Ganache (Topping)
80 gm IDEAL milk (I’ve tried other brands but this tastes the best kot)
250 gm cooking chocolate (chopped) (KC)
50 gm butter
1. Warm the milk in a pot and turn off the stove just before the milk is about to boil. You can see tiny bubble at the edge, that shows that it's warm enough.
2. Add the chopped cooking chocolate and butter. Stir until the chocolate and butter melt. Turn off the stove. Don't wait until everything is melt to turn off, you'll burn the choc.
3. Wait until both cake and the topping are cool before spreading the topping on the cake. (it’ll really be messy if you don’t)
* If you are not used to topping the cake, just put the cake on a wired rack (on a plate) and pour the ganache. Transfer the cake on a cake board using a spatula. (really good for amateurs).
* jangan risau kalau kek tu comot, boleh hias dengan garfu, corakkan bersilang, jangan cakar kek dengan garfu tau, lembut je sentuh topping. Karang nampak pulak kek tu…
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*Resepi ni kalau pakai chocolate brand KC, kalau chocolate yang mahal, kena kurangkan susu, takut tak boleh nak “spread” atas kek.
*Ganache ni, memang nampak cair bila panas, tapi kena tunggu betul-betul sejuk, baru cantik. Selalu nina masak pakai kuali je, tapi terus masuk dalam Tupperware bertutup, tahan 2-3 hari, lembut dan cantik. Kalau dibiarkan di luar dalam kuali, ganache akan keras, mungkin sebab kuali tu sejuk.
Lebihan ganache boleh dimakan dengan roti, pisang, lagi sedap kalau dimakan dengan biskut digestive. Naufal kata “Ibu ni pandai la masak yang sedap-sedap” bila dia makan digestive dengan ganache. He he…
Sunday, April 20, 2008
Friday, April 18, 2008
Simple Cake Baking Tips
Baking is easy if you know the short cuts. I learnt the hard way and there's no such thing as common sense when it comes to new recipes. Try these cake baking tips. They work wonders!
1. Do buy proper equipment as encouragement.
2. If you don't have a digital scale, just buy a metric cup.
I insisted on buying a digital scale that costed me RM150 for 1kg. Now, the scales are much cheaper. I bought my second one for RM69 at e-bay and weighs 5kg. One of my major encouragement is the digital scale. It makes my life easier and if you have a very good recipe, it'll turn out great! Just get one with 5kg scale and can weigh both gram and ounce. My traditional sampret cookies is learnt from my mother in law, i make sure i use metric cups, so the taste remains the same everytime i bake.
3. Weigh and sift your ingredients in advance and seal them in plastic bags.
Don't forget to label them, though! You don't want to make tarts with sponge cake recipe!
4. Always preheat your oven with the correct temperature.
5. Never trust the time given by the recipe book.
6. Use greese paper to line your pans.
7. Never open the oven within the first 40 - 50 minutes!
1. Do buy proper equipment as encouragement.
I heard a lot of husbands complaining that the wifes never really bake. The truth is, they need encouragement, not complaints! My husband bought me a very small oven and he knew that i had never baked anything in my life. He trusted me and believe that i'm gonna a great cook. It started with a RM99 Pensonic oven, a handmixer (gicen by friends for my wedding), a digital scale and a pan. The rest is history!
2. If you don't have a digital scale, just buy a metric cup.
I insisted on buying a digital scale that costed me RM150 for 1kg. Now, the scales are much cheaper. I bought my second one for RM69 at e-bay and weighs 5kg. One of my major encouragement is the digital scale. It makes my life easier and if you have a very good recipe, it'll turn out great! Just get one with 5kg scale and can weigh both gram and ounce. My traditional sampret cookies is learnt from my mother in law, i make sure i use metric cups, so the taste remains the same everytime i bake.
3. Weigh and sift your ingredients in advance and seal them in plastic bags.
Don't forget to label them, though! You don't want to make tarts with sponge cake recipe!
4. Always preheat your oven with the correct temperature.
If the oven is not hot enough, your cake will not rise but if it's too hot, your cake is forced to rise and crack in the middle. Don't just assume the temperature because the temperature changes with different recipes. Cheese cake uses 160C while choc cake uses 180C. Carrot cake, on the other hand, uses 150c only.
5. Never trust the time given by the recipe book.
When baking with my best friend, she didn't realise that her cake burnt right under her nose, The recipe says 1 1/2 hours. The reason is simple. Your ovens differ. When my friends ask me about the time, i told them to remember, smaller oven is hotter because there's no space for air to circulate. My cakes is baked 40 minutes in my small oven and cracks in the middle, but with my bigger oven it takes 1 hour 10 minutes. Just get to know your oven! You'll be an expert in no time!
6. Use greese paper to line your pans.
Using greese paper at the bottom of your pan will difinitely give a very smooth top (your cake will be upside down). Just peel carefully when the cake is already cool and i mean peel literally
7. Never open the oven within the first 40 - 50 minutes!
While admiring your cake, please remember that opening your oven will let cold air in, the pressure will cause your cake to fall. (And your confidence fall with the cake too. hu hu)
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