Search This Blog

Loading...

Monday, July 20, 2015

Chocolate genoise cake



Embolden by the previous success of the genoise cake, I am taking calculated risks trying out ratios and portions for frosting and chocolate coatings. It is not exactly rocket science but the act of creating something out of stuff that does not resemble the end product is satisfying. I would have loved it that it turns out more professional looking but still, I can’t say that I am not pleased with the way things turn out.

Ingredients :
A)
70 g plain flour, sieved
30 g cocoa powder
1/8 tsp salt

B)
4 eggs
100 g fine  sugar
50g melted butter, cooled

C )
Chocolate Filling :
100 ml   whipping cream + ½  Tbsp sugar
1 cup sour cherries

D)
1 cup whipped cream, heated but not to the point of boiling
100 g dark chocolate , broken for easy melting
¼ cup of chopped nuts

Method :

·      In container A, combine flour, cocoa and salt. Sieve and set aside.

·      Preheat the oven to 180C with a baking rack. Line a 9 inch spring form pan and grease the sides. 

·      In mixing bowl or container B, combine eggs and sugar.

·      Over a hot water bath, whisk eggs and sugar until it is thick and creamy, 5 minutes.

·      Remove from the water bath. Continue to whisk for another 5 minutes until volume triples.

·      Sift the sift over the egg foam in 4 batches, folding the flour into the egg in between each sieve.

·      Scoop ¼ of the batter into the container with the melted butter. Whisk manually until it is well combined.

·      Re-introduce the butter-batter back to the main mixing bowl in 3 batches by gently folding in the butter mixture with a spatula.

·      Transfer the batter to the pan. Bake in the preheated oven at 180C for 25-30 min until a skewer pierced in the center of the cake comes out clean.

·      Cool and remove the cake. Cool completely. Halve the cake.

·      To fill and frost the cake, whisk ½  tbsp of fine sugar and whipping cream until the mixture thickens and forms ridges.

·      Spread  the frosting on the cut surface of the bottom halve of the cake. Arrange the sour cherries evenly.

·      Bring the top halve of the cake onto the filled bottom halve.  Chill while making the chocolate spread.

·      In container D, heat the cream until it is hot but not boiling.

·      Pour over the broken up chocolate and nuts.

·      Stir until the chocolate melts.

·      Pour over the top of the cake and let the excess drip over the sides.

·      Assembly and storage :

·      Lift the assembled cake to a cake base with 2 offset spatulas.

·      Chill well before serving.

Credits : Adapted from
joyofbaking


Thursday, July 16, 2015

Bubur Terigu


This is a dessert from my primary school canteen. I never loved it because eating it meant that there would be no space for other food. But now I as look back, it tastes and smells of recess time, playing catch and girly gossip. Perspectives change with time , isn’t it?


Ingredient:
1 cup terigu ( white wheat )
¼  cup thick coconut milk ( more if you prefer a richer texture )
50g palm sugar ( adjust according to taste )

Method :
Cook 1 cup of terigu with 1 liter of water in a slow cooker, 3 hours.
When the grain is soft and sticky, add coconut and palm sugar.
Stir to dissolve the sugar. Adjust coconut and sugar to desired taste. The terigu should be thick with the consistency of gruel.
Serve warm.


Sunday, July 12, 2015

Frosted genoise cake




This French sounding cake was brought down to earth when hubby called it ‘蛋糕’. I was trying to impress him with the fancy way of preparing the batter but all he was concerned was the outcome.

I baked this to compensate for the lost opportunity of not eating one at Coffee Bean yesterday – we were simply too stuffed with the expensive sandwiches on black plastic plates that reminds deputy chef of ‘airplane’ food.

2 hours of work and all the unhappiness is truly forgotten after sinking a bite on a wedge of this cake.


Ingredients :
100g plain flour, sieved
4 eggs
100 g fine  sugar
50g melted butter, cooled
Chocolate Filling / frosting :
100g orange intense dark chocolate ( Lindt ) coarsely crushed and  just melted over a hot water bath
200 ml   whipping cream + 1 Tbsp sugar
1 cup sour cherries
Method :

Preheat the oven to 180C with a baking rack. Line a 9 inch spring form pan and grease the sides. I did not dust the greased surface with flour.

Over a hot water bath, whisk eggs and sugar until it is thick and creamy, 5 minutes.

Remove from the water bath. Continue to whisk for another 5 minutes until volume triples.

Sift the sift over the egg foam in 4 batches, folding the flour into the egg in between each sieve.

Scoop ¼ of the batter into the container with butter. Whisk manually until it is well combined.

Re-introduce the butter-batter back to the main mixing bowl in 3 batches by gently folding in the butter mixture.

Transfer the batter to the pan. Bake in the preheated oven at 180C for 25-30 min until a skewer pierced in the center of the cake comes out clean.

Cool and remove the cake. Cool further. Halve the cake.

To fill and frost the cake ( it must cool completely ) , whisk the melted chocolate, 1 tbsp of fine sugar and whipping cream until the mixture forms ridges.

Spread 1/3 of the frosting on the cut surface of the bottom halve of the cake. Arrange the sour cherries evenly.

Bring the top halve of the cake onto the filled bottom halve. Frost the sides and then the top of the cake. Level the surface and sides with a long spatula / leveler.

Dust with chocolate ( optional )

Chill well before serving.

Credits : Adapted from joyofbaking


Monday, June 29, 2015

Red bean hokkaido milk buns


The problem with the dragon boat festival is that at any stage, there will be an excess of ingredients by the end of the day. Even though I planned the portion of the 3 main ingredients ( rice, meat, red bean paste ) for my dumplings carefully, there was still some leftover red bean paste. 

I was very tempted to have the red bean paste reincarnate to red bean ‘sandy’ soup but I encountered resistance from my deputy cook. After a ‘serious’ consultation, we decided the leftovers will go into buns.

All in all, it was rather good. The buns were rich and soft and the red bean takes on a new perspective. From a Chinese style, now it goes Japanese. 

Red bean paste for all seasons. How about that ?

Makes 9 medium sized buns

Ingredients:
½  cup  milk
2.5 fl oz whipping cream
1 medium egg 
½  tsp salt
3 T sugar
1.5 T milk powder
2 cups bread flour
1.5 tsp instant yeast

milk for brushing, pre-bake
butter for glacing post bake, room temperature

9 x 25g of red bean paste

Method:

Mix the dry ingredients in a mixing bowl. In the bread machine, pour in milk, whipping cream, egg and top off with dry ingredients. 

Use the dough function of the bread machine. The cycle takes 1.5 hours.

Remove risen dough from the bread machine. Knead to remove the air pockets. Let it sit for 1 hour on the worktop, covered.

Make out 9 equal sized buns.

Wrap in the leftover red bean paste.

Leave it to rest, 10 min.

Meanwhile preheat the oven to 210 C.

Just before baking, brush the buns with milk.

Bake in the preheated oven at 210C for 12 minutes or until the buns are tan.

Remove the buns from the oven. Immediately brush the buns over with butter.

Cool well on a rack.