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Apple Crumble

Posted on by editor
22
Jul

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Apple Crumble

by Michele Ow

End your meal right with this delicate apple crumble which is fast and easy to bake!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • For the apple filling 
    • 2 medium apples (or 3 small apples), peeled, cored and sliced to 1 cm thick
    • 2 tablespoon golden caster sugar
  • For the crumble
    • 120g Plain flour
    • 75g Golden caster sugar
    • 80g Cold Butter

 

DIRECTIONS:

  1. Preheat the oven to 170C. Toss the apples with the 2 tablespoon sugar and put in a baking dish. Flatten down with your hand to prevent too much crumble falling through.
  2. Put the flour and sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy.
  3. Pour the crumb mix over the apples to form a pile in the centre, and then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, and then lightly drag the fork over the top for a decorative finish.
  4. Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving. Serve with cold whipped cream.
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Mocha Swiss Roll

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22
Jul

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Mocha Swiss Roll

by Julie Yee

This light and fluffy Mocha Swiss Roll is baked to perfection by Chef Julie Yee is a perfect dessert for coffee lovers.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 10

INGREDIENTS:

Group 1

  • 70g Cake /Top/HK Flour
  • 1 tbsp Nescafe Coffee Granula
  • ½ tsp Baking Powder

Group 2

  • 3 no. (110g) Egg White
  • 5 no. (100g) Egg Yolk
  • 70g Fine Sugar
  • 1 tsp Vanilla Extract

Group 3

  • 40g Hot Corn Oil
  • 40g Hot Milk

DIRECTIONS:

  1. Sift Group 1(Cake flour, coffee granula, baking powder) together.
  2. Beat egg white till soft peak with sugar, add in egg yolk & vanilla
  3. Whisk Group 2 (Egg white, egg yolk, fine sugar, vanilla extract) till thick & ribbon stage.
  4. Pour in the warm milk & whisk for another few seconds.
  5. Hand fold sifted flour.
  6. Hand fold the warm oil.
  7. Bake at 200°C for 10mins.
  8. Cover with a clean wet towel till use.
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Passion Fruit Curd Meringue Tart

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22
Jul

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Passion Fruit Curd Meringue Tart

by Philia Ng

This sweet and sour Passion Curd Meringue tart is a harmonious marriage of decadent flavours.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 8

INGREDIENTS:

Passionfruit Curd

  • 110g Fresh passionfruit juice (extract juice from 6 small passion fruits)
  • 100g Eggs (around 2 eggs)
  • 80g Castor sugar
  • 40g Unsalted butter

Sweet Crust

  • 60g Unsalted butter
  • 40g Icing sugar
  • 30g Egg
  • 110g Plain flour
  • 15g Ground almond powder

Golden Meringue

  • 80g Egg whites
  • 95g Castor sugar

DIRECTIONS:

         For the Passionfruit Curd

  1. Lightly beat the egg into the passion fruit juice and mix well with the sugar.

  2. Double boil the mixture until thicken.

  3. Strain the mixture and add in unsalted butter.

  4. Leave it aside to cool.

    For the Golden Meringue

  5. Bring a pot of water to boil.

  6. Place the egg whites and sugar over the pot and whisk until the sugar is dissolved and mixture are hot, remove from the stove.

  7. Whip the mixture until it is stiff peak and cooled down.

  8. Fill the piping bag with the cooled meringues.

  9. Pipe onto the lemon curd tart and blow torch it until slight brown.

    For the Sweet Crust

  10. Cream unsalted butter and icing sugar until light and whitish colour.

  11. Add in egg gradually.

  12. Add in the flour mixture and mix well.

  13. Press the dough into a tart case and bake at 180°C fan-mode for 15 mins.

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Durian Cream Puff

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22
Jul

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Durian Cream Puff

by Trish Yee

Chef Trish Yee shares with us the devilishly good Durian Cream Puff which is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 35 mins Ready in : 85 mins Serves : 12

INGREDIENTS:

  • For the Durian Choux Pastry (A) Dry Mixture
    • 65g Self-raising flour
    • 1 tbsp Caster sugar
    • Pinch of Salt (omit the salt if you are using salted butter)
  • (B) Butter Mixture
    • 60g Butter
    • 120g/ml Milk
    • 2 Large eggs
    • For the Durian Paste
    • 150g Durian flesh
    • 50g Whipping cream

DIRECTIONS:

         For the Durian Choux Pastry

  1. In a large bowl, sift ingredient (A) together and set aside.

  2. In a heavy saucepan, add (B) and bring to boil and make sure butter has fully melted.

  3. Turn the stove to low heat and stir in ingredient (A) at once. Stir vigorously to avoid lumps. Remove from heat once the mixture forms into dough ball and does not stick to the pan.

  4. Add in the eggs one egg at a time and mix till the egg is incorporated in the batter, then add in another egg.

  5. Scoop the batter into a piping bag and pipe the batter onto a baking tray greased with butter and leaving a 2 inch gap in between each puff.

