Tested & Tasted: August 2011

Egg Tarts with Puff Pastry

I still have leftover frozen puff pastry, making these tarts as I saw Sonia & Yummylittlecooks made it earlier. I like about this recipe since it was very simple & easy to make, and the taste was good too.

I am submitting this post to Aspiring Bakers #10 : Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink.

Source : Nasi Lemak Lover

Original recipe from Forbidden Garden

Ingredients - Egg custard filling :

240 gr Hot water

90 gr Coarse sugar

3 Eggs
¼ tsp Vanilla extract
¼ tsp White vinegar (I replaced with Rum)

16 pcs frozen medium cut square puff pastry, thawed

Method :
- Dissolve sugar in hot water, set aside to cool.
- Break eggs in a mixing bowl, lightly stir.
- Add in sugar syrup, vanilla extract and rum, lightly stir well to combine.
- Sift twice, set aside.
- Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in a 12 holes muffin pan.
- Pour egg custard filling in the puff pastry case, about 90% full.
- Bake at pre-heated oven at 180c for 35mins or till golden brown.
- Remove from oven and leave to cool.

Chocolate Meringue Cake

This is my second contribution for our recent POP Party. Actually, that's my last minute decision as I scared that I won't be enough time to do. Somemore, I failed on Kevin's chocolate sponge cake that night, then I re-baked using my chocolate swiss roll recipe with slightly changes on the sweetness. However, it all worth the effort :) cause I glad to hear the good reviews on this cake :))

Source : Kevin Chai – My favourite Dainty Desserts with modification

Chocolate Ganache – Ingredients: (PREPARE IN ADVANCE)
200 gr Fresh Cream
40 gr Butter
240 gr Chocolate (I used 70% dark)

Method:
- Bring cream and butter to the boil, remove from heat.
- Stir in chocolate until melted and smooth.
- Leave to cool or refrigerate until solidify.

Chocolate Sponge - Ingredients:
80 gr Boiling water
20 gr Cocoa Powder
20 gr Sugar

4 Egg yolks
15 gr Sugar
40 gr Oil
55 gr Cake four

3 Egg whites
40 gr Sugar

Method:
- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 40gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack
- Cut into halves.

Nut Meringue - Ingredients:
5 Egg whites (I used 4 (L) Egg Whites)
120 gr Caster sugar (I used 90 gr)
50 gr Ground almond
50 gr Chopped walnut (I toasted first, then chopped)
20 gr Bread flour

Method:
- Whisk Egg whites until soft peaks form, add in sugar.
- Continue beating until mixture become stiff peaks form.
- Fold in combined of nut and flour.
- Spread mixture into tray (12”x12”x1”) and bake in oven at 180C for 15-20 minutes
- Cut into halves.

Assembly:
- Spread chocolate ganache on top of the sponge. Place on meringue, continue layering until finished, and press lightly.
- Spread ganache over the top. Before it set up, use the knife to mark diagonal lines apart in both directions making a diamond pattern. Fridge until firm.
- Slice the cake, dust with cocoa powder and serve.

Green Tea Almond Blondies

I brought this at the last week gathering. I made this recipe twice, I just love the texture of the cake, which is soft, moist and not too sweet. However, both times, most of the chocolate chips sank to the bottom. So if you want to bake this, put the chocolate chips on top after pouring the batter to the pan, then your chips will just nice float to the middle :) If you are green tea lover you may give this a try :)

Source : Sajian Sedap

Ingredients:
75 gr Unsalted Butter (I used 60 gr)
1/4 tsp Salt
100 gr White cooking chocolate, chopped

2 Eggs
50 gr Sugar

50 gr Plain plour
½ Tbsp Green tea powder
1/4 tsp Baking powder
50 gr Ground almond

50 gr Chocolate chips

Toppings:
10 gr Almond slice for topping (optional)
10 gr Chocolate chips

Method:
- Using double boil method, melt the butter and salt. Then add white chocolate, stir together until melted and mixed. Leave it warm.
- Preheat your oven to 180C
- Beat the eggs and sugar until thick. While beating, pour the melted chocolate slowly and beat until mix well.
- Add in the shifted flour, green tea and baking powder, stir well. Add almond ground and choco chips, stir together well.
- Pour into 30x10x4 cm baking tin with greaseproof paper. Spread almond slice and chocolate chips on top of it.
- Bake it for 35 minutes.