Wednesday, August 25, 2010
Ingredient for the skin
200g plain flour
30g icing sugar
1/2 tsp white vinegar
Ingredient for the oil skin
180g plain flour
Few drops of purple colouring
5 shallots (chopped)
80ml cooking oil
500g yam(sliced, steamed, mashed while hot)
150g castor sugar
20g tang min flour
1.Fry shallots of (C) in oil till aromatic. Add in ingredient(D) and fry till mixture is thick. Turn off heat and cool. Divide mixture into 30g portions.
2.Combine flour, icing sugar and shortening of ingredient (A). Add in water and vinegar. Knead into a soft dough and roll into a square piece.
3.Combine ingredient (B) and roll into squarish, place in the centre of no(2).
4. Enclose both sides of no.(3) together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over and roll flat. Next, roll into a swiss roll, repeat process. Cut into 20 pieces, wrap in no.(1), seal edge facing downwards.
5. Place no.(4) on a baking tray lined with baking paper. Bake in a preheated oven at 180C for 20-25 minutes till cooked through but not golden looking. cool well.
Tuesday, August 17, 2010
This is BK's fiftieth birthday cake. Using the chocolate genoise and filling it with the blueberry filling, cover with the chocolate ganache. The flowers and words are made of chocolate fondant:)