Durian Puff

Tiramisu

Made this for mother's day. I homemade the marcarpone cheese as the one selling outside is too expensive, 250g for $6+.

Sponge Fingers:

4 egg yolks
40 gm. Sugar
3 egg white
80 gm. sugar
120 gm. plain flour

Tiramisu:

2 egg yolks
1 egg
60 gm. sugar
10 gm. gelatine powder or gelatine leaves (soak in cold water)
2 Tbsp. Water (omit water if using gelatine leaves)
250 gm. Mascarpone cheese
200 gm. Whipped Cream
2 Tbsp. Kahlua

coffee syrup:

15 gm. Instant coffee powder (Nescafe)
200 gm. Warm water
2 Tbsp. Kahlua

Method:

(1) For sponge finger: Whisk egg yolks with sugar till fluffy.
(2) Whisk egg white with 80 gm. sugar till stiff. Then fold in egg yolk mixture and flour.
(3) Fill the batter into a piping bag fitted with a plain nozzle. Pipe fingers onto tray and bake at 175C for about 10 mins. or till golden brown.
(4) For tiramisu: Beat egg yolk, egg and sugar over a pot of simmering water. Make sure that pot is not sitting directly onto the water. Use a small pot, the mixing bowl slightly bigger and then sit on the rim of the pot. Whisk till egg yolk is lemoney in colour. Cool to room temperature.
(5) Add in mascarpone cheese and mix lightly. Don't overmix otherwise the cheese will be coarse.
(6) Soak gelatine powder with water and then microwave for about 20- 25 secs.
(7) Fold in whipped cream and kahlua and gelatine mixture.
(8) To assemble: Use a 7" sq. tray. Soak sponge fingers into the coffee syrup, lay a layer into the tray and then top up with some tiramisu filling. Continue the same process till all the sponge fingers and tiramisu are used up. Chill in the refrigerator for at least 3 hours for the gelatine to set.
(9) Sieve cocoa powder on top of the cake and decorate as desired.
(10) Serve chilled.

Recipe from:
http://auntyyochana.blogspot.com/2007/10/tiramisu-batik.html


Marcarpone cheese (for 250g)

Ingredients
300g dairy whipping cream (note, it must be the real cream from milk, no vegetable oil)
1/2 tsp tartaric acid/ citric acid (for this, i used about 2 tablespoon vinegar)

1) heat the whipping cream until simmering, not boiling.
2) add the acid and mix throughly. (if it doesnt not thicken, add more acid)
3) leave to strain in a cheesecloth (i used handkerchief) overnight in the fridge.

Po Lo Bun 2 (pineapple bun)

- before baking, no after photo as forgotten to take.

Chicken floss bun

Mixed Fruit Butter Cake

Ingredients:

125 gm. Butter
125 gm. Cake Margarine
100 gm. Sugar
1 tsp. Vanilla Essence
90 gm. Egg Yolk
1 Tbsp. Evaporated milk
200 gm. Cake flour
5 gm. Baking powder
a pinch of salt
160 gm. Egg White
100 gm. Sugar
- optional amount of mixed fruits.

Note: For a more buttery taste, use 250 gm. Butter instead of 1/2 butter 1/2 margarine

Method:

(1) Beat butter, margarine, sugar, salt and vanilla essence until light and creamy.
(2) Add in the egg yolk one at a time and beat until creamy. Add in evaporated milk.
(3) Fold in sieved cake flour and baking powder.
(4) Whisk egg white and sugar to a soft peak and fold gently into the creamed butter mixture. (mix in mixed fruit if you are adding in.)
(5) Pour into a 20 cm. round tin and bake at 175C for about 45 mins. or until cooked.

recipe from:
http://auntyyochana.blogspot.com/2006/08/butter-cake.html

Red Bean Bun

Chocolate Wassant

Chocolate paste
40g cake flour
100g sugar
2 egg white
160ml milk
40g cocoa powder
20g butter

Method:
1. Mix cake flour, sugar and egg white till smooth.
2. Heat the milk in a saucepan and stir in the cocoa powder.
3. Add in the egg white mixture stirring till thicken and dry.
4. Stir in the butter and mix till all butter is incorporated.
5. Leave to cool and measure out 300g of the chocolate paste. Put this chocolate paste into a freezer bag and roll it into a rectangular shape of size 22cm x 14cm.
6. Keep refrigerated for at least 2 hours before using.

Recipe from:
http://wlteef.blogspot.com/2008/03/65c-chocolate-wassant.html

Bread dough

245g Bread flour
105g cake flour
11g yeast
53g sugar
5g salt
11g milk powder
35g lightly beaten egg
35g unsalted butter
182g water

1) mix all and knead until smooth and elastic. must pass the window plane test.
2) proof for 1 hour or until doubled.
3) punch out air and roll into 50cmx18cm rectangle.
4) wrap the chocolate paste and roll into a rectangle.
5) fold and turn 90 degree, roll again and fold one more time.
6) roll into 28cmx55cm.
7) for cutting, please refer to the site below.

recipe from:
http://www001.upp.so-net.ne.jp/e-pan/choco_cro/minichoco_cro.htm