Kuih Lapis / Steam Layers

INGREDIENT

A.
1 1/2 cups wheat flour
3 tbsp rice flour
2 tbsp corn flour
1 tsp salt

B.
1 cup sugar
2 cups water
3 knotted pandan leaves

C.
3 cups thick coconut milk

red colouring

METHOD
1. Mix A until well combined.
2. Boil B until sugar has dissolved. Let it cool.
3. Combine A with coconut milk, pour the syrup. Mix well.
4. Strain the mixture .
5. Divide the mixture into two, and put one portion with red colour.
6. Heat up a steamer.
7. Pour 1/2 cup of white layer on the pan. cover the steamer and steam for 3 minutes.
8. Then pour 1/2 cup of red layer and steam for 3 minutes. Keep repeating until the last mixture.
9. Steam the final layer for 15 minutes.
10. Leave it to cool at least 2 hours before cutting and serving.

Fried Honey Glazed Chicken With Ginger

INGREDIENTS

500g chicken, cut in  serving pieces
1 tbsp light soy sauce
1 tbsp corn flour
50g young ginger, sliced

MARINADE
1/2 tsp salt
2 tbsp sugar
4 tbsp apple vinegar

SAUCE
3 tbsp honey
1/2 tsp salt
1 tbsp light soy sauce
1 tbsp marinated ginger juice

METHOD
1. Mix young ginger with marinade and season for 1 hour.
2. Mix chicken with light soy sauce, corn flour and deep-fry in hot oil until cooked and golden brown. dish and drain.
3. Pour sauce into a pan, add in drained ginger pickles and cook at low heat until thick, Add in fried chicken, mix well and dish up.

Sugarless Toast

INGREDIENTS

A. 100g bread flour
     70g   boiling water

B. 350g bread flour
    9g      salt
    20g    milk powder
    6g      instant yeast

C. 220g cold water
     100g overnight sponge dough

D. 40g butter

METHOD
1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough. Let it proof for 40 minutes.
4. divide the dough into 4 pieces and mould it round, let it rest for 10 minutes. Flatten the dough then roll it up like Swiss roll. Let rest for 10 minutes. Repeat this process one more time and place the dough into a greased sandwich loaf tin.
5. Let it proof for 50 minutes.
6. Bake at 220C for 35 minutes.

OVERNIGHT SPONGE DOUGH
100g bread flour
60g   water (room temperature)
1/4tsp instant yeast

METHOD
Mix water and yeast until well-blended. Add in flour and mix to form dough. Let it proof for 30 minutes. Wrap it up and refrigerate for overnight.

Japanese Cream Bread

INGREDIENTS

A.
120g bread flour
85g   boiling water

B.
380g bread flour
75g   sugar
6g     salt
8g     instant yeast

C.
120g cold milk
100g whipping cream
1 nos cold egg

D.
40g  butter

METHOD

1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3.Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes. Divide the dough into 15 pieces, 64g each and mould it round. Let it rest for 10 minutes.
5. Place 5 pieces of dough onto a greased 20cm tube cake mould, let it proof for 50 minutes. Pipe some Mexico topping on top. Bake at 180C for 20-25 minutes.

MEXICO TOPPING
A. 60g butter
     50g sugar

B. 1 nos egg

C. 65g flour
     1/4 tsp baking powder

METHOD
Cream A until well-blended. Add in B and cream until smooth. Lastly ass in C, mix until well-blended.

American Butter Cheese Bread

INGREDIENTS

A. 150g bread flour
     105g boiling water

B. 250g bread flour
     100g plain flour
     20g   milk powder
     65g   sugar
     6g     salt
     8g     instant yeast

C. 135g cold water
     1 nos egg
    
D. 60g  butter
     80g cream cheese

METHOD
1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into 18 pieces, about 60g each and mould it round.
6. Place 6 pieces of dough onto a greased 20cm tube cake mould, let proof for 50 minutes.
7. Egg wash the surface and bake at 175C for 30 minutes.

Cheese Cup Cake

INGREDIENTS

A.
3 eggs
3 egg yolks
180g sugar
pinch of salt

B.
1/4 tsp vanilla essence

C.
165g flour
1 tsp baking powder

D.
60g milk
65g cheddar cheese, grated

E.
70g corn oil

F.
some cheddar cheese, grated

METHOD

1. Grease and line the bottom of cup cake or muffin mould with paper cup.
2. Whip (A) until light and fluffy. Add (B) and mix well.
3. Fold in (C) and mix until well blended.
4. Cook (D) until cheese melts. Add (D) then (E). Mix until well combined.
5. Pour it into the prepared mould and sprinkle some (F) on top.
6. Bake at 200C for 18 minutes or until firm and golden brown. Remove from oven and unmould.

