Custard Mamon 

HI guys today I will be sharing my version of Custard Mamon 

For the caramel:

put 1/2 tbsp of sugar in each mamon tin

For the Flan

9 egg yolks

1 whole egg

1/4 cup sugar

1 can condensed milk 395 g

1 can evaporated milk 375 ml

1 tsp vanilla

For the mamon

85 g cake flour

75 g sugar

1 1/2 tsp baking powder

1/4 tsp salt

50 ml water

1 tsp vanilla

45 ml or 3 tbsp oil

For the meringue

4 eggwhites

1/4 tsp cream  of tartar

1/4 tsp sugar

Before we begin make sure not to grease your mamon tin, let the cake cling on to the tin to help it rise better. 

Make the caramel :

In each mamon tin put in 1/2 tbsp of sugar, then one by one melt the sugar on the stove using low heat until sugar is melted and sugar turns amber colour. 

Make the Flan:

Combine 1 whole egg to the egg yolks and also add the sugar give a quick mix, then add vanilla condensed milk and finally evaporated, as much as possible avoid mixing vigorously  to avoid creating bubbles, less bubbles makes the flan smooth . Just mix the flan mixture until sugar is dissolve. 

Using a strainer , strain the flan to get rid of the egg yolks that we failed to mix. 

Back to the mamon tin : In each mamon tin ass 2 1/2 tbsp of flan mixture. Set aside again while we move on to the mamon . 

Pre heat oven at 170 deg C 

 Combine baking powder , salt and cake flour  give it a mix and set aside.

Combine eggyolks, vanilla , water and sugar whisk until there is no more granules of sugar visible.

Sift in the dry ingridients ( cake flour mixture)  into the egg yolk mixture and give it a mix until everything is combined.
Finally add the oil and mix, set aside.


For the meringue :

Beat the egg whites until frothy and then add the cream of tartar give it a good mix and finally gradually add the sugar.
Beat until it reaches stiff peak stage.


Fold in the meringue into the cake batter in 3 additions, being careful not to defflate any air from the meringue , add the meringue in 3 additions.

Divide the mamon mixture into the mamon flan tin  about 3 tbsp each. (The mamon batter makes exactly eight but the flan mixture can make 20 so you have to do another batch of mamon  or if you have a bigger oven to accommodate the tins double the recipe. )

The custard flan need to be bake in a bain marie. http://www.thekitchn.com/technique-how-to-make-and-use-70190  

Bake the custard flan in a preheated oven for 20 minutes or until when you insert toothpick in the middle of the cake and the toothpick come out clean.

Once the custard mamon  are  bake remove immediately from the mamon tin by gently pulling away the cake from the grooves of the mamon tin. Let it cool down completely  before eating :D

Hope that this instructions are clear enough to follow if in doubt I provided the video above for your reference :D

Happy baking :D

With all my love, 

My Sweet Ambitions 

Coconut Chiffon Cake 

8 egg yolks

80 g sugar

100 ml oil

100 ml coconut milk or cream

1 tsp vanilla

1 tsp coconut essence

1/4 tsp salt

200 g cake flour

1/3 cup desiccated coconut

For meringue

8 egg whites

100 g sugar

1/2 tsp cream of tartar 

For the Swiss meringue Buttercream procedure is here https://www.youtube.com/watch?v=6BsxJdr9ox8

 To ice and cover the cake I use 

140 g egg whites

280 g sugar

420 g  butter

1tbsp of coconut cream or coconut milk 

1 tsp coconut essence

1 cup of desiccated coconut for garnish

Preheat oven at 160 deg C

Prepare 2 round 8 inch cake pan line it with parchment paper but do not grease.

Combine oil and coconut cream mix and set aside.

Combine egg yolk and sugar whisk until light pale yellow. 

Add vanilla and coconut essence.

Add the oil coconut mixture.

Add desiccated coconut. 

Sift in cake flour and salt use spatula to fold mixture. Do not over mix. Set aside while moving to the meringue.

Using an electric mixer beat egg whites until frothy add cream of tartar  about a minute gradually add the sugar, once sugar is all in continue beating until the meringue reaches stiff peak stage.

Add the meringue into the egg yolk batter in 3 additions using the  folding methods of mixing. 

Divide the batter equally into the prepared pans.

