Sweet Recipes

Peppers Temple

2007-10-14T11:12:00.000-07:00

Yumm, eat it with ulekgarlic sambal hot white rice.Ingredient:Tempe
(fried), shallotpete (sator)Terasi rung (jawa of shrimp paste)Gula
(salamlaos of sugar)daun of palm (galangal)

Bánh Inside (Cakes Of "Impression")

2007-10-14T09:47:00.000-07:00

I made this cake to day, in my home town there is similar cake but inside the filling is coffee, so I change the filling with Nescafe instant coffee, just crush the the instant coffee add this as a filling instead of mung beans, the one with coffee in not as sweat as the original recipe. This wonderful recipe is from here.

The word "in" means print in vietnamese, thus gives us reason to make this cake "Print Cake".

For the Crust:

-450g koh fun (fried glutinous rice flour)

-350g sugar-175g water-

1 1/2 tbs mali flavor

**Boil sugar and water together until sugar dissolves. Remove from heat and let cool completely. Stir or whisk cooled syrup until it becomes milky (stirring will crystallize the sugar thus it will turn "milky").

You want the sugar to be semi-crystallized which means white in color but still a "liquid", if it turns solid just add in about a tbs of water.

Lastly, add in mali flavoring, stir until mixed.

Sift flour onto a work surface and add syrup “rub” sugar and flour together, use a rolling pin to crush and roll out the large chunks of sugar (if necessary). Dough should be dry and crumbly but moist enough to hold together.

Filling:

-300g mung beans (peeled and split)

-250g sugar-75g candied melon (tong tung kwa)

-50g candied lotus seeds

-3 tbs oil + 2 tbs koh fun

-1 tbs mali flavor or durian-12 egg yolks (washed in wine and steamed)

**Rinse, soak, cook and mash beans add in sugar, lotus seeds (split in half), and candied melon (chopped into small pieces). Stir fry over medium heat until thicken, then add oil, koh fun and mali flour, mix everything together and let cool divide into portions and add egg yolk in the middle.

To Make the Cakes:

Line bottom of mold with a piece of paper fill ring ½ full with crust, then add filling and add more crust to completely cover, then press with lid tightly. Carefully remove ring, and then lid, let cake sit still for 15 mins to harden before touching.

Let the cakes “cure” for a day before eating.Note:Salted egg yolks, candied melon, and candied lotus seeds are optional.

This type of cake usually comes in 3 flavors: durian, mali flower, and plain.

If you can’t get a mould then use a baking sheet press half the crust in the bottom then add filling and cover with remaining crust, cut cake into “bar” when done. The most important part of making this cake is the sugar, it should be crystallize (very fine crystals) yet still moist and syrupy. If it’s too dry then the curst will not hold together (stir in some hot water).

If the sugar is too moist then the dough will be lumpy.

Lapis lazuli traditional Legit of the kueh lapis lazuli

2007-10-11T12:19:00.000-07:00

I made this for my friends who celebrate Eid Mubarak, I hope they will like it, also made Ras malai and Briani chicken rice. This wonderful recipe is from this side, Thanks Florence. To Everyone who celebrate I wish you a happy Eid Mubarak/ Ramadan.

Ingredients:

(17cm square cake pan)

250g butter at room temperature

60g castor sugar

10 egg yolks

60g castor sugar

1 tbsp rum/brandy

2 tbsp condensed milk

66g cake flour

1 tsp mixed spice

1/4 tsp baking powder

4 egg whites

30g sugar

1/2 tsp cream of tartar

Method:

1. Preheat oven to 170C - 180C. Line the baking tin with baking paper and grease it well with butter.

2. Cream butter with 60g sugar till creamy.

3. Beat egg yolk with 60g sugar till thick. Stir in rum/brandy and condensed milk.

4. Sieve flour, baking powder and mixed spice onto a plate.

5. Mix butter and egg yolk mixture well. Fold in flour mixture by thirds and mix well. (I use the beater on low speed to mix this).

