Strawberry Jelly Hearts

Saw this recipe. Need to keep this link for future reference.


Recipew was adapted from a recipe from Tanglin Community Centre cooking class.
Bing gave a very good guide on making the jelly - beautiful.
http://cooking.storyofbing.com/2011/07/strawberry-jelly-hearts-cheesecake/

test

Happycall Grill chicken

Using salt, mixed herbs, garlic only
http://www.youtube.com/watch?v=Ai58wkQJ8y0&feature=related

Happycall cooking - vegetable

Happy call cooking vegetables

http://superbmothers.blogspot.com/2011/10/happycall-pan-reviews-cooking.html

Cooking Vegetables with Happycall Pan in 7 Easy Steps

Step 1 - Preparation of Food & Gravity

Cleans, slices and prepares your vegetables, meats and sauces/gravy . Below is a simple tip i discovered to prepare the sauces.

a) Get an empty bottle

b) Pour the prefer condiments into it (Pepper, Oyster Sauces, Fermented Beancurbs, etc)

c) Close the Step 2 - Heat up the Pan and add Oil (around 15 to 30 Seconds)Remember, you don't need a big fire, middle setting will do. Add a little bit of oil ( I prefer olive).


Step 3 - Add Ginger and Close LidsFor the aroma, add ginger slices at this stage. Close the lid and open up once you smell the ginger.

Step 4 - Add Meat / Solid Vegetables / MushroomsAt this stage, add slices meat (not frozen meat) / mushrooms / solid vegetable like potatoes, carrots slices. Close the lid and wait for another 30 to 45 seconds.
lid and shake. Viola!

Step 5 - Add your vegetables (leafy) Pen the lid, add your vegetables now. Do remember to add some warm water so that the vegetables will not be over cooked. Once the steam is out. Proceed to Step 6
Step 6 - Add Garlic / Sauces / Condiments

If you are adding chopped garlic / onions, add at this stage, wait for the 15 seconds, then add the rest of the sauces / condiments. Closed lids, remembered to flip the pan and open up to stir fried when necessary.

Step 7 - Wait for the Steam and Serve

Depending on the amount of food put in, you need to wait for 30 secs to 1 minute. Once the steams is out from the back of the pan. You can switch off the control and ready to serve the vegetables.

 

Kitchen 70 chiffon cake

• http://closeto-u.blogspot.com/2010/12/blog-post_20.html
• 一般戚风蛋糕做法
• 蛋黄4个，糖15g，盐少许
• 植物油50g，过滤后的橙汁70g
• 混合过筛的面粉80g，粟粉20g
• 另，蛋白4个（155g），塔塔粉1／8tsp，糖75g
• 最后加入罂粟籽1tbsp
• 20cm中空模型，以180度烤约46分钟

Egg yolk 4, sugar 15g, salt and a little
Vegetable oil 50g, filtered orange juice 70g
Sift the flour 80g cornflour 20g
Also, protein 4 (155g), cream of tartar 1/8tsp sugar 75g
The last to join the poppy seeds 1tbsp
20cm hollow model, to 180 degrees and bake for about 46 minutes.

Poh Orange Chiffon cake

http://recipes.blogbel.com/2011/05/02/pohs-orange-chiffon-cake-inspired/

Buttermilk biscuits = like scones

http://butteryum.blogspot.com/2012/01/buttermilk-biscuits-photo-tutorial.html

Mocha Chiffon Cake (Noms I must_)

http://needmorenoms.blogspot.com/2010/09/mocha-chiffon-cake.html

Mocha Chiffon Cake (modified from Keiko Ishida's Okashi)
makes 3 10cm chiffon

Ingredients:
24g cake flour
8g natural cocoa powder
2 egg yolks
8g caster sugar
30g coffee, room temperature (3 tsp instant coffee for 1 cup)
24g canola oil

2 egg whites
36g caster sugar
4g corn flour

Double recipe
48g cake flour
16 natural cocoa powder
4 egg yolks
16g caster sugar
60g coffee, room temperature (6 tsp instant coffee for 1 cup)
48g canola oil

