Cream Caramel

Cream Caramel

material:

1/4 liters of fresh milk - (Heat

1/4 liter cream - a little)

100 gm Sugar - (cook until

100 ml of water - so brown sugar)

3 eggs - Combine

2 egg yolk

40 gm castor sugar

ways:

1. Dank milk mixed with sugar rim and boiled caramel over low heat until boiling.

2. Pour the milk in the egg mixture and stir.

3. Strain the mixture into small molds that have been dilenser with melted margarine.

4. Place the mold in a pot with water and bake. 170'C temperature for 35-40 minutes.

5. Get in the refrigerator.

6. Serve with fruit Seger.

Egg tart

Egg tart

INGREDIENTS

300gm flour

250gm butter

100gm icing sugar

HOW TO

Provided all the materials used in the sweet crust on the menu.

First, beat the butter with icing sugar slowly and stir.

Finally, place a soft flour into the butter and icing sugar. Mix all together and knead until smooth.

After that, place the dough into the tart mold.

Blind baked at 180 C.

Filling

INGREDIENTS

1200ml UHT milk

600gm castor sugar

12 eggs

3 tsp vanilla essence

HOW TO

Provided all the materials used in the egg mixture tart on the menu.

First, to provide a mixture of egg tarts with the filling of all materials such as UHT milk, caster sugar, eggs and vanilla essence. Stir well.

Finally, the filter material aIready mixed. It will be used to fill into the sweet crust. Baked it at 180 c.

Doughnut

Doughnut

Sponge

350gm bread flour

instant dry yeast 4gm

210gm water

Dough: -

bread flour 50gm

serbagura flour 100gm

milk powder 30gm

bread improver 8gm (gray baking bread)

baking powder 10gm

instant dry yeast 8gm

75gm icing sugar

salt 5gm

eggs 30gm

40gm water

60gm butter

HOW TO

Mix of materials 'sponge' for 3 minutes. Store in an airtight container for 4-5 hours before use.

Mix the ingredients dough (except butter) for 1 minute. Cut the 'sponge' little by little and mix with dough ingredients. Knead for 7 minutes.

Enter the butter and knead again for 2 minutes.

Circle and rested for 15 minutes.

Roll the dough and shape.

Rest for 45 minutes.

Heat oil at 180 c.

Fry for 45 seconds.

Blueberry Cheese Tart

Blueberry Cheese Tart     

INGREDIENTS 

250gm butter

100gm icing sugar

2 eggs (GERD B)

440gm flour

1 teaspoon vanilla tea vanlia

INGREDIENTS FOR Make filling: -

250gm cream cheese

1 egg (GERD C)

1/2 teaspoon vanilla tea vanlia

100gm sugar / castor sugar

HOW TO

Flour and sugar mixed and sifted once.

Enter the butter in the flour and sugar just now, mix well to be like the sand / Crumb.

Then add the egg yolks and vanilla essence, mix well until it got the dough.

Cover and rest at room temperature for ~ 15min before admission into the tart mold.

No need to use any grease to the mold. Ensure that dry to avoid mold dough sticks to the mold after the burn.

Bake at 180C for ~ 20-25min or until slightly brown shj.

Filling - in cream cheese, eggs, vanilla essence and sugar vanlia (use standmixer).

Pipekan filling in pasteri who have been burned. Bake again at 180C ~ 15min. If the small size of the burn to reduce the time for pasteri and filling.

Cookies n' Cream cakepops!

Cookies n' Cream cakepops!

... so i recently made these cakepops for a Christmas party. The theme was red, white, and black so I designed the cakepops accordingly. 

Super easy, and super fun! here's how I did it.
Bake up a vanilla cake using your favorite homemade recipe, or use store-bought vanilla cake mix. To make 14 cake pops, you will need 1/3 of the cooked cake. Crumble 1/3 of the cake until there are not large lumps, add about 2/3 of a cup of vanilla or cream cheese frosting (I just eyeball the amount of frosting). Mix well. Then add, 1/4 cup of Oreo cookie crumbs (I just eyeball that too)... Once it's well incorporated into the dough, you can start forming them into cake balls. 

