Basic Waffles Recipe

To make an amazing waffle dessert, try drizzling the waffles with fresh berries.

Yield: Makes 10 to 15 waffles

Ingredients:
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Directions
Preheat waffle iron.
Beat eggs in large bowl with hand beater until fluffy.
Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray.
Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Stabilized Whipped Cream

Ingredients:

2 teaspoons gelatin
4 teaspoons cold water
1 cup (240ml) heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Method:

1. Combine gelatin and cold water. Place over hot water bowl, stirring constantly, just until the gelatin dissolves.
2. Whip the cream, and add confectioner's sugar.
3. Add gelatin mixture and vanilla extract.
4. Continue whipping until the gelatin is incorporated.

Lovely firm texture and beautifully spreadable. Can put in piping bag for decorating!

Chiffon cake

Pan measures 8-inch diameter and 5-inch deep

Egg 1 pcs
Oil 10g
Milk 20g
Cake Flour 30g
Sugar 30g
A pinch of salt

For 5 eggs recipe:

Egg yolks 5 pcs
Oil 50g
Milk 100g
Cake flour 150g
Sugar 50g
A pinch of salt

Egg white 5 pcs
Sugar 100g


Preheat oven at 160 degree
Separate egg white and yolks

Mix 1/3 sugar with egg yolks
Add oil, milk and salt to the yolk mixture

Sift in cake flour
Mix until batter can draw

Whisk egg white with 2/3 sugar until peak form
Add 1/3 egg white mixture to yolk mixture, stir well
Add all egg white mixture and mix well.

Bake in oven at 160 degree for 10-15 mins
After baking, put to cake to cooling rack upside down

Strawberry Mousse Cake

8" round strawberry mousse cake


Mousse:
12g unflavored gelatin + 50g cool water
200g whipped cream
40g sugar
150g fresh strawberries puree
50g milk

1. Sprinkle the gelatin powder over the 50g cool water and let sit for 5 minutes.

2. Using an electric mixer, whip 200g whipped cream and 40g powdered sugar. Beat on medium-high speed until medium peaks form.

3. Using a large rubber spatula, gently fold the strawberries purée and milk into the mixture.

4. Stir the gelatin mixture into the cream and strawberries mixture.

5. Pour the mousse mixture on top of cooled sponge cake.

Refrigerate for 1 hour.

After 1 hour, prepare the jelly.

Jelly:

45g Strawberry flavor jelly powder
1 tsp gelatin
180g water

1. Mix water with Strawberry flavor jelly powder and gelatin powder

2. Add a few slices of strawberries on top of the mosse

3. Pour in jelly mixture.

4. Keep in refrigerator for several hours, or even over night (cover with plastic wrap)

If it's difficult to remove the ring, use hot towels to surround the mousse ring to soften the mousse till it can be easily removed from cake.

Red Bean Paste

Ingredients:
 
1 cup (180 grams) red beans
1 cup granulated sugar
pinch of salt

Instructions:

To Prepare the red beans:
Wash the red beans and place in a large pot filled with water. Bring to a boil over high heat, drain, and discard the water.

Add about 3 cups of water to a pot containing the par-boiled red beans. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and simmer the red beans until soft, approximately 45 minutes to 1 1/4 hours. The water should be almost completely absorbed by the time the beans are done. Add water as needed while simmering to prevent the beans from scorching.

Add the sugar, stirring gently until the red bean paste is heated through and glossy. Season with a pinch of salt and mix well. The paste should be thick with some whole and half-crushed red beans.

Matcha and Red Bean Cake Roll

Matcha and Red Bean Cake Roll

For the cake:


- Egg 2 pcs
- Olive oil 20g
- Milk 40g
- Cake Flour 60g
- Sugar 60g
- A pinch of salt

- 1 tablespoon matcha (finely powdered green tea)

For the filling:
- 280 grams sweetened red bean paste (see Red bean paste instructions)
- 80 grams whipped cream

For the topping: (optional)
- confectioner's sugar
- matcha (green tea powder)

Prepare the cake. Preheat the oven to 200°C (400°F) and line a 35-by-25-cm pan with parchment paper

In a medium mixing bowl, combine the egg yolks with 1/3 sugar.
In another bowl, sift together the flour and matcha. Stir the flour mixture into the egg yolk mixture until just blended, without overmixing.

