Tiramisu

Tiramisu are said to be well known. Reasons are Coffee, Sponge finger, Cream cheese and most impt sugar.. hahaha.... and most most most impt is the coffee Liquour.

My version for tiramisu is like Trifle... layer of sponge finger, cream cheese, sponge finger, cream cheese...... simply divine..

Ingredient:

sponge finger (number needed depends on the container used)

Coffee Liquor Syrup:

1 to 1.1/2 cups of boiling water

2tbsp coffee / instant coffee

4 to 5 tbsp sugar
4 tbsp coffee liquor

Cream cheese layer :

500g cream cheese

90g sugar

150g whipped cream

Garnish :

Cocoa powder

Method :

Coffee liquor syrup:

mix boiling water with the coffee powder and sugar till dissolved. Leave to cool and add in the coffee liquor.

cream cheese layer :

Beat cream cheese and sugar till light and add whipped cream and mix well.

To Assemble :

1. Get ready the container, dipped the sponge fingers in the coffee syrup till the sponge finger are soaked.

2. Layer the cream cheese over the dipped sponge finger.

3. Place another layer of the dipped sponge finger on top of the cream cheese and repeat no. 2.

4. Finally, sprinkle some cocoa powder on top of the cream cheese.

5. Chill in the fridge for 4 hours or overnight before serving the dessert.

Durian Puffs

A recipe worth baking again. Well.. i think its the puff tat is incredible... just a simple ingredients of egg, sugar, flour, water and some salt, wahhlaahh.. the amazing puffs are out... of course with some pumping and baking.. I have seen this recipe like ages but many times during the durian season, I got sick so if i cant eat, no one can.. hahaha.. i m sooo bad..

Durian filling
Ingredient :
Durian pulp from 5 to 6 pcs of medium (one handful per pc) size durian
2 tbsp milk
2-3 tbsp honey
200ml whipping cream

Method:
1. Beat cream till soft peaked, put aside
2. Add durian flesh, milk and honey in a big bowl and mix till smoth.
3. combine cream and durian mixture together till well blended and put in the fridge.


Puff Pastry
Ingredient :
50g butter
1 cup water
1/4 tsp salt
1 cup all purpose flour
4 eggs

Method :
1. Place water, butter and salt into saucepan and bring to boil till butter melts
2. with the heat still on, add flour and stir vigorously till mixture becomes ball like and doesnt stick to the pan
3.bring heat to low and when hissing sound then the dough is ready.
4. set aside in a mixing bowl and let it cool for a short while.
5. use a wooden spoon, add eggs one at a time in the mixing bowl with the dough in it and blend it for a minutes till smooth.
6. continue till the egg is fully mixed.
7. put the mixture into a piping bag or a sandwich bag (cut a 1cm hole at the tip) and pipe swirls onto a non-stick tray.
8. bake for 20 mins at 220 deg. cel. till golden brown.
9. cool on the rack before filling the puffs with the durian cream.

Blackberries & white chocolate Tiramisu

One amazing dessert being made. I was planning to make the normal Tiramisu with coffee but a friend of mine will get gastric pain if taking any coffee stuff.. so luckily I got a new recipe from the back of the sponge finger package. D and me is soo keen on doing this recipe. So after all the shopping, we both start preparing all the ingredient and start exploring this new dessert.. really an enjoyable experience yet again. But also as sinful...white chocolate.. yummy but too sweet...

Overall, the most enjoyable and most satisfying is all my frens loves this dessert... yeah.. another success...

Ingredient:

(A)

200g packet sponge finger biscuits

1 tsp gelatine

1 tbsp boiling water

1 tsp vanilla essence

375g white chocolate melts

150ml cream, whipped

2 egg whites, beaten stiffly

120g fresh blackberries (for me, I used frozen blackberry, defrosted)

(B)

250g cream cheese (at room temperature)

1/2 cup whipped cream

1/2 cup caster sugar

1 tsp vanilla essence

Method :

1. Get ready a 10cm square glass bowl.

2. Sprinkle the gelatine over the combined boiling water and vanilla essence and whisk until dissolved.

3 . Melt the white chocolate as per packet instruction (practically, double boil the white chocolate and make sure not water touched it).

