Cupid's Kitchen

Black Forest Gateau

2012-02-01T21:53:00.001+08:00

Black Forest Gateau
Ease of cooking: Medium
Desserts
Serves: 10

Kitchen Aid Artisan Mixer KSM150
Attachment used: Whisker

Ingredients
175 g dark chocolate (high quality)
4 tbsp brandy or kahlua
150 g caster sugar
5 medium eggs, separated
Filling
300ml/1 ¼ cups non-dairy whipped cream
350 g fresh cherries or 1 can stoned cherries, drained
2 tbsp brandy or kahlua

2-3 tbsp icing sugar to sprinkle on to grease paper
Extra fresh cherries for decorate

Method
1. Preheated the oven to 180C. Line and grease a 10”x14” Swiss roll tray. Grease paper must stand above the sides of the tray.
2. Break the chocolate into small pieces in a double boiler or heatproof bowl over a saucepan of boiling water. Add the 4 tbsp brandy until the chocolate has melted. Stir until smooth, and then remove from heat. If the mixture is still not smooth then add more brandy.
3. Put caster sugar and egg yolk into a mixer bowl using the wire whisk on speed 8 to 6 beat until the mixture is thick and pale.
4. Add the chocolate mixture spoon by spoon and beat thoroughly until mixture is well combine.
5. In another mixer bowl, whisk the egg whites on speed 10 for 3 seconds then reduce the speed to 6 until shine and stiff.
6. Fold 1 spoon of egg whites into the chocolate mixture and then carefully stir till well combine. Do the same step for the remaining egg whites with a spatula. Stir lightly together, do not over mix and then pour into the prepared tin. Tap lightly on the surface to level it and to remover any air bubbles.
7. Bake in preheated oven for 15-20 minutes or until the top is set. Remove from oven. Cover with tea towel. Leave it overnight or for at least 8 hours.
8. Prepare filling. Whip the cream using wire whip in the mixer bowl on speed 8 and stir in 2 tbsp brandy and whisk till stiff.
9. Sprinkle a large sheet greaseproof paper with the icing sugar and invert the overnight cooked cake onto the icing sugar paper. Remove the tin and discard the lining paper.
10. Spread with whipped cream and top with drain cherries, carefully roll up and place on a serving plate. You can sprinkle extra icing sugar if you like and decorate with fresh cherries.

Tips: Do not over spread the cream to edge of the cake. It made more difficult to roll.

West Metric Sdn Bhd

Pavlova Chocolate With Strawberry

2012-02-01T21:50:00.001+08:00

Pavlova Chocolate with Strawberry

Ease of cooking: Medium
Dessert
KitchenAid Artisan Series Mixer KSM150
Attachment used: Wire Whisk
Serves: 10 or more

Ingredients
4 medium size egg whites
Pinch of salt
180 g caster sugar
1 tsp vinegar or lemon juice
1 tsp corn flour
Topping
300ml/ 1 ¼ cups Non-dairy cream
100-150 g dark chocolate
50 g butter

Fresh strawberry or raspberry for decorate

Method
1. Preheat oven to 180C. Put egg whites and salt into a mixer bowl. Use wire whisk on speed 10 for 2 second and reduce speed to 6 add the sugar spoon by spoon and continue to whisk until stiff and shine.
2. Sprinkle over the vinegar and corn flour and whisk at speed 4 for few second till well incorporated.
3. Pile the mixture onto a greaseproof paper and form into 3 small circles approximately 12-13cm in diameter.
4. Put the Pavlova into the oven, then immediately reduce the heat to 150C and leave to bake for 1.5-2 hours. Leave the Pavlova to cool in the oven with oven off and door slightly open.
5. Carefully peel from the grease paper and keep aside.
6. Break the chocolate into small pieces using double boiler method. Add the butter and keep stirring until smooth texture.
7. Whip the cream in the mixer bowl using wire whisk at speed 4 then increase to speed 8 till fluffy and stiff.
8. Put 1 pavlova on a round cake plate then spread the chocolate on top follow by cream. Stake the 2nd pavlova on top of the cream and repeat the same step chocolate then cream then 3rd pavlova top with cream and décor with strawberry.

Tips: You can serve with passion fruit as the sauce or raspberry sauce.
Pavlova can be made 1 day ahead but must keep in airtight container.

West Metric Sdn Bhd

Durian Crepes Wrap

2011-12-29T23:45:00.004+08:00

Durian Crepes Wrap
Ease of cooking: Easy
Dessert

Ingredients
Batter
3 eggs (size A)
50g caster sugar
1 pinch of salt
400ml milk
100ml buttermilk
1 tsp vanilla essence
50g melted butter (add later to rested batter)

Filling (combine all the ingredients till well mixed)
400 g durian flesh
100-150g whipping cream (whipped till thick and stiff) using speed 4,6,8

Method
To prepare batter
1. Put eggs, sugar, salt & vanilla essence in the mixing bowl and whisk till sugar dissolve.
2. Add in flour and milk, buttermilk alternately till well mixed.
3. Strain the batter and rest for 30 minutes or 1 hour. After resting add the melted butter and mix well.
4. Use a non-stick pan. Grease the pan with oil and place over medium heat. Spoon the batter into the pan-just enough to coat the base in a thin layer when pan is swirled. Low the heat till cooked. Repeat till batter finish.
5. Spread the filling onto the crepes and fold like a parcel. Repeat with the remaining crepes.
6. Chill in the freeze for 2 hours.
7. Remove from freeze, cut into half and serve with strawberry or dust icing sugar as decor.

Tips: Must keep in the fridge. You can use other fruits to replace durian.

Equipment used: Kitchen Aid artisan mixer

West Metric Sdn Bhd

Multi grain Bread with Seeds

2011-11-24T17:45:00.002+08:00

Multi Grain Bread with Seeds

Ease of cooking : higher level.
Serving : 2 loaves

Ingredients
250 g sour dough

(A)
1 cup whole wheat flour
¾ cup gluten free all purpose flour (from supermarket)
¼ rye flour
¼ buckwheat flour
1 packet/ 11 g instant active yeast
1 or 2 tbsp honey
1 tsp salt
½ cup rolled oats
Sunflower seed, pumpkin seeds, flex seeds & black sesame.
(According to your desire)
(B)
1 cup milk or more
(C)
1 tbsp olive oil
(D)
Cut dried cherry tomato (made by Bee Bee’s organic)

1 egg beaten with 1 tbsp water (for glazing – optional)
Rolled oats – for topping

Method
1. Put sour dough and (A) into mixing bowl using dough hook at speed 1.
2. Add (B) and change the speed to 2. Knead till form dough.
3. Add in (C) and continue kneading till smooth and elastic dough. (if the dough is still wet add some flour)
4. Transfer to another bowl. Cover and let is rise for an hour.
5. Remove and punch down the dough. Shape into a ball. Roll into oblong shape.
Add in dried cherry tomato and re roll like a Swiss roll. Repeat the same for 2nd loaf.
6. Place onto a grease baking tray. Cover let it rise for an hour or double in size.
7. Brush the top with egg wash and sprinkle rolled oats on top.
8. Bake at 180 C for 30 minutes or till brown.(cooked bread will have a hollow sound when tapped at the bottom)
9. Remove from oven and cool on wire rack.

Tips:
Serve with jam.

West Metric Sdn Bhd

24 Nov 2011

Rock Melon smoothies with passion fruits

2011-11-24T16:56:00.002+08:00

Rock Melon Smoothies with Passion Fruits

Ease of cooking : Easy
Serves : 2

Ingredients
4 slice imported rock melon
150 ml plain yogurt
1tbsp passion fruits with pulp and juices
1 tbsp honey (optional)
Ice cubes – according to your like

Method
1. Put ice cube first then follow by others ingredients into the hand blender jug.
2. Place the immersion hand blender using speed 2 and crush till ice is smooth.
3. Pour into a tall glass and serve.

Tips:
You can add 1 tbsp of cocktail liquid into the drink.

Equipment use: KitchenAid Immersion Hand Blender model: KHB100 WH or ER

West Metric Sdn Bhd
24 Nov 2011

Salami Cheese with dried basil with beer bread

2011-11-24T16:45:00.003+08:00

Salami Cheese with dried basil Beer Bread

Ease of cooking : Medium
Serving : 2 loaves

Ingredients
250 g sour dough or starter dough (refer to how
To made sour dough)
(A)
11g/1 packet instant active yeast
1 cup rye flour
1 1/2 cup whole wheat flour
1 cup high protein flour/bread flour
1 tbsp dried basil
1 tsp sugar
1 tsp salt
1 tsp chili flakes
(B)
1 cup warm beer
½ cup warm milk
(c)
1-2 tbsp olive oil
Filling
Cheddar cheese
Salami

Method
1.Put (A) & sour dough in the mixing bowl using dough hook at speed 1 to stir till well combined.
2. Slowly add (B) and turn speed to 2 and keep kneading to form dough.
3. Add in (C) and keep kneading for another 5-8 minutes or until smooth and elastic dough.
Transfer to a floured bowl. Cover with damp cloth and let it rise in a warm place until doubled, about 1 hour.
4. Remove the dough and punch dough down. Divide into half. Shape into oblong shape.
5. Put the half of the filling onto the dough and reroll it again. Tuck the edge neatly and place onto a grease tray. Repeat the same for the 2nd loaf.
6. Cover with damp cloth and leave to rise for another hour or double in size.
7. Then cut parallel slashes about 3-4 mm deep on the top of the loaf as shown on picture.
8. Then brush olive oil on top of the loaf.
9. Bake for 25-30 minutes at 180 C or until golden brown. Remove from oven and leave to cool on rack.

Tips:
Serve with dried capsicums infused in olive oil. (Homemade by Bee Bee’s using dehydrated machine)

West Metric Sdn Bhd

To made sour dough

2011-11-24T16:42:00.002+08:00

To Made Sour Dough
Sour Dough
(Is known as starter dough that can be refrigerated and used as needed)

Ease of cooking : easy

Ingredients
For the starter

250g strong bread flour (unbleached buy from supermarket)
1 packet instant active yeast

300ml water

Methods
1)Sieve the flour into the mixer bowl and stir in the yeast.
2)Add the water and stir together with the flat beater till well combine.
3)Pour into a bowl, cover with plastic foil and keep in a
warm draught-free place for 24 hour. After 24hour keep in fridge for another 2-3 days till it has a pleasant sour smell. Stir it twice daily.

Tips:
Every time you take some out to use on the bread, you can replace back the same amount of bread flour and water into the sour dough and leave to ferment again.
(portion: same amount for flour and water)

Equipment used: Kitchen Aid Architect Series KSM160-Candy Apple.
Accessories: Flat beater.

Orange Poppy Seed Cake

2011-11-03T17:09:00.002+08:00

Orange Poppy Seed Cake
Make 2 cakes.
Easy
Cut all ingredients to half for 1 cake

Ingredients
1/3 cup orange rind
375ml fresh orange juice
70g black poppy seed
500g butter, softened
3 cups (660g) castor sugar
8 eggs
450g self-raising flour
150g plain flour

Topping (optional)
Icing
200g butter
200g icing sugar (shifted)
1tsp vanilla essence
1tsp grated lemon rind

Cream cheese topping use K-beater
(A) 250 g cream cheese – use speed 2 then 4 till smooth.
(B) 60g butter + 120g icing sugar – mix into (A) & blend well.
(C) ½ lemon zest (grated) – mix into the above
(D) 2 tbsp lemon juice.

Method
1. Preheat oven to 160C. Grease & line base & side of a deep 30cm pan with 2 layer of baking paper, extending 5 cm above edge.

2. Combine juice and poppy seeds in a small jug and keep aside. Beat butter, rind & sugar in the mixers at speed 4-6 until light & fluffy. Turn to speed 2: add egg one at a time and back to speed 4, repeat this till all eggs are added and mixed till well combine.

3. Fold in combined sifted flours and juices mixture in alternate method. Spread mixture into pan. Bake in oven for about 1 hour or when you insert a stick to centre of cake it comes out clean. Its means the cake is cooked.

4. Remove cake from oven and leave it to cool for 10 minutes before cutting. For topping made sure the cake completely cool before spreading on to it.

By West Metric Sdn Bhd.

Babao Congee Puding with Coconut Milk & Banana

2011-09-27T15:20:00.004+08:00

Babao Congee Pudding with Coconut Milk and Banana
(Black Glutinous Rice Pudding)

Ease of cooking: Easy
Serving: Serve 8

Ingredients
1 can of Organic Babao Congee
1 can of water (use the babao congee can to measure the water)
80 g dried coralline red algae (must soak with water till soften)
40 – 50g organic raw cane sugar

Garnishing
Coconut milk
Slices of banana

Method

1. Put all the ingredients into a pot with low heat.
2. Keep stirring the ingredients till the dried coralline is dissolve.
3. You can add more sugar if you wants.
4. Pour out into your desire mould.
5. Chill in the fridge for few hours before serving.
6. Remove from mould and serve with coconut milk and banana.

Tips: This recipe can be eaten with any fresh fruit.
If you want your pudding to agar agar texture, add 1tsp agar agar powder.

Ingredients from: Yes, Natural
Recipe from: Yes, Natural

Pea Sprouts & Oyster Mushroom with Natural Wind Veggie Paste

2011-09-26T17:04:00.002+08:00

Pea Sprouts & Oyster Mushroom with Natural Wind Veggie Paste

Ease of cooking : easy
Serve : 4-5 persons
Colors : 6 combinations

Ingredients
(A)
1 packet pea sprouts or broccoli
Ginger slice (according to your taste)
(If using broccoli – blanch in boiling water)

(B) (All blanch in boiling water)
1 packet oyster mushroom
1 box black shimeji mushroom
½ stick carrot (cut into pieces)

(C)(Parboil in warm oil)
½ yellow capsicum – cut in pieces
½ red capsicums – cut in pieces

½ ginger – cut in slices
Cooking oil

Sauce (Mix till well combined)
2 tbsp natural wind veggie paste
1 tbsp weijuin organic black soy sauce
100- 150ml water
Seasoning
Sugar to taste
Salt to taste
Mushroom seasoning to taste
Thickening
½ tbsp tapioca flour
1 tbsp water

Method
1. Put 1 tbsp oil in wok, stir fry ginger and pea sprouts briskly and garnish on a plate.
2. Used back the wok. Add 1 tbsp oil; stir fry the slice ginger till aroma.
Add in the mix sauce and water till boiling. Add in the rest of ingredients (B) &(C)
Stir fry till well mix. Put in the seasoning according to your taste and thicken the sauce.
3. Pour the sauce over the pea sprouts and serve with brown rice.

Recipe by : Yes Natural
Ingredients by : Yes Natural

Veggie Chunks Green Curry

2011-09-26T16:52:00.003+08:00

Veggie Chunks Green Curry

Ease of cooking : Easy
Serving : 4-5

Ingredients
(A)
Veggie Chunks use ¼ packs (6 balls)Soak with hot water till inside soften
(B)
2 tbsp green curry paste (according to your taste)
2 stalks of curry leaves
2 pandan leaves
3 tbsp vegetable oil

2-3 daun limau parut (slightly crash)
(C)
150-200 ml water
(D)
Bean curd puff (Wash and cut into half) (6 puffs)

(E) (deep fry with oil) or per-boil with hot water
4-5 Long beans (cut into length)
¼ pumpkin (cut into pieces)
2 Potatoes (peeled & cut into pieces)
1 small egg plant (cut into length)

½ stick Carrots (peeled & cut into halves & boil till semi soft)

(F)
500ml Fresh Soya Milk without sugar

Salt, sugar, mushroom seasoning (according to taste)

Method
1. Boil water in a wok. Boil carrot till semi soft. Remove and put veggie chunks in the boiling water till veggie chucks has softened. Remove veggie chunks from the water and drain till dry and cut to half.
2. In another wok, add in oil and the remaining ingredients (B) and fry till aromatic. Add water. Let it come to a rapid boil.
3. When is boiling add veggie chunks and bean curd puff and lower the flame to medium and cook for about 5 minutes.
4. After that add all ingredients (E), soya milk and seasoning. Stir till well mix and let it boil.
5. Serve with rice or plain noodle.

Note: If you want more spicy add more green curry paste.
You can use any type of vegetable you like.

