Choux Pastry with craquelin


Host : @anysuprianto

Recipe : Choux Book – Hannah Miles

Choux - Ingredients:
65 gr Plain Flour ( Used High Protein/Bread flour to get a firm result )
50 gr Butter, cut into cubes
150 ml water 
1 tsp Caster sugar
a pinch of salt
2 Eggs ( approx. 100 gr)

Method:
1. Shift the flour twice to remove any lumps
2. Heat a butter in a saucepan with milk & water, sugar and salt until the butter is melted. As soon as butter is melted remove the pan from the heat (don't let it boil too long as the batter will turn out dry)
3. Quickly shoot the sifted flour in all at one go. Stir the mixture very hard with a wooden spoon or whisk until the dough forms a ball and no longer sticks to the sides of the pan. You may notice the dough seems wet, not to worry after few minutes the flour absorbs the water. Pour in to separate bowl to cool down +/- about 5 minutes.
4. Preheat the oven to 200C
5. Whisk the eggs in a separate bowl and beat a small amount at a time into the pastry using a wooden spoon or a balloon whisk, beat until well incorporated.
6. Pour in to the piping bag with the nozzle as preference.
7. Bake for 20-25 mins. 
 
** Don't try to open your oven door if your choux is not ready/golden brown or until the batter form
** Make sure bake in grease paper or normal baking paper/muffin tray grease with butter
 
Yield : 12 pcs

Cream Pastry with modification
1 egg yolk
12 gr corn flour
30 gr Caster sugar
a pinch of salt
125 ml milk
10 gr butter
1/2 tsp Vanilla extract 

100gr Whipping Cream
 
Method:
1. Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.
2. Place the cream and the milk in a saucepan and bring to boil.
3. Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring. Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.
4. Whip the cream until stiff, then add in the cooling cream pastry, whip until incorporated.
5. Chill in the refrigerator until needed.
Note : Separate the cream pastry, and pipe it only when are ready to be served.

 
 
Craquelin - Recipe : Sonia-Nasi Lemak Lover

50 gr Butter
50 gr Brown sugar
60 gr All purpose Flour, sifted

Method:
- Beat butter and sugar till light and creamy, add in sifted flour, mix to combine.
- Keep the fridge to harden.
- Place dough in between two sheets, roll thinly
- Cut into small square and place on top of the choux pastry (see above picture)

Rainbow Legit and Lapis Surabaya


Thanks for Alice - ILove.ICook.IBake for the inspiration, please see her version here. :)
Here are my combination Lapis Legit and Lapis Surabaya Cake. 

Lapis Legit - Half recipe from what I normally baked

Ingredients:
A.
100 gr Butter
75 gr Margarine
1 tbsp Condense milk
1 tbsp Rum

B.
12 Egg yolks
2 Egg white
85 gm. Caster sugar

C.
25 gr Plain flour
5 gr Milk powder

Colouring (optional)

Method:
- Preheat 200C
- Cream butter till creamy and pale in colour. Add in condense milk and rum, mix well.
- Whisk ‘B’ until thick & double in volume, then add ‘A’, whisk until mix well.
- Fold in ‘C’, mix well using spatula.
- Prepare 8 inch (20x20cm) tray, lined at the bottom.
- Bake the first layer with top-bottom heat.
- Then bake the next layer until the last layer using top heat. Try to bake it each layer not more than 5 minutes or else, the cake will turn hard.
- Use back spoon to press lightly to flatten each layer while you mixed the batter into the tray.


Lapis Surabaya  -  recipe from NCC (Natural Cooking Club)

Ingredients : One  recipe : yields  2 layers
20 egg yolks
200 g sugar
250g butter, beat till soft and white
100g plain flour

Method:
- Beat egg yolks and sugar till ribbon stage. Off mixer
- Add in beaten butter and fold in using rubber spatula
- Fold in sifted flour, also using rubber spatula
- Divide batter into two, and pour on two 20cm square pan and bake in preheated oven of 180C for 25 minutes or till the tester skewer comes out clean
- Remove from oven, let cool for 5 minutes in the pan before transferring to cooling rack

Assembling:
Put the lapis legit cake in between two layers of Lapis Surabaya and spread with your favourite jam or buttercream. Cut the sides for presentation


Leopard Butter Cake


Host : @juw1t4_ling

Recipe : @charlie_ynj with modification

Ingredients:
8 Egg yolks
4 Egg whites
250 gr Butter
175 gr Plain Flour
225 gr Caster sugar (original 275gr)

Cocoa paste: 15 gr Cocoa powder + 30 gr Hot water

Method:
- Preheat oven at 160C. Lightly grease the base of a 8" square or round cake pan and line the bottom of the pan with parchment paper.
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time, beating well after each addition.
- Fold in the flour mixture in 2 or 3 batches.
- In a separate bowl, whisk the egg whites until stiff peak. Fold white eggs mixture  partially into butter batter, Do not over fold or the egg will deflate.
- If you would like to make leopard effect, get 1/3 portions of the batter. After that divide into 2 portions, (Lighter version) 2/3 mix with ½ portion of cocoa paste and  (Darker version) 1/3 mix with ½ portion of the cocoa powder mixture, fill in to the piping bag.
- To make the leopard pattern : Put the plain batter as the base, then pipe the dark brown batter and make it lines around the baking pan, take your light brown batter and pipe on the top of the dark brown batter lines. Pipe dark brown batter again on top of you light brown batter, finally cover with the plain batter, and continue to the pattern.
- Bake for 45-50 mins or until a skewer inserted in the center of the cake turns out clean. (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)
 - Remove cake from oven and let it cool for 5-10 minutes before inverting onto a cooling rack.