6. Beat egg white till big bubbles form, add in cream of tartar, beat till white in colour then add in sugar and beat till stiff (about 7 -10 minutes).

7. Fold egg white into egg yolk mixture and mix well.

8. Turn on the top fire only, grill baking pan for 1 minute and spoon 2/3 tbsp batter into baking pan. Spread the batter evenly, put to grill at top fire in the oven. Grill for about 4.5 - 5 minutes or till brown. Remove from oven, use a cake tester or toothpick to prick holes on the top of cake. Repeat this layer by layer till batter finish.

9. Unmould cake immediately and turn on to wire rack to cool.

Notes & Tips:

1. Best to use oven with top and bottom fire. Please adjust oven temperature and check cooking time required for each layer according to your oven.

2. Do not grease the sides of the baking tin.

3. Make sure the lined paper fits the baking tin exactly.

4. Do not put too much batter for each layer, else the centre of the cake will not be cooked.

5. Adjust sweetness and flavour of cake by increasing or decreasing amount of sugar and spices.

6. Make sure you use the same spoon and same amount of batter for each layer, so that the layers will be even.

7. Bake each layer till quite brown before adding new layer (the browning should be like the very top layer of my baked kek lapis).

This way when the whole cake is baked, the layers will be explicit.

Malai de Ras

2007-10-11T12:05:00.000-07:00

I did this for my friends who celebrate "Eid Mubarak". I hope that
they will like it. The original receipt is from here. Happy Eid
Mubarak with each one which celebrates really well 2 boxes of
powderHygiene tip:Wash of cardamome of almondspinch of the quarter
milk8-10 pistachios2-3 of the rasgullas1 of Haldiram your hands out of
hot water cos that you handle food and to him will not be made to you
cook once are play made with him. Alternatively, employ the sterile
milk of food gloves.Empty in your bowl of dessert. Take a rasgulla and
tighten as much sugar syrup outside of him like possible without
leaving the rasgulla crumble.Dunk the rasgulla crushed completely in
milk and hold for a couple of the seconds and then release slowly, to
make it possible the rasgulla to assume it is original form and size.
While it does this, it absorbs milk in each spongy air-pocket. Repeat
this for each rasgulla until you have all the rasgullas to float in a
milk bed and perhaps, a couple which did not do it in your bowl of
dessert, arranging comfortably in your tummy.Add 6-8 soup spoons of
syrup of sugar to milk and the mixture well.Taste it and does not
adjust softness on your please your soft toast of tooth.Lightly the
pistachios and the almonds.Allow to cool and then to hammer or rectify
in a powder.Mix gross the powder of cardamome with the powder nuts and
does not furnish the rasmalai.Chill during one hour, if you have
patience, or to eat immediately!

Moci

2007-10-10T03:06:00.000-07:00

I did this yesterday, the original receipt is from here. I made a
certain adjustment with the receipt according to my taste, defect of
the sound reproduction which it is so easy to make, just used your
microwave, viscous tbsp of the tsp sugar1 of the rice flour3 of the
tasse.Ingredients:1 of yumm... making cook the cup of the corn
starch1/2 of tbs of the banana essenceCoating:2 of tbsp of coconut
milk60 ml water1 of oil100 ml of the cup peanuts1/4 ground roasted
crossed fine granulated viscous rice flour roasted by tsp of seed of
sesame sugar1 Method:Mix, sugar, milk of coconut, oil, gasoline and
water of banana in a basin and a microwave microwavable on the high
one to minute.Stir well and cook on the high one for another minute.
Stir up well, it should be made cook but if you have a lower microwave
of power in Watts could have to you to make cook an other more.Let
minute the fresh paste with the assistance of the oiled scissors, end
in smaller pieces and coat well with corn starch, adds groundnuts,
seeds of sesame, sweetens (if by not serving the whole part, remove a
small piece enough to eat, and put in the coating, cross of a blow of
scissors then from there. Remove the paste coated for the portion and
leave the coating for the remainder of the paste).

