Lemon Curd Hokkaido Cupcakes

The pass two month I was so crazy making lemon curd after falling in love with some tangy and refreshing cakes. After making the lemon curd sponge cake, I was continue making another lemon curd Swiss roll then coming up with lemon curd chiffon cake and then lemon curd hokkaido cupcakes. What 's next? I think I should give it a break, so I come here to jot down my works., lemon curd hokkaido cupcakes.  Nothing complicated as I just using the same hokkaido cupcakes recipe as I normally stick on and the same lemon curd recipe I used in the previous Lemon Gateau. The hokkaido cupcakes is filled with lemon curd and whipped cream that make the cakes really refreshing.  

For the Hokkaido cupcakes

Ingredients

45g egg yolks

20g caster sugar

35g vegetable oil

45g full cream milk

60g plain flour

135g egg whites

40g caster sugar

200g whipping cream

Some lemon curd

For the Lemon Curd

4 large eggs

120g caster sugar

130g lemon juice 

2-3 lemon zest

90g Butter

Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken.  Add butter and stir for the final shining and silky consistency. Set aside to cool while preparing for the hokkaido cupcake.

Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left.In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam. 

Fold in the egg white mixture to the egg yolk mixture in three batches until well mix.Divide the mixture into each hokkaido cups about 80 to 90 percent full and bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 20 minutes then 140C for 15 minutes and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.

Whisk the whipping cream with a tablespoon caster sugar until stiff peak. Once the cupcakes completly cool down, pipe some lemon curd into the cupcakes then follow by the whipoed cream. Chill in the fridge and it is best serve cold.

Cakes Corner | HT | 12:56 AM No comments Read More

Mexican Bun

I still prefer my comfort recipe of 65C 度汤种面包 all this while or may be I am too lazy to try out others good recipe out there.  I was using another dough recipe on my coffee bun which is also same as Mexican bun but actually I found this water roux dough recipe is much suitable to go along with the buttery fillings and toppings. The dough hold its shape nicely and the soft texture is a winner.

The toppings turns sticky on the next day so I toast it in the oven at 190 C preheated oven for 6 minutes and it turn back to its crispness.

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.

Recipe for the 8 buns:

210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter



For the filling:

100g butter (softened)

1/4 teaspoon vanilla extract

35g brown sugar



For the topping:

50g butter

40g icing sugar

38g beaten eggs

1 teaspoon granulated coffee dissolve with 1 teaspoon water

pinch of cinnamon powder (optional)

50 plain flour

Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.

For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 8 portions and sit in the fridge until ready to use.

For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

Divide the dough into even size of 8 portions and shape it into smooth ball shape. Let is rest for 10 minutes.

Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly. Let it proof for 40 minutes cover with cling wrap to avoid dryness.  

Pipe out the coffee toppings on each buns and bake at preheated oven for 15 minutes. 

Bread Corner | HT | 11:37 PM No comments Read More

Vanilla Ice Cream

I always make this homemade vanilla ice cream available in my freezer for it is so important to serve with some dessert that we have it at home most of the time. For example lava cake, fruit crumble, soufflé, waffle, pancakes, chocolate fondue, banana boat dessert, ice blended drinks, brownies.... you name it! Not only that, having just a good scoop of this vanilla ice cream alone is so wonderful!

I had a five stars lava cake in the restaurant before but the vanilla ice cream at the side is so light and watery. I could taste the sweetness  only but without and flavour. It would be nice if the lava cake serve with a good dollop of vanilla ice cream.

I have been making different ice cream and this is the base of every ice cream. The important part is the ingredients and the best cooked custard. It produce a creamy, rich and smoorh  texture. This recipe is the best I have experienced so far and before I experiment a better one. I will stick on this recipe.  My family love it so much. Thumbs up!

