Mini Burger Cookie and Cake

Aren't they cute? Guess what in there?

                                                                             

Answers:

Burger Bun (Vanilla Wafer)

Burger meat (Chocolate cake/brownies)

Cheese (Frosting with yellow colour)

Lettuce and Ketchup (Red and Green Icing)

For the Chocolate cake/brownies, you can bake the cake and use small round shape cookie cutter to cut it out. Or like what I did, I bake them in mini cupcake tray. It appeared to be perfect size with the Vailla Wafer.

Totoro Cupcake Cake 龍貓蛋糕

July 22, 2012 is my big girl 10 years old birthday. She wants me to make her a Totoro cake. I decided not to make a 3D cake for her because both of us think 3D cake is very sweet. So after some discussion, we decided to make cupcakes cake. This year party is small but fun. I think it is interesting to let her friends to complete the cake by piping icing decoration/writing on the cake. I and Jess called this cake "Autograph Cake". She is so happy that every one of her friends can participate on making the cake for her.

Her favourite characters: Totoro,  Chu Totoro, Chibi Totoro and her most favourite Susa-ataris that are little black creatures which live in quiet and dark places. She made all Susa-ataris all by herself!

Blank cake for more decorations by friends.

Greetings and autograph from her friends at party.

Raspberry Ripple Cheesecake

Ingredients: (for 8 inch round pan)

4tbsp unsalted butter, plus extra for greasing

5oz (140g) graham cookies

6oz raspberries

2/3 cup sugar, plus 3tbsp extra

14oz(400g) cream cheese

9oz (250g) mascarpone, at room temperature

2 large eggs, plus 1 large egg yolk, at room temperature

1/2 tsp pure vanilla extract

2tbsp all-purpose flour, sifted

For the compote

4oz(100g) raspberries

1tbsp sugar

squeeze of lemon juice

Directions

1. Preheat oven to 350F (180C). Grease the cake pan.
2. Put the graham cookies in a large plastic bag and crush into fine crumbs with a rolling pin.
3. Melt the butter in a saucepan or microwave.
4. Add the melted butter to crumbs. Stir until all mixed. Press the crumbs into the base of the pan, pushing them down with the back of a spoon.
5. Put the raspberries and the 3tbsp sugar in a food processor and puree until smooth
6. Push the mixture through a nylon sieve (metal will taint it) into a small saucepan.
7. Bring to a boil, simmer for 3-5 minutes, or until thickened. Set aside.
8. Place the remaining sugar and the next 5 ingredients in the food processor
9. Pulse the cream cheese mixture together until smooth and very well combined.
10. Pour the mixture on the cookie base and smooth the top with a palette knife.
11. Drizzle over the berry jam and make swirls by drawing a metal skewer through the mix.
12. Boil a kettle of water. Put the cake in a deep roasting pan and wrap the sides with tin foil.
13. Pour hot water into the pan, to come halfway up the sides, to stop the cake from cracking.
14. Bake for 40 minutes, till set but a bit wobbly. Turn off the oven and wedge open the door
15. After 1hour, remove the cake and place on a wire rack. Remove the sides of the pan.
16. Let it cool completely and transfer to a serving plate or cake stand.
17. Meanwhile, put all the ingredients for the compote in a small pan.
18. Heat the compote gently, stirring occasionally, until all the sugar dissolves.
19. Transfer to a pitcher to serve. PREPARE AHEAD
20. Can be made 3 days in advance and chilled.

Mille Crêpes

INGREDIENTS:

((8 crêpes)) or (~24 heart shapes)

2 eggs *room temperature

100g (3.5oz.) cake flour

2 tbsp. granulated sugar

2 tbsp. melted butter

250ml milk *room temperature

a few drops vanilla extract

((fillings))

200ml fresh cream (heavy whipping cream)

1 tbsp. granulated sugar

Directions:

((8 crêpes)) or (~24 heart shapes)

1. Sift the flour in a bowl. Add sugar and egg, and mix well with a wire whisk.

2. Add half the milk and melted butter, and mix well. Strain the batter to remove lumps. Then add the rest of the milk and a few drops vanilla extract, and mix until smooth.

3. Cover with a plastic wrap and leave the batter to stand at room temperature for 30 minutes.

4. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladleful of the crepe batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.

5. Cook the crepe until the edges begin to dry, then flip the crepe over and cook the other side for about 10 seconds.

6. Leave them to cool completely.

FILLINGS

1. Combine fresh cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.

2. Place one layer of crepe on a plate. Spread the cream.  Repeat until you have used all the crepes.

3. Rest the cake in the fridge for 1 hour

4. Then again rest in the fridge until chilled and nutella hardens up. In this way, you can easily cut the cake

Chocolate Éclairs 法式巧克力泡芙(艾克雷亞/艾克利)

The way of making Éclair is exactly the same as Profiteroles (Puff). Just the way of piping the batter (the shape) is different.

