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COCOA CHERRY BAKED DONUTS – Recipe

Posted on by misterbowtie

COCOA CHERRY BAKED DONUTS Ingredients:

  • 173g (1 + 1/3 Cups + 1 Tablespoon) Plain/All-Purpose Flour
  • 150g (2/3 Cup) Caster Sugar, Plus Extra for Coating
  • 15g (2 Tablespoons Cocoa Powder)
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 + 1/8 Teaspoons ground cinnamon
  • 56g (1/4) Cup Unsalted Butter
  • 120ml (1/2 Cup) Buttermilk
  • 2 Large Eggs, Slightly Beaten
  • 1 Teaspoon Pure Vanilla Extract
  • 115g (1/2 Cup) Pitted Cherries, Frozen & Quartered

METHOD:

  1. Preheat oven to 180C (350F), spray regular donut pan with non-stick vegetable oil spray.
  2. Pulse together buttermilk, eggs, vanilla and melted butter.
  3. Add dry ingredients and pulse together, scraping down half way to ensure even mixing.
  4. Using a processor avoids developing gluten and keeps the cake soft and fluffy.
  5. Transfer to jug or ziplock bag & pipe each mold 1/2 full or so.
  6. Place pieces of frozen cherries around the donuts. It should fill the mould up about 2/3 full in the end.
  7. Bake for 20 minutes or until surface springs back when lightly touched. It’s a long time because the fruit adds lots of moisture, needs longer to cook through.
  8. Cool for 5 minutes before running a knife around the edges to prevent sticking.
  9. Invert it & tap firmly a few times to loosen and turn out onto cooling rack.
  10. Cool completely to allow the moisture in the fruit and cake to set.
  11. Roll in extra caster sugar to coat if preferred.
  12. Makes around 14 regular cake donuts.

WHITE CHOCOLATE, PASSIONFRUIT & RASPBERRY –

Posted on by misterbowtie

PASSIONFRUIT CURD Ingredients:

  • 100ml (1/2 Cup) Passion Fruit Pulp
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 75g (1/3 Cup) Caster Sugar
  • 75g (1/3 Cup) Unsalted Butter, Chilled & Cubed
  • 1/2 + 1/4 Heaped Teaspoon Cornflour/Starch

 

WHITE CHOCOLATE TRUFFLE Ingredients:

  • 115g (1/4 Pound) White chocolate
  • 75ml (1/3 Cup) Thickened/Heavy Cream

 

DARK CHOCOLATE BISCUIT BASE Ingredients:

  • 250g (3 Cups) Dark chocolate Biscuit, Processed
  • 100ml (1/2 Cup) Unsalted Butter, Melted

 

ZESTY WHIPPED CREAM Ingredients:

  • 150ml (2/3 Cup) Thickened/Heavy Cream
  • Zest of 1/2 Lime
  • 1 + 1/2 Teaspoons Elderflower Extract/Orange Blossom/Rose Water
  • 4 Tablespoons Small Raspberries
  • Marmalade, Warmed

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! 😀

 

 

 

CARAMEL SUGAR SPONGE – Recipe

Posted on by misterbowtie

Read this article to find out more about this crazy thing called Caramel sugar that is super easy to make! 😀

http://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html

 

CARAMEL SUGAR Ingredients:

  • A thin layer of caster sugar on a large tray, evenly spread.

 

METHOD:

  1. Preheat the oven to 150C (300F) and bake the sugar, checking every hour or so until it has gone a golden colour. It should take about 5 hours according to article guideline. If too thick of a layer of sugar may take much longer like mine and runs risk of some parts melting which make those parts unusable.
  2. Allow to cool completely, then break into chunks and process until fine powder.
  3. Sieve out the chunky granules and you can re-process but any left over large granules can be set aside to coat the pans with.
  4. Store these sugar airtight or they will clump/harden.

