Thursday, September 25, 2014

Non Bake Nutella Longan Cheesecake


Serves 6

 

Ingredients

45 g finely ground graham cracker crumbs

30 g butter

30 g white sugar

170 g cream cheese

50 g white sugar

20 ml lemon juice

90 ml heavy whipping cream, whipped

50 g nutella

60 g longans

Method

In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.  
Press into a 6 inch springform pan. Place in refrigerator until ready for use.

In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.

Whip cream, and fold into cream cheese mixture.

Spread into pan.

Top with canned longans.  Freeze for 1 hour, covered with foil.

Place in refrigerator 30 minutes before serving

Monday, September 22, 2014

Eggless Tiramisu Recipe




makes one 9"x 6" Glass Tray

24 pcs Italian ladyfinger biscuits
2 tbsp cocoa powder

(A) Cream mixture
 250 grams mascarpone cheese
 1 tbsp vanilla bean paste
2 tbsp caster sugar (50g)
3 tbsp kahlua or Baileys (may be omitted if you'd like)
2 tbsp thickened cream (250ml) **Whipped till soft peaks**

(B) Coffee solution for dipping ladyfingers biscuits
 3 tbsp instant coffee mix in 150ml hot water
 3 tbsp of coffee liquor such as kahlua/ Baileys
OR
 3 tbsp cocoa powder in 150ml hot water

Method

Have the coffee granules ready in a bowl shallow enough for dipping the ladies' fingers.

Add in the hot water (from B) as well as liquor and mix well. Set aside. 
  
Add all the ingredients in A together in a bowl.

Mix well till well combined.

Dip the ladies' fingers into the coffee mixture.

Coat the other side.

 As quickly as you can, remove them from the bowl. (This is especially so for brands of ladies' fingers that soften really quickly)

Line the ladies' fingers in the dish.

Layer with 1/2 of the cheese mixture. 

Spread well.

Sift a layer of cocoa powder on top of the cheese.
 
Repeat steps for second layer. You may pour the excess coffee mixture (if any) from the sides of the bowl to allow the ladies' fingers to soak them up. 

Dust with another layer of cocoa powder and refrigerate for 6 hours or overnight before serving chilled!

American Sponge Cake - Oil-less Chiffon Cake






Ingredients


3 large eggs, separated
1 cup (50 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (100 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1 tablespoon water / milk
Zest of a lemon  or orange (outer skin)
3/4 teaspoon cream of tartar

Method



  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.   
  2. Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes). 
  3. Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside. 
  4. Place the egg yolks and 2/3 cup (135 grams) of the sugar in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer). Beat on high speed until they are thick, fluffy and light colored (when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon). Then beat in the vanilla extract, water, and lemon zest. Set aside while you beat the egg whites.  
  5. In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/3 cup (65 grams) of sugar and continue beating until the egg whites are shiny and just form stiff peaks.  
  6. Next, sift the flour mixture over the beaten egg yolks (about one third of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. (Do not over mix the batter or it will deflate.) Pour the batter into the tube pan, smoothing the top. 
  7. Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately invert the pan  (turn upside down) and suspend it by placing the inner tube on the top of a flat topped glass or bowl. Allow the cake to cool completely before unmolding (about one hour).
  8. Run a flat metal spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Run the spatula along the bottom and center core of the pan. Invert the cake onto a greased wire rack. The cake can be served plain with a dusting of powdered sugar or with fresh fruit and softly whipped cream. This cake can be covered and stored  for a few days, or it can be frozen.

Serves about 10 people.

Butter Buns (with Tips on making fresh buns for breakfast)

To make these butter buns, it’s pretty straight forward and simple. Just knead all ingredients into a dough. The trick to get soft and fluffy texture you’re after is that make sure your dough passes the membrane test (aka windowpane test).

