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Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!

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Saturday, September 13, 2014

A Late Announcement: Lee Kum Kee Giveaway Winners!

First of all, I have to apologize big time for the late announcement. I know it should have been done on last Monday
Ian was down with stomach flu last week, a week without appetite, followed by Abby - such a bad and contagious virus!
Plus, my PC had a serious issue and needed to be sent for repair. Tried to access to the blog using my super aged laptop and I was beaten with my impatience, it's so super slow I couldn't take it I gave up!

Okay, enough of my ramblings. Ian is totally okay now and started to gain back the kilos he lost. Abby is recovering now and more cheerful. My PC is still under repair now, I am now using my sis' laptop. As old as mine, but it's faster. I'm happy enough :)

Back to the business
My big thank you for those participating in the Lee Kum Kee giveaway. Here are the winners:


1. Vinturesome Joy
True Random Number GeneratorMin:Max:Result:9Powered by RANDOM.ORG

 
2. Kathy Woon-Tan
True Random Number GeneratorMin:Max:Result:5Powered by RANDOM.ORG

 
3. Esther Chng
True Random Number GeneratorMin:Max:Result:19Powered by RANDOM.ORG


Congratulations to the winners and I will contact you via email soon! :)

Saturday, September 6, 2014

Baked Custard Mooncakes

My last batch of mooncakes this year, even though I actually have a few more in mind :P

This is one of my all time favourite I always got whenever I was in Hong Kong during Mid-Autumn Festival, baked custard mooncakes from Peninsula Hotel
And when they started participating in mooncakes fair in Singapore, I was so happy I could buy it without having to travel all the way to Hong Kong
Now, I am even happier, because I can just travel to my kitchen to get it, and without having to spend a bomb, I can get even more LOL

 


Big thank you to Zoe from Bake for Happy Kids for sharing such a great recipe. It's indeed so similar to the original one! And the great news is, it's not as sweet!
The only downside and concern of those yummy festive treats sold for Mid-Autumn Festival is the sugar level consumed in each bite, and this one definitely makes me feeling less guilty :)

Okay, not so good news was again, it's my carelessness and laziness..
Zoe has mentioned about weighing the dough using the mould, but I skipped that, and jumped into my own conclusion that it should be the same weight as how I did my double chocolate snowskin mooncakes as I used the same mould. I was wrong big time!

After I shaped them, I found out that the balls were too big for the mould. I was like, oh no! But of course I couldn't unwrap the balls, so I just went ahead pushing the poor giant balls into the too tight mould and look at my moonies, they have something in common with macaron, they have feet! LOL

Anyway, inner beauty plays a big role here. What it shows outside doesn't matter anymore once you sink your teeth in it. Oh so yummy! :)


 
 
I was not sure why the pockets on both sides of the custard filling. Perhaps I didn't wrap the filling tight enough there's space in between?
 


Here's the recipe for this super duper yummy total indulgence...

What you need:

For the custard filling:
(about 300g)

25g softened butter
60g caster sugar
3 yolks from large eggs, roughly beaten
1 tbsp condensed milk
40ml cream with 35% fat content
60ml coconut milk
20g plain flour
15g custard powder
10g tapioca flour

Method:
  1. Combine plain flour, custard powder and tapioca flour in a bowl
  2. Beat butter and sugar until light and combined with electric mixer. While beating, add in yolks one at a time until combined. Add in condensed milk, cream and coconut milk. Sift flour mixture into the yolks mixture and mix til combined
  3. Pour the mixture into a heat resistant container and steam over medium heat for 25mins, stir every 5mins. Set aside to cool
  4. Knead dough til smooth. Wrap in the cling wrap and chill in the fridge for a maximum of a week

For the skin:
(about 24 mini mooncakes while I had 9 giant balls)

100g softened butter
30g Crisco shortening
90g icing sugar
1 egg, roughly beaten
220g plain flour
35g custard powder
1/4 tsp baking powder

