Baking And Dessert Recipes, Photos And Videos @ EternalBaking.com

Contemporary And Fusion Appetisers Part 2

2012-12-16T13:15:00.002+08:00

Its been a busy week hence the delay in posting the photos of some incredible appetisers all made by students, yes great students I would say judging from their creativity. They certainly did make a point that food especially appetisers to build up your appetite need not only be enjoyed for the flavours but also as a work of art fit for even the most demanding foodies. Come back soon for more appetisers photos and have a great weekend :)

Contemporary And Fusion Appetisers Part 1

2012-12-09T12:40:00.003+08:00

After looking at what these amazing students are able to create for their main course, let's take a look at some photos of their creation for appetisers. Judging from the effort and creativity which they had put into building this delicacy masterpiece, I may be able retire in peace soon knowing the art of practical culinary may have just found its successor and forever change the way we perceive food as a mere means to fulfill our hunger.

Contemporary And Fusion Main Course Part 2

2012-12-03T20:59:00.002+08:00

Here are more photos of Main Course prepared by my students. Stay tuned as I will be uploading photos of their appetisers soon.

Teriyaki Fish

Pan Fried Fish

Roast Lamb

Poisson Meuniere

errr some type of meat

Chicken Roulade

Beef Wellington

Pan Fried Salmon

Deep Fried Prawn

Roasted Quail

Fillet de Sole

Meat Roulade

More Chicken Roulade

Stop cooking Chicken Roulade guys!!!!! TQ

Contemporary And Fusion Main Course Part 1

2012-12-03T00:03:00.003+08:00

Ok so I am a Pastry Chef by profession but that doesn't means I don't have to do any hot cooking. As a lecturer in Culinary Art, not only are we restricted by sugar, flour, eggs and fats but we also have supply to a limitless list of ingredients to produce some of the best Main Course in this part of the world. Cooking is very much an art as well as taste as the photos below will testify to and I do believe without fail that judging from the food my students cooked up for their Main Course sessions, they will one day be a great Chef. I will load more photos of their Main Course tomorrow.

Chicken Roulade

Quail

Fillet Of Sole

Beef Medallion

Japanese Chicken Croquette

Grilled Beef

Roasted Quail

Pan Seared Fish Fillet

Beef Wellington

Roast Lamb

Pan Fried Seabass

Teriyaki

Deep Fried Fish

Grilled Salmon

Roasted Stuffed Chicken Roulade

Patisserie Final Exam Dessert Photos 17th November 2012

2012-11-18T14:57:00.003+08:00

Well it has been another tiring day and after tasting 42 plates of dessert at one go!!!!!!....... I am filled to the brim. Never the less I think all of them did a marvelous job in using all the skills and knowledge to prepare these yummy desserts and perhaps we will just let the photos do all the talking. Any comments on which is the best and deserve a pass? Do let us know. Oh and do bear in mind that they are only students and don't be fooled by their creativity. Anyone wants to hire them as your future Pastry Chefs? ha ha... Enjoy.

Patisserie Class Trial Exam Photos

2012-09-08T21:34:00.000+08:00

Yes, yes today is Saturday but it is also the trial exam day for my academy's Patisserie class. Judging from the photos, I personally think they did a great job considering they are only students but they manage to show creativity that would put some of us in the industry for a looooong time to shame. It is amazing what the pressure of failing in exam can bring out the best in a chef :-P.. Well done boys and girls, you made us all proud today.

Apple Pie And Macaroons Make My Day

2012-08-10T21:47:00.000+08:00

Ok so you guys and girls hated the theory classes especially the one which involved lots of calculations and formulas. But here are some news for all of you.... like it or hate it it is still here to stay and we still have lots more of it to go through. But anyway I am very happy and proud today to see all the hard work and effort which you guys put into when presenting your apple pies and macaroons. Happy because I can see a big difference in your garnishing or decorating skills compared to when we first started out our Diploma sessions. Yes... it is getting better by the day and it shows that with lots of hard work and a little effort, we can go a long way towards achieving our goal that is for a successful future. Oh ya I also need to mention that these are the real photos of all your food and not the Insta-tweaked ones which makes a crappy looking dessert looks first class. Hmm imagine what Insta-tweaking could do to my already good looking face. Wow I could be the next Top Model !!!!!!! (Correct or not Top Model???) ha ha ha ha ha ha ha......

