All thanks to HHB for a wonderful recipe. I followed exactly her recipe. It's crunchy yet not too sweet, fantastic! I'll use this recipe to make more than four hundred cookies for a charity concert for Myanmar refugee. Thank you HHB!Chocolate Chips Cookies
All thanks to HHB for a wonderful recipe. I followed exactly her recipe. It's crunchy yet not too sweet, fantastic! I'll use this recipe to make more than four hundred cookies for a charity concert for Myanmar refugee. Thank you HHB!Troubleshooting on Chiffon
Actually I don't have confidence to do it anymore, but I really like to give it a try again. This time, it raised steadily, the texture cottony soft and it was great. I'm happy now. Thanks for everyone gave me such a great encouragement. Thank you thank you!
I followed the recipe which I normally use to and all of the recipe at my blog are about the same method is it just about the flavor and additional ingredients for the texture. This is a simple chiffon with some dried fruit & chopped walnut. The texture very cottony soft and fruitful with the walnut gave the crunchy texture was great!
Recipe for 17cm round chiffon For the egg whites mixture:
110g egg whites
55g caster sugar
5g corn flour
For the egg yolks mixture:
50g egg yolks
36g water
36g vegetable oil or olive oil
55g plain flour
10g sugar
20g walnut
120g dried fruits
Method:
- Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and and smooth. Mix in the dried fruits and chopped walnut.
- Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Continue to beat until soft peak foam. The egg whites mixture should be peak foam, smooth and shiny.
- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
- Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 45 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.
Milky Wholemeal Bread
This wholemeal bread very cottony soft because it's made by plenty of milk. It's been our daily bread for year. Sometimes I bake the dough in the bread tin but this time I just simply rolled it into two log and bake. Well, it's just another kind of sensation. I used some leftover bread to make some sandwich french toast with cheesekraft, ham and some parmesan cheese, it's very enjoyable breakfast!
Recipe for the bread:Bread flour 270g
Wholemeal flour 30g
Yeast 3g
Sugar 6g
Salt 5g
Cold milk 240g
Unsalted butter 12g
Method:
- Mix all the dry ingredients in a kneading bowl with 240ml cool milk except butter. Knead until everything combine.
- Gradually add in the butter continue the kneading process until it become smooth and elastic. (the dough might have a bit wet but not sticky, you might need longer time to knead it)
- Shape it into a smooth round dough, cover with cling film and let it rest for 80 minutes.
- Divide the dough into 2 equal pieces and roll to form 'ball' shapes.
- Flatten each dough and roll out into a longish shape. Roll up the dough like a swiss-roll. (I put some rye flour on the bread to give a country look. Place the rolled doughs on a baking pan proof for 60 minute.
- Bake approximately 25 minutes or until golden brown at 190'C preheated oven.
To make six pieces of french toast.... you will need six slices of bread, 1 egg, 3 tbsp milk, 1 tbsp sugar, pinch of salt and pepper, 1 tbsp grated parmesan cheese, six slices of ham and cheesekraft.
- Mix the egg, milk, sugar, salt, pepper and parmesan cheese in a bowl.
- Cut apart (don't need to cut into to two slices) on each slice of bread and place a ham and cheesekraf to sandwich.
- Over medium-low heat, melt 1 tablespoon of butter in a saute pan. Soak the sandwich bread with some egg mixture and cook on the pan each side until golden brown.
Praline Chocolate Ice Cream
After my first attempt on chocolate tofu mousse recipe, I'm quite curious about tofu desserts recently. This time I'm going to make ice cream which is without cream but tofu, again :P Well, I've got this recipe through chocolate peanut butter ice cream, I changed the recipe to praline chocolate ice cream.
I've made a cup of praline paste using hazelnut with caramel sugar. I feel that Hazalnut and chocoalte always go very well. You'll hardly get the beany taste from the ice cream as I added vanilla extract and the praline already won over the beany taste.
This ice cream couldn't compare with those Häagen-Dazs ice cream as it didn't contains egg yolks and cream, so it's definately not as rich as Häagen-Dazs. But, it's no different compare to those ice cream box selling in the supermarket with the smooth and creamy texture, and nutty flavour. This is something good for those who afraid of fatness but craving for ice cream. Recipe for praline paste:
- Heat the 150g sugar in a pan (non-stick pan would be good). Make sure the sugar dissolves and the colour is a nice caramel (the praline can taste bitter if it colours too much). Pour the 100g hazelnut (halves) into the caramel and stir quickly.
