tag:blogger.com,1999:blog-42863044418081478492024-03-19T14:53:30.535+11:00Jenny loves to eatoink oink!Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4286304441808147849.post-82735240841654444312020-07-21T22:52:00.001+10:002020-07-21T22:52:35.669+10:00The highly coveted ONDEH ONDEH cake!<div class="separator" style="clear: both; text-align: justify;"><font face="inherit"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9ywT3Ch9u2UIsMHDQ7Y4CzB_QQBRR2I8yyJ4W6uh58U5wrNrzS97PntNiyNXzebjf8ebocW_taWeglo9dxRkoKERuvbr3yMFXtJ1Z3kEXwhpNPl3OgmUW4y2bBy1gV71jSQbtu_x1Qfc/w586-h781/fullsizeoutput_3718.jpeg" width="586" /></font></div><div class="separator" style="clear: both; text-align: justify;"><font face="inherit"><br /></font></div><div style="text-align: justify;"><font face="inherit">Here is one of the most sought after cakes amongst Malaysians and Singaporeans in recent years. </font></div><div style="text-align: justify;"><font face="inherit"><br /></font></div><div style="text-align: justify;"><font face="inherit">In my earlier posts, I attempted at making the <a href="https://jennylovestoeat.blogspot.com/2017/11/ondeh-ondeh-cupcakes.html">Ondeh Ondeh Cupcake</a> and it turned out pretty good. Then I saw an Ondeh Ondeh cake my friend made, it looked so moist and needless to say, I asked for the recipe!! :D</font></div><div style="text-align: justify;"><font face="inherit"><br /></font></div><div style="text-align: justify;"><font face="inherit">As expected from the photos, this cake is so better than the cupcake version. It is more moist compared to the cupcake and I do love the palm sugar cream filling that really completes the panda sponge.</font></div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><font face="inherit"><span style="background-color: white; text-align: start;">
<font color="#030303"><span style="caret-color: rgb(3, 3, 3); white-space: pre-wrap;">Ingredients for cake :
3 tbsp corn oil (玉米油)
4 tbsp pandan juice (班兰汁)
1 tbsp (15 g) caster sugar (细砂糖)
60g (1/2 cup) plain flour(普通面粉)
2 tbsp corn starch(玉米粉)
3 egg yolks (蛋黄)
3 egg whites (蛋白)
55g (1/4 cup) caster sugar (细砂糖)
Filling (馅料):
65g palm sugar / gula Melaka(椰糖)
1/4 tsp salt (盐)
3 tbsp water(水)
2 pandan leaves (班兰叶)
1/2 grated coconut (半粒白椰丝)
Gula Melaka syrup (椰糖糖浆):
65g palm sugar / gula Melaka(椰糖)
3 tbsp water(水)
1 pandan leaf, knotted (1片班兰叶,打结)
2 tbsp coconut milk (椰浆)
2 tsp corn starch (玉米粉)
1 tbsp water
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</span><span style="background-color: white; caret-color: rgb(3, 3, 3); color: #030303; text-align: start; white-space: pre-wrap;">250ml dairy whipping cream (动物性鲜奶油)
3tbs Gula Melaka syrup</span></font></div><div style="text-align: justify;"><font face="inherit"><span style="background-color: white; caret-color: rgb(3, 3, 3); color: #030303; text-align: start; white-space: pre-wrap;">
1/2 grated coconut (半粒白椰丝)
1/4 tsp salt (盐)
1 pandan leaf(班兰叶)</span></font></div><div style="text-align: justify;"><font face="inherit"><span style="background-color: white; caret-color: rgb(3, 3, 3); color: #030303; text-align: start; white-space: pre-wrap;"><br /></span></font></div><div style="text-align: justify;">For instructions, please see video: <font style="text-align: center;"><a href="https://www.youtube.com/watch?v=2n_7rAN4o_I">Coconut Pandan Cake With Gula Melaka / Ondeh Ondeh Cake 班兰椰糖蛋糕</a></font></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><font face="inherit"><br /></font></div><div style="text-align: justify;"><i><font face="inherit">Tip no.1 - use a wisk as shown in stead of spatula...I used a spatula the second time making this cake and it didn't turn out as well. I think this method took out too much of the air.</font></i></div><div style="text-align: justify;"><i><font face="inherit"><br /></font></i></div><div style="text-align: justify;"><i><font face="inherit">Tip no.2 - another error I made...Don't use non-stick tins as the cake can't climb hence the sponge becomes dense and collapse.</font></i></div><div style="text-align: left;"><font face="inherit"><br /></font></div><div style="text-align: left;"><font face="inherit">Enjoy!! :D</font></div><div><font face="inherit"><br /></font></div><div><font face="inherit"><br /></font></div><div><br /></div></div></div>Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-38825611336615847752020-06-21T15:32:00.000+10:002020-06-21T15:32:40.170+10:00The Best New York Cheesecake in Melbourne?<div class="separator" style="clear: both; text-align: left;">
<img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-6nrSDVPgXlHwABhRECWd0dwtWjiW5sn0JpZ1nhqfm58lhFJTl8kc99jffZwrrdTEjhnVQtRQ2Z1Rt-cPYRW8utyG6hxLOonzehnCRmmG89a6eDMTGHTuEhK8UWt7zgzjNOcLzuB85Ro/s640/IMG_7457.JPG" width="480" /></div>
<br />Here's another recipe to keep FOREVER!!<div>Donkey years ago, before we were married and had a child, it was our routine on a Friday night after work to hang out at Borders, reading magazines and enjoying a generous slice of NY cheesecake. Those were the day!! :D<div><br />Though I'd actually discovered where Borders sourced their cheesecake from and have purchased directly from the factory, I've been in search for a recipe that can at least closely replicate that and I think I've now found it. It was titled "The Best New York Cheesecake"...it sure is!! Hope you enjoy it as much as me. This definitely brings back memory.</div><div><br /></div><div>
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</span><span style="background-color: white; font-family: inherit;"><span style="color: #030303; white-space: pre-wrap;"><b style="caret-color: rgb(0, 0, 0); color: black; font-family: lora, serif; white-space: normal;">Ingredients</b></span></span><br /><br />
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<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">Ø18cm </span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">120g biscuits</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">60g melted butter</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">400g creamcheese (Full fat)</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">120g granulated sugar</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">200g sour cream or 100g heavy cream + 100g yogurt</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">150ml heavy cream</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">2 eggs</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">2tbsp corn starch</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">1.5tbsp vanilla extract</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">1/4 lemon juice</span></li>
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<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">Conversion guide</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.</span></li>
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<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.</span></li>
</ul>
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<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;">18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times</span></li>
<li><span style="background-color: white; color: #030303; font-family: roboto, arial, sans-serif; white-space: pre-wrap;"> 180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.</span></li>
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<span style="font-family: inherit;">Instructions</span></h3>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial; font-size: 16px;">* Preheat oven to </span><span style="caret-color: rgb(51, 51, 51); color: #333333; font-family: "helvetica neue", helvetica, arial;">180℃</span><span style="caret-color: rgb(51, 51, 51); color: #333333; font-family: "helvetica neue", helvetica, arial;"> </span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial; font-size: 16px;">1. Whizz 120g biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin.</span><br /><span style="color: #333333; font-family: "helvetica neue", helvetica, arial;"><span style="caret-color: rgb(51, 51, 51);"><br /></span>2. Mix with 60g melted butter and press into the base of a 18cm cake tin. Rub extra butter around the inside of the pan and place <span style="caret-color: rgb(51, 51, 51);">baking</span> paper inside so that the cheesecake doesn't stick to the pan. </span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;"><span style="caret-color: rgb(51, 51, 51);">3. Wrap aluminium foil around the base of the cake tin for a water bath.</span></span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;">4. In a bowl, place the cream cheese and granulated sugar together. Using a hand held whisk combine the sugar and cream cheese until smooth.</span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;">5. Then add the sour cream into the mixture and combine until smooth.</span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;">6. Next add the heavy cream into the mixture and combine until smooth.</span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;">7. Add the eggs into the cream cheese mixture and combine until smooth.</span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;"><span style="caret-color: rgb(51, 51, 51);">8. Add vanilla extract and mix. </span></span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;">9. Squeeze a quarter of a lemon juice into mixture and mix.</span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;">10. Pour cream cheese mixture into the cake tin. </span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;">11. Sit the cake tin on a baking tray and add hot water to the tray. Make sure the tray is in the oven before you add the hot water! </span></div>
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<span style="color: #333333; font-family: "helvetica neue", helvetica, arial;">12. Bake in a convention oven at 180℃ for 30min then reduce the temperature to 150</span><span style="caret-color: rgb(51, 51, 51); color: #333333; font-family: "helvetica neue", helvetica, arial;">℃ and bake for another 30min. Turn off the oven and leave cheesecake in the oven for 1 hour. Let it cool and refrigerate for 6 hours or best overnight.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuLQpBTULm6jQjOVylTRagDK8Zovt3SqYI68HRmWCyOMRakBrksegZREzNOZFNNVsWPQ7FIfBgFsxYdBtyIxQkjGEaZ-PrVB4pnXdyqdgk5keuLWVy2eUMg4s5wp-zWkxtXgJKWaXbFOl/s1600/IMG_7460.JPG" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuLQpBTULm6jQjOVylTRagDK8Zovt3SqYI68HRmWCyOMRakBrksegZREzNOZFNNVsWPQ7FIfBgFsxYdBtyIxQkjGEaZ-PrVB4pnXdyqdgk5keuLWVy2eUMg4s5wp-zWkxtXgJKWaXbFOl/s640/IMG_7460.JPG" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVURf03K0KR5YU7FxltGQ0HKw_n6xcSTHndmiVQeYQl5dFCuRAJgcoMcp12MKJ339-qLyX7mxhyevxgw8MEyayxRt5NyKj2yUE1jRfMM8uKFLRXvlHzieypPSgk0j_0wmzjYAp2lwG0hY/s1600/IMG_7459.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVURf03K0KR5YU7FxltGQ0HKw_n6xcSTHndmiVQeYQl5dFCuRAJgcoMcp12MKJ339-qLyX7mxhyevxgw8MEyayxRt5NyKj2yUE1jRfMM8uKFLRXvlHzieypPSgk0j_0wmzjYAp2lwG0hY/s640/IMG_7459.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuLQpBTULm6jQjOVylTRagDK8Zovt3SqYI68HRmWCyOMRakBrksegZREzNOZFNNVsWPQ7FIfBgFsxYdBtyIxQkjGEaZ-PrVB4pnXdyqdgk5keuLWVy2eUMg4s5wp-zWkxtXgJKWaXbFOl/s1600/IMG_7460.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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</div></div>Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-41526985902835484592020-06-08T00:18:00.000+10:002020-06-09T23:19:24.511+10:00🥧 Key Lim Pie <div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtH0OrWt8BwTrg8BtTGHn2BSd15P8CJsqiq9XUN4Cge3XqD3gqIkw3pHRJdfm6cmGCQqBxVN3Te0jAE2m9fMzntnArDIRFivq_zyQmYQisIs3kYCqEVwOff7jnZhyTBDmC8978bU9p49N/s1600/IMG_7329.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37NBkQmnrzRDG_7WqO92j6kGsw8sG8TDXQM4me5CGd7fxs5yiU49L65N0ZEzRUuOf3f9AB1jLDOSi4CbStPxqBDb_98KHUShoebCPDcLklPfphhDzoTVYzyF-aAVS7Y0SIx8hk_7oph8h/s640/IMG_7427.JPG" width="640" /></div>
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I often see in movies, people ordering Key Lim Pie at diners but it was only until a year ago I had my first taste of it when I visited the US. I guess I wasn't sure what to expect, I'd imagined it to taste similar to a lemon tart and I was pleasantly surprised how much I enjoyed it. Totally nothing like what I had expected but when I found out its main ingredient is condensed milk 😱 the penny dropped and it's no wonder why I liked it so much. I stock pile condensed milk, I can literally eat condensed milk on its own...I have condensed milk in my milo, my coffee, my vanilla tea and even on my toast and as my son often says "don't judge me!" LOL</div>
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I'd totally forgotten about this pie after I returned from my trip and it was only until recently when this recipe popped up on my fb feed I thought I'll have a quick look at how it it made. This pie brought back fond memories and though there's so many recipes I'm yet to try I was drawn to make this because it was sooooooooooo easy and quick!</div>
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Since having my little boy I've been so time poor and feeling tired all the time, I barely have the time or desire to bake but when I come across an easy/no fuss recipe, I'm on to it!</div>
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If you're after an easy and fast dessert, this is one to have in your recipe file. It tastes delicious too says everyone who managed to get some! :D</div>
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Here's the recipe and link: <a href="https://www.bbcgoodfood.com/recipes/key-lime-pie-1">https://www.bbcgoodfood.com/recipes/key-lime-pie-1</a></div>
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<span style="font-family: inherit; font-size: medium;"><b>Ingredients</b></span></div>
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<ul class="ingredients-list__group" style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 15px; list-style: none; margin: 0px; padding: 0px;">
<li class="ingredients-list__item" content="300g Hob Nobs" itemprop="ingredients" style="box-sizing: border-box; font-size: 16px; line-height: 22px; padding: 6px 10px;"><span style="background-color: white;">300g Hob Nobs </span></li>
