Tuesday, May 8, 2012
Saturday, May 5, 2012
Using GDL to Make Bean Curd Custard/doufuhua/豆腐花
Lots of people love eating bean curd custard or 豆腐花 (doufuhua) but many eat it sparingly due to the use of calcium sulphate in the commercial production of this lovely and delicious dessert.
However, there is a natural curdling agent that can be used. It is known as GDL (glucono delta-lactone） or 葡萄酸。Click on the name to get more information about this product.
Recipe for doufuhua (豆腐花)
1. 2L soya bean milk
2, 1 tablespoon corn flour
3. 1/2 teaspoon GDL
4. 100 ml water
Either buy 2L of raw soya bean milk from the local wet market or make your own soya bean milk. To make soya bean milk, just soak 400g of soya bean and then blend the soya beans in 5 batches using 400 ml of water each time. Filter to get about 2L of soya bean milk.
Boil the soya bean milk (stirring continuously) to boiling point. Meanwhile, mix the cornflour, GDL and water and then add to the boiling soya bean milk. Mix well and then turn off the heat. Pour carefully into a large covered container. Place a piece of cloth over the container and cover it. The cloth is to catch the condensation.
Leave it UNDISTURBED for at least 30 minutes.
After 30 minutes, the doufuhua (豆腐花) is ready.
To make the sugar syrup, just boil at low heat some sugar with a slice of ginger and a couple of pandan leaves (if available) until it turned syrupy. Add sugar or water as required to make it syrupy.
To make the sugar syrup, just boil at low heat some sugar with a slice of ginger and a couple of pandan leaves (if available) until it turned syrupy. Add sugar or water as required to make it syrupy.
If you would like to know more about this product, please contact
us at :
Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com
Wednesday, May 2, 2012
CHOCOLATE DUSTING POWDER (ANTI-MOIST)
A must-have for all bakeries.
Great for pastries, chocolate confectionery and ice cream.
--Does not look wet due to micro-encapsulation technology.
--Special semi-processed mixture of sugars and real cocoa powder (22-24%).
--High quality cocoa - dark coloured, not so sweet and tastes natural.
--Use for dusting bakery and fried products, chocolate, cup-cakes, doughnuts, muffins, ice-cream and frozen desserts.
--For making cold or hot chocolate drinks. Just boil 70g of powder in 1L of fresh milk.
If you would like to know more about this product, please contact
us at :
Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com
Great for pastries, chocolate confectionery and ice cream.
--Does not look wet due to micro-encapsulation technology.
--Special semi-processed mixture of sugars and real cocoa powder (22-24%).
--High quality cocoa - dark coloured, not so sweet and tastes natural.
--Use for dusting bakery and fried products, chocolate, cup-cakes, doughnuts, muffins, ice-cream and frozen desserts.
--For making cold or hot chocolate drinks. Just boil 70g of powder in 1L of fresh milk.
If you would like to know more about this product, please contact
us at :
Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com
Tuesday, April 24, 2012
Cacao Selection from Felchlin
Booklet on Cacao Selection from Felchlin.
Following are some sample pages ..
Alternatively, you can contact :
Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com
Read this 66-pages booklet and you will understand why Felchlin chocolate is one of the best in the world. Khin Kueh Khiong carries a large range of Felchlin chocolate.
If you would like a copy (in PDF format) of this booklet, please e-mail me at Francis.Phang@GMail.com and I will send you a copy (PDF, 4mb).
Following are some sample pages ..
Alternatively, you can contact :
Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com
Thursday, March 15, 2012
Crispy Charcoal Almond Bread
Pistachio Chocolate Chiffon Cake
Yogurt Cheese Brownie
Pistachio Chocolate Chiffon Cake
Yogurt Cheese Brownie
Click HERE for more details.
Tuesday, March 13, 2012
Pastry Cookies
Double Chocolate Cake with Cheese Icing
Biscotti with Rice Bubbles
Double Chocolate Cake with Cheese Icing
Biscotti with Rice Bubbles
Click HERE for more details.
Tuesday, March 6, 2012
When decorating your cakes, one can always do everything freehand but there are also a lot of tools that can save you some time yet make your decorations looks amazing and professional.
One set of must-have tools for both home-makers and professionals alike are the PATCHWORK CUTTERS. A variety of them from Marion Ford are available from our India Street Mall retail centre.
For the full details on these patchwork cutters, please click HERE.
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