Melting Moments

"Melt In Your Mouth, Not In Your Hand!" That's what I can say about this wonderful flavour cookies and why it melts in your mouth? Because cornflour is added to it :). Melting moments can be presented in few different ways. Since this is my first time baking melting moments I decided to just stick to the basic presentation, which I use teaspoon to measure the amount, form into balls, press with fork (pattern purposes) and top with icing sugar once it is slightly cooled. Alternatively, you can put the dough in piping bag and piped into rosettes or top each cookies with candied cherry for finishing touch or make it into cresent shape and dip the end into chocolate or make a filling and put 2 melting moments together. Since this cookies is more on the fragile side, be very careful when you tranport them. This cookies can be store in airtight container for 2 weeks.

Make about 36

Ingredients:-

• 1 1/2 cup plain flour/all purpose flour
• 1/2 cup cornflour
• 1/4 tsp salt
• 230g butter
• 1/4 cup + 1 tbsp icing sugar
• 1 tsp vanilla extract
• For topping: 1/3 cup icing sugar

Methods:-

1. Preheat oven at 180 degree celcius. Line baking trays with baking paper/wax paper.
2. In a bowl, mix flour, cornflour and salt until well combine.Set aside.
3. In a large mixing bowl, with an electric mixture, cream butter and sugar until light and fluffy. Add vanilla extract and beat for 1 minute. 
4. Fold in flour mixture in 2 batches and mix until smooth.
5. Form into about 1 inch ball (I use teaspoon to measure), place cookies onto prepared baking paper spacing 1 inch a part. Dip fork into 1/3 cup of icing sugar (which is meant for topping) and press on the round cookies. This is to avoid the fork from sticking to the dough. 
6. Pop into the preheated oven and bake for 10 to 12 minutes or until the edges of the cookies starts to turn brown.
7. Leave for a few minutes on baking tray before removing to wire rack to cool slightly before sprinkle it with 1/3 cup of icing sugar using fine strainer or sieve. 

without icing sugar

with icing sugar

ready to be eaten

TIPS:

• If you decided to pipe rosette dough, keep pipe dough in fridge for 30 minutes before baking so that it will hold the shape

Ever Versatile Butter Cake

I have been missing the good old fashion butter cake lately, which is light, fluffy and buttery. I still have some mixed berries purees so I decided to make marbled way butter cake by adding mixed berries puree with the cake batter. To my total disappointment although I really like the puree's marbling effect, the cake doesn't turn as tasty as I want it to be. So, two days later, I tried baking with another butter cake recipe and marbled with cocoa powder and this time the cake turns out perfect as I want it to be. Although the first recipe does not turn out great but you still adopt its puree marbling effect. Please be reminded that all ingredients below should be at room temperature.

Ingredients:-

• 3 eggs, separate the white and yolk
• 125g butter
• 1 cup sugar (I use white sugar) 
• 1 tsp vanilla extract
• 1 3/4 cup self raising flour, sift with 1/4 tsp salt (I use half half because I run out of self raising flour)
• 120ml milk
• 3/4 tsp lemon juice

Method:-

1. Preheat oven at 180 degree celcius. Line pan with baking paper, grease and lightly floured. 
2. Separate egg yolk and white in two different bowl.
3. By using electric mixer, beat butter until soft and add in 3/4cup of sugar. Beat until light and fluffy. Add yolk one at a time and beat well after each addition. Scrape the side and add in vanilla extract and beat until well combined. 
4. Fold in flour mixture and milk, in 3 addition alternately. Combined well after each addition. Then, set the batter aside.
5. In  another clean mixing bowl, beat egg white until foamy and add in lemon juice. Continue beating until soft peak form. Then, gradually add in the remaining sugar and continue beating until stiff peaks form.
6. Gently fold a little of the whites/meringue into the batter to lighten it, and then, fold in the remaining white/meringue till well combine. Do not over mix because the white will deflate. It is alright to have some white streak left. 
7. To get the marble effect: (1) scope 3 tbsp batter and mix with 30ml mixed berries puree; (2) mix 3 tsp cocoa powder with 1 tsp hot water, then, scope 2 tbsp batter and mix with the cocoa mixture, dollop on to the remaining batter and swirl with fork OR (3) mix 6 tsp cocoa powder with 2 tsp hot water, divide batter into 2 parts and add the cocoa mixture in one of the part, assemble them. For modest original butter cake, skip the marbling steps.
8. Pop into preheated oven and bake for 40 minutes (depending on your oven) or until the tester comes out clean. 
9. Cool cake in their pans on wire rack for 10 minutes, the remove from pan and cool on wire rack.

