DRAGON FRUIT MOON CAKE JELLY

Yields 10 mooncakes

Longan filling : (17 small tart moulds)

1.5 tsp  agar-agar powder
1 tsp     jelly powder
50g       sugar (too sweet)
15 ml    longan syrup
150ml   water
longan flesh (cubes)
salt

Mooncake skin:

300 g      dragon fruit 

750 ml    water 

80 g        sugar 

3 Tbs      agar-agar powder

3/4 Tbs   Instant Jelly powder

1.   Blend the dragon fruit until it become puree  

2.   Combine all the ingredients together and cook until it boils.

3.   Then pour the skin mixture into the plastic jelly mould to 1/3 only.

4.   Let them cool for awhile, then place the filling jelly in the centre of each jelly mould.

5.   Continue by pour the remaining mixture into the mould until the filling is covered.
6.   Leave them to set, keep chilled.

Chocolate Muesli Bread

Ingredients;

500 g wholemeal flour
1 tsp salt
2 tsp dried fast action yeast
30 g butter, cubed
75 ml whole milk, warmed
225 ml lukewarm water
a little extra wholemeal flour for dusting
200 g chocolate muesli
a little extra muesli for sprikling

Method:

1.  Mix the flour, salt and yeast in a mixing bowl.
2.  Rub the butter into the mixture until it resembles fine breadcrumbs before        gradually adding the milk and water, mixing in between additions until a          sticky dough is formed.
3.  Turn out onto a floured surface and knead until smooth and elastic, working      in the muesli as you knead.
4.  place in a clean, oiled bowl and cover with a damp towel. Leave to prove in      a warm place for an hour.
5.  Knock the dough into a baking tray, cover with the towel and let it proves        for another hour.
6.  Preheat the oven to 200^oC /400^oF.
7.  Sprinkle a little mueslion top, press in gently and bake for 18 - 22 minutes        until risen.
8.  Leave to cool before serving.

Japanese Cotton Cheese Cake

Making an 8” round cheese cake

250g Cream Cheese, softened
50g Butter, softened
100ml Fresh Milk

1tbsp Lemon Juice
60g Cake flour
20g Corn flour
6 yolks
1/4tsp salt

6 Whites
1/4 tsp Cream of tartar
140g Caster Sugar

Method:
1. Preheat oven 160^oC

2. Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Make sure the baking paper extends higher than the cake tin by about 1.5 inches . Wrap around the outside of baking tin with aluminium foil, to prevent seepage.

3. Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
4. Upon slightly cool, add in the egg yolks, cake flour, corn flour and salt and mix until well combined.
5. Sieve the egg yolk and flour mixture into another clean bowl. Set aside.

6. In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft peaks form.

7. Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well (to loosen the mixture . Continue to fold gently with the balance egg white mixture.

8. Pour the batter onto the prepared pans. Place a sheet of aluminium foil and loosely place it over the tin. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

9. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Banana Walnut Cake

Prepare a rectangular mould 11.5cm x 22cm x 6cm

Ingredients:

 200 gm butter, softened at room temperature
 150 gm brown sugar
 280 gm ripe bananas, mashed
 4 eggs (120 gm), whisked
 100 ml milk
 240 gm cake flour
 1 tsp baking soda
 1/2 tsp salt
 100 gm walnuts, roughly chopped

Method:

1.  Preheated oven to 180^oC /356^oF

2.  Cream the butter with sugar with an electric mixer until light yellow, about 4 to 5 minutes.
3.  Add 1/3 of whisked egg into butter mixture at a time and mix well between adds. Combine                  thoroughly. Pour in the milk and combine well.
4.  Add mashed bananas. Combine well with a spatula or wooden spoon.
5.  Mix flour, baking soda and salt together. Sift into the banana mixture and combine well. Sprinkle        walnuts and fold in. Reserve some walnuts to sprinkle over the surface of batter.
6. Transfer batter into a baking mould. Bake for 40 to 45 minutes, or until lightly brown and cooked        through.
7. Test with a needle. If it comes out clean, the cake is done. Slice and serve on a platter. Enjoy!

