mysecretrecipebook:

'Home Styled' Napoleon Cake
I made this for a few of my friends over the weekend. To be honest, it tasted very different than Napolean Cakes they sell at bakeries. The Napolean cakes they sell at bakeries seem somewhat more crunchy.. they must have added nuts into the cake. Personally, I do like the crunchiness more. I did do some research, Napolean Cake is not quite suppose to be crunchy, but rather a little soft and moist since the pastry should ‘soak up’ the pastry cream.
This recipe tastes quite good. My friend and I loved the flavor. However I wouldn’t recommend leaving it in the fridge overnight if you prefer crunchy pastry in the cake like me.
The recipe is definitely worth trying though. In the meantime, I’m going to dig around for some more recipes and see how you can get the pastry still crunchy and make something more similar to what you can find at bakeries.
INGREDIENTS
puff pastry
8 egg yolks
6 tbsp corn starch
6 tbsp flour
1/2 cup sugar
4 cups milk
DIRECTIONS:
1. Prepare the puff pastry sheets first. Set up a station with a rolling pin. Sprinkle some flour on the table surface and also the rolling pin to avoid the pastry from sticking to any surfaces.
2. Lay out your pastry dough (either bought or home-made). Make sure you cut your dough into 4 squares (around 2 x 2 x 1 inch) or otherwise the pastry will be too thick. Or if you want more layers you can always cut a few more squares of that size.
3. Roll out the pastry until it’s about 1cm thick. Poke a few holes in the pastry with a fork so your pastry wont make huge bubbles when it’s baking.
4. Place the pastry in baking pans and then into the oven at 200’C and bake until they brown slightly.
5. While the pastry is baking, prepare the pastry cream.
6. Heat the milk in a saucepan until it just about to boil. (When it’s ready, small bubbles will form on the rims) Meanwhile, mix together sugar and egg yolks then the cornstarch and flour.
7. Whisk the milk into the yolk mixture until well mixed. Then pour back into the pan and cook at medium heat until it thickens into creamy mixture.
8. Let chill in the fridge before using.
9. When the pastry is ready and the pastry cream is well chilled, you can assemble your cake. First, layer the bottom of a pan or atop of a cutting board with a layer of pastry. Then spoon on the pastry cream. Repeat until you use all the pastry cream and pastry layers. Since this is rectangular shaped, you can trim the edges using a sharp knife for a nice finish. 
10. To finish off, decorate the top of the cake with leftover pastry - you can crunch them up and sprinkle on top of the cake. (Or you can use fruits, icing, nuts.. in a non-conventional way) 
11. Serve!

mysecretrecipebook:

'Home Styled' Napoleon Cake

I made this for a few of my friends over the weekend. To be honest, it tasted very different than Napolean Cakes they sell at bakeries. The Napolean cakes they sell at bakeries seem somewhat more crunchy.. they must have added nuts into the cake. Personally, I do like the crunchiness more. I did do some research, Napolean Cake is not quite suppose to be crunchy, but rather a little soft and moist since the pastry should ‘soak up’ the pastry cream.

This recipe tastes quite good. My friend and I loved the flavor. However I wouldn’t recommend leaving it in the fridge overnight if you prefer crunchy pastry in the cake like me.

The recipe is definitely worth trying though. In the meantime, I’m going to dig around for some more recipes and see how you can get the pastry still crunchy and make something more similar to what you can find at bakeries.

INGREDIENTS

  • puff pastry
  • 8 egg yolks
  • 6 tbsp corn starch
  • 6 tbsp flour
  • 1/2 cup sugar
  • 4 cups milk

DIRECTIONS:

1. Prepare the puff pastry sheets first. Set up a station with a rolling pin. Sprinkle some flour on the table surface and also the rolling pin to avoid the pastry from sticking to any surfaces.

2. Lay out your pastry dough (either bought or home-made). Make sure you cut your dough into 4 squares (around 2 x 2 x 1 inch) or otherwise the pastry will be too thick. Or if you want more layers you can always cut a few more squares of that size.

3. Roll out the pastry until it’s about 1cm thick. Poke a few holes in the pastry with a fork so your pastry wont make huge bubbles when it’s baking.

