(1) Whisk egg white with cream of tartar until frothy then gradually pour in castor sugar and whisk till thick.
(2) Add in half of the sugar when foams develop. Continue to whisk until foam is stable. Add in the rest of the sugar together with salt and continue to whisk till soft peak.
(3) Fold in sifted flour and vanilla powder. Mix well.
(4) Add in red bean into a rectangular tray. Pour the batter on top of it.
(5) Bake at 160C for about 20 mins. or till top is brown and when inserted with a skewer, comes out clean.
Ingredients: 180 gm. Butter 180 gm. Fine sugar 2 nos. Extra large Eggs - beaten lightly 250 gm. Cake flour 1 tsp. baking powder 1/2 tsp. Bicarbonate of Soda 220 gm. Bananas - mashed 50 gm. Dairy whip cream (can substitute with evaporated milk) 1/2 tsp. Banana essence 2 bananas – slice
Method: (1) Cream butter and sugar till light and creamy. (2) Pour in eggs gradually and beat till creamy. (3) Add in whip cream, mashed bananas and banana essence and mix well. (4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only. (5) Pour into an 8" round tray, and arrange sliced bananas on top. (6) Bake at 175C for about 50 to 60 mins. or until cooked.
To the mixing bowl, add the flour, sugar, salt, honey, yeast, butter, egg and water. Mix it together, first with the spoon and then with your hands. Use a damp towel under the bowl to prevent it from moving. Continue to knead the dough using the heel of your hand for about 7 minutes. If you like, you can remove it from the bowl to knead on a table.
Step 3:
Let dough rise
The dough will change its texture, becoming smooth and shiny with a medium-soft consistency. After this occurs, form it into a ball and put it back into the bowl. Cover the bowl with a plastic bag and allow the dough to rise for 1.5 to 2 hours or until the dough has doubled in size.
Step 4:
Portion the dough
Once the dough is ready, "punch" the air out while it is still in the bowl. Next, carefully collect the dough, separating it from the sides of the bowl. Sprinkle your work space with a little flour before working more with the dough. Now, shape the dough into one log and let it rest for a minute or two. Finally, cut it into six even portions using the knife.
Step 5:
Roll and shape
Take one portion of the dough and roll it into one long, snake-like log, starting at the middle and working outwards. Repeat with all 6 portions. Lay 3 of the logs beside each other and join them together at one end. Take one of the outside logs and carefully twist it, placing it into the middle. Take the other outside strand and place that one into the middle, making a braided knot. Make sure it is tight but not tight enough to stretch the dough. Continue this braiding motion until you reach the end of the logs. Trim each of the ends and place it onto the baking tray. Repeat the same thing with the remaining 3 logs until you have second challah loaf. Also place this one on the baking tray. Next, cover the dough again in a plastic bag and allow it to rise until it doubles in size, or about 30 minutes.
Step 6:
Preheat the oven
Set the oven to 180°C (350ºF/ gas mark 4).
Step 7:
Brush with egg wash
Using the brush, coat the surface of the challah and sprinkle them with sesame seeds or poppy seeds.
Step 8:
Bake
Place the challah in the oven and bake for 20-30 minutes.
Step 9:
Remove and serve
Remove from the oven when golden brown, slice and serve. Some people add raisins to the recipe as well for that extra hint of sweetness.
1. Put cream cheese and milk in a double boiler. Double boil till cream cheese and milk melted. Add in butter and stir until its smooth. Add in egg yolks (do not let it boil). Add in sifted corn flour and cake flour. Stir until its smooth. Remove from heat and set aside.
2. Prepare a 8" baking pan, line the bottom with parchment paper
3. Whisk egg whites till thick and glossy (soft peaks form), sugar is added .
fold into cream cheese mixture till well combined.
4. Put baking tin into a large roasting pan half filled with hot water and steam bake at 160 degree C for an hour or till golden brown and cooked. 5. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.
Base: 1 stick (1/2 cup) butter - room temperature 2 tbsp of sugar 1 1/3 cups (170g) flour 1 tsp of salt
Topping: 4 apples 5 tbsp of sugar 1/4 tsp cinnamon 2 tsp cornstarch 2 tbsp lemon juice 4 tbsp of fruit jam (I used homemade plum jam)
Crumble : 1/2 cup (64g) flour 3 tbsp of sugar 4 tbsp butter – softened
Method:
1. Peel, core and coarsely dice apples. In a large skillet, combine apples, sugar and cinnamon. Cook over medium heat, stirring occasionally for 5-7 minutes, until apples are tender but still firm. In a small cup, combine cornstarch and lemon juice. 2. Add to the apple and stirring constantly for 3 minutes or until thickened. Dish out and set aside to cool. 3. Preheat oven to 350 degrees F. Grease a 8" x 8" square pan and line the bottom with parchment paper leaving an overhang on both side (for easy removing your bars later) 4. In a medium bowl, combined flour, sugar and salt. Mix well. Rub in butter to the flour until its crumbly and resemble breadcrumbs. Press into the bottom of the pan. Bake for 10-12 minutes, until lightly brown around the edges. Remove from oven. 5. Spread the jam evenly on the base while it's still hot and top it with the cooked apple. 6. In a medium bowl combine all the ingredients for the crumble. Mix until well combined and crumbly. Sprinkle over the apple. Bake for 25-30 minutes or until golden brown. Remove and cool. Cut into squares and serve.
Melt chocolate & butter in a double boiler. Set aside to cool down.
In a medium bowl, whisk eggs till thick, add sugar gradually and beat till creamy.
Fold in flour followed by chocolate mixture and mix thoroughly.
Spread chocolate mixture into cake pan.
Top with cream cheese filling :
Beat butter, vanilla extract & cheese together till creamy.
Add sugar gradually and beat on high speed till fluffy.
Add in eggs one at a time until it is well mixed.
Fold in flour and mix till well blended.
Bake preheated oven at 180 deg cel for 30mins. Cool in pan for 10mins before unmoulding the cake to cool completely on rack. Chill brownie until it is set.
(B) 100g plain flour, sifted 20g corn flour, sifted 60g sugar 6 egg yolks 1 orange, zest and juice
(C) 6 egg white 1/2 tsp cream of tartar 60g sugar
Method: 1. Prepare a 9" baking pan, line the bottom with parchment paper, and greased the side with some butter. 2. Put (A) ingredients in a double boiler. Double boil till until cream cheese and butter melted. Remove from heat and let it cool 3. When it's cool add in all the ingredients (B). Stir until its smooth. Set aside. 4. Whisk (C) till thick and glossy (soft peaks form), fold into cream cheese mixture till well combined 5. Put baking tin into a large roasting pan half filled with hot water and steam bake at 350 degree F for an hour or till golden brown and cooked. 6. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.
Pandan egg custard: 100 ml. Hot water 80 gm. sugar 50 gm. pandan juice 50 gm. fresh milk 3 eggs a drop of green colouring (optional)
Method: (1) Pastry tart shell: Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined. Add in sifted flour and mix into a pliable dough. Wrap the dough and chill for 20 mins. Press into tart mould and leave in the fridge to chill while preparing the egg custard. (2) Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice. (3) Pour egg custard until almost to the rim (80% full), taking care not to let it overflow to the edge. Note: It's difficult to unmould when the egg liquid flows to the side. (4) Bake at 160C for about 30 mins. or until cooked. Remove the pandan egg tarts and leave to cool on a wire rack.
