June 8,
2009

dessert
cakes

Plain Pancakes

200g cake flour , shifted
2 tsp baking powder
1 pinch salt
2 eggs (100g), beaten
2 tbs butter, melted, at room temperature
80g sugar
100ml milk
50ml yogurt
oil for cook

1. Combine the eggs, milk, yogurt and melted butter, mix well.
2. Fold the dry ingredients into the wet mixture gently.
3. Heat oil in a pan over a medium heat. Spoon the batter and cook
until bubbles break on the top surface and the bottom is browned.
4. Flip carefully and cook with a lid until cooked through.
5. Serve with maple syrup and jam.

compare to
"Whole Wheat Pancakes"

June 7,
2009

dessert
cakes

chocolate

Chocolate Cup Cakes

190 x 25min.~

3 eggs(150g), beaten
240ml milk, room temperature
200g yogurt, room temperature
280g sugar
55g cocoa powder
110g bread flour
110g cake flour
4g baking powder
4g baking soda
100g butter, melted

1. Line muffin pans with paper cups.Sift the dry ingredients together.
2. Mix the eggs, milk, yogurt and sugar until well combined. Add the dry
ingredients into the liquid and fold gently.
3. Pour the melted butter and fold gently.
4. Fill the tin using a ladle. Bake until a wooden pick inserted in center
comes out clean.
It goes well with
whipping cream.

June 6,
2009

dessert
cakes

Carrot Cakes

190 x 50 min.

150g butter
100g sugar
100ml egg yolks
50ml milk
175g flour
10g baking powder
100g almond powder
230g carrot, shredded
120g egg white
50g sugar

1. Place the butter in a bowl and cream the butter until it's creamy.
2. Add the sugar; cream the mixture until light and fluffy.
3. Add egg yolks a little at a time, mix well.
4. Fold the sifted flour and baking powder into the batter.
5. Pour the milk and continue mixing. Add the carrot and the almond powder. Set aside.
6. Whip the egg whites and sugar to a stiff meringue.
7. Add a little meringue into the batter and mix well.
8. Fold the batter into the meringue gently.
9. Spoon the batter into prepared cake pan, spreading evenly.
10. Bake until a wooden pick inserted in center comes out clean.

June 5,
2009

Italian
cuisine

dough

Pizza Margherita

220C (425F)~240C x 10-15 min.

(dough recipe) adapted from "De'Longhi recipes"

serve 20cm (8 inch) x 2

Dough:

200g bread flour
1 tsp sugar
1/3 teaspoon dry yeast
120cc water, lukewarm
1/2 tsp salt
4 tsp olive oil
Sauce:

100g tomato sauce ;see"sauce"
Toppings:

mozzarella cheese, basil leaves, olive oil, cherry tomatoes
( add other toppings as you like)

1. Sift the flour on to a work surface , making a well in a center.
Add sugar, yeast and water. Incorporate the sugar, yeast and water
into the flour and pour olive oil.
Keep kneading until the consistency is smooth.

2. Place in a greased bowl and cover with plastic wrap.
Leave in a warm place at least for 1 hour until doubled in size.

3. Cut the pizza dough in half. Punch the dough and roll it out to a
thickness of 5mm thick, one portion at a time.

4. Place the pizza stone with a lack in the miidle of the oven.
Preheat the oven to 240C degrees.
( Dock the pizza and )spread with the tomato sauce.
Add any toppings as you like. ( cheeses, cherry tomatoes, fresh basil )
Pour over the olive oil.

5. Place the dough on the pizza stone.Bake for 10-15 minutes until the
toppings are cooked and the edge is crispy.
Garnish with fresh basil leaves and serve.

Tomato Sauce (make 250cc)

400g canned tomato
1 clove garlic; sliced
1 tbs. extra virgin oil
1 pinch of salt

Italian
cuisine

culinary sauce

1. Heat the olive oil in a heavy-bottomed saucepan over
low-high heat,until it's fragrant. Do not burn the garlic.
Discard the garlic, then add tomatoes.
Simmer gently, cover with the lid slightly ajar.
2. Cook until reduced by two-third.Season with 1 pinch
of salt.

May 3,
2009

dessert
cakes

Italian
cuisine

Panna Cotta

200ml cream
200ml milk
50g granulated sugar
5g gelatin sheet
orange zest
1 tsp liqueur (Grand Marnier)

1. Soak the gelatin sheet in a bowl of cold water until soft.
Squeeze the leaves and discard the water.
2. Boil up the milk and the cream with the sugar and the orange zest,
take off the heat and add the soaked gelatin sheet and the liqueur.
3. Pass through a fine sieve and stir well over a water bath.
4. Pour into moulds. Refrigerate until firm.

notes:
If you use vanilla pod and skip no.3,
vanilla pod sinks like this.
; it might be an undesirable appearance
if you release the pannna cotta from
the moulds and flip over.

Cornflour Muffin

June 2,
2009

scones
muffins

190 x 35 min.

