Fruit and White Chocolate Mousse Tart

The coming Tuesday will be my husband’s 40th birthday but he will be away for business trip to Vietnam from tomorrow. Hence, we gave him a surprised celebration at home today with this Fruit and White Chocolate Mousse Tart. He was delighted and surprised when the girls presented this tart to him, completed with their hand-made birthday cards.

I am glad that the birthday boy and the 2 girls like it very much. Here is the recipe of this pretty tart for a wonderful 40th birthday!

 

Fruit and White Chocolate Mousse Tart

Adapted from Strawberry and White Chocolate Mousse recipe here wth some adjustments

Note:  Start preparation a day before serving to allow the mousse filling to set

  

Ingredients

For the tart shell

• 1½ cups flour (I used 1¼ cups of AP flour and ¼ cup of whole meal flour)
• 1/3 cup powdered sugar
• 4½ ounces unsalted butter, cold and cut into small cubes
• ¼ tsp sea salt
• 1 extra large egg

 

For the White Chocolate Mousse (for 7½ inch tart pan)

• 4.8 ounces white baking chocolate chips
• 200ml chilled whipping cream, divided
• ¾ tsp powdered gelatin
• 1 tbsp water
• ½ tsp vanilla extract
• 2 extra large egg whites
• 1/8 tsp cream of tartar
• Fresh strawberries and golden kiwi, sliced

 

Baking Steps

To prepare the tart dough

1. In the mixing bowl, add flour, sugar, and salt. Mix to combine well
2. Scatter the butter pieces over the flour. Use a pastry cutter to combine the mixture until they become like bread crumb like
3. Add the egg and continue to mix the mixture using the pastry cutter to combine them until the dough has started to clump.
4. Wrap the dough with a cling wrap and flatten it to a disk. Refrigerate for at least 2 hours, preferably overnight.

To prepare the tart shell

1. Remove the dough from the refrigerator. Let the dough rest for 5-10 minute to bring it to room temperature.
2. With the dough placed in between 2 pieces of cling wrap, use a rolling pin to roll the dough out into a 12-inch circle.
3. Roll up the dough around the rolling pin and unroll it over a tart pan (mine is a 7 ½ inch pan) with a removable bottom. Using the fingers, press the dough to fit into the edge of the pan. Roll the rolling pin over the top of the pan to remove the excess dough.
4. Refrigerate the tart shell for at least 30 minutes or place in the freezer for 15 minutes.
5. Preheat oven to 180 degree C.
6. Line the tart pan with aluminum foil and fill with dried beans or uncooked rice. Bake for 25 minutes.
7. Remove the weights and foil and brush the surface of the tart with slightly beaten egg white (to form a protective layer to prepare the tart shell from becoming soggy after it is filled with the tart filling. Bake for another 10-15 minutes or until golden brown. Place on a rack to cool completely.

To prepare the White Chocolate Mousse

1. Combine the white chocolate chips and 50ml whipping cream in a large heat-proof bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and stir until the chocolate is melted and the mixture is completely smooth. Remove the bowl and allow the mixture to cool until lukewarm, about 15 minutes.
2. In small bowl, combine the gelatin and water. Allow the mixture to bloom for 5 minutes. Place bowl containing the gelatin mixture over the same pan of simmering water for the gelatin to melt.
3. In a large bowl, beat the remaining 150ml of whipping cream and vanilla extract until soft peaks form. Add the gelatin mixture and beat until combined.
4. Using clean dry hand mixer beat the egg whites and cream of tartar until stiff (but not dry) peaks form.
5. Gently fold the whites into the chocolate mixture, and then fold in the whipped cream. Scoop the creamy mixture into the cooled tart shell and smooth the top with an offset spatula. Chill overnight to allow it to set.

To complete assembling the tart with fresh fruit (Just before serving)

 

1. Arrange the sliced strawberries in concentric circles on top of the set mousse.
2. Do the same for the golden kiwi slices as the 2nd circles.
3. Place the biggest and brightest whole strawberry at the centre of the tart.

Serve and enjoy immediately!

I am submitting this to Aspiring Bakers #7 Chocolate Delights

Chinese Steamed Cake (蒸发糕）

This is a simple steamed cake that I made on Friday night when  alone at home. While on "stand-by" waiting for the girls' call to pick them up from their friend's birthday celebration, I flipped through the cookbook "糕点用蒸的更好吃”，searching for a simple recipe to make  for next morning's breakfast. Finally, I settled  on this Traditional Chinese Steamed Cake (传统粉蒸发糕）which is my younger girl's favourite.

