Chicken Liver Pâté 雞肝醬

Husband always complains why I only make dessert! He wants to have something that is not sweet! I told him I made meals everyday, and those are already dishes not sweet! And this liver pate as well! Then he SILENTS!

Ingredients:

1/2 pound chicken livers

1 shallot (1/3cup), finely chopped

1 garlic clove, finely chopped

1 bay leaf

1/2 cup water

1/8 teaspoon ground nutmeg

1/2 tsp salt

1/2 tsp ground black pepper

2 tbsp Brandy
3 to 6 tablespoons unsalted butter (at room temperature). For pâté that is very dense and buttery, add between 8 to 12 tablespoons of butter







Directions

1. Rinse chicken livers; trim and pat dry. Set aside. 
2. In large skillet, melt 1 tbsp butter over medium heat; fry shallots and garlic. Then add liver. Fry a few minutes and add 1/2 cup water and bay leaf to saute livers until liver is well done.
3. Remove from heat. 


 
4. Discard the bay leaf. Drain the liquid out and transfer the livers, shallot and garlic to a food processor. Add nutmeg, salt, ground pepper, and brandy. Process just until the livers are finely chopped, then, with the blade still running, start adding the butter 1 tablespoon at a time.
5. Scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

This liver pate is good to serve with biscuit or sandwich, but I tried to serve with congee. It tastes good too.

Madeleines 馬德蓮貝殻蛋糕

Special equipment: Madeleine pan



Ingredients (makes 12-15 pieces)

4 tbsp (56.7g) unsalted butter, melted and cooled

1/3 cup all purpose flour, sifted plus extra for dusting

1/3 cup sugar

2 large eggs at room temperature

1 tsp pure vanilla extract

1/4 tsp baking powder

Confectioner's sugar, to dust

Method:

Preheat oven to 350F (180C). Brush pan with melted butter and dust with flour. Invert the pan and tap to remove excess flour

Put the sugar, eggs, and vanilla into a mixing bowl and whisk. Until mixture is pale, thick, and will hold a trail. This should take 5 mins with an electric mixer, or a bit longer if you are whisking by hand

Sift the flour and baking powder over the top and pour the melted butter down the side of the mixture.

Using a large spatula, fold them in quickly, being careful not to knock out any air

Fill the molds with the mixture and bake in the oven for 15 mins or until golden brown around the edges and springy to the touch.

Remove from the oven and transfer to a wire rack to cool before dusting with confectioner's sugar.

STORE: The madeleines will keep in an airtight container for 1 day.









Bought this from Daiso $2.

Curry beef dumpling 咖喱牛肉餃子

I got leftover minced beef from my chilli beef pasta that I made for my previous party occasion. I mixed them with curry, paprika, turmeric powders. Also add a bit flour, salt, black pepper, and oil and mixed them well until it is gluey. I bought some instant dumpling sheets and put the marinated minced beef to it. Simply just glue the dumpling sheet with water is fine. You can steam, boil and pan fried the dumpling to serve.

Cake pops (Lollie Cake) with Banana cake base

Kids stay home as summer holiday already began! I need to continue To plan activities for them at home. Recently I bought a cake pops (lolli-cakes) pan from XS Cargo at price of $5.96. It is time to try that out. I tried to make similar kind of lollie cake before using normal cake recipe. But the texture always too soft or too moist to put the stick in. The stick, therefore, cannot hold the cakes at the top. It just goes right through the cakes. This time I tried to use banana cake bread recipe. The texture is between bread and cake. The result was just perfect. And taste not so sweet so that kids can decorate it with icing and stuffs.

