Cheesecake in shot glasses ^_^

I went to the outlet the other day and saw some cute shot glasses. And it is very popular now to make dessert out of it. I was tempting to try it and so i bought some of the shot glasses. This time i am layering the cheesecake...

How does they look? Good? Maybe next time i can try other recipe..

Angry bird cupcake ..eww.eww..

After i saw a posting about angry bird cupcake, i was like i must make this for my son. Yea.. he loves it and he was helping me making them and giving some instructions. The next day, when he was enjoying his angry bird cupcake for breakfast, he was like :" Mom, we are going to make spiderman cupcake right?" I was like. "No..i do not know how to make it." Then he said," You know how to make everything..." Guess i have to make spiderman  cupcake next time ... Well, fancy cupcake really triggers his appetide, he has eaten for quite a few since they are ready!

Recipe adopted from Mimi bakery house

Ingredients:
3 cold eggs
1 3/4 cup all purpose flour
3 tsp baking powder
150ml fresh milk (can substitute with soy milk if you child has dairy allergic)
220g castor sugar
1 tsp vanilla extract

Methods:
1. Put all the ingredients and mix until well blended.
2. To make the body
        3 tablespoon of red color batter
        3 tablespoon of blue color batter
        3 table spoon of yellow color batter
        3 tablespoon of black color batter ( i did not have black color so i use chocolate powder)
3. To make the peak
       2 tablespoon of orange color batter
4. To make the eyebrown, use the batter of black color.
5. To make the belly
         3 tablespoon of original batter
6. After all done, steam for 15- 20 minutes or until done.

Note: I double to recipe to make 16 cupcakes. I kept the bottom part original color and layer some red, yellow or blue color on top of it to make the body.

Pork floss bread

奶油蛋筒

This recipe is for party, fast and easy. Also, it tastes great too :-)

I bought the store made pastry sheet. Easy and nice...

1. First cut the pastry sheet into long rectangular shape. The roll the sheet to the pre-make cone shape mold. Or you can buy the mold.

2. Preheat the oven to 375 F.

3. Bake until golden brown. Cool it.

4. Beat the heavy whipping cream and sugar ( depends on the sweetness that you like) until soft and thicken.

5. Put the cream in the hole of the cone shape biscuit.

6. Serve

~Happy Valentine Day ~

Yesterday was Valentine Day. My hubby gave me a bonquet of flower. Looks good.... :-) I cooked lobster, sushi, sausage wrapped with bacon and vege for our dinner. We thought of having dinner out, but with two kids, it is quite challenging. Plus, restaurants would be very crowded. Oh, there was wine too! I did not include in the picture!!

My son's day care was exchanging valentine. He was excited and kept on asking if i brought his valentine so he can gave to his classmates. My younger son's class also exhcanging valentine, and he is just 17 months.. oh my.. cannot believe that!! He cannot even understand what is valentine.... all he knows is i got a candy and i am going to eat it !!! LOL ...



My son helped make the card and candy with his hand writting on it. He was given it to MrS. Benford, the owner of the day care which he has to shake hand with every morning and evening when we pick him up. While he was writting the note, he was like ..Oh..yea..the scary one!!! Apprently he does not like her that much!




These two are for his class's teachers- Ms Sarah and Ms. Angela... we bought chocolate for his bother's teacher and his enrichment class teacher. It just time consuming to make evreything at home.



Pork floss bun

This bread is using "tang zhong" method. The result was it is soft ... taste great! Close to the store bought bread .. so far, this is the most successful bread that i have ever made. The most precious thing is the bread can stay soft up to 3 days without refrigerator/freeze. It means a lot to me because i really do not like to freeze the bread and re-bake it for serving!!!

Recipe is as below. I did not make white bread but i modify it to the shape that i wanted.

Water Roux (Tang Zhong) Method
Adapted from The 65 C Bread Doctor, by Yvonne Chen
Note: The starter can be kept in the refrigerator for 3 days

Water roux starter
Bread flour and water in a 1:5 ratio
In a microwaveable bowl, mix the bread flour and water. Put in microwave and cook for 30 seconds. Then take it out and stir. Repeat the steps until the bread flour and water become thicken and it should leave a trail if you draw a line through it. Set aside to allow it to cool to room temperature before using.  Store leftover starter in the fridge for up to 3 days.  Discard when it turns gray in colour.

For the bread
Note:  The following recipe yields 2 loaves of bread or approximately 12 buns depending on the type of buns you’re making.
144 g water roux starter (recipe above)
540 g bread flour (for bread flour substitute, see here)
86 g granulated white sugar
8 g salt
11 g instant dried yeast
86 g eggs (approximately 2 eggs)
59 g whipping cream (or substitute with milk)
65 g milk
49 g unsalted butter, softened at room temperature
1 egg, whisked for egg wash

Procedure

1. In a large bowl, mix together the bread flour, sugar, salt, and instant dried yeast. 
2. Then mix in the eggs, cream, milk, and water roux starter.  Form it into a ball and transfer it to a generously floured surface.  Knead in the butter. 
3. The dough will be sticky and the kneading process takes a bit of time, but you could use a bread machine instead of kneading it by hand. 
4.  Knead the dough until it passes the windowpane test (ie. stretch the dough out thinly and when you poke your finger through it, you should be left with a perfect circular hole as opposed to randomly torn dough). 
5. Place the dough in a lightly oiled bowl, cover it with a tea towel, and allow it to rest at room temperature until it doubles in size, 40 minutes to 1 hour.
6.  Separate the dough into the number of pieces that you need (ie. divide it in half if you are making 2 loaves of bread or form it into 12 separate balls if you are making 12 buns) and allow it to rise for 15 minutes, covered loosely with a damp tea towel at room temperature.
7. Then shape the bread as desired and place it onto baking sheets or into loaf pans as applicable.
8.   Cover loosely with a damp tea towel and allow to rise until doubled in size, about 1 hour at room temperature.
9. Preheat the oven to 350 F. 
10. Brush the surface of the dough with a thin layer of the egg wash and bake the bread until golden on the outside and just cooked through (approximately 30 minutes for loaves of bread). 
11. Remove from the loaf pan or baking sheet and allow to cool on a wire rack.

Hot Dog Bun

Since i am back from holiday, i would like to bake some bread and see if the taste is similar to what i bought from my country. Well, the looks is good, the taste is ok but the fluffyness is not the same. I am not sure why. Anyone know?? Tell me.....!!!

How is it looked? Good? My son likes it and he ate few of them.... maybe hot dog is his favourite :-) For recipe, email me at cloudofthepinksky@gmail.com



Food that i brought from Malaysia

 I went home last December ... and look! I have brought back some snack for
my own craving :p




  Dodol