No-bake mini cup tiramisu

An easy simple cake to make, but it takes a lot of work. It does not require any baking. I decided to make mini cups of tiramisu. If you like, you can make a 10-inch or two 6-inch cake.
All you need to do is put it in the fridge. It contains some alcohol, but if you put a bit of it in it, you will not taste it once you eat it. Once you know how to make it, you will get the hand of it.
I decided to put a finger lady in the tiramisu on the side to look nice. Then sprinkle some cocoa powder on top of the mini cups of tiramisu. These mini cups of tiramisu are very tasty, and I enjoyed it very much, and so will you. Try the recipe.

Ingredients:

3 Eggs yolks
1/2 cup of Sugar
400g Mascaropne Cheese
1 tsp Vanilla extract
400g whipping cream
4 tbsp Black Coffee
1 1/2 cup of water
3 tbsp Amaretto
3 tbsp Baileys
40 pieces of lady finger
2 tbsp Cocoa Powder
couple of mini cups

Direction:

1. prepare all the ingredients and set it aside.

2. Put Black Coffee in a container and pour hot water. Then put over cold water
to cool it down.

3. Crack the 3 eggs and separate it. Only use the 3 egg yolks. Put it in a mixing bowl and put on top of a double boiler, mix together with the sugar and vanilla. Make sure it is standing over the simmering water. Continue to whip for one minutes, until the egg yolks are creamy, Now you can remove it from the heat and let it cool.

4. Now whip the cream until it stands, but do not over whip ( note: when you turn it upside down the cream does not fall or move)

5. Next, spoon the mascaropne cheese and into the egg yolks mixture and mix evenly blended.

6. Take 1/3 whip cream into the cheese mixture and mix well. Then pour the cheese mixture back into the rest of the whipping cream and mix well.

7. Starting by combining the coffee: Put in the amaretto and bailey in the coffee and mix well. Now dip the entire body of the lady finger into the mix on one side and other side fast. then place the fingers in the base of a glass pan or a cake pan.

8. spoon over with the cream mixture. Dust with a little cocoa powder. repeat the same step again. Dip the entire body of the lady finger into the mix on one side and other side fast. Then spoon over with the cream mixture. Dust with a little cocoa powder. Finally when you get to the top just a layer of cream.

9. Place the mini cups of Tiramisu in the fridge for a few hours or over night. Before serving dust a little coca powder and put a finger lady in the small cup on the side.

10. enjoy this mini cup tiramisu.

No-bake Tiramisu Cake

A simple cake to make. It does not require any baking. I made a 10- inch cake. You can make two 6-inch cakes.
All you need to do is put it in the fridge. It contains some alcohol, but if you put a bit in it, you will not taste any once you eat it. Once you know how to make tiramisu, it will be an easy task. When soaking the fingers ladies in the black coffee, that is mixed with a bit of Amaretto and bailey. Just soak in water fast, or it will break. Each layer on the cake contains finger ladies, mascarpone, and cocoa powder. Continue the same steps until you get to the top. Do not put any cocoa powder on top. It is to put it in the fridge for a couple of hours. When you serve the tiramisu, dust some cocoa powder on top.
I decided to sprinkle some cocoa powder on top of the cake. I cut up some pieces of thin strips of grapes and take some pieces of oranges. and place them in the middle of the tiramisu to look like a flower shape. This cake is very tasty, and I enjoyed it very much, and so will you. It will put a smile on your face. Try the recipe and enjoy.

Ingredients:
3 Eggs yolks
1/2 cup of Sugar
400g Mascaropne Cheese
1 tsp Vanilla extract
400g whipping cream
4 tbsp Black Coffee
1 1/2 cup of water
3 tbsp Amaretto (you can add less amaretto )
3 tbsp Baileys (you can add less baileys)
40 pieces of lady finger
2 tbsp Cocoa Powder

Decoration:
Couple of strawberries

Direction:

1. prepare all the ingredients and set it aside.

2. Put Black Coffee in a container and pour hot water. Then put over cold water
to cool it down.

3. Crack the 3 eggs and separate it. Only use the 3 egg yolks. Put it in a mixing bowl and put on top of a double boiler, mix together with the sugar and vanilla. Make sure it is standing over the simmering water. Continue to whip for one minutes, until the egg yolks are creamy, Now you can remove it from the heat and let it cool.

4. Now whip the cream until it stands, but do not over whip ( note: when you turn it upside down the cream does not fall or move)

5. Next, spoon the mascaropne cheese and into the egg yolks mixture and mix evenly blended.

6. Take 1/3 whip cream into the cheese mixture and mix well. Then pour the cheese mixture back into the rest of the whipping cream and mix well.

7. Starting by combining the coffee: Put in the amaretto and bailey in the coffee and mix well. Now dip the entire body of the lady finger into the mix on one side and other side fast. then place the fingers in the base of a glass pan or a cake pan.

8. spoon over with the cream mixture. Dust with a little cocoa powder. repeat the same step again. Dip the entire body of the lady finger into the mix on one side and other side fast. Then spoon over with the cream mixture. Dust with a little cocoa powder. Finally when you get to the top just a layer of cream.

