Sweet potato Swiss Roll

Left over sweet potatoes in the fridge for quite a while, today I decided to make Swiss roll with it and it turned out pretty well and my rolling improving, can anyone tell.......!


Recipe attempted from Jane's Corner but make a minor changes.


Ingredients :

(A)
3 egg yolks
35g sugar(I'm using brown sugar)
70g milk
50g mashed potato
50g oil
75g cake flour or (if don't have cake flour you can use plain flour + 1 tbsp corn starch).

(B)
3 egg whites
50g sugar(I'm using brown sugar)


(C)
Filling : Whisk 160g heavy whipping cream and 20g powdered sugar with 100g mashed potato and chill it in the fridge for later use.


Method :

Whisk egg yolks and sugar together until sugar dissolved then add milk and oil whisk it well, later add in mashed potato and sifted flour into the batter, whisk all the ingredients until well combined and set aside.

In another bowl, in high speed whisk the egg white by adding sugar gradually until the soft peak form.

Add 1/3 of the egg whites into the egg yolk batter, fold gently and follow by the rest of the egg whites. Pour the batter into a baking pan measure 11" x 16" lined with parchment paper and put it into the preheated oven 340°F for & 15 minutes.

When the cake is done from the oven set aside to cool down. Fill the prepared filling and roll it gently and set it in the fridge for an hour or more then you ready to enjoy it :-)

Mochi

Mochi balls - anyone!
Ingredients:
15g plain flour
20g rice flour
40g glutinous flour
30g sugar
135g milk
3 tbsp oil


Filling : Depend on individual. I'm using homemade red beam paste
and mung beam paste for filling, really yummy.


Cook glutinous flour : 20g glutinous flour wrap with aluminum foil put in the
300°F oven for 15-20mins. These cooked flour is for
dusting and to handle the stickiness of the dough while
wrapping the dough with the filling.


Methods :
Combine all the ingredients in a bowl and whisk until everything cooperated then sieved it until no lump in the batter.

Steam the mixture for about 30mins, set aside and cool it. While the dough still warm, knead it until a soft and smooth dough form, covered in a container and set it in the fridge overnight.

Divide the dough into 10 equal portion and fill with the prepared filling then chill it in the fridge. The Mochi balls ready to taste!

Whole wheat basic sweet bun

My homemade peanut & almond butter :-)



One of my favorite bun, very simple and yummy with my homemade almond butter, can't wait until tomorrow morning.....breakfast!


Ingredients:

170g bread flour
130g whole wheat flour
40g plain flour
20g soy flour
70g brown sugar
6g yeast
200ml water
A pinch of salt
38g olive oil
1 egg

** 5g butter melted with 10g of milk for brushing the buns immediately when it right out of the oven.

Basic sweet bun methods and bake for preheated oven 350°F for 16 mins.

Birthday cakes

A birthday cake for myself :-)




A simple birthday cake for my brother and my brother in-law's birthday. Wishing both of them very happy birthday and many in returns....!












An agar-agar Barbie doll cake for Torng's birthday (my niece)....1st attempted on agar-agar cake, not too bad, right!!!

Hummus

Home make hummus with corn chips or crackers always very nice!

This recipe source from Ina Garten from Barefood Contessa(she is one of my favorite food network star)


Ingredients:

1 cup garboza bean( reserved the beans liquid)
2 tbsp tahini
3 tbsp of fresh lemon juice (1 lemon)
A pinch of salt
2 gloves of garlic
8 dashes of tabasco(may be more or less depend individual)
2 tbsp of garboza liquid(I used plain water)

Methods:

Put all the ingredients in the food processor and mix it until well combined. Then ready to serve with corn chips or crackers.

Tau Sah Piah (Mung Bean cookies)

Since migrated to United States, I've missed a lot of Malaysian good foods especially this Tau Sah Piah is one of my very favorite, I can easily gobble many pieces at a time....very scary!

This is not a complicated cookies to make but indeed is time consuming.


Recipe sauce : Nasilemaklover

Fillings:
400g mung bean (soak overnight and steam it until soft)
1 1/2 tsp of white pepper
2 tsp salt
250g sugar
2 tbsp cooking oil and 10 shallots (thinly sliced, fry & grind it)

Dough A :
125g flour
35g shortening
35g cooking oil

Dough B :
250g sifted flour
1/2 tsp sugar
65g shortening
120ml water

Method :

Cook the steamed mash mung bean with all the filling ingredients together in a non stick pan until it would be able to form a ball, remove from heat then add in the fried shallot and mix well completely. Divide the filling into 34 portions.

Prepare the dough A & B the same method in a separate bowl. Mix all the prepared ingredients together and set aside for 20 mins. Divide the dough A & B into 34 portions.

Wrap dough A with dough B then roll it out a long rectangle shape, later roll up the dough like a Swiss roll, repeat this step twice.

After repeated the step, roll a circle of a dough, put the filling and bring together all the edges, seal it and egg wash it.

Put into the preheated oven 350°F and bake for 28mins (temperature depend on individual oven).












HAPPY BAKING......!

Macaroons

I don't think that no one would never love these delicious dessert. I love it
because of its chewy texture and the attractive colors but the sweetness just can't afford to have it one more :((

My Melissa & Sam love it very much....teenage girls, who doesn't like it!

Macaroons

Ingredient:
1 Egg white
50 g powdered sugar
50 g almond flour
30 g Sugar


Method:

Mix well powdered sugar & almond flour in food processor

Beat egg white and gradually add in sugar until soft peak form

Mix mixture of almond flour into egg white ( about 3 times)

Mix until it turns glossy.

