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Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Monday, September 1, 2014

German Streusel Peach Cheesecake/ Cách Làm Bánh Cheesecake Đức/ 德式芝士蛋糕的做法

Ingredients for the Crust and the Streusel crumbs

  • 300 g/10.6 oz Flour
  • 150 g/5.3 oz Butter
  • 150 g/5.3 oz Caster Sugar
  • 1 Pck Vanilla Sugar
For the Filling

1 can (850ml/ 30 oz) Canned Peaches
80g/ 2.8 oz Butter
125g/ 5.3 oz Caster Sugar
1 pck Vanilla Sugar
2 Eggs
500 g/ 17.6 oz Low Fat Curd
1 pck Vanilla Flavoured Custard Powder
1 tbs Confectioner's Sugar

  1. Line baking pan with parchment paper or grease with butter.
  2. Cut butter into little cubes.
  3. In a bowl mix caster and vanilla sugar together.
  4. Mix the butter with the sugar mix until combined.
  5. Add the flour and keep on mixing until you get fine little crumbs.
  6. Divide the dough into three parts, transferring 1/3 of it into a separate bowl for later use.
  7. Use the remaining 2/3 of the dough to make a crust by pressing the crumbs onto the bottom of the baking pan.
  8. Pat the canned peaches dry using a paper towel. Arrange them onto the cake bottom so you can fit in as many as possible.
  9. Preheat the oven to 200°C or 390°F
  10. Beat the butter for the filling until it's smooth, add sugar and mix until combined.
  11. Add the egg, mix for 60 seconds, then add the curd and the vanilla sugar. Continue to mix until evenly incorporated.
  12. Cover the peach slices with the filling and even out the surface with the back of a spoon.
  13. Use the remaining third of the dough to make Streusel crumbs. Press it together in your hand, making kind of a dough sausage, then you break little pieces off of it and distribute them all over the surface.
  14. Bake for 50 minutes in the oven.
  15. Take the cake out of the oven and let it cool down completely before you transfer it to the fridge for further cooling. The cake tastes best after a couple hours of cooling.

For more detailed instructions please see my YouTube recipe video!

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Wednesday, August 27, 2014

Easy and Elegant Cupcakes/ Cách Làm Bánh Cupcake/ 杯形蛋糕的做法

Ingredients for 12 muffins

  • 175 g/ 12.3 tbs Butter
  • 300 g/ 10.6 oz Sugar
  • 3 Eggs
  • 1 pkg Vanilla Sugar (optional)
  • 1/2 tsp Baking Powder
  • 240 g / 8.5 oz All Purpose Flour
  • 175 ml/ 0.75 cup milk
  • 100 g/ 3.5 oz Dried Cranberries

  • 200ml/ 6.7 oz Cream
  • 2 tbs Sugar (optional)
  • 1 pck Vanilla sugar (optional)
  • 1 pck Whipped Cream Stabilizer ("whip it" in Canada?)

  1. Line cupcake pan with paper liners.
  2. In one bowl mix baking powder with flour, in a separate bowl mix sugar with vanilla sugar.
  3. Beat the butter until frothy and slightly pale. Gradually add the sugar and beat until combined.
  4. Add one egg at a time while continue to beat.
  5. Add half of the flour, the milk and then the other half of the flour, as well as the cranberries.
  6. Fill the cupcake pan with the batter, about 2 tbs for each paper liner.
  7. Bake for 28 mins in a preheated oven at 180°C or 355°F.
  8. For the cream the whipped cream must have previously cooled at least 2 hrs in the fridge. Beat until frothy.
  9. Gradually add the sugar and the vanilla sugar, beat until almost stiff, then add the whipped cream stabiliser. Add food colour according to taste.
  10. Pipe the cream onto the cupcakes and decorate to taste.

For more detailed instructions please see my YouTube recipe video!

Tuesday, August 26, 2014

Easy French Macarons Recipe/ Cách Làm Bánh Macaron/ 法式馬卡龍的做法


Macaron shells

  • 50g/ 1.8 oz Ground Almonds
  • 80g/ 2.8 oz Confectioner's Sugar
  • 1-2 tbs Caster Sugar
  • 1 Egg White
  • Food Color (optional)

