Hopiang Baboy

HI guys today I will be sharing a recipe that has been requested for so long so here you go, 

Ingridients
1/2 tsp of salt
1 cup of finely chopped white onions
1 1/2 cup sugar
1/2 cup milk plus 1 tbs extra (you may add a little bit more if you find your dough is dry)
1/2 cup oil
2 1/2 cup of flour 

For the dough you can find the recipe and instruction on this link

 https://www.youtube.com/watch?v=lhOJ1...



Saute onion in oil for about 6-10 minutes.
Add sugar cook for a little bit  then add flour, mix until everything is well combined let the flour cook for a little bit add the salt aswell.
Then finally add the milk if you find the dough is dry for your liking add 1 tbsp of milk at a time until your happy with the texture.

For the Dough

Dough 1
2 cups all purpose flour
1/2 cup water
1/2 cup vegetable oil
1/2 tsp of salt

Dough 2
1 1/2 cups all purpose flour
1/2 cup sugar
3/4 cups vegetable shortening or lard

Combine all the ingridients for dough 1.

Combine all the ingridients for dough 2

To assemble :

Flatten dough 1,  sprinkle and spread dough 2 on top of dough 1 making sure that it spreads all over dough 1.
Form the dough into a roll.
Place in the fridge for about 30 minutes
After 30 minutes cut the dough into 40g portions.
 Flaten the 40 g of dough then place about 1 tablespoon of the hopia filling
Gather the edges towards the center and completly seal the dough
 Form the dough into a round shape , flatten then fold in half.
Place the prepared hopia on a cookie pan lined with parchment paper and brush it with eggwash Optional( sprinkle with sesame seeds).
Bake in a preheated oven at 180 deg C for about 15-20 minutes or until golden brown.

Marble Chiffon Cake

HI guys this is my version of Marble Chiffon Cake

8 egg yolks
1/2 cup sugar
100 ml oil
100 ml milk
1  tsp of vanilla
150 g cake flour
1/4 tsp of salt

For the meringue
8 egg whites
1/2 cup sugar
1/2 tsp cream of tartar

to make the half chocolate flavour

Add 2 tbsp of cocoa powder


Procedure:

Wet Ingridients :

Using a whisk combine and mix eggyolk and sugar until light and pale yellow.
Add oil while whisking continously.
Add milk.
Add vanilla.

Combine salt and cake flour mix until well combined and add this to the wet ingridients. Mix well until there is no more lumps of flour.

Meringue:
Beat the eggwhites until frothy,  add the cream of tartar then gradually add the sugar continue to beat the eggwhites until stiff peak form.

Add the meringue into the eggyolk batter in 3 additions using folding method be careful mixing remember not to defflate the air from the meringue.

Divide the batter into 2 equal portions into 2 separate mixing bowl.
Mix and sift in 2 tbsp of cocoa powder into one of the bowl (making it chocolate chiffon).

To assemble the marble effect : Spoon in the plain batter into ungreased  chiffon pan leaving a space in every corner. Then fill the spaces with the chocolate flavour chiffon cake . Layer by layer until we finish up the batter. ( I attached a video please see above if you get confused ) .

Bake in a pre heated oven at 165 deg Celcius for about 60 -65 minutes or until when you insert a wooden skewer and the skewer comes out clean.

Invert the chiffon cake  immediately and let it cool down completely .
Remove the cake from the pan and enjoy


Thank you so much and hope you enjoy the recipe :D

Love

My Sweet Ambitions

Double Chocolate Chip Muffins

Hi guys today I will be sharing my version of double chocolate chip muffin that will sure to impress your love ones

Ingridients:

2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
4 tbsp cocoa powder ( I used dutched process)
1 cup +4 tbsp of sugar
1 tsp salt
1/2 cup vegetable oil
2/3 cup milk
6 tbsp of sour cream
1 tsp vanilla
2 eggs
1 cup white or dark or chocolate chips
extra choc chips for the top


Pre heat oven at 180 deg Celcius.

