Banana Bagatelle

This cake special make for my colleague birthday.I want to make this cake long time already.I think all people will love it.Because it full of flavor.Chocolate,coffee and banana.Chocolate and coffee always my favorite...hehehe.....So,you know why i choose this cake.

The banana slices become dark after take out from the fridge.I already put lemon juice on the banana before i deco the cake.

Poor cutting techniques.I think i have make more to improve myself..hahaha....

Here is the recipe :

Ingredients

Sponge Cake

250g sponge cake mix
2tbsp cocoa powder or chocolate powder
80ml water
3 eggs (Gred-A)
80g melted butter or corn oil

Method

1. Place all sponge cake mix ingredients except melted butter or corn oil in a mixing bowl.Beat at high speed for 8-10 minutes or until the batter fluffy.
2. Turn off machine,fold in melted butter or corn oil.Then pour the batter into lined cake pan.(I using 7' cake pan)
3. Bake in preheated oven at 180'c for 15 minutes or until skewer inserted into the centre of the cake comes out clean.
4. Let the cake cool down.Once cool,cut into 3 equal layers.

Ganache

200g dark cooking chocolate

100g dairy whipping cream

Method

1. Double boil dark cooking chocolate and cream until melted.
2. Set ganache aside covered with cling film.

Swiss Meringue Buttercream

recipe source : Wendyinkk

60g eggs white (from 2 large eggs)

100g white sugar

170g unsalted butter-room temperature (cut into small pieces )

Method

Method and step-step pictures please ref here.

Thank you Wendyinkk sharing this Swiss Meringue Buttercream recipe.

Decoration

1 comb banana

some lemon juice

Method

1. Peel and halve horizontally.
2. Slice 2 banana and put some lemon juice on it.

Assemble cake

1. Place a layer of sponge cake on a cake platter.
2. Spread some buttercream over the cake and layer with banana,drizzle some ganache over the banana.
3. Cover with some buttercream  before putting another layer of cake.
4. Repeat with another layer of buttercream,banana and ganache then lastly with cake.
5. Cover the whole cake with buttercream.Put in the fridge for 10 minutes.
6. Then put the ganache over the cake and put back in the fridge for another 10 minutes.
7. Decorate the top with some rosettes of cream and sliced banana.
8. Refrigerate the cake at least 1 hour before cutting and serve.(i put in fridge overnight)

I will submitting the post to Aspiring Bakers #18 : Layer of Love (April 2012)

hosted by Sam of Sweet Samsations

Mango Mille Crepe

This is my 2nd time make Mille Crepe.The 1st Mille Crepe i think about 1 year ago.My colleagues request me to make it again.She like it very much.Mille Crepe now is very popular in Malacca.My friend told me that it expensive too.The ingredients is not very expensive and not much ingredient needed.Just need long time to fry the crepe.This time i decorate it look like a big Chrysanthemum flower.

Here is the recipe :

Ingredients

Recipe source : Nasi Lemak Lover

For Crepe

6 eggs
1000ml fresh milk
300g plain flour ( i using superfine flour )
90g melted butter

Method

1. Lightly beat the eggs,add in milk and melted butter then sift in flour.Mix well.
2. Strain and cover with plastic wrap.Then put in fridge overnight,this allows the gluten in the flour a chance to relax.
3. Place a non-stick pan on low heat.
4. Add a ladle of crepe batter and quickly tilt the pan to coat the entire surface evenly in a thin layer and pour the excess of batter.
5. Cook one side only until cooked or golden brown.Remove.
6. Continue cooking the rest of the crepes.

For mango cream

300ml non-dairy wripping cream
300g fresh mango puree
5tbsp mango concentrated
1tbsp lemon juice

Method

1. In a large mixing bowl, beat whipping cream on high speed until thick and stiff.
2. Add in the rest of ingredients, combine well and chill in the refrigerator.

To assemble Mille Crepe

1. Using a pastry scraper, spread a thin layer of mango cream on the first crepe.
2. Repeat until finish all the crepe and cream.
3. Chill for overnight.
4. Decorate with mango slices. 
5. Serve cold. 

