Tag Archives: Unsalted Butter

Tarte Fromage

cheese cake

I had been having a great time over the weekend although I have been struggling for time. I have been baking macarons with a great group of students of mine, some budding up coming young chefs from UITM, some were excited baby bakers and some got too interested yet excited with macarons. All of them did very well and all the macarons baked was a success, non cracks, all just perfect! You gals were awesome, now I am waiting with less stress for their home results, gosh! I am already excited, definitely my mobile and email will be flooded this coming weeks, and I hope not! :)

I was also had been busy sculpturing a two tier 50th birthday cake which came out to be gorgeous it was finished with black and red in colour. The feedback was truly positive, they like it! Then I had an australian cafe food excursion near my place and it was awesomely gorgeous. I truly love the burgers and salad yet it was so affordable. I can’t give you much details of it as Sidny will be reviewing it on his food blog soon.

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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

Vanilla Cupcake

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Vanilla Cupcake

Ingredients
225gm Softened unsalted butter
225gm Caster sugar
225gm Self-raising flour
1tsp Baking powder
4nos Eggs
1pod Vanilla(scrap out the seed,use the seed)

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Here is the recipe the cupcakes!

Method
Preheat the over to 175C.
Place 15 paper cups in the muffin tray.
Place all the ingredients in a medium bowl and beat with an electronic whisk till smooth and pale, about 2 to 3 minutes.
Spoon the mixture into the paper cups.
Bake for 20 minutes.
Remove the tins from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Store in an airtight for up to 3 days.
Proceed to decoration on your liking.

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It is a simple cupcakes to make and taste lovely too, do try when you are free in your kitchen.

. . . Love Sunny Yaw

Baileys Cheesecake

Baileys Cheesecake, a recipe adapted from Anita & Sanny, Jam Bakery.

Preparation

a 6 x 6inch square cake mould

an Oreo biscuit cake base
– Add crushed biscuits into melted unsalted butter
– Mix well with a teaspoon
– Pour all the mixture into the cake ring
– Press until it’s spread out evenly with a teaspoon

Defrost cream cheese in room tempreature

Ingredients

Cake Base
80g Crushed Oreo Biscuit
40g Melted Unsalted Butter

Baileys Cheese
190g Cream Cheese
50g Baileys Irish Cream
70g Granulated Sugar
170g Whipping Cream
120g Milk
10g Crunchy Chocolate Perls
4envelops Gelatin Leaf

To decorate
1pcs Chocolate Stick
5g Chocolate Cocoa Powder
1pcs Edible Gold Paper

Method

1. Whisk whipping cream with electric mixer at medium speed unitl soft peak form. Leave for use later
2. Whisk cream cheese at medium speed until smooth. Then add in granulated sugar gradually and whisk until blended.
3. Pour milk in and fold well with rubber spatula.
4. Pour in Baileys Irish Cream and gently fold well.
5. Fold in whisked whipping cream and gently mix well.
6. Prepare melted gelatin. pour into the mixture, fold gently and quickly until smooth.
7. Pour half of the mixture into the cake mould, and then evenlt scatter the crunchy chocolate pearls on top.
8. Pour the rest of the mixture into the cake mould and refrigerate for 1.5hours. Lastly, sift some chocolate cocoa powder on the top and decorate the cake with the chocolate stick and edible gold paper.

Big Boys Oven

A Lite Cheesecake




Ingredients

A
160gm Cream cheese
25gm Soften unsalted butter
120gm Milk
4 Egg Yolk

B
40gm Cakeflour
30gm Cornflour

C
4 Egg white
1/8 tsp Cream of Tartar
100gm Sugar
a pinch of salt

Method
Preheat oven 180C
Sift ingredient B.
Whisk ingredient A, add egg yolk one by one. Add in ingredient B portionly.
Whisk egg white, add in sugar portionly, cream of tartar and salt. Whisk until firm.
Add C in to A, and gradually mix.
Place the mix in the baking tin. Sit the baking tin on a pool of water. Baked in the oven for 20-30mins.
When the cake surface turn golden in colour, it is ready, remove from the oven.
Optional – Brush kumquat syrup on the cake surface and place half cut kumquat compote as deco.

It is easy, whatever it takes you must try this recipe and you will never regret.

Big Boys Oven

Lemon Grass & Kaffir Lemon Mousse Cake


Prepare a 9inch cake mould and wrap it with aluminuim foil.
Prepare a digestive biscuit cake base.

Cake Base
100g Blended digestive biscuits
50g Melted unsalted butter


Top Layer: Lemon Grass Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
2-3stalk Thinly slice lemon grass

1.5envelops Gelatin leaf
10ml fresh lemon juice
150ml Whipping Cream


Bottom Layer: Kaffir Lime Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
3-4 Thinly slice kaffir lime leaves

1.5envelops Gelatin leaf
10ml fresh lime juice
100ml Whipping Cream

Middle Layer: Lemon Jelly

30ml Fresh lemon juice
15g Granulated sugar
135ml Boiling water
5envelopes Gelatin leaf

1.Prepare creme anglaise (Kaffir Lime)
Beat egg yolk witha hand whisk. Add in granulated sugar gradually.
Beat until pale yellow and stiff.
Heat milk with fresh kaffir lime leaves.(Heat infused the kaffir lime leaves flavour into the milk.)
Once flavour infused, strain the kaffir lime leaves and pour the boiling milk into the egg yolk misture and stir well.
Reheat the mixture again to 82C-85C, stir constantly to prevent it from sticking to the saucepan.
2. Add in soften gelatin and stir well. Let cool and leaves for later use.
3. Whisk whipping cream with electric mixer at medium speed until soft peak form.
4. Squeeze fresh lime juice in the whipped cream and fold well.
5. Pour in the creama anglaise and fold well to the mousse.
6. Pour the kaffir lime mousse to the cake mould and refrigerate for 1/2 hour.
7. Make middle layer lemon jelly. Melt granulated sugar and soften gelatin inot boiling water. Add in fresh lemon juice and stir well.
8. When it’s cooled down to around 40C, pour it on top of the cake and refrigerate for 1/2 hour.
9. Repeat step 1-5 to make lemon grass mousee. pour lemon grass mousse into the cake mould and refrigerate for 1.5hours. Decorate with chocolat leaves and lime or lemon peel prior to serving.

Yet another winning recipe. which you should try.

Big Boys Oven

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