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Text of the page (random words):
g unsalted butter melted 3 tablespoons fresh milk 1 1 2 teaspoons vanilla extract syrup 50g sugar 60ml water 1 tsp grand marnier whipped cream 2 tsps unflavored gelatin 8 tsps cold water 480ml cold heavy whipping cream 60g confectioners sugar 1 2 tsp vanilla extract 125g strawberries sliced plus 8 whole strawberries for decoration method to make the cake 1 sift cake flour for 3 times set aside line bottom and sides of 9 round pan with parchment paper set aside pre heat oven to 170degc position rack at the lower bottom of the oven 2 with an electric mixer whisk eggs and sugar on high speed for about 5 to 7 mins until the batter turns pale becomes thick double triple in volume and is ribbon like the beater should leave a ribbon like trail when the batter is lifted up turn to low speed and whisk for another 1 to 2 mins whisking at low speed helps to stabilise the air bubbles in the batter 3 sift over cake flour into the batter in 3 separate additions with each addition use a spatula gently fold in the flour until well blended take care not to deflate the batter 4 add the melted butter fold in gently with spatula until well blended 5 add in fresh milk vanilla extract and fold in gently with spatula until well blended 6 pour the batter into the prepared pan and bake for 38 mins or until a skewer inserted in the centre comes out clean unmold and invert onto cooling rack cool completely to make syrup 1 in a medium saucepan combine the sugar and water bring the water to a boil stirring until sugar has dissolved remove from the heat and allow to cool then stir in grand marnier to make whipped cream 1 put the cold water in a small saucepan sprinkle the gelatin over the surface of the water and let stand for 5 minutes do not stir place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves remove the saucepan from the heat and cool to room temperature 2 in a mixing bowl combine the whipping cream sugar and vanilla and beat until slightly thickened then while beating slowly gradually pour the gelatin into the whipped cream mixture then whip the mixture at high speed until stiff to assemble the cake 1 place one sponge layer cut side up on a cake board or serving plate and lightly crush the surface with the simple syrup spread a thin layer of whipped cream over the cake layer and arrange the strawberries over the surface spread an additional layer of whipped cream over the berries brush the cut side of the second layer with the simple syrup and place it over the first layer frost the sides and top of the cake with the remaining whipped cream decorate as desired and garnish with the remaining berries posted by jean at 7 00 am 28 comments email this blogthis share to x share to facebook share to pinterest labels cakes strawberries sunday september 4 2011 blueberry whipped cream cake a sad blueberry cake weeping its cream away combined ideas from aunty yochana and la fuji mama along with my own twist to assemble the cake together wasn t the most satisfied with the result but bahhh practice makes perfect blueberry whipped cream cake ingredients cake 180g cake flour 1 2 tsp baking powder 75g sugar 75g melted butter 75g corn oil 6 egg yolks 1 tsp vanilla essence 6 egg whites 240g for me 100g caster sugar syrup 50g sugar 60ml water 1 tsp grand marnier whipped cream 1 1 2 tsp unflavored gelatin 6 tsp cold water 360ml cold heavy whipping cream 45g confectioners sugar 1 2 tsp vanilla extract 300g fresh blueberries for decoration method to make the cake 1 sift cake flour baking powder and 75g of sugar into a bowl and mix thoroughly 2 mix egg yolk butter and cornoil together and then pour into flour mixture and stir till smooth 3 whisk egg whites till slightly frothy then pour in 100g caster sugar gradually and whisk till medium peak 4 fold egg white with egg yolk mixture and then pour into a prepared 9 round cake tin and bake in preheated oven at 175 c for about 45 mins or till cooked 5 leave cake to cool on wire rack and then slice cake into 3 slices to make syrup 1 in a medium saucepan combine the sugar and water bring the water to a boil stirring until sugar has dissolved remove from the heat and allow to cool then stir in grand marnier to make whipped cream 1 put the cold water in a small saucepan sprinkle the gelatin over the surface of the water and let stand for 5 minutes do not stir place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves remove the saucepan from the heat and cool to room temperature 2 in a mixing bowl combine the whipping cream sugar and vanilla and beat until slightly thickened then while beating slowly gradually pour the gelatin into the whipped cream mixture then whip the mixture at high speed until stiff to assemble the cake 1 place one sponge layer cut side up on a cake board or serving plate and lightly crush the surface with the simple syrup spread a thin layer of whipped cream over the