Into piping bag and pipe on a round circle (about 18 to 20 pieces)

Leave uncovered for about 20 mins or until skin formed (depend on room temperature)

Preheat oven 350°F then turn down to 300°F then put the macaroons into oven and bake for 16mins (about 8mins turn the baking sheet once).

Monitor your own oven temperature is very important for macaroons.
*use double baking pan*

For filling of the macaroon is just depend on individual, you can make it or buy the ready made like peanut butter, almond butter, nutella or etc....


Happy baking:::)!

Pandan Chiffon Cake

Chiffon cake is always my favorite but not my 2 girls, may be because I've been making it quite often at one time until they said...again! Hehehe!

It's been a while I didn't make this cake already and today I feel like making something, so here it comes....

This recipe is from Wendy Lau( a friend from Malaysia), she taught and showed me how to make this cake many years ago, thanks for her kind sharing.

Ingredients :

7 eggs yolk (cold from fridge)
160g self raising flour (I'm using plain flour +1tsp baking powder)
180 sugar (I'm using 160g brown sugar)
100ml coconut milk
25ml pandan juice
1/4 tsp salt

7 eggs white
1/4 tsp cream of tartar

Methods :

1) Whisk eggs yolk with half of the sugar until sugar dissolved then add coconut milk, pandan juice and mix it together later add in the flour(3 times) until everything well combined and set aside.
2). In another bowl whisk the eggs white with cream of tartar and gradually add in the other half of the sugar until soft peak form.
3). Fold 1/3 of the egg whites into flour batter by using spatula, gently fold and follow by the rest of the egg whites.
4). Pour into the prepared tube pan and knock on the table couple times to release the air bubble. Into the preheated oven 350°F for 41minutes (Temperature depend on individual oven).
5). Overturn the cake immediately out from the oven.

Topo Map Love Cake

When I first saw this cake, I was really attracted by the color combination and the line in between and I was wondering what's make up the line....! Oh! It's cocoa powder.

Recipe sauce from Table for 2 & Cass
(Thanks for their kind sharing)

Ingredients :

250gm butter
250gm sugar (I'm using 195g)
5 eggs
300g cake flour
1 tsp baking powder
125ml evaporated milk ( I'm using 100ml plain yogurt & 25ml milk)
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder enough to create topo line (about 3 tbsp)

Methods :

1. Cream butter and sugar until light and fluffy.
2. Beat in eggs, one at a time until incorporate well.
3. Sift half the flour into the butter mixture and beat on low speed until well
combined.
4. Mix in the evaporated milk (or yogurt mixture)until well combined.
5. Sift the other half of flour into the mixture and beat on low speed until well
combined.
6. Divide the batter into two portions. Mix vanilla extract to one portion and
pandan paste to another.
7.Spread 1/2 the pandan batter and level it.
8.Sift evenly a thin layer of cocoa powder on top.
9. Very gently pour half of the other color over and gently level it. Sift a thin
layer of cocoa powder on top again.
10. Repeat the same but no cocoa powder on top of the cake.
11. Put into preheated oven 350°F for 50 mins ( temperature depend on
Individual oven).

Steam Chocolate Cake

This Steam Chocolate Cake very popular on Facebook in this season, I guess it should be very good! So give a try on it.....really turned out extremely fantastic and my girls love it and of course me as well, yummy!

This is not a complicated cake indeed very simple and easy to make. Why don't you try to make it, I bet you and your family members will like it.@!

(A) Dry ingredients:

200g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
A pinch of salt
(sieve the above ingredients)

(B) Wet ingredients:

180g Evaporated milk
180g butter
135g brown sugar
2 eggs
(double boil the above until dissolved then add the eggs to combine it well)

(C) Chocolate ganache

20g cocoa powder
150g condense milk
2 tbsp oil
1-2 tbsp hot water
(double boil the above until the mixture turn thicker)

Method:

Pour the mixture (B) into (A) then use spatula to mix all the ingredients until well combined then put into the preheated steamer and steam for 45 mins. Lift up the cake immediately and over turn it. When the cake slightly cool down, pour the chocolate ganache on top of the cake slowly and put some decoration as your desired.

Wish You Very Happy Baking^_^!

Glutinous Rice with Sambal (sandwich)

I love to eat glutinous rice with Sambal especially the one wrap and grill with banana leaf, oh so yummy! I missed it so much since we moved to United States, it hardly can or even can't find something like this in my living place. So I guess I have to learn how to make it.

This recipe is from a recipe book I bought from Malaysia long time ago and didn't have much time to flip on it. The results of this sandwich I made wouldn't be so perfect but it was good as I enjoyed it very much..!

Ingredients (A)

500g glutinous rice, cleaned and soaked with 1 tsp of turmeric powder for overnight then drained.
100ml coconut milk, 1tbsp sugar & 1/2 tsp salt.

Filling (B)

5 shallots, peeled and thinly sliced
2 pips garlic
100g dried shrimps, soaked
2 dried chilies, soaked
1 stalk lemon grass, chopped
(put all the filling ingredients above into food processor)

Seasoning (C)

1 tsp of sugar
1 tsp of salt
1 tbsp curry powder

Method :

Steam (A) without coconut milk, sugar & salt for 20mins then only mix the coconut milk, sugar, salt & a little bit of water I suggested for another 30 mins. Remove it from the heat

Heat up 1 tbsp of oil, sauté all the filling ingredients until aromatic then add in the seasoning and stir fry until all combined.

Press half of the hot glutinous rice into 9" square pan, spread the fillings on top of the rice then press the other half of the glutinous rice on the Sambal and then cut into pieces and serve.