Dragon Fruit Cheese Lapis

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.12
(MALAYSIAN LAYERED CAKES - page 38-39)











Ingredient A:
150g cream cheese
300g butter
40g caster sugar

Ingredient B:
15 egg yolks (270g)
400g dragon fruit jam

Ingredient C:
100g Hong Kong flour or superfine flour
40g greenpea flour

Ingredient D:
5 egg whites
1/2 tsp cream of tartar
40g caster sugar

Ingredient E:
Few drops of pink colouring

Utensil needed:
4 pairs of wooden chopsticks

Method:
1. Beat ingredient (A) till fluffy. Add in ingredient (B), beat well.
2. Fold in ingredient (C), in small batches.
3. In a clean mixing bowl, beat egg whites and cream of tartar. Add in sugar, little by little till soft peaks form. Fold into no.(2) to form a batter.
4. Divide no.(3) into two parts. Add ingredient (E) to one part and subdivide into six equal parts, another part remain uncoloured subdivide into five equal parts.
5. Grease and line an 8?square cake tin. Grill layer by layer alternating batter in a preheated oven at 170 degrees Celsius. Grill each layer for five minutes.
6. The pattern for layering :
1st layer - pink batter.
2nd layer - uncoloured batter and arrange chopsticks in straight lines. Grill till golden, remove chopsticks. Repeat with pink batter.
7. Repeat above steps and arrange chopsticks for every layer, except the lowest and the top layers of the cake.

To view contents of Y3K Cookbook Vol. no.12 "MALAYSIAN LAYERED CAKES"
http://y3kcookbooks.blogspot.com/2007/09/tel-016-816-6238-e-mail-chieng88yahoo.html

Green Tea Cheese Chiffon Cake

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.12
(MALAYSIAN LAYERED CAKES - page 84)

Total Preparation Time: 2 hrs

Ingredient A:
10 egg yolks


Ingredient B:
100ml olive oil
100ml fresh milk

Ingredient C:
100g cream cheese (boil together till dissolved, cool mixture)

Ingredient D:
250g Hong Kong flour or superfine flour

Ingredient E:
10 egg whites
1 tsp cream of tartar
320g organic sugar

Ingredient F:
1/2 tsp green tea paste

Utensil needed:
2 piping bags

Method:

1. Beat ingredient (A) till creamy, add in ingredient (B), beat well.
2. Add in ingredient (C), beat well.
3. Fold in ingredient (D), combine well.
4. In a clean mixing bowl, beat ingredient (E) till soft peak foam. Fold into no.(3).
5. Divide no.(4) into two portions. Add ingredient (F) to one portion. Fill batter and green tea batter into two piping bags.
6. Get ready a chiffon mould, do not grease. Pipe in some uncoloured batter, alternate with green tea batter. Keep on alternating till batter are used up.
7. Preheat oven for 10 minutes at 170 degrees Celsius. Bake cake for 45 minutes or till cake is baked through. Cool baked cake by inverting chiffon mould over wire rack. Cool very well before unmoulding.

To view contents of Y3K Cookbook Vol. no.12 "MALAYSIAN LAYERED CAKES"
http://y3kcookbooks.blogspot.com/2007/09/tel-016-816-6238-e-mail-chieng88yahoo.html

Apple Walnut Layered Cake (STEAMED)

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.12
(MALAYSIAN LAYERED CAKES - page 56)

Total Preparation Time: 4 1/2 hrs

Ingredient A:
350g butter
150g cream cheese
80g caster sugar

Ingredient B:
10 egg yolks
200g apple filling

Ingredient C:
150g Hong Kong flour or superfine flour
100g Marie biscuits (milled)

Ingredient D:
10 egg whites
1 tsp cream of tartar
100g caster sugar

Ingredient E:
100g walnuts (roasted, milled coarsely)

Ingredient F:
Few drops of green, brown and red colouring

Method:
1. Beat ingredient (A) till fluffy. Add in ingredient (B), beat well.
2. Fold in ingredient (C), a little at a time till a batter is formed.
3. In a clean mixing bowl, beat egg whites and cream of tartar till it foams. Add in sugar, a little at a time. Beat till soft peaks form. Fold into no.(2) to form a batter. Add in ingredient (E), mix well.
4. Divide batter into three portions. Colour each portion separately with a colour from ingredient (F). Subdivide each coloured portion into another three parts. You now have a total of nine parts.
5. Grease and line an 8 inches square cake tin. Alternate coloured batter into tin and steam well.

Tips :
Every layer needs a steaming time of between 15-20 minutes. Ensure each layer is cooked through before pouring in the next layer to steam or else difficulty can arise.