Recipe by : Yes Natural.
Ingredients : Sold at Yes Natural

Chicken Ham and Cheese Bread

2011-09-06T16:28:00.005+08:00

Chicken Ham and Cheese Bread

Ease : Medium
Serving : 2 loafs

Ingredients
(A)
500g bread flour/high gluten flour
7g instant active yeast
5g salt
25g caster sugar
20g soya milk powder
1 tbsp Oregano mix with parsley herbs (dried)
(B)
300g-320g water
(C)
50g butter(soften)or 70ml olive oil

Ingredients for filling
Chicken ham
12 slices cheese
Sauce - Thousand Island or mayonnaise

Topping
Cheddar cheese
Egg for glazing

Method
1. Mix all ingredients (A) into a mixer bowl at speed 1-2 till well mixed.
2. Add in (B) till form a dough.
3. Then add in (C) and continue to knead until dough is smooth and elastic.
4. Remove the dough from mixer bowl and form into a ball. Place in a bowl and cover with a damp cloth and prove for 1 hour or till double in size.
5. Remove the dough from bowl and divide to 2 portions. Roll into a ball and rest for another 10 minutes.
6. Roll out the dough into rectangle shape. Spread the sauce evenly on top follow by ham and cheese.
7. Reroll the dough into long shape and put into bread tin and cover with damp cloth.
8. Let the dough rest till double in size.
9. Glaze with egg wash and top with cheddar cheese.
10. Bake at preheat oven for 25-30 minutes at 180-185C.
11. Remove from tin and cool on rack.
12. Serve with wine or coffee.

Equipment used : Kitchen Aid mixer

Mooncake With Coconut Pandan Filling

2011-08-30T11:23:00.006+08:00

Mooncake with Pandan Coconut filling

Ease of cooking: Medium
Serving: 10 pieces

Ingredients
Skin
(A)
100 g golden syrup for mooncake
75ml corn oil or peanut oil
½ tbsp alkaline water (air abu)
(B)
1 tbsp plain flour
180 g superfine flour or low protein flour

Filling
100-150 g fresh grated coconut
50 g gula melaka (finely chopped)
50 ml fresh pandan juice mix with water.

For glazing
1 egg add 1 egg yolk, whisk with 2 tbsp corn oil

Method For Skin
1. Put all ingredients (A) into a mixing bowl using k-beater and mix till all well combine and cover and keep aside for 8 hours.
2. After 8 hours add (B) and knead into dough. If the dough is still sticky, add a bit more flour to make into soft dough. (Remember the dough must not be sticky)
3. Cover the dough with wet cloth and rest for 10 minutes.

Method for filling
1. Put grated coconut in a wok with medium heat. Add pandan juice bit by bit till all coconut are evenly cover. Then add in gula melaka. Continue frying till gula melaka are dissolve and coconut are 90% dry. Remove from wok and leave to cool.
(Filling can be made one day ahead but must keep in fridge)

Method for mooncake
1. Knead the dough into a long log. Cut the dough into 40 g each. Form into a ball and use your finger to press into thin round shape.
2. Put the filling and wrap into a round ball.
3. Place onto a baking tray and glaze with egg mixture and bake at preheat oven at 170-180C for 20-25 minutes until golden brown.
(Please use according to your oven instruction)

Note: You can use mooncake mould too. Please refer to method in September 2010 label under mooncake.

Equipment used: Kitchen Aid Artisan KSM150
Attachment used: K-beater at speed 2 & 4

Cheese and Onion Quiche

2011-06-15T15:07:00.005+08:00

Cheese and Onion Quiche

Ingredients
For Pastry
200g/1 ¾ cups plain flour
½ tsp salt
90g hard butter, cut into cubes
4 tbsp cold water

For Filling
2 tbsp olive oil/25g butter
2 large white onion, thinly sliced
3 eggs (L)
300ml/1 ¼ cups milk
Cheddar cheese (according to your like)
Salt & black pepper to taste
Some mixed dried herbs

Method
1. To make the pastry. Put flour, salt into the mixer bowl using K-beater at speed 1 till well combine. Put in the cold butter, change to speed 2 and keep stirring till become breadcrumbs. Add the cold water gradually and mix to form firm dough and smooth texture. Add more water if required. Wrap in clear film and chill for 20-30 minutes.
2. After chill, roll the dough on a clean and floured surface. Grease a 23cm/9inches loose based flan tin. Use the tin to measure the dough sheet. Overturn the pastry sheet onto the tin.
3. Press the pastry firmly into the sides and base of the tin and let it rise above the rim by 1cm to allow it to shrinkage during baking. Prick the pastry base all over with a fork.
4. Line the top of the pastry with foil and baking beans. Bake at preheated oven at 190-200 c for 15 minutes. (Please follow your oven instruction). This method is call blind baking.
5. After 15 minutes remove the foil and baking beans and baked further 5 minutes.
6. To make the filling. Melt butter or oil in a pan. Add onion and mixed herbs and sauté for about 10 minutes until onion is soft and golden. Keep aside.
7. Ready a mixer bowl and add eggs and the milk. Using a whisker at speed 6. Add the seasoning to taste.
8. Spoon the cooked filling onto the pastry case. Pour the egg mixture slowly over the filling. Sprinkle the cheese over.
9. Bake for 35-45 minutes or till filling has just set. Remove from oven. Let the quiche cool in the tin. Gently ease the quiche out of the tin and transfer to a serving plate.

Tips:
1. You can use any type of ingredients for the filling.
2. For the blind baking, you can use red beans, green beans or rice. This to prevent the pastry from popping up during baking.

West Metric Sdn Bhd
www.cupidskitchen.blogspot.com

Steamed Sweet Potatoes Angkoo

2011-06-13T11:09:00.002+08:00

Steamed Sweet Potatoes Angkoo

Ingredients
For Dough
250g glutinous rice flour
200g Indonesia orange sweet potatoes (steamed and mashed)
1 tbsp caster sugar
3 tbsp corn oil
100ml boiling water

Green Pea Paste Filling
200g split yellow mungs (soak into water overnight or at least 8 hrs more)
50g caster sugar
¼ tsp salt
3 tbsp corn oil, 2 blades pandan leaf

Banana leaves. Cut according to the size of the angkoo mould

Method
To make filling
1. Drain off the soaked beans, spread onto a plate and top with pandan leaves.
2. Steamed at high heat till soften about 20 minutes.
3. Remover from the steamer and put into a food processor and blend till fine paste.
4. Add in sugar, salt and oil and blend till well blended. Keep aside.

To make dough
1. Put glutinous flour, sweet potatoes, sugar & oil into a mixer bowl and blend till well combine using speed 2 - 4.
2. Change speed to 2 and gradually add in the hot water and knead until smooth dough.
3. Divide the dough into small potion.
(The size depends on your mould. Take a bit of the dough and press into your mould. Knot out the dough and weight. So the rest of the dough will be weight the same).
4. Wrap the dough with the filling, knead into a ball and press into the angkoo mould, knot out and line with banana leaves.
(You must grease angkoo mould with oil before using)
5. Steam in preheated steamer at high heat for 7 – 10 minutes until cooked.
6. Remove from steamer, brush with corn oil immediately.

Variations: For dough: Pandan Juice, pumpkin, black glutinous rice flour .
For filling: red bean paste, coconut or pineapple paste.

Equipment used: KitchenAid Artisan Mixer
KitchenAid food processor KFPM770

West Metric Sdn Bhd
www.cupidskitchen.blogspot.com
www.facebook.com/kitchenaidmalaysia

Mini Chocolate Cake

2011-06-03T14:53:00.002+08:00

Mini Chocolate Cake

Ingredients
(A)
1 cup + 2 tbsp buttermilk
¾ cup mayonnaise
¾ cup brown sugar
1 tsp vanilla essence
(B)
1 2/3 cup plain flour
½ unsweetened cocoa powders
1 tsp baking powder
¼ tsp salt
(c)
½ cup semisweet chocolate chips

Chocolate Glaze
½ semisweet chocolate chips
¼ cup whipping cream
Method
Place whipping cream into a pan over low heat until bubbles form around edge.
Pour chocolate chips, stir till smooth. Cool until thickened. Keep a side.

Method for cake
Prepare mini tube cake pan or 1 8’ baba cake tin/tube cake tin. Greased.
Combine ingredients (B) till well blend. Keep aside.
Using whisker and whisk ingredients (A) at medium speed till well blended.
Change to low speed, gradually add (B) flour mixture, beat 2 minutes or until well blended.
Stir in (c).
Spoon batter evenly into prepared tin. Bake for 20-25 minutes for mini pans. For 8” cake tin need to bake for 30 – 40 minutes or until toothpick inserted near centers comes out clean.
Cool cakes for 10 minutes. Inverted onto wire rack to cool completely.
Drizzle with chocolate glaze.

Equipment used: Kitchen Aid mixer

West Metric Sdn Bhd
No.66 Jalan SS 2/55
47300 Petaling Jaya
Selangor.

Black Sesame Cake Roll with Rosella Jam

2011-06-03T14:47:00.002+08:00

Black Sesame Cake Roll with Rosella Jam

Ingredients for Cake
(A)
5 eggs
80 g caster sugar
½ tsp vanilla essence
(B)
90 g plain flour
30 g grounded black sesame powder (organic from Taiwan)
(c)
60 g melted butter or corn oil

Ingredients for Filling (butter cream)
125 g butter
50 g caster sugar
½ tsp vanilla essence
35 ml hot water

100 g rosella jam (buy from organic shop)

Method for Butter Cream
Beat butter and sugar with K-beater till creamy & fluffy using speed 4.
Add in vanilla essence.
Now change the attachment to whisker and add in hot water spoon by spoon till smooth. Keep aside.

Method for cake
Prepare cake tin, grease and line it.
Put (A) into mixer using whisker from speed 2-4-6 and beat till light & fluffy
Change to slow speed, add (B) and mixed till well blend.
Add in oil or butter.
Pour into the prepare tin and bake at 190-200C for about 10-12 minutes.
Turn the cake onto a kitchen towel or a grease baking paper. Roll it, and then unroll the cake. Leave to cool.
When cool, spread the rosella jam then follow by the butter cream. (You can also mix them if you like).
Roll the cake gently.
Chill the cake for 30 minutes before cutting.

Equipment used: Kitchen Aid Mixer

West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya

Vanilla Butter Coconut Bun

2011-06-03T14:39:00.002+08:00

Vanilla Butter Coconut Bun

Method & ingredients for the bun dough please refer to basic sweet dough method
Or refer to Pandan Coconut Bun. (under label: Bread)

Ingredients
For filling
60 g butter
120 g caster sugar
1 (s) egg
150 g grated coconut or desiccated coconut. (Better to use grated coconut) more moist.

Method for prepare the filling.
1. Cream butter and sugar using K-beater with speed 2, 4 till light & fluffy.
2. Change back to speed 2, add in egg and beat at speed 4 till smooth.
3. Change back to speed 2, add the coconut and mix till all well blended.
4. Keep aside.

Equipment use: Kitchen Aid Mixer

West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya.

Basil Bread

2011-05-28T20:48:00.009+08:00

Basil Bread

Ingredients
For Dough
(A)
500g unbleached high protein flour
7g instant active yeast
15g soy milk powder
20g caster sugar
15g whipping cream
25g butter
50g olive oil
12g salt
(B)
200g - 220g water (if the dough looks dry add a bit water)

Egg wash for brushing

For filling
100g melted butter
30g fresh basil leaves (wash and dry)
2 cloves garlic
1 egg (optional)
Salt and black pepper to taste

50g pistachio nut (toast and chopped)
Method
1. Put all the ingredients to blender or chopper and blend into paste.

Method for dough
1. Put all ingredients (A) into the mixer bowl with dough hook attached. Use speed 1 to stir till well blend. Change to speed 2, add water and knead till shine and elastic.
2. Remover the dough from mixer bowl and sharp into a ball. Dust the mixer bowl with some flour and put the dough back to proof for 1 hour or till double it size.
3. After proofing, remove the dough and punch out the air. Divide the dough into 2 and sharp into a ball.
4. Roll the ball into rectangular shape and spread the filling paste.
5. Roll the dough from top till bottom like a log.
6. Cut the log about 2 - 2.5cm thick and place into a greased baking tray.(Don’t put to near to each dough)or you can put the dough into cupcake/muffin tray.
7. Cover with damp cloth and proof for another 30 minutes or till double it’s size.
8. Bake at 180C for 20-25 minutes (according to your oven temperature). Half way thru baking, brush egg wash on top of each bread.
9. Remove and serve.

Tips:
The bread can be done in loaf type.
The filling you can pesto as filling.

Equipment used:
Kitchen Aid Artisan Mixer KSM150
Kitchen Aid Blender KSB555

West Metric Sdn Bhd
No.66 Jalan SS 2/55
47300 Petaling Jaya
Selangor
www.cupidskitchen.blogspot.com
Facebook: kitchen aid Malaysia.

Pumpkin Swiss Roll Cake with cream cheese filling

2011-05-25T23:18:00.002+08:00

Pumpkin Swiss Roll Cake with cream cheese filling

Category: Dessert
Ease of cooking: Moderate
Yields: 1 roll

Ingredients
Egg yolk batter
(A)
3 eggs yolks size (B)
½ cup caster sugar
(B)
3 slice pumpkin steam and mashed
(c )
¾ cup all purpose flour
1 tsp baking powder
2 tsp cinnamon powder
½ tsp nutmeg powder
1 tsp ground ginger
(D)
2 tbsp corn oil
Egg White Batter
3 egg white
½ cup caster sugar

Cream cheese filling
250g cream cheese
60g butter (soften)
120g icing sugar
1 tsp vanilla essence
Method for filling
1. Beat cream cheese with speed 2 to 4 till soften.
2. Change to speed 2, icing sugar, butter and vanilla essence. Gradually change speed to 4 and beat till creamy texture.
3. Keep aside.

Method for cake
1. Place egg yolk and sugar in the mixer bowl and turn to speed 2 gradually to speed 4 using flat beater for 2 minutes then gradually change to speed 6 for 4 minutes.
2. Now change to speed 2, put (B) beat for 6 seconds. Stop and scrape the bowl.
3. Mix ( c ) till well blend. Now on mixer with speed 2, add ( C ) and mix for about 1 minute. Now add (D) and beat till all well blend.
4. Put egg whites in another bowl and beat with wire whip at speed 2,4,6 gradually to speed 8 for 1 second. Now add sugar and continue to beat till soft peak but not dry.
5. Fold the egg white into egg yolk mixture spoon by spoon till all well blended.
6. Line 9 x 13 x ¾ inch Swiss roll tray with grease paper.
7. Pour mixture into pan and level it and bake at 175C for 15 minutes.
8. Remove from oven immediately, turn onto a towel.
9. Remove the grease paper and roll cake and towel together; place on rack to cool completely.
10. When cool unroll cake, spread with cream cheese filling. Re-roll and pipe cream cheese on top.

Equipment use: Kitchen Aid Mixer KSM150

West Metric Sdn Bhd

Baked Chicken Chop With Peach Sauce

2011-05-25T23:08:00.004+08:00

Baked chicken chop with Peach Sauce

3 chicken tights (de bone them)
Fresh rosemary herbs
Sugar cane syrup for brushing or honey

Marinate with
¼ cup Worcestershire sauce
¼ cup BBQ sauce
1 tbsp brown sugar
1 tsp salt
Black pepper
150 g peach sauce

Ingredients for Sauce
200 g coarse black pepper (ground)
300 g blueberry jam (no sugar)
70 g soy sauce
30 g mushroom seasoning
40 g vegetarian oyster sauce, 1 liter water.
2 boxes black shimeji mushroom.

Method for sauce
1. Bring water to boil. Add oyster, mushroom seasoning and soy sauce to a boil.
2. Add jam and boil for 1 second, off and keep aside.
3. Pan fry black pepper without oil till aromatic. Pour into the boil mixture and sprinkle with thyme.

Method for chicken
1. Clean and cut out fats.
2. Use the back of chopping knife to punch the chicken meat.
3. Rub with marinate sauce and marinate for 1 hour or more.(better if overnight)
4. Prepare roasting tray. Pour wine into the bottom tray and place chicken on the top tray with rosemary herbs. (The juice of the chicken will drip to wine)
Bake at 200C for 1 hour. Half way thru cooking, brush sugar cane syrup on the skin Continue baking till brown or cooked.
5. Serve with baked potatoes and fresh vegetables.

