Tuesday, August 30, 2011

Flourless Chocolate & Almond Cake


Ingredients...

- 200g dark, bitter chocolate
- 1 tbsp strong espresso coffee
- 1 tbsp rum or brandy
- 150g caster sugar
- 150g butter (I used unsalted)
- 100g ground almonds
- 5 eggs, separated
- Icing sugar for dusting
- Pinch of salt (optional, but I feel salt enhances the flavour of chocolate or any bakes)



How to...

1. Melt the chocolate, coffee, rum or brandy, sugar and butter (and salt, if using) in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed.

2. Add the ground almonds and mix well. Beat in the egg yolks, one by one.

3. Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
*add whites to chocolate! not the other way around.

4. Turn into a buttered and floured 20cm (8in) round or square cake tin and bake at 180°C for 40 to 50 mins (less if you like it fudgey, more if you like it cakey).

5. Leave to cool before removing gently from the tin, and dust with icing sugar to serve.


this flourless cake taste mousse-y, so don't think that it is under cook!

Monday, August 29, 2011

Lychee & Kirsch Snow Skin Mooncake

today is the first day of the eighth month in the Chinese calendar!



so do you prefer the traditional kind, or the mordern variations?

Sunday, August 28, 2011

Saturday, August 27, 2011

Red Tea Roll with Macadamia & Chocolate filling


Friday, August 26, 2011

Profiteroles/ Cream Puff with Crème Pâtissière



choux dough!
made in a pan!!


Totally Home Made Crème Pâtissière

- 1 cup milk (236ml)
- 2 egg yolks
- 1/4 cup caster sugar (55g)
- 1 drop vanilla extract
- 2 tbsp cornflour
- 1 pinch salt (only if not adding butter, or using unsalted butter)
- 1/2 tsp unsalted butter, for additional shine and firmness

1. Whisk together egg yolks, 1/4 cup milk (60ml), sugar and vanilla beans. Mix in cornflour and salt (if using).

2. Bring the remaining milk to a scald* in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Once incorporated, pour everything back into the saucepan.
* To scald is to heat to just below the boiling point.

3. Whisk the mixture over medium heat until it thickens and firms up. Remove from heat and whisk in butter.

4. Pour the hot custard into a bowl and plunge the bottom of the bowl into another larger bowl of iced-water to cool, give it a whisk occasionally.
- I just continued whisking in the same saucepan until it cooled down.

5. Once it reaches room temperature, scoop the crème pâtissière into a piping bag (twist the open end to seal up the custard) or into a ketchup bottle. Keep in the refrigerator until ready to use.


♥♥♥
~~ bbbwweeaauuttiifffuulll ~~
lovely golden choux puff!

- 1 cup water
- 55g unsalted butter
- 1/2 teaspoon salt
- 120g plain flour
- 3 large eggs + 1 large egg (beaten lightly)

1. Place the water, butter and salt in a heavy saucepan. Bring to a boil. When the butter is completely melted, remove from the heat and add the flour all at once.

2. Mix rapidly with a spatula until fully combined.

3. Place the mixture on the stove over a low heat and dry mix for about 5-6 mins. The dough should be soft and but not sticky. If there is a thin white crust at the bottom of the pan, it means the dough is sufficiently dried.

4. Transfer to a bowl and spread to cool. Let the dough cool slightly.

5. Add the 3 eggs one at a time, incorporating each fully before adding the next.

6. Add the last egg a little at the time to control consistency. You do not want a mixture that is too runny, else the choux puff will not hold its shape. If the mixture looks right to you, stop adding the egg. The dough should be smooth, shiny and as thick and heavy as mayonnaise.

7. Preheat oven to 190 degree celsius. Cover a large baking tray with parchment paper. Fill a pastry bag with the dough with a piping nozzle.

8. Pipe the dough into balls - depends how big you want your cream puffs to be. Press down any peaks gently with your finger (dipped in water). Otherwise, the peaks will burn as they bake.

