Tag Archives: Cake Flour

CHARCOAL BAMBOO ROULEAU | BIG BOYS OVEN SWEET DESSERT

Tonight, I dreamt of being famous and having my own fan club . . . . but in fact I don’t have one! I guess I am not famous, just normal compared to some . . . . . . what can I do as I don’t have fans. I guess I can’t when I can’t even afford the best wine in town, and how can I even afford having bottles of champagne but I do enjoy the present of caviar. Holding private parties at my humble residence were just an illusion. Do you think I deserve having my own fan club?

I guess as for now I don’t need one as I can’t afford to have one but it will be fun to have one in time, but will you be my fans?Maybe for now I can only afford to have some bamboo charcoal. Well, don’t under estimate the bamboo charcoal as it can do so much amazing things and miracles. It has a strong absorption of toxin which helps to remove waste in our system. I was told it able to strenghten our bowel movement and improves the digestion of food. Bamboo charcoal infact promotes health and improves liveliness. I am sure you have seen bammboo charcoal being used in breads but I decided to make some rouleau with it and here is the recipe that I would love to share with you, charcoal bamboo rouleau.

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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

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 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

Love At The First Sight . . .

Mr Chocolate & Ms Red Wine

They are a wonderful couple and a heavenly partnership. The leftover red wine and the Sicao button chocolat in the cabinet would be the great combination dessert for tonight . . . .
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Chocolat and Red Wine Cupcakes (20 medium cupcakes)

210gm butter, softened
220gm sugar
4eggs
35gm cocoa powder
250gm sifted cake flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
110ml red wine
1/2 vanilla pod
160gm melted Sicao bitter chocolat

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1. Preheat oven to 180C and have 20 cupcake wrappers
2. Whisk butter and sugar till light and fluffy, add one egg at a time, continue whisking.
3. Add in cocoa powder, cake flour, baking powder and cinnamon powder, fold in well.
4. Scrap the vanilla seed and add into the mixture.
5. Mix in red wine. Then fold in the melted bitter choclate.
6. Pour evenly the mixture into the cupcake wrappers.
7. Bake in the oven for 20-25 minutes.
8. Remove from the oven and allow to cool.
9. Top the surrface with buttercream or chocolat ganache
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A simple dessert to make with the leftovers . . . . Love Sunny Yaw

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

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

Superb Ice Flower Dumplings

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We got to know about this dumpling place through Jennifer at Damansara Utama. The name of the reataurant is Ice-Flower Dumpling Restaurant, a restaurant that serve typical chinese cuisine and their specialty is dumplings. The restaurant offers a wide range of snacks such as ice flower dumpling, steamed dumplings, small cage dumplings, northeast meat pie, fellow wu cake, peral flour soup with seafood, smoked meat and flat cakes.

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We arrived at the restaurant at about 4o’clock in the afternoon and decided to have some snack rather heavy dishes. So we ordered a ice-flower with 8 dumplings, northeast meat pie and small cage dummplings (Siew Long Pau)

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The ice-flower dumplings were so pretty presented over a thin layer of rice pancake. The dumplings were at the right size, not too big and were moist and delicious.

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The northeast meat pie was a surprise to us as we did not imagine to be that delicious. The pastry was well fried to the right crispiness, the fillings was plenty and tasted awesomely good.

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The small cage dumplings were less moist as we expected to savour the soup incase inside the dumplings, the skin was at the right thickness and soft.

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Overall we adored the dumplings that offered by this restaurant and i would be back for dumpling snacks at this restaurant. . . . SidneyK

Address
No 62, Jalan SS21/39
Damansara Utama
47400 Petaling Jaya
Tel No: 03-77241613

Red Velvet Chocolat Cupcake From The Southern . . .

A rich and sweet cake is what a red velvet cake is. It is a southern origin which makes it distinctive, popular and the dark red tanning makes it looks so sexy and yet so appealing. A truly cake sex goddess, a real seducer as it is originated from a mixture of fragrant buttermilk, unsalted butter, refined flour, dutch cocoa and red food coloring.

I love the texture of the red velvet, soft and fragrant and the color too is so attractive. I love to have them in a naked medium paper cups top with soft cream cheese frosting or even buttercream frosting. One thing about this red velvet cupcake, I never like to share mine with anyone, just like to pamper it myself . . . . so no sharing, have one yourself!

