Steamed Brownie cake - 2012 cny

Last year during the CNY, i had made this brownie cake for my cousin.  They never know that this was a steamed cake till i told them.  They all said that this cake is amazing as it tasted like a baked cake.  This recipe was adapted from Bisous A toi webpage.


Ingredient:

A
10 eggs
220g sugar (originally called for 300g, but i had reduced to this amount)
1 tbsp emulsifier
1/2 tsp salt

B
160g cake flour
10g corn flour
10g milk powder
50g cocoa powder ( used valrhona)

C
150g butter
50g oil ( i used all butter)
100g dar cooking chocolate ( 55% valrhona)
100g chocolate condensed milk ( i used normal condensed milk )
1 tbsp rum

Filling
Chocolate rice

Method:
- Double boil dark cooking chocolate, once melted, add butter and continue to stir, add in condensed milk and rum, set it aside
-  Whisk eggs and sugar till fluffy
-  Add in salt and emulsifier and continue to beat till thicken
-  Sieve flour, milk powder and corn flour and add to A... mix it thourghly before adding sifted cocoa powder.

- Once midx add in melted chocolate mixture and continue to whisk at low speed till well combined.
-  Divde batter into 2 or 3 equal part
-  Pour into our dersire mold or a 8x8 cake tin, half of our batter and steam on medium fire for 10 mins.
-  Pour a handful of chocolate rice and top it with the rest of the batter
-  Steam it for a further 30 mins and voila.... u got a delicious steamed brownies layer cake.

Mini pineapple flower - 1.1.12

I had made some mini pineapple flower for my mum.  It was very presentable as i had used the rocher container box whick kept by my previous company cleaner.

This was the same recipe that i used for my open tart which i had learnt from Valerie Kong.

Horlick doggies cookies made in 1.1.2012

I had made these repeated item with my girl.  The recipe was refered to Florence's blog.

Ingredents:
180g butter (Golden churn)
80g Horlicks
100g chocolate chips
200g of top flour
25g cornflour
25g milk powder
koko krunch

Method:
1) sift the flour, cornflour and milk powder
2) cream the butter and horlick for 3 mins at low speed.  Do not overbeat
3) Add the sifted flour and beat for about one minute to form a dough
4) Divide dough into 10g each.  Embed 3 chocolate chips into each piece of dough and roll into a ball
5) Insert 2 pieces of koko krunch to from the ears and 1 chocolate chips as the nose and use a toothpick to pook two eyes
6) bake at 140 deg C for about 25 minutes
7) Cool before storing

Note: I added 15g of icing sugar to the ingredients

1st 2012 double rainbow in singapore skies

It was a late post which i just screened through my camera, on the very first day of 2012.  I had seen a double rainbow appeared in the sky and had snapped it with a simple wish in my heart.

This is also my first experience to see these double rainbow.

Very happy on this day. 

I am back!

Finally, today i have try to come in to my blog to do some update.  Last year 2011 was a busy year for me as i spend more time to coach my son's studies.   Through this one whole year to be a full time mother, i learnt to be more patient towards anything i have do.  Life is unpredictable, i have a few relatives passed away within this 14 months since last year, i know i have to cherish everything i had.

Just now, when i try to view my picture in my camera then i realised i actually has a few items have not added into my blog.

Here, i try to show you some of the picture but i will try to write up the recipe later on.  (Coffee cake, orange cake, orea muffin, chocolate chips cupcake and the last one was the failed walnut cake as all my walnut and raisin has sink in bottom and form a two layer cake).

 

 

Melting Geman Butter Cookies

This year i have made this very hot in city - Geman Butter cookies, as i saw a lot of bloggers are making this item. This cookies is very soft in texture with buttery smell. Overall, i still prefer the sugi as both are consider an easy item to make. Is an melting type of cookies like kueh bangkit, kueh bangkit melting in mouth got coconut fragrance, this one is melting with a kind of buttery taste.

Ingredient:

250g butter

80g icing sugar

250g sweet potatoes flour

100g of plain flour

Method:

1. Cream butter and icing sugar till creamy

2. Stir in both type of flour

3. roll into a small ball and using fork to make it flatten

4. Bake under 170c for 15-20C

Out of the world - Sugi Cookies

This year i have make this sugi cookies as was an inspiration from blogger, Jess Kitchen. Yes, this was a very nice and melting cookies, taste good and fragrance. The texture is hard, crunchy and crumby as Jess comment. From the 2nd picture, my girl carine and niece Yi Lin has decorate with some chocolate chip, there is one make like an sunflower. They were so creative and they are fun to play with it. Will make more in next year as my colleague love it so much.

Ingredient:

250g ghee

500g of self raising flour

2 stick of vanilla bean

2 tsp of grand marnier

130g of icing sugar

Method:

1. Use a pairing knife to split the vanilla beans lengthwise, then turn the knife over and use the dull edge to scrape the seeds into a medium saucepan, add in ghee and melt over low heat. Add in grand marnier and set aside to cool.

2. Sift flour and icing sugar into a mixing bowl, pour the cooled ghee mixture into the flour mixture and knead well to form a soft dough.

3. Preheat oven to 170C, line a cookie pan with aluminum foil and paper cup.

4. Roll dough into ball sizes of your choice and place into small paper cups and place them on the lined cookie pan.

5. Bake for 20-25mins till cooled but bot brown, the cookes should be white and crumby in texture.