To view contents of Y3K Cookbook Vol. no.12 "MALAYSIAN LAYERED CAKES"
http://y3kcookbooks.blogspot.com/2007/09/tel-016-816-6238-e-mail-chieng88yahoo.html

Wavy Agar-agar with Dragon Fruit & Milk

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.12
(MALAYSIAN LAYERED CAKES - page 93)

Ingredient A:
2000ml fresh milk
2 1/2 tbsps agar-agar powder
250g white granulated sugar

Ingredient B:
Few drops of pink colouring

Ingredient C:
1/2 of a white flesh dragon fruit (diced)

Ingredient D:
1/2 of a red flesh dragon fruit (diced)

Utensil needed:
Wavy metal flattener

Method:

1. Bring ingredient (A) to a boil. Once agar-agar is dissolved, turn off heat. Divide into two portions. Add ingredient (B) to colour one portion pink and leave the other portion white.
2. Scoop out 300ml of pink portion, pour into an 8 inches square mould. Add in some ingredient (C), keep chilled till set.
3. Score surface of set jelly no.(2) to let another layer to adhere well. Pour in 300ml of white portion, add in some ingredient (D). Press with a wavy flattener. Keep chilled till set.
4. Repeat process to the end. The top layer do not press. Mark a code of direction on exterior of mould so waves go in one direction.

To view contents of Y3K Cookbook Vol. no.12 "MALAYSIAN LAYERED CAKES"
http://y3kcookbooks.blogspot.com/2007/09/tel-016-816-6238-e-mail-chieng88yahoo.html

Fruity Rainbow Colour Cheese Cake

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.12
(MALAYSIAN LAYERED CAKES - page 6 & 7)

Ingredient A:
170g cream cheese
400g butter
50g caster sugar

Ingredient B:
18 egg yolks (324g)
1/2 can kaya (150g)

Ingredient C:
170g Hong Kong flour or superfine flour
2 tbsps cornflour

Ingredient D:
3 egg whites
1/2 tsp cream of tartar
110g caster sugar

Ingredient E:
30g dried black raisins (chopped)
30g green glace cherries (chopped)
30g red glace cherries (chopped)
3 small round packets of haw flakes(chopped)
30g dried apricots (chopped)

Ingredient F:
Few drops of red, sky-blue, orange and green colouring

Method:
1. Beat ingredient (A) till fluffy. Add in ingredient (B), beat well.
2. Fold in ingredient (C), in small batches.
3. In a clean mixing bowl, beat ingredient (D) till soft peaks form. Fold into no.(2) to form a batter.
4. Divide no.(3) into five portions :
One portion batter, add green cherries and pink colouring, subdivide into four equal parts.
One portion batter, add black raisins and green colouring, subdivide into four equal parts.
One portion batter remain uncoloured, add haw flakes, subdivide into four equal parts.
One portion batter, add apricots and sky-blue colouring, subdivide into four equal parts.
One portion batter, add red cherries and orange colouring, subdivide into four equal parts.
5. Grease and line an 8" square cake tin. Grill each part for five minutes in a preheated oven at 170 degrees Celsius. Alternate layer by layer and check if layer is cooked by inserting a bamboo pick. If it comes out clean, the layer is done.

Tips: It is best to place a piece of cut-out greaseproof paper on every grilled layer and flatten with a metal flattener. This would expel excess air trapped in and level the surface nicely.

To view contents of Y3K Cookbook Vol. no.12 "MALAYSIAN LAYERED CAKES"
http://y3kcookbooks.blogspot.com/2007/09/tel-016-816-6238-e-mail-chieng88yahoo.html

Cinnamon Raisins Danish Bread

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL.NO.6
(BREAD MAGIC - page 60 & 61)

Ingredient:
1 quantity ***Danish dough (refer to page 8/ see below)

For filling:
50g butter
100g caster sugar
100g walnuts (chopped, toasted)
50g black raisins
1 1/2 tbsps cinnamon powder
Some apricot gel (melted by double-boiling)

For glazing:
1 egg (beaten)

Method:
1. Remove the Danish dough from the fridge and thaw, divide into two portions. Roll them out to 4 mm in thickness square sheet. Spread butter on the surface and sprinkle some raisins, sugar, cinnamon powder and walnuts on it.
2. Roll up dough tightly, cut into 2.5cm in thickness pieces. Makes approximately 20 pieces of bread rolls.
3. Leave these rolls on a greased tray. Press them lightly. Cover and proof for 50 minutes.
4. Glaze with egg wash and bake in a preheated oven at 190 degrees Celsius for 20 minutes.
5. Spread the apricot gel glazing on bread rolls whilst hot.


