X'mas Cake 2015

Merry Christmas 2015 to all my family, colleagues, friends & fans of Life @ Home that had being with me for the whole of 2015. There is lots of gains & lots thru out the year but it is still a fruitful year for me. Being back to working society for a year & learn lots of baking & cooking skills even there is still lots of failure but it is a learning process so never give up..... More to come in Year of 2016.....

I had being curious with X'mas Log Cake & wondering how it was being made for the past few years. This year I build my courage to a level which I dare to start tried making one from a recipe shared on Food & Travel Magazine but it failed on me at the initial stage of baking a proper swiss roll. I was lucky to have a friend who I only know for about 2 years plus who bake very well. She taught me via WhatsApp on how to reform a X'mas Log Cake from a disaster swiss roll.

Recipe attached as below:

Ingredients

800gm  Crispy Rice Puff Brown

800gm  Toasted Peanuts

200gm  Toasted White Sesame Seeds

Syrup

1000ml Water

800gm  Castor Sugar

10ml     Cooking Oil

Preparation and Cooking Instructions

1. Mix the rice puff with peanut and set aside.
2. Pour all the ingredients for the syrup into a wok and let it boil until the sugar is completely dissolved. Keep stirring and cook till thick. To test whether the syrup is ready, drop a few drops into water and if it forms into small balls and not dissolve, it means the syrup is ready.
3. Pour the cooked syrup into rice puff mixture and stir till completely combined.
4. Pour the mixture into a rectangular wooden tray (5ft by 5 ft) and press down firmly. Leave to cool till semi-warm.
5. Cut into pieces when still warm and then leave it to cool.
6. Store in air-tight containers.
7. Enjoy!!!