Showing posts with label Petit Cake. Show all posts
Showing posts with label Petit Cake. Show all posts

Wednesday, 13 April 2011

Chocolate Madeleines

Out of all cakes, breads and parties that are available in the bakery shops, my boy has this passion towards Chocolate Madeleine. Whenever we are near ION, Orchard he will definitely requests me to get some of his favourite Madeleine from “Bread Society”. As he loves the rich ad moist texture of this cake he can have 2 to 3 pieces for his tea-snack.

Recently while arranging the bookshelves, I happened to come across this wonderful recipe, which I jotted down from one of Donna Hay’s cookbook that I had borrowed from the library a few years back.

From the step by step photo you can roughly see that this recipe is rather straight forward type that requires:- Whisking, Folding and Mixing of ingredients which is very easy to follow.

(Recipe adapted from Donna Hay's Cookbook)
Ingredients: (makes 12 Medium Size)
2 Eggs, (60g each)
75g Caster Sugar
50g Plain Flour
1 Teaspoon Baking Powder
2 Tablespoons Dutch Process Cocoa Powder
60g Unsalted Butter, melted
30g Mini Chocolate Chips for Toppings, optional

1. Preheat oven to 180 degree.

2. Place eggs and caster sugar in a bowl and whisk using a balloon whisk till combine.

3. Sift flour, baking powder and cocoa powder together for at least once.

4. Spoon sifted flour(s) over egg mixture and fold through with melted butter.

5. Spoon mixture into greased Madeleine tin or Silicon Mold until almost to the rim. (Sprinkle a few mini chocolate chips on it if you are using)

6. Bake for 10 minutes or until Madeleine spring back when lightly press.

Now with this foolproof recipe I can easily whipped up a tray or two of Chocolate Madeleine anytime whenever my boy request for his favourite tea-snack. And to us, we find that eating it a few hours after baking time will be even better as the texture will be more soft and moist compared to when they are just out and cool from the oven heat.

Monday, 28 June 2010

PinkyBerry High-Tea

This will be a long post that consists of 3 short recipes that might come in handy for any teatime treat. Since recently there is a lot of fresh and nice strawberry available at the supermarket, I really cannot resist the temptation to get a box too. And moreover, I also wish to do a post of “PINKY” theme whereby I can include a few short and sweet recipes for my guests. So here you go…….. welcome to my “PinkBerry High-Tea”……

For starter, let's have a cup of Berry Smoothie to cool down from the summer heat. Smoothie is a blended beverage made from fresh fruit (fruit smoothie) or vegetables. In addition to fruit, some smoothies might include crushed ice, frozen fruit, honey, yogurt or fresh milk. This "Berry Smoothie" here is pretty easy to whip up, what you require are:- fruit blender, some strawberries, honey(optional) and fresh milk.

Ingredients: (serves 2 - 3)
5 - 6 Medium Size of Strawberries
200ml of Strawberry Milk
50ml of Fresh Milk
1/2 Tablespoon Honey, optional

1. Rinse and trim the strawberries, cut it into halves then blend it together with fresh milk and honey till smooth and creamy.
2. Transfer it to serving cups and top with extra strawberry slices as garnish.

~ You can use mixture of strawberry & plain milk or either one type for this smoothie.

Chocolate usually goes pretty well with strawberry as it perfect it with an extraordinary flavour. It is not difficult to make this beautiful treats, but you may take a bit of practice on how to dip and yet not drop the strawberries in the melted chocolate.

After our Berry Smoothies, let's have some Chocoberry to start off this afternoon high-tea. These are some easy to make and yet presentable sweet treats whereby you can impress your guest with different kind of decoration design. I am sure this will help you to score more points no matter your guests are Kids or Adults, they will definitely loves these.

