Saturday, February 27, 2010

Yogurt Swiss Roll (1st Attempt)

I love Swiss Roll. I have been thinking of baking my own swiss roll.

I have no confidence in the process of beating the egg white to stiff. Thanks Pynn for her advice. Furthermore, i came across some comments that the rolling part do crack easily, which made me hesistate in trying to bake a swiss roll. I even looked for the rolling methods from youtube, and decided to try it out!

I don't have a proper swiss roll baking tray at home. I just use a bigger square tray. Therefore, the batter is thinner and roll up to more layers.

For the filling, i thought of using Nutella Spread (since we don't really like jam). But, no stock in my kitchen..... Well, i am cracking my head.... Suddenly i thought of making the Chocolate spread myself...... (pls refer to below).

It turn out great !!!! My three kids each having 3 pcs at one short, and ask for more.... But, i need to keep some for my hubby.... See, how delicious it could be!

I love this yogurt swiss roll. I will try some other favour soon....

Recipes from Hsling 's优格蛋糕卷

Recipes for the chocolate filling:

100g baking chocolate
4tbls whipping cream

Double boil the above ingredients in the stove.

Monday, February 8, 2010

Pineapple Cookies (w Cheese)

My favourite pineapple cookies are here..............

Although i bought the made-ready pineapple paste, the making process of pineapple cookies is still time consuming. I took 4hours for the whole process. Wooh! I was damn tired!

Anyway, it's worthy!! The skin is soft and cheesy..... the paste is not sweet either. Very nice combination!!! Yes, i added 125g grated cheddar cheese to replace the butter. (the recipe yield 175g butter). And it turns out GREAT!!!

I think i could finish all the pineapple cookies by myself.... hahaha!!! I just can't resist it!
This recipes is from my cousin from Spore, who learnt from the bakery class. I have been using this recipes for many years. This is the first time i added cheese inside. NICE!

250g butter, soften
125g cheddar cheese (1/2 block), grated
45g icing sugar
2 egg yolks
500g flour
800g pineapple paste
1. Whisk butter, cheddar cheese, icing sugar and egg yolks together until well combined and creamy.
2. Pour in flour slowly. Whisk in low speed until well mix (It should be crumbly). Then use hand to knead to form dough.
3. Divide the dough into balls. Scoope the pineapple paste into balls too.
4. Roll the dough on palm, flatten it and put in a pineapple paste. Close the edge and roll into preferred shape.
5. I use plastic knife to cut some lines on the cookies. Brush some egg yolk on top.
6. Bake 160C for 25 mins

Thursday, February 4, 2010

Cutest-ever Egg Moulds

Thanks Pynn, my FB-mate from Penang.
I came across some food bloggers, preparing bento for their kids with beautiful and cute-shaped eggs. I am lucky enough to meet Pynn, and asked her for a favour to buy for me. She didn't hesitate and was willing to help me to buy the cutest-ever egg moulds. Furthermore, she queue at the Post Laju at the Post Office to courier the gift to me. I am so touch in my heart to express my gratitude to her. I want to bank-in the cost to her, but she just refuse to accept a single cents. This makes me feel bad.

She is just TOO HELPFUL and FRIENDLY.....!!!

When i received the parcel from the postman, i was very excited! I have been longed for these cutie for some times. I could say they are just too cute for me....OHH!! I IMMEDIATELY ask Kakak to boil 4 eggs for me... i want to test the mould to get the shape!

Well, first trial.... so a bit messy at the edges. See, they are cute, aren't they ?

Thanks Pynn again, for making my day so wonderful :)

Peanut Cookies

Everyone seems to be PEANUT fans. Peanut butter spread, toasted peanut snack..... are always my hubby and kids favourite. However, PEANUT is definately not my cup of tea. Well, you must be wondering, why i still bake this PEANUT cookies, rite? I have a secret behind the story, hehehe!!!

**When others are enjoying their peanuts....... nobody is going to fight with me for my favourite almond chocolate cookies, melting moments, pineapple tarts.......hahaha!! (see how evil i am)**

Recipes from Agnes Chang

300g peanut ground
300g flour
180g icing sugar
250ml peanut oil

1. Mix all the dry ingredients in a bowl.
2. Slowly add in the peanut oil. Mix well to form dough.
3. Divide into small cube and roll to form balls. Press a peanut on top for decotation. Brush egg yolk on top.
4. Bake 150 for 15 mins.

Monday, February 1, 2010

London Almond Chocolate Cookies

3rd batch of CNY cookies has launched!
Everyone in the family loves this cookies.....
Children like the CRuncy COokies, Hubby is the ALmond/ Nut's LOver, We are the CHocolate Fans...... LOL

Due to last year's highly demand, i record this recipe in my MUST-BAKED list for CNY cookies this year. I am glad that i did a smooth and silky chocolate coating. Hints?
1. Don't overheat when melting chocolate
2. If you are not fast enough to coat all the cookies before the melting chocolate turn hard. I suggest you to overheat 30seconds-1min and stir again for another smooth coating.

DON't Hesitate! Bake now!!

Recipes from Agnes Chang:
Ingredients A:
250g butter
120g icing sugar
1 egg
1 egg yolk
1/2 tsp vanilla

Ingredients B:
300g plain flour
200g ground almond
200g toasted whole almond, halved

100pcs small paper cups
500g cooking chocolate, melted
150g nibbed almond

1. Cream A till well-combined. Mix in B to form soft dough. Shape into small balls and wrap up half almond. Bake at 160C till golden brown. Remove and leave to cool.

2. Decoration: Place cookies into small paper cups, cover cookies with melted chocolate and sprinkle some nibbed almond on top. Chill in the fridge to set the chocolate before storing.