Portuguese Egg Tarts

On a lazy Sunday afternoon,and that was yesterday,I made 11 flaky portuguese egg tarts and a nice soft chiffon cake.Everyone was celebrating Father's Day yesterday.This wasn't for Father's Day though.

When searching for recipe,I found that almost every sites had the same ingredients.I will have to simply choose one and I chose the one from Helen's Recipe because I like her idea of the plus incision.It's so much easier. http://danangcuisine.com/?p=4652

She only made 9 tarts but I made 11 tarts.I don't know how I did it.Somehow my crust must have been thinner than hers,but it's alright because it was still yummy and flaky to the feel.I used up the excess trim edges in fact.

The pastries has to keep resting for a few hours before it can finally be used.I made it the night before and kept it in the fridge to be used later.It can even stored up to 1 week.

All in all,it took about three and a half hours for me to finished making these yummy and crunchy portuguese egg tarts and only to know that it can be finished in a jiffy except two which I kept for my elder son who wasn't at home during that time.

I follow step by step Helen's recipe:

Crust:

100 g butter
130g all purpose flour
1/8 tsp salt

80 ml water

Fillings:

250 ml milk

50 g sugar

1 tbsp corn starch

60 ml cream (35% fat)

2 egg yolks

1/2 tsp vanilla extract

Instructions:

1.  In a mixing bowl, mix together all-purpose flour with a pinch of salt and water. Mix with a spatula until the flour absorb all the liquid and then knead with your hands until the dough comes together.

2.  Make a plus incision on top of the dough ball and pull way the 4 chops to make it look like a flower. Then put it back into the mixing bowl and cover with plastic wrap. Let it rest for 15 mins.

3  .Cut the butter into smaller chunks and then spread it out in a plastic bag to form a nice rectangular. Use your fingers to press the butter to distribute it evenly into the plastic bag, forming a rectangular into the size about 10x17 cm Fold the bag nicely and place the butter into the freezer for 5-10 mins.

4.   Flour the working surface and also a long rolling pin. Take out the dough and roll it flat. Roll out the 4 chops into the longer petals. Roll out the piece of dough flat and large enough so that it can cover the piece of butter. Unwrap the butter and place it right in the middle. Then fold the 4 petals, making sure that it completely covers the piece of butter.

5.  Wrap it up in a piece of food plastic wrap and then place in the fridge to chill for 20-30 mins. Do not shorten the waiting time by putting it in the freezer.

6.  Flour the working surface again, unwrap the dough and roll it flat to the thickness of 0,3cm. Keep the dough in the rectangular shape. Always flour the working surface, the rolling pin and the dough to avoid sticking. Fold the dough in fourth, cover in plastic wrap and chill in the fridge for another 20 mins. After that, take it out and repeat the process one more time.

7.  Now instead of folding it, roll it into a log, then cover in plastic wrap again and let it rest in the fridge for 2 hours. This can be stored in the fridge for a couple of weeks so feel free to prepare it the day before.

8.  Combine 250ml milk, 50g sugar, 1 tbsp corn starch, 60ml cream and 2 egg yolks in a small saucepan. Use a whisk to break up the yolks and give it a good stir. Turn on the stove to medium low heat and gradually heat the mixture while constantly stirring with a spatula until it gets thicker(I used wooden spoon)

9.  Turn off the heat and put the pan on waterbath. Add in the vanilla extract to mix.

10.  Unwrap the dough and divide it into nine equal potions. Flatten it out into a round disc and then shape it into the molds. Trim off the excess. Gently pour the egg and milk mixture into the molds.

11. Bake at 250° C for 25 mins. (mine took 30 mins)Take out to cool on a wire rack.

Peaches Ogura Cake

My book(Y3K) have twenty Ogura cakes recipes.By far I've only tried two.Ogura cakes are same like an angel cake or sponge-like touch.The sponge that you used for washing dishes.

If you like angel cake,you will also like Ogura cake.

