Vallina and chocolate swissroll - 21/2/2013

With the balance of tiramisu cream, i decided to make two swissroll which adapted from Valeries receipe and i managed to fill up all the cream. No wastage.

Tiramisu

This morning, after i had sent off my children to school. I decided to make my first attempt Tiramisu using coffee sponge cake since i had purchased a tub of mascapone cheese in Jan from Phoon Huat

Overall, i think my cream is too watery as i should had used fresh whipping cream instead of Dairy whipping cream. i will give another try in these few days as i still had some balance of the cheese.

The coffee sponge cake were adapted from Valaries's recipe and the cream was using Alex Goh recipe.

Egg white steam cake - 28.01.13

This week, my sil has made pineapple tart and left over a lot of egg white. I decided to steam cake using these egg white.

Ingredients:
500ml egg white
325 g caster sugar, i reduce it to 220g
1 tbsp cake emulsifier (ovalette)
1/2 tsp salt
100ml evaporated milk
50g melted butter or oil
1 tsp baking powder
200 flour
50g corn flour
25g milk powder

1tsp of mocca paste
1 tsp lemon paste

Method:
1. Whisk egg white, sugar, salt, ovaleete till light and fluffy (about 10 mins)
2. Sift flour, corn flour and milk powder and put it aside
3. Mix melted butter and evaporated milk and put it aside
4. Add melted butter mixture into egg white mixture and mix till well combined
5. Add in sifted flour a little at a time
6. Divide batter into 2 parts (about 640g) each and add each past to each part
7. Prepare steamer. greased a 8" inch tin
8. Steam 10 mins each and last layer steamed for 20 mins

Cheese Chiffon - 31/12/2012

Today i m going to show you my last baking item of last year. This is a chiffon cheesecake which adapted from Alex Goh's Chiffon Cheesecake.

My father in law love it as it is light and moist chiffon.

Ingredient A:
60g milk
40g cream cheese
25g butter

Ingredient B:
65g flour - top flour
1/4 tsp of baking powder

Ingredient C:
4 egg yolks
1/2 tsp vanilla paste

Ingredient D:
4 egg whites (using 60g each without shell according to the recipe book)
90g sugar
pinch of salt
1/8 tsp of cream of tartar

Method:
1. Preheat oven 170C
2. Cook (A) over double boiler until well blended and thickens. Remove from double boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined
4. Fold in (B) and mix until smooth
5. Whisk (D) till stiff peaks
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35-40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Cranberry Cream Cheese Bun - 28/12/2012

I am very delighted to have this receipe from sil whom her friends has attended valerie's workshop. But, i had using my own tang zhong method and based on valeries' receipe for the filling and i did not make it as flat outlook as i have decided to do the bun in a cupcake form. But, the taste of cream cheese filling is nice. Some are plain bun with filling of salted butter and pork floss as topping.

Ingredient:
100 gm of tang zhong
75gm dried cranberries
1 receipe of cream cheese filling

1. Add enough water to cranberries to cover and leave aside for 1/2 hr
2. Drain water from cranberries and squeeze dry
3. Follow instruction for making the bread dough for sweet soft buns. At step 4, when the dough is about to leave the bowl, add in cranberries and knead until the dough and cranberries are combined and the dough leaves the bowl
4. Lightly oil a clean mixing bowl, place dough in it, cover bowl with cling wrap and proof for 20 mins.
5. Divide into 40 gm portions, shape round and proof, loosely covered for 10 mins
6. Roll each piece of dough out with a rolling pin, then pipe a generous amount of cream cheese filling in the center and wrap up
7. Place the buns well apart on a non-stick (dark) cookie tray and place another non-stick (dark) cookie tray on the buns
8. Leave aside to prove for 1 hr
9. Bake in a preheated oven at 210C (top and bottom heat) for 12 mins
10. Remove the buns from trays and leave to cool on a rack
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Cream cheese filling:
200gm cream cheese
55gm Icing sugar
18gm Milk
3/4 tsp Pure vanilla extract

1. Cream the cheese, icing sugar and vanilla extract (slow speed) until smooth
2. Add milk (medium speed) and mix until very light and creamy
3. Fill into piping bag and refrigerate until needed.

Moist Chocolate Cake - 26/12/2012

I had this receipe which a book called ming shi shou yi de shi cang mi fang in mandarain that had borrowed from the national library. I had tempted by the picture which the cake look so moist. I have modify the topping by using cooking method as i prefer the custard type of chocolate coating. The folling recipe of topping is according to the book indicated. Any way, the coating is up to our preference, u may use butter cream as well.

