Strawberry Ice Cream Layered Cake

MATERIAL

25 egg yolks
3 egg whites
450gm butter
280gm sugar
80gm flour
1 tbsp ovalette
100gm strawberry ice-cream powder
150gm strawberry ice-cream
1/2 tsp rose pink colouring
75gm vanilla ice-cream powder
1/2 tsp yellow colouring
2 tbsp condensed milk

METHOD

1) Beat butter and condensed milk until the mixture turns white and set aside.
2) Beat the egg yolks together with egg whites, sugar and ovalette until mixture is mixed well.
3) Add in the butter and condensed milk mixtutre.
4) Add in flour and mix it evenly.
5) Divide the mixture into half (around 700gm each).
6) Add rose pink colouring and strawberry ice-cream powder into the first half of the mixture.
7) Add lemon yellow colouring and vanilla ice-cream powder into the second half of the mixture.
8) Bake 2 layers of the yellow colouring mixture first and 2 layers of the rose pink colouring mixture alternatively.

POINTS TO NOTES

Change to grill after first layer.

Change the baking speed to high for ONE minute or the mixture will melt.

Fold in the flavoured powder.

Whenever there is air bloating during baking cakes, press it from the side, if it sticks to the presser, means the cake is not baked yet.

For every lapis cake, remember to only press one wayward.

Jam and condensed milk are optional. They could be substitute with butter and spread at every layer.

Mom's cake.

Hello! =)
I will be introducing a local dish known to Bruneian Community as Bingka Susu.
Yes it is yellow as our national flag! I never came across an english name for it.
It is actually quite similar to a custard dish.

Bingka susu is one of the various types of cakes available. The cakes can be made out of cheese, yam, green beans and even durians. It is usually served as afternoon snack time and frequently during weddings or family gatherings. It is best accompanied with a hot cup of tea. Nyums!

Back at home, it is what I come across every time I enter the kitchen on the centre of the eating table. My mum bakes this every day.Yes, every day! Its for business purpose, actually. =) So, every time I miss it I will just have to come down to the kitchen and look for it on the eating table.

Without further due, here is the recipe~ Everyone is welcome to try out this recipe.
Ingredients' list:
5 eggs
2 cups of plain flour
400g condensed milk
400g of evaporated milk
2 cups of custard powder
200ml water

Preparation:
1. Measure all the ingredients accurately.
2. Boil water

1. Insert 5 eggs, condensed and evaporated milk in a mixing bowl
2. Insert the plain flour
3. Mix well

1. Pre-heat oven at 150c

1. Insert the boiled water over the custard powder
2. Stir continuously with a wooden spoon until a thick paste is formed

1. Insert the custard into the flour mixture
2. Mix well by continuous stirring
3. Insert the mixture in a baking pan and bake in the preheated oven

Note:
The cake will be done approximately 20-30minutes.
Ensure to watch it from time to time.

Tadaaa~ The cake is done.

Turkish Lavash

Turkish Lavash is also known as balloon bread or also known as cracker bread. its called cracker bread because of its crispy texture. It is one of the most common breads eaten by Turkish people. Basically, this bread is just like any other bread... just that... it puffs up like a balloon in the oven!! trust me... to look at it puff up in the oven is amazing! below is the recipe for balloon bread. Try it! Be sure that you have a really really good hot oven.

Makes 6 bread

Bread Ingredients:

• 4 tbsp margarine or shortening (or olive oil)
• 2 tsp rapid rise yeast (or 2 1/2 t active dry)
• 1 1/4 c warm water
• 2 tsp sugar
• 3 1/2 c AP flour
• 2 1/2 tsp salt
• sesame seeds (optional)

Equipments:

• Large bowl
• Measuring spoons
• rolling pin
• large baking sheet
• parchment paper
• plastic wrap

Methods:

1) Yeast Proving

1. Add 1 1/4 cup of WARM water with 2 1/2 teaspoon of active dry yeast.
2. Thrn, add 2 teaspoon of sugar.
3. Allow the mixture to sit for at least 15 minutes to fully bloom.
4. Once fully bloom, add the 4 tablespoons of olive oil to the yeast mixture.
5. Mix well.

FULLY BLOOM?? ---> till you can see bubbles on the surface of the mixture

Note: Make sure the oil/fat added to the yeast mixture is NOT hot or you will risk killing the yeast, thus damging the efficacy of the yeast.

2) Dough

1. Mix the salt and flour together.
2. Add the yeast mixture to the dry ingredients.
3. With a wooden spoon, mix the wet and dry ingredients until it all comes together in a round of dough.
4. Grease a deep bowl with some olive oil, place the dough in, cover it with a plastic wrap.
5. Allow the dough to prove for 15 minutes.
6. After 15 minutes, knead the dough for a about 5 minutes. Dough shoud be firm but kneadable.
7. Place the dough back into the greased bowl and allow the dough to rise to about 1hr to 2 1/2 hours. ( time factor may vary depending on how much time you have. A minimum of 1hr will be sufficient enough.)
8. Preheat your oven to 250 degree celsius for 30 minutes before baking.

3) Shaping of Dough

1. After proving, the dough will double in size.
2. Remove the dough and flatten it. DO NOT KNEAD THE DOUGH.
3. Shape the dough into a square.
4. Cut the dough evenly into halves.
5. Ech halves i to be cut evenly into 3.
6. Form these dough into balls and cover the doug balls with plasic wrap.
7. Allow them to rest for another 15 minutes.
8. Take each dough and make a disk ( a round) with it using your hands or a rolling pin.
9. Place them back in a bowl and cover.
10. Place a flattened dough round on a pastry board and roll it out by turning and flipping it our from side to side.
11. The dough should not be sticky, if it is, use a bit of flour.
12. Keep rolling until it is very thin.
13. Optional : you can sprinkle some sesame seeds over the surface and roll the seeds into the surface of the dough. ( this will prevent the sees from popping off.)

4) Baking of Dough

1. Transfer the flattened dough to a greased pan.
2. Bake them one by one ( they need space to puff up properly, they should be baked in the middle of the oven)
3. It takes about 8 minutes to bake them. ( they will remain whitish and will be golden in some spots)

Note: Do not over bake them or they will become too brittle. As you bake, the breads will bubble in certain areas.

ENJOY BAKING YOUR LAVASH!!

Warmest greetings!! =)

Hello Everyone, Especially our fellow CSTs, Madam Kalpana and Miss Azlina! =D
Cooking Heroes are here to rescue you from unappetizing foods!

Welcome to our cooking blog!

This blog is managed by Hidayah, Ira and Farah.
Look around the blog; enjoy trying out the dishes posted here.
Count your calories and please don't feed the fishes!

ps. Calling for Siti... I dreamt of curry puff last night, hehehe.