June | 2016 | Jeannietay's Blog

Archive for June, 2016

Vanilla swissroll

June 30, 2016 at 4:23 am · Filed under Anything about food, cakes, chiffon/sponge, Swiss Rolls ·Tagged Bake, cakes, castor sugar, chiffon/sponge, egg, milk, swissroll, vanilla

Miki Mak’s recipe from her blog, Miki’s Food Archives

My modifications in pink:

(A)

4 Egg Yolk (I used 65g eggs)
33g (35g Corn Oil)
40ml Fresh Milk
1/2 tsp (1 tsp) Vanilla Extract
67g (70g) Cake Flour

(B)

4 Egg Whites
80g (70g) Castor Sugar

Whipped cream for filling (topping cream with cocoa powder)

Method:

Preheat oven 180’C. (Smeg oven preheated to 160C middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined baking tray (28cm/ 11″ x 35cm/ 14″)(I bake in a 11″ x 9″ tray and balance batter in 2 paper cups). Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 13-15 minutes (Using Smeg oven, I bake at 160C for 30 minutes) Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with the parchment paper and allow to cool completely before unroll the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

There’s a video in Miki’s blog showing how to roll the warm cake, so do visit her blog to have a look.

Hokkaido Cupcakes

June 30, 2016 at 2:11 am · Filed under Anything about food, cakes, chiffon/sponge, Muffins/Cupcakes ·Tagged Bake, castor sugar, chiffon/sponge, egg, milk, vanilla

Hokkaido Cupcakes

Ingredients:
80g Fresh milk
60g Corn Oil or other vegetable oil
100g Cake flour
1 tsp Vanilla extract
5 Egg yolks (weight of eggs about 65g with shell)

5 Egg Whites
70g Sugar

Method :
1. Preheat oven to 125C.
2. Combine egg yolks, vanilla extract and beat lightly. Set aside.
3. Heat oil in a saucepan until about 70C degree, then add all the sifted flour and cook through. Transfer to a mixing bowl and add in milk, whisk to combine and then slowly add the egg mixture bit by bit, stirring with a spatula or whisk until smooth. Set aside.
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add sugar and beat to firm glossy peaks.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared paper liners right up to 95% full and tapping gently to level, and bake on middle level of oven for 20 minutes at 125C then increase temperature to 150C for another 10 minutes or until golden brown.
6. Remove baked cupcakes from oven and tap each cupcakes on the table to release hot steam. I was told this could minimize shrinkage.
Cool completely before piping in filling and decorate.

(Smeg Oven)

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Yuzu Souffle Cheese Cake

June 26, 2016 at 1:58 pm · Filed under Anything about food, cakes, cheese, chiffon/sponge ·Tagged Bake, butter, cakes, castor sugar, cheese, chiffon/sponge, egg, milk

Recipe adapted from here

Ingredients:

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade B)
75g milk + 50g Yuzu drink mixture – blend together
1 teaspoon lemon juice
1/4 tsp salt
75g cake flour
35g corn flour

5 egg whites
110g caster sugar
1/2 teaspoon lemon juice

Method:
1. Line the base and grease the sides of an 8″ round pan.
2. Sieve together cake flour, corn flour and set aside.
3. Melt cream cheese, salt and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the milk to temper.
4. Add the egg yolks and whisk to combine.
5. Add lemon juice and whisk again.
6. Finally add the sifted flours, whisk the batter gently until fully incorporated. Set aside.
7. In a clean, dry mixing bowl, beat egg whites until frothy and foamy, add cream of tartar and continue to beat until foamy before gradually add sugar and beat to soft peaks.
8. Add the meringue to the cream cheese mixture in 3 separate additions until the batter is even and no streaks of white is visible.
9. Pour batter into the prepared cake pan. Run a chopstick or skewer around the batter to remove big bubbles. Shake the pan lightly from side to side to level up the top.
10. Place cake pan in a baking tray filled with hot water and bake on lowest rack at 150C for 60-70 minutes. Remove the water pan, reduce the temperature to 100C and continue to bake for another 10 minutes.
11. Unmould the cake immediately and peel off the parchment paper on the side of the cake. Then invert the cake and peel of the base liner and reinvert back on to a rack to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.

