Friday, April 30, 2010

Cheese Cake-Cold Set

Which kind of cheese cake do you prefer? baked or cold set? For me, I prefer baked cheese and I just love the rich cheese flavour. The cake in the picture is cold set cheese cake and it was the 3rd cake that we made in BITC (advance cake module). The texture was very light ( but not cheesy enough for me) as whipped cream was also mixed in it. I brought some of them to the office and my colleagues find it very nice.They prefer light texture..Hmmm different people has different taste. You might like it as well.


  • Cream Cheese 375g
  • Castor Sugar 185g
  • Egg Yolks 60g
  • Gelatin Powder 17g
  • water 60g
  • 1/2 Lemon
  • Fresh Cream whipped - 320g
  1. Beat cream cheese and sugar in the mixer for about 20mins or until the texture is very smooth. Add in egg yolk, one a time until it is mixed well.
  2. Squeeze 1/2 lemon, remove all seed and put some lemon zest in it. Set aside.
  3. Combine water and gelatin power. Set a side. ( It will harden at room temp and thus need to warm it up before using it again)
  4. Whipped non dairy whip cream until soft peak form.
  5. Mix lemon juice well with whipped cream cheese.
  6. Melt gelatin water mixture on double boiler. Let it cool down for a while and fold it into cheese mixture.
  7. Finally fold in whipped cream. Make sure to mix it well.
  8. Prepare 8" cake ring. Seal one side with cling film. Pour the cream cheese mixture in it and level it properly. After filling, bang a few times (in order to release air bubbles) before putting it in the fridge. let it set for at least 2 hours in the fridge before decorating.
Preparation for the base.
  • 100g Butter
  • Castor sugar 50g
  • All purpose flour 150g
  • Ground Almond powder- 30g
  • Water -2.5g
  • Vanilla 2.5g

  1. Mix all ingredients in the mixer for about 10mins (until well combine)
  2. Take out the dough and wrap it with cling film and chill it for 15mins.
  3. Remove from chiller. On lightly flour work surface, roll it out using rolling pin to get 1/8 inch thick and 9cm wide sheet. Cut it into 8" round shape and bake for about 20mins. Leave it to cool.

Decorating of the Cake.

  1. Place the base on the cake board. Spread some jam (strawberry /cherry) on it. Purpose? To adhere the cheese layer on the base layer. And of course, to enhance the flavour, yummy yummy.
  2. Place the chilled cheese cake onto the base. Remove the ring.
  3. Decorate accordingly. Ready to serve.! Enjoy!

Sunday, April 25, 2010

Chocolate Truffle/ ေခ်ာကလက္ကိတ္ (cream မ်ားမ်ား)

Choco Truffle! This is 2nd cake for advance cake module. It was really fun to make this cake. Making and cutting different shapes of chocolate chips was really a new experience for me. The texture of the chocolate sheet must be just right (cant be too hard or too soft) in order to cut it into shapes properly. If it is too hard, it will break into pieces and if it is too soft, you wont be able to cut it and you will find it very difficult to handle. The work place was really in a mess after the cake was decorated. However, it was kinda exciting though.

We have to use back the same recipe as Blackforest cake for basic sponge cake. The only difference is the chocolate cream + choco chips and the decoration of the cake.

Here is the recipe for choco cream (for one 8" cake)
  • 200g of dark chocolate
  • Fresh cream 400ml
  • butter 100g

  1. In a sauce pan, bring fresh cream to boil.
  2. Add in chocolate and continue to stir until well incorporated
  3. Stir in the butter and allow it to cool
  4. Once cool, whisk it until light
  5. It now ready to decorate.

Recipe for choco sheet
  • Melt dark chocolates in a microwave for about 1 min
  • Stir well and spread it on a plastic sheet. Leave it to set ( It will set it room temp. If your kitchen temp is high, you might want to leave it in the fridge for about 10-20s.)
  • Use cutter to cut the different shape as desire

Cake decoration
  1. Slice sponge into 3 layers.
  2. Place 1st sponge layer in a cake ring. Pat with sugar syrup.
  3. Pipe in whipped chocolate cream. Level it.
  4. Repeat step 2 and 3 and final layer must end with chocolate layer. Leave it in the fridge for 30mins- 1 hour before decorating with choco chips and cherry.
  5. Remove from fridge and decorate accordingly.

