Elephant's Ear

Ingredients:

(A)75g plain flour
40g water
(B)
30g water
30g sugar
0.25 tsp baking soda
0.75 tsp salt
1.5 tsp fermented yam
2 tsp corn oil
100g plain flour
Method:
1. Mix (A) till a smooth dough is formed.
2. Mix everything in (B) till well blended. Add in the flour and knead till a smooth dough is formed.
3. Roll dough (A) into a rectangular flat sheet.
4. Roll dough (B) into a rectangular flat sheet.
5. Apply some water to the surface of dough (A)
6. Stick dough (B) on to the top of dough (A).
7. Roll it up swiss roll style and chill in the freezer for 15 minutes.
8. Slice the dough as thin as possible.9. Fry in oil till biscuit is cooked.

Cotton Soft Japanese cheesecake

Ingredients:

250g cream cheese
50g butter
100ml heavy whipping cream
60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
1 tsp of lemon zest
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar(divide into 2, one half for the egg yolk mixture and the other for the egg whites)

Frosting:

2 cups heavy whipping cream
2 tbsp sugar

Topping:

1 cup of frozen strawberry
2 tbsp sugar
1 pkt of gelatin
1 tbsp water

Method:

1. Preheat oven at 300 F and bring a kettle of water to a boil.

2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.

3. Melt cream cheese, butter and heavy whipping cream in a double boiler.

43. Cool the mixture. over iced bath.

5. Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.

6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.

7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)

8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.

9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.

10. Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.

11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.

12. Leave in the oven with door ajar for an hour until cake cools.

13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.

For the Topping:

1. Thaw the strawberries and then pass through the sieve.

2. Bloom the gelatin with water.

3. Cook the strained strawberries with the sugar and when mixture boils, turn fire to low and add in gelatin. Cook until gelatin melts. (cool mixture in iced water before using)

Frosting:

1. Whisked the heavy whipping cream in the highest speed until soft peak(do not overwhipped, under whipped would be desirable, finish whipping by hand, whipped cream will turn to butter if overwhipped). Add in sugar.

2. Iced the cheesecake with the whipped cream and pour the cooled strawberry gelatin mixture on the top of cake. ENJOY

Butterfly

Ingredients:

A
600 g all purpose flour
150 g Starter
250 g sugar

B
300 g water
1/2 tsp potassium carbonate & sodium bi-carbonate solution aka kan sui
2 tsp salt
2 tbsp oil
1 tsp baking soda
1 tsp double action baking powder

C
1 tbsp all purpose flour
1 tbsp cornstarch
3 tbsp sugar
60 ml water

2 tbsp sesame seeds
Oil for deep frying

Starter:
65 g all-purpose flour
100 ml water
1 tsp instant yeast
Method:
Starter:
Mix all the ingredients and let to rise for 1 - 2 hours.
Mix B and stir until dissolved.
Mix A and stir in B solution and knead into a dough. Cover dough and let it rest for 30 minutes.
Add more flour if dough is too sticky and let dough rest for another hour.
Mix ingredients C.
Heat oil for deep frying.
Remove dough onto to a heavily floured board and cut dough into 2 portions.
Roll one portion into a long rectangle - 1/2 inch thick.
Brush solution C onto top of rectangle and sprinkle on the sesame seeds.
Cut rectangle into 1 1/2 inch pieces and cut one slit on the top and one slit on the bottom.
Fry butterflies in moderately hot oil - 350f until they are golden brown.

Hum Cheem Paeng

Ingredients:

(A)
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water/potassium carbonate & sodium bi-carbonate solution
250 ml water
1/2 tsp instant yeast


(B)
Starter:
90 g all purpose flour
90 ml water 2 tsp vinegar

(C)
Filling:

1/2 tsp 5 spice powder
1/2 tsp Lam yue(red bean curd)
1/2 tsp oil
1/4 tsp salt

Method:

Mix all the ingredients for the starter. Leave covered for 2 days.

Mix all the ingredients in (A) with the starter which has been proved for 2 days. Use a wooden spoon or spatula to mix as the dough is very sticky.

Leave the dough covered with plastic wrap and let rest of 20 minutes.

After 20 minutes, bring the dough from the sides into the center and continue to do this until the dough is smooth. Rest 20 minutes again.

Repeat the folding and resting for another 3 more times.

Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours.

Spread alot of bench flour before pouring dough on to board. Roll dough into a rectangle. Spread filling on and roll up like a swiss roll.

Cut dough into pieces and shape dough round.

Heat oil until 325 f and deep fry the dough. When dough floats to the top, use the chopsticks to turn dough as frequently as possible. Fry until dough is golden brown. Sprinkle with salt while still hot (optional - if you like a saltier taste)

Note:

The is no salt added to the dough that is why the yeast can go wild and happy)

Fruitcake that never fail

RECIPE

Pineapple Fruit Cake
Heat oven to 180 deg C
Line a large cake tin. (Size : 20 cm square tin) or use two small tins

1 can (abt 250-300 gm drained weight) of pineapple rings (squeeze the syrup) and cut into small pieces

375 gm mixed fruits (the weight of a box) * soak in 5 tablespoons of brandy 3 days before baking. Keep in refigerator till needed

100 gm brown sugar (the light brown one like castor sugar)

150 gm butter

Put all the above into a pot and cook over low fire till sugar and butter melt. Leave to cool.

Then add:

2 large eggs

250 gm self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon of vanilla essence

Mix well. (see? no need beating or anything like that) Bake in 180 deg C oven for 1 hour. Test with a satay stick. If it comes out clean, then cake is baked. Remove from oven and drizzle with 3 tablespoon of brandy while the cake is still hot. Cake tastes best if left for a day or two, wrapped with aluminium foil. Do not attempt to cut the cake while it is still fresh because it will crumble. Wrapping it in aluminium foil and soak in brandy will make the cake moist and smells heavenly.

In place of brandy, one can use orange juice. However, the cake will not keep well.

Leche Flan: A Dessert For All Ages

Ingredients

1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon , vanilla extract or lemon essence for the caramel 1 cup sugar 3/4 cup water

Procedure

Mix the sugar & water in a saucepan. For a few minutes, boil the mix until the sugar caramelize.Pour the caramelized sugar into aluminum moulds, you can use any shape: oval, round or square or even triangle. Spread the caramel on the bottom of the mould. Mix the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds from about 1 to 1 1/4 inch thick. With an aluminum foil, cover the moulds individually. Steam for 20 minutes or bake for 45 minutes. Before baking the Leche Flan, place the mould on a larger baking pan half filled with very hot water. Pre-heat oven to 370 degrees before baking. Let it cool then refrigerate.

Serving

To loosen the Leche Flan, run a thin knife around the edes of the mould. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

This is my favorite dessert and I manage to get this from this link http://www.kusina.ph. I hope she doesn't mind me sharing her recipe. This is a yummy dessert.

Banana Cake

250gms Butter
3/4 cup caster sugar
5 eggs
2 cups flour + 1 tsp baking power
450 gm mashed ripe banana
1/2 cup of grated coconut

Beat butter and sugar until light and fluffy
Add in shifted flour to mixture
Add eggs one at a time alternating with flour
Add mashed banana, one tablespoon at a time with
grated coconut.
Bake at 180C for 45 minutes