Monday, January 9, 2012

Ham Chin Pian


400g flour
1 tbsp vegetable oil

225ml water
1 tbsp sugar
3/4 tbsp dry yeast

Five spices powder
2 pinch of salt
2 drop of red colouring


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


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

1/2 cup (110g) caster sugar

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


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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