ဒါကေတာ႔ BTIC advance cake module ရဲ႔ ဒုတိယ ကိတ္ပါ။ လုပ္ရတာ နဲနဲ ရွဳပ္သလုိ ေပ်ာ္စရာလဲေကာင္း ပါတယ္ ။ ပထမ basic cake principle တုန္းက ၂ေယာက္တစ္ဖြဲ႔လုပ္ရတာပါ။ ဒီ advance module က်ေတာ႔

၄ ေယာက္တစ္ဖြဲ႔ၿဖစ္သြားပါတယ္။ သင္တန္းကာလလည္းတစ္၀က္ေက်ာ္ၿပီမို႔ လူေတြလည္း တစ္ေယာက္နဲ႔ တစ္ေယာက္မစိမ္းေတာ႔ တဲ႔ အတြက္ လုပ္ရတာ တက္ညီလက္ညီ နဲ႔ ေပ်ာ္စရာေကာင္းပါတယ္ (ညအၿပန္ေနာက္က်တာကလြဲရင္ေပါ႔) ။ ဒီကိတ္က Chocolate cream ေတြနဲ႔လုပ္ရတာအတြက္ အရင္ အပတ္ကထက္စာရင္ ပိုၿပီးေပလြယ္ပါတယ္။ ကိတ္မုန္႔လည္း အၿပီး ၄ ေယာက္စလံုး လည္း choco cream ေတြနဲ႔ေပပြေနတာ အေတာ္ရီရပါတယ္။လုပ္ေနတုန္းကေတာ႔ ေဇာနဲ႔ သိပ္သတိ မထားမိၾကပါဘူး။

basic sponge ကေတာ႔ ပထမ တစ္ပတ္က black forest အတိုင္းပါဘဲ။ အခ်ိဳးအစားေတြ အကုန္အတူတူပဲ။ choco cream နဲ႔ decoration လုပ္တာပဲ ကြာသြားတာပါ။ cream လုပ္တဲ႔ အခ်ိဳးအစားေတြ အေပၚမွာေရးေပးထားတယ္ေနာ္။ ၄ေယာက္စာ က်ိဳရေတာ႔ အိုးအၾကီးၾကီး နဲ႔ လက္ေမာင္းေအာင္႔မတတ္ တေယာက္တလွည္႔စီေမႊရပါတယ္။ ၿပီးရင္ မုန္႔ကို ၃လႊာရေအာင္ ပါးပါးေလးလွီးပါ။ ပထမမုန္႔ အလႊာ ကို syrup ေလးနဲနဲသုတ္၊ ၿပီးရင္ cream ထည္႔ ၊ၿပီးရင္ မုန္႔အလႊာ ၿပန္ထည္႔ နဲ႔ သုံးထပ္ ၿပီးေအာင္ ထည္႔ပါ။ ၿပီးမွ ေရခဲေသတၱာ ထဲမွာ ၃၀ မိနစ္ေလာက္ ထည္႔ရပါတယ္. နဲနဲ ခဲသြားေအာင္လုိ႔ပါ။ ၿပီးရင္ chocolate ၿပားေလးေတြ၊ အမွဳန္႔ေလးေတြ ေတြနဲ႔ အလွ ဆင္ၿပီးရင္ ရပါၿပီ။ ေနာက္တစ္ႏွစ္ေမြးေန႔ကိတ္ေတြေတာ႔ ေကာင္းေကာင္းေလးလုပ္ႏိုင္သြားၿပီ လုိ႔ထင္ပါတယ္။

Friday, April 23, 2010

Stir Fry Chicken with Peppers/ ၾကက္သားပန္းငရုပ္ပြေၾကာ္

As usual, another quick dish for weekday evening. Fast and simple yet delicious. I am not so good at cooking and all of you might aware of this as the dishes are repeated quite often in a week. I do not have many varieties to choose from and sometimes I just have no idea what to cook as well. Being running out of idea, I just simply fry the chicken together with some peppers.