9. Place the Tiramisu in the fridge for a few hours or over night. Before serving dust a little coca powder.

Decoration:
1. take an orange and peel the skin

2. Separate the orange apart.

3. Put 6 oranges in the middle like a flower shape.

4. Take 2 grapes and cut the grapes in half. Place it on the side and cut into thin slices.

5. place 5 thin slices in between each oranges/

6. Place a grape in the middle of the flower shape.

7. Now you have a tiramisu cake.

8. Enjoy.

Fruit sponge cake

A simple fruit sponge cake that you can make. If you already know how to make a sponge cake, it will be an easy task. I decided to use a sponge cake to make this cake. I use a round 10-inch, aluminum baking pan that you can remove the bottom part. I cut up some parchment paper for the round bottom part and around the aluminum baking pan. I have the recipe on how to make a sponge cake and make the layer cake decorations.
The sponge cake needs to be removed from the baking pan and parchment paper. Then turn it upside to completely cool down on a wire rack. Since I will be making a layer cake, I decided to cut the cake in half to cool the cake faster.
The whipping cream has to put 2 tbsp of sugar, but instead, I decided to use icing sugar. Without the sugar or the icing sugar, the whipping cream will not taste good. The whipping cream needs to be whipped until stiff, glossy peaks. When you turn the bowl over, the cream will not move, and it stands alone.
This fruit sponge cake has 2 layers. I used fresh fruits. I used oranges and grapes. I slice the oranges in the middle and flatten it. The first layer was spread with whipped cream nicely all around the cake. I cut some grapes in half and put them around the cake, separating apart from each other. For the other half of the cake, I cut off the skin. Turn it over and use the cut-off skin to connect the cake. I spread some whipping cream nicely on the cake and put the oranges around the cake, separating apart from each other and some in the middle like a flower shape. I put some grape between the oranges and slices in the middle between the oranges. I made a flower shape in the middle. At the bottom, I place some oranges around the cake and slice grapes in between the oranges.
This cake is so delicious. I like it a lot. When you look at the cake, it seems difficult. Once you do it, it will be simple. Some layer cakes are hard to do, but this is an easy, simple sponge cake, with 2 layer cakes, a layer cake with some whipped cream and oranges and grapes. If you decorated with blueberries. It will be a blueberry cake.
The fruit sponge cake came out perfectly and delicious. When eating the cake, it is very soft and spongy.
Kids and adults would love this kid a lot. If you do not like to have a lot of creams, you can put less cream as you desire. This can be a perfect birthday cake that you can make for someone or for a snack. If you have never made a layer cake before, give this fruit cake a try.

Ingredient:
1 cup all Purpose flour
1tsp Baking powder
1/4 tsp Baking soda
1/8 salt
Egg yolks:
5 egg yolks
1/2 cup of sugar
1 tsp vanilla Extract
2 tbsp lemon juice
1 lime peel
1/4 cup vegetable oil
1/3 cup water
Egg Whites:
5 egg whites
1/2 Cream of tartar
1/4 cup sugar
layer cake decoration:
1/2-1 cup of Heavy whipping cream
10-12 starberries
2 tbsp of sugar

Direction:

Making the sponge cake:
1. Preheat oven for 350F (180c) for the longest until you are ready
to put in oven.

2. Sieve together flour, baking powder. baking soda and salt in a bowl.

3. In a big bowl separate the egg yolks and egg whites,

4. In the big bowl, beat egg yolks and sugar until light. Add in vanilla, lemon
juice, lime peel, oil, and water with electric or food processor.

5. In separate bowl, add the cream of tartar in egg whites and beat until foamy.
Then add 1/4 cup of sugar at a time. Beat until stiff glossy peaks (when you turn
the bowl over the cream will not move and it stands alone.)

6. Sift the flour in the egg yolks mixture, and mix  thoroughly. Add in 1/3 egg white with a rubber spatula to the mix and gently fold. Add the remaining egg white and gently fold until it is mix together goodly.

7. Take a 10 inch spring foam. Use some parchment paper and cut the shape of the bottom removable spring foam and around to covering it.

8. Pour the mixture into 9 inch spring form and pad the spring foam on the table a bit to make it even.

9. Put it in the oven and bake for 35-40 minute. make sure the preheat oven is at 350F (180c)

10. When it is ready put a toothpick in the sponge cake and if it comes out clean, it means it is ready.

11. Remove the cake from the oven and let it cool. Turn the pan upside down bottle until completely cool.

Cutting the cake in half:
1. Use a knife and carefully cut the cake in half.

2. If the cake is still hot, separate it apart and let it cool down completely.

3. When the cake is completely cool down.

4. For the other half, cut off the skins on the top.

Making the whipping cream:
1. Take 1/2-1 cup of whipping cream and pour it into a mixing bowl.

2. Put 2 tablespoons of sugar into the whipping cream mixing bowl.

3. Take an electric beater and beat until stiff glossy peaks. (When you turn the bowl over, the cream will not move, and it stands alone.)

4. If you are not ready to use it yet. Place it into the fridge.

Cutting the grapes:
1. Take the package of grapes.

