tag:blogger.com,1999:blog-37892035494306475462024-02-19T14:05:23.281+08:00Kitchen CornerKitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.comBlogger261125tag:blogger.com,1999:blog-3789203549430647546.post-34375574248290789402020-03-04T11:57:00.001+08:002020-03-04T11:57:38.110+08:00Marbled Soufflé Cheesecake-Marbled Souffle Cheesecake-<br />
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Someone asked me is this a Japanese Cotton Cheesecake (JCC)?<br />
No, it is not. This is much fragile than a JCC. It is exactly like a soufflé dessert that served in ramkins and the texture is moist and light that melt in the mouth in no time. It was deconstructed and baked into cake form so that it can be served cold and in portions but still remaining the soufflé texture. Of course it can be served hot just like a normal soufflé but I personally like it cold and imagine you won't be able to finish such a big soufflé. Don't worry about the shrinkage as it is just like a normal soufflé will shrink upon cool down. Anyway, it's still a superb cake from texture to flavour especially the marble mocha absolutely a bonus.<br />
As it is a fragile dessert, a thin slice of sponge cake was placed at the bottom to hold the batter nicely. Beside, some melted dark chocolate was brushed on the sponge cake as well that helps the soufflé stick with the sponge also to enhamce the flavour.<br />
Video recipe available at my YouTube channel or written recipe is at the bottom. Hope you like it and happy baking!<br />
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Video recipe @<br />
https://youtu.be/8XUv-yU9KXU<br />
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Recipe for 9 inches round pan:<br />
250g cream cheese<br />
70ml whippping cream<br />
105ml milk<br />
90g unsalted butter<br />
50g caster sugar<br />
45g corn flour<br />
1 teaspoon vanilla extract<br />
6 egg yolks<br />
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6 egg whites<br />
100g caster sugar<br />
1 tbsp lemon juice<br />
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1 1/2 tbsp granulated coffee<br />
1 1/2 tbsp cocoa powder<br />
2 tbsp hot water<br />
100g Melted dark chocolate<br />
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1 thin slice of 9 inches sponge cake fit into the cake pan lined with parchment paper at the bottom and sides.<br />
Preheat the oven to 160C with a tray of cold water.<br />
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Method:</div>
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<li>Melt cream cheese, whipping cream, milk and butter over double boiler. Add in sugar, corn flour, vanilla and egg yolks then stir well. Stir occasionally until smooth. Remove from heat.</li>
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<li>Beat egg white and lemon juice in another clean bowl until mixture forms soft peaks. Gradually add in the sugar, continue beating until stiff peaks foam.</li>
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<li>Gently and gradually fold the egg whites into cheese mixture until well combined. </li>
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<li>Mix the hot water with cocoa and coffee until a paste. Combine 80g of cheese mixture with the coffee paste.</li>
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<li>Place a sponge cake into a lose bottom baking pan. Brush the melted chocolate on the cake until all covered.</li>
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<li>Pour 1/3 vanilla cheese mixture into cake tin. Drizzle some coffee mixture over the surface. Continue add half of the remaining cheese mixture then drizzle some coffee mixture again. Finally pour the remaining cheese mixtures on the top and drizzle the rest of coffee mixture on top. Draw marble pattern with skewer.</li>
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<li>Bake in preheated oven at 160C for 30 minutes. Reduce heat to 120C and continue bake for 45 minutes to 1 hour. Then turn off the heat, leave the cake in the oven for 30 minutes.</li>
</ul>
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<ul>
<li>Leave to cool at room temperature then chill in the fridge for overnight before serve. Cut with a hot knife, best serve cold.</li>
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<br />Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-3038330801619419852019-11-06T12:26:00.002+08:002019-11-06T13:32:59.034+08:00Xmas Log Cake 2019<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Time flies!! It has been such a long time I didn't update my blog. As per few request, I am jotting down my latest log cake recipe for this year end and for those who are interested to give this recipe a try. It is a little bit of works for the cake but definitely worth the efforts for this special occasion. Hope you enjoy this recipe and all the best in the new year!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe for the sponge cake</span></div>
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<span style="background-color: white; color: #333333; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;">plain sponge (size 38cm x 38cm)</span></span></div>
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<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Unsalted butter 62g</span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Egg yolk 155g</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Caster sugar 20g</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Egg white 248g</span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Caster Sugar 80g</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Plain flour 85g</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. Be careful not to cook the egg yolk (use electric hand mixer). Keep whisking until thicken and remove from the heat. Continue to whisk until pale in color and slightly cool down then set aside. In another bowl whisk the egg whites with caster sugar and a few drop of lemon juice until peak foam.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Fold the egg yolks into the egg whites then gently fold in the shifted flour.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Pour some egg mixture into a clean bowl then mix in the melted butter until well combine. Pour back into the egg mixture and mix gently until everything well combine.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 12 minutes. Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Tear out the side of the baking paper and let it completely cool down and ready to use.</span></span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">You can watch a video recipe for the sponge cake making process at my youtube channel as below. </span><br />
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">For the chocolate cream:</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">50g cocoa powder</span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">250ml whipping cream</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon powdered sugar</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Whip the cream until slightly thicken, shift in the cocoa powder and powdered sugar then whip until thicken and firm.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Cut the sponge cake into 4 portion with equal sizes.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Spread the chocolate cream on the cake and roll it up. (you can watch how i did it at the first video above). Spread the remaining cream on the top of the cake and even it up. Keep in fridge until set.while preparing the Swiss meringue chocolate butter cream.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Swiss Meringue Chocolate Butter Cream</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">100g egg whites</span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">135g caster sugar</span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">227g slightly soften salted butter</span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla extract</span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">100g cocoa powder</span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Whisk the egg whites with caster sugar over a saucepan of simmering water and whisking constantly, heat the egg whites until the sugar has dissolved and the mixture is hot. Remove from the heat and transfer the egg whites to a mixing bowl fitted with the whisk attachment. Beat the whites until it forms stiff peaks. Add in the butter cube by cube and beat until incorporated. The mixture will start to curd when most of the butter added. Continue whisking and add vanilla extract and cocoa powder until combined and the frosting become smooth. </span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 13px; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Pipe with flower tip on the side of the cake to form a log pattern. Decorate with fruits like cranberries, strawberries. some leaves and mushrooms etc. I melted some white chocolate and spread one a grease proof paper for form a mushroom shape and refrigerate until harden then insert in the butter cream. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Hope you enjoy this video and like this recipe. Merry Christmas and Happy New Year.</span></div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-25084891232528626752017-11-14T09:49:00.000+08:002017-11-14T09:50:41.545+08:00Xmas Log Cake 2016<div class="separator" style="clear: both; text-align: center;">
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This was about last year, almost a year ago. Feel like it was just yesterday I made this lemon curd log cake. That was a tiring, exhasuted, overwhelming days. Praise God, everything is in control and I am still a good piece of mine. </div>
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<br />Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-90876295333396677062015-12-26T16:23:00.003+08:002015-12-26T16:23:57.772+08:00Xmas Log Cake 2015<div style="text-align: justify;">
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Merry Christmas and blessed new year 2016</div>
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Durian Log Cake</div>
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Carrot Log Cake to celebrate my dear sister birthday</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com4tag:blogger.com,1999:blog-3789203549430647546.post-59439244480630779232015-10-14T15:40:00.002+08:002015-10-14T15:46:19.658+08:00Danish Cinnamon Roll<div class="separator" style="clear: both; text-align: center;">
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After a few attempt on making <a href="http://www.gracekitchencorner.blogspot.my/2015/10/croissant.html?m=1" target="_blank">croissant</a>. I was tempted to try out others flavoured Danish pastry and the first pastry came to my mind is cinnamon roll which are always looks mouth watering display in any artisan bakery shop. Cinnamon roll is one of the top selection pastry on my diet. Yes, they are fattening so we try not to have it too much but when we eat, we must eat the best and number 1 pastry to worth the calorie that we gain. What an excuse? but that's my rules of diet when come to enjoying food.</div>
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Using the same recipe of croissant, I came out with my first Danish Cinnamon roll. This time it's even better as after few times of practising on the pastry making, I have much confidence as well as things seems to goes smoother during the process. </div>
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This cinnamon roll unlike the cinnamon buns or rolls that I was making previously. Those were made from bread flour and didn't contain so much fat which more on bread texture. Whereas Danish pastry cinnamon roll is very buttery, soft, flaky and a little chewy. </div>
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This cinnamon roll is something that can be shared with everyone. It's as good as those stall bought or even better. It smell wonderful when they are almost done from the oven. I couldn't resist and ate two in one go when they had still a little warm on the cooling rack. </div>
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Danish pastry are always best to eat while they are freshly made especially this cinnamon roll. The first batch I made yield 16 pieces. Then, the second time I made, I bake 8 pieces and keep the other 8 pieces unbaked. I kept them in the freezer until I need them again. Simply defrost them at room temperature and let them proof and rise again. There, I got freshly baked cinnamon roll again. </div>
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Till here, I will make this repeatedly to feed my guinea pigs on every weekly cell group gathering and before that, one will goes to my mouth first hahaha...</div>
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Refer dough recipe as <a href="http://www.gracekitchencorner.blogspot.my/2015/10/croissant.html?m=1" target="_blank">croissant </a></div>
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For the cinnamon mixture. Mix 60g brown sugar with 2 tabkespoon ground cincinnamon.</div>
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Egg wash: Mix 2 egg yolk and 1 egg whites</div>
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80g raisin, sultanas</div>
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some almond or pecan or walnuts (optional)</div>
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Roll out a ready made pastry into 24 x 10 inches. Brush some water on the surface then sprinkle the cinnamon mixture all over the pastry evenly. Place raisin or sultanas or any nuts. Roll up the pastry and seal tighthly. </div>
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Cut them into 16 equal portions and place on a baking pan attached with baking paper. Brush the egg glaze and let them proof for 2 hours at room temeprature. </div>