French Pastries From My Students

2012-08-05T16:29:00.001+08:00

Today we had a great time in the kitchen preparing Blueberry Cream Slice, Blackforests, Mini Opera Slice and of course the ever favourite Brownies as part of our French Pastries lesson for Diploma class. The best part i believe in the whole process was decorating each and every single piece of them.. at least to me. To the students meanwhile, the best part would of course be the eating part... What else? But it was a fun day never the less and we managed to feed half the academy as well along the way.

Lemon Yoghurt Timbale (Mousse)

2012-08-02T22:08:00.001+08:00

Timbales refer to a type of food which are cooked in a pan but for this recipe we are using the term Timbale for the use of the pan merely. Yogurt Timbale recipe is a variation of mousse where part of the whipped cream is substituted with yoghurt, making it a more healthier counterpart as well as adding more tartness in the case of fruit yogurt timbales. Great enjoyed on its own or even used as a filling for cream puffs, horns and many other desserts.

Below is a video showing you how to make Lemon Yoghurt Timbale / Mousse

Recipe
240 ml Fruit Puree / Juice (Orange, Mango, Strawberry etc)
120 gm Sugar
15 gm Gelatine Powder
250 ml UHT Whipping Cream
350 gm Yogurt (Plain or fruity)

Method
1) Bring fruit puree / juice to a boi in a pot.
2) Add in gelatine powder and sugar and stir till dissolved.
3) Transfer into another bowl and leave aside to cool down completely.
4) Whip up the whipping cream and fold yoghurt into the cream.
5) Fold the whipped cream and yogurt into the cooled fruit puree / juice mixture.
6) Scoop into pudding moulds or dessert cups and allow to set in chiller overnight before serving.

Vanilla Sauce (Creme Anglaise)

2012-08-02T22:06:00.000+08:00

Vanilla Sauce recipe or Creme Anglaise is a light vanilla flavoured custard sauce with pouring consistency used as a sauce for desserts. Creme Anglaise is thickened with egg yolks and do not depends on other starches for thickening. A rich vanilla flavoured Creme Anglaise is best served with cakes or fruits but it can also be served as the main component as in the case of Floating Island where a poached meringue is placed floating on top of the sauce. Many variations can be made to Creme Anglaise with the addition of flavourings one of which is my favoutite would be Brandy Vanilla best served with Christmas Puddings.

Below is a video showing you how to make Vanilla Sauce

Recipe
125 ml Milk
125 ml UHT Whipping Cream.
3 nos Egg Yolk
45 gm Sugar
1 tsp Vanilla Essence (or 1 pcs Vanilla Pod)
20 ml Brandy (Optional)

Method
1) Bring milk and cream to a boil in a heavy bottomed pot.
2) Mix egg yolks, sugar and vanilla essence together in a mixing bowl.
3) When milk and cream comes to a boil, pour into the egg yolk mixture and mix swiftly to prevent the egg yolk from coagulating (cooked).
4) You may add in brandy at this moment, strain the sauce and allow to cool (I prefer chilled) before serving this rich Custard Sauce with any dessert you may desire.

Tiramisu Cake

2012-08-02T22:04:00.000+08:00

Tiramisu Cake is one of the most popular Italian dessert. It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa. The meaning of this dessert literally means 'pick me up' perhaps due to the stimulating effect from the coffee. Other than that, several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) claim that this dessert was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was this dessert's namesake. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill and hence the beginning of this legendary cake.

Below is a video showing you how to make Tiramisu Cake

Recipe
1 recipe Lady Finger (Savoiardi)
4 nos Egg Yolk
50 gm Sugar (For Egg Yolk)
4 nos Egg White
150 gm Sugar (For Meringue)
200 ml UHT Whipping Cream
250 gm Mascarpone Cheese
12 gm Gelatine Powder
3 tbsp Hot Water (To Melt Gelatine)
400 ml Warm Water (For Coffee Syrup)
4 tbsp Instant Coffee (You can also use espresso)
30 ml Kahlua or Brandy (Optional)
50 gm Cocoa Powder (For Sprinkling On Top)

