Baked With Love

03/05/2020

Tiramisu Cheesecake

Ingredients

Crust:

-6 cups vanilla wafers
-1/2 cup unsalted butter (melted)

Cheesecake Filling:

-24 oz cream cheese (room temperature)
-16 oz mascarpone cheese (room temperature)
-1 cup white granulated sugar + 2 tablespoons
-1 cup heavy whipping cream (cold)
-1 teaspoon vanilla extract

Coffee Mixture:

-1 1/2 cup warm water
-4-6 tablespoons instant espresso powder
-2 tablespoons white granulated sugar
-16 ladyfingers

Whipped Cream:

-1 cup heavy whipping cream (cold)
-3 tablespoons white granulated sugar

Instructions

-Line the bottom and sides of a 9-inch spring form pan with parchment paper.
-Add wafer cookies to a food processor and grind until fine crumbs are formed.
-Transfer cookie crumbs to a medium bowl and mix with melted butter until fully combined. Press the mixture onto the bottom of the spring form pan. ---Refrigerate for 20-30 minutes.
-Or preheat oven to 325°F and bake the crust for 10 minutes, then set aside to cool.

Coffee Mixture:

-In a small bowl, combine the warm water, sugar, and espresso powder, stir to fully combine.
-Dip the ladyfingers into the coffee mixture one at a time, then add to the spring form pan, on top of the crust.

Cheesecake Filling:

-In a large bowl, using an electric hand mixer or stand mixer, mix together cream cheese, mascarpone cheese and 1 cup of sugar on medium-low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix on high speed or overmix, as the mascarpone cheese can begin to separate.
-In a chilled mixing bowl, add the cold heavy whipping cream, remaining two tablespoons of sugar and vanilla extract. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the mascarpone cream cheese mixture.
-Spread the cheesecake filling evenly over the ladyfingers.

Whipped Cream:

-Add the cold heavy whipping cream and sugar to a large mixing bowl. Whip on high speed until stiff peaks form. Add whipped cream to a piping bag fitted with a large star tip and pipe cream on top of the cheesecake.
Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or better, overnight.
-When ready to serve, carefully remove the cheesecake from the spring form pan, discard the parchment paper from the sides and using an offset spatula, smooth the sides, if needed.
-Sprinkle a little cocoa powder over the top of the cheesecake, if desired. I like to sprinkle a little espresso powder as well. Always serve chilled.
-Slice and serve!
-Store in the fridge for up to 4 days.

01/05/2020

Chocolate Mirror Glazed Eggless Brownie Mousse Cake
Ingredients:

Eggless Brownie
100g (1 cup) dark chocolate, chopped
35g (2 ½ tbsp) butter
50g (¼ cup) castor sugar
50g (¼ cup) brown sugar
120g (1/2 cup) yogurt
¼ tsp salt
1 tsp vanilla
48g (¼ cup + 2 tbsp) all-purpose flour
½ tsp baking powder
¼ tsp baking soda
1 tbsp whole milk

Chocolate Mousse
130g (3/4 cup) semi-sweet chocolate
2 tsp gelatine powder
2 tbsp water
240+120ml (1 ½ cup) whipping cream, separated

Mirror Glaze
12g (1tbsp+1/2 tsp) gelatine powder
60ml (1/4 cup) water
150g (3/4 cup) sugar
60g (1/2 cup) cocoa powder
80ml (1/3 cup) water
120g (1/2 cup) whipping cream

Chocolate Deco (strips & curls)
50g (1/2 cup) semi-sweet chocolate

Instructions:
Preparing Eggless Brownie
1. Preheat oven at 180°C/355°F.
2. In a bowl, add chocolate and butter. Melt them over a low heat boiling water. Remove from heat and set aside.
3. In another bowl, add the sugars and yogurt. Whisk vigorously until the sugar is almost dissolved. Add salt and vanilla extract. Mix well.
4. Add the melted chocolate mixture into the sugar mixture. Mix well until combined.
5. Sift all the dry ingredients. Gently mix until incorporated. Do not over mix.
6. Grease a 6-inch round pan, and line a parchment paper at bottom. Pour the batter into the pan.
7. Bake in preheated oven at 180°C/355°F for 25 minutes.
8. Let it cool and wrap it with clingfilm and refrigerate to firm it while preparing for the mousse.