  

Chinese Steamed Cake

Ingredients:

(Yield 4 cakes of muffin cup-size)

• 40g Fine Rice Flour （粘米粉）
• 160g Cake Flour (I used All-Purpose Flour)
• 4g Baking Powder
• 140g caster sugar (I reduced to 120g)
• 160g water
• 1-2 drops coloring

Methods:

1. Combine the sugar and water together, stir till sugar melted.
2. Sieve the flours and baking powder together. Add the liquid and coloring into the dry ingredients. Stir till well combined.
3. Spoon the mixture into muffin cups, till 80% full.
4. Place the cake in steamer and steam over high heat for 12 minutes.
5. Off the fire and  let the cakes stay in the steamer for another 8 minutes.



Chocolate Soufflés

The hot weather gives us a perfect reason to indulge in ice-cream. :)

 

Besides brownies, the next best dessert to go with ice-cream is none other than the soft and chocolaty Soufflés. And this Chocolate Soufflés was our tea-time dessert for the hot Sunday.

 

 

 

 

 

 

Chocolate Soufflés

(Adapted from Tablespoon)

 

Ingredients:

(Yield 5 quantities small Soufflés)

 

A. For coating the ramekins:

• ½ tbsp butter, softened
• Sugar or cocoa powder for sprinkling on inside the ramekins

B. For the Soufflés:

•  3 ounces semisweet chocolate chips
• 2 tbsp butter
• ¼ tsp vanilla extract
• 2 eggs, separated
• 2 tbsp caster sugar
• ¼ tsp salt
• ¼ tsp cream of tartar

 

 

Baking Steps:

1. Preheat over at 180 degree C.
2. Grease the ramekins generously with butter. Sprinkle sugar or cocoa powder all over the insides of the ramekins, tapping out the excess but make sure the insides of the ramekins are completely coated with sugar or cocoa powder. (I skipped this step as I used disposable Soufflés cup instead of ramekins).
3. Over medium-high heat, fill a large saucepan half-full with water and bring to a simmer. Place a medium mixing bowl inside the water bath. Add more water if the mixing bowl touches the bottom of the large saucepan. Fill the mixing bowl with the chocolate chips and butter and melt the mixture completely.
4. Remove from heat and stir in vanilla and egg yolks, one at a time. Set aside.
5. In a medium bowl, combine egg whites, sugar, salt and cream of tartar. Using an electric hand mixer, whisk the egg white mixture until stiff peaks form, like a meringue.
6. Gently fold the egg white mixture in two batches into the chocolate mixture. Spoon into the ramekins, filling them ¾ full.
7. Bake Soufflés about 15-20 minutes or until puffed and set. Sprinkle tops with powdered sugar if desired. (As I used smaller Soufflés cup which is the size of standard muffin cups, I only baked them for 12 minutes.)

 

 

These Soufflés are best served immediately when they are warm. I and my family enjoyed them with a scoop of Mint and chocolate chips ice-cream. They are the best dessert to chase away the heat. Yummy!

 

This is my submission for Aspiring Bakers #7 Chocolate Delight.

 

 

Almond Madeleine

Ever since my first Chocolate Madeleine I baked last month, this little French cake with light airy texture and crunchy crust at the outer edge has become my elder daughter’s favorite.  This evening, I baked for her this Almond Madeleine.

A picture tells a thousand words. The Madeleines in the photo below are beautiful, agree?

Almond Madeleine Recipe

(Adapted from Desserts by Mary Berry. Pg 95 - Almond Scallop Cakes)

Yield: 20 Madeleines

Ingredients

• 75g ground almond
• 105g self-raising flour
• 70g caster sugar
• 2 eggs
• 75ml low fat milk
• 1 ½ tsp carona oil
• ½ tsp almond essence

 

Baking Steps

1. Preheat oven to 175 degree C. Grease Madeleine pan with carona oil.
2. Mix ground almond, flour and sugar together.
3. In a small bowl, lightly beat the eggs, stir in milk, oil and essence. Mix well.
4. Stir in liquid mixture into flour mixture and mix well.
5. Spoon mixture into the Madeleine moulds, about  ¾ full.
6. Bake in the oven for about 12 minutes or until skewer inserted into the centre comes out clean.
7. Cool the cakes in moulds on wire racks for 5 minutes. Loosen and turn cakes out on to wire racks to cool completely.

Ginger & Sour Cream Cake

I baked this Ginger & Sour Cream Cake last week at the request of a colleague who loves to eat anything with ginger.

