Christmas Fruit Cake anyone?! :)

2 more days to Christmas! Festive season is always here during Christmas. How you guys are celebrating Christmas eve? Any plans?

The pictures look nice huh! So yummy-licious!

Mincemeat or fruit mix, sans suet
{made from 1 kg of fruit/nut/peel combination}
300gms raisins, chopped if desired
200 currants
200gms black grapes, chopped
100gms crystallized ginger & orange peel, chopped
100gms almonds, chopped
50gm dried apricots, chopped
50gms candied cherries, chopped
1/4 cup Cherry liquor/brandy
1/2 cup rum {or brandy}
3/4 cup fresh orange juice {from 3 keenus/oranges}
Juice of 1/2 lemon {or 4 limes}
Zest of 2 keenus/oranges
4 tbsp garam masala

Method:
Mix all of the above nicely and soak overnight in a cool place, or for 3-4 days. The longer you soak the fruit, the more mature the flavour. {You can substitute the alcohol with an equal amount of orange juice too}

Garam Masala Fruit Cake
1 kg mixed fruit,nuts,peel mincemeat {mincemeat recipe above}
3 cups plain flour
300gms unsalted butter, room temperature
1 1/4 cup sugar
5 eggs
3/4 cup caramel syrup {Made with 1 cup of sugar caramelised. Add some water and heat gently to liquefy. Measure and top up with water to make 3/4 cup liquid. Cool}
1 1/2 tbsp instant coffee
2 tsp baking powder
1/2 tsp salt {skip if using salted butter}
2 tsp pure vanilla extract

Method:
Toss the soaked mixed fruit in the 3 cups flour well in a large bowl {I used a huge wok} so that the fruit is completely coated. Reserve.
Stir coffee into caramel syrup. Reserve.
Beat the butter and sugar till fluffy, 2 minutes, add the eggs and beat well again.
Now add the caramel syrup and vanilla extract and beat again for a minute till well incorporated. The mixture may appear curdled but that’s fine. Add baking powder and whisk again.
Turn this batter out over the mincemeat and stir well with spatula to blend uniformly.
Turn into lined loaf pans/baking tins and bake at 140C until the top appears done when you touch it, about 1 hour for the loaf pans, and almost 2-2 1/4 hours for my 15 X 11 tin.
Cool in tin, turn out and wrap in cling-film when cold. Allow to stand and mature in a cool dark place for a day or two, at least overnight. The longer it stands the better the flavours, but we never get that far in my fruit-cake loving household.

Note: You can poke holes on top and pour over some more rum/brandy if you like. In this case, first wrap it in cheesecloth, and then in clingwrap and store in a cool pace.

♥ Thank you for stopping by ♥

 

Christmas arriving! Hereby wish everyone will have a great day on the day itself and spend the time with those you love! :)

1100am.

Festive season!

Chrisss!

師傅駕到

Oh no...this video are awesome....so just share with you all....^^
especially is the ice-cream...it is so great.

Keith,

0819pm.

Birthday cake.

 Chocolate Cream Cake

Cake ingredients:
 Chocolate genoise ( sponge ):

• 7 Eggs 
• 150g caster sugar
• 120g plain flour
• 30g cocoa powder
• 20g cornstarch ( corn flour )
• 80g melted butter

Genoise ( sponge ) :

• 7 Eggs 
• 150g caster sugar
• 150g plain flour
• 20g cornstarch ( corn flour )
• 80g melted butter

Chocolate Cream :

• 200g Chocolate ( Broken into pieces )
• 1 tbsp ( 15 ml ) unsalted butter.
• 150g fresh cream ( whipped )
• 1 tbsp (15 ml ) creme de cacao

Method :

1. To make sponge cake, whisk egg and sugar until fluffy. 
2. Fold in all dry ingredients ( sifted ).
3. Add melted butter, mix well.
4. Pour batter into a lined cake tin. Bake in preheated oven at 180 'c ~ 200 'c  for 20~25 minutes.
5. Remove from oven and cool completely. Split into 3 layers.
6. To make the chocolate cream, melt chocolate and unsalted butter.
7. Fold in whipping cream and creme de cacao.
8. Spread chocolate cream onto sponge cake. Sandwich with another sponge cake until finish.
9. Coat cake with chocolate cream thinly.Decorate the cake with your idea.

Chocolate Cream cake ( sponge )

Chocolate Cream cake ( chocolate sponge )

Delicious!

Keith ^^

Caramel Filled Chocolate Cookies.

