Lion Cake bake by my Sis for her son's 6th Birthday!!
Tuesday, December 8, 2009
Wednesday, December 2, 2009
Tuesday, December 1, 2009
Egg Tarts
Pastry - 400g Flour, 250g butter, 1 egg, 1 Tbs custard powder, 1 Tbs water.
1. Cream butter, egg and custard powder.
2. Fold in flour and blend well.
3. Remove the dough n roll it out to abt 3mm thick.
4. Cut n line the pastry into tart mould.
5. Pour the egg filling into the tart mould.
6. Bake in 200C for 20mins.
Egg Filling:
2 eggs, room temperature
1 1/2 cups whole milk
4 ounces sugar (castor or superfine if possible)
yellow food coloring (optional)
Footnote: strain beaten eggs several times.
1. Cream butter, egg and custard powder.
2. Fold in flour and blend well.
3. Remove the dough n roll it out to abt 3mm thick.
4. Cut n line the pastry into tart mould.
5. Pour the egg filling into the tart mould.
6. Bake in 200C for 20mins.
Egg Filling:
2 eggs, room temperature
1 1/2 cups whole milk
4 ounces sugar (castor or superfine if possible)
yellow food coloring (optional)
Footnote: strain beaten eggs several times.
Japanese Cotton Cheesecake!
Simply irresistible!!
Recipe
Ingredients:
160 g cream cheese
25 g butter
120 g milk
70g Cake Flour
4 egg yolks
4 egg whites
a pinch of cream of tartar
100 g sugar
pinch of salt/lemon juice
Method:
- Line an 8" square pan with greaseproof paper.
- Put cream cheese, butter and milk in a bowl and stir over double-boiler until thick.
- Add the cake flour into the mixture above and then the egg yolks and stir till well blended.
- Whisk the egg whites together with the cream of tartar, sugar and salt/lemon juice until soft peak.
- Fold the soft peak egg whites into the cream cheese mixture till well incorporated.
- Pour the batter into the cake pan and bake it in a water bath at a pre-heated oven at 160 degree C for about 40-45 mins or till the cake tests firm or golden brown.
- Remove the cake from the oven and then remove the cake from the cake pan immediately.
- Set aside to cool. Refrigerate when keeping cake overnight.
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