Tuesday, February 28, 2017

Mango Cheese Mousse Cake

Never get enough of mango cheese mousse cake? 
This is the third time I bake this cake within the same month.  Why I was so obsessed with mango cake?  In fact, it's not.  The first bake was a total failure.  The second bake was to regain my confidence.  And for this bake (3rd time), it was specially baked for an old friend who visited us from the US.   She reminded me to bake her something when she came to Singapore. I was with "mission" to bake for her!

My friend isn't a local, she cannot endure durian odour, durian is definitely out. I wanted something light and refreshing, the strawberry or mango cake literally came into mind.  With the consideration of the strawberry shortcake was baked 2 days ago, mango cake became the ultimate choice.   Mango fruit is well liked by the majority and it's an ideal dessert choice after a big meal.  

I love to give life to my baked products these days with an impressive effect.  However, being a novice cake decorator, I know my limit, I can only create something simple and not too elaborate.

To get good ideas, I watched many online tutorials and learn the tips on how to decorate a mango cake.  I was amazed by mango rose design, it looked simple yet elegant.  Hence, I decided to use this template for my mango cake.

Beside the decoration, I wanted to challenge myself with making this cake 5 layers. Without any tall pan at home, it made the cake-making process very time-consuming.  It's  also very challenging to assemble the 5 layers of cake with mousse together without it from collapsing.  I had to keep the cake in the freezer for 30 mins each time a layer of the mousse was spread.  This process took me 2-3 hours to complete.  After that, I had to chill the cake overnight to ensure it was all set.

After a day of chilling, finally, I could do final frosting on the whole cake. And for the rose design,  it spent me more than an hour including preparing the mango and arranging the mango slices to form a  rose.  The work to make this cake including the rose design is very extensive.  If you don't have time, forget to make this.

Though making this cake is tedious, I received very good feedback from all my friends who tasted it. They liked it so much and said it was heavenly yummy.  To me, it's worth the effort, and it makes my day.

Mango Cheese Mousse Cake ( 5 layers)

Vanilla Sponge Cake
Ingredients:   (Two 7" round pans)
- 5 egg Yolks   (95g)      
- 50g caster sugar 
- 3/4 tsp Vanilla Essence

- 2.5 tbsp milk (38g)
- 1/3 cup (70g) Oil

- 100g Cake Flour             } sifted
- 3/4 tsp Baking powder }
- pinch of salt

- 5 egg whites (188g)
- 94g castor sugar (can further cut down a bit if mango too sweet )
- ¼ tsp lemon juice or vinegar 

Method
1. Whisk egg yolks, sugar and till light and pale yellow (about 4-5 mins) and then add vanilla essence.
2. Microwave milk and oil for 20 sec and then immediately stir into the egg yolk mixture (Step 1) with a hand whisk.
3. Fold in flour, baking powder and salt, stir until smooth.  Set aside.  (Remember to preheat oven at 160*C.)
4. Use a mixer,  whisk the egg whites on medium speed till frothy (30 sec), add a drop of lemon or vinegar,  and sugar a little at a time, whisk on high speed till medium (firm) peak form (about 3-4 mins).
5. Fold 1/3 of the meringue into egg yolk mixture from step 3, mix till almost combined.
Repeat the same for remaining 2 portions, fold in the meringue lightly until well combined.
6. Pour batter into two 7" round pans and fill to 70% full. Tap on the table to release bubbles.   
7. Bake in preheated oven at 160*C for 20 mins and then lower to 150*C for another 20 -25  mins or till skewer comes out clean.
8. Once bake, let it cool down a bit (2-3 mins) and remove cake from pan.

Mango Cheese Mousse
Ingredients:
- 250g cream cheese
- 2 tsp lemon juice
- 75g caster sugar (if the mango is sweet, can further cut down)
- 2 tsp rum
- 300g mango puree 
- 1 ½ tbsp gelatin } Premix and microwave
- 3 tbsp water }
- 250ml dairy whipping cream 
- 1 tbsp caster sugar
- 300g or 1 mango (cubed)

- 400g non-dairy top whipping cream 
- 2 big mango cut into slices
- 1 Tbsp apircot gel for glazing

Method:
1. Cream cheese, sugar, lemon juice together till smooth and creamy (2-3 mins). Add in rum and mango puree and mix well.  Set aside for step 3.
2. Mix gelatin powder with water, rest for 2-3 mins and then microwave for 20 sec or double boil till dissolved.  Keep warm and set aside.
3. Whip whipping cream with 2 tbsp sugar till about 70% stiff (about 3 mins) and stir into mango cheese mixture from step 1.   Add in gelatin solution from step 2 and mix till combined.  