<li class="ingredients-list__item" content="150g butter, melted" itemprop="ingredients" style="box-sizing: border-box; font-size: 16px; line-height: 22px; padding: 6px 10px;"><span style="background-color: white;">150g <a aria-describedby="gf-tooltip-0" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/butter" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;">butter</a></span><div aria-hidden="true" class="gf-tooltip" id="gf-tooltip-0" role="tooltip" style="border-bottom-left-radius: 10px; border-bottom-right-radius: 10px; border-top-left-radius: 10px; border-top-right-radius: 10px; border: 2px solid rgb(127, 126, 125); bottom: 18px; box-sizing: border-box; left: 21.5px; margin-bottom: 15px; margin-left: -175px; opacity: 0; position: absolute; transition: 0.3s, 0.3s 0.3s; visibility: hidden; width: 354px; z-index: 8999700;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-0" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/butter" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
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<div class="gf-tooltip__content" style="box-sizing: border-box; padding: 5px 10px;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-0" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/butter" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
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<div class="gf-tooltip__text" style="box-sizing: border-box;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-0" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/butter" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
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<article class="node node-glossary-item node-teaser node-teaser clearfix main row grid-padding" id="node-261201" role="main" style="background-image: none; border-bottom-color: rgb(216, 216, 216); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; clear: left; font-size: 12px; line-height: 15px; margin: 0px auto; min-width: 0px; padding: 10px 6.59375px; position: relative; width: 330px;"><span style="background-color: white;"><a aria-describedby="gf-tooltip-0" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/butter" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a></span><div class="node-image" style="box-sizing: border-box; float: left; height: 75px; margin: 0px 10px 0px 0px; position: relative; width: 75px;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-0" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/butter" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><a href="https://www.bbcgoodfood.com/glossary/butter" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none;"><img alt="Butter" height="100" src="https://www.bbcgoodfood.com/sites/default/files/styles/bbcgf_thumbnail_search/public/glossary/butter.jpg?itok=WmVkxpe0" style="border: 0px; box-sizing: border-box; display: block; height: auto; max-width: 100%;" title="Information on butter and how to use it in your cooking" width="100" /></a></span></div>
<span style="background-color: white;">
<h2 class="node-title node-glossary-title" style="box-sizing: border-box; display: inline-block; font-family: SerifaBT-Light, Georgia, "Times New Roman", Times, serif; font-size: 20px; font-weight: 400; line-height: 1.1; margin: 0px; padding: 0px; text-rendering: optimizeLegibility;">
<a href="https://www.bbcgoodfood.com/glossary/butter" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none; transition: 75ms linear;"></a></h2>
<span class="fonetic text-style-alt" style="border-left-color: rgb(216 , 216 , 216); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(216 , 216 , 216); border-right-style: solid; border-right-width: 1px; box-sizing: border-box; font-family: "georgia" , "times new roman" , "times" , serif; font-style: italic; padding: 0px 0.5em;"></span></span><div style="box-sizing: border-box; font-size: 13px; line-height: 18px; margin-top: 5px; overflow: hidden; padding-bottom: 0px;">
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</article></div>
<div class="gf-tooltip__tip" style="border-left-color: transparent; border-left-style: solid; border-right-color: transparent; border-right-style: solid; border-top-color: rgb(127, 126, 125); border-top-style: solid; border-width: 10px 10px 0px; bottom: -12px; box-sizing: border-box; content: ""; height: 0px; left: 175px; margin-left: -10px; position: absolute; width: 0px;">
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<span style="background-color: white;">
, melted</span></li>
<li class="ingredients-list__item" content="1 x 397g can condensed milk (we used Nestlé)" itemprop="ingredients" style="box-sizing: border-box; font-size: 16px; line-height: 22px; padding: 6px 10px;"><span style="background-color: white;">1 x 397g can condensed milk (we used Nestlé)</span></li>
<li class="ingredients-list__item" content="3 medium egg yolks" itemprop="ingredients" style="box-sizing: border-box; font-size: 16px; line-height: 22px; padding: 6px 10px;"><span style="background-color: white;">3 medium egg yolks</span></li>
<li class="ingredients-list__item" content="finely grated zest and juice of 4 limes" itemprop="ingredients" style="box-sizing: border-box; font-size: 16px; line-height: 22px; padding: 6px 10px;"><span style="background-color: white;">finely grated zest and juice of 4 <a aria-describedby="gf-tooltip-1" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--2 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;">limes</a></span><div aria-hidden="true" class="gf-tooltip" id="gf-tooltip-1" role="tooltip" style="border-bottom-left-radius: 10px; border-bottom-right-radius: 10px; border-top-left-radius: 10px; border-top-right-radius: 10px; border: 2px solid rgb(127, 126, 125); bottom: 18px; box-sizing: border-box; left: 19.5px; margin-bottom: 15px; margin-left: -175px; opacity: 0; position: absolute; transition: 0.3s, 0.3s 0.3s; visibility: hidden; width: 354px; z-index: 8999700;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-1" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--2 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
<br />
<div class="gf-tooltip__content" style="box-sizing: border-box; padding: 5px 10px;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-1" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--2 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
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<div class="gf-tooltip__text" style="box-sizing: border-box;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-1" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--2 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
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<article class="node node-glossary-item node-teaser node-teaser clearfix main row grid-padding" id="node-260256" role="main" style="background-image: none; border-bottom-color: rgb(216, 216, 216); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; clear: left; font-size: 12px; line-height: 15px; margin: 0px auto; min-width: 0px; padding: 10px 6.59375px; position: relative; width: 330px;"><span style="background-color: white;"><a aria-describedby="gf-tooltip-1" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--2 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a></span><div class="node-image" style="box-sizing: border-box; float: left; height: 75px; margin: 0px 10px 0px 0px; position: relative; width: 75px;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-1" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--2 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><a href="https://www.bbcgoodfood.com/glossary/lime" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none;"><img alt="Lime" height="100" src="https://www.bbcgoodfood.com/sites/default/files/styles/bbcgf_thumbnail_search/public/glossary/lime.jpg?itok=JM_28nmD" style="border: 0px; box-sizing: border-box; display: block; height: auto; max-width: 100%;" title="The same shape, but smaller than lemons, with a bright green, fairly smooth skin, limes are a highly aromatic fruit" width="100" /></a></span></div>
<span style="background-color: white;">
<h2 class="node-title node-glossary-title" style="box-sizing: border-box; display: inline-block; font-family: SerifaBT-Light, Georgia, "Times New Roman", Times, serif; font-size: 20px; font-weight: 400; line-height: 1.1; margin: 0px; padding: 0px; text-rendering: optimizeLegibility;">
<a href="https://www.bbcgoodfood.com/glossary/lime" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none; transition: 75ms linear;"></a></h2>
<span class="fonetic text-style-alt" style="border-left-color: rgb(216 , 216 , 216); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(216 , 216 , 216); border-right-style: solid; border-right-width: 1px; box-sizing: border-box; font-family: "georgia" , "times new roman" , "times" , serif; font-style: italic; padding: 0px 0.5em;"></span></span><div style="box-sizing: border-box; font-size: 13px; line-height: 18px; margin-top: 5px; overflow: hidden; padding-bottom: 0px;">
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</article></div>
<div class="gf-tooltip__tip" style="border-left-color: transparent; border-left-style: solid; border-right-color: transparent; border-right-style: solid; border-top-color: rgb(127, 126, 125); border-top-style: solid; border-width: 10px 10px 0px; bottom: -12px; box-sizing: border-box; content: ""; height: 0px; left: 175px; margin-left: -10px; position: absolute; width: 0px;">
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<span style="background-color: white;">
</span></li>
<li class="ingredients-list__item" content="300ml double cream" itemprop="ingredients" style="box-sizing: border-box; font-size: 16px; line-height: 22px; padding: 6px 10px;"><span style="background-color: white;">300ml double cream</span></li>
<li class="ingredients-list__item" content="1 tbsp icing sugar" itemprop="ingredients" style="box-sizing: border-box; font-size: 16px; line-height: 22px; padding: 6px 10px;"><span style="background-color: white;">1 tbsp icing sugar</span></li>
<li class="ingredients-list__item" content="extra lime zest, to decorate" itemprop="ingredients" style="box-sizing: border-box; font-size: 16px; line-height: 22px; margin-bottom: 0px !important; padding: 6px 10px;"><span style="background-color: white;">extra <a aria-describedby="gf-tooltip-2" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--3 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;">lime</a></span><div aria-hidden="true" class="gf-tooltip" id="gf-tooltip-2" role="tooltip" style="border-bottom-left-radius: 10px; border-bottom-right-radius: 10px; border-top-left-radius: 10px; border-top-right-radius: 10px; border: 2px solid rgb(127, 126, 125); bottom: 18px; box-sizing: border-box; left: 15px; margin-bottom: 15px; margin-left: -175px; opacity: 0; position: absolute; transition: 0.3s, 0.3s 0.3s; visibility: hidden; width: 354px; z-index: 8999700;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-2" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--3 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
<br />
<div class="gf-tooltip__content" style="box-sizing: border-box; padding: 5px 10px;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-2" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--3 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
<br />
<div class="gf-tooltip__text" style="box-sizing: border-box;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-2" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--3 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><br /></span>
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<article class="node node-glossary-item node-teaser node-teaser clearfix main row grid-padding" id="node-260256" role="main" style="background-image: none; border-bottom-color: rgb(216, 216, 216); border-bottom-style: dashed; border-bottom-width: 1px; box-sizing: border-box; clear: left; font-size: 12px; line-height: 15px; margin: 0px auto; min-width: 0px; padding: 10px 6.59375px; position: relative; width: 330px;"><span style="background-color: white;"><a aria-describedby="gf-tooltip-2" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--3 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a></span><div class="node-image" style="box-sizing: border-box; float: left; height: 75px; margin: 0px 10px 0px 0px; position: relative; width: 75px;">
<span style="background-color: white;"><a aria-describedby="gf-tooltip-2" class="ingredients-list__glossary-link tooltip-processed" data-tooltip-content="#ingredients-glossary--3 > article" data-tooltip-flyout="true" data-tooltip-hide-delay="200" data-tooltip-width="350" href="https://www.bbcgoodfood.com/glossary/lime" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; position: relative; text-decoration: none;"></a><a href="https://www.bbcgoodfood.com/glossary/lime" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none;"><img alt="Lime" height="100" src="https://www.bbcgoodfood.com/sites/default/files/styles/bbcgf_thumbnail_search/public/glossary/lime.jpg?itok=JM_28nmD" style="border: 0px; box-sizing: border-box; display: block; height: auto; max-width: 100%;" title="The same shape, but smaller than lemons, with a bright green, fairly smooth skin, limes are a highly aromatic fruit" width="100" /></a></span></div>
<span style="background-color: white;">
<h2 class="node-title node-glossary-title" style="box-sizing: border-box; display: inline-block; font-family: SerifaBT-Light, Georgia, "Times New Roman", Times, serif; font-size: 20px; font-weight: 400; line-height: 1.1; margin: 0px; padding: 0px; text-rendering: optimizeLegibility;">
<a href="https://www.bbcgoodfood.com/glossary/lime" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none; transition: 75ms linear;"></a></h2>
