tag:blogger.com,1999:blog-281045732024-02-28T04:53:30.954-08:00What's For Dessert TodayAnonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-28104573.post-31726069156709357672011-01-08T13:21:00.003-08:002011-01-08T14:22:26.906-08:00Homemade Chicken Vegetable Puff Pastry<div align="center"><strong>Chicken Puffs is a perfect party recipe.</strong></div>Today, I made another batch of chicken Puff.I made my own puff pastry and use one can of Flakes of chicken with mixed vegetable and one small onion.The pastry and filling can make about 12 medium puffs.HEY! its nice...to make it but time consuming.Well, not really time consuming but lots of cleaning up :).If you want to try my recipe...wish you all the best and enjoy!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559929492802542322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbHd9JhxX5CXBSUIsnG88yA5XeLdp4BJUD-cQvcwOCmDQkIjp0lYHF5QlXNonW095KO4ja7DeZqFV7Om4M6URKpcrUvt3v5qntgEQGblAaUFoAy6oY2rApQ8zl05xj2Qu6hO_/s400/ash+128.jpg" /> <p align="center">You can make your own favourite filling.<br /><strong>Filling recipe</strong></p><p align="left">Here is what you need:<br /><br />1 can Flakes of Chicken</p><p align="left">Finely Chopped 1 small onion</p><p align="left">1 cup mixed frozen vegetable</p><p align="left">Salt</p><p align="left">sugar</p><p align="left">pepper</p><p align="left">Heat a large frying pan over med-high heat. Add oil about 3 tbsp.When sizzling, add chopped onion.Reduce heat to med. Cook for 1-2 min, stirring often, or until lightly browned. Add mixed vegetable. Stir until well combined. Cook for a further 2 min or until vegetable are just softened.Add flakes of chicken,season with sugar,salt and pepper and stirring constantly until well combined. Remove from heat.Set aside to cool completely.That's it!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559929472125854322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNp7Qoew8B6c52-7LHPHwdVTZ5KNLBPt6ojQSlzUI8em4l290Wawt9ynAA8mZkIPd1O0b3-mmnc4Nw_yzg_u-cASdwQNhjosoQIxj5LPeYT6tZW0KiBOQkp4VZ5cAc7P7YkeDY/s400/ash+121.jpg" /></p><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559929488822384770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJg0MXQAXXnknJ5cpVADb7GtvtUEpySz0tYxTuosJhpzm2DaaAJry1Cp7Qv71jqJNMcnjjrfCrN_hteh_tWrP05_GfdF86daPshzf7kqz2YRsSK7Sjo805yo2MUHhZW7BV2Qv/s400/ash+126.jpg" /><br /><strong>New recipe for Puff Pastry</strong></p><p align="left">250gm Flour</p><p align="left">30gm butter</p><p align="left">1/4 tsp salt</p><p align="left">130gm water</p><p align="left">130gm butter(cut into square shapeand then roll the butter into rectangular shape)</p><p align="left">1.Mix water,salt and butter.</p><p align="left">2.Add in some flour to mix well.</p><p align="left">3.Add remain flour to mix into smooth dough.Rest for 10-15 mins.</p><p align="left">4.Roll dough into rectagular shape.</p><p align="left">5.Put butter(same size as dough shape)in on top of the rectagular dough .</p><p align="left">6.Cover the butter with the dough.</p><p align="left">7.Fold into layers.Roll out the dough 5mm thick.</p><p align="left">8.Continue Fold into 3 layers.rest for 10-15 mins.</p><p align="left">9.Turn dough by 90 degree and roll out the dough about 4mm.</p><p align="left">10.Fold into 4 layers.Repeat the folding process and fold into 3 layers.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559929482374166594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvwz4bPlYEM91H8BGqRpIx8BN1CvJtEU588A3YoNlWYwP3flrBPTUzq7_UU52adIOGtq2PoBfUKA3WD6AAtT-mtSLD16vDsUZ4dCXs6IQFjzbQ8n50UpK2v6ltSW1ZRgu9cdX/s400/ash+124.jpg" />I know it's confusing and pretty hard to imagine what is 3 layers folding.You can go to this website and check it out the step by step making of puff pastry.</p><p align="left"><a href="http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/">http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/</a><br /></p>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com9tag:blogger.com,1999:blog-28104573.post-80762904159427438282010-09-02T14:49:00.006-07:002010-09-02T15:12:15.230-07:00Sweet Potato Chinese Crackers(vegan)I always love to deep fry prawn crackers during Chinese New Year.When you deep fry it,in only a few seconds they will expand into a huge crackers.If you don't have prawn in your kitchen,you can always use sweet potato for the same recipe.The ingredients is very simple and easy to make.Try making your own Malaysian style sweet potato crackers during this summer.<br /><strong><span style="color:#000000;"></span></strong><br /><strong><span style="color:#000000;"></span></strong><br /><strong><span style="color:#000000;">Ingredients</span></strong><br /><span style="color:#000000;">200g -250g sweet potato</span><br /><span style="color:#000000;">250g-300g starch flour</span><br /><span style="color:#000000;">1tbsp salt</span><br /><span style="color:#000000;">1tsp peepper</span><br /><span style="color:#000000;">1/2 tsp ajinomoto(optional)</span><br /><span style="color:#000000;">Oil for deep frying</span><br /><span style="color:#000000;"></span><br /><div align="left"><strong><span style="color:#000000;">Method</span></strong></div><div align="left"><span style="color:#000000;">1.Steam and Mash sweet potato into puree.</span></div><div align="left"><span style="color:#000000;">2.Mix starch flour,salt,pepper and ajinomoto mix into a stiff dough.</span></div><div align="left"><span style="color:#000000;">3.Divide dough into 3-4 portions and roll into a long shape.</span></div><div align="left"><span style="color:#000000;">4.Place in a greased plate and steam for 45 minutes with high heat ot till cooked.</span></div><div align="left"><span style="color:#000000;">5.Leave completely cool.wrap with clean cloth and keep int he fridge till harden.</span></div><div align="left"><span style="color:#000000;">6.Cut into thin slices with sharp knife.</span></div><div align="left"><span style="color:#000000;">7.Place on a tray and leave under sun for few days(2-3days)till very dry.</span></div><div align="left"><span style="color:#000000;">8.Deep fry in oil before serving.</span></div><div align="left"><span style="color:#000000;">9.Enjoy</span></div><div align="left"><span style="color:#000000;"></span></div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com8tag:blogger.com,1999:blog-28104573.post-25518035253412680572010-01-27T16:14:00.008-08:002010-01-28T13:00:25.565-08:00Traditional peanut cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQww7ZgI2lT2rDOdZ3GMEb1tlMM9venaS85jjoGLQe-vCUwgZ09wlTc6mgjjbRHRXSosWhkOzOjI3k6Vt9TCywJsvZl1O6iS5MFPZZbecjuC8XNZ8XqtOIWM1bqTRuew1KPF1M/s1600-h/ca+008.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431578232992809458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQww7ZgI2lT2rDOdZ3GMEb1tlMM9venaS85jjoGLQe-vCUwgZ09wlTc6mgjjbRHRXSosWhkOzOjI3k6Vt9TCywJsvZl1O6iS5MFPZZbecjuC8XNZ8XqtOIWM1bqTRuew1KPF1M/s400/ca+008.jpg" /></a> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431578227525224034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdp6WY7FeWoduFg-cnuT8xzQFZcg0spnrLOcKztZwNQtqK8nShQLiRLZ_PTlzNnmFVs3ohJA3zfjMJ_28dATDHeUPLMRIlSDYcodnhGXBFUJoiCVcxZU9iTsuQ9-d2np20Tgi9/s400/ca+007.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431578219949589810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6r4-UGkd_Rvxm3cDCfAWV-V_fVrAHzOqgvjqaV8vPVm_r74tESWJCgThlRrr-oZWRqnqUdWGsXXIvIRdFx4yoRYqx21gwUHY9RI-fsEupudYPeTKAq5JU2f4cgGm6s3IQwGh/s400/ca+006.jpg" /><br /><div><br /><span style="color:#000000;">Ingredients<br />A)</span></div><div><span style="color:#000000;">100gram roasted peanuts, finely ground</span></div><div><span style="color:#000000;">100g all-purpose flour<br />30g confectioners' sugar</span></div><div><span style="color:#000000;">30g castor sugar<br /></div></span><div><span style="color:#000000;"></span> </div><div><span style="color:#000000;">B)</span></div><span style="color:#000000;">75-100ml peanut oil<br /></span><br /><span style="color:#000000;">1 egg yolk, beaten (optional)<br /><br />Method<br />1.Preheat oven to 350 degrees F (175 degrees C).<br /><br />2.Line baking sheets with parchment paper.<br /><br />3.Combine together the peanuts, flour, corn flour, and confectioners'sugar in a large bowl until well-combined.<br /><br />4.Make a well in the center of the peanut mixture.Slowly pour in the peanut oil and mix into a dough,slightly sticky dough.<br /><br />5.Shape the cookie into a balls about 1/2-inch in diameter.<br /><br />6.Place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.<br /><br />7.Bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. Let cool on racks.<br /><br />***It is best to use groundnut oil for an aromatic nut flavour.</span>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com26tag:blogger.com,1999:blog-28104573.post-42925470673489019992010-01-27T16:02:00.004-08:002010-01-28T13:37:31.244-08:00Vanilla Swiss Roll<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431674681234760386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijohGsSzSWO-62dLXAnE20lMciI4pKJ6UpTCJyU9nsiq-efehLmmPW9gtcI-G6N-hUdugl4jF8ChQMvUQAMCTy89f6SIK4KWAEksnp_zb3MmJb2Dkan4GldgkOgPSZFVxf1C2W/s400/swissroll.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431574859432834386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVhUYpLVfSuT_d6fJU8JaiDTwz8tRDwCsSXAXG2xQyfInb2ptjUnx4afOcEEtxFaYl0X0GkmTcTFJoFryh4IaCqf3OdOq9xneiKfHn5ZqhvG8W9dv-BLI67vL-bVl0xCjvt8f/s400/cook+009.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431574868422233026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRbN9UCkK57u4a0rZ2NAlYIG0cLeAeW5U6k0zAgqkXJps0VGn4Guhm41sECsDvf1WrkCGXP7HFE43O6Jl-PFYVXRcQ_3aKdnM5Wt9pRxUY8Ik4_GcIO02zG2uoeOhiDj4T_0K/s400/cook+012.jpg" /><br /><div><br /><span style="color:#000000;">A)<br /><br />3 Large Eggs </span></div><br /><div><span style="color:#000000;">60g Castor Sugar<br />45g Flour<br />1/2 teaspoon baking powder (sifted with flour)<br />1/2 teaspoon vanilla essence<br />1/2 tablespoon ovallette<br /><br />(B)<br />2 oz butter ~ melted (40g)<br /><br /><br />Method :<br /><br />1. Place ingredients A in a mixing bowl. Beat on high speed for 7 minutes. </span></div><br /><div><span style="color:#000000;">Lastly,(add in melted butter gradually)<br /></span></div><br /><div><span style="color:#000000;">2. Bake in a preheated oven at 170 C for 20 minutes.<br /></span></div><br /><div><span style="color:#000000;">3. Once baked, remove the cake from the tray onto a wire rack. Let it cool.<br /></span></div><br /><div><span style="color:#000000;">4. Turn the cake onto another piece of paper and spread the buttercream or fresh cream.