Assembly: 
1. Cut 2 sponge cakes into 5 layers, place a slice at bottom of a loose-based pan**. 
2.  Spread  1/10 of mango cheese mousse on it,  top with a layer of mango cube and then cover with another 1/10 of mango cheese mousse.
3.  Place in the 2nd slice of the cake, repeat the same step above.  Repeat the same for the 3rd and 4th layer as well. 
4.  Place the top layer of cake over, pour in remaining mango cheese mousse, ensure all sides are filled.
5.  Let the Mango Cheese Mousse Cake freeze for 4-5 hours or chill overnight to set. 
6. Whip top whipping cream, remove cake from the ring, cover the cake and smoothen it.  Arrange mango slices to form a rose and glaze with apircot gel.  Chill for at least another 1- 2 hours before serving.

** If you don't have a loose based pan, each layer filled with mousse needs to be frozen for half an hour before you could place another layer.


Japanese Cheesecake

Between Japanese Cheesecake and New York Cheesecake, I will prefer the latter.  Though I don't fancy dense and rich cake, Japanese Cheesecake is too light and moist for me.
 
Then why I baked?  It's to challenge myself as I hadn't been able to bake a smooth Japanese Cheesecake.  I had seen many successful examples from the folks in the baking community.   With my upgraded skill lately, I think I should be able to conquer this challenge.  In order not to repeat the same blunder, I went through Dr Leslie's post and tips thoroughly. 

I didn't follow 100% of his instruction and advice as my old habits die hard or probably I trusted my own instincts.  Phew, the cake came out almost there, though not perfect, the texture was fine, no big air pockets.  The only flaw was some wrinkles appeared on the top.  Based on Dr Leslie, it seems to be normal.   The advice is to glaze it immediately out from the oven before it turns wrinkly.

This recipe calls for 1 tsp of lemon zest, I think this can be cut down to 1/4 tsp or omitted totally as the lemon zest taste is overpowering and sharp.  
One thing to note: I used two 6" round pans but this recipe seems to be too much for it.  I realised that some experts had modified his recipe with 1 egg less and the result looks perfect.  I think I will adopt the modified recipe instead.


Below recipe is for my future baking reference.

Ingredients:-
250g cream cheese - cut cube and double boil
- 60g butter (cut cube)
50g caster sugar
- 5 large egg yolks
100ml milk
- 1 tsp Vanilla extract (cut down 1 from original recipe)
- 1 Tbsp lemon juice ( omit lemon zest)
- 1/2 tsp salt
- 60g cake flour
- 20g corn flour

- 5 large egg whites
- 70g caster sugar
- a drop of lemon juice

Preparation:  
-  Prepare Two 6″ round baking pan. Line the bottom and dust the sides with flour.  Get ready Two 8″ round baking pan for water bath.
- Preheat oven at 200*C for 15 mins.

Method:-

1.  Melt cheese and butter over a double boiler and whisk until smooth.   Add sugar, whisk until dissolved.  
2.  Add egg yolks one at a time and mix well each addition.  
Add milk,  vanilla, lemon juice, salt and mix well. 
3.  Remove from double boiler, gently whisk in the flours and mix well. Set aside.
4.  
Use a mixer,  whisk the egg whites on medium-low speed till frothy (30 sec), add a drop of lemon juice and beat at high speed till bubbles become very small but still visible.  Add sugar a little at a time, beat till just soft peaks (ribbon stage only) 
5. Fold 1/3 of the meringue into egg yolk mixture from step 3, mix till almost combined.
Repeat the same for remaining 2 portions, fold in the meringue lightly until well combined.
6. Pour batter into two 6" round pans and fill up to 1.5cm (80%) from the rim. (based on the expert, the batter should rise not more than 1 cm).  Tap on the table to release bubbles.  The batter should be very runny that doesn't require to smoothen the surface.
7.  Waterbath bake on the bottommost rack in the following sequence.
  • 200*C for 15-18 mins until top is golden brown
  • 160*C for 15 mins
  • Switch off the oven with closed door,  leave it for another 30 mins
  • Remove and unmould when the cake has pulled away from the side of the pan.
  • Switch on the own again and set at 100*C.  Bake the cake standing on a piece of baking paper for last 10 mins (optional step to dry the sides of the cake)
8.  Open the oven door ajar and let the cake cool in the oven for another 30 mins before removing.  Apply a thin layer of glaze to maintain a smooth surface.  
9.  Chill for  3-4 hour before slicing.
    

