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SOUTHERN SUN DROP CAKE – Recipe

Posted on by misterbowtie

SUN DROP CAKE / INSTANT CAKE Ingredients:

  • 281g (2 + 1/4 Cups) Plain/All-Purpose Flour
  • 338g (1 + 1/2 cups) Caster Sugar
  • 3 + 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 295ml (1 + 1/4 Cups) Sun Drop Soda
  • 30ml (1/8 Cup) Vegetable/Non-Flavored Oil
  • 113g (1 Stick Butter), Room Temp.
  • 1 Tablespoon Pure Vanilla Extract
  • 3 Large Eggs, Room Temp

**You can opt out the flour, sugar, baking powder and salt for a regular yellow cake box mix and add the butter & wet ingredients to make this cake. This is offered by https://iambaker.net/homemade-yellow-cake-mix/

 

To Make Your Own Cake Mix:

  1. Measure flour into quart size mason jar.
  2. Add sugar on top, then baking powder, then salt. Place lid on jar.

 

To Make Southern Sun Drop Cake From Scratch:

  1. Lightly grease a 23cm (9″) bundt pan with non-stick vegetable spray or butter. Make sure you grease it generously and into every surface for a clean release of cake.
  2. Place softened butter into stand mixer and beat with paddle attachment until very pale and fluffy. Scrape down the bowl half way for even mixing.
  3. Scrape down once more before proceeding.
  4. Place sifted dry ingredients into stand mixer and combine with butter for 30 seconds just till combined – it will look like a fine crumble.
  5. Add soda, oil, and vanilla gradually whilst beating until well combined.
  6. Beat in eggs one at a time, only adding the next one after the previous is fully incorporated.
  7. Pour batter into prepare pans and use a spoon or spatula to level it out. Rap on counter twice firmly to release air bubbles.
  8. Bake at 180C (350F) for 40-50 minutes or until a knife inserted comes out clean.
  9. Flip immediately onto rack and gently tap and shake down firmly to release the cake. You should feel the cake release and come away from the pan.
  10. I drizzled my glaze whilst hot so it absorbs and keeps the cake very moist and infuses the flavour better, but in the original recipe it says to cool before frosting. I believe the latter makes for a shinier finish and a slight crust from the glaze.

 

SUN DROP GLAZE Ingredients:

  • 90ml (3 Oz) Sun Drop Soda
  • 1 Teaspoon Pure Vanilla Extract
  • 125g (1 Cup) of Pure Icing/Confectioners Sugar, Sifted

 

METHOD:

  1. Stir together sifted sugar, vanilla & soda until well combined.
  2. Spoon over inverted cake whilst cake is still hot for soaking it in, or glaze the cake after the cake is cooled completely.
  3. You can use a similar recipe but largely reduce the amount of soda to get a thick icing consistency to pipe decorations on the cake as shown in the video.

 

 

FRESH MINT CHOCOLATE RUSTIC SPONGE – Vegan Recipe

Posted on by misterbowtie

Ingredients:

  • 188g Plain/All Purpose Flour
  • 288g Caster Sugar
  • 50g Cocoa Powder
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 330ml Non-Dairy Milk of Choice (I used soy)
  • 80ml Light Oil (such as canola or vegetable)
  • 1 Tablespoons Fresh Lime/Lemon Juice
  • 1 + 1/2 Teaspoons Vanilla Extract
  • 1 Bundle of Fresh Mint Leaves, Finely Chopped

METHOD:

  1. Preheat oven to 180C (350F). Line a 23cm (9″) round pan with baking paper.
  2. Simply place all ingredients into processor and process till well combine (will chop leaves finely for you too, yet won’t over develop the gluten).
  3. Otherwise, in one bowl combine all the wet ingredients & add the mint.
  4. Sift cocoa powder into another bowl, add in rest of the dry ingredients.
  5. Whisk till combined, add in the wet mix and whisk till no pockets of flour left.
  6. Pour into pan and bake for 35-40 minutes until a knife or skewer inserted at centre comes out with moist crumbs.
  7. Allow to cool for 15 minutes before turning out & flipping back upright onto serving board or plate.
  8. Dust with icing sugar or serve with lightly sweetened whipped cream.
  9. Enjoy warm or cold. You can store for few days at room temperature, but best to keep in fridge airtight when hot and humid.

TONG-YI STYLE EGG PUDDING – Recipe

Posted on by misterbowtie

PUDDING CARAMEL BASE Ingredients:

  • 60g (1/3 Cup, Lightly Packed) Dark Brown Sugar
  • 80g (1/3 Cup) Cold Water
  • Gelatin Sheet (2/3 Mckenzie Gelatin Leaf)

 

  1. Add the gelatine sheet to a dish of cold water for 5 minutes to re-hydrate. Squeeze to remove excess water and stir into the hot water to dissolve completely.
  2. Combine cold water and brown sugar in a pot over medium heat and cook until dark, golden amber in colour, bubbly all over the surface.
  3. Remove from heat and rest for 30 seconds before stirring in the gelatin until evenly combined.
  4. Divide between moulds and refrigerate for 30 minutes. Should be a little shy of 1cm in height.