<span class="fonetic text-style-alt" style="border-left-color: rgb(216 , 216 , 216); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(216 , 216 , 216); border-right-style: solid; border-right-width: 1px; box-sizing: border-box; font-family: "georgia" , "times new roman" , "times" , serif; font-style: italic; padding: 0px 0.5em;"></span></span><div style="box-sizing: border-box; font-size: 13px; line-height: 18px; margin-top: 5px; overflow: hidden; padding-bottom: 0px;">
</div>
</article></div>
<div class="gf-tooltip__tip" style="border-left-color: transparent; border-left-style: solid; border-right-color: transparent; border-right-style: solid; border-top-color: rgb(127, 126, 125); border-top-style: solid; border-width: 10px 10px 0px; bottom: -12px; box-sizing: border-box; content: ""; height: 0px; left: 175px; margin-left: -10px; position: absolute; width: 0px;">
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<span style="background-color: white;">
zest, to</span> decorate</li>
</ul>
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<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial";"><span style="caret-color: rgb(51, 51, 51);"><br /></span></span></div>
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<h3 style="font-family: Lora, serif;">
<span style="font-family: inherit;">Instructions</span></h3>
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<li class="method__item" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-increment: method 1; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 16px; line-height: 1.6; margin-bottom: 20px; padding-bottom: 20px;"><div style="box-sizing: border-box; line-height: 1.5; padding-bottom: 0px; padding-top: 2px;">
Heat the oven to 160C/fan 140C/gas 3.</div>
</li>
<li class="method__item" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-increment: method 1; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 16px; line-height: 1.6; margin-bottom: 20px; padding-bottom: 20px;"><div style="box-sizing: border-box; line-height: 1.5; padding-bottom: 0px; padding-top: 2px;">
Whizz 300g Hob Nobs to crumbs in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none;">food processor</a> (or put in a strong plastic bag and bash with a rolling pin).</div>
</li>
<li class="method__item" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-increment: method 1; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 16px; line-height: 1.6; margin-bottom: 20px; padding-bottom: 20px;"><div style="box-sizing: border-box; line-height: 1.5; padding-bottom: 0px; padding-top: 2px;">
Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.</div>
</li>
<li class="method__item" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-increment: method 1; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 16px; line-height: 1.6; margin-bottom: 20px; padding-bottom: 20px;"><div style="box-sizing: border-box; line-height: 1.5; padding-bottom: 0px; padding-top: 2px;">
Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.</div>
</li>
<li class="method__item" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-increment: method 1; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 16px; line-height: 1.6; margin-bottom: 20px; padding-bottom: 20px;"><div style="box-sizing: border-box; line-height: 1.5; padding-bottom: 0px; padding-top: 2px;">
Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.</div>
</li>
<li class="method__item" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-increment: method 1; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 16px; line-height: 1.6; margin-bottom: 20px; padding-bottom: 20px;"><div style="box-sizing: border-box; line-height: 1.5; padding-bottom: 0px; padding-top: 2px;">
Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.</div>
</li>
<li class="method__item" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-increment: method 1; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 16px; line-height: 1.6; margin-bottom: 20px; padding-bottom: 20px;"><div style="box-sizing: border-box; line-height: 1.5; padding-bottom: 0px; padding-top: 2px;">
To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.</div>
</li>
<li class="method__item" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; counter-increment: method 1; font-family: "Helvetica Neue", Helvetica, Arial; font-size: 16px; line-height: 1.6; margin-bottom: 0px !important; padding-bottom: 20px;"><div style="box-sizing: border-box; line-height: 1.5; padding-bottom: 0px; padding-top: 2px;">
Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.</div>
</li>
</div>
<div>
<span style="font-family: inherit;"><br /></span></div>
** Note to self - before putting into the oven, drop the pan a couple of times to remove the air in the mixture. I realised I should have done this as soon as I opened the oven door and saw the air bubbles as you can see in the pics.<br />
<br />
<i>Enjoy!</i><br />
<br />
<img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtH0OrWt8BwTrg8BtTGHn2BSd15P8CJsqiq9XUN4Cge3XqD3gqIkw3pHRJdfm6cmGCQqBxVN3Te0jAE2m9fMzntnArDIRFivq_zyQmYQisIs3kYCqEVwOff7jnZhyTBDmC8978bU9p49N/s640/IMG_7329.JPG" width="640" /><br />
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<br />Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-21918939521045789602019-08-19T23:05:00.000+10:002019-08-19T23:05:18.797+10:00The best Chocolate Cupcakes I've ever made! 🍫 <div class="separator" style="clear: both; text-align: left;">
<img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQhtpVxJhwuWwSZxfjnVqAsTw7YQsoluf6PEsrO77O6uMU4HlQWkhecWNqU0FDlzHLmjmPV3VQfHMhEB-6tn6oT4AlvSF_BBl68Vpv-j-p5kY94smG8Of47un-wUeGFsuR31f-1Nay0Jg/s640/IMG_5419.JPG" style="font-family: inherit; text-align: left;" width="480" /></div>
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Now and then I crave for buttercream...not cakes or chocolate but buttercream!! Not just any buttercream either but the Italian buttercream using egg whites and melted sugar.</div>
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Recently I came across this awesome chocolate cupcake recipe when I googled "the best chocolate cupcakes" and found this "Easy Chocolate Cupcake" recipe from <span style="text-align: center;">sugarspunrun.com.</span></div>
<span style="font-family: inherit; font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Ingredients</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Cupcakes</span><br />
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">granulated sugar</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup + 2 Tbsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">all-purpose flour</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">natural unsweetened cocoa powder</span></span></span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="color: #ea9999; font-family: inherit;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">I'd ran out of cocoa powder so I used Yarravalley Chocolatier drinking chocolate powder instead! Makes delicious hot chocolate by the way! :D</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking powder</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking soda</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salt</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2/3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">canola oil</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">vegetable oil would also be fine</span></span></span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span style="color: #ea9999;">Instead of vegetable oil, I used coconut oil, it smelled so yummy and I really like chocolate and coconut combination. I think they work really well together.</span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">milk</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">eggs</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">lightly beaten (preferably room temperature)</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vanilla extract</span></span></span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="color: #ea9999; font-family: inherit;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Instead of vanilla extract, I used vanilla beans. </span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">hot water (or hot coffee</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">or 1 tsp instant coffee dissolved into 1 cup hot water)</span></span></span></li>
</ul>
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span>
Chocolate Buttercream Frosting</span><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salted butter</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">softened to room temperature, 2 sticks</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">powdered sugar</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cocoa powder</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vanilla extract</span></span></span></li>
</ul>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-checkbox-container" style="box-sizing: border-box;"><span style="font-family: inherit;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3-5</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">Tbsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">milk</span></span></span></li>
</ul>
<div>
<br /></div>
<h3>
<span style="font-family: inherit;">Instructions</span></h3>
<span style="font-family: inherit;">Cupcakes</span><br />
<ol>
<li><span style="font-family: inherit;"><i>Preheat oven to 350F and line muffin tin with cupcake liners (or lightly grease and flour).</i></span></li>
<li><span style="font-family: inherit;"><i>In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.</i></span></li>
<li><span style="font-family: inherit;"><i>Stir in canola oil and milk, stirring until combined.</i></span></li>
<li><span style="font-family: inherit;"><i>Add eggs, one at a time, stirring after each addition.</i></span></li>
<li><span style="font-family: inherit;"><i>Stir in vanilla extract.</i></span></li>
<li><i><span style="font-family: inherit;">Add hot water and stir until the mixture is evenly combined (it will be a thin batter. When you first add the water the batter will separate a bit, stir until it is even in texture. Be careful with the hot water as it may splatter as it is stirred). Batter will be </span><span style="box-sizing: border-box; font-family: inherit; font-weight: 700;">very thin</span><span style="font-family: inherit;">, </span><span style="box-sizing: border-box; font-family: inherit;">don't panic</span><span style="font-family: inherit;">!</span></i></li>
<li><span style="font-family: inherit;"><i>Fill prepared muffin tin cavities just over 2/3 of the way full* and bake at 350F for 18-22 minutes (use the toothpick test to check).</i></span></li>
<li><span style="font-family: inherit;"><i>Allow cupcakes to cool completely before frosting.</i></span></li>
<li><span style="font-family: inherit;"><i>Chocolate Buttercream Frosting</i></span></li>
<li><span style="font-family: inherit;"><i>In electric mixer cream butter</i></span></li>
<li><span style="font-family: inherit;"><i>Add sugar, one cup at a time until completely combined</i></span></li>
<li><span style="font-family: inherit;"><i>Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.</i></span></li>
<li><span style="font-family: inherit;"><i>Add milk, 1 Tbsp at a time and beating on medium-high speed after each addition for about 15 seconds until desired icing consistency is reached (the less milk you use, the stiffer the frosting will be).</i></span></li>
<li><span style="font-family: inherit;"><i>Pipe icing on completely cooled cupcakes and add sprinkles (if desired).</i></span></li>
<li><span style="font-family: inherit;"><i>Serve and enjoy.</i></span></li>
</ol>
<br />
<i><span style="font-family: inherit;">Notes</span><br /><span style="font-family: inherit;">*Do NOT overfill your cupcake liners or your cupcakes will sink in on themselves after baking. If you have excess batter, either discard it or make additional cupcakes but overfilling your liners is one of the surest ways to ruin your cupcakes.</span></i><br />
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<span style="font-family: inherit;"><i>To make this as a cake, lightly but thoroughly grease and flour 2 8" cake pans, divide the batter evenly between the pans and then bake on 350 for 25-35 minutes (check with toothpick at 25 minutes)</i></span><div>
<div>
<br /></div>
<span style="text-align: center;">The cupcake was certainly easy and my oh my it was super moist inside and a touch of crisp on top. It was DELICIOUS! I have say, it is THE best </span>chocolate cupcakes I've ever made. As you may have noticed I made some tweaks with the ingredients which are in pink fonts.<br />
<br />
Since the whole purpose of me baking these cupcakes was so that I can have my buttercream, I made that instead of the suggested Chocolate Buttercream Frosting. If you like the recipe to the Italian Buttercream, you can find it in my Ondeh Ondeh cupcake blog here: <a href="https://jennylovestoeat.blogspot.com/2017/11/ondeh-ondeh-cupcakes.html">https://jennylovestoeat.blogspot.com/2017/11/ondeh-ondeh-cupcakes.html</a><br />
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<span style="font-family: inherit;">If you're ever having chocolate cupcake cravings, remember this recipe, it's a keeper! I </span>don't<span style="font-family: inherit;"> think I'll use another recipe to </span>make chocolate cupcakes again. Here's a video from Sugarspunrun blog: <a href="https://sugarspunrun.com/easy-chocolate-cupcakes/" style="font-family: inherit;">https://sugarspunrun.com/easy-chocolate-cupcakes/</a></div>
<br />
You'll be inspired!!<br />
Happy baking :D<br />
<br />
ps. <span style="font-family: inherit;">Oh please excuse my poor piping, my piping skills still requires </span>much<span style="font-family: inherit;"> practice!! 😬</span><br />
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<span style="font-family: inherit;"><br /></span></div>
