July 30, 2009
July 28, 2009
July 24, 2009
July 21, 2009
P/S: If you like the recipe please let me know and give me some time to post it up here ok. Cheers!
Recipe extracted from 不用模型做点心
Recipe for the chocolate sponge (35cm x 35cm): 5 whole large eggs / 125g sugar / 1g salt / 100g plain flour / 2g baking soda / 15ml oil / 50ml milk /20g cocoa powder
- Mix the oil, milk and cocoa powder until a smooth thick paste.
- Whip the eggs and gradually add in sugar. Whip until very light pale yellow color.
- Fold in shifted plain flour and baking soda. Do this gently.
- Fold in cocoa paste (1) until well combine. Pour into a baking pan lined with baking paper. Bake at 200'C preheated oven for 15 minutes.
- Remove the cake together with the baking paper onto a wire rack to cool down.
Recipe for the chocolate mousse: 20g egg yolks / 30g sugar / 80ml melted butter / 150g dark chocolate (melted) / 250ml whipped cream
- Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
- Add the melted dark chocolate to the egg yolk mixture, mix until well combine.
- Fold in the whipped cream into the chocolate mixture.
Recipe for the mango mousse: 200ml mango puree / 70g sugar / 20ml lemon juice / 3 pieces gelatines / 300ml whipped cream
- Put the gelatines into a bowl of cold water. Wait until it soften.
- In another sauce pan, warm the mango puree and sugar until the sugar dissolved.
- Drain the gelatines and add into the warm mango puree.
- Wait until the mango puree slightly cool down, fold in the whipped cream.
To assemble the cake:
- Cut out two pieces of chocolate sponge. Place one at the bottom of a cake mould or chef ring then fill in the chocolate mousse.
- Add another layer of chocolate sponge on top of the mousse then add the mango mousse.
- Refrigerate for at least 3 hours before unmold the cake.
July 11, 2009
Recipe for 21cm round chiffon pan:
For the egg whites mixture: 180g egg whites / 110g caster sugar / 10g corn flour/ 140g chopped banana (in snall chunk)
For the egg yolks mixture: 70g egg yolks / 30g water / 70g vegetable oil or olive oil / 90g mashed banana / 70g plain flour
How I made it:
- Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and smooth. Gently mix in the chunky banana.
- 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 (Using an electric mixer would be great!). 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.)
- Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.
- Unmold the cake, keep the cake in the fridge it could last for 5 - 6 days. Best serve in 3 days.
July 6, 2009
- Mix the eggs yolks with 2 tbsp cold water stir with a fork until well combine. Place the flour 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 the egg yolk/water mixture and pulse again. 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 dough, but don't knead. Shape into a flattened ball, wrap in cling film and refrigerate for about 30 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.
- Line the tart with a piece of parchment and chill it for 20 minutes so it doesn't shrink when you cook it.
- Heat the oven to 200'C. Add baking beans or rice and bake it for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour.
- While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water.
- Meanwhile, whisk the egg yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped nuts.
- Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 minutes or 20 minutes from frozen. The tops of the tarts will souffle up and they should still be soft in the middle. Serve with some berries, cream or ice cream. Enjoy!