baking

LEMON CRUMBLE CHEESECAKE – Recipe

Posted on by misterbowtie

SWEET PASTE PASTRY Ingredients:
– 18-19cm (7-7.5 Inches) round pan

  • 75g (1/4 Cup + 1 TBSP) Unsalted Butter,
    Cubed & Chilled
  • 48g (1/4 Cup) Caster Sugar
  • 1 Large Egg, Room Temp.
  • 1 Teaspoon Pure Vanilla Extract
  • Pinch of Salt
  • 140g (1 Cup + 1 TBSP) Plain/All-Purpose Flour
  • Handful of White Chocolate

METHOD:

  1. In a food processor, combine cubed and chilled butter with sugar, salt & flour.
  2. Pulse them together, ensuring even blending until a coarse, sandy consistency (or breadcrumb) is formed.
  3. Add in the egg and vanilla. Gently stir until just combined without over mixing it too much.
  4. Tip out the dough onto a work surface and gently press the dough together until a uniform dough is formed. Do not knead as we are not trying to develop the gluten in this recipe, but instead, keeping it short & melt-in-the-mouth.
  5. Divide this dough in half, covering half in a large piece of cling wrap and pat it down into a disc. Keep chilled in the fridge for another recipe over the next 3-4 days. Freeze for up to 2 weeks and no more, or it may lose flavor.
  6. With the other half – this is completely up to you you can use just 3/4 of it for a thinner pastry base for your cheesecake or use the entire half. The entire half will give you about under 1cm worth of thickness.
  7. Take the pastry & using your fingers to level it out and then tightly into the edges of a 18-19cm (7-7.5″) round pan with removable base. Once you smoothed it out with your fingers and ensure it is level, chill it in the fridge for a good 1 hour minimum if you live in a hot country. You want the pastry to feel quite hard and set before you bake it.
  8. In the meantime, preheat the oven to 180C (350F).
  9. Use a fork and dock (pierce holes all over to prevent rising of pastry) the pastry.
  10. Bake for 30 minutes or so until the edges have begun to brown, and the surface of pastry is a nice golden yellow (like a shortbread).
  11. Allow the pastry to cool to room temperature.
  12. Brush melted white chocolate all over the pastry surface (I gently nuked mine in a microwave just until it is beginning to melt but not completely so, and stirred until it became smooth).
  13. ***If you do not have a processor, you can rub the butter and dry ingredients together with your finger tips just until the same consistency is achieved before adding the wet. Just take extra care to not warm up the ingredients too much.

 

LEMON CRUMBLE Ingredients:

  • 72g (1/4 Cup + 1 TBSP) Unsalted Butter, Cold & Cubed
  • 135g (1/2 Cup + 2 TBSP) Caster Sugar
  • 45g (5 + 1/2 TBSP) Plain/All-Purpose Flour
  • Pinch of Salt
  • Zest of 1/2 Large Lemon

METHOD:

  1. Place all ingredients in a mixer bowl. My current weather is extremely hot so I then chill my ingredients with the bowl for around 30-60 minutes as needed.
  2. It is crucial to have very cold butter so you can take your time to really create the right crumbs instead of beating it into a cake batter. I would freeze the ingredients with the bowl for 20-30 min or more depending on your climate.
  3. Using a paddle or beater attachment, beat the ingredients on medium speed until a minced meat consistency is achieved. It will first turn sandy and fine, and then very soon it after it begins to reach this consistency. Be careful as just a touch longer from here will make it too chunky and then a paste from there on.
  4. If it does become a bit more chunky due to the butter becoming too hot before it was done, don’t worry. With this recipe we can fix this as it is baked separately.
  5. Spread the crumble all over a lined baking tray.
  6. Chill this for 1-2 hours before baking until the crumble feels firm to the touch and very cold.
  7. Preheat oven to 180C (350F) and bake for 10-15 minutes. I didn’t give mine enough time to chill plus it was also not made properly – with the butter melting a bit and clumping up my crumble, so at 10 minutes it had melted into a bigger mass of crumble.
  8. Do not worry, at this point of 10 minutes, you need to use a fork to run through the crumble anyway so that you have lots of small pieces to use on your cheesecake. After doing so, cook for another 3-5 minutes – the more caramelized the color the crunchier it will be (mine was very golden brown and very crispy even in the fridge after two days.
  9. If you want it less so, just flake it up a touch earlier and bake less.
  10. Cool completely while you make the cheesecake.