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Brush egg glaze again and bake at 200C preheated oven for 20 minites. Best serve freshly made.</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com1tag:blogger.com,1999:blog-3789203549430647546.post-4897701633737436162015-10-09T14:30:00.003+08:002015-10-09T14:36:05.494+08:00Croissant<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaXnM7EZcSJW1WJKR7HSYJLqabez4lK1ODECAHwUn1AFDMcn1X1NUyHBxhyQw6MzBFFxVeItuV43yXpYLF956PS0REKqicXLzme1TRQJIFpS5WmbNCSVx9N_jtsWquv2syP5vZmT0RoAp/s1600/Croissant6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaXnM7EZcSJW1WJKR7HSYJLqabez4lK1ODECAHwUn1AFDMcn1X1NUyHBxhyQw6MzBFFxVeItuV43yXpYLF956PS0REKqicXLzme1TRQJIFpS5WmbNCSVx9N_jtsWquv2syP5vZmT0RoAp/s640/Croissant6.jpg" width="500" /></span></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">My very first attempt on Danish pastry, Croissant. So fulfilling and joyful after all.</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Here is my very first attempt on Croissant. It wasn't easy as the process very time consuming as well as the weather really give me a big challenge. I was like running a marathon with the hot weather to roll out and fold in the pastry to avoid the butter melted in very short time. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ChR1h8SQAmCik5TCixiMlAYyk5YlHBomqTYaovK1qY8_hzj9RboA6huaXH-5YRnopx00EDMsja86gXC_itGdg5SNDsGhfmvBZK0XGokmtRIfHG6uYPBZQeM1DqgMmsqN-qydBT1aPUWx/s1600/Croissant1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ChR1h8SQAmCik5TCixiMlAYyk5YlHBomqTYaovK1qY8_hzj9RboA6huaXH-5YRnopx00EDMsja86gXC_itGdg5SNDsGhfmvBZK0XGokmtRIfHG6uYPBZQeM1DqgMmsqN-qydBT1aPUWx/s640/Croissant1.jpg" width="498" /></span></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">It's ready to be baked in the oven and I was so exciting for the result.</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After all, I must say it is truly worth the effort and so fulfilling at the end result. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love to eat croissant, and crazily miss the Delifrance Croissant Sandwich. Of course I could get it easily from the cafe but making it on my own is full of enjoyment through the process. I know that there are so much room to be improved and from this experience I should be able to do better for my next Danish Pastry. Practice make perfect!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAlrPJhzw_YNzLn_YLFkaOcJh9ob5CZJFfQWED7AQSLVl5JRkyC2hAFhFDNT3syHy-_UA3hzEJgKuEnsdIhbGOMF0x7ryZ6HDzd3oV6TdlrWPPviqJEjovQ4P5pFL6xRbGYVW-boG3R0j/s1600/Croissant5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAlrPJhzw_YNzLn_YLFkaOcJh9ob5CZJFfQWED7AQSLVl5JRkyC2hAFhFDNT3syHy-_UA3hzEJgKuEnsdIhbGOMF0x7ryZ6HDzd3oV6TdlrWPPviqJEjovQ4P5pFL6xRbGYVW-boG3R0j/s640/Croissant5.jpg" width="424" /></span></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">The layers of soft crumbs is so buttery yet the flaky crust is so delicious and that really make me smile and I knew that I've got there.</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I've got a very good tutorial from a video clip of YouTube. I studied and watched over and over again for many times before I get started. This lady Stephanie Javorski of Joyofbaking.com has given very clear description on the video that had help me get this successful result just at my first attempt. I don't think I can give such a good and very detail yet precise description of the process, so do visit her video clip for full description and remember all the tips that she is giving to make sure everything go smooth during the process. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The following recipe and some note is only for my future reference to remind myself some tips like measurement and things that I might forget on my next attempt. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lastly, I am so happy that I finally able to make my own croissant. It taste so good and so satisfied after all. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVnIfevB4ZavJ5UjTx8IXmtwlrmUmzDlPYDVG8ZfCW-Zh_1PLnnqptp3haKmHw4_HBnbj4e5NFle3bo2EmfGJ2hs9t1pUz6FbmpArlqAUd3jhnDYaCIW5VapxsWK5BjEPYhsqGqO5pcCq/s1600/Croissant3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVnIfevB4ZavJ5UjTx8IXmtwlrmUmzDlPYDVG8ZfCW-Zh_1PLnnqptp3haKmHw4_HBnbj4e5NFle3bo2EmfGJ2hs9t1pUz6FbmpArlqAUd3jhnDYaCIW5VapxsWK5BjEPYhsqGqO5pcCq/s640/Croissant3.jpg" width="640" /></span></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">The result told me that it worth the effort for the long process</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe <i>(makes 11 croissant)</i>:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the dough:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">475g plain flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">65g caster sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">10g salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6g instant yeast</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">25g unsalted butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">240g water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">30g cream</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">225g unsalted butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the glaze:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 large egg yolk + 1 large whole egg</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix the dough ingredients together except butter in a bread maker or electric mixer attached with dough hook. Add in butter when the mixture come together. Knead the dough until smooth. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Proof the dough for one hour at room temperature covered with cling wrap.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Prepare the butter sheet shown below and refrigerate until hard and ready to use.</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFRW2HmV8TJBy66bFXXdDi0SiR8-eLERD0mwRq44nlQVz4avtermkoFJUNNKqBW5TIGx_IwJH-pvOvgIVR3nFeY-rdpfq7g9sqfPqOq7iWcv9FXCdguD3GDv3HoHuIZggANxPQWYB7Kxy/s1600/Croissant22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFRW2HmV8TJBy66bFXXdDi0SiR8-eLERD0mwRq44nlQVz4avtermkoFJUNNKqBW5TIGx_IwJH-pvOvgIVR3nFeY-rdpfq7g9sqfPqOq7iWcv9FXCdguD3GDv3HoHuIZggANxPQWYB7Kxy/s640/Croissant22.jpg" width="640" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Cut </i></span><span style="font-family: Georgia, Times New Roman, serif;"><i>the 225g butter into 12 equal portion. Place on a baking sheet drawn measurement line </i></span><span style="font-family: Georgia, Times New Roman, serif;"><i>with </i></span><i><span style="background-color: yellow; font-family: Georgia, Times New Roman, serif;">10 inches x 7 inches (25cm x 18cm) </span></i></div>
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<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">After an hour proofing, bring the dough to a floured surface. Roll out into <span style="background-color: yellow; text-align: left;">14 x 10 inch (35 x 25 cm)</span><span style="background-color: white; text-align: left;"> rectangle. Sprinkle some flour on the top and cover with cling wrap. Refrigerate for at least</span><span style="background-color: #6fa8dc;"><span style="text-align: left;"> 6 hours or overnight</span><span style="text-align: left;">.</span></span></span></li>
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<li style="text-align: justify;"><span style="background-color: white; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">To laminate the dough, remove the dough and butter from the refrigerator. Bring the dough to a floured surface. Tear off the baking paper from the butter and place at the center of the dough. Fold two side of the dough into center and seal all the edges tightly. </span></span></li>
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<li style="text-align: justify;"><span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">Roll out the dough into </span><span style="background-color: yellow;">22 x 8 inch (55 x 20 cm)</span><span style="background-color: white;"> rectangle vertically with even thickness. Flour the work surface and dough when working out the dough. Make the first fold of the dough by folding lengthwise into thirds. </span></span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomef_w0WCg1C0Vh0yvZwHSA8DekrkPV4el865PIxdn91FGLsYFBfuecVdDmZznifx0LmPj0YPajB9k_dxpkz2EdCNTZCUuGi0Ufv2YG4GigOkQWAq-3HUsPHfb6L5X9u9idjSY2OyjcqR/s1600/Croissant23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomef_w0WCg1C0Vh0yvZwHSA8DekrkPV4el865PIxdn91FGLsYFBfuecVdDmZznifx0LmPj0YPajB9k_dxpkz2EdCNTZCUuGi0Ufv2YG4GigOkQWAq-3HUsPHfb6L5X9u9idjSY2OyjcqR/s640/Croissant23.jpg" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; text-align: left;">If the butter started to melt, place into the refrigerator for an hour. Or, do the second fold by rolling out into </span><span style="background-color: white; text-align: left;">to </span><span style="background-color: yellow; text-align: left;">22 x 8 inches (55 x 20 cm)</span><span style="background-color: white; text-align: left;"> rectangle vertically with even thickness. Make the second fold of the dough by folding lengthwise into thirds. </span><span style="background-color: #6fa8dc; text-align: left;">Refrigerate for one hour.</span><span style="background-color: white; text-align: left;"> </span></span></li>
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<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: left;">Take the chill dough out from the refrigerator. Again, roll out into </span><span style="background-color: white; text-align: left;">to </span><span style="background-color: yellow; text-align: left;">22 x 8 inches (55 x 20 cm)</span><span style="background-color: white; text-align: left;"> rectangle vertically with even thickness. Make the third fold of the dough by folding lengthwise into thirds. </span><span style="background-color: #6fa8dc; text-align: left;">Chill the dough for one hour.</span></span></li>
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<li style="text-align: justify;"><span style="text-align: left;"><span style="color: #663300;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">Remove the chill dough from the refrigerator and roll the dough into a </span><span style="background-color: yellow;">16 x 9 inch (40 x 23 cm)</span><span style="background-color: white;"> rectangle vertically with even thickness. Cover with cling wrap and refrigerate for 30 to 60 minutes. The dough can be left in the fridge or freezer and ready to be used. </span></span></span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LT-HqE-AIdihebfeKDpF4slFmodPvXYXEu7feAF1F9jL46xrM-2GBxXXS9gwt6kMTqceCAIY2eA_fMmYEYIVZicAhxRyPBiODGjxf0m5TI8GDWQDtFZbwNe8ihe68Ut3gBZ5N-4L6thv/s1600/Croissant24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LT-HqE-AIdihebfeKDpF4slFmodPvXYXEu7feAF1F9jL46xrM-2GBxXXS9gwt6kMTqceCAIY2eA_fMmYEYIVZicAhxRyPBiODGjxf0m5TI8GDWQDtFZbwNe8ihe68Ut3gBZ5N-4L6thv/s640/Croissant24.jpg" width="640" /></span></a></div>
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<li style="text-align: justify;"><span style="text-align: left;"><span style="color: #663300; font-family: Georgia, Times New Roman, serif;">Make a croissant template with cardboard paper shown below.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2T8jWC6tEO0dNxaIOCSY3uqHKt6HMlpncs_Ye-HyCMp6g20GbTCeWLgRTwkDyNP8XtAC0nnE_QnCZDPBmMm6ltiWVrozh8FjSIX_tkndDxg2f0gey_9dphw8pq_NsZx0QG0XRW2IQBJz/s1600/Croissant21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2T8jWC6tEO0dNxaIOCSY3uqHKt6HMlpncs_Ye-HyCMp6g20GbTCeWLgRTwkDyNP8XtAC0nnE_QnCZDPBmMm6ltiWVrozh8FjSIX_tkndDxg2f0gey_9dphw8pq_NsZx0QG0XRW2IQBJz/s640/Croissant21.jpg" width="418" /></span></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">Prepare a croissant template on a cardboard with </span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: yellow;">9.5 cm across the base and about 9 inches (23 cm) high</span><span style="background-color: white;">.</span></span></i></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Take out the chill dough from the refrigerator and roll out into <span style="background-color: yellow; text-align: left;">24 x 9 inch (61 x 23 cm)</span><span style="background-color: white; text-align: left;"> rectangle.</span></span></li>
<li style="text-align: justify;"><span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">With the triangle template attach on the dough as a guideline. Cut out a triangle dough with knife. </span></span></li>
<li style="text-align: justify;"><span style="text-align: left;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Lengthen the dough by rolling out with a rolling pin. Cut a small slit in the center of the wide end of your dough. Starting at the wide end, roll the dough into a crescent shape. Place on a baking sheet seal side down and repeat with the remaining triangles.</span></span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Glaze the dough with egg wash and cover with a cling wrap. Proof the dough for 2 hours and preheated the oven to 200C. </span></span></li>
<li style="text-align: justify;"><span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">After 2 hours, glaze the dough with egg wash again and bake the dough for 20 minutes or until golden brown.<i> (if using two tray, rotate the tray within 10 minutes)</i></span></span></li>
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<b><span style="color: red; font-family: Verdana, sans-serif;">My little note:</span></b></div>
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<li><span style="color: red; font-family: Verdana, sans-serif;">Proof the dough for 1 hour.</span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: red;">Butter sheet size </span><i style="text-align: center;"><span style="background-color: yellow;">10 inches x 7 inches (25cm x 18cm) </span></i></span></li>
<li><i style="text-align: center;"><span style="font-style: normal; text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: red;">Roll out the dough into</span> </span><span style="background-color: white;"><span style="background-color: yellow;">14 x 10 inch (35 x 25 cm)</span> </span></span></span></i></li>
<li><span style="color: red;"><span style="font-family: Verdana, sans-serif;">Chill dough 6 hours or overnight.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: red;">After laminate dough and butter, roll out the dough </span><span style="background-color: yellow; text-align: left;">22 x 8 inch (55 x 20 cm)</span><span style="background-color: white; text-align: left;"><span style="color: red;"> , chill for 1 hour</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: red;">Second fold, </span><span style="background-color: yellow; text-align: left;">22 x 8 inches (55 x 20 cm)</span></span><span style="background-color: white; color: red; font-family: Verdana, sans-serif; text-align: left;">chill for 1 hour</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="color: red;"><span style="background-color: white;">Third fold, </span></span><span style="background-color: yellow;">22 x 8 inches (55 x 20 cm) </span></span><span style="background-color: white; color: red; font-family: Verdana, sans-serif;">chill for 1 hour</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: red;">Roll out into </span></span><span style="background-color: yellow; color: #663300;">16 x 9 inch (40 x 23 cm)</span><span style="background-color: white; color: #663300;"> </span></span></li>
<li style="text-align: left;"><span style="background-color: white;"><span style="color: red; font-family: Verdana, sans-serif;">Refrigerated for 30 - 60 minutes or overnight (ready to use)</span></span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: red;">For croissant size, </span></span><span style="text-align: justify;"><span style="color: red;"> roll out to make 11 pieces.</span> </span><span style="background-color: yellow;">24 x 9 inch (61 x 23 cm)</span><span style="background-color: white;"> </span></span></li>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com2tag:blogger.com,1999:blog-3789203549430647546.post-84005681867372730732015-09-10T22:37:00.000+08:002015-09-10T22:37:49.109+08:00Snowskin Mooncake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkXDEqX3BOXTqmnTMZ6oQQod-afGBfIeGpC2Xwk9d5XG1dZegaz2ujMLGZNqIr_VwmWsD6x3iQ87Mah0v7pjGCgGmC5YacTt4MAlZCuZechWWQbNfEqPG7FmYGg2MWRgey0-uft01NSwe/s1600/15-09-09-16-44-25-777_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkXDEqX3BOXTqmnTMZ6oQQod-afGBfIeGpC2Xwk9d5XG1dZegaz2ujMLGZNqIr_VwmWsD6x3iQ87Mah0v7pjGCgGmC5YacTt4MAlZCuZechWWQbNfEqPG7FmYGg2MWRgey0-uft01NSwe/s640/15-09-09-16-44-25-777_deco.jpg" width="640" /></a></div>
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Not sure what motivate me to make mooncake this year. After flaky spiral mooncake then Shanghai mooncake follow by traditional baked mooncake then now snowskin mooncake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5NIoY2vP9fm3hUkeywZjm2zspPi79De-sH48acrT2Fzz8Jpz5xy8UvM1e08kbFLRyJF2I5VnC5HqgdYPXAJ4gEwgy0CzfRckVrtjqMxCykBkZo0MUVwIHdxnSamAT6AIYWTWrcYTi3Ed/s1600/IMG_20150910_155030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5NIoY2vP9fm3hUkeywZjm2zspPi79De-sH48acrT2Fzz8Jpz5xy8UvM1e08kbFLRyJF2I5VnC5HqgdYPXAJ4gEwgy0CzfRckVrtjqMxCykBkZo0MUVwIHdxnSamAT6AIYWTWrcYTi3Ed/s640/IMG_20150910_155030.jpg" width="640" /></a></div>
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I don't really eat them after made but I am blessed to have a group of guinea pig on every Thursday cell fellowship. No matter good or bad the food that I have experimented, they got to swallow them all. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCBpwB9rDL34mO0CWFNUOkDUXWddr0UiW8hBp_8JB0sxkwQesbJU6ZT81NmLwsFVHwKn2fz9ru6HE3Qu_AZhgMZmTA1Qi0csYR0rr3BGbI1lJpqg1rz9EPVn_c_3HbCJ-ZhPTjui6J0k7/s1600/IMG_20150910_172218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCBpwB9rDL34mO0CWFNUOkDUXWddr0UiW8hBp_8JB0sxkwQesbJU6ZT81NmLwsFVHwKn2fz9ru6HE3Qu_AZhgMZmTA1Qi0csYR0rr3BGbI1lJpqg1rz9EPVn_c_3HbCJ-ZhPTjui6J0k7/s640/IMG_20150910_172218.jpg" width="640" /></a></div>