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Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-28502756505495995762019-04-22T12:52:00.003+10:002019-04-23T17:17:31.306+10:00is this the one!!!??<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6QWLPI_axDKbGt-K0FDYxlEQ3CoLvh3eRZzHF_nARu01beugT6PErsDWmJsUEIncQ_puBeKQilw83l0U0YHxvOdiRKU9XZRPdT4l01QzD3TynvnU7FXtOdrK-yPHKNiM_R0_v3qJ7T0R/s640/IMG_3630.JPG" width="640" /></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Could this be the fail safe recipe for macarons??? This blog is starting to look like my journey to achieving the perfect macaron. Macarons is one of my favourite sweets and it is also the most </span>frustrating<span style="font-family: inherit;"> dessert to make (for me). Though I've had some successes, there's </span>also<span style="font-family: inherit;"> been many failures even though </span>following<span style="font-family: inherit;"> the same recipes and instructions. It's been a while since I've baked due to my </span>hectic "working mum" lifestyle but I came across this video from <span style="font-family: inherit;"><a href="https://tasty.co/recipe/macarons">https://tasty.co/recipe/macarons</a></span><br />
<br />
So many tips which wasn't explained in many macaron recipes I've came across such as...<br />
Tip 1: egg whites should be room temperature;<br />
Tip 2: folding of the batter until you can make a figure 8 without breaking<br />
Tip 3: THE MOST IMPORTANT is dropping the tray to get all the air out after piping and before allowing it to dry!!!! Sure enough as you can see, the feet on these macarons are well risen! <br />
<br />
The only trouble I had was my oven! I did invest in an oven thermometer to make sure it was 330F but with the fan force oven, it got hotter than 300F as specified and though I was attempting to make purple macarons, some turned out green as it started to burn. This is no fault of the receipt I don't believe but rather me learning to control the heat of my oven.<br />
<br />
Though this video suggested the silicon mats could make the macarons a little moist and parchment paper was preferred however, I did try a batch using the silicon mats since I'd purchased some a while back but never got around to using it. The result, the macarons turned out perfect and had more of a solid flat base. The only thing I found was that after piping, the mixture didn't flat out a little after dropping the tray as it did on baking paper. The macarons seemed to keep its shape more using the silicon mats. Nevertheless, I was pretty happy with results from both the silicon mat and baking paper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XRU26_lFv8fKG-M3Ct7rCrZY5leJHvz9M9fQ4kV4d3MDYu3rnjS86Z495cfIfJ3uLKcqtRnAhfNUHY9q7O7S8YyHVtxA9LHiv325-18jzRd2HJZDXtujDa1zXJ_gKkp3xhPpoCXAC8JA/s1600/fresh-deals-home-living-non-stick-circle-macaron-baking-liner-silicone-mat-618993418250_1024x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XRU26_lFv8fKG-M3Ct7rCrZY5leJHvz9M9fQ4kV4d3MDYu3rnjS86Z495cfIfJ3uLKcqtRnAhfNUHY9q7O7S8YyHVtxA9LHiv325-18jzRd2HJZDXtujDa1zXJ_gKkp3xhPpoCXAC8JA/s320/fresh-deals-home-living-non-stick-circle-macaron-baking-liner-silicone-mat-618993418250_1024x1024.jpg" width="320" /></a></div>
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Regardless of the recipe, I really think it's the techniques of the TIPS above which makes a successful macaron but these macarons tasted delicious too! :D<br />
<br />
Okay, hope you're ready for a consistent successful macaron recipe... ;)<br />
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<h2 class="extra-bold" style="box-sizing: inherit; color: #222222; line-height: 1.2; margin: 0px; padding: 0px;">
<span style="font-family: inherit; font-size: large;">Ingredients - </span><span style="font-family: inherit;">for 30 macarons</span></h2>
<div class="ingredients__section xs-mt1 xs-mb3" style="box-sizing: inherit; color: #222222; margin-bottom: 1.5rem; margin-top: 0.5rem;">
<div class="xs-text-5 extra-bold caps xs-mb1" style="box-sizing: inherit; font-weight: 800; line-height: 1.3; margin-bottom: 0.5rem; padding: 0px; text-transform: uppercase;">
<span style="font-family: inherit;">MACARONS</span></div>
<ul class="list-unstyled xs-text-3" style="box-sizing: inherit; column-count: 1; column-width: auto; font-feature-settings: "tnum"; font-variant-numeric: tabular-nums; line-height: 1.2; list-style: none inside; margin: 0px; padding: 0px;">
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">1 ¾ cups</section> powdered sugar<span class="measurement non-us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">(210 g)</span></span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">1 cup</section> almond flour, finely ground <span class="measurement non-us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">(95 g)</span></span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">1 teaspoon</section> salt, divided</span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;">3 egg whites, at room temperature</span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">¼ cup</section> granulated sugar<span class="measurement non-us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">(50 g)</span></span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">½ teaspoon</section> vanilla extract</span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;">2 drops pink gel food coloring</span></li>
</ul>
</div>
<div class="ingredients__section xs-mt1 xs-mb3" style="box-sizing: inherit; margin-bottom: 1.5rem; margin-top: 0.5rem;">
<div class="xs-text-5 extra-bold caps xs-mb1" style="box-sizing: inherit; color: #222222; font-weight: 800; line-height: 1.3; margin-bottom: 0.5rem; padding: 0px; text-transform: uppercase;">
<span style="font-family: inherit;">VANILLA BUTTERCREAM</span></div>
<ul class="list-unstyled xs-text-3" style="box-sizing: inherit; color: #222222; line-height: 1.2; list-style: none inside; margin: 0px; padding: 0px;">
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; column-span: all; list-style-type: none; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">1 cup</section> unsalted butter, 2 sticks, at room temperature <span class="measurement non-us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">(230 g)</span></span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; column-span: all; list-style-type: none; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">3 cups</section> powdered sugar<span class="measurement non-us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">(360 g)</span></span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; column-span: all; list-style-type: none; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">1 teaspoon</section> vanilla extract</span></li>
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; column-span: all; list-style-type: none; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><section class="measurement us-measurement xs-inline-block" style="box-sizing: inherit; display: inline-block;">3 tablespoons</section> heavy cream</span></li>
</ul>
<h2>
</h2>
<h4>
<ul class="list-unstyled xs-text-3" style="box-sizing: inherit; color: #222222; line-height: 1.2; list-style: none inside; margin: 0px; padding: 0px;">
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; column-span: all; list-style-type: none; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;">Preparation</span></li>
</ul>
</h4>
</div>
<div>
<span style="font-family: inherit;"><span style="color: #222222;"><b>Make the macarons: </b></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><b><br /></b></span></span>
<span style="font-family: inherit;"><span style="color: #222222;">1. In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span><span style="color: #222222;">2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span></div>
<div>
<span style="font-family: inherit;"><span style="font-family: inherit; font-size: small;">3. </span><span style="color: #222222; font-family: inherit;">Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;">
</span>
<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;">4. </span><span style="color: #222222; font-family: inherit;">Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;">
</span>
<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;">5. </span><span style="color: #222222; font-family: inherit;">Transfer the macaron batter into a piping bag fitted with a round tip.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;">6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34);"><br /></span></span><span style="color: #222222; font-family: inherit;">7. </span><span style="color: #222222; font-family: inherit;">Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34);"><br /></span></span><span style="color: #222222; font-family: inherit;">8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34);"><br /></span></span><span style="color: #222222; font-family: inherit;">9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34);"><br /></span></span><span style="color: #222222; font-family: inherit;">10. Preheat the oven to 300˚F (150˚C).</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34);"><br /></span></span><span style="color: #222222; font-family: inherit;">11. </span><span style="color: #222222; font-family: inherit;">Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. </span></span><br />
<span style="font-family: inherit;"><span style="color: #222222; font-family: inherit;"><br /></span></span>
<span style="color: #222222; font-family: inherit;">12. </span><span style="color: #222222; font-family: inherit;">Transfer the macarons to a wire rack to cool completely before filling.</span><br />
<br />
<br />
<span style="color: #222222; font-family: inherit;"><b><br /></b></span>
<span style="color: #222222; font-family: inherit;"><b>Make the buttercream: </b></span><br />
<span style="color: #222222; font-family: inherit;"><b><br /></b></span>
<span style="color: #222222; font-family: inherit;">1. In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">2. Sift in the powdered sugar and beat until fully incorporated. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">3. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.</span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">4. Transfer the buttercream to a piping bag fitted with a round tip.</span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">5. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. </span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">6. Repeat with remaining macaron shells and buttercream.</span><br />
<span style="color: #222222; font-family: inherit;"><br /></span>
<span style="color: #222222; font-family: inherit;">Place in an airtight container for 24 hours to “bloom”.</span><br />
<span style="color: #222222; font-family: inherit;">Enjoy!</span><br />
<span style="color: #222222; font-family: inherit;"><br /></span></div>
Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com2tag:blogger.com,1999:blog-4286304441808147849.post-68053590436571259242017-11-08T15:10:00.000+11:002017-11-25T19:34:30.432+11:00Ondeh Ondeh Cupcakes<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElNdK8hUnebMhBw55ZvVAIhPPb16L5i7FOaSzTOZUWsE3H_4e0xArJNwz31c_kzaJ55u6RIGYuB0le2_qKwlaWL32IO3ZwIGqj_hqFG_Lheu8fb4UPlF-kj_q7l055B3OZ44T8jEHDkgz/s1600/IMG_6632.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<span style="color: #4d5051; font-family: lato, sans-serif; font-size: 16px; text-align: left;">I've been wanting to try this recipe for ages! The traditional Malaysian dessert </span><a href="http://jennylovestoeat.blogspot.com.au/2009/08/onde-onde-stuffed-glutinous-rice-balls.html" style="font-family: lato, sans-serif; font-size: 16px; text-align: left;">Onde Onde</a><span style="color: #4d5051; font-family: lato, sans-serif; font-size: 16px; text-align: left;"> is one of my all time favourite desserts and now Onde Onde cakes and cupcakes seems to be a craze at the moment in Singapore and Malaysia as I keep seeing it popping up on social media, bakeries and cafes. When I came across this video on FB months ago - </span><a href="https://www.facebook.com/whisknfold/videos/458841401133703/" style="font-family: lato, sans-serif; font-size: 16px; text-align: left;">https://www.facebook.com/whisknfold/videos/458841401133703/</a></div>
<div style="box-sizing: border-box; color: #4d5051; font-family: Lato, sans-serif; font-size: 16px; margin-bottom: 1.5em;">
it looks so delicious and if there weren't so many steps, my lazy butt would have gotten around to it before now.<br />
<br />
Well today, I finally did it! Yes it was a bit of work baking the cupcakes, making the palm sugar caramel and then the buttercream but it was well worth it.<br />
<br />
If you like to have a go, check out the video link above but if you don't have FB, here is the recipe! :D<br />
<span style="box-sizing: border-box; text-decoration: underline;"><strong style="box-sizing: border-box;"><br /></strong></span>
<span style="box-sizing: border-box; text-decoration: underline;"><strong style="box-sizing: border-box;">Ingredients:</strong></span><br />
(Makes 20 cupcakes)</div>
<div style="box-sizing: border-box; color: #4d5051; font-family: Lato, sans-serif; font-size: 16px; margin-bottom: 1.5em;">
<span style="box-sizing: border-box; font-style: italic;">Pandan Cupcake:</span><br />
300g cake flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
180g unsalted butter, softened<br />
240g sugar<br />
3 large eggs<br />
180ml coconut milk<br />
1 tsp pandan paste</div>
<div style="box-sizing: border-box; color: #4d5051; font-family: Lato, sans-serif; font-size: 16px; margin-bottom: 1.5em;">
<span style="box-sizing: border-box; font-style: italic;">Salted Gula Melaka Caramel:</span><br />
200g gula melaka, cut into smaller pieces<br />
60ml water<br />
2 pandan leaves, knotted<br />
60ml coconut milk<br />
45g butter<br />
1 tsp salt</div>
<div style="box-sizing: border-box; color: #4d5051; font-family: Lato, sans-serif; font-size: 16px; margin-bottom: 1.5em;">
<span style="box-sizing: border-box; font-style: italic;">Italian Buttercream:</span><br />
2 egg whites<br />
40g sugar<br />
80g sugar<br />
20g water<br />
200g unsalted butter, soft but not melted</div>
<div style="box-sizing: border-box; color: #4d5051; font-family: Lato, sans-serif; font-size: 16px; margin-bottom: 1.5em;">
<br /></div>
