竹碳抹茶奶冻卷

竹碳抹茶奶冻卷~Charcoal Matcha milk Jelly Swiss Roll
(Recipe adapted & modify from 孟老师的美味蛋糕卷)

Matcha milk Jelly:
Ingredients:
1.5Tbsp Gelatine dissolved in 2 Tbsp water
125g milk
15g castor sugar
10g corn flour
1.5tsp matcha powder
1 tsp Osmanthus
75g whipping cream

Method:
1) Put all ingredients except gelatine in a saucepan. Whisk them over low heat on the stove & add in gelatine.
2) Pour it into a rectangular mould & fridge for later use.

Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g whipping cream
80g plain flour
2 tsp charcoal powder

(B)
160g egg whites
80g castor sugar

Method:
1. In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & whipping cream until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.
4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 12mins.

Grand Marnier Pound cake

Pound cake (Recipe adapted & modify from J3ss kitchen)

Ingredients
90g sugar
1 orange zest & juice
2 tsp grand marnier
85g butter, softened
1 egg
240g plain flour
1/4 tsp baking powder
40g whipping cream

Method:
1. Preheat oven to 180°C. Lightly coat a baking pan with butter & dust with some flour.

2. Cream the butter & sugar until it is light & fluffy.

3. On low speed, add the egg to the butter mixture. Mix in Grand Marnier & orange zest.

4. Sift plain flour & baking powder in a medium bowl. With the mixture on the lowest speed, add the flour mixture & whipping cream & orange juice alternately, beginning with one-third of the flour mixture & half of the whipping cream & orange juice; repeat, then finish with the flour mixture.

5. Pour the batter into prepared pan & smooth the top. Bake for 45mins, until firm to the touch & passed the skewer test. Transfer to a rack to cool completely before serving.

I guess I had overmix the batter ;P
The pound cake looks slightly dry but it is very soft when eaten

Opps, I must confessed.... I had forgotten to tap my baking pan after pouring my batter, resulting in big ugly bubbles ;P

Cheesecake Pops

I wanna join in the cake pops craze~

Hehehe, these are simply to cute to resist.. so I bought a set of these sticks from HK. I love Doraemon! ;)

Cake Pops (modified from Anncoo Journal)

Ingredients:
Cheesecake (recipe here)
some chopped peanuts
1 Tbsp vanilla essence
1 Tbsp melted semi sweet chocolate

Extra chopped nuts & melted chocolate

Method:
1. Put cheesecake into mixing bowl, beat until cake pieces crumbled.
2. Add in chopped peanuts, vanilla essence & melted chocolate, mix well using a spatula.
3. Use your hand to knead the cake crumbs into small balls & place on a silpat mat.
4. Dip the tip of doraemon stick in a little of the melted chocolate & insert into the cake balls.
5. Place them in the freezer for 15mins.
6. Coat the cake balls with melted chocolate & sprinkle chopped peanuts or decorate as desired.


I'm submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from 'Noms I Must'.

Cheesecake

I received this luggage from SIA this afternoon as compensation. It is my favourite pink! Even though it is slightly bigger & lighter compared to my damaged luggage, the hard casing is actually quite thin. :( My damaged luggage was bought at USD90, but I supposed this luggage is cheaper & quality is not as good also. What is your opinion on this compensation?

I came across this cheesecake recipe from a book in giant. However, I did not take note of the title & author of this book ;P

P/S: I modified the recipe slightly.

Ingredients:
(A)
250g cream cheese
150ml milk
55g butter

(B)
20g plain flour
20g corn flour

(C)
5 egg yolks

(D)
5 egg whites
90g sugar

(E)
1 Tbsp Kahlua
1 Tbsp Cocoa powder

Method:
1) Double boil cream cheese & milk until it combined. Add in butter & leave it to cool.
2) Using a balloon whisk, add in (B) & whisk until combined. Add in (C) slowly.
3) Whisk (D) till stiff peak. Combine with cream cheese mixture & add in Kahlua.
4) Remove 1/3 of the batter & add in cocoa powder.
5) Pour the batter (alternating the plain & chocolate batter) into a 8" square pan
6) Bake @ 160 degrees for 1hr in water bath.

Verdict: My cheesecake is definitely not as pretty compared to other bloggers' featherlike cheesecake, but it is extremely soft!

I'm submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from 'Noms I Must'.

