Garden Cupcake

Swiss Meringue Buttercream

Golf theme Mango Cake

Mango Chiffon Cake

清爽马蹄糕‏ Water Chestnut Cake

材料

马蹄粉一盒 250g，砂糖180g，马蹄肉150g，清水1400g



做法


1、马蹄粉加水700g搅拌至没有粉粒，制成生粉浆.
2、马蹄肉切粒，放入生粉浆中，拌匀.
3、砂糖加水700g煮至溶化，制成糖水.
4、把热糖水加入生粉浆中，搅拌均匀，制成马蹄粉浆.
5、把马蹄浆倒入容器
6、大火蒸约30分钟，放凉后切形即成.

P/S :
1、刚做好的马蹄糕有点软，可以先放到冰箱里等到够冻再吃，就好爽口拉！
2、也可以用不粘锅去煎，别有一番风味。

3。糖的口味可以多加。各人喜好不同。

Korean Sesame Tapioca Bread / Korean QQ Bun

It was easy to make. Just follow the step at the back of the box.


 To Prepare 8 buns

Ingredient:

Sesame Tapioca Bread Mix 250 g

1 egg(60g)

Milk 70ml

Method:

 1. Put all the ingredients into a mixing bowl and evenly kneed it into a dough lump.

 2. Divide the dough into 8 part and form them to round shape.

 3. Spead the balls on a baking pan. Spray water evenly onto them. You can bake the crust to be thicker  
     and crisper by doing this.

 4. Bake for 25~35 minutes in the preheated oven ( 180℃/ 356 F )

Strawberry Mille Crepe Cake

Each year on your birthday son, I think of the moment I first heard your cry. It was the most beautiful sound my ears have ever heard.You are the miracle of my life. We love you. Many birthday wishes for you, my son. We’re wishing you the very best things in the coming year and in life. Have an awesome birthday. xoxo

Ingredients :

Milk 225g

Egg 130 g

Salt 1/4 tsp

Flour 65g

Icing Sugar 28g

Butter ( melted) 30g

Cream

Milk 170g

Instant Custard powder 100g

Heavy whipping cream 360g

15 strawberry

Method for crêpes batter:

1) Melt the butter in a microwave about 30 second

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour. Sieve the batter into a container cover and rest for one hour.

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use.

Method for assembling cake:

1) Mix the milk and custard powder in a mixer for low speed till thick.

2) Whip the heavy cream. Fold a quarter of the whipped cream into the pastry cream, then the rest.

3) sliced straberry into thin slice

4) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream and some strawberry .Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

5) Chill for 2 hours. Dust with sifted Icing sugar. When ready to serve, slice it like a cake.

Blueberry Chiffon Cake

Thai Pineapple Fried Rice

Honey Lemon Chiffon Cake

Kuih Tu Tu / Putu Piring / Putu Bambu

Kuih Tutu is snowy white steamed rice flour cake with palm sugar filling. In Malaysia they sell at pasar malam name Putu Piring. Kuih Tutu that I have been longing for .... not as perfect as home but still better than nothing.

Recipe adapted from Away of mind Bakery house  I made half of the ingredients
Yield: 8 pieces

1 cup of rice flour
80~90ml of water (add gradually)
2~3 pandan leaves, cut into short length
1/2 tsp salt

Filling:
75g dark brown sugar (Cane Sugar)/ gula melaka/ palm sugar
some shredded coconut +1/4 teaspoon salt, steamed

For Serving:
Banana leaves
some shredded coconut + dark brown sugar/ gula melaka/ palm sugar


Method:
1. Pan fry the rice flour together with pandan leaves without oil for 5 mins. Set aside for cool. Discard the Pandan leaves.
2. Add the salt to rice flour, gradually stir in water, use the finger tips to rub the flour together, it should be able to hold it into rough dough yet able to break it into fine crumble. Add a bit more water if the dough is not able to hold into rough dough.
3. Sieve the flour, it will turn into fine rice flour powder.
4. Heat up the steamer, wet a piece of muslin cloth and place it in the steamer
5. Scoop some flour into the Kueh Tutu mold, fill up 1/3 of it. Place a teaspoon of filling over the rice flour then cover it will more rice flour. Level the rice flour in the mold.
6. Gently transfer the Kueh Tutu mold with open side downward to the steamer. Dislodge the mold, leave the Kueh Tutu in the steamer, cover it with wet muslin cloth and steam for 5~6 mins.
7. When it is done, take the Kueh Tutu out from steamer and serve it on banana leave with shredded coconut and sugar.

Using a sieve, press the dough through to form A breadcrumb look alike texture. 

Take a spoonful of A into the mould. Add in 2 tsp of palm sugar filling and cover it with another spoonful of A.

When it is done, take the Kueh Tutu out from steamer and serve it on banana leave with shredded coconut.