  • 50 g/1.8 Chocolate
  • 50 ml/1.8 Cream

  1. Grind your almonds of you can't buy finely ground almonds.
  2. In a mixing bowl, beat your egg white until frothy, then add the sugar in 3 parts, increasing the speed of your mixer each time you do so. This is also where you can add the food color. Beat for 8 minutes or until stiff peak.
  3. Gradually add the confectioner's sugar and the almonds to the egg white and manually fold to combine. Don't overfold, otherwise the macarons won't rise.
  4. Use a piping bag to pipe the macarons out onto parchment paper in 3,5 cm/ 1.4 inch diameter.
  5. Tap the baking tray twice against the counter to release unnecessary air pockets.
  6. Leave them for 30 minutes. (After 15 minutes of waiting you can preheat the oven to 140°C or 285°F)
  7. After the 30 min waiting time is over, bake the macarons for 14 mins. Take out the whole baking tray and let the macarons cool down completely.
  8. Remove from the parchment paper when they have cooled down and set.
  9. Chop up/grind up your chocolate/couverture and melt in a bain-marie.
  10. Add warm cream and stir to combine.
  11. Put the chocolate cream mix into the fridge for 15 mins to cool off, give it a stir after half of the time.
  12. Take the cream out of the oven and beat until it gets a creamy texture.
  13. Pipe the ganach onto the bottom of a macaron and sandwich it with a second macaron shell. Repeat until you run out of shells.

For more detailed instructions please see my YouTube recipe video!

Wednesday, August 20, 2014

Eclairs à la crème pâtissière Recipe - French Petit Fours/ Cách Làm Bánh éclair/ 法式泡芙的做法

Recipe yields 22-25 éclaires

Ingredients for the choux pastry

  • 100 g/ 10.6 oz Butter
  • 240 g/ 8.5 oz Flour
  • 6 Eggs
  • 1/2 tsp salt
  • 300 ml/ 1/3 cups Water
Ingredients for the crème pâtissière

  • 240 g/ 8.5 oz Caster Sugar
  • 120 g/ 4.2 oz Flour
  • 3 Eggs
  • 12 g/ 0.4 oz Vanilla Sugar
  • 500 ml Milk
  • 2,5 tbs Cocoa Powder (optional for chocolate flavoured filling)

  • 100 g/ 3.5 oz chocolate/ couverture

  1. Bring water and butter to a boil over high, then turn heat down to medium and cook for a minute.
  2. Turn off heat, add presifted flour and stir with wooden spoon until dough comes together.
  3. Remove pot from heat, add 2 eggs at a time while beating dough vigorously. Combine evenly.
  4. Use a cream pipe with a big tip to pipe out the pastry.
  5. If you don't have a cream pipe on hand, cut a whole into a freezer bag, this works, as well.
  6. Squeeze out straigt lines and bake in the oven at 180°C/ 355°F for 25-30 mins.
  7. Leave oven ajar to let pastry cool off slowly and evenly.
  8. Beat eggs until frothy, add in sugar while continuing to stir.
  9. Add presifted flour, stir to combine.
  10. Add milk and stir to combine.
  11. Heat up the mix over medium-high while consistently stirring to prevent burning for 20-25 mins.
  12. Add vanilla sugar and cocoa powder to the creams depending on which cream flavour you prefer.
  13. Cut the choux pastry in half without fully severing the upper and the lower part. 
  14. Fill another pipe/ freezer bag with the creme and pipe into the choux pastry.
  15. Heat up the chocolate/ couverture in a bain-marie and dip the uppper part of the filled choux pastry into the chocolate.
  16. Let the éclairs rest with the side dipped in chocolate facing upwards before you serve them.

For more detailed instructions please see my YouTube video recipe!

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Friday, August 8, 2014

German Christmas Ruby Jam Cookies Recipe/ 德式草莓果醬餅乾的做 法


  • 300 g     All Purpose Flour
  • 2 tsp      Baking Powder
  • 100 g     Sugar
  • 1 pck     Vanilla Sugar
  • 1            Egg
  • 150 g      Butter
  •                Icing Sugar
  •                Jam (Filling)

  1. Add vanilla sugar to the caster sugar.
  2. Combine baking powder with the flour.
  3. Beat the butter until frothy. Add sugar, the egg and flour.
  4. Mix until the dough becomes lumpy.
  5. Knead the dough with your hand until it comes together.
  6. Cover with plastic wrap and let the dough rest for two hours.
  7. Roll the dough out thinly with a rolling pin.
  8. Use cutters to punch out your preferred shapes.
  9. Put on a baking tray which is lined with parchment paper and bake at 175°C/ 347°F for about 10 mins or until golden brown.
  10. Heat up some jam in the microwave until it becomes soft, then sandwich the jam in between two cookies.
  11. Let the cookies cool down, then coat them with confectioner's sugar. This is only for decorational purposes and absolutely optional.

For more detailed instructions, please see my YouTube video recipe.

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