Biscuits of imagination

The this biscuits, if nice of imagination, I found the receipt
here.Ingredients:300 general-purpose butter of the tsp
vanillaMethod:Mixer of the corn starch1 of the tbs flour1 of gr. of
the eggs yolks500 of glazing sugar4 of the gr. butter100 and ice until
soft sweetens it, adds the mixer, egg yolk still, adds the flour,
reduces to starch corn and vanilla, mixture and mixture with rubber
spoon/spatula.For decorationIngredients:500 the cream of tsp of the
eggs white1 of glazing sugar100 DC of the tartar (Method:Mix gasoline
of tsp of optional)1tsp vinegar1 all the ingredient with the method of
Marie of bath of With, during 5-10 minutes. Leave the furnace and mix
it to the soft peak.

Vapor moist chocolate cake

For Chocoholic addict, this cake so moist and mmm, mmm , good. This recipe , I found it from here.

Ingredients:

1/2 can of Full Cream Evaporated Milk (about 200g)

250 g butter

2 Eggs,lightly beaten with a fork

1 cup of Plain flour

1/2 cup of Cocoa powder

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Vanilla Extract or 1 tsp Vanilla essence,

1 cup sugar

Method:

1. Combine Castor sugar,evaporated milk,vanilla extract or essence and butter in a saucepan.

2. Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm.

3. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.

4. Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).

5. Heat up the steamer.

6. Lined and greased a 8 or 9 inch baking pan.

7. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.

8. Steam over medium heat for 45 mins.

9. Cool the cake in pan before turning out for further decoration.

Chocolate fudge Topping:

1/2 can of Condense milk

1/2 tsp of Vanilla extract or 1 tsp Vanilla essence

1/4 cup Corn oil1/6 cup Cocoa powder,sifted1/16 tsp Salt (Okay, this is just a small pinch of salt)

1. Combine the sifted cocoa powder,condense milk and oil.

2. Stir over low heat till thicken (stirring all the time).

3. Add in salt and vanilla extract or essence.

4. Cool the chocolate topping a little before spreading on the cake.

Notes(by me!):

1. I did not line the cake pan, but i greased the pan generously.

2. Boil a kettle of water and keep it as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up¦(This is optional, but i find it useful)

3. You can substitute the butter in the cake with corn oil. The cake would turn out more moist but with butter, the cake would be more fragrant.

4. With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup. Recipe is from Dralion from Kitchencapers.net

Lawyer bread

I found it of the receipts, initially I do not dare it to make, lawyer
for the bread, hmm, usually in my lawyer of country is only for the
frozen crême or a kind of drink. Well, today, I am brave to do it
enough, I take a certain ripe lawyer in my office. The taste is not
disappointing, I change the receipt a little, instead of that by using
all sugar, I employed half of them with honey, I try to reduce sugar
for the reason of health, but the cake does not increase because the
original receipts, the still good taste, with the pepper powder in
him, lucky find of taste thus. The receipt, I obtained it from here. -
2 cups of flour any use 2/3 cup rolled bicarbonate of soda of spoons
to coffee of oats-1 1/2 1 pepper of Jamaica ground of ground spoon
with coffee of cinnamon 1/2 of spoon to coffee of salt 1/2 of spoon to
coffee of the baking powder of spoon to coffee 3/4 1/8 butter of cup
of the pepper powder of spoon to coffee 1/2, softened 2 limited eggs 1
that the cups of 1/2 crushed ripe lawyer, approximately 3 average
lawyers of white sugar 3 of cups packs buttermilk 1/2 of 3/4 cup of
your preferred nut, crossed and/or mini the pieces of chocolate 1
orange zestPreheat of spoon coffee the furnace with 350 degrees of
F.Grease two of bread pans.In of inch 9x5 a large basin filter the
flour, bicarbonate of soda, the baking powder, salt, the cinnamon and
the pepper of Jamaica. Stir up in oats.In a basin, a cream together
sugar and a butter means until light and with fluffy. Beat in eggs one
by one, followed avocado.Mix crushed in the dry ingredients to the
smooth lawyer paste, alternating between the mixture in the
buttermilk. Stir up just to compound. Fold in the orange nuts and
peel.
The King Taco #15
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Madeleines

I bought this mold from the states 2 weeks ago when I visited my uncle and aunt, I never try Madeleine's before, so I have searched for this recipes, well the taste almost like kueh cubit from the food vendor. Madeleine's are little cake like cookies that are baked in special molds that give them a delicate shell shape. This small cakes taste so nice because of the honey and the brown butter, I tweaked the recipes a bit , I added raisin and nuts, yummm........

The source of the recipes is from here .

Honey Madeleine's

Ingredients:

170g unsalted butter

4 large eggs

1/2 cup caster sugar

2 tbsp firmly packed brown sugar

1/4 cup full flavour honey (chestnut or any wildflower variety)

1.5 cup plain flour

2 tsp baking powder

1/4 tsp salt

*extra butter for greasing

Method:

Make brown butter by melting butter in a saucepan and cooking it until milk solids fall to the bottom and it turns rich hazelnut brown. Set aside and let it cool until room temperature.

In a large bowl beat eggs, caster sugar, brown sugar and honey until pale and foamy.

Sift flour, baking powder and salt and fold into the batter.

Fold in brown butter.Cover and leave in the fridge for at least 8 hours. (At this point I generally just stick it in the fridge and go to bed)

Preheat oven to 180deg and grease your Madeleine pans with melted butter

Fill in Madeleine pans about 1/2 or 3/4 full. Don't over fill or this will cause the batter to overflow during cooking and your Madeleine's will end up sticking together.

Bake in the oven for about 8 to 10mins until the bumps rise.

Remove from oven and let cool for about 5mins before removing them from the pan and repeating the process with the remaining batter.Here's a chocolate variation of the above.

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