Click here for Lady Fingers recipe

Method
1) Make coffee syrup by mixing water, instant coffee and kahlua or brandy together. (Don't worry about the bitter taste as the mousse will be sweet and counter the bitterness)
2) Place a layer of lady finger on the bottom of cake ring. Pre soak lady finger in coffee syrup or brush generous amount onto it.
3) Whip UHT whipping cream till fluffy making sure not to overbeat till too stiff. Set aside in chiller till needed.
4) In another bowl, whisk egg white and 150 gm sugar together to make meringue.
5) Whisk egg yolk and 50 gm sugar together till fluffy and thick. It will changes colour to pale.
6) Add in mascarpone cheese into egg yolk mixture and mix till smooth.
7) Fold in meringue and whipped cream into the cheese mixture.
8) Melt gelatine in hot water and fold into the mixture. The tiramisu filling is now ready.
9) Pour half of filling into the cake ring. Cover with a second layer of lady finger soaked in coffee syrup.
10 Pour remaining tiramisu filling to the brim.
11) Allow to set in chiller overnight before removing cake ring.
12) Sprinkle with generous amount of cocoa powder on top before serving.

Sugar Flowers (Sugus)

2012-08-02T22:01:00.001+08:00

Here is a video showing a detailed step by step method for moulding sugar flowers. There are a lot of recipes out there for making what we call gum paste or moulding pastillage which is specially formulated to mould anything you desire. Instead of showing you how to make a flower from all those recipes, here is one very easy way of making a bouquet of roses using almost nothing but your bare hands and a few packets of those lovable fruity candy we came to love so much... Sugus. All it takes is a lot of free time and patience not to mention some practice to be able to mould sugar flowers.

Below is a video showing you how to make Sugar Flowers

Recipe
A few packets of Sugus.

Method
1) Refer to video and I hope you will have lots and lots of fun moulding to your heart's desire.

Sugar Dough

2012-08-02T21:58:00.002+08:00

Sugar dough is basically a simple dough made of flour and is used as the base for many types of tart and pies. There are many variations which are available and presented here are one of the most easiest to prepare.

Below is a video showing you how to make Sugar Dough

Recipe
250 gm Unsalted Butter
100 gm Icing Sugar
2 nos Whole Egg
1 nos Egg Yolk
500 gm Soft Flour
5 gm Salt

Method
1) Beat butter and icing sugar together till smooth but NOT fluffy. Overbeating till fluffy will result in a dough which is soft and uneasy to handle.
2) Once butter is smooth add in eggs and egg yolk slowly one by one.
3) Last of all add in soft flour and salt. Mix till dough is smooth. Overbeating will result in the gluten getting tough and will affect the tenderness of the end product.
4) Remove dough from mixer and knead with hand a few times to compact the dough.
5) Wrap dough tightly and rest in chiller for 30 minutes before working with it for your tart and pies.

Strawberry Tart

2012-08-02T21:56:00.001+08:00

Strawberry tart recipe are delicious, for dinner parties, afternoon teas and on picnics. These tarts are easy to make and all the ingredients can be prepared in advance but the final assembly of them is best left up to an hour in advance as the pastry can become moist from the rich custard filling and fruits. Besides nothing beats a really fresh fruit tart made from the best ingredients possible and everybody loves those tasty red berries.

Below is a video showing you how to make Strawberry Tart

Recipe
300 gm Sugar Dough
1 slice Vanilla Sponge Cake
500 gm Pastry Cream
Lots Of Fresh Strawberries

Click here for Sugar Dough recipe
Click here for Vanilla Sponge Cake recipe
Click here for Pastry Cream recipe

Method
1) Line a 9" (23cm) tart mould with sugar dough. Use a fork to poke holes at the bottom of dough. This is to prevent the middle part of the tart to inflate due to trapped gases.
2) Bake the empty tart shell in oven at 180C (356F) for 19 to 15 minutes till golden brown.
3) When tart shell is done, place a slice of Vanilla Sponge Cake in it. You can omit this part but the sponge cake is there to reduce the creaminess from the pastry cream (custard).
4) Pour pastry cream (custard) into the shell and use a spatula to spread it evenly.
5) Arrange the strawberries neatly on top off the tart.
6) Mix a little piping jelly with some strawberry jam and glaze the strawberries throughly. This will also gives it a smooth shine as well as keep the fruits fresh longer. Serve immediately.

