Swiss Meringue Buttercream

26.08.2014 -  Nongsa Batam.  Very interested to get my hands on trying to make Swiss Meringue Buttercream for cupcakes.   I found this Swiss Meringue Buttercream recipe makes about 2 cups or enough for 12 to 15 cupcakes, but in fact, i think the amount can make more than 15 cupcakes, it is enough for 30 cupcakes.   This recipe required 3/4 cup of sugar, but i find that i was too sweet, i will reduce to 1/2 cup next time. but if u love sweet, you can stick to the recipe amount.

To my experience, making swiss meringue buttercream is not hard at all, there is no need to panic or nervous when making this even you're a first timer like me. Nothing is complicated about this recipe.

Overall, i love the texture of my buttercream, thick, smooth and shinny! So lovely!! so happy with the result.  and now i don't need to worry giving some of my cake a real butter frosting without hesitating to eat them and always wondering how am i going to eat those fat and sweet frosting from using real thick butter and confectioner's sugar.

I used half of the buttercream to pipe on my cupcakes and another half i refrigerate for future used.

INGREDIENTS
3 large egg whites
¾ cup granulated sugar
1/16 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature ( 2sticks = 226g )
½ teaspoon pure vanilla extract
Food Coloring (optional)

METHOD
In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees on an instant read thermometer, or feel completely smooth when rubbed between your fingertips. Remove from heat.

Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.

Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.

Optional: add food coloring, a drop at a time and blend with the mixer. Add additional food coloring if necessary to reach the desired shade.

Buttercream should be used immediately, or refrigerate or freeze until needed.

Salted Caramel Sauce

10.08.2014 - Nongsa, Batam.  Wanted to try making my own salted caramel sauce and finally got the chance to try one.  This recipe from sallysbakingaddition.com.  The caramel sauce was perfectly delicious but however i still find my caramel a little runny.  I couldn't figure out why as i have followed all the steps.  anyway, it was super duper delicious!! maybe i am just little fussy about my sauce but for many probably say it was perfectly cook with that consistency. 

The caramel itself doesn’t take long to make – only about 10 minutes. However, you’ll want to to cool down completely before using it in a recipe. The caramel will thicken as it cools.  Salted Caramel can used for toppings of cinnamon rolls, cheesecake, apple pie bars, or even drizzled on chocolate chip quick bread. Dip apple slices into it, spoon it over ice cream, put it into decorated jars and give it as a holiday gift, or just eat it with a spoon. (You know you want to.) The possibilities for salted caramel are endless! written by sallysbakingaddiction.com

Homemade Salted Caramel Sauce

yield: 1 CUP 

prep time: 10 MINUTES 

total time: 10 MINUTES, PLUS COOLING

Ingredients:

1 cup (200g) granulated sugar

6 Tablespoons (90g) salted butter, cut up into 6 pieces*

1/2 cup (120ml) heavy cream*

1 teaspoon salt

Directions:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. 

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

Dark Chocolate Cake with Ganache and Salted Caramel

10.08.2014 - Nongsa, Batam.  Its my son birth-date again, so make him a lovely delicious dark chocolate cake with dark chocolate ganache and salted caramel sauce. I am using the same old delicious, rich and moist chocolate cake recipe that i have posted before on my previous blog under chocolate cake.  Please feel free to browse through.

DARK CHOCOLATE CAKE
* Refer to my previous post RECIPE here

SALTED CARAMEL SAUCE 
* Refer to my previous post RECIPE here

GANACHE RECIPE
170g dark unsweeten dark chocolate ( u can use any kind of chocolate you prefer )
150g whipping cream
* double boil both chocolate & cream, set aside to room temperature before use.

   This cake has never fail me! look at the whole cake, so perfectly cooked

 My homemade beautiful delicious golden salted caramel, will post the recipe next.

My happy son celebrates his birth date every month!! 

Light Cheddar Cheesecake II

08.08.2014 - Batam, Nongsa.   Tomorrow need a cake for my son to bring to school.  Thought of making this simple cheesecake.

