Tag Archives: dessert

How-to beat Non-Dairy Whipping Topping Cream ?

I discovered this topping cream in a bakery raw material shop and the owner told me this topping cream used as dessert topping. The most important is this cream can be use as mille crepes’s cream ( excited larrr ) — seriously 95%  similar with Nxxxja ‘s mille crepes flavor !  i tested value pride brand for mille crepes last month .. so usually i’m using topping cream for mille crepes and swiss roll. why im using topping cream instead of whipped cream ? because I tried to beat whipped cream 2- 3 times and every time failed. oppss

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I tried Value Pride and Gold Label ( i prefer Value pride brand )

 How-to beat topping cream

Step 1. Add your topping cream in the mixing bowl and beat with a hand mixer with medium speed for 8 minutes ( Be patient~  it take times )    ∴ Be sure the topping cream is cold while you whisk it

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After 3 minutes…keep beating

Step 2. Increase mixer speed to high and beat until the cream begins to thicken and puff up.11273775_10153382675208128_1643794407_o

Do not over beat topping cream.  Once it forms stiff peaks, stop beating.

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⇒ keep it in the freezer before using / Keep unused topping cream in the refrigerator and cover your container with plastic film.

Creamy Cheese Cake Recipe l 乳酪蛋糕

yahoo its Chinese new year and i gonna bake my FAVORITE cheese cake to my secondary school gathering 🙂   This is my favorite cheesecake recipe ever! because the step and ingredient are easy!  You may wonder why im crazy about baking recently. 10991362_10153161358173128_8446634249250243314_n Base Crust

Biscuits-100g  ,Butter-50g  ( i prefer thick base crust so i’m using 200g biscuit and 100g butter )

Filling

(A) Cream Cheese 250g, Sugar 75g

(B) Egg 2

(C) Milk 80g,  Lemon juice 15g

(D) Corn Flour 15g

Method:

BASE: Combine biscuit crumbs with melted butter Chilled in fridge while preparing the cheese mixture. ( 1 hours )

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1) Whisk (A) until smooth.

2) add in (B) 1 by 1.

3) add in (C) and mix well.

4) fold in (D) well.

5) bake in preheat 160°C oven with water bath for 1hour or until cook.

6) chilled it in fridge before serve. 10978519_10153161369518128_6282770341279832338_n (1) 10849978_10153161364558128_6332139267919444940_n

fy11 you may use longer or shorter time to cook your cheese cake, up to your oven heat. // why water bath? keep our cheesecake from cracking while baking.

Water for water bath is around 2 cups of water

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Traditional Mooncakes l 猪笼饼

fayevoyage1

TIPS:  New wooden mould need to have an oil bath before use. To avoid  break while using it because you need to knock the wooden mould to remove the mooncake. Soak overnight and then wash it when you want to use it.

fayev2

Ingredients
//A
200g Hong Kong Flour ( 糕粉 )

//B
120g Sugar syrup ( 糖浆 )
60g sunflower oil ( or peanut oil )
1/4 tsp Alkaline water ( 白视水)
* mix

//C
1 tbsp sugar syrup ( 糖浆 )
1 tsp water  ( 水 )
* mix

Method:

  1. Sift hong kong flour into a mixing bowl.
  2. Pour in (B), combine well to get a smooth dough in one direction.
  3. Cover with cloth, let it stand for 20 minutes.
  4. Divide the dough into equal portions. Roll each portion into a small ball shape.
  5. Lightly flour the mould.
  6. Place moon cake in mould, flatten, dislodge the moon cake.
  7. Bake in a preheated oven at 180°C for 10 mins, remove and brush with diluted sugar syrup.
  8. Continue to bake until the pastry turns golden brown- 15 mins,180°C.
  9. Remove moon cakes from oven and leave to cool.Store for 3 days before serving.

** You may buy alkaline water and sugar syrup from bakery shop or asian grocery store

ohhh x.x its my first time…and its ugly @@

fy5

— Have fun and happy mid autumn festival 中秋节愉快 ! —

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 i wonder why those mooncake so oily …

fv8

Egg tart recipe l 蛋挞

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i know this dessert from  Hong Kong drama when i was kids..egg tart is a traditional dessert  and Hong Kong pupil call it ” dan tart” and you can get this tart at dim sum restaurant or food store… ~ i gonna share the Recipe of this superlicious egg tart ..its easy to make because most of the ingredient is easy to buy from grocery shop.  Enjoy!~

chinese version recipe:: egg tart_chinese version

Egg Fillings
Ingredient A:
150g water
100g milk
120g sugar

Ingredient B:
3 eggs

Method:
1. Blend ingredient A together in a bowl till sugar dissolve
2. Mix in Ingredient B till well combined
3. Strain mixture for use later

Note: This quantity makes 20 cups

Sweet shortcrust pastry
Ingredients A:
250g butter
50g icing powder (sieve)

Ingredients B: (mix)
50g eggs

Ingredients C: (sieve)
375g plain flour
25g custard powder
5g baking powder
¼ tsp salt

Method
1. Beat butter and icing powder in the mixer using medium speed
2. Add ingredients B in 2 separate additions and beat till creamy
3. Mix sieved Ingredients C using low speed to form dough, do not over mix
4. Chilled dough in the fridge for 30 mins
5. Roll dough to 3 mm thickness on a floured tabletop
6. Cut pastry into circles with a round cutter
7. Place round pastry on tarts mould, drop mould lightly a few times to let pastry sink into mould, then press to the rim to shape tarts, cutting off any excess pastry
8. Fill tart shell with filling till about 80% full
9. Bake in pre-heated oven at 180°C for approx. 35 mins till cooked, remove and cool

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