Saturday, 31 August 2013

Lemon Cupakes with Dried Fruits and Lemon Curd topping

 Recipe adapted from Ann Nicol Cupcakes & Muffins
Lemon Cupcake ingredients
125 gm caster sugar
125g unsalted butter softened - original soft tub margarine
2 medium eggs
125 g self raising flour
1/2 tsp baking powder
1 tsp lemon juice
I also added lemon zest 1/2 tsp
I also added a tablespoon of milk.
Preheat the oven to 190 deg celcius
Line the muffin tray with 12 paper cases.
Place all the cupcake ingredients in a large bowl and beat with an electric mixer for about 2 minutes until smooth.
Bake at about 18 minutes until firm risen and golden. Let sit in muffin tray about 1 minute and remove onto the wire rack to cool.
Make the lemon curd and spread on cupcakes when the lemon curd is cooled.
Top with some mixed fruit.
Lemon curd recipe from
Lemon Curd ingredients
3 large eggs - beaten
3/4 cup or 150gm granulated white sugar (I used caster sugar)
1/3 cup or 80ml fresh lemon juice (2 lemons)
56 grams unsalted butter at room temperature - cut into cubes
1 tablespoon lemon zest
Place a stainless steel bowl over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice till blended.
Whisk constantly to prevent curdling of the eggs, until mixture becomes pale in colour and quite thick. About 10 minutes.
Remove form heat and pour through a fine strainer to remove any lumps.
Put in the cut butter and whisk with spatula till butter melted. Add in the lemon zest and cover the surface of the lemon curd to prevent a skin from forming.
When cooled, use it to spread.
There will be balance of lemon curd. I used it to spread on another batch of cupcakes and put fondant flowers on them.
The balance lemon curd can be kept in the fridge up to a week. You can use them to make fruit tarts.
I also have used the remaining lemon curd to use as filling on sweet pastry cookies. Please read my next post.
Enjoy baking!

Tuesday, 27 August 2013

Lemon Panna Cotta


Lemon Panna Cotta

Reduced recipe from Women’s Weekly The Junior Chef


1 bottle Bulla Thickened Cream

Caster Sugar ¼ cup n 1 tablespoon.

1 lemon – grate about half rind and 1 tablespoon lemon juice

Vanilla extract ½ teaspoon

Gelatin 1.5 teaspoon

Method :
Pour about 300gm thickened cream into small saucepan n add 1/4 cup n 1 tbsp caster sugar n 1/2 teaspoon vanilla.

Heat on low heat and stir with wooden spoon till sugar melt.

Sprinkle 1.5 teaspoon gelatin over the cream n stir till gelatin dissolve.

Pour the cream through a sieve into a heatproof jug or another pot.

Stir in 1/2 teaspoon grated lemon rind n 1 tablespoon lemon juice.

Cool the mixture.

Pour into cups .

Chill till harden for a few hours. Serve with berries.



Decadent Couverture Chocolate Mini Snowskin Mooncakes with Chocolate Lotus Paste Filling

Getting adventurous, I searched the net for interesting snowskin mooncake recipes and came across this recipe.  It was originally from Phoon Huat - a baking needs supplier and baking class provider.

After you made them, you will need to chill them in the fridge before serving. You should enjoy them with a cup of Chinese tea.
Ingredients for the snowskin
130ml water
70gm brown sugar
40g bitter Couverture chocolate (I used Bakeway chocolate couverture strong bitter droplets 73.5% cocoa)
10gm cocoa powder
10gm chocolate emulco.
20gm Crisco shortening
60gm Kou Fien (Red Man brand glutinous rice - it is in a powder form)
  1. Warm the water in a saucepan and dissolve the sugar in it.
  2. Add the melted chocolate, cocoa powder and emulco. Stir well to ensure there are no lumps of cocoa powder.  Set aside to cool slightly.
  3. Rub shortening with kou fien first. (I did this by mixing inside a plastic sandwich bag)
  4. Mix well ( I used spoon and also my hands) and then rest the dough for about 20 mins.
Pot with melted brown sugar, melted couverture chocolate, cocoa powder, chocolate emulco
Yes it looks very messy. You need to wash your hands often.
After 20 minutes, weight the mixture into 21gm or 22 gm and make into balls and set aside onto a plate. You should be able to make 13 or 14 pcs.
Fillings Ingredients
300gm white lotus paste
60gm bitter Couverture chocolate melted
1/2 tsp chocolate Emulco
Optional 50gm roasted melon seeds or pine nuts
Mix all the ingredients together in a mixing bowl - I used my hands.

Weigh this into 18gm portions and roll into a bowl and set aside on a large plate. I made 21 pcs. 
You will have balance paste for other snowskin.
How to assemble
  1. Take a piece of the skin dough and flatten it on a flat surface like a tabletop. You can line with plastic to lessen cleaning up.
  2. Place a piece of filling on the dough and enclose it with the skin.
  3. Roll the ball with some kou fien.
  4. Put the ball into a small mooncake mould and press.
  5. Keep inside an airtight container and chill in the fridge before serving.

Place them inside a mooncake box that can be bought from the baking needs store and give to your loved ones. What better gift for the Mid Autumn Festival than a gift of handmade mooncakes?
Enjoy making them!



Saturday, 24 August 2013

Cooking session with Chef Daniel Koh

Recently I attended a cooking session organized by City Gas.  It was a demonstration showcasing a blended sauce created by Chef Daniel.