Dry Ingridients:

Combine all the dry ingridients, all purpose fllour, baking powder, baking soda, salt , cocoa powder and sugar,  mix and sift,  then add the chocolate chips. Set aside .


Wet Ingridients:

Combine the milk, vanilla, oil, sour cream and the 2 eggs. Mix using a whisk until well combined.


Combine the wet and dry ingridients mix  until combined.

Divide the muffin batter into the muffin pan about 3/4 full , add in extra chocolate chips on top of the batter .

Bake at a preheated oven at 180 deg Celcius for about 20-25 minutes or until when you insert toothpick in the middle and the toothpick comes out clean.

Let it cool down complelty before serving

Hope you give this a try.

Love

My Sweet Ambitions

Cheese Cupcake 

Hi guys today I will be sharing my recipe for cheesecupcake

Ingridients

2 cups plain flour
1 1/2 tsp of baking powder
2 cups of chedar cheese (1 cup for the batter 1 cup for toppings)
1 tsp vanilla
2 eggs
395 g of condensed milk
1/2 cup butter
1/2 cup plus 2 tbsp sugar

Pre heat oven at 180 deg C
 Wet Ingridients

Using an electric mixer beat the butter then add the sugar.
Add vanilla
Add eggs one at a time beating in each addition
Then add the condensed milk mix until everything is well combined.

Dry Ingridients :

In a bowl combine the flour and baking powder, mix  until combined

Combine the wet and dry ingridients and add  1 cup of the cheese aswell , mix everything together until well combined. ( I use spatula in mixing I don't wanna over mix)

Divide the cheese cupcake  batter in the cupcake pan with cupcake liner about 2/3 full ,   sprinkle grated cheese on top   and bake in a preheated oven at 180 deg C for about 18-20 minutes  or until when you insert toothpick in the middle and the toothpick comes out clean.

Note:

Important to let it cool down completely before tasting, cupcake taste better the day after it was bake.

Hope you like the recipe


Love

My Sweet Ambitions :D

Chocolate Chiffon Cake

Hi guys today I will be sharing a version of chiffon cake in a tube pan, the original recipe comes from tasteofhome but I modify it.

Ingridients are

7 egg whites
7 egg yolks
3/4 cup boiling water
1 3/4 cup cake flour
1 3/4 cup sugar ( divided 3/4 cup goes to the eggyolk 1 cup goes to             the egg white)
 2 tsp baking soda
1 tsp salt
1/2 cup oil ( I use vegetable oil)
2 tsp vanilla extract
1/4 tsp cream of tartar
1/2 cup of cocoa powder
1 tsp of instant coffee
For the Glaze
100 g dark baking chocolate
1/2 cup cream
2 tbsp of icing sugar
1 tbsp of butter



Preheat the oven at 165 Deg Celcius.

Combine hot water , instant coffee and cocoa powder mix well making sure that there is no more lumps of cocoa powder. Set aside.

Using electric mixer whisk the eggyolk and the 3/4 cup of sugar leaving the 1 cup of sugar for the meringue. Whisk the eggyolk and sugar until light and pale yellow.

Add the vanilla and oil.

Add the hotwater cocoa mixture mix until well combined.

Combine the flour , salt and baking soda mix and then sift this to the eggyolk chocolate batter. Mix until combined.  Set aside while we move on to the meringue .


Meringue

Using an electric beater beat the eggwhites until frothy, add the cream of tartar and continue to beat  , then finally gradually add the sugar once sugar is all in beat until stiff peaks form.

Combine meringue into the chocolate batter in 3 additions using the folding method. Mix until well combined.

Place the chiffon pan into a baking pan.

Then pour the chocote chiffon batter into the chiffon pan before baking give the pan a light tap towards the counter to release some air bubbles.