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I have tried two different snowskin mooncake recipes and this is the second one I like and should say it is successful as it has a soft skin even after stay in the fridge for few days. Just return the mooncake to room temperature for 5 minutes and we got to a nice soft mooncake to enjoy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56qEs3OTJum2LC44xUAgyIDM9FAKwYTi2DXPi26MrnTXxnKutjJ7nR5-uGEFwxwTA0ucFjtvAPAISkbRk4o8RG2aPRpUPajaoah2QkSBuAri-xrXZTZyBNOeEg4zBjGcneVeuVuO6wdZV/s1600/IMG_20150910_172316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56qEs3OTJum2LC44xUAgyIDM9FAKwYTi2DXPi26MrnTXxnKutjJ7nR5-uGEFwxwTA0ucFjtvAPAISkbRk4o8RG2aPRpUPajaoah2QkSBuAri-xrXZTZyBNOeEg4zBjGcneVeuVuO6wdZV/s640/IMG_20150910_172316.jpg" width="640" /></a></div>
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This good recipe must be from a trustable and humble blogger Happy Home Baking. Please go to her blog for better recipe description. </div>
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Recipe source from <a href="http://happyhomebaking.blogspot.my/2011/09/mid-autumn-fest.html?showComment=1410309822508&m=1#c3172921247236714475" target="_blank">HHB</a></div>
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Makes 6 mini snowskin mooncake </div>
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Ingredients:</div>
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37g cooked glutinous rice flour</div>
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25g icing sugar</div>
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12g shortening,</div>
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45ml cold water</div>
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180g white lotus or black sesame lotus or tiramisu lotus (portion and roll into balls with 30g each)</div>
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* for matcha flavour - Replace cold water with hot water + 1/2 teaspoon matcha powder then chill for about 30 minutes or until very cold.</div>
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* for coffee flavour - Replace cold water with hot water + 1/2 teaspoon granulated coffee then chill for about 30 minutes or until very cold</div>
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* for vanilla flavour - mix cold water with 1/4 teaspoon with vanilla bean paste then add into the flour mixture. </div>
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* for red tea flavour - soak 1 red tea teabag with 70ml hot water then measure out 45 ml red tea and chill in the fridge until cold.</div>
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Shift the cooked glutinous rice flour with icing sugar until well combine. Rub in the shortening with finger tips until the mixture turn crumbly. Add in the cold water and lightly knead to form a smooth dough. Divide into 6 portions with 20g each. </div>
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Place a piece of cling wrap on the working surface, place a dough on the cling wrap and fold in the cling wrap then use a rolling pin to roll out the dough to a flat disc about 7 cm diameter. Tear off the cling wrap and place the dough on hand and wrap in the lotus filling. Roll into a ball shape then coated with some cooked glutinous rice flour. Place the dough into the mould and press to form pattern. Unmould and place in an airtight container then chill in the fridge. Before serve, place at room temperature for for 5 minutes and enjoy.</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com2tag:blogger.com,1999:blog-3789203549430647546.post-32873810903069385432015-08-31T16:20:00.001+08:002015-08-31T16:20:59.777+08:00Shanghai Mooncake <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLmY5Zb0uWgYuLtKJN_bsdro9_uOMfCgHzItLSzm_TWxDxNWHMUxCF8RiDS_aEQ6By6uTW4aBFHZQ7Z1K_4aoHdaimPVQTLH52N-p4XsF7Rthc734KdLBRxGmdbY5pr2dNerxkNXtOEIS/s1600/IMG_20150831_141333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLmY5Zb0uWgYuLtKJN_bsdro9_uOMfCgHzItLSzm_TWxDxNWHMUxCF8RiDS_aEQ6By6uTW4aBFHZQ7Z1K_4aoHdaimPVQTLH52N-p4XsF7Rthc734KdLBRxGmdbY5pr2dNerxkNXtOEIS/s640/IMG_20150831_141333.jpg" width="640" /></a></div>
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After reading a few different mooncake recipes, I notice Shanghai Mooncake is the easiest one for me. My first tasted Shanghai Mooncake was few years back from my good friend Jane.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk3RlHa9V23T_Tk3MncC98fgAuPwOl9HmuQijspx_GJ8CODJqq_5rFL7axdKyNdz7T8oIbdtT9pY_0PNa9h1PmBa7gbmgTgiWh_94UW110pA4NLHCSMvLbEf4cb9YpxUHEAVfbax_8s_Y/s1600/IMG_20150831_141131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk3RlHa9V23T_Tk3MncC98fgAuPwOl9HmuQijspx_GJ8CODJqq_5rFL7axdKyNdz7T8oIbdtT9pY_0PNa9h1PmBa7gbmgTgiWh_94UW110pA4NLHCSMvLbEf4cb9YpxUHEAVfbax_8s_Y/s640/IMG_20150831_141131.jpg" width="636" /></a></div>
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I still remember how tasty her Shanghai Mooncake. I miss her a lot really. Those day she freeze many good stuffs that she bake for me then she will bring all in one time when she took leave to visit me. What a blessing!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YYot5HNTaUdjP7Lmis_HTFVIEG5BVVQgxDD74qUZh6nWL_2E2aTqUXu0sW2ergicEu04ixpMhtX7XQMwcT7Za1QOVKQ8226KxbiD0QCCfRY4IGkrvSo5jRGqdx3USIp71D0ygic2jgIC/s1600/2015-08-28-11-15-39_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YYot5HNTaUdjP7Lmis_HTFVIEG5BVVQgxDD74qUZh6nWL_2E2aTqUXu0sW2ergicEu04ixpMhtX7XQMwcT7Za1QOVKQ8226KxbiD0QCCfRY4IGkrvSo5jRGqdx3USIp71D0ygic2jgIC/s640/2015-08-28-11-15-39_deco.jpg" width="426" /></a></div>
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This mooncake is very tasty as the pastry is totally different from the traditional mooncake. The buttery pastry is so fragrant to go with the less sweet lotus paste. I served the cell group and everyone thumbs up. Definately make this again not only for mid autumn festival but all year round.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKy01LWUdDxJJIUQmhrpgCt0rGEoXr6USPiYwZfHxkeSFSiATL0LGCLo4kIFpnZWaTr-W9uIsoB9fuj_vmgCoFaGeibU-kh4EHhJrcxUtaSsBHI0tVxzBSf_GV140jru66AhDSnvbYMyPK/s1600/2015-08-28-11-16-04_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKy01LWUdDxJJIUQmhrpgCt0rGEoXr6USPiYwZfHxkeSFSiATL0LGCLo4kIFpnZWaTr-W9uIsoB9fuj_vmgCoFaGeibU-kh4EHhJrcxUtaSsBHI0tVxzBSf_GV140jru66AhDSnvbYMyPK/s640/2015-08-28-11-16-04_deco.jpg" width="426" /></a></div>
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Recipe adapted from my favorite blogger <a href="http://eileenlml.blogspot.com/2011/09/blog-post_08.html?m=1" target="_blank">eileen</a></div>
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150g plain flour<br />
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50g icing sugar</div>
25g milk powder<br />
12g custard powder<br />
3/4tsp baking powder<br />
50g shortening<br />
25g vegetable oil<br />
1 medium egg<br />
216Lotus paste<br />
216 Sesame Lotus paste<br />
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1. Mix all the dry ingredient together until well combined.<br />
2. Rub in the shortening with fingers tip. Then gradually add in the vegetable oil. And finally mix in the egg.<br />
3. Divide the dough into 12 portions at 29g each. Flatten each dough and wrap in the fillings.<br />
4. Egg wash the pastry and bake in a 180C preheated oven for 20 minutes until golden brown.<br />
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<br />Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com2tag:blogger.com,1999:blog-3789203549430647546.post-37405077699809601492015-08-31T16:20:00.000+08:002015-08-31T16:20:51.571+08:00Purple Sweet Potato Cheese Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjauFqly8mAWKTkJkH1KBOnlsGWU30pAGvylD2cs6RHL7-5tJfwZ9hZ1d1igJWJKIEN4WKsFIHer_jDFTawm5c7wYyPlrSQoDjnolaZCcoGKiS9DwH4B0sEz3bGsMJ4dRoNXTOGF3ZKmdi/s1600/IMG_20150830_143441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjauFqly8mAWKTkJkH1KBOnlsGWU30pAGvylD2cs6RHL7-5tJfwZ9hZ1d1igJWJKIEN4WKsFIHer_jDFTawm5c7wYyPlrSQoDjnolaZCcoGKiS9DwH4B0sEz3bGsMJ4dRoNXTOGF3ZKmdi/s640/IMG_20150830_143441.jpg" width="640" /></a></div>
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Using root vegetables is really a good idea to make our bread softer and fluffier which we don't have to add any chemical agent for homemade bread.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVv2oLBvWK-Z6sWtBfZLUY_kXZdUS5PPXEcdcI9lk78EndyUN4ycF9mGQnFdqCtOA4uZCMbYZ_gN3mZBWHefrhbi4R_sPhDEOlwiV-VTXkeC6U8IsDpqT3IN1Qkv5rK1lM9vhplv7Qh6fU/s1600/2015-08-30-14-23-59_deco-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVv2oLBvWK-Z6sWtBfZLUY_kXZdUS5PPXEcdcI9lk78EndyUN4ycF9mGQnFdqCtOA4uZCMbYZ_gN3mZBWHefrhbi4R_sPhDEOlwiV-VTXkeC6U8IsDpqT3IN1Qkv5rK1lM9vhplv7Qh6fU/s640/2015-08-30-14-23-59_deco-1.jpg" width="640" /></a></div>
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I have been using my comfort root vegetables recipe for years such as potato, sweet potato, pumpkin and purole sweet potato and this time I like to give a try on my favorite food blogger recipe, <a href="http://eileenlml.blogspot.com/2011/04/blog_06.html?m=1" target="_blank">eileen</a>. I replace the potato to purple sweet potato. </div>
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The bread is very soft and fluffy. As it will be served as our dinner roll and sandwich bun, I sprinkle some cheddar on top for extra texture. Will keep this recipe as another choices of root vegetable bread making in our menu. </div>
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Recipe:</div>
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300g bread flour</div>
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130g purple sweet potato (steamed and mashed) </div>
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50g caster sugar</div>
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1/4 tsp salt</div>
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17g whole egg</div>
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8g yeast</div>
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80g fresh milk</div>
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50g unsalted butter</div>
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Add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time and continue for the kneading process until machines stop.</div>
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Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 1 hour.</div>
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Divide the dough into 9 equal pieces about 70g. Cover with cling wrap and rest for 10 minutes.</div>
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Roll each dough into a smooth and round ball shape. Place them on a baking tray attached with baking paper. Cover with cling wrap and proof for 1 hour.</div>
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Preheat the oven to 190C. Egg wash the dough and sprinkle with some cheddar cheese on top. Bake for 20 minutes on the lower rack.</div>
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Take out the buns from the oven and transfer the bread on a wire rack and tear off the baking paper to cool. </div>
Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com6tag:blogger.com,1999:blog-3789203549430647546.post-88498283561490393352015-08-29T15:08:00.002+08:002015-08-29T15:08:48.484+08:00Traditional Mooncake<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Ftkw8K290WB6-3niNjBn_eJ7ye_OA8SIw7vjZxNoDB6C1DqSu0pOvpwGPKhj9tmRU7vASkNFpl-q4MHvgcQKNyDOlF2fpuLCGXcH0QxdMPiKtc1LnM18D5li5Dkq60cbcsOcbpzHP3hyphenhyphen/s1600/IMG_20150828_144918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Ftkw8K290WB6-3niNjBn_eJ7ye_OA8SIw7vjZxNoDB6C1DqSu0pOvpwGPKhj9tmRU7vASkNFpl-q4MHvgcQKNyDOlF2fpuLCGXcH0QxdMPiKtc1LnM18D5li5Dkq60cbcsOcbpzHP3hyphenhyphen/s640/IMG_20150828_144918.jpg" width="640" /></a></div>
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I am not sure what has motivate me on making mooncake this year. As for me, I don't enjoy mooncake very much or may be just had a piece during the actual day of mid autumn festival. When I passed by a baking supply shop recently, I saw many people was grabbing their mooncake ingredients and mould ready to make their very best products for family, I curious! I even heard some lady said making moon cake is actually very easy because nowadays many ready lotus paste, we just need to make the mooncake skin. That I curious too! I hop over my most respect and favorite blogger <a href="http://happyhomebaking.blogspot.com/2011/09/traditional-mooncake.html?m=1" target="_blank">Happy Home Baking</a> website and took a look and read through her recipe. Then my hand start itchy and try to make some. Here came out my very first attempt of traditional mooncake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzE0ebkS5jvzqOZ-o8-fWqw9Ug-XrPlI2dPLZ4thoaszPZ4uLNCcsaC_YZ4r5AUnsnY2JIduDr5xXumyLJDuYEhyphenhyphenn_pZGb0ujfXjIsEP8lJhAxdJm5UVXOlb4ffDGKt56hHLcs-tRhGDh/s1600/IMG_20150828_144632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzE0ebkS5jvzqOZ-o8-fWqw9Ug-XrPlI2dPLZ4thoaszPZ4uLNCcsaC_YZ4r5AUnsnY2JIduDr5xXumyLJDuYEhyphenhyphenn_pZGb0ujfXjIsEP8lJhAxdJm5UVXOlb4ffDGKt56hHLcs-tRhGDh/s640/IMG_20150828_144632.jpg" width="640" /></a></div>
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I start with a small mould as I afraid I couldn't handle the dough well. I am quite enjoying in the process of making. Rolling and shaping is fun actually. The texture is nice as I manage to wrap it with thinner skin. With super low sugar lotus paste, my husband and cell group members enjoy very much.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuTLIY1Bi3nlZ_OW7iXGPeuWzRr0vGTeZBRkkKfkVy6Or8zFlk1XeJd9C2XBdwpTb-pXLEkl6x4_8phaaB_mxJqNnoF-BQgU24nO489tovNc-rePhwxCgCAzD-NDFxuTEvtjqlPnBJbjv/s1600/IMG_20150828_144755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuTLIY1Bi3nlZ_OW7iXGPeuWzRr0vGTeZBRkkKfkVy6Or8zFlk1XeJd9C2XBdwpTb-pXLEkl6x4_8phaaB_mxJqNnoF-BQgU24nO489tovNc-rePhwxCgCAzD-NDFxuTEvtjqlPnBJbjv/s640/IMG_20150828_144755.jpg" width="640" /></a></div>
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Very glad I could make it and people enjoy it although I didn't. I must say the quality not as good as those restaurant or branded mooncake. Theirs are really fine products whereas my mooncake is definately very homemade. However, it is good to experience the process.<br />
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For better recipe description, please visit <a href="http://happyhomebaking.blogspot.com/2011/09/traditional-mooncake.html?m=1" target="_blank">HHB</a><br />
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Recipe:</div>
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Hong Kong flour 水仙粉 100g</div>
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Golden syrup 70g<br />
vegetable oil 20g<br />
Alkaline water 2 - 3g<br />
Lotus paste 420g<br />
Melon seeds 40g<br />
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Combine the golden syrup, vegetable oil and alkaline water in a bowl. Mix in the Hong Kong flour 水仙粉 with a spatula fold them until become a smooth dough. Cling warp the dough and chill for overnight.<br />
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Mix the lotus paste with Melon seeds then divide into 13 portions, about 35g each.<br />
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Divide dough into 13 portions, about 12g to 13g each. Prepare a cling wrap line on a working surface. Place a dough on the left side and fold the cling wrap from right to left cover the dough. Use a rolling pin to flatten it to a round disc shape about 8 cm diameter. Open the cling wrap from left to right, take out the cling wrap together with the flatten dough and place on the balm of your hand. Tear off the cling wrap and shape into a ball.<br />