Strawberry Mousse Cake

2012-08-02T21:54:00.000+08:00

Strawberry Mousse Cake recipe is one of the most sought after among the many recipes here. Mousse is a creamy dessert typically made from egg and whipped cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or pureed fruit. Once only a specialty of French restaurants it is today enjoyed no matter where you are in the world especially now that you know how to make your own fruit mousse anywhere you are. Fresh strawberries can simply be substituted with strawberry puree if it is not available in the market.

Below is a video showing you how to make Strawberry Mousse Cake

Recipe
125 gm Fresh Strawberries or Strawberry Puree
25 ml Milk
40 gm Sugar
5 gm Gelatine Powder
200 ml UHT Whipping Cream
2 pcs Vanilla Sponge Cake
Lining Sponge For Deco On Sides Of Cake
100 gm White Couverture Chocolate Block (For Decoration)

Click here for Vanilla Sponge Cake recipe
Click here for Lining Sponge recipe

Method
1) Line the sides of cake ring with Deco Lining Sponge.
2) Place the first piece of vanilla sponge on bottom of cake ring.
3) Blend fresh strawberries and milk in blender till smooth to make puree.
4) Bring strawberry puree to a boil and melt gelatine in it.
5) Leave aside to cool completely but not until puree sets.
6) Whisk whipping cream till stiff.
7) Fold half of whipped cream into cooled strawberry puree.
8) Pour strawberry puree into remaining whipped cream and fold in gently. The strawberry mousse is now ready.
9) Pour half of strawberry mousse into cake ring. Place second layer of sponge on top and pour remaining strawberry mousse on top.
10) Leave to set in chiller overnight. Remove cake ring and grate white couverture chocolate on top with a parring or tomato knife. Decorate with strawberries and serve.

Recipe makes 1 X 20cm (8") Round Cake Ring.

Strawberry Mousse

2012-08-02T21:51:00.006+08:00

Strawberry Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. This mousse is no exception to this classical dessert. Blended with sweet fresh strawberries this is a dessert which is refreshing as well as satisfying.

Below is a video showing you how to make Strawberry Mousse

Recipe
125 gm Fresh Strawberries or Strawberry Puree
25 ml Milk
40 gm Sugar
5 gm Gelatine Powder
200 ml UHT Whipping Cream

Method
1) Blend strawberries and milk in a blender. If using fruit puree, just mix puree together with milk.
2) Bring strawberry puree and milk together with sugar and gelatine to a boil in a pot using low heat.
3) Set a side to cool off completely.
4) Whisk whipping cream till stiff. Fold in half of the whipped cream into the cooled strawberry puree. Mix throughly.
5) Next pour the cream-strawberry mixture into the remaining whipped cream and fold till smooth.
6) Pour the strawberry mousse into a glass. Leave to set in chiller overnight before decorating with fruit and serve.

Strawberry Banana Muffin

2012-08-02T21:47:00.002+08:00

A Strawberry Banana muffin is an American English name for a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savoury varieties, such as cornbread muffins, also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting.

Below is a video showing you how to make Strawberry Muffins

Recipe
120 gm Unsalted Butter
2 large Bananas
2 nos Whole Egg
160 gm Brown Sugar
1 tsp Vanilla Essence
250 gm Sliced Strawberries
315 gm Soft Flour
1 1/2 tsp Baking Powder
1/4 tsp Sodium Bicarbonate
1 tsp Cinnamon Powder

Method
1) Beat butter, brown sugar, bananas, vanilla essence and eggs together in a mxing bowl till bananas are crushed and well mixed.
2) In another bowl, mix flour, strawberries, baking powder, sodium bicarbonate and cinnamon powder together.
3) Add the dry ingredients (flour etc) into the beaten butter batter and mix well. Do not overmix as this will toughen the protein in flour making muffin tough and hard.
4) Scoop muffin batter into prepared baking cups till 2/3 full.
5) Bake in oven at 180C (356F) for 30 to 35 minutes for a large sized baking cup or 20 to 25 minutes to a regular sized paper cup.
6) Insert a skewer into the middle of muffin to check for doneness. If skewer comes out clean it is done.

