tag:blogger.com,1999:blog-90462649223487609872024-03-18T17:13:25.410+08:00Cakelets & DoiliesCakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-9046264922348760987.post-66003121655781118422019-01-28T18:08:00.000+08:002019-01-28T18:08:47.447+08:00Peanut Cookies - 5 Ingredients<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExJhVW9e-LzhJlwdJiGsb9ebTDrupiEB8k7nEr0kUHYFL9_0MIAZEjFHF157_CRIwbR1VJPR133efBFy5KblGCEqWsPatpzR-fOlx2pAVkUhBO9tNk7y5HIk4wYhe23oVabRMLCXtxmv5/s1600/peanutcookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExJhVW9e-LzhJlwdJiGsb9ebTDrupiEB8k7nEr0kUHYFL9_0MIAZEjFHF157_CRIwbR1VJPR133efBFy5KblGCEqWsPatpzR-fOlx2pAVkUhBO9tNk7y5HIk4wYhe23oVabRMLCXtxmv5/s1600/peanutcookies1.jpg" /></a></div>
<br />
Salty and sweet peanut balls that crumble and melt into a puddle of peanut butter in your mouth. Like eating peanut butter straight from the jar, the crunchy type. Dangerously moreish and only requires 5 ingredients.<br />
<br />
I like the 5 ingredients idea. The theory is that the fewer the ingredients, the easier it is to make. It also means less food waste. And it fits in my minimalist living resolution this year.<br />
<br />
Talking about resolutions. One of my resolutions last year was to update this space more often. Well that was a fail. Like my other 10 resolutions. ¯\_(ツ)_/¯ I will try harder this year. In case you haven't noticed, I have given this blog a makeover. It's about time anyway as the old design was starting to look tired. What do you think? Do you like my new blog layout?<br />
<br />
If I'm to split this blog into 3 categories, what should it be? I'm thinking maybe based on difficulty levels - easy, challenging, and time consuming?<br />
<br />
These peanut cookies fall under the easy category as the food processor does majority of the work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVb0GkLhuENAudPYpZGPBvZxx_HkQr2toS8x75Yc-q2pvyYSZcSKG22rOgf5bTCSN9P9_UwUFdVJ6_RUESsIDfGkO6wBmK2klUMe98-kPHY5ktdMYXbRrNgZXnIXRISjuHDLjbDCQ9WsI/s1600/peanutcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVb0GkLhuENAudPYpZGPBvZxx_HkQr2toS8x75Yc-q2pvyYSZcSKG22rOgf5bTCSN9P9_UwUFdVJ6_RUESsIDfGkO6wBmK2klUMe98-kPHY5ktdMYXbRrNgZXnIXRISjuHDLjbDCQ9WsI/s1600/peanutcookies2.jpg" /></a></div>
<br />
<br />
<b>Peanut Cookies - 5 Ingredients</b><br />
<i>Makes about 60</i><br />
<br />200 grams peanuts <i>- see note 1 below</i><br />
200 grams plain flour<br />
80 grams caster sugar<br />
1/4 teaspoon salt <i>- see note 1 below</i><br />
6 tablespoons macadamia oil (or peanut oil) <i>- you may require more oil. see note 2 below</i><br />
Roasted peanuts, halved for each cookie<br />
1 egg, lightly beaten for glazing<br />
<br />
<b>To make peanut cookies:</b><br />
Preheat oven to 170C conventional (or 150C fan-forced). Line a baking tray/sheet with baking paper.<br />
<br />
Place peanuts, plain flour, sugar and salt in food processor. Blitz until the peanuts have the same consistency as the flour (about 30 seconds).<br />
<br />
Add oil and pulse until it forms a dough. <i>See note 2 below.</i><br />
<br />
Scoop a tablespoon of dough, shape into a ball, and place onto the baking tray/sheet. Repeat until all the dough is used up.<br />
<br />
Gently press a peanut half on top of each cookie. Dip your finger into the egg, and lightly dab on each cookie.<br />
<br />
Bake for 15 minutes. Allow the cookies to cool completely on the tray. Store in airtight container.<br />
<br />
<blockquote class="tr_bq">
Note 1: Use raw (unsalted and unroasted) peanuts if possible as you can control the amount of salt that goes into the recipe. Salted roasted peanuts can be used in this recipe, just omit the salt in this case. Roast the raw peanuts in a preheated oven at 160C for 5-10 minutes or until golden. </blockquote>
<blockquote class="tr_bq">
Note 2: If the dough is too dry and not coming together, add more oil, a tablespoon at a time. I needed about 10 tablespoons of oil in total. The dough is ready when you can shape a tablespoon of dough into a ball without it falling apart.</blockquote>
Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com0tag:blogger.com,1999:blog-9046264922348760987.post-27424386902356684972018-04-21T12:48:00.002+08:002019-01-09T14:56:19.663+08:00Pear Caramel Chocolate Cake<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoSGYQU8V-sOCuQLPnqaDN1p1gm1hlX2x5awsvvDenJU3S3AjGiWRmtod1aDqdZBzq4TyMUSykuF6G5JVLqi1QSVNmX-hlDTd0FbX4YOs04b-bzP4amRmQK7SvefO_GuBNVZhpm4gG2ls/s1600/caramelpearcake1.jpg" data-original-width="800" data-original-height="1200" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSmvZhcrpkjN7bESYR_r5ZJkRi2C6bjBUOCFyR44PBfMZph6F-WwW9g6UoLDLVZU1MKa8ZznmZfnn-qGRn6GeV1H1BpuQRgNwyfaSbc3hqRY8VYo2HAA1JJ99z5CVYblKSo3Efdk2Ipej/s1600/caramelpearcake2.jpg" data-original-width="800" data-original-height="1200" /><br />
<a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2018%2F04%2Fpear-caramel-chocolate-cake.html&media=https%3A%2F%2F4.bp.blogspot.com%2F-MXK9DF44mDo%2FWtrAZ3--2HI%2FAAAAAAAAFJY%2FSYSY21I260YOosRBgXpyVKXyYQaAMCkDgCLcBGAs%2Fs1600%2Fcaramelpearcake1.jpg&description=Pear%20Caramel%20Chocolate%20Cake"></a><br />
<br />
If there is a cake for every season, I think this pear caramel chocolate cake is a strong contender for autumn. Maybe it's the golden caramel colour. It reminds me of yellow gold autumn leaves and russet brown bosc pears. I didn't use bosc pears for this cake though, but the packham which I trust for holding its shape when poached or saute. <br />
<br />
There are 6 components to this cake- chocolate sponge, vanilla syrup, caramelised pears, caramel sauce, caramel mousse and crushed caramel. The cake is fairly easy to make, especially if you work with caramel before.<br />
<br />
This is the type of cake I love to make and eat. It is light, and surprisingly with the amount of caramel in this cake, not overly sweet. And of course, we can't go wrong with the classic flavour combination of pear, caramel and chocolate.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xLtD8DAo6KqRP3Jmojd7X67oaJ_lekmFrKYx_ak0tQBz0tpli58dby9Ye-jzQ8DxS0ALUCT3b8gscN7-hp4Vqm-MiURYAvaDbvlLvb7ZX3s7XONMviqnkaPP2MslEuTNpTlAg7gtIcF0/s1600/caramelpearcake3.jpg" data-original-width="800" data-original-height="1200" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdpnYepA0vtMfGo7o2P_wAbuXlyVtISacTG0VhSEiTORDmk5Dr2uCqAgsbQkvkA8tp_xw3gepse3MSMe0aW0Ge3Lcwyw3P7Ku-zaGlLA0Wa-xpvO6SAoyAjrlq2t1f6peZ5RoGFFaOmP6/s1600/caramelpearcake4.jpg" data-original-width="800" data-original-height="1200" /><br />
<br />
<b>Pear Caramel Chocolate Cake</b><br />
<i>(adapted from <a href="https://www.amazon.com/Patisserie-Mastering-Fundamentals-French-Pastry/dp/0847839621">Patisserie by Christophe Felder</a>)</i><br />
<br />
Makes 15cm cake<br />
<br />
<u>Vanilla Syrup</u><br />
35ml water<br />
25 grams caster sugar<br />
1/2 teaspoon vanilla extract<br />
<br />
<b>To make vanilla syrup:</b><br />
Combine the water, sugar and vanilla extract in a small saucepan over medium heat, stirring until sugar dissolves, bring to a simmer for 1 minute. Remove from heat and set aside to allow to cool completely.<br />
<br />
<u>Chocolate Sponge Cake</u><br />
75 grams plain flour<br />
20 grams dutch-processed cocoa powder<br />
120 grams egg whites (about 4)<br />
60 grams caster sugar<br />
60 grams egg yolks (about 3)<br />
<br />
<b>To make chocolate sponge cake:</b><br />
Preheat oven to 160 degrees celcius fan-force. Line 2 baking trays with baking paper.<br />
<br />
Combine and sift flour and cocoa powder. Set aside.<br />
<br />
Using an electric mixer fitted with a whisk attachment, whisk the egg whites at medium speed until foamy. Gradually add sugar and whisk until stiff peaks form. Add egg yolks and whisk until combine, about 5 seconds.<br />
<br />
Remove bowl from mixer, and gently fold the flour and cocoa powder mixture into the egg mixture with a flexible spatula.<br />
<br />
Spoon the cake batter into a piping bag fitted with 1cm plain tip. Pipe half into 16cm circle on each of the prepared baking trays.<br />
<br />
Bake for 10-12 minutes, until just firm to touch. Transfer cakes to a rack to cool completely.<br />
<br />
<u>Caramelised Pears</u><br />
1 vanilla bean<br />
25 grams caster sugar<br />
300 grams peeled and diced pears (I used packham pears)<br />
<b><br />
</b> <b>To make caramelised pears:</b><br />
Split the vanilla beans lengthwise in half and scrape out the seeds.<br />
<br />
Place sugar in a small frypan or skillet over medium-high heat. Allow sugar to melt and turns a light amber colour. (Tip: when sugar starts to brown in spots, rather than stirring which cause crystallization, gently swirl the pan to even out the colour and keep the hot spot from burning.)<br />
<br />
Add the pears and vanilla beans and seeds and cook, stirring until tender and caramelised on all sides, about 5 minutes. (Tip: you might find that the caramel will seize up when you add the pears. It's fine. Keep stirring until the caramel liquefy and completely coats the pears. Don't be afraid to turn down the heat to low if required.)<br />
<br />
Remove from heat and allow to cool completely. Remove the vanilla beam.<br />
<br />
<u>Caramel Sauce</u><br />
75ml heavy cream <br />
30 grams caster sugar<br />
15 grams unsalted butter<br />
<br />
<b>To make caramel sauce:</b><br />
Warm heavy cream in microwave oven for 30 seconds. This will make it easier to combine with the caramel then if it were cold.<br />
<br />
Place sugar in a small saucepan over medium-high heat. Allow sugar to melt and turns to a medium amber caramel. (Tip: when sugar starts to brown in spots, rather than stirring which cause crystallization, gently swirl the pan to even out the colour and keep the hot spot from burning. Lift pan from heat while swirl the pan. And don't be afraid to turn down the heat to low if required.)<br />
<br />
Carefully pour the cream into the caramel in three batches, stirring with a wooden spoon after each addition until smooth. <br />
<br />
Add the butter and cook over medium heat until the caramel sauce is creamy and smooth, about 10 seconds. Remove from heat.<br />
<br />
<u>Caramel Mousse</u><br />
100 grams caster sugar<br />
30ml water<br />
3 gold strength gelatine sheets (2 grams per sheet)<br />
60 grams egg yolks (about 3)<br />
1 tablespoon caster sugar <br />
125ml milk<br />
300ml heavy cream, cold <br />
<br />
<b>To make caramel mousse:</b><br />
Note: make caramel mousse only when you have make all the above components and are ready to assemble the cake. <br />
<br />
Place sugar in a small saucepan over medium-high heat. Allow sugar to melt and turns to a dark amber colour. (Tip: when sugar starts to brown in spots, rather than stirring which cause crystallization, gently swirl the pan to even out the colour and keep the hot spot from burning. Lift pan from heat while swirl the pan. And don't be afraid to turn down the heat to low if required.)<br />
<br />
Carefully stir in water. This will reduce the temperature, so slightly reheat the caramel. (Tip: you might find that the caramel will seize up when you add the water. It's fine. Keep stirring until the caramel liquefy. Don't be afraid to turn down the heat to low if required.) Remove from the heat.<br />
<br />
Soak the gelatine sheets in a bowl of cool water. Set aside while you are making the custard.<br />
<br />
Whisk egg yolks and 1 tablespoon caster sugar in a bowl until light and creamy and sugar dissolves.<br />
<br />
Bring the milk to a boil in a small saucepan. Whisk it into the egg yolks and return the custard to the saucepan. Pour in the watered-down caramel. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon.<br />
<br />
Squeeze the gelatine sheets dry and stir it into the caramel custard with a wooden spoon until dissolves. Cover surface of caramel custard with plastic wrap. Let the mixture cool, but be careful that it does not set. If it does, reheat it very slightly.<br />
<br />
Whip the cream until it folds a firm peak.<br />
<br />
Fold one-third of the whipped cream into the cooled caramel custard to lightened it. Gently fold the caramel custard into the remaining whipped cream with a flexible spatula until smooth.<br />
<br />
<b>To assemble (part 1):</b><br />
Place the 15cm diameter x 5cm high cake ring on one sponge cake. Cut off the excess. Repeat with the second sponge cake. Leave one of the sponge cake in the cake ring.<br />
<br />
Brush the cake in the ring with vanilla syrup.<br />
<br />
Spread the diced pears in the ring over the cake. Reserve some of the pears for decorating if you like.<br />
<br />
Pour the caramel sauce over the pears. (Tip: if the caramel sauce thickens too much becomes too difficult to spread over the pears, heat in the microwave for 5 seconds.)<br />
<br />
Spread about half of the caramel mousse on top. Make sure to leave enough room for the second cake and another layer of mousse.<br />
<br />
Carefully place the second sponge cake on the mousse and brush it with syrup.<br />
<br />
Pour over the remaining mousse over the top and smooth it with a thin spatula.<br />
<br />
Freeze until the mousse is set, at least 1 hour.<br />
<br />
<u>Crushed Caramel </u><br />
75 grams sugar<br />
1 teaspoon butter<br />
<br />
<b>To make crushed caramel:</b><br />
Line a baking tray with baking paper.<br />
<br />
Place sugar in a small saucepan over medium-high heat. Allow sugar to melt and turns to a dark amber colour. (Tip: when sugar starts to brown in spots, rather than stirring which cause crystallization, gently swirl the pan to even out the colour and keep the hot spot from burning. Lift pan from heat while swirl the pan. And don't be afraid to turn down the heat to low if required.)<br />
<br />
Carefully stir in butter.<br />
<br />
Pour the caramel in a thin layer on the prepared baking sheet and spread evenly with a thin spatula. Let cool, then finely crush with a rolling pin.<br />
<br />
<b>To assemble (part 2):</b><br />
Remove cake from the ring. Sprinkle the crushed caramel over the top of the cake. Decorate with the reserved pears and leftover caramel mousse if you like.<b> </b>Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com0tag:blogger.com,1999:blog-9046264922348760987.post-2672207436095113092018-03-05T17:10:00.001+08:002019-01-08T11:44:34.802+08:00Coconut Panna Cotta with Lychee Granita and Coconut Shortbread Crumble<img border="0" width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNYQf_IY0o7s8cdXoF4jdTuHAqf75mrgMRU3PPKWGu7VpllDe7wI9TAz50niMcSX1BDI6O_U1m_Re7XcbBpJth5IvZMCZz8FJVqDxuV7eRxBxhp2i1j1Q0n-4k3N_t6rMzfJSL2C2PSwR/s1600/coconutpannacotta01.jpg" /><br />
<a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2018%2F03%2Fcoconut-panna-cotta-with-lychee-granita.html&media=https%3A%2F%2F3.bp.blogspot.com%2F-nVSIEb004D0%2FWp0AmW-u43I%2FAAAAAAAAFIo%2Fv90veashjE0NDzblhCmeX6mG_--IFE2agCLcBGAs%2Fs1600%2Fcoconutpannacotta01.jpg&description=Coconut%20Panna%20Cotta%20with%20Lychee%20Granita%20and%20Coconut%20Shortbread%20Crumble%20"></a><br />
<br />
I was contemplating if I should split this recipe into three separate posts. The coconut panna cotta, the lychee granita, and the coconut shortbread are originally three separate recipes, and perfect on its own. But when put together, it is magic.<br />
<br />
The lychee granita is refreshing and light, contrasting with the creamy and rich coconut panna cotta, and the coconut shortbread crumble adds a welcome coconutty crunch element.<br />
<br />
There are two things about this dessert that surprised me.<br />
<br />
First, lychee and coconut go well together. Who knew.<br />
<br />
Second, I love granita. I never had granita before until now. I wasn't expecting that granita will be so light and fluffy. I guess it's much like shaved ice, and I do love the Hawaiian, Taiwanese and Korean version. Granita is really easy to make, albeit a little time consuming because we need to scrap the ice every hour for 4-6 hours or until it reaches a snow-like consistency. But it requires hardly any effort.<br />
<br />
For a lighter version of the coconut panna cotta, feel free to substitute half quantity of cream with milk. Or if you really want to, all the cream with milk. You can also adjust the sugar in the panna cotta to your liking. I don’t like my desserts to be overly sweet, so 2 tablespoons are plenty for me. Give it a taste after you combine the ingredients and bring it to boil. Add more sugar at this stage if you want, stir to dissolve. <br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPajXiFmfo9FgjYeh35JvoZa-6GrjCOYhetZddKmLE4A0Dm4jRdKcu8bAOPuxBmVSEaXorBBp9x0EIHe85Az9J5SShS6C8JlCWgjqGRcOgA9hjS6DvmJz7gWH9Vzg98prxXJqyVga0ufC/s1600/coconutpannacotta03.jpg" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8E0SCXdzIV2g38mfbTj2rkmKshtEXF69pePEQISTiJp1ETzarYXDXbIwhyphenhyphen9MOieSEWiUe8q2o6KXs9KCqMH59v9NPcieTTmexcMvZKsivEtbABvD76A1RMRymaW4oSmTRBI7ugiYB5K8c/s1600/coconutpannacotta02.jpg"/><br />
<br />
<b>Coconut Panna Cotta with Lychee Granita and Coconut Shortbread Crumble</b><br />
<i>(Adapted from <a href="http://www.pingspantry.co.uk/">Malaysia by Ping Coombes</a>)</i><br />
<br />
Serves 6<br />
<br />
<u>Coconut Panna Cotta</u><br />
3 fresh pandan leaves, knotted<br />
500ml coconut milk<br />
500ml pouring cream (replace half or full quantity with milk for a lighter version)<br />
2 tablespoons caster sugar<br />
1 teaspoon vanilla bean paste<br />
40 grams desiccated coconut<br />
4 sheets of gold grade leaf gelatine<br />
<br />
<b>To make coconut panna cotta:</b><br />
This is best make a day in advance.<br />
<br />
Combine pandan leaves, coconut milk, cream, sugar, vanilla bean paste and desiccated coconut in a saucepan, and bring to just below boiling point. Taste for sweetness, and add more sugar if require. Remove from heat and set aside for 30 minutes to allow the flavour to infuse.<br />
<br />
Place gelatine sheets in a bowl of cold water and set aside for 5 minutes or until soften.<br />
<br />
Meanwhile, bring the coconut mixture back over medium heat until warm. Remove from heat. Squeeze the gelatine sheets to remove excess water and stir it into the warm coconut mixure until it has dissolves.<br />
<br />
Strain the mixture through a fine sieve into a pouring jug. Pour the mixture between 6 small serving glass. Ensure to allow enough space on top for the granita and crumble. Cover and chill in the fridge overnight to set.<br />
<br />
<u>Lychee Granita</u><br />
567 grams can of lychees in syrup<br />
<br />
<b>To make lychee granita:</b><br />
This is best make a day in advance.<br />
<br />
Using a blender, puree lychee and syrup until smooth. Strain the lychee and syrup puree through a fine sieve into a shallow dish. Cover and transfer to the freezer. Check the granita every hour for 4-6 hours, scraping it with a fork from the outside edge to the middle, breaking them up until it reaches a snow-like consistency.<br />
<br />
<u>Coconut Shortbread</u><br />
20 grams desiccated coconut<br />
80 grams unsalted butter, soften, at room temperature<br />
40 grams caster sugar<br />
1/2 teaspoon vanilla extract<br />
pinch of salt<br />
80 grams plain flour<br />
<br />
<b>To make coconut shortbread</b><br />
Toast desiccated coconut on a small frying pan over low heat, stirring constantly, until golden brown. Set aside to cool completely.<br />
<br />
Using an electric mixer, beat butter and sugar until pale and fluffy. Add vanilla extract and salt, beat until combine.<br />
<br />
Using a spatula, fold flour into the butter mixture until just combine. Fold in the toasted desiccated coconut until combine.<br />
<br />
Place a piece of cling film on a flat surface. Place dough on the cling film and shape it to form a sausage about 4cm in diameter along the width of the cling film. Roll the cling film over the dough, twist both ends of the film. Refrigerate for an hour or until firm. <br />
<br />
Preheat oven at 140 degrees celcius fan-forced. Line a baking tray with baking paper.<br />
<br />
Unwrap dough and cut into 1cm thick discs. Place on the lined baking tray, leaving about 2.5cm gap between discs as they will spread out while baking.<br />
<br />
Baked for 20 minutes or until golden brown. <br />
<br />
The coconut shortbread store well in an air-tight container for a week.<br />
<br />
<b>To assemble:</b><br />
Scoop a few tablespoons of granita on top of panna cotta. Roughly crush the coconut shortbread and sprinkle on top of the granita.<br />
Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com0tag:blogger.com,1999:blog-9046264922348760987.post-27975390745157482282018-02-18T15:19:00.000+08:002019-01-08T11:41:46.932+08:00Pineapple Jam Macadamia Shortbread Cookies<img border="0" width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3m006w4vFdZ0jK1_13RdwDAhHWBYW30ghPW1IqFldoP5qSmVN3arZ3ZM_pEOrLDaFFRWYXvj-E75ptAlYnwASG6CHT12dAmbt2Zij1ogjY95Xq5d3lC-dskBJtkn62Y4P-Xtb8-jJgE7L/s1600/pineappletarts.jpg"/><br />
<a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2018%2F02%2Fpineapple-jam-macadamia-shortbread.html&media=https%3A%2F%2F1.bp.blogspot.com%2F-O_MHkNNYQeE%2FWokn70ajBPI%2FAAAAAAAAFIY%2FTvqahfflf8Yh3ErfQdaOX8Iuw2A5qT2RgCLcBGAs%2Fs1600%2Fpineappletarts.jpg&description=Pineapple%20Jam%20Macadamia%20Shortbread%20Cookies%20(aka%20Pineapple%20Tarts)"></a><br />
<br />
Pineapple tarts are very popular in Singapore during Chinese New Year. They are moreish bitesize cookies with pineapple jam on top. They symbolise prosperity to come and are serve to visitors during Chinese New Year.<br />
<br />
Pineapple tarts are my favourite. I like my pineapple jam spiced with cinnamon, cloves and anise. And a buttery shortbread that snaps and crumbles, with that special sandy texture of a shortbread, and a hit of salt at the end. Macadamia is not traditional in pineapple tart, but I like the subtle roasted nutty flavour in my pineapple tarts. The macadamia is my secret touch. Well, I guess, it’s not so secret now.<br />
<br />
I use the traditional <a href="https://cookiecuttershop.com.au/products/pineapple-tart-cutter-mould">pineapple tart cookie cutter mould</a> to get the patterns on the cookies. I brought the cookie cutter mould in Singapore many years ago. <a href="https://cookiecuttershop.com.au/products/pineapple-tart-cutter-mould">You can get it online easily these days</a>. You don’t need the special cookie cutter mould though. I tried it with a standard flute cookie cutter, and before you lift the cutter, and with the cookie still in the cutter, make an indentation to hold the jam with a dowel, a rod or even your finger. You won’t get the pretty pattern on the cookie, but it will still look pretty good. Oh, just so that you know, if you try to make the indentation after you remove the cutter, the cookie will most likely crack and break.<br />
<br />
I use canned pineapple slices in natural juice. Probably not a traditional thing to do. But I promise you that it will be the same as fresh pineapple and you won't be able to tell the difference. <br />
<br />
<b>Pineapple Jam Macadamia Shortbread Cookies (aka Pineapple Tarts)</b><br />
<br />
<i>Makes 50</i><br />
<br />
<u>Pineapple Jam</u><br />
825 grams canned pineapple slices in natural juice<br />
200 grams caster sugar<br />
1 cinnamon stick<br />
4 cloves<br />
1 anise star<br />
<br />
<b>To make pineapple jam:</b><br />
Pineapple jam is best make a day before assembling.<br />
<br />
Drain pineapple slices and discard juice. In a food processor, Pulse pineapple slices to get an even finely grated pulpy texture. This should require only 3 to 5 short one second pulse. The aim is not to get a puree, but a pulp texture.<br />
<br />
In a small saucepan, combine pineapple, juice from processing the pineapple, and the remaining ingredients. Place over medium heat and bring to a boil. Reduce heat to gentle simmer, give a quick stir occasionally (every 15 minutes), and when all the liquid has almost evaporated, stir more often (every 5 minutes) so that the jam does not burn. The jam is ready when all the liquid has evaporated. The whole process should take about 1 hour. The jam should be fairly dry but still moist, and golden brown in colour.<br />
<br />
Transfer jam to a shallow dish or pyrex container, spread jam out evenly, remove the cinnamon stick, cloves and anise star, cover and refrigerate until completely cool. Jam can be stored for a week before use.<br />
<br />
<u>Macadamia Shortbread</u><br />
125 grams macadamias<br />
300 grams plain flour<br />
90 grains rice flour<br />
1/2 teaspoon salt<br />
250 grams unsalted butter, softened, room temperature<br />
75 grams caster sugar<br />
1 teaspoon vanilla extract<br />
<br />
You will also need 1 egg yolk for egg wash. Optional.<br />
<br />
<b>To make macadamia shortbread:</b><br />
Roast macadamias in a preheated oven at 160 degrees celcius fan-forced for 10-15 minutes, or until golden brown. Remember to stir the macadamias once or twice while roasting to ensure all the macadamias are evenly roasted. Allow macadamias to cool completely.<br />
<br />
In a food processor, add cooled macadamias and 1/4 cup plain flour, process until macadamias are finely chopped. (Processing the macadamias with flour prevents the macadamias from becoming a paste.)<br />
<br />
Transfer the macadamia and flour mixture to a large bowl. Add the remaining plain flour, rice flour and salt to the mixture. Stir to combine and set aside.<br />
<br />
Using an electric stand mixer with paddle attachment, beat butter, sugar and vanilla extract until light and fluffy. Stop mixer. Add the macadamia and flour mixture. Using a spatula, mix all the ingredients until just combined. Gather mixture into a ball and wrap in clip film, pat down into a disk, and refrigerate for at least 2 hours or until firm.<br />
<br />
Roll out the dough between two sheets of baking paper until 1/4 inch thick. Generously flour the cookie cutter mould and cut out cookies. Place cookies on baking tray. Re-roll remaining dough and repeat. (If the dough becomes too soft and difficult to handle, or if you find that the dough keeps sticking to the mould even after you have floured it, transfer dough in fridge for 10 minutes or until firm.)<br />
<br />
<b>To assemble:</b><br />
Preheat oven at 160 degrees celcius fan-forced.<br />
<br />
Roll a teaspoon of the pineapple jam into a ball, and place jam on the cookie, press jam lightly onto the cookie.<br />
<br />
If you are using egg wash, brush beaten egg yolk lightly over the cookie and jam. The egg wash is make the cookie and jam glossy and darker in colour.<br />
<br />
Bake for 20 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in air-tight container.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com1tag:blogger.com,1999:blog-9046264922348760987.post-19130320918786805612018-02-06T18:45:00.000+08:002019-01-08T11:41:46.881+08:00My Ultimate Flaky Egg Tarts<img border="0" data-original-height="1600" data-original-width="1067" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tyQi1muv481s5p98NxJIlqD_WfyrxWmKTJQ9-6d8W_CZah9JpCxovFMRkgmj-gHHWpHSBPdgrgODshB12XTeVG96uhvrzOODvjSjZHI4-GB8suJBz-WaU55sW6U7UzgdLshF7jceSC4e/s1600/eggtart02.jpg" width="320" /><img border="0" data-original-height="1600" data-original-width="1067" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzd3PFkIhvNrV4poay0W-qF0mTpsQPcYjKCArxj7XtJJFyNHuPnj75O0VOhwuHleryXCUdkibmjpnC_XxfXUaEWkwnavdeCLQkcY_rIyjaN0SP-Bgo0_YRbpWf7BSwzHqkmdVY93aDtvs/s1600/eggtart03.jpg" width="320" /><br />
<a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2018%2F02%2Fmy-ultimate-flaky-egg-tarts.html&media=https%3A%2F%2F2.bp.blogspot.com%2F-bCDS0Z3W3uk%2FWnl9heeIiqI%2FAAAAAAAAE_0%2FBstWV5UYvakbs6hG3PnI-xos5L5su7taACLcBGAs%2Fs1600%2Feggtart02.jpg&description=My%20Ultimate%20Flaky%20Egg%20Tarts"></a><br />
<br />
I think these egg tarts are suffering from an identity crisis.<br />
<br />
You see, these are inspired by the Hong Kong style dim sum egg tarts. The pastry is a Chinese style puff pastry, not unlike the French version in terms of technique, but the pastry is slightly easier to manage and more forgiving. Yet we use butter here, like the French, instead of shortening or lard typical in the Chinese style pastry.<br />
<br />
The egg custard filling is a Japanese custard pudding, also known as purlin. <a href="http://cakeletsanddoilies.blogspot.com.au/2013/04/caramel-custard-pudding.html">I shared the recipe here once before</a>.<br />
<br />
And these egg tarts look just like the Portuguese custard egg tarts, baked in muffin tins and to golden perfection.<br />
<br />
So is it Chinese, French, Japanese or Portuguese? Are you as confused as these egg tarts. No matter. It has everything I seek in an ultimate egg tart. The pastry that shatters into crispy flaky buttery shards. The creamy vanilla egg custard with caramelise patches of Instagram drool worthy perfection. And the perfect egg to pastry ratio.<br />
<br />
If you are looking for the recipe to the ultimate flaky egg tarts, look no further, try this. I even add the (almost) step by step photos to give you courage to make these. And for reference, I give you the link to the <a href="http://dreamersloft.blogspot.com.au/2014/01/hong-kong-flaky-egg-tart-aff-hkmacau.html">flaky pastry post from Dreamers Loft</a> where the pastry recipe originates. You are welcome.<br />
<br />
<img border="0" data-original-height="1600" data-original-width="1067" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3qA7daMfomoa-zjfN06QvcLhXF-xht2VAQUR9jXceEgs1RPxq9H9vEPOIRmw5Yv4oZonuRp3qj5f0fMpIFncoXPAqaOG47Td3ztGUswCN0cJxYhFU9wkeEQWFNrv4a8kJAOJ2LEyOW-w/s1600/eggtart01.jpg" width="640" /><br />
<br />
<b>My Ultimate Flaky Egg Tarts</b><br />
(Flaky pastry adapted from <a href="http://dreamersloft.blogspot.com.au/2014/01/hong-kong-flaky-egg-tart-aff-hkmacau.html">Dreamers Loft</a>. Japanese Custard Filling <a href="http://cakeletsanddoilies.blogspot.com.au/2013/04/caramel-custard-pudding.html">I shared here</a>.)<br />
<br />
<i>Makes 6 muffin size tarts</i><br />
<br />
<u>Flaky Pastry</u><br />
<b><i>Fat Dough</i></b><br />
160 grams unsalted butter, cold, cut into small cubes<br />
100 grams plain flour<br />
<br />
<b><i>Water Dough</i></b><br />
60 grams plain flour<br />
20 grams bread flour<br />
5 grams custard powder<br />
10 grams egg (Note: beat 1 egg, measure 10 grams egg, and reserve the remaining egg for the filling)<br />
40 grams cold water<br />
<br />
<u>Filing </u><br />
350 grams milk<br />
1 vanilla pod, halved and seeds scraped<br />
1 whole egg (or remaining egg from the water dough)<br />
2 egg yolks<br />
50 grams caster sugar<br />
<b><br />
</b><b>To make fat dough component of the flaky pastry:</b><br />
Place butter and plain flour in a food processor and pulse until the mixture resembles fine crumbs.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOggp0eH-3SGegKo07Pr0uA45oZv0lD870k-CScSVxiigJT8MoSaUW8bS8Ee1OKsffeST3cVdk_Zhrmr2nD4fPjzXpiL-HOg04TJS6Ahng88gzW84q2CRIWSKgXbuLWkrJ2H_rZSfx__Dw/s640/eggtartstep1.JPG" width="640" /></div><br />
Pour mixture on a cling film, working quickly with your hands, gently squash/press the mixture together to form a dough, wrap dough with cling film, and quickly shape dough to roughly 10cm x 12cm rectangle. Refrigerate for at least 30 minutes. On a hot day, you might need to refrigerate the dough for longer until dough is firm.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnS7KSSfv-tKaUDMtfmct7tm4xxoQ5qgG1__eCa17buyba70lfmTA3LySfUAK7MG_QJ4KOcoL2AaoCHcf7KZmlVPTSotN6TU-7SEFOSyiIWbF3HA7NmmRpO8bLb5sPxkw15iiIeTwpUKlv/s640/eggtartstep2.JPG" width="640" /></div><br />
<b>To make water dough component of the flaky pastry:</b><br />
Combine plain flour, bread flour and custard powder in a large bowl. Combine egg and water in a small bowl, add to flour mixture, mix until a rough dough forms. Turn dough on a lightly flour-dusted surface and knead dough until smooth, about 3-5minutes. Wrap dough with cling film and refrigerate for at least 30 minutes. (Oh, if you notice that the water dough is smaller than the fat dough and you wonder if that is right since the water dough is suppose to be outer layer. Yes. Yes, it is correct.)<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9Rcf8FRmuDkvz7iNs546lG9XuW7x2OHQ9l1n9ZsDky0gMSzL_9-gNrY3a1i3_Dy-eljOCc8atRnDI1IMcdOhyntx_cxYF5PgSkkUQCAl-kvfe_DZxqBPF8rq7yDWoOjnsz0ncP5gT5kI/s640/eggtartstep3.JPG" width="640" /></div><br />
<b>Now the fun part. To make flaky pastry:</b><br />
On a flour-dusted surface, with a rolling pin, roll the water dough slightly three times larger than the fat dough, about 30cm x 16cm rectangle.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfDklF_sP5xSYYoxPICyQFxB4xvfdZ8RYVWjRLiAUhx31usZFsRQAuCU9AlQsjGXVPuW2NKDwBjzyPWtRwXr55ujKN8P5cHqCJE5XTZm9s0uapuU7nexURUNBUV4QTlZKq2YwO8_Z1o6Z/s640/eggtartstep4.JPG" width="640" /></div><br />
Place the fat dough in the centre on top of the water dough.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoR-RYEQNwc8ZFywXd78vVGaqRYTSGTuOoHCjzgUkEVD3HQd0Vapn2tb9ak9dOVvw-Ca07EfDJjzFbjqBYfIjXs4vZzrCGzOYVKICimrdMGdQZyD_NYBtDQHfcmrriICAwX-iZ17KyBo_/s640/eggtartstep5.JPG" width="640" /></div><br />
Fold over the water dough to wrap and enclose the fat dough. Press all seams to seal.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzNDwxQ6lz9D6x_aQ5TvGmeTvvPoIFvC6VEfwVqVE81CWXHBWWAx7OTJWnY3NXiHNi-W7fHcVXkunlhR0ug6S6eLaMaYq7NZs8HzbtnyQTNK6xYYgGumtGAadkLputv4DZjaF4Cjhypma/s640/eggtartstep6.JPG" width="640" /></div><br />
With a rolling pin, gently and evenly roll out the parcel into a 30cm x 20cm rectangle. Lightly dust with flour as required to ensure the pastry does not stick to the rolling pin or the work surface.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-K9hsvP8HrGfgUVlKGDewaOt_S69H5AVMqblRt3zCDfcBysP9lG8zmqRH5QtCAE2IhP_lvZcq4rvG6nDDbGDhg0ZGNDfhWQhtzbN7y13BW3gFQVNWiVMIrzlx-aXWyh9iFBdp22yhVfOs/s640/eggtartstep7.JPG" width="640" /></div><br />
Fold one third left.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFm1NPl3v-gZfUAtaokseUQmvVSxHGW1ZqRyB1hbeLRw-6MIGkhpd16orcu6BmYE-pW1bwg0EdktUpBQga-TMIQbzgQxd5YIYyP-yBhJWeAEf_s5U8cC8_vBX0DPjNe3YgolEpPYkTJZ6Q/s640/eggtartstep8.JPG" width="640" /></div><br />
And then one third over it. Note that you will get 3 layers. Wrap pastry in cling film, refrigerate for at least 30 minutes and until firm.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRW-BB6ef7C2OM75hSgo6z4G9MEEWVDwaQX4ZZp_BHxsGhBfIwQykffBIR1aEm8vLmjVRFJIFc8p-P_2KTCRZ4_boq5yGtY0Vqi4EDmBhwzW-FoMj28LB3CSdFpZdph78hneMKMXL4R9u/s640/eggtartstep9.JPG" width="640" /></div><br />
<b>Repeat the above folding one more time</b> - Roll out pastry into 30cm long and 20cm wide. Don't forget to lightly dust with flour as required. Repeat one third fold left and one third over it as above. Wrap pastry in cling film, refrigerate for at least 30 minutes and until firm.<br />
<br />
Now the final turn. Roll out pastry into 34cm long and 20cm wide.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hni0DnPqAvxJLNUWdam2Oxn4O8C0nvACDTKnw_3QDeIjYI8adKN8XZzRNZszRA3V-vTITmR6oHX79z9QwGe7H-xW9Y60H_m9W26DNsx41sZYIO3MxGpbBpHX-OT4R1XYD7xR_JaAL6rG/s640/eggtartstep10.JPG" width="640" /></div><br />
Fold one quarter left to centre of pastry, and the other quarter right.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnYHnaUSrxccfoDK-LMS2XLrOd_sJ7ZOYXTksZneE27nZufiRkfrsAasX_R-wqr5zur2e4pRjYgVGO7am7dkrFgcw_Uld99RzHj2-sYhyphenhyphen56FRs5cGs6rAmuEtGdK-sFSqf1ZVkOMnEKU1/s640/eggtartstep11.JPG" width="640" /></div><br />
Fold pastry in half like a book. Note that you will get 4 layers for this last turn. Wrap pastry in cling film, refrigerate for at least 30 minutes or until firm.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkpATQLIQidfe81ADqONeoaJEtotXb1z3gBX84vCeK7zvixY6Igrobtvm8mGGflXzKgTquTJHuoAFa6y1yY_Uvu_mWep6ruKRh_P9PF0lVpY1UdrN7j0NyLQS9WqussIQzmhSwI5Df4O_/s640/eggtartstep12.JPG" width="640" /></div><br />
Roll out pastry into roughly 1/4 inch thick and 30cm x 30cm, big enough for 6 nos 10cm circles to line the muffin tins.<br />
<div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCE0acJ8P6XSkYrh2NpWHlOSqppZlQ8QM_inggUAM0SxNg_V0ohkmtJMSXv98yAhNYzvJ-A96QovduOSWuU0yzE9WOpEp74Cu04pkrIkPc-i8vkfUrgV3fGsdtw8FRSctBktbzFL5eHk7/s640/eggtartstep13.JPG" width="640" /></div><br />
Cut out circles with cookie cutter and line the pastry in the muffin tins. Refrigerate until ready to use.<br />
<div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_5Ub1K4Cy7kzQxdoLNrnO4upQ-AjnteZeZt02v9T6QwNB-QL1KU-mI2GUixiTG_YBVGYdTAJjpKb2UyHS_VTreiyaWDt2bbdA5aOqTyntkRXgEdlJmRFCqDXrfh_wCKoFpvFrAlo3fSj/s640/eggtartstep14.JPG" width="640" /></div><br />
<b>Meanwhile make filling:</b><br />
Place milk, vanilla seeds and pod in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until it just comes to the boil (small bubbles will form at edge of pan). Remove from heat. Remove vanilla pod. <br />
<br />
Place the egg, egg yolks and sugar in a bowl and whisk until well combined. Gradually add the hot milk mixture, whisking to combine. Strain the mixture through a fine sieve into a pouring jug. Refrigerate and allow to cool completely.<br />
<br />
<b>To bake:</b><br />
Preheat oven to 180 degree celcius fan-forced.<br />
<br />
Pour cooled filling in prepared pastry cases. And baked for 30 minutes or until pastry is golden and caramelise patches appear on the custard. Serve while still warm.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7f7TgMIw6IkEgnSfpkIcr-kDbn1hxmUq2isyM2E3lEGg7oH7nNDLtzgAXABwNqF6ALC4-rR56ltt4-ap7PhWLDPJ_XWg_81JviptaRcW75Eq89EnJEiBiM6Qv__paXR-A7BFjqbgf8Nk/s640/eggtartstep15.JPG" width="640" /></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUm7gapAk8AxA0Enep1KS2QJkQ6KE6chUth1Ubmnnu3F_yuTVdU_p4jRu7gxcXevd8G6gH3FKwnkMkO-Y2QOivNjwqciD-Y-wu5OdSvg5lhkbtf3dI-oL5KGqsYJAxqQ0VbkWE1YcGk_wb/s640/eggtartstep16.JPG" width="640" /></div>Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com0tag:blogger.com,1999:blog-9046264922348760987.post-8911653443212665642018-01-15T09:52:00.000+08:002019-01-08T11:41:47.189+08:00Cloud-like Chocolate Fluff Tart<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_AgtdX3MgykIXKtDvqSN1sG5ZBt2B61zxwRJJlGn0QLbJKHSbGb82x4khdXgLijDqB2yP41HPEZLVzO6anF0vAeJH6BgssCzlUXEMkuUv7nf-UQCBVq8UE3nKP6gIRMcjv-kElsnTYpB/s1600/chocolateflufftart.jpg" width="300" /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnCHsCLrdh47hdg6bpmGcBh9F2tWZ6T1Pxd9fnca_uWNWF0IWPJMAi8hBUxo5rWIvRWTi7kPFHmcjENr-BlyfupTsKCtoUgA4330pX7MlBxPvL9qvkm-jMSf6z7OY3QhyNERXE61e5upD/s1600/chocolateflufftart01.jpg" width="300" /><br />
<a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2018%2F01%2Fcloud-like-chocolate-fluff-tart.html&media=https%3A%2F%2F2.bp.blogspot.com%2F-SoAslO8_zww%2FWlW_3OTbnZI%2FAAAAAAAAErs%2FsREJR3eZAUcG-Cb00XnUOALM9-T1kwUHACLcBGAs%2Fs1600%2Fchocolateflufftart01.jpg&description=Cloud-like%20Chocolate%20Fluff%20Tart"></a><br />
<br />
The chocolate filling for this tart is so light, airy and delicate that it disappears in my mouth like a puff of air! I could accidentally inhale the whole thing. I was never a huge fan of chocolate tarts, but this chocolate tart simply blows my mind!<br />
<br />
I followed the <a href="https://www.penguin.com.au/books/the-cooks-table-9781921384455/recipes/1076-chocolate-chiffon-tart">original recipe</a> with just a couple of minor modifications. I added a pinch of salt to the pastry because I like a little salt in my chocolate. I also changed the technique for making the pastry slightly.<br />
<br />
The original recipe suggests to "push (the pastry mixture) into the tin with fingers and knuckles, just as one does for the crumb crust of a cheesecake". This didn't work for me because I couldn't seems to get a thin even layer. So instead, I rolled out the pastry and lined the pastry into the tin. The pastry is a little crumbly, so it broke up in a few places, which is fine as it can be easily patched up by pressing the broken up pieces back. Also I freeze the pastry overnight before baking as it really helps with reducing shrinkage. And I pricked the base all over with a fork just so that the pastry doesn't puff up when it bakes.<br />
<br />
A few tips making this pastry. First, butter the tin even if it's non-stick. This pastry will stick to the tin as I learned the hard way. Second, don't bother with <a href="https://en.wikipedia.org/wiki/Blind-baking">blind-baking</a> because the pastry will stick to the baking paper. Again, I learned this the hard way. Lastly, don't remove the pastry from the tin until the filling is set. This pastry is quite delicate and crumbly, and the filling helps to hold the pastry together.<br />
<br />
I have altered the recipe to the way I made the tart, but feel free to refer to the <a href="https://www.penguin.com.au/books/the-cooks-table-9781921384455/recipes/1076-chocolate-chiffon-tart">original recipe</a>.<br />
<br />
