Monday, September 21, 2015

Oreo Cotton Cake

Recipe adapted from My Mind Patch

3 egg yolks
1 whole egg

35g butter
45g plain flour
5g cornflour
50g condensed milk

3 egg whites
30g caster sugar

10g crushed oreo biscuits (with cream removed)

  • Preheat oven at 170 deg C.
  • Line the base of a 6" round pan.
  • Sift cornflour and plain flour together, set aside.
  • Lightly beat the egg yolks and whole eggs. Set aside.
  • Melt butter in a saucepan over low heat until small bubbles start to break on the surface.  Turn off the heat.  Immediately add in flour mixture all at once and quickly stir to combine, using a balloon whisk. Add in condensed milk and stir to combine. Then add in the egg yolk mixture and mix well. Set aside.
  • In a clean, dry mixing bowl, beat egg whites until soft peaks form.  Add in sugar gradually and continue to beat until it reaches firm peaks stage.
  • Add one-third of the meringue into the egg yolk mixture and gently mix until it is well incorporated.  Next, pour the egg yolk mixture into the meringue and using a silicon spatula, gently fold to combine.
  • Add the crushed oreo into the batter and fold gently to just combined.
  • Pour the batter into the prepared pan.  Gently drop the pan twice on the benchtop to eliminate any large air bubbles in the batter.
  • Place the cake pan in a larger pan filled with hot water (about 1 cm deep).
  • Bake the cake (on the lowest rack of the oven) for about 1 hour.
  • Remove the cake from the oven and drop the pan onto the benchtop (to prevent the cake from shrinking).
  • Leave the cake to cool in the pan for 10 minutes, then unmould.

Saturday, August 22, 2015

Radish and Carrot Soup

I am sure this soup is quite common in many Chinese households.  This is one of our family's favourite soup which is easy to make. Most of the time we don't really need a recipe for soup; just put in your favourite ingredients and some meat or bones, and viola, you'll have a bowl of tasty soup!  I usually cook my soup for at least 2-3 hours because the longer you cooked it, the more flavoursome the soup becomes. If you have leftover soup, keep it in the refrigerator.  It tastes even better the next day as the flavour continues to develop.

1 medium sized radish (Chinese daikon) about 500g
1 carrot (about 300g)
1 kg pork bones (or chicken)
4 dried scallops, washed
10 red dates, washed
a thumb-sized ginger, smashed
1/2 tbsp white peppercorns, washed and crushed
about 4 litre water
salt, to taste
  • Peel radish and carrot; cut into chunks.
  • Bring a large pot of water to the boil; put in pork bones and blanched for about 5 minutes (to remove the impurities).  Drain and discard water. Wash the bones and set aside.
  • Fill the pot with 4 litre of water and bring to the boil.
  • Add in all the ingredients except salt.  Bring back the water to a rapid boil and cook for 10 minutes over high heat. Then reduce to low heat and let it simmer for about 3 hours.
  • Season with salt and serve hot.
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