Monday, August 31, 2009

Teacher's Day Gifts



This year I have to prepare extra gifts for my younger son as this is his first time celebrating Teacher's Day. He is very excited and keeps offering to help me pack the gifts. :)
Total, I had packed 8 boxes of Fondant Cupcakes and Cookies for my two sons to bring to school today for their teachers.

Wishing all teachers 'Happy Teacher's Day'. :)

Crispy Chocolate Chips Cookies


Recipe

Ingredients
160g butter
90g caster sugar
70g light brown sugar
1/2tsp salt
1 egg
1/2tsp vanilla essence
190g plain flour
1tbsp rice flour
1/2tsp baking soda
100g chocolate chips
60g diced almond

Steps:
1. Preheat oven to 180C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Sift flour, rice flour and baking soda together.
5. Fold in flour, chocolate chips and diced almond into Step 3.
6. Scoop the cookies dough and drop it on a greased tray.
7. Bake in a preheated oven for 15-20mins until firm.
8. Cool on a wire rack and keep in an airtight containers.

Thursday, August 27, 2009

Fondant Cupcakes 1



Fat Mice on a Cheese



Baby Blue Whale



Club Penguin, named by my son. One of his favourite computer games.




'Onik' 'Onik' Piggy



Little Green Tortoise

Monday, August 24, 2009

Light Cheesecake



Recipe

Ingredients
100g milk
125g cream cheese
45g butter
1tsp sugar
1 egg yolk (about 20g)
20g cake flour }sift
1 1/2tsp corn flour }together

110g egg white (about 3 egg whites)
1/8tsp cream of tartar
55g sugar

Steps:
1. Line the base of a loaf tin with grease proof paper and set aside.
2. Double-boil milk, cream cheese and butter until cream cheese has melted completely.
3. Remove from stove and set aside to cool.
4. Preheat oven to 150C. (Don't preheat the oven too early as the oven will be too hot.)
5. Strain the mixture into a bigger mixing bowl.
6. Use a hand whisk and whisk egg yolk and sugar together until pale yellow.
7. Mix into the cream cheese mixture until well combined.
8. Follow by the flour mixture, whisk until smooth batter.
9. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
10.Gradually add in the sugar and whisk till soft peaks form.
11.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
12.Then fold in the rest of the meringue lightly in 3 portions until well combined.
13.Pour batter into the prepared loaf tin and steam-bake cheesecake in a preheated oven for 55-60mins.
14.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
15.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the loaf tin.)
16.Cut and serve the cheesecake.

Wednesday, August 19, 2009

Sri Lanka Black Tea Chiffon Cake



Sri Lanka black tea powder is available at Kitchen Capers retail shop.

Recipe

Ingredients
3 egg yolk
20g caster sugar
40g corn oil
1/4tsp salt
55g hot milk
1tbsp Sri Lanka black tea powder
70g cake flour
1/8tsp baking powder

3 egg white
60g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Pour the hot milk into the tea powder, mix until well combined and set aside to cool.(This way the hot milk will bring out the aroma from the tea powder.)
4. Use a hand whisk mix egg yolk and sugar together.
5. Add in oil and milk, whisk till combined.
6. Add in flour and stir until batter is smooth.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Pour batter into a 20cm/21cm tube pan.
12.Put into a preheated oven and bake for 35-40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.

Sri Lanka Black Tea Cookies


Recipe

Ingredients
150g butter
120g caster sugar
120g plain flour
50g corn flour
8g Sri Lanka black tea powder (about 1 1/2tbsp)
1tbsp milk powder

45g chocolate rice

Steps:
1. Preheat oven at 180C.
2. Sift plain flour, corn flour and tea powder together.
3. Cream butter and sugar until light and fluffy.
4. Mix in the flour mixture, milk powder and chocolate rice until it form a soft dough.
5. Use a cookies scoop, scoop the dough and place it on a greased tray.
6. Bake in a preheated oven for 15-20mins until slightly firm.
7. Cool on wire rack and keep in an airtight containers.

Saturday, August 15, 2009

'I Love Your Blog' Award

Warmest thanks to Food...Love...Passion for dedicating this award to my blog. :)

Friday, August 14, 2009

Chocolate Rice Swiss Roll



Recipe

Ingredients
3 egg (separated)
50g sugar
50g cake flour
2tsp cocoa powder
1/4tsp baking powder
40g corn oil
1/2tsp chocolate paste

adequate butter cream
chocolate rice

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, sprinkle the chocolate chips on the tray and set aside.
3. Use a cake mixer and whisk the egg whites until frothy.
4. Gradually add in the sugar and whisk till stiff peaks form.
5. Change the speed to medium and gradually add in the egg yolks and whisk for another 1min until well combined.
6. Shift the cake flour, cocoa powder and baking powder together into the cake batter in 3 portions and fold in lightly.
7. Lastly fold in the chocolate paste and oil into the batter until well combined.
8. Pour the batter in tray.
9. Bake in a preheated oven for 10mins.
10.Remove it from the pan and set aside to cool.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
2. Spread the cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Pour chocolate rice on a tray.
5. Spread some butter cream on the surface of the roll and roll it in the chocolate rice.
6. Wrap up the swiss roll in a greaseproof paper.
7. Rest the roll in the fridge to stabilize it shape.
8. Remove, slice and serve.

Thursday, August 6, 2009

Pandan Chiffon Cake




Recipe

Ingredients
3 egg yolk
25g sugar
1 1/2tbsp corn oil
1/4tsp salt
2tbsp pandan juice
70g coconut milk
1/2tsp pandan paste
90g cake flour
1/8tsp baking powder

3 egg white
50g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.

Pumpkin Kaya Roll



Pumpkin Kaya recipe from here.

Tuesday, August 4, 2009

My First Fondant Cupcakes





Last Saturday, I attended a 2hours basic Fondant class. The class was taught by a young homebaker. It was a small class of 4. We had a hands-on on stir and bake Fruity Cupcakes, making our own Marshmallow Fondant and decorating our cupcakes with fondant as well. I find that it is fun and enjoyable to play with dough again. :)