Sunday, February 26, 2017

Strawberry Shortcake

Am I crazy?  Baked 3 cakes in a day.  Am I in the business of selling cakes?  
No! No! I wasn't crazy and not doing business.  I only baked for family/friends, and for fun.

After I posted my baked product photos on social media, some friends asked when I could take the order. Hmm.. I am currently on a break before my next level of the certificate program (advance certificate in baking and pastry), hence, I don't want to do any business stuff for the time being.  

I am using my break to brush up my baking skills since I stopped for 3 years.  In this two months, I am glad that with the concerted effort, I managed to refresh and improve my baking skills.   I baked at least 5 items a week,  I also explored many new recipes. 

In addition, I learned a lot from the baking community. The people there taught me a lot, they are so willing to share tips.  Now, I am more confident in my baked products but I am still not satisfied with my cake decoration skill.  This is something I need to practise more.
  
I brought the Strawberry Shortcake to a lunch meeting to share with friends, they all liked it.  I do like this cake as well, although it's layered with whipped cream, it doesn't taste too creamy and sweet. 

This is one of my favourites.  The light & spongy texture filled with the whipped cream and strawberries makes this a perfect treat for any occasion.   
Want to bake for an occasion?  Why not give this a shot!

Strawberry Shortcake Recipe

Ingredients:
- 1  6" sponge cake (slice into 3 layers) - you can follow the sponge cake recipe as in this post but cut half of the ingredients

- 1/2 tsp gelatin      } mix together and microwave
- 1/2 Tbsp water    }

- 300 ml whipping cream (dairy cream)
- 1  1/4  tbsp sugar
- 1 1/2 tsp Kirsh + 3/4 tsp vanilla essence

- 100 ml top whipping cream (non-dairy cream)
-  250g strawberries (keep 5  and the rest slice into 4 pcs)


Method 
1. Mix gelatin and water, let it sit for 1 mins and then microwave for 12-15 sec.  Set aside.
2. Whip cream (under ice water) and sugar on medium-high until soft peak form (70% peak). Add in kirsch and vanilla essence, mix well. 
4.  Add in gelatine from step 1, mix well.  Set aside.
5. Cut sponge cake into 3 layers.
6. Spread 1/7 of the whipped cream to the 1st layer (bottom layer). Line with strawberries and spread another 1/7 of the cream over.
7.  Place in the 2nd layer of the cake, repeat the same as step 6.  
8.  Place the top layer of cake over, spread remaining whipped cream over the top layer and all sides. 
9.  Let the cake freeze for 3-4 hours or overnight to set.
10. Whip top whipping cream, cover the whole cake and decorate as desired. Chill for at least another 2 hours before serving.

New York Cheesecake

Another dense, creamy and rich Cheesecake.
  
This cake uses a combination of cream cheese & cottage cheese added with some lemon zests. I was juggling on Thursday to bake this and Oreo cheesecake at the same time as I wanted to optimise my oven to save electricity.

However, I noticed that the Oreo cheesecake needed lesser baking time than the New York's.  When I turn off the oven after 50 mins,  the Oreo cheesecake became a bit brown on top but the New York cheesecake still looked moist and smooth. 

A note to take: If I do the same thing next time, I should set 5 - 8 mins less baking time for  Oreo cheesecake.

Why I baked this?  Again, I baked for someone (a close friend) who is my New York Cheesecake fan.  I bet she doesn't mind to put on extra calories in exchange for this delicious treat.

This is not a new recipe, I have baked it many times.

