Wednesday, July 26, 2017

Pineapple Butter Cake


4 egg whites, bring to room temperature
40g caster sugar

(B)  Lightly beat:
180g butter, softened at room temperature
50g caster sugar

(C)  Sift together:
4 egg yolks, bring to room temperature
1/2 tsp vanilla extract

(D)  Sift together:
180g self-raising flour
20g milk powder

(E) Mixed together:
45g pineapple juice 
10g condensed milk
3 tbsp (canned) crushed pineapple, drained

  • Preheat oven to 160°C.  Line a 21 x 11 x 6 cm loaf pan with baking paper.
  • In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until stiff peaks formed.  Set aside.
  • Using the same beaters, cream butter and sugar until light and pale in colour.
  • Gradually add in egg yolk mixture, a little at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
  • Add in sifted flour and milk powder (D) and coconut milk mixture (E) in 3 additions, starting and ending with flour mixture. Combine until just incorporated.
  • Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
  • Scrape the batter into the prepared pan and smooth the top with the spatula.
  • Bake for 30 mins at 160°C, then increase temperature to 170° and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
  • Serve warm.

Thursday, July 13, 2017

Braised Beef Brisket (炆牛腩)

Beef Stew


500g beef brisket, cut into big chunks
450g daikon, peeled and cut into chunks
40g ginger, minced
20g garlic, sliced
2 scallion, sliced
5g dried mandarin peel
2 dried chillies, softened, cut in halves
1 whole star anise

1 tbsp oil
2 cups water

1 tbsp Chu Hou paste
2 tbsp Chinese cooking wine
1 tbsp light soy sauce
1/2 tsp brown sugar
1 tsp black pepper powder
salt, to taste

  • In hot frying pan, brown the beef brisket over moderately high heat.  Transfer onto a plate.  
  • Add oil into the pan and stir fry ginger, garlic, mandarin peel, star anise and dried chillies until aromatic.  
  • Add in sauce and beef; stir well to combine.  Then add in water and daikon; bring to the boil and then reduce fire and simmer until beef is tender.
  • Serve hot with rice or noodles.

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