<div style="box-sizing: border-box; color: #4d5051; font-family: Lato, sans-serif; font-size: 16px; margin-bottom: 1.5em;">
<span style="box-sizing: border-box; text-decoration: underline;"><strong style="box-sizing: border-box;">Method:</strong></span></div>
<ol style="box-sizing: border-box; color: #4d5051; font-family: Lato, sans-serif; font-size: 16px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 1.5em 3em;">
<li style="box-sizing: border-box;">To make cupcakes, cream butter and sugar with an electric mixer until pale and creamy. Beat eggs in one at a time, then add pandan paste.</li>
<li style="box-sizing: border-box;">Sift together cake flour, baking power and salt. Fold in 1/3 of flour mixture</li>
<li style="box-sizing: border-box;">Fold in ½ of the coconut milk, then another third of flour mixture, alternating until all ingredients are incorporated.</li>
<li style="box-sizing: border-box;">Portion into lined muffin tin and bake in a preheated oven at 180<span style="box-sizing: border-box; font-size: 12px; line-height: 0; position: relative; top: -0.5em; vertical-align: baseline;">o</span>C/350<span style="box-sizing: border-box; font-size: 12px; line-height: 0; position: relative; top: -0.5em; vertical-align: baseline;">o</span>F for 15 minutes or until a skewer inserted in the middle comes out clean. Remove cupcakes from oven and cool.</li>
<li style="box-sizing: border-box;">Meanwhile, make salted gula melaka caramel: place gula melaka, pandan leaves and water into a saucepan and bring to a boil over medium heat until all the sugar has dissolved and mixture thickens slightly.</li>
<li style="box-sizing: border-box;">Remove pandan leaves, then turn heat down to low and stir in butter and coconut milk. Keep stirring and boiling until caramel has thickened.</li>
<li style="box-sizing: border-box;">Remove caramel from heat and stir in salt. Set caramel aside to cool and thicken</li>
<li style="box-sizing: border-box;">To make buttercream, place 80g of sugar and water in a saucepan and bring to a boil until sugar reaches 116<span style="box-sizing: border-box; font-size: 12px; line-height: 0; position: relative; top: -0.5em; vertical-align: baseline;">o</span>C</li>
<li style="box-sizing: border-box;">Meanwhile, whisk egg whites and remaining 40g sugar in an electric mixer until soft peaks</li>
<li style="box-sizing: border-box;">When sugar has reached the desired temperature, slowly add cooked sugar syrup in a slow and steady stream into the egg whites while the mixer is on high speed</li>
<li style="box-sizing: border-box;">When all the sugar has been added, keep whipping the meringue until it cools to room temperature</li>
<li style="box-sizing: border-box;">Once meringue is at room temperature, add in butter a bit at a time into the meringue while whisking at medium speed. When all the butter is added and the mixture is smooth, put buttercream into a piping bag with a star tip</li>
<li style="box-sizing: border-box;">To assemble cupcakes, make a hole in the middle of each cupcake by using an apple corer. Fill with salted gula melaka caramel, then pipe frosting over the top of the cupcake. Garnish with fresh shredded coconut, then drizzle salted caramel over the top</li>
<li style="box-sizing: border-box;">Serve at room temperature and enjoy!</li>
</ol>
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<span style="color: #4d5051; font-family: "lato" , sans-serif;">...and if you would like to try the traditional </span><a href="http://jennylovestoeat.blogspot.com.au/2009/08/onde-onde-stuffed-glutinous-rice-balls.html" style="font-family: lato, sans-serif; font-size: 16px;">Onde Onde</a><span style="color: #4d5051; font-family: "lato" , sans-serif;"> I've made before, just click on the link to take you there.</span></div>
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<span style="color: #4d5051; font-family: "lato" , sans-serif;">Happy Baking and of course, enjoy! </span><br />
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Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com2tag:blogger.com,1999:blog-4286304441808147849.post-91988353566579219452016-09-17T15:31:00.002+10:002016-09-20T18:48:00.046+10:00🧀🍰 Oreo Cheesecake Cupcakes..<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnai5PrkiDbsGozfKWtlChE6l3AFmu9I6ynzZweua795tS-8Ku-8alTqFQjT6q3oF0wuEOFoALdWtW-TBxpukdIm4g7eAuW82ARvdJDSzpPp_vmJFvsEDEzYEOXQM71kwgbrBiUheT0vL/s1600/IMG_1433.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnai5PrkiDbsGozfKWtlChE6l3AFmu9I6ynzZweua795tS-8Ku-8alTqFQjT6q3oF0wuEOFoALdWtW-TBxpukdIm4g7eAuW82ARvdJDSzpPp_vmJFvsEDEzYEOXQM71kwgbrBiUheT0vL/s640/IMG_1433.JPG" width="640" /></a><br />
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I thought I had lost my sweet tooth for good but I think it's grown back!!<br />
It's hard not to with all these inspiring delicious finger linking recipes! Here's my attempt at baking Oreo Cheesecake Cupcakes which I saw recently on Instagram. I had to admit, it doesn't look as good as the ones on Instagram but it sure does taste delicious! Yummmmmmooo..<br />
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Here's the recipe but in ( ) I've made a little adjustments to:<br />
Makes 24 small cupcakes<br />
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💛1lb of cream cheese ( I used 500g )<br />
💛1/2 cup of sugar ( I used raw sugar instead of caster )<br />
💛1tbsp Vanilla extract ( I used vanilla paste instead )<br />
💛2 eggs<br />
💛1/2 cup of sour cream<br />
💛2 boxes of Thins Vanilla Oreo<br />
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INSTRUCTIONS:<br />
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💛 Line the cupcake pan with cupcake cases and place one oreo in each cupcake case<br />
💛 Preheat oven 180 degrees<br />
💛 Cream the cream cheese<br />
💛 Add the sugar<br />
💛 Add the vanilla<br />
💛 Beat one egg and add to the cream cheese mixture one at a time<br />
💛 Add the sour cream<br />
💛 Scoop the mixture into the cupcake casing<br />
💛 Back in oven for 20-25mins<br />
💛 Let it cool then chill in the fridge<br />
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Here's the video demonstration by @bestfoodpost.s<br />
<a href="https://instagram.com/p/BKO0ncOhAhU/">https://instagram.com/p/BKO0ncOhAhU/</a><br />
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It was really easy especially with this video. Thank you for sharing @bestfoodpost.s !!<br />
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Enjoy! 😊😋<br />
<br />Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-23402795321949975152016-06-24T10:54:00.000+10:002016-09-17T16:24:20.323+10:00🍰 Marbled Passionfruit Curd Cheesecake <div style="text-align: left;">
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<span style="color: #666666;">-------------------------------------------</span><br />
<span style="color: #666666;">Serves: 12</span><br />
<span style="color: #666666;">Prep: 20min + cooling & chilling</span><br />
<span style="color: #666666;">Cooking: 1 hour </span><br />
<span style="color: #666666;">-------------------------------------------</span><br />
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250g Granita biscuits, crushed<br />
100g butter, melted<br />
3 x 250g pkt cream cheese<br />
1 cup sugar<br />
3 eggs<br />
300g ctn light sour cream<br />
1 tsp finely grated lemon rind<br />
passionfruit pulp to decorate<br />
<br />
PASSIONFRUIT CURD<br />
2 eggs, lightly whisked<br />
100g butter, chopped<br />
1/2 cup sugar<br />
1/4 cup passionfruit pulp<br />
1/2 tsp finely grated lemon rind<br />
1 tbsp lemon juice<br />
<br />
<br />
1. Make passionfruit curd:<br />
Combined eggs, butter, sugar, passionfruit and lemon rind and juice in a small saucepan over low heat. Cook, stirring for approx. 5 mins constantly or until coats the back of a spoon. Transfer to a bowl, cover with plastic wrap and place in the fridge to cool.<br />
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2. Preheat oven to 150 degrees (avoid using fan setting for this recipe). Grease and line the base of the cake tin. Process combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan and press biscuit mixture over the base until firm. Place in the fridge for 30min to chill.<br />
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3. Use an electric mixer to beat the cream until smooth. Add the eggs 1 at a time, beating well after each addition until combined. Beat in sour cream and lemon rind.<br />
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4. Pour half the cream cheese mixture over the biscuit base. Spoon over half the passionfruit curd. Pour over the remaining cream cheese mixture, then spoon over remaining passionfruit curd. Use a skewer to gently swirl the create a marbled pattern.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUySFuRmYa1SMWCzQz5LMHO3mOthmVmNfyuZukfaDFG1txBk6docQaPl1vnvjFKSHVwv3vibfxm9sy0Ekf7dj0L5Kav1W_CHMt49Uolkl4_Qk3clQQIljZqUrlKUJMzxJ0Qp6DYTA3XvQt/s1600/IMG_0196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUySFuRmYa1SMWCzQz5LMHO3mOthmVmNfyuZukfaDFG1txBk6docQaPl1vnvjFKSHVwv3vibfxm9sy0Ekf7dj0L5Kav1W_CHMt49Uolkl4_Qk3clQQIljZqUrlKUJMzxJ0Qp6DYTA3XvQt/s400/IMG_0196.jpg" width="400" /></a><br />
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5. Place on a baking tray and bake for 50-60 mins or until almost set in the centre. Turn off oven. Leave cheesecake in the oven, with door ajar, for 2 hours or until cooled completely. Place in the fridge to chill. Decorate with passionfruit.<br />
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One of the best cheese cake recipes I've tried..and really yummy too!!!Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-47464244518601616222016-06-11T15:49:00.000+10:002016-06-11T15:49:26.239+10:00Very Moist Banana Cake Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rZnAz2dMyrzICDzhyphenhyphenihGkfAxtkJKjXdgULfBcofR2NOoTlLOSlaQ8lDn59Uny-2QXKFh1N8jja27I1w0QBIdeEAMqUROkAwbSroPMw3AOc-nvL645woH-ARuxIdWBrSn6E7H-184K6yg/s1600/bananacake-738813.JPG.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584908141708642834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rZnAz2dMyrzICDzhyphenhyphenihGkfAxtkJKjXdgULfBcofR2NOoTlLOSlaQ8lDn59Uny-2QXKFh1N8jja27I1w0QBIdeEAMqUROkAwbSroPMw3AOc-nvL645woH-ARuxIdWBrSn6E7H-184K6yg/s400/bananacake-738813.JPG.jpeg" style="cursor: pointer; height: 387px; width: 400px;" /></a><br />
My friend made us the yummiest and most banana cake ever and this is where she got the recipe from:- http://www.exclusivelyfood.com.au/2006/07/banana-cake-recipe.html<br />
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You will need about 2-3 large bananas for this recipe.<br />
Serves about 10.<br />
<br />
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.<br />
<br />
125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)<br />
330g (1 1/2 cups) sugar<br />
280g (1 very slightly rounded cup) very ripe, mashed banana<br />
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)<br />
2 large eggs (we use eggs with a minimum weight of 59g)<br />
100ml (1/3 cup + 1 tablespoon) buttermilk<br />
225g (1 1/2 cups) self-raising flour<br />
1/2 teaspoon bicarbonate of soda<br />
<br />
Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius.<br />
<br />
Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper.<br />
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Place butter, sugar, banana, vanilla and eggs in a food processor.<br />
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Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.<br />
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Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.<br />
<br />
Pour batter into prepared pan.<br />
Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.<br />
<br />
Leave cake to cool on a wire rack.<br />
<br />
Spread cooled cake with cream cheese icing. Store cake in an airtight container in the refrigerator.<br />
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<span style="font-weight: bold;">Cream Cheese Icing</span><br />
90g cream cheese, softened<br />
45g butter, softened<br />
210g (1 2/3 cups) icing sugar<br />
1 1/2 teaspoons lemon juice<br />
<br />
Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake.Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-1509797195678595442016-06-11T15:48:00.001+10:002016-06-21T22:57:44.353+10:00Brigitte's Special Chocky Cake<div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px;">
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><b>Brigitte's Special Chocky Cake for Daniel's birthday:</b></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>2C plain flour</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>1 1/2 tsp baking powder</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>1 1/3 tsp baking soda</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>3/4C cocoa</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>2C sugar</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>120g melted butter</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>2 beaten eggs</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>1C milk</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>1C coffee (liquid) - <span style="font-size: xx-small;">I omitted this since it was a kids bday cake ~ still tasted delish!</span></i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>1 tbsp vanilla essence</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>Preheat oven 180C</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>Place dry ingredients in bowl.</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>Add remaining wet ingredients - I do all the warm ingredients first, i.e. melted butter, coffee, then milk, eggs and essence. That way the mixture doesn't go lumpy. The mixture should be super slushy ; )</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>Pour in large cake tin, bake about 45mins.</i></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">*You can make muffins with this recipe. Also, I tend to only put 1 3/4C sugar instead of 2C cos I add real chocolate icing. </span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">*Chocolate icing is half chocolate, half unsalted butter e.g 125g each and melt. The chocolate the kids like is the Whittaker's 50% cocoa.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy!!</span></div>