Ingredients: (serves 3 - 4)
8 Medium Strawberry
80g 70% Dark Chocolate
30g White Chocolate
Some toothpicks, optional

1. Gently rinse the berries with tap water then spread them out on a clean dish towel to dry
2. Dry completely before you start dipping and make sure not a drop of water should be left on the berries.
3. Chop/break the dark chocolate bar into small pieces, put the chocolate pieces in a small microwave safe dish.
4. Melt chocolate in the microwave, for about 1 minute at 20 minutes interval on medium power. (Give a quick stir at each interval to even out the melting process)
5. If it still did not melt, continue melting in 15 second increments in the microwave. Stir the chocolate. It should be smooth and have no lumps.(because sometime it depend on the voltage of your microwave)
6. Once the chocolate is melted, start dipping by cover about 2/3 of the strawberry with chocolate.(this looks prettier than covering the entire strawberry)
7. Put the dipped berries on some greaseproof paper and set them in the freezer for about 5 to 10 minutes before decorating it with the white chocolate.

~ If you are having difficulty holding the strawberry, skewer it just under the green bit with a toothpick just like what I have done in the photo shown above.
~ If you don't prefer white chocolate, you can used chopped nuts, shredded coconut, colour bits and etc to decorate your chocoberry.
~ These Chocoberry should be stored in the refrigerator and eaten at room temperature within 24 hours.

For snack, we will be having this “Strawberry Cupcake” which is made from Strawberry Milk and freshly diced Strawberry. The texture of the cupcake will be slightly moist due to adding of fresh strawberry and when put it near your mouth; you will be able to smell that sweet and fragrance strawberry milk aroma in it.

This simple recipe can bakes about 8 mini cupcakes within 30 minutes including the preparation and baking time. In this way, you can get everything ready and bake it just a few minutes before the guests arrive. I am sure they will be impressive by your little healthy “Strawberry Cupcake”.

Ingredients: (makes 8 mini cupcakes)
100g Cake Flour/Top Flour
1 Teaspoon Baking Powder
60g Caster Sugar
50g Butter, melted
1 Medium Egg
30ml Strawberry Milk
3 Medium Strawberry, diced
Extra Slices of Strawberry for topping, optional

1. Sieved the flour and baking powder together and set aside.
2. Use the electric beater, beat the egg and sugar till white and creamy.
3. Slowly add in the melted butter and continue to beat the mixture.
4. Next add in strawberry milk while the mixer still still beating, then gradually beat in the sieved flour mixture till well combined.
5. Use a spoon or spatula to stir in the diced strawberry and carefully not to over mixed it. (don't worry the mixture will be kind of gluey)
6. Spoon the mixture into the cupcake case till 3/4 full, top with a thin slice of strawberry and bake in a pre-heated 180 degree oven for about 15 minutes.
7. The surface of the cupcake will not be golden in colour so do not over baked it, test it with a skewer or toothpick check whether the center is cooked through.

~ You can replace Strawberry Milk with plain milk and 50g of butter with 50ml of corn/olive oil.
~ The texture of the cake will be slightly moist and the surface will be a bit sticky due to the adding of milk and fresh fruit.

Since today’s theme is “PinkyBerry High-Tea”, all the items we have will be based on Pink/Strawberry. So after some light refreshment and snack, we can relax and let go ourself in some heart to heart conversation with a pack or two of "Strawberry Flavour Pocky" to spice up the some discussion topics. Posted by Picasa

Wednesday, 2 June 2010

Matcha Madeleines with Azuki Bean

Madeleines are very small traditional sponge cakes with a distinctive shell-like shape which traditional recipes always include ground almonds and lemon zest. But for these Madeleines that I am going to share with you, I did not included the above two ingredients but rather I used Matcha - 抹茶(Green Tea) powder and cooked Azuki Bean - 紅豆 instead.

The idea of making these Matcha Madeleines comes from my favourite “Green Tea & Red Bean Bread” from Break Talk. Mum and I love to get their green tea bread whenever we feel like having it for morning breakfast or tea-snack. I can say this Matcha Madeleine is very addictive, it is full of Matcha fragrance that accompany with a sweet scent of azuki bean which makes it a great afternoon tea-snack to share with friends while catching up with some girls’ talk.

