Creme Caramel (Leche Flan)

For caramel:
1/2 cup sugar
1/4 cup water

For Caramel/ Custard:
2 cups fresh milk
1/4 cup suga
4 eggs
1/2 stick cinnamon
Lemon peel


pour caramelized sugar into the mould


then pour the custard


hot from oven...

Procedure

Mix the sugar & water in a saucepan. For a few minutes, boil the mix until the sugar caramelize.Pour the caramelized sugar into aluminum moulds, you can use any shape: oval, round or square or even triangle. Spread the caramel on the bottom of the mould. Mix the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds from about 1 to 1 1/4 inch thick. With an aluminum foil, cover the moulds individually. Steam for 20 minutes or bake for 45 minutes. Before baking the Leche Flan, place the mould on a larger baking pan half filled with very hot water. Pre-heat oven to 170 degrees before baking. Let it cool then refrigerate.

Serving

To loosen the Leche Flan, run a thin knife around the edes of the mould. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Apple Pie

Sweet Shortcrust pastry

2 cups flour
125g cold butter
1/4 cup caster sugar
2 egg yolk
1 tsp vanilla essence
2-3 tblspn cold water

Sift the flour into large mixing bowl. Using fingertips, rub the butter into the flour until fine and crumbly. Add combined egg yolks and vanilla and 2 tblspn of water to form dough..adding remaining water. Chill in the fridge for 30 minutes before using.

Apple filling

3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 to 6 medium green apples (I used Granny Smith)
2 tablespoons butter, cut into small pieces
1 to 2 tablespoons milk
1 tablespoon sugar

Preheat oven to 200 degrees Celc. Prepare pie pastry.

In a large bowl, combine sugar, cinnamon, nutmeg, and cloves. Peel, core, and slice apples 1/4-inch thick. Toss apple slices in sugar mixture until well coated. Spoon apple filling into pastry-lined pie plate and dot with butter. Cover with remaining pastry and flute. Cut slits in pastry so stream can escape. Brush milk over top and then sprinkle 1 tablespoon sugar onto top of pie crust.

Bake 45 to 50 minutes or until crust is golden brown and apples are tender. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.

Butter Cheese Cake

This cake is like in between butter cake and baked cheesecake because I used both butter and cream cheese. The method is so simple and straight forward and yet the texture is so soft and another not-so-sweet kinda cake...

Ingredients:

160g butter
100g cream cheese
200g caster sugar
5 eggs
210g self raising flour

Method:

1. Preheat oven to 170deg celc.
2. Cream butter, cream cheese and sugar
3. Add egg one at the time
4. Add in sifted flour and mix well
5. Bake for 45 minutes.

Cream Puff..(done by Jaja)

Cream Puff with custard cream piped inside


Today, my two girls wanted to bake something of their own choice of cakes. Of all recipes Jaja browsed in my recipe book, finally she wanted to make cream puff. I just watched her all the way and I think she have passed with flying colours..haha..

Ingredients :

250ml fresh milk
100g butter
1 tsp salt
15g caster sugar
125g bread flour
3 eggs (grade B)

Method:

1. Preheat oven to 200deg celc.
2. Heat up milk and bring to boil
3. Add in butter, salt and sugar
4. Add flour and mix well
5. Transfer to mixing bowl and beat until warm.
6. Add egg one at the time and continue beating until smooth
7. Put into piping bag with star nozzle and pipe like a rossette on a greased tray



8. Bake for 20 minutes or until golden brown.


Custard cream

100g fresh milk
100g cream
100g sugar
50g custard powder
1 egg
1 tsp vanilla essence

Method:



Mix egg, sugar and custard powder until smooth. Heat milk and cream and bring to boil. Pour into egg mixture and stir well. Bring back to the heat and stir with whisker until thick.

MURTABAK MINI

(serves 5 -6 pieces of murtabak)

Ingredients :

250g ground beef/chicken
4 eggs
2 table spoon of curry powder
salt and black pepper for seasoning
1 onion (chopped)
2 garlic (chopped)
5-6 pieces of spring roll pastry
some oil for frying


Method :

Heat up the 3 tblspoon oil in a pan. Saute garlic until brown. Add in onion and stir fry until golden brown. Then pour in curry ( mix with water first) and cook until fragrant. Add ground beef and half cup of water. Add salt and pepper. Seemer until beef is cooked. Turn off the heat. Set aside.