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Place the ready ball dough into a mooncake mould to press and release on a baking tray with lined baking tray.<br />
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Spray some.water on the ready bake mooncake and bake in 180c preheated oven for 10 minutes at middle rack. Take out the tray from the oven and let them rest for 15 minutes at room temperature.<br />
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Egg wash the mooncake and place them back to the oven continue to bake for 15 minutes.<br />
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Let it cool on a wire rack when done. After completely cool down then store in an airtight container to leave for 3 days before serve.</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com1tag:blogger.com,1999:blog-3789203549430647546.post-61303564139186448312015-08-24T15:04:00.000+08:002015-08-26T14:24:08.806+08:00Ogura Layer Cake<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOByh-hHzF5ALAKf3cniq9YMuQmrbT6qeLFpdxPDpOVQtMGqJ1UBT5WiEV1L9yDnXJ4bsEpWCwFVBmDn906fPH3-S-XohCyt9Sa4Zm9Eah07EtdVVHTec28pKLKPVZGABpMgj7ocIehru/s1600/IMG_20150823_141953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOByh-hHzF5ALAKf3cniq9YMuQmrbT6qeLFpdxPDpOVQtMGqJ1UBT5WiEV1L9yDnXJ4bsEpWCwFVBmDn906fPH3-S-XohCyt9Sa4Zm9Eah07EtdVVHTec28pKLKPVZGABpMgj7ocIehru/s1600/IMG_20150823_141953.jpg" width="640" /></a></div>
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There are some extra ogura cake left on my previous bakes of <a href="http://www.gracekitchencorner.blogspot.com/2015/08/profusion-roll.html?m=1" target="_blank">profusion cake 缤纷香卷</a>. There are quite messy and broken pieces. However, it is a waste if just throw them away. So I decided gather them together to make a very small cake in about 5 inches wide and height. To give a nice tasty texture, I go for my favorite lemon curd dressing and sandwich them together with fresh cream.<br />
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This little cake tasted very light and refreshing. Imagine the cool and light texture of ogura cake with the lemony curd and accompany with some fresh cream which I don't feel to stop any bite after another, just like eating cloud.<br />
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The uneven structure of the layered cake looks quite nice too although they were previously messy and in broken pieces. Now they looks lovely and tasty. </div>
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How I put them together:</div>
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Whip 200ml fresh cream with 1 tablespoon confectional sugar and a teaspoon of vanilla extract. Keep in the fridge and ready to use.<br />
For the Lemon Curd, please refer to <a href="http://gracekitchencorner.blogspot.com/2014/05/lemon-gateau_15.html?m=1" target="_blank">Lemon gateau recipe</a>. Half the portion for this little cake will do.</div>
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On a serving plate, connect and join the broken pieces of strips cakes into spiral circle pattern (pink color first). Apply some fresh cream and a layer of lemon curd. </div>
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Second layer, join the brown color cakes and apply some cream and lemon curd then the third layer join together the grreen cakes. Cover the whole cake with fresh cream then keep in the freezer until the cream harden. Pour leftover lemon cud on the cake and spread evenly. Garnishing with some berries and chill in the fridge and ready to serve. Best serve cold. </div>
Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-4392145277186058422015-08-23T16:24:00.000+08:002015-08-23T16:24:58.417+08:00Profusion Roll 缤纷香卷<div style="text-align: justify;">
Thinking of whether or not to post this recipe as it did not turn out nicely. But finally I did it so as a record and reference for my future attempt.<br />
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This is my favorite childhood cake that baked by my dear mum. We always feel so impress whenever mum make this cake. Not only it looks pretty and also yummy as it's served cold.<br />
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We miss this cake over the years but mum said she already retired from the kitchen and she lost the recipe too. Oh dear, how can I figure out the recipe as my siblings keep begging me to make this as mum did. With my eye close and head bow over days and nights, trying to recall and imaging how mum did it when I was just 5 years old. Could you imagine how difficult to recall everything after 30 years? Oppss.. I've accidentally mention my age. Hehe....<br />
With my limited baking knowledge and experience, I started to plan from the sponge cake with color using ogura cake recipe.<br />
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As for the cream, I knock my head and keep turning my tongue to recall which cream should it be sandwiched in the cake. I am glad that I able to recall the texture and start with experiment with swiss meringue butter cream.<br />
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My very first attempt on this cake is quite disappointed for me as I didn't assemble it as nice as mum did. The roll should be in very square shape and each colors inside the roll should be neatly arranged. When my mum saw the cake she knew what went wrong and that tips really help me for my next attempt. The cream between the gaps of each color cakes is too much. It should be half of the cream that I spread so that the color cakes looks more appealing not the cream.<br />
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Layer and stacking every strips of the colored cakes really not an easy job. The ogura cake is very light and soft to handle and spreading the cream on them has to be gentle too.<br />
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The cake doesn't look neat and nice that my hearts drop into deep sea. However, a little award from the texture and taste that won back a little smile on my face. Closing my eye to have every bite of the cake really feel like I'm eating mama' s wonderful cake. Now, I got to practice until it is well presented and serve my siblings and relatives with mama wonderful creation during Xmas.<br />
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Colored ogura cake 36 x 27 cm baking tray</div>
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(A)<br />
Vegetable oil 45g<br />
Full cream Milk 60ml<br />
Salt 1/4tsp<br />
Egg yolk 100 g <br />
Whole egg 1<br />
Cake flour 65 g<br />
(B)<br />
Egg white 200g<br />
Caster sugar 65g<br />
Tartar powder 1/2 tsp<br />
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1 teaspoon cocoa powder<br />
1 teaspoon green tea matcha powder<br />
2 tablespoon raspberry puree<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmhYwCK2bJjykpdnCnJ6wPMt5fkJvQY0moDiUP2PWVgJw-JCCXSGP3JcA6GegW5im7fpmV_8K9t8LCn8gt0-G5N0UKs2Txnv5y_a8Of_Gb8T2aBTME4aUGqJUqOXKSINjdRGm_xsuIbbT/s1600/2015-08-20-18-36-37_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmhYwCK2bJjykpdnCnJ6wPMt5fkJvQY0moDiUP2PWVgJw-JCCXSGP3JcA6GegW5im7fpmV_8K9t8LCn8gt0-G5N0UKs2Txnv5y_a8Of_Gb8T2aBTME4aUGqJUqOXKSINjdRGm_xsuIbbT/s640/2015-08-20-18-36-37_deco.jpg" width="640" /></a></div>
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<ol>
<li>Line the base of a pan with baking paper. Divide three rectangular portion into about 12 X 27cm shape with baking paper. </li>
<li>Mix together ingredients (A). Weight the batter and sperate them into 3 bowls with equal portions. </li>
<li>Mix in the cocoa powder to a portion, green tea another portion and raspberry puree for another portion. Combine well and set aside.</li>
<li>Beat the egg whites until frothy then add the tartar powder. Gradually add in the caster sugar in 3 batches and keep beating until stiff peak foam. The meringue is slightly curd to one side when the whisk is lifted up and presenting smooth shinny texture.</li>
<li>Weight and divide the meringue into 3 portions and fold them into mixture (A) until well combined. </li>
<li>Pour into the prepared pan each color a roll. Put a tray at the lowest rack in the oven then pour enough of hot water. Place the batter on the second lower rack then steam bake at 160C preheated oven for 20 to 25 minutes.</li>
<li>After baked, remove the cake from the oven and unmould and tear of the baking paper and then cool on a wire rack.</li>
<li>Once they completely cool down, cut the colored ogura cake into 3 portions and each strips is equally 2 cm thickness. Total is 3 green strips, 3 brown strips and 3 pink strips.ain vanilla sponge roll 38cm x 27cm baking tray</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFdV0SHYafjWjCqjlQJXcbYV5x6_MKHd1_8R6fzdiiE1e1cZ7WgZHl1U_bmlKTtQbfJg-q_IaXNavUqF2pg7OeHydAEMvxRPW5Sg9vDRTzvL-kkBJlX5sKtaUDeC4CrAeBp9deAhGq_J0/s1600/2015-08-20-18-34-14_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFdV0SHYafjWjCqjlQJXcbYV5x6_MKHd1_8R6fzdiiE1e1cZ7WgZHl1U_bmlKTtQbfJg-q_IaXNavUqF2pg7OeHydAEMvxRPW5Sg9vDRTzvL-kkBJlX5sKtaUDeC4CrAeBp9deAhGq_J0/s640/2015-08-20-18-34-14_deco.jpg" width="426" /></a></div>
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Unsalted butter 40g<br />
Egg yolk 100g<br />
Caster sugar 20g<br />
Egg white 160g<br />
Caster Sugar 75g<br />
Plain flour 55g<br />
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<ul>
<li>Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.</li>
<li>Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam.</li>
<li>Fold the egg yolks into the egg whites then gently fold in the shifted flour.</li>
<li>Pour some egg mixture into a clean bowl then mix in the melted butter until well combine. Pour back into the egg mixture and mix gently until everything well combine.</li>
<li>Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 12 minutes. Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.</li>
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Swiss meringue butter cream</div>
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200 g sugar</div>
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120 g egg white</div>
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340 g unsalted butter, soft but not too soft</div>
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Mix egg white and sugar in a double boiler with hand whisk. Stir until the sugar dissolved.</div>
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Remove form the double boiler and beat with electric mixer until stiff peak foam.</div>
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Change to a K hook blade start beating at medium high speed and gradually add in butter a cube at a time until a smooth and spreadable cream.</div>
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To assemble the cake:</div>
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Place the vanilla sponge cake on a piece of cling wrap which is bigger than itself. The sponge cake brown side face up.</div>
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Spread about 6 cm wide of SMB on the vanilla sponge at the left side then place a strips of brown ogura cake at the left side on the cream. Thinly spread some cream around the brown cake then place a strip of green cake beside the brown cake. Spread thinly with cream then place a pink cake on the side. Spread some cream around it. </div>
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Follow the same way above make the second layer start from green, pink and brown then the third layer pink, brown and green. </div>
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Spread evenly the side left, right and top of the layered cake then gently fold the vanilla sponge cake over from right to left. Press lightly and use little cream to seal the gap. Cling wrap the roll and keep refrigerate for overnight. </div>
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Trim the side and slice the cake with a sharp knife straight away down. Do not saw the cake. It is best serve cold.</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-35519022858150073202015-08-20T13:47:00.001+08:002015-08-20T13:47:38.314+08:00Milky Matcha Marble Bread <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQZDajDt7nDCPxnaVwTorzLR0P0HvdnuEO1UWon2UzzXoo9nUmV4YOAI_cXVFSl_a0uNzPCWiArhJ9a0vv4z4qpDCQh4S2EUZej_tp5x4TREwFkzrFtcSLctniaN7GS0FSgofSdX1G_Xy/s1600/2015-08-19-12-00-26_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQZDajDt7nDCPxnaVwTorzLR0P0HvdnuEO1UWon2UzzXoo9nUmV4YOAI_cXVFSl_a0uNzPCWiArhJ9a0vv4z4qpDCQh4S2EUZej_tp5x4TREwFkzrFtcSLctniaN7GS0FSgofSdX1G_Xy/s640/2015-08-19-12-00-26_deco.jpg" width="426" /></a></div>
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Ever since I got my bread maker, I have not make any square loaf of bread. Here comes a good excuse that the bread maker really do a good job for my daily bread really. I do miss square loaf, especially when I'm looking for square bread for my square sandwiches. Another reason that I bake this as I'm quite bored with a plain bread looking which fully produced from my bread maker. So, I try to squeeze in some time during the weekend to make a bread manually with some marble effect. However, the marble effect doesn't looks outstanding but the texture is absolutely good. Very satisfy with the compact soft texture yet with nice structure. Although the green effect doesn't look appealing to the eye, the green matcha gives very nice smell on the bread indeed. It s good to produce bread manually by hands when I able to.<br />
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Recipe:<br />
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150g fresh milk<br />
35g egg<br />
25g caster sugar<br />
5g salt<br />
250g bread flour<br />
4g Instant yeast<br />
38g butter (unsalted)<br />
1 teaspoon matcha green tea powder<br />
1 tablespoon water<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj36-hrjmtH5guF047iisX2VRecqQccSbv5KTmb5vdF-TIypFz112FdO4GRlz74I_H8xjC8Cy5OIou_2sWtUjjENVTJgPmd7TdIkCK7I4cJ7HFed-lLk-LFf1QlZR4BUXMUC2v7srA7n76/s1600/2015-08-19-20-53-27_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj36-hrjmtH5guF047iisX2VRecqQccSbv5KTmb5vdF-TIypFz112FdO4GRlz74I_H8xjC8Cy5OIou_2sWtUjjENVTJgPmd7TdIkCK7I4cJ7HFed-lLk-LFf1QlZR4BUXMUC2v7srA7n76/s640/2015-08-19-20-53-27_deco.jpg" width="480" /></a></div>
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Place all the ingredients into the bread maker pan except yeast. Knead the ingredients at function 11 for 15 minutes. (Or knead all the dough with a dough hook mixeer)<br />
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Switch off and on again choose function 11 for the second kneading and add yeast this time. Kneading until 15 minutes finished.<br />
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Take out the dough divide 2 portions . One portion is 3/5 from the dough and another is 2/5. The large portion keep in the fridge with cling warp. The small portion add a teaspoon of green tea powder. Use hand knead a little then put it back to the pan to knead at program 11. Gradually add a tablespoon of water with two drops at a time until the color well mixed.<br />
Bring the plain dough out from the fridge .proof together with the color dough for 60 minutes. punch out the air and rest 15 minutes. Wrap the small one in to big one to form ball shape. Then use a rolling pin to roll longish shape.. Roll them back like swiss roll then cut with knife into 3 equal portion. Place in a bread pan proof 60 minutes then bake at 190'C 25 minutes.<br />
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-26267328992228503382015-08-17T15:34:00.000+08:002015-08-17T15:34:45.031+08:00Baileys Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiT-D5jHyamhYAbbbiU2xK-s6i_hobU_GsyuU1N4rMuQV1Qok0egrx8dV-B2PyN_nS6QEAIoJ6xO_MFSubxZ4M9C4PmhwGhoC3O8lHjSJGOQAKGJs1bkfm6IyqocsXolWmCytnqzv83Ke1/s1600/Baileys+Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiT-D5jHyamhYAbbbiU2xK-s6i_hobU_GsyuU1N4rMuQV1Qok0egrx8dV-B2PyN_nS6QEAIoJ6xO_MFSubxZ4M9C4PmhwGhoC3O8lHjSJGOQAKGJs1bkfm6IyqocsXolWmCytnqzv83Ke1/s640/Baileys+Cheesecake.jpg" width="640" /></a></div>
