Simple Steamed Birthday Cake

 Simple Steamed Birthday Cake

Material:

•     250 grams of sugar
•     4 eggs
•     1 tbsp sp / ovalet
•     3 tablespoons chocolate powder
•     1 vanilla wrap
•     250 grams of flour
•     3 tablespoons of powdered milk
•     1 tsp baking powder
•     200 grams of butter

As for the decoration

prepare:

•     Butter cream (to taste). For this butter cream, you can choose to make it yourself or buy it.
•     Chocolate bar (to taste). You can buy these chocolate bars in plastic stores and cake ingredients.
•     Grated cheese (to taste). For this grated cheese, you can use plain cheese (non-slice) or kiloan cheese which are sold in plastic stores and cake ingredients.
•     Wafer stick (to taste)
•     Fondant (to taste or to taste)

How to make a simple steamed birthday cake:

•     Heat butter until it melts, drain.
•     Mix flour, milk powder, baking powder, chocolate powder, vanilla and sift. The goal is that this mixture does not clot.
•     Mix eggs, sugar, ovalet (SP) then shake with a mixer until the mixture becomes stiff and expands.
•     Add the sifted ingredients (no. 2) to the No. 3 mixture slowly while continuing to shake with medium speed. Do the shaking until the mixture no. 2 runs out, then turn off the mixer.
•     After that, add the butter that has begun to freeze into the mixture, then stir with the spatula evenly.
•     Add the evenly distributed dough to the pan which has been covered in butter and flour first.
•     Add the mixture to the heated steam. Steam for 35-40 minutes or until it looks ripe.
•     Lift the cooked (steamed) cake and cool it.
•     The cake is ready to be decorated.

Millionaire Fudge

Millionaire Fudge

The perfect old-fashioned recipe that will make everyone want to go to the memory path for grandma's fudge recipe.

ingredients

• 3 (12 ounce bags) of semi-sweet chocolate chips
• 2 (7 ounces) of marshmallow creme jar
• 4 1/2 cups of sugar
• 1 (12 ounces) can evaporate milk
• 1-1 1/2 cup minced pecans (optional)

instructions

• Place a row of long wax paper on the table when the fudge is spooned out of the pan.
• In a mixing bowl the electric mixer mixer uses paddle attachments, add semi-sweet chocolate chips and marshmallow whips; set aside. (My mother added the ingredients to a large bowl)
• In a large large pan, add sugar, milk; bring to a boil. Boil for 6 minutes, stirring constantly.
• Turn off the heat and pour the mixture over the semi-sweet chips and the marshmallow whip; shake at medium speed until the mixture is soft and smooth. (My mother mixes it by hand) Make sure not to hit too much. Add pecans and fold.
• The mixture will form when it is cold. Using a small ice cream spoon, take the fudge and lie down on the prepared wax paper or you can use two tablespoons; take with one and push out fudge with the other. Continue until all fudge is removed from the pan.
• Cool completely before transferring to container.

NOTE:

Fudge can be poured into a butter pan if you can't take all the fudge before it hardens.

Vanilla Custard Cookie Cups

Vanilla Custard Cookie Cups
Bite-sized sugar cookie cups filled with a creamy vanilla custard and topped with fresh berries.

Ingredients

Cookie Cups:

•     2 1/4 cups all-purpose flour
•     1/2 tsp baking soda
•     1 tsp salt
•     1 cup unsalted butter room temperature
•     1 1/2 cup granulated sugar
•     2 large eggs room temperature
•     2 tsp vanilla extract

 

Vanilla Custard:

•     4 cups milk
•     1 tsp vanilla bean paste
•     1/2 cup cornstarch
•     2/3 cup granulated sugar
•     4 large egg yolks

Instructions

Cookie Cups:

•     Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
•     Whisk together flour, baking soda, and salt, set aside.
•     Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
•     Add flour mixture and mix until just combined.
•     Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
•     Bake for 10-12 mins or until lightly browned and mostly set.
•     Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Vanilla Custard:

•     Place 3 cups milk and vanilla bean paste into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
•     In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.
•     While whisking vigorously, slowly pour the hot milk into the egg mixture.
•     Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
•     Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Place in refrigerator to cool completely.
•     Whisk custard to a smooth texture and pipe into cooled cookie cups. Top with fruit if desired.
•     Store in fridge and serve within two days.

Banana Cream Pie

Ingredients

•     1 cup sugar
•     1/4 cup cornstarch
•     1/2 teaspoon salt
•     3 cups 2% milk
•     2 large eggs, lightly beaten
•     3 tablespoons butter
•     1-1/2 teaspoons vanilla extract
•     1 pie crust (9 inches), baked
•     2 large firm bananas
•     1 cup heavy whipping cream, whipped

Directions

•     In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
•     Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
•     Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Nutrition Facts

1 piece: 472 calories, 26g fat (14g saturated fat), 117mg cholesterol, 353mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 7g protein.