West Metric.Sdn Bhd
No.66 Jalan SS 2/55, 47300 Petaling Jaya
Selangor.
www.cupidkitchen.blogspot.com
face book: kitchen aid malaysia

Pumpkin Cake with Pumpkin Seed

2011-05-16T14:42:00.002+08:00

Pumpkin Cake with Pumpkin Seed

Ingredients
(A)
250 g butter (not too soft)
180 g caster sugar
¼ tsp salt
(B)
4 (B) size eggs
(C)
220 g mashed cooked pumpkin (steamed and use mixer attached with K-beater to puree it)
(D) (mixed together)
250 g all purpose flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp grounded nutmeg/cinnamon
Topping
Uncooked pumpkin cut into cubes (according to your like)
Pumpkin seeds

Method
Line and greased 8” square cake tin.
1. Put (A) into a mixer from speed 1, 2 gradually to 4. Beat till light & fluffy for about 5 seconds. (Scrape 1 or 2 times before adding eggs).
2. Change to speed 2, add in (B) one at a time. Beat evenly after each egg with speed 4. (Remember to change speed to 2 every additional of ingredients mix in).
3. Change to speed 2, add in (C), mixed evenly with speed 4.
4. Change to speed 2, add in (D), mixed until well blended using speed 6.
5. Spread into greased tin and sprinkle topping on top.
6. Bake at 175C or according to your oven temperature for 45-50 minutes or till it’s cooked.
7. Serve with lemon cream cheese.

Equipment used : Kitchen Aid Artisan mixer KSM150
Triax infrared cooker

West Metric Sdn Bhd
No.66 Jalan Ss 2/55
47300 Petaling Jaya
Selangor.

Pandan Coconut Bun with Yogurt

2011-05-16T14:37:00.001+08:00

Pandan Coconut Bun with Yogurt
Ingredients
(A)
400 g bread flour
100 g cake flour/low protein flour
1 packet instant active yeast/ 10 g
½ tsp salt
50g caster sugar or organic brown sugar
20 g organic soy milk powder or normal milk powder
(B)
1 (B) size egg (optional) (if you’re vegetarian you can omit the egg)
(C)
150g natural yogurt
(+-) 150 g water
50 ml pandan juice (using Omega Juicer J8226 to extract thick pure juice)
(D) 50 g butter (soften) or corn oil

Ingredients for filling
1 desiccated coconut from fresh coconut (white)
2 block of gula melaka
Method for filling
1. Put the gula melaka into a saucepan until dissolve.
2. Turn the heat low and put in the coconut and mix well.
3. Cook until its combine together.
4. Leave to cool.

Method for dough bun
1. Mix all ingredients (A) well and put into mixer bowl.
2. Turn speed 1 gradually to speed 2 and put in (B) and knead for 3 seconds.
3. At the same speed put in ingredients (C) bit-by-bit till become dough.
4. Put in (D) and knead till it’s become shiny and elastic. (The mixer bowl will become clean). This means the dough has kneaded enough. If the dough breaks into two, its means over kneaded.
5. Remove the dough and roll into a ball. Flour the same mixer bowl and put back the dough for resting for 1 hour or double in size.
6. After 1 hour, pouched the dough to remove the air.
7. Divide the dough into 20 potions. Each portions weight 50 g each.
8. Flatten the dough and put in the filling. Pitch them together into a ball.
9. Place the seal part at the bottom on a grease tray. Continue doing till all finish.
10. Bake at 180C or according to your own oven for 15-20 minutes.
11. Remove from oven. Serve when it’s hot.

Equipment used: Kitchen Aid Artisan Mixer KSM150
Omega Juicer J8226
Oven – Triax 48L Free standing oven

West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya
Selangor.

Steamed Carrot Bun & Black Sesame Bun

2011-05-16T12:51:00.004+08:00

Steamed Carrot Bun

Ingredients
(A)
500g low protein flour/cake flour/superfine flour
30g caster sugar
10g double action baking powder (optional)
11g active instant yeast (1 pkt)
(B)
3 carrots = 210 (+-) carrot juice
(C)
3 tbsp corn oil
Filling
60 g carrot pulp from blender carrot or chopped carrot

Method
Preheat the steamer.
Mix (A) into a mixer bowl using speed 1 (stir). Now change to speed 2, slowly add in carrot juice mix into dough.
Add oil and knead into a smooth dough still at speed 2 about 10 minutes.
Remove from the bowl and put into a floured bowl. Rest with cover damp cloth for 1 hour or double in size.
After resting, divide to 2.
Roll in rectangular sharp and sprinkle the carrot pulp on top. Roll up neatly and cut in pieces (50g each).
Put them on to greased paper or cup cake paper (size 10). Let them rest for 30 minutes or double in size.
Steam at high heat for 10-15 minutes.

Tips:
- If your dough doesn’t rest/prove well, after cooking it’s become harden fast and not so fine texture.
- Try to use low speed juicer; the colour and the flavour from the fresh carrot will enhance the taste of the bun.

Black Sesame Bun
Ingredients
(A)
400g low protein flour
100g organic black sesame powder
60g caster sugar
11g active instant yeast
(B)
210g (+-) water or oat soy milk

3 tbsp corn oil

Method – follow as Carrot Bun as above.

Equipment used:
Omega Juicer Model J8226
Kitchen Aid Artisan Mixer Model KSM150

By: West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya
Selangor
“Like” kitchenaid Malaysia: facebook
http://www.cupidskitchen.blogspot.com/

Blueberry Bun

2011-05-06T12:52:00.003+08:00

Blueberry Bun

Ingredients
Dough
2 tsp active instant yeast
2 ½ cups bread flour/high gluten flour
1 egg (L)
2 tbsp caster sugar
½ tsp salt
½ tsp nutmeg powder/cinnamon powder

½ cup milk

125g cream cheese, soften
125g unsalted butter, soften

Bun filling
½ cup unsalted butter, cut into cubes
1 cup brown sugar
3 tbsp maple syrup/corn syrup/honey
1 tbsp cinnamon powder
2 boxes fresh blueberries
Method
-Combine all the filling till well mix using K-beater.
-Spoon a teaspoon of filling into bottom of each greased 12 muffin cups. The balance keep for the dough.

Method
Dough
1. Attached dough hook into the mixer. Put all the dry ingredients into the bowl and mix well.
2. Change to speed 2, gradually add the milk in and continue to knead almost become a dough.
3. At the same speed add the cream cheese and butter and knead for another 5 minutes or till elastic or shiny dough.
4. Remove the dough and place in a floured bowl, cover and let it rest for 1 hour or until double in bulk.
5. After resting, roll out dough into rectangle about ½ inch thick. Spread the balance of the filling onto the surface and roll up.
6. Cut into 12 portions and put into the prepared muffin cups.
7. Allow to rest again for 30-35 minutes before baking. Glaze with egg wash.
8. Bake for 30-35 minutes or till brown.
9. Turn out and serve warm.

Equipment Used
Kitchen Aid Artisan Mixer KSM150

West Metric Sdn Bhd
No.66 Jalan SS 2/55
47300 Petaling Jaya
Selangor.

Sugar Donuts

2011-05-06T12:46:00.003+08:00

Sugar Doughnut

Ingredients
(A)
340g bread flour/high gluten flour
160g plain flour
60g caster sugar
2 egg (M)
2 tsp instant active yeast
3 tsp milk powder/soy milk powder

190g water

Ingredients
(B)
90g butter (soften cut into cubes)

Coating
- Caster Sugar
- Cinnamon + icing sugar
- 100g melted dark chocolate with toasted almond flakes

Method
1. Attached dough hook into mixer. Put all ingredients (A) into mixer bowl and mix well using speed 1.
2. Add water and change the speed to 2, continue to knead till almost become a ball.
3. Now add the butter and continue to knead until elastic and shinning dough is formed.
4. Remove the dough and floured the mixer bowl. Ball the dough and put into the mixer bowl. Rest the for 1 hour cover with wet cloth or double in size.
5. After resting, remover the dough, roll out dough into 3cm thick on a floured surface.
6. Cut out with a doughnut cutter.
7. Place doughnut onto a floured tray and cover with wet towel. Leave to rest for another 1 ½ hours or double in size.
8. Heat oil in a wok. Deep fry in low heat until golden brown in both side.
9. Remove and drain well.
10. Put caster sugar onto a tray or a plastic bag. Put the doughnut into the bag, shake until toss well.

Equipment used.
- Kitchen Aid Artisan Mixer KSM150
- Infrared cooker

West Metric Sdn Bhd
No.66 Jalan SS 2/55
47300 Petaling Jaya
Selangor
www.cupidskitchen.blogspot
KitchenAid Malaysia facebook

Oatmeal Cookies

2011-05-04T16:49:00.001+08:00

Oatmeal Cookies

2 cups brown sugar
226.8g butter
2 eggs (L)
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1 ½ cup flour
3 cups quick oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped nuts

Pre heat oven to 350 degrees

Method
1. Cream brown sugar and butter in mixer with flat beater attached from speed 2 gradually increase to speed 4 and 6 till sugar dissolve.
2. Change back to speed 2, add eggs one at a time and vanilla and till well mix.
3. Add soda and cinnamon, mix in using the same speed.
4. Add oats, flour, cranberries and nuts. Turn on stir speed to combine.
5. Lightly grease a cookie sheet or use parchment lined cookie sheet.
6. Spoon onto cookie sheet and slightly flatten.
7. Bake until light brown. Do not over bake
8. Cool on wire rack

Equipment used
Kitchen Aid Artisan Mixer KSM150

West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya
Selangor

Steamed Kaya Cake with Black Sesame Seed

2011-05-04T16:31:00.003+08:00

Steamed Kaya Cake with Black Sesame Seed

Ingredients
(A)
200g eggs white or 6 nos (M)
110g caster sugar
(B)
160g plain flour
1 tsp bicarbonate of soda
(C)
50ml fresh milk or oat soya milk
25ml corn oil
½ tsp salt
2 tbsp black sesame seeds (toasted)

Garnish – sprinkle brown sugar

Method
1. Prepare steamer and 7” or 8” square cake tin.
2. Mix (B) plain flour & soda of bicarbonate sieve and keep aside.
3. Whisk (A) until light and creamy with KSM150 mixer using speed 8 for 5 seconds and change to speed 6 and continue to whisk until soft peak.
4. Now change back to speed 1 and gradually add in (B) alternate with milk till well mixed.
5. Using the same speed adds in oil, salt & black sesame seed stir lightly until well mix.
6. Pour into prepared cake tin, steam at boiling heat for 25 minutes or until cooked. (when you touch the top surface the texture is spongy)
7. Remove from the steamer, leave to cool.
8. Remove from cake tin and cut into half fill with kaya paste.
9. Cover back, press lightly and cut into piece to serve.
10. Sprinkle with brown sugar on top.

Tips:
- If you don’t have a traditional steamer, use a wok to steam.
- If you don’t want to use the mixer to fold in the flour, you can use folding method.
- Buy you kaya paste from sundry shop or made your own.
- Don’t open the steamer cover to often, if not the cake will collapse and will not rise.

Equipment used: Kitchen Aid Artisan mixer KSM150
Traditional steamer
Triax Infrared Cooker

West Metric Sdn Bhd
No.66 Jalan SS 2/55
47300 Petaling Jaya
Selangor
www.cupidskitchen.blogspot.com
www.kitchenaid malaysia facebook

Orange Suji Cake

2011-04-25T14:48:00.004+08:00

Orange Suji Cake

Ingredients
Step 1
2 big size oranges

Step 2
(A)
270g butter
110g caster sugar
(B)
6 egg yolk (B)
1 tbsp honey
(C)
240g suji flour
240g grounded almond
½ tsp baking powder
½ tsp salt
(D)
Blended oranges from step 1

Step 3
6 egg whites (B)
110g caster sugar

Utensil
1 8in (20cm) square cake tin
Preheat oven 175c.

Preparation for Step 1
1. Prepare a double boiler. Wash the oranges together with 100ml water and put into the double boiler. (best to use electric boiler with the timer. Set to 5 hrs)
2. After 5 hrs, remover the oranges from boiler and blend it till smooth.
(Don’t cut the oranges. The oranges should be soft when it’s cooked)
Reason: To be able to blend the whole fruits into smooth paste.

Preparation for step 2
1. Put (A) into mixer bowl and beat at speed 2 & 4 till light & fluffy.
2. Now change the speed to 2, add (B) one at a time and beat thoroughly after each addition.
3. Stir in the honey with speed 4.
4. Now change back to speed 2, add (C) and mix well with speed 4 & 6.
5. Now change back to speed 2, add (D) and mix well with speed 4 & 6 and keep aside.

Preparation for Step 3
1. Used another clean mixer bowl. Attached whisker and put in egg whites. Beat from speed 2, 4, 6 & 8 till soft peak (2 seconds). Change back the speed to 2. Add in sugar and gradually increase the speed from 2, 4 till 6 and beat till peak.
2. Fold the egg white mixture into egg yolk mixture spoon by spoon using fold in method till well blended.
3. Spread batter into prepare tin.
4. Bake in oven at 175c for 40-45 minutes or until cooked.

Kitchen Aid Artisan Mixer: Model KSM150

By: West Metric Sdn Bhd (759716-M)

Walnut Cranberry Bread

2011-04-08T15:31:00.008+08:00

Walnut Cranberry bread (makes 2 loaves)

Ingredients for

Custard filling

40g custard powder

½ cup or 120ml milk

Bread Dough

(A)

500g bread flour

75g caster sugar

20g milk powder/soy milk powder

2 ¼ or 1 packet instant active yeast

1 tsp salt

(B)

1 (A) size egg

(C)

180-210ml warm water

(D)

75g butter, cubed

100g dried cranberries

Walnut, toasted & chopped (amount according to your wish)

METHOD

Prepare custard filling

1. Mix powder with milk until well blended.

Cook under slow fire till becomes thicken. Test with the back of the wooden scoop. Set aside to cool.

Prepare Bread Dough (Sweet Bread Dough Method)

1. Put all ingredients (A) into the mixer bowl using speed 1 to mix well.

2. Now add (B) and change speed to 2 and keep kneading for 5 seconds.

3. Using the same speed, add (C) bit by bit till become a dough.

4. Now add (D) cubes by cubes till the dough well mix. (If you find the dough too sticky, you can add a bit of flour) Continue kneading till the dough become shiny and elastic.

5. Divide the dough into 2 potions. Let it rest for 45-1 hr or till double in bulk with a damp cloth.

To assemble the bread

1. Prepare or grease your bread tin or use a silicon sheet on a baking tray.

2. Roll the dough into rectangle shape.

3. Spread the custard filling on top, then cranberries and toasted walnut.

4. Roll the dough into a log.

(Tips. need the press the dough while rolling) Pinch the ends to seal properly. Then roll forward and downwards. (When the bread is baked there’s no hole inside the bread).

5. Placed the bread roll with the seal facing downward on to the silicon mat on the oven tray with a damp cloth.

6. Lets it prove for 1 hr, or till double in bulk. Use a knife to slide the top of the bread dough and sprinkle the balance of cranberries & walnut on top.

7. Bake at preheat oven at 175-180c (or according to your oven instruction) for 30 minutes or until golden brown. 8. Remove from oven and sprinkle sugar on the bread. (Optional)

Tips: If you don't like cranberries, you can replace with any type of dried fruits.

Equipment use: Kitchen Aid Artisan KSM150

By: WEST METRIC SDN BHD

Curtis Stone

2011-04-01T12:38:00.003+08:00

High Fibre Basil Bread with seeds

2011-03-30T13:42:00.006+08:00

High Fibre Basil Bread with seeds

Ingredients A

250g wholemeal flour

10g brown sugar

¼ tsp salt

3g instant active yeast 140g water

Ingredients B

10g butter

Ingredients C

30g sunflower seeds 30g raisin (optional)

30g pumpkin seed

30g almond/walnut (chopped & toasted)

20g black sesame/white sesame seed (optional)

½ tsp dry basil leaves

Method

1. Mix ingredients A into a mixer bowl and knead for 5 minutes at speed 2 with dough hook.

2. Now change to speed 1, add ingredient B. Change to speed 2 and continue to knead until the dough is smooth & shiny for about 10 – 12 minutes.