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2007-10-06T07:08:00.000-07:00

Kueh of layer of Tapioka (pepe of kue)

2007-10-05T13:49:00.000-07:00

I made this kueh tapioca of layer (pepe of kue), the receipt at the
origin from here, the owner of the receipt after left last year,
blessed for his kindness sharing this only half made by recipe.I nice
of the receipt and I twisted the receipt of the bitIngredients: A.130
gasoline pandan of sheet of the gr. leafB.50 of kafir leaf2 lemon
grass5 of coconut milk1 of the gr. sugar200 DC of tapioca starch50 DC
of coconut milkC.75 of gr. of tapioca starch50 of gr. of rice flour1/2
of the tsp salt150 DC of coconut milk1 of green pandan of tbs * sweep
vegetable oil in the pan of treatment the furnace, heat the empty pan
of treatment the furnace in the vapor. Method:-Mix A, cook plow
boil.-Mix B, until smooth.-Mix A with B until smooth.-Add C with
mixture A+B, slowly, until smooth paste of smooth.-Divide in 3 parts,
color of elasticity to each part, green, red, and the white, cook each
layer for minute 5-6, the last vapor of layer approximately 20
minutes.

Groundnut biscuits

2007-10-05T02:41:00.000-07:00

I made this groundnut biscuit, yumm, found the receipt of the blog of
Florence, thanks Florence for dividing the tsp on the ground salt100g
- few coarsely crossed the groundnut 150g (or yellow for glazing
sugar1/4 treatment the furnace powder100g tsp the groundnut powder200g
flour1/2 groundnut oil recipe.Ingredients:200g more)100g or egg oilEgg
wash:1 more/corn slightly beaten with 1 tsp waterMethod:1. Put the
groundnuts 200g in a wok and dryness make fry the low heat finished
until crunchy.Remove the thin membrane and put in a mixer and mix
until powderform.2. Mix the flour, baking powder, the ground groundnut
powder, andsalt of sugar freezes in a large basin of mixture until
good compound. Jet in the air in the little and the well.3 mixture of
choppedpeanut. Add out of groundnut oil 100g or more and mixes until a
paste piable is formed.4. Form as you wish. For me, I use a bottle
cap.5 distilled water of Watson. Apply the egg wash.6. Make cook with
the furnace on a plate striped with 165C during 20 minutes or until
gold brown.Notes:1. Do not add in all oil in one go. If the paste is
too dry, you canadd more oil. If the paste is too wet, you can add
more flour.2. For the formation, you can do it in the round model of
balls but the don' tlike of I it, thus I used a capsule in the place.
Put a piece of happy capsule of overthe of envelope and insert enough
paste - about 9g for this Watson' scap. Raise to the top the happy
envelope and release biscuit formed on thebaking tray.3. Employ the
corn oil if you are a "waist-watcher".4. Employ sugar freezes instead
of the sugar of caster to obtain a finer texturized biscuit.

Baked Donut

2007-10-03T07:35:00.000-07:00

The original need for receipt fried with oil, trying to be in good
health, at least a little, it, it,:P it is thus hard so that I eat
healthy, thus I made this toric thrust, yumm, always gently. Here the
bond of the original receipt. Instantaneous margarine of gr. of the
gr. egg440 ml water150 of the gr. vanilla100 of the treatment the
furnace powder1 of gr. of the gr. yeast15 salt15 of the gr. flour120
of gr. of the bread flour300 of the gr. Ingredients:700 of the caster
sugar40 of gr. of general-purpose gr. of milk powder15 (I employed
ghee)Method:I used my bread machine to carry out work:)Mix all the
ingredients in the bread machine, leave the paste went am made, make
it cook with the furnace during 15 18 minutes at 180 C.

Almond Peach Yogurt Cake

2007-09-30T07:19:00.001-07:00

I have to much of fresh peaches, found a good recipe in here, the cake really moist , I made some adjustment because I am trying to cut down on sugar, so I used brown sugar and a little bit of corn syrup instead, added 1/2 tsp baking soda, amazingly the cake still moist even less in sugar, I used orange juice instead of milk . one more thing I don't used mixer when I made this.

