- For the custard, boil the milk with sugar until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and bread flour to become a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix.
- Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook in very low heat and keep stirring until it thicken. Transfer to a plate and cover with cling wrap and chill for 60 minutes.
- Mix ingredients (B) and half of the custard until it become a smooth dough. Add in butter and continue to knead until it become a smooth and elastic dough.
- Place the dough into a clean bowl and cover with cling wrap to proof for 80 minutes.
- Divide the dough into 9 portions. Let the dough rest for 15 minutes.
- Roll each dough into ball shape and proof for 60 minutes.
- Egg wash the doughs then pipe some custard on the doughs. Bake at 190'C preheated oven for 25 minutes until golden brown.
February 27, 2009
February 24, 2009
- Mix the bread crumbs with melted butter and press it into a 9 inches cake tin evenly. Set aside.
- Beat the cream cheese with sugar until the sugar dissolve. Mix in the yogurt until everything combine and smooth.
- Slowly add in the beaten eggs then lemon juice.
- Mix in the cornflour until everything incorporate.
- Pour the cream cheese mixture into the cake tin and topped with some blueberries. Bake in a 150'C preheated over for 25 minutes.
- Keep the cheesecake in the fridge once it completely cool down.
February 20, 2009
- Beat the butter with sugar until light and fluffy and the sugar completely dissolve. Add eggs one at a time until well combine then add pinch of salt.
- Mix half the shifted flour and baking powder into the batter and then mix in half the milk.
- Fold in the rest of the flour with the milk by a spatula until everything just combine.
- For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs.
- Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.
- Fill half the muffin cups with the batter then add three blueberries. Fill some batter again then top with another three blueberries. Sprinkle the crumble mixture over the each muffins and bake at 170'C preheated oven for 30 minutes.
February 16, 2009
For the filling: 120ml fresh cream/strawberries (cut in half)
For the chocolate fudge: 50g cocoa powder/125ml water/200ml evaporated milk/100g sugar/1/2 tsp salt/1 tsp vanilla extract/2 egg yolks/60g cornflour/60g butter
How I made it:
- Mix cocoa powder, milk and oil until a thick paste, set aside.
- Whip the eggs and gradually add in sugar. Whip until very light yellow and fluffy.
- Fold in shifted plain flour and baking soda. Do this gently.
- Fold in cocoa paste (1) until well combine. Pour into two round 8 inches baking tin. Bake at 200'C preheated oven for 15 minutes.
- For the filling, whip the fresh cream with some icing sugar if desire. Spread some whipped cream on a sponge and place with some strawberries. Spread the left over whipped cream on the strawberries then sandwich with another layer of sponge.
- For the chocolate fudge, mix all the fudge ingredients except butter cook in a double boiler and keep on stirring with a hand whisk until the mixture thickens. Lastly add in the butter until a smooth consistency. Gently spread the fudge on top and side of the cake. Chill in the refrigerator for 2 hours then top with some strawberries.
February 6, 2009
(A) 200g bread flour / 20g plain flour / 25g sugar / 1/4 teaspoon salt / 1/2 tsp + 1/4 tsp yeast / 15g milk powder / 25g eggs / 115g water / 15g butter
(B) 200g red bean paste (divide into 8 portions) / 20g white sesame
How we do it:
- Mix ingredients (A) with bread machine for 30 minutes until it become a smooth and elastic dough.
- Place the dough into a clean bowl and cover with cling wrap to proof for 60 minutes.
- Divide the dough into 8 portions and round them into small balls. Then fill the doughs with red bean and shape it into a smooth balls. Let the dough proof for 15 minutes.
- Slightly flatten each dough and use a scissor to cut the edges into 8 flower pedals. Continue to proof for 10 minutes.
- Egg wash the doughs then top with some sesame. Bake at 190'C preheated oven for 15 minutes until golden brown.
February 2, 2009
- Preheat the oven to 180C. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
- In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
- Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.
- Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
- Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
- Spoon the brownie batter into the prepared tin and level out the top with a spatula.
- Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean.
- Allow to cool in the tin for ten minutes, then place on a wire rack to cool.