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Monday, April 30, 2012
Friday, April 27, 2012
Saturday, April 21, 2012
Saturday, April 14, 2012
I have finally done it, migrated to my own URL.... Please follow this link to read more about my new Fried Rice Dish... See you at my new home!
Sunday, April 8, 2012
Light as feather, soft as a whisper.... that's how I would imagine an Angel's kiss to be and that is exactly how this cake felt to me. I now wish that I had the sense to make this earlier. Thanks to the left over egg whites from my Mocha Kueh Lapis and to the fact that I could only spare 15mins to potter around in the kitchen, I decided to settle on this straight forward chiffon cake recipe.
The recipe uses only egg whites, a smidgen of salad oil (I used canola oil) and a light dose of powdered sugar to yield a cake that is so moist and tender with a hint of barely there sweetness. The subtle taste and the pale white colour of the fine pored cake evokes a sense of serenity and poise that is so synonymous with its name. I imagine this to be delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
Another big plus for those who hate cleaning up after baking, this recipe is a breeze to clean for there is no oily, buttery, creamy mess. The meringue and the batter rinses out instantly with a tiny drop of washing detergent.
So have you been touched by the Angel yet?
Angel Chiffon Cake
Recipe (For a 17cm Chiffon Cake Mold)
40ml Salad Oil (Canola/ Grapeseed oil)
70g All purpose flour ( I used top flour)
1/4tsp Vanilla extract
200g Egg white
70g Powdered sugar (Icing Sugar)
1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add 1/3 of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Pour batter into chiffon pan and bake at 170C for 40mins.
7. Remove cake from oven and cool by standing the pan upside down.
Monday, April 2, 2012
Till date, I have made 3 different tart recipes from Bourke Street Bakery's cookbook. My favourite being the ginger brulee tart. The short crust pastry in BSB's cookbook is one of my favourite as well. Hence, it is only natural that I return to them again. To be honest, I did not enjoy this Chocolate Ganache tart as much as I thought I would....
I think the reason for that is primarily due to the fact that the chocolate ganache used here is made with milk chocolate instead of dark chocolate - supposedly the characteristic that sets it apart from other chocolate ganache tart. "Milk chocolate isn't as rich, making it possible for even a non-chocoholic to consume a full tart in a few quick mouthfuls..." My curiosity was piqued by this statement that prefaced the recipe... but this time, curiosity did not pay off for me.
To be fair, I am not a milk chocolate lover. I have always preferred my chocolates to be dark dark dark... with various interesting undertones and overtones... like wine appreciation. Milk chocolate, even one from the industries' best names, just feels flat... all I could taste was a milky sweetness... but different strokes for different folks, I know there are many out there who enjoys their chocolate milky and sweet. Like my boyfriend, who to my greatest surprise, actually likes white chocolates! I am one, who fails to see the point in a white chocolate.
So this is one for those many different folks out there who enjoys a sweet milky chocolate with their tart.
Chocolate Ganache Tart
Recipe : (From Bourke Street Bakery)
1 qty Sweet short crust pastry
850g Good quality milk chocolate, finely chopped.
500ml Pouring cream (35% fat)
1. Follow the instructions here and roll out the pastry and use it to line 8cm round fluted loose bottomed tart tins. This quantity will make 20 tarts. Set the tart cases in the freezer for at least 20mins.
2. Blind bake the tart cases in a preheated 200C oven for 20-25mins or until golden. Remove from the oven and allow to cool.
3. For chocolate filling, put the chocolate into a stainless steel bowl. Put the cream in a saucepan and bring to the boil over high heat- this needs to happen quickly so the cream doesn't evaporate and reduce in volume.
4. Pour the boiling cream over the chocolate and stir with a rubber spatula or a wooden spoon until well combined.
5. Pour the chocolate mixture into a jug and pour into the baked tart shells until filled to the brim.
6. Allow the tarts to set at room temperature overnight in a plastic airtight container.