  • Some peppers (cut into squares)
  • 200 grams of chicken (cut into small pieces)
  • 1 Tbsp of dark soy sauce
  • 2 Tbsp of oyster sauce
  • 1 tsp of seasoning powder
  • 1 small onion (cut into cubes)
  • Salt (adjust to taste)
  • 1 Tbsp of oil

  1. Marinade chicken with salt, seasoning powder and oyster sauce.
  2. Heat the oil in a wok. Add in dark soy sauce followed by marinated chicken and fry for about 2 mins (on low fire) .
  3. Add in peppers, onion and fry for another 3 mins (with lid on)
  4. Dish out and ready to serve

အလ်င္အၿမန္ခ်က္လုိက္ရတဲ႔ ညေနစာပါ။ အိမ္မွာကလည္း မစားတဲ႔ အသားကမ်ားေတာ႔ တစ္ခါတစ္ေလလည္း ဘာခ်က္လုိ႔ခ်က္ရမွန္းကို မသိပါဘူး။ ၾကက္သား နဲ႔ ပုဇြန္ ၂ ခုထည္းနဲ႔ သံသရာလည္ေနတာ မ်ားပါတယ္။ ခုလည္း အိမ္မွာ ပန္းငရုတ္ပြေတြ ၀ယ္ထားတာအသင္႔ေတြ႔တာနဲ႔ ၾကက္သားနဲ႔ ေရာေၾကာ္လုိက္တာပါ။ ၿမန္ၿပီး အရသာရွိတဲ႔ ဟင္းတစ္ခြက္ပါ။

Wednesday, April 21, 2010

Butter Cake

My successful attempt of butter cake!. Finally, I made it after failing many times. This is the texture that I was exactly looking for. I used the same old recipe as previous marble cake. However, I halved the recipe as original amount was meant for 4 cakes, which is too many for our consumption.

In original recipe,we used all in method. However,I realized my small mixer (at home) is not capable of doing that (failed badly twice) and thus I used sugar butter creaming method. It works for this time. I am quite satisfy with the result. I knew there is nothing wrong with the recipe as we tested at BITC. Now, it is confirmed that the mixer is the one which giving me problem. If you are having a small mixer like mine, I think this method is the best for you too.
Here is the method
  • Sift all the dry ingredients, set aside.
  • Cream sugar and butter till light and fluffy.
  • Add in eggs, one at a time. Scrape down after each addition.
  • Finally gently fold in flour mixture , alternatively add in water.
  • Pour the batter in a baking pan . Bake in 150 degree C preheated oven for 1 hour.[ After 20 mins of baking, I cover the top with Aluminium foil as the fan is on top (to prevent from burning) . Then remove it after 25mins of baking time and continue to bake to complete 1 hour.]
  • Remove the cake from pan. Let it cool on wire rack and ready to serve. Enjoy!

အၾကိမ္ၾကိမ္အခါခါ ပစ္ရၿပီးတဲ႔ေနာက္မွာ လုိခ်င္တဲ႔အေနအထားကိုရသြားပါၿပီ။ သင္တန္းမွာလုပ္တုန္းကေတာ႔ အေကာင္းပါ။ အိမ္မွာၿပန္လုပ္တဲ႔ အခါက်မွာသာဆိုးဆိုးရြားရြားကို ပ်က္ေတာ႔တာပါ။ မုန္႔ပ်က္တုိင္း အၾကီးအက်ယ္စိတ္ဓာတ္က်တာကေတာ႔ ထံုးစံပါဘဲ။ ထပ္မလုပ္ခ်င္ေလာက္ေအာင္ အထိပါဘဲ။ oven ေၾကာင္႔မ်ားလား။ အပူခ်ိန္ေၾကာင္႔လား။ ေထာပတ္အပူခ်ိန္ေၾကာင္႔လား အမ်ိဳးမ်ိဳး စမ္းၾကည္႔တာပါဘဲ။ ၂ခါလံုး ဆရာ႔ကို သြားေမးေတာ႔ သူကလည္း အမ်ိဳးမ်ိဳးေၿပာတာပါပဲ။ မုန္႔တစ္ခု ပ်က္တယ္ဆိုတာ အေၾကာင္းတစ္ခု ထဲေၾကာင္႔မဟုတ္ပါဘူးတဲ႔။ အကုန္လံုး က contribute လုပ္တယ္လုိ႔ဆိုပါတယ္။

