Happy Birthday to me !

Merry Christmas !

Christmas Fruit Cake
(recipe adapted & modify slightly from Anncoo)
 
Ingredients: 
125g Cowhead salted butter
60g fine sugar 
2 eggs
100g Blue Jacket Plain Flour 
1 tsp baking powder 
250g Raisins, red & green cherries (soaked in Cointreau for 2 days)
Lemon zest from one lemon 
2 Tbsp lemon juice
2 Tbsp Cointreau (from soaking mixed fruits) 

Method 

1. Beat butter & sugar till light & fluffy. Add in lemon zest, juice & Cointreau.
2. Add eggs & whisk till combined.
3. Add 1/3 portion of flour to the mixed dried fruit. Slowly add 2/3 portion of flour to butter mixture, mix well. Stop machine. Pour in mixed dried fruit & mix well with a rubber spatula then pour into cake tin. 
4. Bake at preheated oven at 160C for 40mins.

Are You Ready for Christmas?

Christmas Party gift packs *^_^*

Parmesan Cheese Bread

 

Parmesan Cheese Bread
(recipe adapted & modify slightly from Carol)

Ingredients: 
170g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
1/4 tsp instant yeast
30g sugar
1 egg 
2 Tbsp Parmesan Cheese garlic powder
1 Tbsp dried parsley 
80g water
30g Cowhead salted butter 

Method:
1. Whisk all ingredients (except butter) in mixer till it form a rough dough.
2. Add in butter & continue to whisk to form an elastic dough.
3. Let it proof for 1 hr. Punch down the dough to release air & let it rest for another 15mins. 
4. Flatten the dough & roll it into 1cm thick rectangular shape. 
5. Using a sharp knife, cut the dough into 2cm x 2cm square pieces.
6. Arrange them into baking tray. Proof for another 1 hr.
7. Bake in preheated oven @ 180C for 12mins. 

 Arranging the small dough cubes on a baking tray

Fluffy little bite sized bread out from oven

Warning: 

These are really very addictive little breads. 

It's really hard for you to stop once you took one!

Matcha Purin

Matcha Purin   
(recipe adapted from here)

Ingredients:   
200ml home made soy milk
50g vanilla flavour mini marshmallows
1 tsp Matcha powder 

Method:
1. Mix Matcha powder with a bit of soy milk (strain with a strainer if needed) then put it into a pot. Put marshmallows & the rest of soy milk in the pot. Put on low & stir constantly to melt the marshmallows.
2. Pour the mixture into cups. Cool in the fridge until set.

Coconut Flour Cut-Out Cookies

 

Coconut Flour Cut-Out Cookies
(recipe adapted from here)

Ingredients: 
3/4 cup coconut flour
1/4 cup honey
2 & 3/4 Tbsp butter (I omit) 
5 Tbsp melted coconut oil
1/2 mashed banana 
2 eggs 
1/4 tsp salt 

Method:  

1. Combine all ingredients in a large mixing bowl & mix well till a soft dough is formed. 

2. Roll out the dough on the parchment paper sprinkled with some coconut flour until it is about 1/4 inch thick.  

3. Use your cookie cutters to cut the dough into desired shapes & placed them on silpat mat. 

4. Lightly brush each cookie with coconut oil. Baked in a preheated oven @ 170C for 15mins.

   

Verdict: My kitchen is filled with coconut aroma when these cookies were baking in the oven. These cookies browned relatively fast due to the honey. They tasted really great, with a strong coconut taste & a tinge of banana. The cookies were soft & goes well with a cup of milk for afternoon snack! Try this recipe if you have coconut flour in your kitchen *^_^*

Just for you

此刻的我心情是无比的沉重，惆怅。今早当我在预备乳酪蛋糕的材料时，获知一位朋友过世的消息。太突然了，我愣住了。我哭了。还记得奥利奥乳酪蛋糕是我开始烘焙所做的第一个蛋糕。而当时在我旁边细心教导我的就是我的这位朋友。她可算是我学烘焙的“启蒙老师”。是她开启了我对烘焙的那股热忱。

如今这个蛋糕就献给你。一路走好我的朋友。我会怀念你。

Baked Oreo Cheesecake
(recipe adapted & modify slightly from Wen's Delight)

Ingredients:
100g Oreo crumbs
80g homemade walnut butter
225g Cowhead Cream cheese
40g fine sugar
1.5 Tbsp Corn flour
2 Eggs
100g non dairy cream
4 nos Oreo cookies (remove cream)

Method:
1. Mix Oreo cookie crumbs & walnut butter in a mixing bowl. Pour & pressed firmly into a 7" tin. Refrigerate for later use.