<img border="0" data-original-height="960" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaN4d_zFSNiwdPPySBVmiAXnuh4SKdRKeNrKUXu__63-Tz00NucB4DALa1bwJS2rXZSCfaX1Om771Eaf5kUJSz0g_gUUtLilDwHc81hqtrXsimhQ8vqtMf2pK9XML7S-c4lFk3wQbqM67/s1600/chocolateflufftart02.jpg" /><br />
<br />
<b>Cloud-like Chocolate Fluff Tart</b><br />
(Adapted from <a href="https://www.penguin.com.au/books/the-cooks-table-9781921384455/recipes/1076-chocolate-chiffon-tart">The Cook's Table by Stephanie Alexander)</a><br />
<br />
<i>Makes 23cm tart</i><br />
<br />
<u>Chocolate Pastry</u><br />
125 grams unsalted butter, softened at room temperature, plus extra for buttering<br />
80 grams caster sugar<br />
150 grams plain flour<br />
50 grams good-quality dutch cocoa powder<br />
1/4 teaspoon salt<br />
<br />
<u>Chocolate Fluff</u><br />
3 gold strength gelatine sheets (2 grams per sheet)<br />
120 grams dark chocolate (70% cocoa)<br />
80 ml (1/3 cup) strong espresso coffee<br />
3 free-range eggs, separated, room temperature (use the freshest eggs you can get)<br />
80 grams caster sugar<br />
1 teaspoon pure vanilla extract<br />
<br />
Optional: You will also need unsweetened whipped cream and strawberries to serve.<br />
<b><br />
</b> <b>To make Chocolate Pastry:</b><br />
Butter a 23 cm tart tin lightly.<br />
<br />
Using an electric mixer with paddle attachment, cream the butter and caster sugar until very pale. Stop the motor. Combine flour, cocoa powder and salt in a separate bowl, then sift the flour mixture into the butter mixture. Using a spatula, incorporate the flour mixture into the butter mixture until well combined and starts to form into a dough.<br />
<br />
Wrap pastry with plastic wrap, flatten into a disc, and refrigerate for 30 minutes. <br />
<br />
Roll out the pastry between two sheets of baking paper until 1/4 inch thick. If the pastry becomes too soft and difficult to handle, put pastry in freezer for 5 minutes until firm but pliable. Lift pastry into tin, ease into base and side. Trim off any excess pastry. Prick the base all over with a fork. Freeze the pastry overnight.<br />
<br />
When ready to bake the pastry, preheat oven to 180 degree celcius fan-forced. Bake the pastry (from frozen) for 20 minutes. Let cool completely in tin. <br />
<br />
<b>To make Chocolate Fluff:</b><br />
Soak the gelatine leaves in a bowl of cold water.<br />
<br />
Meanwhile, combine the chocolate and coffee in a heatproof bowl that fits snugly over a saucepan of simmering water, making sure the base of the bowl does not touch the water, then stir from time to time until the chocolate has melted and the mixture is smooth.<br />
<br />
Remove the bowl from the pan and set aside, then tip out almost all of the hot water, leaving just 2 tablespoons in the pan. Squeeze the gelatine leaves and drop them into the water left in the pan, then stir to dissolve. Pour into the chocolate mixture and stir well.<br />
<br />
Using an electric mixer or hand-held electric beaters, beat the egg yolks, half of the caster sugar and the vanilla until thick and pale.<br />
<br />
Fold the egg yolk mixture in the chocolate mixture, ensuring that it is all well mixed together. Refrigerate to chill for 15 minutes, whisking once or twice, until the mixture reaches room temperature.<br />
<br />
Wash the bowl and beaters and dry very thoroughly.<br />
<br />
Using the electric mixer, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar until you have a glossy meringue. Fold into the chocolate mixture and pour into the chocolate pastry case.<br />
<br />
Refrigerate to set for at least 4 hours. Carefully remove tart from tin, and decorate with the whipping cream and strawberries to serve if desired.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com3tag:blogger.com,1999:blog-9046264922348760987.post-77566431248874513642018-01-02T17:49:00.000+08:002019-01-08T11:44:34.813+08:00Poached Pear, Yogurt Panna Cotta and Candied Walnuts<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumxOMhbGi4fvABqZxBXtgSONeLNz0TiqCiA3exjjl2xlrN_P9LiU6cUp1WyAwwbZy8cUVV9Qk5DonQjtN-MEAtr20avNevGQugjrGd-TGzZqMJipUVq52laEiY-HZ4YLpEhTkAo6HIlc5/s640/poachedpear01.jpg" width="600" /><br />
<a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2018%2F01%2Fpoached-pear-yogurt-panna-cotta-and.html&media=https%3A%2F%2F3.bp.blogspot.com%2F-EjGjUJ_W0Ds%2FWktTH89lw1I%2FAAAAAAAAEns%2FQ1wF1jY2tpIB-CTfdI-0JGv97e9IT5IYwCLcBGAs%2Fs640%2Fpoachedpear01.jpg&description=Poached%20Pear%2C%20Yogurt%20Panna%20Cotta%20and%20Candied%20Walnuts"></a><br />
<br />
New year. New resolution. I need to update this space less sporadically. Can't believe that I only posted once last year! Weekly update is too much of a project for me. Monthly post seems doable, perhaps, maybe. I'm never good at keeping resolutions. I plan to share more savory recipes and explore some healthier sweets and cakes this year. So stay tune, people, or whoever patient enough to still check this space even after my singular post last year. For that, I thank you.<br />
<br />
Let's kick start the year with this rather understated, almost boring, but amazingly flavorsome and refreshing dessert.<br />
<br />
Poached fruit was never my thing. Not something I would order in a restaurant or thought worth the effort to make at home. That was, until recently, I had poached pear for the first time.<br />
<br />
It was in a restaurant opened only a few months ago. We heard great reviews and thought we should check it out. We had their nine course meal special which did not come with dessert. It is strange, I thought, that a multi-course tasting menu does not include a dessert. The food was delicious but we were desperate for something sweet. We were told that there was no dessert menu. Only poached pears if we want it. Disappointed and almost reluctantly, we said yes to the poached pear.<br />
<br />
The restaurant serves the poached pear with a spoonful of greek yogurt, a broken up walnut biscuit, complete with drizzle of poached pear syrup. I'm not going to lie, it sounds as unimpressive as it looks. But the moment I had my first taste of the poached pear, all is forgiven. The pear perfectly poached, infused with the subtle hint of spices, still firm but soft enough to eat with a fork, sweet but not overly so. The greek yogurt adds creaminess and tartness. The walnut biscuit adds the crunch element that this dessert needs. And not forgetting the poached pear syrup that ties everything together.<br />
<br />
This is my glam up version of the dessert. Yogurt panna cotta instead of just plain old yogurt. Candied walnut slightly salted with a sprinkle of sea salt instead of boring walnut biscuit.<br />
<br />
This is now one of my top favourite desserts. The sweet spiced poached pear, the wobbly creamy yogurt panna cotta, the additive sweet and salty candied walnuts. The perfect summer dessert. I'm happy to eat this for breakfast too.<br />
<br />
Each element can be make days in advance. Tips to store them in recipe below.<br />
<br />
<img border="0" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOg2iwR-5q7vCtHCrbJu4COrLPs5NsBoi3K3QdCR5iCFssGhzS9Qd3IENsA4JNjSa2T8rQXIcO_Tght5V-LybvPL-59B6tgmKFMUBpqUxm3q2E6J8IGfegBJfpmCi5YJQkici4Kbs9T7i/s1600/poachedpear03.jpg" data-original-width="1067" data-original-height="1600" /><img border="0" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23145m5uqqYbWnpZbvFsWTRre4HcAMi5ttl6wP-DUs04tzicGFH7oSoTRxZWEpuU-s_pEsGiqR0J38pMgnKrAM3xRrr_bb3f79yNu-eE2W2VhF23jTar6bWEE2QL-DYuT_4U_hVdqWVqp/s1600/poachedpear04.jpg" data-original-width="1067" data-original-height="1600" /><br />
<img border="0" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmcdJgRNq0LqGgCa7TyrFm16oZLkWHvXBuNOxew8YOsfnEuRVxfEbFMXhWWGIfopcsmfIgReIGVkXX4_d1eHo4JBFK04V2giS3NAcg2ufQTikXG4MODtwn2sRYGwLHS5XVCUy2R2l6cgH/s1600/poachedpear05.jpg" data-original-width="1067" data-original-height="1600" /><img border="0" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKynFSUxBTfmuy8Jle9guT5HTyICeiNmpjcsbBw583RONdCgC8GF3zD_ScpSC8PE-DxrobyUxB4iPCv16zAm4XM-BZY3Oyf7Sz_tmyuBg5gTCkwIhNRYDvTeULjORF79hrgC-FQgMb0Ww9/s1600/poachedpear02.jpg" data-original-width="1067" data-original-height="1600" /><br />
<br />
<b>Poached Pear, Yogurt Panna Cotta and Candied Walnuts</b><br />
<br />
<i>Serves 8</i><br />
<br />
<u>Poached Pears</u><br />
5 small pears (I used packham pear)<br />
500 grams caster sugar<br />
1 litre water<br />
1 cinnamon stick<br />
About 1/4 teaspoon of finely grated nutmeg<br />
<br />
<b>To make poached pears:</b><br />
Make <a href="https://www.cookipedia.co.uk/recipes_wiki/Cartouche">cartouche</a> by cutting a round piece of baking paper with diameter slightly bigger than the saucepan that you are using. This will be used during poaching to cover the surface of the poaching syrup and ensure all the pears stay completely submerged.<br />
<br />
Peel pears, and use a melon scoop to remove the core of the pears from the base.<br />
<br />
Choose a saucepan that will accommodate all the pears. Combine caster sugar, water, cinnamon and nutmeg in the pan and bring to the boil, stirring to dissolve the sugar. Reduce the heat to a simmer.<br />
<br />
Add the pears to the simmering poaching syrup and cover the surface of the syrup with the cartouche. Place a plate on top to ensure the pears stay submerged.<br />
<br />
Gently poach for about 15 minutes or until you can easily pierce the flesh with the tip of the knife. Remove from heat and allow the pears to cool completely in the syrup, covered with the cartouche.<br />
<br />
Transfer the pears to a storing container, make sure they are completely submerged in the syrup, covered with the cartouche, and close lid of the storing container. Refrigerate until needed. The pears will keep in the fridge for up to 1 week and best served cold.<br />
<br />
Reserve a cup of the poaching syrup, return the syrup to saucepan, boil for 10 minutes or until syrup is reduced by half. Once cool, store syrup in a jar until needed.<br />
<br />
Tips:<br />
- This is best make at least a day before serving to allow the spice to completely infused.<br />
- Choose pears that is in between hard and ripe. Ripe pear will become too mushy when poached. While hard pear will stay hard.<br />
- To prevent pears from browning, squeeze lemon juice over each pear or soak pears in slightly salted water.<br />
<br />
<u>Yogurt Panna Cotta </u><br />
4 gold strength gelatine sheets (2 grams per sheet)<br />
250 ml pouring cream<br />
250 ml milk<br />
50 grams caster sugar<br />
1 vanilla beans, halved and seeds scraped<br />
400 grams greek yogurt (sugar free, unflavoured and full fat)<br />
<br />
<b>To make yogurt panna cotta:</b><br />
Soak gelatine sheets in cold water until softened.<br />
<br />
Meanwhile, combine cream, milk, sugar, vanilla bean and seeds in a small saucepan. Stir over medium heat, and when mixture just starts to simmer, remove from heat.<br />
<br />
Squeeze the excess water from the gelatin and stir the gelatine into the warm mixture until dissolves.<br />
<br />
Add yoghurt to the mixture and stir until well combine. Strain mixture into dariole moulds.<br />
<br />
Refrigerate for 4 hours or preferably overnight. The panna cotta will keep in the fridge for up to 1 week.<br />
<br />
To turn out the panna cottas, dip each mould into very hot water and give it a little shake. Turn the mould upside down onto a plate and shake gently to dislodge.<br />
<br />
<u>Candied Walnuts </u><br />
1 cup walnuts<br />
1/4 cup caster sugar<br />
25 grams unsalted butter<br />
Generous pinch of sea salt<br />
<br />
<b>To make candied walnuts: </b><br />
<br />
Place walnuts, caster sugar and butter in a non-stick fry pan over medium heat, stirring frequently until the sugar mixture starts to melt and coat all the nuts. Once the sugar mixture starts to caramerlise and the nuts start to take on a deep golden colour, transfer immediately onto a baking paper and quickly separate all the nuts with a spoon or spatula. It will be scorching hot so don't be tempted to touch the nuts with your bare hands. Sprinkle nuts with generous pinch of sea salt. Allow to cool completely before storing in an air tight container. Do not refrigerate!<br />
<br />
<b>To assemble:</b><br />
Place panna cotta on the centre of a bowl, place half a pear on the side, drizzle with the reduced poaching syrup and top with a couple of candied walnuts. Enjoy. Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com0tag:blogger.com,1999:blog-9046264922348760987.post-55516481483447301742017-03-18T21:20:00.000+08:002019-01-08T11:41:47.015+08:00Matcha Black Sesame Tarts<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg877M25neByVpbUVmJ7JYxhQ6WlWrN4ei9Weo2S1ScyZVmn6tIFa5ghiyYQ-wSbL-uMA2EjK-8_GNDWMVid329l0BozrD2Vz3A3dgbk3HYQjSjN8zzn6Fyk6r2UX2xN76WLZ_hVzNk7bsE/s1600/sesamematchatarts03.jpg" width="600" /><br />
<a data-pin-do="buttonPin" data-pin-save="true" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2017%2F03%2Fmatcha-black-sesame-tarts.html&media=https%3A%2F%2F3.bp.blogspot.com%2F-eeGEs-qotIM%2FWL034G2gSmI%2FAAAAAAAAEF8%2F2WHRTYvfke0HhC2NXsElUuOwu4CwFwXqwCLcB%2Fs1600%2Fsesamematchatarts03.jpg&description=Matcha%20Black%20Sesame%20Tarts"></a><br />
<br />
Oh, hello there! It has been way too long since I last shared a recipe here. I haven't abandon this blog. I just haven't been baking as much lately. In fact, these Matcha Black Sesame Tarts are the second thing I baked this year. (The first was Afghans Cookies which will be a post for another day.)<br />
<br />
Anyway, these tarts are soooooo good that I decided to come out from my hiatus so to share this recipe ASAP. It's that good!<br />
<br />
I love the addition of the black sesame seeds in the sweet pastry case. The unmistakably nutty sesame flavour in the pastry case adds an almost savory-like element to the tarts, not overpowering as sesame seeds can be sometimes, but rather a gentle note that has a somewhat lingering familiarity. <br />
<br />
Matcha is the star of the show of course. For anyone who is concerned about the bitterness, typical of Matcha, these tarts carry the flavour but not the bitterness. And the pretty jade green pastry cream makes the tarts seem deceptively healthy. Green means healthy, right?<br />
<br />
I'm so excited to finally use the elderflowers from my garden. I planted the elderflowers last winter with hope that I will be able to use them to decorate my desserts. The elderflowers exceed beyond expectation, with constant blooms since spring. Ahhh, the joy of gardening.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBrf5DufjcvQYkr5yqnNvEbi1ScmDzqVE-NiqVy3j4_Ws5TZWfX-zEOZMKtuua3I_HZcMKv6RUucCpzlSkCHciOT_gb1nXJClCc5IxtMQM2Znu11i9zYnsjl4stu6h5SMPKVKMgCOspT4/s1600/sesamematchatarts02.jpg" width="600" /><br />
<br />
<b>Matcha Black Sesame Tarts</b><br />
(Adapted from <a href="http://www.delicious.com.au/recipes/matcha-tart/NoQ6HtnC">Delicious Magazine</a>)<br />
<br />
<i>Makes 6x6cm tartlets</i><br />
<br />
<u>Black Sesame Sweet Pastry Case</u><br />
125 grams unsalted butter, chilled, chopped<br />
2 tablespoons caster sugar<br />
1/4 teaspoon salt<br />
200 grams plain flour<br />
2 tablespoons black sesame seeds<br />
60ml cold water<br />
<br />
<u>Matcha Pastry Cream</u><br />
375ml pure (thin) cream<br />
5 egg yolks<br />
50 grams caster sugar<br />
2 tablespoons matcha powder<br />
125ml double cream<br />
<br />
You will also need fresh strawberries (and elderflowers to decorate).<br />
<br />
<b>To make black sesame sweet pastry case:</b><br />
Place butter, sugar, salt, flour and sesame seeds in a food processor and process until the mixture resembles fine crumbs. Add water and process until the dough just comes together. Turn out the pastry, flatten into a disc, wrap with plastic wrap and refrigerate for 30 minutes.<br />
<br />
Roll out the pastry between two sheets of baking paper until 1/4 inch thick. Cut rounds large enough to fit the tart tins. Lift pastry into tin, ease into base and side. Trim off any excess pastry. Prick the base all over with a fork. Refrigerate for at least 30 minutes. (I like to freeze the pastry overnight. I find that baking the pastry from when it’s completely frozen helps minimize shrinkage.)<br />
<br />
Preheat the oven to 180 degree celcius fan-forced. Place tart tins on baking tray. Line the pastry with a sheet of baking paper and pour in dried beans or rice. Bake for 15 minutes. Remove paper and beans/rice. Return to the oven for another 10 minutes, or until light golden. Set aside to cool completely.<br />
<br />
<b>To make Matcha Pastry Cream:</b><br />
Place the cream in a saucepan over high heat and bring to just below boiling point. Place egg yolks, sugar and matcha in a heatproof bowl and whisk until creamy. While whisking, slowly pour the hot cream over the matcha mixture.<br />
<br />
Set the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and stir custard with a wooden spoon for 4-6 minutes until mixture coats the back of the spoon.<br />
<br />
Cover surface with plastic wrap and chill for 2 hours or until cold. Transfer to a stand mixer, add double cream and whisk until soft peaks form.<br />
<br />
<b>To assemble</b> the tart, spoon the matcha cream into the tart shells and top with the strawberries (and elderflowers).Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com1tag:blogger.com,1999:blog-9046264922348760987.post-7712094668278932312016-09-26T12:14:00.000+08:002019-01-08T11:41:47.152+08:00Peach and Cream Syrup Cake<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbXX8LVF-o4bQRxOiOpe_XzUucXo1QJPF8sP3uevDLcPze5DZmHm_BcMfjb9Di_2PtzdZ4sCuIFzK3e1La6PfyoEiHLfheOf4cZOgPXfwm_AQEekek0212rdvA5tofucSaEp-H_cD0NNT/s1600/peachcream04.jpg" /><br />
<a data-pin-do="buttonPin" data-pin-save="true" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2016%2F09%2Fpeach-and-cream-syrup-cake.html&media=https%3A%2F%2F2.bp.blogspot.com%2F-3XX3Oem-E9M%2FV-ieKFmmUSI%2FAAAAAAAAEEc%2FQcjaDsaOQMYmEVKvR7gCEwEWID0myOajACLcB%2Fs1600%2Fpeachcream04.jpg&description=Peach%20and%20Cream%20Syrup%20Cake"></a><br />
<br />
I have a lot of cake tins. I can't help but impulse buy when I saw something that I don’t already have. I got to have it, I said. I would need it in the very near future and who knows it might not be available then, I debated. I would be wishing that I brought it in the first place and I would be full of regrets forever, I reasoned.<br />
<br />
So it's no surprise that I got a kugelhopf/ bundt tin. To be fair, I have every intention of making kugelhopf. But when I saw this interesting peach and cream syrup cake recipe, my kugelhopf tin was screaming to me. I could visualise the beautiful pattern imprinted on the cake. It would be beautiful with nothing else.<br />
<br />
This peach and cream syrup cake has a wonderful tender crumb, almost fudgy even. With the peach syrup that absorbs into the cake, you know it's going to be good. You might think that it will be too sweet like most syrup cakes, but it's not. And the cream! Please whatever you do, don't skip the cream. The cream adds a wonderful lightness and creamy component to the cake. And it's a peach and cream cake afterall.<br />
<br />
<img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmmkSIfo_Q_Jp6JfCs6xhT9SwKVDmVrJh17R34Qo-uO0TdZyarItmgukG2SpS9E_CCb8nM8gq1eLm366rmc5CVmdNLMU3_ffAX7DSMlYg96a6VwBIcI6IraTGHkl-FcDXiVRMvVnJFTVp/s1600/peachcream01.jpg" /><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hjZs_kxuFbT90lJjYtU9noBggwvqGbKZQfmCF6oxf97h0tS_bhp17QYPGQ9WB7K-VQz9fP6AAymRchoXoQEYYQyP3NyviKPBvcq_OHmlQRBQdCq15BkcJ4w0_9YZXCIEws-KGYS776io/s1600/peachcream02.jpg" /><br />
<br />
<b>Peach and Cream Syrup Cake</b><br />
(Adapted from <a href="http://www.delicious.com.au/">Delicious Magazine Australia October 2016</a>)<br />
<br />
<u>Peach Cake</u><br />
700 grams canned peaches in syrup (400 gram drained weight)<br />
200 grams unsalted butter, room temperature, softened<br />
200 grams caster sugar<br />
1 teaspoon vanilla bean paste<br />
4 eggs<br />
200 grams almond meal<br />
225 grams plain flour<br />
1 1/2 teaspoon baking powder<br />
1/2 teaspoon bicarbonate of soda<br />
250 ml buttermilk<br />
Additional melted butter and flour for greasing<br />
<br />
<u>Peach Syrup</u><br />
300 grams reserved peach juices/syrup from cans<br />
50 grams caster sugar<br />
1 teaspoon vanilla bean paste<br />
<br />
<u>Vanilla Cream</u><br />
300 grams thickened cream<br />
1 teaspoon vanilla bean paste<br />
<br />
<b>To make peach cake:</b><br />
Preheat oven to 180C conventional (or 160C fan forced).<br />
