Odd one out and did not turn up to school. : )
Kueh Mamuk
Kueh Lapis. I used Richard's Goh recipe and reduce the overall sugar to 210gm. This recipe can make two 7 inch lapis. Every layer is weighed at 60gm of the batter.
Can you count how many eggs are needed to make the above lapis? Got problem counting the shells??? Count the yolks then haha....
(The shells are not wasted. I have crushed them and used as fertilizer for my orchid! :) )
Steps making Lapis
London Almond Cookies
My Sil asked me if I can teach her how to make Kueh Lapis over the weekend. While at my home, I realised that she bought the wrong type of milk. Instead of condense milk, she brought along with her the evaporated milk. Lucky my neighbour came to my rescue and I borrow a can from her....when I was happily opening up the can, I realised that I have misplaced my bottle of cinnamon spice...how??? I tried my luck by calling PY hoping she have some but too bad she don't have either......then I recall my instructor is conducting class nearby. Without much delay I quickly asked J to send me to the CC and bought the gingerbread spice from him. Thanks to J! Though not too smooth sailing during the preparation phase.....Phew....both of us managed to finish the kueh after 3 hours in the kitchen! But the result is satisfying. I hope my Sil have pick up some baking skill! 
Other then making Lapis, I decided to make her a swissroll. Hmm...not too sure what went wrong but I find the texture kind of weird!! But still edible! Oh...must mentioned about the box...this was lugged back by PY fromThailand! Thanks to PY!!!
Ingredients (A)
500gm Semi hard butter
300gm condensed milk
3tsp Rum flavour (I used Rum liquor)
150gm plain flour
1tsp Gingerbread spice (I used cinnamon)
20 egg yolks
200gm sugar (I used 190gm)
2tsp SP (I omit this)
Ingredients (B)
10 egg whites
50gm sugar (I used 40gm)
1/4 tsp cream of tartar
Method
Preheat oven to 200c. Placed a 9 inches square tin before greasing and lining paper (paper lining only applicable to the bottom of tin) and warm up the tin.
1) Cream butter, condensed milk and rum flavour at medium speed for abt 5 mins until creamy. Add in the flour and ginger spice. Mix well and set aside.
2) Whisk egg yolks, sugar and SP at max speed until thick and add in (1) * Fold 1/3 of egg yolk batters into (1). Ensure they are well cooperate with (1) before adding another 1/3.
3) Whisk egg whites, sugar and cream of tartar at max speed until stiff
4) Fold 1/3 of the egg whites into (2) and continue the process of folding the rest of whites.
5) Remove hot tin from oven and lay paper at the bottom of tin. Spread a small amt of batter into tin
6) If you are using a 9 inches tin then pour 100gm of batter at every layer. But if you are using 10 inches square tin the batter should be 130gm. You will need to weigh the batter to ensure every layer is even. (This is the tedious one)
7) Used top and bottom heat for first layer and placed the tin at middle rack. Baked the first layer for about 5-7 mins till golden brown
8) Adjust the temp to 240c and used only top heat to bake the subsequent layers. Each layer took about 2.5-4mins to bake.
Note:
* For ovens that do not allow the setting of top heat only, place a baking tray filled with water and placed at the bottom of the oven.
* Lapis stored at room temperature can last for abt 4-5 days. If chiller, it can be stored for a month
* My instructor did told me that oven with fan is not suitable to bake this Lapis. But I managed to do it!
Pineapple Tarts
Ingredients
250gm butter (Soft)
1 egg
1 tsp vanilla essence
350gm plain flour
20gm custard powder
25gm milk powder
pinch of salt
Method
1) Cream butter and egg till creamy
2) Add vanilla essence into (1)
3) Sieved all the powder ingredients and pour into (2)
4) Mixed to form a dough. Do not over mix in order to have melt in the mouth effect. Use a cling wrap and placed in the chiller for 15mins or more.
5) Baked at 170c for 17mins
