tag:blogger.com,1999:blog-113874052024-03-13T15:40:38.339+08:00Do What I LikeFlorencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.comBlogger388125tag:blogger.com,1999:blog-11387405.post-10293014631833418342015-09-06T19:44:00.000+08:002015-09-19T18:39:31.289+08:00Cranberry Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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Saw Judy did these cookies and they looked so delicious. So I made them today.<br />
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These cookies were so yummy that I ate three in a row and still wanting more.<br />
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Please head over to the original recipe as below to check out the cookies there <br />
Recipe reference : <a href="http://mylittlecyberspot.aminus3.com/image/2006-03-01.html" target="_blank">Cranberry Oatmeal Cookie from My Little Cyber Spot</a><br />
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My sister made them before me and said that it was oily and too sweet so I made half the reference recipe for a test run and made some ingredient weight adjustments to suit my taste. Oh, I also omitted the white chocolate as I don't have any in my pantry while baking these. However, they still tasted marvellous.<br />
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Crispy and soft; tangy, sweet and fragrant at the same time. I felt that these tasted better than store bought cookies. Loving it!<br />
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Will be baking more for friends and relatives next week.<br />
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Definitely worth a try !!!!<br />
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<b><u>Ingredients:</u></b>(26 pieces)<br />
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(A)<br />
75g plain flour (sieved)<br />
25g instant oats<br />
13g almond meal<br />
50g brown sugar <br />
1/4 tsp baking soda<br />
1/4 tsp salt<br />
45g dried cranberry<br />
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(B)<br />
60g melted butter (cooled)<br />
1 egg yolk + 1/2 tsp vanilla essence<br />
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<u><b>Method:</b></u><br />
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1. Preheat oven at 190C. <br />
2. Put all ingredients in (A) into a big mixing bowl and whisk with a balloon whisk till well mixed. <br />
3. Stir in (B) till combined.<br />
4. I use the 1/2 tbsp measuring spoon to scoop the cookie dough and hence each cookie is uniform in size. They are about 12g each.<br />
5. The measuring spoon will mould them, just place the moulded cookie dome side up on a cookie sheet lined with baking paper. Flatten the cookie a little.<br />
6. Bake for 13 minutes or till golden brown and cooked.<br />
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Enjoy!<br />
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com2tag:blogger.com,1999:blog-11387405.post-61886685754383251062015-08-07T14:50:00.001+08:002015-08-08T16:06:11.911+08:00Caramel Crunch Matcha Cake<div class="separator" style="clear: both; text-align: center;">
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com0tag:blogger.com,1999:blog-11387405.post-26776051457418062682015-08-01T14:57:00.000+08:002015-08-07T14:58:05.921+08:00Raspberry Chocolate Cake <div class="separator" style="clear: both; text-align: center;">
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com1tag:blogger.com,1999:blog-11387405.post-72669210237944393532015-07-12T15:48:00.000+08:002015-08-08T16:07:00.339+08:00Elsa Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com0tag:blogger.com,1999:blog-11387405.post-7408181533947221392015-06-12T12:52:00.000+08:002015-08-07T14:51:12.396+08:00Steamed Cake<div class="separator" style="clear: both; text-align: center;">
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I am still trying to get a good recipe for the traditional steamed cake that our grandma used to make. I have tried several recipes but none came close to what I had in mind.<br />
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However, this recipe that was given to me by a friend is worth a try. The steamed cake is soft when it's just out of the steamer and it remained soft even the next day (I stored them in a air tight container when they are still warm)<br />
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<u><b>Ingredients: (7" square tin)</b></u><br />
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4 large eggs (about 58g with shell)<br />
90-100g sugar<br />
1/8 tsp salt<br />
1 tsp vanilla extract (optional)<br />
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120g cake flour<br />
1/2 tsp baking powder<br />
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30g oil<br />
30g milk<br />
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<u><b>Method:</b></u><br />
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1. Prepare steamer with enough water. Line cake tin with baking paper. Sieve flour and baking powder together a few times.<br />
