Wednesday, September 27, 2017

Red Velvet Cream Cheese Snowskin Mooncake 红色天鹅绒奶油乳酪冰皮月饼

I wanna start making mooncake so very much but the lazy bugs kept buzzing me for months. And that out of the blue something finally inspired me to keep me motivate. Thanks to Whisknfold ! If you're craving for some ice cream mooncake, this should be something to satisfy your need. Please read on for more.

Ingredients for cranberry cream cheese filling :
250gm   cream cheese, softened at room temperature
50gm   icing sugar
1/2 cup  frozen cranberries, chopped

Method :
(1)  beat cream cheese and icing sugar till well cooperated.
(2)  now, add in cranberries and mix well, then keep chilled for 2 hour or till set.
(3)  next, divide cream cheese into 40gm each and round it.
(4) finally, keep into freezer for another 2 hours or till well set, which is hassle free during the wrapping session.

Ingredients for Red Velvet dough :
130gm   cooked glutinous rice flour / Koh fun
1 TB   cocoa powder
3 tspn   beetroot powder
100gm   icing sugar
45gm   crisco shortening
100ml    ice water

Method :
(1)  combined koh fun, cocoa powder, beetroot powder & icing sugar into a bowl then mix well.
(2)  now, stir in shortening and rub with your fingers till everything well cooperated.
(3)  next, add in cold water and stir to form a soft dough. Knead till smooth then set aside to rest for 30 minutes.
(4) once its ready, divide dough into 35gm each and flatten each with rolling pin between plastic sheets into a round disk.
(5)  insert a cream cheese ball onto flatten dough then push to seal it nicely.
(6) coat wrapped dough with koh fun then shape it with a mooncake mould.
(7) finally, keep chilled to set before serving.

Well, working along with cream cheese is like chasing time, as cream cheese became softened too quickly.

Thankfully, my mission completed in no time and the cake still in one piece. haha......  By the way, have anyone of you tried the Red Velvet Mooncake from Calton Hotel ? Kindly describe the deliciousness to share. Many thanks.

Monday, September 11, 2017

The Famous Crater Cheese Honey Cake Copycat 芝士火山口蛋糕

My family & I have spent a day travelling to Kuala Lumpur last weekend. We are sending my girl to her new place for a 3 months practical training there and glad there's no traffic jam along the way. After settling down, we went for lunch around her residential area. Phew.... I realized that food is getting pretty pricey in the city these days. Well, I am NOT forgetting to get my girl some storage food as well before we're leaving. So, we went to a nearby bakery shop. And this is the cake I first spotted when I stepped into the shop. hahaha..... I bought one to try it. But still think the top cheezy layer is too thin and causing me craving for more. Sooo.... I knew I am going to make one when I got home and I did. I actually make two and its incredibly yum. Really something to die for. Please read on for more.

Ingredients for cheese honey topping :
( recipe for 3 units 6" cake)
90gm  butter
20gm  condensed milk
40gm  honey
140gm   cheddar cheese
1 TB  parmesan cheese powder
80gm   heavy cream

Method :
Put everything together into a stainless bowl then place bowl to double boiler and let to heat till everything melted. Then set aside to cool completely. Finally,  transfer cheese mixture to pipping bag and its ready for use.

Thanks to Sue Gan @ As The Deer for the inspiration.

I made two sponge cakes and almost messed up with one, due to my carelessness when setting the temperature. Luckily ..... the cake is still edible and yummy too !

Ingredients for sponge cake :
( recipe for 1 unit 6" cake)
(A)
50gm   butter
50gm   all purpose flour
60ml  milk
3 egg yolk

(B)
3 egg white
50gm  castor sugar
1/8 tspn  cream of tartar

Method : 
(1)  Ingredient (A), heat up butter & milk till just butter melted (not boiling) then add in flour to form a thick paste. Leave to cool for 10 minutes then stir in egg yolk and beat till everything well cooperated.
(2)  Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add in the remaining sugar and beat till top foam.
(3)  now, fold meringue into mixture (A) till everything well blended. Do not over mix.
(4)  transfer batter to a 6" baking tray lined with parchment paper (only the bottom).
(5)  finally, bake at preheated oven 170'C for 20 minutes then 150'C for another 40 minutes.
(6)  discharged from tray and leave to cool completely, then keep chilled for an hour.

