Coffee Ogura Cake (failed ver)

Dear Bloggers,

Can anyone advise me why ogura cake can shrink down so much when after i take out from oven?

Actually so sad one lo because you try for the 2nd time with much effort, but still is not successful.. hmmp....

Whether is i'm wrong when during beaten egg white stage?

 This is where the cake starting to rise up.....

 And here..starting to rise full..

And there it goes my nightmare when bring this out from oven, shrink down so much...so sadddd la....haiz..shall i try again?

i'll be back soon

hi everyone...
actually i miss blogging, i have few pending post but due to no computer access is a bit difficult for me to blog. But somehow please wait me, i'll be back blogging soon ya..

Stay tune...

Portuguese Egg Tart

After try the macau Portuguese Egg Tart, immediately i fell in love with this small little sweet dessert.

Frankly speaking, i love to eat Portuguese Egg Tart rather than normal Egg Tart.. Maybe i like it due to sweetness custard taste..

For Puff Pastry :

(A)

200 gm flour

25 gm butter

1/8 tsp salt

110 gm water

(B) 

150 gm Pastry Margarine

Filling :

200 gm dairy whipping Cream

399 gm milk

70 gm sugar

3 eggs

3 egg yolks

1/2 tsp vanilla essence

Method : 

To make Puff Pastry :

Mix ingredients (A) to form a smooth dough, let it rest for 15minutes.

Roll the dough into square, and wrap up pastry margarine with.

Then roll into rectangular, fold into 3 layer once and 4 layer twice.

In between the folding method, you can rest the dough, if you find it hard to roll with.

To make filling :

Cook whipping cream and milk until 70C.

Stir in sugar and cook until the sugar dissolves.

Add it into the beaten egg and egg yolks.

Mix until well blended.

Lastly add in vanilla essence and set aside to cool.

Press the dough into tart moulds or directly press it into the tart mould.
Pour the filling into the pastry tart about 80% full.
Bake at 220C for 20-25minutes and is ready to serve.

Enjoy baking...

The fillings popping up in madness hot...

I was amazed that 1st time bake this is can be say well done, but is just a little bit salty. I think i add more already. Next time i will put lesser. Other than that everything is good. The tart is crispy with layer of Margarine pastry inside.. Yummy..

Chocolate Wassant Bread

Hi there... I have been taking a very very long holiday.. And now i'm back to action for my kitchen..

So there once i saw this recipe, and i look through it and thinking this is a MUST try recipe since the ingredients is easy to get prepared.. And also this was my 1st time of baking Chocolate Wassant Bread...

I get the recipe from My Little Space.. and thanks to her for providing an excellent recipe..

So the first step is to get prepare the Starter Dough first because this takes about hour and more. So when you done this one, you can do other things first while awaiting this dough to get proof....

Starter Dough :
225gm   all purpose flour
1 tspn    yeast
100ml    water
(combine all ingredients to form a soft dough and let to rest for an hour or till double in size)

Main Dough :
225gm  all purpose flour
100gm  sugar
1 egg
60ml   water
70gm  butter
1 tspn  salt

*500gm   homemade chocolate paste, flatten into 6" square
(will try to post a homemade ones)

Method :
1. Once the Starter Dough is ready, tear into pieces and add into main ingredients. 
2. Combine all ingredients and mix to form a soft dough then let to rest for an hour or till double in size.
3. Place dough to a slightly floured working table and knead till smooth, the dough should be very soft, so must handle with care.
4. Then roll out flat slightly bigger than the chocolate paste.
5. Place in chocolate paste and wrap dough over the paste till totally sealed.
6. Again roll wrapped dough into 9x13" size and fold into 3 and roll flat again, like making a pastry dough.
7. Repeat one more time and finally roll into 12x16", then cut into triangle shape (size as desired).
8. Roll each up like a swiss roll then place them to baking tray, again let to rest for 30-40 mins.
9. Brush on egg glaze then bake at preheated oven 180-185'C for about 20 mins or till brown.

 After combining all the Starter Dough ingredients.

Normally i will cover it with a wet cloth to stay moisture for the dough.

There goes the Starter Dough after proof for bout 1 hour plus...

This is the chocolate paste homemade, then put in fridge. FYI, i'm using the baking paper on the bottom chocolate, i should have use plastic paper so that it is more easy to remove..

You may get the chocolate paste recipe from here.

And then comes the most important part which is combining the dough with the chocolate paste which is quite uneasy (for me). It is quite messy step.... End up my chocolate filling is on the top of the bread after i roll it....

