Sponge Cake

Sponge Cake Ⅱ
(from DJ Fengying)

Ingredients A:
85g sugar
100g Cake flour
5g double action baking powder
200g eggs
35g milk
¼ tsp. Vanilla oil
10g SP (sponge cake stabiliser)

Ingredients B:
40g melted butter

Method:
1. Place Ingredient A in a mixing bowl
2. Mixed all ingredients evenly at low speed
3. Beat at high speed for 5 mins, switch to low speed, beat for another 1 min
4. Add melted butter and mixed to well combined
5. Pour batter into 20 cm pre-lined baking tray
6. Bake at 180°C pre-heated oven for 35 mins
7. Remove, over turn to cool

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Macaron 3

I thot I will never want to make macaron cos the macaron that I tried out at Bakerinz wasnt as nice as I thot. Why I decided to try? Cos I have alot of egg white left and the 1st attempt athot wasnt successful but the chocolate macaron was great therefore I am very determine to look for a good macaron receipe now.

next i wanna try this receipe.
http://www.davidlebovitz.com/archives/2005/10/french_chocolat.html

http://www.alacuisine.org/alacuisine/2004/11/macarons_imbb_1.html

http://www.msadventuresinitaly.com/blog/2008/02/19/chocolate-macarons/

http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html

http://thousandskies.blogspot.com/search?updated-max=2008-10-09T00%3A16%3A00-07%3A00

http://www.myfoodgeek.com/2007/06/08/almost-foolproof-macarons/

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White Chocolate Raspberry Ganache

For the White Chocolate Raspberry Ganache

Ingredient
1 1/2 cup white chocolate
1/2 cup heavy cream
1/3 cup good quality raspberry jam

Method
1) Heat the cream until hot. Drop the chocolate and jam into the cream and stir until all are melted and come together.
2) Let cool until firm enough to pipe or spoon onto the macaron shells.
For the white Chocolate Ganache Proceed as for the one above, minus the raspberry jam.

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Bittersweet Toffee Ganache

Bittersweet Toffee Ganache

Ingredient
3/4 cup heavy cream
1 cup bittersweet chocolate
1/4 cup crushed toffee

Method
1) In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and add the chocolate to it.
2) Let stand 2 minutes and then stir until fully combined. Let cool until firm enough to put in a small piping bag.

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ButterCream Frosting

Buttercream Frosting
(thanks Li Ming for sharing this)

Ingredient
250g unsalted butter, cubed and softened
400g icing sugar, sifted
1 to 2 tsp vanilla essence ( I used lemon flavour)Edible paste color

Method
1. Beat butter and icing sugar till light and fluffy.
2. Add flavouring.
3. Color with toothpick dipped in edible past color

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Vanilla Cupcake

Vanilla Cupcake
(thanks Li Ming for giving me her receipe)

Ingredient
200g unsalted butter, cubed and softened
200g caster sugar
4 eggs, lightly beaten
2tsp vanilla essence
250g self rasing flour, sifted
8tbsp light sour cream or milk

Method
1. preheat oven to 180C2. Cream butter and sugar in mixer till light and fluffy.
2. Add eggs in, then vanilla essence. Beat well. Stir in flour till just combined.
3. Stir in sour cream, do not overmix.
4. Fill paper cases till 3/4 full, Bake till inserted toothpick comes out clean.

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Dry Mee Siam

Dry Mee Siam from Strait Time (Serves 6 to 8 ppl)

Ingredient
6 eggs
350g fresh parwn, shelled and deveined
10 tbs Cooking oil
400g of Firm soya beancurd, cubed
15 dried red chillies, seeded, soaked in water till soft then drained
5 fresh red chillies
6 cloves garlic
15 shallots
100g dried shrimps, rinsed, soaked in water till soft, drained and coarsely punded
6 tbs fermented soya beans (taucheo)
400g dried rice vermicelli, soaked in water till soft, then drained
350g bean sprouts
100g chinese chives, cut into 2cm-long strips
salt to taste
6 limes, halved

Method
1) Boil the eggs, then leave to cool before removing the shell and cutting into thin slices, Set aside.
2) Steam the prawns for 5 mins until cooked, Set aside.
3) To a hot pan, add 2 tbs of oil and stir-fry the soya beancurd cubes till golden brown. Set aside.
4) Blend the dried chillies, fresh chillies, garlic and shallots in an electric blended on medium speed until a coarse paste forms.
5) to a hot wok, add 8 tbs of oil and fry the chillis paste for some 5 mins until fragrant.
6) add the dried shrimps and fermented soya beans and stir-fry until well incorporated.
7) Add the rice vermicelli, mix well and stir-fry for abt 10min until the vermicelli is cooked.
If necessary, add 1/2 cup of water to the noodles to prevent them from drying out.
8) Add bean sprouts and Chinese chives, mix well and stir-fry for another 3 mins.
9) Add salt to taste
10) Transfer the noodles to a serving plate. Top with steamed prawns, fried beancurd cubes, and egg. Before eating, squeeze the limes over the noodles and toss well.

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Mashmallow Fondant

Rolled Marshmallow Fondant from Wilton Website.

Ingredients:
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant.

