fattura casalinga

Here's the pasta I made with Aaron two weeks ago~

Here's a chocolate cake picture

Naan
Ingredients:
All Purpose Flour   31/4 cups
Sugar                     11/2 teaspoon
Salt                                1 teaspoon
Baking Soda                       1/2 teaspoon
Fresh Yeast                 14g
Warm Milk            5/8 cup
Plain Yogurt     5/8cup
Oil, for greasing

Method:
1. Sift flour, sugar, slat, and baking soda together on a large surface. Dig a well.
2. Add the yeast to the milk and pour in milk and yogurt in the well.
3. Mix thoroughly and knead to form a smooth bowl. Place dowl into a greased container and cover with greased cling wrap.
4. Leave dough in a warm place until it doubles its size.
5. Divide the dough into 12 portions and roll them into balls. On a floured surface, roll out the balls into long oval shapes.
6. Grease a skillet lightly with oil and heat the pan until it is very hot. Cook the naan on one side until it is golden brown.
7. Remove from head and spread the upper side with butter. Place naans in a preheated hot broiler and cook until brown.

Pão de queijo:
http://good-times.webshots.com/photo/2880463010101901175JeWDnc?vhost=good-times

Pão de queijo
Ingredients:
Water                                1 cup
Milk                                   1 cup
Oil                                     1/2 cup
Salt                                   1 teaspoon
Tapioca Starch                    450g
Eggs                                  2 to 3 eggs
Parmesan Cheese (Grated)    200g

Method:
1. Heat the water, milk, oil and salt together in a saucepan until it boils.
2. Remove from heat and add the tapicoa starch. Mix well and set aside to let it cool down.
3. Transfer the batter to a bowl and stir in the eggs and knead well.
4. Add the cheese and knead until a smooth dough is formed.
5. Scoop 1 tablespoonful of dough and roll into small balls. *You may grease your hands with some oil before roll the balls.
6. Bake them in 180 degree Celcius for 20 minutes or until golden brown.

Mint Chocolate Mousse Cake
http://good-times.webshots.com/photo/2152253620101901175QIzXiF?vhost=good-times
http://good-times.webshots.com/photo/2494519590101901175ZdMpPA?vhost=good-times

Yummy Chocolate Mousse Cake
Ingredients:
Chocolate Cookie
Butter (At room temperature)   135g
Icing Sugar                      130g
Egg                                1
Cake Flour                       320g
Cocoa Powder                  30g
Chocolate (Melted, to bind the cookie with the cake)  

Moist Chocolate Sponge Cake
Eggs                               2
Egg Yolks                        3
Sugar                             100g
Flour                              40g
Bread Flour                      20g
Cocoa Powder                  10g
Butter (Melted)                       3 tablespoons
Mint-flavoured liqueur        1 tablespoon

Rich Mint Chocolate Mousse
Plain Chocolate                  225g
Mint-flavoured liqueur        30mL
Eggs (Separated)                         4 

Dark Chocolate Glaze
Plain Chocolate                    175g
Double Cream                    150mL
Instant Coffee Powder         2.5mL 

Plain Cookies (for decoration)
Unsalted Butter                  120g
Icing sugar                        100g
Egg                                   50g
Cake Flour                         200g
Bread Flour                        50g 

Method: 
Chocolate Cookie
1. Sift icing sugar. Beat icing sugar and butter until fluffy.
2. Slowly beat in egg.
3. Sift cake flour and cocoa. Blend to combine and form dough.
4. Chill dough for 30 minutes.
5. Remove from fridge, divide dough into and keep one of them for later use. Roll dough out to about 2mm thick.
6. Bake at 180 degree Celsius for 20 minutes. Cut the cookie using the base of the cake pan as a stencil.

Moist Chocolate Sponge Cake
1. Line a paper on the bottom on the pan.
2. Beat eggs and egg yolks with sugar on a double boiler until light and fluffy.
3. Sift in flour, bread flour and cocoa powder. Fold to combine.
4. Fold in melted butter.
5. Pour batter into a 8” cake pan. Bake at 180 degree Celcius for 20 minutes. Test with a skewer.
6. Let it cool and remove from pan.

Rich Mint Chocolate Mousse
1. Melt chocolate and remove from heat, stir in flavoured liqueur. Leave to cool on one side for 1-2 minutes.
2. Once slightly cooled, beat in egg yolks.
3. In another bowl, beat egg whites until stiff. Gently fold egg whites into chocolate mixture. 

Assembling
1. Divide cake into two slices.
2. Melt some chocolate and apply some on the side of the pan. Cut a piece of parchment stripe and fix it against the side of the pan.
3. Place the shaped cookie into the pan.
4. Apply more melted chocolate on top of the cookie and layer a slice of cake.
5. Pour half of the mousse and layer another slice of cake. Gently press down on the slice of cake to even out the level.
6. Pour the rest of the mousse in the pan. Place cake the fridge and chill overnight. 

Dark Chocolate Glaze
1. Place all ingredients into a saucepan over very low heat. Stir the mixture until ingredients have melted and become smooth.
2. Place the cake on a wire rack and place a piece of parchment paper underneath. Pour the glaze over the cake to completely cover the cake. 

For decoration
1. Make the plain cookie dough same as the method used in making chocolate cookie for the cake base.
2. Roll out the plain cookie dough, and cut them out with desired cookie cutters. Bake at 180 degree Celsius for 20 minutes.
3. Repeat with the set aside chocolate cookie dough.

German Black Forest Cake:
http://good-times.webshots.com/photo/2848617860101901175tmVYFk?vhost=good-times

That's what I learnt last Saturday at Joanne's class. We also made Mocha Mousse, posted the picture at my webshot.