Ingredients: (makes around 40 with 3" length)

• 1 cup all-purpose flour, sifted
• 5 tbsp unsalted butter  (71 grams)
• 3 large eggs, beaten
• 3/4 cup water

For Filling and topping

• 1 1/2 cup heavy cream
• 6oz (150g)dark chocolate

Directions:

1. Preheat oven to 400F(200C). Line large baking sheets with parchment paper
2. Melt the butter in a pan with 3/4 cup cold water, then bring to the boil, remove from the heat, and stir in the flour. Beat with a wooden spoon until well combined.
3. Lightly beat the eggs and add to the flour and butter mixture a little at a time, whisking constantly. Continue whisking until the mixture is smooth and glossy and comes away easily from the sides of the pan. Transfer to the piping bag.
4. Pipe 3in(5cm) lengths of the mixture on to 2 baking sheets lined with parchment paper, cutting the end of the length of pastry from the bag with a wet knife. You should hae around 40 in all. Bake for 20-25 minutes or until golden brown, then remove from the oven and make a slit down the side of each. Return to the oven for 5 minutes for th insides to cook through. Then remove and leave to cool.
5. Put the cream in a mixing bowl and whisk until soft peaks form. Spoon or pipe into each eclair. Break the chocolate into pieces and place in a heatproof bowl. Sit the bowl over a pan of simmering water (make sure the bowl does not touch the water) and stir until the chocolate is melted and smooth. Spoon over the eclairs and serve.

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

Alternate fillings: Custard cream [吉士忌廉]
2 tbs custard powder
2 tbs caster sugar
250ml (1 cup) milk
300ml thickened cream

To make custard cream, combine custard powder and sugar in a small saucepan over low heat. Gradually stir in milk and cook, using a wooden spoon to stir, for 2 minutes or until the mixture thickens. Transfer to a large heatproof bowl. Cover the surface with plastic wrap and place in the fridge for 30 minutes to chill. Use an electric beater to beat the custard until smooth. Add the cream and continue beating until soft peaks form. Place a 2cm diameter plain nozzle into a clean piping bag and spoon in the custard cream.

Goma-ae (Japanese Spinach Salad) 芝麻菠菜

Recipe and method taught by my friend Wong ah ma!

 

 

 

Sauce:

• 1Tbsp soy sauce
• 1 tsp sugar
• 1 Tbsp sesame paste
• 2 Tbsp japanese sesame salad dressing
• 1/2 tsp sake

  

Spinach preparation:

Step 2

1. Boil water, add a bit of salt and oil. Add spinach and cook for 1 minute.
2. Drain and soak in ice water until cool.
3. Collct spinach from bowl and sqeeze water out of the spinach.
4. Cut spinach into 2" lengths.
5. Add sauce on top of spinach.
6. You can also add sesame seed (pan fried) to salad.

 

 

 

2-layers Coconut and Red bean cake 椰汁红豆糕

Ingredients:

80g red bean

100g evaporated milk

200ml coconut milk

80g corn starch

250ml (1cup) water

120g caster sugar (I use only 100g)

Steps:

1. Rinse red bean and soak in water for 4-5 hours. Cook red bean with 2 measuring cups of water until tender. Drain and set aside.
2. Combine coconut milk, evaporated milk and corn starch to smooth batter.
3. Bring water to boil. Add caster sugar. Stir until sugar dissolves. Reduce to low heat or turn heat off. Slowly add batter. Whisk with egg whisk to dissolve all granules. Turn heat on or cook batter over low heat until done.
4. Add red bean. Mix well. Cook for 2-3 minutes over low heat. Pour into mould. Let cool. Chill in fridge for 2-3 hours. Cut to pieces. Serve.

Tips:
Use egg whisk for better and smoother batter.
I added 1 drop of food colouring to batter for better presentation.
 

For the pure coconut cake layer. Use the same recipe as above except making and adding the red bean.  

Chinese Almond Cookies 杏仁酥饼



杏仁酥饼 (makes ~54pieces)

Ingredient #1 材料1:
Butter牛油: 100g (soften)
Sugar糖: 130g (I don't like too sweet, I put less than this amount)
Salt盐: ⅛ tsp
Baking ammonia powder臭粉: ¼ tsp

Ingredient#2 材料2:
Egg鸡蛋: 1
Almond extract香草精: ¼ tsp

Ingredient#3 材料3 (过筛): (sifted)
Regular flour普通面粉: 230g
Baking soda苏打粉: ½ tsp
Ground almond杏仁粉: 20g

Ingredient#4 材料4:
Almond bits杏仁碎粒: 60g

Ingredient#5 材料5:
Egg yolk 蛋黄: 适量 a bit
Whole almond原粒杏仁: 适量 one per cookie

Directions做法：

1. 将材料1搅拌至松发，加入材料2搅拌至光滑。
2. 加入筛过的材料3拌匀，再加入材料4搅拌均匀。
3. 将面粉分割成每个10克，将它搓成球形。
4. 将它放入抹油烤盘里然后稍微将它压扁。 将表面搽上蛋液，中间放一颗杏仁。
5. 以170ºC (340F) 烘约20分钟。

Preheat oven to 170C (340F)
Use electric mixer, mix ingredients #1 until creamy, then add ingredients #2 and mix until smooth.
Add ingredient#3 (pre-sifted) and mix well, then add ingredient #4.
Divided dough into piece of 10g each and make it to ball shape
Use your thumb to press on middle of the ball dough to flatten it. Then brush egg yolk on surface. Place almond on middle of cookie dough.
Bake in preheat oven at 170C (340F) for 20minutes.