 Once in balls, stick in the freezer for about 15-30 minutes to firm up. While cake balls are in freezer, prepare your white chocolate coating. Using a double boiler or microwave, place about 1 cup of white chocolate chips and add about 3-4 tablespoons of vegetable oil (I just eyeball that amount) and heat until smooth. If using microwave, heat in 30-second intervals mixing in between. What you want it a smooth consistency. The purpose of the vegetable oil is to make the chocolate thin enough, in order to dip the cakepops into. Dip lollipop sticks into the cakeballs, then dip the entire cakepop into the white chocolate.

 Then after, just decorate! For these, I used Oreo crumbs and food coloring.

Here's another look...

 Here's what the inside looks like =) This was my sample taste. it was yummy! tastes just like cookies n' cream ice cream, but just a cake version. =)

For more help with making cakepops, check out my previous post on tips about cakepops --> click here

Enjoy!

Fruit Cake

Fruit Cake

A Fruit cake with a flavor of rum.

Ingredients:

• 250 gms. Maida ( all purpose flour)
• 250 gms Powdered sugar
• 250 gms. Mixed fruit
• 2 tbsp. Mixed fruit jam
• 3 tbsp. Rum
• 5 nos. Eggs whites
• 250 gms Butter
• 1/2 tsp. Baking powder
• 2 tsp. Caramel color

Method:

1. Cream the butter and sugar. Beat egg whites and keep aside.
2. Add fruits and baking powder to the flour and mix well.
3. Add jam and rum to the cream mixture and add caramel color.
4. Now mix well and bake at 300 degree F (180 degree C) for 1 hour .

Glorious Decadent Chocolate and Raspberry Cake

Glorious Decadent Chocolate and Raspberry Cake

I absolutely adore chocolate; I can’t get enough of it. Chocolate and cheese are my vices, mix chocolate and cake, or cheese and cake, and I am in heaven. (Don’t worry my white chocolate and raspberry cheesecake recipe will be coming soon.) This is my favourite chocolate cake recipe (And I will tell you a secret, it is ridiculously easy to make and looks fab). You can decorate the cake with more chocolate, fresh cream or butter cream, fresh seasonal fruit and so on. These cakes are great for a celebration. For a big party make two. Top one of with blueberries, one with raspberries for ultimate effect. Or alternatively make one up on a Sunday. Take it to work. It’s a great way to score brownie points with your colleagues. Spread a little love on a dull and dreary Monday morning.

Ingredients

3 oz of Self Raising Flour

4 oz of Caster Sugar

2 oz of Organic Coco Powder; Green and Black’s do a great one.

Vanilla Essence

4 oz of unsalted butter

Large Whipping Cream

2 punnets of raspberries (of fresh fruit of your choice.)

1 teaspoon of baking powder

4 Eggs

Method

Mix the sugar and the butter together using a hand whisk. Now add the baking powder, the flour and the coco powder. Mix these together with the hand whisk.

Now add the eggs and a tea spoon of vanilla essence.

Preheat the oven to 170-190 degrees.

Get a large cake tin; line the tin with baking paper and grease with butter.

Place the mixture into the cake tin, and then bake for 25 minutes.

You can test if the cake is cooked by placing a skewer, vertically into the cake. If Mixture comes out on the skewer, then the cake is not cooked.

Once the cake is cooked, I would recommend cooling for a few hours.

Then when you are ready to serve, whip some cream. Place this on top of the cake, and then garnish with fresh fruit.

It should taste lush! Let me know if you try it!

French Macaron’s

French Macaron’s



 

I have always wanted to make these, but thought they would be really difficult, either my first attempt at making them proved to be a fluke, or they are not as difficult as I had thought.

Ingredients

• 125g ground almonds.
• 200g icing sugar.
• 3 free-range egg whites.
• 2 tbsp caster sugar
• ½ tsp cream of tartar
• Drop of your choice of food colouring.

Method

• Draw 5cm circles evenly spaced on a baking sheet, turn it over and stick to the baking tray.
• Blend the ground almonds in a food processor until well combined, add to the sieved Icing sugar.
• Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
• Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
• Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle.
• Pipe into the drawn 5cm/2in circles on the baking tray.
• If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, pop any that might appear with a cocktail stick.
• Then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).

• Preheat the oven to 160C/315F/Gas 2½.
• Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes.

 

•     Carefully peel away the greaseproof paper and set aside to cool completely.

               Meanwhile, for the chocolate filling, use my Ganache recipe and pipe it onto the Macaron’s