Tag Archives: Batches

Pretty, Young and Innocent

LOVELY AND ADORABLE, JUST LIKE A GEISHA

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What would you do when the is some left over decoration pieces lying about in the studio, well I will defintely have them decorating my cupcakes and they can be amazing beautiful, gorgous and adorable . . this one just reminds me of the geisha.

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Last week I got an email from Australia requesting for this recipe and I would like to share this with you.

Banana Cupcake
(24cupcakes)

2tspn Baking soda
15oz Cake flour
8oz Unnnsalted butter
15oz Sugar
4nos Egg
8oz Sour cream
1Tbspn Vanilla essence
5 Ripe Bananas

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Method

1. Preheat the oven to 350F. Get ready 24cupcake paper casing.
2. In a large bowl, sift together the baking soda and cake flour.
3. Peel the bananas and mash them in a bowl. Set aside.
4. In the bowl of a standing mixer fitted with a paddle attachment, combine he butter and sugar and beat on medium speed until smooth.
5. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
6. Add the sour cream and vanilla and beat until thoroughly combined.
7. Add the flour mixture in two batches, scraping down the bowl after each addition.
8. Add the bananas and beat until just combined. Do not overmix.
9. Pour the mixture into the cupcake casing.
10. Bake for 20 to 25 minutes.

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Well I also like to congratulate Mena & Jonas as they will be having their wedding at Swiss Garden Resort Kuantan, enjoy the wedding! . . . .Love Sunny Yaw

Eclairs . . . Made in Heaven!

La Maison Du Chocolat

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I love this recipe which I took from La Maison Du Chocolat, it was the Carmel Eclairs. The texture was lovely and the cream filling was silky and fragrant too. The cost to make this recipe was inexpensive at all and talent can be nurtured easily. A simple recipe that everyone can follow.

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Ingredients

For the choux pastry
1egg yolk
2eggs
1/2cup whole milk
Pinch of salt
1teaspoon granulated sugar
3tablespoons unsalted butter
1/2cup all purpose flour

For the caramel
6tablespoons granulated sugar
6tablespoons heavy cream

For the pastry cream
1cup milk
2egg yolks
2tablespoons granulated sugar
3tablespoons all-purpose flour

For the glaze
6tablespoons granulated sugar
7oz fondant

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Method

1. Preheat the oven to 400F. Grease a baking sheet. Prepare the choux pastry. Place the egg yolk in a small dish with 1 tablespoon water and beat. Set aside. Break the whole eggs into a mixing bowl and beat. Set aside. Place the milk, salt, sugar and butter in a saucepan and bring to boil. Stir with a spatula and add the flour all at once. Stir continuouly. When the mixture is thoroughly blended and begins to come away from the sides of the pan, cook for a few seconds more, then remove from the heat. Add the beaten whole eggs gradually, in batches, stirring constantly. The mixture should be soft, but not too liquid.

2. Transfer the batter to a pastry bag fitted with a medium round tip. On the prepared baking sheet, pipe out lines of batter about 4 inches long and spaced about 1 1/2 inches apart. Brush the tops with the beaten egg yolk. Bake until golden, 20-30 minutes.

3. Remove from the oven. With a small sharp knife, make a lengthwise slit in the side of each pastry. Set aside to cool. Prepare the caramel. Gradually pour the sugar into a medium size saucepan set over low heat. Cook until the sugar begins to caramalize. As soon as it turns dark bron, remove from the heat and immediately add the cream, taking care not to splatter. Stir, then set aside to cool.

4. Prepare the pastry cream: Place the milk in a saucepan, add 1 teaspoon if the sugar, and bring to a boil. Meanwhile, place the egg yolks in another saucepan, add the remaining sugar, and beat until lemoon-colored. Stir in the flour. Slowly pour in half of he hot milk, whisking continuously, until smooth. Add the remaining milk and place over medium heat. Cook, whisking continuously, until thick. Remove from the heat. Set aside to cool completely, stir often to release steam and prevent the cream from getting soggy. When cool, stir in the caramel. Fill the pasteries with the cooled caramel pastry cream, using the slit in the side.

5. Prepare the glaze: Place the sugar in a saucepan, add 6 tablespoons water, and bring to a boil. Cook for 5 minutes, until a dark caramel color. Remove from the heat, stir in the fondant and place over low heat, stirring until thoroughly blended. Set aside to cool. Glaze the top of each filled pastry with this nixture. Let harden before serving.