<br />
Brush 26cm bundt pan generously with melted butter, dust buttered pan with flour, shake and tap the pan over the sink to remove excess flour. (Note: Don't be tempted to skip this step even if you have a non-stick bundt cake pan.)<br />
<br />
Drain peaches, reserving syrup. Whiz the peaches in a food processor to a smooth puree. Set aside.<br />
<br />
Using a stand mixer, beat butter, sugar and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Combine the almond meal, flour, baking powder and bicarbonate of soda in a bowl. With the motor running on low speed, add dry ingredients and buttermilk in 2 batches until just combined. Stir through peach puree until well combined. Spoon mixture into the prepared pan, smoothing the surface with a spoon. Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. <br />
<br />
While the cake is still hot, poke a few holes in the cake with a toothpick, and pour two third of the hot peach syrup over the cake (see steps below on how to make the peach syrup). With the cake still in the pan, set aside to allow the syrup to absorb completely, about 10 minutes. Invert cake onto a wire rack set over a baking tray, drizzle remainder of the peach syrup over cake, and allow cake to cool completely.<br />
<br />
<b>To make peach syrup:</b><br />
Combine reserve peach juices/syrup, sugar and vanilla in a small saucepan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes or until slightly thickened.<br />
<br />
<b>To make vanilla cream:</b><br />
Whip cream and vanilla until soft peak.<br />
<br />
Serve cake with vanilla cream and a couple of peach slices.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com2tag:blogger.com,1999:blog-9046264922348760987.post-30434206902650681802016-08-27T20:26:00.000+08:002019-01-08T12:00:36.356+08:00Hazelnut and Chocolate Chips Flourless Cookies<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClCIn6o5uwC0Zx0fxerII3N8CVwibzLMVJjQyn2CqNNpWf1dmLI43qMVv_MaeM8rFgUFBhLY9pq9LpIlFKityMuz5zzaqFJ8feUBbaysQmOck53J0o-cJYbvs2t5A_oIVLsdht6KG_519/s1600/hazelnutcookies3.jpg" width="600" /><br />
<a data-pin-do="buttonPin" data-pin-save="true" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2016%2F08%2Fhazelnut-and-chocolate-chips-flourless.html&media=https%3A%2F%2F4.bp.blogspot.com%2F-oByIj3DMf-Q%2FV7xAvm80lOI%2FAAAAAAAAEDs%2FioEcjz0LgyISQd1KsKFWXlRVnbmQX-cUwCLcB%2Fs1600%2Fhazelnutcookies3.jpg&description=Hazelnut%20and%20Chocolate%20Chips%20Flourless%20Cookies"></a><br />
<br />
These flourless cookies are probably the easiest thing I have ever made. It's one of those mix-everything-in-a-bowl type recipe. These cookies are amazingly good for something that requires so little effort. They are crisp around the edges and chewy in the middle. I love the classic combination of hazelnut and chocolate which always reminds me of nutella. I added a touch of salt in and on these cookies because I believe that the salt brings these cookies to another level. The salt is totally optional though if you are not a fan of sweet and salty.<br />
<br />
I can't take credit for this recipe of course. It's a Donna Hay recipe which was featured in a weekend paper (Sunday Times?) a couple of weeks ago. I was curious, and I had all the ingredients in my pantry. I'm glad that I tried it because this recipe is definitely a keeper.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteiYu8XSPZLGVitPZkd0X2xDbwrKmQWwiwriPvzIda_C_8_8Eqt-d811Ra24zUIWSBfnyxqyi6BffTGD1Hxh7Ac1NP1bOgWGWOK5Va5Sh_yGaMxsmZW4lfiKEoB_-2jdUIMsvr9EhMj7M/s1600/hazelnutcookies2.jpg" width="600" /><br />
<br />
<b>Hazelnut and Chocolate Chips Flourless Cookies</b><br />
<br />
<i>Makes about 12</i><br />
<br />
175grams (1 3/4 cup) hazelnut meal (ground hazelnut)<br />
40grams (1/4 cup) cornflour<br />
110grams (1/2 cup) caster sugar<br />
60grams (1/3 cup) brown sugar<br />
1 teaspoon baking powder<br />
Pinch of salt (about 1/8 teaspoon) <br />
100g unsalted butter, melted and allow to cool slightly<br />
1 egg, lightly beaten<br />
1 teaspoon vanilla extract<br />
150grams dark chocolate chips<br />
Flake sea salt to sprinkle <br />
<br />
<b>To make Hazelnut and Chocolate Chips Flourless Cookies:</b> <br />
<br />
Preheat oven to 180C conventional (or 160C fan forced).<br />
<br />
Place the hazelnut meal, cornflour, caster sugar, brown sugar, baking powder and salt in a large bowl and mix to combine.<br />
<br />
Add butter, egg and vanilla extract and mix well to combine.<br />
<br />
Stir through the chocolate chips.<br />
<br />
Roll 2 tablespoons of dough into a ball. Repeat with remaining dough. <br />
<br />
Place the balls on baking tray lined with non-stick baking paper, leaving 8cm between each ball to allow room for spreading.<br />
<br />
Bake for 10-12 minutes or until golden brown.<br />
<br />
Allow to cool slightly on trays before transferring to wire racks to cool completely. Sprinkle a small amount of flake sea salt over cookies while still warm.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com1tag:blogger.com,1999:blog-9046264922348760987.post-56517853737639906662016-06-12T18:19:00.000+08:002019-01-08T11:41:47.022+08:00Fancy "Green Apple" Apple Tart<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5GoRK6ZXffoRYEi6_NPpyG5YFahxT6D6KvkgVSh8SBjZZFXkv4hT-MEUtvvRjS0QBoNdyNyfnmDNukID7rNw3tzdKMI3_XR_jZzXK1vgemRTgaGJaXs2u75H8JSVXAg78a4CtNiutEj3/s1600/appletart01.jpg" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64RalcrYgi2JAw0Jv3fNRWPhAtVOvQCAp26UBicEfXb_grMZt3s5HHF6uaCTnTBdVFIC0lTpFaipf3EMub1bTQN1oMjGKButYetn-jJWFYL3_VXnWanXUugBwGz8FfEk-0DmzMwtdtEDM/s1600/appletart02.jpg" /><br />
<a data-pin-do="buttonPin" data-pin-save="true" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2016%2F06%2Ffancy-green-apple-apple-tart.html&media=https%3A%2F%2F4.bp.blogspot.com%2F-FX-vg3KpyAk%2FV07Pqp0rJNI%2FAAAAAAAAD94%2FRq9SY6H7egQSAWNlD1rqbEPvtIDc6pKFACLcB%2Fs1600%2Fappletart01.jpg&description=Fancy%20%22Green%20Apple%22%20Apple%20Tart"></a><br />
<br />
I had this idea of making an apple tart that actually looks like an apple for a while now. Well, I can't take all the credit. The idea was inspired by a couple of patisseries that did that, and I thought it's probably something I can recreate quite easily at home. So there you go! Not bad at all, if I may say so myself. Haha.<br />
<br />
The hardest part of making this tart is the pâte sucrée. <a href="http://cakeletsanddoilies.blogspot.com.au/2016/06/pate-sucree-sweet-crust-pastry.html">I did a post on making pâte sucrée last week</a>. The other components for this tart are pretty easy, I promise. <br />
<br />
The dome part of this tart is an apple vanilla bavarian cream. Bavarian cream is like a custard based mousse. Hidden under the dome is homemade vanilla apple compote.<br />
<br />
I'm really happy with the glazing. Look how shiny it is! I could almost see my reflection. A note about the glazing - you will need several coats to achieve the glaze. Just pour the glaze that is collected at the bottom of the baking tray back into the jug, pour over the domes again, keep repeating. You will probably need to do this about 10 times.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHWhbkQ7xlix3XBPRMWwpwGE9vMwQIjtxcbSuTw8tQvWluHYknb-n-hWW5SH9ZQ_AzXR7Bz4BudwfZbOp9frn2I9yqx0NFgt1vLXQCRI4unPR232_EjAHskKlOHaZHyysrwPDuVOe5JW1/s1600/appletart03.jpg" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVSJPOT5qA3M5IZbld3BDSCIf9-c3vHhyphenhypheniTQqfkhwP6wRN7QKpVyBpNI1JIdYPmfem7DVsl-w-W5PH6QHBhdYvlTu8nCwcOkpfkA1odwamlhlcmAB4S6ps3DtDpmDF3gEK4DnbQJRxWSG/s1600/appletart04.jpg" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhR_B3nO1gRe-lYvNbPcjQRaZBx9gTGOZ76aJJrrIqvNJSRjjiEo8cId53szJBRFAqgNEf4JHHWEMKlE6YlPyhsJAENCoy09n8FQNW7laJICr6ywKN7eXarXrbCbKRCqvXDE61H4GRH0U/s1600/appletart05.jpg" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhHSSw-zRDn1EukCJbmi3UccD2Nq1LkyqKBWL9doHl4H6sH7R7sKFtThUZudftNssLU65wE9QghBXFUZrKMs3pj1FnIsEoa8yZNg3GE0vM3qg7Ia8eh__pgmEIn1Zl1h9e1wOK8-vuSFO/s1600/appletart07.jpg" /><br />
<br />
<b>Fancy "Green Apple" Apple Tart</b><br />
<br />
<i>Makes 6 tarts</i><br />
<br />
<u>Pâte Sucrée</u><br />
<a href="http://cakeletsanddoilies.blogspot.com.au/2016/06/pate-sucree-sweet-crust-pastry.html">See link here.</a><br />
<br />
Bake the pâte sucrée on the day when you are ready to assemble the tart. I used 8cm diameter tart rings.<br />
<br />
<u>Apple Puree</u><br />
250 grams granny smith apples (about 3-4 apples, see notes below)<br />
25 grams caster sugar<br />
25 grams water<br />
<br />
<b>To make apple puree:</b><br />
Note: Weigh out 250 grams of apples after peeled, cored and cut into 2cm cubes.<br />
<br />
Combined apples, sugar and water in a saucepan over medium heat. Cook until apples are very soft, about 15 minutes. Transfer to food processor and puree. Makes about 1/2 cup apple puree.<br />
<br />
<u>Apple Bavarian Cream</u><br />
2 sheets gelatin<br />
2 egg yolks<br />
50 grams caster sugar<br />
1 vanilla bean, halved and seeds scraped<br />
1/2 cup apple puree (see steps above), room temperature<br />
200ml whipping cream<br />
<br />
<b>To make apple bavarian cream:</b><br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Whisk egg yolks, sugar and vanilla seeds in a heatproof bowl until pale and creamy. Add apple puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat.<br />
<br />
Squeeze the excess water from the gelatin. Stir gelatin into the apple mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools to room temperature.)<br />
<br />
Meanwhile, whisk cream to firm peaks (be careful not to over-whip). When the apple mixture cools completely, carefully fold whipped cream into the apple mixture with a spatula until combine.<br />
<br />
Spoon the apple bavarian cream in the cavities of 70mm diameter semi-sphere silicon mold. Wrap the mold well with plastic wrap, and freeze until completely frozen.<br />
<br />
<u>Apple Compote</u><br />
1 sheet gelatin<br />
250 grams granny smith apples (about 3-4 apples, see notes below)<br />
25 grams caster sugar<br />
25 grams water<br />
1 vanilla bean, halved and seeds scraped<br />
<br />
<b>To make apple compote:</b><br />
Note: Weigh out 250 grams of apples after peeled, cored and cut into 2cm cubes.<br />
<br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Combined apples, sugar, water and vanilla pod and seeds in a saucepan over medium heat. Cook until apples soften slightly, about 5 minutes. The apples should lose the crunch, but still firm and not mushy. Remove vanilla pod.<br />
<br />
Squeeze the excess water from the gelatin. Stir gelatin into the apple mixture until gelatin completely dissolves. Refrigerate for at least 4 hours. <br />
<br />
<u>Glaze</u><br />
4 sheets gelatin<br />
250ml water<br />
250 grams caster sugar<br />
A couple drops of green food coloring<br />
<br />
<b>To make glaze:</b><br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Combined water and sugar in a saucepan over medium heat, stir until sugar dissolves, and allow to bring to a boil for 5 minutes.<br />
<br />
Squeeze the excess water from the gelatin. Stir gelatin into the sugar syrup. Add food colouring and stir to combine. Pour glaze into a jug and set aside to cool to room temperature (20ish degree celsius) before use. <br />
<br />
<b>To assemble:</b><br />
Spoon apple compote into baked tart case. Set aside.<br />
<br />
Unmold the apple bavarian cream domes, and place on cooling rack set on a baking tray. Pour room temperature glaze over the domes. Note about the glaze- the first pour/coat of glaze will seems like it's not sticking to the dome. You will need to pour the glaze over the dome a few more times, letting each coat to set for half a minute before the next pour.<br />
<br />
Carefully place the dome over the tart case. Stick a pretzel stick on top of the dome.<br />
<br />
Allow to thaw tart before serving. (Note: Takes about 20 minutes to thaw at room temperature depending on the weather. Or 2-4 hours to thaw in the fridge.)Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com1tag:blogger.com,1999:blog-9046264922348760987.post-62946875514309930392016-06-04T17:41:00.000+08:002019-01-08T12:03:43.101+08:00Pâte Sucrée (Sweet Crust Pastry)<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65htYimRDPacdiSvl5C2InWkoXJcg3gg-60uLzHw8li7NOmdynuYp3EI-dcQAWbzdYp4CTq5qPLWTZy3kZJVczpPK1NiNf3Vvg9nnV_5ui0IzV40PxKfXV9ZnvHzoaHUriAx69L1T4OKX/s1600/patesucree02.jpg" /><br />
<a data-pin-do="buttonPin" data-pin-save="true" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2016%2F06%2Fpate-sucree-sweet-crust-pastry.html&media=https%3A%2F%2F1.bp.blogspot.com%2F-v9A7h24ZrX4%2FV0rj7ehzAJI%2FAAAAAAAAD9k%2F_1IPr8_zNG03C4tjMUyKm9qyuy9HkIlKACLcB%2Fs1600%2Fpatesucree02.jpg&description=P%C3%A2te%20Sucr%C3%A9e%20(Sweet%20Crust%20Pastry)"></a><br />
<br />
Next week, I will be sharing a very special recipe – a tart of sort. It will be a secret for now. In the meantime, I thought I will first share the basic of making pâte sucrée (sweet crust pastry) which I will be using for the tart.<br />
<br />
I have two go-to pâte sucrée recipes. One is a lot easier and I like to use that for filling that needs to be baked, like my <a href="http://cakeletsanddoilies.blogspot.com.au/2012/10/classic-lemon-tart.html">classic lemon tart</a> and <a href="http://cakeletsanddoilies.blogspot.com.au/2013/10/passionfruit-tart-with-orange.html">passionfruit tart</a>.<br />
<br />
This pâte sucrée is my favourite of the two even though it requires a few more steps, and the pastry is harder to manage especially on a hot day. But it’s worth the effort if done right because this pâte sucrée is more buttery, richer and crisper. Just like the ones that you get from a good French patisserie. <br />
<br />
Lining the tart ring is still a challenge for me, but I think I’m starting to get the hang of it.<br />
<br />
A tip for making this pâte sucrée- avoid making this on a hot day especially if you have little experience with making pastry. If the pastry becomes too soft to handle, put it in the freezer for a minute until it’s firm.<br />
<br />
This recipe makes a big batch. My advice is to make the full batch, divide into portions, and freeze the portions that you won’t be using. It keeps well in the freezer.<br />
<br />
<b>Pâte Sucrée (Sweet Crust Pastry)</b><br />
(Adapted from <a href="http://www.amazon.com/PS-Desserts-Philippa-Sibley/dp/174270204X">PS Desserts</a>)<br />
<br />
360 grams unsalted butter, room temperature, softened<br />
150 grams pure icing sugar, sifted<br />
4 egg yolks<br />
50 ml cold water<br />
500 gram plain flour, sifted<br />
a pinch of cooking salt<br />
<br />
<u>To make pâte sucrée:</u><br />
Place the butter and icing sugar in the bowl of an electric mixer fitted with a paddle attachment. <br />
<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsizB56PhbXcyLIlzzWOcgrWGVQhBHJXlBCKJWMr1dFuzcSDij9-O07LzN9H3gTeikGLr_dHQi41Mc0Va1h0-xC3Vd6voF_HD5qpI8RBGZy07lVGcK-HDNylxYl8UkOyWRWQSg70zsphZY/s1600/patesucree03.jpg" /><br />
<br />
Mix together at a low speed until the icing sugar is incorporated into the butter and the mixture is smooth. Take care not to aerate too much. You don't want it pale and fluffy. This step should not take you more than a minute.<br />
<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOvY4XPtLX4hVPqK3x3HvhsQ0Uwo-lr5UQ__IchklAv6DbC4eMcA3Y_wFelBUrIZLdeyc5S6xmn5ub9Dklv0rGcS9s99iE9GTTW7_seD7exqE64mMlml1OsyccQQZGJprH2IKmRxN_Un2/s1600/patesucree04.jpg" /><br />
<br />
In a separate bowl, combine the 4 egg yolks and water.<br />
<br />
With the mixer on low, add the egg yolks and water mixture to the butter mixture bit by bit. At this stage the mixture may look as through it has separated (see photo below). Don't worry, it will be fine once the flour is added.<br />
<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifm-2tUgdVVmaWL1YE-C7PBqNv-PAgO4k2Ytw9E8H8v6KzJOiEXoBGMwe8JSvN9ilVuxa4-tKnBMReuII59CeYEiXzq1nP4_mzuPXiPoiBt66_OJ7hGgSvUCYxBeeRDLNZ-E0bBvLV_bB/s1600/patesucree05.jpg" /><br />
<br />
Now turn off the mixer, then tip in the flour and salt. On low speed, work in the flour and salt until the mixture just comes together and is crumbly. Do not overwork at this stage as the gluten in the flour will activate and the pastry could become tough. This step should only take about a minute.<br />
<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWW0oLq7XVa5I4rOnEyDYk6E_mvPmcCwG4ufR4sH_XJIXxhlYZdAyL9iGkTL4EQM_9NJ4gr43vhK0yVQtoSuU7CCWzKwaultbd15tgeU2BEKouqJgQNQlq7d_IrMAl2dNf_aO6MVQNDtD/s1600/patesucree06.jpg" /><br />
<br />
Tip the contents of the bowl onto a work surface. Working very quickly, gather the pastry together into a smooth ball. Divide the pastry into half. Pat each half into about 3cm half rounds. You don't want a big boulder otherwise it will make it harder to roll out the pastry. Wrap in plastic wrap and refrigerate until chilled all the way through. (This pastry freezes well. Freeze the portion you don't use. Remove from the freezer and thaw overnight in the fridge before rolling out.)<br />
<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCpIyUNyk3VRy1RjCZsponlHx2LjtE_T6zMKgrSrCpawPS1pfJIIhupVcZ1rEJ4mqnKzp9QPojDcXx4Vk9XBBU0v8ldfFt7Roo9aLKr3NIKEyNa1Se-nRo89hi6juckhmMVKfG2VRF6WF/s1600/patesucree07.jpg" /><br />
<br />
<u>Lining the tart rings:</u><br />
Once the pastry has chilled (at least 30 minutes), roll out the pastry between two sheets of baking paper until 2mm (1/16") thick. For a larger tart, roll the pastry out to 4mm thick.<br />
<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubrEEGGyFs2tRH9aTfUrV3AqxVdgkP6HxnRWW_eDKvlKhd-6ySO8Ts1RxZuzbT7ycc3oh3m8v1BU4APyFUFJ6TXd8FnXhxAsrw58rd0WavQ8In5fw0pZnAET0gcsm2MGX-ZvmjBlRvIdc/s1600/patesucree08.jpg" /><br />
<br />
If the pastry becomes too soft after you rolled it out, freeze the pastry for a minute until firm but still pliable. Cut pastry large enough to line the tart ring. Ease the pastry into the ring, and gently press the dough to the corners of the ring. It is extremely important (and the hardest step) to make sure the pastry is perfectly flush along the corner and sides of the ring. Make sure not to make too much indentations with your fingers. Trim off the excess pastry. Prick the pastry with a fork.<br />
<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLV1pjIRg5tFrEgxre9KvblVY3hGd9Stgib-fMf1dLzx79GEft_zdwPziO1pNVwA4EqB3X64MdZlrr3jPAgiZsZ-C27nOb9u4_46pZLvNpJh76G6YNFoXAp1HBZBV-XvndLH_vdKAffDh/s1600/patesucree01.jpg" /><br />
<br />
At this stage, I usually like to cover the pastry with plastic wrap and freeze it overnight. I find that baking the pastry from when it’s completely frozen helps minimize shrinkage.<br />
<br />
<u>To blind bake:</u><br />
Preheat the oven to 180C fan forced.<br />
<br />
Scrunch up a piece of baking paper, straighten it out, then line the paper over the frozen tart shell (I prefer using baking paper to foil because it doesn't stick to the pastry as much.) Fill with uncooked rice all the way to the top. Bake for 18 minutes (or 25 minutes for larger tart).<br />
<br />
Remove from oven, tip out the rice and remove the baking paper. Return to the oven for 5 - 10 minutes or until the pastry is golden.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com2tag:blogger.com,1999:blog-9046264922348760987.post-11130217494957591562016-01-30T22:39:00.000+08:002019-01-08T11:54:40.874+08:00Blueberry and Lemon Friands<img width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_meQvdo3s6HEZLUv8D6NA9vDILTon6QT1J8E6VhkbVlRL-Ch_wampv09lJ_3WyFP6_IqfsyxCXNHTPObC17v6TmjTNpwojuudW8-Xyb87llqC_YK4ZPTOIqROQy1fs1URwyGxi7zg2Xg/s1600/friand1.jpg" /><br />
<a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2016%2F01%2Fblueberry-and-lemon-friands.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-lf7RHGeJUSE%2FVqcCh5PO1sI%2FAAAAAAAAD7c%2FYw7tK16eNuA%2Fs1600%2Ffriand1.jpg&description=Blueberry%20and%20Lemon%20Friands"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
I love these simple little cakes. I know they look quite plain, but trust me, they are absolutely delicious. The best thing about them is that they are so easy to make.<br />
<br />
In Australia, friands are typically baked in small oval cake tins. You can of course bake these in standard muffin pan.<br />
<br />
Now on the topic of brown butter (beurre noisette) vs melted butter. The brown butter apparently gives a nutty note to the cake. I found that it didn’t make a whole heap of difference worthwhile the effort of browning the butter. Well, that’s my opinion anyway. So melted butter for my friands it is.<br />