 

CARAMEL SUGAR SPONGE Ingredients:

  • 1 Tablespoon Unsalted Butter, Softened to Coat Pan
  • Extra Caramel Sugar to Coat Pan
  • 3 Large Eggs
  • 120g 3/4 Cup Plain Flour
  • 115g 1/2 Cup Caramel Sugar
  • 1 Teaspoon Vanilla Extract

 

METHOD:

  1. Preheat oven to 200C (400F). Butter the pan well with brush & coat with caramel sugar, empty out the extra.
  2. Sieve the flour three times.
  3. Whisk eggs and sugar until ribbon stage, doubled in volume.
  4. Beat in the vanilla essence.
  5. Gently fold in the flour just until combined.
  6. Pour into coated pan, sprinkle more caramel sugar over if you like and bake for 10-15 minutes.
  7. The cake is ready when it is leaving the sides of the pan and is springy to the touch.
  8. Invert the cake out onto wire rack whilst hot, gently massage the base of the pan and tap firmly on rack to unmold the sponge.
  9. Allow to cool completely.

 

 

YOGURT FROSTING PEANUT BUTTER DONUTS – Recipe

Posted on by misterbowtie

YOGURT PEANUT BUTTER CAKE DONUTS Ingredients:

  • 85g 1/3 cup peanut butter
  • 3/4 teaspoon Baking Powder
  • 115g 1/2 cup caster sugar
  • 125ml 1/2 cup Milk
  • 1/2 teaspoon vanilla
  • 120g 3/4 cup Plain flour
  • 1/4 teaspoon salt
  • 1 Large egg

 

METHOD:

  1. Preheat oven to 180 350F
  2. Mix all ingredients together until smooth.
  3. Fill donut pan just shy of 2/3 full by piping two times around the molds close to the base.
  4. Bake for 10 minutes or until golden and springy to the touch.

 

GREEK YOGURT PEANUT BUTTER FROSTING Ingredients:

  • 260g 1 cup greek yogurt
  • 265g 1/2 cup creamy peanut butter
  • 4 Tablespoons icing sugar
  • 4 Tablespoons milk (didn’t use)
  • Chocolate shavings

 

METHOD:

  1. Whisk all ingredients until combined. Add milk if in need of adjusting consistency to more of a stiff whipped cream consistency.
  2. You can beat the cream after chilling to get a smoother and airy texture.
  3. Snip the piping bag and pipe over cooled donuts in an up and down bouncing motion as you move around the ring of the donut, sprinkle with chocolate shavings.
  4. You can also dust lightly with icing sugar before serving.
  5. Can be served at room temperature for a day, then store chilled and in an airtight container.

CITRUS & PLUM TEACAKE – Recipe

Posted on by misterbowtie

FRENCH EARL GREY SYRUP Ingredients:

  • Juice of Tangelo or Orange
  • Equal Part Caster Sugar
  • 2 Teaspoons French Earl Grey Loose Leaf Tea

 

METHOD:

  1. Zest the tangelo or preferred citrus before using the juice for this syrup recipe.
  2. Combine juice, equal weight in sugar, and 2 teaspoons of French earl grey loose leaf tea or regular earl grey tea in a pot.
  3. Over medium heat on a stove bring to a rolling boil.
  4. Drop the heat down to simmer and simmer the mix for 10 minutes.
  5. Set aside to cool until it thickens up.

 

CITRUS & PLUM TEACAKE Ingredients:

  • 250g (1 Cup) Unsalted Butter, Room Temp
  • 250g ( 1 + 1/4 Cup) Dark Brown Sugar
  • 4 Large Eggs
  • 200g ( 1 + 1/3 Cup) Plain flour
  • 1 Teaspoon Baking Powder
  • 80g (2/3 Cup) Hazelnut Meal
  • Zest of a Tangelo or Orange
  • Pinch of salt
  • Sprinkle of Demerara Sugar
  • Can of whole Plums (15 Plums)

 

METHOD:

  1. Drain out the plums from the can well.
  2. Preheat the oven to 180C (350F) and line a round 8″ tray with baking paper. If your pan is shallow like mine, it would be best to line extra length up the sides to prevent spillage when baking.
  3. Beat the butter and sugar until it is pale and fluffy.
  4. Add the eggs one at a time, beating very well after each addition so that mixture doesn’t separate.
  5. Whisk together the flour, zest, baking powder, hazelnut meal and salt in bowl.
  6. Now on low speed add the flour mix and beat just until almost incorporated.
  7. Use spatula to fold in the few pockets of flour by hand.
  8. Transfer batter to the pan and smooth out evenly.
  9. Arrange the 15 plums onto the cake, but just place them atop of the mix, do not press it in as the batter will end up rising and covering all the plums.
  10. Sprinkle lightly with demerara sugar all over.
  11. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
  12. Strain the syrup and brush all over the hot cake until used up.
  13. Allow to cool completely before flipping out and inverting the cake back onto serving board or plate.
  14. The cake keeps for a couple days at room temperature, but for long term storage keep it airtight and chilled as the cake is very moist and full of fruits.

 

 

DUTCH LAYERED BERRY CHEESECAKE BROWNIE (BOSVRUCHTEN) – Recipe

Posted on by misterbowtie

FUDGY BROWNIE Ingredients:

  • 60g Unsalted Butter, Melted
  • 150g Caster Sugar
  • 75g Dark Brown Sugar
  • 125g Bittersweet Chocolate, Melted
  • 1 Tablespoon Maple/Golden Syrup/Molasses/Treacle el stroop
  • 2 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 100g Plain Flour
  • 20g Dutch Processed Cocoa Powder
  • 1 Teaspoon Baking Powder
  • Pinch of Salt

 

CHEESECAKE LAYER Ingredients:

  • 200g Cream Cheese, Room Temp
  • 1 Large Egg
  • 80g Caster Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 100g Frozen Raspberries or Mixed Blue/Rasp

 

METHOD:

  1. Preheat the oven to 190C, line the base of a 20 x 30cm pan with baking paper with overhanging length for easy removal.
  2. Stir together baking powder, flour, salt and sifted cocoa powder.
  3. In another bowl, melt the butter and chocolate gradually and stir to combine.
  4. Add the sugars and stir till well combined. Add the eggs, syrup and vanilla extract, mix until evenly combined.
  5. Stir in the dry ingredients until well combined.
  6. Add cream cheese to processor and blitz, stopping to scrape down a few times in between until very smooth.
  7. Add the sugar, egg and vanilla and process until evenly combined.
  8. Pour the chocolate brownie mix into the pan and tap the pan a few times to even the mix out. You can spread with palette knife to help with this step.
  9. Now carefully spoon the cheese mix over the base layer to cover completely.
  10. Haphazardly place the frozen berries over the top cheese layer.
  11. Bake at 190C for 40 minutes until moist crumbs cling to skewer when inserted.
  12. Cool before unmolding and slicing.
  13. Keep chilled in airtight container when not serving.

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.

LEMON, RASPBERRY, WHITE CHOCOLATE JUMBO MUFFINS

Posted on by misterbowtie

LEMON POSSET FILLING Ingredients:

  • 300ml double cream
  • 75g caster sugar
  • 2 lemcons
  1. pour the cream and sugar into a pan and slowly bring to a boil. Rolling boil for 5 minutes but don’t let it boil over, remove from the heat.
  2. zest and juice the lemons into the cream mixture and stir well.
  3. pour the cream into ramekins or glasses and allow it to set for at least 3 hours in the fridge.

