Lamb Pizza for late night...

Hungry at 12am....i made this ....and after 1hour 15mins it's ready (this recipe can find it in my gallery )

Cheddar Cheese Marble Cake

still in school holiday....i'm baked cheese cake  for our hi- tea while cooking our dinner....really like this easy and nice recipe...soft and fluffy!

Ingredients

8 grade A eggs (use only 6 egg whites..just follow rima)

250g butter (i used unsalted butter)

250g caster sugar ..next time i will reduce some...

220g cake flour

100g cheddar cheese (grate)

30g hazelnut (chop) - (optional)

1 tsp baking powder

1 tbsp ovalette

1 tsp vanilla extract

1 tbsp cocoa powder

1 tsp chocolate paste/emulco (optional)

1/8 tsp salt (i added) 
    
Method

Melt butter using double boiling method.. put it aside

Sieve flour with baking powder and salt in a mixing bowl

Add eggs, ovalette and sugar to flour mixture

Whisk on high speed for abt 10 mins or till batter turn thick and fluffy

Using rubber spatula add in vanilla and melted butter and mix till well blended

Add in cheddar cheese and hazelnut and continue to mix well

Scoop 3 ladle of batter and add cocoa powder and chocolate emulco and put it aside

Pour plain batter into a 10 x 7 pan (i used 9" round pan)

Add 1tbsp of chocolate batter at a time all over the plain batter

Swirl using chopstick and bake on a preheated oven of 180C for 50mins  
(Adapted from bisous a toi)

 

Wholemeal Loaf

110 gm milk
45 gm whisked egg
100 gm Tangzhong/ Water Roux
40 gm sugar
5 gm salt
200 gm bread flour
150 gm wholemeal / whole wheat flour
6 gm instant dry yeast
40 gm unsalted butter, softened at room temperature

Add all ingredients (except butter) , first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). (Note: I used to make a small well in the flour, then add the yeast into it.)

When all ingredients come together, add the butter.  Knead until the dough becomes elastic.

Let the dough complete the 1st round of proofing, until doubled in size, about 40 minutes.

Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes. Cover with plastic wrap, let rest for 15 minutes at room temperature.

Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly . Seal faces downward. Roll out each portion to 30cm in length with your rolling pin . Seal faces upward and roll into a cylinder shape . The seal faces down . Arrange the rolled-up dough in a greased or non-stick loaf tin. Repeat this step for the other two portions. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 4/5 of the height of the tin inside. Close the loaf lid. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.)

Bake in a pre-heated 170C / 335F oven for 30 to 35 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Adapted from christinesrecipes

Creme Caramel

Ingredients:

160 ml whipping cream
160 ml milk
1/2 tsp vanilla extract
2 lemon zest (only the yellow part), each about 0.5cmx5cm in size, optional
2 whole eggs
1 egg yolks
50 gm caster sugar
hot water

Caramel：

100 gm caster sugar
50 ml water


Prepare a large baking tray
To make caramel: put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, no stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
Preheat oven to 160C/320F.
Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
Run a knife around the edge of the custard to unmould onto serving plates, served with fresh fruits.

Adapted From :christinesrecipe

Soft Butter Bun

   Butter bun for hi tea....nice and soft!

 Membrane test..ok!

 Ready for first proofing....

 Proofing in process....

  Proofing again  about 1-1/2 hours and ready to baked..

Ingredients:

250 gm bread flour
25 gm cake flour
5 gm instant dry yeast
15 gm milk powder
40 gm caster sugar
1/2 tsp salt
100 ml water, about 36C/97F
80 ml milk, about 36C/97F
40 gm butter, softened at room temperature
whisked egg, for egg wash

 Mix all ingredients (except butter). When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
Transfer to a clean floured surface. Deflate and divide the dough into  equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin . Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.                                                                    Adapted From:christinesrecipes

Snapper

Dinner with snapper ..just fresh from the sea...

Pasta and Beef,,simple and easy

I marinated beef with olive, salt and pepper...cut some potato, capsicum ,onion ...then grilled .......done  ready to served with pasta....

Butter bun with sausage

Same old collection for sharing....sausage bun for tapau kids to school

 

Ingredients:

250 gm bread flour
25 gm cake flour
5 gm instant dry yeast
15 gm milk powder
40 gm caster sugar
1/2 tsp salt
100 ml water, about 36C/97F
80 ml milk, about 36C/97F
40 gm butter, softened at room temperature
whisked egg, for egg wash

1. Mix all ingredients (except butter) When all the ingredients come together, knead in butter until the dough passes the thin membrane test. Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof until it's doubled in size, about 1 hour.
2. Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin  Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
3. About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature  

      (Adapted from Christinerecipe)

Dough ready to proofing process

 

 

 

 

 

bun dress up

Ready to eat

Udang Galah or Fresh Water Prawn

It's really fresh....no time to dress up for photo...kids really  hungry...hahaha...

Served with mushroom soup.....

Rasberry White Cake

Recipe for Best Party Cake  by Dorie Greenspan

Ingredients
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cup sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature1/2 teaspoon pure lemon extract.

 

Methods
Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two pans and line with buttered parchment paper.

Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk.

Cream the butter, zest, and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy. Beat in the lemon extract, then add 1/3 of the flour mixture, still on medium speed.

Beat in half of the egg-buttermilk mixture, then half of the remaining flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.

Divide the batter in two (it’s about 6 cups total batter.) Dye each batter a different color of the rainbow and scrape into the two pans. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.     (Adapted from bisous a toi)                       

 

Berry Compote:

1 cups frozen sliced strawberries

1/4 cup sugar

1 tablespoon fresh lemon juice

1 1/2 cups fresh berries - i used frozen berries same like rima do..hehehe

Apple pie again..

 

some previous collection..hehehhe an apple pie our favorite dessert...hahhahaa...prepare for hi-tea

Acik Cake's and Goddies

Rasberry white cake for acik's birthday ......devil choco cupcake, dadih  for goddies ....  bring to school and celebrate with teachers and friends..yuumm...

Dadih....served in cold!

Chicken Grill with Olive Oil

Dinner with "grill ayam kampung" with olive oil....just marinated with olive oil, salt, pepper ..cut some capsicum,potato and onion...done !!. Grill for 50-60 mins..before maghrib prayer....can served after isya' prayer....hehhehe...love this simple method...healthy, fast and economy tooo...

Fish cracker....hubby bought at kuantan.....yumyummm

Cantonese Egg Tart

Free time...bake some egg tart for hi-tea

Ingredients of crust:
225 gm plain flour
125 gm butter
55 gm icing sugar
1 egg, whisked
a dash vanilla extract

Ingredients of custard
3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract 

Method (making crust):
Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.

Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
 
Method (making custard):
Add sugar into hot water, mix until completely dissolved.
Whisk egg with evaporated milk. Pour in sugar water. 

Mix well. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):
Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done. 

 Adapted From christinesrecipes