- Warm the milk, whipping cream and half of the sugar in a saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer and stir in the vanilla extract. Mix it into the yogurt and fresh milk, then whisk it vigorously. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the ice cream maker according to the manufacturer's instructions.
- While the ice cream freezing in the ice cream maker, put the raspberries and the remaining sugar in the processor and puree, then push through a nylon sieve to remove the pips. Then pour into a small, airtight container and stick it into the freezer to thicken but not to set hard.
- When the ice cream frozen, but not solid, put one third of it into a container and then dribble over a third of the semi-frozen raspberry syrup. and repeat with another two layers of each. Take a wooden skewer and squiggle through so that the syrup ripples through the ice ream, Cover and put in the deep freeze till set. Enjoy!
January 29, 2010
January 27, 2010
January 25, 2010
I still feel that this water roux recipe is great! With the same recipe, it could makes different kind of sweet buns including this peanut butter buns. There turn out real soft! I used my homemade sugar free peanut butter so I find it not sweet enough. Please use a good peanut butter like the brand of PLANTERS (oh..I love it) or any organic 100% pure peanut butter for better texture.
Ingredients: (A) 210g bread flour / 56g plain flour / 20g milk powder / 42g sugar / 1/2 teaspoon salt / 6g instant yeast (B) 30g eggs / 85g water / 84g water roux (refer to water roux recipe) (C) 22g butter (D) some peanut butter and chopped peanut
Recipe for the water dough "water roux": Cook 125 water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left (please don't over cooked it!). If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water roux here would be more than a recipe required, please according to the amount of the recipe required and do not add more or less.
How I made it:
- Put all the ingredients (A) and (B) for kneading until it form a dough. Add the butter (C) 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) and (C) together. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
- Divide the dough into 9 portions. Round them into small balls and rest for 10 minutes.
- Flatten the dough with your a rolling pin and roll it out in longish shape. Spread some peanut butter jam and use a sharp knife to cut 4 to 5 lines then twist it and tight them up. Place them into muffin cups and proof for 40 minutes.
- Egg wash the top of the doughs and sprinkle some chopped peanuts.
- Bake at a 180C preheated oven for 15 minutes. Enjoy!
January 20, 2010
- Grease a baking mould. Preheat oven to 170C.
- Beat butter and sugar until light and fluffy. Add in eggs, one at a time, beating thoroughly after each addition.
- Stir in durian flesh. Fold in sifted flour, baking powder and soda. Mix until well blended.
- Spoon batter into prepared mould. Bake in the preheated oven for 45 minutes or until cooked.
January 14, 2010
- Put all the dough ingredients together for kneading except butter until it become a dough. Add in butter and continue the kneading process until it become smooth and elastic and the dough no more sticky or sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
- Roll out the dough into a rectangular shape and place on a baking tray. Use a fork to poke some holes on the dough and let it proof for 15 minutes.
- Egg wash the dough and sprinkle some sesame and chopped spring onion. Continue to proof for 15 minutes.
- Bake at 180C for 15 minutes. Don't over cook it, otherwise the dough will become tough not soft.
- Spread some mayo on the bread and top with the pork floss evenly. Roll it up like a swiss roll tightly. Cut out 5 portions and spread some mayo at both side of each bread. Coated the side with lots of pork floss. Enjoy!
January 6, 2010
Greese and line 20cm (8inch) baking tin. Preheat oven to 180C. Beat butter and sugar until light and fluffy. Add in eggs, one at a time, beating thoroughly after each addition. Fold in shifted flour and baking powder, mix well. Spread batter into prepared tin. Sprinkle apples over the batter and spoon blueberry filling over the apples. Bake in the oven for 40 minutes or until cooked.