Posts Tagged castor sugar

Meringue Kisses

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Mocha Meringue Kisses (recipe by Linda Ang – FB group member)
Ingredients:
100 g eggwhites, room temperature
200 g caster sugar
1tsp vanilla extract
2 tsp espresso powder (I used coffee powder)
1tsp valrhona cocoa powder

Totally optional: Mix 1 tsp coffee powder and 1tsp cocoa powder with a little water to form a paste and use this to draw lines on the inside of the piping bag to create lines on the meringue kisses when piped.

Method:
Preheat oven to 200C. Middle rack.
Spread caster sugar in the baking tray thinly.
Put egg whites in the bowl of your stand mixer.
The moment your oven temperature reaches 200C, place your sugar in the oven and set timer for 7 minutes. Start beating the egg whites, using the lowest speed and gradually increasing. Once you reach soft peaks, beat at full speed. By the 7 minutes mark, you’ll get stiff peaks. Remove the sugar from the oven and lower the oven temperature to 93C (I set mine at 90C) and start spooning one tablespoon at a time into the meringue  until complete. Add vanilla extract and continue to beat for 1 more minute, using full speed. Meringue should be smooth by now. If still feels gritty from undissolved sugar, continue to beat for 1 more minutes.

Sift in coffee and cocoa powder and mix gently with a spatula until fully incorporated. Transfer meringue into prepared piping bag and pipe meringue kisses on to lined trays.

Bake your meringue 93C (90C for me) for 1.5 to 2 hours. I baked mine for 2 hours and managed to get crunchy meringue kisses. If you prefer soft centred kisses, bake for only 1 hr. However, I would not advice on this as in our humid weather, the kisses are likely to turn sticky pretty quick if not entirely dry.

Remove the meringue kisses from oven and immediately peel it off the trays and into air tight containers. Do not allow the kisses to sit too long in humid weather or they will turn sticky.

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Sweet Potato Chiffon

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Sweet Potato Chiffon
Ingredients:-
5 egg yolk
75g self raising flour
10g Sweet potato powder (Yam Powder)
20g castor sugar
70g milk
1/4 tsp of salt
1 tsp lemon juice
60g of corn oil or other vegetable oil

5 egg whites
60g castor sugar
10g corn starch

Method:-
1. Preheat oven to 160C.
2. Sieve flour and Yam powder together and set aside. Mix the corn starch with 60g castor sugar. Set aside.
3. In a mixing bowl add oil, lemon juice, 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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Super Fine Butter Cake

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img_7108Super Fine Butter Cake

Ingredients

113g unsalted butter
100g sugar
3 eggs
120g cake flour (mixed 100g plain flour with 20g corn flour)
2 tablespoons dry powdered milk
1 tablespoon corn syrup (you may replace with honey or maple syrup)
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking powder

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Directions:

Preheat oven to 170C degrees. Line  the bottom and grease a 8 x 4″ loaf pan.

  1. Beat room temperature butter with sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift flour, milk powder and baking powder together and add half of this into the butter mixture. Mix briefly to combine, add corn syrup, lemon juice, salt, vanilla and mix with low speed until combine.  Add the balance flour and beat on low speed until evenly mixed.
  4. Transfer into prepared pan and bake for 45 minutes or until evenly brown.
  5. Allow to cool for 5 minutes before unmoulding and cool on the rack.

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Yogurt Loaf using natural yeast

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Yogurt loaf using natural yeast discards
INGREDIENTS:
300g Japanese Kobe Bread Flour
150g natural yeast discards (I used day 4 yeast discards)
50g milk (do not pour all in, reserve half)
30g sugar
3g salt
1 egg (60g)
30g unsalted butter (soften)

Method:
1. Place all ingredients except butter into a stand mixer fixed with a dough hook.
2. Start kneading into a  dough. If the dough is too dry, slowly add the reserved milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Remove and place on lightly floured work top and shape it into a boule. Transfer it on to a baking sheet and allow dough to rise to double it’s original size. Make a few cuts on the top about 1/2 inch deep. Spray with some water on the surface.
4. Spray some water into the oven to create some steam then place the dough in. Bake for 40-45 minutes at 200C until golden brown. Cover with foil if the bread browns too fast. Remove from oven, leave it to cool for a

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The leaven..disgusting looking huh!

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Makes a good sandwich bread!

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Green tea Castella/Kasutera Cake

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Green tea Castella/Kasutera Read the rest of this entry »

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Chocolate Flakes Wholemeal Chiffon

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Chocolate Flakes Wholemeal Chiffon
Got the idea to add wholemeal flour from Ann Tan (FB Member)

Ingredients:

6 Egg Yolks (65g eggs with shell)
70g Sunflower Oil
100g Full cream Milk
110g Self Raising Flour
25g Wholemeal flour
70g finely chopped chocolate (I used dark chocolate)
30g Caster sugar
1/4 tsp salt

6 Egg Whites
80g Caster Sugar
1/4 tsp Cream of Tartar

Method:

Preheat oven to 160C lowest rack.

1. Mix yolks, oil, milk and 30g sugar in a bowl, stirring with a whisk until sugar has dissolved. Set aside.
2. Mix together wholemeal flour, self raising flour and salt. Stir in the chocolate flakes. Set aside.
3. Whisk egg whites until foamy then add in cream of tartar and whisk while gradually adding in the sugar until glossy and firm. Set aside.
4. To the yolk batter, add the flour mixture and stir gently until just mixed.
5. Fold 1/3 of the meringue to the egg yolk batter and mix until batter is lightened. Add in the remaining meringue in 2 portions and fold until no streaks of batter can be seen.
6. Pour batter into 20 or 21cm tube pan and bake in preheated oven at 160*C for 60 minutes or until cooked.
7. Remove from oven and immediately invert to cool completely before unmoulding.

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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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