Brigadeiro Cake

300 g plain flour
400 g sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
200 ml fresh milk
200 ml water
2 tsp instant coffee
130 ml oil
100 g cocoa powder must be dutch process
4 eggs
3 tsp lemon juice
 1 1/2 tsp vanilla
FOr the icing
1 can condensed milk
1 tsp vanilla
350 ml cream
100 g dutch process cocoa

Preheat oven at 170 deg C and line your baking pan with parchment paper at the bottom and on the side.
In the video I used 8x3 inch round cake pan.

Now combine water and the coffee mix then set aside.

For the dry Ingredients:
Combine the flour, cocoa powder, salt, baking powder and baking soda mix and then sift. Set aside.

For the Liquid ingredients
Combine the oil, milk and coffee mixture. Mix this and set aside as well.

Whisk the eggs then add sugar continue mixing until sugar is partially dissolve, then add lemon juice then vanilla, continue mixing until sugar is fully dissolve, add the liquid ingredients then the dry ingredients while mixing continuously. Do not over mix.

Divide the cake batter into 2 pans and bake in a preheated oven at 170 deg C for about 45-50 minutes or until when you insert a skewer and the skewer comes out clean.

Let it cool down completely.

For the Bregadeiro Icing  Icing

In a saucepan combine the condensed milk, cocoa powder, cream, butter  and vanilla. We will cook and continuously stir this in medium to low heat until the icing is starting to coat the bottom of the pan it takes about 10-15 minutes for this to happen .


I cut my cake into 4 layers and each layer is iced with the Brigadeiro icing. Decorate it to your hearts desire as for me I use chocolate sprinkle to cover my entire cake.

Happy Baking :D

Love,
Mysweetambitions

Coconut Mango Sago 

For the Coconut Jelly
5 tsp gelatin
400 ml coconut cream or 1 2/3 cup
1/2 cup plus 2 tbsp sugar or according to your taste
optional (2 pandan leaves or 1 tsp vanilla)

1 cup sago
3-5 cups of water

1  can coconut cream or 1 2/3 cup or 400 ml
1/2 cup water
3/4 cup sugar or according to your taste
1 tsp vanilla
Sago
2 large mango or 3-4 small ones


In a pot combine together water, coconut cream pandan leaves or vanilla, sugar and gelatine. On medium to low heat let the coconut jelly boil. Once its boiling turn of the heat and transfer the jelly into a container and let it cool down.
Once steam is all gone from the jelly put it in the fridge to set fully.

Meanwhile to cook the the tapioca peals or sago.
Boil about 2 cups of water and once its starts boiling add the tapioca peals until it becomes transparent. you may need to occasionally add water to the pot since the tapioca absorbs the water.
 Once tapioca is transparent  using a strainer rinse the sago with cold water. Set aside.

In a pot combine water, coconut cream and sugar(when adding the sugar you have to taste and see if its sweet enough for you. )then add vanilla. Let the mixture boil and then add the sago. At this point the mixture will be less sweet with the addition of the sago so you will need to taste again. I added another 1/4 cup to correct the sweetness. Then let it boil again for about 1 minute.

Transfer into a bowl and let it cool down, once it has cooled down put it in the fridge.

Meanwhile cut the mangoes into cubes.

Once the coconut jelly is set cut it into cubes as well.

At this point we are now ready to put all the ingredients together.

Combine the coconut sago mixture with the coconut jelly  then finally the diced up mango. Mix gently so the jelly will maintain its shape.

Transfer into a serving bowl and enjoy :D

Love,
Mysweetambitions

Blueberry Cheesecake Kolache

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 cream cheese filling
1 packet of cream cheese(250g)
1 tsp vanilla
1/3 cup +1 tbsp sugar
1 egg

1 Can of Blueberry Pie filling or any jam that you like


For the Streusel Optional
1/4 cup flour
1 tbsp sugar
25 g butter

Extra
1 beaten egg
20 g melted butter for brushing the top

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.

Once the dough has doubled in size  roll the dough about 1/4 mm in thickness using a 2 inch  round cookie cutter , cut round disk  of dough then place it in a baking pan lined with parchment paper and let it rise again in a warm spot  for about 30-40 minutes.

Meanwhile while the dough is resting we will make the Cream cheese and Streusel

Using a whisk  cream together the sugar and cream cheese, make sure that cream cheese is at room temperature, then add the vanilla and  finally the egg. Put it in the fridge while you work with the streusel.