2. Wash the grapes. Take some un-cut grapes onto a bowl.

3. Cut the grapes in half and put some slices onto a bowl.

4. Repeat the same steps for the rest of the grapes.

5. When all done. Set it aside.

Preparing the oranges:
1. Take 1-2 oranges

2. Peel the oranges.

3. Seperate the oranges apart.

4. Slice a bit in the middle and flatten the oranges.

5. keep some pieces of oranges.

5. Place it onto a plate and set it aside.

Layer cake decoration:
1. Take a spatula and spread the whipping cream around the bottom cake.
(Note: When spreading the whipping cream, make sure no spots are missing.)

2. Put some slice of half grapes on top of the first layer.

3. Take the other half of the cake. Turn over the cut-off skin part and place it on top of the cake.

4. Take a spatula and spread the whipping cream all around the top cake part.
(Note: When spreading the whipping cream, make sure no spots are missing.)

5. Take the half slice of flatten oranges, and place them around the cake. Separate the oranges and put some pieces of oranges in the middle like a flower shape.

6. Take a whole pieces of grape and place it between each oranges and thin slices of grapes in the middle. Place it in between each oranges. Then put a whole grape in the middle.

7. put some oranges at the bottom around the cake.

8. Place 2 thin slices of grapes in between each oranges.

9. Repeat the same steps until it is all placed.

9. Once done. Now you have a fruit sponge cake.

10. Enjoy.

Mantou (Chinese steam buns)

This is the 23rd time I make mantou. This is Chinese steam buns. It is very easy and soft and tasty to make. If you already know how to make bread, you can try making these Chinese steam buns. The only thing that took the longest was waiting for it to raise. If you like, you can make more than one dough ball and make some more mantou to eat during the week.
Kids and adults would love these steam buns. The best combination that goes well with this steam bun would be milk. These Chinese steam buns have nothing inside. If you like, you can cut it in half and put ham, sausages, chicken or butter on it to make it like a sandwich and taste better. You can just eat it like that. What ever you choose as your desire.
You can leave some in a plastic container and eat it the next day, in the morning or afternoon snacks. If you make a lot and cannot finish it all, you can put it in an airtight container or bag and freeze it in the freezer. When you want to eat it, you can just take it out and put it in the steamer. Once you eat it, you will like it a lot. Try this recipe and enjoy.

Ingredients:
300g all-purpose flour
3g of instant yeast
30g of sugar
9g of oil
160g of cold milk
Add more milk if the dough is dry
A bit of dusting flour for kneading

Direction:

Kneading the dough:
1.Use a scale and measure all your ingredients before starting and
set it aside.

2. Use a clean bowl and put 300g of all-purpose flour, 3g of yeast, 30g of sugar, 9g of oil and add in 160g of milk.

3. Use a spatula, or a wooden spoon, and stir in the middle to form a dough as much as you can.

4. Pour a bit of milk to the crumble pieces. Continue to stir with a wooden spoon.
(Note: If there are still some crumble pieces, add some more a bit of milk and stir with a wooden spoon until no more pieces crumble lining around.)

5. Use a wooden spoon to scrape off all the side dough of the bowl very clean.(Note: There should be no pieces left in the bowl, to make good and tasty mantou)

6 . Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.

7. Use your hands in a bowl and knead the dough with your strength. Like, you are washing your clothes by hand until all combine into the form of a dough ball, and it is not sticky anymore for about 10-12 minutes.
(Note: if your hands are sticky, dust some flour on your hands and work surface, but make sure not to put too many at a time as needed.)

8. Form a dough ball and place it in a mixing bowl. Put some oil around the ball dough and the side bowl and bottom. Use a plastic wrapper or a cloth and cover the dough. Let it sit and rise for 10 minutes.
(Note: if you do not cover the dough to raise it, it will dry up and not good)

9. When it is 10 minutes, take the dough out of the bowl, and knead for another 2-3 minutes, like you would wash your clothes by hand.

Regular Mantou shape making:
1. Form a dough ball and place it in a bowl. Put some oil around the ball dough. And the side bowl and bottom again. Use a plastic wrapper or a cloth and cover the dough again. Let it sit and rise for 1 and a half to 2 hours until it doubles in size.

2. Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.

3. Take the dough. Make a big hole in the middle. Pull the dough like rolling it out, squeeze the dough tight, when you see a fat spot, squeeze it back in tight.

4. Cut the dough in half and place it in the bowl. Cover with a plastic wrapper.(Note: if you do not cover the dough, it will become dry, and you will not be able to use it)

5. Use your hands and roll out your dough like a snake.

6. Cut the dough in half and cut it into 7-8 pieces.

7. Use a plastic wrapper and cover the un-use dough pieces with a plastic wrapper so that they will not get dry.

8. Dust a bit of flour on the work surface and take one piece of dough ball out of the bowl. You do not need to reshape the dough ball, you can keep it the way it is. All you need to do is just adjust the shape by the 4 corners and make sure it is nice.

