Friday, September 28, 2012

Moon Cake Marathon - 中秋节快乐!


人月团圆,庆中秋


 I would like to wish all my friends and readers Happy Mid-Autumn Festival! How is every one's moon cake baking going so far? I had been having moon cake baking marathon since last week, as gifts to relatives and friends.
This year, I picked up the courage to try out Shanghai Moon cakes, as well as Flaky Teo Chew Yam Moon cakes. The rave about Cheese Shanghai Moon cakes by 鲸鱼蓝蓝, is definitely a must try!! It's my favourite moon cake now, though I have been a fan for traditional baked moon cakes. The second courage is yam moon cakes, which I find it could be better in terms of taste and the texture. I am thinking, if I still have the energy, I'll try using lard to replace the ghee in the recipe. As shortening is definitely a no no in my cooking and baking! With more practice, I shall make the flaky layers more refine!


                                                        Traditional Baked Moon Cakes
























                                                      Flaky Teo Chew Yam Moon cakes





















                                                  Cheesy Shanghai Moon cakes


Pandan lotus, White Lotus with yolk, Red Bean


Tuesday, September 18, 2012

Matcha Azuki Roll Cake





The RIGHT one!




















In the crave of green tea dessert. Not something new in my blog, but it's many cake crazes' favourite. Since I finished with my matcha powder which I bought from Japan sometimes back, I have tried out different matcha powder that are available in Singapore. But, I couldn't find one that is with real / authentic taste and gives a good green in my bakes. I have tried the one selling at our local supermarkets ( bakes turn out with yellowish green), Sun Lik bake shop's, which they claim theirs imported from Japan( Good green, but not quite green tea taste). Finally, I found the RIGHT one!!  Can forget about the one selling at Phoon Huat, which has a weird smell / taste, it may give a beautiful green, but , no thanks! I was like obsessed with hunting down Matcha powder for the past two weeks, till I found it at Liang Court. Happy, very very happy with it! Love the fluffy and spongy texture!! You may get the recipe here.

 Three of them are from the same brand. From the right(empty can now), which I bought from Japan, specially for baking use, perfect! Center packet is what I am using currently. Left bottle is the one we could get from any local supermarket, it has the right taste, but, the colour simply too yucky.



















The one in the glass bottle, I bought from Sun Lik. Good colour, but not quite right with matcha taste. The one in the packet, is just an ordinary green tea powder drink, with authentic taste, but bakes turnout in yellowish green.

Wednesday, September 12, 2012

Pandan Chiffon




















Pandan chiffon cake, is one of the cakes that most of us grew up with. Converted the recipe from Matcha to this Pandan flavored chiffon, I am happy with the result. Though, some may find it a little light on the coconut milk taste. Using pure pandan juice from fresh pandan leaves does make a great difference, compare to the paste in the bottle. I gained the taste, but lost the 'Look'. Was very tempted to add a drop or two of the pandan paste, but I retracted and no regrets! It's still green, and  good fragrance. Every time I make this cake, I stink of my grandma..... I miss you Ah Ma!




Monday, September 10, 2012

Blue Princess





               It was a great experience making this princess figurine using gum paste from the scratch.

Saturday, September 8, 2012

Japanese Cheese Cake , Finally!!

One of the most well liked cheese cake among many of us. Japanese cheese cake, also called cheese souffle in Japan. There so many different recipes out there, and I have been try out to see which gives the best result. When I first learnt to make this cake, I was still using my microwave cum convection oven then, and the final product was almost perfect without the wrinkly top, apart from the perfect soft and fluffy crumb. 
I lost the touch after I didn't bake it for about two years, after my son was born. The first one after two years was the great disaster! The whole cake shrunk, compact crumb that could hardly see any pores, whatever failure you could think of, for the first timer baking this cake. Wonder how munch cream cheese wasted as well as other ingredients. So, I gave it a break, I told myself, if I ever go to Hong Kong again, I will go back to Mrs. Lee to learn how to make this delicate cheese cake that melts in your mouth!





So, I did, I managed to do it right after the second lesson. With my current built in oven, though I perfect the crumb, the cake top still gets pretty wrinkly. I thought, I'll just live with it, as I am really happy to see the cake stays tall without any shrinkage! 



Prior to that, Alex Goh's Japanese cheese cake recipe was one of the most raved recipe I could find. But, still not exactly what I was looking for. Or may be I am just not good at it! you could see ( the oval shape) the crumb is more compact and heavier. Now, I will only go for the one I learnt from Mrs. Lee, and shall not waste any more cream cheese!!

Ingredients:
Cream cheese  80g
Sugar  40g
Milk  60ml
Yolk  2
Corn starch  1 tsp
Plain flour  1 tbp
Egg white  2
cream of tartar  1/4 tsp
Vanilla essence 1/2 tsp

Method:

1. Cut cream cheese into cubes, place in a metal bowl, together with sugar and milk, over a pot of hot water.  With a hand mixer, beat the ingredients in low speed till sugar dissolved.

2. Remove the bowl from heat, and continue to beat till the mixture pale. Add in yolks, and beat again. Sift in flour and corn starch and switch to low speed, mix them well, and set aside.

4. In another clean bowl, beat egg whites and cream of tartar with hand mixer in high speed till it turns soft peak. Add in the egg white to cream mixture in 2-3 additions, and fold in carefully. 

5 Pour batter in a 6 inch round loose base tin that is lined and wrapped with foil outside the tin.  Steam bake the cake for 30 minutes at 150'c. Once the cake is baked, remove it from the tin and cool on the wire rack.

Monday, September 3, 2012

Musical Spaceship for Dominic


                                       Flying to the space to celebrate Dominic's birthday!!

Green Mussels in White Wine cream sauce




A quick cooking meal when the crave attacks me. Green mussels generally are not expensive in Singapore, a tray enough for two person may cost less than three dollars selling at supermarkets locally. All we need is just white wine and dollops of double cream. Often cook them with some chopped celery, carrots and onion, which give some bites to the sauce while drinking it.


Ingredients:

A bowl of chopped celery, carrot and onion

one tray of green mussels bought from supermarket

Dry white wine about 2 cups

Double cream 100g

Salt and pepper to taste.

Method:

1. In a pan, stir fry the cut vege till they turn soft.

2. Add in mussels and give it a good stir, then followed by white wine. Cover the pan and let it cook till all the mussels are cooked ( when they open up their mouth).

3. Add in double cream and stir well, season with pepper and salt. Done!!

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