 After i roll the dough, i let it rest for bout 40minutes before set to bake.

And there goes the finale of the bread...yeah... Although the outlook of this bread is not very nice and quite big, but the bread is very soft and chewy inside... And i am happy for the result  that is sucess...Hooray.....

 Immediately i place the bread to another tray to cool down...

Fresh From Oven

~You Should Try It~

02.03.2014 Dinner

Hi everyone, i'm back to blogging after a very long holiday from CNY and rest very long time.. My oven has been rest for quite a long time.. And is time to back to baking session now... Yesterday i cook dinner for my dearie eat....

Hmmp.. what else do i know cooking recipe.. i'm boiling a soup.. the soup which extract from ikan bilis.. I add some vegetable and meat to add some taste..

Some normal fried onion egg..

And also fried pork meatballs with tomato sauce..
Is just a simple dish..

Dinner for 2 person.. i think is more than enough..

Spagethi Aglio Olio with Sauteed Mushroom

I prepare this Spagethi for dearie because he want to try my Spagethi Aglio Olio.. i add mushroom....
There is no exact how many to use for the ingredients.. Because i just have a very quick look on how Table for 2 recipe.. and then i just go to my own version "agak agak" for it.. haha..


Sautéed Mushrooms
White button mushrooms
1 clove garlic finely chopped
1 tbsp butter
1 tbsp olive oil
Salt to taste

1. Heat a pan on medium heat. Put in oil and butter.
2. Saute garlic until fragrant and lightly golden.
3. Put in sliced mushrooms (turn heat to high) and cook until they wilt and slightly caramelized.
4. Season with salt. Dish up and set aside.

Spaghetti Aglio Olio
200gm spaghetti (to be cooked al dente) I put enough for 2 person
2 dried chillies, coarsely milled, or you can use 1 tsp those pepper flakes in bottles (reserve some for garnish) I use dried Chilies
4 cloves garlic, finely chopped
2 Tbsp olive oil
Some parsley for garnish

1. Bring a pot of water to boil, put in some salt and cook spaghetti until al dente. Drain and set aside.
2. Use a clean pan, put in on medium low heat. (I read, do not use high heat, unlike Chinese cooking, let the garlic slowly infuse the oil)
3. Put in olive oil and garlic, cook until garlic is fragrant then put in chilli flakes.
4. Cook until garlic is slightly golden, put in 1/2 tsp salt and put in cooked spaghetti.
5. Toss spaghetti in the fragrant oil. Taste, if not salty enough, add more salt.
6. Put sautéed mushroom into the spaghetti and toss. (Or you can skip this step if you want to top the spaghetti with mushrooms instead of mixing them in)
7. Dish up and top with some chopped parsley. (I omitted because i don't have this in my kitchen)

Black Forest Cake

My 1st Blackforest Cake (although the topping design should not be like this).. Because i failed to done the chocolate shaving part, so i just last minute on top of all the cake with cream.

I purchase the Non-Dairy Whipping Cream and seems like when i beat the whipping cream to stiff peak, it still feel little bit soft when i decorate it the cake. Is it we should put any more things to stabilize the whipping cream?

For your information, i am using the sponge cake from this recipe...

And then i decorate it with some canned cherries and whipping cream... A birthday cake must not necessary be perfect, as long as you do it with your heart, anything outcome will still be the best (in our heart).

Happy Birthday to my special dear... This cake specially make for him..
Dear love the cherry filling with the whipping cream.

Basic Chocolate Sponge Cake

Last week Saturday i have try to bake this Chocolate Sponge Cake. It turn out really really moist chocolate sponge cake, and is a nice cake to use for making Special Occasion cakes such as birthday cakes..

Thanks to Nasi Lemak Lover for sharing the good recipe.

Ingredients :
4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
15g cocoa powder I use Vanhouten Chocolate Powder
75g cake flour

4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of Tartar
60g caster sugar

Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, stir to combine,then add in cocoa powder, mix well.
4. Add in cake flour, mix well, set aside.
5. Add lemon juices into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks  
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well.
9. Pour batter into the pan (do not need to line with baking paper and do not use a non-stick pan), bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C and continue to bake for 25mins. Remove cake from oven and cool on a wire rack (don't need to invert the cake). Once cake is slightly cool down(10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.    

So here is the egg whites beaten to stiff peak and also the chocolate batter.

Fold and Fold... Remember on this step do not over fold the mixture.
 

The chocolate batter after mixture with egg white.

Starting to rise up......

When i raised the temperature to 170c, it started to raise higher more...

