Steamed egg roll stuffed with mince meat and vegetable
Chicken and shiitake in ginger and spring onion sauce
Steamed pandan cupcake and Giotto chocolate
The Cantonese regards 3.15 as golden afternoon tea hour. I suppose this practice will die out soon as more and more people nowadays tend to have late lunch.
Here in England because of the nature of my job (dateline to be met for every job) I hardly have a proper lunch hour unless I go back to the office. Even then it's always 'grab a sandwich, go back, eat and work at the same time'. I always bring lunch so I never go out unless colleagues insist I accompany them.
Ever since I stopped working to care for my Princess, afternoon tea has become my luxurious 'mine-only' hour. As I am still eating at irregular hours, it's not everyday I get to enjoy this luxury. But I try to have one whenever Big King is home during the day.
Not very exciting, that's why I visit Manchester's every now and then.
Hope to get out of this food rut soon........
Tada...this is my version! As I do not have a solid bottom cake tin, I used one of my bread tin to bake, turns out rather well I must say. As Big King does not like caramel :( , hence the 'anaemic' looking cake (see top view below).
Thank you Rachel for sharing this fantastic cake with us.
Recipe (in brackets are Rachel's modifications)
For the custard:
Condensed milk ½ can
Evaporated milk 400 grams (2 cans)
Sugar 230 grams (120g)
Egg yolks 100 grams (8 medium whole eggs)
1. In a rectangular baking pan caramelize 120g of sugar and set a side until cooled.
2. For the custard: Mix together the 2 types of milk and yolks and pour onto the rectangular pan on top of the cooled caramel (which should have harden).
For the cake:
Cake flour 100% 250g
Baking powder 3.6% 9g
Sugar 66% 165g (½ cup)
Egg yolks 57.2% 143g (6 yolks)
Water 48% 120g
Vegetable oil 57.2% 143g
Lemon/ orange flavor 1% 2.5g (juice from 2 limes)
Egg whites 85.8% 214.5% (6 whites)
Sugar 62.2% 155.5g (½ cup)
Cream of tartar 0.5% 1.3g (1 tsp)
1. Sift together cake flour, baking powder and sugar.
2. Add the rest of the ingredients (excluding the last 3) in the order listed and mix to a smooth consistency. Set aside.
3. Whip egg whites and cream of tartar to a soft peak. Add sugar gradually, continue whipping until medium peak.
4. Fold cake batter into the beaten egg whites. Drizzle the batter slowly into the rectangular pan on top of the custard (try to pour it from the corner of the pan). The cake batter is lighter than the custard so will sit nicely on top of the custard. Place the pan on a tray with water (bain marie) and bake at 375°F until done (about 35 to 40 minutes).
Let the cake refrigerate overnight before turning out. To turn out the cake: remove cake from fridge and let it sit on a pan of warm water (to melt the caramel) for 5 minutes. Divide cake and sides of pan with a knife carefully, scraping all the way down to the bottom of pan. Invert on a clean plate, tap all sides of the pan until you can hear the cake being released from the pan to the plate. Remove pan and serve. Unfinished cake can be stored in the fridge for about a week.
Note: As I have used an unconventional pan. I have butter and flour my mould but I still need to use a knife to divide the cake and the sides so I guess I shouldn't have bothered.......
Cheesy Red Bean Bun
This is an experimental flavour. I never thought they will complement each other so well, the saltiness of the cheese somehow enchanced the sweetness of the red bean. I made my own red bean paste with some whole red bean which provide a more interesting texture to the not so sweet paste.
A piece of Gouda cheese (good for baking purposes) is wrapped inside some red bean paste and rolled into balls ready to be wrapped inside the dough.
A very interesting yet tasty bread with lots of different flavours and texture intertwined. The mere sight of the melted and gooey cheese when you tear the bread open is enough to make you ooh and aah!