Sweet Bun for my sweet ^^

Story:
haha.. I always wanted to try bake bread, I knew how to bake cakes,pie and other minor thingy. But bread? I still have no ideas, out of the many kinds of breads, I wanted try croissant but...... it is too difficult to try it now, ingredient is hard to find in Australia, especially the small town i stay. Second choice is the sweet bun, I tried it yesterday, it turn out not bad, just a little hard(over bake, my dad ask me to calculate bills, by the time i realize is a bit over, but still good) Today I did a lot of improvement ^^ I love it; just the sausage make it sucky a bit haha

When I was still at middle school, I used to day dream, my mother will bake me sausage bun for me to take to school, but chances never came, we were poor once. Oven and learning is costly. So my dream come true by friends and family who encourage me today. Everything I do and learn is from others person than myself

Ps: choose the right sausage for the right bun ^^ and I don't create this recipe, I took it from internet; please refer to the owner I just edited a bit for my own personal taste


Ingredient:
150g Self Raising Flour  (300plain flour + 1 3/4 tsp Baking powder)
150g Plain Flour
5g     Active Dry Yeast
3g     Salt
125g Milk
1       Eggs
60g   Castor Sugar
50g   Butter
(Eggs for glazing when bake)

1. Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into doughy(hand)
    Place the dough on a lightly floured work surface. Knead the dough until the gluten developed,
    keep kneading for 20mins. Even it is sticky, just keep twisting and kneading making sure all mix well.
2. Place the kneaded dough in the bowl and cover it when dam towel or plastic wrap, this help to
    seal the moisture. Allow to dough to ferment. Will double it size in 1 hour
3. Take out the dough and punch out the air produced. Let it rest again for 15min
4. Dive the dough in your way, usually 60g a portion. Shape and filling with desire, place on the greased or
    line pan and let it proof again for 30min-45min before into the oven
5. Brush eggs oven the top and oven it for 190'C for 15mins.
6. Done and let it cool down and put into your mouth! haha

ref: http://happyhomebaking.blogspot.com

Durian Cake

Introduction:

This durian cake is modify from Cappucino cake which i posted not long ago, Wilson's mother ask us to change it just a bit to become Durian Cake ^^ I gonna try it after i go Australia, i bet i won't have the chances unless Aussie people eat them and Aussie trader import them into the country.

As you can see, the cappuccino cake is this recipe, it is the same, i just change a bit and a lot of the mousse ingredient, this is the part you need to pay more attention now

Ingredient(A)
120g         High Ratio Flour
3/4 tsp      Baking Powder
5g             Milk Powder
80g           Corn Oil
6(110g)    Egg Yolk
80g           Water
10g           Glycerine
1tsp          Vanila Essence

Ingredient(B)
3(130g)   Egg White
120         Castor Sugar
1/4 tsp     Cream of Tartar

Method: (Same as cappucino or sponge cake technique)

1. Mix ingredient(A) until the batter is uniform, (Hand beat)
     - put flour and baking powder in a mixing bowl.     
    -Mix milk powder with water first   
    -put oil, egg yolk, milk water and vanila in the middle of the bowl    
     - Start with the middle first then only side flour, stir with only one direction
     - and set it aside
2. (B)whisk egg white and cream of tartar on high-speed until it start to foam
3. Add sugar and continue to whisk on high speed
4. Reduce to medium speed for 2-3 minutes until a stiff peak consistency
5. Transfer meringue(B) into the batter and mix lightly and evenly with a spatula
6. bake at 180'C for 45 minutes.
7. Turn upside down to let it cool, to maintain a nice shape (better if with the mould that can be separate)
 

Ingredient for Mousse:

100-150g     Durian Puree    

40g      Sugar

15g      Gelatine

60ml    water

(A- Mix Puree and sugar)

(B- Mix Gelatine and water to dissolved it)

110g or 165g    Whipped Cream

40g   or 60g     Cold Water

 Method:

1. Double boil the ingredient above and keep it cooling aside before use later

2. Whip the cream until cream, fluffy and smooth (don't over beat it, get thicker than smooth)

3. Mix the Durian puree and whipped cream well together with a spatula

4. Keep in fridge for an hour 

5. Spread it between layers of cake 

Topping: Just 250g topping cream, whip it til smooth and decorate with the cake

Basic Butter Cake

Well today, i was thinking that i spend my 5 days holiday doing practically nothing, what i meant was i didn't do anything fruitful or learning. I wanted to bake butter cookies at first but on second thought, i got only one vanila essence enough for butter cake. So here we go..