9. Repeat the same thing for the rest of the pieces.

10. When the pieces are done.

11. Repeat the same thing with the other half of the dough.

Rise the Manotu a second time:
1. In a cupboard, take out a steamer pot and place some cold water in it.

2. Use steamer trays, a rack with a plate or a bamboo steamer. Heat the steamer to room temperature, not too hot. When you feel it is room temperature, turn off the heat immediately.
(Note: make sure the streamer is not too cold or hot, just room temperature.)

3. Cut out some square parchment or wax paper and place the mantou on top of each one of them.

4. Place all the mantou on the steamer and dap some milk on top of the mantou.

5. Let it sit and rise for 10 minutes.

Cooking process:
1. When the time is ready, turn on the steamer and let it cook for 30 minutes. The time it takes for boiling water and to cook it.

2. Once 30 minutes is up when cooking. Turn the heat off and wait about 1 min. Put on a kitchen mitten. Before you open the lid, place a towel on the table with a bowl. Make sure you open it quickly and avoid the steam water dripping onto the steam buns. Place the lid in the sink quickly.

3. Take it out and place all Mantou on the wire rack and let it cool,
Or if you like it hot, you can eat it right away.

4. Enjoy.

Mantou (Chinese steam buns)

This is the 22st time I made mantou. This is a Chinese steamed bun. Usually, you can buy it at a Chinese supermarket. This time is a homemade Chinese steamed bun. When I first made bread, it was the Chinese mantou steamed buns. I made them many times until I was successful before making other buns. When you practice more, you will be perfect.
To this day, I still make mantou Chinese steamed buns because I like to eat them. The steam buns are very soft and delicious. I like it a lot. The only thing that took the longest was waiting for it to raise. Making more dough can have more to eat.
Kids and adults would love these steamed buns. The best combination with these steam bun would be milk or soya milk. These Chinese steam buns have nothing inside. Look at how beautiful the chinese steam buns are place on a wire rack.
You can leave some in a plastic container and eat it the next day, in the morning or afternoon snacks. If you make a lot and cannot finish it, you can put it in an airtight container or bag and freeze it in the freezer. When you want to eat it, you can take it out and put it in the steamer. Once you eat it, you will like it a lot. Try this recipe and enjoy it.

Ingredients:
300g all-purpose flour
3g of instant yeast
30g of sugar
9g of oil
160g of cold milk
Add more milk if the dough is dry
A bit of dusting flour for kneading

Direction:

Kneading the dough:
1.Use a scale and measure all your ingredients before starting and
set it aside.

2. Use a clean bowl and put 300g of all-purpose flour, 3g of yeast, 30g of sugar, 9g of oil and add in 160g of milk.

3. Use a spatula, or a wooden spoon, and stir in the middle to form a dough as much as you can.

4. Pour a bit of milk to the crumble pieces. Continue to stir with a wooden spoon.
(Note: If there are still some crumble pieces, add some more a bit of milk and stir with a wooden spoon until no more pieces crumble lining around.)

5. Use a wooden spoon to scrape off all the side dough of the bowl very clean.(Note: There should be no pieces left in the bowl, to make good and tasty mantou)

6 . Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.

7. Use your hands in a bowl and knead the dough with your strength. Like, you are washing your clothes by hand until all combine into the form of a dough ball, and it is not sticky anymore for about 10-12 minutes.
(Note: if your hands are sticky, dust some flour on your hands and work surface, but make sure not to put too many at a time as needed.)

8. Form a dough ball and place it in a mixing bowl. Put some oil around the ball dough and the side bowl and bottom. Use a plastic wrapper or a cloth and cover the dough. Let it sit and rise for 10 minutes.
(Note: if you do not cover the dough to raise it, it will dry up and not good)

9. When it is 10 minutes, take the dough out of the bowl, and knead for another 2-3 minutes, like you would wash your clothes by hand.

Regular Mantou shape making:
1. Form a dough ball and place it in a bowl. Put some oil around the ball dough. And the side bowl and bottom again. Use a plastic wrapper or a cloth and cover the dough again. Let it sit and rise for 1 and a half to 2 hours until it doubles in size.

2. Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.

3. Take the dough. Make a big hole in the middle. Pull the dough like rolling it out, squeeze the dough tight, when you see a fat spot, squeeze it back in tight.

4. Cut the dough in half and place it in the bowl. Cover with a plastic wrapper.(Note: if you do not cover the dough, it will become dry, and you will not be able to use it)

5. Use your hands and roll out your dough like a snake.

6. Cut the dough in half and cut it into 7-8 pieces.

7. Use a plastic wrapper and cover the un-use dough pieces with a plastic wrapper so that they will not get dry.

8. Dust a bit of flour on the work surface and take one piece of dough ball out of the bowl. You do not need to reshape the dough ball, you can keep it the way it is. All you need to do is just adjust the shape by the 4 corners and make sure it is nice.

9. Repeat the same thing for the rest of the pieces.

10. When the pieces are done.

11. Repeat the same thing with the other half of the dough.

Rise the Manotu a second time:
1. In a cupboard, take out a steamer pot and place some cold water in it.

