Cake fondant ultra-chocolaté

Cake fondant ultra-chocolaté

makes two loafs

for the cake
200g plain flour
1/2 tsp baking soda
50g cocoa powder
275g caster sugar
175g butter
2 eggs
1 tblsp natural vanilla extract
175g chocolate, melted
80g double cream
125g boiling water

for the syrup
1 tsp cocoa powder
125g water
100g caster sugar

for the topping
25g milk chocolate

Method
1) Preheat the oven to 170°C. Grease and line two loaf tins (21 x 11cm and 7.5cm deep) with baking paper, making sure you cut it well above the rim so you’ll have handles to later get the cake out from its tin.
2) Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla extract, melted chocolate and double cream into a bowl, and mix with a wooden spoon until smooth. Slowly incoporate the boiling water and divide the batter between the twi loaf tins.
3) Bake for an hour, or until firm to the touch.
As soon as the cake is baked, remove from its tin using the baking paper, and place on a cooling rack, leaving the baking paper in place.
4) Put the syrup ingredients of cocoa, water and sugar into a small saucepan, and boil for approximately five minutes, until thickened.
5) When the syrup is ready, pierce the cake a few times using a skewer or a long match, and pour the syrup as evenly as possible over the cake. Let the cake become completely cold, remove the paper, and place it on your serving plate.
6) Get your chocolate, and slice thin slivers off the block with a heavy knife, until you’ve got enough to cover the top of the cake.

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Pizza

Pizza Ingredient
Ham
Mushroom
Cheddar Cheese
Mozerella Cheese
Pasta Sauce

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Onion Herb Bread

Onion & Herb Bread

Ingredients
2 tsp dired yeast
350ml water
500g strong white flour
2 tsp salt
60g unsalted butter
1 big onion - diced
Oregano
Rosemary

Method:
1) Melt 60g butter in a pan over a medium heat, Add 1 onion, chopped. Cook for 10 min until soft and golden.
2) Sprinkle the yeast into 100ml of water. Leave for 5 min, stir to dissolve.
3) Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeated water. Add the cooked onion to the well, Mix in the flour. Stir in the remaining water, as nedded, to form a moist, crumbly dough.
4) Turn the dough out on to a lightly floured work surface. Kead the dough until smooth but still sticky, abt 10 min.
5) Put the dough in a clean bowl and cover with a tea towl. Leave to rise until doubled in size, abt 1 - 1.5hrs. Knock back, then leave to rest for 10 min.
6) Shape the dough into a round loaf, Place on a floured baking sheet and cover with a tea towl. Prove until doubled in size, abt 45 min.
7) Bake in the preheated oven of 200 degree for 45 mins until golden and hollow sounding when tapped underneath. Cool on a wire rack.

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Japanese Dark Pearl Cake (Momijj version)

I did some modification to the receipe. I used 3 large eggs instead.

Ingredient
75g chocolate bar- chopped
45ml water
50g corn oil
15g cocoa powder
50g cake flour
1/4 tdp bicarbonate of soda
3 egg yolks (abt 55g - 60g)

Egg white batter:
3 egg white (abt 150g)
50g castor sugar
pinch of salt
1/8 cream of tartar

Method
1) Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth. (using double-boiled method)
2) Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whisk till a soft peak is formed.
3) Fold egg white into the egg yolk mixture and then pour into a 18cm round cake pan.
4) Bake at 175C for about 45 mins. or till cooked.
5) Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.

Note: The cake is a great success. I like the texture so do my PIL, BIL and SIL.
I will continue to do more of it.

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Japanese Dark Pearl Cake

Japanese Dark Pearl Cake (extracted from Aunty Yochana blog)

Ingredient
150g chocolate bar- chopped
90ml water
100g corn oil
25g cocoa powder
65g cake flour
1/2 tdp bicarbonate of soda
115g egg yolks

Egg white batter:
225g egg white
100g castor sugar
pinch of salt
1/8 cream of tartar

Method
1) Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth. (using double-boiled method)
2) Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whisk till a soft peak is formed.
3) Fold egg white into the egg yolk mixture and then pour into a 23cm to 25cm round chiffon cake pan.
4) Bake at 175C for about 45 mins. or till cooked.
5) Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.

Note: I have tried baking this cake. It is a very nice cake, yummy, spongy and moist. However, my cake raised very well but collapse very badly after it cool down.

