tag:blogger.com,1999:blog-24455342134114976972024-02-28T02:23:38.100-08:00Simple DelightsSimple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-2445534213411497697.post-70730147907845707872016-09-10T00:35:00.002-07:002016-09-10T00:35:31.066-07:00Pistachio Apple Cupcake (Gluten Free)<br />
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Have been missing in action for a month or so .. It has been busy busy days for me at week and some week I can relax and lazy to do anything.<br />
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I am now learning to do more healthy cake that will have fruit to enhance the sweetness of the cake and also taste yummy for the little mouth I am feeding.<br />
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I am learning to bake gluten free cake as well. Now I understand well gluten free simply mean using other ingredient to substitute flour in the recipe.<br />
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I come across this cake from -><a href="http://www.anncoojournal.com/2014/11/pistachio-apple-cake.html" target="_blank">Anncoo Journal </a>. I love to know how pistachio taste like in a cake. So here are my baking .<br />
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This recipe can make 14 cupcake<br />
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Ingredients :<br />
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75g Pistachio Nut<br />
22.5g Rice Flour<br />
1/4tsp Baking Powder<br />
113g Almond Meal<br />
4 Large Egg - Separated<br />
70g Sugar<br />
20g Sugar<br />
90g Red Apple - unpeeled and grated<br />
75g Butter Melted<br />
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Method :<br />
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1. Place the pistachio nut and rice flour into food processor and process until the nuts are finely ground. The flour help the nuts to be grind evenly .<br />
2.Add the baking powder into the almond meal and mix well with the pistachio ground nuts<br />
3.Beat the egg yolk with sugar (70g) on high speed til the mixture become thick. Put in the flour mixture and granted apple. Put in the melted butter and stir till well combine.<br />
4. Beat the egg white and add in the 20g sugar gradually and beat till firm peak .<br />
5. Preheat oven to 160C.<br />
6. Gently fold the egg white into the egg yolk mixture in 2 batch. Scoop the mixture into the cupcake mould.<br />
7. Put all the cupcake into oven and bake for 20-25 min until cake tester insert come out clean .<br />
8.All the cupcake to sit in the oven for 5- 10 min and take out put on rack to let it cool<br />
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I simply love this cake. The texture is moist and the nutty flavour is pleasant. I can not taste or smell any trace of apple. If I did not mention , I suppose those who eat this cake will not have notice it. However the apple contribute to the moist and softness in this cupcake.<br />
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Compare to the orange almond cake , this cake is not crumbly at all. So I guess the apple did a great job . If you prefer light moist and soft cake without crumbly ( which most gluten free do) . You can have a try on this cake.<br />
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Hope you will try to make some of this soft moist Pistachio Apple Cupcake for yourself.Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-63584012805040576752016-06-30T03:22:00.001-07:002016-06-30T03:22:22.858-07:00Orange Almond Cake -Gluten Free <br />
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I am still baking and cooking . To blog and record down my recipe seem harder now. Time is a scarce resources for me. I wish I can sleep lesser yet full of energy always and have more YES more time to do A LOT OF THINGS!! Hubby always remind me to slow down don't push myself too hard. So am learning , if something need to go it need to go . If I have to blog less that is the way it has to be. I just hope I will remember all the baking I have done and will blog it when time permit.<br />
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I was in a baby shower for 2 lovely moms to be . Happen to talk to a lady who is celiac - that can not have gluten in her diet. How she was tested and finally understand all her tireness and unwell is tie with gluten product. Is good to learn something new each time when opportunity come by. It prompt me to make a gluten free cake. I knew now better what is gluten free mean . So here is the recipe I found and really love each bits of this cake.<br />
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I change some of the method, as again I can not afford to spend too much time on boiling orange just for the cake . I read in another recipe, to learn how to get rid of the bitterness of the orange peel . It works well and the fragrance of the orange in this cake is divine. <br />
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The recipe adapt from -><a href="http://thecakemistress.com/blog/freerecipes/cakes/orange-almond/" target="_blank">The Cake Mistress</a><br />
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Ingredients :<br />
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480g Oranges ( I have about 3 oranges and measure this up after I blend the orange)<br />
100g Brown sugar (original recipe is 200g , I still think 100g is a bit too sweet for my liking)<br />
1 tsp Baking Powder<br />
6 large eggs<br />
250g Almond Meal<br />
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Method :<br />
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1. Wash the orange in running water thoroughly . Boil the whole orange in hot water for 15min. Take it out and rinse clean under cold water. ( I rub the surface clean to get rid any residual)<br />
2. Bring the 3 whole orange back to boil in fresh water for about 30mins. Once finished boiling , take the orange out and cool it.<br />
3. When the orange has cool down , cut into small bites, discard any seed. Blend the orange with skin and pulp till fine.<br />
4. Beat the egg with sugar with electric mixer till light and fluffy.<br />
5. Pour in the baking powder and fold the almond meal in alternate by orange mixture. <br />
6. Preheat oven to 160C . Line a 20cm springform pan and grease the side of the cake pan.<br />
7. Pour the cake mixture to the cake pan and bake for 40-45mins<br />
8. If the cake turn too brown in the process of baking do cover with aluminium foil. <br />
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My oven work well for me at the mark of 40min the cake is bake well and color is golden brown. So I do not cover the cake with foil. <br />
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I used a smaller pan and have some cake in cup cake version , for my daughter afternoon snack . <br />
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I simply love the taste of the cake , even when baking you can smell the fragrance of orange . Can I said this is a healthy cake ? I would think so . No oil , less sugar, plus orange and almond meal. This is a cake that good to go with a cup of tea. <br />
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Thinking of it make me want to bake this cake again . If you love orange cake , this is a good recipe to keep. Only 4 ingredients , I suppose for almond meal can be substitute with cake flour . You can sprinkle some almond on top of the cake to bring some almond to this cake . Which I think would be a cheaper version too. Almond meal can be quite expensive .<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com1tag:blogger.com,1999:blog-2445534213411497697.post-51671885077027463192016-04-28T03:38:00.002-07:002016-04-28T04:02:47.930-07:00Chocolate Orea Cheesecake <br />
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We have been really busy again !!! Taking an opportunity to go back home visit in the late March. When we come back from holidays, my little one fall sick . We reckon the weather has an impact on her. Poor little one is learning to adapt the changes of season. I thought being a child, they will adapt easier than us. Apparently , again the same old saying every child is different, so we will not know until it happen . Just so we thought , she is recover from the humid issue , Brisbane seem to get cold and chilled the past week. Again , she fall sick =.= |||. This time round is more serious - throat infection. I have a koala baby basically cling on to me most of the time. Thank God , that only for 2 days. She is much better now. The past few days seeing how suffered she is, make my heart pierce into pieces. I manage to lose some weight from the concern. ( I reckon is a good thing, as I am still trying to shake off the fat in my belly after the birth) . Being a mom is not easy , I guess this is just the starting of all the interesting journey of us. <br />
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April is always a busy month for us. I have a few baking to make , as Mar and April seem to have more birthday than other one. I love to bake for those who are close to me. Is to show my love and care for them and to me is a good thing that some one remember your birthday and make something for you . <br />
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There is an elderly lady in my church , whom always help us to look after my girl when the nanny is not available or when we need an extra pair of hand. She is a very gentle, loving and demure lady. Her heart is very generous in giving and she always speak words of encouragement to others. I told my husband , when I get more mature as times come I will want to be like her. That kind of gentleness and sincerity just draw people close to her. <br />
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I have choose this beautiful cake from -> <a href="http://mayck-law.blogspot.com.au/2016/03/chocolate-devils-oreo-cheese-cake.html" target="_blank">Maycklaw</a><br />
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The lady love chocolate and cheese, so I guess this cake fit in the criteria. The deco cake in Maycklaw blog look just so stunning. It make me started to want to try out whipping cream deco compare to buttercream .<br />
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So here is the recipe : (7" round mold)<br />
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Ingredients :<br />
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Chocolate Cake <br />
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50g Dark CoCoa Powder<br />
60g Dark Chocolate ( chop into pieces)<br />
120g Hot water<br />
120g Buttermilk ( I do not have buttermilk I used 120g +1 Tbsp Lemon Juice)<br />
170g Cake Flour <br />
1tsp Baking soda - Put the baking soda in the flour mix well<br />
2/4tspSalt ( I omitted this)<br />
200g Brown Sugar ( I put 120g)<br />
90g Corn Oil <br />
2 Eggs ( without shell 120g)<br />
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Method : <br />
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1. Line the loose pan cake tin with baking paper. As I am using non stick loose cake tin. I line the side of the cake tin to make sure the cake rise evenly .<br />
2. Combine cocoa powder and chocolate bites together , pour boiling water over and whisk till it smooth and melted. Add the buttermilk and mix well.<br />
3.Place brown sugar, corn oil and egg in a mixing bowl . Beat the mixture until light and creamy by using electric mixer.<br />
4. Preheat over at 165C ( adjust accordingly to your oven heat , this the temperature for mine)<br />
5. Mix in the flour mixture ,alternated with chocolate mixture till all combine well.<br />
6. Pour the batter into 7" round cake pan and bake in the oven for 40-45min. Until a skewer inserted come out clean <br />
7. Remove the cake from the oven , leave it to cool and cut into 2 pieces.<br />
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Cheese Cake Layer<br />
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250g Cream Cheese ( Soften) <br />
2 Eggs (120g)<br />
40g Castor Sugar<br />
60g Pouring Cream <br />
60g Oreo Biscuit ( chop into small pieces) I have the very thin cream orea biscuit so I have the cream included in the biscuits<br />
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Method :<br />
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1. Wrap up the loose bottom cake tin with aluminium foil in few layers. To avoid water leaks into the cake while baking<br />
2. Cream the cream cheese and sugar till creamy and smooth<br />
3. Preheat oven till 160C <br />
3. Add in egg and beat well after each addition of egg till creamy. Add in the cream and combine the mixture well.<br />
4. Pour the cheese cream batter into the cake tin and steam bake the cake for 1hour or until cooked. <br />
5. Remove the pan from the oven and let it cool and not unmould it.<br />
6. Chilled the cake in the fridge at least 4 hours.<br />
7. Gentle remove the cake from the tin when need assemble the cake.<br />
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** Steam bake is to bake the cake by placing the cake tin in a larger pan that fill with hot water . For this cake the water level is about 1/3 higher than the batter of the cake <br />
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Cream for decoration :<br />
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300g Heavy Cream <br />
2Tbsp Lemon Curd<br />
3Tbsp castor sugar<br />
1Tbsp Gelatin Power<br />
2Tbsp of water <br />
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Method :<br />
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1. Sprinkle the gelatin onto the water to bloom. Let it sit on a bed of hot water so the gelatin will melt.<br />
2. Combine the cream and lemon curd in a mixing bowl. Whip the cream with electric mixer.<br />
3. Add in the sugar before cream started to before stiff.<br />
4. Slowly pour the gelatin in while still whipping the cream in a stream flow. This will prevent the gelatin become lump . <br />
5. All this need to be done before the cream is whip till soft peak. Continue to whip the cream till soft peak and smooth<br />
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Assemble the Cake :<br />
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1. Place a chocolate layer cake on the turnaround stand. Spread some lemon curd on top of the cake follow with thin layer of whipped cream.<br />
2. Gentle place the cheese cake layer on top of the chocolate layer cake. Spread some lemon curd on the cheese cake and follow with thin layer of whipped cream<br />
3. Place another piece of chocolate layer cake onto of the cheesecake. Spread some lemon curd on top of the cake. <br />
4. Spread thick layer of cream over the cake . Now we can cover the cake with cream and deco to your liking.<br />
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To add gelatin to the cream is to stablise the cream .The amount of gelatin added in should not be too much . As we still want the cream to be soft yet it will not melt or drool down when it sit outside. Of course not under hot humid weather. I have this idea from google. It works for me on this cake. I guess this is something I will do next time when I used cream to deco. I would say this is the first time I deco a cake with cream. It seem successful with this method :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpdgxfVFyKbEByyTrZDQeHXn7ivy3zoobYleip9_adIWip2BGaWGMPcSM3wDG3tp8PIANxm4by5-NB5J7UxH-kyPtqqkBlW90jC15X7EpvHmZdQlfV87A4vnhn_gHpm8Tlsmkj4qyTPq6/s1600/cake05.jpg" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpdgxfVFyKbEByyTrZDQeHXn7ivy3zoobYleip9_adIWip2BGaWGMPcSM3wDG3tp8PIANxm4by5-NB5J7UxH-kyPtqqkBlW90jC15X7EpvHmZdQlfV87A4vnhn_gHpm8Tlsmkj4qyTPq6/s400/cake05.jpg" width="400" /></a><br />
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I deco the cake with strawberry and some chocolate chip I bought from store. Normally I do not have a chance to try the cake I give it to others as gift. But this time, I request a piece of the cake to taste. I was given a half of the cake back. Well I thought they do not like it, turn out half of the cake is just a nice size for the 3 of them .<br />
