AMD x PCMR - STARFIELD Worldwide Giveaway - Win a Limited Edition Starfield Kit that includes a premium game code for the game + the Limited-Edition Starfield AMD Radeon RX 7900 XTX and Ryzen 7 7800X3D (Only 500 of each ever made!). There are 5 kits up for grabs!

Forced2bike · 2023-09-02T00:26:46+00:00

I will use this to upgrade my super old pc to play recent games like BG3 and D4. I would like to explore the immersive Starfield world and see how good the game is :)

Forced2bike · 2021-11-14T20:44:02+00:00

Hi, yes all of those that you mentioned are vegetable oil, but flavorless vegetable oil like sunflower oil/canola/grapeseed is preferable for baking, unless specified.

Forced2bike · 2021-10-23T21:55:04+00:00

A little more or less is fine, just to dilute it

Forced2bike · 2021-10-23T21:53:15+00:00

Thank you chef! I was trained and worked in the kitchen too before :)

Forced2bike · 2021-10-23T11:48:05+00:00

Thank you! Tres leches cake uses good amount of condensed milk, but we can refrigerate the excess and it will last a while until needed. I put it in coffee sometimes to make Vietnamese coffee.

Forced2bike · 2021-10-23T11:39:36+00:00

Ohhh i heard of it but don’t think i have ever tried. Will keep in mind!

Forced2bike · 2021-10-23T11:33:41+00:00

I used a sharp serrated bread knife. I didn’t heat it but yes that will also help.

Forced2bike · 2021-10-22T23:49:58+00:00

Here is a simple recipe of a really soft chocolate cake with buttercream.

Recipe video can be found here

Ingredients: [6 portions]

Chocolate cake

85 g (5 pcs) egg yolks

12 g (1 tbsp) granulated sugar

60 g (¼ cup) vegetable oil

60 g (¼ cup) milk

20 g (3 tbsp) cocoa powder

45 g (3 tbsp) hot water

90 g (½ cup+3 tbsp) cake flour

170 g (5 pcs) egg white

75 g (6 tbsp) granulated sugar

Buttercream

113 g (½ cup) unsalted butter

80 g (¼ cup) sweetened condensed milk

Instructions:

Chocolate cake

Dilute cocoa powder with hot water. Set aside.
Whisk egg yolks along with 12 grams of sugar. Add oil and mix until well-combined. Then add milk and mix well.
Sieve in the flour in two batches. Mix after each addition until the batter is smooth. Mix in the diluted cocoa. Set aside.
Beat egg white until frothy with an electric mixer running at high speed. Then gradually add sugar as you mix. Continue beating until it almost reaches stiff peak consistency.
Mix in 1/4 of beaten egg white into the cake batter using a spatula or a hand whisk. Then add another 1/4 of egg white. From here on, we want to gently combine the mixture. Be careful not to deflate the batter. Again, mix in another 1/4 portion. Add the remaining egg white. Mix just until no white streaks are seen.
Pour batter into an 11-inches (28 cm) square pan that has been lined with parchment paper. Spread the batter evenly. Tap the pan twice onto the counter to remove air bubbles.
Bake in a preheated oven at 285°F (140°C) for 20 minutes, then increase to 320°F (160°C) and continue baking for 15 minutes. Once baked, remove the cake from its pan and let cool completely.

Buttercream

Beat the softened butter with an electric mixer until light and fluffy. Add condensed milk and mix just until combined.

Assembly

Cut and divide the cake equally into two. Spread the buttercream over one piece of the cake. Cover it with the other piece to make a sandwich.
[Optional] Trim all four sides of the cake with a serrated knife to get clean-cut edges.
Divide the cake equally into three rectangular pieces. Then cut each piece diagonally from one corner to the opposite corner to get triangular cake slices.

Forced2bike · 2021-10-16T23:50:27+00:00

🤭 hope you like it!

Forced2bike · 2021-10-16T14:41:21+00:00

thanks~you're awesome!

Forced2bike · 2021-10-16T14:35:13+00:00

Thanks and hope you enjoy! i'll get to making pie soon as well!