<br /></span></div><br /><div><span style="color:#000000;">5.Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the filling to set before slicing it. </span></div><br /><div><span style="color:#000000;"></span></div><br /><div><span style="color:#000000;">If you can't find ovallete,you can omit this ingredient.</span></div><br /><div><span style="color:#000000;">scoop out 1 tbsp of flour and add in 1tbsp cornflour in the dry ingredient.</span></div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com9tag:blogger.com,1999:blog-28104573.post-62841000040574676952009-11-19T13:42:00.006-08:002009-11-19T14:28:51.378-08:00Lime Green and Pink Layered Cake<div align="justify"><span style="color:#333333;">I just made this cake last night, and it was quite easy, and looks absolutely beautiful!I came across this recipe from </span><a href="http://mommy-nisa.blogspot.com/"><span style="color:#cc0000;">Fitri</span></a><span style="color:#333333;"><span style="color:#cc0000;"> 's</span> blog the other day.Her cake looks so yummy.I enjoyed every step of the process, but now the only problem is that it is so pretty my kids can’t stop eating it! I still can’t get over how good it looks.Her recipe definitely worth trying!</span></div><div align="center"><span style="color:#333333;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405934184869894498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE6xFK_BhgH0FU437Wm2T44YZ0siuM9XH_uiLpgkTJDt1pMYefn85BsuncEXveW4SgxaD8NVbaQ7HpfmppDU31QmbQCAkkEBQgZX6TG1HKTcEXHQ5qP-RqOI11IqipHeHcvEH/s400/belinda+ballet3+009.jpg" /><strong>Nothing is better than homemade cake<br /></strong></span></div><span style="color:#333333;"><div align="left"><br />The cake is soft and moist.Her pretty colorful homemade cake tops it all!It was a huge success and I got 5 stars from my family.Too bad I couldn't make it exactly the same as her's because I only have two 8 inches round pan so I only can make it green and pink in color.<br /></span><span style="color:#333333;"><br />I am not good at frosting.As you can see I only sandwich the cake with buttercream and the top of the cake with some pink chocolate rice.If you don't have rose water,you can replace it with Rose essence.Fitri thanks for the recipe!</span> </div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com36tag:blogger.com,1999:blog-28104573.post-42581510674404750952009-11-10T11:20:00.007-08:002009-11-10T12:14:23.910-08:00Hazelnut Peanut Ball Cookies<div align="justify"><span style="color:#333333;">Believe it or not!I never try hazelnuts cookie before and only recently I started really appreciating the wonderful taste of hazelnuts.So I decided on making hazelnuts cookies using peanut ball cookies recipe because this is the only nuts recipe I have.The cookies may look somewhat odd adding peanut oil but let me tell you that they are delicious in their simplicity and original nuts flavour.</span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402557475725813138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_zE1lXuTMv-4q1WBGqkkzQkclSERqAPRDrfhD4lAy7yDhFx5bvz439iZEkLx3983eoje2PLhA9sAnnZghnD13kYE9oWLS_rTSJydysJ8LsFcTr81imrA08nnfnEAsh-ncAHT/s400/belinda+ballet3+085.jpg" /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402557464529864754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7J6Qd2r3KFJl94ky_ijx_sBSR2Epyo9Bov4KEltk3e0Z-hZ8fTMNNNo5RBvvNmJswchYSSTO7nLGjiuFXq-1QBJSAiDxdIdm8dteDhrxEjerrjgr7_6f_CVH5OoloCbgBhDu/s400/belinda+ballet3+083.jpg" /> <div align="justify"></div><div align="justify"><span style="color:#333333;">It's easy to make.No butter?No problem!No blender?No problem!</span></div><div align="justify"><span style="color:#333333;"></span> </div><div align="justify"><span style="color:#333333;">Just use your hand to mix all the ingredients and you are done.Shape into small balls,brush eggwash on top of the cookies and bake it for 15-18 minutes.</span></div><br /><span style="color:#333333;">90g Plain flour<br />40g confectioner sugar<br />40g Ground Hazelnuts<br />75ml Peanut oil<br />1/8 tsp of salt<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br /><br />Sieve flour,baking powder and baking soda in a bowl.<br /><br />1. Combine all ingredients in a large bowl except the oil.Use your hands to mix thoroughly.Add oil in a slow stream and knead into a dough.<br /><br />2. Refrigerate dough for 30 minutes -- a very important step.<br /><br />3. Form dough into tiny balls.<br /><br />4. Place 1 inch apart on parchment cookie sheet.Brush egg wash on each cookies.<br /><br />5.Bake in preheated 350-degree oven for 15-20 minutes or until set.<br /><br />6. Let stand 1 minute in pan then remove to wire rack.<br /><br />7.Cool completely and store in an air tight container. </span>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com14tag:blogger.com,1999:blog-28104573.post-63794692191655272292009-10-13T09:54:00.011-07:002009-10-13T11:15:24.799-07:00sandwich White Bread<div align="justify"><span style="color:#000000;">Today I began baking sandwich bread using a Bread pan with lid.I bought this in a baking supplies wholesale back home few months ago.This type of Bread pan perfectly baked breads all the time.A sandwich loaf is baked in a special pan also known as a Pullman pan, which has a sliding lid that covers the dough while baking, trapping the dough inside in order to create the rectangular shape.The pan is available in several sizes.It makes a great loaf of sandwich Bread.</span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392129644549163986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0zzadVKlNSy-Kt3KJiorRBk3On7kS6bCV4Z0kdMGonMopp5nPfiX9SDZ5UMUhM0CMJUua4SuoJ3Js6t6lVtVfOOIwCgzNtbxnxSU4e3HEZHJy2Z7ai5jecrRW9J_brcoFgkx/s400/Picture+055.jpg" /> <div align="justify"><span style="color:#000000;">I've always wanted to buy this bread pan but I couldn't find it here but you can always buy it online.The recipes for bread in a Pullman pan call for baking with the lid on for the first 25 minutes or so, then removing the lid and finishing baking.I know don't know why.After googling the Sandwich Bread using Pullman pan in different blogs,I don't see any difference between the Pullman pan and mine(with holes).They both came out perfectly in shape.Any ideas what's the holes for?<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392137495645045570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLW5GBoIrI8NhHR30bId0vzeLBv1Dkx8zKLD3Kxaq9Xo9trKNccFwgYtOj78fCshKPm6iEUrNw4KpXh5NJAz9iZt6O3F3s6g_A5HodjwEbBZx5oT2FpdbpeC914OE555KNXtD/s400/Picture+077.jpg" /></span></div><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392137504319385874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPfdiGUNrGHLGUrVA_cZaNEb5HerdtpvnA8CUhqP_m3VvBOaps1t_Dx9QIxFy11mIhq5HiPbJtYLNu3A4fjaBNG9kRSFY-mchw1529HILwJYwSPqqkpwWe5uSICyEVAdUcBF2/s400/Picture+079.jpg" /><span style="color:#000000;">Here,I used the basic white bread recipe where you can find it on my previous post.Divide the bread dough into 2 balls and roll the bread dough shape into a cylinder.Then,place the lid on and check every 10 mins to see when the dough has risen double in volume and make sure the bread dough is within half an inch of the top.Finally,close the lid entirely.I baked it at 380'F for 30 mins.I have not used an egg wash but I used butter to grease the pan and remember to grease the lid.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392129632879766818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRGPNakCaxmyYvU58mAiN4ZE-UW_FkV5JkSxBx5H51fZAsNXPnQZxYlVfwfNBepGr-tw-sS_CRudOILhHtDIWSzgyUmsdFsGIMBJgP4tcB5FfmT6stvr26YmpMuxoFEOk8-xE/s400/Picture+052.jpg" /></span></div><div align="center"><span style="color:#000000;">Oops!I forgot to grease the lid!!!You can see the cracked on the surface.:(</span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392129651566541570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHE4t7IKPDCcZlAEmu_0zOSyL2KkikLU5uvLKlDAB_M2m-HIFHpSJc8hmfEjBuLc02rAhjk-o7RnrzR_j_L3ImBECJ118bKWYz1XaCcd0McbdCc5rY6gxgaI1AdsR-Gj-S1hD/s400/Picture+057.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392129663356551778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8FR_fG5PLjb7l24lJViYiKOq1N3l5q-7hX2bs4By2XxLqHtxYJGo0wVzkuQfhUwK_w-MZ1VE9gYaLerBYCt_qH5-LNuF8E0rilVHSRJ0SdLCTWgd5XlD7Crdo_WYiDhxP7Tl/s400/Picture+061.jpg" /></div><div align="justify"> </div><div align="center"><span style="color:#000000;">Turned out wonderfull!!....enjoy!!<br /></span><br /><br /></div><div align="justify"> </div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com19tag:blogger.com,1999:blog-28104573.post-6209010832272918632009-07-06T13:18:00.007-07:002009-10-16T09:35:50.006-07:00Japanese honey cake AKA Castella cakeAha!Here I am!back to blogging.There are tons of reason for being away.One of the main reason is lacking in inspiration and idea for a while.OK lets get started!I always wanted to make Castella cake and love eating them.Yesterday,I tried making one and it was my very first Castella cake.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBrjoZdHVr9MSxLlE1F2ovbCePB-lDE2Y2O2b0KZSqi8BR1G_ji4LtdwohpHOAJ23wRFbpRQm4eFDQJoOJg1qynfq_B53ZxVWpJX7qLaWm2CACFNvL1z2PT9_MKd4Bm1LWKaZ/s1600-h/New+Image.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5355453590800911794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBrjoZdHVr9MSxLlE1F2ovbCePB-lDE2Y2O2b0KZSqi8BR1G_ji4LtdwohpHOAJ23wRFbpRQm4eFDQJoOJg1qynfq_B53ZxVWpJX7qLaWm2CACFNvL1z2PT9_MKd4Bm1LWKaZ/s400/New+Image.JPG" /></a>I think everyone know little about this cake already.Castella is a Japanese sponge cake made of sugar, flour, eggs, and honey. You only can find this cake in Japanese/Korean or Chinese grocery stores.The texture is soft and melt-in-your-mouth with scent of honey.It's usually baked in a rectangular loaf baking tin or mold. <span style="COLOR: rgb(0,0,0)">You'll need the basic sponge cake baking method and you'll also have to make a sort of rectangle mold (just use some parchment paper, and outline a rectangle with it.Then pour the batter in the loaf pan mold and let it set for a few minutes.Then bake it for 30-35minutes or until golden brown.Here is the recipe.