-In a bowl, mix together the beef/chicken filling with eggs. Mean while, make sure you have taken out the spring roll pastry out of the fridge 15-30 minutes earlier to soften the pastry.









- spread a piece of the spring roll pastry on a flat board and add in the beef/chicken fillings in the middle...around 4 to 5 table spoon. Fold in the edges of the pastry until it covers all the fillings completely. Repaet the method for another 2 sheets. You can use some of the liquid from the fillings to paste the pastry.



- fry the murtabak in the pan until both sides turns brown....it only takes approximately 5-6 minutes for each sides to cook.

- repeat the same method for the next pieces until you have finish all the fillings

- When the murtabak is cooked, let it rest for e few minutes before you can cut into small squares and enjoy it as it is or you can dip it with chilli sauce.

Sweet Bun (recipe courtesy of Nana Samat)

With sliced almond on top...



I variety the 'toppping' with chocolate rice, coarse sugar, white n strawberry chips and butter. Just for fun though...cause my kids like different taste of topping on the bread.






My ex office-mate back in JB, Ana or Nana or Mrs Zaidi ( Zaidi was my senior in UTM and also my former office mate) has given me this recipe after I saw them in her facebook album. The method is so simple by using home electric mixer and yet you will get a fluffy sweet bun that you bake it in your kitchen. My hubby and kids loves it and like to eat them with sardine, sambal and chocolate jam..


Sweet Bun

Ingredients:

500g bread flour
100g caster sugar
50 g milk powder
1 egg
11g yeast (or 1 packet Mauripan yeast)
1 tsp salt
1 tsp bread improver
1 tsp bread softener

250ml warm water
80g melted butter

Method:

Mix the warm water with yeast and a bit of sugar. Leave aside until form bubble..
In a mixing bowl mix together flour, sugar, milk powder, salt, bread improver and softener. Pour in melted butter and egg. With medium speed add the yeast mixture slowly until form a dough. Knead the dough for about 15 minutes.

Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 45 miutes. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly.


proofing...




Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.




Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Rest for about another 15 minutes.

Brush the top with whole egg mixture.

Bake for about 20-25 minutes in a preheated oven at 180 degC.



Oopps..mine is a bit brown because it stayed a bit longer in the oven..didn't hear the timer already priiiitttt....

Note: You can also put any filling of your choices either sweet or savoury like red bean or tuna and sardine.

Steamed Chocolate Cake

My sister Roziah gave me this recipe recently because she had tasted them when her friend brought to her school one day (she's a teacher..). Because of the fluffiness and the easiness of making the cake makes my sis and few of her friends requested the recipe from the person who brought the cake. And I'm lucky too cause I can share the recipe as well... and it is so easy and yet the cake is so fluffy...I recommend to all..


Ingredients:

1 1/2 cup plain flour
1 cup cocoa powder
1 cup cooking oil
1 tsp baking soda
1 tsp baking powder
1 can evaporated milk
2 eggs
1 3/4 cup granulated sugar

Method:

1. Sift all dry ingredients; flour, cocoa, baking soda and baking powder. Set aside.
2. Put all liquids ( oil, eggs and milk) into a blender and blend until all incorporated.
3. Add into dry ingredients and mix well.
4. Steamed for 2 hours .



After 2 hours steaming...

breads and buns

walnut cinnamon roll


210 gm. Bread Flour
90 gm. Plain Flour
10 gm. instant yeast
60 gm. sugar
1/2 tsp. salt
1 egg
120 ml. milk
60 gm. soft butter

Filling:

2 Tbsp. Soft Butter
60 gm. Brown Sugar
1 tsp. Cinnamon Powder
30 gm. Walnuts - chopped

Beaten egg for brushing

Method:

(1) Mix all the bread ingredients together except butter and beat till a smooth dough is formed.
(2) Add in butter and continue beating for another 5 mins.
(3) Leave to prove for 45 mins.
(4) Mix brown sugar, cinnamon powder and chopped walnuts together.
(5) Divide dough into 2 portions. Roll each portion to a rectangular dough - 20 x 30 cm (8 x 12 in). Spread with some soft butter then sprinkle brown sugar mixture. Roll up into a swiss roll and cut the roll to about 1" high. Place cut rolls on greased tray. Let it proof again for another 30 mins.
(6) Brush rolls with beaten egg and bake at 180C for about 12 mins. or till golden brown