A colourful time

Chanced upon this class conducted by Sugar Inc and had decided to give it a go.  I was to decide between Ombre or Rainbow cake, tough decision because both are equally attractive, but I finally rest my decision on Ombre.   

 Done batter for the cake, sponge cake base.

 I had chosen rose pink as the colour theme

 The five layers of cake sponge in different shades of pink

 

Base coat for the stacked cake.  I did not carry on with the cream coat since I was doing a full flower ombre.  The cream was turning soft  and wasn't holding the shape well.  Besides, I had to rush for Mother's day dinner with the in-laws, thus completing the cake quickly would be more favourable.

The completed look of my cake, which displayed clearly the running of the cream.  I had forgotten to take a proper shot of the done up cake in my haste to leave.  This was captured in the box on the way home.  Regrettably, it slided off and smeared against the side of the box.  

Time is the essence

The bread remained soft throughout the three days.  This process is more time consuming, yet, the texture of the bread is worth it.  Some breads, though soft, stick to the teeth and lose that chewy feeling.  

This recipe is taken from a book ' 5C 冰种的美味‘  The author/baker uses either levain or old dough to incorporate into the main dough to create soft and aromatic breads.  In this recipe, levain was used.  Wheatgerm was added but strangely, they seemed concealed.  Probably my Okinawa black sugar is so pure and strong in colour that they became invisible.  However, the aroma from the baked bread is great.

Hot Cross Buns

Had a sudden urge to do this to break my obsession on making the perfect cheesecake.  It just seemed fitting to have this done on a Easter Holiday though not for religious purpose.  Like how one associates Fruit cake to Christmas and Pineapple tarts to Lunar New Year. Honestly, I have no idea what is the significance of these buns.

Having this done on impulse, I used the gelatinized starch before the suggested resting time.  It came out fine, fortunately.  However,  both the topping for the cross and the glazing was from another recipe which was taught by a teacher from Culinary Hobby Class about thirteen years ago.  The main dough followed the recipe taught by Valerie with some adjustment on water and dried fruit.

奶油杯子蛋糕

A recipe taken from a Chinese book titled 'Cake Classics' ~ 蛋糕教室 ~ 许正忠.  Through the FB group, I gathered that he is quite a popular baker and instructor from Taiwan among Malaysian baking enthusiasts  apart from Ms Carol Hu.  While we have mainly local, Japanese and European bakers/authors giving lessons here, the Malaysians are receiving well known Taiwanese counterparts.  Could it be due to our language disability?  It's really a pity that they are not visiting here.

The instruction in this book is rather brief so I had to figure out some part on my own. 

奶油杯子蛋糕

Recipe 

(To fill 10 pudding mold)

A. Egg yolk 100g, castor sugar 65g

B. Egg white 125g, castor sugar 50g

C. Low protein flour 70g, corn flour 30g

D. Milk 40g, butter 75g

Method

1. Whisk A till pale white

2. Whisk B till stiff wet peak

3. Sift C, combine well with A and B

4. Double boil D, add into step 3 and pour into mold ( 3/4 filled), top heat 200C bottom heat 150, bake for     25 mins

Tips from Chef

1. Whisk egg yolk till batter doesn't drip from finger

2. Optional to sprinkle some raisins in mold

3. Maintain double boiled mixture of butter and milk at 60C

4. Have an additional tray at the bottom (to prevent excessive bottom heat)

I might have over baked the cakes as I did not follow the specified temperature.  Not a very well baked top, and I preferred topping up with cream.  

Happy 11th Birthday

A last minute decision to make a cake for Nataniel's birthday, no specific recipe, just the assembling of the layers needed.  It was not difficult on the choice of the main cake body, using Richard Goh's ever delicious sponge.  Whisked up the chocolate cream, Rich's, which was acquired from a baking ingredient shop in Johor.  Arranged some banana halves and stack them up.  It was the chocolate ganache which I had problem with.  Uncertain which to follow, I took my chance on Wendy Kor's.  It wasn't as thick as I had wanted.

This slice was purposely kept for photo shoot as it was cut before I have the proper setting for a good shot.

Happy Birthday to my son, Nataniel.

Holiday baking for Easter

For my younger sister SL, of course. She loves the smell and taste of cinnamon and the forthcoming holiday holds religious significance for her.  As for me, it has been some time since my previous bake.  A new recipe from Valerie, which she said she is very proud of.  It definitely is, a really tasty bread.  However, Wendy's suggestion of making into coffee loaf is brilliant and I'm going to try it out.

A different cake this christmas

I'm getting a little tired of Fruit Cake at Christmas, which is a necessary item for hubby.  Valerie's Sugee Cake is one which I have not tried because of the overnight batter.  Besides, I need such occasion to share a big and rich cake.