Original recipe can be found here
Tuesday, December 30, 2008
Original recipe can be found here
Thursday, December 25, 2008
Ingredients for pancake:
150 g plain flour (sifted)
1 tsp instant dry yeast
30 g caster sugar
1/4 tsp salt
200 ml tepid water (lukewarm water)
2 eggs at room temperature, lightly beaten
60 ml canola oil (I used 50 ml of olive oil)
1/2 tsp alkaline water (can be found at Phoon Huat)
extra tepid water if neccessary
Ingredients for peanut mix: (I didn't want sesame so I omitted that)
100 g peanuts
50 g caster sugar, or to taste
Mix together flour, yeast, sugar and salt in a mixing bowl.
Add in 200 ml tepid water and stir to mix well. Put in a warm place, cover loosely with cling wrap, and let proof until bubbly and double in size. (it took me about 45min for it to double in size)
Once the batter double in size, add lightly beaten eggs, oil and alkaline water.
Beat to mix in well.
Let stand 5 to 10 minutes before cooking. (the batter at should be runny).
The batter should immediately flow into a circle as soon as you pour into the pan.
If it is too viscous and takes a little while to flow into a circle, mix another tbsp or so of tepid water into the batter.
Heat a non-stick crepe pan (top about 20 cm diameter) until hot.
Pour a little canola oil, then wipe over the surface with a paper towel.
Pour about 125 ml (or more to make it thicker) of the batter.
Cover the pan with a lid and cook over medium to low heat for about 3 to 4 minutes, or until the top is bubbly and just set.
Spoon sesame peanut mix onto half of the pancake, lift the other side and fold over.
Best serve hot or warm.
I had a little trouble with a thick pancake. The inside was mushy and it didn't taste good. So I made a flat pancake instead of thick ones which you find outside.
Thursday, December 18, 2008
Whisk eggs and sugar on HIGH speed for about 7 mins, until the batter double in volume with electric mixer (it can get quite noisy). You'll see the transformation.
Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended.
Add the melted butter and vanilla extract, fold with spatula until well blended.
Pour the batter into the tray.
Upon cooling, remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper.
Saturday, December 13, 2008
(made some choco chip cookies as well)
60g butter (softened)
50g caster sugar
1/2 egg (estimation)
75g plain flour (sifted)
40g ground almond
60g dark chocolate (Lindt is good!)
Preheat oven to 200deg C. Cream butter and sugar. Beat in egg and almonds. Pour in flour and mix well. Spoon batter (in 20 cent coin size) onto tray with grease proof paper. Bake for 10 min. Double boil the chocolate. After baking, leave cookies to cool in pan for 2 min before transferring to a cooling rack to cool further for 30min. Once cooled, dip it into chocolate and let it set. Ready for consumption!
note: you may choose to refrigerate the cookies to further set the chocolate. I reckon it shouldn't affect the texture of the cookies
Monday, December 8, 2008
2 egg yolks
1/4 tsp vanilla essence
2 egg whites
55g cake flour (sifted)
35g melted butter
3/4 tbsp green tea powder
30g chocolate chips
Whip egg yolks, sugar and vanilla essence till smooth and creamy. In a separate bowl, whip egg whites till soft peaks form then add sugar and continue whipping. Fold this mixture into the egg yolk mixture. Sieve in flour and mix well with spatula. Add in green tea powder and combine well. Pour in melted butter. Pour into a 18-20cm cake pan and throw in chocolate chips randomly. Bake at 190 deg C for about 20min.
(Sponge cake source adapted from Alex Goh: Fruity Cakes)