Christine's Kitchen

I am a FTWM with 2 kids, i love baking, cooking during my free time. Always like to explore for good recipes of any food to try on. Hence, i decided to open an blog to keep track of my cooking records wef 21.08.09.

Monday, February 17, 2014

Marble cake - 16.02.14

Blueberry cheese tart 15.02.14


This morning, i decided to make some tart as my girl has been requesting it for so long. Finally, i did it and has adapted from Aunty Yochana's recipe according. And i also noted from her comment that never let the pastry be too wet. Otherwise, the pastry will be hard to remove from our mould as i ever experience this and therefore i jolt down this note here.

I have make into around 40 pcs mini tart mould:

Ingredients for pastry:

100gm butter
60gm icing sugar
30gm beaten egg
200 gm plain flour
1/8 tsp salt
1/2 tsp vanilla essence

Ingredients for cream cheese filling:


250gm cream cheese
66g icing sugar
1 tsp lemon paste Or (1tsp lemond rind with 1/2 tbsp lemon juice)
12g vanilla essence
41gm whip cream
20 gm of cornflour
1.5 large egg

Method:
1. Cream butter, icing sugar till slightly creamy
2. Add in beaten eggs, salt and vanilla essence
3. Fold in flour and mix into a dough. Leave in the fridge for 20 mins
4. Press dough into tart mould and cut off exces dough
5. Bake the tart mould till half baked and let cool slightly at 170 deg for about 10 to 15 min
6. Cream cream cheese and icing sugar till creamy
7. Add in lemon paste and vanilla essence
8. Add in egg on at a time, beating well after each addition
9. Add in whip cream and mix evenly
10. Pour filling into half baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 min or till set.
11. Leave to cool before serving.




Tuesday, September 17, 2013

Traditional Mooncake - 14.09.13


This afternoon, i decided to make some mooncake since i got a kg of lotus paste bought from Ng Ming Huat in JB. This is very easy as i followed aunty yochana recipe accordingly.

Wish everyone have a nice festive gathering.


For Mooncake Pastry:

350gm Hong Kong Flour
90 gm Oil
200gm Mooncake syrup
1-1/4tsp alkaline water

Method:
1. Mix the above ingredients together in a mixing bowl(dont use any mixer machine) by hand mix will do. Rest for an hour before moulding it with lotus paste.
2. Mix 30gm of roasted melon seed into the paste, weight the lotus paste and egg yolk at 48gm. (i have soaked my yolk with wine and bake for 8mins under 160C)
3. Wrap with about 26gm of pastry and press into mooncake mould. Knock out from mould and bake the mooncake for 9mins at 200C, cool slightly then brush with egg
glaze, then re-bake again for another 8 mins at 170C


*Remarks: egg glaze: 1 yolk + 1/2 egg white plus drop of egg coloring

Wednesday, September 11, 2013

Cocoa Mocha Layer Cake - 09.09.2013


I change my mind las minute to give a try on this recipe from Bisous A Toi. As this layer cake use much lesser butter then the usual traditional kueh lapis. Therefore, i kept my one tin of golden churn butter in the fridge. This cake is full of favour, soft, but not very wet must be due to butter.

Ingredient:
(A)
250g butter
150g sugar ( i reduced to 100g)
14 yolk
5 tbsp condensed milk

(B)
150g sugar ( i reduced to 100g)
7 egg white
1/4 tsp cream of tartar

(C)
160g hong Kong flour
40g holick
1 tsp baking powder

(d)

1/4 tsp yellow coloring + 1/2 tsp vanilla essence
1 tbsp mocha latte paste
2 tbsp cocoa powder + 3 tbsp hot water

Pre heat over at 175C for 15 min using 8x8 pan

Method:
(A) whisk it till white and creamy, add in yolk one at a time and continue to whisk till well combined, set aside.
(B) in another bowl, whisk white and sugar a little at a time till soft peak
(C) flod in carefully sifted flour, holick and baking powder into A
- Divde batter into 3 portion each 350g
- Every layer bake 7 min using upper fre grill
- Grill all the chocolate portion 1st, continue your mocha portion and lastly yellow portion
- Bake last layer using upper and lower fire for 15 mins.

Thursday, August 29, 2013

Orange buttermilk cake - 23.08.13


Upon finished making the muffin, i had make this cake using aunty yochana recipe. This was supposed to be a cupcake, but i baked it in a two pound cake tin. Save my cup.

Ingredient:
250g butter
200g sugar, (reduced to 180g)
125 butter milk
3 eggs
217.5g cake flour
1 1/2 tsp baking powder
1 tbsp grind orange skin
1 tsp vanilla essence

Method:
Cream butter, sugar till creamy
add egg one by one
Add butter milk
Bake at 170C for 45 mins or till cooked.

Chocolate chip muffin - 23.08.13


I had some spare time and decided to make some muffin to clear off my packet of buttermilk.

This is a recipe from Valerie which i remember someone put it up in the blog. I had tried in two years back. Verdict shows that this is a sure keeper. A moist and nice muffin.

Ingredient:
170g self raising flour
70g cocoa powder
1/2 tsp baking soda

180g chocolate chip
200g sugar ( i cut down to 100g which is not too sweet for me)

2 eggs
240g buttermilk
120g melted butter
1 tsp vanilla paste

Method:
1. Sift A into a bowl, stir in B
2. Whisk C and pour into 1. Mix with a ballon whisk
3. Scoop mixture into a muffin cup and top with chocolate chips if your want
4. Baked a 180deg for 20 mins.

Friday, August 9, 2013

Chocolate Macaroons - 09.08.13

Finally, i had some spare time to try out the item as i got all the ingredient for quite some time. It was a request by my girl whom tasted at science centre exhibition's buffet session, she loves it so much and keep asking me to make for her.

After i got difficulties in removing the baked macaroon from my silap, i understand why is it so costly to buy from retail. Is quite fragile in handling it.

I follow from Aunty Yochana recipe and believe need some more practice to get a perfect Macaroon that is very tempting and delicious.

Overall, all my macaroon has been eaten up by two mins as our family members has all come for gathering for today.

Ingredient:

140gm finely ground almond
250gm icing sugar
25gm cocoa powder
100gm egg white - at room temperature

Method:


1. Blend ground almond, cocoa powder and icing sugar in a food processor till fine

2. Whisk egg white till white and foamy. Tuen the speed up to high and whip them just until they are firm but still glossy and supple, when you lift the whisk, the white should form a peak that droops just as a little. Leave the whites in the mixer bowl or transfer them to large bowl and working with a rubber spatula. Fold in the dry ingredeients gently into the white in three or dour additons. It will seem like a lot of dry ingredients to go into a relatively small amount of whites,, but keep folding and you will get everything in. The batter looks a little runny that just what's supposed to happen. When all the dry ingredient are incorpoated, the mixture will look like a cake batter,if you lifting with your finger, it should form a gentle, quickly falling peak.

3. Spoon mixture into a piping bag fitted with a plain nozzle. Pipe into small rounds about 1" diameter onto parchment paper, leaving about an inch between each round. Rest macaroon for about 20 mins.

4. Bake at 180c for 10-12 mins

5. Remove the macaroon from the parchment as soon as they come from the overn.

6. Sandwich them with ganach, nutella.