Red Bean Coco Cake 紅豆可可蛋糕 (flourless無麵粉)

Im a redbean lover.

I ❤ redbean icecream potong the most (made tis before),  and redbean tongsui with tongyuen is always the best dessert for me.

Since im controlling my diet and my daily  calorie intake, i decided to make this redbean cake, but flourless and butterless, i was so happy to have found the recipe on internet but i did adjust some ingredients (original recipe used red kidney bean but i use redbean paste, i reduced cocoa powder and vanilla extract, use virgin coconut oil instead of butter,  and i omit bicarbonate soda and salt too),  luckily, it turns out superb... yummyyy...

I had my sis and brother in law as white mice as they pop up the very right timing (just 10 minutes after the oven ❝ding❞), well i cant hide the beautiful aroma in my house too (",)  both said ❝好吃❞

Ingredients:
⭐400g redbean paste
⭐5 eggs (2 eggs in a bowl & 3eggs in a bowl)
⭐1/3cup cocoa powder (43g, but i used 30g only since im using redbean paste not kidney bean)
⭐1/3cup virgin coconut oil (110g) 
⭐1/2cup sugar (64g but i used 60g)
⭐1tsp vanilla extract
⭐1tsp cinnamon powder
⭐1tsp baking powder
⭐1tbsp water

Method:
1) Preheat oven to 170 degrees Celsius
2) Grease a 20cm round cake tin, but lazy mummyyummy use square cups (no need wash ar)
3) Combine rebean paste, water, vanilla extract, coconut oil and 2 eggs in a food processor or use mixer. Mix until smooth and aerated.
4) Add remaining ingredients and mix until well combined.
5) Pour into lined cake tin and bake for 30 minutes (cupcakes) - 50 minutes (cake tin).

Keep an eye on the cake so it does not overcook. Different oven has different "character" 

The cake is moist inside, and extra yummy the next day, enjoy ❤❤

Mrs Lim's rose redbean mooncake (ribena snowskin) 林太の玫瑰紅豆利賓納冰皮月餅

16th September

redbean original snowskin mooncake ＆
redbean ribena snowskin mooncake &
redbean coco snowskin mooncake  

紅豆冰皮月餅 ＆ 紅豆利賓納冰皮月餅 & 紅豆可可冰皮月餅

Baked Cheese Bun & Redbean Bun (with muffin tray)

I used to steam mantau/flower bun, but this time, i had tried oven-baked bun with original recipe titled: 40minute Cheese Bun.

Yes, 40minutes recipe but i have used almost an hour, as i was slow in preparing the ingredients, slow in stuffing my buns, slow in doing the egg wash, etc.

I followed the method to use a muffin tray. The blogger never show how her bread look like after taken out from the tray, but i guess that is how a muffin-like bread is made, haha......

I have been hesitating to do bread as most of the recipe needed long waiting proofing time + kneading time (as i have no bread maker), but with this 40minute recipe, definitely something i will do again, and again (",) 

The extra dough allowed me to have made this lil cutie, its palm size, very cute right ^____^

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3.5cup bread flour (i use pau flour) 3.5杯包粉

280ml water 280ml 水

2tbsp instant yeast 2湯匙酵母

1/4cup sugar 1/4 杯糖

85ml oil (i used virgin coconut oil) 85ml油，我用virgin coconut oil

1.5tsp salt 1.5小匙鹽

1 egg 雞蛋

Filling: cheddar cheese and redbean paste 芝士切成絲，紅豆泥

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Method:

1) mix water, sugar, oil, and yeast together, and let the mixture rest for 15minutes 混合水，糖，油，酵母。靜置15分鐘

2) after 15minutes, add in flour, salt, and egg 加入粉，鹽，雞蛋

3) i have no bread maker, so i hand knead for around 10-15minutes 我沒有麵包机，用手搓揉10-15分鐘

4) divide the dough into 24 round balls 分24份稍為搓圓

5) use a rolling pin roll out the divided balls 把搓圓的面團杆開

6) put in grated cheese / redbean, seal the hole by pinching them nicely 放些芝士絲或紅豆泥

7) put all in a muffin tray 放入muffin 盤

8) cover with a damp cloth for 10minutes, preheat oven at 200°c 用濕布蓋好10分鐘，預熱烘爐200°c

9) after 10minutes, brush bun's top with egg, sprinkle some cheese on top for cheese buns, and sprinkle some black sesame on redbean buns 過了10分鐘，面包刷上雞蛋液，芝士麵包灑上芝士絲，紅豆面包灑上黑芝麻粒

10) bake for 12minutes or until the top shows golden brown 烘12分鐘或至面包頂呈金黃色

✌✌✌✌✌✌✌✌✌✌

Hubby love these bread so much and ate 4 in a row, giving me a heavenly-satisfied look after each bite of the buns ^______^

✌✌✌✌✌✌✌✌✌✌

The cheese bun 芝士麵包

The redbean bun 紅豆面包

Green Tea Red Bean Cheesecake (no bake) 綠茶紅豆芝士蛋糕 (免烤)

Alright, time to try again a no-bake cheesecake.

Since my first no-bake mango cheesecake failed due to lumpy gelatin inside the cake, i have only done another two no-bake cheesecake:
1) no-bake chocolate cheesecake, nice, no gelatin needed
2) a very nice Tiramisu, yes, it is indeed very very nice, me and hubby love it so much, yup, no gelatin needed too.

