A Blog For Recipes, Baking Videos, Photos And Lots More From The Life Of A Chef, Husband And Also A Nutcase.....
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Learn to bake and preparing dessert the easy way with step by step baking videos, photos and complete recipes on how to prepare them. If you still have doubts on how to get the result you wanted, just email on anything you wish to know and I will try to answer them for you. The recipes provided here are from my recipe book and has been suited for a more moderate way of trying out new recipes at home rather than the complex way of doing it in hotels with high tech equipments and utensils and I believe everyone can bake using the methods in this website. Have a great time in the kitchen and remember, safety comes first before hunger. Come back soon for more recipes or e-mail me at eternalbaking(@)gmail.com for any general enquiries or help regarding baking.
Friday, August 10, 2012
Apple Pie And Macaroons Make My Day
Sunday, August 5, 2012
French Pastries From My Students
Thursday, August 2, 2012
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)
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
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)
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
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
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
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
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
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
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
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
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.
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
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
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
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
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
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.
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.