  

I submitting this post to Aspiring Baker's #18 Layers of Love (April ' 2012)

hosted by Sweet Samsations 

Black Sesame Macaron with Cranberry Compote Eggyolk Buttercream

When i see Wendy replace almond meal to pistachio,i think walnut also can.But too bad,i forget where i put my walnut.I only found black sesame paste.I think don't know black sesame can or not.Don't care....i just give it a try....

When i put them in my oven,i very scared.Don't know it success or not.Lucky it came out very nice...Taste very good too.The black sesame so fragrant. Plus this time i reduce 30g of sugar on the macaron shell.Because my friend and family say too sweet to eat.So,this time i try to reduce some sugar.Today i bring back to my office this macaroon.My colleagues love it.They'll say this time not too sweet.Nice to eat.

Here is the recipe :

Ingredients

Recipe modified from Wendyinkk

 
Black sesame mixture
77gm black sesame paste

23gm almond meal
100gm icing sugar
37gm egg white (from 1 Grade A egg)
Small pinch of salt

Meringue
37gm egg white (from 1 Grade A egg)
70gm sugar (original recipe 100g)
25gm water

Method

Black sesame mixture

1. Sift almond meal and black sesame paste with icing sugar.
2. Mix almond mixture with egg white and salt. Set aside.

Meringue

1. When the syrup reaches 105'c.Beat egg white until medium peaks.
2. When the syrup reaches 118'c,pour the syrup into the egg white with beaters running on low speed.
3. Beat meringue until stiff and glossy.
4. Stir 1/3 of meringue into black sesame mixture.
5. Pour black sesame mixture into meringue and fold ( remember don't stir it) The batter must look like cake batter.
6. Put the batter into a piping bag.Pipe dollops of batter onto a lined baking tray.( must use non-stick paper)
7. Put some white sesame on the top of the batter.
8. Bake in the prepared oven at 150'c for 17 min.
9. Peel the macaroon from the paper and let cool on the rack.
10. Place 1tsp of cranberry compote cream on the macaron and top with another macaron.
11. Place covered air tight and keep in fridge overnight before serve.

Before bake and after bake.My boyfriend say look like burger.Hahaha......My colleague say look like sesame ball ( the one we eat at Chinese New Year).

 Eggyolk Buttercream

Ingredients 

recipe source : Peng's Kitchen

100gm unsalted butter

50ml milk

2 egg yolks

40gm sugar

Method

1. Soften the butter. (Don't melt the butter)
2. Combine egg yolks & sugar in a mixing bowl, whisk until pale and thick.
3. Transfer egg yolk mixture into a small saucepan together with the milk. 
4. Simmer over low heat until thick and creamy.(Be careful not to scrambled the mixture)
5. Transfer above mixture into mixing bowl and whip with a electric whisk until pale and thick until you can draw a clear line on spatula.
6. Add in softened butter in 3 batches and beat till thicken and hold its shape.
7. Ready to use.

Cranberry Compote Eggyolk Buttercream

Ingredients

70g fresh cranberries

1tbsp sugar

100gm eggyolk buttercream

some water

Method

1. Put cranberry,sugar and water in a pot.Cook in a low heat until the cranberry juice ooze out.Let it cool.
2. Mix the cranberry compote with the buttercream. 

I am submitting this post to Aspiring Bakers #17-March Macaron Madness! (Mar 2012) hosted by Alan of Travellingfoodies

Vanilla Macaron with Cranberry Compote Cream

This is my 4th time make macaron.This last 2 time very success.The 1st and 2nd time is fail.When the 2nd time also fail,i told my friend that i don't want to make macaron anymore.I feel so sad about it.I want to go for the macaron class.But the bakery shop lady say they don't have macaron class because not all people like macaron.Why?Because macaron is a very very sweet thing.Normally Chinese won't like it.Too sweet.My mother also don't like it.But i love to make.It look very nice.I love to look at the macaroon.When i see my macaroon got leg,i so happy.Yes.....i success.
Why i want to try the 3th time?I was a person who not easily discouraged in cooking and baking.So,i look for more recipe and tips.Then i search and search at many blog.Finally i choose Wendy recipe.I believe it because i have try many recipe from Wendy blog.