The first time i bake Light cheddar cheesecake was back in 18.11.2013.  Unfortunately i didn't know where had gone wrong that my cheesecake not so airy, cottony but i am actually happy with the volumn texture result that just what i am after for Brunei Cheesecake style.

However, the 2nd time i make, you can see that in my pics show this cake actually turn out super airy, spongy and light, just like japanese cotton cheesecake.. it should be the baking temperature that i used that is 180c instead of 150c in the original recipe compared to the 1st bake and surprisingly it works!

I did the same baking way to my japanese cotton cheesecake recently with a high temperature of 180c ( for my oven ).  I expect my cake to be shrink as the temperature is hot, but my cake top shrink nicely without a slight wrinkle to my cake (lol), and shrink a little each corner of  the cake when cooling, i don't panic, i know its absolutely normal.

This is the recipe again i used for this cake.  The red wordings not from the original recipe.
*makes a 9x9 square pan

6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method:-

1. Line square pan with parchment paper, cover double aluminium foil around pan, set aside.  

2. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, After all melted, add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

3. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.  Sift in the cake flour to mixture. ( You will get a very thick batter after flour mixed in and with lots of cheese lumps, sift the batter to get rid of all lumps before mix in egg white ) 

4. Preheat the oven to 180C with a water bath.

6. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks. Use a whisk, mix 1/3 of egg white into cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.  Pour the batter into the prepared pan and smooth out the surface.  9" x 9".  

8. Bake the cake in the oven at 150c for 60 minutes in lower rack or till the tester comes out clean. ( For my oven, i bake at 180c for 60mins )  

9. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

Melt in Your Mouth - Pineapple Tarts

25.07.2014 - Batam,  Raya is around the corner, so thought of making some buttery and melt in the mouth Pineapple Tarts.

Bought 2 pkt of ready cut pineapple with cores attached, around 737g 2 pkts.  So i used them all in making the fillings.  I blend in the cores too, nothing to be wasted.  Making the pineapple filling can be a day ahead or a week ahead, pineapple filling can keep up to few months in an air tight jar.

For the pineapple dough, i got this recipe from Nasi Lemak Lover blog.  Her recipe sounds good, so i give it a try.  I have been reading many pineapple tart recipe dough, can't make my decision of which recipe to try, but decided to try NasiLemakLover.  It turn out to be very yummy!! it really melt-in-your mouth tarts as said on her recipe.  So buttery delicious.

Please refer the complete pineapple tarts recipe on her blog.  Because i used my own measurement for the pineapple filling but surprisingly its just perfectly enough for making the tarts, im so glad... :) clap clap! good job to myself.

Homemade Pineapple Jam
737g Pineapple, blend with food processor ( do not add water or discard the pineapple juice )
3/4 cup sugar
1/2 tbsp vanilla essence

Method
Cook blended pineapple with juices in wok over low heat until water reduced.  Add in sugar and vanilla essence cook over low heat, keep stiring till thicken, dish up and cool or into fridge.  Pineapple Jam / Fillings can make a day ahead.  Extra pineapple fillings can use as jam for bread.

Pineapple Tarts Pastry Ingredients:-
350g butter 
100g sweeten condensed milk 
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash

Method Pineapple dough:-
1. Cream butter and condensed milk till light.

2. Add in egg yolk one at a time, and beat until combine.

3. Mix in flour, mix till become a soft and not sticky dough.

4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each) i roll my dough about 11-12g each for ineapple filling no measurement.

5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.

6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown. i preheat at 180c, bake at 180c for 40-45mins.  All perfectly brown.  A total of 93pcs.

Nestum Cookies

20.07.2014 - Batam, Nongsa.  Nestum cookies always one of my all time favourite cookies.  I think i had the best nestum cookies was in Brunei.  Missing it so much.

I've got this recipe from google, but while making it, i was struggle on the moulding. i use knife to cut cookie dough into squares, but my dough turn out a little too dry, so i get alot of crumbs along the way...so messy! but after bake was delicious and crispy.

