Recipe: Chocolate Mint Ice Cream


 

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Recipe: Spiral Flaky Mooncakes

Makes 12 mooncakes [Ingredients] Chinese Flaky Pastry: Water Dough: 125g plain flour 20g caster sugar 50g lard 60ml water, adjust as necessary Lard Dough: 120g cake flour 60g lard 1/2 teaspoon pandan paste Filling: 300g Pandan Lotus Paste [Preparation] Chinese Flaky Pastry: 1. For the Water Dough: Put flour, sugar and lard in a mixing bowl, mix briefly to incorporate the lard. Slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and set aside (or put in the refrigerator in hot weather) for about 20 minutes before using. 2. For the Lard Dough: Rub lard into the flour until a soft dough formed. Add pandan paste and knead in well. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough ...
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Recipe: Matcha Swiss Roll

Makes a 11' by 11' square tray... Ingredients: ------------- 1 egg 3 eggs separated 1 tsp vanilla essence 35g unsalted butter 60g cake flour 5g matcha powder 60ml milk 85g caster sugar for the creme: 100ml whipping cream 2 tsp caster sugar Method: ----------- Combine egg, egg yolks and vanilla essence in a small bowl, beat lightly and set aside. In another bowl, sift the cake flour and matcha and set aside. Place butter in a saucepan and heat gently over the stove until melted. Add flour mixture to the melted butter and cook through. Transfer butter and flour mixture into a bowl then add in egg mixture a little at a time, with a spatula, mix it into a smooth batter. Add mix and mix well to combine. Strain mixture and set aside. To make the meringue, place the egg whites in a clean bowl and beat till foamy. Add in sugar gradually and whisk till stiff peaks. Add 1/3 egg mixture into the yolk mixture, fold in lightly then fold in the rest of th...
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Recipe: Egg Tarts III

Ingredients for Egg Custard: (makes 6, 3" Tarts) =================================================== 15g Caster Sugar 40ml Water 1 Large Egg 20ml Fresh Milk 1 Teaspoon Condensed Milk Method: ============= 1. Boil water with sugar till melted and keep aside till cool. (you can dissolved the sugar in hot boiling water too) 2. Crack the egg in a small mixing bowl, add in fresh milk and condensed milk then gently stir with a whisk till well mixed.(becareful not to over whisk) 3. Add in cooled sugar syrup and stir well. 4. Sift the entire mixture through finest sieve twice to get ride of any egg clusters. 5. Carefully fill the prepared tart shells with egg mixture till the rim. 6. Bake in preheat 140 degree oven for about 20 minutes or till egg custard achieve the pudding like texture. Ingredients Pastry Dough: ============================= 150g Plain Flour 20g Milk Powder 1/2 Tablespoon Icing Sugar 125g Cold Butter, cubed 1/2 Egg Yolk, lightly beaten 1/4 ...
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