<br />
Of all the different favours I have experimented with, my favourite is still the classic blueberry and lemon. When baked, the blueberries will burst and become jammy and delicious. <br />
<br />
These little cakes are best served still warm from the oven, with the crust crisp and the centre moist and light. Having said that, they are just as wonderful after a day or two.<br />
<br />
<img width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhoqFvcKCzF7vpatazCVTlJS8CJUn4rVB4LNCgo7f5VXJiLp6bY6IpNinzGWV5C3pryGqF2tZcTTkZQzVArSQuKeCp5lfOXJhLW8hqUVZtRtx0k0miPtpMuGiZk46SdaVJwBJJUavT5o6/s1600/friand5.jpg" /><img width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDPZjR6XWfVjcl1WAGkNem4Xrm9c86KNt7DeGONRf_ow3musaxMHHYAYRLP7y5NCv0Ftp_hZU_PY_mUugkj7AT63JHm1JjNPh2qOEwqamTPMJIa1WjNCB0inRj27KWfeqPO8oxOD-QOM2/s1600/friand2.jpg" /><br />
<img width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Wbo_oG0kPwk4Hrz5iS4XZbsCqZJ4QxNaYJpjH9QSWt7tgpVxWj8FtgTL3VZVxoUy1qokS859uCdVBc41SWopu7swlCjM8qRI76gdrzXD0f8tnN3Aynw388VHIqYpQLnnYApqGT4xfOsy/s1600/friand3.jpg" /><img width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyxYt3cDyHjcYPdWe47ykCRhRgCPFKkE4WByItp4MHFCyHS3eR_9jXoeeHgY5SKvMH7jYrgzW9lTusQD-rYcpO86BBHtbcYIG3XC032FiyGF8dtn8Rnb8m_0IVy_Gd1o8bdjSDVRuJkBg/s1600/friand4.jpg" /><br />
<br />
<b>Blueberry and Lemon Friands</b><br />
<br />
<i>Makes about 5</i><br />
<br />
100 grams icing sugar<br />
25 grams plain flour<br />
85 grams almond meal (ground almond)<br />
Zest of 1 lemon<br />
120 grams egg whites (about 3 eggs)<br />
100 grams unsalted butter, melted and cooled<br />
About 85 grams blueberries<br />
About 1/4 cup almond flakes<br />
<br />
Additional butter and flour for prepping the cake pan. See method below.<br />
<br />
<b>To make Blueberry and Lemon Friands:</b><br />
Preheat oven to 200 degrees celcius conventional (or 180 degrees celcius fan-forced). <br />
<br />
Rub softened butter in the holes of the friand or muffin pan, and dust each hole lightly with flour. Tap the pan, upside down, over the sink to get rid of excess flour. Set aside. (Note: Don't be tempted to skip this step even if you have a non-stick pan. It not only helps to guarantee that the friands won't get stuck in the pan, the butter and flour will give a nice golden crust all over.)<br />
<br />
Combine icing sugar, plain flour, almond meal and lemon zest in a large bowl. Set aside.<br />
<br />
Lightly whisk egg whites in a separate bowl until they form a light foam. (Note: It's important not to over whisk the egg whites or you will rubbery friands. This step is only for breaking up the egg whites slightly so that it can be folded into the dry ingredients easier.)<br />
<br />
Tip egg whites and cooled melted butter into the dry ingredients. Using a spatula, lightly fold the mixture together until just combined.<br />
<br />
Divide the batter into the holes of the prepared pan up to 3/4 full. Drop about 6 blueberries in each hole. Lightly crush almond flakes with your fingers and scatter over the cake batter.<br />
<br />
Bake for about 25 minutes, or until golden and a skewer inserted into centre of cake comes out clean.<br />
<br />
Serve warm with a light dusting of icing sugar.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com4tag:blogger.com,1999:blog-9046264922348760987.post-8908035727616867262016-01-01T22:39:00.000+08:002019-01-09T14:56:19.671+08:00Hazelnut Opera Cake<img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZX32Vp88XQWd5hNa1h57OAmEGdlh4S5cHihbodPnYVYD6RNMXQ_1KqLAAqxBoxLtEAwshp2LIWPLV10bOTA9uEAeg1WmP455rDBp8YpjufEU8qqm2f33MLAazFkN7DpoeC-sKJv0L_cBf/s1600/hazelnutopera01s.jpg" /><br />
<a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2016%2F01%2Fhazelnut-opera-cake.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-HZohCz_2u04%2FVoaJZJWD7uI%2FAAAAAAAAD64%2F_Pm0Dlq25rQ%2Fs1600%2Fhazelnutopera01s.jpg&description=Hazelnut%20Opera%20Cake"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
Cheers to a new year! I hope you have enjoyed the festive season, and all pumped for the new year? I know I am! Bring it on 2016!<br />
<br />
This is my first blog post of the year. So it should be about cake. Of course.<br />
<br />
This one I'm excited about. Hazelnut Opera Cake. My take on the classic opera cake.<br />
<br />
My hazelnut opera cake consists of 5 components - hazelnut joconde, coffee kahlua syrup, nutella spread, coffee buttercream and chocolate ganache glaze.<br />
<br />
I found that getting the ratio of the components right is the trickiest part of making this cake, and also the most important as it has a huge impact on the overall balance of flavours. I tried to make the joconde and buttercream the same thickness at about 5mm. For the nutella layer, I found that it's best to keep it about 1mm or it can be too sweet and overpowering.<br />
<br />
I kept the decoration simple with a light sprinkle of coffee beans, cocoa nibs and almond meal.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsr4ZoXi8mLW9dYw2QEtFWSZ-3Yq3TqPVzKZTHCmUwAKBhXj0bq5cbU1rv0H6V9JaSEHtm69RGC6sMQpRXSs2NcZgPEXZFW3aWd7OEOVFiI_tFis2MU7Xll6nvZik7zCK4tOUMX7Pohw6d/s1600/hazelnutopera02s.jpg" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4P_R6qioGHhqbfFq8HF6sT_J9u-skQqJullsxbhv2DlDQecwc-vBpVyQEexEjmycifQSWXqmqeNxKOM29ZrSGhvZRNL2EHwbkcmuVoiBX0oBmvQKauTq4fBECP9I8-eteD40YY8Uq02AB/s1600/hazelnutopera03s.jpg" /><br />
<br />
<b>Hazelnut Opera Cake</b><br />
<br />
<i>Makes one 15cm cake</i><br />
<br />
<u>Hazelnut Joconde</u><br />
125 grams icing sugar, sifted<br />
125 grams ground hazelnut (hazelnut meal)<br />
40 grams plain flour, sifted<br />
160 grams whole eggs, room temperature<br />
30 grams unsalted butter, melted and cooled<br />
100 grams egg whites (reserve yolks for the buttercream)<br />
30 grams caster sugar<br />
<br />
<u>Coffee Kahlua Syrup</u><br />
125 ml water<br />
80 grams caster sugar<br />
125 ml espresso<br />
2 tablespoons kahlua<br />
<br />
<u>Coffee Buttercream</u> <br />
2 teaspoons coffee granules<br />
2 teaspoons hot water<br />
60 grams egg yolks<br />
100 grams caster sugar<br />
30 ml water<br />
225 grams unsalted butter, softened, cut into small cubes<br />
<br />
<u>Chocolate Ganache Glaze</u><br />
125 grams dark chocolate<br />
20 grams liquid glucose<br />
130ml whipping (pouring) cream<br />
<br />
You will also need Nutella.<br />
<br />
<b>To make hazelnut joconde:</b><br />
Preheat oven to 200 degrees celcius conventional (or 180 degrees celcius fan-forced). Line two 35 x 22cm baking trays with baking paper.<br />
<br />
Using an electric stand mixer fitted with whisk attachment, whisk icing sugar, hazelnut meal, flour and whole eggs for 10-12 minutes until the mixture is light and aerated. With the mixer still running, slowly add cooled melted butter to the mixture until incorporated. Set aside.<br />
<br />
Using an electric stand mixer, with a separate clean dry bowl and whisk, whisk egg whites until foamy. Gradually add in caster sugar and whisk until stiff peaks form.<br />
<br />
Using a spatula, fold in a third of the stiff egg whites into the hazelnut batter to loosen. Carefully fold in the rest of the stiff egg whites.<br />
<br />
Spread the mixture onto the prepared baking trays to about 5mm in thickness. Bake until golden brown and the sponge springs back when pressed gently. This should take about 12-15 minutes.<br />
<br />
<b>To make coffee kahlua syrup:</b><br />
In a small saucepan, bring sugar and water to boil, and cook for 1 minute. Remove from heat, add espresso, and leave to cool. Add kahlua.<br />
<br />
<b>To make coffee buttercream:</b><br />
Combine coffee and water, set aside.<br />
<br />
Place yolks in the bowl of the electric mixer fitted with whisk attachment.<br />
<br />
In a small sauce pan, bring caster sugar and water to boil without stirring. When the temperature of the syrup reaches 115 degrees celsius, remove from heat, start mixer at high speed, pour the syrup in a thin stream into the yolks, and whisk until thick and cools completely. It should take about 10 minutes.<br />
<br />
Start adding small lumps of the softened butter a little at a time, whisking well after each addition and scraping down the bowl from time to time. When all the butter has been incorporated, add coffee mixture, and continue to beat until light and aerated.<br />
<br />
<b>To make chocolate ganache glaze</b><br />
<i>(Note: Make this after you have assembled the cake and the cake has been allowed to firm up in the fridge for at least 1 hour. You will not need to use all the glaze.)</i><br />
<br />
Melt chocolate over bain marie or in microwave.<br />
<br />
Stir glucose and cream in a small saucepan over medium heat until glucose dissolves and mixture comes to a gentle simmer. Remove from heat. Gradually add hot cream to the chocolate, mixing continuously to form an emulsion. Let cool slightly (about 5 minutes). Use immediately.<br />
<br />
<b>To assemble:</b><br />
Cut hazelnut joconde into 3 squares (about 17 x 17cm). <br />
<br />
Place one of the squares on a baking paper, brush square generously with the coffee kahlua syrup. Spread a layer of nutella (about 1mm thick). Spread coffee buttercream over (about 5mm thick). Repeat with second square, syrup, nutella, buttercream. Repeat with last square, syrup, buttercream.<br />
<br />
Cut the cake with a 15cm cake ring. Leave the cake in the ring, remove scraps, and place in fridge to set for at least 1 hour. <br />
<br />
Prepare chocolate ganache glaze, pour a thin layer on top of cake, give the cake a few firm taps on the kitchen bench until the glaze evens out, return cake to fridge for at least 1 hour. Demould and serve.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com4tag:blogger.com,1999:blog-9046264922348760987.post-9867868685379977282015-11-22T18:09:00.000+08:002019-01-08T11:44:34.822+08:00Brandy-snap Basket<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bHEeiHOWF3W3uu-qTOlW51q3858l2U1-eHqYWzgzLQTvG1SUQfXdvvYKYKOpClSa15AXKzayB2azlEXUH-Q0pxxAkINtuQ0EB2PHo1bOXSONg4GwruRTlq-HKsygoBwKhX52usL3gc0O/s1600/brandysnap1.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJg5j7oPKM3afCqY6trXEReGXIygDiGZo1jvMywddS6d-o1Clo1Aa58fOW-lSdUmD_aNXfRtWmM35fL5d0fxnqYzInQa9hxwq5PEqeWtCl3JDUzkvMAwbGTU4etDxsYUBiHIHKeBPlFH_L/s1600/brandysnap2.jpg" /><br />
<br />
Brandy-snap basket with vanilla ice-cream and strawberries will forever hold a special place in my heart. It was the dessert that we had on our wedding day. It was our 4th year wedding anniversary last Friday (OMG, has it really been 4 years?). So I thought I will attempt to recreate this very special dessert. It came out perfect on my first attempt. A little fussy to make, but not difficult at all. I do love the delicate lace-like texture of the basket.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwn3Ws4cAlDcD0lheUlt6t571Tn-QlTaOPUW5M_SpWsLYbxpxpRWMjpgEZgH1OGph8yey9ZQq82tCSC4mGszJ_S_qbP5DzexP4vztTzugxxDFvDW5PRmjkV3yF67hDjp5wWfS_n3BHfPo/s1600/brandysnap3.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgvRuUqd3TlE23ZVrqqDj1Mfq8dxdKTtcRmUyTs9hGUb2J0JuPmdTXFiZSCIgQd7P2sxjt2bHMQoSbLGHMBRHoZolycszcXasZdRgIRV258B37FRztiGj9PyG5JPMNSyKB93AQq8TnUOu/s1600/brandysnap4.JPG" /><br />
<br />
<b>Brandy-snap Baskets</b><br />
(adapted from <a href="https://www.penguin.com.au/products/9781921383113/when-i-get-home">Matt Moran When I Get Home</a>)<br />
<br />
<i>Makes about 10-12 baskets</i><br />
<br />
120 grams unsalted butter, softened , room temperature<br />
140 grams brown sugar<br />
180 ml liquid glucose<br />
2 teaspoons brandy<br />
140 grams plain flour<br />
<br />
<b>To make brandy-snap baskets:</b><br />
In an electric stand mixer with paddle attachment, beat butter and brown sugar until light and fluffy. Add glucose and brandy, beat until well incorporated.<br />
<br />
Using a spatula, carefully fold in flour until just combined.<br />
<br />
Cover and refrigerate for an hour until firm. Don't leave the mixture in the fridge for too long or it will be too stiff to work with.<br />
<br />
Preheat oven to 180 degrees celcius conventional (or 160 degrees celcius fan-forced).<br />
<br />
Using a tablespoon, scoop out a tablespoon of mixture. Roll out the mixture between two sheets of baking paper to about 10cm diameter and 1mm thick. For a neat finish, use a large 10cm cookie cutter to make 10cm round, scrap off excess around the cookie cutter. If the mixture gets too soft to work with and sticks to the baking paper, put it in the freezer for 1 minute to firm up.<br />
<br />
Place the disc on a baking tray line with baking paper. Bake for 8 minutes or until golden brown. The disc will starts to bubble, creating the beautiful and delicate lace-like texture. Keep a close eye on it as it will start to burn very quickly.<br />
<br />
Remove from oven, and cool for 15 seconds. Working very quickly, place the disc on an upside-down bowl or mug. Carefully peel off the baking paper, and press the sides of the disc to form a basket. Set aside to cool.<br />
<br />
Repeat steps above with the remainder of the mixture. (Note: Keep the mixture in the fridge while working on the disc.) <br />
<br />
Store in an airtight container until required.<br />
<br />
Serve with vanilla ice-cream and fresh strawberries.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com1tag:blogger.com,1999:blog-9046264922348760987.post-86115775759579716122015-08-01T21:04:00.000+08:002019-01-08T11:44:34.818+08:00Breakfast Panna Cotta<img border="0" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1iwhyphenhyphenS2YE3mjZ9JGqvbkHifbhu8aMxf8ZYV8ziEmr-XuOs4BcqsIrg9s9pIpVaulCP1E08j1LzXTmUulfNDo83C6bb6CeJi03QRqZqmVjLq0jIJRtvA571xyOV7EMxDBiosiDL-2q2Du/s1600/Yogurt+Panna+Cotta+1.JPG" /><br />
<a href="//gb.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2015%2F08%2Fbreakfast-panna-cotta.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-jDz_JdFeoJ8%2FVbzAuxZPYjI%2FAAAAAAAAD5U%2FcfUzC47t79U%2Fs1600%2FYogurt%2BPanna%2BCotta%2B1.JPG%26quot%3B&description=Breakfast%20Panna%20Cotta" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
Dessert for breakfast? Why not?<br />
<br />
Yogurt panna cotta, granola and roasted strawberries - my idea of the perfect breakfast dessert for summer. It's light, refreshing, and a little indulgent. It's a bit like yogurt parfait which, by the way, is one of my favourite breakfast food and has inspired me to make this dessert.<br />
<br />
If you are lazy to make the granola and roasted strawberries for this dessert, replace it with your favourite store brought granola and fresh berries. I promise I won't judge.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIzTJ3qdiLPzerLuCV2sjsqwFpOj6qgQe6-g4OcHtuxN6gJiuOUEylJ8kwyCMwR_KzPshDM0OAfv3XCZSGQDIiDTiTv_pq8uW7nMl8CjpOoW5iGkFWop6mQQD2GFDB1L9fDVdlCTX0lsJ/s1600/Yogurt+Panna+Cotta+2.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1OaFVgw_e2yIek3HLMSq_vV7a0jzDVcRnHX57T9u8866CLxa348aRl1OCD9ah9UlTfAltR2zNIKWu6y7rUnNBx1nK72pSp-W3viKuUzFlesJzryM55x9zcRopFscg9nzQBK8l5jEtZ8t/s1600/Yogurt+Panna+Cotta+3.JPG" /><br />
<br />
<b>Breakfast Panna Cotta</b><br />
<br />
<i>Makes 6</i><br />
<br />
<u>Yogurt Panna Cotta</u><br />
2 gold strength gelatine sheets (2 grams per sheet)<br />
175 ml pouring cream<br />
175ml milk<br />
50 grams caster sugar<br />
1 vanilla beans, halved and seeds scraped<br />
200 grams greek yogurt (sugar free, unflavoured and full fat)<br />
<br />
<u>Roasted Strawberries</u><br />
500 grams strawberries, hulled and halved<br />
4 tablespoons caster sugar <br />
<br />
<u>Granola</u><br />
200 grams traditional oats<br />
85 grams walnut, roughly chopped<br />
30 grams shredded or flaked coconut<br />
pinch of sea salt<br />
Zest of 1 orange<br />
50 grams unsalted butter, melted<br />
120 ml maple syrup<br />
50 grams dried cranberries (craisins)<br />
<br />
<b>To make yogurt panna cotta:</b><br />
Soak gelatine sheets in cold water until softened.<br />
<br />
Meanwhile, combine cream, milk, sugar, vanilla bean and seeds in a small saucepan. Stir over medium heat, and when mixture just starts to simmer, remove from heat.<br />
<br />
Squeeze the excess water from the gelatin and stir the gelatine into the warm mixture until dissolves.<br />
<br />
Add yoghurt to the mixture and stir until well combine. Strain mixture into dariole moulds.<br />
<br />
Refrigerate for 4 hours or preferably overnight. <br />
<br />
To turn out the panna cottas, dip each mould into very hot water and give it a little shake. Turn the mould upside down onto a plate and shake gently to dislodge.<br />
<br />
<b>To make roasted strawberries:</b><br />
Preheat oven to 180C conventional (or 160C fan-forced).<br />
<br />
Toss the strawberries with the castor sugar. Spread strawberries snugly in a single layer on a deep baking dish/tray. Roast for 40-50 minutes or until the strawberries are soft, starting to caramelise and release their juices.<br />
<br />
Allow to cool completely, transfer the strawberries and juices to a bowl, cover with clingwrap, and refrigerate until ready to use.<br />
<br />
<b>To make granola:</b><br />
Preheat oven to 150C fan-forced.<br />
<br />
In a large bowl, combine oats, walnuts, coconut, salt and zest. <br />
<br />
Heat maple syrup in microwave for 30 seconds or until hot. Whisk melted butter into maple syrup until well combined.<br />
<br />
Pour the maple syrup mixture over the oat mixture, and stir until everything is well coated. Spread the mixture in a thin layer on a baking tray lined with baking paper. <br />
<br />
Bake for 40-50 minutes or until the granola is deeply golden. Give the mixture a quick stir a couple of times during the bake. Add craisins to the granola and stir to combine.<br />
<br />
Allow to granola to cool completely, then store in an airtight container at room temperature.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com0tag:blogger.com,1999:blog-9046264922348760987.post-26509047909280107522015-07-18T10:52:00.001+08:002019-01-08T11:41:46.922+08:00Raspberry, Lychee and Vanilla Cake<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpPbAcrt7G7hCZawdGhRmyEpM01C3D7_OqVSxE4FAHk0O6d772CxGpFnW1Baj_jxbtLl6c1rdFJBcZ3DvfvW4ky9Ar7fD_DbrpGG-GGx-4PS477jILFMinRTxQwAOteUhRlqvsY3XxrQD/s1600/raspberrylychee01.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvqqjLQWZFLGoAZ3cqokVfeyqUYwI7E6vYv9BT_JMI73V8woodOhm5IdCUU-HUo2dGip7308CgEZNQcmplRx9DeR3HmG-idF9gd-ehn_lFfOs7NgKOtRbVoKShATNrAEZNv_ApP3qJx39/s1600/raspberrylychee06.JPG" /><br />
<a href="//gb.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2015%2F07%2Fraspberry-lychee-and-vanilla-cake.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-fKM4ZNR3bxA%2FVam-kISLkPI%2FAAAAAAAAD4Y%2FP5dFyGseNI0%2Fs1600%2Fraspberrylychee01.JPG&description=Raspberry%2C%20Lychee%20and%20Vanilla%20Cake" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
Who knew raspberry and lychee can be so good together! They certainly don't sound all that impressive on paper. But OMG! I had an OMG moment when I tried it the first time. Like OMG, why didn't I try this earlier? In a way, I think, I love these flavours together because they reminiscent of spring, and romance, and girly tea parties. And maybe also for the simple reason that I love raspberry and lychee.<br />
<br />
I want to make a delicate cake to go with these flavours. A chiffon-like cake that is light and fluffy, but sturdy enough to be baked in a standard cake pan. And billowy swiss meringue buttercream two ways; raspberry buttercream for the filling, and vanilla buttercream to dress the cake like a dream. And of course plenty of lychee in the raspberry buttercream filling, and lychee sugar syrup to amp up the flavour. To make this cake extra special, I decorate it with pink macarons on the side to give it a wow factor, and pile on a generous amount of raspberries on top of the cake that sit so enticingly like red rubies.<br />
<br />
I have to say. This is the prettiest cake I have made to-date. And I am so excited to share it here on this blog.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vCGi4OD-xBEOkuV5_HnXRoI7gNcvLy2DPFVnnvLqfGiez8tzbU6QzdVule-U2KsbfIZTJElPSKtjhcGPBU4imef6oy8fzLAxqHzO1FMBF-Pn2Ba2XuRlKLRckAJVa6AAY1sXpha0BXpc/s1600/raspberrylychee03.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpgNtjlXpi0f1TJaN9nj-VvT4V0rEG_yAlvWdsJswTu0tXIDSTzJunisjJkG6WP19QsLSbRBbi2VhF0g7BUv9ZEam-YMGIUpU1nkfV09DaUwishkDsNb85QMSutwTlDeC05XngGNc8xyZ/s1600/raspberrylychee04.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwpW5LxDd8NPokKfO2Oq1HfC3jwRnxkpO0CiQ-PuKQL77INpmIx7OiZCy9isPee14TxHB3jVc-nLtPc_3uebg_eGr6DyhifiFd3Dk9jiDCw-HeDfvgBacZpKb1LpW8wSEb8h4hBWqemc0/s1600/raspberrylychee02.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKeoUasD9O09nUtwswtLnquISVO7Xrmtt7VAbH7VVyjTGX36qGffByCkNeWQdZuybGNh_QHwGfsvK4Yq1KgD-JaICvGvJkfPR1_7OylN40nXcOz6hpC0hJmDK6_zL_7no7x-oa1HjYWfmN/s1600/raspberrylychee05.JPG" /><br />