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2. Beat eggs with sugar, salt and vanilla extract till stiff and fluffy.<br />
When you lift the beater the mixture takes a while to fall back into the bowl.<br />
I beat my mixture over a basin of warm water and it took me like 12-15 minutes to achieve the state required.<br />
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3. Fold in flour using a whisk in two batches.<br />
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4. Warm milk and oil together and mix till well combined. Drizzle into the batter around the circumference. Use a spatula to mix till incorporated.<br />
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5. Pour batter into prepared baking tin and steam on high heat for 30 minutes.<br />
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com1tag:blogger.com,1999:blog-11387405.post-13375152809678067162015-05-12T12:52:00.000+08:002015-08-07T14:53:43.104+08:00Buttermilk Banana Cake<div class="separator" style="clear: both; text-align: center;">
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com0tag:blogger.com,1999:blog-11387405.post-33151796642160156282015-04-24T15:35:00.000+08:002015-08-08T16:03:15.599+08:00Inspired Opera Cake<div class="separator" style="clear: both; text-align: center;">
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com0tag:blogger.com,1999:blog-11387405.post-34438964076890081732015-04-15T12:55:00.000+08:002015-08-07T14:52:06.153+08:00Marble Cake<br />
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I am a weird person. I do not like butter. I do not use butter on my toast; I do not do any cooking using butter as fats but I do not mind a good piece of butter cake. This is how strange I am.<br />
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Why am I blogging again?<br />
<br />
Well blogging is a good way to record the recipes I liked and will be using it over and over again.<br />
Coz I usually do my research and scribble notes on bits and pieces of scrap paper and over time I would have forgotten where I placed the scribbles or maybe I have thrown them away. Thus I am using my blog to keep track of those good recipes I have tweaked and tried.<br />
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Hahaha! My blog is my filing system !!!<br />
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I am very sure many people have baked Mrs Ng butter cake and the review is marvellous. No exception I am going to use hers and my baking buddy recipe as a guide.<br />
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After a few trials we decided to be stingy on butter and sugar and see if its still yummy. Well, just a consolation so that we can feel less guilty if we have more than one slice of this cake. <br />
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Here's how we did this cake:<br />
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<u><b>Ingredients: (7" square tin)</b></u><br />
200g butter<br />
120g sugar<br />
4 yolks<br />
1 tbsp brandy<br />
1 tsp vanilla extract<br />
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200g self raising flour (sifted twice)<br />
60ml milk<br />
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4 egg whites<br />
50g sugar<br />
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2 tbsp cocoa powder<br />
1 tbsp hot water <br />
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<u><b>Method:</b></u><br />
Preheat oven 180C. Line the base of baking tin and grease the sides with butter.<br />
1. Beat butter and sugar on high speed till creamy. Add in the vanilla and brandy.<br />
2. Add in egg yolk one at a time. Beat well after each addition of yolk.<br />
3. Add in half the flour and mix well on low speed. Add in half the milk and mix well. Repeat this.<br />
4. Whisk egg white on medium high speed till it's white in color then add in sugar by thirds and whisk till stiff peak stage. Whisk it a further 1 minute on low speed (this is to get rid of big air bubbles).<br />
5. Whisk half of the egg white into the butter mixture and mix it well on low speed. Fold in the rest of egg white into the butter mixture via a spatula.<br />
6. Prepare the chocolate paste by adding hot water to the cocoa powder.<br />
7. Scoop one rice bowl of the cake mixture and add in the chocolate paste. Mix well.<br />
8. Pour some butter cake mixture into baking tin add in dollops of chocolate mixture then top it with the rest of butter mixture. Use a clean knife to swirl the cake mixture.<br />
9. Reduce oven temperature to 150C and pop in the cake tin. Bake for about 45 - 60 minutes.<br />
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ENJOY!!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCWXyJPB-eVaqp93CWF4TpjiyfGLFhEx2t8S3yQaXgKf3FZw_01el7qq6cHsiqa5DVM-v2qwm4SYgn8tPrUe8WbUlXBFQo8hs-HCG1nCT4aw21P8R1tRhDvDF0VEQKakzFMSCrQ/s1600/image.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCWXyJPB-eVaqp93CWF4TpjiyfGLFhEx2t8S3yQaXgKf3FZw_01el7qq6cHsiqa5DVM-v2qwm4SYgn8tPrUe8WbUlXBFQo8hs-HCG1nCT4aw21P8R1tRhDvDF0VEQKakzFMSCrQ/s320/image.jpg" /></a>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com0tag:blogger.com,1999:blog-11387405.post-37140135317374040102015-03-25T12:43:00.001+08:002015-03-25T15:05:44.053+08:00Steamed Kuih Lapis<span id="goog_162039597"></span><span id="goog_162039598"></span>Steamed Kuih Lapis<br />