Had classes with Joanne for consecutive days! Made:
Muslim Beef Patties
http://good-times.webshots.com/photo/2263870520101901175bUVHkN?vhost=good-times
Chinese Chive Pockets
http://good-times.webshots.com/photo/2254664150101901175uqTzbC?vhost=good-times

Muslim Beef Patties
Ingredients:
Patty Dough
Bread Flour                             150g
Hot Water(80 degree Celcius)        1/2 cup
Lukewarm Water                      1/4 cup
Beef Fillings
Minced Beef (prefer fat ratio 2:8)    320g
Spring Onion (chopped)               2-3 stemsMarinate
Sugar                                    1 teaspoon
Salt                                      1/2 teaspoon
Light Soya Sauce                     1 tablespoon
Water                                    1/3 cup (may add 1-2 tablespoons more)
White Pepper                          1-2 pinches
Sesame Oil                              2 tablespoons
Oil                                         2 tablespoons
Method: 
Patty Dough
1. Add bread flour in a mixing bowl, slowly add hot water while stirring.
2. Then slowly add in teh lukewarm water. Knead to form a dough. Slightly cover with damp cloth and let it rest for 15-20 minutes. 

Beef Fillings
1. Stir the marinate in a bowl and mix with the minced beef. Add in the spring onion. Let it marinate for 15 minutes.

Assembling
1. Knead dough until it's smooth. Divide into 8 parts and roll into thin round sheets.
2. Fill in the beef fillings and wrap the surrounding wrapper to the centre. Press firmly to secure the patties.
3. With a frying pan, add 2 tablespoons of oil, place the patties in the pan and slightly flatten them a bit. Fry on low heat until the patties are golden brown, sprinkle some water and fry until water evaporates.
4. Serve hot.

• Roller Grill Convention Oven
• Dualit Electric Hand Mixer
• Infra-red Thermometer
• Heavy Base Iron Grill pan
• Wooden Lemon Squeezer
• Cake Turntable
• Food Processor

Hm... I want these!~

Cake from Joanne's class:
Sachertorte:
http://good-times.webshots.com/photo/2219932900101901175JlWaSX
Frankfurter Kranz:
http://good-times.webshots.com/photo/2417977920101901175hKcmPF

Method: 
Sponge Cake
1. Beat butter and sugar until soft and fluffy, add the yolk of the four eggs.
2. Sift in flour and baking powder, beat until smooth, add in vanilla essence.
3. Pour batter into a 20cm or 8 inch greased and floured angel cake pan. Bake in 160 degree oben for 50 minutes.
4. Let it cool on rack and slice into four pieces. 

Buttercream
1. Boil sugar and water in a saucepan until it reaches 108 degree Celsius.
2. Beat egg while until it becomes light in colour. Slowly pour in the syrup while beating. Beat mixture until thick.
3. Slowly beat in butter until smooth. 

Almond Praline
1. Boil sugar and water until it turns into a caramel colour. Immediately stir in the almond flakes.
2. Pour it over parchment paper and let it cool down. Chop into tiny pieces. 

Assembling
1. Frost each layer of the cake with buttercream and stack them together.
2. Frost the entire cake and cover with praline.

I've been searching around for the old honey cookie recipe I've printed out long long time ago but have lost it. Can't find it anywhere over the internet... I was pretty disappointed but I decided to try out other ones that I've found over the internet and do some customization to fit in what I wanted.

These cookies are relatively crunchy, for a less crunchy texture, try using all purpose flour. The marshmallow ones are actually crunchier and taste funny!~

Honey Cookies
Ingredients:
Butter                                            200g
Sugar                                            1/2 cup
Honey                                           1/4 cup
Cake Flour                                    2 1/2 cup
Baking Soda                                  1 1/2 teaspoon
Chocolate Chunks
Marshmallow

Method: 
1. Cream together butter and sugar until light and fluffy.
2. Add honey and stir to blend.
3. Sift in flour and baking powder, and mix well forming a dough.
4. Scoop some dough and add a piece of chocolate chunk. Wrap the chocolate and roll the dough into a ball. Repeat the process with marshmallow.
5. Bake in 180 degree celcius oven for 10 minutes. Remove from pan and cool on rack.

Made my first Pandan Cake today! The texture was really good, it's actually a flavoured Chiffon Cake. I really like the smell of pandan and I've wanted to make this for a long time but never went to the Thai shop to get some pandan leaves. Finally, today I did!! However my cake didn't work out really nicely because the recipe I used never indicate what cake pan size to use. I've used one that is too small, the cake didn't have enough space to climb up so it didn't rise nicely. I'll definitely make it again as it taste really nice and I still have some pandan juice left.

Other than Pandan cake, I've also made Tomato and Oregano bread. The original recipe I learnt from Joanne was made with Basil but I can't basil anywhere near my place so I substitue basil with oregano and it tasted as good! I've also added some diced mozzarella. Mmmm taste GOOD~!

Dinner was Chicken Noodle, this is especially made for Kenny, he really likes it~! however, the soup was overloaded with chunks of ingredients  too greedy.

I had so much fun making food today, hm...~ Pictures uploaded already.

Pandan Chiffon Cake
Ingredients:

Yesterday morning, I went to have bread making class at byJoanne's again. This Saturday, we are learning "Walnut raisin bread" and "Tomato bread with basil". Both tasted good and easy to make!~ Photos' been uploaded to webshots!

For dinner, I've made roast ribs, blue cheese dressing salad, butternut squash soup and greentea panna cotta. The roast ribs recipe was from Goodeats, however, I've changed some of the ingredients for the rub as I couldn't find all of them. Pictures at webshots!