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Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-46049129036863415992011-08-05T15:41:00.012+10:002019-04-22T11:31:38.120+10:00Crème Caramel from Rockpool<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;">I LOVE custard, creme brulees and creme caramel the same! I came across this recipe from the Rockpool website, recipe taken from "The Food I Love’ by Neil Perry. I just had to try it out this weekend and I LOVE IT! hence, it is my new post!</span></div>
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This is the first time I made it and it turned out beautifully. It was creamy and tasted delicious and not too "eggy"...<br />
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Serves 6<br />
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Ingredients<br />
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1 litre milk<br />
115g caster sugar<br />
1 vanilla bean pod, split lengthways and seeds scraped out<br />
6 eggs<br />
6 egg yolk<br />
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For the caramel<br />
225g caster sugar<br />
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Method<br />
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Combine the milk, sugar and vanilla bean and seeds in a saucepan and bring slowly to the boil. Remove the pan from the heat and leave to stand for 1 hour to infuse.<br />
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Meanwhile, to make the caramel, bring the sugar and 125ml warm water to a gentle simmer, stirring briefly to dissolve the sugar. Do not stir once it is simmering. Watch the sugar and water carefully, and simmer only until it starts turning a deep caramel colour. Immediately remove the pan from the heat and carefully pour equal amounts of the caramel into six moulds. Hold the moulds at the top of the rim and swirl to coat the moulds halfway up their sides with the caramel. Set aside.<br />
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Preheat the oven to 190°C. Lightly mix the eggs and yolks in a bowl. Strain the cooled milk mixture into the egg mixture, slowly whisking. Strain again and pour into the moulds. Lay a tea towel on the bottom of a roasting tin or bain-marie that is deeper than the moulds. Put the moulds in and half fill the tin with hot water. Cover the tin with foil and place in the centre of the oven and cook for 30-55 minutes, or until set. (The time will vary depending on the oven.) Allow to cool, then store in the refrigerator.<br />
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Pour some boiling water into a bowl and place a mould in the water for about 15 seconds. Carefully run a knife around inside of the mould. Place the serving plate on top and quickly upturn the crème caramel and slowly remove the mould, allowing the caramel to gently spill down the edges of the dessert. Serve immediately.<br />
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<span style="font-style: italic;">*Tip: You must cook this in a bain-marie half filled with water, and you need to have a cloth or tea towel in the bottom to stop the bottom of the moulds feeling direct heat; this can cause air bubbles to form as well.</span></div>
Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-29329911570265459022011-07-29T14:39:00.003+10:002019-04-22T11:38:58.153+10:00Vanilla Slice ~ the prelude<div class="separator" style="clear: both; text-align: left;">
<img border="0" data-original-height="1203" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje919rFUlMSZcspxDE1UaZgoaymaUILAtsyapUhPIfNFfCs9s34BSbatiZPz5JZSeKRlBxJLbCU06_kKveG1swxyewV6XO9j804xzrpH37ArYlTWZF0hTRay4P2mSIoX_5w1RaPpNbMt0K/s640/vanillaslice.jpg" width="424" /></div>
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It's always very daunting for me when I make custard, it's just way too easy to over cook the custard and have it curdled. Since I've never made vanilla slice before, I thought I ought to at least use the custard powder as my first attempt before using real egg yolks. Surprising, I really love the taste of this vanilla slice! :D<br />
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Ingredients:<br />
2 sheets puff pastry<br />
1/2 cup (110g) caster sugar<br />
1/2 cup (75g) cornflour<br />
1/4 cup (30g) custard powder<br />
2 1/2 cups (625ml) milk<br />
30g butter<br />
1 egg yolk<br />
1 teaspoon vanilla extract though I think vanilla paste or vanilla pods are much much better!<br />
3/4 cup (180ml) thicken cream<br />
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Passionfruit icing<br />
1 1/2 cups (240g) icing sugar<br />
1 teaspoon soft butter<br />
1/4 cup (60ml) passionfruit pulp (about 3 passionfruit)<br />
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Directions:</div>
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1. Preheat oven to 220C<br />
Grease deep 23cm-square cake pa; line with baking paper extending paper 10cm over sides of pan.<br />
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2. Place each pastry sheet on separate greased oven trays. Bake 15 minutes; cool. Flatter pastry, put one pastry sheet in pan, trim to fit.<br />
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3. Combine sugar, cornflour and custard powder in pan; gradually add milk, stirring until smooth. Add butter, stir over heat until mixture boils and thickens. Simmer, stirring, 3 minutes or until thick and smooth. Remove from heat; stir in egg yolk and extract. Cover custard with plastic wrap; cool.<br />
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4. Make passionfruit icing: Stir ingredients in heatproof bowl over pan of simmering water until icing is spreadable.<br />
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5. Beat cream in small bowl with electric mixer until firm peaks form. Fold cream into custard, in two batches. Spread custard mixture over pastry in pan. Top with remaining pastry, trim to fit; press down slightly. Spread pastry with icing; refrigerate 3 hours or overnight.<br />
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Enjoy ;D</div>
Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-61715423680076078572011-06-20T19:18:00.010+10:002019-04-22T11:44:29.266+10:00Japanese cotton soft cheesecake<br />
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This is definitely one of my favourite cheesecake recipes...very easy to make and it tastes delicious and light!<br />
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Ingredients:<br />
140g / 5 ozs fine granulatd sugar<br />
6 egg whites<br />
6 egg yolks<br />
1\4 tsp cream of tartar<br />
50g / 2 ozs butter<br />
250g / 9 ozs cream cheese<br />
100 ml / 3 fluid ozs fresh milk<br />
1 tbsp lemon juice<br />
60g / 2 ozs cake flour /superfine flour<br />
20g / 1oz cornflour<br />
1/4 tsp salt<br />
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Directions:<br />
Pre heat oven 160C<br />
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1.Melt cream cheese, butter and milk over a double boiler. Cool the mixture.Fold in the flours, egg yolks, lemon juice, 1/4 tsp salt and mix well.<br />
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2.Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until <span style="font-style: italic;">soft</span> peaks form.<br />
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3.Add the cheese mixture to the egg white mixture and mix well. Pour into a 8 inch round cake pan ( Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.)<br />
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4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 C (325 F).<br />
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*note: add whipped cream to finish makes it even yummier!</div>
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Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com6tag:blogger.com,1999:blog-4286304441808147849.post-52690080118977313972010-09-25T12:39:00.005+10:002019-04-22T12:01:30.818+10:00Fluffy pikelets<br />
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<img border="0" data-original-height="600" data-original-width="902" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoOXi8I3N-wHcCQGW2aJdPMWTDrwtl9bA5zyApGlycF8B9iRdfn4J51r76UN-yoCa7tqzMMwboyuz2wDfOMPL_xxZXMkYLBJKlqtBFlH_eOkH75_ey40EC-Xd8g1cP-pwnpGWdxaIMMDP/s640/pancake.jpg" width="640" /></div>
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I'm really loving these fluffy pikelets for breakfast, these are slightly different to the <a href="http://jennylovestoeat.blogspot.com/2009/09/breakfast-for-walters-daddy-happy.html">Mixed Berry Pancake with fresh Strawberries</a> in my earlier post but it's just as if not more delicious. I love the fluffy texture and it's super easy you can't go wrong!<br />
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Ingredients:</h3>
2/3 cup Self-raising Flour<br />
1 Tablespoon Caster Sugar<br />
3/4 cup Buttermilk or more if required!<br />
1 Egg<br />
Butter<br />
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Directions:</h3>
1. Sieve flour and sugar into a large bowl. Whisk buttermilk and egg in another bowl until combined. Add to the flour mixture and whisk until a smooth batter forms.<br />
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2. Melt some butter in a frying pan over a medium heat. Drop desired amount of mixture into the pan. Cook until bubbles form on top and golden underneath. Turn and cook until golden on the other side. Transfer to plate.<br />
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<strong>Butterscotch Sauce</strong><br />
1. Place ¼ cup brown sugar and a ¼ cup thickened cream and 1 ½ tablespoon butter in the fry pan. Stir over a medium-low heat until the sugar has dissolved. Increase the heat and bring to the boil then simmer until thickened slightly.Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com5tag:blogger.com,1999:blog-4286304441808147849.post-78694387464005876532010-06-06T02:16:00.008+10:002019-04-22T11:50:23.101+10:00more macaroons...<div class="separator" style="clear: both; text-align: left;">
<img border="0" data-original-height="1504" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzfC-4xaIRXZttnjpNWwSZNeyS3r9m0s-eA8gRQfvP-J3fRMt7ExNENJHDAVwi2teeHzzANZzSVB6EVEKuD5dZCDChT3Iyhx1uJ13a8zUaaj38kYpJvLYlPKG6aHc7-luMeofyeCEDw7b/s640/macaroons.jpg" width="424" /></div>
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It must be because I think I have a recipe down pat that they begin to fail! After my successful macaroon story, my last two attempts of making more macaroons failed miserably.<br />
Could it be because I left the egg whites longer than 3 days in the fridge?<br />
Or was it because I used liquid food colouring in the egg whites?<br />
Or was it because I made soup during the day and my kitchen had too much moisture in the room.</div>
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One reason why it failed was because the macaroon mixture would not dry, even though it was more than two hours after I've piped them. Suspecting that it wouldn't rise, I put them into the oven anyway and sure enough, they turned out flat like pan cakes (they still tasted pretty yummy though).<br />
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Just as I was ready to try again, I was hanging about killing time in Borders while waiting for friends. Wondering through the magazine aisles, these colourful, beautifully formed, delicious looking macaroons on the cover of a magazine caught my eye. It was the Woman's Weekly macaroon and biscuit magazine with lots of tips on how to create the perfect macaroon and biscuits. Without a thought I scan through the section to look for the answer...<br />
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One tip which really stood out was the beating of the egg whites.<br />
The magazine suggested the egg white should be whisked at slow speed until soft peaks are formed. Then gradually add the sugar and increase the speed until stiff peaks.<br />
I followed this instruction and the macaroons turned out well although, the macaroon mixture still took a while to dry but it eventually did after 1 hour.<br />
Here is the result...my green tea macaroons with rose flavour butter cream center! :D</div>
Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com4tag:blogger.com,1999:blog-4286304441808147849.post-54293193898938410882010-02-01T13:09:00.009+11:002019-04-22T11:51:15.988+10:00Macha macaroons<div style="text-align: justify;">
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<span style="font-style: italic;">Green tea flavored macaroons filled with </span><a href="http://jennylovestoeat.blogspot.com/2009/11/i-love-cupcakes.html" style="font-style: italic;">Buttercream Icing</a><br />
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As many times I'd failed at making creme brulee, I failed just as many times making macaroons! Both are my favourite desserts and to me, they go hand in hand as one requires only egg yolks while the other requires only egg whites. Therefore, it only makes sense to make macaroons followed by creme brulee...<br />
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I never thought macaroons were that difficult to perfect and yes, I'm pleased to say while I've perfected my creme brulee, at the same time, I have also perfected my macaroons after the 10th attempt!! Though it doesn't look as nice but, if I must say so myself, I think they taste just as nice as those purchased from the <a href="http://www.lindt.com/au/swf/eng/chocolat-cafe/store-locations/collins-street-vic/">Lindt cafe</a>! (and DH even agrees) ;D<br />
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Ingredients:<br />
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<span id="fullpost">2 ¼ cups icing sugar</span><br />
<span id="fullpost">2 cups almond meal (I've opted for natural almond meal instead of bleached)</span><br />