</span><br /><br /><br />KASUTERA<span style="COLOR: rgb(51,51,51)"> (</span>CASTELLA<span style="COLOR: rgb(51,51,51)">)</span><br /><br /><span style="COLOR: rgb(0,0,0)">1 cup granulated sugar</span> <span style="COLOR: rgb(0,0,0)"><br />1 tablespoon granulated sugar</span> <span style="COLOR: rgb(0,0,0)"><br />1/4 cup honey</span><br /><span style="COLOR: rgb(0,0,0)">1 teaspoon vanilla extract</span> <span style="COLOR: rgb(0,0,0)"><br />1 teaspoon lemon extract(I omit this)</span> <span style="COLOR: rgb(0,0,0)"><br />1/4 teaspoon salt</span> <span style="COLOR: rgb(0,0,0)"><br />7 large eggs, separated</span> <span style="COLOR: rgb(0,0,0)"><br />1 cup cake flour, sifted(for best result)</span> <span style="COLOR: rgb(0,0,0)"><br />1/8 teaspoon cream of tartar</span> <span style="COLOR: rgb(0,0,0)"><br />1 tablespoon vanilla extract</span> <span style="COLOR: rgb(0,0,0)"><br />3 tbsp milk</span> <span style="COLOR: rgb(0,0,0)">(I add milk for extra moisture)<br /><br />Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment.<br /></span><br /><span style="COLOR: rgb(0,0,0)">In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks.</span> <span style="COLOR: rgb(0,0,0)">With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.</span> <span style="COLOR: rgb(0,0,0)"><br /><br />Gently fold in sifted flour,</span><em></em>alternately<span style="COLOR: rgb(0,0,0)"> with milk.</span><br /><br /><span style="COLOR: rgb(0,0,0)">In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry.<br /><br />With a spatula, fold the egg whites in thirds. Pour batter into pan.<br /><br />Tap gently on the counter to remove air bubbles.</span> <span style="COLOR: rgb(0,0,0)"><br /><br />Place on middle rack of oven 35 to 45 minutes or until golden brown.</span><br /><br /><span style="COLOR: rgb(0,0,0)">Cool 20 minutes.</span> <span style="COLOR: rgb(0,0,0)">Remove from pan carefully. Pull off parchment and cool </span><span style="COLOR: rgb(0,0,0)">completely</span><span style="COLOR: rgb(0,0,0)">.<br /><br />Serve or store airtight for soft texture(for best result)</span> <span style="COLOR: rgb(0,0,0)"><br /><br /><span style="COLOR: rgb(255,0,0)">Notes:Don't add oil in this cake!!!!!!!!!!!!!!And do not add baking powder or baking soda!!!!!<br /></span></span>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com15tag:blogger.com,1999:blog-28104573.post-86933332715961015082009-04-30T15:50:00.002-07:002009-04-30T16:00:47.214-07:00Deep fried seaweed<p>Deep fried foods are my daughters favourite and they also love seaweed(Nori).I normally don’t like them, but after it was deep fried, it was great.I use basic frying batter but you can buy tempura batter from the Chinese or Japanese store.It was good and good combination,but I ‘d like try tempura batter next time.You can't store the deep fried seaweed because it won't crispy anymore if you leave it for more than half an hour.It should be serve right away.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTOCNMQm4Nmzp7hDEZRHX6WHlBJHKccZpU7scIM6gKwiwpQsHRyjvbp82tca6Ub6CcKRIa3Je8KE621eF0JiXnPGoADNM2-S-gi-JTdyqlEv-gA4jjc9fdAz-LemJroHkIbth/s1600-h/Picture%20007%5B7%5D.jpg"><img style="border: 0px none ;" alt="Picture 007" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NE_QsviLvkSRtu3fZr0Gks-BdiGyH-uMQ6GXSexU_8VJXa9pflwU6UjGLGPL8E5am311ApNnIZclJ7Tm8X6hHRki4fq-c65wnpgunDqy2lQ95QR8Dj0cyNB-QtyHwsXQ0tJW/?imgmax=800" width="404" border="0" height="304" /></a></p> <p>A lot of people think deep frying is an unhealthy food. As long as the oil is hot enough and the food doesn’t stay in the oil too long.I think it should be fine.Don’t knock it til you’ve tried it!Remember to drink enough water especially this coming summer.I know its not good for you but come one once in awhile,anything can be deep fried.lol<br /></p><p style="text-align: center;"><span style="font-weight: bold;">Cut the Nori into rectangular shaped</span><br /></p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Qgr_d2GhDp-IRhp4cBpb2Oa1MbWThYMoLZdgotNvCSTVDublbU9RqaZTsqE0KrraN_KGyhT171JM17yoFpyrj3E_bb5-jFTcvOW1wk8jSpXVQ_TZRqt0FJjsWa_zWWm1YezW/s1600-h/Picture%20004%5B31%5D.jpg"><img style="border: 0px none ;" alt="Picture 004" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1-sPUoFDwLvwrx_ynLnuH4aubHany9sn1NAILqpIUHdKI8yRL0YvFtQwhA8uanno7UgelHdE_zSAI-h9wuEzu6E1MI9yE8Kfqo_zdUBObrf1hpvtm-sEwB2IDTvhYPVmhXcN/?imgmax=800" width="404" border="0" height="304" /></a></div><p> </p> <p> </p><p> </p><div style="text-align: center;"><span style="font-weight: bold;">Make a frying batter( rice flour,flour,water and ice cube)</span><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLUfVNO5ZBFNigJ2UzQtBy3rEhovuw9nDqYwZMSY7QltRTeQUEuR2aIf9Ggf14huopmI0ZA0vHsf8VX5OSmjxJiWL7DG7dPl1ifP3beZ85qHfz63MPNhTShaPx9rY2p_JS4-c/s1600-h/Picture%20005%5B7%5D.jpg"><img style="border: 0px none ;" alt="Picture 005" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAq0Lfd0ZQanVfJ2OLKc9JpnG159B_ZA3BHmMfZa-PwfzwUH7MwT5Rm2T2wHBXNJzP-Q2YY6I73geDPA9wy-boKtUHvBldIFpOpXi-g74vFXLjYXULUh8yYAw1ljp-aC6y_b1/?imgmax=800" width="404" border="0" height="304" /></a></div> </div><br />Tips:Dip each Nori slice into the batter with hand to evenly coat and then place directly into the hot oil.<span style="font-weight: bold;">Never use the chopstick or else the Nori will tear apart.<br /></span>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com50tag:blogger.com,1999:blog-28104573.post-22910755851005653542009-04-06T19:47:00.022-07:002009-04-12T11:45:52.045-07:00Pan fried red bean bun<div align="left">Do you know how to make bread without an oven!Actually frying pan is a great idea for making a bun.Pan fried red bean bun AKA Hakka cheen loong bao is an old-fashioned traditional chinese dessert.It is usually wrap with roasted groundnuts or red beans paste.It's easy to make.<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiByVBCd0nUyo-fQNRENp_oBdodSu4e34w3lpN3rQ2xevN__lHK6vb8qT7MQ76Z3fyjDs6ke9A8arlLMvrVkbQ6Rc7IOjSG19PUqYs7zHH1I7C3m0ayax_8wt-p5vU302enBi/s1600-h/IMG_0881%5B7%5D.jpg"><img style="border: 0px none ;" alt="IMG_0881" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_KedpXVWac7VUbM5oXf-tsCcyNZUiSRYuJ-AhCEWILVVCzGCbild9yiewb-n8OLtk2OFH0u6oSrdB8KRrVfOdOJHirgTqDUGY13nQMA1cixVCiWco77tyLtmI5O1aC9ucaoG/?imgmax=800" width="404" border="0" height="304" /></a></p></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcX3BHYBzXFlqjd4IHfnp4YtVKSteKfhxksl4DUCvCncuIfOPewdFXkMC9uDH8YorgIYOO1k5xciJJOmTMQZvsskzv8XVI9hSmoeOX99Vr0wTklfBvvHCUavdTyw6_I5X11Fp8/s1600-h/IMG_0876%5B19%5D.jpg"><img style="border: 0px none ;" alt="IMG_0876" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8D5NXn1GhtDTtMQLJeIlER_4tIK-ERS99Wv_2JcYH7t5zxxYhxX974MkTZehLyRnY5qejBRNmhhUcgoI4ovzxjH9KVoD-cdCjqCMep9s57ScNMpLYySkdue8Nli0HaBlXx4m/?imgmax=800" width="404" border="0" height="304" /></a> </p><strong>Recipe</strong><br /><br /><strong>For Filling:</strong><br />200g red bean paste(shape into ball)<img id="BLOGGER_PHOTO_ID_5321784990642206690" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YTJSKP8Qq7H-6NDAoxWmeh6cvexaIxN7tl7bg0XQMwQpjMiYJX790T9lvlTfmtLLs7iTmQyZ5WsJKClyvBcLmJNy4To3KsjItjULdmzCzvWp03ih30Asvx2WFCSmDi4GzZiv/s320/IMG_0858.JPG" border="0" /><br /><strong>For skin Layer:</strong><br />200g low protein flour(cake flour<br />1/2 tsp baking powder(dissolved in a little water)<br />1 1/2 tsp instant yeast<br />15g caster sugar<br />30g shortening or butter<br />100-150ml water<br /><br /><strong>Method</strong><br />1)Sieve flour and set aside.<br />2)Pour in the baking powder,instant yeast,sugar and shortening in the flour.Mix well.<br />3)Pour the water in a gentle stream.<br />4)Slowly work to form a non-sticky soft dough.<br /><img id="BLOGGER_PHOTO_ID_5321784985758440242" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCfZ2NaXDHdQPWir32TFCtFricyzhAIUa07m-J8mt-JJ9atHm3Xu03dMAVZVZ5x3SJrCzTLW9r8oCjb58CsOUebk5jYSVVpMMAwJE9ThM0CWFtgNIYsRXSKj9y3wD1C0M4cQb/s320/IMG_0857.JPG" border="0" />5)Leave the dough in a clean bowl to proof for 1-2 hours.<br />6)Scale the risen dough at 40g portions and shape into balls.<br />7)Flatten each ball of dough and wrap the filling in and seal.<br /><img id="BLOGGER_PHOTO_ID_5321784996484070946" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWH_3_tjI__rSVB-porfAaxmETBvyl7-oBttx6SqdysM-PRG5fmX9A6dlPQE7ePlL7QxqEAxZL2Mh705Q3w-2YRD1LleUXtg14C51aiBf4ZVJK_MLwIvTieF4fOtLxQqXeqOkw/s320/IMG_0861.JPG" border="0" />8)Leave the flattened buns on a tray and wrap with a wrapping paper and proof a second time for 30 or untill double in size.<br /><img id="BLOGGER_PHOTO_ID_5321784999397093682" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKU8aWvB05XjvAd87C_4ohptdxxBujRvp1nJDPHpqLOwk-_F5JXYcrAbXXYLiCmM27g5F-fYTnCN8sw6XkP9P0ke2bkMNi_yRtjxbw7mdXzYMKS_RA9EkBeTStV6OvCtBALFe/s320/IMG_0865.JPG" border="0" />9)Arrange buns in a flat frying pan and pan fried it over low heat without <span style="color: rgb(255, 0, 0);">OIL</span> till both sides are golden brown.<br />10)It takes about 10-15 minutes.Serve hot.<br /><br />Tips:Dissolve the baking powder in water to prevent the dough becomes yellowish.Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com19tag:blogger.com,1999:blog-28104573.post-34524017868730300522009-04-03T09:10:00.017-07:002009-04-03T10:00:56.709-07:00A me-me tagA tag from <a href="http://riascollection.blogspot.com/">Ria's collection </a><br /><br />Ria likes to know more about me.Sometimes I don't even know me very well and this is why I found this tag quite difficult for me to think what to write.<br /><ol><li>I am Marcia Lee.The only one in the world.<br /><br /></li><li>I like sharing food with others.Not only having a good company for food, but it's a good opportunity to try more different things and make it easier to choose.<br /><br /></li><li>I was baptized Catholic when I married to my husband and I don't go to church(pray at home sometimes). </li><li>In all things, I'm a slow worker.Even on houseschore,it always took me the entire week to finish.<br /><br /></li><li>I'm not a great writer but a great editor.I thing I only can write anything shorter and very difficult for me to write longer.<br /><br /></li><li> I am not a good cook but I am a good eater.<br /><br /></li><li>I can't sleep through a lot of light and background noise.I like to sleep in a room with a lot of blankets and make sure my feet is not sticking out form the blanket.<br /><br /></li><li>The first group singing competition I ever compete was in college.I felt like a superstar at that time.<br /><br /></li><li>I like to sing while I'm bathing.My favorite is "Wind beneath my wings"<br /><br /></li><li>My favorite fruit is Strawberry.<br /><br /></li><li>I'm the best singer in my family, but still not a good singer.<br /><br /></li><li>When I was in 20s I was a party girl.</li><li>I hate Star Trek. I know it's a quality show but it's too too boring for me.I don't understand why my hubby still enjoy watching it.