Very good tutorial video, credit to : CookiesCupcakesandCardio:



Cendol Gula Melaka Chiffon Cake


Ingredients :

Gula Melaka syrup:
45 gr Gula Melaka, chopped
30 gr coconut milk
2 pandan leaves

Gula Melaka Batter:
3 Egg yolks
45 gr Gula Melaka Syrup
30 gr Oil
20 gr Water
60 gr Cake Flour 
1/4 tsp Baking Powder

Pandan Batter:
3 Egg yolks
45 gr Sugar
10 gr Oil
20 gr Pandan juice
40 gr Coconut milk
60 gr Cake Flour
1/4 tsp Baking Powder
one drop of pandan paste

Cendol 100 gr, drained and coated by sprinkle a bit flour

Egg White Foam:
6 Egg whites
¼ tsp Cream of tartar
50 gr Sugar


Method:
- Preheat oven to 160C.
- Gula melaka syrup : cook the ingredients until gula melaka melted and well incorporated, throw away the pandan leaves. set to cool
- Pandan batter : whisk egg yolks and sugar until well incorporated, add oil, pandan juice and coconut milk, mix until well blended. Fold in the flour + BP. Set aside.
- Gula melaka batter : whisk egg yolks and sugar syrup until well incorporated, add oil and water, mix until well blended. Fold in the flour + BP. Set aside.
- Egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peak form.
- Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.
- Pour the coated cendol to the pandan batter. 
- Start by pouring the pandan cendol batter mixture into ungreased 22-23cm tube pan, then continue with the gula melaka batter.
- Bake in for 40-50 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

Mocca Nougat Cake



Source : Camelia@home via IG @imeliciouz1085
Recipe by Lanny S (Cake Populer ala Singapura) 

Ingredients Nougat:
200 gr Sugar (I used 180 gr, but can reduced to 150 gr)**
200 gr Nuts, toasted, coarsely chopped ^^

Ingredients 
Cake A: 
8 no Egg yolks 
50 gr Caster sugar 
100 gr Fresh milk
100 gr Oil 

150 gr Cake flour
1/2 tsp Baking powder 

Cake B:
250 gr (I used 8 no Egg whites)
100 gr Caster Sugar 
1/2 sdt Cream of tar-tar 
1/2 sdt Salt (I omitted)

Your favourite Buttercream : 250 gr + 1 Tbsp mocca paste

Method : 
- Prepare Nougat in advance : Heat the sugar using medium fire, let it turn brownish or caramel, then pour in chopped nuts. Turn off fire and keep stirring until well incorporated, pour in to the baking paper and let it thinly laid on top of the big tray. Let it cool and grind it to nougat.
- Cake :
- Preheat oven to 170C
- Lightly whisk egg yolk with sugar.
- Add in corn oil, milk and vanilla, stir to combine.
- Add in cake flour, mix well, set aside.
- Beat egg white & cream of tartar until foamy, then gradually add in sugar, beat till stiff peaks.
- Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light. Fold the balance of egg white mixture into egg yolk mixture, combine well.
- Pour batter into 4pcs 6 inch pan, bake for 15-20 mins or until cook

Assembly :
- Design your cakes layered with mocca buttercream and nougat.



Notes :
** You may replaced sugar by substitute half of sugar to honey
^^ I am using fine nuts, in result my nougat very fine.
- You may bake the recipe in half and yield 3 layers 6 inch cake



Marble Butter Cake


Ingredients:
275 gr  Butter
5 Egg yolks ( approx. 90 gr )
150 gr  Castor sugar 
250 gr Cake flour
1 tsp Baking Powder
1 tsp Vanilla extract
60 gr Fresh milk
  
5 Egg white ( approx. 200 gr )
60 gr Sugar

for Marble effect
1 Tbsp Cocoa powder + 1 Tbsp Hot water

Methods:
- Preheat oven at 160 C. Lightly grease the base of a 8" square or round cake pan.
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time, beating well after each addition. Add vanilla extract.
- Fold in the flour mixture and milk in 2 or 3 batches.
- In a separate bowl, whisk the egg whites until foamy. Gradually add the 60 gr of sugar and whisk until stiff peak.
- Fold 1/3 white eggs mixture into butter batter, slowly pour the rest of the egg whites until well-blended, then  Do not over fold or the egg will deflate.
- If you would like to make marble effect, get 1 small portions of the batter and mix with the cocoa powder mixture. 
- Pour the base of 8" greased pan with the plain batter, then pour alternately with chocolate and plain batter in the middle part of the cake, cover with the rest of plain batter. Swirl it using chopstick or fork.
- Bake for 60 mins or until a skewer inserted in the center of the cake turns out clean. (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)
 - Remove cake from oven and let it cool for 5 minutes before inverting (pan still intact) onto a cooling rack. 



Classic Sponge Cake II


Source : IG @chenniezhang

Ingredients : (try to use XL egg)
5 no Egg yolks 
2 no Egg whites 
65 gr Caster sugar 
50 gr Plain Flour
8 gr Corn Flour
8 gr Milk powder
1/2 tsp Vanilla extract
75 gr Butter, melted

Method :
- Preheat oven 160-170 C
- Beat eggs and sugar until thick or ribbon stage
- Add vanilla, mix well
- Fold in flour + corn flour + milk powder and butter partially into 2 times
- Pour in to 20 inch square pan and bake 20-30 mins or until cook.
- Let it cool and spread with your favourite buttercream and sprinkle chocolate rice (optional).