Posts Tagged eggs

Cheese & Fruits Pastry Cake

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Cheese & Fruits Pastry Cake

Cream cheese mixture:
125gm cream cheese
2 Tbsp sugar
1 tsp lemon juice

Cake batter:
120gm butter
120gm soft brown sugar
2 large eggs (65g with shell)
½ tsp vanilla extract
140gm all purpose flour (can use cake flour)
1/ 2 tsp baking powder
Blueberries, canned apricots and fresh plums – as much as you like

Method:
1. Rinse the blueberries and cut the plums into small cubes/thin slices and set aside to air dry. Do the same for the canned apricots. Pat dry with paper towel before slicing.
2. Grease a 9″ removable base pie pan.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, lemon juice and sugar until smooth and creamy. I use hand whisk to do this. Set aside.
6. Cream butter and brown sugar until light and fluffy.
7. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
8. Put in half of sifted flour and beat until combined before adding the balance of flour.
9. Put about a third portion of the batter into the lined pan and spread it to cover the bottom and sides of the pan.
10. Spoon dollops of half portion the cream cheese on top of the batter randomly.
11. Arrange half the fruits over the batter.
12. Dollop remaining batter over fruits.
13. Spoon in the balance of cream cheese and arrange the balance of fruits over it.
14. Bake for 35 minutes or until golden and an inserted skewer comes out clean.

Recipe adapted from here.

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Orange Chiffon

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Orange Chiffon

3 large eggs yolk
60g cake/superfine flour
1/8 tsp salt
orange zest from 1 small orange
50g vegetable oil
20g caster sugar
50 g fresh orange juice (1 small orange is sufficient)

4 large eggs white
50g caster sugar
1/4 teaspoon cream of tartar

30g finely chopped dried cranberries

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 50g juice and set aside.

2. Sift flour.

3. In a large mixing bowl, place the yolks, oil, salt, 20g sugar, orange juice and zest and mix with a hand whisk until all ingredients are incorporated.

4. Next add the flour and whisk quickly to incorporate. Set aside.

5. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 50g of sugar. Beat to firm peaks.

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. Add the chopped cranberries and gently fold to incorporate into the batter evenly.

7. Pour into an 18cm tube pan and tap on the table top to remove bubbles and also to even out the batter.

8. Steam bake at 160C for 80 minutes. Remove from oven and invert immediately to cool.

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Gula Melaka Sponge II

IMG_9468IMG_9474Ingredients:

6 large egg yolks
70g corn oil
60g gula melaka syrup (boil a piece of gula melaka with some water and measure out 60g)
40 g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
45g sugar
1/4 tsp cream of tartar

 

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil, salt, gula syrup and coconut milk together until combined.
4. Stir in the flour until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

 

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Pandan Ogura

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Pandan Ogura

Recipe:- Pan size: 7″ square or 8″ round ~

Line bottom and lightly grease the sides of pan

Ingredient A:

30g Coconut oil
30g Corn oil
5 Egg yolks
1 whole egg (I used 65g eggs)
70g Cake flour/superfine
70g pandan juice
1/4 tsp salt

Ingredient B:

5 Egg white
80g Castor sugar
1/4 tsp Cream of Tartar

IMG_9317METHOD:
1. In a large mixing bowl, hand whisk egg yolks, oil, pandan juice, whole egg until well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until firm peaks form and meringue is glossy.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a handwhisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Gently shake the pan from side to side to even out the batter before baking in a water bath for 90 minutes at 160C. Please take note that temperature is only indicative here. Tent with foil if the top gets too brown.

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Banana Gula Melaka Sponge Cake II

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IMG_9240Banana Gula Melaka Sponge Cake II

Ingredients:

150g cake flour
1/2 tsp baking soda
180g banana (mashed)
70g gula melaka syrup – {boil 50g of gula melaka with 50g of water and reduce to about 70g}
70g corn oil
6 yolks (from eggs with average weight of 67g with shell)
1/2 salt

6 whites
1/2 tsp cream of tartar
100g caster sugar

Instructions:-

Line bottom and grease sides of a 8″ square pan. You can also use an 9″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 90 minutes at 160C. Tent it if top is browning too fast.

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Hot Cross Buns

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Hot Cross Buns

330g Bread Flour
30g light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1.5 tsp active yeast
120g full cream milk
30g lukewarm water
1 tablespoon honey
30g softened butter
1 large egg
1 tsp vanilla extract
70g raisins

1 egg for eggwash

Paste for the cross: mix 2-3 table spoon of flour with water, add bit by bit until a paste forms.

Instructions:

1. In the stand mixer bowl, place all dry ingredients and mix with a whisk until combine.
2. Stir the yeast in the lukewarm water until diluted and set aside until foamy. Add in the milk, vanilla extract and honey and stir to mix before adding to the flour mixture.
3. Knead until a smooth dough forms then add in the softened butter and raisins and continue to knead to window pane.
4. Allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 6 portions. Rest for 10 minutes.
5. Shape each portion into balls and place into prepared pan (greased and lined).
6. Proof until doubled again, brush egg wash on and pipe a cross over each bun.
7. Bake in preheated oven at 180C for 25-30 minutes or until golden.
8. Remove from pan and allow to cool on a rack. You can brush the top with some diluted jam before serving if you wish.

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Butter Sponge Cake with Lemon Curd whipped cream

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Butter Sponge Cake with Lemon Curd whipped cream

Ingredients:

6 egg yolks (Large about 65g)
80g superfine flour, sifted
80 g evaporated milk
1 tsp pure vanilla extract
60g butter, unsalted
pinch of salt (omit if using salted butter)

6 egg whites
80g castor sugar
1/2 tsp cream of tartar

Utentil: 9 x 13″ swissroll pan, fully lined with baking paper

Baking temp/time: 170C/40 mins, steam baked

Instructions:-

1. Heat up the butter until melted then pour in the flour and stir into a smooth paste. Transfer into a mixing bowl.
2. Add the milk and stir briefly to combine then add the yolks to the mixture and stir until smooth and creamy. Set aside.
3. In a stand mixer, whisk the egg whites until frothy before adding the cream of tartar. Continue beating until fine foams before adding sugar gradually and beat till firm peaks.
4. Take 1/3 of the meringue and mix into the yolk batter, stirring with a hand whisk until combined. Add another 1/3 portion and mix until combined before adding the final 1/3 and then switch to spatula to scoop the batter from bottom and fold up on to the batter until no more yolk batter is visible.
5. Pour into prepared pan, shake the pan from side to side to even out the top and steam bake at 170C for 40 minutes or until cooked.
6. Removed from oven and cool for a while before unmoulding and peel off the paper before inverting back up.
7. Once cooled, slice into half and apply the filling of your choice on one half, then place the other half on top. Decorate if you wish. Slice and serve.

Note: I used non-dairy whipping cream, whip up to stiff then add 2 tablespoon of lemon curd and whisk until smooth.

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