Thursday, August 28, 2008

@ddicted to Black & White Chocolate Mousse Cake


Recipe adapted from Alex Goh - Baking Code

Prepare 2 pieces 1 cm thick & 18 cm round chocolate sponge cake.

DARK CHOCOLATE MOUSSE
Ingredient A
50 gm milk
1 tsp instant coffee powder

Ingredient B
20 gm sugar
1 egg yolk

Ingredient C
60 gm dark couverture (melted)
I use cooking chocolate

Ingredient D
2 tsp gelatine
30 gm water

Ingredient E
140 gm whipped topping cream

WHITE CHOCOLATE MOUSSE
Ingredient A
50 gm milk

Ingredient B
20 gm Sugar
1 egg yolk

Ingredient C
60 gm white couverture (melted)
I use white cooking chocolate

Ingredient D
2 tsp gelatine
30 gm water

Ingredient E
140 gm whipped topping cream


Method:
  1. Dark chocolate mousse:Cook ingredients A until it boils. Add into ingredients B, mix until well-blended. Continue to cook for 1 minute. Add in ingredients C, mix until well combined. Mix ingredients D until well blended & place it over double boiler, cook until gelatine has melted. Add it into the above mixture, mix until well-blended. Cool over ice water to 30C. Add in ingredients E, mix until well incorporated.
  2. Place 1 layer of cake on the bottom of the 20 cm round ring mould. Pour some dark chocolate mousse onto the cake. Top with second layer of cake. Keep in the fridge for 15 minutes while preparing the white chocolate mousse.
  3. White Chocolate Mousse: Cook ingredients A until it boils. Add into ingredients B, mix until well-blended. Continue to cook for 1 minute. Add in ingredients C, mix until well combined. Mix ingredients D until well blended & place it over double boiler, cook until gelatine has melted. Add it into the above mixture, mix until well-blended. Cool over ice water to 30C. Add in ingredients E, mix until well incorporated.
  4. Remove the cake from fridge & pour the white chocolate mousse on top. Keep in the fridge to let it set.
  5. Unmould & dust with some cocoa powder. Decorate with cream rosettes & chocolate shaving.

*****

Wednesday, August 27, 2008

Moonies @gain....Taro Flaky Mooncakes



Taro Flaky Mooncakes

Ingredient for skin

A
200 gm plain flour
30 gm icing sugar
50 gm shortening
120 ml water
1/2 tsp white vinegar

Ingredient for oil skin

B
180 gm plain flour
100 gm shortening
few drops of purple colouring

For Filling

C
5 shallots (chopped)
80 ml cooking oil

D
500 gm taro or yam
(Sliced, steamed, mashed whilst hot)
150 gm castor sugar
20 gm tang min flour

Method:
  1. Fry shallots of (C) in oil till aromatic. Add in ingredient (D) & fry till mixture into 30 gm portions, shape round.
  2. Combine flour, icing sugar & shortening of ingredient (A). Add in water & vinegar. Knead into a soft dough & roll into a square piece.
  3. Combine ingredient (B) & roll into a squarish, place in the centre of no. (2)
  4. Enclose both sides of no. (3) together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over & roll flat. Next, roll into a swiss roll, repeat process. Cut into 40 pieces, wrap in no.(1), seal edge facing downwards.
  5. Place no.(4) on a baking tray lined with greaseproof paper. Bake in a preheated oven at 180C for 20-25 minutes till cooked through but not golden looking. Cool well.
**I only manage to make 35 pieces.
**Em...I think the skin is too thin.