Chocolate White Chocolate Chunk Cookies
Ina Garten
Makes 40 to 48 cookies

Ingredients
1/2 pound (1 cup/2 sticks) unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature (I used large eggs)
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped (I used white chocolate chips)
40-48 caramilk squares/rolos

irections
Preheat the oven to 350 degrees F. (I baked at 335 F)
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Sift together the flour, cocoa, baking soda, and salt and add to the butter mixture with the mixer on low speed until just combined.

Cover and place bowl into the refrigerator to chill for at least 2 hours. (you need to chill or else it's too sticky)

Use a small cookie scoop (I use the Oxo brand, 2 tsp capacity) and unscoop it onto your hand. Flatten into a circle and place chocolate in the middle. Add another 1/2 a scoop to cover the top and seal the cracks.

Bake for 12 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Fill your stomach with this! :)

Till another post,

Off to class,

Chris!



Monday blueee!

Happy Monday everyone!

Ice cream day! x)

Brown Sugar Vanilla Ice Cream

2 cups heavy cream
1 cup skim milk
1/2 cup firmly packed golden or light brown sugar
1/8 teaspoon salt
1/4 cup dry skim milk powder
5 large egg yolks
1/2 vanilla bean bean, split and scraped, reserving seeds and pod
1/2 teaspoon pure vanilla extract

Prepare a bain-marie by gathering a large pot and a heat-proof bowl. Fill the pot with several inches of water, taking care that the water level isn't so high that it touches the bottom of the bow. While the water is heating, combine all of the ingredients in your heat proof bowl. Whisk together the ingredients until completely combined.

Place the bowl over the pot of water and reduce heat to a simmer. Cook the mixture, stirring constantly until the custard reaches 180-185°F or is thick enough to coat the back of a spoon.

Strain the mixture through a fine mesh sieve into a bowl, removing the vanilla bean and any undesirable egg bits. Place the mixture into an ice bath to cool and then refrigerate, covered, until very cold (at least 4 hours or overnight).

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.

Transfer the soft, fresh churned ice cream to a container and freeze.
After four hours, or an overnight in the freezer, the ice cream will be firm enough to scoop and serve.

Who's gonna make that for me?! xD

Chrisssssssssssss.

Brown butter pumpkin cupcakes.

Brown Butter Pumpkin Cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.

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. Frost with Cinnamon Cream Cheese Frosting. Makes 15 cupcakes.

Cinnamon Cream Cheese Frosting

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then cinnamon and vanilla; mix until smooth. 

 This is damn nice! Everyone should get a try for this! :)

Yummylicious!

Chris.

What a better way to say "I Love You"!

Chocolate Lovers Cupcakes!

Chocolate Cupcakes

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (dust these in flour to keep them from sinking to the bottom of the cupcake)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into 24 lined muffin cups.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Chocolate Buttercream Frosting

1/2 cup butter, softened
3 1/2 cups confectioner's sugar
6 tablespoons cocoa powder
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
4 -6 tablespoons milk

Cream the butter on medium speed until it is very light in texture. Add the confectioner's sugar, cocoa powder, melted chocolate, and vanilla extract and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium, with the mixer running, add the milk one tablespoon at a time until you reach the desired consistency.


Chocolate Hearts

1/4 cup white chocolate, melted
1/2 cup semisweet or milk chocolate, melted

Transfer your melted chocolate into a plastic sandwich bag; cut the tip of the corner of the bag. Pipe your chocolate into the shape of a heart (or any other shape) onto wax paper, let harden completely before transferring to cupcakes. 

Everything looks yummy licious! 

Have a good try!

Signing off,

Chris!

Vanilla Cupcakes with Raspberry Cream Cheese Frosting.

24 cupcakes

Ingredients:
1 1/2 stick (12 tbsp) unsalted butter
1 3/4 cup sugar (I used 1 1/2 cup sugar)
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cup milk

Directions:
1. Preheat over to 350 degrees (Amy uses 375, but I think that's too high).
2. In a bowl, whisk flour, baking powder, salt together
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, one at a time making sure it's well incorporated
5. Beat in vanilla
6. Add flour mixture in 3 batches, alternating with milk. Do not overbeat.
7. Divide batter evenly. Bake for 16 to 20 minutes and toothpick inserted into center comes out with a few moist crumbs attached.
9. Cool on wire rack for 5-10 minutes then transfer cupcakes to cool completely

Raspberry Cream Cheese Frosting

1 stick butter, room temperature
1 block (8oz) cream cheese, room temperature
1 1/3 cup powdered sugar
1/4 cup raspberry jam

Beat butter on medium-low speed until smooth and creamy
Add cream cheese and beat on medium-low speed until smooth and creamy (30 seconds-1 minute)
Sift powdered sugar over creamed mixture and beat on medium low until the sugar is all incorporated
Add jam and continue beating.
Make sure you don't overbeat or else the frosting will become soupy.

