Triple Chocolate Brownies cake 朱古力布朗尼



I put more flour to make a more cake-like texture this time. And I substitue chocolate chip with white chocolate chips.  Love it!


Serving: 12 Large Brownies

Ingredients

8 ounces dark chocolate
1 cup Butter
1 cup all-purpose flour (add 1/2 more if you want more cake like and less fudgey)
1/2 cup cocoa powder
1 teaspoon baking powder
pinch salt
4 eggs
2 cups brown sugar
1 tablespoon pure vanilla extract
1 cup chocolate chips ( I use white chocolate chips this time)

Instructions

 

Preheat your oven to 350°F (180°C).

To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a small pot of simmering water(Pic 1), stirring constantly. When the chocolate and butter have melted, whisk until smooth.(Pic 2)

While the chocolate mixture cools slightly, whisk together the flour, cocoa powder, baking powder and salt(Pic 3). Whisk Eggs, sugar and vanilla until well mixed(Pic 4). Add chocolate melts to eggs batter and mix thoroughly (Pic 5). Stir in the flour mixture and chocolate chips until incorporated (Pic 6-7).

Pour batter into a lightly oiled and floured 9- x 13-inch (3.5 L) pan (I use cocoa powder to dust to the pan)(Pic 8). Bake for exactly 25 minutes.

Recipe adapted from Chef Michael Smith Triple Chocolate Brownies.

Red Velvet cupcakes with dental fondant decorations紅絨小蛋糕

I receive a cupcake order from my friend and she wants me to make 24 fondant decorated cupcakes for her UBC dental students. She wants red velvet cake with dental theme decoratings. I found this recipe from Martha Stewart site. The outcome is: not red enough, lack of cocoa taste and a bit oily. But the taste is good and easy to make recipe. But I think I can put more cocoa to increase the taste!

Martha Stewart Cupcakes

• YieldMakes 24

Ingredients

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder ( can double it)
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil (can put less)
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color (double it to have more red appearance)
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting.

Cook's Note

Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

Boxed and ready for delivery!

Creamy Sweet Corn soup 香濃滑滑忌廉粟米湯

Birthday birthday birthday! My birthday is coming! I invited some friends over to have a birthday gathering dinner. Since it's my birthday celebration, I minimized my duty on cooking the dinner or making desserts. I only made this Creamy corn soup, mash potatoes and Caesar Salad. Heat up meat loaf, calamari, and spring roll. We ordered some sushi and my husband do some lamb chop, chicken steak and meat balls BBQ. At last my friends will buy me a birthday cake!! Actually they bought me 2 CAKES!!!!!
Thanks everyone! I feel blessed! Muah kiss kiss ~~

Ingredients:

• 1kg bag of  frozen whole kernel corn (reserve 1/2 cup corn for later use)
• 15 ounces bacon, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 5 cloves garlic, minced
• 5 cups chicken broth
• 5 cups Vegetable broth
• 1 cup whipping cream
• pinch of salt (adjusted to taste)
• 1/8 teaspoon white pepper
• 1 can of crabmeat and some tiger prawn for additional flavour

Directions:

1 Saute bacon in heavy large saucepan over medium heat until brown and crisp.

2 Using slotted spoon, transfer bacon to paper towels to drain.

3 Pour off all but 3 tablespoons bacon fat. In a 2 qt saucepan, cook the onion and garlic in hot cooking oil till onion is tender, not brown.

4 Carefully add chicken snd vegetable broth.

5 Bring to boiling; reduce heat. Add corns.

6 Simmer, uncovered for 10 minutes.

7 Stir in whipping cream, salt, and white pepper.

8 Simmer, uncovered, for 10 min.

9 Watch carefully because it may foam and rise in pan.

10 Remove from heat; cool slightly.

11 Pour the cooled mixture into a blender container.

12 Cover and blend until smooth. ( Then I use a sieve to sift the soup for creamy and smoother serving- that's optional)
13 Return to same sauce pan.

14 Keep warm.

15 Add the fresh or canned crab meat; Add the bacon ; Add prawn; Add corn (1/2 cup reserved previously) as many as you want accordingly to your favour.

 

 

Leftover Egg yolks: Baked Egg Custard Dessert

After I made the egg white cake for my friend's birthday. I had 9 egg yolks left. I decided to use the leftover yolks to make Egg Custard. This is my older's daughter and my favourite too! Egg custard is a bit different than creme brulee. It is just less cream than creme brulee and it serves without flaming extra sugar on top. This recipe is actually the recipe that I use for making portugese egg tart. I don't like pastry alot, but I love eating the egg custard instead.

Ingredients: Serves 6
Egg Yolks 9
Sugar 75g
Milk  270g
whipping cream 210g
Vanilla essence oil 6g

Directions:

1. preheated oven to 300F degrees 
2. Heat cream, milk and sugar in a sauce pan until it just heated up and all sugar dissolved (not boiled).
3. While waiting for the cream, whisk together egg yolks and vanilla essence oil.
4. When cream mixture is hot, pour it in the yolk mixture steadily while whisking continuously. Do not cook the yolk mixture.
5. Strain and transfer to ramekins.
6. Bake bain marie (pour hot water to cover half of the ramekinss) in preheated 300F degrees oven for approximately 30-35 minutes or until center is just wiggly.
7. Cool to room temperature then refrigerate for at least 2 hours.

Cake with buttercream flower decorations 牛油忌廉花裝飾

Noticed that tomorrow is one of our Mom's group member's birthday. I decided to make her a cake so that we can share, pray and EAT! The cake is black sesame egg white cake which I made that before. Here is the link to the recipe:

http://winniemsfong.blogspot.com/2012/08/black-sesame-egg-white-cake-with-black.html

This cake doesn't have a mousse layer. It only has a thin whipped cream layer. I want to serve a "not too sweet" cake. Therefore, cake itself reduced sugar and only use whipped cream as cake covered. Only the buttercream flower decoration is very sweet. I guess no one will eat it. It is solely for decoration purpose.

Not very good at autographing the cake. It looks like mis-spell the word birthday. But it is hard to write a lower case "r" there. Oops!