(7)  finally, squeeze on the cheese topping over the cake and then bake at preheated oven 230-240'C for about 6-8 minutes or till brown. And I love it really really brown.

Ooo...wow.... such great looking piece of work ! I am on cloud 9 already....

The burnt cheese topping is totally amazing. I dig in right away after a few shootings. Gosh, I am speechless ! The cake tasted soooooo sooooo good. Truly satisfying piece of cake. Oh yeah, this is a highly recommended treat to all my readers. Definitely something to die for !

Friday, September 8, 2017

Chinese Traditional Steamed Sponge Cake 古早蒸蛋糕

According to the Chinese Lunar calender, we're now celebrating the festival of hungry ghost (yu lan jie or zhong yuan jie). Most Chinese will take this opportunities to give away food to offer to the hungry ghost. Click here to read more culture explainer.  Well, I'll have to say it is always very interesting for being a Chinese and I love my culture.  And this year I made this lovely steamed cake to offer on this special occasion.  Please read on for more.

The cross sign preparation need to be quick, make sure the sugar didn't sink before sending into the steamer. Otherwise, you won't be able to get the nice bloom after steaming.

Ingredients :
5 large eggs
250gm  castor sugar
250gm  all purpose flour
20gm    corn flour
1 tspn   baking powder
a pinch of salt
170ml  soft drinks (highly recommeded 7up)
* extra coarse sugar for sprinkle the cross sign

Method :
(1)  combine all purpose flour, corn flour & baking powder till well mixed.
(2)  whisk eggs and sugar till light & fluffy.
(3)  fold in flour mixture alternately with soft drinks, till everything is well cooperated.
(4)  next, add in salt & corn oil and stir till well combined.
(5)  pour batter to a 8" tray lined with parchment paper.
(6)  now,  sprinkle sugar over the top of the batter to make a cross sign. (as shown in the above picture). This has to be done quickly, otherwise the sugar might disappeared in no time.
(7)  finally, steam at preheated steamer for 30 minutes or till tester came out clean.

I'm pretty much happy with the result. The steamed cake looks fantastic and the best thing is it's easy to prepare. Hope you guys will love it too. Have fun !

Tuesday, September 5, 2017

Natural Remedy For Muscle Pain 清炖葡萄汁

I'm a big fan of natural remedies for body healing. Recently, I met a friend whom has given me this easy to prepare remedy for muscle pain especially twisted back. The only ingredient needed is green grapes & some pure rice wine. I actually gave it a go the following day and share it with a few friends. And the result is overwhelming ! An elderly friend said his upper arm muscle pain which has been bothering him since a year ago has suddenly relief on the next morning, after taking this remedy. I'm not sure how true it is but it works for him. So, this is definitely something good to share with my readers. Please read on for more.

I prepared 1 kg of green seedless grapes which feed about 6 persons in one course. Or ! kg for 2 persons by taking it continuously within 3 days. For washing away the wax on grapes, squeeze some toothpaste to your hand palm and rub between both of your palm evenly. Then rub grapes with your hands gently till shinny. Finally, rinse and wash away toothpaste.

Now, cut grapes into half or quarter it. Then transfer all grapes to a big clay jar without adding in anything.

Next, cover jar with a lid and seal it with plastic wrap.

Finally, cook it for 3 hours over a double boiler or slow cooker.

Once its done, leave cooked grapes to cool into room temperature or just warm. Add in pure rice wine about 1-1/2 cup into 1 kg of grapes (or 1 cup for less alcohol intake). Best to serve it just before bed time. Keep chilled for all leftover then reheat before consume each time.
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