Tuesday, May 26, 2009

Hello Kitty Strawberry Torte


1 sheet of vanilla sponge 10" x 13"
2 sheets of strawberry sponge 10" x 10"

80g strawberry jam
50g water
1tbsp sugar
1tsp strawberry paste

1 1/2tbsp gelatine
50g water

200g whipping cream (whipped)
150g strawberry yoghurt

Sponge cakes:
1. Peel off the top crust of the sponge cakes.
2. Trim of the four edges of the vanilla sponge.
3. Cut out two long strips about height 2.5inches.
4. Place it around a 7inches round tin and trim away excess.
5. Remove it from tin, use a cookie cutter and cut out shapes on the long strips.
6. Use the same cookie cutter and cut out the same shape from the strawberry sponge.
7. Remove the cut out shapes from the vanilla sponge.
8. Brush some jam around the strawberry cut out sponges and fit it into the vanilla sponge.
9. Place it around the tin.
10.Use the strawberry sponge, cut out two more round shapes for the base and set aside.

1. Boil (A) together until sugar dissolved and stir in the strawberry paste.
2. Double boiler (B) together until gelatine dissolved.
3. Mix (A) and (B) together and set aside to cool.
4. Use a hand whisk and stir (C) into the strawberry mixture.

Assemble cake:
1. Place a strawberry round sponge into the base of the tin.
2. Scoop the strawberry mousse over it until half filled.
3. Place another sponge over it.
4. Scoop the rest of the mousse over the sponge.
5. Smooth the surface and chill it in the fridge until set.

Friday, May 22, 2009

Honey Cookies


110g butter
45g caster sugar
20g honey
60g self-rising flour
120g plain flour
1tbsp corn flour

1. Preheat oven at 175C.
2. Cream butter and sugar until light and fluffy.
3. Add honey and beat until well combined.
4. Shift all the flours together.
5. Beat in the flour mixture into Step 3 to form a soft dough.
6. Wrap up the dough and rest in the fridge for 15mins.
7. Roll it out on a lightly floured surface.
8. Dust the cookie cutter with some flour and cut out cookies dough.
9. Place cookies dough on a greased tray.
10.Bake in a preheated oven for 15-20mins until firm.
11.Cool on wire rack and keep in an airtight containers.

Thomas & Friends Cookies

Wednesday, May 20, 2009

Sri Melaka Mousse Cake


Oval cut out sponge:
3 egg (separated)
45g sugar
55g self raising flour (sifted)
35g corn oil
1/2tsp pandan paste

Base sponge:
180g optima flour
3 egg
1tsp ovalette
60g water
70g corn oil
1/2tsp pandan paste

80g palm sugar/gula melaka
75g water
200g coconut milk (packet coconut milk)
1 egg yolk
2 1/2tbsp gelatine powder
75g water
250g whipping cream (whipped)

Oval cut out sponge:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray.
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. Fold the flour into the meringue lightly in 3 portions until well combined.
7. Lastly fold in the pandan 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.
11.Use an oval cookie cutter and cut out the oval sponge.

Base sponge:
1. Pour all the ingredients except oil into a cake mixer.
2. Whisk until thick and fluffy.
3. Add in the oil and whisk until well combined.
4. Pour batter into a lined and greased 8" round tin.
5. Bake in a preheated oven 180C for 25-30mins.
6. Remove cake from pan and set aside to cool.
7. Peel off the top crust and slice sponge into two pieces.

1. Mix egg yolk and coconut milk together and set aside.
2. Boil palm sugar and water until sugar dissolved.
3. Pour the syrup into the coconut mixture and mix till combined.
4. Cook over medium heat until slightly thicken.
5. Dissolve gelatine and water together over double boiler.
6. Mix gelatine into Step no.4 until combined and set aside to cool.
7. Use a hand whisk and slowly stir in whipped cream into coconut mixture.