Vanilla Chiffon Sponge Cake

2012-08-02T21:45:00.000+08:00

A chiffon cake is a very light sponge cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter with the oil added in last before baking. This particular cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Mr. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to "chiffon" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948. Today many variations of this cake can be found throughout the world.

Below is a video showing you how to make Vanilla Chiffon Cake

Recipe
6 nos Egg Yolk
125 gm Sugar
1 tsp Vanilla Essence
75 ml Corn Oil
6 nos Egg White
100 gm Soft Flour

Method
1) Whisk egg yolk, sugar and vanilla essence together till fluffy. Make sure batter is really fluffy and thick.
2) Fold in corn oil and whisk till smooth.
3) Whisk egg whites in a separate bowl till it reaches its maximum fluffness.
4) Fold egg whites (whisked) into the egg yolk batter.
5) Lastly fold in flour.
6) Pour the sponge cake batter into a 19cm (7 1/2") chiffon cake mould. Do not grease the mould.
7) Bake in oven (at the lowest possible rack to prevent top part from burning) at 170C (340F) for 50 to 55 minutes till inserted skewer comes out clean.
8) Once removed from, slam the mould on a table once to compact contents.
9) Leave to cool before removing from mould.

Recipe makes 1 X 17cm (7 1/2") Chiffon Cake Mould.

Vanilla Sponge Cake

2012-08-02T21:42:00.004+08:00

Vanilla sponge cake recipe is one which is based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder, that derives its structure from an egg foam into which the other ingredients are folded. The cake is thought to be one of the first of the non-yeasted cakes. This baking recipe is perhaps the most common variation produced. Other than being eaten as it is, it is also essential as the base for a variety of other cakes especially for mousse based products. The vanilla sponge cake recipe here for a basic sponge made without any emusifiers or stabilisers. If the texture is somewhat coarse compared to those which you may find on the supermarket shelves, do bear in mind that the baking recipe here is actual method used for as long as people started to bake. I just feel like keeping this tradition alive for as long as I can before instant products take over our lives. Do e mail if you need a more refined fluffier sponge recipe. But to me, nothing beats the satisfaction of creating the original grub.

Below is a video showing you how to make Vanilla Sponge Cake

Recipe
4 nos Whole Eggs
110 gm Sugar
1/4 tsp Vanilla Essence
110 gm Soft Flour
25 gm Melted Butter

Method
1) Whisk eggs and sugar together till fluffy (ribbon state).
2) Mix in vanilla essence.
3) Fold in flour gently. (Refer to video) The way you fold in the flour will affect the end product. Please refer to visual for the proper technique to fold.
4) Last of all fold in melted butter.
5) Grease the sides and bottom of a 20cm (8") cake ring.
6) Pour the batter into the ring till 3/4 full.
7) Bake in oven at 180 C (356 F) for 25 to 30 minutes till golden brown and edges of cakes is the same texture as the center. Altenatively you may also insert a toothpick to the center of cake, if it comes out clean then you know the cake is done.

Recipe makes 1 X 20cm (8") round cake ring.

Chocolate Sponge Cake

2012-08-02T21:40:00.000+08:00

Chocolate sponge cake recipe is a cake which is leavened by air trapped in the process of beating sugar and eggs together. The baking recipe for it requires that the batter be beaten till thick (ribbon state) before the dry ingerdients and fats are added which is the opposite of butter cakes. The sponge cake is thought to be one of the first of the non-yeasted cakes. Chocolate sponge cake recipe is among the most common variation produced today. Generally used as a base for making Blackforest, Chocolate Cakes, Chocolate Bananas and many many more Chocolate based cakes.
More than half of the birthday cakes we celebrate with each occasion is based on this sponge cake. It is more versatile than butter cakes as it does not break as easily or absorb as much moisture making it perfect to be sandwiched with type of fillings we may dream of. Birthday cakes made with sponge cakes are also in very high demand due the simple fact of it being lower in fat compared to its other counterparts. Here we provide you with a baking recipe on how to bake your own sponge cake the way it is done for as long as time.