  6. Bake for 35 minutes for 150ºC and leave to complete cool on the cooling rack before piping in the durian paste.

  7. Dust with icing sugar to finish.

    For the Durian Paste

  8. In a large bowl, whisk the whipping cream till stiff peak.

  9. Using a food processor, give the durian meat a few pulses to make the paste smoother.

  10. Fold the whipped cream into the durian mixture. Chill in the fridge till take it out when you are ready to use.

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Dark Chocolate Mud Cake

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22
Jul

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Dark Chocolate Mud Cake

by Mimi Wahadi

This devilishly good Dark Chocolate Mud Cake shared by Chef Mimi is a chocolate-lover’s delight!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 250g Water
  • 250g Caster Sugar
  • 170g Unsalted Butter
  • 170g Dark Chocolate Coverture
  • 135g All Purpose Flour
  • 80g Cocoa Powder
  • 10g Baking Powder
  • 80g Whole Eggs

DIRECTIONS:

  1. Pre-heat the oven to 175°C.
  2. Sift flour, baking powder and Cocoa powder in a bowl.
  3. In a pot, heat up water, butter and sugar. DO NOT BOIL!
  4. Remove from stove, add chocolate.
  5. Add eggs followed by dry ingredients. Whisk to combine.
  6. Deposit batter into the loaf pan and bake for approximately 20-30 minutes.
  7. Use a testing pin to check for doneness.
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Dark Chocolate Lava Cake with Raspberry Sorbet

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22
Jul

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Dark Chocolate Lava Cake with Raspberry Sorbet

by Felix Chong

Sink your teeth into this luscious Dark Chocolate Lava Cake with Raspberry Sorbet by Chef Felix Chong!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 100g Dark Chocolate Bits
  • 100g Unsalted Butter
  • 75g Icing Sugar
  • 50g All-Purpose Flour
  • 15g Cocoa Powder
  • 4 Whole Eggs
  • 6pcs Aluminium Cup
  • All-purpose flour for dusting
  • 1 btl Oil Spray
  • 1 tub Raspberry Sorbet

DIRECTIONS:

  1. Preheat the oven to 190°C.
  2. Place the dark chocolate bits and unsalted butter in a stainless steel bowl over boiling water to melt.
  3. Place the dry ingredients together in another bowl and mix well.
  4. Once the chocolate and butter melted completely remove from the boiling water and add in the dry mixture and stir to make a paste.
  5. Gradually add in the eggs.
  6. Spray the aluminium cup with oil, and lightly dust with flour.
  7. Place the lava cake mixture into the cup and make for steam bake for 7 to 9 minutes.
  8. Once it’s done, slowly unmould it and place on a plate, on the side, serve a generous scoop of raspberry sorbet and garnish with icing powder.
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Cranberry Buttermilk Scones

Posted on by tott
06
Jul

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Cranberry Buttermilk Scones

By Julie Yee

These super easy Cranberry Buttermilk scones are a twist on the classic and perfect for relaxing with a cup of tea.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 12-16 servings

INGREDIENTS:

  • 75g Butter
  • 190g Butter Milk
  • 6 tbsp UHT Milk
  • 340g Plain Flour
  • 3 tsp Baking Powder
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 70g Sugar
  • 1 tbsp Cranberry / Raisins *optional

DIRECTIONS:

  1. Rub butter into flour gently. Add in sugar.
  2. Pour in the buttermilk. Mix into a sticky dough.
  3. Pat the dough into 2cm thick & use a fluted 5cm round cutter to cut.
  4. Glaze with beaten egg / Sprinkle with cornmeal.
  5. Bake the scones at 220°C for 10-12mins.
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Dark Chocolate Petit Cake with Dark Chocolate Frosting

Posted on by tott
06
Jul

 

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Dark Chocolate Petit Cake with Dark Chocolate Frosting

By Trish Yee

Enjoy this dark, rich chocolate cake covered in a luxurious chocolate ganache for the perfect finish to your meal.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins
Ready in : 55 mins Serves : 12-16 servings

INGREDIENTS:

Ingredients for the Sponge

  • 10 Egg Yolks
  • 5 Egg Whites
  • 10g Emulsifier
  • 150g Caster Sugar
  • 100g Plain Flour
  • 1 tbsp Full Cream Milk Powder
  • 1 tbsp Corn Flour
  • 150g Butter
  • 1 tbsp Sweet Condensed Milk
  • 1 tbsp Plain Yoghurt
  • 2 tbsp Chocolate Paste
  • 1 tsp Strawberry Essence
  • Some red food colourings
  • Strawberry Jam to spread

Ingredients for the Chocolate Ganache

  • 250g Bittersweet Chocolate
  • 115g Whipping Cream
  • 1 tbsp Golden Syrup

DIRECTIONS:

