ckx version of Tir@misu

cream filling
4 eggs, separate it
1/2 cup marsala or kahlua or bailey (see how rich u are)
300ml thick cream for whipping
vanilla bean or essence( a bit)
sugar 4 tbs

*know how to make the cream
-make sure you heat the eggs york until smooth than add sugar..then coffee liquer until smooth and little bit thick
-make sure you whist the egg white until thick
-make sure you whip the cream until its thick

base
chocolate + some butter + some milk

cake layer
sponge finger ...large pack
espresso a few cups to soak the sponge finger
some marsala

菜糕skin

粘米粉 150g
大署粉 150g and another 50g for later use
water(very very hot arr!!) 600g
some cold water for mixing the flour mixture...
oil...3tsp

how to make...filling..later yichen know jor only put here..

Ang Ku "kuai ku kuih"

Ang Ku Skin
Sticky Rice Flour 300g
Sugar 40g
Oil 40g
Pumpkin Puree 100-150g
绿豆分 little bit cukup (Jason say 10g)

Filing
Green Bean (skinless) 300g (remember to soak arrr)
Sugar a bit more (140g gua)
PINCH of salt

Tau Sha (Red Bean) Pau

Pau Dough
Plain Flour 250g
Self Raising Flour 50g
Caster Sugar 40g
Oil 40ml
Luke Warm water 150 ml
Yeast 10g
Sugar 1tsp

1. Dissolve 1 tsp sugar in water, and add in yeast, leave to ferment.
2. Sieve plain flour, self raising flour in mixing bowl, add in sugar and oil, pour in yeast mixture and mix well.
3. Knead dough until soft not sticky (don’t too hard, will kill yeast, danger)

Pau Filing
Red Bean 300g
Sugar 150g
Oil 100g

1. Cook the 红豆in water, until soft (open flower)
2. Blend the red bean
3. Put half the oil in pan, add in the 红豆paste, sugar, fry and stir until does not stick to wok. At the same time, add in the rest of the oil (does not apply non-stick pan). *Stainless steel even better