4. Place the pastry in baking pans and then into the oven at 200’C and bake until they brown slightly.

5. While the pastry is baking, prepare the pastry cream.

6. Heat the milk in a saucepan until it just about to boil. (When it’s ready, small bubbles will form on the rims) Meanwhile, mix together sugar and egg yolks then the cornstarch and flour.

7. Whisk the milk into the yolk mixture until well mixed. Then pour back into the pan and cook at medium heat until it thickens into creamy mixture.

8. Let chill in the fridge before using.

9. When the pastry is ready and the pastry cream is well chilled, you can assemble your cake. First, layer the bottom of a pan or atop of a cutting board with a layer of pastry. Then spoon on the pastry cream. Repeat until you use all the pastry cream and pastry layers. Since this is rectangular shaped, you can trim the edges using a sharp knife for a nice finish.

10. To finish off, decorate the top of the cake with leftover pastry - you can crunch them up and sprinkle on top of the cake. (Or you can use fruits, icing, nuts.. in a non-conventional way)

11. Serve!


mysecretrecipebook:

Baked Mini Apple Tarts
A small and wonderful dessert. Instead of making a pie dough, you can get some frozen mini tarts at the supermarket as a substitute. 
These bite-size desserts are perfect for a small gathering or potluck parties! 
INGREDIENTS:
1/2 of an apple
whipping cream
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
2 tsp lemon juice
6 mini tarts
DIRECTIONS:
1. Use 1/2 of the apple and diced them finely. Then use another 1/4 of the halved apple and julienne.
2. Mix the diced and julienne apples with sugar, cinnamon, vanilla extract and lemon juice.
3. Scoop a spoonful of the apple mixture into the tarts. Bake in the oven at 300’C for 20 minutes or so.
4. When the tarts are ready, assemble the tarts. First - slice the remaining apple into thin slices.
5. Add whipping cream on top of the tarts and decorate with the sliced apples.
6. Serve!

mysecretrecipebook:

Baked Mini Apple Tarts

A small and wonderful dessert. Instead of making a pie dough, you can get some frozen mini tarts at the supermarket as a substitute. 

These bite-size desserts are perfect for a small gathering or potluck parties! 

INGREDIENTS:

  • 1/2 of an apple
  • whipping cream
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 6 mini tarts

DIRECTIONS:

1. Use 1/2 of the apple and diced them finely. Then use another 1/4 of the halved apple and julienne.

2. Mix the diced and julienne apples with sugar, cinnamon, vanilla extract and lemon juice.

3. Scoop a spoonful of the apple mixture into the tarts. Bake in the oven at 300’C for 20 minutes or so.

4. When the tarts are ready, assemble the tarts. First - slice the remaining apple into thin slices.

5. Add whipping cream on top of the tarts and decorate with the sliced apples.

6. Serve!


mysecretrecipebook:

Butterscotch Pudding
I apologize for those who have been waiting for some new recipes for the last week! It’s exam season at school, hence it’s been a busy month trying to finish school and getting ready for exams. It’ll be a slow month, but I’ll try my best to upload recipes regularly.
For any dessert lovers- this should be something to try. It’s an amazing delicious dish that is definitely very easy to make. Since the main ingredients of this dessert is butter and brown sugar, it has a strong sweetness to it along with the creaminess from the butter.
The richness of this dessert plays well with whipping cream on the side. I added some chocolate shavings to give it some more texture.
INGREDIENTS:
1/2 cup brown sugar
2 tbsp butter
2 eggs
2 cups milk
1/2 cup whipped cream
1 tsp vanilla extract
1 tsp cinnamon
3 tbsp shaved chocolate
3 tbsp rum (optional)
2 tbsp cornstarch
DIRECTIONS:
1. Melt the butter in a pot at low heat. Make sure the butter doesn’t burn!
2. When the butter is all melted and warm, add in the brown sugar and stir until the sugar is all melted. If you want a rich flavored pudding, you can cook the sugar and butter mixture for 1 or 2 more minutes.
3. Using a bowl, mix together cornstarch 1/2 cup of milk first. Mix the cornstarch and dissolve it completely. Do make sure that there are no cornstarch chunks. If there is, strain it before mixing it with anything else! Otherwise, the pudding with be chunky.
4. Whisk in the eggs into the cornstarch mixture.
5. Whisk in the egg mixture now with the remaining milk. Then stir the milk into the sugar mixture. Mix well. Add in vanilla extract and cinnamon.
6. Place the pot onto high heat and stir constantly. Once it starts bubbling, turn the heat to medium. Stir until the mixture thickens. This should take around 5-10 minutes.
7. Stir in some rum if you want to add it.
8. Pour into serving glasses and refrigerate overnight. Before serving, add on whipping cream and shaved chocolate.

mysecretrecipebook:

Butterscotch Pudding

I apologize for those who have been waiting for some new recipes for the last week! It’s exam season at school, hence it’s been a busy month trying to finish school and getting ready for exams. It’ll be a slow month, but I’ll try my best to upload recipes regularly.

