Omelette Rice (オムライス): Fried rice with omelette

 I love egg, actually I think it's one of the most delicious and amazing food on earth ^^.

How to temper the chocolate in microwave and How to make chocolate disk

How to Temper the chocolate in microwave:

Basic plain meringue : My white guilt!

Plain and simple, meringue is something that many people take for grated. Even I don't like too eat very sweet thing but meringue is my both love and hate. 

Basic Chocolate Chiffon Cake

Chiffon cake is one of easiest cake that you can make ^^. It's versatile, you can eat it on its own or use it instead of the basic sponge. This chiffon is very soft and moist, and has some texture. The preparation for the pan is the same as the sponge because you want the cake to cling to the pan while baking and cooling, to prevent the cake to shrink.

Basic Chocolate Sponge Cake

There are a lot of basic cake to choose from ^^, and I believe that the choice is for us. This one is my adaptation after making a lot of it, try it to see why I love this soft cake with lovely texture.

How to make the Italian Meringue

Home Made Chestnut Paste: Marrons Paste

It's not hard to make this simple ingredient by yourself, plus, you can control the sugar contain in the paste too ^^.

Soft Chocolate Sponge Cake

Another version from my beloved recipe ^^, after making the soft sponge cake I think about making it into chocolate version too.

 Soft Chocolate Sponge Cake

Make 23x23cm cake

2 ...................................... Eggs

50g ................................. Sugar

30g ................................. Cake flour

7g ……………………………… Cocoa powder

......................................... A pinch of salt

20ml ............................... Whipping cream (warm)

Preheat the oven to 180°C. 

Line 23m x23cm pan with baking paper.

Sift the flour, cocoa powder and salt together, set aside.

Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage). 

Take 1/4 cup of batter and mix with the warm whipping cream, fold to combine.

Sprinkle the flour mixture over the egg batter and fold to combine.

Pour the whipping cream batter back, and fold to combine.

The batter will be smooth and thick.

Bake for 10-12 minutes until spring back when press lightly.

Soft Sponge Cake

Very soft sponge cake ^^, my friend really love this recipe and I thank her for persuading me many times until I want to try the recipe too.

Great recipe for anyone who love Japanese style cake because it's so softttttttttt!!!

Home Made Pistachio Paste

When I started to bake I got this problem "Where on earth that I can buy find this, that, those? (a lot of things in baking world that no one will know if they don't bake, ^^"). I wondered and upset, there are many thing that I wanted to make and try but I couldn't find the right ingredients

Italian Meringue Buttercream

Italian Meringue Buttercream

75 g	Egg Whites
140 g	Sugar
1/8 cup	Water
225 g	Unsalted butter

To make the sugar syrup, place the candy thermometer in the saucepan and heat the water and 120 g of sugar over medium-high heat. Partially cover with a lid to capture the evaporating water this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.

With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, with the mixer still running slowly pour the remaining sugar into the meringue.

Raise the heat under the sugar syrup to bring the syrup to 245°F, if it is not there already. When the syrup is at 245°F, remove the thermometer and slowly pour the syrup into the meringue.

After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.

Swiss Meringue Buttercream

Many people ask me about the Swiss meringue buttercream ^^, so this is the one.
The difference between the Italian meringue is how you cook the egg white with the sugar, for this one you will stir them together over the simmering water until the sugar melt.

Swiss Meringue Buttercream
200g ............................... Unsalted butter
50g .................................. Shortening
200g ................................ Sugar 
100g ................................ Egg whites
26g .................................. Corn syrup
......................................... A dash of salt
1tsp ............................. Vanilla extract

1.Stir the egg whites, sugar, and corn syrup in a bowl set over simmering water, until the instant read thermometer register 45°C  or about 3-4 minutes (you will see that most of the sugar melted).

Take out of the pan and whip with the hand mixer at high speed for 10 minutes or until the meringue is very thick and glossy.

 2.Beat the butter and shortening together until soft, add salt and 1/5 of butter into the meringue, beat to combine.

 3.Slowly add the rest of the butter (little by little), beat until fully combine, add the vanilla beat to combine.

French Buttercream

Crème au beurre or French Buttercream

60g ................................ Granulated sugar

30g ................................ Water

2 ..................................... Egg yolks

125g ............................... Unsalted butter

......................................... A dash of salt

 1. In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg yolks.

 2. The syrup is ready when it reaches 117°C; pour it over the egg yolks  and continue whisking until cold.
Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.

"inverse puff pastry", or "Pâte feuilletée inversée": Sounds scary to make but worth give it a try!

I heard about this kind of puff pastry a long long time ago, and I always wonder, how can someone make pâte feuilletée with the butter on the outside, I believed that it should be hard to make.

How to make Fondant Rose

Fondant rose is very easy to make, and can be used in many occasion, ^^. You can use marzipan or molding chocolate too.

Macerated Dried Fruit Mix

For the dried fruits you can use4 pounds of your favorite dried fruits, anything that you like, but don't forget to cut them into the same size. And for the fruits I let it stand for 1 week before using it 

Home Made Marzipan

Home Made Marzipan

Make about 900g

1 ..................................... recipe of Home Made Almond Paste

450g .............................. Icing sugar

60g ................................ Corn syrup

 Put the Home Made Almond Paste and icing sugar into a food processor or using a stand mixer with paddle attachment, mix until combine.
Pour the corn syrup into the mixture and mix until combine, if using food processor, take the moisten paste out of the bowl and knead until smooth.
Warp the Marzipan with double layer of plastic warp, keep it in a cool place.

Home Made Almond Paste

Home made almond paste

Make about 400g 

150g ............................ Almond meal (or almond powder)

100-150ml ................. Simple syrup

150g ............................ Icing sugar

 Put almond meal and icing sugar in a bowl of food processor, and process until the mixture is powdery.
Pour enough syrup to make a soft but not watery paste, the amount of the syrup that you need will depend on the moisture of your almond meal.

Basic: Yellow Sponge Cake

I got this recipe from ........................

It can be used in many kind of recipe, instead of plain sponge cake or as a light butter cake. For the fat part, if you want the cake to be softer use all oil instead half oil half butter. 

I adapt the recipe to be smaller, so you don't have to worried about the leftover (but it's delicious, I know that you don't mind to eat its crumbs ^^).

Yellow sponge cake

40g .................................. Cake flour

30g .................................. Cornstarch

2 ...................................... Large eggs

2 ...................................... Egg yolks

65g .................................. Sugar

½tsp ................................. Coarse salt

½tbsp ............................... Vanilla extract

¼cup ................................. Vegetable oil

¼cup ................................. Melted butter (warm)

Preheat the oven to 375°F or 190°C.

Sift the flour and Cornstarch together, set aside.

Line 25x25cm baking pan with baking paper.

Mix melted butter with vegetable oil.

Beat the eggs, egg yolks, sugar and salt until very thick and pale (thick ribbon).

Add the vanilla and beat to combine.

Pour the sifted flour into the egg mixture, fold to combine.

Pour the melted butter mixture (drizzling, if possible) into the batter and fold to combine.

Pour the mixture into prepared pan.

Bake for 18 minutes or until golden and spring when touch lightly.

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

Basic: Yellow Sponge Cake

Simple syrup

100g ................................. Water

100g ................................. Sugar
1/4tsp .............................. Corn syrup (Optional, it will prevent the sugar to crystallize, 
......................................... but if you don't keep the syrup too long you don't need it) 

Put the water, corn syrup and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.

Keep it in a bottle in the fridge, easy to use every times you need.

When using mix it with liqueur of your choice.