3. Now add ingredient C, continue to knead till all evenly mix.

4. Remove and roll into a ball. Put it back into the mixer bowl and let it proven for about 45 minutes – 1 hr or double in size.

5. Divide into 2 potions. Roll into balls and rest for another 15-20 minutes.

6. Shape into whatever shape you like and allow the dough to proof for another 40 -45 minutes. 7. Spray water to the surface of the dough and bake at preheat oven for 20 -25 minutes at 190c. (please following your oven instruction)

Tips: For the filling you can use replace with nuts if don’t like seeds.

Equipment used: Kitchen Aid artisan mixer KSM150

West Metric Sdn Bhd (759716-M)

How to make steamed Pau

2011-03-03T13:23:00.009+08:00

Basic Steamed Pau

Ingredients
(A)
500g low protein flour/superfine flour shift with 1tsp baking powder
1 ½ tbsp caster sugar
10g instant active yeast
(B)
+ - 200ml warm water
(C)
2 tbsp corn oil/sunflower oil
Filling
Lotus paste, red bean paste or kaya, or vegetable

Method
1. Put all ingredients (A) into the mixer bowl using speed 1 for stirring.
2. Still at speed 1 slowly pour (B) into the mixture till it almost forms a dough.
3. Now add (C), change speed to 2 and knead dough till it become shinning and smooth dough. (about 10-15 minutes)
4. Remove dough from dough hook, knead into a ball and cover with a damp cloth for proving until double in size.
5. Remove from bowl, knead the dough and divide into small portions (30g each)
6. Flatten dough and wrap filling in and leave it to prove for 15-20 minutes or until double in size. Put into cup cake paper. (size 12)
7. Steam at pre-heated steamer at high heat for 15-20 minutes.

8. Ready to serve.

Tips
-You can put any type of filling.
-Lotus, red bean and kaya paste you can buy from baking shop.
-For the vegetable pau, fry shredded sengkuan and carrot together. Must fry till dry.
-Don’t put too close between each pau when steaming to aviod side of the pau uncooked.

Equipment use: Kitchen Aid Artisan KSM150
Steamer
Tim sum bamboo steamer
Triax Infrared cooker

Share basic knowledge of different types of flour

2011-03-02T17:25:00.004+08:00

Flour Basics: All-Purpose Flour, Bread Flour, Cake Flour & Wheat Flour Basics:

Wheat flour is the most common flour used in baking. There are different types of wheat flour, and they're distinguished by the amount of gluten they contain.

Gluten is the wheat's natural protein, and it's what gives baked goods their structure. When dough is kneaded, these glutens develop and become firm. Flours made from hard, high-protein varieties of wheat are called strong flours. They have higher gluten content. Flours made from softer, low-protein wheat are called weak flours, and are lower in gluten.

All-Purpose Flour:
All-purpose flour is formulated to have a medium gluten content of around 12 percent or so. This makes it good middle-of-the-road flour that can be used for a whole range of baking, from crusty breads to fine cakes and pastries. Even so, most professional bakers don't use all-purpose flour but instead use bread flour, cake flour or pastry flour, depending on what they are baking.
One sifted cup of all-purpose flour should weigh around 4½ ounces or 125 grams.

Bread Flour/High Gluten Flour/High Protein Flour:
Bread flour is strong flour, meaning that it has relatively high gluten content — usually around 13 to 14 percent. A handful of bread flour will feel coarse and will look slightly off-white. Bread flour is used for making crusty breads and rolls, pizza dough and similar products.
One cup of bread flour will weigh around 5 ounces or 140 grams.

Cake Flour/Super Fine Flour/Pau Flour/Low Protein Flour
Cake flour is made from soft wheat and has lower gluten content — around 7½ to 9 percent. Its grains are visibly finer than bread flour, and it is much whiter in colour. Its fine, soft texture makes it preferable for tender cakes and pastries.
One sifted cup of cake flour will weigh around 3½ ounces or 99 grams.

Pastry Flour:
Pastry flour is slightly stronger than cake flour, at around 9 to 10 percent gluten. It can be used for biscuits, muffins, cookies, pie dough and softer yeast dough. It has a slightly more off-white colour than cake flour.
One sifted cup of pastry flour will weigh just over 3½ ounces, or around 101 grams.

Self-Rising Flour:
Self-rising flour is a peculiar bird. It's basically ordinary all-purpose flour that has baking powder and salt added to it. Intended as a convenience, it's really anything but — the main problem being that there's no way to control how much baking powder it contains. Also, when stored in humid climates, the baking powder in the flour will quickly lose its effectiveness, making things even more unpredictable. Unless you have no other options, this type of flour is probably best avoided.

"Happy baking"

Agar Agar Fruits

2011-02-28T13:22:00.005+08:00

Agar Agar Fruits - Dragon Fruit, Lycee&Longan, Coconut

Standard Ingredients for making Agar Agar

1 pkt agar agar powder - follow cooking instruction.

Organic raw cane sugar (according to your taste)

1 litre water.

Mould - any type you like (I'm using the disposable sauce plate)

Flavour

1 big dragon fruit (red) (sweet) (cut into cube)

1 can Lycee & Longan (use the syrup mix with the water to cook agar agar)(cut into strip)

1 litre coconut juice & coconut meat for garnishing (cut into strip)

Tips:

Mix your agar agar powder into the water before cooking. While pouring the powder into the water keep strirring to aviod forming of lumps.

Moist Dark Chocolate Cake

2011-02-16T14:43:00.003+08:00

Moist Dark Chocolate Cake

Ingredients
(A)
200g butter, cut
200g imported high quality dark chocolate, chopped
(B)
4 (L) eggs
150-180g caster sugar
(C)
50g plain flour
50g ground hazelnut or ground almond
½ tsp baking powder

2 tbsp brandy or whisky (optional)
Cocoa powder for dusting only
Strawberry or any berry for decoration (optional)

Method
1. Pre heat oven. Line & grease 1 loose base cake tin (20-22 cm).
2. Melt ingredients (A) in low heat till smooth texture. Pour into a sieve and keep aside to cool.
3. Put ingredients (B) into a mixer bowl. Use whisker at speed 6-8 and whisk till pale and fluffy. About 5 minutes.
4. Change the speed to 2; gradually add the chocolate mixture into it till all blend well.
5. Keep at the same speed; now fold in ingredients (c) spoon by spoon till evenly mix. Change to speed 4 for a quick mix.
6. Mix the liqueur in. (If you wish)
7. Pour into the prepare tin and bake at 175-180C for 40-45 minutes or according to your oven instruction. Will have a thin crust at top of the cake.
8. Remove from oven, leave to cool and dust with cocoa powder and serve with fresh fruits or ice cream.

Tips;
If you afraid your cooking will be dehydrate, put a bowl of water while baking or roasting.

Serve: 10 slices

Equipment used: Kitchen Aid Artisan KSM150

West Metric Sdn Bhd

Vegetarian Asam Laksa

2011-01-31T15:24:00.002+08:00

Vegetarian Asam Laksa

Serves: 10-15 persons

Ingredients for Soup
(A)
1-1 ½ liters water (or according to your judgment)
6-7 bunch of daun kesum
4 stalks bunga kantan, rough sliced
4-5 cm lengkuas, sliced.
Asam keping according to taste
(B)
Vegetarian chili boh (fry with oil till aroma) according to taste
Fried vegetarian mushroom leg (buy from vegetarian shop)
Or
Any vegetarian ingredients that have fishes taste.
Salt & sugar to taste
1 cube vegetarian mushroom stock for taste.

1 ½ kg laksa noodles (cooked according to instruction)
Garnishing
Japanese’s cucumber, sliced (according to your choice)
Pineapple, sliced (according to your choice)
Hard bean curd, deep fried and sliced
Kalamansi/lime, halved
Chili padi, cut
Mint leaves or
Lettuces, sliced

2 stalks bunga kantan, finely sliced

Method
1. In the pot, boil (A) in high flame for 30 minutes then turn to slow flame and continue boiling for another 2 hours. Remove all (A) ingredients and add in (B) and boil for another 1 hours. (if not enough sour, add asam keping or lemon juice)
2. Divide the noodles, garnishing ingredients into individual serving dishes, pour the gravy over and sprinkle with bunga kantan.

Tips
Don’t use if the asam keping has turn to black. It might be not fresh.
Don’t use sea weed for your stock. It’s taste different.

Equipment used: Triax infrared cooker.
KitchenAid cookware

Almond Cookies

2011-01-27T11:19:00.003+08:00

Almond Cookies

Ingredients
250g superfine flour
100g icing sugar
50g butter
120ml corn oil
A pinch of salt
2 drops almond essence (optional)
100-120g almond flakes (toasted)

Method
1. Beat butter and icing sugar in the mixer bowl from speed 2 – 4 till light and creamy. (use K-Beater)
2. Change to speed 2, add in flour and salt till well mix.
3. Add in corn oil, essence and toasted almond flakes and knead into dough.
4. Flatten the dough about 2cm thick. Use a biscuit cutter to cut the shape and arrange on lined baking tray.
5. Bake at pre-heated oven at 155-160C for about 15 minutes.
(Please follow your own oven instruction. Temperature might be + -)

Equipment: KitchenAid Artisan: Model KSM150

Peanut Butter Cookies

2011-01-26T17:35:00.004+08:00

Peanut Butter Cookies
花生酱牛油曲奇饼

Ingredients材料:
300gm 克 Butter牛油
200gm克 Icing Sugar糖霜
360gm克 Peanut butter花生酱
500 gm克 Flour 面粉
½ teaspoon茶匙 Salt盐

Method:
1. Mix butter and icing sugar
2. Put in peanut butter and mix until creamy.
3. Add in flour and mix until combined.
4. Shape dough with ball shape and place on a baking tray.
5. Egg wash and bake at 180◦c for 20 minutes.

做法:
1. 将牛油和糖霜拌匀。
2. 放入面粉，可可粉以及苏打粉拌匀。
3. 加入面粉至拌匀。
4. 将混合物搓成圆形放置于烤盘。
5. 涂抹上蛋液，放入烤箱以180 ºC烘 20分钟。

Equipment used: KitchenAid KSM150

Very yummy cookies , must try, very easy,.

2011-01-24T16:26:00.003+08:00

Gym Mates Birthday Party at One World Hotel.

Birthday cake yummy yummy......

Caramel Chocolate Banana Cake

2011-01-24T15:33:00.009+08:00

Caramel Walnut Chocolate Banana Cake

Ingredients
Caramelized walnut
340g caster sugar
240g walnuts, toasted & rough chopped
(Or use ready made caramel walnuts)
Or toasted almond nuts

Chocolate Batter
100g dark chocolate, chopped into small cubes
50g butter
Grated zest from 2 oranges

Cake Batter (A) 250g butter, room temperature

270-300g caster sugar

(B)

4 Eggs (L)

(C)

250ml buttermilk
1 ½ tsp vanilla essence
(D)

375g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp sea salt

Prepare Filling – Bananas
3-4 bananas peel and cut into slices or roughly mashed
½ tsp salt
1/8 tsp baking powder
100g caramel walnuts, rough chopped (extra)

Caramel Glaze
200g caster sugar
1 vanilla pod, split or vanilla essence
200g cream
¼ tsp sea salt
140g butter
(note: do this when the cake is baking)

Chocolate Glaze
5g gelatin powder
25ml water
60ml cream
75-90g caster sugar
70ml water
30g cocoa powder
(note: do this when the cake is competely cooled)

Method
Prepare Caramelized Walnut
1. Heat sugar in saucepan over low heat until sugar melts and turns golden brown. Add walnuts and give it a quick stir and pour out the mixture into line pan. Leave to cool. Rough chopped and set aside.

Prepare Chocolate Batter
1. Put chocolate & butter into a saucepan using double boil method. Keep stirring until it melts and smooth texture. Remove from heat and add the orange zest. Keep aside.

Prepare Bananas Filling
1. Mix all together and keep aside.

Prepare Cake Batter & baking the cake
1. Pre heat oven at 180c for 5 minutes. Grease 22-23cm (8 or 9”) cake tray.
2. Put (A) into a mixer bowl at speed 2 till all mix well. Then change to speed 4 and beat till light & fluffy.
3. Stop & scrap. Now use speed 2 to put in the egg one at a time using speed 2 then speed 4 then speed 6 for a quick stir.
4. Now change to speed 2, to put in (C) then (D) alternately spoon by spoon till all finish. Now use speed 4 to 6 for a quick stir.
5. Divide batter into 2 portions.
6. Pour 1st portion cake batter into the prepared cake tin then 2nd layer banana filling then chocolate batter. Follow by banana filling then top layer is the cake batter.
7. Use a chopstick to swirl through the batter in figure of eight patterns.
8. Bake at 180c for 1hr 15-20 minutes or insert the cake tester into the centre comes out clean. Remove from oven. Leave to cool completely.

Prepare caramel glaze
1. Cook sugar over low heat till sugar melts and golden brown. Remove from heat add scrape vanilla seed, cream & salt.
2. Return to heat stir with wooden spoon till mix well. (Do not over cook till boiling)
3. Remove from heat, add butter and keep stirring till butter melts.
4. The texture should be running when using the back of the wooden spoon to test the texture.
5. Cover with cling film and keep aside to cool.

Prepare Chocolate Glaze
1. Soak the gelatin in 25ml water.
2. Mix cocoa powder with 70ml water till well mix and smooth. Boil cream, sugar & cocoa mixture in small saucepan. Whisk and add soaked gelatin, stir until dissolved.
3. Remove from heat, cool and keep aside.

To assemble the cake
1. Cover your kitchen table with line paper. Then place the cake tray on top of the line paper.
2. Now place your cake on top of the cake tray.
3. Slowly pour the caramel glaze over the cake and let it set for 5-10 minutes.
4. After 5-10 minutes, drizzle with chocolate glaze.
5. Sprinkle the chopped walnuts or toasted chopped almond nuts over the cake.

Equipment used: KitchenAid Artisan Mixer: Model KSM150

Recipe: Flavor Magazine

Poppy Seed Bread Roll

2011-01-06T15:54:00.005+08:00

Poppy Seed Bread Roll ( Sweet Bread from Poland and Hungary)

Ingredients
(A)
350g/3 cups unbleached bread flour
½ tsp salt
25g/ 2 tbsp caster sugar
20g instant active yeast
1 egg
50g/1/4 cup butter, melted
(B)
120ml (+ -) milk/water
For the filling
115g/2/3 cup poppy seeds
50g butter
75g/6tbsp caster sugar
75g/1/2 cup raisins
50g/1/2 cup ground almonds/ground hazelnut
50g/1/3 cup mixed chopped peel, finely chopped/dry apricot (slice it)
½ tsp ground cinnamon or nutmeg or mixed spice

1 egg for glazing
Flaked almonds

Method
1. Lightly grease baking tray and pour boiling water into the poppy seed.
2. Put ingredients (A) into mixer bowl and knead at speed 2 till well combine. Add (B) bit by bit till become a dough. Keep kneading at speed 2 till shiny and elastic.
3. Remove from mixer bowl, and place in a lightly oiled bowl, cover with clear film and leave to rise, in a warm place for 1 hr or till double in size.
4. Turn the dough out on a lightly floured surface and knead lightly. Roll out into a rectangle shape.
5. Spread the filling to within of the edges.
6. Roll up the dough, starting from one long edge, like a Swiss roll, tucking in the edges to seal. Place the seam side down on the prepared baking sheet. Cover with clear film and leave to rise in a warm place for 30 minutes or double in size.
7. Cover with aluminum foil and bake at 190c for 15-20 minutes. After finishing time remove the foil and glaze the egg wash on the surface and sprinkle the almond flakes on top. Continue baking for another 10-15 minutes or till brown.

Method for the filling
1. While waiting, drain thoroughly the poppy seed in a fine sieve.
2. Melt the butter in small pan, add poppy seed and keep stirring for 1-2 minutes. Remove from heat and stir in the rest of the ingredients and set aside to cool.

Equipment used: KitchenAid Mixer Artisan KSM150
Cuisinart Mini Pre – DLC 2ABC

Sole Distributor: West Metric Sdn Bhd (759716-M)

Pumpkin With Lotus Paste bread

2011-01-04T16:10:00.004+08:00

Pumpkin with Lotus paste bread

Ingredients (A)
250g bread flour/high gluten flour
5g instant active yeast
10g sugar
5g salt
135g water/milk
Ingredients (B)
20g butter
100g mashed pumpkin (steam)
Ingredients (C)
250g lotus paste filling (buy from ingredients shop)
Garnishing
Black or white sesame seeds.