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This is a simple recipe that I had found and I found them awesomee delicious but do not keep them to long as they could harden easily within a day or two. I just adore them . . . Love Sunnny Yaw

Triple Chocolat Cupcakes with Greentea Macaron Topping

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I love having mini chocolat cakes in a sizeable cup just like a medium cupcake as it is easy to eat, not too much and can be very addictive. When I peaked into my recipe books for chocolate cakes, there were so many varieties such as chocolat mud, chocolat brownie, white chocolat strawberry, chocolat chilli, chocolat with macadamia nuts, chocolat fudge, chocolat cherry, mint chocolat, chocolat chips with raisins, hazelnut chocolat, orange chocolat and many many more. Well this time I baked a triple chocolat cupcake with greentea macaron topping. . . . . . What did I do? . . . . Well, I baked a chocolat cake with bite pieces of dark chocolat in it and topped with chocolat butter cream plus a green macaron shell with greentea cream . . . . . an a whole roasted almond. Here is the chocolate cupcake recipe that I love to share with you . . .

 

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Ingredients(15 medium cupcakes)

Cupcakes
250gm Sifted cake flour
200gm Brown sugar
250gm Softened unsalted butter
3nos Eggs
120gm Melted dark chocolat
1tsp Vanilla essence
1tsp Baking powder
120ml Milk

Icing
120gm Softened unsalted butter
120gm Melted dark chocolat
1Tbsp Milk
1tsp Vanilla essence
80gm Sifted icing sugar
150gm Chocolat bits

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Method

Cupcakes
1. Preheat the oven 175C(350F).
2. Place the butter in bowl and whisk, slowly add in the sugar by batches.
3. Add in the egg yolk and continue to whisk.
4. Add in vanilla essence and also the melted chocolat, continue to whisk.
5. Add in the sifted cake flour and milk by batches and continue to whisk.
6. Seperately beat the egg white till soft peak and gently fold them into the cake mixture.
7. Spoon the cupcake mixture into the cupcakes holder(about 50gm per holder).
8. Top the cupcake with chocolat bits.
8. Bake for 20-25mins.

Icing
1. Whisk the butter in a bowl.
2. Beat in milk until smooth.
3. Add in melted chocolat and vanilla essence.
4. Add in sugar and whisk until smooth, thick and creamy.
5. Place the cream ino the piping bag with the desired tip.
6. Pipe the cream onto the cupcakes according to your liking.
7. Decorate the cupcakes with almond and macaron shell creamed with greentea cream.

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These cupcakes are adorable, lovely and gorgeous in many ways, they will definitely be such a seducer to your guests and will be a great gifts for birthdays or even weddings celebration . . . . . Love Sunny Yaw

The Best Apong at Jalan Burma, Penang

Apong is a type of pancake that you can get in Malaysia. Strangely I am not an Apong fan but now I desire and crave for them so much that I search for them in the country, wherever I go.

Penang island….. is a place for Apong?… truely it is… The Apong Heaven,….. so fluffy, so creamy, so light, so soft and yet with the taste and a hint of sweetcorn and ripe juicy banana.

You can find these two Apong stalls just at the roadside of Jalan Burma, Penang and it is only RM0.30 (US0.10) a piece……. such a bargain for such lovely dessert. This Apong can be taken while they are warm and cold but I really prefer when there are warm….. so soft and so creamy, lovely as it melts in your mouth. I would say they are goes well with a cuppa of tea or coffee.

At each batches, nine Apongs can be generated from the moulded pan and takes about 5-6 minutes to ready. Therefore if you want to taste this heavenly delicious Apongs, you may need to place order them in advance or even mobile them, if not you may need to wait half an hour for yours. I was shocked when most customers order at least twenty pieces at a time…….lol…. we ordered thirty pieces!…lol


If you are in Penang Island , do not miss this lovely pancakes…. my truely heaven!

Love Sidney xxx

The Best Apong at Jalan Burma, Penang

Apong is a type of pancake that you can get in Malaysia. Strangely I am not an Apong fan but now I desire and crave for them so much that I search for them in the country, wherever I go.

Penang island….. is a place for Apong?… truely it is… The Apong Heaven,….. so fluffy, so creamy, so light, so soft and yet with the taste and a hint of sweetcorn and ripe juicy banana.

You can find these two Apong stalls just at the roadside of Jalan Burma, Penang and it is only RM0.30 (US0.10) a piece……. such a bargain for such lovely dessert. This Apong can be taken while they are warm and cold but I really prefer when there are warm….. so soft and so creamy, lovely as it melts in your mouth. I would say they are goes well with a cuppa of tea or coffee.

At each batches, nine Apongs can be generated from the moulded pan and takes about 5-6 minutes to ready. Therefore if you want to taste this heavenly delicious Apongs, you may need to place order them in advance or even mobile them, if not you may need to wait half an hour for yours. I was shocked when most customers order at least twenty pieces at a time…….lol…. we ordered thirty pieces!…lol


If you are in Penang Island , do not miss this lovely pancakes…. my truely heaven!

Love Sidney xxx

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