<br /><br /></li><li>I don't plan ahead very well (such as backing-up files I might want later). Actually, that's not true. I plan ahead just fine. It's the execution of the plan that is often the problem.<br /><br /></li><li>I take physical, spiritual and emotional comfort from the tv. I realize this is weird, but I don't really care.<br /><br /></li><li>I prefer eye glasses to contact lenses.I look ugly with my glasses on.<br /><br /></li><li> I am in my early thirties.<br /><br /></li><li>I am the shyness extrovert I know. Or perhaps the most unsocialize person.<br /><br /></li><li>I'm a good speller with terrible grammar skills.<br /><br /></li><li>I rarely drink alcohol because I will get high right after the first few sips.<br /><br /></li><li>I am a natural worrier which turns into stress all the time.<br /><br /></li><li>If I can afford it, I would spend my time in travelleing the world than I would at home because now I don't go out much.<br /><br /></li><li>I enjoy computer games of all sorts (virtual,board, role-playing, etc),Currently addicted to combat arms which sounds odd butI am sure there are women, including myself, who have a desire to fight.<br /><br /></li><li>The first thing I will do is turn on my computer.I have a constant need to be done.<br /><br /></li><li>I don't talk alot because I have no one to talk to(besides my kids when they come home after school)</li></ol>Here I like to tag <a href="http://ordinaryrecipesmadegourmet.com/">Kim</a> and <a href="http://giddygastronome.blogspot.com/">Nazarina</a> enjoy!Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com12tag:blogger.com,1999:blog-28104573.post-52039078700341763102009-04-01T22:54:00.012-07:002009-04-09T16:57:23.958-07:00Oatmeal and Chocolate Chip CookieAll the while I don't know that much about oatmeal cookies since I don't really like oatmeal.I always thought oatmeal cookies should be like dry,awful smell and not chewy.Until one day,I found a post from Sweet and Simple Bakes about <a href="http://sweetandsimplebakes.blogspot.com/">oatmeal and chocolate chip cookie Monthly Baking Event</a>.The pictures in the post looks delicious and without a second thought I quickly write down the recipe and try to bake it.<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyHCp8QM5Yb52e9MU3ly9VaY8459y8KZxzOY4bv-8-RwJTvKPvNWsIvsoH7YwIBYMe0Pc7P-tJc2nSZSPqzGS6fvJRSeMWUL2nAuYyevID_kzLM_yeZ9nz06u8k2MXBxoZNrP/"><img style="border: 0px none ;" alt="IMG_0870" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGAgIKT8SyuzGn2e07vdPcg3FLnR_G6nUn9KA9BncPlxWscqndkKdCMIL3TN-ou3bqyBK7X7Lk6useuY1iG0tYuJISacTpqYUSK9nhMLz8zN4krx02aYtIcSOz4qUfejkZPJP/" width="404" border="0" height="304" /></a></p>What a delightful surprise,the cookies came out with a wonderful aroma.The oatmeal and chocolate chip cookies are chewy and not too wet or too dry but just a little too sweet for me.Words cannot express it and you must experience it on your own..This <a href="http://sweetsimplebakesrecipes.blogspot.com/2009/03/oatmeal-and-chocolate-chip-cookies.html">recipe</a> is simple and quick to make.Oh my goodness these are good and I have proof to show you!<br /><br /><div style="text-align: center;">Look at my daughter :)reach for a second cookies straight away<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2SLQ9BjRkOLgIro_nKxYVmVeao6Uz2_DfnitdjNL2_D31b5hXufGoOCxhAvASQhrzOZKH2S9reAuE__G2g6C5gQyd9JRyIjEBdrChcsJO8dbI0H1_wSDdo11jaL657DbUkDe/s1600-h/oatmealbelinda.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2SLQ9BjRkOLgIro_nKxYVmVeao6Uz2_DfnitdjNL2_D31b5hXufGoOCxhAvASQhrzOZKH2S9reAuE__G2g6C5gQyd9JRyIjEBdrChcsJO8dbI0H1_wSDdo11jaL657DbUkDe/s400/oatmealbelinda.jpg" alt="" id="BLOGGER_PHOTO_ID_5319983013525200514" border="0" /></a><div style="text-align: center;">This turned out to be the best version of oatmeal cookie I've ate and ever made!<br /></div></div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com14tag:blogger.com,1999:blog-28104573.post-76401884852086304772009-03-29T20:41:00.015-07:002009-04-09T15:53:42.246-07:00Butter cream swiss roll<span style="color: rgb(51, 51, 51);">I have tried making few swiss roll these days and I have to admit I was impressed with this one.It looked fine,soft and rolled well but I would definitely roll it with dry clean cloth next time or else the skin will stick to the wrapping paper.I used butter cream filling today and it was a hit for my families afternoon tea.</span><br /><div style="text-align: justify; color: rgb(51, 51, 51);"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-n4k8roJNJb0mhxnVe0hzaDTCDtATt7-B3oJ0jviMDrZDgOzpbUQ47bLP9QWzZtBoXUl5NcNgRUcFYGTSIiPY3HeU5-70TxbtSOnxG95ZIKv_m5S6HxPMLXlo2Vx61mp7jHk/"><img style="border: 0px none ;" alt="IMG_0918" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHdfLpBsmfd_91vDMpQMf9YhmtjoUrc83L9Ns5tKKs27JhhF07VwB2J3FWzf_TLcxXwRImKkRmhfnPOIT9Yk5qanktLUgEyAz-jMgpLO6XKmwWiee6yVyYKmk3HL9JVwBfA9F/" width="404" border="0" height="304" /></a></div><p> </p> <span style="font-weight: bold;">Recipe</span><br /></div><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >Ingredients:<br /><br /><span style="font-weight: bold;">A)</span><br />4 Large eggs whites<br />35gm castor sugar<br />4 Large egg yolks<br />35 gm Castor sugar<br />1/2 tsp or 2 gm baking powder<br />1 tsp vanilla essence<br />10gm cornflour(sifted)<br />70gm cake flour(sifted)<br />1 gm salt<br /><span style="font-weight: bold;"><br />B) </span><br />40ml Melted butter/canola oil<br /></span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >40gm milk</span><br /><br /><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" ><span style="font-weight: bold;">Method</span><br /><br />1)Pre heat oven at 350F.<br />2)Beat egg whites cream and sugar(add gradually)</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >till stiff.<br />3)Add in 30 gm sugar and continue beating till thick and glossy.<br />4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.<br />5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.<br />6)Gently fold in egg whites.</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >(Do not overfold)</span><br /><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >7)Pour batter in </span><span style="color: rgb(51, 51, 51);">shallow tin lined with waxed paper.</span><p style="text-align: center; color: rgb(51, 51, 51);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2W8u-yssJtw2pJwitsXMGuhY5qYMyFusPWQCQUWKIH8dmOZSJQk-Li_57BjSsR4a4siAstL33Dve4qXepcKAbXSEkLFhdAHVeKR4y_XeS2DuMJMEDMfYIOysZeEtE2zh0PeD/"><img style="border: 0px none ;" alt="IMG_0906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UjXxGq8gejCit5_YrVTxG6gazJ3RimcmfLNLhirTTrwWxeDjBnGM3B1vqiwTy-gsgEB2R7pw-y5Cs1hJdQhlhcH33zo-nNxBGG7RDjxHCYYMZ3Jw_IZffcF3DE1HmQ9dWVVh/" width="404" border="0" height="304" /></a></p> <span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >8)</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >Bake for 15-18 minutes.</span> <div style="text-align: center; color: rgb(51, 51, 51);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUB-_mE7djGpu4tzjOp1yKJQCLCYGk3htnIaMnjm4OlLpLiWUOKTVZVxEN14IzvmNV5syP4g25F8Ba-gOoYwM4fS4jnJunpSteW_9yOMPI-_GirhTZDd4tWEdwKlKduL8fUIAU/"><img style="border: 0px none ;" alt="IMG_0910" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CygcgCuqjoS2P70xMecg06EoIuF479AhRzgG2Sxg58BjdGkMAssVc7DNm3Q9yv6Cg66jFW7IulR16QxxvKsa4d_UaySeyyI9Qi2ZVk1LPofpxskKnQCvCoIfPEH2E9UxGxQE/" width="404" border="0" height="304" /></a></div><p style="color: rgb(51, 51, 51);"> </p><span style="color: rgb(51, 51, 51);">9)</span><span style="color: rgb(51, 51, 51);font-family:georgia;" ><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >You need to roll it immediately while it's hot,then let it cool.</span></span><br /><div style="text-align: center; color: rgb(51, 51, 51);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQYbFQhSIabdIz048pXPdVDz9RLo-zRdHsxSP3pERtl7Hm6vH3orU5QK68Pejqi7osXPiDnct0pVM6ENpFimqCU5AdL0NyJDuKVfytxjZRtTovnhLmvCk9OGc7uI3GKTUI03m/"><img style="border: 0px none ;" alt="IMG_0912" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkjtrgQTQrcJWODVvZEFLSpDxCui6NS4H2CYJHY7w68Oca7iQm30NQVeQEONAsGkFt5rRGwA6njve-Eqnu-r0BNHvhelFEY5nKLvPioWMKeqXXOh3njnzl27viAMdJB8-hBDd/" width="404" border="0" height="304" /></a></div><p style="color: rgb(51, 51, 51);"> </p><span style="color: rgb(51, 51, 51);">10)Unwrap and fill your favourite filling and roll back up.</span>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com8tag:blogger.com,1999:blog-28104573.post-18524854565440556322009-03-09T21:55:00.027-07:002009-04-09T16:53:39.656-07:00Croissant of the day<div style="text-align: left; color: rgb(51, 51, 51);"><span style="color: rgb(51, 51, 51);">My very first attempt at making these croissants.</span><span style="color: rgb(51, 51, 51);">I always wanted to make croissant for a long time but never really understand what the recipe meant by turning,folding and the rolling part.But from the </span><a style="color: rgb(255, 0, 0);" href="http://www.youtube.com/watch?v=JpIx0th5tgg">video</a><span style="color: rgb(51, 51, 51);"> I watched the other day,then I had the clue what the recipe was referring to.If you need the recipe,there were lots of tips in </span><a style="color: rgb(255, 0, 0);" href="http://www.finecooking.com/recipes/classic-croissants.aspx">Fine Cooking</a><span style="color: rgb(51, 51, 51);"> which were helpful.I used my own recipe for the dough,and follow the rest of the instructions.<br /></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqB5rKJAhWrDBvWgRvAXkqFndZcsOGlmkx4lxOCvBzxzVShmcpUnfUyuDmU2oYdrmFIbt1jjkkR4BoBHZtVB9vJm7M0cVcPQzHP3rXsXTCDX2I5_sLvpJjAP5dr5lTT1u57vA/"><img style="border: 0px none ;" alt="IMG_0852" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDIn_l1KSn2nixUp99AQxg6AcF0FZzP3sRyFegnL4TtaVeXRFsFMwP1giZ3NqNiAtt9cD7i8f5_iafLH6aAdC_almEj1_oZYwJWIbVVIdMo5buzZw3z9Dqhq3sS_rwOoSZzb9/" width="404" border="0" height="304" /></a></div></div><div style="text-align: justify;"> <div style="text-align: center;"><span style="font-weight: bold; color: rgb(51, 51, 51);">Final proof<br /></span><div style="text-align: left;"><div style="text-align: justify; color: rgb(51, 51, 51);"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdh0WXa5_lHmNzSswFgi7nIb9nh8smvv6-cnSdT8N0FBFCURJLG7v0JDHwO-y2k33NBrRYLFzpCGsk1K57115tFvhPVu6nD6Rh_n6cRZXvIarZxuMd_P744t6K0-GHb-S4M05j/"><img style="border: 0px none ;" alt="IMG_0840" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEgiC3nuvTzacfavmr39580Ic_bnntdFWqXxdHsZPb37vuu5dXChsD3bB2P5Jfm_PYIfMh9L1i-Tb_bBr1-FCNf2pvvDicajofkR_xO83w332O15kLqqqscqV56x_f9cQKyUi/" width="404" border="0" height="304" /></a></div><p> </p><span style="color: rgb(51, 51, 51);">I cut down the butter layer measurement to 1 cup(not</span><span style="color: rgb(51, 51, 51);"> 1-1/4 cups</span><span style="color: rgb(51, 51, 51);">) and </span><span style="color: rgb(51, 51, 51);">I brush the croissants with milk only.It came out golden brown too.