Oreo Chiffon Cake

 

Ingredients

6 egg whites

60g caster sugar

1 tsp cream of tartar

80g cake flour

1 tsp baking powder

14 pcs oreo biscuits (removed cream, lightly crushed into small pieces)

6 egg yolks

30g caster sugar

50g extra light olive oil/canola oil

80ml milk

 

Method

1. Preheat oven to 160C.

 

2. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (I just poured in the sugar and cream of tartar together)

 

3. Sift the cake flour and baking powder, mix well.

 

4. Whisk the egg yolks with the 30 grams of caster sugar, until the sugar completely dissolves. Stir in the oil, bit by bit, until completely combined. Add the milk and stir well.

5. Sift the flour mixture into the egg yolk mixture, in three batches. Combine well.

 

6. Fold-in the beaten egg whites with a spatula and gently combined well. Add in oreo biscuits crumbs.

 

7. Pour the batter into the cake pan and bake in the preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find the cake surface gets browning, reduce heat to 150C. Continue to bake until cooked through. A needle comes out clean when inserted in the middle.

 

8. Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely.

 

Mini No-Baked Cheese Cake

Recipe:-
The base
200g McVities Digestive Biscuits (8-9pcs)
80g Unsalted butter
50g Icing sugar

1. Crush all the biscuits till it become almost like sand texture (crumbs) and mix it with the icing sugar.
2. Melt the butter. Pour the butter into a mixing bowl together with biscuits crumbs. Mix it well. (add more butter if the mixtures are too dry)
3. Compress it evenly on the base of the cupcake mould. Put in the fridge for at least 1hour or till it is hardened.
4. Make some small holes all over the base using a fork (this is to ensure the cheese sticks to the base).

The Cheese content
500g cream cheese (I used Philadelphia brand) 
1 cup of fresh yogurt (your desired flavor)
150g (or 1/3 of a small tin) of sweetened condensed milk
8 teaspoon of gelatin powder, with 200ml water

**using a small size cupcake mould (5cm diameter), made about 50 mini cheesecakes

Methods
1. Let the cheese cool down to room temperature. 

2. Pour the water into a small pot and heat up under low heat. Then, pour the gelatin powder into the pot and stir it thoroughly until melted. The end product is a very thick and sticky gelatin mixture. Set aside for use. 
***if you are using only 50% of the ingredients, then put 4 tsp of gelatin powder with 100ml water***
 
3. Using an electric hand mixer, blend the cheese well to make it soft.

4. Next pour in the sweetened condensed milk and mix it well. Then pour the yoghurt in as well. Blend it well and thoroughly.

5. Quickly pour this gelatin mixture into the earlier cheese content and then mix it well.

6. Finally, pour the final cheese content into the earlier prepared cupcake mould. Decorate as desired.

7. The cheese cake should remain in the fridge for at least 2 hours (or overnight) before consuming. Enjoy!

Happy 1st Birthday to MARSHEL PTY LTD

On 17.8.15, we celebrated our first year of business operation. It was not an easy journey but once again, our mighty God know our needs. When we first came over to Brisbane, we tried looking for jobs but no luck. Then, God made a way for us. Hubby saw this business opportunity from the newspaper and after much research, we bought over the business and Ta-Da, one year had passed and it was a blessed one.

It was pretty excited as it was our first time becoming Mr & Mrs Boss, haha...We need to set up a company in order to run the business. Hubby came out with this fantastic name - MARSHEL PTY LTD, which was the combination our names, MARk & SHErene + Lee/Lin. And our Accountant advised us to run the business as a family trust..so Hubby came out with another brilliant name, WOODSEED (木子 = 李） Family Trust. 

Many of our friends were very curious about what we have been doing in Australia as a living. So I think I shld blog it and direct them to my blog for more info. (too lazy to explain 'N' times, :P )

Q: Hey Mark, heard you are doing business now in Brisbane. What business are you in?
A: It's a bread run business, ie, bread delivery, Roti Man..haha

Q: Wow..from an engineer to Roti Man..180 degree change! Your wife bakes and you deliver?
A: Oh no..we got our supplies from a regional bakery based in Gold Coast. My wife can't bake so many. I deliver more than 300 breads a day!

Q: So you need to travel to Gold Coast to get the breads?
A: No. I go to the depot which is about 15mins away from my house to collect the breads. Then sort them out according to the customers' orders and start delivering. There are more than 400 varieties of bread and pastries! White/Meal/Multigrain bread, Hotdog rolls, Hamburger rolls, croissants, danish, pizza base, tortillas, muffins, dinner rolls, ciabatta etc..

Q: Who do you deliver to?
A: 2 major supermarkets - Woolworth and Coles, then snack bars and cafe. Gotta make about minimum 30 stops per day. 

Q: Wow..making big money!
A: Hard job my friend. I work odd hours and I drive a truck now, haha! Wake up 12.45am, and come home around 9.30am, sometimes 12pm (busy days). Then will sleep again in the noon till dinner time and sleep again around 8.30pm and the cycle starts again. 7 days job!

Q: So, how did the customer make orders?
A: My wife helps me with the ordering. They will call everyday to make orders for the next day. Then, my wife will compile all the orders and call to the bakery to order all the breads required.

Praying for another fruitful year ahead!

Butter Cake

Ingredients
230g Salted Butter, room temperature
4 egg yolks
150g caster sugar
200g self-raising flour, sifted
60ml fresh milk
1 teaspoon vanilla extract
4 egg whites
50g caster sugar

Instructions 

1. In the bowl of a mixer, cream the butter and sugar until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

2. Add the egg yolks, one a time and beat it in before adding the next. Beat in the vanilla extract. 

3. Fold in half the flour.

4. Add the milk and mix. Add the remaining flour and fold until just incorporated.Scrape the bowl and give the batter one final mix. Set this aside.

5. In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar, whisking all the while. Whisk this until stiff peaks form.

6. Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in. Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.

7. Pour this into a lined and greased 8×8-inch baking pan.

8. Bake at 170°C for 45 minutes.

9. When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!!

adapted from here

Shepherd Pie

500g lean lamb minc

4 large potatoes (800g)

1/4 cup light milk (60ml)

1 tbsp butter (25g)

2 cups mixed vegetables, diced (280g)

1 x Masterfoods Shepherd's Pie recipe base

150ml water

1. Preheat oven to 200C.

2. Cook potatoes in water until tender, drain. Melt butter in pot, add in mashed potatoes, milk and salt. Stir until dry. Set aside.

3. Place mince in fry pan, cook until brown. Add in mixed vegetables, recipe base and water. Gently simmer for 10 mins.

4. Place mince mixture in an ovenproof dish, then potato mixture on top. Bake for 20mins or until golden brown.