Ingredients: Cake

(A) 90gm Cocoa powder
180 ml water
240gm Caster sugar

(B) 5 eggs (A)
1/4 tsp salt
150gm caster sugar
12 cake emulsifier

(C) 220gm self raising flour

(D) 1 tsp Vanilla essence
20ml water

(E) 300gm Anchor butter (soften)

Ingredient: Topping

(F) 60gm Anchor whipping cream
140gm cooking choclate

(G) A dash of chocolate powder


Method:

1. Mix ingredient A, Stir over low heat until the sugar melts. Set aside

2. Pour ingredients B into food processor and blander, use the beaters to whisk until thick and fluffy for about 1 minutes. Fold in ingredient C, mixing in lightly. Add ingredients D and mix well. Mix in result from Step (1), stir well.

3. Pour ingredient E into CW electronic food processor & blender, use the beaters to whisk for 2 minutes until thick and fluffy.

4. Mix the results of steps 2 and 3. Pour batter onto a lined 10 inch round cake tin. (I am using 9" inch square tin)

5. Bake in preheated oven at 180C for 60-70 mins.

Tang Zhong Doughnut - 26.12.2012

I love to make bread by adding some Tang zhong which will make the bread more moist and remain tender the next day. This Tang Zhong dough ought to be prepared a day ahead. And it last for a week if we store in the freezer.

Preparation of the Tang Zhong Dough:
50g bread flour
250 ml of water

We stir well the two items in a small saucepan, and cook under low fire and keep stirring till see some bubble or it became a starch (Guess the process is about 4 to 5 mins). Keep aside to cool and wrap it with plastic and store in the freezer for overnight. At least 10 hr and above.

Again, this round i am adapting Vanilla Lady's Soft and Fluffy Doughnut receipe which i had use it previously. By using the portion of Tang Zhong of 80ml, i cut down the water slightly.

After frying, i melt some cooking chocolate in bouble boiler method and coat on the top of the doughnut.

Pandan Kaya Butter Cake - 19/11/2012

Today, i finally make this item out as i have the hard copy of receipe from Aunty Yochana few years in my filing.

Yes, this cake is fragrance with the pandan and coconut smell.


Ingredient:
250gm butter
6 eggs
3 tbps corn flour
300gm cake flour
1 tsp baking powder
1/4 tsp salt
200gm fine sugar (already adjusted from 230gm)
3 tbsp milk powder
25gm ovalette
1 tsp pandan paste
30gm pandan juice
1 tbsp kaya

Methods:

- Cream butter and salt until slightly white and creamy. Add in Kaya
- Sift the cake flour and baking powder together. Mix in milk powder
- Whisk the eggs, sugar, ovalette and corn flour until fluffy. Add in coconut cream and mix until thoroughly mixed.
- Fold in butter mixture into the egg mixture and stir lightly until well mixed
- Add in pandan paste and pandan juice
- Pour the cake batter into 9" square tray, lined with greaseproof paper
- Bake at 175c for about 50-60 mins

Sour Cream chocolate chip cake - 08.11.2012

Egg Tarts - 02.11.2012

On 02.11.2012 afternoon, i had make my 1st attempt on egg tart since i had some left over pastry from the almond tart did it the day before.

I like the mini size tarts and is my niece's favourite.

Pastry: follow the almond tarts pastry

Filling:
1 egg
1 yolk
100ml boiling water
30-40g sugar
60ml evaporated milk

Method:
1.  Lightly beat the egg and yolk
2.  Dissolve sugar in the boiling water.  Add in the evaporated milk.  Leave aside to cool.
3.  Strain the lightly beaten egg into the syrup mixture
4.  i use a spoon to scoop into the tart mould and bake at 175deg till u see the egg has puff up and take out from oven.

Almond tart- 01.11.2012

Today, i had made this almond tart for teabreak.  My son's favourite, he took the most of it.  I had used Kevin Chai's fruity cake recipe for the sweet pastry and the filling were adapted from my CC teacher's almond cake.

Sweet Pastry ingredient:

A)
125g butter
60g icing sugar


B)
1/2 tsp vanilla essence
1 egg yolk and 1/2 egg white


C)
200 to 220g cake flour

Cream  butter and icing sugar and vanilla essence
Add egg yolk and white and cream till smooth
Add the flourand mix until well blended.


