Tuesday, March 25, 2014

Raspberry Creme Brulee Macaron


Giant macaron that looks simple to make but it took longer than I thought to bake the macaron shells.

Le Frasier


I made this over a year ago and its a really nice cake that I probably should make again soon. Will post the recipe here soon. Stay tuned!

Sunday, March 16, 2014

Chocolate Chips Brownie


Nothings beats the fudgy and rich brownie and when I googled, there are tons of recipes out there and you really have to experiement until you find your favorite. Here's is a less sweet brownie (I reduced the amount of castor sugar and brown sugar). It was just nice for dad and he had quite a few pieces of that this time:) You may find the recipe here: Chocolate Brownie Recipe

Thursday, March 6, 2014

Indonesian Kuih Lapis


Suddenly was so inspired to make the layer cake aka kuih lapis that brings back ll fond memories. My first try on this cake was when I visited my geography teacher in grade school and her mom will always make this and that became my favorite spicy layer cake. My best friend who was originally from Medan once came back with their famous kuih lapis and I was thrilled when she brought back 2 generous block of 2 different flavors. Hence, I thought I could attempt my own one day...and I found this step-by-step recipe:


Recipe
500g butter (340g canned Orchid butter and 160g regular butter, both cold and roughly cut into big cubes)
80g condensed milk(Originally was 250g)
600g / 30 egg yolks
200g icing sugar
90g flour
30g milk powder
1 tbsp spekkeok powder


1. Remove the eggs from fridge and separate the yolks and whites first so that they will be at room temperature when used later.

2. Beat the butter and condensed milk together until it turns pale. This should take about 10 minutes. Here is when the Kitchen Aid comes in very helpful!
3. Pre-heat your oven to 180C / 350F. Grease your pan and make sure it’s pre-heated in the oven as well.
4. Beat the egg yolks and sugar until very fluffy and tripled in volume. MAKE SURE BEATERS ARE CLEAN!
5. Slowly pour the egg mixture into the butter mixture and beat at low speed until the mixture comes together. Careful not to overmix! This is exactly the consistency you want! Your batter should not separate / curdle.
6. Finally sift in flour, milk powder and spekkeok powder. Fold gently.
7. Remove your pan from the oven, switch to TOP HEAT ONLY. Pour 100g of batter for your first layer and 60g of batter for the following layers. Brush each cooked layer with butter before adding the next layer. The hot lapis / pan will melt your batter as you pour it in, resulting in smooth layers.
8. If you see any air bubbles, poke them with a toothpick and flatten the layer with a spatula or fondant presser