Thursday, May 31, 2012

Bake Along #25 - Bake-Along 1st Anniversary Layer Cake - Mille Crepe Cake

I read reviews about mille crepe cakes everywhere. It receives much compliments and is highly recommended.

I was curious, what is so special about this cake(?) and decided to google about it. Note: I'm a cake lover. Unfortunately I'm not living in any big cities whereby we could easily find the latest/newest cake in town. I only know how mille crepe cake looks like, and unsure of its taste.

I had this recipe from Smitten Kitchen; yes, I was attracted to its ingredient instantly - banana. But then, when I decided to make the cake, I ran out of bananas and had modified the recipe accordingly.
Strawberry-yoghurt mille crepe cake
What You Need:
Crepes
4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
235ml milk
100g all-purpose flour
4 large eggs
40g light brown sugar
1/2 teaspoon almond extract
1/4 teaspoon table salt

Cream cheese yogurt filling
225g cream cheese, well-softened
300g strawberry yogurt
65g granulated sugar

Make It!
Make the crepe batter: Mix the ingredients until they are combined. Cover the batter, which will look pretty thin, with plastic wrap and chill for at least an hour (preferably overnight, and up to two days). When you remove the batter, it will seem surprisingly thick. Stir it to redistribute the ingredients before using it.

Cook the crepes: Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter. Scoop 1 ladle of batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 to 3 minutes. Flip the crepe and cook it for 30 seconds on the other side, before transferring it to a plate to cool. Repeat with remaining batter. You can stack your crepes and they should not stick together. Let crepes cool completely.

Make filling: Whip cream cheese until fluffy, then beat in yoghurt. When fully combined, add sugar and beat until rich and fluffy, just another minute.

Assemble crepe cake: Lay first crepe on a cake plate or serving platter. Spread with yoghurt-cream cheese filling. Repeat with all until the last remaining crepe.

Keep in fridge until ready to serve. Crepe cake can be kept for up to 3 days.

I omitted the walnut butterscotch sauce as in the original recipe because my kids dislike nuts.

Sounds pretty simple, right? NO, the assembling part is the most tedious one. My tower of crepes kept falling, maybe due to the cream cheese filling was too diluted.
Have to use a huge bowl to ensure my crepes don't tumble down
Personally, I didn't quite enjoy my crepe cake. It's like eating stacked up pancake T___T
Please tell me where I go wrong.

I'm submitting this to Bake-Along #25 - Bake-Along 1st Anniversary Layer Cake hosted by Frozen Wings, Kitchen Flavours and Baking for Happy Kids. Happy 1st Birthday, once again!!


Monday, May 28, 2012

I Know I'm Slow

I'm slacking in blogging lately. I encounter brain freeze when I want to write my post. Not only that, my mind went blank when someone asked me to write my Chinese name.
source via google.com
This simplified Chinese character is very much easier to write, compares to its traditional version . And yet I forgot (and got embarrassed )!! 
I need some time off desperately. Have been overwhelmed with job load. Maybe a shopping spree will help :D
 

Monday, May 21, 2012

He who rejects sleeveless

I'm trying to cut down the amount of clothes as much as possible, due to the heat wave we are encountering lately. No long pants, not long sleeves, no cardigans or jackets and we wear like we are going to the beaches.

However, my lil Chi does not want any sleeveless shirt on him by all means (he'll make a scene if I forced him so)!
Still going sleeveless in year 2011
His reason?? "I don't want to expose my armpit!" *Thong*

Thursday, May 17, 2012

Bake Along #24- Bake with 4 Ingredients - Chilli Tomato Tuna Puff

I always choose sardine or tuna puffs over bread whenever I visit bakery/cake house. I remember paying RM0.80 for a piece of puff and now the price has increased to RM1.50. But hey, I managed to bake my favourite pastry using only 4 ingredients.

