Archive for August, 2016

Chocolate Pound Cake

IMG_0304IMG_0306Chocolate Pound Cake with chocolate ganache
8 inch square pan or 9 inch round or two 8 x 5″ loaves

180g Butter
150g castor sugar
25 g cocoa powder
145g milk
4 egg yolks
200g all-purpose flour
1/4 tsp salt
2 1/2 tsp baking powder

4 egg whites
50g sugar
1/4 tsp cream of tartar

Directions:

Preheat oven to 180C. Grease and line an 8″ square pan.

Place butter in a sauce pan and melt over low heat. Add 150g sugar, cocoa powder and milk and stir until sugar is dissolved. Remove from heat and allow to cool.

Whip the egg whites until foamy then add the cream of tartar and continue to whisk while gradually adding 50g sugar to stiff peaks.

When the cocoa mixture is cooled, add in the yolks and using a hand whisk, stir until smooth. Sift the flour, salt and baking powder together and add to the cocoa mixture and stir to combine. Gently fold in the meringue and finally pour into prepared pan.

Bake for 60 minutes or until cooked. Cool completely before ganache.

To prepare the ganache, simple heat up 150g of whipping cream and pour over 200g of semi sweet chocolate (I used Callebaut chocolate Chips). Let it stand to melt and then stir with a whisk until smooth. Allow to cool and thicken slightly before use.

Chill well before slicing.

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.ChocPound

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Mixed Nuts Mooncakes (Kum Tui)

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Recipe for Mixed Nuts Mooncakes
Source of reference: No-Frills Recipe

Ingredients
90 gm walnuts, toasted and chopped
90 gm almonds, toasted and chopped
20 gm pumpkin kernels, toasted
15 gm melon seeds, toasted
115 gm candied lime (kat paeng) chopped
160 gm tong toong kua (candied melon)
95 gm sesame seeds, toasted
50 gm meat floss (chicken or pork)
60 gm caster sugar
6.5 Tbsp vegetable oil
6.5 Tbsp water
1 Tbsp rose concentrate – omitted
2 Tbsp golden syrup
1/2 tsp salt
2 TBsp rum (optional)
180gm koh fun (cooked glutinous rice flour)

Method:
Mix the above items except for the last two ingredients. Let it rest for half hour.
Mix in the koh fun and rum, if using. Divide into balls of about 130 gm portions for big mould and 50g for small mould. For this quantity I managed to get 8 large and 3 small.

Ingredients for Skin Dough:
250 gm superfine flour
150 g golden syrup
65 ml vegetable oil
5g (1 tsp) alkaline water (Kan Shuei) or lye
Egg wash – 1 eggyolk + a little water

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After 15 minutes, remove and cool before applying eggwash

Method:
1.Mix syrup, oil and alkaline water thoroughly until homogenized. Can use hand whisk or use the paddle attachment if using stand mixer.
2.Sift in flour, mix well with spatula and let rest for 2 hours.
3.Knead lightly on floured surface. Weigh out required dough, flatten and wrap in a piece filling before putting into a floured mould and press in firmly to obtain a clear imprint. 4.Remove and repeat until all dough and fillings are used up.
5.Bake for Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. Remove from oven and let mooncakes cool for 15 mins. Brush on the eggwash only on the printed surface. Return mooncakes to the oven and bake again for 7 to 9 min. until golden brown.
6.Keep mooncakes uncovered for 3 to 4 days before consuming.

Personal notes for reference:
Dough skin is 50gm for big mould and 20g for small mould.
Filling is 130g for big mould can decrease to 125g and 50g for small mould (for mixed nuts filling)

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@2016

Comments (2)

Tri-Colours Chiffon: Coffee/Chocolate/Vanilla

IMG_0060.JPGIMG_0051Tri-Colours Chiffon: Coffee/Chocolate/Vanilla

Ingredients:
6 egg yolk
30g castor sugar
¼ tsp salt
80g corn oil
110g milk
1 teaspoon pure vanilla extract
150g self raising flour

6 egg white
100g caster sugar
¼ tsp cream of tartar

Pan size: 20 cm – can use 22-23 cm as I have some left over batter which is enough to fill two muffin cups.