4 egg whites
72g caster sugar
8g corn flour

Method:
1. Preheat oven to 160°C
2. Sift flour and cocoa powder twice
3. Beat egg yolks and sugar until well mixed
4. Add coffee and canola oil to the yolk mixture and blend well
5. Add flour mixture to yolk mixture until the batter becomes sticky
6. Combine sugar and corn flour in a separate bowl
7. Beat egg whites until frothy and add half of the sugar mixture, and continue to beat
8. Slowly add in the rest of the sugar mixture and beat until egg white stiff peaks and is glossy but not dry
9. Add one third of the meringue into yolk mixture and fold in lightly
10. Pour in rest of the meringue mixture and fold until well combined
11. Pour the batter into chiffon tins and bake for 22 mins
12. Invert the chiffon tin on a wire rack and let it cool for 2h before releasing the cake for serving

はいじ白パン Cottonly soft bread - Cosy Bake

http://cosybake.blogspot.com/2011/03/haiji-white-bun.html

Ingredients:

Bread Four   250g

Instant Yeast   3g

Milk  200g <-- Use fresh milk

Sugar   10g

Salt    3g

Butter 10g

Method:

1.  In a bowl, except butter, mix all the ingredients to get a rough dough. Add in butter and continue to knead till the dough is springy and smooth. This should takes about 10 minutes.

2. Let dough rise till double the volume. cover the dough and keep in warm place.

3. Portion into 7 equal size and roll up to form a ball. Let dough rest for 15 minutes.

4. Press each dough flat and re roll to form ball shape. Dust the dough with some flour, and use a rolling pin give an impression across each dough. Place them on baking tray and let them rise for 40 minutes.

5. Pre heat oven to 190'C.

5. Bring the oven temperature down to 140'C before you put the dough in, bake dough in the oven for 15 minutes.

Chiffon Cake Using Cooked dough method

Chiffon Cake using cooked dough method

http://forbiddengarden12.blogspot.com/2010/05/blog-post_23.html

important tip: Egg yolk batter should be still warm when adding into the egg white batter. Therefore, action should be fast.
Egg white - beat till soft peak will do.
Oven - Preheat at 170* C

Ingredients:

Egg yolk: 5
Coconut milk: 70 grams

Pandan leaf extract: 40 g (pandan leaf extract is actually pandan leaves, add water whipped into juice in the refrigerator for one night, settle in the bottom of the bottle is the most strong pandan leaf juice, good oh!)

Butter : 50 g

Low-gluten flour: 90 g

Egg White: 5
Sugar: 80 grams

Steps:

1.  Heat  coconut milk, butter, juice; stir (hand whisk).
Once butter melts, remove from stove.
     Add low gluten flour slowly and stir at same time (whilst still warm)
     Slowly add the egg yolks, stirring well.

2. Beat egg whites until soft peaks form
3. 1/3 portion of egg white mix into egg yolk batter
4. Pour back into egg white mixture in 2 halves. Fold well.
5  Bake for 10 minutes at 170 degrees, 150 degrees and then bake 35 minutes. (Need to judge)

Loaf Bread - Vivian Pang

http://vivianpangkitchen.blogspot.com/2011/12/strawberry-swirl-loaf-bread-straight.html

 

Inspired by bread recipe in 孟老师的‏ 100 types bread cookbook

Ingredients: yields about 350g dough
(A)

200g bread flour
20g sugar

¼ tsp salt
3g yeast (½ tsp + ¼ tsp)
35g whole egg
100g milk

(B)

15g margarine/ butter

2 tsp strawberry paste

Methods:

1. Put all the ingredients (A) inside kneading bowl. Knead to form dough.

2. Add in margarine and knead to form smooth and elastic dough. Weight 150g dough out. Add in strawberry paste and knead till well combine. This will be the strawberry portion. Cover both dough and rest for 1 hour 30 minutes.

3. Transfer both dough to working surface. Slightly knead to remove air bubble. Shape into balls and rest 10 minutes.

4. Flatten the strawberry dough into rectangle. Same with the plain dough(slightly longer). Then, stack the strawberry dough on top and roll up like swiss roll.

5. Place the dough inside a greased sandwich tin (I'm using L21cm x W10cm x H11cm sandwich mould) with cover and rest for 45 minutes.

