Sunday, December 28, 2008
Sunday, November 23, 2008
I made cinnamon rolls today. Though it took me longer than expected but still in time for tea. I was having a little bit of problem with the dough initially because I was kneading it by hand! Too tiring. Brought out my mixer to do the job and managed to salvage it.
As you can see, the rolls are not evenly cut. Too soft and not very easy to work with.
Wednesday, November 19, 2008
Monday, November 17, 2008
Sunday, November 16, 2008
This was how they looked like - no 'feet' and cracked tops. Then I decided not to give up and tried again today but using another recipe. I was happy to get better result as shown below.
Very happy when I saw tiny 'feet' started to show when they were in the oven. Unfortunately, I was having difficulties removing them from the parchment paper. Sigh! And tasted too sweet for my liking. Anyway, at least they have those frilly feets!
Friday, October 31, 2008
1 and a quarter cups of sugar
4 pandan leaves
1 whole coconut,grated
a pinch of salt
- Squeeze grated coconut without adding water to get the thick 'santan' - should get around 1 cup
- Next, beat eggs and sugar together till sugar dissolved.
- Add in the 'santan' and mix till well combined.
- Pour mixture to a double boiler and cook over medium heat, partially covered and stirring constantly. Add in the salt. According to the book, this should take about an hour but it took me less than that to get the mixture thickened. Anyway, I suspect the heat was on the high side. (will remember next time)
- Add in the pandan leaves( washed and tied to a knot). Continue stirring uncovered.
- By now, the mixture should have thickened considerably. Let it cook without stirring for about 15mins.
- Stir to smoothen the custard and let it cool completely. Discard the pandan leaves.
- Store in your favourite container and keep it in the fridge.
Thursday, October 23, 2008
Thursday, July 24, 2008
Saturday, March 29, 2008
Monday, February 18, 2008
Monday, February 11, 2008
Sunday, February 10, 2008
Sunday, February 3, 2008
Wednesday, January 30, 2008
Wednesday, January 23, 2008
Friday, January 18, 2008
For the pineapple jam :
1 pineapple - grated & drain excess juice
Abt 8 tbsp castor sugar ( Or more if you want it sweeter)
a few cloves
-Bring the grated pineapple to a boil.
-Add sugar and cloves
-Keep stirring till juice dries up and changes color and turn into sticky jam texture.
-Let it cool completely before storing in the fridge if not used the same day
For the pastry :200g self raising flour
200g plain flour
3 egg yolks
1 whole egg
1 tsp vanilla essence
To glaze : 1 egg yolk (lightly beaten)
-Sift flour. Rub in butter till it resembles breadcrumb.
-Add essence into lightly beaten eggs. Then, incorporate eggs into flour.
-Squeeze the dough till it is all combined. Do not knead the dough.
-Cover and keep in the fridge for about 15-20mins.
-Roll out dough & cut desired shape with a jam tart mould.(sold in major stores and baking shops)
-Brush the sides with egg wash. Roll jam into small balls and place on top of the pastry.
- Send them into pre-heated oven of 180 celcius degree and bake for abt 20mins.
- Let it cool completely and store them in airtight container.
Monday, January 14, 2008
I must say it takes a lot of work to get the chips done. The most tedious part is to slice them thinly. It is quite difficult to handle as it is small and you cannot add too much weight when slicing else it will be too thick. Then you have to fry it over low heat if not, you won't get nice brown chips and they do get burnt easily ! This is definitely a CNY treat!