Recipe: Atlantic Beach Pie

Posted by vivien | Recipe | Friday 19 December 2014 5:17 pm
411 Total Views

AtlanticBeachPie1

originally recipe specifies to use saltine crackers, but it is difficult to find here and crazy expensive, so substitute it with Jacob’s cream cracker which work out just fine

AtlanticBeachPie2

use a food processor to crumb it up. Here me without one will make do with pound it fine from outside a plastic bag. It has to be quite fine, mine is pretty coarse which cause the “pie crust” to “float” and not stick together properly.

AtlanticBeachPie3

Like so, this is a failed one, the cracker float up too much causing only one side of the pie with lemon curd visible. The taste is still there, but one side of the pie is more of mushy lemony paste.

AtlanticBeachPie4

The above is a better one when i made it the second time

AtlanticBeachPie5

Top with whipped cream and sea salt, yummy-creamy-crispy-salty-sweet-cold dessert

AtlanticBeachPie6

Recipe taken from Food52 Bill Smith Atlantic Beach Pie

AtlanticBeachPie7

AtlanticBeachPie8

Above is the tested of the recipe in metric, namely for 3 small tarts, we could use below recipe:

132g condensed milk

42g lemon juice

3 egg yolk

Double boil the whole mixture while beating with a whisk, if the mixture is not thick enough, add more egg yolk to thicken it, ie by beating the egg yolk separately, then adding some of the warm mixture to it, once the egg yolk is “tempered” to almost same temp as mixture, mix the egg yolk into the double-boil-mixture.


 

Recipe: Japanese Light Cheesecake

Posted by vivien | Recipe | Sunday 14 December 2014 11:28 am
Tags:
1,539 Total Views

JapaneseCheeseCake1

A tried and true recipes made numerous time, previously documented in year 2008 blogpost

JapaneseCheeseCake2

done

JapaneseCheeseCake3

perhaps too much batter, or need to get a bigger cake pan

JapaneseCheeseCake4

for this try, i added about 4 small “segments” of durian pulp into the cheese-milk-butter mixture before mixing up everything else, looks fabulous

JapaneseCheeseCake5

looks cottony

JapaneseCheeseCake6

need to flip it out from cake pan to be cooled, else there will be much water condensation on cake bottom if left to cooled inside cake pan

JapaneseCheeseCake7

peeled away the baking paper for better cooling

JapaneseCheeseCake8

recipe i used from Ai Wei’s My Story

JapaneseCheeseCake9

2nd time making it

JapaneseCheeseCake10

overbaked :( top part of cake is too near the oven top heat element

JapaneseCheeseCake11

insides are fine, just outside slightly burnt


 

Recipe: Pavlova topped with strawberry and cream

Posted by vivien | Recipe | Sunday 7 December 2014 10:41 am
Tags:
2,879 Total Views

Recipe improvised from My Inner Foodie

175g egg white
175g sugar
2 tablespoon cornflour
2tsp white vinegar
Preheat 160celcius
Spread to 10cm diameter meringue and bake in 120 celcius for 90 mins or more

Tips:

1) Make the pavlova HIGH, but don’t pile too high, follow the diameter mentioned in recipe. MUST beat egg white till STIFF peak, else the meringue will flatten and widen during the baking/cooling process

2) A lot of recipe specifying to leave meringue to cool in oven to prevent pavlova shrinking due to cold air, i try to place a gap on the oven using a fork or something, then wait till the thermometer in oven showing oven temp to much lower temp

3) Once the meringue is cooled, must store somewhere “safe” and not on counter top, as ants will definitely come. This coming from experience. Experience the horror of looking at perfectly baked crispy meringue all covered with ants. Oh no!

4) Meringue will weep (watery-looking sugar crystal sweating/weeping down the side during baking process) caused by sugar not fully incorporated, remember the beaten meringue felt slight grainy with unincorporated sugar when I touched the whisk before shaping the beaten meringue into disk to be baked

5) Try putting the pavlova in the middle of oven. For meringue, i normally put the baking pan into lower end of the oven fearing the top of pavlova will brown too much, ending up, the bottom of pavlova become very much crispy (see the bottom most picture of this post), while top not yet became crispy. Just put in middle rack, and if the top become too brown, just top with some baking paper.

