Tuesday, April 30, 2013

Mocha & Kahlua Tres Leches Cake










Mocha & Kahlua Tres Leches Cake
Adapted from The Frugal Chef

Ingredients:

2/3 cup flour
1/3 cup unsweetened coco powder
1 ½ tsp baking powder
¼ salt
5 eggs separated ( room temperature )
1 cup of sugar ( I only added ½ cup)
1/3 whole milk
1 tsp vanilla
1 tbsp Kahlua
20 cm cake pan

Milks mixture
1 cup double cream or whipping cream
414 ml sweetened condensed milk
230 ml evaporated milk
1 tbsp instant coffee ( I’ve added espresso)

For Cream Topping
1 ½ cup double cream
¼ cup icing sugar
1 tsp vanilla
2 tbsp cocoa powder + some for topping

Directions:

1)      Preheat oven to 180°C & greased cake pan (lined with parchment paper)  Sift flour together with baking powder, cocoa powder & salt .
2)      Beat egg yolks for 2 minutes till creamy . Pour in milk , Kahlua with vanilla  & mix well for 1 minute . Set aside .
3)      In a large bowl beat egg white till frothy & add in ¼ cup sugar. Beat egg whites till soft peak form & set aside .
4)      Whisk 1/3 of flour mixture to egg yolks . Mix well & add in  1/3 of egg whites  . Repeat  & stir till well combined . Pour batter into cake pan & bake for15 to 20 mins. Let to cool .


5)      For Milk Mixture : Place all ingredients in a sauce pan & whisk till coffee dissolves . (do not boil the milks) . Remove from heat & let to cool .
6)      Make small holes on the whole cake with a skewer .  Slowly ladle in the milk mixture & wait till cake absorb milk mixture between each ladle full. Add in all milk & don’t  worry about it gets too liquidity . The cake will absorb it all . Cover the cake & refrigerate it for at least 6 hours  or overnight .
7)      For Cream Topping : Whisk cream till fluffy & add in sugar, cocoa powder  & vanilla . Beat till stiff peaks . Spread cream mixture on cake & sprinkle some cocoa powder over it & serve .
 





Submitting this post to Bake Along event hosted by   Joyceof Kitchen Flavours  & co hosting with   Lena  Of Frozen Wings together with   Zoe of Bake For Happy Kids . This month’s theme was Tres Leches Cake & was selected by   Zoe of Bake For Happy Kids

 



Monday, April 22, 2013

Essence Of Orange – Chocolate Chip Cake





Time really flies & it’s time again for us at  The Home Bakers (organized by Joyce of The Kitchen Flavours )  to bake  try out another recipe from Lou Sheibert Pappas cookbook , Coffee Cake .  Eileen of Hundred Eighty Degrees  has selected this delicious cake for our 17th  bake  . This is an amazing  citrusy cake yet chocolatey with beautiful soft ,fluffy texture .  I’ve baked the full recipe & as usual reduced the sugar to half a cup .  I’ve used yogurt instead of buttermilk as I don’t really know what to do with the rest of the whole pack of buttermilk .  LOL  For the recipe of this cake please hop over to  Eileen & for more yummy bakes of all THB members  HERE .  .  










Muscari from my garden



Thursday, April 11, 2013

Chè Bap – Vietnamese Sweet Corn Pudding









Chè Bap – Vietnamese Sweet Corn Pudding
Recipe adated from Pham Fatale

Ingredients yields 10

1 -1/2 quarts of water
½ cup tapioca pearls
450g thawed yellow sweet corn
½ cup coconut milk
½ tsp salt
1 tsp vanilla extract
1 pandan leaf
2 tsp sesame seed

Coconut Milk Sauce
2 tsp cornstarch
¼  cup water
1 cup coconut milk
1tbsp sugar
A pinch of salt

Directions:

1)      Add water in a large sauce pan & bring it to a boil . Add in tapioca pearls & bring it to a boil  . Immediately lower heat to a gentle simmer , stirring every now & then so that the tapioca will not stick to the bottom . Cook for about 20 to 25 mins till the mixture thickened.  Drain tapioca pearls & set a side. 
2)      Mix or blend corn in a blender till the texture turns into a coarse puree. Heat coconut milk &  pandan leaf  in a saucepan & bring to near boil but DO NOT bring to a boil.  On low heat add in corn mixture, tapioca pearls , salt & sugar . Stir well . Cover & simmer for 5 to 8 mins . Remove from heat & add in vanilla extract . Stir well & let to cool for 10 mins . The texture of the pudding should be slightly thick . 


3)      To make coconut milk sauce:  Dissolve cornstarch in water . Add coconut milk in saucepan & bring to  near boil  .Lower heat & add in cornstarch, pandan leaf, sugar & salt. Stir constantly till sauce thickens . Remove from  heat .
4)      Spoon tapioca corn mixture in glasses or small bowls & topped with coconut sauce . Garnish with sweet corns & sesame seeds .




Submitting this post to Little Thumbs Up event organized by  Bake For Happy Kids &  My Little Favorite DIY  . This month theme is all about CORN & hosted by Esther of  Copycake Kitchen  .





Sunday, April 7, 2013

Mini Rosemary -Lemon Polenta Cake






This is our 16 th bake at  The Home Bakers from the cookbook by  Lou Sheibert Papas – Coffee Cakes , organized by  Joyce of  Kitchen Flavours .  This month  Angela from The Charmed Cupcake has selected this  sunny Rosemary, Lemon – Polenta cake .  I’ve decided to use my floral mould to make this cake as I  need some sort of SUN !  LOL  As always I’ve reduced half of the sugar amount for this recipe . Lovely crunch moist lemony cake with rosemary infused lemon syrup  .  The edition of rosemary in this cake was wonderful giving it a lovely flavour that paired really well with lemon .  For recipe please hop over to  Angela of The Charmed Cupcake  & for more bakes from all the member of THB , HERE







Monday, April 1, 2013

Casatiello – Neapolitan Easter Bread









Casatiello – Neapolitan Easter bread
Source from IFood. TV

Ingredients : 

500g flour
350 ml lukewarm water
9 g dry yeast
10 g lard
4 tbsp ground pepper
2 tbsp cumin seeds
10 g salt
2 tbsp sugar

For Stuffing :

100g  diced salami
100g  diced pancetta ( I’ve added jambon)
100g diced sun dried tomatoes
40g grated Parmesan cheese
40g grated Pecorino cheese
40g grated Provolonr cheese
6 eggs + 1 egg for egg wash
A handful of fresh parsley

Directions:

1)      Dissolve salt in water . In a large bowl combine flour ,yeast , sugar, pepper  & lard. Make a well pour in water & knead  . Knead for at least 10 mins till smooth & soft dough . Place dough in a large greased bowl & cover with damped towel . Let it rise in a warm room for at least 2 hours or till double in size. 
2)      Sprinkle the worktop with flour & roll the dough out into a large rectangle  & with a thickness of about 3mm.  Reserve the side ends of dough for decorations with eggs by rolling them aside into strip & keep it aside till needed . 

 
3)      Sprinkle grated cheese over the dough , followed by the rest of ingredients & end with ham(jambon) or pancetta . Leave some space around the edges so that the roll can be sealed , roll it up & seal the two ends with some water , Place the roll in a greased baking tray & let to rise in a warm room for an hour. 


 4)      Preheat oven to 200°C . Arrange the eggs on top of bread dough & leaving certain distance between each egg & decorate it with reserved dough strips as shown above .  Sprinkle some cumin seeds over the roll & brush with a egg wash . Bake for 45 to 50 mins till golden brown. Let to cool .





Submitting this post to  Little Thumbs Up organized by  Zoe of Bake For Happy Kids & hosted this month by  Doreen of My Little DIY . This month’s theme is Tomato . 



Happy Easter