BREAD PUDDING & CUSTARD SAUCE

BREAD PUDDING & CUSTARD SAUCE by Ally Pon

Ingredients :~
(A)
* 8 bread slices
* 500 ml fresh milk

(B)
* 4 tbsp fine sugar
* 2 tbsp butter, melted
* 2 whole eggs
* 1 tsp vanilla essence
* 1 tbsp cornstarch
* 1 tsp ground cinnamon powder
* 2 tbsp raisins
(C) For custard sauce
* 1 can evaporated milk
* 2 tbsp custard powder ~ I put 1 tbsp only
* 2 tbsp sugar

Method :~
Tear up the breads and arrange in a greased baking tray. Pour milk and let it soak for 30 minutes.
Mix together ingredients (B) and pour over the soaked bread. Sprinkle raisins on top.
Bake at 180 C for 30 minutes or until cooked. Let it cool at room temperature before chilling.
To prepare the custard sauce - Combine all ingredients (C) in a saucepan and stir until slightly thickened over low heat.
Pour over bread pudding before serving

Cookies & Cream Macaron with Cookies & Cream buttercream filling

"Cookies & Cream Macaron with Cookies & Cream buttercream filling"- by Daniel Leong
macaron shell
1) 55gm egg white
2) 55gm sugar
3) 45gm Almond flour
4) 80gm icing sugar.
5) 2 Oreo cookies sets (15gm)
remove the cream( need them for buttercream later) between the cookie aside
crush them till very fine. add to almond & sugar sieve them.
as per french way ya.
cookie & cream buttercream filling
1) 2 Oreo cookies
2) 1/8+1/4 cup icing sugar
3) 35gm butter
4) 1 1/2 tbsp of milk
5) a drop of vanilla extract
remove the cream from Oreo. (put this 2 cream plus earlier wan from the shell portion together with the butter) crush them till fine.
As per normal buttercream methods ya.
cheers happy baking peeps 😘😘😘😘
all this recipe from 2 different ppl I changed a bit too

Secret Recipe Chocolate Indulgence Cake - by Abigail Ngan

"Secret Recipe Chocolate Indulgence Cake"

Recipe
8 inch chocolate chiffon cake

Ingredients:

Batter:
6 eggs yolk
castor sugar 30g
Olive oil 40g
milk 60ml
cake flour 70g
cocoa powder 40g

Meringue:
6 eggs white
lemon juice 1 tsp
Castor sugar 70g

Method:
1.Separate the eggs while they are still cold.
2.Preheat the oven to (160 degrees C).
3.In a large bowl sift the flour with the cocoa powder.
4.In a separate bowl whisk together the egg yolks and sugar.
5.Add in oil and mix well.
6.Add in flour (divide into 3 portion)and milk (divide into 2 portion) alternately (start and end with flour mixture).
7.In a separate bowl,beat the egg whites till frothy and add in lemon juice until soft peaks form. Gradually beat in the sugar (70g) and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
8.Pour the batter into the ungreased 8 inch round pan. Bang the pan few times on the to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 32-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
9.Immediately upon removing the cake from the oven invert (turn upside down) the pan. Let the cake cool completely.
10.Unmould the cake and divide it into 4 layers.


Chocolate Mousse/Filling:
Ingredients:

a)Non-dairy Cream 500g
b)Belgian Dark cooking Chocolate 150g, non-dairy cream 40g
c) Belgian White cooking Chocolate 75g, non-dairy cream 20g

Method:
1. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
2. Then place 500g of non-dairy cream in the bowl and beat till stiff peak.
3.Take out 1/3 of the whipped cream.
4. Melt dark chocolate with Non-dairy cream (double boiled method)then add into the 2/3 whipped cream while its still warm, keep stirring and combine well. Set aside.
5. Melt white chocolate then quickly stir into the 1/3 whipped cream.
 
Chocolate Ganache
150ml whipping cream
350g dark choc (chopped)
1 tsp butter (melted)
1. Heat cream over simmering water.
2. Add in chocolate and stir until smooth.
3. Add in butter.

To assemble cake: 
Place a layer of cake in a 8 inch loose base tin. Spread a portion of white choc mousse, top with a layer of cake, spread with dark choc mousse, top with another layer of cake, white choc mousse, top with cake.
Chill overnight.
Unmould the cake. Spread the whole cake with a thin layer of dark chocolate mousse.
Refridgerate cake until set.
Place cake on a wire rack, pour over choc ganache and decorate as desired.
Enjoy your cake!

Coffee Macarons - Stephanie Oke Ai Fern

Coffee macaroon done by my daughter by Stephanie Oke Ai Fern
Recipe credit to Bakingbetweencities
Coffee Macarons
adapted from Trissalicious
100g egg whites (I popped mine in the microwave for 10 seconds instead of aging, still worked :o)
50g sugar
125g ground almonds
200g powdered sugar
2 tsp. cocoa powder
2 tsp. coffee powder

1. In a bowl, beat egg whites for about a minute then gradually add sugar until stiff.
2. In another bowl, sift together almonds, powdered sugar, cocoa powder and coffee powder.
3. Pour the dry ingredients onto the egg whites and fold slowly to incorporate. Careful not to overmix. You can tell it’s good to go when you run your spatula in the middle and it would take about 5-6 seconds for the batter to come together. Or test with spoon and it’s still somewhat thick and flattens a tiny bit (it shouldn’t be runny and thin).
4. Pipe into rounds on lined baking pans. Let sit for at least 30 minutes. When you touch it, the batter shouldn’t stick.
5. Preheat oven to 150C.
6. Bake for 12-15 minutes depending on size. Let cool before peeling off the silpat/wax paper.

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Coffee Ganache
this made more than needed but it’s oh so goood. lol
150g white chocolate
2 tbsp butter
100g cream
1 tsp. coffee

1. Place white chocolate and butter in a bowl.
2. Bring the cream to a boil and pour over white chocolate and butter.
3. Stir in coffee until smooth.
4. Chill until nearly hard.
5. Pipe or spoon onto macaron shells.

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Lemon Curd Cake Filling

• 4 oz. (1/2 cup) unsalted butter
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 Tbs. lightly packed finely grated lemon zest
• Pinch salt
• 6 large egg yolks

Melt the butter in a heavy medium saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the the back of the spoon; your finger should leave a path. Don't let the mixture boil. Immediately force the curd through a fine sieve into a bowl, using a rubber spatula. Let cool at room temperature, whisking occasionally. Refrigerate, covered, until ready to use.