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

Hi guys today I will be sharing a choco chiffon flan

For caramel 

 1 cup granulated sugar 

For the Flan

8 egg yolks

1 egg

1 can 395 g condensed milk

1 can 375 ml evaporated milk

1 tsp vanilla

1/4 cup sugar

For the cake

8 egg yolk

7 eggwhites

1 3/4 cup sugar divided 

1/2 hot wate

1 3/4 cup cake flour

2 tsp baking soda

1 tsp salt

1/2 cup oil

2 tsp vanilla

1/2 tsp cream of tartar

1/2 cup cocoa powder

1 tsp instant coffee

I am using 9x13 cake pan 

Begin by melting the sugar on to the stove until the sugar turn into amber colour, remove from the heat and let it cool down completely. 

Combine eggyolk, sugar, evap milk and condensed milk  mix using a whisk until well combined then finally add the vanilla. 

Using a strainer pour the flan into  the cooled caramel pan. Set aside. 

Pre heat oven at 160 deg C and its also the time to create a steaming device in the oven. ( I provided the video for you to see how I did it ) but basically we gonna bake the choco chiffon flan in a bain marie . 

To make the Cake

Mix coffee into the hot water then add the cocoa powder, set aside. 

Whisk together egg yolks and sugar until light pale yellow, add vanilla , oil and then the hot water cocoa mixture.

Sift in cake flour , baking soda and salt using a spatula mix using the folding method just to prevent over mixing and developing gluten.

Make the merengue. 

Using electric beater (medium to high speed) beat the egg whites until frothy then add cream of tartar , continue to beat for a minute then gradually add sugar. 

Once sugar is all in beat the meringue until stiff peaks form. 

Add meringue into the egg yolk batter in 3 additions using the folding method being careful not to deflate the air from the meringue . 

Finally pour the cake batter on top of the flan  mixture. (Since the cake batter is light it will just float from the flan ).

Bake in a preheated oven for about an hour or an hour 5 minutes or when you insert a wooden skewer in the middle of the cake and the skewer comes out clean. 

I personally like to unmold my cake after about 45 minutes from when it is bake. 

Hope the instruction is clear enough, a video tutorial is provided just incase you need a reference. 

Happy baking.

Mysweetambitions. 

Toasted Marshmallow Cookies

60 g butter
1/2 cup firmly packed brown sugar
1 tsp vanilla
1 egg
1 1/4 cup plain flour
1/2 cup toasted coconut
1/4 cup (approx)jam (apricot, blueberry or strawberry )
For marshmallow
1/2 cup water
1/2 cup sugar
3 tsp unflavoured gelatin
1/2 tsp vanilla

Toast the  desiccated coconut set aside.
Preheat oven at 180 deg C
Beat butter , brown sugar and vanilla in a bowl using an electric mixer until light, add egg, beat until combined.
Stir in the sifted flour use the spatula first then use electric beater . Mix it until it forms into a dough.
Knead gently on lightly floured surface until smooth.

Roll the dough into a parchment paper about 4mm thickness then cut the dough using a round cookie cutter.

Place about 3 cm apart on a cookie tray lined with parchment paper.

Bake in a preheated oven at 180 deg C for 12 minutes or until lightly golden brown on the sides.

Pipe the marshmallow around edge of the cookie ( you have to work fairly quickly before the marshmallow sets on you or else it would be impossible to pipe).

Make an indentation in the centres of the marshmallow and then pipe the jam into it.

To Make the Marshmallow 

Combine sugar , gelatine and water in a sauce pan, stir over low heat until sugar dissolved, bring to a boil; simmer , without stirring, uncovered for 5 minutes: cool to room temperature .

Beat gelatine mixture and essence in a a bowl using electric mixer for about 5-7 minutes or the mixture   holds its shape .
Spoon into the marshmallow into a pipping bag , fitted with plain tube (I use wilton 2A). 

Pecan Cookies

120 g butter
2 tsp vanilla
1/2 cup icing sugar (80g)
1 cup plain flour
2/3 cup pecans finely chopped
extra pecan nuts for the top of the cookie ( I made 24 pcs for this recipe )
extra icing sugar as well for dusting


Procedure

Pre heat oven at 180 deg C

Using an electric mixer  beat butter  for about a minute then add icing sugar beat until well combined,

Add vanilla.

Sift in flour, mix until well combined (but do not over mix)

Add chopped pecan nuts.

Roll the cookie dough into ball about 1 tbsp each.

Place in a cookie sheet line with parchment paper.

Top each dough balls with pecan nuts pressing it lightly.

Bake in a preheated oven for 12-15 minutes or until side of the cookie is slightly brown.

Let cool slightly and sprinkle or dust with powdered sugar.

Enjoy :D


Love,

My Sweet Ambitions

Pandan Swiss Roll 

5 egg yolks

80 g cake flour

25 g melted butter

30 g granulated sugar

25 ml coconut milk or coconut cream 

1/8 tsp salt

1 tsp pandan paste

For the meringue

5 eggwhites

70g granulated sugar

For the filling

2 cups whipping cream 

1/3 cup icing sugar

1 tsp pandan paste

Dry Ingridients : 

Combine cake flour, salt mix and set aside

Liquid ingredients : 

Combine coconut cream or coconut milk with pandan paste mix and then add the melted butter mix as well and set aside. 

Combine egg yolks and sugar whisk until light pale yellow then add the liquid ingredients  , fold in the dry ingredients and set aside while moving on to the meringue

For the meringue: 

Using an electric beater, beat eggwhites until frothy, then gradually add the sugar continue to beat until it reaches stiff peaks.

Fold in the meringue into the pandan batter in 3 additions. 

Then pour over a prepared swiss roll pan (33x23 cm) line with parchment paper evenly. 

