Aemelia's profile page
Recipes
CAKE - Moist Chocolate Cake
By Aemelia
Preheat the oven to 150ºC/300ºF
- Icing:
- 300 g (10oz) dark chocolate, chopped
- 250 g (8oz) butter, room temperature
- 5 eggs
- 1/2 cup (115g) sugar
- 1 1/4 cups (170g) all purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 cup (85g) almond meal
- 2 tablespoons cocoa powder
- 4 tablespoons sugar
- 1 tablespoon unsalted butter
- 2 tablespoons milk
DESSERT - Mango Pudding
By Aemelia
Bloom the gelatin in cold water
- 100 g Mango, fully ripe (peeled and seed removed)
- 60 g Water
- 20 g Sugar
- 30 g Milk
- 45 g Whipping cream
- 6 g Gelatin sheets
- 50 g Whipping cream, for decorating
- Mango, cut into small pieces for decorating
CAKE - Mini Dobos Tortes
By Aemelia
To make the Sponge Layers: Position the racks in the top and centre thirds of the oven and heat to 400F (200C)
- Sponge cake layers:
- 6 large eggs, separated, at room temperature
- 1 1/3 cups (162 g) confectioner's (icing) sugar, divided
- 1 teaspoon (5 ml) vanilla extract
- 1 cup plus 2 tablespoons (112 g) sifted cake flour (SUBSTITUTE 95 g plain flour + 17 g cornflour /cornstarch sifted together)
- pinch of salt
- Chocolate Buttercream:
- 4 large eggs, at room temperature
- 1 cup (200 g) caster (ultrafine or superfine white) sugar
- 4 oz (110 g) bakers chocolate or your favourite dark chocolate, finely chopped
- 2 sticks plus 2 tablespoons (250 g) unsalted butter, at room temperature.
- Caramel topping:
- 1 cup (200 g) caster (superfine or ultrafine white) sugar
- 12 tablespoons (180 ml) water
- 8 teaspoons (40 ml) lemon juice
- Finishing touches:
- 8 whole hazelnuts, peeled and toasted
- 1/2 cup (50 g) peeled and finely chopped hazelnuts
BREAD - Old Fashion Pull Apart Butter Buns (古早味牛油餐包）
By Aemelia
Lightly greased a 9 inches diameter round baking tin or any desired tin
- 400 grams of plain flour (bread flour can be used if preferred)
- 8 grams of instant yeast
- 20 grams of corn flour or potatoes flour
- 20 grams of milk powder
- 50 grams of sugar
- 50 grams of butter
- 1.5 teaspoons of salt
- 265 grams of lukewarm milk
- Additional 20 grams of melted butter for brushing
OTHERS - Salted Egg
By Aemelia
Boil salt and water until salt dissolved
- 10 eggs (or if u can find duck eggs),
- 780 g cold water,
- 20 g rice wine,
- 200 g salt
- 1 clean jar or a suitable container
BREAD - Monkey Bread
By Aemelia
Place the water, sugar, and yeast in the small bowl and whisk to blend
- For the dough:
- (from The Art and Soul of Baking by Cindy Mushet)
- 1/4 cup warm water (110 to 115F)
- 1 teaspoon sugar
- 1 tablespoon active dry yeast, or 2 1/4 teaspoons instant yeast
- 1 cup warm whole milk (110 to 115F)
- 2 tablespoons unsalted butter, melted
- 3 cups bread flour or unbleached all-purpose flour
- 1 1/2 teaspoons salt
- For the cinnamon-sugar coating:
- 1 stick (4 ounces) unsalted butter
- 1 1/4 cups sugar
- 4 teaspoons cinnamon
COOKIES - Double-Chocolate Peanut Butter Cookies
By Aemelia
Arrange racks in oven to divide it into thirds
- 168 g (6oz) semisweet chocolate, coarsely chopped – I used 60% cocoa
- 2 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (120g) packed dark brown sugar
- 3/4 cup (165g) granulated sugar
- 1 cup (2 sticks/226g) unsalted butter, softened
- 1 cup (240g) creamy peanut butter
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups (335g/12oz) white chocolate chips
CONDIMENT - Dry Shrimps Spiced Condiments (辣椒虾米松）
By Aemelia
Soak the dry shrimps until soft
- 250 grams of dried shrimps- soaked until soft
- 2 sticks of lemon grass
- 5 shallots
- 15 dried chillis – soaked and drained
- 1-2 tablespoons of peanut oil (or other cooking oil)
- 1 cm cube of belachan (shrimp paste) or 1 tablespoon of belachan powder (optional)
- Sugar to taste
CAKE - Matcha Azuki Bean Sponge Cake
By Aemelia
1) Whisk (A) at high speed until thick and fluffy (ribbon stage) (takes about 7 mins)
- (A)
- 4 eggs
- 60 g sugar
- 80 g plain flour (sifted)
- 2-1/2 tsp matcha powder (sifted)(use more if you prefer a stronger matcha taste)
- 3/4 tbsp ovalette (aka sponge cake emulsifier or SP)
- 2 tbsp water
- (B)
- 50 ml corn oil/canola oil
- (C)
- a few spoonful of cooked azuki bean (I use ready-made canned azuki bean)
MUFFIN - Bacon Onion Cheddar Biscuits
By Aemelia
Sift together flour, baking powder, and salt
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 3/4 teaspoons Salt
- 1/4 cups Vegetable Shortening (crisco, Etc)
- 10 Tablespoons Milk (whole Milk Is Best)
- 4 Tablespoons Vegetable Oil
- 1 whole Egg
- 10 slices Thick Cut Bacon, Fried And Crumbled
- 1 cup Finely Diced Onion
- 1 cup Grated Sharp Cheddar Cheese