MY BIRTHDAY

A special day for me!!!! Happy Birthday To Me @-->-- I'm so happy on my birthday, i baked myself a cake " Matcha Green Tea Mousse Cake In Kyoto Style ", make steamboat & grilled chicken " BBQ Chicken Drumstick " :D Hahaaaa.... did anybody cook & bake for yourself on your special day??? The feelings is good.... enjoy it!!!
Invited my neighbour to join. Had a great mini party.

Here's the recipe for BBQ Chicken. I did some changes ( added lemon juice ) on the recipe from the book i bought last 2 weeks. " Chicken Appetit 一百味鸡 "

• 300g drumstick meat ( cut into thick cube pieces )


• green, red or yellow capsicum ( cut into pieces )


• 10 cherry tomatoes


• 1 onion ( quartered & peeled )

Marinade :

• 1 1/2 dried rosemary


• 1 tsp salt


• 1/2 tsp pepper ( optional )


• some lemon juice

1. Mix drumstick meat with Marinade & set aside for 3 hours or overnight.


2. Tread 1 piece of capsicum, 1 piece of meat, 1 clove of onion, 1 piece of meat, 1 piece of capsicum & 1 piece of tomato onto a bamboo skewer or satay stick.


3. Grill at 200c for 15 minutes or until cooked.

My cake!!!! Love it... taste nice & looks beautiful! Do you agree? Hahahahaa....... I mentioned before the book that i like it so much " 100 Desserts " . I followed the recipe exactly. Here, I'm going to share with you guys :D

Cocoa sponge cake :

• 2 eggs, at room temperature


• 60g sugar


• 45g flour


• 1/3 tsp baking powder


• 1 1/2 tbsps cocoa powder


• 1 tbsp cornstarch


• 2 tbsps melted butter

1. Sift flour, cornstarch, cocoa powder & baking powder together.


2. Beat eggs & sugar with electric mixer for 8 minutes.


3. Sift in the dry ingredients. Mix well. Pour in melted butter along the rim of the bowl. Stir well.


4. Pour batter into a 7" cake tin lined with baking paper. Bake in preheated oven at 180c for 20 minutes.

Matcha Mousse :

• 10g Matcha green tea powder


• 2 tsps cornstarch


• 2 egg yolks


• 1 cup milk


• 100g sugar


• 3 tsps gelatin powder


• 1 cup whipping cream

1. In a pot, mix Matcha powder & constarch well. Add in egg yolks, milk, sugar & gelatin powder. Mix well. Put the pot over heat. Bring to boil. Strain the mixture. Leave it to cool.


2. Beat the whipping cream until stiff. Stir it into the custard from Step 1.

Chocolate ganache :

• 80g dark chocolate


• 1/2 cup whipping cream


• some red beans, cooked in water until soft

1. Bring whipping cream to the boil in a pot.


2. Finely chop the chocolate. Pour the whipping cream into chocolate. Stir until chocolate melts & the mixture well blended. Leave it to cool & beat until fluffy & thick.

Garnish :

• 2 tsps Matcha green tea powder


• Dark chocolate ( melt & brush over a chocolate mould, leave to set & unmould )

Assembly :

1. Slice the cocoa sponge cake into 2 layers horizontally.


2. Place 1 sheet of sponge into a cake tin. Pour the ganache over the spaonge. Top with another sheet of sponge. Arrange red beans on top. Lastly, pour the Matcha mousse over the red beans & sponge. Refrigerate until set.


3. Spinkle Matcha powder over the set cake. Garnish with chocolate pieces. Serve.

Hope you like the recipe I shared :D Have A Nice Day!

ANGRY BIRD

Last week was my niece birthday. But we had no time to celebrate for her :( So we decided to celebrate for her on Sunday ( mean yesterday ). Between my eldest sister is coming back too :)
She requested a "Angry Bird Chocolate Cake" I promised i wil make for her :D

So I would like to try a new chocolate recipe from the book i bought " 100 Desserts "
French Hazelnut Chocolate Cake

Luckily it turns out great & taste nice :D heehee...
Here's the recipe :

• 3 egg whites


• 3 egg yolks


• 120g dark chocolate


• 1/2 cup sugar


• 160g butter


• 1/2 tsp vanilla essence


• 90g flour


• 3 tbsps milk


• 2/3 groung hazelnut

1. Finely chop the dark chocolate. Melt over a pot of simmering water.


2. Beat butter & sugar with an electric mixer until creamy. Add egg yolks & vanilla essence. Beat further. Add flour, ground hazelnut & milk. Stir to mix well. Add melted chocolate & mix again.


3. Beat the egg whites until foamy. Add 2 tbsps of sugar. Beat again until stiff. Fold the egg whites gently into the batter from Step 2. Pour the resulting batter into a 6-inch round cake tin lined with baking paper.


4. Bake in a preheated oven at 190c for 30 minutes. Leave to cool & decorate as desired.