The black spot is vanilla seed.I love it.Look so nice.The colour of the cream so sweet..I so happy when i look at my macaron.

Here is the recipe :

Ingredients 

Recipe source:Wendyinkk

 Almond mixture
100gm almond meal
100gm icing sugar
37gm egg white (from 1 Grade A egg)

1 vanilla pod
Small pinch of salt

Meringue
37gm egg white (from 1 Grade A egg)
100gm sugar
25gm water

Method

Almond mixture

1. Sift almond meal with icing sugar.
2. Mix almond mixture with egg white,vanilla seed and salt. Set aside.

Meringue

1. Cook sugar and water.
2. When the syrup reaches 105'c.Beat egg white until medium peaks.
3. When the syrup reaches 118'c,pour the syrup into the egg white with beaters running on low speed.
4. Beat meringue until stiff and glossy.
5. Stir 1/3 of meringue into almond mixture.
6. Pour almond mixture into meringue and fold ( remember don't stir it) The batter must look like cake batter.
7. Put the batter into a piping bag.Pipe dollops of batter onto a lined baking tray.( must use non-stick paper)
8. Bake in the prepared oven at 150'c for 14-15 min.
9. Peel the macaroon from the paper and let cool on the rack.
10. Place 1tsp of cranberry compote cream on the macaron and top with another macaroon.
11. Place covered air tight and keep in fridge overnight before serve.

Cranberry Compote Cream

Ingredients

50g fresh cranberries

1tbsp sugar

100ml whipping cream

some water

Method

1. Put cranberry,sugar and water in a pot.Cook in a low heat until the cranberry juice ooze out.Let it cool.
2. Beat whipping cream until peak and mix the cranberry compote.

Mulberry Muffin

This time i try to use mulberry to make muffin.I modified it from blueberry muffin.I will go to Jusco and buy more mulberry.I want to try the difference way to eat this mulberry.

Ingredients
2 eggs ( gred A )
120g sugar
50ml melted unsalted butter
180ml milk
1/2tsp vanilla essence
180g plain flour
3tsp baking powder
a pinch of salt
50g mulberry


Method

1. Mix eggs,sugar,melted butter,milk and vanilla essence in a mixing bowl.
2. Sift in flour,baking powder,salt and stir well.Gently fold the mulberry into the batter.
3. Spoon mixtures into paper cup until 3/4 full.Bake in a preheated oven at 180'c for 20-30 minutes.

Mulberry Fruit & Traditional Mulberribs Fatt Koh

Maybe some people don't know how mulberry fruit look like.This is how mulberry fruit look like.This berry can plan in Malaysia.The leaves can use for medicine.You can buy the dry leaves at chinese medicine shop.Normally they using the leaves to make mulberry leaves tea.It  believed that the mulberry leaves tea can lower cholesterol level and high blood pressure.You can read the nutrition and health benefit here.
The fruit is a bit hard to find.I bought this mulberry fruit at jusco.The leaf i pick from my neighbor garden.His mulberry tree don't have fruit.I have try to plan but fail.

This fruit taste sour.Mature fruit will taste better.You can use the fruit to do baking and jam.I use it to make fatt koh. 

Here is the recipe :

Ingredinets

recipe source : Prosperity Fatt Koh by Y3K

A 

70g cold,cooked rice

1/4tsp sweet,flat wine yeast,milled to powder form(can bought from chinese medicine shop)

B

125g rice flour

80g caster sugar

140ml water

40g mulberry - rinsed,diced,mashed)

C

1/2tsp unflavoured Eno

D

20g mulberry - rinsed,chopped

Method

1. Combine ingredient ( A ) into bowl,mix well.Clingwrap,proof for 24 hours.
2. After 24 hours,combine ingredient ( B ),add into no.( 1 ),mix well.Clingwrap,proof for another 12 hours.
3. After 12 hours strain,use a spatula to scrape out smooth batter.
4. Add in ingredient ( C ),mix well.
5. Spoon into prepared mould.
6. Scatter ingredient ( D ) on top.Stream over high heat for 20 minutes.

