Tag Archives: Cake Flour

Rasberry & Strawberry Mousse layered with Brownie


Chocolat Brownies
(8 inch square baking pan)

150gm dark chocolat, chopped
180gm unalted butter
120gm sugar
15ml monin hazelnut syrup
1/4 teaspoon salt
2 large eggs
80gm cake flour
150gm walnut (crushed)

Preheat the oven to 180C.
Melt chocolat together with butter. Stir frequently until chocolat is melted.
Stir in sugar, hazelnut syrup and salt.
Add egg one at a time, stirring until the first one is incorporated before adding next. Stir in the flour and beat with a spatula until smooth and glossy.
Stir in walnut, scrape the batter into the pan and smooth to even it.
Bake for 20 mins or until the brownies just begin to pull away from the sides of the pan.
Slice the brownie into 2 layer (layer thickness up to your liking)

Rasberry & Strawberry Mousse
Refer to my previous chocolat mousse recipe, take chocolat and hazelnut syrup out and replace them with 80gm of rasberry puree and 10ml of rasberry Monin syrup and 10ml strawberry monin syrup.

Big Boys Oven

Palm Sugar (Gula Melaka) Malay Sponge Cake "Ma Lai Ko"


70ml palm sugar
2 large eggs
100gm castor sugar
160gm cake flour
1 teaspoon baking soda
200ml thick coconut milk


1. Beat egg until bubble then add sugar for 10 minutes (till thick and white)
2. Pour egg mixture into a bowl fold in shifted cake flour and baking soda
3. Blend in palm sugar then the thick coconut milk
4. Cover and rest batter for 20minutes (to get the honeycomb effect)
5. Stir and pour into desire cups or moulds
6. Steam at high flame for 25minutes

I alway find that “Ma Lai Ko” to be eaten and serve while they are soft and warm. This gorgeous “Ma Lai Ko” can be served with ice cream too. Hope you will try this recipe in your own kitchen at your own time and pleasure.

Big Boys Oven

Double Chocolat Cupcake

Chocolat cake mix

200g dark chocolat
200g butter softened
6 eggs
200g sugar
150 cake flour, shifted
100g dark chocolat chips

To prepare cake mix

Melt the chocolat and butter in a double boiler. In a mixing bowl with the ballon whisk attachment, beat the eggs and sugar together on medium speed until the ribbon stage. Add the melted chocolat and butter and mix well. Using spatula, fold in the sifted flour. Place paper cupcake cups into baking moulds. Line the cupcake cup with chocolat mix and add dark chocolat chips. Bake in a preheated oven at 160C for 13minutes……. Remove from oven, set aside to cool completely before decorating with chocolate gancahe and cream cheese.

Chocolat ganache

400g dark chocolat, chopped
400ml cream
50g butter

To prepare ganache

Place the chocolat in a mixing bowl. Warm the cream and pour unto the chocolat. Stir with a wire whisk until smooth. Add softened butter and whisk until smooth. Cool in the refridgerator until it can be piped.

This cupcakes looks lovely and taste rather not too sweet. Yet another batch of cupcakes well executed. It is worth trying to make some over the weekend, you will definitely like it.

Big Boys Oven

Double Chocolat Cupcake

Cupcake crazz?
Well at the moment I think it is still cupcake crazz time and down the coming few months, definitely will be the macaroons carzy!!! But I love both of them, cupcakes always have a sentimental value as each of the cupcake looks so different and look so unique and can be very artistic. As for macaroons, it is another story. It is not only about artistic but all about skill and technique. Macaroons from different shops taste differently. Oh I love them both, cupcakes and macaroons. Macaroons tend to taste very sweet and difficult to reduce the sweetness but cupcake can. I always reduce the sweetness of my cupcake by reducing icing sugar and even sugar paste and replace them with chocolat, chocolat ganache and cream.

Recently I had baked some cupcakes for a client, a new training agency in town. So we baked a double chocolat cupcake, hmmmm……yes teckiee they are really delicious indeed, you miss them again……………..lol. Anyway since none of this cupcakes left, here is the recipe to bake some.

Chocolat cake mix

200g dark chocolat
200g butter softened
6 eggs
200g sugar
150 cake flour, shifted
100g dark chocolat chips

To prepare cake mix

Melt the chocolat and butter in a double boiler. In a mixing bowl with the ballon whisk attachment, beat the eggs and sugar together on medium speed until the ribbon stage. Add the melted chocolat and butter and mix well. Using spatula, fold in the sifted flour. Place paper cupcake cups into baking moulds. Line the cupcake cup with chocolat mix and add dark chocolat chips. Bake in a preheated oven at 160C for 13minutes……. Remove from oven, set aside to cool completely before decorating with chocolate gancahe and cream cheese.

Chocolat ganache

400g dark chocolat, chopped
400ml cream
50g butter

To prepare ganache

Place the chocolat in a mixing bowl. Warm the cream and pour unto the chocolat. Stir with a wire whisk until smooth. Add softened butter and whisk until smooth. Cool in the refridgerator until it can be piped.


This cupcakes looks lovely and taste rather not too sweet. Yet another batch of cupcakes well executed. It is worth trying to make some over the weekend, you will definitely like it.