So now, is a challenge for me again, a no-bake cheesecake (with gelatin), heheh, this may sound stupid to some of you, but, but, i seriously phobia with those lumpy gelatin i had with my first no-bake cheesecake maaa (～o～)

Biscuit Base:

~ 100g digestive biscuit 消化餅乾

~ 50g melted butter 牛油

Press the biscuit base into a 7" square baking tin (removable base), refrigerate♥ 把碎餅乾加牛油壓入7" 蛋糕盤 (可脫底的), 然後放進冰箱

Cheesecake:

~1g redbean paste 紅豆泥

~ 250g cream cheese 奶油乳酪

~ 250ml whipping cream 淡奶油

~ 50g castor sugar 幻糖

~ 1.5tbsp gelatin (看圖) 

~ 60g water 清水

1) Mix well cream cheese and sugar

把奶油乳酪+幻糖，混好

2) dissolve gelatin in water, by using double boil method 

把gelatin + 水，隔熱水煮溶解

3) mix well 1 & 2 

把1 + 2 混合

4) beat whipping cream till soft peak formed

把鮮奶油打至有軟勾

5) fold the whipped cream into the well mixed cream cheese mixture

打好的鮮奶油用折疊式的參入奶油乳酪混合物

6) mix in 3/4 of the 100g redbean paste

把4/3的紅豆泥參入

7) pour the mixture into the biscuit base baking tin

倒進剛才冷藏好的餅乾蛋糕盤

8) sprinkle the remaining redbean paste on top

chill for at least 4hours

在上面灑上剛才剩下的紅豆泥，然後冷藏最少4小時以上

9) sprinkle some green tea powder before served

蛋糕拿出，灑上綠茶粉，享用

♥•♥•♥•♥•♥•♥

不會翻譯gelatin, 請看圖 :) 

Digestive biscuit + butter

Cream cheese + sugar

Double boil to dissolve gelatin + water

Dissolved gelatin + cream cheese mixture

Very soft, love it (",) 

Beat the whipping cream

100g redbean paste

The mixed cream cheese mixture + 3/4redbean paste pour into baking tin

The remaining redbean paste

Sprinkle green tea powder after chilled

Hows my cake?

好吃囉，哈哈 (∩_∩)

切開會有更多紅豆，如果很喜歡紅豆，妳們可以放多過100g...

(∩_∩)

上海月餅 Shanghai MÖÖncake

上海月餅，哈，收了食譜一段日子，再過兩天就是中秋節，而且今晚中妹要在她新家搞個中秋聚會，所以，我終於在昨夜動手做了。

本來很想弄千層酥，超想弄的，但我沒有買芋頭，買了也會很懶惰弄熟，也有想到裡面可以放白蓮蓉啊，或是紅豆沙之類的，但昨夜啊，我竟然忙到。。。半夜1點多才開始動手！那時的我真的很累，有點想不做哩，因為隔天要8點起身啊。結果，弄到半夜3點多才能上床睡覺，眼睛蓋上了，卻用了很久的時間才真正入睡zzzzzz...

Ingredients:

❀75g 面粉 plain flour

❀25g 糖粉 icing sugar 

❀12g 奶粉 milk powder (i used soya powder) 

❀6g 蛋黄粉 custard powder (i used corn flour) 

❀1/4tsp 发粉 baking powder

❀25g 白油 shortening 

❀12g 菜油 vegetable oil (i used corn oil) 

❀1/2粒 鸡蛋 egg

白莲蓉&紅豆沙馅料 (搓圆，各30g）white lotus & redbean for filling (shape round, 30g each)

Method：

1）把所有粉類，混合均匀。Mix all powder and flour

2）再把白油，菜油及鸡蛋依序加入面粉里混匀。Follow by shortening, vegetable oil, and egg.

3）把面团分成8份小面团 (30g), 再把馅料 (30g) 包入，搓圆，排放在烤盘上。Separate into 8 portion (30g each),  and wrap in the filling (also 30g each). Roll into a ball, put on a baking tray.

4）掃上蛋液，再以黑芝麻做装饰。Spread some egg yolk on each mooncake, and sprinkle some black sesame on top. 

5）烘爐预热后，以180度烘约20分钟或呈金黄色即可。Bake in a preheated oven at 180° for 20minutes, or until golden color. 

♥♥♥♥♥♥♥♥♥♥

Black Sesame Redbean Mooncake (snow skin) 黑芝麻紅豆冰皮月餅

很開心第一次做冰皮月餅，hubby 說好吃，明天會帶給家人試試，希望大家會喜歡。我特地選黑芝麻因為mom in law 不能吃有奶的食物，而且黑芝麻也是健康的選擇。下次我會嘗試matcha 抹茶，也就是green tea 綠茶的。

♥♥♥♥♥♥

Ingredients: 

❀75g ko fun 糕粉

❀85g icing sugar 糖粉

❀20g black sesame powder 黑芝麻粉

❀15g shortening 白油

❀100ml cold water 冷水

❀One pack redbean paste

Method:

1) mix all ingredients together

2) mix well until dough is formed

3) knead the dough until its abit elastic

4) put in fridge for 30minutes

5) weigh the snow skin around 30g

6) weigh the redbean paste around 20-25g

7) wrap the redbean paste with snow skin

8) press it into mould (sprinkle some ko fun into mould, easier for mooncake to be taken out from the mould)

9) press few more times before take out from mould

9) keep in fridge for few hours, enjoy ❣

♥♥♥♥♥♥

Note:

❀The weight of snow skin and filling depends on mould, gotto try one piece before weighing the rest of the snow skin and filling. Just make sure the filling is 5-10g lesser than the snow skin