Pavlova1

 

looks not bad

Pavlova2-secondTry

Above is 2nd try using below recipe: I used 4 egg whites and only 130g sugar, it turned out all marshmallowy and does not have crispy exterior :( Looks good, tall, but it is actually sticky soft outside, and not nice! The outer is supposed to be crispy

Pavlova3-thirdTry

For the above third try, i finally tested a good egg white to sugar ratio (ie same weight for egg white and sugar):  175g sugar, 175 egg white, bake 2 hours 120 celcius. The previous try of lowering the sugar use too much wasn’t working to well, anyway, this is easy to remember: same amount of egg white and sugar

The use of 4 egg whites stated in most recipe can be very vague, some eggs can be larger than others…

Pavlova4-fourthTry

4th try: successful with crispy exterior and mashmallowy center, although it looks very crackly outside

Pavlova5-fourthTry

 

looks pretty top with strawberry and blueberries

Pavlova6-fourthTry

 

yummy

Pavlova7-fourthTry

 

bottom too crispy as i baked in lower rack


 

Recipe: Ameretti Cookie

Posted by vivien | Recipe | Sunday 7 December 2014 9:05 am
Tags:
2,572 Total Views

Cringed listening to myself, couldn’t bring myself to do it :P

Made these once before, and it were so good that warrant another session of making it since i have so much of ground almond leftover from my overzealous buying of it for macaron baking previously.

For this time of using ground almond, the cookie turn out quite chewy and sticky in the middle

For the third time making it, i double triple sift the ground almond and use only the coarser almond, and it turns out less sticky. For a healthier version, i reduced the sugar much as below:

3 egg white

280 ground almond (coarse)

60g sugar

dash of sea salt

Amaretti1

recipe for 1st try, refer to earlier written one for 3 egg white (2nd try, with less sugar as well)

Amaretti2

1st try

Amaretti3

done

Amaretti4

2nd try with coarser almond

Amaretti5

egg white

Amaretti6

mixed

Amaretti7

before baking

Amaretti8

after baked.

Both try doesn’t appeal to me so such, there is some chewy sticky nougat feeling which i not so fond of, 1st time making it still a charm, 2nd & 3rd not so. Don’t know why first time i made it was so nice


 

Recipe: Chocolate Cake with sour cream chocolate frosting

Posted by vivien | Recipe | Wednesday 19 November 2014 7:39 pm
Tags:
4,917 Total Views

Recipe adapted from Food52’s Not too boring, Not Too Rich chocolate cake

Cake

1.5 cup(177g) AP flour (can replace half cup with wheat flour)
1.5 cup(130g)cocoaPowder
0.5 (100g)cup sugar
100g brown sugar (original recipe is 1 cup which is 200g)
Half tsp baking powder
Half tsp baking soda
3/4 tsp salt
1 cup sour cream
Half cup milk
4 eggs
Half cup melted butter
1 tsp vanilla
80g  chocolate button (reduce from 1 cup (170g) bittersweetchoc chip)

Frosting (the frosting have been reduced proportionately from original recipe as i bought 2 bag of sour cream, each 200g, and already used 250g(1 cup) for the cake)
200g choc chip
150g sour cream

177 celcius
9*9 inch baking pan
Add wet ingredient into dry ingredient
Fold in choc chip
Bake for 50 minute

I am not sure whether the melted chocolate is not cool enough, or the sour cream is not room-temperature enough, but i sure have left the sour cream on counter top from 6pm and only came to making the frosting on 9pm, and the frosting sure doesn’t look shiny like those in Food52, is it called seizing of the sour cream due to difference of temperature between the melted choc and sour cream?

The chocolate-sour cream frosting is slight sourish, some might not used to it, but the tang kinda balance out the sweetness and making it not too sweet

ChocolateCake1

ChocolateCake2

ChocolateCake3

melting dark chocolate button using bain-marie method

ChocolateCake4

ChocolateCake5

looks grainy and not smooth/shiny looking like those in Food52 website

ChocolateCake6

done


 

Next Page »


Designed by Zinruss.com | Powered by Wordpress | Header image by Sandra Khoo @ sandorasan