Below is a video showing you how to make Chocolate Sponge Cake

Recipe
4 nos Whole Eggs
110 gm Sugar
1/4 tsp Vanilla Essence
110 gm Soft Flour
90 gm Cocoa Powder
25 gm Melted Butter

Method
1) Whisk eggs and sugar together till fluffy (ribbon state).
2) Mix in vanilla essence.
3) Sieve flour and cocoa powder together. Fold in gently into the batter. (Refer to video) The way you fold in the flour will affect the end product.
4) Last of all fold in melted butter.
5) Grease the sides and bottom of a 20cm (8") cake ring.
6) Pour the batter into the ring till 3/4 full.
7) Bake in oven at 180 C (356 F) for 25 minutes till top is firm to the touch.. Your cake is now ready for the next step as a birthday cakes, mousse, cheese, custard or any filling to be added on.

Recipe makes 1 X 20cm (8") round cake ring.

Rich Chocolate Cupcakes

2012-08-02T21:37:00.005+08:00

A chocolate cupcakes recipe is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup with delicious frosting on top. As with larger cakes, cake decorations are common on cupcakes. The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simms. Here is a recipe showing you how to bake a chocolate cupcakes recipe which is rich and moist with ganache frosting on top.

Below is a video showing you how to make Rich Chocolate Cupcakes

Recipe
120 gm Dark Couverture Chocolate
120 gm Unsalted Butter
250 gm Sugar
1 tsp Vanilla Essence
3 nos Whole Egg
110 gm Soft Flour
1/8 tsp Salt

Method
1) Melt chocolate together with the butter in a bowl by placing it on top of simmering water.
2) Make sure the chocolate is properly melted and set aside for 15 minutes to cool down a little.
3) Add in sugar and mix using a hand mixer or just a wooden spoon till smooth.
4) Add in vanilla essence followed by eggs one by one.
5) Last of all add in flour and salt and mix till smooth.
6) Scoop batter into prepared baking or paper cups 2/3 full.
7) Bake in oven at 170 C (338F) for 20 to 30 minutes depending on the size of paper cup (the larger ones will take longer) Check by inserting a toothpick to the center of cupcakes. If it comes out clean it means the cake is done)
8) Spread with ganache frosting on top, decorate and serve.

Recipe makes 8 Large Baking Cups and 16 Regular Paper Cups

Raspberry Swiss Roll

2012-08-02T21:33:00.002+08:00

Swiss roll recipe perhaps is one of the most misunderstood dessert of all time because of its name. Many believe it to be originated from Switzerland like its name suggest but rather it is from Central Europe instead. A swiss roll is typically made from sponge cake rolled with jam or buttercream in between. Today Swiss Rolls can be found in almost any country in the world owing to its popularity as a dessert fit for any occasion. A variation of Swiss Roll, Buche de Noel is a must during Christmas time.

Below is a video showing you how to make Raspberry Swiss Roll

Recipe
For Chocolate Tuille Decorating Paste
120 gm Unsalted Butter
120 gm Icing Sugar
120 ml (4 nos) Egg White
35 gm Cocoa Powder
85 gm Soft Flour

For Roulade Sponge
10 nos Egg Yolk
60 ml Honey
60 ml Corn Oil
10 nos Egg White
170 gm Sugar
150 gm Soft Flour

For Swiss Roll
100 gm Raspberry Jam (Or any flavoured jam of your choice)

Method
Part 1 : Making Chocolate Tuille Decorating Paste
1) Beat butter and icing sugar together at low speed till smooth and mixed well.
2) Add in egg whites slowly.
3) Lastly add in flour and cocoa powder and mix till smooth.
4) Line a 9" (23cm) square baking tray with Baking Parchment Paper. Avoid using grease proof paper as sponge cake will be difficult to remove after baking.
5) Spread the decorating paste as thinly and evenly as possible on the tray. Use a comb scraper to make designs on the tray br dragging it across the tray.
6) Leave in chiller or freezer for 20 minutes for the paste to set and hardens.

Part 2 : Making Roulade Sponge Cake
1) Whisk egg yolks at high speed till almost double in volume and thick.
2) Once the batter reaches Ribbon State (watch video), add in honey and continue to whisk.
3) Once honey is well mixed slowly pour in corn oil into the batter at high speed.
4) In another mixing bowl, make meringue by whisking the egg whites and sugar together.
5) Fold meringue into the egg yolk batter followed by soft flour.
6) Pour batter into the baking tray from the chiller directly unto the decorating paste about 1/2 cm thick.
7) Bake in oven at 200C (392F) for 10 minutes till golden brown.
8) Leave aside to cool before use.