Ingredients:-

Ingredients:
125 grams Unsalted butter
83 grams Sugar
17 grams Egg yolk
100 grams Plain flour
42 grams Corn flour
2 grams Salt
66 grams Nestum

Methods:

Preheat oven to 180 °C and line 2 baking sheets with parchment paper.

In a large bowl, beat butter and sugar until light and fluffy with a stand mixer or hand mixer.

Add the egg yolk and beat until incorporated.

In a separate bowl, sift together the plain flour, corn flour and salt. Then add to the butter and egg mixture.
With a spatula, mix just until incorporated.

Fold in nestum and mix well.

Scale dough into small ball of 15 grams each. Place these small balls of dough onto each baking sheets.  Gently flatten each ball of dough with a fork into a round shape (about 2 inch round).  ( I flatten it with a rolling pin and put into square )

Bake the cookies for about 15 to 18 minutes or until the edges are just beginning to brown.

Notes:
Do not over bake the cookies. Otherwise it will be very dry and hard.
When the cookies done, they should still seem a little soft and they will firm up as they cool.

Fried Kway Teow

Ingredients:

1 serving plate of Kway Teow (粿条), room temperature
6 medium prawns, removed shelled
1tbsp of fresh/canned cockles  or used fish cake, cut into strips
Handful of bean sprout, trimmed
Extra green vegetables
1 large egg
1 – 2 tablespoons of Sambal chili paste
2 tablespoon of light soy sauce
2 tablespoon of dark soy sauce

Spring onion or Chives, cut into 2 inches long, lengthwise


Method
1) Over high heat in 3 tablespoon of oil, add fresh prawns seared bothside for few second and add beansprout & vegetables and fresh kway teow at the same time, mix well few second.

2) Add in light soya sauce, dark soya sauce n chili paste, mix until well combine and add in fresh/canned cockles and break in 1 large egg mix into the noodles and sprinkle with chives or spring onion, but a tablespoon of water if needed and stirfried to mix well and dish up.

( for the vegetables / beansprout you could added in just before you stirfried to dish up ) 

Quick & Easy Scones

27.06.2014 - Nongsa, Batam.  Im so desperately hungry for scones, perhaps im starving too.

This recipe is quick and easy.  I have made 9 scones with this recipe.  Following this recipe, you can make a batch of scones in no time to feed your hungry stomach!!

There is no secret of making a good scones.  It is very simple, you just don't over knead or over mixed it, your scones will good to go into the oven and you will have a fluffy and soft scones to enjoy.  A cup of tea is never the same without scones - served with freshly whipped cream and strawberry jam and some fresh strawberries.

Ingredients scones:
2 cups sifted flour
1/2 tsp salt
4 tsp baking powder
20g unsalted butter
3/4 cup milk

Cream
1tbsp confectioner's sugar
1/3 cup whipping cream


Method:

Mix the dry ingredients together. sift in flour, salt, sugar, baking powder

Add the wet ingredients. ( i like shaving cold butter ) & milk into mixture. )

Put dough onto a lightly floured surface and knead gently until smooth (don’t knead dough too much or scones will be tough).

Pat dough flat and cut into 9 rounds. If you want to make a bigger batch, simply double all the ingredients in the recipe.

Place scones onto prepared baking tray and sprinkle tops with a little plain flour.

Bake at 240°C, 13 minutes + (until golden brown).

Transfer to a wire rack. Serve warm with jam and cream.

Best Ever Japanese Cotton Cheesecake

21.06.2014 - Nongsa, Batam.  Today bake myself another japanese cotton cheesecake...keep on trying until i get to perfection.  This time is a shocking method i used....(lol) i am baking my sensitive and delicate cheesecake at the temperature of 180c !!! ta-da!! haaaa.....however it works for my cake this time. :)

I have been trying baking cotton cheesecake with the temperature as low as 150c but my cake always came out not cook and with the temperature 160-170c...i even tried with the steambath tray placed at the lower rack and put the baking pan unattached with the water tray, it didn't work either!! i did this because i didn't want my cake to be wet and soggy, i did ever tried putting 4 baking tins at the corners, or i bake at the middle rack, but nothing's work!! everything i tried seems to fail me!!