4. Fold whipped cream and egg white into the warm melted chocolate using metal spoon until well combined. Finally, fold through the gelatine mixture.

5. Pour one thrid of the white chocolate mixture into the base of the glass bowl. Lay a layer of sponge fingers , leaving space in between each biscuit over the white chocolate mixture.

6. Pour over half of the remaining cream mixture and spread the blackberries around the mixture and later pour in the remaining cream mixture.

7. Beat the ingredient (B) all together until well mix and make sure not to overbeat, if not it will be very foamy. If all are ready, pour the cream cheese mixture on the final and top layer. Spread evenly and add some blackberries on top for decoration.

8. Cover and refrigerate for 4 hours or overnight.

century egg tarts / char siew sau pau

Another new experience... Its so great but hubby says the few hours to baking is not really tat worth it. As this few hours, the outcome only like having 10 pcs of puff coming out. Well, for me, its all worth it.. NO PAIN NO GAIN. Standing for too long...

The recipe I used esp the pastry.. it can be multi purposes... why I said that.. hehehe.. cos this recipe for the pastry, I have make two different flavour... one is the char siew soh type.. which is some cheat at this.. and the other is the century egg puff... As I couldnt find the lotus paste.. I used the white bean paste.. wow.. its nice and not too sweet.. I will make this again soon cos I want my parents to taste everything I make.. hehehe.. Its a blessing to honour the parents oh..

Here come the recipe...

Ingredient A :

180g high protein flour / bread flour, mixed with

3tbsp custard powder, sifted

120g shortening, 1/4 tsp salt

3 tbsp water

Ingredient B :

90g plain flour

70g shortening

Filling :

400g lotus paste / white bean paste, mixed with

30g of kuaci (this i didnt use)

3 to 4 century eggs, cut into half or 1/4 part (all depends on ur liking)

60g preserved ginger (but I didnt put any)

Glazing:

1 egg, mixed with 1/8 tsp salt, beaten

Method :

1. Pastry: Mix and Knead all ingredient A together till smooth (its kinda messy). divide into 10 parts..

2. Mix ingredient B till just combined and divide into 10 parts. Wrap B with A, form into a n oblong shaped and roll up like a swiss roll. Roll out into a rectangular shape. Turn in over, roll up tightly again like swiss roll and fold into 4 layers. Use fingertips and press both ends to form a ball shape. Roll skin into thin rounds.

3. Filling : mix lotus paste and kuaci and divide into 10 parts. flatten lotus paste and wrap 1/2 or 1/4 of the century egg (and 1 part of the preserved ginger) and form into a ball.

4. Divide pastry into 10 parts, roll each into round and big enough to wrap up the century egg filling.

5. place the tarts onto a baking tray and glaze with beaten egg.

6. bake in a pre-heat oven at 190 deg. cel. for 30 minutes till golden brown.

7. remove, leave to cool and place onto paper cups.

mini pumpkin kuih

green bean paste in a round shaped

after steaming

In order for me to recycle the leftover green bean paste from the previous recipe. I have decided to make this mini pumpkin kuih... its kind of fun to experience something different. Its a very sticky situation and kind of oily too. If it is a bit more sweet then it will be great.. as the green bean a bit bare... as its not too sweet so its taste is not as wonderful.. welll, always learn from experience..

Ingredient


300g pumpkin


200g glutinous rice flour


60g corn flour


20 pieces cloves (since i dun have it, i used the crushed walnut)


1 tbsp oil


banana leaf (if have better, me... too smart use paper cup.. so become sticky situation)





As for the filling... pls. refer to the previous recipe (thailand bean paste fruits)





Method


1. steam pumpkin till cooked and mashed it. make sure drain all the water out if not the paste will be a bit watery.


2. add in glutinous rice flour, corn flour and oil, knead to form a dough


3. divide the green bean paste into 20 small portion, mould it round.