Method:
  1. Beat butter, shortening and sugar til light and fluffy with electric mixer. While beating, add in beaten eggs gradually til combined
  2. Sift plain flour, custard powder and baking powder into the butter mixture and mix til incorporated. Mix together by hand to form a dough
  3. Wrap with cling wrap and let it rest in the fridge for an hour at least

Egg wash:
Whisk together with fork:
1 egg yolk
1 tbsp milk

To assemble:
  1. Please do not follow me, don't skip this step -> test the amount of dough and filling required to fill in each mould by fill the mould with the maximum amount of skin dough that you can fill and weigh the piece. Use 60% for the skin and 40% for the filling like how I usually do for mooncakes. Want to challenge yourself with 60% filling and 40% skin? It's all up to your choice, but it's definitely tougher to wrap
  2. After you're done with weighing the balls for filling and skin, start wrapping them into balls
  3. Place each ball into a lightly floured mooncake mould, press gently until all sides of the mould are fully filled. Release from the mould and place them onto a lined baking sheet
  4. Preheat oven to 170degC. Brush with a thin layer of egg wash and bake for 25mins (mine was 30mins and I chilled them in the fridge for a mere 15mins prior to baking to minimize cracks. Mine cracked a little but it shrank back after cooled)
  5. Allow the baked mooncakes to cool for 10mins on the baking sheet and then transfer them on the cooling rack to cool completely
  6. Allow them to rest in the room temperature before serving. Freshly baked, they were like cookies with filling. Mine turned moist and tender after 24 hours


I'm joining Best Recipes for Everyone August 2014 Event Theme: Dim Sum hosted by Fion XuanHom's Mom

 
 
TO ALL, HAPPY MID AUTUMN FESTIVAL 2014!

Cappucino Cheese Jelly MooncakeS

This is the first time I made jelly mooncakes
It's easy and since I love coffee and cheese, I definitely think this is one yummy dessert :)

One hiccup, I forgot that the mould is the regular mooncake size, not those mini sizeI usually use. I prepared the filling using mini muffin moulds!
So, I ended up stacked 2 pieces of filling together, hence the hexagon shape hahahah...
Luckily it's just for my own consumption LOL



 
 
 
For filling:
 
What you need:
 
3 1/2 tbsp water
2/3 cup fresh milk
50g sugar
1 tsp agar-agar-powder
50g cream cheese, beat with mixer to soften
 
Method:
  1. Bring water, milk, sugar and agar powder to the boil in a pot
  2. Add softened cream cheese and whisk continuously to prevent lumps from forming
  3. Turn off heat and pour into muffin pans
  4. Leave to cool until set, then chill in the fridge
For skin:

What you need:

1 3/4 cups water
70g sugar
2 1/2 tsp agar-agar powder
1 1/2 tsp instant coffee ( mixed with 3 1/2 tbsp hot water)

Method:
  1. Bring water, sugar and agar powder in a pot to boil
  2. Turn off heat and add instant coffee mixture
  3. Stir continuously
To assemble:
  1. Rinse the mould with water, let the drops of water stay there (this helps in easier unmoulding)
  2. Pour jelly skin, about 3/4 cm. When it almost sets, place filling on it and immediately pour the remaining jelly skin til the mould is full
  3. Leave to set and chill in the refrigerator. Once chilled, unmould and serve

I love the sensation of coffee and cheese mixed together in my mouth, so yummy!
It's not overly sweet, too. One thing you won't be able to get with any other mooncake LOL
I am thinking to mix in some Kahlua in the coffee jelly, yum yum yum... Next time!
And of course I will remember to use regular size muffin tray for the filling hahaha...


