Archive for June, 2015

Cappuccino Ogura

coffee ogura

Ingredients:-

1 packet 3-in-1 cappuccino mix with 60g warm milk until dissovled
35g oil
1/8 tsp salt
4 egg yolks
1 small egg
55g superfine flour

4 egg whites (about 150g)
40g caster sugar

Method:
1. Whisk with a hand whisk the first 5 ingredients until combined before adding the flour and whisk until smooth.
2. Beat egg white with an electric mixer until foamy then add in cream of tartar and beat for a minute before adding castor sugar gradually and continue to beat until firm peaks.
3. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
4. Pour into a 7″ square baking pan (lined with baking sheet at the bottom), and bake in a water bath at 150C for 60 minutes.
5. Invert the cake after baking, peel off paper and invert back up on to a rack to cool.
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Comments (8)

6″ Japanese Cotton Cheesecake, 3 cakes, different temperatures/timing, different results

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Cake no. 1 - Baked at low temperature of 135C for 1 hour 10 minutes - hair line cracks otherwise not too bad

Cake no. 1 – Baked at low temperature of 135C for 1 hour 10 minutes – hair line cracks otherwise not too bad

Cake no. 2: Baked at 200C for 17 minutes then lowered to 160C for 30 minutes. Cracked beautifully as you can see, the crust is lovely!

Cake no. 2: Baked at 200C for 17 minutes then lowered to 160C for 30 minutes. Cracked beautifully as you can see, the crust is lovely!

Cake No. 3, same 200C for 17 minutes but reduced to 135C for the next 30 minutes. Switch off oven and leave cake inside for 20 minutes before removing.

Cake No. 3, same 200C for 17 minutes but reduced to 135C for the next 30 minutes. Switch off oven and leave cake inside for 20 minutes before removing.

No matter what, the taste is not compromised, all 3 cakes tasted absolutely delicious!

No matter what, the taste is not compromised, all 3 cakes tasted absolutely delicious!

The recipe in case you want to try it:-
Ingredients:

125g cream cheese (1/2 block)

3 egg yolks

35g castor sugar

30g butter

50g full cream milk

1 Tsp lemon juice

30g cake flour (I have tried plain flour too and it still works)

10g cornflour

1/8 tsp salt

1 tsp Vanilla extract

3 egg whites

1/8 tsp cream of tartar

35g castor sugar

Method:

1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)

2. Line bottom of a 6in x 3in round cake pan and grease the sides.

3. Using a hand whisk, whisk the cream cheese, sugar (35g) and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of the ingredients. By the time I am done, the cheese and butter would have been soft and easier to whisk.)

4. Add cold milk and whisk until combined. The cold milk helps to cool down the mixture enough to enable you to add in the yolks without cooking them!

5. Add egg yolks one at a time and whisk until smooth.

6. Add vanilla, salt, lemon juice and whisk again.

7. Sift flour and fold into mixture until fully combined. Set aside. (Most times I just used the same whisk to blend it in.)

8. Whisk whites in a clean, dry bowl at low speed till foamy.

9. Add cream of tartar and beat at high speed till bubbles become very small but still visible.

10. Gradually add sugar (35g) and beat till soft peaks.

11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same hand whisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your hand whisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Make sure that you scoop right to the bottom so that you do not missed any cheese batter.

12. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

14. Bake in a waterbath at 200C (no fan) for 17 mins on lowest rack in the oven then reduced to 135C for another 30 minutes before switching off oven, and leave cake in oven for 20 mins. Remove from the oven and wait for a couple of minutes if the cake has not yet pulls away from the cake pan.

15. Unmould once cake has pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

Comments (134)

Mint Flavor French Macarons with Pineapple/Lemon Curd Filling

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Ok, so they are imperfect, but at least they have feet!:D

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Curved downwards, needs a little bit more beating…

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Almost….

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Just right!