Black Beauty Charcoal macarons

Charcoal Macarons with orange curd fillings

Orange Curd (Recipe adapted & modified from Quay Po Cooks)

Ingredients:

3 egg yolks
80g castor sugar
50ml Orange juice
1 grated orange zest
100g cold salted butter

Method:

1. Whisk egg yolks & sugar in a metal bowl placed on top of a saucepan over simmering water. Add in orange juice & zest until combined & smooth.

2. Stir the mixture constantly with a spatula until it thickens. Remove from heat. Whisk in butter slowly. Spoon mixture into clean glass container & allow it to col with a piece of plastic wrap laid on the surface to prevent a skin from forming.

These orange curd macarons taste extremely great! My hubby came into the kitchen (I was busy washing up after baking) & showed me with both his thumbs up right after he ate one of my black beauties ;)

Give this a try.. you will fall in love with it ;)

Green Tea Cheesecake

I am using my new 20cm tart pan with removable base & green tea powder which I had bought in HK for this bake. This tart pan is really a best buy! Why? Because PH is selling this exact 20cm tart pan for $18+! But I got this in HK for just $5! ;)



Green Tea Cheesecake (Recipe adapted & modified from Anncoo Journal)

Ingredients
An 20cm tart base

Fillings:
250g Cream cheese
80g castor sugar
50g Whipping cream
4g Green Tea powder
2Tbsp Gelatine powder dissolved in 150g water
200g Whipped fresh cream
1 satchel Jasmine tea powder

Method:

1. Cut open the satchel & put the tea powder into the whipping cream. Add in green tea powder & warm for a few minutes. Set aside to infuse for around 10 mins & strained the mixture.

2.Beat cream cheese & sugar together. Slowly add in whipping mixture until smooth, then add in melted gelatine, mix well.

3. Lastly fold in whipped fresh cream with a spatula, fold well and pour onto tart.

4.Let it set in refrigerator for at least 4 hours.

5.Remove cheesecake from tart case, mix 1/2 Tbsp green tea powder with 1/2 Tbsp of icing sugar & dust on cake.




I'm submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from 'Noms I Must'.

Black Beauty Charcoal Bread

Yippee, I finally made my own Bamboo Charcoal Bread!

About a month ago, Jess (from Jess kitchen) & I went PH 'shopping' together & saw Bamboo Charcoal Powder, 250g selling @ $24+ & the staff there claimed that it is their smallest package. Huh? 250g is smallest package? Ridiculous, isn't it? I can't imagine how long it is going to last. I guess I gotta add the powder in all my bakes from now on before I can finish up the 250g! Even if jess & I were to share the powder, 125g seemed too much as well especially when most recipes only call for 1-2tsp of powder each time.

I mentioned this to Eelin (the batter baker) in msn previously about how badly Jess & I wanted the Charcoal Powder. I even joked to improvise our own by pounding those charcoal pills that we took for diarrhoea instead & add more sugar to the dough to 'camouflage' the unpleasant medicine taste. Then we will have an anti-diarrhoea bread instead! Woohoo! But, on a second thought, I reckoned whoever ate the bread will have their mouth stained as they chew on the bread! Hahaha ;P Opps!

Thus, one of my 'mission' is to hunt for smaller packages of charcoal powder in HK! I was glad to find them after searching a few baking shops. Without hesitation, I grabbed two packs off the shelves (one for Jess of coz!).

Bamboo Charcoal Powder packed in 20g each!

Charcoal Bread (recipe adapted & modified from Frozen wings by Lena)

Ingredients:
Bread flour 300g
Bread improver 3g
caster sugar 20g
instant yeast 1 1/4 tsp
milk 130ml
butter 20gm
Bamboo charcoal powder 1.5 tsp

Method:
1. Combine flour, sugar, bread improver, yeast & milk in a mixer & mix well till smooth dough is formed.
2. Add in butter till dough is smooth & shiny.
3. Divide dough into 2 portions. Add in the charcoal powder into one portion & mix till dough is even colour.
4. Shape both dough into round shapes. Divide each dough into 2 portions, so now altogether 2 portions of plain dough & 2 portions of charcoal dough.
7. Roll them out & shape them into rectangle
8. Stack the layers alternately, flatten the dough & roll them up tight.
9. Place in a lightly greased loaf tin & let proof for an hour .
10. Bake in a preheated oven @ 170C for 30 mins.

Do you like my black beauty like I do?