Archive | June, 2017

Mango Pâte de Fruits

25 Jun

Although this is not baking related I still want to share. Pâte de Fruits are french sweets. They are made from fruit puree, hence they could be different colours. Each bright colour cube covers with sugar, how can you resist?

It was my first time to make these. Honestly they weren’t perfect because I didn’t cook long enough and they still contained too much water content, as a result the texture was too soft. Again a lessen learnt – be patient, be patient and be patient! Here I used mango puree, but you can use any other fruit puree in the same quantity. Warning: they contain high level of sugar, so don’t eat too many!!! 🙂

Mango Pâte de Fruits

  • 500g mango puree
  • 12g pectin
  • 500g+50g caster sugar, plus more for coating
  • 100g honey
  • 40g lemon juice
  1. Line a baking tray with a piece of baking paper or a silicon mat. Put a 27cm x 14cm rectangle mousse ring on top.
  2. Heat up the mango puree in a sauce pan to 50℃.
  3. Mix the pectin and 50g sugar, add to the mango puree. Continue to cook it until it is boiling and cook for another minute. Add 550g sugar and cool until it is boiling. Add the honey and cook until the mixture reach 107℃.
  4. Turn off the heat and add the lemon juice and mix well. Pour the mixture into the prepared mousse ring. Leave it completely cool down at room temperature.
  5. When it is firm up, put some sugar on top so it is not sticky and it is easier to cut. Remove the mousse ring, use a knife to cut the pâte de fruits into 3cm x 3cm cubes. Coat them with sugar.

IMG_5043

Blueberry and Lemon Cake with Crumble Topping

11 Jun

 

I like apple crumble but I have never tried to put the crumble on a cake. When I saw this recipe I couldn’t wait to try it. It packs all my favorite ingredients into a cake – blueberries, lemon and crumble. (Oh cake is my favorite too!)

The result didn’t disappoint me. The cake was very lemony. The blueberries burst in my mouth with sweetness and slightly tartness. The cake was smooth and the crumble was crunchy. In my opinion the  highlight is the crumble. It was a little bit salty but surprisingly the saltiness added another depth of flavor to the cake, so don’t skip the salt!

Last but not least make the crumble first because it needs time to rest. This is a great make ahead cake. Actually it tastes even better over night. 🙂

Crumble topping

  • 60g plain flour
  • 60g almond meal
  • 60g caster sugar
  • 60g unsalted cold butter
  • 3g salt
  1. Mix all the ingredients except the butter in a bowl.
  2. Cut the cold butter into small cubes.
  3. Rub the butter into the flour mixture. Use hands to knead all the ingredients into a dough, but don’t over work the butter. Should keep the butter in small chunks.
  4. Wrap the dough with cling wrap and refrigerate for a least 1 hour.

Cake

  • 300g plain flour
  • 10g baking powder
  • 260g caster sugar
  • 3 lemons zest
  • 170g unsalted butter, room temperature
  • 3 eggs, room temperature
  • 90g milk
  • 70g cream cheese
  • 100g blue berries (fresh or frozen)
  1. Preheat the oven at 180C. Line the baking tray (I use a 20x9cm loaf pan) with baking paper.
  2. Beat the butter, sugar and lemon zest together until it is creamy..
  3. Sift the plain flour and baking powder together in a bowl. Mix the cream cheese and milk together in another bowl, warm it up to the room temperature in the microwave (heat up for 10 seconds, stir and heat it up for another 10 seconds until the cream cheese is soft and breaks into small chunks).
  4. Add 1/3 of the flour mixture to the egg mixture, alternate with the milk mixture. Mix with a spatula after each addition of the dry and wet ingredients. Fold in the blueberries at last.
  5. Pour the batter into the baking tray, top with the crumble (I found it is easy to grate the cold dough with a grater).
  6. Bake for 60-70 mins o until the inserted skewer comes out clean.

 

IMG_5017IMG_5016

Dark Chocolate and Hazelnut Brownies

5 Jun

If you are a fan of chocolate or if you want to indulge yourself with chocolate try these dark chocolate and hazelnut brownies. This recipe uses half kg dark chocolate – OMG chocolate overload! The brownies are so rich and moist. Hazelnuts give them a crunchy texture. Chocolate and hazelnuts are a perfect match. I don’t need to say anything else, find the recipe below! 🙂

Dark chocolate and hazelnut brownies

Make two 8 inch square brownies

  • 510g dark chocolate (I used 50%, you can get 60-70% if you like the bitter flavor)
  • 240g butter
  • 6 Eggs
  • 400g brown sugar
  • 225g Plain flour
  • 15g baking powder
  • 125g hazelnut, roasted and coarsely chopped (don’t chop them too fine otherwise you will lose the crunch texture)
  1. Preheat the oven at 180C. Line two 8 inch square baking trays with baking paper.
  2. Whisk the egg and brown sugar until it is thick and creamy.
  3. Melt the dark chocolate and butter in a sauce pan, stir until they are completely dissolved. Remove from heat.
  4.  Gradually add the chocolate mixture to the egg mixture in 3 batches. Mix well between batches.
  5. Sift the flour and baking power in a separate bowl. Gradually add the flour mixture into the batter in 2 batches. Mix well between batches until the flour is completely incorporated in the batter.
  6. Add the hazelnuts into the batter and mix. Divide the batter into the prepared baking trays. Each tray should have about 1cm thick batter.
  7. Baking in the oven for about 30 mins, or until the top surface crusts and if touch with a finger brownie is springy and moist.

IMG_4993IMG_4992