For any dessert lovers- this should be something to try. It’s an amazing delicious dish that is definitely very easy to make. Since the main ingredients of this dessert is butter and brown sugar, it has a strong sweetness to it along with the creaminess from the butter.

The richness of this dessert plays well with whipping cream on the side. I added some chocolate shavings to give it some more texture.

INGREDIENTS:

  • 1/2 cup brown sugar
  • 2 tbsp butter
  • 2 eggs
  • 2 cups milk
  • 1/2 cup whipped cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 tbsp shaved chocolate
  • 3 tbsp rum (optional)
  • 2 tbsp cornstarch

DIRECTIONS:

1. Melt the butter in a pot at low heat. Make sure the butter doesn’t burn!

2. When the butter is all melted and warm, add in the brown sugar and stir until the sugar is all melted. If you want a rich flavored pudding, you can cook the sugar and butter mixture for 1 or 2 more minutes.

3. Using a bowl, mix together cornstarch 1/2 cup of milk first. Mix the cornstarch and dissolve it completely. Do make sure that there are no cornstarch chunks. If there is, strain it before mixing it with anything else! Otherwise, the pudding with be chunky.

4. Whisk in the eggs into the cornstarch mixture.

5. Whisk in the egg mixture now with the remaining milk. Then stir the milk into the sugar mixture. Mix well. Add in vanilla extract and cinnamon.

6. Place the pot onto high heat and stir constantly. Once it starts bubbling, turn the heat to medium. Stir until the mixture thickens. This should take around 5-10 minutes.

7. Stir in some rum if you want to add it.

8. Pour into serving glasses and refrigerate overnight. Before serving, add on whipping cream and shaved chocolate.


mysecretrecipebook:

Kimchi & Shrimp Tacos
There’s always something you can make out of leftovers. I had some left over tortilla, shrimp and Kimchi and thought- why not make some tacos with what I have? It’s quite a nice twist of a Kimchi dish.
These Kimchi tacos make a good snack during the day or even an appetizer for lunch.
INGREDIENTS:
4 2-inch tortillas
1/2 cup kimchi
12 shrimps
1/2 cup vegetables (I used spring mix)
mayonnaise
salt & pepper
DIRECTIONS:
1. In a shallow pan, heat up a small amount of oil. Add in shrimp and sauté until cooked. Sprinkle some salt and pepper to season.
2. Toast tortillas in a toaster until it’s slightly crispy.
3. Assemble the tortillas by placing mix greens then kimchi, then shrimp.
4. Add some mayonnaise on top before serving.

mysecretrecipebook:

Kimchi & Shrimp Tacos

There’s always something you can make out of leftovers. I had some left over tortilla, shrimp and Kimchi and thought- why not make some tacos with what I have? It’s quite a nice twist of a Kimchi dish.

These Kimchi tacos make a good snack during the day or even an appetizer for lunch.

INGREDIENTS:

  • 4 2-inch tortillas
  • 1/2 cup kimchi
  • 12 shrimps
  • 1/2 cup vegetables (I used spring mix)
  • mayonnaise
  • salt & pepper

DIRECTIONS:

1. In a shallow pan, heat up a small amount of oil. Add in shrimp and sauté until cooked. Sprinkle some salt and pepper to season.

2. Toast tortillas in a toaster until it’s slightly crispy.

3. Assemble the tortillas by placing mix greens then kimchi, then shrimp.

4. Add some mayonnaise on top before serving.



bosspic:

梅ヶ香umegaka

bosspic:

梅ヶ香
umegaka

(via thekimonogallery)




batwynn:

This is a little story my friend triguntri wrote and I decided to illustrate it quickly. :D


(via bluecho272)