 

SIMPLE LEMON CHEESECAKE Ingredients:

  • 250g (8 Oz) Full-Fat Cream Cheese
  • 110g (4 Oz) mascarpone Cheese
  • 50g (1/4 Cup) Caster Sugar
  • 180ml (2/3 Cup + 2 TBSP) Thickened/Heavy Cream, Chilled
  • Zest of 1/2 Large Lemon
  • 2-3 Teaspoons Fresh Lemon Juice
  • 1 Teaspoon Pure Vanilla Extract

METHOD:

  1. If you like this cheesecake recipe, the recipe filling is actually inspired by the no-gelatin style I came up with for my no-bake cookies and cream cheesecake recipe – it was my attempt to make a no bake recipe taste more like the baked variety with that sour cream flavor.
  2. For this one I messed around with the ratio and switched out sour cream for mascarpone for different texture and flavor.
  3. Use a processor blend together everything. I would start with 2 teaspoons of lemon juice first and see if you need more to your liking.
  4. You will need to scrape down the bowl half way through to make sure it is evenly mixed when processing. It should be uniformly creamy and smooth.
  5. Whip the chilled cream with whisk attachment until it is at stiff peaks. You’ll begin to see deep grooves or tracks in the cream and it will stand firmly when you pull the whisk out. You do not want it to clump up into pieces as it separates into butter from there on. Reduce from medium-high to lower speed when you are unsure.
  6. Pour the cheese mixture into the whipped cream and use a rubber spatula to fold the two together.
  7. To fold, simply scrape down and bring the mix up and allow it to gently fall on itself. Turn the bowl as you do this, focusing on the areas that are not mixed until you not only keep it fluffy, but also have a uniform mixture. Be sure to not neglect the bottom of the bowl 🙂
  8. Pour into the pan and use a small spoon to ease batter into the edges. I like to push the batter up and around the inner walls to ensure no air pockets are there for a nice finish. Once you level the cheesecake batter, give the pan a few firm taps on the counter to release air bubbles and help level it some more.
  9. Crumble up the crumble as needed with your fingers over the cheesecake until it is completely covered in it, gently press down to adhere it a little.
  10. I freeze mine for 2 hours or just until firm enough to easily remove from pan.
  11. ***If you prefer, you can also line the walls with baking paper to make this step extra easy.
  12. Otherwise, run a hot knife around the edges of the cheesecake and then press the pan down over a small cup or bowl to release it from the base. Any imperfections can be smoothed with a knife at this point.
  13. Thaw for 30 min or so or keep chilled overnight until serving. This cheesecake is softly set so doesn’t take long to thaw out and is best served cold from the fridge for its ideal texture.

CANDIED ORANGE – Recipe

Posted on by misterbowtie


Ingredients:

  • 200g (2/3 + 1/4 Cups) Caster Sugar
  • 133ml (1/2 Cup + 1 TBSP) Water
  • 1 Orange (I used Navel Orange)

METHOD:

  1. Wash & dry the orange.
  2. Slice into thin 4 mm or so slices with a large, sharp knife from stem end to end.
  3. You could also do them in halves by slicing the orange in half to a dome shape, then just thinly slice each half.
  4. Bring the water and sugar to boil on high heat.
  5. Once it is at a rolling boil, add in the orange slices. Move them around so the syrup coats all the orange slices.
  6. Boil for 10 minutes, turning them from time to time.
  7. Reduce the heat to a simmer and continue to cook until the orange slices become translucent at the flesh. Remember to turn once in a while.
  8. Allow to cool for 10 minutes in the syrup.
  9. Over a wire rack with baking paper under, set the slices to drain excess over the rack.
  10. They can be eaten or stored in airtight container right after cooling, with baking paper between layers to prevent sticking. Or, you can allow them to dry a day or so longer to make them chewier.
  11. Don’t throw the syrup away – You can use it to moisten sponge cakes, or even add them to iced teas etc to sweeten and flavor. So just keep it in an airtight container in a cool place for a few days or even in the fridge for longer storage (may need to warm it a bit before using as it thickens in the cold).

