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Saturday, January 22, 2011

Fresh Cream and Fruit Cake



Fresh Cream and Fruit Cake (6")

This is a popular type of cake for gifting!

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DessertzHouse

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Howto & Style

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The Simplest and Easiest Mango Pudding



The Simplest and Easiest Mango Pudding
I have been eating these for days, I cannot stop eating them! I absolutely LOVE mangoes!! haha...
This is so simple to make and it will please many of your family and friends.

The pudding will look more nice in small cups BUT I got lazy and just made one BIG pudding!

I find that this is a very simple way to make a pudding. You can always change it to a strawberry pudding or something that you like.

hehe...OH! If you like the pudding to be more solid, add less full cream evaporated milk (approx 200ml).

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xoxo
DessertzHouse

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Howto & Style

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Wednesday, January 12, 2011

How to Make Red Bean Filled Mochi (Ang Ku Kueh)

Hong Kong Egg Tart (Dim Sum)



DessertzHouse | October 09, 2009 | 242 likes, 7 dislikes
READ ME!!!!

Hong Kong Egg Tart
(makes around 12 egg tarts)

Ingredients fo butter pastry
100g butter
200g plain flour
1 egg
50g sugar

Method for butter pastry
Pre-heat the oven to 160 degrees celcius
1) Mix butter to the flour and sugar mixture
2) Add egg
3) Knead it into a dough (you might need 1-2 Tbsp of water to make it into a dough)
4) Press the pastry into the moulds gently using your two thumbs. Try not to have a thick pastry bottom.
5) Punch holes into the pastry

Ingredients for egg filling
100ml water
80g sugar
3 eggs
100ml milk
Method for egg filling
6) Melt water and sugar together
7) Add milk and eggs, beat and mix well
8) Sieve the mixture two times to get a smooth egg filling
9) Pour the egg filling into the pastry moulds
10) Bake it in the oven at 160 degrees celcius for 15-20 minutes. The egg should still be wobbly ( you don't want to overcook it!)

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E-mail: DessertzHouse@gmail.com

xoxo
DessertzHouse

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Howto & Style

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Tiramisu Charlotte Cake



If you look closely, the kitchen and my kitchenware is completely different. Yes, I recently moved back to HK, and I have been trying to settle down. This is why I haven't been uploading any videos lately.

I was taught by my brother to make Tiramisu but I have made some slight changes to it.

Here are some extra tips
1) I like the final filling layer for the cake to be slightly a bit more than the other layers.
2) The ribbon is great for decoration when gifting
3) I used 36 sponge fingers
4) This cake was done by using a 20cm springform tin

Contact me through:
Facebook: http://www.facebook.com/pages/Dessert...

Twiter: http://twitter.com/DessertzHouse

E-mail: DessertzHouse@gmail.com

xoxo
DessertzHouse

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Howto & Style

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Tuesday, January 11, 2011

Basic Cake Ball Pops

Basic Cake Ball Pops

Video Recipe: Tiramisu



Chef Keith Snow from http://www.HarvestEating.com shows how easy it is to make this Italian dessert favorite.

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Video Recipe: Panettone Bread Pudding



Chef Keith Snow from http://www.harvesteating.com creates an Italian holiday dessert.

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Sunday, January 9, 2011

Friday, January 7, 2011

Caramel Custard



Caramel Custard - Caramel Pudding - Steamed Caramel Pudding Recipe
This easy-to-make pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India) and the Anglo-Indians.

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Caramel Apple Pie - The Best Apple Pie Ever!



Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

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How to make a lattice top pie crust



We thought lattice pie crusts required engineering or geometry skills, but it turns out all you really need is a ruler and nerves of steel 'til you get hang of it. Lauren Chattman from Pillsbury shows us the secret of how to make a gorgeous lattice top pie crust.

How to make a lattice pie crust

Traditional lattice weave
1. First, let the refrigerated pie crust soften on the counter for 15 minutes, so that its easy to work with. Then roll it out onto the countertop. It shouldnt be sticky, so no flour is needed.

2. Using a ruler, mark off the crust every ½ inch to ¾ of an inch.

3. Using the ruler marks as a guide, cut the pie crust into strips with a pairing knife.

4.Starting from the outside of the sliced pie crust, pick up one strip (the shortest one) and lay it down across one edge of the pie. Selecting every other strip, place them across the pie in one direction with a 1/2 space between each strip.

5. Now for the weaving part: The next set of strips will be facing perpendicular to the first set. Again start at the edge, and as you lay it across the pie, lift every other strip from the first set so the new strip goes over and under every other one. Continue this over and under pattern as you lay down the remaining strips across the pie.

6. Finish off the crust by rolling the edge under. If there are any overhanging pieces from these strips, you tuck them right in.

7. To scallop the edges, push your index finger in between two other fingers to get a crimped edge all the way around. Think push rather than pinch to get the best look.

8. Before baking, place a pie shield or aluminum foil strips on top of the pie crust edges to prevent burning. Remove them 15 minutes before the pie is finished.

Quick & Easy Lattice
A simpler alternative to the traditional lattice weave is to place every other strip across the pie in one direction, then place the remaining strips on top in the opposite direction. This way, you can save time by not weaving every strip. Once baked, the quick & easy lattice looks nearly as gorgeous as the traditional method.

Keywords:
lattice pie crust
lattice top crust
how to make a lattice crust
how to make a pie crust

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