Bake in a preheated oven at 165 Deg C for about 55 -60 minutes or until when you insert a  toothpick in the middle the toothpick comeout clean.

One important thing to do when dealing with chiffon cake is to invert it upside down and let it cool down completely in this position.

While the cake is cooling down its the right time to prepare the chocolate Glaze this step is optional

Melt the chocolate and cream in the microwave in a 30 seconds interval in the microwave , once the chocolate is fully melted and it is still warm add in the batter, finally sift in the sugar(important to sift the sugar )


To unmold the cake from the chiffon pan just run a knife or an offset spatula towards the side , middle and at the bottom of the chiffon pan .

Once the cake is in the platter  dizzle the chocolate glaze into the cake.


Hope you try this recipe :D

Highly reccommended.


Thank you so much :D


Love ,

My Sweet Ambitions

Mamon 

The ingridents that we need are

85 g of cake flour
1/4 tsp of salt
1 1/2 tsp of baking powder
4 egg yolk
50 ml water
75 g sugar
1/2 to 1 tsp of vanilla
45 ml or 3 tbsp of vegetable oil

For the meringue
4 egg white
1/4 tsp of cream of tartar
1/4 cup of sugar

Begin by preheating the oven at 180 deg C

Grease the moulds with butter.

Combine salt,baking powder with cake flour mix and set aside.

Combine water, eggyolk ,vanilla and sugar beat with a whisk , make sure that sugar is well dissolve.

Sift in the flour mixture  to the eggyolk mixture mix until well combined.

Add the oil  and set aside ,  while we move to the meringue.


Meringue

Using an electric beater , beat eggwhite until frothy  then add the cream of tartar.

Gradually add the sugar continue to beat until we reach stiff peak stage.


Combine the meringue into the eggyolk batter in 3 additions using folding method making sure that you do not knocked out all the air from the meringue.

Scoop in about 3 tbsp of batter into the mamon mould. Place the mamon mould into a baking sheet.

Before baking give the baking pan a tap to release some trap air bubbles.

Bake the mamon in a preheated oven at 180 deg C for about 15-18 minutes



After baking in a wire rack turn the mamon mould upside down  and let it cool down completely in that position before unmoulding.

To finish the mamon brush it with room temperature butter on top and then finally dip it in a bowl of sugar.

Hope you like this recipe.

Happy baking .

Love

My Sweet Ambitions :D

Black Forest Cake

FOr the cake 

1 tbsp of instant coffee

1 1/4 cup hot water

1 cup dutch process cocoa

2 1/2 cup all purpose flour

1 1/4 tsp salt

2 1/2 tsp baking soda

2 cups sugar

3 large egg

1 1/4 cup sour cream

1 cup +2 tbsp vegetable oil

optional 

block of chocolate for chocolate shaving

marachino cherries for decoration 

Preheat oven at 170 deg Celcius 

Line and grease 2, 8x3  round cake pan

Combine hot water , instant coffee and the cocoa powder mix until there is no more lumps of cocoa powder. Set aside. 

Combine flour , baking soda and salt mix and then sift . Set aside.

Beat the eggs and sugar until light and pale yellow beat it for about 3-5  minutes. 

Add the sourcream into the eggyolk mixture, mix and then add the oil. Occasionally scrape down the sides of the bowl to ensure that everything is getting incorporated. 

Add in the flour mixture all at once  mix until just combined ( please do not overmix)

Finally add the cocoa hot water mixture . 

Transfer the cake batter into the prepared greased pan and bake in a preheated oven at 170 deg C for about 55-60 minutes or until when you insert a toothpick in the middle of the cake and the toothpick comesout clean. 

Let it cool down completly. 

*****while you are baking the cake  its time to prepare the othe components of the cake*********

1 bar of 200 g of chocoalte

Using a potato peeler  run it into a bar of chocolate to create chocolate shavings we will use this to decorate the top and side of the cake. Set aside. 

