• Jun
  • 22
  • 2017

Chocolate brownie mousse cake

 

RECIPE FOR CHOCOLATE BROWNIE MOUSSE CAKE
Adapted from Rasa Malaysia & Life Love Sugar
Makes: 12 slices
Bake time: 55 mins

Brownie:

280g dark cooking chocolate (broken into pieces)
100g Butter
100g Brown sugar
2 Eggs
70g  Plain flour

Butter cake:

1 tsp + 1/8 tsp powdered gelatine
1 1/2 tablespoon water
250g dark chocolate chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar

 

Method:

1. Preheat oven to 180C/350F. Grease a 9 inch springfoam pan and line the bottom and sides with baking paper.

2. To make brownie base, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove and cool.

3. In a small bowl, sprinkle the gelatine over the water, let stand for about 5 minutes.

4. Place the chocolate chips in a medium bowl .Set aside.

5 . Microwave 3/4 cup of heavy cream until it comes to a full boil. Then add the gelatine mixture to the heavy cream and whisk until dissolved.

6. Pour hot cream over the chocolate chips and let sit for about a minute. Whisk until chocolate is melted and mixture is smooth. Set aside, cooling for about 5 minutes.

7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken

8. Add powdered sugar then continue to whip until stiff peaks form.

9. Fold about a third of the whipped cream to the lightly cooled chocolate mixture until well combined.

10. Add remaining whipped cream and fold in until well combined.

11. Spoon chocolate mousse evenly over the brownie base and spread evenly. Optional: Decorate the top with some extra whipped cream or with strawberries if you wish.

12. Place in refrigerator for about 2-3 hours, until completely firm. Preferably overnight.


  • Jun
  • 08
  • 2017

Week 2 | Eid Bunting Flags

 

Its week 2 of Ramadan! How’s your fasting going and what time do you break your fast? Here in Melbourne, Alhamdulillah we have it pretty easy being in winter, maghrib is about 5.08pm. This week, I am launching my cute cloud garland with the option of using the ‘eid flags’ or ‘eid raindrops’ to go with the “Happy” garland. Happy crafting!

The ‘Happy’ cloud garland is on A3 and the rest are A4.


  • Apr
  • 15
  • 2017

Profiteroles cream puff (choux)

 

CREAM PUFF – PROFITEROLES
Adapted from Donna Hay with slight modifications

Ingredients for choux
½ cup (125ml) water
¼ cup (60ml) milk
¼ teaspoon salt
¼ teaspoon caster sugar
80g unsalted butter, chopped
¾ cup (110g) plain flour, sifted
3 eggs, lightly beaten
1 teaspoon vanilla essence

Whipped cream
¾ cup (185ml) thickened cream
2 tablespoons icing sugar, sifted
1 teaspoon vanilla essence

 Method

  1. Preheat oven to 180°C. Place the water,  milk, vanilla, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and  the mixture is boiling. Turn off the stove, add the flour and beat with a wooden spoon until the mixture is all mixed through and smooth; and comes away from the sides of the pan. Let it cool for 5 minutes.

  2. Transfer  to the bowl of an electric mixer and beat on medium speed for 1 minute or until cooled slightly. Add half the egg and beat until combined. Gradually add the remaining  egg and beat for 1–2 minutes or until the mixture is smooth and well combined.

  3. Spoon the mixture into a piping bag fitted with a 1cm star nozzle. Pipe into a rose onto a lightly greased baking tray lined with non-stick baking paper. Bake for 20–25 minutes or until puffed and golden. Allow to cool completely on the trays.

  4. Place the cream, icing sugar and vanilla  in a bowl and whisk until soft peaks form. To assemble the puffs, use a bamboo stick to wiggle around the bottom of the pastries and then pipe the cream into the centre. Sift the top with icing sugar


  • Dec
  • 04
  • 2016

kuih lapis | malaysian delicacy

kuih lapis | malaysian delicacy

kuihlapis3

RECIPE FOR KUIH LAPIS

Ingredients

1 cup rice flour
2 cups coconut milk
2 tablespoon corn flour
2 tablespoon flour
1/2 cup caster sugar
1/4 tsp salt
a bi9t of rose flavouring and pink colouring

 

Method

1. Heat the steamer until water boils. Prepare a 7 inch cake pan

2. In a small pot, heat up the coconut milk until just lukewarm.

3. Add all the flours, sugar and salt into a large bowl. Add in the coconut milk. Stir until evenly mixed.

4. Divide the batter into 2 smaller bowls.In one of the bowls, add a bit of pink colouring as well as the rose. Leave the other untouched.

5. In the cake pan, pour about 100mls of pink batter and put it into the steamer. Cover and steam for 5 minutes (must time this). When time is up, open the lid and add 100mls of the white batter. Steam for another 5 minutes. Repeat this process until all the batters are finished. You should end up with 7 layers. The top layer MUST be the pink colour.

6. Once done, let it cool for a few hours and cut into mini diamond shaped cake.


  • Jul
  • 05
  • 2016

Kuih layang layang

I love these tiny crunchy sugary…what can I call it, spring roll snails? They are super easy to make and takes only a few minutes to fry.

See some photos and a video here if you need to know how to roll them!

 

RECIPE FOR KUIH LAYANG LAYANG

Ingredients

1 Packet spring roll  (20 sheets)
Caster sugar
Oil (for deep frying)
Water & a bit of cornstarch (as glue)
 

Method

1. Using 1 bamboo skewer (BBQ sticks) as a guide, put it at the edge of the spring roll sheet and start rolling as small as you can.  When you reach the end, dab some glue and press gently to close the flap. See photos here for guidance
2. Cut diagonally (this is purely for looks) and set aside in a large bowl. Repeat step 1 & 2 until all sheets have been rolled and cut.
3. In a medium sized wok, heat oil. Once heated, fry them until golden brown. This should take less than 5 minutes. Repeat until all have been fried.
4. Let cool and smother with caster sugar. Yes. Don’t be afraid of sugar. Its Eid :p

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