Tuesday, April 15, 2014

Orange Lime Jelly


When we thought that fil is going to be back home soon, he was admitted to hospital again. This has been happened so many times, when we thought there is a good progress of him, something bad will happen :(.

Anyway back to blogging, it has been such a long time that I didn't appearing in Little Thumb Up event. I happened to know that Ann is the host for this month event, since she is one of the baking buddies, definitely has to give her some support. As the ingredient is orange and I have a backlog post that is Orange Lime Jelly which was adapted from Ann's recipe, what a coincidence :D.

This is a refreshing dessert with loads of vitamin C and real fruits juice that I prepared for the New Year Eve Party at my place.

Recipe adapted from Anncoo Journal 
Ingredients : about 10 cups
100ml Water
2 tbsp + 1 tsp gelatine powder
700ml freshly squeezed orange juice
4 tbsp freshly squeezed lime juice
120g sugar, or to taste

1. Place water in a small bowl and sprinkle over the gelatin. Allow to stand for 5 minutes.
2. Combine the orange and lime juices and the sugar in a pot and cook over medium heat stirring until sugar is dissolved. 
3. Add the gelatin when the liquid started to boil and stir with a hand whisk until dissolved. 
4. Remove from heat, strain mixture.
5. Then divide evenly into serving cups.
6. Let cool to room temperature then refrigerator for 4-5 hours or until firm. 

I do not really enjoy the texture of this jelly, soft soft and dunno how to describe lol. I prefer QQ texture which is konnyaku jelly or crunchy texture like aga-aga. However I love the taste, sour sweet that is so refreshing. My guests like it and especially dear daughter, she finished 2 cups at one go and asked for more.

I am submitting this post to Little Thumbs Up April 2014 - Orange host by Ann of Anncoo Journal, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Friday, March 28, 2014

Marble Butter Cake

 Actually no intention to blog that soon, as I am really shortage of time. I am juggling between busy work schedule and children, and of course the daily visiting to the hospital, and now community hospital that my fil has recently transferred to for his rehab. For such long period  I didn't blog, not even have time to surf net, no cooking and no baking as well. The new kitchen mixer that I bought sometimes ago, still sitting in the storeroom waiting for me to unpack lol.

Irene of 最爱的。。。。told me about the posting of her Penang trip to meet our blogger friends, the 5 Penang Flowers. I have missed out joining this trip, of course cannot miss the post. While I was scrolling through my blog reading list for this post, I happened to notice that the current Bake-Along theme is Marble Butter Cake. I remember my pool of backlog posts, one of them is marble butter cake that I baked quite sometimes ago, good time for me to join in the event!

The recipe adapted from the famous Mrs NgSK butter cake, one of my favourite cake.

Ingredient : (for 8" square cake pan)
230g salted butter, soften in room temperature
4 eggs or 200g without shell
50g + 125g sugar
180g self raising flour, sifted

20g cocoa powder
60ml milk
1 tsp vanilla extract

Method :
1. Preheat oven at 180C. Prepare a 8" square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50g sugar and and beat until stiff. Set aside.
3. Cream butter and 125g sugar until pale and fluffy. Add in vanilla extract and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD until well mixed.

6. Separate batter into 2 portions. In one portion, add in the cocoa powder and mix well.
7. Then spoon the plain and chocolate batter into the cake pan alternately until finish and use a satay stick to swirl the batter.
8. Bake for 40-45 minutes or until skewer comes out clean. Remove from oven and invert to cool completely before unmoulding.

The cake is so soft, fluffy and moist, just like I want my butter cake texture to be. The sweetness is just nice for me, for sweet tooth may have to add in more sugar. Yum Yum!

I'm linking this post to Bake Along hosted by Lena, Joyce and Zoe.

Thursday, February 13, 2014

Salted Egg Yolk Cookies



Hello everyone, I am again not active in blogging as my fil has admitted hospital since last week and he might need to undergo a big op. Thus busy rushing between home, office, hospital, dear daughter's school and tuition.

As tomorrow is end of CNY, I better quickly post this up so at least still can send the CNY greeting to my readers, hope I am not too late.

May your life is free of worry and fear ;
instead may you have happiness, good health and success all the year! 
Wishing you a happy and prosperous Chinese New Year!

 This recipe has been shelved it for long long time, finally I decided I should give it a go for my CNY cookies collection. The cookies dough is not easy to manage, too soft that I hardly can shape out using cookie cutter. So, instead of roll out in a big disc, I weighed 6g each dough then I flatten it and cut out the shape from the 5g dough disc. More time consuming but much more easier for me to manage the dough. I guess I had flatten the dough too much that the cookies came out thin. The cookies also came out to be very crumbly and so fragile, they are not only melt in your mouth, they "melted" when you touches them lol. I am not sure is it due to over mix the dough or due to other reasons?

Recipe adapted from Pig Pig's Corner and Frozen Wing

Ingredients: (I used only 1/2 portion that yield 1 small CNY cookies red cover container)
125 g plain flour
10 g cornflour/ cornstarch
1/8 tsp baking powder
1/2 of 1/8 tsp bicarbonate of soda
1 tbsp milk powder
2 salted egg yolks (I used 3)
75 g unsalted butter - softened at room temperature
10 g shortening (I used butter)
1/4 tsp salt
40 g caster sugar

1 egg yolk (for glaze)

1 tbsp black sesame (for topping)
1 tbsp white sesame (for topping)

Method :

1. Steam the salted egg for about 5 mins or until cooked.  Cool, spoon out the egg yolks and use a fork to mash the yolks and set aside. (I didn't mash until fine)
2. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder. Set aside.
3. Using a stand mixer cream butter and sugar until light and fluffy. 
4. With the mixer on low speed, fold in sifted flours in three additions and add in mashed egg yolks.  Beat until just combined to form a dough.  Flatten the dough into a disk, wrap in cling wrap and place in the fridge for about 30 minutes.
5. With the palm of your hand, gently pat the dough to flatten slightly.  Place the dough in between 2 sheets of non-stick baking paper and roll into 5mm thickness.  Use cookie cutters to cut the shape out of the dough.
6. Place cookies onto a tray lined with baking paper.  Brush cookies with egg wash and sprinkle with sesame seeds.
7. Bake in a preheated oven at 170C for about 10 minutes or until golden brown.  
8. Cool cookies completely before storing in air tight containers

The cookies are very fragrant, buttery and with hint of salted egg yolk taste but people can detect it only after I told them. The sweetness is just nice for us too. It is indeed very addictive that you will keep wanting for more. A lot of relatives and friends actually given thumbs up. I will definitely bake again to get a more "solid" version.


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