</span><span style="color: rgb(51, 51, 51);">Remember,always start watching the croissants after 10 minutes as the butter can cause them to burn.According to the recipe,it calls for 400°F convection but I found the temperature is too high.I set the oven 360°F for about 13 minutes.</span></div> <div style="text-align: center; color: rgb(51, 51, 51);"><span style="color: rgb(51, 51, 51); font-weight: bold;" class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Phew</span><span style="color: rgb(51, 51, 51); font-weight: bold;">!what a long process.</span><span style="font-weight: bold;">Done</span>!<br /><div style="text-align: center;"> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lzNHAkhkbldGBU4RohnfBs6eI6IMq8Ll-JQf9RiQFmw8BM9RSoBjYHj8V4VICW3fNOlIr8b0P2MxDNJWepMGch4Crq4TnnR7t1kPbqPyCw7ctoyF5Gzf2EA5GJOnzlQKlO65/"><img style="border: 0px none ;" alt="IMG_0843" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu7ylSmr6D_md2JxdHHNYN-D_yhO5UwT0gZe9bwhEhjUCj9lNEkz5SGp9GyS9EI4nxyruRVS5V4VlO70UBGa5UAoOCt7EjhRAJj_YDJglc35embOAW2CbHAhLCsJakcn6BWhb/" width="404" border="0" height="304" /></a> </p> </div></div><div style="text-align: center; color: rgb(51, 51, 51);"><p> </p></div> <div style="text-align: center; color: rgb(51, 51, 51);"><div style="text-align: left;"><span style="color: rgb(51, 51, 51);">I don't know what went wrong with my croissant.They were not what a croissant is suppose to look like.It’s supposed to have layers,right?</span><span style="color: rgb(51, 51, 51);">But the</span><span style="color: rgb(51, 51, 51);"> outer layers </span><span style="color: rgb(51, 51, 51);">of my croissants are crisp and the inner layers soft and buttery.Well,I’ll probably fold the dough a few more times to create more layers next time.I know I'm not there yet, but I am getting closer.</span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-TkqpzDUXgagx8W8hV6jb5D-KRtR9DOxihjRb520U7TiWYarSg4va02LlpesnzyfMrz7vwxiMmF56mRaK2WRcfzxJX8HB-GchbEHMgiI5SMjIBCr8X9j2ARhC0SyjfjgZ145/"><img style="border: 0px none ;" alt="IMG_0847" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYV-69LxYvqXLkxcRLBqh1VtADbrIp5lnks_YGSq4ITjkjDsIx9Zq0giSM0uOU3gOSy-jcTrV7PvjIeRPlKKQy6B-zmdxE-3RL9k2TfIRF33mxeQyXIY5ctyM2Mz5eJXpM4pN/" width="404" border="0" height="304" /></a></div><div style="text-align: justify;"><span style="color: rgb(51, 51, 51);"></span> <div style="text-align: left;"><span style="color: rgb(51, 51, 51);"><br /><span style="color: rgb(51, 51, 51);">I prefer plain croissants with butter?or with tuna mayo.What type of croissant you like?chocolate,plain or almond?:P</span></span><br /></div></div></div></div></div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com17tag:blogger.com,1999:blog-28104573.post-71161008382249633812009-02-23T15:20:00.017-08:002009-04-12T11:48:37.260-07:00Yam Swiss Roll<div style="text-align: justify;"><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >It's a challenge to make a swiss roll.First if the swiss roll is over baking then it will end up not easy to roll.Second,if the swiss roll is too dry it might turn out not soft(Not enough water or oil).Third,if the swiss roll is under baked(like mine)it will not presentable.</span><span style="color: rgb(51, 51, 51);font-family:georgia;" ><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >It is also very important to adjust the right oven temperature and baking time for swiss roll.Another problem is the egg whites won't beat correctly if the sugar is added at the beginning.Adding it gradually, at the soft peak stage, so that you don't break down the "fluff" of the peaks.</span></span><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCZz4Vzf1UH4-I4IlMvasNNw8UfkequFTXE71shJoBK0HBYHyj-ClDfVxENv7R-WgMGgu4ks25ne35fd1lk0uMebUPpBfWIpVkFevKuuijKZ5MjNuKMez5QUc2EHGtr9_TW90/s1600-h/yam%20swiss%20roll%5B15%5D.jpg"><img style="border: 0px none ;" alt="yam swiss roll" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5Yrz3rlmIXRVqqAC8kwYEUIpdkqcF7qaRQrbaT3u4NuRJz6P73mZ0Kt0LJ-jqmKDBkZdks2csdDZiUHk6ikEs8c8Oeohr8RbhofA0TjouKmOrGLePqk1acd647ljYFUvMxri/?imgmax=800" width="404" border="0" height="304" /></a></p><span style="font-weight: bold;">Recipe</span><br /></div><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >Ingredients:<br /><br /><span style="font-weight: bold;">A)</span><br />4 Large eggs whites<br />35gm castor sugar<br />4 Large egg yolks<br />35 gm Castor sugar<br />1/2 tsp or 2 gm baking powder<br />1 tsp vanilla essence<br />10gm cornflour(sifted)<br />70gm cake flour(sifted)<br />1 gm salt<br /><span style="font-weight: bold;"><br />B) </span><br />40ml Melted butter/canola oil<br /></span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >40gm milk</span><br /><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" ><span style="font-weight: bold;"><br />C)</span><br />Some Icing(for decoration)<br /><br /><span style="font-weight: bold;">Yam filling<br /></span>A packet of ready frozen yam filling( thawed)<br />Add some castor sugar,4 tbsp coconut milk and yam puree in a pan.<br />( Adjust the sugar according to your taste)<br />Heat the pan and stir till the sugar dissolve and creamy.Blend it in a blender till smooth.Set aside and cool.</span><a style="color: rgb(51, 51, 51);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkmHuEtGSnc7vVwWux80iN9JY5Y6YLgdCe2eI3bwawZ-LtmYJuPgAEvqzOA7D9LwNVG9_SrCsfOxIER55EIskBTy-uO3lwvXqI1P3lBWViYsuZEwYuzlEKHhVm-Zxc7pM_6uO/s1600-h/yam+filling.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkmHuEtGSnc7vVwWux80iN9JY5Y6YLgdCe2eI3bwawZ-LtmYJuPgAEvqzOA7D9LwNVG9_SrCsfOxIER55EIskBTy-uO3lwvXqI1P3lBWViYsuZEwYuzlEKHhVm-Zxc7pM_6uO/s400/yam+filling.jpg" alt="" id="BLOGGER_PHOTO_ID_5306149511964852706" border="0" /></a><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" ><span style="font-weight: bold;">Method</span><br /><br />1)Pre heat oven at 350F.<br />2)Beat egg whites cream and sugar(add gradually)</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >till stiff.<br />3)Add in 30 gm sugar and continue beating till thick and glossy.<br />4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.<br />5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.<br />6)Gently fold in egg whites.</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >(Do not overfold)</span><br /><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >7)Pour batter in </span><span style="color: rgb(51, 51, 51);">shallow tin lined with waxed paper.</span> <span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" ><br />8)</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >Bake for 15-18 minutes.</span> <span style="color: rgb(51, 51, 51);"><br />9)</span><span style="color: rgb(51, 51, 51);font-family:georgia;" ><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >You need to roll it immediately while it's hot,then let it cool. Unwrap and fill your favourite filling and roll back up.</span></span><a style="color: rgb(51, 51, 51);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikINmZB8BedD9rb-5KYYR1P4udutNJO0nl9JUPLw4FlFkCsIWWwKzP10TYRJAcfcNuTY-F_HIusWKYtnEb0CW_oEquBTnJbp6_seRvvf5Kp9qYkMO5oUZORysG5qQbG0lEFBAP/s1600-h/swiss+roll+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikINmZB8BedD9rb-5KYYR1P4udutNJO0nl9JUPLw4FlFkCsIWWwKzP10TYRJAcfcNuTY-F_HIusWKYtnEb0CW_oEquBTnJbp6_seRvvf5Kp9qYkMO5oUZORysG5qQbG0lEFBAP/s400/swiss+roll+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5306149506597552562" border="0" /></a><span style="color: rgb(51, 51, 51);">10)Leave it cool and then spread the yam filling and roll the cake. </span><span style="color: rgb(51, 51, 51);">Sprinkle some icing sugar on top.</span>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com1tag:blogger.com,1999:blog-28104573.post-51347081906597662492009-02-23T09:54:00.027-08:002009-03-29T17:29:48.923-07:00Cream Cheese Jelly Layer Cake<div style="text-align: justify; color: rgb(51, 51, 51);font-family:times new roman;"><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >I am sure not everyone like </span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >No-bake cheese cake</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >.Perhaps they found it horrible and doesn't compare to a baked one.Well,that's including my kids!</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >No-bake cheesecakes are a type of dessert that usually includes gelatin,jelly powder or cornstarch to make it set up.</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >It has </span><span style=";font-family:georgia;font-size:100%;" >silky,</span><span style=";font-family:georgia;font-size:100%;" >creamy and</span><span style=";font-family:georgia;font-size:100%;" > light texture</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >.</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >I rather take the extra time and make a baked one because no one in my family likes it.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1ggkQMCVupojMsidvAmnCBvC_0sBjw3bvPKrZRgr73hZoS_SheWe5jzheqZPmnSelBnr2XavNpwa4RT0XmSNHMi0Y5ra_q5Z7a_VKifT2Lu7G1R9ZuaDZt7dY2hOiu98dwu-/s1600-h/Jelly+cheesecake+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1ggkQMCVupojMsidvAmnCBvC_0sBjw3bvPKrZRgr73hZoS_SheWe5jzheqZPmnSelBnr2XavNpwa4RT0XmSNHMi0Y5ra_q5Z7a_VKifT2Lu7G1R9ZuaDZt7dY2hOiu98dwu-/s400/Jelly+cheesecake+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5318771223464708194" border="0" /></a><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >Baked cheesecake has that firm and slightly crumbly texture.</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >For sure the it is much more tastier.</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >A </span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >baked cheesecake is the only true cheesecake.Although it</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" > needs extra work but worth it.</span><span style="color: rgb(51, 51, 51);font-family:georgia;font-size:100%;" >No-bake cheesecake can be tasty, but are no match for a really good baked cheesecake.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlPzzJrAszJzQ5B3kcfYOIXdPC79i3tNyR4mcx4Wlt12x0iSOuV9A2_le65IgaOjNjUd5xe4PncVQgF7JswZAnhANaMY8LaDigx_xjwvf83QS25aRBNYP-xIOvI_nWjmefTyJ/s1600-h/Picture+063.