Tuesday, March 31, 2009

Chocolate Mayonnaise Cake

Yap...the cake is bake with Chocolate + Mayonnaise!!! Found the recipe from a VCD & book bought about a year back. Weird combination right? But thought just give it a try. No egg was used. All ingredients simply mix using hand whisk. Don't think I will bake this again! The taste is not to my liking.

Mango Mousse Cake

Giant is having offer on the Honey Mango..going at 2 pcs for less then $2. Hence I decided to whip up a Mango Mousse cake on Sunday! I miss this lesson during my baking course. Hence I solely depend on what the recipe states! Can see the side of the cake did not cover the cake fully?? Taste wise...well accepted by my testers (rascals & neighbours)!!!!

Kueh Lapis

My Sil asked me if I can teach her how to make Kueh Lapis over the weekend. While at my home, I realised that she bought the wrong type of milk. Instead of condense milk, she brought along with her the evaporated milk. Lucky my neighbour came to my rescue and I borrow a can from her....when I was happily opening up the can, I realised that I have misplaced my bottle of cinnamon spice...how??? I tried my luck by calling PY hoping she have some but too bad she don't have either......then I recall my instructor is conducting class nearby. Without much delay I quickly asked J to send me to the CC and bought the gingerbread spice from him. Thanks to J! Though not too smooth sailing during the preparation phase.....Phew....both of us managed to finish the kueh after 3 hours in the kitchen! But the result is satisfying. I hope my Sil have pick up some baking skill!


Other then making Lapis, I decided to make her a swissroll. Hmm...not too sure what went wrong but I find the texture kind of weird!! But still edible! Oh...must mentioned about the box...this was lugged back by PY fromThailand! Thanks to PY!!!

New Toy

Bought this from a BP at SMH about few weeks ago @$22. Don't know when I will get the chance to use it. Can make name imprints on it. Should be fun!

Saturday, March 28, 2009

Minnie Mouse

About the rascals......

Introducing my 3 rascals......

Baking Lesson: Tiramisu Cream Cake


I like the side decor. Sweet with the dots!

Baking Lesson: Durian Fudge Cake


This durian fudge/Mousse cake is yummy!!!

Sweet Bread

Got this recipe from Baking Mum. Very soft bread even till the next day.

Wednesday, March 18, 2009

Baking Lesson: Mocha Fudge Cake


Matcha / Green Tea Chiffon

Its either you like or hate this cos of the matcha powder. My rascals love it.

Matcha / Green Tea Chiffon

Set A
70gm milk
1 1/2 tbsp matcha green tea powder

Set B
40gm milk
30gm corn oil

Set C
90gm plain flour

Set D
4 egg yolks

Set E
4 egg whites
80gm sugar
1/8 tsp cream of tar tar (optional)

Method

Tuesday, March 17, 2009

Tang Zhong UFO Buns

My CC Class UFO buns did not make use of the Tang Zhong mixture. When I chance upon this recipe which is meant for another bread, I decided to do an experiment on it. The bread is verrrry soft and I have difficulty wrapping the custard in the dough. Think this bread can go 'kosong'. As for the crust, I decided not to add too much butter (I used only 30gm) as a result, it don't have the melting effect that cover the whole bun.

Tang Zhong UFO buns

Set A (For making Tang Zhong)
15gm bread flour
80gm water

Set B (For making the main dough)
200gm bread flour
40gm brown sugar
1/4 tsp salt
20gm water
3gm Instant yeast
50gm milk

Set C
15gm unsalted butter

Set D (For custard filling-Optional)
1 egg yolk
20gm sugar
7gm plain flour
100gm milk
drops of vanilla essence

Set E (For crust)
50gm soft butter
35gm brown sugar
15gm egg
50gm plain flour
1/2 tbsp instant coffee
some almond

Method
1) Prepare Set A and set aside for an hr in the fridge by mixing the flour and water and cook in low fire till thicken. Cool before placing in the fridge. Rest for at least an hr before use.

2) Mix (1) into Set B (except butter) and mixed into a smooth dough. Add butter after dough is smooth. Beat at low speed for butter to be mixed into the dough. Increase the speed and beat till shiny and do the window test.

3) Cover the dough with cling wrap and rest in a warm place for 80mins

4) Prepare the custard filling. Cream egg yolk and sugar till creamy or turn pale. Add flour and mix well. Pour warm milk to mix. Sieve the mixture and bring to boil using low fire. Add vanilla essence and turn off fire when mixture become curdy. Cool for later use.

5) Weight the dough and divide into @ 8 pcs. Weight of each dough depend on the overall weight after the 1st proving.

6) Rest cut dough for 10-15mins. Shape and fill with custard. Rest dough again for 2nd proving @ 25mins or when dough double its size

7) Prepare Set E. Cream butter and brown sugar till creamy add egg and mix well. Add instant coffee powder and plain flour. Mix well and set aside.

8) Pipe (7) on the proved dough and spinkle almond. Baked at 200c (Oven should be warm up for at least 15mins before use) for 13-15mins.

Pandan Kaya Swiss Roll

Baked this for mum, sis & 33 for snack. This time round, I allowed the cake to cool down slightly before rolling and the skin is intact. Using the same recipe as per previous attempt. http://fatmumbaking.blogspot.com/2009/01/blueberry-pandan-roll.html

Saturday, March 14, 2009

Baking Lesson: Royal Charlotte Cake

Baking Lesson: Walnut Cinnamon Roll

Surprisingly the fragrance from this bread don't come from the cinnamon but the black sugar which have melted. This bread smell and taste heavenly.

Other then spreading black sugar, an alternative will be chocolate chips and raisins. However, cube butter is not used instead spread the rolled dough with soft butter and sprinkle generously with chips & raisins.

Friday, March 13, 2009

More Buns

After knowing how the texture of the dough should be like, I embark on my bun making project again. After the 1st proving, I cut the dough to 30gm each. Size is just right.

Sunday, March 8, 2009

Mini Buns


Am trying out bread making. Notice everytime I made bread, it sure rain!!! No choice but to make use of the microwave and placed 2 cups of hot water to fasten up the process. This time round the bread texture is even softer then the previous one. Filled it with pork floss and ham/cheese. I make use of the chiffon pan to make the floss bun.

Tuesday, March 3, 2009

Double Berries Cake


Double Berries Cake

Sunday, March 1, 2009

Blueberry Chiffon

Blueberry Chiffon

Passion Fruit Chiffon


Passion Fruit Chiffon