I'm so in-love with 4-ingredient recipes - simple, easy and best of all, it comes with an almost-foolproof recipe! Very suitable for a dummy (and lazy) cook like me, hence the post today :D 
Chilli tomato tuna puffs
What You Need:
A can of chilli tomato tuna (185g)
1 large onion, cubed
6 ready-made puff pastry
1 egg yolk (lightly beaten)

Make It!
  1. Combine tuna with cubed onion in a bowl.
  2. Scoop 1 tbsp of mixed tuna onto a puff pastry.
  3. Fold the pastry and lock the edges with a fork.
  4. Brush the puffs with egg yolk.
  5. Bake in pre-heat oven at 200°C for 20 - 25 minutes.
Using the ready-made pastry and a can of tuna, actually those bakeries don't earn much by selling at RM1.50 each. The cost of living increased dramatically nowadays, sigh~

Monday, May 14, 2012

Bake Along #24- Bake with 4 Ingredients - Banana Bread

My choice of daily fruit is banana, yes, I adore this yellow-skin fruit very much. Thus I opt for it during my first attempt on bread making.
4-ingredient banana bread
I got the recipe from 4 Ingredients. The banana bread is very simple for a novice like me and I bet for experts, they can bake it with their eyes close, hah!
Moist and rich
What You Need:
2 large ripe bananas, mashed (I used 4 medium overripe ones)
1/2 cup caster sugar
1 cup mayonnaise
2 cups self-rising flour

Make It!
  1. Preheat oven 180°C. Line a loaf tin with baking paper.
  2. In a medium bowl, add mashed banana and sugar. Stir well.
  3. Add mayonnaise and sifted flour, then lightly mix, until combined.
  4. Pour into tin and cook for 50-60 minutes or until a skewer, inserted into the middle, comes out clean. Allow to cool for 10 minutes, then turn onto wire rack.

I'm submitting this to Free and Easy Bake Along Event #24 - Bake with 4 Ingredients, hosted by Frozen Wings, Kitchen Flavours and Baking for Happy Kids.


Friday, May 11, 2012

How to deal with Baking Wastage

My baking spirit is high recently and almost every weekend I come up with something. Most of the time, my children got a bite of my cookies/cakes and refuse the second one. So, guess who's the lucky guinea pigs afterwards? (anyway, this isn't the point)

I wanted to say, my kids has funny taste bud. They dislike the end-product, but they love, love, love the raw material.
Lil Chi licks the spatula clean
Chii's finger-licking-good moment
See what I mean?

Monday, May 07, 2012

Cheesy Tuna on Ciabatta

I did not do any baking experiments in my kitchen over the weekend. I was glued to the idiot box and got addicted to switching the channels every 10 minutes on 1-week-free-for-all-channels-ASTRO.

So today's post is a backdated one - the transformation of my Ciabatta bread. I find my ciabatta bread is a tad bland (not sure it's original like that or I under-salted it) hence I topped it with chilli tuna and cheddar+parmesan cheese and went into oven for 15 minutes.

Pre-toast bread *Click pic to see toasted version*

I like whatever-fattening-food cheese on my toast. With the add-on of tuna, I'm halfway to heaven~~

Thursday, May 03, 2012

Prawns, shrimps and sh*t

My mother is a near-perfectionist when comes to food issue. I'm used to her style when eating prawns and shrimps, we must first remove the sh*t from the back.
De-veining a prawn
"Eww, look at the black-black sh*t in your prawn", I was a scaredly cat back then, and of course I refused to be labelled as the-girl-who-eats-sh*t.

Now that I'm a grownup, I practise what my mother does towards the prawns and shrimps - devein them, like this:
Peel the shrimp first, then run the tip of a sharp knife along the shrimp's back to lift out the delicate black vein, removing any pieces that break off with your fingers. 
I like my prawns coated with flour and deep-fried :D
Deep fried prawns with mayo sauce for dipping
Note: The black-black sh*t is a threadlike intestinal tract which can contain grit. Whether or not to remove it solely depends on personal preference.