Tuesday, June 30, 2015
Saturday, June 27, 2015
Golden Pear with Aloe Chiffon
Trying out new flavour chiffon using Golden Pear with Aloe. Taste wise not bad, would be better if I add more Aloe bites.
Wednesday, June 24, 2015
Moo Moo Chiffon
I had wanted to bake this quite sometimes back but hesitate till now. Love the swirl effects of this chiffon and the texture is soft and personally I liked it very much.
Recipe Source: Fion
Ingredients:
3 Egg Yolks
35ml Milk
25ml Corn Oil
1/2 tsp Vanilla Extract
45g Low Protein Flour - Sift
1 tbsp Cocoa Powder
1 tbsp Hot Water
3 Egg Whites
25g Castor Sugar
Methods:
1. Mix egg yolk with milk, corn oil & vanilla extract.
2. Add the sifted flour and mix well.
3. Mix cocoa powder with hot water, mix well and set aside.
4. Beat the egg white and castor sugar till soft form and glossy.
5. Fold the meringue to the egg yolk batter till well combined.
6. Pour half of the batter to the cocoa mixture and mix well.
7. Spoon the batter in alternate colour till batter finish.
8. Bake at 150 degrees for 30 mins or till cooked.
9. Remove from oven and revert the mould.
10. Let it cool completely.
Recipe Source: Fion
Ingredients:
3 Egg Yolks
35ml Milk
25ml Corn Oil
1/2 tsp Vanilla Extract
45g Low Protein Flour - Sift
1 tbsp Cocoa Powder
1 tbsp Hot Water
3 Egg Whites
25g Castor Sugar
Methods:
1. Mix egg yolk with milk, corn oil & vanilla extract.
2. Add the sifted flour and mix well.
3. Mix cocoa powder with hot water, mix well and set aside.
4. Beat the egg white and castor sugar till soft form and glossy.
5. Fold the meringue to the egg yolk batter till well combined.
6. Pour half of the batter to the cocoa mixture and mix well.
7. Spoon the batter in alternate colour till batter finish.
8. Bake at 150 degrees for 30 mins or till cooked.
9. Remove from oven and revert the mould.
10. Let it cool completely.
I'm joining Best Recipes for Everyone ~ BREE#10
June 2015 Event: Secret of Chiffon & Roll Cake
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary
Friday, June 19, 2015
Tiramisu
It's Tiramisu Day, I baked 3 Tiramisu in a day. One for my colleague birthday, one mini one for my good friend birthday and one mini one for my own indulgence.
To make the coffee mixture
Mix the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains. Add the brandy and stir.
To make the Mascarpone cream
In a bowl, beat the sugar into the Mascarpone cheese until well blended. Add the 2 egg yolks and brandy and beat more, until the mixture is smooth.
To prepare the whipped cream
In a bowl add the whipping cream, sugar and vanilla essence and stir until ingredients are blended. Beat the mixture with an electric mixer until glossy and stiff.
Tiramisu Assembly
Slice the Genoise cake in half.
Place the first slice of the Genoise cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the Mascarpone creme on the cake, using a spatula. Spread half of the whipped cream over the Mascarpone cream and sprinkle half of the chocolate gratings over the whipped cream.
Put the second slice of the Genoise cake on top and repeat the above procedure with the coffee mixture, Mascarpone, whipped cream and chocolate gratings to finish the Tiramisu.
Cover with plastic wrap and refrigerate for at least 6 hours.
Tiramisu
Ingredients
For the sponge (Genoise) cake
3 whole eggs
1/3 cup + 3 tbsp granulated sugar
1 tsp vanilla extract
1/2 cup plain flour, sifted
2 Tbsp butter, melted
For the coffee mixture
2/3 cup of strong Espresso coffee
1 Tbsp granulated sugar
1/4 cup Brandy
For the Mascarpone cream
1/2 pound Mascarpone cheese
1/2 cup icing sugar
2 large egg yolks
3 Tbsp Brandy
For the whipped cream
1 pint heavy whipping cream
1 Tbsp icing sugar
1 Tbsp vanilla extract
1 ounce chilled dark chocolate, finely chopped (you can use a food processor)
3 whole eggs
1/3 cup + 3 tbsp granulated sugar
1 tsp vanilla extract
1/2 cup plain flour, sifted
2 Tbsp butter, melted
For the coffee mixture
2/3 cup of strong Espresso coffee
1 Tbsp granulated sugar
1/4 cup Brandy
For the Mascarpone cream
1/2 pound Mascarpone cheese
1/2 cup icing sugar
2 large egg yolks
3 Tbsp Brandy
For the whipped cream
1 pint heavy whipping cream
1 Tbsp icing sugar
1 Tbsp vanilla extract
1 ounce chilled dark chocolate, finely chopped (you can use a food processor)
Directions
To make the Genoise cake
1. Preheat oven to 350° F.
2. Grease a 9 inch round cake tin.
3. Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water, until the mixture is smooth and pale yellow in color. Add the remaining 3 Tbsp of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.Remove from the heat, stir in the vanilla extract, and slowly fold in the cake flour.Fold in the melted butter
4. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes To make the coffee mixture
Mix the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains. Add the brandy and stir.