Ingredients:

310 gm of plain four

1.5 tsp baking powder

150 gm of Castor sugar

80 gm of brown sugar

100 gm of almond ground
150 gm butter

100 gm plain yogurt

2 tsp vanilla essence

1 lemon zest

5 eggs

3 tbsp of milk

1 canned of peach in syrup, drained and cubed

Some almond slices or almond nibbed

2 tbsp of Limoncino (optional)

Methods:

1. Beat butter and both sugars until creamy. Add in yogurt and vanilla essence and mix well.

2. Add in eggs one at a time and beat well.

3. Add in sifted flour and baking powder. Add in also the ground almond. Mix it thoroughly. Add the limonciono and milk and stir well.

4. Pour half of the mixture into a lined baking tin. Top it with the cubed peaches. Pour the remaining mixture over the peaches to cover it. Smoothed the top and sprinkle with almond nibs or sliver or slices generously.

5. Bake in a preheated oven at 180C for 40-50 minutes.

6. Test with a cake tester and when it comes out clean cake is cooked.

Unmould cake and leave it to cool with the side with almonds on top.

Yoghourt Cake Of Almond Fishing

2007-09-30T07:19:00.000-07:00

Ingredients:

310 gm of plain four

1.5 tsp baking powder

150 gm of Castor sugar

80 gm of brown sugar

100 gm of almond ground
150 gm butter

100 gm plain yogurt

2 tsp vanilla essence

1 lemon zest

5 eggs

3 tbsp of milk

1 canned of peach in syrup, drained and cubed

Some almond slices or almond nibbed

2 tbsp of Limoncino (optional)

Methods:

1. Beat butter and both sugars until creamy. Add in yogurt and vanilla essence and mix well.

2. Add in eggs one at a time and beat well.

3. Add in sifted flour and baking powder. Add in also the ground almond. Mix it thoroughly. Add the limonciono and milk and stir well.

5. Bake in a preheated oven at 180C for 40-50 minutes.

6. Test with a cake tester and when it comes out clean cake is cooked.

Unmould cake and leave it to cool with the side with almonds on top.

Stolen Kerstole/Noël

2007-09-27T08:19:00.000-07:00

I am craving to eat a Kerststole/Christmas stolen bread, but to bad is not Christmas time yet, I remembered eating Kerstole in Holland,so soft and yum,with all that spices, dried fruit and almond filling.

Well, you have to make it yourself , no one sell it in here. Yumm, I made this to day, and OMG taste so wonderful like the one I eat in Holland. Thanks for Bake my day's blog who is so generous sharing this recipe.

Dough for 2 stollen:

4 ts yeast

1000 gr.bread flour

560 gr. milk

2 eggs

60 gr butter

3 ts salt

5 tbs powdered sugar

1/4 ts ginger powder

1/4 ts cardamom

1/4 ts piment/cloves powder

2 ts grated sugared lemon peel

1 tbs grated crystallized ginger with juice

250 gr Almond paste

Filling totals:

500 grams consisting of: golden raisins ,currants mixed candied fruit like cranberries, apple, orange, kiwi etc.optional: almonds/nuts either chopped or whole approx.

250 grams of almond paste, loosened with a fork using half of a beaten egg. Roll and pat into a rope. Set aside.

There are two ways to continue, one is to knead the filling right into the mixed dough and set aside to rise, punch down, form and second rise. Another is mixing the dough, let it develop until distinctly puffy and then knead the filling in and let it rise again.

I've used both methods and tend to lean towards the second. It will leave you with an extra fermenting period but to me it seems the dough is easier to handle and the filling more evenly spread throughout the bread. Find out for yourself what suits you.

Either way you're rewarded with a great tasting stollen.In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well.

Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried fruit, and citrus peel.

Continue kneading until smooth (about 8 minutes by hand).

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.Or....Once the dough becomes puffy (not necessarily doubled), knead in the raisin mixture and almonds. Knead carefully until well mixed. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.

Don't punch down the dough completely but divide in two and without turning each piece into a ball again, transfer to a lightly floured surface.

