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Christmas Fruit Cake by Mrs Rose Eng

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Recipe adapted from here

For the cake in the photo,  I followed the ingredients in blue and baked in a 7″ square pan

INGREDIENTS for 4 x 6″ round or 1 x 6″ round (ingredients in red) or 1 x 8″ round or 7″ square pan (in blue)

1.3kg dried fruit mix (325g) (650g)
250ml rum, plus more for drizzling (63ml) (125ml-I use more to cover the fruits)
6 Tbs white sugar (1.5 Tbs) (3 T)
12 Tbs evaporated milk (3 Tbs) (6T – I used UHT milk)
560g plain flour (140g(280g) 
2 tsp baking powder (1/2 tsp(1 tsp)
3 tsp mixed spice (rempah kueh) (3/4 tsp(1.5 tsp – 1 used 1 tsp cinnamon powder)
1/2 tsp salt (1/8 tsp)  (1/4 tsp)
300g walnuts, coarsely chopped (75g(150g – only threw in leftover pine nuts and walnut about 50g)
500g unsalted butter, softened at room temperature (125g(250g)
350g brown sugar (85g) (175g – I reduce it to 140g)
8 large eggs (2 eggs(4 eggs)
1 Tbs vanilla extract (1 tsp ) (2 tsp)

For decorating:

125g green glazed cherries, halved (30g) – I use as needed
125g red glazed cherries, halved (30g) – use as needed 
100g whole almonds (25g) – as needed

For glazing: 2 Tbs apricot jam (1/2 Tbs) – omitted

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METHOD

1. Combine the dried fruit and  rum in a bowl and set aside to soak for at least two days at room temperature. (I soaked it  for a couple of months until rum dries up (reason simply because I was procrastinating!) then top up with Limoncello to soak a few days. Drain out extra liquid before used. Left over liquid can be used to soak another batch or use it for other baking needs or add into other cakes for flavor)

2. Preheat oven to 150 deg C and line cake pan with parchment paper. Prepare another slightly bigger pan together with enough cardboards to insert around the cake pan.

3. In a small sauce pan, add white sugar and 4/(1)/(2) Tablespoons of water . Bring to a boil and once sugar has started to caramelize, remove from heat and let it cool for a minute before pouring in the evaporated milk (UHT full cream also works). Place the pan back on low heat and stir until small bubbles appear. Remove from heat and set aside to cool.

4. Sift flour, baking powder, mixed spice (rempah kueh) (I used only cinnamon powder and nutmeg powder) and salt into a large bowl. Set aside.

5. Add the nuts to  the soaked fruits together with 9 Tbs/ (3T)/(5T) of the flour mixture and give it a good stir until evenly distributed. Set aside.

6. In a stand mixer with paddle attachment, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.  Slowly drizzle in the caramel sauce and the vanilla extract.  Add in flour mixture in a few portions and mix on low speed until just combined. 

7. Remove the stand mixer bowl with the cake batter and add the fruits mixture. Use a sturdy spatula to fold in the fruits until evenly distributed.

8. Transfer the batter into the cake pan and level the top. Decorate as desired with cherries and almonds.  Line the bottom of the bigger pan with a layer of cardboard. Place the cake pan in and insert two layers of cardboards in between the pans. You can wrap the cardboards with wrapping paper if it bothers you.

9. Bake for 2.5 hours at 150C. (I baked on the 2nd lower rack for 2 hours, switched off the oven then tent the cake and left it in the oven until almost cooled because I had to go out) The cake is cooked when a skewer inserted into the center of the cake comes out clean.

10. Cool the cake slightly before unmoulding  (top facing down) onto a baking paper placed on a wire rack. Using a skewer, poke holes into the bottom (now facing up) of the cakes and drizzle 5 to 6 tsp of rum over each cake. Flip them over (now top side up) onto a serving place or cake board. (I omitted this part as I have soaked the fruits for a few months before use).