2. Use steamer trays, a rack with a plate or a bamboo steamer. Heat the steamer to room temperature, not too hot. When you feel it is room temperature, turn off the heat immediately.
(Note: make sure the streamer is not too cold or hot, just room temperature.)

3. Cut out some square parchment or wax paper and place the mantou on top of each one of them.

4. Place all the mantou on the steamer and dap some milk on top of the mantou.

5. Let it sit and rise for 10 minutes.

Cooking process:
1. When the time is ready, turn on the steamer and let it cook for 30 minutes. The time it takes for boiling water and to cook it.

2. Once 30 minutes is up when cooking. Turn the heat off and wait about 1 min. Put on a kitchen mitten. Before you open the lid, place a towel on the table with a bowl. Make sure you open it quickly and avoid the steam water dripping onto the steam buns. Place the lid in the sink quickly.

3. Take it out and place all Mantou on the wire rack and let it cool,
Or if you like it hot, you can eat it right away.

4. Enjoy.

Banana bread with sunflower seeds

This is a delicious, simple banana cake to make. It is the sixth time I made a banana cake. This time, instead of putting nuts, I put sunflower seeds. This Banana Bread Cake is very soft. This recipe can make 2 rectangular alumni with parchment paper or a round cake pan to make banana bread cake. If you use ripe bananas in the fridge or freeze, it will be an excellent type to make a perfect banana bread cake. Kids and Adults would love this banana cake very much. This is a good choice banana bread to make. Try the recipe and enjoy.

Ingredient:
3 ripe medium banana mashed
3/4 cup of sugar
2 eggs (make sure egg is at room temperature)
4 tablespoon of  butter or vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
Quarter teaspoon of salt
2 cups flour
3-4 tablespoon Milk (optional if the mix is too thick at the end)
( Make sure milk is at room temperature)
Add any kind of nuts on the top (Optional)

Direction:
1. preheat oven to 350F (180 degrees) Grease top of pan. If you are using a rectangular alumni with a wax paper, then you don’t need to grease.
2. In a Large bowl sift 2 cups of flour , 1 teaspoon baking soda, 1 teaspoon baking powder and Quarter teaspoon of salt and mix together using a spatula.
3. Take 3 medium ripe bananas and  peel the skin. Place it in a blender and blend it well. (make sure there are no big pieces leftover) then set it aside.
4. In a separate bowl put 4 tablespoon of butter and 3/4 cup of sugar.
5. Use an electric mixer and mix until combine. (make sure to scrap off the sugar on the side of the bowl, using a spatula.)
6. Take 2 eggs and crack it in a small bowl and beat it well. Then pour in the sugar and butter mixer.
7. Use an electric mixer and mix well until you do not hear any sugar at the bottom of the bowl.
8. Pour the ripe blend banana in the sugar, eggs and butter mixer and mix it all well combine with a spatula. Important not to over mix the batter.
9. While mixing and you find it is too thick, you can put some milk in it, (optional)
10. If you use milk  in the batter, make sure it is well mix with a spatula (note if you do not use milk then you can skip this step)
11. Now use 2 rectangular alumni or a large pan and grease it. Pour it in the pan. Then hit it on the table to remove any air bubbles.
12. you can add any kind of nuts of your desire on the top of the batter by spreading all around. (skip this step if you do not want to put nuts)
13. Bake for 40 min. Check if it’s ready, Using a toothpick  by inserting into the banana bread when comes out clean, it is ready.  If it does not come out clean then it means it need to be bake a little bit longer.
13. when it is ready. Cool in pan for 10 min. Then transfer to a wire rack.
14. Enjoy!!!!!

Mantou (Chinese steam buns)

This is the 21st time I made mantou. This is a Chinese steamed bun. Usually, you can buy it at a Chinese supermarket. This time is a homemade Chinese steamed bun. When I first made bread, it was the Chinese mantou steamed buns. I made them many times until I was successful before making other buns. When you practice more, you will be perfect.
To this day, I still make mantou Chinese steamed buns because I like to eat them. The steam buns are very soft and delicious. I like it a lot. The only thing that took the longest was waiting for it to raise. Making more dough can have more to eat.
Kids and adults would love these steamed buns. The best combination with these steam bun would be milk or soya milk. These Chinese steam buns have nothing inside. Look at how beautigul the chinese steam buns are place on a wire rack.
You can leave some in a plastic container and eat it the next day, in the morning or afternoon snacks. If you make a lot and cannot finish it, you can put it in an airtight container or bag and freeze it in the freezer. When you want to eat it, you can take it out and put it in the steamer. Once you eat it, you will like it a lot. Try this recipe and enjoy it.

Ingredients:
300g all-purpose flour
3g of instant yeast
30g of sugar
9g of oil
160g of cold milk
Add more milk if the dough is dry
A bit of dusting flour for kneading

Direction:

Kneading the dough:
1.Use a scale and measure all your ingredients before starting and
set it aside.

2. Use a clean bowl and put 300g of all-purpose flour, 3g of yeast, 30g of sugar, 9g of oil and add in 160g of milk.

3. Use a spatula, or a wooden spoon, and stir in the middle to form a dough as much as you can.

4. Pour a bit of milk to the crumble pieces. Continue to stir with a wooden spoon.
(Note: If there are still some crumble pieces, add some more a bit of milk and stir with a wooden spoon until no more pieces crumble lining around.)

