Category Archives: Recipe

Recipe Goguma Ladde Sweet Potato Ice Latte

Japanese Sweet Potato Latte 4

What got me into freaking making “Goguma Ladde” Sweet Potato Latte during my visit to Caffebene recently. I tasted their Sweet Potato Latte and it was really good, that got me wanting to make some fresh ones at my comfort home as I realised that day I got a few newly bought Japanese sweet potato.

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Raspberry Milk Chocolate Cake – Big Boys Oven Sweet Dessert

Raspberry Milk Chocolate Cake 2

Hmmm….. I guess I had not been baking any new cakes lately, not because I had been lazy but I guess I had been very tied up with my work. I hope you will accept my thousands of apologies. I just nearly completing my baking tour and it was fun to meet so many learners in Johor Bahru, Singapore and Penang centres. Yet there is another great news, I will be baking (confirmed) in Ipoh this coming August, the schedule will be out soon. As for today, I got this recipe to share with you and you notice I had developed a new range of macarons, one of them is the Black Stallion Macaron.

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MADAGASCAR CHOCOLATE VANILLA OLIVE CAKE | BIG BOYS OVEN SWEET DESSERT

We had a great time baking and meeting new friends in Johor Bahru (JB). We had 3 sets of baking on the first day instead of two by request and at the end all of us got into being a zombie . . . . yeah, we were so tired and went straight to our bunker!

There were a lot of changes in the Johor Bahru scenery, lots of new roads and new buildings as for food, I would amazingly say, just amazing, just delicious, just awesome!. We had loads of Italian food, you just can’t imagine, just pure lovely, perfect pasta and drooling pizza. We had japanese too, outstanding flavours, fresh shashimi, truely teppanyaki of a whole squid, unagi maki, tempura, not forgetting the garlic fried rice and flushed down with a few cup of rejunevating cooling green tea.

Another exciting menu we had, it was the Bak Kut Teh flushed within the Johor Bahru downtown scene, it was totally amazing delicious. Yet another exciting meal we had was the beef noodle and also the stewed duckling noodle, both amazingly delicious, something not to be missed and I will defintely post about them this coming weeks.

And as for today, I am going to share my delicious discovery of baking, a chocolate vanilla olive oil cake and a recipe by a modest, loyal, good looking and a winning pastry chef himself, Chef Ronny Leung from the famous Hong Kong Club.

Madagascar

 

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Warm French Toast Bread Butter Pudding | Big Boys Oven Sweet Dessert

I had a loaf of french toast bread in the cabinet which I bought yesterday at the hypermarket and was wondering what to do with it and dcided to have half of it on garlic toast and the other for dessert . . . . . . yup dessert, a warm french toast bread butter pudding, a recipe made so deliciously by Chef Donald Ho from Hong Kong. I had it served with a scoop of rich vanilla ice cream, a purely true indulgence.

bread pudding

Warm French Toast Bread Butter Pudding

Ingredients
165g French bread
540g Egg whole
95g Egg yolk
300g Caster sugar
3pcs Vanilla beans
750ml Fresh milk
750ml Cream

Method
1. Slice french bread and arrange onto the mould.
2. Mix together the whole egg yolk and sugar.
3. Warm up fresh milk, cream and vanilla pod.
4. Pour onto the egg mixture mix together.
5. Strain the egg mixture.
6. Pour over the french bread and bake at 190C, approximating 30 minutes.
7. Slice to desire amount for individual serving and best served with vanilla ice cream.

I had tasted this and it was marvellous, served warm with a scoop delicious ice cream . . . . . Sunny Yaw

COGNAC CHOCOLATE, RICH CHOCOLATE MOUSSE WITH COGNAC BAVAROIS | BIG BOYS OVEN SWEET DESSERT

This round I decided to be rather more adventurous as i wanted to do something out of the box, something unique, something tasty , something different from my regulars and something appealing, and the creativeness of Chef Titan Tsang had attracted me. Not only his good looks that magnetified his audience but the way he picked his ingredients had attracted me to explore his next recipe . . . . . Cognac Chocolate, a rich chocolate mousse with incredible intensity of cognac bavarois layered over a delicious hazelnut dacouoise and finished off with fully flavoured of craquelin. Now come and join me on my sweet exploration which begins now . . . . . . . . .