New York Cheesecake recipe

Ingredients 
- 48g digestive biscuit
- 24g butter (melted)

- 125g cream cheese
- 40 caster sugar
- 1/8 tsp of lemon zest (increase if you like stronger zest)
- 1/4 tsp vanilla
- 40g cottage cheese (strained to remove lumps)
- 1 no. eggs (abt 60g)

- 1 tbsp of Apricot gel mixed with 2 tsp of boiling water to dilute
- Some whipped cream
- some shaved chocolate 

Preparation 
- Preheat oven at 150*C.  Baking Time: 50-50 mins.
- Baking pan: 4" round pan loose base. Outer wrapped with foil and base lined with baking paper.
- Prepare boiling water for the water bath baking method.

Method - Biscuit Base
1. Crush digestive biscuit into crumbs with rolling pin, add in melted butter and mix till well combined. Pour into baking pan and press till even and level. Chilled for at least 30 mins.

Method - Cheesecake
2. Beat cream cheese, add caster sugar into 2-3 additions (begins with low speed and then increase to medium, try to use a stand mixer to minimise air bubble.  don't overbeat) till smooth (about 3 mins).   Add lemon zest and vanilla essence, mix well.  
3. Add in cottage cheese, mix until smooth. (abt 2 mins. don't overbeat)
4. Add in eggs, one at a time on low speed,  mix well after each addition.
5. Pour batter onto biscuit base from step 1. Remove bubble if any.
6. Bake in the water bath at 150*C for 50-55mins or until the centre is set. Leave in oven for an hour with the door slightly open or leave it outside.
7. Cover the cake with cling, chill for at least an hour and then run a small knife around the rim of the pan to loosen the cake and remove the pan.
8. Chill overnight for best flavour and texture.  Brush with apricot gel, decorate with some whipped cream flowers and shaved chocolate as desired. 

Oreo Cheesecake (Baked)

Who will turn down if someone offers you a slice of Oreo Cheesecake? I think I will be one of them.  I don't really like desserts that are too creamy and rich. 

I used to like the dense and rich cheesecakes but it seems that my taste bud has changed over time.    It's not that I don't eat it anymore, I still take a bite.  However, I am no longer craving for it or eat more than a bite.    

Why I baked?  

This is specially baked for my younger daughter to curb her craving.     

In this picture, the cake may look big.  In actual fact, it's just a 4" round cake.  I only used 125g of cream cheese since this is a rich cake, I will not want her to overload with high calories and fat. 

My daughter didn't know I baked the Oreo Cheesecake, when I gave it to her that morning, she was so delighted.   She brought it to school to share with friends and it was well received by them.   

Are you one of the Oreo Cheesecake lover?  Enjoy baking!

Oreo Cheesecake Recipe
A layer of Oreo cookies crust topped with creamy cheesecake filling and chunks of Oreo cookies will definitely make this a deliciously rich dessert.

Preparation
- Preheat oven at 150*C. Baking Time: 45-50 mins.
- Baking pan:  4” round pan lined with parchment paper (if loose base, outer wrapped with at least 2 layers of foil).  Bake on the lowest rack in a water bath.
- Prepare boiling water for water bath baking method

Ingredients:  (double recipe if you use 6" round pan)
- 48g Oreo Cookies (remove cream and crushed)
- 24g melted butter (microwave 15 sec)
- 125g cream cheese (softened)
- 68g sweetened condensed milk
- 7g caster sugar
- 3/4 tsp flour
- 1 small egg (about 50g)
- 1/2 tsp lime juice
- 1/2 tsp vanilla extract
- 4 Oreo cookies (quartered)

- Cocoa powder for garnish 
- some whipped cream 
- 6 mini oreo cookies

Method - Biscuit base
1. Crush the Oreo cookies using roller pin into crumbs.  Add melted butter, stir until combined.  Press onto the bottom of the pan. Freeze for 20 mins or chill for at least 30 mins.

