Steamed Brownies layered with cream cheese

I got the recipe from this blog:  http://aprilisa-kitchen.blogspot.com/2007/04/steamed-brownies.html

Ingredients: (Copy paste from her blog)

8 egg yolks

4 white eggs

225 grams granulated sugar

50 grams all purpose flour

50 grams cocoa powder

1/2 tsp baking soda

120 butter (margarine)

50 gram Dark Cooking Chocolate, chopped.

80 grams chocolate rice for layer (use grated Dark Cooking Chocolate instead) or use cream cheese layer.

Cream cheese layer ingredients:

250g cream cheese

60 g sugar

2 eggs

beat cheese and sugar until mixed and then add eggs. beat until all mixed well.

Steps:

1. Arrange a large steamer over boiling water. Make sure it is large enough to hold the baking pan and there is enough water to make a lot of steam

2. In a pan, heat some water. Put butter in a sauce pan (larger than the pan), then place it over the boiling water. When the butter start melting, add chopped cooking chocolate. Mix them until fully melted. Set aside.

3. In a large bowl beat together with an electric mixer : eggs, and sugar on high speed until light and fluffy.

4. Sift together into the batter: flour, cocoa powder and baking soda. Mix well.

5. Add the butter-chocolate mixture. Mix well

6. Pour half of the batter to a greased pan, Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 10 minute on medium flame. Then add chocolate rice (grated cooking chocolate) over the cake equally. Steam for 5 minutes.

If you prefer  cream cheese layer, just pour all cream cheese ingredients and steam for 10 mins.

7. Pour the remaining batter and then steam the whole brownies for around 20 minutes.

The brownies is so yummy and moist. My kids love it.

Frozen Pau

 

My frozen pau stock. I made curry , red bean and coconut flavor for the fillings.

Fresh Fruit Tarts

 

 

I used recipe from Joy of baking for the pastry cream. Yummy.

http://joyofbaking.com/printpages/PastryCreamprint.html

Pastry Cream:

1 1/4 cups (300 ml) milk

1 tsp vanilla

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch (corn flour)

For light pastry cream add:

1/2 cup (115 ml) heavy cream, softly whipped (optional)

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.)  Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.  Set aside.

Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling.  (The milk will foam up to the top of pan when done, so watch carefully.)  Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.  (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) 

Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.  When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.

Remove from heat and immediately.  Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.  Cool.  If not using right away refrigerate until needed, up to 3 days.  Beat before using to get rid of any lumps that may have formed.

Makes about 1 cup

For a light pastry cream, just before using, fold in the softly whipped cream with a wooden spoon.

Variations:

Chocolate pastry cream:

Add: 2 ounces (50 grams) of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk  (before you add it to the egg and flour mixture)

Coffee pastry cream:

Add: 1/2 - 1 Tablespoon instant espresso or instant coffee powder into hot milk.

Raspberry pastry cream:

Add: 1/4 cup (60 ml) (or to taste) raspberry puree to pastry cream

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Kuih Pau Traditional (Kuih Kemohong)

 

http://rinnchan.fotopages.com/?entry=1187914

PAU KUKUS TRADISIONAL (dari fotopage Rinn Chan)

Bahan-bahan:
1 kg tepung gandum
11gm yis mauripan (=I packet)
200gm gula (=1 cwn)
100gm minyak jagung atau minyak masak (=1/2 cwn)
460gm air (=2 1/2 cwn air, boleh tambah jika perlu)
Cara-cara:
1. Gaul tepung dengan yis.
2. Larutkan gula dalam air.
3. Tuangkan larutan gula sedikit demi sedikit ke dalam tepung dan gaul perlahan-lahan dengan hujung jari.
4. Halfway thru campurkan minyak dan teruskan menguli dgn menghabiskan lebihan air hingga menjadi doh yang kenyal.
5. Rehatkan adunan 10min - 15min.
6. Bulatkan adunan mengikut saiz yg dikehendaki dan rehatkan lagi 10min. Sementara itu panaskan kukusan.
7. Leperkan doh bulat di atas tapak tangan dan masukkan inti kesukaan dan tutup rapat2 dgn menarik bhg yg dirapatkan itu ke arah bawah dan dapatkan permukaan atas yg licin dan bulat.
8. Lapik dengan daun pisang atau plastik yg telah digunting mengikut saiz pau.
9. Biarkan pau naik selama 30min dan kukus selama 10min. Jangan lebih lama dari itu.
* Pau yg telah sejuk boleh dihangatkan semula menggunakan kukusan.

Resepi ni saya ambil dari fotopage Rinn Chan. Sorry ye saya copy paste resepi.

Thanks for sharing this recipe. First time buat memang jadi. Lembut dan gebu. Saya suka pau ni. Orang Merlimau panggil Kuih Kemohong. Saya buat inti kari dan kentang. Saya buat frozen pau untuk buat bekal anak2 ke sekolah.