MANGO KERABU

INGREDIENTS
1 green mango, peeled and shredded finely
1 onion, peeled and shredded
2 red chilli, chopped

SEASONING (MIX WELL)

1 tbsp lime juice
1 tbsp sugar
1/2 tsp salt
1 tbsp peanut butter
1/4 tsp sesame oil

TO SERVE
1 tbsp chopped toasted peanut, pounded coarsely
20g dried Anchovy, fried until crispy

METHOD
1. Put all ingredients into a mixing bowl, add in seasoning and stir until well mixed. Arrange onto a serving platter.
2. Sprinkle chopped peanut, fried dried Anchovy on top and ready to serve.

Deep-fried five spice chicken

INGREDIENT
1 whole chicken, cut in serving pieces ( I'm using 1kg of chicken wings)

MARINADE
1 egg
2 tbsp ginger juice
1 tsp five spice powder
2 tsp curry powder
2 tbsp plain flour
2 tbsp corn flour
1 tsp salt
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar

METHOD

1. Mix chicken with marinade and marinate for 3 hours or chill in the fridge for overnight.
2. Heat up oil for deep-frying, put in chicken and deep-fry until golden brown and cooked. Dish and drain. Serve hot.

Sweet bread dough.

INGREDIENTS

A. 100g  bread four
     70g    boiling water

B. 300g  bread flour
     100g  plain flour
     80g    sugar
     6g      salt
     20g    milk powder
     9g      yeast

C. 175g  cold water
     60g    cold eggs

D. 60g    butter

METHOD
1. Add the boiling water from A into flour, mix until well-blended to form dough. cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide sweet bread dough into 80g each and mould it round. Let it rest for 10 minutes.
6. Flatten the dough and roll it into ablong shape.
7. Place it onto greased pan and let it proof for 45 minutes.
8. Egg wash the surface and sprinkle some sesame seeds on top. Bake at 180C for 12-15 minutes.
9. Remove from oven.

Croissant Pudding

You want something creamy for dessert but you don't want it to be too sweet. And best of all, you want it to be something that you can make in advance to serve your family. So why not try this delectable dessert?

INGREDIENTS
250ml fresh milk
250ml whipping cream
100g   castor sugar
4 eggs, medium size or grade B
1/2 tsp vanilla essence
2 medium-sized croissants, sliced ( I used more than 2 criossants due to small sizes)

METHOD

Break eggs in the bowl. Add sugar. Stir well, don't beat. Add vanilla. Then add milk, stir. Add whipping cream,stir. Sieve the mixture, put aside. Glaze the baking bowl with melted butter so that the pudding won't stick. Place croissant slices in bowl. Pour mixture into the baking bowl. Bake using double boiler ( baking tin partly submerged in a bigger tin, half filled with water) at 170C for 30 minutes. Serve cold.

Basic Doughnut Dough

INGREDIENTS

A.100g bread flour
    70g   boiling water

B.250g bread flour
    150g plain flour
    10g   milk powder
    1 tsp baking powder
    6g     salt
    50g   sugar
    8g     instant yeast

C.1       egg
    160g cold water
   
D.50g  butter

METHOD

1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add C, knead to form rough dough. Add in A and knead until well-blended.
3. Add in D, knead to form elastic dough.
4. Cover and let it proof for 30 minutes of double its size.
5. Remove the dough and mould it round. Let it rest for 10 minutes.
6. Roll basic doughnut dough out into 10mm thick. Cut it with round doughnut cutter and let it proof for 35 minutes.
7. Deep-fry the dough in hot oil until golden brown.

Special Curry Chicken

INGREDIENTS

1 whole chicken, cut into pieces
3 large potatoes, peeled and cut into pieces
1500ml water
200ml thick coconut milk

MARINADE
2 tbsp plain flour
2 tbsp light soy sauce
1 tbsp sugar

SPICES
5 shallots, peeled and pounded
3 red chillies, pounded
5 stalks lemongrass, crushed
curry leave, about 2 tbsp
3 tbsp chilli paste
1 tsp belacan
5 tbsp curry powder (for meat)

SEASONING
2 tbsp light soy sauce
1 tsp salt

METHOD

1. Mix chicken with marinade.
2. Heat up oil for deep-frying, put in potatoes and deep-fry until golden brown. Dish and drain. Then deep-fry chicken in the same hot oil until half cooked. Dish and drain.
3. Heat up 5 tbsp oil and saute pounded shallot until fragrant. Add in the remaining spices and stir-fry until aromatic. Add in water, potatoes, chicken and bring to boil.
4. Add in seasoning and cook at medium heat for 20 minutes or until potatoes and chicken are tender. Add in coconut milk and bring to boil. Dish up and serve hot.