Method - Cheesecake
2. Beat cream cheese on medium speed until smooth (abt 2 mins.  Try to use a stand mixer to minimze air bubble. Don't overbeat). Add in condensed milk and sugar, mix on low speed until combined (20 sec).
3. Add in flour and mix well.  Next, add in eggs one at a time and mix well after each addition. 
4. Add in lime juice and vanilla extract/ essence. Gently fold in the quartered Oreo cookies with a spatula.  Mix well. 
5.  Pour batter onto biscuit base from step 1.
6. Bake in the water bath at 150*C for 45-50 mins or until the edge is set and centre moves slightly. (Don’t overbake)
9.  Turn off oven and leave the cheesecake in it for 1 hour with door slightly open or leave it outside till cool
10. Cover the cheesecake with cling and chill in the fridge for 2 hr.  Run with a small knife to remove the pan.  
11.  Chill overnight for best flavour and texture.  Dust with cocoa powder, decorate with some whipped cream rosettes and topped with a mini oreo cookie.


Monday, February 20, 2017

Pandan Sponge Cake

I always envy those bakers who can bake sponge and chiffon cakes so perfectly, i.e. so smooth,  so fine and no air pocket.  Despite how many times I tried, I still cannot achieve to that level. 
Sometimes,  I could not replicate all the steps stipulated in the recipe because I didn't have some of the baking stuff or tools at home.  I could only substitute with whatever available on hand.  Haha .. this could be my lame excuse to justify my failure. 

That's ok.  Though it's disappointing, that gives me the push to work harder - get trying!

Pandan sponge or chiffon cake is considered as a simple cake but it's well loved by many people. It's light, moist and healthier as compare to those rich cake.  I was amazed by one of the posts by Jeannie and wanted to challenge myself.

Instead of using a 8" round pan, I deviated as I wanted smaller cake.  I used one 7" round pan and another 5" round pan.  I didn't complete the last hour (stopped at 50 mins) as both cakes were fully cooked. However, the 5" had a crack line on top, I believe the pan was too small for it. Overall, the texture was very good, spongy & not too moist.  I was quite happy with the outcome but I still couldn't achieve the fine/ smooth texture without air pockets.   The expert, Jeannie advised that I had overbeaten the meringue, over stiff. Good lesson learned!  I will try not to make the same mistake again.

Do hop over to Jeannie's blog for the original recipe.  My recipe below:

Pandan Sponge cake 
Texture and flavour: This cake is so delightful and pandan flavorful that they can be eaten without or without adornment.  It's light, airy with a spongy texture and not too moist. 

Ingredients (for 
one 7" round and one 5" round pan or one 8" round pan):
- 50g pandan juice (1/2 super thick + 1/2 dilute)
- 50g coconut milk (35g coconut cream + 15g milk)

70g corn oil

- 100g cake flour
Pinch of salt

- 6 eggs yolks (about 100g)

- 6 eggs whites (about 210g)
- 1/4 tsp of lemon juice
- 85g sugar (cut down 15g from original recipe)


Preparation:  Line the base. Grease sides for easier unmoulding.   
                         Preheat oven to 190C.

Method:
1.  Mix pandan juice and coconut together.  Mix well and set aside.
2. Microwave oil for 45 sec, add in flour and salt.  Stir until smooth.
3. Add in the coconut pandan juice from step 1 and stir until combined.  At this stage,  the batter will become thick and lumpy.
4. Add in egg yolks one at a time, whisk until the batter is smooth and runny. Set aside.
5. In a clean, dry mixing bowl, beat egg whites on low speed until foamy, add cream of tartar or lemon juice,  whisk at medium-high speed till soft peak.  Add in sugar a little at a time and whisk on high speed till firm (peak) stage (abt another 1 mins).  Don't overbeat.
6. Fold 1/3 of the egg whites into the batter from step 4 and mix gently till combined. Repeat the same for 2 more rounds,  mix gently till combined.
7. Pour into prepared pan and bake in water bath at 185C for 15 minutes and then lower down to 145*C for another 55-60 mins or until the skewer inserted comes out clean. 
7. Remove from oven and leave it for a couple of minutes before unmoulding.

