Coffee Mousse Cake

 

Coffee Mousse Cake 

(Recipe adapted & modify from Yochona)

Ingredients
Sponge cake:
3 eggs
50g sugar
1 Tbsp coffee powder
65g plain flour
25ml cornoil

Coffee mousse:
3 egg yolks
60g sugar
100g milk
50g water
100g whipped cream
1 Tbsp Coffee powder
10g gelatine powder + 50g water

Chocolate coating:
150g salted butter
150g chopped chocolate 

Method
1. Sponge Cake: Whisk eggs, sugar & coffee powder till fluffy. Fold in cornoil & flour & pour into a lined 7" cake tin. Bake at 170C for 30mins. 

2. Coffee Mousse: Boil milk, coffee powder & sugar together. Add in egg yolks & stir vigorously till well mixed. Add in gelatine mixture & mix till well combined. Fold in whipped cream. Pour on top of sponge cake. Level mousse & let it set in the fridge.

3. Chocolate coating: Combine the butter & chocolate & melt in a microwave oven till melted. Stir till smooth then pour over the chocolate cake, allowing it to run over the side.

In Love with Joyoung Maker

 

红枣枸杞粥 Red Dates Wolfberries Porridge 

(Using Joyoung maker)

Ingredients 
100g Rice
10g Red Dates 
40g Wolfberries
1000ml water 
Salt & peper to taste
Fried shallot for garnish

200g Fish, remove bones & cut into small pieces

Preserved radish    

*Fry preserved radish with fish   

*功能: 挖实害气、危神补肾、改良口肌养分、防治血汗管徐病。

 A simple yet healthy meal =)

Black Sesame Paste

黑芝麻糊 Black Sesame Paste

(Using Joyoung maker)
  
Ingredients
70g Rice
10g white sesame 
40g black sesame
2 Tbsp sugar
1000ml water 

*功效：黑发养颜，健脑益愚

 

Creamy Soup with Oats Buns

Cream of Pumpkin & Carrot Soup
 
Ingredients
10g butter
2 large carrots, peel & chopped into cubes
400g Pumpkin, cut into cubes
200ml chicken stock  
salt & pepper 
100mls cream

Method: 
1. Heat butter in a large saucepan over medium-high heat. Add carrots & pumpkin & stir occasionally for about 3mins
2. Pour in chicken stock. Season with pepper & salt. Cover & bring to boil.
3. Reduce heat to medium low. Simmer for 20mins until carrots & pumpkin are soft. Set aside to cool.
4. Blend the soup in batches until smooth. 
5. Return to pan over low heat. Stir in cream & cook for 2 mins.

Homemade luncheon meat buns to go with the creamy soup =)

Soymilk Pudding

Soymilk Pudding 

  Thanks to Small Small baker who posted this recipe in her Fb

 Soft & smooth pudding =)

Celebrations

 Made this cake specially for a friend who is celebrating her 3rd year wedding anniversary. Times flies...  it was like only yesterday when I was her bridesmaid! ;P

Hope she had an enjoyable & memorable celebration =)

 A peach yoghurt cake for my friend's birthday

Soymilk Peach Ice Cream

Can you believe it? I finally received my Soymilk maker after 1 mth! I had an unpleasant experience with this 'alldealsasia' company. It was stated under the terms & conditions that the soymilk maker will be sent to us within 5 working days from 17 Sep 2012. We waited for a week, thinking that the delivery could be delay due to overwhelming orders. The following week, I called up the company & was told that they had already sent out all the soymilk makers & their courier services will liaise with us the timing for delivery instead. Again we waited for another week in vain. My hubby & I took turns to call up the company once a week to check if they have accidentally left out our delivery. Their reply to us were always the same to brush us off - 'courier services will call & liaise with us the delivery timing'.

I am very irritated by their lousy services & excuses until this monday I called up the company a few times & demanded a reply from them. I guessed I need to be harsh & give them some 'pressure' to get things done. It was only then the staff called up their courier services to clarify. I finally received my soymilk maker on Monday night. This is my first & will be the last time to purchase any stuffs from 'alldealsasia' again!

I made my own soya milk on Tuesday & is happy with the thick yummy soya milk. I decide to try making soymilk ice cream  =)

 

Soymilk Ice Cream

 

Thanks to Small Small baker who posted this recipe in her Fb

 

My version of soymilk ice cream with peach chunks

Root Beer Float Cuppies

Root Beer Float Cuppies 

(Recipe adapted & modify from Bee Bee) 

Ingredients 
330ml root beer

70g cocoa powder

85g salted butter

180g sugar

60g brown sugar

170g plain flour

1/2 tsp baking soda

2 eggs

Method

1. In a small saucepan, heat the root beer, cocoa powder & butter over medium heat until the butter is melted. Add the sugars & whisk until dissolved. Remove from heat & let cool.

2. In a large bowl, whisk flour, baking soda & salt together. In a small bowl, whisk the eggs until just beaten then whisk them into the cooled cocoa mixture until combined. 

3. Fold the liquid & flour mixtures together in the large bowl.

4. Bake in a preheated oven @ 170 degrees for 20mins.

Homemade Pasta

Pasta 
Ingredients 
200g flour
2 eggs
1 Tbsp dried parsley
1/4 tsp salt
1 Tbsp oil 

Method:
1. Place flour, dried parsley, salt & oil in a bowl. 
2. Add in eggs & slowly mix till a dough is formed. 
3.  Roll out the dough &  feed it through the rollers to get the thickness you desire, followed by the fettuccine cutters on pasta machine.
 