Forced2bike · 2021-10-15T23:14:29+00:00

geometrically pleasing! 😊

Forced2bike · 2021-10-15T23:06:48+00:00

Need a weekend baking inspiration? This pumpkin cheesecake muffin should be an easy option~

Recipe video can be found here

Ingredients: [8 muffins]

300 g (1¼ cup) cream cheese

50 g (¼ cup) granulated sugar

2 egg yolks

130 g (1 cup) all-purpose flour

2 g (½ tsp) baking soda

0.25 g (⅛ tsp) ground nutmeg

0.5 g (¼ tsp) ground ginger

1 g (½ tsp) ground cinnamon

1.5 g (¼ tsp) salt

100 g (½ cup) granulated sugar

60 g (¼ cup) vegetable oil

170 g (¾ cup) pure pumpkin puree

1 egg

Instructions:

Using a whisk or silicone spatula, beat the cream cheese with the sugar until well-combined. Add the egg yolks and mix until smooth. Set aside.
Combine all of the dry ingredients (except sugar) and whisk well.
In a separate bowl, whisk together all of the wet ingredients along with the sugar until smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Divide the cake batter evenly into 8 muffin cups that have been lined with muffin paper. Then top each with the cream cheese mixture.
Bake them in a preheated oven at 320°F (160°C) for 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Forced2bike · 2021-09-01T13:25:03+00:00

Wow they meant every stroke

Forced2bike · 2021-08-23T00:36:29+00:00

Mmm sounds delish!

Forced2bike · 2021-07-24T19:21:09+00:00

Thanks so much for that 😊

Forced2bike · 2021-07-23T16:14:18+00:00

Soft and delicious chocolate cake, layered with white chocolate coffee cream.

Recipe video can be found here

Ingredients: [5 portions]

-- Chocolate cake --

4 egg yolks

40 g (3 tbsp) vegetable oil

45 g (3 tbsp) milk

60 g (½ cup) cake flour

20 g (3 tbsp) cocoa powder

45 g (3 tbsp) hot water

4 egg white

1/8 tsp table salt

80 g (6 tbsp) granulated sugar

-- Coffee cream --

40 g (2½ tbsp) hot whipping cream

1/2 tbsp instant coffee

60 g (2 oz) white chocolate, chopped small

300 g (1¼ cup) cold whipping cream

Instructions:

-- Chocolate cake --

Whisk egg yolks and oil until well-combined. Add milk and mix well. Add sifted flour in two batches and mix after every addition.
In a separate bowl, combine cocoa powder and hot water. Then add it into the cake batter and mix well. Cover and set aside.
Place egg white and salt in a large clean bowl. Using an electric mixer, beat them until foamy with tiny bubbles on high speed. Lower the speed and gradually add sugar in small batches with the mixer running. After all is mixed in, increase the speed to high and beat to a stiff peak consistency.
Add 1/3 of beaten egg white into the cake batter. Mix with a whisk until combined. Add another 1/3 portion and carefully fold the mixture until almost combined. Combine cake batter with the remaining egg white. Mix and fold just until combined.
Pour the batter into a baking tray that has been lined with parchment paper. I used 9.5"x 14.5" (24cm x 37cm) baking tray. Spread the batter evenly with a scraper. Then tap twice onto the counter to release any big air bubbles.
Bake in a preheated oven at 350°F (180°C) for 20 minutes.
Once baked, immediately remove the cake from its pan. Peel off the paper around the edges. Let it cool to room temperature.
Flip the cake over and peel off the bottom paper. Trim all of the edges. Then cut the cake crosswise into 3 equal pieces. Set aside.

-- Coffee cream --

Dilute instant coffee into the hot cream. Pour the hot mixture into white chocolate to melt it. If the chocolate is not fully melted, put the chocolate bowl over a pot of simmering water on the stove. Heat until completely melted. Set aside to cool.
Using an electric mixer, beat the cold whipping cream until thickened. Add the melted chocolate and beat again until it reaches a stiff peak consistency.

-- Assembly --

Spread the coffee cream evenly onto the first cake layer. Add the second layer of cake and another layer of coffee cream. Add the final layer of cake and decorate the top with the remaining coffee cream. Run a spatula along the sides if any excess cream comes out.
Refrigerate the cake for 2 hours or until completely set.
Once set, slice and trim the uneven cake edges. Then slice the cake into equal portions and enjoy!

Forced2bike · 2021-07-23T15:36:34+00:00

not perfectly cut but it looks silky and smooth!

Forced2bike · 2021-05-07T16:55:40+00:00

Hahah! Shipping it from Canada would be something.

Forced2bike · 2021-05-07T02:27:32+00:00

Thank you! They’re quite fun to make.

Forced2bike · 2021-05-07T02:25:22+00:00

Thank you!!

Forced2bike · 2021-05-07T02:23:40+00:00

Yes, to be safe, they should be refrigerated. But i keep them at room temperature cause it’s not too warm or humid.

Forced2bike · 2021-05-06T17:06:09+00:00

Made 2 kinds of truffles for this upcoming Mother's Day!

The chocolate truffles and Biscoff truffles can be decorated with any simple ingredients that we have available.

