bird cage

bird cage

Friday, June 17, 2016

A fan love of MATCHA (green tea)


I always try to find and dessert that made from matcha. Coz I'm the dying fan to matcha ;p  There are the different recipe I tried like pudding, matcha latte, matcha cupcakes, and cookies. But still can't satisfy the taste I made. Still can't bring out the fragrant and taste of the matcha. However, still searching though the right and perfect recipe, though.

Matcha panna cotta (recipe from cooking with dog)


Ingredients: 

200ml milk
100ml heavy cream (i use whipped cream)
30g sugar

1 tbsp of matcha powder
1 tbsp of hot water

5g gelatin powder (i use 6-7g)
2tbsp of water

Black sugar syrup:
50g refined brown sugar
50g brown cane sugar
50ml of water 

Steps:
  1. Soak the gelatin powder into the water, stir until combined and set aside.
  2. Another small bowl, mix hot water into the matcha powder and mixed until well combined.
  3. Put sugar into the saucepan, then pour in milk and heavy cream. Heat it up until sugar dissolve.
  4. Once the milk is warmed, turn off the heat, take 2 - 3 tbsp of the milk mixture and incorporate into the match mixture so that it dissolve evenly when poured back into the saucepan.
  5. Then pour in the gelatin mixture and stir it until dissolved.
  6. Strain the mixture so that there is no clump in it.
  7. Prepare a bowl with water and ice, place the mixture on the ice bowl and constantly stir until it thickened up.
  8. Then pour the mixture into the desired container and put into the fridge for 1-2 hours to set. 
  9. (Black sugar syrup) pour all the ingredients into the saucepan and cook until sugar dissolve and slightly thickening. 
Matcha cupcakes


Ingredients:

Dry:
*215g all purpose flour (i left not much of it so I mix with low flour)
1.5 tsp baking powder
110g sugar
1 1/2 tbsp of matcha powder
63g butter
Wet:
*188 ml milk + a splash of milk for the batter(the end of mixing all ingredients) 
63g vegetable oil
*1 tbsp greek yogurt
1/2tsp vanilla extract
1 large egg

*At the same time I dun have milk in hand and left not much of yogurt so i:
129g yogurt + (71ml water + 1/2 tbsp condensed milk + 1/2 tbsp milk powdered)-> i make it to total 200ml 
At this recipe, you can see I tried to change the recipe by randomly mixing things here. :P You know, experiment right? 

Steps:
  1. Preheat oven to 160c, lined up with cupcake papers into a cupcake tray.
  2. Mix all the dry ingredients into a large bowl + butter and mix with electric mixer for 1 minute or 2.
  3. Then mix all the wet ingredients in another bowl.
  4. Pour the wet ingredients into the dry ingredients and incorporate well.
  5. Scoop evenly into the cupcake papers for about 2/3 full.
  6. Bake for 20-25 mins.
As you see, it turned out not so ideal, the cupcakes are too moist and taste very floury. I think i didn't mix it well. I also made some white chocolate ganache, i didn't measure it how much i use but it turned out badly. Plus, i lazy to take the picture so, i decided to just put this cake itself only. So that's it, there still more for me to experiment!


Friday, June 10, 2016

New York Cheesecake with Oreo crust





This time, I adapted from Foodwishes.com with slightly change the portion of the ingredients (not really slightly though). Since the recipe is for 9-inches round pan, however, I got 6-inches in hand. Basically, I would divide the ingredients into half then adjust which in more or less. 

Ingredients:

Crust:
9 Oreos
2 tablespoons of melted butter

Cheesecake fillings:
130g cream cheese
140g white sugar
120g yogurt (weigh b4 drain, drain the water by using paper towel)-(*sour cream)
1/2 apple cider vinegar(*lemon zest/orange zest)
1/2 tsp vanilla essence
2 eggs
16g all-purpose flour
80ml whipped cream (*milk)

*original recipe

Steps:
  1. Preheat oven to 175C.
  2. Use aluminium foil to cover the based in order to prevent butter leak.
  3. Crush the oreo into small crumbs, added melted butter. (until the crumbs look like wet sand).
  4.  Press the crust into the bottom baking pan. Set aside.
  5. Cream the cream cheese with sugar, then add yogurt, vanilla essence, and apple cider vinegar and mix well.
  6. Add the egg slowly at a time.
  7. Stir in all-purpose flour, and add in whipped cream and incorporate well.
  8. Pour into the baking pan and bake for 1 hour.
  9. Once finish baked, let it cool in the oven for an hour, then putting into the fridge for overnight or at least 4 hours or so.