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Add Peppermint paste and green coloring with the first batch of Almond/Icing

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Pipe out in as equal sizes as you can. Even with a template, I still can’t get it right, sad!

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Baking time…anxiously waiting for the feet to appear!

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Yay! Done, wait for it to cool slightly before removing….

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Nice? Ready to be filled….first prepare the curd!

Failed tray, the dog gets to enjoy some:P

Failed tray, the dog gets to enjoy some:P

French Macarons
(Daniel Leong’s recipe)

Ingredients:

55g egg whites
50g caster sugar

60g almond meal (I toasted it in oven at 120C for 10 minutes)
80g icing sugar

1 tsp Mint paste
5 drops of green liquid color

Method:-

1. Blend almond meal with 80g icing sugar and sieve.

2. Whip up egg whites with caster sugar until stiff.

3. Add almond meal/icing sugar in a few portions (add the mint and color together with the first batch) and keep folding until smooth and flowly. When you lift up your spatula, batter should fall back and merge with the rest of the batter after a few seconds.

4. Pipe out on to a lined baking sheet. I used the thin type of silicon mat for this. After piping, firmly rap the trays on the worktop to remove air bubbles. This also helped in smoothing the top of the macarons. Use a toothpick to prick stubborn ones.

5. Leave it to dry until it’s no longer tacky or sticking to your finger.

6. Bake at 140C for 15-18 minutes, adjusting according to your oven. Test for doneness by gently nudging a piece. If it’s still sticking on the mat, continue to bake for another few minutes.

7. Cool on the baking sheet for about 10 minutes before trying to remove the macarons shells.

Note: for bigger macarons, it took 15 minutes at 140C. Mini ones I baked at 135C for 11-12 minutes. Both on lowest level of oven rack.
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Recipe for Pineapple/Lemon Curd

6 large egg yolks
140g sugar
1/2 cup pineapple juice
1/4 cup lemon juice
1/4 tsp salt
50g unsalted butter

Instructions:-

Put all ingredients except butter into a heatproof bowl and place it on top of a simmering pot of water. Make sure the bottom is not touching the water. Keep stirring about 10 minutes until you obtained a thick smooth curd. Remove from heat and add in butter cubes, stirring until it’s melted and you get a nice shining curd.

Pour into container and keep refrigerated until ready to use. Curd can last about 1 week in the fridge.
Use it to fill your macarons or spread on bread or scones.
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This is seriously delicious!

Comments (8)

minty oreos chocolate sponge cake

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IMG_8027 Ingredients:
50g vegetable oil
60g Milk
Pinch of Salt
6 yolks
1 tsp Mint paste
2 tsp cocoa powder mixed with 2 tsp hot water to make a paste
75g Plain Flour

3 pcs Oreo cream removed and blended till fine

6 Egg white
80g Castor sugar
1/2 tsp cream of tartar (can replace with 1 tsp lemon juice)

Prepare a 8″ round pan, line the bottom with paper. I did not grease the side for this cake.
Preheat oven to 150C and get ready a shallow tray to hold the baking pan for water bath.
Boil some water for water bath.

Method:
1. Whisk with a hand whisk the first 5 ingredients until combined before adding the flour and whisk until smooth.
2. Beat egg white with an electric mixer until foamy then add in cream of tartar and beat for a minute before adding castor sugar gradually and continue to beat until firm peaks.
3. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion together and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen. Scoop out about 1/3 of the batter and mix with the chocolate paste. Add blended Oreo to the other portion and mix gently until combined with a spatula.
4. Pour both batters randomly into a 8″ round baking pan (lined with baking sheet at the bottom), and bake in a water bath at 160C for 80-85 minutes. Temperature and time is indicative only.  Bake longer if still squishy.
5. Invert the cake after baking, peel off paper and invert back up on to a rack to cool.

