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Homemade Durian Ice Cream Recipe

Ingredients:

 

Ki no me (kinome) Japanese Restaurant | The One, Penang

Ki no me, a Japanese Restaurant located at The One, Bayan Lepas. Before went there, comments from others about this restaurant are positive. Good food with good price, but need to wait for nearly one hour before the food was serve. When I blog for this restaurant, I google for Ki no me, and I found this: 木の芽, the young leaves of the sansho tree (Japanese pepper). I think the restaurant named after this leaf as I observed the wall is decorated with many greeny leaves. I believed they are ki no me. Today, we decided to give it a try, we were lucky as we get a parking space right in front of the restaurant and not crowded at the time we arrived there.

 

Baked Mooncake Recipe 公仔饼/猪仔饼

My mother usually will buy home made mooncake (gong zai bing) from her friend every year. This year her friend does not make the mooncake to sell, so we make it ourself. It is not difficult to make this gong zai bing, we get ingredients and recipe from one of the ingredient shop in Penang. The sales person recommended us to use pure peanut oil as our cooking oil is not a pure peanut oil, they added a kind of essence to make cooking oil. I do not know how true it is, but from the price, they have so much difference in "real" peanut oil (RM11 for 500g) compare to our cooking oil. We also bought cake flour from her to make the mooncake but according to her, any medium protein flour will do. Recall back last year, I used low protein flour to make gong zai bing. Golden syrup is expensive too, RM11.50 for 1kg.  Ingredients:500ml golden syrup200ml peanut oil15ml lye water700g medium protein flour/cake flour Method:1. Mix golden syrup, peanut oil and lye water in big bowl until combine.2. Sift in flour and mix until combine. Do not overmix to prevent mixture become hard.3. Cover bowl and leave for 6 hours or overnight. (compare with my last year recipe, which need to leave for 2 hours only, the sales person said 6 hours will let the flour absorb oil/golden syrup fully and give the mooncake better taste)4. Preheat oven at 180C for half an hour.5. Divide dough to 40g each and roll it round, lightly press with palm to flatten it.6. Bake in oven (fan-forced) for 12 mins or until cooked. The gong zai bing smell and taste really good after baked. It is best to keep and consume after 3 days, as when the biscuit just out from oven, the texture is not soft yet. I will keep this recipe for future use. The same recipe can be used to make traditional mooncake (wrap with filling) too. To make piggy mooncake, follow here: Before I end this post, MnYfoodtalk would like to wish everyone a very Happy Mooncake Festival!

 

Durian Chiffon Cake Recipe

It's durian season again, I will jump into durian chiffon cake recipe first before I continue to post for other chiffon cakes recipe. I used my recipe keeper (with step by step procedure) and modify to make this durian chiffon cake.
Easy Ice Cream Cake PDF Print E-mail
Written by Administrator   
Wednesday, 03 April 2013 00:00
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IceCreamCake_2This ice cream cake was specially delicated to my brother on his birthday. As usual, I bake cake follow my mood, last weekend I have good mood to make this ice cream cake, hence he has this special cake from me!

This is not a complicated cake as you only need to bake a sponge cake as it's base. I bought Magnolia 3 colours ice cream to make ice cream layer.

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For sponge cake, here is the recipe: (can make 2 ice cream cake)
250g sponge cake mix
250g eggs
65g water
65g melted butter
1tbsp cocoa powder (for chocolate sponge cake)

Method:
1. Beat sponge cake mix, eggs and water in high speed for 6 minutes. Turn to medium speed and continue beat for 1 minute, lastly beat for 1 more minute at low speed.
2. Scoop out 5 tbsp sponge mixture and mix with cocoa powder, then mix in with the remaining mixture.
3. Scoop out 5 tbsp chocolate mixture and mix with melted butter, when they are combined, pour in remaining chocolate mixture and mix well.
4. Separate the mixture into two portion and pour in two 8" cake molds (to make 2 pieces).
5. Bake at pre-heated oven at 180C for 20 minutes or until tooth pick inserted and came out clean.

To assemble cake:
1. Place a slice of cake at cake board, surround it with aluminium ring.
2. Take ice cream out from freezer and let it soften slightly.
3. Scoop out vanilla flavour ice cream and spread it on top of sponge cake.
4. Keep in fridge until vanilla layer is harden.
5. Repeat with chocolate and strawberry layer.

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Plastic "ring"

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Aluminium ring

6. Lastly, remove aluminium ring, decorate with chocolate ganache and heart shape sugar icing.
7. Keep in fridge and served it cold!

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Chocolate ganache:

1. Double boiled chocolate and milk until chocolate melted.

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Comments   

 
#3 MnY 2013-04-16 13:14
You're welcome.
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#2 YK 2013-04-16 09:59
Sound like not difficult to make our own icecream cake. Thanks for sharing
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#1 JJ 2013-04-04 21:20
This is a very creative cake. well done.
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