Filling ingredient:
187.5g of butter
125g fine sugar
2 eggs
125g plain flour, sifted
1/2 tsp baking powder
125g ground almond - preheated at 100c for 10 mins


Method:

1. Sieve the plain flour together with baking powder
2.  Cream the butter, sugar and ground almond till light about 5 minutes
3.  Beat in eggs separately
4.  Fold in pre-sieved plain flour and baking powder - mix well
5.  Sccop or pipe out into tarts mould
6.  Bake in moderate temperature at 175 deg C for about 25 mins

Kueh Lapis Bataria - CNY 2012

I had make some pandan portion to make few layer in between , it was nice combination.

Ingredients:
450g butter golden churn in canned type
115g of plain flour
17 egg yolks
5 egg white
220 sugar
2 tbsp brandy or rum, i used xo

Method:
1.  Beat butter till creamy
2.  Place egg yolk and egg white in two separate bowls
3. Beat egg yolks with 200 g of sugar till thick
4.  Beat egg white with the remaining sugar till thick
5.  Fold in alternately the egg yolk mixture and the creamed butter adding a little flour each time.  Lastly, add the brandy.
7.  Grease the bottom and sides of tin with butter ( used 7" x 7" tin)
8. Cut a piece of greaseproof paper in to fit base of tin exactly.  Place paper in and grease with butter
9.  Heat grill till moderately hot. Place greased tin under rill for 1 minute.  Remove and place in one ladleful of cake mixture.
10.  Spread mixture evenly and bake for 5 mins or till light brown.  Remove tin from grill and using a fine sharp skewer or satay stick.  Prick top of the cake to prevent air bubbles.
11.  Add another ladeful of cake mixture.  Bake and repeat process as for the first layer, till the cake mixture is used up.  Last layer need to adjust the heat from 150 to 180 degree for 15 mins.
Remove cake from tin at once.  Turn it over, top side up to a cooling rack.

Steamed Brownie cake - 2012 cny

Last year during the CNY, i had made this brownie cake for my cousin.  They never know that this was a steamed cake till i told them.  They all said that this cake is amazing as it tasted like a baked cake.  This recipe was adapted from Bisous A toi webpage.


Ingredient:

A
10 eggs
220g sugar (originally called for 300g, but i had reduced to this amount)
1 tbsp emulsifier
1/2 tsp salt

B
160g cake flour
10g corn flour
10g milk powder
50g cocoa powder ( used valrhona)

C
150g butter
50g oil ( i used all butter)
100g dar cooking chocolate ( 55% valrhona)
100g chocolate condensed milk ( i used normal condensed milk )
1 tbsp rum

Filling
Chocolate rice

Method:
- Double boil dark cooking chocolate, once melted, add butter and continue to stir, add in condensed milk and rum, set it aside
-  Whisk eggs and sugar till fluffy
-  Add in salt and emulsifier and continue to beat till thicken
-  Sieve flour, milk powder and corn flour and add to A... mix it thourghly before adding sifted cocoa powder.

- Once midx add in melted chocolate mixture and continue to whisk at low speed till well combined.
-  Divde batter into 2 or 3 equal part
-  Pour into our dersire mold or a 8x8 cake tin, half of our batter and steam on medium fire for 10 mins.
-  Pour a handful of chocolate rice and top it with the rest of the batter
-  Steam it for a further 30 mins and voila.... u got a delicious steamed brownies layer cake.

Mini pineapple flower - 1.1.12

I had made some mini pineapple flower for my mum.  It was very presentable as i had used the rocher container box whick kept by my previous company cleaner.

This was the same recipe that i used for my open tart which i had learnt from Valerie Kong.

Horlick doggies cookies made in 1.1.2012

I had made these repeated item with my girl.  The recipe was refered to Florence's blog.

Ingredents:
180g butter (Golden churn)
80g Horlicks
100g chocolate chips
200g of top flour
25g cornflour
25g milk powder
koko krunch

Method:
1) sift the flour, cornflour and milk powder
2) cream the butter and horlick for 3 mins at low speed.  Do not overbeat
3) Add the sifted flour and beat for about one minute to form a dough
4) Divide dough into 10g each.  Embed 3 chocolate chips into each piece of dough and roll into a ball
5) Insert 2 pieces of koko krunch to from the ears and 1 chocolate chips as the nose and use a toothpick to pook two eyes
6) bake at 140 deg C for about 25 minutes
7) Cool before storing

Note: I added 15g of icing sugar to the ingredients

1st 2012 double rainbow in singapore skies

It was a late post which i just screened through my camera, on the very first day of 2012.  I had seen a double rainbow appeared in the sky and had snapped it with a simple wish in my heart.

This is also my first experience to see these double rainbow.

Very happy on this day.