Chocolate Fudge Cake

Who doesn't like chocolate cake?  Well ..not everyone is chocolate lovers especially the older folks.  I remember once I baked a chocolate cake for my mum's birthday, she just couldn't appreciate it. My mum eats cream cake and simple cake but not the rich chocolate cake or cheesecake.  Hence, baking a cake for someone will need to know the audience's preference.
  I hadn't been baking any chocolate cake for a long time, it was more than 3 years.  My two daughters used to be my chocolate cake fans especially my younger daughter.  I loved to bake for her as a birthday present and sometimes, I baked for her schoolmates as well when I was an active baker previously.  I tried a couple of recipes and this Chocolate fudge cake was one of my daughters' favourite.
  
Since I still had my break before my next course,  I decided to bake this chocolate fudge cake again.  Instead of one 8" round cake, I changed it to two 6" size's so that it's easier for me to give away as one whole cake.

Join me if you are a chocolate fan!

Chocolate Fudge Cake Recipe

Preparation
- Preheat oven at 160*C for 15 mins. Baking Time: 50-55mins.
- Two 6" round pans (or one 8" round pan) lined with baking paper (Don’t grease the side)

Ingredients for Chocolate Sponge Cake
- 40g cocoa powder (sifted)   } Shift together
- ¼ tsp salt                                }
- 120 caster sugar                    }

- ½ cup boiling water (110g)         }  Premix together
- ¾ tsp bicarbonate of soda (3g)  }

- 4 egg yolks (medium size, abt 66g to 68g)   } Whisk together
- 20g caster sugar                                                }

- 2 tbsp milk (30g)               } microwave 20sec
- ¼ cup oil     (52g)             }

- 1 tbsp corn syrup
- 1 tsp vanilla essence

- 80g cake/ low protein flour (sifted)
- 1 tsp baking powder (sifted)

- 4 eggs whites (medium size, abt 145-148g)
- ¼ tsp cream of tartar or lemon juice 
- 20g caster sugar

Method
1. Add sifted cocoa powder and salt into a heatproof bowl, stir in caster sugar and mix well.
2. In another bowl, add boiling water into the bicarbonate of soda.   Stir this solution into the above cocoa mixture.  Set aside.
3. Whisk 4 egg yolks and 20g sugar until light (abut 5 mins at high speed). Set aside. 
4. Heat milk and oil together in the microwave for 20 sec. Stir this into the egg yolk mixture from step 3 and then add in corn syrup and vanilla essence, mix well.  Lastly, add in the cocoa mixture from (step 2) and sifted flour.   Mix well and set aside.
5. In a clean, dry mixing bowl, beat egg whites on low speed until foamy, add cream of tartar or lemon juice and whisk at medium-high speed till soft peak.  Add in sugar a little at a time and whisk on high speed till stiff stage (another 1 mins at high speed).
6. Fold 1/3 of the egg whites into the cocoa egg yolk mixture (step 4) and mix gently till combined. Repeat the same for 2 more rounds,  mix gently till combined.
8. Pour the mixture into the prepared pan and bake in a preheated oven at 160*C for 20 mins and 150*C for another 45 - 50 mins or until the skewer inserted comes out clean.


Ingredients for Chocolate Fudge
- 2.5 tsp Gelatin powder and 2.5 Tbsp water
- 200ml whipping cream
- 190g dark chocolate broken into small piece (cocoa 56%)
- 1 tbsp corn syrup
- 1 tsp rum (amount depending on individual preference)

Method
1. In a bowl, mix gelatin powder with water and sit for 1 min.  Microwave for 20 sec. Keep warm.
2. Heat whipping cream in a saucepan till just boiling, add in dark chocolate and let it sit for 2-3 mins to allow the chocolate to melt.  Stir with a whisk until glossy and smooth.
3. Add in the gelatin solution, followed by corn syrup and rum. Mix until it's well incorporated and smooth.
4.  Take 2/3 of the chocolate fudge in a bowl, stir it slowly over the ice-water till it's thickened (still a bit runny). 

Assemble Together
1. Slice the sponge cake into 3 layers, place a slice on the cake turntable, spread some chocolate fudge on it.   
2. Place the 2nd layer and spread chocolate fudge on it.  Repeat the same for the top layer, spread it smoothly. 
3.  Spread chocolate fudge to cover all slides and ensure evenly spread.  Chill for 30 -45 mins till the chocolate fudge set.
4.  Place the cake on a wire rack sitting on a baking tray, pour the remaining (1/3) chocolate fudge (must be runny) over the cake.  (if the chocolate fudge has set, put in the microwave for 10 sec to heat up).  Ensure the top is well covered.
5.  Cover the sides with chocolate rasps and chill for an hour.
6.  Decor the cake as desired, eg. pipe rosette or coffee bean, etc.

