Monday, 7 July 2014

Salted Caramel Apple Crumble Bars.



I think my mind is blurred because I'm starting class soon. As it's coming nearer, my heart is getting weaker. And excited. And happy. And mad. And
And 
And
I don't know.
I think I have Didaskaleinophobia.



This class is going to kill me soon. I have already spend like a few hundred bucks just to buy class materials.
But everything is worth it. 


Anyway I'm so happy because I just made a Ruffle Cake over the weekends for  baby boy birthday. It was my first time doing a ruffle cake. And ... I'm quite happy with my results. 

YES. 

IT'S ANOTHER RAINBOW CAKE AGAIN.
BUT IT'S A RUFFLE RAINBOW CAKE! YAY!



Anyway I got this apple from my office as we have fruits day every week. 
I stole 5 apples. HOHOHO.

Actually I didn't steal. Carol told that I can take as many as I like. 

I wanted to tell her can I take the whole carton of apples instead?



And I'm just joking.



Salted Caramel Apple Crumble Bars
Yields: 12 big servings


For the salted caramel sauce:
1 cup - 200grams sugar
200ml heavy cream
1 tbsp - 14grams butter
1/4 tsp salt


For the apple filling:
5 cups - 500grams diced apples (green ones are preferable)
1 tbsp fresh lemon juice
1/2 cup - 62grams all-purpose flour
1 tsp cornstarch
3/4 cup - 150grams brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice

For the crumble:
3 cups - 375grams all-purpose flour
1 cup - 200grams sugar
1 tsp baking powder
1/4 tsp salt
1 cup - 226grams cold unsalted butter, diced
1 egg, lightly beaten




For the salted caramel sauce:

Place heavy cream in a small bowl.
Heat the sugar over medium-high heat in the bottom of a large saucepan until the sugar has liquified and turn into a deep amber colour.
Swirl the pan occasionally to ensure even caramelization of the sugar.
Off the heat, slowly stream in the heavy cream while whisking quickly to prevent the caramel from bubbling up too much and overflowing.
Add the butter and and salt and stir to combine.
Cool the caramel completely before using.


For the crust:
Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer or if you do not have a standing mixer you can use a pastry cutter.
Add the cubes of cold butter, mix until the mixture resembles fine crumbs.
Add in the egg and mix until the dough starts to clump together.
Take about 3/4 of the dough and press it into the bottom of a greased and floured 8 x 8 inch pan evenly.
Chill in the fridge for about 30 minutes while you preheat the oven to 350F/180C.

Store the remaining 1/4 of the dough in the fridge as well while you prepare the apple filling.
Bake the crust for 15 minutes or until the top is lightly browned. Prepare the apple filling.
For the apple filling:
Combine the diced apples and lemon juice together in a large bowl and toss to coat the apples.
In another bowl, combine the flour, cornstarch, brown sugar, salt, cinnamon, nutmeg and allspice together.
Pour this mixture over the apples and carefully combine.
Pour the apple filling over the crust and drizzle over the salted caramel sauce.
You will only need 1/2 to 3/4 cup.
Crumble the remaining dough over the apples and bake for 40 to 45 minutes or until the crumble topping has browned and the apples are soft.
Cool completely before slicing.


Notes:

As caramel needs time to cool, I suggest you make the caramel a day before.
This is best served on the day itself. Any left over can be store in a air tight container and reheat but the texture will not be as nice as eaten on the day itself.





Monday, 30 June 2014

Rainbow Cake.

I swear I'm going to make entretment some day. 
I will do it. 

But I just don't have the courage to do it. 
I read somewhere from a blogger that entretment is very very time consuming. 
But when the final piece is done, It's better then ANYTHING you made. And when I say ANYTHING. I mean ANYTHING. I mean even having to lose your precious sleep, or not having to bath for a few weeks.

I'm just kidding.