<br />
<b>Raspberry, Lychee and Vanilla Cake</b><br />
<br />
<i>Makes an 8" cake</i><br />
<br />
<u>Sponge</u><br />
4 egg yolks, room temperature<br />
40 grams caster sugar<br />
80ml milk, room temperature<br />
60ml neutral flavoured oil (I used rice bran oil. You can also use veg oil, corn oil, etc.)<br />
1 teaspoon vanilla extract<br />
135 grams cake flour (Or plain flour. But cake flour gives a softer texture cake.)<br />
1 teaspoon baking powder<br />
6 egg whites, room temperature<br />
40 grams caster sugar<br />
<br />
<u>Lychee Sugar Syrup</u><br />
1 can (560 grams) lychee in syrup<br />
50 grams caster sugar<br />
<br />
<u>Raspberry and Vanilla Buttercream</u><br />
250 grams fresh or frozen raspberries<br />
2 tablepoons caster sugar<br />
4 large egg whites (about 80 grams)<br />
200 grams caster sugar (I used vanilla caster sugar)<br />
350 grams unsalted butter, soften, cut into small cubes<br />
120ml milk, room temperature<br />
1 teaspoon vanilla extract<br />
<br />
You will also need 250 grams fresh raspberries and macarons to decorate. <a href="http://cakeletsanddoilies.blogspot.com.au/2013/04/peanut-butter-and-raspberry-jam-macarons.html">Recipe for macarons here</a>.<br />
<br />
<b>To make sponge:</b><br />
Preheat oven to 180 degrees celcius conventional (or 160 degrees celcius fan-forced).<br />
<br />
Using an electric stand mixer, whisk egg yolks with 40 grams sugar until very pale and creamy.<br />
<br />
Combine milk, oil and vanilla extract in a bowl, with mixer at low speed, add to egg yolk mixture until combines. <br />
<br />
Combine cake flour and baking powder in a bowl, with mixer still at low speed, add to egg yolk mixture until combines. Set aside.<br />
<br />
Using an electric stand mixer, with a separate clean dry bowl and whisk, whisk egg whites until foamy. Gradually add in the remaining 40 grams sugar and whisk until stiff peaks form.<br />
<br />
Using a spatula, take 1/3 of the stiff egg whites and fold into the yolk batter. Fold in the rest of the whites.<br />
<br />
Divide batter into 2 x 8" cake pans. (Note: I didn't grease or line the cake pans. However, I did use non-stick cake pans with removable base. Line your cake pans if you wish, especially if your cake pans do not have a removable base.)<br />
<br />
Bake in the preheated oven for 25 minutes or until an inserted skewer comes out clean. Remove from oven, turn cake pans upside down on a cooling rack and allow cakes to cool completely in pans. <br />
<br />
Once cakes are completely cool, trim cakes to your preference.<br />
<br />
<b>To make lychee sugar syrup:</b><br />
Strained syrup from a can of lychee. Reserve lychees for the filling.<br />
<br />
Combine 125ml lychee syrup and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Set aside to cool completely.<br />
<br />
<b>To make raspberry and vanilla buttercream:</b><br />
Combine raspberries and 2 tablespoons sugar in a saucepan, cook over medium heat until raspberries break down and release its juice. Continue to cook, stirring constainly, until juice thickens slightly and coats the back of a spoon.<br />
<br />
Strain the raspberry mixture through a sieve into a bowl, pressing down with the back of a spoon and discarding the solids. Allow the raspberry mixture to cool completely before incoporating into buttercream.<br />
<br />
Meanwhile, combine the egg whites and caster sugar in a heatproof bowl set over a pan of barely simmering water and whisk continuously by hand until the egg white mixture reaches 70°C on a sugar thermometer. (You can make this icing without a sugar thermometer. Simply whisk until the sugar is dissolved (about 8-10 minutes). Test by rubbing a small amount between your fingertips; it should feel completely smooth, without sugar grains.)<br />
<br />
When the sugar has dissolved and the syrup is warm to the touch, remove the bowl from the pan. Using an electric mixer, whisk for about 10 minutes until stiff peaks form and the mixture has cooled (checked by touching the bottom of the bowl). The meringue needs to be completely cooled before you add the butter.<br />
<br />
Start adding small lumps of the softened butter a little at a time, whisking well after each addition and scraping down the bowl from time to time. The icing may appear to curdle and split as you add the butter, but keep going and it will come back together again. Gradually add the milk and vanilla extract until everything is well incorporated, and the vanilla buttercream is smooth.<br />
<br />
To make raspberry buttercream, scoop out 1/3 of the vanilla buttercream in a seperate bowl. Add cooled raspberry mixture into the 1/3 buttercream and whisk until everything is well incorporated.<br />
<br />
<b>To assemble:</b><br />
Brush lychee sugar syrup on one side of a cake layer. Pipe over raspberry buttercream, then top generously with lychees. Brush lychee sugar syrup over second cake layer. Place cake layer, syrup side down, on top of buttercream. Brush lychee sugar syrup on top of cake layer. Cover cake with the vanilla buttercream. Decorate with macarons and raspberry. Note: To ensure that the macarons stick to the side of the cake, pipe or spread some buttercream on the macarons and press it gently onto the cake.<br />
<br />
This cake is best served at room temperature. Take the cake out of the fridge for 10 minutes before serving on a hot day, or 20 minutes on a cold day to allow the buttercream to soften.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com4tag:blogger.com,1999:blog-9046264922348760987.post-16876926248258317062015-04-05T20:39:00.000+08:002019-01-08T11:41:46.870+08:00Mango Bliss<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlqWA7k6Imw0ezNNmHstSBvoYKBQGGbeUKjsB1kNluOIZHX6cbHNcmGJQm3hjYdheJlX4k2TiWhY0quT4BL7ZO93LTlUfo1RL-UF-zrM1Qcb0affCWCTFVYY4kmSc5sOdqbzsa4mV-j-H/s1600/mangobliss1.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAuZ-IkO31Z91brJsT1xIvvYbN-suiYXfLTQJM7wDj8sNVo7VOLUxxb9v4JoVF9SAhCT8J28rYf7pr3gi22HBUTbkNqePwtdeFBiippDlAWW7FW7YdnzhO8pzhVUHGMtC3vwXU1qmwED4/s1600/mangobliss2.JPG" /><br />
<a href="//gb.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2015%2F04%2Fmango-bliss.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-8Yo9sdygIso%2FVSEqx-aw-aI%2FAAAAAAAAD3c%2FJSrMGYn1_LI%2Fs1600%2Fmangobliss1.JPG&description=Mango%20Bliss" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br />
<br />
When I see mangoes, I think of summer. And comes summer when mangoes are in season, I will buy a box (usually 16 in a box) almost every week. I can never get sick of them.<br />
<br />
I prefer mangoes on its own. It feels like a shame somehow to hide them in salads, cakes, smoothies, etc. But sometimes we couldn’t consume the mangoes fast enough and they have gone too ripe and mushy. I would then store them away in the freezer for smoothies later. Do you know that sweet overripe mangoes make the best sugar-free smoothies?<br />
<br />
This entremet is a celebration of the season’s mangoes. I want only the mangoes to shine through. So I decided not to include other flavours. I used Kensington Pride mangoes. They are the best type of mangoes to use for cakes and smoothies, in my humble opinion.<br />
<br />
If you can’t get Kensington Pride, I recommend using a variety that does not have a firm flesh. And use only the sweetest mangoes. I afraid there is no other alternative.<br />
<br />
Now I know some of you are going to ask- can we use canned mangoes. The answer is NO. I hate canned mangoes. They are like some weird mango flavoured things with the grossest texture that taste nothing at all like the real stuff.<br />
<br />
I didn’t include the macaron recipe here but will instead refer you to my <a href="http://cakeletsanddoilies.blogspot.com.au/2013/04/peanut-butter-and-raspberry-jam-macarons.html">go-to macarons recipe</a> which I used. I made a mango white chocolate ganache for the filling, which is 200grams melted white chocolates with 100grams warmed mango puree.<br />
<br />
You will need about 8 medium size mangoes. Slightly overripe mangoes are the best for this recipe. And please please please use only the sweetest mangoes.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBGdGxErk2cdB6L0WsPUX-tsG9E4QQqlGW2hda6mPACwFS_e8Ys_MjM3uU3xNgY3r2obmoVKNSh_TfpGh5oNRMkpNy7CZChIuR0wXcYgWplPQTsoRcLM_t1GTX1QSN1H4M6NdPbbqt4W-/s1600/mangobliss3.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdNqNEkaxHj0CzAlFrGNRRFbN_KlCQ-xV7MxZ4JCuDgD_S52VJJ-xBSn1bq38ZTiZUKVj8VP02pBsDlTg0gLAUyzERuL4c0MJo_bhSsl65TxUFnuiomHVVFsg5Abk4e1RyrD6BpTW0hQv/s1600/mangobliss4.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVvyz27-fYIQilL8v3kqe12qyMA17K3xF91JZgt2WdYCDKp0X36pi1oKpoDQig29tjqf6qApRdlNRRIUTyVwQdmQZSYXeDN_a-Twzf3m-laTomAov_soGcCmHlCZ5QFLl7ek-T7_7GRFA/s1600/mangobliss5.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3nEr4eC34ax0b7ceHWEcpRx1jqVnv9bzdmri8wxJuncXJEkhhTZWKVA-YOb5uM3dY-RdjDAPvSWEuKzdSlSF9gE_AtWOyVy9qu32jN2spPIxHTJ_bnRRYCScbYwngEsHGCPP6V_A_13x/s1600/mangobliss6.JPG" /><br />
<br />
<b>Mango Bliss</b><br />
<br />
<i>Makes 6 numbers of 7.5cm diameter cakes</i><br />
<br />
<u>Mango Puree</u><br />
8 medium size mangoes (I recommend Kensington Pride)<br />
<br />
<b>To make mango puree:</b><br />
Remove skin and cut out the pit. Cut mango flesh into pieces. With a small food proccesor, puree mango until smooth. Set aside.<br />
<br />
<u>Mango Jelly</u><br />
200ml mango puree<br />
2 sheets (6 grams) gelatin (I used titanium grade leaf gelatin)<br />
<br />
<b>To make mango jelly:</b><br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Warm mango puree in small saucepan. The puree should be warm and not boiling. Remove from heat.<br />
<br />
Squeeze the excess water from the gelatin. Stir it into the warm mango puree. Pour mixture into holes of mini muffin tin to about 2cm high.<br />
<br />
Freeze mango jelly until completely frozen. To unmold, dip bottom of muffin tin in a tray of hot water for 5 secs. Flip muffin tin upside down on a baking paper and give a gentle shake to get the mango jelly out. Return the unmolded mango jelly rounds back into the freezer immediately until ready to assemble.<br />
<br />
<u>Sugar Syrup</u><br />
150ml water<br />
100 grams caster sugar<br />
2 tablespoons of orange liqueur (cointreau)<br />
<br />
<b>To make sugar syrup:</b><br />
Combine water and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Cool completely before adding orange liqueur.<br />
<br />
<u>Sponge</u><br />
90 grams egg whites<br />
80 grams caster sugar<br />
80 grams egg yolks<br />
40 grams cake flour<br />
20 grams corn flour<br />
35 grams unsalted butter, melted<br />
<br />
<b>To make sponge:</b><br />
Preheat the oven to 200C (or 180C fan-forced). Line 30x20cm cake pan with baking paper.<br />
<br />
Whisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and whisk until combine.<br />
<br />
Combine and sift both flours. Gently fold flours into the batter with a spatula until combine. Fold in melted butter until combine.<br />
<br />
Pour batter into the prepared pan, spread evenly, and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean.<br />
<br />
When sponge is done and cooled, peel away (by gently rubbing) the layer of brown skin on the top.<br />
<br />
<u>Mango Bavarian Cream</u><br />
2 sheets (6 grams) titanium grade gelatin<br />
2 egg yolks<br />
50 grams caster sugar<br />
125ml mango puree, room temperature<br />
200ml whipping cream<br />
<br />
<b>To make mango bavarian cream:</b><br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add mango puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat.<br />
<br />
Squeeze the excess water from the gelatin. Stir gelatin into the mango mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools.)<br />
<br />
Meanwhile, whisk cream to firm peaks (be careful not to overwhip). When the mango mixture cools completely, carefully fold whipped cream into the mango mixture with a spatula until combine.<br />
<br />
At this stage, start assembling the entremet. The bavarian cream needs to be use immediately before the gelatin start to take effect.<br />
<br />
<b>To assemble (1):</b><br />
Line a cookie tray (or any rectangular baking tray) with baking paper. Place 7.5cm diameter X 4.5cm height cake rings on top. You will need 6 cake rings.<br />
<br />
Cut out 7.5cm diameter round cake sponge using the cake ring. Brush sponge generously with sugar syrup. Place sponge in the cake ring.<br />
<br />
Place the frozen mango jelly on top of the sponge. Pour mango bavarian cream over, and level with a spatula. Place in freezer until completely frozen.<br />
<br />
<u>Mango Glaze</u><br />
100 grams white chocolate, finely chopped<br />
3 sheets (9 grams) titanium grade gelatin<br />
100ml mango puree (after strain through a sieve) <br />
50 grams caster sugar<br />
100 grams liquid glucose<br />
70ml whipping cream<br />
Optional: 1 or 2 drops of yellow food colouring<br />
<br />
<b>To make mango glaze:</b><br />
Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside to cool.<br />
<br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Combine mango puree, sugar and glucose in a saucepan over medium heat, stir until sugar and glucose disolves, and mixture starts to boil. Remove from heat.<br />
<br />
Stir cream into the syrup mixture. Squeeze the excess water from the gelatin, and stir gelatin into the syrup mixture. Pour over the melted chocolate, then stir gently to combine. Add yellow food colouring if required.<br />
<br />
Allow glaze to cool to room temperature. The glaze will thicken as it cools to the right temperature. To check if the glaze is ready to use, dip spoon into the glaze. The glaze should coat the back of the spoon. Use glaze immediately.<br />
<br />
<b>To assemble (2):</b><br />
Unmould entremets from cake rings. (Tip: To unmould, I place the entremet, still in the cake ring, in a ziplock bag. Slowly lower the ziplock bag into a bowl of hot water, careful not to get water in the bag. Leave ziplock bag in the hot water for 5 secs, then quickly lift the bag out of the water, take the entremet out, and gently push the entremet out of the cake ring.)<br />
<br />
Place entremets on a cooling rack set on a baking tray line with baking paper. Working very quickly, and in a confident and smooth motion, pour glaze over frozen entremet.<br />
<br />
Allow entremets to thaw in fridge for 4-6 hours before serving.<br />
<br />
Totally optional, decorate with mango macarons (<a href="http://cakeletsanddoilies.blogspot.com.au/2013/04/peanut-butter-and-raspberry-jam-macarons.html">macaron recipe here</a>) and edible gold leaf.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com30tag:blogger.com,1999:blog-9046264922348760987.post-18176453249136237862015-03-01T21:27:00.000+08:002019-01-08T12:13:30.667+08:00Baileys Coffee Mini Cheesecakes<img border="0" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFe5MZFiC20rSIDoWxJpFyL6NtIuqjqH-KZFL82uYIbHtQtKi42fI60sg4n2sbIqQtrXqcoOZyh8upJ3jLQUpsur39csGS_Igx5-qvYLCWMUal5tNfaFvp_f-YHxYJimF9rd0p18Gp3ss7/s1600/baileyscoffee1.JPG" /><br />
<a href="//gb.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2015%2F03%2Fbaileys-coffee-mini-cheesecakes.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-3ElpuqpMBck%2FVPLGKiv_oGI%2FAAAAAAAAD24%2FoTeEwk-lvzk%2Fs1600%2Fbaileyscoffee2.JPG&description=Baileys%20Coffee%20Mini%20Cheesecakes" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br />
<br />
It's been way too long. I know. It's like, what, 3-4 months since my last post? Terrible. I have a million reasons. Too busy, too lazy, not feeling inspired, ate too much during the festive season, my baking is making me fat, trying to go on a sugar free diet (with little success I should add), and blah blah blah.<br />
<br />
Anyway, I thought I will share an easy bake before I go MIA (missing in action) for a few months again. Haha. Just kidding. Maybe.<br />
<br />
What can I say about these Baileys Coffee Cheesecakes except that they are pretty amazing. They are like Irish coffee, but with Baileys and in mini cheesecakes form. They are so amazing in fact that I actually crawl out of my "blogger's block" so that I can share it with anyone who are still following my blog. That, my friend, is how awesome it is!<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQ_E785pSsD58SZmTheWGgZ8D9IXx0AbeZJiQfubdJi0kfXzYvKFRKcmXWkjqkLLXOBbQw1G_DiUvvNDmd8yjejojHUHQEIzU6eDWQb9Mm_7UMxLgiB1B115wjGzNOIilIUJcULM1oSqy/s1600/baileyscoffee2.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHL17BN_76QpcYfqYS_TehXK2eqDS-IXDKm9OLo3OEpMWp3LKrGCZwSW6RCND4wxYOo3O1qdiyukYHoGleX2H6ME2VRm0S5YxZ64BFlkZZQb_7w5lSHz61P_AZAbYLdHV4hHW3gxl_AyZO/s1600/baileyscoffee3.JPG" /><br />
<br />
<b>Baileys Coffee Mini Cheesecakes</b><br />
(Adapted from <a href="http://www.taste.com.au/magazine/">Taste magazine March 2015</a>)<br />
<br />
<i>Makes 6 muffin size cheesecakes</i><br />
<br />
120 grams plain chocolate biscuits (I used oreos without the filling)<br />
50 grams unsalted butter, melted<br />
2 tablespoons instant coffee powder<br />
1 tablespoon boiling water<br />
250 grams cream cheese, at room temperature<br />
60 grams brown sugar<br />
2 eggs, room temperature<br />
2 tablespoons baileys<br />
125 grams thickened cream, whipped<br />
Cocoa powder, to dust<br />
<br />
<b>To make baileys coffee mini cheesecakes:</b><br />
Preheat oven to 150C or (130C fan-forced). Line standard muffin/cupcake pan with paper cases. (Tip: Use two paper cases to prevent the cheesecakes from stucking onto the pan.)<br />
<br />
Process chocolate biscuits in a food processor until finely crushed. Add butter and process until well combined. (Tip: If you don't have a food processor, just pop the biscuits in a ziplock bag, crush the biscuits with a rolling pin, transfer the crushed biscuits into a bowl and stir in butter until well combined.)<br />
<br />
Scoop about 1 heap tablespoon of the biscuit mixture into the paper cases, and press the mixture firmly down to form a base. Bake until set, about 10 minutes. Allow to cool.<br />
<br />
Meanwhile, combine the coffee and boiling water in a small bowl until dissolve. Set aside. <br />
<br />
Whisk cream cheese and sugar until smooth. Whisk in eggs, one at a time, then add coffee mixture and baileys, and whisk until well combined. (Tip: Press mixture through a sieve into a large bowl to remove any stubborn lumps to get a smooth mixture without overmixing.)<br />
<br />
Pour mixture into pan. Set pan in a large roasting pan filled halfway with hot water, bake for 25 minutes or until just set. (Tip: To check, give the pan a little shake, it's done when the mixture is firm around the edges and wobbles a little in the middle.) Remove muffin pan from roasting pan, cool cheesecakes (still in the muffin pan) in the oven with the door slightly ajar. Once cheesecakes are cooled completely, transfer cheesecakes in an airtight container and into the fridge to chill overnight.<br />
<br />
Before serving, pipe or spoon a tablespoon of whipped cream over cheesecakes and dust with cocoa powder.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com1tag:blogger.com,1999:blog-9046264922348760987.post-18508925692065966452014-11-02T22:24:00.000+08:002019-01-08T11:41:46.877+08:00Very Good Carrot Cake<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lbCcQyJmb9SGznphUShR9oQZw2Fkcl27XD5EH9AYnroay48poTFwuKCG0UsoqicjOD8ZBrJH3WwL_mc9uaN0SndVzhKGezaDZO8Bd8nOHSON3HIZNRzr1ye26rYIYK2nYWaNsX5fow1u/s1600/verygoodcarrotcake1.JPG" /><br />
<a href="//gb.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F11%2Fvery-good-carrot-cake.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-h3JKdT2qpTY%2FVFd761mPKNI%2FAAAAAAAAD2A%2F51Ohg4UJVdY%2Fs1600%2Fverygoodcarrotcake1.JPG&description=Very%20Good%20Carrot%20Cake" data-pin-do="buttonPin" data-pin-config="above" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br />
<br />
I have not abandoned this blog… if anyone was wondering. <br />
<br />