   

Saturday, February 18, 2017

Butter Cookies (adopted from Rasa Malaysia)

I wanted to bake some heart shaped cookies for Valentine's day last week and chanced upon a butter cookies recipe shared by Rasa Malaysia.    This cookie is highly recommended for its melt in your mouth and buttery aroma. 

I love butter cookies and experimented a few recipes before.  The one I most like is a recipe I adopted from her world plus, it's melt in your mouth and buttery as well but the texture is less sandy as compare to other recipes that I tried.  As that recipe was a piped cookies, I wasn't sure whether it could used be for cut out cookies.  Looking at Rasa Malaysia's post, her cookies were so cutely and nicely cut.  Hence I determined to give her recipe a shot.

Unfortunately, the outcome of the dough turned out unexpectedly wet  despite being chilled in the fridge for an hour.  I couldn't handle the dough with a cutter and hence decided to pipe it instead.

To create Valentine theme, I mix 1/3 of the dough with red colouring and use an open star nozzle to pipe rosette.  I didn't add pam cooking spray since I don't have it at home. The outcome of the cookies were well received by family members and friends.  It's indeed melt in your mouth and buttery, however, my daughter still prefers my previous cookies for its texture (less powdery).  I couldn't tell the great difference unless I tasted both at the same time.

Butter cookies lover, this is for you!



Butter Cookies Recipe 
(Largely adopted from Rasa Malaysia)

Texture/ taste: Buttery, melt in your mouth, crumbly and a bit powdery.

Ingredients:

  • 285g salted butter
  • 100g icing sugar 
  • 1 egg yolk (18g)
  • 30g milk
  • 1/2 tsp vanilla essence
  • 310g plain flour
  • 115g corn flour


Method:
1. Beat butter on low speed until a bit pale, add icing sugar in 3-4 additions and beat till light and smooth (about 2-3 mins).
2. Add egg yolk, milk and vanilla essence in 2-3 additions on medium low speed and mix till combine.  
3. Fold in both flours till dough forms (don't overmix).  Divide dough into 1/3 and 2/3 portions.  Mix a few drops of red colour to 1/3 dough and mix well.  Wrap the pink and white dough separately and chill in fridge for at least an hour. 
4.  Fill the white dough into a piping bag with desired nozzle.  Spoon the pink dough to the center of the piping bag.   Pipe on baking tray lined with parchment paper. Chill for another 1 hour. 
5.  Preheat oven to 180*C (top-bottom heat) 15-20 mins before baking.
6.  Bake at 180*C for 10 mins and 160*C for another 8-10 mins or until golden brown.

7.  Transfer to cooling rack.  Store in airtight container once it's cooled down. 


Friday, February 17, 2017

Mango Cheese Mousse Cake

Do you like mango dessert?  I guess most people will say "yes".  
Mango is one of the popular fruits in Asia, it's nutritionally rich with nice fragrance and taste.   I love the Mango Sticky Rice, it's one of the foods I must eat every time I visit Thailand. 

When I was a small kid, I didn't appreciate mango at all.  I lived in a Kambung where my parent had a big land with many local fruit trees in our premises, mango tree was one of them.  No one bothered to take care of the mango fruits and left it to the insects and birds.  I guess during that time, we had many fruits to choose and as a kid, fruits like rambutan, durian, banana, etc were more popular to us.    Now, thinking back, it was very wasteful as those were organic fruits that hard to get today.

Last week, I wanted to make a cake to share with my friends in a gathering session. My initial thought was to make with durian flavour since most of them are durian lovers. However, durian is not in season, I had then chosen mango as an alternative.

I bought a pack of mango (2 pieces) and despite keeping for 3 days, it was still unripe. Given that the gathering session was on the next day, I had no choice to go ahead with the unripe mango.  The outcome of the cake was super sour despite 20% more of sugar added. I went to the gathering with empty handed as I didn't want to share failed product with people. 