COGNAC CHOCOLATE 3

HAZELNUT DACQUOISE

Ingredients
180g Egg white
90g Caster Sugar
80g Ground Hazelnut (toasted)
125g icing sugar
30g Soft flour
Some diced hazelnut

Method
1. Sieve soft flour and mix with ground hazelnut, almond and icing sugar.
2. Whisk the egg white and gradually add in sugar and whisk until stiff.
3. Fold in dry ingredient.
4. Sprinkle icing sugar and diced hazelnut.
5. Bake in convection oven at 180C about 10 minutes.

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White Chocolate Raspberry Square | Big Boys Oven Sweet Dessert

This is really funny, as I have been so into what I had been doing lately . . . . baking cakes created by top patissiers. You may be laughing at me crazily but I think it is so fun as it reminds me about building sand castle on the beach when I was young. Well a least this time, my bakes can be eaten rather swept away by the wild waves. Anyway this time I found yet another fantastic Austrian patissier who had been also a traveler himself. Over the years, he had proven himself repeatedly by winning many awards in various patisserie competitions and also being a judge in many different events. Well, I am referring to the amazing Master Chef Arno Urch.

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Mango Cloud Chocolat Honey Cake | Big Boys Oven Sweet Dessert

I stumbled onto this recipe last weekend and found it to be really interesting and truely amazing. This recipe’s mango cloud is truely amazingly delicious. I know I did come across of this simlar mango cloud texture before . . . yes I had it at Dragon-i, this cloud texture is light and fluffy, just amazing to leave it in our mouth as it melts it’s way through into your system . . . just pure lovely. At Dragon-i, they have it in a size of a cloud bun, no flavouring added and filled with red bean fillings.
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Chocolate Cake with Cranberries and Raspberries Fillings

SIMPLE AND YET DELICIOUS

Chocolat_raspberry_cake

 I came across this lovely chocolate cake recipe of Chef Johnny Chan, a well known Hong Kong based pastry chef. He is known for his passion in pastry and his creative ideas , techniques and the use of ingredients. For my bake this time, I had used deliciously moist dried cranberries instead of black sweet cherries and raspberry jam to ehnaced the taste of the chocolate. It is a very simple recipe and yet an ideal to serve this to your guests on a special occasion. This cake can be served cool and even warm over a scoop of lovely and delicious vanilla ice-cream. I am sure you will give this wonderful recipe a try this weekend . . . . yours Sunny Yaw

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Croquants Aux Amandes . . . . Crispy Almonds | Big Boys Oven Sweet Recipe

SIMPLE AND DELICIOUS . . .

I was searching for the perfect recipe of Crispy Almond recently and I always end up baking a biscotti like biscuit which was a bit compact. I prefered something light and therefore the search for a crispy, light and delicious biscuit went on till I found this perfect recipe to my liking. With the leftover whole almond found in my food cabinet I went on to explore this yummilious crispy biscuit.
croquants aux amandes 2

Ingredient

250gm Whole almond with skin
180gm Cake flour
450gm Sugar
50gm Vanilla sugar
100gm Egg white

croquants aux amandes 1

Method

1. Heat oven at 180C
2. Roast the whole almond till light brown.
3. Sift sugar and cake flour.
4. Pour in egg white into the cake flour and sugar, mix the mixture.
5. Add in roasted into the mixture, mixed the mixture.
6. Leave the mixture to rest for about 15 mins.
7. Scoop the mixture with an ice cream scoop and place it on a non stick baking tray. Distance each scoop of the mixture about an inch away from each other.
8. Place the baking tray into the oven and bake for abou 20-25mins till golden brown at 180C
9. Once cooked take it out from the oven and let it cool down.
10. Coat the biscuit with melted chocolat(Optional).

I adored the crispiness of this biscuit and I just can’t stop indulging them, just lovely and I hope you will try this recipe . . . . Yours Sunny Yaw

Chocolat Surpise Me!

Chocolat, chocolat, chocolat!

