lemon hearts

looking for a fast and easy recipe and i choose this (: instead of lemon bars, i changed them into lemon hearts (: when i baked this, dont know why but i thought of jess perhaps is because she baked this for our meetup (: i shall dedicate this post to her and let her know, im giving my love to her and hope to see the bubbly her (: psst, taking photos with you to check out your shaky hands too ;D

this lemon hearts i called, is very delicious!! (: (: however,
first there's like a few flakes of burnt thread on top. that's actually lemon. it makes it not so pretty ):
next, i think for the lemon topping, i'll reduce the amount of butter next time as i find it a bit oily.

the recipe is from David Lebovitz and is defnitely a keeper (:

Lemon Bars

Crust

1 cup (140g) flour
1/4 cup 40g  sugar
1/4 teaspoon pinch of salt
8 tablespoons (115g) melted unsalted butter
1/2 teaspoon vanilla extract

Lemon Topping

1 lemon, organic or unsprayed
1 cup 160g sugar
3 tablespoons (45ml) freshly squeezed lemon juice
3 large eggs, room temperature
4 teaspoons corn starch
1/4 teaspoon pinch of salt
3 tablespoons  40g melted unsalted butter

*i added zest of 1 lemon

Optional: powdered sugar, for serving

1. Preheat the oven to 350ºF (180ºC).

2. Overturn an 8-inch square pan (i used round pan) on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can.

3. In a medium bowl, mix the flour, 40g sugar, pinch of salt, 8 tablespoons (115g) melted butter, and vanilla, stirring just until smooth.

4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

5. Bake the crust for 25 minutes, or until it’s deep-golden brown.

6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

7. Put the chunks of lemon in a food processor or blender along with the sugar, zest of lemon and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, pinch of salt, and melted butter, and blend until almost smooth. (A few tiny bits of lemon pieces are normal and encouraged.)

8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles (i cut into hearts). Sift powdered sugar over the top just before serving, if desired.

Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month

just in time, im submitting this to ASPIRING BAKERS #4 LOVE IN THE AIR hosted by ellena (:

how about CHESTNUT TIRAMISU (:

muffins? cookies? swiss roll? how about chestnut tiramisu? is so lovely in the heart shaped container right (: go on a hunt for it from PHOON HUAT. it comes with a lid and they are called pudding cups. 10 for $4.30 if i didnt remember it wrongly. is approx 6cm.

made sponge fingers. for the mousse, i came up with my own recipe. ppl normally use mascarpone cheese but since i dont have it plus, i have 125g of cream cheese and the chestnut puree didnt left too much nor too little, i used it (:

Sponge Fingers
4 eggs - separated
100 gm. castor sugar - divided into 2 parts
100 gm. plain flour

icing sugar for dusting

Method for sponge fingers:

(1) Whip egg yolks with half of the sugar until thick.
(2) In another mixing bowl, whisk egg white with the remaining sugar into a stiff meringue. Fold flour into the egg yolks.
(3) Pipe out the sponge fingers onto trays and dust with icing sugar.
(4) Bake at 190C for about 10 mins.

MOUSSE FILLING

For chestnut puree

15 oz 354g of pureed chestnut
1/2 cup 100ml cream

1/2 cup 80g sugar
1 large egg yolk
1 vanilla bean*
* I used 1/2 tsp vanilla extract
1. Slice the vanilla bean in half length wise and scrape the seeds into a small saucepan. Add the cream, sugar and whisk in the yolk. Heat over low heat, continually stirring until the mixture begins to thicken. Take the pan off the heat and allow the vanilla bean to steep while the mixture cools.

2. When the mixture is cool, put it in a food processor along with the pureed chestnuts. Blitz until smooth and creamy.* Put a spoonful of chestnut puree in the double mesh strainer over a bowl and press through using a spatula. Strain the rest of the chestnut puree, cover and set aside.
* I did not use a food processor. Instead, I handwhisked till as creamy as I could, and i did not put everything through a sieve (like pureeing baby food).

 

 

Rest 125g of cream cheese at room temperature.

Whisk it then add in the chestnut puree. Add in gelatine solution (dissolve 1/2 tbsp gelatine powder in 1.5tbsp hot water) which is COOL.

Mix till well corporated.