စိတ္မေလ်ာ႔ဘဲေနာက္ဆံုးတစ္ၾကိမ္ေတာ႔ ရေအာင္လုပ္မယ္ဆိုလုပ္ၾကည္႔ေတာ႔မွ ရသြားပါေတာ႔တယ္။ သင္တန္းက အစ္မတစ္ေယာက္ အၾကံေပးတာလဲပါပါတယ္။ ပ်က္သြားတဲ႔ မုန္႔ အတံုးေသးေသးေလးကို သင္တန္းမွာယူသြားၿပီး ၿပတာနဲ႔ အဲဒီ အစ္မက တန္းေမးပါတယ္။ ဘာ mixer သံုးလဲဆိုၿပီးေတာ႔ေလ။ phillip ကmixer အေသးေလးသံုးတယ္ဆိုေတာ႔ သူက နင္အဲဒီ mixer ကို လြင္႔ပစ္လုိက္လုိ႔ရၿပီဆိုၿပီးတန္းေၿပာေတာ႔တာပဲ။ သူ႔တုန္းကလဲဒီလုိပဲၿဖစ္ဖူးလုိ႔ပါ။ အိမ္က mixer အေသးေလး ကအေပ်ာ္တန္းအတြက္ပဲ ရည္ရြယ္တဲ႔ပံုပါဘဲ။ ပါတဲ႔ ဒလက္ ေတြကလည္း သိပ္မေကာင္းပါဘူး။ Speed လည္း ထိန္းလုိ႔သိပ္မရေတာ႔ ဂ်ံဳေမႊတဲ႔ အခါမွ ၿပသနာတတ္ေတာ႔တာပါဘဲ။

mixer လည္းထပ္မ၀ယ္ႏိုင္တာေၾကာင္႔ ရွိတာနဲ႔ ပဲရေအာင္လုပ္မယ္ဆိုၿပီးလုပ္ရင္းနဲ႔ၿဖစ္သြားတာပါ။ မုန္႔ေမႊတဲ႔ နည္းကိုသင္တန္းကအတိုင္းမလုပ္ဘဲ တၿခားတစ္မ်ိဳးနည္းနဲ႔လုပ္တာ အဆင္ေၿပသြားပါတယ္။ နည္းကို အေပၚမွာေရးေပးတယ္ေနာ္။ Mixer အေသးပဲ ရွိတဲ႔ home baker ေတြနဲ႔ အဆင္ေၿပမယ္လုိ႔ထင္ပါတယ္။

Saturday, April 17, 2010

Yummy Blackforest

My baking principle II has started last on Saturday and we are going to make a little more challenging cakes.The first item on advance cake module was blackforest cake.

It was rather a creamy cake,however I find the taste is great. As I dont fancy cream that much, I dont make creamy cake often and in fact this cake is just my 2nd layer (creamy) cake .. I still remember those days in Burma that whenever I eat the cake with cream, there is a very greasy or oily taste in my mouth and I just don't like this feeling. Nowadays, with the replacement of whipping cream, there is no such greasy feeling. However, I still don't like to consume too many cream.

The making of blackforest cake was really fun and lots of excitement. In fact, I am happy to bake all kinds of cakes and I really enjoy making them. There's a saying "Do what you love, so you can love what you do". At least I am doing what I love to do for at least 4 hours per week..Not bah huh!.LOL.

Ok here's the recipe

Sponge cake (all in method)

  • plain flour- 75g
  • cocoa powder - 15g
  • baking powder - 1g
  • milk- 50g
  • sugar - 82g
  • Eggs- 165g
  • Emulsifier - 7g
  • melted butter - 22g

Simple method. Mix all the ingredients (except melted butter) for 1min using low speed. Then scrape down and continue mixing with medium speed for 5 mins. Scrape down again. Then mix on low speed for another 2 mins. Finally fold in the melted butter. Transfer batter into 18cm round tin and bake for 25 mins at 180 degree C oven.

  • Dark Pitted cherries 100g (canned) : put on low fire (including syrup) till boil. Leave it cool completely. Mix cold modified starch (8g)+ castor sugar (10g) and slowly combine with dark pitted cherry. Set aside.
  • Some dark chocolates : Use peeler to make curls. Set aside.
  • Non dairy whipping cream ~100g and dairy cream 40g. Whip them separately and mix them after whipped.


