肌触りでベーキング: 2014

Sunday, April 13, 2014

Longan Fruit Tart

Didnt record down this recipe but the short crust is coconut flaked short crust and with custard and canned logan

Nutella rolled bread

This bread has the same recipe as the soft butter bun just than i change it a little.

Ingredients:

Bread Flour ( i use plain flour as i run out of bread flour ) - 240g

Instant Yeast - 6g

Egg yolk - 35g (2 no)

Sugar - 30g

Salt - a pinch

Unsalted butter - 35g

Milk ( i used soya milk ) - 95g

By hand :

1. Mix all the ingredient into one big bowl except for butter, use a wooden spoon or any spoon and mix the ingredient till it form a dough.

2. Knead the dough till it form gluten network ( window testing ) about 10 min

3. Add in butter and continue kneading till gluten develop ( window test )

4. Flour the original bowl and put the dough into the bowl than proof till double its size about 1 hour

( Note: put in somewhere warm around your house if you dont have a proofer, for me i on my oven and put the bowl near the window of my oven. OR you can boil some hot water, put the dough in the oven( OFF ) than put a bowl of the hot water inside and close the oven. )
5. When its done punch down the dough and roll out to the length of the bread tin u have.
6. Spread nutella spread onto the dough evenly than roll the dough up. than put the dough vertically and cut into half. twisting it like braiding hair.
7. coat the bread tin with abit of shortening and dust flour onto it. knock out excess flour.
8. Place the dough into the tin and let it proof for another 40-50min.
9. Bake at 180 degree Celsius.
10. Cool before slicing.

Baileys Cupcake

Its been quite long since i last post as i went oversea. Today special recipe is Baileys cupcake as i brought bottles and bottles of bailey! They are my favorite ! Good and easy for any party event!

you can add in any form of extra ingredient like chocolate chip and raisins at 50g to make it more delicious:)

Make about 10 cupcakes (x2 the recipe to make 20 cupcake ...)

Ingredients:

Unsalted Butter - 80g

Sugar - 160g

Eggs - 100g

Cake Flour - 175g

Baking Powder - 7.5g

Bailey - 110g

salt - 2g

1. Cream Butter and sugar using a whisk mixer at speed 1 for 1 min than speed 2 for 6 min till pale and creamy.

2. Add in egg than start mixing at speed 1 for 5min and than speed 2 for 1 min

(Note: add in egg yolk first so it can act as a emulsion and allow the mixture to be stablise and wont split.)

3. Sift the flour, salt and baking powder together.

4. Add in the sifted mixture into the yolk mixture at speed 1 alternately with bailey.

5. when the mixture is mixed measure 40gm for each cup of cupcake.

6. Bake at 180 degree Celsius for 30min or till its baked.

(Note: poke in with a toothpick if its cook it will be clean)

Tuesday, March 25, 2014

Baileys Madeleine (Irish Cream Flavor)

MADELEINE

Today i tried out this Baileys Madeleine recipe as i seriously cant find any website that lead me to one of this recipe and guess what ? IT TURN OUT GREATTTT :) Here's the recipe ! Give it a go !

Made 24 medium size Madeleine

Require only 2 Hour or less

Ingredients:

Plain Flour - 120g

Egg - 2no.

Sugar - 80gm

Salt - 1/4 tsp
Baking Powder - 1 tsp

Melted Butter - 60gm

Baileys (Irish Cream) - 3tbsp
( Note: You can substitute the Baileys with vanilla essence by 1 Tsp if you want the original Madeleine )

1. use softened butter and brush the mould evenly on each corner, coat the mould with sift flour and hit out the excess flour on the mould.