2. Beat cream cheese & sugar till light & fluffy. Add in eggs gradually & beat till combined.

3. Add corn flour & cream, mix well. Pour batter into the tin, top with oreo cookies.

4. Steamed bake in a preheated oven @ 160C for 30mins. 

Chocolate Donuts

Chocolate Donuts
(recipe adapted from here)

Ingredients:  
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
4 eggs
1/2 cup coconut oil
1/4 cup honey

Method:

1. In a mixing bowl, slightly whisk flour, cocoa powder, baking soda & salt till combined.

2. In another bowl, whisk eggs, coconut oil & honey together.

3. Pour wet ingredients (2) into dry ingredients (1) & mix till combined.

4. Fill doughnut mould with batter.
 Bake at preheated oven at 180C for 10mins.

Soft Sesame Garlic Baguette

Soft Sesame Garlic Baguette

Ingredients:
Dough:
300g Blue Jacket Baguette Flour
1/2 tsp instant yeast
1/4 tsp salt
1 Tbsp sugar
1 Tbsp sesame paste
210g cold water
20g sesame paste oil

Garlic spread:
6 cloves garlic, chopped
40g Cowhead salted butter
dried parsley
*mix together 

Method:
1. Put all dough ingredients into a mixer & knead till smooth. Proof for 1hr.
2. De-gas & shaped the doughs. Proof for 1hr.
3. Slit the doughs & put some garlic spread on top.
4. Bake in a preheated oven @180C for 18mins.

Butter Chocolate Cheesecake

 

Butter Chocolate Cheesecake

(recipe adapted & modify slightly from Anncoo)

 

Ingredients: 

(A)

250g Cowhead salted butter, softened

160g fine sugar

4 eggs

1 tsp rum

170g Blue Jacket Cake Flour

1.5 tsp baking powder

 4 Tbsp cocoa powder

8 Tbsp Cowhead UHT milk

(B)

227g Cowhead Cream cheese, room temperature

60g fine sugar

3 Tbsp whipping cream

1 egg

1 Tbsp Blue Jacket Cake flour 
1/4 tsp baking powder

Method:

1. Beat ingredients (B) till fluffy. Set aside.

2. From ingredients (A), beat butter & sugar till pale & fluffy. Add in eggs gradually, followed by rum & milk. Mix well. 

3. Fold in sifted flour, baking & cocoa powder with a rubber spatula in 2 portions into butter mixture. Mix well.

4. Spread 1/2 portion of batter into pan, then spoon in cheese mixture (B) & top with the remaining portion of cake batter. Use a chopstick to swirl through the batter to create the marbling effect.

5. Bake in a preheated oven at 160 for 70mins.

 Verdict: This cake is extremely soft & moist. Cream cheese & chocolate butter cake is indeed a perfect combination. I must say that these little slices were simply addictive.

Crepe Cake

Crepe Cake

(recipe adapted & modify slightly from Carol) 

Ingredients 

175g Blue Jacket Plain Flour
10g matcha powder
30g sugar
2 eggs
335g Cowhead UHT milk
30g Cowhead salted butter, melted
1 Tbsp Cointreau 

Fillings
matcha buttercream 
1 can Azuki beans
1 packet ready to eat roasted chestnuts 

Method:

1. In a bowl, whisk eggs, milk, cointreau & butter till combined. 
2. Sift flour & matcha powder in a bowl. Add in sugar.
3. Pour wet ingredients (1) into dry ingredients (2). Mix till combined. 
4. Strain the batter to remove any lumps. Cover & put the crepe batter in fridge for 1hr.
5. Place a non-stick pan on low heat. Add a ladle of crepe batter & quickly tilt the pan to coat the entire surface evenly in a thin layer. Cook for about 1.5min.
6. Remove the crepe & repeat until the rest of the batter has been used.

Magimix

Magimix had recently launch a new product called ‘Le Patissier’.  This Patissier mixer & multifunction food processor  is a complete & compact culinary assistant for both domestic & commercial use. 

Equipped with multi accessories including a stainless steel patisserie bowl, a strong kneader & 3 food processor bowls, this new kitchen helper juices, mixes, blends, chops, slices, grates, dices, kneads, emulsifies & basically offers every complete solution to the busy chef & home chefs alike.

 

Le Patissier is easily operated by 3 buttons & allows access to all functions & makes preparing all recipes a breeze. It comes with easy to use accessories & a lid for a clean & safe operation as well as an accessory box which provides safe & compact storage.

Equipped  with 1 stainless steel bowl for large pastry & bakery quantities & 3 food processing bowls allows one to carry out several tasks in succession without the need to wash & clean in between each process.

Manufactured in France, Le Patissier comes equipped with a powerful , ultra quiet commercial grade induction motor (1500W). All parts & accessories are also made in France. There is a 20 year guarantee on the motor & 3 years on parts & accessories. 

I am glad to be invited to attend their special launch at Tête-á-Tête cafe with Mr Patrice & witnessed the demonstration on the use of  Le Patissier by Chef  Lester.

Chef  Lester demonstrated the making of  Pavlova that involves the whipping of meringue & pastry cream. I am amazed at how Le Patissier is able to achieve the desired consistency for meringue & creams within minutes with its egg whisk (refer to the photo below of egg whisk) instead of the usual balloon whisk that we use on mixers.

 Chef  Lester piping the meringues onto baking tray

Chef Lester doing the final touch up to the mini pavlova before serving 

Topped with an edible flower, this mini pavlova is not only cute & pretty to look at but also tasted excellent. There is a well balanced of sweet & tartness from the berries pastry cream & fresh berries.  

Besides pavlova, we also had the opportunity to sample other yummy desserts - macarons, coffee cream puff & lychee mousse.

Le Patissier is now on promotional price at $1199 (www.magimix.sg/shop/magimix-le-patissier). It is available online & retail stores in Tangs. Do hop over to their website to gain more information about Le Patissier & other products. 

I would like to take the opportunity to thank Com 1'Chef for the invite.