 

 

JAMMY CREME BRULEE – Recipe

Posted on by misterbowtie


SERVES 6 Small Pudding Cups / 4 Regular Ramekins

RASPBERRY APPLE JAM Ingredients:

  • 250g (3 Green Apples)
  • 125g (4.4 Ounces) Raspberries/Strawberries
  • 90ml (6+1/2 Tablespoons) Water

Method

  1. Wash and peel the apples.
  2. Avoiding the core, cut the apple into quarters.
  3. Place apples in a wok (for even heat distribution) or a large pan and cook with the water on high for 10 minutes. Cover with a lid and stir a couple of times as it cooks. The apple will turn a deeper yellow and smell fragrant when done.
  4. Add raspberries to apples and cook for a further 10 minutes on medium uncovered. They will be soft and jam-like in texture.
  5. Allow to cool slightly and process in a food processor or with a wand until smooth.
  6. The pectin in the apples removes the need to use gelatine.

 

 

CREME BRULEE Ingredients:

  • 250ml (1 Cup + 1/2 TBSP) Thickened/Heavy Cream
  • 1/2 Vanilla Bean & Seeds
  • 25g (1 + 2/3 TBSP) Caster Sugar
  • 80g (4 Large Egg Yolks) Room Temp.

METHOD:

  1. Preheat oven to 150C (302F).
  2. To each pudding cup, add generous 1/2cm worth of raspberry apple jam & level it out roughly. About 2 heaped Teaspoons or so.
  3. Add 1/2 vanilla bean pod and its seed into the cream in a saucepan. You can get the seeds by slicing it lengthwise in half, then use the back of a knife to scrape out the seeds.
  4. The other half can be stored airtight in a cool dry place for another recipe.
  5. Bring to a gentle simmer where bubbles start to appear around the edges of the saucepan.
  6. Meanwhile, whisk egg yolks and sugar together until combined.
  7. Gradually whisk in the cream to combine.
  8. Skim off the froth and any bubbles, gently strain into a pouring jug.
  9. Pouring gently, divide between the pudding cups, skimming off any froth as needed.
  10. Bake in a deep tray of boiling water filled up to half the height of the pudding cups.
  11. It is ready once the brulee just barely wobbles in the 1cm from the middle.
  12. Remove from the water bath and allow to cool completely before chilling in the fridge, covered with cling wrap or foil until serving.
  13. Alternatively, you could also cover tightly in foil then freeze for up to 2 weeks or so. Just thaw before serving, and brulee as per normal.
  14. To brulee, take additional sugar of choice and spoon it over just enough to cover the surface evenly. You could tilt and turn the cup or ramekin to help disperse it.
  15. Torch it with blow torch on medium heat from a distance to avoid burning it too much, or put it under the grill until same effect takes place.
  16. Allow it to sit for a bit to harden and cool so you don’t burn your mouth over hot caramel, and so that you can get the iconic creme brulee ‘crunch’ with the spoon.

 

CARAMEL APPLE BUNS

Posted on by misterbowtie

BUN BREAD Makes 12

  • 2 + 1/4 Teaspoons Active Dry Yeast
  • 236ml 1 Cup Milk, Tepid
  • 112g 1/2 Cup Caster Sugar
  • 86g 1/3 Cup Unsalted Butter, Room Temp.
  • 1 Teaspoon Salt
  • 2 Large Eggs
  • 500g 4 Cups Plain/All-Purpose Flour

METHOD:

