Pineapple Upside Down Chiffon Cake

Recipe

Ingredients
3 egg yolk
20g caster sugar
1/4tsp salt
3tbsp veg. oil
100g pineapple puree (blended about 110g pineapple-canned)
1/2tsp pineapple essence
75g cake flour
3 egg white
55g caster sugar
1/4tsp cream of tartar

3pcs pineapple ring (canned)

Steps:
1. Slice pineapple ring horizontally into 2pcs and pad dry.
2. Arrange it at the base of tube pan.
3. Preheat oven to 175C.
4. Sift flour and set aside.
5. With a hand whisk, whisk egg yolk, salt and sugar together.
6. Add oil, pineapple puree, essence and flour into the egg yolk batter.
7. Whisk until well combined.
8. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue in two portions lightly until well combined.
12.Pour batter into a 20cm tube pan, smooth the surface.
13.Place pan into a preheated oven and bake for 35-40mins.
14.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and serve.

祝大家龙年身体建康, 龙年行大运。

Yellow Angry Bird Character Birthday Cake

This Year my younger boy's birthday fall on the second day of Chinese New Year and I wouldn't be free to bake him a cake. So we had decided to bring forward his birthday celebration.

Sign! :( I'm really not in a mood to bake at all as I'm extremely exhausted from spring cleaning, shopping, baking and worst of all I'm down with bad flu. But I don't want to disappoint my son as he had requested an angry bird cake for his birthday too. I didn't do a good job decorating his cake and I'm felt bad for it. I apologized to my little one when I shown him the cake. To my surprise he was delighted and comfort me too. I was very touched with his warm words. :)

Nutty Oat Cookies

Recipe

Ingredients
150g butter
50g icing sugar
70g light brown sugar
1/2tsp salt
1 egg
1/2tsp vanilla essence
200g plain flour
2tbsp corn flour
90g Quick-Cooking oat
30g walnut (roasted and copped)
40g almond nibs (roasted)
90g chocolate chips

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

Sugee Cookies

I think should be the high amount of semolina flour used in this recipe so the cookies is crispy than a melt in the mouth sugee cookies.

Recipe

Ingredient
200g plain flour
1/2tsp baking soda
150g semolina flour (sugee flour)
200g ghee/butter
130g icing sugar
1/2tsp salt

Steps:
1. Preheat oven to 170C.
2. Sift flour and baking soda together and set aside.
3. Beat ghee, icing sugar, salt and semolina flour till batter just moistened.
4. Fold in flour and mix well.
5. Pinch some dough and roll it into small dough.
6. Place dough on baking tray and flatten slightly.
7. Bake in preheated oven for 15-18mins.
8. Remove cookies from tray and cool it on wire rack.
9. Store in an air-tight container.

Cheese Sago Cookies

Recipe source from Tested and Tasted - Cheese Sago Cookies. I double up the portion and following is the recipe.

Recipe

Ingredients
500g sago flour (fried for 10 minutes, sift and set aside to cool)
200g margarine
160g icing sugar
2 egg yolk
150g Cheddar Cheese (shredded)
40g instant coconut milk

Step:
1. Preheat oven to 150C.
2. Beat margarine and icing sugar till well blended about 40sec.
3. Add in egg yolk and mixed well.
4. Fold in sago flour and mix well.
5. Add shredded cheese and mix well.
6. Lastly add in coconut milk gradually till you get a soft dough. (You may need less milk or more, you have to observe.)
7. Scoop dough into a piping bag fix with a nozzle.
8. Pipe dough onto a baking tray lined with grease proof paper.
9. Bake in a preheated oven for 15-18mins till lightly browned.
10.Remove cookies from tray and cool on a wire rack.
11.Store cookies in an air-tight container.

Dark Chocolate Ice-Cream

My little boy showing off his first double scoops ice-cream. ;p

Recipe

Ingredients
1 egg
1tbsp sugar
1cup milk
100g sugar
40g semi-sweet chocolate (chopped)
2tbsp dark cocoa powder
1/2cup heavy whipping cream
1/2tsp vanilla paste

Steps:
1. In a large saucepan boil sugar and milk over medium heat, stir constantly.
2. Once milk begin to boil, lower heat.
3. Add in chopped chocolate and cocoa powder.
4. Stir until chocolate melted and mixture is smooth.
5. Pour in whipping cream and stir until mixture is smooth and blended.
6. Remove from stove.
7. With an electric hand whisk, whisk eggs and sugar until light and fluffy.
8. Pour some of the warm mixture over the egg batter and mix well.
9. Pour egg mixture back into saucepan and continue to cook over low heat until mixture thickens and begins to stick to the back of the spoon.
10.Remove saucepan from stove and allow mixture to cool.
11.Once cool, chill mixture in the fridge for at least 2 hours.
12.Pour chill mixture into ice cream maker.
13.Churn about 25-30 minutes or according to manufacturer's instructions.
14.Scoop ice-cream into container, cover and put it in the freezer to chill till set.

Caramel Ice-cream

I have a carton of 'Elle & Vire' whipping cream in my fridge for nearly 2 months. I understand that once I open it I have to use it within a week so I have to search for recipes to put this fine quality whipping cream into good used.

I had been searching from internet for ice-cream recipe which uses whole egg instead of egg yolks.Here is the site which has a wide variety of ice-cream recipes. First I put this caramel ice-cream to a try, it fantastic. The ice-cream is very creamy and rich. Most of all is that my 3 gentlemen love it very much. :)

Recipe

Ingredients (half portion)
1 egg
1/2cup sugar
1/2cup milk
1cup heavy whipping cream

Steps:
1. In a large saucepan melt sugar over medium heat, stir constantly.
2. Once sugar melted and turn into golden brown liquid, remove from stove.
3. Carefully and slowly, pour milk into saucepan with caramelized sugar. (Be careful - the mixture will splatter and the sugar will turn hard. Don't worry!)
4. Return saucepan to stove with low heat, stir mixture until caramelized sugar melted and it turn smooth.
5. Pour in whipping cream and stir until mixture is smooth and blended.
6. Remove from stove.
7. With an electric hand whisk, whisk eggs until light and fluffy.
8. Pour some of the warm mixture over the egg batter and mix well.
9. Pour egg mixture back into saucepan and continue to cook over low heat until mixture thickens and begins to stick to the back of the spoon.
10.Remove saucepan from stove and allow mixture to cool.
11.Once cool, chill mixture in the fridge for at least 2 hours.
12.Pour chill mixture into ice cream maker.
13.Churn about 25-30 minutes or according to manufacturer's instructions.
14.Scoop ice-cream into container, cover and put it in the freezer to chill till set.