Green Tea Pound Cake (Adapted from The America's Test Kitchen Family Baking Book) Serves 8 to 10 Ingredient 240g unsalted butter, divided 170g cake flour 1 tsp double-acting baking powder 1/2 tsp salt 240g caster sugar ( i use 150gm ) 30g powdered green tea or ( i use 15g for a lighter flavour) 4 no eggs Method 1. Preheat oven [...]
Ingredient Hot dog Bread 1/2 Egg (beat the egg) Oil [Qty It depend how many hot dog you want to make. 1 bread for 1 hot dog] Utensil Rolling pin Prepare Ingredient: Hot dog bread roll before fry -Steam the hot dog. Take it out with sieve and let the water drip and the hot [...]
Ingredient:220ml milk1tbsp all purpose flour, sifted together with corn flour1tbsp corn flour35g sugar2.5 egg yolkFew drop of vanilla essence1tbsp condense milkMethod:Warm the milk over double boiler till hot,gradually add flour n sugar and whisk well continuoslyAdd in egg yolk gradually,keep whiskingAdd essence n condense milkRemove from heat when mixture thickens and put bowl over a [...]
Ingredients / Method: 2 cups /256 g all-purpose flour(i use top flour)2 tsp baking powder1/2 tsp salt4 eggs yolks200ml coconut milk4tbsp melted butter/oil100ml milk100ml pandan juiceoptional a drop of green colouringMixed and whisk eggs n ingredients,add in sifted flour n remaining dry ingredients4 egg white70g to 90g sugarbeat egg white and sugar to stiff peak n [...]
Batter: 200g Hongkong Flour 50g Tapioca Flour 2 big eggs 1/2 tsp salt 1/2 tsp sugar 3 tsps bonito powder 1 tsp pepper powder750ml room temperature waterFillings:Cooked prawns, octopus, cuttlefish (your choice) – dicedBacon – fried lightly and dicedCheese – dicedMarutomo Tenkasu (deep fried flour batter)Spring onions – cut finely1) Mix batter ingredients well, strain and set aside for half an hour.2) [...]
Hokkaido milk bun using Fiona lau recipe. I did not use 500g of bread flour as I only left 450g. I add in more cake flour to make it total 560g of flour . Recipe Link http://bakingscorner.blogspot.sg/2014/05/hokkaido-milk-loaf-by-fiona-lau.html?m=1
This is my cream cheese frosting recipe:Cream cheese 250gNon diary whipping cream 100mlIcing sugar 2 tbspVanilla extract 1/4 tsp1) Whip cream, icing sugar and vanilla extract until stiff peak.2) Whisk cream cheese until soft and creamy.3) Fold whipping cream into cream cheese until fully incorporated.Ready to pipe.
Recipe Link: http://bakingtaitai.blogspot.sg/.../matcha-magic-custard... Post link: https://www.facebook.com/groups/bakingscorner/permalink/465103960292164/?comment_id=465431036926123&offset=0&total_comments=7
Pandan Layer Cake蛋糕体食谱 7寸模材料A4粒蛋黄20克细砂糖60克粟米油40克浓椰浆20克班兰液90克底筋面粉材料B4粒蛋白1/4Tsp塔塔粉50克细砂糖做法（一般戚风做法）1） 材料A拌均备用。2） 材料B， 蛋白打起粗泡后加入塔塔粉，糖分三次加入， 打至硬性发泡。3） 将1/3的蛋白霜加入蛋黄糊，以上下轻手拌均，再倒入2/3的蛋白霜里，继续拌均。4） 倒入7寸铺好油纸的蛋糕模里，轻敲一敲，震出气泡。5） 预热烤箱 170度 上下火，下层，50-55分钟至熟。6） 脱模，蛋糕冷却后，表皮切除，分割三片。咖椰层食谱 7寸圆形脱底模材料A400ml班兰叶（ 400ml 水+8-10片（长）班兰叶搅烂，后过滤出来。300ml浓椰浆100克糖盐少许8g燕菜粉做法 - 所有的材料一起入锅煮滚，不停搅拌。材料B300ml清水85克绿豆粉*搅拌均匀后过滤出来。*然后加入做法(A)，调小火，不停搅拌至稍微浓，熄火即可离火。装饰蛋糕1） 将两大汤舀煮好的咖椰酱倒入模里，抹平。2） 将第一片蛋糕放进去，确保旁边边缘都有空间。然后拿起模1寸高，在轻放下（就像蛋糕糊敲一敲一样）。3） 在倒入同样的两汤舀咖椰酱，确保周边都要有咖椰酱留进去，抹平，同样拿起1寸高放下。4） 在继续完成第四层咖椰酱。5） 凉了以后，放进冰箱冷藏2-3小时，后脱模。温馨小贴士1） 蛋糕体和咖椰酱都用7寸，不怕会没空间，因为蛋糕冷却后，会稍微小了一些，如果用大一寸的模，旁边的咖椰层会很厚，切开层次感就没那么美了，所以最理想的是7寸。2） 拿起1寸高在轻放下的原因是，蛋糕会均匀的粘着咖椰酱和咖椰酱不会有泡泡。咖椰层就没有洞洞，就会光滑。3） 到准备要倒入咖椰酱时，先在模里涂上少许水，这样蛋糕就容易脱模。4） 煮好的咖椰酱很快就浓凝固，如果担心还没做完就凝固了，可以离火后，取一个大盆，倒入热水，隔着热水里，这样就不会那么快凝固。5） 隔天后，蛋糕更好吃^^ Pandan Layer Cake 7-inch cake mold ingredient A4 egg yolks20 g sugar60 g corn oil40 g of concentrated coconut milk20 g pandan liquid90 g plain flour bottomingredient [...]
Best butter cake. Recipe Link http://wendyinkk.blogspot.sg/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html?m=1 post link: https://www.facebook.com/groups/bakingscorner/permalink/465096143626279/?comment_id=465427833593110&offset=0&total_comments=6