 
 
I'm joining Best Recipes for Everyone August 2014 Event Theme: Dim Sum hosted by Fion XuanHom's Mom



Thursday, September 4, 2014

Double Chocolate Snowskin Mooncakes

Sharing with you all my first mooncake of the year. There are two more lining up LOL

This was Abby's request, my chocolate addict lil girl :)
She wanted a pure chocolate filling without any lotus paste added
So I searched for the recipe and I found one. So I gave a try


 
 
 
I was pretty pleased with the result. The skin was the recipe I all along used and the filling was super chocolaty and yummy. It's really sticky though. It's better after keeping them in the fridge but once out, it turned sticky pretty fast
 
What you need:
 
For the snowskin you may view HERE
 
For the chocolate filling:
(source: Abbiecooking)
 
What you need:
 
A
2 tbsp fresh milk + 1 tbsp Baileys
50g icing sugar
200g semi sweet chocolate chips (you may use dark chocolate, too according to your preference)
 
B
2 egg yolks + 1 tbsp fresh milk + 1 tbsp custard powder, lightly whisk
 
Method:
  1. In a double boiler, heat milk, baileys and icing sugar. Remove from heat once hot and melted then add in chocolate, melt completely
  2. Pour B slowly and stir. Put back in double boiler and stir til thickened
  3. Cool down and keep in the fridge for a minimum of 2 hours
  4. Once firm, weigh according to the mould used and shape into balls
  5. Keep it in the fridge til ready to assemble
 
Note:
***I weighed 35g for the skin and 30g for the filling
***After I shaped the filling into balls, I kept them in the freezer instead for 30mins before assembling (Singapore is just too hot and humid the balls got sticky real fast!)
 
 
 
 
To those chocolate fanatics, this is a must try. It's so chocolaty I felt like eating chocolate bar, the softer version :)
 
I'm joining Best Recipes for Everyone August 2014 Event Theme: Dim Sum hosted by Fion XuanHom's Mom
 
 

Sunday, August 31, 2014

AFF Taiwan: Stuffed Tofu Soup, Blog 4th Anniversary & Giveaway

My last submission for this month Asian Food Fest - Taiwan
Saw this at Peng's Kitchen and immediately I gave it a try. Very satisfied with the result, tasty hearty dish eaten with rice or on its own :)


 
 
What you need:
 
4 blocks of small firm tofu
200g fish paste
200g squid paste
200g minced pork
4 shitake mushroom, finely diced (I grinded)
1 tsp grated ginger
1 tsp sugar
1 tsp pepper (I used 1/2)
1 tsp sesame oil
1 tsp salt
1 tsp light soya sauce
2 stalks spring onion - chopped
2 tsp Chinese parsley - chopped (I skipped)
2 tsp potato starch
 
Broth:
4 cups stock
2 tbsp. fried shallot
1 tsp pepper (I used 1/2)
1/2 tsp salt
1 tsp sesame oil
 
Method:
  1. For the broth, mix everything in a pot and bring to boil
  2. Marinate minced pork with grated ginger, pepper, sugar, sesame oil, salt and soya sauce
  3. Stir in potato starch, spring onion and parsley, stir til sticky. Stir in chopped mushroom. Set aside for at least 30mins
  4. Combine fish and squid paste, set aside
  5. Cut tofu in quarters. Deep fry til golden brown. Drain and cool completely
  6. Slit at the cut side and scoop out some of the tofu to make a pocket
  7. Fill in pocket with marinated meat. Put a thick layer of fish paste mixture to seal the cut side completely. Do the same for all the fried tofu
  8. Cook the stuffed tofu into the boiling broth for 10mins over medium heat til well cooked
  9. Scoop out tofu and place onto serving bowl. Pour over the broth. Sprinkle some spring onion and fried onion. Enjoy! :)
 
 
 
I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies
 
 
Okay, now an announcement... This month of August is my 4th year of blogging, to be exact is 14 August :)
I was in my deepest stage of blogging blue on that very day I didn't post anything about it. I didn't even bake anything special LOL
Since today is the last day in August, and I am now in the mood of typing, today is the day to share with you all :)
 
Just like the previous years, I feel grateful and blessed to be able to reach another year of sharing and learning my passion and meeting many wonderful bakers and cooks
My initial intention of creating this blog was just to have an e-recipe book. And it has been surprisingly leading me to many wonderful unexpected surprises!
 