Recipe modified from Cook with Jamie::

370ml whole milk

470mll cream

6 tablespoons caster sugar

2 vanilla pod, scored lengthways and seeds scraped out

6 large egg yolks

1 teaspoon vanilla bean paste

1 1/2 teaspoon cointreau

Miix the milk, 3 tablespoons of caster sugar and the vanilla pod and seeds together in a saucepan. Bring just to the boil, then remove from the heat and leave for a couple of minutes to cool slightly and allow the vanilla flavour to infuse. Discard the vanilla pod. 

In a large mixing bowl, whisk the egg yolks with the 3 remaining tablespoons of caster sugar until pale. Ladle a little of the hot milk mixture onto the eggs and whisk immediately. Continue to add the milk, a ladleful at a time, whisking each well before adding the next. Pour this mixture back into the warm saucepan and cook very gently for a few minutes, stirring constantly with a rubber spatula or wooden spoon until smooth and thicken. Strain the custard through a fine sieve and keep stirring to reduce the heat to avoid the egg cook any further. 

Once the custard slightly cool down, add the cream and vanilla bean paste and mix well. Lastly, add the cointreau if using. It is quite optional but I just like that little flavour inside the ice cream and  I also believe a bit of liqour helps the ice cream set smoothly in the freezer. Cling wrap the custard and chill in the fridge overnight before churning in the ice cream maker. Once the custard had churned,  transfer them to an ice cream container and keep in the freezer for few hours until set. Enjoy!

Ice Cream | HT | 11:48 PM No comments Read More

Lemon Gateau

I am falling in love with this lemon cake. It lightness and softness make me crave for more. The combination of soury lemon curd and a bit of fresh cream give a wonferful refreshing effect that you will not feel enough for it. I regret not to try it earlier. 

Recipe for the lemon curd: 

4 large eggs

120g caster sugar

130g lemon juice 

2-3 lemon zest

90g Butter

Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken.  Add butter and stir for the final shining and silky consistency. Set aside to cool while preparing for the sponge cake.

Recipe for an 8 inches sponge cake:

recipe adapted from Nasi Lemak Lover

83g butter (salted)

83g cake flour

5 egg yolks (A size)

92g milk

5 egg whites (A size)

83g caster sugar

10g corn starch

Method

1. Prepare a cake pan, don’t need to line paper.

2. Immediate separate cold eggs from fridge (easy to separate this way) into two mixing bowls. Set aside to return to room temperature.

3. Melt butter in a saucepan, once you see small bubbles, remove from heat.

4. Immediately add in flour, quickly stir to become batter (at this stage, the batter is thick. Also suggest to transfer this batter to another clean mixing bowl), then add in milk, mix well.

5. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.

6. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (in three batches) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)

7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.

8. Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.

9. Pour into cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins.

10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Assemble the cake:

Cut out three equal pieces of sponge cake horizontally. Whip up 300g of whipping cream with 1 tablespoon of icing sugar and 1 teaspoon vanilla. 

Place a piece of sponge cake on a plate or cake board. Spread some lemon curd on the cake follow by some whipped cream. Place another piece of sponge cake on the top and spread some lemon curd and whipping cream. Cover the last piece of sponge at the top then spread the whole cake with whipped cream. Freeze the cake until the cream harden then drizzle all the lemon curd on the cake evenly. 

Chill in the fridge. It is best serve cold from the fridge. Enjoy!

Cakes Corner | HT | 11:44 PM No comments Read More

Potato Bread

During the Easter I saw everyone was making hot cross bun and I was very much inspired by their good looking buns. So my hand started itchy for making some for myself. 

I have no time to go through any new recipes so I flipped through my old recipes which can be easy to make and produce soft texture.

This recipe I had chosen was a good choice as my boy and hubby love soft bun, it even stay soft until the 3rd day. Guess what, it can bit the tesco potato bun really.

After I made the hot cross buns, I was so encouraging to make another one but in loaf version. The texture is equally soft, my boy can just eat as it is without any jam.