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<span id="goog_162039597">Steamed Kuih Lapis needs no introduction as it is a very popular snack in Singapore and Malaysia. I have always known this kuih as 9 layered kuih instead of kuih lapis. Pretty obvious as its name implied there must be at least nine layers in this kuih hence I made mine nine layers too. However, you can do any number of layers as desired. Coloring for this kuih is totally optional but having color is definitely a eye candy for all.</span><br />
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<span id="goog_162039597">I have opted to use three colors (my favourite colors) for this kuih, original color, pandan flavored color and red. You can do any colors that you liked. </span><br />
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As you might have goolged for this recipe and you can see that there are many combination of flours used to make this kuih. There's the tapioca flour, rice flour, mung bean flour and sago flour combination or a combination of any two or three of the flours version.<br />
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For me, the easiest and most accessible flours are tapioca flour and rice flour. Hence I will use these two flours in my recipe. The ingredients and measurement for this kuih in my recipe is tailored to suit my family's taste.<br />
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We do not like this kuih to be too soft, but this recipe yields a soft and yet chewy or QQ texture kuih which we loved. My daughters just love to eat this by peeling layer by layer.<br />
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Anyway, you can play around with any combinations of flours and liquid content to achieve a kuih that suits your palate.<br />
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Count the layers! I got nine layers - original, pandan and red. Block of three colors in three blocks.<br />
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<u><b>Ingredients:</b></u> (7" x 7" square pan)<br />
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300g tapioca flour<br />
100g rice flour<br />
500ml coconut milk<br />
500ml boiling water<br />
230 - 250g sugar<br />
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<u><b>Method:</b></u><br />
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1. Lightly grease the square pan with oil. I used sunflower oil.<u><b> </b></u><br />
2. Dissolve sugar in boiling water. Then add in the coconut milk. Leave to cool.<br />
3. Whisk in the tapioca and rice flours. Whisk till homogenous. Pass batter through a sieve if it is lumpy.<br />
4. Divide batter into 3 portions. Add colorings of your choice to two portions and leave one portion uncolored. Each portion is about 530g.<br />
5. Put steam pan into steamer and steam for a couple of minutes. Pour in your 1st layer of batter which is about 170g into the hot steamed pan. Steam for about 4 minutes on high heat.<br />
6. Make sure your layers are cooked before adding the next layer of batter. Always stir the batter well before pouring it into the pan.<br />
Steam the first 3 layers for 4 minutes each, 4th to 6th layers for 5 minutes each, 7th and 8th layers for about 6 minutes each and the final layer for 10 minutes.<br />
7. Repeat till all nine layers are done.<br />
8. Leave to cool before cutting the kuih.<br />
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I used a plastic dough cutter /scraper to cut my kuih. No fuss and no oiling or greasing required and the cuts are so sharp and neat.<br />
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I am enjoying this kuih now with a hot cup of Twinings camomile tea while finishing up this post. Till the next post, see you all then.<br />
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<u><b>Notes</b></u> <br />
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* Always stir the batter well before pouring it into the steam pan for steaming as the flours then to saturate at the bottom of the bowl while waiting for its turn to go into the steamer !!! <br />
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* My gas stove's heat is not that strong hence I steamed for 4 minutes, if your stove is very strong you can reduce steaming time for each block of 3 layers by 1 minute.<br />
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* Although I used about 170g of batter for each layer but using a 7" x 7" square pan my kuih is only about 3.6cm tall<br />