Method
1. Mixer all ingredients (A) in the mixer bowl at speed 1 for 1-2 minutes, then using speed 2 blend for another 5 minutes till dough become coarse.
2. Add ingredients (B) bit by bit and continue to knead till bread dough is elastic and shiny.
3. Remove the dough from the mixer and place in a lightly flour bowl and cover with cling wrap. Allow to leaven for 45minutes or till doubles its size.
4. Divide the dough into 50g portions, proof for 10 minutes, wrapped with lotus paste filling. Flatten, use scissors to cut 5 to 6 little opening at the corners.
5. Place on greased baking tray, sprinkle with black or white sesame seeds, leaven for 40 minutes.
6. Spray water and bake at 190C for 12-15 minutes or till brown.

Equipment used: KitchenAid Artisan Mixer: KSM150

Spiral Roll Bread (Spanish Bread)

2011-01-03T16:56:00.003+08:00

Snail shaped rolls (Spanish breakfast bread)

Ingredients (A)
225g / 2 cups unbleached bread flour
½ tsp salt
50g/ ¼ cup caster sugar
15g instant active yeast
(B)
1 egg
30ml / 2 tbsp sunflower oil
(C)
75ml milk
(D)
50g butter (melted) for diping

Icing sugar for dusting

Method
1) Lightly grease 2 baking tray (flat or use oven tray).
2) Put all ingredients (A) into the mixer bowl.
3) Beat (B) till creamy and add into ingredients (A) and mixed well using speed 2.
4) Now add (C) till the dough is form.
5) Using the same speed keep kneading till the dough is glossy & elastic and the surface of the mixer bowl is clean.
6) Remove the dough from the bowl and shape it into round and place in a lightly oiled bowl, cover with clear film and leave to rise in a warm place for 1 hour.
7) Turn out the dough on to a lightly floured surface. Knead again and divide into 16 equal pieces.
8) Shape the dough’s into 38cm long rope and dip into the (D) melted butter to coat.
9) On the baking tray, curl each rope into a loose spiral, spacing well apart. Tuck the ends under the seal. Cover with clear film and rise in warm place for 45 minutes or until doubled in size.
10) Meanwhile preheat oven to 190C. Brush the roll with water and dust with icing sugar. Bake for 10 minutes or until light golden brown. Cool on the wire rank. Dust again icing sugar and serve warm.

Equipment: KitchenAid Artisan Mixer: KSM150

West Metric Sdn Bhd

Flourless Fruit Cake

2010-12-30T16:22:00.004+08:00

Ingredients
(A)
150g dried apricots (cut into quarters)
100g red glace cherries (cut half)
100g green glace cherries (cut half)
185g pitted prunes (cut half)
185g hazelnuts/almonds
125g walnuts/pecans (pecan nuts are very expensive)
90gm raisin (any type of raisins)
125gm grounded almonds
1/2 tsp baking powder
(B)
3 eggs (L)
3 tbsp running honey
2 tsp vanilla essence
3 tbsp brandy (if don't have brandy, use rum or any coffee liqueur). Use after baking the cake.

Method
1) Line & grease a 8" square cake tin. Preheat oven to 150C.
2) In a large mixing bowl, combine all ingredients (A). Stir and mix well.
3) In a mixer bowl, whisk the eggs on speed 8 till thick & creamy.
4) Change the speed to 2, pour in the honey & vanilla essence and whisk at speed 2 till well combine.
5) Slowly fold in the egg mixture into the fruit mixture till well combine.
6) Pour into the prepared cake tin and bake for 1 hour or the surface is cook.
7) Remove from oven and pour in the brandy all over the cake. Now allow the cake to cool completely and remove from the tin.
8) Wrap the cake with foil.

Tips:
1) For Muslim you can use thick orange juice to drizzle into the cook cake.
2) You can use any nuts you like but not peanuts. Cos peanut has different flavour.
3) If you don't intend to eat the cake after cooling, is better to feed the cake with extra brandy every 2-3 days for 1-2 weeks.

This receipe was given by my friends (Heather Lim & BeBe Goh). Please try it. very nutty and nice cos not so sweet.

"Wishing all of you a wonderful 2011"

Machine used: KitchenAid Artisan KSM150

Panettone

2010-12-13T14:25:00.005+08:00

Ingredients (A)

400g unbleached bread flour

1/2 tsp salt

15g instant active yeast

6 tbsp caster sugar

(B)

2 eggs

2 eggs yolk only

(C)

120ml water

(D)

150g butter, softened

(E)

115g mixed chopped peel

75g raisins

melted butter for brushing

Method

1. Line & butter a 15cm/6in deep cake tin or souffle dish. Line till 7.5cm/3 in above the top of the tin.

2. Sift (A) into the mixer bowl till all well mixed. Then add (B) using speed 2 till well mixed.

3. Now add (C) bit by bit till the mixture become a soft dough.

4. Now add (D) bit by bit. Contiune kneading the dough at speed 2 till the mixer bowl become clean and dough is shining.

5. Remove the dough and place in a lightly oiled bowl, cover with clear film and leave to rise for 1-2 hrs or until doubled in bulk.

6. Knock back the dough and turn out on a lightly floured surface. Gently kned in the peel and raisin. Shape into a ball and place in the prepared tin. Cover with clear film and leave to rise for about 1 hour or double in size.

7. Meanwhile preheat the oven to 190c .

8. brush the surface of the bread with melted butter and cut a cross in the top using shape knife.

9. Bake for 20 minutes, then reduce to 180c. Brush again with melted butter and bake for another 25-30 minutes.

10. Cool in the tin for 5-10 minutes before turn out on to a wire rank.

Equipment used: KitchenAid Artisan Range: KSM150

Japanese Cotton Cheesecake

2010-12-10T15:52:00.009+08:00

Ingredients (A)

250g cream cheese (softened)

45g butter (softened)

100g whipping cream

100g organic soya milk powder or fresh milk

1 tsp vanilla essence

Ingredients (B)

100g superfine flour/low protein flour

6 eggs yolk (B)

Zest from 1 lemon

Lemon juice according to taste

Ingredients (C)

6 eggs white

100g caster sugar

1/2 tsp cream of tartar (optional) If you are using KitchenAid mixer, please omit this ingredient.

Method

1. Put cream cheese & butter into the mixer bowl and beat at speed 2-4 till well mixed and smooth for 3 seconds.

2. Change back to speed 2, add the soya milk, whipping cream and vanilla essence and beat till well blend at speed 4-6 till smooth texture.

3. Change back to speed 2, now add flour and eggs yolk in alternate method till all finish.

Now change the speed to 4-6, beat till well mix and smooth.

4. Remove the bowl from mixer and fold in the zest and juice. Keep aside.

5. Use anoth mixer bowl, beat egg white using speed 8 for 3 seconds. Change to speed 2, add in the sugar and beat at speed 8 till white and stiff.

6. Manually fold in 1/3 egg white mixture with the cheese mixture till well mix. Then add in the remaining egg white mixture bit by bit till finish and well combined.

7. Pour mixture onto a 9" 22cm round cake pan (Lined with greaseproof paper) and place onto a tray filled with water. Bake at 170C for 30 minutes or until cooked.

8. Let the cake cool in the oven with heat off and oven door open for 1 hour.

Note: The cake surface will crack but don't worry when it's cool the creack will seal by it's self.

Equipment used

KitchenAid Artisan Range: Model KSM150 mixer.

English Muffins

2010-12-08T13:27:00.005+08:00

Ingredients

450g bread flour (sifted)

1 1/2 tsp salt

350ml-375ml milk

1/2 tsp caster sugar

15g instant active yeast

1 tbsp meted butter or olive oil

semolina for dusting.

Method

1. Generously flour a non-stick baking sheet. Put flour, yeast, salt, sugar into a mixer bowl and mix till all well blended.

2. Now stir in the milk and oil alternately till the dough is not too wet using speed 2 only. Keep kneading at speed 2 till the mixer bowl surface s clean for 10-15 minutes.

3. Remove the dough from the hook and roll into a ball. Cover with clear film and leave to rise in a warm place for 1 hour or double it's size.

4. Turn out the dough on a well floured surface and knock back. Roll out to about 1cm thick. Using a floured 7.5cm cutter, cut out about 9 rounds.

5. Dust with semolina and place on the prepared baking sheet. Cover and leave to rise, in a warm place for about 30 minutes or doubled in bulk.

6. Baked at 180c for 20 minutes or till cooked.

Tips: Perfect to serve warm, split open and buttered for afternoon tea or topped with ham and eggs for brunch.

Equipment used: KitchenAid Artisan Mixer: KSM150

Green Tea Butter Cake

2010-11-24T15:02:00.017+08:00

Green Tea Butter Cake

Ingredients

(A)
350g Butter
180g caster sugar
(B)
5 eggs (size B)
(C)
250g all purpose flour
1 tsp baking powder
a pitch of salt
2 tbsp quality green tea powder
(D)
240g cooked red beans

Method

Beat ingredients (A) using speed 4 for 3 minutes then stop and scrap. Now change to speed 6 and beat till fluffly.
Change to speed 2 and add in (B) one at a time. Beat thoroughly using speed 4 after each egg add in.
Change to speed 2 and fold in (C) spoon by spoon till mixture well blended.
Change back to speed 2, now add (D) and mix till well blended.
Pour into grease and line loaf pan, 10x21cm.
Bake in preheat oven at 190C for 5 minutes or light brown. Then use a knife to make a line over the centre of the batter. Then bake again at 175C for 40minutes or till cooked.

Equipment use: KitchenAid KSM150

Soy Bean Milk

2010-10-12T15:41:00.003+08:00

Homemade Soy Bean Milk

2 cups soya bean wash and soak with water.
1packet rock sugar (good quality)
50ml pandan juice (optional)
Ginger juice (optional)

Method
1) Soak bean with water. Water must above the beans for 8 hours or overnight.
2) Drain the beans and put into a bowl and add 6 cups of water.
3) On the Omega Juicer model 8226 or Omega Vert330 and put the beans together with water into the juicer. Keep repeating the step till finish.
4) Extract Ginger juice, pandan juice and keep aside.
5) Strain the soy milk with a strainer.
6) Add rock sugar, ginger juice-and pan dan juice according to your taste.
7) Boil till sugar dissolve. Taste and if not sweet add sugar.

Pre-potion:
1 cup soaked beans + 3 cups water

Equipment used:
Omega Juicer model 8226 or Vert330

Bread With Red Wine & Mushroom

2010-09-27T15:39:00.003+08:00

Bread With Red Wine & Mushroom

Ingredients

400g high gluten flour

50g buckwheat flour

50g rye flour

1 packet active instant dried yeast

(B)

150ml red wine, chilled

100ml iced water

(C)

25g butter

(D)

10g salt

50g fresh mushroom, rough chopped

50g walnut, chopped

Method (Preheat oven to 240c)

1) Attached dough hook in the mixer bowl.

2) Add all in ingredients (A) mix well then add (B) spoon by spoon to form a soft dough.

3) Now add (c) and keep kneading for another 10 minutes or till the dough clean up the mixer bowl.

4) Add in (D) and knead for another 5 minutes.

5) Remover from mixer bowl. Form into a ball, cover with damp cloth and rest for 45 minutes till double it's size.

6) Divide dough into two equal size and rest for 10 minutes.

7) Shape & dust with flour. Transfer into baking tray and rest for another 1 hour.

8) After 1 hour slash the dough with knife in desire pattern. This is to help the bread to open up.

9) Before baking spray some water unto the sides of the oven door and reduce temperature to 190c and bake for 20 minutes.

10) After 20 minutes turn the tray to another side and bake for another 20 minutes or till cook.

11) Remove from oven and cool onto wire rank.

12) Serve with Watercress soup.

Equipment : KitchenAid Mixer

Sweet Potato Soup

2010-09-20T14:12:00.004+08:00

Sweet Potato Soup

Ingredients
2 tbsp olive oil
2 big onion, rough chopped
2 big carrot, peeled & chopped
2 celery sticks, chopped
2 large yellow or orange colour sweet potato, peeled and cut into chucks
2-3 cups of chicken broth
1 tbsp cinnamon powder (optional)
Salt & black pepper to taste

Method
1) Place a pot over medium heat and add olive oil.
2) When it's begin to get hot, add the onions, carrots and celery and saute until softened and fully aromatized.
3) Add in sweet potatoes and broth to completely cover all the ingredients.
4) Bring to a boil and cook till all soft.
5) Use a hand stick blender and blend until all well puree.
6) Add salt, black pepper and cinnamon according to taste.

Variation:
This can be a vegetarian soup. Don't use meat & onion for the soup.
Can in pumpkin.

Equipment
Cuisinart Hand Stick Blender CSB-77
Triax Infrared Cooker
KitchenAid CookWare

Watercress Soup

2010-09-20T13:09:00.006+08:00

Watercress Soup

Ingredients
2 tbsp olive oil
1 big onion - rough chopped
1 litre chicken broth or water (if using normal water, then use chicken cubes)
3 or 4 big potatoes, peeled & rough cut
500g watercress (buy the small type with alot of leaf)remove the big stem & wash.
salt & pepper to taste
100ml whipping cream (optional) don't use double cream
Serving(optional)
Roasted pine nuts
Sour cream

Method
1) Prepare a stock pot. Add in olive oil & onion and fry till translucent.
2) Add in chicken broth or water.
3) When boiling add potatoes and boil till soft. When the potatoes about to soften, add in the watercress. We wants the aroma of the watercress.
4) Once all ingredients are soft, low the heat and use a hand stick blender and blend till well puree.
5) Add in salt & pepper according to your taste and lighty whisk the cream and add in.
6) Serve hot with pine nut and 1 tbsp of sour cream and garlic bread.

Tips:
If you don't prefer to add cream as thicken agent, you can use corn strach or put more potatoes into your soap.

I prefer without the cream.......

Equipment used:
Cuisinart Hand Stick Blender CSB-77
Triax Infrared Cooker (This cooker can be use with any material of pots but not plastic)
KitchenAid Cookware

Taro Butter Cake

2010-09-20T12:42:00.005+08:00

Taro Butter Cake (Purple Sweet Potato Butter Cake)

Ingredients
200g butter (room temprature)(cut into cubes)
200g caster sugar
1/4 tsp salt
4 size (B) eggs
200g purple sweet potatoes (steam and mashed) buy the Japanese sweet potatoes
50g purple sweet potatoes (diced)
50g orange sweet potatoes (diced) buy the Indonesia type
110ml coconut milk
Dry Ingredients
200g plain flour
1tsp baking powder
1/4 tsp bicarbonated soda

Method
1) Grease line a 20cm (8in) square cake tin.
2) Put butter & sugar in a mixer bowl. Using speed 2 with K-beater to mix well the ingredients and change to speed 4 to contiune beating until light & fluffly. In between process scarpe the mixture 1 or 2 times. (about 5 minutes)
3) When the mixture is fluffly enough, add in egg one at a time using speed 2 then back to 4 and continue doing this step till all egg are added in.
4) Back to speed 2, now add in the mashed potatoes and change to speed 4 to mix well.
5) Back to speed 2, alternately fold in coconut milk and dry ingredients until well blended.
6) Spread batter into the prepared cake tin and bake in oven at 180C for about 45 minutes or till cooked.

Tips.
If you are not using a steam oven, always put a bowl of water in the oven while baking. This to keep the moisture of the food.

Equipment Used:
KitchenAid Artisan KSM150
Triax Free Standing Oven

Lemon Blueberry Waffles

2010-09-20T12:31:00.003+08:00

Lemon Blueberry Waffles

Ingredients
1-1/2 cups unbleached flour
6 tablespoons granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1 tsp pure vanilla extract
2 tbsp fresh lemon juice
1 tbsp lemon zest
6 tbsp unsalted butter melted (about 50g butter)
1 cup vanilla yogurt/or plain yogurt (just buy plain yogurt and add vanilla extract)expensive to buy vanilla yogurt.
1 cup fresh or can blueberries. (If using can blueberries discard the juice and drain dry)

Instructions
1) Place flour, sugar, baking soda, and salt in mixing bowl and stir to combine.
2) In a second bowl, whisk eggs, buttermilk, and vanilla until blended.
3) Stir wet mixture into dry ingredients.
4) Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt.
5) Let batter rest a few minutes before using.
6) Preheat your Cuisinart ® Waffle Iron on setting #3.
7) Add blueberries to the batter as the last ingredient.

