A trip to Trick Eye Museum Singapore | Blog

Monthly Archives: December 2015

A trip to Trick Eye Museum Singapore | Blog

A trip to Trick Eye Museum Singapore

My trip to Trick Eye Museum Singapore was enjoyable! I was invited by TIN to experience Trick Eye Museum’s New Themed Zones & Interactive 4D Concept at Sentosa. I brought XS along that day as she was free. We were all so excited as it was our first time going there!

Pleased to find a Merlion Boat inside the museum. Now I can ride a Merlion! Hahahaha….

Into Fantasy? Escape yourself with this Flower Ball and Beautiful Bubble Lady. Their themed art and visual were so realistic. I had a great time taking many pictures there!

I got trapped by a Giant Baby. Help!!

No worries. Here comes my hero to the rescue. Hahaha LOL! (just joking)

Ready for some Horse Racing? I bet I am going to lose anyway….

My favorite, sitting down having picnic in a park. I like how the ass of the lady beside me protruding out. Oh…… O.O

Time for some magical moments. Here I am, riding an elegant white Unicorn.

With my unicorn, I travelled to China to catch some adorable Pandas. They must be shocked that I could climb well.

Floating on the air, can you?

Oh no, I can fly, I can climb, I also have a Unicorn. But, why am I getting eaten by this big sea creature? Lame…

Oh well, time stopped. So that I can regain my super powers back….

Enough of my super powers. This photo was taken just before the disaster strikes.  Did XS and I manage to survive?

We did. But again, nature hates us so wherever we go, we may die! Tragic!

I guess we were just too awesome. See this was how strong we were. LOL!

A photo with me and the poor girl begging for money. I guess I could afford some coins to give away…. 

Lame lame, enough of my lame story. I am going to the moon and sleep. Bye!

Anyway, hope you enjoy reading this wonderful storyline. I had a great time there with XS.

I would like to thank TIN for inviting us. #TINxTrickEyeSG Blogger Gathering! 

If you are interested, be sure to visit Trick Eye Museum SG at Sentosa!

 Trick Eye Museum Singapore, Resorts World Sentosa, 26 sentosa gateway #01-43/44, Singapore 098138

http://trickeye.com/singapore

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A trip to Trick Eye Museum Singapore | Blog

Mocha Swiss Roll (Yule Log Cake)

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For my last Christmas recipe of this 2015, I will be sharing my Mocha Swiss Roll. A.k.a, Mocha Yule Log Cake.

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Impressive and so delicious. The flavor mocha has been popularized among our local bakeries. You can find all kinds of mocha desserts everyone. Range from breads (eg. Roti Papa) to cakes with cream. 

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Not a cake decorator? Nevermind, this swiss log (or log cake…) will be covered with lots of chopped peanuts and chocolate chips. All your flaws can now be covered. Hahaha

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Mocha Swiss Roll (Yule Log Cake)
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Cake
  1. 4 eggs, separated
  2. ½ tsp of vinegar
  3. 5 tbsp. of white sugar
  4. ¼ tsp. of salt
  5. 1 tsp. of vanilla extract
  6. 1 tsp. of coffee emulsion
  7. 4 tbsp. of cocoa powder, plus extra for dusting
  8. 60 grams of cake flour
  9. 3 tbsp. of vegetable oil
  10. 3 tbsp. of milk
  11. 1/4 cup of freshly-brewed coffee
  12. Syrup
  13. 2 tsp. of sugar and 4 tbsp. of warm water, mix well
Mocha Cream
  1. (500ml) 2 cups of whipping cream
  2. 3 tbsp. of white sugar
  3. 3 tbsp. of coffee emulsion
Sprinkles
  1. Chocolate chips
  2. Chopped peanuts
Instructions
  1. Preheat oven to 200C/ 180C fan-forced
  2. Whisk egg yolks, 1 tbsp. of sugar, and salt until combined.
  3. Add in coffee emulsion and vanilla extract
  4. Drizzle in milk, oil and freshly brewed coffee.
  5. Sift in cocoa powder and cake flour. Stir until well mixed.
  6. Set aside while you whip your egg whites.
  7. In a clean bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then gradually add in the rest of the sugar and continue whisking on high speed until stiff peak.
  9. Fold in egg white batter into egg yolk mixture a third at a time until well combined.
  10. Transfer into a baking tray lined with parchment paper. Bake it in the oven for 10 minutes. (384 x 260 x 16mm)
  11. Once out of the oven, immediately cover with another parchment paper and let it cool completely.
  12. Brush some syrup onto the sponge cake
  13. Whip chilled whipping cream and sugar until soft peaks. Drizzle in coffee emulsion and whip until stiff peaks.
  14. Transfer half of the coffee cream onto the sponge cake.
  15. Carefully roll into a log.
  16. Frost the cake with the rest of the cream.
  17. Sprinkle some chocolate chips and chopped peanuts.
  18. You may also pipe out some cream and dust icing sugar for some decorations
Notes
  1. (Notes: You may use 1 tsp. of instant coffee and hot water instead of freshly brewed coffee)
TheZongHan http://thezonghan.com/

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A trip to Trick Eye Museum Singapore | Blog

Matcha Mille Crepe Cake (抹茶ミルクレープの作り方)

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Matcha Mille Crepe Cake! This is so good! I love Matcha so much. It is so so tasty! 