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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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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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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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Chocolate Walnut Cake

Chocolate Walnut Cake - by Aunty Yochana

Ingredient:

1part
380g butter
50g sugar
1/4 salt

2nd part
200g egg yolks
2tbsp dairy whipped cream - optional
230g cake flour
150g Walnut - chopped
100g chocolate chip/rice
5gm baking powder (double action)

300g egg white
250g sugar

1 tsp coffee emulco/paste - optional

Method:
1) Cream butter, salt and 50g sugar till white and creamy at high speed.
2) Drop in egg yolk into the creaming butter one at a time till finished. Aff in coffee paste.
3) Sift cake flour and baking powder, pour into the above mixture and let it mix till evenly.
4) Whisk egg white with sugar till soft peak. Fold into butter mixture.
5) Fold in chopped walnuts and chocolate chips
6) Pour into two 8" round baking tins
7) Bake at 175C for 45 min or till cooked.
8) Cool on a cooling rack before slicing.


Afternote: If using two tins, 800g of mixture per tin.

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Prune Butter Cake

Prune Butter Cake by Aunty Yochana

Ingredient
250g butter
65g sugar
1/4 tsp salt
125g egg yolks (abt 5 eggs)
1 tsp vanilla essence

Whisk together
200g egg white
80g sugar

175g softasilk flour or Superfine flour/Cake flour
1/2 tsp baking powder (double action)
200g chopped prune
1 to 2 tbsp Armagnac or Run or prune juice (optional)

Method:
1) Soak prune in run or armagnac or some prune juice for 20mins. Toss with 1 to 2 tbsp flour
2) Cream butter and 60g sugar till creamy.
3) Add in prune, vanilla essense then egg yolks slowly into the creaming butter.
4) Add in sifted flour and chopped prunes.
5) Whisk eff white with 80g sugar till fluffy, fold into the butter batter and mix till well mixed.
6) Pour into a 8 - 9" cake tin and bake at 175C for about 40-45 min.

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Lapis Speckok

Lapis Speckok by Aunty Yochana



Ingredient

567g butter
20 egg yolks
5 egg whites
260g sugar (divide into 2 parts)
142g plain flour
3 tbsp Brandy / Rum or Orange juice
4 tbsp Condensed Milk
1 tsp Vanilla Essence
2 tsp Lapis mixed Spice (Bake King)

Method:
1) Cream butter and condensed milk till creamy
2) Add in mixed spice, vanilla essence and brandy/run or Orange juice
3) Fold in flour
4) Whisk egg yolks with 1 part of sugar till lemony in color
5) Whisk egg white with 1 part of sugar till stiff peak
6) Fold all the 3 above together till well combined
7) Bake the batter layer by layer in a 8" square tin, lined with parchment paper.

Procedure of baking:
1) Heat up the pan for 5 min in oven at 175C.
2) spoon about 120g on the 1st layer and bake till almost golden, then turn over to grill mode and bake till cooked.
3) Next layer: Spoon in 110g of batter and grill for about 8 mins till golden and cooked. Continue process till finished.
4) Last layer: half cooked, switch to overn temperature of 175c and bake for another 15 to 20mins.
5) Leave the cake to cool in the tin for 5 min before removing from the tin.
6) Remove onto cooling rack to cool before slicing.

Afternote:
As I am using Tefal Oven so the 175C grill is too strong for the bake. The batter has no time to cook but was grill brown very fast. So i used a foil to cover the top of the tin and left it in the over to cook for 5min. Still at the grill 175C mode. After 5min, I removed the foil and let it brown the top before another layer.

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Love Letter - by Star Online Kuali.com

I have decided to try out another recipe of love letter for a comprision.

Ingredients
125g rice flour
35g plain flour
155g granulated sugar
1 1/2 cups coconut milk (from 1 coconut)
2 eggs
2 egg yolks

Method
Sift rice and plain flour into a mixing bowl. Add in sugar and slowly add the coconut milk. Stir until smooth then add the eggs and egg yolks. Whisk until well blended. Strain the batter.
2) Lightly grease love letter moulds with a piece of muslin cloth dipped in oil. Heat mould over charcoal fire.
3) When heated, place the moulds open over a bowl of batter and pour a ladelful of batter onto the mould. Close the mould tightly and bake over charcoal fire for about half a minute on each side.
4) When golden in colour, remove and immediately fold into a quarter. Press lightly with a tin cover to level the surface.
5) Cool and store in an air-tight container or tin.(You need love letter moulds to make this beautiful kuih that is served during chinese new year.)

Afternote:
I find this recipe of love letter is better than the one from ohTaste. The love letter is more "brittle" whereas the other one is more crunchy. One bite and everything seem to break lose. hahahaha. The coconut taste is stronger as no water is added. I added some pandan paste to distingish between the 1st version and the 2nd version.

To conclude I prefer this version of love letter.

