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Top 5 dishes made from Plain Flour or Self-raising Flour
1 . White Choc. Microwave Cake an W.C. Pancakes
White Choc. Microwave Cake an W.C. Pancakes
Based on what I learned on Facebook that it is possible too turn a homemade Custard based Ice-cream into a cake batter for baking into a cake,can melt butter,or use Olive Oil for a Olive Oil Cake - will need Self-raising Flour for the cake batter as well - and for the Pancakes can use Plain Flour. Adding flour does not have to be exact for making Pancakes for to little flour Crepe Pancakes can be made and with a little bit too much flour American Pancakes can be made,the American Pancakes will take longer too cook.
Ingredient
1 tsp.
Olive Oil or melted butter
1/4 tsp.
Baking Powder
Cooking instructions
* Step 1
Mix the flour in with the melted homemade White Chocolate custard based Ice-cream and allow to rest in the Fridge with the Plastic Lid back on - the Plastic Container.
* Step 2
Use some of the sweet batter for the Pancakes.Only use a little bit of Vegetable Oil as it's not possible too distribute the Pancake Batter around the Frying Pan and is possible too do the Dinner Plate trick of turning the Pancake without it breaking. Is possible too gently slide Pancake back into the Frying Pan,or non-stick Wok.
* Step 3
With the rest of the sweet White Chocolate batter microwave some of the batter in a mug,mix a little bit of Olive Oil in - and maybe some tiny bits of Raising agents in - might take 1 minute,maybe 2 minutes too cook in the microwave. Or could make Cupcake Sponges in the oven.A heaped Ladle of Cake Batter I put into a microwave cooking cup with vent open on the Lid.
Note: if there is a photo you can click to enlarge it
2 . Matcha & White Chocolate Cake
Matcha & White Chocolate Cake
There are many different types of Chocolate Cake in the world. In Japan, there is one type of chocolate cake that is called with a French name ‘Gateau Au Chocolat’, and it is very popular. This White Chocolate and Matcha version is based on my ‘Gateau Au Chocolat’ recipe. Today I added 2 tablespoons Matcha Powder and the cake had strong Matcha flavour.
Ingredient
100 g
White Chocolate
50 g
Butter
1-2 tablespoons
Matcha Powder *I added 2 tablespoons
2 tablespoons
Caster Sugar *for Egg Whites
2 tablespoons
Caster Sugar *for Egg Yolks
1/4 cup
Thickened Cream
2-3 teaspoons
Rum OR Brandy
Cooking instructions
* Step 1
Preheat oven to 170℃. Line the base and sides of a cake tin with baking paper, OR coat with Butter and Flour.
* Step 2
Place White Chocolate and Butter in a large heat-proof bowl, heat in the microwave for 20-30 seconds OR until melt. Mix well until smooth. Add Matcha Powder, mix well, then set aside.
* Step 3
Using an electric mixer OR a whisk, beat Egg Whites and Sugar in a clean & dry bowl until soft peaks form.
* Step 4
In a separate bowl, using the same mixer, beat Egg Yolks and Caster Sugar until thick and pale colour. Add Thickened Cream and mix well.
* Step 5
Add Egg Yolk mixture to the White Chocolate mixture, and stir to combine. Sift in the Flour, mixing gently. Then fold in a half of the Egg White mixture, then add the other half and gently combine.
* Step 6
Pour the mixture into the prepared tin and smooth surface. Bake for 30 to 35 minutes OR until cooked though. Take it out onto a wire rack and cool. Dust with Icing Sugar before serve.
Note: if there is a photo you can click to enlarge it
3 . Pan-fried ‘Kakiage’ Udon
Pan-fried ‘Kakiage’ Udon
‘Kakiage’ is a type of Tempura made with a variety of chopped OR thinly sliced Vegetables and Seafood. My favourite is Onion and Prawn ‘Kakiage’. The other day, I had a Kitchen accident and I had my face badly burned with hot oil. As I am still a little scared to use a lot of oil, I tried to pan-fry this ‘Kakiage’ just like cooking a pancake. It worked fine, cleaning up was easy, and the dish was yummy.
Ingredient
60-80 g
shelled and deveined Prawns
2 tablespoons
Plain Flour OR Self-Raising Flour
1 tablespoon
Oil
1/2 cup
Water
1/3 teaspoon
Dashi Powder
2 tablespoons
Soy Sauce
Cooking instructions
* Step 1
To make 1/2 cup ‘Mentsuyu’ Sauce, combine the ‘Mentsuyu’ Sauce ingredients in a saucepan and boil for a few minutes. See more details at ‘Mentsuyu’ recipe page. *Note: You can do this process using microwave. Place the ingredients in a heat-proof bowl OR jug, and bring to the boil, then set aside.
