Tag: cake

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Green Tea Mille Crepes

Started with some leftover thickened cream in the fridge from making the custard cream for crispy choux filling as well as matcha green tea powder that is going to expire in a couple of months, I was reminded of the green tea mille crepes recipe that I watched on Youtube a while ago. When I got a day off yesterday, I thought it would be perfect time to make one – I can use up all my thickened cream and green tea powder, also something I had never made before, hence I can share on this blog how the experiment went 🙂

I got the recipe from here and it really doesn’t seem difficult apart from making the crepes one by one. But yes of course, never underestimate anything in life hahaha! Seriously, it was really tricky to make a really thin crepe and I ended up made 2 batches of the recipe because I was only able to get 12 pieces of crepes from the first batch, as opposed to getting 20 pieces as directed in the recipe. 12 pieces of crepes makes a pathetic mille crepe, so I decided to make another batch.

On the second batch, I used a soup spoon (round-ish tablespoon) to pour in the batter and just spread the batter with the back of the spoon – this way I can actually get a thinner crepes. I felt this is more effective than swirling the pan as I did with the first batch. I just can’t get to swirl my pan fast enough to spread the batter thinly and some part would already be cooked, hence the crepes were rather thicker and took longer to cook. Also, remember to take off the pan from heat after each crepe to cool down; if needed, place it on a wet kitchen towel for 5 seconds.

I might make this again in the future and do a Nutella version (¬‿¬) yummmm

 

matcha mille crepe

 

 

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Crispy Choux – Beard Papa’s Wannabe

We have had moody weather lately here in Sydney, where some days it would reach up to 38 – 40 C degrees  then suddenly dropped to 20s C degrees the next day for a couple days then gradually gets to higher temperature and the whole circle starts again. I don’t usually enjoy summer here that much, for the heat and insects (especially flies that always come near your mouth); but must admit I love those fresh fruits available in this season such as varieties of berries, cherry, mangoes, plums, nectarines and the list goes on.

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Kue Bahulu

I know this cake as kue bahulu in my hometown and it is one kind of cake that you can easily find in most traditional markets. I loved eating this cake and still do when I am back home. The texture is quite dense which then on the next day it will become dryer, but the best way to enjoy kue bahulu in that state is to dunk it to your tea or coffee! I haven’t had this cake for a while and suddenly saw a Youtube video of this from a Malaysian Youtuber, hence inspired me to try it out myself. I learned from that video also that kue bahulu is one kind of cake that is commonly served during Chinese New Year in Malaysia; certainly is valued more in Malaysia then in my hometown ◕‿↼ But nevertheless is still a very enjoyable cake that I have grown up with…

Here is the link to the video if anyone interested, she is very thorough and clear with instructions as well as tips. I made mine using waffle mold and turned out just as fine. Also, I like to brush the mold with salted margarine and again on the cake once you lift them up from the mold. This is just how the kue bahulu I know tastes like ლ(´ڡ`ლ) If you get to try this recipe, please let me know how you like them.

bahulu1

bahulu2

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Moist Rolled Cake

I always think of rolled cake as a tricky (or challenging) recipe and have never even think of attempting any roll cake recipe. Lately, I have seen a lot of videos on Youtube and they seem not overly scary as I once thought. After gathering more courage, I decided I want to try it out just to fulfill my curiosity and I do love these rolled cake. There is another recipe that mom gave me, but it used four times more eggs for the same size of cake as this recipe below. Although that one taste much softer and better, I just can’t bring myself to take on such risk!

First thing first, here is the recipe I copied from here, there are even pictures to help along the way of making this cake.

  • 3 eggs, separated yolks to whites in separate bowls
  • 70 grams of sugar
  • 20 grams of butter, melted
  • 40 grams of flour
  • For the cream filling: 200 grams of heavy cream, kept in fridge until whipping time and 20 grams of sugar

Beat egg whites until foamy and add the sugar in batches while keep beating continuously until it turns stiff peak.

Whisk the egg yolks in separate bowl just so they are all loosen before adding to the meringue. Carefully fold in the egg yolks and sift in the flour with a spatula. Add melted butter and fold everything together to combine, do not over-mix the batter.

Pour the batter into a baking tray of 30 cm x 25 cm, which has been lined with baking paper.

Tap the baking tray to your kitchen bench a couple of times to release any trapped air bubble before put into pre-heated oven at 180C. Bake for 10-15 minutes, until cake is cooked but not brown on the top surface.

Once you take out the cake from the oven, let it cool to room temperature.

For the cream filling: whip heavy cream together with sugar until it forms whipping texture.

* I added dash of rum and mocha paste to my whipped cream for extra flavour*

Trim off the uneven-sides of the cake, and spread the cream filling generously. Then, gently roll it starting from the end that is closer to you. Once it is rolled, wrap with baking paper or cling wrap and secure the both ends so it help to hold the cake. Refrigerate for at least 1 hour before serving.

This recipe results in light spongy cake and really doesn’t break easily. I am actually impressed that I can make pretty good rolled cake with this recipe and will definitely make these again in the future; or, until I have enough courage to use mom’s recipe ᕙ(⇀‸↼‶)á•—

moist rolled cake2

moist rolled cake1

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Pandan Muffins with Coconut Milk

When I first started baking, I used to make this recipe quite often. It is such a really easy recipe, no need to use electric mixer, and takes practically no time to whip these up. The texture are dense and not as crumbly as the regular muffins and of course the pandan paste gives it lovely sweet fragrant.

So, I had a busy time at work few weeks back and all that time I kept thinking I NEED to bake something; but just didn’t have the energy to do it. I tend to run to baking and/or eating when under stress, do anyone else share same trait here? (☞ﾟヮﾟ)☞  So finally one day after dinner, I flipped through my recipe book, saw this recipe and knew this is the one!

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