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Another cake I had prepared for a party recently is baileys cheesecake. The most easier cheesecake to prepare with lots of positive feedback especially for a cheesecake lover. This recipe already in my blog for few years but I like to jot it down again to keep a record for my future reference as the size of the pan and the baking method has a little different. Using the same amount of ingredients but baked in a larger 9 inches square pan. Of course, the amount of the the base ingredients is different as the pan is larger so the digestive biscuits need to be added more. I didn't bake in water bath for the cheesecake but steam bake meaning that a tray of water was placed at the lowest rack then the cheesecake place on the second lower rack. Baking times has reduced a little as the cheesecake is thinner than the previous one and finally the result is equally good as my previous one. Portion the cake into small slices look pretty nice for a party.</div>
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<span class="Apple-style-span" style="line-height: 20px;"><u><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 9 inches square pan:</span></u></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">For the crust:</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-style-span" style="line-height: 20px;">250g digestive biscuits</span><br /><span class="Apple-style-span" style="line-height: 20px;">125g unsalted butter, melted</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-style-span" style="line-height: 20px;">For the cheesecake:<br />500g cream cheese, at room temperature<br />100g sugar<br />1/4 tsp salt<br />1 teaspoon pure vanilla extract</span><span class="Apple-style-span" style="line-height: 20px;"> </span><br /><span class="Apple-style-span" style="line-height: 20px;">2 large eggs, at room temperature</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-style-span" style="line-height: 20px;">200ml sour cream</span><br /><span class="Apple-style-span" style="line-height: 20px;">80ml baileys </span><br /><span class="Apple-style-span" style="line-height: 20px;"><u>Method:</u></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To make the crust:</span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">Lined the springform pan with baking paper.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix the digestive biscuits crumbs with the melted butter together in a bowl. Layer the crumbs into the pan evenly. Place it into the fridge while you preparing the cheesecake batter.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 160°C and put a kettle of water on to boil.</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">To make the cheesecake:</span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">Beat the cream cheese with sugar, vanilla and salt until creamier and sugar dissolve. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add in the eggs one at a time and mix until just combine.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix in the sour cream and baileys. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into pan that lined with the digestive biscuits. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Put a shallow pan at the lowest rack in the oven and pour enough boiling water into pan. Place the cheesecake batter in the second lower rack.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake the cheesecake for 1 hour. Turn off the oven's heat leave the cheesecake in the oven for 30 minutes then with door ajar another 30 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Then, let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly with cling wrap and chill the cake for overnight</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">At serving time, use a hot knife to potions the cakes. Enjoy!</span></li>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com1tag:blogger.com,1999:blog-3789203549430647546.post-57341403204602978402015-08-17T09:57:00.000+08:002015-08-17T09:57:31.915+08:00Fruit Pound Cake<div style="text-align: justify;">
I realise that not many Asian appreciate fruit cake, I mean those butter cake filled with plenty of dried fruits that soaked with liqour for certain of time. However, my parent and siblings like this kind of cake and ask for more liqour to be added in their fruit cake. I only do it for them once a year as the cake need times to sit in the freezer and to be fed with liqour until mature enough to serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF4jjfMX6mHnZaKFsW4y82g4mEAuAmEyp9SDUP3USTrQi-VFENdDbpX97hwbT1Il4raOrAxpK65lVQYelReG6Xo47fP4t_cYccoSu4TCARQQV_i_kQUV7HClIVTlPG0_CLLVy4WAfe2n2/s1600/2015-08-15-15-35-21_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF4jjfMX6mHnZaKFsW4y82g4mEAuAmEyp9SDUP3USTrQi-VFENdDbpX97hwbT1Il4raOrAxpK65lVQYelReG6Xo47fP4t_cYccoSu4TCARQQV_i_kQUV7HClIVTlPG0_CLLVy4WAfe2n2/s640/2015-08-15-15-35-21_deco.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="background-color: transparent; font-size: x-small;"><i>Japanese style of light fruit pound cake</i></span></div>
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This fruit pound cake wasn't mature enough as I did it in a rush for a party. The dried fruit was only soaked for a week and I didn't have chance to feed them more liqour at all. So this fruit cake had just a mild taste of rum. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1jUNZqhR26NK0WxpXFAJZpgpu7qil0VM4B3fQ8uzgLSLONfoGWafayg4k97qHzXLV2yBMHBE6tDYwc06j4UPC4QpmXIl3h9m5qbR9VIFQDSKBbebdg9W_jg99TCBsYFq-Dhrup1Lem-6/s1600/2015-08-15-15-37-50_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1jUNZqhR26NK0WxpXFAJZpgpu7qil0VM4B3fQ8uzgLSLONfoGWafayg4k97qHzXLV2yBMHBE6tDYwc06j4UPC4QpmXIl3h9m5qbR9VIFQDSKBbebdg9W_jg99TCBsYFq-Dhrup1Lem-6/s640/2015-08-15-15-37-50_deco.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="background-color: transparent; font-size: x-small;"><i>Not a traditional fruit cake bake with dark brown sugar but a light colour to</i></span><span class="Apple-style-span" style="font-size: x-small;"><i> present a colourful fruit cake</i></span></div>
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The method of making this fruit cake also different from my previous traditional baked fruit cake. It is a Japanese style of making pound cake which added with dried fruits. If you get into deeper study of pound cake making, the cake wasn't made from the method of separate egg whites and yolks but Japanese recipe did. They use to beat the butter, sugar, egg yolks then fold in the white meringue and flour alternatelly because they are much appreciate the light texture of pound cake just quite similar to the recipe I baked previously like <a href="http://gracekitchencorner.blogspot.com/2010/04/lemon-pound-cake.html?m=1" target="_blank">Lemon Pound Cake</a> and <a href="http://gracekitchencorner.blogspot.com/2015/08/marble-pound-cake.html?m=1" target="_blank">Marble Pound Cake</a>.</div>
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This fruity pound cake is well accepted and majority enjoyed in the party. Very glad they appreciate the texture. My hubby wasn't a fruit cake person but he likes it this way.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdo_JOVGVfMSnkwmbh-NcRHclovPOpsRo5G-2szqSsEjvxpvLJdyvOYnDW14jcF02lhpB-Bxc6zodFFDFu9nRbmLtvcB0DAXdHLxeYaS6LxuKHXDlwNQsUt8ysIfxe_uToi3l0Z1OdDUL/s1600/2015-08-16-09-42-19_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdo_JOVGVfMSnkwmbh-NcRHclovPOpsRo5G-2szqSsEjvxpvLJdyvOYnDW14jcF02lhpB-Bxc6zodFFDFu9nRbmLtvcB0DAXdHLxeYaS6LxuKHXDlwNQsUt8ysIfxe_uToi3l0Z1OdDUL/s640/2015-08-16-09-42-19_deco.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="background-color: transparent; font-size: x-small;"><i>a better way of baking fruit cake to serve in an Asian party</i></span></div>
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Recipe for pound cake pan 18 x 8 x 6.5cm</div>
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100g plain flour</div>
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30g ground almond</div>
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1/3 teaspoon baking powder</div>
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120g salted butter</div>
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35g caster sugar</div>
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2 egg yolks</div>
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2 lemon zest</div>
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2 tbsp homemade lemon juice</div>
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2 egg whites</div>
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40g caster sugar</div>
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120g mixed dried fruits (dried cranberries , dried apricot, sultanas) soak with liqour either brandy, rums or cointreau for a week or up to a year. Before use, drain and dry the dried fruits on a sieve and clean towel. Add a big handful of plain flour to coat the dried fruits and sieve away the access flour.</div>
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Grease and line the pound cake pan with baking paper. Shift the flour, baking powder and ground almond.</div>
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In a clean bow, beat the butter then gradually add in the caster sugar until the sugar dissolved into the butter and the mixture become fluffy and pale in color. </div>
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Mix in the egg yolk one at a time and beat until just combine. Then mix in the lemon zest and lemon juice until just combined.</div>
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In another clean bowl, beat the egg whites with a pinch of sugar until the bubbles appear then add 1/3 of the sugar. Gradually beat in the rest of the sugar until the egg whites become stiff peak foam. Gently fold in half the egg whites into the butter mixture, don't have to mix too much. Then mix in half of the flour ingredients and combine everything. Gently fold in the remaining egg whites then add the remaining flour ingredients then the dried fruits until just combined. </div>
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Fill the cake pan with the batter. </div>
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Bake in a 180C preheated oven for 15 minutes. When the batter set and it start to expand, open the oven door and use a knife to cut a line at the center of the batter, lower down the temperature to 170C continue to bake for 40 minutes or until and skewer insert into the cake and come out clean. Be careful not to over bake the cake as you dont want a hard dry cake. </div>
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Let it cool down on a wire rack and keep in an airtight container either at room temperature or in the fridge. </div>
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For a mature taste of liqour, poke holes on the cake with a skewer, brush some liqour from the top then cling wrap the cake then another layer of aluminium foil. Place in the freezer. Take it out twice a month to feed some liqour on the cake until mature enough for your taste bud.</div>
Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com5tag:blogger.com,1999:blog-3789203549430647546.post-17508332228901029402015-08-16T09:47:00.000+08:002015-08-17T10:01:31.567+08:00Chocolate Milk Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlw41rKNK9CG4xfaec0An5LMLUBYSfWd0mxWDgis5UceJcIPT5wowVM4Q2U-Wzj1MqeCsR7HmFQlZfkGGImDIy8L9u0Y-4P9txALvyIWFtLo5sdqD5wchcSywSvoTIiMWCA8PwEJNWGi3/s1600/IMG_20150816_090316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlw41rKNK9CG4xfaec0An5LMLUBYSfWd0mxWDgis5UceJcIPT5wowVM4Q2U-Wzj1MqeCsR7HmFQlZfkGGImDIy8L9u0Y-4P9txALvyIWFtLo5sdqD5wchcSywSvoTIiMWCA8PwEJNWGi3/s640/IMG_20150816_090316.jpg" width="640" /></a></div>
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Trying out another recipe with my bread maker to fully produce a loaf of milky chocolate bread. Very satisfy with the result and that's mean other than sweet potato or pumpkin bread, I have another option to let the bread maker to produce different bread. And yet, this is straight dough method which I don't need to steam the potato or pumpkin to bake a bread in case I don't have them at home. Still the same using the function 3 with my panasonic bread maker at medium crust setting to get it done in 4 hours 20 minutes.</div>
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The bread is bouncy soft which gives a nice texture. This bread has become one of our daily bread menu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74tjDSEbbmbf_OXBRzlwOLSRe_SJJUZkIiJ2hB1rSekW7f8bniPbLKLA0TcwCQfgjVHPPxhDmb7lFyRPdmwcE9_DzaRscOlf5P1ZtXnHpZdxd8V-Cx2j8X4wVTDjZIcnGXTBrGYgNW28Y/s1600/2015-08-17-09-52-08_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74tjDSEbbmbf_OXBRzlwOLSRe_SJJUZkIiJ2hB1rSekW7f8bniPbLKLA0TcwCQfgjVHPPxhDmb7lFyRPdmwcE9_DzaRscOlf5P1ZtXnHpZdxd8V-Cx2j8X4wVTDjZIcnGXTBrGYgNW28Y/s640/2015-08-17-09-52-08_deco.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="background-color: transparent; font-size: x-small;"><i>Replace chocolate milk to full cream or fresh milk to produce a white plain loaf. It is equally nice and soft.</i></span></div>
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Ingredients for Panasonic bread maker program 3 with medium crust setting. Process takes 4:20 minutes to complete. </div>
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150g Dutchlady chocolate fresh milk (or fresh milk for white loaf)</div>
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35g egg</div>
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25g caster sugar</div>
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5g salt</div>
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250g bread flour</div>
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4g Instant yeast</div>
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38g butter (unsalted)</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-84151402516958538602015-08-14T13:59:00.000+08:002015-08-14T13:59:52.642+08:00Sambal Ikan Bilis Pumpkin Bun<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_KDPmU8rZSblH4P0LMAGrUKnx7oH2ynm5p8RDb5onNs9Bnftqh7iP_5mL_7EV9ivvuFi13dKnunVrJWzuKP9Cjp9odNvrRrs0s8xkspqABUBqsXXVgjZj63_PceMDckNP1oysv5JYSJV/s1600/2015-08-13-20-44-29_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_KDPmU8rZSblH4P0LMAGrUKnx7oH2ynm5p8RDb5onNs9Bnftqh7iP_5mL_7EV9ivvuFi13dKnunVrJWzuKP9Cjp9odNvrRrs0s8xkspqABUBqsXXVgjZj63_PceMDckNP1oysv5JYSJV/s640/2015-08-13-20-44-29_deco.jpg" width="426" /></a></div>
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These juicy and spicy buns are just so appetising. I used leftover Nasi lemak sambal to make them into buns for breakfast and some for cell group gathering.</div>
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Greedy me for adding too much sambal causing myself had difficulties to roll them and some even overflowed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSA20DWe1Cdj4bPCmMnEFTHUliy9PlwoA3KSfZxkDUaoVr2W2jmTA2L4EKfHL7d-ToT09ZU0MhVSY2RY9cyCFa6p9qyIdxV8WgBoopJwY_scMLhV54muysf7HS50KYiAOmXA7B51Oja3Op/s1600/IMG_20150813_113842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSA20DWe1Cdj4bPCmMnEFTHUliy9PlwoA3KSfZxkDUaoVr2W2jmTA2L4EKfHL7d-ToT09ZU0MhVSY2RY9cyCFa6p9qyIdxV8WgBoopJwY_scMLhV54muysf7HS50KYiAOmXA7B51Oja3Op/s640/IMG_20150813_113842.jpg" width="640" /></a></div>
