Tiramisu

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)

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.

Chiffon Cake

Pandan Chiffon



Orange Chiffon

Ingredients

Part A

5          Egg Yolks

60g      Sugar

20ml    Pandan Juice

80g      Coconut Milk

50ml    Corn Oil

75g      Plain Flour

1/2 tsp Baking Powder

1/4 tsp Pandan Flavour

Part B

5         Egg White

70g     Sugar

1/8 tsp Cream of Tartar

* Pandan Juice - 2 to 3 pandan leaves blend with 20ml water)

Method

Part A

1. Beat egg yolks and sugar at max speed for abt 1 min.

2. Mix pandan juice, coconut milk, pandan flavour and corn oil and add into the egg mixture at slow speed.

3. Sift flour, baking powder and corn flour into the egg mixture.

4. Whish till well blended.

Part B

1. Whisk egg white, sugar and cream of tartar until stiff.

2. Add Part (A) into meringue and stir well until batter is smooth and glossy.

3. Pour into chiffon mould.

4. Bake at 180 degrees celcius on the lower rack for abt 40 mins.

* For orangge chiffon cake, used 100ml orange juice with 1 tsp orange flavour.
   I add a bit of orange zests to enhance the flavour orange flavour.

Reipes adapted from Richard Goh Baking Class.

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.







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.

Durian Mousse Cake.

Durian Mousse Cake

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.

Mango Mousse Cake

Mango Mousse Cake

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.

ShenZhen ( 8th Mar to 11th March)

Waiting to catch our flight

    Lunch @ Mian Dian Wang

  
Find their tobacco packaging looked cute.

    One of my favourite Porridge eating place.

     
Dessert Time

     Dinner Time

    
Dongbei Food - not very nice

    

Foot Reflexology Time