- Pour the mixture onto a non-stick mat or onto a sheet of greaseproof paper on a baking tray to cool. Spread the praline out to a thickness of about 1cm.
- When the praline has set, lightly crush with a rolling pin then place into a bag. Using the rolling pin to punch until praline become the size of rock salt.
- Place it into a food processor and blend until it become a thick paste.
Recipe for the ice cream:
- Blend all these ingredients in a food processor (12oz silken tofu, 1 cup praline paste, 3/4 cup pure maple syrup, 1 cup soy milk, 2 tsp vanilla extract)
- Melt 1 cup of dark chocolate in a double boiler. Add the melted chocolate to the tofu mixture (1).
- Chill the mixture in the fridge for 2 hours then process in the ice cream machine.
- Freeze in the freezer for couple of hour. Enjoy!
Peanut Butter Smoothie
No mood to bake these days especially chiffon cake. I've failed on baking chiffon cake since last year December and I don't really know what's wrong. Looking back to those chiffon I've baked, and I don't feel there are my works. I've really disappointed to myself.
Well, to get myself a relaxing mind and forgot about the failure. I've made a drink to cool down my mind, banana and peanut butter smoothie. I've been making my homemade peanut butter for years and I found this recipe is really tasty. For the peanut butter, I simply roast some peanut then take off the skin. Blend it in a blender until it become a smooth peanut butter consistency. I didn't add sugar in it as I normally spread another layer of blackcurrant jam on my bread and the sweetness was just nice. For banana smoothie, I used 1 big ripe banana, 1/2 cup nonfat milk , 1/4 cup plain nonfat natural yogurt, 1 1/2 tablespoons peanut butter. Put all the ingredients into a blender and blend until smooth. Ahh... I feel much release after this smoothie. Take a break, I shall try the chiffon next time.The coffee
The coffee mean so much to me. It's the most wonderful yet relaxing day I had in this land since my arrival. Thank you Lord for preparing such a lovely companion for me. I appreciate every single minutes of the sharing and kindness. It's unforgettable one! God bless you!Chocolate Tofu Mousse
Chocolate mousse, the dessert that I hardly resist and my weakness! Everytime I feel guilty after I eat it as most of the traditional chocolate mousse recipes would contain lots of cream and egg yolks. Somehow, there was a genius who used tofu to replace the cream and egg yolks for the chocolate mousse and that really cheer me up. Tofu! yes it's tofu which I never think that can be used to replace cream for making desserts. There are plenty of tofu chocolate mousse recipes and here I followed my favorite nutritionist Ellie's recipe.
The chocolate mousse took no time to prepare, just ignore the pictures shown with the shortcrust pastry cases and the cake base. The chocolate mousse could actually simply serve in cups or any serving dish but I just made a little bit extra for weekend. Simply blitz all the chocolate mousse ingredients in a food processor and pour into a serving dish and set in the fridge for couple of hours, job done!
I like the sourly of raspberries in the chocolate mousse as I think they go very well. So, I used raspberry puree to replace the water from the recipe as well as using the puree for the toppings. For the cake base, I was quite lazy to make the sponge cake so I simply blend together 60g egg whites, 25g ground almond, 50g sugar powder and 30g melted butter in the food processor then bake in a 180'C preheated oven for 20 minutes, simple! I find the cake is slightly thick which suppose to be in very thin layer.
As for the shortcrust pastry, I used some left over pastry in the fridge to roll it into a few chef rings and bake blind until golden brown. Here I've got a broken one and it's such a waste.
The pastry and almond cake go very well with the chocolate mousse whereas the mousse is really smooth, soft, light and my other half hardly taste the tofu until I told him. Other than using tofu for the chocolate mousse, a good quality at least 70% chocolate and cocoa powder is needed. It would definitely gives you a scrumptious dessert.
Recipe for the chocolate mousse: 10 oz silken tofu
3 oz 70% dark chocolate
1/4 cup cocoa powder
1/4 cup water (I used raspberry puree, drained & seeded)
1 tbsp brandy (optional)
1/2 cup sugar (I reduced 2 tbsp for 1/2 cup)
- In a blender or food processor, puree the tofu until it is smooth.
- Put the chopped chocolate, cocoa powder, sugar, water and brandy (this is quite optional) in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth.
- Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour or 2.