after swirling

The one with mixed berries puree

American Fresh Strawberry Muffins (Bread-Like)

CookBook Challenge Week 48: Bread 

I felt very energetic this morning despite of loosing an hour of my sleep due to the day light saving. Since the wheather gets better and suns started to shine, I felt good and energetic. I am so powered by sun. In fact I even did the make-up and stuff (complete make up which I don't do on weekend) just to go to Victoria Garden Shopping Centre for Mr.J phone signing, magazine grabbing and K-mart-ing. OH YA! I bought a green rubber spatula which only cost me $2.. hehe.. Green is not my preference colour. I did wish they have pink or purple but it's just $2 so 'just grab it and go', I told myself and I even planned to make some fancy dessert today. But now I am feeling awfully tired, demotivated and annoyed. Feeling a lil sick and the sorethroat is killing me. Could it be because I stayed too long under the sun in St.Kilda yesterday or because I was really hyperactive this morning or simply because I am just lack of stamina due to excessive hibernation in winter? And my fancy dessert plan???? emmm, let's just change to something simpler.. Strawberry muffins? I still have some fresh strawberry in chiller :)

So, just to clarify that this is an American Muffins where chemical leavener (bicarb soda or baking powder) is use. The texture is more like a cross between bread and cake. American muffin can be further divided in to bread-like (fat in liquid form) where it contain lesser sugar and butter, while cake-like (butter in room tempreture creamed with sugar)  has more sugar and butter content.

The following recipe is a bread like muffin because it only takes less than 45 minutes from preparation  to baking and go into my stomach. So, it is a quick bread. Do not over mix the mixture when you pour the wet ingredient into dry ingredient. Don't worry about the lumps because it will dissappear during baking. OK, let's bake.

Make 12 medium size muffins

Ingredients:

• 1 cup (about 250g) hulled and bite sized fresh strawberry
• 1 1/2 tbsp sugar (caster or white doesn't matter)
• 65ml oil ( I use half melted butter and half canola oil because I want to finish up the butter)
• 1/2 cup brown sugar
• 2 egg
• 1 tsp vanilla extract
• 125 ml milk
• 1 tsp lemon juice
• 1 3/4 cup self raising flour
• 1/8 tsp bicarbonate soda/baking soda
• 1/4 tsp salt

Methods:

1. Preheat oven at 180 degree Celsius make sure the rack is at the centre of the oven. Grease muffin pan with butter or oil.
2. Sprinkle and mix bite sized fresh strawberries with 1 1/2tbsp of sugar in a bowl. Set aside. If the strawberries that you use is sweet enough, then you can either skip this step or reduce the sugar.
3. Melt butter and set aside. In my case melt butter top up with cooking oil to reach 65ml and set aside.
4. Pour out 1/2 cup of milk in a bowl and add in lemon juice. Mix. Set aside and let it curdle.
5. In a medium size mixing bowl, whisk together brown sugar, egg, vanilla extract, and milk mixture. Add in melted butter mixture and stir to combine. 
6. In another large mixing bowl, combine SR flour, baking soda and salt. Gently fold in strawberries mixture, make sure they are all coated with flour. This is to avoid the strawberries from sinking during baking. Add the brown sugar mixture into SR flour mixture. Stir until the ingredients are just combine. Approx 10 strokes.
7. Fill each  muffin cups to 3/4 full. Bake for 20 to 25 minutes or until the tester comes out clean. Transfer to wire rack to cool.

Dome and light weight

Black Forest Trifle

CookBook Challenge Week 46: Cup

Trifle consist of layer of cake which should be at the bottom of a trifle, followed by alcohol, fruit, jam/puree/sauce, custard, whipped cream and decorations. You are free to create your own trifle, use whatever cake, fruit, jam and cream around you. There's not specific requirement for the type of cake you use, alcohol, type of fruits, jam/puree/sauce, custard, whipped cream and decorations.

