Monday, April 21, 2014

Baking Diary - Cakes


On today's menu is the Coffee Parfait, choc Molleaux cupcake, Light Tea Cake, and recipe of a white egg cupcake 

Coffee Parfait:

Everything was running almost smoothly for this. The sugar syrup was cooking nicely, and the egg mixture. 

Except for the last bit that involved the homemade heavy cream... Lol. I'm thinking to get the antiquated Bel Cream Maker which is made in the UK. It cost a bit but if helps me to make heavy cream properly, it's probably worth the investment.

White Egg Cupcake:

 I used the leftover egg whites for this recipe which I found from the internet. 

The only problem that occurred was which I realised later is the beater attachment probably had some oil on it when I beat the egg whites so it couldn't form soft peaks!!!! 

I still baked it anyways.. Nothing goes to waste in my house just because the meringue didn't form properly. 

Light Tea Cake:

 I think it turned out pretty okay.. The flaked almonds were a bit charred however. 

Apart from that, I learnt a leaks obvious managing my egg whites in beating up a meringue for the almond topping >_<

Chocolate Molleux Cupcake: 

this is my second round of baking choc lava cake.

I learnt a little better in handling the small oven at home.

Top rack: cupcakes was fast to rise, but the ones facing the outside cooked slower than the ones on the inside due to  the internal heat.

Bottom rack: the top rack tray prevented the heat from penetrating to the bottom.
As a result the bottom cupcakes didn't rise at all!! 

When I later repositioned it to the top, the cakes didn't rise at all which brings me to think the cake has already cooked and it will just burn if it's kept in the oven any further. 

Middle rack: this just means that there is no top or bottom rack but just that the cupcakes are positioned in the middle. It's prevents the cupcakes from rising too high, if that is what I want.... 

However when I tried one of the smaller cupcakes, the middle was already cooked which makes me wonder how to make it a lava cake.. Hmmm. 

Friday, April 18, 2014

Trial Batch 1: Butter Cake

17th April 2014:
So I baked my first trial batch butter cake. It was supposed to contain canned pears but there is nothing at home but canned pineapples and longan.... Zzz. 

Egg mixture: Everything was beaten using a Breville WizzMix 320 watt hand mixer. 

Egg mixture to speed of 4 till it was fully creamed. This took roughly 6 mins.

This was then followed by the blending in of the sifted baking powder + cake flour which I incorporated in fully before adding the UHT fresh milk+ vanilla extract.

Sifting is important to ensure there are no lumps in the batter, and to incorporate air into your batter.

The cake cooked through except for the last 3cm from the bottom which looked a bit raw, after 25 mins at 150 degree celscius. So I chucked it back into the oven for 5 mins + residual heat from the oven.

The top was a little more brown and firm, but ended up charring some of the almond flakes so I had to remove it quickly!

For glaze,in a porcelain bowl, I microwaved some strawberry jam with water for two mins and brushed over. Normally we use a pot, but reflecting on it, it just takes up too much washing up !!

Outcome: so far it tastes okay, but need to get feedback from the Guinea Pigs later...

Wednesday, April 16, 2014

Trial Batch 1: Genoise Sponge Cake

Batch 1: 
now for this recipe, I made it the same way as the Molleaux chocolate cupcake yesterday. (15/04)

 However I had a bit of problem with it as it didnt turn out soft and fluffy and seemed a little heavy, as well as raw in the middle. 

I am not sure if it was the salted butter or If I had a bit of problem with one of the processes. Will have to try it out again. 

Batch 2: (16/04)
So today I decided to make it again. To make things in a more organised fashion, I decided to get the mise en place in place first.

1) First, I spread cooking oil using a pastry brush on the round cake tin. In school we used a cooking spray, but that's a bit expensive but convenient. I cut out the outline of the baking paper and lined it. 

2) Next, I melted 40 grams of salted butter in the microwave so it became liquid and had enough time to cool down. I used salted butter as it was the only butter I had at home. 

3) I then weighed out the other ingredients. For flour, I opted to use Nona Cake Flour vs the Bakers Flour, which I will leave it for heavier weighing fruitcakes and cakes. 

4) I used the Beville WizzMix (320 watt) on speed 4 to beat up/whisk the egg mixture for about 6 mins. The mixture looked fairly thickened in size so I stopped. 

I used a sifter to pour the flour in (lazy technique, please don't follow me!!) and folded it in the flour using a whisk, being very careful with the aeration. 

Then in the final fold, I poured the liquid butter down the side of the bowl. 

I left it in the oven to a temperature of about 150 Celsius and about 25 mins. 

.... Unfortunately half way, my friend Remus and gang decided to hurry me up through the process.. So I had to quickly chuck it in the oven.

I was waiting for the cake to bake as they came in. Remus made an observation that I could still leave the cake to bake (there was about ten mins of baking time) even if I left it in the oven and turned the timer to zero and let the residual internal heat (which could be up to ten mins) inside the oven to bake the cake. 

I decided to do that when the timer had about five mins left... Zzzz

The reason for this is, Remus does the same for the chicken that he bakes in his restaurant (he manages an Indonesian cuisine restaurant).

 Instead of baking the chicken at 35 mins as per the recipe, he asks his staff to bake it for about 25 mins, as they have a tendency to forget during busy service times, and the residual oven heat ends up over cooking or burning the chicken!!

Outcome: the cake turned out fine surprisingly... It didn't burn and was soft and fluffy. Thank God!!


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