  1. Preheat oven at 175°C. Grease and line 2 of 22x10x4cm pans.
  2. Melt butter in microwave, add in condensed milk and mix well.
  3. In a bowl, beat in high speed eggs and sugar till thick, fluffy and expand triple the size.
  4. Lower the speed and add in yoghurt, sifted both flours and milk powder.
  5. Add in about ¼ of the batter to the melted butter and mix well.
  6. Pour in the mixture into the remaining batter and fold in gently.
  7. Take 1/3 of the batter and mix in strawberry essence and some red food colourings.
  8. Pour the chocolate batter in 1 of the pan while the strawberry batter in another tin.
  9. Tap all the pans gently before putting in the oven to release the trapped air bubbles.
  10. Bake for 20-25mins or till skewer test comes out clean.
  11. Remove from oven immediately invert to cooling rack. Let cool.
  12. Spread jam on the inverted strawberry cake, top with chocolate cake, and spread jam on it, top with the chocolate cake.
  13. Cut the cake into 3 x 3 cm small square.
  14. Prepare the ganache by melting the chocolate, heavy cream and golden syrup using the double boil method.
  15. Leave ganache to cool for 10 minutes to thicken. Coat ganache over the small cakes. Decorate with some white chocolate.
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Pulut Inti

Posted on by tott
06
Jul

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Pulut Inti

By Julie Yee

Learn to make this traditional Malaysian dessert, Pulut Inti made of steamed glutinous rice with a sweet coconut topping from Chef Julie Yee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 180 mins Cook : 65 mins
Ready in : 245 mins Serves : 6

INGREDIENTS:

Ingredients for Glutinous Rice

  • 220g Glutinous Rice
  • 200g Coconut Milk
  • 1/2 tsp Salt
  • 8 sheets Banana Leaf (7” x 6” rectangle)

Ingredients for Caramel Coconut Topping

  • 150g White Grated Coconut
  • 75g Gula Melaka Sugar
  • 80g Water
  • 1 tbsp Butter
  • 2 Pandan Leaf
  • 1 tsp Corn Flour + 2tbsp water

DIRECTIONS:

  1. For Glutinous rice, follow steps 2 to 5.
  2. Wash and soak rice for about 3hrs.
  3. Mix all the ingredients and steam for 25mins.
  4. At 20mins, use a fork to fluff up the rice and cover and steam for another 5mins.
  5. If using the pea flower dye, take out ¼ of the rice and mix with the blue dye.
  6. For the Caramel Coconut Topping, follow steps 7 to 10.
  7. Boil water, Gula Melaka sugar, pandan leaf till sugar has melted.
  8. Add in the grated coconut and butter. Cook for 5mins.
  9. Add in the corn flour solution and cook for 2mins. Off fire.
  10. Pile a scoop of rice on the banana leaf. Add a tablespoon of caramel coconut topping. Wrap up into “Nasi Lemak” way. (See demo).
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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

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06
Jul

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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

By Mimi Wahadi

The hunt for the best Chocolate Roll Cake is over! Learn to bake this delicate Dark Chocolate Roll Cake with Salted Caramelized Banana Filling recipe from Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 6-8

INGREDIENTS:

Ingredients for the Flour-less Chocolate Sponge

  • 150g Egg White
  • 135g Sugar
  • 125g Egg Yolk
  • 50g Coco Powder
  • 60g Icing Sugar
  • 50g Toasted Almond

Ingredients for the Chocolate Ganache

  • 100g Whipping Cream
  • 100g Chocolate Couverture
  • Ingredients for the Chocolate Mousse
  • 100g Whipping Cream
  • 100g Chocolate Couverture

Ingredients for the Salted Caramel Banana

  • 100g Sugar
  • 170g Whipping Cream
  • 65g Glucose
  • 40g Butter
  • 3g Sea Salt
  • 1 Large Banana

DIRECTIONS:

  1. For the Flour-less Chocolate Cake, follow steps 2 to 8.
  2. Sift the cocoa powder and icing sugar.
  3. Beat the egg yolk.
  4. Whip egg white and sugar till form meringue.
  5. Fold into the beaten egg yolk.
  6. Follow by gently incorporate the flour and cocoa mixture.
  7. Tip the batter into a greased baking tray and line with baking parchment.
  8. Bake at 210 degree for approximately about 8-10mins.
  9. To make the Chocolate Ganche, warm the cream and gently add into the chocolate couverture to emulsify.
  10. To make the Chocolate Mousse, whip the cream to soft peak and melt the chocolate over bain marie. Fold in the cream into the chocolate courverture till forma mousse.
  11. For the Salted Caramel Banana, follow steps 12 to 15.
  12. Heat up Sugar and Glucose to 160 degree.
  13. Add cream and finish off with butter and salt.
  14. Add large banana.
  15. Ready for use.
  16. Lay out the chocolate cake and add the chocolate mousse and chocolate ganache on top of the cake. Lay the salted caramel banana and roll the cake.
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