Cooking studio inside the Civil Service Club

Chef Daniel cooking Stewed Chicken with DK7 Spices & Roasted Tomatoes
Chef Daniel's creation DK7 Spice Mix
We find this dish aromatic but the class was quite big so we had only a small portion to taste. 
Tips from Chef Daniel - Roasting the tomatoes releases the sweetness. Easy to remove tomato skins.
- Brown the chicken to seal the chicken juice before stewing however, if the flames not strong enough will leak out water from the chicken.

Chef Daniel introducing his fruits for second dish - Pan-fried Sea Bass Fillet with DK7 Spices Blend & Fruits Sauce

Blending the fruit juice

Tasting the dory fish (replaced sea bass)
Chef Daniel Koh - celebrity Chef but friendly - thumbs up!!





Monday, 19 August 2013

Peach Konnyaku Cake

Peach Konnyaku Cake – Recipe from Alex Goh Creative Making of Cakes Book

Top Ingredients

A 950ml water

B 160g sugar and 1 pkt Konnyaku powder

C 1/8 tsp citric acid

D 2 drops Peach colouring 2 drops Peach flavor (I replaced with orange)

E Peach slices

9 inch round mould

A Pot and a wooden spatula for stirring.

Top method

1.       Mix (B) then add to (A) and stir constantly till well blended in a pot.  Then bring it to the boil.

2.       Add (C) and (D) mix will evenly blended.

3.       Arrange (E) on the bottom of the round mould.  Pour the above konnyaku syrup onto it and let it set. 

Base ingredients

A 800 ml milk (I used 750ml)

B 180g sugar and 1 pkt Konnyaku powder

C 40 g cornflour and 100 ml water

Base Method

1.       Mix (B), add into (A) and mix till well blended and bring it to the boil.  Add the premixed (C) slowly and continue to cook till mixture thickens.  Please stir constantly to avoid burning the bottom.

2.       Pour it onto the peach konnyaku and let it cool and refrigerate.   (I used a fan to cool it and put in the fridge)

3.       Remove from mould and serve cold.

First layer of jelly done

Base Mixture ready - thick

Real cool treat on a hot day! Enjoy!

Made a second one included lychees as well.

Saturday, 17 August 2013

Durian Mille Crepe and Durian Crepe Roll

Finally did a mille crepe- this time with my hubby's favourite fruit - Durian!
Previously I have done crepes before and added ice cream to eat with them.  Today I tried out with durian filling and am so glad I got it right and didn't let my yummy durian go to waste.
I used D24 durian which I bought from Cold Storage along with the Topping Cream

Durian Filling Ingredients

150g fresh durian (pressed through a sieve for finer texture)
20 g instant custard powder
220 g non-dairy fresh whipping cream (whip it up with electric beater till thickened)

Place the fresh durian with custard powder into a bowl and beat till thickened.
Then add the whipped up topping cream and mix well with a spatula. 
Set aside in the fridge.
This mixture is good for spreading on 10 - 14 pcs of crepes.
150gm durian after pressing through sieve.

Whipped durian and custard powder.

 Durian and whipped topping cream
Durian filling - mixed with topping cream
Place a piece of cooled crepe on plate and spread the durian cream. Layer with crepe and repeat process.
Chill and cut into 8 servings.
I used the crepe to make durian crepe roll too.

Use about 1.5 tablespoon of durian cream and put it at about 1/3 position of the crepe.
Roll the crepe over the cream and fold in the sides.

Rolled durian crepes.
Hope everyone can enjoy this durian dessert.
For crepes recipe, please use the following - please make 2 portions in order to make the mille crepe

Saturday, 10 August 2013

Pizza with basil leaves and mini pizzas

Pizza pan is 28cm round.
Tart tray with 12 holes.
Recipe adapted from Willow Ware.
Ingredients for the Pizza dough
15 grams yeast
2 teaspoons of honey
300 ml lukewarm water.
400 gms plain flour
50 gms bread flour
1.5 tablespoon of dried oregano leaves.
Dough method :
Blend together the yeast and honey in a bowl.
Add the 300ml lukewarm water , stir and let it rest 5 minutes till cloudy.
Sift the two flours and put inside a large bowl.
Mix in the oregano leaves.
Make a well in the centre and pour in the yeast water.
Knead to form a soft dough.
Oil it with some olive oil, cover with cling wrap and proof 30 minutes.
Round Pizza Topping Ingredients
Grated parmesan cheese
Fetta cheese
3 hotdogs cut into 12 slices each.
Mini tomatoes cut into halves such as cherry tomatoes.
Pizza sauce
Basil leaves
Olive oil
Oil the pizza tray.
Take 2/3 of the pizza dough and spread it on the tray.
Sprinkle garlic powder all round.
Then spread pizza sauce on it.
Crumble feta cheese and spread on it.
Place the cut hot dogs and tomato halves cut side up.
Set temperature of oven to 180 degree celcius.
Bake the pizza for 17 minutes.
Put the basil leaves on it and drizzle some olive oil on the leaves.
Bake for another 3 minutes.
Serve the pizza.
Mini Pizzas
Use a 12 hole tart tray or muffin tray.
Oil the holes.
Use the 1/3 dough and divide into 12 pcs.
Press into circles and fit into the holes.
Put garlic powder, pizza sauce, then feta cheese, then hot dog (2 slices each) and sprinkle parmesan cheese on top.
Bake at 180 Degree Celcius for 11 minutes.
Remove and serve.