Let's start with types of cake that can be used. Commonly, (1) cakes that are use for the bottom layer are sponge cake, pound cake, ladyfingers, macaroons, genoise or even crushed biscuits. If you would like to have thicker layer bottom, feel free to sandwich two pieces of cake with jam or puree. Once the bottom layer is put in the bowl/glass, pour in (2) spirit or sprinkle over the cake. This layer is totally optional. The amount of spirit is depend on how strong you want it to be. If you would love to add generous amount of spirit make sure the cake you use are able to absorb that amount, usually, few days old cake may do the trick. Commonly used alcohol are sherry, rum, white wine or liqueurs. (3) The fruit layer. You can use cut up fresh or canned fruits stone fruits preferably. If you don't feel or don't have any of them, no worries, leave them out and jump to (4) jam/puree/sauce of strawberry, raspberry, blackberry, etc or combination of these. Next (5) the custard layer or alternatively pastry cream. I replaces custard layer and the alternative altogether with whipped cream. Besides whipped cream, you can also use lemon curd, mascarpone cheese, lemon juice or chocolate ganache. If you did not use whipped cream for this layer, you have the choice to top it with whipped cream or not. If the size of trifle bowl or glass that you use allows, you may do the second layer of cake, spirit, fruit, jam/puree/sauce, custard layer or cream to fill the bowl.  Keep in mind that the layers are suppose to look uneven or even mix altogether. Finally, (6) decorations for trifles or better known as toppings. You can use whatever you like from fresh or candied  or canned fruits, crushed cookies, nuts, crushed cereal or shave chocolate. Since I use brownies for this particular trifle, I decided to sprinkle crumbed brownies (brownies top) and canned fruit. The assembled trifle is covered and refrigerate for minimum of 8 hours to 24 hours for the flavour to mingle. 

*Step 3 and 4 can be exchange*

Though a simple dessert to make,  trifle look gorgeous with its beautiful layer, colours and textures.Although typical trifle is serves in a large deep bowl but I prefer an individual size trifle. It is make in a deep bowl so that all layers are thick. Ideally, bowls should be flat sided than sloping and should be a glass or even better crystal to show of the layers.

Black Forest Trifle

The black forest trifle has the same component as black forest cake. I use chocolate brownies instead of chocolate sponge because I still have some left over chocolate brownies. Feel free to buy them from store is you doesn't have the left over or short of time.

Layers of Black Forest Trifle: chocolate brownies, canned stoneless black cherries, mixed berries puree and whipped cream. Repeat the layers again the topped with crumb brownies, crushed cereal and a cherry.

Ingredients:-

(i) Chocolate Brownies.

• Click here. Leave out the dried fruits if your are looking for plain chocolate brownies. 

(ii) Canned Stoneless Black Cherries in syrup

• 415g or more

(iii) Mixed Berries Puree/sauce - will make approximately 2 cups

• 500g unsweetened frozen mixed berries
• 1 cup castor sugar or to taste
• 1 tbsp cornstarch
• 1 tsp salt
• 1/8 tsp vanilla extract
• 1 1/2 tbsp lemon juice (optional)

(iv) Whipped Cream

• 1 1/2 cup thicken cream
• 1 1/2 tbsp castor sugar
• 1/4 tsp vanilla extract

 (v) Topping/Garnish

• Crumbed brownies, crushed cereal and black cherry

Methods:

(i) Chocolate Brownies:

1. Bake chocolate brownies according to directions. Let it cool. 
2. Cut brownies into desire size to fit into trifle glass or bowl.

ii) Canned Stoneless Black Cherries in syrup 

1. Drain the juice
2. 3/4 of cherries mix in puree and the remaining cherries save for topping or garnish

(iii) Mixed Berries Puree/Sauce: Make approximately 2 cups

1. Thaw the frozen mixed berries in a large fine meshed strainer suspended over a medium size saucepan. Once the berries are completely thawed, gently pressing the berries with back of the spoon to force the juice out. All that should remain in the strainer is the mixed berries seeds.
2. Throw away the seeds. 
3. To the strained juice, add castor sugar, cornstach, salt, vanilla extract and lemon juice. Stir until smooth. Place saucepan over medium heat. Cook until the sauce thicken. Add more sugar as needed. Remove from heat and add the (ii) drained stoneless black berries. 
4. Refrigerate for several hours or overnight.