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Strawberry jelly cheesecake

June 26, 2016 at 5:06 am · Filed under Anything about food, cheese ·Tagged castor sugar, cheese, Jello

Strawberry jelly cake shared by YeoSH (FB group member)

8″ sq pan
170g digestive biscuit
85g butter

250g cream cheese
70g (1/3 cup) sugar
juice from half a lemon (optional)
1 tsp vanilla essence
2 tsp gelatin
150 ml hot water

90g strawberry flavor crystal jelly
180ml hot water
220ml cold water
Strawberries for decoration

Instructions:

1. Melt butter in microwave or use a double boiler method. Set aside.
2. Crush digestive biscuits until fine.
3. Add in the cooled melted butter into crushed biscuits.
4. Stir to mix thoroughly then transfer into pan and press biscuit firmly to the bottom of tray. Keep in freezer to chill while you prepare the next step.
6. Prepare yr strawberries, cut the top to make it look like heart shape.

Cheese layer:

1.Put the cream cheese in mixer then put in sugar n vanilla essence n mixed till smooth
2. Dissolve gelatin with 150ml hot water stir till dissolved put aside to cool.
3. Pour in gelatine solution and lemon juice, if using, into cream cheese mixture. Mixed in well.
4. Pour the mixture onto the biscuits layer and arrange the heart shape strawberries on top. (Note: I put it into the freezer for a few minutes before placing the strawberries on top to prevent it sinking to the bottom.)
5. Cool it in the fridge for at least 4 hours.

Jelly layer:

Add 180ml of hot water into the jelly mixture and stir until fully dissolved before adding 120ml cold water and stir to combine.
Add in jelly on top of cheese layer and put the cake into the fridge to set before slicing.

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Oreo Cheese Cake

June 23, 2016 at 12:53 am · Filed under Anything about food, cakes, cheese ·Tagged butter, castor sugar, cheese, yoghurt

Oreo Cheese Cake – no bake type
Adapted from The Baking Biatch

Ingredients:

Crust:
200g oreo biscuits (without the cream)- crushed fine
100g melted butter
30g sugar

Method: Mix all the above together until blended. Place a cake ring adjusted to 8 or 9″ diameter and place on a cake board. Pour the mixture into the ring and press until level and compact. Chill while you prepare the next step.

Filling:
320g Cream cheese, softened
320g Plain yoghurt
95g sugar
2.5 tablespoons of gelatin (I would reduce to 2 tablespoons next time)
130ml hot water

50g of crushed oreo (without cream)

Method:

1. Bloom gelatin in the hot water then microwave for 1 minute until fully dissolved. Let it cool to room temperature.
2. In the stand mixer with balloon whisk, beat the cream cheese and sugar until fluffy. Add the cooled gelatin with the mixer running on low until well combined. Scrap down and mix again for few seconds until well combined.
3. Add yoghurt and beat to incorporate.
4. Stop the machine, switch to a spatula and add the crushed oreo. Mix well. Take out the chilled crust from the freezer and pour in the cheese mixture. Level the top and arrange oreo around the cake. Freeze for 1-2 hours before removing the ring and transfer cake to the fridge. Chill over night before cutting.

No idea how it tastes like because this is for my son’s friend

Below is another recipe without Gelatin shared by another FB member, Diana Wu:

This is her recipe and written by her without any changes, I have not tried it; judging from the ingredients used, I would say it will be delicious! Thank you Diana!

Ingredients:

10 pkt oreo w/o the cream for bottom (crushed).
2 pkts crushed oreo w/o cream for topping.
3pkts chopped & crush oreo w/o cream for mixing into mixture.
680g cream cheese(room temperature).
260g thickened cream(chilled)
1 tsp vanilla essence.
1/2 cup sugar.
3 tbsp melted butter.

