Gwai Fa Jelly (Osmanthus Jelly) ~ Hong Kong Gwai Fa Gou

Gwai Fa is a type of small flower smell very good and yellow in color. You can get it from Chinese herba shop. Me and my mum have the idea of this jelly after eat this during our Hong Kong trip. My first packet of this dried flower bought from my Shanghai trip. My second packet of this flower bought from Melaka Jonker street. The seller got sell variety of dry flower to make flower tea through facebook contact, anyone interested may search for Amberyin Flower Tea (https://www.facebook.com/amberyinflowertea). This time I buy this dried flower from Kuantan, Aw Kar Yan Chinese herba shop and I found that the flower was no as fragrant as the one I bought from Shanghai.

Ingredient:

1 packet jelly powder (Bites brand)

250 gm sugar (according to the jelly powder instruction)

1 litre water

2 tablespoon kei chi (as per your preference)

1 tablespoon gwai fa (as per your preference)

Method:

1. Soak the kei chi with water.
2. Then, mix the sugar and the jelly powder.
3. Boil the water and put in the kei chi and the gwai fa.
4. Stir once a while. Let it boiling for few minutes.
5. Slow down the fire, then stir in fast motion and pour in the sugar that have been mix with jelly powder slowly and keep on stir until all the sugar and jelly powder dissolve.
6. Again, let the jelly mixture boiling awhile and pour in tray or desire mould.
7. After is set and warm to touch, put in refrigerator and let it chill.
8. Best serve it cool.

 The gwai fa and the jelly powder

 

The kei chi

Boil the kei chi and gwai fa.

 Mix the sugar and jelly powder

Stir and pour in the sugar mixture.

Bean Curd Cake (Low Fat, Low Carb and Low Calories)

This cake is very light and moist. Highly recommend for those love to eat cakes but scare will add weight. Hehehe ^o^ I get the recipe from foodhouse88 (you may search it from youtube)
Please use soft water bean curd. If you want more smooth texture you make cut off the hard surface of the taufu. How to get 220 gm egg white? You must use your weigher. Estimate 7 – 8 eggs to get 220 gm egg white. The egg yolk you can make ice cream with it. Please check my green tea ice-cream for the recipe.

Ingredient:
55 gm bean curd
41 gm soy milk (I bought from pasar malam, it is without sugar)
46 gm oil
1 gm baking powder
88 gm low protein flour
220 gm egg white
146gm costor sugar
0.1 gm salt
1 gm tartar powder

Method:
1. Egg white at room temperature (can let it abit cooler).
2. Sieve low protein flour and baking powder together and put in a mix bowl.
3. Add in soy milk, oil and sieve in bean curd. Mix well with the flour mixture.
4. Whisk the egg white together with tartar and salt until big bubble appear.
5. Then add in half sugar.
6. Whisk till soft peak.
7. Then add in all sugar and whisk till peak but don’t too long to avoid too dry.
8. Take out some portion of egg white and mix with the flour mixture.
9. Then pour all into the egg white mixture.
10. Mix well and put in preheated oven at 170C for 30minutes.

If anyone tried it, please share with

Cheese Chiffon Cake

Recently tried to bake chiffon cake. This is because I believe that chiffon cake is lower calorie in normal cake. hehe this is called "sendiri tipu sendiri" (lie to own-self). Chiffon cake use less "oil", usually use vegetable oil. you can view this link to more understanding of chiffon cake.

Chiffon cake taste lighter and soft. You must not over fold the cake. This type of cake required you to fold batter into egg whites. Please do remember if there is any cakes that need you to separate egg white and egg yolk, you must make sure no single drop of egg yolk is mix into the egg white. Beside that, the equipment to beat and put the egg whites must be very clean without any traces of oils.

Here is the photo of the cake that I had bake in this week,

hmmm....... :-( how to rotate the photo ar? adui.....i am still new in this "blog" thing.....pai seh....

Once the cake is out from the oven, you must fast fast invert it.