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The cake is rich in every way. The chocolate has rich chocolate in it and the cheese cake really go well with the chocolate as a whole. The strawberry bring forth refreshness to the taste.The acidic of the fruits balance the taste of the cake. One will not feel too full when having a piece of this cake. It goes perfectly well with a cup of tea. <br />
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Do try out , if you are chocolate lover , you will love the chocolate cake. Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-42319522552118414102016-03-24T20:26:00.001-07:002016-03-24T20:26:18.518-07:00Cocoa Pecan Peanut Cookies<div class="separator" style="clear: both; text-align: center;">
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Again another overdue blog. I was hoping to find time write this post in Feb , as this is a chocolate cookies, it fit into the valentine mood. However , times just pass me too fast. Well , is better late than never.<br />
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This is another cookies I bake for this year CNY celebration . I am not a chocolate person , given my baking mode just got fire up , is good to have some varieties in baking. Chocolate is always something welcome by people. I bake this as a CNY present to bless those around me.<br />
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The recipe adapt from -><a href="http://mayck-law.blogspot.com.au/2016/01/chocolate-snowball-cookies.html" target="_blank">Mayck Law</a><br />
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I have double the portion in this recipe. As I would like to make more that be enough to give others.<br />
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Ingredients :<br />
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110g Unsalted Butter ( room temperature)<br />
50g Icing Sugar ( I used 40g)<br />
100g All Purpose Flour<br />
30g Almond Meal<br />
20g Cocoa Powder ( I used dark cocoa powder)<br />
80g Pecan & Peanut ( chopped and without roasted)<br />
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Powdered Sugar for coating ( I using icing sugar )<br />
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Method :<br />
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1. Cream butter with icing sugar till light and fluffy.<br />
2. Fold in the sifted flour, almond meal , cocoa powder , mix well . Add in chopped pecan peanut and combine well with spatula.<br />
3. Roll the soft dough into a round bar. Cling wrap the dough and chill in the fridge for at least 2 hours.<br />
4. Preheat oven at 150C (according to your oven temperature , my oven tend to be hotter)<br />
5. Divide the dough into 60 small portion ( I make more than 60 with 6g each ). Shape them into small balls and place them on baking tray. Keep some space in between , it will not expand much .<br />
6. Bake in oven for 18 -20min<br />
7. After remove from the oven , roll the chocolate cookies on powdered sugar while warm and again when it cool.<br />
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I have the cookies wrap nicely on a small cupcake wrapping. It help to collect the crumb when one bitting into the the cookies.<br />
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I love the fragrance of the cookies . Nuts , butter and chocolate goes so well together. As I used high percentage of cocoa powder. The cookies is not too sweet and it does taste like dark chocolate ball. With the icing sugar coating outside of the cookie. When the cookies put in the mouth the first taste is slight sweetness and follow by light bitterness of dark chocolate. Is that kind of cookies I love.<br />
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I will make this again for snack too :) Hope you will give it a try.<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-39747743380640171802016-01-25T04:24:00.003-08:002016-01-25T04:24:58.488-08:00Crispy Almond Butter Cookies<br />
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This is another cookies I was wanted to bake last year and did not manage to do so . When I fail badly making the open face Pineapple Tarts last year , I decided that is the end of my CNY cookies for the year. Is too hot , is too tire and after all I am still learning to take care of a newborn . Breastfeeding take up a lot of my time and I need to take good care of myself so my milk supply is sufficient.<br />
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This year I will not let this slip. Told you I have a plan !! When my baking mode is on , I just wanted to bake myself to the max !! Interesting enough is staying in Australia we do not do the usual thing as visiting other people house during the period. So I wonder who will help me finished all my cookies. I bet you the most happy person at this point is my husband. He told me he is happy to sacrifice and assist in any eating that is required. Well , I suppose is still a good gesture to give out what we bake to others. So there will be some home bake cookies for my friends then to let one sacrifice himself too much .<br />
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For the recipe I follow -><a href="http://nasilemaklover.blogspot.com.au/2013/01/crispy-almond-butter-cookies.html" target="_blank">NasiLemakLover</a><br />
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Ingredients :<br />
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190g Butter ( at room temperature)<br />
100g Icing Sugar<br />
50g Egg White<br />
220g Cake Flour<br />
<strike>2Tsp Custard Powder</strike> ( I omitted this )<br />
50g Almond Meal ( to have it more almondy I will increase the ground almond more next round)<br />
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Almond Flakes<br />
3 Egg Yolks + 1 Tbsp of Milk as egg wash <br />
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Method :<br />
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1.Cream butter and icing sugar with hand held electric mixer till light and fluffy. It take about 3-4min.<br />
2.Add in the egg whites and mix on medium speed for 1 min.<br />
3.Add in the almond meal mix well with the spatula. Sifted in the cake flour and mix well till soft dough in form .<br />
4.Spread the dough onto the tray ( 14"x14") . I used the flat scrapper to spread it evenly on the tray .<br />
5.Preheat oven till 165C ( lower rack fan forced). Bake the cookies for 4mins until half cooked.<br />
6.Take the tray out from the oven let it cool down for 1min. Use a pizza cutter to slice into rectangles.<br />
7. Brush with egg yolks and place 2 pieces of almond flake .Do not brush the whole tray with egg yolk at one time , as it will dry up quickly and the almond flake will not stick on it.<br />
8.After done putting almond flake on the cookies, return tray to oven at 165C and continue to bake for 12min until golden brown. I rotate the tray few times to have the cookies bake evenly.<br />
9.When the baking is done, remove tray from the oven and cool on the rack. When the cookies is cool , store in air tight container.<br />
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Spreading the dough on the tray is a bit of struggle as the dough is soft and I want to make sure is evenly spread and the cookies is not too thin or too thick.<br />
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The fragrance of the cookies is more like buttery. The almond taste is mild. I love the crispiness of the cookies and I thought it can be very addictive and be consume fast , as the cookies are quite thin.<br />
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I hope you will try this out if I have time I might bake another tray of this.<br />
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I have linking this post to<br />
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<div style="background-color: white; color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; margin: 0px; padding: 0px;"><span style="line-height: 19.6px; margin: 0px; padding: 0px;">This post is linked at </span><a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html" style="color: #888888; line-height: 19.6px; margin: 0px; padding: 0px; text-decoration: none;">Cook and Celebrate: Chinese New Year 2016</a></span></div>
<div style="background-color: white; color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; margin: 0px; padding: 0px;"><span style="line-height: 19.6px; margin: 0px; padding: 0px;">hosted by Yen from</span><span style="line-height: 19.6px; margin: 0px; padding: 0px;"> </span><a href="http://goodyfoodies.blogspot.com/" style="color: #888888; line-height: 19.6px; margin: 0px; padding: 0px; text-decoration: none;">GoodyFoodies</a><span style="line-height: 19.6px; margin: 0px; padding: 0px;">, Diana from</span><span style="line-height: 19.6px; margin: 0px; padding: 0px;"> </span><a href="http://thedomesticgoddesswannabe.com/" style="color: #888888; line-height: 19.6px; margin: 0px; padding: 0px; text-decoration: none;">The Domestic Goddess Wannabe</a></span></div>
<div style="background-color: white; color: #222222; font-family: Lora, Georgia, 'Times New Roman', Times; font-size: 16px; line-height: 26px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; margin: 0px; padding: 0px;"><span style="line-height: 19.6px; margin: 0px; padding: 0px;"> </span><span style="line-height: 19.6px; margin: 0px; padding: 0px;">and Zoe from</span><span style="line-height: 19.6px; margin: 0px; padding: 0px;"> </span><a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html" target="_blank">Bakeforhappykids</a></span></div>
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com4tag:blogger.com,1999:blog-2445534213411497697.post-82640669247975705292016-01-25T03:43:00.001-08:002016-01-25T03:46:08.809-08:00Pineapple Tarts - (Open Face version)<br />
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Is the month where Chinese family is busy busy with preparing the Lunar New Year that fall on next month ( Feb ) . I have so many plan in my heads for this year , as my girl grow older , I wanted to introduce to her ALL Chinese Festival . However , days and weeks seem flying faster than it used to be for me nowadays. Before I knew it , I only left 2 weekends to prepare and one weekend was down as I need to visit the folks in Sunshine Coast. My panic mode seem to switch on and the result of this , will be either no baking at all or bake in full force. <br />
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To collect myself and get it started , I need to be more efficient and plan out well . ( Ya talking about planning again !!! ) My beloved told me to be easy , he always support what I want to do but to do it out of stress or enjoyment is a thin line. After hearing his advise, yup I should back to where I am , bake with happy spirit and not stress. After all , I do not have a whole village to give or feed. So just relax and enjoy .<br />
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To start of my baking , always do something that will motivate me - Pineapple Tarts. It just seem missing if we do not have Pineapple Tart during CNY. I have done the close version before -><a href="http://thamchiakkui.blogspot.com.au/2014/01/pineapple-tarts.html" target="_blank">pineapple-tarts 2014</a>. I did an open version last year but it was fail . I did in a rush and my baby was not corporative then . The dough stick in the mould and having a crying baby. I gave up !!<br />
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So here I am to make it success this year :)<br />
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The recipe I follow -><a href="http://wendyinkk.blogspot.com.au/2015/01/pineapple-tarts-open-faced.html" target="_blank">Table for 2 or more </a><br />
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Ingredients :<br />
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200g Salted Butter ( Soften)<br />
125g Icing Sugar ( I used Caster Sugar - my pineapple jam is not so sweet so I guess is ok )<br />
2 Egg Yolks<br />
2 Tbsp Milk <br />
400g Plain Flour<br />
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Pineapple Jam ( using my old recipe . I find that is the best pineapple jam recipe ever. No hard work in stirring and the result is always satisfied !)<br />
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Method : <br />
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1. Mixed butter and sugar with hand held electric mixer till combine and creamy. Add in egg yolks mix well and add in 2 Tbsp milk incorporate well into the mixture.<br />
2. Pour in the flour and mix with spatula and do not knead. The texture of the dough is soft but is not hard to combine the flour well into the butter.<br />
3. Wrap the dough in cling wrap and chill in the fridge at least 30min. <br />
4. Roll out the dough to 5mm thick. Press with prefer mould cookie cutter and arrange the cookies on the baking tray line with baking sheet.<br />
5. The cookies will not spread so is ok to place it next to one another. <br />
6. Brush with egg wash and place the round pineapple jam in the middle of the tarts. <br />
7. Preheat Oven to 165C ( this is for my oven. So do adjust according to your oven standard) . Bake for 15min.<br />
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This time was a success for me. I reckon chilling the dough in the fridge help to get the tarts out from the mould easily . I have to on the air conditioner while cutting the dough. Australia summer is no joke and can be more heat up compare to Malaysia. What an expensive cost to bake this tarts.<br />
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The Tarts come out well from the mould and brushing some egg wash make the tarts has some color and I think it help the jam sit well on the tarts.<br />
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Am happy with the result and this is faster compare to the close version. Would prefer to make the closed version but time is really something a new mom does not quite have.<br />
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Happy baking and I am submitting this post to <br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This post is linked at <a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html"><span style="color: #cc0000;">Cook and Celebrate: Chinese New Year 2016</span></a> hosted by Yen from <a href="http://goodyfoodies.blogspot.com/"><span style="color: #cc0000;">GoodyFoodies</span></a>, Diana from <a href="http://thedomesticgoddesswannabe.com/"><span style="color: #cc0000;">The Domestic Goddess Wannabe</span></a> and Zoe from <a href="http://www.bakeforhappykids.com/"><span style="color: #cc0000;">Bake for Happy Kids</span></a> at <a href="http://www.bakeforhappykids.com/2016/01/cook-and-celebrate-chinese-new-year-2016.html" target="_blank">Here.</a></span><br />
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Happy Monkey Year :)</div>
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com1tag:blogger.com,1999:blog-2445534213411497697.post-16799367048006034512015-12-19T22:16:00.001-08:002015-12-19T22:16:33.270-08:00Christmas Stained Glass Cookies<br />
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I have been baking quite few cookies the last few weeks. One Sugar Fondant Cookies for a friend babyshower, some shortbread cookies for my daughter 1st year birthday celebration and this cookies for my Church Christmas For kids events.<br />
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As mention before , my church has a C4K event yearly to bring joys and Christmas blessings to the community we are in .<i> </i>I did not participate in the baking last year , as I was in the confinement period ( when you being confine for giving birth reason , one shall not do anything except eat, sleep and nursing the baby). Finally this year I can spare some time to bake for this event again , I would not want to miss it , after all is more joy and blessed to give during this season then just to receive.<br />
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I come across the recipe last year , however do not have the chance to bake it . I find this cookies really bring the chrissy spirit to those who received it . So here is why I choose this as one of the baking for the events. The recipe I follow is from <a href="http://www.beanpanda.com/10766/stained-glass-cookies" target="_blank">Beanpanda Staind Glass Cookies</a><br />