 

TONG-YI STYLE EGG PUDDING Ingredients:

  • 240ml (1 Cup) Milk
  • 80g (1/3 Cup) Thickened Cream
  • 50g (2 + 1/2 Tablespoons) Sweetened Condensed Milk
  • 3 Large Egg Yolks, Beaten
  • Gelatin Sheets (3 Sheet Mckenzie Gelatin Leaf)
  • 1 Teaspoon Pure Vanilla Extract
  1. Soak gelatin sheets as previous part to rehydrate and remove excess.
  2. In a pot over medium heat, combine milk, cream and condensed milk. Bring it to a simmer just until frothy around the edges of the pot.
  3. Remove from heat, add in the gelatine and stir until well dissolved.
  4. Whisk in egg yolks and vanilla extract until well combined.
  5. Cool until tepid then strain into the moulds and remove any froths on surface.
  6. Refrigerate until set, unmold by warming the mold in hot water just long enough to release the sides. Flip onto serving dish, decorate with preferred fruit and whipped cream.

NOTE: Cool the pudding mix till tepid or room temp before pouring into moulds as if it is too hot it will melt and disturb the caramel layer.

 

 

ABOUT GELATIN LEAF:

The trick is to find out your brand’s blooming strength, how much it sets per leaf in order to match a recipe’s one. If you are buying for something to match a recipe, then try to find out what kind of leaf it is as the grade is divided into ones like titanium, platinum, etc.

I use mckenzies Gelatine Leaf because it is one of the easily accessible brand and does a good job. If I can always get the same brand it means it will be easier for me to work with and have consistency across my baking.

Each pack has 12 sheets and sets 1 litre of liquid. It has a bloom strength of 220-250g, Platinum.

 

For this recipe with above qualities for caramel 1/2 Sheet, pudding 2 Sheets gave me the soft set result in the video where the spoon easily cuts into it. A little shy of the holding strength of the typical crème caramel.

Caramel 1 sheet, Pudding 4 Sheets yielded final shot result in the video recipe, and was a little to jelly dessert like. So I settled for somewhere in between. It would require more fine tweaking to get it spot on. But it will be up to your own personal choices.

 

HAVE FUN! 😀

 

 

 

BLUEBERRY & BLACK SESAME PASTE MUFFIN – Recipe

Posted on by misterbowtie

BLUEBERRY BLACK SESAME PASTE JUMBO MUFFINS Ingredients:

  • 180ml (3/4 Cup) Milk
  • 60ml (1/4 cup) vegetable oil
  • 1 Large Egg
  • 115g (1/2 Cup) Caster Sugar
  • 1 Teaspoon Vanilla
  • 300g (2 Cups) Plain Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 250g (2 Cup) Fresh Blueberries
  • 6 Tablespoons Black Sesame Paste (I used store bought)

 

METHOD:

  1. Preheat oven to 200C (400F)
  2. Add all wet ingredients into processor.
  3. Add all dry ingredients except the blueberries & sesame paste.
  4. Process until combined, scrape down the sides and process once more just until smooth.
  5. If you don’t have a processor just fold until small pockets of flour is left and majority of mix is moistened. This is to prevent overmixing and giving rubbery muffins. The processor cuts through the batter rather than stirs so is an ideal method that avoids developing gluten making your muffin chewy.
  6. Fold in 2/3 or so of blueberries.
  7. Fill lined muffin mold 1/3 full with batter, roll 1 tablespoon of black sesame paste and push into the batter. Spread out roughly with fingers so it’s not a big chunk in the centre.
  8. Spoon more batter over and repeat with all the molds until batter is used up.
  9. Bake for 10 minutes, decrease temperature to 180F (350F) and bake for another additional 20 minutes.
  10. These are super delicious right out of the oven, but you can also keep them chilled airtight after a day or two, and warm them up before serving.

SODA SCONES RECIPE

Posted on by misterbowtie

Ingredients:

  • 450g (3 Cups) Plain Flour
  • 6 Teaspoons Baking Powder
  • 240ml (1 cup) thickened cream/heavy cream  – Variation:
  • 240ml (1 cup) lemonade
  • 1 Egg Beaten
  • Splash of Milk

 

Method:

  1. Preheat oven to 200C (400F).
  2. Combine all dry ingredients in a mixing bowl.
  3. Stir to combine and add all wet ingredients.
  4. Using dough hook or beater attachment, or with your hands knead until it comes together.
  5. Begin to add handfuls of flour, mixing to incorporate until the dough comes away from sides.
  6. Add some more flour in small portion and knead just until all dough comes away from the bowl and becomes smooth in texture. Should be still slightly moist to the touch but won’t stick to your fingers.
  7. On a lightly floured surface, roll out the dough evenly to the thickness of 2-3 cm (1 inches) thick. The thicker the more time to cook but also taller your scone will be.
  8. Using a 6cm diameter round cutter, lightly coated with flour, cut out as many scones as you can and arrange neatly on a large baking paper lined pan. They should be just touching each other side by side.
  9. Gently press and push to bring the dough back into a smooth piece of dough of similar thickness. Cut and repeat until there’s only a thin scrap left that won’t make more scones. This should yield roughly 12 or so scones.
  10. Lightly beat an egg and add a tablespoon or so of milk and egg wash the scones.
  11. Bake them for 25-30 minutes or until they are golden brown.
  12. I like to make them at the beginning of a week, freeze them and then just microwave as needed to warm and soften.
  13. It’s super delicious halved and toasted up in the oven with garlic and herb butter that I made in my previous video recipe, again something easy to make for the rest of the week to use at leisure.