(iv) Whipped Cream

1. Whipped the cream until soft peaks form. Add the sugar and vanilla extract, continue to whip until stiff peaks form.

To Assemble Black Forest Trifle: Place the amount of brownie you need or about a handful if you cut into bite size in the bottom of each trifle individual glass.Next, spoon about 2 tsp of mixed berries puree on the brownies. Then, place 2 - 3 or more cherries which already been mixed into the puree on top. For the next layer, place a large dollop of whipped cream. Repeat the layers starting with brownies. Cover with cling wrap and refrigerate for at least 4 hours to 24 hours to allow the flavour to mingle. Sprinkle some crumbed brownies, crushes cerealn and place a black cherry on top before serving

Makes about 9 to 10  of   (275ml) glass.

TIPS:-

• If you do not have frozen mixed berries or any berries at home for the puree - reserve the syrup of canned stoneless black cherries. Place the syrup in a saucepan along with sugar (1 tbsp or to taste) and simmer until the syrup is syrupy. Remove from heat and add drained black cherries. 
• If you do not have canned cherries syrup and frozen mixed berries puree - lightly heat up the appropriate amount of mixed berries jam or any jam you have in hand jam for easy spreading. Just skip the whole step of adding fruits to the trifle. However, you may not be able to call this Black Forest Trifle anymore :)
• What do I do to leftover mixed berries puree : simply pour over ice cream, frozen yogurt or other suitable dessert for quick dessert. Mix into milkshake. Accompaniment for variety of plated dessert. It can also be used to make mixed berries flavour whipped cream.
• Why use frozen fruit/berries : Frozen fruits/berries is use because it is available year round and at reasonable price. I prefer unsweetened frozen fruits/berries because of the excellent and constant flavour. Frozen fruits/berries can also be kept in the freezer for several months and been use whenever we need them. Their puree can be kept in refrigerator for a week and can also be frozen for several months. 

Half way thru forcing the juice out

Almost done!

This is how canned cherries look like

Fruity Chocolate Brownies

The brownie first appear in public during the 1893 Columbian Exposition. This dessert was created for ladies attending the fair. It should be smaller than apiece of cake and easily eaten from boxed lunches. The brownies is sliced from a type of dense, rich chocolate cake, which is in texture like a cross between a cake and a cookie. They can be either fudgy or cakey depending on their density. Nuts, chocolate chips or dried fruits may also be include in.

So, back to this brownies. This is a brownie with dry cracked crust, so don't worry when you see those cracks. Those cracks are the symbol of your success.. he he.. :D. Besides the dry cracked crust, this beauty has a wonderful moist texture and deep chocolate flavours of course.. emm.. fudgy or cakey, you ask me.. I would say cross of fudgy and cakey. Why you should try this brownies recipe? It only uses 1 bowl and a hand whisk or spatula.

Baking brownies can be a challenge too. Unlike cake, you don't want the tester to come out clean. If the tester comes out clean, then, that means you have overbake the brownies. So, please use baking time stated as a guide only and test your brownies (in the centre) few minutes before end time. Your brownies are done when the tester still has a little batter sticking to it.


Ingredients:-

• 225g milk chocolate, chopped
• 120g butter, cut into pieces
• 2 tbsp cocoa powder
• 1/2 cup sugar
• 1 tsp vanilla extract
• 3 eggs, room tempreture
• 2/3 cup (95g) plain flour
• 1/4 tsp salt
• 1/4 cup mixed dried fruits or more 

Methods:-

1. Preheat oven at to 180 degree celcius. Grease and line baking paper a 20cm square pan. 
2. Melt the chocolate pieces and butter in a alrge stainless steel bowl placed over a saucepan with simmering water. 
3. Once the chocolate and butter have melted, remove from heat at stir in cocoa powder and sugar.
4. Next, whisk in vanilla extract and egg, one at a time. beat well after each addition. 
5. Then, stir in flour, salt and dried mixed fruits. 
6. Pour into the prepared pan and bake for about 30 minutes or until the tester inserted in the centre comes out with a few crumbs attached.
7. Remove from oven and let it cool at wire rack. 
8. Serve at room tempreture or chilled. Serve with ice cream or whipped cream.

TIPS:

• Although the recipe call for adding mixed dried fruits you could substitute with chopped nuts or chocolate chips.