Bake in a preheated oven at 160 deg C for about 30 -35 minutes or until when you insert skewer in the middle of the cake and the skewer comes out clean. 

Once bake immediately turn the cake pan upside-down and let it cool down before unmolding the cake.

While the cake is cooling down  in a stove with the heat setting at low toast the desiccated coconut until golden brown. 

For the Swiss meringue buttercream 

Whisk sugar and egg whites together in a bowl over simmering water, whisking constantly until temperature reaches 140 deg F or 60 Deg C or until you can no longer feel any granules of sugar thats a good indication that the mixture is ready. 

Whisk or beat the sugar-egg white mixture on a high speed until it come to room temperature, Add butter 1 cube at a time; mix until silky- smooth , it will first look weird but continue mixing until that silky stage.

 Finally add the coconut cream and coconut essence .

To assemble the cake:

Add cream in the middle of the cake cover the cake with the swiss meringue butter cream and decorate the side with the toasted coconut. Pipe swirl on the top side of the cake. 

Hope the written instruction is easy to follow. If not video is provided for your reference. 

Enjoy 

Love,

My Sweet Ambitions 

Cinnamon Roll with Cream Cheese Icing 

For dough 1
2/3 cup  warm water
1 packet of yeast
1 cup bread flour
1 tbsp sugar
1/2 tsp salt

For dough 2
2/3 cup warm milk
1 egg
60 g melted butter
1/2 cup sugar
dough 1 that we let rise for an hour
3 cups +2 tbsp bread flour

For the Cinnamon Filling
3 tbsp cinnamon
1 cup brown sugar (200 g)
1/3 cup butter (75 g)

For the Cream cheese Icing
1/2 cup butter
4 oz or 125 g of cream cheese or half a block
1 1/2 cup icing sugar
1 tsp  vanilla
1 tbsp milk


Proof the yeast by combining lukewarm water and 1 tbsp sugar give it a a mix then add 1 packet of yeast, leave it to rest for about 10 minutes or until the yeast bubbles up.
Meanwhile combine the 1 cup of bread flour and salt give it a mix.

Once the yeast is bubbly add the flour salt mixture ,mix and cover with cling wrap or plastic, place in a warm spot and let rise for an hour or until doubled in size.


Dough 2
Combine the milk, melted butter, egg, sugar and dough 1 mix then gradually add the rest of the flour (you can use a stand mixer or knead the dough by hand). Knead the dough for about 8-10 minutes or until smooth and elastic.
Form the dough into a ball and roll it into a bowl with 1 tbsp of oil on it.
Cover with cling wrap place in a warm spot to rise for an hour or until doubled in size.

While the dough is resting and rising we will prepare the cinnamon sugar filling, just combine the cinnamon powder and brown sugar give it a mix and set aside until we are ready to use it, its also wise to prepare the baking pan I use 19x13" pan that I line with parchment paper on the bottom and on the side of the pan.

Once the dough has doubled in size its ready to be rolled.
( I have provided the a video for you to watch just incase there is a confusion with the instruction).
On  lightly floured surface roll the dough into a rectangular shape about 1/4 inch in thickness and 19x 13 inches long .
Spread the room temperature butter all over the dough then evenly distribute the cinnamon brown sugar mixture. Roll the dough tightly just like a swiss roll, cut the ends of the dough (discard it) finally cut the dough into 1 1/2 inches thick using a knife, dough scrapper or floss.

Place the dough into the prepared pan and let it rise again for about 45 minutes or until it doubles in size again.

Meanwhile prepare the cream cheese icing 

Combine room temperature butter and cream cheese beat until well incorporated, add vanilla and then add the icing sugar , to adjust the consistency of the icing gradually add milk 1 tbsp at a time until you are happy with the consistency. Set aside.


Pre heat oven at 180 deg C

Once the dough has doubled in size again bake for 20 -22 minutes or until top is lightly brown.

I personally like to wait about 25-30 minutes before icing my cinnamon rolls.

First I put half of my cream cheese icing on top of the warm cinnamon rolls, the cream cheese icing will slightly melt at this point, then I will wait for another 2 minutes before adding the rest of my cream cheese icing so that the second coating will maintain its consistency.

I have attached the link  for my video just incase you get lost in my instructions :D.

Thank you so much and happy baking.

Love,

Mysweetambitions