This is a pretty easy and straightforward recipe whereby it takes about 30 minutes or so from preparation to baking. You can also prepared the ingredients and starts the whisking and baking just an hour or so before your guest arrived so that the Madeleines will still taste warm while serving.

Ingredients: 18 Small Madeleines
90ml Melted Butter
100g Plain Flour
1.5 Teaspoon Matcha Powder
80g Caster Sugar
2 Medium Egg
3/4 Teaspoon Baking Powder
Some Cooked Auzki Bean

1. Preheat oven to 180 degree and grease the madeleine pan with some melted butter. (you do not need to grease it if you are using the silicon baking tray shown above which is similar like mine)
2. Sieve the flour, matcha powder and baking powder together and set aside.
3. Whisk the eggs and sugar together for about 5 minutes on medium high speed or till the mixture is pale and thicken.
4. Mix in the flour mixture in two or 3 batches then slowly add in the melted butter and stir till well combined.(the mixture shall be a bit glue and not too runny)
5. Spoon the mixture to fill the Madeleine pan to 3/4 full then top about 1/2 teaspoon of cooked Auzki Bean in each Madeleine mould.
6. Bake in the preheat oven for about 10 - 15 minutes depending on the size, the madeleines are ready if it spring back when lightly pressed.

~ You can get those can/packet type of Japanese cooked Auzki Bean most supermarket(Japanese prodcuts deparment)/daiso(food department).
~ Click Here for more details on Matcha Powder.

Other than the Matcha flavour, I also make a batch with extra dose of Dutch Cocoa Powder and Chocolate Chips especially for my dear son. As for the dual colour madeleines, it is made of the mixture of the remaining Matcha batter mixed with some cocoa batter and topped with extra chocolate chips to pamper my craving for Matcha and Cocoa.

Ingredients: 6 Small Madeleines
45ml Melted Butter
45g Plain Flour
3/4 Tablespoon Dutch Cocoa Powder
40g Caster Sugar
1 Medium Egg
1/2 Teaspoon Baking Powder
Some Chocolate Chips

~ Follow the Matcha Madeleines steps above.

So after seeing this post, are you tempted to get some Matcha and Azuki Bean to start off your bakes? No matter which combination you choose, what kind of ingredients you add in, I am sure this will make a wonder tea-time snacks. Posted by Picasa

Friday, 9 April 2010

Chocolate Chip Madeleines

After about almost a year, finally I get the chance to use my "Scallop Shell Madeleine Tin" which one of my blog friend bought it for me from Japan during her visit to Singapore. Does these Chocolate Madeleines look familiar to you :) I have replicated my son's favourite tea-snack which can be found in one of the local bakery shop.

My son loves these Scallop Shape Madeleines. The moment when I told him that we are going to make a batch of his favourite Chocolate Chip Madeleines, he quickly gets his chair and stand-by at the counter top.

This recipe is good for those who can't consume any nut as part of the ingredient because this does not required any ground almond which is commonly found in most of the Traditional Madeleine recipes.

Ingredients: (makes 10)
90g Plain Flour
90g Caster Sugar
90g Butter, melted & cool
2 Eggs, 60g each
1 Tablespoon Dutch Cocoa Powder
30g Chocolate Chip, optional

1. Grease a madeleine pan by brushing it with melted butter.
2. Whisk eggs and sugar with a mixer for about 5 minutes or until thick and creamy.
3. Mix in the flour mixture (sift flour and cocoa powder together), stir till combined then mix in the melted butter.
4. Spoon the batter to the grease madeleine pan (remember don't over fill) and top with some chocolate chips.
5. Bake for roughly 10 minutes in a preheat 180 degree oven or until the cakes spring back when lightly press.

This recipe gives a very soft and moist chocolate chip madeleine due to the porpotion of the ingredients used compare to usual one that my son always purchased from that bakery. My motativation of making these came from the mini French Madeleines that my son bought from "Icing Room".
Posted by Picasa


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