Using your hands, shape each piece of dough into an oval and place the almond rope slightly off the center of each oval.

Fold one -smaller- side of the dough over the almond rope and fold over the remaining half over the top so the top half overlaps to within 1/2 inch of the bottom half. Press the seam down lightly; do not seal.

Transfer to a baking sheet, cover and let rise one hour.

Preheat oven to 350 degrees f (175 degrees c). Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack.

Prior to serving, dust the cooled loaf with confectioners' sugar.

Mango pudding

2007-09-26T06:22:00.000-07:00

It is a good receipt for mango pudding, I obtain blog of Florence, but
I make a certain adjustment, I added sauce to mango on the top also,
because I have much too ripe mango. Low low fresh mangos cubed by
sugar200g of caster aromatized by natural/mango taste thus mango
puree90g grease milk500g of grease yogurt500ml Hello-calorie of
refreshing.Ingredients:400ml (adjust the quantity according to your
own gelatine powderMethod:1 of preference)100ml water30g. Heat milk
with sugar until sugar just dissolved. Remove heat and leave with
cool.2. Stir up mashed potaties and yoghourt of mango in cooled milk.
Tend for a smoothing tool texture.3. Dissolve the gelatine in 100ml
water.4 hot. Stir up the cooled gelatine solution in the mixture of
mango yoghourt. Mix well.5. Pour the mixture of mango yoghourt of 1/2
in the mould of frost, the cold during 20 minutes, above with cubed
mangos and pour yoghourt inside remaining mango mixture.6. Cool during
3 hours before servingNotes: You can make half receipt by reducing all
the amounts by mango of 50%.Mango sauce:Puree 1, cook with the cup of
1/2 of orange juice, 1 honey of tbs, until deeply.

Cast iron biscuits of moment

2007-09-25T04:43:00.000-07:00

The receipt of title for the EC of biscuits describe it the art of the
self-portrait, cast iron in your mouth, yumm...., found the receipt of
sugar freezes here.Ingredients:200 the GM Butter80 GM - flour of
vanilla Essence1/4 tsp. salt125 the GM art of the car-portrait-raising
of sifted1 tsp. - sugar freezes cornflourSome sifted125 GM for
dustingMethod:(1) the butter of Crem, sweetens ice, vanilla and salt
until just combined.(2) are added in the flour, the cornstarch and the
mixture of art of the car-portrait-raising until a soft flexible
device is formed.(3) paste of cup in a whistling bag equipped with a
nozzle to hold the first role and rivet washers of pipeout on a
treatment with the furnace tray.(4) make cook with the furnace in a
furnace preheated of 165C during approximately 15 to 20 minutes. or
the tilllight brown.(5) of fresh gold on the grid, sprinkle sugar
freezes on the top if desired.(6) store in tight containers of air.

KOH of grips of Pak

2007-09-24T13:28:00.000-07:00

The KOH of grips of Pak, does this, found the receipt from here. The
taste thus the wonderful.Ingredients:A)170g filtered rice flour130
- 150g the instantaneous tbsp yeast1 waterMethod:1 of tsp of the
caster hot sugar360 ml waterB)3/4. Mix (b) and leave coast during 10
minutes for the later2 use. Mix (A) together the well and make cook
finished slow heat stirring up all the hour until thicken (this
process should not be more than 5 minutes differently the mixture will
have pearls sagou to form). Filter this mixture in a large basin of
mixture and cooled him in a basin of water.3. Mix (1) and (2) unit and
mix well. Cover the mixture of happy envelope and prove you in a hot
place during 1 - 2 hours. When the signs of exposure of mixture of the
bubbles everywhere surface then it is ready for steaming.4. Pour the
smooth paste ready in pan and vapor lubricated of the 19.5cm X 19.5
per centimetres on raised heat for 20 -25 minutes.5. Cut of pieces of
so fresh portion