PEACHES OGURA CAKE RECIPE;

Ingredients:

A) 65g egg yolks
     1 egg
     32g fresh milk
     32g corn oil
     50g superfine flour

B) 120g egg whites
       55g caster sugar
      1/2 tsp lemon juice

C)  50g canned peaches(drained,diced)

Method:
1.Preheat oven top and bottom to 180°C(each oven temperature varies)Place into a tray of hot water
2.Place ingredient(A) into a large bowl.Use a handheld  beater to beat ingredients till fluffy.Add in ingredients (C)..Mix well.
3.Place ingredients (B) into a large bowl.Use a handheld beater to beat ingredients till stiff but not dry(the egg white mixture will hold it's shape once the beater is taken out from the bowl).
4.Spoon out 1 ladle of no.3 into no.2 fold in quickly.Now,pour mixture into the balance of no(3)
and fold quickly but gently (too lengthy a time will deflate the egg whites).Pour into mould,bang it lightly to release excess air.
5.Bake no(4) in no(1) for 30 minutes using steam-bake method.
6.Insert a skewer in the center of cake.If it comes out clean cake is ready.Place on surface of a table for 3 minutes before
inverting over a wire rack.Cool well,slice or wrap cool cake and keep chill overnight for a better flavour.




 

Pandan Ogura Cake

This recipe was adapted from the book Y3K.The cake comes out very soft.I was so afraid that it wouldn't.I guess I did it.I follow as exactly as what the book says.

Ingredients:

(A)

60g egg yolks

1 egg

32g corn oil

1 tbsp. concentrated coconut milk

1 tbsp. pandan juice
1/4 tsp salt
48g superfine flour

(B)
120g egg whites
50g caster sugar
1/2 tsp fresh lemon juice

6" square cake mould(I'm using a loaf pan)grease,lined with baking paper,greased again)

Method:

1.Preheat oven top and bottom to 180°C(each oven's temperature varies).Place in a tray of hot water.
2.Place ingredient (A) into a large bowl.Use a handheld beater to beat ingredients till fluffy.
3.Place ingredient (B) into a large bowl.Use a handheld beater to beat ingredients till stiff but not dry
(the egg white mixture will hold it's shape once the beater is taken out from the bowl).
4.Spoon out one ladle of no(3) into no(2)fold in quickly.Now pour mixture into the balance of no(3)
and pour quickly but gently(too lengthy a time will deflate the egg whites).Pour into mould,bang it
lightly to release excess air.
5.Bake no(4) in no(1) for 30 minutes using steam-bake method.
6.Insert a skewer in the center of cake.If it comes out clean cake is ready.Place on surface of a table
for 3 minutes before inverting over a wire rack .Cool well,slice or wrapped cooled cake and keep chilled overnight for a better flavor.

Kung Pao Chicken

A friend of mine ask me whether I knew how to make kung pau chicken.I told her I have ever heard of but never ever cook.I've eaten it twice or thrive in an eatery shop but have never ever try it at home.
That was until she asked me.Since then I've cooked three times.
There is no right or wrong recipe.Do it according to your own personal preferences.

1 skinless, boneless chicken breasts - cut into chunks(abt 400g)

Marinate:                                         

 2 tbsps. shaoxing wine                                                                                

 2 tbsps. soy sauce                                                                                 

 1 tbsps. sesame oil

 1 tbsp. chicken granules (optional)                                                                                

 1 tbsps. cornstarch + 1 tbsps. water-dissoved

  6 small chillies  

  

Marinate the chicken pieces using the above.Cover and set aside in the refrigerator for 30 minutes.

For making sauce:

                                                                                              

  1 tsp distilled white vinegar                                                                                

  1 tbsp. brown sugar
  1 tbsp. shaoxing wine
  11/2 tbsps. soya sauce
  1 tbsp. sesame oil
  1 tbsp. cornstarch + 1 tbsp. water mixed

1 green capsicum,cut small
1 big onion,cut small

In a small bowl,combine together the sauce.Put to a small saucepan to heat adding in the capsicum and big onion using low fire until you see that it is done.


80g raw peanuts
1 tbsp. oil


In a medium skillet,heat up oil and fry the peanuts till cooked.Dish it out.
Take out the marinated chicken from the refrigerator.
In a clean large skillet,stir fry the chicken pieces till juices runs dry.Add in the sauce and cook till thickens.
Dish it out and served with rice.