Cream of Broccoli & Potato Soup
Ingredients
10g butter
1 large Potato, peel & chopped into cubes
400g Broccoli, cut into florets
200ml chicken stock  
salt & pepper 

Method: 
1. Heat butter in a large saucepan over medium-high heat. Add potatoes & broccoli & stir occasionally for about 3mins
2. Pour in chicken stock. Season with pepper & salt. Cover & bring to boil.
3. Reduce heat to medium low. Simmer for 20mins until potato is tender. Set aside to cool.
4. Blend the soup in batches until smooth. 

Swiss Roll Charcoal Butter Cake

This post is sponsored by LIV butter. Try a Liv butter today!

Swiss Roll Charcoal Butter Cake 

(Recipe adapted & modify from Kevin Chai)

Swiss Roll (17cm x 17cm pan)
Ingredients
1 egg
20g sugar
23g flour
10g butter 

Butter cake
Ingredients:

250g Liv salted butter
200g sugar
4 eggs
245g plain flour
5g charcoal powder
5g baking powder
100g UHT milk
1/2 tsp vanilla essence

Method:
1. Beat the butter & sugar together, then add the eggs one at a time, mixing well after each addition.

2. Fold in the sifted flour mixture, milk  & vanilla essence until the mixture is smooth. 

3. Spread some batter onto swiss roll & roll up. Pour some batter into tin lined with baking paper & put in swiss roll. Add the remaining butter cake batter.

4. Bake the cake at 160 degrees for 45mins.
  

Absolutely delicious & soft butter cake =)

Beer Bread

 Beer Bread 

(Recipe adapted & modify from Carol)

Ingredients:

390g bread flour

1 tsp baking powder

3 Tbsp sugar

1 Tbsp Parsley 

1 can beer (330ml)

30g melted salted butter 

Method:

1. In a bowl, sift flour & baking powder together. Add in sugar & parsley.

2. Pour in the beer & use a spatula to mix till combined (no lumps).

3. Transfer the beer 'dough' onto a 8" square pan.

4. Pour butter onto the surface of 'dough'.

5. Bake in a preheated oven @ 180 degrees for 45mins.

Verdict: 

This is a unique type of bread. On first bite, the crust is slightly salty & crunchy. The bread itself is sweet with a tinge of wheat taste from the beer added. The texture of bread is slightly denser & firm compared to normal bread.

In love with Baguette

Baguette
(recipe adapted & modify from Carol)

 Stadter's Baguette Baking Tray (37 x 23cm)

Verdict: 

- Easy to use, wash & store

- The tiny 'holes' on the tray allow the baguette to be baked evenly in oven & cool well after it is baked

 I simply adore this =)

Ham & Broccoli Quiche

Ham & Broccoli Quiche 

Ingredients:

Base

100g Plain flour

50g Cold cubed butter

3-4 Tbsp Ice water

* Mix all together until a dough is formed. Roll out the dough & pressed into a tart pan. Bake in preheated oven @ 190C for 15mins 
 
Fillings
2 eggs
1/2 cup UHT milk
Broccoli
4 slices of ham 
1/8 tsp salt

dash of black pepper

Butter 

Method:

1. With little butter, fry broccoli & ham. Add black pepper & salt.

2. Mix milk & egg together. Beat lightly until well mix.

3. Spread broccoli & ham over the bottom of the tart pan. Gently pour egg mixture over it.

4. Bake at 190C for 20mins.

Double Rainbow Cake

This post is sponsored by LIV butter. Try a Liv butter today! 

 Wonder why I call this double rainbow cake? Make a guess! 

Swiss Meringue Vanilla Butter cream

Ingredients:
3 egg whites
120g fine sugar
300g Liv cold salted butter, cut into small pieces
2 tsp vanilla essence

Method:
1. Place egg whites & sugar in a heatproof bowl. Sit the heatproof bowl on a saucepan filled with water. Bring the water in the saucepan to a slight simmer. Using a balloon whisk, stir the egg whites & sugar constantly until the sugar has fully dissolved.

2. Beat the warm egg white mixture on high speed to obtain stiff peaks using a mixer.

3. Beat in butter into the beaten egg whites in batches until the mixture is firm & fluffy. Add in vanilla essence.

 Not only the roses are colourful like rainbow... 

 It is a rainbow cake inside too! Got it? Hehehe *^_^*

Tau Huay (Soya Bean) Jelly

Tau Huay (Soya Bean) Jelly 

(Recipe adapted from Anncoo)

Ingredients:

Grass Jelly Filling

250g Water

20g Sugar

1 tsp Agar agar powder

2 Pandan leaves

100g Grass Jelly (sweetened), cut to strips                
      

Tau Huay (Soya Milk) Jelly

500g Nutri Soy Almond Soya Milk (reduced sugar)

125g Fresh milk

45g Sugar

2 tsp Agar agar powder 

Method:  

1. Grass Jelly filling - Boil water, sugar, agar agar powder & pandan leaves together in a pot at medium heat. 

2. Keep stirring mixture until liquid boiled. Discard pandan leaves & off heat. Add grass jelly strips into it & stir well.

3. Pour grass jelly liquid into tin mould & leave to set in fridge. (Use cookie cutter to cut into rounds after it is set)

4. Tau Huay (Soya Milk) Jelly - mix all ingredients in a pot, bring to boil at medium heat.

5. Pour some soya milk liquid into moulds till half full.

6. Place one piece of grass jelly filling in each mould, then fill up the mould with soya milk.

7. Cool & chill jelly mooncakes to set in the refrigerator.

I am submitting this to Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House