For all my readers, thank you so much for the support all along!
My hope is that this blog is not only useful to me, but also others :)
 
If I can mention things I need to improve in the future...
First, I will try to be more consistent in the participation for whatever events I have decided to join in - I have been lacking, not in all, but some of them - yes. And deep inside my heart, I really wish I could join in even more events! Ah, if only one day has 48 hours instead LOL
Second, my apology for those diligently visit my blog, leave comment. I really genuinely appreciate it. I will try hard to blog hopping more often in regular basis! :)
 
 
Now, to welcome the beginning of the journey of my fifth year, I have just created my Facebook page. The link is HERE 
Don't laugh, I know I'm very late. But late is always better than never, right? LOL
For those who have liked the page, thank you very much! :)
 
 
Okay, to share my excitement, I have giveaway courtesy of Lee Kum Kee!
Who doesn't know Lee Kum Kee? With so many products - sauces, premixes, etc., the name is well known island wide and even other countries
 
Lee Kum Kee has been so generous by sending me a hamper of their products. Really love the pair of bottled tomato ketchups. Cute, isn't it? :)
The teriyaki marinade and the ketchup are the latest products released in the month of June this year
 
They claim that the teriyaki marinade filled with white toasted sesame seeds and no preservatives added. And with just a spoonful, you can get a restaurant quality dish with the sweet and savoury teriyaki flavour
 
As for the bottled tomato ketchup, it is made with red ripe tomatoes, has no added preservatives and no artificial flavouring. And it's halal too
The design is eye catching and appeal to children. Its easy squeeze bottles allow parents and children to create instant food art by making cartoon characters, adding final touches with the ketchup
 
 
 
 
So glad to announce that I have 3 sets of this hamper to give away :)
My apology though, that it's only for Singaporean readers
 
How you can join:
  1. Like my Facebook page HERE
  2. Leave a comment below: "I want to win Lee Kum Kee hamper!" with your name & email address
The giveaway will open for one week. Closing date will be on 7 September and the winners will be announced on the following day,  Monday 8 September and I will email each winner for the mailing address. The hampers will be delivered to your doorstep
Please note that the hamper doesn't come with the red bamboo box, but it'll be inside a gold paper bag instead
 
 
So, what are you waiting for? Come join the giveaway! :)
 

Saturday, August 30, 2014

Product Review: Bosch MaxoMixx Hand Blender & Tionk Butter Cake

I'm so excited and honoured to get the opportunity to have Bosch sent me one of their latest kitchen gadget, MaxoMixx Hand Blender model MSM87180, delivered right to my doorstep!

I never expect it comes in such a big box :)
 
 
When I opened it up, I was like - whoaaaa! LOL
 
 
This multi tasking set comes with different attachments with different functions, such as chopping, blending, whisking, grinding, and even crushing ice!
I really love the base unit. Shiny silver metallic colour, very classy!
 
Before I decided which one I would use first, I took out the whole set and explored each and every part of it. It looks complicated but believe me, it's very easy to use!
I am one gadget idiot, and it took minutes for me to understand how it works
 
 
The hand blender is so sturdy and nice looking too. Love it!


This release button has another one at the other side and to press together to operate. It works so easily!


On button. It has turbo speed function too


Adjustable speed control


Universal cutter L and XL



The ice crush blade


Blender jug and whisk, and look at the hand blender blade just behind the jug
 
 
Okay. Now time to decide what to make. I had quite a few in mind, but I finally baked the popular tionk butter cake by Fiona Lau
 
What is tionk? It actually is typical butter cake - with a softer and fluffier in texture
It bounces back whenever pressed, hence the name. Cute, isn't it? :)
I was really curious because of the rave reviews. After I had my first bite, I understand why it's so popular. It's soft, fluffy, buttery, so delicious, so addictive!
 