Place the egg whites, 2/3 sugar and the pinch of salt in a clean, grease-free mixing bowl, and whisk until stiff. Stir one third of the egg whites into the batter, then fold in the rest with a spatula, lifting the mixture to keep as much air as possible in the egg whites.

Pour the batter onto the prepared pan or sheet, making sure it reaches the corners, and smooth out the surface gently with the spatula. Bake for 6 to 8 minutes, keeping a close eye on it, until just set.

While the cake is baking, prepare the filling: combine the red bean paste and whipped cream in a bowl, and stir well. Set aside.

Once the cake is baked, you have to work quickly while the cake is still warm, otherwise it will be too stiff to roll. Slide the parchment paper and cake on a cold baking sheet or a tray. Using a sharp knife, trim the edges of the cake if necessary to get a neat rectangle, or if the edges have gotten a bit crisp in the oven.

Cover with a clean dishtowel (or a fresh sheet of parchment paper, which you can reuse several times) and flip cautiously onto your work surface, so that one of the short edges is close to you. Remove the cold baking sheet or tray and carefully peel off the sheet of parchment paper on which the cake baked. The cake will now be upside-down, the spongiest side facing the ceiling.

Spread the filling onto the cake, leaving a margin all around. Roll the cake tightly onto itself, starting from the edge closest to you. It will feel a little awkward at first -- you can use the dishtowel to help your grip -- but will get easier after the first few inches. Wrap the rolled cake tightly in the dishtowel and place it seam side down in the fridge to set for a few hours or overnight.

Just before serving, slice off the ends of the roll -- at an angle if you like -- for a neater look, place the cake on a serving dish, and dust with confectioner's sugar and/or a little matcha powder. Serve on its own, or with a dollop of yogurt. The leftovers will keep for a few days, well wrapped in the fridge.

Blueberry Mousse Cake

Adapted from: http://www.wildblueberries.com/recipes/cassis.php

Ingredients

• 2 eggs
• 1/2 cup sugar
• 2-3 tablespoons hot water
• 1/2 cup flour
• 1/3 cup cornstarch
• 1 teaspoon baking powder
• 4 cups frozen Wild Blueberries, thawed
• 3 envelopes unflavored gelatin
• 6 tablespoons crème de cassis (blackcurrant liqueur)
• 2 cups heavy cream
• 1/3 cup sugar
• Zest of 1/2 lemon
• 8 vanilla meringue cookies
• materials: 10” springform pan
• materials: parchment paper

Preparation

Preheat oven to 325°F. Separate eggs. Beat egg whites with a third of the sugar until stiff. Beat egg yolks with remaining sugar and water until creamy. Combine egg mixtures. Mix flour with cornstarch and baking powder and sift into the egg mousse; stir in with whisk. Cover base of springform pan with parchment paper. Pour in mixture and smooth it out. Bake for approx. 15 to 18 minutes. Remove from oven and let cool.
Sprinkle gelatin packets over 1/2 cup of water in small saucepan; let stand 1 min. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly; set aside.
Purée 2 1/2 cups of Wild Blueberries. Add 1/2 cup of purée to slightly cooled gelatin mixture and combine throughly. Add cassis and remaining purée to gelatin mixture. Refrigerate until it begins to set. Whip cream in medium bowl and gradually add sugar; beat until stiff peaks form. Fold blueberry gelatin mixture into whipped cream and then add the rest of the Wild Blueberries.
Run a knife around the edge of the cake base layer, but do not take off springform ring. Top the cake layer with the blueberry-cream layer, spreading evenly. Refrigerate the cake for 3-4 hours.
Carefully loosen the cake from the springform pan with a hot, wet knife. Remove the pan ring and transfer the cake to a cake plate. Crumble the meringue cookies and sprinkle them over the top before serving. Preparation Time: Approximately 40 minutes, plus thaw and cooling time. Serves 12.