Banana cake recipe: ~36 cake pops

Ingredients

1 ripe banana (peeled)or 80g

80g sugar

2 eggs

100g bread flour

1/4 tsp baking powder

35g vegetable oil

1/8tsp baking soda

20g evaporated milk



You can trim the side to make it more like a ball shape



Directions:

1. Preheat oven to 200C (390F)
2. Whisk banana and sugar with mixer at low speed until even.
3. Add eggs. Whisk at high speed until fluffy and thick.
4. Slowly add bread flour and baking powder. Whisk with egg whisk while adding.
5. Add vegetable oil, baking soda and evaporated milk. Mix well.
6. Grease pan with butter or spraying oil. Transfer batter to mould or lolli-cake pan.
7. Place cake in middle section and bake for 20 minutes.
8. Take out cake pops and cool down. Insert a lollipop stick to centre of cake pop then decorate! Enjoy!

Profiteroles (Cream Puff)

Yesterday afternoon. I finished all housework and there is still 1.5hours time before leaving home to church cell group meeting. What can I do during this time? I want to do some baking but most of the cookie and cake recipes need eggs or butter prepared ahead and make them to room temperature. I don't have this time to wait for the butter to soften. So I go through my cookbook and found this! No need to prepare anything ahead. And the ingredients are common ingredients that every kitchen should have. FLOUR, EGG, BUTTER. Great! I can make something while waiting to go out in 1.5 hours of time. It's surprisingly easy to make! My husband and kids love it!

Preparation time: 30mins Cooking time: 22 mins

 

I did not make the chocolate topping this time. I just use instant dessert chocolate syrup.But the kids already have enough fun to pour as much as syrup and cream they want to decorate their own puff!

Ingredients: (makes around 20)

1/2 cup all-purpose flour

4 tbsp unsalted butter  (56.7grams)

2 large eggs, beaten

2/3 cup water

For Filling and topping

(Since I am in hurry, I just put whipping cream and chocolate syrup, I did not make this filling and topping this time)

1 3/4 cup heavy cream

7oz (200g) dark chocolate, broken into pieces

2 tbsp butter

2 tbsp corn syrup

Directions:

1. Preheat oven to 425F(220C). Line large baking sheets with parchment paper
2. Sift the flour into a large bowl, holding the sieve up high to aerate the flour
3. Put the butter and 2/3 cup water into a small saucepan and heat gently until melted
4. Bring to a boil, remove from the heat, and add in the flour all at once
5. Beat with a wooden spoon until smooth; the mixture should form a ball. Cool for 10 mins.
6. Gradually add the eggs, beating very well after each addition to incorporate
7. Carry on adding the egg, little by little, to form a stiff, smooth, and shiny paste
8. Spoon the mixture into a piping bag fitted with a 1/2 inch (1cm) nozzle
9. Pipe walnut-sized rounds, set well apart. Bake for 20 minutes until risen and golden
10. Remove from the oven and slit the side of each bun to allow the steam to escape.
11. Return to the oven for 2 minutes, to crisp, then transfer to a wire rack to cool completely
12. Before serving, pout 1/2 cup cream into saucepan and whip the rest until just peaking
13. Add the chocolate, butter, and syrup to the cream in the pan and heat gently until melted
14. Whip the remaining cream until peaking. Pile it into a piping bag fitted with a 1/4inch(5mm) star nozzle
15. Pipe cream into each choux bun and arrange onto a serving plate or cake stand
16. Stir the sauce well, pour it over the buns and serve immediately

PREPARE AHEAD: The unfilled buns will keep in an airtight container for 2 days or freeze unfilled bun for 12 weeks

Lemon Meringue Roulade

A very refreshing dessert! Love it!