 

RASPBERRY WHITE CHOCOLATE 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
  • 125g (1 Cup) Fresh Raspberries, few extra for muffin top
  • 88g (1/2 Cup) White Chocolate chips, few set aside for the muffin top

METHOD:

  1. Preheat oven to 200C (400F)
  2. Whisk together milk, oil, egg, sugar and vanilla in a large bowl.
  3. In a processor, blend together the flour, salt and baking powder.
  4. Add the wet ingredients to dry and process just until combined evenly.
  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.
  6. Transfer batter to large bowl, gently fold in the raspberries and white chocolate.
  7. Fill lined muffin mold 1/3 full with batter, spoon a tablespoon of posset filling into centre.
  8. Spoon more batter over until 3/4 full. Add as many raspberries and choc chips to the top as you like and gently push in.
  9. Bake for 10 minutes, decrease temperature to 180F (350F) and bake for another additional 20 minutes.

 

SUGAR CRUST LEMON CURD FILLED BUNS – Recipe

Posted on by misterbowtie


LEMON CURD Ingredients:

  • Zest & Juice of 2 Large Lemons (140ml)
  • 2 Large Eggs
  • 1 Egg Yolk
  • 150g Caster Sugar
  • 150g Cold Butter, Cubed
  • 1 1/2 Heaped Teaspoon Cornflour
  • Sea Salt as needed
  • Dark Brown Sugar, as needed

 

  1. Prepare a tray lined with baking paper for later easy removal. Have all ingredients ready and place into a pot.
  2. Heat gently over medium heat, whisking gently throughout. This should be a steady raise in heat, not rushed.
  3. Lower the heat once the mixture thickens and allow to simmer for 1 minute. Whisk well and then strain the curd to rid any lumps over the lined tray.
  4. Freeze the curd until as firm as it can go so it is easy to portion and transfer to the brioche.

 

BRIOCHE Ingredients:

  • 250g (2 Cups) Plain Flour
  • 80g (1/3 Cup) Unsalted Butter
  • 2 Large Eggs
  • 1 Tablespoon Instant Dried Yeast
  • 2 Tablespoons Caster Sugar
  • 80ml (1/3 Cup) Milk
  • 1 Pinch Salt
  • 1 Egg, Beaten for egg wash

 

METHOD:

  1. Warm the milk to just tepid body temperature where it feels not hot or cold just neutral. Add the yeast and whisk together.
  2. In mixer bowl combine flour, eggs, sugar, salt, unsalted butter and the yeast mix.
  3. With dough hook attachment knead on low until ingredients are combined. Bring the speed up to medium until smooth, then high until the dough is smooth and elastic. There should be no dough sticking to the base or sides of the bowl.
  4. Lightly sprinkle a large bowl with flour, shape the dough into a smooth ball shape and place into the bowl. Cover with cling wrap and prove for 1-2 hours, or until double in size.
  5. Meanwhile unmold the curd and slice into 50g or so bars. Should yield 6-7 bars. Cover and keep frozen until needed.
  6. Portion dough into 100g pieces and flatten each one out into a large rectangle enough to fold over and overlap the curd a little.
  7. Fold matching short sides up, and then the length side over and pinch to seal and smooth the dough into a smooth bun.
  8. Gently pick up and flip over to have seam side down on a large, lined baking tray. You’ll make about 6 buns.
  9. Give the buns 3cm or so gap between as they will prove and expand a lot when baked.
  10. Cover with cling wrap and prove for 30 minutes.
  11. Preheat oven to 180C (350F).
  12. Egg wash the buns generously, cover the top with lots of brown sugar, as the bread with spread so its ok to mound a bit more.
  13. Sprinkle or crack pink/sea salt over each one – about 1/4 teaspoon worth (you need a decent saltiness to contrast and really enhance the other flavours.
  14. Bake for 20-25 minutes until golden and crispy on the top.
  15. Allow to cool briefly before serving as the curd will be hot and very liquidy at first.
  16. Can be stored in an airtight container and warmed up before serving.
  17. If you are looking for the best serving experience, always have it freshly baked and hot, so you can stop after shaping the dough and freeze them wrapped well.
  18. Bring it out to defrost and prove well before continuing from step 11.