December 24, 2009
December 11, 2009
- With a dough hook mixer, mix ingredients (A) and (B) at low speed unitl a crumbly consistency.
- Gradually add in the unsalted butter until everything combine. Change to a medium low speed continue the kneading process until it become smooth and elastic.
- Add in ingredients (D) until everything stick with the dough. Take out the dough from the machine, add in any dried fruits or nuts that didn't stick to it. Make the dough into a smooth round shape and let it proof for 40 minutes in a clean bowl cover with cling wrap.
- Divide the dough into two portions and shape them into smooth round dough. Let it rest for 15 minutes.
- Roll out the dough to a flat round shape, fold 2/3 of the dough from left to right. Use a rolling pin press all the way down at the other 1/3 of the dough. So here you've got three paddle stollen.
- Let the doughs sit at the baking tray proof for 40 minutes cover with cling wrap.
- Bake at 180C for 30 minutes until golden brown. When the bread out from the oven, immediate brush some melted butter on the dough and sprinkle over lots of sugar powder.
December 2, 2009
November 25, 2009
November 12, 2009
November 10, 2009
- To make the base, stir all ingredients until combine. Press mixture into base of 7 inches cake tin.
- To make the filling, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Beat until well blended.
- Place cherries into the tin. Pour in cheese filling.
- To make crumble, combine flour, sugar and ground almond, rub in butter and oil until mixture resembles bread crumbs. Sprinkle over the top.
- Steam-bake in preheated oven at 160C for 1 hour 20 minutes or until cooked. Remove from heat and leave to cool. Chill in fridge for 5 hours or overnight.
November 6, 2009
November 2, 2009
- Put all the ingredients (A) and water roux that made with ingredients (B) for kneading until it form a dough. Add the butter little by little and continue the kneading process until smooth and elastic and the dough no more sticking at the side of the mixing bowl (this method for dough hook kneading mixer, if using bread machine, add all the ingredients (A), (B) amd (C) together. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
- While waiting for the dough, prepare the fillings. Mix the raw sugar and cinnamon powder together untill well combine. Soak the raisin with some rum. Toast the walnut on a medium low heat of non stick pan for about 5 minutes then add the honey continue to toast it for another 5 minutes. After the walnut cool down, chopped it into small pieces.
- Flatten the dough with your hand and roll it out in longish shape with a rolling pin about 25cm x 40cm. Brush some water on the surface of the dough then sprinkle over all the raw sugar cinnamon mixture evenly.
- Sprinkle the chopped walnut on the dough. Drain the soak raisin and sprinkle on top of the dough as well.
- Roll it up to a long sausage shape and seal it tightly. Lightly floured a sharp knife. Cut into 12 portions and place on a muffin pan lined with the casing.
- Cover with a cling wrap and let it proof for 40 minutes.
- Egg wash the dough before send them into the oven. Bake at a 180C preheated oven for 15 minutes. Enjoy!
October 30, 2009
October 27, 2009
October 22, 2009
- To make the base, stir all ingredients until combined. Press mixture into base. Set aside.
- To make the filling, beat cream cheese, sugar and durian flesh until smooth. Beat in eggs, one at a time, beating well after each addition.
- Beat in milk and cornstarch until blended. Reserve 1 tbsp cheese mixture for topping, the rest mixture pour into tin.
- To make the topping, mix well cocoa powder with water. Add in 1 tbsp of reserved cheese mixture, stir until well blended. Pipe on top of the surface of cheese mixture and draw net pattern with skewer.
- Steam baked at 170C for 45 minutes (my oven 150C for 50 minutes) or until light brown.
- Remove from the heat and leave to cool completely. Chill in fridge 5 hours or overnight. Decorate sides of cake with crushed Oreo cookie crumbs.
October 15, 2009
- For the cinnamon cookies, beat the caster sugar with butter then add in eggs. Fold in flour and cinnamon powder until a soft dough. Cling wrap the dough and let it sit in the fridge for 30 minutes.
- Roll out the dough about 5mm and use a 6cm round cutter to cut out 10 pieces.
- Place on a baking tray with baking paper attached and bake in the 180C preheated oven for 15-20 minutes.
- Let is sit on the tray for 5 minutes then transfer to a wire rack to cool down.
- For the cake dome, use hand to break the sponge till a bread crumbs consistency.
- Combine the custard, chopped chocolate, almond nibbed and raisin with the remaining brandy or rum.
- Lightly press the mixture together to make the shape. Pour some melted dark chocolate to coat the cake.
- Place it on a piece of cinnamon cookie and chill in the fridge until ready to serve.
October 9, 2009
Place the eggs and vanilla extract into a bowl. Gradually add in sugar and whisk until pale and thickened. Sift the flour into the bowl and fold together. Pour the sponge mixture into a baking tray with baking paper and bake for 10 minutes at 200'C preheated oven. Place the cooked sponge on a wire rack and place the sponge together with the wire rack into a plastic bag for cooling down.
October 6, 2009
Turn it into a little gift, simple and nice!
- Cream A till well-combined. Mix in B to form soft dough. Shape into small balls and wrap up half almond. Bake at 180C till golden brown. Remove and leave to cool
- Decoration: Place cookies into small paper cups, cover cookie with melted semi sweet chocolate and spinkle some nibbed amond on top. Chill in the fridge to set the chocolate before storing in a container.
October 2, 2009
October 1, 2009
My first attempt on making mooncake. Everyone recommend to me to start with snow skin as it's quite simple to make. So, just give it a try.
I cooked the lotus paste, it's hard work but at the end it's nice to know that all made by myself although it's not as tasty as the one I bought and the appearance could tell it's definately a homemade one.
I like to play with the mould more than eating the mooncake. It's fun wrapping the lotus paste with the snow skin and stuff it into the mold and pushing it out. Playing the mooncake mold is really FUN! It's a good try. I'll not share the recipe here as I feel that this batch of mooncake still not the good one. I'll try again next year or may be I shall try out the bake version next year :)