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The buns was made from pumpkin puree that gives nice color and soft texture too. During the baking, the whole house smell like a bakery shop and that's definately the pandan leaves which has enhanced the flavour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrEE7KgYES29XMgN1WGEuxYj-8xp7h59T7Dwy-SWyNAXnZRXSQ6jFHaIJY6Azkyg4c_v4oiHVar2FxD0cKIxO_jaLM6PDBn0VWwlnGHAmJu1FPYZkirm_wm5JmuE87gB3M8Y1P9xoiYOz/s1600/2015-08-13-20-45-13_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrEE7KgYES29XMgN1WGEuxYj-8xp7h59T7Dwy-SWyNAXnZRXSQ6jFHaIJY6Azkyg4c_v4oiHVar2FxD0cKIxO_jaLM6PDBn0VWwlnGHAmJu1FPYZkirm_wm5JmuE87gB3M8Y1P9xoiYOz/s640/2015-08-13-20-45-13_deco.jpg" width="426" /></a></div>
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Recipe makes 14 buns:</div>
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300g bread flour</div>
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90g plain flour</div>
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53g caster sugar</div>
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1/4 + 1/8 tsp salt</div>
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1 + 1/2 tsp yeast</div>
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53g whole egg</div>
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53g fresh milk</div>
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53g water</div>
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98g pumpkin puree</div>
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30g unsalted butter</div>
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Recipe for the sambal ikan bilis:</div>
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100g chili paste</div>
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12 shallots</div>
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8 gloves of garlic</div>
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2 thumb size of ginger</div>
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4 tablespoons of balacan</div>
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4 large red onion</div>
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2 big handful of asam soak with 1 1/2 cup water</div>
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Salt and sugar</div>
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1 1/2 cups of fried ikan bilis</div>
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Blend chili paste, shallot, garlic, ginger and balacan until combine. Fry it on a pan with some oil until fragrant and color turn a little darker. Add sliced red onion and keep frying then add the the asam juice. Season with salt and sugar. Stir in the ikan bilis powder. I fried them until the liquid reduced and color turn darker. Let them cool down on a plate before use.</div>
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For the dough, add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time until the machine stop with beep sound.</div>
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Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 80 minutes.</div>
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Divide the dough into 14 equal pieces about 52g a portion. Roll to form 'ball' shapes, cover with cling wrap and rest for 15 minutes. </div>
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Flatten each dough and roll out into a round disc. Add the sambal at center of the dough. Shape them into ball shape and seal tightly.</div>
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Place the filled dough on a baking pan attached with baking paper. Press the dough to flatten them slightly. Cover them with cling film an proof for 40 minutes. After 30 minutes of proofing, preheat the oven and start to wrap the dough with pandan leaves then use tooth pick to tighten.</div>
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Bake at 180C preheated oven for 15 to 20 minutes. Transfer to buns on a wire rack to cool.</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-18237723178920432572015-08-13T15:55:00.003+08:002015-08-13T15:59:25.034+08:00Ogura Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vuH_MP6grPq3LKmBGalH1dMB6ZnXNNX5n0LFsEV1T6E6E0SKTfbZdajCl5rmmOprtm5rk39hSpIJuxY-MlVQkr5NTlkysAYLYtnP0BT8SbHZvxQdWJYyVq0bV_ON8-uN46O9qizeeW6Q/s1600/2015-08-09-19-59-24_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vuH_MP6grPq3LKmBGalH1dMB6ZnXNNX5n0LFsEV1T6E6E0SKTfbZdajCl5rmmOprtm5rk39hSpIJuxY-MlVQkr5NTlkysAYLYtnP0BT8SbHZvxQdWJYyVq0bV_ON8-uN46O9qizeeW6Q/s640/2015-08-09-19-59-24_deco.jpg" width="426" /></a></div>
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<i>This is the latest orgura cake I have made, swirled banana Ogura Cake</i></div>
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I did a few version of ogura cake in the pass but hasn't got achance to post it here for a record as my future reference. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDPONwMKFwvFQstdMyvAYezYBZJr4Q3MQplB1rMnhhTSr3JZ56FuHuOWpvoFijBkeTPRhnHoRJ5CxmjHNtQUcISSeyxOvGreg9FawvQWs9FEeTG1Mw1i3RbSOEb6Ma3Zq41TYzP7lsEwH/s1600/2015-08-09-19-58-51_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDPONwMKFwvFQstdMyvAYezYBZJr4Q3MQplB1rMnhhTSr3JZ56FuHuOWpvoFijBkeTPRhnHoRJ5CxmjHNtQUcISSeyxOvGreg9FawvQWs9FEeTG1Mw1i3RbSOEb6Ma3Zq41TYzP7lsEwH/s640/2015-08-09-19-58-51_deco.jpg" width="426" /></a></div>
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<i>It is too soft until hardly stand still. That is also the reason I bake it in 7 inches cake pan and cause it grow taller.</i></div>
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Ogura cake is something like chiffon cake but the texture is much moisture, probably is the reason of steam bake. I don't appreciate ogura cake but chiffon, I don't know why?! However, using it as a cake base for celebration cake or added with fresh cream and berries to become a layer cake could change my appetite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJETLCOsmz0-rZaa-GE7zzx-w_Gdw-p4A7wCNZ9SgAgeuh4jBhJsvycGvXZ5oY8awKqxKDSeD2LYf9fHjPz5XiuMKaXoCHrw1FMOnGOL02SqbxvtEAREvqrSO8qMH5woRJxpFFIj4uLcs/s1600/2015-03-20-13-11-25_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJETLCOsmz0-rZaa-GE7zzx-w_Gdw-p4A7wCNZ9SgAgeuh4jBhJsvycGvXZ5oY8awKqxKDSeD2LYf9fHjPz5XiuMKaXoCHrw1FMOnGOL02SqbxvtEAREvqrSO8qMH5woRJxpFFIj4uLcs/s640/2015-03-20-13-11-25_deco.jpg" width="640" /></a></div>
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<i>Strawberry cocoa ogura layered cake</i>s</div>
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Recipe adapted from <a href="http://sze-min.blogspot.com/2012/08/tri-colour-xiang-si-cake.html?m=1" target="_blank">Min ' s Blog</a> with little changes</div>
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Makes 7 or 8 inches square pan</div>
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Vegetable oil 45g </div>
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(A)</div>
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Full cream Milk 60ml</div>
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Salt 1/4tsp</div>
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Egg yolk 100 g </div>
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Whole egg 1 </div>
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Cake flour 65 g</div>
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(B)</div>
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Egg white 200g</div>
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Caster sugar 65g</div>
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Tartar powder 1/2tsp</div>
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For different colour and flavour (Add into the egg yolk batter) :</div>
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For green tea flavour - 1 teaspoon of green tea matcha powder mix with 15ml of hot water</div>
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For cocoa flavour - 1 teaspoon of varlhona cocoa powder mix with 15ml of hot water</div>
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For Banana flavour - Replace full cream milk to 70g mashed bananas</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Imzga1d3yZu2APYsOwbdCPucbm5T0k29dAWRp9lUmhDilTsZgoV7TkCQIXI3ClC1c6fl0RV5f9EvsjedHVo6flqsMV7Zed62Mkxt64JwP6efyZfgjjpEGvIor8LyUEBbvtA0zgbqgYsC/s1600/2015-03-21-15-09-58_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Imzga1d3yZu2APYsOwbdCPucbm5T0k29dAWRp9lUmhDilTsZgoV7TkCQIXI3ClC1c6fl0RV5f9EvsjedHVo6flqsMV7Zed62Mkxt64JwP6efyZfgjjpEGvIor8LyUEBbvtA0zgbqgYsC/s640/2015-03-21-15-09-58_deco.jpg" width="426" /></a></div>
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<ol>
<li>Line the base of a pan with baking paper. Grease the side of the pan with butter and coated with flour. </li>
<li>Mix together ingredients (A). Set aside.</li>
<li>Beat the egg whites until frothy then add the tartar powder. </li>
<li>Gradually add in the caster sugar in 3 batches and keep beating until stiff peak foam. The meringue is slightly curd to one side when the whisk is lifted up and presenting smooth shinny texture.</li>
<li>Fold the meringue into mixture (A) in three batches until well combined.</li>
<li>Pour into the prepared pan and steam bake at lowest rack at 160C preheated oven for 60 to 70 minutes. (I place a baking paper at the top of the cake when it rise up, set and turn brown to prevent the cake crack. I do it in 4 second with fast speed to control the oven temperature meaning not to let the temperature drops too fast.)</li>
<li>After baked, remove the cake from the oven and unmould. Shake it a little to loosen and place a baking paper on top then place a plate on top and turn upside down. Remove the cake pan and place another plate on it and turn it back to cool on a wire rack.</li>
<li>My family like to eat cold ogura cake so I place it in the fridge after it completely cool down at room temperature. Sometimes I like to add fresh cream in the between of the cakes with fruits. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUqNBi8EN-ypMtOkEfGAHOljh-IHd1OLh71E2j064qXoADJIzLDtidV3YeMZurWdJOMXjEom_jwUMk0Fnvo2nXncGj-HFY9TaUT6JJBAKgGh4J1A7brRk-nV6FdeLA0Dul1HtfaGBVJ7y/s1600/2015-03-15-22-03-16_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUqNBi8EN-ypMtOkEfGAHOljh-IHd1OLh71E2j064qXoADJIzLDtidV3YeMZurWdJOMXjEom_jwUMk0Fnvo2nXncGj-HFY9TaUT6JJBAKgGh4J1A7brRk-nV6FdeLA0Dul1HtfaGBVJ7y/s640/2015-03-15-22-03-16_deco.jpg" width="426" /></a></div>
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<i>Cocoa marble ogura cake</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckfxuf6__CH1JFm9nmssNaEk1vqBGkctg68HRmjCjbUsarnG_ADER-oLh0U1ls46MjJERpX7ja6WosqdDjwWtluDTk4Fqb5ugfndhqp6O_lGQf_B1jZftaKC9n4_PYSXiE0jhdxnnT4ej/s1600/2015-03-15-15-01-07_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckfxuf6__CH1JFm9nmssNaEk1vqBGkctg68HRmjCjbUsarnG_ADER-oLh0U1ls46MjJERpX7ja6WosqdDjwWtluDTk4Fqb5ugfndhqp6O_lGQf_B1jZftaKC9n4_PYSXiE0jhdxnnT4ej/s640/2015-03-15-15-01-07_deco.jpg" width="426" /></a></div>
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<i>Charcoal Zebra ogura cake</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigxs4yfx_EGt1VVxzo0cc7dkF-cOxT0hF_jskpxZSFxnbeefSm_0-hIzJepDYTyfgrb_R_ShXdXdM2QIC-NscUgBLz8IC6RE-__dkdpxIRhaP_b4HB5Rb_v5WEvIo1hZmj2c4JpLqu5qQ/s1600/2015-03-14-14-45-43_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigxs4yfx_EGt1VVxzo0cc7dkF-cOxT0hF_jskpxZSFxnbeefSm_0-hIzJepDYTyfgrb_R_ShXdXdM2QIC-NscUgBLz8IC6RE-__dkdpxIRhaP_b4HB5Rb_v5WEvIo1hZmj2c4JpLqu5qQ/s640/2015-03-14-14-45-43_deco.jpg" width="472" /></a></div>
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<i>Coffee marble ogura cake</i></div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-34050511877568027182015-08-12T15:37:00.000+08:002015-08-12T15:37:51.968+08:00Teddy Bear Cream Cheese Bun (BM)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY28lEB5FZv62Yts_W127ckf7gNIBzq455FhgyrAgFtSRDXrVUBcLmr8oURvK6MX3L51XnUBQmV_YbmB7tmWpU0o6eBmcbPKha6588DP-i9d4a1jr1A8KD5NkWOl3Q1YQQaTJFiDcahIhL/s1600/IMG_20150812_113111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY28lEB5FZv62Yts_W127ckf7gNIBzq455FhgyrAgFtSRDXrVUBcLmr8oURvK6MX3L51XnUBQmV_YbmB7tmWpU0o6eBmcbPKha6588DP-i9d4a1jr1A8KD5NkWOl3Q1YQQaTJFiDcahIhL/s640/IMG_20150812_113111.jpg" width="640" /></a></div>
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There are so many nicely shaped and cute buns from Facebook, Instagram , Pinterest etc which are always looks attractive and make my hand itchy to make some for myself too. For this teddy bear buns, I got the idea from a blogger Nasi Lemak Lover. Using my comfort recipe 65C water roux dough with leftover cream cheese from the fridge to produce what I've got here. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxrWHilCQem69O1i3SJt1vjt5U6hVnSFb5mUulhy3rqWWpcPl6wUEM2Kq4LdQU93ms63c9AQSvIRWTqU6hWYmFU0v2N2nR84JW5oL5KJsnycEf3XiTIK_gNhDvTnyJnyrgExK1VTibyM4/s1600/IMG_20150812_113205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxrWHilCQem69O1i3SJt1vjt5U6hVnSFb5mUulhy3rqWWpcPl6wUEM2Kq4LdQU93ms63c9AQSvIRWTqU6hWYmFU0v2N2nR84JW5oL5KJsnycEf3XiTIK_gNhDvTnyJnyrgExK1VTibyM4/s640/IMG_20150812_113205.jpg" width="640" /></a></div>
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The buns texture is very cottony soft and even the next day, there got no chance to stay until the 3rd day anyway. I added 15g Valrhona cocoa powder for the dough and thought it was added too much and resulting the teddy bear was slightly dark in color. So next attempt should reduce to 10g instead. Drawing the teddy bear face is quite challenging and I need more practice on that. The eye, nose and mouth is draw with melted chocolate chips and the white color parts made from icing sugar and egg whites as I don't have white chocolate on hand.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9IPZYFQI9Ro3ASRN2Am-ybqeECgmw5PJImEtjZKBBE3Oe4wVqs0rxJkHfOoASo5zagd5ikK0lxFjrIbE1oo4b_i2Sg62gcg7UjFKqPYNazlYWVgJhVQ0WMRi4OL-njSaiqvIyPA_khlc/s1600/IMG_20150812_113234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9IPZYFQI9Ro3ASRN2Am-ybqeECgmw5PJImEtjZKBBE3Oe4wVqs0rxJkHfOoASo5zagd5ikK0lxFjrIbE1oo4b_i2Sg62gcg7UjFKqPYNazlYWVgJhVQ0WMRi4OL-njSaiqvIyPA_khlc/s640/IMG_20150812_113234.jpg" width="640" /></a></div>
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These little teddy bear is so cute after I have got the finishing drawing for their faces. Each of them looks different expression although they are all smiling. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fSdrZWnmMmv_7qd8B1w-6apaQtZWFULBEMLL4BM8iZ5YCKCFW_QRW-o5xCqoLBoMAOZYLwN8tgucJ20-yBZ3auONmBDqMvVBvTRPygYKJ74s-xOQoMghgwnxCRfeLGUBfy7KpUvkfTFw/s1600/IMG_20150812_152749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fSdrZWnmMmv_7qd8B1w-6apaQtZWFULBEMLL4BM8iZ5YCKCFW_QRW-o5xCqoLBoMAOZYLwN8tgucJ20-yBZ3auONmBDqMvVBvTRPygYKJ74s-xOQoMghgwnxCRfeLGUBfy7KpUvkfTFw/s640/IMG_20150812_152749.jpg" width="640" /></a></div>
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Recipe makes 9 buns at 8 inches baking tray</div>
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For the dough:</div>
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210g bread flour</div>
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56g plain flour</div>
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10g Valrhona cocoa powder</div>
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42g caster sugar</div>
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20g milk powder</div>
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1/2 teaspoon salt</div>
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6g yeast</div>
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22g unsalted butter</div>
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84g water roux</div>
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95g water</div>
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30g lightly beaten egg</div>
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For the fillings:</div>
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200g cream cheese</div>
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50g icing sugar</div>
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1 1/2 tablespoon whipping cream</div>