* The speciality of this curry chicken is the chicken must first be seasoned before frying. When cook with curry, the sweetness and texture of chicken are preserved.

Chocolate Chip Cookies

INGREDIENTS

185g butter, softened
1/2 cup caster sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla essence
1 3/4 cups self-raising flour, sifted
1 cup pecans, chopped
1 cup chocolate bites

METHOD

1. Beat butter, sugars, egg and vanilla essence in a small bowl with an electric mixer until soft and creamy. Stir in sifted flour, nuts and chocolate bits.
2. Drop tablespoonfuls onto greased baking trays, allow room for spreading. Bake at 180C for 10-12 minutes, or until golden brown. Cool on trays for 2-3 minutes.
Transfer to a wire rack. Cool completely. Store in an airtight container.

Fried Meehoon

INGREDIENTS A:
3 tbsp oil, 200g meehoon, soaked and drained
2 eggs, beaten, fried and shredded

INGREDIENTS B:
2 tbsp oil, 1 tbsp chopped garlic
1 onion, shredded

INGREDIENTS C:
200g chicken
50g  bean sprout
50g chives, cut into 3 cm lenght

SEASONING (MIXED):
3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
dash of sesame oil, salt and pepper
100ml water


METHOD

1. Heat up 3 tbsp oil, put in meehoon and pan-fry until golden brown and aromatic. Soak in hot water for a short while. Dish and drain.
2. Heat up 2 tbsp oil, saute chopped garlic and onion shreds until fragrant.
3. Add in all ingredients C and stir-fry until fragrant. Add in meehoon, seasoning and stir-fry until well mixed. Dish up.
4. Add in shredded fried eggs. Serve

Roti Jala

INGREDIENTS

3 cups plain flour
1/2 tsp baking powder
1 tsp salt
3 cups fresh milk
1 egg (stir)
yellow  colouring

METHOD
1. Sift flour, salt and baking powder into mixing bowl. Make a well in the center of dry ingredients. Pour the milk, egg and oil. Using wooden spoon, gradually incorporate flour into the liquid to make a smooth, thick batter free from lumps.
2. Strain batter through a fine sieve to remove any lumps. Cover bowl with plastic wrap. Let rest for about 20-30 mins.
3. Heat a non-stick pan over medium heat and brush surface lightly with oil.
4. Transfer the batter into the bottle. Moving in steady form fine, lacy pancakes.
5.Once roti jala is lightly coloured, remove using a spatula and place top-side down, on a plate (there is no need to cook both sides). Fold into wedges or form into small neat rolls.
6. Roti jala is ready to eat with curry.

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Deep Fried Cheese Rolls

INGREDIENTS

cheese ( sliced)
Spring roll wrapper
Some coriander leave (diced)

Filling
medium size prawn ( About 10, keep tail)
salt and sugar to taste
1 tbsp potato starch
1 tsp sesame oil

METHOD

1. Combine filling ingredients until elastic. Add in coriander dices.
2. Stuff roll with filling and cheese slices. Keep prawn tail at one end.
3. Brush ends with egg white, roll up.
4. Heat up wok, deep fry till crispy. Remove and drain.

Meringue

INGREDIENTS

3 large eggwhites
1/4 cream of tartar
3/4 cup (150g) superfine of caster sugar
(if you don't have superfine sugar simply
take granulated white sugar and process
it for about 30-60 seconds in a food
processor).
1/4 tsp vanilla extract

METHOD
1. Preheat oven to 90C and place the rack in the centre of the oven. Line a baking sheet with parchment paper.
2. Beat the eggwhites on low-medium speed until soft peaks form. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
3. Bake the meringue for approximately  1 1/2 to 1 3/4 hrs. The meringues are done when they are pale in colour and fairly crisp.
4. Turn oven off. Cool in oven with door ajar for several hours of overnight to finish drying. Serve.

