My passion in cooking and baking makes me to test and try recipes collected from friends and my recipes books. This blog is dedicated to the tested and tasted recipes that i had enjoyed. Even though none of this comes out from my own recipes, but still, i be devoted to and take pleasure in it.
Monday, January 9, 2012
Ham Chin Pian
INGREDIENTS
A.
400g flour
1 tbsp vegetable oil
B.
225ml water
1 tbsp sugar
3/4 tbsp dry yeast
C.
Five spices powder
2 pinch of salt
2 drop of red colouring
METHOD
1. Mix (B) until sugar has completely dissolved.
2. In a large bowl, mix ingredients (A) until well blended. Add (B) and mix to form a dough.
3.Let mixture prove for 45 minutes.
4. Roll the dough about 2cm thick, spread with (C). Roll up the dough, like a Swiss roll. Using a sharp knife, cut each roll and lightly press them flat. Let them rest for 10 minutes.
5. Deep fry in medium hot oil until dark brown. Serve.
Sunday, January 8, 2012
Individual Mango, Berry & Mascarpone Trifles
INGREDIENTS
20 savoiardi (sponge finger), quartered
1 1/2 cups (375ml) orange juice
375g frozen raspberries, thawed for 10 mins
1 tbsp icing sugar
3 medium mangoes, peeled, thinly sliced
PRALINE
1/2 cup (110g) caster sugar
MASCARPONE CUSTARD
3 cups (750ml) milk
1/2 cup (75g) caster sugar
2 eggs
3 egg yolks
1 tbsp cornflour
1 tbsp vanilla extract
500g mascarpone, at room temperature
METHOD
1. To make praline, grease and line a baking tray. Heat sugar and 1/4 cup water in a small heavy-base pan on medium, stirring until sugar has dissolved. Increase heat to medium. simmer syrup for 4-5 mins, until golden, without stirring. Remove from heat.Pour onto prepared tray and allow to cool. when set, break into pieces. Reserve a few shards for decoration. Process remaining praline in a food processor until finely chopped.
2. To make custard, bring milk to a simmer in a large saucepan on medium-low heat. Beat sugar, eggs, yolks and cornflour in a large bowl until pale and creamy. Stir in hot milk. Place in a clean saucepan on low heat. Cook, stirring constantly, for 5-6 mins, until thick. Stir in vanilla. Pour into a heatproof bowl. Cover surface with plastic wrap. cool. Stir in mascarpone.
3. Lightly toss savoiardi with orange juice. Leave to soak for 5 mins.
4. Meanwhile, using a blender, puree raspberries with icing sugar.
5. To assemble, place serving glasses on a tray. Divide mango and half of raspberry puree between glasses, then layer with praline, soaked biscuits and mascarpone custard. Chill for 3 hours.
6. Top with extra fruit and remaining puree. Decorate with praline shards. Serve.
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