Instructions
1) To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave. Microwave 30 seconds; stir. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

2) Place 3/4 of the confectioners' sugar on top of the melted marshmallow mix. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would bread dough. NOTE: Please be careful, this first stage can get hot. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter when the marshmallow fondant sticks. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time then knead it in). Continue kneading until marshamllow fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
3) It's best to allow Marshmallow Fondant to sit, double wrapped, overnight. Prepare the fondant for storing by coating with solid vegetable shortening, wrap in a plastic wrap and then place in resealable bag. Squeeze out as much air as possible.
Marshmallow Fondant will hold well in refrigerator for several weeks.

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Macarons 2

This receipe was given by Yen.

Macaron 2

STEP-BY-STEP FRENCH MACARON
3 (100g) egg whites
50g granulated sugar
200g confectioners' sugar
110g blanched almonds, whole or ground

Method
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue.
2. Combine the almonds and powdered sugar in a food processor and give them a quick pulse if you use already ground almonds (that you have ground ground yourself separately.) It will break the powdered sugar lumps and combine your almonds with it evenly. If you use whole almonds, pulse thoroughly for a minute or so.
3. Add them to the meringue and start to give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: If the tops flatten on its own, you are good to go. If there is a small beak, give the batter a couple more folds.
4. Fill a pastry bag fitted with a plain tip with the batter and pipe a small rounds (1.5 inches in diameter) onto parchment paper baking sheets.
5. Preheat the oven to 150C. Let the macarons sit out for an hour to harden their shells a bit and bake for 10-13 minutes, depending on their size. Let them cool completely before filling.
6. Pipe or spoon some of your filling on one shell and sandwich with another one.After the first few folding strokes necessary to start incorporating the ingredients, divide your batter into 3 equal amounts. Keep one third plain, add 2 tsps sifted matcha powder to another one, and 1 Tablespoon red powdered food coloring to the last one.Proceed with the rest of the recipe, following the folding guidelines explained above.Sprinkle crushed toffee on the plain shells right after they were piped.

For the fillings, use a white chocolate ganache for the matcha macarons, a toffee bittersweet chocolate ganache for the plain ones and a white chocolate raspberry ganache for the red ones.

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Chocolate Macarons

Extract from Anuty Yochana blog

Chocolate Macarons

Ingredients:

140g finely ground almond
250g icing sugar
25g cocoa powder
100g egg white - at room temperature

Method:
1) Blend ground almond, icing sugar, cocoa powder in a food processor till fine.
2) Whisk egg white till they are white and foamy, Turn to high speed and whip till it is firm and forming a peak.
3) Add in the blended dry ingredient and mix well.
4) Spoon mixture into a piping bag fitted with a plain nozzle. Pipe into small round abt 1: diameter onto parchment paper, leaving abt an inch inbetween each round. Rest macarons for abt 20 mins.
5) Bake at 180 degree for 10 to 12 mins.
6) Remove macaroons from the parchment - they should be removed as soon as they come from the oven. You will need to create moisture under the cookies. Carefully loosen the parchment paper , lifting the paper, pour a little hot water under the paper. The water may bubble and steam.Allow the macaroons to remain on the parchment for about 20 seconds, then peel the macaroons off the paper and place them on a cooling rack.
7) Sandwich them with either ganache, butter cream or ice-cream.

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Something to try - Sweet Bun from Alex Goh

Instead of placing receipe of what I have tried. I decided to place the receipe I WANNA try.

After a google search. I have found the Alex Goh Basic Sweet bun receipe. That mean there are more complicated sweet bun receipe ard. Let start simple to build up my bread making foundation.

Alex Goh Basic Sweet Bun

Ingredient

480g bread flour
120 all-purpose flour (plain flour)
110g sugar
20g milk powder
4 tsp instant yeast
1 egg
300ml cold water
60g butter
10g salt

Method:
1) Mix flour, milk powder, yeast and sugar in a big bowl
2) add the egg and cold water and mix to form a dough. Add in the butter and salt and knead till a smooth dough forms. This takes a while.
3) At first the dough will be greasy and seem as if there is too much butter in it. But as you knead and knead and knead, it will eventually get to the point you want it to be.
4) Cover with clingwrap and let rise for about 1 hour or till doubled in size.
5) Preheat oven to 380 f/ 190 Celsius
6) Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 minutes Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
7) Brush dough with egg wash, or milk, if you want it to be less brown, and bake till golden brown and cooked.
8) Immediately brush with melted butter after taking it out of the oven and cover with a tea cloth to give it a soft crust.

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Hokkaido Milk Loaf

Hokkaido Milk Loaf

This receipe is taken from Angie's Receipe blog

Ingredient

540 g Bread flour
60 g Cake flour
10 g Dry active yeast
30 g Milk powder
80 g Sugar
9 g Salt
1 pc Egg
250 g Fresh milk
150 g Whipping cream (heavy cream)

Method

1) Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration. (for those with electric stand-mixer)

Else

1b) Mix Bread, cake flour, yeast, sugar, milk powder and salt together. Add in egg, whipping cream, fresh milk and mix it into dough.
2) Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
3) Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
4) Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.

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