***Basic Danish/ Croissant Dough

Ingredient A:
350g high protein flour
150g plain flour
50g caster sugar
7g salt
15g milk powder

Ingredient B:
1 egg - grade B
250ml water
2 tsps instant yeast

Ingredient C:
25g shortening

Ingredient D:
250g Danish butter (available at bakery marts, bring to room temperature, wrap with a plastic bag and roll into a square)

Method:
1. Combine ingredient A in a mixer. Add in ingredient B and beat mixture lightly till it resembles a rough dough. Add in ingredient C and beat till a soft dough is formed. Wrap dough with a plastic bag and keep it chilled for 30 minutes in the refrigerator.
2. Remove dough of no.(1) from refrigerator and sprinkle flour on top of the dough. Roll out dough into a rectangular and 1 cm in thickness. Place Danish butter with plastic bag removed (at room temperature) in middle of dough. Wrap ends of dough over butter to cover completely. Always remember, the dough should be rolled long enough for both sides to fold over, leaving a border edge of one inch. Seal edges well.
3. Roll out no.(2) from the centre towards the edges to form a rectangular. Do not press too hard or butter may ooze out. Fold dough equally into three. Do not overwork dough and dust away any leftover flour on the dough. Wrap with plastic bag and refrigerate dough for 20 minutes. Remove dough and repeat the process of rolling, folding, chilling two times more. This ensures the butter is well incorporated into dough and results in many flaky layers. Finally, keep finished dough wrapped and chilled for two hours or even overnight. Thaw if necessary before use.

Note: Danish Dough/ Croissant Dough is basically the normal method applied to bread making but generally richer with the addition of Danish butter. It goes through three processes of rolling, folding and chilling. A well-made dough should be light and flaky. This dough is suitable for recipes using Danish dough (sweet taste) or Croissant dough (savoury taste). Serve them warm from the oven, to enjoy the excellent results.

Tips: Dough and Danish butter should be of the same rolling consistency. Dough must be soft but not sticky and butter at room temperature so it would be easy to roll them together after folding procedure. It should be kept chilled after each roll to ensure butter does not go soft and oozes out. Flour surface very lightly, too much flour hardens pastry.

To view contents of "Bread Magic"
http://y3kcookbooks.blogspot.com/2007/07/vol6-bread-magic.html

Sausage & Chicken Floss Buns

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL.NO.6
(BREAD MAGIC - page 38 & 39)

Ingredient:
1 quantity *basic sweet bun dough (refer to page 6/ see below)

For topping:
250g pre-grilled chicken floss
100g mayonnaise
Some chicken sausages

For glazing:
1 egg (beaten)

Method:
1. Leave bread dough in a big bowl, covered with a damp cloth in a warm place. Let dough rise to double in bulk taking about 30 minutes or more. Scale at 60g each.
2. Take one piece of small dough. Flatten dough and roll into a long shape. Place in one sausage and wrap dough around it. Make five slits on the exterior side and join both ends to form a flower blossom. Do the same with the remaining dough portions. Place buns on a greased baking tray and leave tray in a roomy plastic bag to let it proof for a second rising, taking 45 minutes or more.
3. Once doubled in bulk, remove plastic, brush with egg wash and bake in a preheated oven at 180 degrees Celsius for 15-20 minutes. Remove from oven, spread top with mayonnaise and a good sprinkle of pre-grilled chicken floss.

*Basic Sweet Bun Dough(Straight Dough Method)
Ingredient A:
330g high protein flour
1/2 tsp salt
1 1/2 tbsps milk powder
60g caster sugar

Ingredient B:
1 egg (grade A)

Ingredient C: mixed together
120ml water
10g instant yeast

Ingredient D:
40g butter

Method:
1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C. Beat combined ingredients for approximately five minutes to form a dough. Add in ingredient D and beat dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.
2. Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.

Important Hints:
1. Dough must be well kneaded till fully developed whether it is a process done manually or by a machine.
2. Do not pour in all the water at once as different grades of flour have different absorbing strength.
3. Covering the bowl with clingfilm or a damp cloth or wrapping the whole bowl with a plastic bag can help to seal in moisture.
4. Bread dough can be left to proof in an electric bread proofing unit with instructed temperature maintained. But if dough is left to proof at room temperature, it must be fully developed before working on the intended recipe. Do not hasten the proofing time as a slow proof gives better results. Sometimes a place may not be warm enough, hence an extended proofing time is needed before it can doubled its bulk.

To view contents of "Bread Magic"
http://y3kcookbooks.blogspot.com/2007/07/vol6-bread-magic.html