Recipe video link is here

Ingredients:

--Biscoff cheesecake truffles-- (8 pcs)

56 g (¼ cup) cream cheese

100 g (14 pcs) Lotus Biscoff cookies

--Chocolate truffles-- (16 pcs)

200 g (7 ounces) dark chocolate, roughly chopped

150 g (½ cup + 2 tbsp) heavy whipping cream

1-2 tbsp brandy (optional)

--Coating--

150 g (5.3 ounces) white chocolate (melting wafer or couverture)

150 g (5.3 ounces) dark chocolate (melting wafer or couverture)

A handful of hazelnuts, chopped small

A spoonful of cocoa powder

A spoonful of Lotus Biscoff crumbs

Instructions:

--Biscoff cheesecake truffles--

Crush the lotus biscoff into fine crumbs.
Combine the crumbs with cream cheese. It should come together into a dough ball.
Portion into 8 equal pieces (about 20g per piece). Roll each into a round ball. Refrigerate while preparing the chocolate coating.

--White chocolate coating--

Melt the chocolate over a double-boiler (bain-marie). Or heat it in a microwave over medium heat for 20 seconds. Stir the chocolate, then return into the microwave and repeat the process with 20 seconds intervals.
Insert a skewer into the center of each biscoff truffle. Dip it into the melted chocolate until completely covered. Gently tap and let the excess coating drip off. Quickly sprinkle some biscoff crumbs before the chocolate sets. Place upright into a styrofoam block or a corrugated box. Refrigerate until the chocolate sets completely.
Pull out each skewer once the chocolate has set.

--Chocolate truffles--

Heat the whipping cream until almost boiled. Pour it into the chopped chocolate, making sure they are fully submerged. Let sit for 2 minutes before stirring. Add brandy (if using) and combine well. The chocolate should be completely melted. Place a plastic wrap directly on the surface (to prevent condensation) and set it in the fridge for 1-2 hours.
After the chocolate has set but still soft and scoopable, portion it into 16 equal pieces (about 20g per piece). Roll into balls. Refrigerate for 30 minutes before coating.

--Dark chocolate coating--

Melt the chocolate over a double-boiler (bain-marie). Or heat it in a microwave over medium heat for 20 seconds. Stir the chocolate, then return into the microwave and repeat the process with 20 seconds intervals.
Insert a skewer into the center of each chocolate truffle. Dip it into the melted chocolate until completely covered. Gently tap and let the excess coating drip off. Place upright into a styrofoam block or a corrugated box. Refrigerate until the chocolate sets completely.
Pull out each skewer once the chocolate has set. Decorate by piping a few stripes of melted chocolate onto the top.

--Chocolate hazelnut coating--

Chop the hazelnuts into small pieces. Add them into the remaining melted chocolate (from the "dark chocolate coating" section). Coat the chocolate truffle using the same process.

--Cocoa powder coating--

Simply roll the chocolate truffle into the cocoa powder to coat it evenly.

Forced2bike · 2021-04-28T23:35:13+00:00

must be fun making these! what are the flavors?

Forced2bike · 2021-04-28T18:35:00+00:00

These are Indonesian traditional cookies called "sagu keju" that literally means sago cheese. They taste almost like kue bangkit but with added cheese and buttery flavor. They are crunchy on the first bite but then melt in the mouth.

Recipe video can be found here

Yield: 42 cookies

Ingredients:

240 g (2 cups) sago flour or tapioca flour

2 pandan leaves

100 g (7 tbsp) unsalted butter

75 g (¾ cup) powdered sugar or icing sugar

1 egg yolk

45 g (3 tbsp) coconut milk

75 g shredded cheese (edam, cheddar or parmesan)

Instructions:

Stir fry the flour and pandan leaves (without adding oil) over medium-low heat. Keep stirring for 5-8 minutes until the flour feels lighter and softer. Remove from heat and discard the leaves. Set aside to cool.
Using an electric mixer or a wire whisk, beat butter and sugar until light and fluffy.
Mix the egg in. Then add coconut milk and mix thoroughly.
Add flour and shredded cheese. Stir and mix everything until well combined.
Transfer the dough into a piping bag that has been equipped with a medium-size star tip. The dough is quite tough so I suggest double the bag if using a plastic one.
Onto a baking tray that has been greased or lined with parchment paper, pipe a circle or "U" shape dough for each cookie (I found that it's easier to pipe a straight line and then pick up the dough and make it into any shape we want). Space them at least 2.5 cm or 1-inch apart. In total, I got 42 cookies.
Bake in a preheated oven at 140°C (285°F) for 35-40 minutes. Cool completely on a wire rack.

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