It’s quiet here because I’m suffering from blogger’s block; zero inspiration, and unsuccessful and equally un-photogenic bakes. In another words, I was baking uninspiring crap that looked shit which I blame it on a poor excuse that I made up.<br />
<br />
The other reason is I got myself a full-time job. Yay for me. Not so yay for this blog. I do hope, however, I will be able to start baking more often once I get into a routine. For now though, I’m feeling too tired after work to do anything, let alone bake.<br />
<br />
Anyway, when I do get around posting something here on this blog, I promise it will be good. You know, like they say, quality not quantity. Like this very good carrot cake.<br />
<br />
There are many recipes and variations out there for the ever popular carrot cake. I tested many many recipes (yes, a double “many”, grammar check), including most of the popular ones online and some of the promising ones in cookbooks and food blogs.<br />
<br />
I decided that I like my carrot cake old-fashion. No coconut please, and definitely no pineapple. I’m almost tempted to say I prefer it without walnuts and sultanas. But on second thought, the crunch from the walnuts (if roughly chopped to the right size) and the occasional burst of sweetness from the sultanas add interest to the cake which I quite enjoy. I like my carrot cake moist (of course) but not soggy, with just a hint of cinnamon, and a gentle note of orange.<br />
<br />
I can’t say that this is the ultimate carrot cake because I’m sure many will disagree. This is, however, my favourite one of all the carrot cakes that I made. It’s a very good carrot cake which I’m sure won’t disappoint. It’s an easy cake to make too. Mix the ingredients for this cake like you would with muffins- the trick is not to over mix.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFx2shS41e_wDMlbexJmlwQ-2Ch8cJxszuJbDMygOe_LPVE87hVvyPDbxwF0wVFHkZ01xehVmX1TZxqDkdIWvRmHcZgs3dQ4y6-JJ45KpdkJiimvmw1mbIniy2u3p01mjON6-BtpR6QZH/s1600/verygoodcarrotcake2.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLD9ptdm8GulQ7SC5eqJinX6m5K1mjQ58toYp2EFATa_03wlRrTJIconon_2Wh3HZOr_KbWE-Bo3LfkA3z64iF5GKhQ9qnKFjDchJ62vo-gUVXRKPPWAytMZXGrnHqOq0xfTRbg1gt_iRq/s1600/carrotcake3.JPG" /><br />
<br />
<b>Very Good Carrot Cake</b><br />
(Adapted from <a href="http://www.bestrecipes.com.au/recipe/carrot-cake3-L2942.html">Best Recipes</a>)<br />
<br />
<i>Makes 8 mini loafs (or a 20cm diameter cake)</i><br />
<br />
<u>Carrot Cake</u><br />
1 cup self-raising flour<br />
1/2 cup plain flour<br />
1 teaspoon bicarbonate of soda<br />
1/2 teaspoon ground cinnamon<br />
1/2 cup brown sugar<br />
3/4 cup vegetable oil<br />
1/2 cup golden syrup<br />
3 eggs<br />
1 teaspoon vanilla essence<br />
1 tablespoon orange liqueur, e.g. cointreau (optional, but highly recommend for a hint of orange)<br />
2 medium carrots, grated<br />
3/4 cup sultanas<br />
3/4 cup chopped walnuts<br />
<br />
<u>Cream Cheese Frosting</u><br />
120 grams light cream cheese, softened and at room temperature<br />
60 grams butter, softened and at room temperature<br />
1 1/2 cup icing sugar<br />
zest of an orange<br />
<br />
<b>To make carrot cake:</b><br />
Preheat oven to 170C (or 150C fan-forced).<br />
<br />
Line and grease mini loaf pan (I used Baker's Secret 8 cup petite loaf pan) or 20cm round cake pan.<br />
<br />
Combine flours, bicarbonate of soda and cinnamon into a large bowl. Set aside.<br />
<br />
In a seperate bowl, whisk together sugar, oil, golden syrup, eggs, vanilla and liqueur until well combined. Add to flour mixture. Using a spatula, gently fold mixture together until just combined. (Tip: This should take only about 10 folds, making sure to scrap the bottom of the bowl with each fold. There should still be big pockets of flour in the mixture. That is okay because we will get to that when we fold in the rest of the ingredient.)<br />
<br />
In a seperate bowl, combine grated carrots, sultanas, and roughly chopped walnuts. Add to mixture above. Using the spatula, gently fold all the ingredient together until just combined. (Tip: The trick is to mix as little as you can get away with, without leaving pockets of flour in the batter. The batter should still be slightly lumpy.)<br />
<br />
Spoon our pour mixture into prepared pan. If you are using the petite loaf pan, bake for 20-30minutes or until golden and a skewer inserted into centre of cake comes out clean. For 20cm round cake pan, bake for 1 hour.<br />
<br />
Stand in pan for 10 minutes. Turn, top-side up onto a wire rack. Cool completely.<br />
<br />
<b>To make cream cheese frosting:</b><br />
Using an electric mixer, whisk together cream cheese, butter, icing sugar, and orange zest until pale, light and fluffy. Allow frosting to firm up in the fridge for at least 2 hours.<br />
<br />
Pipe or spread frosting over top of cake. Decorate with grated carrot.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com1tag:blogger.com,1999:blog-9046264922348760987.post-39367127709066010372014-08-28T13:31:00.001+08:002019-01-08T12:00:36.365+08:00Flourless Orange and Almond Cake<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQbjNWUWb3GO7z9VvkzWTBninHN4OJrDX9U6oJ8UVnvVDVIIs7M1MnlX1lioWASqKQh4MBat6u-AeoyF7xH5iPJ0tWMNN1CZ6omEO1R9G_CccTCwfNcueqB8ZNhUMYNSfh5Rv71CIFZBg/s1600/orangecake1.JPG" width="320" /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGjpNeu4_6Z52NMl321HrEBktxMn0NLSK3q0CI9D5RQia2hZ6c060lCAjUQBKiYWmX-4XTF4ThAPl3PhbBr77gmS6ssCslQ9Jcka-U2oN7F0MwrabOO8g7kMKeGJq12LPZY-Lwri-gtUX/s1600/orangecake2.JPG" width="320" /><br />
<a href="//gb.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F08%2Fflourless-orange-and-almond-cake.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-Wxb8HzV6kts%2FU_1_0yO8LeI%2FAAAAAAAADuA%2FEu1DxfCwLzg%2Fs1600%2Forangecake1.JPG&description=Flourless%20Orange%20and%20Almond%20Cake" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
I have this recipe for many years, way before gluten-free is “trendy” and few knew what coeliac disease is.<br />
<br />
This flourless orange and almond cake remains one of my favourites all these years. It’s wonderfully light and refreshing, and simply melts-in-your-mouth. It doesn’t require many ingredients which is always a bonus. And it’s so easy to make that I’m almost tempted to say that it’s fail-proof. The only downside to this recipe is that it’s time-consuming because you need to simmer the oranges for at least an hour.<br />
<br />
Sometimes, I would add a tablespoon of orange liqueur (e.g. Cointreau) to make this cake just that little bit special. For those who like frosting on their cakes, cream cheese frosting with finely grated orange zest will go well with this cake. Today though, I opt for a light brush of warmed orange marmalade over the top of the cake and decorate it with candied orange slices. Of course, this cake will just be as good on its own. Oh, this can be made into cupcakes too, just so you know.<br />
<br />
This cake is best serve chilled and a day after it’s made. The flavour and texture of this cake will be so much better after a day or two of rest.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidTc_Y_MDikCUA9fo3UOeG52ilAb45vIoLC_JZTUoKz7YuW_C2lIGsSZPG1aDy68xoIDG00ZUE3y9zzxHP4IQizqMpKzGUUoHnGdkKhvV15h_l6EBxwqXel14oCHa3aRq57GAKR7IvBns/s1600/orangecake3.JPG" width="320" /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKHEQ_jPO4ELK6B3IdAhlgoaO28YzaChE9LZqHd557xqgMmJ3DNWXOui-apoqjliWopH3GrB4otz3MkEF39Noha3BkylZlwv0owFtI-HTzz1l9uNF1bvMBUw35SbNzEmvUo1x0gs1-b8n/s1600/orangecake4.JPG" width="320" /><br />
<br />
<b>Flourless Orange and Almond Cake</b><br />
<br />
<i>Makes 22cm diameter cake</i><br />
<br />
<u>Flourless Orange and Almond Cake</u><br />
2 medium size oranges (about 240g each), unpeeled<br />
6 eggs<br />
180 grams (1 cup) caster sugar<br />
250 grams (2 1/2 cups) almond meal<br />
1 teaspoon baking powder<br />
2 tablespoons orange marmalade (optional)<br />
<br />
<b>To make cake:</b><br />
Place whole unpeeled oranges in saucepan, cover with cold water, and bring to the boil. Once the water starts to boil, drain water, cover oranges with fresh water, bring to the boil, then reduce heat and simmer for 1 hour or until the oranges are soft. Remove oranges and allow to cool. Discard cooking liquid.<br />
<br />
Once the oranges are completely cooled, preheat oven to 180C conventional (or 160C fan-forced). Line base and side of a 22cm diameter round cake tin with baking paper.<br />
<br />
Trim and discard ends from oranges, quarter the oranges, then remove any seeds. Process oranges in a food processor until smooth.<br />
<br />
Whisk eggs and sugar in bowl of electric mixer, on high speed, until thick and pale in colour. Reduce speed of mixer, gradually add orange puree, pouring it down the side of the bowl so not to deflate the eggs mixture, until just combined. Add mixture of almond meal and baking powder in 3 batches, along the side of the bowl, whisk until well combined. Pour mixture into prepared tin.<br />
<br />
Bake for 1 hour or until a skewer inserted into centre comes out clean. Allow cake to cool completely in cake tin, then refrigerate, preferably overnight. Before serving, warm orange marmalade in the microwave for one minute, brush marmalade over cake. Top with candied orange slices.<br />
<br />
<u>Candied Orange Slices</u><br />
1 medium size orange, thinly sliced<br />
250 grams caster sugar<br />
300ml water<br />
<br />
<b>To make candied orange slices:</b><br />
Place orange slices in a small saucepan, cover with cold water, and bring to the boil. Once the water starts to boil, drain and discard liquid. <br />
<br />
Combine sugar and 300ml water in a saucepan, bring to boil. Once the sugar is completely dissolve and the syrup starts to boil, reduce heat to the lowest possible heat with just barely a bubble breaking the surface. Return the drained orange slices to the barely simmering sugar syrup, cook for about 1 hour or until the zest is transparent and glossy. Cool in the syrup before using, or refrigerate (with the orange slices still in the syrup) until ready to use.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com6tag:blogger.com,1999:blog-9046264922348760987.post-57151644459517653332014-08-13T10:45:00.000+08:002019-01-08T12:00:36.370+08:00Flourless Black Forest Entremet<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizUrNKtC_0piHB0fyi5PZTMDVj2l809xkQ8zGu9bjM8ZP5mx8ET2486y_BHXqrSKvGWJTDaYZsuYWsujQlP3d7Vh-qNnv7riOB9hMZq4Zt8d0g2_VQPcPQ5sxKL2aPBpfRsxpemGpCVk_/s1600/blackforest1.JPG" /><br />
<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F08%2Fflourless-black-forest-entremet.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-myAG1a-WPos%2FU-nk22B8nLI%2FAAAAAAAADps%2Fi0aHOUcuNHM%2Fs1600%2Fblackforest1.JPG&description=Flourless%20Black%20Forest%20Entremet" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
The first thing J said when he saw the cake was, "It's not Christmas yet."<br />
<br />
Well, Mr Smarty Pants, have you not heard of <a href="http://en.wikipedia.org/wiki/Christmas_in_July">Christmas in July</a>?<br />
<br />
Okay, so it's August now (What?!? It's August already?). And the cake does look surprising festive. But who's to say we can't have a festive cake whenever we want.<br />
<br />
This entremet comprises of 5 components; flourless chocolate sponge, kirsch morello cherry syrup, chantilly cream dotted with morello cherries, chocolate mousse and cherry glaze. It’s not as difficult as it looks or sound. And it’s not as time consuming as most of the entremets that I have made so far. It’s probably as easy as making a traditional black forest cake. Maybe.<br />
<br />
I might add some gelatin to the chantilly cream next time I make this. The cream is a tad too soft to neatly hold up the weight of the sponge, mousse, glaze and decoration on top.<br />
<br />
Note that the chocolate sponge is very delicate and will fall apart if you are not careful handling it. And although you don’t have to freeze the cake overnight, I do highly recommend doing so, as the glaze will set a lot faster, you will get a neater cut and also the cream will hold up a lot better.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kf_Et4Q9A9N3yEkh8E3H1KDhB-YTkDEHb-aILBqTlJzO_VeCqksunjhCfFEgVPTsC91qaZJ6bwffNgcQvO9tj-VAJxufRqgLIHlhwPOu0npK-wU9gXLjQPArMg6j7NxjS6ZYGUPN4fBf/s1600/blackforest4.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSTSofVjFJD3HcOKO74tAhPHZzO0nioy0M4BDwWaJcy_XDOO0oFoBAWav35IhDv4nfNQAekBMk5IehZVSNkD0UZSm1EvT74rij53ahME_0huWRcujADZYudr1CnfLUA-tWV8MpEUPZNk0/s1600/blackforest5.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6zEYG5e5ISMAGhYsnoiS8zlId0vCFIyuj11mR3rDMBiI8JKQEapuBBIxnbMORuWyrqCJ-oM0X_Ri1nbfHQQxtKhLeLEcoFyo9Q8vN-edkAqR6s6xXrNonoPsrQcMWxlXs0p3ACk6gHRq/s1600/blackforest6.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiloXWPo-zLSd0-5QDHDWYa_SL-DWJwlmZLXSznGDeHkCJyY4qvCd1w8oJuoFR1NYD7xAEBGDL-gGdv52fD9VSM4Zbpm6QuFKxhciV7hkmH8tjgugYuYlkA0R566F8cTZoQkO14S-xkhah/s1600/blackforest7.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8rtLEuUH3tqtMUwOeOumYvYkIA_YWO9zx57tc-gsP7N1KTeceXPYG6v8eLTGRLafNCft4zqZK33Bj10ertowI0BlZXM6hszo97serNynk6ruT7mpKc6iEJUtE8qFcE0m8zkP3BE20tgN/s1600/blackforest3.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpTIQM2xXFMM4MbgOk3J-PW8dXdSz7jFR6smSH_pezFXPqXsJQ8VMmEVt9LtLG7K_9g68Xw07_SFDFs051iY2GDSsCZcIPX7ApAZ1qMm8VuYkBZcpDiaaZOiV63Nv7hu7wlShyphenhyphenjbVNi9K/s1600/blackforest2.JPG" /><br />
<br />
<b>Flourless Black Forest Entremet</b><br />
<br />
<i>Makes 7"x7" cake</i><br />
<br />
<u>Flourless Chocolate Sponge Cake</u><br />
250 grams 70% dark chocolate, finely chopped<br />
60 grams unsalted butter, cube<br />
250 grams eggwhite (about 6)<br />
80 grams caster sugar<br />
60 grams egg yolk (about 3)<br />
<br />
<b>To make flourless chocolate sponge cake:</b><br />
Preheat oven to 180C conventional (or 160C fan-forced). Line 2 numbers of 30x20cm cake pans with baking paper.<br />
<br />
Melt chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, set aside to cool slightly while you work on the rest of the ingredient.<br />
<br />
In a clean bowl, using an electric mixer, whisk eggwhite until foamy. Sprinkle in 60 grams sugar and whisk until soft peaks. Set aside.<br />
<br />
In a separate bowl, using an electric mixer, whisk egg yolks and remaining 20 grams sugar until pale and creamy.<br />
<br />
Add one-third of whipped eggwhite and all of the egg yolk mixture to the slightly cooled melted chocolate. Using a spatula, fold the ingredients together thoroughly. Gently fold in the remaining whipped eggwhite. <br />
<br />
Pour the batter into the prepared cake pans. Using a palette knife, spread the batter to an even thickness. Baked for 8-10 minutes or until springy to the touch. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely.<br />
<br />
<u>Kirsch and Morello Cherries Syrup</u><br />
150ml juice or syrup reserved from jar of morello cherries<br />
50 grams caster sugar<br />
2 tablespoon kirsch<br />
<br />
<b>To make kirsch and morello cherries syrup:</b><br />
Combine juice/syrup and sugar in a saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Remove from heat and allow to cool completely. Add kirsch and stir to combine.<br />
<br />
<u>Chantilly Cream</u><br />
400ml heavy cream, cold<br />
40 grams caster sugar<br />
<br />
<b>To make chantilly cream:</b><br />
Whip cream and sugar using an electric mixer until cream holds firm peaks.<br />
<br />
<b>To assemble (1):</b><br />
You will also need about 400 grams morello cherries.<br />
<br />
Trim flourless chocolate sponge cakes to fit a 7"x7" square cake ring.<br />
<br />
Line cookie tray (or any rectangular baking tray) with baking paper. Place a 7"x7" square cake ring on top. Place a trimmed cake layer in the cake ring. Brush cake generously with syrup. Pipe or spoon half of the chantilly cream over. Place morello cherries over cream, roughly 2.5cm apart, stagger the lines. Pipe or spoon remaining chantilly cream. Brush second cake layer generously with syrup, place cake syrup side down on top of cream, press down lightly, brush cake layer with syrup. Cover with cling wrap and refrigerate while you work on the chocolate mousse.<br />
<br />
<u>Chocolate Mousse</u><br />
225ml heavy cream, cold<br />
125 grams 70% dark chocolate, finely chopped<br />
1 egg yolk<br />
25 grams caster sugar<br />
<br />
<b>To make chocolate mousse:</b><br />
Whisk cream using electric mixer until it holds firm peaks. Refrigerate until ready to use.<br />
<br />
Melt chocolate in a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, set aside to cool slightly.<br />
<br />
Whisk egg yolk and sugar (I use hand whisk for this) in a heatproof bowl over a saucepan of barely simmering water until the mixture reaches the ribbon stage, and is pale and creamy. <br />
<br />
Using a spatula, fold whipped cream into the egg yolk mixture until combine. Fold one-third of the mixture into the cooled melted chocolate until well combine. Gently fold in remaining of the cream and yolk mixture into the melted chocolate until well combine.<br />
<br />
Spread chocolate mousse evenly over assembled cake. Cover with cling wrap and freeze cake overnight.<br />
<br />
<u>Cherry Glaze</u><br />
200 grams cherries (if use frozen cherries, allow to thaw.)<br />
1 tablespoon caster sugar<br />
1 tablespoon glucose syrup<br />
2 sheets (6 grams) titanium grade gelatin<br />
<br />
<b>To make cherry glaze:</b><br />
Puree the cherries in a blender or food processor. Strain the puree through a sieve into a bowl, pressing down with the back of a spoon and discarding the solids.<br />
<br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Place 100 grams of the cherry puree juice, caster sugar and glucose syrup in a saucepan, stirring constantly, over medium heat until the sugar and glucose dissolves. Remove from heat. (Do not let the mixture boil. It should be warm but not hot.)<br />
<br />
Squeeze excess water from the gelatin. Stir gelatin into the warm cherry mixture.<br />
<br />
Allow glaze to cool slightly, about 5 minutes. Pour glaze over frozen cake. Return cake to fridge for 10 minutes or until glaze set completely. Remove cake from cake ring. Trim and cut the cake while it’s still frozen to get a neat finish. Remember to allow the cake to thaw completely before serving. This will take about 20 minutes at room temperature or 2 hours in the fridge.<br />
<br />
<b>To decorate, you will need:</b><br />
150 grams heavy cream, cold<br />
100 grams 70% dark chocolate, finely chopped<br />
<br />
You can cut the cake to whatever size you like. I prefer a generous 3x12cm slices, which I get about 5 slices of that size out of the cake, which also means that there will be some wastage (or aka chef’s treat).<br />
<br />
Whisk cream until it holds firm peak. Fill piping bag fitted with a medium size petal decorating tip, and pipe cream over cake in a zigzag motion.<br />
<br />
To make trees, melt chocolate either over a saucepan of barely simmering water or in the microwave, and pour melted chocolate into a piping bag. I didn’t bother to tamper the chocolate for this job. Snip off a small hole from the piping bag, and pipe onto a baking paper. Allow the chocolate trees to set completely before you peel it off from the baking paper.<br />
<br />
Dust with icing sugar before serving.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com2tag:blogger.com,1999:blog-9046264922348760987.post-7649230977085889982014-07-22T14:10:00.000+08:002019-01-08T11:41:47.149+08:00Swedish Cinnamon Buns<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3NrbcT8aSg8u88JNqR5-kc1lmXpJA2AHvJJSCAtgEfVDGfOuFqZk9SHpAwA2_PJ6rMYwmlUkVqMdVUj6U0h07KYPPHIzWMvRLD5PT0vdG18IEcrFs8aTHPvxVTP3JtjlY5ltoYkjVfkN/s1600/cinnamonroll1.JPG" /><br />
<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F07%2Fswedish-cinnamon-buns.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-ZpOkwpLNieo%2FU8c3KV5WN_I%2FAAAAAAAADpE%2Fly6okVvWN78%2Fs1600%2Fcinnamonroll1.JPG&description=Swedish%20Cinnamon%20Buns" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
