Saturday, January 19, 2013

Macaron with strawberry compote

Ya ! managed to make a decent looking macarons at last!
Got the recipe from Carol 老师 . Its a good recipe cos i got it at first try !

Recipe by Carol老师 :-

可做出18-20个 can make 18-20 pcs

(A)cold, aged egg white 45gm、caster sugar 50gm、
(B)Almond Powder 65gm 
          Icing Sugar  60gm

1) Grind almond powder with icing sugar .
2) Sift it. DO not include the chunky bits, just throw away , it is ok .
3) whisk egg white and caster sugar till stiff peak ( end a bit curl when whisk hold up)
4) fold 1/3 of the meringue into the almond powder mixture
5) mix well then slowly fold in the balance of the meringue
6) Fold until when you drop the batter , it will dissolved slowly in the count of 10
7) fill in a piping bag and pipe onto prepared baking tray lined with parchment paper
8) Dry the macaron for 30 mins to an hour till the surface is dry to touch.
9) preheat oven 200 C , put in the macaron, baked with door open slightly for 4 mins.
Then turned down the heat to 140 C and close the oven door. Bake until you see skirt forming. Turn immediately to 100 C and bake for another 8 mins.

Tuesday, January 1, 2013

Strawberry Bavarian Cream & Jelly

Happy New YEar 2013 to all !
Today is the first day of a new year, I have make this bavarian cream & jelly from the balance of fresh strawberry that i picked back from Dahu Taiwan

Actually this was my third try on this delicious melt in your mouth dessert.

Recipe makes 10 pcs of 100ml jar.

Recipe adapted from

Strawberry Jelly :

250gm Fresh Strawberry
150gm sugar
180ml water
1T lemon juice
1T gelatin powder

** Prepare the strawberry juice first in advance so that you can recycle back the pulp into the bavarian cream

1) Chop strawberry into quarter.
2) Place strawberry, sugar & water into saucepan, lightly press the strawberries  to release juice. Bring to boil.
3) strain the juice with a strainer , Don't press the fruits at this point.

** This following steps to be done ONLY when the bavarian Cream has set.

4) Bring the strained strawberry juice to boil, remove from fire.
5) Sprinkle in the gelatin powder & stir to melt it.
6) Add in the lemon juice. Wait for it to turn cool down and turn syrupy before adding into the set bavarian cream

Strawberry Bavarian Cream

150gm Fresh Strawberry + recycle pulp from strawberry jelly
2 yolks
70gm sugar
180ml milk
1T lemon juice
1-1/2 T gelatin powder
200gm whipped cream

1) Puree the strawberry and sprinkle in the gelatin powder. stir well.
2) Whip the yolks with sugar till fluffy.
3) Bring the milk to boil & pour in to the yolk mixture while stirring . Mix well.
4) Return the mixture to fire and cook at low fire , stirring constantly until your finger leaves a clear trail in sauce when drwan acrosss the back of the spoon.
5) Remove from fire and add in th starwberry puree.
6) Place over a bowl of ice water and stir occasionally to prevent the side from solidifying.
7) Meantime , whip the cream till soft peak.
8) When strawberry gelatin mixture has cooled & thickened, mix in the whipped cream.