Thursday, September 29, 2011

How to make good Meringues?

How's your week so far?

The long weekend is coming up...What will you be doing? I'm sure it's something fun. I've got some tips to share with you if you're planning to bake - and you're using whipped egg whites (meringues).

 Pix by dustyburritos

There are so many goodies that are made out of Macarons, Meringues, Bombe Alaska, Pavlovas, Sponge, waffles, Mousse and so on.

So it is important that you know how to do so to avoid any pitfalls.
1) Ensure that your egg whites are at room temperature. The egg whites will not whip properly if it is COLD.
- If your egg whites are cold, just break the eggs into your whipping bowl and put it over a bain marie or warm bowl of water. The temperature of the egg whites should be the same temperature as your finger (where you will neither feel it's hot or cold when touched).

2) Make sure that the bowl and tools that you're using are CLEAN and is not contaminated by any GREASE.

3) Whip your egg whites only when you're about to use it. It shouldn't be whipped and left sitting on the counter.

4) Egg whites can be kept for a very long time, covered in the refrigerator.

5) Add a pinch of cream of tartar, it helps to strengthen it's structure.

6) Make sure that you add the sugar in only when it starts foaming. Gradually add in sugar and not all at once. It is important for the egg whites to have enough time to absorb all the sugar.

Have a good day! :) 

Saturday, September 24, 2011

Bake Off Day with Green Cilantro!

How it all started? Long story short....

Julie introduced us. Viv and I found out we were living close by and we both love baking. So we decided to set a time and day to have a bake off session!

Our theme was BANANAS! 

We started off with making pie crumbs out of Chocolate Ripple Cookies and butter. We took the short cut instead of making short pastry dough. 

Our version of Banoffee Pie!

We also used another ingredient...

 to make....Chocolate Peanut Butter Orange Pie

and ...what about Chocolate Banana with a layer of Peanut Butter?

And we were pretty adventurous! We made a Green Tea (Matcha) Japanese Cotton Cheesecake too!

It was such a fun time, that if we did not run out of time, Marshmallows and cookies were on our minds too! We looked through baking books, and just had crazee ideas on what should we make next!

We had such a great time, that we decided to meet up many more times! :)

Have a wonderful weekend! :)

Tuesday, September 13, 2011

Lesson 18: Gateau Fraisier

What's a Gateau Fraisier?
It's genoise sponge with strawberries and creme patissiere. Remember in Lesson 16, where we learnt about genoise and conventional sponge? This is exactly the same recipe.

Have you made Creme Patissiere before? It's custard!
When making creme patissiere, it is important to...
* make sure the eggs do not scramble, time to move that arm of yours, whisking continuously.
* to boil out the starch.
* remove it from the heat immediately once it's ready, do not leave it in the pan, otherwise it'll continue to cook.
* Pour it out onto a flat tray/dish to cool it down completely, glad wrap directly on the surface of the custard.

Creme Patissiere is also used in many desserts such as Mille Feuille (future lesson), custard tarts and so on.

Here's my Gateau Fraisier. It is a very traditional French dessert!

Next lesson on Tarte Bourdaloue Aux Poire, another classic French dessert! :)