Little Surprise Earl Grey Chiffon Cake

Cant wait to have a slice..

Unmould successfully with free hand, pretty happy with the result

When thinking what to bake for little one, chiffon cake always my number One choice. Furthermore, I am to bake for two little one, Owen and Isaac. It will be a little surprise for little one Isaac and Mommy.

I make a twist with the Lipton Tea Chiffon Cake recipe, right here let welcome a new member to my chiffon cake family.

A soft and full of earl grey flavor chiffon cake. Mum Mum, all of us enjoyed it much. 


Ingredients A:
6 nos Egg White (from full egg weight 55-60g)
60g Sugar
¼ tsp Tartar Powder / Cream of Tartar

Ingredients B:
5 nos Egg Yolks
25g Sugar
1/4 tsp Salt
100g Earl Grey Tea
80g Corn oil

Ingredients C:
125g Cake flour (or 110g Plain Flour + 15g Corn Flour)
1/4 tsp Baking Powder
¼ tsp Baking Soda (can be omitted)

Ingredient D:
1 sachet of Earl Grey Tea Leaf


Method:
1.Whisk egg white with electric mixture, add in tartar powder. Slowly add in sugar, 1/3 each per time and whisk till soft peak. Set aside.
2.Whisk egg yolk, sugar and salt with hand whisk. Add in earl grey tea, mix well. Then, add in the corn oil, again mix well.
3.Stir in ½ of the flour from ingredient C into egg yolk mixture. Fold in some egg white, continue to add in the remaining flour, stir till well combine.
4. Lastly combined the egg yolk mixture with the egg white mixture. Add in the earl grey tea leave and fold in till well combined.
5. Pour into chiffon baking tin, bake at preheat oven, 170C for 45-50mins.

Blissful New York Cheese Cake

Blissful NYCC special made for our Blessing Gathering hosted by our pretty Bride-To-Be.

"Happy Marriage begin when we marry to the ones we love,

and they blossom when we love te ones we marry"

Congratulations! A happy and blissful marriage for our lovely couple!! Cheers............

** NYCC from my usual favourite recipe as always!

NYCC

Makeover New York Cheese Cake

This is the 2nd Birthday Cake which i baked for my best childhood friend's mother.

Basically i baked the same New York Cheesecake for her for the two consecutive year.
This time round i did some makeover, top with the chocolate ganach topping. And yet it turned out to be extra-excellence that again suit all of their liking.

I am glad that they enjoyed it so much.
Happy Birthday to Aunty, and
Speedy be well to Sharon.

Recipe as per my early post back in year 2011.
New York Cheese Cake Recipe

For the Chocolate Ganach:
100g  70g Dark Chocolate
80g    Whipping Cream

Method:
Double boil and melt the chocolate together with whipping cream, mix well and pour over to cheesecake.

Let it cool and chill in the fridge.
Served after it fully chilled for about 4-5 hours.

Colorful Fruits Tart II

Another batch of colorful fruits tart with the left over tart case and filling.

This time round i tried out with some other design. Mmm, i would say prastice make perfect! No perfect yet but i think it is closer to what i expect to be.

My next venture should be a big giant fruit tart. Hehe...looking forward for it!!

Colorful Fruits Tart

 

Colorful fruits tarts that make my day!
Stay foolish, stay hungry for new baking experience.

Recipe adopted from Vinnie Baking Paradise and Dailydelicious . Many thanks to both sweetie.

Tart Shell :-
100g  Butter - I prefer salted butter
50g    Icing Sugar
210g  All Purpose Flour
30g    Egg

Method:
1. Sift flour and icing sugar in a bowl.
2. Add in the cold butter cube and rub to form crumb.
3. Add in egg and mix well till form a ball. Clip wrap and keep in fridge for 30mins.
4. Shape in the tart mould and bake at 200C for 15-20mins.

Cream Patissiere :-
200g Milk
50g   Sugar
3       Egg Yolk
15g   Plain Flour
10g   Corn Flour
Vanilla Seed from 1/s Vanilla Bean - i used 1/4 tsp Vanilla Oil
10g   Cointreau (orange liqueur) - i used Lemon Juice

Method:
1. Bring milk to boil.
2. Whisk egg yolk, sugar, plain flour, corn flour and vanilla till well mix.
3. Add the milk into egg yolk mixture and bring back to boil and boil for one minute, whisk constantly to avoild starchy.
4. When it is boil, whisk for another 30-60 secs till it become thick and slightly hard to stir.
5. Remove from the heat and add in lemon juice, pour into a bowl and cover it with a platics wrap to prevent a crust forming. Set aside to cool.

Cream Chantilly :-
200g  Whipping Cream
10g    Icing Sugar

Method:
1. Whisk whipping cream and icing sugar till soft peaks.

Filling :- 
1. Fold the cream chantilly into cream patissiere.
2. Spoon the filling into a piping bag fitted with the nozzle.

Apricot Glaze :-
50g   Apricot Jam - i used Orange Jam
some water

Method:
1. Heat the apricot jam together with water.
2. Strain the jam through a fine strainer to remove any fruits lumps.

Assemble :-
1. Prepare the fruits as desired shape and place on the paper towel to absorb the moisture.
2. Brush the tart with apricot glaze and wait for it to dry for a bit then pipe in the filling.
3. Top the tarts with fruits and glaze with apricot glaze.
4. Refrigerate for 1hour before serving.

Note:
For fruits tart, it is the best to consume within the same day.