I baked this cake together with D, to give M as her birthday cake. The cake is moist, exactly likes what the name describe it (lembab means moist). We love it and so do others that had commented here.
Chocolate Lembab Cake
I baked this cake together with D, to give M as her birthday cake. The cake is moist, exactly likes what the name describe it (lembab means moist). We love it and so do others that had commented here.
Pandan Butter Cake
The original recipe from Aunty Yochana, which here I chose the one without ovallete and omitted the kaya. I never expected the cake a bit dense, maybe it's due to over folding, as I could still see lots of tiny lump flour in the final batter. Eventhough the cake a bit compact, but still nice to eat :)
Custard Cream Puff
'NCC Soes Week' is just another event organized by NCC members club. This time I can only made the simple puff, however, there are more varieties puff recipes can be found here. :)
Choux Paste: ( yields 10 nos )
70 g Butter
170 g Water
85 g Plain flour
1 egg, lightly beaten
Method for choux paste:
- Boil water and butter.
- Add flour and stir using hand whisk to form a smooth dough.
- Let dough cool to lukewarm, then add egg slowly until the consistency is right (batter should be smooth and slow flowing).
- Fill the mixture into piping bag and pipe it onto greased baking tray.
- Bake at 200 deg C until golden brown, about 20-25 mins.
Custard Cream Filling:
50 g Fresh cream (beat until stiff)
15 g Instant custard powder
40 g Fresh milk
Method for cream:
- Beat Instant custard powder and fresh milk until thick.
- Pour the mixture into fresh cream, stir till well mixed.
How to assemble:
- Cut the cream puffs but not cut through.
- Pipe some custard cream filling into the puffs
- Serve
Tiramisu
(updated by 18/07/2011)
Source : Kevin Chai – A Touch of Classic Baking
Sponge Fingers:
2 Egg whites
40 gr Caster sugar
1 Egg Yolk
45 gr Plain Flour
Method:
- Whisk egg whites and sugar until stiff, stir in egg yolk and fold in shifted flour until blended.
- Spoon batter into piping bag with round nozzle and pipe fingers on the greaseproof paper.
- Bake in preheated oven 160C for 15 mins, turn oven to 100C and continue bake for another 30 mins.
Yield : approx 18 pcs
Basic Ingredients:
2 slices 9 inch square chocolate sponge cake (can refer here)
8 sponge fingers or more
Coffee Syrup (mix well):
300 ml Hot water
4 Tbsp Caster sugar
1 Tbsp Coffee paste
Cheese Cream:
3 Tbsp Gelatine powder
3 Tbsp Hot water
250 gr Mascarpone cheese
250 gr Fresh cream (whipped)
250 gr Whipping cream (whipped)
30 ml Kahlua (liqueurs)
Grated chocolate (optional)
Method:
- Melt gelatine powder with hot water. Set aside.
- Beat Mascarpone cheese until smooth, then stir gelatine mixture into it, mix well.
- Fold in mixed creams and liqueurs.
Assembly:
- Place a slice of cake in the 9 inch tin, brush with coffee syrup. Pour in 1/3 of cheese cream.
- Dip sponge fingers into coffee syrup, arrange over cream. Sprinkle grated chocolate over fingers.
- Pour in the 1/3 cheese cream. Top with a slice of cake. Brush the remaining syrup over the cake, spread the remaining cheese cream on top. Cover with cling wrap and refrigerate at least 4 hours.
- Remove the chilled cake. Dust with cocoa powder or decorate as desired.
- Slice into squares.
Other pictures:
Hokkaido Chiffon Cupcakes
This recipe shared by Jane's Corner, which originally from Mr & Mrs. Zhou.
Chiffon Cupcake
Ingredients:
2 Egg yolks
Pinch of salt
20g Oil
20g Milk
½ tsp Vanilla essence
25g Cake flour
2 Egg Whites
50g Sugar (I reduced to 40g)
¼ tsp Cream of Tartar
Methods:
- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk, salt until creamy. Then add oil, milk and vanilla essence.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
- Pour ½ egg white mixture into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Bake it for 20 minutes or until cooked.
- Leave it cool.
Custard Cream Filling:
70g Fresh cream (beat until stiff)
15g Instant custard powder
40g Fresh milk
Method for cream:
- Beat Instant custard powder and fresh milk until thick.
- Pour the mixture into fresh cream, stir till well mixed.
How to assemble:
- Use a straw to make hole into the chiffon cupcake.
- Pipe custard cream filling into hole and stop piping as soon as you see cream excess out from the hole.
- Refrigerate it once done.
- Best serve when it is cold.
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