Prep time: 30 mins
Cook time: 20 mins
Yield: 8 buns (Prepare an 8-inch round baking tin)

Ingredients:

  • 250 gm bread flour
  • 25 gm cake flour
  • 5 gm instant dry yeast
  • 15 gm milk powder
  • 40 gm caster sugar
  • 1/2 tsp salt
  • 100 ml water, about 36C/97F
  • 80 ml milk, about 36C/97F
  • 40 gm butter, softened at room temperature
  • whisked egg, for egg wash
Method:
  1. Mix all ingredients (except butter) in a bread maker or knead by hand. I used my stand mixer this time. When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof until it's doubled in size, about 1 hour.
  2. Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin (shown as above picture). Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
  3. About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.
Notes:
  • The texture of these butter buns is wonderfully soft and fluffy. The leftovers can be kept soft overnight. Just reheat them with your oven and they taste like those fresh from oven.
  • Don’t have time to knead the dough but you still want fresh buns for breakfast? Here’s a workaround. Make the buns the night before, up to the point where they're shaped and put in the tin for the 2nd round of proofing. Wait until the dough has risen halfway, almost touching one another. Yet don’t wait until they are fully risen. Cover with lightly greased plastic wrap, and refrigerate. The next morning, remove the buns from the fridge, and let warm and rise, keeping them covered, for an hour or so. Remove the plastic wrap and bake the buns as instructed in step 3.
©2008-2013 Christine's Recipes - http://en.christinesrecipes.com/

Wednesday, September 17, 2014

Cotton Soft Bun

(Just 10mins baking)

Ingredients -
440g plain flour (all purpose flour) into 2 portions - 140g, 300g
1 full egg
1/2 tsp salt
2 tbsp fine sugar
2 tbsp active dry yeast
100ml oil
300ml warm water (microwave 20secs)

Steps -
Preheat oven (200 degree Celsius)
1. In a mixer bowl, combine the warm water, oil, yeast & sugar. Place aside & allow the yeast to be activated 15mins.
2. Add 140g flour, salt and egg into the activated yeast mixture using a dough hook. 3. Then add remaining 300g flour slowly in n knead till dough is smooth.
4. Then shape the dough accordingly to your preferred size or abt 10 portions n place it in your baking tray. Let the dough rest in a warm area for ten mins.
5. Punch the center of each dough, roll them out n add filling n seal/shape it.
*Omit this step if you want it plain.
6. Let it rest in warm area again for another ten mins.
7. Bake in 200degree Celsius for 10 mins or until top turn golden brown.

Cream Cheese Chiffon Cake




Ingredients & Method


Mixture A - melt over hot water pan and stir to mix well.  Set aside.
50 gm cream cheese
20 gm butter 

Mixture B - mix well and make a well in the centre.
65 gm cake flour
2 tbsp castor sugar
1/4 tsp salt

Mixture C - pour into well of Mixture B and whisk till smooth.  Set aside.
4 large egg yolks
50 ml milk

Mixture D - In a very dry and clean bowl, whisk all till stiff peaks.  Set aside.
4 large egg white
1/4 tsp cream of tartar
3 tbsp caster sugar

  • Fold in 1/3 of Mixture D into the  till well combined.  Then fold into the balance egg white mixture.  Fold till mixtures are well combined.  
  • Pour into 7" chiffon pan and bake in preheated oven at 170 degrees C for 30-35 minutes on lower rack.
  • Remove from oven and immediately invert pan to cool cake before removing from pan.

Tuesday, September 16, 2014

Cream Cheese Pound Cake

 


Ingredients



  • 1 1/2 cups (195 grams) all purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups (170 grams) unsalted butter, room temperature
  • 4 ounce (113 grams) package cream cheese, room temperature
  • 1 2/3 cups (275 grams) granulated white sugar
  • 1 1/2 teaspoons pure vanilla extract
  • Zest (outer skin) of one lemon or orange (optional)
  • 3 large eggs, room temperature

Method

  1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven.
  2. Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and salt. 
  4. In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. 
  5. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). 
  6. Add the vanilla and lemon zest and beat until incorporated. 
  7. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. 
  8. Add the flour mixture, in three additions, and mix just until incorporated. 
  9. Pour the batter into the prepared pan and smooth the top. 
  10. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
 
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set. Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.

