How to make Blueberry Yogurt Ice Cream 【藍莓優格冰淇淋】

Ingredients:

A) Blueberry Sauce

• 200g blueberry
• 80g rock sugar
• 10ml lemon juice

B) Ice cream

• 300ml milk
• 40g castor sugar
• 200ml natural yogurt
• 60g  blueberry sauce (see A)
• 5ml lemon juice
• 150ml fresh cream

Remember to put ice cream maker in freezer at least 24 hours before use.

 

Mango Snow Ice @ ION Orchard

Have a taste of Hello Kitty Sweets Taipei!

You may not be a fan of Hello Kitty. But if you travel to Taipei, well this is certainly one place that you must visit just so you can say that you’ve been there.

 

In a Hello Kitty cafe, there is no escaping her. She is everywhere! On the seats, on the table, on the food, on the menu, in the toilet – she is really everywhere! So, if you got a Hello Kitty phobia, then maybe you can steer clear but you are definitely missing out on quite an experience.

 

The place is probably best known for its desserts and drinks. And the desserts are nicely presented. It can be simple cakes but the effort taken to present it differently is commendable. Not only that, the cake may look simple but it taste quite good as well.

 

They use a lot of fruits in their desserts but I thought they would have given more lychees

 

 

Unknown to us, the food sets that we ordered came with free desserts. So by now, we had dessert overload when they served us Hello Kitty Jello. Nothing special, just jello in Hello Kitty mold.

 

 The cafe is so pretty decorated, from the entrance to the dining areas with Hello Kitty picture frames. There are 2 storeys in all.

 

Hello Kitty Sweets

台北市大安路一段90號
No. 90, Da An Road, Sec. 1
(near intersection of Da An Road and Zhong Xiao E Road, Sec 4)
Zhong Xiao/FuXing MRT

(02) 2711-1132

Red Bean Angel Cake

Ingredients for cake:

12 egg white - at room temperature
1 tsp. salt

1 tsp. vanilla powder

1/2 tsp. cream of tartar
260 gm. castor sugar - sifted
140 gm. cake flour - sifted
80gm red bean – cooked

 

Method:

(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.

 

 

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Banana Cake

 

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.

 

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Japanese Chiffon Cheesecake

 

 

Ingredients:

200g Cream cheese

100g Milk

60g Butter

20g Corn flour, sifted

25gCake flour, sifted

5 Egg yolks

5 Egg whites

 

Method:

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.

Technorati Tags: Japanese Chiffon Cheesecake

Apple Crumble Bars

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.

Technorati Tags: Apple Crumble Bars

Cream Cheese Brownie Fudge

 

 

 

Ingredient

• 190g dark chocolate, chopped
• 50g unsalted butter
• 2 eggs
• 1/3 cup sugar
• 1/2 cup plain flour,sifted
• 1/4 cup self-raising flour, sifted

cream cheese layer :

• 90g unsalted butter
• 250g cream cheese
• 1/4 cup sugar
• 3 eggs
• 31/2 tbsp plain flour, sifted
• 2 tsp vanilla extract

Method

1. Grease & line a 7 inch square cake pan.
2. Melt chocolate & butter in a double boiler. Set aside to cool down.
3. In a medium bowl, whisk eggs till thick, add sugar gradually and beat till creamy.
4. Fold in flour followed by chocolate mixture and mix thoroughly.
5. Spread chocolate mixture into cake pan.
6. Top with cream cheese filling :
7. Beat butter, vanilla extract & cheese together till creamy.
8. Add sugar gradually and beat on high speed till fluffy.
9. Add in eggs one at a time until it is well mixed.
10. Fold in flour and mix till well blended.
11. 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.

Technorati Tags: Cream Cheese Brownie Fudge

Soft Cotton Cheesecake

Ingredients
(A)
250g cream cheese
110ml fresh milk
100g butter

(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.

Technorati Tags: Soft Cotton Cheesecake

Pandan Egg Tart

 

Pastry Tart Shell:
250 gm. Butter
50 gm. sugar
1/4 tsp. salt
1 egg - beaten
360 gm. Plain flour – sifted

 

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.

Technorati Tags: Pandan Egg Tart

Potato Chips & Cheese Cookies

 

 

Ingredients:

250 gm. Butter
200 gm. cheddar cheese - grated
1/2 tsp. Salt
50 gm. fine sugar
2 small eggs (lightly beaten)
1 tsp. Emplex (optional - purpose is to make cookies crispy)
300 gm. Self Raising flour
2 Tbsp. Milk powder
120 gm. cornflakes - crushed
1 Can Potato chips (Crushed)

Method:

(1) Cream butter with cheese, salt and sugar and emplex till creamy.
(2) Add in beaten eggs and fold in flour, cornflakes, potato chips and milk powder. Mix well till it becomes a soft dough.
(3) Use a small ice cream scoop to scoop the dough onto the tray.
(4) Bake at 160C for about 25 mins. or till golden brown and crispy.
(5) Remove from oven and leave to cook on wire rack before storing into cookie containers.

 

Technorati Tags: Potato Chips & Cheese Cookies

Strawberry Chiffon Cake Recipe

 

Ingredients:

4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco
150 gm. Fresh Strawberries - puree until fine
80 gm. corn oil
20 gm. Kirsch liqueur
120 gm. Superfine flour
1 tsp. Baking powder
5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar

Method:

(1) Mix the egg yolks with sugar and stir until well mixed.
(2) Add in corn oil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.
(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.
(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.
(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.

 

Technorati Tags: Strawberry Chiffon Cake

Coffee Brownie Biscuits

 

Ingredients:

200 gm. Butter
180 gm. Sugar
1 egg
100 gm. Walnuts or Cashew nuts - blended coarsely
1/2 tsp. cinnamon powder
320 gm. Plain flour
1/2 tsp. baking powder
50 gm. corn flour
20 gm. instant coffee powder
Some almond flakes or sunflower seeds for decoration
Some beaten egg for glazing

Method:

(1) Cream butter and sugar till sugar dissolves.
(2) Add in egg and beat till well mixed.
(3) Add in blended walnuts or cashew nuts, flour, instant coffee powder, baking powder and corn flour.
(4) Blend into a dough. Rest for 10 mins.
(5) Roll dough between two sheets of plastic and then cut out using cookie cutters.
(6) Place cookies on tray, glaze with beaten eggs and then sprinkle some almond flakes or sunflower seeds on top.
(7) Bake at 170C for about 15 mins. or till cooked.
(8) Cool cookies before storing into containers.

 

Technorati Tags: Coffee Brownie Biscuits