Comments (6)

Yam Flavored Sponge Cake

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Ingredients:
50g vegetable oil
60g Milk
Pinch of Salt
6 yolks
2 tbsp yam emulco
75g Plain Flour

5 Egg white
80g Castor sugar
1/2 tsp cream of tartar (can replace with 1 tsp lemon juice)

Prepare a 8″ round pan, line the bottom with paper. I did not grease the side for this cake.
Preheat oven to 150C and get ready a shallow tray to hold the baking pan for water bath.
Boil some water for water bath.

NOTE: If do not have yam emulco, use 60g of mashed yam (taro) to replace milk

Method:
1. Whisk with a hand whisk the first 5 ingredients until combined before adding the flour and whisk until smooth.
2. Beat egg white with an electric mixer until foamy then add in cream of tartar and beat for a minute before adding castor sugar gradually and continue to beat until firm peaks.
3. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
4. Pour into a 8″ round baking pan (lined with baking sheet at the bottom), and bake in a water bath at 160C for 80-85 minutes. Time and temperature is indicative only.
5. Invert the cake after baking, peel off paper and invert back up on to a rack to cool.
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Comments (10)

Chocolate Chiffon Cake

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Ingredients for one 20cm tube pan

5 large eggs yolk
150g flour
100g caster sugar
1.5 tsp baking powder
1/2 tsp salt
80g vegetable oil
140 g milk (use cream will be better)
50g semi sweet chocolate
1 tsp cocoa powder

5 large eggs white
80g caster sugar
1/2 teaspoon cream of tartar

Instructions:

1. Heat milk (or cream) in a pot and add chocolate and cocoa powder. Stir until melted. Set aside to cool completely.
2. Sift together the flour, baking powder. Set aside.
3. In a large mixing bowl, place the yolks, oil, salt and 100g sugar and beat with a hand whisk until combined and sugar has dissolved. Add the milk/chocolate mixture. Whisk until combined. Set aside.
4. Beat the eggwhites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 80g of sugar. Beat to stiff peaks.
5. When the meringue is almost done, add in flour to the yolk batter and whisk quickly to combine.
6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
7. Pour into prepared pan and tap on the table top to remove bubbles and also to even out the batter.
8. Bake in preheated oven at 160C for 60-70 minutes. Cool inverted (the cake dropped out by itself)on a rack. Cool completely before slicing.
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Comments (4)

Grapefruit Chiffon Cake

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Grapefruit Chiffon Cake

Ingredients:

200 gm cake flour
2.5 tsp baking powder
1/2 tsp salt
6 egg yolks (large eggs)
80 gm castor sugar
100 ml vegetable oil
150 ml grapefruit juice (about 3 small grapefruits)

6 egg whites
80 gm castor sugar

Instructions:

Beat yolk with 80 g castor sugar until pale and creamy. Add oil and continue to beat until evenly mixed then add grapefruit juice. Stir to mix well and set aside. Sift flour with baking powder and salt and set aside.

Prepare meringue by beating egg whites until foamy before adding cream of tartar. Continue to beat and add 80g castor sugar gradually until firm peaks form.

Mix flour into the yolk batter until just combined. Add 1/3 portion of meringue and mixed with hand whisk to lighten. Repeat with another 1/3 portion. Finally add the last portion and switch to a spatula to scoop the batter from bottom of bowl and fold up. Keep doing until you do not see any streaks of meringue. Bang a few times to remove big bubbles before pouring into tube pan.

Bake at 140C for 80 minutes or until cooked. Remove from oven and immediately invert to cool completely before unmoulding. Please not that oven temperature is for my oven model only so you should adjust accordingly.

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Grapefruit juice

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Sifted flour with baking powder and salt

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Firm meringue

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Into the oven it goes, baking at 140C for 80 minutes!

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Rising dangerously high!

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Shrank down indicating it’s almost done.

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Perfectly golden!

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Inverted to cool…

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Fully cooled..phew! No shrinkage!

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Have a slice to see crumbs…

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Ok, too many bubbles but so soft!

Comments (3)

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