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Thursday, May 31, 2012

Custard Hokkaido Chiffon Cupcakes

Ini cake yang lagi ngetrend belakangan ini. Pertama lihat cake ini di bakery dekat rumah. Kelihatannya cake ini sangat lembut dan fluffy kayak snow gitu. Beberapa hari yang lalu lihat Rima juga buat cake ini, jadi termotivasi pengen buat juga. Kali ini coba resep dari Suzette. Thanks to Suzette for sharing this recipe.

Thursday, May 24, 2012

Strawberry Cheesecake

Strawberry Cheesecake
adapted from Kiwifruit Cheesecake by Alex Goh

Ingredients :

Vanilla Sponge cake, recipe here.

Filling :
A. 250 gr Cream Cheese
       20 gr Sugar

B.     2 Egg yolks
     200 gr Strawberry puree
       25 gr sugar

C.      2 tbsp Gelatine
        60 gr water

D. 150 gr Whip Topping cream, whipped.

Method :
1. Cream (A) until light and smooth.
2. Cook (B) over double-boiler until light and fluffy. Stir constantly.
3. Premix (C) and place over double-boiler and stir until gelatine dissolves. Add it into (B) and mix untill well combined.
4. Place it in a bath of cold water to cool it down to room temperature. Add it into (A) and mix until well blended. Fold in (D) and mix until well blended.
5. Line mould with sponge cake sheet. Pour the cheese filling onto it and top with another piece of sponge sheet. Refrigerate it for 4 hours or until set.
6. Unmold the cake and dust the top with cocoa powder. Cut into slices.

Monday, May 21, 2012

Macarons ( David Lebovits)

Chocolate Macarons
Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz

Chocolate Macaron Batter:

100 gr icing sugar
 50 gr ground almonds
 25 gr unsweetened Dutch-process cocoa powder
  2 large egg whites ( about 36 gr each), at room temperature
 65 gr granulated sugar

Plain Macarons Batter :

125 gr icing sugar
 50 gr ground almonds
   2 large egg whites ( about 36 gr each), at room temperature
 65 gr granulated sugar

Filling :

125 ml Whipping Cream
125 gr bittersweet or semisweet chocolate, finely chopped
 15 gr unsalted butter, cut into small pieces

Method :

Preheat oven to 150ยบ C.

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 10-12 minutes. After 3 min, open the door oven  to let the hot air come out.

Let cool completely then remove from baking sheet.

Saturday, May 19, 2012

Super Moist Butter Cake

This is a super moist butter cake i've ever made also very soft in texture, thanks Wendy for sharing Mrs NgSK's recipe. I tried this recipe soon after I saw Wendy posted this butter cake in her blog. I added chocolate rice since my kids love chocolate.

Mrs NgSK's Vanilla Butter Cake
Recipe source: Mrs Ng SK


230 gr salted butter, softened (cool at 18-20C, not glossy) ---> i use 250 gr
200 gr eggs, no shell (4 grade B eggs)
 50 gr + 150 gr sugar
200 gr self raising flour, sifted.
 60 ml milk
  1 vanilla bean, seeds scraped (or 1 tsp vanilla extract) ---> i use Madagascar vanilla paste
100 gr chocolate rice

Method :

1. Preheat oven at 150C (conventional). Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity)Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy (KW speed 3). Put in vanilla paste and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD. Add in chocolate rice.
6. Pour batter into pan and level.
7. Bake for 50 - 60 minutes or until skewer comes out clean. (I reduced to 130C for the last 10 minutes).

*Note: I did step 2 and 3 simultaneously. Butter in the stand mixer and egg whites with the hand mixer.

Monday, May 7, 2012

Yam Fritters ( Uyen )

I got this recipe from my friend Sutinna, only modified it a little bit. So yummy.....

Bahan :

500 gr Talas/ Yam, parut
1 cm Jahe
1/2 sdm Tauco
100 gr udang cincang
5 bj Bawang Putih
3 bj Bawang Merah
1 Egg
6 sdm Tapioca/ Sago Flour
1/2 sdt garam
1/2 sdt merica

Cara membuat :

1. Jahe, Tauco, Bw Putih & Bw Merah di blender halus.
2. Campur semua bahan dgn garpu.
3. Goreng dengan minyak panas hingga kecoklatan.
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