Saturday, 15 December 2018

Christmas Jelly Cake

Last year, just before Christmas, my mom had a bad fall and I really had no mood to do anything fancy. 

I remembered I brought this cake to a gathering and had received good review on this Christmas Jelly Cake.  Though the process is long, this recipe gives you time to do things in between.

Though the steps seem never ending but it is not as intimidating as you think.  In fact, it is rather easy.

I did a few tries and had improved on the texture to our preference as well as the brand of milk we used.



What you need:

Biscuit base:

200g digestive biscuit
80g unsalted butter, melted 

1st layer

2½ tsp gelatine powder
¼ cup water
200g condensed milk (milkmaid)
200g water
1 tbsp lemon juice

2nd layer

1 jelly crystal (green)
1 tsp gelatine powder
200g boiling water
150g cold water

3rd layer

2½ tsp gelatine powder
¼ cup water

200g condensed milk (milkmaid)
200g water
1 tbs lemon juice

4th layer

1 packet jelly crystal (red)
1 tsp gelatine powder
200g boiling water

150g cold water

Method:

Base
Lined a springform pan with cling wrap.  Extend all the way to the top and overhanging.  Set aside. 

Blend biscuits in a food processor until fine. 

Add the melted butter and mix until well combined.

Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge to set.


1st layer – milk

In a small cup, combine gelatine with water and let it sit until it bloom.

In a pot of boiling water, set the gelatine over it and stir to dissolve completely.

In another pot, combined condensed milk and water.  On low heat, stir condense milk and water until it is fully combined.

Remove heat and add in lemon juice.

Add in dissolved gelatine and stir to fully combined.

Pour the mixture over the prepared base and chill until set

2nd layer - green

In a small pot bring a 1 cup of water to boil, stir in the green jelly crystal and gelatine until dissolved. 

Add in 100ml cold water and stir.

Slowly pour into the 1st milk layer and chill until set.

3rd layer  - milk

In a small cup, combine gelatine with water and let it sit until it bloom.

In a pot of boiling water, set the gelatine over it and stir to dissolve completely.

In another pot, combined condensed milk and water.  On low heat, stir condense milk and water until it is fully combined.

Remove heat and add in lemon juice.

Add in dissolved gelatine and stir to fully combined.

Pour the mixture over the prepared base and chill until set

4th layer – red

In a small pot bring a 1 cup of water to boil, stir in the red jelly crystal and gelatine until dissolved. 

Add in 100ml cold water and stir.

Slowly pour into the 1st milk layer and chill until set.


Let it set completely – prefer 8 hours before serving.



Enjoy!

Thursday, 22 November 2018

Buttermilk Scone

I bought a pack of buttermilk as I wanted to attempt a little project.  Since that only requires a small amount of buttermilk, I shall use the rest for this Buttermilk Scones.


Findings: The texture is soft and fluffy but it lacks that buttery taste that I enjoyed.  So I will need to modify this recipe.

What you need:

250g plain flour
1 tbsp baking powder
1 tsp salt
¼ tsp baking soda
90g cold butter
1 cup cold buttermilk

Method:

Sift plain flour, baking powder, baking soda and salt and chill it for 10 mins.

Pour flour mixture onto a clean counter top.

Cut in the butter and crumb like.

Make a well and slowly add in the cold buttermilk.

Incorporate the flour mixture and milk until the dough comes together.

Pat it to 2" thick and fold into half.  Repeat 4 times.

Pat into 1" and cut to desired shape.

Place on baking sheet.

Bake for 230°C for 12 mins.


Enjoy!

Monday, 19 November 2018

Pandan Sponge Cake

My sugi and pandan plants are growing at an alarming rate and I needed to prune it back.  Since I have a batch of homemade pandan extract and I needed to bake for a charity event, so I try this Pandan Sponge Cake.


Learnings: I baked this without water bath method and in 2 X 6" cake tins as the organiser requested for us to cut into small serving size. 

It needed 15 mins at 130°C and then slowly up to 150°C for another 10 mins.  Am happy that it brown nicely.

Initial bake, I used butter but hub feels the one with the coconut oil has a stronger fragrance.

The texture is also soft and cottony with a nice hint of coconut taste.  Maybe next time, I will change the milk to coconut milk.

Note to self: For this event, I used 4 times the recipe.

Thanks CS for sharing this great recipe.

Adapted

What you need:

100g cake flour
5 egg yolk (approx 65g each)
10g pandan juice (homemade)
70g milk
40g butter (I used coconut oil)
1 tsp vanilla essence

5 egg whites
100g sugar

Method:

Preheated oven of 150°C.  Prepare 7" round tin in water-bath. (I dry baked)

Sift cake flour.  Set aside.

Warm up pandan juice, milk and butter to lukewarm.

