Sunday 24 June 2012

Spiderman Cake





Barbie cake again!!!


Children Novelty Cake 

Chocolate Moist Cake


MY CHOCOLATE MOIST NOVELTY CAKE.......

Rose Macaron adapted From Pierre Herme

Rose Macaron  :- Original Recipe From Pierre Herme
Macaron everyone?? I starting to do macaron since I was in first year working in Pangkor Laut Resort but what I learn basically is coconut macaron. I don't really enjoy to eat it as per se, because it is so sweet until one day one my old friend requested me to do macaron IF I want to make house warming, and so that was the time I intend to create the masterpiece for my friend  in Limerick. I enjoy making it but not enjoy it that much because maybe I was baking that alots of time..so let me share with you what I have during my whole year of baking. :))


Rose Macarons – Pierre Herme
300g Ground Almonds
300g Icing Sugar
110g Egg Whites, aged
5g Red Food Colouring
300g Granulated Sugar
75g Water
110 Egg Whites, aged
Rose Buttercream
200g Granulated Sugar
75g Water
150g Eggs
90g Egg Yolks
400g Butter, very soft
4g Rose Essence (I used rose water)
50g Rose Syrup (natco brand)
1. Mix the ground almonds and icing sugar together. Sieve into a large bowl. Mix the colouring into the first portion of egg whites and pour this onto the sugar/almond mixture but don’t mix in.
2. Pour the water and sugar into a saucepan and swirl together. Add the second portion of egg whites to a mixer fitted with the whisk. Cook the syrup to 118C. Once the mixture reaches 115C start the mixer on high. Once the syrup reaches 118C take straight of the heat and pour in a thin stream down the side of the mixer bowl continuing to whisk on high.
3. Continue to whisk the meringue on high until the side of the bowl is no longer hot. You still want it a little warm, around 50C. Add all of the meringue to the bowl with the almond sugar mixture.
4. Using a large spatula fold the mixture together until it starts to shine and forms a ribbon that stays visible for about 30 seconds.


5. Add the mixture to a piping bag fitted with a plain tip and pipe into alternating lines onto parchment lined baking sheets. Set aside for about 30 minutes or until the macarons have formed a skin that doesn’t stick to your finger.

6. Whilst the macarons are drying preheat your oven to 140C. Once ready bake the macarons for around 13 mintues. Remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.


Rose Buttercream
1. Add the sugar and water to a saucepan and cook over medium heat to 120C. Whilst the syrup is coming to temperature add the eggs and egg yolks to the bowl of a stand mixer with the whisk and whisk until the thicken and lighten in colour.

2. With the mixer still on slowly pour the syrup down the side of the bowl and continue to whisk until cooled.
3. Switch to the beater begin to beat in the butter at medium/high speed one or two pieces at a time. Once all the butter is beaten in and the buttercream is smooth beat in the rose syrup and essence.

Tips:
I have got into the habit of blitzing the almond/icing sugar in a food processor for a short while, to try and make the store bought ground almond more finely ground.
If you overcook the syrup for the macarons you will end up with thick and hard shells so I always take the sugar off the heat one or two degrees early (it will reach the right temp off the heat).
If by the time you have piped one row you still have peaks, the batter needs more folding so put the batter back in the bowl and give a few (maybe 5) more folds.
If your butter isn’t warm enough your buttercream will look like scrambled eggs but persevere just beat on high for a couple of minutes until it smoothes out.




Herbal Tea Eggs





I guess many of you have seen this herbal egg at local chinese drug shop...especialy they normally cook it in slow cooker, the longer it brew in the tea and herbal the more tastier!! if in Johor normally our malay traditions will do using all the young fresh herbal leaves from cloves, and so on...











HERBAL TEA EGGS
preparation  time :15 minute  Cooking time : 3-3hrs 30 minute  Makes 12
Ingredinets
Eggs                                                 12, at room temperature
Chinese tea leaves                           4 tbsp
Dark Soy Sauce                               3 tbsp
Salt                                                  1 tbsp
Sugar                                               1/2 tsp
Chinese angelica root (tong kwai)  15 g
Codonopsis pilosula (dong sum)     10 g
Astragalus (pak kei)                        10g
Polyconattum ( yok chok)               10g
Medlar seed/wolfberries (kei chi)      5g


METHOD
1) Put eggs in a large pot and add water to cover. Bring to the boil then reduce heat and simmer for    15 minutes.
2)Drain egg and allow to cool. gently tap eggs with the back of a spoon to crack shells, but do not remove shells.
3) Return eggs to pot and add water to cover egg completely.
4) Stir in remaining ingredients and bring to the boil. Either reduce heat to very low and simmer for 3 hours or place in a crock pot for 31/2 hours.
5) Drain and leave to cool. Shell eggs and serve whole or cut in wedges.


After 2nd attempt of making this herbal egg...I was fully amazed on how it look and the taste not quite I assumed it should be...but anyway my husband is the one who can judge wheather or not I 'PASS' my  herbal tea this time...but as he said, the best result is I keep further up to 5 hrs slow cook...well there you go...


Steam Bun or "Pau"


PAU...PAU...PAU....


The day I was start making the pau using the Bluekey's Brand pau Flour it take me an hour to find a perfect pau bun recipe...I been eating the pau since I was 5 yrs old age...I remember during my trip to KL, my parent always drop down to Tanjung Malim and they are famous with pau making...I still remember every bite of the pau the taste, the aroma, the smell of fermentation of yeast of the pau is like tapai...that's make me feel amazed and appetite. I also sell the pau here in ireland just for fun. People keep asking me the recipes for my pau...I been doing the recipe's of pau myself..and I hope it will come out nice...Alhamdulillah...is nice and tasty...and look what I got in the photo shot...I'm using Hong Kong Flour as well for pau...so don't be afraid to use those flour...Good Luck!!

Here are my simple creation!!

Basic Pau Bun Recipes
** estimate 28-32 bun of 40gm each dough***

1 kg              Pau Flour (any brand)
100 gm         vegetable shortening
4 tbsp           baking powder
1 tsp             salt
12gm            Instant Yeast (24gm for fresh yeast)
200gm          sugar
400-460ml   water
2 tsp             vinegar



    Combine water, sugar and vinegar in a jug. Stir well to mix. Pour the mixture into the mixing bowl.
    Add in the sifted flour, yeast, baking powder, salt, sugar and shortening.
    Press the start button . At the end of the mixing, take the dough out and use it as required. Leave the dough to rise at about 1-1 1/2 hours until double in size (depending on room temp, the warmer the faster result).  Turn the dough out on to a lightly floured surface, knock back and knead lightly. Divide into a ball, and filled out a filling that u desired.
    After the pau has been filled with filling and shaped, place on a small piece of greaseproof paper and set aside to rise for 15  minutes.
    Steam the pau in a steamer over rapid boiling water for 11-12 minute.




Sunday 17 June 2012

Oishi Desu



OISHI DESU 

One of my favourite dishes!! I found simple and traditional. Simple food always have descent taste and value for money...above of all is a healthy food as well!! So ladies..if you want to slim...get this for your simple dinner in your menu.