method:
1.  Make a well in the middle of your bowl of flour.
 
2. Crack an egg into the well. Add salt & olive oil. Then slowly stir in the flour till a dough is formed.  If it feels too dry, add water till you get a firm but smooth dough.  Knead till it comes together.
Rest the dough for about 30 mins.

3. Flatten or roll out the dough into a disc, then feed it through the rollers at the widest setting. Slowly work your way through the narrower settings till you get the thickness you desire, flouring the dough as required so it doesn't stick to the machine.

4. Finally, feed it through fettuccine cutters, and you get beautiful fresh pasta.

 

Creamy Mushroom Pasta

披着草莓的芋

 

On first look, you may think that it is a strawberry cake? But.... it's actually a yam cake in disguise~ hehehe *^_^*

 

Those strawberry candies & my pink frosting make this cake looks so girly & sweet ;)

 

Yam Fudge Cake
(recipe adapted from Baking Library)

 

 

Fruity Custard Cake

Fruity Custard Cake
(recipe adapted & modify from Cherry's kitchen)

Sponge Fingers Recipe from here

2 pieces of sponge cakes (recipe here)

Biscuit Base:

200g Digestive biscuits

50g Butter 

*Mix & bake in oven 180°C for 15mins

Custard Filling:

100g Sugar

300g Milk

350g Water

4 Egg yolk
90g Custard powder 
* Mix all ingredients together & slowly cook custard over low heat. Stir constantly until it thickens.  

核桃蛋糕卷

 核桃蛋糕卷 ~ Walnut Swiss Roll
(Sponge fingers recipe adapted from 孟老师的美味蛋糕卷) 
 
Ingredients:
60g egg yolks
120g egg whites
80g sugar 
80g plain flour

Method:
1. Beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

2. Add in egg yolks & whisk until combined. Add in sifted flour & mix until well combined.

3. Pipe them into a tray lined with parchment paper. Sprinkle chopped walnuts & sift icing sugar slightly.

4. Bake @ 180 deg C for 15mins.
 
Fillings:
40g whipping cream
Chopped walnuts

  
I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

Cherry Muffins

Cherry Muffins
(recipe adapted & modify from Noob Cook) 

Ingredients:
190g plain flour
2 eggs, beaten
1/2 Tbsp baking powder
190g caster sugar
150g cherries
125ml milk
1 tsp vanilla essence
70g melted butter

 

Method:
1. Sift flour, baking powder & sugar together.
2. Add in milk, vanilla essence, eggs & butter & stir until just blended. Be careful not to over mix as it will result in a tough texture.
3. Fold in the cherries into the mixture. Spoon the mixture into the cases till almost full.
4. Bake @ 180°C for 25mins.

 

Cherry Cream Cheese Mousse cake

Sponge Fingers Recipe from here

2 pieces of chocolate sponge cakes (recipe here)

Filling:

100g cream cheese

100g whipped cream

80g cherry puree

1 Tbsp gelatin dissolved in 2 Tbsp water (use microwave to heat up for 15s)

Extra cherries

Method:

1. Add dissolved gelatin mixture into cherry puree & mix well.

2. Stir (1) into whipped cream & cream cheese & sandwich the 2 layers of chocolate sponge cake together. Add in extra cherries in between the layers.

Beet Root Loaf

甜菜根吐司 ~ Beet Root Loaf
(Water Roux recipe adapted & modify from Kokken69) 

Water Roux
Bread Flour 50g
Boiling water 75g

Bread Dough
Instant yeast 7g
Bread Flour 200g

Sugar 50g
Salt 1/2tsp
Beet root juice 50g
Egg 1
Butter 30g

Method:
1. Mix water roux ingredients together in a bowl. Set aside to cool down.
2. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed. Proof for 1hr.
3. Beat dough again in mixer for 1min.  Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1hr

4. Bake in a preheated oven @ 180°C for 30mins.

甜菜根蛋糕卷

甜菜根蛋糕卷 ~ Beet Root Swiss Roll
 
Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g beet root juice (blend beetroot with a bit of water)
80g plain flour

(B)
170g egg whites
80g castor sugar

Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & beet root juice until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 15mins.
 

 
I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

彩虹蛋糕卷

彩虹蛋糕卷 ~ Rainbow Swiss Roll
(Recipe adapted & modify from 孟老师的美味蛋糕卷) 
 
Ingredients:
60g egg yolks
120g egg whites
80g sugar 
80g plain flour

Method:
1. Beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

2. Add in egg yolks & whisk until combined. Add in sifted flour & mix until well combined.

3. Divide batter into 5 equal portions & add colours. Pipe them into a tray lined with parchment paper. 

4. Bake @ 180 deg C for 15mins.
 
Fillings:
80g butter, softened
20g icing sugar
40g whipping cream
  
Method:
1. Whisk butter & sugar together till combined. Add in whipping cream slowly & whisk until smooth.

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

樱桃蛋糕卷

樱桃蛋糕卷 ~ Cherry Swiss Roll
(Recipe adapted & modify from 孟老师的美味蛋糕卷) 
 
Cocoa batter: 
Ingredients:
25g butter, softened
15g icing sugar
25g egg white
20g plain flour
5g cocoa powder

Method: 
1) Mix all ingredients together & spread onto a tray lined with parchment paper. 
2) Use a pattern scrape board to make a few lines & put in fridge for later use. 

Swiss roll:
Ingredients:
(A)
80g egg yolks
15g castor sugar
45g vegetable oil
45g whipping cream
85g plain flour

(B)
170g egg whites
75g castor sugar

Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & whipping cream until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Remove the tray from fridge & pour batter on top. Bake @ 180 deg C for 15mins.
 