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlPzzJrAszJzQ5B3kcfYOIXdPC79i3tNyR4mcx4Wlt12x0iSOuV9A2_le65IgaOjNjUd5xe4PncVQgF7JswZAnhANaMY8LaDigx_xjwvf83QS25aRBNYP-xIOvI_nWjmefTyJ/s400/Picture+063.jpg" alt="" id="BLOGGER_PHOTO_ID_5318771373937301570" border="0" /></a></div><div style="text-align: left; color: rgb(51, 51, 51);font-family:times new roman;"><span style="font-size:130%;"><br /><span style="font-weight: bold;font-family:georgia;" >Recipe</span></span></div><span style="color: rgb(51, 51, 51); font-weight: bold;font-family:Garamond;font-size:100%;" ><p>For the jelly layer use:</p></span><ul style="color: rgb(51, 51, 51);font-family:times new roman;"><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);"><span style="font-weight: normal;"> 1 pkt Strawberry Jelly or JELL-O</span></span></p></span></li><li style="font-family:georgia;"><span style="color: rgb(51, 51, 51);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">Make the liquid jelly as instructed on the packet.</span></p></span></li></ul><span style="font-weight: bold; color: rgb(51, 51, 51);font-family:times new roman;font-size:100%;" ><span style="font-family:georgia;">The base:</span><br /></span><ul style="color: rgb(51, 51, 51);font-family:times new roman;"><li><span style="font-size:100%;">An 8 inches thin layer sponge cake or cookies for the base.</span></li></ul><span style="color: rgb(51, 51, 51);font-family:Garamond;font-size:100%;" ><p style="font-weight: bold;"><span style="font-family:georgia;">For the cheese layer, mix:</span><br /></p></span><ul style="color: rgb(51, 51, 51);font-family:times new roman;"><li style="font-family:georgia;"><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>300gm of philly cream cheese</p></span></li><li style="font-family:georgia;"><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>200gm of cream, whipped</p></span></li><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">70gm white sugar or more(This amount can be adjusted according to your taste)</span>.</p></span></li><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">2 teaspoon gelatine melted in about 4 tablespoons hot water(1 tbsp lemon juice or vanilla essence) or Jelly powder(2 1/2 tsp with 5 tbsp hot water)<br /></span></p></span></li></ul><span style="color: rgb(51, 51, 51);font-family:Garamond;font-size:100%;" > </span><span style="color: rgb(51, 51, 51);font-family:Garamond;font-size:100%;" ><span style="font-weight: bold;font-family:georgia;" >Method</span><br /></span><ul style="color: rgb(51, 51, 51);font-family:times new roman;"><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>Beat the fresh whipping cream. set aside.</p></span></li><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>Put the cream cheese into a bowl with the white sugar.<br /></p></span></li><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>Beat the cream cheese and sugar till light and fluffy.</p></span></li><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>Gently fold in the whipped cream and gelatine or jelly mixture.Set aside.</p></span></li><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>After the jelly has set,put the jelly on the bottom of a round 8 inches cake pan.</p></span></li><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>Then,pour in the cream cheese mixture.</p></span></li><li><span style="color: rgb(51, 51, 51);font-size:100%;" ><p>Lastly,place the thin layer sponge cake on top of the cream cheese mixture and press lightly.Refrigerate till cheese is firm (usually overnight)</p></span></li></ul><ul style="color: rgb(51, 51, 51);font-family:times new roman;"><li><span style="color: rgb(51, 51, 51);font-size:100%;" >Invert jelly cake onto a plate.Serve cool.</span></li></ul>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com15tag:blogger.com,1999:blog-28104573.post-75092589167236089222009-02-19T16:38:00.006-08:002009-04-12T11:33:33.453-07:00White Chip Chocolate Cookies<span style="color: rgb(51, 51, 51);">T</span><strong style="color: rgb(51, 51, 51);"></strong><span style="color: rgb(51, 51, 51);">he easiest way of making cookies is by using two spoons to drop the soft dough onto the prepared baking tray.Usually it needs more space between dough to allow spreading.I normally like my cookies a little on the crisp side and not the chewy and soft.This recipe makes my chocolate chip cookies thin and crisp.If you like the chewy and soft cookie try not to use white sugar just use brown sugar it work for me or add instant vanilla pudding in your recipe.</span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPpym01oI35fHRZk3p_-Gx1HzDDfZ14YB_Z_5oCm7QiWecbfummJNIKg4XSpNlUs9AaD7mIFDhFIBpD23B-TyfyvyuYSmPui7BLFqw9q67ZmkSj_IB4BtxOp2P-ycHrU-hLYA/s1600-h/IMG_0655%5B11%5D.jpg"><img style="border: 0px none ;" alt="IMG_0655" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcxn5kqRoRxk9FmrR5wStwSYPwKLg5RTj7h1vdr1BmxbxbLB_mPWO69CoBVoObaIWQ4Cpm_7iIaUfoE6oONXHC67uFSQG72BtIdqbMK8js7qkYWVUoAl6RagMIZ67fvcEUcKh/?imgmax=800" width="404" border="0" height="304" /></a></div><p> </p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_H_4rwrVrzyKFDz-0URoizU1g0ql0QYX3rOq3ArX0rj-PbxaDto_WkFbBc5oX4aqFcAaKLAf0g1dSKLN8Z1u6uz6xW-yJHfN2zp8NST4-V0sBpRHbX_0Fj70KhU0bJsywcNQd/s1600-h/Picture+001.jpg"></a><div align="justify"><span style="color: rgb(51, 51, 51);"></span><span style="color: rgb(51, 51, 51);"></span></div><div align="justify"><span style="color: rgb(51, 51, 51);"></span></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);">Recipe</span></strong></div><div align="justify"><span style="color: rgb(51, 51, 51);"></span></div><div align="justify"><span style="color: rgb(51, 51, 51);">Ingredients</span></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);"></span></strong></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);"></span></strong></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);">A)</span></strong></div><div align="justify"><span style="color: rgb(51, 51, 51);">70gm Sugar</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">110gm Brown Sugar</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">Pinch of salt</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">160gm Butter</span></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);"></span></strong></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);">B)</span></strong></div><div align="justify"><span style="color: rgb(51, 51, 51);">1 Egg</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">1/2 tsp Vanilla Essence</span></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);"></span></strong></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);">C)</span></strong></div><div align="justify"><span style="color: rgb(51, 51, 51);">200gm Flour</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">1/2tsp Baking Soda</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">1/2 Baking Powder</span></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);"></span></strong></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);">D)</span></strong></div><div align="justify"><span style="color: rgb(51, 51, 51);">100gm White chocolate chips(chopped)</span></div><div align="justify"><span style="color: rgb(51, 51, 51);"></span></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);"></span></strong></div><div align="justify"><strong><span style="color: rgb(51, 51, 51);"><br />Method</span></strong></div><div align="justify"><span style="color: rgb(51, 51, 51);">1)Cream (A) light.</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">2)Then add in (B)and cream till smooth.</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">3)Lastly add in (D) and mix well.</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">4)Drop a teaspoonful of dough into greased baking pan.</span></div><div align="justify"><span style="color: rgb(51, 51, 51);">5)Bake for 15-18 minutes at 170c.</span></div><div align="justify"></div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com4tag:blogger.com,1999:blog-28104573.post-18436271488779291502009-02-19T14:44:00.012-08:002009-03-29T17:36:18.100-07:00Macadamia Nutty BiscottiBiscuit or Biscotti is a hard,dry and instensely flavoured cookie which is usually dipped in coffee or milk.They're made by baking a loaf of cookie dough, slicing it and then twice-baked.They come in several flavors including almond, chocolate, hazelnut and etc. Make sure stored it in a dry and airtight container to keep the cripsyness but if you want them soft just don't bake them hard on the second round in the oven so they stay soft.Usually, if biscotti recipes don't have egg whites and rice flour,they have a better chance of being on the soft side.This recipe isn't hard as a rock but crispy.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFofFKixJdkksdpgXSGc4K6c8OtXLv5XuahNLDGcyn7nz6ddw2_K5AyGBbFBYcghN50_cwnOFDDqsd-XVGuM2c8Tna0AMLElgHrXzEJxFoc-gbbWs6Hzy9g57TDPoCh989AyoY/s1600-h/almond+biscuit3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFofFKixJdkksdpgXSGc4K6c8OtXLv5XuahNLDGcyn7nz6ddw2_K5AyGBbFBYcghN50_cwnOFDDqsd-XVGuM2c8Tna0AMLElgHrXzEJxFoc-gbbWs6Hzy9g57TDPoCh989AyoY/s400/almond+biscuit3.jpg" alt="" id="BLOGGER_PHOTO_ID_5318772923038844978" border="0" /></a><br /><div align="justify"> </div><div align="justify"> </div><div align="justify"><span style="color: rgb(51, 51, 51);"></span><div><strong><span style="color: rgb(51, 51, 51);">Recipe</span></strong></div><div><strong><span style="color: rgb(51, 51, 51);"></span></strong></div><div><span style="color: rgb(51, 51, 51);">Ingredients:</span></div><div><strong><span style="color: rgb(51, 51, 51);"></span></strong> </div><div><strong><span style="color: rgb(51, 51, 51);">A)</span></strong></div><div><span style="color: rgb(51, 51, 51);">4 egg whites</span></div><div><span style="color: rgb(51, 51, 51);">110gm castor sugar</span></div><div><span style="color: rgb(51, 51, 51);">Pinch of salt</span></div><div><strong><span style="color: rgb(51, 51, 51);">B)</span></strong></div><div><div><span style="color: rgb(51, 51, 51);">120gm Flour</span></div><div><span style="color: rgb(51, 51, 51);">30gm Rice flour</span></div></div><div><strong><span style="color: rgb(51, 51, 51);">C)</span></strong></div><div><span style="color: rgb(51, 51, 51);">100gm Whole Almonds </span></div><div><span style="color: rgb(51, 51, 51);">100gm Macadamias </span></div><div><span style="color: rgb(51, 51, 51);">1 tbsp Almond Extract</span></div><div><span style="color: rgb(51, 51, 51);"></span></div><div><span style="color: rgb(51, 51, 51);">(1) Whisk egg white with sugar till light and fluffy.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBrgh7bFX7zNvcLSuUxWGcGhSLTkcBYcJVYRRuMv4GmHoNIIdXBZQLHVMzeMalEVqTPOQaQTfcoO7Jkhfga8mVhXiWVc4SPgBreoQQyHhg32_0hVlDPU7cRtRR47CSorEDEVU/s1600-h/stiff+egg+white.