The past few weeks have been an emotional roller coaster for me. Too many things have happened...and it was only yesterday that I managed to feel 'settled down'.

My oven was left in the cold for weeks. By right, it would still be sitting inside the dark cabinet for another month or so. I had to take it out to bake a sponge cake just so that I could use up the last tub of mascarpone cheese.


I was a little astounded when I found myself harbouring the dreadful though of baking a sponge cake from scratch! I really would love to use ready-made sponge fingers to make a Tiramisu, but it was almost impossible for me to find time to get a pack from the supermarket. Since I was left with two eggs in the fridge, I forced myself to take out all my baking barang barang (colloquial Malay for personal belongings) to make the sponge layer for a Tiramisu Torte. Fortunately, the joy of baking came back when I went about preparing the batter...half an hour later I received an instant sense of reward when the cake started to emit a nice egg-y, vanilla-y aroma when it started to brown. This great sense of satisfaction propelled me to went on to prepare the cheese filling with a little more zeal ;)


Even though I have rekindled my love for baking, I doubt I shared the same enthusiasm when it comes to blogging. If not for the nice layering of this torte, I wouldn't even be motivated to retrieve my camera from the dry box.

The taste of this homemade cake is simply awesome. Very refreshing and not too rich. The sponge layers are light and airy, and I must say it is way better than ready-made sponge fingers. My effort was not wasted...the three of us finished up half the cake in one setting.


We will be away from home for the rest of the year. I hope I will be able to continue to blog about my cooking and baking in a foreign land.

In the mean time, here's a slice of my cake to share with everyone of you who never fails to stop by to give me your kind words of comments and encouragement. You are the ones to keep me going, thank you!

(After note: I think I wasn't clear in my post, I will only be away for the rest of 2009, will be back before the new year.)


Tiramisu Torte

Ingredients:
(makes one 18cm cake)

Sponge Cake:
2 eggs, room temperature
70g caster sugar
60g cake flour
20g unsalted butter, melted
1 teaspoon vanilla extract


Coffee Syrup:
1 tablespoon instant espresso/ strong coffee powder
1/2 tablespoon sugar
1/2 cup (125ml) boiling water
1 tablespoon Baileys Irish Cream

Filling:
250g mascarpone cheese
3 tablespoons icing sugar
1 1/2 teaspoons vanilla extract
2 tablespoons Baileys Irish Cream
3 tablespoons coffee syrup
200 ml non-dairy whipping cream

cocoa powder, to dust

Method:

To make the sponge cake:

1. Sift cake flour, set aside. Line the sides and bottom of a 18cm (7 inches) round pan with parchment paper, set aside. Pre-heat oven to 170degC.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the batter should leave a ribbon-like trail when the beater is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Sift over the cake flour into the batter in 3 separate additions. Gently fold in the flour with a spatula each time the flour is added, taking care there is no trapped flour at the bottom of the batter. Take care not to deflate the batter.
4. Add the melted butter, fold gently with spatula until well blended
5. Add in vanilla extract and fold in gently with spatula.
6. Pour the batter into the prepared pan and bake for 25 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, remove parchment paper and let cool completely.
   
   To make the filling:
7. Dissolve instant coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Baileys Irish Cream. Set aside.
8. In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar. Add in vanilla extract, Baileys Irish Cream and 3 tablespoons of the coffee syrup (Step 7) whisk until blended.
9. With an electric mixer whisk the non-dairy whipping cream until stiff peak. With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture. Leave the mixture to chill in the fridge if the sponge cake has not been cooled off.
   