*note, 125g of cream cheese is for HALF the recipe of the chestnut puree*

i spread chestnut mousse on the base, then lay the sponge fingers, topped it with mousse and lay with sponge fingers again (psst, it yield too many sponge fingers) and topped it with chestnut cream. then i decorate with valrhona crunchy dark pearls (i've got a container of it and expiring in nov so i dont want to keep it for long) and added some hearts.

hope you like this chestut tiramisu from me and im submitting this to ASPIRING BAKERS #4 LOVE IN THE AIR hosted by ellena

heart shaped mont blanc cake

baked mont blanc cake today. my mum came home from market with fresh chestnut so i thought of making this since is on my to do list after looking at keiko's book OKASHI. and i've got this can of chestnut puree at home. the chestnut puree cost $9.95 and i bought from cold storage quite some time back.

i used basic yellow sponge cake as the base. the recipe is from pook. the cake is crispy at the side but fluffy and dense inside with the aroma of vanilla which i like, compared to eggy taste. im using three different sizes of heart shaped cutter to cut out the base. the smallest one is when there's those "leftovers". for the chestnut puree and cream, recipe is from ju.

placing sponge cake into heart shaped cups

Yellow sponge cake

40g Cake flour

30g Cornstarch

2 Large eggs

2 Egg yolks

65g Sugar

½tsp Coarse salt

½tbsp Vanilla extract

¼cup 120ml vegetable oil

¼cup Melted butter (warm)

Preheat the oven to 190 170°C.

Sift the flour and Cornstarch together, set aside.

Line 25x25cm 9 inch baking pan with baking paper.

Mix melted butter with vegetable oil.

Beat the eggs, egg yolks, sugar and salt until very thick and pale (thick ribbon).

Add the vanilla and beat to combine.

Pour the sifted flour into the egg mixture, fold to combine.

Pour the melted butter mixture (drizzling, if possible) into the batter and fold to combine.

Pour the mixture into prepared pan.

Bake for 18 minutes or until golden and spring when touch lightly.

Remove the cake from the pan and let it cool on a wire rack

For chestnut puree

15 oz 354g of pureed chestnut
1/2 cup 100ml cream

1/2 cup 80g sugar
1 large egg yolk
1 vanilla bean*
* I used 1/2 tsp vanilla extract

1. Slice the vanilla bean in half length wise and scrape the seeds into a small saucepan. Add the cream, sugar and whisk in the yolk. Heat over low heat, continually stirring until the mixture begins to thicken. Take the pan off the heat and allow the vanilla bean to steep while the mixture cools.

2. When the mixture is cool, put it in a food processor along with the pureed chestnuts. Blitz until smooth and creamy.* Put a spoonful of chestnut puree in the double mesh strainer over a bowl and press through using a spatula. Strain the rest of the chestnut puree, cover and set aside.
* I did not use a food processor. Instead, I handwhisked till as creamy as I could, and i did not put everything through a sieve (like pureeing baby food).

chestnut cream

3 tbsp powdered sugar
1/3 cup chestnut puree
1 tsp rum


1. In the clean dry bowl of an electric mixer, add 3/4 cup of heavy cream. Using the whisk attachment, beat until the cream holds soft peaks. Add the sugar and beat until the sugar is incorporated. Add 1/3 cup of the strained chestnut puree and mix until the cream holds firm peaks being careful not to over mix.3/4 cup heavy cream

ASSEMBLE:

i brush on a simple sugar solution, ie, boil equal parts water to sugar till everything dissolves, on top of the sponge cake and then leave to cool. Then brush the sugar solution onto the sponge. Pipe a generous dollop of chestnut puree in the centre. Then pipe the chestnut cream on top. I added some valrhona crunchy dark choc pearls and then add fresh chestnut to decorate. REFRIGERATE it.

i feel like is not very nicely done. the heart shaped isnt obvious other than the cup itself. and i've got left over chestnut puree and cream! tmr going to try baking chestnut swiss roll? or muffins? psst, there's borders sale tmr at expo starting from 10am! head on down if you want (:


VERDICT: the chestnut cream and puree is YUMMY! esp when is cold from the fridge. and is not too sweet. definitely worth trying again (:

im submitting this to ASPIRING BAKERS #4 LOVE IN THE AIR hosted by ellena.