The original recipe is as follows (I get it from internet and double up the recipe):

Ingredients

(A)
60g milk

40g cream cheese

25g butter

(B)
Cake 65g / Top flour (sifted)

(C)
4 large egg yolks

(D)
4 large egg whites

100g sugar (I used 70g)

pinch of salt
1/8 tsp cream of tartar

Method

1. Preheat oven 170 ˚ C.
2. Cook (A) over double boiler until well blended and thickens. Remove from double boiler and let it cool down.
3. Add (C), cooled down into cheese mixture and mix until well combined.(Photo A)
4. Fold in (B) and mix well.(Photo B)
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Gradually add salt and sugar and beat till stiff peaks.
6. Fold half of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Pour batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles.
9. Oil a piece of aluminum foil and cover the pan loosely. Bake at 170 deg.C for 15mins.Turn down the temperature to 160 deg.C and bake for another 25 mins.
10. Remove the foil and reduce the temperature to 150 deg.C and bake for another 10mins or till cake is cooked and nicely browned.
11. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.(Photo C)

 

 Photo A (@_@ i don't know how to rotate)




















Photo B

 Photo C

Japanese Cotton Cheese Cake is the reason I ♥ Baking again....

"Japanese Cotton Cheese Cake", recipe given by my old primary school friend, Bee Lian.

She baked the cake and posted in FB, then after a long period of time I never do any baking and I started up with this delicious, soft and popular cheese cake. My whole family even my grandpa also like this cake. 

So, with the satisfaction on this cake had given me "power" to try on many others recipe from internet and books.

This the first Japanese cotton cheese cake bake by me on 31/7/2010. Here is how my others cake journey begin.....

My First Japanese Cotton Cheese Cake

 The cake look nice and taste really nice. This cake is my favorite recipe and I had baked alot time and tested by a lot of my friends. Almost all my friends also give good comments on this cake BUT my bf don't like it at all. Because he doesn't like "cheese cake", any type of cheese cake. 

Japanese Cotton Cheese Cake

Ingredients:

140g fine granulated sugar

6 egg white

6 egg yolk

¼ tsp cream of tartar

50g butter

250g cream cheese (at room temperature)

100ml fresh milk

1tbs lemon juice

60g superfine flour/ cake flour (I use cake flour = self raising flour)

20g corn flour

 

Method:

1. Melt cream cheese, butter and milk over a double boiler. Cool mixture. Fold in flour, corn flour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in sugar and whisk until soft peak form.
3. Add cheese mixture (cooled) to the egg white mixture and mix well. Pour into an 8 inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper) 
4. Bake cheesecake in a water bath for 1 hr 20 minutes or until set and golden brown at 160 degrees.

When I start baking..... ^__^

Long I love to help my mum in baking since i was young. My elder sister don't like it at all and she never help before, she just be the supplier ($$).
I still remember that I fully in charge my mum Chinese New Year cookies for our own self and relatives when I was finished my SPM. Long break holiday mah...then mum see me nothing to do...so tangkap me to help her lor... She do a lot cookies for many friends and relatives @_@...too many people she wanted to give every year, I asked her, "why want to give them leh? why not they give us? you are elder then them mah...". Mum answer for every year also will same, "aiyo...one year once only mah...some people had help us in many way...so this is the time we show our gratitude, I now give those adult, i give for their kids eat de...they like my cookies...bla bla bla". From there i learn that butter cookies you only can mix in one way....if you turn clock wise...the whole process must turn clock wise....one direction only...I asked my mum why...no answer for that.
BUT heheeh now i no follow 100% my mum instruction, i found that even i mix clock wise then anti clock wise also OK punya....lar la lar la lar.. :-)
My mum famous butter cookies and peanut cookies is well known between my relatives and her "Secret Recipe" for the cookies is never pass to other people beside her daughter "ME". So, I can't share the recipe here..sorry......

Egg White Butter Cake

Mum baked Shanghai Moon cake yesterday and left the egg white for me to bake this butter cake.

 Its look pale on the surface. I tested few times to make sure it is well cooked.
I get this recipe from Baking Mum. Her cake look so nice, with brownish surface. I think I'll bake this again when my mum make her second batch Shanghai Moon cake. My mum and dad said this cake is very moist.
This cake is full of butter flavor, u might not know it is only use the egg white.

The recipe's for this Egg White Butter Cake:
YAI’S EGGWHITE BUTTER CAKE

Ingredients
250 gm cold eggwhite
170 gm caster sugar
2 tsp vanilla essence
175 gm cake flour (sifted)
25 gm milk powder (I used Anlene milk powder)
¾ tsp baking powder
175 gm soft unsalted butter (I used salted butter)
½ tsp salt (I had omitted this)
12 gm spongecake stabilizer (I had omitted this too)

Method
Preheat the oven to 175°C.
Beat everything together until it is well mixed. ( I beat the egg white first, then add in others ingredient)
Bake until cake is cooked.

My 1st time create a blog

Hello.....testing..... ^__^