Coconut Lime Gateau

INGREDIENTS

225g plain flour
2 1/2 tsp baking powder
1/4 tsp salt
225g butter, at room temperature
225g caster sugar
grated zest of 2 limes
4 eggs
4 tbsp fresh lime juice (from about 2 limes)
3 desiccated coconut
* cream cheese topping

METHOD

1. Preheat 180C oven. Grease tin and line the bottom with baking paper.
2. Sift together the flour, baking powder and salt.
3. In a large bowl, beat the butter until it is soft and pliable. Add the sugar and lime zest and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time.
4. Using a wooden spoon fold in the sifted dry ingredients in small portions, alternating with the lime juice. When the mixture is smooth, stir in two-thirds of the coconut.
5. Pour the mixture into prepared tin and spread it evently to the sides. Bake for 50 minutes (test with a skewer).
6. Remove the cake from the oven. Cool for 10 mins, then turn out and peel off the lining paper. Cool completely on the rack.
7. Spread the remaining coconut in another cake tin. Bake until golden brown, stirring occasionally. Watch carefully so that the coconut does not get too dark. Cool.
8. Put the cake on a serving plate. Spread the cream cheese all over the top and round the sides of the cake.
9. Scatter the toasted coconut over the top of the cake and leave to set before serving.

* Cream cheese topping
250g cream cheese
2 tbsp caster sugar
1 tsp lime juice

Put the cream cheese in a mixing bowl and beat it with an electric mixer at medium speed until it is soft and pliable. Gradually add the caster sugar and beat at high speed. Continue beating until the mixture is pale and fluffy. Add the lime juice, beat until smooth.

Mushroom soup

INGREDIENTS

30g unsalted butter
2 tbsp olive oil
2 cloves garlic, crushed
750g button muscrooms, sliced thinly
1/4 cup (35g) plain flour
1 litre (4 cups) chicken stock
1/4 cup (60ml) thickened cream

1. Heat butter and oil in a large heavy-based saucepan over a medium heat. Add garlic; cook, stirring, until soft but not coloured.
2. Add the mushrooms; cook, stirring, over high heat for about 10 minutes or until soft and browned. The mushrooms will first absorb the oil, the give off juices that will eventually evaporate and the mushrooms will start to brown. This is the point that you want to reach before proceeding.
3. Stir in flour; cook, stirring, for 1 minute. Gradually stir in stock; stir until mixture boils and thickens. Simmer, stirring, for 2-3 minutes. Season to taste with salt and ground pepper. Remove from heat; stir in the cream.
4. Serve soup in warmed bowls.

Pikelet stack with peanut ice-cream

INGREDIENTS

1 litre vanilla ice-cream
1 cup roasted unsalted peanuts, chopped coarsely
1 cup self raising flour
1/2-3/4 cup milk
2 tbs sugar
1/4 baking soda
1 egg
2 tsps butter, melted
pinch salt
2 tsp vinegar

1. Place the ice-cream in a medium bowl. Stand at room temperature until softened slightly. Fold the peanuts into the ice cream until combined. Cover, return ice-cream to freezer for 2 hrs or until firm.
2. Sift flour, salt and baking soda into basin, add sugar. Beat egg and mix in, add vinegar to milk. Mix all together, lastly fold in melted butter. 
3. Heat a large frying pan over medium heat, brush with a little extra butter. Spoon heaped tablespoons of mixture into the pan, cook until bubbles form on surface. Turn pikelets, cook until browned lightly underneath. Transfer to a plate, repeat with remaining mixture.
4. Layer pikelets with ice-cream; repeat with remaining pikelets and ice-cream. Serve immediately.

CHICKEN WITH SPRING ONION AND LEEK

INGREDIENTS

1/2 chicken
1/2 tbsp chopped garlic
3 stalk spring onion, cut into 4cm length
2 stalks leek, sliced thickly
1 stalks celery, sliced thickly

SEASONING

1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp lemon juice
dash of sesame oil and pepper
500ml water
1 tsp corn flour water, for thickening

METHOD

1. Heat up 2 tbsp oil, saute chopped garlic until fragrant. Add in spring onion, leek, celery and stir-fry until aromatic.
2. Add in all seasoning, chicken and bring to boil. Lower the heat, cover with lid and simmer for 20 minutes until the chicken is tender. Remove chicken, cut into pieces and arrange onto a serving plate.
3. Remove the vegetables from gravy and arrange with chicken. Bring the gravy to boil, thicken with corn flour water and pour over chicken and vegetables.
Serve hot.

It is good to eat with rice (cooked with chicken stock)

Red Velvet Cupcakes

INGREDIENTS:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted

2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

METHODS

• Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
• In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
• In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
• In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
• In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
• Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
• Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:

• In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.