                                                                              

                                                                                  

                                                                                  

                                                                                  

                       

                   

          

Yellow Fried Rice

This may look like briyani rice but it is not.It is just the yellow rice with turmeric powder.The red thing that you can see is the egg white.The egg white came from making kek lapis(layered cake).Not bad this fried rice oh!It would be better if using basmati or jasmine rice,but I don't have during that time.I was feeling hungry and had nothing to cook so I simply,simply cook like this.

It's only a small bowl of rice,turmeric powder,maggi seasoning,garlics,onions and egg white.Just fried ,fried,fried,fried and adding dashes of ingredients according to own taste and when done,take it out onto a plate and enjoy.Oh!of course have to use oil to fried it(forgot to mention earlier).Nice! Very cheap and affordable!

Simple Birthday Cake

First of all,I wanted to say everytime I wanted to blog,it's near to midnight.This explain why I'm always not writing something new.Today,I took some time off to write.Having been away for so long,I do not know what to start with or what to post.I think I just share with you my latest thing,that is making a simple flower cake for my son' birthday last Monday.

This cake is sponge with chocolate in flavour using the cake mix.

To go very simple without thinking hard,I just pump flowers all over the cake and finished off pumping smaller flowers all over the bigger flowers.It's that very simple although it's much more meant for girls.My son complained that it's so girlish and the color is purple too.(more girlish)

At least he is happy that he had got a cake and that I haven't at least once forgotten to celebrate his birthday.
 Using a cake mix is the easiest and fastest way to make a birthday cake if you have no time.The one I'm using is only adding in egg and water.

Here is my butter cream recipe:I hope you like it.

Butter Cream:
250g butter
750g icing sugar
a few drop of purple coloring

Method:
Cream butter until white.Add in sieved icing sugar.Beat mixture until smooth.

It is now ready to use.The sponge cake is according to the manufacturer's instructions.

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Pandan Chiffon Cake

I always thought that chiffon cake was the hardest to make.Not being able to make the cake lighter and pillowy was a total failure to me in the past years.1 or 2 tries of making chiffon cake and each time it turned out a bit moist and dense that I have to give up trying.Later,this year I found out that my egg white was not beaten well enough,not up to stiff peaked.I changed to a new recipe too.This recipe was different from the others.It uses cake flour instead of the ordinary plain flour.This recipe was adapted from my new book entitled"All about cakes and desserts".Most of the recipes from this book uses cake flour.If you don't have cake flour,you can make your own one at home.I searched from the internet and found the easiest way to make cake flour.It will be written below.All you need is plain flour and corn flour to blend together.Let's give you the chiffon cake recipe first:

I'm glad that my chiffon cake turned out successful this time.When I made my pandan chiffon cake,I don't have to use any colouring at all because I used screwpine leaves from my backyard that I've recently grown.It already gave me the green that I liked.Natural and not looking too green is what I prefer.


Ingredients:

5 eggs
110g cake flour
120g castor sugar
1/4 tsp baking powder
60ml coconut milk
5 stalks pandan leaves
3 tbsps water
1/4 cup oil(60ml canola or corn oil)
1/2 tsp vanilla essence

Method:

1.Rinse pandan leaves and blend together with water.Squeeze out 2 tbsps of pandan juice and mix together with thick coconut milk.Separate egg yolks and whites.Sift cake flour and baking powder together.
2.Add 1/2 of the sugar to egg yolks and beat till creamy and fluffy.
3.Add 1/3 of the pandan leave juice mixture and mix well,followed by 1/3 of the flour mixture and fold well.Continue with another 1/3 of the juice mixture and 1/3 of the flour mixture.Repeat until the juice mixture and flour are all used up.
4.Add in vanilla essence and oil.Mix well.
5.Beat egg whites till foamy.Add in the remaining sugar and continue to beat until firm peaks are formed.
6.Take 1/3 of the egg white and add to the batter.Gently fold in to mix well.Pour the batter into the remaining egg white and gently fold in to mix well.
7.Pour batter into chiffon cake mould.Gently knock the sides of the mould to release air bubbles trapped inside.
8.Bake in pre-heated oven at 150°C for about 60 minutes.Remove from oven,invert the mould and set aside to cool for about 30 minutes.Once cooled,remove from the mould.  

