Sassy Haven

Tuesday, May 1, 2012

French Almond Pie

French Almond Pie

Ingredients

Pie Base

300g Margarine

120g Castor Sugar

80g Eggs

30g Milk Powder

500g Low Protein Flour

Almond Filling

250g Butter

240g Castor Sugar

200g Eggs

200g Ground Almond

10g Milk Powder

100g Low Protein Flour

Method for Pie Base

1. Mix Margarine with castor sugar until light and fluffy.

2. Add in eggs slowly, beat until fluffy and add in milk powder.

3. Knead sifted flour into dough.

4. Roll out & line the pastry to cover the baswe and side of a pie mould.

Method Almond Filling

1. For almond filing, combine butter and castor sugar in another bowl and mix until fluffy.

2. Add in eggs slowly and blend thoroughly.

3. Blend in flour, ground almong and milk powder.

4. Pour almond filling into a plastic bag and cut a hole at the bottom, fill over pie pastry.

5. Bake in preheated oven at 175 degree celcius for abt 20 - 25 mins.

Saturday, April 21, 2012

Chocolat Macadamia Nuts Muffins

Chocolate Macadamia Nuts Muffins

Ingredients

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons best quality cocoa powder

3/4 cup castor sugar

3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

1 cup milk

1/3 cup plus 2 teaspoons vegetable oil

1 egg

1 teaspoon pure vanilla extract

1 cup macadamia nuts (preferably unsalted), chopped coarsely

Methods

1. Preheat the oven to 400 degrees F.

2. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate

chips into a large bowl.

3. Pour all the liquid ingredients into a measuring jug.

4. Mix the dry and wet ingredients together.

5. Spoon into the prepared muffin cups.

6. Sprinkle the remaining 1/4 cup chocolate chips and macadamia nuts on top and then

bake for 20 mins or until the muffins are dark, risen and springy.

Sunday, April 8, 2012

Ingredients for Spong Cake

3 Eggs

70g Sugar

75g Plain Flour

70g Melted Butter

Method

1. Preheat oven to 160 degrees celcius.

2.Whisk eggs and sugar at maximum speed until stiff.\

3. Add in sifted flour by hand, using an upward motion,

4. Add warm meltd butter and mix well until batter is shiny.

5. Pour into 9 inches baking tin and bake for 30 mins.

6. When cooled, cut the cake into 2 layers

Durian topping

400g Water

100g Sugar

1 tsp Agar-agar powder

150g Durian flesh, blended.

Method

1. Boil water, sugar , agar-agar powder.

2. Pour half potion of the mixture into a wet cake tin and leave aside to set.

3. Pour the durian topping over agar agar and pour the remaining agar-agar on top and leave to set.

Ingredients for Durian Mousse

5 tbsp Water

20g Gelatin

250g Fresh Milk

50g Sugar

200g Durian Flesh blended

200g Fresh Cream - whipped

Method

1. Boil gelatin in water until it melts

2. Boil Milk, sugar and durian flesh and add in the gelantine.

3. Leave aside to cool.

3. Fold in the fresh whipped cream and whisk well to combine.

4. Spread half of the mousse ontop of agar-agar and place one layer cake on it. Press down the cake

to level with the mousse.

5. Spread the remaining mousse over the cake and cover with another layer of cake. Press cake down again.

6. Leave cake in fridge to let it set.

Recipes adapted from Richard Goh Baking Class.

Friday, March 16, 2012

Sponge Cake

4         Eggs + 1 egg yolk
100g   Sugar
100g   Plain Flour
100g   Melted Butter

Method

Preheat oven to 160 degrees celcius.
Grease and line a ddp 9 inches round baking tin with paper.

1. Whisk eggs and sugar at max speed for 6 mins until stiff.
2. Fold in sifted flour by handm using an upward circulating motion. Add in melted butter and
     mix well until batter is shiny.
3. Pour into baking tin and bake for abt 35 mins.
4. Cut cake into 2 layers when it is cooled.

Mousse Filling

3 tbsp            Water
15g / 1 tbsp.  Gelatin
100                Mango Puree
250g              Fresh Cream

Mousee Filling Method

1. Disslove gelatin in water over a low fire, Leave to cool
2. Whisk fresh cream at medium speed until stiff.
3. Add mango puree into fresh cream and add in cooled gelatin and mix well.
4. Position one layer of cake on a cake board and place a cake ring over.
5. Spread 1/2 of mango mousse on top of cake.
6. Repeat the same process until all the mousse is used up.
7. Leave in the freezer to set, abt 1/2 hour.
8. Line mango cubes on top and pour lukewarm instant jelly on top. Leave in the fridge to set.

Topping

400g      Water
1/2 tbsp   Instant Jelly
80g          Sugar
1 tbsp      Mango Puree

1. Boil Water, sugar and instant jelly together.
2. Set aside until almost coola and pour over top of cake.