   To assemble:
10. Slice off a thin layer (about 1~2mm) around the sides of the sponge cake. (This is to ensure that the sponge layers will be slightly smaller than the cake pan...in order to allow the filling to coat the sides of the cake nicely.) Then slice the cake horizontally into 2 layers. Place one layer of the sponge cake in a 18cm pan (with removable base, or use a cake ring). Brush the surface of the sponge layer with the remaining coffee syrup (Step 7).
11. Spread about 1.5 cups of filling evenly on the sponge layer, ensure all the gaps at the sides are filled. Tap the cake pan lightly on the table to ensure there are no trapped air pockets.
12. Brush both sides of the second layer of sponge cake with the coffee syrup and place it over the filling. Spread with 1.5 cups of the remaining filling. Tap the cake pan lightly on the table to ensure there are no trapped air pockets.
13. Leave the cake (covered) to chill in the fridge for at least 3~4 hours.
14. Remove cake from fridge. Dust with cocoa powder and unmold. Decorate as desired. Keep the cake in the fridge before serving,

It seems like I am running into this dangerous situation that I will probably abandon this blog for good. It also doesn't help that we will be away for most part of the year-end school holidays.

I have been wanting to write up this post since last week, but only managed to upload some photos. I can draw up a long list of excuses to justify my tardiness, but I don't think this is fair, especially to those of you who come visit my blog regularly...my thousand apologies!

To make things worst, this post is not something new...it is just an 'extension' from my previous post ^_^"'


Whenever both my kids are at home on a weekdays, we would always make it a point to make homemade pizza for lunch. As usual we made two pizzas...one of them had to be my kids' all-time-favourite, the Hawaiian pizza...with lots of ham and pineapples as toppings.


The other pizza dough was topped with "whatever I can find" ingredients....mushrooms, green peppers, cherry tomatoes, black olives and some left over minced meat.

I made the dough using a new recipe from a cookbook I bought several months ago. There are two basic pizza dough recipes to choose from....thick or thin crust. From this cookbook, I learned that the difference between the two depends very much on the ratio of the bread flour to plain flour used. The greater amount of bread flour will produce a thicker and more bread-like crust since bread flour has got a higher gluten-level. I have also read that some traditional wafer thin crust pizza will use only plain flour, I have always thought that all pizza doughs are made with bread flour, how ignorant of me! For the thick crust recipe a lot more bread flour than plain flour (5:1) is used, whereas the thin crust recipe uses much less (1:2). I went for the thick crust pizza this time.

While I was gathering the ingredients for the dough, my younger kid came along and offered his help...and upon his request, I let him do the mixing. Since my hands are free, I took the chance to take a video clip of the entire mixing process :)




The crust was not as thick as I thought it would be. I was expecting something like a thick focaccia...probably because I have rolled it out too thin. I must say we pretty like the texture, not too thick and yet not too thin! Just to let you know I very much prefer my "whatever I can find" pizza to the ham and pineapples version ;)


Thick Crust Pizza

Ingredients:
(make two 10" pizza dough)

250g bread flour
50g plain flour
1/2 teaspoon salt
1 1/2 teaspoons instant yeast
1/2 teaspoon dried mixed herbs (optional)
1 tablespoon olive oil
180ml lukewarm water


Method:

1. Place bread flour, plain flour, salt, yeast and dried mixed herbs (if using) in a mixing bowl. Mix well with hand. Make a well in the centre and add olive oil and water. Using your hand, gradually work the ingredients together to form a soft dough.
2. Turn dough out onto a lightly floured work surface and knead for 10-15mins until the dough becomes smooth and elastic. Shape dough into a round ball and place in a lightly oiled mixing bowl. Cover with cling wrap and leave to rise for 1 hr or until double in size.
3. Turn out the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gentle kneading. Divide dough into 2 equal portions. Shape into two balls, cover loosely with cling wrap and let the doughs rest for about 10mins.
4. Roll or press out each portion to a round, about 12" in size. Place dough on baking tray lined with parchment paper or on a greased pan.
5. Spread some pizza sauce over the dough to within 1 cm (0.5 inch) of the edge. Arrange a layer of grated cheese (I used grated mozzarella), followed by preferred toppings. Sprinkle the top all over with grated cheese.
6. Bake in a preheat oven at 220 degC for 15-20mins or until the crust has turned golden and the cheese has melted. Serve warm.