Slow Orange Chicken Of Cooker

2007-09-23T10:21:00.000-07:00

I did this at the day for the restaurant car, is so easy, and
delicious taste, I added more ingredients than the original receipt of
packing paper, I add the garlic powder, change sauce of soya with
sauce of soya of maggi, add the peppers powder.Prep: 10 minReady in: 8
hours minServes 10: 48 small thighs without skin without chicken bone
(1 original coldly grated chicken of gingerrootTOSS of soya sauce1
Tbsp. of PACKING PAPER BarBQ Sauce2 Tbsp. of PURE cup of Marmalade1/3
orange of PACKING PAPER of cup of lb./500 g)3 Tbsp. flour1/3 with
flour in cooker.STIR slow in all the remaining ingredients; cover with
lid.COOK on BOTTOM during 6 to 8 a.m. (or on the HIGH one for 3 to 4
hours). -- service > Serving of suggestion with rice cooks hot and the
French beans cooked with the vapor. To double to serve a crowd?
Prepare as directed, by doubling all the ingredients and by increasing
the time of cook at 8 a.m. on BOTTOM (or at 6 a.m. on the HIGH one).
Substitute if you do not have the fresh root of ginger in hand,
employ the ginger rectified by tsp. of 1/2 in the place.

Buckwheat crepe

2007-09-23T05:53:00.000-07:00

I made the buckwheat pancake for the breakfast at the day, I never
test this kind of breakfast, surprisingly tasted better than the
regular pancake, this so different, can taste you like there are nuts
in it, but really aucuns nuts of the whole. We ate the pancake with
crepe syrup and the sunny side to the top of egg. You can find the
receipt inside here. I not used the receipt because I bought this
preparation of buckwheat crepe flour.

Silky pudding

2007-09-21T00:29:00.000-07:00

In fact the original name is pudding of tofu, I change the name inside
into silky pudding, because there is no tofu in him. Pudding is so
soft like a silk, thus to regenerate me, with the macedoine of cutter
and or of fruits, have only strawberry.Ingredient:1 the almond of tbs
gr. sugar1 of the package agar-agar1300 milk50-70 essencestrawberry or
the agar-agar of the fruit cocktailMethod:Cook with sugar and milk
until boiled, start from him to cool in the refrigerator. Manage the
service of pudding it with the macedoine of cutter or fruits.

Biscuits of Stick of Nila

2007-09-19T06:50:00.000-07:00

I found the receipt inside here, the receipt is not certain. I am so
curious about this biscuits, one of the ingredient is condensed milk.
I must guess and made a certain adjustment with this receipt, taste
good, but I think the nearest time, I will initially cut biscuits
before I put in the furnace, in this moment you can see a part of the
glazing of slit on the top. The tbs of the cup butter5 of the cup
flour1 of Ingredient:1 1/2 condensed milk2 the receipt essenceIcing
milk powdervanilla of tbs of the eggs yolk3. Method: Mix all the
ingredients together, it to extend in the biscuit pan, the thickness
of biscuits 6 mm.Put glazing on the top, crossed inside to the
rectangle or the place, makes cook with the furnace during 30-40
minutes at 150 C.