Part 3 : Assembling Swiss Roll
1) Flip Roulade Sponge Cake onto a greaseproof paer.
2) Spread with generous amount of Raspberry Jam and roll it up.
3) Chill before serving.

Recipe makes 4 X 9" (23cm) Square Baking Tray

Pound / Butter Cake

2012-08-02T21:31:00.000+08:00

A pound cake or butter cake is a cake in which the main ingredient is butter. considered to be among the quintessential of American baking, it does has its roots buried deep in the English Pound Cake which traditionally uses equal amount of butter, sugar, eggs and flour to produce a heavy, rich cake. Traditionally it is a dense, heavy cake full of flavors but with the introduction of baking powder and sodium bicarbonate, a lighter more fluffier cake can be achieved thus making it among one of the staple desserts of the world. Pound cake recipes are available throughout the web but for this one, I'd like to keep it to the most basic. Some may prefer the lighter version but nothing beats the creamy buttery taste of an original cake baked to perfection and feeling it melt in your mouth like a butter in a hot pan. Feel the difference today and you won't be disappointed with the result.

Below is a video showing you how to make Pound Cake

Recipe
200 gm Unsalted Butter
180 gm Sugar
20 gm Glucose
1/2 tsp Vanilla Essence
4 nos Whole Eggs
200 gm Soft Flour

Method
1) Cream butter, sugar and glucose together in mixing bowl till smooth.
2) Add in vanilla essence and continue to beat till fluffy.
3) Add in eggs slowly one by one. The best way is to break the eggs (egg yolks) before adding it in to avoid batter splitting.
4) Make sure batter is completely smooth before proceeding to add the next egg.
5) Add in soft flour, mix till all ingredients form a smooth batter. Do not overmix as cake texture will be affected (springy texture due to flour gluten).
6) Brush shortening on the bottom and sides of a baking pan. Line the bottom of pan with grease proof paper to prevent the cake from sticking to the bottom.
7) Pour in cake batter and bake in oven at 175 C (347 F) for 45 minutes. Insert a toothpick into centre of cake when done. If inserted toothpick comes out clean, your cake is done.

This Pound / Butter Cake Recipe makes 1 X 15cmX15cm (6"X6") square cake pan.

Vegetarian Pizza

2012-08-02T21:27:00.002+08:00

A Vegetarian Pizza recipe is a timeless classic which can be found on the dining table anywhere in the world. Contrary to popular beliefs, the origin of pizza can be traced back to the Greeks with their rich breads covered with oils, herbs and cheese. But the first modern pizza owes the existence to the Italian of course. This favourite mealtime classic consists of a bottom crust which can be made from almost any bread recipe (mine would be Foccacia) rolled either thinly or thick as in pan pizza. Today it is widely enjoyed as a wholesome meal on its own. Although the mere mention of the word pizza would conjures a flat bread with loads of tomatoes and cheese with lots and lots of toppings, the explanation of the varieties of pizza available would be impossible in this short space. So to begin with, here is a recipe for perhaps the most basic of them all... Homemade Vege Pizza with lots and lots of fresh garden greens

Below is a video showing you how to bake Vegetarian Pizza

Recipe
For Pizza Dough
200 gm Strong Flour or Multipurpose Flour
6 gm Instant Dry Yeast or 12 gm Fresh Yeast
1/4 tsp Salt
140 ml Water
30 ml Olive or Corn Oil
For Vegetarian Pizza Filling
50 gm Tomato Puree / Concassee
75 gm Onion (Diced)
50 gm Button Mushroom (Sliced)
1/2 nos Green Capsicum (Diced)
1/2 nos Red Capsicum (Diced)
1 tbsp Dried Oregano
200 gm Grated Cheese
You may also add additional vegetables of your choice eg. Black Olives, Fresh Basils, Pineapples etc.