I had a great weekend in Penang having my baking classes, now I am back safely in KL and am totally exhausted. It was fun teaching my students on how to bake Macarons, Japanese Rouleau and The Opera Cake. Beside teaching I was brought around the streets of Penang to taste the hawker food by Uncle Lee, I had Assam Laksa, Fried Kueh Teow, Curry Mee, Prawn Noodle, Penang’s Chee Cheong Fun, Pork Porridge, Pork Satay and Dim Sum. It was fantastic to have meet some great food bloggers from Penang over dinner on saturday nite and I will post about this trip later. As I need some rest I will leave you my favourite chocolat recipe.
c1

Ingredients

350ml Double cream
300gm Dark chocolat
120gm Eggs
1pcs Vanilla pod
A pinch of salt

Equipment
6nos heat proof glasses
1 baking tray

c2

Method

1. Preheat the oven to 180C
2. Bring the cream to boil, then pour over chocolat in a bowl. Stir until smooth.
3. Scrap the vanilla seed pout from the vanilla pod.
4. Whisk together egg, vanilla seed and salt in another bowl, then stir into melted chocolat.
5. Pour the chocloat mis into each heat proof glasses to your desire.
6. Fill the baking tray with water (water bath).
7. Deep the glasses into the baking tray filled with water.
8. Bake for 15-20minutes.
9. Cool completely in pan on rack about 30-40minutes.
10. Chill it in the fridge.
11. Served with thick cream.

c3

I hope you will try this simple recipe at your own free time and I got to say mine tasted deliciously . . . . Love Sunny Yaw

Biscotti A Nutty Slice Biscuit

Something I Don’t Mind Sharing With You

B1

B2B3B5

Ingredients

(A)
4nos Egg white
130gm Sugar
pinch of salt

(B)
120gm Flour
30gm Rice flour

(C)
50gm Pistachio
100gm Walnuts
100gm Almonds
60gm Glace ginger

B6
Method

1. Whip (A) till stiff. Add in (B) and mix till well blended.
2. Add in (C) and mix till well incorporated.
3. Pour it into a greased annd lined loaf tin. Make 2 loaves (17x8x6cm)
4. Bake at 175C for 40minutes.
5. Let it cool and then keep in the freezer for 6hours or more.
6. Cut it into thin slices about 2mm thick.
7. Bake it again at 150C for 15minutes or till crisp.
B4

While I am away, I hope you will try this recipe at your leisure . . . Love Sunny Yaw

West Meets East Macarons

Yet A True Flavored Taste

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I love this seeds as they can be mashed, crushed, ground and also dry roasted and they are sesame seeds. Sesame seeds are a fine source of calcium, iron and vitamin B, therefore they can provide a nutritional boost to our meals. There are two varieties of sesame seeds regularly used, white sesame and black sesame. This time I prefer to use black sesame and in Japan’s kitchen, they are used in combination with salt for sprinkling on rice and also with sugar in confectionary and this time I use toasted whole black sesame seed in my macarons.

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“A macaron – two airy, tender almond domes skirted with an iconic little ruffle and sandwiched together with a luxe filling – is a simple cookie and not especially difficult to make” Paris Gourmet the magazine of good living

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“GRIND the almond-sugar mixture very fine. The consistency of the BATTER changes slightly, depending on what you add to the meringue. THE CHOCOLAT variation has the loosest batter(because of the fat from the cocoa powder, as well as the nuts), the others are slightly stiffer but stillvery soft. THE MERINGUE will deflate once any fat is added, so don’t panic when that happens: You didn’t make a mistake.HOLD the pastry bag vertically and keep it low to form smooth even mounds. This type of BATTER keeps moving after you stop its flow, so factor that in when gauging the size of yur piped mounds. Practice makes PERFECT.” PARIS GOURMET the magazine of good living

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For Macarons
3oz almond flour
1 1/2cup confectioners sugar
1oz black sesame
1tsp vanilla essence
3nos large eggs white
1/4 tsp salt
3Tbsp granulated sugar

For Fillings
1cup lemon buttercream
1/4cup raspberry jam

DSCN1905

Grind almond flour and confectioner sugar in food processor.
Sift through a medium-mesh sieve into a bowl.
Stir in black sesame.
Beat egg whites with salt in a bowl with an electrical mixer at medium speed until hold soft peak.
Beat in granulated sugar, a little at a time.
Add in vanilla essence.
Fold meringue into almond mixture with a rubber spatula until incorporated.
Spoon half of the batter into the pastry bag. pipe 1 1/2 inch wide mounds of batter onto the baking sheet.
Let the macarons stand at room temeperature until light crust forms, 20 to 30 minutes.
Preheat oven to 300F.
Bake the macaron 20 to 25 minutes.
When macarons completely cool, fill the shell with raspberry jam in the centre and butterceam at the side of the jam.

DSCN1941

Lovely delicious macarons with a blended unique taste . . . . Love Sunny Yaw

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