Tiramisu

I baked myself a birthday for today and it is Tiramisu cake. Brought to the office to share with my colleagues. All of them said the Tiramisu is very nice and they love it.



This cake is with compliments from hubby. It's a light strawberry cheesecake.

Lotus Seed Cupcakes

Lotus Seed Cupcakes

225g plain flour
1 tsp baking powder
250g butter
130g sugar
50g brown sugar
60g diary whipping cream or thickening cream
225g ground lotus seed (baked lotus seed at 180C for 10-15 mins then grind it)
4 eggs

Methods:
1. Preheat oven to 180C/350F.
2. Sift together plain flour and baking powder.
3. Place about 30-40 paper baking cups in a tart mould or oil the tart mould if not using paper cups.
4. Beat butter and sugar until light and fluffy. Add in ground lotus seed and mix well. Add in cream and mix well.
5. Add in eggs one at a time and beat well. Fold in or you can use machine to mix in the flour. Spoon mixture into the line tart mould and bake for about 20-25 mins or until brown.
6. Remove from mould and let it cool down on a cooling rack.

Almond Cupcakes

Made these almond cupcakes last week. I was too generous with the hundreds and thousands thus it looks a bit awful. But then the kids like it.

The original recipe has ground almond in it and it is quite a simple recipe. I will share the recipe when I have it typed out.

Almond Cupcakes

225g plain flour
1 tsp baking powder
250g butter
180g sugar
225g ground almond
4 eggs

Methods:
1. Preheat oven to 180C/350F.
2. Sift together plain flour and baking powder.
3. Place about 30-40 paper baking cups in a tart mould.
4. Beat butter and sugar until light and fluffy. Add in ground almond and mix well.
5. Add in eggs one at a time and beat well. Fold in or you can use machine to mix in the flour. Spoon mixture into the line tart mould and bake for about 20-25 mins or until brown.
6. Remove from mould and let it cool down on a cooling rack.

Note: You can sprinkle hundreds and thousands or chopped almond to top of the cupcakes before baking. Or just leave it plain.


Below you can see another batch just made tonight. This time round, I used ground baked lotus seed instead. I wanted to try out with ground lotus seed to see how the taste is like. Smells good before the baking and taste is ok. I think I still prefer the almond version. However I shall post both the original recipe and the modified receipe for those who are interested in trying both versions.

Cashew Nut Butter Cake

Cashew Nut Butter Cake Recipe

200g butter
150g fine or castor sugar
3 eggs
130g plain flour
20g milk powder
1/2 tsp baking powder
100g cashew nuts (toasted and chopped)

Beat butter and sugar until light and fluffy.
Add in eggs one at a time beating thoroughly after each addition
Fold in sifted flour, baking powder and milk powder and chopped cashew nuts and mix well. Do not overmix.
Spoon batter into prepared line cake tin or in my case I have used muffin cups. Decorate top with more cashew nuts. Bake at preheated oven at 180C for 25 minutes.

Note: I have to add that I added about 2 tbsp of milk because the butter that I have used seems to be quite dry after beating. Not as soft and creamy as the usual butter that I have used.

Cappuccino Torte

It has been a long long time since I left my blog unattended. As you know, my dad was sick and it was very sad that he passed on in May. My dad was a very very good cook. He can cook almost anything and he learned from observation when he was working in a supermarket when he was young. Almost everything that he cooked is very good. I have only learned part of his skill and I regret not learning more from him.

For a while I have not been baking/cooking but this morning hubby told me that he wants to eat this cake and passed me the recipe book so that I can make it for him. Since this is hubby's request, I made this for him this morning. This is the first time trying this recipe and hubby and son say that it is good. So sharing with you this recipe:






Cappuccino Torte

75g/6 tbsp butter, melted
375g/10oz digestive biscuits/shortbread biscuits, crushed
1/4 tsp ground cinnamon
25ml/1.5 tbsp powdered gelatine
45ml/3 tbsp water
2 eggs, separated
115g/1/2 cup soft light brown sugar
115g/4oz dark chocolate, chopped
175ml/6 fl oz/3/4 cup brewed coffee
150ml/2/3 cup whipping cream

Methods:
1. Mix the melted butter with the crushed biscuits and cinnamon. Spread into the base of a 20cm/8in loose-based tin and press down well. Chill it in fridge/freezer.
2. Sprinkle the gelatine over the water. Leave to soften for 5 minutes then set the bowl over a pan of hot water and stir to dissolve.
3. Whisk the egg yolks with the brown sugar until thick. Put the chocolate in a bowl with the coffee and stir until melted. Add to the egg mixture, then cook gently in a pan for 1-2 minutes until thickened. Stir in gelatine. Leave until just beginning to set, stirring occassionally.
4. Whip the whippine cream until soft peaks form. Whisk the egg white until stiff. Fold the cream into the coffee mixture, followed by the egg white. Pour the mixture over the biscuits base and chill until set.