  1. Stir yeast into tepid milk in mixer bowl. Allow to activate and foam up for 5 minutes.
  2. **If you use fresh yeast, or active dry yeast they both require the step for activating in tepid liquid until frothy. If using instant dried yeast, you can skip this step and add it directly to the dried ingredients.
  3. Add the sugar, butter, salt, eggs and flour to the bowl.
  4. Use dough hook or by hand, knead until well incorporated.
  5. Place dough into an oiled bowl, cover with cling wrap and allow to proof till double in size in a warm place.
  6. Roll out the dough till 16 x 12″ rectangle in size, 1/4″ thick.
  7. Slightly warm the caramel till spreadable consistency and spread over the dough evenly.
  8. Sprinkle over the fine apple pieces.
  9. Gently roll from one of the long sides to the other. Using sharp knife or floss method to slice into 1 + 1/2″ thick slices.
  10. Place into muffin pans and cover with damp towel or cling wrap for 30 minutes until doubled in size.
  11. You can also make this ahead of time and allow to prove in the fridge for an entire day – it will be easier to work with and you won’t have to rush with making everything all at once.
  12. Preheat oven to 180C (350F).
  13. Bake for 20 minutes or until just slightly golden in colour.

 

CARAMEL APPLE FILLING

  • 250g (Cup) Caster Sugar
  • 95ml (7 + 1/2 Tablespoons) Water
  • 86ml (Cup) Thickened Cream
  • 65g (Tablespoons) Unsalted Butter
  • 2 Large or 3-4 Small Red, Firm Apples, Diced into 1/2cm Cubes
  • Pink/Sea Salt, Optional

METHOD:

  1. Over medium-high heat, cook the sugar and water in a medium heavy bottomed saucepan without stirring.
  2. Once the sugar dissolves and mixture turns a dark amber color, add the cream. * Be careful as the mixture will bubble and spit a little.
  3. Swirl and stir it until it subsides, about 30 seconds – remove from heat.
  4. Stir in the butter & salt.
  5. For the apples, peel & cut into quarters around the middle core. Cut into sugar cube or smaller sized pieces roughly.

 

FA GAO (PROSPERITY CAKE) – Vegan Recipe

Posted on by misterbowtie

Ingredients (Serves 4)

  • 125g (1 Cup) All-Purpose/Plain Flour
  • 2 Teaspoons Baking Powder
  • 100g (1/2 Cup) Dark Brown Sugar
  • 130ml (1/2 Cup + 1 TBSP) Hot Water

 

METHOD:

  1. Stir together sugar and hot water till well combined.
  2. In another bowl, sift together the flour and baking powder.
  3. Gradually whisk in one direction as you add in the sugar water. Once all combined, continue to whisk in one direction for 5 minutes.
  4. Line molds with regular cupcake paper. I’m using fairly standard sized pudding molds. Ceramics are traditionally used, but thinner containers of other materials for baking may work as well so long as they are thin enough to conduct the heat in small amount of time.
  5. Chinese tea cups, small ceramic bowls are traditional go-to, otherwise muffin or tart pans can come in handy too.
  6. In a large wok or deeper pan, bring lots of water to boil on high heat – it should be just under the height of the bamboo steamer or just under where your cakes sit.
  7. Pour batter into lined molds till just under the brim, cover and steam for 20-25 minutes.
  8. Do not open the lid in the first 10 minutes.

CREAM CHEESE MINTS – Recipe

Posted on by misterbowtie


CREAM CHEESE MINT Ingredients:

= 250g (9 Oz) Cream Cheese, Room Temp
= 57g (1/4 Cup) Unsalted Butter, Room Temp
= 875g-1kg (7-8 Cups) Pure Icing/Confectioners Sugar, Plus Extra
= 1 + 1/2 Teaspoon Mint Extract
= Matcha Powder, 2 Teaspoons or To Taste
= Chocolate Chips, 2 Teaspoons Worth

METHOD:

  1. Over low heat in a saucepan, melt together butter & cream cheese till smooth.
  2. Begin to add sifted icing sugar, you will need a large amount in order to get it to the consistency to be able to handle and shape it.
  3. Once it is firmer bread dough consistency where a large handful holds its shape in your hands it is ready and you can add in flavourings and colors. Make sure to use gel based coloring if you can to not water down the mix.
  4. From here I take the size I want to use to make which was shy of a tennis ball size and rolled it in more icing sugar, kneading between my hands until it was not sticky anymore.
  5. Roll between hands until smooth and round, place on a tray or cutting board and shape neatly as you like. A round, a square, etc whatever you prefer.
  6. You can then take cookie stamps or cutters, press firmly into the mint to emboss it with a pattern. You need to do this soon after rolling or the cookie may begin to crust and set and crack under asserted pressure.
  7. You can flatten out the balls a bit and add chocolate chips, paste fillings of your choice before rolling into a ball and embossing.
  8. For the matcha I simply added 2 teaspoons for each ball and kneaded the powder in by hand to create rustic swirls through it.
  9. You can of course even do very tiny ones with multiple colours by getting the consistency right and fitting it into a piping bag.
  10. Air dry these as is for 2-3 days uncovered. If you are worried about pests, cover it with a cake net so it can still vent out and dry. Once the outside is set relatively firm it is ready.
  11. Store airtight, chilled for longer storage but serve at room temperature or it will be hard.

 

EARL GREY & MATCHA PANNA COTTA – Recipe

Posted on by misterbowtie

EARL GREY & MATCHA PANNA COTTA

  • 3 Tablespoons Earl Grey Tea, Cut Open or Loose Leaf
  • 7g (2 + 1/2 Teaspoon) Gelatin Powder
  • 40ml (3 Tablespoons) Thickened/Heavy Cream
  • 500ml (2 Cups + 2 Tablespoons) Thickened/Heavy Cream
  • 2 Teaspoons Matcha Powder
  • Zest of 1 Lemon
  • 80g (1/3 Cup + 1 Tablespoon) Caster Sugar

 

METHOD:

  1. Stir together gelatin powder and 40ml of cream in a dish till well combined. Set aside for 5 minutes to bloom.
  2. Combine 500ml cream, zest, earl grey tea & sugar to a saucepan.
  3. Bring to a boil, switch off the heat & allow to steep for 10 minutes.
  4. Bring to a simmer then switch off, stir in the gelatin mix until completely dissolved.
  5. Strain and reserve 70ml, divide the rest between 4 x 125ml pudding molds (I was using the containers from yogurts I had finished & washed out for this).
  6. Chill in freezer till just set enough to pour the next layer on.
  7. Gradually stir in the reserved mix into matcha powder till well combined.
  8. Spoon over the chilled first layer, divided evenly among the 4 molds.
  9. Keep airtight and chill in fridge till set, serve as is or lightly warm the mold by dipping in some hot water and inverting onto a plate or dish.
  10. Panna cotta is best served within a few days after making as the gelatin tends to contract after some time and make it less silky smooth, and toughens it a bit.

LEMON PISTACHIO MARSHMALLOW – Recipe

Posted on by misterbowtie

Marshmallow

  • 210g (2/3 + 1/4 Cup) Caster Sugar
  • 140 ml (3-4 Large, 1/3 + 1/4 Cup) Fresh Lemon Juice
  • 15g (1 Tbsp) Glucose Syrup
  • 2 Tablespoons (18g) Gelatin Powder
  • 2 Large Egg Whites
  • 180g (1 + 1/2 Cups) Pistachio
  • 140g (1 Cup + 2 Tbsp) Pure Icing/Confectioners Sugar
  • Zest of 3-4 Large Lemon

METHOD:

  1. Pulse together in a processor the pistachio and pure icing sugar till fine.
  2. Stir in between pulses once or twice to ensure even mixing. Do not pulse for too long just enough to make a fine powder as the nut may leak oil if over done.
  3. Oil & line a 23cm (9″) square pan with cling wrap, sprinkle generously with the pistachio mix to prevent marshmallows from sticking.
  4. In a small dish, stir together 40ml lemon juice with the gelatin powder until combined. Set aside to bloom for 5 minutes.
  5. Add lemon zest, 100ml lemon juice to a saucepan. Add sugar & glucose.
  6. Over medium heat, heat this mixture until 121C (250F), do not stir.
  7. When mix is reaching 100C (212F), whisk egg whites on high speed so that it is stiff peaks when the mixture reaches the right temperature.
  8. Immediately stir in the gelatin mix into the sugar mix & stir until completely dissolved.
  9. Gradually pour the sugar mix in a steady stream down the side of the egg whites whilst whisking on high. Avoid hitting the whisk for splash backs.
  10. Continue to whisk on high speed until bowl feels cold to the touch.
  11. Pour it into the lined pan, gently shake in all directions and it should level out by itself.
  12. Cover generously with pistachio mix.
  13. Allow to set at room temperature for 2-3 hours until springs back to touch.
  14. Flip out the marshmallow onto cutting boards, peel away the cling wrap and slice with a sharp knife.
  15. These taste extra tangy when slightly toasted before eating, but are zingy enough as is. Keep well for up to a week if kept airtight and away from humidity as the sugar pistachio coating can get a bit damp over time.

 

COOKIE CRUMBLE BANANA MUFFINS – Recipe

Posted on by misterbowtie

Ingredients:

  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 188g 1 + 1/2 Cups Plain/All-Purpose Flour
  • 168g 3/4 Cup Caster Sugar
  • 6 Milk Chocolate (15g x 6) Digestive Cookies/Graham Cracker Crumbs, Coarse
  • 3 Large Very Ripe Bananas, Mashed
  • 79ml 1/3 Cup Vegetable Oil
  • 1 Large Egg
  • 1 Teaspoon Pure Vanilla Extract

 

METHOD:

  1. Preheat the oven to 200C (F) or higher, wrap 3 large & ripe bananas in foil & roast for 20-30 minutes until it feels mushy. This intensifies the flavour of the banana in the end product. Set aside to cool before using.
  2. Preheat oven to 180C(350F). Line 6 jumbo muffin pans with jumbo muffin liners.
  3. In a large bowl, whisk together the flour, spices, baking powder, baking soda, salt & sugar.
  4. Add in the roasted bananas, mash it up with the whisk till uniform then add in the oil, egg and vanilla. Gently using the whisk, stir together till everything is just combined – do not over mix or your banana bread will be tough.
  5. Portion between the 6 muffin liners – I used an average ice cream scoop for this.
  6. Use your fingers to crumble up one cookie over each muffin – you want it rustic and rough for texture of the cookies like a chunky crumble.
  7. Bake for 35-40 minutes until a knife inserted to the center comes out with moist crumbs, but not wet.
  8. Best when hot from the oven, or kept chilled and airtight and served at room temperature or warmed in an oven.

 

CHICKPEA FUDGE BROWNIE – (Gluten-free) Recipe

Posted on by misterbowtie

CHICKPEA FUDGE BROWNIE Ingredients

  • 254g (14 Oz) Can of Chickpeas Drained & Rinsed
  • 2 Large Eggs
  • 40g (1/3 Cup) Dutch-Processed Cocoa Powder, Sifted
  • 150g (2/3 Cup) Caster sugar
  • 2 Tablespoons Full-Fat/Dairy-Free Milk
  • 1 Teaspoon Instant Coffee Granule
  • 2 Teaspoons Baking Powder
  • 88g (1/2 Cup) Dark Chocolate Chips
METHOD:
  1. Preheat the oven to 180C (350F) and line a 9″ x 9″ pan with baking paper (or lightly oil it).
  2. Add all ingredients for the brownies to a processor and blend until completely smooth.
  3. Stir in the chocolate chips.
  4. Pour the brownie batter into the prepared baking pan – you can sprinkle additional chocolate chips at this point for a nicer presentation.
  5. Bake for 24 to 26 minutes. Different to regular fudge brownies, you want the knife inserted to come out clean rather than with moist crumbs as the chickpea texture needs to bake off or you might get some odd texture.
  6. Allow brownies to cool at least 20 minutes before cutting and serving. I let mine sit in the fridge till firmer before I sliced mine.