Ingredient:
250g butter
200-250 Castor sugar
4 eggs
200g self-raising flour or "200 plain flour+2tsp baking powder"
4tbsp milk
1tsp Vanilla essence

method:
1. Beat butter and castor sugar in the mixer(K shape beater) in medium speed
2. Beat well and add eggs one by one into the mixer, until creamy
3.Add vanila and mix well
4.Sift the flour and divide into 3 portion and one portion at a time (low speed)
5. Add milk and mix until well-combined
6. Pour into a greased baking tin and bake in a pre-heated oven at 180'C for 45min until golden brown.
    Remove from oven and leave it cool down

Marble Cake:
use basic butter cake recipe
1tbsp cocoa powder
3tbsp hot water
"method: mix into paste"

Cappucino Mousse Cake (9")

Second try decoration 

Intro
Wilson's mother which also my God-mother, mentioned it before that this is a very difficult to bake cake, must have seen the progress only will know how to bake it and have basic sponge cake skill(which i haven't). For days Wilson pursue her mother to "try la" so he is successful in the end. For me personally, if I don't learn it now, when will i ever learn right? so here we go..

Ingredient (A)

•     120g        High ratio flour                
•      3/4 tsp    Baking powder               
•      5g           Nescafe*instant coffee    
•      80g         Corn oil                          
•      6(110g)   Egg yolk                       
•      80g         Water                             
•      10g         Glycerine (optional)       (function as perseverance and keep it soft even for days)
•      1tsp         Cappuccino Flavor        

Ingredient (B)

• 3(130g)   Egg White                        
• 120g       Castor Sugar                      
• 1/4tsp     Cream of tartar                   

Method:
1. Mix ingredient(A) until the batter is uniform, (Hand beat)
     - put flour and baking powder in a mixing bowl.
     -Mix nescafe with water first
     -put oil, egg yolk, nescafe water and cappuccino in the middle of the bowl
     - Start with the middle first then only side flour, stir with only one direction
     - Set it aside
2.(B) whisk egg white and cream of tartar on high-speed until it start to foam
3. add sugar and continue to whisk on high speed
4. Reduce to medium speed for 2-3 minutes until a stiff peak consistency
5. Transfer meringue(B) into the Cappuccino batter and mix lightly and evenly with a spatula
6. bake at 180'C for 45 minutes.
7. Turn upside down to let it cool, to maintain a nice shape (better if with the mould that can be separate)

Mousse creme Ingredients
(A) 3              Eggs yolk
      95g          Castor sugar               
      8g            Nescafe                      
      1tsp(5g)  Cappuccino Flavor   


(B) 15g           Gelatine                                  (B) dissolved it, and none stop stirring
      45g           Water                         
(C)480g          UHT whipped cream               (C) Hand whip only
(D) 250-300g  whipping cream                       (D) topping (machine allow)

Method
1. Double boil ingredient (A) until sugar had dissolved.
    Double boil the gelatine mixture and add into (A) and mix it. Cool slightly before use
2. Fold in whipped(C) with hands only, stop once smooth(don over beat it)
    then cream to egg mixture(A&B) together, keep it in frigde until harden(Mousse)
3. Beat the (D) with mixer and keep it in frigde to harden it 2.
4. Sandwich slices of cake into 3 and spread the mousse it in between layers
5. Decorate with whipping cream(D)

tips: GIVE YOUR SELF A CLAP! THIS IS A NOT AN EASY JOB!