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Ingredients :<br />
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I have make 30 cookies by increase half the portion of the original recipe<br />
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150g Unsalted Butter<br />
60g Icing Sugar ( I reduce the sugar amount)<br />
243g Cake Flour<br />
18g Corn Flour<br />
1.5 Tsp Lemon Juice<br />
1/4 Tsp of Baking Soda ( I add extra 1/2 of 1/4 tsp in ) <br />
Crystal candy with different colors ( original recipe ask for Fox crystal candy , I can not find it in Aus , I just used any candy that is crystal and similar texture as Fox ) <br />
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Method : <br />
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1. Bring unsalted butter to room temperature, cut the butter into small cube. Mix in the sugar and used electric handheld blender , blend till the butter is plain and fluffy.<br />
2. Put in the lemon juice, sift in all the flour - cake flour, corn flour , baking soda into the butter mixture. Use a spatula to combine it well. Mix the biscuit dough lightly with hand and make sure all the ingredient combine well . <br />
3. Place the biscuit dough in the fridge for at least 1 hour.<br />
4. Bring the firm dough out on your flour working bench . Roll out the dough to 0.5mm thickness. Used cookies cutter to cut out different shape and place it on the tray with non stick baking paper.<br />
5. Used a smaller cookies cutter , make a hole print in the cookies when the cookies has place on the tray . To avoid breaking the whole cookies while transferring the cookies.<br />
6. Preheat oven to 165C , bake the cookies for 10-13min. While the cookies in the oven, break the crystal candy into small pieces. Place different color candy in different bowl . Only do this step when cookies start baking , to avoid the candy melting and stick together.<br />
7.Bring the baked cookies out from the oven without turning the oven off. Place the candy into the print hole we have make. Carefully not to put too much candy as will cause it overflow into the cookies surface area.<br />
8. Place the cookies back to the oven and bake another 3-5 min. Till the candy melt in the print and the cookies can be taken out from the oven . Let it cool on the rack . Once cool down the candy will be harden again and is good to take out .<br />
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Is such a pain to bake cookies during summer, the dough turn soft and is hard to maintain the shape while placing onto the baking tray. I have to keep putting the dough in the fridge to cool down. This has slow down my baking process. I am rushing to have all cookies finished baking while my little one is asleep . Well, I fail to do so , I then literary has a "koala' hanging on my leg while I am cutting , rolling the dough . What a challenge ! As I promise to contribute 24 cookies for the events, I persist to make extra, just in case , some did not turn out well . Thank GOD , I have some good shape looking one and some just got to leave for my beloved as his snack.<br />
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So here is my Christmas cookies and hope you will give it a try .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgtNLcmmh69o7JTq8qst79LMHdReJfDJP1VqHiC8e7NWc1e_fsrKtvbkB08bUn95jip9godODzcYpCzmMTIOLCHfaf2jbVFVjHrRyysvgj5_JTIGWpNQzgqr37c8lNZ24Rc2hI9T9RCS1/s1600/IMG_4842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgtNLcmmh69o7JTq8qst79LMHdReJfDJP1VqHiC8e7NWc1e_fsrKtvbkB08bUn95jip9godODzcYpCzmMTIOLCHfaf2jbVFVjHrRyysvgj5_JTIGWpNQzgqr37c8lNZ24Rc2hI9T9RCS1/s400/IMG_4842.jpg" width="400" /></a></div>
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I am also submitting this post to -> Cook and Celebrate: Christmas 2015 event. organised by <span style="font-family: "arial" , "helvetica" , sans-serif;">Yen from </span><a href="http://goodyfoodies.blogspot.com/" style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #cc0000;">GoodyFoodies</span></a>,<span style="font-family: "arial" , "helvetica" , sans-serif;"> Diana from </span><a href="http://thedomesticgoddesswannabe.com/" style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #cc0000;">The Domestic Goddess Wannabe</span></a><span style="font-family: "arial" , "helvetica" , sans-serif;"> and Zoe from <a href="http://www.bakeforhappykids.com/"><span style="color: #cc0000;">Bake for Happy Kids</span></a> at </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.bakeforhappykids.com/2015/12/cook-and-celebrate-christmas-2015.html"><span style="color: #cc0000;">here</span></a>.</span><br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com1tag:blogger.com,1999:blog-2445534213411497697.post-78986710626656119602015-11-24T22:36:00.001-08:002015-11-24T22:36:38.237-08:00Macha Red Bean Snowskin Mooncake<br />
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</span>The mid autumn festival was in Sept this year,It is also known as mooncake festival. Yup any festival should tie with a food that represent it. I have this blog sitting in my post box and waiting for someone to do up my picture before I can post it . =.= ||| Finally here is it ..<br />
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I LOVE mid autumn festival . This is my favourite Asia festival ! Nope CNY is not the best for me , especially when you were single , CNY can be a "hell" period for you , in becoming a "target' of a group of "caring" elderly , is a torture !!<br />
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Mid Autumn Festival, to me is family reunion ( only to your own family not with relatives) , with the romantic beautiful latterns , all sort of snacks and the "cake" -> Moon Cake. There is no explain on why I just love moon cake that much . Thank GOD, these is one of the dessert you do not get it throughout the whole year. You can only find it during the festive season. It make it more excited and enjoyable. As it only ONCE in a year ( when you have it all year round, one tend to less appreciate it and lose the original meaning of the festival )<br />
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In Australia , we are so blessed to have ALL sort of variety mooncake from different Asia country. Is just pricy. According to my mom , mooncake is no longer reasonable price back home too. As this is an once in a year dessert , it does come with a price !<br />
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I did not make mooncake last year , as I was pregnant and I am intolerance of any sweet ( the smell , the sight of any sweet thing make me puke !) . This year I promise myself , I must do something again .<br />
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So here is my Macha Red Bean Snowskin Mooncake - adapt from -> <a href="http://www.beanpanda.com/10010/ice-skin-mooncake" target="_blank">beanpanda.ice-skin-mooncake</a><br />
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Red Bean paste <br />
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Ingredients :<br />
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1kg Azuki Red Bean <br />
700 - 800ml Water<br />
400g Brown Sugar<br />
4-5 Tbsp cooking Oil<br />
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Method :<br />
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1. Soak azuki red bean overnight. Drain the water next day , place the bean with water in slow cooker and cook till the bean is soft.<br />
2. Blend the red bean till fine , mix in the sugar while red bean paste is warm<br />
3. Pour oil in a wok/pan , pour in the red bean paste. Stir fried till red bean paste dry up and can form into a ball.<br />
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Macha Snowskin Mooncake<br />
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Ingredients :<br />
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120g Glutinous Rice Flour<br />
80g Rice Flour<br />
30g Cake Flour<br />
20g Wheat Starch<br />
100g Caster Sugar<br />
500ml Milk <br />
6Tbsp Cooking Oil <br />
6Tbsp Condense Milk<br />
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50g Fried Glutinous Rice Flour ( for moulding and avoid dough sticking on table and hand)<br />
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Method :<br />
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1. Place all the flour ingredients in a mixing bowl, add in sugar. Pour in the milk gradually into the mixing bowl and stir constantly until well mix.<br />
2. Continue stiring while adding in condense milk and oil . The oil will not be combine well in the mixture but is ok .<br />
3. Sift the mixture 2-3 times to ensure no lump in the mixture.<br />
4. Pour the sifted mixture into a cake pan for steaming.<br />
5. Steam the mixture on high fire 30-40min. Use a toothpaste to stick in the steam mixture if come out clean the dough is cooked. <br />
6.Let the dough cool down and ready to mix with different flavour. <br />
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The flavour I used is Pandan paste, green tea powder and mulberry mash. ( My neighbour has a mulberry tree behind my yard , the fruit just so bountifully drop , in order not to waste it , is good to make something of it)<br />
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** Weigh 30g dough and 25g red bean for smaller mould<br />
** Weigh 70g dough and 50 g red bean for bigger mould <br />
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The measure is a guide for myself . I would say everyone has their own preferences. So measure as it suit your preference and the size of your mooncake mould.<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-11629966002777830112015-08-31T03:50:00.003-07:002015-08-31T03:50:36.428-07:00Flaky Mung Bean Pastry - Aka Penang Tau Sar Piah<br />
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Being a mom and working at the same time, has taken a lot of my time. Of course there is a lot of bloggers in the same position like me. I am still learning to manage my time so to have a work , life and church balance. I thought is not that "hard" , turn out time really go pass faster than I expected. It could be 1/3 of the time is not occupying by my bbaby , it has shorten my hobby time.I still bake, cook and enjoy food . Just before I can blog is another month gone. <br />
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I have make this Tau Sar Piah awhile ago. During my maternity leaves and full time taking care of my then newborn. She is a good baby and sleep long hour, so I have the me time to do the things I like. Just one thing that I need to be mindful . She is not good at any noise , whenever she is sleeping and I want to do my baking I have to be extra careful not to make any sharp noise to wake her up. Operating mixer is fine , is a white noise to them. The sudden hit of metal mixing bowl is not a good idea at all. <br />
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For the mung bean fillings is in my -> <a href="http://thamchiakkui.blogspot.com.au/2015/06/black-glutinous-ang-ku-kuih-aka-purple.html" target="_blank">Black-Glutinous-Ang-Ku-kuih</a>. Yes, originally the mung bean fillings is for this 'biscuit'. The excess has been used to make the other kuih.<br />
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Indeed this is a pastry you only make when you can not buy from your area or you are too free , and feel to take up some tedious chores then do it . It is time consuming on making the pastry right and wrap it up . The baking itself did not take long . <br />
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Here are the recipe I follow -> <a href="http://nasilemaklover.blogspot.com.au/2011/12/homemade-tau-sha-piah-flaky-mung-beans.html" target="_blank">Nasi Lemak Lover</a><br />
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Ingredients :<br />
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Oil Dough<br />
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125g All Purpose Flour<br />
35g Shortening <br />
35g Cooking Oil <br />
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Water Dough<br />
250g All purpose flour (sifted)<br />
1/2 Tsp Fine Sugar<br />
65g Shortening <br />
120 - 130ml Water<br />
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Method :<br />
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1. Prepare oil dough by mixing all the ingredients together and knead till form a soft dough.<br />
2. Prepare water dough by combining all the ingredients and mix till it form a soft dough.<br />
3. Cover the dough and let it rest 20 min separately.<br />
4. Divide and shape ach dough into 34 equal portion balls.<br />
5. Roll oil dough out to round dish and wrap water dough in it. Roll it out into long rectangle shape. Roll up the dough like swissroll. Repeat this step twice ( this is the "fun" part that you have do all for the rest of the small dough , 34 times perhaps!!)<br />
6. Roll the pastry out into a circle and place the fillings at the center. Bring all the edges together ( like making a bun ) pinch to seal.<br />
7. While doing all the rolling and filling , preheat the oven to 170C . <br />
8. Egg wash all the pastry and bake for 20min or till golden brown.<br />
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You can see from the picture, some of my pastry seem to tear a bit . But it all turn out good . I share with some of the friends who I think maybe they might miss this as well. The rest?? Of course we keep for our own consumption. Is time consuming pastry so is precious each time we took one .<br />
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Will I do it again ??? Maybe when I felt the craving or miss this pastry. Else I can go without :p. I heard that is a new version coming , instead of putting mung bean as fillings, they have the sambal shrimp in it . Maybe just maybe one day I might do that version. Perhaps I should taste it before I make it. Yup hope to visit the family sooon.<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com1tag:blogger.com,1999:blog-2445534213411497697.post-78816010649800883602015-06-26T04:00:00.001-07:002015-06-26T04:00:13.985-07:00Black Glutinous Ang Ku Kuih ( Aka Purple Sweet Potato soft cake )<div class="separator" style="clear: both; text-align: center;">
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I have always wanted to make the black glutinous rice flour Ang ku Kuih. I was hoping the color of this kuih will be dark shining black . However the result is more a dark purple kuih. When I planned to make this kuih another traditional biscuit was in my mind , so I decided to do a mung bean fillings. The half of this mung bean fillings is used for another recipe ( I hope I can update it soon ) .<br />
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For the Mung bean fillings I follow the recipe from <a href="http://nasilemaklover.blogspot.com.au/2011/12/homemade-tau-sha-piah-flaky-mung-beans.html" target="_blank">Nasi Lemak Lover</a><br />
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Ingredients :<br />
<br />
400g peeled Mung Bean ( The one I bought is already peeled , soaked overnight)<br />
250g caster sugar<br />
2tsp salt<br />
Dash of white pepper <br />
1/2 Onion ( original recipe called for shallot) - Finely chop.<br />
4-5 Tbsp of vegetable oil <br />
<br />
Method:<br />
<br />
1. Combine Mung bean , sugar and salt in a large metal bowl. Mixed well and steam on medium heat for 30min.<br />
2. Once Mung Bean is easy to mash , off the fire and mash mung bean to fine. I used blender to blend it , make sure is not too finely blended<br />
3. Heat up the vegetable oil in a wok and stir fried the onion till brown, set aside for later used.<br />
4. In the same wok pour in the mash mung bean and stir fried on low heat till is dry and able to form a ball.<br />
5. Remove from heat and pour in the fried onion and mix well with the mung bean mash.<br />
6. Divide and shape the mung bean into ball shape for later used.<br />
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Black Glutinous Rice Ang Ku Kuih <br />
<br />
Adapt from -><a href="http://xucaca-life.blogspot.com.au/2014/04/blog-post_25.html" target="_blank">Butter , Flour & Me</a><br />
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Ingredients :<br />
<br />
80g Purple Sweet Potato <br />
1Tbsp Caster Sugar<br />
50g Warm Water<br />
120g Black Glutinous Rice Flour ( Original recipe call for 40g black glutinous rice flour + 80g glutinous rice flour)<br />
1Tbsp Cooking Oil<br />
<br />
Method :<br />
<br />
1. Cut purple sweet potato in cube and steam till cooked and mash it finely.<br />
2. Mix all the ingredients till combine , add in the oil at last to form a dough.<br />
3. **Portion the dough accordingly to fit the mould , and wrap the fillings with the dough.<br />
4. Gently press the dough into the kuih mould that has dusted with flour.<br />
5. Hit the side of the mould and unmould the kuih and place it on a small piece of banana leave .<br />
6. Once finished moulding all the kuih, steam the kuih in a wok with medium heat for 2 min , open the lid let the hot air off closed lid, continue to steam for another 2min , open the lid again and close it to steam for another 1 min.<br />
7. Take the kuih out and brush some cooking oil onto it. Let the kuih cool and serve .<br />
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I have 2 size of mould . one is tiny one another is consider medium.<br />
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** Note: <br />
For small mould - weigh 11g dough and 9g fillings<br />
For medium mould - weigh 13g dough and 10g fillings.<br />
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The kuih is soft and the fillings is just nice sweetness. I have a few freeze and when have the kuih steam back is still soft and yummy.<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-89865802507147305182015-05-14T21:08:00.002-07:002015-05-14T21:08:26.589-07:00Black forest cake ( La forêt noire )<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeUMFkoD1wMVn2CwGX6O7LhnA0jCu7WAhMvxCI8-kBy8fnmIqxl4KfCLhvFmTTKGGg9rKmpgjsldB16sovgdNpZ8h2w8mhBvMSldD3mnwR2wpYBB1MVmlUI8AshTOsMQWkTEHF9MHXFb2/s1600/IMG_2247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeUMFkoD1wMVn2CwGX6O7LhnA0jCu7WAhMvxCI8-kBy8fnmIqxl4KfCLhvFmTTKGGg9rKmpgjsldB16sovgdNpZ8h2w8mhBvMSldD3mnwR2wpYBB1MVmlUI8AshTOsMQWkTEHF9MHXFb2/s400/IMG_2247.jpg" width="400" /></a></div>
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A completely different Black Forest Cake. I came pass this cake recipe years ago. I do bookmark as a cake I must do when I have an opportunity.<br />
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April month was full of celebration. One of the special day was my beloved birthday. I did not bake him any cake last year, during my pregnancy I was so put off by any sweet . So I can not make any baking. This year I promise him I will do a special cake for him. So what does he expect from the cake ? He love chocolate and want something creamy. So this is the right cake!!<br />
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So this recipe that I have bookmark from my favourite blogger -><span style="color: black;"><a href="http://dailydelicious.blogspot.com.au/2011/08/black-forest-cake-la-foret-noire.html" target="_blank">DailyDelicious Black Forest Cake <span style="color: black;">. </span></a></span><br />
<span style="color: black;"><span style="color: black;">is the best choice for this event. </span></span><br />
<span style="color: black;"><span style="color: black;">Ingredients : </span></span><br />
<span style="color: black;"><span style="color: black;"><br /></span></span>
<span style="color: black;"><span style="color: black;">Basic Chocolate Sponge cake </span></span><br />
<br />
85g Egg Yolks ( 4 eggs)<br />
25g Caster Sugar<br />
45g Vegetable Oil<br />
45g Milk<br />
60g Cake Flour<br />
25g Chocolate Powder - mixed in the cake flour above<br />
<br />
170g Egg White ( 4 eggs)<br />
85g Caster Sugar ( I reduce to 60g)<br />
<br />
Method:<br />
<br />
<br />
1. Mixed egg yolks and 25g caster sugar with hand whisk till is combine .<br />
2. Mixed the oil and milk together combine well. Pour into the egg yolks mixture and whisk well,<br />
3. Sift the cake flour mixture into the egg yolks mixture and combine till no lump.<br />
4. Preheat oven till 160C. <br />
5. Used electric mixer beat the egg white till foamy and gradually add in the sugar. Beat the egg white till peak foam .<br />
6. Fold 1/3 of the egg white into the flour mixture combine well and continue to fold the egg white in 2 batches into the flour mixture , till all combine well.<br />
7. Pour into the rectangle mold and bake for 15mins or baked. When the sponge cake was cold , cut into 2 pieces of square cake that fit into 6" loose base square mold.<br />
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Simple Syrup ( original recipe is Kirsch syrup )<br />
<br />
120g Sugar<br />
100g Hot Water <br />
15ml Brandy ( original recipe used Kirsch)<br />
-><i> I actually used the juice from the can of pitted cherry.</i> <br />
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<br />
Chocolate Cream<br />
<br />
80g Dark Chocolate Chopped<br />
2 Egg Yolks<br />
15g Caster Sugar<br />
85g Full Cream Milk<br />
100g Whipping Cream ( pouring cream)<br />
<i>-> Next time I would add some gelatin in it to have it more firm</i>(1 Tbsp of gelatin + 1 1/2 Tbsp of water to bloom it)<br />
<br />
<br />
(Kirsch) Brandy Flavor Whipping Cream<br />
<br />
2g Gelatin ( will change to 1Tbsp gelatin + 1 1/2 water to bloom it )<br />
1 Tsp of Vanilla paste<br />
280g Whipping Cream<br />
20g Caster Sugar<br />
10-20g Brandy or Kirsch<br />
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Chocolate Whipped Cream <br />
30g Dark Chocoalte chopped<br />
130g Whipping Cream<br />
<br />
-> Melt chocolate , and put the 35ml whipping cream into it and mixed. Pour the mixture into the remaining cream and beat till soft peak. Chilled in fridge .<br />
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Decoration<br />
<br />
Chocolate Shave<br />
Cocoa Powder <br />
<br />
1 can of pitted cherry or fresh cherry (pitted)<br />
<br />
Method :<br />
<br />
Make Chocolate Cream<br />
<br />
1. Beat the yolks and sugar till well combine. Boil milk and pour the hot milk over the yolk mixture and whisk all the time.<br />
2. When all milk mix into the yolk. Pour the mixture in sauce pan and heat on low heat until 80C<br />
3. P;ace a sieve over the chopped chocolate. When the egg mixture is ready, have the mixture slowly pour onto the chopped chocolate through the sieve.<br />
4. Wait for 1 min and stir till the chocolate is all melted and let it cool to room temperature.<br />
5. Beat the whipping cream till soft peack, spoon 1/3 of the whipped cream into the chocolate mixture , fold to combine and pour the chocolate mixture back into the whipped cream and fold to combine.<br />
<br />
Put 1 piece of the chocolate sponge cake in the 6" square mold sprinkle with syrup . Pour the chocolate cream over the sponge and refrigerated for 2 hours until firm.<br />
Drained the cheery and place the cherries over the chocolate cream.<br />
<br />
Make Kirsch flavor whipping cream.<br />
<br />
1. Place 80ml whipping cream in a small saucepan with vanilla paste and sugar. Bring it to boil and put the gelatin into the cream and still till melt. Let it cold to room temperature<br />
2. When the cream is cold mix in the kirsch ( brandy) and the rest of the cream whip till soft peak.<br />
<br />
Spread the cream over the cherries sponge and place the other pieces of chocolate sponge cake on top. Sprinkle with syrup and refrigerate until firm . I did overnight.<br />
<br />
Before serving , decorate the cake with chocolate whipped cream , chocolate shave and cocoa powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFc9rjrhYKamfbkcnxmZiD2ud2KQ_gWIYGahigjpp-ixQqOhUvxpBVBd5RYRlgcjKK_AqKQ7pHm3_9z3fh0_JbFCxz3XU4wOUaimI1V0Hjg2u3PzwSmKltHJ44VYYY2j2pBXBQzHYWWhR/s1600/IMG_2252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFc9rjrhYKamfbkcnxmZiD2ud2KQ_gWIYGahigjpp-ixQqOhUvxpBVBd5RYRlgcjKK_AqKQ7pHm3_9z3fh0_JbFCxz3XU4wOUaimI1V0Hjg2u3PzwSmKltHJ44VYYY2j2pBXBQzHYWWhR/s400/IMG_2252.jpg" width="400" /></a></div>
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As I did not drained the cherries enough , my chocolate cream part was really melting when I unmold my cake. I have to freeze the cake to have it come out nice.<br />
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If I make this again , will put some gelatin in the cake or use fresh cherries I think would be better.<br />
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My husband love this cake to the bits . I promise nobody will share his cake , so basically he has this whole cake himself. I knew he enjoy it lots.<br />
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</span>Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-15038882480607093812015-04-23T23:12:00.000-07:002015-04-23T23:31:15.574-07:00Almond Chocolate Chip Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-QwZKJLsY999yHMqYl_jV7cDU2jWiZV6IKzP7iseetvXY_Qypa2b2t-sep9L4ew-SYWKo9Ob-GimzKCjlwsGLg2-mc3aJWz7tBOWVzz8J279h4dwbDmb1nshGlBbwkuxk22WHrYgNPN3/s1600/IMG_2291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-QwZKJLsY999yHMqYl_jV7cDU2jWiZV6IKzP7iseetvXY_Qypa2b2t-sep9L4ew-SYWKo9Ob-GimzKCjlwsGLg2-mc3aJWz7tBOWVzz8J279h4dwbDmb1nshGlBbwkuxk22WHrYgNPN3/s1600/IMG_2291.jpg" height="240" width="400" /></a></div>
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This is the 2nd bake for this Chiffon Cake . The first one was bake with cutting off chocolate chip from a chuck of chocolate. On this 2nd bake I am using chocolate chips. I found that using chocolate chip in chiffon cake , the chocolate chips seem to sink into the bottom of the cake and not inside the cake itself. However using cut fine chocolate , it will give a lighter and better effect of having chocolate in the cake itself.<br />
<span style="background-color: white;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; line-height: 18.2000007629395px;"><i>I'm joining Best Recipes for Everyone April 2015 Event Theme: Fun with Almonds by Fion of<a href="http://xuanhommama.blogspot.com.au/2015/03/bree-8-april-2015-fun-with-almonds.html" target="_blank"> </a><a href="https://www.blogger.com/null" style="color: #6a908c; text-decoration: none;" target="_blank">XuanHom's Mom</a> and co-host by Doreen of <a href="http://my123favourites.blogspot.com.au/2015/04/pleasant-goat-buns-best-recipes-for.html" target="_blank">My Favourite Little DIY</a></i></span></span><br />
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Using almond meal in the recipe has create a chiffon cake full of almond fragrance and the cake texture is a lot softer and not spongy.<br />
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The recipe is adapt from a Japanes translate to chinese cakebook - 自已作职人配方戚风蛋糕。<br />
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For 20"(6 Eggs) or 23" (7 Eggs) Chiffon Cake Mold<br />
<br />
Ingredients :<br />
<br />
7 Egg Yolks<br />
90ml Vegetable Oil<br />
100ml Warm Milk<br />
140g Almond Meal<br />
70g Chocolate Chip<br />
7 Egg White<br />
100g Caster Sugar<br />
<br />
Method :<br />
<br />
1. Preheat oven to 165C<br />
2. Place the egg yolks in the mixing bowls, pour in vegetable oil and warm milk . Mix till combine.<br />
3. Shift the almond meal into the egg yolks mixture. Whisk till all well combine.<br />
4. Whisk the egg whites to foamy and add in caster sugar gradually and beat till stiff peak.<br />
5. Gently fold in egg white mixture into egg yolk batter in 3 seperate additions until well combined.<br />
6. Sprinkle the chocolate chop into the cake mixture and lightly stir in the cake.<br />
7. Pour the batter into the chiffon cake mold. Bake in the preheated oven for 40-45min.<br />
8.When the cake is out from the oven , invert pan immediately to cool completely before unmold.<br />
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The cake is very soft and I love the fragrance of almond in the cake. This is definitely a very healthy chiffon cake beside the chocolate chip. You can replace the chocolate chip with 40g roasted almond chip to have a total almond chiffon cake .<br />
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Hope you can give this recipe a try .<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com4tag:blogger.com,1999:blog-2445534213411497697.post-54822266817413289652015-04-09T14:19:00.001-07:002015-04-09T14:19:10.313-07:00Magic Custard Cake<div class="separator" style="clear: both; text-align: center;">
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During my pregnancy, I can not take any sweet , as my taste bud just does not like sweet at all. I was always tire and can not do much baking. At time I can not even look at any dessert picture. It will make me want to puke. However by chance I come across this recipe -> <a href="http://www.anncoojournal.com/2014/06/magic-custard-cake.html" target="_blank">AncooJournal Magic Custard Cake</a>. What attract me is the 3 different texture in one cake. I wonder how it will taste when you have 3 texture - cake, custard and the bottom chewy dough .<br />
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Interesting part of pregnancy is , once you give birth . Whatever was weird then , will get back to the normal self. When I finally found the time and got my "normal" taste bud back , I can not help but to try on baking this cake.<br />
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Recipe as below :<br />
<br />
Ingredients :<br />
<br />
113 g Butter<br />
480ml Milk<br />
4 Eggs , separated egg white from egg yolks ( 70g each egg including shell)<br />
1 Tbsp of caster sugar<br />
115g Plain Flour <br />
150g Icing Sugar ( I used 120g)<br />
1 Tbsp Water<br />
1 Tbsp of Orange Zest<br />
1 tsp of Vanilla Extract <br />
<br />
Method :<br />
<br />
1. Preheat oven to 160 C fan . Line a 8"x8 " (20cmx20cm) Square cake pan all sides up . I used a removable square pan .<br />
2. Melt the butter and set aside for slight cool. Warm the milk to lukewarm and set aside.<br />
3. Whisk egg yolks with icing sugar using hand held mixer until light and fluffy. Mix in the melted butter and 1 Tbsp of water until evenly incorporated ( about 2 min).<br />
4. Mix in the flour until evenly incorporated. Slowly beat in the lukewarm milk and vanilla extract until everything is well mixed.<br />
5. Whisk the egg whites to foamy and add 1 Tbsp of caster sugar into it, whisk till stiff peak.<br />
6. Fold in 1/3 of the egg white into the flour mixture in step # 4 with spatula. Repeat until all the egg whites are folded in. The mixture will seem cuddled is normal.<br />
7.Pour the batter into the prepared pan and bake for 50-60min ( my oven is 50min) or until the surface is golden.<br />
8. Once bake , take the cake out from pan let it cool and chilled in fridge before serve.<br />
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<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I bake this cake twice. The first time I bake it was for our church life group gathering. The response was so good, I only manage to get one piece to try out. So the week after that, I bake another one for me and my beloved. Ok we did indulge ourselve with sweet now and then. At time it can be tire in adjusting our new role as parent. We need to pamper ourselve.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I did not manage to take a good picture of the cake. The layer does not seem to obvious in the picture. I love the texture of the cake , it has the soft cake in 1st layer, soft custard cream on 2nd layer and the chewy part at the bottom. I enjoy soft cake and my beloved love any creamy cake. So this cake suit both of our taste. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Give it a try if you want something different in one cake. </span></div>
Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-31391760238440608382015-03-24T21:30:00.001-07:002015-03-24T21:30:05.397-07:00Stamped ShortBread<br />
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<br />
