Sunday, 30 January 2011

How to make a rainbow cake!

Colour has the power to make people smile:)
making a rainbow cake is really easy.. and messy, it’s a cake that suitable for many occasions:DD

Okay, here’s the recipe, doesn’t really need much.
1 Pack of Super Moist cake mix(white) or any white cake recipe you’d like.
different colours of food colour
whipping cream
Method1. Fix ready-to-go cake batter.
2. Mix different bowls of batter with different food colors.
5. Cool layers completely
6. Place the whipping cream into a bowl and whisk until soft peaks
7. Spread whipping cream between cake layers and over top and sides
8. Enjoy:) (for better result, chill the cake for 2 hours.)

Friday, 28 January 2011


Thanks joey for getting me strawberries xD
400g puff pastry
500g strawberries, hulled and sliced
300ml whipping cream
225g custard powder
400ml hot water
1 tbsp icing sugar, to dust
Preheat the oven to 200C/400F/Gas 6.1. For the millefeuille, roll the pastry out to 5mm/¼in thick. Cut into nine rectangles approximately twice as long as they are wide and place in the oven for 15 minutes, or until golden-brown. Remove from the oven and allow to cool.
2. Mix the custard powder with 400ml hot water, stir it unit smooth and thick, leave to stand for 1 minutes.3. Place the double cream into a bowl and whisk until soft peaks form when the whisk is removed.
4. Carefully cut each piece of pastry in half through the middle to make two thin pieces and top with whipping cream. Lay some of the sliced strawberries on top of the cream, then top with some custard and second pastry. Repeat the process with the remaining cream and strawberries and top each with the final glazed piece of pastry. Dust with icing sugar to serve..

Wednesday, 19 January 2011

Sausage Buns

The breads I loved as a child were not peanut butter and jam Wonder Bread sandwiches, but the assortment of breads made from hong kong bakeries: cocktail buns (雞尾飽) , plain sweet bread (排飽) and pineapple buns (菠蘿飽), just to name a few.
strong flour 100g
sugar 20g
egg 1/4
butter 10g
milk powder 3g
custard powder 3g
dried yeast 2-3g
warm water 50g
hotdog sausage 4 pieces
1. Mix ingredient (B) together and leave it for 10 mins.
2. Mix ingredient (A) excluding butter in a large mixing bowl. Gradually add in (A), and combine, stirring until it comes together in a rough dough. Knead with lightly floured hands for 3-5 minutes until you start to feel the dough coming together.
3. Add the softened butter and continue to knead until it is thoroughly incorporated into the dough.
4.Place the dough back into the mixing bowl, cover with a damp cloth, and let rise at room temperature for around 1.5 hours, or until roughly doubled in size.
5. Gently deflate the dough and divide into 4 pieces, one for each of your sausages. You’ll want to roll these out into little logs, and then let them rest for 5 minutes or so to relax the gluten.
6. Roll out each log again and gently stretch them into thinner, longer logs. They’ll need to be long enough to wrap around your sausage.
7. If you want the middle bulge of your bun to be bigger, you could also at this point taper the ends of your dough log by rolling the very ends a bit thinner until they form a point at each end. Wrap the log around the sausage and try to leave both ends on the bottom. That way, you can easily form a better seal by pressing the dough-wrapped sausage down on the ends. You’ll want to place the shaped buns on a greased baking sheet, parchment paper or a silicone baking mat.
8. Cover the buns with a damp cloth and let them rise until roughly doubled again. When they start to look puffy, brush them lightly with the egg wash.
9. Bake on the middle rack of a preheated 170C oven for 18 minutes

Saturday, 15 January 2011

A beginning

HARRO! this is my first entry of this blog! It’s going to be a food blog apparently :3
It’s pig’s birthday, 22 years old.. SOOOO OLDDDD! :O
I made him a green tea tiramisu and gave it him after we had dinner at san carlo.
1.  Wrap the bottom of an 8” cake ring with wax paper.
2. Soften mascarpone cheese at room temperature.
3. Dissolve gelatin in water in hot water bath.
4. Mix espressso with Bailey’s.
Mascarpone cheese 250g
Whipping cream 250ml
Bailey’s 60ml
Espresso 1cup
Egg yolks 4
Egg whites 4
lcing sugar 4Tbsp
Water 3Tbsp
Gelatin 1 1/2tsp
Vanilla essence a few drops
Green tea powder as desired
Green tea lady finger cake
1. Cream egg yolks and 2 Tbsp of icing sugar with electric mixer.
2. Beat in mascarpone cheese and vanilla essence until fluffy. Beat in gelatin solution. Set aside.
3. Whisk egg whites and 2 Tbsp of icing sugar until stiff. Fold into mascarpone mix gently.
5. Slice round lady finger cake horizontally. Put one slice in the ring and brush with Bailey’s coffee mixture.
6. Pour half of the mascarpone filling over the lady finger cake.
7. Repeat lady finger, Bailey’s coffee mixture and filling layer.
8. Chill for 4 hours. Unmould and dust with cocoa powder. Slice to sever:D

Sunday, 2 January 2011

La Tasca

finally visited La Tasca in deansgate with the girls.
We were seated in the busy ground floor restaurant, which felt very cosy with low lighting and festive decor.
nice atmosphere:DDD

Ordered like 8 tapas between 4 of us, the food were not that good tbh:/
Although fairly full from our tapas we were easily swayed by the dessert menu, especially desserts were on a 2 for 1 offer.
but then we got told all but one dessert choices sold out so we decided to chose the share one.

wont go there again if I have another choice

76 Deansgate,
M3 2FW
0161 834 8234