Sunday, September 19, 2010
Makes 12-15 large cupcakes, adapted from Cakes & Sugarcraft Magazine, Autumn 2010, Children's Seaside Project
115gm (4oz) margarine
115gm (4oz) caster sugar
2 large eggs
115gm (4oz) self raising flour
1. Preheat the oven to 180 degree celsius.
2. Allow the margarine to soften, then place into the mixing bowl with the sugar, beat with a wooden spoon until the mixture is light and fluffy.
3. Beat the eggs with a fork, then gradually add them to the mixture, beating consistently to prevent the mixture from curdling. Once all of the eggs has been added, add the vanilla essence.
4. Sift the flour over the mixture and fold in gently with a metal spoon, making sure all of the flour is combined without knocking the air out of the mixture.
5. Place mixture into cupcake case until they are 3/4 full.
6. Bake in the oven for 12-15 minutes. When the cakes are golden and firm to the touch, carefully remove from the oven, and leave it to cool.
I have always like to have lemon to flavour desserts, be it cheesecake, ice cream, cupcakes or cookies.
It is refreshing, and adds a happy note to all desserts, and to all occasions.
So here it is, enjoy!
(adapted from Cakes & Sugarcraft magazine, Autumn 2010, Children's Seaside Projects)
220gm (7 3/4oz) plain flour
1/4 tsp salt
30gm ( 1oz) semolina
125gm ( 4.5 oz) butter
125gm ( 4.5 oz) caster sugar
Rind of 1 lemon
1. Sifting the flour and salt into a mixing bowl, then use a wooden spoon to mix in the semolina.
2. Allow the butter to soften, then lightly rub it into the mixture until it resembles breadcrumbs. Gently stir in the sugar.
3. Beat the egg with fork, then add into the mixture along with the grated rind of a lemon. Bind the mixture together to form a stiff paste.
4. Wrap the dough in greaseproof paper and place in the refridgerator for at least an hour, but preferbably overnight.
5. Preheat the oven to 180 degree celsius.
6. Roll out the dough thinly on a board dusted with flour and cut out the required shapes using cutters or templates.
7. Bake the biscuits in the oven for 8 to 10 minutes or until pale and golden.
8. Remove the biscuits from the oven and leave on the tray to cool until they are crisp.
9. Store in a airtight container until you are ready to decorate. The biscuits will keep well for up to 2 weeks providing they are not stored with cake or pastry, as this will cause them to lose thier crispness.
Wednesday, September 01, 2010
We were visiting Ngong Ping 360.
Before we reached Ngong Ping, one has to embrace the fear of heights, and more heights. The whole Ngong Ping Cable Car experience takes around 20-25minutes.
Now, for me who is Acrophobia, that 20-minutes ride is killing me softly, and its taking me forever...
My handsome looking "tour guide" Mr Lawrence weren't helpful either. He mentioned about a cable car fell off, plunged 50m to the ground some years back, along with a weird grin on his face.
He even wanted to try out the Crystal Cabin, the cable car equipped with a glass bottom. The thought of it already made me cringe.
Thanks for the encouragement Lawrence! But no thanks!
Call me chicken, but despite that, i have made it to the top! Safely!
The weather was hot & cooling at the same time (?), sort of like being in Genting Resort in Malaysia.
(who is Lawrence?)
We took some great photographs, bought a cool umbrella from Ngong Ping 360, and had some great Shanshui Dau Fu Fa (山水豆腐花 - beancurd jelly or tofu pudding) along the way.
More photos coming up, stay tuned.
Thank you Lawrence for your patience and love, we all had fun!