Thursday, 29 September 2011

Earl Grey Cookies


Butter 110g

Sugar 45g

Flour 90g
Corn flour 45g
2 earl grey teabag

1. In a large bowl, cream together the butter and icing sugar until light and fluffy
2. Beat egg yolk to the butter
3. Combine the flour, corn flour and teabag
4. Pipe on baking sheet
5. Bake in 180C for 10-15 mins

Wednesday, 28 September 2011

Creme Brulee

275ml Double Cream
25ml milk
1 Vanilla Pod/ or a dash of Vanilla Essence
3 Eggs
40g caster sugar

Makes 4
1. Gently heat the milk and cream in a thick bottomed sauce pan. Split the vanilla pod down the long axis with a sharp knife then use the back of the knife to remove the seeds. Place the seeds in the cream and milk,  heat until just boiling (be careful not to allow it to boil over).
2. Pass the hot cream through a fine sieve to remove the vanilla pod bark this step can be skipped if you used vanilla essence instead.
3. Add the sugar to the egg yolks and whisk together.  Then slowly add the hot cream while continuously whisking (adding the hot liquid too quickly will cause the egg to scramble).
4.Pour the egg and cream combination into ceramic ramekins and place in a deep oven tray.  Place the oven tray in a 150C oven and fill with hot water until it reaches half way up the ramekins. Cook for 25 to 30 minuets or until mostly set. When you wobble the tray only a small amount of movement in the middle of the Brule should be visible.  The brule will continue to set as they cool.
5. To Finish, t
op each cup with 1 tsp. white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire ’til browned). Enjoy!

Saturday, 24 September 2011

My first cake order!

Green tea cheesecake

Monday, 19 September 2011

Sunday, 11 September 2011

Mid-Autumn Festival: Mooncake 冰皮月餅

It's mid-autumn festival on 12th Sep which is tomorrow. Since it's so expensive and hard to get moon cake here, i decided to make some this year.

30g Glutinous rice powder

30g short grain rice powder
30g caster sugar

135g milk
3tbsp condensed milk
3tbsp vegetable
200g bean paste
1. Stir together rice flours sugar, condensed milk, oil and milk in a bowl. Steam the mixture for 30 minutes on high heat. Remove and cool briefly aside. Rub the dough until it's smooth and soft. (Rub in cocoa powder or greentea powder if you want)
2. Divide the dough into 18 portions. Prepare the filling too into 18 portions. Microwave two tablespoons of glutinous rice powder with strong heat for 1 minute until cooked.
3. Dust the mooncake mould and tap to remove excess rice flour. Take one portion from each 3 colours of dough and combine them into a round. Flatten out the dough and centre the filling. Seal and shape into a ball. Lightly coat the surface with prepared cooked glutinous rice flour. Press each into mooncake mould and the push lightly out on a serving plate. Cover and chill for 12 hours.

Thursday, 8 September 2011

Pepper Lunch, Hong Kong

After spending a day in karaoke and Ngong Ping 360, we ended our day in citygate outlet's food court. I decided to go for pepper lunch as it is one on my favourite first food chain in Hong Kong(originating from Japan)I ordered the Pepper Beef Rice, it comes with either soup or pop. The beef was so tender and very tasty. It is basically sizzling beef with rice. It is a must try if you are visiting Hong Kong