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com5tag:blogger.com,1999:blog-11387405.post-71649087355886252892014-11-01T12:48:00.000+08:002014-11-02T10:04:34.131+08:00Steamed Paus<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxAWKIE5sxX03HcJEN6HL9StSJVawjhNlg5Ob2NFUxctQLE4aLyIk_gV7t3WnsUnI0wTFUsIAYL3X5bw-GEFKavYxHt1UjL1fXwGzKkporWk8kl69ImTeZUP6EcVi_gqvbkNxJQ/s1600/photo(1).JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxAWKIE5sxX03HcJEN6HL9StSJVawjhNlg5Ob2NFUxctQLE4aLyIk_gV7t3WnsUnI0wTFUsIAYL3X5bw-GEFKavYxHt1UjL1fXwGzKkporWk8kl69ImTeZUP6EcVi_gqvbkNxJQ/s320/photo(1).JPG" /></a><br />
I know I have not been blogging for a long long long long time!!!<br />
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Today I am blogging again just to keep tag on this steamed pau dough recipe so that I do not have to write it up on a notebook or search high and low for it when needed. I just simply get into my blog and "ta da" it's all here.<br />
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I know I have made steamed paus using several recipes but this definitely got to be the one that I liked best.<br />
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Why?<br />
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Simple ingredients used, no rising agents except yeast, no baking powder, no ammonia, no lye water, no shortening or lard and the texture is QQ (bite feel if you know what I mean) and most importantly the dough can fit in your schedule if you are busy.<br />
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So, let's have a look now!<br />
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Let us do the pre-ferment (老麵) first.<br />
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<u><b>Pre-ferment</b></u><br />
100g plain flour<br />
1/4 teaspoon dry yeast<br />
55g water<br />
pinch of salt<br />
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Mix all the above ingredients to form a dough and rest it for 5or -8 hours at room temperature.<br />
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However if you are not going to do the steamed paus as yet, you can chill the pre-ferment in the fridge for up to 3 days.<br />
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Let the pre-ferment returns to room temperature before using. <br />
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When you are ready to do the steamed paus, you will need the following:<br />
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8 pieces of baking sheets 8 cm in diameter<br />
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<u><b>Main Dough</b></u><br />
20g corn starch<br />
180g plain flour<br />
25-30g sugar<br />
1/4 + 1/8 teaspoon dry yeast<br />
100-110ml milk<br />
2 teaspoon light oil (corn, canola, grape seed or sunflower)<br />
70g pre-ferment (tear into pieces so it's easier to knead into main dough)<br />
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Mix everything for main dough together but do not add in all the milk in one go. <br />
Add in about 100ml first then the rest as needed.<br />
You should get a soft dough that's not too sticky.<br />
Divide dough into 50g pieces, you should get about 8 pieces.<br />
Rest dough covered with a wet towel for 5 minutes before shaping and filling it.<br />
Once filled and shaped put the pau on a piece of baking sheet you prepared earlier and arrange them in the steaming tray covered with a wet towel while you shape and fill your next pau.<br />
All done, rest the paus for 40 minutes before steaming them.<br />
If you start steaming with water that's already boiling, steam on high heat for 20 minutes for paus with raw meat filling.<br />
If you start steaming with cold water, steam on high heat for 25 minutes for paus with raw meat filling.<br />
Minus steaming time by 5 minutes for all cooked fillings!<br />
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Haha I know you gonna ask if I have any filling recipes! YES, I DO!!!<br />
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<u><b>Chicken Filling (8 paus)</b></u><br />
2 mushrooms (soaked, cut into quarters)<br />
200g skinless chicken thigh fillet (chopped into small pieces)<br />
1/2 tsp salt<br />
1 tsp sugar<br />
2.5 tsp light soya sauce<br />
1 tsp ginger juice (or grated ginger)<br />
1.5 tsp sesame oil<br />
dash of pepper <br />
chopped coriander (amount as desired)<br />
3 tsp corn starch<br />
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<u><b>Pork Filling (8 paus)</b></u><br />
2 boiled eggs (cut into quarters)<br />
200g pork shoulder ( chopped into small piece)<br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 tsp salt</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 tsp sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 tsp chinese wine </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2.5 tsp light soya sauce</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 tsp ginger juice (or grated ginger)</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 tsp oyster sauce </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1.5 tsp sesame oil</span><br />
dash of pepper<br />
