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 :)