The frosting looks yummylicious! :)

Signing off,

Chris!

Vanilla cupcakes!

I found this particular very interesting-looking-yummy-licious cupcakes recipe! Just wanna share it out with you guys!

The recipe:

Makes about 30 cupcakes.
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar (I used 1.5 cups)
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk (I added 2 extra tablespoons of milk because some said these cupcakes were dry)
1 teaspoon pure vanilla extract 

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. 

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 15 minutes (17 to 20 minutes. )

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature. 

Wow wow!

Doesn't it looks delicious!!

 0807pm.

Thats all for now!

Chris signing off.

White chocolate cheesecake

Base

200g tennis biscuits, crumbed
125g butter, melted

Filling

500g white cooking chocolate
250ml cream
250g cream cheese
250g mascarpone cheese

Base

1. Mix together the crumbed biscuits and melted butter. Press the biscuits melted butter mixture into the base of a 28cm spring form tin. Place in the fridge and allow to chill.

Filling

1.    Place the chocolate and cream in a bowl and then melt the chocolate by either placing the bowl on top of hot water, or in the microwave at 30 second intervals on full power, stirring between intervals (do not allow the mixture to come to the boil).
2.   Once the chocolate has melted, allow the mixture to cool slightly and then whisk in the cream cheese, mascarpone and lemon, if using, until smooth and well blended.
3.   Pour the mixture over the biscuit base and place back in the fridge to set overnight.

Serve
  Serve each slice of cake, drizzled with berry coulis or passion fruit pulp.

1950pm.

Sign off, 

Xiaoyee^^

Lemon Chocolate Cheese Cake

Cheesecake Filling:

A 600g cream cheese, 50g unsalted butter, 100g mascarpone cheese, 175g sugar, 2 lemon juice 

B 4 eggs, 200g whipped cream, 75g sour cream, 15g vanilla essence

C 30g corn flour

D 275g melted chocolate, 25g cocoa powder, 25g melted unsalted butter

E 200g melted white chocolate

F chocolate ganeche



Method :

1. Whisk A until smooth. Mix B and add it into A mixture gradually.
2. Add in C and mix until well combined. Divide the mixture into 2 portion.
3. Mix D. Add it into 1st portion of mixture, mix well.Mix 2nd portion with E.
4. Prepare cheesecake base tin and pour in chocolate mixture. Keep it into freezer until harder before spreading gently the white chocolate mixture into it.
5. Bake with water bath at 18 degree Celcius for 20 minutes. Turn to 150 degree Celcius and bake for another 50 minutes.
6. let it cool completely. Keep into freezer for overnight.
7. Remove the tin and spread chocolate ganache on top before serving.

P/S: 

Pictures taken from Google image.

1927 pm.
Sign off,
Xiaoyee^^.

Finally!

Finally get to upload this video. Was having some difficulties while uploading this one.
Although it was not as good as the others but it was the best.
Enjoy guys!

Till then.

1202pm.

Sign off, 

Chris.

New beginning!

This is the new beginning for Xiao Yee's Patisserie. Even though this has not been officially founded but Im sure in the future this patisserie will sure become true! Many effort has been make for everyone to get some real cool recipe through this blog. And there will be frequent update for recipes of various field from cakes to cookies and even pastry.

As a new establish blogger for pastry hereby needed a lot of support from you people out there. If you're reading this please click on "follow this blog" so that we will notice about your existence here! We might drop you a message as well maybe for some special stuff! (Who knows what will come out from our mind!)

If you have any suggestion to help us improve our recipes or even this blog just feel free to drop us a mail at either keichris.fish@gmail.com or chriskaryee@gmail.com. We surely appreciate your suggestion! =)

For your information we will have to bloggers that runs this blog. First was basically myself, Chris. And another one was the owner of this blog, Keith herself! Well, Keith is a student of Malaysia Institute of Bakery. A batch from BST 17. And me myself was a student as well but with a course of nothing near to bakery stuff. Lol. Well, I guess that was not important. xD

This blog will have features of cakes, cookies, breads, pastry or more! Remember feel free to drop us some comment ya!

Till then. See ya!
The next post will be featured on a video made by Keith as a assignment given by her lecturer.
Stay tuned!

1053pm.

Sign off,

Chris.