<span style="background-color: rgba(255, 255, 255, 0);">1 tsp water</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3 tsp corn starch</span><br />
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<u><b><span style="background-color: rgba(255, 255, 255, 0);">Black Sesame Filling</span></b></u><br />
<span style="background-color: rgba(255, 255, 255, 0);">50g black sesame powder</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">30g brown sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Oil (add by teaspoon full till just enough to bind black sesame powder and sugar together) </span><br />
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<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com3tag:blogger.com,1999:blog-11387405.post-81031755977046094632011-10-19T22:21:00.003+08:002011-10-19T22:38:12.139+08:00Banana Cranberry Choc MuffinsA rather easy to bake muffin that is delicious and moist. I used Chef Bo's recipe but instead of using all bread flour, I used a mixture of bread and cake flour. I have no nuts at home so I added dried cranberries and chocolate chips.<br /><br />I whipped this up in less than 3/4 of an hour for dd's breakfast this morning. Of course I did measured up all the ingredients the night before. Another choice of morning breakfast for the kids?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxAjx-CbmkpsfnHrAoEsTdSoq6ubX_UZP9ZoJD2Dgoj7u4SPFG8A_lFLHNWeBElTSqBABeRUueWjlPAi7VzdpqrlH59cCzEt2YucQiKUrwOrM_D6XaVNN-UrTCrG7JdtRuqZwFA/s1600/PA190864.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxAjx-CbmkpsfnHrAoEsTdSoq6ubX_UZP9ZoJD2Dgoj7u4SPFG8A_lFLHNWeBElTSqBABeRUueWjlPAi7VzdpqrlH59cCzEt2YucQiKUrwOrM_D6XaVNN-UrTCrG7JdtRuqZwFA/s400/PA190864.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5665208509792780082" /></a><br /><br /><strong>Ingredients:</strong><br />(A)<br />80g melted butter<br />70g sugar<br />1/4 tsp salt<br />1/2 tsp vanilla essence<br />1 egg lightly beaten<br />180g mashed banana<br /><br />(B)<br />100g bread flour<br />50g cake<br />1/2 tsp baking soda<br /><br />(C)<br />40g semi-sweet chocolate chips<br />40g dried cranberries<br /><br /><strong>Method:</strong><br />1. Combine (A) till well mixed.<br />2. Sieve (B) into a mixing bowl. <br />3. Add wet ingredients that is (A) into (B). Stir in (C).<br />4. Scoop batter into muffin cups and bake at 180C for 25 - 30 minutes or till cooked.Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com7tag:blogger.com,1999:blog-11387405.post-68816274755620105542011-10-03T16:24:00.009+08:002011-10-03T18:20:32.343+08:0065C Brown Sugar Roll65C bread or bread made via the <a href="http://wlteef.blogspot.com/2008/03/65c.html">TANG ZHONG</a> or water roux method is without doubt one of my favourite way of baking soft bread. This method is rather hassle free and pretty easy to manage.<br /><br />Made a few brown sugar rolls over the week end and feeling decadent I sliced the roll length-wise and filled it with fattening butter cream. I just beat some butter with sugar and vanilla and added some whipped cream to lighten it. The grainy texture of the butter cream added some dimension to this plain brown sugar roll. Yummy...yummy!<br /><br />The last piece left for photo shoot!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2L-sTGGxp_k3k5a_CUMnfReV9oGvgDNQ3xO2fWZAXqLG1tDauL-5rRCI6kfNS9FhypbyiV__GBdAmqWpAFofj1eMlpeV_viHT9RnjDrqAiT5b74fPdL41dtgbFXE_jkv6vGAew/s1600/PA030849.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2L-sTGGxp_k3k5a_CUMnfReV9oGvgDNQ3xO2fWZAXqLG1tDauL-5rRCI6kfNS9FhypbyiV__GBdAmqWpAFofj1eMlpeV_viHT9RnjDrqAiT5b74fPdL41dtgbFXE_jkv6vGAew/s400/PA030849.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5659208691744122562" /></a>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com11tag:blogger.com,1999:blog-11387405.post-40517211381980183222011-09-25T17:25:00.006+08:002011-09-27T21:00:08.021+08:00Crispy Walnut CookiesCraving for crispy stuff, so I baked these crispy walnut cookies. I used <a href="http://wlteef.blogspot.com/2008/11/chinese-walnut-cookies.html">this</a> recipe but replace the butter with corn oil. Cookies turned out crispier than the ones with butter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9t7oiiQN-wJLT4PedLWtRYyF5cVUOc28ePYyna0RyTBqGZwWkwWmcbdrBkmoNe7aqNKjOLtK0ahouifb897XcHybyaApgOgGPcCTmzWKp4tjJ_HYSOU9UbQmBn5HAIGFHae_KYA/s1600/P9250787.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9t7oiiQN-wJLT4PedLWtRYyF5cVUOc28ePYyna0RyTBqGZwWkwWmcbdrBkmoNe7aqNKjOLtK0ahouifb897XcHybyaApgOgGPcCTmzWKp4tjJ_HYSOU9UbQmBn5HAIGFHae_KYA/s400/P9250787.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5656226640994565714" /></a><br /><br /><strong>Ingredients:</strong><br />(A)<br />75g corn oil<br />pinch of salt<br />65g castor sugar<br />2 tbsp lightly beaten egg (keep the rest as egg wash)<br /><br />(B)<br />150g cake flour <br />heaped 1/4 tsp baking powder<br />heaped 1/4 tsp baking soda<br /><br />(C)<br />50g Walnut bits<br /><br /><strong>Method:</strong><br />1. Toast walnuts in oven at 160C for 6-8 minutes. Cut into tiny pieces.<br />2. Sieve (B) together and add in walnut bits.