5. Use a wooden spoon to scrape off all the side dough of the bowl very clean.(Note: There should be no pieces left in the bowl, to make good and tasty mantou)

6 . Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.

7. Use your hands in a bowl and knead the dough with your strength. Like, you are washing your clothes by hand until all combine into the form of a dough ball, and it is not sticky anymore for about 10-12 minutes.
(Note: if your hands are sticky, dust some flour on your hands and work surface, but make sure not to put too many at a time as needed.)

8. Form a dough ball and place it in a mixing bowl. Put some oil around the ball dough and the side bowl and bottom. Use a plastic wrapper or a cloth and cover the dough. Let it sit and rise for 10 minutes.
(Note: if you do not cover the dough to raise it, it will dry up and not good)

9. When it is 10 minutes, take the dough out of the bowl, and knead for another 2-3 minutes, like you would wash your clothes by hand.

Regular Mantou shape making:
1. Form a dough ball and place it in a bowl. Put some oil around the ball dough. And the side bowl and bottom again. Use a plastic wrapper or a cloth and cover the dough again. Let it sit and rise for 1 and a half to 2 hours until it doubles in size.

2. Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.

3. Take the dough. Make a big hole in the middle. Pull the dough like rolling it out, squeeze the dough tight, when you see a fat spot, squeeze it back in tight.

4. Cut the dough in half and place it in the bowl. Cover with a plastic wrapper.(Note: if you do not cover the dough, it will become dry, and you will not be able to use it)

5. Use your hands and roll out your dough like a snake.

6. Cut the dough in half and cut it into 7-8 pieces.

7. Use a plastic wrapper and cover the un-use dough pieces with a plastic wrapper so that they will not get dry.

8. Dust a bit of flour on the work surface and take one piece of dough ball out of the bowl. You do not need to reshape the dough ball, you can keep it the way it is. All you need to do is just adjust the shape by the 4 corners and make sure it is nice.

9. Another way of making the shape by dust a bit of flour on the work surface and take one piece of dough ball out of the bowl. You can reshape the dough ball by putting it on the work surface. squeezing the back of the ball use your 2 thumb pressing the dough going inside one at a time with the thumb like a few times, to take out the air bubble out. Then roll out the ball slowly on the work surface. Then use use your 2 side hands and turn the dough ball to make the ball a bit taller and ball rounder.

10. Repeat the same thing for the rest of the pieces.

11. When the pieces are done.

12. Repeat the same thing with the other half of the dough.

Rise the Manotu a second time:
1. In a cupboard, take out a steamer pot and place some cold water in it.

2. Use steamer trays, a rack with a plate or a bamboo steamer. Heat the steamer to room temperature, not too hot. When you feel it is room temperature, turn off the heat immediately.
(Note: make sure the streamer is not too cold or hot, just room temperature.)

3. Cut out some square parchment or wax paper and place the mantou on top of each one of them.

4. Place all the mantou on the steamer and dap some milk on top of the mantou.

5. Let it sit and rise for 10 minutes.

Cooking process:
1. When the time is ready, turn on the steamer and let it cook for 30 minutes. The time it takes for boiling water and to cook it.

2. Once 30 minutes is up when cooking. Turn the heat off and wait about 1 min. Put on a kitchen mitten. Before you open the lid, place a towel on the table with a bowl. Make sure you open it quickly and avoid the steam water dripping onto the steam buns. Place the lid in the sink quickly.

3. Take it out and place all Mantou on the wire rack and let it cool,
Or if you like it hot, you can eat it right away.

4. Enjoy.

Chinese mung beans dessert soup

A delicious bowl of mung bean dessert made from a rice cooker. Usually, we use mung beans with shells. Without the shells, they are used for making mung bean paste for breads, pancakes or cakes. Mung beans and Chinese brown sugar can be found at a Chinese supermarket or any stores that sell mung beans.
When cooking, we use one bowl of mung beans, wash clean without any dirt. The rice cooker needs to fill the amount of water that you desire. The mung beans are cooked for 45 minutes in a rice cooker. I added some orange peel. It can be found at a Chinese supermarket. If you can’t find any. You can take a regular orange peel and leave it to dry out for a couple of days before using. If you keep it up for too longer, it will be no good anymore. When 45 minutes are up. Tilt the cover with a spatula holding it to prevent it from spilling. Put a block of Chinese brown sugar and let it cook until it is all dissolved. Cook for a bit. Close the heat. Now you are ready to eat this Mung bean dessert soup. It is best to add the Chinese brown sugar, or it will not taste good. Mung beat dessert soup helps with cold sores, mouth ulcers, and pimples.
Kids and adults would love this Mung bean dessert soup. It is very delicious and tastes so good. You can also add milk to your mung beans to make a drink. Similar to a red bean with milk. This kind of dessert is eaten after dinner.
On a hot summer day, you can put it in the fridge and eat it cold. It will be a very re-freshing dessert. If you make a big portion and can’t finish it. You can put some in a container and freeze it in the frozen. When you want to eat it, just take it out and defrost it. If you have never tried this mung bean dessert soup before, give it a try and see if you like it enjoy!!!

