- Mix all the egg yolks, water, oil together until well combined. Add in the 70g of flour and the 20g of sugar, mix everything well combine and no lumps left.
- Measure the egg yolk mixture and divide it into equal quantities of two portions in separate mixing bowl.
- Mix 10g of the flour into a bowl of egg yolk mixture and mix 8g of cocoa powder into another bowl of egg yolk mixture.
- Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny. Gently fold in half of the egg whites mixture into the cocoa egg yolks mixture and plain mixture accordingly until well combine. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
- Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 170'C preheated oven for 50 - 55 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. Enjoy this supper soft and fluffy chiffon cake!
June 30, 2009
June 24, 2009
500ml heavy cream 1 tablespoon (21g) unsweetened cocoa powder 140g bittersweet or semisweet chocolate, chopped 250ml whole milk 150g sugar Pinch of salt 5 large egg yolks ½ teaspoon vanilla extract
- Warm 250ml of the cream with the cocoa powder in a medium sauce pan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 250ml cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.
June 22, 2009
June 18, 2009
June 15, 2009
- Separate the eggs. Add 2 tbsp cold water to the egg yolks and stir with a fork. (You can use the egg whites for another dish or freeze them.)
- Place the flour and sugar powder into the bowl of a food processor, followed by the cold butter and the salt.
- Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.
- Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.
- Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead.
- Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.
- Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
- With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork. Place in the fridge to relax for about 30 minutes.
For the Fragipane:
142g ground almond 25g plain flour 1 tsp vanilla extract 125g butter 90g caster sugar
In a food processor, blitz the whole almonds to a fine powder and put into a bowl. Then blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and nice and smooth. Spread the batter on the ready pastry case then place in the fridge to firm up slightly.
For the Crumble:
55g ground almond 140g plain flour 85g polenta (not quick cook) 140g butter, diced and cold 90g brown sugar splash of water
- Place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs.
- Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.
To assemble the tart:
Place the blueberries on top of the ready pastry with fragipane then sprinkle over the crumble. You might not need to use all the crumble. Store them in a zip bag and place in the freezer for future use. Place the ready tart into the 180C preheated oven and bake for 50 minutes. Place it on a wire rack to cool down before unmold. Carefully unmold the tart. If you find the bottom is still soggy, put them back into the oven and bake until harden. Place a piece of aluminium foil to cover the top to avoid burning the crumble.
The tart could store in the fridge or room temperature. I store some leftover in the fridge then reheat in the oven at 150'C for about 10 minutes until it's slightly warm up. Serve with a dollop of ice cream, enjoy!
June 11, 2009
June 8, 2009
How I made it:
- Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth.
- Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.
- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
- Fold in the unsweetened whole chestnut.
- Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160'C preheated oven for 40 minutes. After baked, let the baked cake turn upside down for cooling. Cling wrap the entire chiffon cake with the tin and refrigerated for over night. This will make the texture much nicer.
- Unmold the chiffon cake. Whip the cream until thicken. In another bowl, mix the pureed unsweetened whole chestnut, chestnut paste and warm milk until smooth. Fold in 25g of the whipped cream until well mix. Place this chestnut cream into a piping bag.
- Spread the chiffon cake with whipping cream then pipe out the chestnut cream on top of the cake and place a few chunky chestnut for garnishment.
- Keep the cake in the fridge it could last for 4 days.
June 5, 2009
- Cook ingredients (A) at low heat until the fig soften and flavored. Chopped it into big chunk.
- Mix water, oil and brown sugar, bring the bowl on the hob at low heat keep stirring until the brown sugar melted.
- Mix in the egg yolks and rum then the plain flour. Add in the softened fig.
- In another bowl, whisk ingredients (C) until soft peak then fold half of the egg whites into the fig mixture until combine. Add the remaining egg whites into the mixture until everything well incorporated.
- Pour into a baking pan and bake for 15 minutes at 190'C preheated oven.
- Let the cake cool down before spreading the butter cream or whipping cream and roll up into a swiss roll.
June 2, 2009
- Mix ingredients (A) at low speed using a dough hook mixer follow by the mashed potato. Turn to medium speed continue kneading until it become a smooth dough. Add in the (B) unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. (the dough will slightly wet, I oiled my hand then...) place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
- Divide the dough into 5 portions and round them into small balls. Let them rest for 10 minutes.
- Wrap the hotdog into each doughs and proof for 25 minutes.
- Egg wash the dough and sprinkle some shredder cheddar cheese and dried parsley. Bake at 190'c for 18 minutes until golden brown. Enjoy!