When preheated, green indicator light will illuminate. Pour 1/2 cup of batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven.

Variation:
For lemon ginger waffles add 1 tablespoon of grated fresh ginger to the batter with the juice and zest.

Equipment use:
KitchenAid Artisan KSM150
Cuisinart Waffle Maker WAF-4BU
Recipe from Cuisinart.

Nutritional Information Per Serving
Calories 203 • carbohydrates 27g • protein 5g • fat 9g • sat fat 5g • chol 63 mg • sodium 274mg• calcium 78mg • fiber 1g

Apple Walnut Waffles

2010-09-20T12:24:00.002+08:00

Apple Walnut Waffle

Ingredients
3 tablespoons packed brown sugar
1-1/3 cups unbleached all-purpose flour
1/4 cup whole wheat flour
1/4 cup honey toasted wheat germ
1 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups low fat milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
1/2 teaspoon vanilla extract1 cup finely diced or shredded apple (1 apple, 8 ounces, peeled & cored)
1/2 cup finely chopped walnuts
Sauce
1 tsp ground cinnamon into maple syrup and warm it and serve together with the hot waffles.

Instructions
1) Crumble the brown sugar into a medium bowl to remove all lumps.
2) Add the flours, wheat germ, baking powder and salt. Stir to blend.
3) In another bowl, combine the milk, eggs, oil, and vanilla; stir with a whisk.
4) Add the wet mixture to the dry mixture and stir until smooth.
5) Stir in the apple and walnuts. Let batter rest 5 minutes before using.
6) Preheat your Cuisinart ® Waffle Iron on setting #3.

When preheated, green indicator light will illuminate. Pour 1/3 cup batter onto the center of the lower grid; spread batter using a heatproof spatula to within 1/2 inch of the edge of the grid. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm until ready to serve in a 100° c oven.

Equipment use:
KitchenAid Artisan KSM150
Cuisinart Waffle Maker – WAF 4BU

Nutritional Information Per Serving
Calories 305 • carbohydrates 33g • protein 7g • fat 16g • sat fat 2g • chol 57mg • sodium 319mg calcium 85mg • fiber 2g

Best Ever Waffles

2010-09-20T12:20:00.004+08:00

Best Ever Waffles

“This recipe is the greatest waffle recipe that can be doubled and never fails! I make 2 batches and freeze each for future breakfasts for healthy living!"

Ingredients
1 1/2 cups Sifted flour
1/2 cup flaxseed
4 tsp. baking powder
1/2 tsp salt
2 tsp sugar
2 eggs (separated)
1 3/4 cup milk
1/2 cup melted butter

Instructions
1) Mix dry ingredients together.
2) Beat sugar into egg whites until stiff and fluffy.
3) Add milk with beaten egg yolks and melted butter.
4) Mix together dries ingredients with wet and fold in beaten egg whites.
5) Bake on High heat for 4-6 minutes.

Recipe from Cuisinart.

Cuisinart WAF-4BU Waffle Maker.
KitchenAid Artisan Mixer KSM150

Tested by Bee Bee of West Metric Sdn .Bhd.

Vegetarian Mee Rebus

2010-09-14T15:31:00.009+08:00

Vegetarian Mee Rebus
Serve 10 - 15 people

Ingredients
Soup Base
(A)
1 small size pumpkin, peeled & cut
1 or 1.5 kg potatoes, peeled & cut (you can add extra)
1 large carrot, peeleed & rough cut
300g roasted peanut powder
1/2 bottle of chillie sauce or according to your taste
4 pcs of assam keping, wash
Soup Seasoning
Chilli paste (must be vegetarian)
Salt, sugar & mushroom seasoning.
(Add according to your taste)

1-1.5 kg Yellow noodle, bleach with boil water for 5 minutes. don't over cook
Bean spourt/taugeh, bleach with boil water
Taukua or Tau foo pok
Cucumber, cut strips
Garnishing
Minit Leaf,
Small lime cut into half
Cut chillie

Method
1) Put 1.5 to 2 litre water into stock pot and boil at high heat. Add all ingredients (A) and boil at medium heat till all vegetable are soft. Remember to take out the assam keping before blending.
2) Use handstick blender and blend till all well puree.
3) Now add in the soup seasoning according to your taste.
4) Eat with noodle and serve hot.

Note: If you like you can add chicken breast meat or any others ingredients to your mee rebus.

Cuisinart Hand Stick Blender CSB-77
KitchenAid Cookware

Kiwi Ginger Sorbet

2010-09-13T22:04:00.004+08:00

Kiwi Ginger Sorbet
Makes 1/2 Bucket

Ingredients
159g fresh root Ginger
115g sugar
300ml / 1 1/4 cups water
5 green kiwi fruit

Decoration
Fresh mint or fresh kiwi fruits

Method
1) Peel Ginger and grate it finely.
2) Put sugar and water in a saucepan and simmer until usage dissolved.
3) Add ginger into sugar and cook for 1 minutes, then leave to cool. Strain into a bowl and chill till cold.
4) Peel the kiwi fruits. Put sugar ginger syrup and kiwi into the blender and purée till well blend.
5) Pour the mixture into Cuisinart Ice Cream Maker. Turn timer to 60 minutes.
6) Serve with fresh chopped kiwi fruit.

Tips:
- If the sorbet still look soft, turn the timer to another 30 minutes without the arm motor attached.
- Always remember to chill your mixture before pouring to the ice cream bucket.

Machine used.
Cuisinart Ice 50Bu Ice Cream Maker
KitchenAid KSB52 Blender

Watermelon Sorbet

2010-09-13T21:53:00.005+08:00

Watermelon Sorbet
Makes 1/2 Bucket

Ingredients
150g / 2/3 cup caster sugar
150ml/ 3/4 cup water
1.75kg watermelon, discard seed and cut to cubes.
Rinds from 2 limes and juice according to your taste

Decoration (optional)
Chopped mint leave

Method
1) Boil sugar and water in a saucepan till sugar dissolve. Chill till cold.
2) Put discard watermelon. Add syrup and watermelon into blender and purée till well combine.
3) Strain and add lime juice and rind into the mixture. Chill for another 20 minutes before pouring into ice cream bucket.
4) Pour the mixture into Cuisinart Ice Cream Maker. Turn timer to 60 minutes.
6) Serve with fresh chopped kiwi fruit.

Tips:
- If the sorbet still look soft, turn the timer to another 30 minutes without the arm motor attached.
- Always remember to chill your mixture before pouring to the ice cream bucket.

Machine used.
Cuisinart Ice 50Bu Ice Cream Maker
KitchenAid KSB52 Blender

Cranberry Orange Scones

2010-09-13T21:48:00.003+08:00

Cranberry Orange Scones
Makes 16 wedges scones or 14 round scones

Ingredients
(A)
440 g all purpose flour
55g caster sugar
4g salt
24g baking powder
(B)
148g cool butter, cut cubes
(C)
1egg + 1 egg white (reserve the egg yolk for egg wash)
231g/1 cup buttermilk
(D)
110g / 1cup dried cranberries
Orange zest from 1/2 orange

1egg wash - use the egg yolk to make the egg wash.
Sanding sugar (optional)

Method
1) Attached k-beater to mixer. Put all ingredients (A) into mixer bowl using speed 1 for 5 seconds till well mix.
2) Put cool butter and change to speed 2 and mix till crumbly texture. Set a aside.
3) In separate mixer bowl, whisk ingredients (C) in speed 8 till well combine.
4) Pour the liquid ingredients spoon by spoon into the dry ingredients using speed 2 with k-beater. Continue doing till all finish.
5) When the batter just comes together and still a little lumpy, add (D) and mix well.
6) Place batter on flour-dusted surface and fold together using hands until the batter is manageable. Don't overwork the batter, if not the dough will end up distorted and tough.
7) Divide the dough in half and shape into balls. Press or roll into 2 (1.6cm) thick disks. Cut each disk into triangular wedges, 8 per circle.
8) Place scones on grease or lined tray and rest for 30 minutes. Brush the tops with egg wash and sprinkle sugar.
9) Bake in oven for 20-25 minutes at 180c. Remove from oven and cool on wire rank.

Tips.
- when brushing the egg wash, don,t let the egg wash flow to the bottom of the uncooked scones. This will disallow the scones to rise.

Machine used:
KitchenAid Artisan KSM150 Mixer

Pastry for Curry Puff

2010-09-13T15:14:00.002+08:00

Pastry for Curry Puff

Water Dough
260 g flour
50 g margarine
20 g sugar
140 g water
Oil Dough
180 g flour
100 g shortening

Method
Water dough
1) Mix all ingredients to form a smooth dough and divide it into 2 equal potions and let it rest for 20 minutes.

Oil Dough
1) Mix all the ingredients to form a smooth paste and divide it into 2 equal portions.
2) Wrap the oil dough with water dough. Roll out the dough into rectangular shape. Make a book fold.
3) Roll it thin sheet to 2 mm thickness. Roll it up like swiss roll.
4) Let it rest for 10 minutes. Then cut it into 8 pieces. Repeat the steps for the 2nd portion.
5) Flatten the dough then roll it into 3mm thickness. Wrap the filling inside.

Equipment use:
KitchenAid KSM 150 mixer
Cuisinart Food Processor MP-14

Basic Red Chilli Sambal

2010-09-13T11:39:00.004+08:00

Basic Red Chilli Sambal

Ingredients
2 ½ cm (1 in) ginger, sliced
12 red chillies, deseeded and sliced
3 cloves garlic, peeled
10 shallots, peeled
3 tbsp oil
1/3cup (85 ml) water
4 tbsp lime juice
2 tbsp sugar
1 ½ tsp salt

Method
1) Grind ginger, chillies, shallots & garlic in a chopper to a smooth paste. Add a little oil if needed to keep the blades working.
2) Heat the oil in a wok and stir the paste over medium heat until the oil separates from the paste.
3) Add the water and lime juice and season with the sugar & salt. Then cook for another 10 minutes. Remove from the heat and transfer into a bowl.

Notes:
- eat with fried tofu, fried rice, fish, vegetable
- sambal keep in the refrigerator for 2-3 weeks

Equipment used
Cuisinart Hand Stick Blender
Cuisinart Food Processor MP-14N
KitchenAid Food Processor KPFM770

Basic Pita Bread

2010-09-13T11:30:00.004+08:00

Basic Pita Bread
Ingredients
(A)
500g high protein flour
3 tsp instant active yeast
(B)
2 tsp salt
½ tsp sugar
(C)
290ml cool water
(D)
20g shortening

Method
1) Mix (A), (B) mix till well combined using speed 1.
2) Add (C) and knead to form a dough using speed 2.
3) Add (D) and continue to knead at speed 2 till form smooth and elastic dough.
4) Cover it with a damp cloth and let it to proof for 45 minutes.
5) Take the dough and mould it into a ball. Let it rest for another 15 minutes.
6) Divide dough into 12 equal pieces about 100 g each. Let it rest for another 10 minutes.
7) Each dough roll to 3mm thick, oval or round shape.
8) Place into baking tray and let it prove for another 20-30 minutes before baking.
9) Bake at 200c for 5-6 minutes till they puff up.
10) Remove and cooled on rank. Cut half, it will be like a pocket.

Tips.
Don’t over bake the bread into golden brown. Over baked will cause the bread to be hard and will form a pocket.

Equipment
KitchenAid KSM150 mixer

Basic Bread dough

2010-09-13T11:23:00.004+08:00

Basic Bread Dough

Ingredients
(A)
500g high protein flour
1 tsp instant active yeast
(B)
60g sugar
1 tsp (5g) salt
1 tsp (5g) milk powder
(C)
1 egg
(D)
250 g water
(E)
50g butter

Method
1)Mix (A), (B) with speed 1 till all well blended.
2)Add (C) blend at low speed 1.
3)Then add (D) bit by bit at speed 2 till the dough is form. The mixer bowl will be clean
4)Add in (E) and continue to blend 10-15 minutes till the dough is shiny and springy.
5)Use a damp cloth to cover the dough, proof for 40-50 minutes till dough double in size.

Note
This dough can made garlic bread with herbs, any filling bun.

Machine.
KitchenAid Artisan KSM150

Basic Pizza Dough

2010-09-12T00:07:00.008+08:00

Basic Pizza Dough
Makes 2 Pizzas

Ingredients
375g high gluten flour
1/2 tsp salt
11g (1 pkt) active instant yeast
2 tbsp olive oil
250ml / 1 1/3 cups water

Topping
2 400g cans chopped or whole tomatoes, mashed & drained
300 g mozzarella cheese, chedder cheese or any cheese of your choice
olive oil
salt
handfuls of fresh basil

Method
1) Place flour, salt and yeast into the mixer bowl. Use k-beater on speed 2, mix the dry ingredients together for a few seconds.
2) Change to dough hook and on speed 2 add olive oil, then gradually add the water and begin to knead. If the dough looks at all dry, add a little more water until the mixrure looks moist.
Knead for about 5 minutes on this speed.
3) Cover the dough with plastic wrap and leave to rise in a warm place for 1 hour or double in size.
4) After proofing, knead well again with hand. Divide the dough into 2 and roll out into thin circles on to greased pizza pan.
5) Put tomatoes on the pizza, then drizzle of olive oil, some salt, basil and cheese. Bake for 15-20 minutes until golden brown.
Serve hot.

Variations
Mushroom and Parma Ham Pizza
- saute a chopped onion, 2-3 crushed cloves garlic and 225g assorted sliced mushroom for 5 minutes, then add 400g can chopped tomatoes and simmer for 5 minutes. Drain thoroughly and spread over on the pizza base. Top with 100g parma ham strips and 100g sliced mozzarella. Bake the serve sprinkled with some shredded basil.

Spinach & Goat's Cheese Pizza
- Saute a chopped onion and 2-3 crushed cloves garlic. Add a deseeded and slice yellow paper and 2 sliced tomatoes to the pan and cook for a further 3 minutes. Drain thoroughly, then mix with 225 g thawed and well drained frozen spinach, 1/4 tsp freshly grated nutmeg and some seasoning. Spread mixture over the base and top with 1 tbsp chopped frewsh oregano and 225 g crumbled goat's cheese before baking.

KitchenAid Artisan Mixer KSM150

Focaccia

2010-09-11T17:29:00.006+08:00

Focaccia Bread

Ingredients

500g high gluten flour

500g cooked & mashed potatoes

4 tbsp olive oil

1 pkt (11g) instant active yeast

2 egg (size B)

1 tsp salt

Topping

150ml / 1/2 cup olive oil

15 small tomatoes, halved

2 tbsp chopped fresh thyme or oregano or dry thyme

salt

Method

1) Put flour, mashed potatoes, olive oil, yeast, eggs and salt in the mixer bowl with dough hook.

2) Mix the dough on speed 2 for 30 seconds. Increase to speed 4 and continue mixing until smooth dough forms. Divide into 2.

3) Greased 2 20cm round cake tins and shape the dough into the tin. Cover the top with cling film and rest for 3 hours until risen.

4) Brush the olive oil over the dough and arrange tomatoe pieces on top.

5) Sprinkle the oregano or thyme and salt on the tomatoes and bake in oven for 30 minutes, covering lighlty with foil halfway through cooking to prevent the topping from browning.

6) Serve warm with balsmic sauce.

KitchenAid Artisan Mixer KSM150

Banana Walnut Crumble Bread

2010-09-11T16:33:00.016+08:00

Banana Walnut Crumble Bread

Makes 2 loaf bread

Ingredients

(A)

500g high protein flour

6g + 2 tsp instant active yeast

20g milk powder

20g sugar
10g salt

1 egg (size B)

240g water

(B)

40g butter

Filling

200g banana - cut into pieces

100g chopped walnut

Walnut Crumble

50g chopped walnut

100g butter (must be hard and cut into pieces)

50g brown sugar

100g plain flour

Method

1) Attached dough hook. Mix ingredeints (A) and knead at speed 2 for 7 minutes until coarse or become a dough.

2) Add butter and continue to knead till shiny & smooth. The dough will clean the side of the bowl. This show the dough is ready for proving.