2. Preheat oven to 180 degree Celsius. Sift flour and Baking powder together.
3. Using a Hand Mixer whisk egg and sugar together till it form a pale and creamy texture. Whisk at high speed to incorporate air than on low speed to even out the air bubble. this take about 8 min.
4. Add in the Baileys and whisk till mix before adding in sifted flour and baking powder. Mix on low speed till incorporated.
5. Fold in the melted butter using a spatula. And your batter is done !:)
6. Measure out 1 tbsp (15gm) for each Madeleine and than drop the tray on a height of 15cm 2-3 times.
7. Bake for 8-15min, it is done when you press the surface and it springs back.
(Note: you can coat with chocolate Ganache or just sift icing sugar on it, for me i prefer it plain just the way it is )

Have Fun !:D

Monday, March 24, 2014

Plated Desserts ( Peach scented Orange )

Peach Scented orange

Stuff with Peach and orange jelly, Fresh orange and top with cream cheese mousse.

Ingredients

(A) Peach scented orange:

Orange - 2 no.

Sugar - 100 g

Water - 125 g

(B) Peach and Orange Jelly:

Orange Flesh - 80g

Peach Flesh - 37g

Gelatin Leaf - 1 piece

Use back the water used (A) after (A) is done

Cream Cheese - 50g

Butter - 66g

Milk- 27g

Sugar - 27g

Lemon Juice - 7g

Gelatin Leaf - 1no.

(D) Italian Meringue

Egg white - 50g

Sugar - 110g

Water - 35g

(A):

1. Cut off the top of the orange, remove the flesh keep the orange cup and flesh aside.

2. In a Pot add sugar and water together (Note: i added peach tea in to make it peach scented. Any tea can be used) cook the sugar and water till it boil. Lower to small heat and add in the orange cup than cover the pot and let it simmer for 30-45 min.

(B):

1. Bloom gelatin leaf in ice water

2. In another pot, ad in orange and peach with the water obtain from (A) , cook till the flesh is soften than add in gelatin before setting aside to cool

(C):

1. Bloom gelatin leaf in ice water

2. Add everything except lemon juice and gelatin leaf into a metal bowl. Put on top of a pot of boiling water and whisk till everything melted and is mix.

3. Whisk till 55 degree Celsius before adding in lemon juice. After adding lemon juice add in gelatin leaf and than set aside to cool.

(D):

1. Boil sugar and water till 118 degree Celsius

2.whisk egg white while boiling till a bit foamy, gradually add in sugar syrup and beat for another 8 min till it form stiff peak.

Assembling:

1.Using a star tip of 14mm pipe the meringue on to a plate in a circular motion

2. Using a blow torch lightly burn the top of the meringue till desired colour

(Note: I dont have a blow torch so i just put the whole plate into the oven on top heat of 250 degree.)

3. Put the Orange cup in the centre of the piped meringue than fill it with the (A) and than the orange flesh and (C) before topping with the Italian meringue again.

4. Torch the top of the meringue before letting it cool for 4 hour

5. Decorate as desired.

Thursday, March 20, 2014

Soft Butter Bun 奶油面包

Butter Buns

Ingredients:

Bread Flour ( i use plain flour as i run out of bread flour ) - 200g

Instant Yeast - 4-5g

Egg yolk - 35g (2 no)

Sugar - 30g

Salt - a pinch

Unsalted butter - 35g

Milk ( i used black soya milk ) - 95g

By hand :

1. Mix all the ingredient into one big bowl except for butter, use a wooden spoon or any spoon and mix the ingredient till it form a dough.

2. Knead the dough till it form gluten network ( window testing ) about 10 min

3. Add in butter and continue kneading till gluten develop ( window test )

4. Flour the original bowl and put the dough into the bowl than proof till double its size about 1 hour

6. Divide the dough into 40gm per piece.

( Note: Excess dough can be add into the 40gm individually)

7. Round the dough.

8. Butter the chiffon mould or any mould that you are using than sift flour onto the mould.

9. Put in the rounded dough and proof for another 45-50 min till it double in size

10. When it is done coat a layer of egg on the dough and bake for 20 min. when preheating set it at 190 degree but when the dough is in immediately decrease the heat to 170 degree.

11. when it is bake drop the bread on the table 1-2 time. Cool on the table before serving.

Reference:
Carol, (2014). Original Flavor. 1st ed. tai pei: .

