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

Braided Mongo Brea / Braided Mongo Loaf 

TO make the red bean paste click the link pls: https://www.youtube.com/watch?v=uduAUaOedLs

For Dough 1
2/3 cup water
1 tbsp sugar
1 packet of yeast which is 7-8g
1 cup bread flour
For dough 2 :
2/3 cup warm milk
60 g melted butter
1 egg
dough 1 that we let rise for an hour
1/2 cup sugar
3 cups bread flour plus I added 2 tbsp more, (you might need less or more flour )
1 tsp of oil.


For Dough 1

Proof the yeast by combining  lukewarm water and  1 tbsp sugar give it 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 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 tsp of oil in 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 its ready to be rolled.
(I have provided a video for you watch just incase there is a confusion with the instruction).
On a lightly floured surface or as for me I use parchment paper and rolled my dough into square about 15x15 ( its just an estimate).

Then spread the mongo bean paste evenly on the surface of the dough leaving about 1/2 inch on the edges of the dough.

Using a rolling pin roll the dough tightly just like a swiss roll,  once you reach the middle of the dough cut it using a knife or dough scrapper ( this will be the wreath mongo bread).
Then roll the remaining dough in  a swiss roll aswell this other half will be the loaf.

Working on the other half of the dough now. Make a cut down the middle of the dough using a knike or dough scrapper leaving the ends of the dough intact. Twist ends overtop each other making sure to turn the cut side towards the top. Then form it into a circle just like a wreath make sure to seal the connecting lines  by pressing it together. Then cover with a towel or cling wrap and leave to rest for about 45 minutes or until it doubles in size.

To make the loaf Bread
Make sure to grease the loaf pan with butter or oil.
Then do the same procedure with the wreath bread but instead of forming it into a circle cut the dough in half and place it into the loaf pan. Again cover with cling wrap or a towel and let rise for about 45 minutes.

Important to preheat the oven at 180 deg C .
Before baking brush the top with a beaten egg  this will give the bread a rich golden brown appearance.
Bake for 20-25 minutes.
Let it cool down in a wire rack and enjoy your homemade bread.

Happy baking.

Love
My Sweet  Ambition

Coconut Mango Jelly 

To purchase the same bundt pan that I have here is the link  http://goo.gl/FguR4I

For the coconut Jelly

4 can 400 ml coconut cream 

1 cup sugar may add more or less depending on how sweet you want 

3 tbsp unflavoured gelatin 

2/3 cup water

1/2 tsp salt

For the Mango Jelly

4 mangoes

1/2 cup water

1 cup orange juice

3/4 cup sugar again depending on your taste you can add more or less

2 tbsp unflavoured gelatin 

2/3 cup hot water 

squeeze of lemon juice (optional)

Prepare a bundt pan by greasing it with oil just to ensure that the jelly will set once it is set.

Combine hot water and unflavoured gelatin mix and set aside. 

In a pot combine 4 cans of coconut cream, sugar and salt   let boil in a medium to low heat stove.

Once the coconut cream starts boiling add the gelatin and let simmer for about 2-3 minutes. 

Set aside while moving on to the next step .

Cut and remove the stone of the mango. 

Combine the hot water and unflavoured gelatin mix and set aside.

In a blender or food processor combine the mango and orange juice process until you reach a smooth puree. 

Just to make sure that the mango jelly is smooth use a strainer to strain all the fibers from the mango. 

In  pot combine the water, mango puree and sugar then let it boil in the stove using medium low heat, taste the mango  and see if it  needs some tang on it if it does add few drops of lemon juice to balance the flavour  and check for sweetness, once its boiling you can add the gelatin.

Gelatin does not set at room temperature it needs to be refrigirated for it to set. 

TO assemble:

Add the coconut jelly into the prepared bunt pan. Put it in the fridge once all the steam is gone,  let it set for about 30 minutes or until when you touch the jelly it does not stick to your hand. 

Once it sets you can add the next layer which is the mango jelly, be careful in adding the mango jelly make sure that its not hot or else it will melt the cococnut jelly and they will combine. Let the mango jelly set then repeat the process of alternating the coconut jelly to the mango jelly. 

As shown in the picture I made 3 layers of coconut jelly and 2 layers of mango jelly. Once done with the process leave it to set in the fridge overnight. 

To unmold use a pan of hot water and just let the bunt an soak for less than 30-40 second. 

A video is provided for your reference incase of confussion. :D

Thank you so much for taking the time to read my blog and hopefully you give this recipe a try :D

Love , 

My Sweet Ambitions 

Lemon Chiffon Cake 

 

Ingredients

8 eggyolks
115 g of sugar or 1/2 cup
100 ml vegetable oil
40 ml lemon juice
60 ml water
1 tsp lemon rind
150 g cake flour

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

Optional
1 cup icing sugar
juice of lemon ( as needed)  to reach the desired consistency might use half lemon juice and half
water

Preheat oven at 170 deg C

* Combine egg yolk and sugar using a whisk beat until light and pale yellow.
* Combine the liquid ingredients such as  oil, lemon juice and water.
* Add the liquid ingredients into the egg yolk sugar mixture then gradually add the cake flour and          lemon zest. Set aside


Meringue :

*Beat the egg white using a handheld mixer until frothy
* Then add the cream of tartar
* Gradually add the sugar and continue beating until it reaches stiff peaks



Add meringue into the egg yolk mixture in three additions using the folding method.
Make sure not to over mix.
Pour the batter into a ungreased chiffon pan.
Bake in a preheated oven at 170 deg C for about 40 -45 minutes or until when you insert a skewer  or toothpick and the skewer comes out clean.
Once done baking immediately flip the chiffon pan upside down (really important).
Let cool completely before unmolding.

Optional Icing :
Combine and mix  icing sugar with lemon juice in a bowl  adding lemon juice slowly to be able to get the right consistency and taste that you desire


Video has been provided for your reference :D

Happy baking :

Pavlova Roll

4 egg whites (must be at room temperature)

1 cup sugar

1 tsp white vinegar

2 tsp corn flour or corn starch

1 cup whipping cream 

2 1/2 tbsp of powdered sugar

1 mango 

1 punnet of strawberry there will be extra

extra powdered sugar for the rolling 

* Prepare baking pan line it with parchment paper and preheat oven as well at 175 deg C

* Begin beating the egg whites until it forms soft peaks then  start adding the sugar gradually a                tablespoon at a time while continuously beating. 

* Beat until glossy and holding its peaks. 

* Add vinegar and sift in corn starch use folding method in combing the ingredients. 

* Spread the mixture in the prepared swiss roll pan.

* Bake for 12-15 minutes at Preheated oven. 

*Allow to cool in the pan. It will shrink down as it cool down. 

While its cooling down prepare the whip cream filling.  

* Combine cream and icing sugar and beat until stiff peaks. 

* I use strawberries and mango that I cut in cubes and strawberries lengthwise.

Now that the Pavlova has cooled down we are  ready to roll it. 

*Prepare a tea towel and place a baking paper on top sprinkle with powdered sugar and turn the             pavlova into the powdered sugar upside down .

* Spread with whipped cream, sliced strawberries and diced mango or any fruit of your choice. Roll      up like a Swiss Roll. 

* Top with excess whipped cream and randomly add fruit of your choice. 

Video has been provided for your reference. 

Happy Baking.

Love, 

My Sweet Ambitions