Assemble cake:
1. Place a sponge cake at the bottom of a 8" spring form round tin.
2. Place the oval sponge around the tin.
3. Scoop the mousse and slowly pour over the sponge.
4. Place another sponge over the mousse and pour in the rest of the mousse.
5. Smooth the surface and chill until set.

Sunday, May 17, 2009

Mung Bean Crispy Puff (绿豆酥)

I was supposed to make Tau Sa Piah but I changed my mind on the spot. And I decided to play around with the dough. However I didn't do a neat job, I needed more practice. :( Overall the texture of the puff is very crispy. :)


Water Dough:
100g plain flour
3tbsp icing sugar
35g shortening
40g water

Oil Dough:
80g plain flour
35g shortening
1 1/2tsp corn oil
few drops of green food colouring

200g mung beans
1/2cup corn oil
1/3cup sugar (may adjust to suit individual taste)
1tsp salt

1. Soak mung bean overnight and steam for 35 to 40mins until soften.
2. Blend immediately until fine paste.
3. Heat up a wok and fry paste, sugar and oil until sugar dissolved and slightly dry.
4. Dish out and leave to cool. (You can prepare this in advance and keep in fridge.)

Water dough:
1. Sift flour and icing sugar together into a big bowl.
2. Rub in the shortening into the flour mixture.
3. Add water and knead to form a soft dough.
4. Cover and rest for 10mins.

Oil dough:
1. Sift flour into a big bowl.
2. Rub in the shortening into the flour.
3. Knead in oil and colouring to form a soft dough.

Shaping of dough:
1. Roll out the water dough into long strip and divide into 6pcs.
2. Repeat step 1 for oil dough.
3. Flatten water dough and wrap the oil dough into the water dough.
4. Flatten the pastry, use a wooden rod and roll the pastry into a rectangle.
5. Roll in the pastry, just like swiss roll.
6. Give a half turn and repeat the step again.
7. Cut the pastry into 2pcs.
8. Flatten it then roll into round shape.
9. Grab some filling about 20g and wrap into the pastry.
10.Seal the opening and place it on a greased tray.
11.Bake in a preheated oven 180C for 20-25mins.
12.Remove and cool on a wire rack.

Thursday, May 14, 2009

Chocolate Cream Cake


Sponge cake
4 egg yolk
1/4tsp salt
50g corn oil
55g milk
1tsp chocolate paste

75g cake flour
15g chocolate powder
1/4tsp baking powder

4 egg white
85g caster sugar
1/4tsp cream of tartar

200g whipping cream (whipped) }mix
1tbsp hazelnut spread }all
1tsp chocolate paste }together

adequate piping jelly
food colourings of your choice

1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into (A).
4. Stir till well combined and set aside.
5. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6. Gradually add in the sugar and whisk till stiff peaks form.
7. Fold in the meringue lightly in 3 portions into the egg yolk mixture until well combined.
8. Pour batter into a line and greased 10"x13" tray.
9. Put in the preheated oven and bake for 15-20mins.
10.Remove it from tray and set aside to cool.
11.Cut the thin sheet of cake into two pieces.
12.Spread with whipped cream and sandwich them together.
13.Spread whipped cream on top of the cake.
14.Cut it into serving size.
15.Divide piping jelly into 2 portions.
16.Mix colouring into individual portions and have fun decorating your cake.

Wednesday, May 6, 2009

Monday, May 4, 2009

Friday, May 1, 2009

Ji Dan Guo (鸡蛋糕)

Recipe adapted from Baking Mum blog.

Sarawak Serikaya Cake

Recipe from Y3K Delicious Cakes by Amy Heng
This recipe used steam bake method but the other recipe which I have used a long hours of steaming method. So I wanted to try out the steam bake method and compare both the outcome. I divided the batter into two portions. The oval Serikaya Cake was steam bake which has a dry and crack top :( but the cake was very soft. Whereas the square Serikaya Cake was very soft over all. :) Conclusion, I still preferred the steaming method.
The recipe used black treacle however I don't have that so I replaced it with Gula Hitam browning. (available at Anna Phua)