Yochana's Cake Delight! : February 2008

Friday, February 29, 2008

Oh Gosh!! This is very addictive...eat one and you'll go for another and another and finally the whole tub is swept clean. Though it was a hot day today with the cream melting away, nobody bothered about the melting cream.... BTW, thanks Karen for the "Fleur de Sel" info...they delivered right to my door step *wink*

Spice Banana Cake

This is again using egg white with banana, raisins and earl grey tea.

Egg White Brownies

Almond Tarts

Thursday, February 28, 2008

Black Forest Strawberry

Thanks Riana and Weliana for the books. Without you guys, this cake will not be possible. The chocolate sponge cake is only using egg white, no egg yolks at all. I'll be having fun making cakes, using up all my egg white.

Korean Strawberries....I love it. It's really juicy and sweet.

Italian Lemon Tart

Pandan Delight Fatt Koh

Ingredients:
(A)
500 gm. Hong Kong flour
1 packet Santan Powder (50 gm.)
1 Tbsp. Instant Yeast
1 tsp. Baking Powder
200 gm. Caster Sugar

(B)
460 gm, Water
8 blades of Pandan Leaves
1/2 tsp. alkaline water
1/8 tsp. salt

Blend water and pandan leaves together then squeeze out the juice. Add in alkaline water and salt and stir.

Method:

(1) Place all the ingredients (A) into a mixing bowl.
Pour in the pandan leaves mixture and stir till combined. Mix into a thick batter and clingwrap. Leave it to proof for one hour until doubled in sized.
(2) Use a hand whisk to stir evenly and then spoon into moulds lined with paper cups.
(3) Steam over high heat for about 20 mins. Insert a bamboo to check whether it's cooked.