Friday, November 15, 2013
Sunday, November 3, 2013
Thursday, October 31, 2013
Saturday, October 19, 2013
Friday, October 18, 2013
Saturday, October 5, 2013
Sunday, September 29, 2013
Friday, September 27, 2013
Wednesday, September 11, 2013
First attempt for making Snowskin Mooncakes, finally this year I made it...yeayyy:-) I got the "Japan Snowskin Mooncakes" from Ailin Bakery House. The shop Uncle said this kind snowskin has softer texture than ordinary Kou Fien. And he is right...am happy with the results. They also provided the recipe.
Here is the the recipe...enjoy..
A. 240 gr Japan Snowskin Mooncakes
200 gr Snow Powder
15 gr Hongkong Flour
80 gr Mooncakes shortening
B. 200 gr Water
1. Mix well Ingredients (A) until like bread crumbs.
2. Add in (B) and stir till the snowskin dough is smooth.
3. Keep in the fridge to chill for 20 minutes.
4. Ready to use it.
Saturday, August 31, 2013
Wednesday, August 28, 2013
Monday, August 12, 2013
220 gr Plain Flour revised
1 tsp of baking soda
1 tsp of baking powder
1 tsp of salt
2 tbsp unsweetened, cocoa powder
250 gr sugar
237 ml vegetable oil
237 ml buttermilk
2 tsp of vanilla extract
1 tbsp red velvet emulsion revised
1 tsp of white distilled vinegar
Preheat oven to 160C.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red velvet emulsion until combined.
Stir in white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round cake pans with shortening and flour.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pans are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Remove the cakes from the pan and let them cool.
Frost the cake with cream cheese frosting when the cakes have cooled completely.
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.
Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
227 gr cream cheese, softened
¼ cup milk, made need more
113 gr butter, softened
1 tsp vanilla extract
140 gr powdered sugar
Add softened cream cheese into large bowl.
Pour in milk, butter and vanilla extract.
Mix until well combined.
Pour in half of the powdered sugar.
Mix until combined.
Add the remaining powdered sugar.
Mix until smooth and fluffy.
Use a spatula to scrape down the side of the bowl if needed.
Original recipe from : Diva Can Cook