9. Brush the top with the egg wash (I mix some egg and with water). Some recipes call for giving the puffs a quick spritz of water before baking, as steam helps the puffs rise better.

10. Bake for about 30-35 minutes or until well puffed and golden. The drier, the crustier, the better. Turn off the heat, leave the oven door slightly ajar, and let the puffs cool slowly. The puffs may collapse if they are cooled too fast


...and a few rebellious ones...


stuffed & puffed


Choux Box!! =))

Thursday, August 25, 2011

Opera Caramel Gateau

mini version.
cute eh!!


abit of over zealous sprayed bronzing.


big + small = weighing scale number going up
but so worth it!!!
=)

Wednesday, August 24, 2011

Crusty Village Farmers Bread

rugby balls!!


jiam tau lor ti!!
i made curry to go with it.
if not, the bread will mould within these couple of days 'cause there's no preservatives plus the horrid weather.


Tuesday, August 23, 2011

Apple Strudel (with some raspberry & blueberry)



i thought all strudel pastry will puff up.
apparently not.
some tops came out dead flat and unappetizing.
some puff beautifully like mountain double peaks.
mine?
average lor. at least my top still can rock.
no puns intended!
=p



Monday, August 22, 2011

Baked Chicago Cheese Cake (cracked top)



i kept this in the freezer.
it's just like eating cheese cake ice cream.
=p

Sunday, August 21, 2011

Spinach & Carrot Bread with Cheese Topping



soft, fluffy, healthy!!

Saturday, August 20, 2011

Japanese Sweet Polo Bun





spot the correctly made bun.
i didn't listen well, and thus all the open a** buns.
...bbbaaahhhhh...

Friday, August 19, 2011

Blueberry Pie with Almond Cake Filling, topped with Almond Meringue

crop circle? UFO??


nnaaahhh...
it's just a pie!


bleeding blueberry!!

Thursday, August 18, 2011

Almond Hazelnut Cake with Pastry Cream & Cocoa Crunch



...to die for...
both in preparation and taste!

it's a helluva work involved to bake and "construct" this cake.
but the end result is totally worth it.


Wednesday, August 17, 2011

Portuguese Egg Tart



can u see the layering of the crust?
this tart is hard work!

Tuesday, August 16, 2011

Pandan Chiffon Cake


Monday, August 15, 2011

Tiramisu with Han Tien & Raspberries



Han Tien is a kind of jelly-like substance often found in energy packs commonly sold in Taiwan.

Sunday, August 14, 2011

Dark Chocolate Orange Muffin



Ingredients...

- 200g good quality dark chocolate , about 60% cocoa solids
- 200g butter , cut in pieces
- 1 tbsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- 1⁄4 tsp bicarbonate of soda
- 100g light muscovado sugar
- 100g golden caster sugar
- 25g cocoa powder
- 3 medium eggs
- 75ml buttermilk (5 tbsp)



How to...

1. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the muffin tin and bake for approx 30-45mins (cake tin: 1h25m - 1h30m). If you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.



Saturday, August 13, 2011

Streusel Topped Blueberry Muffin



Ingredients...

- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon



How to...

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3. To Make Crumb Topping: Mix together 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. And sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.



made another batch with different toppings:
brown sugar / white sugar / cinnamon sugar/ plain

Friday, August 05, 2011

simple things in life: blue star



our imagination is constrained as we grow up. nope to this, no for that.
we don't look at the clouds and say out loud "there's an elephant in the sky!"
why make it so?
let go of your inhibition & smile at the simple things in life.

=)

Tuesday, August 02, 2011

Strawberry ShortCake with Brandy Flavoured Pink Cream

4 layers cake sponge!! 3 layers fresh cream n strawberries!!


...tried to do pink swirl...




Happy Birthday Princess Jean!

Monday, August 01, 2011

Vita Craze @ HKG



yes i know.
madness to lug back a few different flavoured packet drinks.
this is just one of my few quirky traits.
u haven't seen enough yet!

=)