There are a little difference of making this recipe into buns and in loaf. For buns, it can be simply rolled into balls whereas loaf version need to be rolled up in different shape and place in a bread tin to rise up before bake. I cover the bread tin with a lid to produce a square shape of bread toast. Another reason I cover it with lid is to get a compact texture result, just like massimo bread or even better because no bread improver or softener added. The potatoes help the dough produce soft fluffy texture.  To be frank, the dough is not easy to handle, it is quite sticky though. As for me, I oiled my hand to roll up in ball shape but for loaf version,  it would be better to floured your hand in shaping the dough.

Although this is a repeated recipe in my blog but I still like to share again as it is so good to share and also like to jot down here as my diary for reminding myself this good recipe can be used again and again no matter make them into any version either savory or sweet buns or big loaf of bread.



Recipe (makes 16 buns or one loaf):

(A)

220g bread flour

80g plain flour

30g caster sugar

1/2 teaspoon salt

140g cold water

4g yeast (1 teaspoon)

60g mashed potato

2 egg yolk



(B)

30g butter



(C)

40g butter (soften)

25g sugar powder

15g Plain flour



Mix ingredients (A) with a dough hook mixer at low speed follow by the mashed potato. Turn to medium speed continue kneading until it become a smooth dough. Add in the (B) unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. (the dough will slightly wet, I oiled my hand then...) place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes. For bread machine, I suggest to give extra 10 minutes in the kneading process.



To produce a loaf of bread:



Oil the hand a little, divide the dough into 3 equal pieces and roll to form 'ball' shapes. Cover with cling wrap and let it rest for 10 minutes.



Flatten each dough and roll out into a longish shape with a rolling pin (you may need a floured surface and floured rolling pin and a floured pair of hand at this stage). Roll up the dough like a swiss-roll. Put vertical shape and roll it out into longish shape then roll up again. Continue with the other two dough then place in the bread tin to rise for 30 minutes. Cover with lid to produce compact texture.



Bake at 210C preheated oven for 35 - 40 minutes.



For buns:



Divide the dough into 16 portions and with oiled  hand round them into small balls. Let them rest for 10 minutes. Mix up all ingredients (C) and put in a piping bag. Let the dough rest for another 25 minutes.



Egg wash the dough and squeeze the mixtutre on top of each buns. Bake  at 190'c preheated oven for 25 minutes until golden brown. Enjoy!

Bread Corner | HT | 11:45 PM No comments Read More

Mango Chocolate Mousse Cake

If I'm not mistaken, I made this cake for a little boy six years ago which I think he has no longer a little boy now but a big and tall teenager. Lately, my cell group had an April babies birthday celebrations and I would like to give this recipe a try again after so many years. 

I always very particular with mousse cake as I don't like it to be set too firm like jelly or not able to set after unmold from the cake tin. So using the right amount of gelatin is quite crucial. I want the texture to be just right soft that melt in the mouth naturally but set nicely. Choosing the right gelatin also very particular for me too as gelatin powder and gelatin leaves is different. I always go for gelatin leaves as it is adour free and I feel the mousse texture is nicer. Unfortunately,  during half way of the mousse making process, I found out I had not enough gelatin leaf. So I had no choice to add some gelatin powder that was after a quick browse from the Internet to get a right conversion of gelatin leaves to powder. I really cannot afford to fail this attempt as it is a birthday cake that going to serve many people. With that little guts of me by using two types of gelatins,  I pray that the cake will set nicely. 

Finally, I got the feed back for the mousse that set really nicely like no gelatin was added. It's melted in the mouth naturally unlike jelly. Oh! My heart feel settled after hearing that and  quickly had a mouthful of the cake. I'm very pleased with the result. As for me, I always reduce gelatin from any recipes that I follow to feed my taste bud but really need some guts to do it.

Recipe for a 9 inches spring form cake tin lined with transparent dessert paper around inside of the cake tin. 

Prepare an 8 inches cocoa sponge cake and divide into three pieces. You will need two pieces only. 