Method
Making The Pizza Dough
1) Place 7/8 of the flour, salt and yeast into a mixing bowl. Use a hook to mix ingredients well for about 30 seconds.
2) Add in water and knead till dough is smooth and do not stick to the sides of bowl. Add flour if necessary.
3) Add in olive oil and the remaining flour to incorporate the oil into the dough. Knead for additional 3 to 4 minutes till dough is smooth.
4) Remove dough from mixingbowl continue to knead with hand for a further minute. Cover dough with a damp towel and allow to rest at room temperature for 25 minutes till almost double in size.
Assembling And Baking
1) Sprinkle flour on a flat surface. Use a rolling pin to roll the dough out till about 4 mm (1/8") thick or thicker if you prefer an American Style thick crust pizza.
2) Sprinkle a little flour on a baking tray and place the pizza dough unto it. You may cut it into a round shape. Bake in oven at 200C (392F) for 10 minutes till dough is half baked.
3) Once cooled, spread tomato puree on the crust. Scatter all the prepared vegetables on the pizza crust. Cover with generous amount of grated cheese on top and sprinkle the Dried Oregano on top.
4) Bake in oven at 200C (392F) for a further 10 minutes till cheese are melted and starting to brown. Not all ovens are alike so you might want to keep a close eye on the pizza as it is baking as the cheese will brown very quickly at high temperatures. Serve hot.

Meat Pies

2012-08-02T21:24:00.001+08:00

This is basically a savoury type made from meat and other 'umami' items. It is especially popular in Europe, Australia, New Zealand and South Africa for its ease of consumption and wholesomeness. Hard to believe that this humble pie's existance could be traced back to around 9500BC before being perfected by the Egyptians, Greeks and Roman Empires. The origin of the word 'Pies' actually comes from the name of the meat traditionally used to bake this delicious delicacy which was the Magpie (a bird of Crow family). In fact the first use of the word pie could be found way back in 1303.
Here I have prepared a recipe which is easy to bake and can be stored in the freezer for long period of time. All you have to do when you feel like having one is just bake it in the oven. To me this beats processed food anytime. Learning how to cook and bake your own supper is essentially a joy as the photos and videos will guide you through each step of the way. A Meat Pie recipe may have many variations and you my substitute the cooking of the filling to almost any type of stew of your liking. The only thing limiting your choices of flavour would perhaps be your imagination.

Below is a video showing you how to bake Meat Pies

Recipe
For Shortcrust Pastry
350 gm Soft Flour
30 gm Sugar
1/8 tsp Salt
250 gm Unsalted Butter
60 ml Cold Water

For Meat Filling
2 tbsp Corn Oil
1 nos Medium Onion (Finely Chopped)
2 cloves Garlic (Finely Chopped)
100 gm Button Mushroom (Sliced)
600 gm Minced Meat (Chicken or Beef)
1 tsp Mustard (Dijon or Yellow)
2 tbsp Soft Flour
2 tbsp Tomato Puree
300 ml Chicken or Beef Stock (Depending on type of meat)

Method
Part 1 : Making The Shortcrust Pastry
1) Place the flour, sugar, salt and butter in a mixing bowl.
2) Use a hook to mix at low speed till all ingredients are combined.
3) Add in cold water and mix for no more than 30 seconds to prevent gluten from developing which will result in a less tender crust.
4) Let the dough rest in chiller for 30 minutes.
5) Roll the dough out till about 1/8" (1 cm) thick.
6) Cut the dough out just about 1/2" (1.5 cm) wider than the pie mould.
7) Press the dough gently and snugly into the pie mould.
8) Use a knife to trim off the excess edges of the dough.
9) Repeat step 5 to 6 for the cover of the pie.

Part 2 : Cooking The Meat Filling
1) Heat up oil in a pot and saute onions, garlics and mushroom till fragrant.
2) Add in minced meat and continue to saute till meat is almost cooked and changes colour.
3) Now add in tomato puree, mustard and flour. saute for a further 2 to 3 minutes.
4) Pour in the meat stock and let it simmer under slow fire for 15 to 20 minutes till you loses about 70% of the liquid and thick. Remember to stir occasionally to avoid the bottom part from burning.
5) Scoop the filling into the prepared pie mould.
6) Brush the sides of the dough with eggwash and place the cover on top.
7) Trim off the edges and use a fork to poke holes on top so that steam can escape to avoid the top part cracking lke a volcano.
8) Bake in oven at 200C (392F) for 20 to 25 minutes till the top and bottom part of pie is brown. Serve hot.