Bake in a preheated oven at 170 deg C for about 12-14 minutes or until when you press the middle of the cake and it springs back. 

Let it cool down on a clean tea towel sprinkled with powdered sugar. 

For the Filling and Icing

Divide the whipping cream into 11/2 cup and 1/2 cup 

Take out 1 tablespoon of icing sugar from the 1/3 cup  and add it into the 1/2 cup of whipping cream. 

then whisk until it reaches stiff peaks ( this will be the filling of the swiss roll )

The rest of the powdered sugar will go to the 1 1/2 cup of whipping cream. 

Add 1 tsp of pandan paste and whisk aswell until it reaches stiff peaks. 

Spread the plain whipping cream into the cooled cake spreading it evenly and leaving about 3 cm gap along the edges ( this will prevent the filling from oozing out when we roll the cake) 

Turn the cake short side facing you and quick roll the cake into a swiss roll. 

Then spread the pandan whipped cream on the outside decorate and serve. 

Happy Baking:D

Love

Mysweetambitions

Ps. Since my english is not that great and incase of any confusion with instruction I have provided a video for reference. 

Ube Cheesecake 

Hi guys today I will be sharing my original recipe for ube  cheesecake

For the base

1 1/2 cup crushed biscuit

1 tbsp sugar

80 g melted butter

To re hydrate UBe

1/2 coconut cream or milk  plus  + 1/4 cup while cooking 

2 tbsp sugar

1 tbsp dehyrated ube

For the Cheesecake

1/3 cup rehydrated ube

500 g cream cheese

3/4 cup sugar

1/2 tsp vanilla

2 tsp ube flavouring

3/4 cup sour cream 

3 eggs 

For the ganache

100 g white chocolate melts

50 ml cream 

optional bright white food colouring about 3-4 drops

To cook the rehydrate the ube  combine the sugar , the de hydrated ube and the 1/2 cup coconut cream then cook  on low fire, if  all the liquid has evaporated and the ube is not yet cook add 1/4 cup of coconut cream , you know that the ube is done once it comes together and its starting to form a film at the bottom of the pan. Take out from heat and move on to the next step. 

 Using a very fine sifter sift the cooked  ube to get rid of any lumps (this will ensure that the cheesecake will be smooth). Set aside . 

Pre heat oven at 145 deg C to 150 Deg C

For the Base

 Combine the crushed biscuit, sugar and melted butter, mix until well combined. 

Prepare the springform pan line the outside with aluminum foil, make sure that it is tight sealed so no water will get into the cheesecake. I wrapped my cheesecake with foil 3 times. 

Press the cookie base in the prepared springform pan, compacting it well using  bottom of a glass, place in the fridge while moving on the the cheesecake filling. 

Cheesecake Filling 

Beat room temperature cream cheese using a low to medium speed electric beater, then add sugar,  mix then   add the rehydrated ube , then the sour cream, vanilla, and gradually add the ube flavouring  I added 1 tsp first then add half a tsp. then taste then when I feel like its still lacking flavour I added  1/2 tsp more. Finally add eggs 1 at a time beating in each addition. 

Pour the cream cheese mixture to the prepared pan. The cheesecake will be baked in a bain marie,

(A waterbath (water bath) or Bain Marie (Bain-Marie) is where a smaller container, filled with the substance to be heated, fits inside the outer container, filled with hot liquid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed ...)taken from craftybaking .com.

Bake in the oven for 1 hour to 1 hour 20 minutes or until the cheesecake is just set in the centre. Turn oven off. Leave cheesecake in the oven , with the door slightly ajar, until cooled completely ( this will prevent cheesecake from cracking ) Cover in cling wrap and place in the fridge for 4 hours or overnight to chill.

To decorate I made a white chocolate ganache by heating the cream and melting the chocolate in the microwave to make it brighter I added few drop of bright white food colouring but that is totally optional. I also made chocolate button and added strawberry on top. 

I provided instructional video for your reference. 

Thank you once again. 

Happy Baking :D

My Sweet Ambition 

1. 
   

No Bake Rocky Road  Cheesecake

1 1/3 cup chocolate biscuit crumbs
1/4 cup peanut butter
80 g melted butter
1/4 cup desiccated coconut

2x 250 g of cream cheese (room temperature)
1/4 cup sugar
250 g milk cooking chocolate melts
200 ml cream
1 tbsp unflavoured gelatin
1/4 cup boiling water
2 cups of marshmallow (I used mini but you can use bigger ones just cut them in halves )
1/2 cup red glace cherries chopped

Optional : to garnish
extra marshmallow
extra cherries
20 g of melted chocolate

Prepare and line a 22 cm springform pan with parchment paper at the bottom.

Process the chocolate biscuits using a food processor or bash it with rolling pin.

Combine the biscuit crumbs, coconut, peanut butter and butter in a small bowl. Press the mixture into a base of the prepared springform pan . Chill in the fridge.


Chop cherries into small pieces
Combine the hot water and gelatin set aside.
Melt the chocolate in the microwave or double boiler.

In a large bowl beat the cream cheese using an electric mixer then add the sugar  until smooth. Occasionally stop the mixer to scrap down the side of the bowl. Add the melted chocolate, beat for about a minute and then add the cream and gelatin beat until well combined. Stir or fold in cherries and marshmallow.

Pour the mixture into the crumb crust tapping it gently.

 Optional step is  putting marshmallow on top of the cake pressing it lightly so half of the marshmallow is submerge into the cake filling. Cut the extra glace cherries in half and place it on top of the cheesecake pressing it lightly aswell.

Chill for about 3-4 hour or until set.

To finish off  I melted milk chocolate and drizzle it on top of the cheesecake.

I provided a video  just incase of confusion :D

Happy dessert making :D


Love,

Mysweetambitions