jessy's blog

Ingredients A:

125g softened cream cheese
150g softened unsalted butter
230g caster sugar
5 eggs

Ingredients B:
(Sifted together)
230g plain flour
1 teaspoon baking powder

Ingredients C:
50g grated carrot, squeezed out juice
1 teaspoon vanilla essence

Method:

1. Beat cream cheese & butter until smooth. Add in sugar and beat until creamy and pale.

2. Add in eggs one at a time and stir well. Slowly fold in B.

3. Last mix in ingredients C. Pour mixture into a lined 8"/20cm round cake pan and place onto a baking tray filled with water and steam bake at 180º c for 40-60 minutes or until well-cooked. Remove and leave to cool.

Ingredients:
Pau Flour - 500g
Water - 250g (1 1/4 cups)
Instant Yeast - 6g
Sugar - 50g
Milk Powder - 10g
Shortening - 50g

Method:

1. Mix the pau flour and instant yeast together, and dissolve the sugar in water.

2. Mix all the ingredients in a mixing bowl; then knead the dough by hand (for 10 - 15 minutes) or by electric mixer until it becomes smooth and extensible. Alternatively, another method is to sheet small pieces of dough through a noodle machine several times to develop the dough.

3. Divide the dough into two equal parts.

4. Add one teaspoon caramel to a piece of the dough. Knead dough by hand or pass it through a noodle machine several times until the coloring is evenly mixed into the dough.

5. Roll the plain and caramel-coated doughs itno rectangular shapes.

6. Place the caramel-coated dough on top of the plain dough and make a Swiss Roll.

7. Cut the cylindrical shaped dough into 15 equal parts and place them on piece of grease-proof paper.

8. Allow to proof for 35 minutes, then steam at high heat for 15 minutes.

9. Instead of caramel, other colors and flavors may be used:-

Pandan - use one teaspoon of pandan emulco
Chocolate - use one teaspoon of chocolate emulco
Coffee - use one teaspoon of coffee emulco

Ingrdients:

Pastry
100g Sugar
1 egg
175g butter
350g plain flour

Custard
6 eggs
4 egg yolks
200ml golden syrup
200ml fresh milk
200ml water
2 teaspoon honey

Method

1. Preheat oven to 180°C

2. Pastry: Place sugar, egg and butter in mixer and beat until sugar is just dissolved. Add sifted plain flour and mix until dough holds together. Divide dough into small portions and press dough evenly onto mould. Bake at 180°C for about 89 minutes, then remove and let cool.

3. Golden Syrup: Dissolve 140g sugar in 120ml water and bring to boil. Add 2 slices of lemon and let cool.

4. Custard: Lightly beat egg and egg yolks. Combine egg mixture with golden syrup, water, milk and honey. Mix well and strain. Pour into half-baked pastry shells and bake at 170°C until custard is set. To avoid burning the custard, release some heat by very briefly opening oven door halfway during baking.

Bon Appétit!

Ingredient A:

20 eggs
1kg unsalted butter
750gm plain flour
200gm cocoa powder
100gm milo powder
1 tin condensed milk
1 kg brown sugar

Ingredient B:

150gm red cherry - chopped
150gm green cherry - chopped
100gm sliced almond nuts
50gm walnut - chopped
50gm roasted peanuts
100gm raisins - chopped

Mix brown sugar and unsalted butter thoroughly until fluffy. Beat well after each addition of egg and flour until creamy. Add in cocoa powder, milo and condensed milk and mix well until even.

Add in all of ingredient B into A and mix until even.

Pour into a grease lined baking tin. Shake lightly to distribute cake mixture evenly.Bake in pre-heated oven at 140°c for about one hour. Remove from oven and leave to cool, and chilled overnight before serving.

This chocolate fudge is best served chilled with chocolate sauce or vanilla ice cream as a dessert.

Bon Appétit!