* Step 2
Thinly slice Spring Onions diagonally. If you use Brown Onion, slice it very thinly, so that Onion can be cooked quickly. Cut Prawns into small pieces.
* Step 3
In a mixing bowl, combine Flour and Egg (OR Water). Add Spring Onions and Prawns, and mix to combine.
* Step 4
Heat Oil in a small frying pan over low heat, form a pancake and cook both sides until cooked through.
* Step 5
Heat Cooked Udon Noodles in boiling water. When soft, drain, and place in a serving bowl.
* Step 6
Place the ‘Spring Onion & Prawn Kakiage’ on the Udon Noodles, pour the ‘Mentsuyu’ Sauce, and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Banana Shortbread Cookies
Banana Shortbread Cookies
The other day, I realised I have never used Bananas for Cookies (except for Oats Cookies and Muesli Bars). What would happen if I added Banana to the cookie dough? So I tried with my Basic Cookie Dough recipe, replacing Egg with mashed Banana. Cookies turned quite soft as expected. Today I tried again. I reduced Butter and Flour, and I baked them at lower temperature for longer time, and they turned crunchy. This recipe is very similar to my Shortbread recipe, and these cookies taste quite nice.
Ingredient
60 g
Butter *softened
1/4 cup
Caster Sugar
1 pinch
Salt
Cooking instructions
* Step 1
Mix softened Butter and Sugar until smooth and well combined. Mash Banana until smooth, add to the Butter mixture, add Custard Powder (OR Corn Starch and Vanilla), and mix well. *Note: Custard Powder gives nice yellow colour and flavour.
* Step 2
Add Plain Flour and mix to combine, then use your hands to bring the dough together in the bowl.
* Step 3
Preheat oven to 150℃. Line a baking tray with baking paper.
* Step 4
Roll out the dough on a floured surface until 6-8mm thick and cut out shapes. *Note: Today I used a round cutter 4.5cm in diameter and made 25 cookies.
* Step 5
Bake for 25 to 30 minutes OR until golden. Transfer to a wire rack to cool completely. *Note: You could bake at higher temperature, e.g. 170℃, for shorter time for soft cookies.
Note: if there is a photo you can click to enlarge it
5 . Chestnut Mousse Cake
Chestnut Mousse Cake
I am a big fan of Chestnut desserts. ‘Mont Blanc Cake’ is very special to me, and ‘Chestnut Bavarois’ is one of my favourite desserts. Today I altered my ‘Chestnut Bavarois’ recipe and made this ‘Chestnut Mousse Cake’. I wanted to decorate it with Marron Glacé, but it was too hard to find. So, I made ‘Mock Marron Glacé’. I used Roasted & Peeled Chestnuts because I knew preparing Chestnuts would be too hard for my aching hands. The cake was delicious.
Ingredient
1
Egg
3 tablespoons
Caster Sugar
1 teaspoon
Oil *I used Sunflower Oil
4 tablespoons
Plain Flour OR Self-Raising Flour
2 teaspoons
Gelatine Powder *mixed with 2 tablespoons Water
1/2 cup
Milk
1 cup
Sweetened Chestnut Paste
1 tablespoon
Rum
1
Egg Yolk
Cooking instructions
* Step 1
*Note: Bake sponge first. As sponge tends to shrink after baked, use slightly larger tin (20-21cm) and cut the thin sponge into the size that fits 18cm tin. OR you can make a large thin pancake instead, using your pancake recipe. Alternatively, you can bake the sponge using 18cm tin without lining or greasing the sides, so that sponge will stick to the sides and it won’t shrink.
* Step 2
Beat Egg and Sugar until thick and pale. Add Oil and Flour and mix well. Pour the mixture into the prepared tin and bake in the preheated oven at 200℃ for 10 minutes. Then cool.
* Step 3
Remove the baking paper, cut to the right size to fit 18cm springform tin if baked in a larger tin OR frying pan, then place it in 18cm tin.
* Step 4
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 5
Heat Milk in a small saucepan over medium heat and bring just to the boil. Remove from heat. Add soaked Gelatine and mix well until Gelatine dissolves.
* Step 6
Gradually add the hot Milk mixture to Egg Yolk, whisking well, then add Sweetened Chestnut Paste and Rum, and whisk well until smooth. *Note: Add extra Sugar if required.
* Step 7
Beat Egg Whites until firm peaks form. Then Beat Cream as well.
* Step 8
When the Chestnut mixture is cool and started thickening, add whipped Cream first, and mix to combine well. Then gently add Egg White and combine.
* Step 9
Pour the mixture over the sponge, and leave it in the fridge for a few hours OR until set. Gently run a sharp knife around the inside edge of the tin, then transfer to a serving plate.
* Step 10
Today I decorated the cake with Whipped Cream and ‘Mock Marron Glacé’.
Note: if there is a photo you can click to enlarge it
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