Green tea pound cake

 I spend most of my time in the kitchen ^^, lucky me that my new kitchen have a lot of space and I can do almost everything here.

Reading, drawing, cooking, baking or even having a small party I think that I can sleep here too, haha. This year I have a lot of party with my friends and family (start learning violin again gives me a chance to know a lot people ^^). 
It's fun but sometimes it drains my energy as we spent time eating, talking and too much laughing. I think about spending my time peacefully with myself, and you can guess what I want to do. Yes, baking something easy and delicious then eating it. Simple pound cake is great but with a touch of bitterness and great fragrance from green tea and sweetness from white chocolate this cake can give me happy time. White chocolate gives this cake good texture and mellow sweetness, lovely!
With great keeping quality you can pack it and give someone you love as a gift. Great with tea or coffee. Now I can sit and relax with delicious tea and yummy cake, sometimes you need slow, slow life ^^ .
Ps. Sweetened  boiled red beans is optional.

Green tea pound cake  

17.4x8cm small loaf 

100g .............................. Unsalted butter
100g ............................... Icing sugar
........................................ Pinch of salt
2 ..................................... Eggs (about 100g)
90g ................................. Cake flour
2/3tsp .............................. Baking powder
1tbsp ............................... Green tea powder (Matcha)
30g .................................. White chocolate
50g ..................................Sweetened  boiled red beans*

*Sweetened  boiled red beans is optional.

Preheat the oven to 170C
Line 17.4x8cm small loaf pan with baking paper.
Sift the flour, baking powder and green tea powder together.
Melt the white chocolate by put in a bowl and place the bowl over hot water bowl (don't let the bottom of the chocolate bowl touch the water), stir until melt and set aside.

 Beat the butter with pinch of salt until soft.
Pour the icing sugar into the bowl and beat until fluffy and light in colour.
Pour the eggs into the bowl and beat to combine.

 Pour half of the sifted flour mixture into the bowl, fold to combine.

 Pour the melted white chocolate into the bowl, fold to combine.

 Pour the rest of the flour mixture into the bowl, fold to combine.

 Put the Sweetened  boiled red beans, fold lightly.

Pour the batter into the prepared pan, smooth the top.
Bake for 50-60 minutes, or until toothpick insert in the center of the cake come out with few dry crumbs.
Let the cake cool into the pan 10 minutes, then remove from the pan and cool on a wire rack.

Green tea pound cake  

Merry Christmas: Chocolate Hazelnut Log

 Merry Christmas to you all!!! Wish you a happy Christmas (and wonderful new year ^^).

This year, I have a chance to make Christmas log (well, I always want to make something, haha). It's very easy to make plus you can make it in advance too as the thick ganache will cover the cake and prevent it from drying. 
The only thing that take time is whipping the egg as the recipe needs 6 eggs, it's good idea to use your stand mixer than hand mixer (I used hand mixer and kept my fingers crossed). The finished cake is a bit sticky so don't rush when removing the baking paper from the cake or you will remove your cake too. 
I have nothing much to talk about, I still live hectic life (no matter how I try, haha), so many things to do so little time. I think I'm lucky to be able to do all the things I like, it's not easy to fit everything into 24 hours  but I keep trying ^^. There are many people who think they don't have a chance to start something they want to do, but if you're reading this, remember that you need to find some times, some chances for your dream and passion, and you will be happier.
Wish you all a Happy new year !!

Chocolate Hazelnut Log

 6 ...................................... Eggs
150g ................................. Dark brown sugar
.......................................... Pinch of salt
1tbsp ................................. All purpose flour
50g ................................... Cocoa powder

Filling 
200g ................................. Dark chocolate (I use 64%)
200g ................................. Chocolate hazelnut spread
300g ................................. Whipping cream (A)
1tsp .................................. Vanilla extract
300g ................................. Whipping cream (B)

......................................... Icing sugar to dust


Preheat the oven to 180C
Line 25x37cm rimmed baking pan with baking paper.
Sift cocoa powder and flour together.

 Whisk egg and pinch of salt with electric mixer (or  stand mixer) until light in color, slowly add the brown sugar. Whisk until mousse-like and doubled in volume.
Fold the cocoa powder mixture into the egg mixture in 2-3 additions.

 Fold until smooth.

 Pour the batter into the prepared pan, tilt the pan slowly from side to side letting the batter run into the corners.
Knock the pan lightly to remove large bubbles.
Bake for 15-18 minutes, or until the top of the cake spring back when press lightly.

 Spread a large sheet of baking paper on work surface, sift the cocoa powder (about 2 tbsp) over the paper.
Flip the cake onto the prepared baking paper, remove the baking pan, cover the cake with clean tea towel.
Let the cake cool.

Put dark chocolate and chocolate hazelnut spread into a bowl. 
Heat the whipping cream (A), in the microwave (2-3 minutes 600W) until boil.
Pour the hot cream into chocolate bowl with vanilla extract, stir lightly until chocolate melt and the ganache smooth.
Let the ganache cool to room temperature.

 Whip the whipping cream (B) until soft peaks formed.
Fold 1/3 of whipped cream into 150g of ganache.

 Pour the mixture back into the whipped cream bowl.

 Fold until combine.

Remove the tea towel and carefully peel of the baking paper.

Spread the filling over the cake, Roll the cake (use the paper to help make the roll tight.

Refrigerate until firm.

When the cake firm enough to handle, cut about 10cm from one end, at an angle.

Transfer the large piece to a serving plate, then nestle the shorter one against it to make a branch.

Spread the remaining ganache all over, adding plenty of texture with fork.

(Note: if the ganache is too soft refrigerate for 15-20 minutes)

Refrigerate for at least 1 hour or up to 3 days.

Dust with icing sugar before serving.