1 tsp of dark cocoa powder
1 tablespoon of fine coffee powder

Method

1. Preheat oven to 180C.

2. Sift flour and baking powder. Set aside.

3. With a hand whisk, whisk oil, vanilla, egg yolk, milk, salt and 30g sugar together until combined.

4. Sift flour into the egg yolk batter and whisk until smooth.

5. With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add sugar and continue to beat until firm peaks form.

6. Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again. Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen. Remove 2 cups of batter and mix in a tablespoon of coffee powder. Remove another 3/4 cup of batter and mix with a teaspoon of dark chocolate powder.

7. Fill the tube pan with half the vanilla batter, followed by half the coffee batter and drop the chocolate batter randomly on top of the coffee batter. Repeat adding the remaining batter in the same order. Use a skewer to go through the batter a few times to create the marbling effect.

8. Place pan into a preheated oven and bake for 10 mins at 180C until the top has browned sightly and then reduce heat to 160C and continue baking for 60 mins or until cooked. Temperature and timing is indicative only. Please adjust according to your oven. You may tent the cake if it’s getting too brown.

Comments (4)

Marble Cake – Kerlyn Ng’s method

IMG_0016IMG_0021Marble Cake using Kerlyn Ng’s method of preparation

INGREDIENTS:

230g unsalted butter at room temperature
160g fine sugar
2 teaspoons vanilla extract
4 eggs (65g)
40g milk
200g self raising flour (sifted)
1/2 tsp salt
3 tsp cocoa powder (I used Valrhona)

Method :

Line the bottom and grease the sides of an 8″ round or 7″ square pan.
1. Cream butter with 2 tablespoons sugar until creamy then add in the flour and milk alternatively.  Cream until well combined. Set aside.  Use an electric hand mixer to do this for convenience.  If do not have one, you’ll just have to cream it either manually or use the stand mixer and transfer it to another bowl when done, wash the mixer bowl and do the next step.
2. In your stand mixer, with whisk attachment, beat eggs and remaining sugar together until ribbon stage. When the batter drops and slowly merged with the rest of the batter, it’s ready.
3. Reduce the mixer speed to lowest and add the butter/flour mixture gradually in 4-5 portions until complete. To do the marbling effect, remove about a cup of the batter and mix in the cocoa powder.
4. Transfer into prepared pan and bake at 145C Fan mode for 55 minutes. Please follow your own oven temperature and timing.

Note: using Smeg oven, baked on 2nd level from bottom with above temperature and timing. Slight crack on the surface.

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Cooling…

 

Comments (15)

Strawberries/Blueberries Yoghurt Cake

Recipe adapted from Anncoo’s Journal
I doubled up the recipe to bake into a 6″ pan and 6 cupcakes
Ingredients
  • 3 egg yolk – I used 65g eggs
  • 120g natural yoghurt, room temperature
  • 20g dairy whipping cream
  • 35g butter, melted – I used unsalted and added 1/4 tsp salt into the flour
  • ½ tbsp lemon juice – omitted as I had none and used vanilla extract instead
  • 30g plain flour
  • 15g corn flour
  • 3 egg white
  • 50g Caster sugar
  • 1/8 tsp cream of tartar -my addition
  • strawberries/blueberries for topping – I used a 250g packet for blueberries and 100g strawberries for double the recipe ingredients
Instructions
Grease and line the bottom of a 6″ baking pan. Preheat oven to 160C; lowest rack.
  1. In a large mixing bowl, add yoghurt, yolks, cream and melted butter. Use a hand whisk to blend in the ingredients until smooth.
  2. Sift together plain flour and corn flour, and add to the yolk mixture and mix until smooth. Set aside.
  3. In your stand mixer, whisk egg whites till foamy then add in the cream of tartar and continue to beat while gradually add sugar until firm peaks.
  4. Fold fold in meringue in 3 portions using either a hand whisk or spatula.
  5. Pour half of the batter into prepared pan, add some blueberries on the top then cover with remaining batter. Place a few more berries on the top. Be gentle or the berries will sink.
  6. Bake in a water bath (bain marie)  at 160C for 60-70 minutes or until cooked. Temperature and timing is indicative only!
  7. Unmould as soon as you can. Best serve chilled.

