Dark Chocolate Mousse

Bake my dark chocolate mousse cake yesterday, following a recipe from a book borrowed from the library.
 
Will upload photos a little later.

Like a slice after looking at it ?
If so then I passed. Or maybe pass on photography !!!

Just kidding.
The mousse end up a little sandy, need some more improvement.

Hopefully, I can figure out what wrong with the mousse so that I can bake one for my husband's birthday.

To update.....

Chinese Carrot Cake

Ingredients: 

950g White Radish / Daikon

560ml Water 

300g Rice Flour 

1 tsp of Dried Shrimp 

1 pc of Chinese Sausage 

Optional Item 

3~4 pcs Dried Mushroom 

1 carrot

Seasoning:- 

1 tsp Chicken Powder 

1.75 tsp Salt 

a dash of Pepper 

2 tsp of Corn starch 

Method : 

Soak Dried Prawn in water 

Shred the White Radish / Daikon and Carrot 

Diced the Chinese Sausage 

Drain and chop the Dried Shrimp 

Heat up some oil in a pot Add Dried Shrimp and Chinese Sausage 

Fry till fragrance

Add Carrot and cook for 2 mins 

Add White Radish / Daikon and cook till translucent 

Add all dry ingredient in a mixing bowl, 

Rice flour, Corn Starch, Salt, Pepper & Chicken Powder 

Mix it up 

Then Add Water and mix well. 

Pour it through a mesh to make sure there are no lumps

Pour it onto the fried Carrot and stir till it thicken 

Oil a bowl and pour the above into it 

Steam for 45 to 60 mins

When ready it can be cut and serve as Steamed Carrot Cake 

or 

Let it cool and keep it in the fridge for one day, then cut it up to pan fry.

Pan-Fried Carrot Cale

2nd lot of Carrot Cake 

  

Har Kow

Before steaming

After Steaming

After Steaming

Ingredients:

Dough
1 cup of wheat flour
1 tbsp of potato starch
1/2 tsp of salt
1/2 tbsp of oil
1 cup of hot water ( Add filtered carrot juice or vegetable juice for a orange or green har kow)

Fillings
10 pcs of Prawns
2 pcs of water chestnut

Seasonings
a pinch of salt
a pinch of sugar
a pinch of mushroom powder
a little sesame oil
100g of stock

Method :
Filling

1. Cook the seasonings in a pot. Thicken the gravy with some corn flour mixed in water. Remove and set aside
2. Shell and wash the prawn.
3. Peel and dice the water chestnut
4. Mix filling with seasoning

Dough

1. Place wheat flour and potato start in a mixing bowl
2. Add some of the hot water slowly and stir with a chopstick. Continue till you finish using the hot water.
3. Add salt and oil into the dough and mix
4. Knead the dough
5. Divide into portion
6. Grease knife and work bench
7. Press each dough portion into a round and flat pastires
8. Grease the knife and work area after each attempt

Combine

1. Add filling and pleat it up.
2. Put it on a greased plate 
3. Boil water in a steamer
4. When the water is boiling, put in the plate of har kow and steam for 5mins.

Serve

Egg Tarts

Having watched a video on the making of Cantonese Egg Tarts, though that it would be a good recipe to try as a start, since my husband and child both love egg tarts.
Remember that time when we were in Hong Kong and we bought some egg tarts. Eating those piping hot egg tarts under the cold temperature was such a marvelous thing to do.
After a few attempts at baking, this is finally a successful try. My first attempt was quite burnt, as I used a small toaster with no temperature control. Then, there was another that was too sweet. Finally, I have it all right. It looks better and taste good for an amateur like me.

Egg Tarts

Cantonese Egg Tarts Recipe :

Ingredients of crust:

• 225 g plain flour
• 125 g butter
• 55 g icing sugar ( I used 40g but may try lesser amount)
• 1 egg, whisked
• a dash of vanilla extract

Ingredients of custard:

• 3 eggs
• 110 g caster sugar
• 225 g hot water
• 85 g evaporated milk
• 1/2 tsp vanilla extract

Method (making crust):

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (making custard):

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

1. Preheat oven to 200 deg.C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.