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It's been a month i post nothing. Will be back soon with lots of recipe ... .....  ^^  .....  ...

 

Bye, off for dinner ....  HIHI  ....   

Tofu Cake

Tofu in cheese cake is a very well known patisserie, and mushrooming speedily in Japanese restaurant and even local confectionery. But, have you heard about butter cake added with TOFU?

Well, I'm gonna to share this recipe with you today...   :)

Ingredient:

• 150g margarine
• 100g soft brown sugar
• 2 eggs
• 1 block soft tofu
• 100ml yogurt drink (nestle Tropicana flavor)
• 200g all purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda

preheat oven at 180 Celsius. 
cream the margarine with sugar until fluffy!

add beaten egg little by little to reduce curdling.

add tofu and beat well.

interchange add yogurt drink and dry ingredient into batter. Divide in two batches.
NOTE: Do not over mixing the batter!
pour the batter into 8" square tin.

bake in 60mins.

external gold nicely all over the edge. internal so soft and moist AND not GREASY at all!

the only imperfect is the top crust shrink when cooling. i always can't bake a nice golden crust successfully! only once when i line baking paper on baking pan. any advice?

this recipe adapted from book of Baking with Natural Ingredient.

and linked to little thumbs up event which hosted by Mic of Piece of Cake

 

and cook your books event which hosted by Joyce of kitchen flavours
 

Palm Date Mini Pies

 
 i thought i would be able to mold it into moon cake shape. End up, i fail the task. The main reason is because the filling isn't cooked until into a very dry and sticky texture. Anyway, this mini pie is so popular and given a very good compliment among my colleague. Simply perk up my day! 

Filling:

• 350g seeded palm dates
• 100ml water
• 1/2 teaspoon cinnamon powder (replaced to 1 teaspoon of cocoa powder)

1. remove the palm seed. 
2. cook it with water until soft. 
3. blend it into puree in a food processor. 
4. mix it with cocoa powder.

     5. transfer into a saucepan, stir and cook into a very sticky paste. ( i fail this step.)
     6. remove from heat and leave it cool.

Crust:

• 250g all purpose flour + 1/2 teaspoon of baking powder
• 100g butter (replaced to margarine)
• 2 tablespoon sugar (I'm using soft brown sugar)
• 1/2 teaspoon salt
• 5 tablespoon milk

Top coat:

• 1 beaten egg
• sesame seed ( I omit )

preheat oven at 180 Celsius.
combine butter into the flour until crumbly.

add the salt and sugar, then mix well.

add in the milk and mix into a dough.

divide the dough into 15 portion, round up, flatten and wrap up the filling.

glaze with beaten egg.

bake at 180 Celsius for 30 minutes or until golden brown.
let it cool completely on wire rack before serving.

NOTE:

• I suggest to consume it after a day to let the flavor set. Otherwise, the filling will taste cloyingly sweet.

• The crust a tad soggy on second day. I guess the wet filling is the main culprit.

This recipe adapted from book of Baking With Natural Ingredient page 79.

 

I'm also submitting this recipe to Cook Your Book which hosted by Kitchen Flavours.