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Archive for the ‘Dessert’ Category


Finally I can make use of the bubble waffle maker that my brother brought for me all the way from Asia.  I always make western waffles for sunday brunch, but the crispiness of the outer bubble waffles and the softness inside like a cake makes these more superior than a regular waffle. Even though my first trial of making these waffles was not very successful due to technical inexperience, the taste of the batter was pretty good, very close to the ones you can buy outside.  Especially the last 2 waffles was inspired by the local Bubble Queen cafe, which I added black sesame powder to enhance the flavor.  You need to master the heat setting, the cooking time, and the amount of batter needed to fill up the mold in order to make the perfect bubble waffles!!

The perfect bubble waffles should be crispy outside and soft and airy inside.

The perfect bubble waffles should be crispy outside and soft and airy inside.

INGREDIENTS:

  • 120 gm all purpouse flour
  • 20 gm custard powder (first trial was 15 gm, but a friend suggested more custard powder)
  • 30 gm corn starch
  • 1+1/2 tsp baking powder
  • 2 eggs
  • 110 gm sugar
  • 55 gm evaporated milk (I used 25 gm skim milk powder + 30 gm water)
  • 150 gm water (or a little bit more if you think the batter is too thick after trying a couple batches on the fire)
  • 1-2 tbsp oil
  • (will try to add 1/4 tsp of baking soda next time to see if it will increase crispiness – the ones were okay crispy already, but only when it’s freshly cooked and crispiness goes down quick after 4-5 mins )

DIRECTIONS:

  1. Sift all the dry powders / flour into a bowl.
  2. Beat eggs and sugar together, then beat in evaporated milk till well mixed.
  3. Add in flour mixture and water alternatively into the egg mixture.  Add the oil last and leave the batter for 1 hour.
  4. Use medium fire to heat both sides of the bubble waffle molds.  Brush a layer of oil onto the molds.
  5. Pour batter all the way to the bottom mold (most recipes would say only 80% full).  Lock with the top mold then flip, and cook for 1-2 mins. Cook the other side for another minute and use a fork to check if it’s done.
  6. Lift from the mold using a fork and let cool for a couple minutes on a rack so the outside of the waffle would be crispy.  Serve immediately.

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I bought a pack of Valrhona chocolate from Europe months ago.  Guess what, it sits till it has expired last month again!!  It’s one of the most expensive chocolate I have ever bought (like $10 Euro for a pack of 250 gm).  Anyways, I’m treating my guests with Valrhona chocolate lava cake.  The recipe was combined from a few recipes I had read, but so far this version is fool-proofed and take no more than 30 minutes to finish.  With just simple decoration, you can definitely impress your guests (icing sugar, toasted coconut shreds is my favorite).  Mom just picked some “organic” blueberries from her backyard.  Even they were tiny in size, they were surprisingly sweet (considering this is already end of September, all fruit harvest should be over by now)!!

Lava cake is still my husband’s favorite homemade dessert.  You need a big scoop of vanilla ice cream to pair with the oozing chocolate center.  After every dinner with this dessert, there would be at least one guest asked me for the recipe.  Here I’m sharing with all of you:

Chocolate Lava Cake

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I have this old book dessert that I failed every single dessert I tried when I was young.  Now that I have more baking experience, I decided to give it one more try.  I came across three different souffle recipe, again all are so different.  This time I followed almost exactly what this book taught, except I had a little bit less butter, changed plain flour to cake flour to make it lighter, and just substituted Grand Mariner with Cointreau (just happened to have only a tiny bit of Cointreau left and I have the same liqueur chocolate at home!  Great for photo decor).

Cointreau Liqueur Souffle

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