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

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.

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.

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.

Ang Ku Kueh

These are the ang ku kueh made for prayer. It consist of green bean paste and peanut. The full recipe kindly refer to my previous post.

Blueberry Chiffon - 01.08.13

I am very excited to show this post as i am very pleased with the reuslt.
A spongy, creamy and nice cake. The recipe was adapted from Kitchen Corner which i was attracted by her post, her's is very well decorated.

Ingredient:
Egg white mixture
180g egg white
90g castor sugar ( i used 80g and is just nice)
corn flour 10g

Egg Yolk Mixture
70g yolk
water 20g
vegetable oil 60g
blueberry sauce 80g
lemon juice 10g
plain flour 90g
caster sugar 20g

Decorating:
250 ml of whipping cream

Method:
1. Mix all egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth
2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then filnally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg white mixutures should be peak foam, smooth and shiny.
3. Gently fold the egg white mixture into the egg yolks mixture into 2 process. i used to fold in 1/3 of egg white into yolk mixture and transfer the whole thing to the white remaining till well blended.
4. Bake at 180c for 10 mins, 170c for 10mins , 160c for 30mins till cooked.
5. Let the baked cake turn upside down for cooling before unmold it.
6. Unmold the cake and frost with whipped cream.

Birthday Cake

This evening, my hubby has bought an longan and peach fruit cake from Prima Deli. The cake is spongy and the cream is light and fresh. My son has requested his cake for this October must be from this shop.

CHOCOLATE WASSANT

Yesterday, i had made some chocolate wassant using recipe from DO WHAT I LIKE AND CREATVIE CULINARY partially.

The end result was still good as picture shown.

I realised that under Florence's blog - Do What I like she had actually put up a picture to demonstrate how to roll the dough with chocolate paste, very detail step which let me go more easily to handle the rolling and cutting of dough processes.

My son loves this so much.

My next target is to make macaroon on next week as requested by my girl whom last week tasted a piece and like it so much. I already got all the ingredients and macaroon molding on hand, but i still need to do some read up of other sucess blogger before i hand on.

Fresh Cream cake and mango cake on 26.06.13

I have made two vanilla sponge cake to clear away my remaining fresh cream kept in my fridge for two months. Our children love it so much.

Soft Doughnut by Valerie's Recipe on 26.05.13

On Wed morning 23.05.13, i had attened the aforesaid by Valerie workshop held at Cairnhill CC. And this Sunday, i am eager to try it out. Verdict shows that my family all thumb up that this is a good recipe as it yield a very soft doughnut.

Tang Zhong Doughnut - 08.05.13

I had made the tang zhong on 29.04.13, and only on 08.05.13 then i got free time to made it to doughnut. I realised the tang zhong dough has become more watery and casued my doughnut dough is too wet and was out of shape. This has made me decided to attend doughnut class from valerie workshop in cairnhill cc this month end.

Orange Chiffon - 26.04.13

Today, i had made this orange chiffon using Florence's recipe.

Vanilla Cup Cake - 18.04.13

This afternoon, i decided to make some vanilla cup cake with buttercream frosting. Overall, i dont quite like the sweetness of the frosting. Perhaps, i should have reduced the icing sugar the next round.

The recipe was adapted from the Humble Home Baker.

Ingredient of the cupcake: (Approximately makes 13 cupcake)
110gm cake flour

80gm Plain Flour

1 level tablespoon of baking powder

175gm fine sugar

1/2 tsp of salt

115gm butter

2 large egg at about 65gm with shell

100gm full cream milk

1 tsp vanilla extract


Preheat oven to 170C

Line cupcake pans with paper liner and set aside

Combine full cream milk, eggs and vanilla extract into a bowl or measuring jug. Whisk this liquid mixture lightly with a small balloon whisk until just combined.

Combine flour, sugar, baking powder and salt on a large bowl


To avoid overmixing the batter.

Step 1. all the milk into flour, whisk on lowest speed until the mixture just combined. Increase the mixer speed to 2 and continue to whisk until smooth and slightly fluffy.
Step 2. Whisk on speed 2 until the flours just incorpoated with the milk mixture. Take few seconds.
Step 3. Scrape down the sides of the bowl and pour in the milk mixture and continue to whisk on the same speed until mixture become smooth and slightly fluffy.
Step 4. Divide batter evenly among liners, filling about 1/2 full.
Step 5. Bake for 25 min or until surface just slightly brown and cooked

Vanilla frosting:

170gm icing sugar, sifted, (I suggest to used on 80gm)
225gm butter at room temperature
1 tsp vanilla extract or lemon extract + zest of large lemon
2 tablespoon whipping cream

Mix together icing sugar and soften butter

With a handheld mixer, mix on lowest speed until well blended and then increase to medium speed and beat for another 3 minutes.

Add vanilla or lemon extract continue to beat at medium speed for 1 minute until a spreadable consistency.

Walnut and chocolate chip butter cake - 18.03.13

I had followed this recipe from Y3K Delicious cake recipe today.