Wait for my next post. Or maythe the post after next. Or maybe the post after next post. 

ok. Don't roll your eyes alright?



Unfortunately, 

I'm not able to cut out the cake as this was a order from someone. 
But I'm overall satisfied with my performance this time. 





Do you like this? 
By the way, check out my new page for customized cake 

:D :D :D

Till we see again!

Tuesday, 24 June 2014

Tim Tam Cheesecake with Salted Caramel.

OH-MY-GAWD.





This cheesecake has been in my to do list for a long long time. 
But I just doesn't have the time to do it. 

I think my baking list is piling up.
The amount of recipes I have on hand can take F O R E V E R to finish. 




And the best thing is I keep collecting them. 

But I'm happy. Who cares??

Soon I think I will have to sleep with my recipes and cookbooks because I have no space to store them.







Tim Tam Cheesecake with Salted Caramel.
Slightly modified from here
Yields: 8 servings

Ingredients: 
Base:

200grams oreo, cream remove (about 27 oreos)
7 tablespoon - 100grams melted butter.


Filling:

150ml Whipping cream
3 teaspoon gelatine 
1/4 cup - 60ml water
250grams cream cheese (room temperature)
1/4 cup - 50grams castor sugar
1x200 grams Tim Tam chocolate biscuits, chopped.


Salted Caramel:

3/4 cup - 150grams sugar
Tiny bit of water
6 tbsp - 85grams butter
1/4 cup - 60 grams heavy cream
1 1/2 teaspoon sea salt

Directions:
Base:

Crush your oreos using either a food processor or if you don't have one, dump all your oreo cookies into a plastic bag and using a rolling pin, crush it until it becomes fine crumbs.
Mix the crushed oreos together with the melted butter and combined till it looks like wet sand. 
Press it onto your cake base pan and chill the base in the fridge while you prepare the filling.

Filling:

Whip the whipping cream till stiff and place in fridge for later use.
Sprinkle gelatine over water and let stand for about 10 minutes.
Place in microwave for 30 seconds or over stove top to melt the gelatin. 
Stir and cool. Set aside. 
Beat cream cheese and sugar together until smooth using a stand mixer about 4 minutes.
Stir in the cool gelatine mixture.
Add the chopped tim tam biscuits and combine together. 
Fold in the whipping cream.
Pour filling onto base. Smooth the top and cover with a plastic wrap and place in fridge to chill at least 4 hours or overnight before consuming.

Salted Caramel:

Place sugar in a heavy bottomed saucepan over stove top over medium high heat. 
Add a tiny bit of water and cook the sugar until it reach a deep amber colour, about 3 to 4 minutes. You have to monitor as it will burn very quickly. 
At this point, add the butter in and stir until melted. 
Slowly pour in heavy cream.
**Be careful as it will splatter! 
Add the salt.
Mix well and pour onto a flat tray to let cool before drizzling on the cheesecake.


Sunday, 15 June 2014

Mango Rose Tart.






Gloomy. 
I don't know why I'm feeling gloomy. Like the weather. 

Probably it's because my school is starting soon.

OMG.


I'm probably having pre-exam-school depression. 
I hated going to school since young. Actually I hate exams. I get the jitters all around because I know the moment I step in the exam hall my mind is all blank. SIGH. 


Actually I feel excited as well. Mix feelings.



Anyway, I'm not going to talk about this first. It's not important. 





I made this tart over the weekend. 
It's using my basic shortcrust pastry (kindly change all to plain flour) for the base and pastry cream for the filling. 
The toppings are mangos. I made a BIG flower. 


Does it look like a flower?!
If you say no I'm going to kill you.

I'm just saying. 




Oh yes, by the way Happy Birthday to everyone born in June.
And Happy Father's day.




