Monday, 13 June 2016

Choco-Cheese Banana Fritters

Good morning.... a quick entry for this morning. My girl wanted to buy choco-cheese fried banana from the neighbourhood Ramadhan bazaar. Since, coincidentally, I had already bought some bananas early in the morning, I told her I'd just prepare some for her. So here it is, the home version of the currently popular dessert. The kids in the house love it a lot.... I'd rather have mine the old-fashion way, just the crispy pisang goreng. :D



Choco-Cheese Banana Fritters

Ingredients:
5 bananas, (Peeled, sliced into 2 and fried with batter. (Find the recipe here.)
1 tablespoon butter
1 tablespoon sweetened condensed milk
cheddar cheese (grated)
block chocolate (grated) or chocolate rice

Method

  1. Heat up butter in a frying pan. 
  2. Add in condensed milk.
  3. Add in fried bananas and mix thoroughly.
  4. Place bananas on a plate and top with grated cheese and chocolate. Serve warm.


Wednesday, 8 June 2016

Coffee Princess Lapis Cake

Oh dear..... it's been close to six months since I last blogged. Thousand apologies to those who have been waiting for my updates here and especially to those who have left comments and waiting for my reply. I'm so sorry....


2016 has been quite rough for me...... it's all because I've agreed to take up more responsibilities at work this year (What was I thinking???). More commitment at work means that there's less time for me to do other things that are unrelated to work. So, baking and blogging have to be cut down.


Nevertheless, I still manage to bake and prepare some desserts on some weekends, often because I am stressed out with work.  This lapis cake recipe was shared by my cousin more than 30 years ago. The cake used to be very popular during Hari Raya back then. I had not baked it for sometime myself... I must have felt so stressed that I decided to bake a lapis cake....haha. If you are thinking of baking a lapis cake this coming Hari Raya, I would recommend this cake, especially if you're a coffee lover... 


Coffee Princess Lapis Cake

Ingredients:
250g butter - room temperature (I used unsalted.)
4 tbsp sweetened condensed milk
2 tbsp coffee oil flavour (I used Bake King brand.)
1 tsp salt
1 tbsp grape juice

20 cold egg yolks (cold eggs will produce thicker batter)
4 cold egg whites
50g cold water
250g sugar
1 tbsp ovelette (cake stabiliser)
1 tsp baking powder
150g cake flour (combined with baking powder & sifted)
a few drops red colouring

Method:
  1. Preheat oven at 180-190 deg C (refer to the tips below). Use top heat only.  Line & grease (base only) of a 9x6 or 7x7-inch baking pan. Set aside.
  2. Combine butter, condensed milk and salt in a bowl and beat until pale and creamy. Add in coffee oil and grape juice, continue beating until well combined. Set aside.
  3. Combine egg yolks, egg whites, water, sugar, ovelette and flour in a large mixing bowl. Beat on high speed until thick & fluffy, about 8 minutes. (If you are using a hand-held beater, combine the eggs, ovelette & sugar and beat until thick & fluffy. Add in flour & cold water and beat until well blended.)
  4. Add in the creamed butter mixture & mix thoroughly. (I used a hand whisk.)
  5. Divide mixture into 2 parts.
  6. Add in a few drops of red colouring into 1 part and mix thoroughly. Leave the other part plain.
  7. Pour 2 ladles of plain batter (about 90-100g) into baking pan. Spread the batter gently and evenly using the back of a spoon. Grill for about one & a half to two minutes or until the cake is cooked & the top turns golden brown. Once cooked, press the top with a lapis cake presser or a mug/glass with flat bottom to pop any bubbles, if any.
  8. Repeat step 7. 
  9. Then pour 2 ladles of red batter into pan & bake.
  10. Repeat step 9.
  11. Then continue baking 2 layers of plain batter followed by 2 layers of red batter until finish.
  12. After baking the last layer, bake the whole cake using top & bottom heat at 200 deg C for about 10 minutes.
  13. Remove cake from pan and allow to cool on a wire rack before cutting and serving.
Some tips when baking lapis cakes:
  1. I always bake my lapis cakes in my 20-year-old Baby Belling. I tried using my other ovens, but it took a longer baking time. So if you are using Belling oven, set the grill to No 3-4. That I believe is about 180-190 deg C. To gauge what temperature to set the oven at, bake each layer at a temperature such that it will cook & the top will turn golden brown in about 2-3 minutes. (Warning: don't try to wash the dishes while waiting for the layer to cook or your cake will end up burnt!) Just bear in mind, each layer must be cooked before baking another layer or the uncooked layer will not cook even after baking the next few layers.
  2. Once the mixture is ready for baking, do not stir the mixture anymore. Just scoop the top part of mixture onto the pan... the bottom of the mixing bowl may contain water or oil residue. Do not use this residue as, if baked, it will produce a hard layer.
  3. To produce nice & even layers, the amount of batter scooped for every layer must be the same. I usually use 2 ladleful or about 90-100g for each layer.
  4. After pouring the batter into the pan, spread the batter gently and evenly using the back of a spoon. This step not only even out the batter, it also helps to pop any bubbles that are often present in the batter. Once cooked, press the top with a lapis cake presser or a mug/glass with flat bottom to pop any bubbles, if any.
  5. After baking the final layer, I usually bake the whole cake for 10-15 minutes using the top & bottom heat at about 180-200 deg C. This step is required, especially for very moist lapis cakes, so that the cake, especially its sides, is fully cooked & not so wet.
  6. As most lapis cakes contain a very high fat content from the eggs & butter, they keep very well! They freeze very well. I normally cut my whole cake into 4-5 parts. Then I wrap each part with a cling wrap, & then with an aluminium foil & followed by a newspaper. Then I freeze it if I'm keeping it for more than a week. Before serving, I just leave it in room temperature for a while before cutting.