<span id="fullpost">2 tablespoon caster sugar</span><br />
<span id="fullpost">5 egg whites</span> <span id="fullpost">(at room temperature) </span><br />
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Directions:<br />
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3 days prior to baking the macaroon, separate the white from the egg yolk. Place in the fridge and cover with paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.<br />
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Whisk egg whites until it reaches soft peak, gradually incorporate the caster sugar while beating. Continue to whisk until a stiff peak is achieved.<br />
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Add 1/3 of the sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, add the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated but do not over mix.<br />
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Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle. Allow it to sit for at least half an hour to dry out the shell.<br />
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Pre-heat fan forced oven to 120 degrees celsius.<br />
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Before putting it into the oven, lightly touching the top of the piped macaroons mixture. It should not stick to your finger. Bake in the oven for 10-15 minutes. </div>
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To make the macha macaroons, add 2tbsp of green tea powder to the almond meal and icing sugar mix before adding it into the whisked egg whites. The green tea powder will give you that lovely natural green colour and it tastes great too! :D</div>
Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com2tag:blogger.com,1999:blog-4286304441808147849.post-54307048706113380202010-01-09T21:04:00.014+11:002019-04-22T12:03:43.489+10:00it's another creme brulee<div class="separator" style="clear: both; text-align: left;">
<img border="0" data-original-height="644" data-original-width="460" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzFarBl_LID2lVNYFR20Ti_v4Q0lLkJKvLeW9YnBUUbSYy3HFKvIDJmgpfeKTCqHxsnVpetG8wll8s5GCCR1i8HrmiVtUxT-Yh8dPXu06Li8fQ1qSAtCB9azC7Hd88BJLc44yQqQf6Fjw/s640/cremebrulee.jpg" width="456" /></div>
I swear, my <a href="http://jennylovestoeat.blogspot.com/2009/05/creme-caramel.html">first attempt at making creme brulee</a> must've been beginner's luck because since then, my creme brulees has been too runny so I ended up freezing them and turned them into ice-cream, they've been over cooked, curdled or just blahg! Now after my tenth attempt (and I'm not exaggerating - just ask DH as he's had to suffer my many failings by turning his stomach into a garbage bin), I decided that it wasn't me..it was the recipe!! hehe<br />
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So I scoured the internet for a 'no fail' creme brulee recipe and came across this fabulous blog <a href="http://www.atablefortwo.com.au/">"A table for two"</a> and what a fabulous name too I must add! There and behold, I found THE PERFECT non-fail recipe!! Having said this, you'll probably try this at home and it won't work! tee hee..but to assure you, I've made this three times now and each time, it's been perfect!! muaawwwhh! bellissimo!!!<br />
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Ever since DH and I had our wedding at the <a href="http://www.mansionhotel.com.au/">Werribee mansion</a> where we had the best creme brulee dessert EVER and I really mean EVER because everyone scraped and licked their ramekins clean! Now, anytime someone mentions my wedding, there will be no doubt that someone's face will light up and mention THE creme brulee! Now to give you an idea, this creme brulee was very sweet but had a tinge of bitterness from the brulee, it was silky smooth and creamy like thick creamy custard just as described by ATFT...ops, just salivated on my keyboard! LOL<br />
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Well, this creme brulee is pretty much what was served at our wedding and I'll be surprise if it's not the same recipe...I hope you enjoy it as much as me because after this, I'm so pleased to say my search for THE creme brulee recipe is over! THANK YOU ATFT!! :D</div>
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<span style="text-decoration: underline;"><strong>Ingredients</strong></span></div>
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(make 3 creme brulee on 4Oz ramekins)</div>
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1. 1 ¼ cups heavy cream<br />2. ½ cup full cream milk<br />3. 5 large egg yolks<br />4. 1 / 3 cup sugar<br />5. 2 tsp pure vanilla extract</div>
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<span style="text-decoration: underline;"><strong>Methods</strong></span></div>
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1. Preheat the oven to 95ºC and line up 3 ramekins on a baking tray.<br />2. In a mixing bowl, whisk the egg yolks, sugar, and vanilla extract until combined but not airy.<br />3. Bring the cream and milk just to a boil.<br />4. Still whisking, pour in about one quarter of the hot milk – this will temper or warm, the yolks so they won’t curdle.<br />5. Whisking all the while, slowly pour in the remainder of the cream and milk.<br />6. Give it a stir and make sure all the sugar are melted.<br />7. Then strain it into the ramekins. Tap the ramekins on the counter to let all the bubbles out, and scoop out the froth on top with a spoon if necessary.</div>
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8. Put it in the oven and bake for 50 to 60mins.<br />9. Tap the side of the ramekins and see whether the centre are set. If it wobbles too much, then it needs to cook a little longer. If it is firm, then you have overcooked them. If it wobbles a little, they are ready as they will still continue cooking while cooling down on the rack.<br />10. Once they reach room temperature, cover each custard with plastic wrap and put in the refrigerator for at least 3 hours! The longer the better.</div>
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<span style="text-decoration: underline;">The Cheat – Caramelised sugar topping </span><br />1. Add 1 cup of castor sugar and 2 tbsp of water in a saucepan on medium heat.<br />2. Once all the sugar melted, turn it on high heat and let the sugar caramelised.<br />3. Once you notice the sugar is turning yellow, remove from the stove quickly as it will continue to caramelise in the extreme hot saucepan, so take extra precautions here.<br />4. Pour a small amount of the caramel on top of the chilled custard.<br />5. Quickly tilt and swirl the ramekin and let the sugar coats the top of the custard evenly.</div>
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Enjoy! :D</div>
Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com5tag:blogger.com,1999:blog-4286304441808147849.post-87555509923165492522010-01-01T19:23:00.008+11:002010-09-25T14:35:52.344+10:00Vietnamese cold noodle salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMa6EY3ULj_W3TV2g0zZmEMu0IZp84ubOnEgd9yXjA6sCW2bHdLngLbkU7q8nc-Xiwn2f66y1vTkKmmJz-_zA_EMc4WyIyrk9Jm5HVD3RDnFOzv2LK0ZtunAfKsFsI1IvrjlO95Lj4Hyx/s1600-h/712677015_img_0850a.jpg"><img style="cursor: pointer; width: 509px; height: 406px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMa6EY3ULj_W3TV2g0zZmEMu0IZp84ubOnEgd9yXjA6sCW2bHdLngLbkU7q8nc-Xiwn2f66y1vTkKmmJz-_zA_EMc4WyIyrk9Jm5HVD3RDnFOzv2LK0ZtunAfKsFsI1IvrjlO95Lj4Hyx/s400/712677015_img_0850a.jpg" alt="" id="BLOGGER_PHOTO_ID_5421685273182592226" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25vF1F3CudBm5Ox-mCoWgAYt3usAZDd12VKDfAYUr_hE7QjEzKxPpumsBxMA4tIuyu4HVmkUuCTn3-uZufaaf5cs6y0QfHDxdG9O_2kwaM4t_Q_vhhyphenhyphenvhnRYDOPDQJt90BtZJH581PaP0/s1600-h/712675827_img_0867.jpg"><img style="cursor: pointer; width: 510px; height: 382px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25vF1F3CudBm5Ox-mCoWgAYt3usAZDd12VKDfAYUr_hE7QjEzKxPpumsBxMA4tIuyu4HVmkUuCTn3-uZufaaf5cs6y0QfHDxdG9O_2kwaM4t_Q_vhhyphenhyphenvhnRYDOPDQJt90BtZJH581PaP0/s400/712675827_img_0867.jpg" alt="" id="BLOGGER_PHOTO_ID_5421685279970763874" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxGEa72AceM8SpaBcMswlAt8Ny8Cth01-eftA8zBtGtubtrp2A1wVM-Pr_jl4qWXtdB0D6clTnXKOj3VaIrhhxCA3eWjFJ99zs7sMujq8Jqnkpem4hPcCKLbVcn5Kr5EyVmy7cKqmsOwq/s1600-h/712675980_img_0864.jpg"><img style="cursor: pointer; width: 511px; height: 365px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxGEa72AceM8SpaBcMswlAt8Ny8Cth01-eftA8zBtGtubtrp2A1wVM-Pr_jl4qWXtdB0D6clTnXKOj3VaIrhhxCA3eWjFJ99zs7sMujq8Jqnkpem4hPcCKLbVcn5Kr5EyVmy7cKqmsOwq/s400/712675980_img_0864.jpg" alt="" id="BLOGGER_PHOTO_ID_5421685293347766914" border="0" /></a><br /><div style="text-align: justify;">I love having my friends KW and Seto over for meals because KW takes the most amazing photos and makes my food looks doubly yummy!!!<br />Here is my Vietnamese cold noodle salad DH and I made, a perfect dish for a hot Summer's day...sauce recipe compliments of a Vietnamese friend.<br /></div><br />COLD VERMICELLI SALAD<br />Ingredients:<br /><br />Vermcelli noodle enough for 4 servings<br />beanshoot<br />mint thinly sliced<br />lettuce thinly sliced<br />crushed peanuts (roasted)<br />deep fried spring rolls (if preferred you can use grilled meats or peel cooked prawns too)<br /><br />Directions:<br />Place all ingredients into a bowl including the pickled vegetables. Just before eating, pour the fish sauce dressing and mix well.<br /><br /><br />FISH SAUCE DRESSING<br />Ingredients:<br /><br />1 whole lemon to fill 1 cup<br />1 cup of fish sauce<br />1 cup of caster sugar<br />1 glove of garlic crushed<br />1 small red hot chili<br /><br />Directions:<br />1. Squeeze lemon and fill to 1 cup<br />2. Add fish sauce and caster sugar to lemon juice and stir until sugar have dissolved.<br />3. Add crushed garlic to sauce<br />4. Add dices red chilies to sauce<br />*you can use this dipping sauce for fried spring rolls too<span style="color: rgb(255, 153, 204);font-family:Garamond;font-size:11pt;" lang="EN-US" ><br /><br /></span><!--EndFragment--><br />PICKLE SAUCE<br />Ingredients:<br /><br />1 glove of garlic crushed<br />1 small red hot chili<br />3 tbsp white vinegar<br />3 tbsp fish sauce<br />1 tsp salt<br />enough sugar to soak vinegar<br />1 cucumber<br />1 carrots<br /><br />Directions:<br />1. Pour vinegar into a bowl<br />2. Add enough caster sugar to cover the vinegar in the bowl<br />3. Add fish sauce to sugar and vinegar and stir until sugar have dissolved<br />4. Peel vegetables and slice thinly and soak in vinegar mixture for approximately 30mins.<br />*discard sauce when ready to serveJenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-87784555959803337452009-11-26T17:48:00.011+11:002010-01-20T12:02:53.770+11:00My pandan chocolate cake...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2703/4134780829_4d3fe8c219.jpg"><img style="cursor: pointer; width: 500px; height: 752px;" src="http://farm3.static.flickr.com/2703/4134780829_4d3fe8c219.jpg" alt="" border="0" /></a><br /><div style="text-align: justify;">I just had to try this <a href="http://jennylovestoeat.blogspot.com/2009/11/i-love-cupcakes.html">Simple Buttercream Icing</a> by The Culinary Institute of America and it is absolutely delicious!!! I've placed it in between a layer of chocolate cake (bottom) and pandan cake (top). I'd modified a Pandan cake recipe and overall, I thought it wasn't too bad but for people who loves dark chocolate like DH and friends, they loved it!! What I like about this recipe is how moist the chocolate layer is...<br /><br />I'd used Green&Black's organic 70% dark chocolate instead of cocoa powder and next time I think I'll just make the chocolate layer and leave the pandan layer out as I thought the chocolate overpowered the pandan flavour and smell.<br /><br />Here's the recipe for dark chocolate lovers out there:<br />Ingredients:<br /><br />150g plain flour<br />1/2 tsp baking powder<br />1/4 tsp salt<br />8 eggs<br />400 ml coconut milk<br />125g butter, softened<br />2 tbsn pandan juice<br />160g castor sugar<br />12 tsp pandan essence<br />1 tbsn caster sugar<br />1/2 tsp cream of tartar<br />100g Green&Black organic black chocolate 70% cocoa - if you don't like your chocolate bitter, you may want to use milk chocolate instead of black chocolate.<br /><br />Directions:<br />1. Preheat oven to 160C/350 f (convection)<br />2. Pour the coconut milk into a saucepan and add castor sugar (160g). Bring to a boil, stirring slowly to dissolve sugar. Set aside to cool.<br />3. Sieve the cake flour, baking powder and salt and pour half of the mixture into another bowl<br />4. Chop the block of chocolate and melt using a bain-marie.<br />5. In a bowl, combine egg yolks, coconut mixture then pour half of the mixture into another bowl<br />6. Place pandan juice and pandan essence into one coconut mixture and combine well. Add one bowl of flour mixture and stir well.<br />7. Place melted chocolate into the other coconut mixture and combine well. Add one bowl of flour mixture and stir well.<br />8. Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp). Continue to whisk until the mixture is stiff. Split half into another bowl.<br />9. Gently fold half the beaten egg whites of one bowl into the pandan mixture and blend well. Then fold in the remaining egg whites and work very lightly with a spatula.<br />10. Gently fold half the beaten egg whites of the other bowl into the chocolate mixture and blend well. Then fold in the remaining egg whites and work very lightly with a spatula.<br />11. Place the mixtures into two cake tins ( greased and floured for easy removal ) and bake in the oven for about 45 minutes or until skewer comes out clean<br />12. Remove cake from oven and allow to cool on a rack.<br />13. When cake is cool, spread the <a href="http://jennylovestoeat.blogspot.com/2009/11/i-love-cupcakes.html">Simple Buttercream Icing</a> in between the chocolate layer and pandan layer. Decorate top of cake with more icing.<br /><br /></div>Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-80947341892031437192009-11-12T13:09:00.003+11:002019-04-22T12:07:28.469+10:00I LOVE CUPCAKES!!<div style="text-align: justify;">
