Mango & Pomelo dessert (杨枝甘露)

 

This is one of my favourite desserts and one of the easiest one to make.

I think everyone likes a mango dessert and this is popular to all ages. 

Hope you like this recipe. 

 

 

 

Ingredients:

80g uncooked Tapioca

600ml of Mango juice, carton or fresh

1 large Mango

Half a Pomelo

Small tin of evaporated milk (170g size)

Sugar syrup: 

you can reduce the amount if the fruits are really sweet. 

2. Tbsp of sugar

40g of boiling water 

40g cold water

Simply add boiling water to the sugar in a jug and once the sugar have dissolve, add the remaining cold water to cool the syrup down. 

 

Gingerbread Man

Gingerbread Man, gingerbread trees and gingerbread house, oh it's Christmas and will you be making some too? 

This year my children will be making some as gifts to go with the presents. 

This makes it a little special for family & friends as its all made by them. 

I like this simple gingerbread recipe, as it doesn't use all the mixed spices like nutmeg, clove & cinnamon.  I'm not too keen on all the strong spices with shop bought gingerbread biscuits but this recipe simple & nice. And children are less likely to eat it if there's too much spices. 

But you can add a little of each if you prefer. 

This is a great way to get your children involved in baking. 

Baking biscuits makes less mess and they get excited eating their own made bakes. 

Hokkaido chiffon cupcakes with vanilla custard cream

北海道蛋糕

I suppose I don't really need to introduce the Hokkaido chiffon cupcake.
It's like almost every baker new or experienced have attempted this already.

But what I like about this cupcake is that I can eat it almost immediately after baking.
To me, this is a baby version of the chiffon cake but in a cupcake case.
I've tried a few recipes and find that this one suits me more.
It's soft, fluffy & very delicious.

My family's top favourite cupcakes.

Ingredients:

(A)
3 egg yolks
30g sugar
45g oil
65g plain flour
60ml milk
1/2. Tsp vanilla extract

(B)
3 egg whites
45g sugar
1/4. Tsp cream of tartar

Method:

Whisk egg yolks with sugar until pale & fluffy.
Add oil and whisk well.
Add in the milk and vanilla extract & whisk to combine.
Fold in the sifted flour gently.

In a seperate bowl, whisk egg whites until frothy then add the cream of tartar.
Whisk to soft peak and add sugar gradually til you reach stiff peak.

Fold in the meringue to the yolk batter, fold in carefully not to deflate the batter.
Spoon into paper cases and bake in a preheated oven at 160c for 25 mins.

Once baked take out the oven and cool on a cooling rack.

You can pipe in cream and decorate with fruits & dust with icing sugar.

I made vanilla custard cream by adding a pot of ready made custard to freshly whipped cream.