Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Other - Dessert

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Banana Muffin

March 6th 2009 14:42

Banana Muffin

About Muffin

A muffin is somewhat like a small cake, and though it does resemble a cupcake in that they both have cylindrical bases and rounded conical tops, they usually are not as sweet as cupcakes and generally lack frosting; savory varieties (such as cornbread muffins) also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting. A muffin can also mean a different baked good, the smaller, disk-shaped English muffin, although this usage is uncommon outside Britain. As American style muffins are now sold in the UK, the term can refer to either product, the context usually making clear which is meant. There are many varieties and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry, cinnamon, pumpkin, date nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot. These ingredients are then baked into the muffin.

INGREDIENTS

100 gm plain flour
50 gm whole-wheat flour
2 teaspoons baking powder
2 banana, ripe
50 gm sugar
1 egg
2 tablespoons vegetable oil
50 gm walnut
2 drops vanilla essence
½ teaspoon ground cinnamon

½ teaspoon nutmeg
6 muffin paper cup

1. Preheat oven to 180ºC.

2. Sieve plain flour, whole-wheat flour, ground cinnamon and baking powder together.

3. Dice walnut.

4. Skin banana and cut into thin slices. Mash.

5. Beat egg with sugar. Add vegetable oil, vanilla essence and mashed banana. Mix well.

6. Divide flour into 2 equal portions. Sieve orderly into the mixture.

7. Add diced walnut.

8. Distribute puree evenly in 6 muffin paper cups.

9. Bake for 15 – 20 minutes.

10. Serve.

**From “Next Magazine and “Wikipedia, the free encyclopedia”**

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Shiratamako Candy

January 5th 2009 12:20

Shiratamako Candy

About shiratamako

Rice flour and the west side such as Kansai uses.

About Artemisia argyi

Artemisia argyi (Chinese mugwort) is a plant grown in East Asia, it is used to flavour the rice cake.

About Japanese canned red beans

Sweetened Red Bean azuki is Japanese delight dessert.

INGREDIENTS
Makes 9

For milk shiratamako

60 gm shiratamako
4 tablespoons sugar
44 gm milk

For red rice shiratamako

60 gm shiratamako
45-50 gm red yeast rice water

For coconut shiratamako

60 gm shiratamako
1 teaspoon Artemisia argyi
45-50 gm coconut juice

For filling

Japanese canned red beans, as needed

To decorate

9 purple common perilla leaves

For garnishing

sweetened dried grapefruit, as needed

1. To prepare the milk shiratamako dough, put 60 gm of shiratamako into a bowl, add in 4 tablespoons of sugar, mix well.

2. Gradually pour in milk and knead into dough.

3. Turn the dough on a working surface, knead lightly and briefly, then form into small balls of 24 gm each, makes 3 balls.

4. Rub and then press each ball to flatten. Make a depression in the centre. Set aside.

5. To prepare the red rice shiratamako dough, put 60 gm of shiratamako into another bowl, gradually pour in the red yeast rice water and knead into dough. Turn the dough on a working surface, knead lightly and briefly, then form into small balls of 24 gm each. Roll out balls thinly and make a depression in the centre, set aside.

6. To prepare the coconut shiratamako dough, sift 60 gm of shiratamako and Artemisia argyi together into a bowl. Gradually pour in the coconut juice and knead into dough. Then turn the dough on a working surface, knead lightly and briefly, and then form into small balls of 24 gm each. Rub and then press the balls to flatten. Make a depression in the centre. Set aside.

7. Pour some water into a saucepan and bring to a boil. Add in the dough into the boiling water. When the dough floats on the water, add in a cup of cold water and continue to cook until the water boils. Dough that floats on water is sure to be well cooked.

8. Take out and soak into icy water until cool.

9. Place the purple common perilla leaves on a plate. Put a piece of shiratamako dough over the leaves, then spoon some red beans into the depression. Garnish with some sweetened grapefruit.

10. Serve.

Tips:

1. To make the shiratamako candy more chewy, the shiratamako dough has to be kneaded thoroughly. Besides, soaking the cooked wrapping in icy water can make it more chewy but not sticky.

2. Add the water gently into the dough (add it gradually while kneading the dough). By using different colourings, one even can make a marbel-like shiratamako candy.

**From “Fine Desserts with Less Sugar”, “Wikipedia, the free encyclopedia” and “Nick Tackett's update”**