side qn, anyone who have a big oven and would like to buy silpat? i washed (my habit to wash everything i bought before i keep it) and kept the silpat that my sis in law bought for me last yr as christmas present, in the cupboard. today when i saw it and thought i could use to bake cookies then i realise is too big for my oven! she bought TWO big ones! *faints* is NEW! if anyone wants to buy it, pls let me know. dont want to waste it. then i can buy the smaller ones. thank you! (:

discover more about this long post (:

here i am with a super long post! (: met up with edith, cathy, jean, wen, jess, jo and zy. it was indeed an awesome experience. more often than not, we could only see and swallow our saliva at those delicious treats that they baked. today or rather yesterday, we not only see each other face to face and chat about everything and anything but also get to taste their heavenly treats which cannot be measure in monetary terms esp in this fast pace and practical society. i indeed have a wonderful and fruitful time spent with them (:

blur me, i left in a hurry and left not only container but also camera at home! ): is okay, i used jess camera to snap photos and definitely photography skills can be improved! :D the rest of them have camera and took really nice photos! hop over to edith and cathy's blog and see. those savoury treats still lingers . . (:

i baked mango cheesecake, jelly heart and fried nian gao that's inspired by wendy (: the nian gao was homemade by my aunt so is a softer and not so sweet version (: also, i used 2 types of sweet potato together. the orange ones is the jap sweet potato and the green ones is the indonesia sweet potato. the green ones, after frying, it became really "melted" and i like it more than the orange one (:

my aunt uses such big pack of flour!

my aunt made the bean paste for ang ku kueh

my aunt cooling the nian gao

Nian Gao Sweet Potato Rolls

500g sweet potato

Nian Gao, cut into strips

Spring Roll Pastry

Cornflour, mix with water

1. Slice sweet potato and steam until cooked(soft).

2. Mash sweet potato while it’s still hot
1. Place wrapper onto a flat surface

2. Place 1 tbsp of sweet potato filling onto wrapper, lightly spread it out.

3. Place 1 pc of nian gao onto sweet potato and wrap (see pictures)
4. Put a drop of cornflour mixture after rolling up.
5. Fry the prepared rolls in medium- medium low heat until golden.

*note: cover the pastry with a warm, damp towel to prevent the skin from turning hard

there's another type of 50 pcs spring roll pastry but is smaller piece

fried nian gao. super crispy fresh from the wok!



next, im submitting this to ASPIRING BAKERS #4 LOVE IN THE AIR hosted by ellena.



 

much awaiting, MANGO CHEESECAKE (: for aspiring bakers #4

HAPPY BEALTED VALENTINE'S DAY (:

finally, those mangoes are ripe and i baked TWO 8 inch and ONE 9 inch mango cheesecake and left with 4 mango. imagine the generosity with the adding of mangoes (: tried out 8 inch and 9 inch tin. i personally prefer 9 inch tin because it'll yield a bigger cake and they wont feel sick with too much cheesecake. however, i like the 8 inch tin as the cake look taller and prettier but takes a longer baking time. DILEMMA. so, up to your choice (:

taste of the cheesecake? i talk sooo much about it, it'd better be yummy! the number of times i baked this, i must say, mango is important. pls use mango that's ripe and sweet. it'll definitely produce a nice fragrance. the cheesecake is moist and doesnt stick to your teeth (: the first bite, you'll taste mango and the cheese flavour will come in next. not being a big fan of cheesecake, im able to accept the taste.

im submitting this to aspiring bakers #4 love in the air hosted by ellena so, i cut the mango into heart shape to deco it (: simple but hope you like it (:

Recipe adapted and modified from "Cheesecake Seduction"

Base
200 g digestive biscuits, finely crushed
90g butter

Filling
500g cream cheese
120 100g sugar
1 tbsp + 1 tsp custard powder, sifted
30g cornflour, sifted
360 450g mango puree
4 eggs, lightly beaten
200ml non dairy whipping cream

Topping
2 mango, diced/shaped/sliced
2 tbsp apricot glaze
2 tbsp water

Method

Preheat oven to 150 degree C.

Base
Melt butter in pan over low heat. Add to crushed biscuits and mix well.
Press into a greased 8/9 inch springform/loose bottom pan with back of a metal spoon.