Ingredients

5 egg whites (1/2 cup)

1 cup sugar

1/2 tsp white wine vinegar

1 tsp cornstarch

1/2 tsp pure vanilla extract

1 cup heavy cream

4 tbsp good-quality lemon curd (Recipe below)

confectioner's sugar for dusting

Directions:

1. Preheat the oven to 350F(180C) and line the baking pan (10x14in(25x35cm) shallow baking pan with parchment paper
2. Whisk egg whites with electric mixer until stiff peaks form.
3. Continue whisking at at a slower speed and gradually add the sugar, a little at a time
4. Gently fold in the vinegar, cornstarch, and vanilla, trying to keep all the air in the mixture
5. Spread the mixture into the pan and bake in the centre of the oven for 15 minutes.
6. Remove the meringue from the oven and allow to cool to room temperature
7. Meanwhile, whisk the cream until thick but not stiff, it should remain unctuous
8. Fold in the lemon curd (recipe below) until just well blended; a few ripples will enhance the roulade.
9. Sprinkle a fresh sheet of parchment paper with confetioner's sugar
10. Carefully turn the cooled roulade out of the pan on to the sugared parchment
11. Spread the lemon cream over the unabked side of the roulade with a palette knife
12. Roll the meringue up around the filling, being firm but not squeezing out the fillings.
13. Place seam side down on a serving plate, cover, and chill. Sift over confection's sugar to serve.
14. PREPARE AHEAD The meringue can be made up to 3 days in advance and stored, unfilled, in a dry, airtight container

Lemon curd Recipe:

Ingredients:

5 yolks

1 cup sugar

4 lemons zested and juiced

1 stick butter, cut into parts and chilled

Directions:

1. Whisk egg yolk and sugar
2. Add 1/3 cup citrus juice to egg yolk mixture.
3. Whisk over simming water until thick (approx. 8 minutes) or light yellow
4. Remove from heat and stir in butter
5. Remove to container and place a plastic wrap on top surface
6. It can be refridgerate up to 2 weeks

You can freeze it and store in freezer up to 8 weeks!

Crêpe

I am planning to make a Mille Crêpe Cake, so I need to make one Crêpe to see if I can make a good pancake first. Therefore, I tried to make a few Crêpes for my daughter's breakfast and they loved it very much! I guess they loved the cream and chocoalate syrup more than the pancake itself. Single Crêpe succeed, next I will work on a Crêpe Cake.


whipped cream and banana



add chocolate syrup before serving



Recipe for 8 Crêpes

Ingredients:

2 eggs (room temperature)

100g Cakeflour (Sifted)

2 tbsp sugar

2 tbsp melted butter

250ml milk (room temperature)

vanilla extract

Direction:

1. Mixed together sifted flour, sugar and eggs
2. Add 125ml milk and melted butter and mixed
3. Drain the mixture to make the texture smoother
4. Add the remaining 125ml milk and some vanilla extract to the mixture
5. Stand for 30 minutes before use.

台式奶凍捲(瑞士卷) Taiwan style Milk Pudding Swiss roll

I ate this 台式奶凍捲 when we went to Taiwan last year summer. It was delicious and great for summer time. The vanilla pudding in middle tastes like pudding/jello. This cake should be served in cold!

奶冻材料：Milk pudding ingredient
A：蛋黄2颗 鲜奶200克
2 egg yolk and milk 200g
B：动物鲜奶油 200克 蜂蜜30克 细砂糖15克 香草精2小匙
 whipping cream 200g honey 30g sugar 15g vanilla essence 2tsp
C：鱼胶粉4小匙 + 清水4大匙 泡软
gelatine 4tsp and water 4tbsp