Add in cake flour and mix well.

Add in egg yolk one by one and whisk well.

Add in vanilla paste and blend well.

In a clean bowl, whisk egg whites until foamy, drizzle in sugar slowly while beating until soft peak.

Fold 1/3 of the meringue to the egg yolk batter and fold in the remaining meringue.

Bake for 40 mins. Remove the water-bath and continue to bake for another 30 mins.  (I have modified the baking time as above)


Enjoy!

Friday, 9 November 2018

Cheese Roll

I have a slab of frozen puff pastry and some hard cheddar cheeses that I needed to clear.

So this Cheese Roll will be just nice as snack. 



Learnings: This is so easy to prepare and it is definitely hardy if you needed a quick snack.  Very yummy.

What you need:

Frozen puff pastry
Butter, softened
Hard cheese of your choice (I used hard cheddar cheese and parmesan cheese)
Black pepper

Method:

Preheat oven to 200°C.  Lined baking sheet.

Brush a layer of butter over the puff pastry.

Spread a layer of cheese evenly.

Sprinkle ground black pepper over it.

Roll the pastry tightly.

Cut into 1 cm thick.

Bake for 10 - 15 mins or until golden.

Remove and cool completely on rack.



 Enjoy!

  

Monday, 5 November 2018

Beef and Cheese Roll

Today, I shall try a savoury bread instead of a plain or sweet one.    This Beef and Cheese Roll nice for a change.


Learning: I must not be afraid to put more fillings.  Still need to figure out how to roll them up without spilling all over.

Note to self: I used 1/2 a bowl of filling.  Next round, should try to add more.

Overall, the dough is very soft and fluffy and has a hint of chewiness to it. 

What you need:

2g instant yeast
1 tbsp water

6g salt
150g bread flour
150g plain flour
20g olive oil
180g cold water

Method:

Mix yeast with water and set aside until foamy.

Combine salt, bread flour, plain flour, olive oil and cold water.  Mix well.

Add in the yeast water and knead until smooth.

Shape into a ball and let it proof for 30 mins.

Divide dough into 2 and shape into a ball again.

Oiled 2 bags and place dough into one each.  Seal and let it chill for 24 hours.

Flour work surface and remove dough.  Degas and shape into a ball.

Roll into an oblong and place minced beef and cheese over.

Roll up and sealed well.

Put onto baking sheet, cover and let it rest for 10 mins.

Glaze with egg wash.

Bake at 190 deg for 15 mins or until golden.




Enjoy!

Thursday, 1 November 2018

Pizza (soft dough)

We have not eaten a homemade pizza for quite a while so today, I am trying out another recipe.

This pizza dough yield a soft texture and personally I quite like it.


What you need:

500g bread flour
5g instant yeast
5g salt
50g olive oil
250g water

Method:

Combine yeast and 1 tbsp water (from the 250g).  Set aside for it to foam.

Mix bread flour, salt, water, olive oil and yeast mixture.  Knead until elastic.

Shape into a ball, cover and let it proof for 30 mins.

Divide into 100g balls and shape into rounds.

Cover and let it rest for 10 mins.

Roll into a disc and top with pizza sauce and your favourite toppings.

Bake at 180 deg until cheese till golden.



Enjoy!

Monday, 29 October 2018

Swirl bread

I bought a cube bread tin during my last holiday.   It was an impulsive buy at first because I find it cute but subsequently I regretted not getting a pair.

Anyway, today I shall try out this Swirl bread.


Learning: I failed in my mission to turn this into a cube bread.  I shall try again.  Nevertheless the bread is very soft and fluffy.

Another learning point is that I must roll out more and try to fold as tight as possible for it to have more swirl.


What you need:

150g bread flour
30g wholemeal
20g cake flour
1/3 tsp salt
1/3 tsp instant yeast
20g sugar
10g milk powder
25g unsalted butter, room temp
110g water
1 small egg

Mix to form a paste
10g cocoa powder
15g water

Method:

Combine water (110g) and flours together and mix to form a rough dough.  Let it sit for 1 hour.

Add in the remaining ingredients (except butter) and knead until smooth.

Knead in softened butter until it reached window pane stage.

Shape into a ball, cover and let it rest for 1 hour or until double in size.

Punch down and divide into 2 portions.  

Shape into a ball for the white and cover and let it rest for 10 mins.

For the chocolate, knead in the chocolate paste until evenly distributed and shape into a ball.  Cover and let it rest for 15 mins.

Flatten with a rolling pin for both flavours.  

Roll into an oblong for both portions.  The width should be the same as your cube pan.

Stack chocolate onto white dough and roll tightly into a log.

Pinch the sides and the seam.

Cover and let it proof for 40 mins.

Bake 25 – 30 mins at 180°C.


Enjoy!