Recipe: Cream Puff

Posted by vivien | Recipe | Saturday 1 August 2015 9:30 pm
606 Total Views

CreamPuff1

cream puff testing, i have used MIB-Malaysian Institute of Baking’s recipe and also king arthur’s recipe. In a way, i prefer king arthur flour’s recipe which yields puff which is slightly more dry and crunchy with less eggy softness

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piped

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baked


 

Recipe: Wholemeal bread

Posted by vivien | Recipe | Saturday 6 June 2015 11:31 am
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8,124 Total Views

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Using recipe from Malaysian Institute of Baking (MIB), i had a go at making wholemeal bread using bread machine as i only have a small hand mixer only suitable for cake mixing and definitely not for bread making, putting all wet ingredient into the bread machine, and topping with all dry ingredient

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weighing butter

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take the dough out from machine, and shape it into a pullman loaf pan

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baked

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looked wet and not brown enough

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whole loaf

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cross section, overall i find using bread machine may not have developed the gluten network enough, it is still okay though, can make again.


 

Recipe: Perfect Cheesecake

Posted by vivien | Recipe | Monday 9 March 2015 12:19 am
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10,605 Total Views

PerfectCheeseCake

Recipe from SimplyRecipes

I halved the recipes and make it into 6 -inch round cake and about eight muffin size small-cakes, below the portion used.

200g Munchy’s brand malt-milk cookies
Pinch of salt
70g melted butter

500g cream cheese
135g sugar, can be further reduced, maybe 100g will do
pinch of salt
1 tsp vanilla
2 large eggs
80g sour cream
100g whipped cream

For topping:
130g sour cream
10g icing sugar, can be further reduced, maybe 7g

When i first tried the cheesecake made in muffin size, it taste quite perfect. Whereas on the next day, i ate from the 6-inch cake round for a birthday party, it feels quite cloying, maybe this cake has to be quite cool to be good? For the picture above, the sour cream topping looks to be “melting” from the surrounding heat as we had move the cake around a bit while bringing it to a birthday party.

Since making this cake, i have made cheesecake using another recipe which uses lemon juice instead of sour cream, i find the lemon cheesecake taste quite good, so don’t think i will be making this sour cream version again as sour cream is quite expensive here.


 

Recipe: Overnight Chocolate Chip cookie (New York Times Chocolate Chip Cookies)

Posted by vivien | Recipe | Thursday 15 January 2015 10:18 pm
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12,575 Total Views

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recipe similar to previous try, only slight modified the amount of sugar

Below recipe makes about 36 tablespoonsful cookie, above are the cookie i made after leaving the dough in fridge 24 hours, leaving some to be baked after 48 hours in the fridge

First batch (24 hours rest period in fridge) turn out not bad, just that the one on the black bottom pan are little burnt on underside of cookie, next time should put the pan middle or upper. I left the cookie more towards bottom on first 10 minutes, subsequent 5 minutes in middle position

Baked in 180 Celcius, 15 minutes, turn out a soft cookie, i prefer it to be harder, crunchy on the side, and soft in the middle… Turn out i just need to bake the cookie slightly longer for a crunchy cookie

240g flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons sea salt, else normal salt
140g unsalted butter
70g brown sugar, can be reduced to 48g! 
100g granulated sugar, can be reduced to 60g!
1 large eggs
1 teaspoons natural vanilla extract
100g chocolate chips (i simply pour in desired amount of choc chips,ie 70g semi-sweet, 30g milk choc), can be reduced to 36gram!
Sea salt, optional for sprinkling on top of cookie before baking

Note: After i baked this batch, did try to bake choc chip cookie using less sugar and chocolate chip(noted in bold lettering above). In conclusion, can use total 108g of sugar for this 240g flour recipe, ie 45gram sugar for each 100g flour for choc chip cookie recipe.


 

Recipe: Sweet Corn Pudding with added durian pulp

Posted by vivien | Recipe | Wednesday 14 January 2015 10:16 pm
11,946 Total Views

SweetCornPudding

Spin-off from sweet corn pudding:  durian corn pudding as we have some leftover durians:

1 large can, 425g cream-style sweet corn

750g thin coconut milk, from half a coconut

pinch of salt

150g sugar

150g custard flour, to be diluted in some thin coconut milk for easier mixing

6 small durian pulp

Cook everything and leave to cool, forgot to take picture of the actual product made. Can give this recipe a try if you like sweet corn pudding and have leftover durians.


 

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