Follow the recipe of 8 inches.Cocoa Sponge Cake

Recipe for the chocolate mousse: 30g egg yolks / 45g sugar / 120ml melted butter / 225g dark chocolate (melted) / 375ml whipped cream

Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.

Add the melted dark chocolate to the egg yolk mixture, mix until well combine.

Fold in the whipped cream into the chocolate mixture.

Place one piece of cake at the bottom of a cake mould. I brush some coointeau on the cake but you can ignore this, then fill in the chocolate mousse. Place in the fridge to set while preparing the mango mousse.

Recipe for the mango mousse: 300ml mango puree / 100g sugar / 30ml lemon juice / 4 1/2 pieces gelatin leaves/ 450ml whipped cream

Put the gelatines into a bowl of cold water. Wait until it soften.

In another sauce pan, warm the mango puree and sugar until the sugar dissolved. Mix in the lemon juice.

Drain the gelatins and add into the warm mango puree.

Wait until the mango puree cool down, fold in the whipped cream.

Add another layer of chocolate sponge on top of the mousse then add the mango mousse.

Refrigerate for at least 8 hours or best overnight. 

For the topping, warm 120g mango puree with 1 tablespoon caster sugar and 1 tablespoon of lemon juice. 

Dissolve 1/2 teasppon corn flour with 1 teaspoon water then add into the warm mango puree. 

Layer on top of the cake once the mixture completely cool down. Garnish with some mango cubes and mint leaves. Unmold the spring form cake tin and take off the transparent dessert paper.

Slice the cake with a hot knife and mission complete. Enjoy!

Cakes Corner | HT | 12:40 AM No comments Read More

Fun with fondue pot

I have just realised this little pot is actually  a really fun thing to play with especially for the weekend where everyone is relaxing at home or friends coming over for chit chat. It was such a waste I have been keeping few of them in my storeroom for  years until lately my son remind me he loves to blow candles. With this particular reason I have a reason for him to sit down and finish his meal with me and then he  is allowed to blow the fondue candle. It works! 

The first fondue I made is dessert fondue which serve along with my son's favorites fruits. Then the second is savoury cheese fondue serve with some vegetables. I personally like to dip the green apple with cheese, somehow I find the taste goes very well together. Nowadays,  playing with the fondue pot is something very special for my son, my hubby and me too! We are looking forward to have it every weekend, crazy us! Someone even request for curry fondue, isn't it crazy?

I discovered two quite nice and simple to made recipes for chocolate fondue and cheese fondue. Before I discover a better one, I will stick on this two recipes.

Chocolate Fondue:

I used half of the following ingredients for a small family like us.



3/4 cup heavy cream

8 ounces dark chocolate, finely chopped

1 tablespoon unsalted butter

3 to 4 tablespoons liqueur, such as chocolate (Godiva), hazelnut (Frangelico), almond (amaretto), orange (Grand Marnier), or coffee (Kahlúa)

Some favorites choices of fruits such as banana,  strawberry,  raspberry,  grapes, breadsticks etc.

Place the cream in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low, add the chocolate, and whisk until smooth.

Remove from the heat and whisk in the butter until smooth. Whisk in the liqueur until incorporated and smooth.

Transfer to a fondue pot and serve with desired dippers.

Cheddar cheese fondue:

The following ingredients for serving 4 to 6 person. I used half of the ingredients for a small family like us.

2 cups milk

1 tablespoon soy sauce

2 teaspoons ground dry mustard

1 clove garlic, peeled and crushed

3 tablespoons all-purpose flour

6 cups shredded Cheddar cheese

some favorite choices of vegetables, garlic bread, tortilla chips etc.



Place a medium saucepan over medium heat, mix together milk, soy sauce, crusted garlic and mustard. In another bowl coat the  cheddar cheese with flour. Then add into the warm mixture. Cook stirring frequently, until melted, about 10 minutes.

Season with salt and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.

Transfer mixture to a double boiler or fondue pot to keep warm while serving.

Craving Corner | HT | 12:40 AM No comments Read More