<br />3. Mix (A) in a mixing bowl.<br />4. Add oil mixture to flour mixture. Mix well. Dough should be crumbly. <br />5. Divide dough into 10g pieces, shape them into flat round disc. Apply egg wash. Put them on a lined baking tray 2cm apart to allow room for expansion.<br />6. Bake at 180C for 15 - 18 minutes or till golden brown.Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com10tag:blogger.com,1999:blog-11387405.post-32070550138523028092011-09-15T11:32:00.003+08:002011-09-15T11:34:49.327+08:00ChocolatesHad some fun time making chocolates with dd and her friend.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxbhoci1SxPmdwE2zorZAXzRVXAVoxqPt8Oj2QNus_SI4IEFeBV8C0YR7Yt-cCF_b5Jda6q-1tkGOtiIsX7yYlefYWorRVTawgZWyq29GMSRuopRYfYj2jwSyMFpgwWWnQxPa-A/s1600/P9110770.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxbhoci1SxPmdwE2zorZAXzRVXAVoxqPt8Oj2QNus_SI4IEFeBV8C0YR7Yt-cCF_b5Jda6q-1tkGOtiIsX7yYlefYWorRVTawgZWyq29GMSRuopRYfYj2jwSyMFpgwWWnQxPa-A/s400/P9110770.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652424318363446786" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlQPJFx_wJHa6BQHWySMN5AQ1x65RRi40PRVM0667f6egHQVKsfcpfvcZrBJxi-CtI7HgaKCRK0B8iww-Mb1p9TXEo-VEPTEbiE4Fhz3BtDfrgwXWiKqpUoLVabfuzZVzZKKtlw/s1600/P9110774.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlQPJFx_wJHa6BQHWySMN5AQ1x65RRi40PRVM0667f6egHQVKsfcpfvcZrBJxi-CtI7HgaKCRK0B8iww-Mb1p9TXEo-VEPTEbiE4Fhz3BtDfrgwXWiKqpUoLVabfuzZVzZKKtlw/s400/P9110774.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652424416407185218" /></a>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com1tag:blogger.com,1999:blog-11387405.post-62870753143688051642011-09-12T12:35:00.001+08:002011-09-12T12:37:23.679+08:00Happy Mid-Autumn FestivalDear all,<br /><br />Happy Mid-Autumn Festival!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CygWEF5VkXruaS_QubaniPpuCAkwmWoWlsyIkzgIUrOefx3GAODjTgALwgssXnzO5T3RGY-Rjs81IF-ivDRECJL6rWYbz8AJW_ynDIiYISoL_rIy7Xk9wX09nATusAiv4sx_8A/s1600/P9120778.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CygWEF5VkXruaS_QubaniPpuCAkwmWoWlsyIkzgIUrOefx3GAODjTgALwgssXnzO5T3RGY-Rjs81IF-ivDRECJL6rWYbz8AJW_ynDIiYISoL_rIy7Xk9wX09nATusAiv4sx_8A/s400/P9120778.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5651327438027678002" /></a>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com3tag:blogger.com,1999:blog-11387405.post-85783036730907116102011-08-28T12:02:00.003+08:002011-08-28T13:46:23.966+08:00TiramisuMade Tiramisu for a party full of fun and craze last night.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwE2qez5lFoOjaOTb4Q26Py_oAHWRNtSM0GtM2jaZHGEfLltSe5D0ERLB1ALfoRtPvUKXOdTneYBf7iacLuGapsHWc-TvH-jJBvKf3pDWa71wYmQcGb9YI7r46FHk6weAmY_GgA/s1600/P8280750-1.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwE2qez5lFoOjaOTb4Q26Py_oAHWRNtSM0GtM2jaZHGEfLltSe5D0ERLB1ALfoRtPvUKXOdTneYBf7iacLuGapsHWc-TvH-jJBvKf3pDWa71wYmQcGb9YI7r46FHk6weAmY_GgA/s400/P8280750-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645752722059256210" /></a>
<br />Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com3tag:blogger.com,1999:blog-11387405.post-43260992613930477342011-07-21T21:32:00.002+08:002011-07-21T21:35:41.688+08:00Cake SerikayaBK, after meeting up with you I have this spontaneous urge to steam this cake.<br /> <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2D0JVPR240TPB0FNVf_-voiIzqrYwwDGn1FiRRUgkc2E5_7IvRlIP1BAAHY6-LFcTuT_H41X_z3mlZWPY4etmw2NGcwMGpUl_dxKp-PeiDnWoaCjZzuUdNrf68W78oQ68SQFhw/s1600/P7210631.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631797994637636194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2D0JVPR240TPB0FNVf_-voiIzqrYwwDGn1FiRRUgkc2E5_7IvRlIP1BAAHY6-LFcTuT_H41X_z3mlZWPY4etmw2NGcwMGpUl_dxKp-PeiDnWoaCjZzuUdNrf68W78oQ68SQFhw/s400/P7210631.JPG" /></a>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com9tag:blogger.com,1999:blog-11387405.post-36439095999748498612011-07-20T09:20:00.000+08:002011-07-21T21:31:22.331+08:00Thank you, BKBK, thank you so much for the gifts. I loved them.<br />It was so nice to catch up with you and your dd.<br />Hope you have a fabulous time in Hong Kong.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCfbcBwln4dCWFIKnFi8dLuQNFnv8SwyljrDp4a8xiUGUs30peTRvbrdgieP609s2z5gYVLJw86nDCVv0e9aJJSKlw1nIt7ll59IjiOZnDbAHkUMXsnXRb0Dp7rYR1AjmHB5E3w/s1600/P7210633.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCfbcBwln4dCWFIKnFi8dLuQNFnv8SwyljrDp4a8xiUGUs30peTRvbrdgieP609s2z5gYVLJw86nDCVv0e9aJJSKlw1nIt7ll59IjiOZnDbAHkUMXsnXRb0Dp7rYR1AjmHB5E3w/s400/P7210633.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631797430283075234" /></a>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com2tag:blogger.com,1999:blog-11387405.post-43852347723838485612011-07-14T17:55:00.002+08:002011-07-14T18:08:12.381+08:00Green Tea MacaroonsHave not been baking for quite a while due to .... 101 reasons!<br /><br />Sigh! Sigh! Sigh!<br /><br />PC got infected and had to be reformatted.<br />Digital camera not working and had to be repaired.<br />Oven not working and had to shop for a new one.<br /><br />Tsk! Tsk! Tsk!