Brownies

I reached home quite early today and found that i have a little time on hands thus decide to bake some brownies. was chatting with grace that i am going to bake and she email me her receipe immediately and said hers is pretty good.

The steps are pretty simple. melt the butter, mix here and there.. tata. the final product.

true enough the product is good! :) Thanks Grace for that. i will not share the receipe in this case :)

it is a pity that i didnt have enough chocolate conventure, otherwise i will make a better chocolate granache. also find that its pretty late now. so i am also lazy to beat the icing and just pour over the cakes.

will try again this weekend to share with my colleagues then!

Breakfast for my hubby and me tomorrow! :)

Note: i save those edges of the cakes for ice cream so nothing is wasted! :)

Braised Pork Leg Beehoon

Our Lunch on Yesterday Afternoon. Hubby said my culinary skill improved for this beehoon.. hmm.. is it? maybe. hehe

What i used:
a) Braised pork including its gravy
b)200g of dried beehoon
c) Veggie and Mushroom
d) 1/2 Chicken Stock Cube
e) 1 1/2 teaspoon of sugar
f) 1 teaspoon of salt
g) around 80ml water
h) 1 tablespoon of black soya sauce and 1 teaspoon of light soya sauce
i) 3 shallots and 2 garlic, diced.

Marble Butter Cakes

I have baked this butter cake yesterday, receipe is taken from this receipe book called " Fruity Cakes" from Alex Goh. In this book, there are 2 method to bake butter cake and i used separate egg white method. in case u are wondering the 1st pic (from left), this is the combined mixture after i blend the butter mixture and egg white mixture to it. its looks like doufoo?! i had doubt it will succeed ( my butter cake always end up hard or dry). but in this case, it looks springy and nice! :)

I myself ate a few pieces. Maybe find 1 night after work, i bake again for my colleagues :)

Heres the receipe from Alex Goh's book.

Ingredient (A)
1. 250g butter
2. 200g sugar ( can reduce accordingly, i reduce to 160g)

Ingredient (B)
1. 4 eggs

Ingredient (C)
1. 220g flour ( i reduce to 200g)
2. 1/2 tsp baking powder ( can use double action baking powder also)

Method
1. Cream (A) till light and fluffy
2. Add (B) slowly and cream till smooth and light
3. Sieve in (C) and mix until well blended ( dont overmix!)
4. grease and line the baking mould. pour the batter into mould.
5. bake at 180deg for 50mins.

Pandan Chiffon Cakes

I have recently brought my Kitchen Aid Mixer and decided to try baking chiffon cake. The receipe i got is from another blogger. Probably the receipe called for 2 tablespoon of pandan essence and i find that its alot. my colleagues and hubby find that it has bitter aftertaste.

In case u were wondering why there are so many pictures. this is to show bakers or ladies who wants to try out the chiffon cake for the 1st time on how each stages will the mixture like.

Recipe:
Ingredient A
1. 4 egg yolks
2. 20g sugar
3. 1/4 tsp salt ( to enhance its taste)
4. 60g oil ( can be corn, olive or sunflower oil)
5. 70g milk ( i use coconut milk)

Ingredient B
1. 100g flour ( please use cake or top flour)
2. 1/2 tsp baking powder ( u can use double action baking powder )

Ingredient C
1. 4 egg whites
2. 100g sugar

Method:
1. Mix (A) till well blend and add (B) till well mix.
2. whisk egg white (C) until soft peaks form and then start to add in sugar. continue to whip till stiff.
3. take 1/4 of meringue and mix with yolk mixture from step 1 until well combined. add the remaining meringue and mix well.
4. power batter into 22cm angel food cake tin and bake 170deg for 40 to 45mins
5. invert the cake after taking it out from oven and let it cool.
6. remove the cake from mould only when its cooled.