Variations:
You may replace cream cheese with whipping cream for a velvety texture.

Creme caramel

 Creme caramel

Ingredients

  • 1 1/4 cups caster sugar
  • 300ml thickened cream
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 6 eggs

Method 


Step 1 
Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

Step 2
Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

Step 3
Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.

Step 4
Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

Tuesday, September 9, 2014

Easy Chiffon Cake

 Seriously Simple, Just Mix! Chiffon Cake ♪

Ingredients (17cm diameter chiffon cake tin)


4 Eggs
50g Cake Flour
90g Sugar
40ml Vegetable Oil
70ml Milk

Method

  • Preheat your oven to 355°F/180°C.
  • Sift the cake flour.
  • Break four eggs into a bowl, beat, and add all of the sugar.
  • Mix sugar and eggs together with a hand mixer. If you can control the speed, put it on the highest setting and mix for 15 minutes.
  • If you were mixing on high, mix it for another 10 minutes on medium, and then turn it down to low.
  • While mixing on low speed, take the sifted flour and add in two parts. Make sure that there are no powdery bits left as you mix. Mixing for about a minute is OK.
  • Pour the batter into a chiffon cake tin.
  • Ensure that the batter gets into all the parts of the mould. This is so that the batter will rise evenly when it's baking.
  • Lift the tin up about 10 cm and tap it a few times on the counter to get rid of trapped bubbles in the batter. As shown in the picture, you can also use a spatula to smooth out the bubbles.
  • Bake for 30 to 40 minutes. Do not open the oven door until the baking is finished. This is essential.
  • If you have a small oven, your cake will burn, so after you've put in your cake at 355°F/180°C, turn down the heat to 320°F/160°C. Again, under no circumstances should you open the door.
  • After the cake has finished baking, drop it onto the table from about 10 cm to prevent shrinking. After that, let the cake cool upside down as shown in the photo.
  • After it has cooled completely, remove the tin. Our simple cake is finished!
  • ♪Baking hint: If the cake seems like it will burn, turn down the heat to 285°F/140°C. However, the baking time must absolutely be more than 40 minutes, and under no circumstances should you open the oven door.
    Actually, you can use this batter to make a sponge cake or a roll cake too. A spongecake should be baked for 20 to 30 minutes, and a roll cake for 10 to 15 minutes.

    Thursday, August 28, 2014

    Colourful Snowskin Mooncakes 彩色冰皮月饼



    3 different ingredient lists... Will try all 3 and see difference.


    Ingredients:

    makes about 8 pieces

    38g Koh hun (cooked glutinous rice flour) 糕粉
    38g Icing sugar糖粉 13g Shortening白油 45g Iced Cold water冷水
    30g roasted glutinous rice flour (Gao Fen)
    30g icing sugar
    10g shortening
    36g cold water
    Food coloring - optional

    makes about 6 pieces
    10g    Kao fen (糕粉-cooked glutinous rice flour) 46g  Snowskin flour ( KCT Pinpe Premix Powder ) 10g    Icing sugar (sifted) 9g    Crisco/shortening 60g Water
    some extra kao fen for dusting
    White lotus paste filing

    Method
    1. Weigh lotus paste of 20g each. Shape into rounds and set aside. 2. Sieve koh fun and icing sugar into a big bowl. Rub in the shortening and add in iced water, mix to form a dough. Remove and roll into a long strip. Scale at 15g each and roll into rounds. Flatten and wrap in lotus paste balls. 3. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.