method
1.材料A蛋黄+鲜奶入奶锅搅拌均匀。
Mixed ingredient A
2用小火一边搅拌一边煮至浓稠即成为蛋奶浆（马上离火）
boil in low heat. Do not over boil. Once boiled, remove from heat.
3. 取一长水果条模型内部铺垫锡纸
Use a long narrow baking pan/mould for milk pudding. Place aluminum sheet.
4. 材料C鱼胶粉+水浸泡10分钟至软，隔水溶化成液态。
Mixed water and gelatine and place on double boiler. Simmer over boiling water until all gelatine dissolved.
5. 将溶化鱼胶粉冲入（过程2）蛋奶浆中搅拌均匀。
pour gelatine liquid to egg yolk batter (to step 2)
6.材料B鲜奶油+蜂蜜+砂糖+酒搅拌均匀即可（无需打发）
Mixed all ingredients B together
7.将（过程6)冲入（过程5) 中搅拌均匀。
pour solution in step 6 to solution in step 5
8. 搅拌好的奶冻材料。
Mixed well
9. 倒入水果条模型内（因为没有专用的模具，用这种方式会有一些渗漏的情况出现，倒好后尽快移入冰箱冷藏可避免渗漏的太严重） 移入冰箱冷藏过夜。（或4小时以上）
pour batter into prepared mould or baking pan and freeze for at least 4hours before wrapping with cake.
10. 第二天烤好蛋卷后，取装饰材料中动物鲜奶油加细砂糖打至硬性发泡。After the Swiss roll cake was cooled, whipped whipping cream 150g with sugar 15g.
11. 再取出冻好的奶冻，切成整齐的长条状。
take frozen milk pudding out and cut into long shape.
12. 小心的连锡纸移动，将奶冻条反扣在蛋糕卷中间。
Place frozen milk pudding in middle of the cake
13. 涂上打发鲜奶油。
Spread whipped cream
14. 底垫蛋糕纸，用擀面棍辅助将蛋糕卷起，并包住让其定形5分钟即可。
Use parchment paper to wrap the cake into roll. Let it stand for 5 mins.

瑞士卷材料 Swiss Roll Ingredients:
蛋黄 Egg yolk 4 +细砂糖 sugar 10g
橄榄油 Olive oil 35g
牛奶milk45g
低粉cake flour90g
蛋白Egg white 4+细砂糖 sugar 60g

做法: Method
蛋黄糊的做法 Egg yolk batter：
1 Mixed milk, oil and sugar in bowl.
2 Use mixer to beat egg yolk and sugar until creamy and fluffy (increase double in volume).
3 Sift in Cake flour and whisk until smooth. Add step 1 mixture until all mixed.

蛋白霜的做法Egg white batter method：
1、Whisk Egg white in mixing bowl until 80% done
2、Add in sugar in 3 different time and whisk until stiff
3、Use spatula to fold in 1/3 of egg white to Egg yolk batter. Gently fold.
4、Pour it to remaining egg white and fold until all mixed
5、Pour mixture to baking pan, make sure the surface is flat and smooth
6、Put in middle rack of preheated oven of 180 degree C(356 degree F) for 20 minutes

First time wrapping this kind of swiss roll, unsuccessful.

 

小诀窍:

1、烤到用手拍蛋糕表面时不粘手也没有沙沙声就熟了

2、打蛋白到九分发,尖尖有个弯钩,打过头卷的时候容易断开.

3、蛋糕趁热卷起,开始的地方，用小刀轻轻划三刀,这样容易卷起。

4、卷好后的蛋糕卷放冰箱冷藏1小时,会比较好切。

Tarte a la Ganache (Chocolate Tart) and Creme Caramel pudding

My friend's daughter handed me recipes last week and she wants me to make her the desserts there. I chose to make this Tarte a la Ganache. Also, one of my friends loves dessert very much, I prepared an instant Creme Caramel pudding for her too. Since I need to prepare the dinner party tonight, I have mo time to make the creme caramel pudding. So the instant one is good and save me lots of time and also has quality assurance. If you want to make excellent dessert for your friends but you are in hurry. Store a few boxes of these instant pudding dessert at home. Simply add milk and follow the steps on the box then you are done. Fast and easy and yum.

Tarte a la Ganache recipe
ingredients:
10 oz semi-sweet and unsweetened chocolate (half and half)
1 1/4 cup whipping cream
Tart shells (18) or 9" pie shell (you can buy instant shells at supermarket if you don't want to make the pastry in your own)

directions:
1 prepare shells as directed on the package. Bake the shells until golden brown
2 pour whipping cream in saucepan until just boil.
3 remove saucepan from stove. Add chocolate to cream and stir until all blended and mixed.
4 pour mixture to shell and refridgerate it for at least half an hour before serving
5. you can serve with whipped cream, fruits, marshmallow or Smarties. Anything you want. Or just eat it plain.

