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Peach Crumble Cake

Posted on by tott
06
Jul

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Peach Crumble Cake

By Mimi Wahadi

This quick and crowd pleasing recipe for Peach Crumble Cake is the perfect finish to your meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins
Ready in : 50 mins Serves : 4-6

INGREDIENTS:

Ingredients for Crumble Topping

  • 260g All Purpose Flour
  • 220g Brown Sugar
  • 340g Unsalted Butter
  • 6g Cinnamon Powder
  • 230g Unsalted Butter
  • 270g Caster Sugar
  • 100g Whole Eggs
  • 260g All Purpose Flour
  • 6g Baking Powder
  • 5g Salt
  • 4 halves Canned Peaches

DIRECTIONS:

  1. To make the crumble topping, follow step 2.
  2. Combine all ingredients in a mixer until well combined and resembled a crumble mixture. Use as required.
  3. To make the cake, follow steps 4 to 12.
  4. Pre heat the oven to 175°C.
  5. Sift flour, baking powder and salt.
  6. In a mixer fitted with a paddle beater, cream the butter and sugar till light.
  7. Add eggs gradually. Continue to beat until batter is light and fluffy.
  8. Add the sifted dry ingredients. Beat till just combined.
  9. Spread batter evenly in the 7 inch round pan.
  10. Layer the peaches evenly on the surface of the batter then top with the crumble topping.
  11. Bake for approximately 20-30 minutes till color are even.
  12. Use a testing pin to check the doneness.
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Hojicha Mousse Cups

Posted on by tott
06
Jul

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Hojicha Mousse Cups

By Claire Marie Chang

Tempt your taste buds with this light yet satisfying and creamy houjicha mousse! Perfect

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 10 mins
Ready in : 20 mins Serves : 6-10 servings

INGREDIENTS:

Ingredients for Hojicha Mousse

  • 2 cups/ 480ml Whipping Cream
  • 21/2 tbsp Hojicha Powder, sifted
  • 4 tbsp Icing Sugar

Ingredients for Cookie Base

  • 10pcs Digestive biscuits

DIRECTIONS:

  1. For Hojicha Mousse, follow steps 2 & 3.
  2. Combine whipping cream, sifted hojicha powder & icing sugar. Whip on medium speed till soft peaks form.
  3. Using a spatula, transfer Hojicha Mousse into a piping bag with nozzle.
  4. Assembling of the mousse cups, follow steps 5 to 8.
  5. Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
  6. Scoop 1 tbsp of biscuit crumb into each dessert cup.
  7. Pipe Hojicha mousse onto biscuit crumb.
  8. Refrigerate & top with fresh strawberries before serving.
  9. Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.
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Chocolate Fudge Cake

Posted on by tott
06
Jul

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Chocolate Fudge Cake

By Julie Yee

Try serving this velvety and luscious Chocolate Fudge Cake for an unforgettable dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins
Ready in : 60 mins Serves : 8″

INGREDIENTS:

Ingredients for Group 1

  • 120g Cake Flour
  • 40g Cocoa Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Ingredients for Group 2A

  • 75g Egg Yolk
  • 40g Castor Sugar

Ingredients for Group 2B

  • 1.5 tbsp Corn Syrup
  • 80g Warm Oil
  • 100g Hot Water
  • Group 3
  • 190g Egg White
  • 90g Castor Sugar
  • 1/2 tsp Cream of Tartar

Ingredients for Chocolate Fudge

  • 300g Whipping Cream (35% Milk Fats)
  • 100g Dark Couverture Chocolate 66%
  • 200g Milk Couverture Chocolate 55%
  • 2 tsp Gelatine Powder
  • 40g Water
  • 1 1/2 Corn Syrup

DIRECTIONS:

  1. Group 1 – Mix the dry ingredients & Sift.
  2. Group 2A – Whisk egg yolk & sugar till pale & thick.
  3. Group 2B- Add in corn syrup, hot oil. Then pour in hot water gradually & whisk into egg mixture.
  4. Group 1 – Sift flour & fold into the egg-yolk mixture till well combined.
  5. Group 3 – Whisk egg white & add in sugar & cream of tartar.
  6. Fold into the egg-yolk mixture in 3 portions.
  7. Pour into prepared cake tin & baked at pre-heated oven for 30-35mins.
  8. For Chocolate fudge, follow steps 9 to 12.
  9. Bloom gelatin with the water & dissolve in bain-marie method.
  10. Boil cream & do an emulsification with the chocolate.
  11. Add in gelatin & mix well.
  12. Add in corn syrup.
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Earl Grey Creme Brulee

Posted on by tott
06
Jul

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Earl Grey Creme Brulee

 

Learn to bake this silky smooth Earl Grey Crème Brulee for the perfect dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 80 mins
Ready in : 100 mins Serves : 4

INGREDIENTS:

  • 250ml Cream
  • 250ml Milk
  • 4 no Earl Grey teabags
  • 120g Egg Yolks
  • 100g Sugar

DIRECTIONS:

  1. Preheat oven at 140 deg.
  2. Combine cream & milk in a pot & bring to simmer. Add tea leaves and steep for 1 hour.
  3. Strain cream mixture & bring to boil again.
  4. Whisk egg yolks with sugar. Slowly drizzle cream mixture into egg mixture while whisking. Strain custard mix through sieve.
  5. Remove air bubbles with spoon, pour mixture evenly into ramekins. Place ramekins in a deep tray.
  6. Fill tray with hot water halfway up the sides of the ramekins. Bake for 20mins, or until custard is just slightly jiggly in the centre.
  7. Cool & then chill till set.
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Almond Shortbread

Posted on by tott
06
Jul

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Almond Shortbread

By Thripti Hinduja

With its light, buttery flavour and sugar-crystal sweetness, this almond shortbread is impossible to resist.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins
Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 90g Butter
  • 50g Caster sugar
  • 1/4 tsp Almond extracts
  • 30g Rice flour
  • 30g Almond flour
  • 95g Plain flour
  • 10-15g Flaked almonds

DIRECTIONS:

  1. Cream the butter and the sugar together.
  2. Add in the almond extract and mix well.
  3. Mix in the almond flour and the rice flour.
  4. Then stir in the plain flour and mould it into a dough.
  5. Place the dough on a sheet of baking paper and roll to a 9″ circle. Sprinkle over the flakes almonds and gently roll over to embed them in the dough.
  6. Cut the circle into wedges and bake for 25 minutes at 180 C. If it browns too quickly you may reduce the temperature to 160 C for the last 5 minutes.
  7. Cool completely before cutting and serving.
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Cookies and Cream Ice Cream

Posted on by tott
06
Jul

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Cookies and Cream Ice Cream

By Philia Ng

Get a scoop of this rich and indulgent homemade Cookies and Cream Ice Cream for the perfect summer treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 1000 mins Cook : 0 mins
Ready in : 1000 mins Serves : 330g

INGREDIENTS:

  • Egg Yolks (Group A)
  • 2 Castor Sugar (Group A)
  • 75g Full cream fresh milk (Group B)
  • Good quality vanilla bean paste or vanilla essence (Group B)
  • 100g Dairy whipping cream (Group C)
  • 1 tbsp Oreo cookies(Group D)

DIRECTIONS:

  1. Beat group A until sugar melted.
  2. Bring group B to a boil and add into mixture A.
  3. Double boil the whole mixture until thicken and strain the mixture over a sieve.
  4. When the mixture has cooled down, add in group C and the crushed oreo cookies and pour the mixture into an ice cream maker and churn for at least 30 minutes.
  5. Leave it in freezer overnight for a firmer texture.
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Brown Sugar Sponge Cake

Posted on by tott
05
Jul

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Brown Sugar Sponge Cake

By ToTT

This fluffy and moist Brown Sugar Sponge Cake by Chef Claire is to die for!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins
Ready in : 45 mins Serves : 2 6″ cakes

INGREDIENTS:

  • 150g Egg, Whole (Cold)
  • 10g Glucose or Golden Syrup
  • 60g White Sugar, Caster
  • 60g Cake Flour or Flour < 9g protein
  • 45g Vegetable Oil

DIRECTIONS:

  1. Preheat oven to 170°C Top and Bottom without fan/ 150°C with fan.
  2. Combine cold eggs, sugar and golden syrup/glucose in a mixing bowl.
  3. Using the whisk attachment, put on medium speed till combined. Ensure glucose/golden syrup is fully incorporated. Put on Kitchen aid speed 9 for 10mins, speed 7 for 3mins and then speed 5 for 2mins.
  4. Sift flour.
  5. Once the batter is thick and at ribbon stage, on the slowest speed, add the sifted flour 1 tablespoon at a time.
  6. Stop the mixer. Remove 3-4 spatulas of batter to the oil. Mix gently till well combined. There must not be any oil streaks.
  7. Add oil-batter mixture to the main batter. Mix on the slowest speed for 5-10secs.
  8. Fold by hand using a spatula till the batter is uniform.
  9. Divide into 2 equal portions into your springform pans.
  10. Bake till golden brown and when a cake tester comes out clean. 6” 20-25mins.
  11. Reduce oven temp by 10°C after 15mins if the cake is browning too quickly.
  12. Allow to cool for 5mins before inverting the tins to cool completely.
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Fresh Fruits and White Wine Sabayon

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05
Jul

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Fresh Fruits and White Wine Sabayon

By Eric Low

Spoil yourself with a French classic, Fresh Fruits with White Wine Sabayon,  that is full of flavour and easy to make.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins
Ready in : 15 mins Serves : 4

INGREDIENTS:

  • 100g Fresh Bananas, sliced
  • 100g Fresh Pineapples, cut into chunks
  • 100ml Rum Liquor
  • 4 medium Egg Yolks
  • 150g Sugar

DIRECTIONS:

  1. Divide the cut fruits into 4 serving plates. Preheat oven to 250C (top heat only) if using.
  2. Over a hot water bath, whisk egg yolk, rum and sugar until thick and frothy. Spoon over fruits and bake in hot oven at 250’c for 3-5minutes. Alternatively, use a blow torch.
  3. Serve immediately.
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White Chocolate and Passion Fruit Mousse

Posted on by tott
05
Jul

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White Chocolate and Passion Fruit Mousse

By Sarab Kapoor

Chef Sarab’s rich and creamy white chocolate mousse topped with tangy passion fruit always delights.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 310 mins Cook : 0 mins
Ready in : 310 mins Serves : 4

INGREDIENTS:

  • 250g Cream Cheese, softened
  • 250g White Chocolate, melted
  • 1 cup Thick Cream
  • 1/2 cup Icing Sugar
  • 1/2 cup Passion Fruit Pulp
  • 2 tbsp Lemon Juice

DIRECTIONS:

  1. Beat cream cheese with cream, icing sugar and white chocolate in a small bowl with an electric beater until smooth and thickened slightly.
  2. Fold in passion fruit and lemon juice.
  3. Place mixture in bowl, cover with plastic and refrigerate for 4-5 hrs or overnight.
  4. Serve with extra passion fruit pulp and grated white chocolate.
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Chocolate Bread

Posted on by tott
05
Jul

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Chocolate Bread

By Julie Yee

Moist and decadent Chocolate Bread that tastes perfect when paired with cream cheese!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 40 mins Cook : 35 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

Group 1 (Melted)

  • 1) 50g Couverture Chocolate
  • 2) 25g Butter

Group 2 (Sifted)

  • 3) 30g Corn Flour
  • 4) 15g Cocoa Powder

Group 3

  • 5) 50g UHT Milk
  • 6) 1/2 tbsp Condensed Milk
  • 7) 20g Fine Sugar
  • 8) 1 Egg White

DIRECTIONS:

  1. Melt choc with butter (Group 1). Sift flours (Group 2).
  2. Add milk & sugar (Group 3) into flour mixture (Group 2).
  3. Pour in choc mixture (Group 1) & egg-white & mix well.
  4. Cook under very slow heat till thick (stick away from pot).
  5. Leave dough on clingwrap & cover with another clingwrap. Cool slightly.
  6. Roll out around 18cm x 18 cm. Chill till use.
  7. Bake at 220C for 35 minutes.
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