Love Sunny Yaw

Fuleila Balls Cookies

softened butter 130g
powdered sugar 60g
grated almondpowder 50g
cake flour 150g
vanilla syrup (monin) 10ml
chopped walnut 40g
icing sugar for dusting

1. In a bowl, combine butter and powdered sugar until incorporated.
2. Add grated almond powder, cake flour, vanilla syrup and chopped walnut, stir until dough. Wrap by plastic bag about 30 minutes.
3. Divide dough into 6g for each small ball, bake about 23 minutes, upper and lower both 150C.
4. Dust icing sugar on cookie surface.

I love and really enjoyed having this fuleila balls with a cup of fresh illy black espresso. My mum and aunt did enjoy this fuleila balls and not forgotten the chocolat brownies that I baked recently.

Big Boys Oven

The Fuleila Balls

It had been almost 2 months that I had not seen my mum and aunt, who happened to be staying in Ipoh and it takes about 2 hours drive from my place, Kuala Lumpur. So I decided to bake some goodies for them and fuleila balls was my choice. It is a crunchy type of cookies on the outer layer and soft on the inside. This type of cookies are dusted with icing sugar, and they will able to give you the coldness taste and feeling as you bite into them. Yes, they are lovely and defintely will be the perfect gift to someone you dearly love. I can bet all mums will love them. They can be beautifully packed and an ideal gift for this coming christmas.

softened butter 130g
powdered sugar 60g
grated almondpowder 50g
cake flour 150g
vanilla syrup (monin) 10ml
chopped walnut 40g
icing sugar for dusting

1. In a bowl, combine butter and powdered sugar until incorporated.
2. Add grated almond powder, cake flour, vanilla syrup and chopped walnut, stir until dough. Wrap by plastic bag about 30 minutes.
3. Divide dough into 6g for each small ball, bake about 23 minutes, upper and lower both 150C.
4. Dust icing sugar on cookie surface.

I love and really enjoyed having this fuleila balls with a cup of fresh illy black espresso. My mum and aunt did enjoy this fuleila balls and not forgotten the chocolat brownies that I baked recently.

Love Sunny Yaw

Christmas Chocolat Brownie

250g butter
200g sugar
40g glucose syrup
2g salt
4 eggs
180g bittersweet chocolate
60g cake flour
200g walnut(crushed)

Method
1. Beat eggs, salt and sugar until fluffy
2. Add glucose syrup and melted chocolat. mix evenly.
3. Add sifted cake flour and melted butter. Mix evenly.
4. Add crushed walnuts and pour batter into baking dish. Bake at 170C -180C for 25-30 minutes.
5. Allow to coll. Top with chocolat mousse. Refrigerate until hardened. Cut into 6 different sized squares, then assemble.

Sid suggested to me that I should put some coloured butter cream to decorate this brownie in order to give some intensity of the festive….. maybe…..lol!…… I got to say this recipe is simple and can be done easily and fast especially when there is so many things to do. Brownie can be deep freeze, therefore you can prepare it earlier. I hope you will enjoy this one and I will be posting more christmas goodies on this coming months.

Big Boys Oven

Christmas Chocolat Brownie

It is rather fast and christmas is just round the corner. I found some food bloggers had already started featuring christmas desserts and even introducing new exciting dessert books for this coming festive. I guess very soon we will able to see lots of beautiful christmas decoration at the shopping malls. Talking about shopping mall……. got to say it was really cool when yesterday we were at the Pavilion,KL, we were accidently introduced to the Grand Chef Yukichi Matsubara of the Loaf. We were amazed with all the fresh baked bread from this shop……bread, cookies, tarts and even jams can be found at this place. We were also introduced to the loaf cafe situated at the upper level too. Sadly, this time we were not able to take any photos as we forgotten to bring our camera along, maybe next time soon.

Back to this coming festive, I was think of baking something fun and simple but yet can be exciting. As I was looing through my baking books, I found an interesting and very basic dessert recipe but looks fantastic. It was this taiwan published cookbook named A Festival of French Dessert – Chocolate & Cake. The recipe that I am going to introduce throught this post is Chocolat Brownie. I found it easy and simple to bake compared to those, moussecakes and cheesecakes. Let us look at the ingredients which I had modified for a smaller portion:


250g butter
200g sugar
40g glucose syrup
2g salt
4 eggs
180g bittersweet chocolate
60g cake flour
200g walnut(crushed)

Method
1. Beat eggs, salt and sugar until fluffy
2. Add glucose syrup and melted chocolat. mix evenly.
3. Add sifted cake flour and melted butter. Mix evenly.
4. Add crushed walnuts and pour batter into baking dish. Bake at 170C -180C for 25-30 minutes.
5. Allow to coll. Top with chocolat mousse. Refrigerate until hardened. Cut into 6 different sized squares, then assemble.

Sid suggested to me that I should put some coloured butter cream to decorate this brownie in order to give some intensity of the festive….. maybe…..lol!…… I got to say this recipe is simple and can be done easily and fast especially when there is so many things to do. Brownie can be deep freeze, therefore you can prepare it earlier. I hope you will enjoy this one and I will be posting more christmas goodies on this coming months.

Love Sunny Yaw

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