Soft and sour cake of layer

2007-09-18T04:23:00.000-07:00

Seulement un mot à a décrit ce yumm de gâteau. J'ai employé des
sucreries de Haw pour ce gâteau. La recette est d'ici.
Ingredients:330g crackers350g crème butter/margarine400g a condensé
les grands oeufs milk10, separated100g sugar120-180g très bien
granulé grand Haw s'écaille (le poids de flocons de Haw dépend de
la taille de Haw s'écaille utilisé et comment ils étroits sont
placés dans le gâteau.) Method:Prepare un bidon du gâteau 8-inch.
Légèrement graisse avec les biscuits crèmes de
butter/margarine.Crush jusqu'à ce qu'ils ressemblent à la chapelure.
dans le processeur de nourriture ou alternativement, employez un grand
sac de Ziploc, fermez-vous et l'écrasez avec du beurre du roulement
pin.Beat et le lait condensé jusqu'à ce que crémeux. Ajoutez les
jaunes d'oeuf un par un et les battez jusqu'à ce que bon incorporé.
Battez les blancs et le sucre d'oeufs jusqu'à ce que pelucheux (des
blancs d'oeufs n'ont pas besoin d'être battus jusqu'à ce que les
crêtes raides form.)Add aient écrasé des biscuits dans le mélange
de l'étape 3. Puits de mélange. Pliez les blancs d'oeufs dans l'eau
de batter.Bring dans un vapeur pour bouillir. Placez l'étain
préparé de gâteau dans le vapeur et à l'aide d'une poche de 4
onces, pâte lisse de portée dans l'étain. Nivelez la pâte lisse
avec une petite spatule excentrée. Complétez la pâte lisse avec des
flocons de Haw et la vapeur pour poser 5minutes.Repeat des flocons de
pâte lisse et de haw, et la cuisson à la vapeur jusqu'à toute la
pâte lisse est épuisée. Augmentez cuire le temps à la vapeur
pendant que le gâteau devient thicker.When que toute la pâte lisse
est finie, gâteau de vapeur pour davantage de gâteau de 30
minutes.Let frais complètement avant de le tourner dehors du gâteau
tin.Note:If vous employez les biscuits simples normaux (biscuits non
crèmes), poids de butter/margarine pouvez être apporté jusqu'à
400g.

Biscuit of chienchien of Horlick

2007-09-17T07:33:00.000-07:00

I did this with the day, very easy to make, any additional sugar, no
additional egg, but the taste is yumm. They do not sell the cruch koko
inside here, instead of that I employed regular rolled oats. I found
the receipt of the higher butter of milk powder180g of the corn
flour25g of here.200g flour25g (pieces of chocolate gold of large can
of churn recommended)80g horlicks100g certain minis package of
chocolate chipsa of Koko Krunch preheat the furnace with 140°C.Line a
sheet of treatment the furnace with paper and the aside.Sift unit of
treatment the furnace together the higher flour, cornstarch and dried
milk in an average basin. Place aside.Cream together butter and
Horlicks in a large basin of mixture during approximately 3 minutes at
at fallback speed. Pay attention not to over-beat.Add in the filtered
dry ingredients and beat it so that approximately 1 minute works the
paste of dough.Divide in great pieces of chocolate of 11-12g each.Add
3-4 in the paste and the bearing divided in balls. Place them in a way
ordered on the treatment at the furnace sheet.Use that the mini
chocolate notches like noses of ` ' and add 2 Koko Krunch for the `
ears' Bake during approximately 25 minutes or to biscuit is the brown
one of gold foil of treatment the furnace of colour.Remove of
oven.Transfer to a grid to be cooled before stored in a hermetic
container.Yield: 25 biscuits

Biscuits of imagination

2007-09-16T04:12:00.000-07:00

The this biscuits, if nice of imagination, I found the receipt
here.Ingredients:300 general-purpose butter of the tsp
vanillaMethod:Mixer of the corn starch1 of the tbs flour1 of gr. of
the eggs yolks500 of glazing sugar4 of the gr. butter100 and ice until
soft sweetens it, adds the mixer, egg yolk still, adds the flour,
reduces to starch corn and vanilla, mixture and mixture with rubber
spoon/spatula.For decorationIngredients:500 the cream of tsp of the
eggs white1 of glazing sugar100 DC of the tartar (Method:Mix gasoline
of tsp of optional)1tsp vinegar1 all the ingredient with the method of
Marie of bath of With, during 5-10 minutes. Leave the furnace and mix
it to the soft peak.

Chicken biscuit of Kampar

2007-09-16T03:55:00.000-07:00

This cookie recipe is so unique, there is no trace of chicken , even a little bit. The source of this recipe from Amy Beh. Taste so wonderful.

Ingredients:

300g plain flour

1 tsp baking powder

1/4 ammonia powder/baking ammonia

1/2 tsp salt

1/2 tsp pepper

1/2 tsp five spice powder

1 tbsp icing sugar

60g sesame seed

100g candied winter melon(chopped finely) ( I put more 150 gr)

1/2 tbsp garlic(minced very finely)

30g cooking oil, ( I put 2/3 tbs shortening)

2 pieces nam yue(red fermented bean curd)

1 egg(lightly beaten) ( I put 1 1/2 eggs)

30g maltose(mai tang)

What to do:1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.