Cake flour recipe:

Measure 1 cup flour,then minus 2 tablespoon of flour away and substitute with 2 tablespoon of corn flour back to it.Mix well.Measure and make as much as you want and keep for later use.
 

All purpose flour + cornstarch

At first I couldn't find chiffon cake tin,I used the one picture above.

And when I've already found the chiffon cake tin,I made more chiffon cakes picture below.

Honey melon mixed with green tea chiffon cake.

Orange Chiffon cake.

  

 

Steamed Yam Cake

This is a great recipe by Agnes Chang.When I made again,I've to cut the recipe small cos her recipe are quite big and I only bought a small size yam.

 Ingredients:
 600g yam,cleaned and diced
4 tbsps dried prawns,soaked and pounded
3 tbsps chopped tai tou choy(preserved vegetables
1 tsp five spice powder
4 pips garlic,chopped
6 tbsps oil

Batter:(mixed and strained)
300g rice flour
75g tapioca flour
1200ml water
1/2 tsp alkaline water

Seasonings:
1 cube chicken stock
1/2 tsp pepper
salt to taste

Garnishing:
1 stalk spring onion,diced
2 red chillies chopped
3 tbsps fried shallots
3 tbsp coarsely chopped toasted peanuts

Chilli sauce:
4 red chillies,3 chilli padi and 3 pips garlics pounded and mixed with 1 tbsp vinegar,sugar and
1 tbsp tomato sauce

Method:
1.Heat up oil,saute garlic until fragrant,add dried prawn and stir until aromatic.Add yam,tai tou choy
five spice powder and stir fry until fragrant.
2.Add batter,seasonings and stir until batter is half cooked.Taste and pour mixture into a 22cm steaming tray.Steam with high heat for 45 minutes-1 hour until cooked.
3.Removed from heat,sprinkle all garnishings on top and leave to cool.
4.Cut into pieces and serve with chilli sauce.

Small size recipe:(for me to remember)

210g yam
100g rice flour
400ml water
a bit alkaline
25g tapioca flour

i didn't make the chilli sauce.I just used the bottled chilli sauce.

Wholemeal Bread-Bread machine

This is the medium size bread.Choose settings wholewheat,light colour.

350 g water
5 g salt
15 g olive oil or butter
500 g wholemeal flour
5 g dried yeast or 10 g fresh yeast or 3 g easy blend yeast

Origin source:www.sustainweb.org

Green tea Cheesecake

Base crust: 100 g digestive biscuits
30 g unsalted butter,melted

Filling:
500 g cream cheese,softened at room temperature
80 g granulated sugar
3 eggs(beaten)
80 ml whipping cream
1 tsp pure vanilla extract
2 tsp all purpose flour
4 tbsp green tea powder
some hot water

Method:
1.Crush the biscuits in a zipper plastic bag to make crumbs for the base.Mix in melted butter.
2.Pour into a baking springform pan for cheesecake.With the back of a metal spoon,smooth the surface.Grease the side with melted butter.Refrigerate first while you make and prepare the filling.
3.Preheat oven to 170°C. 
4.Mix the green tea powder with 4 tbsp of hot water until a thick paste formed.
5.Beat cream cheese in a large bowl until creamy.Add granulated sugar and beat with medium speed.
6.Add in beaten egg,slowly at a time.Beat until mixture turns soft and smooth.Add in vanilla essence.
7.Sprinkle all purpose flour on top and give a quick stir.
8.Now add in the green tea paste and mix till well combined.
9.Wrap bottom of springform pan with alluminium foil.Pour the cheesecake mixture in.Smooth the surface with a spatula and bang on the counter a few times.
10.Place into a deep baking tray and fill with hot water.
11.Bake for 15 minutes.Lower oven temperature to 120°C.Cover cake with alluminium foil and continue baking for 60-75 minutes.
12.Refrigerate cake after cool, overnight or at least 10 hours.