Time goes past fast even as a home mom . There will be days , my schedule is about cooking,eating, feeding, coaxing the little one to sleep , rest and cooking etc repeat itself from days to weeks. Well, am not complaining at all. In fact I thank GOD , my princess is a good baby. By 2nd months, she sleep through the night from 9pm - 6am. She is a happy baby most of the days. As I am not into carry baby all day and times, she kind of knew it and able to adapt well . Praise GOD , prayer works and I now find time to bake and hopefully can update my blog as much as I can .<br />
<br />
We are back to church and most of the activities we family used to do . This shortbread was baked for the ministry I am serving. Our church has a small cafe operate on Sunday to let people have some munch and coffee before service started each Sunday. Of course those who serve in the cafe are all volunteers . We do need more volunteers to help out. So we have the Ministry Fair Sunday to encourage people to serve in different ministry.<br />
<br />
I come across this shortbread recipe from one of my favourite blogger -><a href="http://dailydelicious.blogspot.com.au/2010/12/happy-new-year-2011-stamped-shortbreads.html" target="_blank">Dailydelicious</a>. As I need some cookie that I can stamp some wording on it, I have to make sure the dough of the cookies is firm and will not be out of shape once bake. Her recipe is just perfect. So here is the recipe I have used to make my Book Cafe Short Bread.<br />
<br />
In total I make 47pic with heart shape and round shape mould. I double the portion from the original recipe and add orange zest in it to give a hint of orange in the cookies.<br />
<br />
Ingredients :<br />
<br />
200g Butter ( cold and cut into pieces)<br />
<strike>1/8tsp Salt</strike> ( as I used salted butter, so I omitted the used of salt)<br />
60g Icing Sugar ( original recipe is 80g)<br />
240g Cake Flour<br />
90g Rice Flour<br />
1 Tbsp of Orange Zest.<br />
<br />
<br />
Method :<br />
<br />
1. Cut the butter into small cube and put in a mixing bowl.<br />
2. Sift cake flour, rice flour, icing sugar and orange zest , pour over into the butter.<br />
3. Use your fingers to mix the dry ingredient into the butter. Mix it till looks like small bits of bread crumb.<br />
4. Knead the crumbs till stick together and smooth.<br />
5. Wrap with the plastic and refrigerate for 1-2 hours.<br />
6. Take the dough out from the fridge, roll the dough to 5mm thick and cut it to different desire shape.<br />
7. Preheat oven to 160C, and line the tray with baking sheet.<br />
8. Place the cut cookies on the tray with baking sheet and press the wording you desire on the cookies.<br />
9. Bake the cookies for 15-20min until the light golden.<br />
10.Take the cookies out from the oven and cool on tray. Keep the cookies in airtight container.<br />
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The cookies is soft but firm, it will not easily break into pieces and it hold the shape after baking. Though the cookies look "plain", the taste is simple delicious.If you want to send a message in a cookies , this might be a good choice too. <br />
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</span>Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-8450449685754764432015-02-04T20:23:00.004-08:002015-02-04T20:23:41.770-08:00Soon Kueh - May this be a smooth sailing year with our little one<span id="goog_364016746"></span><span id="goog_364016747"></span><br />
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<span id="goog_1071933097"></span><span id="goog_1071933098"></span><br />
<br />
The pregnancy happen on last year, does take up a lot of my time and energy in the whole process. Add on to it, we were moving during my pregnancy. Moving to a new home , is a whole entire full on project for a pregnant lady. Packing and unpacking is insane. Thank GOD all is over and we have welcome our new born in Nov 2014. Now I am a homemaker aka mommy and also a feeding cow to my little one. As all mom said, is tiring, is stressing at time but all is WORTH it. I hope to get back to baking and more cooking as my little one grow older.<br />
<br />
So here is a long outstanding blog . However is good to start my 2015 with this kueh I love most - Soon Kueh. Hopefully this will be a smooth sailing and soon soon year for our whole family .This is one of the kueh I sort of crave during my pregnancy. As I can not get any here I have to make it myself. I follow the recipe from this link -><a href="http://www.atkokken.com/2010/05/28/soon-kueh-turnip-dumpling-bamboo-shoots-dumpling-%E7%AC%8B%E7%B2%BF/" target="_blank">atkokken-soon-kueh-turnip-dumpling</a><br />
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The skin for this recipe is easy to follow and I simply love the result , the skin is transparent and chewy soft . Is just the right texture for me.I hope you will like it as well.<br />
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<span id="goog_622094588"></span><span id="goog_622094589"></span><br />
<br />
<br />
Ingredients for fillings:<br />
<br />
500g Turnips<br />
3 tbsp Oil<br />
1 tbsp Minced garlic<br />
1 tsp Oyster sauce<br />
1 tsp Salt<br />
1/2 cupChicken stock <br />
55g Dried shrimps <br />
Sprinkle of white pepper<br />
<br />
Method:<br />
<br />
1. Peel turnip and cut into matchstick and soak in water. Drain and set aside.<br />
2. Add oil to a heated wok. Fry garlic until fragrant and brown.<br />
3. Add dried shrimps stired fry till aroma come out add in turnip stir fry to combine well<br />
4. Add in the chicken stock ,oyst,r sauce,salt and fry for a 3 mins.<br />
5. Cooked till the water reduce and turnip turn transparent and soft. Dash some white pepper on it<br />
6. Let the filling cool down before wrap it . <br />
<br />
Note: I have some leftover carrot, I just put in together to enhance the sweetness.<br />
<br />
Ingredients for the skin wrapping :<br />
<br />
375 g Wheat Starch ( Tang Mien)<br />
180g Tapioca Flour<br />
450 ml Boiling water ( I add a little bit more, this can varies as to see how the texture to be)<br />
3 tbsp Vegetable oil ( original recipe suggest either shortening or oil )<br />
Oil for greasing <br />
<br />
Method :<br />
<br />
1. Place all flour ( Wheat starch & tapioca flour) in a mixing bowl. Pour in boiling water and mix quickly with ladle ( I used wood ladle). Leave aside with cover for 15 min<br />
2. Add in oil and knead into a pliable dough. Be careful it can be real hot.<br />
3. Roll out in a cylinder , cut with a sharp knife into 2cm slices. Dab some oil on both side and roll out gently into thin round shapes.<br />
4. Place 1 Tbsp of the filling in the center of the each dough and fold in half . Seal the edges by pressing it.<br />
<br />
I used a curry puff mould to help me in this. As I just want to make sure the size of the kueh is consistant. I am not good in making any pleat at the edge. Cover the dough with warm tea towel during the process to avoid it dry up and keep moist.<br />
<br />
Oil the steaming tray with some vegetable oil and place all the kueh in it and steam in high heat for 15-20mins. Once the kueh is cooked , brush some vegetable oil on it while is hot so the kueh will not stick to one another when take out.<br />
<br />
Serve with chilli sauce or you might want to top with some deep fried shallot and dark soya sauce.<br />
I even pan fired one of the soon kueh to test the texture. The texture is soft yet will not easy broke. I will keep this recipe as is what I like :)<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-30775766464036381102014-08-24T00:35:00.001-07:002014-08-24T00:35:29.065-07:00FootBall Cake<div class="separator" style="clear: both; text-align: center;">
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I can only say I have my months past really fast with all the sleeping and eating in this period of my life. I am journey into my 6th month of pregnancy. I still felt drain and tire after work and can not stay awake after dinner. Most of the time I will be sitting and doze off infront of the TV till my love gentle nudge me and ask me to get into bed. Gosh I hope I will have more energy as time past. <br />
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Not be able to have this post on July I hope I will not miss it in Aug14. Time flies just too fast for me to realise it. I have make this Football Cake early this year. This cake is for a little boy 1 year old celebration, his party theme is Football as he love balls. This is the present I gave to him for his 1 year old celebration . Really love this cute little boy, he is one of the babies in church that who does not scare of my love. :p<br />
<br />
<br />
Instead of baking the round cake in oven, I actually used a steam cake recipe. As I do not want to buy a Football mould cake tin. However I do have some metal bowl to do some steaming . So here is the recipe I follow -><a href="http://blessedhomemaker.blogspot.com.au/2009/07/steam-moist-chocolate-cake.html" target="_blank">Blessed Homemaker</a><br />
<br />
<br />
Steam Moist Chocolate Cake<br />
<br />
<br />
Ingredients :<br />
185g Unsalted Butter or cooking oil. ( I used butter)<br />
180g Castor Sugar <br />
200ml Evaporated Milk <br />
2 Eggs lightly beaten<br />
110g Cake Flour<br />
45g Dark Cocoa Powder ( I used up to 60g and good quality cocoa powder)<br />
1/2 tsp Baking Powder<br />
1/2 tsp Baking Soda<br />
1/2 tsp Vanilla Extract<br />
<br />
<br />
Method :<br />
<br />
<br />
1. Heat up the steamer. I used my normal wok to steam<br />
2. Line the bottom of the round metal bowl and spray oil around the bowl.<br />
3. Put castor sugar, evaporated milk, vanilla extract and butter in a saucepan, stir over low heat until the sugar is dissolved and butter melted. Off fire and leave to cool.<br />
4. Add the beaten egg into the above mixture and still till well combine.<br />
5. Sift the flour , cocoa power , baking powder and baking soda into a large mixing bowl.<br />
6. Pour the eggs mixture over the flour and stir still combine. The batter should be runny.( If the chocolate mixture is not dark to the color of your liking , put a drop of red velvet essence )<br />
7. Pour the batter into the prepared pan , cover top of the pan with a piece of aluminium foil.<br />
8. Steam over medium heat for 45min.<br />
9. Cool the cake in the pan before turning our for further decoration .<br />
<br />
I have this cake decorate by using Vanila Buttercream and Melted Chocolate. To make the football filed, it is the simple pandan chiiffon swissroll base. <br />
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<br />
I would not say this is a good decorate football cake. Anyway is the 1st attempt of making a football cake. I do hope to improve my skill in near future. The steam chocolate cake is kind of dense however as it is a steam cake so the moist still keep well in the cake. I do hope the parents and the boy has enjoy this cake.<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-58930620267975661642014-05-31T01:17:00.001-07:002014-05-31T01:17:02.932-07:00Pandan Checkerboard Cake with Coconut Cream <div class="separator" style="clear: both; text-align: center;">
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Gosh it has been awhile that I did not update my blog. There was a saying , if a blogger suddenly sort of disappear , it might mean either get back to work ( normal work life) or adding another family member in the life. <br />
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^__^ by the kindness of GOD, I am currently pregnant with the bundle of joys . Never do I know pregnancy can make so much difference in my life. I was mostly tire and sleeping super early most of the nights. By 8pm , I am totally gone. If I still able to stay awake is just because I might be eating or trying hard to keep awake till another half hour to be knocked off again . Having to work and body changes is no something I used to cope. Well, I shall not "complain" is another phrase of life , me and my hubby are journey towards.<br />
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<br />
This cake has been make in April to celebrate the birthday of a group of guys !! Ya ! in total we have about 5 people born in the month of April . We notice those we born in the month of April seem to be talented in art , most of them are musician in our midst. <br />
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<br />
I thought of making a checkerboard cake but instead of doing what I have done before ( the not very successful attempt -><a href="http://thamchiakkui.blogspot.com.au/2012/11/orange-chocolate-checkerboard-cake.html" target="_blank">orange-chocolate-checkerboard-cake</a>) I decided to have the flavour change to what we all love, pandan checkerboard. <br />
<br />
<br />
So here is the recipe I used from -> <a href="http://nasilemaklover.blogspot.com.au/2012/09/basic-plain-sponge-cake.html" target="_blank">NasiLemakLover Basis Sponge Cake</a>. I love the texture of this sponge cake and have been using this for most of my cake. <br />
<br />
<br />
Pandan Sponge Cake ( 1 7" round pan cake ) <br />
<br />
<br />
Ingredients :<br />
<br />
<br />
4 Egg ( large) - Separate the egg yolks and egg white in different bowl<br />
20 Caster Sugar <br />
50g Corn Oil <br />
60g Milk <br />
1/2 tsp Pandan Escense<br />
90g Cake Flour<br />
<br />
<br />
1/4 tsp Cream of Tartar<br />
60g Caster Sugar<br />
( I did not reduce the sugar in this recipe , as I find the sweetness is just right)<br />
<br />
<br />
Method :<br />
<br />
<br />
1. Preheat oven at 140C .<br />
2. Place egg yolk and sugar (20g) in a mixing combine , lightly whisk till combine<br />
3. Add in corn oil , milk and pandan essence stir to combine<br />
4. Add in cake flour mix well and set aside.<br />
5. In a clean mixing bowl , combine egg white with cream of tartar , beat with electric mixer.<br />
6. Add in the caster sugar ( 60g) gradually , beat till stiff peaks but not dry .<br />
7. Mix 1/3 of the egg white mixture using hand whish with the egg yolk mixture till light.<br />
8. Fold in the balance of the egg white in 2 portion into the egg yolk mixture until well combine.<br />
9. Pour the batter into the pan and bake at 140C for 25min at the lower rack . Increase to 160C and bake another 30min. Till insert the cake tester is all clean .<br />
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<br />
Note: <br />
1.The oven I am using is pretty hot so the temperature I used is according to my oven .<br />
2.The cake pan used <b>should not</b> be non stick pan and I only line the bottom of the cake pan. The reason not using the non stick pan is for the even rising of this cake. <br />
3.For even tone of baking and rising , this cake should be cake in low temperature at first then increase it heat. At lower rack. <br />
4.If you follow the step , the cake will not crack at all. That is why I said this recipe is a winner among all the sponge cake I have tried.<br />
5. To make a vanilla sponge cake just have the pandan essence replace with vanilla extract.<br />
<br />
<br />
To make this checkerboard cake , I make 2 sponge cake , once is pandan sponge cake another one is vanilla sponge cake.<br />
<br />
<br />
Each cake need to be slice into 2 layer. I did not take pictures on how to assemble the cake. I am sure if you google the checkerboard that is heaps to follow. Or you can jump back to the above post follow Wendy instruction .<br />
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For the coating I used Coconut Milk with white chocolate cream. As this is a 3 layer cake , hereby is the measurement for this 8" round cake.<br />
<br />
Coconut Milk Coating<br />
<br />
Ingredients :<br />
<br />
700ml Coconut Milk<br />
300ml Cream<br />
120g White Chocolate<br />
3 Tbsp Gelatin<br />
6 Tbsp of Water<br />
<br />
Method :<br />
<br />
<span id="fullpost">1) Pour 6Tbsp of water in a bowl, sprinkle 3 Tbsp gelatin on top of it and let it bloom.<br />2) In a saucepan, combine the coconut milk and cream. Bring it to a boil and
simmer for one minute.</span><br />
<span id="fullpost">3) Remove the pan from the heat and add the white
chocolate and gelatin.</span><br />
<span id="fullpost">4) Stir the chocolate and gelatin until completely
dissolved.</span><br />
<br />