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<img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6QB_HSjN5sfyCXhXzfOP15PMg7SHiUNewh47Y_B4xoIm7fIOxJIaAKQbtt_2eKuVTq6b9erVP8dd0IlHNBXbgMKWosZZDlItcgHTSlwYXd6c9VXTY74fZWX9YwytlMzUBgvkdWewHMOY/s640/lemon-poppyseed-cupcake.jpg" width="640" /></div>
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<br />
<br />
<b>Orange Chiffon Cupcakes</b><br />
Makes 1 dozen cupcakes<br />
<br />
2 1/4 cups cake flour<br />
1 1/2 cups granulated sugar (divided use)<br />
1 Tbsp baking powder<br />
1 tsp salt<br />
1 cup freshly squeezed orange juice<br />
1/2 cup vegetable oil<br />
5 large egg yolks<br />
2 Tbsp grated orange zest<br />
8 large egg whites<br />
1/2 tsp cream of tartar<br />
Confectioners' sugar for dusting<br />
Preheat the oven to 350ºF. Place paper cupcake inserts inside cupcake pan.<br />
<br />
Sift the flour, 1 1/4 cups of the granulated sugar, the baking powder and salt into a large mixing bowl and set aside.<br />
<br />
In a separate bowl, whisk together the orange juice, oil, egg yolks and orange zest. Mixing by hand with a spoon or rubber spatula, blend the wet ingredients into the dry ingredients. Continue to mix until the batter is smooth and evenly blended, about 2 minutes.<br />
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In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until they are foamy. Add the remaining 1/4 cup granulated sugar and the cream of tartar. Continue to whip until the whites from medium peaks when the beater is lifted about 4 minutes.<br />
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Using a rubber spatula, gently fold in 1/2 of the whipped whites into the batter. Gently fold in the remaining 1/2 of the whites into the batter.<br />
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Scoop the batter into the prepared cupcake pan and bake until a skewer inserted near the center of on of the cakes comes out clean and the cake springs back when lightly pressed with a fingertip, 15-20 minutes.<br />
<br />
Allow the cakes to cool and remove from pan.<br />
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Variations<br />
Lemon or Lime Chiffon Cup Cakes<br />
Replace the orange juice with 10 Tbsp water and 6 Tbsp freshly squeezed lemon or lime juice. Replace orange zest with lemon or lime zest. Continue as directed.<br />
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Simple Buttercream Icing<br />
Makes about 4 cups<br />
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1 cup (2 sticks) unsalted butter, at room temperature<br />
4 cups confectioner's sugar, sifted, plus extra as needed<br />
1 tsp vanilla extract<br />
1/8 tsp salt<br />
1/4 cup heavy cream or whole milk plus extra as needed<br />
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture, 2 minutes.<br />
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Add the confectioner's sugar, vanilla extract, and salt and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed.<br />
<br />
Increase the speed to medium and, with the mixer running, add the cream in a thin stream.<br />
<br />
Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consistency. Adjust the consistency if necessary by adding a bit more confectioners' sugar or cream.<br />
<br />
Note: Once blended, buttercreams can be stored in the refrigerator for up to two weeks. To use after refrigeration, let the buttercream soften at room temperature for about 15 minutes. Transfer it to the bowl of a stand mixer and beat with the paddle attachment until it is a smooth, light spreading consistency, 3-4 minutes.</div>
Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-59308297664022000582009-10-18T13:56:00.009+11:002010-01-05T19:07:58.326+11:00Moist Coconut Pie<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2667/4021297610_694b2f7d8f.jpg"><img style="cursor: pointer; width: 500px; height: 332px;" src="http://farm3.static.flickr.com/2667/4021297610_694b2f7d8f.jpg" alt="" border="0" /></a><br />This is a Thai recipe and it is definitely one of my favourite desserts to make and eat!! Definitely not one recipe I'll want to forget so here it will stay. I've made this many many times for many many parties and each time, loved by all, guys and gals, young and old and all nationalities. My plate will come back empty and someone always asks me for the recipe and here it is:<br /><br />Ingredients:<br /><br />4 eggs<br />125g butter, softened<br />1/2 cup plain flour<br />1/2 cup milk<br />1 cup caster sugar<br />1 cup coconut ( you can use dessicated coconut as substitute for fresh coconut )<br />400ml can coconut milk<br /><br />Directions:<br />1. Preheat oven to 180C<br />2. Blend or process all ingredients until smooth<br />3. Pour into greased 23cm pie plate<br />4. Bake in over 1 hour<br />5. Cool to room temperature<br />6. Turn onto serving plate, if desire, decorate with whipped cream, glace cherries and toasted shredded coconut.<br /></div><br />*pie can be made a day before required - tastes even better after it's been in the fridge<br />Hope you enjoy this recipe :DJenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com7tag:blogger.com,1999:blog-4286304441808147849.post-53591387582151313922009-09-29T12:46:00.005+10:002009-11-15T00:41:55.541+11:00dumpling cravings...<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2558/3955192407_aaa4d5e46c.jpg"><img style="cursor: pointer; width: 500px; height: 332px;" src="http://farm3.static.flickr.com/2558/3955192407_aaa4d5e46c.jpg" alt="" border="0" /></a><br />I've been staying in quite a bit lately due to the rain and this kind of weather makes me want my comfort food dumplings!!!!! If there's one food I never tire of eating, it's this!!<br /><br />Here is my own recipe, I hope you enjoy it as much as I do :D<br /><br />Serves 4<br /></div>Ingredients:<br /><br />Meat mixture -<br />400g pork mince<br />1 onions<br />4 clove of garlic<br />1 small bunch of chives<br />1 small can of whole water chestnuts ( chopped and diced)<br />2 tbsp soya sauce<br />2 tbsp oyster sauce<br />1 tbsp sesame sauce<br />1 tsp sugar<br />1 tsp salt<br />1 tbsp ginger (chopped and diced) * I only use ginger if I'm pan frying, no ginger if boiling the dumplings.<br /><br />1 pkt of dumpling/gyoza wraps ( approximately 50 pieces ) ~ if you like to make your own dumpling dough, click <a href="http://jennylovestoeat.blogspot.com/2009/09/dumpling-and-noodle-dough.html">here</a> for the recipe.<br /><br />Directions:<br /><br />1. Throw all mince mixture ingredients in a big bowl and combined<br />2.Wrap the mince mixture in dumpling or gyoza wraps<br />3. Boil kettle of water<br />4. Use a frying pan with lid and heat up frying pan for frying<br />5. Pour a tbsp of vegetable oil in frying pan and lay the dumplings in the pan<br />6. Pour boiled water in the pan of frying dumplings until dumplings are 2/3 covered, cover with lid. *be extra careful when pouring hot water into the frying pan as you can easily burn your hands from the rising heat!!<br />7. Cook for 3-5 minutes, checking occasionally until the water have completely evaporated.<br />8. Once water have completely evaporated, leave for 1-2 minutes frying in the pan, or until the base of the dumpling is brown and golden.<br />9. Remove from frying pan and serve with soya sauce and wasabi or chilly sauce - whichever you prefer.Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-87024037466712184192009-09-28T13:01:00.004+10:002011-10-21T08:27:51.920+11:00Dumpling and noodle dough<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7A1pQpr4XGJQiU2rYMJlpLnJPGjT-gtuU8nM8o6H8Li6ciBbMmewX2AHjunCn8jJhEmycdLo6PnOY6njW_7HuuRLYoggiUrYnoxphkjukNePGjiRLFYOThLBxkqVuiWTVi4IuqCJDLpNA/s1600/noodles.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5520693766809475138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7A1pQpr4XGJQiU2rYMJlpLnJPGjT-gtuU8nM8o6H8Li6ciBbMmewX2AHjunCn8jJhEmycdLo6PnOY6njW_7HuuRLYoggiUrYnoxphkjukNePGjiRLFYOThLBxkqVuiWTVi4IuqCJDLpNA/s400/noodles.jpg" style="cursor: pointer; height: 356px; width: 500px;" /></a><br />
<span style="color: #000066; font-size: 78%; font-style: italic;">Photos taken by: my friend KH Lim :D<br />
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</span><br />
<div style="text-align: justify;">Serves 2<br />
Ingredients:<br />
1 cup plain flour - extra for coating and kneading<br />
1 tbsp corn flour<br />
1 tbsp vegetable oil<br />
1 cup of water<br />
pinch of salt<br />
<br />
Directions:<br />
<div style="text-align: justify;">1. Place all ingredients in a bowl and mix until the water and flour have combined<br />
2. Knead flour for about 10 minutes and roll in to a ball.<br />
3. Place flour in a bowl and cover with damp towel - leave for 30mins<br />
4. Knead flour for 5 minutes adding flour if wet.<br />
5. Roll dough in to a ball and flatten using a rolling pin to create the dumpling skin - sprinkle with flour to keep skin from sticking.<br />
6. Skin is ready for use to wrap dumplings or eat as noodles.</div></div>Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-31152617500345910772009-09-13T17:38:00.004+10:002009-11-15T00:43:26.306+11:00Sugar makes me happy!<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2522/3914678967_475c4a1bcb.jpg"><img style="cursor: pointer; width: 500px; height: 332px;" src="http://farm3.static.flickr.com/2522/3914678967_475c4a1bcb.jpg" alt="" border="0" /></a><br /></div>now you know I love my cupcakes but for me nothing beats a chocolate and pandan layer cake from the Chinese bakery "Maxims"...perhaps it's because they don't offer this variety all the time and it's hit and miss as to when they do have it in store...sadly for me, it's mostly miss therefore I want it even more but not today! I have two slices savoured and waiting for after dinner!! :D<br />Not sure what it is but the Chinese cakes have a light and fluffy texture to their sponge and the cream is sweet and buttery but not heavy. Believe me I've tried looking for recipes to make my own Chinese like sponge cake but for $1.90 a piece, it costs me more than that to make and probably won't taste as nice.<br />Maxims have been around for a looooooooong time and is also famous for their pre-ordered birthday cakes (Taro is my fav) and also their freshly baked egg tarts which is absolutely delicious!! I'm sure most Melbournians know Maxims so why blog about them? well, this blog is about my favourite eats and not that they need the exposure since they're always busy and have been operating for a very long time...but I sure hate for one my favourite cake shop to go belly up and disappear when I need that happy sugar fix. For everyone who's not had the Maxim experience, life can only get sweeter! tee hee<br />Photo above: 2 x chocolate and pandan layer cake + 1 x black sesame roulade just sitting and waiting...<br /><br />Maxims Cake and Pastry<br />173 Little Bourke Street, Melbourne<br />Ph: 03 9662 1980Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com0tag:blogger.com,1999:blog-4286304441808147849.post-85973888640274530602009-09-06T11:40:00.007+10:002010-01-05T19:05:50.699+11:00Breakfast for Walter's daddy - HAPPY FATHER'S DAY!<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2511/3891694068_4401da4ae7.jpg"><img style="cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2511/3891694068_4401da4ae7.jpg" alt="" border="0" /></a><br /></div>At some stage, I had so much trouble getting the batter for pancakes right even after referring to recipe books. After several attempts, I stopped making pancakes for breakfast to DH's dismay! One day, having nothing in the pantry or fridge to cook breakfast I had to make do with what I had..flour, soya milk (lactose intolerant), sugar and frozen berries that I really needed to eat before they expire. Throwing food out is one of my pet hates!<br /><br />Not bothering with looking up the recipe for measurement, I just threw all the ingredients in a big bowl and mixed. To my delight, it turned out the be the best batter I've ever made.<br /><br />Today is father's day in Australia and Walter and I thought we'll make daddy's favourite breakfast..MIX BERRY PANCAKE WITH FRESH STRAWBERRIES AND SMOTHERED WITH CONDENSED MILK!! OK, he doesn't like it smothered with condensed milk..I DO!<br /><br />I realize not everyone is a fan of condensed milk but with my sweet tooth, I go through cans and cans and cans each week. One of the best thing about having a Costco opening up close by, now I can buy bulk and save! lol<br /><br />If you like to try my "Mixed Berry Pancake with fresh Strawberries" here it is:<br />Measurements makes enough for 2 or just 1 for a very hungry daddy!<br /><br />Ingredients:<br />* 1 cup S.R flour<br />* pinch of salt<br />* 1 tbsp raw sugar (am trying to stay away from processed foods so have been using raw sugar instead). I found for some reason, having sugar in the batter helps to create a crispier pancake.<br />* approx. 350ml soya milk<br />* large handful of mixed berries - I like to use the frozen berries, they're great and no need to defrost beforehand<br />* butter<br /><br />Directions:<br />1. Throw all dry ingredients in a big bowl<br />2. Pour in soya milk and stir - add more soya milk if required. The batter should be runny but not too liquified. It doesn't matter if the batter is a little lumpy either :-)<br />3. Heat up frying pan on medium heat, add some butter to the frying pan to coat but make sure you do not burn the butter.<br />4. When butter have melted and coat the pan, scoop a ladle of batter into pan and wait about a minute.<br />5. When the batter starts to form holes on top, flip the batter on the other side to cook about 1 minute or until golden brown.<br />6. Remove from pan to plate, sprinkle fresh strawberries and pour over with condensed milk! :D<br /><br />HOPE YOU ENJOY IT! Happy Father's days to all father's out there!!Jenny Leehttp://www.blogger.com/profile/02770252225845154054noreply@blogger.com1