3) Cover the dough with cling film for 1 hour or double in size.

4) Divide the dough into 2 portions. Roll into ball and prove for another 10 minutes.

5) Roll out the dough and arrange filling then roll into long rolls.

6) Place the roll dough into greased loaf tin and rest for 40 minutes or double in size.

7) Sprinkle walnut crumble onto the top and bake for 20-25 minutes at 185 c.

Method for filling

1) Mix butter and brown sugar in the mixer bowl using k-beater at speed 2 till crumble.

2) Still using speed 2 add flour and walnut till mix evenly.

3) Chille for 30 minutes before using.

KitchenAid Artisan Mixer KSM150

2) Add (B)

Walnut Cup Cakes

2010-09-11T10:05:00.012+08:00

Walnut Cup Cakes

Ingredients For Cup Cakes

220g butter

180g caster sugar

4 egg (size B)

220g self rising flour

100g chopped walnut

Topping

Icing

(A)

200g butter

200g icing sugar

(B)

1 tsp vanilla essence

1 tsp grated lemon rind

Cream Cheese Topping

Beat 250g cream cheese - use speed 2 then speed 4 till smooth.

Add 60g butter + 120g icing sugar

Then Add 1/2 lemon zest (grated) and 2 tbsp lemon juice - mix into the above mixture and beat till well combine.

Method for cup cakes

1) Place paper cups into muffin tin.

2) Combine (A) in mixer bowl at speed 2 for 3 minutes then change to speed 4-6 beat till light & fluffy.

3) Change back to speed 2 and add egg on at a time till mixture is well mix.

4) At speed 2 fold in flour spoon by spoon then to speed 4 beat till mixture well combine.

5) Spoon the batter into prepared cups and bake for 25-30 minutes at 180 c till cooked.

6) Remove from oven & cooled on rank.

7) Topping with icing or cream cheese.

Size of cup cake 12"

KitchenAid Artisan Mixer KSM150

Wholemeal Bread with banana filling

2010-09-10T22:15:00.004+08:00

Wholemeal Bread with banana filling

Ingredients
(A)
400g high protein/high gluten flour
100g wholemeal flour
11g (1 pkt) instant active yeast
65g caster sugar
1/4 tsp salt
(B)
1 egg (B)
120g water
60g butter, soften

Filling
200g mashed banana/steam pumpkin

1egg for brushing
Roll oats for topping

Method

1) Attached dough hook. Put ingredients into mixer bowl using speed 1 to mix well. Change to speed 2 and add egg.
2) Contiune on speed 2 then add water spoon by spoon. Then add butter and mix well.
3) Beat for another 15 minutes until dough elastic . Shape into a ball and cover with damp cloth.
4) Prove for 1 hour or tll double in size.
5) Divide into 2 dough. Roll into oblong shape and spread filling and roll up. Put onto loaf tin.
6) Rest until double in size.
7) Brush egg wash and sprinkle roll oats on top.
8) Bake at 190 c for 25-30 minutes or until cooked.

The banana can mix together with the dough.

KitchenAid Artisan Mixer KSM150

Basic Mooncake Dough - Cranberry Orange Peel Melon Seed Mooncake

2010-09-09T16:45:00.005+08:00

Basic Mooncake Dough

Ingredients
(A)
250ml mooncake golden syrup
110ml peanut oil
1tsp alkaline water (air abu)
(B)
430gm plain flour, shifted
1/4 tsp sodium bicarbonate

Filling combine all the ingredients
200g dried cranberry, chopped
70g orange peel or mixed peel, chopped
100g melon seed
550g lotus paste

1egg for brushing the dough

Method
Prepare dough
1) Combine (A) in the mixer bowl using speed 2 till all well combine.
2) Cover with cling film and set aside for 1 hr.
3) After 1 hr add (B) to form a dough. If the dough is sticky add 1 or 2 tbsp of flour. Cover with cling film and set aside for 1 hour before filling and mould.
4) Bake at 175c for 10 minutes. Remove and egg wash. Put back into oven for another 10minutes at 160c.
5) Remove from oven and cool.

Moulding
-Take the dough and fill the mould. Remove from mould and weight. Use total weight divide by 2.50% for skin & 50% filling or 60/40.
-Remember to flour your mould each time you mould the biscuit.
-Roll the dough into round shape and wrap the filling onto it. Then press into the mould.

Machine used: KitchenAid Artisan mixer KSM150.

Custard Cream Puff

2010-09-09T11:18:00.004+08:00

Custard Cream Puff (Makes 36 small puff)

Cream Puff Ingredients.

(A)

1cup water
113.4g butter
1/4 salt
(B)
1 cup all purpose flour
(C)

4 eggs size (b)
Vanilla essence

Ingredient for Custard

(A)

1 egg

30g sugar

20g custard powder

(B)

100gm milk

100g whipping cream

(C)

Vanilla essence

Method

1) Heat water, salt & butter in a saucepan over high heat to full boil. Reduce heat.
2) Add (b) flour and mixing vigorously until mixture leaves side of the pan in a ball.
3) Place mixture into a mixer bowl. Attach flat beater to mixer. Turn to speed 2 and add (c) one at a time, beating about 30 seconds after each addition. Stop and scrape bowl. Turn to speed 4 and beat about 15 seconds.
4) Drop each dough onto greased baking sheets and placed 2 inches apart.
5) Bake at 200c for 10-15 minutes. Reduce heat to 175c for 25minutes longer. Turn off oven.
6) Remove from oven. Cut a small slit in side of each puff. Return the puff into oven for 10 minutes with the door open. Cool completely in the oven.
7) Pipe or spoon custard cream into puff.

Method for custard cream
1) Put (a) into a mixer bowl using k-beater till creamy and smooth. Set a side.
2) Boil (b) till boiling point and gradually add mixture (a) over low heat and keep stirring till thicken.

Optional filling.
Sardine and egg
Creamy feta olive filling.

Machine used: KitchenAid Artisan KSM150

2010-09-08T18:12:00.017+08:00

Pandan Snow Skin Dragon Fruit Snow Skin

Pandan Snow Skin Mooncake

Ingredients (18 small moon cake)
Skin
(a)
40 gm vegetable shortening
75gm icing sugar (shifted)
(b)
75gm kou fun (shifted)
30gm Santan powder
(c)
60gm water + pan dan juicer
1 tbsp vanilla extract
Filling
Lotus paste (20gm each) 18 balls
Or red bean paste

Method
1) Attach k-beat using speed 2 to beat (a) till light & creamy then chug to speed 4.
2) Then add (b) spoon by spoon then pan dan juice.
3) Keep repeating the above step till all evenly mix.
4) Weight the skin dough about 20gm each. This depend on the size of your moon cake mould.
5) Press the skin dough on your palm and wrap the filling.
6) Press the dough into the moon cake mould.

Notes:
Filling and shaping moon cake.
Use the dough and press onto the lightly floured mould and level the surface. Remove the dough and weight. Here you will know how much you need for each biscuit

Biscuit and filling.
You need 50 percent dough n 50 percent filling.
Mould-
Need be lightly floured before pressing into the mould.
To remove the dough- overturn the mould then tap the 2 sides of the mould n front against the table lightly.

Other flavour for skin - dragon fruit.

Machine used: Kitchenaid Aritsan KSM150

Steam Pumpkin & Yam Cake

2010-08-05T13:32:00.017+08:00

Ingredients for Batter

(A)
2 cups rice flour

1/2 cup green pea flour

1/2 cup tang meen flour (buy from Chinese grocery store or Petaling Street)

7 cups water
(mix all the above till well combine & set aside)

Ingredients for Filling
(B)

1 medium or small yam (personal choice) (cut cubes)

(C)

Pumpkin (amount according to yr choice( cut cubes)

Ingredients for Topping

150-200g dried prawns (soak & rough chop)

150-200g dried cuttlefish (optional) (soak & rough chop)

1 1/2 packet of chopped choy po (soak & drain dry)(fry on dry wok till dry) to remove access water.

chopped garlic

pepper, soya sauce, sugar (to taste)
1/2 tsp dark soya sauce

1 tbsp oyster sauce

(fried garlic till aroma then add the dried ingredients till aroma then seasoning and choy po)

Garnishing

Fried shallot

Cut spring onions

Cut red chillies

Method

Heat the steamer till water boiling.
Heat 1 tbsp cooking oil on a wok. Put cut (B) yam and stir fry till half cook.
Add (A)batter mixture into cooked yam keep stirring till start to thicken then add (C) pumpkin and mix well.
Pour onto a square or round steamer tray and steam at high heat for 40-45 minutes.
Remove from steamer and let it cool before putting topping and garnishing.

This recipe is given by my good friend (Mable). Must try very good.........

Twister Red Bean Bread

2010-07-28T14:09:00.003+08:00

Cream Cheesse Apple Tart

2010-07-27T16:01:00.004+08:00

Tart Shell (Sugar Dough Pastry)
110g cold butter (cut to cubes)
60g caster sugar
1/2 tsp vanilla extract
125g plain flour, sifted
a pinch of salt (optional)
Cream Cheese Filling
1 egg
1/2 tsp vanilla extract
220g cream cheese
50g caster sugar
10g volka (optional)
Topping
3-4 green apples, cored, peeled and thinly slices (depends on the size of the apple) or enough to fill the pie dish.
50g caster sugar
1/2 tsp ground cinnamon
20-30g almond flakes.

20cm (8") loose base pie dish.

Method
To prepare tart shell.
1) Cream butter, sugar & vanilla extract using speed 2-4. Gradually mix in flour to form a smooth dough.
2) Spread & press dough evenly onto the base and sides of the pie dish. Cut the edge evenly.
3) Bake for 15 minutes or until golden brown at 185-190C. Remove from oven.
To prepare cream cheese filling.
1) In the mixer bowl, beat cream cheese & sugar using K-beater at speed 2-4 till smooth.
2) Add egg & vanilla essence, cream until well combined. Set aside.
To assemble and bake.
1) In a bowl toss apple slices, sugar & cinnamon & set aside.
2) Spread the cream cheese filling onto the cooked tart shell evenly.
3) Arrange the apple slices on top and scatter the almond flakes over.
4) Bake for 40-45 minutes or until golden brown.
5) Remove from oven & leave to cool before cutting.

Banana Passionfruit Upside Down Cake.

2010-07-27T14:49:00.004+08:00

Bottom
2-3 passion fruits (ripe) strain the juice keep the pulp.
2-4 banana (depend on size of the fruit) or enough to cover the cake base
150g brown sugar
20cm (8") baba cake tin (line side & base)
Top - Cake
3 eggs (B)
150g caster sugar
1 tsp vanilla extract
200g butter, melted
150g flour, sifted
1 tsp baking powder
Passion fruits juice.
Method

To assemble the bottom. Arrange the slice banana into the bottom of the cake tin. Spinkle the brown sugar on top of the banana and all over the cake base. Then scatter passion fruits pulp evenly on banana slice.
To make the cake. Whisk eggs & sugar till pale & creamy using K-beater at speed 2-4-6 then add vanilla extract, passion fruit juice, melted butter and flour use speed 4-6. Mix until well combine.
Pour the cake mixture onto the banana and bake for 40 minutes at 180C or insert a satay stick in the middle of cake to test the cake. If the stick comes out clean then it's cook.
Remove from oven and cool it before inverting onto a serving plate.

Pear Tart

2010-07-27T13:35:00.004+08:00

Ingredients
Sugar Dough

200g all purpose flour(sifted)

75g caster sugar

100g butter

1/2 egg (B)

Almond Filling

100g butter

125g all purpose flour (sifted)

70g ground almond/hazelnut

2 eggs(B)

30ml brandy/whrisky/rum (optional)

4 fresh pear or 5 fresh plum or peach (cut into wedges)

1 tbsp of apricot glaze disolve with 1tsp hot water.

Method

To make sugar dough. Combine flour, sugar & butter until mixture like crumble. Add egg till form a dough and chille it. (use K-beater with speed 2 & 4)

Roll out the dough and line onto 20cm (8") pie dish. Press well and trim off edge.

To make filling. Combine all filling ingredients and spread into prepared pie dish. (speed 2 & 4)

Arrange the pear onto the filling and bake in oven at 175-180C for 35-45 minutes or turn slight brown.

Brush the apricot glaze on top of the fruits while the tart is still hot. Cool slightly before serving.

Blueberry cheese cake

2010-06-23T13:52:00.003+08:00

Cinnamon Roll

2010-06-23T12:09:00.005+08:00

Basic Sweet Dough

Ingredients for Dough

182.5 g milk

25g egg

1tsp vanilla essence

330g bread flour

6.5g instant active yeast

35g caster sugar

6.5g salt

zest from 1/2 lemon

35g butter

Filling

20g butter - softened

120g light brown sugar

11g ground cinnamon

10g bread or plain flour

- mix all together & put aside.

1 Egg wash

Method

1. Mix all the dry dough ingredients together in the mixer using speed 1 except egg,butter,milk & vanilla essence.

2. Add egg using speed 2 & pour the milk bit bit & vanilla essence, lemon zest until dough comes together.

3. Add softened butter to fully incorporated into the dough before adding next piece of butter. Knead the dough on speed 2 about 20 minutes.

4. The check whether the dough is fully developed.

- to do this, remove a small piece of dough and use moist or wet fingers to coax the dough into a "window". The smoother and more well developed the dough is, the thinner and larger of gluten window will be without it tearing.

5. Allow it to ferment for 1 - 2 hours at room temperature or double the size.

6. After fermentation, unwrap the plastic, and placed the dough on lightly floured surface. Use a rolling pin to roll out the dough into rectangle sharp.

7. Brush the plain dough edge with a bit of egg wash.

8. Covered with filling, roll up the dough evenly into a long log and seal the edge to the log.

9. Use a sharp knife to cut the log into 1 1/2' section. Place each section on a baking tray.

10. Cover with plastic wrap and let it proof for about 45 minutes. The dough should double in size.

11. Preheat oven at 180C and bake for about 15-20 minutes.

Note: can make 12 pcs cinnamon roll.

Eggless Banana Walnut Tart

2010-06-23T11:34:00.006+08:00

Ingredients

Pastry
(A)
250g wholemeal flour
125g butter-cut into pieces
40g castor sugar
1/4 tsp salt
10ml soy bean milk

Filling.
150g butter
110g brown sugar
100ml soya bean milk
220 self raising flour
30g ground almond
3 bananas cut into slices
walnut
a bit od brown sugar (to spinkle on top of banana & walnut)

Method
Pastry
1. Combine all ingredients (A in a mixer bowl use speed 1 to mix all well combine then add bit bit of the soya milk till become a dough. Rest the dough for 20 minits or more in the chiller.
2. Roll out pastry thinly, cut accordingly to the size of your greased tart mould.
Filling
1. Cream butter, brown sugar till creamy, add soya milk gradually & beat well using speed 4. Move back to speed 2 and stir in flour & ground almond till well combine.
2. Spoon filling onto pastry tart mould till hald full then place a slice of banana & top with walnut & spinkle brown sugar on top. This is to caramelize the walnut & banana.
3. Bake in oven 170-175c for 30 mints or cook.

Note: can made 30 medium tarts

Steamed Banana Cake

2010-04-19T14:05:00.006+08:00

Ingredients

(A)

110g brown sugar

5nos eggs (Size A)

(B)

1/2 tsp salt

250g self raising flour

1tsp baking powder

(C)

300g bananas (3 big bananas) smash

1 1/2 tsp bicarbonate of soda

(D)

150g margarine (melted)

1-2 tbsp poppyseeds.

Garnishing:

2 banana without skin.

Method

1. Whisk (A) till light & creamy pale colour using mixer with speed 2 then 4 for about 20minits.(use whisker)

2. Add (B) bit by bit until become smooth batter. (tips. if you see is abit thick add abit of water.)

(use K-beater)

3. Add (C) till well mix then add (D) and mix well using speed 6 for 2 seconds.

4. Pour batter into a 8" round cake tray, level the surface. Place banana slice onto it.

5. Steam in the preheated medium steamer at high heat for 30-35minits until cooked though.

Remover from heat and cool it before you serve.

Tips:

The water of the steamer must be boiling at all time. When you smell the aroma from the cake it show that the cake is cooked.

You can use cupcake mould for steaming also.