Merry Christmas: Chocolate Hazelnut Log

Harmonia: Red berry entremets

If you ask me the reason why I start baking or making some entremets, I just can't answer, haha.

Because I have no reason, I just want to make it, that's all. Like this entremets, I think about making something for serving in my baking class ^^. I want to make something beautiful and yes, delicious. Berry, vanilla and chocolate have been used many time, but they are one of the best combination. This time, I make the base using chocolate biscuit (made with melted dark chocolate), then add Praline Feuilletine for interesting texture and flavour. 
Follow by the red berry mousse, jelly and vanilla mousse, the flavour that never betray me, haha. the top of the cake is whipped cream to make it more beautiful and become a canvas for decoration. 
Don't for get to remove it from the freezer to refrigerator at least 6 hours before serving, or it will be too hard to enjoy.
 I'm busy in the kitchen all the week, so don't have time to sit down and type this recipe (plus it's long, haha). Just got a lot of cookbooks last mouth, testing the recipes from them is fun but time consuming. Will share with you the recipe after adjusting them ^^.

Harmonia: Red berry entremets 

Make 20x20 cm entremets

Chocolate Biscuits
45g ............................ Dark chocolate
30g ............................ Unsalted butter
40g ............................ Egg yolks
65g ............................ Egg whites
................................... Pinch of salt
30g ............................ Granulated sugar
28g ............................ Cake flour

Creme de Cassis for sprinkle over the chocolate biscuit

Praline Feuilletine
70g ............................ Milk chocolate
60g ............................ Hazelnut praline
50g ............................ Paillete Feuilletine 

Red Berry mousse
90g ......................... Raspberry puree
90g ......................... Strawberry puree
30g ......................... Lemon juice
5.5g ........................ Gelatine sheets
110g ....................... Whipping cream
145g ....................... Italian meringue 
-Italian Meringue
-85g ........................ Egg whites
-170g ...................... Granulated sugar
-34g ........................ Water

Red berry jelly
95g ......................... Raspberry puree
95g ......................... Strawberry puree
30g ......................... Granulated sugar
5g ........................... Gelatine sheets

Vanilla mousse
310g ....................... Milk
1 ............................. Vanilla bean
62g ......................... Granulated sugar
50g ......................... Egg yolks
25g ......................... Custard powder
5g ........................... Gelatines sheets
40g ......................... Unsalted butter
200g ....................... Whipping cream

Whipped cream (1)
100g ...................... Whipping cream

Sweetened whipped cream (2)
170g ...................... Whipping cream
17g ........................ Icing sugar

................................ Fresh raspberries for decorating


Make chocolate biscuit:
Line 23x23 cm cake pan with baking paper.
Preheat the oven to 180C.

Put dark chocolate and butter into a bowl, place the bowl over a bowl of hot water.
Stir until melt, set aside.

Whip egg whites, pinch of salt and sugar until firm peaks formed.

Put egg yolks into chocolate bowl.

Whisk to combine.

Fold meringue into chocolate mixture in 3 additions.

Sift the flour into the bowl.

Fold to combine.

Pour into prepared cake pan.
Bake for 15 minutes.

Remove from the oven, let it cool completely.
Cut into 20x20 cm and place in the 20x20cm square cake ring (or cake pan with removable base).
Sprinkle Creme de Cassis over the Biscuit.

Make Praline Feuilletine:
Melt milk chocolate and praline by put both of them in a bowl and place the bowl over a bowl of hot water, stir until fully melt. Mix in the Feuilletine.
Spread Praline Feuilletine over the biscuit.

Make Red berry mousse:

Bloom the gelatine sheets in ice cold water for at least 5 minutes.
Put both berry puree and lemon juice in a microwavable bowl, warm in the microwave until lightly boil. 
Remove the gelatine from the water, squeeze lightly, then put into the berry mixture, stir to combine.
Let the mixture cool.
Mean while make the Italian meringue follow the method here.

Whip the whipping cream until soft peak formed.
Fold 1/3 of whipped cream into the berry mixture.

Pour the berry and whipped cream mixture back into the whipped cream bowl.
Fold to combine.

Fold 145g of Italian meringue into the berry mixture.

Fold until smooth.

Pour into the prepared ring.
Freeze until firm.

Make Jelly:
Bloom the gelatine sheets in ice cold water for at least 5 minutes. 
Put both berry puree in a microwavable jug.
Warm until almost boil, remove the gelatine from the water, squeeze lightly, then put into the berry mixture, stir to combine.
Let the mixture cool, then pour over the red berry mousse.
Freeze until firm.

Make Vanilla mousse:

Bloom the gelatine sheets in ice cold water for at least 5 minutes. 
Warm the milk until almost boil.
Meanwhile whisk the egg, custard powder, seeds from vanilla bean, and sugar together in a small saucepan.
 When the milk become hot, slowly pour into the saucepan, whisk all the time.

Then place the pan over low heat until boil, whisk all the time.

 Remove from the heat.
Remove the gelatine from the water, squeeze lightly, then put into the saucepan, stir to combine. 
Pour the mixture into a bowl, and stir in the butter.

 Place plastic wrap directly over the custard.
Let it cool to room temperature before using.

Whip the whipping cream until soft peaks formed.

Fold 1/3 of the whipped cream into the custard.

Pour the custard and whipped cream mixture back into the whipped cream bowl.

Fold to combine.
Pour into the ring over the jelly.
Freeze until firm.
Whip the whipping cream (100g) until soft peaks formed, and spread over the vanilla mousse.
Refrigerate until ready to serve (at least 6 hours) cut into pieces.
Whip the whipping cream (170g) and icing sugar until firm peaks formed, and pipe over the entremets, decorate with fresh raspberry before serving.

Harmonia: Red berry entremets