Recipe source: adapted from 美食新煮张, 手工面包&三明治

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I made scones for breakfast again...this time I didn't forget the baking powder ;)


I tweak the same basic scones recipe a little, and added in some bacon and rosemary to turn them into savoury scones. I took home some rosemary sprigs from the States last summer, and one of the sprigs has rooted and has since call this place home. Although I wouldn't say it is growing extremely well, I am just as pleased that I can have a constant supply of this fresh herb all year round :)

Instead of cutting the dough into rounds, this time I made them into wedges. Simply because, with my limited knowledge and for being a culinary idiot, I have long since developed this 'mental block'. I like to associate those rounded ones with biscuits...and I feel more comfortable to call them scones if they are shaped into triangular wedges.


The scones were really really good when eaten warm and fresh out of the oven...soft, fluffy and flaky. On the next day, I warm them in the oven before serving...the texture was a little dry. I don't remember having this problem the first time I made the basic scones. It was only while writing up this post, I learned that since scones contain little fat, they dry out pretty fast and are best eaten on the same day. Another finding...apparently triangle wedges will yield crunchy edges but tend to dry out more quickly then rounds.


So how can one have freshly baked scones in pajamas without sacrificing the extra hour of sleep just to get up to prepare them? Here's a useful tip I have learned, the dough can actually be made ahead, cut into rounds or triangles and refrigerate overnight, then bake them the next morning. The shaped doughs can even be freeze ahead.

What a great way to get your scones and your sleep ;)

The recipe I have posted here may look very long, complicated and even intimidating to some, but these scones are really not hard to make. I have had a couple of failed attempts trying to make biscuits/scones, so I added in as many tips as possible in this recipe so that anyone who are keen to give it a try will get it right the first time.

Happy home baking!


Rosemary and Bacon Scones

Ingredients:
(makes 6)
250g cake flour
1 tablespoon baking powder
1/2 teaspoon salt
50g cold unsalted butter (cut into small pieces)
1 teaspoon caster sugar
1 egg plus enough fresh milk to make up 140ml
3 strips of bacon, chopped into small chunks
1 sprig fresh rosemary, roughly chopped
*egg wash (mix 1 egg yolk with 1 tablespoon fresh milk)

Method:

1. Pan-fry bacon chunks over low heat, until brown and crisp. Drain off any excess oil and set aside to cool. Remove leaves from the rosemary sprig and roughly chop them.
2. Lightly beat the egg and add enough fresh milk to make up 140ml of liquid. Leave to chill in fridge.
3. In a large mixing bowl, sift together the flour and baking powder. Add in salt and sugar and whisk the dry ingredients together. With finger tips rub the COLD butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. Due to our hot weather and my warm hands, I use a fork to cut the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixing bowl (with the mixture) in the freezer for 10-15mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)
4. On hot days, you may want to chill the mixing bowl (with the mixture) in the fridge for 30mins before you proceed to the next step. On cooler days, you may skip this step, if you are as impatient as I am.
5. Mix in the bacon and rosemary. Add the egg & milk mixture all at once and stir with a fork until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting scones will turn hard and chewy. Mix only until the ingredients come together into a combined mass.)
6. Place dough in a plastic bag or cover it with cling wrap. Keep dough in fridge for about 30mins. (The objective here is to keep the dough cold to prevent the butter from melting so that there will be little bits of dispersed butter in the dough. During baking, the heat will cause these tiny bits of butter to melt into the dough and leaves pockets and layers in the scones for them to rise nicely. If the butter melts or softens before baking, the resulting scones will be hard and flat.)
7. Remove dough from fridge and set it in the centre of a baking tray (lined with parchment paper). Dust hands with some flour and pat out into a round disc about 1 inch thickness (avoid using too much flour or pat the dough too flat). Dip a dough scraper in flour and cut the dough into 6 wedge-shaped pieces, press down firmly without twisting or sawing. This will help to shear the dough cleanly allowing the scones to rise higher. Do not pat the cut edges of the scones, otherwise it will not rise nicely. Dip scraper in flour after each cut.
8. For soft-sided scones, move the wedges slightly apart leaving just a small gap in between so that the sides are almost touching. For crisp-sided ones, place them 1 inch apart, these will not rise as high as those that are baked close together. Brush the tops with the egg wash.
9. Bake at preheated oven at 200degC for about 13 - 15 minutes or until the tops are lightly browned and a toothpick inserted in the center of the scones comes out clean. The texture of the interior should be light and soft (Note: over baking will cause the scones to become dry). Remove from oven and place on a wire rack. Serve warm, with butter if you like.
   