Ingredients:
1 mid-size bowl of mung beans
1 stick of Chinese brown sugar
2-3 pieces of orange peel (optional)
rice cooker
some cold water for rice cooker

Direction:

Cleaning the mung beans:z
1. Take a bag of mung beans. Open bag. Use a mid-size bowl and scoop up one bowl of mung beans.

2. Pour the mung beans into a strainer and place the strainer on top of the mixing bowl.

3. Wash the mung beans under the cold tap water by mixing them with a whisk. While pouring the water out, make sure the water is clear to ensure it is properly clean.

4. Continue the same steps until the water is clear and mung beans are clean.

5. Once the mung beans are clean, set them aside.

Cooking process:
1. Take a rice cooker and place it on the table. Plugin plug.

2. Fill the rice cooker with water, the amount that you need to cook the mung beans.

3. Pour the mung beans into the rice cooker and add 2-3 pieces of orange peels
(Note: Use the orange peel pieces from the sides. If the orange peel is too long, don’t use it.)

4. Close the lid and press the rice cooker to cook.

5. Cook the mung beans for 45 minutes. 

6. When the time is up, open the lid and put a spatula to hold the cover from spilling.

7. Put 1 slab of Chinese brown sugar. Cook until the Chinese brown sugar dissolved. 

8. Let it cook for a bit.

9. Once it is boiling, press the rice cooker to keep warm.

10. Now the mung beans are ready to eat.

11. Enjoy.

No-bake Tiramisu Cake


A simple cake to make. It does not require any baking. I made a 6- inch cake. You can make a whole 10-inch or two 6-inch cakes.
All you need to do is put it in the fridge. It contains some alcohol, but if you put a bit of it, you will not taste any once you eat it. Once you know how to make tiramisu, it will be an easy task. When soaking the fingers ladies in the black coffee, that is mixed with a bit of Amaretto and bailey. Just soak in water fast, or it will break. Each layer on the cake contains finger ladies, mascarpone, and cocoa powder. Continue the same steps until you get to the top. Do not put any cocoa powder on top. It is to put it in the fridge for a couple of hours. Once you serve the tiramisu. Dust some cocoa powder on top.
I decided to sprinkle some cocoa powder on top of the cake. I cut up some pieces of strawberries and place them in the middle of the tiramisu to look nice. Look at how beautiful the tiramisu looks inside after it has been cut open. This cake is very tasty, and I enjoyed it very much, and so will you. Try the recipe and enjoy.

Ingredients:

3 Eggs yolks
1/2 cup of Sugar
400g Mascaropne Cheese
1 tsp Vanilla extract
400g whipping cream
4 tbsp Black Coffee
1 1/2 cup of water
3 tbsp Amaretto (you can add less amaretto )
3 tbsp Baileys (you can add less baileys)
40 pieces of lady finger
2 tbsp Cocoa Powder

Decoration:
Couple of strawberries

Direction:

1. prepare all the ingredients and set it aside.

2. Put Black Coffee in a container and pour hot water. Then put over cold water
to cool it down.

3. Crack the 3 eggs and separate it. Only use the 3 egg yolks. Put it in a mixing bowl and put on top of a double boiler, mix together with the sugar and vanilla. Make sure it is standing over the simmering water. Continue to whip for one minutes, until the egg yolks are creamy, Now you can remove it from the heat and let it cool.

4. Now whip the cream until it stands, but do not over whip ( note: when you turn it upside down the cream does not fall or move)

5. Next, spoon the mascaropne cheese and into the egg yolks mixture and mix evenly blended.

6. Take 1/3 whip cream into the cheese mixture and mix well. Then pour the cheese mixture back into the rest of the whipping cream and mix well.

7. Starting by combining the coffee: Put in the amaretto and bailey in the coffee and mix well. Now dip the entire body of the lady finger into the mix on one side and other side fast. then place the fingers in the base of a glass pan or a cake pan.

8. spoon over with the cream mixture. Dust with a little cocoa powder. repeat the same step again. Dip the entire body of the lady finger into the mix on one side and other side fast. Then spoon over with the cream mixture. Dust with a little cocoa powder. Finally when you get to the top just a layer of cream.

9. Place the Tiramisu in the fridge for a few hours or over night. Before serving dust a little coca powder.

Decoration:
1. Take the package of strawberries

2. Wash the strawberries. Cut off the stem. Use a paper towel and try the strawberries.

3. Stand up the strawberries and cut them into pieces.

4. Repeat the same steps for the rest of the strawberries.

5. place couple of strawberries nicely in the middle.

