April 2011 archive


Tiramisu recipe


400g Heavy Whip cream
4 egg yolk
1 whole egg
100g fine sugar
500g mascarpone cheese

300g hot water
80g sugar
4 tsp instant coffee
2 Tbsp Kahlua *optional

2.5 tsp gelatine powder
80g water

1.  400g Whip cream till soft peak and store in refrigerator
** This is important! DO NOT over beat whip cream till a saturation of liquid oil and fats observed **

2.  4 egg yolk + 1 whole egg + 100g fine sugar and mix till light
** Recommend fresh egg used as this is a no bake dessert **

3.  Add 500g mascarpone cheese to #2 and store in refrigerator

Prepare Coffee syrup for finger biscuit

4. Coffee Syrup = 300g hot water + 80g sugar + 4 tsp instant coffee + 2 Tbsp Kahlua  (let it cool at a site)

5. 2.5 tsp gelatine powder + 80g water and water bath till powder resolve (let is cool at a site and blend in #3)

6. Dip finger biscuit in Coffee syrup and lined in pan.

7. Pour mascapone cheese batter from Item#5 on finger biscuit that already dip in Coffee syrup.
** I use different size of plastic container **

8. Cool the dessert in refrigerator for at least 3 hours and enjoy your tiramisu with dust of coca powder on top!

Part A = Whipped 150 g Cold Whipped Cream + 15g Fine Sugar

** Store in Fridge

Part B = 2 tbspn Instant Coffee + 80g Hot Water + 15g sugar + 2 tbspn Kahlua + 2 tbspn Brandy + 2 tbspn Rum

** Cool aside

Part C = 3 Egg Yolk + 15g Sugar + 50g Kahlua

** Boil water.  Put Part C over the steam from boiling water and mix it till bubble (it takes ~10 mins)

Part D = Whipped 2 Egg White + 30g Sugar + 1 tspn lemon juice

Part E = Mixed Room temp 250g  Mascarpone Cheese + Part C + Part A + Part D

** Remember to follow the sequence

Final combination

1.  Dipped finger biscuit in Part B and fully line up on the base of the pan

2.  Spread half of Part E over Step 1

3.  Repeat Step 1 & Step 2

4.  Sprinkle Coca powder for finishing touch

5.  Store in refrigerator at least 6 hours before serving

Wheat Bun for Breakfast


Water roux 100g

1 tspn dry yeast

Bread Flour 250g
1 egg
Wheat Flour 50g
Milk (cold) 80g
Sugar (or Honey) 30g
Butter (or Olive Oil) 30g
¼  tspn salt (ignore this if you use salted butter)


1.  Heat up milk to warm then add yeast and rest for 5 mins (NOTE: Hot milk will kill the yeast)

2.  Mix all ingredients

3.  Continue beat or knead till non sticky (shining surface) and you MUST feel the elasticity of the dough.

Tips: you may use some plain flour to help up if you use hand knead

4.  Sprinkle some water on the dough and cover with damp cloth for proof till double the size

(about 60-90 mins – depends on temperature, yeast active at 30C)


Heat up 2 glass of hot water in microwave and let the covered dough proof  inside the microwave.

Change the hot water regularly.

If you are in a rush, cover the dough – allow some space for proof and fridge your dough for next day use.

This will slow down the proofing process.

5.  Punch the dough and release the air produced during proof.


Poke a hole in the middle of the dough, if the dough sink, that means it is not enough proof

6.  Divide the dough in a small roll and decorate at your preference or roll in meat floss/ham/sausages/cheese.

7.  Egg brush your roll and let it proof for another hour (depends on temperature)

Tips: Cover your roll and prove in the oven at 20 – 30C (refer to tips on step4)

8.  Bake at 160C for 15-18 mins  (Every oven is different, you need to know your oven well)

meat Floss roll

Chinese Meat Floss Wheat Bun

Bread Roll

Chinese Jerky Wheat Bun

Wheat Roll

waiting for proof

Luxury Cake – Chanel

chanel cake



A SURPRISE Birthday party was carried out at Malihom, Balik Pulau.  It is a private estate which own by a millionaires I presume.  This Birthday party was arranged by Peter for his lovely wife!  We are supposed to reach the private estate 30mins earlier in order to prepare a SURPRISE for Ming.  My hubby missed the turning to Malihom and we ended up at Balik Pulau city, in fact, it was at the midway to Balik Pualu route and we had to make another turn back to this private estate.

Decoration by : dehappygifts

Florist by : touches production

Cake by: tweethomemade

Malihom is definitely an escape from City life!

It has a stunning and uninterrupted panoramas and immense by breathtaking views.

After the arrival of the birthday Girl, we enjoy the sunset overlook Penang City.  All guest enjoy the dinner, food, wine, laughter and definitely my Rum & Raisin Chanel Cake.

Picture Gallery * Chanel Cake * for my Special friend – Ming


Chanel Bag Cake