 Creme Caramel Pudding

Prep time: 20 mins

Cook time: 20 mins
Yield: 4x150ml-capacity ramekins



Creme Caramel from instant pudding package

Ingredients:

• 160 ml whipping cream
• 160 ml milk
• 1/2 tsp vanilla extract
• 2 lemon zest (only the yellow part), each about 0.5cmx5cm in size, optional
• 2 whole eggs
• 1 egg yolks
• 50 gm caster sugar
• hot water

Caramel：

• 100 gm caster sugar
• 50 ml water

Method:

• Prepare a large baking tray: Line a piece of tea towel. (Note: it helps secure the ramekins.) Place 4 ramekins in the tray. Set aside.
• To make caramel: put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, no stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
• Preheat oven to 160C/320F.
• Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
• Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
• Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
• Run a knife around the edge of the custard to unmould onto serving plates, served with fresh fruits.

Read more: http://en.christinesrecipes.com/2012/02/creme-caramel-valentines-day-dessert.html

At the party, White chocolate filled chocolate cupcakes with black sesame cream cheese frosting also served as well. My friend took a photo collage for me. Thanks alot.



Curry Beef Patties 咖喱牛肉餅

I learned this recipe from my husband's friend restaurent in Hong Kong.

Ingredients: (can make around 32 beef patty)
1 kg minced beef
Mixed Vegetables ^^
2 eggs
2 tbsp salt
5 tbsp sugar
5-7 tbsp curry powder
6 tbsp masala
3-4 tbsp chilli powder
2.5 tbs black pepper
4-6 tbsp corn flour

^^ mixed vegetables
 75 g carrots
75 g shallots
3 pcs garlic
75 g celery
Directions
Blend all vegetables in blender and grind into small pieces

Beef patty directions
Mixed all ingredients until it becomes gluey and sticky. Note: the amount of ingredients can always be adjusted to personal flavor.

Pan fried until well-done.

White chocolate filled Dark Chocolate cupcake with Green Tea Cream Cheese frosting

Chocolate Cupcakes

Ingredients (for 12 cupcakes)

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar (I just put half as I found this is quite sweet for me)
• 1/2 cup sifted cocoa powder (for chocolate cupcakes)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, cracked into a small cup or saucer
• 1 stick unsalted butter, softened
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup hot water

White Chocolate Filling:

Ingredients:

4 ounces white chocolate, chopped

1/4 cup milk

4 ounces cream cheese

1/4 teaspoon pure vanilla extract

Directions:

1. In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.
2. In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.

Chocolate Cupcakes Directions

1. Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.
2. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl and set aside.
3. Beat the butter in a stand mixer for a few minutes on medium speed to soften it up. Add the sugar and beat for several more minutes until it is light-colored and fluffy.
4. Add egg to the the batter. Add in the vanilla. Reduce the mixer speed to low. Add the sifted dries in 3 additions, alternating with the buttermilk so you start and end with the dries. Adding the hot water last.
5. Beat with an electric mixer until smooth. Divide the batter evenly among the greased muffin tin wells to 3/4 level. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
6. Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.
7. Transfer the white chocolate filling to a pastry bag fitted with a small tip. With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcake upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.
8. Arrange the cupcakes on a platter and serve.

Recipe source: http://www.foodnetwork.com/recipes/emeril-lagasse/white-chocolate-filled-chocolate-cupcakes-recipe/index.html

Green Tea Cream Cheese Frosting:
Ingredients:
Serves: 12 Cup cakes

a. 10 ounces low-fat cream cheese

b. 1/4 cup butter

c. 3 cups powdered sugar , sifted

d. 1 tablespoon matcha green tea powder

e. 1 teaspoon vanilla

Directions:

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.

2. Sift powdered sugar into a bowl or onto parchment paper.

3. Beat butter and cheese at medium speed until creamy.

4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.