This is a very nice cake with refreshing taste of ginger. My girls who initially "threatened" me that that they would boycott the cake if I really bake it also took a piece each and commented that the cake does not taste like “yucky ginger” at all J

The recipe is adapted from here.

Ginger & Sour Cream Cake

Ingredients:

• 1½ cups self-raising flour
• 1½ tsp powdered ginger (I think I added 2 tsp since I omitted the fresh grated ginger)
• 2 tbsp crystallized ginger, finely grated
• 1 tsp finely grated fresh ginger (I omitted)
• 1½ cups brown sugar (I reduced to 1 cup of raw sugar)
• 3 eggs, lightly beaten
• 180 g butter, melted (I reduced to 160g)
• ¾ cup sour cream (I used all the 1/4 cup low fat sour cream that I’ve left in my fridge)
• ½ cup low fat plain yogurt (I added yogurt to keep the cake moist since I’ve reduced the butter, sugar and sour cream quantities)

Methods:

1. Preheat oven to 180°C. Lightly grease a 23cm round spring form tin and line the base with non-stick paper. (I would use a smaller pan for a taller cake next time)
2. Sift the flour & powdered ginger into a mixing bowl, add the sugar and crystallized and fresh ginger (if using) and use a fork to mix thoroughly and ensure there is no lump.
3.  Add in the eggs, melted butter and yogurt.  Mix to a smooth batter.
4. Transfer the batter into the baking pan and smear the sour cream over the top.
5. Bake for 35 - 45 minutes until lightly golden on top and an skewer inserted into the cake came out clean.
6. Cool for 10 mins in the tin before turning out onto a rack to cool completely.

Chocolate-Matcha Mushi-Pan (Japanese Steamed Cake)

I am doing this post while closely following the “live” updates of Polling Results from Channel News Asia.

 

This dual-flavor Japanese steamed cake was adapted from my previous Matcha Mushi-Pan. And the result was good, just like having a hidden jade within the chocolate cake. The picture below explains why I said so.

 

 

 

My original recipe yields 6 standard muffin-size cakes but this time, I used bigger aluminium muffin cups and yielded 3 cakes. I also run out of self-raising flour. Hence, made some adjustment as below.

 

 

Chocolate-Matcha Mushi-Pan Recipe

Ingredients

(A)

• 1/4 cup sugar (up to ½ cup if prefer sweeter cake)
• 2 eggs

(B)

• 50g canola oil
• 135ml low fat milk

(C)

• 150g all purpose flour mixed with 1½ tsp baking powder & ¼ tsp salt (or simply use 150g self-raising flour)

 

(D)

• 1 tsp green tea powder
• 2 tbsp cocoa powder

 

Steps

1. Sieve (C), and mix to combine them. Set aside.
2. Beat (A) with an electric beater until double in size.
3. Add (B) into (A), whisk to combine.
4. Add the flour into the wet mixture. Mix until incorporated.
5. Divide the batter into 2 bowls- 2/3 and 1/3 portions.
6. Add the cocoa powder into the bigger portioned batter. Mix until incorporated.
7. Add the green tea powder into the smaller portioned batter. Mix until incorporated.
8. Divide the cocoa-flavoured batter equally into 3 muffin cups and then carefully scoop the green tea-flavoured batter on top of the chocolate batter. The green tea batter will be covered by the chocolate batter.
9. Steam on high heat for 18 minutes. (Requires shorter 15 minutes if using standard muffin cups).

 

Okay, the counting results will be out anytime now. I shall glue my eyes on the TV now. 

This is my submission for Aspiring Bakers #7.

Spicy Lemongrass Chicken & Grilled Fish. Plus, Fruity Yogurt Parfait

I cooked this Spicy Lemongrass Chicken last weekend for my family dinner.  The aroma of lemongrass and spiciness made the chicken dish a good companion with steamy white rice!

Over the long Labour Day holiday weekend, I used the remaining lemongrass paste for the Spicy Lemongrass Grilled Fish.

Spicy Lemongrass Paste

Adapted from Echo's Kitchen. Can also be found at Anncoojournal and Nasilemaklover

Ingredients:

• 4 stalks of lemongrass（use only the white part）
• 25 pieces of Dried Red Chillies
• 1 piece of old ginger (1/2 inch)
• 8 cloves of garlic
• 1/3 cup of cooking oil

Preparation:

1. Blend lemongrass, dried chillies, old ginger and garlic in a blender till a paste are formed.
2. In a small cooking pot, add in the paste and stir constantly until boil.
3. Add in the cooking oil, stir for a while and reduce the heat to medium low. Stir constantly until the paste become dry and crunchy.