    Wednesday, August 20, 2014

    Homemade Nama Chocolate

     
    Nama Chocolate
     
     
    Serves: About 36 perfect squares + uneven squares
     

    Ingredients

    • 400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste.
    • 200 ml fresh cream (heavy whipping cream)
    • Liqueur of your choice (optional)
    • Cocoa powder to coat the chocolate

    Instructions

    1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
    2. Line an 8" x 8" (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
    3. Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
    4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
    5. Pour the mixture into the prepared baking dish. Smooth the surface (which I forgot) and refrigerate until firm, about 4-5 hours (or overnight).
    6. Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
    7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

    IMPORTANT: PLEASE READ BEFORE MAKING!

    Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.

    The ratio of heavy whipping cream (ml) and chocolate (gram) should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is not the same.

    TROUBLESHOOTING:

    The two most common problems of working with chocolate are separating and seizing.

    1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F). When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.

    2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.

    To learn more details and how to fix the overheated or seized chocolate, please read HERE.

    Soufflé Japanese Cheesecake 日式舒芙蕾芝士蛋糕

    Credits: AnncooJournal
    Step by step video guidance by Ochikeron 

    Ingredients:

    125g Cream cheese, room temperature
    120g White chocolate (Meiji brand)
    3 Cold Eggs, 70g each
    1/2 tbsp Lemon juice and zest of half lemon

    Method:

    • Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
    • Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
    • Preheat oven to 170 degrees C.
    • Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
    • Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
    • Whisk egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
    • Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
    • Drop the pan lightly on the counter top to release the air bubbles out of the batter.
    • Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
    • Leave the cake to cool completely before removing from the cake pan.
    • Chill the cake before consuming (about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.




         材料:
         125克  奶油奶酪 (温室中待软化)
         三粒    冷鸡蛋,越一粒70克
         120克  白巧克力
         1/2 汤匙  柠檬汁和半粒的柠檬屑

         做法:
    • 烤箱预热至170度。准备1个7寸圆形烤盘,旁边抹油,底部铺上油纸。
    • 蛋白与蛋黄分开。把蛋白收藏在冰箱里,待用。
    • 白巧克力以隔水式融化,加入已软化的奶油奶酪,用蛋抽搅拌均匀至滑。
    • 把乳酪糊离开隔水,加入鸡蛋,柠檬汁和柠檬屑,搅拌均匀。
    • 从冰箱拿出蛋白,打致硬性发泡,先将1/3打发的蛋白加入乳酪糊,用刮刀拌匀,然后再加入剩余的蛋白用刮刀完全快速拌匀,倒入烤盘中,在桌面上轻敲几下,震出气泡。
    • 用水谷去方式170度先烘烤15分钟,之后以160度烘烤15分钟,烤好后,把蛋糕留在炉里闷15分钟。
    • 拿出蛋糕待凉脱模,把蛋糕收入冰箱,大约两三个小时即可享用。然后撒上糖粉或按个人喜欢装饰表面。

    Cook dough Method Chiffon Cake

    Ingredients:
    2 large eggs
    25g non-flavoured oil
    100g yogurt
    35g cake flour
    25g sugar

    Instructions:
    1. Preheat oven to 150deg C and prepare a clean 16cm/6" chiffon tin.
    2. Place the oil 25g and yogurt 100g in a mixing bowl over simmering water.  Stir well till warm.  Remove bowl from heat.
    3. Add in the cake flour 35g.  Fold in gently do not over mix.
    4. Separate yolks from whites.  Whisk yolks till pale and creamy.
    5. Gently fold into the flour mixture.  Set aside and cover. 
    6. Whisk the whites till foamy.  Add in cream of tartar and whisk in medium high speed.  Add in the 25g sugar in 2 additions, then turn to low speed and whisk until medium stiff peak.
    7. Scoop 1 tablespoon whites into yolk batter.  Mix well gently.
    8. Add whites into yolk batter in 2 additions and fold gently.
    9. Bake at 150deg C till done.
     