11. Mix the apricot jam with 1/2 Tbs of water in a bowl and microwave it for 30-40 seconds. Stir in 1 tea spoon of rum or Limoncello and use this to glaze the cake if you wish.

12. Chill in fridge over night before slicing and wrap it well to prevent the cake from drying up. I cling wrapped mine in individual slices and take out a piece to enjoy whenever I want. This way, your cake can last for months in the fridge!

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Spiral Mooncakes

 


Spiral Mooncakes

Water dough
100g all purpose flour
7g icing sugar
35g shortening
45g cold water

Method:
– Sift flour and icing sugar.
– Rub in shortening.
– Slowly add cold water and combine to form a soft dough
– Cover and rest for 45mins

Oil dough
80g all purpose flour
40g shortening
A couple drops of purple coloring

Method:
– Combine all ingredients except the color together to form a soft dough. Divide into two and add the color one more than the other to create two shades.
– Cover and rest for 30mins

For filling:
300g Purple sweet potato, peeled, cut into chunks
40g caster sugar
1 tablespoon coconut powder (hydrated santan)
40g salted butter

50g (1 small) orange sweet potato, peel, cut into chunks
10g caster sugar
1 tsp coconut powder
5g salted butter.

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Method:
1. Steam the yam chunks at high heat till soft. While still hot, add in sugar, coconut powder and butter and mash with a fork or potato masher. Set aside to cool.
2. Weigh out 25g each of the purple sweet potato and 5g each of the orange colored ones and shape it to ball. Make a hole in the centre of the Purple sweet potato ball and insert the orange one into the hole. Seal and round up. Keep in fridge until needed.

Assembling method:

1. Divide water dough weighing 30g each and oil dough 10g each into 6 portions accordingly and shape into balls.
2. Flatten water dough and wrap oil doughs side by side inside. Repeat till finished.
3. Roll out into long shape and roll up like swiss roll. Rest for 10mins.
4. Roll from the shorter side into long shape and roll up like swiss roll from shorter side. Rest for another 20mins.
5. Cut the dough into 2 portions and repeat the rest of the dough until get 12 portions together.
7. Flatten the dough start from the swirl side and roll out into a round shape.
8. Flip over and wrap in yam filling, egg yolks (optional) and seal it tightly, seal edge facing downwards.
9. Place on baking tray and bake in preheated oven 170C for 25-30 mins. I baked mine for 30 minutes.
10. Cool well before cutting.

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Beet Loaf Bread

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Beet Loaf Bread

Ingredients:

300g Bread Flour
20g sugar
4g yeast (1 tsp)
20g whipping cream
10g butter
5g salt
50g milk (reserve 10g)
Beet puree, prepare it as below:

Peel a small beet, cut it into cubes, place on a piece of foil, drizzle some oil and wrap up. Roast for 30 minutes or until soft. I used 80g of roasted beet. Blend with 60g of milk to make the puree.

Method:

Mix all ingredients except butter in the stand mixer bowl and mix until a smooth dough forms. Add the reserved 10g of milk if dough is too dry.

Add the butter and continue to knead to window pane. Rest for 5-10 minutes before shaping. Allow to proof until 1cm above the pan rim before baking in preheated oven at 190 for 30 minutes or until cooked. Tent the top once the desired color is achieved.

Unmould immediately and cool on rack.

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Basic Vanilla Swissroll

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Basic Vanilla Swissroll
Ingredients:-
4 egg yolks
40g Oil
60g Milk + 1 tsp vanilla extract
20g Caster sugar
70g Cake Flour

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

Method:

Mix egg yolks, oil, sugar and milk together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy then add cream of tartar, continue to beat while adding sugar gradually to firm peaks.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 9 x 11″ pan); smooth out the top by gently shaking the pan from side to side. Bake in preheated oven at 170C for 25 mins or until golden brown. Turn the pan half way through baking to get even browning.

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.