cake layer and arrange the blueberries over the surface spread an additional layer of whipped cream over the berries brush the cut side of the second layer with the simple syrup and place it over the first layer frost the sides and top of the cake with the remaining whipped cream decorate as desired and garnish with the remaining berries posted by jean at 12 48 pm 15 comments email this blogthis share to x share to facebook share to pinterest labels blueberries cakes monday august 29 2011 black sesame brownies original recipe is here from pig pig s corner don t be intimidated by the soya sauce well i was it actually turned out to be really fragrant and almost non detectable i was expecting the texture to be fudgy it turned out pretty cakey though we re so hungry adorable pup at ctc market godly krispy kreme a quick update on my recent bangkok trip it was fun i guess it was enjoyable because i had the right company some of you may know that i ve recently started seeing someone new the trip was initially a wreck because it was booked way early last year with my not worth mentioning ex somewhere along the way he died so i initially decided to proceed with the trip alone then my boyfriend decided to join me impromptu we hit it off straight away we never run out of topics and laugh at the same gags the chemistry is superb and he dotes on me a lot and of all places we met at a workers party rally hahahah will fill you guys in on the details when i m feeling more romantic black sesame brownies adapted from pig pig s corner ingredients 150g unsalted butter melted 100g black sesame seeds 125 g caster sugar 1 2 tsp light soy sauce 2 eggs 100g plain flour 1 2 tsp baking powder 1 tbsp black sesame seeds for sprinkling method 1 pre heat oven to 160 c fan 2 combine melted butter and sesame seeds in a food processor or blender and blend until a paste is formed 3 add sesame paste to a pan add sugar and soy sauce fry for a few mins until fragrant oil will start to separate remove from heat and leave this to cool 4 when sesame mixture is cool to touch warm is fine mix in eggs one by one 5 gently fold in plain flour until just combined 6 pour batter into a lightly greased and lined square tin 7 sprinkle black sesame seeds on top don t omit this step as the sesame seeds add a nice crunch to the cake 8 bake for about 25 mins or until a toothpick comes out clean posted by jean at 7 00 am 12 comments email this blogthis share to x share to facebook share to pinterest labels bars n squares friday august 19 2011 peanut butter pie with cookie crust my heart cringed after reading this heartbreaking yet inspiring blog entry on in jennie s kitchen it s a post tribute to the loss of her dear husband i m kinda late for this but better late than never it was meaningful cutting this particular pie and sharing it with the others knowing that it s made for a special reason it also gives a new meaning to our baking doesn t it random thought if you pass away one day what would you like to be made in commemoration of you knowing the typical baked recipe will be superbly flavorful and heavy handed on the sugar i reduce the sugar a little and since this is a no bake recipe i don t think it s going to affect the texture or lightness of the cake in any way ultra creamy and smooth it reminds me of a hershey s sundae pie in peanut butter form i love the cookie crust but it s pretty crumbly so it shatters everywhere can use a bit more butter to bind every crumb together i am submitting this to aspiring bakers 10 easy as pie august 2011 hosted by janine of not the kitchen sink peanut butter pie with cookie crust adapted from matt lewis renato poliafito s baked new frontiers in baking ingredients for the chocolate cookie crust 170g chocolate wafer cookies i use chocolate marie biscuits 1 tablesp sugar 85g unsalted butter melted for the peanut butter filing with chocolate bottom 85g semisweet chocolate chips 1 2 teaspoon light corn syrup skipped this 225g cream cheese at room temperature 250g for me 240ml creamy peanut butter 2 tablespoons pure vanilla extract 163g firmly packed dark brown sugar 125g for me 360ml heavy cream method make the chocolate cookie crust 1 in a food processor grind the cookies to a very fine powder you should have about 1½ cups put the crumbs in a bowl and stir in the sugar 2 pour the butter over the crumb mixture and mix until well combined the mixture will feel wet turn the crumb mixture out into a 9 inch pie plate and press it into the bottom and up the sides you can use the back of a large spoon to even out the crust 3 put the crust in the refrigerator while you make the filling make the peanut butter filling with chocolate bottom 1 melt the chocolate chips in a microwave oven or in a double boiler add the corn syrup and stir to combine use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust 2 put the crust back in the refrigerator while you make the peanut butter filling put the cream cheese