    模具:6寸中空模
    材料:
    蛋黄 x 2
    糖 x 10
    植物油 x 40
    鲜橙汁 x 60
    低筋面粉 x 50
    蛋白 x 2
    糖 x 30
    塔塔粉 x 1g
    做法:
    1. 将糖、植物油、班兰汁煮至微热(用手摸感觉微烫即可),然后马上倒入过筛后的低筋面粉搅拌。
    2. 将蛋黄倒入面团,快速搅拌以免蛋液被烫熟。
    3. 将蛋白加入塔塔粉和分三次加入糖,打至硬性发泡。
    4. 取1/3的蛋白霜与蛋黄糊混合,然后将蛋黄糊倒入剩余的蛋白霜内混合均匀后,倒入模具。
    5. 160度烤45-50分钟。若是太空锅则是80度烤25分钟。
    6. 烤好后马上倒扣待凉即可脱模。

    Orange Chiffon
    材料:
    蛋黄 4个
    鲜橙汁+淡奶 = 92克
    奶油 40克
      特幼粉 70克
    橙皮屑 (一粒橙)

    蛋白 4个
    塔塔粉 1/4茶匙
    细砂糖 75克

    做法:

    1)把
    鲜橙汁+淡奶和奶油加热至奶油溶化,加入橙皮屑搅拌,然后乘热将特幼粉拌入,再慢慢倒入蛋黄拌匀。
    2)蛋白打至湿性发泡,然后分次加入之前的香橙面糊里
    搅拌均匀。
    3)烤箱预热180度,烘烤大约40分钟。

        (烤箱热度与时间只供于参考,我用170度烤43分钟)
    4)烘烤后,立刻取出倒扣,待完全凉后才脱模享用

    French Macarons with SBMC Filling


    Ingredients:

    40g almond powder
    65g icing sugar
    15g castor sugar
    1 medium size white egg


    Directions


    1. Line a baking sheet with a silicone baking mat.
    2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
    3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
    4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
    5. Preheat oven to 285 degrees F (140 degrees C).
    6. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
     Yield 20 standard size circles = 10 macarons 



    For other fillings:
    Salted Caramel

    Cream Cheese


    Hazelnut Macarons

    INGREDIENTS
    100g toasted skinned hazelnuts
    117g confectioners' sugar
    2 large egg whites, room temperature
    53g granulated sugar

    FILLING
    1/4 cup heavy cream
    1 1/2 ounces finely chopped bittersweet chocolate
    1/2 tablespoon unsalted butter
    3 tablespoons Nutella spread


    Instructions

    Place the powdered sugar and ground hazelnut in a food processor and buzz for about a minute, until a very fine powder forms.
    Sift into a bowl, to make sure there are no lumps and whisk briskly to lighten the mixture. Set aside.
    Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. (You can add a pinch of cream of tartar) Beat on high till medium peaks. Slowly add the sugar and continue to beat until whites are glossy and holding medium stiff peaks. Our instructor told us this is the time you should add your color, but keep in mind that the color would lighten when you add the nut flour-sugar mix, so keep it a shade or two darker than what you would like.
    Add one third of hazelnut flour-sugar mix, salt and fold to combine. Repeat with two more additions. Fold till all the ingredients are incorporated.
    Place the mixture into a pastry bag fitted with a medium round tip (tips 802-804 would do).
    Pipe 1-2 inch rounds about 1.5 inches apart on parchment or silpat lined baking sheet. Once piped, tap the bottom of the pan a few times to flatten the tops and even out the surface.
    Preheat oven to 300F ( I preheated to 290 and baked a little longer) Let trays sit for 20 minutes or more until until the tops of the macarons form a slight skin.
    Place in a preheated oven and bake for 10-12 minutes ( I baked for about 15-18 minutes) or until set (the bottoms should be set enough to just lift from the parchment with a centre that is still slightly moist). I also baked with a wooden spoon in the oven door to keep the door slightly ajar and reduce possible humidity.Remove trays from oven and let cool completely before removing. Pair according to similar sized and keep aside.