KitchenAid Cookware (New Product)

2010-04-15T16:58:00.000+08:00

KitchenAid Cookware (New Product)

2010-04-15T13:05:00.001+08:00

KitchenAid Cookware (New Product)

2010-04-15T11:38:00.001+08:00

Pandan Chiffon Cake (Malaysian Cake)

2010-04-11T22:29:00.006+08:00

Ingredients
(A)
5nos(A) egg yolk
53ml vegetable oil
20gm caster sugar
(B)
1/4tsp salt
1/2tsp baking powder
110gm plain flour
1 1/2tbsp santan/coconut powder
(C)
55ml Pandan juice
(D)
5nos egg white
80gm caster sugar

Method:

Pour ingredients (A) into the mixer bowl and beat till smooth using speed 4.

Then mix ingredients (B) well combine and pour into mixture (A)using speed 2 spoon by spoon alternate with (C) repeat till all finish then back to speed 4 till well combine. Pour out and keep aside.

Wash the mixer bowl and wipe till dry. Pour the egg white(D) into in & whisk till soft peaks appear using speed 8 about 2-3 seconds. Add sugar and continue to whip till stiff.

Pour mixture (D) bit by bit into the above mixture using a spatule till well combined.

Pour into chiffon cake mould and bake at 175c about 40 minutes. Immediately invert it after remove from the oven. Leave to cool. When cake is cool, remove from the mould.

Equipment used.

Omega world finest juicer (to extract the pandan juice)

KitchenAid Artisan KSM150 mixer (for mixing)

Banana Pancake

2010-03-11T16:43:00.005+08:00

Ingredients
(A)
220g plain flour
1tsbp caster sugar
1 pinch salt
1 pinch nutmeg powder (optional)
(B)
2 eggs (m) size
450ml buttermilk
20g butter (melted)
(C)
100ml milk
4-5 banana

Method
1. Put ingredients (A) in a bowl & mix well.
2. In a mixer bowl whisk ingredients (B) till well mix.
3. Add ingredients (A) into (B) spoon by spoon till smooth better.
4. Then add milk and beat till well combine.
5. If you are using kitchenAid mixer to mix the ingredients, you will not have lumpy batter.
6 If you batter are not smooth, please strain your better before using it. Then your pancake will not have uncooked flour.
7. Spoon the batter on to non stick pan. Then place slice banana on top.
8. Wait till bubble appear on top of the pancake, then flip it over. Cook till desire browing color.
9. Repeat the above till finish.
10. Serve it hot with butter/syrup/honey/ice cream/cream n fresh strawberry/or keep in fridge
whenever you wants to eat.
Variations:
Raisin
Banana & walnut
Cranberry
Fresh blue berry.

Machine used:
KitchenAid KSM150 Artisan
Cuisinart GR4 Griddle
Cuisinart Eco Green Pan

you should try.....very delicious and for sure your kids will love it...... :)

2010-03-03T16:46:00.004+08:00

Tiramisu "Pick Me Up"

Ingredients
8 eggs (size B)
110 icing sugar
1 kg mascarpone cheese
30 sponge fingers or according to size of 8" square tray
300ml/1 1/4 cups very strong espresso coffee + 1/2 tbsp marsala or brandy or rum or amaretto
or 300ml "Baileys Irish Cream"
60g cocoa powder for dusting.

Method
1. Put 4 eggs + 4 egg yolk, sugar & mascarpone in the mixer bowl and with wire whip on speed 2, mix for 30 seconds increasing to speed 6 for 2 minutes until well combined.
2. Dip 15 sponge fingers into the coffee liquid and use to line the base of a 8" square losse base cake tray. Cover with half the mascarpone mixture.
3. Continue diping the remaining sponge fingers for the 2 layer and cover with the remaining mascarpone mixture.
4. Sprinkle the top with cocoa powder & refrigerate till the next day or 4-6 hours before serving.

KitchenAid KSM150 Artisan mixer
Attachment used: Wire Whisk.

Love Pancakes

2010-02-22T04:12:00.006+08:00

BEFORE

AFTER

Love Pancake (Steam Cake for CNY)
Ingredients (A)

250g plain flour

80g glutinous rice flour

150g caster sugar

Ingredients (B)

10 red dates (cored) your choice if you wants less

2 tbsp cooking oil

few drops red colouring or use beet root juice

Ingredients (C) mix well

1 tbsp instant active yeast

250ml water

banana leaf to cover bottom of tray

Method

1. Mix ingredients (A) & (C)

Cover with a damp cloth and rest 2-3 hours for fermentation before ready to use.

2. Add cooking oil into the fermentation of step (1), knead to form a smooth dough.

3. Place the dough onto a 8" round tray with banana leaf as liner. Level the surface and top with red dates. Rest or rise until dough double in size.

4. Lastly, steam in the preheated steamer at high heat for 15-20 minutes till done. Remove from heat, leave to cool before cutting. Serve hot.

APPLE CINNAMON BREAD

2010-02-20T01:39:00.002+08:00

Kitchen Aid – KSM 150 Stand Mixers

INGREDIENTS
(A)
400g high protein flour
100g low protein flour
1 packet of instead active yeast
5g salt
100g sugar
20g milk powder/soy powder

(B)
2 eggs – size B

(C)
200ml water

(D)
80g butter

CINNAMON SUGAR
10g cinnamon powder
60g brown sugar
50g raisins
An apple (diced)
20g walnut (chopped)
Pine nut (optional)

METHOD
1. Beat all ingredients A in a mixer bowl until it smooth, then put in ingredient B & C, blend for 5 minutes. After that put in ingredient D, continue blending until the bread dough is smooth and springly.
2. Place bread dough in container, cover with damp cloth and leave for 40 minutes to an hour, wait until it raise. Divide bread dough into 3-4 portions, roll it into balls and proof for 10 minutes.
3. roll out the bread dough and sprinkle the CINNAMON SUGAR. Roll into long sharp and cut into 6 portions. Place in a grease cake mould, or chiffon cake mould leaven for 40 – 50 minutes.
4. after leaving, brush egg wash on the bread and place it into the oven at 190C for 25 – 30 minutes.

Steamed Red Sugar Malay Cake

2010-02-08T09:26:00.005+08:00

NOTICE

2010-01-30T13:14:00.006+08:00

West Metric Sdn Bhd hereby declared that, we are the sole distributor to the products below :

KitchenAid househole electrical products
KitchenAid houseware products
KitchenAid attactment & accessories
Cuisinart products
Omega Juicers
Taurus Coffeemotion

If you have queries, please feel free to contact us at 03-7877 5216/5261.

Thank you for your co-operation and in future we will bring in more products to share with you.

Prune X'mas Cake

2009-12-11T00:06:00.006+08:00

Ingredients
(A)
350g prunes
250g raisins
125g currants (optional)
175g soft butter
175g dark brown sugar
175ml honey
125ml coffee liqueur (Tia Maria)
400ml orange juice and zest
1 tsp mixed spice/cinnamon & nutmeg powder
4 tbsp cocoa power (good quality)

(B)
3 eggs (large) – beaten
150g plain flour
75g baking powder
1/2tsp bicarbonate of soda

Method
1. Line a 20cm, 9cm deep round/square loose base cake tin with aluminum foil should come up higher than the sides of the tin.

2. Place ingredients (A) into a large wide saucepan and bring to boil gently, stir until the butter melts. Simmer for 10 minutes. Remove from heat and leave to stand for 30 minutes or cool.

3. when the mixture is cool, add ingredients (B) into the above mixture and mix well with a wooden spoon until the ingredients well combined

4. Pour the cake mixture into the line cake tin and bake for 1 – 1 1/2 hours, or until the top of the cake is firm.
** The cake will have a shiny and sticky look, at this point; insert a cake tester into the middle of the cake. The cake should still be a little uncooked in the middle.

5. Place the cake in a cooling rake. Once the cake has cooled, pull the aluminum together with the cake from the tin and decorate as desired.

TIPS: cake better to serve after 2-3 hours or the next day.

Pineapple Crush Ice Cream

2009-09-18T15:49:00.004+08:00

Pineapple Crush Ice Cream
Ingredients
2 pineapples (buy with extra sweet) or Josephine Pineapple
300ml or 1 ¼ cups whipping cream, single or double cream
50g or ¼ cup or less caster sugar/icing sugar

Method
Slice pineapple in half through the top, then scoop out the flesh from the halves, keep the shells for décor. Stand the shell upside down to drain the juice. Wrap in clear film and chill until needed.

Trim off the remaining pineapple, cut the flesh into slices then cut away the skin any “eyes”. Remove the core from each slice then finely chop the flesh from both pineapple.

Puree 300g – 400g of the pineapple and caster sugar in the food processor or blender. Set aside the balance chopped pineapple for serving.

Pour the cream into the processor or blender and blend till well mixed.

Chill the mixture for 20-30 minutes.

Pour into ice cream maker. Turn to 50 or 45 minutes. 5 minutes before the finishing process, put the chopped pineapple into the ice cream thru the cover hole.

Serve the ice cream in scoop in the pineapple shell, top with remaining chopped pineapple.

Note: Can use ready cut pineapple. If the pineapple is too sour, add a bit more sugar.

Equipment used
Ice Cream Maker Ice 50BC
Food Processor MP14
Blender CBT 600
KitchenAid food processor KPFFM 770
KitchenAid blender KSB 52

West Metric Sdn Bhd (759716-M)
No.66, Jalan SS 2/55
47300 Petaling Jaya
Selangor.
17/09/09

Orange Sorbet

2009-09-18T15:46:00.002+08:00

Cuisinart

Orange Sorbet
Ingredients
200g – 300g caster sugar
500ml water
6 oranges
1 egg white (whisk) optional

Method
Put sugar & water into a saucepan and bring to the boil, stirring occasionally until sugar has dissolved. Test the sweetness.

Using a swivel vegetable peeler pare the rind thinly from 3 of the oranges into the above syrup.

Simmer for 2 minutes; take the pan off the heat. Leave to cool, then chill for 20-30 minutes.

Squeeze the juice from all the oranges and add into the syrup.

Strain the syrup and pour into the ice cream maker. Turn to 60 minutes.

15 minutes before finishing, add the egg white and continue until firm to scoop.

Serving Tips:
- Cut one third off the top of the orange and retain as a lid. Squeeze the juice out, remover any membrane and use the shell as ready made container. Scoop the sorbet into the shell.
- The above can use for Lemon Sorbet, Grapefruits sorbet, red berry sorbet or watermelon.

Equipment Used.
Ice Cream maker ICE 50BC

West Metric Sdn Bhd (759726-M)
17/09/09

Basic Waffle

2009-09-12T16:56:00.006+08:00

Cuisinart Waffle Maker

Basic Waffles
Fresh, homemade waffles make breakfast a special occasion. Freeze the extras to use when time is scarce.
Servings
Makes 24 waffles
Ingredients
· 6 cups (1.5 L) all-purpose flour
· ¼ cup (50 ml) plus 2 tablespoons (30 ml) granulated sugar
· 3 tablespoons (45 ml) baking powder
· 1½ teaspoons (7 ml) baking soda
· 1½ teaspoons (7 ml) salt
· 5¼ cups (1.3 L) lowfat milk
· 1 cup (250 ml) plus 2 tablespoons (30 ml) vegetable oil
· 6 large eggs
Instructions
1. Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3.
2. When preheated, green indicator light will illuminate. Pour 2 cups (500 mL) batter evenly over the lower grid; spread batter using a heat-proof spatula to within ½ inch (1 cm) of the edge of the grid.
3. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready.
4. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.

Nutritional information per waffle:
Calories 262 (44% from fat) • carb. 30g • pro. 7g • fat 13g • sat. fat 2g • chol. • 57mg • sod. 372mg • calc. 177mg • fiber 1g

Rum & Raisin Ice Cream

2009-09-12T16:54:00.003+08:00

Serve 1.5L

Ingredients
(A)
150g/1 cup large raisins soak with 60ml/4 tbsp rum or brandy (3-4 hours or overnight)
(B)
4 eggs yolk
75g/6 tbsp icing sugar or caster sugar
1 tsp cornflour
(C)
300ml/1 ¼ cup semi skimmed milk or low fat milk
(D)
300ml/1 ¼ cup whipping cream
Serve with ice cream cones or dessert biscuits.

Method
1. Whisk (B) in a blender until mixture is thick and foamy.
2. Pour (C) into a saucepan and bring it to boil just below boiling point. Remove from heat and gradually whisk it into mixture (B) then pour the mixture (B+C) back to saucepan. Cook over a gently heat, stirring constantly until custard thickens and is smooth. Remove from heat and leave to cool.
3. Whisk (D) into the custard mixture.
4. Pour the ice cream mixture into the bucket. Turn to 50-45 minutes depend how chilled is the mixture.
5. 15 minutes before the finishing process, fold the soaked raisins into the ice cream mixture.
6. If you want a hard texture, freeze the ice cream till firm enough to scoop.

Equipment used
Cuisinart Ice Cream Maker ICE-50BC
Cuisinart Blender CBT-500 or
Cuisinart Food Processor MP-14

Prepared by: Bee Bee 2009

West Metric Sdn Bhd (759-716-M)
No.66, Jalan SS 2/55, 47300 Petaling Jaya. Selangor Darul Ehsan, Malaysia.
Tel: 603-7877 5216/ 7877 5261 Fax: 603-7877 5273

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Durian Ice Cream

2009-09-12T16:50:00.004+08:00

Ingredients

500g durian flesh or more than 500g
50g/1/2 cup caster sugar (if the durian is sweet than cut down on sugar or can do without sugar)
10tbsp of organic soya milk powder. Dissolve it with 300ml water & add extra 200ml to make it to 500ml.
Or 300ml thicken cream or single cream or whipping cream.
100g toasted almond flaked for decoration.

Method

1) Mix soya milk and sugar into a blender and blend till sugar dissolve.
2) Add in durian flesh and blend for 3 second.
(do not over blend the durian flesh)
3) Chili the above mixture for about 30 mints before pouring into the machine.
4) Turn clockwise till 60 mints.
To serve, scoop into desert glasses and decorate with almond flaked or any nuts (must be toasted).

Equipment:
Cuisinart Ice BU ice cream maker

Coconut Ice cream

2009-09-12T16:46:00.003+08:00

For ½ bucket.

Ingredients

75ml water
115g caster sugar
2 lime (2 tbsp)
400ml coconut milk

Method

1. Boil water with sugar till dissolve and keep aside to cool down.
2. Squeeze lime juice & grated the skin and add into mixture (1). Put bit by bit according to your taste.
3. Add coconut milk into the above mixture and chili it for 20-30minits. Then pour into the Cuisinart ice cream maker for 60-45 minutes or till the mixture is hardened.

Note: For 1 bucket, double up the ingredients.

Coconut & Lemon Grass Ice Cream

2009-09-12T16:42:00.004+08:00

Serves less than 1.5L

Ingredients
(A)
4 stalks of lemon grass - cut lengthways and bruise the stalks with rolling pin.
400ml/1 2/3 cups coconut milk
(B)
3 eggs yolk
90g/1/2 cup caster sugar
2 tsp cornflour
(C)
150ml/2/3 cup whipping cream (optional)
1 lime, finely grated rind
Lime Syrup (optional)
75g/6 tbsp caster sugar
75ml/5 tbsp water
1 Lime, very thinly sliced, plus 2 tbsp lime juice.

Method
1. Put (A) in a saucepan and bring to just below boiling point. Remove from heat and leave to infuse for 30 minutes, remove the lemon grass.
2. Whisk (B) in a blend or food processor until smooth. Gradually add mixture (A) and blend till well mixed.
3. Return the above mixture (A+B) to the saucepan and heat gently, stirring until the custard thicken. Remove from heat and leave to cool. Chilled for 30 minutes.
4. Add (C) into the mixture and blend well.
5. Pour the ice cream mixture into the bucket. Turn to 50-45 minutes depend how chilled is the mixture.
6. Serve with lime syrup. Method: put all ingredients into saucepan and boil till sugar dissolves. Cool.

Equipment used
Cuisinart Ice Cream Maker ICE-50BC
Cuisinart Blender CBT-500 or
Cuisinart Food Processor MP-14

West Metric Sdn Bhd (759-716-M)
No.66, Jalan SS 2/55, 47300 Petaling Jaya. Selangor Darul Ehsan, Malaysia.
Tel: 603-7877 5216/ 7877 5261 Fax: 603-7877 5273

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