Wednesday, February 18, 2009

Vanilla Chocolate Rice Swiss Roll


Swiss Roll:
3 egg yolks
15g sugar
pinch of salt
35g corn oil
40g fresh milk/water
1/2tsp vanilla essence

67g cake flour
1/8tsp baking powder

3 egg whites
60g sugar
1/8tsp cream of tartar

butter cream } mix
chocolate rice } together

1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till soft peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue until well combined.
9.Pour batter into a line and greased 10" by 13" tray.
10.Put in the oven and bake for 15-20mins.
11.Remove it from the pan and set aside to cool.

Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the butter cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Monday, February 16, 2009

Black Sesame Chiffon Cake


3 egg yolk
15g sugar
30g corn oil
1/4tsp sesame oil (optional)
40g soya bean milk/fresh milk
60g cake flour
1/8tsp baking powder
12g black sesame seed powder

3 egg white
1/4tsp cream of tartar
60g sugar

1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Use a hand whisk mix egg yolk and sugar together.
4. Add in the oils, milk, flour and black sesame powder together.
5. Whisk until well combined.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly until well combined.
10.Pour batter into a 21cm tube pan.
11.Put into a preheated oven and bake for 40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.

Friday, February 13, 2009

Orange Ganache Macarons


Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
1/2tsp lemon juice
orange yellow colouring powder

Orange Ganache
100g white chocolate
50g whipping cream
1tsp orange paste

Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with silicon sheet.
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring.
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven.
14.Remove macarons and cool on a wire rack.

Orange Ganache:
1. Heat up the whipping cream.
2. Pour it into the white chocolate and stir until it melted and smooth.
3. Stir in the orange paste.
4. Leave it aside to set. (Slightly thicken for piping.)

Assemble the macarons:
1.Pipe the orange ganache on the macaron.
2.Sandwich with another macaron together.
3.Keep in the fridge to let the filling firm.

Orange Peel Macarons

For this, I just add some chopped orange peel into the butter cream and piped it on the macarons.

Wednesday, February 11, 2009

Nian Gao Sandwiches Fritter

This is my favourite Chinese New Year snack. A piece of nian gao sandwich with two pieces of sweet potato which are cut to the right thickness. It is then coat with a layer of thin batter. And lastly deep-fry in hot oil for few minutes until the sweet potato is tender and the crust is browned. With a bite, you can feel the crispness of the crust, under the crust the sweet potato is cook just to the perfect tenderness and in the centre is the soft and caramelize nian gao (my favourite). just great to enjoy it for my breakfast, tea and supper. :)

Tuesday, February 10, 2009

Mandarin Orange Butter Cake


250g unsalted butter
210g caster sugar
4 eggs (about 240g)
85g mandarin orange juice
1tsp orange zest (grated)
1/2tsp orange paste (optional)
250g self-raising flour
1/2tsp baking powder
35g ground almond

1. Preheat oven to 175C.
2. Sift self-raising flour, baking powder and ground almond together, set aside.
3. Mix orange juice, zest and orange paste together, set aside.
4. Cream butter and sugar until light and fluffy.
5. Slowly beat in the egg until well combined.(If batter curdle add in some flour.)
6. Fold in flour and orange juice alternately until well combined.
7. Pour batter into a lined and greased 9" round tin.
8. Bake for 60mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cake from tin and cool on a wire rack.

Monday, February 9, 2009

Yu Sheng (鱼生)

With tossing of auspicious words mark the end of 15 days of Chinese Lunar New Year celebration. This also mark an end to my busy two months. :)

Saturday, February 7, 2009

Mandarin Orange Pudding


300g milk
100g sugar
2 1/4tsp agar-agar powder

300g mandarin orange juice
20g custard powder
2 egg yolk
1tsp orange zest (grated)

1tbsp butter
few drops of orange food colouring

1. Boil (A) until agar agar powder dissolved.
2. Mix (B) together until well combined.
3. Pour mixture (A) into mixture (B) and stir until well combined.
4. Stir Step no.3 over low fire until mixture thicken.
5. Remove from fire and stir in butter and colouring.
6. Pour into mould and leave to cool.
7. Chill in the fridge, unmould and serve.

Thursday, February 5, 2009

Walnut Cake


3 egg
20g cold water
1tsp ovalette
75g sugar
1/4tsp salt
125g cake flour )sift
1/2tsp double action baking powder )together

125g butter
15g sugar
1/2tsp vanilla essence

65g walnut (chopped)

1. Preheat oven to 170C.
2. Whisk ingredient (A) until thick and fluffy. Leave aside.
3. Cream ingredient (B) until light and creamy.
4. Add some egg batter into creamed butter. (Do not add too much batter, as the creamed butter will curdle.)
5. Use a spatula and beat until smooth.
6. Fold in Step no.5 into the balance egg batter in 3 portions until well combined.
7. Fold in walnut and pour batter into a lined and greased 7inches round tin.
8. Sprinkle some chopped walnut on top.
9. Bake in a preheated oven for 30-35mins.
10.Remove cake from tin and cool on a wire rack.

Note: The cake batter will appear lumpy if the butter batter was not fold in properly during Step no. 6.