I realize it was my oven temperature problem but i can never get it right.  My 3rd and 4th cheesecake had failed me again!!  It came out soggy, wet and texture just half cooked or getting just way too soft...very bad in another word.  i sometimes suspect the quality of one baking pan is the main culprit.

Today, its my 5th attempt of baking a cottony cheesecake and i saw Anncoojournal.com recipe again, i had keep her cheesecake on my list to try for a longtime though, so i tried hers.

I follow every ingredients in the recipe except for one thing "the temperature". Well at least i try..... for the better or worse...Any bakers will disagree with my method i think....they would say cake will cracks, burn very fast or rise too quicky and shrunk whatever it is, my cake just didn't disappoint me this time!! All i wanted is a cooked cheesecake that is edible!!  180c temperature result really blows me away!! definitely will keep the recipe with this temperature of baking for my oven.  it came out perfectly PERFECT!! Surprise... Suprise!!

Its the most beautiful japanese cotton cheesecake that i have ever made!! shrinks a little at the side which is very normal, no cracks or half cooked.  I will keep the same temperature n using the same pan to bake a good japanese cotton cheesecake with MY OVEN!! :) * Im overwhelming with the result!! so happy indeed.

INGREDIENTS :
265ml Full cream milk or Low fat milk
85g Butter
250g Cheese cream (room temperature)
40g Plain flour
35g Corn flour (sift together with plain flour)
7 Egg yolks (large eggs)
2 tsp Vanilla flavor

7 Egg whites ( large egg )
3/4 tsp Cream of tartar ( i used pinch of tp / 1/8tsp )
125g Sugar


Method:

Grease 9" square cake pan with parchment paper base & side 2" higher set aside.

Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well.  Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool. ( I shift my cream cheese mixture, so it free of lumps )

In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).

Use a rubber spatula to fold egg whites in two batches to the shifted cheese cream mixture.
Pour cheese cream mixture into the pan.

Steam bake at preheated 150C for about 1 hour 15 mins.  Place cake tin at the lowest rack in the oven.  *After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.

( I pre-heat  my oven at 180c, preheat for 10mins without putting in the steambath tray.  When the oven is ready to bake, Put a cup hot water fill in the black baking tray ready for steambath baking method and in the cake. Bake at lower rack oven at 180c for 53mins and reduce temperature to 170c for 17mins till finishing.  A total time 70mins, i let my cake brown till finish without covering the top.  Leave at oven door adjour for 45mins and remove from oven leave it to cool to room temperature before into the fridge.  Best result to consume is to fridge for 4 hours or overnight. )

Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
Best to chill cheesecake before serve.

Butter Cake

07.06.2014 - Nongsa. Batam.  Its been awhile not having my buttery butter cake...here i am, missing it like crazy...and immediately i bake myself one all for my greedy tummy!! :)  Recipe by Cooking Crave.

Ingredients:

250g Butter - Soft (Golden Churn canned) 

85g Caster sugar

1 tsp Vanilla paste

1/8 tsp salt (if prefers less salty just a pinch will do)

4 Egg yolks

1 tbsp Milk

200g Plain flour

1 tsp Baking powder

4 Egg whites

85g Caster sugar

Method:

Preheat oven at 170C. Line a 8" square baking pan. ( i preheat my oven at 180c and with round pan )

1. Cream butter, sugar, salt and vanilla untill light and fluffy.

2. Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.

3. Sift in flour and baking powder and mix well. Set aside.

4. Whisk egg white and sugar till soft peak in another bowl. ( i used electric hand egg whisk panasonic not with hand mixer )

5. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.

6. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

My son so hungry after he saw this fresh from oven!! :) heheee....