Fillings:
80g Whipping cream
Cherries

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

Who Am I ?

" Looks are deceiving! I'm not a durian swiss roll~ I'm actually a pumpkin roll in disguise! ;P "

南瓜蛋糕卷 ~ Pumpkin Swiss Roll
(Recipe adapted & modify from 孟老师的美味蛋糕卷)

Swiss roll:
Ingredients:
85g egg yolks
20g castor sugar
45g vegetable oil
45g whipping cream
50g mashed pumpkin
85g plain flour

170g egg whites
80g castor sugar
 
Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & whipping cream mixture until combined. Add in mashed pumpkin. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into (1). Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 15mins.
  
Pumpkin fillings:
Ingredients:  
250g pumpkin (steamed & mashed)
30g icing sugar  
50g butter, softened
2 Tbsp whipping cream 

Method:
1. Whisk pumpkin, icing sugar & butter together till combined.
2. Add in whipping cream slowly & whisk until smooth. 

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

Camomile Osmanthus Swiss Roll

Camomile Osmanthus Swiss Roll

Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g milk + 2 sachets of camomile + 1 Tbsp Osmanthus (boil for 5mins)
80g plain flour

(B)
140g egg whites
80g castor sugar

Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & milk mixture until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 15mins.
 
Filling: 
Buttercream

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

开心果蛋糕卷

开心果蛋糕卷 ~ Pistachio Swiss Roll
 
Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g milk + 1/2 vanilla pod (boil for 5mins)
80g plain flour

(B)
170g egg whites
80g castor sugar

Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & milk mixture until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 15mins.
 
Fillings: 
Buttercream
Chopped Pistachio

 I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

Cocoa Sweet Potato Swiss Roll

Cocoa Sweet Potato Swiss Roll
(Recipe adapted & modify from 孟老师的美味蛋糕卷) 

Swiss roll:
Ingredients:
(A)
20g melted butter

(B)
60g almond powder
30g icing sugar
120g whole egg

(C)
150g egg whites
50g castor sugar

(D)
40g plain flour
10g cocoa powder

Method:
1.  Whisk ingredients (B) together & mix until smooth.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into (1). Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Sift in (D) & mix until smooth & well combined.

5. Add in (A) & mix till well combined. 

6. Pour batter in & bake @ 180 deg C for 15mins.
 

Sweet Potato fillings:
Ingredients:  
250g sweet potato (steamed & mashed)
20g icing sugar
30g butter, softened
30g whipping cream 

Method:
1. Mix all ingredients together till combined.

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

Earl Grey Tea Cake

Earl Grey Tea Cake
(recipe adapted & modified from Okashi)

Ingredients:
150g plain flour
1/4 tsp baking powder
150g butter
100g icing sugar
3 eggs
1 Tbsp milk
5g Earl Grey tea dust from tea bags
15g ground almonds

Method:
1. Beat butter & icing sugar until light & fluffy.
2. Gradually add in eggs & beat well. Add in tea dust, ground almonds & milk.
3. Add in sifted flour & baking powder & fold until combined.
4. Bake in a preheated oven @ 180C for 40mins.

樱花蛋糕卷

 

樱花蛋糕卷 ~ Sakura Swiss Roll
(Recipe adapted & modify from 孟老师的美味蛋糕卷) 

Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g milk
80g plain flour

(B)
180g egg whites
80g castor sugar

(C) Sakura  

Method:
1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & milk until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Placed some Sakura into a tray lined with parchment paper. Pour batter in & bake @ 180 deg C for 15mins.
 
Cream fillings:
Ingredients:  
80g butter
40g rose water (2.5 tsp rose extract + 40ml hot water) 
30g icing sugar

Method:
1. Whisk icing sugar & butter in a bowl. Add in rose water & whisk till combined.

Rose extract - bought during my last HK trip

P/S: Thanks Alan (from travellingfoodies) for the Sakura  *^_^*

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

Orange Curd Cakes

Orange Curd Cakes 
(Recipe adapted & modified from Sweet & Simple Bakes)

Ingredients:
200g plain flour
2 tsp baking powder
80g caster sugar
1 large egg
75ml oil
150ml milk
½ vanilla pod
Orange curd (*from my left over Earl Grey macarons)
chopped peanuts 

Method:
1. Preheat the oven to 190oC.

2. Sieve the flour & baking powder into a bowl & stir in the sugar. In a large jug mix together the egg, sunflower oil, milk & vanilla pod. Pour the wet ingredients into the dry & stir gently together until just combined. Put a tsp of the batter at the base of silicon mould. Top with 1 tsp orange curd & sprinkle peanuts. Top with the rest of the batter & sprinkle more peanuts.

3. Bake for 15 mins.

Earl Grey Macarons

Macarons recipe
*replaced matcha powder to Earl Grey 

Orange Curd (Recipe adapted & modified from Quay Po Cooks)
Ingredients:
3 egg yolks
80g castor sugar
50ml Orange juice
1 grated orange zest
100g cold salted butter

Method:
1. Whisk egg yolks & sugar in a metal bowl placed on top of a saucepan over simmering water. Add in orange juice & zest until combined & smooth.

2. Stir the mixture constantly with a spatula until it thickens. Remove from heat. Whisk in butter slowly. Spoon mixture into clean glass container & allow it to col with a piece of plastic wrap laid on the surface to prevent a skin from forming.

果干乳酪条

果干乳酪条
(recipe adapted & modified from 茄子)