Saturday, 25 October 2014

Chocolate Coated Marshmallow

I was asked at the very last minutes to prepare this for the charity sale.



And this is the original photo that caught the attention of the person who asked me to do it

Sunday, 19 October 2014

Almost Traditional English Fruit Cake

Almost? Indeed... almost traditional as I omitted few ingredients which included spices, brandy, candied fruits and only used 2 types of dried fruits I got in the pantry.

Almost Traditional English Fruit Cake

Ingredients:
250 g flour, sifted
120 g butter, softened
120 g sugar
2 large eggs
1 tbsp baking powder
200 g dried fruits (i used raisins and cranberries)
1 tsp vanilla extract

Preheat oven 160*C. Greased loaf pan.

In a mixing bowl of electric mixer, beat sugar and butter until light and fluffy. 
Add egg one at a time, beating well after each addition. 

Stir in sifted flour and baking powder and beat again in higher speed. Add the dried fruits and mix everything until combine.

Pour the mixture in the prepared pan and bake for 40 minutes or when skewer came out clean when inserted.




Truffles

What do you do when tou have some leftover of ganache?? Turn it into truffles of course..

Saturday, 18 October 2014

Kitkat and M&Ms Birthday Cake

What a wonderful feeling when I was asked by a friend to bake something for her daughter's birthday. I feel honored.

The cake was a simple chocolate cake Moelleux au Chocolat, chocolate ganache from Natacha's Kitchen and tons of mini Kitkat and M&Ms..

Hope the little girl will be happy to see this..


Wednesday, 15 October 2014

Pain au Raisin

Another french classic, using basic croissant dough from Anna Olson.


 
Pain au Raisin
 
Ingredients :
 
 
Preparation:
Roll the dough into a rectangle and spread the frangipane across the surface of the dough. Scatter evenly the raisin.
Roll the dough into a log and cut it crosswise. Arrange each slice on a lightly greased baking sheet with at least 2 inched between each pastry. Cover them loosely with plastic wrap and allow them to rise for about 2 hrs, or until they are doubled in size.
Preheat oven at 170*C.  Brush the egg wash across he surface of each pastry.
Bake the pastry for 15 minutes or until they are puffed and golden brown.
 
 
For Fillings (make ahead):
1 cup dried raisin, soaked and drained
 
Frangipane Cream:
1/2 cup almond meal
1/4 cup sugar
1 egg
3 tbsps butter, softened
3/4 tsp vanilla extract
1 tbsp flour
 
Using a food processor, combine all the ingredients until a smooth creamy paste is formed.
 
Keep aside until it ready for use.
 
Egg wash:
1 egg yolk
2 tbsps milk
 
 Whisk the egg and 2 tablespoons milk together to make an egg wash.
 
 
 
  

Sunday, 21 September 2014

Crying Tiger (Thai-style Grilled Steak with Dry Chili Dipping Sauce)

A friend of mine, Marion, keep on talking about this and make me wondering that this must be good for her to keep on repeating. After googling the name, i saw a lot of recipes, some called it Weeping Tiger and some called it Crying Tiger. Whatever name this dish is given, it is good and I will definitely making it again.

* I used peri-peri chili powder for the extra kick and next time I will sprinkle some toasted chopped peanut too.

The photo don't justify the taste though....
Crying Tiger Beef
(Thai-style Grilled Steak with Dry Chili Dipping Sauce)



Saturday, 30 August 2014

Croissant and Pain au Chocolat

Let me get rid of the spider web first...

Done..hope everybody doing fine, summer break almost over, 2 more days and school are open. Kids will be busy and so do us moms. How was your summer break? Hope as "interesting" as mine.

We were in Kuala Lumpur for Eid, not long, just 2 weeks. But enough to enjoyed our stay there. Celebrating Eid with family and friends, eat all the foods that we are craving, shopped the stuffs that need to buy, lazying around as needed. And we even had durian! I treasure those memories.



Pain au chocolat.... see those layers?? I can't believe I made this today for breakfast!!


As life are back on normal routine, the oven start to get busy again and I'm so proud to say that at last, I managed to prepare and baked a decent looking pains au chocolat for breakfast this morning. 

After watching Anna Olson's Bake Show, and how easy to do it, i feel the "urge" to try it. The last time I did it, it was such a catastrophic, very buttery mess, oozing out from every where, not a nice thing to see but taste good anyway.

The house were filled with butter smell this morning, hmmm, i love it. Thanks to Anna, she make recipes look easy, I think that's why I dare to re-do it this recipe, but maybe with a bit of alteration for next time. I should add more sugar. 


Croissant dough, final folding


DĂ©trempe:
(I have converted the measurement to gram)
437 g all purpose flour
236 g water, room temperature
118 g milk, room temperature
5 tbsp sugar (I will add more next time)
2 1/4 tsp instant dry yeast
1 1/4 tsp salt
28 g butter, room temperature

Buerrage:
283.5 g butter, room temperature

1 egg + 2 tbsp water for egg wash

Assembly

Method, please refer to Anna Olson Bake Show 



Note
1. Get a very good butter, it does make a different

2. I did few more folding and rolling instead of 2 times as Anna wrote on her page.

3. For Pain au Chocolat and Almond Croissants, Anna's Pains au Chocolat and get a very good dark or milk chocolate for this recipe



A big basket of happiness 
(Almond Croissant, Plain Croissant and Pain au Chocolat), 

Who can guess with this "simple" dough, you can get few delicious viennoiserie.