Archive for October, 2016

Pumpkin Japanese Cotton Cheesecake

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Ingredients:

250g cream cheese
120g pumpkin flesh (steamed and mashed, nett weight)
5 egg yolks
60g castor sugar
60g butter
150g full cream milk
50g cake flour
20g cornflour
1/4 tsp salt
1 tsp Vanilla extract

5 egg whites
1/4 tsp cream of tartar
70g castor sugar

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Method:

1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar (60g), salt and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. Add mashed pumpkin and milk and use an immersion blender to blend until smooth. Remove from heat.

4. Add egg yolks one at a time and whisk well after each addition until smooth.

5. Add vanilla, and whisk again.

6. Sift flour and fold into mixture until fully combined. Set aside.

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

8. Add cream of tartar and increase speed while gradually add sugar (70g) and beat till before soft peaks stage.

9. Fold whites into batter 1/3 at a time. Fold with a hand whisk until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Remove 3 tablespoons of batter and add a teaspoon of cocoa powder. Gently mix with a spoon until well combine. Careful not to deflate batter too much.

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

11. Bake in a waterbath at 160C (no fan) for 80 minutes on lowest rack in the oven.

12. Unmould once cake as 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.

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Comments (12)

Soft Buns

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IMG_3157.jpgSoft garlic buns

Ingredients

1 egg + 30g condensed milk and top up with full cream milk to make a total of 390g

40g fine sugar
1/2 tsp fine salt
60g unsalted butter (softened)

450g bread flour
50g  plain flour
1.5 tsp instant dry yeast

Directions:

1. Pour all dry ingredients into a stand mixer fixed with dough hook, followed by the wet ingredients, except butter.  Start mixing at low speed until a soft dough has formed.  Add the soften butter and continue kneading until the dough is tacky but not sticking to the sides of mixer bowl but should still stick to the bottom; if it is not, then you may have added too much flour or too little water. Adjust by adding more water or flour as the case may be, a tablespoon at a time.  I probably knead for 20-30 minutes on low speed before the dough is ready.

2. Let it proof in the mixing bowl until doubled in size. Remove on to a lightly floured worktop and degas by gently flattening it.

3. Divide into 8 equal portions and shape into a ball. Shape the buns into desired shapes. I fill 6 with garlic butter (refer to this post for the garlic butter recipe)  and 2 plain ones. Place in the prepare baking pan and spray some water on the buns and allow to proof until doubled. Brush with egg wash before baking.

5. Preheat your oven to 180C, put in your buns and reduce heat to 160C and bake for 20-25 minutes until golden. Turn the tray half way to ensure even baking.

6. Remove from the pan immediately after cooked and allow to cool on rack.

Comments (4)

Pandan Cheese Sponge Cake

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IMG_3098.jpgPandan Cheese Sponge Cake

Ingredients:
(makes one 8″ cake)

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade A)
125g Pandan Juice  + Milk – blend pandan leaves with some water, squeeze out the juice and top up with milk
1/2 tsp salt
75g cake flour
35g corn flour

5 egg whites
120g caster sugar
1/2 teaspoon lemon juice or 1/4 tsp cream of tartar

img_3107Method:
1. Line the base and sides of a 8″ round cake pan(fixed base) with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan, set aside.
2. Sieve together cake flour and corn flour. Set aside.
3. Melt cream cheese and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the pandan mixture. Stir well to combine.
4. Add the egg yolks one at a time, and with a balloon whisk, whisk to combine.
5. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix.
6. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the firm peaks.
7. Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk until towards the end before switching to spatula) until well blended.  .
8. Pour batter into the prepared cake pan. (I pour it from a height slowly to help remove big air bubbles.). Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles. Mix some green colouring into a tablespoon of batter and drop small dots on the  top then use a skewer to slice through to create the love design.
9. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
11. Bake on lower rack of the oven for 80 minutes at 180 degC.

Personal note:  Elba oven 80 minutes at 160C.

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Comments (14)

Pandan swissroll with coconut/caramel

Pandan Swissroll with coconut/caramel filling

(cooked dough method)

Ingredients:

5 Egg yolks
50g coconut oil or any vegetable oil
20g sugar
75g fresh pandan juice
80g Cake flour

5 Egg whites
10g corn starch
60g Castor Sugar

Method:

Heat up the oil until warm, add the cake flour and cooked into a dough and allow to cool slightly before whisking in the yolks. Add the pandan juice and 20g sugar and mix until smooth. Set aside.

Mix corn starch with sugar. Beat the egg whites till foamy, add in the sugar mixture gradually and beat till firm peaks.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 160C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

For the filling, mix coconut with caramel and spread on the cake. Pipe on a layer of whipped cream and roll up. Chill a couple of hours before slicing and serve.

Comments (12)

Matcha Chiffon

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Matcha Chiffon

5 egg yolk
75g self raising flour
5g matcha powder (add more if you want it stronger)
20g castor sugar
70g milk
1/4 tsp of salt
60g of corn oil or other vegetable oil

5 egg whites
60g castor sugar
10g corn starch

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Slice and enjoy!

Method:

1. Preheat oven to 160C.
2. Sieve flour and matcha powder together and set aside. Mix the corn starch with 60g castor sugar. Set aside.
3. In a mixing bowl add oil, sugar, milk, salt and yolks and whisk until combined then add the sifted flours. Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add the sugar mixture and continue to beat until the egg whites are glossy with firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Transfer the into a 20cm tube pan, use a skewer to run around the pan to remove big bubbles and bake in preheated oven for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and invert immediately to cool.

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Comments (7)

Yoghurt Cranberry Chiffon

IMG_2938.JPGYogurt Cranberry Chiffon
Ingredients:
6 egg yolks (65g eggs with shell)
50g  vegetable oil
40g castor sugar
150g plain yogurt
120g cake flour
1/4 tsp salt

6 egg whites
1/2 tsp cream of tartar
60g castor sugar

60g chopped dried cranberries, coat with a tablespoon of flour

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Method:

1. Preheat oven to 160C.
2. Sieve flour and set aside.
3. In a mixing bowl add oil, sugar, yoghurt, salt and yolks and whisk until combined then add the sifted flour.  Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy with firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently fold in the cranberries and transfer the into prepared pan, and bake in preheated oven for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and invert immediately to cool.

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Leftover batter is baked in muffin liners

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Comments (6)

Banana in a swissroll

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To bake the swissroll you need:-

3 eggs (65g)
50g caster sugar
50g cake flour

Method:

Line a 28 x 28cm baking pan with parchment paper. Preheat oven to 180C. Middle rack.

1. In a mixing bowl, beat eggs lightly then add sugar. Place the bowl on top of a bowl of hot boiling water. Whisk with handwhisk until the eggs are warm then start whisking the eggs with a hand mixer with high speed until light and fluffy.
2. Sift in the flour in 3-4 portions and gently fold into the eggs mixture until well mixed. Do not over mixed!
3. Pour into prepared pan and tap a few times to remove big bubbles and also to even out the top.
4. Bake for 20 minutes or until golden. Remove from pan and allow to cool before removing the paper.

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Prepare caramel:

50g sugar
50g whipping cream

Heat up the sugar to caramelize then pour in the cream. Careful as the mixture will bubble up furiously when cream is added! Remove from heat and keep stirring until smooth. Allow to cool before using.

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Prepare the whipped cream:

120g of bettercreme – whip up until firm.

To assemble:

Peel off the lining from the cake and spread a layer of whipped cream and arrange a roll of bananas on one end. Drizzle caramel on top of the bananas, then roll up the cake, using the paper to help you as you roll.

Chill in fridge for a couple of hours before slicing.

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