Cotton Cake

CookBook Challenge Week 41: Celebration

Yeay!!! This is my number 100th post. I guess it really took me awhile to reach here. I started this account beginning of 2009 but never have time to post what I planned to post on. Then, finally this year I manage to encounter my time management issue and I begun to post as often as I could. Maybe I should say the fun of blogosphere manage to draw me to be more committed towards this page.

I have arrange for Cotton Cake to be on my number 100th post. Why? Cotton cake brings me back to a memory; my first love towards cake. I used to dislike cakes as a child. I was only in primary school when I first tasted this cake. Its soft, light, cottony with a pudding similar feel. It was serve in a dim sum restaurant in my hometown which later decided to relocated itself to another state. So there goes my first love. Well, I am sure it is available somewhere else but you seee, I was not a food fanatic when I was a kid. My parents and grandparents practically have to force me to finish my meal and my house helper have to beg me to eat. So that explains everything.

Fast forward to now, while I was busy browsing ever wonderful and informative blogs shared by fellow bloggers, I came across Japanese cheese cake recipe, which everyone was praising how soft, light and cottony the cake is. It just suddenly reminded me of the cotton cake that I had years back. Unfortunately, that are not many of that recipe. Little that I know this cake require very small amount of flour compare to the liquid ratio which means they are chances that it may collapse once it cool and egg white have to be whisk to meringue like and the steps is different from any other cake I made before. However, its not as difficult as it look once you start to put things together. So, after some reseaching, calculation and fingers crossing. I set out my journey to bake my 'first love'.

Ingredients:

• 50g butter
• 1/2 cup (75g) Self Raising flour
• 1 1/2 tbsp heaped (15g) cornflour
• 1/3 cup (80ml) milk
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 5 eggs, separate white and yolk
• 1/8 tsp salt
• 1/2 cup (115g) castor sugar

Method:

1. Preheat oven at 160 degree celcius. Grease and line cake tin (20cm) with baking paper.
2. Melt butter in saucepan over low heat. Use bigger saucepan so that you don't have to transfer to larger mixing bowl later on. Once the butter is melted, turn off heat, add flour and cornflour at once. Whisk quickly to mix well. 
3. Add milk and whisk into smooth paste.
4. Add egg yolk,  vanilla extract and lemon juice. Whisk until smooth again. Make sure no lumps left. Set aside.
5. In a mixing bowl, beat egg white with salt under high speed until foamy. Gradually beat in castor sugar, divide into 3 batches, beat until firm and glossy or until soft peak form. 
6. Gently fold the egg white mixture into yolk mixture in 2 batches. Mix the egg white in gently but thoroughly, so that you can maintain the volume. 
7. Pour batter into prepared tin, smooth top, lightly tap tin on counter to bring out large bubbles.
8. Place tin into roasting tray and pour hot water to come halfway up the tray.
9. Bake in oven for 1 hour or until set and golden brown. 
10. Take it our from water bath straight away. Invert cook cake immediatedly on wire rack until its completely cool before remove cake from cake tin. 

emmm ... yummy.....

TIPS:

• Double boiler can beuse to substitute saucepan
• Egg: about 60g each with shell

Strawberry Yogurt Cake

Have you ever had yogurt cake before? I have not had one before until today. Wow!! It is delicious and addictive. The structure is moist and have this creamy feeling. So, why did I came to make strawberry yogurt cake? After realising that I have a really stuffed chiller, I decided to do some clean up and that's when I stumble upon my 1 kg of strawberry 99% fat free yogurt which will expire tomorrow. So, i began to so some searching online for the recipes and I found yogurt cake. It is not a very simple journey actually. Ivery recipe seems to have their on measurement and ingredient. So, I decided to do some mix and match and work out the ratio. Guess what? It works.

Here's the recipe.