5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Recipe source: http://www.food.com/recipe/green-tea-cream-cheese-frosting-243534

Additional: Almond Buttercream frosting:
about 200g frosting
配料：黄油 butter 100g，糖粉icing sugar 50g，炼乳Condensed milk 20g，香草精Vanilla essence 1/4tsp(1.25ML)，柠檬汁lemon juice 10g，牛奶milk 2 tbsp(30ML)，蜂蜜honey or maple syrup 15g

普通奶油霜制作过程：
1、黄油软化以后，加入糖粉，用打蛋器搅打约5分钟，打成非常膨松的状态。Butter softened, then add icing sugar, cream together with blending machine for around 5 minutes until fluffly.
2、一次性加入蜂蜜、炼乳、香草精、柠檬汁，并用打蛋器继续搅打均匀。Add honey/maple syrip, condensed milk, vanilla essence, lemon juice, and blend them until all mixed.
3、搅打均匀后，再加入牛奶，继续搅打均匀。Add milk then continue to blend until batter is shiny and creamy.
4、把奶油霜搅打至光滑细腻即可使用

Chocolate and Walnut Biscotti 朱古力核桃義式脆餅

You can substitute walnuts with
hazelnut/pitacchio/almond.



Good to serve with coffee/tea!

 Ingredients

• 1 cup walnuts
• 1 1/2 cup regular flour, sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup semi-sweetened chocolate chips
• 2 large eggs
• 1/2 cup sugar
• 1 tsp vanilla extract
• 4 tbsp (56.7grams) unsalted butter, melted and cooled

Directions

1. Preheat the oven to 350 F (180C). Spread the nuts on a baking sheet. Bake for 5-10 mins, tossing halfway through, until slightly colored. Cool, then roughly chop.
2. In a bowl, mix together the flour, baking powder, salt, sugar, nuts, and chocolate chips. In a separate bowl, whisk the eggs, vanilla, and butter. Combine the wet and dry ingredients, mixing to form a dough. If the mixture is too wet, knead in a little extra flour to shape easily.
3. Put the dough onto a floured surface and form into 2 logs, each 8in(20cm) long by 3in (7cm). Place on a baking sheet lined with parchment paper and bake for 20 mins in the middle of the oven. Take the logs out of the oven, allow them to cool slightly. Cut them diagonally into 1 1/4-2in (3-5cm) thick slices with a serrated knife.
4. Return the biscotti to the oven for another 15mins, turning after 10 mins. They are ready when golden at the edges and hard to the touch. Cool the biscotti on a wire rack.

Store: These will keep in an airtight container for more than 1 week.

Miso Crusted Fish

My husband is on diet and he mainly eats fish and vegetables at night. He loves to eat trouts, sea bass and cod. For trouts we usually baked with dill mayonnaise cheese sauce. And for fish like cod, I pan fried or bake. And he loves cod baked with Miso Crusted.

Ingredients:
1/2 lb Fish steak: Cod/halibut/sea bass
2 Tbsp Miso Paste
2 Tbsp chili garlic sauce
1 Tbsp low sodium soy sauce
2 Tbsp Sake or dry sherry
1/2 cup panko breadcrumbs
1 Tbsp mable syrup or 1 Tbsp sugar

Directions:

1. Preheat oven to 450F
2. combine all miso through Syrup thoroughly mixed (mixture will be extremely thick). Slather on one side of fish (I use a spatula) and dredge in panko bread crumbs.
3. Transfer fish to baking sheet and place in oven. Bake 10 minutes on 450F. Then turn down to 350F for another 10 minutes.
4. Served with salad is perfect!

Napoleon Cake 蛋白核桃拿破崙蛋糕

Napoleon is one of my favourite desserts. When I was in Grade 10, my homestay introduced me this Napoleon cake. At that time, I love it so much.

I still don't want to try to make the puff pastry by myself yet. So I used the instant puff pastry from supermarket again.







