Wednesday, July 28, 2010

OREO Cupcake *欧丽哟杯子蛋糕*

I don't like to eat OREO cookies alone, it's too SWEET for me! But my kids love OREO so much~~

OREO can be turned into many desserts, eg. Oreo milk shakes, Oreo cheesecake, Oreo Ice-cream, Oreo cupcakes, etc. All are my favourites, hahaa~~~

I have two recipes on hand and I was cracking my head what to choose, QiQi 's Oreo Muffin or Oreo Cupcakes from Min??

At last, i have chosen the cupcake with whipping cream frosting. Children are admiring the decoration, and my hubby are enjoying the creamy feeling.
NOW you SEE~~ NOW you DON'T, haha... ...
All gone within 1 day, Opps!

Cupcake (Make 10):
150g Cake flour
1½ tsp. baking powder
⅛ tsp salt
115g butter, at room temperature
100g sugar
2 eggs
30ml dairy whipping cream
8pcs finely chopped Oreo cookies (with the filling chocolate cream)

1 cup non-dairy whipping cream
4pcs finely crushed Oreo cookies (omit the filling cream)

1.) Preheat the oven to 180C.
2.) Prepare cupcakes: In a bowl, sift flour, baking powder and salt .Cream butter and sugar in an electric mixer on medium speed until mixture is light and creamy.
3.) Reduce mixing speed to low, add eggs one at a time, mixing well.
4.) Gradually add half of the dry ingredients mix until smooth, then add the whipping cream.
5.) Add the rest of the dry ingredients and the chopped Oreos, mixing until batter is smooth.
6.) Fill the cupcake about two-thirds full.
7.) Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake’s center comes out clean.
8.) Remove from oven and cool on wire rack.

Saturday, July 24, 2010

Custard Cream Puff

I love custard cream puff ^^ Best serve out from the fridge -- creamy and cooling custard cream with the soft and fragrance puff. Ehmm... ... yummy yummy!!

I had tried two types of recipes.... .... (for both pastry and the custard cream). I have chosen the BEST combination for you here. I believe i will stick to this recipe forever~~ The puff is full of frangrance of egg, and it's very soft. As for the custard cream, i used the same as Mini Fruit Tarts which is silky creamy and just sweet enough to my taste.
Choux Pastry
120g butter
250ml water
120g plain flour,sifted
4 eggs, lightly beaten
1. Chop the butter and put in a pan with the water. Stir over low heat until melted, then bring to the boil.
2.Immediately remove the pan from the heat and add the flour all at once. Beat with a wooden spoon until smooth. Return to the heat and continue to beat for abt 2mins until the mixture forms a mass, thickens and leaves the side of the pan.
3. Remove from the heat and transfer to the bowl of electric beatrers, leave to cool for 5 mins. Add eggm a little at a time, beating well between each addition, until the mixture is thick and glossy.
4. Place the choux pastry into a piping bag with star nozzle. Pipe on a greased pan. Bake 180C for 25 mins until golden brown & puffed.
5. Pierce, to allow steam to escape & cool on a wire rack. Split in half, spoon custard cream into the puff & refigerate.

Monday, July 19, 2010

Cheddar Cheese Cookies *乳酪饼干*

我盯上了Gigi的乳酪饼干。外形及颜色很想butter cookies、却有些焦褐色的小泡泡(那是芝士片丁在烤炉里”被爱“的印证)。哈哈!





150g 奶油(室温)
50g 糖粉
50g 全蛋 (约一个)
160g 低筋面粉
80g 乳酪~cheddar cheese(切丁)
1g 盐

5)平均挤在烤盘上。以180°C 烤20分钟

Monday, July 12, 2010

Bowtie Pasta Bolognese

I always love western food more than chinese cruisine.

When i was shopping at the Pacific, i saw this Maggie Instant Bolognese mix. I grabbed one packet only for trial. I have macaroni and bowtie at home. Macaroni with Bolognese seems not matching to me. I like to eat fried macaroni with black sauce, or cheesy-baked macaroni. I think bowtie will love Bolognese at first taste.

I never think that this little Maggie packet powder tastes very much more delicious than all other brands of tin / jar instant pasta sauce!!! U never taste, U never know... ...

Although this small packet is cooked for 2 servings, my kids and i all share among ourselve happily and enjoying very much!!!

2 bowls of boiled/ cooked bowtie
some garlic and onion
mince meat (i used pork)
grated carrot
tin mushroon (sliced)
2 slices of Cheddar Cheese (tear into small pieces)
some parmesan cheese powder

1. Fry garlic and onion until frangrance.

2. Fry mince meat.carrot and mushroon until the meat turns colour.

3. In another bowl, mix the Maggic Bolognese powder with 300ml water. Stir well.

4. Pour (3.) into the meat, continue to cook until boiled.

5. Add in the small pieces of Cheddar Cheese. Stir well until dissolved.

6. Close the lid and continue stimming for another 2-3 mins.

7. Pour the hot and mouth-watering bolognese sauce on the bowtie. Sprinkle with as much as parmesan cheese powder as you prefer.

Saturday, July 10, 2010

Chicken Floss Swiss Roll *青葱肉松蛋糕卷*

I am in a very Good Mood today~~because i have long time never post a sucfessful and delicious swiss roll. I was very down and frustrated by my continuos failure in the texture of the swiss roll that made last week. Now, i am glad to post this to share with you~~ Chicken Floss Swiss Roll.

Swiss roll suppose to be a sweet dessert, and the creamy filling. Now, i want to introduce a healty savory swiss roll to you. Although my swiss roll crack :( however it really taste delicious!!haha!!

Recipe from Mikiko
Ingredient (A):
4 egg whites
50g sugar
1/2tsp cream of tartar

Ingredient (B):
3 egg yolks
20g sugar
100ml fresh milk
50ml corn oil
100g superfine flour
4g baking powder

Spring onion , Chicken floss, Mayonnaise

1.) Beat egg yolk and sugar until sugar dissolved. Add in milk and oil, beat until well combined.
2.) Sieve in the superfine flour and baking powder. Combined the batter until well combined.
3.) In another clean bowl, whisk egg white until bubble, then add in the cream of tartar. Whisk until creamy, add in 1/3 sugar. Continue whisking and adding the sugar for another 2 rounds. Whisk the egg white mixture until peak form.
4.) Scope 1/3 of the egg white mixture to mix with the egg yolk mixture,by spatula. Continue another 2 rounds.
5.) Pour the batter into the swiss roll pan (mine is 28cm X 28cm). Sprinkle with some spring onion on top of the batter.
6.)Bake 160C for 30mins.
7.) Over turn the swiss roll. Spread with mayonnaise, sprinkle chicken floss on top. ROLL~~~

Wednesday, July 7, 2010



1. 戚风蛋糕体 -- 也许上火烘的不够,卷起时四分五裂。
2.分蛋海绵蛋糕体 -- 很扁,很实直接从冰箱取出来,简直就是“硬”。(连续两次失败!!)
3.杏仁海绵蛋糕体 -- 有点实,但杏仁口味赞!


我不知道~~这本食谱中的步骤是不是真的需要像孟老师的功力,还是我太粗鲁把面糊搅拌的消泡了??可是我有用心研究VCD,也有搜索youtube面糊搅拌的方法,为什么还是不成功呢?呜呜~~ 这本食谱是我所拥有的书中最贵的,却连连失败;叫我怎么甘心!

不过,我要澄清一点 (不然怕被人轰)~~