ISYS 100 BLOG

DESSERT ADVENTURE AT PARRAMATTA! :D

Almond Biscuits --So Delicious & easy to make！

Almond Biscuits is one of the famous cakes in Guangdong Province. It is a good gift to friends and relatives, because everybody loves it. Actually, the almond biscuits are not made of almonds. At first, people call it almond biscuits just because of the shape. (It looks like almond) In fact, form the raw material; we should call it 'green been biscuits'. However, the almond biscuits is easy to broke because of the shape, so it become around in these days, and also be added some almond today. The main nutrition of almond biscuits are the vitamins, carbohydrates, and proteins.

Now, let's learn how to make it from the video. easy!

Mouth-gasmic MARSBAR MOUSSE!

Here is a mouth-gasmic marsbar mousse recipe that is simple to conjure up!

1) Melt marsbars (in a saucepan in low heat or microwave)

2) Mix in about 500ml of the thickened cream.

3) Allow the mixture to cool slightly

4) Add egg yolk into the mixture

5) Separate the egg white into a bowl and whisk

6) Add the rest of the thickened cream

7) Fold in the egg white

8) Place cling wrap tightly into 2 cups and spray some cooking oil inside and around

9) Gently ladle the mixture into each cup.

10) Place each cup in the freezer for about 6 hours

11) Place on a nice plate and drizzle chocolate over it and some pieces of marsbar on top.

Ingredients:

Vegetable oil spray
6 x 60g Mars bars
600ml thickened cream
3 eggs, separated
50g 70% dark chocolate, melted, to drizzle

references:

http://www.youtube.com/watch?v=gPCGPvSXEw4&NR

A creative style of having desserts in Korea!

Sometimes, I feel a bit bored of trying new desserts as many of them are presenting in monotonous methods and give me a heavy full feeling after having them. Until I saw some dessert scenes in Korean dramas, I realised that they have an indeed creative style of decorating and enjoy their desserts!

Above is a scene from a Korean drama in 2010

After watching this scene, I searched on Google and found this shop - Baskin Robbins! Actually, Baskin Robbins has operated more than 6700 stores in approximately 50 countries all over the world, it is a global company! =) Australia also has their stores!!! This global store is mainly famous with its chocolate and strawberry cheesecakes, and also with its favoutite flavours - Green Tea and Rum Raisin~!! However... I found most of the Western countries include Australia, their cakes and ice-creams selling are quite monotonous, without unique and eye-catchy decoration presenting especially when comparing with the Korean ones.

Although this store has a various choices of offers that I have never seen include ice-creams, soft serves, sundaes, beverages, grab-n-go mini ice-cream cakes and snacks, and cakes that let the buyers to create their own shape and styles......in fact their ice-cream cakes are all elegantly presented!!!!!!

I will show you some of the best ice-creams & cakes that I think as I cannot show you all of them!!

However... one of these design styles is missing from these Western countries stores......... only the Korean ones~!!

This Ice Cream Sandwich Pancake is my FAVOURITE!!!!!!!!!!!!!!!!!!!!!! I like the simple way they presented it with a smiley face and ice cream in the middle~~~

Besides this Baskin Robbins' desserts, there is another new famous method of eating dessert also be seen in a Korean drama >v<

This product is called Reddi Wip as seen in the photo, which is shown in a new recent famous drama!!!!!!
Its Korean name is "스프레이 생크림", it can be used as cream butter for breads, cakes, coffee and so on......it is one of the most popular used product in Korea nowadays!!!!!! =D



References:
http://www.baskinrobbins.com/About/International.aspx

Chocolate Banana Cake Recipe!

Here is a nice chocolate banana recipe to serve around 12 to 14 people! :D 

1) Place a rack in the centre of the preheated over to 180 degrees celcius.

2) Spray with a non-stick vegetable spray or butter the pan (23 x 33cm) and set aside.

3) Large bowl 1: Whisk together cocoa powder, baking powder, sugar, baking soda flour and salt in a large bowl and set aside.

4) Large bowl 2: Whisk together mashed bananas, milk, oil, eggs, vanilla extract and water. (Method: add wet ingredients to dry)

5) Once large bowl 2 is combined, pour this batter into the prepared pan in step 2.

6) Bake this pan for 35 to 40 minutes (test by poking a toothpick through the center and the comes out clean)

7) Remove from oven and allow to cool.

8) Once completely cooled, frost with Ganache of choice.

link: http://www.youtube.com/watch?v=y7cyEP0aIXE

Ingredients and specifications required:
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil (or other flavorless oil)
1 1/2 teaspoons pure vanilla extract

references:
http://www.joyofbaking.com/ChocolateBananaCake.html

yummy desserts recipe!!!!!(part 1!)

In the previous blogs, we have talked about some ideas and cultures of afternoon tea, also shared some different types of afternoon tea desserts in different countries, hopefully you will get hungry after viewing our blogs!

and Now ! if you wanted to held a afternoon tea party at home but confusing with what desserts should you prepare, here is a good news for you!!!