For streusel combine flour sugar and cold butter , rub the flour sugar butter mixture into your finger so it start to clump  together, or until it looks like a crumble topping. P.S j video is provided on the top for your reference.  Set aside

After about 30-40 minutes  the round dough is ready to have filling
Preheat oven at 180 deg

Using a round bottom glass create an indentation on the middle top of the dough this will receive the cream cheese filling , just be careful not to deflate the side of the dough .

Then brush the side of the dough with  beaten egg.

Place about 1/2 - 1 tbsp of the cream cheese filling  into  the hole of the kolache,  then finally top it with blueberry pie filling

Let it rest again for about 15 minutes then bake in a preheated oven at 180 deg C for about 13-15 minutes or until side of the kolache is golden brown.

Hope you enjoy this recipe and the the instructions is clear enough.

Love,
Mysweetambitions

Star Bread

1 cup fresh milk
4 cups bread flour
1 packet of yeast 7-8 g
1/3 cup powdered milk
1/4 cup butter
3/4 cup sugar
1/4 tsp salt
1 egg

Extra
butter
sugar

Warm the milk in the microwave or into a stove( make sure that the temperature of the milk is blood temperature if its to hot the yeast will die)
Add 1 tbsp of sugar into the milk and then add the yeast, mix and set aside for 5-10 minutes or until the yeast is bubbly.

Meanwhile combine the bread flour, salt powdered milk and sugar mix and set aside aswell.

Melt the butter.

When the yeast is ready we can begin the  kneading process. In the video I used my stand mixer to knead the dough but you can use your hand to do the kneading process.

Combine the yeast mixture with egg, melted butter and then add half of the flour mixture first ( once the flour is absorb by the liquid add the rest of the flour (  every flour is different you might need more or less flour just check the consistency of the dough should not be sticky or not to dry)

Knead the dough for about 6-8 minutes or until the dough is elastic and smooth.
Form the dough into a ball and place it inside a bowl with a little bit of oil on it. (Don't forget to roll the dough ball into the oil).
Cover the bowl with cling wrap and let it sit in a warm spot for an hour.

*After an hour we are ready to divide the dough ( dough will not double in size so don't be alarmed).
Divide the dough about 50 g each.
Form each dough into a ball and let it rest in a warm spot again for 30 minutes.

Pre heat the oven at 180 deg C

After 30 minutes using a kitchen scissors make a cut on the top center of the dough starting from the middle then on each side thus creating a star cut. ( don't cut to deep that you end up cutting the dough in half).

I provided a link for the video to serve as a reference.

Brush the top with melted butter and sprinkle with extra sugar.

Bake in a preheated oven at 180 deg C for about 12-15 minutes.

Enjoy :D

With love
Mysweetambitions

Caramel Bars

When this was requested on my youtube channel I do not have an idea what it was, I am willing to do it but I really would need to taste it to make a copy cat version of Max's caramel bar, so when I got the chance to come home to the Philippines I wasted no time to go to Max restaurant and order a box. 

Re creating this recipe is not hard at all took me about 2 trials to get to this stage that I am happy to share and say that it taste the same as Max  Caramel Bars

I used a Swiss Roll Pan 32x24cm to make the caramel bars but you can use any baking pan as long as the bars is not to thick or else the middle will not cook properly.

For the ingredients 

1 tsp baking powder

2 tsp vanilla

1/2 tsp salt

2 egg

2 eggyolk

1/2 cup peanuts (I used crushed)

1 cup butter

1 cup powdered milk

1 can (395 g) condensed milk 

2 cups plain flour

1 1/2 cups sugar

Pre heat oven at 160 Deg C Line the  baking pan with parchment paper. 

Dry Ingredients : Combine and sift  salt, flour, baking powder, powdered milk and sugar. 

Add half of the peanuts (reserve half for the toppings) mix all the ingredients together and set aside. 

Wet Ingredients: Melt the butter (make sure to let it cool down) then add the vanilla, eggs and the eggyolks and finally the condensed milk. Stir using a whisk until well combined. 

Combine Dry and wet ingredients mix until well combined (just make sure not to overmix). 

Pour the batter into a prepared baking pan. 
(Tip: since the batter is thick use a spatula dip in water to spread the batter easily and evenly into the pan).

Bake in a preheated oven at 160 Deg C for about 35-40 minutes or until the middle of the caramel slice is cooked or not wet anymore. 

Let it cool down completely before cutting. 

Ps I provided and instructional video for your reference above. 

Please if you have any questions you can ask me on my facebook page. 

Happy baking :D

With love, 
Mysweetambitions :D