CHEESECAKES

CHEESECAKES

500gm Cream Cheese

50gm Butter

50gm Castor Sugar

50gm Cake Flour

1no Egg

3nos Egg Yolks

150gm Yoghurt

¼ tsp Salt

3nos Egg Whites

70gm Castor Sugar

Preparation Method:

1.       Put cream cheese, sugar(50gm) and butter into the mixing bowl and cream till light.

2.       Fold in flour.

3.       Add egg and egg yolks slowly and cream till smooth.

4.       Stir in yoghurt and mix evenly.

5.       In separate bowl, pour the egg whites in the mixing bowl and beat till foamy.

6.       Add sugar(70gm) and salt into the egg whites and continues to whip till stiff.

7.       Pour the egg whites mixture in the cheese mixture and mix till well incorporated.

8.       Place one layer of sponge cake and pour the cheese batter in mould.

9.       Bake at 160 celcius in a water bath for 1 hour and 30 minutes.

CHOCOLATE TERRINE

CHOCOLATE TERRINE

Ingredients A

·         2 tsp gelatine

·         3 tbsp water

Ingredients B

·         400gm dark chocolate

·         400gm white chocolate

Ingredients C

·         4 egg yolks

Ingredients D

·         4 egg white

Ingredients E

·         400gm whipped cream (dairy)

METHOD

Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.

Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.

Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.

Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.

CHOCOLATE PRODUCT

CHOCOLATE PRODUCT

Ingredients

·         Dark chocolate

·         White chocolate

MELTS TEMPERATURES

Chocolate melts best at temperatures between 104 and 113 degrees F (40 and 50 degrees C). The process starts around the low 90 degrees F when the cocoa butter in it starts to he. One drop of water in the melted chocolate will cause it to seize

Method

1.       Use a printable guide inserted into a sheet protector or placed under semi-translucent parchment or wax paper to get started, if desired.

2.       Transfer the tempered chocolate to a squeeze bottle or small piping or ziptop bag with a small hole snipped in one corner. Hold bag about 1-inch above the sheet then gently squeeze, tracing the designers. Squeeze with even pressure but stop before you think you should as the chocolate will continue flowing.

3.       Fill any gaps with the tip of a toothpick. Allow the chocolate to set completely in the fridge, about 15 minutes, before carefully peeling and placing on your cupcakes.at.

VANILLA SPONGE CAKE & YAM SPONGE CAKE

VANILLA SPONGE CAKE & YAM SPONGE  CAKE

VANILLA SPONGE CAKE

INGREDIENTS

No.

Ingredient

Quantity / unit

• Flour 250 gm
• Castor Sugar 250 gm
• Baking Powder 1 tsp
• Eggs 8 nos
• Vanilla essence 1 tbsp
• Melted Butter 125 gm
• Water 100 ml
• Ovallatte 25 gm
• Salt  ¼ tsp

Method: 

1.       Sift flour, baking powder and salt.

2.       In the mixing bowl, mix well the sifted flour, ovallete  and sugar.

3.       Slowly pour in eggs and vanilla essence, then beat at medium speed until well-combined.

4.       Turn to high speed then por in water slowly and beat until the mixture fluffy.

5.       Lastly, slowly pour in the melted butter and mix well.

6.       Bake at 180’c for 30- 40 minutes. 

YAM SPONGE  CAKE

INGREDIENTS

No.	Ingredient	Quantity / unit
1.	Flour	250gm
2.	Castor sugar	250gm
3.	Baking powder	1tsp
4.	Eggs	8nos
5.	Yam  essence	1tbsp
6.	Melted butter	125gm
7.	Water	100ml
8.	Salt	¼ tsp
9.	Ovallette	25gm
10.	Coloring purple	1tbsp

Method:

1.       Sift flour, baking powder and salt.

2.       In the mixing bowl, mix well the sifted flour, ovallete  and sugar.

3.       Slowly pour in eggs and yam essence and color purple, then beat at medium speed until well-combined.

4.       Turn to high speed then por in water slowly and beat until the mixture fluffy.

5.       Lastly, slowly pour in the melted butter and mix well.

6.       Bake at 180’c for 30- 40 minutes.

AMERICAN CHOCOLATE CAKE AND FONDANT SOLUTION

AMERICAN CHOCOLATE CAKE AND FONDANT SOLUTION

AMERICAN CHOCOLATE CAKE

Ingredients

·         370gm castor sugar

·         250gm butter

·         4 nos eggs

·         1 tbsp vanilla essence

·         320gm cake flour

·         1 tsp baking powder

·         1 tsp baking soda

·         100gm cocoa powder

·         280gm hot water

Method

1.       Beat sugar and butter at medium speed until fluffy and smooth.

2.       Sift flour. Baking soda and baking powder together.

3.       Mix cocoa powder and hot water, strain and cool it.

4.       Add in eggs and continue mixing until well blended.

5.       Add in flour mixture alternately with cocoa mixture.

6.       Pour in a greased mould.

7.       Bake at 170c for 45 minutes.

FONDANT SOLUTION

Ingredients

·         60gm water

·         1 tbsp gelatin

·         1 tbsp glycerine

·         2 tbsp shortening

·         130gm liquid glucose

·         900gm icing sugar (shifted)

·         1 tbsp vanilin

Method

1.       Sprinkle gelatin over the water, leave until spongy.

2.       Using double boil method dissolves the gelatine mixture.

3.       Then, add in glucose, glycerine and shortening and let it well dissolved.

4.       In the mixer, put the icing sugar and vanillin, then slowly pour the warm mixture and slowly knead until the sugar form dough-like texture.

5.       Wrap in plastic and store in an airtight container in a cool and dry place.

6.       To use, roll out on a surface dusted with icing sugar or corn flour.