    Biscoitos de Maizena - Cornstarch Cookie


    Ingredients:


    2 cups (280g) cornstarch 1 cup (200g) granulated sugar 1 egg 1/2 teaspoon pure vanilla extract 3/4 cup (172g) salted butter, room temperature



    Preparation:

    1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
    2. Using your mixer on low speed, combine cornstarch, sugar, egg, vanilla extract, and butter until well combined. 
    3. Let the dough sit approximately 10 to 15 minutes before cranking and twisting the cookie dough, forming desired shapes, onto cookie sheets about 1-inch apart. 
    4. Bake the cookies on the center rack of the oven for approximately 7 to 10 minutes depending on the size of your cookies. Remove from oven.

    The cookies are very fragile when hot. Let them cool slightly before removing form the cookie sheet.

    Yields 3 dozen cookies.

    Tuesday, August 19, 2014

    Dulce De Leche - Salted Caramel Sauce

    Ingredients:

    • 1 cup (200g) granulated sugar
    • 6 Tablespoons (90g) salted butter, cut up into small pieces
    • 1/2 cup (120ml) heavy cream *35-40% fat*
    • 1 teaspoon sea salt

    Instructions
    1. In a 2 to 3 quart saucepan, melt the sugar over medium-high heat. Lots of recipes call for you to stir until all the sugar is melted, but, for me, I get better, more consistent results on my induction stove if I just let it be and swirl the pan frequently.
    2. Once all the sugar has melted watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted.
    3. Remove pan from the heat and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively again, so be careful but stand your ground.
    4. Whisk until all the cream is incorporated and then whisk in the fleur de sel *sea salt*.
    5. Set the sauce aside to cool for 15 minutes prior to pouring it into a glass jar to cool completely.
    6. You can refrigerate the sauce for up to 2 weeks, but you will need to warm it before using. I gently heated mine in a saucepot with warm water or at 5 second intervals in the microwave. 
    You may freeze any unused portion in freezer up to 3 months.

    Thursday, August 14, 2014

    Simple Chocolate Cake


    Ingredients:
    100g Hersey semi-sweet chocolate chips
    180g Calbury white chocolate bar
    3 eggs
    1 tsp vanilla essence
    62g Top flour *you can use cake/plain/cake mix to replace*





    Makes 8 mini cupcakes

    Method:

    1. Preheat oven at 180 deg C and prepare a oven-proof bowl and a oven proof tray.
    2. Melt both all chocolate under simmering hot water.
    3. Mix in flour till completely incorporated.  Add vanilla essence.
    4. In a separate bowl, whisk 3 eggs till pale and creamy.
    5. Gently fold in 1/3 egg mixture and mix till well incorporated.  Fold in another 1/3 and mix well.  Final fold in balance egg mixture and just stir till can't see any more eggs.  **Do not overmix**
    6. Use an ice-cream scoop to scoop the batter into the cupcake case.  One full scoop per case.  It will fill batter till half filled.  Do not over-fill.  Effect is meant to be flat surface so that you can pipe cream cheese frosting inside the cake.

     Melt both white & dark chocolate together.

     Beat egg whites till pale and creamy

    Water Bath


    Cream Cheese Frosting
    Ingredients:
    20g butter, soft
    50g cream cheese, at room temperature
    100g icing sugar, sifted
    Method:

    1. Semi-melt the butter.  Thoroughly whisk the butter until no lumps remain. Whisk in your cream cheese, again until no lumps remain.
    2. Prepare your icing sugar, and then sieve it in to the cream cheese mixture.
    3. When all the icing sugar is incorporated, transfer frosting to a piping bag pre-loaded with a normal round wilton tip.

    Poke the tip into the middle of the cake as deep as you can, squeeze the frosting inside and gently pull out the tip.



    Gently Pipe some frosting on top of the cake to cover the hole.  This is how the inside will look like.