Recipe adapted from Y3K Cookbooks - 爱. 月饼 by Alan Ooi



*****

Tuesday, August 26, 2008

@ddicted to Moonies


Custard Shanghai Mooncakes

Ingredients for skin
280 gm plain flour
50 gm milk powder
25 gm custard powder
1 1/2 tbsp baking powder
100 gm icing sugar
100 gm shortening
50 gm margarine
2 eggs (grade B)

For filling
(A) 840 gm lotus paste
30 gm melon seeds (roasted) I omitted this
(B) 14 salted egg yolks - I omitted this, too

For Topping
Some olive kernels

For glazing
1 egg yolk (lightly beaten)

Method:
  1. Combine filling (A) together. Divide into portions of 60 grams each.
  2. Place salted egg yolks of filling (B) on a tray. Place into a preheated oven at 160C to bake for 10 minutes. Remove. Cool.
  3. Flatten no. 1, place in no. 2. Shape round, repeat process.
  4. Combine ingredients for skin. Use rubbing-in-method to mix into bread crumbs looking mixture with fingertips. Knead lightly into a dough, scale at 50 grams each portion.
  5. Flatten no. 4, wrap in no. 3. shape round. Arrange on a baking tray lined with greased proof paper. Glaze surfaces and top on melon seeds.
  6. Bake no. 5 in a preheated oven at 180C for 20-25 minutes till golden. Cool well.
Recipe adapted from Y3K Cookbooks - 爱. 月饼 by Alan Ooi


*****


Friday, August 15, 2008

Yummy Custard Raisins Sweet Bun


Recipe adapted from here.

Custard Raisins Sweet Bun

Ingredients:

(A)
75 gm bread flour
75 gm cake flour
1 tsp yeast
60 gm milk
1/2 egg
30 gm sugar
25 gm butter

(B)
1 tbsp custard powder
1 tbsp sugar
85 gm milk
10 gm butter
1 tsp vanilla extract

20 gm raisins

Glazing: 1/2 egg

Method:
  1. Place all ingredients in (B) into a pan & stirring constantly bring to the boil gently.
  2. Remove from heat. Leave to cool, place a piece of cling film onto the custard to prevent a layer of skin from forming.
  3. Mix all ingredients in (A) together to form a dough.
  4. Place the dough on a lightly floured surface; knead the dough until the dough is elastic,smooth & non-sticky. It will take about 25 mins to knead the dough by hand. (I used bread machine)
  5. Place the dough in the oiled bowl & cover with cling wrap (to seal in the moisture), let proof for 1 hour or till it doubles in size.
  6. Take out the dough & punch out the gas produced. Let the dough rest for about 15 mins.
  7. Roll out the dough into an oblong shape; spread the custard & raisins on it. Roll it out swiss roll style & slice it into pieces, thickness according to your liking.
  8. Arrange them on a greased pan & let it proof for until double in size.
  9. Brush the top with the egg mixture.
  10. Bake for about 15 mins in a preheated oven at 180C.

Wednesday, August 13, 2008

Polvoron (Milk Cookies)

Polvoron is a very popular dessert in Philippine.

This is for ZH's teacher who is a Filipino.

Here is another web page that provided step by step instruction.

Recipe Adapted from Aunty Yochana

Almond Polvoron (Milk Cookies)

Ingredients:

2 cups (300 gm) plain flour
1 cup milk powder of your choice (I used Fernleaf)
3/4 cup melted butter (I used 1 cup)
1/2 cup (85 gm) sugar (I used icing sugar)
1/2 cup any nuts of your choice (I omitted this)

Method:

  1. Fry plain flour in a wok over low heat till flour turns light brown & cooked. Sieve flour into a mixing & let it cool.
  2. Mix in the rest of the ingredients & mix thoroughly.
  3. Press into a polvoron plunger & push it out. If you do not have a plunger, a small cake ring will work as well. (I used pineapple tarts mould)
  4. Chill till harden before wrapping.
  5. Leave at room temperature before serving.

Monday, August 11, 2008

@ny Orders?!

