Chocolate Tarts

Ingredients
200 g butter
50 g confectioners' sugar (original request, I reduced to 40g)
40 g powdered milk (I dont have this, so used creamer powder instead)
280 g flour, low gluten or all purpose (mixture of 110g low protein with 170g of all purpose)
20 g cornflour
2 egg yolks
Lots of chocolate balls
Another 2 egg yolks with 1tbsp of milk to glaze


Steps:
1. Sieve the flour and cornflour first, leave aside.
2. Cream the butter and sugar till white and fluffy.

3. Slowly add on the egg yolk, one at a time (that's two only, not four).

4. While mixing, slowly fold in a little by little of the flour mixture.

5. Once down, use the hand to pinch out (I use the weighing scale for this, 10g for small chocolate balls and 15g for bigger ones) the dough and flatten it, wrapped the chocolate balls in it.

6. Pre heat oven at 150 degree celcius for bout 10mins.

7. Greased the baking tray with butter and flour.

8. Placed the shaped balls on the tray, with approximately 1" distance for each.

9. Glazed the dough before baking. 

10. Bake for 15mins at 150 degree. I open up every 5mins to glazed again.. :P

Carrot Cupcakes

Using the same recipe for Sweet potato recipe: http://myfoodies.blogspot.com/2012/07/sweet-potato-cupcakes.html, I switched the sweet potato with 2 cups of shredded carrot.

Sweet Potato Cupcakes

Ingredients:

• 110g sugar
• 120g flour
• 50g sweet potato (steamed and blend with 10g butter)
• 110g butter
• 3 eggs
• 1/2 tsp baking powder and 1/2 tsp bicarbonate soda
• 1 tsp vanilla essence
• 2tbsp milk

Methods:

1. Cream butter and sugar. Make sure butter is soft so you spend less time creaming it. Once this mixture becomes fluffy and pale yellow, add in eggs, one at a time. 
2. Add in the sweet potato mixture and continue beating.
3. Mix well. Then add vanilla essence. 
4. Add in half the flour (sieve with baking powder and bicarbonate soday first). Then add some milk. Put in remaining flour and milk and mix on medium speed till all combined.
5. Fill cup cake casings about 3/4 with batter each. The batter will be enough for 12 casings.
   Bake in a 160 degree Centigrade oven for 15 to 20 minutes or until a skewer poked into the cake comes out clean. (Pre-heat oven for 20 minutes before you start mixing your cake batter).
   
   These cakes are rather dry, though yummy still.
    

Okara Fish Chicken Potstickers

Ingredients:
Fillings

• 500g chicken fillet
• 4 tablespoon of okara
• 4 tablespoon of fish paste
• 1 tablespoon of chopped cilantro
• 4 tablespoon of shredded carrot
• 3 cloves of shredded garlic
• 2cm of shredded ginger
• 1 teaspoon of 5 spice powder
• 1/8 teaspoon of pepper
• 2 teaspoon of salt

Dough

• a pinch of salt
• 3.5cups of flour
• 1 cup of water

Steps:

1. Blend everything of the fillings ingredients in the blender, then leave in fridge to chill.
2. Use the mixer to mix all the dough ingredients. Then use the hand to knead. Cut to small pieces and form round balls. If the dough is sticky, use more flour to cover the tabletop and your palm.
3. Flatten the dough, use the rolling pin to roll it to flat round pieces of dough.
4. Filled in the filling (approximately 1.5 teaspoon, depending on size of the dough).
5. Pleat the dough.
6. After all done, heat up the non stick pan with a little oil
7. Place the potstickers on the pan, fry one side for bout 1min, then turn. Add bout 1table spoon water. Cover the pan and let all the water dry. Dish out and continue with the rest.
8. Serve with dipping sauce.

Blueberry Yogurt Ice cream

Ingredients:

• 3/4 cup of blueberry
• 3/4 cup of sugar (too much, need to reduce)
• half lemon juice
• 1/8 teaspoon of cinnamon
• 1 cup plain yoghurt without sugar
• 1/2 cup of full cream milk
• 3/5 cup of cream

Method

1. Blend blueberry, sugar, lemon juice and cinnamon powder. 
2. Add in the rest of the ingredients and blend.
3. Put in the freezer and freeze for bout 4-5hrs.
4. Remove and blend again.
5. Freeze again.

Lemon Melting Cookies

Recipe from : http://www.taste.com.au/recipes/24586/lemon+melting+moments with a little adjustment to meet ingredients available.

Ingredients

• 200g (1 1/3 cups) plain flour
• 100g (2/3 cup) cornflour
• 225g unsalted butter, chopped, softened (I used bout 180g butter and the rest, olive oil coz out of butter)
• 80g (1/2 cup) icing sugar, sifted, plus extra, to dust (use normal sugar, no dusting :)
• 3 lemons, zested (used two, juice and zest)
• 1 tsp vanilla extract (omitted coz no stock)

Method

1. 1 Preheat oven to 170C. Sift flours with 1/4 tsp salt into a bowl. Using an electric mixer, beat butter and sugar until pale and fluffy. Add zest and vanilla, then gradually beat in combined flours until mixture just comes together.
2. Roll 2 teaspoonsful of dough into balls, placing them on 2 oven trays lined with baking paper. Using a floured flat bottom of a glass, flatten balls to 3.5cm rounds, then, using the back of a floured fork, mark biscuits with tines. Bake for 12 minutes, swapping trays halfway, or until biscuits are light golden. Transfer to a wire rack to cool.

My Own Version of Cucur

Yesterday, I started with the first version, prawn only snd the batter is not so right. Today fid a little modification. This is estimated measurement:

1. 1cup flour

2. 1 small egg

3. 1/4 teaspoon soda bicarbonate

4. 1/4 water

5. Pinch of salt n pepper

6. A handful of chopped chicken n prawn

7. 1 teaspoon of chopped parsley

8. Oil to fry

Mixed everything other than the oil till the batter is gluey like the pic. Use the spoon to drop the batter on the heated oil. Flip after bout a min, medium fire. Fry another min and dish out.

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