<br /><br />First bake of the month - green tea macaroons. <br /><br />This is dd's favourite macaroon flavour and she's been requesting for it since her return from Sydney for her term break. So, these are for you!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCNmH52KAYqdSGxJlpEjZgPLuzFNehjm7NPnNGzpLC55m6FEKD_nHu85yugpldGQuzkRvgsOJZq5ZAZ5re59FJGwRd45LYdIOjiaCzGaOmAc4lziBAjUDzHCl0LMLcgJz618Oeg/s1600/P7100616.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629144717737136114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCNmH52KAYqdSGxJlpEjZgPLuzFNehjm7NPnNGzpLC55m6FEKD_nHu85yugpldGQuzkRvgsOJZq5ZAZ5re59FJGwRd45LYdIOjiaCzGaOmAc4lziBAjUDzHCl0LMLcgJz618Oeg/s400/P7100616.JPG" /></a><br /><br /><br /><div></div>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com12tag:blogger.com,1999:blog-11387405.post-71071460684565073812011-06-12T19:05:00.001+08:002011-06-12T19:08:23.355+08:00Banana Cranberry CakeDoing some stock-take! 3 pieces about to rot bananas, left-over cranberries and walnuts from the previous baking, 70g cake flour left from a 1 kg pack and a small tub of about to expire yogurt. What to do with them? Stock clearance (into our tummies) - whip it all up for a banana cake!<br /><br />Wonderfully banana and moist.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkVzAskPRifrPGoiVcGfDDb9hv60ByIIRH8HTPR0GJy46pE-u1yLJUbD5DAO2plon1OwUbWcpysRltsQ08j4UgFAwPVRVtMl6uPKQywS2vn49smXATCGbVtSkzsPUrdz55lw_4w/s1600-h/VBCake.JPG"><img style="WIDTH: 400px; HEIGHT: 321px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5270712817689736786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkVzAskPRifrPGoiVcGfDDb9hv60ByIIRH8HTPR0GJy46pE-u1yLJUbD5DAO2plon1OwUbWcpysRltsQ08j4UgFAwPVRVtMl6uPKQywS2vn49smXATCGbVtSkzsPUrdz55lw_4w/s400/VBCake.JPG" /></a><br /><span style="FONT-WEIGHT: bold"><br />Ingredients:</span><br />100g butter at room temperature<br />90g -100g sugar<br />1/4 tsp salt<br />2 eggs + 1 tsp vanilla essence (lightly beaten)<br />120g plain yogurt<br />320g mashed bananas + 1 tbsp lemon juice + 1 tbsp rum<br />50g cranberries (optional)<br />50g walnut pieces (optional)<br /><br />150g plain flour<br />70g cake flour<br />1 tsp baking soda<br />1/4 tsp baking powder<br /><br /><span style="FONT-WEIGHT: bold">Method:</span><br />1. Sieve together the flours and baking soda and powder.<br />2. Cream butter, salt and sugar till creamy and fluffy.<br />3. Beat in the eggs a third at a time, followed by the yogurt and mashed banana.<br />4. Fold in the flour mixture, cranberry and walnut and mix till just moistened.<br />5. Bake at 165C - 170C for 50 - 60 minutes or till cooked.Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com5tag:blogger.com,1999:blog-11387405.post-55152736656269339692011-05-24T11:23:00.001+08:002011-05-24T18:27:28.382+08:00Personalised Cookie Stamp<span style="font-size:130%;color:#ff0000;"><strong>Seller's contact: wwwhellomandy@yahoo.com.hk<br /></strong></span><br />I've got a new toy and can't wait to try it out. I received it very early this morning. It's a personalised cookie stamp!<br /><br />Look! This is so cute!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Z941khpjQ48ee69nytyu76RaiWQcgmTbbgfd4YT12Y55weny8uejBkuclKyryuNufP6-kVzizPrTjMGlfUteCkxe56mrKH0nQ-P-RWqP58aKS5zD2t_vvvjeZneyqNueefPfaw/s1600-h/PCS2.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5322530758820145250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Z941khpjQ48ee69nytyu76RaiWQcgmTbbgfd4YT12Y55weny8uejBkuclKyryuNufP6-kVzizPrTjMGlfUteCkxe56mrKH0nQ-P-RWqP58aKS5zD2t_vvvjeZneyqNueefPfaw/s400/PCS2.jpg" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2_I9sFRQJbMvUAdAd421SXp8gnAFjS1HEFpE0vbpSl6vxFxrAcEnhi4WEZ6EfAWJxIukcxfdOl2BmnbJ3KbLstuiM9j8U1ZLPOxDaRjupZcLd6YQUohYklVrYw_rrN9wigwyrQ/s1600-h/PCS4.JPG"><img style="WIDTH: 400px; HEIGHT: 254px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5322533421261592338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2_I9sFRQJbMvUAdAd421SXp8gnAFjS1HEFpE0vbpSl6vxFxrAcEnhi4WEZ6EfAWJxIukcxfdOl2BmnbJ3KbLstuiM9j8U1ZLPOxDaRjupZcLd6YQUohYklVrYw_rrN9wigwyrQ/s400/PCS4.JPG" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLx9e8DFoKomuoUXm2whpSWQQmj4bfeaZsGrrurxhBij9y1Z7XpnGO-0pZxv7a2KfOuaUEPL2j36OzXc83gb2T8T1MyQo4edbOzeuXINZI87P7EKXap-MwL0QjUAHoe6EntXT8w/s1600-h/PCS3.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5322533339732933234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLx9e8DFoKomuoUXm2whpSWQQmj4bfeaZsGrrurxhBij9y1Z7XpnGO-0pZxv7a2KfOuaUEPL2j36OzXc83gb2T8T1MyQo4edbOzeuXINZI87P7EKXap-MwL0QjUAHoe6EntXT8w/s400/PCS3.JPG" /></a><br /><br /><span style="COLOR: rgb(51,51,255); FONT-WEIGHT: bold">Dear readers,</span><br /><br /><span style="COLOR: rgb(51,51,255); FONT-WEIGHT: bold">My friend customised this cookie cutter from a seller in the Yahoo Blog, however this blog has been closed down by Yahoo recently (Yahoo closed down all blogs which have items for sale).</span><br /><br /><span style="COLOR: rgb(51,51,255); FONT-WEIGHT: bold">The only way you can contact the seller is by email.