A relatively easy to bake recipe to follow. No need cake beater or anything~ its good! But need to find really good strawberries, which is a feat in Singapore. =( Or substitute with other berries, the original recipe called for Blueberries.
Made this for Yong's birthday~ Happened to be his favourite Mango and Almond. =P Got the sponge cake recipe from Yochana's site. But my filling was just non-dairy whipped cream and mangoes.
Baked this for Mom's birthday cum Belated Fathers' Day Celebration.
Black Forest Cake
Ingredients
4 eggs
80g flour
20g cocoa powder
100g castor sugar
12g ovalette
25g milk
90 melted butter
Ingredients
350ml whipped cream
1/2 cup chocolate shavings
1 can of pitted cherries
Black Forest Cake
Ingredients
4 eggs
80g flour
20g cocoa powder
100g castor sugar
12g ovalette
25g milk
90 melted butter
- Put all ingredients except melted butter in bowl.
- Beat in high speed until ribbon stage
- Add in melted butter & mix thoroughly.
- Bake at 190 degree celcius for 20 min, with 8" tray.
- Allow cake to cool before decorating.
Ingredients
350ml whipped cream
1/2 cup chocolate shavings
1 can of pitted cherries
- Slice cake into 2 or 3.
- Spread whipped cream on layer 1, add pitted cherries to cream.
- Top with layer 2 and spread with cream and cherries.
- Top with later 3 and spread cream to cover the entire cake.
- Decorate with chocolate shavings and halved pitted cherries.
I learned how to frost the cake from youtube. The videos teaches you how to frost, and it's really good! Except that the lady took only a minute to frost the cake, but I took like 10 min! =P Here's the video from ExpertVillage: http://www.youtube.com/watch?v=4o9n2uva4fw
It's been a week of swiss roll craze! I still have lotsa cream left... and I'm thinking of making Mango Swiss Roll!
So for now, it's Chocolate Swiss Roll and Black Forest Swiss Roll! Recipe taken from Aunty Yochana's site!
So for now, it's Chocolate Swiss Roll and Black Forest Swiss Roll! Recipe taken from Aunty Yochana's site!
Chocolate Swiss Roll
Black Forest Swiss Roll
I got this recipe from Alex Goh's Baking Code. After umpteen times of failed swiss rolls, I finally managed to get one right and looking nice!
Zebra Swiss Roll
Ingredients A
5 eggs
150g sugar
Ingredients B
130g plain flour
Ingredients C
100g corn oil
Ingredients D
1 egg yolk
1 tsp chocolate emulco
Strawberry jam to spread
Ingredients A
5 eggs
150g sugar
Ingredients B
130g plain flour
Ingredients C
100g corn oil
Ingredients D
1 egg yolk
1 tsp chocolate emulco
Strawberry jam to spread
- Whip ingredients A till light and fluffy. Fold in ingredients B, mix till well-blended.
- Add in ingredients C, mix till well incorporated.
- Pour mixture into greased and lined 10" x 12" x 1" rectangle tin and level it.
- Mix ingredients D till well-combined. Place it into piping bag, pipe it on top of the batter and swirl to make marble effects.
- Bake at 190 degree celcius, in the middle shelve of the oven for 20 min.
- Remove it immediately from the tin when baked.
- Allow to cool, spread jam at the bottom of the cake and roll it up.
It was supposed to be a weekend of Pineapple Tarts! But my Pineapple Tarts didn't look appealing, the pineapple jam turned out too dry. So I've decided to leave out the pictures until I have perfected them. On the other hand, I had lots of dough left from my Pineapple Tart, so I topped them up with strawberry jam and marmalade jam instead! Some pretty colors I had!
It's buns, buns and more buns again! Pei wanted to learn how to make buns for her mum 'cause her mum who doesn't like bread... LOVES the buns! So here is Pei's buns with her favorite filling! While she was making, my parents kept asking why no Tuna. LOL!
Hmmm... I don't know if it's because I didn't proof the dough enough, the bread turned out rather flatten. But it was soft to eat anyway!
The original recipe was from myrecipe.org, but it was meant for breadmaker machine. So kwf from Kitchen Capers re-wrote the recipe for bakers without breadmaker.
Cream Cheese Bread
Ingredients
160g water
250g bread flour
50g cream cheese
10g powder milk
15g sugar
3g salt
20g butter
3g dry yeast (original recipe calls for 2.5g)
Ingredients
160g water
250g bread flour
50g cream cheese
10g powder milk
15g sugar
3g salt
20g butter
3g dry yeast (original recipe calls for 2.5g)
- Mix all dry ingredients in a large bowl until well blended.
- Add in the wet ingredients to form a dough.
- Knead dough until dough is elastic and smooth.
- Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1 hr).
- When proofing is completed, punch down the bread dough to release the air.
- Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the loaf pan to proof until double its size again (about 30-45 minutes).
- Bake in preheated oven at 170C for 30 minutes.
- Remove bread from loaf pan to cool completely.
I got this recipe off Kichen Capers Forum, but the actual source was from 'The World of Bread' by Alex Goh. Its easy to make (with the help of Kenwood Patissier of course!). Baking bun takes couple of hours, but most of the time is spent waiting for the dough to proof. Every step after handling the dough, you need to proof before moving to the next step.
But the wait was rewarding! Soft and sweet bun! I've tried stuffing with Tuna, Chicken Curry and bacons. Bacon Bun was the best! YUM!
BASIC SWEET BUN DOUGH
Ingredients
(A)
Bread flour 480 gm
Plain flour 120 gm
Caster sugar 110 gm
Milk powder 20 gm
Dry yeast 4 tsp
Bread Improver 1 tsp (optional)
(B)
Egg 1 no
Cold water 300 ml
(C)
Unsalted butter 60 gm
Salt 10 gm
For Tuna filling:
2.5 cans of Mayonnaise Tuna
Ingredients
(A)
Bread flour 480 gm
Plain flour 120 gm
Caster sugar 110 gm
Milk powder 20 gm
Dry yeast 4 tsp
Bread Improver 1 tsp (optional)
(B)
Egg 1 no
Cold water 300 ml
(C)
Unsalted butter 60 gm
Salt 10 gm
For Tuna filling:
2.5 cans of Mayonnaise Tuna
- Mix (A) till well blended (just use a spoon to stir to mix well). Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
- Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
- Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 mins.
- Roll out dough and wrap with tuna fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
- Egg wash dough. Bake dough at 180-190C for abt 12 mins