Wednesday, March 19, 2014

Mini strawberry and mango cake

ingredients:

6 layer of lady fingers ( circle shape )

Whipping cream - 100g

sugar - 30g

Strawberry - 3 no

mango - 30g in slice

1. Whip whipping cream with sugar till stiff peak

2. Slice strawberry and mango

3. Soak strawberry in sugar mixture ( 1/2 sugar + 1/2 water )

Assembling:

1. Use a cake ring of 5 cm or desire size and place in onto a cake board

2. Layer a slice of lady finger in than pipe cream in.

3. Layer with strawberry for strawberry cake and mango for mango cake

4. Layer with another slice of lady finger, repeat step 3.

5. Place last piece of lady finger on top

6. Freeze it for 45 min

7. Remove cake ring by covering side of ring with a warm cloth

8. Top with desired fruits. Serve.

Tiramisuuuuuuuu ~~~~

Classical Tiramisu

The making of lady finger 手指饼

Ingredients

( A ) : Egg yolk - 70g

Caster Sugar - 40g

( B ) : Egg white - 90g

Caster sugar - 40g

Cake flour/ Top flour - 90g

1. Whisk Egg yolk and sugar together in a bowl till it turn into a pale creamy yellow

2. In a mixer, beat egg white till a bit foamy before adding in caster sugar and beat till stiff peak

(Note: adding in sugar add the start would affect the formation of meringue ; test for stiff peak by placing bowl upside down and if it doesn't slide around its done.)

3. Mix (A) and (B) together while slowly adding in the cake flour.

(Note: Sifting flour once or twice give a better end product)

4. On a silk mat or parchment paper pipe the mixture up to 6cm using a round tip of 10-12cm

5. Sprinkle with icing sugar than bake for 8-12 min at top heat 190 degree bottom heat 150 degree

(Note: bake at 170 degree if there is no adjustion for top and bottom heat)

Apparently it didn't turn out that nice but it still taste sooooo good >.<
Guess i need to try piping it properly and i edit the recipe abit before posting so it should be fine

For mini strawberry and mango cake

The Making of TIRAMISUUUUU

Ingredients:
Mascarpone cheese (low fat cream cheese) - 250g
Lady finger - 150g
Eggs - 2 no
Caster sugar - 50g
Vanilla essence - 1/2 tsp
Le secure whipping cream - 100ml
Gelatin Powder - 15g
HOT water - 45g

Coffee liqueur:
Double espresso - 45ml
Bailey (Irish cream / chocolate / coffee) - 15 ml
Sugar - 20g (optional)

1. Whisk the whipping cream till stiff peak, store in chiller.
2. smooth-en the mascarpone cheese, store in chiller.
3. Trim lady finger to fit inside a 20 x 10 cm loaf tin or 15 x 15 cm square tin
4. Dip lady fingers into the coffee liqueur, not too long as you don't want it to the soggy. Place them into bottom of the cake tin
5. Separate egg yolk and egg white.whisk egg yolk and caster sugar till light and creamy. Fold in the cheese mixture, whipping cream and vanilla essence.
6. whisk egg white till stiff peak, set aside. Bloom gelatin powder using HOT water .
7. Fold egg white into Yolk mixture than quickly whisk in gelatin powder
(Note: must be fast or else gelatin powder will set very quickly)
8. Pour half of the mixture into tin than layer with another layer of lady fingers than add the remaining mixture,
smoothing the top with a scraper .
9. Chill till set before unmoulding.
10. sift cocoa powder on top before serving.

Voilaa~

Reference :
Theresa Lai, Ho Chi Pin, (December 2011). No bake dessert basics. 1st ed. Hong Kong: Seashore Publishing Co..
蔡?因, (2013). 星级蔬果甜点. 1st ed. 台湾: Gourmand Press.

Monday, March 17, 2014

Past Baking

This is what i had baked for the past two years>.< from now on i will slowly start posting on what i bake daily with recipe! GO ME! p.s. pardon my english