</span> <span style="COLOR: rgb(51,51,255); FONT-WEIGHT: bold">If you wish to check out the details of this cutter please liase with seller directly</span><span style="COLOR: rgb(51,51,255)">.</span><br /><br /><span style="COLOR: rgb(255,0,0); FONT-WEIGHT: bold">Disclaimer: I do not know the seller and have no business or whatsoever relationship with seller.</span><br /><span style="COLOR: rgb(255,0,0); FONT-WEIGHT: bold"></span><br /><br /><span style="COLOR: rgb(255,0,0); FONT-WEIGHT: bold"></span>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com170tag:blogger.com,1999:blog-11387405.post-55503683680002225982011-04-06T18:42:00.004+08:002011-04-09T21:07:35.499+08:00Tiger Stripes Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMc_E4GPMdqxvRm5v7AL1VJ8QBkGEAzJ4CGKX8UpWU1Sf84eTVENQUvF2qXuA_AWAbynErHZ4K3ovrT9j9PcGV44qf3_9nedS1IvneupCkbR1CHqaVhAmSyCI5uoqcgvCus102A/s1600/P4070606.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMc_E4GPMdqxvRm5v7AL1VJ8QBkGEAzJ4CGKX8UpWU1Sf84eTVENQUvF2qXuA_AWAbynErHZ4K3ovrT9j9PcGV44qf3_9nedS1IvneupCkbR1CHqaVhAmSyCI5uoqcgvCus102A/s400/P4070606.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5593569747123483074" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsaX_KyKNnLl5gjodQUAYd24nm_YkjIV9sEs34htZkjZUbaCr1zQ2TAM3KEDh6ASxeps46kx2eOb_Cg1omDKl52_CW7gDrjpyEAqEe3EOfWAZ0UDJLG3JNhWTRGtjY93wzJeCLA/s1600/P4060600.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsaX_KyKNnLl5gjodQUAYd24nm_YkjIV9sEs34htZkjZUbaCr1zQ2TAM3KEDh6ASxeps46kx2eOb_Cg1omDKl52_CW7gDrjpyEAqEe3EOfWAZ0UDJLG3JNhWTRGtjY93wzJeCLA/s320/P4060600.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5592790432088887858" /></a><br /><br />Click <a href="http://wlteef.blogspot.com/2005/09/tiger-stripes-cheesecake.html">HERE</a> for recipe.Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com8tag:blogger.com,1999:blog-11387405.post-83570005006087722562011-04-05T18:40:00.000+08:002011-04-07T18:42:10.247+08:00Banana Chiffon Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cKSjx7NWvCtHSai_NMETHj38kZeNFlEOn_Mtk_y8kPlFG4HYHT-d4uALCfyCZfFymJ2JW9z9DIy3TNYM7wzb2dO5tHkNi8YiZMlSU4OTktqzeHxZjdskLv-Kcu7eZuW3f6rJ1Q/s1600/P4050590.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cKSjx7NWvCtHSai_NMETHj38kZeNFlEOn_Mtk_y8kPlFG4HYHT-d4uALCfyCZfFymJ2JW9z9DIy3TNYM7wzb2dO5tHkNi8YiZMlSU4OTktqzeHxZjdskLv-Kcu7eZuW3f6rJ1Q/s400/P4050590.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5592789862800785714" /></a>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com2tag:blogger.com,1999:blog-11387405.post-78343277488683717172011-03-31T15:58:00.006+08:002011-04-02T15:42:12.026+08:00Rich Chocolate ChiffonI have always wanted to make a rich chocolate chiffon which uses a mixture of melted couverture chocolate and cocoa powder instead of only using cocoa powder alone.<br /><br />I used 66% Valrhona chocolate and cacao barry(rich) cocoa powder for this chiffon. During the baking process I keep getting the aroma of cacao barry. Maybe I couldn't differentiate the aroma of valrhona and cacao barry as they basically come from the same cacao bean.<br /><br />This is my first attempt and the result is promising. I will attempt another rich chocolate chiffon next week with some modifications to the existing recipe that I am using. Hence I will not post this recipe until I have tested my modified version.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1j7XH6rj5Ojk8KaSkB3TWb0Un7oKJqxi-Vvo0aZzR8BzS6vQal64lD3NpaeizH00XOHzTjAhCUnKyiWGNM6-stJ73fNrti2PbgIZYU95O-WC6ZyHrrE9LHwUlSKZgdjzJXbkFDw/s1600/P3310589.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1j7XH6rj5Ojk8KaSkB3TWb0Un7oKJqxi-Vvo0aZzR8BzS6vQal64lD3NpaeizH00XOHzTjAhCUnKyiWGNM6-stJ73fNrti2PbgIZYU95O-WC6ZyHrrE9LHwUlSKZgdjzJXbkFDw/s400/P3310589.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590150623988286434" /></a>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com9tag:blogger.com,1999:blog-11387405.post-82212013058585627672011-03-26T11:43:00.003+08:002011-03-26T11:56:01.631+08:00Hakka Kueh<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBjRbbNQ5VJ_Pek-7PAjsLWcECb5tQ2oDb1dp4RBT6l3ljYQZIIO-sTCzQJB8L-Q6U4BHRa-rqEUSdFZNuJiqn_zqdrBdslaxhzlHlitQr7IrTeQKL7iCmyzRRkvPoQl3n95OYQ/s1600/P3240570.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588232167777143234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBjRbbNQ5VJ_Pek-7PAjsLWcECb5tQ2oDb1dp4RBT6l3ljYQZIIO-sTCzQJB8L-Q6U4BHRa-rqEUSdFZNuJiqn_zqdrBdslaxhzlHlitQr7IrTeQKL7iCmyzRRkvPoQl3n95OYQ/s400/P3240570.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbpsTf-ssC-bRie0q2QgaRcOqNL8LRpLYS9j-spu3XA-PnTyrzQjQbCIcD6gIgJJgeK-8iTSKIztiiMKhqmzu0G_7r5P3sVIl5BLM8_5o4VsrunkNsnNng1qnblPXFiqMlaFlpA/s1600/P3240574.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588232069578745874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbpsTf-ssC-bRie0q2QgaRcOqNL8LRpLYS9j-spu3XA-PnTyrzQjQbCIcD6gIgJJgeK-8iTSKIztiiMKhqmzu0G_7r5P3sVIl5BLM8_5o4VsrunkNsnNng1qnblPXFiqMlaFlpA/s400/P3240574.JPG" /></a><br /><br /><div></div></div>Florencehttp://www.blogger.com/profile/05123736341790202862noreply@blogger.com12