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBrgh7bFX7zNvcLSuUxWGcGhSLTkcBYcJVYRRuMv4GmHoNIIdXBZQLHVMzeMalEVqTPOQaQTfcoO7Jkhfga8mVhXiWVc4SPgBreoQQyHhg32_0hVlDPU7cRtRR47CSorEDEVU/s400/stiff+egg+white.jpg" alt="" id="BLOGGER_PHOTO_ID_5318772642390280034" border="0" /></a></div><div><span style="color: rgb(51, 51, 51);">(2) Fold in flour,nuts and almond extract lightly till till mixture.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpKanKptTMJfUPMnvtYeyPFdMb8HGJILPzSukkct1_SuEa4e_x7YifVZInsxyN4tWo0Him8rFTtWUDEVU03ZqUya32xtpEkeSx7_a2fiq1GVBlpoR8MJQUPVxlsoEPWCyn2ED/s1600-h/almond+mixture.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpKanKptTMJfUPMnvtYeyPFdMb8HGJILPzSukkct1_SuEa4e_x7YifVZInsxyN4tWo0Him8rFTtWUDEVU03ZqUya32xtpEkeSx7_a2fiq1GVBlpoR8MJQUPVxlsoEPWCyn2ED/s400/almond+mixture.jpg" alt="" id="BLOGGER_PHOTO_ID_5318772147221992034" border="0" /></a></div><div><span style="color: rgb(51, 51, 51);">(3) Pour into a 2 loaf tin and bake at 175C for 40 mins. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyQ_NVpbog2-DuIYTnfPx4Fb7FwilBrbkE79i8WiPqsxDXS5s4Cr0nIXKV_06d4fyBODRsY7CJblgNAyluAyVEQyW4zieIBKOEjg5oHUdqgCDV-by50nJJVo1bGo7PdjNXB2c/s1600-h/baking.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyQ_NVpbog2-DuIYTnfPx4Fb7FwilBrbkE79i8WiPqsxDXS5s4Cr0nIXKV_06d4fyBODRsY7CJblgNAyluAyVEQyW4zieIBKOEjg5oHUdqgCDV-by50nJJVo1bGo7PdjNXB2c/s400/baking.jpg" alt="" id="BLOGGER_PHOTO_ID_5318772153541506914" border="0" /></a></div><div><span style="color: rgb(51, 51, 51);">(4)Let it cool and refrigerate for few hours or till harden.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4g2KSQjUQoelAv1QXI9rt59_qyjW7y5vJOqGm4JmpuPJ_G1CPanvpB8ewJmRCspPmPS_PAZrta1iQYhuI7xmbXKTQT0qOwwfnaFh9vSpO1K3xD0PlfvJhX60DasL2-WOzlWI/s1600-h/Almond+Nutty+Biscotti+.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4g2KSQjUQoelAv1QXI9rt59_qyjW7y5vJOqGm4JmpuPJ_G1CPanvpB8ewJmRCspPmPS_PAZrta1iQYhuI7xmbXKTQT0qOwwfnaFh9vSpO1K3xD0PlfvJhX60DasL2-WOzlWI/s400/Almond+Nutty+Biscotti+.jpg" alt="" id="BLOGGER_PHOTO_ID_5318772251041467538" border="0" /></a></div><div align="center"><span style="color: rgb(51, 51, 51);">(5)Cut into thin slices about 2mm thick and bake at 150C for another 15 mins. till dry and crispy. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmAw9g75xevtvt3WQ2tz_nlxcxpAOhaQcmT3jxauYGQQK6Wf_JdgD7UV5ZW34REtfQl9pvSoP5Z9-zRj3qdZsou0ERplUgytRQLwYlyNVDpbADAIOwYpew0qWZLRC3OveuGGR/s1600-h/almond+biscuit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmAw9g75xevtvt3WQ2tz_nlxcxpAOhaQcmT3jxauYGQQK6Wf_JdgD7UV5ZW34REtfQl9pvSoP5Z9-zRj3qdZsou0ERplUgytRQLwYlyNVDpbADAIOwYpew0qWZLRC3OveuGGR/s400/almond+biscuit.jpg" alt="" id="BLOGGER_PHOTO_ID_5318772141650235074" border="0" /></a><span style="color: rgb(51, 51, 51);">Leave to cool before storing into containers. <img id="BLOGGER_PHOTO_ID_5304645575509133138" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdSfj9BCygClJyOInLh_IvT6Rtfjs6gvntCICKzGoB1UuDsINE9sGtlT1lSogddpVR1gy_ammv67UzClnd3FN-9aoirjFsdSv0l3gmqe6F7nkBmwJD6msZOOKHBD5_MQp9wTa/s400/almond+biscuit4.JPG" border="0" /></span></div><br /></div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com9tag:blogger.com,1999:blog-28104573.post-14057858819753303022009-02-19T14:43:00.001-08:002009-03-12T10:23:36.482-07:00Cream Puff<div></div><span style="font-family:georgia;"><strong>Recipe</strong><br />Ingredients<br /></span><br /><span style="font-family:georgia;">250g Water<br />2g Salt<br />90g Butter<br />60g Cooking Oil<br />200g Flour<br /><br />4 Eggs(Large)<br /><br /><strong>Method</strong><br />(1)Put water, Cooking Oil and salt in a saucepan and bring to a boil.<br />(2)Remove from heat and add the flour in a steady stream.<br />(3)Mix as quickly as possible with a sturdy wooden spoon.<br />(4)Stir and cook into a smooth paste.<br />(5)Bring the mixture into a mixer and add eggs in several portions and mix till smooth.<br />(6)Fill a pastry bag with the dough to make a cream puff ring.<br />(7)For cream puffs, Squeeze out balls about the size of ping pong or golf balls.<br />(8)Bake at 360F for about 20-30minutes.</span>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com1tag:blogger.com,1999:blog-28104573.post-90685621865732290322008-10-22T11:15:00.013-07:002009-03-29T17:38:42.160-07:00Easy Strawberry Layer CakeWell,today I want to prove that I’m over to those breads,so I went and made a strawberry cake.My kids never like too sweet, too dense, and too heavy cake.I tried to make a cake that was more suitable for their taste buds,a simple Strawberry Whipped Cream Cake.It's deceivingly light because the cake is actually make with thin layer of sponge cake and Kraft strawberry whipped cream.That's it!Not even fresh strawberry on it.<br /><div style="text-align: justify;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpMta2a3xBxY8R_8er76fXvCqf_MMYL1vBYuvuKOJcWiHo3CH14FIpeQA_C53cwM2QrX1AkcGi4P8M9IDl8N_Vd41mCkurZxoUhUMcHKlysHtIWAZQmGiiF6MOYh36npJo8lY/s1600-h/StrawberrySponge+cake1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpMta2a3xBxY8R_8er76fXvCqf_MMYL1vBYuvuKOJcWiHo3CH14FIpeQA_C53cwM2QrX1AkcGi4P8M9IDl8N_Vd41mCkurZxoUhUMcHKlysHtIWAZQmGiiF6MOYh36npJo8lY/s400/StrawberrySponge+cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5318773454090132066" border="0" /></a>My first time using Kraft COOL WHIP with Strawberry flavour.Actually,I am not a big fan of COOL WHIP maybe because it is a Whipped Cream substitute.It's tasteless and very soft.<span id="comment-13421585-content">Well,I can say it's taste like ice-cream!</span>But this strawberry flavour isn't as bad as you think.<span id="comment-13421585-content">Of course,nothing can compare the real whipped cream which is just so good and perfect for this cake,especially with any kind of berries.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvWuFm-5x8q4cjqTE8TM5gfizXunnC_2iwoWC6qpEWWsZYTEQvaiREdN3YD8glc_nGJ6yZfIxSYCT5kI5Cz7aLfQLG-Wneo4ah1GWHC_7j_md6xNYM1eYp5oHFkK6xl0dvjaK/s1600-h/StrawberrySpongecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvWuFm-5x8q4cjqTE8TM5gfizXunnC_2iwoWC6qpEWWsZYTEQvaiREdN3YD8glc_nGJ6yZfIxSYCT5kI5Cz7aLfQLG-Wneo4ah1GWHC_7j_md6xNYM1eYp5oHFkK6xl0dvjaK/s400/StrawberrySpongecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5318773451278857874" border="0" /></a>A strawberry cake is perfect for any occasion.When fresh strawberries are in season, be sure and make this cake add with fresh strawberries.Since no special baking skill is required for this cake, even the kids can prepare it easily.The first thing you need to do is to make a sponge cake then make sure the cake is completely cool before you put the cool whip for topping.You don't have to whip the cream.I make a little more to the cake with just piping the melted chocolate<em></em><span style="font-style: italic;"> </span>directly on to the cake's surface.<br /><br /></div><div style="text-align: center;">End result,a moist and delicious cake for people who like Strawberry flavour.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDlkSBWR7sPvHiNCxhKpw_kc2tXul0I6STdA2rzBFZDwvf4dBar-oyaSFZ8xaEY-HqkjRVagI7_g7Kpyuz2c7ViJAYCBhZm4UWlHqIaauRyySpRzYdMphqdhjwoq-o15aA2Kx/s1600-h/Strawberry+Sponge+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDlkSBWR7sPvHiNCxhKpw_kc2tXul0I6STdA2rzBFZDwvf4dBar-oyaSFZ8xaEY-HqkjRVagI7_g7Kpyuz2c7ViJAYCBhZm4UWlHqIaauRyySpRzYdMphqdhjwoq-o15aA2Kx/s400/Strawberry+Sponge+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5318773454756145298" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVlRJ3akZVG0-ylW2gjh5_FwOaSegLx4p8DXzEyCtNDODokJbcA1sYpm9ntOTuz5a4qQwn0w_a2ShuxxTwftvAWReQoumpTe-RnsXoFdRNZJ1PzcDhU-gdzOtR79UYiO1EdiH/s1600-h/strawberry+layer+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVlRJ3akZVG0-ylW2gjh5_FwOaSegLx4p8DXzEyCtNDODokJbcA1sYpm9ntOTuz5a4qQwn0w_a2ShuxxTwftvAWReQoumpTe-RnsXoFdRNZJ1PzcDhU-gdzOtR79UYiO1EdiH/s400/strawberry+layer+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5318773447081803522" border="0" /></a></div><div style="text-align: center;">Enjoy!<br /><br /><div style="text-align: left;"><strong>Recipe</strong><br />Ingredients<br /><br />2 Eggs large<br />30g Castor sugar<br />30ml oil<br />35g Flour(sieved)<br />A pinch of salt<br />1/8 cream of tartar<br /><br /><strong>Method</strong><br />1.Beat eggs,cream of tartar,salt and sugar till white and stiff peak.(about 10-15minutes)<br />2.Gradually add in flour and oil with spatula.<br />3.Mix well and bake for 15-20minutes at 360'F.<br /><br /><span style="font-weight: bold;">Topping</span><br /><strong style="font-weight: normal;">1/2 tub COOL WHIP Whipped Topping </strong>with strawberry flavour.<br />Thawed the COOL WHIP in refrigerator 2 hours.Stir gently with a spoon before using.Do not leave at room temperature.<br /><br />You also make Cool Whip like a mousse for topping.<br /><ul class="Notes Resizable"><li><span>1/2 pkg Jello Instant Vanilla Pudding</span> </li><li><span>1/2 Cup Milk</span> </li><li><span>4 oz. Cool Whip<br /></span></li></ul>In a mixing bowl, beat Pudding and Milk well.<br /></div></div>Add powdered Sugar.<br />Fold in the Cool Whip.Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com26tag:blogger.com,1999:blog-28104573.post-60532901078555931952008-10-14T15:49:00.006-07:002009-03-29T17:40:44.096-07:00Sweet potato bun<span id="ctl00_MainContent_RecipeRightColumn1_lblRomanceCopy">This moist and soft bun are homemade.It is soft and supple.My kids isn’t fond of sweet potatoes, so I make this bun instead.</span>I thought it would be great to have sweet potato bun for thanksgiving so I made this recipe up last night.I use the basic bread recipe and only add one small sweet potato in the recipe. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dSq2BoAQyX3etO-5PkR_sWzZvRqQoRMczfJJZGU9cDkEzFaxRRNvRK2dlIUmEu4OFUBn1E_BvGJWFA2GD7wZECmhRyOADV9598h4m5yPikgemKELQaX8xpegNr3eXkNrUpKJ/s1600-h/sweet+potato+bun.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dSq2BoAQyX3etO-5PkR_sWzZvRqQoRMczfJJZGU9cDkEzFaxRRNvRK2dlIUmEu4OFUBn1E_BvGJWFA2GD7wZECmhRyOADV9598h4m5yPikgemKELQaX8xpegNr3eXkNrUpKJ/s400/sweet+potato+bun.jpg" alt="" id="BLOGGER_PHOTO_ID_5318773930458616498" border="0" /></a>The sweet potatoes give the buns a beautiful yellow color.It has a nice aroma that you can even eat it on its own.<em></em>Next time I'll try to make pumpkin and carrot bun.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdO76ECZP5JpWlGqJsHCgAxWxyGqPLHe0YV2b5O-PwiZlf62mIM1iuwkfqFNmHTmUONhygoVXKAvsWECP5x5n6W4qEW30QzMG1sp7SqRsRbPHxduKO3vXQAAVZmF-ZKYRSIyD/s1600-h/sweetpotatobun.