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1 teaspoon vanilla extract</div>
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Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. Consistency should be like a thick baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.</div>
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For the fillings, blend all the ingredients together in a blender or food processor until well combined. Transfer to a piping bag and keep refrigerated until ready to use.</div>
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Add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Adjust the timer to 0:00. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time until the machine stop with beep sound.</div>
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Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 40 minutes.</div>
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Divide the dough into 9 equal pieces about 55g a portion and 18 equal small pieces about 4g a portion. Roll to form 'ball' shapes, cover with cling wrap and rest for 10 minutes. </div>
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Flatten each large dough and roll out into a round disc. Pipe out 25g cream cheese fillings at the center of the dough. Shape them into ball shape and seal tightly.</div>
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Place the filled dough on a baking pan attached with baking paper. Roll out the small pieces dough for the bear ears and place on each left and right dough and press slightly to stick. Let them proof for 40 minutes.</div>
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Preheat the oven to 190C. Bake for 25 minutes. Transfer to buns on a wire rack to cool.</div>
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Mix 25g icing sugar with 1 teaspoon egg white and a drop of lemon juice until well combine and become a thick paste. Transfer to a piping bag and draw a circle on each teddy bear face. Melt some chocolate chips and transfer to a piping bag to draw the eye, nose and mouth.</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com1tag:blogger.com,1999:blog-3789203549430647546.post-34171336444342561472015-08-05T14:43:00.000+08:002019-01-29T14:04:25.841+08:00Marble Pound Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cD38EJqhVvo50rB8AAmNc_3QBgdNmF1J8SlK4WsvhIl_HalH6KP2FH9uJP4zx2lGAYKfW47MossrpoNejBpn7plntyNHOqjRRLuWuzxjHrTfolGv7JoCazsdkiWGEMqv0A8vK3UuR2TN/s1600/2015-08-04-18-14-53_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cD38EJqhVvo50rB8AAmNc_3QBgdNmF1J8SlK4WsvhIl_HalH6KP2FH9uJP4zx2lGAYKfW47MossrpoNejBpn7plntyNHOqjRRLuWuzxjHrTfolGv7JoCazsdkiWGEMqv0A8vK3UuR2TN/s640/2015-08-04-18-14-53_deco.jpg" width="426" /></a></div>
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My son and I was craving for cakes yesterday. We are not looking for soft spongy cake but a rich buttery cake instead. After his afternoon nap, we tuck into the kitchen and quickly fast hand fast leg come out with this butter marble pound cake. With the little helping hands, I manage to do some weighing for the following ingredients while he was holding the hand mixer to beat the butter and also do my washing at the same time. </div>
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We are very happy with the result. My son can eat a big piece after his dinner and so do I, oh no I actually had 2 big pieces in one go. The cake is moist and soft, I mean not the spongy fluffy soft but you get what I mean about pound cake which is soft like easy to swallow unlike the stall bought one which will stuck between our throat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLF4tPmcp3ZRsY0v9g7lcViZP8HBywGUTF2rCqrntXKMlzbzgjGVPIL1OSTknajsA80tE1Ok49yJwitAUxwL8Wh04jUf3BRRmoFa8fNnSMJ2-thrpPQVhGG-EUa8ghtSdBhtWxMJff2f3/s1600/2015-08-04-20-42-01_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLF4tPmcp3ZRsY0v9g7lcViZP8HBywGUTF2rCqrntXKMlzbzgjGVPIL1OSTknajsA80tE1Ok49yJwitAUxwL8Wh04jUf3BRRmoFa8fNnSMJ2-thrpPQVhGG-EUa8ghtSdBhtWxMJff2f3/s640/2015-08-04-20-42-01_deco.jpg" width="426" /></a></div>
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I guess the homemade yogurt make it moist too. The yogurt I made had stay 5 days in the fridge which become thicker and creamier. Beside, the sweetness is just right for us as the sour yogurt had balance up the sweetness. So if you like to try the Recipe, please don't try to reduce any further as you still need some sweetness in there because it is still a CAKE. Another thing is I purposely use salted butter. We like our butter cake with a little salty that makes it flavourful. Not to forget, the little coffee in the cocoa batter is a bonus that gives extra flavour. Will make this again when we crave for buttery cake again and could be a gift too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJ_hYfHcQp7HO0lu5nXcOmG0RnHZoGMkjiJusZdDPj8OuSl6kZH2K3F5SERRULx0LoXirLeWWNAmvFd8XffLpLJvqot1GvVBbenK5ucsNp2O-vL06ZaxHmDyh9mGABoDHm-Qy3O_VghFv/s1600/IMG_20150805_100757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJ_hYfHcQp7HO0lu5nXcOmG0RnHZoGMkjiJusZdDPj8OuSl6kZH2K3F5SERRULx0LoXirLeWWNAmvFd8XffLpLJvqot1GvVBbenK5ucsNp2O-vL06ZaxHmDyh9mGABoDHm-Qy3O_VghFv/s640/IMG_20150805_100757.jpg" width="640" /></a></div>
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Recipe for pound cake pan 18 x 8 x 6.5cm</div>
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120g plain flour</div>
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1/3 teaspoon baking powder</div>
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120g salted butter</div>
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50g caster sugar</div>
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2 egg yolks</div>
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2 tbsp homemade plain yogurt</div>
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1 teaspoon vanilla extract</div>
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2 egg whites</div>
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50g caster sugar</div>
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Cocoa mix (2 teaspoon cocoa + 1 teaspoon instant granulated black coffee + 1 tablespoon warm water)</div>
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Grease and line the pound cake pan with baking paper. Shift the flour, baking powder and ground almond.</div>
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In a clean bow, beat the butter then gradually add in the caster sugar until the sugar dissolved into the butter and the mixture become fluffy and pale in color. </div>
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Mix in the egg yolk one at a time and beat until just combine. Then mix in the vanilla extract and yogurt until just combined.</div>
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In another clean bowl, beat the egg whites with a pinch of sugar until the bubbles appear then add 1/3 of the sugar. Gradually beat in the rest of the sugar until the egg whites become stiff peak foam. Gently fold in half the egg whites into the butter mixture, don't have to mix too much. Then mix in half of the flour ingredients and combine everything. Gently fold in the remaining egg whites then add the remaining flour ingredients until well combine. </div>
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Take 1/3 of the batter to another bowl, mix with the cocoa paste until well combined.</div>
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Pour some of the plain batter into the pound cake pan and a few dollops of cocoa batter. Continue with the plain batter then the cocoa batter until all batter fill the cake pan. Use a chopstick to run in the batter to give a quick swirl. </div>
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Bake in a 180C preheated oven for 15 minutes. When the batter set and it start to expand, open the oven door and use a knife to cut a line at the center of the batter, continue to bake for 40 minutes or until and skewer insert into the cake and come out clean. Be careful not to over bake the cake as you dont want a hard dry cake. </div>
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Let it cool down on a wire rack and enjoy!</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com4tag:blogger.com,1999:blog-3789203549430647546.post-73215007244033634372015-08-04T15:13:00.004+08:002015-08-04T15:16:23.425+08:00Nasi Lemak<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSEWaYBM6hvsSEs-c8oNgD4Qq2SgZGAuOERuD-qXetjtJwUKRwifKr2o5iVgtFIRJ62yhsoWj5ggMWakqk5wNk4bYJYO6mg8jxeC2FVmh9gTPY-OGlfa5RuZeOwx2dZGDPm-llN4eqTNG/s1600/IMG_20150803_120052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSEWaYBM6hvsSEs-c8oNgD4Qq2SgZGAuOERuD-qXetjtJwUKRwifKr2o5iVgtFIRJ62yhsoWj5ggMWakqk5wNk4bYJYO6mg8jxeC2FVmh9gTPY-OGlfa5RuZeOwx2dZGDPm-llN4eqTNG/s640/IMG_20150803_120052.jpg" width="640" /></a></div>
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Before I forget about the recipe, I better jot it down how I make this. If I'm not mistaken I've not making Nasi Lemak for more than 10 years. The last time I made it was bringing along for water fall picnic. As Nasi Lemak can be bought everywhere and anytime, I don't border to make it but I don't know what makes me to feel making it by myself again. I try to recall how I make them and I'm glad the result is good. The coconut rice is slightly soft as I purposely make it to suit my boy taste buds, he just want soft rice. The sambal is very tasty with more gravy which is not too spicy and we can have more to go with the coconut rice. Serving Nasi lemak on banana leaves is a bonus as the smell is so good. Anyway, the recipe is for my future reference just in case I got the mood to make Nasi lemak again and recipe is quite base to suit me and my family taste buds.</div>
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Coconut rice: </div>
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1 cup of rice</div>
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1 + 1/4 cups of water </div>
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1/2 + 1/4 cups of fresh coconut milk</div>
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4 strips pandan leaves</div>
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4 pieces ginger</div>
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1/2 teaspoon salt</div>
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Sambal:</div>
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50g chili paste</div>
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6 shallots</div>
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4 gloves of garlic</div>
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1 thumb size of ginger</div>
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4 teaspoon balacan</div>
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2 large red onion</div>
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A big handful of asam soak with 1 cup water</div>
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2 tablespoon powdered ikan bilis</div>
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Salt and sugar</div>
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Some fried ikan bilis</div>
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some toasted peanut</div>
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some slice cucumber</div>
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2 hard boil eggs</div>
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Wash the rice and add the water and coconut milk. Stir in the salt to combine. Add the pandan leaves and ginger. Steam for 50 minutes. </div>
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Blend chili paste, shallot, garlic, ginger and balacan until combine. Fry it on a pan with some oil until fragrant and color turn a little darker. Add sliced red onion and keep frying then add the the asam juice. Season with salt and sugar. Stir in the ikan bilis powder. I fried them until the water reduced a little</div>
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and color turn darker.<br />
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To assemble, add a bowl of coconut rice on the center of banana leaves while the rice is still hot. Sprinkle the side with roasted peanut and fried ikan bilis together with slice cucumber and cut hard boil egg. Spoon some sambal on a small piece of banana leaves and place on the rice. Wrap them tightly and ready to serve. </div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-79372138230727418062015-07-31T15:31:00.001+08:002015-08-02T14:47:43.394+08:00Cranberry Cream Cheese Bun<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPA9SEJKZUKi_N3HWl8iqDNsVclo_5Y9Ea-AMdgohk36CmwOpEEGibx7sHFugO3ipganI4mvO0Bug5U3Fn0L-ku5CblboRzTR3hoegwXMH7bGKP6DjW2vKr1Hi_VOYuutLaK4ly28I7YE/s1600/Cranberry+Cream+Cheese+Bun1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPA9SEJKZUKi_N3HWl8iqDNsVclo_5Y9Ea-AMdgohk36CmwOpEEGibx7sHFugO3ipganI4mvO0Bug5U3Fn0L-ku5CblboRzTR3hoegwXMH7bGKP6DjW2vKr1Hi_VOYuutLaK4ly28I7YE/s640/Cranberry+Cream+Cheese+Bun1.jpg" width="424" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">With my comfort 65C bread dough recipe, I came out with one of my favorite bakery cranberry Cream Cheese Bun. My family loves it, my cell group members enjoy it so I think it will be in my baking routine. So, why pay more if we could produce something similar as stall bought? </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T-XJ6Wro8CFTMAUaZOCkrz-sQC7B89wBgrmINMqpTQzwPBiJRPE2v_gZD_IpBvwh5DYKZwbHrrWxSqsXYXUzzWiL1aCDeMPPdXfk9XkIA15gdG5IvvSrP-UdpUcXyWWaRfOh4m58VSCz/s1600/Cranberry+Cream+Cheese+Bun2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T-XJ6Wro8CFTMAUaZOCkrz-sQC7B89wBgrmINMqpTQzwPBiJRPE2v_gZD_IpBvwh5DYKZwbHrrWxSqsXYXUzzWiL1aCDeMPPdXfk9XkIA15gdG5IvvSrP-UdpUcXyWWaRfOh4m58VSCz/s640/Cranberry+Cream+Cheese+Bun2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recipe makes 11 buns from panasonic bread maker</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the dough:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">210g bread flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">56g plain flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">42g caster sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">20g milk powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6g yeast</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">22g unsalted butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">84g water roux</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">85g water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">30g lightly beaten egg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">50g cranberries</span></div>
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For the fillings:</div>
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200g cream cheese</div>
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50g icing sugar</div>
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1 1/2 tablespoon whipping cream</div>
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1 teaspoon vanilla extract<br />
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Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. Consistency should be like a thick baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.<br />
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For the fillings, blend all the ingredients together in a blender or food processor until well combined. Transfer to a piping bag and keep refrigerated until ready to use.<br />
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Add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Adjust the timer to 0:00. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time. After 10 minuted add dried cranberry and continue for the kneading process until machines stop.<br />
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Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 40 minutes.<br />