<span id="fullpost">Assemble the cake :</span><br />
<br />
<span id="fullpost">1. Put the cake layer in the cake ringform mould. Slowly pour in the 1/4 cup of coconut milk cream.</span><br />
<span id="fullpost">2. Fridge for 10min for the cream to slightly set</span><br />
<span id="fullpost">3. Place the 2nd layer of cake on top of the 1st layer, slowly pour in 1/4 cup of coconut milk cream in.</span><br />
<span id="fullpost">4. Fridge for 10 min for the cream to set.</span><br />
<span id="fullpost">5. Place the last layer of the cake on top of the 2nd layer, slowly pour in 1/3 of the coconut milk cream in .</span><br />
<span id="fullpost">6. Allow the last year to set in fridge for 15 min and pour all the reminding cream to the cake.</span><br />
<span id="fullpost">7. Fridge overnight to set. </span><br />
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<span id="fullpost">The reason to let the cream set in each layer ,as this is more a liquid cream then a buttercream. If you pour too much at one time the cake will float in the mould. So it does take some time for each layer to set properly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiThiECYSEjoMk1aNMsEAUxdxSDYKhMYgrb8ngm4CTUdwDhuK1me7LqobGSRdTAdPtkRu6TWHCu2jFgxAnL1oYEd4vLlXv2u-VMH7pB5AA-1SEBwy8Z9xQ0KG0dQ4fWHl7nYheNnASvPWI/s1600/IMG_2981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiThiECYSEjoMk1aNMsEAUxdxSDYKhMYgrb8ngm4CTUdwDhuK1me7LqobGSRdTAdPtkRu6TWHCu2jFgxAnL1oYEd4vLlXv2u-VMH7pB5AA-1SEBwy8Z9xQ0KG0dQ4fWHl7nYheNnASvPWI/s1600/IMG_2981.jpg" height="190" width="400" /></a></div>
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<span id="fullpost">I think my 2nd attempt for this checkerboard cake is better than the previous one. Well I guess practise make perfect. :)</span><br />
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The taste is great. All the birthday boys love it. However, everyone can only have a slice of it. I think good thing sometime when is lesser it make the taste better.<br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-57552973740200006362014-04-20T21:46:00.001-07:002014-04-20T21:46:56.445-07:00Chocolate CreamChesse Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNo7nqk5svSmpnrYT_i-TC3N0mBU8c29eq9i2NKw0KNkIi_IF6krZBu92patIVaXH7aa52HqguNfThiKfmVSyrNRSMb7AZBV2TJfYkNy-AuIr4BYAFvWcLQ2IpTNP7mxJlZ1edeqVvBmu/s1600/IMG_4156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNo7nqk5svSmpnrYT_i-TC3N0mBU8c29eq9i2NKw0KNkIi_IF6krZBu92patIVaXH7aa52HqguNfThiKfmVSyrNRSMb7AZBV2TJfYkNy-AuIr4BYAFvWcLQ2IpTNP7mxJlZ1edeqVvBmu/s1600/IMG_4156.jpg" height="268" width="400" /></a></div>
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Up to date, I have make this cake 3 times. It was a well received cake. I make the 1st one for a sister birthday . Make in a 8" square cake mold. Using the original recipe it turn out quite thin . I should have know it better when I saw the batter and the size of the tin. Well , it was the 1st attempt, I do allow some mistakes to improve. <br />
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When the cake was share in a lunch table, it was so yummy . Everyone was waiting to get a 2nd piece if there is any extra. It was a joy to see how everyone love the combination of chocolatere and creamcheese. I must say the texture of the cake was so soft , it make one felt it is not a heavy cake. Indeed this cake , I would classified it as a healthy chocolate cake.<br />
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After the 1st attempt , I received 2 order for this cake. I manage to make to double the size for a customer order of 8" square cake and use the original measurement for a 7" round cake .<br />
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The recipe was from this blogger -><a href="http://eggplant10.blogspot.com.au/2013/03/blog-post_3940.html" target="_blank">Eggplant10</a>. It is a steam bake cake. 1st of my steam bake experience. The cake is soft and creamy yet is not heavy in term of taste .<br />
<br />
Ingredients :<br />
<br />
Part A - CreamChees layer<br />
<br />
250g CreamCheese<br />
50g Caster Sugar<br />
1 Egg ( Extra Large)<br />
1 Tbsp Water<br />
1 Tbsp Flour ( I used Cake Flour)<br />
<br />
Method :<br />
<br />
1. Beat Creamcheese with sugar till combine.<br />
2. Add in egg and beat till combine<br />
3. Mix in water and flour . Leave aside for later used.<br />
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Part B - Chocolate Layer<br />
<br />
2 Egg ( Extra Large)<br />
1 cup of Caster Sugar ( I used brown sugar and did not top to full cup)<br />
1 tsp of Vanilla Essence<br />
1/2 cup Hot Water<br />
1/2 cup Milk <br />
1/2 cup Cooking Oil<br />
1 Cup of Cake Flour <br />
3 Tbsp of Cocoa Powder ( I used good quality Cocoa Powder)<br />
1 tsp Baking Soda<br />
1/2 tsp Baking powder<br />
( I have all the powder pour in one bowl and sift and put aside)<br />
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<br />
Method :<br />
<br />
1. Beat egg with sugar using electric mixer till fluffy and double in size.<br />
2. Pour in vanilla essence, hot water, milk and cooking oil. Mix gently with hand held mixer.<br />
3. Pour in all the sifted powder to the egg mixture. Combine well <br />
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<br />
Steam Baking the Cake :<br />
<br />
1. Heat up water in the steamer, grease the cake mold.<br />
2. Pour 2 ladle of chocolate mixture in the mold, steam for 15-20min<br />
3. Pour 1 ladle of creamcheese mixture on top of the chocolate layer , steam for 15-20 min.<br />
4. Continue with another layer of chocolate mixture then creamcheese layer. Till all mixture finished.<br />
5. One complete steaming, take the cake out and demould when the cake has cold down.<br />
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I make the cake with few layer as it give some volume to the cake and I think it looks nice like a layer cake.<br />
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Is a simple recipe yet the result is fanstastic. Give it a try, I am sure you will have a great feedback from those you share the cake with.<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-52571427269475775912014-03-28T23:42:00.001-07:002014-03-28T23:42:18.365-07:00Honey Castella ( Kasutera) Green Tea Layer Cake<div class="separator" style="clear: both; text-align: center;">
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Castella or Kasutera Cake has been a quite popular cake in Asia for a long while. I guess when I first have this cake I have no idea what is so special about this cake. It seem to be a spongy cake with hint of honey. The top always seem sticky and brownish. The cake texture is soft and even if leave outside it still remain it softness.<br />
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When I first started to bake, I heard about this cake. My friend make one for me when I was back home visit few yeas ago. My the Castella cake she make is so delicate and soft, moist and is very beautiful . Too bad I did not take picture. Well, you can go to her website and look at it -><a href="https://eelmsthebaker.wordpress.com/2012/04/07/castella-cake/" target="_blank">Eelmsthebaker</a><br />
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After much research , I knew this cake required to bake in a wooden mold and the cake is baking sponge cake in low heat and not over beat the cake . Not suppose to crack, should raise evenly . The bigger mistakes one can make is incorporate too much of air while beating the eggs and mixing with the flour. The flour need to be bread flour which is high gluten. So required to beat the egg on a bath of warm water this will help make the texture of the cake fluffy . <br />
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I come across this recipe by -><a href="http://kitchentigress.blogspot.com.au/2013/11/castella-cake-video-recipe.html" target="_blank">Kitchen Tigress</a>. To me this is more like a chiffon cake method with egg white beat separately and mix the egg yolk in slowly. <br />
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I like her details and the you tube link to help understand how to make this cake. Which does make me feel more confident of it.<br />
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Below is the recipe adapt from the link above :<br />
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<br />
Ingredients:<br />
( <i>I double this portion , one is pure honey favour , another one is green tea favour. I added 15g green tea powder and melt in the milk)</i><br />
<br />
<br />
85g Egg Whites<br />
60g Castor Sugar<br />
60g Egg Yolks<br />
20g Honey<br />
60g Bread Flour<br />
20g Full cream milk <br />
<br />
<br />
Method :<br />
<br />
<br />
1. Preheat oven to 160C.<br />
2. Beat (with hand held electric mixer in low speed ) egg whites till bubbles started to form and gradually add in castor sugar and continue beating.<br />
3.Beat till the egg white is firm peak stage, reduce speed to remove big air bubbles and prevent over whisking. ( I did a z whisking method to break down the bubble)<br />
4.Add in yolks to the white egg mixture , one by one till evenly mixed after each addition.( I used hand held whisker from now onwards)<br />
5.Add honey and repeat the whisking.<br />
6. Sift half of the bread flour into the batter, mix with whisk till almost even. Sift in the remaining flour . Mix till just even.<br />
7. Drizzle the milk in the mixture , whisk skimming just top part of the batter , till no milk is seen. <br />
8. Scrape down and fold the mixture with spatula, banging the bowl against worktop from time to time, till everything is well combine. Let batter rest 10sc or so in midway, then bang the bowl against worktop.<br />
9. Pour batter into line cake pan, slowly and from about 30cm high so that the air bubble burst as they flow out of the bowl.<br />
As I am doing the Green Tea layer, so what I did was, one scoop of pure honey batter, one scoop of green tea batter. Repeat till all the batter is finished. <br />
10. Tap pan against the workshop 3-4 time . <br />
11. Place the pan in the lower bottom of the oven and bake for 35min.<br />
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As mention above this cake was baked in a special wooden mould. Is such impossible task to find one in Australia. Even if I manage to get one from Asia , to bring in a WOOD product to Australia, might cost another AUD200- 300 to treat it before you can bring a wood item in this country. <br />
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I do consider to did what Kitchen Tigress did , using cardboard. However I can not find any cardboard to modify. At the end of the day , I found something in Daiso which is a rectangle paper baking mould. I am going to bake this cake is some rectangle small tin , it just fit in nicely in the paper baking mould.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupTmvHxjdigQpWpG3o6QBuNdtV2LbA0i1R8kPotb6QrEr7zFytlFfCB1QO2FuVub0IUA821dn7qfDOc4OINIOud3aF_erjMimlsUrOp_BGlXfh2gLnMbtBlmcigk_THwsqkYFbmCP-wGv/s1600/IMG_4096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupTmvHxjdigQpWpG3o6QBuNdtV2LbA0i1R8kPotb6QrEr7zFytlFfCB1QO2FuVub0IUA821dn7qfDOc4OINIOud3aF_erjMimlsUrOp_BGlXfh2gLnMbtBlmcigk_THwsqkYFbmCP-wGv/s1600/IMG_4096.jpg" height="255" width="400" /></a></div>
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Voila !!! So this is how I bake this cake. Another important note, once remove the pan from the oven. Remove the tin from the paper baking mould. Drop the cake tin from about 30cm high , 2-3times. Wait a few moment when the top of the cake start to wrinkle slightly, invert cake tin onto wooden chopping board. Wait till top of the cake is flat and smooth , about 30sc. Re-invert the cake tin and leave it to cool on wire rack. Unmould, trim edges , cut and serve.<br />
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I did not eat the cake immediately so I wrap it with baking paper and put in a Ziploc bag and place in the fridge . The cake is moist and soft , I might have pour in too much batter, so that is a slight crack in the cake. Is it actually ok to put some to a cupcake paper to bake it as cupcake to enjoy. I will do it next time so not to over fill in the cake tin.<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com1tag:blogger.com,1999:blog-2445534213411497697.post-14572339074654951342014-03-15T01:06:00.001-07:002014-03-15T01:06:11.785-07:00Mango Yoghurt Mousse Cake<div class="separator" style="clear: both; text-align: center;">
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This is birthday I created by adopting from a Mango Mousse Cake -><a href="http://www.bisousatoi.com/2013/05/mango-mousse-cake.html" target="_blank">Bisousatoi-mango-mousse-cake.</a><br />
When I am searching for recipe, this recipe attract me with the beautiful picture and the cotton cake in it. <br />
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I am looking for a cake base that is not easily shrink and give me a light texture so I decided to give this cake a trial with some tweeting in the mousse. The reason I would like to incorporate yoghurt in the mousse is to bring a different favour to the cake compare to the normal mousse cake. Another more realistic reason will be , I cannot find some good mango in the market . Gosh, just when I thought is the mango season, it just seem goes pass too fast . Well is not this always the case, when you want something, you can not find it. When you do not want it , is always flashing in your eyes.<br />
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So here is the Mango Yoghurt Mousse Cake recipe :<br />
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Cotton Cake <br />
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Ingredients :<br />
<br />
<br />
145g Cake Flour <br />
15g Corn Flour<br />
1 Egg<br />
5 Egg yolks , lightly whish with fork ( if the egg is large should use 4 eggs instead)<br />
150g Unsalted butter<br />
65g Fresh Milk <br />
1/2 tsp Vanilla essence<br />
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5 Egg whites<br />
80g Castor Sugar ( origin recipe is 100g)<br />
1/4 tsp salt<br />
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Method : (for a 7" square tin)<br />
<br />
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1.Preheat oven 150C. Line the square tine with baking paper and wrap bottom of the pan with aluminium foil.<br />
2.Combine butter and milk in a small sauce pan , heat up till warm and do not boil it. Take away from the heat and sifted all the flours in and mix well until combine without any lumps<br />
3.Transfer to a bigger mixing bowl and add in the eggs ,egg yolks and vanilla essence. Continue to mix till smooth<br />
4.In another mixing bowl, beat the egg while till frothy add in salt and sugar in 3 addition. Continue to beat till soft peak<br />
5.Fold 1/3 of the egg white gently into the egg mixture till combine well. Continue to fold 1/3 of the egg white into the egg mixture till all finished and well incorporate .<br />
6.Pour batter in the baking tin and tap out the air bubble on the bench tap before baking.<br />
7.Bake the cake in a bath of hot water for about 45min.<br />
8. Once the cake is baked, let it cool and slice horizontally into 2 slices and trim them into 6"x 6" square.<br />
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Mango Yoghurt Mousse<br />
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Ingredients :<br />
<br />
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2 Tbsp of Gelatine powder<br />
4 Tbsp of water<br />
300g whipping cream<br />
3 Tbsp icing sugar<br />
200g Mango yoghurt<br />
200g Mango puree<br />
140g slice Mango ( I prefer to slice the mango thin instead of dice , as the mango yoghurt has dice mango in it)<br />
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Method :<br />
1. In a metal mixing bowl, whip the cream with icing sugar till soft peak and refrigerate to chill.<br />
2. In a small bowl , pour in the water and sprinkle gelatine powder, let it bloom. Sit the bowl on a bigger bowl of hot water to dissolved it.<br />
3.Mixed the mango yoghurt and mango puree together and pour in the dissolved gelatine<br />
