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Saturday, March 30, 2013

Dark Chocolate Madelaines

 




This is the last post for March, I made this Chocolate Madelaines for my son celebrate Sunday Easter at Church. After considered a view chocolate cake recipe, finally I decided to make Madelaines because it's quite easy to make and the cute shape, the kids will sure like it. Recipe from Chocolate Passion Book by Tish Boyle and Timothy Moriarty.

Ingredients : 

6 tbsp unsalted butter, cut into tablespoons
2 tbsp unsweetened alkalized cocoa powder
4 oz bittersweet chocolate, coarsely chopped
3/4 cup cake flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup castor sugar
1 tsp vanilla extract

2 large egg whites, at room temperature 


Method :

1. In small, heavy saucepan, heat the butter over medium heat. Remove from the heat and stir in the cocoa powder, stir well.
2. Melt the chocolate.
3. Sift the flour, baking powder and salt together. Set aside.
4. Place the eggs, egg yolk, and castor sugar into mixing bowl. Place the bowl with eggs over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve. Remove the bowl and whisk until the mixture form soft peaks when the beater is lifted. Beat in the vanilla extract.
5. Beat the egg whites on high speed until they form stiff but not dry peaks.
6. Fold the dry ingredients into the egg mixture. Fold in the melted butter and chocolate. Finally fold in the egg whites.
7. Place a spoonfull of batter in each Madeleine mold. Bake for 15 minutes at 160 C, do not overbake.
 

Thursday, March 28, 2013

Donut 2






Assorted Donut ....done by me...Sugar Donut, Chocolate Rice Donut and Long John Donut.

Ingredients :
450-475 gr gr Bread Flour
    120 gr Castor Sugar
      7 gr Yeast
     52 gr Butter
      3    Egg Yolks
     45 gr Milk
    160 gr Cold Water
    1/4 tsp Salt

Method :
1. Mix all ingredients in the bowl, except salt and butter. Knead until smooth, add salt and butter and continue knead until elastic and not sticky.
2. Put dough in bowl covered with cling wrap, and let it ferment for about 1 hour 30 minutes or until double in size. Take it out and press lightly for several times.
3. Divide fermented dough into 55 gr ( round donut) and 80 gr ( long john donut). Rub into round shape and retangle shape, put onto tray to ferment for 1 hour until size in double.
4. Deep fry in hot oil until golden brown in colour.
5. Dip donuts with castor sugar and chocolate rice.



Thursday, March 21, 2013

Angry Bird Cakes - Cream








Thanks Susan Sie for your order....and nice to meet you.  
Happy Birthday to your son.
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