Ingredients:-

• a handful of fresh strawberry, rinse and diced (optional)
• 3/4 cup caster sugar
• 125g butter
• 1 tsp vanilla extract
• 2 eggs
• 250ml strawberry yogurt 
• 1 cup self raising flour
• 1/3 cup cornflour
• 1/8 tsp bicarb soda/baking soda
• 1/4 tsp salt

Method:

1. Preheat oveb to 170 degree celcius. Grease or lay cake/loaf pan with baking paper.
2. Diced fresh strawberries and set aside. 
3. Cream butter and sugar until light and fluffy over high speed.
4. Add in vanilla extract and eggs. One at a time. Beat for another minute or so. 
5. Add in yogurt and beat for another minute. Remove the electric mixer.
6. Then, stir in the mixture of sifted self raising flour, cornflour, baking soda and salt. Half cup at a time. Stir until the flour mixture until is well incorporated before you add in another batch.
7. Pour 1/3 of the batter into the prepared pan, mix in fresh strawberry into remaining batter. Mix. Pour into pan. 
8. Pop into the preheated oven and bake for 40 minutes or until the tester comes out clean.
9. Cool on wire rack for 10 minutes and remove from pan to cool completely. 

TIPS:

• To avoid curdle cake batter, all ingredients should be at room temperature.
• Feel free to substitute strawberry yogurt with any other fruit yogurt

Cream Corn Cake

Basically, I used butter/pound cake recipe as the base, add in canned cream corn and reduce the quantity of milk; so that the batter don't get too watery. Well, I guess you can substitute cream corn with something else, red bean perhaps.

I am a bit of lazy today and feel like having cake with cream corn, therefore I decided to just mix everything and bake. Very similar to the method use to make muffins.



Ingredients:-

• 30ml milk
• 3/4 of 400g canned cream corn
• 125g butter, melted
• 3/4 cup (165g) caster sugar
• 3 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 cup (150g) self raising flour
• 1/4 cup (35g) cornflour
• 1/8 tsp bicarb soda
• 1/8 tsp salt

Methods:-

1. Pre heat oven to 180 degree celcius.
2. Grease pan or layer with baking paper.
3. Mix cream corn with milk. Set aside.
4. In a bowl; combine self raising flour, bicarb soda, salt and cornflour. Set aside.
5. In a large bowl mix melted butter and sugar together.Mix well
6. Then, pour cream corn mixture into melted butter and sugar. Add in lightly beaten egg and vanilla extract. Mix until well combine and gradually add in the flour mixture.Divide into 3 batches. Add in another batch after the previous batch was well combined into the batter. Mix thoroughly.
7. Pour into pan that was prepared earlier and pop into oven for 40 minutes or until the tester comes our clean. Let it cool before slicing.  

No-frills recipes also has her own version of cream corn cake. Click here.

TIPS:

• Melt the butter in microwave try 20 seconds.
• Sprinkle some self raising flour if you feel the batter is too watery.
• Batter is consider perfect when it manages to hold the ribbon shape for 2-3 seconds when you drip the from above.

Creme Caramel

Creme caramel, flan or caramel custard is a rich custard dessert with a layer of soft caramel on top. Creme caramel is a variant of plain custard (creme), where some sugar syrup cook to caramel stage, is poured into the mold before adding the custard base. It is usually cooked in a bain marie or in the oven. Creme caramel is thickened by eggs, however, imitation such as agar or carrageenan can be use to substitute egg.

So, to make this wonderfully delicious, smooth, silky and delicate creme caramel, you will need:

For the caramel:

• 3/4 cup (165g) caster sugar
• 1/2 cup (125ml) water

For the custard:

• 4 eggs
• 1/3 cup (75g) caster sugar
• 1 cup milk 
• 1 cup thickened cream
• 1 1/2 tsp vanilla extract ( I am vanilla lover. You can reduce the vanilla if you are not it's fan)

Methods:

1. Pre-heat oven to 160 degree celcius. (Fan forced? Reduce 20 degree celcius)
2. For caramel, combine sugar and water in a medium sauce pan and stir over heat, I use medium low heat, without boiling until sugar dissolves. Brush the sides of the saucepan with a wet pastry brush to remove ant undissolved sugar crystals. Bring to boil, uncovered, without stirring until mixture is deep caramel colour. Remove from heat, let bubbles dissappear and pour into remekins/mold(any shape you like but should be deep)
3. Combine cream and milk in a medium sauce pan (it's OK to use the same saucepan that yo used for caramel). Bring to boil and set aside to cool.
4. At the mean time, whisk eggs, vanilla extract and sugar in a large bowl. 
5. Then, whisking constantly, slowly pour the hot milk mixture into the egg mixture. Pour a little of the milk mixture in first so that the egg mixture does not suffered from sudden change of tempreture. 
6. Strain mixture through sieve into the remekins/mold.
7. Place the remekins/mold in a baking dish; add enough boiling water to come halfway up the side of the remekins/mold. Bake for about 40 minutes or until the tester or skewer use comes out clean.
8. Remove from baking dish and cool before cover them with cling wrap and refrigerate overnight.
9. When it's time to eat, slide the knife around the side of the ramekins/mould or you can use your finger to gently ease creme caramel away from side of pan. Place serving plate on top of the creme caramel, then quickly inver... and taa daaa !!!!!

