Egg Tarts - 02.11.2012

On 02.11.2012 afternoon, i had make my 1st attempt on egg tart since i had some left over pastry from the almond tart did it the day before.

I like the mini size tarts and is my niece's favourite.

Pastry: follow the almond tarts pastry

Filling:
1 egg
1 yolk
100ml boiling water
30-40g sugar
60ml evaporated milk

Method:
1.  Lightly beat the egg and yolk
2.  Dissolve sugar in the boiling water.  Add in the evaporated milk.  Leave aside to cool.
3.  Strain the lightly beaten egg into the syrup mixture
4.  i use a spoon to scoop into the tart mould and bake at 175deg till u see the egg has puff up and take out from oven.

Almond tart- 01.11.2012

Today, i had made this almond tart for teabreak.  My son's favourite, he took the most of it.  I had used Kevin Chai's fruity cake recipe for the sweet pastry and the filling were adapted from my CC teacher's almond cake.

Sweet Pastry ingredient:

A)
125g butter
60g icing sugar


B)
1/2 tsp vanilla essence
1 egg yolk and 1/2 egg white


C)
200 to 220g cake flour

Cream  butter and icing sugar and vanilla essence
Add egg yolk and white and cream till smooth
Add the flourand mix until well blended.


Filling ingredient:
187.5g of butter
125g fine sugar
2 eggs
125g plain flour, sifted
1/2 tsp baking powder
125g ground almond - preheated at 100c for 10 mins


Method:

1. Sieve the plain flour together with baking powder
2.  Cream the butter, sugar and ground almond till light about 5 minutes
3.  Beat in eggs separately
4.  Fold in pre-sieved plain flour and baking powder - mix well
5.  Sccop or pipe out into tarts mould
6.  Bake in moderate temperature at 175 deg C for about 25 mins

Kueh Lapis Bataria - CNY 2012

I had make some pandan portion to make few layer in between , it was nice combination.

Ingredients:
450g butter golden churn in canned type
115g of plain flour
17 egg yolks
5 egg white
220 sugar
2 tbsp brandy or rum, i used xo

Method:
1.  Beat butter till creamy
2.  Place egg yolk and egg white in two separate bowls
3. Beat egg yolks with 200 g of sugar till thick
4.  Beat egg white with the remaining sugar till thick
5.  Fold in alternately the egg yolk mixture and the creamed butter adding a little flour each time.  Lastly, add the brandy.
7.  Grease the bottom and sides of tin with butter ( used 7" x 7" tin)
8. Cut a piece of greaseproof paper in to fit base of tin exactly.  Place paper in and grease with butter
9.  Heat grill till moderately hot. Place greased tin under rill for 1 minute.  Remove and place in one ladleful of cake mixture.
10.  Spread mixture evenly and bake for 5 mins or till light brown.  Remove tin from grill and using a fine sharp skewer or satay stick.  Prick top of the cake to prevent air bubbles.
11.  Add another ladeful of cake mixture.  Bake and repeat process as for the first layer, till the cake mixture is used up.  Last layer need to adjust the heat from 150 to 180 degree for 15 mins.
Remove cake from tin at once.  Turn it over, top side up to a cooling rack.

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.