Notes: If baking into cupcakes, used muffin liners and steam bake for 25-30 minutes at 150C.

 

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Comments (6)

Vanilla Raisins Chiffon Cake

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Vanilla Raisins Chiffon Cake

Ingredients
6 egg yolk
30g brown sugar
¼ tsp salt
80g corn oil
110g milk
1 tablespoon vanilla extract
150g cake flour
1 tsp baking powder

6 egg white
100g caster sugar
¼ tsp cream of tartar
50g raisins – I soak in some water to plum them up then drained and pat dry on a kitchen towel

IMG_9923Method

1. Preheat oven to 180C.

2. Sift flour and baking powder. Set aside.

3. With a hand whisk, whisk oil, vanilla, egg yolk, milk, salt and brown sugar together until combined.

4. Sift flour and baking powder into the egg yolk batter and whisk until smooth.

5. With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add sugar and continue to beat until firm peaks form.

6. Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again. Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen. Gently fold in the raisins and then transfer the batter into a 20cm tube pan. You can use a 22cm pan if you wish for a shorter cake.

7. Place pan into a preheated oven and bake for 10 mins at 180C until the top has browned and then reduce heat to 160C and continue baking for 60 mins until cooked. Temperature and timing is indicative only. Please adjust according to your oven. You may tent the cake if it’s getting too brown.

Comments (6)

Chocolate cupcakes with Greentea SMBC

Baked @ March 2017 – for frosting I use Topping Cream mixed with 2 tablespoon of cocoa powder

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Original recipe called Azuki Chocolate Cupcakes, kindly shared by Ng Mee Teng
As I do not have azuki beans, I named it Chocolate cupcakes instead with some changes.
Ingredients:
175g Unsalted Butter
170g Castor Sugar
3 large eggs (65g) – room temperature
160g Plain Flour or Superfine Flour or Low protein flour – original recipe was 130g
50g Cocoa Powder (I used Valrhona 100% cocoa powder) -original recipe was 80g
1/4 tsp Baking Powder
1/4 tsp Baking Soda – I added this
1/4 tsp Salt
125ml Buttermilk  – made from 120g of milk +  1/2 tbsp Vinegar

Method:
1. Preheat oven to 160C fan mode. Prepare muffin tin with cupcakes paper cases.
2. In a stand mixer with paddle attachment, cream butter and sugar till light and creamy. Add eggs one at a time, beating well after each addition.
3. Sift together the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture alternatively with buttermilk into the batter using low speed, starting and ending with flour. Scrap the bowl with a spatula when necessary and give it a few folds to mix evenly.
4. Fill the paper cups to about 2/3 full and bake for 20-25 mins or till skewer inserted into a cupcakes comes out clean.
Cool completely on wire rack before adding frosting.

IMG_9663Swiss Meringue Buttercream :
3  Egg whites (Large eggs)
130g Castor Sugar
180g (reduced from 225g) Unsalted Butter,  cut into 1 inch cubes, slightly thaw but still cold and firm
2 tbsp Greentea Powder

IMG_9667Method:
1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted and using a stand mixer, beat the eggwhites for 4-5 mins or until stiff peaks forms and meringue is about room temperature.
3. Add the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Add Greentea powder and continue to beat until just combined. Use a spatula to scrap the bowl until evenly mixed.
5. Transfer the SMBC into a piping bag with a nozzle attached and frost your cupcakes as desired.

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Comments (7)

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