Spoon from left

Spoon from right

and.... there goes a slice... and check out the glossy top.....

 TIPS:

• Instead of using 1 cup milk and 1 cup thickened cream, you can use 2 cup milk (full-cream)
• No caster sugar? Just use ordinary white sugar
• Be very careful during caramelised process because it sugar get burn very quickly once it start to brown.
• Be very careful when you boiling the milk and cream mixture because they could easily overflow.
• Why refrigerating overnight? to let to caramel/toffee break and liquefies so you will get a least 95% of the caramel.toffee out when serving.
• If the caramel turn solid, pop in the microwave for 10 seconds

Strongbow Sponge Cupcake with Apple and Rose Cream

CookBook Challenge - Week 40

Just in case you have not known Strongbow is a genuine apple cider beer. I used the original version of strongbow and it contain 5% of alcohol.

Make about 11 medium sized cupcakes.

Strongbow Cupcake

Ingredients:

• 4 eggs
• 3/4 cup caster sugar
• 1 1/8 cup self raising flour, sifted
• 1/4 tsp baking soda OR 1 tsp baking powder
• 1/2 cup strongbow
• 1 tsp rosewater essence

Method:

1. Preheat oven at 180 degree celcius and place cupcake cup in the baking pan.
2. Whisk 4 eggs and caster sugar until fluffy and light over high speed,
3. Sift self raising flour and baking soda. Add in egg mixture in 2 batches. Stir and mix well as you go.
4. Add strongbow and rosawater essence. Mix well. 
5. Pour mixture into cupcake cases and bake for 30 - 35 minutes or until the tester comes out clean. 

Apple and Rose Cream

Ingredients:

• 1 cup thickened cream
• 2 tbsp icing sugar
• 1 tsp rose essence
• 2 tbsp apple cider

Method:

1. Mix all the ingredient together and whip until it reaches soft peaks form.

TIPS:

• Cold mixing bowl and whisk make iteasier to whipped the cream . Pop mixing bowl and hand whisk in the refrigerator or freezer for 15 minutes or until very cold.

Pear Galettes with Honey Whipped Cream

Galettes is a general term use in French to designate various types of flat, round or freeform crusty cake. It is also known as french crepes with savoury or sweet filling.

Pear Galettes

Ingredients:

• 1 sheet ready rolled frozen puff pastry, thawed and quartered
• 1 tbsp cornflour
• 1 tbsp brown sugar
• 1 egg, beaten (for egg wash) 
• 1 Bocs pear, quartered, cored, thinly sliced
• 1/2 cup frozen mixed berries (optional)
• 2 tbsp butter, melted
• 2 tbsp caster sugar
• icing sugar (to dust)

Instructions:

1. Preheat oven at 200 degree celcius.
2. Line an oven tray with baking paper. Place quartered pastry on tray sprinkle evenly with cornflour and brown sugar. 
3. Roll edges in on 2 sides to form a 1.5cm border and brush edges with egg.
4. Arrange the pear slightly overlapping and top with berries over the pastry. Brush the pear slices and berries with melted butter and sprinkle caster sugar on galette.
5. Bake for 10 - 15 minutes until pastry is puffed, golden and juice are bubbling. 
6. Dust with icing sugar and serve with honey whipped cream.

All done.. waiting for cream

Honey Whipped Cream

Ingredients:

• 1 cup heavy/thicken cream
• 3 tbsp honey
• 1 tsp vanilla extract

Instructions:

1. Beat heacy cream until thickened.
2. Add honey and vanilla extract.
3. Continue beating until it reaches the consistency you that desire or until soft form peak.

With cream... yummy...

TIPS:

• You may use any other pear or other fruits which is suitable for baking
• Feel free to use fresh berries