Filling
Beat cream cheese till smooth.
Add sugar, custard powder and cornflour, and beat till smooth.
Add mango puree.
Slowly pour in eggs and mix till well combined.
Add cream and blend until mixture thickens.
Pour filling on biscuit base. Place cake pan in water bath. Bake for 1 hour 50 mins if using 8 inch pan OR 1 hr 30 mins if using 9 inch pan OR until filling is set buy slightly soft in the centre.
Turn oven off. Leave cake in oven for 30 mins with door close. Remove water bath from oven. Leave cake to cool completely in the oven with door ajar.

Topping
Arrange mango in cake.
Stir apricot glaze and water until flaze dissolves. Glaze top of cake. Cover and refrigerate at least 6 hours.

Note:

i used a plate to cover when mixing because, since the addition of eggs and cream, splashing occurs!

after turning off the oven, i leave the cake in the oven for 30 mins with the door ajar and remove it from the oven and my cake didnt shrink or crack.

i refrigerate the cake after cooling it completely and topped with mango only when im serving it as mango turns black due to oxidation.

passion fruit muffins (:

i LOVE supermarket shopping! i saw passionfruit and i immediately grab it!! i've tried this recipe for many times and it always yield refreshing taste and moist texture that i like (: is suppose to be a passion fruit chiffon cake but i baked it in muffin cup and result wise is nice (: it yield about 18 muffins. if you're making it as chiffon cake, the size of pan is 20/21cm.

 

PASSION FRUIT MUFFIN

 

Egg white mixture

180g egg whites

90  80g sugar

10g corn flour

 

Egg yolk mixture

70g egg yolks

60g 3 tbsp vegetable oil

80 100g passion fruit

90g plain flour

 

Method:

1. Scoop out 100g of passion fruits and set aside.
2.  Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth.
3. Beat the egg whites in a clean large bowl until soft peak. Gradually add in sugar. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be stiff peak, smooth and shiny.
4. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. Make sure all the egg whites mixture well combine with the egg yolks mixture.
5. Pour the well mix mixture into a 21cm chiffon cake tin OR muffin cups and bake at a 160'C preheated oven for 40 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. .
6. You may keep it in the fridge. Best serve in 3 days.

next, i bought a box of mangoes. yes, weighing at 10kg!! im waiting for it to ripe. is really nice and good quality. this are thailand honey mangoes. they dont have those annoying "thread" i called it. i dont like mango with those "thread". cant wait to bake mango cheesecake again!! this box can allow me to bake 5 mango cheesecake and also make mango pomelo dessert since there's lots of pomelo at home! (: (:

look out for mango cheesecake that i'll be baking soon. i'll faithfully type the recipe out. is really worth trying! (:

pineapple tarts and almond crisps

im back to blogging after busy baking. im so going to participate in aspiring baker #4. trying to update and upload photos to comp and i can blog plus submit (:
my record of more than 70 bottles of sweet treats! mainly pineapple tarts, almond cookies and nutty cookies. i love those pineapple tarts! it comes with 3 different design which is rose, pillow and round flower shape (: is tiring but at the same time full of satisfaction! psst, i dislike half way not having enough pineapple. so i kiasu, make more and ended up having say 2 container of pineapple filling in the fridge! faints. next week i shall bake pineapple tart again and pass to dear blogger. hopefully im not too late and it dont taste awful . .

my favourite pink casing (:

egg white goes into baking of almond crisps. saw this from Allie blog. is really fast and easy to make! pls spread it REAL THIN to enjoy the crispiness of it. it should disappear in no time fresh from oven. storing it reduce the crispy factor. if you store it, try to put it into the oven before serving (:

Almond Crisps

Ingredients:

120g egg white (around 4 egg whites)

120g castor sugar

1/2 tsp vanilla extract

80g plain flour (sifted)

1/2 tsp baking powder

Preparation:

1. Whisk together the egg whites, sugar and vanilla extract until all the sugar is dissolved.

2. Add in sifted flour and baking powder and mix till well-incorporated.

3. Spread a very thin layer on a parchment lined baking sheet and top with almond flakes. (Use parchment or silicon paper as far as possible as this cookie does not contain oil and sticks easily.)

4. Bake at 170 degrees Celsius for 8 minutes or until the edges turn brown.

5. Allow cookies to cool for a few minutes before storing in an airtight container. (Letting the cookies out in the open for too long will cause them to turn soft and soggy. Hence, store immediately after they are cooled.)

HAPPY CHINESE NEW YEAR 兔 dear friends (: hope im not 兔 late. wish you 兔年行大运。 may wealth and health stay with you and your family (: