Strawberry Roll Cake

Ingredients
(1)
3 egg yolks (room temperature)
50g plain flour & 10g corn flour or 60g cake flour
20g fresh milk
15g corn oil
15g sugar
10gr strawberry syrup
¼ tsp baking powder
1 tsp vanilla
A tiny drop of food coloring (red)
(2)
3 eggs white (room temperature)
35g sugar
¼ tsp cream of tartar (Optional. I did not use any or some time, I use lemon juice and a pinch of salt)
¼ tsp salt

Filling
100g fair butter - unsalt . Whipped until soft peak forms with 1-2 tbp of sugar and strawberry sirup. Mix with chopped strawberry ( I haven't got any, so I only use Strawberry syrup and Jam)


Method
1. Preheat oven to 190Celcius.
2. Starting with mixture (1):
 Sift the flours and baking powder together.
 Whisk the egg yolks, sugar, syrup, milk and oil together.
 Add in the flour mixture and whisk well until combined.
 Add in a bit of food coloring now if desired.
3. Mixture (2):
Whisk the egg whites with cream of tartar ( or lemon juice ), sugar and salt until soft peaks form.
5. Fold 1/3 of egg white mixture (2) into mixture (1) to lighten up the batter.
 Add in the rest and fold everything together.
 Be careful not to destroy all the air bubbles.
5. Pour the mixture onto the baking tray.
 Bake in the oven for around 10 mins or until baked through.
6. Take the baking tray out of the oven.
 Cool for 10 mins then invert the cake onto another sheet of baking paper.
 Cool completely.
7. Prepare the filling. Use whatever you fancy!
8. Spread the filling onto the cake.
 Roll up from the shorter ends, using the baking paper as a guide.
 Wrap the baking paper over the cake.
 Chill in the fridge for 1-2 hours so the cake can maintain its shape.
9. Cut and serve.


Bon Appétit!

Apple Speed Bread

Called "bread" because it's not gateaux,or cakes for dessert, this is pastry to eat at breakfast or between sessions. And also because it is quite dry due to the less liquid. It has a thin crust outside as a bread. If you prefer, call it is Scone, pastry, muffin or any other name you like.
"Speed" because instead of yeast, materials used enough flour to make bread in it as usual, this type of pastry, cake flour use floating (baking powder) to make it hatch when baking cake. So can a batch reactor with noodle cake, very fast.
Actually, because sharing apple in the pastry cup not balance, so which have more apple are moist, soft, little or no apple chopped is dry like bread. Therefore call it with anyname. Muffin is true that the bread is also not wrong.
This type of bread eaten immediately after baking, the cake is still warm than good. Can be eaten with butter, jam or not, optionally
 
Material:

1 1 / 2 cup all-purpose flour
1 tbs baking powder
1 pinch of salt
1 / 2 cup sugar (if you want the sweet pastries are almost used a lot of sugar)
1 / 4 cup milk
4 eggs
2 tablespoons butter (softened nature)
An Jonagold apple

Method:

1. Whisk eggs with sugar until light and smooth
2. Add butter, milk. Continue mixing at high speed of handmixer
3. Sieve baking powder and all-purpose flour to the mixture
4. Chopped apples, mix with a little lemon juice
5. Mix (3) with (4)
6. Divide dough mixture into molds
7. Bake at 150 celsius in 25 minutes or 190 celsius for 15 minutes

HALLOWEENNNNNNNNNNNNNN

Pumkind Twinkie cake

Cake:

3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 15-ounce can pure pumpkin
3/4 cups sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1/4 cup yogurt
4 Tbs butter
1/4 cup applesauce
4 large eggs
2 teaspoons finely grated orange peel

1.Preheat oven to 350°F. Butter and flour twinkie pan. Whisk first 7 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Pour into twinkie pan.
2.Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pan 10 minutes. Invert onto rack, then turn top side up and cool completely. Prepare dulce filling


White Filling

5 tbsp. flour
1 c. milk
5 tbsp. sugar
1 tsp. vanilla
Dash salt
3/4 c. sugar
1/2 c. butter
1/2 c. shortening

1.Cook together first 5 ingredients until thick like wallpaper paste. Cool. Mix sugar, butter and shortening. Add to cooled mixture and beat with electric beater for 5 minutes until fluffy.
2.Stir in the dulce de leche and fill twinkies with the mixture with a pastry bag.

 White Chocolate Topping

4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extrac
6 tablespoons (3/4 stick/3 oz./85g) unsalted butter, softened
Pinch of salt

1. Melt the white chocolate in a double boiler.
2. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Drizzle over finished twinkies. Decorate to garnish.




Chocolate cupcakes stuffed with chocolate ganache


Cake:
1/4 cup (1/2 stick) butter, room temp
1/2 cup + 2 tablespoons sugar
1 large egg, room temp
1/4 cup + 2 tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup high quality unsweetened cocoa powder like Valrhona brand
1/4 cup milk
1/2 teaspoon vanilla


1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Chocolate Ganache Filling

4.5 ounces (128 grams) any bittersweet chocolate)
3/4 cup heavy cream
1/2 teaspoon vanilla
pinch salt

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze.Fill the cupcakes with it.

PITAYA AND ROSES JAM

Material:
 Pitaya 300gr
 Dried Roses 4gr (about a dozen of blossom )
 Sugar 100 gr
 Malt sugar 50gr
 A fresh lemon

How:

1. Chopped pitaya

2. Get squeezed lemon juice - about 15 ml

3. Put the pitaya into the pot, add lemon juice and a half of sugar then boil on medium heat for the sugar melting . Then put all the malt sugar

4. Roses removed sepals put in the mixture, lowering the heat to dissolve malt, so put the rest sugar. Continue to cook until the jam become sticky and solid

5. Wait jam cool, put in the bottle tightly closed. If you want to preserved in normal temperature, no need to use refrigerators put jam jars submerged in cold water pot - lining on the bottom of the pot a layer of fabric - and boil in 10 minutes. Cooling down the pot slowly. Drying the jars and store in cool place, avoid direct sunlight

Que sera sera

When I was just a little girl
I asked my mother
What will I be?
Will I be pretty?
Will I be rich?
Here's what she said to me
Que sera sera
Whatever will be will be
The future's not ours to see
Que sera sera
What will be, will be!

When I grew up and fell in love
I asked my sweetheart
What lies ahead?
Will we have rainbows?
day after day?
Here's what my sweetheart said
Que sera sera
Whatever will be will be
The future's not ours to see
Que sera sera
What will be, will be

Now I have children of my own
They ask their mother
What will I be?
Will I be handsome?
Will I be rich?
I tell them tenderly
Que sera sera
Whatever will be will be
The future's not ours to see
Que sera sera What will be, will be!
Que sera sera!

Demo: Cinamon Roll Bread with Pumkin Jam

Vegan Pesto Pasta

Ingredients:

3 cups fresh basil (or 2 cups basil and one cup spinach)

3-4 large cloves garlic
1/4 cup walnuts, pine nuts, or raw cashews
1/2 container silken tofu (about 6 ounces)
2 tablespoons water
1 tablespoon nutritional yeast
1/2 tsp. salt, or to taste
1 lb. pasta, cooked according to package directions and rinsed with cool water
1-2 large tomatoes, chopped

Method:
Additional nuts, to taste
In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.
Toss pasta with sauce and tomatoes, and sprinkle with nuts.
Serve immediately or at room temperature

Happiness is when we have the passion

This is my kitchen. And only the kitchen only. Is there also is the only cabinet display products from a soul enthuse Cooking and Eating - a passion for endless.

Cook and eat - it is a simple miracle brought love to our life.

I respectfully every moment was standing in the kitchen to care for the taste of my dears. And careful wedge a little Love as indispensable special spice into my foods.

"The shortest way to the heart through the stomach. The easiest way to express love and thanks to the mouth - not only with letter and words. " My Mom said. So, I grew up with love filled in each spoon of food. And now, let me put my own flavor in each meal