My all time favourite butter cake I always use is HERE
It's actually very similar to this butter cake, if I can't say exactly the same LOL
The only difference is the dairy used. It uses milk instead of whipping cream
Anyway, both are equally fabulous. The usage of whipping cream here is a great idea to finish up whatever balance of whipping cream you have in the fridge
 
Why I didn't have the picture of the whole cake? Because half of it was gone in minutes - thanks to my family. Even my fussy boy loves it! He messily cut the cake himself without asking me to get another slice after he had one big slice. Look at the picture below, the bigger portion of the cake on the right had a weird shape. yes, it's his work LOL
 
 
 
 
Here's the recipe...
 
What you need:
 
240g cold unsalted butter, cut into cubes
5 large eggs
200g sugar
220g self raising flour
50ml whipping cream
1 tsp vanilla extract
 
Method:
  1. Preheat oven to 160degC. Separate the egg yolk from the whites
  2. With electric mixer, beat egg whites til frothy, add in sugar gradually, and beat til stiff peak
  3. In another bowl, beat butter til creamy and pale, add in vanilla extract and mix well
  4. Add in egg yolk one at a time and mix well
  5. Add in 1/2 of the flour, mix well. Add in whipping cream, mix and add in the remaining flour, mix
  6. Mix in 1/3 of the egg whites and stir til evenly mixed. Add in the remaining egg whites and fold gently til just incorporated
  7. Pour batter into lined 8" round pan. Tap hard the pan before putting it in the oven - at the sides and the bottom part
  8. Bake for 60-70mins til skewer comes out clean
 
So, I decided to use the whisk to beat the egg yolk mixture, while my other mixer did the egg whites. I adjusted the speed to the lowest and I pressed the on button and I was shocked. I never expect it's so powerful. I didn't need to increase the speed for this. Super like! :)
I took the picture below with my mobile phone using my other hand. Apology for the quality :)
 
 
 
 
Such a temptation - guilty pleasure! LOL
 
 
Anyone want to try?
 
 
Back to the gadget. Overall, I'm very pleased with it. And it seems that they all will work pretty hard assisting me in the kitchen LOL
Stay tuned for more recipes using the hand blender set in the coming months :)
 
 
This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe
 
 
 
You see the tionk tionk cake? :)
video
 

Friday, August 29, 2014

Bake Along #67 Plum Tartlets (Back In The Day Bakery)

Cakey tart? How is the texture? I have to try this! - my thought about the 67th bake for Bake Along
So I did today, and let me tell you, my diet was gone into the deepest drain today!
It was really good I ate THREE in a day! I felt so guilty I just had my evening exercise LOL

It looks just like cupcakes, but once you sink your teeth in it, you will have crumbly buttery moist sweet yummy tart. Not the usual tart, this has a cake like texture
And with the tang from the plum, it's perfect! Yum yum yum...




I followed the recipe posted by Zoe from Bake for Happy Kids. Thanks Zoe, you have made my life so much easier! :)

What you need:

150g plain flour
1/2 tsp baking powder
1/4 tsp ground cardamom (I used cinnamon)
1/8 tsp fine sea salt (I skipped as I used salted butter)
125g unsalted butter, room temperature (I used salted)
1 large egg yolk
40g caster sugar
1/2 tsp vanilla extract
lemon zest from 1 lemon
2 plums, pitted and sliced (I used red plum)
2 tbsp brown sugar (I used Demerara sugar)
icing sugar for dusting

Method:
  1. Preheat oven to 180degC. Line 6 cups of a muffin tray
  2. Cream butter until pale and fluffy (about 2mins on medium high speed)
  3. Add in egg yolk, sugar, vanilla, lemon zest and beat til mixture is light in color
  4. In a separate bowl, mix flour, baking powder, cardamom (for me it's cinnamon) and salt (for those using unsalted butter)
  5. Reduce speed to low and add sifted flour mixture in thirds, mixing til just incorporated, do not overmix
  6. Divide the batter evenly among the 6 muffin cups. Place plum slices in each cup, pressing lightly into the batter. Sprinkle the tops with brown sugar (for me it's Demerara sugar)
  7. Bake for 25mins (mine was 30mins) until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar just before serving

 
 
 
 
My weekend indulgence started early this week :)
 
 
 
Also this post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe
 
 
 

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