Homemade Dragon Fruit Jam Cookies

I get this recipe from Wendy blog.Her recipe is Apricot Sesame Cookies.But my home don't have sesame and apricot jam.So i didn't put sesame and apricot jam i replace dragon fruit jam.I make myself the dragon fruit jam.I over cook the jam.It can not eat with bread because it very hard like the pineapple jam we use to make pineapple tart.So i use it for making cookies.

Ingrendients

230g butter 

100g sugar

340g plain flour

some jam-any jam also can.I using homemade dragon fruit jam.

Method

Beat butter and sugar until light and flutty.
Sift flour and mix until incorporated.
Form a small ball.

Use a spoon and make a hole on the cookies.

Put the jam inside a plastic bag.

Fill in the jam on the cookies.

Bake in preheated oven for 15 min or until cooked.
Cool it and keep in an air tight container.

 

Banana Blueberry Jam

That day i bought 2 box of blueberry.But i don't know what i want to do with this blueberry.Em........cake?A bit boring...Then my mom come out and ask me go buy jam or peanut butter.Ah.....blueberry jam.....i can use this fresh blueberry to make jam.So i go search for blueberry jam recipe.I found this recipe at Happy Home Baking.She add banana on it.Banana????It very new for me.I never eat banana jam before.I think supermarket didn't sell banana jam.I want try this.Actually i don't like eat banana.I only eat banana when i do detox.

recipe source :Happy Home Baking

Ingredients

100g banana (very riped),mashed

200g fresh blueberry

230g granulated sugar

juice from 1/2 lemon

Method

1. Rinse blueberry.Use a fork crush the berries.(Don't crush all the berries,leave some)
2. Place the meshed banana,blueberry,sugar and lemon juice in a saucepan.Mix well.
3. On medium heat,stirring constantly with a wooden spoon.Bring the mixture to a full rolling boil.
4. Keep boil for another 5 min,stirring constantly till the mixture are thickens,become clearer and transparent ( no more form).
5. Remove from heat.The jam will a bit runny when it hot but the consistency will be just right after it has cool down.
6. Ladle hot jam into hot sterilised jars.Leaving a gap about 1-2cm from top.Secure lid.Let cool
7. Jam can keep up to 3 months if stored in fridge or in cool and dark place.Once open,store in fridge and must finish it within 3-4 week.

Happy Day Everyone....

Cream Cheese Mix Fruit SwissRoll.....

I am submitting this to the Christmas Giveaway in

The Sweet Spot 

Half year i didn't made swiss roll.My sister almost every month say want to eat swiss roll.She like cream cheese and mango filling.Everytime she request me to made swissroll,i will try her i didn't buy mango.This time she buy the mango 1st then she ask me to made the swissroll.So i can not say can not.Hahaha......Have to made.But it abit boring,so i add kiwi and cherry.Plus i can submit to "The Christmas Giveaway in The Sweet Spot".Because it must have red and/or green colour.This swissroll recipe is from my friend Janice Thon blog.

 

INGREDIENTS

Egg yolk batter :

6 egg yolks

20g sugar

60g fresh milk

45g corn oil

100g cake flour

15g cornflour

Egg Whites :

6 egg whites

70g sugar

Cream cheese filling : 

120 g butter

250g  cream cheese

120g  icing sugar 

 

Fruit :

mango,kiwi and cherry.

Method :

First, preheat the oven at 180'C. Then lightly whisk the egg yolks together with 20g sugar, then add in fresh milk and coinoil and mix well.

Add in cake flour and cornflour and stir well. Set aside.

 
Whisk the 6 egg whites together with the 70g sugar until peak form.

Fold into the egg yolk batter.Divide into 2 parts.Add in red colour in of the part and green colour in another part.

Spoon into a piping bag.
Pipe the batter onto lined tray.

Bake at 175'-180'C for 15 minutes.

Transfer on to wire rack to cool completely.

Once completely cooled, spread the cream cheese and place the fruit on the cream and roll up.

 Three colour fruits.Look like traffic light colour.

 Cream cheese 

 

Keep the swiss roll chilled for at least 30 min before slicing.

The cake is super soft.My boyfriend and sister like it so much.

Wish you try it......HAPPY BAKING!!! :)