  • Slice Choco sponge into 2 layers. Brush syrup onto the 1st layer. Pipe in the prepared whip cream onto the sponge.Add in dark pitted cherries.
  • Add another layer of choco sponge and brush again with syrup.
  • Cover the whole cake with whipped cream. Decorate with cherries and chocolate curls and the cake is ready. Enjoy!!

Thursday, April 15, 2010

Milky Strawberry

This is another sweet dessert which you might want to treat to your love ones and I called it milky strawberry. In fact, it is just a simple and delicious strawberry milkshake.

It's a kind of waste management for me as well. Why? Sometimes, some cake recipes call for milk but only a little amount like 50ml , 80ml etc. Obviously , the balance is more than 2/3 of the bottle and the problem is that most of us at home doesn't like to drink pure milk .Thus, in order not to waste, I usually transform it into milkshake which is well accepted by everyone .

Ingredients (Serve 4)

  • 250 grams of strawberries
  • 3 Tbsp of condense milk
  • 2 Cups of fresh milk
  • 1/2 Cup of water
  • 2 Tbsp of sugar (adjust to your taste)

Very simple method. Blend all ingredients in the blender and it's done. The most easiest one I ever made. :D Hope you like it.
** Adjust the amount of sugar to your taste**

Sunday, April 11, 2010

Stir Fry Chicken with Chilli and Crsipy Shallots+Garlic

Kyat Thar Ba La Chaung Kyaw, this is another typical Burmese side dish which you will usually see in Burmese cuisine. We, Burmese, like to eat such kind of fried food and I do agree that it is not so healthy if you look at it from health stand point. To me, not only this type of fried food, but also the cakes/pastry are equally unhealthy too. However, if you eat everything in moderation then it should be OK.
Anyway, this is a very delicious dish to go with a bowl of white rice. Here is the recipe.
  • Half Chicken
  • 3 Tbsp of coarsely blend chilli powder
  • 5 Nos of Shallot (thinly sliced)
  • 6 cloves of garlic (thinly sliced)
  • 1 tsp of seasoning powder
  • 2 tsp of salt


  1. Marinade the chicken with salt and cook in pressure cooker for about half an hour.
  2. Let it cool and break the meat into small pieces. set aside.
  3. In a pan, fry shallots till golden brown. Set it aside. Do the same thing for garlic. Let them cool completely.
  4. Use back the same pan ( scoop the excess oil and leave about 2 Tbsp of oil in the pan) and fry the chicken until the edges are alittle crispy (about 3-4 mins).
  5. Add in chili powder,seasoning powder, salt and continue frying for another 2 mins.
  6. Leave it to cool completely and then mix with fried shallots/ garlic. And it is ready. Hope you like it.

Friday, April 9, 2010

Egg Pudding

This is my 2nd time trying egg pudding. The first time I did was in last year and after that I didn't make it again until yesterday. As my hubby was not feeling well these days and I wanted to prepare for him something nutritious. Since he didn't want to have cakes, I decided to make this pudding for him.

I got this recipe from one of the Burmese cook book which I bought from Burma. It is quite a good book and we can find over 500recipes in it. The only difficulty is that all the measurement mention in the book are in Viss, Burmese measurement unit. However, one lucky thing is my hubby knows the conversion from Viss to kg. So, I did re-calculation based on my tin size.

Here is the recipe (Make 8x8 square tin, final height of pudding only about 1/2")

  • 5 Eggs
  • 60 grams of sugar
  • 2 Tbsp of condensed milk
  • 200 ml of fresh milk
  • 100 ml of water


  1. In a clean bowl, bring milk and water to boil.
  2. Once it boils, add condense milk and leave it till boil again. Set aside
  3. In a mixer, beat sugar, eggs and vanilla extract till ribbon like stage (for this stage, the book mentions that need to beat the eggs until the volume is increased. However I am not so sure is it referring to just foamy or ribbon like stage. So I whisked till ribbon like stage. May be just foamy also shouldn't be a problem, I guess)
  4. Then mix with milk mixture.
  5. Bake in 160 degree C oven for 30mins.

Thought it started up with big volume, final result thickness is about 1/2 inch only. That's why I was wondering the eggs and sugar might not necessary to be in ribbon like stage. Will try it out again soon. The taste was great and it was just delicious. Hope you like it.