Combine Oreo crumbs with melted butter and press into the bottom of springform pan. Set in refrigerator to firm.

Whip the thickened cream until it doubled in size and refrigerate.

Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined and gently stir in Cool Whipped cream.

Add Oreo crumbs and chopped Oreos and gently mix until well combined then pour filling into springform pan and smooth the top and topped with additional Oreo crumbs

Refrigerate for about 4 hours or overnight.

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Chocolate Nutella Chiffon

June 23, 2016 at 12:22 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged Bake, baking powder, cakes, castor sugar, chiffon/sponge, chocolate, egg, nutella

Chocolate Nutella Chiffon
Adapted from Anncoo Journal

Ingredients:

85g Hot Water
40g Valrhona Cocoa powder
1.5 tbsp Nutella
1 tsp Vanilla extract

5 Egg yolks (65g)
1/2 tsp Salt
65g Canola oil
65g Fresh milk

110g Plain flour
15g Corn flour
1 tsp Clabber Girl Double Action Baking Powder

5 Egg whites
110g Castor sugar
1/2 tsp Cream of tartar

Ganache:
125ml whipping cream
150g semi sweet dark chocolate chips
1 tablespoon butter

Did a firmer ganache using 200g chocolate to 100g of cream, cool to warm then apply to cover whole cake. Chill a few minutes then warm up balance ganache and pour on the top to do the drips.

Method:

1.Mix cocoa powder with hot water, then add in Nutella and mix until smooth. Set aside.
2.In a separate bowl mix egg yolks, vanilla, salt, oil and milk until blended. Add in the cocoa mixture and whisk until well combined.
3. Sift both the flours and baking powder together into the yolk mixture and mix until smooth. Set aside.
4. Beat egg whites with medium speed until foamy before adding cream of tartar. Continue to beat while gradually add in castor sugar and continue to beat until firm peak. Reduce mixer speed to lowest and continue to beat a minute.
5.Gently fold the meringue in 3 portions, into egg yolk batter until well blended.
6.Pour batter evenly into a bottom lined and greased 8″ pan and bake in a hot water bath at 170C for 30 minutes then reduce to 150C for another hour or until cooked. Temperature and timing is given as a guide only, adjust according to your own oven.
7. Once baked, remove from oven and wait till cake has pulled away from the side of the pan before unmoulding.
8. While cake is cooling, prepare ganache by heating up the whipping cream to almost boiling then pour over the chocolate. Let it stand for a minute before stirring until smooth. Add butter for the shine and let it cooled to room temperature before using.

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Pandan Sponge Cake using Chiffon Recipe (cooked dough)

June 21, 2016 at 2:00 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged Bake, baking powder, chiffon/sponge, coconut milk, egg whites, egg yolk, Pandan

7Sept2016

Pandan Sponge Cake using Chiffon (Cooked dough) recipe adapted from Ennety’s Orange Chiffon

Ingredients:

160g Cake flour
1.5 tsp Clabbergirl double acting baking powder (or 2 tsp baking powder)
105g oil
120g pandan juice
30g santan (coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
150g sugar

Utensil: 8 x 3″ round normal pan, line bottom and grease side

Cooking dough

Add pandan/coconut milk

after add yolks

Fold in meringue

Transfer to pan

Unmould when the cake pulls away from side

Method:

1. Preheat oven to 170C.
2. Combine Pandan juice and coconut milk. Set aside.
3. Heat oil in a saucepan, using low heat to 70C then add all the sifted flour/baking powder (mix the salt into the flour)and cook through. Mixture will be smooth and thick at this stage. Transfer to a mixing bowl and add the pandan/coconut milk mixture and mix until blended. Next, slowly add the egg yolk mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath for 90 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely before slicing.

Notes: used Elba oven baked at 170C (no fan)/30 minutes, 150C/60 minutes. Remove water bath and put back to bake at 100C for 10 minutes.