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Divide the dough into 11 equal pieces about 55g a portion and roll to form 'ball' shapes, cover with cling wrap and rest for 10 minutes.<br />
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Flatten each dough and roll out into a round disc. Pipe out 25g cream cheese fillings at the center of the dough. Shape them into ball shape and seal tightly.<br />
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Place the filled dough on a baking pan attached with baking paper. Place another sheet of baking paper on top of the dough then place a baking pan on top. Slightly press down and let them proof for 40 minutes.<br />
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Preheat the oven to 210C. After the oven is preheated, place the baking pan together the top baking pan into the oven and close the door. Adjust the temperature to 190'C and bake for 20 minutes. Take out the top baking pan and baking paper continue to bake for about 8 to 10 minutes.<br />
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Take out the buns from the oven and cool on a wire rack. It's best serve on the day it made or warm it up by wrapped in an aluminium foil and tuck it into 200'C preheated oven for 10 minutes. It will taste as good as the day it made., soft and tasty!.<br />
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com2tag:blogger.com,1999:blog-3789203549430647546.post-2385268381677146702015-07-27T14:46:00.000+08:002015-07-27T14:46:47.419+08:00My favorite pancake mix<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirImCty-urqvmG2The7Ka5AdqLYlLLDecT-Rkz5x54onkkcWwTgW20keNEBgeedxQT4Riggr6lS5kgbH-sO5hRGIcKSaN5GvH4kuOBV0HxhALl9lKpya9vxW8PCPkG4Xh7rXyCKZns7VkN/s1600/Buttermilk+Pancake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirImCty-urqvmG2The7Ka5AdqLYlLLDecT-Rkz5x54onkkcWwTgW20keNEBgeedxQT4Riggr6lS5kgbH-sO5hRGIcKSaN5GvH4kuOBV0HxhALl9lKpya9vxW8PCPkG4Xh7rXyCKZns7VkN/s640/Buttermilk+Pancake5.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">There are uncountable of pancake recipes and I believe you have your own comfort pancake recipe at home too. As for me, here is a recipe that had been with me for many years. I've forgotten where is the recipe source from, might be from one of my favorite blogger buddy. It was jot down in my little dairy and I have just realized it was not in my blog. This very soft fluffy pancakes is one of my favorite breakfast. I don't feel to pay more for having the same pancakes quality out there. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQOVLpIXn5IWzuD5vI0e6SzvC4HHdji3LP7CFHbbpCxqVy9zy-nmXSd2LCGSKxN7e6ntqXKhU1jxLIpSVp8eGBosOEAnbAqvIuFM2_VLsXjl5yvva3ndfcGkc0BcDNlvSiDDN4D5jt0UA/s1600/Buttermilk+Pancake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQOVLpIXn5IWzuD5vI0e6SzvC4HHdji3LP7CFHbbpCxqVy9zy-nmXSd2LCGSKxN7e6ntqXKhU1jxLIpSVp8eGBosOEAnbAqvIuFM2_VLsXjl5yvva3ndfcGkc0BcDNlvSiDDN4D5jt0UA/s640/Buttermilk+Pancake4.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Buttermilk Pancake recipe (makes 6 pieces)</span></div>
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110g plain flour</div>
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30g caster sugar</div>
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1/4 teaspoon salt</div>
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1 tablespoon baking powder</div>
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120ml full cream milk (room temperature)</div>
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1 tablespoon lemon juice</div>
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40g melted butter</div>
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1 large egg</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2cKMe5YPiPNEpUbUI2HBBVAAMKIT0E2CV8yJeHpBMYmpIrGLBqVD4wPA3d8_HXnImwD1fXU2e9-F80r10Ruqfz7T5HHAkeqdCDTNhOb_LDpeijSJ6ZR5rQ_SSrua12oLAya3agmkdGVe/s1600/Buttermilk+Pancake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2cKMe5YPiPNEpUbUI2HBBVAAMKIT0E2CV8yJeHpBMYmpIrGLBqVD4wPA3d8_HXnImwD1fXU2e9-F80r10Ruqfz7T5HHAkeqdCDTNhOb_LDpeijSJ6ZR5rQ_SSrua12oLAya3agmkdGVe/s640/Buttermilk+Pancake2.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the fresh lemon juice into the milk to infuse for at least 15 minutes to produce homemade butter milk. Right before use, shake it until thicken.</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter in a sauce pan. Set aside to cool. </span></div>
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<span style="font-family: Verdana, sans-serif;">Combine all the dry ingredients in a bowl. Mix the egg into the ready made butter milk and melted butter. Gradually add the wet ingredients to the dry ingredients. Do not over mix, it is good to left a bit of lumps in the batter. </span></div>
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<span style="font-family: Verdana, sans-serif;">Fry the batter at a medium heat on a non stick pan until little bubble form on the surface. Flip over to another side until cooked. Do nut over cook as you don't want a tough and hard pancakes. It is best serve warm just with a slice of nice cold salted butter with pure maple syrup.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcB2XtuA63nBWalMVS8Xfaf3J-0MUWNI6dhymXJ1Nfpj4IAF9L5L9Rkjfa0d55d_cjBU5ldADQRqc9Zsk_vaH4itRMmMkzLrt3_hZC3RxkD6vA4K_4A9vB3FDskzqXgAVRN9ODet41zcj2/s1600/Buttermilk+Pancake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcB2XtuA63nBWalMVS8Xfaf3J-0MUWNI6dhymXJ1Nfpj4IAF9L5L9Rkjfa0d55d_cjBU5ldADQRqc9Zsk_vaH4itRMmMkzLrt3_hZC3RxkD6vA4K_4A9vB3FDskzqXgAVRN9ODet41zcj2/s640/Buttermilk+Pancake1.jpg" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Tips:</span><br />
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<span style="font-family: Verdana, sans-serif;">Add ham, cooked bacon, sausages or cheese into the batter before fry to produce savoury pancakes.</span></div>
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Add fresh blueberies and pinch of cinnamon for extra texture.</div>
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Make extra and keep in the freezer. Defrost at room temperature before serve.</div>
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My favorite combo: pure maple syrup with salted butter / peanut butter with backcurrant jam, cinnamon powder with salted butter / banana with nutella spread </div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com0tag:blogger.com,1999:blog-3789203549430647546.post-90388271403679495282015-07-24T16:31:00.003+08:002015-08-02T14:49:26.992+08:00My all time favorite pizza dough<div style="text-align: justify;">
Pizza is one of the meal that I can cheat the kids to eat more vege. With the cheesy topping that over powered all the vege inside the pizza., kids eat happily with finger licking good. If you are a mummy with a picky kid at home like me, you will get what I mean. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYk3asVyOvzE8kOXWO2I87mQpBNTawaoCXG9hZj3ubDQYfNNp0i6SZ8ZnKk1-lsRklPx5G1dVLusq6nVJ6CnWy_YE206AI4kN502QqH_WFQcT8FeOLf8DbDr1fUEs8gkc1jIP_djp3J0F/s1600/DSC06443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYk3asVyOvzE8kOXWO2I87mQpBNTawaoCXG9hZj3ubDQYfNNp0i6SZ8ZnKk1-lsRklPx5G1dVLusq6nVJ6CnWy_YE206AI4kN502QqH_WFQcT8FeOLf8DbDr1fUEs8gkc1jIP_djp3J0F/s640/DSC06443.JPG" width="424" /></a></div>
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<i>My favorite seafood Tom Yam pizza. Prawn, squid marinate with Tom yam paste, salt, sugar, fish sauce, chili flakes, chopped corriandar and spring onion.</i></div>
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I like to make pizza because I find it quite easy for me. I have plenty of ready homemade pizza tomato sauce and bell pepper sauce in my freezer. So making pizza in a scratch is not a problem. I just need to finely grate some carrots, finely chopped mushroom, finely chopped steam broccoli etc and place on the dough before the cheese topping. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCCbQDJnwy1t_urj1FMissHJXDMKdEcvTLgVs_9y2Udcvo3eKudIxGPbE3eFogDQ2TUR3N2NEYnhOM9w_HSyb0Y11_RdsLKZ0x3sJYYCnUCXGy-xyaGvtHFNN9jLC1RvYqXyIlpLLmLLm/s1600/DSC06441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCCbQDJnwy1t_urj1FMissHJXDMKdEcvTLgVs_9y2Udcvo3eKudIxGPbE3eFogDQ2TUR3N2NEYnhOM9w_HSyb0Y11_RdsLKZ0x3sJYYCnUCXGy-xyaGvtHFNN9jLC1RvYqXyIlpLLmLLm/s640/DSC06441.JPG" width="640" /></a></div>
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<i>I always have an odd pizza as I need to reserve a portion for my boy. He doesnt eat spicy and no squid for him too. Only vege and prawn for this time.</i></div>
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Here is the dough recipe has been with me for many years which is from 孟老师的一百道面包 </div>
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For the dough:</div>
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150g plain flour</div>
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150g bread floor</div>
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15g caster sugar</div>
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1/2 + 1/4 teaspoon salt</div>
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3g yeast</div>
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165g water</div>
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15g olive oil</div>
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Knead all the ingredients until a smooth dough and cover for 80 minutes proofing. (for panasonic bread maker use program 11 for 15 minutes kneading process)</div>
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Punch out the air and shape into a round ball again then rest for 10 minutes </div>
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Roll out the dough as thick or thin as you like. Spread desire tomato pizza sauce or pasta sauce. Spindle some shredded cheddar cheese and add toppings like vege or meat or seafood. Sprinkle another layer of shredded mozzarella cheese on top. </div>
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Let the dough rest for further 15 minutes. Bake at 230C for 15 minutes.</div>
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The pizza best serve while it is still warm as the bottom part is crispy and able to hold all the ingredients on top by using hands to eat. Once it cold down, the dough will turn soft like bread which my boy like it that way. As for me and my hubby, we like to reheat the bottom part of the pizza to make it crisp up again. Place the pizza on a pan, turn on medium heat on stove for about 3 to 5 minutes. It's so good to have crispy bottom bread with gooey cheesy toppings. </div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com6tag:blogger.com,1999:blog-3789203549430647546.post-28119921354132746582015-07-23T13:00:00.000+08:002015-07-23T14:46:35.538+08:00Overnight Oat<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELprlf5jeagAhE3K5-0L7qKTmicELkhwauPtS7d5E75Sr0KUfsQe7bYjC_xmmgXBaXVS2B2bBNyn8-u42uAbCb-u9Ye3TiQXnv6xwWEYpFizF5Dv9w0t8i5VoiocTuuD9Fdmfd4wfKy7q/s1600/DSC06379b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELprlf5jeagAhE3K5-0L7qKTmicELkhwauPtS7d5E75Sr0KUfsQe7bYjC_xmmgXBaXVS2B2bBNyn8-u42uAbCb-u9Ye3TiQXnv6xwWEYpFizF5Dv9w0t8i5VoiocTuuD9Fdmfd4wfKy7q/s640/DSC06379b.jpg" width="425" /></a></div>
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I have just started making my own overnight oat early this year. It's pretty late as many of you has been enjoying it for many years. Well, late is better than none and I am really falling in love with it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2B9OMXKynt0vBX9h1KrCIA6poBDV2rWlF2Wr5TgOt8vqgh7qj5E9GenTOB3nNitNtHOg5qBFAP5dHm4ze9CmhO1gOnk6MFdqQX_pymUjsZ9wUtk8wQWdPdAPPCQZS5_TjbQyHHqTtaW2d/s1600/2015-04-22-11-25-36_deco-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2B9OMXKynt0vBX9h1KrCIA6poBDV2rWlF2Wr5TgOt8vqgh7qj5E9GenTOB3nNitNtHOg5qBFAP5dHm4ze9CmhO1gOnk6MFdqQX_pymUjsZ9wUtk8wQWdPdAPPCQZS5_TjbQyHHqTtaW2d/s640/2015-04-22-11-25-36_deco-1.jpg" width="508" /></a></div>
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I'm not an oat person, it never come to my diet if require me to cook it and serve it warm. I simply don't like that texture but it's strange when it soak overnight in the fridge and serve cold that totally change my appetite. Adding dried fruit, nuts, fresh fruits and maple syrup that really change everything.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx10Nf7tK7c1Ij7mLvjz8kyAbxTP0dYIwE57HPgmx7Qqu2YAR_h3TrNKtqrWVs3X6CMpeazYYTFV-YUrJ45WP6kN8vJk7GfCpYvkBGqBxSNfg45CxloPt00XrZ3oxDW6P7hEB-EZH1wMRj/s1600/2015-04-15-09-37-17_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx10Nf7tK7c1Ij7mLvjz8kyAbxTP0dYIwE57HPgmx7Qqu2YAR_h3TrNKtqrWVs3X6CMpeazYYTFV-YUrJ45WP6kN8vJk7GfCpYvkBGqBxSNfg45CxloPt00XrZ3oxDW6P7hEB-EZH1wMRj/s640/2015-04-15-09-37-17_deco.jpg" width="426" /></a></div>
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I really appreciate those bloggers who always publish their overnight oat that motivate me to try, or else I miss out something so yummy yet healthy diet in my life. Other than homemade yogurt, overnight oat is also become my daily diet no matter is breakfast lunch or dinner. Some of my friends tasted with good feedback and some even said it is like having dessert. As for me and my hubby, this quick meal very much fill our stomach with full of satisfaction.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCCTjpmlSx6907taMIUeIAe8piEDvxWy9gCt1Ntyzyc7dauU-rkZYutlUGzkrUUXtiDZzl5A7tzozkMkKQV2at6AmkjSn_cSpzhd_rrDuTMO6HX8u8_aTwJ6sM37QAG9lBDKlBhrEQajk/s1600/2015-04-12-09-37-47_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCCTjpmlSx6907taMIUeIAe8piEDvxWy9gCt1Ntyzyc7dauU-rkZYutlUGzkrUUXtiDZzl5A7tzozkMkKQV2at6AmkjSn_cSpzhd_rrDuTMO6HX8u8_aTwJ6sM37QAG9lBDKlBhrEQajk/s640/2015-04-12-09-37-47_deco.jpg" width="444" /></a></div>
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How I made it:</div>
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To make 1 serving, mix 5 tablespoon rolled oat with 1/2 cup of full cream milk, 1/2 tsp vanilla extract, 1 tsp maple syrup (optional). Keep Refrigerated overnight.</div>
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My favorite combo: </div>
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(Al</div>
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1 teaspoon peanut butter</div>
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1 dried chopped dried apricot</div>
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Some chopped dark chocolate</div>
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some chopped mix nuts</div>
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half chopped bananas</div>
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(B)</div>
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1 teaspoon nutella</div>
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1 teaspoon dried cranberries</div>
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some toasted almond</div>
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Some chopped cookies</div>
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(C)</div>
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1 teasppon praline paste</div>
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some toasted hazelnuts</div>
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some chopped dark chocolate</div>
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some fresh chopped bananas</div>
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(D)</div>
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Some dried fruits like raisin, cranberries, apricots, figs, dates etc</div>
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some fresh fruits like bananas, strawberry, blueberries, raspberries, kiwi etc</div>
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Kitchen Cornerhttp://www.blogger.com/profile/11609561513469940196noreply@blogger.com1