peanut butter vanilla and brown sugar in the bowl of an electric mixer fitted with the paddle attachment beat on medium speed until well combined and completely smooth set aside 3 in a clean bowl use the mixer fitted with the whisk attachment to whip the cream until soft peaks form remove the bowl from the mixer and with a rubber spatula gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color 4 pour the mixture into the prepared crust and freeze for at least 4 hours once the pie is frozen you can cover it with aluminum foil and freeze for up to 3 days posted by jean at 10 57 pm 18 comments email this blogthis share to x share to facebook share to pinterest labels pies n tarts tuesday august 16 2011 one bowl chocolate cupcakes an ice cream sundae version in cupcake form frosted them with my usual swiss meringue buttercream and topped them off with a cherry think they look really cute and pretty standing next to one another hehe mom commented the cakes taste tad alkaline ish must be the dutch processed cocoa i guess but nevertheless they re fluffy and soft and good for those who hate washing up all you need is just one bowl ya one bowl chocolate cupcakes adapted from martha stewart s martha stewart s baking handbook makes 24 standard cupcakes 60 mini for me ingredients 350g all purpose flour 115g unsweetened cocoa powder 500g sugar 2 1 2 teaspoons baking soda 1 1 4 teaspoon baking powder 1 1 4 teaspoon salt 2 large whole eggs plus 1 large egg yolk 300ml milk 120ml plus 2 tablespoons vegetable oil 1 1 4 teaspoon pure vanilla extract 300ml warm water method 1 preheat oven to 180 c line two standard 12 cup muffin pans with paper liners 2 into a bowl of an electric mixer sift together flour cocoa sugar baking soda baking powder and salt attach bowl to a mixer fitted with the paddle attachment add the eggs and yolk the milk oil vanilla and warm water beat on low speed until smooth and combined about 3 minutes scrape down the sides of the bowl as needed 3 divide batter evenly among the muffin cups filling each about two thirds full bake rotating pans halfway through until a cake tester inserted in the center of a cupcake comes out clean 20 to 25 minutes transfer pans to a wire rack to cool slightly invert cupcakes onto rackl then reinvert and let them cool completely top sides up posted by jean at 7 00 am 7 comments email this blogthis share to x share to facebook share to pinterest labels chocolate cupcakes friday august 12 2011 tres leches three milk cake my close friends will know i like anything milkish tasting from vanilla being my favorite ice cream flavor to savory cream pasta needless to say reading up about this cake caught my attention three godly types of milk four actually with whole milk making up part of the cake i really like the milkiness the bottom part of the cake was so well soaked that it almost resembles pudding like texture received feedback that it was too sweet but i thought the sweetness level was just right for me was kinda sad because i only had a bite of it to taste in the morning before storming out of the house to work when i got home there was none of it left mom took the whole tray to work and it was wolved down by her colleagues original recipe is here for those who would like to incorporate icing and fruits tres leches three milk cake adapted from emeril lagasse s emeril s live ingredients cake 6 large eggs separated 400g granulated sugar i use 350g 280g all purpose flour 2 teaspoons baking powder 120ml whole milk 1 teaspoon vanilla extract cream topping 398ml can evaporated milk i use 350ml 240ml heavy cream method 1 to make the cake preheat the oven to 180 c lightly grease and flour a 9 by 13 inch baking dish and set aside 2 in the bowl of a mixer beat the egg whites on low speed until soft peaks form add the sugar gradually with the mixer running and peak to stiff peaks add the egg yolks 1 at a time beating well after the addition of each 3 sift together the flour and baking powder and add to the egg mixture alternating with the milk do this quickly so the batter does not lose volume add the vanilla bake until golden 25 minutes 4 to make the cream topping in a blender combine the evaporated milk condensed milk and heavy cream and blend on high speed 5 remove the cake from the oven and while still warm pour the cream mixture over it let sit and cool to room temperature cover and refrigerate until well chilled at least 4 hours or overnight posted by jean at 7 00 am 13 comments email this blogthis share to x share to facebook share to pinterest labels cakes older posts home subscribe to posts atom about me jean feed me view my complete profile pages home my recipe bucket blog archive 2011 64 september 2011 3 old school muffins chocolate chip strawberry shortcake ii blueberry whipped cream cake august 2011 6 july 2011 5 june 2011 6 may 2011 8 april 2011 10 march 2011 11 february 2011 9 january 2011 6 2010 65 december 2010 11 november 2010 9 october 2010 1...