Heavenly~~
Chocolate Coffee Cheesecake



Adapted from Alex Goh
Ingredients:

Cake Base
23cm round chocolate sponge cake, 2cm thick

Filling
(A)
250 gm cream cheese
35 gm sugar

(B)
30 gm flour (I use corn flour)

(C)
2 egg yolks

(D)
1 tbsp instant coffee powder
1 tbsp water
100 gm whipping cream

(E)
2 egg whites
50 gm sugar

Method:
  1. Cream (A) until light. Add (B) & mix until well blended.
  2. Add (C) one at a time & cream until smooth & light.
  3. In ingredients (D), stir instant coffee powder in water until they melt. Add whipping cream & mix well. Then add it into the cheese batter from step (2). Mix until well combined.
  4. In ingredients (E), whip the egg whites until foamy. Add sugar & whip until stiff. Add it into the cheese mixture from step (3). Mix until well incorporated.
  5. Greased & line the bottom of the 23cm round cake tin. Place the chocolate sponge cake onto the bottom of the tin. Then pour the cheese filling over the cake.
  6. Bake in water bath at 160C for 1 hour or until firm.
  7. Remove it from the oven. Then unmold and let cool. Refrigerate overnight.
  8. Dust some cocoa powder on top. Decorate as desire.

Tuesday, August 5, 2008

@ddicted to Swiss Roll...finally...I did it!!


Swiss Roll with Cream Cheese Filling

Source:
Baking Mum

Ingredients A:

4 egg yolk
25 gm cater sugar
1 tsp ovalette

Ingredients B:

4 egg white
40 gm caster sugar

45 gm cake flour
25 gm corn flour
30 ml melted butter

Method:

  1. Whisk (A) until fluffy.
  2. Whisk (B) until soft peak, then add (B) to (A)
  3. Fold in sifted cake & corn flour. Mix well.
  4. Then add in melted butter to mix well.
  5. Pour mixture onto a lined baking pan.
  6. Bake in a preheated oven at 190C for about 15-25 minutes.
  7. When cake is baked, leave it in baking tray for about 5 minutes.
  8. Turn cake out onto a piece of greased proof paper & immediately roll up the sponge cake together with the paper.
  9. Leave it rolled up to cool for about 10 minutes.
  10. After the sponge is cool, unroll it & spread a layer of whipped cream or jam onto the sponge & roll it up using paper as guide (like rolling sushi).
  11. Leave sponge cake in fridge to chill before serving.
  12. (I used cream cheese filling - Leftover from carrot cake)

Friday, August 1, 2008

@ddicted to Carrot, Spice & Sour Cream Cake


Recipe Source: Family Circle (Murdoch Books)
step-by-step
quick and easy Cakes


This is my first attempt to make cakes using carrot & also my first cake from this book after bought it for sometime ago. Its a very fragrant with spice & moist cake. Here is the recipe.

Carrot, Spice & Sour Cream Cake

Ingredients:

2 1/2 cups (310 gm) self raising flour
2 tsp ground cinnamon
1 teaspoon ground nutmeg
1 cup (150 gm) dark brown sugar
2 cups (200 gm) grated carrot
4 eggs
1 cup (250 gm) sour cream (I use plain yogurt)
1 cup (250 ml) vegetable Oil/Corn Oil

Method:
  1. Preheat oven to warm 160 C. Grease a deep 22 cm round tin & line the base with baking paper.
  2. Sift the flour & spices into a large bowl, then stir in the brown sugar & grated carrot until well mixed.
  3. Combine the eggs, sour cream & oil until lightly beaten. Add to the carrot mixture & stir until well combined.
  4. Spoon the mixture into the prepared tin & smooth the surface. Bake for 1 hour 15 minutes or until a skewer comes out clean when inserted into the centre of the cake.
  5. Leave in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Orange Cream Cheese Frosting

60 gm cream cheese, softened
20 gm unsalted butter, softened
1 tsp grated orange rind
2 tsp orange juice
1 cup (125 gm) icing sugar, sifted

Beat cream cheese, butter, rind & juice in a bowl with electric beaters until light & fluffy.
Gradually beat in the icing sugar & beat until smooth.

Ice your cake when its cool completely.