Tiramisu

This stunning layered tiramisu cake looks like one you'd order in a restaurant, but it's actually incredibly easy to make.















INGREDIENTS

3 egg yolks
3/4 cup (165g) caster sugar
300ml thickened cream
500g mascarpone, at room temperature
*1 tbsp gelatine powder
2 tbsp boiling water
50g dark chocolate
80g white chocolate
3 tsp instant coffee granules, dissolved in 3 tsp boilling water, cooled
1 cup( 250ml) strong espresso coffee, cooled
sponge finger biscuits
cocoa, to dust
white chocolate shaving and raspberries to decorate (optional)

* I'm replacing gelatine to jelly powder.
METHOD

1. Grease a 21cm x 10cm loaf pan and line with baking paper, ensuring paper extends 5cm above rim of pan.
2. Using an electric mixer, beat egg yolks and sugar in a large bowl until thick and pale. Beat or whisk cream in separate bowl until firm peaks form. Fold mascarpone into cream until just combined. Using a whisk or spatula, gently fold mascarpone mixture into egg mixture, until just combined.
3. Sprinkle gelatine over boiling water. Stir with a fork until dissolved. Cool for 5 mins. Fold into cream mixture.
4. Meanwhile, place dark and white chocolate in separate mixrowave-safe bowls. Microwave, separately, at 50% (medium) in 1-min bursts, stirring between each burst with a ckean spoon, until melted and smooth. Cool slightly.
5. Add 2 cups mascarpone mixture to dark chocolate and 2 cups to white chocolate, mixing until combined. Fold dissolved, cooled instant coffee into remaining mascarpone mixture until combined.
6. Spoon dark chocolate mixture over base of prepared pan and smooth surface. Dip 6 biscuits, one at a time, into coffee. Arrange over dark chocolate layer, crossways, pressing down slightly. Top with white chocolate mixture and smooth surface. Repeat biscuit layer, follower by coffee mascarpone. Finish with remaining biscuits. Drizzle over a little of remaining coffee mixture. Discard remaining coffee mixture.
7. Fold baking paper over biscuits to cover. Cover with plastic wrap and refrigerate for 6 hrs or overnight, until firm. Invert tiramisu onto a serving platter. Dust with cocoa powder. Decorate with white chocolate curls and raspberries, if you like.

banana CAKE

Banana cake is always a favourite. When bananas are over-ripe store them in the freezer
until you are ready to bake.

INGREDIENTS

150g butter
1 cup sugar
2 eggs
1 cup mashed banana
2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tbsp milk
Lemon icing

METHOD

Melt butter in a mixer bowl in the microwave or over hot water. Add sugar, eggs and mashed banana. Mix on low speed to combine. Sift in flour and baking powder. Dissolve baking soda in milk and add to the mixer bowl. Beat on low speed to combine. Increase the speed to medium and beat for 2 minutes. Pour mixture into baking-paper-lined 20cm round cake tin. Bake at 180C for 50 mins or until cake springs back when lightly touched. Leave in tin for 5 mins before turning onto a cooling rack. When cool, ice with lemon icing.

3-step Meringues

INGREDIENTS

2 eggwhites
1/2 cup (110g) caster sugar
4-5 drops pink food colouring

1. Preheat oven to 100C. Line a large baking tray with baking paper.
2. Using an electric mixer, beat eggwhites until soft peaks form. Add sugar, 1 tbsp at a time, beating constantly until thick and flossy. Gently fold through colouring for a swirled appearance.
3. Spoon meringue into a large piping bag with 1 fluted nozzle. Pipe meringue onto tray. Bake for 2 hrs. Turn oven off. Cool oven with door ajar for 3 hrs. Serve.

5 TIPS FOR MAKING
BEAUTIFUL MERINGUE.

1. Separate eggs carefully : eggwhite won't foam up
if there are egg yolk traces in them.
2. Add sugar gradually and make sure it is well dissolved.
To test, rub a little eggwhite mixture between your
fingers; if grainy, continue to beat until smooth.
3. The way the meringue is shaped before baking
is the way it will remain. To make peaks and swirls,
use the back of a spoon.
4. Bake meringues on the lowest rack in the oven to
prevent colouring and overcooking.
5. Leave meringue in oven to dry (and become crisp)
overnight, if possible.

Basic Scones

Ingredients

• plain flour, for dusting
• 3 cups self-raising flour
• 80g butter, cubed
• 1 to 1 1/4 cups milk
• jam and whipped cream, to serve

 

Method

1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
   
2. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
   
3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
   
4. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.