To make the Mascarpone cream
In a bowl, beat the sugar into the Mascarpone cheese until well blended. Add the 2 egg yolks and brandy and beat more, until the mixture is smooth.
To prepare the whipped cream
In a bowl add the whipping cream, sugar and vanilla essence and stir until ingredients are blended. Beat the mixture with an electric mixer until glossy and stiff.
Tiramisu Assembly
Slice the Genoise cake in half.
Place the first slice of the Genoise cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the Mascarpone creme on the cake, using a spatula. Spread half of the whipped cream over the Mascarpone cream and sprinkle half of the chocolate gratings over the whipped cream.
Put the second slice of the Genoise cake on top and repeat the above procedure with the coffee mixture, Mascarpone, whipped cream and chocolate gratings to finish the Tiramisu.
Cover with plastic wrap and refrigerate for at least 6 hours.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Diana from The Domestic Goddess Wannabe
Sunday, June 14, 2015
Swiss Roll
It's been a long time I have not bake Swiss Roll. It's a simple sponge cake roll filled with cream, jam or chocolate.
Swiss Roll
Ingredients
5 Egg Yolks
50g Corn Oil
50g Milk
20g Castor Sugar
85g Cake Flour
5 Egg White
60g Castor Sugar.
Methods:
1. Whisk egg yolk with sugar, add in corn oil to combine,
2. Add in milk and combine well.
3. Fold in cake flour and mix well.
4. Set aside.
5. Beat egg white and sugar till stiff peak.
6. Take portion of egg white mixture to mix with egg yolk mixture.
7. Fold the balance egg white mixture into the egg yolk mixture and combine well.
8. Pour the batter into the pan that is lined with parchment paper.
9. Bake at 160 degrees for 25 mins.
Swiss Roll
Ingredients
5 Egg Yolks
50g Corn Oil
50g Milk
20g Castor Sugar
85g Cake Flour
5 Egg White
60g Castor Sugar.
Methods:
1. Whisk egg yolk with sugar, add in corn oil to combine,
2. Add in milk and combine well.
3. Fold in cake flour and mix well.
4. Set aside.
5. Beat egg white and sugar till stiff peak.
6. Take portion of egg white mixture to mix with egg yolk mixture.
7. Fold the balance egg white mixture into the egg yolk mixture and combine well.
8. Pour the batter into the pan that is lined with parchment paper.
9. Bake at 160 degrees for 25 mins.
I'm joining Best Recipes for Everyone ~ BREE#10
June 2015 Event: Secret of Chiffon & Roll Cake
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary
Monday, June 8, 2015
Butter Cakes
Butter Cakes are my mum favourite. Did these twice over the weekends.
150g Butter
1 tbsp Corn Oil
110g Castor Sugar
1/3 tsp salt
1/2 tsp vanilla paste or 1 tsp vanilla essence
3 eggs
140g cake flour
40g corn starch
1/3 tsp baking powder
3 - 5 tbsp milk
Method:
1. Mix cake flour, corn starch and baking powder together. Sieve twice into a large mixing bowl.
2. Cream butter, oil, sugar, vanilla and salt till pale and fluffy.
3. Beat in eggs one at time, beat well after each addition.
4. Add in the flour mixture and mix at low speed till well blended.
5. Stir in the whipping cream.
6. Pour batter into a lined loaf pan and bake at 180C for 35 - 45 minutes or till cooked.
Notes:
After 10 - 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will "explode" nicely with a neat line in the middle.
Recipe Source: Do What Like
Ingredients:
150g Butter
1 tbsp Corn Oil
110g Castor Sugar
1/3 tsp salt
1/2 tsp vanilla paste or 1 tsp vanilla essence
3 eggs
140g cake flour
40g corn starch
1/3 tsp baking powder
3 - 5 tbsp milk
Method:
1. Mix cake flour, corn starch and baking powder together. Sieve twice into a large mixing bowl.
2. Cream butter, oil, sugar, vanilla and salt till pale and fluffy.
3. Beat in eggs one at time, beat well after each addition.
4. Add in the flour mixture and mix at low speed till well blended.
5. Stir in the whipping cream.
6. Pour batter into a lined loaf pan and bake at 180C for 35 - 45 minutes or till cooked.
Notes:
After 10 - 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will "explode" nicely with a neat line in the middle.
Thursday, June 4, 2015
Pandan Chiffon
I have a date with Pandan Chiffon today. Thank you Fion for the invites for this post get together.
Pandan Chiffon is always my favourite Chiffons. I love the colour and aroma of the chiffon cake.
Pandan Chiffon is always my favourite Chiffons. I love the colour and aroma of the chiffon cake.
I'm joining Best Recipes for Everyone ~ BREE#10
June 2015 Event: Secret of Chiffon & Roll Cake
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary
Monday, June 1, 2015
Baguette
A baguette is a long thin load of French bread that is commonly made from basic lean dough.
It is distinguished by it's length and crisp crust.
This is my first time baking baguette, Not bad for first timer but still need to improve.
Normally I had Baguette with Tuna or Egg Mayonnaise or either Butter with Kaya. My family love to have it with curry.
It is distinguished by it's length and crisp crust.
This is my first time baking baguette, Not bad for first timer but still need to improve.
Normally I had Baguette with Tuna or Egg Mayonnaise or either Butter with Kaya. My family love to have it with curry.
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