Saturday, January 31, 2009
Saturday, January 24, 2009
500gm Semi hard butter
300gm condensed milk
3tsp Rum flavour (I used Rum liquor)
150gm plain flour
1tsp Gingerbread spice (I used cinnamon)
20 egg yolks
200gm sugar (I used 190gm)
2tsp SP (I omit this)
10 egg whites
50gm sugar (I used 40gm)
1/4 tsp cream of tartar
Preheat oven to 200c. Placed a 9 inches square tin before greasing and lining paper (paper lining only applicable to the bottom of tin) and warm up the tin.
1) Cream butter, condensed milk and rum flavour at medium speed for abt 5 mins until creamy. Add in the flour and ginger spice. Mix well and set aside.
2) Whisk egg yolks, sugar and SP at max speed until thick and add in (1) * Fold 1/3 of egg yolk batters into (1). Ensure they are well cooperate with (1) before adding another 1/3.
3) Whisk egg whites, sugar and cream of tartar at max speed until stiff
4) Fold 1/3 of the egg whites into (2) and continue the process of folding the rest of whites.
5) Remove hot tin from oven and lay paper at the bottom of tin. Spread a small amt of batter into tin
6) If you are using a 9 inches tin then pour 100gm of batter at every layer. But if you are using 10 inches square tin the batter should be 130gm. You will need to weigh the batter to ensure every layer is even. (This is the tedious one)
7) Used top and bottom heat for first layer and placed the tin at middle rack. Baked the first layer for about 5-7 mins till golden brown
8) Adjust the temp to 240c and used only top heat to bake the subsequent layers. Each layer took about 2.5-4mins to bake.
* For ovens that do not allow the setting of top heat only, place a baking tray filled with water and placed at the bottom of the oven.
* Lapis stored at room temperature can last for abt 4-5 days. If chiller, it can be stored for a month
* My instructor did told me that oven with fan is not suitable to bake this Lapis. But I managed to do it!
Monday, January 19, 2009
250gm butter (Soft)
1 tsp vanilla essence
350gm plain flour
20gm custard powder
25gm milk powder
pinch of salt
1) Cream butter and egg till creamy
2) Add vanilla essence into (1)
3) Sieved all the powder ingredients and pour into (2)
4) Mixed to form a dough. Do not over mix in order to have melt in the mouth effect. Use a cling wrap and placed in the chiller for 15mins or more.
5) Baked at 170c for 17mins
Ingredients (yield a 9' round cake and bake at 160c for 35mins)
100 sugar (I reduce to 80gm)
100gm plain flour
200gm fresh cream
12gm instant jelly
80gm sugar (I reduce to 60gm)
Some fruits i.e strawberry, peaches & kiwi
1) Whisk eggs at a max speed for 6-7 mins till stiff (batter turn light yellow and thick)
2) Fold in sifted flour (do not over mix)
3) Add in warm melted butter. Mix well till batter is shiny
4) Pour into grease baking tin and baked for 35mins
5) Remove cake from tin and allow it to cool
6) Cut cake into 3 layers
7) Whisk fresh cream at medium speed till stiff (I add strawberry paste into whipped cream)
8) Spread cream all over the layers of cake and line the side with plastic sheet. Alternatively can use a loose base tin but must ensure the top layer is well covered by cream else jelly will flow to the base
9) Decorate with fruits. Leave in fridge to set
10) Prepare the instant jelly by mixing water, sugar and instant jelly and bring to boil. Stirring it continously.
11) Remove from heat and stir to cool, once it turn cold it will solidify and curdy so ensure it is still at the liquid stage when pouring.
12) Leave cake to set in chiller
Friday, January 16, 2009
Mixed/Fresh fruits Flan
This is the 2nd cake we baked. The blueberry lightweight cake. Using chiffon sponge base, the instructor show us 2 'designs' i.e Burger and spiral. All uses a 1cm plain nozzle to pipe. For burger, the batter is baked at middle rack of oven while spiral (pipe @ 4 rounds and yield a bigger cake) is at the top rack. Reason being the spiral cake need to be fold into half immediately after baked and to avoid the base being over baked and cracked during folding. Hence it is placed at the top rack.
Blueberry lightweight cake
Wednesday, January 14, 2009
Monday, January 5, 2009
Saturday, January 3, 2009
Got this recipe frm YJ. This is the 2nd time I tried baking it. Better then the first time but still need lots of improvement. My 3 rascals like it very much esp I spread it with Nutella.
Thanks YJ for this easy recipe and her free trial lesson.