Wednesday, 30 December 2015

Beurre And Sel Jammers

In a couple of hours time here in Singapore, it will be the last day of 2015..... I guess this post will be my last for the year.... And let me end the year with a post on my attempt at baking these yummy beauties.. They are called jammers and used to be sold at a cookie boutique ran by the amazingly talented Dorie Greenspan and her son in New York City. Unfortunately, the stall, Beurre and Sel, has since been closed.. No worries since Greenspan has kindly shared the recipe, so we get to taste them. That's a good thing. 
Before I leave you with the pictures and recipe, I would like to thank you for dropping by here... For those who have attempted the recipes from this blog, thank you for the trust and feedback.. As far as baking, cooking and blogging are concern, it has been a good year for me... I hope I'll be able to maintain the stamina to carry on sharing more great recipes with you. Happy New Year and may 2016 brings more joy and happiness for all of us! Muahh!






Beurre And Sel Jammers

COOKIE DOUGH
Ingredients:
125g unsalted butter, room temperature
56g caster sugar
1/4 tsp fine sea salt
1 large egg yolk, room temperature
1 tsp vanilla extract
138g all-purpose flour

Method:
  1. Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add sugar and salt, beat until well blended, about 1 minute. Reduce speed to low, beat in egg yolk and vanilla. Add flour and mix just to combine. Dough will be soft and sticky. 
  2. Place dough between sheets of parchment or waxed paper. Flatten dough into a disk. Roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches thick. Freeze dough in paper until firm, at least 2 hours.
  3. DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen. 
STREUSEL
Ingredients:
50g all-purpose flour
35g caster sugar
1/8 tsp fine sea salt
40g chilled unsalted butter, cut into small pieces
1/4 teaspoon vanilla extract
3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry (I used homemade strawberry compote. Refer to recipe below.)

Method:
  1. Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. 
  2. DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.
ASSEMBLY
  1. Arrange a rack in middle of oven. Preheat to 180°C. 
  2. Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. (I had to dap my finger with flour as the dough was quite sticky.) Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out, cutting and patting. Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days. 
  3. Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam. 
  4. Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack. 
  5. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature .
Adapted from recipe by Dorie Greenspan.
Source: Bon App├ętit.


STRAWBERRY COMPOTE

Ingredients:
500g ripe strawberry, hulled
4 tbsp caster sugar
2 tbsp lemon juice
few drops balsamic vinegar (optional) - I didn't add.

Method:
  1. Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. 
  2. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. 
  3. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
Recipe by BBCgoodfood.

Notes & modifications:
  1. The above jammers recipe is half the original recipe and I converted it into metric measurement. I used mini muffin pans and the recipe yielded about 18 pieces. The jammers turned out too big to my liking. In future, I would just fill up about half the cavity, so I should get more than 20 jammers.
  2. The dough is quite challenging to handle in this humid weather as it becomes soft & sticky quite easily. So instead of rolling the dough, you may want to just scoop it using a spoon into the muffin pan. Then pat the dough with your floured finger.
Related Posts Plugin for WordPress, Blogger...