6. Bake in preheated oven 180C for 28-30 minutes. Once cooked, immediately remove from mould and leave to cool on wire rack.

Mango chiffon cake

http://www.anncoojournal.com/2010/05/mango-yogurt-chiffon-cake_19.html

Mango chiffon cake

Orange cake - from kitchenartworks

This orange cake was featured in the Spain and Portugal section of the cookbook. The blogger decided to cut back on the butter replacing half of it with olive oil to make the cake lighter. Orange zest and freshly squeezed juice from the sweet oranges were added to the cake batter. For extra flavor, fresh orange juice and powdered sugar were mixed for the glaze and poured on the warm cake. For the recipe...

http://kitchenartworks.blogspot.com/2011/04/orange-cake.html
ORANGE CAKE (adapted from Williams-Sonoma Savoring Desserts Cookbook)

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
3 eggs, separated
1/4 cup or 1/2 stick unsalted butter, softened
1/4 cup + 2 tablespoons olive oil
2/3 cup granulated sugar
grated zest of one orange
1/2 cup fresh orange juice (divided)
1/4 cup powdered sugar
orange sections for garnish

Preheat oven to 350F. Grease and flour an 8" round cake pan. In a small bowl, sift together the flour and baking powder. In a medium bowl, using an electric mixer, beat the eggwhites until soft peaks form. In a large bowl, using an electric mixer set to high speed, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Reduce the speed to low and slowly mix in the flour mixture, orange zest, and 1/4 cup of the orange juice. Fold in the eggwhites into the yolk mixture just until combined. Spoon the batter into the prepared pan. Bake for about 40-50 minutes or unti done. Turn out onto a cake rack and allow to cool to lukewarm. Transfer to a serving plate. In a small bowl, stir together the remaining 1/4 cup orange juice and the powdered sugar. Pour evenly over the warm cake. Garnish with orange sections.

Cooked Dough Pandan Chiffon Cake

http://forbiddengarden12.blogspot.com/2010/05/blog-post_23.html


Ingredients:
Egg Yolk - 5 nos
Coconut milk - 70g
Pandan juice - 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 50g
Cake flour - 90g
Optional - I like a deeper green colour so I added 1/8 tsp pandan paste

Egg white - 5 nos
Castor Sugar - 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

蛋黃  ：5個
椰奶   ：70克
香蘭葉精華：40克（香蘭葉精華其實就是把香蘭葉加水攪打成汁， 放入冰箱一個晚上之後，沉澱在瓶底的就是他最濃厚的香蘭葉汁，很好用哦！）
奶油 ：50克
低筋麵粉 ：９０克
蛋白 ：５個
砂糖 ：８０克
做法：

1. 把椰奶，奶油，香蘭葉精華加熱至奶油溶化，乘熱加入曬過的低筋麵粉，攪拌均勻，再慢慢加入蛋黃，攪拌均勻。
2. 蛋白打至濕性發泡（請參考：烘培小常識)。
3. 把蛋白霜分三次加入香蘭蛋黃麵糊裏面，攪拌均勻。
4. 以170度烘烤10分鐘，再用150度烘烤35分鐘。（溫度僅供參考）
5. 這個蛋糕最重要的訣竅就是，從製作蛋黃麵糊一直到加入蛋白霜，溫度都還是溫溫的。所以動作要快哦！

From the time u make the egg yolk till u add the egg white, the temp must be warm

Plum Sauce Chicken Wings

凤凰展翅 Plum Sauce Chicken Wings

 

hslingkitchen.blogspot.com plum-sauce-chicken-wings

 

Plum sauce chicken wings

 

- 6 chicken wings

 

Marinade:
1 tsp salt
1 tablespoon corn flour

Seasoning:
2 tablespoons plum sauce
1 tablespoon sugar
5 tablespoons water

Decoration:
Cooked white sesame seeds, amount of

Practices:
1. Wash chicken wings, dry water. Add marinade and mix well, incorporated into the refrigerator overnight.
2. Deep fry the chicken wings into the hot oil until golden brown, picked up the drain oil.
3. Fry the Seasoning and stir until sugar dissolves. pour chicken wings back and fry till dry.

4. Sprinkled with white sesame seeds for decoration appropriate.