Tuesday, October 23, 2012

Sec Kill Chocolate Cake 秒杀巧克力蛋糕

其实就是巧克力蛋糕~ 加了“秒杀”就是形容蛋糕好吃的不得了,好吃到用秒数就能解决掉一个蛋糕吧?

这个蛋糕在我长长的“等候出场单”里呆了好久好久~ 要不是这个月我和我的烘焙好友共同设定了巧克力蛋糕这一环,我想它应该还要好久才会出场吧? 哈哈~

我第一次弄戚风蛋糕体是失败的。蛋糕烘好后给我一个很漂亮的“凹”。真的气煞~ 把照片传给我的烘焙好友们看后,我们得到的结论是:温度可能太高了。


I was telling my best friend to make this cake together. She was very puzzled what is "sec kill" LOL~ It is direct translated from the chinese word "秒杀" means the items is marvelous that it gone in seconds.


(Adapt from 《美味糕点新主张》by 薛纪娟)
Reference blog: Cook.Bake.Love

(make a round 8 inch or 2 round 6 inch cakes)

Chocolate Chiffon Cake
50g vegetable oil
80g milk
15g cocoa powder (sifted)
100g cooking dark chocolate
90g egg yolk* (see note)
180g egg white* (see note)
120g castor sugar
75g low protein flour (sifted)

150g dairy whipping cream
120g cooking dark chocolate
12g butter 


To prepare cake:
1. Preheat oven 150c

2. Over low flame, bring oil and milk till gentle boil, off stove. (Small bubble at the side of pot is good enough and bewares with the boiling process as the liquid heat up quite fast.)

3. Add in cocoa powder. Mix well. Add cooking chocolate and mix till chocolate completely dissolved.

4. Mix in egg yolk till well combine. 

5. Using an electric mixer, beat egg white till foamy, add sugar in 3 additions, and beat till soft peak.

6. Using a spatula, fold 1/3 of the meringue to the chocolate mixture till just combine. Fold in 1/3 of flour gently, mix till just incorporated. Fold in remaining meringue and flour alternatively to form chocolate batter.

7. Pour the batter in baking pan prepared earlier. Bake in preheated oven for 45-50mins (8 inch pan) or 30-35mins (6inch pans) or until the skewer come out clean.

8. Bang the cake on tabletop once it is out from the oven and invert to cool.

9. Unmold the cake after it cooled down and place it on a wire rack with a clean empty bowl underneath.

To prepare ganache:
1. In a bowl, melt whipping cream and cooking chocolate using double boil method until cooking chocolate dissolved completely. Add in butter and stir well.

2. Pour the ganache on the centre of your cake and using a spatula to gently spread it to the edge of the cake. Then with both hands holding onto the wire rack, gently swirl for the ganache to flow down from the side to cover the whole cake.

3. Chill till ganache is set before serving.

Hippomama's mini note:
1. Egg yolks & egg white*: You can use weighing method or use 5 X 60g eggs to yield the amount requested in recipe. (tested by ME! ^.^)

2. The balance of the ganache can be keep in the fridge up to 2 weeks. It can be use to spread on bread. It tastes as good as Nutella! Remember to thaw the ganache 15mins before use to spread bread. Or eat it direct out from fridge! Yummy! Of course you need to chop them into small piece!

Wednesday, October 17, 2012

Mini Oreo Cheese Cake 迷你OREO芝士杯子蛋糕

I am not a cheesecake lover. But I love bake rice & pizza! LOL~ When I first saw this at  温馨小厨,my eyes blink~ They are so lovely! I wanted to do it for my kids! But the condensed milk in the ingredient list holds me back until I see Anncoo's version using whipping cream. Woohoo~! What am I waiting for? Mai tu liao~

They are so lovely, don't they? 

My kitchen smells heavenly when these little fellow are in the oven. I am totally in love with the smell that I did another batch the very next day for my husband's colleagues. Haha~ But I adjusted the recipe this time round to suit my hubby's palate.

Very nicely done piece~ ^.^
Another batch for hubby's colleague.

(Fully Adapt from here:)

(makes 14 x 5mm diameter base soft liner) 

250g Cream cheese 
150g Whipping cream (I use 120g only for 2nd batch)
1 tsp Vanilla extract
2 Egg yolk
a pinch of cream of tartar
30g Sugar
1 tube of Oreo (137g)

2 Egg white
30 Sugar


1. Separate Oreos, leaving 14 pcs without cream intact and round. Put the rest of the biscuits together with the filling into a food processor and pulse in fine.

2. Preheat your oven (150C) and boil a pot water after this.

3. Line big muffin tin with 12 paper cups/liners. Place 1 heaped teaspoon of Oreo crumbs onto paper cups and  lightly press the crumbs to flatten with a mini roller pin/teaspoon.

4. In a large bowl, cream cream cheese and 30g sugar on low speed until smooth, put in whipping cream, vanilla extract and egg yolks and continue to beat on low speed until well combined. 

5. In another bowl, whisk egg whites until frothy, add in cream of tartar continue to beat until soft peaks. Add in 30g sugar and beat till stiff (as long as egg whites don't fall when overturned, it will be fine, no need to be pointy stiff). 

6. Fold in egg whites to cream cheese mixtures with a spatula.

7. Spoon cream cheese mixtures into prepared paper cups. Top with an oreo biscuit.

8. Bake for 20 minutes in a water bath. (my oven needs 28 mins, tested with toothpick come out clean, as in no watery cream cheese stick on the toothpick.)

9. Leave to cool in oven, door ajar. Cool completely before chilling.

10. Best chilled for 3 hours or more before serving.

Tuesday, October 16, 2012

Raspberries/Bluberries cake 水果蛋糕

Okay, it took me very long to decide to start a blog again. Yes, again. I used to have a blog (not on food though), but that was when I was still single. When you are single, you can anything and everything, at anytime that you wish. LOL~

When I first saw this cake posted by Anncoo Journal last week, I totally fall in love with it! It look so delicious to me! So I decide to make it over the weekend.

Raspberries Cake

This is a very simple cake. Not much hassle to make it. In less than 2 hours, I baked 2 trays of this cake, 1 blueberries and 1 raspberries, stick to original Anncoo's flavor.

Blueberries Cake

Frankly, this cake is not something that I like. I'm "surprise" with the texture. But my kids love them! Both my kids had 2 slices each for their breakfast!

I guess the sour hint in the fruits gave them the perk!

Fully adapted from here:

120g Fresh raspberries (or fruits of your choice)
80g Butter, softened
80g Sugar
2 Eggs (about 70g each)
3 tsp Lemon juice
1 tsp Lemon zest
1 tsp Vanilla extract
2 tbsp Natural yogurt/Sour cream (I used natural yogurt)
120g Plain flour
1 tsp Baking powder
1/8 tsp pinch of salt
60g Fresh milk

1. Line a 7 inch (7 x 7 x 2) square cake pan all sides up, set aside

2. Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.

3. In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well. Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended.

4. Add flour mixture and milk alternately into creamed mixture, beating well after each addition.

5. Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan. Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean.

6. Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely. Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top & serve.