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdO76ECZP5JpWlGqJsHCgAxWxyGqPLHe0YV2b5O-PwiZlf62mIM1iuwkfqFNmHTmUONhygoVXKAvsWECP5x5n6W4qEW30QzMG1sp7SqRsRbPHxduKO3vXQAAVZmF-ZKYRSIyD/s400/sweetpotatobun.jpg" alt="" id="BLOGGER_PHOTO_ID_5318773929229770626" border="0" /></a>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com29tag:blogger.com,1999:blog-28104573.post-52762679420026503402008-09-25T12:03:00.013-07:002009-03-29T17:42:20.855-07:00Don't get bored with bread<span style="color: rgb(51, 51, 51);">Since the first day of school,I have to prepare lunch for the kids everyday.Now they are bored with the sandwiches that I prepared.So I have to seek for new idea to make the sandwiches more interesting.To make the sandwiches look appetizing I add the cocoa powder into the bread.I love to bake anything that add with coloring.So if you like to make the bread more colorful just add some food coloring into the bread dough.</span><span style="color: rgb(51, 51, 51);"><br /></span><div style="text-align: center;"><span style="color: rgb(51, 51, 51);">This is the recipe of the day.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsMkw5GT0_jFzh7l82j-KTAm8OBmw5Q9_T3NBFh6lt6YhZmk6yrOGWeFWlp9tbaSBzfJkwnCR3zwXflVGRC_njWuTfrrhVJ23IboCWq6LAwshkDWvAMQpypT4egCN_9Q2cXzq/s1600-h/Chocolatewhitebread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsMkw5GT0_jFzh7l82j-KTAm8OBmw5Q9_T3NBFh6lt6YhZmk6yrOGWeFWlp9tbaSBzfJkwnCR3zwXflVGRC_njWuTfrrhVJ23IboCWq6LAwshkDWvAMQpypT4egCN_9Q2cXzq/s400/Chocolatewhitebread.jpg" alt="" id="BLOGGER_PHOTO_ID_5318774501912066690" border="0" /></a></div><p><span style="color: rgb(51, 51, 51);"><strong>Recipe</strong><br /><span style="font-family:georgia;">Ingredients</span><br /><strong>(White bread)Part 1</strong><br /><span style="font-family:georgia;">300g All purpose flour,sifted</span><br /><span style="font-family:georgia;">120ml cold water<br />1 tsp Instant yeast<br /></span></span></p><span style="color: rgb(51, 51, 51);"></span><p><span style="color: rgb(51, 51, 51);"><strong>Part2<br /></strong></span><span style="color: rgb(51, 51, 51);"><span style="font-family:georgia;">1/4tsp Salt</span><br /><span style="font-family:georgia;">25g Castor sugar</span><br /><span style="font-family:georgia;">30g Butter or Shortening</span><br /><br /></span></p><p><span style="color: rgb(51, 51, 51);"></span></p><p><span style="color: rgb(51, 51, 51);"></span></p><p><span style="color: rgb(51, 51, 51);"><strong>(Chocolate bread) Part 1<br /></strong><span style="font-family:georgia;">300g All purpose flour,sifted</span><br /><span style="font-family:georgia;">120ml Cold water</span><br /><span style="font-family:georgia;">1 tsp Instant yeast</span><br /><span style="font-family:georgia;"></span></span><span style="color: rgb(51, 51, 51);"><span style="font-family:georgia;"><br /><strong>Part 2<br /></strong>1/4tsp Salt</span><br /><span style="font-family:georgia;">25g Castor sugar</span><br />30g Cocoa Powder(Sifted)<br /><span style="font-family:georgia;">30g Butter or Shortening</span><br /><br /><strong><span style="font-family:georgia;">Method</span></strong><br /></span><span style="color: rgb(51, 51, 51);"><span style="font-family:georgia;">(1)Knead Part 1 (two separate bowl)to form a dough called the sponge and let ferment in the bowl for 3-4 hours.</span></span></p><p><span style="color: rgb(51, 51, 51);"><span style="font-family:georgia;">(2)Add Part 2 to the sponge and remix until a dough is formed.</span></span></p><p><span style="color: rgb(51, 51, 51);"><span style="font-family:georgia;">(3)After few minutes of kneading add the shortening and knead until the a smooth dough is formed.</span></span></p><p><span style="color: rgb(51, 51, 51);"><span style="font-family:georgia;">(4)Shape the dough and mould into the loaf pan.</span></span></p><p><span style="color: rgb(51, 51, 51);"><span style="font-family:georgia;">(5)Cover dough with a piece of damp towel until double in bulk for about 45 minutes and bake at 360F for 35-40 minutes.</span></span></p>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com11tag:blogger.com,1999:blog-28104573.post-73278481936289552122008-09-21T10:03:00.012-07:002010-07-30T20:49:49.181-07:00Multicolored KuihMy new creation of Layer cake.Unliked any Kuih Lapis you've ever tasted.This cake not only can be eaten throughout the day but also perfect for holiday parties too.The cake combines with three layers which featuring colorful of Pandan Leaves(screwpines),Taro and Cassava.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKkBRYSgdGebz0K34L5YQPFedBHGeeUSWMrlu6qOzStDHUap1gvNSeWtVbOK9zoxY9QWQu4vEL5q1mwqVeTk4s_P9N2hIMq-CU5mrIcFboOS64aU8IFDollyntZK2a8GQUqAF/s1600-h/Multicolored+Kuih.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5318774876276170706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKkBRYSgdGebz0K34L5YQPFedBHGeeUSWMrlu6qOzStDHUap1gvNSeWtVbOK9zoxY9QWQu4vEL5q1mwqVeTk4s_P9N2hIMq-CU5mrIcFboOS64aU8IFDollyntZK2a8GQUqAF/s400/Multicolored+Kuih.jpg" /></a>All the layers need to be steamed till cooked in a steamer.The steaming process is same as the Kuih lapis.The base and texture are built of rice flour and corn flour which play a very important part in giving the cake a distinctive soft and yet firm texture.Like most Malay traditonal cake,it is flavouring with coconut milk.This bite sized version of Multicolored Kuih are one of my kids favourite.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; DISPLAY: block" id="BLOGGER_PHOTO_ID_5249786759859046386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXesiRZ0xDc10q1NAjqWn4BJSvc4kf6jeAqsh-gogjfWqEcSAMt60Q0i7MIWqteA6GpSm0ZrRRLQZOvl5GOu0y5VR75ez0jx-sRfaUVlZwOtin4gC7-d3PVufgRDnOdGdC0RZ/s400/Picture+224.jpg" /> <div align="justify"><p style="TEXT-ALIGN: center"></p><p style="TEXT-ALIGN: center">These are the grated yam and cassava I used</p><p style="TEXT-ALIGN: center"></p><p style="TEXT-ALIGN: center"></p></div><br /><strong>Here is the recipe</strong><br /><br /><strong>For Tapioca layer</strong><br />A)<br />200g grated tapioca<br />40g tapioca flour<br />125ml coconut milk<br /><br />B)<br />90g castor sugar<br />175ml water<br />1/8 salt<br /><br /><strong>For Taro layer<br /></strong>C)<br />150g taro paste<br />40g rice flour<br />30g tapioca flour<br />100ml concentrated coconut milk,50ml water<br />50ml water<br /><br />D)<br />70g castor sugar<br />125ml water<br />1/8 tsp salt<br />For pandan layer<br /><br /><strong>Green Pandan Layer</strong><br />E)<br />50g tapioca flour<br />50g rice flour<br />1 egg<br />100ml coconut milk<br /><br />F)<br />80g castor sugar<br />1/4 tsp salt<br />200ml pandan juice<br />200ml water<br /><br /><strong>Tapioca layer</strong><br />1.Combine tapioca flour and coconut milk.<br />2.Strain and add in grated tapioca.set aside<br />3.Bring ingredients B to a boil.<br />4.Pour into no(2),mix well before pouring on the bottom of the cake pan(with a layer of banana leaf).<br />5.Steam for 4 minutes.<br /><br /><strong>Taro layer </strong><br />1.Combine rice flour,tapioca flour,coconut milk and water.Strain mixture.<br />2.Cook D till boiling point.<br />3.Pour mixture into no (1)mix well and set aside.<br />4.Pour into tapioca layer and steam for 4 minutes or till firm.<br /><br /><strong>Pandan layer</strong><br />1.Combine E and strain.Set aside.<br />2.Bring F to a boil.<br />3.Mix into (1)<br />4.Pour on top of the taro layer.<br />5.Lastly,steam for 20-25 minutes.<br />Cool for 4 hours before slice into pieces.<br />Enjoy!Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com24tag:blogger.com,1999:blog-28104573.post-46666144467150645222008-09-18T13:27:00.007-07:002009-03-29T17:50:22.067-07:00Almond Puffs<div style="text-align: justify;">Puff pastry not only can be used for pies or tart but it also can be used for savory dishes and as type of cookies too.You can always used top or filled them with sugar,almonds,cheddar,caramel or jam.<br /></div><div style="text-align: justify;"><br />I used my own puff pastry which I made several days ahead and store in the freeze before I use it.If you don't have the time to make your own homemade puff pastry,you can buy it in the supermarket but sure enough the one I made can achieve similar crispiness as well.In this recipe all you need is 1 rectangular section of puff pastry,some good quality Almond Flakes and some coarse sugar for topping.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2C7M-mcSvQa1kPWLlGJcX5QXGpz9_8P6sMCm1goneUGwJbCqwnUnm4gs1Z-yQc-ENzsxbRAOUvX_OSZpiM9RxY85655-ZII085tvHmvTD7dK4Ya2qZgjgLQ4hYpYAWcZkp-dF/s1600-h/Picture+185.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2C7M-mcSvQa1kPWLlGJcX5QXGpz9_8P6sMCm1goneUGwJbCqwnUnm4gs1Z-yQc-ENzsxbRAOUvX_OSZpiM9RxY85655-ZII085tvHmvTD7dK4Ya2qZgjgLQ4hYpYAWcZkp-dF/s400/Picture+185.jpg" alt="" id="BLOGGER_PHOTO_ID_5247461722314908898" border="0" /></a></div>As you can see the Almond Flakes that I used is not perfectly sliced where you can tell this is not a good quality one.Although the appearance doesn't look quite presentable but it's still taste good.If you are using your own made puff pastry then it's only takes 10-15 minutes to bake.Frozen puff pastry from supermarket takes a bit longer about 20-25minutes but you still need to keep an eye on it from burning because Almond Flakes can burn easily. Almond puffs can look very elegant and pretty and surprisingly easy to make too.Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com7tag:blogger.com,1999:blog-28104573.post-10449666083528806992008-09-14T11:27:00.003-07:002008-09-14T11:38:19.912-07:00Special award<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIU9hqnl97RHzQYssN8VxNhQxmKenp3VomuTBmAu8viYT_KxZlaU42wFeyqgKvzFKX6W3tw2Ty3RIuYq8L0g_QmrISh3vDXeH7WDvH8eIgrnLlt6u8C63AUd7SY5etM-b2dKZ/s1600-h/iloveyouthismuchaward.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIU9hqnl97RHzQYssN8VxNhQxmKenp3VomuTBmAu8viYT_KxZlaU42wFeyqgKvzFKX6W3tw2Ty3RIuYq8L0g_QmrISh3vDXeH7WDvH8eIgrnLlt6u8C63AUd7SY5etM-b2dKZ/s400/iloveyouthismuchaward.jpg" alt="" id="BLOGGER_PHOTO_ID_5245947386843710050" border="0" /></a><br /><div style="text-align: justify;">Today,I received a special email from one of my blogger friend.When I open the email I was thrilled and can't believe that I still can get an blogger award.I don't know what to say but what can I say is I am very very happy today.Thank you <a href="http://giddygastronome.blogspot.com/">Nazarina</a> to pass this award to me.I just wanted to say a big thank you for your support and you are totally amazing.<br /></div>Anonymoushttp://www.blogger.com/profile/11855049004092121489noreply@blogger.com2