6. Now you have a tiramisu cake.

7. Enjoy.


Stawberry shortcake


A simple strawberry shortcake that you can make. If you already know how to make a sponge cake, it will be an easy task. This cake requires a sponge cake. I use a round 10 inch, aluminum baking pan that you can remove the bottom part. I cut up some parchment paper for the round bottom part and around the aluminum baking pan. I have the recipe on how to make a sponge cake and make the layer cake decorations.
The sponge cake needs to be removed from the baking pan and parchment paper. Then turn it upside to completely cool down on a wire rack. Since I will be making a layer cake, I decided to cut the cake in half to cool the cake faster.
The whipping cream has to put 2 tbsp of sugar. Without the sugar, the whipping cream will not taste good. The whipping cream needs to be whipped until stiff glossy peaks. When you turn the bowl over the cream will not move and it stands alone.
This strawberry shortcake has 2 layers. I used fresh strawberry. Washed and dry with a paper towel. I cut the strawberries into pieces. The first layer was spread with whipped cream nicely all around the cake. I put the strawberries around the cake, separating apart each other and some in the middle. For the other half of the cake, I cut off the skin. Turn it over and use the cut-off skin to connect the cake. I spread some whipping cream nicely on the cake and put some strawberries around the cake separating apart and make a nice design with the strawberries in the middle of the cake.
This cake is so delicious. I like it a lot. When you look at the cake, it seems difficult. Once you do it, it will be simple. Some layer cakes are hard to do, but this is an easy, simple sponge cake, with 2 layer cakes, a layer cake with some whipped cream and strawberries. If you decorated with blueberries. It will be a blueberry shortcake.
The strawberry shortcake came out perfectly and beautifully. When eating the cake, it is very soft and spongy.
Kids and adults would love this kid a lot. If you do not like to have a lot of creams, you can put less cream as you desire. This can be a perfect birthday cake that you can make for someone or for a snack. If you have never made a layer cake before, give this strawberry shortcake a try.

Ingredient:
1 cup all Purpose flour
1tsp Baking powder
1/4 tsp Baking soda
1/8 salt
Egg yolks:
5 egg yolks
1/2 cup of sugar
1 tsp vanilla Extract
2 tbsp lemon juice
1 lime peel
1/4 cup vegetable oil
1/3 cup water
Egg Whites:
5 egg whites
1/2 Cream of tartar
1/4 cup sugar
layer cake decoration:
1/2-1 cup of Heavy whipping cream
10-12 starberries
2 tbsp of sugar

Direction:

Making the sponge cake:
1. Preheat oven for 350F (180c) for the longest until you are ready
to put in oven.

2. Sieve together flour, baking powder. baking soda and salt in a bowl.

3. In a big bowl separate the egg yolks and egg whites,

4. In the big bowl, beat egg yolks and sugar until light. Add in vanilla, lemon
juice, lime peel, oil, and water with electric or food processor.

5. In separate bowl, add the cream of tartar in egg whites and beat until foamy.
Then add 1/4 cup of sugar at a time. Beat until stiff glossy peaks (when you turn
the bowl over the cream will not move and it stands alone.)

6. Sift the flour in the egg yolks mixture, and mix  thoroughly. Add in 1/3 egg white with a rubber spatula to the mix and gently fold. Add the remaining egg white and gently fold until it is mix together goodly.

7. Take a 10 inch spring foam. Use some parchment paper and cut the shape of the bottom removable spring foam and around to covering it.

8. Pour the mixture into 9 inch spring form and pad the spring foam on the table a bit to make it even.

9. Put it in the oven and bake for 35-40 minute. make sure the preheat oven is at 350F (180c)

10. When it is ready put a toothpick in the sponge cake and if it comes out clean, it means it is ready.

11. Remove the cake from the oven and let it cool. Turn the pan upside down bottle until completely cool.

Cutting the cake in half:
1. Use a knife and carefully cut the cake in half.

2. If the cake is still hot, separate it apart and let it cool down completely.

3. When the cake is completely cool down.

4. For the other half, cut off the skins on the top.

Making the whipping cream:
1. Take 1/2-1 cup of whipping cream and pour it into a mixing bowl.

2. Put 2 tablespoons of sugar into the whipping cream mixing bowl.

3. Take an electric beater and beat until stiff glossy peaks. (When you turn the bowl over, the cream will not move, and it stands alone.)

4. If you are not ready to use it yet. Place it into the fridge.

Cutting the strawberries:
1. Take the package of strawberries

2. Wash the strawberries. Cut off the stem. Use a paper towel and try the strawberries.

3. Stand up the strawberries and cut them into pieces.

4. Repeat the same steps for the rest of the strawberries.

5. Put it into a bowl and set it aside.

Layer cake decoration:
1. Take a spatula and spread the whipping cream around the bottom cake.
(Note: When spreading the whipping cream, make sure no spots are missing.)

2. Take the strawberries, and place them around the cake. Separate the strawberries apart and put some in the middle.

3. Take the other half of the cake. Turn over the cut-off skin part and place it on top of the cake.

4. Take a spatula and spread the whipping cream all around the top cake part.
(Note: When spreading the whipping cream, make sure no spots are missing.)

5. Put the strawberries around the top part of the cake, separating them apart.

6. Put 4 strawberries on each side in the middle at an angle.

7. Take 3 strawberries and continue the same thing.

8. Take a whole strawberry and place it in the middle.

9. Now you have a strawberry shortcake.

10. Enjoy.