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This is a very impressive cake, yet making Mille Crepe Cake is actually very simple.

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Look at those lovely layers! Layered with cream, it is very creamy and refreshing when you bite onto it. You don’t need an oven to make this, great for people who wants to bake but don’t have one.

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I had it when my sister got me some of these when she was in town. It was a bombed so I decided to recreate it. It is something special so I decided to put it as one of my Christmas Recipes for 2015.

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Do get good quality Matcha powder! Obviously, don’t get it from RedMan/PhoonHuat. Theirs was really bad.

 Anyway, if you haven’t check out my previous post about my Peppermint White Chocolate Brownie. There is a Christmas Giveaway with MiniJon, be sure to participate! Giveaway ends on 16 Dec 2015.

Matcha Mille Crepe Cake
Serves 8
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Crepe
  1. 3 eggs
  2. (45ml) 3 tbsp. of vegetable oil
  3. (250ml) 3 cups of milk
  4. ¼ tsp. of salt
  5. 1 tsp. of vanilla extract
  6. (250 grams) 2 cups of plain flour
  7. 2 tbsp. of matcha powder
  8. (75 grams) 6 tbsp. of white sugar
Matcha Cream
  1. (690ml) 2 ¾ cups of whipping cream
  2. (165 grams) ½ cup + 2 tbsp. of white sugar
  3. 2 ½ tbsp. of matcha powder
  4. Matcha powder and icing sugar to dust
To make the crepe
  1. Blend all the ingredients together until smooth.
  2. Let it rest in the fridge for 30 minutes.
  3. Preheat a nonstick frying pan with a light coating of oil on medium low heat.
  4. Add in about 1/3 of a measuring cup worth of batter and swirl the pan.
  5. Once the batter is dry and the edges starts to brown, flip the crepe immediately.
  6. Let it cook for another 10 to 15 seconds and transfer into a platter to cool. Repeat until finished.
  7. You will have around 16 to 20 pieces.
  8. Let it cool completely.
  9. Once cooled, use a smaller plate as a guide and cut off excess crepes so that it will look neater later.
  10. Whip chilled whipping cream, sugar, and sifted matcha powder until stiff peaks.
  11. Transfer into a chilled bowl so that your cream can remain cold while you layer them together.
  12. To assemble them, spread a good amount of cream evenly. Cover with another crepe on top. Repeat until you finished layering.
  13. Carefully let it chill in the fridge for at least 3 hours.
  14. Dust with some matcha powder. (Since it’s Christmas, I will also dust some icing sugar as snow)
  15. Cut and serve.
TheZongHan http://thezonghan.com/

 

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A trip to Trick Eye Museum Singapore | Blog

Peppermint White Chocolate Brownie (Giveaway with MiniJon)

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For my 2nd Christmas recipe this year, I will be sharing with you guys my Peppermint White Chocolate Brownie! It is always nice to have good brownies during Christmas season. I will also be collaborating with MiniJon and we will do a giveaway. So stay tuned until the end! 

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Dense fudgy brownie with peppermint-flavored white chocolate and candy. This is so good. Honestly, I had three of these! Yup, I don’t lie.

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Super super easy to make. For the brownie is all-in-one bowl method, where you just dump everything together and mix. Once baked, spread some melted white chocolate flavored with peppermint extract and sprinkle some crushed candy. The rest is history. 

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I will be collaborating with MiniJon where he will create the miniature version of this brownie. Ain’t they looked lovely?

Do check out his online store for his Handmade Food Miniatures to Wear and Collect and his Instragram account.

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Peppermint White Chocolate Brownie
Serves 9
Make one 7-inch square pan
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Brownie
  1. (1/4 cup) 65 grams of unsalted butter, melted
  2. (½ cup) 125 grams of fat-free Set yogurt (or Greek yogurt)
  3. (1 cup) 250 grams of light brown sugar
  4. 2 eggs
  5. (1/2 cup) 60 grams of plain flour
  6. (1/2 cup) 60 grams of unsweetened cocoa powder
  7. 1 teaspoon vanilla extract
  8. 1/8 tsp. of salt
Topping
  1. 150 grams of melted white chocolate
  2. ¼ tsp. peppermint extract
  3. Crushed peppermint candy
Instructions
  1. Preheat oven to 170 C or 150C fan-forced.
  2. Mix in all the ingredients together.
  3. Transfer into 7-inch square pan lined with parchment paper.
  4. Bake it in the oven for 25 to 30 minutes.
  5. Let it cool completely.
  6. Mix melted white chocolate and peppermint extract together.
  7. Spread white chocolate evenly onto the brownie.
  8. Sprinkle crushed peppermint candy. Cut and serve. You may serve it chilled.
TheZongHan http://thezonghan.com/

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If you want to get his other products, do code “XMASSPECIAL” for 10% off your order. Valid till 26 December 2015 only

Giveaway (CLOSED):

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Step 1:

Subscribe to ZaTaYaYummy on Youtube.

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Fill in the form below.

Giveaway ends on 16 December 2015. Open worldwide. Only for ZaTaYaYummy’s Youtube subscribers.
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