Cream horn bread

Sweet buns and Pineapples jam

Basic Sweet Bun Dough

Straight Dough Method : 330g bread flour, 1/2 tsp salt, 1 1/2 tbsp milk powder, 60g caster sugar, 120ml water , 10g instant yeast . Egg +salt for glazing

Mix the yeast in 120 ml warm water , melt butter .

Combine all ingredient, except butter, beat five minutes to form the dough , add butter and beat an other five minutes , dough has a smooth face , wrap the dough in bigger bowl , prooff in a warm place for 40 minutes or double in size

Scale dough at 30g- portions. Flatten and roll into rounds, place in some filling (pineapples jam, apricot jam or any filling in hand) seal and wrap, leave on a prepared baking tray 5 by 4 . Glaze with egg beated with a little salt . Rest/prooff for 50 minutes. Bake at 350F , butter the buns when done for shiny look.

Appricot and Pear Tart

My little tea cup

Happy Valentines !

My Father's favorite sweet

This is cake is my Father 's favorite dessert or snack
this steam cake made from sweet rice and tapioca, filling with palm sugar rock .

Chinese Sweet Cake

Coconut Soochow (green ) and MungBean (white)

Marrons Glaces

I picked these marrons dropping from the tree in front of the house in Lerici, Italy. They were so fresh and sweet. And so, I decided to make marron glace from them. Saved some money that way as they can be expensive to buy from the super maket. But , it is actually not a good idea because, it is hard to remove the shell, my fingers were hurted from doing that.

So, in the end, it is better get them from the super market!

Blanched Chestnut 3 minutes in boil water and remove the skin

Syrup : 500ml water ; 150g sugar ; Bring water and sugar to boil, add the marron cook for 20 minutes over low heat.

Take off the heat, cover and let sit for 24 hours

After 24 hours make new syrup : 500ml water; 375g sugars; 1 vanilla bean

Bring together to boil, add the marron for 20 minute, off the heat, cover, and let sit for 24 hour

Use the same syrup add 175g of sugar

Same process for 24 hours

After that drain for 2 hour

Make flat icing (icing and left over syrup)

To Glace the marron

Mango Mousse

Recipe for Mango Mousse : 200g mango puree; 4 gelatin leaves;300ml cream; 100g Italian meringue (180ml whites, 200g sugar, 100g glucose)

prepared 100g Italian meringue

whip the cream , heat the gelatin mix into mango puree, fold in Italian meringue and prepared whiping cream .

Last Year Christmas log