150g cornmeal yellow
130g cake flour
80g granulated sugar
2g baking powder
1g baking soda
1 pinch salt
50ml milk
2 eggs (100g)
60g butter, melted
140g plain yogurt
200g blueberry(frozen)

1. Line muffin pans with paper cups.
2. Sift together the dry ingredients.
3. Mix the milk, yogurt, eggs and melted butter.
4. Add the dry ingredients into the liquid and fold gently.
5. Fill the tin using an ice scoop and drop the blueberries.
6. Bake until lightly browned and baked through.

notes
:Do not thaw the frozen blueberry.
Thawed berry may break and
discolor the batter.
:Do not overmix.

Raspberry Muffin

June 1,
2009

scone
muffins

180 x 30 min.

1 1/2cups flour
1/2 rice flour
2 teaspoon baking powder
1/4teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
50g unsalted butter, at room temperature
1/2 cup milk, at room temperature
1/2 yogurts, at room temperature
1 egg (50g), at room temperature
1 egg yolk (20g), at room temperature
80g blue berries,frozen
80g raspberries, frozen

1. Sift together the dry ingredients.
2. Mix the sugar, butter, milk, yohgurt, eggs and egg yolks until
   well combined.
3. Pour the liquids into the dry ingredients,and fold gently
   with a spatula just until the dry ingredients are mostly moistened.
4. Fill the tin using an ice scoop and drop the raspberries
   and blue berries.
5. Bake until the muffins are golden brown.
   

notes

The butter will solidify if the wet ingredients are not room temperature.
Do not overmix to make the muffins tender. The batter should be lumpy.
Rice flour makes chewy texture.

May 31,
2009

pies
tarts

Pumpkin Pies

180 x 45 minutes
(20cm diameter tin)

200g pumpkin, baked until soft
40g cream cheese, at room temperature
40cc milk
140cc cream, boil with the milk; set aside
2 eggs (100g)
20cc maple syrup
40g granulated sugar
150g flaky pie dough;
bake blind at 180c for 15 minutes

1. Mix all ingredients in a blender.
2. Pour the filling into the baked pie shell.
3. Bake until golden brown.

about this recipe
:no spices, flour and brown sugar
:use maple syrup and cream cheese
:Allow the filling to rest for 15 minutes before filling the pie shell
to give the pumpkin absorb the liquid. It makes a smoother filling.
Other recipe is from baking books in North America.

May 30,
2009

morning goods

French Toast

1 egg
200ml milk
1 tbs maple syrup
1 pinch salt
5 slices bread

1. Whisk together all ingredients.
2. Slice the bread as desired.
3. Soak the bread into the batter.
4. Heat a pan and cook the bread until well browned.

notes:
It's sweet enough actually but eat with jam or ice cream if you want.

Line a tart shell

1. On a lightly floured surface, roll out the dough into 2.5-3-mm thick.
2. Keep moving and turning the dough as you roll it.


3. Roll the dough up and place the tart pan in front of the dough.
4. Unroll the dough over the pan.


5. Press sides and bottom tightly onto the pan. ; the floured surface up.
6. Trim away the excess dough with knife.
7. Prick the dough lightly to be sure trapped air can escape.

May 27,
2009

pies
tarts

Lemon Custard Pie

(tart tin 20cm in diameter)
2 eggs (100g)
50g butter
100ml lemon juice
5g corn starch
80g sugar
200g flaky pie dough or sweet paste;
bake blind at 180c for 15 minutes
for topping
100ml cream, whipped and chilled in fridge
10g sugar

To make the filling
1. Combine 2 eggs, sugar and corn starch in a bowl;set aside.
Place the lemon juice in a heavy-bottomed saucepan and bring to
a boil.

2. Pour the lemon juice into the egg mixture. whisk slowly and
strain it though a sieve. Pour the egg mixture back to the pan
and cook, Stirring constantly until it comes to a boil.

3. Remove from the heat and add the butter into it. Blend in a
blender if it lumps.Pour out into a clean bowl and let custard
cool on water bath immediately.

4.Whip the chilled custard until smooth. Place the custard in
the shell and spread it. Spread the whipped cream covering the
lemon custard.

notes:

For whipped cream: Do not overwhiped. It becomes curdles and grainy
in appearance while spreading onto the lemon custard.

Oatmeal Scones

May 26,
2009

scones
muffins

180 x 15 min

50g sugar
50g unsalted butter
30g oatmeal
170g flour
50g bread flour
1 pinch salt
4 tsp baking powder
1 eggs
70g milk
50g yogurt

1. Shift the flour, baking powder and salt together ;set aside.
2. Cream the butter and sugar until light and fluffy.
3. Fold the flour under the batter.
4. Add the egg, the milk, the yogurt and the oatmeal into the batter.
5. Roll out the dough thick, cut out 4cm diameter rounds.
6. Turn the dough upside down on the tray.
7. Bake until golden brown approximately for 15 minutes.

notes:
Don't over-knead the dough.

Too much kneading makes tough scones.

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