I might have mentioned here once before that I like to go to Sweden someday. I want to spend a day in Ikea just to marvel at how everything is (probably) exactly the same as back home. I want to spend hours browsing in local homewares and handcraft stores, and fill my suitcases with little treasures. And I look forward to have a <a href="http://en.wikipedia.org/wiki/Fika_%28coffee_break%29">fika</a> everyday, and have a pastry, or a piece of cake, or a sweet bun with my coffee. For now though, I guess these cinnamon buns will just have to do.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkMVVEKCjT1CH09lCeLtbgXmsA1ndYItkqh1bz2yClU8RaFy_lY1JSiALwFq3EdIzYwTNCWbzSRozp3FP1sTF9VuCIj5mIC1MuUvaz2FRsLmCwQudD3G0Pxe4V_QycUTfvMmTpIP01gPp/s1600/cinnamonroll2.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GnhyphenhyphenC9mLONyRJEhtjTxESOKbjzl9MHV0mab6zNuj48K9-IIv6ixOcsCGKm2ybfflNEd4bbu93ft_f932LI5-vFpglQfkRiArgwwIn4NJ2O1oGOKcVmIOdAIVhMIAujl1mSLMcgaUmSvR/s1600/cinnamonroll3.JPG" /><br />
<br />
<b>Swedish Cinnamon Buns</b><br />
(Adapted from <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/22/how-to-bake-perfect-cinnamon-buns">The Guardian</a>)<br />
<br />
<i>Makes 12</i><br />
<br />
<u>Buns</u><br />
300ml whole milk<br />
1/4 teaspoon ground cardamom<br />
50g butter, roughly chopped<br />
425g plain flour<br />
7g fast action yeast<br />
60g caster sugar<br />
1/4 teaspoon fine salt<br />
1 egg, beaten lightly<br />
<br />
<u>Filling</u><br />
75g butter<br />
50g dark brown sugar<br />
2 teaspoons cinnamon<br />
1/2 teaspoon salt<br />
<br />
<u>Topping</u><br />
1 egg, beaten lightly<br />
Pearl sugar to sprinkle (Or use silvered almonds like I did if you can't find pearl sugar)<br />
<br />
<b>To make buns:</b><br />
Put the milk and ground cardamon in a small saucepan and bring to just below the boil. Take off the heat, stir in the butter and leave to infuse until the milk mixture is just warm (about 38C).<br />
<br />
Combine all the dry ingredients in a bowl of an electric mixer fitted with hook attachment. Add warm milk mixture and egg to flour mixture. Knead on low speed until you get a smooth pliable tacky dough, about 10 minutes. The dough is ready when it starts to pull away from the sides of the bowl. Resist adding more flour to the mixture. <br />
<br />
Lightly grease your hands, and shape the dough into a ball. Place the dough in a lightly greased mixing bowl, and cover with cling wrap. Let the dough rise at room temperature (somewhere draught-free and not too cold) until doubled in size. Depending on the temperature of your room, it can take anything between 30 mins to 1 hour. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.<br />
<br />
<b>Meanwhile, make filling:</b><br />
Melt butter and set aside. In a separate bowl, combine dark brown sugar, cinnamon and salt.<br />
<br />
When the dough is ready, deflate the dough, cover with cling wrap and let rest for 5 minutes.<br />
<br />
Roll the dough out on a lightly floured surface to a rectangle roughly 60 x 25cm. Generously brush melted butter over the dough. Sprinkle over the cinnamon sugar mixture. Roll the dough, from the longer side, tightly like a swiss roll. Position it on its seam. Cut and discard the ends. Cut roll into 12 equal slices.<br />
<br />
Line standard cupcake/muffin pan with paper cases. Place rolls in paper cases. Cover loosely with cling wrap. Let the dough proof for the second time until double in size, about 30 mins to 1 hour. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.<br />
<br />
Heat the oven to 180C fan-forced. While waiting for the oven to heat up, brush top of each roll lightly with the beaten egg and sprinkle over silvered almonds. Bake for 25 minutes or until golden brown.<br />
<br />
<i>Note: This is best serve while the buns are still warm.</i>Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com5tag:blogger.com,1999:blog-9046264922348760987.post-6514826902556215572014-06-30T21:45:00.000+08:002019-01-08T11:41:47.085+08:00Birthday Cake (Japanese-style Strawberry Ombre Shortcake)<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQD3D-jWp_q4Si5Sxa2b9XxQz_Cx6tFsuNvrhZSmGbMSKrrs-ZtKntlFlOYJ6JDYbg7qHMbW-HNEToHhI-csWiHkL642ZiTyA9d7QooYJjn9ZuZPknfP4Zw1f55tc5mwnUw2U3_Bn82vOz/s1600/2014bdaycake1.JPG" /><br />
<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F06%2Fbirthday-cake-japanese-style-strawberry.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-Xfu1HjAbmLw%2FU7Fme_x6gZI%2FAAAAAAAADmk%2FyjV-NtuM4r4%2Fs1600%2F2014bdaycake1.JPG&description=Japanese-style%20Strawberry%20Ombre%20Shortcake" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
It’s my birthday today. If you know me, you probably know how I feel about birthdays. If not, the candles will give you a clue.<br />
<br />
I baked myself a birthday cake. Like I did the last couple of years. And just like every year, I made a strawberry cake because it's my favourite. This year, it's a Japanese-style strawberry shortcake (the best one yet).<br />
<br />
It’s a simple cake of chiffon-like sponge layers that are so light and soft and melts away in your mouth like candy floss, and mascarpone cream that is light-as-cloud with specks of vanilla seeds. Of course, it can’t be strawberry cake without fresh strawberries. And homemade strawberry jam added too for good measure. To make this extra special, because it’s my birthday cake afterall, I made the sponge layers in different shade of pink.<br />
<br />
I have done several variation of strawberry cakes on this blog; the <a href="http://cakeletsanddoilies.blogspot.com.au/2012/07/japanese-style-strawberry-cake.html">Japanese-style strawberry shortcake (version 1)</a>, the <a href="http://cakeletsanddoilies.blogspot.com.au/2013/06/birthday-and-cake.html">strawberry and cream genoise cake</a>, and the <a href="http://cakeletsanddoilies.blogspot.com.au/2013/08/strawberry-cloud-cake.html">strawberry cloud cake</a>. All delicious and different in their own way. However this one, I dare say, is the best one yet. (Did I say that already?)<br />
<br />
<img border="0" width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOue-tb-cXlfLSn5RIXV0oZbfoSnLZZa-9qjhHO6VnhBKKaPLUvtcLQQjGFgf3gbE9-49LvCmhKaVkDySvqJShMrnn_QZxAWCTHoL1Etr7m0XhZkkbpCejkWvAzBEA57sZfdA5gY5deug/s1600/2014bdaycake2.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE59qY3LIkyLqxjktHqZHVH9w_UaVmS93lpIkeYlc8unKKyFW8M7N4t97a12l9HICyjTwBW9621jlUP0F4Q4iZcFkcGRMf4JYOBE3NzvenwliEBegDY-uiwgtEepCGVOYuwk5GKN4fLUs_/s1600/2014bdaycake3.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAenRnMlJY98xKkSAt-q59pSHZs6mVKadk8AQKisyBXCQ_xM-bM_dtOixyY2E2CURJhX4ZdL14cuDpOheafAFsEJ5Cb4PLLD9LCXVlaGABu4VJnuZAroK_bwWuZFWuX5fti3nMhJEiFqav/s1600/2014bdaycake4.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizG1XTzxPHjFq4h0sP3B9TXR9xDOlLUpm1Vfecwf6iCpB9LD5FkEjgW7YekuyZnRK-zxYuzaaW2puxEbEW76sA-ZVzrwyUZelNMjaU_fq5nUaWEBApSKfh1T0MNTcNzieh849fXQnLUIGe/s1600/2014bdaycake5.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrs3fO2l9e6pT5RJpW4W8cP1jA_Z7dyBYKIWc-Q45iBN5a86q6ILKTO7XEJGUVH-WEGTi12i_ZkYwXWhFzktyTlxW1NRO-xHJMmAGfheNJend_2OCS_k-f18a8FzSdpCPjkUBlFSe9o_BD/s1600/2014bdaycake6.JPG" /><br />
<br />
<b>Japanese-style Strawberry Ombre Shortcake</b><br />
<br />
<i>Makes one 12cm diameter cake</i><br />
<br />
<u>Sponge cake</u><br />
<i>Note: Recipe for the sponge cake makes only 1 number of 28cm x 28cm square sponge layer. Repeat 2 more times to achieve a 3 layer cake. I find that it’s easier to bake each layer separately. To get a neater finish, I bake the cake in a 28cm x 28cm square cake tin, and then cut rounds with a cookie cutter. The biggest cookie cutter that I have around the house is a 12cm diameter round cutter, hence a 12cm cake. You can obviously make a bigger cake if you have a bigger cookie cutter.</i><br />
<br />
3 egg whites<br />
30 grams caster sugar<br />
1 teaspoon cornstarch<br />
3 egg yolks<br />
30 grams caster sugar<br />
60ml milk<br />
1 teaspoon vanilla extract<br />
40ml vegetable oil<br />
80 grams cake flour<br />
pink food colouring<br />
<br />
<b>To make sponge layer:</b><br />
Preheat the oven to 170 degrees celsius (or 150 degrees celsius fan-forced). Grease and line a 28cm x 28cm flat square cake pan with baking paper.<br />
<br />
Using an electric mixer, whisk egg whites, 30 grams caster sugar and cornstarch until egg whites are glossy and stiff peaks form.<br />
<br />
In a separate bowl, whisk egg yolks and 30 grams sugar until pale and thick. Combine milk, vanilla extract and oil in a small bowl, add to beaten egg yolk mixture, whisk at low speed until combined. Sift flour over egg mixture, and whisk at low speed until smooth and well-combined. Stir in pink food colouring until you get the desired shade.<br />
<br />
Add one-third of meringue into egg yolk mixture and fold in lightly using a spatula. Add remaining meringue and gently fold to incorporate completely.<br />
<br />
Pour batter into the prepared tin, bake for 20-25minutes, or until the cake has risen and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely.<br />
<br />
Cut round from the cake sponge using a 12cm diameter cookie cutter, or the biggest cutter that you got around the house.<br />
<br />
Repeat all of above 2 more times to get a 3 layer cake.<br />
<br />
<u>Strawberry Jam</u><br />
200 grams strawberries<br />
100 grams caster sugar<br />
1 tablespoon lemon juice<br />
<br />
<b>To make strawberry jam:</b><br />
Puree strawberries in a food processor. Add strawberry puree, sugar and lemon juice in a small saucepan, bring to boil and reduce to a simmer for 5 minutes. Strain the jam through a sieve into a bowl, pressing down with the back of a spoon and discarding the solids. Refrigerate until ready to use.<br />
<br />
<u>Sugar Syrup</u><br />
150ml water<br />
100 grams caster sugar<br />
2 tablespoons of orange liqueur (cointreau)<br />
<br />
<b>To make sugar syrup:</b><br />
Combine water and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Cool completely before adding orange liqueur.<br />
<br />
<u>Vanilla Mascarpone Cream</u><br />
300 grams mascarpone, cold<br />
300 grams thickened cream, cold<br />
30 grams icing sugar<br />
seeds scraped from 1 vanilla pod<br />
<br />
<b>To make vanilla mascarpone cream:</b><br />
Using an electric mixer, whisk mascarpone, cream, icing sugar and vanilla seeds until stiff peaks form but cream is still smooth. Take care not to overwhip the cream.<br />
<br />
<b>To assemble:</b><br />
You will also need about fresh strawberries, sliced.<br />
<br />
Brush first cake round with sugar syrup, then generously with strawberry jam, top with sliced strawberries, and spread or pipe mascarpone cream over cake. Brush second cake round with sugar syrup and strawberry jam on both sides, lightly press second cake round over, top with sliced strawberries, then spread or pipe mascarpone cream over cake. Brush last cake round with sugar syrup and strawberry jam on one side, lightly press cake with sugar syrup and jam side down. Cover cake with mascarpone cream. Refridgerate for at least 2 hours before serving. Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com4tag:blogger.com,1999:blog-9046264922348760987.post-6212521006782729522014-06-17T14:57:00.000+08:002019-01-08T11:41:47.069+08:00Coconut, Pandan and Gula Melaka Dome<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgez36DS1ZNFVC2GNcPm4gVDBjhMPdYRZ3b_ME1eE-fqDJYftflHZH2fcDguczj9YXdUyONWvc4DSIXmhGfZ1LQZXi2h4y8iqXttIt-tyCck5hKDSlMGUyvswPxPlyPx8QbXxZ89zdaU0Bi/s1600/pandancoconut1.JPG" /><br />
<a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F06%2Fcoconut-pandan-and-gula-melaka-dome.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-o5Y_-ALnbtk%2FU557HX3UcsI%2FAAAAAAAADjc%2Fm7aIfsc6TBw%2Fs1600%2Fpandancoconut1.JPG&description=Coconut%2C%20Pandan%20and%20Gula%20Melaka%20Dome" data-pin-do="buttonPin" data-pin-config="none"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
Coconut milk, pandan and gula melaka (dark palm sugar) are the flavours that I grow up with, and therefore quite a nostalgic one for me. It reminds me of the dozen types of nonya kueh that we have for breakfast and afternoon tea in Singapore, and the bubur cha-cha that my mum makes (the best), and the chendol that we like to sip and munch on a hot humid afternoon.<br />
<br />
In South East Asia, coconut milk is use like cream to add creamiest, pandan like vanilla for flavour, and gula melaka like dark brown sugar to sweeten and to add a molasses-toffee like flavour. Of course, I know I’m generalising here since coconut milk does not taste like cream, or pandan like vanilla, or gula melaka like dark brown sugar. And I’m not saying that one can be substitute for the other, since coconut milk, pandan and gula melaka in comparison have a much more complex and richer flavour. But the concept is the same.<br />
<br />
So, for a while now, I have been sitting on the idea of creating an entremet with coconut milk, pandan and gula melaka. This jade green entremet is what I come up with, and I love it. It’s a fusion of South East Asia meets French meets Italy, if you like. We have a pandan coconut bavarian cream with a coconut gula melaka panna cotta centre, the sponge is soaked in gula melaka syrup, and the whole thing dressed in a glossy jade green pandan coconut glaze.<br />
<br />
I guess coconut milk needs no introduction since you can find them easily in the shops these days. I use the canned stuff of course, and I usually go for the Ayam brand. You can find pandan paste and gula melaka (also known as palm sugar) in any good well-stocked Asian grocer shop in Australia (or in Perth anyway). The brand that I always use for the pandan paste is Koepoe. It’s a dark green thick syrup-like liquid that comes in a small plastic bottle. For the gula melaka, this might be a little confusing because I found different types of palm sugar in the shops and all of them are labelled as palm sugar. Choose the one with a dark caramel brown that usually comes in cylinder shape.<br />
<br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAeTiM3p0gsjKNTqIQ_NisSx4m2P2pNfjjOwErx1_lGY0PtBDAncvUomxBf7ffLqGYXjEOQ2qmXw0XAw-HywNt9rUO4N53gyXqsto-blD8Tiqg49Zc0XX7EIBjLpxTbKGGIypHKWjcc0o/s1600/pandancoconut2.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpadYtVMa9QGH7AqxsOpe4-FEw-b_-sVUQfUBdNs-IxQyzMfy_YAsY3HXnOCUx-J-OFBbGc8tU1piGfziXroJpQcOzeKJwu7oPxSD8nQFRrrZzx688GTayCFrVZ-6pM0lJQ69nLoT0UXT/s1600/pandancoconut3.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLERQ1ejxWSlhkr_WPRmyLb2zMeRA4F6ylUEqggxrBafjBDxacbnsld8CY3-RbFm9lE2LyPGaHaD__hiUayEs1WFpG1Xk069VghKzF75bd111AAntoyi2WC8Scw4X1Tisxw2FpzwUzi0S0/s1600/pandancoconut4.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW5BmlMkp3yZ61zg4pll4IPuBWipA1KQmMku9TjHVVo1V4O-VG65mIqNssGeJ9sPRjP-VNYhipSJi20p2Qr0KQHT0eei77xA22Za5KTryqI0h7Ytqz_aPpU_ce06Aq2QdlqOs02UH0eNr/s1600/pandancoconut5.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpJdign6EDOXdc358kdFQcnfsT1IjDFY-lH7qN1GoZJ1DHJ-QVK2XDe4RFj1FxgEe-3PWY_W0tHJPpqrmCCBsYtqB7kbwyu0_0NhHCuqanRTaaOyGHTd-OdTEYqxPTnQkjOPDRJjaeES8/s1600/pandancoconut6.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAIugWXxrMRQR4Wo0Skf7aKmNg27qQ4p7a8-kecuZnXZBHZvKGx55-W5ZuO3kYJSOJt1dtYxHORvX9hIQh9axqGAWOqOmTQmWjWwKoAC5FQGjvCWPxd7U4GEsnJDYIhXoz6FGOxjRgWlC/s1600/pandancoconut7.JPG" /><br />
<img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJc2F9l0_Ed1SlAJvBNc7jISeoImcZVm-p2M8Os4y0XgIyOIMJxg_AytwAZj4k5wpEKg2_zw6bDARq1gxa6mpf5r67RNSpXRp2AOAepO5f7gThxDGIe1iPbkEqlWYpqsPJ7CC1hIon3_a/s1600/pandancoconut8.JPG" /><img border="0" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARuCOiny2a4kSEjyhNIXn3m9_MVBZ5AzQve-IhxHYrDgVK-17Vh8LiQq6vXVtzDiucn94qrm2DGbhHxCwlirdGA0opdPpmrxGMbgFoF5v1-uOr_4O3e5euEl4qvVLKc6sp_D7MJhGMsvf/s1600/pandancoconut9.JPG" /><br />
<br />
<b>Coconut, Pandan and Gula Melaka Dome</b><br />
<br />
<i>Makes 6 numbers of 70mm diameter domes</i><br />
<br />
<u>Coconut Gula Melaka Panna Cotta</u><br />
1 sheet (3 grams) titanium grade gelatin <br />
150ml coconut milk<br />
20 grams gula melaka, finely grated<br />
Pinch of salt<br />
<br />
<b>To make coconut gula melaka panna cotta:</b><br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Combine coconut milk, gula melaka and salt in a saucepan over medium heat. Stir until gula melaka dissolves. Allow mixture to cook until just under the boil. Remove pan from heat.<br />
<br />
Squeeze excess water from the gelatin. Stir it into the hot coconut milk mixture. Pour mixture into holes of mini muffin tin to about 2cm high.<br />
<br />
Freeze panna cotta until completely frozen. To unmold, dip bottom of muffin tin in a tray of hot water for 5 secs. Flip muffin tin upside down on a baking paper and give a gentle shake to get the panna cotta out. Return the unmolded panna cotta rounds back into the freezer immediately until ready to assemble.<br />
<br />
<u>Gula Melaka Syrup</u><br />
150ml water<br />
100 grams gula melaka, finely grated<br />
<br />
<b>To make gula melaka syrup:</b><br />
Combine water and gula melaka in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Remove from heat and allow to cool completely.<br />
<br />
<u>Sponge</u><br />
90 grams egg whites<br />
80 grams caster sugar<br />
80 grams egg yolks<br />
40 grams cake flour<br />
20 grams corn flour<br />
35 grams unsalted butter, melted<br />
<br />
<b>To make sponge:</b><br />
Preheat the oven to 200C (or 180C fan-forced). Line 30x20cm cake pan with baking paper.<br />
<br />
Whisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and whisk until combine.<br />
<br />
Combine and sift both flours. Gently fold flours into the batter with a spatula until combine. Fold in melted butter until combine.<br />
<br />
Pour batter into the prepared pan, spread evenly, and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean.<br />
<br />
When sponge is done and cooled, peel away (by gently rubbing) the layer of brown skin on the top.<br />
<br />
<u>Pandan Coconut Bavarian Cream</u><br />
2 sheets (6 grams) titanium grade gelatin <br />
2 egg yolks<br />
50 grams caster sugar<br />
125ml coconut milk, room temperature<br />
1 teaspoon pandan paste<br />
200ml whipping cream<br />
<br />
<b>To make pandan coconut bavarian cream:</b><br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add coconut milk and pandan paste, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat.<br />
<br />
Squeeze the excess water from the gelatin. Stir it into the coconut milk custard. Place the custard over a bowl of ice, stir until it cools to room temperature.<br />
<br />
Whisk cream to firm peaks (be careful not to overwhip). Carefully fold whipped cream into the custard with a spatula until combine.<br />
<br />
At this stage, start assembling the entremet. The bavarian cream needs to be use immediately before the gelatin start to take effect.<br />
<br />
<b>To assemble (1):</b><br />
I used a 70mm diameter x 34mm height 6 cavities half semi-sphere silicon mould for the domes. You can use small cake rings if you wish.<br />
<br />
Spoon bavarian cream to fill about 1/3 of the mould. Use a small palette knife to spread the cream up the side of the mould. Put a frozen panna cotta round inside the mould. Fill the sides with more bavarian cream if required.<br />
<br />
Cut out 60mm diameter round sponge with a cookie cutter. Brush sponge generously with syrup. Place sponge over the panna cotta and press down lightly. Wrap the mould well with plastic wrap, and freeze until completely frozen.<br />
<br />
<u>Pandan Coconut Glaze</u><br />
100 grams white chocolate, finely chopped<br />
3 sheets (9 grams) titanium grade gelatin<br />
100ml water<br />
50 grams caster sugar<br />
100 grams liquid glucose<br />
1 teaspoon pandan paste<br />
70ml coconut milk<br />
<br />
<b>To make pandan coconut glaze:</b><br />
Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside to cool.<br />
<br />
Soften the gelatin in a bowl of cold water.<br />
<br />
Combine water, sugar, glucose and pandan paste in a saucepan over medium heat, stir until sugar and glucose disolves, bring to boil. Remove from heat.<br />
<br />
Stir coconut milk into the syrup mixture. Squeeze the excess water from the gelatin, and stir gelatin into the syrup mixture. Pour over the melted chocolate, then stir gently to combine.<br />
<br />
Allow glaze to cool to room temperature. The glaze will thicken as it cools to the right temperature. To check if the glaze is ready to use, dip spoon into the glaze. The glaze should coat the back of the spoon. Use glaze immediately.<br />
<br />
<b>To assemble (2):</b><br />
Unmould domes from molds. Place domes on a cooling rack set on a baking tray. Working very quickly, and in a confident and smooth motion, pour glaze over frozen domes.<br />
<br />
Decorate with shredded coconut.Cakeletsanddoilieshttp://www.blogger.com/profile/07007606216338235625noreply@blogger.com14