Thursday, March 27, 2008
Egg White Cheese Cupcakes
Ingredients:
100 ml. fresh milk
60 gm. grated cheddar cheese
200 gm. egg white
1/4 tsp. salt
1/2 tsp. cream of tartar
80 gm. sugar
80 gm. cake flour
20 gm. cornflour
30 gm. melted butter
50 gm. grated cheddar cheese - for sprinkling
Method:
(1) Warm up the milk and add in 60 gm. of grated cheddar cheese.
(2) Whisk egg white, salt and cream of tartar till fluffy and pour in sugar gradually. Continue to whisk till thick.
(3) Fold in milk mixture, butter and flour using a spatula.
(4) Spoon into muffin cups and and then sprinkle grated cheese on top.
(5) Bake at 180C for about 25 mins.
Wednesday, March 26, 2008
FRIENDSHIP AWARD
I would like to thank "Little Corner of Mine" for giving me this award:
I would now like to pass it to:
Hut of Cranberry
I would now like to pass it to:
Hut of Cranberry
Tuesday, March 25, 2008
Teochew Mor Hor Kuih
This is a kuih where the teochews place it on the altar as food offering...
Ingredients (A):
4 Tbsp. Plain flour or Hong Kong flour
1 tsp. Instant Yeast
1 Tbsp. caster sugar
200 ml. Water
Ingredients (B):3/4 tsp. Ammonia powder
20 ml hot water
Ingredients (C):
100 gm. sugar
1/2 tsp. alkaline water or air abu
Ingredients (D):
350 gm. Hong Kong flour or any kind of pau flour
1 tsp. Double-action baking powder
30 gm. shortening
1 tsp. ovalette or emulsifier
1/8 tsp. salt
Green and Red colouring
Method:
(1) Mix all the ingredients (A) in a bowl till yeast dissolved. Ferment for 30 mins.
(2) Mix all the ingredients (B) together then add in ingredients (A) and then ingredients (C). Mix to combine.
(3) Place all the ingredients (D) into a mixer , add in (2) dough and then knead to form a soft dough.
(4) Divide dough into 3 parts. Colour one part green, one part red and leave one part plain.
(5) Roll out each part flat and longish shape, place each part on top of one another. Roll it out into a rectagular shape and then roll up into a Swiss roll. Pinch or twist the dough (size of a golf ball) and place it on a piece of greaseproof paper. Place twisted end facing upwards and arrange on steaming tray.
(6) Proof for 30 mins.
(7) Steam over medium heat for about 15 mins.
(8) Cool on wire rack.
Ingredients (A):
4 Tbsp. Plain flour or Hong Kong flour
1 tsp. Instant Yeast
1 Tbsp. caster sugar
200 ml. Water
Ingredients (B):3/4 tsp. Ammonia powder
20 ml hot water
Ingredients (C):
100 gm. sugar
1/2 tsp. alkaline water or air abu
Ingredients (D):
350 gm. Hong Kong flour or any kind of pau flour
1 tsp. Double-action baking powder
30 gm. shortening
1 tsp. ovalette or emulsifier
1/8 tsp. salt
Green and Red colouring
Method:
(1) Mix all the ingredients (A) in a bowl till yeast dissolved. Ferment for 30 mins.
(2) Mix all the ingredients (B) together then add in ingredients (A) and then ingredients (C). Mix to combine.
(3) Place all the ingredients (D) into a mixer , add in (2) dough and then knead to form a soft dough.
(4) Divide dough into 3 parts. Colour one part green, one part red and leave one part plain.
(5) Roll out each part flat and longish shape, place each part on top of one another. Roll it out into a rectagular shape and then roll up into a Swiss roll. Pinch or twist the dough (size of a golf ball) and place it on a piece of greaseproof paper. Place twisted end facing upwards and arrange on steaming tray.
(6) Proof for 30 mins.
(7) Steam over medium heat for about 15 mins.
(8) Cool on wire rack.
Monday, March 24, 2008
Rum Balls
Ingredients:
200 gm. cake pieces
60 gm. Toasted chopped walnuts / pecans
50 gm. Glace cherries -cut into small pieces
2 Tbsp. Rum or Coffee Liquer (Kahlua)
90 gm. Melted Chocolate
2 Tbsp. Melted Butter or Butter cream
Method:
(1) Mix all the ingredients together and roll into round balls (size of a ping pong ball).
(2) Dip in melted chocolate and roll over chocolate rice or any nuts.
(3) Decorate as desired.
Sunday, March 23, 2008
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