Tuesday, December 26, 2006

Daily Bakes:

Fruity Grid Jelly

Eggnog almond cupcakes

Durian Creme cheesecake

Durian Hazelnut cupcakes

Fruit Tartlets

Thyme Creme Brulee

Aunty 25 pie tee
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14 comments:

Anonymous said...

Aunty Yochana,
I hope i am not too late to wish you and your family a Merry Christmas and A Happy New Year.

I love anything with durian. However, i cant really get it here. So i can only enjoy your pictures. Thanks for sharing!

December 26, 2006 9:14 pm
Aunty Yochana said...

Hi elizabeth,

It's never too late, in cantonese: "yau sum mm par chee"..
Happy New Year to you and your family and may all your wish come true.

rgds

December 26, 2006 9:31 pm
Anonymous said...

Hi Lucy,
I've posted a question yesterday but can't find it today.
Could you tell me where I can buy mousse powder? (you used it in black forest swiss roll) And is it the same as gelatine?

December 27, 2006 12:50 pm
Aunty Yochana said...

Hi wendy,

I did answer your questions but don't know where...much be at the same place as your question.

You can mousse powder either from Sun Lik or Phoon Huat. Mousse powder is a stablilizer for whip cream. In canada, there's a stabilizer for whipping cream called "Whip it" - Dr. Oetker.

Gelatine is different..it has a chewy feeling and it helps to set the mousse but not for creaming cakes.

rgds..

December 27, 2006 7:23 pm
Anonymous said...

Hi Yochana, can u share the recipe for Durian Creme cheesecake?

Also, u mentioned that Mousse powder is a stablilizer for whip cream? Does it also mean non-dairy whipped cream? Does it mean that the cream will not melt? Coz i use coffee-mate and half way thru pipping the deco, the whipped(non-dairy) start to melt. Do i use the mousse powder or gelatine powder to prevent it from melting and holding the shape? My stars becomes a blot of cream after a while :(

Thanks.

regards,
Jadelotus

December 27, 2006 11:26 pm
Anonymous said...

Thanks for replying. And thanks for giving us your recipes. I must say you are fantastic with what you can do with your hands.

BTW, out of curosity, some call you Yochana, and some call you Lucy. So what's your actual name?

December 28, 2006 12:20 pm
Aunty Yochana said...

Hi Wendy,

My name is Lucy and I used Yochana when I communicate with blog friends. Guess my friends find it funny calling me Yochana...so the Lucy comes in.

rgds.

December 28, 2006 3:03 pm
Aunty Yochana said...

Hi Jadelotus,

Though you put the stabilizer, it doesn't mean that the cream will not melt forever. They can last much longer at room temperature and I have experienced a few hours, not problem. Some used coffee-mate and they said it works but I still prefer the mousse powder. You can buy from sun lik the neutral mousse powder. I have Dr. Oetker's "Whip it" which I will try soon. It's a cream stablilizer. Will let you know as soon as I've tried it. For piping cakes, make sure you whip till stiff peak but not too stiff otherwise the piping will become rough and hard to smoothen it. If the whip cream is underwhipped, it will melt very fast. So take care when you whip your whipping cream.

No gelatine is not for piping, it's for setting mousse filling or agar agar.

rgds.

December 28, 2006 3:14 pm
Anonymous said...

Ok.. I m going to get the mousse powder later:) How much powder do we put into a 200gm non-dairy cream for piping? Thanks again.

Regards,
Eileen

December 29, 2006 3:58 pm
Aunty Yochana said...

Hi Eileen,

Normally they will put the recipe on the packet of mousse, otherwise you can ask Mrs. Wong for it. If I'm not mistaken, it should 250 ml. whipping cream, add in about 10 -12 gm. of mousse powder.

rgds

December 29, 2006 8:59 pm
Anonymous said...

Lucy, I brought the Mousse Cake powder from Phoon Huat. There was no instruction on the package and the teachers are on leave. Now have to ask u liao :P

Do I mix the powder with water or just put the powder into the cream and whipped? I think 200gm of cream abt 1 tsp will do hor? Thanks again.

regards,
Eileen

December 29, 2006 9:25 pm
Anonymous said...

Sorry Lucy, forgot to ask again. Do i add the powder at the begining or middle of the whipping? DO i need to add in water to the powder? Thanks again.

Regards,
Eileen

December 31, 2006 12:40 am
Aunty Yochana said...

Hi eileen,

I think the mousse powder from phoon huat needs to mix with water, add into whipping cream and then whisk.

I suggest you call up phoon huat to ask. They will tell you.

rgds

December 31, 2006 6:57 pm
cherry potato said...

Hi, Lucy

Would you mind to share with me your durian creme cheesecake? because my parent & my boy friend love durian oh!

February 26, 2009 5:57 pm

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