Mango Tart
Yields: 9 inch tart

Tart Base :

200grams plain flour
2 teaspoon castor sugar
7 tablespoon - 100grams cold unsalted butter, cut into cubes
1 egg yolk + 3 tablespoon water
A pinch of salt
A little egg white for brushing the shell

Pastry Cream:

1 2/3 cup - 400ml full cream milk
1 teaspoon Vanilla Bean Paste
4 egg yolks
1/2 cup - 100grams sugar
2 tablespoon cake flour
2 tablespoon corn flour
100ml whipping cream

Topping: 

2 to 3 sweet ripe mangos

Method:

Tart Base:

In a large bowl, combine both flour, sugar and salt. Mix well.
Add in butter and using your finger tips or pastry cutter, rub until it resembles fine breadcrumbs.
Stir in the egg yolk mixture and combine using your hands to form into a dough.
Wrap the dough in a cling wrap and chill for about 1 to 2 hours. 
Remove the dough from fridge and roll out your dough in between baking paper
Roll out your dough to about 1/4 inch thickness and slightly larger then the tart pan.
Transfer the dough over to the tart pan and trim off the edges.
Chill again for another 15 minutes. 
Preheat oven to 350F/180C.
Prick your tart base with a fork and blind bake for 20 minutes. 
Remove from oven and brush with a layer of egg white on partially bake tart shells and bake another 15 minutes uncovered. 
Remove from oven and let set aside to let cool. 

Pastry Cream:

Pastry Cream:

In a medium pot, pour milk and turn fire on low heat.
When it begins to boil, turn off fire. (You will know when the side starts forming little bubbles)
In another medium heatproof bowl, light beat egg yolks and add in sugar. 
Using a balloon whisk or a normal whisk, beat the mixture together until light in colour.
Combine the cake flour and corn flour and sieve together. 
Add in to egg yolk mixture and combine.
Gradually add the slightly cooled milk in 3 to 4 addition to egg yolk mixture and stir thoroughly. 
(Add in slowly to avoid cooking the eggs!)
Strain the egg yolk mixture back to the pot.
Over low heat, stir quickly but slowly to let the mixture thicken. (It should take about 3 minutes)
**You have to stir very quickly as this is very important to not let the eggs be cooked or burn the bottom 
When it begins to form bubble at the sides, remove from heat and transfer to a flat tray beneath a ice bath.
Once cooled, cover the pastry cream with cling wrap touching the cream. 
The reason for doing this is to prevent a crust from forming. 
Store it in the fridge as soon as possible as pastry cream spoils fast. 
This pastry cream can be done a day in advance.

Assembly:

Whip the 100ml whipping cream to stiff peaks and fold into the pastry cream until combined.
Spread or pipe the pastry cream onto the cool tart shell. 
Slice mangos into thin strips. 
Starting from the inside of the tart, overlap your mangos each onto other to form a rose shape or you may decorate whatever you want. 
Place in the fridge for another hour and serve chill. 




Monday, 9 June 2014

Inside Ombre with Swiss Meringue Buttercream Cake : A Celebration Cake!

FIRSTLY, I would like to wish anybody whose birthday falls on June. 

HAPPY BIRTHDAY!


I was overwhelmed, excited, nervous, happy when I'm doing this.
Suddenly everything feeling that you could describe came to me.


I love doing celebration cakes. 
Birthdays cake. Umm..

Chocolate cakes, Strawberry, Vanilla.




And It's for a friend birthday. 
I use 2 days to get this cake done. From baking the cake to frosting and pipping the rosette. 
By the time I'm done with washing and cleaning up, it was about 1am.
(Don't get me wrong I didn't start from morning and ended only at 1am. What do you think I was making? Mount Everest Cake?!)



But it was worth it. I'm super excited about the cake. 
But there's still flaws. And I actually smudged the sides of the cake because of my clumsiness. 
Goodness me. I hope no one hates me.


We had late lunch over at at friend's place. And after that we cut the cake. 
We sang happy birthday and it was awful. 

I mean me.

I didn't manage to take a photo of the insides. This photo was taken from my friend's camera.