Spicy Lemongrass Chicken

Adapted from Echo's Kitchen. Can also be found at Anncoojournal and Nasilemaklover

Ingredients:

• 3 tbsp Spicy Lemongrass Paste
• 1 spring chicken, cut into pieces
• 1/2 onion, chopped
• Seasoning – 1 tsp meat curry powder, fish Sauce, light soy sauce and sugar to taste

Preparation:

1. Stir fry the chicken pieces in hot wok until the meat changed colour.
2. Stir in the chopped onion, and cook for another minute.
3. Add curry powder, stir well, and add 3 tbsp of Spicy Lemongrass Paste, stir for another minute.
4. Add about 3/4 cup of water, season with soy sauce, fish sauce and sugar.
5. Bring it to boil, cover and let simmer for a while until liquid thicken.
6. Serve with hot steamed rice.

Spicy Lemongrass Grilled Fish

Ingredients:

• 4 fishes (I used Selar)
• 5 tsp spicy lemongrass paste
• Chopped garlic
• Sea salt for seasoning
• Olive oil

Preparation:

1. Preheat oven to 180 degree C.
2. Clean the fish and pat dry.
3. Stuff the stomach of each fish with one teaspoon of the spicy lemongrass paste.
4. Place fishes in a roasting pan. Sprinkle olive oil and sea-salt over both sides of the fishes.  Sprinkle the remaining 1 tsp of the spicy lemongrass paste and chopped garlic over the fishes.
5. Cook in the oven at 180 degree C for 12 minutes.
6. Cover the fishes with a piece of aluminium foil and continue to cook in the oven for another 12 minutes.
7. Squeeze fresh lime juice over the fishes; serve hot with steamy white rice.

And, the best way to sooth the taste bud from the spiciness is non other than this refreshing Fruity Yogurt Parfait :)

Honeycomb Cake

This Honeycomb Cake is my childhood favourite though I did not know it was called Honeycomb Cake back then. I only knew it by the dialect name 'Or-Kueh' (黑糕). Dad used to bring back the cake as part of the "中元节＂(aka Ghost Festival) goodies that came in a red pail. I do not remember eating this cake during other parts of the year, other than during this Chinese festive.

This cake remains only as part of my childhood fond memories until I chanced upon it again a few years back in some neighbourhood bakery shops. It goes by the name "Honey Cake". I recognized this long missed cake from its distinctive bee-hive patterns. While the cake looked the same as the Or-Kueh that I missed so much, somehow the taste is not quite the same. I was quite disappointed until I saw a Honeycomb Cake recipe that included a picture of my familiar cake. I wasn't sure if this was the Or-Kueh as I couldn’t find any honey in the ingredient list. Nonetheless I decided to give it a try and bingo! It tasted exactly the same as my favorite Or-Kueh! From then on, I realized that Honeycomb cake gets its name from the honeycomb like patterns, not because it is made with honey.

This is actually a traditional Malaysia cake which has a bouncy texture. It is sweet with a hint of bitterness due to the caramelized sugar.

Since then, I have baked my own Or-Kueh numerous times with the same recipe. Last Thursday evening, I baked the cake again at the request of my elder daughter. As I was too lazy to search for the old recipe, I retrieved from the internet for the recipe from House of Annie which I saw some time back. This recipe that Annie shared is similar to the one that I had.

Honeycomb Cake Recipe

Adapted from House of Annie

Ingredients:

• 210g sugar (I used 160g raw sugar)
• 240g water
• 80g butter
• 6 eggs
• 160g condensed milk (I used 130g)
• 180g all-purpose flour
• 2½ tsp baking sodas

Method:

1. In a saucepan over low heat, caramelize the sugar until it turns a dark golden brown.
2. Carefully pour the water into the caramel. (The caramel will be very hot!) Stir until the caramel is dissolved in the water and it becomes thin syrup. Remove from heat.
3. Add the butter and set the pan aside to cool.
4. Preheat oven to 175 degree C.
5. Mix together the egg and condensed milk in a bowl.
6. Sift the flour and baking soda together into the egg and milk. Mix well.
7. Pour the caramel butter sauce into the batter and mix well.
8. Pour the batter into a greased, 9-inch round cake pan. Let it sit for 5 minutes for the bubbles to begin developing.
9. Bake at 175 degree C for about 45 minutes or until a skewer inserted into the cake comes out clean.