Preparing Chocolate Mousse/Assemble
9. Cut the chocolate into small chunks and set aside.
10. In a small milk pot, add gelatine and water. Mix well and set aside.
11. In a pot, add ½ cup or 120ml whipping cream and lightly bring it to a boil. Remove from the heat and pour it over the cut chocolate. Stir well until it is combined. Make sure the chocolate is completely dissolved and no lumps. If you still find lumps, microwave for 1 minute.
12. In a large bowl, add the remaining of whipping cream. Mix until soft peaks form.
13. Melt the gelatine over the heat, and then pour the gelatine into the chocolate mixture. Mix well.
14. Add the whipping cream into the chocolate mixture in few batches. After 2 batches, pour the chocolate mixture into the remaining whipping cream, and use a mixer to mix it well, until creamy and smooth.
15. Bring out the brownie from the fridge. Unwrap the clingflim and place it on a prepared 7-inch cake ring. Place the brownie in the middle of the ring. Pour the chocolate cream mixture into the ring. Spread it evenly and tap few time on the table, so that the surface is even.
16. Refrigerate for at least 6 hours or overnight, until it is completely firm.

Preparing Mirror Glaze
17. In a milk pot, add gelatine and water. Mix well and set aside for at least 5 min.
18. In another pot, add sugar and cocoa powder, a quick mix. Then add water and whipping cream. Mix until everything is combined well. Over a low medium heat, bring the mixture to a boil. Once you see bubbles, remove from the heat. Sift the mixture into a glass container. Set it aside to cool or until it reaches 35°C/95°F.

19. Bring the firmed mousse from the fridge. Remove it from the ring. Once the mirror glaze reaches 35°C/95°F, pour it over the mousse cake. Let the chocolate drips until it stops. Use an offset spatula to clean up the drips. Add some grated chocolate around the rim of the cake. Refrigerate the cake for 1-2 hours.

Preparing the Chocolate Deco
20. Melt the chocolate in the microwave for 1 minute.
21. Spread the melted chocolate evenly on a plastic strip. You can also use a non-stick parchment paper. Use a scraper comb to draw across the chocolate. Place the strip in a small cake pan against the side of the pan. Refrigerate for 5-10 minutes.
22. For the curls, spread the melted chocolate evenly on a plastic strip. Let it set for 3-5 minutes or until it is almost dry. Use a cake scraper to scrap the chocolate. You will need to try a few times. If the chocolate is not set, let it sit for another minutes.

23. Decorate the cake with the chocolate strips and curls.

24. Cut the cake and ready to serve.

30/04/2020

【Ingredients】
★18cm square cake pan
★250g Bread flour
★30g Sugar　
★3g Salt 　

★185g Milk
★3g Dry yeast

★20g Unsalted butter(room temperature)

Note : The best milk temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 40℃ for winter.

【Directions】
①Combine the dry ingredients (★)and mix together with a whisk.
②Combine milk, and dry yeast, then add it to ① and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥Degas the dough from ⑤, divide it into 16 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 15 mins. (bench time)
⑧After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam.
⑨Put them on the square pan.
⑩Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
Sprinkle with Bread flour using a tea strainer.
⑪Preheat the oven at 180℃, turn the degree down to 150℃ and bake them for 17 min.
⑫Remove from the pan and place it on a wire rack to cool.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.

28/04/2020

COLLECTION OF DIFFERENT BAKING TIPS, TUTORIAL VIDEOS AROUND THE WEB

28/04/2020