Basic Swiss Meringue Buttercream

Ingredients:-

Swiss Meringue Buttercream :
3  Egg whites (Large eggs)
130g Castor Sugar
180g Unsalted Butter,  cut into 1 inch cubes, slightly thaw but still cold and firm

Method:
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. Use a spatula to scrap the bowl until evenly mixed.
5. Use an offset spatula to apply filling on to your swiss roll.

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Kopitiam bread – sourdough method

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Kopitiam Bread – sourdough method
(adapted from Barry Apek’s Kopitiam bread)

Ingredients:

270gm bread flour
60g active starter discard (or levain)
25 gm sugar
1 tsp salt
170 gm water (reserve 10g to be added if needed)
20 gm shortening

Method:

1. In the stand mixer bowl, place all ingredients except shortening and 10g reserved water. Start the mix with the dough hook until a smooth dough is formed. Slowly add the 10g reserved water as you knead, if needed.
2. Add the shortening and continue to knead to window pane.
3. Once window pane is achieved, remove the dough on to a lightly floured surface and round it into a ball. Rest 10-15 minutes.
4. Shape into a rectangle, fold in the long sides to meet in the center and then roll flat, then roll into a swiss roll.
5. Place this into a 20 x 10 x 10 cm loaf pan. Cover with cling film and leave it at room temperature to ferment until it touches the cling film. Remove the cling film and preheat your oven to 190C.
6. Once oven is ready, bake on lowest rack for 30-35 minutes or until cooked.
7. Remove from pan immediately and allow to cool on a rack. Best served with butter and kaya.

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Pandan Butter Chiffon

Pandan Butter Chiffon (cooked dough method)

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g unsalted butter
50g full cream milk
40g pandan paste (blend some pandan leaves with water and let it sit until there’s a clear layer on the top. Pour away the clear water and use the thick pandan liquid at the bottom)

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Microwave the butter and milk together until butter has melted. Pour into the sifted flour/salt and use a spatula to mix into a paste. Add the pandan juice and mix till combined before adding the egg yolks. Continue to mix until silky smooth. Cover with a clean towel and set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lightly incorporate the meringue into the yolk batter in 3 portions.
5. Pour in the final batter into an 8″ tube pan and use a skewer to run lightly around the top to smoothen the surface. Reserved a tablespoon of batter and mix with a drop of green and draw the design if you wish.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.

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Garlic butter/cheese Buns

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Garlic butter/cheese buns

For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
60g unsalted butter, softened
1 tbsp minced scallions
1 tsp dried thyme
a dash of pepper
1/2 tsp salt – omit this if you are using salted butter

Preheat oven to 200°C. Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake for 30 mins. Press on the garlic, it should be soft. Allow garlic to be cool enough to handle then squeeze it out into a bowl. Mashed it up and add butter, scallion thyme and pepper and salt if using. Stir well to combine. Set aside and wait for the bread dough to be ready.

For the dough:-
Hokkaido Bread Loaf

270g bread flour
30g plain flour
10g milk powder
40g caster sugar
1/2tsp salt
1 tsp instant yeast
50g egg
90g Hokkaido Fresh Milk (if can’t find just use fresh milk)
80g whipping cream

10g unsalted butter

some shredded mozzarella and cheddar cheese (optional)

Method:-

1. In your mixing bowl with dough hook, put in both flours and milk powder then place sugar, salt and finally yeast on the top.
2. Add in the egg, milk & whipping cream and knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready. Otherwise, continue to knead a few more minutes then test again.
4. Shape into a smooth ball and rest the dough for 15 mins. Divide into 8 pieces (68g each) and roll into a ball. Rest again for 10 mins covered.
5. Take a piece and roll into a flat oval shape. Spread some garlic butter on top, leaving some space at the sides. Top up with some mozzarella and cheddar cheese. Then fold up from a short point and roll into a oblong shape. Make sure you seal it well to avoid leakage.
6. Place on baking sheet and repeat with the rest until complete. Proof until doubled before baking at 170C for 25-30 minutes, turning once half way through baking.
7. Remove from baking sheet immediately and allow to cool on the rack. Best served warm.

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