   Recipe source:adapted from 爱上做面包, 德永久美子

Rosemary and Bacon Stones...I have meant to make Scones and they became rocks...I totally forgot about the baking powder!

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I have never thought that I would venture into making baked mooncakes. I chickened out after going through the ingredient list for making traditional baked mooncakes ^_^"


I was glad that I managed to get hold of this "Y3K cookbook, Mooncakes". Besides the snowskin mooncakes, I was happy to learn that I could actually try my hand at making mooncakes with flaky pastry! I nailed down this 'Apple Allure' flaky pastry mooncake recipe since I had all the ingredients on hand. Making the doughs was a breeze, but I had a hard time trying to figure out the correct way of wrapping/rolling the water dough with the coloured oil dough. Even though there are several photos to illustrate the steps, certain parts of the instructions is quite vague. In the end, I went about making it with my gut feel. I am not sure whether I did it right as the finished mooncakes appeared slightly different from those illustrated in the cookbook.


These tiny morsels are no bigger than 2", my tween is able to pop one into his mouth without getting choked. I used ready-made pandan lotus paste but I think it would taste better with yam paste. Since this is my maiden attempt, I am rather satisfied with the taste and texture. On the other hand, I think I could have done better. I probably didn't roll out the dough thin enough so the skin is not as flaky and definitely not comparable to those store-bought Teochew style mooncakes. Nevertheless, I felt a great sense of achievements when I left them to cool on the rack.

八月十五送你一個月饼
含量：100%祝福
配料：
100克快乐枣
兩把关心米
300cc友情水
作法：用幽默扎捆
保质期：一辈子
保存方法：珍惜

中秋节快乐!

Flaky Pastry Mooncakes

Ingredients (makes 16 pieces)

filling:
400g pandan lotus paste
80g melon seeds

water dough:
70g plain flour
5g icing sugar
25g shortening
35ml water

oil dough:
75g plain flour
40g shortening


Method:

1. Filling: Mix pandan lotus paste with melon seeds. Divide into 30g portions, shape into rounds and set aside.
2. Water Dough: sieve together flour and icing sugar into a mixing bowl. Rub in shortening with fingertips until the mixture becomes crumbly. Add in the water and mix to form a soft dough. Cover with cling wrap and set aside.
   
3. Oil Dough: Sieve plain flour into a mixing bowl. Add shortening and mix with hand to form a soft dough.
   
4. Divide oil dough into 3 portions. Add food colourings to each dough and knead to form pink, yellow and green doughs. Roll each dough into a square, about 5" by 5".
   
5. Roll the water dough into a square about 10" by 10". Place the oil doughs in the centre of the water dough. Start with pink, then place yellow dough over the pink dough, overlapping end bit of pink dough. Place green dough over the yellow dough, overlapping end bit of yellow dough. Refer photo no. 1 below.
6. Fold both sides of the water dough over the oil doughs. Cover and let rest for 20mins. Refer photo no. 2 and 3.
7. Flatten all sides and roll out the dough. Turn over and roll flat. Starting with the pink side of the dough(refer photo no. 4 above), roll up Swiss roll style to form a cylindrical log. Cut off excess parts from both ends and keep aside. Cut the dough into 16 equal portions.
   