MIA

Hi my dear readers, I have been missing in action for quite a while. Have been busy since the CNY period. I will not be able to update my blog regularly as my dad is not well and I will be spending more time with him and my mom. Sorry if I am not able to answer your baking/cooking questions as regularly as I would like to. Hopefully my dad will get well soon and I can come back to my blogging again.

Grilled Beef Ribs (Galbi Gui)

2 lbs (1 kg) beef short ribs, cut into 1 1/2 inch (4 cm) length
(I used sirloin steak that was cut into thin slices)

Marinate
2 tbsp garlic, peeled and crushed
1 tsp grated ginger
1/4 cup (60 ml) soy sauce (I used Japanese soy sauce)
1 tbsp honey
4 tbsp soft brown sugar
1/2 tsp freshly grounded black pepper
2 tbsp rice wine or sake (I used Hua Tiao Jiu)
1 1/2 tbsp sesame oil
1 large nashi pear, grated
2 spring onions, minced (I just cut into small pieces)

1. Combine all the Marinate ingredients together, except for the spring onions. Add the Marinate to the beef ribs (or other types of beef cut you are using) and mix well. Then add the spring onions and toss lightly. Cover and marinate for at least 4 hours.
2. Heat a grill or broiler and grill the ribs/beef for 3 to 4 minutes on each side, or until browned and cooked through. Serve with lettuce, perilla leaves, raw garlic and chilli bean paste on the side.

* Note: The cooking time depends on the type of beef you use and the thickness of the beef. Also your own preference of how well the beef should be done.

Do give this try and let me know if you like this recipe.

Korean BBQ and Kimchi

Recently I have added two Korean cookbooks to my collection. I tried making kimchi yesterday from one book and made Korean BBQ from the other book. I must say the result is quite satisfying.

This is the kimchi that I have made.




I marinated pork, chicken and beef for my BBQ. Of the three, I like the beef best. The marinate is really easy and very nice. I will post the recipe here to share with those who would also like to try it out. Did not take a picture of the cooked food as we are too busy eating. Hahaha ...

Wedding Cupcakes

I have been lazy ever since my holidays in December. Have not been baking or cooking since. If not for my friend who has asked me to bake some cupcakes for her brother's wedding tomorrow, I think my kitchen will remain closed for a while. I copied some ideas from other bloggers on the design for these wedding cupcakes. Hope my friend will like it.

A token of appreciation to a friend who has been very generous and encouraging in many ways. Wishing her and her family a really Blessed and Merry Christmas.

Christmas Cuppies

A friend ordered some Christmas cuppies for her colleagues. Since I will be away on vacation from 19 Dec I had to pass it to her earlier. She asked for cupcakes with Christmas deco and this is what I have done for her. Hope she will like it.

Spritz Cookies

I have been asked to provide this recipe by some of my readers. For the sake of those who wants to know some step by step method of making this cookies, I have taken some pictures along the way while I was making it so that you will have a clearer picture. This recipe is actually better if you use the cookie gun and for the purpose of those of you who would like to make it using a cookie cutter instead, I have provided two options for you to choose. Option 2 will yield a drier cookie but still good. Cut down on the sugar if you like or if you are going to decorate them with royal icing. If you have rolled the dough to be thicker then remember to bake it longer like maybe for 20 mins instead of 15 mins. Remember to keep it in airtight container to retain crispyness.

Hope this tutorial helps and in time for your Christmas baking.

Ingredients:
Soften butter 250g
Castor or fine sugar 200g
2 eggs
2 tsp vanilla essence
3 cups(390g) plain flour + 1/2 tsp baking powder (option 1)
5 cups (650g) plain flour + 3/4 tsp baking powder(option 2)
1/4 tsp salt

Methods:

Cream butter and sugar until creamy. Add in eggs one at a time and mix well.



Add in sifted flour and baking powder and salt. Mix well until like this.
This is how the mixture look like for Option 1 amount of flour. This consistency is good if you want to use a cookie gun or a piping bag.


If you want to roll our dough and use cookie cutters, then use the amount of flour in Option 2. This is how the mixture look like after adding two more cups of flour and 1/4 tsp of baking powder.



Roll dough out between two pieces of baking or parchment paper.



Cut dough using cookie cutters of your choice. Bake at a preheated oven at 190C for about 15 mins or until cookie is brown.



After baking.



Simple decoration.


Decoration using royal icing and I wrapped them individually and seal it with a sealer.


Ready to be given away for Christmas.