Birthday cake

This is the birthday cake that i made. Is it pretty?? It used the roll cake/ sifone cake recipe. The only different is you have to bake two 9 inches cake and stack them together.

Home made donut ( deep fry)

My son loves to eat donut. Sometimes store bought donut is a bit too sweet with so much icing on it. So i try to make it at home. It turns out great...the only thing is the donut does not taste as good if you let it out overnight. It is soft and tasty if you eat it right away!

Look how it turned out!

This is the donut cutter that i used. You can find it at ebay or bed bath and beyond.

Recipe:
14oz active dry yeast
1/4 cup warm water
1.5 cup warm milk
1/2 cup white sugar ( adjust accordingly if you have a sweet tooth)
a pinch of salt
2 eggs
1/3 cup shortening/ butter
5 cup all purpose flour

Methods:Mix all the ingredients together using stand mixer. When it form a dough, let the mixer mix for additional 10-15 minutes.
Cover the dough and let rise until double in size.
Preheat the deep fry.
Roll the dough flat and cut with donut cutter.
Deep fry the donut until golden brown.
Serve warm.

You can also sprinkle some icing sugar on top or any other frosting as you desire.

Ice Kacang



Ice Kacang

 Ice kacang

I have been craving for ice kacang for a long time, thus with limited ingredients, i made it on my own...only have red bean, sweet creamy corn, "a tap chi" and ice...

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..

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

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.

糯米糍 (Sweet Potato Glutinous Rice ball)

Serving size: 12

1. One big sweet potato, peel the skin and cut in dice. Boil a pot of water and cook the sweet potato until soft. Drain and remove the excess water. Mash it. Let it cool down.
2. Red bean paste 300g ( I bought store make red bean paste), divided into 12 portions and form into individual ball.
3. Grated coconut ½ cups.
4. Glutinous rice flour 1.5 cup, sugar 1/3 cup, condensed milk 3 tablespoons, oil 2 tablespoons, water 170ml. Combined it with (1) and mix thoroughly. After that , transfer the dough to a oily grease glass bowl. Microware for 3 minutes, stir and microwave for another 3 minutes. Continue until the dough is cooked. Let it cool down. Use a spoon to take out a portion of the cooked dough and put it onto a lightly grease cling wrap and cover. Then, press the dough flat. Place a red bean paste ball onto it. Work the dough until it covers all the red bean paste. Roll it on the grated coconut. Repeat until all done.
5. Serve and enjoy!

Jelly

Crystal Jelly powder 1 packet, cook accordingly to the package instructions. Arrange desire fruit into jelly mold. Once the jelly is cooked, transfer immediately to the mold. Keep in refrigerator for several hours or until firm. Serve and enjoy!