After cooling off for 10 - 15mins later i use spatula to remove out the cake.
Was so happy that there is no crack found above the cake..

Tadaa..... Here is the final outlook of the Chocolate Sponge Cake..
So moist and is a good sponge cake recipe to keep with..
Do try everyone.

Kuih Bangkit [Failed Ver]

Haha, i am so careless.. Because i was too over-excited to trying out this recipe, i realize that i forgot to put egg... That caused the Kuih Bangkit came out very stiff hard and not even melt cookies also... Then all of it throw to rubbish bin... Hmmp, i will try again re-baking back this Kuih Bangkit. 

Do not Give Up spirit!!!!

Cornflake Cookies Recipe

After baking Butter Cookies, then i move to next baking session cookies. Is going to be Cornflake Cookies and it was my 1st time doing this. Luckily turn out very well than i expected one. Is just when i coincidentally found this recipe from No-Fills, i tell myself this is the one that i need to bookmark. So happy when the cookies turn out well, but slightly burn on the bottom cookies. 

Ingredients

• 250gm Butter (I use Buttercup)
• 310gm Plain Flour + a pinch of salt + 1tbsp baking powder [Sift Together]
• 165gm Caster Sugar
• 1 egg (I use Large)
• 65gm crushed cornflakes
• 3/4 tsp vanilla essence
• Around 180gm medium crushed cornflakes for coating

Method

1. Sift the flour with salt, set aside.
2. Cream  the butter and sugar till light till fluffy.
3. Add in the eggs, vanilla, mix well.
4. Fold in sifted flour and crushed cornflakes.
5. Let the mixture rest for a while in the fridge for about 20 - 25mins.
6. Lightly roll them into balls and toss them into the crushed cornflakes to coat.
7. Place them onto paper lined baking trays, about 1 inch apart.
8. Bake in a preheated oven @ 180 deg C for about 20 to 25 mins., or till light golden brown.
9. Let them cool on the  baking tray for about 5 mins. before removing them to cool completely on a wire rack.
10. Store cooled cornflakes in air-tight cookie jars.
11. Makes 100 cookies.

So this was the batter which already mixed all butter, crushed cornflake, flour and etc... I do put in the fridge to rest a while so that the batter more nice to shape later.

Tadaa.....  Here is the final outcome baked brown and nicely done....

My Verdict :
Very crunchy, and cornflakes is all over inside and outside of the cookies. Definitely a good recipe for Cornflake cookies.

I am submitting this post to Bake Along #57: Theme - Chinese New Year Cookies organized by Joyce, Lena and Zoe.

Danish Butter Cookies from Anncoo

Because CNY is coming like bout 1week plus, is time to bake some CNY cookies.. This year would be different becoz me... is going to bake cookies... Becoz i got the new oven already ma, so do everything baking also easier lot jo... I get the recipe from here 

The recipe say using Lurpak Brand, eventually i feel like want to buy Buttercup brand (although is cheaper but the quality is very nice). I don't know if you realize that, previous of all the baking cookies and cakes i am using Buttercup brand except when i baked Mrs. Ng SK Vanilla Butter Cake which use SCS Butter and also the Moist Banana Cake using SCS salted Butter too. So i think different recipe requires different Butter type to suit the outcome taste.

Ingredients :

1 egg 60gm (I use Large Egg)

200gm Soft Butter - Lurpak Butter Brand (So i follow Lurpak Brand, because tesco only available those in spreadable packaging, so i buy this)

320gm Plain Flour

130gm Icing Sugar

2tbsp Vanilla Extract

When i was bout starting to pipe those batter out, halfway when doing it you can feel the oil is like coming out from the piping bag.... And the more you do, the more the oil butter seems like squeezing out. I'm not sure whether is it i use the spreadable type one so thats why like this?

Picture Courtesy from Google

So here is my mixing bowl, i not even dare to fridge it a while because worry that the batter might more stiff and hard to pipe it out (although the recipe did not call to fridge for a while). But when i fridge it and take out to pipe again it become more worsen. More stiffer... ohh damm it... i shouldn't so pannai put in the fridge at first place.. Is not suitable if you want to pipe it out.

I pipe those Butter Cookies into this design because i don't have the tip that Anncoo using..

Bake for like 9mins or golden brown..

There it goes...

My verdict :

Buttery taste and fragrance.. Good Cookies for CNY..

I'm submitting this post to the Bake Along event hosted by Zoe of Bake for Happy Kids,

Joyce of Kitchen Flavours and Lena of Frozen Wings