**NOTE: Process of baking scones close to each other is called batch baking. You can also separate them and bake it that way. It is believed the batch proving process retains more moisture but takes longer to bake (from my distant pastry school memory I think, at least).

 

LEMON LIME BITTERS JELLY – Original Recipe

Posted on by misterbowtie


*Serves 2 x 125ml Pudding Cups

INGREDIENTS:

  • 100ml Lemonade Water
  • 100ml Orange or similar colored juice
  • 80ml Lime Juice Cordial
  • 4 Generous Drops of Bitters
  • 1 Tsp, 3/4 Tsp Gelatin Powder

METHOD:

Add the lemonade water & orange juice to a small pot, and sprinkle the 1 Tsp gelatin powder over the water.

Allow to re-hydrate for 5 minutes, or until moist and spongy.

On low heat, warm the mixture whilst stirring constantly until the gelatin is dissolved. Do not boil.

Fill 1/4 way up the pudding cups, add the bitters and stir gently until combined.

Allow to set in fridge until set.

Warm the remaining lemonade water mix just until liquid again, and pour over the bitters layer.

Allow to set in fridge until set.

In a separate bowl, add the lime cordial and sprinkle the 3/4 Tsp gelatin powder over it.

Re-hydrate and warm until dissolved like the lemonade water process.

Gently pour the lime juice cordial over the second layer, evenly distributing between two pudding cups.

Firmly tap the pudding cups on counter a few times to get rid of any air bubbles. Return to fridge for 1 hour to set firm.

Invert pudding cups onto a plate and firmly shake once or twice downwards to release the jelly.

Garnish with sprig of mint and serve.

BREAD CASE PEAR & VEG SPICY QUICHE = Original Recipe

Posted on by misterbowtie

IMG_2292 IMG_2294

***Makes 6 Large muffin sized individual quiche.

QUICHE BREAD CASE = Ingredients:

  • 6 stale slices of bread, crust removed
  • Margarine or butter, as needed

PEAR & VEG SPICY QUICHE FILLING = Ingredients:

  • 1 Pear
  • 2 Spring Onions
  • Generous Handful of Cheddar Cheese
  • 1 Medium sized Yellow Capsicum (or any other type)
  • 1 1/2 Teaspoon Mustard Powder
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Salt
  • Pepper to Taste
  • 2 Sprigs Rosemary
  • 2 Eggs
  • 130ml Buttermilk (If no buttermilk, use milk instead)
  • 100ml Milk
  • 100g Unsalted Butter, melted
  • 125g Plain Flour
  • 1 Teaspoon Baking Powder

METHOD:

  1. Preheat oven to 180 degrees Celsius.
  2. Prepare 6 large commercial size muffin molds, or silicone individual molds and set on a sheet tray.
  3. Slice off the crust of the stale breads, and halve lengthwise to have two long strips.
  4. Spread margarine or butter generously over one side of the strips, then with the buttery side of the bread facing the inner side of the mold, use the two strips to line the walls of the muffin molds. This will act as your crunchy casing for the quiche. You can cut more bread as needed if you want a crunchy base as well.
  5. If you wish to opt out the casing, make sure you line the tins if they are not silicone as it will stick.
  6. Wash and slice the spring onions into 1/2 cm lengths. Set aside in a medium bowl.
  7. Wash and cut around the core of the pear so that you are left with a thin rectangular piece around the core. Dice into bite sized pieces. Add to the spring onions.
  8. Slice off the tip and base of the capsicum and remove the seeds and membrane. Slice into 1/2cm bite sized pieces, and add to the bowl with pear and spring onions.
  9. Grate the cheddar cheese into the same bowl with the veggies.
  10. Whisk together flour, salt, mustard powder, cayenne pepper, black pepper and baking powder in a bowl. Add the melted butter and stir until 2/3 combined.
  11. Add in the eggs and stir until a smooth paste has formed.
  12. Combine the buttermilk and milk in the bowl, and slowly whisk until combined evenly.
  13. Add the rosemary, and the other ingredients in the veggie bowl, and toss until evenly combined.
  14. Distribute the filling across the muffin tins until filled to the brim, wipe off any excess to prevent burning and allow easier cleaning.
  15. Bake for 30 minutes or so, or until golden on top.
  16. Allow to cool in tin for 10 minutes before removing from tins and allowing to cool on wire rack.
  17. Pairs nicely served with cottage cheese or yoghurt.