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Kueh Bangkits - By OhTaste Magazine

Kueh Bangkits - by OhTaste Magazine

(extracted from ohTaste Jan 09 Magazine)

Ingredients
500g tapioca starch/flour
140g sugar
2 egg yolks,
1 egg white
85ml thick coconut milk
pandan leave

Methods
1) Gently fry tapioca flour with pandan leave over low heat till fragrant and leave to cool.
2) Preheat oven to 160 Degree C
3) Sift tapioca flour and set aside 1 small bowl for later use.
4) Mix sugar and eff till foamy. Add coconut milk and set aside 1/4 cup for later use. Add remaining coconut mixture with sifted tapioca flour and knead well into dough.
5) Dust a baking tray and tabletop with tapioca flour that has set aside eariler on. Roll out dough to 30mm thick, cut into shapes using biscuit cutters and place on baking tray to bake at 160 degree C for 15 - 20 mins
6) For the remaining dough, add 1/4 cup of coconut milk mixture and knead well before using.

Tips for Magazine
The tapioca flour must be fried and cooled thoroughly before mixing with the rest of the ingredients. It will be ideal to cool it for 2 to 3 days before making the kueh bangkits.

Note:
I dun quite understand why there is a need to keep 1/4 of coconut milk mixture. I probably ignore that unless u really have alot of flour left.

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Kueh Bulo

My MIL loves Kueh Bulo and she is complaining that she couldnt find nice Kueh Bulo now. I hope to try out this and hopefully I can give this to her as CNY goody.

The Recipe was extracted from Aunty Yochana's Blog and shis adapting from Anna Phua's book.

Ingredients:
320 gm. Beaten eggs

• 330 gm. sugar
• 225 gm. Plain
• 1/2 tsp. Vanilla essence
• some chocolate rice

Method:
(1) Dry-fry flour over low heat till light. Leave to cool.
(2) Brush a copper mould with oil and heat in a preheated oven at 180C till hot.
(3) Beat eggs and sugar till thick and fluffy and then add in vanilla essence and mix till well mixed.
(4) Mix 35 gm of fried flour with 110 gm. of egg mixture. Sprinkle some chocolate rice over the batter and lightly spoon mixture into kueh bolu mould. Repeat till mixture finishes.
(5) Unmould kueh bolu and let it cool. Store in an airtight container.

Note: I tried making it and the 1st two batch turn out beautifully but the rest of the batch turned out really ugly. May be the copper mould was not hot enough and i didnt brush it well with oil. There are room for improvement as the taste was great but the texture of the mini-cake was a bit rough.

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Kueh Bangkits

I wanna try out this Kueh Bangkit recipe that Aunty Yochana has posted, not that I like to eat but my sister love it. Hoping to make something for this CNY.


Kueh Bangkit from Aunty Yochana

Ingredients:
500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it

Method:
(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown. Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.

Note: I have tried the recipe, easy to make but there are things to take note.
1stly, always set aside a small bowl of cooked tapoica flour for rolling purposes.
2ndly, pour the coconut & egg mixture slowly, as u have to gauge is that the final amt u need.
Reason because it is tricky to work with tapoica flour, if too much water instead of dough u get batter.
3rdly, how to know if u get the correct dough? As mentioned under Aunty Yochana receipe, the dough must not be shiny and able to stand on it own. Why? as I mentioned dealing with tapoica flour can be quite tricky. Even as a dough u will still see that the dough cant really stand on it own, it will tend to collapse after a while. So u can use the extra cooked tapoica flour that u set aside earlier to make it firmer.
4thly, the dough cant keep long. It tends to dry up fast so quickly cut out the mould and put into oven for baking. It is hard to cut the mould and set aside cos after a while it will stick and breaks.

For the Kueh Bangkits, I didnt roll out very thin. I make my roll out dough to 50mm thicken and start cutting them.

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Quick & easy muffins

The original receipe was name as cupcake but I find it taste more like muffins.

Quick & easy muffins

Ingredients

225g self raising flour, sifted

130g sugar

125g butter, soften

3 eggs

60ml milk

1 tsp vanilla extract

Method

1) preheat overn to 180C

2) place sugar butter eggs, n vanilla extract in a bowl, beat to combined

3) gradually add in the flour

4) beat well till mixture is smooth and pale

5) stir in chocolate chip, raisin, nuts, etc if u like

6) spoon mixture into the muffin cupsbake for 15 min till golden on topcool on the rack.

Afternote: I used the small muffins cup, rbr to fill up only half full cos the cake will raise another half height more. I calculated and my oven took ard 20 - 25 mins for this receipe, so thumb of rule, just a satay to test the muffins before taking out.

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