Cake Roll/Roll cake ...hihihihi..(Must try AAAA+++)

Today I made cake roll or roll cake and only less than 15 minutes no more cakes left.

This pattern you can make it by yourself.....

Ingredients :

• 6 egg yolks
• 3 white eggs
• 70gr sugar
• 1Tsp emulsifier
• 1Tsp milk powder
• 50gr self raising flour
• 1Tsp water
• 50gr margarine
• 15gr butter
• 1tsp vanilla powder

Filling :

• Butter cream
• cheddar cheese

Directions :

• Melt the margarine and butter with vanilla powder using bowl placed over a saucepan of simmering water. Put aside.
• Preheat oven to 180 C.
• In medium bowl beat egg, sugar, emulsifier until fluffy, add water, flour and milk powder, mix well.
• The last stir in melted butter.
• Line a 22 x 22 roll pan with baking paper, pour batter into a cake pan.
• Bake for about 20" or bake until a toothpick inserted in center comes out clean.
• Remove cake from oven.
• Turn cake onto another prepared baking paper , remove baking paper, trim the cakes edges so they are even.
• Starting with a long side of cake tightly roll up the cake with the paper. Transfer cake to wire rack to cool.
• Unroll cake, Remove the paper and spread whipped topping or whatever you want it ( can be strawberry jam, chocolate, cream butter, with fresh fruits, nuts, cheeses..)... and re-roll cake.
• Cut and place down on a plate.
  

Note : If you wanna wanna make "feather pattern on top of your cake "

• in small mixing bowl take a bit of batter and mix with 1tsp cocoa paste / cocoa powder.
• place into pipping bag, make a small cut in one corner for piping.
• Pipe parallel lines of the cocoa mixture on top of the sponge batter. Then use a skewer to draw across the cocoa lines to form pattern.

Cream Puffs (Must try AAA+++)

Go MU...Go MU... I love cream puffs.......each small, crisp and filled with a lot of sweet custard cream, even can dusted the top with a thick icing sugar. The most important thing it's very easy to make....ehm...got something to eat later while waiting my football match ...Go cream puff...go cream puff...opppssss I mean Go MU...

Ingrediants :

Puff pastry :

• 130gr flour
• 1 tsp salt
• 100gr butter
• 4 eggs
• 250ml water

Directions to make pastry :

1. Preheat oven to 200 C.
2. Place the butter and water in a heavy saucepan over medium heat and bring to a boil.
3. Remove from heat and with a spatula, quickly add the flour mixture.
4. 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).
5. Transfer the dough to your electric mixer (or with a hand mixer), and beat on low speed a minute or two to release the steam from the dough.
6. Once the dough is warm start adding eggs one by one and continue to mix until you have a smooth thick paste.
7. Pipe dough on an ungreased cookie sheet. Spacing them a couple of inches apart.
8. Bake for 30-40 minutes or until you see the nice brown colour.
9. Remove from oven and let cool on a wire rack immediately and Prick the sides of each puff with a toothpick or skewer. Let the puffs cool completely before filling.

Filling :

• 400ml Milk
• 50gr sugar
• 3 egg yolks
• 25gr corn flour
• 50ml whipped cream
• 1/2 tsp butter
• 2.5ml rhum (optional)

Directions to make custard :

• In a mixing bowl place the milk, sugar, egg yolks, corn flour, whipped cream and butter and stir to combine. Stir constantly with a wooden spoon (if you have) , until the custard thickens and coats the back of the spoon. ( you can add corn flour mixed with water if you find it not too thick).
• Keep stirring the custard coz it's help to distribute the heat so the custard doesn't become too hot, which can curdle it .
• Let it cool first and add in rhum. ( as what I said it's optional )

To assemble :

* Simple cut the pastry shells in half and fill or pipe with custard. Dust with icing sugar .

Tofu with Pickled Mustard (Must try AAA+++)

Ingredients :

• Tofu cut them into small rectangular pieces. Lightly pan fry the tofu until you get light brown ( half way done ). Remove from heat and put aside.
• 200gr salted preserved mustard, cut into pieces and blanched in boiling water for 3 minutes. ( or if you like you can boil it till it's soft) and remove from heat clean with water, and put aside.
• 2 cloves garlic ( chopped ).
• 2 chillies (big chilli) sliced diagonally.
• 1 tsp fish sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp of palm sugar
• 1 tsp sugar
• 500ml water
• 1sdt
• 1 tsp sesame oil
• 1 Tsp canola oil

Directions :

1. Heat the oil in a preheated wok, then stir-fry garlic and chili.
2. Then add pickled mustard mix well. stir in fish sauce, salt, black pepper, palm sugar, sugar, stir well.
3. Pour in water, let it boil until a little bit of water is left.
4. Add the tofu and stir well.
5. Off the heat. Add in sesame oil....and ready to serve......

Risoles

I'm craving for food again, so I made this risoles... Risoles is an Indonesian's snack and it's best eaten for breakfast or afternoon tea .

Ingredients :

Risoles skins :

• 1 cup of all purpose flour
• 3 cups milk
• 2 eggs
• 1 tsp salt

* In the bowl, sift the flour and add the rest of the ingredients then whisk into a smooth batter. On medium low heat a small pan, spray with cooking oil and pour the batter in to make a thin skin, when the surface is done slide the skin on to the plate, becareful the bottom shouldn't be brown and crispy.

Fillings :

• minced chicken
• 1 carrot cut into small cubes
• 1 potato cut into small cubes
• 1 big onion (chopped)
• 1 clove garlic ( chopped)
• 1.5 tsp salt
• 1/2 tsp pepper
• 2 Tsp sugar
• 1.5 cups milk
• 1/4 cups all purpose flour mix with 1 cup water (milk)
• Cheese (optional)

Directions :

1. Heat oil and add onions and garlic until lightly brown, then add the chicken.
2. After that, add the carrots and potatoes stir in medium heat.
3. Add the all purpose flour and milk . Season with salt , sugar and pepper
4. Cook in medium heat & keep stirring until it is thick.
5. Lastly add the slice cheese. Cool it down
6. Take one cooked skin and add the filling on the middle of the skin and fold it.
7. Dip them in a beaten egg white + milk and coat them with breadcrumbs.
8. Deep fry until the skin fully cooked.....
   

Minced Chicken Satay

This satay is made from minced chicken. Nice unique tasting satay style. Simple to prepare but good enough for either a party or a simple family meal.

Ingredients :

• 300gr minced chicken meat
• 1 chopped spring onion leaves.
• 1 Tsp canola oil
• 1 candle nut
• 1 clove garlic
• 2 shallots
• 1/2 tsp black pepper
• 2 red chillies
• 1 tsp salt

Directions :

1. Using pestle and mortar, grind candle nut, clove, shallots with black pepper and chili till very fine.
2. Transfer to a mixing bowl, add minced chicken meat, spring onion and salt and mix well.
3. Leave mixture to firm up in the fridge.
4. divide the meat into 4 equal parts and roll out each into 1.5cm thick and around 5cm long, and skewer each with bamboo skewer.
5. Heat the grill. Grill each side of the skewer for 12-13 minutes .

Tips :

If you are using bamboo skewers, soak the bamboo skewers for 30 minutes in water prior to cooking the chicken, so that they do not burn during grilling. Oil the skewers ¾ of the way only, so that you have a place to hold the skewers without greasing your hands.