Ice cream snowskin mooncake

Ingredients:

Dreyer's Almond flake Ice cream

250g Red man snowskin premix

50g Shortening 

100ml water

Optional:

Almond flavor 

Directions:

1) Scoop the ice cream into cupcake paper n freeze. 

2) Add water to the snowskin premix and knead

3) Add shortening and a few drop of almond favor. Knead till even texture obtained.

4) Rest the snowskin for 50min.

5) flatten the snowskin dough n cut out desired size to wrap the ice cream prepared in step 1.

6) put into mold n press. (Tip: sprinkle the premix powder into mold to ensure mooncake comes out clean)

7) store in freezer until ready to be served. 

中秋节快乐！

To try out:

http://www.chinasichuanfood.com/snow-skin-mooncake-video-recipe-with-custard-filling/

Rainbow cake roll

INGREDIENTS

• 5 large eggs, separated
• 2/3 cup granulated sugar
• 1 teaspoon vanilla essence 
• 2/3 cup cake flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons melted butter

PREPARATION

Beat egg yolks until thick and lemon colored; gradually add 1/3 cup of the granulated sugar, the vanilla essence 

In another bowl, beat egg whites until almost stiff; gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form.

Fold yolk mixture into the beaten whites.

Sift dry ingredients into a separate bowl; add to egg mixture, folding in carefully. Fold in melted butter.

Divide the batter into six bowl and add the colors. Stir well n pour into a small piping bag

Pipe the cake batter into the tray

Bake at 375° for 12 minutes.

Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar.

Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream, or a layer of jam and a thin layer or whipped cream or whipped topping.

Re-roll the cake and slice to serve. 

Store leftovers in the refrigerator or freezer.

• Cream cheese filling
  
  
  1. In a small bowl beat whipping cream until stiff peaks form; set aside.
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
  
  Ingredients110 g cream cheese
• 100 g white sugar
• 0.4 g salt

• 3 ml vanilla extract
• 180 ml heavy whipping cream

Cheesy goreng Pisang

On Hari Raya holiday, we made this Malay favor snack with children and parents in law.

Selemat Hari Raya

Adopted from http://www.foodforlifetv.sg/video-cookbook/video/cheesy-pisang-goreng-0

Ingredients

Pisang Raga

 

, or Pisang Tandok

1/2

 

cup

 

Coconut Milk

1/2

 

cup

 

Plain Flour

1/4

 

cup

 

Rice Flour

1

 

teaspoon

 

Baking Powder

Salt

 

, to taste

1

 

Egg

Duck Vegetable Cooking Oil

 

, for frying

1/4

 

teaspoon

 

Turmeric

20

 

milliliters

 

Water

1

 

big spoon

 

Butter

 

, for the sauce

2

 

big spoons

 

Condensed Milk

 

, for the sauce

Cheddar Cheese

 

, for the garnish

Chocolate Rice

 

, for the garnish

Directions

1)Sift the plain flour and rice flour into a bowl.

2)Add ½ cup coconut milk, baking powder, salt, egg, oil and ½ tsp turmeric powder.

3)Add water to the batter until you attain the desired consistency.

4)Heat the Duck Oil in a pot.

5)Now split the banana in two, coat it with a bit of rice flour, and dip it into the batter.

6)Deep fry it in the oil until golden brown.

7)In a saucepan, melt the butter and condensed milk under low heat until it combines.

8)Drizzle the sauce over the goreng pisang, and garnish with cheddar cheese and chocolate rice.

Easy buttercream recipe

Source:

http://artisancakecompany.com/recipe/easy-buttercream/

Easy Buttercream

Delicious, rich and easy buttercream recipe that anyone can make. This is not a crusting buttercream. It is meringue based so it has a slight shine and chills nicely in the fridge. Takes 10 minutes to make and is fool-proof!

Servings	Prep Time
8 in round cake	5 minutes

Cook Time	Passive Time
3 minutes	8-10 minutes

Ingredients

• 2 lbs unsalted room temperature butterYou can use salted butter but it will affect the taste. Leave out additional salt. 
• 2 lbs powdered sugar (sifted if not from a bag)
• 1-2 Tablespoons vanilla extract
• 1 teaspoon sea salt you can use regular salt too if you want
• 1 cup pastureized egg whites

Servings:in round cake

Instructions

1. Place egg whites and sugar in a stand mixer (you can mix with a hand mixer too if thats all you have). 
2. Attach the WHISK and combine ingredients on low and then whip on high for 5 minutes. 
3. Once the meringue is light, white, fluffy and shiny, add in your butter in chunks. Add in vanilla and salt. 
4. Let whip for 8-10 minutes until its very white and light and shiny.