Friday, September 15, 2023

Mille-feuille Shokupan (Danish loaf)


There are so many things that I want to do, but my list is too long, so some of them end up in the notebook.

Thursday, August 31, 2023

Strawberry yogurt cake


After my sister came back from shopping, I found boxes of strawberries in the fridge.

Friday, August 18, 2023

Raspberry Madeleines


 I have many kinds of madeleine pan right now, the lovely pattern makes me happy each time that I use them. 

Friday, August 11, 2023

Lemon poppy seed snack cake



But if you love lemon, you will be happy to have more recipes in your repertoire. 
I and my family love lemon flavor, esp. lemon cake, it goes so quick. And it's fun for me to make some adaptations to the recipe or try new recipes.  
And this time, our lemon cake is more delicious because it's packed with a load of lemon (zest and juice)! The cake is super soft as the acidity from the lemon juice cuts the gluten in the flour so you get melt in a mouth texture. For the frosting, the richness of cream chees and butter and the tanginess from lemon are the best combination (in my opinion, haha). Eating them together is very recommended, but if you want only the cake itself is very good too. ^^


*I use poppy seed in this recipe but you can omit it if you don't have it.


Lemon poppy seed snack cake
Makes 15x15 cm cake


Lemon cake
80 g ........................... Milk
25 g ........................... Lemon juice
95 g ........................... Cake flour
1/2 tsp ....................... Baking powder
1/4 tsp ....................... Baking soda
60 g ........................... Unsalted butter
1/2 tsp ....................... Vanilla extract
1/8 tsp ....................... Salt
90 g ........................... Granulated sugar
4 g ............................  lemon zest
1 ................................ Egg
3 g ............................ Poppy seeds

Cream cheese frosting
35 g ........................... Cream cheese
30 g ........................... Unsalted butter
60 g ........................... Icing sugar
15 g ........................... Lemon juice
................................... Pinch of salt
1 g ............................ Poppy seeds


Preheat the oven to 180℃.
Line a 15x15 cm pan with baking paper.


Mix the milk and lemon juice together and leave for 15 minutes.


Sift the cake flour, baking powder, and baking soda together. Set it aside.


Beat the butter with vanilla and salt until smooth.
Add the sugar gradually. Mix until fully combined.
Add the lemon zest and mix to combine.


Add the egg gradually and mix well after each addition.


The mixture will be smooth.


Pour half of the sifted flour mixture and poppy seeds into the bowl and mix to combine.


Pour the milk and lemon juice mixture into the bowl and mix to combine.


Put the rest of the flour mixture into the bowl and mix to combine.


Pour the batter into the prepared pan and smooth the top.
Tap lightly to remove large air bubbles.


Bake in the preheated oven at 180℃ for 25 minutes.
Leave in the pan for 10 minutes.


Remove the cake from the pan and let it cool completely on a wire rack.


Make the cream cheese frosting:
Put the cream cheese, butter, and salt into a bowl and beat until smooth.
Add the lemon juice and beat to combine.


Sift the icing sugar into the bowl, add the poppy seeds, and beat to combine.


Add the lemon zest.


Mix to combine.


Spread the frosting over the cake and enjoy!



Lemon poppy seed snack cake

 

Tuesday, July 25, 2023

Mini Chocolate cherry cake

 


After making a lot of caramel custard, one thing that I have to do is find the recipe that uses egg white.

Tuesday, July 18, 2023

Tuesday, July 4, 2023

Melted butter vanilla pound cake


 I really want to share this recipe with you. because it's easy and very delicious!

Thursday, June 29, 2023

Tuesday, June 20, 2023

Mini Strawberry Tarts




The weather was not well last week, I woke up having a headache almost every day - _-". And because of this reason, I didn't have much idea for baking too. 
Anyway, when I tried to think about something that will make me feel better, berries came to my mind. 
And this recipe began. 


Simple tart that is made from almond cream and fresh strawberries.
The small (6 cm.) tart pastry is filled with strawberry filling and almond cream, then topped with whipped cream and strawberries. I really love the size of this tart, it's cute and it's the right size for 1 person, well you may think that lining a small tart is hard but after 2-3 pieces it will be easier.
You can prepare the base by baking tart pastry and almond cream the day before and decorate it with cream and strawberries before serving. 


Mini Strawberry Tarts
Makes 12 (6 cm. tarts)


Tart pastry
120 g ........................ All-purpose flour
50 g .......................... Icing sugar
20 g .......................... Almond powder
1/8 tsp ...................... Salt
75 g ........................... Unsalted butter (Cut into 1.5 cm cubes)
15 g ........................... Eggs

Almond cream
60 g ....................... Unsalted butter (Room temperature)
1/2 tsp ................... Vanilla extract
1/8 tsp ................... Salt
60 g ....................... Granulated sugar
45 g ....................... Egg 
75 g ...................... Almond powder
14 g ...................... Cake flour

Strawberry filling
110 g ..................... Strawberry (hulled and cut before weighting)
10 g ....................... Granulated sugar
10 g ....................... Lemon juice

Whipped cream
150 g ........................ Whipping cream 
1/2 tsp ................... Vanilla extract
1 tsp ......................... Kirsch (optional)
15 g ..........................  Icing sugar

12-13 ........................ Fresh strawberries


Put the flour, icing sugar, salt, and almond powder into a bowl of the food processor and process to combine.

Put the butter into the bowl and process to combine. 


Pour the eggs into the bowl.

Process until the dough forms.


Remove the dough from the bowl.

Press the pastry dough with the palm of your hand.


Until the dough becomes smooth.


Roll out the dough between a sheet of baking paper to a thickness of 3 mm.


Refrigerate for 1 hour.


Beat the butter with vanilla and salt until smooth, add the granulated sugar, and beat to combine.


Put the egg into the bowl and beat until combined.
Sift the almond powder and cake flour into the bowl.


Mix to combine.


Put the almond cream into a piping and set aside.


Cut the pastry with an 8 cm. cutter.


Line the pastry into 12 of  6x2 cm tart rings.


Refrigerate for 30 minutes


Put the strawberry, sugar, and lemon juice into a bowl. Stir to combine.


Microwave at 600W for 4 minutes.
Stir and let it cool completely.

Before baking:
Preheat the oven to 180℃.


Divide the strawberry into the pastry.
Pipe the almond cream into the pastry.


Level the top.
Bake in the180℃  Preheated oven for 20-25 minutes.


Let it cool completely on a wire rack.


Whip the whipping cream, vanilla extract, icing sugar, and kirsch (if using)  together until soft peak forms.


Pipe the whipped cream over the tart.


Decorate with fresh strawberries.


 Mini Strawberry Tarts

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