Monday, April 5, 2010

Blueberry /Apple Cinnamon/ Raison Chocoate Muffins

At first I didnt feel like going to training as it was just on the next day after good friday. Moreover, my partner was on short trip and she told me that she is not coming for muffin lesson. As I knew that I am going to be alone for whole 4 hours, I felt so bored and I really didnt feel like going to BITC. However, my hubby could manage to pursuade me to attend the lesson :-). And I was not alone on that day as I managed to partner with another classmate whose partner was on vacation as well. Most of the pepole in the class were on short trip due to long weekend.

During last week lesson, we had to made 3 different types of muffins, 1) Blueberry Muffins 2) Apple Cinnamon Muffins and 3) Chocolate Raisin Muffins. Total yield ~ 56 Muffins and I brought back home 28 muffins. :D My favorite is blueberry. Apple cinnamon flavour is not so bad, but I dont really fancy raisin muffins. Anyway, we could finish it within a few days. My two sis were not so picky eater. They just grabbed whatever cake/muffin which they saw. Good appetite yah, :D
Ingreditents (yield- 80grams x 56 Muffins)
  • Plain flour - 957g
  • Sugar -841g
  • Baking powder - 36g
  • Salt-8g
  • Eggs- 435g
  • Water - 348g
  • Skim milk powder - 45g
  • Cake margarine - 406g

Fillings : 1) Blueberry 200g, 2) Canned Apple ~200g+2g of cinnamon powder and 3) Dry raisin (pre soak in the water/ Rum for 10mins) ~225g + choco chip~50g

The method is very simple. We used all-in method, which is placing all ingreditents in a mixing bowl in following procedure, all liquids->Sugar->Dry ingreditents->fat . Then just mix till the batter is well incorporated. First, mixe at low speed for 1 min, then high speed (speed 4) for about 5 mins and finally low speed again for 1 min. The total weight of batter was 3 kg and we separated 1 kg each in a bowl.

Then different fruits/ fillings were added to each bowl (except for blueberry. It must be piped in after the batter is filled 1/2 of the cup). Then pipe the batter-fruit mix into the muffin tin (line with paper cups) and bake in 220 degree C preheated oven for 25mins. Remove from oven, leave it to cool on the wire rack and ready to serve.

Saturday, April 3, 2010

Grill Chicken

I made this grill chicken last week as requested by my little sis . It has been weeks that she kept telling me to make grill chicken for her. However, I kept pushing back her request as I've been really busy with my baking lessons. Finally, I could manage to make it and she's happy now, at least.

The meat is really soft and melt in the mouth texture. The taste was very delicious too and I find it really different from store bought grill chicken. I didn't follow any standard procedure to make grill chicken .I used my own way as I want it be tasted. Here is the list of things that went into my grill chicken.
  • 1 medium onion (finely chopped)
  • 2 Tbsp of Oyster sauce
  • 1 Tbsp of light soy sauce
  • 1 tsp of seasoning powder (Maggie chicken flavor)
  • 1 tsp of salt
  • some black pepper
  • Dry Rosemary
  1. Mix well above ingredients. Set aside.
  2. Rinse the chicken well. Use a fork to poke some wholes on chicken.
  3. Marinade the chicken with the mixed sauce. Try to stuff some sauce under the skin and press gently in order the sauces to diffuse into meat.
  4. Cover the chicken with plastic wrap and leave it in the fridge overnight.
  5. Remove from fridge in the next morning. Rub with olive oil before grilling and sprinkle some Rosemary on top.
  6. Grill in the oven for about 1 hour. I cover the chicken with Aluminum foil for the first 30mins baking time to prevent burning. (My oven have two grilling functions and I used the lower temperature. However, it doesn't mention what temp is that. I guess around 180 degree C)
  7. Remove aluminium foil and continue grill for another half an hour.
  8. Leave it to cool and ready to serve.

I also made some sauces to go along with my grill chicken. I used the juices which produced from grill chicken. Here is the method.

  • Heat 1 Tbsp of oil in the pan. Reduce heat and add in 2 Tbsp of flour and fry it till brown color.
  • Add in the juices and 2 cups of water. Reduce it by half and the sauce is done.