Friday, 11 September 2015
Friday, 4 September 2015
How To Make Birthday Fruit Cake | Mixed Fruit Cream Cake | Rose Cake 鮮忌廉雜果蛋糕
Makes 3 Layers
For the cake:
Ingredients (A) Egg yolks:
• 6 egg yolks
• 4 tbsps sugar
• 2 tbsps milk powder
• 100ml fresh milk
• 1 tsp vanilla extract
• 2 tbsps melted butter
• 1 cup cake flour
• 2 tsp baking powder
Ingredients (B) Egg whites:
• 6 egg whites
• ½ tsp cream of tartar
• 6 tbsps sugar
Ingredients (C) Filling:
568ml Elmlea Double Cream Alternative
2 tbsps sugar
Some hand cut fresh fruits, as you desired
Method:
1) In a large bowl, add egg yolks, sugar, milk powder, melted butter, vanilla extract and Stir until well combined. Sift in the cake flour and baking powder into the egg yolk mixture. Stir until smooth and Set aside.
2) Use another large clean bowl, add egg whites, beat the egg whites with an electric mixer until barmy, Add cream of tartar, continue beating for a few seconds. Add sugar for 3 times,
beat them to half solid until truly stiff form.
3) Gently fold the egg yolks mixture into the whipped egg whites, until all of the ingredients are evenly incorporated.
4) Gently pour the batter into greased round foil flan cases. then '' bang '' it on the work surface a few times to expel any large air pockets.
5) Preheat the oven, Set the temperature to150°c. Bake for 25 minutes or until well-risen, golden-brown. Carefully remove the cake from the oven and let it cool completely.
6) In the meantime whip the double cream until fluffy. Refrigerate it before using if needed.
7) Once the cake is cool, remove the cake from the cases. Spread the fresh cream and place some mixed fruit. *Refrigerate it before using if needed. Decorate with fresh fruits on top or without the fruits, just like rose cake. The roses on the cake are exactly the same as the ones in the video.
Tried this recipe?
How To Make Super Soft and Moist Chinese Bakery Buns | Coconut Buns 椰蓉麵包
Makes 8 Chinese Coconut Roll Buns
Ingredients:
(A)
1 cup warm milk 40°C
1 tsp active yeast
1 tsp sugar
(B)
2 cups bread flour
2 tbsp sugar
(C)
35g butter
(D)
1 tbsp golden syrup
+ 1 tbsp water
(E)
Coconut Filling:
3/4 cup Desiccated Coconut
1/2 cup Icing Sugar
35g Soften Butter
2 Fresh Eggs
In a bowl, combine all filing ingredients and mix until combined.
Method:
Day 1:
1) Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. Just cover it with the lid until bubbles arise.
2) In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and soften butter, then add the (A) yeast mixture to the flour and mix well until combined. kneed till it forms a rough ball and a medium level of gluten has developed.
3) Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.
Day 2:
4) Take the dough from the fridge, Cover the dough with a wet and hot tea towel. It will help to balance the rising temperatures. Rest for an hour.
5) Use your finger test for dough, it will helps you to know exactly when bread has risen enough.
6) Transfer the soft and sticky dough on a clean, floured work surface, then kneading well and beat the dough by hand until it is smooth, soft and elastic. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.
7) Sprinkle some flour on the board surface so the dough won't be sticky. Add the coconut filling and roll up dough and pinch edge together to seal. Cut into slices as desired. Cover with plastic wrap and rise again in a warm place for about 1 hour or until doubled in size
8) Preheat the oven to 150°C, Bake for 35 minutes.
Baking time depends on the size and shape of the bread being baked.
Tried this recipe?
Monday, 27 July 2015
How To Make Cotton Cheesecake | Soufflé Cheesecake 轻乳酪蛋糕
One bite, then you will fall in love with this super fluffy, cotton cheesecake has been my favourite for almost 20 years. Many recipes ask to refrigerate the cheesecake 1 to 4 hours. but I didn't chill it, allow to cool at least 15 minutes, and use a sharp knife to cut and serve the cheese cake along with a cup of hot coffee and enjoy.
Ingredients A:
360g cream cheese
150ml whole milk
3 tbsps sugar
4 egg yolks
4 tbsps cake flour
2 tbsps corn flour
Ingredients B:
4 egg whites
8 tbsps sugar
Ingredients C:
farm house mature cheddar
- for cake decorations
You will need 8-inch (20cm) round baking pan.
Line with the prepared round of parchment paper
in the bottom and the sides and grease with butter.
Method:
1) Melting cream cheese in double boiler, add the milk and sugar, stir until well blended. slowly adding the egg yolks and mixing thoroughly.
2) Add in sifted cake flour and corn flour, and beat well.
3) Whisk egg whites and add the sugar a bit at a time in another bowl until to a beautiful thick and fluffy. then, add the egg yolk mixtures and gently mix well.bang it on the work surface a few times to expel any large air pockets.
4) Pour the cake batter into 8 inch cheese cake mould and place them in a large baking tin. Add enough hot water in the tin and get ready for water bath.
5) Heating up and down the oven, or just put the pan on the middle rack and bake 8-inch cheesecake in a water bath for 1 hours 30 minutes or until set and golden brown at 150 degrees c. Everyone oven is different, understanding the way cake bakes will help you adjust your oven's setting to best effect.
6) Once cooked, remove from the oven, leave to cool at least 15 minutes. Sprinkle shredded cheddar cheese on top. Serve or chill in a fridge overnight.Use a sharp and hot knife to cut the cake and present individual plated.
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