BB2

Ingredients
(28 medium cupcakes)

400gm Cake flour
45gm Cocoa powder
1.5tspn Salt
460gm Soften unsalted butter
350gm Sugar
3nos Large eggs
80gm Red food coloring
1pcs Vanilla pod
380gm Buttermilk
2tspn Baking soda
2.5tspn White vinegar

BB1

Method

1. Preheat the oven to 350F.
2. In the mixing bowl, sift together the cake flour, cocoa powder and salt.
3. In the whisking bowl, whisk the butter and sugar at medium speed till incorperated.
4. Reduce the speed of the whisk, add the eggs, one at a time and whisk.
5. Cut the vanilla pod into half and scrap the vanilla seed into the mixture and add in the red food coloring, whisk till incorporated.
6. Add in the cake flour mixture in batches and also together with the buttermilk. Whisk the mixture.
7. Mix vinegar and baking soda together and add into the mixture.
8. Transfer the readily mixture into the medium cups, about 45-50gm per each cup.
9. Bake for about 20 to 25 mins.

I have tried this gorgeous red velvet cupcakes in many batches and also a lot of repeating orders, so I guess you will try them too as I know it will never go wrong . . . Love Sunny Yaw

Vanilla & Chocolat Cookies

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Dear Sunny,

your dessert fan,
Kathleen
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Dear Kathleen,

Yes I always end up having a lot of egg yolk after my macarons session. There are many way to use them such as steam egg yolks with soya milk which is awesome delicious or even egg pudding would be a great idea. Usually I like to use my left over egg yolks to make my favourite cookies. Here is my favouritevanilla and chocolat cookie recipe which I would like to share with you . . . . .

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Ingredients
150gm Butter
100gm Sugar
250gm Cake Flour(sifted)
2nos Egg yolk
a drop of Vanilla essense

Option al
For cocoa cookies
50gm Cocoa powder(sifted)
200gm Cake flour (instead of 250gm)

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Method
1. Whisk butter and add sugar.
2. Whisk till the mixture turn white.
3. Add egg yolk gradually and continue whisk.
4. Add in cake flour (cocoa powder) and whisk.
5. Roll the mixture into a roll dough.
6. Wrapped it with baking paper and freeze it.
7. Preheat oven at 160C
8. Take the frozen cookie dough and slice the dough about 8mm thick.
8. Bake for 15-20mins

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The batch of cookies that I baked was crispy and delicious, my nephew and niece were so addicted to this cookies as they keep wanting more. It is worth trying this cookie recipe as they will go very well with your guest over a cup of smooth coffee. Happy baking

. . . . Love Sunny Yaw

 

I have been baking macarons lately and alway end up with a lot of egg yolk. What do you usually do with them?

Very Berry

For Almond Cake

Ingredient
150g Grated Almond Powder
150g Powdered Sugar
110g Egg
80g Egg Yolk
260g Egg White
140g Sugar
50g Bread Flour
60g Cake Flour

Method
Whisk almond powder and powdered sugar in a bowl by a paddle whisker. Add egg ang egg yolk gradually until incorporated.
In a clean bowl, whip egg and sugar until soft peaks form.
Combine egg mixture and egg white mixure. Add sifted bread flour and cake flour until well blended.
Bake about 10-15 minutes, upper 200C lower 180C.

For Strawberry Mousse

Ingredient
310g Strawberry Puree
150g Sugar
21cc Red Wine (optional)
24g Gelatin
480g Whipping Heavy Cream
100g Sliced Strawberry

Method
Cook puree, sugar and wine until brings to a boil.
Add softened gelatin.
Add whipping heavy cream and stir until well blended.
Stir in sliced strawberry.

Fruit Syrup(optional)**

Ingredient
300g Strawberries
150g Sugar
100cc Water

Method
Cook strawberries, sugar and water until brings to boil. Wait until cool an brush on the almond cake.

**for simplicity, use Monin’s Strawberry Syrup

For Topping

Ingredient
250g Heavy Whipping Cream

To Assemble

Place almond cake piece in the pan.
Pile on strawberry mousse.
Place almond cake on top of the mousse.
Pile on again with strawberry mousse.
Top the mousse with another layer of almond cake.
Finish the top with whipping cream.

Try it out, it is delicious and very berry too! . . . . Love Sunny Yaw

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