Mango Mousse Cake

Mango Mousse Cake

Sponge Cake

4         Eggs + 1 egg yolk
100g   Sugar
100g   Plain Flour
100g   Melted Butter

Method

Preheat oven to 160 degrees celcius.
Grease and line a ddp 9 inches round baking tin with paper.

1.  Whisk eggs and sugar at max speed for 6 mins until stiff.
2.  Fold in sifted flour by handm using an upward circulating motion. Add in melted butter and
     mix well until batter is shiny.
3.  Pour into baking tin and bake for abt 35 mins.
4.  Cut cake into 2 layers when it is cooled.

Mousse Filling

3 tbsp            Water
15g / 1 tbsp.  Gelatin
100                Mango Puree
250g              Fresh Cream

Mousee Filling Method

1.  Disslove gelatin in water over a low fire, Leave to cool
2.  Whisk fresh cream at medium speed until stiff.
3.  Add mango puree into fresh cream and add in cooled gelatin and mix well.
4.  Position one layer of cake on a cake board and place a cake ring over.
5.  Spread 1/2 of mango mousse on top of cake.
6.  Repeat the same process until all the mousse is used up.
7. Leave in the freezer to set, abt 1/2 hour.
8. Line mango cubes on top and pour lukewarm instant jelly on top. Leave in the fridge to set.

Topping

400g       Water
1/2 tbsp   Instant Jelly
80g          Sugar
1 tbsp      Mango Puree

1.  Boil Water, sugar and instant jelly together.
2.  Set aside until almost coola and pour over top of cake.

ShenZhen ( 8th Mar to 11th March)

Waiting to catch our flight

    Lunch @ Mian Dian Wang

  
Find their tobacco packaging looked cute.

    One of my favourite Porridge eating place.

     
Dessert Time

     Dinner Time

    
Dongbei Food - not very nice

    

Foot Reflexology Time

CNY Bakes 2012

Chocolate Corn Flakes

Ingredients

250g  Butter

320g  Plain Flour

150g  Castor Sugar

100g  Chocolate Corn flakes

1        Egg

1        Egg Yolk

1/4 tsp Vanilla extract

1 tsp   Baking Powder

Method

1. Sieve the flour and baking powder together.

2. Beat the sugar and butter until creamy.

3. Add in egg, egg yolk and mix well.

4. Lastly add sifted flour, mix well and leave asdie for 20 mins.

5. Cut the dough into small balls.

6. Coat corn flakes onto them. Flatten them and bake at 160 degrees celcius for 15 to 20 mins.



Kueh Lapis

Deep Fried Crab Meat

Deep Fried Chi Gu

Christmas Log Cake

Christmas Log Cake

Ingredients

(A) Chocolate Sponge Cake

Group 1

4    Egg White

80  sugar

Group 2

4    Egg Yolk

Group 3

65g   Cake Flour

10g   Cocoa Powder

1/2 tsp Baking Powder

1 tsp Chocolate Paste

Group 4

40g  Corn Oil

Method

1. Cream Group 1 till light

2. Add in Group 2 ( egg yolk)

3. Fold in Group 3, sifted flour and paste

4. Add in Group 4, corn oil

5. Bake at 200 degress celcius for 10 mins

(B) Ivory Chocolate Filling

130g White Chocolate

80g    Whipped Cream

1. Melt the white chocolate.

2. Whipped the cream till peak.

3. Take a bit of cream to mix the white chocolate.

4.  Then pour the rest of the chocolate in.

(C) Strawerry Puree JamGo

Group 1

20g  Strawberry Jam

50g  Sugar

Group 2

10g  Pectin

20g  Sugar

10g  Glucose

Boil Group 1 and Group 2 for 1 min.

Leave to cool.

(D) White Chocolate Ganache

100g  White Couventure Chocolate

100g  Whipped Cream

Heat up cream and pour over chocolate.

Assemble

1.  Spread the ivory chocolate filling on sponge.

2.  Followed by strawberry puree jam.

3.  Sprinkle 30g chopped nuts on top.

4.  Roll up the sponge.

5.  Pour white chocolate ganache over cake.

6.  Decorate as desired.



Christmas Cookies

Chinese Steam Fish

Chinese Steam Fish



Ingredients

- 1 medium whole fish, ( I ask the fishmonger to clean it for me)
- 6 slice of ginger, thinly julienned
- 1 chilli sliced (adjust to your liking)
- 2 medium tomato, cut into slices
- 80g salted vegetables, sliced thinly
- 2 salted plums
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- dash of pepper
- 3 stalks spring onion, thinly julienne to garnish
- 1 chilli sliced, thinly julienne to garnish
- 1 tbsp water

Directions

1. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish on the 
    plate.
2. Drizzle light soy sauce and oyster sauce over the fish. Keep in fridge (covered) for at least 30 mins.
3. When you are ready to steam the fish, add water and scatter the rest of the ingredients ( salted
    plums, salted vegetables, tomatoes and ginger strips) over the fish around the plate.
4. Place your steamer rack inside your wok. Add enough water to come to the base of the steamer,
    bring it to a boil.
5. Once the water has come to a boil it’s time to steam your fish. Place your dish on the steamer rack
    and cover and steam for 12 mins.
6.  Do not over-steam as the meat will become tough.
7. Garnish with spring onions strips and chilli strips.



Crispy Roast Pork Belly (脆皮燒肉)

Crispy Roast Pork Belly (脆皮燒肉)

Ingredients:

• 1.2 kg pork belly
• 1/2 Tbsp Shaoxing wine, optional
• to taste, rock salt

Seasonings:

• 3½ tsp salt
• 2 tsp sugar
• 1/2 tsp five-spice powder

Method:

• To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
• Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.
• Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
• Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
• Preheat oven to 200C/395F.
• Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with rock salt. Bake in preheated oven for about 30 minutes (Remark: I used convection oven. If ordinary oven used, bake for 45 minutes.) Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings. (If ordinary oven used, move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)

The cooking time depends on how thick and how big the pork belly is. Please adjust accordingly.



8 days Shenzhen, Hong Kong & Macau ( 2nd Nov to 9th Nov)

Asta Hotel & Resorts

  

    Five Spice

Mian Dian Wang

Dessert Time

    Dim Sum Spread

   Sumptuous Dinner

   Pampering Time

Tailoring Time - choosing material for cheongsum

   Kok Kei - Shopping for Cookies