8. For each portion, flatten to form a round disc. Roll to about 5cm in diameter.Wrap the filling with the dough, seal the seams and place it downwards on a baking tray lined with parchment paper.
   
9. Add some green food colouring to the excess dough in step 7 and use it to make leaves. With the pointed end of a chopstick, press the top of the dough to create a slight dent that resembles the surface of an apple. Place the leaves over the dents. Bake at 180degC for 15-20 mins until baked through but not golden. As the finished mooncake will be very soft, let cool on the baking tray for about 5 ~ 10mins before transferring to a wire rack. Let cool completely.
   

Recipe source: adapted from Y3K cookbook - Mooncake.

It's the time of the year again to indulge in a tempting array of delicious mooncakes that are bursting to the brim with dense, cloyingly sweet fillings.


Weeks ago, my elder son kept asking me whether I would be making any mooncakes this year. With his constant nudging, I started gathering the necessary ingredients once I returned to my usual "baking -mode'.

This is the second year that I am making these 'ping peh' or snowskin mooncakes...made with cooked glutinous rice flour which does not require any baking. Having struggled with makeshift moulds last year, I made it a point to order a proper mooncake mould from Elyn. The mould is very easy to use and the mooncake doesn't really stick to it, I only had to dust it once before using or whenever I need to change the template. Most importantly, the mould is able to create very clear and deep imprints of the pretty designs of the templates.

From the experience last year, I managed to come up with my own snowskin dough recipe. I adjusted the amount of sugar to make it less sweet, and the proportion of liquid is just right as the dough is soft and yet not too wet or sticky. It is very easy to work with as I didn't have to dust it with any extra flour, it doesn't even stick to my wooden rolling pin.


I am getting better at wrapping the filling with the dough. Last year, I made the mistake of rolling out the dough too thin...since the amount of fillings is so huge compared to the dough, I thought I had to roll the dough big enough to cover the fillings. This year, I finally got the hang of the correct way of wrapping, a skill I learned through wrapping pineapple tarts ;) I am not able to describe the process in words, but I managed to find a relevant video clip here.

I made an assortments of mooncakes...strawberry, mango, pandan and matcha. I experimented again with strawberry flavoured milk and mango juices to make the snowskin. Sad to say, the flavours are not as prominent, so I had to rely on some artificial mango flavours to bring out the flavour. I filled the mooncakes with ready-made white lotus paste, pandan paste and red-bean ones. To give the fillings some texture, I added in some melon seeds. My kids love the mooncakes, especially my elder child, who could wolf down two at a go. I guess at their age, they can truly enjoy these sweet treats without having to worry about the calories.



Mini Snowskin Mooncakes

Ingredients:
(makes 12 mini mooncakes)

75g cooked glutinous rice flour
50g icing sugar
25g shortening,
90ml cold water

300g white lotus paste
60g melon seeds


Method:

1. Mix white lotus paste with melon seeds. Divide the paste into 30g portions and shape into balls. Set aside. (Note: I used a ratio of 40% dough to 60% filling)
2. Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl.
3. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms.
4. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.
5. Leave dough in the fridge for about 15 mins. (I skip this step and the dough works just as fine.)
6. Divide dough into 20g pieces. Shape each dough into a ball. For each dough, flatten to form a small disc and roll it out into 3mm-thick circle or about 5cm in diameter.
7. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.
8. Dust mooncake moulds (diameter 4cm, for 50g mooncake) with cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth.
9. Store mooncakes in fridge.
   
   Variations:
   * Strawberry flavour - replace cold water with same amount of strawberry flavoured milk, add 1~2 drops of red food colouring (as desired).
   ** Mango flavour - replace cold water with same amount of mango juice, add 1 teaspoon of mango flavour (as desired).
   *** Matcha flavour - replace cold water with: mix 1 teaspoon of matcha powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using.
   ****Pandan flavour - add 1 teaspoon of pandan flavoured paste to the cold water.