4.Add the mango yoghurt mixture well with the whipping cream till well combine.<br />
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Assemble the cake :<br />
<br />
<br />
1. Place one of the cotton cake in the tin, pour half the mango yoghurt mousse in it.<br />
2. Level the surface and make sure the side is cover well. <br />
3. Layer the slice mango on top of the mousse and place another cake slice on top.<br />
4. Pour in the reminding yoghurt mousse to the cake and smooth the surface. <br />
5. Chilled in the fridge for about 2 hour before pouring the mango jelly/glaze.<br />
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Mango Jelly/Glaze <br />
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Ingredients :<br />
<br />
<br />
100g Mango Puree<br />
1 Tsp Gelatine powder<br />
1 Tbsp Water<br />
100g of slice Mango<br />
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Method :<br />
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1. In a bowl place the water and sprinkle the gelatine powder to let it bloom. Place the bowl onto a bigger bowl with hot water to dissolved the gelatine<br />
2.Pour the dissolved gelatine into the mango puree . ( I do add some mango juice as the puree seem too thick to pour on the cake )<br />
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Take the chilled cake out from the fridge, layer with some slice mango and pour the mango jelly on top.<br />
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Refrigerate the cake for another 3-4 hours before serving.<br />
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The cotton cake is not as light as sponge cake. The texture is more dense then I expected. The original recipe does not put any vanilla essence, I find the cake is too eggy without the essence. The texture of the cake is more firm and it does not shirk. The method of the cake is like a chiffon cake yet using butter instead of cooking oil . Is like a sponge cake method yet not beating the egg yolk to fluffy and is bake in steam bake method.<br />
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I make 2 of this cake , one for a birthday celebration another one is for a customer order. The feedback from customer was the cake is dense and firm . They prefer the light fluffy sponge cake texture compare to this. <br />
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I personally think the same as well. Maybe it will be some people liking if they prefer a dense cake then expect something that is light.<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-42270054525886659682014-02-20T02:19:00.001-08:002014-02-22T01:18:27.550-08:00Raspberry Jelly Chocolate Mousse Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcEqO7GmkbYwv-rnJ91OOS2o2bbVRTmu4pUfmSYPrRXaaPywB18cQtIy88_60xNeOgRaznfnCig2_fnP42j68sfeZBXGJLjOIkB3JvtfkqpHRrOr2_0hcNq0VWlct2SUjDOc0iSY4U1YN/s1600/IMG_7854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcEqO7GmkbYwv-rnJ91OOS2o2bbVRTmu4pUfmSYPrRXaaPywB18cQtIy88_60xNeOgRaznfnCig2_fnP42j68sfeZBXGJLjOIkB3JvtfkqpHRrOr2_0hcNq0VWlct2SUjDOc0iSY4U1YN/s1600/IMG_7854.jpg" height="400" width="266" /></a></div>
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Another year of Valentine Day celebration . We did not do much , not super fancy dinner, no gift exchange . We went to a restaurant few day earlier then Valentine day and playing bowling with a group of friends . Finally have a home cooked roast and beautiful cake for our celebration at home in the weekend.<br />
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I love the simple celebration , to have the close one doing normal daily stuffs . That is the dream I always wish before married , so there is no complain ^^.<br />
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To make our dinner special , it got to end with a special sweet. I come by this food blogger -><a href="http://dailydelicious.blogspot.com.au/2012/07/malice-strawberry-cheese-and-chocolate.html" target="_blank">Dailydelicious</a>. The entrement she made is simply beautiful . From the element she used, you can imagine is simply delicious, rich ,sweet. The picture itself is already so appealing !! Everytime when I see the picture on internet food blogger, my this year wish is to improve in my baking & picture skill . <br />
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So here is the cake I have bake for this year Valentine night celebration . I used the recipe above but did not do exactly as her creation.<br />
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This recipe make 4 of 6cm small cake <br />
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1 piece of Chocolate Spongec cake ( 6" round cake)<br />
Cut into 4 pieces of 6cm small cake using the cake ring<br />
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Raspberry Jelly<br />
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Ingredients :<br />
<br />
70g Raspberry Puree<br />
11g Caster Sugar<br />
1tsp Lemon Juice<br />
1.5tsp Gelatin <br />
1Tbsp water<br />
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Method :<br />
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1. Pour water in a bowl, sprinkle gelatin on it and let it bloom. Set in a bath of hot water and melt the gelatin,<br />
2. Bring raspberry puree, sugar and lemon juice to boil.<br />
3. Mix in the gelatine till disolve.<br />
4. Pour the mixture evenly in 4 silicone molds. Freeze it overnight .<br />
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Chocoalte Mousse<br />
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Ingredient <br />
<br />
70g Dark Chocolate , chopped<br />
32g Egg Yolks<br />
12g Caster Sugar<br />
75g Milk<br />
85g Whipping Cream<br />
1tsp Gelatin<br />
1Tbsp Water<br />
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Method :<br />
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1.Place the water in a bowl sprinkle gelatin on it let it bloom. Place the bowl in a hot water and let it melt.<br />
2.Beat the yolks with sugar until combine, boil the milk and pour the hot milk over the yolk mixture and whisking it all time.<br />
3.When the milk combine well into the yolk, bring this mixture heat over low heat till 80C.<br />
4. Take the pan away from the heat and add in the gelatin till disolved.<br />
5. Place a sieve over the bowl of chocolate, slowly pour in the egg mixture through the sieve and wait for 1 minutes.<br />
6.Stir untill all the chocolate melt, let the mixture cool to room temperature.<br />
7.Beat the whipping cream till soft peak, put 1/3 of the whipping cream into the chocolate mixture mix well.<br />
8. Pour the whole chocolate mixture to the reminding whipping cream, combine well.<br />
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I do not have the cake ring, I used my cheesecake mold which the base can be push up when dislocate the cake. Slo here is how I assemble my cake :<br />
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1. Take the raspberry jelly out from the freezer<br />
2. Place one piece of chocolate cake at the bottom of the mold.<br />
3. Pour in 2 tablespoon of the chocolate mousse, place the raspberry jelly in.<br />
4. Pour in 2 tablespoon of the chocolate mousse to cover the raspberry jelly.<br />
5. Place the cake in the freezer over night or at least 6hrs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pv3fpQlfkyKFx3sMgpMrtgneZ4ZqY_0CKCzhgHQRJfaLwR9nnqgzMZdZv45yOfZAML6EluEmz0KUgSYdF2FoRkV3w3L1A3tiGK2e7IW5o87qYjL3Vwk7ExqKSAQ3LEkP2kb6V4y_M5RP/s1600/IMG_7844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pv3fpQlfkyKFx3sMgpMrtgneZ4ZqY_0CKCzhgHQRJfaLwR9nnqgzMZdZv45yOfZAML6EluEmz0KUgSYdF2FoRkV3w3L1A3tiGK2e7IW5o87qYjL3Vwk7ExqKSAQ3LEkP2kb6V4y_M5RP/s1600/IMG_7844.jpg" height="266" width="400" /></a></div>
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Chocolate Ganache<br />
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Ingredients :<br />
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44g Milk<br />
20g Golden Syrup<br />
30g Whipping Cream<br />
20g Sugar <br />
100g Milk Chocolate<br />
34g Dark Chocolate<br />
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Method :<br />
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1. Bring to boil all the ingredienst expect both chocolate.<br />
2. Pour it over the chocolate and stir till well combine.<br />
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Unmold the cake and slowly pour the ganache over the cake. Decorate with fruit and chocolate slice before serving.<br />
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It does take time to prepare this cake,it is not difficult just need patience. Time for raspberry jelly to freeze, time for chocolate mousse to set, to freeze up. Result ? Is worth it !!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ368J27q3aaTzBtUWy0b38LzhATclGp-zps7OZyaa_ZMEKx8RxRoM6z4Y1q86sqHtmpR2nGAQui3MSixZhwPbsxJEwzgAsdXK2mGSEsuPtiqFk8i_bxKQpCA2RDnR1kr7p5zZH5zJu5c/s1600/IMG_7857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ368J27q3aaTzBtUWy0b38LzhATclGp-zps7OZyaa_ZMEKx8RxRoM6z4Y1q86sqHtmpR2nGAQui3MSixZhwPbsxJEwzgAsdXK2mGSEsuPtiqFk8i_bxKQpCA2RDnR1kr7p5zZH5zJu5c/s1600/IMG_7857.jpg" height="266" width="400" /></a></div>
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The mousse is smooth and the raspberry bring refresh to this cake and rhe chocolate coating is not too sweet. As a non chocolate fan , I do enjoy and love the taste of this cake.<br />
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To improve, next time I would have to push the raspberry puree through a seive to remove the seed . I wanted to deco the cake with cherry but this does not bring out the color of the cake. At the end, mango still suit well.<br />
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Give this a try and you might surprise yourself and your love one.<br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-74680023610902627292014-02-12T01:50:00.002-08:002014-02-12T01:50:33.157-08:00Mini Blueberry Cheesecake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1Hs1ApUCIqxChZcu9Pk9Uz6Y1oQfTszwvmd9K8jAqACasVvsSn2WnKJ558dmVsOWPQlJ74leco4Kosd6VNxUd2X02_Nr3XyejnW7UbHGGylyGmDcITiNXwS8G0Bxq79VTXxWfBzolE7u/s1600/IMG_6015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1Hs1ApUCIqxChZcu9Pk9Uz6Y1oQfTszwvmd9K8jAqACasVvsSn2WnKJ558dmVsOWPQlJ74leco4Kosd6VNxUd2X02_Nr3XyejnW7UbHGGylyGmDcITiNXwS8G0Bxq79VTXxWfBzolE7u/s1600/IMG_6015.jpg" height="400" width="312" /></a></div>
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This is simple yet delicious cheesecake, is easy to make and the review will be great. I bought this mini cheesecake pan for quite awhile , have been wanted to make something beautiful from it. Before I attain to this recipe, I use this recipe to make tweak it to Orange Cheesecake , the result is equally yum . <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyZaFhSgvG1kECMC_T4vMhC2hbswGDdjKf6KGJu4uBHmLHvE0tUTEiCLPgGY25W_8847Fgb63rVSwZLH-HSj-p-W8e4v6woiSMTF2NF6uiCQ2A3UutzEnX_UTdYPny9VVnFqPXCLr-ytf/s1600/IMG_6019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyZaFhSgvG1kECMC_T4vMhC2hbswGDdjKf6KGJu4uBHmLHvE0tUTEiCLPgGY25W_8847Fgb63rVSwZLH-HSj-p-W8e4v6woiSMTF2NF6uiCQ2A3UutzEnX_UTdYPny9VVnFqPXCLr-ytf/s1600/IMG_6019.jpg" height="400" width="268" /></a></div>
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The recipe I used is the easy and no fail from -><a href="http://en.christinesrecipes.com/2013/01/mini-blueberry-cheesecakes.html" target="_blank">Christine Recipe </a>, she is my all time favourite food blogger , love the way she present her food and the step by step picture. It just make the baking easy and is no fail at all.<br />
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So here is the recipe for my own record :<br />
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Cheesecake <br />
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Ingredients :<br />
<br />
1 packet of Oreo Cookies ( 150gm) remove the cream fillings<br />
50g melted butter<br />
250g cream cheese block <br />
50g caster sugar<br />
1 large egg<br />
100ml thicken cream ( pouring cream) <br />
20ml lemon juice ( if you are making orange flavour, replace this with orange juice)<br />
1/2 tsp vanilla extract ( I used 1Tbsp of lemon zest instead of this extract)<br />
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<div class="ingredient">
Method :</div>
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<div class="ingredient">
1. Preheat oven to 170C</div>
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2. Pulse the Oreo biscuit to fine crumb using food processor and add the melted butter to combine well.</div>
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3. Divide the Oreo mixture evenly to 12 mini cheesecake pan. Is about 2 tablespoon for each small hole. Using the flat end of the rolling pin, lightly press the mixture and even the surface.</div>
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4.Combine the cream cheese and sugar in a mixing bowl. Use electric mixer to beat till smooth. Scrape down the side of the bowl to ensure even beating of the cream. </div>
<div class="ingredient">
5. Add the egg in the cream mixture, beat well and follow by thicken cream , lemon juice and lemon zest. Beat till the mixture is smooth and well combined.</div>
<div class="ingredient">
6.Spoon the cream cheese mixture over each Oreo biscuits evenly and bake in the preheated oven for 20min.</div>
<div class="ingredient">
7. Once is bake well , take it out and cool at the wire rack . Carefully remove from the pan and chilled in the fridge.</div>
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Blueberry compote</div>
<div class="ingredient">
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Ingredients :<br />
<br />
<br />
100g Blueberries<br />
20g caster sugar<br />
2tsp lemon juice<br />
2tsp cornflour + 1Tbsp water ( combine well)<br />
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<div class="ingredient">
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Method :<br />
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1. Cook the blueberry with sugar and lemon juice in a small saucer pan with medium low heat.<br />
2. When the blueberry started to turn soft , break it down and pour the cornflour water in bit by bit , stir well to combine till you get the right consistency.<br />
3. Remove the compote from the heat and let it cool down and chilled in the fridge if you not serving immediately.<br />
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Serving :<br />
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Spoon the blueberry compote onto the cheesecake , it should have a small curve in the cake to let this compote sit well.<br />
Decorate with blueberry . I choose Cherry , it looks good on it and the taste yum .<br />
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This mini cheesecake can be bake in cupcake as well.Top with any fruit you like or change the flavour according to your liking, it can be as surprise as a Valentine Treat.<br />
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This is one of the dessert I brought to a Christmas party ^^. <br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com1tag:blogger.com,1999:blog-2445534213411497697.post-12234485792509178042014-01-21T02:00:00.001-08:002014-01-29T20:09:10.725-08:00Coconut Egg Rolls ( Kuih Kapit ) Aka Love Letter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQ4LRtEP504V0mu6f9Uh3W0p6VaCbVHsMwDriMCF1PGdHX_PjkIYR0IWIRAgk3D5zsGqMSTv5CjakVb0Resd53Mmb6i5dsuTjWXPw2EGXYbeyGQyWsr8396nXnj-TtHtMkrVob1EQW8Yz/s1600/IMG_3775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQ4LRtEP504V0mu6f9Uh3W0p6VaCbVHsMwDriMCF1PGdHX_PjkIYR0IWIRAgk3D5zsGqMSTv5CjakVb0Resd53Mmb6i5dsuTjWXPw2EGXYbeyGQyWsr8396nXnj-TtHtMkrVob1EQW8Yz/s1600/IMG_3775.jpg" height="266" width="400" /></a></div>
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Just cant have enough of all the Chinese New Year goodies. Please understand here in Australia we do able to grab everything ( almost everything) from our home country. But talking about home made vs machine mass production . I do prefer home made with love and knowing what is the ingredient put in the food we ate.<br />