Since the original recipe is for 9-inches, i think i over baked the cheesecake. The original recipe took 1 hour to bake, Therefore, next time i should reduce the time as well as the sugar because i found it is too sweet for me. 

Next time:
50 mins bake time
140g -> 130g


Monday, June 6, 2016

Leftover buttercream




I got some leftover buttercream and not sure what to use it. So, when i saw the post of Vitoria Sponge Cake from Sorted Food, then i decided to adapt some of the ingredients into this experiment. 

Ingredients:

60g of buttercream (more or less, not sure, coz i forgot to measure)
1 egg
1 tsp of vanilla extract
1/2 tsp of apple vinegar (i substituted with lemon zest, not sure about the taste so i a little only)
100g of all purpose flour
1 tsp of baking powder
some melted milk chocolate
2 tsp of milk (for each of the batter)

Steps:

  1.  Preheat oven to 180C, prepared 7inched round pan with parchment paper greased with butter    around the edge.  
  2.  Cream the buttercream, then add egg mixed well.
  3.  Add in vanilla extract and apple vinegar and mixed well.
  4. Sifted in dry ingredients into (2.) and combined evenly.
  5.  Separated into 2 batters, 1 original, another for chocolate batter.
  6.  As for the chocolate batter, incorporate well with melted chocolate and 1 tsp of milk.
  7.  As for the white batter, just incorporate with 1 tsp of milk to loosen it up.
  8. Take 1/3 white batter pour into the centre of the baking pan, then take 1/3 of chocolate batter pour into the centre. Repeat the steps.
  9. Bake for 20 mins.
It came out like giant cookies. I think if i used a larger pan and skipped the milk, it would be likely turn into cookies. Crunchy outside and cakey inside. Well, it turned out quite satisfied, except it is a little bit too sweet. Overall, 7.5/10.



Saturday, June 4, 2016

1st post, 1st experiment! (Failed)



Let me introduce to you, ladies and gentlemen! Behold the legendary of "Coconut Milk Sago with Sweet Potato! Tadaa~ 

Nah~ it just a failed product though. All i do was soaked the sago with some coconut milk (it has been refrigerated for a few days and it gets to solidified, cream-like) for 15 mins then drained them off. At the same time, steam the sweet potato and mash it into the paste-like with 1/2 tablespoon of sugar.  Once everything had done, the sago with coconut milk and a teaspoon of sugar. Put everything into the mold and steam of 15 mins with high heat. Wala~ it is done!

I don't know how to describe the taste, weird i guess. There is a little bit sour in it, so i assume the coconut milk is expired. The texture a little bit chewy and bouncy... Well, it doesn't taste that really bad, however, i still throw it away because of the expired coconut milk. 

Anyway, i got inspired by some recipes that connected to 水晶粽. So, i think i could give it a try. Never give up, will try to experiment more and will try with other ingredients for the nex time. 


Thursday, June 2, 2016

My baking journey



From now on, i may updates my baking process, experiment as well as the results here as a type of my dairy. Actually, i had started to update some recipe in previous posts (mostly turned out badly). You know how lazy i am to even type and upload a photo to my computer and from time to time i have given up to post it as a blog.

I get to interest in baking for at least four years from then. Ever since my parents, my brother, and relatives are the types who thinks getting a certificate in higher education is much more easy for me to get a job in future and thus, i stop my dream to pursue in patissier and went on to the road that they told me to. Of course until the end of my education, i still feel confuse and unhappy for exactly what i should do after that. However, during my college life, i still invest slowly into baking tools and learn how to bake.

From what i walk to the path until now, there is something i am grateful of but also at the same time i feel hollow deep inside my heart. I dont know if i'm getting depression but i feel unconfident and those unpleasant feeling throughout my life like those symptoms just describe as from the others. I always think, what if from that time i change the path, i walk to the other direction, would be my life right now will also change? or even feel with depression? I don't know.

Well, putting those negative thought aside. From this blog, please don't expect it would be as any other food journal or cooking/baking journal. Throughout this blog and the recipe, i post mostly will turn out odd and fail. Because this is where my baking journey start (actually i started a long time ago). So, this is the stage where i try to explore and experiment on how to cook or bake. I always went through difficult in making any of this, it always turned out imperfect and failed. Even so, i will still try to keep explore and experiment in order to fulfill my passion for food and dessert. :)

*P.S to me: just dont suddenly stop writing this journey!