2. Combine all the dry ingredients and mix well.

3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.4. Mix and knead gently into a soft dough.

5. Roll dough into small marble size pieces.

6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.

7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).

8. Cool on wire rack and store in an airtight container.

Notes:

1. I added 2 1/2 pieces of nam yue

2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg.

3.ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.You will not get the exact same texture using ammonia powder but its good enough…

Talam pandan

2007-09-14T02:56:00.000-07:00

This receipt is for the subsistence, I thus is satisfied, found out of
juice alkalin of tapioca flour400 ml water1 tsp. water(B)boiled250 the
GM sugar600 ml water1/4 tsp. salt3 Tbsp. Pandan of the kwee flour40 GM
of rice flour50 GM Hoen of here.Ingredients:(A)150 GM a small young
person white coconut of the green colouring(1/2, vapor of salt of 1/2
tsp.) for 8 mins.Method:(1) ingredients of trust (A) together and
well.Mix in the ingredients(B) in the mixture of flour mixes and
strain.(2) heat of low use to make cook the paste smoothes until
slightly with deeply. Pour in a plate and a vapor 8"carrés with the
heat raised during approximately 40 - 45 mn of oruntil cooked. Leave
to cool before slicing.(3) half-compartment and coat with coconut
cooked with the vapor before being useful.

Vapor moist chocolate cake

2007-09-13T06:09:00.000-07:00

For Chocoholic addict, this cake so moist and mmm, mmm , good. This recipe , I found it from here.

Ingredients:

1/2 can of Full Cream Evaporated Milk (about 200g)

250 g butter

2 Eggs,lightly beaten with a fork

1 cup of Plain flour

1/2 cup of Cocoa powder

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Vanilla Extract or 1 tsp Vanilla essence,

1 cup sugar

Method:

1. Combine Castor sugar,evaporated milk,vanilla extract or essence and butter in a saucepan.

2. Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm.

3. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.

4. Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).

5. Heat up the steamer.

6. Lined and greased a 8 or 9 inch baking pan.

7. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.

8. Steam over medium heat for 45 mins.

9. Cool the cake in pan before turning out for further decoration.

Chocolate fudge Topping:

1/2 can of Condense milk

1/2 tsp of Vanilla extract or 1 tsp Vanilla essence

1/4 cup Corn oil1/6 cup Cocoa powder,sifted1/16 tsp Salt (Okay, this is just a small pinch of salt)

1. Combine the sifted cocoa powder,condense milk and oil.

2. Stir over low heat till thicken (stirring all the time).

3. Add in salt and vanilla extract or essence.

4. Cool the chocolate topping a little before spreading on the cake.

Notes(by me!):

1. I did not line the cake pan, but i greased the pan generously.

2. Boil a kettle of water and keep it as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up¦(This is optional, but i find it useful)

3. You can substitute the butter in the cake with corn oil. The cake would turn out more moist but with butter, the cake would be more fragrant.

4. With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup. Recipe is from Dralion from Kitchencapers.net

Sweet Recipes

Peppers Temple

Bánh Inside (Cakes Of "Impression")

Lapis lazuli traditional Legit of the kueh lapis lazuli

Malai de Ras

Moci

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Kueh of layer of Tapioka (pepe of kue)

Groundnut biscuits

Baked Donut

Almond Peach Yogurt Cake

Yoghourt Cake Of Almond Fishing

Stolen Kerstole/Noël

Mango pudding

Cast iron biscuits of moment

KOH of grips of Pak

Slow Orange Chicken Of Cooker

Buckwheat crepe

Silky pudding

Biscuits of Stick of Nila

Soft and sour cake of layer

Biscuit of chienchien of Horlick

Biscuits of imagination

Chicken biscuit of Kampar

Talam pandan

Vapor moist chocolate cake

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