Durian Muffins

DURIAN MUFFINS

A
• 220g self raising flour, sifted (or substitute with 110g plain flour + 1/2tsp cream of tartar + 1/4 tsp       bicarb soda)
• 80g castor sugar

B
• 2 large eggs, lightly beaten
• 180ml fresh milk
• 120g melted butter

C
• 300g durian puree, divide into two portions


Preheat the oven to 170 degree Celcius.

1. Mix A together in a mixing bowl
2. Mix B into A, whisk until just combined.

Tips:  Don't overmix, else your muffin will be dense.
Just 4-5 brisk whisk will do.

3. Stir in half the durian puree into the batter. Scoop a heap teaspoon of batter into muffin cups,               gently tap the muffin pan on the kitchen counter to level the batter, then add a dollop of durian             puree at the centre of the batter, and spoon another heap teaspoon of batter on top.
4. Bake at 170C for 25 minutes

Pouding au pain avec de la sauce au rhum

Ingredients:
2 batons
3 eggs
3/4 can of creamer.
1 tablespoon of brown sugar
1 tablespoon of granular sugar
10 g of almond
10 g of hazel nut
2 banana
1 piece of 1 cm thick butter

Method:
1.  Beat up the 3 eggs with 1 tablespoon of granular sugar and 1 tablespoon of brown sugar.
2.  Pour the mixture into a 20 cm x 20 cm baking tray.
3.  Tear up 2 buguettes into chunks and put into the tray.
4.  Pound the almonds and hazel nuts and add into the tray.
5.  Cut the banana into thin slices and add into the tray.
6.  Pour in the creamer and mix all the ingredients.
7.  Cut the butter into small piece and place evenly on the mixture.
8.  Place in the oven at 150^OC  for 20 minutes.
9.  Take out from the over, spread evenly the shredded cheddar cheese on top then continue baking          for another 10 minutes.  

The Rum Sauce

Ingredients:
1 cup of creamer
1 piece of 1 cm thick butter
1 tablespoon of rum

Method
1.  Melt the butter in a pot
2.  Add in the creamer and mix well.
3.  When the mixture shimmer, put in a tablespoon of rum.
4.  Bring the mixture to boil.

Cream Puffs

Ingredients:

1. Choux Pastry

130 g all purpose flour 

1 tsp granulated white sugar

1/2 tsp salt

114 g unsalted butter

240 ml water

4 large eggs (lightly beaten)

2.  Egg Was Glaze

1 large egg

a pinch of salt

3.  Whipped Cream

480 ml heavy whipping cream

1 tsppure vanilla extract

2 tblsp granulated white sugar

4. Garnish

Powdered (Confectioners or icing ) sugar

Method:

1.  Place the butter and water in a heavy saucepan over medium heat and bring to a boil.

2.  Remove from heat and with a wooden spatula, quickly add the choux pastry mixture as in ingredient (1).

3.  Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. (About a minute or two)

4.  Transfer the dough into your electric mixer and beat on low speed for a minute or two to release the steam.

5.  One the dough is lukewarm, add the lightly beaten eggs and continue to mix until a smooth thick paste is formed..

6.  Spoon or pipe 12 mound of the dough onto a baking sheet, spacing them a couple of inches apart.

7.  beat together the egg and the salt for the glaze, using a pastry brush, gently brush the glaze on the top of the dough.

8.  Preheat the oven to 400^oF (205^oC)

9.  Bake for 15 minutes and the reduce the temperature to 350^oF (177^oC), bake for another 30 to 40 minutes or until the shells are nice amber color and when split, is dry inside.

10. Turn off the oven, with oven door slightly ajar, let the shells dry for 10 to 15 minutes before remove from oven and let cool on a wire rack.

11.  In a large mixing bowl, place ingredients (3)

12.  Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

13.  To assemble, Split the pastry shells in half and fill with whipped cream.

14.  Place the top half of the shell on the whipped cream and dust with powdered (Confectioners or icing ) sugar.