Made these for my niece 7 Year Old birthday. Hope she likes it. Maybe I should start a class to share my experience on how to make this Princess Cake.
Monday, July 06, 2009
Saturday, May 30, 2009
Sunday, May 17, 2009
Professional Baking Class (14Days)
I've been awaiting for this 14 Days Professional Baking (at Creative Culinaire) class for months. It's a break from work and doing what I love. What best 'Holiday' can I get. It's almost 3 weeks without work (I hope!). I will try to post Day-to-Day learning & products.
Thursday, May 07, 2009
Malacca Trip 10th - 12th April 09
This would be my second trip with Kenneth to search for more malacca food.
No 7 stall at portuguese settlement. We ordered two lime juice, Sambal Kang Kong, Butter Scallop and portuguese baked fish. I think it cost us RM$50. Totally worth it.
Jonker street have some new shops since we last been to Malacca in Oct 08. This prominent corner shop at Jonker sells durain chandol. I still like the once at Yishun Central.
Breakfast at malacca Eng Seng Market @ 8 Jln Temenggong definately brings me back to the old days. Aunite sells fried banana fritters and we thought three should be enough, it cost RM0.50 each, but it became 6bananas. Auntie combine two bananas to make a fritter!
Breakfast outside out Hallmark Hotel was also great. Freshly made Chee Chong Fun with eat! Local Dim Sum for breakfast.
And on our drive back, Nyonya Kuih for lunch & next few days breakfast :). We decided to buy some from the store at Jonker street incase we can't find Baba Charlie, the well known kuih wholesaler from home. We bought very single type of kuih from him. Cost us ~ RM37
Friday, April 24, 2009
Japanese Cheesecake
Make: 2x 8" Round Cake Tin
My Remark: I followed the recipe and it worked out well except I use cake flour instead of superfine flour. I felt that it's abit rough in texture, not the same as wat you get the in restaurant, however other than that this recipe is a sure workable method.
Ingredients
126g fine sugar
6 eggs, separated
1/4tsp cream of tartar
50g butter
250g cream cheese
100ml fresh milk
2 tbsp (28g) lemon juice
grated lemon zest (optional); about 1tsp
60g cake flour/ superfine flour
20g cornflour
1/4tsp salt
1) Melt cream cheese, butter and milk over a double-boiler. Cool the mixture.
2) Sift the cream cheese to avoid lumps and to achieve smooth texture.
3) Add in lemon juice and egg yolks using wire whisk, mix well.
4) Add in flour and corn flour into the cream cheese mixture, a little at a time, until well mixed.
5) In a separate bowl, beat the egg white till foamy, then slowly add in cream of tartar.
6) When egg white mixture reaches soft peak, add in sugar slowly and continue to beat until you reach stiff peak.
7) Take 1/4 egg white mixture and add into cream cheese mixture, mix well.
8) Fold the remaining egg white mixture into the cream cheese mixture, do not overmix.
9) Pour mixture in 2x8' cake tin and lined the bottom and side with baking paper.
10) Bake at 160 deg C for 1 hour 20 min in water bath.
Sunday, February 15, 2009
Saturday, February 07, 2009
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