Ingredients:
1. Instant puff pastry
2. Walnut egg white crisp butter:

• 130g egg white
• 2 drops vanilla essence
• 1/8 tsp cream of tartar
• 60g caster sugar
• 25g bread flour
• 10g corn starch
• 120g walnut (diced)

3. Butter cream

• 120g butter
• 2 drops vanilla essence
• 45g syrup

 Directions:
1. Preheat oven at 350 degree F. Prepare puff pastry according to the directions on instant pastry box. Roll it out and devided into 3 equal  long rectangular shapes. Place puff pastry at the middle of oven. Bake until surface of puff pastry changes to golden colour. Adjust to 200 degree F. The entire baking process takes about 30 mins.

2. Whisk egg white, vanilla essence and cream of tartar with mixer at high speed until fluffly.

3. Add sugar, bread flour, corn starch, walnut in this sequence. Mix well with spatula.

 4. Line baking tray with parchment paper

5. Pour egg white batter into tray. Smoothen the surface. Adjust oven temperature to 350 degree F.  Place batter at middle rack of oven for 20 mins.

6. Let cool and cut egg white crisp into 2 parts (same size as the puff pastry that you prepared).

7. Wisk butter and vanilla essence with mixer at high speed to milky colour. Add syrup. Whisk until fluffy to form butter cream.

8. Spread a little butter cream on puff pastry.

9. Add egg white crisp.

10. Spread a little butter cream

11. Add the second piece of puff pastry

12. Repeat the above step and add the third piece of puff pastry.

13. Press down firmly. Chill in fridge.

14. Cut into pieces before serve.

Snoopy Chocolate Orange Mousse Cake 史路比朱古力香橙慕斯蛋糕

This is a birthday cake make for my friend this Saturday. We have party of 15 adults and 9 kids. Therefore, I need to make a large birthday cake! The basic cake recipe used to be for 6" cake base. I triple (x3) all ingredients and make it a thick 8" cake!

Cake base: Chocolate cake (3 layers)
mousse layer: orange mousse (3 layers)
Frosting: Chocolate whipped cream frosting

Basic chocolate cake recipe (8" pan 3 layers)
Ingredients:
Cake flour 150g
Cocoa powder 30g
Eggs 9 eggs
Sugar 150g
Melted butter 75g

Direction
Preheat oven to 370 degree
In electric mixer, cream eggs and sugar until it becomes pale and thick and double in volume
Sift cake flour and cocoa power, fold it into the mixture. Fold in melted butter.
Put batter into cake pan and bake for 40 mins or until the top is springy and a skewer inserted into the middle of the cake comes out clean.
Leave cake to cool on wire rack.

Orange mousse (8" pan 3 layers)
Ingredient
Whipping cream 300ml
Plain Yoghurt 300 ml
gelatine 3tbsp
Water 6 tbsp
Sugar 4tbsp
Concentrated orange juice 5 tbsp
Some orange food colour (optional)

Direction
Whisk cream and yoghurt in high speed until slightly stiff. Do not overheat.
Add concentrated orange juice. Add sugar and gelatine to water. Melt the mixture over simmering water. Let it cool. Pour gradually to cream mixture. Keep whisking in medium speed until all mixed.
Add food colour (optional).

Chocolate whipped cream frosting Recipe
Ingredients
2 cups heavy cream
1 cup Icing Sugar
1/4 cocoa powder

Directions
Sift icing sugar and cocoa into a bowl
Add whipping cream and stir to mix
Whip whipping cream mixture

3 layers chocolate cake with 3 layers of orange mousse

I topped the cake with oreo crumbs to look like a muddy land.

Chocolate Whipped Cream Frosting topped with Oreo cookie crumbs

My friend like snoopy, but she doesn't want to have a sweet cake. I promised her to make a less sweet cake. Therefore, I only put fondant for the house and snoopy only. Not for the whole cake. Whipping cream frosting is much lighter and less sweet than a buttercream frosting that use for a fondant cake.