4. divide the dough evenly in 20 small portion. flatten the dough and wrap in fillings. use the back of knife to slice a few lines or maybe use the Satay stick to make the cross lines. stick in the upper part with the clove or the walnut. (for decoration only)


5. Base a banana leaf onto a tray.(really a better choice, i believed). put it inot steamer and steam over medium heat for 5 to 8 minuts. remove and serve.

Thailand Bean Paste Fruits

This is a very interesting dessert. I knew the existence of this dessert when I 1st went to Bangkok. And tat was like nearly 9 years ago.. yeah.. thats a long long time... only this year, I went to Bangkok, and I found it in MBK. So I bought it back and its soo nice.. just wondering how those people can make it and taste so amazing for a tiny food like this. Just few months back, I was flipping the pages of the recipe book. And there have this recipe, and i have no idea wat split green bean are, wat is green bean paste.. but just this few weeks, I have been thinking abt this green bean paste thing so I google it and google it back and forth, till I cant stand it anymore, I asked my mum wat is tat.. she dun do this type of baking but she have the knowlegde abt it... so i search in the supermarket for this split green bean . lucky I found it, and so happy as I can start the recipe running in my mind.. haahahaha,...

Ingredient:

250g grean bean paste (split green bean)

100g sugar

1/2 cup condensed milk (suppose to be coconut but i changed it)

few drops red colouring

few drops orange colouring

few drops yellow colouring

Agar-agar ingredient

13g agar agar powder

440g water

1tbsp sugar

Method :

1. soak split green bean in water for 1 to 2 hours. remove and drain. Put in the steamer and stea for 30 to 40 mins or until soft. remove and mash into paste. (For me, i used the blender to blend it)

2. dissolve milk and sugar, add in green bean paste, continue stirring and cook till fairly dry.. (its a bit of hand work here.. quite tiring to stir the dry paste)

3. take some paste, mould it into various fruit shape. Sitck with tooth pick, set aside to cool.

4. mix red, yellow and orange colourings accordingly with some water, brush it with different colouring. dip the paste into agar-agar mixture. Let it set.

5. repeat the step and dip the agar agar mixture for second layer and third layer, leave it to cool

6. for the agar-agar, boil the ingredients till the agar-agar powder dissolves.

devilish chocolate roulade (for me its slice)

This chocolate cake is really a killer... if a person loves the bitterness of the chocolate, this is a sure try cake. Esp the center cream area... its a lot of cream cheese and chocolate, also tope with some whipped cream and strawberrries... It is a good combination as the sour sweet strawberries make the cake have a extra kick taste... well.. wat to do, strawberries here is quite costly and most of the time is more sour than sweet taste.. Anyhow .. its time to typo in the recipe..

Ingredients :

a) 175g dark plain chocolate, chopped n melted

b) 4 grade B egg yolks plus 50g castor sugar

c) 4 grade B egg white plus 40g castor sugar

Filling:

a) 150g semisweet chocolate, melted (can add 3 tbsp coffee liquer, if u like)

b) 2 egg yolk

c) 2 egg white

d) 250g cream cheese

Method :

1. preheat the oven 190 deg.cel. Grease swill roll pan and line with baking parchment. Melt (a).

2. whisk (b) in a bowl until pale and thick, then stir in melted (a)

3. whisk (c) in a clean, grease-free bowl to soft peaks, then fold lightly and evenly into the step (2) mixture.

4. scrape into the swiss roll pan and spread into the corners. Bake for 10-20 mins, until risen and firm to the touch.

5. dust a sheet of baking parchment with cocoa powder. Turn the sponge out of the paper, cover with a grease proff paper and leave to cool.

filling method:

6. double boil (a). remove from the heat. beat (b), then pour (a) into the mixture and mix well.

7. in a separate bowl whisk (c) to soft peaks, then fold (d) lightly and mix in step (2) evenly into the filling. uncover the roulade, remove the parchment and spread with filling.

8. spread the filling mixture over the top, then top the second layer of the cake on the cream cheese mixture.