We are going to share some special afternoon tea desserts recipes to YOU!!
let's share to your friends too if you like it!

Photo By Ellen Easton ©2009 All Rights Reserved

Firstly, we are introducing a dessert called 20-Layer Crepe Cake !
is it look tasty?
let us find out how to do it!

 

20-Layer Crepe Cake Recipe (by Ellen Easton ©2009 - All Rights Reserved)

Recipe Type:Afternoon Tea & High Tea
Yields: one 20-Layer Crepe Cake
Prep time: 60 min
 

Ingredients:

Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners') sugar

Preparation:

Prepare Crepe Batter and refrigerate.

Prepare Pastry Crème Filling and refrigerate.

Remove the Crepe Batter from the refrigerator and bring to room temperature. 
Line baking sheets with parchment paper. Using a nonstick or lightly-oiled crepe pan over medium-low heat.

Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. 

Using your clean fingers, gently and carefully turn the crepe over and continue cooking for a few minutes longer.. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes.

 NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the Pastry Crème Filling from the refrigerator. Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the chilled and thickened Pastry Crème Filling.

Photo By Ellen Easton ©2009 All Rights Reserved

Assembly of 20-Layer Crepe Cake:   

Place one (1) prepared crepe on a large cake plate.  With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).

Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.  

The 20th crepe will be the last or top layer.

Refrigerate the prepared cake for a minimum of 2 hours. 

Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar).

When ready to serve, slice into individual servings. Garnish the plate with fresh berries.

Makes one (1) 20-Layer Cake

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tablespoons granulated sugar
Pinch salt

NOTE: Prepare the crepe batter either several hours or one day in advance.

In a small pan, melt the butter until lightly browned; remove from heat and set aside.

In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. 

In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.  

Pastry Crème Filling:
1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped

In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.

In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.

When the Pastry Crème has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).
(resources from:Ellen Easton 2009, http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm)



Secondly, the special tasty Cherry Bon Bon Cookies presented by Northwest cherries!!!!

Copyright @ 2012 Northwest Cherries.

 Servings:

48 cookies

Ingredients: 

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 cup soft butter or margarine
1 cup sugar
1-1/2 teaspoons baking powder
1 large egg
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons cherry flavoring (optional)
48 Northwest fresh sweet cherries, pitted
1 package (6 oz.) semi-sweet chocolate chips
                                                         1/2 cup sweetened condensed milk

Directions: 

1.  Combine flour and cocoa; set aside. 
2. With electric mixer, beat butter, sugar, and baking powder until blended. 
3. Add egg, vanilla, and cherry flavoring; beat until well combined. 
4. Gradually beat in flour mixture. 
5. Shape dough into 1-inch balls, place 1/2 -inch apart on ungreased baking sheet.
6. Press down center of each ball with thumb to create a small hollow, fill each center with a cherry. Heat oven to 350°F. In a small pan over low heat, combine chocolate chips and condensed milk, heat until chocolate is melted. 
7. Spoon about 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry. Bake 10 to 12 minutes or until done. Remove to wire racks and cool. 

(resources: Northwest Cherries 2012 , http://www.nwcherries.com/recipes/cherry-bonbon-cookies )
Is it easy to make? i thought it should be! for smart you

after reading those two delicious desserts, are you exciting for the last one that is going to be introduced? Let check it out now!

By Ellen Easton ©2010 - All Rights Reserved 

 Photo by Ellen Jaskol of the Rocky Mountain News, July 22, 2008.

It's name is called Rose Petal Drop Scones
Yields: 24 scones
Prep time: 25 min
Cook time: 12 min

Ingredients:

2 1/4 cup all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/3 cup coarsely-ground pistachio nuts, shelled and unsalted
1 cup heavy cream
1 tablespoon rose water*
2 tablespoons rose petals, cleaned and finely shredded (organic only - no pesticides)**
Rose Water Icing (see recipe below)

* Rose water, distilled from water and specially potent roses, is a clear, sweet-tasting, aromatic liquid. Rose water can be found at most supermarkets in your area.

** All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. 

 The tastiest roses are usually the most fragrant.

  

  Preparation:

1. Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
2. In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda, salt, and cinnamon. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in pistachio nuts.
3. In a separate bowl, combine cream and rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients; stir until a soft dough forms.  NOTE: When making scones, work the dough quickly and do not over mix.
4. Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
5. Drop dough by the teaspoonful onto the prepared baking sheet. Bake approximately 10 to 12 minutes or until golden brown.
6. While scones are baking, prepare Icing. Remove scones from oven to a baking rack to cool slightly, then drizzle the prepared Icing over the scones while still warm.
7. Makes 24 scones.

Rose Water Icing:
1 cup powdered (confectioners' sugar)
3 tablespoons rose water
1 tablespoon red current jelly
In a bowl, combine powdered sugar, rose water, and red current jelly until smooth.
NOTE: If the icing is to thick, add another teaspoon of rose water.

(resources :Ellen Easton, http://whatscookingamerica.net/EllenEaston/SummerRoseTea/RosePetalScones.htm 2010)