Recipe from Samantha Jong
Link: https://www.facebook.com/photo.php?fbid=592640224152993&set=gm.666763953361712&type=1
Cheese Layer Cake (9’’ square tin) 10/1/2006
20 biji kuning telur
6 biji putih telur
4 sudu makan susu manis
1 bungkus tepung askrim vanilla (80 gm)
200-250 gm tepung Hong Kong
250 gm gula halus
450 gm mentega (160 ozs)
500 gm Cheese Philadephia
1 tbsp ovalette
1. Pukul telur dan gula sampai kembang. Masukkan ovalette, tepung aiskrim, tepung hongkong dan gaul hingga pekat.
2. Mentega, cream Cheese dan susu dipukul hingga putih pada bekas lain lalu masukkan ke dalam adunan telur dan gaul hingga rata.
3. Bakar lapisan dengan nipis hingga habis dan guna api atas (gril) sahaja.
190-200 度, 5-8 分钟
Cappuccino Cake 跟Nescafe Layer Cake 一样, 只是加了 一点cappuccino paste, 味道很香
Thursday, 30 January 2014
Cheese Layer Cake
Kek Lapis
Recipe from HuiのBento Journal
Link: https://www.facebook.com/photo.php?fbid=807597435924114&set=a.674994755851050.1073741831.654040211279838&type=1
Ingredients (A):
500g Chilled butter (Golden churn canned butter)
200g Condensed milk
2tbsp Rum liquor
150g Cake flour
3/4tsp Lapis spice (All spice)
20 Egg yolks (use large egg - 65-70g each)
140g Castor sugar
2tsp SP (optional) (I omitted)
Ingredients (B):
10 Egg whites
90g Castor sugar (I reduced to 85g)
1/4tsp Cream of tartar
Method:
1. Preheat oven to 200 deg C top and bottom heat. Warm up a 9 or 10 inches square tin before greasing and lining the base with baking paper. (1/2 recipe uses 7 inches square tin)
2. Cream butter, condensed milk and rum liquor at medium speed for abt 5-10 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.
3. Whisk egg yolks, sugar and SP at max speed until thick. (Note: if using SP, only take 3-4 mins to whisk till thick but without will need about 10mins) Add this mixture into Step 1 (butter mixture) gradually till well mix.
4. Whisk egg whites, sugar and cream of tartar in a clean mixing bowl at max speed until stiff.
5. With a handwhisk/spatular fold 1/3 of the egg whites into Step 2 mixture and continue the process of folding the rest till two mixtures are well incorporated.
6. Place the baking paper on the preheated tin. Spread a small amount of batter (100g-9"/130g-10"/70g-7", always weigh the batter to ensure even layer) on the warm tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.Second layer onwards, increase the oven temp to 230-240 deg C at top heat only. Subsequent layer takes about 3-4 mins to bake
7. Use a metal presser to lightly press each baked layer before adding new batter. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Continue baking the cake by the layers until the batter uses up.
Note:
1. For ovens that do not allow the setting of top heat only, place a baking tray of water at the bottom of the oven.
2. SP help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer)
Recipe Adapted from
http://
Watermelon Cheese Cake
Recipe from Samantha Jong
Link: https://www.facebook.com/photo.php?fbid=594201530663529&set=p.594201530663529&type=1
Kek Lapis Horlick Milo
Recipe from Samantha Jong
Kek Lapis Mocha
Recipe from Samantha Jong
Link: https://www.facebook.com/photo.php?fbid=593084034108612&set=p.593084034108612&type=1
Monday, 20 January 2014
Almond chocolate
Almond chocolate
Recipe from: Winnie Chuang
Link: https://www.facebook.com/photo.php?fbid=10152138449039738&set=o.187277697977009&type=3
先将150克巧克力隔水融化并离火, 再加入200克烤香的杏仁条拌均, 放入小纸杯, 表面洒些烤
香的杏仁粒即可。
Love bite (shortbread cookie)
Love bite (shortbread cookie)
Recipe from Peter Liew
Link: https://www.facebook.com/photo.php?fbid=10152086113536166&set=o.187277697977009&type=3
recipe easy , but need technique to do it 225 butter , icing 60 , 260 flour , 200 chocolate
chop n melted . u must hv a cutter (heart shape ) . bake 170c , 15-20 min . coo it n dip
with melted chocolate
Saturday, 18 January 2014
Popiah 皮 加肉丝
Pineapple tart
取自Baking Wonderland,Jacqueline ChowRecipe
Link: https://www.facebook.com/photo.php?fbid=10202224145538896&set=gm.661521300552644&type=1
材料：
低筋麵粉370g，
無鹽牛油 250g (室溫回軟)
糖粉 50g
奶粉 20g
蛋黄 2pcs
鹽少許
鳳梨餡適量
蛋黄液適量 （涂在饼的表面)
做法：
1. 攪拌盆裡放入牛油與糖粉，用電動攪拌器攪打至蓬鬆且顏色變淺。加入鹽&蛋攪拌均勻。拌入低筋麵粉與奶粉，以按壓方式拌勻即可。
2. 将鳳梨餡事先搓成圓球狀，然后 将麵團捏平、包入鳳梨餡搓成自己喜爱的型状。
3. 烤箱預熱至170 C。 将已做好的鳳梨饼表面涂上蛋黄液，即可入烤箱烘烤。烤約20分鐘
Tried on 18/1/2013- taste nice when d flour is watery. Reason too watery: Butter beat too long.
Friday, 3 January 2014
德式饼
By Katherine Kwa
Link: https://www.facebook.com/photo.php?fbid=389039014521768&set=a.245920602166944.56714.100002470185410&type=3&src=https%3A%2F%2Ffbcdn-sphotos-e-a.akamaihd.net%2Fhphotos-ak-ash3%2F18990_389039014521768_1297822475_n.jpg&size=480%2C640
材料：250g牛油(软化)、80g糖粉（过筛）、25
做法：
1）将牛油和糖粉稍微搅拌均匀。
2）把马铃薯粉及面粉徐徐加入并混合成软团。
3）把软团分成一小团再搓成一粒粒小圆球，排放在烤盘，
4）放入预热烤箱，以160度烤15分钟。
黄梨酱~做法
By Katherine Kwa
Link: https://www.facebook.com/kathrine.kwa/media_set?set=a.384746061617730.91187.100002470185410&type=3
300g糖，1支桂皮，1汤匙柠檬汁、1粒柠檬皮屑（或
做法：把磨碎的黄梨和其余的材料放入锅里，煮滚之后，转
＊如不喜欢桂皮味道，可以选择不放。