For the Cherry Pie Filling

For the Cherrypie FIlling

1 jar 670g of Pitted cherry

1 cup sugar

1/4 cup corn starch

1 tsp vanilla

Combine all the ingridients except for the vanilla. Cook over a medium heat in the stove. 

You know that the filling is ready when the liquid becomes translucent.

Add the vanilla just before turning of the heat.  

Cool down completly.

For the whipping cream 

3 cups of whipping cream or thickened cream

1/2 cup of icing sugar

Just beat all the ingridients using electric mixer until stiff peaks. 

To assemble the cake

Cut each cake into 2 to giving us 4 layers

 You will need a cake board  to assemble the cake.

Place 1 layer of cake on a cake board, spread cream then top it with cherry pie filling,then add another layer of cake on top  repeat the process  with every layer ,then on the last layer cover the entire cake with cream , then smooth it out using spatula

 Finally add the chocolate shaving on top and side of the cake.

In the video I  use wilton 2d to pipe rossettes on top side of the cake and top each rossettes with marraschino cheeries. Decorating part is up to you :D 

Strawberry Shortcake 

Hi guys today I will be sharing my recipe for strawberry shortcake. Very easy to do and it really taste good. One way to make this recipe a sucess is  to choose the sweetest strawberry that you can get a hold of.

For the Sponge cake we need

6 large eggs
1 cup sugar
2/3 cup +2 tbsp of plain flour
2 tsp or 40g of corn flour or cornstarch
40 g of butter
50 ml of milk

For the cream  this is enough to fill and iced the cake  but for decoration  I used anothe 1/2 cup of cream and 1 1/2 tbsp of sugar .

600 ml of cream
1 tsp of vanilla
1/3 cup of sugar
2 punnet of stawberry

optional chop walnuts just for decoration and a little crunch



Pre heat oven at 190 deg C

Line your baking pan with parchment paper on the bottom and on the side of the cake. I used 2 , 8x3 inch  round cake pan.

Combine milk and butter and melt it in the microwave, set aside.

Combine flour and cornstarch give it a mix and set aside we will sift this later

Mix egg and sugar in a bowl. Place the bowl on a double boiler (pan with simmerring water) and beat until the eggyolks warms up into room temperature, (during the cooking process occasionally ift the bowl up to release some of the steam to prevent the eggs from curdling.)Once it reached  room temperature take the bowl away from the heat .

Continue beating at highspeed until the egg turns into light and airy mixture. This can take upto 10 mins. ( you have to be patient)

Then sift the flour cornstarch mixture into the eggyolk mixture using the folding method.

Then fold in the butter and milk mixture make sure that it is at room temperature.

Transfer into the prepared pan and bake immedietly

Bake at a preheated oven at at 190 deg C for about 20-25 mins or until when you insert a toothpick in the middle of the cake and the toothpick comesout clean.

After baking immedietly remove the sponge cake from the pan and let cool down  completely.

Slice the cake into 2 thus making 4 layers of cake.


****** Now prepate the whipping cream for the filling and the topping


Whip the cream together with the sugar and vanilla until stiff peaks. If you lift up your electric  beater and the cream doesnt fall off then its ready.

Now cut the straberries into thin slices vertically as shown on the picture . Reserve some chop up strawberries for the top aswell.

Cover the bottom of the sponge cake with a thin layer of whip cream  and place strawberries on top
then cover the strawbwerries with some more whip cream .

Place the second layer of sponge cake slice on top and press gently then do the same process of adding a thin layer of whip cream and stawberries then whip cream again.  Do the same for the third layer.

Cover the top with whip cream . Then the sides of the cake with cream aswell to cover all the gaps.

Smooth out the cake as best as you can then decorate the top with whip cream I use 1m tip to pipe rossets .

Then in the middle add the reserve chop up strawberries on top.

Hope you enjoy this recipe .

Love My Sweet Ambitions