Through this lesson I learned that if the ingredient is not up to the desired quality or taste, I should not proceed further or I should replace with something else if not,  all the effort will go down the drain.  

The setback didn't demoralize me, I went ahead with 2nd attempt.  This time, I ensured the mango had fully ripen before using it to make the mango cake.   Finally, I made it, the 2nd cake tasted good, my family and siblings gave me the thumbs up.   

This ends my mango story .....

If you are a mango lover, the following recipe may interest you.



Mange Cheese Mousse Cake Recipe
The Mango Cheese Mousse cake is made by 3 layers of vanilla sponge, each spread with mango cheese mousse filled with  fresh mangoes, the whole cake was coated with mango cheese mousse and decorated with piped whipped cream flowers.

Texture:  The sponge cake is soft, fluffy.  The mousse is rich and cheesy.  The combination of sponge cake and cheesy mousse make this cake delicious.


Vanilla Sponge Cake
Ingredients:   (for ONE 8" round or Two 6" round)
- 4 egg Yolks   (76g)      
- 40g caster sugar 
- ½ tsp Vanilla Essence

- 2 tbsp milk (30g)
- ¼ cup (56g) Oil

- 80g Cake Flour             } sifted
- ½ tsp Baking powder }
- pinch of salt

- 4 egg whites (150g)
- 75g castor sugar (original was 90g)
- ¼ tsp lemon juice or vinegar 



Method
1. Whisk egg yolks, sugar and till light and pale yellow (about 4-5 mins) and then add vanilla essence.
2. Microwave milk and oil for 20 sec and then immediately stir into the egg yolk mixture (Step 1) with a hand whisk.
3. Fold in flour, baking powder and salt, stir till smooth.  Set aside.  (Remember to preheat oven at 160*C.)
4. Use a mixer,  whisk the egg whites on medium speed till frothy (30 sec), add in a drop of lemon or vinegar,  and sugar a little at a time, whisk on high speed till medium (firm) peak form (about 3-4 mins).
5. Fold 1/3 of the meringue into egg yolk mixture from step 3, mix till almost combined.
Repeat the same for remaining 2 portions, fold in the meringue lightly until well combined.
6. Pour batter into two 6" round pans or one 8" round pan and fill to 70% full. Tap on the table to release bubbles.   
7. Bake in preheated oven at 160*C for 20 mins and then lower to 150*C for another 20 -25  mins (for 6") or till skewer comes out clean.
8. Once bake, let it cool down a bit (2-3 mins) and remove cake from pan.

Mango Cheese Mousse
Ingredients:
  • 300g cream cheese
  • 2.5 tsp lemon juice
  • 90g sugar (if the mango is sweet, can cut down to 75g)
  • 2.5 tsp rum
  • 300g mango puree 
  • 1 ½ tbsp gelatin } Premix and microwave/ double boil
  • 3 tbsp water }
  • 400ml dairy whipping cream 
  • 2.5 tbsp caster sugar
  • 150g or 1 mango (cubed)
  • 300g non-dairy top whipping cream (Optional for icing)

Method:
1. Cream cheese, sugar, lemon juice together till smooth and creamy (2-3 mins). Add in rum and mango puree and mix well.  Set aside for step 3.
2. Mix gelatin powder with water, rest for 2-3 mins and then microwave for 20 sec or double boil till dissolved.  Keep warm and set aside.
3. Whip whipping cream with 2 tbsp sugar till about 70% stiff or mousse state (about 3 mins) and stir into mango cheese mixture from step 1.   Add in gelatin solution from step 2 and mix till combined.  

Assembly: 
1. Cut sponge cake into 3 layers, place a slice at bottom of a loose based pan. 
2.  Spread  1/7 of mango cheese mousse on it,  top with a layer of mango cube and then cover with another 1/7 of mango cheese mousse.
3.  Place in the 2nd slice of the cake, repeat the same step above. 
4.  Place the top layer of cake over, pour in remaining mango cheese mousse, ensure all sides are filled.
5.  Let the Mango Cheese Mousse Cake  freeze for 3-4 hours or chill overnight to set. 
4. Whip top whipping cream, remove cake from ring, cover the cake with whipped cream and decor as desired. Chill for at least another 1- 2 hours before serving.

LinkWithin

Related Posts with Thumbnails