♥ Pumpkin Crème Brûlée ♥

Price in HK Dollar

Fall is the perfect season for pumpkin desserts. It has yet been pumpkin pie or pumpkin bread anymore. It is the Brulee Pumpkin Pie! Also known as pumpkin creme brulee! Don't hesitate and spice up your Halloween season with cinnamon, ginger, cloves and many more!

• Best to store in refrigerator as much as possible.
• Sold in aluminium foil tin

Comment below, or email me to make an order now!

With all my love <3

Share:

♥ Mini Pumpkin Pie ♥

Fall! Pumpkin is in season and there are enormous stock of pumpkin puree at the supermarket. I always want to make something pumpkin-ish in the Halloween season but seldom find puree at my nearby grocery store. (in addition that my father hates pumpkin) 

Finally, I have a chance to visit an international supermarket and found 2 leftover cans of pumpkin, which got me the idea to make some pumpkin miniature tarts and also .... (next post)! I eliminated the traditional pie crust, and withdrew the idea of using graham cracker crusts, replacing it with a perfectly matching gingersnap crust. Spice it up with pumpkin and the recipe below!

Adapted from LIBBY's recipe
Make 8-9 3'' tart tins
You'll need:

1 1/4 cups gingersnap cookie or ginger thin crumbs

1-2 tbsp butter

1/2 tsp cinnamon + 1/2 tsp sugar

3/4 cup caster sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground cloves (or nutmeg)

2 eggs, at room temperature

1 can (15oz) pumpkin puree (not pumpkin pie filling)

1 can (12fl. oz.) evaporated milk

How to make miniature pumpkin pie:

1. Preheat oven to 200 C. To prepare tart crust, mix crust ingredients together and press into tart tins with hands. Set aside.
2. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin puree, spice mixture. Gradually stir in evaporated milk.
3. Pour mixture into individual tart tins.
4. Turn preheated oven down to 160 C and bake for 40-45 minutes, or until toothpick inserted near centre comes out clean.
5. Cool on wire rack for at least 2 hours and place in refrigerator until serving.
   (Very important to let them cool down before chilling, otherwise the crust will turn soggy.)

With all my love <3

Share:

♥ Preserved Beancurd Cheesecake 腐乳芝士蛋糕 ♥

Price in HK Dollar

Preserved beancurd (腐乳) is known as the Chinese cheese. It is usually used to complement a vegetable as savoury dish. Today, I integrate this traditional Chinese cheese into our American cheesecake, the flavor is unexpectedly overwhelming. Try it now!

• Only available in 6 inches cake.
• Best to store in refrigerator as much as possible.

Comment below, or email me to make an order now!

With all my love <3

Share:

♥ Japanese Castella Cake ♥

Adapted from justonecookbook
Make 2 loafs
You'll need:
6 large eggs, at room temperature
1 cup caster sugar
1 cup + 2 1/2 tbsp bread flour
5 tbsp regular honey + 2 1/2 tbsp warm water
1 tbsp regular honey + 1/2 tbsp warm water

How to make your castella cake:

1. Prepare your baking pans by cutting parchment paper to properly fit the pan. Spray loaf pans with non-stick cooking spray and spread evenly with pastry brush. Put parchment paper in pans and set aside. Make sure paper sticks to pans perfectly.
   (You can also use a square pan if desired)
2. Preheat oven to 160 C. 
3. Sift bread flour (I found it once is enough). 
4. Add 2 1/2 tbsp warm water to honey and whisk well.
5. Crack eggs and with a stand mixer or hand-held mixer, whisk until combined. Add sugar, and beat on high speed until pale yellow and volume of eggs increased about 4 times. The texture should be thick and fall in ribbons.
6. Add honey mixture and whisk to combine.
7. Add bread flour at three separate times by 1/3 cup each. Whisk for 15 seconds for each addition and do not overmix.
8. Pour batter into pans about 80% full and using skewer, draw zigzag line to remove air bubbles.
   (Drop your mixing bowl on counter can help remove extra air bubbles.)
9. Level batter in each pan, and drop pans on counter to future remove air bubbles.
10. Bake for 35 minutes until golden brown and toothpick inserted in the center comes out clean. 
11. Leave in the oven for a few mintues and keep oven door ajar to allow sponge to flatten itself.
12. Mix honey with warm water and brush the top of the cake generously with pastry brush.
13. Invert your loafs on plastic wrap (top facing down), gently peel off the parchment paper and wrap the cake well.
    (This keeps it moist and stay in shape.)
14. Place in refrigerator overnight. To serve, slice off sides of cakes and cut into 1 inch thick slices.
15. To store, wrap individual pieces with plastic wrap and freeze up to a month or keep in fridge up to 5 days.

With all my love <3

Share: