Orea Cookies

Recipe

Ingredients

140g butter
40g creamy peanut butter
85g brown sugar
1tsp vanilla essence
165g plain flour
20g hoen kwee or greenpea flour
1/2tsp baking powder
80g Orea biscuits (finely crushed)

Steps:
1. Preheat oven to 180C.
2. Cream butter, peanut butter and sugar until light and fluffy.
3. Sift flour, greenpea flour and baking powder together.
4. Mix in the flour and crushed Orea biscuits into Step.2 until a soft dough is formed.
5. Rest in the fridge for 15mins.
6. Roll out the dough.
7. Use a cookies cutter to cut out small cookies dough.
8. Place it on a greased tray, use a fork to poke on the cookies dough.
9. Bake in a preheated oven for 15-20mins until firm.
10.Cool on a wire rack and keep in an airtight containers.

Marble Wheel Cake

Recipe

Ingredients
(A)
250g egg white
2 egg yolk
165g sugar
50g cold water
1 1/2tsp ovalette
1tsp vanilla essence
200g cake flour }sieve
3/4tsp double-action baking powder }together

(B)
1 1/2tbsp condensed milk
170g butter (melted)

(C)
1tbsp chocolate paste

(D)
butter cream / jam

Steps:
1. Preheat oven to 175C.
2. Grease and lightly dust the wheel pan with flour, shake away excess flour and leave it aside.
3. Whisk (A) at low speed until mixture well combined.
4. Switch to high speed and beat until thick and fluffy. (Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
5. Add in (B) mix well.
6. Scoop out 1/4 of the batter and fold in (C).
7. Scoop some plain batter into 2 halves of the wheel pan.
8. Spoon some chocolate batter over it, use a chopstick and swirl around the batter.
9. Repeat Steps no. 7 and 8.
10.Bake in a preheated oven for 40-45mins if skewer comes out clean when inserted into cake then it done.
11.Let cake cool in the tin for a while then remove and cool it on the wire rack.
12.Slice away the crust.
13.Spread the butter cream on one half of the wheel cake and place the other half over it.
14.Chill and slice.

To My Fellow Reader

Dear Reader,

Thanks for visiting my bog. If you like to leave your comment regarding my older post, do try to post it at my recent post. As sometime, I can't find the comments some of you had posted. I will try my best to answer all your comments.

Happy baking. :)

Toffee Gateaux

Recipe

Ingredients
Sponge Cake:
3 egg (separated)
45g sugar
55g self raising flour (sifted)
35g corn oil
1/2tsp vanilla essence

Toffee Cream:
45g brown sugar
15g butter
40g whipping cream

200g whipping cream (whipped)
1tbsp bandy (optional)

Steps:
Sponge Cake:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, 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. Fold the flour into the meringue lightly in 3 portions until well combined.
7. Lastly fold in the vanilla essence 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.

Toffee Cream:
1. Cook brown sugar, butter and whipping cream together until boil and thicken. (If syrup is over boil and too thick, just add 1tsp of whipping cream and stir till smooth.)
2. Set aside to cool.
3. Mix the syrup, bandy and whipped cream together until smooth. (Add half of the syrup first and taste, if you prefer sweeter then add more.)

Assemble cake:
1. Cut the thin sheet of cake into two or three pieces.
2. Sandwich them with the toffee cream.
3. Cut it into serving size and decorate as desire.

Strawberry Swiss Roll

I came across this recipe from 'Oh Taste' magazine, February issue. This is a simple and easy swiss roll recipe. The recipe used 2 egg whites and 4 egg yolks, and I disliked the after taste of the egg yolk. So I replaced the extra 2 egg yolks with 1 egg.

Recipe

Ingredients
3 egg (separated)
45g sugar
55g self raising flour (sifted)
35g corn oil
1/2tsp strawberry paste
5-6pcs glace cherry (chopped)

100g whipped cream
adequate strawberry jam

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, sprinkle the chopped cherry 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. Fold the flour into the meringue lightly in 3 portions until well combined.
7. Lastly fold in the strawberry 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 paper.
2. Spread the whipped cream on the cake, follow by the jam.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Prunes and Walnut Cake

Recipe

Ingredients
150g butter
150g sugar
1/4tsp salt
3 egg
1/4tsp vanilla essence
330g cake flour
4tsp baking powder
3tbsp honey
6tbsp milk
90g prunes (cut into small pieces)
45g walnut (chopped)

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg, honey and vanilla essence until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk alternately until well combined.
6. Lastly fold in the prunes and walnut.
7. Pour batter into a lined and greased 8" square tin.
8. Bake for 45-50mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cake from tin and cool on a wire rack.

Orange Sherbet

I really need a cold and refreshing dessert to quench my thirst from the hot weather. I ran through my fridge and found 3 oranges left. So I used that to make an easy yet refreshing sherbet. Simply mix 150g orange juice, 45g sugar and 50g whipping cream(35% fat) together and chill it. Pour it in the Ice-cream Maker and the next thing I know, I have a cup of cool...cool refreshing sherbet for a hot...hot day.