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Ok, to fulfill my own satisfication of having all the CNY goodies I love , I got to be the one who home made the goodies I love. One of it , is this traditional goodies we all love in Malaysia and often store in Milo tin. If you are part of the family , your will have a milo tin as a token as CNY goodies from family member who make it that year.<br />
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I knew the traditional way of making this , sitting infront of a roll of charcoal using a metal mold and have to look after each plate you put on the charcoal . If it get burnt, well you will get a scolded from the elder. I dont really have an experience on that. So I probably will not know how to do it. With the technology now, it is a pleasant experience to make this.<br />
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Here are the recipe I follow from this link -><a href="http://www.cmariec.com/?p=8310" target="_blank">Cheryl Marie Cordeiro</a>.<br />
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Ingredients :<br />
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400 ml of canned coconut milk<br />
5 eggs<br />
150 g caster sugar<br />
150 g rice flour<br />
90 g plain flour<br />
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Method :<br />
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1.Beat the egg with sugar till sugar resolve .<br />
2.Pour in the coconut milk , combine well .<br />
3. Sift in the flour and mixed well.<br />
4. Heat up the machine as per mannual<br />
5. Place 1 table soup ( western soup) of batter in the machine and press it hard if you prefer a thin layer.<br />
6. When is done , either roll it as a roll or fold it as a triangle shape.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDfSnrxDfNj_4Np0E-9Ba-YhfEgARzAEY6E6rqPfsDM3cHTT4TkmkbHCS5xlEaDOymI6t72O6vCv6r7u6AAzOLzlc5nNMF6GyIRw2YExxxOBw_x239af8XMIF1whlfmHHaswXAmC9o5hG/s1600/IMG_3776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDfSnrxDfNj_4Np0E-9Ba-YhfEgARzAEY6E6rqPfsDM3cHTT4TkmkbHCS5xlEaDOymI6t72O6vCv6r7u6AAzOLzlc5nNMF6GyIRw2YExxxOBw_x239af8XMIF1whlfmHHaswXAmC9o5hG/s1600/IMG_3776.jpg" height="266" width="400" /></a></div>
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I simple love the coconut milk fragrant in this biscuit and it did bring back all my good childhood memory. My cousin used to make this and we always got a tin from my auntie. Bear in mind , my cousin was a boy then, I admire his patience. I guess this is how Asian family show love and appreciate to one another. We seldom express love verbally often we show love in giving things that we make from home . So we do love to share food during all festival.<br />
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This season for all those who celebrate this festival , I wish you Prosperous Lunar New Year, good health and dreams come true in this Horse year.<br />
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I am submitting this post to <a href="http://foodplayground.blogspot.sg/" target="_blank"> Aspiring Bakers #39: CNY Rock and Roll! (Jan 2014) hosted by Food Playground .</a></div>
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Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com3tag:blogger.com,1999:blog-2445534213411497697.post-63491196166165542802014-01-08T16:04:00.003-08:002014-01-08T16:11:11.069-08:00Pineapple Tarts <br />
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After welcoming 2014 , is time to prepare for another big festival of the Chinese . Lunar new year will soon be coming . This year it seem earlier than the usual date , the Chinese New Year( CNY) will fall on 31/01/2014. Most of my friends has planned to go back home for celebration . As the new year fall close with Australian Day ( 26/01/2014) is good to take some holidays and have a public holidays in between. Well, I hope is not a too lonely year for us who are "left behind".</div>
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This year I want to be more prepared than last year. So I have decided to start my baking of CNY cookies earlier and plan to sell it for a good start of my year 2014. </div>
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A lot of the friends has express their interest in this lovely goodies - Pineapple Tarts. This is my no 1 top love of the CNY cookies. We used to place order and from the best famous Malacca style pineapple tart. Only after making it myself I understand why this cookies is always the most expensive and at time one tarts can reach the price of $1.50 each. Not only is time consuming and the delicate of handling it require patience and again time .<br />
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I have make a batch of 81 pieces with the following recipe and would like to let my friends try out and see do they love this version and taste.<br />
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The recipe I used is from -><a href="http://wendyinkk.blogspot.com.au/2011/01/best-melt-in-mouth-pineapple-tarts.html" target="_blank">Table for 2 or more</a><br />
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I follow the pineapple jam recipe from hers as well -><a href="http://wendyinkk.blogspot.com.au/2011/01/homemade-pineapple-jam.html" target="_blank">Homemade-pineapple-jam</a><br /><br />
Yes I make everything from original and would love to provide the best natural ingredients in all I bake. <br />
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The recipe of Pineapple tarts dough is as below:<br />
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<b>Ingredients :</b><br />
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250g Unsalted Butter<br />
170g Cream ( Pouring Cream/Whipping cream)<br />
50g Cream Cheese<br />
3 egg yolks<br />
400g Cake Flour<br />
30g Corn Flour<br />
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1 large egg yolk + 1 tablespoon of milk for egg wash.<br />
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<b>Method :</b><br />
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1. Cream butter, cream cheese and sugar in a mixer. Till well combine<br />
2. Pour in the cream and continue to mix in medium speed, scrap down the side from time to time. It might look lumpy at the beginning it will all combine well together as you continue your beat.<br />
3. Beat in egg yolks for 1 minutes.<br />
4. Sift the flour together and pour in half to the above mixture and continue to beat till combine and pour in the reminding flour and make sure is combine well but not over mix.<br />
5. Let the dough sit for 10 min before handling it and wrap with the pineapple jam that has been roll in ball. <br />
6. Gentle wrap the pineapple tart in this dough and brush with egg yolk wash .<br />
7. Preheat oven to 165C , and bake the pineapple tarts for about 20min till golden brown.<br />
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<b><u>Pineapple Jam</u></b></div>
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<b>Ingredients :</b></div>
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1kg pineapple flesh<br />
1 1/2 cup of brown sugar<br />
1 small piece of cinnamon stick <br />
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<b>Method :</b><br />
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1. Blend the pineapple flesh till fine ( is good to leave some fiber in )<br />
<em>As mention in Table for 2 or more recipe, include the core of the pineapple does make it more juicy and add fibre in the jam texture.</em><br />
2. Pour all the blend pineapple in a deep base wok/pot and start to cook in medium heat. <br />
3. When the pineapple started to dry up and like thick oatmeal, gentle pour in half of sugar and continue to cook in low heat.<br />
4. Stir occasionally and make sure no burning of jam in the bottom. <br />
5. When the water reduce to 80% pour in the reminding sugar, and stir every 8 min.<br />
6. When the pineapple jam is cooked to your liking consistency , off the fire and let it cool down . <br />
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Is easy to handle the jam after chilled in a fridge.<br />
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The post written by Wendyikk is very helpful and details. Do used her blog for more details information.<br />
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Happy baking and I do hope this will be well received by my friends or customers :)<br />
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<br />Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com0tag:blogger.com,1999:blog-2445534213411497697.post-11167542930321790162014-01-01T21:28:00.000-08:002015-03-10T16:32:20.985-07:00Rainbow Cake <div class="separator" style="clear: both; text-align: center;">
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December is a month full of celebration . My birthday fall in the month of December. But this is not the only celebration we do in end of the year. Follow by Christmas and jumping into new year. Is always a month have lots of celebration . <br />
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I make this cake first for my own birthday. The interesting thing is , I have started my baking "business" ( cant really consider as full business but I bake by order from friends who want cake for any occasion ) . So my friends order a cake from me for my birthday . Wahahaha!! Reason given - " we cant find a cake that you will like. So we will pay you to bake a cake for your birthday party. "<br />
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Well I did not complain , afterall I got to experiment and get to pay for it. In Australia it does has a culture to bring your own cake to the office and celebrate with your colleague. ( Do not ask me why, I can not figure out the reason as well ). So I treat this as an honor and there was this cake I would always love to try out - Rainbow cake !!!! <br />
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I look for the recipe and mostly is all using coloring. NOPE this is not what I prefer my cake to be. So when I find this -><a href="http://pengskitchen.blogspot.com.au/2013/11/rainbow-cake-natural-colours.html" target="_blank">Peng's Kitchen. </a>I am happy to use this recipe and adapt to the ingredients I can find in Australia. <br />
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Hereby this is the cake I have make and right after my birthday I have an order from a lovely husband who want a colourful cake for his lovely wife. So I did make the 2nd Rainbow cake and improve a lot from my plain decoration version.<br />
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My recipe as below :<br />
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<b>Natural Colourings :</b><br />
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Ingredients</div>
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Red : 2 Tbsp of cherry puree + 1 little drop of red velvet color ( Is difficult to get the red )</div>
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Plain yellow : 1 egg yolk + 1 tbsp milk</div>
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Orange: 2 Tbsp of mango puree</div>
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Green : 2 Tbsp of pandan juice or 1 tsp of pandan essence</div>
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Blue : 2 Tbsp of blueberry puree + 1 tsp of lemon juice ( a tiny drop of blue color, as blueberry tend to become purple)</div>
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Purple : 2 Tbsp blackcurrant puree +2 tsp of lemon juice</div>
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Chocolate : 1 Tbsp of cocoa powder + 2 Tbsp of hot water ( Mix and dissolve)</div>
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<b>White Velvet Cake ( I have added half portion of the original recipe)</b></div>
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660g Plain Flour</div>
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3 tsp baking powder</div>
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1 tsp baking soda</div>
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300g sugar ( original should be 375gm)</div>
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90g butter</div>
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2 tbsp oil</div>
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3 egg white</div>
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375ml milk</div>
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188ml natural yogurt</div>
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3 tsp vanilla paste</div>
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<b>Method</b></div>
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1. Cream the butter with oil and sugar till white and fluffy. ( It take about 2min)</div>
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2. Add in the egg white and beat till well combine </div>
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3. Mixed the vanilla, milk and yogurt well in a bowl. </div>
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4. Sifted the flour with baking powder and baking soda.</div>
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5. Add in the liquid ( step 3) and flour alternately in step 2 . Be careful not to over mix.</div>
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6. Preheat Oven at 160C</div>
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7. Divide the cake mixture into 7 portion by having 3/4 cup batter into separate bowls and mix in natural coloring into each bowl.</div>
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8. Pour the batter into a 7" round pan and bake for 15min or until the toothpick inserted come out clean.</div>
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9. Take out the cake leave it to cool (5min) and use a thin knife go arout and the cake pan and have the cake out and cool on rack.<br />
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I bake 2 cake at one time as I happen to have 2 mould. It help to shorten the time of the baking.<br />
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After finished all the baking , make sure the cake cool down before frosting.<br />
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I frost one of the cake with strawberry Italian Merigue Buttercream and anoather with blueberry Italian Merigue Buttercream. For Italian Merigue I am using the recipe from -><a href="http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/" target="_blank">Cake Journal</a><br />
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Decorate the cake with your favourite fruit , I used cheeries & blueberry . Simply love the look of this cake and the height of it. The cake did bring a "wow" factor after one slice was being cut out. However the cake is not as moist and soft as I would love to. I will try other cake base and see what it will bring next time when I bake this again .<br />
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Rainbow always mean something speacial to my heart, as it remember GOD's promise for me and my dear one on our wedding. At time things get tough and life is not always easy , I bake this cake to remind myself GOD's goodness in this season and trust HIM will bring a more of HIM 2014 in our life again!<br />
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Happy New YEAR !!! May GOD blessings fall upon you and the love one in 2014 . You will be a great blessings to those around you .<br />
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I am submitting this post to <a href="http://goodyfoodies.blogspot.com.au/2013/12/baby-sumos-christmas-recipes-collection.html" target="_blank">Baby Sumo's Christmas Recipes Collection 2013</a> event which is hosted by Baby Sumo of <a href="http://goodyfoodies.blogspot.com/">Eat Your Heart Out</a>.<br />
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Remember every cloud has silver lining and rainbow always come after storm !!<br />
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P/S : The picture in this blog is taken by a talented brother. Really love how it make the cake looks so like magazine picture.</div>
Simple Delightshttp://www.blogger.com/profile/14725822173668221111noreply@blogger.com3